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"bio": "Alan Chazaro is the author of \u003cem>This Is Not a Frank Ocean Cover Album\u003c/em> (Black Lawrence Press, 2019), \u003cem>Piñata Theory\u003c/em> (Black Lawrence Press, 2020), and \u003cem>Notes from the Eastern Span of the Bay Bridge\u003c/em> (Ghost City Press, 2021). He is a graduate of June Jordan’s Poetry for the People program at UC Berkeley and a former Lawrence Ferlinghetti Fellow at the University of San Francisco. He writes about sports, food, art, music, education, and culture while repping the Bay on \u003ca href=\"https://twitter.com/alan_chazaro\">Twitter\u003c/a> and \u003ca href=\"https://www.instagram.com/alan_chazaro/?hl=en\">Instagram\u003c/a> at @alan_chazaro.",
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"content": "\u003cp>On Sunday, March 1, \u003ca href=\"https://www.kqed.org/arts/tag/oakland\">Oakland’s\u003c/a> Pacific Renaissance Plaza will be festooned with red paper lanterns, lucky New Year’s scrolls and what event organizer Diana Wu describes as “spring blooms vibes.” The sound of taiko drums will echo through the streets of Chinatown. Hungry guests will feast on shrimp dumplings and hand-pulled noodles. Eventually, the whole plaza will erupt into an all-out dance party.\u003c/p>\n\u003cp>It’s all part of the fourth annual \u003ca href=\"https://www.eventbrite.com/e/lantern-festival-2026-in-oakland-chinatown-tickets-1982206763790\">Oakland Chinatown Lantern Festival\u003c/a>, which traditionally marks the end of each year’s Lunar New Year festivities.\u003c/p>\n\u003cp>Wu — the executive director of the kitchen incubator \u003ca href=\"https://www.instagram.com/oaklandbloom/?hl=en\">Oakland Bloom\u003c/a>, which co-organizes the event along with the nonprofit \u003ca href=\"https://stickyriceclub.org/\">Sticky Rice Club\u003c/a> — explains that when the festival began in 2023, the idea was to bring Chinatown to life with the atmosphere of an Asian-style night market. At the time, the community was reeling in the aftermath of the pandemic shutdowns and a spate of anti-Asian violence.\u003c/p>\n\u003cfigure id=\"attachment_13987223\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987223\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/amber-wang-2025.jpg\" alt=\"A customer buying food from a festival vendor at night.\" width=\"2000\" height=\"1335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/amber-wang-2025.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/amber-wang-2025-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/amber-wang-2025-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/amber-wang-2025-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A customer ordering from one of the food tents at last year’s festival. \u003ccite>(Amber Wang, courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“And so that’s something we’ve continued — inviting the community out in the afternoon and evening, and then also inviting local businesses to stay open with us and really bring that vibrancy back to the neighborhood,” Wu says.\u003c/p>\n\u003cp>Like in \u003ca href=\"https://www.kqed.org/arts/13952739/lantern-festival-oakland-chinatown-oakland-bloom\">past years\u003c/a>, the Lantern Festival celebration will be a multicultural, intergenerational affair. A variety of all-ages activities will include a scavenger hunt where participants are given photo hints for landmarks located all around the Pacific Renaissance Plaza. (Prizes will include vouchers for a mango piggy dessert from \u003ca href=\"https://www.instagram.com/peonyseafoodrestaurant/?hl=en\">Peony\u003c/a>, the plaza’s dim sum standard bearer.) There will be mahjong tables, storytelling tents and even acupuncture booths. Meanwhile, a host of artists and makers will have tables set up to sell their wares.\u003c/p>\n\u003cfigure id=\"attachment_13987224\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987224\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/Lil-Devil-Beef-Noodle-Soup.jpg\" alt=\"Overhead view of a bowl of beef noodle soup.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/Lil-Devil-Beef-Noodle-Soup.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/Lil-Devil-Beef-Noodle-Soup-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/Lil-Devil-Beef-Noodle-Soup-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/Lil-Devil-Beef-Noodle-Soup-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lil Devil’s beef noodle soup, one of the dishes featured at this year’s Lantern Festival. \u003ccite>(Courtesy of Lil Devil Noodle Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='arts_13974383,arts_13986806']Foodwise, Oakland Bloom’s curatorial role means the offerings will be a mix of both Asian and non-Asian cuisines, with many of the vendors pulled from the stable of chefs who rotate through \u003ca href=\"https://www.instagram.com/otk_eats/\">Open Test Kitchen\u003c/a>, the nonprofit’s affiliated restaurant. Highlights include \u003ca href=\"https://tastecooking.com/biang-biang-goes-the-noodles/\">biang biang\u003c/a>–inspired hand-pulled noodles and Taiwanese beef noodle soup from newcomer \u003ca href=\"https://www.instagram.com/lil_devil_noodles/?hl=en\">Lil Devil Noodle Co.\u003c/a>, Michoacán-style tacos from \u003ca href=\"https://www.instagram.com/tsiripurepecha/?hl=en\">Tsiri\u003c/a>, sweets from \u003ca href=\"https://www.instagram.com/goddessnoircakes/\">Goddess Noir Cakes\u003c/a> (which comes out of Black American baking traditions) and heart-shaped empanadas from the Palestinian-Cuban pop-up \u003ca href=\"https://www.instagram.com/palestiniancubanfusion/?hl=en\">Asúkar\u003c/a>. (Traditionally, the Lantern Festival is also a romantic holiday, Wu explains.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wu says that as the festival has formed deeper connections in Oakland Chinatown over the years, more businesses in the neighborhood are now playing an active role in the event. In fact, two of the 10 food vendors are the brick-and-mortar restaurants \u003ca href=\"https://www.instagram.com/ying_kee__restaurant/\">Ying Kee\u003c/a> and Nature Vegetarian, both longtime Chinatown staples. For the Lantern Festival, they’ll serve a selection of classics: from Ying Kee, shrimp wonton soup and shrimp dumpling soup (both lucky dishes for ringing in the New Year), and from Nature Vegetarian, plant-based salt-and-pepper chicken, Chinese broccoli chow fun and more.\u003c/p>\n\u003cfigure id=\"attachment_13987225\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987225\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/ying-kee-wontons.jpg\" alt=\"A bowl of wonton soup.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/ying-kee-wontons.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/ying-kee-wontons-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/ying-kee-wontons-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/ying-kee-wontons-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ying Kee’s wonton soup. The restaurant is one of the Chinatown brick-and-mortar businesses participating in this year’s festival. \u003ccite>(Courtesy of Ying Kee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And what better way for the whole evening to culminate than with a big dance party? “We just love inviting the neighbors to just come dance together in the plaza,” Wu says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/lantern-festival-2026-in-oakland-chinatown-tickets-1982206763790\">\u003ci>Oakland Chinatown Lantern Festival\u003c/i>\u003c/a>\u003ci> will take place in and around the Pacific Renaissance Plaza (388 9th St., Oakland) on Sunday, March 1, 3–8 p.m. The event is free and open to the public, with food available for purchase on an a la carte basis. Guests are asked to wear masks when not eating and drinking.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Sunday, March 1, \u003ca href=\"https://www.kqed.org/arts/tag/oakland\">Oakland’s\u003c/a> Pacific Renaissance Plaza will be festooned with red paper lanterns, lucky New Year’s scrolls and what event organizer Diana Wu describes as “spring blooms vibes.” The sound of taiko drums will echo through the streets of Chinatown. Hungry guests will feast on shrimp dumplings and hand-pulled noodles. Eventually, the whole plaza will erupt into an all-out dance party.\u003c/p>\n\u003cp>It’s all part of the fourth annual \u003ca href=\"https://www.eventbrite.com/e/lantern-festival-2026-in-oakland-chinatown-tickets-1982206763790\">Oakland Chinatown Lantern Festival\u003c/a>, which traditionally marks the end of each year’s Lunar New Year festivities.\u003c/p>\n\u003cp>Wu — the executive director of the kitchen incubator \u003ca href=\"https://www.instagram.com/oaklandbloom/?hl=en\">Oakland Bloom\u003c/a>, which co-organizes the event along with the nonprofit \u003ca href=\"https://stickyriceclub.org/\">Sticky Rice Club\u003c/a> — explains that when the festival began in 2023, the idea was to bring Chinatown to life with the atmosphere of an Asian-style night market. At the time, the community was reeling in the aftermath of the pandemic shutdowns and a spate of anti-Asian violence.\u003c/p>\n\u003cfigure id=\"attachment_13987223\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987223\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/amber-wang-2025.jpg\" alt=\"A customer buying food from a festival vendor at night.\" width=\"2000\" height=\"1335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/amber-wang-2025.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/amber-wang-2025-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/amber-wang-2025-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/amber-wang-2025-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A customer ordering from one of the food tents at last year’s festival. \u003ccite>(Amber Wang, courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“And so that’s something we’ve continued — inviting the community out in the afternoon and evening, and then also inviting local businesses to stay open with us and really bring that vibrancy back to the neighborhood,” Wu says.\u003c/p>\n\u003cp>Like in \u003ca href=\"https://www.kqed.org/arts/13952739/lantern-festival-oakland-chinatown-oakland-bloom\">past years\u003c/a>, the Lantern Festival celebration will be a multicultural, intergenerational affair. A variety of all-ages activities will include a scavenger hunt where participants are given photo hints for landmarks located all around the Pacific Renaissance Plaza. (Prizes will include vouchers for a mango piggy dessert from \u003ca href=\"https://www.instagram.com/peonyseafoodrestaurant/?hl=en\">Peony\u003c/a>, the plaza’s dim sum standard bearer.) There will be mahjong tables, storytelling tents and even acupuncture booths. Meanwhile, a host of artists and makers will have tables set up to sell their wares.\u003c/p>\n\u003cfigure id=\"attachment_13987224\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987224\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/Lil-Devil-Beef-Noodle-Soup.jpg\" alt=\"Overhead view of a bowl of beef noodle soup.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/Lil-Devil-Beef-Noodle-Soup.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/Lil-Devil-Beef-Noodle-Soup-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/Lil-Devil-Beef-Noodle-Soup-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/Lil-Devil-Beef-Noodle-Soup-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Lil Devil’s beef noodle soup, one of the dishes featured at this year’s Lantern Festival. \u003ccite>(Courtesy of Lil Devil Noodle Company)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Foodwise, Oakland Bloom’s curatorial role means the offerings will be a mix of both Asian and non-Asian cuisines, with many of the vendors pulled from the stable of chefs who rotate through \u003ca href=\"https://www.instagram.com/otk_eats/\">Open Test Kitchen\u003c/a>, the nonprofit’s affiliated restaurant. Highlights include \u003ca href=\"https://tastecooking.com/biang-biang-goes-the-noodles/\">biang biang\u003c/a>–inspired hand-pulled noodles and Taiwanese beef noodle soup from newcomer \u003ca href=\"https://www.instagram.com/lil_devil_noodles/?hl=en\">Lil Devil Noodle Co.\u003c/a>, Michoacán-style tacos from \u003ca href=\"https://www.instagram.com/tsiripurepecha/?hl=en\">Tsiri\u003c/a>, sweets from \u003ca href=\"https://www.instagram.com/goddessnoircakes/\">Goddess Noir Cakes\u003c/a> (which comes out of Black American baking traditions) and heart-shaped empanadas from the Palestinian-Cuban pop-up \u003ca href=\"https://www.instagram.com/palestiniancubanfusion/?hl=en\">Asúkar\u003c/a>. (Traditionally, the Lantern Festival is also a romantic holiday, Wu explains.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wu says that as the festival has formed deeper connections in Oakland Chinatown over the years, more businesses in the neighborhood are now playing an active role in the event. In fact, two of the 10 food vendors are the brick-and-mortar restaurants \u003ca href=\"https://www.instagram.com/ying_kee__restaurant/\">Ying Kee\u003c/a> and Nature Vegetarian, both longtime Chinatown staples. For the Lantern Festival, they’ll serve a selection of classics: from Ying Kee, shrimp wonton soup and shrimp dumpling soup (both lucky dishes for ringing in the New Year), and from Nature Vegetarian, plant-based salt-and-pepper chicken, Chinese broccoli chow fun and more.\u003c/p>\n\u003cfigure id=\"attachment_13987225\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13987225\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/ying-kee-wontons.jpg\" alt=\"A bowl of wonton soup.\" width=\"2000\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/ying-kee-wontons.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/ying-kee-wontons-160x160.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/ying-kee-wontons-768x768.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/ying-kee-wontons-1536x1536.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Ying Kee’s wonton soup. The restaurant is one of the Chinatown brick-and-mortar businesses participating in this year’s festival. \u003ccite>(Courtesy of Ying Kee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And what better way for the whole evening to culminate than with a big dance party? “We just love inviting the neighbors to just come dance together in the plaza,” Wu says.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/lantern-festival-2026-in-oakland-chinatown-tickets-1982206763790\">\u003ci>Oakland Chinatown Lantern Festival\u003c/i>\u003c/a>\u003ci> will take place in and around the Pacific Renaissance Plaza (388 9th St., Oakland) on Sunday, March 1, 3–8 p.m. The event is free and open to the public, with food available for purchase on an a la carte basis. Guests are asked to wear masks when not eating and drinking.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "How Dzui’s Became San José’s Favorite Durian Dessert Shop | KQED",
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"content": "\u003cp>[dropcap]A[/dropcap]t Dzui’s, a snug \u003ca href=\"https://www.kqed.org/arts/tag/vietnamese-food\">Vietnamese\u003c/a> dessert shop in Eastside San José, the display case is a cabinet of delectable mysteries. One side of the counter is piled high with flaky pastries and savory sponge cakes topped, variously, with pork floss and toasted seaweed. On the other, pillowy crepe rolls sit beside clamshell containers of rice pudding molded into the shape of Labubus (!) and a cluster of layer cakes resembling a snow-dusted, neon-green mountain range. Half the items in the case aren’t labeled.\u003c/p>\n\u003cp>[aside postID='arts_13925835,arts_13986607']Who needs a menu, though, when just about everything is mind-bogglingly tasty? Over the course of three recent visits, I hoovered up a refreshing tofu pudding drink packed with boba, pandan jellies and other assorted textural delights, and devoured a pot-pie-like ground pork pastry with boiled quailed eggs hidden inside.\u003c/p>\n\u003cp>More than anything, I reveled in the \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">rich, famously pungent flavor of durian\u003c/a>. Plump, tender durian crepes crammed full of whipped cream that’s layered with chunks of the intoxicating fruit. A durian-and-salt-cream milk tea that only got more potent — and more delicious — the longer I drank it.\u003c/p>\n\u003cfigure id=\"attachment_13904916\" class=\"wp-caption alignnone\" style=\"max-width: 2500px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13904916\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo.jpg\" alt=\"Two Vietnamese milk tea drinks, a pastry and a spiky green durian fruit spread out on a countertop.\" width=\"2500\" height=\"1667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo.jpg 2500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-2048x1366.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2500px) 100vw, 2500px\" />\u003cfigcaption class=\"wp-caption-text\">An assortment of drinks and desserts highlighting the rich, pungent flavor of fresh durian. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most memorable of all was a treat I’d never tried before: a round, flaky pastry that looked like a mooncake or a Chinese \u003ca href=\"https://thewoksoflife.com/wife-cake-lao-po-bing/\">wife cake\u003c/a>. Inside, the filling was a mix of green mung beans, salted egg yolk, candied winter melon and, once again, that characteristic sweet funk of fresh, ripe durian — a delightful combination of textures and flavors.\u003c/p>\n\u003cp>The pastries are known as bánh pía. And, as I soon learned, they’re the product of a 40-plus-year family legacy.\u003c/p>\n\u003ch3>\u003cb>A Chinese-Vietnamese legacy\u003c/b>\u003c/h3>\n\u003cp>As it turns out, the shop’s owner, Dzui Thai, comes from a long line of bánh pía makers. His aunt and uncle run \u003ca href=\"https://www.banhpiatanhung.vn/\">Tân Hưng\u003c/a>, one of the most famous bánh pía brands in Vietnam, adapting his grandfather’s four-decade-old original recipe.\u003c/p>\n\u003cp>The bánh pía pastries are a legacy of Vietnam’s Teochew (aka Chaozhou) people, an ethnic Chinese subgroup that mostly resettled in parts of Southeast Asia. Both sides of Thai’s family are Teochew who moved to Sóc Trăng, Vietnam, two generations ago. Thai himself is fluent in Mandarin. He says even after immigrating to Sóc Trăng, his paternal grandparents didn’t speak any Vietnamese at all.\u003c/p>\n\u003cfigure id=\"attachment_13986819\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986819\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-thai.jpg\" alt=\"A man in a baseball cap poses for a portrait while holding a plate of pastries.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-thai.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-thai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-thai-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-thai-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-caption-text\">The dessert shop’s owner, Dzui Thai, poses with an assortment of pastries. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bánh pía’s Chinese roots help explain why the pastries most closely resemble the kind of flaky, thin-skinned mooncakes that you’ll find in Chaozhou. In fact, Thai says, back in his hometown of Sóc Trăng, people were more likely to eat bánh pía to celebrate the Moon Festival than traditional mooncakes. As a kid, he remembers going to help out at his auntie’s factory each fall, right before the Moon Festival, and everyone would be exhausted from working almost nonstop for the whole month, making thousands upon thousands of bánh pía.\u003c/p>\n\u003cp>In fact, with his family’s blessing, the bánh pía at Dzui’s are also stamped with the Tân Hưng brand name — even though he produces the pastries independently here in San José, using the same laborious seven-step process that his family’s factories in Sóc Trăng employ. The branding caused some confusion when Thai first started selling the bánh pía, as some Vietnamese customers accused him of simply re-selling pastries he’d bought frozen from Vietnam.\u003c/p>\n\u003cp>“I respect my family, so that’s why I don’t change it,” Thai says of his decision to carry on the Tân Hưng name.\u003c/p>\n\u003cfigure id=\"attachment_13986822\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986822\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-banh-pia-labubu.jpg\" alt=\"Overhead view of a round Asian pastry, with the name of the brand — Tân Hưng — stamped in red. Next to it, a container of Labubu-shaped desserts.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-banh-pia-labubu.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-banh-pia-labubu-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-banh-pia-labubu-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-banh-pia-labubu-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-caption-text\">Dzui’s traditional durian bánh pía, seen here alongside a container of Labubu-shaped rice pudding. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Thai’s own path to opening a food business was somewhat circuitous. Originally, he’d moved to California in the late 2000s to attend film school at USC, but wound up dropping out when he was diagnosed with leukemia. Then, seven or eight years later, whiles living in San José with his sister, the cancer returned, and he had to drop everything again.\u003c/p>\n\u003cp>“One day, I was lying in bed and didn’t know what to do. I was so craving my family’s [food], so I decided to make it,” Thai recalls. “And then I started to try and sell it at home.”\u003c/p>\n\u003cp>At first, Thai’s nascent home bakery business only sold one item — a savory sponge cake topped with pork floss, Chinese sausage and salted egg yolk. It was a hit, and remains one of Dzui’s best-selling items. Soon, he started selling bánh pía too. At the time, he says, no one else was baking those fresh in San José; you could only buy frozen pía cakes at Vietnamese markets.\u003c/p>\n\u003cfigure id=\"attachment_13986820\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986820\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-savory-sponge-cake.jpg\" alt=\"A savory sponge cake on a plate.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-savory-sponge-cake.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-savory-sponge-cake-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-savory-sponge-cake-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-savory-sponge-cake-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-caption-text\">The savory sponge cake remains one of the bakery’s best-selling items. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Thai says his family didn’t initially support him getting into the food business; they were too worried about his health. But his little home baking venture was \u003ci>so \u003c/i>successful that they eventually relented and gave their approval. In 2017, when Thai was fully cancer-free, he opened Dzui’s Cakes & Desserts as a full-fledged Vietnamese bakery and snack shop. In the years since, Thai has expanded on his durian-forward beverage menu and added a cute cafe area bedecked with nostalgic, 1980s-era knicknacks, rebranding the shop as Dzui Cake & Tea.\u003c/p>\n\u003ch3>\u003cb>A paradise for durian lovers\u003c/b>\u003c/h3>\n\u003cp>As Thai tells it, it’s no coincidence that Dzui’s wound up becoming the South Bay’s go-to destination for durian desserts. That was the vision from the very beginning, he says. After all, even the store’s logo is a \u003ca href=\"https://www.facebook.com/photo/?fbid=506833571442967&set=a.506833548109636\">jolly cartoon durian\u003c/a>.\u003c/p>\n\u003cp>“When you open a business, you want to stand out — you want to be different,” Dzui says, pointing out the many other \u003ca href=\"https://www.kqed.org/arts/13904913/vietnamese-drinks-boba-che-guide-san-jose\">coffee shops and boba shops in San José\u003c/a> that sell more or less the same selection of milk teas and fruit teas.\u003c/p>\n\u003cfigure id=\"attachment_13986816\" class=\"wp-caption alignnone\" style=\"max-width: 1500px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986816\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-drink.jpg\" alt=\"A hand holds a cup of milk tea. The label reads, "You can't buy happiness, but you can buy durian."\" width=\"1500\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-drink.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-drink-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-drink-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-drink-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" />\u003cfigcaption class=\"wp-caption-text\">Dzui’s potent durian milk tea. The slogan on the label speaks to the shop’s overall ethos: “You can’t buy happiness, but you can buy durian.” \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, given the love-it-or-hate-it nature of durian itself, there was always a risk that the business would flop entirely. Instead, these days Dzui’s attracts large crowds of Asian (and some non-Asian) customers who come precisely \u003ci>because\u003c/i> they’ve heard the shop is a kind of paradise for durian lovers.\u003c/p>\n\u003cp>[aside postID='arts_13904913,arts_13986360']As for his family’s famous bánh pía, Thai sells a few different variations on the treat, including a savory version that has a char siu pork filling with crunchy bits of candied winter melon that act as a wonderful counterpoint. But in his view, a truly traditional bánh pía never omits the durian.\u003c/p>\n\u003cp>For Vietnamese people, he says, “When you say, ‘I want a pía cake,’ it means you love durian. Because that cake has to have durian inside.”\u003c/p>\n\u003cp>As Tết, aka Vietnamese Lunar New Year, kicks off this week, Thai says bánh pía aren’t necessarily a traditional New Year’s treat, but many of his customers love them so much that they’ll still buy them for their festival celebrations. He includes an assortment of them in the various Lunar New Year gift boxes that he sells, along with another perennial customer favorite: Taiwanese-style pineapple cakes that he makes using fresh pineapples.\u003c/p>\n\u003cfigure id=\"attachment_13986818\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986818\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-and-neice.jpg\" alt=\"A man and a young woman of Asian descent pose in front of a display of cakes and pastries.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-and-neice.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-and-neice-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-and-neice-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-and-neice-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-caption-text\">Thai and his niece, My Trang, pose in front of a counter stacked high with breads and pastries. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, Thai says he’s thinking of bringing even more of his family’s Teochew specialties here to San José. In particular, he says, some of his regulars keep clamoring for a type of Chinese sausage that he makes, about the size of a finger, with fresh shrimp inside. “Maybe this year,” he muses.