 because I've never had churng fun like that in my life. And usually, the cake? No, that's good. With the chicken, the curry. A couple of your owners here used to work at T-Bar Starry. Oh. Shout out to Danny from T-Bar Starry. Downtown Flushing Queens is like none other. Roosevelt and Main Street is the third busiest intersection in New York City, only behind Harold Square and Times Square. So as fast as Manhattan moves, so does Flushing. We're here to try all the newest spots in the zone and see how chefs and owners are innovating to provide something new to an already competitive food world. Before we get into it, I'm going to need you to hit that like button, and let's go. Yo, Perry, we're on Flushing right now. There are so many street stalls, people setting up tables on the side of the street. Is this normal for this area? No, usually it's not like this. But I don't personally buy anything off of them, but that's kind of cool to see, I guess. You said that it adds a certain energy to the street. Yeah, it does. We go cop some stuff off the street. OK, Perry, first up on our 2021 Flushing Food Crawl. What do we got? We got rice rolls. It's a modern take on it. They got all different flavors from different countries in the world. It's a new take on it, so they're trying to attract probably a younger generation. This is owned by your friends, right? Yeah, my friends. All right, let's check it out. Chef Rich, where are you from? Singapore. Singapore. Perry, you got a favorite flavor here? I love the Singapore one. It reminds me of the chili crab when I'm back in Singapore. One of my favorites. Real quick, right next door is to Rolls Rice. They got this chingdao restaurant. This spot feels really, really authentic, almost like a spot in China. Every time I'm at the Shandong spot, I got to show love. All right, you guys, we have six different flavors here at Rolls Rice. I'm going to go with my favorite, the Singapore one. Here, I have TPE for Taipei. I have a Malaysian curry chicken for the Kuala Lumpur, so Rolls Rice. Oh, that's good. It's good. This, you know, you got the shrimp inside, the sweet, spicy, you know, brings me back to Singapore, man. You mean the chili crab? The chili crab. Yo, I really like the TPE one. It tastes like a different kind of chang fun dish, except just rolled up in an easy to eat format. Next three, Perry, you're the host. Since I'm from Hong Kong, I got to go with the HK one. I got to check it out. I got the BKK. That's Bangkok. Andrew, you've been to Bangkok. I haven't. So maybe you should take this one. Please. This is the Gaussian joint. Round two. You know, I was kind of skeptical of this one because it was sticky rice wrap in steamed rice wrap, but I would say it worked out. Oftentimes, I think the huay phong sriracha does overpowered dishes, but it works perfectly here, guys. It's packing the flavor. The Hong Kong one reminds me of something my grandma would make. So, you know, it brings me back nostalgic. Yo, I got to go with the KL one because I've never had chang fun like that in my life. And usually, the KL? Oh, that's good. With the chicken, the curry. It's a close one between the KL and the Singapore. Of course, the chef is from Singapore. This flavor for the chili crab, it's usually very often expensive to get because that dish is expensive. You have to get it with crab, but you get the flavor and the essence here for $6. Right next to them, they got Qingdao restaurant. We got to try this real quick. They got some really authentic dishes here. I'm going to dig into these dumplings right here. This is a yosu saobing. Pretty basic, you know, a lot of northern breads, just layered. Here, I have this sumat dabing, which is a sesame, big pancake. And look at how thick that is, bro. Wow, look at that. So, I'm going to dip it in this milit kanji, and the milit kanji is very traditional. Is this like the traditional, like, breakfast? Yeah, the real gummer breakfast. How was the northern pot stickers? They're a little flatter than your usual pot stickers, but it's good. So, malatang I usually have in flushing. Yo, this is the one I like. I like the beef malatang, the noodle. I'm going to dip this yosu, yosu bing, in there. That's good. What I want to know, what is this? Oh, this is a eight treasure rice. That's all you. Wow. First time eating. Honestly, it was better than I thought. They got some orange peel in there, you know what I mean? Yeah, it's pretty good. All right, you guys, we are wrapping up here at our first two spots. Man, rolls rice, we just threw the Qingdao joint in there. This is a