 Andrew, how do you say reptar? Reptar! Let me see some moves for this. Oh! Oh! This one's more of a show-jobbing. Show-jobbing? And as Italian, we only say body-bing. Yo, let's get the f**k out of here. Yo, let's go, let's go, let's go. New York is crazy. You never know what's going to happen. Wahakken cookies, Taiwanese night market bings, Halal biriyatakos, and futuristic robot dumplings. All of these trends are popping up around New York City and we want to determine whether they'll stick around. Is this staying or going? Let's find out. Alright, Marko, you're here in Brooklyn Dumpling House. Be honest, what part of Brooklyn is this? This is Williamsburg. This is definitely an episode for sure. This ain't the Brooklyn. That's dying down these days. We're trying to make the comeback for that. Honestly, this is a sad song. Man's going on the face. I'm not doing it, man. I saw an angel. My order's ready. I'm about to scan the bar code. Please enter your pink code, 17. Don't let the suicide doors up. This is how they come. Dumpling cups. Here we are. We got our dumplings from Brooklyn Dumpling Shop. They come in these cups. Fusion dumplings and fusion egg rolls. Let's check it out. This one's cheeseburger. The texture's a little bit weird, but it's not bad. It tastes like a cheeseburger. It kind of tastes like some frozen type of freezer. We are looking at a pastrami dumpling with a mustard sauce. This is super weird. Pastrami dumpling. I'm not going to lie, the dumpling skin and the pastrami is a little bit weird together. But it tastes wise, it has it. Pastrami is a New York staple food with the dumpling. A little weird, but I actually like that one. Here they have these fried dumplings. They look like little fried chaolombows, actually. I'll tell you this, guys. You're probably going to see some of these locations. Oh, watch out. Shoot that. Fried chaolombow. This one's good. This one to me tastes like a very high quality hot pocket style. But I am enjoying this one. The spicy chaolombow is the best one so far. We've got to hurry up, guys. We're about to die. I can't swim, guys. We've got too many to get through, so we're just going to give our opinion. All right, apple. This is a cheeseburger chaolombow. I'm trying this dumpling. This is a rib. Yo, watch this. Hey, guys, New York is crazy. You never know what's going to happen. Let's get out of here. All right, real quick, guys. We had to call an audible due to exploding, disgusting water out of a fire hydrant. All in all, guys, what was your opinions? Because we had some things that we liked, some things we didn't like, right? Yeah, you know what? I'm just used to the prototypical regular pork shive dumpling. And I think that's what I want to stick to. I'm going to go with a go. For the globe and other markets, like a Vegas, like a Dubai, quite possibly a stay, but as far as New York City goes, I'm going to go go. I think it's really hit or miss. However, I will say I think it's a concept that will make money. I think it's for a totally different market. I think it's for the late night crowd. I think that location is staying. I do not think that they're opening up all around New York, I think that one's staying. All right, you guys, next up on Stay or Go, of course, we have the trend of major subculture brands. For example, the legendary Rugrats collaborating with a food brand, namely Ice Cream. They just bring a whole new level of like, you know, consumer goods. A lot of times people are thinking, you know, toys and things of that nature. We have edible food. And of course, we're at Milk and Cream cereal bar. Listen, guys, you're looking at a Reptar smoothie, a Reptar swirl, and a Reptar bar. Andrew, how do you say Reptar? Reptar. All right. First out of three, we've got the Reptar swirl. Of course, you see the green chocolate on here. Guys, I think back in the day when you saw something green, it was chocolate. It probably didn't taste good. Nowadays, you know, gastronomy and just modern technology, it's probably going to taste good. The chocolate tastes like fruity pebbles. All right, so here we've got the Reptar ice cream bar. I'm assuming it's going to be mint chocolate ice cream with this very crunchy hard top. I haven't had an ice cream bar in a while. So you see me legitimately smiling. I'm going on for a second bite. That's how you know it's good. Well, Corey, I don't want to interrupt. This is good. This is fire. No, that's not mint. That's a caramel base. It has Kit Kat and it has chocolate covered marshmallows. Bro. Me and my team have worked on this for about six months. Bro. You can believe the height or don't. We literally grew up on 90s Nickelodeon, brought rats, dug, all that good stuff. And we're finally able to kind of bring those things that are part of the cartoon into real life. All right, I'm going to try this Reptar slushie. It's got some popping boba on top. All right, so as far as this trend of F&B fusing with pop culture and cartoons and nostalgia, I think this trend is here to stay. Shout out to Moken Cream. I think they do the best job in New York City. Straight up, this Reptar chocolate ice cream bar from Moken Cream is the best ice cream bar I've ever had in my life. Hey guys, just a real quick word from our sponsor for today's video, RevRise. You know us, Fumros. We personally love using scooters to get around New York City. I am looking at the V-Set 9 Plus and the V-Set 8 Plus guys. Right now, I think that these are the two best commuter scooters available on the market. I think for the V-Set 9 Plus, the dual motors provide a lot of power for the size and price point. Most competing units at this size and price point are single motor. This is double motor. And as far as the V-Set 8 Plus and its dual spring suspension, while not as comfortable as the 9 Plus, it is better