You can eat (almost) everywhere in David Chang's new food series

The concept behind chef/author/TV personality David Chang's new Netflix series is simple: Chang spends a day hanging out with a celebrity in the city of their choice. That is, Zhang had breakfast, lunch and dinner with them . This is a show about food and travel that doesn’t fit the mold of a food show or a travel show. It's lighter than that, like what happens when you smoke a cross cigarette in Anthony Bourdain's No Reservations (in which we learn that rolling one is Seth Ro Party Tricks from Seth Rogen). As such, it doesn't take much time for us to know exactly what the host and his guests were eating, so Bustle spent the day pressing pause to extract all the details.

Episode 1: Seth Rogen in Vancouver

Enjoy breakfast at Lee's Donuts inside the Granville Island Public Market —Lee's Donuts is a mom-and-pop shop that's been serving up gooey honey sauce since 1979. Chang and Rogen tried a variety of flavors, but dragee was the standout. "I've been chasing these jelly donut dragons," said Rogen, who has been going to Lee's since he was a kid.

Lunch at Sun Swee Wah Seafood Restaurant in Vancouver — Zhang and Logan enjoyed dim sum at this Cantonese restaurant famous for its roasted squab. The fact that Vancouver's population is 20 percent Chinese also informs Zhang and Rogan's other food crawls. At Xin Shui Hua, they sucked up everything offered to them and were reluctant only when it came to bamboo steamed chicken feet.

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HK BBQ Master Dinner in Richmond — This neighborhood Chinese BBQ joint, located in a strip mall underneath the mall, is currently closed for renovations until December. Dishes that Cheung and Logan dined on included winter melon broth, Hong Kong-style honey barbecued pork, crispy barbecued pork and slow-cooked chicken with ginger sauce.

Episode 2: Marrakech and Chrissy Teigen

Breakfast at a traditional Moroccan Riad - Teigen and Zhang sampled a wide variety of traditional dishes at this unnamed Moroccan Riad. They range from fruit salads and fried flaky breads like harcha (a thick semolina pancake) to baghrir (rugged pancakes), Msemen (a North African flatbread), elkhlea tagine (made with dried beef and eggs) and Classic broad bean breakfast soup.

Lunch at Chez Lamine Hadj Mustapha For lunch, Teigen and Zhang feasted on a full saddle of lamb that was steamed in an underground hole in the middle of the crowded market. According to Lonely Planet, this food stall is a fixture on hiking trails and is as famous for its lamb as it is for Marrakech’s signature meat stew, charcoal.

Dinner at the home of local chef Tarik Amar — Marrakech isn’t exactly a restaurant town, and Teigen and Chang took a cue from their tour guides, so they chose to have dinner at a local chef’s home Share a dinner of fluffy couscous, bread and chicken orange. Moroccan chef.

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After dinner at a market stall labeled "Chez Boudrigua" - the episode's timeline is wobbly and it's unclear whether this final meal is a second dinner or the next day's. Chang and Teigen returned to the outdoor market to buy noodle soup and fig and sesame crackers.

Episode 3: Lena Waithe in Los Angeles

Breakfast at Winsome - Sadly, this Echo Park cafe has closed since Waite and Chang photographed their ribs, buckwheat grits pancakes and corn beef scones. The team behind the restaurant will soon open a similar restaurant in Playa Vista on the west side.

Have lunch at Hot n Juicy Crawfish the chain’s West Hollywood outpost that started in Vegas and sits around the corner from the Santa Monica Mall—just like Los Angeles. White and Chang ditched the bibs and gloves we'd seen on other patrons as they dug in: two pounds of crab legs, two pounds of shrimp, corn fritters, Cajun fries, king crab legs, a pound of extra spicy crawfish , a basket of chicken tenders and fried brownies. When Chang worries that their order is "off the mark," Witt goes on to goad him into a food fight. "Fuck that. Come on, man. We're on TV."

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Dinner in Gardena, Calif. — Chang took Witt on a culinary tour of the suburbs, starting with the Gardena Bowl Coffee Shop, a no-frills restaurant attached to a bowling alley for The local Asian and Pacific Islander community serves Asian and Hawaiian dishes. Highlights are the Hawaiian Royal (rice with egg, barbecued pork and Portuguese sausage), oxtail soup, and barbecued pork and egg hibiscus.

For dessert, they went to Chikara Mochi, a cash-only shop where the mochi is still hand-pounded and hand-rolled.

Finally, for the second dinner, the two went to Otafuku, an underground izakaya with an entrance through an unmarked door in the parking lot. Chang takes the order here, filling the table with tonkatsu (fried pork cutlet served with rice and egg), conger eel tempura, and Oshima maki tamago (Japanese-style omelette), among many other dishes.

Episode 4: Phnom Penh with Kate McKinnon

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Lunch at the Souk – In this final episode, food takes a bit of a backseat, which means we start with lunch. As McKinnon and Zhang perused the stalls, they bit into ripe mangosteens, skipped fried tarantulas, and finally sat down to nom bay preap (boiled rice balls), bongkong aing (grilled shrimp with garlic) and sach morn (fried chicken) buffet. garlic), cha traop (grilled eggplant with garlic), treybobel aing (river fish) and for dessert noum kong (Cambodian donut). McKinnon is usually a vegetarian, but during his time in Phnom Penh he ate fish.

Dinner at Malis Restaurant McKinnon and Zhang were invited into the kitchen of this 15-year-old fine-dining restaurant near Phnom Penh's Independence Monument for their second sit-down meal. They dined on giant freshwater shrimp in coconut milk sauce, vegetable curry, moringa vegetable soup and durian fruit ice cream, which McKinnon likened to taste like spoiled tofu. The menu at this palatial restaurant is inspired by traditional Khmer home cooking.