 Goodness, oh, I have never seen anything like this, Bobby. No, I like strong coffee. And this one has condensed milk, so I'm excited. 1976, from New York, I moved to Boston. Oh, okay. For many people, it looks like a Hong Kong, I don't know why. When you think of Boston, what comes to mind? It's probably Lobster's and Chattat and something Irish, but there actually is a sizable Asian population both in the main city and the suburbs. Today, we're exploring Boston's main Chinatown to see what it might even do better than the rest of the country, even if you're not aware of it. There are some dishes that I've never had before and a ton of spots that focus on fusion cuisine through an Eastern lens. All right, you guys, we are in front of Cafe Thin Vietnamese Coffee here near Chinatown. We're right outside of it. We're not going to Chinatown yet. We're going to knock the Boston plug by in New York. New York, Boston is called. You are telling me that the Vietnamese community in Boston is really coming into its own, I mean, tell me about it. We're in front of a modern Vietnamese coffee shop right now. The Vietta and Boston are really heavy. People don't realize on the East Coast is one of the biggest populations. They're just starting to make their own mark on the city. They have the classics, but now they're opening up the modern stuff, you know? If you could go to Dorchester, you'd get the traditional plus class. Doc, be clear. You said that you think that Boston Vietta is better than New York Vietta food. I'm a diehard New Yorker born and raised until I die. I got the mess hat on right now. But Boston Vietta food definitely outranks New York Vietta food. Let's check it out. We are at Cafe Thin. This is such a dope concept. They wanted to merge like a Vietnamese coffee shop, a modern Western coffee shop, and a Bun Mi shop. Did you order that Vietnamese coffee as really strong? Yes, she did warn us that. And that's what we wanted. Yes, that we like strong coffee. And this one has condensed milk, so I'm excited. But you guys, we are here with the Fubarito here at Cafe Thin, man. What are you thinking? Honestly, this looks a lot better than I was expecting. They got the rice noodles instead of rice. You know, they got the beef, some cilantro, and then they got like this little dip for us, which is great for a broth. I know their entire goal with this was to make pho a hand food. And the way they were able to do it with like the pho bowl and almost like the sullen tong, you know, like Korean stone pot bowl. This is pretty like French style. You know, like they have the French dip sandwiches, you know what I mean? This is fascinating, man. All right, I'm going in, but I'm dipping this. Fubarito. It's good. That's as close to the pho experience as you can get, I think, without actually having pho. That's so close to the pho. As far as like in your hand, that's unbeatable. All right, you guys, we're looking at the drinks from Cafe Finn. I've got a regular, you know, elevated Cafe Souda, which is the, you know, standard Vietnamese coffee with a chicory. And then you got what? Boston cream, you know, it's kind of crazy because like Boston cream is just a donut. Like if you get a Dunkin' Donuts. Finn coffee. It's definitely a fusion, but this is the smoothest Vietnamese cafe Souda that I've ever had. This just tastes like straight, like heavy cream, like sweet in the coffee. It's like the perfect, I'm not a big- Did it taste like a donut? It did not taste like a donut, but you know, I'm not a, I'm like a really, I feel like I have a childish palate. Like I don't like bitter copies. I don't like bitter things. And this is perfect. All right, you know, we could not try out, you know, elevated Vietnamese Boston food without some, you know, elevated local Asians. Nock, you got your homies here from Boston. We got our homies. They're really from Lowell, you know, shout out to 978. We got Paul out here looking like a 90s Cambodia gangster. We got Mikey, who's like Mr. Vietnam, like national VSA board, like. All right, so this is the cold cut Bummi that they have. And so they would do things a little bit different. They give you the sauce on the side and they got a little, they'll put the peppers in the sauce. So the spiciness will come from the sauce. Right here, we got the chicken Bummi. And so they have their own nuk mam and teriyaki style sauce right here that we can dip in. You know, this is pretty interesting. Like the teriyaki is not too overpowering. It's pretty, pretty good. Like in Vietnamese, we're saying ngangmung, you know? Yeah, this is good, man. Normally if I say this, it's not, none. What are we in front of right now? We're in front of a classic spot, YY. People say hole in the wall, YY straight up a hole in the ground. What I love about Boston's Chinatown is that it's so compact. Obviously, you know, I'm familiar with New York's Chinatown, but I would say some of the streets here are even smaller. Would you compare this to New York Manhattan Chinatown's Wafeng? Yeah, 100% Wafeng, definitely. All right, we're gonna get the three treasure rice. Of course. Where you from? New York? Yeah, New York. Yeah, New York, Chinatown. Yeah. No, bigger. Hold on, he just said New York's Chinatown's better. I like Boston Chinatown, it has a, it's charming. But your spot is better than New York Chinatown, right? Yeah, I think it is the most famous in Chinatown, it's the most crowded in Chinatown. 