Samantha Chiu
Samantha is a Chinese-Vietnamese American studying Psychology and Anthropology. Her love for good food comes from both her grandmother and parents; Chinese food from her grandmother’s herbal teas and congee, Vietnamese food from her mother’s pho, spring rolls, and fish sauce, and American food from her father’s (attempts at) grilling burgers and steaks. Born and raised in the original Chinatown in Manhattan, Samantha views Flushing as the next evolution of her hometown, giving insight on the different changes and trends between the two.
Esti Jungreis
Esti is a lifelong Long Island inhabitant, and is currently majoring in Psychology and minoring in Business and Liberal Arts. Even though she has no Asian heritage, her love for dim-sum, spring rolls and sushi is unparalleled.
Virginia Lee
Virginia is an American-born Taiwanese majoring in Family and Consumer Sciences with a concentration in Textiles and Apparel and minoring in Business and Liberal Arts. Her preference for Americanized foods used makes it difficult for her and her mother to agree on where to eat in Flushing. Virginia is slowly incorporating more traditional foods in her diet, most notably tofu and has become especially fond of the odor of stinky tofu.
Eunice So
Eunice is a Korean-born immigrant studying Applied Mathematics and Piano Performance at the Aaron Copland School of Music, and never fails to amaze people by her seemingly bottomless stomach and her constant craving for good food and music.
Nathan Wong
Nathan is an American-born Chinese. His parents were born in Hong Kong and raised him eating traditional Chinese food. He first discovered his love for baking in 6th grade when he convinced his mother to let him use the oven that she had never touched because traditional Chinese cuisine usually does not involve baking. He also loves to cook traditional Chinese food and Americanized foods, experimenting with fusion foods as well. He is currently studying Biology and Secondary Education, hoping to become a high school Biology teacher.
