Malaysia, Ange Bronco, Lao Lao discussed on The Philly Blunt: The Podcast That Celebrates Philly


In this episode we sit down with Ange Bronco owner and chef of Saute come par on East Past Young Age tells the story of growing up in a small village in Malaysia and come into the Estates pursue a career in business unable to find any authentic Malaysian restaurants in the area and growing disinterested with the corporate world she decided to drop out gather bunch of family food critic Craig Lebron said of take him par there are few places in the city where crossing the threshold is like traveling across the globe satay Kampar is one sauteed impart was also a James Beard semifinalist best new restaurant in the country in two thousand seventeen we have a special guest host sitting in on this one because reef could make it please rate review subscribe up to this podcast if you haven't already we can't stress how important it is a show your support also follows on social media twitter facebook instagram all as Philly but we hope you enjoy uh-huh Hello Ladies and gentlemen and welcome to the Philly Blunt China good times hey this is great we have a special guest co host this week reef not able to make it so instead we've got the one the only Kirby Eh yeah leave the hope you're listening to not home yet missing it all and if you do a great job tonight firing reef you're in so don't don't screw this up all fire greg he seems to know what he's still about me that's the problem trust me would have fired the longtime ago we hear the way of recording all right so we've got a great guests this week excited to have her on the show And Brian NCA- pronounced correctly yeah that's fine Branka Andrew Blank Okay we've got Angie Branka owner and chef of saute compared announced that right yep you did all right he's on my name is for Turkey so welcome to the show we opened the restaurant along with husband John what three years ago three and a half years ago yeah two thousand sixteen okay that was a pretty big jump for you you had started in the corporate world and Kinda came into the restaurant Biz with not much restaurant experiences yeah that's exactly right my entire Korea wasn't a carpet wool Jitsu in and I worked for IBM for quite a while a climb up the corporate ladder went all the way up to the corporate data discovered know what I don't quite fit in here decided the restaurant is probably fit in the best and I totally enjoyed it so decided to open a restaurant seems crazy everyone told told me that I lost my mind is going through a crisis or something like that but did you have any restaurant experience I know you're crazy paid off though well I so the thing though as I did know how to cook I didn't know how to cook the cuisine that I grew up with very well sure but lots of people know how to cook looking in running a restaurant or two very different things Yeah I knew exactly what I was getting into I knew to kind of work that's required to run a restaurant I have family members in Malaysia who have run a restaurant street food cards back home and I was a kid ours always helping some of my family members who ran restaurants streets apart and and I under then what kind of work is like so you know the only difference that I had to learn here not so much of the weather running restaurant is this you know the the health poets here and what the Hell Co two have department koets Iraq crecy yeah that pot two and licensing and stuff like that and was good at out I pretty much know how to make the food run the food and how to operate The restaurant which the good thing though about the restaurant that I did come far it is a prettier restaurants if you come in you notice that the service is as if you travel halfway around the world because that's the only service I knew the food is just like you have traveled to Malaysia because that's the only knew how to cook so I wasn't trying to change anything I wasn't trying to adapt to what I think Americans one I just did what I knew and I think that's why I was able to succeed in what I did because there's a restaurant where I came from not what I think Dat America's one I think that's what made it successful is that a tough is that a tough decision though because obviously you're you have to cater to a customer most of your customers are going to be Americans and we're in Philadelphia where people have very strong opinions about things were you at all scared that Oh they might want an American version of Malaysian Food Oh yeah John talked so much about what we might things and and the challenges we might have we had all those challenges we had refers to come par in Malaysia south you know when someone artist Tame the menus will will does in the menus will will be caper six and and we didn't realize that Malaysia most people would be expected to order sticks by the dozen to eat because that's present at the center of the meal when you go to a place that's what you really want eight is a lot of Satay I brought out yesterday twenty thirty six person but when we first opened the doors media realized that that culture doesn't translate here and and other people coming in to order one stick to share with between two people you know a couple and and what will be binding half a stick and sharing a half of the etiquette somebody listening and they don't know what is for to explain it to us Yep sure yeah Satay as marinated Meat I need smaller pieces of me that's really well marinated and spice up sometimes Spicer Chagrin as spices salt and he's always brought on a coconut sharp in Malaysia and and the reason we grew it on coconut shot Choco maybe because it's a natural few that we have in Malaysia but he's also a smokeless chocolate the aroma of Saturday is the whole experience of waiting for your meal as well the Aromas almost like spice incense that enveloping the the restroom on and and also the skewers skuas do not do not have a smokiness to it because we don't use American Woods doesn't have that smoking us in Schaub chocolate enhances the smoke and aroma of spices so that's what Satay is is always easier with peanut sauce and alpina sauces made from scratch edge it's not peanut butter is not a pays is actually kind of like a gravy that you would put on top of Saturday and how we eat satay hard time finding coconut charcoal here the only ones in the US cooking on cooking chocolate imported every year you bring it in from NFS Few batches were from Malaysia. Sometimes we get stuff from India but yeah we it's hard to sausage is so now in the restaurant of F I R right and then how many skewers do I get too many sticks to I get now we found on by five six ten stakes just to just to get the message across you know minimum finds thanks for president with the reasonable way of enjoying satay and not half a state for me you're out of business real fast sharing one st yeah but it was a quick you know we learned a lot of lessons because it was for me it was about how how translate my culture here and it's something that I was not aware of let me first opened our doors because there are a lot of cultural differences is that I took for granted and I just assumed that people would eat the same way I would if I serve this kind of food and I realized that no I mean it's not many people understand how to eat this kind of food the way I would just assume for example Rendong and rice and and we still rise of Lao Lao meat dishes like curries down and vegetable dishes and in Malaysia where we OUGHTA rice plate it is our order ice skate we don't share our rights pates right so everyone orders arise plate for themselves and the Lao which is the protein and vegetables is always charitable dishes we always have to admit the table so we just take a spoonful of that an eat we've made a rice but what I notice you had America without any one explaining to them the rice would be mid off the table and everyone has their own pay rent down off the culture so site then you get a little ruler sound robbing people on the doing things wrong yeah but this is this is the things that I never knew before and it's a cultural difference in and for us to gradually over the last three years trying to explain to customers this we creating a manual for them suggesting flipping suggesting a manual which is true it'd way would approached his food eventually that those you know those kind of where it spread and and customers will bring new friends and they were about the way of eating at a restaurant and over time it has changed but it was challenging so having to sort of is you're sorta tell a story as much as it is to serve the Food I mean you're obviously he obviously had to let people know that this is you just you know people when they think of that region I think probably think more.

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