1 00:00:00,480 --> 00:00:03,520 Speaker 1: Hey, it's Nielsavidri. You're listening to KFI EM six forty 2 00:00:03,760 --> 00:00:06,800 Speaker 1: the four Report on demand on the iHeartRadio app. 3 00:00:21,400 --> 00:00:25,320 Speaker 2: Let me diad you had it. Let me teach you 4 00:00:25,480 --> 00:00:32,120 Speaker 2: had it? Goddam marm Nathan, Let me teach you at it. 5 00:00:34,120 --> 00:00:38,360 Speaker 2: It's a columnar n Let me teach you how to 6 00:00:40,440 --> 00:00:41,080 Speaker 2: Let me tea you. 7 00:00:42,000 --> 00:00:46,080 Speaker 1: KFI eight ANAM six forty live everywhere on the iHeartRadio app. 8 00:00:46,080 --> 00:00:49,599 Speaker 1: Happy Valentine's Day to you and yours. I hope you 9 00:00:49,680 --> 00:00:54,760 Speaker 1: are planning whatever is your fancy, whether it's going out 10 00:00:54,840 --> 00:00:58,160 Speaker 1: or staying home, that you are enjoying your partner or 11 00:00:58,800 --> 00:01:03,959 Speaker 1: if you are alone, that you're enjoying yourself. That came 12 00:01:04,000 --> 00:01:10,000 Speaker 1: out wrong, But what I meant is just I don't 13 00:01:10,000 --> 00:01:13,160 Speaker 1: know what I meant, but enjoy your evening. That's a 14 00:01:13,280 --> 00:01:16,000 Speaker 1: really hard one to get through. Some of the best 15 00:01:16,280 --> 00:01:20,560 Speaker 1: times I've ever learned about myself. That's gonna sound weird, too. Well, 16 00:01:20,640 --> 00:01:23,720 Speaker 1: let me just say Happy Valentine's Day. There's no way 17 00:01:23,760 --> 00:01:26,280 Speaker 1: out of that, and that's okay. I will back up 18 00:01:26,760 --> 00:01:29,880 Speaker 1: and then move forward in a different direction. All right, 19 00:01:30,000 --> 00:01:31,920 Speaker 1: So we have a guest here today that I want 20 00:01:31,959 --> 00:01:36,040 Speaker 1: to introduce you to and he's from the Emporium Tie 21 00:01:37,520 --> 00:01:41,040 Speaker 1: Imporium Tie in Westwood, and they're so, you guys are 22 00:01:41,040 --> 00:01:42,720 Speaker 1: celebrating your twenty sixth anniversary. 23 00:01:43,400 --> 00:01:45,600 Speaker 3: Yeah, celebrating twenty sixth annuisary. 24 00:01:45,680 --> 00:01:50,520 Speaker 1: Yes, okay, twenty sixth anniversary. And then you just opened 25 00:01:51,080 --> 00:01:52,320 Speaker 1: another location as well. 26 00:01:52,640 --> 00:01:57,720 Speaker 3: We opened another location called Emporium Tie Market on Sawtail Boulevard. 27 00:01:57,920 --> 00:02:03,200 Speaker 1: Wow, and you've been getting a spectacular amount of positive buzz. 28 00:02:04,280 --> 00:02:06,960 Speaker 1: So good for you, Thank you very much. That's not 29 00:02:07,040 --> 00:02:10,000 Speaker 1: an easy thing. Now, John, did you pronounce your last name? 30 00:02:10,360 --> 00:02:14,320 Speaker 1: Sun come e perfect? All right, look at me? Yeah, 31 00:02:15,080 --> 00:02:18,240 Speaker 1: thie names not a problem. But this Mexican tries to 32 00:02:18,280 --> 00:02:23,239 Speaker 1: do Spanish. All hell breaks loose. So we're going to 33 00:02:23,280 --> 00:02:26,720 Speaker 1: talk about Masters of Taste coming up in a minute. 34 00:02:26,720 --> 00:02:29,520 Speaker 1: Masters of Taste La dot com. It's where you can 35 00:02:29,520 --> 00:02:33,079 Speaker 1: find more about that. But you've brought a lovely melody 36 00:02:33,160 --> 00:02:35,320 Speaker 1: of food that will be tasting in the next segment. 37 00:02:36,480 --> 00:02:43,000 Speaker 1: The aroma of this food is so warm and wonderful. 38 00:02:43,919 --> 00:02:49,680 Speaker 1: I'm smelling low and slow spices and that before I've 39 00:02:49,720 --> 00:02:53,560 Speaker 1: even tasted anything. They just they bring a very home 40 00:02:54,840 --> 00:03:01,400 Speaker 1: hand made love infused before we even break them open. 41 00:03:01,639 --> 00:03:04,000 Speaker 1: What are What are those some of the spices that 42 00:03:04,080 --> 00:03:06,680 Speaker 1: I'm smelling that are important to Tai food. Yes. 43 00:03:06,800 --> 00:03:10,280 Speaker 3: So we grew up in the southern part of Thailand 44 00:03:10,480 --> 00:03:15,400 Speaker 3: where my parents raised twelve children. So I'm the weest 45 00:03:15,440 --> 00:03:16,040 Speaker 3: of the twelve. 