 I recommend any of the ramen, so it's the handful noodles. Any of these are really, really good. The first love, okay, a small with the pop yogurt? Yeah. Okay, anything else? I know what they're trying to do, man. They are cute here. Episode two of our Chinatown Hidden Gems Cheap Eats food crawl. Andrew, it's so important right now that people come out, one, just for delicious food. They do, you know, to support Chinatown, so it can exist even like 10 years from now. Yeah, and I mean, I think the first video was very helpful. We got a lot of great feedback of people who were going to the spots afterwards. And it feels good because these are mom and pop spots. These are people whose life it is to run these shops. So, we're just trying to let you guys know which items to get and how much it costs because all of these things, most of them are under $10. And it is noteworthy that everything that we are going to be trying on this food today, 12 different spots, is going to be in the $1 sign category on Yelp. That means $11 and under. That's a cheap eat, especially in 2020. Okay, so David, our first spot that we're hitting up today is Ya Ya Tea House. This was highly recommended from our first video. And yes, it is a staple in Chinatown, especially for the snack crowd. You know, the younger crowd, Ya Ya Tea House. Let's check it out. As far as two drinks, what do you recommend that just kind of has that crazy look to it? The first love. Wow. You like K-Dramas, J-Dramas. Can we get the sugar down? C-Dramas. Whatever. We still have the look. V-Dramas. Starting at Ya Ya Tea House, the flagship on Grand and Mod, Andrew. We have the onigiris. Yo, guys, these are onigiri flavors I've never had. This is a vegan gongbao. I think it's based off the kung pao chicken. But it's going to be completely vegan made out of gluten. I have the opposite of a vegan onigiri. I have a spam onigiri. Onigiri rice balls. I'm telling you, sometimes vegan food has more flavor than the non-vegan version. Yup. Fun. Fun. Fun. We got the $5 drinks from Ya Ya Tea House. I have a first love with popping yogurt balls inside. I've got a non-pungyo drink, Andrew. And this has leechy popping pearls in it. Yo, the popping yogurt balls is something else, man. Guys, I have the gyoza. I'm not going to lie. I haven't always loved gyoza because they're always so crispy. The way people cook them. I would take guo tie or zhen jiao or jian jiao over gyoza. But who knows? Let's try it. Gyoza are not better than jian jiao. Gyoza tastes sort of kitty. Gyozas are easier to eat because they're smaller. Skin is thinner and crispy. But I can't say it's better. Coming in at the $4 mark, Andrew. I've got the Japanese style shiomai. But in Japan, they call it shumai. Japanese shumai. You know what? It doesn't really feel like a traditional dim sum shiomai. But it's easy to eat. Coming in at the $7.25 price point. Here you have the pan fried udon with beef. Looking pretty good. And then you have the Tokyo Bowl. Smells more like katsu chicken than it does teriyaki chicken. Tokyo Bowl. It's not teriyaki. Don't call it teriyaki. It's not teriyaki. It doesn't taste weird or anything though. It's not bad. Guys, look at the elements. You have beef. You have the mushrooms. You have the pan fried udon. You know what could be missing is some egg. But it has cabbage too. So I'm excited. Stir fried udon $7.25. Yo, this was good. I will come back and get this. I like that a lot. Man, I think if you come here and you get one of between these bowls, I recommend this one personally. It's really well done, man. Yaya killed it. Yaya D House. A very cheap way to dive into Otakunis in Chinatown. Andrew, next up on our Chinatown Hidden Gems cheap eats episode two crawl, we have the Battle of the Bun Mi. Yeah. I mean, there's a number of spots in the Chinatown area where you can get a Bun Mi, but there's only a couple spots that specialize in it. As in, that's the only thing they serve. As in, it's in the name. All right, Dave, but one thing about the Bun Mi is in New York before we get into it. They are more expensive than the ones you get on the West Coast, ranging about $6 to $8 each. Yeah. But they're pretty good. And they got a lot of different flavors of Bun Mi. Obviously, we have the curry one. We got a shrimp one. So these are maybe not the most traditional. Each one was $7 to $8. Yeah, but honestly, you just need to eat one for a meal. I think that's it. Sardine Bun Mi, $7. I did get the egg and the pate add on, though. Hey, so at this point, I'm not saying this is the most authentic Bun Mi, but this is sounding like a really tasty one. I've never had a Sardine Bun Mi before, so. So far, the Sardine Bun Mi kind of tastes like a more Asian version of a tuna sandwich. It's a little bit more funkier, a little bit saltier, but overall, not bad. Guys, this Bun Mi was only $7, so it's actually one of the cheaper Bun Mi's on the list. It's probably because it's canned Sardines, but if you guys happen to like canned fish for any reason, I would say try it out. Shrimp and onion Bun Mi. Wow. I'm excited about this one. This one was $8.50. This is a lemongrass shrimp and onion Bun Mi, $8.50. This one's good. I mean, I would say the shrimp is mad flavorful. It's a little bit got of that pepper kick. It's sauteed with onions. Probably cooked in a wok. This might not be a hidden gem, but this is definitely a cheap-eat classic coming in at about $7 each. I mean, for something tasty like this and easy to eat, you can just walk and go. You know, I love New York because you can get slices of pizza. You can get a Bun Mi. Just keep on walking. Go on with your day. Okay, coming up next, guys. We have something that, again, may or may not be super traditional, but we have a curry chicken Bun Mi. I wouldn't say that it fully tastes like a Bun Mi. It almost tastes more like it just kind of tastes like curry chicken in a baguette, but I like it. The chicken is super stewed to the point where it just breaks down so easily. I could have done with it, maybe a little bit less stewed, but overall, it really captured Bun Kariga really well in the sandwich form. One classic grilled chicken. Their chicken is almost like a chicken teriyaki from Sarcou. So I think if you're coming to Bun Mi Saigon and you're looking for a lot of flavor and you can spend about eight bucks, I would recommend getting something like the curry chicken or the beef and lemongrass or the shrimp and lemongrass. I think it's totally worth it because you're not gonna get that Bun Mi at other spots. My favorite was actually the shrimp lemongrass. I'm gonna come back and get that. I'm gonna say my favorite of the four that we had was probably the chicken curry, the Bun Kariga Bun Mi. So that was our first Bun Mi spot, Bun Mi Saigon on Grand Street, but there's another spot that's just one block up from Bun Mi Saigon. It's actually Saigon Vietnamese sandwich deli right here on Broom Street. I just talked to him. He said he only got two sandwiches left, so we better make him good. Let's check it out. I got a chicken one. I got the grilled chicken right here. David, why did he say that he almost ran out of Bun Mi's? It was out of bread. Oh, so he ran out of bread. So unlike Bun Mi Saigon, this spot is a smaller shop, okay? So they might sell out. But this is the combo special. This is the number one. That's the most traditional one that you get in Vietnam. That's the one, Andrew. They're breaking down on the photo right there. All right, let's try the chicken one first. Andrew, you were saying on Yelp, this is debated. I feel like Bun Mi Saigon, it being much deeper in Chinatown, it kind of has that status. But this might be a sleeper pick. This spot might have the flavor, so let's check it out. This chicken is juicy. It's really spicy. Look at that. I know why they sold out of bread, because the bread is good. Yeah. It's really crispy on the outside, but it's not too thick. As you can see how I'm able to crush that baguette down, where it's not too thick. This outer is really crispy. And I'm not gonna lie, it is kind of, you know, massaging the top of my mouth a little bit. But once you break through that first outer layer, it's actually really fluffy on the inside. Oh, this is the chicken Bun Mi I want. Wow. Okay, so Bun Mi Saigon might not be a hidden gem because it's systemized the Bun Mi game. But this spot is, the fact that he's sold out of bread is absolutely making it a mom-and-pop hidden gem. So you gotta definitely check out this spot. Oh, this combo one, so it has the pork roll, it has the Vietnamese salami, and then it has the chopped up grilled nem nu. It's only missing the paté, but for me personally, I could do it without the paté. I'm not a paté guy. But he said it's not like he ran out of paté. It just doesn't come with paté. The number one. Andrew, you know that I am personally not a fan of the House Special Vietnamese Sandwiches. No disrespect to anybody. It's just not my favorite. I really like this one. The curve in that back, look at the stretchiness of that bread. Oh my goodness. I like it. They keep it real simple here. It's Saigon Vietnamese Sandwich. That's what they're serving. And in Cantonese or Chinese, they call it yu la ming bao, yuen na mian bao. Check it out. I think this might be the best Bun Mi in Chinatown. Which sandwich is your favorite? Number one. Nice. Andrew, we are on the corner of Elridge and canal right now. We are on a street that is considered Little Fuzo. Man, this street has a lot of really good cheap eats, and we probably can't get to all of them today, but we are outside of probably one of the more famous ones, Super Taste. Andrew, they've got guabaos. Guabaos actually came