The Hungry Immigrant

In this episode of Hungry Heroes, we spotlight Abi “Lumpia Queen” Marquez — a creator who turned a humble Filipino staple into a global conversation.From filming in her home kitchen to winning a Webby Award and earning a James Beard nomination, Abi’s journey is more than viral success. It’s about representation, creativity, and the power of food to carry identity across borders.Through her signature “what if we lumpia that?” approach, she invites millions to rediscover Filipino flavors — not as trends, but as culture, memory, and pride.This episode blends narration with Abi’s own words, tracing how passion, personality, and persistence can transform everyday cooking into cultural impact.Because sometimes, the smallest wrapper holds the biggest story.Featuring excerpts from:Rappler Talk Entertainment: Abi Marquez on content creation, Filipino foodMaking Lumpia with the ‘Lumpia Queen’ (PIX11 / New York Living)Influencer Abi Marquez Talks About Youth Creativity and Digital InnovationLA Currents: Abi Marquez InterviewRX931 Heard on Thursdays: Abi Marquez

In the heart of the 11th arrondissement, Abang Brian found home the moment he opened the door to The Hood Paris. A buzzing café and restaurant that has become a soul-restoring haven for modern Asians and a vibrant cultural bridge for Parisians. In this episode, Pearl and Crystal, the co-founders of The Hood, share their incredible journey. They detail how they went from careers in finance and accounting to pioneering Southeast Asian cuisine in one of the world’s most demanding food capitals. Their mission was never just about food; it was about creating a community-driven kopitiam where everyone feels at home, breaking down stereotypes that label Asian food as merely "cheap takeaway." This episode explores the delicate dance of cultural identity in how they adapt the heavy, rich flavours of rendang and Curry Laksa for the French palate, their thoughtful use of MSG, and the audacious idea of pairing Nasi Lemak with natural wine. It’s a story of passion, pride, and the kind of food that is so comforting, it becomes a universal language. 0:00 - Intro01:05 - Finding Home: From Finance toKopitiam05:25 - The Pandan & Kaya Revolution11:15 - Breaking Bread, We Break Rice16:05 - How Chicken Soup Won Over theFrench21:45 - Produce, Terroir, and the MSGDebate27:35 - "Cheap Asian Food" 32:00 - The Oeuf Mayo Sambal Fusion:Adapting Flavours41:15 - The Soul of The Hood43:55 - The Mother Ship Concept: Nonette& Future Plans47:10 - The Sambal SurveyTimestamps:

This week, The Hungry Immigrant travels to rainy Seattle to sit with one of the most important voices in Chinese-American cuisine today.Hsiao-Ching Chou grew up in her family's Chinese restaurant in Columbia, Missouri — a restaurant that started as takeout from a converted Hardee's and grew into a full buffet. As she puts it herself, cashew chicken and crab rangoon paid for her college education. She went on to become an award-winning food journalist, the author of three cookbooks on Chinese home cooking, and the former chair of the James Beard Foundation's Book Awards Committee.This conversation goes well beyond recipes. It is about what immigrant hustle really looks like from the inside, why the pursuit of authenticity in food might be the wrong question altogether, and what it means to pass down a culinary identity to the next generation — including co-writing a cookbook with her teenage daughter during the pandemic.This episode covers:From a converted Hardee's in Missouri to a 40-seat dining room: the real immigrant restaurant storyWhy buffets changed how America eats — and why that is complicatedThe one stir-fry mistake everyone makes, and the real secret behind wok heiBehind the James Beard Foundation: how books are judged, who gets heard, and what equity in food media looks like"I want to be an influencer and get free food" — what social media gets dangerously wrong about expertiseFeasts of Good Fortune: writing an intergenerational cookbook with her daughter MeileeThe Sambal Survey, Seattle editionThe Hungry Journal closing question: "The story is not over"Guest: Hsiao-Ching Chou — author of Chinese Soul Food, Vegetarian Chinese Soul Food, and Feasts of Good Fortune (with Meilee Chou Riddle). Former chair of the James Beard Foundation Book Awards Committee.The Hungry Immigrant is a podcast about Asian food culture, identity, and the stories that connect us across borders. New episodes from Seattle, Paris, Kuala Lumpur, Michigan, New York, and Virginia.Keep your plates adventurous and your hearts open.

Malaysia doesn't just celebrate Hari Raya. It lives it, across religions, cultures, and kitchen tables.In this special live episode, The Hungry Immigrant records in front of a live audience in Kuala Lumpur during Ramadan 2026, just before breaking fast. Host Abang Brian is joined by Terry Ong and Leya, hosts of The LITE Breakfast on Lite FM, Malaysia's leading English radio station.What starts as a conversation about food becomes something much bigger: what fasting truly demands of a person, what Hari Raya means to Malaysians of every background, and why the food memories we carry stay with us long after everyone at the table is gone.This episode covers:- Terry's story: how his mother apologised through food, never words- The Great Laksa Debate: Penang vs Kedah vs Johor vs Sarawak- What Ramadan fasting really means beyond food and drink- Cooking rendang in France as a student and crying before the first bite- Growing up non-Muslim in Malaysia and why Hari Raya belongs to everyone- The Sambal Survey- A deeply moving moment about a late grandmother, forgiveness, and love- "What do you know for sure?" — Terry and Leya's answers will stay with youRecorded live at Kelab Golf Negara Subang, Kuala Lumpur.The Hungry Immigrant is a podcast that celebrates Asian food culture, identity, and the stories that connect us across borders. Live episodes coming to Michigan, New York, Virginia and beyond.Keep your plates adventurous and your hearts open.