than most competing models in its price range and size class. Look guys, the V-Set 8 is very small. Again guys, huge shout out to RevRise for sponsoring this video. I think the V-Set series is amazing. Check it out at RevRise. All right, Marco. We are in front of a spot that I thought for a second was a Beijing Jem Bing spot, but it's actually more based off a Taiwanese sho-dropping. You probably haven't had this before either way. I never had it before. I heard of the Jambings before, but I never ate it before. But this one, can I hear you say it? This one's more of a sho-dropping. Sho-jobbing. And as Italian, we only say bada-bing. What type of bing are we talking in? Do you have a dew rag on right now? Nah, the headband on. Let me see some moves for it. Let me see some moves. Oh, oh. All right you guys, we are at Dragon Bing looking at the fusion sho-dobbing essentially, very Taiwanese style. You can often get this at Taiwanese night markets. This is their own version of a Dragon Bing, but the traditional one is sho-dobbing. Sho-dobbing. It's pretty interesting. It really is like a fusion. That's so tasty. Yo, this is like a roti, right? Yeah, you know what? I'm gonna say the beef definitely tastes like from a Chinese-based beef. If that makes sense, I like it a lot. It's a little bit more like Western than I thought. Like Western Tex-Mex, but actually I like it. I got the roast pork one. When it comes to the bings, I definitely think this type of scallion pancake, the sho-jobbing is way more appealing to a lot of people even than the millet crepe, which is like the Jan Bing. We got the roti and curry. Guys, Dragon Bing, I think this is my favorite stall at Essex Market because you cannot find this anywhere else. It's an easy stay for me, no doubt about it. And I'm coming back here. Simple concept. You're just replacing the carb. It's chewy, flaky, delicious, right? It would not be a Feng Ro's food without me being the mixologist. Full of culture right here. Here we go. The chashu sho-jobbing with curry sauce. That makes everything better. Wow. All right, so our next spot on Stay or Go is Birria LES. And I'm here with the owner Iggy. Iggy, now you're actually of a Bangladeshi background. Correct. I was like, we got to bring something up for the Halal community. Three months later here we are. It's also authentic Mexican cuisine. Like we have a Mexican partner also. One of our partners from Mexico. I've never had chicken birria. Correct. I'm only a beef or goat. So everyone kept saying I beef birria. It's a hit. Everyone loves it. You know, I do like three types of different cuts. Chicken birria got me a little scared. It's gonna be dry, but my chef, also our partner, Raymondo, his chicken birria, it might be better than a beef. Might be better. All right, well, I got the queso chicken birria and I got the queso beef birria. I'm gonna compare the two. Guys, this is Stay or Go, Birria LES. All right, Iggy, we got the tacos here, man. Can you break down what I'm looking at? So this right here is chicken birria. Birria chicken, as we call it. Syrup cream on top. It's cilantro, onions, and our slow cooked chicken that we cooked for five hours. So I got to start off with the chicken birria because I'm excited. This is the new thing right here. This is the first time I've ever seen or heard of chicken birria tacos. I like that. That is like really juicy, shredded chicken. This reminds me of the other chicken that you might get, but it's just a lot juicier and a lot more superior. So I'm liking this one. All right, all in all, I'm gonna still roll with the beef birria here, but I'm gonna get it with the queso. It's the cheese. It's a little bit extra, but I think it's totally worth it, guys. And definitely get the small consomme because when you dip it in there, it just adds extra flavor. This is the tostada. Basically fried tortillas to a crisp. It becomes a hard chip. You throw in some beef birria, a little bit of cheese, cilantro. Top it off with a little bit of consomme right here. All right, so, whether the halal trend is gonna stay or go, of course it's gonna stay. It's opening up the market. It's allowing people to eat foods that they hadn't been able to eat before. So, birria, I think it's here to stay. It's me, David and Andrew. All right, you guys, the next trend we are exploring on stay or go is Malaysian and Thai chicken and rice. Yeah, chicken and rice is something that we all enjoy growing up, eating, and I think it is more prevalent on the West Coast, but it is making its way into the East Coast. There's obviously some dedicated chains out here, like guy that is serving just the Kaomun guy, but here at Madame Passar, they're serving the Malaysian style chicken and rice. And Malaysian brown roasted chicken, because there's always roasted, steamed, boiled, and then there's fried. So, you got different options when it comes to chicken and rice. This spot is authentic, right? What are you talking about? Let's try it. All right, you guys, we're looking at two different chickens here, and this is what they specialize here at Madame Passar. This is a curry chicken with potato, and we're going to throw it over soy sauce and noodles, I believe. Wow, that looks delicious, man. I can see the pieces of lemongrass in that curry chicken. Malaysian roast chicken. Do you want some sauce? I'm good. I'm going straight chicken leg. That's it. Going with the hot sauce. Going to hit mine with a little bit of the chili. What to say, guys, that chicken and rice is a perfect lunch meal, whether it's Kaomun guy, the Malaysian style, Hainan style, Indo style. Chicken and rice is like almost a top three lunch for me anywhere on earth. I like it, man. Overall, Madame Passar is passing. Curry chicken noodle. It's a stay. I think the curry chicken one ton was a five out of five