 When I first came to Hong Kong, I was in a car in the middle of the street. I was wondering if there was a car in the middle of the street. I got every word of that. Yo, what's going on everybody? It's Andrew here from the Funk Bros. I'm here with AB. What's good? And we are in the Soho District of Hong Kong right now. Hong Kong is known to be a very, very international place and the food scene is amazing out here. So today we are about to go on a massively delicious food crawl through the trendiest and hottest restaurants in all of Hong Kong. And you know we couldn't eat all this food without our local HK foodie friends. On my left, I got foodie and fashionista L. Hey guys, Soho is my favorite neighborhood. I'm so excited to eat. And to my right, we have fellow YouTuber and comedian Jay Lu. Hey guys, so I mixed just like the food crawl today, so I'm so excited. And yeah, I'm excited for the food crawl. Let's get started. Alright, today we're eating some Thai food, some Vietnamese food, some Chinese food and some Lebanese food. Are you guys ready? I'm ready. So ready to eat. Let's go. First up, we're at Soho Thai, which pays homage to Bangkok street food but it's not afraid to take it to the modern level. Alright, the food is here. Soft shell crab patai. This is like your traditional patai except the twist is putting a soft shell crab on top. Let's go spaghetti style with the twist. Nice hints of citrus. The spice is just right. It's really soft and juicy. That's the best part of the crab though, is that like that white part that connects to the body. Look at all the meat. The soft shell crab sets it off. I have Isan chicken right here. Isan, which is a northeastern part of Thailand. Are you saving yourself the leg? No, I'm giving you the leg. I know you like the leg. I've eaten with you plenty of times. I saved you the leg. Isan grilled chicken. Oh my god. That's a tender piece of chicken. I feel like it came from my barbecue or something. It was actually smoked and then grilled. When you smoke stuff, that's when it really falls off the bone. I love the skin. I know the skin is so good. It absorbed everything like the juice and the fat and the flavors. Sauce is perfect for it. A bit sour but also like spicy. We got masamon lamb curry paired with jasmine white rice and potatoes in there too. I got you Elle. Thanks. I'm gonna make sure it comes up in a bowl. Tell me that wasn't a solid bowl. It's not. I think the sweetness comes from the coconut milk. Lamb, not gamey at all. It's supposed to make you a calmer person. Because lamb is very mellow. To eat lamb, you become mellower. That's not good. I want to keep being extra. Alright everybody, we're ending off at our first spot. Soul food Thai with some dessert. Coconut milk that's been churned till it freezes with salted caramel. My favorite. Oh my gosh. It's so soft. I was admiring you guys. I want to bring all my friends to try this thing. Alright, I know you guys want to keep eating ice cream. AB, I'll give my last bite. That's my last bite. We're going to another spot. It's one of the most popular spots in Hong Kong. A lot of people like to go there. Let's check it out. Alright, this next spot, man. You won't forget the food and you won't forget the name. Holy book. Which means good fortune in your mouth. You eat here, you happy. Let's go get some fortunes in our mouth. Alright, I'm here with Chef Zhao. Zhao, can you describe Holy Fruit to us and what you guys are trying to do here? We're a funky Chinese restaurant. So these influences are coming all around China and all around the world. They're inspirations that I take from the things that I eat the things that I grew up with and the techniques that I have with a bit of twist. Zhao has described the spot as the best non-authentic Chinese restaurant. This is oolong apple tea with real bits of apple in it. Whoa. She was ready to do it. This is cocktail. This is the Wagyu tartar. How do you guys feel about eating raw beef? It's my first time. It's like the cucumber. There's chili peppers in there. It's got a lot of spice. I wasn't ready for it. It's not Sichuan, but it's a really spicy tartar. This is the Wagyu beef. Oh my gosh. Yeah. You are Fred Flintstone today. Just crispy on the outside, so tender on the inside. This piece right here is fried. Kind of like a cartilage. So it's crispy and this is the Wagyu and this is the shallot kimchi. We've got the lamb dan dan noodles over here. Smothered in peanuts. This is really thick. Give it three C's. Tastes the lamb in this. It's not just noodles. It smells so good, especially when you eat it. It's like in your mouth. It's definitely a surprise because you think it's dan dan noodles. You taste it, but it's nothing like the other type of dan dan noodles I've had. So this dish is actually called the real name. The mostly cabbage, a little bit of pork. Zhao's mom's dumplings. Let's go. Wow. That's really good. There's a lot of meat in here. It wasn't Napa cabbage. Because usually Napa cabbage is what's in dumplings. It's the actual Western cabbage. Holy Fook was delicious, man. This is actually my first time eating here. Holy Fook was good. You guys ready to go to the next spot? Yeah. I'm really full. I think we need to show for a bit. That's perfect. Let's go to Bao's spot. Yo, what's up, Bao? It's been a whole year since we hit up your spot. And I see you got a sister spot right next to her. Tell us about it. Yeah, man. We