The Alan Sugiyama Hum Bow Eating Contest is an iconic attraction of the API Heritage Month Celebration. Local celebrities participate in a head-to-head battle in a race to eat their baked hum bows. The contest alternates between individual and team competitions with occasional themes, such as the “Battle of TV Stations”.

The winner(s)’ name(s) is/are engraved on a perpetual plaque. They also receive an engraved memorabilia at a later date. All contestants receive an honorary participation certificate.

2019 CONTESTANTS:

  • Michael Byun, Executive Director, Asian Counseling & Referral Service (ACRS)
  • Janice Deguchi, Executive Director, Community for Youth / Chairperson, Asian Pacific Directors Coalition (APDC)
  • Toshiko Hasegawa, Executive Director, Commission on Asian Pacific American Affairs (CAPAA)
  • Michael Itti, Executive Director, CISC
  • Aleksa Manila, Founder, Pride Asia
  • Minh-Duc Nguyen, Executive Director, Helping Link
  • Andre Taylor, Founder, Not This Time

2019 JUDGES:

  • Bob Hasegawa, Senator, Washington State Senate

NOTABLE PAST CONTESTANTS:

  • Patranya Bhoolsuwan, Reporter/Anchor, KIRO 7
  • Fred Brown, former Seattle Supersonic
  • Ana Mari Cauce, President, University of Washington
  • Enrique Cerna, Director of Community Partnerships at KCTS
  • Natasha Chen, National Correspondent, CNN (former Reporter/Anchor, KIRO 7)
  • Morgan Chesky, Reporter/Anchor, KOMO 4
  • Florangela Davila, Managing Editor, KCTS 9
  • Siemny Kim, Reporter/Anchor, KIRO TV
  • Jerry Lee, Chairman, Mulvanny G2 Architects
  • Aaron Levine, Reporter/Anchor, Q13 Fox
  • Lori Matsukawa, Reporter/Anchor, KING 5
  • Robert Nellams, Director, Seattle Center
  • Jenette Ramos, Senior Vice President of Manufacturing, Supply Chain & Operations, The Boeing Company
  • Eddie Rye Jr., Host, Urban Forum Northwest
  • Sharon Tomiko Santos, State Representative, 37th Legislative District
  • Ryan Yamamoto, Reporter/Anchor, KOMO 4

Hum Bows, also known as BBQ pork buns (‘char siu bao’), are buns with filling (meat or vegetarian). They are typically steamed, but can also be baked. They originate from China, but have popular equivalents in other cultures.

Steamed
Baked