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

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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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⁠⁠@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.

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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⁠⁠@hungryimmigrant⁠