 You're not, you're not... Oh, oh, thank you, thank you. Hey, so our friend Phil just opened up a brand new boba shop in the 626 and he's actually the first YouTuber we know to have an actual restaurant. And we've always thought about doing something similar to that, but I don't think it's our time yet. So instead, we're just gonna eat everything on the menu and talk with him about what makes Balpal Mall Cafe so unique. Phil has arrived, guys. Phil, I can tell his stress levels were... 7 out of 10. Let's keep talking, guys. He hasn't shaved in four days. Come on. So when Eric and I were coming up with the concept of Boca Mofo, we knew that, especially in this area, we wanted to represent Asian American culture, ABC, that's kind of how we grew up. Alright, yo, Jason Cheny is a comedian. I don't think he is. I haven't heard one joke yet. No, whenever I saw Boca Mofo, I really thought that you were also a pop. Because that's so Taiwanese to have Boca Mofo. I don't think a Chinese person or an Asian American person would just name it Boca Mofo. We just wanted to bring a little bit of our perspective. I feel like if it's someone an international kid, they might not have the same perspective. Alright, everybody. Thanks for watching that video. And just as Phil wants to share all his delicious food with everybody, Skillshare wants to share two months free of classes with you. Skillshare is a huge online teaching community that offers thousands of classes for your creative and entrepreneurial skills. This is something that I'm using right now. Take a class and learn something new from an instructor for as little as $10 a month. That's not a lot of money for something that can add so much value to your life, such as a photography class to make sure your Instagram photos are on point. A class on styling your space. Graphic design. Starting your own clothing brand, music production, or even indie low-budget filmmaking. 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So again, click on the link down below for a free two-month free trial. All right, thank you, everybody, and check out the rest of this video. Yo, you guys, we are sitting down in front of a feast here. Oh, my gosh. I'm super excited. I can see the quality. This is the one I'm eyeing. What comes to mind when you're thinking of Luro Nachos with scallion pancakes as the tortilla chips? Dude, I'm so excited. Like, I've never seen... Look at that meat, though. Luro Nachos. Dude, I love those scallion chips. That's like Taiwan in a mouthful right now. I feel like that's Taiwan meets LA. The Chongyong Bing chip is my favorite thing about this. You know why? It still has a slight chewiness to it. Oh, thank you, Jason. Damn, bro, that's how I know your buff. I saw that whole vein from your jaw go down your neck. You were like, ah! We got to go food, drink, food, drink. Give me that apple joint. You want the apple joint, David? Okay. Oh, you want the taro milk? I feel like a princess. This actually really tastes like a fall drink. This is taro milk. You have beef, you have some top, you have milk in the middle, and then you have taro at the bottom. I feel like a soccer mom just did yoga right now. I love it, dude. Mapo tarts. They added some heat on it. Okay, that's interesting. This dish would come over rice, but now this is coming over a bed of tater tots. What did you think, Jason? You had never had Mapo tarts with cheese on it, man. Never. I feel like most Taiwanese people, they've never had it with cheese or potato. These are potato and tater tots. It's like a perfect fusion for, like, American and Taiwanese slash Chinese. I'm still processing it because it's so different. Two foods from two different worlds in one. It's just perfect of both worlds in amount. It's the orange wing, which is based off, like, an orange creamsicle from Orange Julius. They carry matcha. So you carry matcha and milk, right? Is that all there? Yeah. Strawberry, basil, ginger, laminate. Oh, this is refreshing. I like this one. Here's the thing about milk teas and milk drinks, which I like them, but when you're eating heavy foods, sometimes for me it gets a little heavy, so this drink right here fit perfectly for me. I actually really like this drink, man. It's like, it's better than Orange Julius. I always let everybody like matcha. Matcha is like a zen to me, but it just has a little hint of the courage juice. It's healthy. You guys start working on that chicken sandwich. One issue that I have with this, look at me, guys, is that it's whitening. Yeah. Yeah. Hold on, hold on. Yeah, it is, it is. But don't jinx it. You have the polo bun. You have the Hong Kong and Cantonese bakery elements on top. But Taiwanese people made it better for sure. But anyway, wow, hold on. I believe 85C copied the Hong Kong bakeries first. I feel like if it was dark meat, everything together would be a little bit too rich. You're not, you're not... Oh, oh, thank you, thank you. Dude, Phil