Phil Wang

0:01Acast powers the world's best podcasts. Here's a show that we recommend.

0:30Lennie Ware: Always approach our topics with humor and just a little bit of side eye. And we end every episode with recommendations on all the best new movies, books, TV shows, or music. To find out more, just search up the podcast with Nox and Jamie wherever you listen to podcasts and prepare to make Wednesday your new favorite day of the week.

0:48Acast helps creators launch, grow, and monetize their podcasts everywhere. Acast.com My wife won't stop talking about Jerry. Jerry. Says he saved us money on car insurance. Mine too. Found her a better rate and didn't waste her time. Who is this guy? Babe, Jerry checked again and found us an even better rate. Pulled 20 quotes from top insurers, showed them side by side, and helped me switch policies in the app. It's a car insurance app. Yep. Let's just... Never happened. Do yourself a favor. Visit jerry.ai slash acast. Think you know where to go for happy hour? think again. Benihana's 369 Happy Hour offers$6 pan-fried gyoza dumplings,$9 specialty sushi rolls, and signature cocktails like the Benihana Punch, mojitos, and more.

1:42It's unexpected, it's delicious, and it's perfect for meeting up with friends. Happy Hour done differently. Visit Benihana.com. That's Benihana.com. Hey, marketers. Here's something to note. 75 % of listeners don't consider podcasters to be influencers, yet 84 % say a podcaster has changed their mind about something they once believed. That's the paradox of podcast influence. It's built on credibility, not clout. Trust, not trends. ACAST's Podcast Pulse 2025 report reveals how podcast creators are redefining influence through resonance, multi-platform fandoms, and their ability to shape culture.

2:25Get the full report free at podcastpulse2025.com.

2:55Lennie Ware: excited about this guest. You have been asking for this guest for many years. About six years. Why do you love Phil Wang so much? Because he's clever. He's very funny. Do you fancy him? No. Okay. Quick-witted. I mean, not that he's unattractive. No. Very handsome. Lovely smile, very warm, quick-witted. The one-liners just below. I'm waiting for them. And he's just got The best gig in town. Phil Wang is a comedian, a very clever comedian. Yeah. And he's newly appointed judge on Great British Menu. Taking Ed Gamble's spot, I think. And they are friends, I think. I'm sure they are. How are you enjoying him on Great British Menu?

3:38I think he's really good because I like kind people. Yes. When people are judging. When people have done a lot of hard work, I don't like miserable people. Okay. And I think he's very kind and he's very enthusiastic.

3:51Lennie Ware: and he's fun. And I mean, you can see he's got two Netflix specials, Filly Filly Wang Wang and Wang in There Baby. God, it's a perfect surname for a comedian, isn't it? Yeah. The possibilities are endless. So yeah, and he's coming on to talk about his new tour and Great British Menu, which is going to be thrilling for you. I've never watched one episode. I've watched every episode I ever could because my cousin Elizabeth and Dennis, that was their very favourite programmes, And so I've watched it and I love it. It's proper chefs making the most extraordinary food. And this year the theme is film.

4:29Lennie Ware: Speaking of extraordinary food, I'm on the menu today. Oh, is it? Extraordinary. Well, I don't know if it's extraordinary, but it's Andy Baraghani again, who I've done before. He's a New York Times writer. Did you find it on the New York Times recipe? The app, yeah. I've done his recipes before. I couldn't think. We've had quite a busy week. I wanted something quite straightforward and I know his recipes work. So I've done three of his recipes that I think feels very much like something you would get maybe at Kismet. Do you know that place in LA? The one in LA. So it's a one pot za 'atar chicken thigh rice dish.

5:07Lennie Ware: Yeah. It's really simple. It's only got chicken thighs that you brown off to make it really nice to the skin. Rice, garlic, onion, za 'atar and seasoning. so it's really straightforward but it smells beautiful really cozy and then I've done this green herb feta dip that he's got where you put dill mint and parsley in it's kind of like a whipped feta and then you have that as a dip that you can put a bit chili on with some pistachios and then I've done a really beautiful salad with all the bitter leaves that are all kind of in season I I think radicchio um castellarero or something it's called franca castellarero anyway um and I've got on deep in there and you make this turmeric honey lemon dressing and then some candied walnuts on top nice so I feel like everything's quite working well together there's no pressure darling because he's just been judging michelin star chefs all week well I just didn't want to do anything it's not fancy pants it's all just quite like delicious and um get stuck in and And then for pudding, I didn't make it because, you know, I don't really give a shit about puddings.

6:12Lennie Ware: So Sweet Rosie, I did exec it. I chose it. Sweet Rosie, is that her name? Sweet Rosie. She's a sweet pastry chef. Sweet Rosie has done me another New York Times recipe, which is called a rhubarb crisp. So instead of a crumble, it's a bit more chunky, the little crisps. And so that's what we're going to have for pud. With some custard, I thought, because rhubarb and custard, or I've got double cream. Okay, great. Or ice cream. Phil Wang coming up on Tape Runners.

6:44Lennie Ware: Phil Wang. Hi. Hi, how are you? It's so good to be here, Wears. It's a pleasure. I'm surprised I've never seen you about. We live very close to each other. Yeah, when I got in the cab to come here today, the taxi driver said this was walking distance. That is quite rude, though. I think you meant it that way. Yeah, but you're keeping him in a job. Fuck off. Yeah, I felt distance shamed That's a new category of shame Distance shamed How are you? I'm good, I'm quite nervous Why are you nervous? Very famous people Oh, shut up I think I'm only here because I'm down the road No, you're not Oh my god, shut up And you're here because I've been desperate for you to be on Because I'm a huge fan Oh wow, thanks Lenny Lenny's going to kill you So that she can get the great British menu guest slot So that's really why you're here You're about to get misery.

7:37Lennie Ware: A bit jealous. Look, I admire the planning. I admire the strategy. Go for it. How did you get the gig? Well, a few series ago, the one that was just at the end of COVID, I was a guest judge for the science series. And then Ed Gamble became a permanent judge. and he finished on the last series and they got in touch with me and asked if I wanted to do it. I mean, that's kind of it. I'm a foodie. I like my food a lot. I have sort of judged food unofficially. Where? At the Unrefringe Festival and Melbourne Comedy Festival. Yeah, the Phil Wang Noodle Awards. Yeah. Can we talk about the Phil Wang Noodle Awards, please?