46 00:03:16,280 --> 00:03:18,680 Speaker 1: They you guys, didn't have TV or anything to distracted, 47 00:03:18,800 --> 00:03:20,399 Speaker 1: didn't have any TV back. 48 00:03:20,200 --> 00:03:22,799 Speaker 3: Then, and my mom and dad probably fire a lot. 49 00:03:22,880 --> 00:03:25,880 Speaker 3: So we have twelve kids. I mean, yes, it's. 50 00:03:25,760 --> 00:03:27,560 Speaker 1: The making up. I think the cause of the twelve 51 00:03:27,639 --> 00:03:28,360 Speaker 1: kids the fighting. 52 00:03:28,720 --> 00:03:32,960 Speaker 3: So in southern Thailand, that's there's so many wonderful ingredients. 53 00:03:33,480 --> 00:03:37,400 Speaker 3: Kafa alarm leave. We grew up in almost like a 54 00:03:37,440 --> 00:03:40,480 Speaker 3: small home in the big land, so it has everything. 55 00:03:40,840 --> 00:03:43,880 Speaker 3: Some of the curry that you smelling right now is 56 00:03:44,200 --> 00:03:49,480 Speaker 3: our signature sudden curry that has all the ingredients, the 57 00:03:49,520 --> 00:03:54,960 Speaker 3: aroma or basil, galonga, kaf alarm leave, you know, some 58 00:03:55,640 --> 00:04:00,080 Speaker 3: chili fresh we brand in house almost every single day, 59 00:04:00,640 --> 00:04:01,880 Speaker 3: and that's what you're smelling. 60 00:04:02,600 --> 00:04:10,760 Speaker 1: It just has that. It's a complex It's a humble food, 61 00:04:10,840 --> 00:04:14,640 Speaker 1: but a complex flavor. Indian food East Indian food is 62 00:04:14,680 --> 00:04:18,680 Speaker 1: similar in the sense that that low and slow, there's 63 00:04:18,760 --> 00:04:21,720 Speaker 1: not there's not shortcuts to it. You kind of have 64 00:04:21,800 --> 00:04:23,440 Speaker 1: to do it right or don't do it at all. 65 00:04:24,000 --> 00:04:25,160 Speaker 3: You are absolutely right. 66 00:04:25,680 --> 00:04:30,120 Speaker 1: So southern Thailand, what sets it. I've been to Thailand. 67 00:04:30,480 --> 00:04:34,679 Speaker 1: It's absolutely lovely. We were in the northern parts of course, 68 00:04:34,720 --> 00:04:37,880 Speaker 1: chang Mai and chang Rai and things like that, and 69 00:04:37,920 --> 00:04:40,760 Speaker 1: then did some time on the coast, which I tell 70 00:04:40,880 --> 00:04:45,640 Speaker 1: everybody listen, I love Hawaii. I love these beautiful beaches. 71 00:04:45,680 --> 00:04:49,480 Speaker 1: But if you've never been to the coasts, the coast 72 00:04:49,520 --> 00:04:54,839 Speaker 1: of Thailand, you have never experienced true hospitality and beauty. 73 00:04:55,360 --> 00:04:58,040 Speaker 1: It's just amazing. The sun sets, everything. 74 00:04:57,920 --> 00:05:01,120 Speaker 3: Absolutely absolutely and I have to thanks my mom who 75 00:05:01,160 --> 00:05:04,520 Speaker 3: won the Green Card lottery in nineteen ninety And that's 76 00:05:04,560 --> 00:05:08,680 Speaker 3: how I came to the US. Wow. Really Yes, the 77 00:05:09,440 --> 00:05:11,720 Speaker 3: youngest of the twelve, so at the time I'm the 78 00:05:11,760 --> 00:05:15,480 Speaker 3: only one who is who is minor, so I get 79 00:05:15,520 --> 00:05:19,200 Speaker 3: to come, you know, bring my mom and dad. I 80 00:05:19,839 --> 00:05:22,520 Speaker 3: was staying with my sister who live here, like two 81 00:05:22,600 --> 00:05:25,839 Speaker 3: of my sister live here before us. Then I came 82 00:05:26,040 --> 00:05:30,000 Speaker 3: went to school work in the restaurant sponsor few other 83 00:05:30,160 --> 00:05:33,679 Speaker 3: brothers and sister. So later on nine of us came, 84 00:05:34,360 --> 00:05:37,159 Speaker 3: and then at one point twelve of us working together 85 00:05:37,560 --> 00:05:41,120 Speaker 3: at Emporium Tie in Westwood that was back in two thousand. 