from Fuzo. Really? Really. So the Taiwanese guabao that everybody loves, sorted in Fuzo. A lot of Taiwanese culture, especially more from the south, actually is very much heavily related with Fuzo. Let's check it out. Hey, what's going on? We are in line here at Super Taste in Chinatown, and we are with... Angela. Angela, you are Fujinese-American, right? Yeah. And you came here from Ohio? Yep. How did you hear about Super Taste? Was it on the... It was actually recommended by my cousins, who live down here, so... Can you tell us about being Fujinese, because a lot of people were kind of, I guess, unfamiliar with it, because I guess maybe it's one of the newer provinces of China to immigrate to the U.S. Well, I mean, I come visit New York all the time in Chinatown, and I'm always surrounded by Fujinese people here, so I never feel like it's not well-known. I always feel like it was really well-known. It just feels like, I don't know, like, I feel like a lot of people have this, like, sigmatism towards Fujinese people, where we're, like, really loud and really rude. Gangster. Yeah, kinda. Is it true? Now, how much is it true? I want to say about 50-50. I want to say, honestly, just... Andrew, we are sitting in front of a feast, a Fujinese feast from Super Taste right now, $6.50 for three guabaos. That is tremendously cheap. And Andrew, these are hefty guabaos. So here we have a nice slab of pork belly. It's stewed and braised, super juicy. You have to do your cilantro, a little bit of green onions, lots of crushed peanuts. Guabao. The bun is fluffy. $2. The pork belly is soft, melts in your mouth. $2 each. Guys, another item that you will not be able to get at a Cantonese spot is this potsticker, AKA guote, and you can see how it's open on the bottom. That's different. Guote. Guote. So it's $3.50 for five guatillas, AKA pan-fried potstickers. For the price, right now, Super Taste so far gets a five out of five. Yeah. Here's where they lose some points. They did say on the menu, this is a shoyu tamago, which would make you think it's a soy sauce, you know, fluffy yellow egg, but it's actually just a soy sauce egg, so... But, but, but Andrew, can they regain that point with this roja more that's $3.50? Okay, maybe. Never mind. I think they even it out with the soft yolk. Roja more. Oh my gosh. I'm sure John is looking at this right now. This looks great, man. So, Andrew, roja mores are actually from Xi'an originally. Right. But, you know, anybody in China is able to cook any other provinces food, but you know, surprisingly, Andrew, not a lot of people do it. Yep. Roja more stewed pork burger. A little bit on the salty side, but other than that, it's pretty good. Spicy Fujinese Neuroman Sholamen, which means hand-pulled noodles. Okay. This is something that I think you've been able to get at Super Taste for many years. Yeah, right. Even five years ago when we first went there, they had it. However, this Malatang right here is a little bit different. Now, as we all know, Sichuan food blew up in the past several years, so they added this to their menu. This is Malatang as in, you know, you can see it has the strips of pork belly in with a lot of vegetables. You have the Napa cabbage. You have some onions. You just have a whole pot of just red, bubbling goodness right here. Here's spicy beef noodle soup, Fujinese style. That's actually pretty good. Overall, I would say, you know, they give you a little bit of spinach in there. The beef is relatively tender. You add in the egg. Obviously, that costs extra pork Malatang. That's actually really good. I really, really like it. I gotta say Super Taste is one of the strongest spots we have eaten at out of this entire video. David, favorite thing that you had here? I'm gonna go with the Malatang. Why? I'm going with the Malatang at Super Taste. Monglejad. Monglejad. Quite good, no? All got. All right. Our next spot on our cheap eats, Chinatown Crawl, is on East Broadway called Hawk Box. Andrew, you have been talking about this spot over the past, you know, month. I've heard you mention it seven times. The reason why is because it serves Hakka food. Basically, Hakka people are a group in China. They didn't necessarily have their own city. They're also known as Keja Run. And then they've been moved around China a lot. Let's go. Hey, this is Warren. Warren, you're Hakka? Hakka. Nice. The food was invented by Hakka people. It was created by New Yorkers, the immigrants that first came. So this is like New York Hakka food. Sure. Andrew, coming in at that $2.50 mark, we've got the Hakk Rolls, the Hakka Ha Mai Cheng. So this is a little bit different. If you notice Hakka food Andrew uses a little bit more preserved vegetables. You can tell it's a little different than the Hong Kong style Cheng Fun because they're not using like that fresh rice roll. He's using the