1976, from New York, then moved to Boston. Okay. So he's from New York, Chinatown. Do you like New York? Ah, that time I was younger. But I feel like too many people look like Hong Kong, I don't like it. I want to, you know, they take quiet. Before I walk in France. Okay. The best. Your, your, your, your. Your. Your. You all right on this? No, I, I, wrongs what you are. Oh wrongs. Wrongs what you shoot. No, before I walk in kitchen. I know, I know, but your. Your, yeah. Your. We're a minimum of the BX days. Hey man, you're serving the country, man. Oh yeah. Wow. Silly, silly, silly. Okay. That is a calculation in North Carolina. That, that is, that is like Georgia. Uh-huh. Real Boston, yo. Shout out to him. All right you guys, we are in the world famous legendary Boston Chinatown, YY. And let me just tell you this. I can see YY. Bro, I can see why people talk about this spot. You have your house made chili oil right here. I might just have to pour that on. And then you have your house made gherng cheong, your ginger scallion. Ginger scallion. It's looking real green, man. You know, you know, I'm not going to like to see it. I don't really like it when people say the dirtier the Chinese spot, the better. I actually think that that's a little bit outdated saying. Andrew, you got the chashu, you got the kai, AKA chicken, I've got the op, AKA the duck. YY, salty, flavorful, spicy. David, he was telling me that traditionally in Hong Kong for suyuk, you never eat it with hoisin sauce, you just eat it with soul. That's how you're supposed to usually eat it. See, seafood. When it comes to Chinese barbecue, I've never been a big fan of like five spice flavor. I mean, that's very prominent in Chinese barbecue, but I feel like here, like the ginger scallion oil, like it really balances everything out. Like this is definitely one of the better plates I've ever had. Pro tip, guys, if you come to barbecue spots, ask for extra, extra ginger scallion, AKA gherng cheong, jiang cheong, honestly, man. This is good, bro. People earlier was saying it was the chicken. I think he's right. Oh, oh. Yo, straight up, I can see, like we said, I'm not trying to kill this joke. Actually, I'm not gonna say it. I can see why, why everybody told us to come to YY. I'm gonna give it a five out of five for me. Honestly, I'm not a big fan of Chinese barbecue, I can't lie, and this is like my favorite plate that I've ever had, so I gotta go find that five. Guys, I know some people I messaged us and said, oh, YY over the years, the quality went down. If this is where the quality went down to, then I can't imagine where it was at, because to be honest, everything is juicy. I think certain bites are better than others, but to be honest, overall, this whole experience, plus the house-made chili oil, it's banging on all cylinders. Five out of five, five out of five for YY. Man, I wish we could finish this all, but we gotta pack it up and head to our next spot, Boston's Chinatown. Let's go. Okay, bye-bye. Bye-bye, bye-bye, yeah, thank you. Welcome to YY again. Aren't you guys, we have arrived at the legendary Gaga seafood restaurant. I saw this all over Yelp. There's a photo with a lobster over sticky rice. So Boston's known for their seafood, lobster rolls and stuff like that, so it's like a little bit more of an Asian take. You've got the high-quality lobster, you've got the sticky rice, solid late night spot. Where else can you get twin lobsters at two in the morning? Yeah, and you know what's really interesting? I was looking at the photos, Andrew. Chinese, we have lobsters, I think in Asia too, but these are Boston lobsters. You can tell by the redness. Yeah, and you know, when you get the Atlantic lobsters, extra cold waters, the lobster's a little bit more fatty. Sticky rice lobster. Okay, 10 years? 