What does it mean to rediscover your identity through food?In this episode of The Hungry Immigrant, Abang Brian sits down with Chef Patrice Cleary, Filipina-American chef and owner of Purple Patch DC and Joia Burger in Washington, D.C. From serving in the U.S. Marine Corps to building one of the most recognized Filipino restaurants in DC, Patrice shares her journey of finding identity, community, and purpose through Filipino cuisine.They discuss the rise of Filipino food in America, authenticity in immigrant cuisine, ingredients like ube and bagoong, and how Purple Patch became a home for the Filipino diaspora.If you want to understand Filipino cuisine beyond adobo, the power of food and identity, and the story behind one of DC’s most beloved Filipino restaurants, this episode is for you.Follow Patrice ClearyInstagram: @cupcakecleary@purplepatchdc@joiaburgerdcFollow The Hungry Immigrant Podcast- A global podcast exploring Asian food culture, identity, and immigrant stories.@hungryimmigrantHosted by Abang Brian (MasterChef Malaysia) @abangbrianTimestamps00:00 The question of authenticity in Filipino food02:05 From U.S. Marine Corps to restaurateur08:10 Childhood memories and Filipino food identity13:20 Opening Purple Patch and taking the leap21:10 Sambal Survey with Abang Brian28:45 Filipino food beyond adobo36:40 Understanding ube and Filipino ingredients43:30 The future of Filipino-American cuisine

Ceddy Ang has always been the funny one.The one who could turn awkward into entertaining. The one who could laugh firstbefore anyone else did.But behind the humour was a boy who grew up being teased for his voice,questioning what was “wrong” with him, and wondering why he didn’t fit the mold.In this conversation, Ceddy talks about growing up in Malaysia, finding safety in foodand culture, stepping into the chaos of the internet, and learning that courage isn’talways loud…it’s sometimes just showing up as you.We also talk sambal loyalty, Ramadan discipline, Malaysian pride, and why he willalways choose to call himself Malaysian first.Join us for a very warm, honest, and very, very Ceddy episode!#HungryImmigrant #FoodAndCulture #ImmigrantStoriesTimestamps:00:00 – Intro03:00 – Malaysian Values06:17 – From Aspiring Performer to Content Creator11:41 – Sambal Survey16:45 – Food Memories, Malaysian Identity, and Diversity21:53 - Hungry Questions and Food Trend Aversions24:16 – Penang's Best Char Kway Teow26:10 – Addressing Accusations35:07 – The Fasting Experience and Customs41:07 – Transitioning from Food Review to Music44:11 – Music and AI's Impact on Content Creation48:59 - Outro

What is “authentic food”, and who gets to decide?In this episode of The Hungry Immigrant, chef, author and TV host Sapna Anand takes us on a powerful, spiced journey across borders, from her childhood in Goa to building a life, career, and family in Malaysia.Together with Abang Brian, she unpacks:🔥 The myth of authenticity in Indian and Malaysian cooking🔥 How migration reshapes identity, taste, and creativity🔥 The emotional meaning of spices in Goan cuisine🔥 Navigating motherhood and culture abroad🔥 Finding “home” when you belong to more than one placeThis conversation blends food, memory, and the immigrant experience : a must-listen for anyone who loves Goan food, Malaysian Indian cuisine, diaspora stories, or the deep cultural meaning behind what we eat.Watch on YouTube or listen on Spotify, Apple Podcasts, iTunes & Amazon Music.#HungryImmigrant #SapnaAnand #FoodAndCulture #AsianDiaspora #GoanCuisine #MalaysianIndian

In this episode of The Hungry Immigrant, Abang Brian sits down with Malaysian fashion icon Melinda Looi for a deeply personal conversation about food, identity, and the rituals that shape who we become.Melinda grew up in a traditional Cantonese household where soup simmered daily, Chinese New Year leftovers symbolised abundance, and jam cha meant far more than just tea.Together, they explore what it meant to grow up as a third-generation Chinese Malaysian, how food evolves just like fashion to stay relevant, and why festive dishes carry powerful symbolic meaning.From charcoal-cooked claypot soups to couture inspired by a child’s doodles, this episode is a reminder that tradition isn’t meant to be frozen in time, it’s meant to live, breathe, and move with us.#HungryImmigrant #FoodAndCulture #ImmigrantStoriesTimestamps0:00 — Intro05:02 — Growing Up Cantonese in Malaysia20:30 — Chinese New Year, Jam Cha & Rituals of Abundance30:08 — Cooking Abroad: Recreating Home in Canada40:12 — Cultural Appreciation vs Appropriation42:51 — Fusion, Fashion & The Future of Tradition50:11 — Sambal Survey52:19 — Outro

Season 3 of The Hungry Immigrant opens with a woman redefining what it means to represent Asia on the world stage.From Beijing to New York, from private finishing schools to Netflix screens worldwide, Sara Jane Ho has built a global movement around etiquette, identity, and cultural intelligence.But this isn’t just about table manners.It’s about power.It’s about presence.It’s about carrying your heritage with confidence in rooms that weren’t built for you.In this episode, we explore:Why etiquette is actually about empathyThe evolution of Asian identity in the WestCultural confidence vs cultural performanceWhat modern grace really means in 2026This is not a conversation about forks and napkins.It’s about how we show up in the world.Season 3 begins with poise.

At just 29, Sam Cho went from exporting millions of pounds of eggs to becoming the youngest and first person of color to lead the Port of Seattle Commission. In this episode, Sam shares how growing up as the son of Korean immigrants shaped his path, from the Obama White House to city politics, from battling imposter syndrome to fighting anti-Asian hate, and why he opened a bubble tea shop with his family. Timestamps0:00 - Intro02:32 - Becoming youngest and first person of color President of the Port Commission; leading through COVID-19, anti-Asian hate, and imposter syndrome05:48 - Entrepreneurial story: exporting eggs during a global shortage10:29 - Breaking down tariffs & trade wars15:58 - Growing up Korean American19:19 - Hungry Questions21:14 - Opening bubble tea shop “Social Tea” with family25:28 - Sambal Survey28:35 - The Hungry Journal31:17 - Advice to young immigrants & children of immigrants on leadership and mentorshipAbout Sam ChoCommissioner Sam Cho is a second-generation Korean American who was raised by Korean immigrants in the state of Washington. By day, he is a staff member working in the state Legislature. By night, he runs his own business as the CEO of Seven Seas Export, a trading company that exports US commodities to Asia.Prior to Seven Seas Export, Sam worked as a political appointee under President Barack Obama. In the Obama Administration, he was the Special Assistant to the Deputy Administrator of the US General Services Administration. There, he helped to manage a federal agency of over 10,000 federal employees and worked on agency-wide strategy and execution for its three business lines in real asset management, federal acquisitions, and technology transformation.Prior to joining the Obama Administration, Sam worked for a member of the United States Congress for whom he managed a portfolio of issues ranging from Foreign Affairs, Trade, Small Business, and Banking & Financial Services. Sam has also worked as an analyst for the US Department of State and conducted economic research for the Embassy of the Republic of Korea in Washington D.C.Sam was a recipient of the Congressional Fellowship from the Asian Pacific American Institute for Congressional Studies (APAICS) in 2014 and World Affairs Council Fellowship in 2018. He served on the Board of Directors for the Conference on Asian Pacific American Leadership (CAPAL) from 2014 to 2016.He currently serves on the board of directors for Asian Pacific American Islander Americans for Civic Empowerment (APACE) and the Korean American Coalition (KAC) of Washington.He holds a bachelor’s degree from The American University and a master of science from The London School of Economics.FOLLOW SAMhttps://www.instagram.com/samhcho/https://www.linkedin.com/in/samhchoFOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

