Austin Gourmets by LASA Ezine

AUSTIN ezine spring 2022

Table

CONTENTS LETTER FROM THE EDITORS

HIVE, DUCK, DREAM!

WHAT FOOD FITS YOU?

THE RISE AND FALL OF FOOD TRUCKS

FOOD TRUCK FACTS

AUSTIN’S AUTHENTICISTS

EXTRAS

AUSTIN’S ASIAN CULINARY SCENE

ASIAN-AMERICAN RECIPES

FAMILY OWNED BUSINESSES 28

10 6

LETTER the

Dear reader,

edito from

Austin Gourmets was created for those who appreciate artistry and who are looking for new stars to a young Austin culture. We wish to inspire you to seek out new culinary experiences and to help you realize just how many unique and encouraging stories there are around town. This magazine was made in hopes of showcasing what authentic and creative businesses look like. Hopefully you will enjoy these eats and as much as we have enjoyed researching and writing about them! From the bottom of our hearts, please have a feast reading our magazine.

Sincerely,

austin gourmets | 6

ors

Back row: Caleb Mangum, Natalie Choi. Second row: Mayumi Cardenas, Chloe Bao. Front row: Guha Ekambaram

MEET the

Chloe Bao

team

Chloe Bao is a freshman at LASA High School. She spends a lot of her time playing video games, and playing the violin. In terms of culinary, she loves to occasionally bake and has experience in decorating cakes. Some sweets Chloe has made include macarons, cakes, breads, and meringues!

Mayumi Cardenas

Mayumi Cardenas attends LASA as a freshman. Her hobbies span from roller skating to scuba diving to playing three instruments, but her favorite pastime by far is sleeping. Her parents are Filipino immigrants who both enjoy cooking, and when she isn’t busy with other tasks, she spends her time at home learning recipes from them.

Natalie Choi

Natalie, or natnatchoi the boi kid lacroi, as she is sometimes called, is a freshman at the one and only workaholic pit of despair - LASA High School. In her free time she loves to read, draw, and spend valuable time dreaming up hypotheticals that would never realistically occur in her life. Natalie’s favorite thing perhaps ever is lying under the stars while pondering which planet she will conquer next. She also likes fluffy clouds. austin gourmets | 8

m Guha Ekambaram

Guha Ekambaram attends LASA as a freshman. He likes to play video games and the piano. His favorite hobby is building and flying model airplanes. Guha loves food trucks and commonly goes to food truck parks to indulge in the cuisine.

Caleb Mangum

Caleb Mangum is a freshman at LASA Highschool. He enjoys spending his free time biking, playing video games, and hiking. Caleb has been making food with both of his parents since he was very young and tries to cook more any chance that he can get.

Inside a Japanese bakery, pastries and breads lie on racks. People are behind the glass window shopping. Photo by InfoMofo, courtesy of World Press

Hive, Duck, Dream! By Chloe Bao

“Food is at the core of everything.” says Paul Hollywood, celebrity chef. In the cafe and baking industry, this can mean different things to these people. Whether it’s their source of income, joy, or both, the workplaces of bakeries and cafes have shown to be incredibly diverse. As the smells of goods through the air, chefs and bakers work hard in the kitchen. Austin holds a lot of local bakeries and cafes with workers of unique experience. When most people walk into a restaurant, they don’t usually think about the person behind the counter or the kitchen doors. Shelly Weiser, owner of The Hive reveals the true meaning and goals behind opening the sweet cafe and proves that there can be much more to a store than just serving good food to others. This isn’t limited to just The Hive though. Simon Perez, a worker at the Sour Duck Market, and Susan Colby, baker and owner of Austin Dream Cakes, have shown different perspectives and layers to this. These restaurants can be found in Austin and only in Austin, being distinctive in the fact they are local. The Hive is a comfy, cozy place with a.

In contrast, the Sour Duck Market is more oriented for adults, being a cafe that expands into a dining area with a bar. Lastly, Austin Dream Cakes is a small business that sells creative, custom made cakes from the owner’s house herself! All these people have started somewhere, and the reason behind their job have meaning behind it. Simon Perez, worker at The Sour Duck Cafe, said “The service industry was the one spot where I could start off with a livable wage and living.” After graduating from college, working at a cafe was best suited for his needs. On the contrary, Shelly Weiser, owner of The Hive, stated that her cafe was originally made for child care. “Cafe business grew and COVID so we had to stop doing the childcare. And we ended up growing our kitchen instead of the childcare,” Weiser said. She has two kids. Sarah Colby, owner of Austin Dream Cakes, said she stumbled across her hidden talent due to a combination of her baking and art skills. She had to first make a cake

THE PERSPECTIVES OF CAKE AND BAKERY PROFESSIONALS

for a baby shower, and the passion slowly sprouted from there. “So I thought, well, I like baking and, you know, I can do art,” Colby said. “Maybe I could put it on a cake and make something look good.” The first cake Colby made was a baby bib, which gained popularity with her friends and coworkers. Soon, her small business was made. All three of these wonderful people work in different areas: Weiser works all around the store as the owner. Perez works specifically with drinks, near the bar area and in a more adult environment. Lastly, Colby works at the kitchen right in her house, rather than in a store. The dynamic of each place affects the experiences of each person as well. Perez said, “You just kind of work a lot at nights and weekends.” He said that doing so occasionally takes out on going out with friends or doing family things on the weekends. He recalls an interesting and questionable story. He once had to work a naked party, and described

austin gourmets | 11

it as “very weird”, and that he had “never worked experience like that before”. It was all legal, though. Specific details were not shared about that night, but it seemed like quite the anecdote. Shelly Weiser had somewhat a similar experience to Simon Perez. Though owning any business is hard, Weiser has to do that while having a whole family at the same time. She said, “It’s hard to juggle a family and be here, but you know, they come with us sometimes too.” Like Perez, she often works many hours that can take out on doing family things as well. Though Sarah Colby works from home and therefore cannot relate to a lot of in person work with customers, she has some unique experiences of her own. Making custom cakes has created many memorable moments throughout her career.

