She's Won Chopped TWICE, But Can't Get Her Husband To Eat Her Award-Winning Food
Rogue Energy
iHeartPodcasts
3.0 • 4.4K Ratings
🗓️ 23 May 2026
⏱️ 39 minutes
🧾️ Download transcript
Summary
We had the honor of sitting down with famed Chef Kathy Fang, who grew up under the tutelage of her renowned father, Chef Peter Fang, to talk about her family’s landmark restaurants “House of Nanking” and “Fang Restaurant.” Watching her parents work 7 days a week, 365 days a year to build their legendary family business drove Chef Kathy to the success she is today: a two time “Chopped” champion and a recent James Beard nominee. After getting to personally taste her award winning culinary skills, we still don’t understand how her hubby of 10 years prefers McDonald’s and spam dishes. If you’re ever in San Francisco, you need to add Fang’s restaurants to your itinerary to experience her food for yourself!
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Transcript
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| 0:00.0 | This is an I-Heart podcast. |
| 0:21.3 | Guaranteed Human. Hey there, folks. It is Saturday, May 23rd, and we try not to fall victims to the moment or to hyperbole, but we just had the best meal we've ever had in our lives. And with that, welcome to this episode of Amy and T.J. Robes, it's hard. You get caught in the moment. |
| 0:24.8 | You ate something good. Oh, my God. This is the best I've ever. Oh, my God. I've never tasted anything. |
| 0:34.1 | Robs, we are, we're 12 hours removed from that meal. We're here in the Bay Area. And we just met a special woman and had some special food. Look, there is a reason, and we can verify the reason why chef Kathy |
| 0:39.0 | Fang was just nominated for a 26 James Beard Award because her cooking is like none I have |
| 0:46.2 | ever tasted before. And that's no offense to you, babe, because you are an excellent chef. |
| 0:50.3 | None taken. But this woman can cook. And look, I'm not. I'll be fully transparent here. I'm not a |
| 0:54.9 | huge fan of Chinese food. This was the best food I have ever had. And I believe she says this is |
| 1:02.9 | Cantonese. It's that in Shanghai, like there's a mixture of blend from three generations of family |
| 1:09.3 | recipes. But my God, I've never |
| 1:11.7 | known that broccoli could taste the way it tasted. So we're here in the Bay Area here on behalf |
| 1:17.2 | of IHeart taking part in the Bottle Rock Music Festival. They call it the Coachella of Napa |
| 1:21.8 | Valley, if you will, but a great big festival out here where we spending some time in the Bay Area, |
| 1:25.7 | and we had a chance to speak to, yes, Kathy Fang. Her dad is as famous as they get when it comes to Chinese cooking, to culture, |
| 1:34.3 | to the Bay Area. Nan King is the name of his restaurant. He's had here forever, but he opened this one |
| 1:39.6 | with his daughter. We sat down with her yesterday. We're going to do this interview. She wouldn't |
| 1:43.4 | let us leave without eating some of her food. And a lot of it is what she described to us during the interview |
| 1:49.5 | that you're about to hear. And then we ate it. So we're doing this in reverse now. We did the |
| 1:54.2 | interview and the food was so good after the interview that we said, we have to go back and |
| 1:59.9 | re-record an intro because the food |
| 2:02.5 | was too damn good. Crispy, honey, chili short rib ropes. I mean, I've never had crispy short |
| 2:09.9 | ribs that explode in your mouth. But that is, it was almost like a short rib puffball that just |
... |
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