10 years. Okay, where are you from? From Guangdong, the South China. I love Boston too. Okay, here we have the Long Ha Luo Mai Fan, AKA stir-fried lobster with sticky rice, man. It's actually surprising. This is probably the most popular dish here, but it's not on the menu. It's kind of like an open seeker, you know what I mean? Like if you know, you know, but everyone knows. Yo, they kind of add to the mysteriousness or kind of the mystique of it all. That's cool. And you know what I got to say? This is one of the most compact seafood restaurants I've been in. I'm going to serve you all. I'm going to put, I'm going to first get you to the place. Yo, very few places actually have this dish. I'm not saying no places have this dish, but it's not like every spot has. It's that in New York, they prefer a different style of with black beans and a little bit maybe egg shards. And then this is more of a sticky rice style and more Boston style. So we're checking it out. You know what's special about it though, it's because it's a Boston lobstack. Ah, straight from the harbor. To be honest, it's probably from Maine, but. Boston lobster sticky rice. That's good. Lobster flavor is rich. I would say surprisingly the lobster flavor is shining, which I totally agree. Sometimes they'll have lobster in addition, which you can't really taste it. So when it's lobster season, I think the water is warmer and what ends up happening is that the meat ends up being sweeter. So we end up getting like a more pure lobster taste. Oh my gosh. Is it safe to say that Gaga's going straight to the Mata? So it's straight to the Mata, 100%. Explain that real quick. Mata is actually up in Hollywood for head, right? I mean head. I got really popular in true music in New York, but it was like, you know, like aggressive rap music people I don't know. So how do I say my head is hard? Amar Mata, Amar of Maine. Amar? Mata. Arma Mata. Onyx Berry. Onyx. Shockta. Oh, Omen Mata, Onyx Shockta. One of the things that's very charming about Boston's Chinatown is like the old New England kind of structures and buildings that you don't really get in New York. New York, you get a little bit more of these taller Dutch style buildings, but I don't know what it is out here. They just look like they used to be houses, so it's kind of cool. All right, continuing the 2021 Boston Chinatown food crawl. We're outside of Baobao Bakery, man. Tell us about it. Baobao Bakery Double Chin owned by the same people. This was originally owned by the people that run Double Chin, their parents. And so when they opened Double Chin, it was kind of like to pay homage to their family and keep it connected. And to this day, the two restaurants are still connected. You were on a notice visually in Chinatown is that there's a lot of things from 40, 50 years ago, and then there's a lot of stuff that opened up in the past like two years. Aren't you guys wearing Baobao Bakery? Everybody pick one thing. For me, I'm gonna gravitate more towards the modern items that I've never seen, but they definitely got the TV, LCD menus, and things of that nature, which more indicate, you know, an updated mindset. Hold up. This whole thing is cake. This is taco. Wow. Yo. Yo, you were amazed, bro. You was amazed. I'm not, maybe it's because I'm single, but I was looking at it a little too long. Okay. Yeah, yeah, yeah. Or you were sexually attracted to the cake. I'm really not gonna get more into that statement or joke, David. You know that I could go down the wrong path with that one. So let's talk about these cakes. I'm going, I'm going. Okay, you guys, we're at Baobao Bakery. Their specialty item is this Boba joint. And this is kind of common, but very few places are gonna give you the Boba on the side to pour it yourself. I think that that's actually something I have not seen. Yo, are you ready for a pour? It's raining outside, but it's about to be raining, Boba, and Boston. You go for it, you the cake guy. I am the cake guy. There's a little bit of a thicker crepe cake, mili crepe. Okay, okay. The densest mili crepe that I ever had. All right, you guys, we have arrived in front of what I heard is the wackiest Asian American fusion restaurant, maybe in any Chinatown in America. It's got some really interesting dishes on the menu. David, we've been to a lot of Chinatowns. We've eaten at a lot of Chinese restaurants. And I gotta say, looking at the menu here, it is doing things differently. Right, they've got spam fries, peaking duck fries. It's like a fusion spot, and usually something that's that fusion you would think is serving non-Asians, but this is in the heart of Chinatown. And everyone that comes here, it's like pretty Asian after a long night out. This is one of the few spots that's open till like four in the morning. And they carry wacky alcoholic drinks as well. Double chin. All right, let's check it out. All right, you guys, we are with some of the most unique items at Double Chin. Like we said, super wacky, but I heard delicious still. I know Shin Ramen Tao Fun or Tao Min. It's Tao Min, but with Shin Ramen. So they've actually taken the Shin Ramen out of this bowl and they stir-fried it, they cooked it, chicken, onions, everything. So we got the peaking duck fries, you know? I feel like peaking ducks, it's like a special treat, you know what I mean? And to put it with fries, like this regular kind of snack with a little hoisin' and the cucumbers on top, bro. You're right, I think in recent years, people