A birthday cake covered with colorful gummy bears seems to be defying gravity. Sarah Colby is the baker of this aesthetic cake. Photo by Sarah Colby

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Behind The Hive reveals a nice backyard with greenery and decoration. Two gentlemen sit on wooden benches, drinking coffee. Photo by Chloe Bao.

Colby’s friend’s son was getting married and she was hired to make a cake. The funny part? He requested a cake that looks exactly like his dog! Realistic cakes have been popular, but Colby found this order quite strange. “And I was like, why would he want to cut him up and eat him?” she said, laughing. Another cake story from Colby is one of the lessons she’s learned from baking cakes. Once, a customer asked her to make a German chocolate golf cake. It has a structure unlike most other cakes, and is really soft. Because she was still learning at the time, Colby didn’t think to put it in the fridge for longer. “Well, the

next day I woke up and half of it fell down.” she said sadly. Fortunately, it was remade successfully. Next up, these individuals had present unique approaches to COVID 19 in 2020 in order to adapt and keep the businesses running. The Hive had an approach I had never seen before from other restaurants. “We turned it into a grocery market,” Weiser said. She said they had produce, toilet paper, and other things that people often couldn’t find during the beginning of the pandemic. It was turned into a temporary grocery store, which was crazy! She also said, “So we did pick-up and we created an online ordering system where they could order sweet potatoes, toilet paper, milk, and an espresso and then we would just bring it out to their car.”

“I always tell people, if you’re gonna do something, do something you love.” - Sarah Colby

Austin Dream Cakes was still in business, however Colby’s cake decorating summer camp for kids was slightly changed. It was canceled the first year of quarantine, and in the second year, they worked outside. “And, everything melted.” she said. The safety precautions to prevent COVID spreading was prioritized over the safety of the cakes, but she said everyone still had a great time. Many workers in the cafe and bakery industry always want their customers to leave satisfied and happy, but the way they go about it or to achieve it can depend on the person or specific store.

For example, Perez says that their food is made from scratch with locally sourced ingredients. He includes that this is what makes all their food really good, and that having it community based makes it even better. “At the restaurant that we work at, we try to make sure that people kind of forget what’s going on in their day and just hang out, forget about their troubles, and just have a good time in our space,” said Perez. The Sour Duck Market is described as “a place to celebrate the love of food and drink”, and Perez’s goal for his customers can be seen as heartwarming. Weiser aims for a feeling of

coziness, similar to one’s own home, in her cafe. “I just want everybody to relax and meet new friends and enjoy their coffee and snack,” she said. She also goes for a high goal of 100% satisfaction for every customer, so they can leave happy and have a great experience. Lastly, Colby says she just wants an all around good experience for her customers. She works for her cakes to be good in every aspect. She said, “I want my cake to taste good and look good. As well because a lot of times you go to places and the cake looks good, but it tastes horrible. Or it tastes good but looks horrible.” This also ties into how

On midday Friday, the colors of The Hive’s exterior shine in Austin. Customers eat indoors and enjoy cozy meals. Photo by Chloe Bao.

she takes her orders. Oftentimes, Colby will deny orders from people, because she knows the idea doesn’t inspire her enough to make it well. She said that “if I feel like they want to pay me money, then it has to look good. And if it’s something that’s not gonna look good, then I feel like they should go somewhere else.” Colby

describes herself as a “picky cake decorator”, but this is actually better and results in quality cakes only that she can enjoy making. Each person mentioned in this article is amazing in their own way, and continues to work in these areas. From the kid friendly Hive, to the fun and festive Duck Market, and

finally to the creative Austin Dream Cakes, all these businesses are worth checking out. Unfortunately, Austin Dream Cakes is not taking orders temporarily but may open up again. As for the Sour Duck Market and the Hive, their locations can be found in Austin and are open almost every day!

?WHAT ?FOOD ? FITS YOU? ? ? ? 1 2 ? ? ? 3? 4? ? ? ? ? ASF by Chloe Bao

Find out in our fun quiz what CAFE food item suits your personality, and where you can buy it in Austin!

What would you be most likely to do on your day off?

A. stay on electronics B. do fun/creative activities C. sleep D. hang out with friends/go to a party

Describe your social status:

A. Have very little to no friends B. In a friend group C. In a friend group with other friends D. Are in multiple friend groups/popular

A = 1 pt. C = 3 pts. B = 2 pts. D = 4 pts.

What category does your favorite color fit in?

A. Neutral Colors B. Warm Colors C. Cool Colors D. I LOVE ALL COLORS

What is your favorite season?

A. Spring B. Fall C. Winter D. Summer

Add up your points and check your score on the next page!