house-made herbal tea, straight from rolls rice. I think both these spots would be great for breakfast. Flushing, this is a tight traffic. You know, if you want to come grab quick breakfast, quick lunch, you know, there's a perfect spot to come by. All right, we're here with the owners, Vin and Sam. What was your concept in tying in all these different flavors into the trang fun? So we wanted to get people to feel that sort of influence where you come in, you get to taste Asia, you get to taste Bangkok. We're really hoping in the future, we can put a lot of different types of stuff onto the steam rice roll. Think of the rice roll as a canvas. He said the rice roll is a canvas, like an Air Force One. I wanted to modernize it. I wanted to urbanize it and create this kind of excitement around it. Next up, we've got Tiger Sugar. You know the name. You guys heard of Tiger Sugar, but this is the first one in the U.S. It started with this and then it just blew up all over. Tiger Sugar has got to be the boba chain that's kind of responsible for pushing through that brown sugar trend. The brown sugar flavor was like 10X. Long all lie. It's very sweet, very decadent. Yo, I cannot believe they have a $1 brown sugar latte. Do you want to hold a chain and I put a token on the top? Anything a flushing blows up. Bro, I am captivated by that pudding. Bro, I'm making boba. I'm the boba maker. All right, so I got the classic. And there's a new drink with the pudding. Tiger Sugar. What do you think it is about the brown sugar flavor at Tiger Sugar? It's the quality of the sugar, you know, the consistency. Taiwanese people, they care very much about the tea and they care very much about the milk. So when it came to the brown sugar, I had no doubt that they were going to take very good care of it and make sure it's of top quality. So, man, Tiger Sugar, if you guys are into the brown sugar milk, this is still probably the best one. Our next two spots are actually almost right next door to each other and they're open by the younger generation, right? Maxi Noodles is famous for the wontons. This is like the most authentic Hong Kong wonton. Yeah, let's check it out. I'm getting Hong Kong vibes, it's crazy, yeah. And it's kind of a small spot, so the smells of the wontons circulating in here, I feel like I've been transported. Maxi, tell us about your spot. In Flushing, you know, we have a lot of like Cantonese cuisine, but not so much like Hong Kong style noodle shop. We specialize only like, you know, wontons, dumplings, like the few, you know, the six toppings that I have, we mainly just focus on that. You guys are just doing it so well because a lot of the times, I would be honest, wonton mean it does kind of get overlooked sometimes. People just put it on their menu, but they don't think about making it great. But this is what you're doing and I love the mission. What are we looking at on the drink section? So this is honey lemon, lemon tea. This is a coffee and this is a milk tea. Can I get a yin-yang? I got you. Oh! Their milk tea is legit. What's the big difference between a wonton and a dumpling? So the dumpling has vegetable versus the wonton doesn't. What's your favorite dish? My favorite, definitely the wonton. A lot of people's imitation shark fin soup is not that good, but you guys, this is valid. You gotta add some of the red vinegar and the white pepper. That's how we do it. Okay, okay. Hit me. Imitation shark fin, guys. Super clean tasting too. What are you guys going with, man? For me, I got the tajangmian. I'm gonna go for the loami right here. Guys, this is the classic right here. Maxi's noodle. It's super silky. Fish ball, nice and bouncy. These are super plump, very high quality. We need this in the city. It's fire. Even the fish ball. Fish ball is really good. These stew is really good. Tender. Well, mad tender, wonton mean five out of five. Valid, it's valid. I'm saying it. Straight up. I don't know what it is, but they make it so light and fresh here. It's like you definitely could eat this every day. This is one of the best dumplings I've had in New York. Yo, this is a Hunan guy. Food panda working hard. All right, Perry, we just walked one door down from Maxi's and we're here at TZ. What do you love about this spot? Their tea is different from other bubble tea spots that I've been to. We're with Andy, the owner right here, man. What is it about Taiwanese tea that makes it so good? Because the high mountain. This brand is from Taiwan. Oh. And then we compare many different brands. You cannot find any other brand that have the same