86 00:05:41,600 --> 00:05:44,320 Speaker 1: And there is you know, we're going to get some 87 00:05:44,440 --> 00:05:46,280 Speaker 1: news here in a minute, and we come back. There 88 00:05:46,320 --> 00:05:50,719 Speaker 1: are a lot of people, especially in the States. We're 89 00:05:51,000 --> 00:05:53,960 Speaker 1: very blessed to have different cultures and flavors come here 90 00:05:54,040 --> 00:05:58,440 Speaker 1: more than ever before. But often certain things are modified 91 00:05:58,720 --> 00:06:02,320 Speaker 1: for the American palette in the past, and things are 92 00:06:02,400 --> 00:06:05,640 Speaker 1: changing now. But you hear Thai food and someone might 93 00:06:05,680 --> 00:06:09,320 Speaker 1: think of certain regions, but Southern Thai food is much 94 00:06:09,360 --> 00:06:13,560 Speaker 1: different than Northern Thai food when it comes to the heat, spices, 95 00:06:13,600 --> 00:06:15,840 Speaker 1: and things like that. We come back, we're going to 96 00:06:15,920 --> 00:06:18,200 Speaker 1: talk more about that and the flavors that are in 97 00:06:18,240 --> 00:06:21,839 Speaker 1: your food here coming from the south in Thailand go 98 00:06:21,960 --> 00:06:26,080 Speaker 1: nowhere as we dip into Thai food here. And what 99 00:06:26,200 --> 00:06:28,920 Speaker 1: an amazing thing for us to have the flavors that 100 00:06:29,000 --> 00:06:32,520 Speaker 1: we have here in the United States and specifically in 101 00:06:32,560 --> 00:06:36,440 Speaker 1: Los Angeles these days. John from the Emporium Thai Imporium 102 00:06:36,520 --> 00:06:39,719 Speaker 1: Thie in Westwood twenty sixth anniversary coming up in March. 103 00:06:40,640 --> 00:06:43,360 Speaker 1: He's also going to be a part of Masters of 104 00:06:43,520 --> 00:06:46,440 Speaker 1: Taste Los Angeles at the Rose Bowl. You can find 105 00:06:46,440 --> 00:06:50,800 Speaker 1: out more Masters of Taste la dot com. We'll talk 106 00:06:50,839 --> 00:06:53,920 Speaker 1: about that coming up as well as get into the food, 107 00:06:53,960 --> 00:06:57,159 Speaker 1: the flavors and all of those things. So go know 108 00:06:57,320 --> 00:07:01,200 Speaker 1: where the fork port Emil Savedra to the Fork Report 109 00:07:01,279 --> 00:07:06,760 Speaker 1: with Nils of Adra on demand from KFI AM six forty, 110 00:07:06,880 --> 00:07:13,800 Speaker 1: John Sungkami of Emporium Tie in Westwood. Twenty six year 111 00:07:13,840 --> 00:07:16,240 Speaker 1: anniversary coming up there in March. It's also going to 112 00:07:16,280 --> 00:07:20,360 Speaker 1: be a part of Masters of Taste here in Los Angeles. 113 00:07:20,360 --> 00:07:24,360 Speaker 1: It's coming up in April April nineteenth this year. It's 114 00:07:24,400 --> 00:07:27,120 Speaker 1: at the iconic Pasadena Rose Bowl. It's going to be 115 00:07:27,200 --> 00:07:30,920 Speaker 1: on a Sunday. It's that beautiful field there. If you've 116 00:07:30,920 --> 00:07:34,200 Speaker 1: never been for food event, it is pretty during spectacular. 117 00:07:34,320 --> 00:07:39,760 Speaker 1: It's a beautiful place to go. They also have the 118 00:07:40,000 --> 00:07:45,080 Speaker 1: Union Station Homeless Services as the beneficiary of much of 119 00:07:45,120 --> 00:07:48,320 Speaker 1: the success of this, raising over three point five million 120 00:07:48,360 --> 00:07:51,200 Speaker 1: in the last seven last seven or so years. The 121 00:07:51,240 --> 00:07:54,920 Speaker 1: Masters of Taste so very impressive. They're a good cause 122 00:07:55,560 --> 00:08:01,120 Speaker 1: and this is just a really great story. Now, I 123 00:08:00,640 --> 00:08:03,760 Speaker 1: did something I shouldn't do as a host, and I 124 00:08:03,760 --> 00:08:05,800 Speaker 1: I'm not supposed to chat too much during the breaks 125 00:08:05,840 --> 00:08:10,480 Speaker 1: because we're here for you, but talking with John, we 126 00:08:10,480 --> 00:08:13,040 Speaker 1: were looking over one of my favorite dishes, which is 127 00:08:13,160 --> 00:08:17,640 Speaker 1: a mango sticky rice. It's just a sweet, delicious concoction, 128 00:08:18,000 --> 00:08:21,400 Speaker 1: very simple, and you were sharing a story about Cardi B. 129 00:08:21,560 --> 00:08:23,560 Speaker 1: Share that with everyone, would you please? 