You’re a more conserved person, and you find entertainment in more unique and cool ways.

4-7 PTS

You’re very open minded and probably have a growth mindset. You’re also flexible with things.

8-10 PTS

Find sandwiches at The Hive or Nate’s Baked Goods & Coffee!

Find soups at Elizabeth Street Cafe or Bouldin Creek Cafe!

You’re a chill person who’s known to be friendly. You do have your chaotic moments, though!

You’re pretty outgoing and love socializing. Being stuck in the house is not your thing!

1-3 PTS Find coffee at The Hive, Nate’s Baked Goods & Coffee, or Mozart’s Coffee!

14-6 PTS Find cupcakes/cakes at HayleyCakes or Sugar Mama’s Bakeshop!

The Rise and Fall of Food Trucks In recent years, food truck have been declining at an alarming pace By Guha Ekambaram

For the last several years, we have seen more and more food trucks popping up around Austin. The rise of food trucks has brought the advance of new cuisine. The variety and diverse culture of Austin has brought even more to the table with more and more options to choose from. This wide variety caused many people to explore food trucks more and more slowly becoming a vital part of Austin’s culture. Have you ever wondered where the food truck started, and why we don’t see as many now as in the past? I started to dig into the history of the food truck and its slow demise. The American Food Truck can trace its humble beginnings to austin gourmets | 16

Rhode Island. where Walter Scott, a food truck vendor, parked his truck (a covered wagon) on a busy street and started selling sandwiches and coffee to the general public. This vendor, who started his business in 1872, is the first known food truck owner. He is credited with the invention of the food truck, or to sell premade items in a movable vehicle reducing the costs of a restaurant while being able to move with the demand. Word of this design soon spread to a young man named Thomas H. Buckley, who started his very own food truck franchise. Buckley grew his franchise to over 250 different wagons and sold them across the country (at that time). He even developed the slogan of “The Original Wagon King.” His franchise led many different entrepreneurs to partake in the food truck business and they too

In 2008, food trucks were introduced to the bustling California Economy and were an instant hit. The creative people of California combined Korean BBQ and Tacos making a fast easy and affordable meal for everyone to enjoy. During the Recession, the income of these trucks further increased as many famous and prestigious chefs transitioned into the food truck industry. The recession also further promoted this type of food, making it more successful than before. At this point, in 2011, food trucks were so successful that they held a spot in many popular magazines.

The progress of food trucks steadily increased over the next few years leading up to 2019 when COVID-19 took the world by storm. The owner of a local Austin food truck said, “Well of course affect negative business drop bars, open, open people get, you know it’s, it’s more, it’s easier. It’s an open environment. So that’s pretty good. Right now, you know, the restaurant. Yeah, because a lot of restaurants had closed, closed shops. So for us, it was hard, but not as hard as goes on business.” Many food trucks suffered the onslaught of COVID as customers came by less and the prices of food increased. Many food trucks had to take a temporary hiatus due to this and some ended up closing shop permanently. The man I interviewed was originally from Sicily, Italy, and told me about the many trials that they had to face to

keep their restaurant afloat.

thattake place. So that affected us. The March Madness and the games. Especially during that period, our sales dropped

Many food trucks strive to own a restaurant one day, and they value it as a token of accomplishment when they can own a franchise of many different trucks as well as restaurants. One of the people who achieved this accomplishment is Sharon with Tony’s Jamaican Food, a food truck that serves “soul food” made by authentic Jamaican chefs. Sharon said We can see a local Austin Food truck located at the domain This food truck sells many different types of food These tacos are a prime example of what caused the huge boom of food trucks in Austin.

But it never caused us to want to close down or anything that, or our normal customers original customers still supported us. Because, you know, there’s, as I said, there’s not another Jamaican cuisine, close to what Tony Jamaican food presents?” Due to her chain being the only one available that serves Jamaican food, many of their loyal customers kept coming back and keeping their business afloat. They, like many other food trucks, were affected by COVID but due to them owning a franchise instead of a singular food truck, they were able to cover all of their bases and their expenses.

Many different owners also faced similar challenges and managed to scrape their savings together to either wade through COVID or take it headon and shut down their truck. Due to many important events such as ACL or March Madness being stalled or canceled, the break that many owners needed just wasn’t there. Many people closed shop due to the many difficulties of maintaining a shop. On the other hand, I interviewed a man who instead of closing a food truck, started one during COVID - Phoenix. Phoenix’s truck serves Vietnamese food and goes by the name of Banh Minh. This truck was opened with

great difficulty and Phoenix said that you should have “happily six months or more is much more to say expense. If you hire someone make sure you have even more than that. If your menu every test your food child and of course played in your head imagination is one thing. You got to imagine how the layout of your truck or your food or your restaurant and your kitchen. How’s the space-wise? How many people got to be in there and you got to imagine how to move. It’s all about efficiency. Yeah. Efficiency. You got it brings you down a lot on the first run you have to efficiency going cleaning your hair you all care that says I’m thrilled he’s on the thing he’s on the fryer the less moving you make quicker the food can be out.” Phoenix had an employee quit and he and his main chef had to pick up the pace eventually starting their truck 2 months behind the normal planned schedule. Phoenix gives his advice to anyone planning on opening a food truck, and emperors them to take care of expenses and everything else beforehand, then continue to plan out employees and everything else. Through the ages of the food truck, most Americans have tried the food truck and we can see the rise of the food truck and currently the demise of the food truck. Many people pray for food trucks to rise again, but most critics believe that this will never happen. Austin still wants to retain part of its cultural heritage and will most likely keep its food trucks.