8:28I call them the Slurpees. and at one Edinburgh Fringe I just thought there was a fantastic noodle and dumpling shop in Edinburgh called Noodles and Dumplings okay and it's handmade noodles and wontons and I was blown away by how good it was and I just tweeted this thing five balls out of five everyone has to go here and I thought I'm just going to keep doing this all month and at the end of the month when the Edinburgh Comedy Festival awards are handed out I thought well I'll hand it out I'll hand out East Asian restaurant awards as well to kind of mirror them so when the award was split I had to split the awards between East Asian restaurants as well and people started actually going to the places I was tweeting about and in 2019 before COVID which is the last proper one I did in Edinburgh proper quotation marks and the restaurant I gave to was one called Macau Kitchen which is a Macanese restaurant small Macanese newer Macanese restaurant in Edinburgh and then I found out that they printed out my little online review and they stuck it framed it but in the corner.

9:29Oh, how sweet. And since then they've won proper actual restaurant awards but mine is still there as the first one in the corner which is very, very sweet. Very sweet. But that is the extent of my sort of culinary judging.

9:44Lennie Ware: So have you not done that anywhere else whilst on tour? Melbourne, Melbourne Comedy Festival because I'm also there for a month and so you know I did it there too. So it has to be a comedy festival that like. I need to be there long enough and I can try loads and loads of verses. Would you not just like, you're going on tour soon aren't you? I'm going on tour in September yeah. So will you not do a kind of traveling food? Yeah but the problem is Twitter's dead and that was the platform for it so since Twitter died I've not really been able to do it. About Instagram? Yeah I kind of do stories and that but I need to be somewhere for a long time to actually build it.

10:19Lennie Ware: So how many times were you going back to like the Macau kitchen or like when I was judging yeah no it's just the one one and done oh you're like Michelin okay fine yeah that's it make a very good impression if you're only going once yeah absolutely and then I go once and I write up my little take my little two my little photos and I write up my little review and then tweet it and and that'll be it and I would not I wouldn't go back have you reviewed South London because you do live here I do there are some great place this year. I went to a very sweet place last night. Where? In Peckham on Bellendon Road.

10:52Yeah. Called Lovely House Dim Sum. Oh! It's a little dim sum place. Is it new?

10:57Lennie Ware: I don't think so. Jesse would have heard of it. No, no, no. I love, my kids love dim sum. Oh great. This place is very sweet. Lovely house. Lovely house dim sum. Okay. And we just had some ha gao and sung mai and and Xiaolongbao, the Shanghai dumplings. It's just simple, nice, cute little family, question mark, run restaurant. It's really nice. Like the ideal neighborhood Chinese restaurant. Did you walk there? Yeah, I did actually. Oh, wow, good. Who were you out with? My girlfriend. What does your girlfriend do? She makes cookbooks. Oh, wow, you're like a food powerhouse. Yeah, I've always wanted to be in a power couple.

11:42No. And I'm in a culinary power couple now. It's great, yeah.

11:46Lennie Ware: So she makes food cookbooks, but... Does she cook? Does she cook? No, because she's so busy working on the cookbook. Oh, she's like a publisher. She'll have, like, toast as a meal. She'll say, what do you have for lunch? She'll say, Marmite on toast. Delicious. Yeah, I love that. No, really. Tut-a-tut. Why? Because, okay, do we need to... I mean, I was going to save this a bit, but we know about your icebreaker. Oh, yeah. Carb rating. Rank your carbs. Yeah, I mean... Rank your carbs, yes. It really is divisive. At first people go, oh, come on now, really? And then they get into it. Yeah. Families are torn apart.

12:18Lennie Ware: So explain for the listener that doesn't know what rank your carbs is. I mean, it's very much what it says to Tim, really. Yeah, but give the carbs that you're ranking. Oh, so you've got potatoes, bread, rice, noodles, pasta. You can, if you want, group noodles and pasta, but people rarely do. Oh, you could. Okay, give us yours. You could, but some people are like... Well, that's very... For me, at the moment, it's... Does it change, then? For me, the top two change. Rice noodles. For most of my life, it's been noodles at the top, but I'm in my rice era right now, I think. I'm really enjoying my rice.

12:48Do you eat noodles every day, if you're very keen on them? I could. I could. And can you cook? I cook pretty well. I cook all right, yeah. For me now, it's rice and then noodles, and then pasta, and then potatoes, and bread is a lot of rice. Wow, well, you see, bread is our top.

13:09Lennie Ware: Yeah, right. Bread is my top. It's a lot for a lot of people. And then mine's rice. Interesting. Then pasta. Then noodles. Potato. Could do without it. Really interesting, yeah. You love some fries. You love some chips. Otherwise you're like, I'm going to have potato right now. When did you decide to rank your carbs? Was it because you were on a really bad day? Or were you trying to make friends? Well, I'm always trying to make friends. I'm always trying to devise new ways to trick people into befriend me. when was it? I don't know really I can't remember, I think it just spawned out of a conversation, I was like well noodles are the best noodles are the best carb and someone went I disagree and it came out of there like many great inventions do How did you cope at Cambridge with the food?

13:53I shouldn't imagine noodles were top of their carb list No, there were a couple of East Asian places around No, but when you were in the In halls? Yeah Yeah, it was it was mostly like random bits, random stuff cafeteria food but great fry up i love a fry up do you i'm having a fry up every day i think what's

14:11Lennie Ware: your fry up like dream fry up fried eggs yeah yeah how how like over easy sunny over easy i love a little over easy yeah well i fry an egg i go i've started frying an egg in a stainless steel pan oh do you wait for the little balls of water to spin around it's very cool they're very spacey and then so then throw the egg in and it gets all crispy on the bottom and then i just kind of spoon the hot oil onto the top just so that it's not raw but not good it's not okay yeah exactly and then what you're having with that in a uh beans love baked beans oh you like david baddiel does he love baked beans only always has to have them on his um breakfast i love baked beans i like them all over i think they can they combine the meal they make one they're the cement okay and uh sausage.