taste. All right. TZ. That's the brown sugar boba tea. Well, I've real taro jammed in here, man. You can see it. Fresh taro. Fresh taro. Deep roasted oolong milk and an apple for season tea. You got passion fruit, orange house special milk tea. Go in. TZ. What oats in it? It's like I'm just drinking milk and taro. This is so good, actually. It's almost like a dessert in itself. All right, let me tell you this. It does taste different. I just tried the apple tea. They use the whole Fuji apple in this. We're all double-fisting right now. For me, I might have to go with the house special milk tea just with the oatmeal in it. I'm about the oats of the boba. That's pretty damn good. That's good. You guys are killing it. Cool aesthetics. Cool owner. Great tea. Shout out. Can we touch a bit? Yeah, can we touch a bit? Yeah. I don't know you guys are freaking these ghosts. We'll totally get together, man. Let's freaking do it. All right, you guys, it was four and a half, about five years since the last time we did a flushing cream crawl. I remember that this building was kind of like not finished. There was nothing here, and now it looks like ultra-modern. Well, that leads us to our next spot, spot dessert. Actually, the people who started it are from Queens, and they actually more blew up in the city at their East Village location, but then they came back to flushing and opened up a location here a few years ago. They have a variety of different desserts. Very original, right? Very, very aesthetically focused. All right, you guys, we're in front of This is a matcha lava cake. Wow! Guys, you know, over the past few years, I've seen lava cakes blow up, like everybody got one now. Dirt cup is dope because that's something you really eat when you're a kid with kind of like gummy worms and stuff like that. Wow, it's like a cake dirt cup. This looks good. Let's go. Spot dessert. I'm gonna eat some of that with some of this. Wow. The best thing about spot dessert, you know, I come with my friend, everyone picks their own, and then you share it with everyone. All right, the last thing we gotta try here at spot dessert before moving on to our next spot is their new mochi brownie. I've been meaning to try this. It is a brownie with a layer of mochi sandwich in between mochi brownie. Here at spot dessert. It's warm too, they warm up. That added something to the brownie because you're so familiar brownies, you eat them when first, second, third, fourth, fifth grade, but you ain't had no mochi brownie though. They're consistency. You know, I'm not even the biggest dessert guy. I gotta give this spot a five out of five. On to our next spot. All right, our next spot is on Roosevelt and Main Street. It's called Play Date. Perry, this is like an arcade slash Asian eatery. The famous for the chicken sandwiches. It's not just a restaurant, you can play games too. This spot is poppin'. Hey, we are with the co-owners, Terry and Lena. This spot looks so cool, can you describe it to us? This is a night market concept. What is it, like Sheila night market type, hey type theme? Yeah, with a lot of small eats that you can grab and go. And we really wanted to kind of get that daytime hangout spot for all of the youth in Flushing because there's nothing like this. So this spot is really meant and designed for like that next generation of people who will hang out in Flushing. This is our fried chicken wing tip. This is the soy garlic chicken. This is our flaming hot Cheetos chicken sandwich. I've been seeing this on Instagram a lot. That's the hype sandwich, the most hyped guy here. Oh! Oh, you got cheese in there too? It's hot. Yo, that's uh, behind me, right? Yeah, we only use dark meat on all of our chicken sandwiches. That's a good sandwich. You guys are keeping it really like true to the Asian style. I feel like, but I like it. I'm gonna try this nibble on this wingtip. Never waste the wingtip, see? Make a whole dish out of it. Mmm, it's like a really mini chicken wing. You're in Taiwan and the night markets, they have the tempura stuff where you deep fry, bring them back. It looks like all these machines here at Playdate are from Asia, right? Yeah. And we got them all customized to fit our Playdate brand. Soy garlic with Japanese coleslaw. Mmm. Suzy. That is a tasty sandwich. Flaming hot Cheetos, guys. Oh, it's actually hot Cheetos mixed with some of the Chinese spices. I would definitely order this again. Guys, you guys gotta come to Playdate and check these out. Why not me try? It's like five spice mixed with hot Cheetos. I've never had anything that tastes like