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“There are so many people who eat only at food trucks and cannot get enough. Food trucks always make a great place to eat. Eating at a food truck never hurts. Food trucks promise good taste and great freshness.”

Food Tru

Popularity on the rise

Getting a food truck up and running r er, with their rising populatity among as well offering inventiwve food opti ents an unusual and inviting

1 in 5

Only people has never seen a food truck before.

Location is Key

! 61% of customers found

food trucks by driving past them(another Location fact)

3/4 customers who go to a food truck park or an area with multiple food trucks make combined purchases from two or more trucks

Building Permit Monthly Rent

Total

$200k $ $5,000 $ $10,000

$215,000

The Realities of Runn

Obtaining a truck, insurance, employees, savings present very unique challenges w Choosing a theme, planning a menu, and the beginning. According to the chefs at b Smokin Banhmi, potential owners must h ready before you start a truck. A solid bus are a must for any sucessful truck.

uck Facts

Target Audience

requires a lot of planning. Howevg millennials and other generations, ions, operating a food truck pres-

43% of food truck spending

each month is made by 25- to 44-year-olds, with an additional

20% coming from those under the age of 25.

$60k $110 $360

Truck Permit Monthly Gas

$60,470

Total

Convenient Cuisine

ning a Food Truck

a licensing permit, and backup when starting a food truck business. finding an ideal location are only both Tony’s Jamaican Food and have at least 8-12 months of money siness plan and marketing strategy

Food trucks present customers a quick way to sample a variety of cusines.

Kapatad is a Filipino-Chinese kitchen and cafe founded in 2020. The business closes in the late afternoon in order to set the tables once more and to prepare for customers who dine in the evening. Photo by Mayumi Cardenas.

AUSTIN’S uthenticists A look into the minds behind the city’s thriving businesses by Mayumi Cardenas

Austin, our vibrant city, has lots of new places popping up that remix and fuse old concepts to appeal to the current taste palate of a growing population. The rich flavor of fusion food can become overwhelming, not to mention the stressful experiences that come with dining in dense places where parking lots are small and overcrowded. Sometimes, the only cure to an intense craving is the simple taste of a familiar, nostalgic, home-cooked meal. Luckily, there are few charming places that offer exactly that. Every so often, tucked away in a shopping village, there will be a humble spot run by families and friends instead of faceless franchises. A Filipino-Chinese kitchen, a Japanese convenience store, and a local chain of taco drive-thrus are three places that boast freshly cooked, cultural dishes for curious foodies and ethnic communities to devour. These businesses are Austin’s

BEST-KEPT

secrets. austin gourmets | 23

“ ” J Are we going to make it?

asper Franquelli wasn’t sure that a restaurant would be able to gain traction if it opened in 2020.

“To open a business in the middle of the pandemic was a really big gamble on our part,” he admitted. “But aside from the fear, we were also excited.” When it came to food, he was confident with their cooking. He knew that once people got a taste, they would adore it.

The surreal dream to open a restaurant had always lingered in the heart of this Filipino family. Through lucky offers and risky gambles, two brothers-in-law and their families opened Kapatad, the first Filipino-Chinese restaurant in Austin. The recipes used at Kapatad are truly authentic. They originate from the heart of Filipino cuisine-- Pampanga, a northern region in the Philippines which holds the title austin gourmets | 24

of “food capitol of the nation”.

chargrilled barbeque.

A recurring fiesta honoring the birthday of the barrio’s patron saint attracts people from Manila and all over to indulge in the festivities, and of course, the food. What exactly is served at a fiesta?

Chef Franco learned how to cook from his mother at a young age along with his many siblings. As he aged, he improved the dishes by tweaking the recipes slightly. After realizing how passionate he was about his art, Franco pursued a culinary career in the Philippines by becoming a maritime chef.

kapatad: noun sibling (Kapampangan dialect) “Actually,” said Rene Franco, the head chef of Kapatad, “It’s the same as what we’re serving right now!” The restaurant has a generous array of dishes served during special occasions. One of their popular dishes is sisig, which is sizzling minced pork seasoned with onions, pepper, and calamansi (a sweet lime and orange hybrid fruit native to the Philippines). Other favorites include karekare, a savory peanut sauce stew, and inihaw,

Kapatad is a young restaurant of two years, so the employees had to transition from their old jobs. Chef Franco said that being self-employed is much harder, because he now works for sixteen hours instead of his past eight hours. Franquelli added that the work was more rewarding because he can use his talents and skills more directly. “When you work for a company, you contribute your skills to build their business, but here we contribute our talents and skills for our own family,” he said. There are pros and cons. Working in a

goes into the Kapatad menu is immense. Staff members are passionate about cooking orders to perfection. Chef Franco knows that Kapatad is not a fine dining restaurant. “But,” Franquelli said, “we want to provide that experience and show that Filipino hospitality that’s really well known. That’s the kind of service we try to have.” The goal of the restaurant is to not only serve food, but to create a mellow scene where customers can feel comfortable. “When they’re eating, it’s just like they’re eating at home.”

