 I told you this was a good date spot I told you What's going on everybody? This video is sponsored by Dashlane This is the password manager that you need to check out see the average adult has about a hundred and thirty online Passwords and accounts which is a lot and you probably have forgotten some of them So definitely keep them safe and secure with Dashlane guys on this special episode of phone grows food I'm very excited because we are joined by Richie and Tan mm-hmm You got de-fung here, but guys we are at one of the only Michelin rated Asian restaurants in L.A. What does that even mean? It is very relevant because Michelin rated basically means that you are on your way to possibly getting that Michelin star Just visually seeing the photos prior to coming here. I could tell us on another level I love it. I like the vibe. I appreciate the little backdoor little patio lights and all that I heard they're famous for meats specifically unique cuts of meat. Oh, hold on. We're gonna eat beef tongue Okay bone marrow. Okay chicken liver mousse. Maybe a pandan chicken and waffles Let's we're here at Hakenhoof in L.A. I'm really excited about this meal Hakenhoof This restaurant really represents L.A. because of the Asian in Spanish and Native American influences here Hakenhoof let's go Waffles Hakenhoof. Wow. I actually really really like the waffles I love the first flavor that you have. I actually don't even like pandan Yeah, yeah, this has a really subtle pandan flavor fried chicken and pandan and waffle So that's like a whole lot of things going on for the fried chicken right off of that You do taste the seasonings I wouldn't say there's like this huge concept of marinated chicken You always hear it with steak or beef or like pork But chicken I think is a little slept on when it comes to how important it is to marinate This is a perfect balance to get the coconut reduction You have the sweetness from the pandan so you kind of have that tropical burst And then you've got the spicy chicken and the crispy egg on top, too So that crispy egg is actually adding to the textures in your mouth. Yeah, this is the best version of chicken waffles I've ever had. I was gonna say Roscoe's got a little competition man. Moving on, please Please take a piece of Navajo fried bread Very fluffy doughy at the same time. All right, so you guys we have all filled our Navajo fried bread What do you got? I got the edamame hummus and don't sleep on edamame man. I feel like that's a super food, right? Yeah Thanks. It tastes like a super food. I've got the Hawthorne chicken liver moose Moose meaning it's very light in texture. I got the duck roulette, which is a braised shredded duck leg All right, so I got the Korean fondue cheesy corn Wow That was very refreshing I thought the hummus would be overpowering but the edamame really bounces out like that's the taste of a hummus Hey, I suggest you guys try this chicken liver moose Oh my god, I got to yeah with a little sauce. Get a nice ratio. Get a ratio like a mix, you know kind of reminds me of like a When you mix like berry with cream cheese Sweet savory. Yeah, you know, I didn't know liver could have such a light and smooth texture Last bartender I told you this was a good date spot. I Told you try the girly drinks to know what this to recommend the girls You know how you're gonna recommend or something you never dad cheers. Oh Oh Richie when you said this look good You would write word if you guys like that hand in waffle earlier Y'all gonna love this mojito. Really? This orange peel in here represents how this is like exactly how it tastes. Okay. Well, that's like an old Well, you are the only one here with a beard. So I feel like that was fitting. Yeah, it was cool I Really thought it was gonna taste like a boba, but it takes way more grown-up than that for sure So if you guys are concerned, so this is like the 21 and up all so the bone marrow is a crepe on the bottom It's a very traditional Chinese thing. I grew up eating it. There's a love chang panko on top It's our play on bacon panko for steak restaurants that they use for croutons What you guys would do is essentially kind of just push out the bone marrow and roll it like a little egg roll Slash burrito kind of thing eat it from there and we have pickled carrots and pickled cauliflower on there That would be your palate cleanser. I gotta say this Hakenhoof immediately feels like one of the most inventive restaurants. I've been to in my life for sure Me this Glad to look a crunch to it too. Mmm. Oh, that's succulent. Oh It's really hard to say make sure you guys get the palate cleanser Whoa, which one's the palate cleanser? Mmm my mouth It's gonna do a roller coaster. Oftentimes you're eating bone marrow on its own. Yeah, but actually with the crepe That's the right accompaniment. Yeah Break it open their version of the Shanghai knees fish man That's all I look at that, you know in fishing chips They usually be using malt vinegar, but here she serves the Shanghai knees dark vinegar the one that you use for like Xiaolongbao, okay, and you add a little pepper on there Yo, you see the vinegar just soaking it into the meat right there. Mmm This card is so tender and hot. It's flaky. It's got the right amount of chew to it grow dish has the same Consistency in like reminds me of a fried banana Oh that's super soft on the inside and really crispy on the outside the poor right now That it's actually sticking on to the meat of the cod Mmm, not like not two separate things right separate things like this is all one We've got the Hokkaido scallops straight from the cold waters of Hokkaido For uni. Yeah, and seafood in general because it's so cold up there All right, so basically it's really creamy with a slight hint of like a crispy onion flavor And then with the mandarin you get the sweetness you get a little bit of everything Nothing's overpowering. I like it. I like it's pretty good. It's refreshing The pop rice has a really nice little crunchy aspect to it and try it with the mandarin mmm Marinated beef tongue You go tongue on tongue action. I like the consistency of this tongue. It kind of has like a stew flavor Tongue to me. It's not funky. It has a different texture But I feel like it doesn't have the funk as an RBC like intestines would have or something This is for your adventurous foods Yeah, I was sure Hey, everyone, I want to talk to you guys real quick about Dashlane I personally have about 30 online accounts and I always forget my passwords as some of them making me go through the whole Process of password resetting and it's really because I have no good secure way of keeping track of them until now Dashlane is a secure encrypted app on your phone and computer You can store all your passwords safely and organized so you never have to worry about forgetting them or getting them Stolen also they provide you with your own VPN virtual