 In fact, blue bottle, LaFinn is gonna make you finished. I like that. It crawled out of hell. For me, I call it the grilled Galama dumpling. You know, I'm a tiny. Talking about crazy rich Asians reincarnated into retail businesses, guys. Today's banana split is super low-key Asian. Day two, it's safe to say that Asian flavors are taking over. It seems like half of the new restaurants opening up incorporate some Eastern flavors into their dishes, if not, they're entirely Asian. So in this video, we're going to try New York's newest Asian concepts. From Indian chicken sandwiches, to a hipster Vietnamese cafe, to an authentic Hong Kong noodle ball, to even thai dim sum. So please hit that like button for the food and not the accents, but let's go. Rowdy Rooster, it's Indian fried chicken. Now, Indian fried chicken is actually, you know, kind of getting more popular across New York. This is one of the few spots in Manhattan. Here we have their special one, man. This is a chicken sandwich. Look how saucy that is. I believe there's some of that chutney on there, lots of spices. I'm not going to lie, guys. It looks like if you can't even handle regular Indian food, you probably can't handle this chicken sandwich. Guys, there is some influence from Gobi Manchurian food. The kind of Hakka Chinese food that's getting popular in India right now. You guys ready? It's going for it. Rowdy Rooster. These are kicking in. One more bite. Guys, there are so many spices and so many, you know, different chutneys. They had like a nice layer of onions. You definitely got to try this one because it does put its own twist on it. I can't say that it tastes like curry, but it is definitely spicy. I was told that this was just like Mountain Dew, except better. And I would say it is easier to drink than Mountain Dew for sure. Limka. Here we have the spicy cauliflower, very similar to the kind of Gobi Manchurian Hakka Chinese Indian food that you're going to find that's popular right now. I'm not going to lie, David, I know I volunteered to do this spot. I don't want to try this, but you said it. Yo, I thought there were chicken wings at first. More sweet and fragrant than it looks. This looks like it crawled out of hell, but it's actually really easy to eat. I really like the fried cauliflower. At least fried eggplant with scallion yogurt. I've never seen little bits of fried eggplant this small. I've never heard of scallion yogurt, but I love scallions. That's pretty good. When it comes to some of this food, maybe being influenced by like the Chinese Indian food that is trending right now, it makes complete sense because at a lot of Hong Kong cafes, there is always like curry chicken. And I just think it's really cool to see like another side of Indian food. Now people are bringing in this trendy style of food from India that has slightly different spices and definitely a little different like ethnic mixture. I think Indian chicken spots really have a chance because at the end of the day, it's a chicken sandwich and it's spicy and people love Indian food. Did I ever think I'd be drinking a mango lussey with a fried chicken sandwich? Maybe not. Oh, that's good guys. Hey, it's 2022. All rules off the board. It feels like we're in Langwai Fong right now because there's the McDonald's right next to the Kamoon Ting. Dim Sum Palace actually has a very strong Hong Kong concept called Dim Sum Sam. I love Dim Sum Palace. Let's check out what they're bringing to the New York City environment. We just want everyone to have a taste of like family meal, like quick and family style meal. You know, like you can share this with your family. Everything is very delicious and it's actually all the Dim Sum is handmade. The real Hong Kong style. Honestly, it feels like I got transported to Hong Kong. We are at Dim Sum Sam. As you can see, even the presentation very, very similar. You've got the foil, which is this rose pork. You've got a duck leg. Here I've got a roast chicken leg and we've got the Olam over here with the one ton. The Japanese half egg, which is actually very HK to adopt some slight influences from Tokyo. And of course, you've got your guys. This is the most Hong Kong lunch, like shiwiyo food you can get in the entire city of New York. The owner is from Guang Tiao, Hong Kong. They have a lot of crossover culture, obviously. I think it's really cool to see these Hong Kong concepts come over to America. They almost feel like directly poured it over. Hopefully they work, man. I think Cantonese food is one of the most popular like pan Chinese type of foods. I think you know what really stands out to me is that everything is super clean. This reminds me a lot of a Hong Kong spot in Singapore, in the mall, or in Hong Kong itself. Oh, here we have a very, very HK looking Olam one ton mean. Guys, we got it with haul fun. The rice noodles, not one ton noodles. Let me dig this up. Wow, look at that. In this area, actually, this spot does really well for lunch because it appeals to the office crowd. But guys, I can see all types of Asian people and even particularly different types of regional Chinese people eating this for lunch because it's lighter in flavor, kind of like how a lot of people would eat, dig in, or even sweet greens for lunch. I would just say it's really cool that this spot feels so much like Hong Kong because New York is dense like Hong Kong. So literally the cities are built similarly, so that actually makes a lot of sense. And hey, there's always space for some really good Olam haul fun, one ton Olam haul fun. Straight