130 00:08:24,240 --> 00:08:28,960 Speaker 3: Yes? So she started coming in I believe twenty eighteen, 131 00:08:29,400 --> 00:08:32,840 Speaker 3: you know, order a bunch of dishes, mango sticky rice. 132 00:08:32,840 --> 00:08:36,040 Speaker 3: What's one of them? And then basically she has the 133 00:08:36,080 --> 00:08:39,160 Speaker 3: whole entourage, came into the restaurant, pick up the food. 134 00:08:39,640 --> 00:08:41,440 Speaker 3: She was in the car, so I get to chat 135 00:08:41,520 --> 00:08:44,200 Speaker 3: with her a little bit. A few days after that, 136 00:08:44,320 --> 00:08:47,679 Speaker 3: she came back again, ordered some more more with mango 137 00:08:47,720 --> 00:08:52,240 Speaker 3: sticky rice, you know, a week or so more sticky rice. 138 00:08:52,440 --> 00:08:55,360 Speaker 3: At the time she was I think living in LA 139 00:08:55,520 --> 00:08:57,880 Speaker 3: and then more and more, even when she goes to 140 00:08:57,920 --> 00:09:00,680 Speaker 3: East Coach, she have someone pick up mango sticky rice. 141 00:09:00,720 --> 00:09:04,760 Speaker 3: So we said, okay, let's name after Cardi B. This 142 00:09:04,840 --> 00:09:08,640 Speaker 3: is now cardib mango sticky rice. And then the last 143 00:09:08,640 --> 00:09:12,800 Speaker 3: time she came, she walking into the restaurant, opened the menu, 144 00:09:13,320 --> 00:09:17,160 Speaker 3: saw the name of her with mango sticky rice. She 145 00:09:17,200 --> 00:09:23,559 Speaker 3: snapped it on Instagram, reposted on her story and history. 146 00:09:23,920 --> 00:09:24,720 Speaker 1: That's huge. 147 00:09:25,080 --> 00:09:27,640 Speaker 3: She is so kind to us, and we have a 148 00:09:27,640 --> 00:09:30,200 Speaker 3: few posts that she did for us. She's like mango 149 00:09:30,320 --> 00:09:34,079 Speaker 3: sticky rye and bourim thigh. 150 00:09:34,400 --> 00:09:38,520 Speaker 1: Oh, I can't do it. There you go, little Cardi 151 00:09:38,600 --> 00:09:42,520 Speaker 1: b there. That's really wonderful. I will tell you I'm 152 00:09:42,559 --> 00:09:47,360 Speaker 1: having the food now that that subtle sweet peppery heat 153 00:09:47,920 --> 00:09:53,839 Speaker 1: that comes up is absolutely lovely in the shrimp dish, 154 00:09:54,000 --> 00:09:59,920 Speaker 1: and that those flavors just go so great, the heat 155 00:10:00,200 --> 00:10:02,320 Speaker 1: on the spectrum of one to ten. Where does it 156 00:10:02,400 --> 00:10:05,000 Speaker 1: land in Southern Thai food. 157 00:10:06,000 --> 00:10:09,160 Speaker 3: Well, we have a spicy scale at the restaurant. We 158 00:10:09,240 --> 00:10:13,240 Speaker 3: have one to ten. Typically, you know in our region, 159 00:10:13,320 --> 00:10:17,280 Speaker 3: we're known for eating the spiciest, you know in Thailand. 160 00:10:17,480 --> 00:10:21,439 Speaker 3: Oh yeah, so that's why we you know, we end 161 00:10:21,520 --> 00:10:24,880 Speaker 3: up kind of like scaling it and then level three 162 00:10:24,920 --> 00:10:28,280 Speaker 3: is medium. So today, since we don't know how people 163 00:10:28,559 --> 00:10:31,400 Speaker 3: can handle spicy, we bring the medium spicy on this 164 00:10:31,600 --> 00:10:34,440 Speaker 3: But at the restaurant you can have up to level ten, 165 00:10:34,960 --> 00:10:40,000 Speaker 3: which is even myself. I used to handle level seven. 166 00:10:40,080 --> 00:10:43,079 Speaker 3: Level eight. Now six is enough for me while I 167 00:10:43,160 --> 00:10:46,360 Speaker 3: get older. But you know, people really come in for 168 00:10:46,880 --> 00:10:51,160 Speaker 3: spicy food, and we don't hold back with the spice 169 00:10:51,480 --> 00:10:54,160 Speaker 3: because we grew up in the southern part of Thailand. 