sheet, but it makes it a lot more firmer and it's able to hold together better. Hakk Rolls. These Hakka flavors come in strong and they come in bold. Man, this was really good. Bro. What is the absolute best $2.50 Cheng Fun I've ever had? No cap. Coming in next at $5, we have the Hakka Tofu. Hakka Tofu. So the pork meatball got a little bit of funk to it, but it's pretty nice. It's easy to eat. And the tofu is not too soft. If you look at this tofu, it's a little bit more firm than the Soakin Tofu that you'll get in like a lot of other dishes. So I like the firmness of it. No. I've never had this dish. The last step, we got the Hakk dumplings. Three pieces for $4, but these are some big dumplings. Look. I like them. It's got the sweet sauce on the outside. Definitely come check out Hakk Box. I don't care if you're Hakka, if you're not Hakka, you guys need to know. All right, John. As a northern Chinese person, did you even know that there was other dialects down there other than Cantonese? Man, I guess you could call it ignorant, but honestly, I'm happy to be learning about Hakka because I did not know about this previously. There should be more part of it. This is solid. Put your helmet on for this one. I didn't get strapped up with this one. We're at our next spot. One of the most traditional spots that was established in 1933, Fong Han, that is sort of going through a rebirth. Yeah, I mean, recently they have redone and gotten a facelift. So obviously their spot looks new, very hip, but they are still serving some very, very traditional Chinese snacks here. Dau Fu Fa, which is a Cantonese dessert. It's like, it's just silken tofu. Fong Han, let's head in. All right, guys, I'm here with the owner, Paul, from Fong Han. Yo, Paul, could you explain real quick like the history behind this spot? Well, I mean, my grandfather kind of started a business in 1933 with partners. Fong Han in our dialect, which is Toisan, it means grand peace. Previously, you know, we only sold the tofu pudding plain with syrup on top. Then me and my brother went to Taiwan to check out equipment. The locals were like, try the tofu pudding with toppings. And I was like, what? No, no, no, no, no. But it was like, hey, you know, you got to try it. So we tried it. Guys, I have a savory one. It has fried shallots. It has some dried shrimp that are still intact. Look at that. And it has radish and it has scallions. Oh my gosh. We got a small one for $5.50. Yo, I'm actually super excited to try it. I don't think I have this. I'm trying to get everything in there. He said mix it up. So mostly for the tofu pod, you know, you're not supposed to mix it up. But he's like, this one just makes it. Savory tofu. The silken tofu is really soft. It breaks down easily. But then you get a little bit of crunch and crispiness from the fried shallots. Bro, I like this a lot. I would say the savory one, I got to give it a 4.5 out of 5. I really enjoyed it. All right, so he said there's no difference between the Cantonese and the Taiwanese style, Andrew. But I actually have a feeling that there is. So that one, that sweet one is not too sweet. Because that has the traditional ginger and rock sugar kind of syrup on top. Bro, we got cakes, cakes and cakes and look at these cakes. I got the ginger and matcha. Andrew, you have the white and the brown sugar. I have the white and brown sugar. These are the most traditional flavors here. We got to go with the white first. That's the most traditional. Start with the white one. Rice cake box. Bro, remember always getting this at dim sum. Wow. This is really well made. Actually, this is good. It's kind of like mochi, except it's like a spongy mochi cake. That's the best way I would describe it. Here we go. This is the brown one. Very traditional snack right here. Matcha cake. I actually still put the white one. Yeah, I can see that. No, you know what? I still put the white one at number one. The white cake being the most traditional and having that wine flavor. I feel you on that one. You've convinced me. So each box was $6 for two flavors, but you got six pieces of cake. And trust me, these are very, very dense and filling. All right, real quick. We just got to try the grass jelly on its own. David, grass jelly is something that's really grown on me over the years. I always get it in my boba now. I prefer it over pearls personally. That's a whole knoll of grass. That's how grassy it is. This is of the most grassy of the grass jellies I've ever had. Yeah, this is by far the grassiest grass jelly. Very. The last two spots, hot box and fondant. I have seen people that were 80, 90 years old going and get food. And that's really meaningful to me to be at the same spot as an 80 or a nine-year-old. The decor is new and it's actually good than to me. Any food that can transcend generations is important to try. And it's