 the best egg bun me I've ever had been doing it before everybody else was doing it kind of wonder what like a blue-collar Bostonian might think about this this is some good lobster ramen it's my favorite ramen are we looking at Hokkaido style Mongolian grill here are 15 unique asian foods that you can only find in new york city whether these are rare fusions like lobster ramen and Italian bunnies or just some cheap grab and go foods like peaking duck sandwiches I have never seen these crazy mixes in any other city let's go our first new asian concept is drunk in dumpling li is blending his authentic Beijing dumpling roots with flavors that you've never seen before we have the gigantic shrimp and bacon jiaozi let's check it out oh my goodness you guys there's a ton of shrimp in there bacon there's actually a little bit of a mandarin orange guys this is actually one of the best fusion bows I ever had and they made it XL size just like everything else here at drunken at the classic shenzhen bao here at drunken dumpling they're extra big extra crispy they got the little crispies on the side I'm gonna break these off and he glazed them with honey so Lee the head chef and owner he is from Beijing and this dish is from Shanghai so when he's cooking these Shanghai knees uh bows it's a it's a little bit different that little honey glaze on top is adding sweetness into the already super fatty and savory pork juice without a doubt that was the juiciest shenzhen bao I've ever had you gotta try this one at drunken dumpling we got the XXL XLB if you thought those Shaolin bows earlier were big this is like triple or quadruple the size and this thing trying to conquer the world right now all right this is this is like the Mongolian empire right here I'm gonna make this incision here shut up mom and dad I made it I'm a surgeon now oh there's crab there's shrimp huge pork patty right here lots of soup looking like some Vietnamese bun real I'm not gonna lie when you eat gigantic dumplings or just big versions of food you tend to think that the flavor is not going to be there this might have the most flavor because it has crab and shrimp in it drunken dumpling is coming in there under the radar it's a super low key spot I have to say they are ranking up there and this is a must-try for any foodies out there because they are doing it right the chef owner Lee straight from Beijing so you know Beijing people they know their dumplings guys all right next up we have a very very unique dish here at Ed's lobster bar this dish is called lobster ramen now as you guys know the ramen game has expanded there's all these types of chefs that have been trained in making ramen and now they're putting all these other things into it makes sense though because it's near Chinatown you know kind of a lot of Asians out here so let's go check it out our lobster ramen has arrived and it is actually a dashi chicken broth okay so it's like a tori broth which I actually really like chicken ramen we have the little kelp on top you have a super soft fried egg or is this like poached I don't know but it's not like your usual poached egg right here let's peep the lobster on the inside you still got a little bit of egg part I think it's really cool to see how like Asian food is so popular now that even traditional like lobster spots are thinking like hey man can we put out a decent lobster ramen let's try it oh the broth ain't bad wow it's pretty light it's not too fatty I'm really liking the noodles actually it's really eggy they're very chewy for a lobster spot to release its own type of ramen I think this might work better than lobster pho because lobster pho you don't really get a lot of lobster flavor but in the lobster ramen I feel like it infuses with the broth better that's really not bad for Ed's lobster bar I kind of wonder what like a blue collar bostonian might think about this hey this is some good lobster ramen it's my favorite ramen mm all right you guys this is a custard and chocolate shaolin bao like we said it's very small it's very uniquely shaped very different than the chocolate shaolin bao at say a din tai feng let's check it out for me I actually prefer this over the chocolate shaolin bao that din tai feng because those tend to be a little bit overboard but I have never ever seen a wasabi one I don't even know how this is going to taste but I do like wasabi I do like shaolin bao let's check it out oh the soup's coming out is that the wasabi shaolin bao or the wake me up shaolin bao because that is hitting my senses opening my passageways it's actually pretty good so it has like that classic pork flavor of a shaolin bao but just with the hint of wasabi on the inside but here you got your extra spicy super spicy shaolin bao coming in the red this one's keeping together pretty well I'm just gonna bite the top guys right off the bat that is super spicy because it has a ball of chili right in the middle of the pork and I'm really glad I tried this I don't think this is a shaolin bao I can eat a lot of but if you're really into spicy food this is it um between the wasabi and the extra spicy shaolin bao I don't think there's another city that's going to deliver these extreme soup dumplings and shaolin bao's being such a decadent kind of delicate dish I think it's really really interesting to have that mixture between rugged crazy flavors and kind of a delicate format as eating these spicy shaolin bao's was like being on an episode of hot ones and guess what city hot ones is based out of new york after