Tag Archives: chicken wings

Show 678, May 9, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

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“Chef Michael Solomonov and Steven Cook, co-owners of CookNSolo Restaurants, have redefined Israeli cuisine in the U.S. and beyond. With five James Beard Awards, including Zahav’s “Outstanding Restaurant” accolade in 2019, they are celebrated for honoring Israel’s diverse culinary traditions through innovative flavors and vibrant settings. Their Philadelphia-based group includes beloved concepts like Dizengoff, Goldie, K’Far, and Laser Wolf, with recent expansions in New York and, now, Miami’s 1 Hotel South Beach with AVIV. Through their acclaimed cookbooks and the launch of Zahav Restaurant Recipe Hummus (Zahav Foods) at Whole Foods, they continue to share their signature approach to Israeli flavors with a nationwide audience.” Mike Solomonov takes a break from his busy kitchens to join us.

“The fourth annual Long Beach Cambodian Restaurant Week  returns May 17-24, 2026. The event is organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. May is Asian American Pacific Islander (AAPI) Heritage Month..  Long Beach Cambodian Restaurant Week is a medium to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. The eight- day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders. Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s.” Long Beach’s Shlap Muan (a founding restaurant of LB Cambodian Restaurant Week) is one of the participating establishments. “Shlap Muan (Khmer for chicken wings) is a love and hate child between proprietors Hawk Tea and his wife, Sophia. It started out as a sandwich shop, but more importantly as a way for Sophia and Hawk to get away from the corporate grind.” Locations in Long Beach and a newly debuted location in Monrovia. Also they serve every Sunday at Smorgasburg L.A. in Downtown Los Angeles. The Wing Man himself, Hawk Tea, joins us.

“Master Baker Chef Alex Peña preserves generations of Mexican Pan Dulce techniques in the groundbreaking cookbook, The Mexican Bakery. “Some of the best conversations of my life happened over the bakery bench,” says Master Baker Chef Alex Peña, recalling the rhythm of work at his family’s Cypress Park bakery, La Morenita. “It was a harmony of hands and hearts, built around old-world dough.

For generations, the techniques behind authentic Mexican pan dulce have been passed down at those benches, with closely guarded regional recipes perfected by bakers who traveled north from Central America, gathering knowledge at bakeries throughout Mexico. These itinerant bakers became deeply polished in their craft, but their expertise remained unwritten, preserved only through demonstration and years of apprenticeship. Until now. In The Mexican Bakery, Chef Alex has created the industry’s first comprehensive guide to Mexican pan dulce and its evolution in North America. This 333-page cookbook captures over 50 traditional recipes spanning the five categories of pan dulce that have been the backbone of Mexican bakeries.” Chef Alex puts down his whisk to join us.

We have a 90-minute show so Chef Andrew Gruel will be back with us next week with his always anticipated “Ask the Chef” segments. We’re talking about the California mussel contamination scare and revisiting the escalating credit card fees for (already squeezed) restaurants.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

May 9: Michael Solomonov, Shlap Muan, Alex Peña

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Podcasts

Hour One: Michael Solomonov, Shlap Muan
Hour Two: Alex Peña

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Celebrity Chef and Restaurateur Michael Solomonov of Zahav Foods and CookNSolo Restaurants, Philadelphia, New York & Miami
Segment Four: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan
Segments Five and Six: Master Baker Chef Alex Peña with The Mexican Bakery

“Chef Michael Solomonov and Steven Cook, co-owners of CookNSolo Restaurants, have redefined Israeli cuisine in the U.S. and beyond. With five James Beard Awards, including Zahav’s “Outstanding Restaurant” accolade in 2019, they are celebrated for honoring Israel’s diverse culinary traditions through innovative flavors and vibrant settings. Their Philadelphia-based group includes beloved concepts like Dizengoff, Goldie, K’Far, and Laser Wolf, with recent expansions in New York and, now, Miami’s 1 Hotel South Beach with AVIV. Through their acclaimed cookbooks and the launch of Zahav Restaurant Recipe Hummus at Whole Foods, they continue to share their signature approach to Israeli flavors with a nationwide audience.” Mike Solomonov takes a break from his busy kitchens to join us.

