 Oh, we gotta get the mix, we gotta get the mix. Gotta get the mix. Nad yadi mix. This is a really cool experience right here. I would never have thought in a million, I would be dipping bread into an egg, but. And you get the little, little teapot here. This is cool. This is like a yaru cha, just do it. Yo, Marco, I'm gonna need you to meet us in Kuala Lumpur Malaysia. All right, man, I'll be there in two seconds. I'm about to have Thai chicken rice four different ways. What is in this case? In this video, we wait in line for the hottest soba spot. Marco shows us his new favorite Malaysian restaurant. We compare chicken and rice, and then we head to Brooklyn to try a new Asian food court. This is new Asian food in NYC. Hit that like button. Let's go. All right, our first spot is Chef Huang's. Now this spot is unlike any other peaking duck spot because it focuses on jianbing and peaking duck. That is the cheapest, most well-known street food in Beijing. And then also the pinnacle of Beijing cuisine, guys. Very interesting mix. Let's go in and check it out. I'm here with the owner, Summer. All right, what should we order here? What's your name? Our most popular food is a peaking duck. Okay. Maybe Ari, customer order this peaking duck. Do you think it's the best peaking duck in New York? Yes, best peaking duck. All right, we're gonna check it out. Chef Huang's is doing things differently. They truly are a creative restaurant. Look at this hand sanitizer. It's like a volcanic bubble thing. Oh my gosh. That's how you wash your hands here. It's just... Should I just do it right now? Go right now. I gotta break it. Yo, I love how they're mixing Beijing dishes in with like French techniques. I think this is so cool. I think this is like a dream for a lot of Asian chefs, right? You wanna mix the French techniques that you learn in school but with dishes from your hometown. Got drunken crabs. You got the Shanghai smoked fish. You got the Liangpi right here. And then you got your gluten. And ending off round one, we got fresh young roe tuan, right off the Xiao Cao, the mini grill. And I can even season it myself. This is like a really cool experience to have, you know? And I just seen the videos on Instagram where the guys are like, you know, they're grilling them, flipping them. Let's try it. Y'all so good. Wow. I think walking in here, you don't know fully what to expect but this is some of the best young roe in New York right now. That's fire. Here you got beef tendon with a pastry top, fusing a French technique with a Chinese dish. I think more Chinese restaurants that they're trying to do fusion should think about dishes like this. It's relatively easy and just adds a whole different layer to it. We got the drunken crabs. It's like a little bit of soy sauce and I wanna say wasabi too or some ginger. Kinda good, I like that. Smoked fish. One of my favorite actually dishes from Wuxi and even the Shanghai region in general. Three, two, and here's some liangpi. I think this more comes from the Xi'an region so it's cool that they're really mixing like all the different regions here at Chef Huang's. Mm, ah, good. Here we have the braised gluten with bamboo shoots. You can find this at a lot of Shanghainese restaurants. Mm, it's summer. This is like the premier item. This is it. This is what people come to Chef Huang's for. What is in this case? This is the bamboo beef steak. Chef's special. Wow! This is their take on a beef Wellington. This is a beef rib wrapped up in a crispy pastry shell with little pineapples on the side. I've never seen any dish like this. When she first said crispy pastry skin, first thing that came to mind, I thought it was gonna be like a scallion pancake, like a chungy old Bing, except it's not. This is more French style. Mm, that's a great rib. Kind of remind me of like a neuro-drembing, AKA the beef pancake roll. Honestly, I did not know what to expect coming in here. The decor is varied, like sort of subtle, but I'm telling you, this is one of the best fusions I've seen between French pastry or Old Western culture and like Bayfong, Northern Chinese food. This food is slamming. Honestly, it's like the pastry puff becomes part of the noodle and I'm telling you, this is one of the best fusions, if not the best fusion I've ever had between French pastry driven cooking and like Bayfong, Northern Chinese cooking. Okay, an incoming. We got the