Noodle Shop Shorts: Your Dad Will Be Mad Either Way

**SPEAKER_1** (0:00)
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**Karen** (1:00)
I'm so nervous.

**SPEAKER_1** (1:01)
Don't be nervous, what are you talking about? Chinese, you're good at eating noodles, let's go.

**Karen** (1:07)
I love noodles, hello.

**SPEAKER_1** (1:09)
Hello.

**Dave Chang** (1:10)
Hi, Karen.

**Karen** (1:11)
I brought you a little something something.

**Dave Chang** (1:13)
Uh-oh, amazing.

**Karen** (1:15)
Basically, it can open later, but I brought you some duck and some barbecue pork from Sanru.

**Dave Chang** (1:20)
Well, this is a great trade. I'm gonna give you some salt chicken rum, shio chicken rum.
This is amazing.

**Karen** (1:29)
Yes.

**Dave Chang** (1:30)
For all those other guests that are coming on to the show moving forward, template has been set.
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I love your family's restaurant.

**Karen** (2:18)
Thank you.

**Dave Chang** (2:18)
Sam Wu's great.

**Karen** (2:19)
Thank you.

**Dave Chang** (2:22)
You want to explain what it is to people, for those that are not from the LA, or even in the LA area, they may not know from the East side?

**Karen** (2:29)
Where my family, my dad started Sam Wu in 1979 in Chinatown, and we're known for Cantonese Chinese barbecue. So we're known for our roast duck, our barbecue pork, our roast pork and our chicken. And you know, it's like, just like Hong Kong, all the meats are hanging in front of the window and they're just chopping away, but.

**Dave Chang** (2:53)
Delicious.

**Karen** (2:54)
Thank you. I want to come on here and talk about the restaurant and kind of just like what my next steps are.
I left my corporate job last year when I heard my dad was retiring, and I've been in it for one year already, and I struggle to know what the next steps are. And I struggle also with working with my dad, who is from a different generation, a little more old school, kind of just resists to change, whereas I want the change. And so I guess we're to meet in the middle, and if not, then what's the next steps for Sam Wu by preserving the legacy, but also changing to the times now. So I struggle there.

**Dave Chang** (3:41)
That is a...

**Karen** (3:44)
Do you have the answer for that? Because I'm still trying to find the answer.

**Dave Chang** (3:49)
I don't, but I can share with you different stories or my own experience. I think first, well, my dad was in the restaurant business. He later got in the golf business, and it's something that my brothers got into. And where I do feel that there's commonality is family business, Asian parents, immigrants.

**Karen** (4:09)
Yes.

**Dave Chang** (4:11)
Resistant to change.

**Karen** (4:12)
Yes.

**Dave Chang** (4:14)
Bullheaded, stubborn. Not really ever listening to anybody.

**Karen** (4:18)
Yes.

**Dave Chang** (4:18)
Especially now.

**Karen** (4:19)
Yes. Exactly. Everything you're saying. I have been in the event industry, in the hospitality, since I was in high school and all throughout college. So for me, customer service, hospitality, people, that's my thing. And so when I came back to the family business, I was like, I want to be in the restaurant. I want to be on the floor, I want to be meeting people, I want to be in the operations, everything. So I feel like that's the reason why I want to continue Legacy. And I've talked to my sisters and they don't really want to. So I feel like it's up to me now because I am very passionate about continuing it.