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.
Timestamps
0:00 - Intro
02:32 - Becoming youngest and first person of color President of the Port Commission; leading through COVID-19, anti-Asian hate, and imposter syndrome
05:48 - Entrepreneurial story: exporting eggs during a global shortage
10:29 - Breaking down tariffs & trade wars
15:58 - Growing up Korean American
19:19 - Hungry Questions
21:14 - Opening bubble tea shop “Social Tea” with family
25:28 - Sambal Survey
28:35 - The Hungry Journal
31:17 - Advice to young immigrants & children of immigrants on leadership and mentorship
About Sam Cho
Commissioner 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.
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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.
Timestamps
0:00 - Intro
01:13 - The power of Makciks (aunties)
3:48 - Stop apologizing for your food!
08:18 - If we lose our food, we lose our culture
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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.
Timestamps
0:00 - Intro
02:08 - Who is Kripal Amanna: Growing up in Bombay, Taj Hotels career, and the birth of Food Lovers TV
13:32 - Unforgettable bamboo-steamed idli in Halaguru; pre-dawn Hoskote biryani
19:42 - How did Food Lovers TV changed Kripal’s perception of food?
22:45 - The diversity in Indian food and why food is more than sustenance
30:32 - Regional flavors & seasonality; Fusion VS Tradition
42:14 - Mindful eating is the one step everyone can take today
44:05 - Sambal Survey
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https://www.instagram.com/kripalamanna/
https://www.youtube.com/foodloverstv
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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.
Timestamps
0:00 - Intro
01:56 - 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 Roll
09:43 - Inheriting her mother’s recipes & running her bake shop Pastribella
14:51 - When modesty and faith meets modern flavors; cooking and living abroad as a grounded Muslim
19:57 - No alcohol, no problem; enjoying food on your own discretion
26:08 - Views on fusion & authenticity
31:15 - Teaching her daughters adab, cooking, and the joys of Malaysian food
39:01 - Sambal Survey
FOLLOW DR. EZANI
https://www.instagram.com/ezanimonoto/
https://www.instagram.com/pastribellabakeshop/
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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.
Timestamps
0:00 - Intro
03:55 - Khánh Ly’s unexpected culinary journey from law and luxury watches to MasterChef France
07:09 - Growing up as Vietnamese in France
10:23 - What is Vietnamese food to Khánh Ly? Bánh cuốn as her comfort food
17:27 - Cultural nuances and representation of Asian food today
24:20 - Fusion vs. appropriation; elevating vs. valorizing Asian food
32:11 - Pricing, value, and the bias against Asian cuisine (Jungle Asian?)
38:19 - The burnout; shifting focus to content creation for Asians abroad
40:58 - Sambal Survey
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https://www.instagram.com/cheflymalaya/
https://www.youtube.com/@cheflymalaya/
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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.
Timestamps
0:00 - Intro
02:43 - What is Malai Ice Cream?
04:19 - How Pooja’s cultural roots shaped her food journey; why spices belong in ice cream
08:34 - 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 life
18:27 - Malai’s growth & The Malai Cookbook: Fried Ice Cream Pie
22:54 - Sambal Survey + Malai ice cream taste test
27:41 - The Hungry Journal: Pooja’s love for Gujarati food
30:49 - Malai as a reflection of Pooja’s identity & why ‘authentic’ is personal
32:57 - The flavor that almost didn’t make the menu: Rose with Cinnamon Roasted Almonds
34:29 - Hungry Questions
36:51 - What’s next for Malai: Malai Cookbook Tour (details below!)
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🎟️ 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, Philadelphia
Sweet Treats, Signing & Author Talk in conversation with Chef Jen Carroll
July 24, 7pm | Essex Market, New York City
Sweet Treats, Savory Bites from Dhamaka, Book Signing & Author Talk with Kristen Kish!
July 29, 7pm | Madison Street Books, Chicago
Sweet Treats, Signing & Author Talk in conversation with Molly Yeh
More info on: https://www.malai.co/cookbook-tour
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https://www.instagram.com/malai_icecream/
https://www.instagram.com/pooja_bavishi_/
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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.