Beijing Khao Ya. Guys, this is the famous Peking duck and you get the little little teapot here. This is cool. We have this salt and seed mix that I'm gonna put onto the beef Wellington. It's almost like an everything bagel, except Chinese style. Mmm. All right, you know what? Chef Huangs, they really tout their Peking duck. So of course, you gotta judge it. So let's go in on it. Not too much. Scallions, of course. I like a lot of scallions personally and then just a few kukes. I'm gonna wrap it up. Let's go, guys. This is Chef Huangs Peking duck. Possibly some of the best Peking duck in New York. Let's check it out. In nowadays, at any good Peking duck spot, you're gonna get a little side of sugar to dip your skin in and this is gonna make it almost taste like a sweet duck, crispy candy. Mmm. Hey, guys, if you guys live around Midtown or are looking for a real homely type spot, it's kind of a hole in the wall. It feels like I'm in the Xuanli district of Beijing where all the foreigners and the Western style housing is. And honestly, if you wanna try some new dishes that you've never had before, like this beef rib Wellington, I say come by, man, and I just love seeing Chinese food get more creative, you know, they have their traditional here and then they have their new school here and I think that's a pretty cool mix. So shout out to Chef Huangs. All right, you guys, we are at the most hype ramen spot in New York City right now. Okiboro ramen. I'm telling you guys, these supermen have people waiting in line for like 90 minutes. We only let it wait like 15. I've got the superman right here. This is from Japan. Of course, guys, you gotta take a look at the soft boiled eggs, so I infused half boiled, soft boiled. Of course, I gotta put the spicy in the superman just to kick it up. You know, superman's my favorite just because it almost looks like an additional piece of work. Makes it funner. The Tantori, this is a chicken ramen like I've never had. Look how milky that is, bro. Ooh, very deep chicken broth. Man, that flavor is like 10 times the chicken flavor as almost any other broth I've had. This is the chicken chashu. Of course, you know, I just kept it all chicken today. Man, break down how I eat chicken. Bro. You know, I've had chicken soup in my life, but I'll tell you this, as far as like what tastes like a chicken tonkatsu, you know, where it has like a lot of fat, it's very thick. This probably does the best job as any. I've had a lot of good chicken ramen in my life, but nothing this creamy. When everybody's coming here for the supermen, but honestly, I think the Tanturi is underrated. It might be the best item on the menu. Don't sleep on it. Especially if you want chicken. Manjuga this guy, work the weight. Shout out to the world over there. He hooked us up with some extra chashu because he used to watch our videos. Hey, oh, chashu and the chicken. Oh, and the Tanturi, oh no. Guys, I had both ramen and I gotta tell you, I'm being 100% honest. When I say, when you get the chashu, the pork belly with the Tanturi broth, that is some of the best ramen I've ever had in my life. The supermen here is good. It's great, but this is better. Oh my God. Wow. Yo, Marco, I'm gonna need you to meet us in Kuala Lumpur, Malaysia. All right, man, I'll be there in two seconds. All right, you guys, we got a special guest with us. Joining us is Marco. Marco, we're at Kapitiam in Mandarin. It would be Kafei Dian. This is a Malaysian coffeehouse. Now, I know you love Malaysian food, but you haven't been exposed to this side, right? Never have. I'm always exposed to curries in these Malaysian spots. But I don't smell it right now. I stole some coffee beans and I'm ready to indulge. Marco, I know you've been exposed to the restaurant style, but you have not been exposed to this specific Kapitiam coffeehouse Malaysian cuisine aspect. I never have. We have a coffee and a bag. This is pretty all new to me. We got rice balls, literally a rice ball. And of course, you got the classic nasi lemak. All right, yo, Marco, what are you looking at, man? I'm trying to put this inside a hole and I cannot find it. Yo, you trained that like a pre-sum. I know. Did you got to open the top? Open the top up? Oh, wow. Open that and then you slip it in the top. Yeah, no, no, open it up like a Ziploc. Oh, see, kids, go to college. I think. Oh, there we go. Wow. Let's try this. This is pretty