As regional Asian cuisines achieve more mainstream popularity in the US, many restaurant owners are still faced with outdated attitudes, including the unfair assumption that certain kinds of food should have a low price point. More recently, anti-Asian sentiment intensified in the wake of COVID-19 and subjected Asian-owned restaurants to further stigmatization. However, here in LA, as the city continues to dip its toe into more tasting menu-type dining experiences, a new wave of talented Asian-American chefs are challenging racial biases and dated assumptions about their ancestral cuisines.
Unlike their immigrant parents, many of whom entered the restaurant business simply to make a living, this generation of chefs is following their passions and utilizing the resources their families didn’t have to create more ambitious concepts.
“I’d imagine most parents didn’t want the harsh restaurant life for their children and that’s why they pushed us to other professional fields,” says Andy