170 00:10:54,840 --> 00:10:57,760 Speaker 1: Yeah, and what is the weather like in the south 171 00:10:57,800 --> 00:10:59,240 Speaker 1: part of Thailand? 172 00:11:00,840 --> 00:11:06,640 Speaker 3: So see the two both side of southern Thailand are 173 00:11:06,840 --> 00:11:12,439 Speaker 3: oceans left and right, so it's always like tropical. Definitely 174 00:11:12,559 --> 00:11:16,559 Speaker 3: lots of humidity, but you get the breeze from the oceans. 175 00:11:16,960 --> 00:11:19,280 Speaker 3: And that's why we do so well with all the 176 00:11:19,320 --> 00:11:22,520 Speaker 3: seafood dishes. Sure like you you know, we're bringing you 177 00:11:22,600 --> 00:11:27,840 Speaker 3: the drunken noodle with prawn, the our special tea curry 178 00:11:28,559 --> 00:11:31,760 Speaker 3: that is a crab curry, which is you know, phenomenal. 179 00:11:31,920 --> 00:11:32,480 Speaker 1: We love it. 180 00:11:33,200 --> 00:11:37,319 Speaker 3: And yeah, growing up in Thailand is especially in the south. 181 00:11:37,800 --> 00:11:40,040 Speaker 3: You know, you get to go to the beaches, you 182 00:11:40,080 --> 00:11:43,560 Speaker 3: get to eat a lot of seafood and it's all fresh. 183 00:11:43,600 --> 00:11:48,040 Speaker 1: I know it's Saturday, busy day and it's Valentine's Day, 184 00:11:48,040 --> 00:11:50,680 Speaker 1: but can you stick around? Can we talk some more? Sure? Okay, 185 00:11:50,679 --> 00:11:54,960 Speaker 1: we'll talk because I'm really enjoying this. John Sunkami from 186 00:11:55,000 --> 00:11:59,400 Speaker 1: Emporium Thai in Westwood twenty sixth anniversary also going to 187 00:11:59,400 --> 00:12:02,400 Speaker 1: be there at the Masters of Taste in Los Angeles. 188 00:12:02,440 --> 00:12:05,199 Speaker 1: It's there at the Rose Bowl in Pasadena. You can 189 00:12:05,200 --> 00:12:07,360 Speaker 1: find out more about that event coming up in April 190 00:12:07,520 --> 00:12:13,440 Speaker 1: Master's Master of Taste La dot com. Uh and just 191 00:12:13,679 --> 00:12:16,600 Speaker 1: a wonderful is that right, by the way? Is it? 192 00:12:16,679 --> 00:12:20,720 Speaker 1: Ma mac notes Masters of Taste la dot com. Sorry, 193 00:12:21,160 --> 00:12:24,400 Speaker 1: Masters of Taste la dot Com. We'll talk more. I'm 194 00:12:24,440 --> 00:12:26,520 Speaker 1: enjoying this in going through some of the ingredients and 195 00:12:26,559 --> 00:12:28,880 Speaker 1: the like when we come back. So go know where 196 00:12:29,520 --> 00:12:32,520 Speaker 1: you're listening to The Fork Report with Nil Savedra on 197 00:12:32,640 --> 00:12:38,160 Speaker 1: demand from KFI A M six forty. Happy Valentine's Day, 198 00:12:38,240 --> 00:12:42,560 Speaker 1: Neil Savadra, your friendly neighborhood fork reporter with the Fork Report. 199 00:12:43,000 --> 00:12:45,400 Speaker 1: Just celebrating food on a Saturday for three hours. That's 200 00:12:45,400 --> 00:12:47,520 Speaker 1: what we do. Just shake off everything else. There's a 201 00:12:47,559 --> 00:12:50,760 Speaker 1: lot in the news, but there's a lot of there's 202 00:12:50,760 --> 00:12:53,320 Speaker 1: a lot of great things in life as well, and 203 00:12:54,240 --> 00:12:57,640 Speaker 1: Valentine's Day and love and all those things are part 204 00:12:57,640 --> 00:13:00,199 Speaker 1: of it. So I'm happy to be with you today 205 00:13:00,240 --> 00:13:05,960 Speaker 1: and today's guest who we're talking with John Tunkami and 206 00:13:06,240 --> 00:13:10,600 Speaker 1: he's of the Emporium Tie in Westwood, and we're talking 207 00:13:10,640 --> 00:13:15,120 Speaker 1: about the chicken here that you brought that uses the 208 00:13:15,280 --> 00:13:19,839 Speaker 1: puquette sauce. And the kids there around U C l 209 00:13:19,920 --> 00:13:23,280 Speaker 1: A or they have a pronunciation. We cannot use on 210 00:13:23,360 --> 00:13:28,280 Speaker 1: the air of it. But that is a very coastal 211 00:13:28,840 --> 00:13:32,679 Speaker 1: Is there coconut in there? Is there? 