WBAL TV 11 NEWS. JAN: ONE COMMUNITY IN NEW YORK HOPES TO HEATHL SOUL THROUGH COOKING IN CONVERSATION, INTO ETH KITCHEN AT THIS RESTAURANT. >> WHEN THERE SEEMS TO BE SO MUCH THAT DIVIDES US, THE NEXT GENERATION OF ASIAN-AMERICAN RESTAURANT OWNERS ARE BRIDGING THE GAP ONE RECIPE AT A TIME. IN NEW YORK’S EAST VILLAGE, DINING ROOM AT THIS PCELA SERVES AS A GATEWAY TO A LAND MORE THAN 8500 MILES AWAY. >> YOU CAN TRAVEL THROUGH THE CUISE.IN >> WHERE THIS HAS BEEN AN WIFE TEAM ARE CONNECTING CUSTOMERS TO ETVINAMESE HERITAGE. >> I HAVE EVERY SENSE OF RESPONSIBILITY AS A CHEF, JUST DOING IT FOR THE VIETNAMESE CULTURE AND OUFOODR . JUST TEACHING MY KIDS ABOUT THAT. >>HE T BROTH AND SHORT RIB SIMMERED FOR 24 HOURS, AIMING TO SOOTHE THEOUL. S >> ESPECIALLY THIS TIME, PEOPLE NEED LOVE. >> TY HEARE SERVING FOOD INSPIRED DRINKS CREATING A BUZZING MORE WAYS THAN ONE. ADMISSION FOR THE CO-OWNER WHOSE JAPANESE COLD NOODLE COCKTAIL DELIVERS ON MANY FRONTS. >> IT CERTAIN FLAVOR, CERTAIN TECHNIQUE OR INGREDIENTS. THEY START TALKING ABOUT OLD STORIES. >> REDEFINING WHAT AMERINCA CUISINE CABEN . SHE IS THE HEAD OF A PROGRAM AT HUNTER COLLEGE. >> SHOWING THAT WE ARE ALSO PART OF THE AMERICAN STORY THROUGH FOOD. THE BLENDING OF INGREDIENTS AND FLAVORS. >> IT IS NOT JUST THESE RESTAURANTS KEEPING THEIR FAMILIES TRADIONTIS AND HOPES FOR A BETTER FUTURE LIFE. IN WASHINGTON, D.C., >> ME FINDING WAY THROUGH FOOD AND PACKAGED IN THE MOST NFU AND EXCITING WAY. >> THE CO-OWNER OF THIS BAKERY INCORPORESAT ASIAN FLAVORS LIKE PASSIONFRUIT INTO HER PASTRIES. MOST DAYS, LINES ARE LONG FROM OPEN TO CLOSE. >> I'M’GRATEFUL THAT I STILL GET TO DO THIS AND THE AT THIS TINY COUNTER A BNDE AS BUSY AS WE ARE. >> SOME MAY CALL THESE RECESIP BOLD BUT OTHERS SAY IT IS PART OF WHO THEY ARE. >> IS UP TO THE YOUNGER GENERATION TO TAKE IT TO THE NEXT LEVEL.