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As an earlier generation of Asian restaurateurs in Atlanta retires, their children are stepping into the kitchen—and remaking the menu
Already making their way in the business as an earlier wave of Asian American restaurateurs retires, many young AAPI chefs have been further emboldened by the pandemic and the spa killings to embrace their identity and culinary traditions, inserting their own family narratives into a scene that—for their parents’ generation, at least—had been largely arranged around the preferences of white diners.
17 AAPI chefs teamed up for a fundraiser for families of the victims of the Atlanta spa shootings. It sold out in hours.
On March 16, the evening a man shot and killed eight people—six of them Asian women—at three different metro Atlanta spas, Thip Athakhanh, owner of Laotian restaurant Snackboxe Bistro, and Mia Orino, of Filipino pop-up Kamayan ATL, were at dinner. “We came home, saw the news, and were shocked about what happened. We knew we had to do something,” says Athakhanh.
Hunt for Easter eggs at Callanwolde, jam out at SweetWater 420 Fest, and try "munchies" from Korean Fusion chef Seung Hee Lee.
Chef, cookbook author, and epidemiologist Seung Hee Lee loves to experiment at her Korean Fusion pop-up dinners. “Pop-ups are always unexpected, and I love the adrenaline rush,” she says.