have figured out a way to make duck a lot cheaper or even mimic that peaking duck style without the whole process. They got those like dollar bonds and stuff like that. They're able to like get you like 80% of the way there for like 40% of the price. Yeah, this is a spam in taro cut into the shape of fries served in the spam container. Obviously I've got a, you know, I do it. They got such wacky stuff here. They got this LED cube. It's called SPF 50. It's called SPF 50, but this is alcoholic. I mean, this is lit. The Laita Bulba, okay. So this is gonna be a Hong Kong milk tea. Let me just pre-game with this real quick. Double Chin. Probably if you eat here all the time, you'll get a double chin. I like this dish because it reminds me of the Hong Kong style like chow, instant noodle chow mein, except it kind of has that little bit of a shin ramen flair. So it's a little bit of that spicy Korean-ness. Mac and cheese made with haul fun. Goodness, oh, I had never seen anything like this, Bobby. Oh my gosh, do you see this? Mac and cheese haul fun. Yo, that's good. Wow. I didn't think it was gonna be good, but it's good. But this was a five out of five Mac and cheese haul fun. You guys think people should take their rice and rolls at home and start making Mac and cheese with them? Guys, you might not have what you need. You know what I mean? He had a really hot walk. He was taking some of that heavy cream, but man, I gotta say, as far, see this dish, David, we've been to a lot of very expensive hipster restaurants in New York City, and I could actually see this dish being at one of those expensive hipster spots, but they're just doing it first. They're doing it on the more affordable end. My biggest takeaway is that your hoisin' sauce tastes mad good on fries, but I feel like I gotta start doing that at home, you know? All right. It's an interesting sweet, sweet and salty combination. Asian American fusion in Boston might be more developed than any other city I've been to in America. Really, even more than Cali? Yeah, honestly, because Cali, it's like, they tend to do more elevated originals. This is like just taking it in a whole another direction. I don't know if it's the amount of students or the Harvard MIT influences. You're saying some MIT guys thought it was. Just thinking differently out here. It's a five out of five. Let me reiterate. Okay, we're here with the owner Gloria of Double Chin. Tell us what you're doing here because for a lot of people that are our viewers, it's like this food is wacky, it's crazy, but it's good too. Thank you. I'm so flattered. We grew up in Boston. Our family is Chinese, but we grew up here as Asian Americans. So our menu here is a way to express our identity. We have a lot of the classic American dishes glorified with Chinese American touches. So my parents have always been in the food industry. They've been working. They have had food businesses for like the last many decades, but when they passed away in 2009 and 2014, we kind of wanted to carry on their legacy and do something fun and creative. We didn't want to just open a random Chinese restaurant in Chinatown. We really wanted to do something that was cool, express our identities, where we could tell our own story. All right you guys, there is not just Chinese spots in Chinatown. There are a lot of Pan-Asian collections of different things. We're in front of Penang. Penang is a city in Malaysia. Yo, Malaysian food. This particular Malaysian restaurant though has an interesting background and a crazy connection to New York City. Yeah, so it used to be owned by the same people as Nanya in New York. Like Malaysia is made up of three men at the group, Malays, Chinese and Tamils, right? And so Tamils will play a huge part in like the food curries, right, breads, all that kind of stuff. You see the influence on the food. And for people like my parents, who aren't super explorative eaters, it's kind of like eating something they know, but also something they never had before. Was it kind of like a fusion point, but like an ancient fusion point? That ancient fusion, yo. Ancient fusion is fire, because we know it's worked for generations. Let's go to Penang. David, we've been to Penang in Malaysia before. Yeah. So it's a very interesting city. They speak a lot of Cantonese and a lot of Hokkien there. And let's check it out. Let's go, la. All right you guys, we are at Penang restaurant, an offshoot of Nanya. They have gone, since gone their separate ways, a very classic Asian restaurant story. Knock, we heard you loud and clear. Let me just just come out and say it. Malaysia is part of a lot of different cultures. They have their local Malay culture. They've got the Sino sphere and they've got the Indio sphere. And they're all very, very extremely valuable and contributing to this delicious food. So these dishes that we have here are not just your regular Malaysian