\u003c/p>\n\u003cp>And of course there’s always a bevy of durian innovations, old and new, in the works. “Have you tried the durian egg tarts?” Thai asks. He’s thinking of putting them back on the menu soon.\u003c/p>\n\u003cp>“They’re really, really good,” he tells me. And I believe him.\u003c/p>\n\u003chr />\n\u003cp>\u003ca href=\"https://www.facebook.com/p/Dzuis-Cakes-Desserts-100063489853107/\">\u003ci>Dzui Cake & Tea\u003c/i>\u003c/a>\u003ci> is open Monday, Wednesday and Thursday from 10 a.m.–8:30 p.m., and Friday–Sunday from 10 a.m.–9 p.m. at 2451 Alvin Ave. in San José. The shop is closed on Tuesdays.\u003c/i>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class=\"utils-parseShortcode-shortcodes-__dropcapShortcode__dropcap\">A\u003c/span>\u003c/p>\u003cp>t Dzui’s, a snug \u003ca href=\"https://www.kqed.org/arts/tag/vietnamese-food\">Vietnamese\u003c/a> dessert shop in Eastside San José, the display case is a cabinet of delectable mysteries. One side of the counter is piled high with flaky pastries and savory sponge cakes topped, variously, with pork floss and toasted seaweed. On the other, pillowy crepe rolls sit beside clamshell containers of rice pudding molded into the shape of Labubus (!) and a cluster of layer cakes resembling a snow-dusted, neon-green mountain range. Half the items in the case aren’t labeled.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Who needs a menu, though, when just about everything is mind-bogglingly tasty? Over the course of three recent visits, I hoovered up a refreshing tofu pudding drink packed with boba, pandan jellies and other assorted textural delights, and devoured a pot-pie-like ground pork pastry with boiled quailed eggs hidden inside.\u003c/p>\n\u003cp>More than anything, I reveled in the \u003ca href=\"https://www.kqed.org/arts/13925835/durian-bay-area-love-letter-singaporean-culture\">rich, famously pungent flavor of durian\u003c/a>. Plump, tender durian crepes crammed full of whipped cream that’s layered with chunks of the intoxicating fruit. A durian-and-salt-cream milk tea that only got more potent — and more delicious — the longer I drank it.\u003c/p>\n\u003cfigure id=\"attachment_13904916\" class=\"wp-caption alignnone\" style=\"max-width: 2500px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13904916\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo.jpg\" alt=\"Two Vietnamese milk tea drinks, a pastry and a spiky green durian fruit spread out on a countertop.\" width=\"2500\" height=\"1667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo.jpg 2500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-800x533.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-1020x680.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-1536x1024.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-2048x1366.jpg 2048w, https://cdn.kqed.org/wp-content/uploads/sites/2/2021/10/001_KQED100321_VietnameseSJDrinks_AndriaLo-1920x1280.jpg 1920w\" sizes=\"auto, (max-width: 2500px) 100vw, 2500px\" />\u003cfigcaption class=\"wp-caption-text\">An assortment of drinks and desserts highlighting the rich, pungent flavor of fresh durian. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most memorable of all was a treat I’d never tried before: a round, flaky pastry that looked like a mooncake or a Chinese \u003ca href=\"https://thewoksoflife.com/wife-cake-lao-po-bing/\">wife cake\u003c/a>. Inside, the filling was a mix of green mung beans, salted egg yolk, candied winter melon and, once again, that characteristic sweet funk of fresh, ripe durian — a delightful combination of textures and flavors.\u003c/p>\n\u003cp>The pastries are known as bánh pía. And, as I soon learned, they’re the product of a 40-plus-year family legacy.\u003c/p>\n\u003ch3>\u003cb>A Chinese-Vietnamese legacy\u003c/b>\u003c/h3>\n\u003cp>As it turns out, the shop’s owner, Dzui Thai, comes from a long line of bánh pía makers. His aunt and uncle run \u003ca href=\"https://www.banhpiatanhung.vn/\">Tân Hưng\u003c/a>, one of the most famous bánh pía brands in Vietnam, adapting his grandfather’s four-decade-old original recipe.\u003c/p>\n\u003cp>The bánh pía pastries are a legacy of Vietnam’s Teochew (aka Chaozhou) people, an ethnic Chinese subgroup that mostly resettled in parts of Southeast Asia. Both sides of Thai’s family are Teochew who moved to Sóc Trăng, Vietnam, two generations ago. Thai himself is fluent in Mandarin. He says even after immigrating to Sóc Trăng, his paternal grandparents didn’t speak any Vietnamese at all.\u003c/p>\n\u003cfigure id=\"attachment_13986819\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986819\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-thai.jpg\" alt=\"A man in a baseball cap poses for a portrait while holding a plate of pastries.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-thai.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-thai-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-thai-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-thai-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-caption-text\">The dessert shop’s owner, Dzui Thai, poses with an assortment of pastries. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bánh pía’s Chinese roots help explain why the pastries most closely resemble the kind of flaky, thin-skinned mooncakes that you’ll find in Chaozhou. In fact, Thai says, back in his hometown of Sóc Trăng, people were more likely to eat bánh pía to celebrate the Moon Festival than traditional mooncakes. As a kid, he remembers going to help out at his auntie’s factory each fall, right before the Moon Festival, and everyone would be exhausted from working almost nonstop for the whole month, making thousands upon thousands of bánh pía.\u003c/p>\n\u003cp>In fact, with his family’s blessing, the bánh pía at Dzui’s are also stamped with the Tân Hưng brand name — even though he produces the pastries independently here in San José, using the same laborious seven-step process that his family’s factories in Sóc Trăng employ. The branding caused some confusion when Thai first started selling the bánh pía, as some Vietnamese customers accused him of simply re-selling pastries he’d bought frozen from Vietnam.\u003c/p>\n\u003cp>“I respect my family, so that’s why I don’t change it,” Thai says of his decision to carry on the Tân Hưng name.\u003c/p>\n\u003cfigure id=\"attachment_13986822\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986822\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-banh-pia-labubu.jpg\" alt=\"Overhead view of a round Asian pastry, with the name of the brand — Tân Hưng — stamped in red. Next to it, a container of Labubu-shaped desserts.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-banh-pia-labubu.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-banh-pia-labubu-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-banh-pia-labubu-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-banh-pia-labubu-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-caption-text\">Dzui’s traditional durian bánh pía, seen here alongside a container of Labubu-shaped rice pudding. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Thai’s own path to opening a food business was somewhat circuitous. Originally, he’d moved to California in the late 2000s to attend film school at USC, but wound up dropping out when he was diagnosed with leukemia. Then, seven or eight years later, whiles living in San José with his sister, the cancer returned, and he had to drop everything again.\u003c/p>\n\u003cp>“One day, I was lying in bed and didn’t know what to do. I was so craving my family’s [food], so I decided to make it,” Thai recalls. “And then I started to try and sell it at home.”\u003c/p>\n\u003cp>At first, Thai’s nascent home bakery business only sold one item — a savory sponge cake topped with pork floss, Chinese sausage and salted egg yolk. It was a hit, and remains one of Dzui’s best-selling items. Soon, he started selling bánh pía too. At the time, he says, no one else was baking those fresh in San José; you could only buy frozen pía cakes at Vietnamese markets.\u003c/p>\n\u003cfigure id=\"attachment_13986820\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986820\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-savory-sponge-cake.jpg\" alt=\"A savory sponge cake on a plate.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-savory-sponge-cake.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-savory-sponge-cake-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-savory-sponge-cake-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-savory-sponge-cake-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-caption-text\">The savory sponge cake remains one of the bakery’s best-selling items. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Thai says his family didn’t initially support him getting into the food business; they were too worried about his health. But his little home baking venture was \u003ci>so \u003c/i>successful that they eventually relented and gave their approval. In 2017, when Thai was fully cancer-free, he opened Dzui’s Cakes & Desserts as a full-fledged Vietnamese bakery and snack shop. In the years since, Thai has expanded on his durian-forward beverage menu and added a cute cafe area bedecked with nostalgic, 1980s-era knicknacks, rebranding the shop as Dzui Cake & Tea.\u003c/p>\n\u003ch3>\u003cb>A paradise for durian lovers\u003c/b>\u003c/h3>\n\u003cp>As Thai tells it, it’s no coincidence that Dzui’s wound up becoming the South Bay’s go-to destination for durian desserts. That was the vision from the very beginning, he says. After all, even the store’s logo is a \u003ca href=\"https://www.facebook.com/photo/?fbid=506833571442967&set=a.506833548109636\">jolly cartoon durian\u003c/a>.\u003c/p>\n\u003cp>“When you open a business, you want to stand out — you want to be different,” Dzui says, pointing out the many other \u003ca href=\"https://www.kqed.org/arts/13904913/vietnamese-drinks-boba-che-guide-san-jose\">coffee shops and boba shops in San José\u003c/a> that sell more or less the same selection of milk teas and fruit teas.\u003c/p>\n\u003cfigure id=\"attachment_13986816\" class=\"wp-caption alignnone\" style=\"max-width: 1500px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986816\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-drink.jpg\" alt=\"A hand holds a cup of milk tea. The label reads, "You can't buy happiness, but you can buy durian."\" width=\"1500\" height=\"2000\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-drink.jpg 1500w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-drink-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-drink-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-drink-1152x1536.jpg 1152w\" sizes=\"auto, (max-width: 1500px) 100vw, 1500px\" />\u003cfigcaption class=\"wp-caption-text\">Dzui’s potent durian milk tea. The slogan on the label speaks to the shop’s overall ethos: “You can’t buy happiness, but you can buy durian.” \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of course, given the love-it-or-hate-it nature of durian itself, there was always a risk that the business would flop entirely. Instead, these days Dzui’s attracts large crowds of Asian (and some non-Asian) customers who come precisely \u003ci>because\u003c/i> they’ve heard the shop is a kind of paradise for durian lovers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>As for his family’s famous bánh pía, Thai sells a few different variations on the treat, including a savory version that has a char siu pork filling with crunchy bits of candied winter melon that act as a wonderful counterpoint. But in his view, a truly traditional bánh pía never omits the durian.\u003c/p>\n\u003cp>For Vietnamese people, he says, “When you say, ‘I want a pía cake,’ it means you love durian. Because that cake has to have durian inside.”\u003c/p>\n\u003cp>As Tết, aka Vietnamese Lunar New Year, kicks off this week, Thai says bánh pía aren’t necessarily a traditional New Year’s treat, but many of his customers love them so much that they’ll still buy them for their festival celebrations. He includes an assortment of them in the various Lunar New Year gift boxes that he sells, along with another perennial customer favorite: Taiwanese-style pineapple cakes that he makes using fresh pineapples.\u003c/p>\n\u003cfigure id=\"attachment_13986818\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986818\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-and-neice.jpg\" alt=\"A man and a young woman of Asian descent pose in front of a display of cakes and pastries.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-and-neice.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-and-neice-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-and-neice-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/dzui-and-neice-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\" />\u003cfigcaption class=\"wp-caption-text\">Thai and his niece, My Trang, pose in front of a counter stacked high with breads and pastries. \u003ccite>(Luke Tsai/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, Thai says he’s thinking of bringing even more of his family’s Teochew specialties here to San José. In particular, he says, some of his regulars keep clamoring for a type of Chinese sausage that he makes, about the size of a finger, with fresh shrimp inside. “Maybe this year,” he muses.\u003c/p>\n\u003cp>And of course there’s always a bevy of durian innovations, old and new, in the works. “Have you tried the durian egg tarts?” Thai asks. He’s thinking of putting them back on the menu soon.\u003c/p>\n\u003cp>“They’re really, really good,” he tells me. And I believe him.\u003c/p>\n\u003chr />\n\u003cp>\u003ca href=\"https://www.facebook.com/p/Dzuis-Cakes-Desserts-100063489853107/\">\u003ci>Dzui Cake & Tea\u003c/i>\u003c/a>\u003ci> is open Monday, Wednesday and Thursday from 10 a.m.–8:30 p.m., and Friday–Sunday from 10 a.m.–9 p.m. at 2451 Alvin Ave. in San José. The shop is closed on Tuesdays.\u003c/i>\u003c/p>\n\u003c/div>\u003c/p>",
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"slug": "asian-high-tea-afternoon-tea-singaporean-malaysian-bay-area-kopi-bar-malaya-tea-room",
"title": "It’s a Golden Age for Asian-Style Afternoon Tea in the Bay Area",
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"headTitle": "It’s a Golden Age for Asian-Style Afternoon Tea in the Bay Area | KQED",
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"content": "\u003cp>On a recent Saturday morning, about a dozen elegantly dressed pastry lovers, decked out in their finest Regency-era gowns and dainty flower hats, promenaded into the \u003ca href=\"https://www.kqed.org/arts/tag/bampfa\">Berkeley Art Museum and Pacific Film Archive\u003c/a>. Up the museum’s bright red staircase they went, pausing occasionally to snap a selfie, until they’d reached the second-floor cafe, where a handsome spread of teacakes and finger sandwiches awaited.\u003c/p>\n\u003cp>The occasion? A \u003cem>Bridgerton\u003c/em>-themed tea party, which the cafe, \u003ca href=\"https://www.kqed.org/arts/13980465/kopi-bar-bampfa-cafe-berkeley-avocado-iced-coffee-kaya-toast\">Kopi Bar\u003c/a>, had timed to coincide with the soapy Netflix costume drama’s fourth season premiere. Thus the cavalcade of pearls and frilly chiffon gowns. Everything about the event appeared to be oh-so-perfectly British in its sensibilities — except that the food displayed on the wooden two-tier cake stands wasn’t \u003cem>only \u003c/em>your typical array of scones, clotted cream and cucumber sandwiches.\u003c/p>\n\u003cp>Cinnamon-roll-like pastry swirls shot through with sweet pandan and coconut sat next to crispy beef rendang samosas. Curried tuna salad topped delicate open-face sourdough brioche sandwiches. And while one sandwich did feature sliced cucumbers, they were mainly there to provide a cooling counterpoint to the fiery sambal-spiked egg salad on top.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the kind of food that chef-owner Nora Haron likes to serve at Kopi Bar — a reflection of her background as a Singaporean immigrant of Indonesian-Indian descent. And while the spread might have surprised some Anglophile tea party enthusiasts, anyone who’s taken high tea at, say, one of Singapore’s grand hotels would find the mix of Eastern and Western flavors utterly familiar.\u003c/p>\n\u003cp>After all, in countries like Singapore and Malaysia, where afternoon tea is a well-loved remnant of British colonization, it’s standard practice to combine the format and the aesthetics of English-style tea service with an infusion of Asian flavors. There, too, Haron likes to point out, guests get dressed up and \u003ca href=\"https://www.kqed.org/arts/13963228/indonesian-high-tea-kopi-bar-sandai-walnut-creek\">sip their Earl Grey with their pinkies out\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13986143\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986143\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_003-KQED.jpg\" alt=\"Diners enjoying an afternoon tea spread inside a busy cafe.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_003-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_003-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_003-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_003-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Guests share tea and pastries while dressed in “Bridgerton”-inspired outfits during Kopi Bar’s themed high tea service on Jan. 31, 2026, at the Berkeley Art Museum and Pacific Film Archive in Berkeley. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has its own rich tea party traditions, mostly nodding to the British style. But up until a couple of years ago, it was nearly impossible to find this kind of hybridized, Asian-inspired afternoon tea service.\u003c/p>\n\u003cp>That’s no longer the case. In fact, we’re experiencing something of a golden age for Asian-style afternoon tea here in the Bay Area, as new pop-ups and standalone tea rooms crop up to satisfy the growing demand.\u003c/p>\n\u003cp>To wit: Kopi Bar’s aforementioned \u003cem>Bridgerton \u003c/em>tea series will take over a section of the cafe every Saturday at least through the end of February. \u003ca href=\"https://www.instagram.com/littlemoonbakehouse/?hl=en\">Little Moon Bakehouse\u003c/a>, an Asian American vegan baking company in Oakland, hosts “reimagined” afternoon tea pop-ups at different venues around the Bay — packing 100 sweets lovers onto, say, the second floor of San Francisco’s Ferry Building for moon cakes and mini pork floss buns. Meanwhile, \u003ca href=\"https://www.instagram.com/pamanaplantas/?hl=en\">Pamana Plantas\u003c/a>, a plant store in Berkeley, has started throwing kamayan-inspired \u003ca href=\"https://pamanaplantas.com/pages/kamayan-tea-parties\">Filipino tea parties\u003c/a>, lining the tables with banana leaves and ube pastries. And while the afternoon tea program at San Francisco’s \u003ca href=\"https://www.instagram.com/sonandgarden/?hl=en\">Son & Garden\u003c/a>, a lavishly flower-bedecked spot from the owners of the Farmhouse Thai restaurant empire, doesn’t have an explicit Asian focus, its \u003ca href=\"https://www.yelp.com/biz_photos/son-and-garden-san-francisco?select=WSZlwDtjjA9iLKVlv9XNng\">themed tea sets\u003c/a> often include delicacies like Japanese cherry blossom cookies and homemade samosas.\u003c/p>\n\u003cfigure id=\"attachment_13986142\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986142\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_001-KQED.jpg\" alt=\"Close-up of a diner's hand holding up an open-face avocado sandwich.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_001-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_001-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_001-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_001-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A guest at Kopi Bar holds a tea sandwich topped with avocado and herbs. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the OG of the genre, Alameda’s \u003ca href=\"https://www.instagram.com/malayatearoom/?hl=en\">Malaya Tea Room\u003c/a>, which has served elegant Malaysian afternoon tea sets, both in person and as a take-home kit, for nearly seven years.\u003c/p>\n\u003cp>For her part, Haron says the tea parties have by far been her most popular events since she started hosting them last year. After she \u003ca href=\"https://www.kqed.org/arts/13980465/kopi-bar-bampfa-cafe-berkeley-avocado-iced-coffee-kaya-toast\">moved Kopi Bar to Berkeley\u003c/a> from its original Walnut Creek location this past fall, she received a steady stream of DMs from old customers, pleading with her: “Please, please, will you do this again?”\u003c/p>\n\u003cp>In response to such a groundswell of support, Haron says, laughing, “How can I not?”\u003c/p>\n\u003ch2>Reclaiming a colonial history\u003c/h2>\n\u003cp>Of course, the British were the ones who brought the practice of a light afternoon meal with tea to Singapore and Malaysia during their long period of colonial rule — from 1819 to 1963, in the case of Singapore. The Raffles Hotel, probably the most iconic place to take tea in Singapore, started offering its afternoon tea service — complete with live orchestra — in 1918.\u003c/p>\n\u003cp>“The new enterprise should be warmly encouraged by the public of both sexes who often find the hours between 4:30 and dinner time hang heavily,” an \u003ca href=\"https://eresources.nlb.gov.sg/newspapers/digitised/article/straitstimes19180109-1.2.26?qt=%22afternoon%20tea%22,%20%22raffles%20hotel%22&q=%22afternoon%20tea%22%20%22raffles%20hotel%22\">article in Singaporean newspaper \u003cem>The Straits Times\u003c/em>\u003c/a> enthused at the time. Meanwhile, a popular restaurant called Emmerson’s Tiffin Room was advertising a more modest daily afternoon tea \u003ca href=\"https://eresources.nlb.gov.sg/newspapers/digitised/article/singfreepressb18980702-1.2.32.2?qt=%22afternoon%20tea%22,%20emmerson&q=%22afternoon%20tea%22%20%22emmerson%27s%22\">as early as 1898\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13986151\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986151\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_031-KQED.jpg\" alt=\"A woman in an elegant dark blue dress with matching floral hat.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_031-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_031-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_031-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_031-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cindy Lee, a guest at Kopi Bar’s “Bridgerton”-themed high tea, poses in the stairwell at BAMPFA. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These initial offerings were mostly geared toward Singapore’s British residents, as well as wealthy travelers visiting from Europe. But the custom of taking afternoon tea was eventually taken up by locals as well — and persisted long after the British left.\u003c/p>\n\u003cp>Local expressions of the tradition began as early as the 1960s, says \u003ca href=\"https://www.instagram.com/kfseetoh/?hl=en\">KF Seetoh\u003c/a>, probably the foremost street food expert in Singapore. Cafes began selling kaya toast and local coffee in the afternoon; curry puffs and pandan cakes also first appeared around this time.\u003c/p>\n\u003cp>“These days at Raffles, you’ll find Indian tiffin meals \u003cem>and\u003c/em> tiered trays of high tea offerings, [everything] from the usual British fare to even \u003ca href=\"https://ccs.city/en/chinese-cultural-club/chinese-culinary/nyonya-cake\">Nyonya cakes\u003c/a>,” Seetoh says. “The evolution [can be] credited to finding an identity true to the mishmash of cultures in Singapore — the best of everyone’s kitchens and grandmas’ recipes.”\u003c/p>\n\u003cp>A similar story played out in Malaysia. For Malaya Tea Room owner Leena Lim, going out for tea was an occasional mother-daughter treat she remembers enjoying all through her childhood. Every couple of months, her mother would bring her to afternoon tea at the Shangri-La Hotel in Kuala Lumpur, where she’d marvel at all of the fancy cakes and finger sandwiches.[aside postID=arts_13986360 hero='https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/yaichi-kaisendon.jpg']“It was such an intimate, beautiful experience,” she says.\u003c/p>\n\u003cp>Back then, in the ’80s and ’90s, most of the upscale hotel afternoon tea places in Malaysia still served food that was overwhelmingly British. At most, Lim recalls, maybe one item — say, a curry puff — would nod toward the local food culture. Because afternoon tea at the big hotels was “fancy” and expensive, Lim says even locals \u003cem>wanted\u003c/em> the food to be authentically British. Why would anyone pay so much to eat a Malaysian snack they could buy down the street for just a few ringgits?\u003c/p>\n\u003cp>Lim estimates it’s only in the last 10 years or so that even the fanciest British-style tea rooms in Malaysia and Singapore have started leaning more into local flavors, adding sambals and curries and kuehs (assorted bite-size treats made with glutinous rice) into the mix with the scones and cucumber sandwiches that people still expect.\u003c/p>\n\u003cp>When Lim opened Malaya Tea Room in 2019, on a quiet stretch of Central Avenue in Alameda, she wanted it to be more of a hybrid. At the time, she didn’t know of any other businesses that were throwing Asian–inspired afternoon tea parties. Beloved local institutions like Lovejoy’s more or less replicate the British traditions.\u003c/p>\n\u003cp>\u003ca href=\"https://sf.eater.com/2020/9/14/21436496/malaya-tea-room-afternoon-tea-takeout-box-kaya-jam-rendang-alameda\">Lim wanted to do both\u003c/a>. She planned to do the British stuff just as well as, or maybe even better than, the purely Anglophilic places — to, for instance, be one of the only places that make their clotted cream from scratch. But she also wanted to introduce customers to elegant, afternoon tea versions of some of her favorite Malaysian street snacks — in other words, to serve food that actually tastes \u003cem>good\u003c/em>. (She’d grown to find the British standards to be quite bland and boring.) Her menu included one finger sandwich that’s based on kaya toast, another that combines pork floss with a homemade basil spread, and yet another that features bakkwa (Malaysian pork jerky).\u003c/p>\n\u003cfigure id=\"attachment_13986561\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986561\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_039-KQED.jpg\" alt=\"Three-tiered cake stand with an array of cakes, pastries and finger sandwiches.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_039-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_039-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_039-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_039-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">British-style scones with clotted cream and strawberry jam sit alongside curried potato canapés on gluten-free crackers during afternoon tea at Malaya Tea Room in Alameda on Feb. 6, 2026. