Culinary Journeys: Celebrating Asian American Chefs Through Flavorful Recipes

Get ready for unexpected flavors, textures, and ingredients.

“I’m culturally Asian, but I distinctively grew up in America. What does that food look like?” This question emerged repeatedly during conversations with six American chefs of Asian descent. Each chef shared their individual cooking styles, influenced by their personal experiences, training, and upbringing.

“You’re seeing more people, especially Asian American chefs, feeling much freer and a responsibility to represent their heritage the way that they understand it,” says Francis Lam, an award-winning food writer. “It’s from their own point of view, not as an expert simply because they grew up in it.”

Amid an alarming increase in anti-Asian violence, understanding cultural nuances becomes even more crucial. There are numerous ways to support the Asian community, and food is a wonderful starting point. Chefs across the country have initiated campaigns like #doughsomething and Chefs Stopping AAPI Hate to raise funds for organizations fighting against anti-Asian harassment and discrimination.

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We asked six American chefs with ties to India, the Philippines, China, Vietnam, Japan, and Korea to share recipes that reflect their heritage while showcasing their unique interpretations. This diverse group includes restaurant owners, Michelin star winners, James Beard Award winners, food show hosts, and a Top Chef champion.

If your international travel plans are still on hold, take a culinary trip through your kitchen with these delightful recipes.

Niki Nakayama, Chef and Owner of N/Naka and N/Soto in Los Angeles

Recipe: Grilled Wagyu With Roasted Fig Miso

Japanese American chef Niki Nakayama was raised in Los Angeles and developed her passion for cooking from her grandmother. “I saw how she used food as a way of expressing care and love for us,” she reflects. Nakayama emphasizes the significance of food as a means to bring people together through her restaurants: the Michelin-starred N/Naka, specializing in modern Japanese kaiseki cuisine, and N/Soto.

The grilled wagyu recipe exemplifies cross-cultural cuisine, showcasing the Japanese wagyu paired with California figs—an illustrative fusion of traditional Japanese ingredients and modern influences.

Ingredients

• 1 8-oz. wagyu ribeye cut
• 1 cup red miso
• 1/4 cup sake
• 1/4 cup mirin
• 1/2 cup minced leeks
• 6 Black Mission figs
• 2 tbsps. balsamic vinegar

Instructions

Preheat your oven to 400 degrees Fahrenheit.

Place figs on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for 15-20 minutes until caramelized and soft.

Sweat the leeks in olive oil until soft, then add sake and mirin to cook off the alcohol. Stir in miso and simmer on low for eight minutes, incorporating the figs before finishing with balsamic vinegar.

Season the wagyu, grill to preference, let rest, and serve with the fig miso sauce.

Maneet Chauhan, Executive Chef and Owner of Chauhan Ale & Masala House in Nashville

Recipe: Gajar ka Halwa (Carrot Pudding With Saffron and Pistachios)

“For Indians, I’m Americanized. For Americans, I’m Indian,” reflects Maneet Chauhan, acknowledging her unique position in the culinary world. Chef Chauhan’s culinary philosophy draws upon her Punjabi roots while embracing diverse influences from her cooking experiences.

Gajar ka Halwa is a winter dessert that is often enjoyed during Indian festivals, providing comfort and a taste of nostalgia.

Ingredients

• 5 cups whole milk
• 2 pounds carrots, peeled and grated
• 4 green cardamom pods
• A few saffron threads
• 2 tbsps. sugar
• 4 tbsps. ghee
• 1/2 cup paneer
• 1 (14-oz.) can condensed milk
• 2 tbsps. toasted cashews, coarsely chopped
• 2 tbsps. toasted pistachios, coarsely chopped
• 2 tbsps. golden raisins

Instructions

Heat the milk in a large saucepan over medium-high until warmed through. Stir in carrots, cardamom, saffron, and sugar, then reduce heat. Cook until thickening occurs while occasionally stirring.