eating that spicy one I got to chase it down with the chocolate one and surprisingly all the skin on these seems pretty authentic really thin and delicate all right guys our next item we had to hit casino boulevard I hear you best bakery they really do have the white rabbit candy cake guys this is the most popular item here of course it's selling out whoa whoa whoa this is the white rabbit cake roll here's what's interesting about white rabbit they've been around for over a hundred years as a company so they're very old school they are doing a lot more collaborations in the modern day maybe who knows the second or third generation took over so I'm just gonna go in and bite it that's pretty good I gotta say the white rabbit flavor it's pretty light but you know it's in there man that cream is super light and fluffy I remember eating the hundred year old version growing up my dentist hated it but it's dope to see it come back because listen if you don't modernize the old ways they have a tendency to disappear forever all right our next spot on you know asian food that you can only find in new york city we're at haas it's a new bun me shop here they are serving some different bun me's you have the egg bun me and then you have the pate bun me so we're not going with french bread we're going with italian bread all right okay there's a lot of trial and error for those pate lovers out here um what's different about this pate got cognac in it it's all cooked down five sides we make our own five spice blend in house cognac and five spice all right say no more I think we gotta go in this is a very elevated bun me I have cognac in my pate yeah oh my god that's good pate is often thought of at least in America it's just an add-on to the bun me and so is the egg but they just made the pate and the egg sort of like the main show we're not the biggest pate fans as you guys know but this has no other meat just the pate it's really easy to eat might be the best egg only sandwich I've ever had wow all right I second that this is one of the best egg sandwiches I've ever had in my entire life and the best egg bun me I've ever had definitely check it out it's bursting with a lot of flavor got a little bit of like sweetness coming out is there a lot of like nook mom in here too I can feel the nook mom the the fish sauce coming out of the egg guys if you guys come to Haas and get the egg bun me you are not gonna regret it one of the most unique things about the Asian food scene in New York City is that it has the opportunity to be affected by other mega cities there are only like five or six mega cities in the entire world two of them are New York and Hong Kong the owner here Michelle is half Hong Kongese half Irish and she decided to bring a lot of stuff that she saw in Serngwon and Langkwai Fong and bring it over here so it's gluten-free it's fusion it's elevated let's check it out well my I grew up in downtown Manhattan and my mom's from Hong Kong and my dad's Irish and I actually lived in Hong Kong for a little bit and so I just thought there's nothing like this here one and I bring something different Hong Kong's like New York on steroids it's awesome guys these are foods that you would probably find in the hipster neighborhood of Serngwon in Hong Kong uh right here I have Bali inspired skate wing on some coconut rice let me try this you know in America they don't really it's not as popular but in Asia they love to eat it especially at the hawker stalls and stuff like that this is the traditional Gailan this is actually gonna come with a lot of fermented black bean kind of like this creamy sauce on top and man let's just try it out I actually really like the way of eating this because all the broccoli stems are sliced up and they were grilled a little bit longer than the leaves were so they're all really tender this is a way to serve Chinese broccoli too maybe people who didn't grow up eating it now this dish is really interesting because this is kind of a pad thai fujinese ban mian kind of an Americanized version so obviously it kind of looks like some peanut buttery pad thai but it's not supposed to be just Americanized pad thai it is based off of the Chinatown favorite ban mian all right let's check this out mmm I think this dish is really cool because I would say it's probably 65 to 70% pad thai and then 30% ban mian remember everything here is gluten-free that's what makes this spot special and that's what makes this spot really come from New York because in New York you have vegan restaurants you have just meat restaurants you have gluten-free restaurants this spot is really introducing like authentic Chinese flavors and Southeast Asian flavors you know to the gluten-free crowd and I think that's really interesting so if you're thinking about coming to TLK my top two favorite would definitely be the lemongrass grilled wings I thought the marinade was deep into the meat and the Chinese broccoli the gailan because this is just got that really strong black bean flavor and I loved how authentic this dish tasted you know especially here at a spot where maybe you have the range of a little bit more authentic to more fusion style our next spot that you won't find anywhere but New York City is land to sea now this almost seems like something that you would find more in like Guntong Hong Kong which is like the hipster arts district I mean listen the front is almost like a hipster coffee shop slash like Hong Kong Cantonese bun shop in the back it's just completely psychedelic you guys just got