this before. Playdate is a spot you must check out there doing things differently. It is for the youth, but yo, we're gonna keep it moving. Ramen, it's a new Japanese concept restaurant. They have ramen and the almond rice. They have a nice outdoor build. Let's go check it out. Right next to Cura Ramen is flour and dessert. And I saw something that caught my eye. They have a rainbow milky cake from France, but it's a rainbow version. We gotta check it out. All right, guys. Before we get into our Cura Ramen, we have two desserts from next door, which is flour and dessert. Here we have coconut jelly. We have a rainbow milky crepe right here. Of course, this is all the rage, all the wave. Harry, you're gonna go for the rainbow cake? Go for the rainbow cake, bro. I love doing the random pickup spots sometimes. You just walk them by a spot. That's good with the little crispy coconut shavings on top. Harry, how does it compare to Lady M? Lady M's smoother, but it's up to par. That's solid. All right, ending it off here. Of course, coming from next door, flour and dessert. This is a stewed pear. Ooh, it's super soft. I'm about to just... This is actually part of the imperial tradition, guys. The emperor's embejing in the forbidden palace would eat. Wow, that's really soft. It kinda tastes like a European thing, some similarities. Hold on, let me take a sip real quick. Sippy real quick. All right, the food has arrived here at Kew Ramen. This is one of the hyperspots in Flushing, of course. And they do something really interesting here, Perry, that I haven't actually seen before. They do a couple ramen, where they split it down the middle, like kind of like a yin-yang shape. So you get two flavors and everything? People really do want two ramens in one. Mm, it's like a white miso. Yo, I had the tonkatsu. That was actually really good. The broth is really rich. It's going in, chai this. Hey, pretty solid. Pretty solid, especially for getting two flavors in one. So we got the pork katsu with the almond rice. This is one of the popular dishes that they recently brought out. We got takoyaki. You said this is your favorite thing here, right? This is one of my favorite things here, because you can't find it anywhere else, you know? Gui. Last but not least, we got this okonomiyaki. And as you guys know, there are different styles and regions that do this same dish. This is not the Hiroshima style. Mm. Very eggy. I like this. This is good. The one in Japan, usually is mixed with noodles and they make it in front of you. If Flushing Man, you get the Asia-Asia joints, man, because this is the type of okonomiyaki I've never even had before. Definitely come here and get a couple ramen guys. You get two for one, two flavors in one bowl. Cheers, guys. All right, you guys, they could not let us go here at Kura Ramen without some dessert. You got raindrop cake. And then here you have your macha and red bean. They got flowers in there. You know what I noticed, man? Everything they try to do here at Kura Ramen, it's like you may have had it before if you're really an Asian food, but they're adding one or an additional one or two. They go the extra mile. I'm trying this. It was like a firm jelly macha, but it still melted in my mouth. Never had that texture before. All right, you guys, that does it for our 2021 Flushing Food Crawl. A lot of changes. Love to see some of the old legends still around, but it's just on a whole nother level. So much happened while we were filming this video. Harry, what do you make of it? It's a whole city in its own. As someone who's always been here, it's nice to see it grow. And shout out to everybody in this video. Shout out to all the other owners that are, you know, from Taiwan, from China, from America, from Hong Kong. It was just like, it was just really cool to see. Nice showing you guys around. Can't wait to do the Flushing Part Three. And make sure you guys come check out image in Flushing, man. Crazy. On Northern Boulevard, they got some good deals. Let us know what other areas around New York we should check out and let us know if there was any hidden gems in the Flushing Main Street area that we missed because I know we couldn't hit everything. Check out Perry's links down below. And until next time, we out. Peace. Flushing got the activities. People really active with the activeness. Look, there's just a ton of stuff going on. Yo, every time I see New York doing construction, it really reminds me of China because they're just doing construction right next to people walking. This is like, look, I'm right next to cars.