dishes, but these are gonna be the ones that are a little bit more Indian influence, right? So what, we got the Indian migurang. So like you know, migurang itself is a Chinese dish, but they put a little Indian spin on this one. Some curry powder, some turmeric. So this is the knock, the knock migurang. The knock migurang, okay represent. We got the nasi lemak, which is the national dish from Malaysia, but very Malay. And actually, you know, I think if I was to compare from Gali food to another culture, I think Malay food is the closest one. Really? How we eat our rice and like curries and stuff like that, I feel those are the two most similar. I remember, I would say, I see what you're saying. Never had Indian migurang, all right? I'm excited. But actually, migurang guys are actually really popular and even like Nigerian. Yeah, yeah. Indomie, Indomie got super popular in Nigeria. Indian migurang. Kind of like South Indian flavors, right? Tamarind, maybe turmeric. So martabak is very Malay Indian fusion. It's roti and it's stuffed with beef, right? Minced beef, it's keema, minced beef. And they give you a little curry, coconut curry chicken dipping sauce for it. The martabak is fresh, gotta get it. And of course it's beef guys, no pork here. No pork on my pork, bro. No pork on his fork. Oh, this is good. Whoa. I'm more used to the dessert martabaks. Martabak, money is the dessert one. You speak Malay? Siddiqui, siddiqui, a little bit. Nock, you speak, you speak some Malay. Yo, I feel like Nock is representing for all of the Indian sphere right here. I just shout out to my Tamil, want to come. Like I, you know what I'm saying? I gotta represent for everybody. See, you see how thin it is? I got the crispy bits, I got the soft bits. That's the ideal. It's like skin, I'm not gonna lie. I got the nasty in my mouth. If you go to like the Caribbean, they also say roti, right? They actually say roti skin, just like you to refer to these. Nasi Lemak and roti. Malaysian food is so underrated guys. You find yourself a good Malaysian spot. You park your car and you just stay there. I think Malaysian food has some of the best balance between like, like we were saying, some of the Chinese elements, but the spicy Southeast Asian and Indian elements, and they just know how to do it right. And you can get down and dirty and messy with your hands if you want to, or you can eat the noodle dishes. This is what I'm saying. You could get all of our parents in this restaurant right now, and they would all find something on the menu that would appeal to them. Or maybe even our grandparents. Our grandparents. And people that are picky eaters, you could bring them all here. And if you're, if you're some Asian, some form of Asian, your grandparents will find something on this menu. Sharkway dial. So this is a little bit more on the Chinese side, but with still diversity. I don't see between the roti kanai and the sharkway dial here. Those were both a five out of five for me. Like Boston's trying to tell them, you know, guys, don't let the old history as a combat zone or red light district shake you out of here. The food is A1. Well, and let's be honest here guys, as we may or may not know, that in a lot of red light districts, the food is good. So we got the nasi lemak, nasi means rice, lemak means fatty, right? So it refers to the coconut, the coconut milk that they cook the rice in. It's supposed to be real like fatty, you know what I'm saying? Like soul food kind of. Got a little chicken curry. They usually got some sort of anchovy mix over here, hard boiled egg and the carrot. This is actually like a very, very Malay like dish without much influence on the outside, you know? It's very like just sticking to them. But it looks, if I gave this to my parents, this looks like just like a Bengali dish, you know? And I know just how to eat it, you know what I'm saying? Like this is like, like second nature, you know? To go like this, get a little chicken, you know? Oh, yo, Andrew, I'm gonna say something crazy. Hot tickets better than Nanya in Chinatown. I wish Chinatown. And you know, I have a love for Grand Street. I'm just saying, I gotta say how I say it. Are you trying to say a spot in Boston can be better than a spot in New York? This is totally shaking my preconceived notion that everything in New York is better than Boston. But that is not necessarily true. Shake that off. Right now, Boston has some really great food and some good beef. Now, there are so many different spots. Honestly, knock, I've got to say, Boston Chinatown really impressed me. Dude, there's so many things that are like a crossover from New York City. But we gotta check out this spot because she was asking us to come in and just open up, it's called Bun Mi Hunker. You know, I'm sorry I mispronounced that. You wanted to check this spot out. I've been meaning to because there's not a lot of Bun Mi spots like