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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https://www.linkedin.com/in/samhcho

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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

FOLLOW CHEF WAN

https://www.instagram.com/chefwan1958_official/

De.Wan 1985 by Chef Wan⁠

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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

FOLLOW KRIPAL
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

FOLLOW KHÁNH-LY

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

FOLLOW POOJA & MALAI

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:

https://www.sorimmaraus.com/

https://www.instagram.com/sorimmara_usa/

https://www.instagram.com/sorimmara_va/

Follow Us:

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