“The fourth annual Long Beach Cambodian Restaurant Week returns May 17-24, 2026. The event is organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. May is Asian American Pacific Islander (AAPI) Heritage Month. Long Beach Cambodian Restaurant Week is a medium to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. The eight- day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders. Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s.” Long Beach’s Shlap Muan (a founding restaurant of LB Cambodian Restaurant Week) is one of the participating establishments. Shlap Muan (Khmer for chicken wings) is a love and hate child between proprietors Hawk Tea and his wife, Sophia. It started out as a sandwich shop, but more importantly as a way for Sophia and Hawk to get away from the corporate grind. Locations in Long Beach and a newly debuted  location in Monrovia. Also they serve every Sunday at Smorgsburg L.A. in Downtown Los Angeles. The Wing Man himself, Hawk Tea, joins us.

“Master Baker Chef Alex Peña preserves generations of Mexican Pan Dulce techniques in the groundbreaking cookbook, The Mexican Bakery. “Some of the best conversations of my life happened over the bakery bench,” says Master Baker Chef Alex Peña, recalling the rhythm of work at his family’s Cypress Park bakery, La Morenita. “It was a harmony of hands and hearts, built around old-world dough.

For generations, the techniques behind authentic Mexican pan dulce have been passed down at those benches, with closely guarded regional recipes perfected by bakers who traveled north from Central America, gathering knowledge at bakeries throughout Mexico. These itinerant bakers became deeply polished in their craft, but their expertise remained unwritten, preserved only through demonstration and years of apprenticeship. Until now. In The Mexican Bakery, Chef Alex has created the industry’s first comprehensive guide to Mexican pan dulce and its evolution in North America. This 333-page cookbook captures over 50 traditional recipes spanning the five categories of pan dulce that have been the backbone of Mexican bakeries.” Chef Alex puts down his whisk to join us.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Michael Solomonov of Zahav

“Mike Solomonov is Philadelphia’s beloved champion of Israeli cuisine and is widely credited with helping to introduce Israel’s extraordinarily diverse culinary landscape to American diners. Along with Steve Cook, he is the co-owner of CookNSolo Restaurants, including the trailblazing Zahav, recipient of the 2019 James Beard Award for “Outstanding Restaurant” (the first Israeli-American restaurant to receive this honor).”

“Solomonov is the co-author of four cookbooks, and the recipient of five James Beard Awards, including “Book of the Year” in 2016 for “Zahav: A World of Israeli Cooking” and “Outstanding Chef” in 2017 for his work at Zahav.”

“In addition to Zahav, Solomonov co-owns Philadelphia’s Federal Donuts & Chicken, Dizengoff, Goldie, K’Far, Laser Wolf, Lilah Events, and Jaffa Bar. CookNSolo expanded to Brooklyn in 2022, bringing grill house sensation Laser Wolf and K’Far to The Hoxton Hotel. In 2024, Solomonov released the legendary Zahav Restaurant Recipe Hummus exclusively at Whole Foods Markets across the US. Aviv — a restaurant embracing ancient cooking methods with the modern energy of Miami & Tel Aviv, AVIV, — recently launched at the 1 Hotel South Beach. Outside of the restaurants, you can often find Mike with Steve at Pho 75 in South Philly, working out the kinks in their Israeli village.”

“Chef Michael Solomonov and Steven Cook, co-owners of CookNSolo Restaurants, have redefined Israeli cuisine in the U.S. and beyond. With five James Beard Awards, including Zahav’s “Outstanding Restaurant” accolade in 2019, they are celebrated for honoring Israel’s diverse culinary traditions through innovative flavors and vibrant settings. Their Philadelphia-based group includes beloved concepts like Dizengoff, Goldie, K’Far, and Laser Wolf, with recent expansions in New York and, now, Miami’s 1 Hotel South Beach with AVIV.”