company, all that’s required is the completion of a designated task. At Kapatad, Franco and Franquelli have to worry about everything! Luckily, through their extended families which they employ, the two are able to sustain Kapatad. The quality and attention that

But for immigrant families who left home in the 60s, there were zero options to shop for ethnic ingredients. Shigeko Burnie had just arrived from Okinawa, Japan and experienced massive culture shock. There were no sources for her beloved Japanese ingredients! She took it upon herself to import the supplies and even took requests from other immigrants who longed for a taste of their own

homes. Once she received enough orders, she opened up a storefront in her garage. However, the business outgrew the spot in a matter of months, and Bernie moved to a real retail location. In 1967, Asahi Imports, a convenience store, was born as Shigeko’s Imports! Ownership of Asahi Imports was passed on to Tetsutaro and Mieko Matsumae, Burnie’s son-in-law and daughter. The two emigrated from Tokyo and focused exclusively on importing Japanese items. Meanwhile, Austin’s popularity flourished as more people came and the demand for jobs grew. Sally Matsumae, the granddaughter of Shigeko Burnie, has since taken up the business following in her parents’ footsteps. She spent her childhood assisting her parents while they worked late hours to uphold the business, which formed her fervid work ethic. Matsumae and her siblings were often asked to help out. “It was just normal,” she said. “I never questioned having to push hard for the good of the store, which in turn was for the good of the family.” It didn’t hurt that she was constantly

Kapatad serves traditional Filipino dishes that can also be found not only at fiestas in Pampanga, but throughout household kitchens. On the left is karekare with white rice. In the center is a sizzling serving of pork inihaw. Crispy fried pork is on the top right, and spiced beef stew called caldereta is below. Be sure to try the bubble tea there, Photo by Mayumi Cardenas.

spoiled with the bright aisles of products. “I was literally a kid in a candy store nearly every day. The colorful packaging and poppy art on labels always piqued my interest!” Today, Asahi Imports continues to sell Japanese products that cannot be found elsewhere, but something new is also attracting many customers. The Onigiri Corner is Matsumae’s personal addition

to the business. “I’m really inspired by home cooking that’s generally so simple but so comforting and unbelievably delicious,” she said. Onigiri is a food made from a white rice ball, often with filling inside, wrapped in seaweed. Common fillings include salmon, bonito flakes, tuna mayo, shrimp tempura, and karaage chicken. The onigiri menu at Asahi Imports

is extensive and ensures that each customer can find a flavor they enjoy. Much of the menu is simply born out of Matsumae’s own cravings for food that’s not commonly available. Just like her grandmother, she takes it upon herself to find what she wants if nobody else can do so. As the city changes and COVID-19 cases decline, more and more small businesses are opening their doors up once

“I want to continue to be the best place for Japanese goods and continue to be around for future generations.” -Sally Matsumae austin gourmets | 26

many y deep too!

more to customers who seek unique culinary experiences or perhaps are revisiting flavors from the past. The labors of these business owners are bearing a new fruit that hasn’t been seen in over two years. Along with dedicated efforts to strive for perfection, the boldness to leave home and start in an unfamiliar setting is a characteristic that is often found in immigrants. It is inspiring that these people can defy all odds and create spaces for themselves, and Austinites are extremely lucky to live in a melting pot of so many diverse cultures.

The newly opened location of Asahi Imports is on South Lamar. The storefront features a rice ball model whom the staff members have named “Onigiri-kun”. Photo by Mayumi Cardenas.

Popular FAV PREFERENCES Results were taken from a survey completed by 42 individuals.

TRADITIONAL or FUSION? 27% Fusion 73% Traditional

DINE-IN or TAKE OUT?

Milano Cafe

4601 Southwest Pkwy, Austin, T

This charming eatery was founded in 2 couple. They wanted others to try the still in the heart of Texas. The cafe feat for sale, adding to its ambience. Thoug the unique environment keeps the bus

Phoebe’s Diner

45% Takeout

533 W Oltorf St, Austin, TX 7870

55% Dine-in

Phoebe’s Diner is a brunch diner that w brunch meals were beginning to pop u common. Spending early mornings Ph brunch foods, but each dish is sure to

WHICH UTENSILS? 45% Spoon + fork 27% Fork + knife 15% Hands 13% Chopsticks

Koriente Tea H

621 E 7th Street, Austin, TX, 787

Sitting in downtown Austin, Koriente i tired of feeding pricey meals filled wit sugar, and oil content and vegan frien of fresh japchae, or they can go for As of Barbados plants and all sorts of nat

VORITE amily-owned

BUSINESSES TOWN

TX 78735

2009 by an Italian true Italian taste while tures original paintings gh Milano Cafe has aged, siness going strong.

was founded in 2017. Restaurants that served up all around Austin, becoming more and more hoebe’s serves traditional American breakfast and come with a delicious and creative twist.

House

701

is an Asian restaurant and tea house founded by a mother who was th MSG to her children. The menu boasts dishes with minimized salt, ndly options, too. Customers are free to order traditional foods, like a bowl sian fusion dishes. Next to Koriente is also a lovely garden filled with Pride tive Texas greenery.

by Mayumi Cardenas

AUSTIN’S

ASIAN

CULINARY SCENE

THE RISE OF ASIAN FOOD IN THE LIVE MUSIC CAPITOL BY:

NATALIE CHOI

As fragrant and savory fumes rise from the giant broth pots, the chefs are at work, creating delicious bowls of ramen for the hungry customers in the restaurant. This is a normal day in the life of a Ramen Tatsu-Ya worker. Ramen Tatsu-Ya is one of the most popular ramen restaurants in Austin - and for good reason.

