Get ready for an inspiring journey as Hawk shares his story of turning struggles into triumph with his Cambodian-inspired chicken wing business, Schlapmon! 🐔 From family life shaped by history to creating bold, unforgettable flavors, this episode is packed with heart, hustle, and mouthwatering details. Learn about his unique recipe techniques, the story behind “Dirty Elvis” wings, and how Cambodian culture influenced his culinary creations. Plus, hear insights on his restaurant expansion and commitment to authenticity.
Hungry yet? Check out the video, smash that Like button, Subscribe for more amazing stories, and let us know your favorite wing flavor in the comments! Don’t miss this delicious and heartfelt episode.
#hawk’swing #foodculture #restaurantstory #foodculture #foodculture
CHAPTERS:
00:00 – Intro
01:59 – How We Make Our Wings
06:34 – How We Started Schmackarys
07:44 – Growing Up in America
09:07 – Infamous Chicken Wing Recipe Creation
12:40 – Creation of the “Dirty Recipe”
16:06 – Starting a Restaurant in San Francisco
20:00 – Opening a Restaurant in Long Beach
25:10 – JKP’s Consistency and Quality
25:45 – Challenges of 2020
26:58 – Nate Eats Review Goes Viral
29:10 – Becoming a Culinary Destination
31:50 – Treating Customers Right
33:50 – How to Order at The HipPea
38:03 – Future Plans for Slapfish
41:07 – Outro
44:24 – Where to Find Slap Me
46:05 – Thank You for Joining
47:10 – LA Beast Appearance
49:15 – End