cool. I've never seen this before. Coffee and a bag? I mean, Stahlbock, step in game up. Oh, wow. It is a very sweet. It's a salted, sweet coffee drink. Wow. See, my coffee cannot be bitter. It has to be sweet. That's perfect right there. All right, you guys, we are looking at authentic Chakwe-Tiao right here. Marco, what are you looking at, man? You see the shrimps? You got the lapchern. We got a little. This is a, you know, Chinese sausage. We got a little egg right there, a little green, we're trying to be healthy. Now, Marco, I know you had said that you had been really exposed to a lot of like Chinese Malaysian food, right? But this is a little bit more getting into like Malaysian Malaysian. Yeah, I don't think I've ever had authentic Malaysian before and I'm excited that I'm here right now because I always wanted to try, you know, authentic, the real deal. It's gotta be better with the chopsticks today. Marco, you struggling, man? We might be here till tomorrow morning doing this, but you know what, it's gonna be worth it because there we go. No, we're gonna work on it. We're gonna get your chopsticks and we're gonna bring it for a little bit because right now you're holding it in the middle, but you know, the more it's gonna be. Ah, yeah. Chakwe-Tiao. It was close, it was good, it was on. Oh my goodness. Let me tell you this guys. That spice punches you in the face. Oh man. This tastes like Malaysia for sure. Way more kick, right? Way more kick. Way more kick back. I call it when it's spicy like that, I call it recoil. Stuff, of course, we got authentic chicken rice, but Marco, like tell us, how's it looking different, similar, or what? Listen, I've had chicken rice balls, but not like this. This is a literal rice ball. Never had that before. Turtle. It looks, seriously. My God. Massive chicken rice. Chicken rice. Honestly guys, come to Kapitiam if you wanna feel like you are in Kuala Lumpur. You know what the dopest thing about the Kapitiam is? They serve a lot of dishes that maybe like New West Malaysia which is dope by the way, would not serve. For example, they've got the Milo toast. There's Milo sprinkled on that French toast and fried. This is Kaya toast. And this is Nasi Lemak. Milo French toast. That's perfection right there. I mean, waking up in the morning and eating this, I wouldn't move the rest of the day. So David, what's this green stuff? I would say the Kaya toast, the middle part is a little bit like a coconut jam. Oh wow, coconut jam. And then what you're gonna do is go ahead and just dip it into the soft boiled egg right here. Dude, I can't believe we're in New York City right now. This is like really a very authentic experience. This is a really cool experience right here. I would never have thought in a million years I would be dipping bread into an egg, but it's still it. Kaya toast. I love that. It's like it's such a like a rich texture. It has the, what exactly is this green again? That's all over my finger right now. I wanna say it's just Kaya. Last but not least on this authentic Marco's first time Capitiam journey. We've got the Nasi Lemak. Marco, what do you know about it? I know Nasi means rice. I don't know really how to eat it, but we're gonna, I'm gonna try it. Hey, you know what? You eat it much like you shoot a basketball, just these three fingers right here with the follow through, man. Wow, there it is. You got the anchovies with the chili. We've got this obviously hard boiled egg. Boom, got a piece of cucumber. Just gonna get in there. Boom, three fingers. Nasi Lemak. Macamacam. All right, Marco. We're looking at the Malaysian mochi, the moachi. Man, it just feels like we're in Asia together right now, right? Like they do such a good job of replicating that Capitiam experience here at Capitiam. And man, it's so crazy, right? It's amazing to see how like restaurants in today's world, it's like almost you're outside of New York City, but you're in the heart of it. Yeah, I do think in the old days, you know, people used to have a Malaysian restaurant and throw like a Yankee fitted and like try to fit in, but it's all good. Like let the spots that are old New York be old New York mochi. Hey, my Malaysian brother, thank you for coming with me to Palalam Form. Walk away, walk away. All right, you guys, our next Asian concept is meat, chicken and rice. I'm telling you, this couple came straight from Thailand. You're