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When my family arrived at Malaya on a recent Sunday, the atmosphere inside the cozy tea room was languid and vaguely tropical — lush greenery sprawled in every direction; a ceiling fan spun lazily up above. Nostalgic knickknacks (antique Chinese vases, an abacus, an old Hup Seng cracker tin) decorated the display cabinets. On the table was a little bell to ring when you were ready for your server to come take your order.\u003c/p>\n\u003cp>The sandwiches we loved best included the curry chicken, made with coconut milk and a secret spice blend, and a sardine-and-cucumber number that Lim makes by doctoring the canned sardines in tomato sauce that you can buy at Asian grocers. On the sweets side, we enjoyed an airy-light pandan chiffon cake that wasn’t \u003cem>too \u003c/em>sweet — the ultimate compliment for an Asian dessert.\u003c/p>\n\u003cp>Even the egg salad sandwich, which we ordered off the British side of the menu, was uncommonly good — lush with Kewpie mayonnaise and served on fluffy milk bread. It tasted exactly like the ones you get at 7-Eleven in Japan.\u003c/p>\n\u003cp>Lim says that’s exactly what she was going for: a familiar flavor that reminds you of childhood.\u003c/p>\n\u003cfigure id=\"attachment_13986559\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986559\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_034-KQED.jpg\" alt=\"An Asian woman poses in front of a tiered cake stand with pastries and sandwiches.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_034-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_034-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_034-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_034-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Leena Lim, owner of Malaya Tea Room, sits behind a table set for afternoon tea. The tea room opened in Alameda in 2019 and has become a destination for specialty tea service in the East Bay. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her business has had its ups and downs over the past seven years, especially with the pandemic hitting just months after it opened. But she’s developed a loyal customer base, and people do seem to better understand Malaya’s afternoon tea offerings now than they did in the shop’s early days. Part of that, she says, just has to do with how much more popular Asian food is these days — how there’s now a cultural cachet to being the sort of person who understands pandan and ube: “Otherwise, it’s like who are you? Do you even live here?”\u003c/p>\n\u003cp>It helps that afternoon tea is the ultimate Instagram-friendly meal. Plus, Lim says, “people love dressing up,” and going out for tea provides a rare opportunity to do that. Every year, she has a big group that comes in cosplaying as anime characters.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During our visit, we spotted three elderly women enjoying a quiet conversation, a table of Gen Z Taiwanese ladies chattering happily in Mandarin, and a group of white otaku having an intense debate about \u003cem>Dragon Ball Z\u003c/em>.\u003c/p>\n\u003cp>“Now I even get groups of men who come in by themselves,” Lim says. “I think that’s awesome.”\u003c/p>\n\u003ch2>Tea with a twist\u003c/h2>\n\u003cp>The bakeries and cafes that offer Asian-style afternoon tea in the Bay Area all have their own charm — and their own little twists on the genre.\u003c/p>\n\u003cp>Little Moon Bakehouse owner Annie Wang says her pop-ups are a natural extension of the fact that she started baking bread for the first time in 2024, adding a variety of Chinese bakery–style buns to her repertoire of plant-based cookies and mooncakes. Unlike Wang’s other baked goods, the breads don’t have long enough of a shelf life to ship nationally.\u003c/p>\n\u003cfigure id=\"attachment_13986606\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986606\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/LITTLE-MOON-BAKEHOUSE-TEA-PARTY-2025-136-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/LITTLE-MOON-BAKEHOUSE-TEA-PARTY-2025-136-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/LITTLE-MOON-BAKEHOUSE-TEA-PARTY-2025-136-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/LITTLE-MOON-BAKEHOUSE-TEA-PARTY-2025-136-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/LITTLE-MOON-BAKEHOUSE-TEA-PARTY-2025-136-KQED-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Little Moon Bakehouse owner Annie Wang (standing) mingles with guests at her afternoon tea pop-up at the San Francisco Ferry Building on Dec. 14, 2025. Featured items included plant-based mooncakes and mini pork floss buns. \u003ccite>(Phil Stockbridge/SF Event Photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I realized that this would be great for an experience,” she says. She started renting out venues across the Bay Area to host one-day afternoon tea pop-ups, filling up three-tier cake stands with an equal split of sweet and savory treats.\u003c/p>\n\u003cp>On Feb. 22, she’ll host her second tea pop-up in the San Francisco Ferry Building — a \u003ca href=\"https://littlemoonbakehouse.com/products/afternoon-tea-in-sf-sun-dec-14-ferry-building-copy\">Lunar New Year–themed bash\u003c/a> for 100 guests, seated at long tables that stretch the length of the festive second-floor Grand Hall.\u003c/p>\n\u003cp>The menu will include miniature pork floss buns, garlic butter buns, and \u003ca href=\"https://littlemoonbakehouse.com/products/preorder-soy-sauce-chocolate-citrus-cookie-sandwich-heydoh-x-little-moon-bakehouse\">citrus zest sugar cookies\u003c/a> filled with soy sauce–spiked white chocolate (that one is a collaboration with \u003ca href=\"https://www.instagram.com/heydoh.co/\">Heydoh\u003c/a>, a Taiwanese American soy sauce brand). In the coming months, she’ll host \u003ca href=\"https://littlemoonbakehouse.com/collections/afternoon-tea\">additional pop-ups\u003c/a> in SF Chinatown, the Sunset District and San José.\u003c/p>\n\u003cfigure id=\"attachment_13986562\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986562\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_042-KQED.jpg\" alt=\"Tea kettles, sugar bowls and metal canisters of loose-leaf tea on a wooden credenza.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_042-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_042-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_042-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_042-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Loose-leaf teas line a wooden cabinet at Malaya Tea Room. The tea room serves a wide selection of teas in a space filled with nostalgic antique furnishings. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Jai Kandayah, the owner of Pleasanton’s recently closed \u003ca href=\"https://www.instagram.com/curryleavesbistro/?hl=en\">Curry Leaves Bistro\u003c/a>, says he never \u003cem>intended \u003c/em>to serve afternoon tea at his restaurant. He, too, grew up taking afternoon tea in Malaysia, but not the kind served at fancy hotels, which wasn’t accessible for working-class people. For the majority of Malaysians, afternoon tea — or high tea — was more of a home ritual.\u003c/p>\n\u003cp>(In Kandayah’s experience, Malaysians are more likely to talk about “high tea” than afternoon tea, referring to a heartier meal eaten later in the afternoon, at perhaps 4 or 5 p.m. after they get home from work — much more practical for working-class folks who can’t leave their jobs to eat cakes for an hour at 2 in the afternoon.)\u003c/p>\n\u003cp>These meals always featured local flavors, Kandayah recalls. “I remember my mom would make a big pot of tea in the afternoon and then usually a savory snack — banana fritters, fried yucca, fried yams, fried taro,” he says. Sometimes the bread man would come around, and they’d buy a loaf and dip the bread in the curry that was left over from lunch.\u003c/p>\n\u003cp>The local high tea buffets he remembers frequenting as a young man similarly skewed toward Malaysian flavors. Many of them would even serve fried noodles.\u003c/p>\n\u003cp>But again, Kandayah never had a high tea menu at Curry Leaves Bistro. Instead, regular customers — all of them older Malaysian immigrants — would knock on his door on Friday or Saturday afternoons, when the restaurant was closed.\u003c/p>\n\u003cp>“People would call and say, ‘Hey, there are eight of us coming in at 4 o’clock after our golf game. Can you prepare some tea and roti, and a plate of noodles?’” Kandayah says. “And we would do that.”\u003c/p>\n\u003cp>Curry Leaves Bistro wound up closing this past fall after the landlord increased the rent, but Kandayah has already scouted out a new location in the East Bay and hopes to reopen later this year.\u003c/p>\n\u003cp>This time, he says, afternoon tea on the restaurant’s backyard patio is going to come officially baked into the program.\u003c/p>\n\u003ch2>A celebration of immigration\u003c/h2>\n\u003cp>Meanwhile, Kopi Bar has leaned into the cosplay of it all. In addition to her \u003cem>Bridgerton\u003c/em> series, Haron has also hosted Bollywood- and \u003cem>Arabian Nights\u003c/em>–themed afternoon teas, and encourages guests to come dressed up to reflect the theme. People come for Haron’s stellar baked goods, sure. But they also come because the tea parties are joyful and extravagant — an all-out happening, as they say.\u003c/p>\n\u003cp>And for Haron, in the current political climate — while masked federal agents whisk soccer moms and five-year-old kids away to far-off detention centers — her tea parties aren’t just some frivolous, let-them-eat-cake moments to cosplay as British aristocrats. They’re important rituals that allow immigrants like her to come together and celebrate.\u003c/p>\n\u003cfigure id=\"attachment_13986148\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986148\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_019-KQED.jpg\" alt=\"A woman in glasses poses inside a cafe.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_019-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_019-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_019-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_019-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Haron, owner of Kopi Bar and Bakery, poses in her cafe on the second floor of BAMPFA. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This idea of ‘illegal’ immigrants being criminals — that’s obnoxious. We’re doing something for the community. You know, we’re bringing people together. We’re creating jobs,” she says. “So it’s wonderful to be able to support one another this way.”\u003c/p>\n\u003cp>After all, she says, food is intertwined with the immigration process. And traditions like afternoon tea are a vital way for immigrants to maintain their cultural identity.\u003c/p>\n\u003cp>Back in Singapore and Malaysia, the history of afternoon tea followed the same path as so many other things in Southeast Asia: The colonizers brought it, but locals improved it.\u003c/p>\n\u003cfigure id=\"attachment_13986547\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986547\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GoldenAgeofAsianStyleHigh-Tea_GH_020_qed.jpg\" alt=\"Close-up on a pandan pastry, a cup of tea and a menu for a special high tea event.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GoldenAgeofAsianStyleHigh-Tea_GH_020_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GoldenAgeofAsianStyleHigh-Tea_GH_020_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GoldenAgeofAsianStyleHigh-Tea_GH_020_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GoldenAgeofAsianStyleHigh-Tea_GH_020_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A pandan and coconut pastry swirl sits next to Kopi Bar’s “Bridgerton”-inspired high tea menu. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the food writer Seetoh puts it, “You can still spend over a hundred bucks for the little pinky high teas at posh hotels flavored with affluence, but the majority, even the well-heeled, prefer a kueh salat, curry puff or ang ku kueh at local cafes.”\u003c/p>\n\u003cp>“It feels more like a Singapore story,” he says.\u003c/p>\n\u003cp>So it goes here in the diaspora, as Asian Americans create a new set of traditions replete with sourdough, vegan pork floss and the Bay Area’s own unique sense of swagger. They, too, are making afternoon tea their own.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kopi Bar’s \u003c/em>Bridgerton \u003cem>high tea series will run every Saturday through Feb. 28, plus an additional date on March 1, with seatings at 11 a.m., 1 p.m. and 3 p.m. \u003c/em>\u003ca href=\"https://www.eventbrite.com/e/a-bridgerton-inspired-high-tea-at-kopi-bar-tickets-1979138513571\">\u003cem>Tickets\u003c/em>\u003c/a>\u003cem> are limited. The cafe is located on the second floor of BAMPFA, at 2155 Center St. in Berkeley.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Little Moon Bakehouse’s Lunar New Year–themed afternoon tea will take place on Feb. 22, 11:30-1:30 p.m., at the SF Ferry Building (1 Ferry Building, San Francisco). \u003c/em>\u003ca href=\"https://littlemoonbakehouse.com/products/afternoon-tea-in-sf-sun-dec-14-ferry-building-copy\">\u003cem>Tickets\u003c/em>\u003c/a>\u003cem> are limited. \u003c/em>\u003ca href=\"https://littlemoonbakehouse.com/collections/afternoon-tea\">\u003cem>Future tea events\u003c/em>\u003c/a>\u003cem> are scheduled to take place in SF Chinatown, the Sunset District, and San José.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://malayatearoom.com/\">\u003cem>Malaya Tea Room\u003c/em>\u003c/a>\u003cem> has three seatings per day, Thu.-Sun., at 11 a.m., 1:15 p.m. and 3:30 p.m. It’s located at 920 Central Ave. in Alameda.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a recent Saturday morning, about a dozen elegantly dressed pastry lovers, decked out in their finest Regency-era gowns and dainty flower hats, promenaded into the \u003ca href=\"https://www.kqed.org/arts/tag/bampfa\">Berkeley Art Museum and Pacific Film Archive\u003c/a>. Up the museum’s bright red staircase they went, pausing occasionally to snap a selfie, until they’d reached the second-floor cafe, where a handsome spread of teacakes and finger sandwiches awaited.\u003c/p>\n\u003cp>The occasion? A \u003cem>Bridgerton\u003c/em>-themed tea party, which the cafe, \u003ca href=\"https://www.kqed.org/arts/13980465/kopi-bar-bampfa-cafe-berkeley-avocado-iced-coffee-kaya-toast\">Kopi Bar\u003c/a>, had timed to coincide with the soapy Netflix costume drama’s fourth season premiere. Thus the cavalcade of pearls and frilly chiffon gowns. Everything about the event appeared to be oh-so-perfectly British in its sensibilities — except that the food displayed on the wooden two-tier cake stands wasn’t \u003cem>only \u003c/em>your typical array of scones, clotted cream and cucumber sandwiches.\u003c/p>\n\u003cp>Cinnamon-roll-like pastry swirls shot through with sweet pandan and coconut sat next to crispy beef rendang samosas. Curried tuna salad topped delicate open-face sourdough brioche sandwiches. And while one sandwich did feature sliced cucumbers, they were mainly there to provide a cooling counterpoint to the fiery sambal-spiked egg salad on top.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the kind of food that chef-owner Nora Haron likes to serve at Kopi Bar — a reflection of her background as a Singaporean immigrant of Indonesian-Indian descent. And while the spread might have surprised some Anglophile tea party enthusiasts, anyone who’s taken high tea at, say, one of Singapore’s grand hotels would find the mix of Eastern and Western flavors utterly familiar.\u003c/p>\n\u003cp>After all, in countries like Singapore and Malaysia, where afternoon tea is a well-loved remnant of British colonization, it’s standard practice to combine the format and the aesthetics of English-style tea service with an infusion of Asian flavors. There, too, Haron likes to point out, guests get dressed up and \u003ca href=\"https://www.kqed.org/arts/13963228/indonesian-high-tea-kopi-bar-sandai-walnut-creek\">sip their Earl Grey with their pinkies out\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13986143\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986143\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_003-KQED.jpg\" alt=\"Diners enjoying an afternoon tea spread inside a busy cafe.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_003-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_003-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_003-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_003-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Guests share tea and pastries while dressed in “Bridgerton”-inspired outfits during Kopi Bar’s themed high tea service on Jan. 31, 2026, at the Berkeley Art Museum and Pacific Film Archive in Berkeley. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Bay Area has its own rich tea party traditions, mostly nodding to the British style. But up until a couple of years ago, it was nearly impossible to find this kind of hybridized, Asian-inspired afternoon tea service.\u003c/p>\n\u003cp>That’s no longer the case. In fact, we’re experiencing something of a golden age for Asian-style afternoon tea here in the Bay Area, as new pop-ups and standalone tea rooms crop up to satisfy the growing demand.\u003c/p>\n\u003cp>To wit: Kopi Bar’s aforementioned \u003cem>Bridgerton \u003c/em>tea series will take over a section of the cafe every Saturday at least through the end of February. \u003ca href=\"https://www.instagram.com/littlemoonbakehouse/?hl=en\">Little Moon Bakehouse\u003c/a>, an Asian American vegan baking company in Oakland, hosts “reimagined” afternoon tea pop-ups at different venues around the Bay — packing 100 sweets lovers onto, say, the second floor of San Francisco’s Ferry Building for moon cakes and mini pork floss buns. Meanwhile, \u003ca href=\"https://www.instagram.com/pamanaplantas/?hl=en\">Pamana Plantas\u003c/a>, a plant store in Berkeley, has started throwing kamayan-inspired \u003ca href=\"https://pamanaplantas.com/pages/kamayan-tea-parties\">Filipino tea parties\u003c/a>, lining the tables with banana leaves and ube pastries. And while the afternoon tea program at San Francisco’s \u003ca href=\"https://www.instagram.com/sonandgarden/?hl=en\">Son & Garden\u003c/a>, a lavishly flower-bedecked spot from the owners of the Farmhouse Thai restaurant empire, doesn’t have an explicit Asian focus, its \u003ca href=\"https://www.yelp.com/biz_photos/son-and-garden-san-francisco?select=WSZlwDtjjA9iLKVlv9XNng\">themed tea sets\u003c/a> often include delicacies like Japanese cherry blossom cookies and homemade samosas.\u003c/p>\n\u003cfigure id=\"attachment_13986142\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986142\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_001-KQED.jpg\" alt=\"Close-up of a diner's hand holding up an open-face avocado sandwich.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_001-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_001-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_001-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_001-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A guest at Kopi Bar holds a tea sandwich topped with avocado and herbs. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then there’s the OG of the genre, Alameda’s \u003ca href=\"https://www.instagram.com/malayatearoom/?hl=en\">Malaya Tea Room\u003c/a>, which has served elegant Malaysian afternoon tea sets, both in person and as a take-home kit, for nearly seven years.\u003c/p>\n\u003cp>For her part, Haron says the tea parties have by far been her most popular events since she started hosting them last year. After she \u003ca href=\"https://www.kqed.org/arts/13980465/kopi-bar-bampfa-cafe-berkeley-avocado-iced-coffee-kaya-toast\">moved Kopi Bar to Berkeley\u003c/a> from its original Walnut Creek location this past fall, she received a steady stream of DMs from old customers, pleading with her: “Please, please, will you do this again?”\u003c/p>\n\u003cp>In response to such a groundswell of support, Haron says, laughing, “How can I not?”\u003c/p>\n\u003ch2>Reclaiming a colonial history\u003c/h2>\n\u003cp>Of course, the British were the ones who brought the practice of a light afternoon meal with tea to Singapore and Malaysia during their long period of colonial rule — from 1819 to 1963, in the case of Singapore. The Raffles Hotel, probably the most iconic place to take tea in Singapore, started offering its afternoon tea service — complete with live orchestra — in 1918.\u003c/p>\n\u003cp>“The new enterprise should be warmly encouraged by the public of both sexes who often find the hours between 4:30 and dinner time hang heavily,” an \u003ca href=\"https://eresources.nlb.gov.sg/newspapers/digitised/article/straitstimes19180109-1.2.26?qt=%22afternoon%20tea%22,%20%22raffles%20hotel%22&q=%22afternoon%20tea%22%20%22raffles%20hotel%22\">article in Singaporean newspaper \u003cem>The Straits Times\u003c/em>\u003c/a> enthused at the time. Meanwhile, a popular restaurant called Emmerson’s Tiffin Room was advertising a more modest daily afternoon tea \u003ca href=\"https://eresources.nlb.gov.sg/newspapers/digitised/article/singfreepressb18980702-1.2.32.2?qt=%22afternoon%20tea%22,%20emmerson&q=%22afternoon%20tea%22%20%22emmerson%27s%22\">as early as 1898\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13986151\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986151\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_031-KQED.jpg\" alt=\"A woman in an elegant dark blue dress with matching floral hat.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_031-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_031-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_031-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_031-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cindy Lee, a guest at Kopi Bar’s “Bridgerton”-themed high tea, poses in the stairwell at BAMPFA. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These initial offerings were mostly geared toward Singapore’s British residents, as well as wealthy travelers visiting from Europe. But the custom of taking afternoon tea was eventually taken up by locals as well — and persisted long after the British left.\u003c/p>\n\u003cp>Local expressions of the tradition began as early as the 1960s, says \u003ca href=\"https://www.instagram.com/kfseetoh/?hl=en\">KF Seetoh\u003c/a>, probably the foremost street food expert in Singapore. Cafes began selling kaya toast and local coffee in the afternoon; curry puffs and pandan cakes also first appeared around this time.\u003c/p>\n\u003cp>“These days at Raffles, you’ll find Indian tiffin meals \u003cem>and\u003c/em> tiered trays of high tea offerings, [everything] from the usual British fare to even \u003ca href=\"https://ccs.city/en/chinese-cultural-club/chinese-culinary/nyonya-cake\">Nyonya cakes\u003c/a>,” Seetoh says. “The evolution [can be] credited to finding an identity true to the mishmash of cultures in Singapore — the best of everyone’s kitchens and grandmas’ recipes.”\u003c/p>\n\u003cp>A similar story played out in Malaysia. For Malaya Tea Room owner Leena Lim, going out for tea was an occasional mother-daughter treat she remembers enjoying all through her childhood. Every couple of months, her mother would bring her to afternoon tea at the Shangri-La Hotel in Kuala Lumpur, where she’d marvel at all of the fancy cakes and finger sandwiches.\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“It was such an intimate, beautiful experience,” she says.\u003c/p>\n\u003cp>Back then, in the ’80s and ’90s, most of the upscale hotel afternoon tea places in Malaysia still served food that was overwhelmingly British. At most, Lim recalls, maybe one item — say, a curry puff — would nod toward the local food culture. Because afternoon tea at the big hotels was “fancy” and expensive, Lim says even locals \u003cem>wanted\u003c/em> the food to be authentically British. Why would anyone pay so much to eat a Malaysian snack they could buy down the street for just a few ringgits?\u003c/p>\n\u003cp>Lim estimates it’s only in the last 10 years or so that even the fanciest British-style tea rooms in Malaysia and Singapore have started leaning more into local flavors, adding sambals and curries and kuehs (assorted bite-size treats made with glutinous rice) into the mix with the scones and cucumber sandwiches that people still expect.\u003c/p>\n\u003cp>When Lim opened Malaya Tea Room in 2019, on a quiet stretch of Central Avenue in Alameda, she wanted it to be more of a hybrid. At the time, she didn’t know of any other businesses that were throwing Asian–inspired afternoon tea parties. Beloved local institutions like Lovejoy’s more or less replicate the British traditions.\u003c/p>\n\u003cp>\u003ca href=\"https://sf.eater.com/2020/9/14/21436496/malaya-tea-room-afternoon-tea-takeout-box-kaya-jam-rendang-alameda\">Lim wanted to do both\u003c/a>. She planned to do the British stuff just as well as, or maybe even better than, the purely Anglophilic places — to, for instance, be one of the only places that make their clotted cream from scratch. But she also wanted to introduce customers to elegant, afternoon tea versions of some of her favorite Malaysian street snacks — in other words, to serve food that actually tastes \u003cem>good\u003c/em>. (She’d grown to find the British standards to be quite bland and boring.) Her menu included one finger sandwich that’s based on kaya toast, another that combines pork floss with a homemade basil spread, and yet another that features bakkwa (Malaysian pork jerky).\u003c/p>\n\u003cfigure id=\"attachment_13986561\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986561\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_039-KQED.jpg\" alt=\"Three-tiered cake stand with an array of cakes, pastries and finger sandwiches.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_039-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_039-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_039-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_039-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">British-style scones with clotted cream and strawberry jam sit alongside curried potato canapés on gluten-free crackers during afternoon tea at Malaya Tea Room in Alameda on Feb. 6, 2026. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When my family arrived at Malaya on a recent Sunday, the atmosphere inside the cozy tea room was languid and vaguely tropical — lush greenery sprawled in every direction; a ceiling fan spun lazily up above. Nostalgic knickknacks (antique Chinese vases, an abacus, an old Hup Seng cracker tin) decorated the display cabinets. On the table was a little bell to ring when you were ready for your server to come take your order.\u003c/p>\n\u003cp>The sandwiches we loved best included the curry chicken, made with coconut milk and a secret spice blend, and a sardine-and-cucumber number that Lim makes by doctoring the canned sardines in tomato sauce that you can buy at Asian grocers. On the sweets side, we enjoyed an airy-light pandan chiffon cake that wasn’t \u003cem>too \u003c/em>sweet — the ultimate compliment for an Asian dessert.