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:

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Embassy of Malaysia in Helsinki

World Trade Center Helsinki,

Aleksanterinkatu 17, 00100 Helsinki, Finland

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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

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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: belacan, cencaluk, ikam perkasam, tempoyak and more

16:50 - Malaysian food and Malaysians abroad

21:37 - The origins and influences on food: Rendang

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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

FOLLOW MIMI

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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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We dive deeper with Ming Ho, Senior GM at Le Cordon Bleu Malaysia, on her "Never Fusion" philosophy and the importance of authenticity in dining. They explore the future of food, staying true to culinary roots, and how Le Cordon Bleu respects the pride of Asian cuisine globally. Don't miss this thought-provoking chat on culture, identity, and flavor!

Timestamps:

01:27 - Ming’s introduction to Chinese cuisine

08:36 - The Cantonese soup from home; ‘The Period Soup’

11:42 - The superpower of Chinese herbs: Are you a ‘hot’ person?

14:44 - Postpartum meals: Wong Zhao Kai (Chinese Yellow Wine Chicken)

17:16 - The daily meal stemming from a multicultural marriage

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This time we welcome Ms.Ming Ho, Senior General Manager at Le Cordon Bleu Malaysia. We explore Ming's introduction to Chinese cuisine, discussing traditional comfort foods like Cantonese soups and the intriguing "Period Soup." The conversation also delves into the superpowers of Chinese herbs, the dynamics of cross-cultural marriage, and the balance between authenticity and fusion in culinary practices. Join us for a rich discussion on heritage, tradition, and the evolving food landscape.

Timestamps:

01:27 - Ming’s introduction to Chinese cuisine

08:36 - The Cantonese soup from home; ‘The Period Soup’

11:42 - The superpower of Chinese herbs: Are you a ‘hot’ person?

14:44 - Postpartum meals: Wong Zhao Kai (Chinese Yellow Wine Chicken)

17:16 - The daily meal stemming from a multicultural marriage

Follow Le Cordon Bleu Malaysia

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