in Chinatown. There was a couple, but some of them closed really quickly and stuff like that. And outside of Dorchester, it's hard to find like great Vietnamese food. You know, Dorchester's really close so we end up just going there most of the time. But you know, anything close by like I would want to come once you went up. Well, you got a Via homie, wouldn't you, right? Yeah, we got the Mr. Via homie. We have the Mr. Vianom. Mr. Vianom, how do you say this? How do you say this? Bun Mi Hunker. Bun Mi Hunker. Let's go. Oh, Khu Khac, ham, and other one. Ah, Chi, I hope you don't get any more. No, you're going to Cha Xiu. Cha Xiu, ham, Khu Khac. Oh, okay, Cha Xiu, ham, Khu Khac. Okay, okay. All right, you guys, we are trying this authentic Saigon Bun Mi with Mikey. You had very good Vietnamese skills, probably of the multiple guests that we've had. It was top 5 percentile for in-language communication. So Mr. Vianom, Mikey, I'm gonna need it. I'm gonna need you to tell me what are some super, super authentic elements of this bun mi. So obviously, for the regular bun mi, we have to have the ham. So we look at it, you have the ham, and then we call that cha, and then we have the cured pork right here that they make. In the pate, right? Yeah, in the pate and the mayo that they make from egg whites. Dude, the mayo, talk about the mayo, because a lot of people, their mainstream bun mi is using mainstream American mayo. Yeah, for a Vietnamese mayo, we usually just beat the egg yolks, right? We beat it until in the butter, until it becomes nice and buttery, and it looks like mayo, consistently. It's not like American mayo. So it has a different flavor. Yo, this might be one of the most authentic bun mi's I've ever had, because I have not had the chance to go to Vietnam yet. Yeah. Authentic bun mi. Dude, this is lit, man. Dude, this is more authentic than the ones in Seattle, even, and Seattle's more authentic than New York. One thing that I do know about bun mi's is that traditionally, Vietnamese baguettes. So baguettes come from France, right? But in France, they make baguettes out of wheat flour, right? When they came to Vietnam, wheat didn't grow that well, so they had to substitute it with rice flour sometimes. That's why Vietnamese baguettes have a different texture than you get out of French bakery or something like that. Dude, that's a good gem, man. I didn't know that. So you're saying they almost had some rice to it? Yeah, some rice flour, right? Yo, I feel like I'm out in District 5 of Ho Chi Minh City right now. I like my bun mi's wet and moist paws, but this is good. You know, I never really liked the special until now. This is the very first time I've really liked the number one special. So shout out to, how do you say it again? Bun mi hung kueh. Try it. Bun mi hung kueh. What do you want me to know? All right, you guys. The last spot on our 2021 Boston food crawl is shojo. This is really inventive. They've got stuff like Hong Kong egg waffle, chicken and waffles. Doc, you personally told me it's a great place to take a date. It is. It's very vibe-y. I may or may not have worked here. It's been a lot of hours in the town. Wow, shout out. You're probably going to see this. But they have a lot of cool artwork on the side. So obviously they're trying to bring a more modern kind of like nightlife, maybe Budokan type of vibe here. The vibe that I explain is like, you'll be in there, they'll be playing loud DMX, right? But then you've got old school Hong Kong black and white kung fu movies. Hey, when your relationship going good, you go to shojo. When your relationship break up, you go to double chit. When you guys get into a fight at the club, you guys will double chit afterwards for dog issues. We're just kidding, guys. There were so many spots that we wanted to include in this crawl, guys, but we are limited by time and scheduling and just, you know, different places open at different times. This is our last spot. Sorry, we forgot your favorite. We will come back in another time, but let's check out shojo. Let me show you shojo. We're here with one of the managers at shojo. What are you guys trying to accomplish with this spot because it's kind of like a fusion, right? Yeah, so we're a modern Asian fusion spot in Chinatown. We definitely are very hip hop culture kind of influenced. So we try to bring a little bit of that hip hop and graffiti culture into Chinatown. We are with the spread here at shojo. They've been around for nine years, but they're constantly updating our menus and the drink program. This is the third iteration of this Chicken and Waffles. They've changed the recipe three times. They did call the Chicken and Waffles 3.0. All right, hey, 3.0, that means it's probably the best version. This is really, really dope because it has the kaipai, which is more from like a Hong Kong cafe side, but they fried it Southern fried chicken style