“Through their acclaimed cookbooks and the launch of Zahav Restaurant Recipe Hummus at Whole Foods, they continue to share their signature approach to Israeli flavors with a nationwide audience.”

Chef Mike Solomonov joins us.

Hawk Tea of Shlap Muan

“The fourth annual Long Beach Cambodian Restaurant Week returns May 17-24, 2026. The event is organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. May is Asian American Pacific Islander (AAPI) Heritage Month.”

“Long Beach Cambodian Restaurant Week is a medium to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. The eight-day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s.”

“Long Beach’s own “Cambodia Town” is a bustling collection of eateries, shops and retailers. Cambodian-owned Restaurants, Food Trucks, Caterers, Bakeries, Pop-ups, Cottage Businesses and Retail Food Businesses are participating.”

Long Beach’s Shlap Muan (a founding restaurant of LB Cambodian Restaurant Week) is one of the participating establishments. “Shlap Muan (Khmer for chicken wings) is a love and hate child between Hawk Tea and his wife, Sophia. It started out as a sandwich shop, but more importantly as a way for Sophia and Hawk to get away from the corporate grind.” Locations in Long Beach and a newly debuted location in Monrovia. They serve every Sunday at Smorgasburg L.A. in Downtown Los Angeles.

The Wing Man himself, Hawk Tea, joins us.

Alex Pena of Baking Evolution

“Master Baker Chef Alex Peña preserves generations of Mexican Pan Dulce techniques in the groundbreaking cookbook, “The Mexican Bakery””

“Some of the best conversations of my life happened over the bakery bench,” says Master Baker Chef Alex Peña, recalling the rhythm of work at his family’s Cypress Park bakery, La Morenita. “It was a harmony of hands and hearts, built around old-world dough.

“For generations, the techniques behind authentic Mexican pan dulce have been passed down at those benches, with closely guarded regional recipes perfected by bakers who traveled north from Central America, gathering knowledge at bakeries throughout Mexico. These itinerant bakers became deeply polished in their craft, but their expertise remained unwritten, preserved only through demonstration and years of apprenticeship. Until now.”

“In The Mexican Bakery, Chef Alex has created the industry’s first comprehensive guide to Mexican pan dulce and its evolution in North America. This 333-page cookbook captures over 50 traditional recipes spanning the five categories of pan dulce that have been the backbone of Mexican bakeries.”

“Chef Alex grew up learning these techniques at La Morenita before training at Le Cordon Bleu and building an international career as Director of Product Development at Bellarise. When the pandemic brought him back to his home kitchen in 2020, he realized these treasured recipes and techniques existed only in the memories and hands of family panaderos.”

“The Mexican Bakery carries on these traditions for home and professional bakers while setting a new standard for cookbooks. Every single recipe features detailed step-by-step photography. Professional costing and conversion tools allow bakers to scale from home batches to commercial production. In addition, QR codes link directly to over $400 in masterclasses taught by Chef Alex at the Baking Evolution School of Baking in Duarte, California, offering in-depth guidance beyond the page. From delicate sandwich cookies like besos to the warmth of a fresh telera, each recipe in The Mexican Bakery combines technical precision, artistry, history, and the camaraderie between bakers that make Mexican baking traditions so rich.”

Chef Alex Peña puts down his whisk to join us.

Podcasts

Hour One: Michael Solomonov, Shlap Muan
Hour Two: Alex Peña

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Celebrity Chef and Restaurateur Michael Solomonov of Zahav Foods and CookNSolo Restaurants, Philadelphia, New York & Miami
Segment Four: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan
Segments Five and Six: Master Baker Chef Alex Peña with The Mexican Bakery

Korean Fried Chicken

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Plate of Korean Fried Chicken and Beer

Recipe excerpt from:
Umma
by Sarah Ahn & Nam Soon Ahn

I never used to be a big fan of fried chicken. There wasn’t anything in particular that I disliked about it, but I just never craved it or cared much for it. That all changed when I tried Korean fried chicken for the first time at Jin Mi Chicken, a bustling restaurant in Suwon, South Korea. There, they serve only two flavors: plain fried chicken and spicy glazed fried chicken. My uncle had ordered two large plates of each flavor for us. “Is this for the entire family?” I asked him. “No, this is just for you.