to see for yourself so they have some Asian fusion coffees here guys this is a five spice mocha you know it trust me it looked better when I first got it like chai nutmeg but obviously it has the five spice from the shioyuk flavor we've got kaya toast this honestly tastes like the mix between Hong Kong butter toast and then the kaya toast and of course last but not least here at land and sea we're looking at a smash bolo bao which is a pineapple bun with chili crisp cheese and ham and butter is really interesting I've never seen a convergence of HK and like hipster Brooklyn other than like Guntong Hong Kong so kudos to you guys all right you guys our next Asian concept that you can only find in New York City is called Mimi Chang's dumpling now this is a fusion dumpling chain now I know a lot of cities in America in 2021 they might have one chain in the city that serves like non-traditional dumplings but this is an entire chain with like seven locations run by two Taiwanese sisters let's check it out aglenadi is a dish I'm not too familiar with within the Italian lexicon you know it could have initially been based off one tons I know uh the theory of Marco Polo getting you know pasta from China is uh a 50-50 it's debated let's try it out aglenadi one ton agneladi is actually red braised beef in wine and you really taste that in the meat it does taste like it's been braised in red wine honestly guys I don't think it takes that much effort to make Chinese Italian fusion work I'm surprised more people haven't done it straight up this is good I'd say this is probably 60 percent Italian 40 percent Chinese the most interesting thing about this one ton agneladi is that agneladi is actually made a lot like a dumpling with one piece of dough versus ravioli which is two pieces of dough laying on top of each other and then cut out wow man I think this is one of their most unique dishes here if I'm gonna come to Mimi Chang's and pay this much for dumplings I'm gonna get the agneladi because that's just a whole different experience the skin is silky you got a little bit of parmesan shredded on top of it the red wine beef is busting through with lots of flavor look at that soup right there I think it's really unique to have an accessible franchise do Italian Chinese fusion if it was gonna happen anywhere I think it'd be New York City the next Asian concept that you can only find in New York is this uh oh shizushi spot a lot of us in America we're only familiar with like one or two types of sushi there's actually a ton one of them is pressed inside of a box I don't know it's difficult to describe guys let's go in there check it out oh shizushi was originally developed in japan as a tango style it did not require sushi stuff here they elevated a little bit more because they press it down and then they add the topping on top but they don't compress that so here we have the eel with the avocado you've got a tuna tartar we've got a uni with caviar on a scallop of course you've got the ikura on a salmon with the also pressed sushi very cool first one first of course I'm gonna go with the uni scallop you guys the rice has been compacted to the point where it's almost like a sticky rice here at the bottom ultra strong block I couldn't cut it with my chopsticks even if I tried to let's go ahead and try this uh fatty tuna very hearty here I got the eel with avocado on top I just love how it stacks up and it's really holding together you know I'm saying the construction and architecture of this sushi is impeccable if you imagine kind of like a tuna salad with the eel flavoring because the eel was minced up into small pieces and kind of made into like a paste on top it was pretty good looking at how this is constructed you have the dense block of rice on the bottom you have your thin slice of salmon right here and then you got your ikura on top with the seaweed shreddings I don't really like popping boba pearls but when it comes to ikura they're almost like popping fish pearls that come from nature and that to me is delicious so do I think that oh shizushi will make it in new york city I certainly think it has a chance is the sushi as good as if a master chef made it probably not but that's the whole key you don't need to rely on one this is pretty easy to make and it's about eight out of ten I mean we're talking about bringing cool sushi out of that ultra serious omakase type environment and I do think it blends with where new york is headed people want more accessible high-end things but brought down to their level and their price point our next concept I believe is uh something that got popularized in new york city in the past 10 years but it is still pretty unique here it's the prevalence of western chinese noodles shian food I don't really know much about shian food I used to call it zai on back in the day but thank god I met you guys I mean you guys we are looking at very authentic foods from the shian region of china I mean you've got steam lamb dumplings you've got cumin potatoes you've got cumin hand torn wide noodles you've got a pork burger with also cumin I'm sure because that is like you know just what they do over there immediately what you look at that man right now I'm looking at those noodles I never had wide noodles like that before but it just smells so good I got the lamb noodles right here I'm trying to get better with the chopsticks there we go look at this wow is that is that apart right there yeah right that's one noodle right there look at that wow okay so I definitely