 Trig, does anybody ever ask you if you have, like, yellow fever? Well, my fiance is Korean, so I get accused of that. Yo, David and Andrew from the Phone Bros here, and thank you for clicking on that special Brooklyn food crawl. But before we get into that video, we got to tell you about a brand new media outlet and YouTube channel called Gold Thread. It is a publication based out of Hong Kong that is covering modern Chinese culture, what they eat and what they think. The stories on Gold Thread definitely relate to a lot of material that we've made before. So, if you are interested in our channel, definitely check out Gold Thread. Here is one of their stories called Shaolin Hip Hop. Alright, if you guys thought that video was cool, definitely check out more at Gold Thread. Subscribe to their channel down below in the description right here. But for now, enjoy this Brooklyn New Wave Asian food crawl. This is the next generation of Asian food in Brooklyn. Let's go! Alright everybody, I am sitting down with the two founders of Winsun right now. We got Josh and Trigman. Is this a hipster Taiwanese spot? And partially, is it because you're here? It unavoidably has hipster qualities because we're in Brooklyn. It's an easy way to group or categorize what we're doing very, very easy without effort. People can't use it in a really derogatory way. This is very honestly a culinary impression that Taiwan has made on us. And we're expressing it through a lens that is a new American background. Let's dive into some of these dishes real quick. Salty soy milk, you can see the black vinegar, the soy milk that we make here in-house. And this is like a classic Taiwanese breakfast. Yeah, this is, you know, a personal favorite of ours. And one of the best parts of Taiwan is the breakfast culture. Oh, by the way, that's a really great flavor, man. Thanks, thanks. That was so good. This is a clams and basil. It's just a very simple dish of clams with Shaoxing rice wine. So we put a scallion pancake underneath just to soak up some of the bra. You know, not really a typical way to serve clams and basil. It's extra thick. I think it's a thicker kind. I feel like it's not as airy. It soaks up a lot of the juice. I feel like, and I'm really into scallion pancakes, that chewiness is almost comparable more to like a pizza crust. Trig, does anybody ever ask you if you have like yellow fever? Well, my fiance is Korean, so I get accused of that often. So, fiance Korean, you're serving Taiwanese food. How does she feel about it? She's supportive. She just gets a little upset when I start telling her I want to go to like Chinese school and like learn, get better at Mandarin. And she's like, hey, you should learn Korean. And then you're like, I don't serve Korean food yet. Sangeinto, yeah. This is like a fun dish for us too that we bonded over super early. It's not necessarily the most iconic Taiwanese dish, but you do see it in a lot of Taiwanese restaurants. But it has like Szechuan roots. And it's a super balanced vegetable forward pork stir fry. It's funny to see like white people try to eat like really small garlic chives with really small grains of rice. I'm not going to lie, it's hard for me. Yeah, it would be me too, but like, you know, like it's just... The key is you just shovel it into your mouth. But dude, yo Trig, Josh, thank you so much for your time and I appreciate it. You guys can go back to work. I'm going to finish up the food here. Winsun at 159 grand, you guys need to check it out. All right, everybody, I made it out to Bushwick, Brooklyn, and I'm in front of a spot that is blending two cuisines that a lot of people love out there. I'm talking about American barbecue and Vietnamese food. Yes, right now I'm outside of Lucy's Vietnamese kitchen, led by Chef Johnny. Let's go check it out. All right, we are in the back of the kitchen of Lucy's Vietnamese kitchen, man. I'm here with Chef Johnny Nguyen. Yo, thank you so much for being here. Thank you, man. You keep coming through. Excited, man. You got this smoked brisket fudge. That's what we do. Let's go make it. It looks delicious. The brisket looks fatty. The broth is a vegetarian broth. Vegetarian broth all the way. Vegan broth. Vegan? You took it a step further. You said vegan. Vegan broth, guys. Since the beef flavor is so strong from the brisket, then you wouldn't need to put in like beef broth. What do you need to? Dude, look at this beef right here. Oh my God. I basically took two things that I was really good at, which is smoking barbecue and basically pho. So I took a 14-hour smoked brisket, put in some pho, and took two cultures and just smashed it. It works really well. That is delicious, man. So I read that you got a lot of your influence from your grandmother. Inspiration from my grandmother, seeing her work so many jobs just to make sure I was happy. Hey, you could have been anywhere in the world, but you're here raising me. I wanted to open something in her name. People are like, yo, this is like the true American dream. This is the brisket banh mi. Pickle carrots, fresh cucumbers, fresh brisket, 14 hours. Basil, cilantro, bean sprouts, the pho banh mi. I mean, essentially you've merged a barbecue brisket sandwich into a banh mi. Kind of. Yeah, basically. The mayo. Housemade aioli? Housemade aioli. Crispy on the outside, airy in the middle. This is a good sandwich. This is not your typical Vietnamese restaurant. A small restaurant, one table that everyone can eat together, have conversations with each other, and just be able to interact, you know? You only have three things on the menu. Growing up in a