Add ghee and paneer, allowing it to melt and blend in before incorporating condensed milk to achieve a creamy texture.

Garnish with cashews, pistachios, and raisins. Serve warm for the best experience.

Deuki Hong, Chef and Owner of Sunday Family Hospitality Group in San Francisco

Recipe: Chashu Sandwich

Deuki Hong is dedicated to showcasing his Vietnamese American heritage through creative culinary interpretations. His chashu sandwich is a delightful twist on a classic Jersey sub, utilizing Asian ingredients to offer a unique flavor profile.

Ingredients

• 1/2 cup soy sauce
• 1/4 cup water
• 1/4 cup sake
• 1/4 cup mirin
• 1/4 cup sugar
• 1 inch knob ginger
• 6 shiitake, dried
• 2-inch square konbu
• 4 tbsps. Kewpie mayo
• 2 slices sandwich bread
• 2 tbsps. chashu mayo
• 1/4 cup lettuce
• Banana peppers
• 8 thin slices of pork belly

Instructions

Braise the pork belly with the marinade mixture, cooking until tender. Let cool for easy slicing and reduce the marinade before preparing the chashu mayo.

Assemble the sandwich using the braised pork, chashu mayo, and fresh ingredients. Slice into portions and serve.

Mei Lin, Chef and Owner of Daybird in Los Angeles

Recipe: Congee and Accoutrements

Mei Lin emphasizes the beauty of diverse flavors that reflect America’s melting pot. Her congee, a comforting dish with nostalgic value, showcases the versatility of ingredients.

Ingredients

• 1/2 cup jasmine rice
• 1/2 cup short grain rice
• 1/2 cup diced onion
• 2 tbsps. minced ginger
• 10 cups water
• 1 tbsp. grapeseed oil
• Fried shallots
• Soft-boiled egg
• Julienne ginger
• Maitake mushrooms, seasoned with salt and pepper
• Shaved scallions
• Umamei XO sauce

Instructions

Start with sweating onions and ginger in oil before toasting the rice. Gradually add water until it reaches a porridge-like consistency, and finish with your choice of toppings.

Jordan Andino, Chef and Owner of Flip Sigi in New York City

Recipe: Chicken Adobo With Jasmine Rice

Jordan Andino draws upon his Filipino heritage, creatively transforming traditional dishes like chicken adobo into contemporary fare that honors his roots while appealing to modern palates.

Ingredients

• 2 tbsps. vegetable oil
• 4 chicken thighs
• 1 tsp. freshly ground black pepper
• 4 garlic cloves, roughly chopped
• 1/4 cup oyster sauce
• 3/4 cup dark mushroom soy sauce
• 1 1/2 cups sugar cane vinegar
• 2 fresh bay leaves
• Jasmine rice

Instructions

Heat vegetable oil in a saucepan and caramelize garlic before adding chicken. Incorporate sauces, then simmer until tender, serving over jasmine rice for a comforting meal.

Kevin Tien, Executive Chef of Moon Rabbit in Washington, D.C.

Recipe: Grilled Lemongrass Pork (Thit Heo Nuong Xa)

Kevin Tien aims to represent his Vietnamese American identity through approachable, individualized cuisine. His grilled lemongrass pork evokes cherished memories and flavors from his upbringing.

Ingredients

• 9 oz. lemongrass, chopped
• 1 tbsp. ground white pepper
• 4.5 oz. shallot, roughly chopped
• 3 oz. minced garlic
• 1 cup fish sauce
• 4 oz. neutral oil
• 2 lbs. pork shoulder
• Lettuce and cilantro for garnish

Instructions

Blend marinade ingredients, coat the pork, and allow it to marry flavors. Grill until cooked, then serve with rice or noodles, garnished with fresh herbs and nuoc cham sauce.

Wendy Hu is a journalist, photographer, and storyteller passionate about global cuisine. Follow her culinary adventures on Instagram @nomadicfare and visit her website at wendyhu.com.