212 00:13:33,000 --> 00:13:33,040 Speaker 2: What? 213 00:13:34,000 --> 00:13:37,720 Speaker 1: There's a sweetness in there? There's also some heat. Tell 214 00:13:37,760 --> 00:13:39,280 Speaker 1: me a little breakdown of that sauce. 215 00:13:39,559 --> 00:13:44,760 Speaker 3: Yes, so that sauce basically has every ingredients in the south, right, 216 00:13:44,840 --> 00:13:48,120 Speaker 3: and you touch it. In the south we have very 217 00:13:48,160 --> 00:13:52,800 Speaker 3: tropical with a lot of coconut trees, mango trees, a 218 00:13:52,800 --> 00:13:57,480 Speaker 3: lot of herbs. So you sends that kava lam leave 219 00:13:58,440 --> 00:14:05,079 Speaker 3: with the coconut sauce, some basil fresh chilies. I can't 220 00:14:05,080 --> 00:14:06,280 Speaker 3: say no more because. 221 00:14:11,040 --> 00:14:13,400 Speaker 1: The light on the phone starts going red. It's like 222 00:14:13,480 --> 00:14:16,520 Speaker 1: somebody at the headquarters is like, na zip it. But 223 00:14:16,600 --> 00:14:20,680 Speaker 1: those dude, I could pick a few out, is the 224 00:14:20,680 --> 00:14:22,720 Speaker 1: only thing, and then my tongue gets lost. I mean 225 00:14:22,760 --> 00:14:26,760 Speaker 1: that was It's a very unfolding flavor. So you get 226 00:14:26,800 --> 00:14:28,560 Speaker 1: a little bit at first, and you have a little 227 00:14:28,560 --> 00:14:32,480 Speaker 1: bit of sweetness, and then it's quite complex. You can 228 00:14:32,520 --> 00:14:35,160 Speaker 1: tell that it's not an easy sauce to whip up. 229 00:14:35,920 --> 00:14:39,320 Speaker 3: Even you know at the restaurant when someone ordered level 230 00:14:39,480 --> 00:14:42,880 Speaker 3: eight or level ten, you don't really get sometime the 231 00:14:42,960 --> 00:14:45,600 Speaker 3: first bite they said, oh this is not that spicy 232 00:14:46,200 --> 00:14:51,000 Speaker 3: and then as the couple more bitites in turn into 233 00:14:51,120 --> 00:14:55,880 Speaker 3: Like I have Acon who said I ordered level five 234 00:14:56,000 --> 00:14:59,120 Speaker 3: and it turned into level ten after the halfway through 235 00:15:00,120 --> 00:15:03,120 Speaker 3: him on video saying that on his acorn salad, which 236 00:15:03,120 --> 00:15:06,840 Speaker 3: is Wow, cocoa mango salad at important Thai Wow. 237 00:15:07,080 --> 00:15:09,640 Speaker 1: And tell us about in front of me right now, 238 00:15:09,720 --> 00:15:13,200 Speaker 1: I have the sticky rice and sticky mango rice in 239 00:15:13,240 --> 00:15:17,040 Speaker 1: front of me, and the density and beauty. Look at 240 00:15:17,040 --> 00:15:21,840 Speaker 1: that sugary goodness. It's it's you know, almost caramelized. The 241 00:15:21,880 --> 00:15:24,440 Speaker 1: way it pulls away from itself as I pull it 242 00:15:24,480 --> 00:15:28,280 Speaker 1: apart with a fork, and that's just the rice. Talk 243 00:15:28,320 --> 00:15:32,600 Speaker 1: about the tradition of this rice and why it is 244 00:15:32,640 --> 00:15:38,240 Speaker 1: the primary meal lender often in typhood. 245 00:15:39,560 --> 00:15:43,520 Speaker 3: So Thai people love sweets and we use all the 246 00:15:43,680 --> 00:15:47,880 Speaker 3: ingredients available in Thailand. So mango is definitely one of 247 00:15:48,000 --> 00:15:55,320 Speaker 3: the steppo fruit in Thailand and every region sticky rice differently, 248 00:15:56,240 --> 00:15:59,600 Speaker 3: but if you do it correctly, you know, it's it's 249 00:15:59,600 --> 00:16:02,080 Speaker 3: a stick that has to be in the right temperature, 250 00:16:03,320 --> 00:16:07,080 Speaker 3: the coconut milk on top that you pour it on, 251 00:16:07,200 --> 00:16:09,960 Speaker 3: the sure the sticky rice has to be you know, 252 00:16:10,480 --> 00:16:13,640 Speaker 3: to have Some people like it extremely sweet. Some people 253 00:16:13,680 --> 00:16:17,120 Speaker 3: like it less sweet. I think we did it where 254 00:16:17,240 --> 00:16:20,480 Speaker 3: it's just the right amount where once you pour it 255 00:16:20,520 --> 00:16:24,840 Speaker 3: in and you know this is coming from our kitchens 256 00:16:25,440 --> 00:16:28,600 Speaker 3: maybe forty five minutes ago and it's still you still 257 00:16:28,640 --> 00:16:30,160 Speaker 3: taste the freshnet. 