restaurant, there's always like 20, 30, 40 different items. I don't want to make a shop that had a couple items that were really done well. Fresh ingredients, fresh bread, fresh meat, cooked well done. When you come, you get the same product, you get the same product over and over the same weight a million times. Who doesn't have to be hard? They don't have to be hard. Who don't have to be complicated? Yo, I'm off on that. Yo, thank you. Johnny, appreciate that. Man. Lucy's Vietnamese Kitchen. Check it out. You're going to see more of these spots popping up in the future. All right, everybody. We have made it to our third and final spot on this new wave Asian Brooklyn excursion. We're here out in Green Point, and we're outside of a spot called Baoburg, owned and operated by Chef Baobao. That's just her nickname. There are so many different influences in this spot. Everything from her French culinary techniques. To some Japanese influence. To a bunch of Southeast Asian and Chinese influences. Let's go check it out. All right, I'm here at Baoburg with Chef Baobao. Thank you so much for being here. I appreciate it. Thank you for being here. So it's a mix of authentic dishes and then authentic parts of a dish with kind of new ways of doing it. Yes, yes. This one is Yamun Sen, which is like a Thai style ceviche. It's like chilled glass noodle with seafood and like spicy lamb dressing. Kind of looks like a papaya salad slash ceviche. Not like papaya salad. It's just like ceviche. Mabe. I love this shrimp that you got here. It's humongous. You butter-flied it. It's juicy. Look at that. You did not skimp on the shrimp. No. That's what my grandma said that never be cheap on ingredients. In Chinese, this is like Fun Si or like the rice noodles. So it's like I've never really had it in like a salad form, which I think is really cool. This dish, we call it Khao Soi. Everything here is authentic, besides the duck leg confit that I use my, you know, fusions. Your French culinary background, right? My French culinary background to merge them together. And for those who don't know, what is confit? It's like a slow cook process in the oven. You use like a duck fat to cover the meat, the duck leg itself. It's soaking inside the duck fat just to cover it. No. That duck is super soft. Just melting in my mouth. Look at all that seasoning that's stuck on that duck. Oh, those peppers? Those are coriander seeds. Coriander seeds. Look at that. Black pepper. That one is apple. And northern Thai means the fish that cooks in banana leaf. What is this? That one is a Thai eggplant. Thai eggplant? Yeah. I like the texture, like the flakiness and also the taste is not too fishy. What are some things that you've experienced that were like, you know, positive and negatives of being a female chef? Not that many restaurants want to hire women to be a line cook. They probably... They don't want drama? They don't want drama. Probably things that, yeah, drama and also like weakness. In Asia, you will see so many women cooking than men. For sure. Steer typically or traditionally everybody's like, all women in the kitchen. But then all women can't cook in a competition. And you're like, wait, wait, wait, where does that balance make sense? Where you're going to say women should be in the kitchen and then you say that they can't cook. Just choose one. But when I get a job, I don't show my weakness. I just show them that I can do what you do. And I'm trying to prove that it's not just male can do it. Women can do it too. The last dish is a sizzling muscle pancake. And I like the way that Korean, they serve their pancake. The seafood pancake. Yeah, the seafood pancake. So that's why I was thinking like, maybe I should just using my Thai ingredient and adapt it to, you know, Southeast Asian fusions. Yeah. This is not just Sriracha. It's the sauce that I made. And I just add Sriracha on top of it. I like that a lot. You like it? Really crispy. Got some egg in there. Scallions. I love scallions. You don't pitch this as the most authentic Thai spot. But you know what I think is authentically Thai? Is the attitude and the vibe here. Like you guys are very hospitable, very nice. That is a trait of Thai spots. Land of smile. Thailand. Land of smiles. Yes. All right, everybody. That wraps up Bao Bao. Thank you. Bye. Ka ka ka. All right, everybody. That wraps up our Brooklyn crawl, man. I'm out in Green Point right now at Bedford in Manhattan. We went through East Williamsburg. We went through Bushwick. Now we're in Green Point with Windsun. You had a Taiwanese American team up with a Southern guy to create the new Taiwanese American food. And then Johnny Nguyen is combining barbecue with pho in a way that can probably expand into many, many different shops. And now with Chef Bao Bao and her unique mixture of influences. I mean, she's serving a really different style of food. Let me know in the comments below if you guys like this series. And until next time, I'm out. Peace. Until next time, we're the Fun Brothers. We're out. Peace. I met someone that they said they know Thai food and they've been to Thailand for just like a couple hours because of the landing. They need to just lay over. It was a layover. They said, yeah, I've been to Thailand. I've been to Thailand. This is not real Thai. You ate the food from airport and you said, if you want to get like a real authentic Thai food, you really need to go to like a small town. You say, instead of saying, I've been to the Thai airport, I've been to a Thai grandma's house. Never eaten at a Thai grandma's house. Don't you come in here acting like you know Thai food? No.