14:59One sausage, one bacon, I think. I actually don't need that much. And fried bread. That's gone out of fashion a bit. It really has. It's very hard. You don't really get that anymore. You don't like black pudding? No, too grisly, actually, even for me. I like it. I like a little white pudding. You ever go to Ireland or Scotland and get some white pudding? What is the difference? Is that like boudin? I think so. I don't know. But isn't it like boudin? The French... yeah yeah coming for you your your title mate you see how she just like rolled out the budang i didn't understand a single word of that i'm finished i'm screwed oh no can i ask you how happy were your parents that you changed from engineering to to comedy yeah well they were very supportive to be honest my mom is like an old like a sort of 70s hippie okay good like in temperament she's like very you know she's very smart she's she was an archaeologist anthropologist and then she became a doctor but sort of politically she was always you know do what you want darling as long as you're happy and dad was like uh just go to school and pay attention yeah and so we tried to combine the two and so i you know i finished my engineering degree which made dad happy and then i and i found interesting and then i went straight into comedy mom there was actually weirdly then mom who kept saying maybe you should get a business degree just in case maybe you get an MBA maybe and it wasn't really until I did Have I Gone Use For You for the first time that mum stopped suggesting I do an MBA because you are good on that thanks I do love that show and that was like my you know when I was living in Malaysia mum would bring sort of tapes of it you know back to Malaysia and you know some of the first British satire and comedy I watched was that shows it'd

16:42Lennie Ware: be on that show was like a full circle moment is it is it intimidating or are you kind of so The first couple of times, yeah. Now I feel quite at home. Right. Because I've done it a good few times now. Do you, I mean, do you feel, do you follow the news pretty religiously anyway? Too much, actually. And one of my news resolutions this year was stop listening to news podcasts. Really? Because I was just listening to, I just became addicted to them. And I would fill every silent moment of my life with another take on a global event. And it was just ruining my brain. It actually got me really down.

17:17and it made me quite bad at my job because you know this thing cognitive offloading no so if you become over reliant on technology with a mental task your brain stops doing it so like for example putting chat gpt or for icel for me the first one was icel when i started putting all my appointments onto my icel yeah and i stopped remembering them i don't know what i'm doing tomorrow i don't know what i'm doing yesterday and so your brain just goes i don't have to think about that somewhere so i was finding with podcasts you were using you weren't having an opinion anymore yeah i wasn't forming sentences in my head like i actually started finding it hard to form sentences because my brain had fallen out of practice and all these sentences

17:55Lennie Ware: are just being placed into my head ready have you ever done a digital detox no i would love to but i can't what i'm i currently i'm having i'm being forced to do an hour of it every day so i I got tinnitus a couple of years ago from a gig. From one gig? Jessie Ware, very worth it. It was a Deadmau5 gig. Why were you a Deadmau5 gig? Because you're a fan? No, a friend got tickets. That's so annoying. Yeah, yeah. Then you get tinnitus. We were just too close. Shit. And the next morning, my ears were ringing like bad, and it just wouldn't stop. And it took ages. It got much, much, much, much better.

18:38And it's way, way better now. It never goes completely, does it? No. So I started doing a treatment, a new treatment. It's kind of wacky, but you have to put on these headphones and you place a little electrocuting thing on your tongue and it buzzes your tongue. And you're like...

18:56Lennie Ware: It's a bit lobotomy. It doesn't sound real, does it? And I'm not allowed to look at any screens while I do it. I can't do emails. I can't do work. I can't watch TV. I can only read. Wow. So for an hour a day. This is the night meditation. Yeah, it's quite nice. For an hour a day, I have to electrocute my tongue and read. Can we take it back to the beginning? Growing up, who was around the dinner table and what's a very memorable dish from your chart? And where were you? Growing up, I was in Kotekinabalu in Malaysia, Saba, Borneo. And you're making a face. Well, I'm trying to work out where it is in relation to Kuala Lumpur.

19:33Oh, Kuala Lumpur is down the peninsula at the bottom of South East. And we've been to Penang. Penang is the little island to the west of that And then East Malaysia Borneo is the island, the big island east That's where I grew up In the northern part And how did your mum and dad get together? My mum was an archaeologist And she went out in The 70s God it sounds so romantic 70s? I don't know if I can remember But she went out to volunteer for the Saba Museum The State Museum And one day a friend of hers said I've started taking martial these martial arts lessons and learn some self-defense, you want to come?

20:09And she said yeah, she joined and my father was her instructor Sounds like a good novel Instructor syndrome It's fatal isn't it when someone's good at what they're doing Yeah, totally. So that's how they met and then my mum retrained as a doctor but that's where I grew up

20:28Lennie Ware: She retrained as a doctor? From being an archaeologist? She just thought, you know what, I'm going to go back to school She's a huge nerd, man. My mum, she's very smart, big dork. Just loves studying. Just loves studying. What kind of doctor was she? She did a lot dermatology, but mostly rheumatology, so joints. Oh, that's very interesting. Yeah, yeah. She's retired now, but she still keeps going back because she can't. So you grew up there until you were 15, was it? 16, yeah. And then moved to Bath. And your dad, besides being an instructor? He's an engineer. He's an engineer. Civil engineer, which is where I caught the bug.

21:03Lennie Ware: Yeah. And what was a memorable dish from your childhood that was getting cooked? A memorable dish? Like classics, like simple fried fish and just oyster sauce, green vegetables. Just simple stir-fried green vegetables. But that was like at home. But you eat out a lot in Southeast Asia, the hawker food culture. Oh, do you? Oh, yes. Yeah, yeah, because everything's so cheap. And most people do that at the end of the day. I remember when we were in Penang, we used to go to the night market. Oh, yeah, Penang's amazing. The hawker culture in Penang is dying now because the children of all the hawkers don't want to do it.

21:45Well, yeah, they're doctors and lawyers and, you know, they studied abroad and, you know, they're professionals, which is exactly what their parents wanted. But now there's no one to take over the stall. So the hawker thing's kind of dying in Penang, which is really sad. Do you remember that lovely dish we had there? Steamboat, was it? Oh, yeah, with the bubbling part and you put things in.

22:04Lennie Ware: And all the fish goes in all different parts. Do you remember? Yeah, and then I went to the, am I saying it right, the Perentian Islands? Oh, yeah. With my husband when we were really young and we went to this place before and we had that blue rice that's quite famous in Malaysia. Oh, I don't know this. Is it blue? Oh, yeah, I've heard of this. Yeah, it might be a West Malaysian thing. Oh, maybe. Okay, well, it was delicious. Malaysian food's really good. It's the best. and it's sort of, it's really getting big in the UK, which is great. I mean, the food scene. Yes, we've got some in South London, haven't we?

22:35Lennie Ware: Oh, Malaysian Deli? Janda, isn't it? Well, Malaysian Deli's... Janda Diner. Malaysian Deli's in Crofton Park. Malaysian Deli. Janda. Is Duda... Duda Diner. Is that Malaysian? Yeah, Hakim, the chef, I know him. That's literally around the corner from me and he's just opened up there. Fantastic. He does Kalantan food. Kalantan's a state in West Malaysia and I've never had Kalantan food, but it's really unique, delicious stuff. So what makes it unique? The combinations of flavours. I mean, one of his signature dishes is, I mean, it's actually crackers. It's an oyster with a fermented durian topping.

