 Wow. You know what's really interesting? What was the last time you seen those? Yo. A lot of people like to ask us who has better Asian food, New York or L.A.? Tough question, but we're back in the 6264 quick trip to try some of the newest spots, Chashu tacos, Sichuan ramen, sugarcane durian drinks, Hong Kong softswerve, and boba egg tarts. Now the verdict, we'll let you decide. Alright, thank you everybody for clicking on that video, but real quick, I gotta tell you about the sponsor, Sinka. They sent me their new percussive massage gun called the Kitza. I've been using it a lot lately, and as you guys know, percussive therapy is like the new thing. It's really good for muscle recovery, especially after playing basketball, and I'm gonna tell you five reasons why I really like this one. Number one, it's super light in weight and at one and a half pounds, it's easy to carry, easy to maneuver on your own, and you can just put it in your bag and you barely notice it. Number two, it's super quiet because of the brushless motor. It's not as loud and you can use it at night and it doesn't bother anybody. Number three, there's six different levels of power, so you can really find the one that's perfect for you. It can go as soft as massaging the sensitive areas, like your hand, face, and neck. Or you can go up to level six, which is really getting those knots out. It can go everywhere from a belly rub to a deep tissue massage. Number four, the battery life is great. It's up to several hours of battery life, depending on what level you have it on, but you are not constantly recharging it. And number five, it looks really good. In this pearl white, it almost looks like a Lexus or like some cool high tech hair dryer. But again, I really like this and I've been using it a lot because I'm not the biggest guy and I don't have the most meat on my arm, so I don't need the most powerful gun going dang in it, dang in it, dang in it, dang in it. If you guys play a lot of sports, you know how important muscle recovery is. So if you're interested, click on the link down below, the Sinka Kitah. All right. Enjoy the rest of this. What's going on, everybody? Welcome back to a very special episode of Fun Bro's Food. We're back in L.A. We're with Nelson Chan, who's back in the off-season. What's popping, y'all? Who are those? It's crazy that we're all back in the states. Is this one for productions? Is this one for productions? Oh, my God. Bill Wang from One Food. What up, man? What's up, guys? Come on in, man. Bill, I'm not going to lie. Every time we do a video together, it feels like 2017. 2012. 2012. You guys have a new menu. Yeah, we're all trying to switch things up. All trying different things. Bofo Mofo has been very, very busy over the past few months, even through the pandemic. They've been working hard trying to innovate, bring you new items. Let's check them out. I think first things first, now I need you to make a decision on a drink. That's kind of overwhelming, man. I'm going with the hay. Hey. Hey, do you like matcha? Okay. That's true. That's me. I need to do the walnut shrimp burger. Hell, yeah. Honey walnut shrimp burger. All right. This looks like a very good patty. Hold on. Wow. You know, I got a pretty high standard for haptoha. Oh, whoa, whoa. I've had the shrimp burgers in Japan. I've had them in Hong Kong, Korea. This is the best one that I've ever had. All right, now, what do you want to go with, man? I'm going to go with tofu. Top. This is definitely something different, man. Oh, shit. Honey tots. Ooh. It's like a sweet seaweed. On these honey butters full of kake tots, the flavor was way more baked in than I thought. I thought it was going to sit on the exterior. Right, right, right. But it was deep in there. Those were super easy to eat, salty, sweet. David, in your hand, you have the spicy chicken sandwich. Yo, I can already taste the napa cabbage. I had a few pieces. Man, I got the regular chicken sandwich. I've been to Macau in China, and the way they do the bowl of bao is a lot different. We got the pork chop version, but with this, they do it super differently. All right, guys, I got the Luro Nachos. They actually tweaked these since the last time we had them. Added a little bit more kick to them. Chicken sandwiches. It's a 4.75 out of 5. Honestly, if it was dark meat, I'd give it a 5 out of 5. Even though it's a chicken breast, that's still a juicy breast. Yo, but look at this. Guys, I'm actually excited about the Luro Nachos. Let's go in a little bit more of a Thai kick. I know it's not just you behind making all this happen, but man, your team, so impressive at how you guys are able to weave authentic Asian flavors together in a non-cringy manner. I appreciate that. How were you able to do it successfully? A lot of people have good ideas, but execution is key. To operate a restaurant is so much work, so you've got to have a great team. Eric, my co-founder, and the operator, Gene, Ray, and the entire staff. The reason why I think we're doing well is because we have a culture here. If you're going to be the type of manager that just comes in once a week and just lets your employees do whatever they want, people will be able to tell on the product. So you've got to make sure that you put that effort into it. Like Jankosh, Phil has the creative mind to make you weep about your high school relationships. Also served you some Asian American food you never had before. Both executed very well. Kudos to you. Alright, we love the food here, but we've got to continue to crawl through the 6-to-6 and check out all the