gonna feel like you're transported to Bangkok right now. And a lot of people think that this is the absolute best chicken rice spot in the city that you don't know about. Check it out. The signature in here is our number one, the steamed chicken rice, aka Thai style, behind on the chicken rice. But like a lot of people, like they do like crispy chicken. It's a fried chicken. And a roast test, we do like a Thai style. Oh, and then I saw this is really unique. You guys do a Kaomungai Kanji. Yes, we do like the combination Kaomungai Kanji. Hey, I'm telling you guys, when spots specialize in one thing, you know it's gotta be strong. I'm about to have Thai chicken rice four different ways. All right, so here we have Kaomungai, the classic. This is poached. Here we have the fried one. This is Kaomungai Todd. And then we have Gaoyang, which is the roast chicken. And then we have Kaotom, which is this rice porridge chicken soup right here, which is basically Kaomungai in rice soup. And then you have the top wings. Of course, this is classic. You gotta have these. And then of course your ginger chili sauce. You guys know the quick history about how Kaomungai got to Thailand. You know, it starts in Hainan, and then the chicken rice dish, it spreads around Malaysia, and then it comes down to Thailand. And obviously there's a huge Chinese diaspora in Thailand. You know, a lot of people of Chiljiao roots or even Cantonese roots or Guangzhou roots. So guys, hey, chicken rice found all over the world, baby. Mmm. And of course, what's very authentic, they give you the little chicken gizzards here. It's not my favorite part, but I'll eat it. I think a note for this spot is that they only use chicken thigh. There is no chicken breast in this restaurant. They do not even have that piece of meat here. The prices are super cheap. This is $11. This is $12. This is $13, respectively. Guys, you're really not gonna beat that price in West Village. It's juicy. The rice is tasty. Mmm, nice and flavor. Have Kaomungai tod. Tod means fried. A little May ploy chili sauce. Crispy, crunchy, let's get it. Mmm. Or what is better than fried chicken thigh? Guys, meat chicken rice is doing it real authentic. They're serving you the fried ones. A lot of spots will try to serve you chicken and rice like it's only a health dish, so they won't give you the fried ones, but they're doing it all authentic here. Mmm. All right, guys, here we have the Gaian, AKA the roast chicken over rice. Now, Gaian is like a popular dish that you will find at the actual sit-down restaurants, but for a to-go spot, man, this is pretty special. And I love how there's a different sauce for each dish. Guys, Thai food with the flavors is crazy. Right, guys, here we have the kaotom, and kao means rice. Tom is like a soup oil, and this has fresh pieces of big ginger in there. That's how you know it's authentic, man. They're not playing around. Chicken, ginger, rice, soup. On a chilly day in New York City. This is my go-to winter dish. All right, here are for my drinks. I got the rose milk. This is super Thai, and then here I have the classic Thai, it's tea, and I hear I have the soup at the end. Basically, it's just so cool to see a chicken rice spot still keeping it real deal and humble, even though a lot of other spots are trying to like commercialize it and expand and scale it, which is fine too, because you need that representation. But here, you need this too, so come to Meat Chicken and Rice over in the West Village. And shout out to Meat Chicken and Rice, they make it feel like I'm back in Thailand. Welcome to Gaian Chicken and Rice, New York City's newest fast, casual, common guy concept. Order off the screen, what are you gonna be getting? Oh, definitely a steamed dark-bowl meat, dark meat bowl, of course I'm gonna add the soup. Boom. You know what? We can't just do the steamed. Here, Andrew, are you more trying to try the roasted or the stir-fried? Oh, man, I like both, but... Make a decision, man! What's the spicy fried chicken bowl? Oh! All right, you guys, we are checking out Guy Chicken and Rice. One of our friends is a partner here, Ace, and I'm telling you guys, this is the only chain around New York. There are a lot of mom-and-pop shops doing common guy. This is a actual structural chain, and they use an all-computerized ordering system. This is the Guy Todd, the fried chicken. I'm gonna tell you guys, that