A ramen cat graphic skillfully pain Ramen Tatsu-Ya. Photo by brutha Commons.

Established in 2012, the restaurant has been stealing the hearts (and stomachs) of Austinites with their incredible food and hospitality. They are both literally and metaphorically changing the Austin scene. People who have been in Austin for more than 5 years know the city used to have really no Asian influence at all. It was just in the more recent years that businesses started popping up. Before, it was almost all Tex-Mex and BBQ. Delicious, but not very many choices.Now, Austin is quite the melting pot of cultures - especially Asian. In fact, a lot of America has become rather Asian-obsessed. More and more restaurants, grocers, and supermarkets have been popping up everywhere. Those who were once completely uninterested in the culture have become immersed in its richness and complexity. Restaurants like Ramen Tatsu-Ya, and others like Bao’d Up and OMG Squee have helped these people to be exposed to Asian culture here in Austin.

austin gourmets | 30

A steaming bowl of Miso To sprinked with sesame seeds an Photo by Daniel Y. Go on Creat

Ramen Tatsu-Ya is a very famous Austin restaurant, and one that many love. Tony Perez, the director of operations for Ramen Tatsu-Ya, loves so much about Ramen Tatsu-Ya and had a hard time choosing his favorite part of working for them. “Aw man there’s so much. First of all, it’s the people that I work with. They’re super cool. Everybody has their own style, their own interests. And then the food is incredible. And the people that come and eat with us. It’s always fun to take care of them. It’s like, ‘Welcome to our party!’ Let’s all have a good time,” Perez said. There are many people that would agree with this statement. If you’ve ever been to Ramen Tatsu-Ya, you would know that the experience is absolutely amazing. The look of the restaurant is so unique.

Chopsticks lay in their stand at Ramen Tatsu-Ya, waiting to swril chewy noodles. Photo by bruthanick on Creative Commons.

The vibe of the workers there is also what Perez likes to call “humble swagger”. It means they are not boastful, or overly competitive. Instead, they outshine other restaurants quietly, by the pure quality and taste of their food. Food is what really shines through in this gem of a restaurant. It’s very hard to beat a steaming bowl of chewy noodles and rich broth, with thick salty slices of chashu. The flavor explosion that happens in your mouth is truly like no other. How do they achieve this? The actual process is more difficult than most people know.

nted on the wall of anick on Creative

onkatso Ramen nd green onions. tive Commons.

“Like eating in someone’s cool bedroom and listening to rap music,” Perez said.

“It takes us two or three days to make the broth - just the broth. And we make it by scratch. So we get bones and then we break them with hammers. And we have these massive tubs, massive soup pots. You know, and then we have to handle all this. We have to peel all these eggs. You know, on a good day, at all the restaurants, we’ll sell about 2000 bowls. That’s half an egg per bowl. Right. That’s if no one orders extra eggs, half an egg per bowl. 2000 is 1000 eggs in one in one day,” Perez said. Perez thinks a lot of people don’t understand the time and effort that goes into just making one bowl of ramen. It’s enlightening for many to hear An intimidating demon painting makes up part of the decor in Ramen Tatsu-Ya. Photo by bruthanick on Creative Commons.

“The Chef and founder, Ting Lin, was originally from the Fujian province in southeast China. And he grew up enjoying many different kinds of Bao, as they are very popular in China. Eventually, Ting ended up with a family of his own in America, and wanted to baozi (bao) for his daughter. Then what started as a very small, intimate thing for his daughter became an idea to share his creations with friends and family. He loved the bao from his childhood so much that he felt he needed to, well, share it with as many people as he could. He developed his own menu, own ingredients, and then Bao’d Up was born,” said Zhao. Asians who have moved to America and missed their about the care and love that each ramen has - a big part of what sets Ramen Tatsu-Ya apart from other ramen shops, and charmed Austinites for all 10 years it’s been open. But why exactly did it thrive? Perez explains that the market was starved for Japanese food, as they really only had sushi places before. “There was nothing else. And I think it’s been great. I think it’s been beneficial for the Asian community and the community at large. I think a part of our job is to educate and to to guide the guests through the culture and the cuisine of Japan,” Perez said. “Leave everything. Leave all your worries and cares at the door. Come in. Have a bowl of ramen. Soothe your soul. Listen to some good music, and then have a good rest of your day.” As we know, there are so many more Asian restaurants here in Austin. Many are unique and innovative, such as Bao’d Up, the dumpling take-out store that is changing the perception of eating Bao. For those who do not know what a bao (or baozi) is, it is essentially a soft, thick white bun with filling. The filling can consist of many things, and although it is usually meat and vegetables, there are also sweet ones. Bao’d Up was opened by Ting Lin and Alex Wu in 2017. Danny Zhao, one of the chefs at Bao’d Up, gave a little bit of backstory on Ting.