new spots. Guys, let me tell you about these tacos right here, guys, because we were talking about how this chef grew up in Mexicali and Mexicali is known for having a large Chinese population. So this pastore right here is marinated in five-spice and hoisin sauce. That's crazy. So this is not their special pastore. This is just the only pastore that they have here. And then also these peppers, bro, marinated in ponzu sauce. You know, look at Japanese ponzu. They look kind of good, but I'd say this probably tastes like 30% Chinese. And the rest, like, you know, 60%, 70% of it Mexican. And I thought, like, this tastes kind of like Ta-Si-Ferrero, though. Yo, let's take a spicy. The flavoring is good, but damn, it kicked me right in the mouth. The tacos deserve a 4 out of 5. The peppers, it tastes good, but a little too spicy for me. 3 out of 5, still solid. Alright, here I got the flour tortilla of the pastore, the Chinese pastore. It definitely accomplishes that chashu vibe. Wow, look at that. It's actually really good. It's actually chashu in a way that I've never had it, because I've never had chashu in a taco form. So this guy is the first one to do it. That pastore with the flour tortilla in particular, 4.5 out of 5. Nice. Mmm. Oh my gosh, this is a quesadilla right here. This is crazy. I'm just going to eat this like a taco, though. I'm going to put some of these onions, pack some of those onions on real quick. Mmm. Mexicali taco over here in San Gabriel. It's like Mexican food that you've never had. Yo, come here if you ever get the chance. On to the next spot. The next spot on our brand new concepts to the 626 crawl is Vita Cane. This is a brand new modernized Vietnamese drink concept. Let's do this. Alright you guys, we are here at Vita Cane with one of the owners. Kenny, what up man? What up dude? What up? We started out in Rose Mead. I don't know if you guys have been to that location yet. But we specialize in sugar cane juice. We mix all fresh juices with our sugar cane. And then we also specialize in acai bowl as well. Alright, so we got the top 5 drinks here at Vita Cane. And I would have never imagined drinking some of these flavors. For example, the stink bomb one with durian. You going in? Drinking durian. I've never drank durian before. This is dragon fruit and sugar cane. So, purple dragon fruit. That's a lemon berry. This is the dragon fruit. Oh, yo. To Vita Cane. It's got to be the sweetest, lightest thing I've ever had. That is as durian as it gets. That's fresh durian juice blended with sugar cane. It actually tastes exactly how you would think. Except it's very good. I personally don't like coconut water or coconut juice. But the sugar cane, it makes it a lot more tasty. I got to say that this has major potential. Alright you guys, this is the acai bowl here at Vita Cane. I like the peanut butter though. It tastes like the healthy peanut butter. We're like the superfood joint. I'm going on the regular one too. I'm kind of torn. I really like the original. I like them both, but I'm going with the original. Now you keep eating the peanut butter one. That's you. It's different. It's different. This is the Nellie. It's definitely different. You don't eat this often. They are doing things so different here at Vita Cane. They got a location in Rosemeat. They got one here in our ham bra on Main Street. Check out Vita Cane. We're here for Big Softy. Now what is it called in Cantonese? It goes to Utah. Basically it means ice cream. Little ice cream station. This spot is really cool because it's opened up by the younger generation. We got to check them out. Hey yo, Vincent, can you tell us about the concept behind Big Softy? We're an ice cream store using Hong Kong old tastes. It's 80s, 70s, 60s all around that age. Alright you guys, we are here at Big Softy. I have a butter mochi with Tahitian vanilla ice cream. This is a Yuzu Lemonade one. Very light, almost like sorbet. I have the traditional tofu flour. Yuzu Lemonade is very refreshing. It's super light, not very icy. Melted right away. Wow. You know what's really interesting? What was the last time you seen those? Yo. Wow. That was like, someone's like, awesome. Really really good. Get a piece of butter mochi. We might have a winner. Ladies and gentlemen, this is crazy. But if I had to eat one more, it'd be these two for sure. Crazy. Our last and final round here at Big Softy. I have a ube tres leches. Bro. Tremblay tofu. This, I have a peach mango calpico soft serve. You want some ASMR? Crunchy? Hey shout out to Taro. I thought Taro had a good couple of decades. Honestly. I think ube is crushing Taro in 2020. That one is really interesting. Because I've never had anything that tasted like that. I'm rolling with the tremblay tofu. I'm going with ube. Going with the Yuzu Calpico. Big Softy Monterey Park MPK 626. On this fusion second generation crawl, guys, we have to show love to the bobs that just came here a year ago, too. Let's go in. This is a new spot here at the Deerfield Plaza. All right, you guys. We have just put in $5 to the lucky lipstick game. I'm pretty sure this game is from China. Oh, no. There's a lot of here teas in Macau in China. So it's kind of crazy to see it out here in 626. I'm looking at an oval teen boba with crushed cookies on top. That's good. No cup. No cat. Here, I got the superfruit green tea. Yo, they might have changed the name to this, man. They might have to call it super fresh fruit green tea because this thing is refreshing. So this is my purchase here at here tea. It's a louton. I think America could eat more hard