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Sahar Shomali grew up eating barbari bread in Tehran almost every day. She would often grab a loaf on the way home from school, but more often than not, it barely made it home in one piece, with pieces torn off along the way. Many of her childhood memories are tied to barbari and the incredible diversity of breads and baked goods found throughout Iran. After moving to Los Angeles, Sahar struggled to find the same barbari that brought those memories back. After culinary school and years working i

Liwei Liao has been fishing his entire life, from Taiwan to the Long Island Sound and all over the world. When you catch that much fish, you're always thinking about the best way to preserve it for later. Fresh fish can obviously be great, but Liao dreamed of finding a better way. It wasn't until 2015, with the advent of highly accurate digital refrigeration, that he was able to start dry-aging fish with The Joint Seafood. Liao thinks "dry-aging" is actually a terrible term for the process. It m

Darwin Wai’s frozen dessert journey began during COVID, when he tried to recreate the coconut ice cream flavors of his childhood in Bangkok. He bought a cheap ice cream churner, poured in the ingredients, and was dismayed to find that it wasn’t very good. But that first attempt sparked a journey that hasn’t stopped since. Drawing on his childhood memories and his background in molecular biology, Darwin continued refining his “Thai gelato,” eventually becoming confident enough to launch @MoomMaam

LA Mexican community! WHERE ELSE? WHAT ARE YOU EATING??? Let us know so we can go film a video with them! 1️⃣ Monte Alban Restaurant 📍 11929 Santa Monica Blvd, Los Angeles, CA 90025 🍴 Recommended Dish: Mole Negro 2️⃣ Tlayuda Restaurant 📍 5450 Santa Monica Blvd, Los Angeles, CA 90029 🍴 Recommended Dish: Tlayuda con Chorizo y Asada 3️⃣ Mariscos Linda Catering #4 Highland Park 📍 5111 York Blvd, Los Angeles, CA 90042 🍴 Recommended Dish: Tacos Dorados de Camarón / Aguachiles 4️⃣ El Sazon Oaxaqueño 📍

Kiyoshi Nagae has spent decades working with chicken. He started working at izakaya and yakitori restaurants at just 16, spending the next 10 years learning the craft before opening his own restaurant in Shimokitazawa. From there, he went on to open nine more restaurants throughout Tokyo with his business partners. Business was going well until the pandemic hit. Suddenly, Kiyoshi was faced with more than $100,000 in monthly bills and no customers to make up the difference. He was forced to close

Prescilla Tolentino opened her first @Gemmae Bake Shop in Cavite, Philippines, in 1979, and it quickly became a popular bakery, eventually allowing her to open 13 shops across the Philippines. Despite the success she found, she wanted a better life for her children, so she sold 10 of the 13 shops and moved to Long Beach, where she opened Gemmae in 1993. It was a major restart, but luckily, the growing and loyal Filipino community supported her from the very beginning. Ten years ago, Catherine To

When Chao Krung opened in 1969, it mainly attracted Thais living in the Los Angeles area, since many non-Thai Angelenos were still unfamiliar with the food. Chao Krung means “city people,” or more commonly, “people of Bangkok.” The restaurant was successful enough to eventually open a second location in Central LA, where they catered to a much broader audience like the workers from the CBS studios across the street. One of their biggest draws was a $4.99 chicken and fried rice special that kept

LA Persian community! WHERE ELSE? WHAT ARE YOU EATING?? Let us know so we can go film a video with them! 1️⃣ Sabzee Market 📍 17461 Ventura Blvd, Encino, CA 91316 🍴 Recommended Dish: Fesenjan 2️⃣ Nersses Vanak Restaurant 📍 6524 San Fernando Rd, Glendale, CA 91201 🍴 Recommended Dish: Soltani 3️⃣ Raffi's Place 📍 211 E Broadway, Glendale, CA 91205 🍴 Recommended Dish: Zereshk Polo 4️⃣ Voodoo Vin 📍 713 N Virgil Ave, Los Angeles, CA 90029 🍴 Recommended Dish: Macaroni 5️⃣ Azizam 📍 2943 W Sunset Blvd, Lo

In 1995, Zenashe and Weynitu Bayou took over @Ranch Side Cafe, a modest restaurant serving quick, filling Mexican and Cuban meals to many people who worked in Sylmar’s thriving equestrian industry. It wasn’t until 15 years later that their late mother suggested they bring their native Ethiopian food to the menu. Unsure how customers would react, they started by offering free samples to let people try the food. To their surprise, many of their customers loved it and started coming back just to or

At @Phnom Penh Noodle Shack, Moulino Tan and his siblings grew up witnessing both the resilience of their community and the lasting impact of the Khmer Rouge. Their parents, Bun Heu and Maly B. Tan, fled Cambodia and eventually settled in Long Beach, carrying with them memories of life before the genocide and the flavors of their childhood. In 1985, they purchased a small five-table restaurant on Cherry Avenue and began shaping the menu around the food they knew. The restaurant originally opened