In this Hungry Bite with Malaysia’s beloved Chef Wan, we dive into the unapologetic pride of serving authentic flavors, the powerful role of mak ciks (aunties) in preserving culinary heritage, and why food is more than just sustenance — it’s identity, memory, and culture. Above all, Chef Wan serves a fiery reminder: if we lose our food, we lose our culture.Timestamps0:00 - Intro01:13 - The power of Makciks (aunties)3:48 - Stop apologizing for your food!08:18 - If we lose our food, we lose our cultureFOLLOW CHEF WANhttps://www.instagram.com/chefwan1958_official/De.Wan 1985 by Chef Wan⁠FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

We sit down with Kripal Amanna, Founder & Host of Food Lovers TV — the YouTube channel with over 1.2 million subscribers dedicated to uncovering India’s hidden culinary treasures. From bamboo-steamed idlis in remote villages to the stories behind pre-dawn biryanis, Kripal shares his journey from hotelier to storyteller, the philosophy of preserving food heritage, and why mindful eating is the simplest way to safeguard traditions. Timestamps0:00 - Intro02:08 - Who is Kripal Amanna: Growing up in Bombay, Taj Hotels career, and the birth of Food Lovers TV13:32 - Unforgettable bamboo-steamed idli in Halaguru; pre-dawn Hoskote biryani19:42 - How did Food Lovers TV changed Kripal’s perception of food? 22:45 - The diversity in Indian food and why food is more than sustenance30:32 - Regional flavors & seasonality; Fusion VS Tradition42:14 - Mindful eating is the one step everyone can take today44:05 - Sambal SurveyFOLLOW KRIPALhttps://www.instagram.com/kripalamanna/https://www.youtube.com/foodloverstvFOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

From the MasterChef Malaysia stage to running her own bake shop, Dr. Ezani Monoto has never lost sight of her roots. In this heartwarming and thoughtful episode, we talk about faith, food, family, and the legacy of recipes passed down from her late mother. Timestamps0:00 - Intro01:56 - A MasterChef Malaysia reunion; Who is Dr. Ezani Monoto?04:45 - Childhood in Muar & memories of baking kuih raya with her mom: Almond London, Biskut Kapal, & Benji Roll09:43 - Inheriting her mother’s recipes & running her bake shop Pastribella14:51 - When modesty and faith meets modern flavors; cooking and living abroad as a grounded Muslim19:57 - No alcohol, no problem; enjoying food on your own discretion26:08 - Views on fusion & authenticity31:15 - Teaching her daughters adab, cooking, and the joys of Malaysian food39:01 - Sambal SurveyFOLLOW DR. EZANIhttps://www.instagram.com/ezanimonoto/https://www.instagram.com/pastribellabakeshop/FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

What does it mean to truly belong — when your name, food, and even identity feel constantly misunderstood? MasterChef France 2015 winner Khánh-Ly Huynh opens up about growing up Vietnamese in France, navigating identity, and challenging what it means to be Asian in a Eurocentric culinary world. From the emotional ties to fermented fish, to calling out cultural appropriation and the pricing bias in Asian food, Khánh Ly gets real, sassy, and unapologetic. Timestamps0:00 - Intro03:55 - Khánh-Ly’s unexpected culinary journey from law and luxury watches to MasterChef France07:09 - Growing up as Vietnamese in France10:23 - What is Vietnamese food to Khánh-Ly? Bánh cuốn as her comfort food17:27 - Cultural nuances and representation of Asian food today24:20 - Fusion vs. appropriation; elevating vs. valorizing Asian food32:11 - Pricing, value, and the bias against Asian cuisine (Jungle Asian?)38:19 - The burnout; shifting focus to content creation for Asians abroad40:58 - Sambal SurveyFOLLOW KHÁNH-LYhttps://www.instagram.com/cheflymalaya/https://www.youtube.com/@cheflymalaya/FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

Malai Ice Cream, a brand redefining what ice cream can be by infusing South Asian flavors into an American classic. Behind the brand, there’s Pooja, the founder of Malai and Malai is her love letter to her identity, culture, and community. We dive into how she is embracing her Gujarati-American roots to challenging what "authenticity" means in food, expect laughs, spice, a honest conversation about what it means to belong.📣 GET 15% OFF SCOPES!! 🍨Use code HungryImmigrantPodcast at any Malai store to enjoy the offer - limited to the month of July only!This special episode of The Hungry Immigrant is brought to you in partnership with Neerja PR, and was shot on location at the Brown Girl Clubhouse, right in the heart and heat of New York City. Timestamps0:00 - Intro02:43 - What is Malai Ice Cream?04:19 - How Pooja’s cultural roots shaped her food journey; why spices belong in ice cream08:34 - Ice Cream vs. Kulfi vs. Gelato vs. Sorbet; Ice cream is air?! (Overrun explained)14:59 - Joy over calories: ice creams are about moments in life18:27 - Malai’s growth & The Malai Cookbook: Fried Ice Cream Pie22:54 - Sambal Survey + Malai ice cream taste test27:41 - The Hungry Journal: Pooja’s love for Gujarati food30:49 - Malai as a reflection of Pooja’s identity & why ‘authentic’ is personal32:57 - The flavor that almost didn’t make the menu: Rose with Cinnamon Roasted Almonds34:29 - Hungry Questions36:51 - What’s next for Malai: Malai Cookbook Tour (details below!)-🎟️ Get your tickets to Malai cookbook tour - You’ll try sweets from the book, meet Pooja, and get your book signed.🍨 Key Dates:July 16, 6:30pm | Binding Agents, PhiladelphiaSweet Treats, Signing & Author Talk in conversation with Chef Jen CarrollJuly 24, 7pm | Essex Market, New York CitySweet Treats, Savory Bites from Dhamaka, Book Signing & Author Talk with Kristen Kish!July 29, 7pm | Madison Street Books, ChicagoSweet Treats, Signing & Author Talk in conversation with Molly YehMore info on: https://www.malai.co/cookbook-tourFOLLOW POOJA & MALAIhttps://www.instagram.com/malai_icecream/https://www.instagram.com/pooja_bavishi_/FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