important to keep that going. To another hundred years. We kind of found block watch. Can we take a picture with you guys? Yeah, hell yeah. Would you mind doing it? Yeah, I could do it. Andrew, this is probably the most requested spot that was not in episode one of Chinatown Hidden Gems Cheap Eats. What is it? Whoa. Literally, it was the number one requested spot. Maywa Fast Food, man. This spot is a legendary spot. It's been in the community for over 30 years. Since 1980, it was started by a Taiwanese family. Obviously, the owners have switched over the years. Now, it's owned by a Hong Kong guy. But let me tell you this. Yo, that fried chicken leg is just tasty. Yeah. So, Andrew, you're looking at a fried chicken leg. A what? Roast chicken leg? Actually, this is the same thing. This is a highlight right here. This is $6.50 each. And you can feel by the weight. There's a ton of rice. Obviously, there's a lot of meat. You get the extra egg for $0.50 more. But you have some preserved veggies right underneath. And then you have this gravy, this pork gravy right here. Oh my gosh. There we go. Fried chicken leg. Andrew, this pork chop is actually covered in some sort of star anise gravy. Very Taiwanese. All right. Andrew, for under $7, Maywa fast food is up there. All right. It's up there. I can't, you know, definitively say one, two, three, it's up there. Let me make a case. Let me make a case for it. You're in the middle of Chinatown. Okay. You're in on Hester Street. Little Italy's right there. For this price, this is a hell of a deal, man. Yeah. Whoa. Separated like whole tribe. And the legs right there. It's dripping. It's so fresh. Look at this. This is love. This is a man. Carnivores. Boy Meets Meat. It's about to be. Let's get it. If you guys know about the Chinatown cheap eats world, Andrew, there is a whole nuance to when the ownership switched and switched up the recipe, Andrew. And you can actually hear the talk on the street and we've met some people who have acronyms for spots. You know what I mean? Just a lot of stuff. I'm like, oh man, yo, this cheap Chinatown world goes deep. Okay. So is Maywa as good as when it first opened? And I think even these videos that we're doing here, it kind of is like, it's kind of keeping people up to date. If they don't want to cruise through Yelp or maybe they, you're not sure if the information online is updated, you know, hopefully we're giving you guys some somewhat honest opinions here. And to be honest, guys, we're not doing this just, you know, like as a guide for other people. It's a guide for myself as well. To be honest, I needed a little bit additional motivation to come out and do the reviews. But man, great NY Noodle Town. This is a legendary spot. Marco, you're from the LES. Have you been here? Yes, I have. I've been here since, I don't even remember honestly. It's been years. I've been coming here late night at the bar, coming with my boys. This spot is beloved by local Chinatown natives but also by just outside random Western people. Oh, and even David Chang, the famous chef, he has a bunch of dishes here that he loves too. Can we get one ton with beef? Beef too? Beef one ton means. You want beef or beef too? This is the greatest place to get Chinese food, especially their side sauces that they have. Yo, so she ordered just a whole pack of the guangchong, the ginger scallion sauce right here. This is what a lot of people call it. They call it like the Chinese chimichurri. I think it's something pretty different. So here Marco is explaining great NY Noodle Town to another nonnation. Great job, Marco. Look at you. You're schooling people on grand one Noodle Town. Look at you. You asked for the ginger scallion sauce. Marco will make sure you get it. We are in front of the world-famous Chinatown-famous Me Lai Wa Bakery. This spot is famous for their chashu bao. It's super fresh. Packed to the brim. It is tasty. I got to say, definitely on the affordable end, it is probably the best chashu bao I've ever had. That's like sub under $3. Aren't you guys, so I got notified that some of the other items were going to take too long to cook. So I just grabbed everything that they got on hand. But those are the items that the majority of people order. So that's baked chashu bao, steamed chashu bao, chicken gai me bao, all types of bao, steamed bao, gu bao, bao-ting bao. Okay. Oh, this is the steamed chashu bao. Wow. And you got the special combinations. It's got egg in it. It's got Chinese lop churn. Chicken lop churn. This has everything in it. It has chashu. It has chicken. It has lop churn. It has an egg. It has some pork. Yo, Albert, can you eat pork? Yeah, I can, but... Right now in a moment. Okay, I'm just saying. What up, man? Chillin', chillin'. You do Indo TV. Yeah, yeah, yeah. So I'll get a second, man. If you want to try one of these buns