for me. The whole times I had my chopsticks backwards. Again, that's what happened. I'm going to bring a white guy into an Asian event. That's solid. I like that. That's a stay for me. Overall, I think these two dishes are a stay because they're just so good. They're so flavorful and they're fairly priced. Do not sleep on Malaysian food. All right, so next up on Stay or Go, right behind me is Seven Street Burgers here on 7th and 1st Ave in East Village. Now these are two guys from Jersey and they opened up a burger spot to bring them back to the roots. They traveled around the country and found that the California Smash Burger needs to come back in its simplest, most basic form. Here we got the simple California Burgers. Will this stay or go? Let's find out. All right, guys. We're here. Here's a Smash Burger. About to order. All right, man. What should we get here? And you think this burger's going to be better than in and out? I'll let you decide. All right. You guys have this cool dessert called the Bao Nanas. We just partnered up with this dope banana pudding spot in Jersey City. So that's kind of a new school dessert mixed in with these old-fashioned-style burgers. Absolutely. All right, I'm ready for it, man. All right, so what we have here is a double cheese burger in fries. You have your Bao Nanas here. And looking at this burger, I mean, I'm going to be real that you could not even find a burger like this in New York like five years ago. So this is definitely a trend, and this definitely looks like a very simple burger, kind of like something you would get at Dix in Seattle, just sauce, a pickle, a little bit of onions, meat. There's not a whole lot of lettuce, tomatoes, onions, none of that stuff. And I always felt this way about burgers that they were getting so expensive in Manhattan because they were giving you so much because they ended up being cooked by people who were French trained or coming from these very high culinary backgrounds. But these guys are from Jersey. One of the partners here, they just own a bunch of other burger spots. But this is the most simplest, basic form of a cheese burger right here. It's delicious. All right, as comparing it to Dix in Seattle, it's actually definitely higher quality than Dix. So it probably beats that, even though I'm from Seattle. Shout out to the 206. I still might take this over in and out just because of the quality of the meat and I actually prefer this bun over the in and out bun because the in and out bun can get a little bit, a little bit dry and a little bit crusty. All right, so even though they got some old school classic burgers, they got some new school desserts. They have bananas. This is banana pudding. This is the original flavor and this is the ube one because shout out to Baunanas. It's actually owned by Filipinos. So my conclusion is for the classic California Americana cheese burger to stay or go in New York, I think it stays. I don't think every burger shop follows suit, but I think there's a few more of these that pop up and people are gonna make this part of their regular diet. It's electric burrito. Now these owners are from San Diego and they wanted to bring San Diego style Mexican burritos to New York City. And when we're talking about San Diego burritos, we're talking about surf and turf. You know, things that are not quite maybe what they would eat in Mexico, but you know, what's very popular on the West Coast. I've been to San Diego. I want to say one thing. West Coast is the best coast for burritos, but maybe we'll find out if this could be a stay. Well, hey, I just ordered to go and I'll let you let you know, man. They're a little pricey. You know where you like in San Diego? You like that little Italy. Oh, I mean, that was the first place I went to. It's a lot nicer than New York City. It is. A lot cleaner. A lot cleaner. I heard it might have been started by Northern Italians. That's why. That's probably what it is. Those Sicilians down there are a little dirty. I'll see my partner here. He's San Diego. Okay, nice. He's born and raised. Just getting beach vibes, dude. I think I'm a surfboard right now. They did an authentic job. They did a good job of replicating that energy. All right, you guys, we are looking at our hall here from Electric Burrito. You know, we're originally from West Coast. Our sister used to live in San Diego. This is a breakfast burrito with everything in it with fries as well as carne asada, eggs. And this is surf and turf. This is shrimp and carne asada. I want that. I love this is how you can tell a good San Diego burrito is that you see the different colors. You see the red from the tomato. You got the green, the guac, the egg. You have all the, you know, meats on this side. No, this is an interesting, like you would say growing up, New York City did not have access to these. Oh, no way. A surf and turf San Diego burritos. That's a good burrito. There's a ton of food in there. Really good. I like it so far. I got to take a couple more bites though. I like it so much. For $16, $17, I could use a little bit more shrimp. Wow. I want to keep it real. Got to keep it real, got to keep it real. I'm not going to lie. I'm getting past the meat already and I'm hitting a lot of rice here. I'm not mad about the flavor. I like it, but it's true for that price. I would like a little bit more. Really good West Coast meat to Big Apple. I'm going to give this a stay. All right, you guys, I'm going to go ahead and give my burrito surf and turf a 3.5 out of 5. Okay, this is really good. But I just think that it just needed more shrimp. And that's really what always defines surf and turf to me, whether I was at a Baja spot in LA or in San Diego on Pacific Beach or Kearney Mesa. Andrew, what do you think, man? I think it's going to stay, but I need more shrimp.