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Fresh, hot, and ready-to-eat bao lay in theiir bamboo steamer. Photo by J. Samuel Burner on Creative Commons. food from back home can definitely relate to Zhao. It’s difficult for hot dogs to compare with tteokbokki. Bao’d Up is like a small taste of authentic and amazing Chinese food - but not only is the food very good, but also the system they have going. Bao’d Up implements a very modern ordering system, in which you input your name and order in a machine. After a few minutes a worker will bring out your order and call your name to let you know it’s ready, and then

pick it up. This is very different from most Chinese restaurants, which are family-style sit downs. Bao’d Up’s easy order and pickup system encourages guests to get an authentic taste of China in their houses. “I think what the founders were looking to do was show that Asian food doesn’t always have to be sit-down places where the food is served in huge dishes, and you share with the whole family. I mean c’mon? This is the 21-century. Anything can happen,” said Zhao.

“

Being able to dig into a steamy soft bao while sitting on the couch and watching a movie with family is an experience like no other. Bao’d Up is certainly one of the most convenient places to pick up good Chinese food that can easily be eaten at home.

love of pop-culture, cute food, and Asian-American experiences. She wanted to make super cute, delicious, gluten-free, Asian desserts that all your senses could feast on,” said Crane. I really do think Lim did a wonderful job of designing desserts that were a perfect combination of cute and tasty.

YOU WILL ALWAYS LEAVE WITH A FULL STOMACH AND A FULL HEART.”

“I like to see Bao’d Up as a sort of Asian fast food place. When Austinites are craving Asian food, but want it quick, we’re always here. It’s so satisfying, so delicious, and made with the finest ingredients. I think we’re sort of redefining what Asian food looks like. It’s not just one thing, you know?” Said Zhao. Perhaps in the future, more and more places like Bao’d Up will start opening in Austin, though it will be hard to beat the original place.

Ramen Tatsu-Ya and Bao’d Up are both places for a meal. But what about a sweet treat? The lovely gem OMG Squee sells delicious, aesthetic, and gluten free Asian American desserts. Sarah Lim and Michael DeAnda started OMG Squee as a small pop-up shop in 2016. A little while afterward it grew into a farmer’s market. They were able to open a building in November 2019. It was actually Sarah Lim’s idea, and pastry chef Jenna Crane says, “Sarah actually was diagnosed with an auto-immune disorder. So she couldn’t eat gluten, right? And she had a history of not really liking the desserts and treats she would have to have. So she taught herself how to bake. And she made her own foods that she would really enjoy. And once she could bake, she wanted a bakery that could combine her

It’s also just a very fun place. Colorful, beautiful, and inviting - and the Fab 5 have a lot to do with it. OMG Squee made an appearance on the show Queer Eye which has made it a very popular spot in the last few years. During COVID, the bakery was struggling quite a bit, but the Fab 5 helped to pull them out of the dark and bring new life to OMG Squee. It’s been quite the magnet for people looking for jobs.

“I saw this episode of this super cute mochi donut shop. I was like ‘wow’. And then when I found out it was in Austin, I was like, ‘NO WAY’. I loved the idea behind the bakery, and Austin had never had any culinary experience like OMG Squee. I have always loved Asian food, but there really wasn’t much of that in Austin. Especially dessert cafes. I knew I just had to work there, especially because I’ve already had baking experience in the past. I think people in Austin are becoming more and more interested in Asian culture. They want to shop as Asian grocery stores, eat at Asian restaurants, get Asian created supplies, and things like that. OMG Squee is not your typical bakery, and gives you a glimpse into Asian American desserts. People seem to really like our cafe, and I love seeing their faces when they see the mochi donuts or taiyaki ice cream. They are just a pleasure to see and eat - for everyone,” Crane said. Ramen Tatsu-Ya, Bao’d Up, and OMG Squee all bring so much to the table. They are unique, modern, and join people together through food. You will always leave with a full stomach, and a full heart.

ASIAN

American

RECIPES

By Natalie Choi

A collection of Asian recipes with an American twist! Every single one is artfully crafted and made from the heart. ingredients and prep are included, so you can make these dishes at home.

hen I was younger, I would always wonder why the other kids would stare at my food at lunch. “What IS that?” They would ask with wide and disgusted faces. I remember being shocked that they had no clue what bibimbap or tteok-bokki was. They never grew up going to H-mart and snacking on rice cakes or kimchi? That was such a big part of my childhood! I was self-conscious for the longest time about what I was eating around my friends and the people at my school. But now, years later, eveyone wants a bite. So what happened? Well, as anyone who has lived in Austin for more than 6 years knows, the city used to have almost no Asian influence. It was all Tex-Mex and Barbeque. Don’t get me wrong, both of these are absolutely delicious. But not a whole lot of diversity. Now there are Asian restaurants, supermarkets, and convienence stores, everywhere. More and more people have started to enjoy Asian culture and what it means, as they have been more accustumed to it. As an Asian-American, I was thrilled to see more and more of my culture appear in my hometown. I have always sort of felt torn between my Asian side and American side, but in the recent years I’ve been learning how to let them work in harmony. The following article is a collection of recipes that have both Asian and American components mixed together, similar to how I am a combination of both these groups too. Representing me, and Austin, I believe these recipes will be a perfect edition to anyone’s kitchen.