We headed to Brooklyn, New York to meet the one and only Auria Abraham — aka The Sambal Lady. From a classically trained pianist to running a jingle house to pioneering Malaysian food in America, Auria shares how she built Auria’s Malaysian Kitchen, the first Malaysian-made brand in the US. Over rendang and sambal, we dive into identity, challenges of breaking into the American market, and the flavorful power of sambal.Timestamps0:00 - Intro03:00 - “My favorite thing is to feed people Malaysian Food”: Rendang, broccoli, ikan bilis & sambal07:31 - Auria’s family Rendang recipe; a perfect Malaysian plate10:41 - Auria's Malaysian Kitchen: Sambal, Kaya & spice blends13:00 - What is Sambal; Who is Auria — from Music to The Sambal Lady22:14 - Sambal Survey; what is “Sambal Tumis”26:15 - Auria’s Malaysian Kitchen: sambal, spice blends, & upcoming launches29:55 - The Hungry Journal31:18 - Educating Americans about Sambal34:39 - Hot take: Malaysia needs to do more to support its cuisine abroad39:30 - Auria’s practical tips to start a food business in the US41:25 - Auria’s first big break43:54 - The Legacy of Auria’s Malaysian Kitchen46:11 - Hungry QuestionsFOLLOW AURIAhttps://www.instagram.com/thesamballady/https://auriasmalaysiankitchen.comFOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

We sat down with Serene, the dynamic second-generation Korean American behind Sorimmara USA, to unpack what it’s like growing up in a family-run restaurant business. From childhood memories of rice cakes and Korean soups to fighting stereotypes about Asian food pricing and authenticity in the US, they dive deep into food culture, identity, and generational shifts. Timestamps0:00 - Intro02:32 - Serene’s as a second-generation Korean American & her reluctance growing up to join the family restaurant business05:06 - Cultural shame around Asian food in childhood: Yakult; the double-edged nature of Korean community dynamics09:30 - Sambal Survey: Malaysian sambal tumis12:33 - How Sorimmara adapted Mala for local & Korean-American palates15:45 - The family businesses from delis to rice cakes to restaurants; childhood memories of holidays & Chuseok traditions22:07 - Korean food is NOT just K-BBQ; the variations of kimchi, Army Stew (Budae Jjigae)27:17 - Koreans love their soups BOILING HOT; fight fire with fire?32:40 - Sambal Survey: sambal oelek & Chinese-style spicy sauce35:30 - Challenges of running a Korean restaurant in America; Asian food should be cheap?41:16 - Vision for the future & advice for newcomers to Korean foodFollow Serene, Sorimmara, & Siroo & Juk:https://www.sorimmaraus.com/https://www.instagram.com/sorimmara_usa/https://www.instagram.com/sorimmara_va/Follow Us:⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

We sit down with Jules Guiang — journalist, public servant, and third-generation food entrepreneur behind Urban Chick. We talk about the power of food memories, the unique fusion of Filipino cuisine, and how one street in Manila became a battleground for small restaurants rebuilding after the pandemic. Plus, we swap stories about Filipino spaghetti, sambal diplomacy, and the surprising identity of the Philippines as a ‘halo-halo’ culture.Timestamps0:00 - Intro01:53 - Who is Jules Guiang? Urban Chick in Quezon City, growing up in Manila and family’s F&B business05:45 - The Filipino Spaghetti and banana ketchup08:56 - The Maginhawa Food Community (MFC)11:44 - Filipino dishes beyond adobo — from spicy Bicol Express to Pampanga’s Sisig14:45 - How religious traditions influence Filipino food: eating fish and mungo during Lent; sticky rice cakes food stalls outside churches21:23 - Representation of Filipino food abroad26:37 - Filipino food: fusion vs authenticity; Filipino culture is Halo-Halo29:53 - Sambal Survey32:58 - Looking ahead: Urban Chick and Maginhawa food districtFOLLOW JULEShttps://www.instagram.com/julesguiang/https://www.instagram.com/maginhawa.fc/FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

In this special episode, we connect across continents with Bonnie Nguyen, Senior Marketing Manager at Asian Hustle Network. From humble childhood memories of bánh cuốn in Vietnam to spearheading global initiatives like Asian Heritage Week, Bonnie shares how community, culture, and commerce intersect in her work. We unpack the evolving Asian identity in the modern world, the impact of DEI challenges, and why celebrating your roots isn’t just nostalgic — it’s revolutionary.Timestamps0:00 - Intro03:00 - Asian Hustle Network (AHN) & Asian Heritage Week (AHW): From Facebook group to worldwide celebration of Asian culture11:10 - Bonnie’s personal background: growing up in Vietnam & raised by a tiger mom13:56 - Bánh cuốn, cultural identity, and community connection17:38 - Discussion on DEI challenges21:31 - A Vietnamese living in Vietnam vs pride abroad: struggle of balancing modernity with preserving tradition30:15 - What Bonnie would tell her younger self?34:30 - Upcoming global AHW events in US, Canada, and Australia39:52 - Hungry QuestionsFOLLOW BONNIE, ASIAN HERITAGE WEEK & ASIAN HUSTLE NETWORK:https://www.asianheritageweek.com/https://www.asianhustlenetwork.com/https://www.linkedin.com/in/trang-bonnie-nguyen-192061180/FOLLOW US:⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

We sit down with immigration lawyer and Executive Director of Chefs Stopping AAPI Hate, Pamela Yee; unpacking how food can be both activism and healing.From the origins of CSAH, navigating anti-Asian sentiment, the future of DEI, and what it takes to rally chefs for rapid-response community relief events. And simply why “you can’t love our food but hate our people.”Timestamps0:00 - Intro02:03 - A fourth-generation Chinese-American; from immigration attorney to CSAH executive director05:20 - How Pamela met Chefs Tim Ma & Chef Kevin Tien; founding of Chefs Stopping AAPI Hate (CSAH)16:34 - Fundraising for Black families in Altadena affected by LA wildfires21:33 - Sambal Survey25:49 - On DEI: funding, initiatives & consumer power in America32:08 - Pam’s immigration advice for immigrants & F&B staff36:24 - The mission of CSAH; beer fundraiser with Lost Generation Brewery40:04 - Hungry QuestionsFOLLOW PAM & CSAHhttps://www.linkedin.com/in/pamelayee/https://www.chefsstoppingaapihate.com/FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

