In The Press

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.

Restaurateur Billy Dec discusses his award-winning film “Food Roots,” which explores how food preserves cultural identity as Asian American, Native Hawaiian and Pacific Islander Heritage Month begins.

Reporting notes: National Filipino Food Month at Sunda New Asian in April Sunda New Asian will feature Filipino dishes throughout April in recognition of National Filipino Food Month at its River North and Fulton Market locations. The restaurant is led by founder Billy Dec and Executive Chef Mike Morales.

With the religious observances of Easter (April 5) and Passover (April 1-9) taking place soon, Chicago-area spots are preparing for what they’re hoping are the masses of families that will celebrate. Below are some of what restaurants are offering:

Sunda New Asian is inviting guests behind the sushi bar for a hands-on Sushi Rolling Class led by the restaurant’s award-winning chefs. During this interactive experience, participants will learn the fundamentals of sushi-making while crafting their own rolls from scratch, featuring ingredients such as fresh salmon, crispy shrimp tempura, and spicy tuna, all wrapped in perfectly seasoned sushi rice and nori.

Easter in Chicago is just a few weeks away, and now is the time to firm up your brunch plans, cocktail hours, and holiday get togethers. From prix fixe menus to drink deals, here are some of the best spots to dine and unwind this Easter Sunday in Chicago.

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.