private network across all devices Which can keep your data safe and extra secure when you're using different Wi-Fi signals In fact Dashlane is cheaper than most standalone VPNs on the market and offers a bunch of other great features That keep you safe online such as dark web monitoring and breach alerts Dashlane also stores and decrypts your information locally on your device Meaning that Dashlane cannot access your data and neither can any hacker unless they are given your master password 11 million other people already use this to keep them safe worldwide So if you are interested in a 30-day free trial and 10% off of Dashlane premium Then click on the unique link down below Dashlane.com Slash Fung Bros or use the promo code Fung Bros at checkout. That's f-u-n-g-b-r-o-s Check it out guys. Thank you guys here we have Forbidden rice for Bidding okay coming from the forbidden kingdom in China It was back in the day only people who lived in the forbidden city would be able to eat this They put this squid ink on the side. It looks like paint almost looks like a face mask Charcoal face mask we could dip a pen in here and do calligraphy Like the ink is that deep? Squid and forbidden rice with mushrooms almost has like an Italian pasta flavor Have some cheesiness to it. Yeah That's good. I'm a fan of the squid. I'm a fan of the squid. They actually that's a pretty traditional flavor Yeah, and it's cool because you know the whole idea of rice bowls is really big right now But they kind of did their own version here This is like the fancy rice bowl version our last hot dish is here the duck breast sitting on a bed of Stir-fried cabbage, you know, that's very traditional it right here, and I'm just excited sure growing up I always ate the black duck sauce that came with the chopped ducks from Chinatown. Yeah, yeah Your house was the first time I ever ate it with the sweet sour sauce. Oh the plum sauce the plum sauce Yeah, the more clear like yeah, you ate it Without it, but you guys put me on to that. Yeah, you know, I just looked up why duck meat was dark meat And it's because ducks can fly and the more you can fly Yeah, the darker your meat is duck That's the duckiest Rice in cabbage I've ever had. That's a good thing. No Skin is very fatty. It reminds me of Roasted duck that you get at like the Chinese butcher Yo, I love actually the flavoring that is on this rice in cabbage right now these grains Incredible. Hakenhuff is the perfect place for foodies to go You know why because foodies have all had Different versions of the things that they're flipping on their head every element every ingredient In the dish is like the purpose of why it was brought in, you know, in Andre So I like that I like I would say there was a good balance between Keeping the essence of the original dish like such as like the chicken and waffles, but then adding their own twist So I really would stay away from using the phrase Asian fusion to describe this vibe I would really just say Contemporary American new American this is like global cuisine. What was your favorite thing? I'm gonna go with the beef tongue Beef tongue. Look, I was very very intimidating when I heard beef tongue But I was like what when I first put the fork in it was nice and tender Tastes a great. I love it. It was good. I'm gonna go with the chicken liver mousse. Oh Oh, you're bringing it back to the beginning. Yeah Rewound that to me just that texture Usually liver you just don't feel it in the almost in a dessert like Presentation my favorite dish of them all has got to be Is the pandan chicken waffles? That was just like because I love comfort food Yeah, and just to see that flip in an Asian way I thought it was crazy and to be honest it all came together really nicely Yeah, I would have to say the Hokkaido scallops were great Not a bad thick rich eat like the sweetness with the with the tangerine the tangerine on top of scallop No, we love things from Hokkaido. No in your history with the kaito. I'm not surprised. I need to go Wow How did you know that say she did the background search? I'll tell you this I never met a big guy that didn't Wasn't in desserts. That's a good point. Good point Brito's toast with off man's this ice cream I'm gonna say this dessert is part of my favorite dish Wow Whoa Still has a crunch to the toast even though it's been laying with the ice cream I think that that goes to show you that what you can do when you just take, you know the French training But then you're cooking these almost like boba shop classics. Yeah, but just Jasmine green tea avocado man Whoa That is delicious I love the green tea flavor. She would actually never never super strong the tea essence Yeah, it was really strong. Just dip it like a chip and the thing that is crazy. It's almost like a Offagato nachos. Yeah, it's like very Chinese, but the Jasmine flavor was so strong Poor one of the best abilities I've ever had. All right guys We are finishing up with dessert here at hawken hoof because it's a mini journey through flavors and different inspirations and the mixture What restaurant are you gonna go to and think about so many different countries and what they're presenting? You know what I mean? Hey, it was very Asian that on how educational cat was being too. I feel smarter already Well, you're saying it's almost like the best episode of magic school bus, but through the taste buds magic taste buds That's ten while as you sip your Your fancy milk tea What should take away the spot man the whole glossary is just basically telling us like look We know what quality is we're trying to make sure you guys know as well So everything that's tasted everything's goes as a purpose for everything every ingredient Matters in every dish. You gotta have a 3.0 and up GPA Like that's how like it's not this ain't no McDonald's french fries. No, I love McDonald's But this is some smart food. What is considered Asian American cuisine often gets overlooked because it's not it's interesting We're not as traditional or not tasty I think this they are setting the bar for the For the Asian inspired second-generation Asian cuisine. Oh yo you guys Yo, thank you so much for watching that very special episode from Rose food who shout out to Richie tan Aren't you guys make sure you hit that like button? We will be sending a hundred dollar gift card to Hock and Huff to whoever leaves us the best idea For like a 2019 global fusion dish in the comment section below. I'm into it This got my mind right you got to leave Instagram handle down below so that we can contact you easily all right everybody Thank you so much for watching and until next time we out here's the hawk. Oh, I know When you get a tomahawk steak, that's it right there. That's the big leg with the bone Think the tomahawk is different than a hawk. It's a that's a tomahawk like a it's because it's shaped like a tomahawk Yeah Spelt differently