Firstly, I wanted to apologize for missing our upload last Saturday. These documentaries often take 30-40 hours to produce and balancing quality with consistency continues to be a challenge I face.
It's a dream to be able to do this for a living and celebrate local hospitality, and as a team, we couldn't do this without your support and viewership. So I wanted to ask you all a question!
Would you rather see more frequent uploads from us including BTS footage, director's commentary, and more vlog style content or would you rather wait longer for us to only post documentaries and films perhaps once every 3-4 weeks?
But it was irrefutably the biggest year we’ve had to date and were undeniably humbled for all this growth. Thank you to our culinary collaborators, production crew, and to you - our community. 💛
Last weekend, I was graciously invited to speak in Hong Kong at PMI HK Asia Pacific Project Management Congress 2024.
The privilege of sharing our humble journey at StoryBites with 200+ PMs and industry leaders from across South East Asia alike was a moment that will leave me marked for a very long time to come.
Sipping on my first cup of 港式奶茶 in Tai Po Hui Market, the serendipitous confirmation of our collective love for food culture has made the world feel that much more united. A huge shout out to the team of volunteers that make these documentaries about chefs possible
Well, this was unexpected! Thank you so much for all your continual support. Your faith in our mission makes all the difference and we will pledge to continue to serve this community of lovers of food and people.
Hokkien is just one of many dialects uttered outside Sarah Chin’s food trailer; GULA. The beauty of connecting people from all across South East Asia through their common love for familiar flavours is what Sarah does best. We can’t wait to show you what a day in the life looks like for this amazing small business. Premieres 6pm tonight, please watch! 😊
You may know a friend or a family member who has recently started their own business. It may seem that voting with your dollar is the only way to support them. However something we can all do right at this moment is give our social equity. The 10-second gesture of re-sharing their market pop-up post, or a new dish they’ve created lasts so much longer than 10-seconds for our small business owners. We could speak on the notion of what ‘sharing’ means for hours but if you’d rather hear from one of the most courageous food story tellers we know, we’d encourage you to listen to a podcast we did with Kate Underwood @relishthememory , Freelance Food Writer & Communications Specialist for @eat.newzealand . Link to our podcasts in the bio 😊
Food is controversial; and we love it. It gives us a reason to have a dialogue and opens an opportunity for reconciliation with diverse perspectives. Mono Sodium Glutamate might just be one of the most contentious subjects amongst the StoryBites comments section; yet we’ll show no sign of censorship. This ingredient is responsible for the livelihoods and childhood memories of hundreds of millions of people across South East Asia. And so to ignore its significance wouldn’t sit well with us. We hope you’ll stay tuned for our Instant Noodle recipe video releasing this Saturday; only on YouTube.
Instant noodles tend to get a bad rep for being too simple, too artificial, and too easy? Well, we asked chefs on how they usually elevate this universally loved pantry life saver and this is what they had to say.
A minute is a life time in noodle years: Timing is critical when it comes to these precooked, fried and dried instant pasta and a matter of seconds can be the difference between making or breaking your midnight master-piece of a dish. As a rule of thumb, you can always cook the noodles longer.
Justify your cheat meal with 🥬: Leafy greens are a great way to fill out your meal to transform what is empty carbs, into something that will keep you going for longer; and to the naked eye is something your mum would be proud of you for making.
The yolk is the best part: Indisputably, a runny jammy yolk gives you the opportunity to turn that noodle soup into a makeshift mazesoba or if you’re really feeling creamy; incorporate the warmed through egg yolk into your soup to magnify every mouthful to a whole other level.
StoryBites
StoryBites
Kia ora, team!
Firstly, I wanted to apologize for missing our upload last Saturday. These documentaries often take 30-40 hours to produce and balancing quality with consistency continues to be a challenge I face.
It's a dream to be able to do this for a living and celebrate local hospitality, and as a team, we couldn't do this without your support and viewership. So I wanted to ask you all a question!
Would you rather see more frequent uploads from us including BTS footage, director's commentary, and more vlog style content or would you rather wait longer for us to only post documentaries and films perhaps once every 3-4 weeks?