just opened up a little shop next door. Just selling Bun Mi. Let's go and get you guys some. Let's do it. I'm ready. Yo, this is very like Becky. Have you had a Bun Mi roll that like? No, definitely not. Oh. So this is a rolled pork belly. And then we got the autos. This is Vietnamese head cheese. Chicken liver pate. And then we got some mayonnaise. And then we got some pork floss. Oh, the yok sung. Oh, onions, cucumber, coriander. Oh my gosh, bro. This is my first Bun Mi teat. You got the Bun Mi sumai, you got the Bun Mi teat. Bun Mi ga right here. Hey, I want the first time in a try. See what she says. There you go now. That's how you do it. I really like the combination of the sauce and the greens and the meat at the same time. Like it's so fresh to me. It's really good. Pate is on point. Slices nice and fine. It's sweet. I feel like this is like a Bun Mi lover's Bun Mi. Because I normally just have fur for I think that means and I've never tried something like this before. And it's like, it's just so good. I just can't stop eating. All right, here's a special Bun Mi. Probably something that most people have never had before. This is the Shumai Bun Mi. Oh yeah, good thing. Good thing I put this drink here. It's so juicy. I'm not going to lie, I kind of wanted the juice to drip on my Bun Mi. I've never had Bun Mi's that tasted like this ever in my life. All right guys, we just had some delicious Bun Mi's. What a way to end it off with some refreshing drinks. I got a soda chung. I got the Cafe Souda. Oh man, it's refreshing right here. Between the Bun Mi's and the Cafe Souda, I got the energy. We got to finish off the rest of this crawl, man. Good seeing you guys. Lebanese. I'm here with Chef Jad, who is from Lebanon. How would you describe this place to people who have never had Lebanese food? It's a very casual place, healthy food is traditional with the twist of modern. Our customers are mostly European locals. I also heard that Lebanon is oftentimes known as like the Paris of the millions. Yeah, it's very unique. All right, yo, I'm so ready. Thank you Chef Jad. I'm excited. This is a honey glazed grilled haloumi. It's a slice of cheese and it has a coriander dressing on top. This is like your favorite thing to eat. I feel like judging on your reaction, you're like that is so crazy. It looks almost like fish. Cheers. That sauce makes it different. Like if you give it to me without telling me it's cheese, I think I know it's cheese. Okay, let's start with the vegetarian favorite. Cauliflower. Looks like a volcano. Guys, that's not a mint sauce. It's a coriander based yogurt type sauce that they blend together. It's actually a little bit spicy. It makes vegetable enjoyable. To the Zatar chicken. Zatar is a spice. Oh my gosh, just look at that. Cauliflower, you got some jalapeno peppers, you got some pickles, you got some radish here. I can smell it. It had a thick crust and it was crispy, but it wasn't too hard. We got some Australian beef skewers. The name of this dish is Lemne Mishwe. Are you saying it right? Lemne. Lemne Mishwe. The name of the dish is Lemne Mishwe. Paired with a garlic tomb sauce and something very hot next to it. Is it chili or pepper? Oh, you went for it? No, it's good. The sauce and garlic was really good. The meat itself was tasty too, the way they spice it and season it. It's very tasty. Here we have four different types of one of my favorite desserts, baklava. Oh, it's very hot. It kind of reminds me of longsotang. Oh, you come with a dragon fruit. That's really interesting. Sweet, nutty, soft. Interesting fact, you speak Shanghainese. I know. We're in Hong Kong. A lot of Shanghainese people have moved to Hong Kong. My grandmother is actually from Shanghai. Oh, so you must speak Shanghainese too? Uh-oh, we're praising him again. I got every word of that. This spot is centered around the beer hoi culture, which is drinking culture in Vietnam, where you kind of just sit, chill with your friends, kind of pick out food and sip on some beers. Let's go get some Vietnamese bar food. This is a pomelo shrimp salad. We got shrimps, mellows, and carrots, res. Vinegar. Do you think that's fish sauce? It better be fish sauce. That is Vietnamese gravy, all right? Wow. It's very sour. It's fresh. That's new. It's got some tanginess from the fish sauce. This next dish is the shaking beef. Yo, that's really good. Oh man. I'm shaking in my boots. Got this lovely sauce. I think it's a lime beef, salt and pepper sauce. This beef is really tender. Shout out to this calamansi drink right here. Calamansis are like small lime. Really small limes. So this looks like a bánh quân, but they call it a pho quân here because there's beef in it. It's pretty much rice paper They like to call this the pho roll. For real? For real. For real. Oh wow. I like the fried shallots. If you look at the bottom, it's pan fried. Yeah. Beef rib, lettuce wraps. It's like a full meal right here. This is like a boat. Yo, it's got vermicelli. Oh yeah? It's got beef, it's got some peppers. Yo, those chilies are strong. They're so juicy, man. I love the noodles in it. Alright everybody, in the comments below, let me know what you thought was the best looking thing that we ate on this food crawl. Thank you so much to our local HK foodie friends. And until next time, we out. Peace. Peace. It's very delicious in five languages. It's very delicious. It's very good. It's very tasty. It's very tasty. Yeah!