We sit down with Wendy and Tommy, the dynamic owners of The Standard Barbershop in Old Town Fairfax. From IT jobs and real estate to building a beloved community hub, they open up about identity, Asian-American resilience, and founding one of Virginia’s biggest Asian cultural festivals — Asian Festival on Main. Timestamps0:00 - Intro03:17 - From IT & real estate to partnership in building The Standard Barbershop10:57 - Balancing marriage & business; tattoo stories & cultural perceptions14:40 - Wendy’s Chinese-Vietnamese upbringing; Tommy’s family history in F&B19:33 - How food bonds communities and shapes identity; Wendy’s rediscovery of her roots through food terms like ‘kaya/‘kayang’23:57 - Cultural differences in families; cooking at home & the ‘pandan struggle’27:40 - Sambal Survey31:07 - Asian Festival on Main: from a parking lot idea to a 25K-strong city-wide celebration39:17 - Challenges chairing and organizing the AFM42:51 - Tommy’s legacy vision for The Standard Barbershop45:01 - Wendy’s reflection on AFM’s growth and its legacyFOLLOW THE STANDARD BARBERSHOPhttps://www.thestandardbarbershop.comhttps://www.instagram.com/thestandardbarbershopffx/FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

Jinson Chan — co-chair of the Asian Festival on Main and owner of High Side in Fairfax — shares what makes this year’s festival bigger than ever, how this street-style Asian food and drink spot came to life, and his takes as Asian living abroad.Timestamps0:00 - Intro01:59 - Who is Jinson? Malaysia origin, from engineer to owner of High Side, & co-chairing Asian Festival on Main05:25 - Behind Asian Festival on Main: the celebration of AANHPI month, the growth over the years, and the support of local institutions10:48 - The cultural contrast: pride and discrimination17:39 - Building and showcasing a community through Asian Festival on Main26:38 - Sambal Survey31:20 - The biggest fear for the festival this year? The dos and don’ts37:21 - Hungry Questions38:41 - How to support Asian Festival on MainFOLLOW JINSON & ASIAN FESTIVAL ON MAIN:https://www.asianfestivalonmain.com/https://www.instagram.com/asianfestivalonmainhttps://highsideva.com/FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

Chef Tim Ma dives deeper into the evolving identity of Chinese food in America, the realities of fusion cuisine, and what authenticity truly means. He reflects on his culinary philosophy, childhood dishes, the importance of representation, and the legacy he’s building for his children — all while navigating a fast-expanding restaurant empire.Timestamps0:00 - Intro01:37 - Perceptions of Chinese food in America03:36 - Opening of Lucky Danger; dying Chinese restaurant culture in the US and generational shift05:39 - Complexities of defining ‘real Chinese food’: regional, economic, and immigrant adaptations09:28 - Festivities in the lens of immigrant family hustle; Chinese New Year vs. Lunar New Year12:06 - Hungry Questions13:27 - Challenges of representing cultural identity and flavors; fusion = compromises?18:26 - Business growth: from 1 to 13 restaurants, and vision for building spaces of happiness20:45 - What is Chef Tim’s American dream?FOLLOW CHEF TIMhttps://linktr.ee/cheftimmaFOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

In the light of upcoming AAPI month, we sit down with acclaimed chef and restaurateur Chef Tim Ma for this special conversation. From a tough childhood in 70s Arkansas to running Michelin-recognized restaurants, Chef Tim shares his powerful immigrant story, family legacy, and what it truly means to grow up Asian-American. Timestamps0:00 - Intro03:45 - Chef Tim’s then and now: family immigrant story, academic background & restaurant journey06:46 - Difference between being a chef and a restaurateur; Blue Apron and meal kits at home10:13 - Smithsonian’s exhibit featuring his family restaurant history12:27 - Immigrant experience in America; Chefs stopping AAPI hate16:29 - Raising mixed-culture children in modern America amidst persistent bias; advice for parents18:50 - Using food to bridge cultural gaps and challenge misconceptions; Chinese food in AmericaFOLLOW CHEF TIMhttps://linktr.ee/cheftimmaFOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

What does it mean to bring "home" across continents—especially through food?  We sit down with Chef Eugienna, the founder of Ravintola Borneo in Tampere, and Ariff Ali, Chargé d'Affaires at the Malaysian Embassy in Helsinki. From nostalgic stories of tempeh and instant noodles to the complex challenges of running a Malaysian restaurant in Finland, we explore how food becomes identity, diplomacy, memory, and even quiet rebellion. Timestamps0:00 - Intro01:37 - Chef Eugienna: From home-cooking to owning a restaurant in Tampere (while 5 months pregnant!)06:26 - How Malaysian embassies bring culture to life09:04 - What is ‘Authentic’ Anyway? Ingredient swaps & expectations12:02 - The role of spouses & women in embassies – unsung heroes of culinary diplomacy13:56 - Food influences from both sides of Malaysia: Hainanese Chicken & Nasi Ayam19:46 - Fusion food debate: is it innovation or dilution of culture?25:35 - Food as cultural storytelling: why we need to explain Malaysian cuisine abroad26:40 - Comfort food & nostalgia: instant noodles & ‘masak baldi’30:49 - The power of ‘eating together’ communal dining35:20 - Chef Eugienna’s advice to future chefs; Ariff encourages curiosity towards new food and culture38:09 - Sambal Survey43:22 - Closing remarksFollow Embassy of Malaysia in Helsinki:https://www.facebook.com/MalaysianEmbassyHelsinki/https://x.com/myembhelsinki/Embassy of Malaysia in HelsinkiWorld Trade Center Helsinki,Aleksanterinkatu 17, 00100 Helsinki, FinlandFollow Ravintola Borneo:https://www.instagram.com/ravintolaborneo/FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

This week, we dive deeper into the cultural and technical nuances of Malaysian cuisine with Chef Adu. Chef Adu shares his insights on the challenges of preserving culinary traditions while appealing to a global audience, his perspective on authenticity in cooking, and how Asian food is often underplayed in the global picture.Timestamps0:00 - Intro01:16 - The importance of ingredients in traditional cooking03:53 - ‘Cooking needs Psychology’: Balancing tradition and innovation in Malaysian cuisine overseas08:14 - Malay food is just blending? The smart use of ingredients in abundance11:53 - “The chef who hated my cooking on MasterChef Malaysia”; reflection on MasterChef and its influence on food culture13:21 - The future of food: Fusion? Progress?15:31 - “Rice connects all Asian people”19:56 - Sambal SurveyFOLLOW CHEF ADUhttps://www.instagram.com/chefaduamran/https://www.instagram.com/adu_sugar/?hl=enFOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