think that hipsters love this because they also have the shian famous foods in willensburg and also in china town a lot of hipsters are trying it out lately you know what this kind of reminds me of is um like samolian pasta oh absolutely that's the first thing when I thought of when I seen this with samolian pasta but you got the lamb love this there's so many flavors in that and it's very spicy very very good I like that I like that you've ever had samolian pasta it tastes very similar and they are both fire legit fire like there's gonna be fire burning out of my mouth right now it's so spicy jumping for David I got the pork stew roja more and this is essentially the closest thing you're going to get to a pork chinese hamburger right it kind of looks like it that was like such a unique taste I never had a lamb dumping before definitely won't be my last time getting that that it's good all flavors all around and I love that hot sauce I always like the roja more but I always thought that it could use a little bit more flavor so what I did is I packed it with some of these uh potatoes here this two dots the spicy one and then I'm going to sprinkle on just a little bit of chili oil mmm man I just packed this roja more with like a bunch of different dishes and I know the recipes are really old who know they could be like a this is like a 3000 year old dish right here tells a lot of stories but Marco you actually have a good story here I did come here before but I didn't know it because I argued with my ex-girlfriend right over there for about 15 minutes about what who knows but I'm glad I'm back here again because listen the food's really good were you guys eating food or no we had a soup yo do you think the spices of the soup had anything to do with the spice and of the argument I'm gonna say a hundred percent because I I do remember my blood boiling even more because of this hot sauce right here so it definitely definitely did the trick you guys as Japanese food just gets deeper and deeper in New York City you see regional cuisines arise that you can't even find easy in America North America at all and we're looking at Hokkaido style Mongolian grill listen everybody knows Hokkaido for the seafood and they here at Dr. Clark's they definitely serve their fair share of Hokkaido seafood but they also have this Mongolian inspired Hokkaido grill this place is so Hokkaido we are sitting at a Kotatsu table that's heated guys I can turn up the heater and it's heated underneath me right now Hokkaido is really cold famous for milk but also this dish right here most traditionally underserved with tons of lamb Genghis Khan Hokkaido grill this is a brand new concept to North America that is so good the garlic the ginger the soy sauce base and a little bit of kick from like I think human spices definitely does remind me of a true Mongolian girl that I had in China this is a fascinating version because like we said guys during the UN dynasty the Mongolians came down took over China influenced Beijing and then from Beijing went to Japan it is a crazy trifecta marinade is perfect the cooking time is perfect the lamb is high quality there's actually a lot of lamb in Hokkaido too that's why they serve lamb here because usually not a lot of Japanese restaurants you wouldn't get that much lamb here at Dr. Clark's you do amongst other dishes here they have uni fries which uni is one of the biggest exports of Hokkaido because I never had uni sauce on fries before whoa and a lot of fusion spots you see people try to do uni fries or okonomiyaki fries I have to say here at Dr. Clark's these are probably some of the best ones I've ever had wow all right here we have their house smoked salmon jerky this is a snack over in Hokkaido salmon jerky that is juicy it's sweet and it's smoky yo Andrew we have never been to Hokkaido Japan we have been in Tokyo you've been in Yokohama I think it's cool to find regional cuisines that I've never had before for the first time in America David you know when it comes to the cuisines I think Hokkaido is kind of considered like the Sichuan where Sichuan is a is a food haven just like Hokkaido is regional Japanese food coming to America 2021 baby listen guys you guys know the boba game is going crazy right now in 2022 which is I believe from Shenzhen China and uh they have doufu fa or doufu hua which is a tofu pudding in there oh that's really good oh my goodness Andrew you know growing up I was a big fan of the doufu fa on the pink container this is like this mixed with a taro drink this is the hot one this is the hongdao hongdo red bean it's good too dude I think that next time I come back I'm definitely getting the tofu pudding joint you guys I have not been to a beer papa's in a few years this is in the Claire Ube joint um pretty cool man it looks like they made them bigger I don't know this is all types of crazy right here got some Chinatown hooligans behind me what up see I'm gonna take this side dip it into this side this is the honey butter one it's a little bit based off the honey butter chip from Korea subtle and sophisticated I have the honors of trying the strawberry short cake one I would definitely recommend getting this one right here I'm really glad beer papa's is coming out with all different flavors like Oreo's strawberry shortcake everything like that because they were due for some new flavors I'm not gonna lie I've been eating this thing for like 10 years now so I'm glad they updated behold the Oreo one with matcha filling inside oh what just happened