Sam Butarbutar started baking with his mom at a young age in Indonesia and started his baking career as a one man show selling at markets and pop ups in Berkeley. Creating the Mochi Muffin® and founding Third Culture Bakery, he now is expanding the Mochi Muffin® brand and products in the Bay Area, Colorado, and beyond.

What tasting are you presenting? Why do you think this tasting paves the next wave of food trends?

We will be preparing our Mochi Muffin® bite paired with our handmade espresso Chantilly whipped cream. Our Mochi Muffin® have started a wave of baking with rice flour in the Bay Area and beyond and has inspired and exposed many to the wonderful texture of chewy mochiko.

In an effort to promote sustainable gastronomy, how is your dish aligned with this future trend? (i.e. using local produce, plastic-free, etc)

We already instill a "Farm to Table" approach to our baking - using California grown rice flour from Koda Farms, the oldest Japanese farm in California, and organic French Style butters, and other local dairy products for a more sustainable while innovative future.

What does the future of Asian food look like?

We think the future of Asian food will be a more back to basics approach with foods made closer to the original form or heritage - exactly like how our moms cooked or exactly how it would be found in respective countries or places.

What does celebrating 10 lucky years of LUCKYRICE mean to you?

It means 10 years of representation and innovative ways to connect people through food and what food can do for communities.

Join Chef Butarbutar and Chef Shyu on July 25, 2019 at LUCKYRICE Night Market of the Future presented by Rémy Martin