Chef Adu takes us on a journey through his rich heritage, vibrant culinary career, and the unique influences of his diverse family background. We explore his deep passion for Malaysian cuisine, his innovative approach to food fusion, and how cultural identity plays a pivotal role in his creations. Timestamps0:00 - Introduction: Who is Chef Adu?02:41 - Malaysian identity abroad06:12 - Diverse heritage that shaped Chef Adu’s culinary perspective11:22 - Balancing tradition and innovation in Malaysian cuisine overseas14:15 - The unique ingredients in Malaysian cuisine: belacan, cencaluk, ikam perkasam, tempoyak and more16:50 - Malaysian food and Malaysians abroad21:37 - The origins and influences on food: RendangFOLLOW CHEF ADUhttps://www.instagram.com/chefaduamran/https://www.instagram.com/adu_sugar/?hl=enFOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

Nothing can stop the Angkat Queen from celebrating her love for traditional home-cooked food! In this episode, Mimi Fly dives deeper into her passion for food and balancing tradition with wellness. From her take on fusion cuisine to the global love for Malaysian food, get ready for more laughs, insights, and unapologetic authenticity!Timestamps0:00 - Previously01:25 - Balancing fitness, work, and health03:04 - Mimi’s love for simple cooking & traditional Malaysian dishes; Ayam Berlado06:20 - Modernization of Malaysian cuisine - NOPE09:20 - “Don’t put sugar in your Masak Lemak”12:41 - Visiting Indonesia and Vietnam; the global perception of Malaysian food and Asian food in general17:35 -  Lessons learned from the entertainment world19:30 - The importance of keeping traditional recipes alive; celebrating Malaysian food22:14 - Malaysia’s Laksa25:21 - Sambal SurveyFOLLOW MIMIhttps://www.instagram.com/mimiflyyy/FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

Here comes the Angkat Queen herself—the unstoppable Mimi Fly! From her inspiring upbringing and deep-rooted love for traditional Malaysian cuisine, to the powerful influence of her single mother and her journey toward mindful, healthy eating—we have it all!Timestamps0:00 - Intro04:32 - Growing up with a single mother and the importance of home-cooked meals08:30 - Malaysia food culture and what needs to be preserved15:40 - The “occasional foodie”: balancing love for food, health, and career18:57  - Secrets behind Mimi’s intermittent fastingFOLLOW MIMIhttps://www.instagram.com/mimiflyyy/FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

We dive deeper with Ming Ho, Senior GM at Le Cordon Bleu Malaysia, on her "Never Fusion" philosophy and the importance of authenticity in dining. They explore the future of food, staying true to culinary roots, and how Le Cordon Bleu respects the pride of Asian cuisine globally. Don't miss this thought-provoking chat on culture, identity, and flavor!Timestamps:01:27 - Ming’s introduction to Chinese cuisine 08:36 - The Cantonese soup from home; ‘The Period Soup’ 11:42 - The superpower of Chinese herbs: Are you a ‘hot’ person? 14:44 - Postpartum meals: Wong Zhao Kai (Chinese Yellow Wine Chicken) 17:16 - The daily meal stemming from a multicultural marriageFOLLOW LE CORDON BLEU MALAYSIA⁠⁠@lecordonbleumalaysia ⁠FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

This time we welcome Ms.Ming Ho, Senior General Manager at Le Cordon Bleu Malaysia. We explore Ming's introduction to Chinese cuisine, discussing traditional comfort foods like Cantonese soups and the intriguing "Period Soup." The conversation also delves into the superpowers of Chinese herbs, the dynamics of cross-cultural marriage, and the balance between authenticity and fusion in culinary practices. Join us for a rich discussion on heritage, tradition, and the evolving food landscape.Timestamps:01:27 - Ming’s introduction to Chinese cuisine08:36 - The Cantonese soup from home; ‘The Period Soup’11:42 - The superpower of Chinese herbs: Are you a ‘hot’ person?14:44 - Postpartum meals: Wong Zhao Kai (Chinese Yellow Wine Chicken)17:16 - The daily meal stemming from a multicultural marriageFollow Le Cordon Bleu Malaysia⁠@lecordonbleumalaysia ⁠FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

We continue our journey with Masterchef UK winner of 2014 and Masterchef Champion of Champions winner Ping Coombes as she dives deeper into her love for Ipoh food and food in general, and its incredible ability to connect people across cultures. Get ready for an engaging discussion that celebrates the adaptability and authenticity of Malaysian cooking, no matter where in the world it’s being shared!Timestamps : 0:00 - Previously on Part 101:54 – Amazing Ipoh food; Food is your superpower05:34 – Cooking Malaysian dishes in France?09:41 – Authentic is something real to SOMEBODY; Substituting cooking materials overseas16:35 – Working with hospitality; Bespoke to local culture and produce24:05 – Sambal SurveyFOLLOW PING COOMBEShttps://www.instagram.com/pingcoombes/?hl=enhttps://www.pingcoombes.comFOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

Featuring MasterChef UK winner Ping Coombes! Born in Ipoh, Malaysia, Ping grew up with rich culinary influences before moving to the UK in 2000. Her passion for Malaysian cuisine led her to victory in MasterChef UK (2014) and Champion of Champions (2022). Join us as she shares her journey, reflections on food culture, and her mission to showcase Malaysian flavors globally! Timestamps0:00 – Intro; Journey to meet Ping Coombes04:41 – Ping Coombes: Winner of MasterChef UK 2014 and MasterChef Champion of Champions 2022; “I can’t live with UK breakfast”11:51 – Breakfast culture in Malaysia; “If eating is an Olympic sport, Malaysians will always take gold.”17:17 – The influence of Malaysian Hakka upbringing on Ping’s cooking today27:39 – Cooking Malaysian dishes in the UK; “We downplay our food so much sometimes.”32:01 – The beauty of Ipoh food; the call for AOC for Asian foodFOLLOW PING COOMBEShttps://www.instagram.com/pingcoombes/?hl=enhttps://www.pingcoombes.comFOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

