Explore every episode of Off Menu
| Pub. Date | Title | Duration | |
|---|---|---|---|
| 02 Mar 2021 | Bananas, Anti-Asian Racism, Ben Smashes | 00:54:05 | |
The WWW trio (Ben Hon, Arnold Byun, Esther Cho) returns for hot takes on identity, their respective Asian American experiences growing up, their thoughts on the current spike of anti-Asian sentiments and rhetoric, as well as what's in plan for WWW 2.0. | |||
| 10 May 2021 | AB Experience, Stuff Ben Ate, Breakfast Burrito | 00:41:28 | |
Co-Hosts Arnold and Ben return for another episode and share their thoughts on Los Angeles opening up on June 15th and New York City opening up on July 1st respectively, along with what they've been up to in the previous two months. .Timestamps: 10:25 revealing Bakers Box future cities for 2021 12:00 future world of With Warm Welcome plans 15:48 Ben's Life Updates 23:30 Stuff Ben Ate Resources: Learn more about our Co-Hosts Arnold and Ben, Arnold Byun's episode here. Ben Hon's episode here. | |||
| 20 Dec 2020 | Hey, How's LA? | 00:30:54 | |
We change things up as Co-Host Ben turns the tables and Arnold becomes a Guest on the show for this Off Menu episode. He answers the question he's come to dread: "Hey, How's LA?" We talk about life in LA: transitioning during the pandemic, endless errands, Arnold's upbringing, and how he became involved in restaurants. | |||
| 04 May 2021 | All About the Bakers Box with Anna & Stephanie | 00:34:26 | |
Founder & Host Arnold Byun chats with our in-house resident baker/Bakers Box project lead Stephanie Loo and our on-the-ground correspondent and collaborator Anna Desai about all things Bakers Box. References: Stephanie Loo's piece on ICE's blog here. More information about the Bakers Box is available on our website. Follow Stephanie Loo's baking journey at @stephanieloobakes and Anna Desai's celebration of Asian culture and eats via her Instagram @wouldyoulikesomethingtoeat. | |||
| 08 Feb 2021 | First Impressions, Well Done Crappy, Stuff Ben Hates | 01:03:11 | |
For today's episode of Off Menu, we have a new guest join in on the conversation, Esther Cho (@estherbcho) WWW's Creative Director. We talk about first impressions, a controversial food discussion, call for contributors, and how we see the WWW organization evolving. | |||
| 01 Jan 2021 | Reflecting on 2020 | 00:50:40 | |
Co-Hosts Arnold Byun and Ben Hon wrap up 2020 as they recount moments and memories — from hosting pop-ups, a press trip to Australia/New Zealand early on to finding themselves in LA. | |||
| 15 Mar 2021 | Best Meals, Fine Dining, Bakers Box | 01:01:26 | |
Arnold, Ben & Esther dive into their top best meals over the last few weeks, what defines fine dining, excitement for indoor dining, vaccine cards, our upcoming and very exciting project NY Bakers Box fundraiser, and more. | |||
| 09 Mar 2021 | Exes, Tiny Pinecone, NYC & LA | 00:44:36 | |
On this week's episode of Off Menu, we talk about going from zero to 100 over the past two weeks of Arnold's visit to New York, how Arnold actually met Ben 7 years ago, which coast is the best coast, it's now or never, tears of love and happiness, the importance of community, and more. | |||
| 10 Jan 2021 | Finding Naemo, Korean Pop-Up in LA | 00:22:22 | |
Naemo is a Korean pop-up in LA from our Founder and Co-Host Arnold Byun and his chef-partner Ki Kim. We touch on their origin story, their insecurities of working in Japanese and other Michelin starred restaurants to what prompted them to push on with this project. Follow Naemo on Instagram at @naemo.la. Takeout only via Tock: www.exploretock.com/naemo. | |||
| 11 Dec 2020 | Role of Food Influencers | 00:19:14 | |
In the first-ever segment of OFF MENU; we announce our new co-host Ben Hon (@stuffbeneats). Ben is a restaurant kid at heart; worked in finance and is now a food photographer (and influencer). I hosted him before as a guest on the podcast and have since became fast friends. We decided to create a corner where we converse on industry news and happenings. Today, we check in on each other and speak on the role of a food influencer in the current state of restaurants. - Arnold | |||