with us in this vid, man, get in here. I've been eating here like 20 plus years, man. Yeah, man. Oh, but jump in, jump in, jump in. You know what? I'll jump in, I'll jump in. Grab some... This one, no meat in this one. No meat in this one. All right. We got Oliver here. You give him a quick one-sentence rundown of you. What up, homies? My name's Oliver. Born and raised in Queens, New York. Television host to all of Southeast Asia. Big fan of the Bung Bros. Are you doing it? Are you hosting more in English or in Bahasa? I'm actually doing a little bit of both. All right. This combo bun is crazy. This is low-key super good right here. Their pork pieces are almost a little bit more like pork belly with the fattiness. Whereas a lot of spots, it's like maybe more leaner. You got a coconut bun, Oliver? Yeah, there's a coconut bun. It's really, really sweet. It's pretty tender. I'm guessing it's fresh right out of the oven. Yeah. And I don't know how well it's going to travel, but right now, literally fresh off the oven, fantastic. On the special bow, it was really jam-packed with stuff. I would recommend you try it, but I can't say I like it more than the original Chashu bow here. All these buns were under $3. After a long day of hosting 17 shows, you come here, grab a bow. Thanks for popping in, bro. Appreciate it, bro. Thank you very much. Peace out. Okay, we have made it to our next spot called Dim Sum Go Go on East Broadway. I've never been here before. I've seen it before. I've walked by it, but this actually was a fascinating concept the more I delved into it. Yeah, so what they're trying to do is basically serve really high quality, slightly French-influenced dim sum, but to you in a very casual and quick way. They have a dim sum platter right here. This was $15.95. Now, I know that's not necessarily under $10, but for the quality and the variety that you get, I got to say that's a cheapy. They got all types of different stuff, man. They're using all natural ingredients on the wrappers. Dim sum go go. I do feel that French influence. It feels a little bit more like something almost you would have at like Mod 32. So each of these dim sum plates is about $4.50. I know that's not like necessarily super cheap for dim sum, but honestly to have this quality, that is a deal. Shrimp wrap mango. This is something that you'd really find in Hong Kong only. Mmm. It's like a spinach crystal wrap dumpling right here. Ear mushrooms. It has the wood ears. Some regular mushrooms. I want to say some like clear vermicelli. I'm not really sure. We got to try the chicken feet. Now, the chicken feet look pretty traditional. And it was made to order. It was steamed right when we set it. So, wow. Much more garlicky than other chicken feet. Mongo John. He got a Mongo dad. He got a Mongo mom. Woo. Man, a lot of people commenting actually think I'm a Mongolian for real now. This color, this colorway right here. This is the new colorway. Two at the same time. Do you want the charms? Oh my goodness. Yeah, yeah, yeah. Ready, ready. Dim sum go-go. Wow. Ordered one of everything and this is the spot. All right. How familiar. Awesome. Have you guys had dim sum before? Yes. I think I did. Like in YouTube. People are really friendly. I just love it. Love it. Love it by. We're Mexicans. Okay. Yeah. We love dim sum food and dim sum is primarily steamed. Yeah. While sometimes maybe the food might be fried first or whatever, or braised. But it's actually coming all in steam baskets. Mind you, this is something simple for me, but how we serve our tortillas and bring them to the table. Yeah. It's usually like, we want them hot. We want them kept like this. A little bit steamed as well. That to me is more of a homey meal. Yeah. So this is comforting. Yeah, steamed tamales are kind of like, there's actually a dish, the rice wrap. I don't know if you guys had it. This one. Oh. No. This rice wrap here, we call it, oh my guy in Cantonese. This is actually literally like the Chinese tamale. It's a rice wrap. It's steamed in a lotus leaf and it has like meat inside. It's the closest thing to a tamale. No, yeah. I'd love to try that. Yeah. You know, to be honest, this is probably the first time I've ever had dim sum outside. So, man, it's been good so far on to our next spot. What's your guys' background that made you guys want to start the... So, we've been here for almost 20 years, catering to the Buddhist crowd, all the vegetarian, as you can imagine, but the vegetarian community has exploded. It's not just Chinese people, locals anymore. We've got people from all over the city, all over the world really visiting our establishment, because it's relatively unique. So, while we are waiting for our vegetarian dim sum and barbecue meats, all vegetarian, all vegan, just imitation, at Buddha Budai, Buddha Bodai, we're going to go across the street