Chef Marc Buenaventura of iSLAS in Toronto shares his journey of cultural identity, family traditions, and bold flavors. Born in Canada to Filipino parents, he reflects on food memories of family gatherings, creative meals from leftovers, and Filipino street foods like balut and taho. He dives into the joys and challenges of introducing Filipino cuisine to new audiences while preserving its authenticity and creating a dining experience that feels like home.Timestamps0:00 - Intro  01:22 - Who is Chef Marc Buenaventura? A career shift into the culinary world  04:25 - First taste of Filipino food: Grandma and mom's unforgettable home-cooked dishes  08:32 - Exploring Filipino street food: Balut, taho, and more  18:22 - How childhood dishes shaped iSLAS’ menu today  22:59 - Serving Filipino food in Toronto: Balancing authenticity and innovation  26:25 - Filipino food memories: Family gatherings, leftovers, and adapting to global markets and trends  35:22 - How Filipino food is perceived in Toronto, Canada  39:10 - Sambal Survey  FOLLOW ISLAS:https://islasto.com/@islastorontoFOLLOW US:⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

Anis Nabilah, one of Malaysia’s culinary icons, continues her conversation on food, culture, and identity. She addresses the criticism of being “not Malay enough” and shares her views on traditional cuisine versus fusion. The discussion also touches on the now-famous “Char Keoy Teow” moment, showcasing Malaysians' deep passion for food. Through personal stories and insights, Anis explores the evolving culinary landscape while staying true to her roots.Timestamps0:00 - Previously: Part 102:10 - “Not Malay enough”; the entertainment industry in Malaysia07:16 - Anis’ background and her culinary journey12:50 - Takes on traditional food and fusion22:20 - The ‘Char Keoy Teow’ story; Malaysians are passionate about food31:06 - Sambal SurveyFOLLOW ANIS@anis_nabilahFOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

Anis Nabilah, a trailblazing Malaysian chef and media personality, shares her journey from becoming the first Malaysian chef on Food Network Asia to starring in over 50 TV shows across Asia. With 15 years of experience, she reflects on what it means to be a "celebrity chef," handling public attention, and representing her culture on a global stage. Through challenges and triumphs, Anis continues to make her mark in the culinary world with passion and authenticity.Timestamps0:00 - Intro01:55 - Anis Nabilah: The ‘celebrity chef’?12:52 - What truly defines a chef?16:50 - How to deal with the public’s attention? From TV shows to her online presence20:00 - People’s opinion on Anis; “she’s not Malay enough”FOLLOW ANIS@anis_nabilahFOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

H.E. Datuk Eldeen Husaini Mohd Hashim, Malaysia's ambassador to France, joins Abang Brian at the Embassy of Malaysia in Paris for a deep dive into Malaysian culture and cuisine. They explore the "Kampung spirit" that unites Malaysians abroad, the role of food as a cultural ambassador, and evolving global perceptions of Malaysian heritage. The discussion also highlights the pride in UNESCO’s recognition of Malaysian breakfast culture, celebrating food’s power to connect across borders.Timestamps0:00 Intro03:00 Datuk Eldeen: The Kampung spirit05:41 Malaysians in France; the unity found away from homeland15:43 What is Malaysian food to Datuk Eldeen?16:16 Observations of changes in attitudes towards Malaysian culture; food leads to peace22:08 Should we water down our food for others? Takes on fusion food27:41 Malaysia breakfast culture UNESCO inscription as intangible cultural heritage29:54 The fights over origin of dishes - is there a way to solve them?37:53 Sambal SurveyFOLLOW EMBASSY OF MALAYSIA (PARIS)Instagram: @embassyofmalaysiaparisFacebook: Embassy of Malaysia in ParisX: @MYEmbParisFOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

Fortune India's 40 under 40, Shruti Shibulal shares deeper insights into her leadership journey and the philanthropic legacy of the Shibulal family. She reflects on overcoming key challenges in the hospitality industry and how she redefines success through job creation and social impact. This conversation offers a compelling look at the intersection of business, purpose, and community-driven change.Timestamps0:00 - Previously: Part 11:57 - Shruti’s leadership and the Shibula family’s philanthropic initiatives3:50 - Key challenges in the hospitality industry7:22 - What is success for Shruti Shibulal? Job creation as one tangible way for change8:53 - Takes on global view of India’s food and culture17:07 - Sambal Survey19:53 - Billion Dollar QuestionsLearn more about Tamara Leisure ExperiencesLEARN MORE ABOUT BILLION DOLLAR MOVESPodcast websiteWatch on YoutubeFOLLOW SARAHFOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

Shruti Shibulal, the force behind Tamara Leisure Experiences, shares how family values shaped her entrepreneurial journey—from cooking traditions to serving Onam Sadhya. She reflects on carving her own path as a second-generation leader, balancing people, planet, and profitability while pioneering eco-tourism. This special crossover with Billion Dollar Moves is a heartfelt exploration of heritage, business, and sustainability, offering deep insights into purposeful leadership.Timestamps0:00 - Intro1:23 - Action in Shruti’s kitchen: Food, tradition, and family values10:58 - Serving the Ornam Sadhya12:00 - How Shruti build her own path as the second generation; “We need to be thoughtful in the way we’re building,”13:30 - The 3Ps - people, planet, and profitability15:49 - Why Tamara? Building upon concepts of Eco-TourismLearn more about Tamara Leisure ExperiencesLEARN MORE ABOUT BILLION DOLLAR MOVES⁠Podcast website⁠⁠Watch on Youtube⁠FOLLOW SARAH⁠@sarahchenglobal⁠FOLLOW US⁠⁠@abangbrian⁠⁠⁠⁠@hungryimmigrant⁠

MasterChef India Top 5 Arthi Rathore returns to explore the deeper meaning of food, from the significance of traditional cooking methods to the heartfelt tradition of mothers hand-feeding their children. She reflects on the energy food carries beyond taste and the delicate balance between preserving culinary heritage and embracing innovation. Are we sacrificing our roots to meet global standards? Arthi’s insights offer a thought-provoking take on Indian traditions in an evolving food world.Timestamps0:00 - Previously: Part 1 with MasterChef Arthi01:58 - Why cooking the traditional way? 04:49 - Mothers hand feeding their children; Food carries ENERGY08:14 - Food Tradition VS Innovation; Food is universal12:36 - Are we sacrificing our traditions to reach global standard?18:22 - Food brings world peace?20:45 - Words for Arthi’s twin boys and the future generations22:05 - Sambal SurveyFOLLOW ARTHI⁠@artbutterflies⁠FOLLOW US⁠@abangbrian⁠⁠@hungryimmigrant⁠