\u003c/p>\n\u003cp>Even the egg salad sandwich, which we ordered off the British side of the menu, was uncommonly good — lush with Kewpie mayonnaise and served on fluffy milk bread. It tasted exactly like the ones you get at 7-Eleven in Japan.\u003c/p>\n\u003cp>Lim says that’s exactly what she was going for: a familiar flavor that reminds you of childhood.\u003c/p>\n\u003cfigure id=\"attachment_13986559\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986559\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_034-KQED.jpg\" alt=\"An Asian woman poses in front of a tiered cake stand with pastries and sandwiches.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_034-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_034-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_034-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_034-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Leena Lim, owner of Malaya Tea Room, sits behind a table set for afternoon tea. The tea room opened in Alameda in 2019 and has become a destination for specialty tea service in the East Bay. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Her business has had its ups and downs over the past seven years, especially with the pandemic hitting just months after it opened. But she’s developed a loyal customer base, and people do seem to better understand Malaya’s afternoon tea offerings now than they did in the shop’s early days. Part of that, she says, just has to do with how much more popular Asian food is these days — how there’s now a cultural cachet to being the sort of person who understands pandan and ube: “Otherwise, it’s like who are you? Do you even live here?”\u003c/p>\n\u003cp>It helps that afternoon tea is the ultimate Instagram-friendly meal. Plus, Lim says, “people love dressing up,” and going out for tea provides a rare opportunity to do that. Every year, she has a big group that comes in cosplaying as anime characters.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During our visit, we spotted three elderly women enjoying a quiet conversation, a table of Gen Z Taiwanese ladies chattering happily in Mandarin, and a group of white otaku having an intense debate about \u003cem>Dragon Ball Z\u003c/em>.\u003c/p>\n\u003cp>“Now I even get groups of men who come in by themselves,” Lim says. “I think that’s awesome.”\u003c/p>\n\u003ch2>Tea with a twist\u003c/h2>\n\u003cp>The bakeries and cafes that offer Asian-style afternoon tea in the Bay Area all have their own charm — and their own little twists on the genre.\u003c/p>\n\u003cp>Little Moon Bakehouse owner Annie Wang says her pop-ups are a natural extension of the fact that she started baking bread for the first time in 2024, adding a variety of Chinese bakery–style buns to her repertoire of plant-based cookies and mooncakes. Unlike Wang’s other baked goods, the breads don’t have long enough of a shelf life to ship nationally.\u003c/p>\n\u003cfigure id=\"attachment_13986606\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986606\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/LITTLE-MOON-BAKEHOUSE-TEA-PARTY-2025-136-KQED.jpg\" alt=\"\" width=\"2000\" height=\"1334\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/LITTLE-MOON-BAKEHOUSE-TEA-PARTY-2025-136-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/LITTLE-MOON-BAKEHOUSE-TEA-PARTY-2025-136-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/LITTLE-MOON-BAKEHOUSE-TEA-PARTY-2025-136-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/LITTLE-MOON-BAKEHOUSE-TEA-PARTY-2025-136-KQED-1536x1025.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Little Moon Bakehouse owner Annie Wang (standing) mingles with guests at her afternoon tea pop-up at the San Francisco Ferry Building on Dec. 14, 2025. Featured items included plant-based mooncakes and mini pork floss buns. \u003ccite>(Phil Stockbridge/SF Event Photo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I realized that this would be great for an experience,” she says. She started renting out venues across the Bay Area to host one-day afternoon tea pop-ups, filling up three-tier cake stands with an equal split of sweet and savory treats.\u003c/p>\n\u003cp>On Feb. 22, she’ll host her second tea pop-up in the San Francisco Ferry Building — a \u003ca href=\"https://littlemoonbakehouse.com/products/afternoon-tea-in-sf-sun-dec-14-ferry-building-copy\">Lunar New Year–themed bash\u003c/a> for 100 guests, seated at long tables that stretch the length of the festive second-floor Grand Hall.\u003c/p>\n\u003cp>The menu will include miniature pork floss buns, garlic butter buns, and \u003ca href=\"https://littlemoonbakehouse.com/products/preorder-soy-sauce-chocolate-citrus-cookie-sandwich-heydoh-x-little-moon-bakehouse\">citrus zest sugar cookies\u003c/a> filled with soy sauce–spiked white chocolate (that one is a collaboration with \u003ca href=\"https://www.instagram.com/heydoh.co/\">Heydoh\u003c/a>, a Taiwanese American soy sauce brand). In the coming months, she’ll host \u003ca href=\"https://littlemoonbakehouse.com/collections/afternoon-tea\">additional pop-ups\u003c/a> in SF Chinatown, the Sunset District and San José.\u003c/p>\n\u003cfigure id=\"attachment_13986562\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986562\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_042-KQED.jpg\" alt=\"Tea kettles, sugar bowls and metal canisters of loose-leaf tea on a wooden credenza.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_042-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_042-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_042-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/020626GOLDEN-AGE-OF-ASIAN-STYLE-HIGH-TEA_GH_042-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Loose-leaf teas line a wooden cabinet at Malaya Tea Room. The tea room serves a wide selection of teas in a space filled with nostalgic antique furnishings. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Jai Kandayah, the owner of Pleasanton’s recently closed \u003ca href=\"https://www.instagram.com/curryleavesbistro/?hl=en\">Curry Leaves Bistro\u003c/a>, says he never \u003cem>intended \u003c/em>to serve afternoon tea at his restaurant. He, too, grew up taking afternoon tea in Malaysia, but not the kind served at fancy hotels, which wasn’t accessible for working-class people. For the majority of Malaysians, afternoon tea — or high tea — was more of a home ritual.\u003c/p>\n\u003cp>(In Kandayah’s experience, Malaysians are more likely to talk about “high tea” than afternoon tea, referring to a heartier meal eaten later in the afternoon, at perhaps 4 or 5 p.m. after they get home from work — much more practical for working-class folks who can’t leave their jobs to eat cakes for an hour at 2 in the afternoon.)\u003c/p>\n\u003cp>These meals always featured local flavors, Kandayah recalls. “I remember my mom would make a big pot of tea in the afternoon and then usually a savory snack — banana fritters, fried yucca, fried yams, fried taro,” he says. Sometimes the bread man would come around, and they’d buy a loaf and dip the bread in the curry that was left over from lunch.\u003c/p>\n\u003cp>The local high tea buffets he remembers frequenting as a young man similarly skewed toward Malaysian flavors. Many of them would even serve fried noodles.\u003c/p>\n\u003cp>But again, Kandayah never had a high tea menu at Curry Leaves Bistro. Instead, regular customers — all of them older Malaysian immigrants — would knock on his door on Friday or Saturday afternoons, when the restaurant was closed.\u003c/p>\n\u003cp>“People would call and say, ‘Hey, there are eight of us coming in at 4 o’clock after our golf game. Can you prepare some tea and roti, and a plate of noodles?’” Kandayah says. “And we would do that.”\u003c/p>\n\u003cp>Curry Leaves Bistro wound up closing this past fall after the landlord increased the rent, but Kandayah has already scouted out a new location in the East Bay and hopes to reopen later this year.\u003c/p>\n\u003cp>This time, he says, afternoon tea on the restaurant’s backyard patio is going to come officially baked into the program.\u003c/p>\n\u003ch2>A celebration of immigration\u003c/h2>\n\u003cp>Meanwhile, Kopi Bar has leaned into the cosplay of it all. In addition to her \u003cem>Bridgerton\u003c/em> series, Haron has also hosted Bollywood- and \u003cem>Arabian Nights\u003c/em>–themed afternoon teas, and encourages guests to come dressed up to reflect the theme. People come for Haron’s stellar baked goods, sure. But they also come because the tea parties are joyful and extravagant — an all-out happening, as they say.\u003c/p>\n\u003cp>And for Haron, in the current political climate — while masked federal agents whisk soccer moms and five-year-old kids away to far-off detention centers — her tea parties aren’t just some frivolous, let-them-eat-cake moments to cosplay as British aristocrats. They’re important rituals that allow immigrants like her to come together and celebrate.\u003c/p>\n\u003cfigure id=\"attachment_13986148\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986148\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_019-KQED.jpg\" alt=\"A woman in glasses poses inside a cafe.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_019-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_019-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_019-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GOLDENAGEOFASIANSTYLEHIGH-TEA_GH_019-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chef Nora Haron, owner of Kopi Bar and Bakery, poses in her cafe on the second floor of BAMPFA. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This idea of ‘illegal’ immigrants being criminals — that’s obnoxious. We’re doing something for the community. You know, we’re bringing people together. We’re creating jobs,” she says. “So it’s wonderful to be able to support one another this way.”\u003c/p>\n\u003cp>After all, she says, food is intertwined with the immigration process. And traditions like afternoon tea are a vital way for immigrants to maintain their cultural identity.\u003c/p>\n\u003cp>Back in Singapore and Malaysia, the history of afternoon tea followed the same path as so many other things in Southeast Asia: The colonizers brought it, but locals improved it.\u003c/p>\n\u003cfigure id=\"attachment_13986547\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13986547\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GoldenAgeofAsianStyleHigh-Tea_GH_020_qed.jpg\" alt=\"Close-up on a pandan pastry, a cup of tea and a menu for a special high tea event.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GoldenAgeofAsianStyleHigh-Tea_GH_020_qed.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GoldenAgeofAsianStyleHigh-Tea_GH_020_qed-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GoldenAgeofAsianStyleHigh-Tea_GH_020_qed-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/02/013126GoldenAgeofAsianStyleHigh-Tea_GH_020_qed-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A pandan and coconut pastry swirl sits next to Kopi Bar’s “Bridgerton”-inspired high tea menu. \u003ccite>(Gustavo Hernandez/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the food writer Seetoh puts it, “You can still spend over a hundred bucks for the little pinky high teas at posh hotels flavored with affluence, but the majority, even the well-heeled, prefer a kueh salat, curry puff or ang ku kueh at local cafes.”\u003c/p>\n\u003cp>“It feels more like a Singapore story,” he says.\u003c/p>\n\u003cp>So it goes here in the diaspora, as Asian Americans create a new set of traditions replete with sourdough, vegan pork floss and the Bay Area’s own unique sense of swagger. They, too, are making afternoon tea their own.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Kopi Bar’s \u003c/em>Bridgerton \u003cem>high tea series will run every Saturday through Feb. 28, plus an additional date on March 1, with seatings at 11 a.m., 1 p.m. and 3 p.m. \u003c/em>\u003ca href=\"https://www.eventbrite.com/e/a-bridgerton-inspired-high-tea-at-kopi-bar-tickets-1979138513571\">\u003cem>Tickets\u003c/em>\u003c/a>\u003cem> are limited. The cafe is located on the second floor of BAMPFA, at 2155 Center St. in Berkeley.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Little Moon Bakehouse’s Lunar New Year–themed afternoon tea will take place on Feb. 22, 11:30-1:30 p.m., at the SF Ferry Building (1 Ferry Building, San Francisco). \u003c/em>\u003ca href=\"https://littlemoonbakehouse.com/products/afternoon-tea-in-sf-sun-dec-14-ferry-building-copy\">\u003cem>Tickets\u003c/em>\u003c/a>\u003cem> are limited. \u003c/em>\u003ca href=\"https://littlemoonbakehouse.com/collections/afternoon-tea\">\u003cem>Future tea events\u003c/em>\u003c/a>\u003cem> are scheduled to take place in SF Chinatown, the Sunset District, and San José.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://malayatearoom.com/\">\u003cem>Malaya Tea Room\u003c/em>\u003c/a>\u003cem> has three seatings per day, Thu.-Sun., at 11 a.m., 1:15 p.m. and 3:30 p.m. It’s located at 920 Central Ave. in Alameda.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"slug": "san-franciscos-biggest-night-market-plans-a-triumphant-return",
"title": "San Francisco’s Biggest Night Market Plans a Triumphant Return",
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"content": "\u003cp>For a couple Friday nights in August and September of 2024, some 20,000 visitors descended on the west end of San Francisco for the \u003ca href=\"https://www.kqed.org/news/11961526/smiles-and-slurps-san-franciscos-sunset-neighborhood-night-market-kicks-off\">Sunset Night Market\u003c/a> — maybe the biggest, splashiest night market the city had ever seen, occupying a whopping seven blocks of Irving Street. There were lion dancers in full regalia. Lamb skewers and prehistoric-sized turkey legs served hot off the grill. Stinky tofu and durian eating contests. Martin Yan even \u003ca href=\"https://www.instagram.com/reel/C_bob2XybFq/\">made an appearance\u003c/a>.\u003c/p>\n\u003cp>As Asian-style night markets continued their emergence as the Bay Area’s \u003ca href=\"https://www.kqed.org/news/11961526/smiles-and-slurps-san-franciscos-sunset-neighborhood-night-market-kicks-off\">single most popular format for community events\u003c/a>, many looked forward to seeing what new offerings the Sunset Night Market had in store for 2025. But the new season never got off the ground, as the market’s organizers struggled with funding and blowback from some of the businesses in the neighborhood. In June, organizers announced that the night market would be \u003ca href=\"https://missionlocal.org/2025/06/sf-sunset-night-market-faces-uncertain-fate/\">put “on pause” \u003c/a>for the rest of the year.\u003c/p>\n\u003cp>Now, the Sunset Night Market is back with a tentative slate of four events in 2026, all of them tied to Chinese holidays — a nod to the neighborhood’s strong cultural identity as an \u003ca href=\"https://www.sfheritage.org/sunset-chinese-cultural-district/\">informal Chinatown\u003c/a>. The revamped market will kick off with a Lunar New Year–themed event on Feb. 27, followed by night markets timed to coincide with the Dragon Boat Festival (June), the Moon Festival (September), and the Winter Solstice (December).\u003c/p>\n\u003cfigure id=\"attachment_13985636\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985636\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02844-1.jpg\" alt=\"A night market vendor grills turkey legs.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02844-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02844-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02844-1-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02844-1-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A vendor grills turkey legs at a 2024 edition of the night market. \u003ccite>(Jimmy Love, courtesy of Sunset Night Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the night market will kick off the Year of the Horse is especially auspicious, says Lily Wong, director of the Sunset Chinese Cultural District, which helps organize the event.\u003c/p>\n\u003cp>“In Chinese, we actually have a saying about [how] when the horse arrives, success arrives too,” Wong says. The hope is for the event to usher in a longer-term night market that’s more sustainable than last year’s edition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Angie Petitt, founder of \u003ca href=\"https://sunsetmercantilesf.com/\">Sunset Mercantile\u003c/a>, another of the night market’s organizers, says the event’s ultimate goal is to show off the diversity of the Sunset and to “help bring a lot more attention to these wonderful brick-and-mortars that line Irving Street.”\u003c/p>\n\u003cp>Some \u003ca href=\"https://sfstandard.com/2025/07/10/sunset-irving-street-night-market-cancelled-recall/\">media reports\u003c/a> speculated that last year’s run of night markets may have been scuttled at least in part for political reasons — which is to say, because the Sunset Night Market was too closely associated with embattled (and eventually recalled) District 4 Supervisor Joel Engardio, who helped spearhead the event in 2023. Wong and Petitt, however, are adamant that politics had nothing to do with it. Instead, they say, the problem mostly had to do with funding. In particular, there was an \u003ca href=\"https://www.cbsnews.com/sanfrancisco/news/san-francisco-sunset-night-market-canceled-in-2025/\">eight-month delay\u003c/a> before organizers received the $120,000 in city grant money promised by San Francisco’s Office of Economic and Workforce Development (OEWD) for the 2024 markets.\u003c/p>\n\u003cfigure id=\"attachment_13985634\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985634\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-32-JY-KQED.jpg\" alt=\"A father carries his young daughter on his shoulders as she eats food from a Chinese takeout carton.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-32-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-32-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-32-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-32-JY-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">3-year-old Maise Lee eats rice while sitting on her dad Edward Young Lee’s shoulders at 2023’s inaugural Sunset Night Market. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We just weren’t confident that we could run the market when we were already in debt, so that took a little bit of time to figure out,” Wong says.\u003c/p>\n\u003cp>For now, the 2026 iteration of the night market is being funded by grants from both the OEWD and the nonprofit \u003ca href=\"https://www.avenuegreenlightsf.org/\">Avenue Greenlight\u003c/a> — though Wong stresses that they’re still looking for additional sponsors.\u003c/p>\n\u003cp>Meanwhile, even though the huge scale of the night market’s 2024 season made it one of the splashiest events in the city, the market’s seven-block footprint also posed significant challenges. Those events drew 20,000 visitors to the Sunset each night, which was a boon to some of the local businesses — but the street closures and huge crowds proved to be a big inconvenience for others.\u003c/p>\n\u003cfigure id=\"attachment_13985637\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985637\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02776.jpg\" alt=\"A crowd of diners seated outside a Chinese restaurant.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02776.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02776-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02776-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02776-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A crowd of diners seated outside Yuanbao Jiaozi, a local Sunset District restaurant, during one of the 2024 night markets. \u003ccite>(Jimmy Love, courtesy of Sunset Night Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s events will be “right-sized” to five blocks instead of seven — a happy medium that Wong hopes is more viable for the future. And while organizers have applied to host the first two night markets (on Feb. 27 and June 12) on Irving Street, Wong says they’re open to moving future editions to other parts of the greater Sunset area — perhaps to Parkside or Noriega Street — if business owners in those neighborhoods are interested.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">[aside postID='arts_13963258,arts_13981034,news_11961526']\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Even at this slightly smaller scale, Petitt says this year’s markets should have all the hallmarks of the Sunset Night Market’s past successes — music, cultural performances, games and other family-friendly activities, celebrity chef appearances and, of course, hot food. While organizers are still curating the Feb. 27 lineup, Petitt says some of the likely food vendors include Filipino dessert pop-up \u003ca href=\"https://www.instagram.com/loulouslecheflan/?hl=en\">Loulou’s Leche Flan\u003c/a>, Korean-Mexican fusion candymaker \u003ca href=\"https://www.instagram.com/kimoysf/?hl=en\">Kimoy Chamoy\u003c/a>, Taiwanese bento cult favorite \u003ca href=\"https://www.instagram.com/mitk1655/\">MITK Taiwanese Kitchen\u003c/a>, Jamaican hand pie specialist \u003ca href=\"https://www.instagram.com/peachespatties/?hl=en\">Peaches Patties\u003c/a> and more — plus a host of Irving Street restaurants that will be open for business.\u003c/p>\n\u003cfigure id=\"attachment_13985639\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985639\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-36-JY-KQED.jpg\" alt=\"People strolling a crowded night market.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-36-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-36-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-36-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-36-JY-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Visitors strolling the Irving Street night market in 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The night market’s return is especially important for the neighborhood’s Chinese cultural district, which is hitting its five-year anniversary. “During the pandemic, there was a lot of hate toward Asians. It was a double whammy for our Chinese-owned small businesses that have consistently served the community,” Wong says. Even now, she adds, many of those businesses still haven’t gotten back to pre-pandemic levels.\u003c/p>\n\u003cp>“It’s not that hard to get to the Sunset,” she says. “A lot of these businesses are family-owned, and they need our support. Come check them out.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The first \u003c/i>\u003ca href=\"https://www.instagram.com/p/DTOhjoukovY/\">\u003ci>Sunset Night Market\u003c/i>\u003c/a>\u003ci> of 2026 will take place on Feb. 27, 5–10 p.m., on Irving Street between 20th and 25th avenues in San Francisco.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For a couple Friday nights in August and September of 2024, some 20,000 visitors descended on the west end of San Francisco for the \u003ca href=\"https://www.kqed.org/news/11961526/smiles-and-slurps-san-franciscos-sunset-neighborhood-night-market-kicks-off\">Sunset Night Market\u003c/a> — maybe the biggest, splashiest night market the city had ever seen, occupying a whopping seven blocks of Irving Street. There were lion dancers in full regalia. Lamb skewers and prehistoric-sized turkey legs served hot off the grill. Stinky tofu and durian eating contests. Martin Yan even \u003ca href=\"https://www.instagram.com/reel/C_bob2XybFq/\">made an appearance\u003c/a>.\u003c/p>\n\u003cp>As Asian-style night markets continued their emergence as the Bay Area’s \u003ca href=\"https://www.kqed.org/news/11961526/smiles-and-slurps-san-franciscos-sunset-neighborhood-night-market-kicks-off\">single most popular format for community events\u003c/a>, many looked forward to seeing what new offerings the Sunset Night Market had in store for 2025. But the new season never got off the ground, as the market’s organizers struggled with funding and blowback from some of the businesses in the neighborhood. In June, organizers announced that the night market would be \u003ca href=\"https://missionlocal.org/2025/06/sf-sunset-night-market-faces-uncertain-fate/\">put “on pause” \u003c/a>for the rest of the year.\u003c/p>\n\u003cp>Now, the Sunset Night Market is back with a tentative slate of four events in 2026, all of them tied to Chinese holidays — a nod to the neighborhood’s strong cultural identity as an \u003ca href=\"https://www.sfheritage.org/sunset-chinese-cultural-district/\">informal Chinatown\u003c/a>. The revamped market will kick off with a Lunar New Year–themed event on Feb. 27, followed by night markets timed to coincide with the Dragon Boat Festival (June), the Moon Festival (September), and the Winter Solstice (December).\u003c/p>\n\u003cfigure id=\"attachment_13985636\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985636\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02844-1.jpg\" alt=\"A night market vendor grills turkey legs.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02844-1.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02844-1-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02844-1-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02844-1-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A vendor grills turkey legs at a 2024 edition of the night market. \u003ccite>(Jimmy Love, courtesy of Sunset Night Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the night market will kick off the Year of the Horse is especially auspicious, says Lily Wong, director of the Sunset Chinese Cultural District, which helps organize the event.\u003c/p>\n\u003cp>“In Chinese, we actually have a saying about [how] when the horse arrives, success arrives too,” Wong says. The hope is for the event to usher in a longer-term night market that’s more sustainable than last year’s edition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Angie Petitt, founder of \u003ca href=\"https://sunsetmercantilesf.com/\">Sunset Mercantile\u003c/a>, another of the night market’s organizers, says the event’s ultimate goal is to show off the diversity of the Sunset and to “help bring a lot more attention to these wonderful brick-and-mortars that line Irving Street.”\u003c/p>\n\u003cp>Some \u003ca href=\"https://sfstandard.com/2025/07/10/sunset-irving-street-night-market-cancelled-recall/\">media reports\u003c/a> speculated that last year’s run of night markets may have been scuttled at least in part for political reasons — which is to say, because the Sunset Night Market was too closely associated with embattled (and eventually recalled) District 4 Supervisor Joel Engardio, who helped spearhead the event in 2023. Wong and Petitt, however, are adamant that politics had nothing to do with it. Instead, they say, the problem mostly had to do with funding. In particular, there was an \u003ca href=\"https://www.cbsnews.com/sanfrancisco/news/san-francisco-sunset-night-market-canceled-in-2025/\">eight-month delay\u003c/a> before organizers received the $120,000 in city grant money promised by San Francisco’s Office of Economic and Workforce Development (OEWD) for the 2024 markets.