The Hungry Immigrant

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