Two icons of Los Angeles are coming together in Alhambra for a food pop-up this weekend — each has carved a unique place in Asian America.

On one end you have Kogi, bringing its Korean-Mexican fusion kimchi taco and blackjack quesadilla — and its food truck — to the collab. On the other is Sam Woo, old-school purveyor of Cantonese taste lending its char siu and roast duck from its OG location on Valley between 5th and 6th.

Together, they represent two generations of immigrant entrepreneurship that reshaped how L.A. eats.

“The best way to do it would be to come together like Voltron, but be ourselves separately,” said Roy Choi, chef and founder of Kogi BBQ. “So don't do anything to your roast duck. Don't do anything to your char siu. Don't do anything to our blackjack quesadilla. Don't do anything to our taco.”

The mash-up features two items – roast duck kimchi taco, and char siu blackjack quesadilla. The best-of-both-worlds concept extends to where the food will be served.

“ My whole vision was for Kogi truck to be parked in front,” said Karen Cheung, daughter of Sam Woo’s original owner.

From Chinatown to everywhere

Restaurants come and go, but Sam Woo has remained the byword for Cantonese barbeque in Los Angeles and beyond for more than four decades.

On Christmas Day 1979, new immigrant Peter Cheung opened a stand serving take-out roast duck, char siu and the likes in Chinatown, bringing the family craft from Hong Kong to L.A.

“At the time, it was just my dad, my brother, and me,” Cheung, 67, said in Cantonese. “We hired a cashier and a meat cutter, that was about it.”

Cheung also brought over the Chinese name from the family business back home. It means “three harmonies” – among earth, heaven, and man. The English name Sam Woo was chosen because it sounded like the Cantonese words.

In the late 1970s, his clientele was mainly Chinese and Vietnamese immigrants in the then-bustling enclave, with a small handful of customers coming in from Monterey Park.

Back then, he said, “All the restaurants were concentrated in Chinatown.”

As the Chinese-speaking diaspora expanded to the San Gabriel Valley, so too did Sam Woo. Cheung opened a Monterey Park location in 1981 (now closed) and the Alhambra outpost on Valley Boulevard in 1983.

Today, Cheung and his family own and operate four locations across the L.A. region — the oldest in Alhambra.

That little storefront served a loyal legion of eaters, including my family, who moved to Alhambra in the early 1990s — and a kid named Roy Choi.

When Roy met Sam

Choi was hanging out in Alhambra and nearby 626 cities during high school and into college, at all-night Asian cafes and their parking lots where a subculture centered around modified Japanese cars took root.

“It was the cafes and the barbecue spots back in Alhambra that were early on in having a kind of a meeting ground for young Asian youth,” Choi said. “It might have been the birth of the AZN movement, you know what I'm saying?”

One place he always ate at was Sam Woo.

“One of the top five things to eat for me is roast duck or roast pork over rice with the sauce that drips down into it,” he said. “That's where I started really eating barbecue  — and this is before I was a chef.”

Forty-three years since it opened, the hole-in-the-wall in Alhambra has not been changed — inside or out. Karen remembers hanging out at the shop with her sisters growing up, filling small containers of sauces while their parents ran the operation.

“ When you walk into Alhambra, you feel like you are going back in time,” Karen said. “That's what people remember Sam Woo as, like the Mahjong clock, or the vintage menu that you do not ever see anymore. That's people's memories.”

How the collab fell into place

Choi wrote about eating at Sam Woo among other culinary adventures in L.A. earlier this year for the Financial Times.

Karen, one of Peter’s four children, read the story – and fired off a DM.

“I was like, ‘We're so honored. Out of all the restaurants you could talk about, you mentioned Sam Woo,” Karen said. “‘Let's do a collab.’”

Six months of planning later, with hundreds of pounds of char siu ready to be cooked, the crossover is happening.

“The inspiration is how delicious their food is [and] the longevity of their restaurant,” Choi said, whose Kogi has redefined fusion cooking and the food truck experience for 19 years and counting.

“We wanna bring something really special to Alhambra," he said. "Just a moment that you could say, ‘I was there.’”

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