May is Asian American and Pacific Islander (AAPI) Heritage Month—a time to recognize and honor the rich histories, cultures, and contributions of the AAPI community. And what better way to celebrate than through one of the most universal languages we all understand and love: food.
Across the diverse regions of Asia and the Pacific Islands, food isn't just sustenance—it’s storytelling. It’s how families pass down history, how celebrations are brought to life, and how community is built around the table. Whether you grew up with these dishes or you're discovering them for the first time, here’s a flavorful tour of some iconic AAPI meals that have won hearts across the globe.
🍲 Pho (Vietnam)
Warm, fragrant, and packed with herbs, this Vietnamese noodle soup is like a hug in a bowl. Whether it’s beef or chicken, pho is all about depth of flavor—long-simmered broth, fresh garnishes, and rice noodles that slurp just right.
🍛 Chicken Tikka Masala (India)
Creamy, spicy, and soul-satisfying, chicken tikka masala is a celebration of Indian cuisine's bold flavors. Served with fluffy basmati rice or warm naan, it’s a dish that’s conquered tastebuds far beyond South Asia.
🍱 Spam Musubi (Hawaiian/Pacific Islander)
Sweet, salty, and handheld—Spam musubi is a beloved Hawaiian snack with Japanese influence. A slice of grilled Spam on a block of rice, wrapped with seaweed? Yes, please.
🍚 Bibimbap (Korea)
A colorful Korean rice bowl topped with sautéed veggies, gochujang (chili paste), meat, and a perfectly runny egg. Every bite is a mix of textures and tastes—and it’s absolutely addictive.
🥟 Lumpia (Philippines)
The Filipino version of spring rolls, lumpia, are crispy on the outside, savory on the inside, and always the first thing to disappear at any party. Dip them in vinegar or sweet chili sauce, and you’re in heaven.
🍣 Sushi (Japan)
From delicate nigiri to bold fusion rolls, sushi is a global phenomenon. But at its core, it’s an art form—about precision, freshness, and the balance between rice, fish, and flavor.
🌺 Poi and Kalua Pork (Hawaii)
Poi, a staple of Native Hawaiian cuisine, is made from taro root and often served with kalua pork—tender, smoky meat traditionally slow-cooked in an underground oven called an imu. It’s a reminder of deep-rooted island traditions and community feasting.
Why Food Matters During AAPI Heritage Month
Each dish tells a story of migration, resilience, adaptation, and joy. During AAPI Heritage Month, trying new dishes or reconnecting with your cultural favorites is a powerful way to honor that legacy.
So, whether you’re cooking at home, ordering from a local AAPI-owned restaurant, or trading recipes with friends, take this month to explore, celebrate, and taste your way through the incredible diversity of the AAPI experience.
Because heritage isn’t just history—it’s on every plate, in every kitchen, and at every shared table.
Let’s celebrate by learning from each other, sharing stories, and perhaps even trying a new dish or two together.
Happy AAPI Heritage Month—from all of us at Flagship.
Leave a Comment