State of Asian Food in the U.S.

My earliest memory is of a bumbling Asian restaurant. As many first generation American kids, I was immersed in the family business. I close my eyes and I can see our takeout packer organizing entrees, appetizers, soups almost at one time, the waiters balancing their full trays between narrow spaces, and the flames from our “chao guo chushi” (wok chef) as they complete many dishes over high heat. I grew to love the incredibly dynamic culture, the complex flavors, and people. 

It’s an important mission for me to honor my parents and family, who dedicated their lives to serving Asian food. My parents always dreamed of showing a finer side of Asian fusion...

  • Grilled lamb chops with Chinese vegetables, sauteed in a Japanese-style teriyaki sauce
  • A traditional, flash fried salt & pepper shrimp, topped with more of a decorative spicy mayo and scallion
  • Singapore rice noodles dressed lightly with szechuan-style chili oil and garlic sauce.

My family and the Asian immigrants before them established a lasting brand - the familiar quick, affordable, Chinese comfort food, available 364 days of the year. While it has its place, the rabbit hole goes much deeper.

Today, we crave brands that are more holistic and as it turns out, Asian food fits perfectly. The culture represents a collection of robust ingredients, storytelling, and artistry. 

There were visionaries, the ones who expanded spaghetti and pasta sauce to fine dining, who broadened tuna from canned commodity to respected entree. WUJU will be the one to share modern Asian food with the world. 

Larry Wu