258 00:16:30,480 --> 00:16:34,240 Speaker 1: Oh. Absolutely, all the food, yes, and. 259 00:16:34,760 --> 00:16:39,520 Speaker 3: Again mango sticky rice a steppo dish of Thailand. Everyone 260 00:16:39,560 --> 00:16:39,960 Speaker 3: love it. 261 00:16:41,440 --> 00:16:46,440 Speaker 1: The food is absolutely stunning. It really is delicious. That heat, 262 00:16:48,440 --> 00:16:52,280 Speaker 1: the temperatures that everything are cooked, meaning the pastas and 263 00:16:53,480 --> 00:16:56,360 Speaker 1: or the noodles rather and the like just have that 264 00:16:56,480 --> 00:17:00,800 Speaker 1: great texture to them. It's softer than traditional attallion style 265 00:17:02,600 --> 00:17:07,359 Speaker 1: noodles and the way they come apart. Obviously, the shrimp 266 00:17:07,400 --> 00:17:11,200 Speaker 1: here was cooked to perfection and that heat with that texture, 267 00:17:11,280 --> 00:17:14,720 Speaker 1: that that wonderful bite and toothiness you get with a 268 00:17:14,800 --> 00:17:20,520 Speaker 1: shrimp cooked properly with that heat is that delicate and 269 00:17:20,600 --> 00:17:25,840 Speaker 1: that hot balance is lovely. This rice is part perfection. 270 00:17:26,760 --> 00:17:30,240 Speaker 1: You should be very proud. And that's twenty six years 271 00:17:30,800 --> 00:17:32,920 Speaker 1: here in Los Angeles. That's pretty exciting. 272 00:17:34,000 --> 00:17:37,320 Speaker 3: Well, thank you so much, and kudo to all my 273 00:17:37,400 --> 00:17:40,920 Speaker 3: brother sister who you know, learned to cook at young 274 00:17:40,960 --> 00:17:46,560 Speaker 3: age and you know many many family recipe handout for 275 00:17:46,760 --> 00:17:50,080 Speaker 3: generations and thanks to mom and Dad who taught us 276 00:17:50,200 --> 00:17:53,680 Speaker 3: at young age kind of infuts us learn how to cook. 277 00:17:53,760 --> 00:17:56,840 Speaker 3: And I have the liberty of being the youngest of 278 00:17:56,880 --> 00:18:00,760 Speaker 3: the family and I get to taste so many dishes 279 00:18:00,760 --> 00:18:03,560 Speaker 3: that everyone cook and now you know, we present it 280 00:18:03,600 --> 00:18:07,040 Speaker 3: at the restaurant, both at Emporium Thie and the new 281 00:18:07,040 --> 00:18:08,480 Speaker 3: one Emporium Tide Market. 282 00:18:09,320 --> 00:18:14,240 Speaker 1: What's the best way for people to to find your location? 283 00:18:14,320 --> 00:18:17,359 Speaker 1: What's your website and social media and things that people 284 00:18:17,359 --> 00:18:18,200 Speaker 1: can find out more. 285 00:18:18,320 --> 00:18:22,800 Speaker 3: Yes, go to Emporiumtie dot com for Emporium Tie in Westwood, 286 00:18:23,160 --> 00:18:26,159 Speaker 3: and I always tell people the easiest way is follow 287 00:18:26,240 --> 00:18:32,280 Speaker 3: us on Instagram. Emporium Thie actually at Emporium Thie and 288 00:18:32,359 --> 00:18:36,159 Speaker 3: also with the new location is at Emporium Tide Market. 289 00:18:36,880 --> 00:18:40,840 Speaker 3: And you know both location is about six minutes apart, 290 00:18:41,240 --> 00:18:46,040 Speaker 3: but we actually have you know, different kind of overlapping menu, 291 00:18:46,280 --> 00:18:50,040 Speaker 3: but majority of the two location has also a variety 292 00:18:50,080 --> 00:18:53,800 Speaker 3: of differences where we bring more street food, you know, 293 00:18:53,840 --> 00:18:56,480 Speaker 3: from the north, from the south, from the east to 294 00:18:56,760 --> 00:19:00,680 Speaker 3: the Sawtail Boulevard location and that is Emporium Tie Market. 