Yum Chat - Ep 3: Traditions
The tip to wrap shumai with a single spoon

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During this episode heralding and questioning Tradition, shumai takes a modern twist as Chef Bao Bao folds chicken and shrimp K̄hnm cīb (ขนมจีบ) with the Yum Chat team. With special guest, Tian Zhu, the chefs will open up about what traditions they keep in the kitchen, and what they’ve let go. Yum Chat Meet 5 NYC Chefs who have come together to cook and express their love for food. Join them as they tell their stories and share their table. Like and subscribe for more videos on Yum Chat :) Episode 1: Progress with Esther Choi https://youtu.be/lpdghTW2WJk Episode 2: Family with Wilson Tang https://youtu.be/HV9huGC4Dwg Episode 3: Traditions with Baobao https://youtu.be/gznYa8153Lk Episode 4: Quality with Hooni Kim https://youtu.be/ubwCl2fO0Fw **Episode 5: Time with Lien Lin- Premieres October 16th** MORE YUM CHAT: Full Recipes: https://www.twinmarquis.com Facebook: https://www.facebook.com/twinmarquisinc Instagram: https://www.instagram.com/twinmarquisfoods ABOUT CHEF BAO BAO: Suchanan Aksornnan, also known as Chef Bao Bao, was raised in Chiang Rai, the northernmost province in Thailand. When she was 15, Bao Bao and her mother moved to New York to cook together. She was then formally trained at the International Culinary Center and L’ecole in NYC. She continued her career at upscale restaurants and working as a personal chef for many celebrities and royalty, including the Prince of Saudi Arabia, Cameron Diaz, Janet Jackson, Lucy Liu and Marc Jacobs. In 2013, Chef Bao Bao opened her fusion restaurant, Baoburg. Since its opening, she has received immense praise: Zagat’s “30 under 30” culinary rising stars in NYC, competing on both the Esquire Network TV Show “Knife Fight” and Food Network’s “Beat Bobby Flay”, and Thrillist’s “11 Most Badass Female Chefs in New York”. ABOUT TIAN ZHU: To food show host, Tian Zhu, food has always been special. She believes that food provides an undeniable and lasting connection to one’s life. A good dish is a culmination of experiences. Its ingredients are origin, life experience, perspective, memories, and emotions. People can express themselves and speak to others through food. Tian continues to learn about herself and others through creating and tasting food. As a proud Chinese and Wuhanese, Tian feels lucky to be working and promoting Asian food culture. ABOUT TWIN MARQUIS: From a small factory in New York’s Chinatown to a state-of-the-art 80,000 square-foot facility in Brooklyn, Twin Marquis has made major strides during its first 30 years. Never losing sight of quality and always chasing the highest standards, they soon became the “noodle experts”. Bringing in authentic styles from Japan, China, Korea, Hong Kong, and Singapore, Twin Marquis has created the largest, most authentic and diverse line of Asian noodles and wrappers in the country. They are also food lovers, and are strong advocates of those that pursue the art of good eating. Music Credit: CJ Beats

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