Chef King combines lobster, tender blue crab meat, ground pork and shrimp for his filling ("an explosion in the mouth") and double fries his lumpia wrappers. Then his sweet and spicy sauce cuts

Chef King says soft, chewy and crunchy textures all come together in his version with umami from fish sauce and oyster sauce and sourness from tamarind and pickles. He uses tofu, sausage and prawns as

Noodles, noodles, noodles! Who doesn’t love noodles? Noodles, or pancit, have been a staple of Filipino cuisine for hundreds of years. Introduced by Chinese traders, pancit has moved around the

On the latest episode of Epicurious' YouTube series, Pro Chef vs. Home Chef, Chef King is challenged with a novice cook's vegan ingredient list. He roasts vegetables to fortify a flavorful vegetarian

Chef King uses chicken and pig feet in his stock, releasing collagen so the stock is gelatinous, and imparts bamboo flavor when he steams the final dumplings. He demonstrates folding, pinching and

Balsamic isn’t an ingredient that you’d typically find in Asian cooking, but I like to play around with ingredients to create unexpected flavor combinations. I chose to use it for flavor in two places