23:10You know durian? No. Durian is this love it or hate it fruit from Southeast Asia. It's covered in spikes. Oh, I've seen them. And the flesh, you break it open with a cleaver and the flesh comes in these segments, these little bundles of creamy, gooey flesh. Oh, it's like the custard thing. The custardy flesh, yeah. and the flavor is most accurately described as onion custard. Oh, wow. Some people really don't like it. You're not used to it.

23:36Lennie Ware: Is it smelly? Yeah, it's got a real pungency to it. It's really, really smelly. But I guess if you kind of don't think it's going to be sweet and you accept it's going to have a savory taste, then it's kind of... It's delicious. I love it. Right, okay. I love it. But I don't know if that's just because I grew up with it. Oh, I need to go and try this. Yeah, you've got to try some. Really, really good. But he's got this sort of topping which is fermented vat on top of an oyster. Do you like oysters? I do like oysters, yeah. You don't like them? Too sloppy? Can't have it. Jessie's betrayed me. She used to hate them and now you like them.

24:08Lennie Ware: Yeah, but Phil does talk about this a lot, that he'll eat anything. I eat... Apart from baked salmon. Cooked salmon. Why? I don't know. I don't like it. It's the smell, the flavour, the colour. I like raw salmon, but cooked salmon. Do you like smoked salmon? I don't mind smoked salmon. Basically, the closer it gets to cooked, the more I'm out. Most people don't get this, but I met someone recently, weirdly also Eurasian, who said, yes, I think cooked salmon is gross. Oh, isn't that funny? And in particular, we took issue with the, I call smegma, between the flesh, that kind of creamy thing. Yeah.

24:41You make me feel a bit funny. Exactly. Well, now you get it. Why does that cream come from? God, I've gone off it now. I don't like it at all.

24:48Lennie Ware: Isn't it like fat? No, it's overcooked then. I mean, you tell yourself that if you need to. Oh, the cream, the bit that like oozes out. Yeah, like the forms between the layers of flesh. That's because it's overcooked. Is it? Yeah, and it's oozing out. Okay. But I don't like it. But I love raw salmon. Raw salmon's delicious. So yeah, let's talk about the things that you've eaten over your years. Like the weirder ones? Well, yeah. Well, Malaysia, the Chinese love to eat weird shit, man. We love it. It's a favourite. It's a pastime. the weirder the better I grew up we did these you know you go to a banquet and you have these like sea snails you know and I remember there'd be these little curly shells with a very sharp sort of claw they had a single sharp claw poking out at the bottom of the shell and you have to grab onto the sharp claw and you and this wobbly kind of floppy thing will come out like a corkscrew yeah kind of and you can't eat salmon bloody hell would it be a lie a lie no no they'd be steamed or boiled or something and what do they taste like well like with regular snails sort of nothing they taste of the sauce that you have with them.

25:53The Chinese are so textural. They love a variety of textures over a course of a dish. I grew up eating a lot of pig guts. Like we call it... What's that? What's that taste like? Rubbery. And kind of stinky, kind of pooey actually. Oh. But it's like tripe or something. It's like tripe. Well, we don't eat tripe either. Right, yeah. Would you? Jesse? I find tripe too much. The texture of tripe is too kind of frilly.

26:20Lennie Ware: Frilly. Yeah. Yeah, like grainy. What about sweet bread? It's tripe. Sweet bread's all right. Well, the pig guts we'd have would be like intestines. So it'd just be segments of intestines. And you'd have it in a soup. You know what, though? The thing is, I feel like a crap because obviously it's a delicacy and enough people think it's delish. Yeah. And we should try it. It's classic poor people food. I mean, it was just been like from a time when you couldn't waste any part of a pig. And he doesn't like Yorkshire puddings. I don't mind Yorkshire puddings. It says that you're not very keen on them.

26:55They're overrated. Who says that? My God, yeah. You better get it. I don't want to say, this is tantamount to... Slander. Slander, yeah. In this country, this is like, I could get stoned in the street. We love a Yorkshire. I like a Yorkshire pudding, but it is just batter. It is kind of just batter.

27:12Lennie Ware: That's all the point. I suppose. Yeah, but people do kind of go mad for it, and it's just a bit of batter-y air. Yeah. I'm with you on that. Yeah, you've got to have the gravy in it, too. You know what it is? It's British patriotism is coloured with so much kind of embarrassment and shame that it has to come out in these pockets, right? In these sort of innocent pockets. So it's something like a Yorkshire pudding is the receptacle for so many people's suppressed patriotism. And so people get really passionate about it when it comes up. So all the taxi drivers are eating Yorkshire pudding every Sunday.

27:48Well, they don't need to. They're getting it all out in the car. It's other people who are, like, shy about the St. George's Cross. They're like, oh, no, I don't know about that. But, yeah, don't say anything mean about a Yorkshire pudding, you know. Yeah, yeah. But I get it. It's nice. The thing about British food is, like, it's all the little bits in it. It's about collections of little bits. Full English is just a collection of random bits. And a roast is kind of a collection of random bits. Yeah, but so I love a roast in it. Yeah, me too. So what would be your very, very best dinner? For a roast?

28:20Yeah. A roast lamb shank. Finest piece of meat on any animal. I love a lamb shank.

28:24Lennie Ware: Do you remember when lamb shank was so trendy? It always is. It was like the prawn cocktail of our time. Yeah. And it's really died to death. It really has. I'm the last person flying the flag for the lamb shank. With a little reduction jus. Beautiful. A little grizzle on the end. A little bit of collagen melting. Roast potatoes. I like a roastie, sure. Roast potatoes. some cabbage buttered greens a Yorkshire I'll take it even with lamb oh yeah Yorkshire's meant to be with beef in it that's a classic one I don't subscribe to these rules I guess okay yeah people have them with chicken I'm a bit of a maverick I know that I didn't need to tell you can tell no when you moved over here you moved to Bath did you love the food was it so exciting or were you like what the fuck it's tasteless i would have thought where's my seats now yeah it all was a bit orange it's all like what's it what's it's backed fish and chips yeah chips uh there's a lot of orange and beige chicken nuggets yeah that's right yes um but i love generous saying orange i love i i love takeaways i love a fish and chips i love mushy peas curry sauce was a completely new thing going to like a chinese takeaway and they're like first of all why is a chinese place got curry that was our first thought and then the curry is curry isn't there yeah well you can buy a jar in the shop i don't think it's actually a thing i think it's a thing that we've created it might be a thing that was created but i love chinese i love the curry sauce i think it's so nice it's completely unique it's not like any other you don't get curry sauce in chip shops here whereas you do in manchester oh he's in down South.