up, Dim Sum Sam is the closest reincarnation of Hong Kong I've ever seen in New York City. Now, this is really interesting, Marco, because these are like Thai Xiomai. You know what Xiomai are. You grew up in Chinatown. Love Xiomai. Love Xiomai. And I love how the dumplings are shaped like the Xiomai style. I call it a brain taco because it's shaped like a brain. It's almost like if you wrap crane from Teenage Mutant Ninja Turtles in a dumpling wrapper. This is how Xiomai looks. They got octopus. They got all types of stuff that are not like your traditional Cantonese flavor. Like we always say, you know, this is like the new generation of food. And why not elevate a dumpling? Let's check it out. Dumplings and dips. Hey, what's up, man? Hi. Hi. So we actually, we want to make it fun, make it different for our own style. My own style. Yes. Some of them do not even fight in Thailand. We want to tweak something new with some new friends like octopus. You never seen octopus dumpling before. All right, you guys, this is an octopus dumpling here at Dumplings and Dips. That's good. In this context, it kind of tastes like a oyster. A little bit like just got like that, like good takoyaki type flavor. Man, it almost is really like the mixture between a Cantonese Xiomai and a takoyaki. It's sort of like a, for me, I call it the grilled galama dumpling. You know, I'm Italian. I got to get my little Italian words in there. That was, I enjoyed that a lot. Thai shrimp dumpling. Whoa. Wow. That shrimp with the gulp, that's gulking in there for sure. That's tremendous. Hey, would you almost say that kind of reminded you of like a shrimp linguine? Linguine. There it is. Extra grease, though. We love the grease. That's tremendous. Oh, I'm all going in for another one. Yeah, I got it. Yo, it's good. It's good. Oh my God. This is what I'm more used to eating in Chinatown. I'm going to go to a lot of Thai spots, but I'll tell you what, this is part of the best one I've ever had. All right, you guys, we are looking at the spicy Thai basil pork Xiomai. They said that this is like Thai dish, you know, like Pad Kuprao, but just put it into a dumpling. Wow. Thai basil. There's a whole different vibe to it. Mm-hmm. We got to try it with one of the Thai sauces. You know what I love about this spot is that it was just like steaming like we're on the Bangkok roadside, just like ready to go, right? Ready to go. We're going to have to wait. Oh. Hey, surprise, surprise. The Thai flavor went the best with the Thai sauce. Absolutely. Green curry chicken. I love the Thai flavors of the Xiomai. This is like blowing my mind. Look at it bite by bite. It's like a whole nother vibe. Definitely. You know what? The jalapeno gives it its own unique flavor in this. I'm actually really impressed with all the sauces they have because they're really good. For me, I want to say my favorite was either the shrimp garlic or the pork basil. Oh, man. So for me, am I going to lie? I love them all. I got to go with the shrimp garlic. That just hit on so many levels that I did not know existed. Check out Dumplings and Dips, St. Mark's. It's in the old spot, dessert spot. It's in the old spot of Serpa. All right, you guys, we are looking at a northern style Vietnamese drip coffee. This one is called the full latte. It's a little bit of a modern hybrid with honey and oat milk. And this is a pandan latte, guys. I'm going to kick this off first, man, because you know, anytime I see the pandan, I see a slight green tint. But it's tough to say, you know, pandan stuff is very subtle until you try it. The pandan. I could taste the pandan. Listen, guys, it's very difficult to describe the pandan flavor. That kind of vanilla, coconut, like maybe slightly floral. As far as pandan lattes go, I personally prefer it over lavender. This one's called their full latte, guys. I don't exactly know what's in it, but I know there is a lot of honey and they give you a spoon. It's not designed to taste like pho. The full latte is just meant to be like a thin honey oat milk. It's a good play on words. Here what you're trying to do is elevate Vietnamese coffee in a way that it hasn't been seen before. High quality fins, triple filter, obviously, all green products. Oh my gosh, very sustainable. That's not how you do it. What makes New York City cool is that people just come here to elevate their culture. I don't mean to make it less traditional, but to show you the almost like royal version of their culture. So, you know, Vietnamese coffee, known to be very strong, just like the people. Wow, that's really easy to drink. It's very strong, very sweet, got a little bit of honey in there. It's not like your average Vietnamese coffee where that kind of condensed milk flavor is like overcoming. Wah, juh, oi, juh, oi, blue bottle they're coming for you. La Fin is coming. In fact, blue bottle, La Fin is going to make you finished. I like that. Yeah. Yeah, yeah. Check out La Fin. It is unlike any other Vietnamese coffee shop. You know, this is the New York version and the New York version is always going to have like the new wave of Vietnamese culture. Vietnamese hipsters coming in the game, bringing something new. It's very interesting. We are at Kokodon Market. Now this place used to be known for having some of the best soba and they still do at some of their other locations, but they converted this one to be more like a Japanese fast-casual bento concept. So here we guys, we got the fruit sandos. This was $8.75. We've got one satsumo one or a mandarin orange one, one strawberry one. I'm