\u003c/p>\n\u003cfigure id=\"attachment_13985634\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985634\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-32-JY-KQED.jpg\" alt=\"A father carries his young daughter on his shoulders as she eats food from a Chinese takeout carton.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-32-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-32-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-32-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-32-JY-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">3-year-old Maise Lee eats rice while sitting on her dad Edward Young Lee’s shoulders at 2023’s inaugural Sunset Night Market. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We just weren’t confident that we could run the market when we were already in debt, so that took a little bit of time to figure out,” Wong says.\u003c/p>\n\u003cp>For now, the 2026 iteration of the night market is being funded by grants from both the OEWD and the nonprofit \u003ca href=\"https://www.avenuegreenlightsf.org/\">Avenue Greenlight\u003c/a> — though Wong stresses that they’re still looking for additional sponsors.\u003c/p>\n\u003cp>Meanwhile, even though the huge scale of the night market’s 2024 season made it one of the splashiest events in the city, the market’s seven-block footprint also posed significant challenges. Those events drew 20,000 visitors to the Sunset each night, which was a boon to some of the local businesses — but the street closures and huge crowds proved to be a big inconvenience for others.\u003c/p>\n\u003cfigure id=\"attachment_13985637\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985637\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02776.jpg\" alt=\"A crowd of diners seated outside a Chinese restaurant.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02776.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02776-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02776-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/LOV02776-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A crowd of diners seated outside Yuanbao Jiaozi, a local Sunset District restaurant, during one of the 2024 night markets. \u003ccite>(Jimmy Love, courtesy of Sunset Night Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year’s events will be “right-sized” to five blocks instead of seven — a happy medium that Wong hopes is more viable for the future. And while organizers have applied to host the first two night markets (on Feb. 27 and June 12) on Irving Street, Wong says they’re open to moving future editions to other parts of the greater Sunset area — perhaps to Parkside or Noriega Street — if business owners in those neighborhoods are interested.\u003c/p>\n\u003cp>\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003cb>\u003cstrong>\u003cspan style=\"font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/strong>\u003c/b>\u003c/span>Even at this slightly smaller scale, Petitt says this year’s markets should have all the hallmarks of the Sunset Night Market’s past successes — music, cultural performances, games and other family-friendly activities, celebrity chef appearances and, of course, hot food. While organizers are still curating the Feb. 27 lineup, Petitt says some of the likely food vendors include Filipino dessert pop-up \u003ca href=\"https://www.instagram.com/loulouslecheflan/?hl=en\">Loulou’s Leche Flan\u003c/a>, Korean-Mexican fusion candymaker \u003ca href=\"https://www.instagram.com/kimoysf/?hl=en\">Kimoy Chamoy\u003c/a>, Taiwanese bento cult favorite \u003ca href=\"https://www.instagram.com/mitk1655/\">MITK Taiwanese Kitchen\u003c/a>, Jamaican hand pie specialist \u003ca href=\"https://www.instagram.com/peachespatties/?hl=en\">Peaches Patties\u003c/a> and more — plus a host of Irving Street restaurants that will be open for business.\u003c/p>\n\u003cfigure id=\"attachment_13985639\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13985639\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-36-JY-KQED.jpg\" alt=\"People strolling a crowded night market.\" width=\"2000\" height=\"1333\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-36-JY-KQED.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-36-JY-KQED-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-36-JY-KQED-768x512.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2026/01/20230915-SunsetNightMarket-36-JY-KQED-1536x1024.jpg 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Visitors strolling the Irving Street night market in 2023. \u003ccite>(Juliana Yamada/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The night market’s return is especially important for the neighborhood’s Chinese cultural district, which is hitting its five-year anniversary. “During the pandemic, there was a lot of hate toward Asians. It was a double whammy for our Chinese-owned small businesses that have consistently served the community,” Wong says. Even now, she adds, many of those businesses still haven’t gotten back to pre-pandemic levels.\u003c/p>\n\u003cp>“It’s not that hard to get to the Sunset,” she says. “A lot of these businesses are family-owned, and they need our support. Come check them out.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The first \u003c/i>\u003ca href=\"https://www.instagram.com/p/DTOhjoukovY/\">\u003ci>Sunset Night Market\u003c/i>\u003c/a>\u003ci> of 2026 will take place on Feb. 27, 5–10 p.m., on Irving Street between 20th and 25th avenues in San Francisco.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "lunar-new-year-party-oakland-multigenerational-mahjong",
"title": "Bring Your Aunties and Your Homies: A Lunar New Year Party Creates New Traditions in Oakland",
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"headTitle": "Bring Your Aunties and Your Homies: A Lunar New Year Party Creates New Traditions in Oakland | KQED",
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"content": "\u003cp>When Jonathan Yang was growing up, \u003ca href=\"https://www.kqed.org/arts/tag/lunar-new-year\">Lunar New Year\u003c/a> was marked by elaborate feasts at his immigrant family’s Chinese restaurant. “It was hyper-focused on food — and, obviously, being on your best behavior, being a good son and getting that ultimate red envelope,” he recalls.\u003c/p>\n\u003cp>It also never felt like a holiday he could truly call his own, or where he could be authentic to his identity as a gay man. Instead, those New Year’s gatherings were a time of deep anxiety. “It was just like, I have to live a lie,” Yang says. “I have to field questions from the aunties and uncles asking, ‘Oh, why aren’t you married yet? Do you have a girlfriend?’ It was always wrapped up in that kind of experience for me.”\u003c/p>\n\u003cp>So, when Yang, co-owner of Richmond’s \u003ca href=\"https://www.instagram.com/laughing_gems_wine\">Laughing Gems Wine\u003c/a>, attended a boisterous, \u003ca href=\"https://www.kqed.org/arts/13952052/lunar-new-year-party-oakland-cantonese-taiwanese\">next-generation Lunar New Year’s festival\u003c/a> in Oakland last year that bustled with DJs, tattoo artists, tea cocktails and a DIY red envelope station, he felt so inspired, he knew he wanted to be a part of it too.\u003c/p>\n\u003cp>“I wanted to create a space that I felt represented all of us,” he says.\u003c/p>\n\u003cp>This year, Yang and his business partner, Tiffani Patton, joined forces with visual artist Hanna Chen (of the multimedia art brand \u003ca href=\"https://www.instagram.com/itsyangsheng/\">Yăng Shēng\u003c/a>) and Jenn Lui (co-owner of Asian snack shop \u003ca href=\"https://www.instagram.com/thisisbabas.house/\">Baba’s House\u003c/a> in Oakland) to put on an even bigger, more ambitious party to ring in the Year of the Snake. Rebranded as \u003ca href=\"https://www.eventbrite.com/e/neo-lunar-lunar-new-year-reimagined-tickets-1124707453269?aff=oddtdtcreator\">Neo Lunar\u003c/a>, the sprawling, multi-experiential event will include a night market, a fashion show, a mahjong parlor, a natural wine bar, multiple tattoo artists and art installations, and much more — all crammed into \u003ca href=\"https://www.instagram.com/oakstop/?hl=en\">Oakstop’s\u003c/a> two-story Uptown Oakland event space on Saturday, Feb. 1.\u003c/p>\n\u003cfigure id=\"attachment_13971056\" class=\"wp-caption alignnone\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971056\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-scaled.jpg\" alt=\"A man lifts up his shirt to reveal several tattoos, including a red flower on his sternum and a large cat across his abdomen. \" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-1020x1528.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-1367x2048.jpg 1367w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-1920x2877.jpg 1920w\" sizes=\"auto, (max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">An attendee at last year’s party shows off new ink, courtesy of Proper Tattoo, which will again be on hand at the 2025 edition of Neo Lunar. \u003ccite>(J-han, courtesy of Neo Lunar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The event’s organizers all had different experiences with Lunar New Year as Asian Americans growing up in the diaspora, but the common thread was this sense that the holiday never \u003ci>really \u003c/i>belonged to them. Lui remembers sitting in a folding stool and watching her grandparents play mahjong but not necessarily getting to play herself, and attending street parades that mostly only interested the elders in her family. And Patton, who is Black and Korean, experienced so much racism from Korean peers and family members that she never really felt like any Asian experiences were meant for her.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Only in the past couple of years have I been able to participate in different Korean traditions,” she says. “It’s been really beautiful and affirming and heart-opening. To provide that for other people is one of the big reasons for me to do this.”\u003c/p>\n\u003cp>One of the obvious ways Neo Lunar’s organizers hope to connect to other second- and third-generation Asian Americans is through food — in particular, new-school pop-up shops that share their aesthetic of remixing old traditions to create something new. For instance, \u003ca href=\"https://www.instagram.com/p/DFXEnnex16a/?img_index=1\">Lion Dance Cafe\u003c/a>, the vegan Singaporean pop-up, will be on hand slinging mala douhua and kung pao shaobing sandwiches. Beloved Eastside San Jose pop-up \u003ca href=\"https://www.instagram.com/_hetsay_/\">Hết Sẩy\u003c/a> will sling Mekong Delta–style Vietnamese dishes for Tết. Baba’s House will introduce a new menu of scallion pancake wraps. And Laughing Gems will curate a natural wine bar.\u003c/p>\n\u003cfigure id=\"attachment_13971063\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971063\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na.jpg\" alt=\"A tattooed street vendor cooks skewers over a portable grill.\" width=\"2000\" height=\"1335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na-1920x1282.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A street food vendor at last year’s party cooks skewers over a portable grill. \u003ccite>(J-han, courtesy of Neo Lunar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food pop-ups will anchor Neo Lunar’s night market, along with more than 20 retail vendors selling everything from handmade jewelry and vintage clothing to wellness products like Asian herbal tea blends. Chen, the Yăng Shēng artist, says they wanted to capture the excitement of having a multitude of offerings packed into one physical space — “a bustling, shoulder-to-shoulder experience.” Or, as Lui puts it, “You’ll peek and wonder what’s around the corner. Who’s selling this now? What’s happening next?”\u003c/p>\n\u003cp>For those who find the night market vibe too hectic, there will also be a calligraphy workshop and Chinese tea served in a \u003ca href=\"https://www.eventbrite.com/e/little-garden-by-arbor-teahouse-tickets-1203996930229?aff=oddtdtcreator&fbclid=PAZXh0bgNhZW0CMTEAAaaFL4FaBQLKIscjmOcIHiC3904R9j4dSeL6e3JeoGeKYZZGIa6_zhJ6OnM_aem_--rILHqsXSRQQykfEUF34A\">quiet little teahouse sanctuary\u003c/a> tucked away in the middle of the party. And at Yăng Shēng’s immersive “Living Room” installation, partygoers can just chill on a couch that Chen made in collaboration with a local woodworker, with a Chinese-style lattice window carved into the back.\u003c/p>\n\u003cp>Neo Lunar is also very explicitly not \u003ci>just \u003c/i>for young people. A big part of how the organizers say they’re making this New Year’s celebration their own is by making it an intergenerational affair — a party where, as they’re fond of saying, you can “bring your aunties \u003ci>and \u003c/i>your homies.” While the event has a sheen of coolness (with all the tattoos and the DJs and such) that will appeal to younger folks, there’s a conscious effort to build bridges to the older generation as well.\u003c/p>\n\u003cfigure id=\"attachment_13971066\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971066\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby.jpg\" alt=\"Traditional Chinese teaware laid out on a slab of wood.\" width=\"2000\" height=\"1300\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby-800x520.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby-1020x663.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby-160x104.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby-768x499.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby-1536x998.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby-1920x1248.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Tucked in the middle of the bustling party will be a quiet tea sanctuary. \u003ccite>(silkpunkbaby, courtesy of Neo Lunar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the best example is “Multi-Gen,” the party’s fashion show component inspired by the \u003ca href=\"https://www.kqed.org/arts/11151933/how-senior-fashion-is-turning-heads-in-san-franciscos-chinatown\">\u003ci>Chinatown Pretty\u003c/i>\u003c/a> photo project, which spotlighted the often bold and idiosyncratic styles of San Francisco Chinatown elders. The fashion show will start and end with drag performers, and it’ll feature a diverse lineup of amateur models, both young and old, who’ll show off looks by 10 Asian American designers. Both Yang’s and Patton’s mothers will be among those walking the runway.\u003c/p>\n\u003cp>“It’s really special because I think a lot of our parents who are immigrants, they’ve sacrificed a lot of their own self-identity and desires,” Chen says. “So this is an opportunity to have them feel like superstars, without asking them to be people that they’re not.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">[aside postID='arts_13924997,arts_13962284,arts_13970881']\u003c/span>\u003c/span>Another attraction geared toward partygoers of all ages is the cluster of mahjong tables, which will be running games all day. Lui, who hosts \u003ca href=\"https://sf.eater.com/2023/7/12/23792850/mahjong-restaurants-bay-area-asian-jewish-culture\">regular mahjong nights\u003c/a> at Baba’s House, says she’s found that the spirit of friendly competition that the game fosters is the perfect way to bridge the gap between young Asian Americans and elders who might not otherwise have much in common. “The younger generation wants to learn,” Lui says. “And the older generation gets surprised [by that interest]. They’re like, ‘Oh, so you want to \u003ci>play\u003c/i>?’ And then they get sassy.”\u003c/p>\n\u003cp>The games are meant to be approachable for players of all experience levels, and Baba’s House will have coaches on hand to teach beginners.\u003c/p>\n\u003cp>Maybe the most important way Neo Lunar’s organizers hope to attract a multigenerational crowd? Admission for both seniors and children will be free. The party will also be a masked event, to protect vulnerable community members from COVID and other airborne illnesses.\u003c/p>\n\u003cp>And while the Year of the Snake sometimes \u003ca href=\"https://www.wsj.com/world/china/lunar-new-year-snake-china-asia-zodiac-ff5f5fcd\">gets a bad rap\u003c/a>, compared to some of the other zodiac animals, Yang says he can’t imagine a better mascot for this year’s Neo Lunar event: “The Year of the Snake is perfect for what we’re trying to do. It’s about shedding what’s old and coming into a new identity.”\u003c/p>\n\u003chr>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Neo Lunar will take place on Saturday, Feb. 1, 3–8 p.m. at Oakstop (2323 Broadway, Oakland). \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/neo-lunar-lunar-new-year-reimagined-tickets-1124707453269?aff=oddtdtcreator\">\u003ci>Advance tickets\u003c/i>\u003c/a>\u003ci> are sold out, but there will be a limited number of tickets available at the door.\u003c/i>\u003c/p>\n\n",
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"title": "A Lunar New Year Party Creates New Traditions in Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Jonathan Yang was growing up, \u003ca href=\"https://www.kqed.org/arts/tag/lunar-new-year\">Lunar New Year\u003c/a> was marked by elaborate feasts at his immigrant family’s Chinese restaurant. “It was hyper-focused on food — and, obviously, being on your best behavior, being a good son and getting that ultimate red envelope,” he recalls.\u003c/p>\n\u003cp>It also never felt like a holiday he could truly call his own, or where he could be authentic to his identity as a gay man. Instead, those New Year’s gatherings were a time of deep anxiety. “It was just like, I have to live a lie,” Yang says. “I have to field questions from the aunties and uncles asking, ‘Oh, why aren’t you married yet? Do you have a girlfriend?’ It was always wrapped up in that kind of experience for me.”\u003c/p>\n\u003cp>So, when Yang, co-owner of Richmond’s \u003ca href=\"https://www.instagram.com/laughing_gems_wine\">Laughing Gems Wine\u003c/a>, attended a boisterous, \u003ca href=\"https://www.kqed.org/arts/13952052/lunar-new-year-party-oakland-cantonese-taiwanese\">next-generation Lunar New Year’s festival\u003c/a> in Oakland last year that bustled with DJs, tattoo artists, tea cocktails and a DIY red envelope station, he felt so inspired, he knew he wanted to be a part of it too.\u003c/p>\n\u003cp>“I wanted to create a space that I felt represented all of us,” he says.\u003c/p>\n\u003cp>This year, Yang and his business partner, Tiffani Patton, joined forces with visual artist Hanna Chen (of the multimedia art brand \u003ca href=\"https://www.instagram.com/itsyangsheng/\">Yăng Shēng\u003c/a>) and Jenn Lui (co-owner of Asian snack shop \u003ca href=\"https://www.instagram.com/thisisbabas.house/\">Baba’s House\u003c/a> in Oakland) to put on an even bigger, more ambitious party to ring in the Year of the Snake. Rebranded as \u003ca href=\"https://www.eventbrite.com/e/neo-lunar-lunar-new-year-reimagined-tickets-1124707453269?aff=oddtdtcreator\">Neo Lunar\u003c/a>, the sprawling, multi-experiential event will include a night market, a fashion show, a mahjong parlor, a natural wine bar, multiple tattoo artists and art installations, and much more — all crammed into \u003ca href=\"https://www.instagram.com/oakstop/?hl=en\">Oakstop’s\u003c/a> two-story Uptown Oakland event space on Saturday, Feb. 1.\u003c/p>\n\u003cfigure id=\"attachment_13971056\" class=\"wp-caption alignnone\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971056\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-scaled.jpg\" alt=\"A man lifts up his shirt to reveal several tattoos, including a red flower on his sternum and a large cat across his abdomen. \" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-1020x1528.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-1367x2048.jpg 1367w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/LNY-24-Flash-by-Proper-Tattoo-1920x2877.jpg 1920w\" sizes=\"auto, (max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">An attendee at last year’s party shows off new ink, courtesy of Proper Tattoo, which will again be on hand at the 2025 edition of Neo Lunar. \u003ccite>(J-han, courtesy of Neo Lunar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The event’s organizers all had different experiences with Lunar New Year as Asian Americans growing up in the diaspora, but the common thread was this sense that the holiday never \u003ci>really \u003c/i>belonged to them. Lui remembers sitting in a folding stool and watching her grandparents play mahjong but not necessarily getting to play herself, and attending street parades that mostly only interested the elders in her family. And Patton, who is Black and Korean, experienced so much racism from Korean peers and family members that she never really felt like any Asian experiences were meant for her.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Only in the past couple of years have I been able to participate in different Korean traditions,” she says. “It’s been really beautiful and affirming and heart-opening. To provide that for other people is one of the big reasons for me to do this.”\u003c/p>\n\u003cp>One of the obvious ways Neo Lunar’s organizers hope to connect to other second- and third-generation Asian Americans is through food — in particular, new-school pop-up shops that share their aesthetic of remixing old traditions to create something new. For instance, \u003ca href=\"https://www.instagram.com/p/DFXEnnex16a/?img_index=1\">Lion Dance Cafe\u003c/a>, the vegan Singaporean pop-up, will be on hand slinging mala douhua and kung pao shaobing sandwiches. Beloved Eastside San Jose pop-up \u003ca href=\"https://www.instagram.com/_hetsay_/\">Hết Sẩy\u003c/a> will sling Mekong Delta–style Vietnamese dishes for Tết. Baba’s House will introduce a new menu of scallion pancake wraps. And Laughing Gems will curate a natural wine bar.\u003c/p>\n\u003cfigure id=\"attachment_13971063\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971063\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na.jpg\" alt=\"A tattooed street vendor cooks skewers over a portable grill.\" width=\"2000\" height=\"1335\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na-1536x1025.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/Ka_in-Na-1920x1282.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A street food vendor at last year’s party cooks skewers over a portable grill. \u003ccite>(J-han, courtesy of Neo Lunar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The food pop-ups will anchor Neo Lunar’s night market, along with more than 20 retail vendors selling everything from handmade jewelry and vintage clothing to wellness products like Asian herbal tea blends. Chen, the Yăng Shēng artist, says they wanted to capture the excitement of having a multitude of offerings packed into one physical space — “a bustling, shoulder-to-shoulder experience.” Or, as Lui puts it, “You’ll peek and wonder what’s around the corner. Who’s selling this now? What’s happening next?”\u003c/p>\n\u003cp>For those who find the night market vibe too hectic, there will also be a calligraphy workshop and Chinese tea served in a \u003ca href=\"https://www.eventbrite.com/e/little-garden-by-arbor-teahouse-tickets-1203996930229?aff=oddtdtcreator&fbclid=PAZXh0bgNhZW0CMTEAAaaFL4FaBQLKIscjmOcIHiC3904R9j4dSeL6e3JeoGeKYZZGIa6_zhJ6OnM_aem_--rILHqsXSRQQykfEUF34A\">quiet little teahouse sanctuary\u003c/a> tucked away in the middle of the party. And at Yăng Shēng’s immersive “Living Room” installation, partygoers can just chill on a couch that Chen made in collaboration with a local woodworker, with a Chinese-style lattice window carved into the back.\u003c/p>\n\u003cp>Neo Lunar is also very explicitly not \u003ci>just \u003c/i>for young people. A big part of how the organizers say they’re making this New Year’s celebration their own is by making it an intergenerational affair — a party where, as they’re fond of saying, you can “bring your aunties \u003ci>and \u003c/i>your homies.” While the event has a sheen of coolness (with all the tattoos and the DJs and such) that will appeal to younger folks, there’s a conscious effort to build bridges to the older generation as well.\u003c/p>\n\u003cfigure id=\"attachment_13971066\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13971066\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby.jpg\" alt=\"Traditional Chinese teaware laid out on a slab of wood.\" width=\"2000\" height=\"1300\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby-800x520.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby-1020x663.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby-160x104.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby-768x499.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby-1536x998.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2025/01/teahouse-_-silkpunkbaby-1920x1248.jpg 1920w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Tucked in the middle of the bustling party will be a quiet tea sanctuary. \u003ccite>(silkpunkbaby, courtesy of Neo Lunar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the best example is “Multi-Gen,” the party’s fashion show component inspired by the \u003ca href=\"https://www.kqed.org/arts/11151933/how-senior-fashion-is-turning-heads-in-san-franciscos-chinatown\">\u003ci>Chinatown Pretty\u003c/i>\u003c/a> photo project, which spotlighted the often bold and idiosyncratic styles of San Francisco Chinatown elders. The fashion show will start and end with drag performers, and it’ll feature a diverse lineup of amateur models, both young and old, who’ll show off looks by 10 Asian American designers. Both Yang’s and Patton’s mothers will be among those walking the runway.\u003c/p>\n\u003cp>“It’s really special because I think a lot of our parents who are immigrants, they’ve sacrificed a lot of their own self-identity and desires,” Chen says. “So this is an opportunity to have them feel like superstars, without asking them to be people that they’re not.”\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">\u003cspan style=\"color: #2b2b2b;font-weight: 400\">\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/span>\u003c/span>Another attraction geared toward partygoers of all ages is the cluster of mahjong tables, which will be running games all day. Lui, who hosts \u003ca href=\"https://sf.eater.com/2023/7/12/23792850/mahjong-restaurants-bay-area-asian-jewish-culture\">regular mahjong nights\u003c/a> at Baba’s House, says she’s found that the spirit of friendly competition that the game fosters is the perfect way to bridge the gap between young Asian Americans and elders who might not otherwise have much in common. “The younger generation wants to learn,” Lui says. “And the older generation gets surprised [by that interest]. They’re like, ‘Oh, so you want to \u003ci>play\u003c/i>?’ And then they get sassy.”\u003c/p>\n\u003cp>The games are meant to be approachable for players of all experience levels, and Baba’s House will have coaches on hand to teach beginners.\u003c/p>\n\u003cp>Maybe the most important way Neo Lunar’s organizers hope to attract a multigenerational crowd? Admission for both seniors and children will be free. The party will also be a masked event, to protect vulnerable community members from COVID and other airborne illnesses.\u003c/p>\n\u003cp>And while the Year of the Snake sometimes \u003ca href=\"https://www.wsj.com/world/china/lunar-new-year-snake-china-asia-zodiac-ff5f5fcd\">gets a bad rap\u003c/a>, compared to some of the other zodiac animals, Yang says he can’t imagine a better mascot for this year’s Neo Lunar event: “The Year of the Snake is perfect for what we’re trying to do. It’s about shedding what’s old and coming into a new identity.”\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Neo Lunar will take place on Saturday, Feb. 1, 3–8 p.m. at Oakstop (2323 Broadway, Oakland). \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/neo-lunar-lunar-new-year-reimagined-tickets-1124707453269?aff=oddtdtcreator\">\u003ci>Advance tickets\u003c/i>\u003c/a>\u003ci> are sold out, but there will be a limited number of tickets available at the door.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Oakland Chinatown Lantern Festival Embraces Tradition, Old and New",
