Jason Wang
speaker
668 appearances
1 recordings
1 series
first heard Jul 2026
last heard 17 Jul
Jason Wang’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 1 in all, peaking in Jul 2026 with 1.
Appearances
My father, he's always been very passionate about food that we eat from Xi'an.
That's always been in the back of his mind, I think, even when he worked for other restaurants, whether it's like a sushi place or a buffet.
But his real passion has always been with food.
our own cuisine.
And right before when we started, which was 2005, there's nothing like it.
I dare say right now, there's still not that much around the country, right?
So I think the leap of faith into doing something that he's always wanted to do, like meaning serve our own food, came when I graduated from high school.
Once I graduated from high school, I went on my own path.
He feels like he doesn't need to have a safety net anymore to make sure I'm taken care of.
So he's like, okay, I could go on a limb and actually do something I always wanted to do.
Starting from nothing huge.
It's not like he put in so much money into such a huge restaurant.
It was actually just a stall in the basement food court in Flushing, Queens.
How do you describe ASEAN cuisine, by the way?
How do you explain to people who are unfamiliar with it?
So Xi'an cuisine, there's a lot of different dishes.
But overall, the flavor profile is spicy and sour, suan la, or fragrantly spicy, xiang la.
So sour, like from vinegar, it's quite prevalent
in a lot of our dishes.
And fragrantly spicy means, like, in contrast with, say, Sichuan cuisine, where it's, like, spicy, tingly, and could be really fiery.
Showing 221–240 of 668 · page 12 of 34
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