going to try the strawberry. Japanese fruit cream sandos. You guys, the bread is a Japanese milk bread from Hokkaido. The strawberry, a little bit frozen. It's like we're on the streets of Tokyo or Osaka. All right. So here I have the satsuma cream sando. In Chinese culture, when it comes to like the street food or how they want to eat kind of fresh fruits and desserts, they might put it in the tanghulu where they spin it in the sugar and it becomes like crystallized and becomes really hard. But you know, Japan, they like things soft and light. So they put in the cream sando. I don't even know how to eat this. First of all, it was crazy juicy. It was like about to spill out, almost like a soup dumpling or I mean just biting into that fruit. And then comes the cream and the bread, man, dude, you guys got to try this. If you're into Japanese culture, try this sandwich. Talking about crazy rich Asians reincarnated into retail businesses, guys. We are in front of Lady Wong. This is an elevated Malaysian Kuei spot. So Kuei's are these like Malay Chinese like Nanya desserts that popped up like a couple hundred years ago. They have that side, which is very traditional and very Malaysian here. But they also have their elevated like French pandan tiramisu puddings. So you guys, this is very New York City because you have the high and you have the low together, but they're both elevated. Let's go check it out. All right. So what we have here are the two sides of Lady Wong. We've got the French inspired pandan matcha cake right here tart. And then of course you've got the traditional Malay Kuei right here. But you know, for me, I'm going to go more with the modern fusion things right off the bat. This is a pandan matcha tart. Wow. What the I'm going to go ahead and give this a five out of five. This pandan matcha tart at Lady Wong is crazy. Listen, guys, it's it's difficult to describe. Just come to New York City. Get this. All right, you guys, we're looking at a pandan panna cotta with a drip right here. Oh, no, the pandan flavor is really, really good. This is why you come to Lady Wong, guys. They had Musang King Swiss rolls. They had bandung, rose syrup Swiss rolls. And this you've got to come get this kuei. It's only three dollars straight up, guys. I have to come clean. I'm not the biggest fan of kuei in my life. This is the best one I've ever had. Really interesting to see the kind of like colonial Southeast Asian, particularly Malaysian Singaporean foods come to America and kind of establish themselves. Wow. Very nice. Wow. Very fragrant. It's tough because this is probably some of the more expensive kuei that you can get in New York City. So it is very high quality, it's very delicious, very jiggly, very fragrant. I can smell the the rose in it. You got to come here and try this. This is a new experience. Next level Malaysian desserts. All right. Our next spot on Asian food that you can only find at NY is a very unassuming ice cream spot. This spot is called Sunday's Acones and it looks like it's straight out of like Pasadena or Middle America or whatever old town blank. But the owner is actually from Hong Kong and they actually have a lot of Asian flavors. So it's going to look like an old school ice cream shop, but it's going to have some new school flavors. What you are witnessing is something that is so canto and so American at the same time. This is a banana split circa 1930, but the flavors underneath are honeydew, tai tea, and hong dao red bean. David, what you're trying to say is this banana split is super low key Asian. Whoa. That the scoops come out creamy like a classic soda fountain from like 1945, but the flavors are Asian. Do you agree? Because usually Asian ice cream kind of has that icy vibe to it. Tai tea. Try me. Yo man. We got this is an Asian banana split at a, you know, classic 1930 spot, but with Asian flavor. So New York City. I do think that the owners being Asian means that the workers are Asian and it also might mean the crowd is a little extra multicultural if I may say so. Next spot is chocolate dip. It's a late night spot in the LES. It's a chain from Belgium, but they're doing very, very fusion things with their menu. They got like a sushi one. They have a fettuccine one. This is the one where they cut it up to look like a noodle. There's actually a Chinese dish that looks exactly like this that cuts up a scallion pancake and stir fries it like it's the noodle. So this really reminds me of it except obviously the dessert version. I'm not going to lie. When I ordered this, I had no idea what to expect, but it actually tastes really good. The crepe actually really works well as a noodle and it reminds me of the texture of like a Chinese lamb pee. I'll pop it up. It's like a gluten noodle. I think it's cool that a chain from Europe could be doing things a lot more traditionally, but they choose to do things very like contemporary and funky. I'm definitely trying the banana sushi when I come back. Almost looks like a chopped up Jian Bing or chopped up Chong You Bing. No, it really looks kind of like noodles. All right. So chocolate dip is actually a chain from Belgium, but they also, you know, they're doing like non-traditional stuff with it. So this is the fettuccine one. It really looks like a Chinese dish where they chop up the scallion pancake and use it as noodles in a dish. There's actually a real dish that looks exactly like this, to be honest. And they also have a sushi one. So, you know, I'm going to try that next time. I got the noodles, strawberry, ice cream, chocolate.