In The Press

This May will mark the national premiere of the documentary Food Roots from Sunda New Asian CEO/Founder and Emmy Award-winning restaurateur, Billy Dec, coinciding with Asian American and Pacific Islander (AAPI) Heritage Month.

Host of the “Food Roots” documentary, Billy Dec, joins Bob Sirott to talk about what his documentary focuses on, the secret to Sunda’s success, and the food covered in the documentary that is making its way to Sunda.

This May, join WTTW in celebrating Asian American and Pacific Islander Heritage Month with a lineup of compelling programs. Explore stories that illuminate both present-day issues and pivotal moments in history as well as influential individuals.

Billy Dec has worn many hats. Some may know him as one of three restaurateurs behind Rockit Bar and Grill or as the founder of the restaurant Sunda New Asian. Others may have seen him organizing events for the likes of former Mayor Richard M. Daley and former President Barack Obama. Only a select few have had the opportunity to see Dec wear the hats of brother, son, cousin and grandson.

Food Roots airs on WTTW Monday, May 11 at 9:00 pm and is available to stream via the PBS app. Get more recipes, food news, and stories at wttw.com/food or by signing up for our Deep Dish newsletter.

Raw crab can be delicious, but eating raw seafood can be risky. Knowing what to look for when selecting crab you intend to eat raw — and knowing how to prepare it — can help reduce the risk of food poisoning. Michael Morales, culinary director at Sunda New Asian, shared what you need to know to prepare and eat raw crab safely. First, it's important to know what to look for when you're buying raw crabs. "Sourcing is everything," says Morales. It's also key that you buy live crab, and they should be active when you purchase them. "The more movement the better," says Morales (look for crabs that have their claws up). Additionally, give the crab you're considering a whiff before you buy. "The crab should not emit any odor. No smell is a good thing for seafood," says Morales. After you've properly selected your crab, it's time to move on to the preparation process, and Morales has several safety tips for reducing the risk of getting sick from eating raw seafood.

Menu Talk: The advocate for Philippine culture and hospitality is also getting ready for the PBS debut of his documentary.

Our favorite spots for omakase, takeout rolls, and everything in between.

Sunda New Asian is turning up the heat on Local On 2 with a Lobster Lo Mein, Valentine's Day specials (Feb 12–15), and Lunar New Year celebrations, including a Lion Dance on Feb 19. Guests can explore a new winter menu, festive LNY dishes, inventive cocktails and mocktails, and Sunda's signature modern Southeast Asian flavors across its award-winning locations.

From hidden omakase counters to neighborhood favorites, Nashville’s sushi scene continues to evolve in exciting ways. Whether you’re craving pristine nigiri or inventive rolls with a creative twist, these five spots deliver fresh fish, standout flavors, and memorable experiences.

Think you already know your go-to sushi spot? Same — but every now and then, it’s fun to switch it up. So we set out to find the best sushi in Nashville, from low-key neighborhood gems to must-try Music City sushi restaurants, and rounded them up in one crave-worthy list. Expect fresh rolls, big flavors, and plenty of sushi puns. Let’s roll. #SorryNotSorry Warning: Reading on an empty stomach may cause sudden hangry behavior, excessive drooling, and an unstoppable craving for sweet, sweet sushi.

To inspire you to elevate your Thanksgiving celebration with creative dishes that go way beyond the traditional spread, here are 30 Thanksgiving recipes from celebrity chefs, award-winning restaurateurs, and top culinary experts (including Andrew Zimmern, Brooke Williamson, Jacques Torres, Michael Symon, Robert Irvine, and more). To make it a real party this year, Thanksgiving just got a whole lot more fun, because legendary entertainer-turned-chef Snoop Dogg is sharing one of his festive favorites with us too – Snooperdoodles! Whether you’re on turkey duty or you’re responsible for whipping up the sides, these gourmet Thanksgiving recipes will surely have your guests craving more.

Scallops may look alike at the counter, but the labels on them can tell a very different story. The real differences start before the scallop even hits the pan. To better understand different types of scallops, we tapped the expertise of culinary director and chef Michael Morales at Sunda New Asian; Maricel Gentile, chef at Maricel's Kitchen and ambassador chef of K-Seafood; Will Plamondon, director of wholesale operations at The Fish Guy; chef David Seigal, vice president and culinary director of Lobster Place at Chelsea Market; "Iron Chef" alum Franklin Becker, who owns Point Seven; and chef Aaron Cuschieri at The Dearborn.  Once you understand how a scallop reaches the dock, the differences shift to the type itself. Here, we'll break down eight distinct kinds of scallops and how their size, sweetness, and texture differ from one another.

Preparing the annual Thanksgiving feast never seems to go off without a hitch. Every year, either the turkey is dry, the stuffing is mushy, or the gravy has gone cold. When it comes to holiday cooking, the right tools can make the difference between chaos and calm. Professional chefs know that the feast’s success comes down to smart preparation, and a few underrated kitchen products can ensure the holiday meal runs smoothly. We asked chefs to share the unexpected kitchen tools they rely on to prep Thanksgiving dishes, and their picks go far beyond the basic roasting pans and carving knives.