"headTitle": "Oakland Chinatown Lantern Festival Embraces Tradition, Old and New | KQED",
"content": "\u003cp>This weekend’s Oakland Chinatown Lantern Festival celebration is decidedly new-school: Street food offerings will include Hong Kong curry fish balls, Malagasy hot pepper sauce and Oaxacan chocolate. In place of a traditional lion or dragon dance will be a performance by the Bay Area hip-hop dance crew \u003ca href=\"https://www.instagram.com/p/C3iugrJyww1/\">Tribe of the Dragon\u003c/a>. A lineup of globally-inspired DJs will close out the holiday with a full-on dance party.\u003c/p>\n\u003cp>If that doesn’t quite sound like your grandmother’s Lantern Festival, that’s very much intentional — although Diana Wu, executive director of the nonprofit kitchen incubator \u003ca href=\"https://www.kqed.org/arts/13903133/oakland-bloom-understory-primas-corner-asukar-cuban-palestinian-pop-up\">Oakland Bloom\u003c/a>, stresses that the event will still offer plenty to Chinatown’s longstanding communities of immigrant grandparents, too.\u003c/p>\n\u003cp>“We do want to share the legacies, themes and spirit of the festival,” says Wu, whose organization is co-hosting the event at Chinatown’s Pacific Renaissance Plaza for the second year in a row. “But we also wanted to make it reflect Oakland — to serve the different diverse communities that make up Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_13952750\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952750\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest.jpg\" alt=\"Five people pose for a photo; the two on the edges form a heart shape with their arms. \" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Staff from the kitchen incubator Oakland Bloom at last year’s inaugural Lantern Festival event. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-organized with the \u003ca href=\"https://stickyriceclub.org/\">Sticky Rice Club\u003c/a> nonprofit community development corporation and \u003ca href=\"https://www.instagram.com/aapih4l/\">AAPI Healers for Liberation\u003c/a>, this year’s two-day Lantern Festival celebration will build on the themes of last year’s inaugural event, which was conceived in large part as a “healing space.” That focus on self-care and community healing felt especially pertinent in light of the violence that had impacted Asian American communities both within and outside of Chinatown around that time, including mass shootings in \u003ca href=\"https://www.kqed.org/news/11938855/monterey-park-community-devastated-by-weekend-mass-shooting\">Monterey Park\u003c/a> and \u003ca href=\"https://www.kqed.org/news/11973071/survivors-of-half-moon-bay-mass-shooting-struggle-to-rebuild-1-year-later\">Half Moon Bay\u003c/a>.\u003c/p>\n\u003cp>Traditionally, the Lantern Festival — aka Yuanxiao Jie — takes place on the 15th day of the Lunar New Year, marking the end of holiday festivities with red paper lanterns symbolizing a prosperous new beginning.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the Oakland Chinatown event, even the most seemingly “traditional” aspects of the celebration will have a modern, multicultural twist. As part of an altar-building activity to honor the ancestors, the chef behind the Palestinian-Cuban pop-up \u003ca href=\"https://www.instagram.com/palestinian_cuban_fusion/?hl=en\">Asúkar\u003c/a> will create an altar for Palestine. Even the guqin performance — featuring the traditional seven-string instrument with more than 3,000 years of history in China — will be slightly unorthodox: The performer, \u003ca href=\"https://www.gabriellawen.com/about\">Gabby Wen\u003c/a>, uses synthesizers and field recordings along with the guqin to make experimental electroacoustic music.\u003c/p>\n\u003cfigure id=\"attachment_13952753\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952753\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2.jpg\" alt=\"An egg custard tart topped with a marshmallow\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A non-traditional egg custard tart, topped with a marshmallow, from Hong Kong-style food pop-up M and D. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The emerging immigrant food entrepreneurs in Oakland Bloom’s incubator program will supply the food for the event — and here, too, Wu says, the idea is to engage the multiple generations and diasporas that make up Oakland. So, even though it’s a Lunar New Year event, not all of the food will be Asian. Alongside, say, \u003ca href=\"https://www.instagram.com/p/C3dmGChyFRv/?img_index=1\">Tabachito’s\u003c/a> Filipino fusion offerings, there will also be \u003ca href=\"https://www.instagram.com/palestinian_cuban_fusion/?hl=en\">Palestinian-Cuban food\u003c/a>, and perhaps the only Bay Area food business that specializes in the \u003ca href=\"https://www.facebook.com/ResataurantFelana/\">cuisine of Madagascar\u003c/a>.\u003c/p>\n\u003cp>[aside postID='arts_13903133,arts_13952052,arts_13924997']Wu says one Oakland Bloom vendor, \u003ca href=\"https://www.instagram.com/mandd_food/\">M and D Food\u003c/a>, is especially emblematic of the festival’s multigenerational approach. Known for its take on Hong Kong street foods like milk tea and curry fish balls, the business itself is a mother-and-daughter operation. Meanwhile, the chef’s father is visiting from Hong Kong, so he’ll be on hand to provide customers with auspicious, handwritten \u003ca href=\"https://www.instagram.com/p/C3mJFF_LXGh/?img_index=2\">Chinese calligraphy scrolls\u003c/a> — a traditional touch from the older generation.\u003c/p>\n\u003cp>As for the actual lantern component of the festival, Wu concedes that there won’t be quite as magnificent a display as there was during last year’s inaugural event, when 88 red lanterns soared over the Pacific Renaissance Plaza. This year, a smaller number of lanterns will be integrated into the festival decor, and \u003ca href=\"https://www.friendsoflincolnsquarepark.org/\">Friends of Lincoln Square Park\u003c/a> will lead a hands-on activity that will give kids the opportunity to make small paper lanterns of their own.\u003c/p>\n\u003cfigure id=\"attachment_13952755\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952755\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq.jpg\" alt=\"Filipino pork skewers on a metal tray.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Filipino barbecue pork skewers by Tabachito. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On both days of the event, the itinerary will extend after dark, until 8 p.m., when many of Oakland Chinatown’s businesses will have already closed. For a neighborhood still struggling to get on its feet in the wake of a \u003ca href=\"https://www.kqed.org/news/11851735/small-business-owners-struggle-to-stay-open-in-an-empty-oakland-chinatown\">devastating pandemic\u003c/a>, the hope is that events like the Lantern Festival — with those red lanterns shining bright in the sky — can help bring a lively sense of community.\u003c/p>\n\u003cp>“One of the goals was to create moments of community coming together in publicly accessible spaces in Oakland Chinatown and to really support people coming out at night there,” Wu says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Oakland Chinatown Lantern Festival will take place in and around the Pacific Renaissance Plaza (388 9th St., Oakland) on Saturday, Feb. 24 and Sunday, Feb. 25, from 3–8 p.m. each day. Check the \u003c/i>\u003ca href=\"https://stickyriceclub.org/lanternfestival2024\">\u003ci>full event schedule\u003c/i>\u003c/a>\u003ci> for each day’s lineup of workshops, performances and food vendors, and follow \u003c/i>\u003ca href=\"https://www.instagram.com/oaklandbloom\">\u003ci>Oakland Bloom\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://www.instagram.com/aapih4l/\">\u003ci>AAPI Healers for Liberation\u003c/i>\u003c/a>\u003ci> on Instagram for updates. \u003c/i>\u003c/p>\n\n",
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"excerpt": "The two-day event will close out this year’s Lunar New Year festivities with a bang.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This weekend’s Oakland Chinatown Lantern Festival celebration is decidedly new-school: Street food offerings will include Hong Kong curry fish balls, Malagasy hot pepper sauce and Oaxacan chocolate. In place of a traditional lion or dragon dance will be a performance by the Bay Area hip-hop dance crew \u003ca href=\"https://www.instagram.com/p/C3iugrJyww1/\">Tribe of the Dragon\u003c/a>. A lineup of globally-inspired DJs will close out the holiday with a full-on dance party.\u003c/p>\n\u003cp>If that doesn’t quite sound like your grandmother’s Lantern Festival, that’s very much intentional — although Diana Wu, executive director of the nonprofit kitchen incubator \u003ca href=\"https://www.kqed.org/arts/13903133/oakland-bloom-understory-primas-corner-asukar-cuban-palestinian-pop-up\">Oakland Bloom\u003c/a>, stresses that the event will still offer plenty to Chinatown’s longstanding communities of immigrant grandparents, too.\u003c/p>\n\u003cp>“We do want to share the legacies, themes and spirit of the festival,” says Wu, whose organization is co-hosting the event at Chinatown’s Pacific Renaissance Plaza for the second year in a row. “But we also wanted to make it reflect Oakland — to serve the different diverse communities that make up Oakland.”\u003c/p>\n\u003cfigure id=\"attachment_13952750\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952750\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest.jpg\" alt=\"Five people pose for a photo; the two on the edges form a heart shape with their arms. \" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/oakland-bloom-lantern-fest-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Staff from the kitchen incubator Oakland Bloom at last year’s inaugural Lantern Festival event. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Co-organized with the \u003ca href=\"https://stickyriceclub.org/\">Sticky Rice Club\u003c/a> nonprofit community development corporation and \u003ca href=\"https://www.instagram.com/aapih4l/\">AAPI Healers for Liberation\u003c/a>, this year’s two-day Lantern Festival celebration will build on the themes of last year’s inaugural event, which was conceived in large part as a “healing space.” That focus on self-care and community healing felt especially pertinent in light of the violence that had impacted Asian American communities both within and outside of Chinatown around that time, including mass shootings in \u003ca href=\"https://www.kqed.org/news/11938855/monterey-park-community-devastated-by-weekend-mass-shooting\">Monterey Park\u003c/a> and \u003ca href=\"https://www.kqed.org/news/11973071/survivors-of-half-moon-bay-mass-shooting-struggle-to-rebuild-1-year-later\">Half Moon Bay\u003c/a>.\u003c/p>\n\u003cp>Traditionally, the Lantern Festival — aka Yuanxiao Jie — takes place on the 15th day of the Lunar New Year, marking the end of holiday festivities with red paper lanterns symbolizing a prosperous new beginning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the Oakland Chinatown event, even the most seemingly “traditional” aspects of the celebration will have a modern, multicultural twist. As part of an altar-building activity to honor the ancestors, the chef behind the Palestinian-Cuban pop-up \u003ca href=\"https://www.instagram.com/palestinian_cuban_fusion/?hl=en\">Asúkar\u003c/a> will create an altar for Palestine. Even the guqin performance — featuring the traditional seven-string instrument with more than 3,000 years of history in China — will be slightly unorthodox: The performer, \u003ca href=\"https://www.gabriellawen.com/about\">Gabby Wen\u003c/a>, uses synthesizers and field recordings along with the guqin to make experimental electroacoustic music.\u003c/p>\n\u003cfigure id=\"attachment_13952753\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952753\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2.jpg\" alt=\"An egg custard tart topped with a marshmallow\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/MandD-2-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">A non-traditional egg custard tart, topped with a marshmallow, from Hong Kong-style food pop-up M and D. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The emerging immigrant food entrepreneurs in Oakland Bloom’s incubator program will supply the food for the event — and here, too, Wu says, the idea is to engage the multiple generations and diasporas that make up Oakland. So, even though it’s a Lunar New Year event, not all of the food will be Asian. Alongside, say, \u003ca href=\"https://www.instagram.com/p/C3dmGChyFRv/?img_index=1\">Tabachito’s\u003c/a> Filipino fusion offerings, there will also be \u003ca href=\"https://www.instagram.com/palestinian_cuban_fusion/?hl=en\">Palestinian-Cuban food\u003c/a>, and perhaps the only Bay Area food business that specializes in the \u003ca href=\"https://www.facebook.com/ResataurantFelana/\">cuisine of Madagascar\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Wu says one Oakland Bloom vendor, \u003ca href=\"https://www.instagram.com/mandd_food/\">M and D Food\u003c/a>, is especially emblematic of the festival’s multigenerational approach. Known for its take on Hong Kong street foods like milk tea and curry fish balls, the business itself is a mother-and-daughter operation. Meanwhile, the chef’s father is visiting from Hong Kong, so he’ll be on hand to provide customers with auspicious, handwritten \u003ca href=\"https://www.instagram.com/p/C3mJFF_LXGh/?img_index=2\">Chinese calligraphy scrolls\u003c/a> — a traditional touch from the older generation.\u003c/p>\n\u003cp>As for the actual lantern component of the festival, Wu concedes that there won’t be quite as magnificent a display as there was during last year’s inaugural event, when 88 red lanterns soared over the Pacific Renaissance Plaza. This year, a smaller number of lanterns will be integrated into the festival decor, and \u003ca href=\"https://www.friendsoflincolnsquarepark.org/\">Friends of Lincoln Square Park\u003c/a> will lead a hands-on activity that will give kids the opportunity to make small paper lanterns of their own.\u003c/p>\n\u003cfigure id=\"attachment_13952755\" class=\"wp-caption alignnone\" style=\"max-width: 2000px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952755\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq.jpg\" alt=\"Filipino pork skewers on a metal tray.\" width=\"2000\" height=\"1500\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq.jpg 2000w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-1536x1152.jpg 1536w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/Tabacito-pork-bbq-1920x1440.jpg 1920w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Filipino barbecue pork skewers by Tabachito. \u003ccite>(Courtesy of Oakland Bloom)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On both days of the event, the itinerary will extend after dark, until 8 p.m., when many of Oakland Chinatown’s businesses will have already closed. For a neighborhood still struggling to get on its feet in the wake of a \u003ca href=\"https://www.kqed.org/news/11851735/small-business-owners-struggle-to-stay-open-in-an-empty-oakland-chinatown\">devastating pandemic\u003c/a>, the hope is that events like the Lantern Festival — with those red lanterns shining bright in the sky — can help bring a lively sense of community.\u003c/p>\n\u003cp>“One of the goals was to create moments of community coming together in publicly accessible spaces in Oakland Chinatown and to really support people coming out at night there,” Wu says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Oakland Chinatown Lantern Festival will take place in and around the Pacific Renaissance Plaza (388 9th St., Oakland) on Saturday, Feb. 24 and Sunday, Feb. 25, from 3–8 p.m. each day. Check the \u003c/i>\u003ca href=\"https://stickyriceclub.org/lanternfestival2024\">\u003ci>full event schedule\u003c/i>\u003c/a>\u003ci> for each day’s lineup of workshops, performances and food vendors, and follow \u003c/i>\u003ca href=\"https://www.instagram.com/oaklandbloom\">\u003ci>Oakland Bloom\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://www.instagram.com/aapih4l/\">\u003ci>AAPI Healers for Liberation\u003c/i>\u003c/a>\u003ci> on Instagram for updates. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "A Next-Generation Lunar New Year Party in Oakland",
"headTitle": "A Next-Generation Lunar New Year Party in Oakland | KQED",
"content": "\u003cp>For Oakland small business owner Jenn Lui and San Francisco visual artist Hanna Chen, embracing the traditions of their Cantonese and Taiwanese ancestors is a kind of soul-filling nourishment. It’s an imaginative labor that allows for the multi-generational preservation of old-school memories, while forging exciting new ones.\u003c/p>\n\u003cp>The creative duo is behind an intimate Lunar New Year celebration happening on February 18 at \u003ca href=\"https://www.instagram.com/groundfloorclub/?hl=en\">Groundfloor\u003c/a> in Oakland. The get-together will honor nostalgic Asian cultural cornerstones like mahjong, holiday \u003ca href=\"https://www.kqed.org/forum/2010101904619/all-you-can-eat-ringing-in-the-lunar-new-year-with-asian-american-desserts\">desserts\u003c/a> and red envelopes. At the same time, it will also create space for modern, up-and-coming makers who are reshaping the possibilities of diasporic joy with tea-based cocktails, flash tattoos and tooth gems.\u003c/p>\n\u003cp>“We’re just reimagining [our cultures] for the current times,” says Lui, the co-founder of \u003ca href=\"https://www.instagram.com/thisisbabas.house/?hl=en\">Baba’s House\u003c/a>, a specialty Asian snack shop in downtown Oakland. “Mahjong was heavily played as a gambling game in my family, but now it’s a social community type of event. It’s about celebrating those blessings, prosperity, health, and doing it intentionally.”\u003c/p>\n\u003cp>The event will feature live DJs (\u003ca href=\"http://inachu\">Ina Chu\u003c/a>, \u003ca href=\"http://jazz.fm/\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https://www.google.com/url?q=http://JAZZ.FM&source=gmail&ust=1707862337560000&usg=AOvVaw02x83AbDHbRaxDA4ztH9Ee\">JAZZ.FM\u003c/a>, \u003ca href=\"https://www.instagram.com/tomudj/\">TOMU DJ\u003c/a>), foodmakers (including \u003ca href=\"https://www.instagram.com/oramasamadumplings/\">Oramasama Dumplings\u003c/a>, \u003ca href=\"https://www.instagram.com/oaklandfortunefactory/\">Oakland Fortune Factory\u003c/a> and \u003ca href=\"https://www.instagram.com/jasonbakessf/\">Jason Bakes\u003c/a>), tattoo artists (\u003ca href=\"https://www.instagram.com/proper.tattoo/\">Proper Tattoo\u003c/a>), retail vendors (\u003ca href=\"https://www.instagram.com/twotwo.online/\">Two Two\u003c/a>, \u003ca href=\"https://www.instagram.com/jiahomeco/\">JIĀ HOME CO. \u003c/a>and more) and visual artists (\u003ca href=\"https://www.instagram.com/mag.dre/\">Mag Dre\u003c/a>, \u003ca href=\"https://www.instagram.com/chrisjcheung/\">Chris Cheung\u003c/a>). In addition, there will be snacks provided by Baba’s House, a DIY red envelope station, an altar to commemorate deceased loved ones, mahjong, raffles and “tea-tails” (alcohol optional) mixed using KACE Tea, a local \u003ca href=\"https://www.instagram.com/drinkkace/\">Taiwanese-Filipino brand\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13952055\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952055\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2.jpg\" alt=\"a red table featuring Chinese cookies for Lunar New Year\" width=\"1920\" height=\"1536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-800x640.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-1020x816.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-160x128.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-768x614.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-1536x1229.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taiwanese pineapple cakes from Jason Bakes will be one of the desserts served at the Lunar New Year Festival. \u003ccite>(Courtesy Jenn Lui)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The festivities are part of \u003ca href=\"https://linktr.ee/itsyangsheng\">Yăng Shēng\u003c/a>, a multimedia project launched by Chen and Cai that highlights the evolving expressions of Asian American artists through art installations, photography and community events (a book is forthcoming in 2026). The San Francisco-raised artist says that for her, Lunar New Year has always represented a connection to her parents’ homeland. It’s about transporting herself and others abroad, without actually going very far.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[aside postID='arts_13951648,arts_13924997,arts_13951382']“We want to recreate the feeling of a night market and also take elements from Bay Area events: art gatherings, supper parties, bringing in that club feeling, too. We’re pulling from different pockets of the world like New York, Taipei, Hong Kong, and putting all that into one space for people who might not be able to travel,” Chen says. “This is nudging American culture to be more community-oriented.”\u003c/p>\n\u003cp>The two entrepreneurs, along with Lui’s partner, Alan Chen, are thunderously vocal when it comes to creating a safe space. It’s not something they’ve always experienced as first-generation children of Asian immigrants whose parents and relatives have sometimes questioned their artistic endeavors and cross-cultural expressions.\u003c/p>\n\u003cp>“We’re kind of reimagining everything,” Lui says. “When I told my mom about the altar, she asked why we’re doing that. I found that interesting, and I wonder if other folks from that generation don’t see what we’re doing as a positive thing.”\u003c/p>\n\u003cfigure id=\"attachment_13952059\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952059\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn.jpg\" alt=\"a table altar featuring photos of deceased family members, incense and treats\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An altar will be provided inside Groundfloor for attendees to honor their loved ones. \u003ccite>(Jenn Lui)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The generational gap hasn’t stopped them, though. If anything, it encourages them to bridge the various ages and groups of Asian Americans who live here in the Bay Area. For both Lui and Chen, intergenerational reclamation and representation is essential. And doing it in a way that feels authentically curated and creatively expansive is what drives them both.\u003c/p>\n\u003cp>“Our collective experiences span across many decades,” says Chen, who is about 10 years younger than Lui. “We come from really different eras. But we’re all Asian Americans who grew up in the Bay, and I think that connection is special.”\u003c/p>\n\u003cp>“Maybe you were an outcast growing up as a person of color, but now you’re a cool kid pushing the culture.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Lunar New Year Festival presented by \u003c/i>\u003ca href=\"https://www.instagram.com/thisisbabas.house/?hl=en\">\u003ci>Baba’s House\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://linktr.ee/itsyangsheng\">\u003ci>Yăng Shēng\u003c/i>\u003c/a>\u003ci> will take place at \u003c/i>\u003ca href=\"https://www.instagram.com/groundfloorclub/?hl=en\">\u003ci>Groundfloor\u003c/i>\u003c/a>\u003ci> (4055 Telegraph Ave., Oakland) on Feb. 18, 1–6 p.m. \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/babas-house-x-yang-sheng-presents-lunar-new-year-festival-tickets-808221972677?aff=oddtdtcreator\">\u003ci>Tickets\u003c/i>\u003c/a>\u003ci> are available online for $15–$25.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>For Oakland small business owner Jenn Lui and San Francisco visual artist Hanna Chen, embracing the traditions of their Cantonese and Taiwanese ancestors is a kind of soul-filling nourishment. It’s an imaginative labor that allows for the multi-generational preservation of old-school memories, while forging exciting new ones.\u003c/p>\n\u003cp>The creative duo is behind an intimate Lunar New Year celebration happening on February 18 at \u003ca href=\"https://www.instagram.com/groundfloorclub/?hl=en\">Groundfloor\u003c/a> in Oakland. The get-together will honor nostalgic Asian cultural cornerstones like mahjong, holiday \u003ca href=\"https://www.kqed.org/forum/2010101904619/all-you-can-eat-ringing-in-the-lunar-new-year-with-asian-american-desserts\">desserts\u003c/a> and red envelopes. At the same time, it will also create space for modern, up-and-coming makers who are reshaping the possibilities of diasporic joy with tea-based cocktails, flash tattoos and tooth gems.\u003c/p>\n\u003cp>“We’re just reimagining [our cultures] for the current times,” says Lui, the co-founder of \u003ca href=\"https://www.instagram.com/thisisbabas.house/?hl=en\">Baba’s House\u003c/a>, a specialty Asian snack shop in downtown Oakland. “Mahjong was heavily played as a gambling game in my family, but now it’s a social community type of event. It’s about celebrating those blessings, prosperity, health, and doing it intentionally.”\u003c/p>\n\u003cp>The event will feature live DJs (\u003ca href=\"http://inachu\">Ina Chu\u003c/a>, \u003ca href=\"http://jazz.fm/\" target=\"_blank\" rel=\"noopener\" data-saferedirecturl=\"https://www.google.com/url?q=http://JAZZ.FM&source=gmail&ust=1707862337560000&usg=AOvVaw02x83AbDHbRaxDA4ztH9Ee\">JAZZ.FM\u003c/a>, \u003ca href=\"https://www.instagram.com/tomudj/\">TOMU DJ\u003c/a>), foodmakers (including \u003ca href=\"https://www.instagram.com/oramasamadumplings/\">Oramasama Dumplings\u003c/a>, \u003ca href=\"https://www.instagram.com/oaklandfortunefactory/\">Oakland Fortune Factory\u003c/a> and \u003ca href=\"https://www.instagram.com/jasonbakessf/\">Jason Bakes\u003c/a>), tattoo artists (\u003ca href=\"https://www.instagram.com/proper.tattoo/\">Proper Tattoo\u003c/a>), retail vendors (\u003ca href=\"https://www.instagram.com/twotwo.online/\">Two Two\u003c/a>, \u003ca href=\"https://www.instagram.com/jiahomeco/\">JIĀ HOME CO. \u003c/a>and more) and visual artists (\u003ca href=\"https://www.instagram.com/mag.dre/\">Mag Dre\u003c/a>, \u003ca href=\"https://www.instagram.com/chrisjcheung/\">Chris Cheung\u003c/a>). In addition, there will be snacks provided by Baba’s House, a DIY red envelope station, an altar to commemorate deceased loved ones, mahjong, raffles and “tea-tails” (alcohol optional) mixed using KACE Tea, a local \u003ca href=\"https://www.instagram.com/drinkkace/\">Taiwanese-Filipino brand\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_13952055\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952055\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2.jpg\" alt=\"a red table featuring Chinese cookies for Lunar New Year\" width=\"1920\" height=\"1536\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-800x640.