We sit down with MasterChef India finalist Arthi Rathore to explore the heart of Indian cuisine and culture. Arthi shares her journey on MasterChef India, her passion for traditional dishes, and the cultural nuances of Indian cooking. This episode serves up a rich blend of flavors and stories, offering a deep dive into the soulful world of Indian culinary traditions. An inspiring and flavorful conversation you won’t want to miss!Timestamps0:00 - Intro01:48 - Fresh out of the MasterChef Academy05:11 - Who is MasterChef Arthi Rathore?10:07 - Why MasterChef India? 16:08 - Behind the glorious episodes: the stress and the learnings19:23 - My favourite challenge? The one I failed21:55 - “Why did you start cooking?”; cooking traditionallyFOLLOW ARTHI⁠@artbutterflies⁠FOLLOW US⁠@abangbrian⁠⁠@hungryimmigrant⁠

Chef Boo, head chef of Lucy in The Sky, Helsinki, and Fea from the Malaysian Embassy return for Part 2 of our conversation. They dive into fusion cuisine, authenticity, and adapting to new cultures while staying true to their roots. Fea shares the challenges of cooking abroad, while Chef Boo reflects on becoming a head chef at 29 and preserving his heritage. Plus, don’t miss the fiery Sambal Survey in this insightful and flavorful episode!Timestamps0:00 - Previously: Part 1; Intro02:13 - Fusion food; what is authenticity to you?07:20 - Adaption and fusion - how do you stay true to yourself?08:14 - Fea: Biggest challenges cooking abroad12:19 - Chef Boo: a head chef at the age of 29, how to always remember your roots?16:08 - Sambal SurveySpecial thanks to the Embassy of Malaysia in Helsinki, Finland! If you're traveling to Finland anytime soon, feel free to send them our regards.Embassy of Malaysia (Finland)World Trade Center Helsinki,Aleksanterinkatu 17,00100 Helsinki, Finland.Don't forget to tune in same time next week - subscribe if you haven't already!

Moi Moi! Hello from Helsinki! Chef Boo, head chef of Lucy in The Sky, and Fea from the Malaysian Embassy share their experiences as Malaysians living abroad. They discuss how food and culture stay central to their lives, the culinary traditions they carry with them, and the challenges of preserving authenticity in a new environment. A flavorful conversation on identity, heritage, and the power of food across borders.Timestamps0:00 - Intro01:48 - Are there Asian people in Finland?05:48 - Food identity as Malaysian living abroad08:37 - Influence of cultural roots in their cooking today12:33 - Myth: special parcel for the embassy?13:19 - What is Malaysian food?16:26 - Nasi Lemak = Fatty Rice? Why is it called a national food?18:58 - Traditional practices & passing down to next generation21:48 - The use of pestle and mortarSpecial thanks to the Embassy of Malaysia in Helsinki, Finland! If you're traveling to Finland anytime soon, feel free to send them our regards.Embassy of Malaysia (Finland)World Trade Center Helsinki,Aleksanterinkatu 17,00100 Helsinki, Finland.Don't forget to tune in same time next week for more interesting content!

Dr. Soo Wincci returns to explore the power of social media in preserving heritage and why speaking the language of Gen Z is key. As an artist, academic, and beauty queen, she shares how adapting to modern platforms can bridge cultural gaps. She offers two key insights: look beyond the surface to truly understand the world and embrace new experiences with an open mind. A thought-provoking conversation on blending tradition with innovation in today’s digital age.Timestamps0:00 - Intro01:43 - Yee Sang in UK?07:44 - Must-preserve Malaysian food09:40 - What is authenticity to Dr. Soo Wincci?11:56 - What inspires Dr. Soo Wincci’s cooking these days?14:19 - Media representation of Asian food in other countries17:09 - Advice for the younger and older generations19:52 - Sambal SurveyFollow Dr. Soo WincciInstagram: https://www.instagram.com/dr.soowincci/Spotify: https://open.spotify.com/artist/4e4wVXnFUIJ5EbcW9GtL2nYouTube: https://www.youtube.com/c/DrSooWincciOfficialChannel

Dr. Soo Wincci, a multi-talented Malaysian singer, actress, beauty queen, and academic powerhouse, shares her incredible journey—from being crowned Miss World Malaysia in 2008 to earning multiple degrees, including a PhD and a Master’s in Music Production. She reflects on her love for food, her time as a top-five finalist on MasterChef Malaysia, and the food memories that shaped her diverse life. A rich conversation blending passion, talent, and wisdom!Timestamps0:00 - Intro03:11 - Soo Wincci’s very first food memory - chocolate cake05:22 - Celebrating birthdays as Malaysian Chinese;08:20 - Culture and heritage - don’t make it too serious09:01 - Cultural differences among Chinese; the Malaysian sambal12:12 - Food represents our identity - what is your food identity?16:57 - If your dish is a song?19:50 - Is AI a threat to our food tradition?21:22 - Social media influencing the younger generation - what can we do?Follow Dr. Soo WincciInstagram: https://www.instagram.com/dr.soowincci/Spotify: https://open.spotify.com/artist/4e4wVXnFUIJ5EbcW9GtL2nYouTube: https://www.youtube.com/c/DrSooWincciOfficialChannel

Our conversation continues with Malaysia’s OG Food ambassador Chef Wan, we explore the power of food in preserving cultural heritage. He questions whether flavors should be altered to suit others’ tastes and shares invaluable advice on health, life, and the culinary industry. To top it off, we dive into a fiery Sambal Survey! Packed with wisdom and passion, this episode is a must-listen for food lovers and aspiring chefs.Timestamps0:00 - Intro02:00 - Should we dilute our flavor to suite others?03:58 - Food is universal05:30 - Food gone, culture gone, everything is gone09:47 - How to combat the loss of traditions in families?13:06 - Health and advices to live by in life16:09 - Words of wisdom for young chefs19:49 - Sambal SurveyLearn more about Chef Wan:www.instagram.com/_chefwan58De.Wan 1985 by Chef Wan⁠

In this debut episode of The Hungry Immigrant, Malaysia’s first celebrity chef, Chef Wan, shares his incredible journey from humble beginnings to becoming a national culinary icon. From cooking for world leaders like Bill Clinton to championing Malaysian cuisine on the global stage, he reflects on his passion, values, and vision for the future of food. An inspiring conversation with a true culinary legend—perfect for food lovers and fans of this charismatic chef!Timestamps0:00 - Intro02:56 - The little Chef Wan learning in kitchen06:11 - The power of Makciks (aunties)08:16 - Cooking for the family at the age of 7; the early R&D effort14:37 - What is Malaysia cuisine?19:50 - Do you believe in authenticity?Learn more about Chef Wan:https://www.instagram.com/_chefwan58De.wan 1958 by Chef Wan