TOFU SCALLION DUMPLINGS Ingredients:

DOUGH: - 2 cups flour - 1/2 purple cabbage - 2/3 tsp salt - water FILLING: - 1 block 16 oz firm tofu - 1 bunch scallions - 3 tablespoons olive oil - 1/4 cup soaked cashews - 1/4 cup of cashew water - 1 1/2 tablespoons kosher salt - 1 tablespoon sugar - 1 tsp lemon zest

Directions:

Take cabbage and blend with water. Strain and save 3/4 cup of liquid. Pour flour and salt onto a workspace, and slowly incorporate the saved cabbage liquid. Knead the dough until it becomes uniform, then wrap in plastic wrap and let proof for 30 min. To make the filling, blend all filling ingredients until smooth. Place in piping bag/ziploc. To roll out the dough, dust a work surface with flour. Cut your dough into two pieces and store one of them. Take the other piece and cut in half, and roll each half into cylinders. Cut each cylinder into 5 pieces. Take each one of the pieces and dust with flour, and then roll into a 1/8 thick circle. Cover the pieces with plastic wrap once done. Once you have the wrappers, go to your filling bag and squeeze a dab of filling into each wrapper. Then, pleat-fold the wrappers. To steam-fry, grab a nonstick pan and add a generous dab of oil, place dumplings bottom down and fry on medium heat for 1-2 minutes. When the bottom has browned, add 1/4 cup water and place a lid on top, cover and steam for 5 minutes on medium heat. Take out and enjoy!

MISO GLAZED PORK AND MUSHROOM SKEWERS

Ingredients:

MEATBALLS: - 1 lb ground pork -1/2 head of medium napa cabbage -1 cup chopped shitaake mushrooms -1 bunch scallions -1 tablespoon + 1/2 tsp kosher salt, divided -1 teaspoon sesame oil -1 tablespoon minced fresh garlic - 2 teaspoons zested fresh ginger -1 tablespoon brown sugar MISO GLAZE - 1/4 cup olive oil -2 tablespoons white miso -2 tbs honey or maple syrup - 1 tbs rice vinegar - 1/2 tsp salt

Directions:

Mince cabbge, and throw it and 1/2 teaspoon of salt in a large mixing bowl. Incorporate salt throughout, and let cabbge sweat our water for 5-10 minutes. Chop scallions into 1-2 inch pieces and set aside. In a separate bowl, put in ground pork, shitake moushrooms, zested ginger and garlic, remaining salt, sugar, and sesame oil. After cabbage has sweat, squeeze out any eccess water, transfer it to the bowl with the rest of the filling mixture and mix it all together until homogenous and sticky. Set in fridge. In a small bowl, whisk together all miso glaze ingredients until smooth. To make the skewers, oil your hands and make meatballs from the mixture the size of a ping pong ball. Alternate meatball and scallion until you have 3-4 of each on your wooden skewer. Repeat until all the meat has been used up. To grill, cook over low-moderate heat for 10-15 minutes turning them 3-4 times. Every turn, brush marinade onto skewers.

CINNAMON TOAST CRUNCH BUTTER MOCHI

Ingredients:

WET INGREDIENTS: - 2 large eggs - 1 cup cereal soaked milk - 1/2 can of coconut milk - 1/4 cup unsalted butter, melted - 2 tsp maple syrup - 1 teaspoon vanilla extract DRY INGREDIENTS Cinnamon Toast Crunch 1/2 box Mochiko sweet rice flour 1 cup brown sugar 1/4 teaspoon kosher salt 1 tsp baking powder

Directions:

Soak 2 cups of milk with Cinnamon Toast Crunch for at least an hour. Strain milk until you get 1 cup liquid.Preheat oven to 350 degrees F, then oil a baking pan. In a mixing bowl whisk together eggs, soaked milk, cocnut milk, maple syrup, and vanilla extract until smooth. In a separate bowl, mix together rice flour, brown sugar, baking powder, and kosher salt. Slowly pour the dry ingredients into the wet, whisking until a smooth batter. Mix in melted butter into the batter until incorporates, then pour batter into oiled pan. Crush extra cinnamon toast crunch in a Ziploc bag, then sprinkle on top of batter. Place in the oven and bake for 1 hour until golden brown. You’ll know it’s done when you stick a chopstick in and it comes out clean. Wait for it to cool, then cut into slices and top with extra powdered sugat, flaky salt, and serve.

MAPO BEANS Ingredients:

- 1/4 cup vegetable oil, divided - 4 ounces ground pork - 1 tablespoon doubanjiang - 1 1/2 teaspoons finely ground dried Chinese chiles - 3 medium garlic cloves, minced - One 1-inch piece fresh ginger, peeled and finely grated - 4 scallions separated and cut into 1-inch pieces - 3/4 cup water - 2 cups cooked dry white beans with cooking liquid - 1 teaspoon Sichuan peppercorns, finely ground

Directions:

In a large saucepan, heat 1 tablespoon oil over medium heat until shimmering. Add ground pork, breaking and stirring until beginning to brown. Transfer to a plate ans set aside. Lower heat to medium, add 3 tablespoons oil, heat until shimmering. Add doubanjiang and cook, stir until aromatic, about 30 seconds. Add ground chiles and cook about 30 seconds. Transfer 2 tablespoons of the chile mixture to a bown and set aside. Add garlic, ginger and scallion and cook about 30 seconds. Stir in water, beans and their cooking liquid, and cooked meat, and bring to a simmer. Reduce heat and maintain a gentle simmer until mixture is thickened slightly and heated throughout, 3-5 minutes. Add scallion, and cook until just softened. Divide in bowls, sprinke with ground Sichuan peppercorns, and serve.

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Graphics by Natalie Choi