"BocBoc had a rocky start because people were unfamiliar with our restaurant. So we handed out samples—my husband gave it his all to get people to try something new. A taste was all they needed to start lining up. Soon we had a lot of regulars. They loved the fried chicken breast since it could be used in wraps and salads. We made around $2,500 a day in sales. Customers always came back." - ByRuth Li, translated by Er Li Peng and interviewed by Elyse Inamine