asian cuisine

In October 2023, was in LA with Beardsley and we stopped at Little Saigon in Westminster, California and then a few weeks later I went to Saigon proper to visit Jen and my family. Just some notes from the two trips.

This episode of the Xtalks Food Podcast features an interview with Norma Chu, founder and CEO of DayDayCook, a multi-brand company on a mission to promote Asian cooking globally. Over her 12-year journey at DayDayCook, Chu has implemented several successful brand strategies to reach global audiences, introduced an exclusive product line and used social media to help DayDayCook become a household name. Chu discussed the company’s recent acquisition of Yai’s Thai as well as its other brands, Nona Lim, Mengwei and Yujia-Weng. She also talked about a typical day in her life as an entrepreneur, which begins at around 5am and is filled with exercise, self-care and of course, work. Chu is excited to witness the company’s expansion in the US and continue promoting Asian cuisine around the world.

Read the related story here:

How DayDayCook is Revolutionizing Asian Cuisine

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This week we've got a BOGO offer as Sophie and Carlos come to you with TWO reviews if you're looking for some quick bites around Downtown Orlando - King Bao and Light on the Sugar Bakery and Cafe! But is this pairing a dynamic duo in the making or are you in for double the trouble? 

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You win some, you dim sum. In this week's episode, we're coming at you with our thoughts on Hawkers: Street Food, an Orlando original that's broken free from its Central Florida borders to bring the flavors of Vietnam, Hong Kong, and Malaysia to a dozen locations across 6 different states. We ordered a feast and are ready to break down a full on smorgasbord of soup dumplings, bao buns, fried tofu and much much more. This week, John drops a hot wing hot take, Sophie and Joy order a cocktail with some junk in its trunk, Dylan swoons over a curry sauce, and Carlos has set a new bar of expectation for the season. This is Talk With Your Mouthful - Hawkers: Asian Street Food!


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Support the show on Patreon for access to unedited episodes, exclusive shows, and more! Find us at patreon.com/mouthfulpod

Want more TWYMF content? You can check us out on our social media accounts for behind-the-scenes videos, pictures from the episodes, cocktail recipes, listener polls, and much more!

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In this episode, we'll learn more about traveling while vegan with Kureisha Ford, a travel blogger better known as Gallivanting Wellness. We'll also learn more about her travel experiences.

This is the second episode of Foodies Take Flight, a series where Jess talks with world travelers, expats and citizens of countries outside of the United States about their food experiences. Whether you have wanderlust and want to get inspiration for your next trip, or a homebody who just wants a mental vacation, Foodies Take Flight will take you up and away.

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In this episode, we'll look at East Asian cuisine with Kimberly Allen, who has taught and lived in China, Japan, Korea and Taiwan. She'll talk about foods she's enjoyed and provide tips on what to expect when visiting these countries.

This is the first episode of Foodies Take Flight, a series where Jess talks with world travelers, expats and citizens of countries outside of the United States about their global food experiences. Whether you have wanderlust and want to get inspiration for your next trip, or a homebody who just wants a mental vacation, Foodies Take Flight will take you up and away.

Kim
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Affiliate Disclosure

Nothing like a quick, healthy week day meal to gently ease you into a relaxing evening.  This recipe was generously provided by Travis, The Nomad Cook, who knows a thing or two about creating satisfying, memorable meals.  Just keep the marinating time in mind and you'll be good to go on this tasty recipe that you can infuse numerous ways!

Here are the links for this episode:

• Friends of the Podcast page
• Travis Petersen, Nomad Cook episode
• Find Travis online and on Instagram @the_nomadcook
• Sake & Mirin Substitutes
• Beef & Broccoli recipe

That's it for this week friends.  Please email me any questions, comments, pictures of your creations or anything else, I love hearing from listeners!  Direct messages to bitemepodcast@fastmail.com or leave me a voice message.

You can also support the show by subscribing, sharing episodes, leaving a review or buying me a cookie!  Whatever way you choose, I'm grateful that you're listening.

Stay high,

Marge

Bite Me listeners in the contiguous 48 receive 15% off their order at lorannoils.com.  Use code BITEME15 at checkout. For listeners outside the 48, email customercare@lorannoils.com for a list of distributors and retailers near you. 

Visit the website for full show notes, free dosing calculator, recipes and more.

I'm learning how to cook with my new wok.  This is actually really fun, and there are so many different things you can do with a wok.  We cover some of the different types of woks you might encounter while choosing one for yourself, similarities and differences between woks and cast iron pans, the seasoning process, different cooking methods, and of course some fun facts along the way.  

We hope you brought your appetite, because this episode might make you hungry! From invented imaginary breakfast concoctions to a soup taste-test -- we eat our way through our 10K days! Read more about our days in Morpeth, England and Orlando, Florida HERE!


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Join us for a conversation with Kim and Vanessa Pham, sisters and co-founders of Omsom, a new brand of Asian pantry staples. As first-generation Vietnamese-Americans and the daughters of refugees, Vanessa and Kim are reclaiming the cultural integrity of Asian cuisines too often diluted on grocery shelves in the ‘ethnic’ aisles and increasingly inaccessible in everyday life. The New York-based Pham sisters have tapped the talents of estimable, iconic chefs to exclusively collaborate on each starters’ formulations and recipes; beginning with a Southeast Asian line of three dishes from Vietnam, Thailand, and The Philippines. 

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Hear how Kevin and his wife Carmen use the cooking method of Sous Vide to put a twist on some traditional Asian and other dishes with their new YouTube channel! We discuss their backgrounds, how they met, their love of food and cooking, and what led them to start their channel using the sous vide cooking method. Check out their YouTube channel HERE! and also their Facebook Page HERE

Get all your favorite groceries delivered to your home in around an hour! Save money and time! Check out InstaCart HERE and get FREE deliver on your 1st order of $35 or more!  

Check out the Inkbird 1000 Watt WIFI enabled sous vide circulator! I have been using one for over 3 months and they work great! Right now you can get 20% off for a cost of only $63 by using the Discount Code X5T542GD at checkout! 

A conversation with Mukta Das.

Following her studies of both Chinese and Indian history at SOAS, Mukta Das’s research interests have continued to exist at this intersection of South and East Asian cuisine and culture. Mukta has been following a group of South Asians who have adopted Cantonese cities and culinary identities– and we’re here to talk about the complexities of “heritage making” as an outsider, in a country whose identity is now split.

Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala.

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For our last episode of the season, we’re talking to Chefs Jenny Dorsey of Studio ATAO and Helen Nguyen of Saigon Social in the second segment of a continued series on Women in Asian food. Most of the questions have been sourced from The Cosmos - a fast-growing community for Asian women creators, entrepreneurs, freelancers, and artists to flourish and thrive. We’ll be covering topics such as career changing into food, appropriation vs. appreciation of a cuisine, navigating the industry as a woman of color, mental health, and more.

Image courtesy of Saigon Social.

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For today’s conversation, we actually won’t be talking about a specific Asian dish or cuisine, but we’re happy to have our first Asian food collective on the show. Chefs Chris Cheung of East Wind Snack Shop, Doron Wong of Northern Tiger, and Jonathan Wu formerly of Fung Tu, are members of the Asian Food Mafia -- a collective of culinary professionals who support the education and growth of Asian food. Learn about the group, what they've been up to, and what they're taking on next.

You're listening to the last episode of the season! And that coincides with a conversation about one of our favorite foods of all time - the famous xiao long bao (XLB), aka soup dumplings. We're chatting with Sean Tang, managing partner for Pinch Chinese, which recently got named the best soup dumpling in New York Magazine’s roundup of best new things to eat in NYC.

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