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-1020x816.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-160x128.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-768x614.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/7._jason_bakes_2-1536x1229.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taiwanese pineapple cakes from Jason Bakes will be one of the desserts served at the Lunar New Year Festival. \u003ccite>(Courtesy Jenn Lui)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The festivities are part of \u003ca href=\"https://linktr.ee/itsyangsheng\">Yăng Shēng\u003c/a>, a multimedia project launched by Chen and Cai that highlights the evolving expressions of Asian American artists through art installations, photography and community events (a book is forthcoming in 2026). The San Francisco-raised artist says that for her, Lunar New Year has always represented a connection to her parents’ homeland. It’s about transporting herself and others abroad, without actually going very far.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“We want to recreate the feeling of a night market and also take elements from Bay Area events: art gatherings, supper parties, bringing in that club feeling, too. We’re pulling from different pockets of the world like New York, Taipei, Hong Kong, and putting all that into one space for people who might not be able to travel,” Chen says. “This is nudging American culture to be more community-oriented.”\u003c/p>\n\u003cp>The two entrepreneurs, along with Lui’s partner, Alan Chen, are thunderously vocal when it comes to creating a safe space. It’s not something they’ve always experienced as first-generation children of Asian immigrants whose parents and relatives have sometimes questioned their artistic endeavors and cross-cultural expressions.\u003c/p>\n\u003cp>“We’re kind of reimagining everything,” Lui says. “When I told my mom about the altar, she asked why we’re doing that. I found that interesting, and I wonder if other folks from that generation don’t see what we’re doing as a positive thing.”\u003c/p>\n\u003cfigure id=\"attachment_13952059\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13952059\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn.jpg\" alt=\"a table altar featuring photos of deceased family members, incense and treats\" width=\"1920\" height=\"1440\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-800x600.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-1020x765.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-160x120.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-768x576.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2024/02/altar_shot_by_jenn____soulrealjenn-1536x1152.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An altar will be provided inside Groundfloor for attendees to honor their loved ones. \u003ccite>(Jenn Lui)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The generational gap hasn’t stopped them, though. If anything, it encourages them to bridge the various ages and groups of Asian Americans who live here in the Bay Area. For both Lui and Chen, intergenerational reclamation and representation is essential. And doing it in a way that feels authentically curated and creatively expansive is what drives them both.\u003c/p>\n\u003cp>“Our collective experiences span across many decades,” says Chen, who is about 10 years younger than Lui. “We come from really different eras. But we’re all Asian Americans who grew up in the Bay, and I think that connection is special.”\u003c/p>\n\u003cp>“Maybe you were an outcast growing up as a person of color, but now you’re a cool kid pushing the culture.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-12127869\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The Lunar New Year Festival presented by \u003c/i>\u003ca href=\"https://www.instagram.com/thisisbabas.house/?hl=en\">\u003ci>Baba’s House\u003c/i>\u003c/a>\u003ci> and \u003c/i>\u003ca href=\"https://linktr.ee/itsyangsheng\">\u003ci>Yăng Shēng\u003c/i>\u003c/a>\u003ci> will take place at \u003c/i>\u003ca href=\"https://www.instagram.com/groundfloorclub/?hl=en\">\u003ci>Groundfloor\u003c/i>\u003c/a>\u003ci> (4055 Telegraph Ave., Oakland) on Feb. 18, 1–6 p.m. \u003c/i>\u003ca href=\"https://www.eventbrite.com/e/babas-house-x-yang-sheng-presents-lunar-new-year-festival-tickets-808221972677?aff=oddtdtcreator\">\u003ci>Tickets\u003c/i>\u003c/a>\u003ci> are available online for $15–$25.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"https://kqed.org/arts/13924014/seiji-odas-anri-city-pop-003-celebrates-lunar-new-year-with-a-ride-through-japantown\">Lunar New Year\u003c/a> is upon us, and you might be wondering what the next 12 months have in store for you. It’s not all that surprising if you are — the Year of the Dragon is an attention-seeking little so-and-so.\u003c/p>\n\u003cp>As we bid farewell to the Year of the Rabbit and usher in the Year of the Dragon, here are five things to keep in mind:\u003c/p>\n\u003cp>1. In 2024, the Lunar New Year arrives on Feb. 10, tied as always to the date of the second new moon after the winter solstice. Scoff not if you’re a human that doesn’t believe in horoscopes of any kind — Lunar New Year celebrations have been around for thousands of years. It wouldn’t have endured this long in China, Vietnam, Malaysia, Singapore, the Philippines, the Koreas and elsewhere if there wasn’t something to it.\u003c/p>\n\u003cp>2. The Year of the Dragon promises to bring with it power, strength and dynamism. It’s also a good omen for success and endless possibilities that will spread a little good fortune everyone’s way, regardless of what sign you are personally. (May that bring us all some comfort in this particular election year.)\u003c/p>\n\u003cp>[aside postid='arts_13923980']3. The Year of the Dragon\u003cem> really\u003c/em> wants to be acknowledged. Last time it was a dragon year (2012), archeologists in Argentina dug up a \u003ca href=\"https://www.zmescience.com/science/news-science/paleontologists-uncover-dragon-of-death-in-argentina-its-the-largest-pterosaur-ever-found-in-south-america/\">giant, 86-million-year-old dragon\u003c/a>. Sure, technically, it was a pterosaur, but paleontologists immediately dubbed the flying reptile the “Dragon of Death” (or “Thanatosdrakon Amaru” in Greek), due to its unfeasibly long neck and 30-foot-wide wingspan. All of which was kind of perfect because the Chinese word for dinosaur — “kǒnglóng” — derives from the fact that ancient Chinese people referred to dinosaurs as “terror dragons.” (Just please acknowledge the arrival of the Year of the Dragon so a living one doesn’t show up this time, k?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[Update, Feb. 23, 2024: \u003ca href=\"https://www.kqed.org/news/11976926/paleontologists-discover-240-million-year-old-dragon-fossil-in-full\">Paleontologists just found another freakin’ dragon\u003c/a>! This one is 16 feet long and 240 million years old. Cool, cool. Nothing to see here.]\u003c/p>\n\u003cp>4. There are many ways to appropriately usher in the Lunar New Year, including joining the celebrations in San Francisco. \u003ca href=\"https://chineseparade.com/\">This year’s parade\u003c/a> — part of the most elaborate Chinese New Year party in the country — doesn’t happen until Feb. 24, but if you err on the superstitious side, there are plenty of ways to acknowledge the New Year before that. Here are three possibilities. First, be sure to clean your home more thoroughly than usual before Feb. 10 and avoid cleaning on the day. Second, keep your language positive, avoiding mention of dark subject matter. Third, wear a brand new outfit — or just a new item or two — to usher in good fortune for the rest of the year. (Red items are favored. Avoid black and white.) And, just for the sake of deliciousness, \u003ca href=\"https://www.kqed.org/arts/13923548/lunar-new-year-tangyuan-soup-kit-annies-t-cakes\">don’t forget the tangyuan soup\u003c/a>!\u003c/p>\n\u003cp>5. Unsurprisingly, for those born in a dragon year (1928, 1940, 1952, 1964, 1976, 1988, 2000, 2012, 2024) — already an energetic and powerful bunch — 2024 promises to be particularly auspicious. But for anyone who felt bogged down and frustrated by the soft and slow energy of the Year of the Rabbit for the last 12 months, the Dragon offers some relief. Where the Rabbit gently requested we all stop and take stock, the Dragon has no qualms about kicking you up the butt to get you sprinting back towards your goals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Lunar New Year, everybody! And \u003ca href=\"https://www.tiktok.com/@david_chinese/video/7333231322426641672\">nián nián yǒuyú\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"https://kqed.org/arts/13924014/seiji-odas-anri-city-pop-003-celebrates-lunar-new-year-with-a-ride-through-japantown\">Lunar New Year\u003c/a> is upon us, and you might be wondering what the next 12 months have in store for you. It’s not all that surprising if you are — the Year of the Dragon is an attention-seeking little so-and-so.\u003c/p>\n\u003cp>As we bid farewell to the Year of the Rabbit and usher in the Year of the Dragon, here are five things to keep in mind:\u003c/p>\n\u003cp>1. In 2024, the Lunar New Year arrives on Feb. 10, tied as always to the date of the second new moon after the winter solstice. Scoff not if you’re a human that doesn’t believe in horoscopes of any kind — Lunar New Year celebrations have been around for thousands of years. It wouldn’t have endured this long in China, Vietnam, Malaysia, Singapore, the Philippines, the Koreas and elsewhere if there wasn’t something to it.\u003c/p>\n\u003cp>2. The Year of the Dragon promises to bring with it power, strength and dynamism. It’s also a good omen for success and endless possibilities that will spread a little good fortune everyone’s way, regardless of what sign you are personally. (May that bring us all some comfort in this particular election year.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>3. The Year of the Dragon\u003cem> really\u003c/em> wants to be acknowledged. Last time it was a dragon year (2012), archeologists in Argentina dug up a \u003ca href=\"https://www.zmescience.com/science/news-science/paleontologists-uncover-dragon-of-death-in-argentina-its-the-largest-pterosaur-ever-found-in-south-america/\">giant, 86-million-year-old dragon\u003c/a>. Sure, technically, it was a pterosaur, but paleontologists immediately dubbed the flying reptile the “Dragon of Death” (or “Thanatosdrakon Amaru” in Greek), due to its unfeasibly long neck and 30-foot-wide wingspan. All of which was kind of perfect because the Chinese word for dinosaur — “kǒnglóng” — derives from the fact that ancient Chinese people referred to dinosaurs as “terror dragons.” (Just please acknowledge the arrival of the Year of the Dragon so a living one doesn’t show up this time, k?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>[Update, Feb. 23, 2024: \u003ca href=\"https://www.kqed.org/news/11976926/paleontologists-discover-240-million-year-old-dragon-fossil-in-full\">Paleontologists just found another freakin’ dragon\u003c/a>! This one is 16 feet long and 240 million years old. Cool, cool. Nothing to see here.]\u003c/p>\n\u003cp>4. There are many ways to appropriately usher in the Lunar New Year, including joining the celebrations in San Francisco. \u003ca href=\"https://chineseparade.com/\">This year’s parade\u003c/a> — part of the most elaborate Chinese New Year party in the country — doesn’t happen until Feb. 24, but if you err on the superstitious side, there are plenty of ways to acknowledge the New Year before that. Here are three possibilities. First, be sure to clean your home more thoroughly than usual before Feb. 10 and avoid cleaning on the day. Second, keep your language positive, avoiding mention of dark subject matter. Third, wear a brand new outfit — or just a new item or two — to usher in good fortune for the rest of the year. (Red items are favored. Avoid black and white.) And, just for the sake of deliciousness, \u003ca href=\"https://www.kqed.org/arts/13923548/lunar-new-year-tangyuan-soup-kit-annies-t-cakes\">don’t forget the tangyuan soup\u003c/a>!\u003c/p>\n\u003cp>5. Unsurprisingly, for those born in a dragon year (1928, 1940, 1952, 1964, 1976, 1988, 2000, 2012, 2024) — already an energetic and powerful bunch — 2024 promises to be particularly auspicious. But for anyone who felt bogged down and frustrated by the soft and slow energy of the Year of the Rabbit for the last 12 months, the Dragon offers some relief. Where the Rabbit gently requested we all stop and take stock, the Dragon has no qualms about kicking you up the butt to get you sprinting back towards your goals.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Lunar New Year, everybody! And \u003ca href=\"https://www.tiktok.com/@david_chinese/video/7333231322426641672\">nián nián yǒuyú\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "oakland-chinatown-lunar-new-year-swag-cut-fruit-collective-lantern-festival",
"title": "For Lunar New Year, an Oakland Nonprofit Is Giving Chinatown Businesses the Gift of Swag",
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"content": "\u003cfigure id=\"attachment_13924281\" class=\"wp-caption alignnone\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13924281 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/Anh-by-Andria-Lo-scaled.jpg\" alt=\"Anh Nguyen poses in a poppy orange long-sleeved tee and a stylish hat and boots, inside her restaurant Cam Anh.\" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-1366x2048.jpg 1366w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">Anh Nguyen strikes a pose in a banh mi-themed shirt created by the nonprofit Cut Fruit Collective to raise funds for her Oakland Chinatown business Cam Anh. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">To boost Oakland Chinatown restaurants struggling to survive the pandemic, Daphne Wu has helped raise tens of thousands of dollars through \u003ca href=\"https://www.gofundme.com/f/save-our-chinatowns\">emergency GoFundMe campaigns\u003c/a>, \u003ca href=\"https://www.cutfruitcollective.org/blogs/programs/pride-fortune-cookie-fundraiser\">fortune cookie bake sales\u003c/a> and the distribution of \u003ca href=\"https://sf.eater.com/2021/1/21/22241666/oakland-chinatown-save-our-chinatowns-lunar-new-year-fundraiser-zine-daphne-wu\">limited-edition zines\u003c/a>. Still, the co-founder of the Oakland-based nonprofit \u003ca href=\"https://www.cutfruitcollective.org/\">Cut Fruit Collective\u003c/a> says, recovery for the neighborhood has been slow.\u003c/span>\u003c/p>\n\u003cp>Now, just in time for Lunar New Year, Wu and her collaborators have put together their most stylish fundraising project yet: \u003ca href=\"https://www.cutfruitcollective.org/collections/lunar-new-year-2023\">a collection of swag\u003c/a> that includes a trucker hat, a tote bag and a banh mi–themed long-sleeved shirt. Each item features a longstanding Chinatown food business that will receive 100% of the profits from each sale.\u003c/p>\n\u003cp>Wu explains that most of Cut Fruit Collective’s past initiatives, extending back to when the group was called Save Our Chinatowns, were more akin to emergency relief funds or mutual aid. Inspired by the work of a New York City-based organization called \u003ca href=\"https://welcometochinatown.com/\">Welcome to Chinatown\u003c/a>, the new, auspiciously named Community Prosperity Collection was born out of the desire to co-create something with Chinatown merchants themselves.\u003c/p>\n\u003cp>As it turns out, Finnie Phung, the owner of Green Fish Seafood Market, had studied fashion design, so she worked with Cut Fruit Collective creative director Maya Kulkarni to design the collection’s Green Fish Seafood sweater and trucker hat. And both she and Cam Anh owner Anh Nguyen even helped model the merch.\u003c/p>\n\u003cfigure id=\"attachment_13924283\" class=\"wp-caption alignnone\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13924283\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-scaled.jpg\" alt=\"Woman poses in a trucker hat and a green sweatshirt, both promoting her business, Green Fish Seafood Market.\" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-1366x2048.jpg 1366w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">Green Fish Seafood owner Finnie Phong models a trucker hat and sweater that she co-created with the nonprofit Cut Fruit Collective. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Needless to say, salvation rarely comes in the form of trucker hats alone. But the broader significance of the work of Oakland organizations like Cut Fruit Collective and \u003ca href=\"https://www.goodgoodeatz.com/\">Good Good Eatz\u003c/a> is the way they’re helping Chinatown stay relevant to younger generations of Asian Americans who are looking to connect, or reconnect, with their heritage. In the past, you wouldn’t have imagined that legacy Chinatown businesses, which have historically catered to an older, monolingual, first-generation immigrant customer base, would have hip, fashion-forward swag or a vibrant social media presence. Cut Fruit Collective’s mission, in a nutshell, is to help bridge that gap.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Even if they didn’t grow up in neighborhoods like this, they feel that connection,” Wu says of the younger folks who, for instance, make up most of Cut Fruit Collective’s \u003ca href=\"https://www.instagram.com/cutfruitcollective/?hl=en\">Instagram\u003c/a> following. “These neighborhoods help them explore their identities. And we can introduce them to these neighborhood shops that they might not be as bold to venture out to.”\u003c/p>\n\u003cp>The organization’s name alludes to the practice — ubiquitous in many cultures throughout Asia and the Pacific Islands — of sharing cut fruit as an act of hospitality. “It’s a love language for our communities,” Wu says.\u003c/p>\n\u003cp>That model of community care will also be on display next weekend during a Lantern Festival celebration in Oakland Chinatown’s Pacific Renaissance Plaza that Cut Fruit Collective is co-sponsoring on Sunday, Feb. 5, marking the end of this year’s Lunar New Year festivities. More than that, Wu says, it’ll be an effort to get people excited again about going to Chinatown in the evening time, when business in the neighborhood continues to be extremely slow.\u003c/p>\n\u003cp>So, Wu and her colleagues thought, “Why not bring an Asian night market to Oakland Chinatown?”\u003c/p>\n\u003cp>[aside postID='arts_13923548,arts_13903133']To create a celebratory vibe, local design firm Civic Design Studio will light up the plaza with paper lanterns and other light installations. AAPI Healers for Liberation will organize workshops and community healing activities, in light of the tragic mass shootings in Monterey Park and Half Moon Bay earlier this week. And of course, since it’s a night market, there will be food — mostly courtesy of four vendors from \u003ca href=\"https://oaklandbloom.org/\">Oakland Bloom\u003c/a>, a kitchen incubator for \u003ca href=\"https://www.kqed.org/arts/13903133/oakland-bloom-understory-primas-corner-asukar-cuban-palestinian-pop-up\">immigrant and refugee chefs\u003c/a>.\u003c/p>\n\u003cp>The main focus, though, will be on encouraging customers to patronize Chinatown’s restaurants and other businesses. Toward that end, Cut Fruit Collective will create a scavenger hunt with prizes.\u003c/p>\n\u003cp>“It’s been so heavy for the past few years,” Wu says of the outlook and atmosphere in Chinatown. “We feel the Year of the Rabbit is the time to put forth a new vision.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>The Community Prosperity Collection merch is available for purchase via Cut Fruit Collective’s \u003ca href=\"https://www.cutfruitcollective.org/collections/lunar-new-year-2023\">website\u003c/a>. The Lantern Festival night market will take place on Sunday, Feb. 5. 3–8 p.m. at the Pacific Renaissance Plaza in Oakland Chinatown.\u003c/em>\u003c/p>\n\n",
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"title": "For Lunar New Year, an Oakland Nonprofit Is Giving Chinatown Businesses the Gift of Swag | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_13924281\" class=\"wp-caption alignnone\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-13924281 size-full\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/Anh-by-Andria-Lo-scaled.jpg\" alt=\"Anh Nguyen poses in a poppy orange long-sleeved tee and a stylish hat and boots, inside her restaurant Cam Anh.\" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Anh-by-Andria-Lo-1366x2048.jpg 1366w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">Anh Nguyen strikes a pose in a banh mi-themed shirt created by the nonprofit Cut Fruit Collective to raise funds for her Oakland Chinatown business Cam Anh. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">To boost Oakland Chinatown restaurants struggling to survive the pandemic, Daphne Wu has helped raise tens of thousands of dollars through \u003ca href=\"https://www.gofundme.com/f/save-our-chinatowns\">emergency GoFundMe campaigns\u003c/a>, \u003ca href=\"https://www.cutfruitcollective.org/blogs/programs/pride-fortune-cookie-fundraiser\">fortune cookie bake sales\u003c/a> and the distribution of \u003ca href=\"https://sf.eater.com/2021/1/21/22241666/oakland-chinatown-save-our-chinatowns-lunar-new-year-fundraiser-zine-daphne-wu\">limited-edition zines\u003c/a>. Still, the co-founder of the Oakland-based nonprofit \u003ca href=\"https://www.cutfruitcollective.org/\">Cut Fruit Collective\u003c/a> says, recovery for the neighborhood has been slow.\u003c/span>\u003c/p>\n\u003cp>Now, just in time for Lunar New Year, Wu and her collaborators have put together their most stylish fundraising project yet: \u003ca href=\"https://www.cutfruitcollective.org/collections/lunar-new-year-2023\">a collection of swag\u003c/a> that includes a trucker hat, a tote bag and a banh mi–themed long-sleeved shirt. Each item features a longstanding Chinatown food business that will receive 100% of the profits from each sale.\u003c/p>\n\u003cp>Wu explains that most of Cut Fruit Collective’s past initiatives, extending back to when the group was called Save Our Chinatowns, were more akin to emergency relief funds or mutual aid. Inspired by the work of a New York City-based organization called \u003ca href=\"https://welcometochinatown.com/\">Welcome to Chinatown\u003c/a>, the new, auspiciously named Community Prosperity Collection was born out of the desire to co-create something with Chinatown merchants themselves.\u003c/p>\n\u003cp>As it turns out, Finnie Phung, the owner of Green Fish Seafood Market, had studied fashion design, so she worked with Cut Fruit Collective creative director Maya Kulkarni to design the collection’s Green Fish Seafood sweater and trucker hat. And both she and Cam Anh owner Anh Nguyen even helped model the merch.\u003c/p>\n\u003cfigure id=\"attachment_13924283\" class=\"wp-caption alignnone\" style=\"max-width: 1708px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13924283\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-scaled.jpg\" alt=\"Woman poses in a trucker hat and a green sweatshirt, both promoting her business, Green Fish Seafood Market.\" width=\"1708\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-scaled.jpg 1708w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-800x1199.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-1020x1529.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-160x240.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-768x1151.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-1025x1536.jpg 1025w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/Finnie-by-Andria-Lo-1366x2048.jpg 1366w\" sizes=\"(max-width: 1708px) 100vw, 1708px\">\u003cfigcaption class=\"wp-caption-text\">Green Fish Seafood owner Finnie Phong models a trucker hat and sweater that she co-created with the nonprofit Cut Fruit Collective. \u003ccite>(Andria Lo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Needless to say, salvation rarely comes in the form of trucker hats alone. But the broader significance of the work of Oakland organizations like Cut Fruit Collective and \u003ca href=\"https://www.goodgoodeatz.com/\">Good Good Eatz\u003c/a> is the way they’re helping Chinatown stay relevant to younger generations of Asian Americans who are looking to connect, or reconnect, with their heritage. In the past, you wouldn’t have imagined that legacy Chinatown businesses, which have historically catered to an older, monolingual, first-generation immigrant customer base, would have hip, fashion-forward swag or a vibrant social media presence. Cut Fruit Collective’s mission, in a nutshell, is to help bridge that gap.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Even if they didn’t grow up in neighborhoods like this, they feel that connection,” Wu says of the younger folks who, for instance, make up most of Cut Fruit Collective’s \u003ca href=\"https://www.instagram.com/cutfruitcollective/?hl=en\">Instagram\u003c/a> following. “These neighborhoods help them explore their identities. And we can introduce them to these neighborhood shops that they might not be as bold to venture out to.”\u003c/p>\n\u003cp>The organization’s name alludes to the practice — ubiquitous in many cultures throughout Asia and the Pacific Islands — of sharing cut fruit as an act of hospitality. “It’s a love language for our communities,” Wu says.\u003c/p>\n\u003cp>That model of community care will also be on display next weekend during a Lantern Festival celebration in Oakland Chinatown’s Pacific Renaissance Plaza that Cut Fruit Collective is co-sponsoring on Sunday, Feb. 5, marking the end of this year’s Lunar New Year festivities. More than that, Wu says, it’ll be an effort to get people excited again about going to Chinatown in the evening time, when business in the neighborhood continues to be extremely slow.\u003c/p>\n\u003cp>So, Wu and her colleagues thought, “Why not bring an Asian night market to Oakland Chinatown?”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>To create a celebratory vibe, local design firm Civic Design Studio will light up the plaza with paper lanterns and other light installations. AAPI Healers for Liberation will organize workshops and community healing activities, in light of the tragic mass shootings in Monterey Park and Half Moon Bay earlier this week. And of course, since it’s a night market, there will be food — mostly courtesy of four vendors from \u003ca href=\"https://oaklandbloom.org/\">Oakland Bloom\u003c/a>, a kitchen incubator for \u003ca href=\"https://www.kqed.org/arts/13903133/oakland-bloom-understory-primas-corner-asukar-cuban-palestinian-pop-up\">immigrant and refugee chefs\u003c/a>.\u003c/p>\n\u003cp>The main focus, though, will be on encouraging customers to patronize Chinatown’s restaurants and other businesses. Toward that end, Cut Fruit Collective will create a scavenger hunt with prizes.\u003c/p>\n\u003cp>“It’s been so heavy for the past few years,” Wu says of the outlook and atmosphere in Chinatown. “We feel the Year of the Rabbit is the time to put forth a new vision.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>The Community Prosperity Collection merch is available for purchase via Cut Fruit Collective’s \u003ca href=\"https://www.cutfruitcollective.org/collections/lunar-new-year-2023\">website\u003c/a>. The Lantern Festival night market will take place on Sunday, Feb. 5. 3–8 p.m. at the Pacific Renaissance Plaza in Oakland Chinatown.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "seiji-odas-anri-city-pop-003-celebrates-lunar-new-year-with-a-ride-through-japantown",