30:09Yeah, down South. You can't get curry sauce. Have you been to Broccoli's Rock? No. Yeah, it's great. Do they do curry sauce? They do a really nice curry sauce. Do they? Yeah. Oh, I didn't know. Broccoli's Rock's great. Delish Broccoli's Rock. Is it near the ice cream place? Yes, next door, pretty much. It's opposite the wine bar.

30:24Lennie Ware: Joyce, have you been there? Yeah, it's nice. Do you like a wine? I love a wine. Do you want a wine? I brought a wine based on actually what you said. Oh, God. Did you bring me a Chardonnay? I brought you a Chardonnay, but I know Lenny doesn't like Chardonnay. Oh, my Oh, my God. Phil, thanks. I won't drink, darling. But Lenny doesn't like Chardonnay because they're too rich. This is a Chablis, which is not oak. Oh, my God. I love Chablis. So this should be nice and crisp. Oh, fabulous. I think we like this. Do you like Chablis? I love, yeah. I love it. Should we open it? Yes. Shall we? Chablis?

30:52Chablis? Chablis? Chablis? Jessie, you brought it in this little... I love it. You are the most considerate. This is so handy. You've got to get one of these. They just freeze... Put them in the freezer. and if you need to bring a white wine to a dinner party, put them in there, it's cold by the time you get to...

31:07Lennie Ware: That's a very thoughtful guest. Thank you. Of course. Thank you. Well, for one, I know you like Chardonnay and also I want to turn me onto Chardonnay. No, but I do love Chardonnay. Oh, okay, well that's Chardonnay. Oh, bugger off. Cheers. Cheers. What do you say in Chinese for me? Oh, Jiangbei. Jiangbei. Jiangbei. Jiangbei. Jiangbei, yeah. What's it mean? Collide glasses. oh it's just not like good health or Yam Sing Yam Sing's a fun one Yam Sing's you go everyone says Yam for as long as possible before you say Sing yeah

31:49send

31:53Lennie Ware: sing oh the professional singer won that was a good Yam Sing everyone Was it? Well done. What does it mean that we're going to have a long life and good sex? Yeah, I guess all of that. It depends on how much trouble I have. That's when you and your mum. It depends on how much trouble you are. I'm doing that.

32:21My wife won't stop talking about Jerry. Jerry. Says he saved us money on car insurance. Mine too. found her a better rate and didn't waste her time. Who is this guy? Babe, Jerry checked again and found us an even better rate, pulled 20 quotes from top insurers, showed them side by side, and helped me switch policies in the app. It's a car insurance app. Yep. Let's just... Never happened. Do yourself a favor. Visit jerry.ai slash acast. You don't need a passport to taste the world's most luxurious beef. Just head to Benihana. introducing the Wagyu of the World menu. From the rich flavor of American masami ribeye to the bold Australian New York strip to the legendary melt-in-your-mouth A5 Japanese Wagyu, this is the finest beef on the planet, expertly grilled right at your table.

33:14Why settle for an ordinary steak dinner when you can taste the world in one bite? Only at Benihana. Book your table at benihana.com. You've got social dialed in. Search is doing its thing. So why do your marketing results look the same as six months ago? That's because you're fishing in the same pond as everyone else. Podcast listeners are a different audience entirely, more engaged, harder to reach through traditional channels, and ready to act when someone they trust makes a recommendation. We're Acast, and we put them right in front of you. Browse thousands of the world's leading podcasts, book host reads or run your own ads, and track every conversion in real time.

33:53Same skills you already have, brand new results. Acast. Acast.com slash advertise.

34:06What do you think of that Chablis? Delicious. Okay, great. Absolutely delicious. So I think the thing is with Chardonnay is it can be expressed, as I say, in many different ways. I know that everyone tells me, oh, you really do because you like Chablis, so you must like Chardonnay. but I don't like the ones that she calls Chardonnay. Okay, sure, sure. Do you know what I mean? Yeah, yeah, the kind of... Do you get wine at the Great British Menu? Do you ever get a glass of wine to go with it? Sometimes the chef will pair the meal with a glass of champagne. It's a bit of a bribe, to be honest. I'm sure it is.

34:37But I'll take it. Take it, absolutely. Yeah, yeah, but no, I love a bit of wine. Are you enjoying it? Great British Menu, yeah, man. It's such a pleasure, such a privilege. And I mean, what a jammy gig. Jammy gig. Can you imagine? I know. Absolutely.

34:53Lennie Ware: Whilst I'm over here prepping. Yeah, your last supper. Your last supper, please, Bill. Oh, sure. Starter, main, pud, drink of choice. Okay, great. Starter. Like scallops, pan-fried scallops. When I see scallops on a menu, is there anything more exciting than seeing scallops on a menu? I agree. Yeah. Do you like them with anything? Or just fried in butter? So like some people like them with bacon or some people like them on a pea kind of bed. I think with bacon's lovely. And actually, in this case, black pudding is a classic combo. Oh, is it? Like pan-fried scallop on a little puck of black pudding.

35:34Really chic, really nice. Very chic. But bacon is also really good. Just some little salty, greasy accompaniment to the scallop. Beautiful. Can you cook scallops? I've tried, but it's always very wet. This is the thing. when you try and cook something you've had in the restaurant, most of the time it's wet. You ever find that? It's just very wet. You're like, this is wetter than it was in the restaurant. I think they're just drying things down a lot in restaurants. I don't know whether I've found it wet, really. I think they pat things down a lot in restaurants. Maybe it's your pan. I think you're meant to pat them down for ages.

36:03Yeah, I think you're supposed to dry them off maybe a little bit. But I'll try again. But yeah, when you get that little golden crisp on the side of a scallop, nothing better. So that's your starter? That's my starter. Are you drinking with that? yeah with that I mean this Chablis would go really nice that would be delicious and for Maine I'd have to go Malaysia laksa

36:28Lennie Ware: oh I love laksa I haven't had a laksa in so long they were huge for a couple of years I was going to make one from the sugar club cookbooks got a great laksa in but what would you have in your laksa fish Every part of Malaysia has its own laksa. Oh, really? And if you go to Laksamania, just off Oxford Street. Laksamania. They have laksas. Is it good? It's really good. And you pick laksas from different parts of the country. Oh, wow. So what's your laksa in your part of your country? Ours is very unique. There's a Kotekinabalu laksa at a place called Yifong, which is a little Chinese restaurant on Gaia Street, the main strip in Kotekinabalu.