Trust me, you’ll finish the entire thing.” I recall feeling a bit anxious as I faced Samchon’s expectation that I would be able to finish two plates full of fried chicken; however, as I took my first bite, my concern gave way to amazement. This was the most delicious fried chicken I had tasted to date, and my memories will not let me forget it. The outside was perfectly crisp and seasoned with a blend of savory spices, complementing the soft and juicy chicken meat underneath. Before I knew it, I had two buckets in front of me filled with nothing but bones. Upon returning home to the United States, I struggled to find Korean fried chicken that matched the quality and taste I had experienced at Jin Mi Chicken. While many restaurants offer decent versions, nothing was as memorable as what I had eaten in Korea. That is, until Umma developed her own fried chicken recipe, inspired by my described memory.

To me, Umma’s fried chicken is not just “good enough”— It’s exceptional. It brings me back to the amazement that I felt in Korea. Her fried chicken is a work of art—perfectly crispy, yet light and flavored with a harmonious blend of spices. Described by Umma as a “wave-patterned” crust (meant to resemble the waves of the ocean) and accomplished by “shocking” the battered chicken by tapping it against the bowl before frying it, the distinctive pattern is key to achieving the signature crisp and crunch. Having now shared this with friends, family, and fried chicken lovers in my life, I can say that Umma’s fried chicken has been repeatedly hailed as some of the best.

SERVES 4 to 6
TOTAL TIME 11⁄4 hours, plus 3 hours soaking and seasoning

  • 3 pounds (1.4 kilograms) chicken wings, cut at joints,
  • wingtips discarded
  • 21⁄2 cups milk
  • 2 teaspoons black pepper, divided
  • 1 teaspoon miwon matsogeum (MSG seasoning salt)
  • 31⁄2 cups (420 grams) Korean frying mix, divided
  • 5 tablespoons (50 grams) curry powder, divided
  • 1 tablespoon Dasida beef stock powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 11⁄2 cups cold water
  • 2–3 quarts vegetable oil for frying
  1. Rinse drain the chicken, then transfer it to a large bowl or container. Add the milk and toss to coat. Arrange the chicken in an even layer, making sure all the chicken is submerged in the milk. Cover and refrigerate for 1 hour.
  2. Drain and thoroughly rinse the chicken until the water runs clear. Clean and dry the bowl. Using the tip of a sharp paring knife, pierce each wing 3 to 5 times on each side around the bone (the tip of the knife should puncture through to the other side). Pat the chicken dry with paper towels and transfer to the bowl.
  3. Add 1 teaspoon pepper and the seasoning salt and toss the chicken to coat. Cover and refrigerate for at least 2 hours or overnight.
  4. Set a wire rack in a rimmed baking sheet. Following the manufacturer’s instructions, heat the oil in an electric fryer to 330 degrees. Whisk 11⁄2 cups (180 grams) frying mix, 3 tablespoons curry powder, the Dasida powder, garlic powder, and onion powder together in a separate large bowl. Gradually whisk in the cold water until the batter is just combined (it’s okay if small lumps remain; be careful not to overmix). Add the chicken and toss to coat it in the batter.
  5. Whisk the remaining 2 cups (240 grams) frying mix, remaining 2 tablespoons curry powder, and remaining 1 teaspoon pepper together in a medium bowl. Working with 1 piece at a time, use tongs to fully coat the chicken in the batter once more. Lift the wing, allowing excess batter to drip back into the bowl, and transfer it to the seasoned frying mixture. Using your hands, toss the wing to coat it (do not press the piece into the flour), then gently tap the wing against the side of the bowl twice to “shock” it (this is what gives the fried chicken its wave pattern). Carefully lower half of the wing piece into the hot oil, hold for 3 seconds, then release the piece completely into the oil. Repeat with 5 more wing pieces. Cook, undisturbed, for about 2 minutes, then use the tongs to release the wings from the base of the fryer basket. Continue to cook, turning the wings occasionally, until golden brown and crisp and the chicken registers at least 165 degrees, 5 to 7 minutes for wingettes and 7 to 10 minutes for drumettes.
  6. Using a slotted spoon, transfer the wings to the prepared rack as they finish cooking. Return the oil to 330 degrees and repeat with the remaining wings in batches. Serve.

