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.”

Timestamps

0:00 - Intro

02:03 - A fourth-generation Chinese-American; from immigration attorney to CSAH executive director

05:20 - 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 wildfires

21:33 - Sambal Survey

25:49 - On DEI: funding, initiatives & consumer power in America

32:08 - Pam’s immigration advice for immigrants & F&B staff

36:24 - The mission of CSAH; beer fundraiser with Lost Generation Brewery

40:04 - Hungry Questions

FOLLOW PAM & CSAH

https://www.linkedin.com/in/pamelayee/

https://www.chefsstoppingaapihate.com/

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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. 

Timestamps

0:00 - Intro

03:17 - From IT & real estate to partnership in building The Standard Barbershop

10:57 - Balancing marriage & business; tattoo stories & cultural perceptions

14:40 - Wendy’s Chinese-Vietnamese upbringing; Tommy’s family history in F&B

19:33 - 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 Survey

31:07 - Asian Festival on Main: from a parking lot idea to a 25K-strong city-wide celebration

39:17 - Challenges chairing and organizing the AFM

42:51 - Tommy’s legacy vision for The Standard Barbershop

45:01 - Wendy’s reflection on AFM’s growth and its legacy

FOLLOW THE STANDARD BARBERSHOP

https://www.thestandardbarbershop.com

https://www.instagram.com/thestandardbarbershopffx/

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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.

Timestamps

0:00 - Intro

01:59 - Who is Jinson? Malaysia origin, from engineer to owner of High Side, & co-chairing Asian Festival on Main

05:25 - Behind Asian Festival on Main: the celebration of AANHPI month, the growth over the years, and the support of local institutions

10:48 - The cultural contrast: pride and discrimination

17:39 - Building and showcasing a community through Asian Festival on Main

26:38 - Sambal Survey

31:20 - The biggest fear for the festival this year? The dos and don’ts

37:21 - Hungry Questions

38:41 - How to support Asian Festival on Main

FOLLOW JINSON & ASIAN FESTIVAL ON MAIN:

https://www.asianfestivalonmain.com/

https://www.instagram.com/asianfestivalonmain

https://highsideva.com/

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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.

Timestamps

0:00 - Intro

01:37 - Perceptions of Chinese food in America

03:36 - Opening of Lucky Danger; dying Chinese restaurant culture in the US and generational shift

05:39 - Complexities of defining ‘real Chinese food’: regional, economic, and immigrant adaptations

09:28 - Festivities in the lens of immigrant family hustle; Chinese New Year vs. Lunar New Year

12:06 - Hungry Questions

13:27 - Challenges of representing cultural identity and flavors; fusion = compromises?

18:26 - Business growth: from 1 to 13 restaurants, and vision for building spaces of happiness

20:45 - What is Chef Tim’s American dream?

FOLLOW CHEF TIM

https://linktr.ee/cheftimma

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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. 

Timestamps

0:00 - Intro

03:45 - Chef Tim’s then and now: family immigrant story, academic background & restaurant journey

06:46 - Difference between being a chef and a restaurateur; Blue Apron and meal kits at home

10:13 - Smithsonian’s exhibit featuring his family restaurant history

12:27 - Immigrant experience in America; Chefs stopping AAPI hate

16:29 - Raising mixed-culture children in modern America amidst persistent bias; advice for parents

18:50 - Using food to bridge cultural gaps and challenge misconceptions; Chinese food in America

FOLLOW CHEF TIM

https://linktr.ee/cheftimma

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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. 

Timestamps

0:00 - Intro

01:37 - Chef Eugienna: From home-cooking to owning a restaurant in Tampere (while 5 months pregnant!)

06:26 - How Malaysian embassies bring culture to life

09:04 - What is ‘Authentic’ Anyway? Ingredient swaps & expectations

12:02 - The role of spouses & women in embassies – unsung heroes of culinary diplomacy

13:56 - Food influences from both sides of Malaysia: Hainanese Chicken & Nasi Ayam

19:46 - Fusion food debate: is it innovation or dilution of culture?

25:35 - Food as cultural storytelling: why we need to explain Malaysian cuisine abroad

26:40 - Comfort food & nostalgia: instant noodles & ‘masak baldi’

30:49 - The power of ‘eating together’ communal dining

35:20 - Chef Eugienna’s advice to future chefs; Ariff encourages curiosity towards new food and culture

38:09 - Sambal Survey

43:22 - Closing remarks

Follow Embassy of Malaysia in Helsinki:

https://www.facebook.com/MalaysianEmbassyHelsinki/

https://x.com/myembhelsinki/

Embassy of Malaysia in Helsinki

World Trade Center Helsinki,

Aleksanterinkatu 17, 00100 Helsinki, Finland

Follow Ravintola Borneo:

https://www.instagram.com/ravintolaborneo/

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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.

Timestamps

0:00 - Intro

01:16 - The importance of ingredients in traditional cooking

03:53 - ‘Cooking needs Psychology’: Balancing tradition and innovation in Malaysian cuisine overseas

08:14 - Malay food is just blending? The smart use of ingredients in abundance

11:53 - “The chef who hated my cooking on MasterChef Malaysia”; reflection on MasterChef and its influence on food culture

13:21 - The future of food: Fusion? Progress?

15:31 - “Rice connects all Asian people”

19:56 - Sambal Survey

FOLLOW CHEF ADU

https://www.instagram.com/chefaduamran/

https://www.instagram.com/adu_sugar/?hl=en

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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. 

Timestamps

0:00 - Introduction: Who is Chef Adu?

02:41 - Malaysian identity abroad

06:12 - Diverse heritage that shaped Chef Adu’s culinary perspective

11:22 - Balancing tradition and innovation in Malaysian cuisine overseas

14:15 - The unique ingredients in Malaysian cuisine: belacan, cencaluk, ikam perkasam, tempoyak and more

16:50 - Malaysian food and Malaysians abroad

21:37 - The origins and influences on food: Rendang

FOLLOW CHEF ADU

https://www.instagram.com/chefaduamran/

https://www.instagram.com/adu_sugar/?hl=en

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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!

Timestamps

0:00 - Previously

01:25 - Balancing fitness, work, and health

03:04 - Mimi’s love for simple cooking & traditional Malaysian dishes; Ayam Berlado

06:20 - Modernization of Malaysian cuisine - NOPE

09:20 - “Don’t put sugar in your Masak Lemak”

12:41 - Visiting Indonesia and Vietnam; the global perception of Malaysian food and Asian food in general

17:35 -  Lessons learned from the entertainment world

19:30 - The importance of keeping traditional recipes alive; celebrating Malaysian food

22:14 - Malaysia’s Laksa

25:21 - Sambal Survey

FOLLOW MIMI

https://www.instagram.com/mimiflyyy/

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⁠⁠@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!

Timestamps

0:00 - Intro

04:32 - Growing up with a single mother and the importance of home-cooked meals

08:30 - Malaysia food culture and what needs to be preserved

15:40 - The “occasional foodie”: balancing love for food, health, and career

18:57  - Secrets behind Mimi’s intermittent fasting

FOLLOW MIMI

https://www.instagram.com/mimiflyyy/

FOLLOW US

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⁠⁠@hungryimmigrant⁠