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"content": "\u003cp>\u003cem>Welcome to Pass the Aux, where KQED Arts & Culture brings you our favorite new tracks by Bay Area artists. \u003ca href=\"https://www.kqed.org/arts/tag/pass-the-aux\" target=\"_blank\" rel=\"noopener noreferrer\">Check out past entries and submit a song for future coverage\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>Of all the music genres associated with the Bay Area, \u003ca href=\"https://pitchfork.com/features/article/the-endless-life-cycle-of-japanese-city-pop/\">Japanese “city pop” might not be one that comes to mind for most. \u003c/a>Yet for Oakland rapper \u003ca href=\"https://www.instagram.com/seijioda/?hl=en\">Seiji Oda\u003c/a>, the internet-influenced style was the driving inspiration for his latest single, “ANRI (city pop 003).”\u003c/p>\n\u003cp>“The reason I started including [the city pop label] in my music was because I got into it and I loved it, and I wanted to share that with others,” he says. “City pop sounds to me like a combination of Bay slaps and tempo with an anime vibe.”\u003c/p>\n\u003cp>The emerging artist released his newest track — which pays homage to Anri, a Japanese vocalist whom he credits with introducing him to the genre — on Lunar New Year. Oda says he chose the day of Asian American celebration because it represents the heritage and traditions that have allowed him to become the artist he is today.\u003c/p>\n\u003cp>“It’s a way for me to show my appreciation for the culture, really,” he says. “Without that, I don’t have shit.”\u003c/p>\n\u003cp>https://youtu.be/v7h_QDXezKM\u003c/p>\n\u003cp>Having grown up reading manga and watching animes like \u003ci>Samurai Champloo\u003c/i> — \u003ca href=\"https://www.youtube.com/watch?v=Eq6EYcpWB_c\">famous for its Nujuabes-produced score\u003c/a> — Oda makes music with a soundscape that is at once familiar and fresh. His exposure to a variety of influences and flavors emerges naturally on the upbeat single, with references that range from Vietnamese sandwiches to Japanese singers from the ’80s: “Yeah I need my bread, baby, bánh mì, sliding through Japantown slappin’ Anri.”\u003c/p>\n\u003cp>Filmed in San Francisco’s Japantown, the video features Oda rocking an A’s dad hat while wandering around clothing shops like \u003ca href=\"https://www.instagram.com/chameleonvtg/?hl=en\">Chameleon Vintage\u003c/a>, dapping up his folks and rap-singing about childhood summers, family and remaining true to his roots: “I always do my own thing I never assimilate… I’m from the soil so you know I gotta innovate.”\u003c/p>\n\u003cp>The catchy hook, melodic delivery and hints of Japanese pop mixed with sprinkles of Bay Area funk are trademark textures for Oda, whose recent projects include \u003ca href=\"https://www.youtube.com/watch?v=yBJkcxcKYkM\">\u003ci>lofi // HYPHY\u003c/i>\u003c/a>. Oda credits local influences like P-Lo, HBK’s \u003ca href=\"https://www.instagram.com/azuresworld/?hl=en\">Azure\u003c/a>, \u003ca href=\"https://www.instagram.com/hokagesimon/?hl=en\">Hokage Simon\u003c/a> and \u003ca href=\"https://www.instagram.com/_futurejames/?hl=en\">Future James as multi-talented artists who are shaping the scene.\u003c/a>\u003c/p>\n\u003cp>“Asian Americans aren’t always seen as creative people. But it’s important for us to see we are setting that example and being outside the box and just doing what we want to do,” he says. “I’m also not trying to be anything other than myself. I’m just showing the regular-ness of my life.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>Seiji Oda’s EP ‘wading in shallow water’ is\u003c/em> \u003ca href=\"https://seijioda.bandcamp.com/album/wading-in-shallow-water\">\u003ci>available now\u003c/i>\u003c/a>\u003ci>. You can also catch him giving \u003c/i>\u003ca href=\"https://www.youtube.com/watch?v=sPkgBf6Mk8Y\">\u003ci>ramen tutorials on YouTube\u003c/i>\u003c/a>\u003ci>. For information about upcoming Lunar New Year events and resources for addressing anti-Asian hate, visit the \u003c/i>\u003ca href=\"https://ccsjsf.org/\">\u003ci>Coalition for Community Safety and Justice\u003c/i>\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Welcome to Pass the Aux, where KQED Arts & Culture brings you our favorite new tracks by Bay Area artists. \u003ca href=\"https://www.kqed.org/arts/tag/pass-the-aux\" target=\"_blank\" rel=\"noopener noreferrer\">Check out past entries and submit a song for future coverage\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>Of all the music genres associated with the Bay Area, \u003ca href=\"https://pitchfork.com/features/article/the-endless-life-cycle-of-japanese-city-pop/\">Japanese “city pop” might not be one that comes to mind for most. \u003c/a>Yet for Oakland rapper \u003ca href=\"https://www.instagram.com/seijioda/?hl=en\">Seiji Oda\u003c/a>, the internet-influenced style was the driving inspiration for his latest single, “ANRI (city pop 003).”\u003c/p>\n\u003cp>“The reason I started including [the city pop label] in my music was because I got into it and I loved it, and I wanted to share that with others,” he says. “City pop sounds to me like a combination of Bay slaps and tempo with an anime vibe.”\u003c/p>\n\u003cp>The emerging artist released his newest track — which pays homage to Anri, a Japanese vocalist whom he credits with introducing him to the genre — on Lunar New Year. Oda says he chose the day of Asian American celebration because it represents the heritage and traditions that have allowed him to become the artist he is today.\u003c/p>\n\u003cp>“It’s a way for me to show my appreciation for the culture, really,” he says. “Without that, I don’t have shit.”\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/v7h_QDXezKM'\n title='//www.youtube.com/embed/v7h_QDXezKM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Having grown up reading manga and watching animes like \u003ci>Samurai Champloo\u003c/i> — \u003ca href=\"https://www.youtube.com/watch?v=Eq6EYcpWB_c\">famous for its Nujuabes-produced score\u003c/a> — Oda makes music with a soundscape that is at once familiar and fresh. His exposure to a variety of influences and flavors emerges naturally on the upbeat single, with references that range from Vietnamese sandwiches to Japanese singers from the ’80s: “Yeah I need my bread, baby, bánh mì, sliding through Japantown slappin’ Anri.”\u003c/p>\n\u003cp>Filmed in San Francisco’s Japantown, the video features Oda rocking an A’s dad hat while wandering around clothing shops like \u003ca href=\"https://www.instagram.com/chameleonvtg/?hl=en\">Chameleon Vintage\u003c/a>, dapping up his folks and rap-singing about childhood summers, family and remaining true to his roots: “I always do my own thing I never assimilate… I’m from the soil so you know I gotta innovate.”\u003c/p>\n\u003cp>The catchy hook, melodic delivery and hints of Japanese pop mixed with sprinkles of Bay Area funk are trademark textures for Oda, whose recent projects include \u003ca href=\"https://www.youtube.com/watch?v=yBJkcxcKYkM\">\u003ci>lofi // HYPHY\u003c/i>\u003c/a>. Oda credits local influences like P-Lo, HBK’s \u003ca href=\"https://www.instagram.com/azuresworld/?hl=en\">Azure\u003c/a>, \u003ca href=\"https://www.instagram.com/hokagesimon/?hl=en\">Hokage Simon\u003c/a> and \u003ca href=\"https://www.instagram.com/_futurejames/?hl=en\">Future James as multi-talented artists who are shaping the scene.\u003c/a>\u003c/p>\n\u003cp>“Asian Americans aren’t always seen as creative people. But it’s important for us to see we are setting that example and being outside the box and just doing what we want to do,” he says. “I’m also not trying to be anything other than myself. I’m just showing the regular-ness of my life.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12127869\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg\" alt=\"\" width=\"800\" height=\"78\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2016/09/Q.Logo_.Break_-768x75.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003cem>Seiji Oda’s EP ‘wading in shallow water’ is\u003c/em> \u003ca href=\"https://seijioda.bandcamp.com/album/wading-in-shallow-water\">\u003ci>available now\u003c/i>\u003c/a>\u003ci>. You can also catch him giving \u003c/i>\u003ca href=\"https://www.youtube.com/watch?v=sPkgBf6Mk8Y\">\u003ci>ramen tutorials on YouTube\u003c/i>\u003c/a>\u003ci>. For information about upcoming Lunar New Year events and resources for addressing anti-Asian hate, visit the \u003c/i>\u003ca href=\"https://ccsjsf.org/\">\u003ci>Coalition for Community Safety and Justice\u003c/i>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>A cabaret dance troupe of elders from San Francisco’s Chinatown has released a rap track and video celebrating the \u003ca href=\"https://www.npr.org/2023/01/20/1150070528/these-lunar-new-year-dishes-remind-those-who-make-them-of-their-family-and-frien\">Lunar New Year\u003c/a>.\u003c/p>\n\u003cp>[aside postid='arts_13923317']“\u003ca href=\"https://www.facebook.com/watch/?v=1600909627034398&t=0\" target=\"_blank\" rel=\"noopener noreferrer\">That Lunar Cheer\u003c/a>,” a collaboration between the \u003ca href=\"http://grantavenuefollies.com\">Grant Avenue Follies\u003c/a> and Los Angeles-based rapper \u003ca href=\"http://jasonchumusic.com\">Jason Chu\u003c/a>, hippety-hops into the Year of the Rabbit with calls for food, family and fun.\u003c/p>\n\u003cp>“We’ve been through a couple challenging years and we want to wish everybody a happy new year as well as making sure that it will be a peaceful and healthy new year. That is very important to us,” Follies co-founder Cynthia Yee told NPR. “We have customs that have to be followed, such as cleaning the house before New Year’s Day to sweep away all the bad luck and welcome the new.”\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://www.facebook.com/plugins/video.php?height=314&href=https%3A%2F%2Fwww.facebook.com%2FAARPAAPI%2Fvideos%2F1600909627034398%2F&show_text=false&width=560&t=0\" width=\"560\" height=\"314\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowfullscreen=\"true\" allow=\"autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>The video was was funded by the AARP, a nonprofit interest group focusing on issues affecting those over the age of 50.\u003c/p>\n\u003ch3>No strangers to hip-hop\u003c/h3>\n\u003cp>The 12 members of the Follies, aged between 61 and 87, might be steeped in tap dance and the songs of the 1950s and ‘60s. But they are no strangers to hip-hop.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>That Lunar Cheer\u003c/em> is the group’s third rap track to date. The Follies’ song protesting violence against people of Asian descent, \u003cem>Gai Mou Sou Rap \u003c/em>(named after the chicken feature dusters that Chinese parents traditionally use around the home, and also use to spank naughty children), has garnered nearly 90,000 views on YouTube since debuting in May 2021.\u003c/p>\n\u003cp>Follies founder Yee said she feels a connection to the hip-hop genre.\u003c/p>\n\u003cp>‘What better way to express ourselves through poetry, which is a song with rap,” she said.\u003c/p>\n\u003cp>[aside postid='arts_13923548']Their dedication to the art form impressed rapper Chu, who wrote \u003cem>That Lunar Cheer\u003c/em>, and has a strong background in community activism as well as music.\u003c/p>\n\u003cp>“These ladies are strong and feisty and creative,” Chu told NPR. “Getting to collaborate with them is exactly the kind of art I love making — something that highlights culture and community in a way that’s fun and empowering.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yee added she hopes the song exemplifies the values of the Year of the Rabbit: “Mostly very quiet, very lovable, very fuzzy-wuzzy, and of course all about having lots of family,” she said. “The Year of the Rabbit is about multiplying everything, whether that’s children, grandchildren or money.”\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2023 NPR. To see more, \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=San+Francisco+Chinatown+seniors+welcome+in+the+Lunar+New+Year+with+rap+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A cabaret dance troupe of elders from San Francisco’s Chinatown has released a rap track and video celebrating the \u003ca href=\"https://www.npr.org/2023/01/20/1150070528/these-lunar-new-year-dishes-remind-those-who-make-them-of-their-family-and-frien\">Lunar New Year\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>“\u003ca href=\"https://www.facebook.com/watch/?v=1600909627034398&t=0\" target=\"_blank\" rel=\"noopener noreferrer\">That Lunar Cheer\u003c/a>,” a collaboration between the \u003ca href=\"http://grantavenuefollies.com\">Grant Avenue Follies\u003c/a> and Los Angeles-based rapper \u003ca href=\"http://jasonchumusic.com\">Jason Chu\u003c/a>, hippety-hops into the Year of the Rabbit with calls for food, family and fun.\u003c/p>\n\u003cp>“We’ve been through a couple challenging years and we want to wish everybody a happy new year as well as making sure that it will be a peaceful and healthy new year. That is very important to us,” Follies co-founder Cynthia Yee told NPR. “We have customs that have to be followed, such as cleaning the house before New Year’s Day to sweep away all the bad luck and welcome the new.”\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" src=\"https://www.facebook.com/plugins/video.php?height=314&href=https%3A%2F%2Fwww.facebook.com%2FAARPAAPI%2Fvideos%2F1600909627034398%2F&show_text=false&width=560&t=0\" width=\"560\" height=\"314\" style=\"border:none;overflow:hidden\" scrolling=\"no\" frameborder=\"0\" allowfullscreen=\"true\" allow=\"autoplay; clipboard-write; encrypted-media; picture-in-picture; web-share\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>The video was was funded by the AARP, a nonprofit interest group focusing on issues affecting those over the age of 50.\u003c/p>\n\u003ch3>No strangers to hip-hop\u003c/h3>\n\u003cp>The 12 members of the Follies, aged between 61 and 87, might be steeped in tap dance and the songs of the 1950s and ‘60s. But they are no strangers to hip-hop.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>That Lunar Cheer\u003c/em> is the group’s third rap track to date. The Follies’ song protesting violence against people of Asian descent, \u003cem>Gai Mou Sou Rap \u003c/em>(named after the chicken feature dusters that Chinese parents traditionally use around the home, and also use to spank naughty children), has garnered nearly 90,000 views on YouTube since debuting in May 2021.\u003c/p>\n\u003cp>Follies founder Yee said she feels a connection to the hip-hop genre.\u003c/p>\n\u003cp>‘What better way to express ourselves through poetry, which is a song with rap,” she said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Their dedication to the art form impressed rapper Chu, who wrote \u003cem>That Lunar Cheer\u003c/em>, and has a strong background in community activism as well as music.\u003c/p>\n\u003cp>“These ladies are strong and feisty and creative,” Chu told NPR. “Getting to collaborate with them is exactly the kind of art I love making — something that highlights culture and community in a way that’s fun and empowering.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Yee added she hopes the song exemplifies the values of the Year of the Rabbit: “Mostly very quiet, very lovable, very fuzzy-wuzzy, and of course all about having lots of family,” she said. “The Year of the Rabbit is about multiplying everything, whether that’s children, grandchildren or money.”\u003c/p>\n\u003cdiv class=\"fullattribution\">\u003cem>Copyright 2023 NPR. To see more, \u003ca href=\"https://www.npr.org\" target=\"_blank\" rel=\"noopener noreferrer\">visit NPR\u003c/a>.\u003cimg decoding=\"async\" src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=San+Francisco+Chinatown+seniors+welcome+in+the+Lunar+New+Year+with+rap+&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/em>\u003c/div>\n\n\u003c/div>\u003c/p>",
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"title": "Tangyuan Soup Is One of the Sweetest Lunar New Year Traditions",
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"content": "\u003cp>Annie Wang remembers eating hot tangyuan soup when she was a kid. On chilly nights — or whenever her parents felt the inclination to prepare them — she’d spoon the chewy, sticky-sweet glutinous rice balls into her mouth. She didn’t think of them as being associated with any particular holiday or cultural tradition. “They were just a treat,” Wang says.\u003c/p>\n\u003cp>For the past two years, Wang has run \u003ca href=\"https://www.instagram.com/anniestcakes/\">Annie’s T Cakes\u003c/a>, a home bakery that specializes in \u003ca href=\"https://www.kqed.org/arts/13908103/lunar-new-year-vegan-mooncake-biscuits-annies-t-cakes\">vegan Chinese and Taiwanese sweets\u003c/a>. The business has provided, among other things, an ongoing cultural education for the baker. Now, Wang knows that tangyuan are traditionally eaten during Lunar New Year — specifically to celebrate the Lantern Festival, which takes place on the 15th and final day of the holiday. She knows that the dessert symbolizes the big family gatherings that typically happen at this time of year because the word “tangyuan” sounds similar to the phrase “tuan yuan,” which means “reunion.”\u003c/p>\n\u003cp>And of course Wang also learned to make her own version, which Annie’s T Cakes will sell this year to help customers ring in the Year of the Rabbit (or the Year of the Cat, if you’re Vietnamese). The tangyuan soup kits can be \u003ca href=\"https://www.anniestcakes.com/\">preordered from now through Jan. 15\u003c/a>, and they’ll be available for pickup in Oakland in the days leading up to Lunar New Year, which falls on Jan. 22 this year.\u003c/p>\n\u003cfigure id=\"attachment_13923556\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923556\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/tangyuan_black-sesame.jpg\" alt=\"Cross section of a tangyuan (glutinous rice ball) on a spoon, with the black sesame filling visible.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tangyuan come in four flavors: black sesame (pictured here), red bean, peanut and ube. \u003ccite>(Courtesy of Annie's T Cakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Bay Area dessert enthusiasts can buy decent frozen tangyuan all year round at their local 99 Ranch and other Asian grocery stores. Wang’s version is distinctive in part because her tangyuan are fully vegan — many old-school recipes call for the use of lard. And in addition to the most traditional flavors (red bean, peanut and, her favorite, black sesame), Wang has also added a nontraditional, Filipino-inspired ube filling to the lineup this year, using ube paste made by Filipino American chef Ace Boral of Oakland’s \u003ca href=\"https://www.instagram.com/bhk.oakland/?hl=en\">Baba’s House Kitchen\u003c/a>.\u003c/p>\n\u003cp>[aside postID='arts_13911775,arts_13915004']Wang says selling the tangyuan as part of a kit is her way of providing some cultural education for her customers, too. When you buy a package of tangyuan from the grocery store, it might only come with very basic instructions on how to boil the glutinous rice balls. Wang’s kits, on the other hand, also come with a packet of brown sugar, ginger and goji berries and instructions for how to use them to prepare the sweet soup that the tangyuan are traditionally served in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Many Chinese families would already have these ingredients in their pantry, but for customers who are new to this holiday treat, Wang says she wants to provide “a window into how people usually eat [tangyuan] at home and share them with each other.”\u003c/p>\n\u003cp>“It’s a window into learning the culture of where something comes from,” Wang says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.anniestcakes.com/\">\u003ci>tangyuan soup kits from Annie’s T Cakes\u003c/i>\u003c/a>\u003ci> ($28 for a kit that includes 16 tangyuan) are available for preorder from now through Jan. 15. Pickup options are at Little Giant Ice Cream (1951 Telegraph Ave., Oakland) from Jan. 19–23 and at Baba’s House Kitchen (450 15th St., Oakland) from Jan. 20–21.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Annie’s T Cakes rings in the Year of the Rabbit with a vegan version of the traditional Chinese dessert.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Annie Wang remembers eating hot tangyuan soup when she was a kid. On chilly nights — or whenever her parents felt the inclination to prepare them — she’d spoon the chewy, sticky-sweet glutinous rice balls into her mouth. She didn’t think of them as being associated with any particular holiday or cultural tradition. “They were just a treat,” Wang says.\u003c/p>\n\u003cp>For the past two years, Wang has run \u003ca href=\"https://www.instagram.com/anniestcakes/\">Annie’s T Cakes\u003c/a>, a home bakery that specializes in \u003ca href=\"https://www.kqed.org/arts/13908103/lunar-new-year-vegan-mooncake-biscuits-annies-t-cakes\">vegan Chinese and Taiwanese sweets\u003c/a>. The business has provided, among other things, an ongoing cultural education for the baker. Now, Wang knows that tangyuan are traditionally eaten during Lunar New Year — specifically to celebrate the Lantern Festival, which takes place on the 15th and final day of the holiday. She knows that the dessert symbolizes the big family gatherings that typically happen at this time of year because the word “tangyuan” sounds similar to the phrase “tuan yuan,” which means “reunion.”\u003c/p>\n\u003cp>And of course Wang also learned to make her own version, which Annie’s T Cakes will sell this year to help customers ring in the Year of the Rabbit (or the Year of the Cat, if you’re Vietnamese). The tangyuan soup kits can be \u003ca href=\"https://www.anniestcakes.com/\">preordered from now through Jan. 15\u003c/a>, and they’ll be available for pickup in Oakland in the days leading up to Lunar New Year, which falls on Jan. 22 this year.\u003c/p>\n\u003cfigure id=\"attachment_13923556\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13923556\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/01/tangyuan_black-sesame.jpg\" alt=\"Cross section of a tangyuan (glutinous rice ball) on a spoon, with the black sesame filling visible.\" width=\"1920\" height=\"2560\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-800x1067.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-1020x1360.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-160x213.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-768x1024.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-1152x1536.jpg 1152w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/01/tangyuan_black-sesame-1536x2048.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tangyuan come in four flavors: black sesame (pictured here), red bean, peanut and ube. \u003ccite>(Courtesy of Annie's T Cakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Bay Area dessert enthusiasts can buy decent frozen tangyuan all year round at their local 99 Ranch and other Asian grocery stores. Wang’s version is distinctive in part because her tangyuan are fully vegan — many old-school recipes call for the use of lard. And in addition to the most traditional flavors (red bean, peanut and, her favorite, black sesame), Wang has also added a nontraditional, Filipino-inspired ube filling to the lineup this year, using ube paste made by Filipino American chef Ace Boral of Oakland’s \u003ca href=\"https://www.instagram.com/bhk.oakland/?hl=en\">Baba’s House Kitchen\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Wang says selling the tangyuan as part of a kit is her way of providing some cultural education for her customers, too. When you buy a package of tangyuan from the grocery store, it might only come with very basic instructions on how to boil the glutinous rice balls. Wang’s kits, on the other hand, also come with a packet of brown sugar, ginger and goji berries and instructions for how to use them to prepare the sweet soup that the tangyuan are traditionally served in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Many Chinese families would already have these ingredients in their pantry, but for customers who are new to this holiday treat, Wang says she wants to provide “a window into how people usually eat [tangyuan] at home and share them with each other.”\u003c/p>\n\u003cp>“It’s a window into learning the culture of where something comes from,” Wang says.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>The \u003c/i>\u003ca href=\"https://www.anniestcakes.com/\">\u003ci>tangyuan soup kits from Annie’s T Cakes\u003c/i>\u003c/a>\u003ci> ($28 for a kit that includes 16 tangyuan) are available for preorder from now through Jan. 15. Pickup options are at Little Giant Ice Cream (1951 Telegraph Ave., Oakland) from Jan. 19–23 and at Baba’s House Kitchen (450 15th St., Oakland) from Jan. 20–21.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"order": 9
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"id": "fresh-air",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"source": "American Public Media"
},
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"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
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"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
"id": "morning-edition",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"order": 11
},
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"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"link": "/radio/program/on-the-media",
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},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
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},
"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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},
"link": "/radio/program/planet-money",
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
},
"link": "/podcasts/politicalbreakdown",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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