Umma’s Kitchen Wisdom

I prefer to use Ottogi brand mild curry powder for this recipe, but other mild curry powders work too. I love the convenience of pre-split chicken wings and opt for smaller wings whenever possible. I also cook the wingettes and drumettes separately, since they have different cooking times.

I use an electric deep fryer for my fried chicken, though you can also use a large, wide pot or Dutch oven that holds 6 quarts or more. Add the oil to the pot until it measures about 2 inches deep and heat over medium- high heat to 330 degrees. Adjust the heat as needed to maintain the temperature.

Excerpted from Umma by Sarah Ahn & Nam Soon Ahn . Copyright © 2025. 
Courtesy of America’s Test Kitchen, All Rights Reserved. Photo by Kritsada Panichg
Author headshots photography credit Jake Choi

Show 626, May 10, 2025: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan

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Hawk Tea of Shlap Muan

“Long Beach Cambodian Restaurant Week (May 18th through 25th) is organized by the United Cambodian Community and supported by Long Beach Food & Beverage, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week will pay homage to the unique foods of its vast Cambodian community.”

“This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”

“Long Beach Cambodian Restaurant Week is a medium to bring everyone together, from all walks of life, to showcase the city’s exciting Cambodian food scene.”

Shlap Muan, known for their addictive Cambodian accented Chicken Wings, is a participating restaurant in Long Beach Cambodian Restaurant Week. They also serve at Smorgasburg LA on Sundays and just got back from a very warm reception selling their Wings at the Stagecoach Music Festival at the Empire Polo Grounds in Indio.

Proprietor Hawk Tea takes a break from his busy fryer to join us.

Show 579, May 25, 2024: Long Beach Cambodian Restaurant Week with Shlap Muan and Proprietor Hawk Tea

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Hawk Tea of Shlap Muan

The second annual Long Beach Cambodian Restaurant Week  returns June 2 to 9, 2024.  “The 2024 event and future events are now owned/organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. The 2023 inaugural event was organized by non-profit Long Beach Food & Beverage, who transitioned the event to UCC earlier this month for the token amount of $1, and will remain involved in 2024 to insure a smooth transition.”

“Long Beach Cambodian Restaurant Week is an avenue to bring everyone to the table, from all walks of life, to showcase the city’s delicious and diverse Cambodian food scene. The eight-day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

“We are excited to take the reins of Cambodian Restaurant Week beginning this year, and owning this successful brand!” stated Susana Sngiem, Executive Director at UCC. “This will again give our local Cambodian community the opportunity to share our culture and cuisine with all food lovers in Long Beach and encourage them to try something they may not have experienced before.”

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city’s own “Cambodia Town” is a bustling collection of eateries, shops and retailers.”

Shlap Muan (Khmer for chicken wings) known for their novel selection of incredible chicken wings and accompanying signature sauces is one of the participating restaurants in Long Beach Cambodian Restaurant Week. Proprietor Hawk Tea is our guest with a spicy preview.

Show 563, February 3, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

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Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

“The Big Game” with the 49ers and the Chiefs is coming up on Sunday, February 11th. Chef Andrew will share his salivating ideas for the tastiest in worthy “Big Game Edibles.” Think enhanced Chicken Wings and a purist’s guacamole.

Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans.

Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost.