Timestamps
0:00 - Intro
03:00 - “My favorite thing is to feed people Malaysian Food”: Rendang, broccoli, ikan bilis & sambal
07:31 - Auria’s family Rendang recipe; a perfect Malaysian plate
10:41 - Auria's Malaysian Kitchen: Sambal, Kaya & spice blends
13:00 - What is Sambal; Who is Auria — from Music to The Sambal Lady
22:14 - Sambal Survey; what is “Sambal Tumis”
26:15 - Auria’s Malaysian Kitchen: sambal, spice blends, & upcoming launches
29:55 - The Hungry Journal
31:18 - Educating Americans about Sambal
34:39 - Hot take: Malaysia needs to do more to support its cuisine abroad
39:30 - Auria’s practical tips to start a food business in the US
41:25 - Auria’s first big break
43:54 - The Legacy of Auria’s Malaysian Kitchen
46:11 - Hungry Questions
FOLLOW AURIA
https://www.instagram.com/thesamballady/
https://auriasmalaysiankitchen.com
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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.
Timestamps
0:00 - Intro
02:32 - Serene’s as a second-generation Korean American & her reluctance growing up to join the family restaurant business
05:06 - Cultural shame around Asian food in childhood: Yakult; the double-edged nature of Korean community dynamics
09:30 - Sambal Survey: Malaysian sambal tumis
12:33 - How Sorimmara adapted Mala for local & Korean-American palates
15:45 - The family businesses from delis to rice cakes to restaurants; childhood memories of holidays & Chuseok traditions
22:07 - 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 sauce
35:30 - Challenges of running a Korean restaurant in America; Asian food should be cheap?
41:16 - Vision for the future & advice for newcomers to Korean food
Follow Serene, Sorimmara, & Siroo & Juk:
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https://www.instagram.com/sorimmara_va/
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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.
Timestamps
0:00 - Intro
01:53 - Who is Jules Guiang? Urban Chick in Quezon City, growing up in Manila and family’s F&B business
05:45 - The Filipino Spaghetti and banana ketchup
08:56 - The Maginhawa Food Community (MFC)11:44 - Filipino dishes beyond adobo — from spicy Bicol Express to Pampanga’s Sisig
14:45 - How religious traditions influence Filipino food: eating fish and mungo during Lent; sticky rice cakes food stalls outside churches
21:23 - Representation of Filipino food abroad
26:37 - Filipino food: fusion vs authenticity; Filipino culture is Halo-Halo
29:53 - Sambal Survey
32:58 - Looking ahead: Urban Chick and Maginhawa food district
FOLLOW JULES
https://www.instagram.com/julesguiang/
https://www.instagram.com/maginhawa.fc/
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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.
Timestamps
0:00 - Intro
03:00 - Asian Hustle Network (AHN) & Asian Heritage Week (AHW): From Facebook group to worldwide celebration of Asian culture
11:10 - Bonnie’s personal background: growing up in Vietnam & raised by a tiger mom
13:56 - Bánh cuốn, cultural identity, and community connection
17:38 - Discussion on DEI challenges
21:31 - A Vietnamese living in Vietnam vs pride abroad: struggle of balancing modernity with preserving tradition
30:15 - What Bonnie would tell her younger self?
34:30 - Upcoming global AHW events in US, Canada, and Australia
39:52 - Hungry Questions
FOLLOW BONNIE, ASIAN HERITAGE WEEK & ASIAN HUSTLE NETWORK:
https://www.asianheritageweek.com/
https://www.asianhustlenetwork.com/
https://www.linkedin.com/in/trang-bonnie-nguyen-192061180/
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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
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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?
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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
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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/
Embassy of Malaysia in Helsinki
World Trade Center Helsinki,
Aleksanterinkatu 17, 00100 Helsinki, Finland
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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: bellman, 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
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https://www.instagram.com/mimiflyyy/
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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
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https://www.instagram.com/mimiflyyy/
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