295 00:19:01,119 --> 00:19:05,240 Speaker 3: But you know, we've been there. We have been in 296 00:19:05,280 --> 00:19:09,280 Speaker 3: the community for twenty six years. We feed thousands and 297 00:19:09,400 --> 00:19:13,680 Speaker 3: thousand of healthcare workers during the pandemic. We went through 298 00:19:13,760 --> 00:19:18,320 Speaker 3: so many storms since two thousands, and you know, we 299 00:19:18,520 --> 00:19:21,000 Speaker 3: we survive and continue to thrive. And we have to 300 00:19:21,080 --> 00:19:24,200 Speaker 3: thanks the community that have been supporting us in the 301 00:19:24,280 --> 00:19:26,040 Speaker 3: past twenty six years. 302 00:19:26,520 --> 00:19:31,160 Speaker 1: Yeah, that turn from nineteen ninety nine into two thousand 303 00:19:31,280 --> 00:19:34,639 Speaker 1: was an interesting time to be alive, to say the least, 304 00:19:34,760 --> 00:19:38,560 Speaker 1: and then to progress from that into twenty twenty six 305 00:19:39,000 --> 00:19:41,360 Speaker 1: and all we've been through in the last five six 306 00:19:41,440 --> 00:19:46,439 Speaker 1: years as well. Good for you. The food is absolutely outstanding. 307 00:19:48,280 --> 00:19:51,720 Speaker 3: Yeah, and I really want to touch on what I'm 308 00:19:51,800 --> 00:19:56,520 Speaker 3: here today is the Master of Tastes that we have 309 00:19:56,640 --> 00:20:00,640 Speaker 3: been participated back in twenty twenty four and this is 310 00:20:00,720 --> 00:20:05,040 Speaker 3: like a great events with the Great Cause at the 311 00:20:05,280 --> 00:20:09,280 Speaker 3: Iconics you know fields up the Rose Bowl and I 312 00:20:09,400 --> 00:20:14,000 Speaker 3: was there seeing all the wonderful chef in La participating 313 00:20:14,080 --> 00:20:19,360 Speaker 3: and they really go all out so high. We recommend it. 314 00:20:19,359 --> 00:20:21,960 Speaker 3: It will be with it. You know what's the cause, 315 00:20:22,440 --> 00:20:25,240 Speaker 3: and you know, all the proceed go back to help 316 00:20:25,359 --> 00:20:30,119 Speaker 3: the Union Station homeless services. And this is a wonderful, 317 00:20:30,240 --> 00:20:34,840 Speaker 3: wonderful organization that and also wonderful event that you don't 318 00:20:34,840 --> 00:20:37,600 Speaker 3: want to miss these things. 319 00:20:37,640 --> 00:20:45,240 Speaker 1: These events are less less available than they were pre pandemic, 320 00:20:45,800 --> 00:20:48,800 Speaker 1: and if we don't go and enjoy them, they go away. 321 00:20:48,920 --> 00:20:55,080 Speaker 1: I highly recommend checking out Masters of Taste La dot com. 322 00:20:55,400 --> 00:20:59,640 Speaker 1: The event is on Sunday, April nineteenth in Pasadena at 323 00:20:59,680 --> 00:21:04,000 Speaker 1: the Rose Bowl there, as John said, and you can 324 00:21:04,000 --> 00:21:07,520 Speaker 1: go have yourself a great time. These are chefs, love them. 325 00:21:07,680 --> 00:21:10,760 Speaker 1: It's not work, it's camaraderie. They get to see friends 326 00:21:10,880 --> 00:21:12,760 Speaker 1: in the industry that they don't normally get to see. 327 00:21:12,760 --> 00:21:17,159 Speaker 1: They're in great moods, they're they're showing off their flavors 328 00:21:17,240 --> 00:21:19,240 Speaker 1: and so they're at the they're at the peak of 329 00:21:19,280 --> 00:21:23,880 Speaker 1: their game. So check that out Masters of Taste La 330 00:21:24,040 --> 00:21:29,159 Speaker 1: dot com. John Sukami, thank you so much for coming in. 331 00:21:29,240 --> 00:21:31,400 Speaker 1: What a pleasure it was to meet you. And don't 332 00:21:31,440 --> 00:21:32,960 Speaker 1: be a stranger. You're welcome anytime. 333 00:21:33,280 --> 00:21:34,280 Speaker 3: Thank you for having me. 334 00:21:35,760 --> 00:21:38,040 Speaker 1: You've been listening to the Fork Report. You can always 335 00:21:38,080 --> 00:21:40,760 Speaker 1: hear us live on KFI AM six forty two to 336 00:21:40,840 --> 00:21:44,520 Speaker 1: five pm on Saturday and anytime on demand on the 337 00:21:44,560 --> 00:21:45,600 Speaker 1: iHeartRadio app.