Show 547, October 14, 2023: Airliner Bar, Lincoln Heights with Chef Vinh Nguyen

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Vinh Nguyen of the Airliner

“The Airliner is a historic, 100-year old, Lincoln Heights (Los Angeles) neighborhood bar that exudes warmth, character and hospitality. Whether you’re into beer and shots, sultry natural wines, or classic to modern cocktails, there’s something for everyone – with an intriguing Pan-Asian Izakaya comfort food menu created by fine-dining chef Vinh Nguyen (ex-Grumpy Pig in Shanghai) and nostalgic soundtracks.”

A design highlight is the impressive, restored and distinctive curved wooden bar running the length of the space. The interior is reminiscent of an art deco cruise ship

Menu highlights include Chong Qing Chicken Wings with whole crisp fried wings, chili oil and crispy bits, and Beef Rendang on a Roll with Indonesian stewed beef, cabbage and pickled red onions.

Chef Vinh Nguyen joins us with a plate of Hunan BBQ Pork Ribs.

Show 516, March 11, 2023: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part One

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Hawk Tea of Shlap Muan

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city’s own ‘Cambodia Town’ is a bustling collection of eateries, shops and retailers.”

Shlap Muan (Khmer for chicken wings,) one of the participating restaurants is the ambivalent creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind.

“Hawk grew up working in his parent’s restaurant in Long Beach. Like most immigrant families looking to make a future for their children, his parents worked 7 days a week in a small Chinese-Cambodian restaurant. This meant all their children had to help out. Hawk remembers the long grinding hours and literal back breaking work. He promised himself well into his 20’s that he would never again work in a restaurant.”

Never “say never…” “Fast forward to 2018 and Hawk and Sophia both quit their jobs and opened a restaurant. The early going was rough. The Teas had a good sandwich, but not great. They had to do something that would separate them from all the other food establishments in San Francisco’s Financial District. Sophia suggested chicken wings.”

“Right away, it reminded Hawk of his dad’s chicken wings. Crispy, crunchy, juicy wings that were never oily. Hawk’s father’s wings had this wonderful sweet and spicy flavor that just brought him so many good memories. The flavors at Shlap Muan are all original to Hawk. His fondest childhood memories all revolved around cooking and eating Cambodian and Chinese foods. As Shlap Muan evolves, it always humbles and reminds Hawk of the happiness food brings to people.”

Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

Show 516, March 11, 2023: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part Two

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Hawk Tea of Shlap Muan

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

Shlap Muan (Khmer for chicken wings,) one of the participating restaurants is the ambivalent creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind.

“Hawk grew up working in his parent’s restaurant in Long Beach. Like most immigrant families looking to make a future for their children, his parents worked 7 days a week in a small Chinese-Cambodian restaurant. This meant all their children had to help out. Hawk remembers the long grinding hours and literal back breaking work. He promised himself well into his 20’s that he would never again work in a restaurant.”

Never “say never…” “Fast forward to 2018 and Hawk and Sophia both quit their jobs and opened a restaurant. The early going was rough. The Teas had a good sandwich, but not great. They had to do something that would separate them from all the other food establishments in San Francisco’s Financial District. Sophia suggested chicken wings.”

“Right away, it reminded Hawk of his dad’s chicken wings. Crispy, crunchy, juicy wings that were never oily. Hawk’s father’s wings had this wonderful sweet and spicy flavor that just brought him so many good memories. The flavors at Shlap Muan are all original to Hawk. His fondest childhood memories all revolved around cooking and eating Cambodian and Chinese foods. As Shlap Muan evolves, it always humbles and reminds Hawk of the happiness food brings to people.”

Hawk Tea continues with us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

Show 504, December 17, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has actually declined since the Summer. Definitely value to be found with cluck. Chef Andrew adds his informed perspective.

As an added bonus Chef Andrew shares his perfected recipe for the “Ultimate Sandwich Sauce” which is the perfect combination of fats, acid, salt and umami to make any dish taste better.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.