boiled eggs, man. This is good. It's juicy inside. It's one of the better loutons I've had in a while. And for a dollar. All right. So just as we checked out the new items at Bulpo earlier, we are here at Sun Mary Bakery. One of the best bakeries in the 626. All right, guys. This is all the trend right now. It's like a butter garlic bread bowl. This is it. Asian style. Cheers. When it's fresh like that. So decadent how soft it is. Five out of five. Five out of five. All right, guys. Moving on to the more crazier item. The boba egg tart. This is boba pearls on top of an egg tart with a little chocolate roll on the side. This is actually milk tea. Guys, overall, here's the thing. If you like boba, get this. If you're not the biggest boba fan, skip it. Okay, we have two items here that, you know, we're actually more like popular amongst the hipster dessert world for many years. But now they have reached Sun Mary Bakery and they're mass producing them, guys. This is the mochi donut. Very mochi donuts. The cheapest mochi donuts out there. Not feeling it. Not feeling it. I don't know. There's something about that mango. It tastes extremely artificial. It was all right. I mean, the top Oreo is kind of hard. But I like the texture of the actual donut. Yeah, then this is 2.5. They're not going to be better than the spots that specialize in it. Facts. But do get the garlic bread, though. Hands down. Aren't you guys, we are looking at killer noodle right now. Andrew, this is a Japanese Chinese Sichuan fusion ramen concept from the ramen geniuses world renowned at Sujida. They let you choose your numbness level and your spiciness level because those are two very different things. So for the longest time, Andrew, Japanese have actually had Tantanmen which is a version of Tantanmen. We have the wet style. We got the dry style. Soup, no soup. Over here, Andrew, we've got more of a downtown style which is more vinegar and chili oil. It's really got a tangy aftertaste. I would say this is more of their, like, original invention. And then last but not least, they got their Mabo Tofu concept. Here, I got the dry Tokyo style. Let me just break that up. Wow. You know, it's based off of Tantanmen which is based off of Tantanmen, but this is its own thing. Honestly, at Sujida, the way I know how they do things, they're almost like the Momofuku of Japan. Tokyo style. Very, very smoky, very meaty. I mean, you see how dark this meat is right here? That's where all the smokiness is coming from. What can you compare it to? Hold on, one more bite. It's kind of a mixture between Tantanmen and then, like, a Mexican spice. Really? He's kidding. Kind of feels like we're at, like, a Chinese spot right now. But this is really, really unique in the sense that there's some element of almost, like, the vinegar that you would put on it. We're brothers. I gotta go in, David. Flip it. Flip it. This is the only Japanese restaurant that really touts to be as painful and delicious. All right, you guys, last but not least, Andrew, you have a Japanese take on the guabao. Yes, there's a spicy pork bun coming from the Fujianese Taiwanese side. And of course, we have their version of a Mabo tofu ramen. I can see why Killer Noodle says this place is as much pain as it is pleasure. Ooh, this one is really interesting. Really heavy white pepper flavor. Overall, Andrew, here at Killer Noodle, we have sampled everything on the menu. I'm going with the dry Tokyo style. And there's something about that Mabo tofu. Very peppery, very light. I guess it's the lightest, you know, version of that dish I've ever had. So I'm going to roll with that one. But I would say all of them were good. All right, now we're talking about concepts that are coming straight over from China. But what are we looking at? This type of pot right here. I have, like, this lid where the smoke comes out from right here. Obviously it's locked up right now. They actually put ice, dry ice in around the hot pot. Simmer the broth or something. And the smoke, and he just comes all right here out of something that tastes better. All right, we have the soup. Cool. Oh, look, it's cooking all types of ways. David, you said one of your favorite hot pots was in the hutongs. Oh, my goodness. I mean, this is similar to it. That's why I wanted to come here. That's why I brought us here. Juicy. What sauce is Nelson grabbing? Look at him think. Okay, what's underneath? Oh, hello. Oh, no, I don't want that one. What about that one? This is a whole video on its own. I got cilantro, green onion, the sesame sauce, sesame oil, and chili oil. Cilantro, spicy oil, sugar, and some soy sauce. That's it. Got your favorite scallions. Cilantro, garlic, soy sauce. Got some chilies in there. Got the sesame oil. Looking very colorful. Like your outfits. All right, so we're about 30 minutes into the meal. I got my paper bib on to protect the Mariners jersey. I got to say that it was overall good. I thought the pots were good. Hey, I'm telling you, if it's a pot where you can easily burn yourself, that's authentic. So when it comes to who has better Asian food, New York or LA, I think the truth is it depends. Each region is probably stronger at certain Asian cuisines. And I even think LA might have more specifically Asian American options. But New York definitely got the cheap eats and the really cool high-end spots. I don't think we're able to find the definitive answer in this video. So we might have to take a few more trips back. You know what? Let us know in the comments below what you think. And until next time, we're out. Peace.