37:12and for years and years and years they were known as the laksa place in kota kinabalu and it's kind of it's kind of like a gritty earthy base soup with a thin virgin vermicelli noodles a bit of shrimp some fried egg some shredded chicken oh wow and a little bit of lime and it's just delicious it's earthy it's spicy it's it's comforting it's rich and it's such a lovely breakfast as well you go the first thing in the day and have it with like a sweet coffee. Marvellous. So is that your main course or is that your fish course? That'd be my main course. Am I allowed a fish course as well? Yeah, you can have that as well.

37:46Although you're on fish fish at the minute. I'm on fish fish. Well, maybe scallops will be my fish course. And then for starters, I would have Oh God. Maybe just like a load of crackling. Crackling? Yeah, but crackling of every animal. Pork crackling, chicken crackling. Oh my goodness. Have you had like chicken skin? and you're just like, you winced. Well, the thing is that everyone used to, if you're always on a diet, you always take your chicken skin off. But of course now everyone's eating it because of collagen. It's very nutritious. And it's very nutritious. So we're now back on chicken skin.

38:21I'm starting to think there is no food science. No, there isn't. Every year there's different... Yeah, they tell you not to eat certain things. And the things that were going to kill you last year are now absolutely essential. Do you remember when eggs, when we couldn't eat eggs? We couldn't eat eggs. And they're like, if you eat an egg, you'll die tomorrow. Yeah. Oh God, I thought they were okay. And now it's like, if you don't eat an egg, your head will fall off. The truth must be somewhere between these two. So chicken skin, pork skin. Now that you list it like that, I sound crazy. Or crackling.

38:52But it's only pork that really crackles. Or maybe like a papaya salad. You have like a Thai papaya salad. Oh, a Thai papaya salad. Maybe that gets the saliva glands going. With a side of crackling. With a side of crackling, why not? Okay, fine. Tell me, do you like puddings? I don't have much of a sweet tooth. Okay. I don't have... I'd rather have... More... I'm more of starter's mains than main dessert, you know? Would you have cheese? You're not a cheese person. I'd have cheese if there's red wine to finish. That's really what the cheese cost is for. Is cheese big in Malaysia? No. I was wondering that.

39:22Dairy is not big in Malaysia, because it's just impossible to keep, because it's so hot. Yeah. And also, cheese is so claggy. Yeah. Like, you wouldn't even have cheese in the summer here, really, would you? Because you wouldn't have... Would you? I would, yeah. Would you? Okay. I love cheese. Okay, fair enough. There was fridges. There were fridges, yeah. That's kind of changed it all. But getting good cheese to Malaysia and keeping it is just too difficult. So what about milk? You don't have milky things? Yeah, but it's like a lot of condensed milk, powdered milk. It's like milk that can keep.

39:49Okay. So if you go to a coffee shop in Malaysia and you ask for milk in your coffee or tea, it'll be condensed milk evaporated. Oh, really? So it's all very sweet and creamy and delicious, but not very good for you. But we'd get milk. We'd get fresh milk and put it in the freezer. And what's your cocktail? a choice. Ooh, cocktail. I love a negroni. Love a margarita. Do you? I think maybe margarita to start off with. Margarita at the start and a negroni at the end, I would say. Oh, right. But either of those. Maybe margarita and the summer negroni in the winter. Yeah.

40:19Lennie Ware: So we have here lots of Andy Baragani recipes from the New York Times app. Beautiful. This is his Zatar one pot chicken and rice. Very easy. Haven't made it before, so I don't know. Look at that skin. Look at that cracking. Yeah. Yeah, I think it's a bit soggy though. It doesn't look it. It was browned, but now I think because it's been steamed with the... Anyway, these are homemade like fennel and cucumber pickles. And then we've got a kind of bitter leaf salad with candied walnuts and then a turmeric honey lemon dressing. And then this is a green feta dip. It's like lots of herbs with feta and pistachio and a bit of chili on the top.

40:58It's so beautiful. Oh my days.

41:00Lennie Ware: So just help yourself. And this is just everyday for you. He's a chef and a judge and a nerd. They're not crispy enough. No, no, no. But they've got the quality. Yeah, yeah, yeah. Would you like two bits? Yeah, please. I love chicken thighs as well. This is perfect. And also comparing for the chard. Okay, great. And it's got rice. Oh my God, my chips have come in. I do feel like sometimes it's always a bit under season, so I won't be offended if you need to put some more salt in. I'm like really piling up your plate Jesus Christ Sorry Hope you're hungry I'm so sorry I've come a long way Thank you He's walking home And then he's going to bed And then help us have some pickles Isn't this stunning

41:55Lennie Ware: Jesse these are good noises Doesn't make noises like that No I think he's being sweet I mean, it's not my recipe, so. It's not my days. No, it works all together. It's very nice. Very delicious. The rice is so suffused with chicken flavour. Do you put the stock? There was no stock. It's the easiest recipe, this. Wow. The rice is so chickeny. Because you use the chicken fat from browning the chicken for about 10 minutes. Oh. And then in the onions and stuff. So maybe that's why. So, like, if we were coming around to yours, what would you be cooking us? Ooh. Hmm. oh you know what i've been doing um a szechuan egg and tomato dish which is really delicious um a friend of mine called lizzie mabbitt she she made a cookbook a few years ago and one of the dishes in it is this szechuan egg and tomato and you start off by frying like chinese pickles and szechuan peppers and garlic and and rice wine and and tomatoes and you turn this tomato into like slightly gloopy kind of spicy sauce.

42:59You put that to the side and then you quickly scramble some egg and you mix it all back together. And you get this gloopy egg and tomato mix. And then you top it off with Lao Gan Ma. You know, the crispy chilli oil. Oh, yum. And have that on rice or noodles.