Thanks everyone, and God bless!
4 weeks ago | [YT] | 8
View 0 replies
StoryBites
We’re a little late to the ‘24 wrap.
But it was irrefutably the biggest year we’ve had to date and were undeniably humbled for all this growth. Thank you to our culinary collaborators, production crew, and to you - our community. 💛
8 months ago | [YT] | 8
View 0 replies
StoryBites
Leading Through Curious Collaboration
Last weekend, I was graciously invited to speak in Hong Kong at PMI HK Asia Pacific Project Management Congress 2024.
The privilege of sharing our humble journey at StoryBites with 200+ PMs and industry leaders from across South East Asia alike was a moment that will leave me marked for a very long time to come.
Sipping on my first cup of 港式奶茶 in Tai Po Hui Market, the serendipitous confirmation of our collective love for food culture has made the world feel that much more united. A huge shout out to the team of volunteers that make these documentaries about chefs possible
10 months ago | [YT] | 15
View 0 replies
StoryBites
Time to take a temperature check! 🌡️
WHY DO YOU WATCH STORYBITES?
1 year ago | [YT] | 2
View 2 replies
StoryBites
Well, this was unexpected! Thank you so much for all your continual support. Your faith in our mission makes all the difference and we will pledge to continue to serve this community of lovers of food and people.
1 year ago | [YT] | 10
View 2 replies
StoryBites
Hey everyone! It's been a minute since we've hopped on the Community tab. What do y'all want to see more of?
1 year ago | [YT] | 4
View 0 replies
StoryBites
Hokkien is just one of many dialects uttered outside Sarah Chin’s food trailer; GULA. The beauty of connecting people from all across South East Asia through their common love for familiar flavours is what Sarah does best. We can’t wait to show you what a day in the life looks like for this amazing small business. Premieres 6pm tonight, please watch! 😊
2 years ago | [YT] | 0
View 0 replies
StoryBites
You may know a friend or a family member who has recently started their own business. It may seem that voting with your dollar is the only way to support them. However something we can all do right at this moment is give our social equity. The 10-second gesture of re-sharing their market pop-up post, or a new dish they’ve created lasts so much longer than 10-seconds for our small business owners. We could speak on the notion of what ‘sharing’ means for hours but if you’d rather hear from one of the most courageous food story tellers we know, we’d encourage you to listen to a podcast we did with Kate Underwood @relishthememory , Freelance Food Writer & Communications Specialist for @eat.newzealand . Link to our podcasts in the bio 😊
2 years ago | [YT] | 1
View 0 replies
StoryBites
Food is controversial; and we love it. It gives us a reason to have a dialogue and opens an opportunity for reconciliation with diverse perspectives. Mono Sodium Glutamate might just be one of the most contentious subjects amongst the StoryBites comments section; yet we’ll show no sign of censorship. This ingredient is responsible for the livelihoods and childhood memories of hundreds of millions of people across South East Asia. And so to ignore its significance wouldn’t sit well with us. We hope you’ll stay tuned for our Instant Noodle recipe video releasing this Saturday; only on YouTube.
2 years ago | [YT] | 5
View 2 replies
StoryBites
Instant noodles tend to get a bad rep for being too simple, too artificial, and too easy? Well, we asked chefs on how they usually elevate this universally loved pantry life saver and this is what they had to say.
A minute is a life time in noodle years: Timing is critical when it comes to these precooked, fried and dried instant pasta and a matter of seconds can be the difference between making or breaking your midnight master-piece of a dish. As a rule of thumb, you can always cook the noodles longer.
Justify your cheat meal with 🥬: Leafy greens are a great way to fill out your meal to transform what is empty carbs, into something that will keep you going for longer; and to the naked eye is something your mum would be proud of you for making.
The yolk is the best part: Indisputably, a runny jammy yolk gives you the opportunity to turn that noodle soup into a makeshift mazesoba or if you’re really feeling creamy; incorporate the warmed through egg yolk into your soup to magnify every mouthful to a whole other level.
2 years ago | [YT] | 3
View 0 replies
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