I Investigated if Asian Food is too "White-Washed" | Episode 3

Anne Marie Panoringan breaks down the current landscape of Asian Cuisine. Follow her: / brekkiefan
www.cultureoc.org/profile/ann...
Where we ate: www.yelp.com/biz/dolan-s-uygh...
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[@ratihcahyani9438]

I've been loving these interviews, great job! Also thank you for interviewing Anne Marie! I'm trying to read more culture/food longform articles next year

[@danijelacovo676]

love how you're capturing these different perspectives with the new series!

[@ems4884]

I find this entire conversation peculiar given how much variety I've seen in the different parts of the US I've lived in - both in a little Asia community near a big coastal city and in a city very far inland....
Where are we talking about, exactly?

[@elizabethr2303]

Happy Sunday. Love the video.

[@-amosc.presley-7192]

Happy Holidays and Many More 😋🍽😋🍽

[@peterdoe2617]

Hi Dzung, I'm german. Cooking at lot asian-ish. For your new cookbook, I think you should give it your own personal twist. With every recipe.
'cause that is, how even "classic" recipes are served, today. With today's ingredients.
If you want to: I have 2 recipes I really made my own. I just was inspired. But had to recreate them on my own. With good results. In both cases, the process of making 'em had no real blueprint. One is a jam, one is a goulash. On a 3rd one, I turned a dessert into a cake. You see: I'm pretty shameless.
Not a chef. Most times worked in the metal industry. But I've been cooking since I was a teen.