While the restaurant world diversifies, Taiwanese American food creator Frankie Gaw saw American grocery stores still stocked with the same ingredients and flavors from decades ago. So, he came up with his own versions of Cheerios and Pop-Tarts.
The cooking series is as playful as it is cathartic. Frankie Gaw conjured up fun brand names and designs to go with each meal.
Gaw talked with NPR about how his hit social media cooking series “Turning American classics Asian" came to be, and its origin as a tribute to his family and his Midwest upbringing.The idea sprouted after a trip to his local supermarket. Traversing through the aisles, Gaw noticed that much of the food stocked on the shelves resembled what he saw as a kid 20 years ago. Meanwhile, ingredients like soy sauce and miso were still strictly grouped in “Asian” or “International" aisles.
Gaw shared his concoctions on social media. It took off. His food and his experiences at the grocery store resonated with people, especially other Asian Americans.A love letter to his kid self Had matcha flavored Twinkies or strawberry lychee Pop-Tarts been around when Gaw was younger, he thinks it would’ve helped him embrace that in-between experience.
In this cooking series, he also reminisces about the time spent with his mother. It’s because of her that Gaw was able to indulge on Lunchables, Twinkies and Pop-Tarts as a kid. She wanted to make sure he would fit in and make friends. Late nights with his parents at the McDonald's drive-through were common as a kid, Gaw said, because his parents were often exhausted after long hours at work. “It was a reminder of how much they had to hustle,” he said.
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