green sauce is unbelievable. You would not think that a chain would have a sauce that authentic. I'm telling you, that's like Elmhurst kicking you in the mouth. Guys, know that Chicken and Rice is one of my absolute favorite meals in 2022 to make. This, I got the all-dark meat steamed. Oh, my goodness, I'm telling you guys, this is the one for the health nuts with the ginger sauce. Of course, the rice is important. Literally, guys, I think the Guy Chicken and Rice is the best chicken chain that I've seen on the East Coast, obviously on the West Coast in San Francisco. They've got a couple of them. Listen, guys, this is a great concept to run a fast-casual restaurant out of. They've got the iPads everywhere. They've got the technology. Very, very quick kudos to you guys. All right, everybody. Our next new Asian concept is soba mama. It actually feels like something that you'd see in Asia. It's a fast, casual soba spot. This cost me 20 bucks. I just ordered straight off the computer. It came out. There's not a lot of people working back there. It's highly efficient and I'm interested to taste it. All right, so of the Japanese noodles, as you guys may know, ramen is originally from China as in La Mian. Obviously, it's become its own thing, but soba is actually native to Japan. And these are buckwheat noodles. Look at this. You have your fried tofu skin. You got a lot of beef right here. You have your wasabi here. Just gonna pour it into my soba sauce right here. As you can notice, a lot of new Asian concepts are trying to lower labor costs, use as few people as possible. Obviously, the whole concept here, it definitely does remind you more of Asia, maybe like a Taiwan, Tokyo, even China, you know. Here, I'm gonna try the fried tofu skin, the Niku. This dish is very sweet and refreshing. I have the pork belly here. I have the onions. Overall, man, this is a pretty nice dish. And if you want kind of like a real life kind of Tokyo experience, you do gotta drop 20 bucks. But overall, I'd say I like it a lot. In 2022, everybody's trying to make Japanese concepts a little bit less intimidating, a little bit more accessible and a little bit cheaper. As you can see, you just walk in, you order off the screen. This came out in five minutes. Honestly, it's a nice, refreshing bowl of soba. Great for students. All right, you guys. Next up on brand new Asian concepts in New York City, we're here at E-Gen and Bangkok Bar and we're actually in industry city right now, super far. This is a relatively new food hall. And they got like what? Some inventive Asian concepts, right? Yeah, I'm always excited to see what the Asian food hall spots are serving because you can be a little bit more experiential. You're not serving like the whole restaurant experience. So let's go check it out. All right, they got some of the classics. They got Beep and Bob, Kimbap. They have a jajangmyeon, the japchae, spicy pork bulgogi. Ooh, they got different dumplings. Chicken wings, of course. For me today, I'm gonna order the Chinese Korean food, the jajangmyeon and the tangsu. I just got two. Oh, Mrs. Lee. Mrs. Lee. Hello. Oh, nice, hi. Kwak Ling or the crying tiger, Jungkook, and I feel like we gotta try the crying tiger. Andrew, I think food halls are always an interesting balancing act, right? Cause you're trying to make the food tasty and authentic to an extent, but also appeal to that like corporate white collar office vibe. Yeah, and I do think food halls over the years have gotten better as people have tried harder. And we're gonna check out Indian home cooking, Taza right now. Let's go. Yo, immediately they've got Indian basmati rice balls. I gotta get the butter chicken. For me, I get it. I know it. It's cliche. I love butter chicken. I love butter chicken. What do you wanna say? Wow. Gotta get the mix, gotta get the mix, gotta get the mix. Are you gonna put it? Nad yadi mix. Nad yadi mix. Fast Indian food. So this was like a Indian office bowl, right? Yes. But what was it? Cause I don't know that. It's butter chicken chana masala, which is like chickpea curry. And the white sauce, it's made out of whole milk yogurt. So like, you know how like the Halal people, it's the same way. So this is not, this is authentic. This is gonna be good. But it's just given in a more like office way. Yes. But the food is authentic. It's authentic. We do a concept where it's called a tiffin. So a