43:15Lennie Ware: That sounds great. It's so good. And vegetarian. What? Like, how long has it taken you to prep the new tour? And did you, yeah, like you were talking about being quite blue from the news did you have to like when did you finish writing this tour or is it still kind of a work in progress it it never really ends we're always fixing things up sometimes routines sort of become irrelevant as you're doing them you know they kind of they their shelf life expires and you kind of have to replace them oh that's annoying yeah but usually by that point you've got something else that you prefer and you just push the other the old bit out so it's always it's always evolving and yeah I don't know really uh how long it takes if I'm given a deadline it'll be done by then usually so and do you have a focus like John Bishop talks about his family and his divorce right yeah and things like that do you have a focus well when I started it was very much about being Asian being Chinese in the UK because at that time I was like it really was kind of just me I was the only East Asian really doing any stand-up in the UK.

44:21And now there are loads of brilliance. Are there? Yeah. Which I guess I'm happy about. No, I was going to say, I'm pissed off. All I'd say is, when you preach for more representation, be careful what you ask me. Because it might bite you in the ass. So now it's more, now I feel very British, you know. Now I don't feel very foreign at all anymore. So it's, now this shows about, like, millennials and how we millennials are are ageing now and you know how old are you? 36

44:54Lennie Ware: oh you're a millennial yeah are you on the cusp? I don't think so I think I'm so smack dab in the middle actually millennials are roughly born between 85 and 95 I was born in 1990 what am I? you must be I'm 84 84? what does that make me? um very young gen X gen X I thought I was a millennial well if you want there's I identify as a millennial There is a term which is geriatric millennial. Oh, my God. I did not make that up. And I'm not saying you should take on that. But that term does exist. That's true. If you want to take it. Geriatric millennial. That's very sad. I'm a geriatric pop star and now I'm a geriatric millennial.

45:41Lennie Ware: This is a sad day. So, Hawker, I want to talk more about the Hawkers. because you talked about going there, you know, eating out a lot. What was like, were you allowed to choose which Hawker you went to? Was it kind of like you'd all just do your own, you'd all have different meals when you were going out with your mum and dad and your sister? That's quite clever, really. Kind of like, it's like going to Borough Market, you know what I mean? You'd be like, you want a sausage roll? Go get one. A little bit, yeah. So if you go to a Hawker centre, then you're literally just a bunch of tables and you're surrounded by all different kinds of cuisines and you just go up and...

46:12It's like a food court. Yeah, food courts, a lot of food courts. Southeast Asia is very food court-y, for sure. Are you on the seaside where your family had their home? Yes, yes, yes. I mean, not literally, but the city is on the sea.

46:24Lennie Ware: So what would be some of your choice hawker stalls? Or would you switch it up? Well, yes, yeah, you switch it up. There was one place we'd go to after Kung Fu practice. So we'd then, as kids, we'd go to the dojo, you know, where my parents met. Dojo? Yeah. What's the dojo mean? A dojo is where you practice Kung Fu, like in Lillianan. Yeah. Yeah. I always thought it was a dojo. I always thought, yeah. Dojo. So he said, wasn't it that he said that's where he practiced his martial arts? Oh, really? Oh, my God. Yeah, that's why he called it the dojo. Okay. And he wasn't practicing his martial arts.

47:02No, he was practicing something. Well, we didn't use our dojo for adultery. We used it for the traditional methods of Kung Fu. And, yeah, so every Saturday, me and my sisters and my cousins would go and, like, do punching. And then we'd... How many brothers and sisters do you have? I've got two younger sisters. And then we'd go to a place that we called Lamb Chop, because they did lamb chops. There was a Western grill. There was a Chinese hawk a bit. And so I would get, like, char kuei teow as a starter. I got really big as a kid. You know hor fan, the flat rice noodles? Char kuei teow is the Malaysian sort of version of that that's just fried at really high heat with, like, dark soy and traditionally like cockles and pork fat and just like really charred and earthy taste.

47:51And then after that, I'd have like a full mixed grill, which is like a lamb chop, chicken chop sausage, but done in sort of an Asian-y style. So good. But like a lot of the restaurants, corner shops, the cafes would, there would be a drinks corner, there would be like a Chinese-y stall, there'd be maybe a dumpling stall. So it was almost like individual operators within a restaurant, and you just hit up each one you wanted as you wanted. That sounds great. It's really good, man. What is a kind of one spice or herb that you can't really get in England, and they don't use it commonly, but they use it in Malaysian cuisine?

48:30My favourite would probably be pandan, which is starting to come over here, but it's quite rare. It's like a kind of cakey leaf. Yeah, leaf. The flavour's very deserty. it's very what's it look like? it's kind of vanilla-y I guess it's like a long green leaf have you cooked with it?

48:50Lennie Ware: I haven't but I've had it in Borough Market at a Malaysian spot and it imbuses a really lovely green colour to everything you put it in it's just a really lovely comforting flavour everything else like I mean UK is so good for food now especially the cities you can get anything now really I mean we have a national faux chain that's incredible we have a chain of faux restaurants I mean even 10 years ago they've been crackers but but yeah like the food in the UK has come leaps and bounds in a very short amount of time where's your takeaway spot for when you're at home and you need a takeaway here yeah I get I get food from a place called Foodie Cuisine a lot which is a Chinese place they do a lot of Sian stuff it's on the road it's next to a bakery it's right next to a bakery and they do like cyan skewers you'd never think foodie cuisine was kind of an attractive kind of option that sounds great I don't know why they call it foodie cuisine it's odd isn't it I love Chinese restaurants but it doesn't sound like Chinese food no it doesn't foodie cuisine although I think they have missed the E at the end of cuisine foodie cuisine in that sense it's very Chinese what was that place we went to for your birthday where they had the Chinese restaurant with the Elvis impersonator that was on Old Kent Road that sounds awesome I know, I don't think it's there.

50:10There are a lot of Chinese Elvis impersonators. I don't think it's there anymore. Which is really funny. I thought I was going to be an Elvis impersonator. Yeah, so big in Malaysia. Is he big in... Among my uncles. I grew up with... So it was my father and he has five brothers and a sister. And they were obsessed with the Beatles growing up. And my father was in a band that played Beatles songs in Malaysia called the locusts I call themselves the locusts and so I grew up listening to a lot of Beatles a lot of oldies and like Cliff Richard and Elvis and I sang a lot when I was young and I thought I was going to be a singer for like for my teens I thought I was going to be a singer because the family did so much music

50:55Lennie Ware: So you can really sing? I could, I could, I'm a bit out of practice Would you like some pudding? Yes I would, I'd love some pudding I don't know if it's going to work and it's always that thing with rhubarb it's like rhubarb season Oh great, yeah And I got forced rhubarb because it's pretty. Forced rhubarb always sounds cruel, doesn't it? It does. I feel bad for the rhubarb every time. It's not it's time to mature. They force it under blooming glass houses. I always picture farmers strangling the rhubarb when they hear forced rhubarb. Force them into it. What are they forcing? They're just making it grow faster.