is like 10% Taiwanese moms. Taiwanese got strong moms. No, no, strong moms got some strong moms. Taiwanese moms, legendary, legendary mothers. I love this, the Napa cabbage shlaw. Like, you don't really get a lot of Napa cabbage shlaw. Obviously, I like the polo bao on top. Add a little bit of sweetness. Overall, I thought it came together really well. Dude, I have never seen this in my life. This sandwich is kind of like the Mayer Mei. Mayer Mei is like a chain of like sandwich shops in Taiwan. Okay. And it's really simple. Inside is either like an egg or like a sausage or like a potato salad. They're not fancy sandwiches. Not some fancy sandwiches. But they're good. So, you're saying this is peanut butter and beef. Oh, yeah. With an egg slice, mayonnaise, cucumber, and cheese. This is like three sandwiches one. Breakfast, lunch, and dinner. Let's do it. That peanut butter has a whole new level. I gotta say, guys, these are multifaceted sandwiches. This is Mayer Mei's whole store in one sandwich. Dude, I have Mayer Mei every morning for like 10 years. That's all I ate, yeah, for 10 years. And I just feel like he's packing all of Taiwan in one thing. I've never even had a Mayer Mei sandwich. Yeah. So, for you to bring that reference in is exactly why you're here. You gotta put the Mayer Mei down. Put it down, Jase. Put it down, Jase. We are on to the popcorn chicken. It's different than other popcorn chickens. You know what I didn't like about the traditional popcorn chicken spots? They would just give you sweet and sour sauce to defend it. I like how this Thai basil has this cooling effect. I like how this has a cooling effect when you eat the popcorn chicken. When I grew up in Taiwan, I eat a lot of like, yes, chicken, you know, popcorn chicken. And they use a little bit more breading. I think it's a little more salty and more peppery. You know, the oil that they use in Taiwan, it's so bad. It's like refried oil, but it's so good. But I think over here, they try to make it a little more healthy, which is great. You mean it doesn't taste like a night market? Not like a night market. No, I feel like this has got to be hotly debated, because you could make this way more guilty than you do. This is almost like some guilt-free popcorn chicken. I mean, at the end of the day, it's so fried chicken, but traditionally, I feel like most people do is dark meat, right? So we actually do get comments like, oh, you guys should do a dark meat version. I just personally like white meat. Aren't you guys, we have arrived at the end. This was a fascinating experience eating it with an authentic Taiwanese person from Taiwan. All of the ingredients and the taste, it's pretty much really traditional, like from Taiwan, and mixed with like Western culture. I want to say my favorite thing was the durau, the mapo tofu, but without the tater tots, without the scallion chips. But seriously, everything together is a new thing, and I feel like sometimes you eat something, the more you eat it, the more appreciation you have for the food, and yeah, I mean, I love it. I would say the tots, to me, the mapo tots, shout out to Phil's creation was actually, it was better than I thought, and I just wanted to keep eating it. My favorite, I will go for the mofo club. I thought, you know, for such a laborious item, I'd give them credit, I saw them make it, it has a lot of different elements. I love the scallion egg that they have in it, because I love scallions. I give it a 4.5 out of 5. Easily, and the only reason I give it a 9 out of 5 is because I always think, and this may be a Taiwanese thing, even though I'm not Taiwanese, there's always room for improvement. Alright everybody, that wraps up our episode on Mulpo, Mulfo. Shout out to Jason Chenney, shout out to Phil. Give this video a big thumbs up. And guys, just to let you know, we have a new podcast that has just dropped, called the A3N podcast. Check it out. Here's a link right there. In the comments down below, let us know another dish that Balpal Mulfo should serve. You guys come up with it. To the best comment, we will be sending out a $25 Amazon gift card to you. So when you leave a comment, definitely leave your Instagram handle down below so that we can message you. Again, shout out to Jason Chenney, shout out to Balpal Mulfo Cafe. You gotta check it out. And until next time, we out. Peace. Yo, what's going on everybody? Just want to let you know, we do have a brand new podcast called the A3N podcast. We're talking about all types of stuff. We're gonna have all types of guests on the show. Obviously, if it's me and David, we're gonna get really deep and personal and real. Also, we have a highlights channel. If you guys don't want to listen to the whole entire podcast, there's gonna be like the highlight clips there that you guys can just check out. Check out the podcast on iTunes, Spotify, Himalaya, A3N podcast. Leave us a review and a like. And listen to it. Peace.