tiffin is basically, you see those little steel things right over there? Yeah. Like right next to those things, people can eat it. So in India, what they do is when like a husband or anything like goes to work, they use those tiffins and it's layered in food. So like bottom part is raised, then the vegetable is second, then the meat is third, and then and so on. Anyway, Andrew, this is supposed to be the modernized version of the tiffin box. Ah, stacks, different compartments of food for lunch. Who's to say that a food hall can't have some authentic inspiration? All right, Andrew, we are looking at our modern day tiffin concept. This is butter chicken, you know, you got a ton of masala. You've got a whole bunch of things in here designed to replicate the old ways and what do you got there? I got the masala lays. All right. I gotta try that first. Pretty good. Got a spice to them. Ah. Av Nadiyadi mix, some noodles, some crispies, some rice. David, you could probably put this on top of there. Oh yeah. Let me go in on the butter chicken first guys. I know this was the, you know, foreigner pick, but I love butter chicken. How is that, bro? This tastes exponentially more authentic than I thought it was. This is authentic. This is good. This is legit. Is it more legit if I add this? Oh! Oh! That's my side. That's my side. Let's see. Mm. I really think food hall food is stepping up. I'll tell you this guys, that was easily the most authentic Indian food I have ever had in terms of like, this type of modern space, like the mall or like a food hall type of vibe. This is good. You know what's new for 2022? Fast Indian food, but it's still authentic. She made this in like, one minute. And it's really interesting to find like, Chinese Korean food actually at like a food hall. Yeah. This is Tangsuyuk. I mean, I feel like originally, you know, I feel like Chinese Korean food has gotten bigger over the years. Because to be honest, it's just tasty. Yeah. I mean, in Cantonese it's actually called Team Shuyuk. So it's actually pretty similar in pronunciation. Yeah, let's check it out. But that's good man. And you gotta try some of this. This is sweet and sour pork. This is good. Mmm. Freshly made, took 10 minutes guys. You know, things at food halls, they can't take too long to cook. So shout out to everybody making their food fast. I always thought it was interesting the way like, sometimes Korean Chinese food reminds me of Americanized Chinese food. Mmm. All right guys, here we have the Korean corn drink. This is a popular drink you can get in the bottle at a lot of Asian markets, especially H Mart. Sweet, corny and refreshing. All right you guys, the food has arrived here at Bangkok Bar. This is a really cool concept because Andrew, they took the crying tiger steak but they took it out of the filet format and almost put it into just like the cut up, you know, Asian stir fry format, but it's still crying tiger. This is an affordable and more efficient format, Andrew, for this type of cooking setup. Because like we said guys, people's cooking and like the format's available, it's always dictated by the space, the kitchen, the, you know, ability to pump it out at high volume, high speed. What I love about this dish, it's sitting on a bed of lettuce. So you get a little bit of salad, greens and a lot of beef. Here I have one of my favorite dishes from Northern Thailand, cow soy, and it's a chicken curry noodle. It always has crispy noodles along with non-crispy noodles on the bottom. Let's hit them with a little bit of lime. And yes, they are egg noodles, very similar to the ones that Chinese would use in one ton noodles, let's get it. This is definitely more of a dish that you would find at a Thai restaurant and not just a food hall, but I'm glad they're doing it here. I can smell it, it's got a lot of flavor. Mmm. Like I said, guys, it's 2022, foods halls are changing, they're feeling a little bit more like hipster restaurants and the LES and the food is too, it's a dope trend. I love to see it. Andrew, I don't know if you would agree with me, but honestly, that was the most authentic food hall I'd ever been to in my entire life. Yo, I love what they did. They made every little shop kind of like a grocery store as well for that ethnicity. I thought it was creative, it looked clean, designs are good and the food was good and it was fast. Shout out to Industry City Brooklyn.