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Los Angeles

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  • 12AM

    12AM TAKEAWAY

    32.00

    12AM Takeaway

    The design is inspired by Asian American Takeout bags. It became a symbol that represents the Asian culture and hustle in the US. These are one of the core principles that 12AM cultivate.

  • Los Angeles

    Anti Soju Soju Club

    32.00

    The ultimate Korean hangover shirt. Soju, the national alcoholic beverage of Korea. Exorbitantly cheap in Korea, drunk socially at nearly every outing, business or casual. Famous among expats and Asians for its many drinking games, being foul tasting when drunk straight but invisible when mixed with juice. Also famous for its ability to get you bombed without you noticing. To the point where you’ll call me oppa Lee Min Ho and regret for the rest of your week. Rinse and repeat.

  • Los Angeles

    Lovers Gonna Love

    32.00

    Lovers Gonna Love

    Haters Gonna Hate is a catchphrase used to indicate a disregard for hostile remarks addressed towards the speaker. This expression has its roots in American hip hop and spawned a whole collection of memes. We rather spread love than hate.

  • Bali

    NASI

    32.00

    Like a true Asian toko, you can get some Nasi to go! Nasi goreng means “fried rice” in both Malay and Indonesian language. Nasi goreng was invented as a way to avoid wasting rice. It’s a popular dish in Indonesia, Malaysia, Singapore, Brunei, Thailand, Sri Lanka, Suriname and the Netherlands. But to us nasi is just out of this world!

  • Los Angeles

    NGUYEN TAKEAWAY

    35.00

    In Vietnam, the most popular last name is Nguyen. The estimate for how many people answer to it? Somewhere between 30 and 40 percent of the country’s population. The design is inspired by the Chinese Takeout bags in the US. DJ Khaled’s “All we do is win” track.

  • Bangkok

    Squad

    32.00

    We bring you nothing but sauce! Fish Sauce is the single most important ingredient in Thai & Vietnamese cooking. It’s magical umami liquid gold. Fish sauce is a condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Burma, Cambodia, China, Indonesia, Laos, Malaysia, Philippines, Taiwan, Thailand, and Vietnam. Our squad got nuoc mam in our DNA.

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