Imagine: Scallion pancake french fires and mochi Twinkies. Mouth watering yet?
We know that food and identity are intricately linked. And when we shame a person’s food choices—especially when the dish is representative of their culture—we are also shaming the individual’s heritage.
Asian-Americans in particular have been on the receiving end of this type of discrimination. It’s such a universal childhood experience that the term “lunchbox moment” was coined to describe having their school lunches being ridiculed.
Fortunately, society is evolving. Diversity, inclusion and blending culture is becoming more the norm. And food, like every art form, follows suit. Hence, delectable fusions that not only delight the taste buds, but cook up a more curious and compassionate world.
Which brings us to Taiwanese-American designer turned food writer and photographer Frankie Gaw.
On his website, Gaw claims he’s “not a chef by any means,” but just one scroll through his blog, titled “Little Fat Boy,” will have you thinking differently.Gaw’s recipes are heavily inspired by the meals prepared to him in childhood by his grandmother, who makes several guest appearances during his videos.
“My hope…is to capture the melting pot of food experiences that I love through recipes, videos, pop-up events, and more. I just want it to feel like you’re eating in my grandma’s kitchen and getting the best kind of fat with 10-year-old plump me with a bunch of steamed buns stuffed in your face, coupled with a little slice of Midwestern suburban goodness,” he says.
That intention certainly comes across with his “American Classics turned Taiwanese” series, where everything from Twinkies to Mcdonald’s Happy Meals to good ol’ mac n’ cheese gets an Asian spin.
Did we mention that he even creates his own version of the food packaging? Yeah, he’s extra in the best way.
With each recipe video, Gaw shares moments of his life, like how he would screen his lunch for non-American snacks and throw them away, or pontificate how life might be different if iconic brands capitalized on different flavors from around the world. Like if Campbell's soups introduced congee to “made congee into a pantry staple,” or if Cheerios introduced Asian flavors like sesame and miso.
After seeing his creations, it’s hard not to wonder that too. See more below:
I could eat 7 strawberry match "Twunkies" in one go, easily.
Congee is just like soup, but with more flavor and fillings? Sign me up.
Gaw is right. More cereal flavors, please.
Taiwanese fried chicken + Cheetos = tastebud heaven
Not only is this version of Lunchables way more pleasing to the eye, it would probably be more satisfying for the tummy.
Caramalized onions make everything better. So why not mac-n-cheese.
Hoping to explore some of Gaw’s recipes yourself? Gaw recently came out with a cookbook, titled “First Generation: Recipes from My Taiwanese-American Home,” which is filled not only with unique, scrumptious meal ideas, but deeply personal stories from his childhood, giving viewers a real opportunity to be transported to new places. And all through food! What’s not to like?
macro shot photography of beePhoto by 