51:27They're forcing them to be a crumble. Poor little rhubarb. Gosh, why don't we just have foie gras all around it? Would you eat that? Or you'd eat anything. Of course you probably would. Yeah, I do do anything.

51:40Lennie Ware: But you know that thing where you never know if it's sugary enough? Until you try it? Until you try it. And rhubarb's got a tang, so you've got to offset that, right? Yeah. So I do have three options. I have custard. I love custard. Do you? And I thought rhubarb custard. What rhubarb crumble is it? It's a rhubarb kind of, it's called a rhubarb crisp. It's like a crumble. Okay. But kind of. Is it streusel on the top? No. What is streusel? It's like a crispy bit on the top Yes So it's like crispy pastry But it doesn't look very crispy at the moment Which I'm worried about Anyway Custard Do you want your custard Cold or warm?

52:16I haven't Warm Warm yeah Warm if that's okay Yeah Okay

52:19Lennie Ware: Do you want ice cream as well? Yes Do you? I love ice cream Ice cream might be my My My dessert I think From my last episode Did we not get that? I don't even go that far Because he said he wasn't interested in dessert No but Yeah this is interesting Phil You know what I love is ice cream with a drizzle of olive oil on it. Oh, yeah. Have you had that? Yeah, I had it the other night at town. So classy, so delicious. Do you want that on the side? You know what? What flavour ice cream is that? I've got clotted cream vanilla. Perfect. Okay, fine. Perfect. With a little olive oil on top. Like extra virgin oil.

52:54Yeah. Extra virgin oil. I don't know if I've got the sexiest evil, whatever they call it. In this economy, how could you?

53:01Lennie Ware: Okay. So, right. I'm going to do that all. I'm going to do that now. But before I go and get it, can I ask you your nostalgic taste that can transport you back somewhere? Wow. Well, you know what? I know I've already mentioned the greens stir-fried and oyster sauce. And I remember when I was touring with a bunch of comedians through Southeast Asia, and we stopped off in Penang in Georgetown, and we went to a restaurant called Kabaya. And it's Paranakan food. The Paranakan people are the Malays-Chinese sort of mixed people in the Straits there. and it was just a really really high quality restaurant and they brought just a plate over of just of just simple greens stir-fried in oyster sauce and i had one bite of it and it was that proustian madeleine moment you know it was that bit at the end of ratatouille where the guy goes back in time he remembers that first that first ratatouille he had and i had this piece of stir-fried veg and oyster sauce and i just instantly went through this rolodex of all the stir-fried veg denoist sauce I had as a kid and because it was just the platonic ideal version of it so that that was it and it's just like it's never the ones you expect it's never the dish you expect just the simple just simple just a simple bit of vegetable on the side evocative evocative and it just takes you back to your childhood so that that was probably it yeah I've shown some olive oil it's really nice extra with your rhubarb crisp I should have done it separately and I'm really sorry but you do have this rhubarb crisp that isn't crispy so I won't be doing this it feels It's quite crispy.

54:30Lennie Ware: I gave you the crispiest bit, babe. You're the guest. Guest privilege. And then you've got... Little olive oil. Olive oil. And custard. You've got everything. It's a shit mix. This is delish. Okay, darling, can I have the smallest amount with ice cream? He's happy. He's happy. But I think you'd be happy about anything, though. I feel like you're just a kind... That's why he's a good judge, because you're kind. I'm not kind. You are kind. I'm actually quite nasty. Are you trying to be a hard man on it? Because you're not. You come across as kind. It's all going wrong. Yeah, but I was a guest on it once, and I was too mean.

55:08You can't be mean. That rhubarb sure is forced. That's one forced rhubarb. I love it.

55:16Lennie Ware: You're very sweet. I love it. The crisp is more of a chew. It's not a crisp. Is rhubarb chew? That's nice rhubarb chew. No. I think it's quite nice. It's fine. It's totally fine. There's something in it in the rhubarb. orange yeah delicious really good yeah and on that note oh wow thank you so much thank you for being here thank you for being such a great guest thank you for the delicious wine the good chat and hopefully I'll see you around see you around the neighbourhood

56:00Lennie Ware: Phil Wang, what a lovely eye. Lovely man. Really lovely. Great guest. What beautiful wine. Yeah. Very funny. Very kind. Yeah. Likes the food. Yeah, I did. And knew a lot about food. Very, yes. Yeah. I feel I've learnt Pandan. I didn't even know. Pandan. Pandan. I thought that was a Kylie Milose song. Isn't it? Padam. Oh, okay. That's what I thought he was talking about. Phil Wang you can watch on Great British Menu, where he is a judge. And also you can go and get tickets for his new tour, Uh-Oh, now. Well, I could listen to him wanging on forever. Yeah. Thought the recipes were really nice for the mains.

56:41Lennie Ware: Yeah. But I'll just make a rhubarb crumble next time for fun sake. That was a big old waste of blood. I thought it was quite nice because it was chewy. It was tasty. Yeah. But I needed more crisp. Yeah. Anyway, we'll see you next week for more Table Rums. Okay.

57:09You stopped waiting for permission and started building yourself, your dreams, your credit. Experian Boost could turn your on-time payments into instant FICO score gains. Every bill you paid could become proof of your power. Self-made? Absolutely. Self-funded? Experian could help you get there. Download the Experian app today. Results will vary. Not all payments are Boost eligible. Some may not see improved scores or approval odds. Not all lenders use credit information impacted by Experian Boost. See Experian.com for details. Experian. When do the images we see online become too much for us to handle?

57:44Job. At Writer's Theater is an intense psychological thriller that skewers the insidiousness of the internet, the meaning of work, and the ramifications of a secret revealed. The off-Broadway sensation and edge-of-your-seat thriller about big tech and even bigger secrets is on stage at Writers' Theatre April 9th through June 14th. Do you keep hearing podcast ads, like this one for example, but always wonder how you actually get involved with them for your own brand or organization? Well, it's easier than you think. We're Acast, and we give you the platform to do it all yourself. Browse thousands of popular podcasts, choose the shows that match your perfect audience, set your budget, and launch.

58:31And if you want a hand, our podcast specialists are there to help you launch with confidence. This is podcast advertising without barriers. Get started at acast.com slash advertise.