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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⁠⁠@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.

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:

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.

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/

FOLLOW US

⁠⁠@abangbrian⁠⁠

⁠⁠@hungryimmigrant⁠