Once upon a time, a long time ago, there was an incredible restaurant named Dolly’s in Toronto’s Bloordale Village that made fantastic Filipino food. One of the best dishes on their menu was their Spam fries. Up until this moment, we considered Spam little more a Monty Python punch line. Breaded in Chicharrón (fried pork rinds) to add crunch, these delicious chunks of compressed meat (and yes, fat and other “bits”) gave us a whole new understanding of Spam’s popularity in some Asian cuisines. No longer was this a subject of ridicule. Now we look forward to seeing Spam in the hands of a chef!

Here’s a great read: Asian American Chefs Are Embracing Spam. But How Did the Canned Meat Make Its Way Into Their Cultures?