and they made it like a thing. David, we've seen a lot of Asian Chicken and Waffles before, man. Hong Kong Chicken and Waffles here at shojo Boston. Dark meat, juicy, like the savoryness of the chicken, but the sweetness of the waffle and the syrup. You know what I like about that five spice syrup is that it has like a little bit of a spicy hum to it. So when you pour it on, it's got like this salty, spicy kick. All right guys, here, the next thing I got here is their creation. You got the shojo nator. I'm just gonna cut it in half. You know what I really love about this is they could have cheaped out and just got the frozen bios, but they chose to make their own bios and steam them in-house. That's a lot of extra work. It's like the craziest egg McMuffin burger you've ever seen in your life. A lot of people in their minds want a spot like this. They're like, you know, I want to serve Asian food with hip hop and make it cool, make it like a nightlife spot, but they really did it out here in Boston, man. Shojo nator burger. Every good Asian spot still has to have a burger on their menu. And this is delicious, man. That Korean queso works out really well. And honestly, this is one of the best Asian fusion burgers I've ever had. It's kind of like animal-style fries or like harnessado fries, but they got the mapo tofu with ground beef. They got the kimchi. They got the fries they do with duck bat fried and duck bat, which you know? Shadow fries, shadowless fries. I know why you were talking to this spot up, man. I know why. I'm not gonna lie. It was a little skeptical at first. I was looking at the, you know, I was like, okay. No, because a lot of people do Asian fusion and play rap music, but I'll throw a lot of people that doesn't come together properly. And I was like, is this a little try hard spot? No, no, they try hard to make the food good. You guys, for the very first time, Andrew, I'm gonna give it all three of these hip hop Chinese fusion dishes, a five out of five. We are wrapping up 2021 Boston Chinatown food crawl. Like I said, I apologize again if your favorite spot didn't get in or your family spot didn't get in. We can't go to everywhere. There was a ton of shopping spots. For all of the story is, the reason why we did this video is just to show people that Boston Chinatown has some really good and cool things. They got the traditional, we took you to the cheap spots and we're taking you to the new fusion spots. So we went to YY to show Joe the. The Nang with Malaysia, you know, Romeo must die. Yeah, Nakh was speaking Malay to the waiters. That was real crazy, man. Yo, you guys follow Nakh on social media. Why don't you plug in, you have your own food show, right? Yeah, we do, it's called the fake food show. We do a lot of local stuff in Boston. We're starting to travel a little bit. Come check us out. I'm bridging a lot of communities on there too. My ass hard knock life on everything. Nakh is an N-A-Q, but you know. You guys may or may not remember because we didn't get the chance to bring it up from the Bengali Jackson Heights video. I'm a legend of mine. I'm a legend of my neighborhood now. You guys, you guys put me on. Sevented as part. No, we don't. You know, people might think you're joking when you say that and you are joking, but you're also serious because everywhere we go in New York City, Bengali people are always talking about it. History goes to the ones who document it. I'm just saying, it's documented. It's in stone. Until next time, you guys, huge shout out to everybody in Boston, in Boston's Chinatown. Let us know what else we need to check out in Boston or in a city nearby. And until next time, guys, we're out, peace. Boston's Chinatown was way more charming than I thought. And I think that the fact that the rest of the city isn't that diverse makes the Asian community even more tight-knit. It reminded me of growing up in Seattle because at that time, all the Asians knew each other since there really wasn't that many of us. And the community vibe is special. Plus, the food was super impressive quality-wise, which always helps. Thank you guys for watching this video. I just wanted to say that my best friend, our homie, Ken passed away recently. And it's because of him that I have my passion for bridging communities and showcasing different neighborhoods, traveling, all that stuff. My passion for food and culture. It all came from meeting him. And so I want to dedicate this video to his memory. Yeah, he cannot say it any better than myself. Ken was always about bringing the communities together, whether it be through urban culture, street culture, or food. So I'm glad that we were able to do this video here. It's showing all the different cultures and foods in Chinatown, Boston. I know he'd be proud of us. So this and everything else I do, I always dedicate to my brother, man, Ken. Yeah, I love you, bro. Rest in peace, Kenna.