because I heard they got gem beans. Let's see if this is true. We're going to move Jersey just to get stuff to eat here. Okay. What are your favorite spots that you've found, like, for yourself? It's that pecking duck. Oh, okay. Like, right there? Yeah. Nice. Do you feel like the foods in Chinatown, it is, like, priced very cheaply or very affordably, right? Yeah. Like a good value? Yeah. Right. You're saying versus, like, the spots you could get in Jersey. In the hood, man. Way different. Yeah. And we are looking at a gem bean in Chinatown. Man, this gem bean looks good. It's got shrimp. All right. I got, first of all, this is not a traditional Beijing flavor. The Sha Ro. It's a Sha gem bean. So, it's like, you know, it's going in. Or that. I saw somebody else getting it earlier. They were expressing that they didn't have this where they were from. In the hood. I don't got this in the hood, man. David, but, you know, we're going to move through the gem bean and get to the vegetarian kosher Chinese food. And right here, we have a plate of their vegetarian chashu. It looks like meat. It's not. It looks just like meat. It looks like very fatty meat. Vegan chashu. A little chewy, sweet. Yeah, it does taste like chashu. And it's kosher. It's also halal. Andrew, this tastes more like chashu than some of the chashu you get at the American Chinese spots. Andrew, we're looking at a vegetarian Shiomai. Shiomai normally heavy on the pork. I'm going to pick up this vegetarian hakao, aka the shrimp dumpling. Here we have the chili oil, which I'm sure is not made with beef oil. I'm sure it's made with vegetable oil or peanut oil. Whoo, whoo. Let's try it out, man. Yeah, they're chili sauces. They're not playing around. Whoa, that chili sauce is kicking. All right, guys. Here I have the vegetarian chashu bao. It looks just like a chashu bao right there. Honestly, everything's been really good. And I had heard a lot about Buddha, Bodai. But honestly, you know, Andrew, me and you are not vegetarians by any definition of the word. So I didn't realize I would totally come here if I wanted to feel light. It's very interesting. He was telling us that all types of religious leaders, whether they're monks, people from the synagogue, rabbis, or people from the mosque, they can come here and enjoy Chinese food. It's a hidden gem if you eat me. Check out Buddha Bodai. And you know we had to end off at the most popular influential boba chain from Taiwan of the past two years. I would say boba trends come and go every two years. And this brown sugar milk tea from Tiger Sugar really set the mark. I mean, I think it's an inspiration for the very popular brown sugar boba ice cream bars that blew up in the past year as well. David, I have never had Tiger Sugar in my life. You've never had a Tiger Sugar drink? Never had a Tiger Sugar drink from Tiger Sugar here. Andrew, we are looking at the most influential boba of the past two years, the Tiger Sugar Brown Sugar Drink. I've got a number one with the cream. You've got a number two with the Tiger Jelly. I have got to say, Andrew, it's clearly advanced because almost everything on the menu has the same brown sugar tea base. And you cannot really make any modifications. All right. All right, well, let's mix these up. Can you shake it? Sugar boba is on an entirely another level. It tastes like a melted version of the ice cream bar. This is absolutely dessert and a cup, man. Not gonna lie, it's not really something I would pick up and drink on a regular day. You know me? Not really into boba pearls as much and the very thick, creamy milk tea. But I got to say, it is quite delicious. Overall, I've got to say, Andrew, that even running this episode a second time with entirely new spots, I think I started to realize how many sleeper spots there really were. I think, you know, episode number one was awesome. Number two, it allowed us to delve more into off streets and deeper cuts. Like, oh, there's like a whole new world on some of these streets. Yeah, I mean, I think you could, in a way, run a full Cheap Eats video on just one street. One thing that I've definitely taken away, even more so in episode two, Andrew, is that all these owners of these Cheap Eats restaurants, they have a story. All right, you guys, thank you so much for watching episode two of our Hidden Gems Chinatown Cheap Eats video. So in the comments down below, let us know if there's any other Chinatown Cheap Eats spots that we left out, because we did take your suggestions from video one to try to go to them in video two. So, leave them in video two, and then we'll go to them in video three. All right, you guys, thank you so much for watching. You guys, remember, support your local small businesses. Bring cash if you need to. And much love to everybody in the grind and the hustle. Until next time, we're out. Peace.