 What are some of your favorite Asian dishes to eat that you cannot find at the restaurant? Let's talk about it because a lot of restaurants don't serve some of your favorite dishes. Why? This went viral on Reddit guys people were talking about this dish that dish. I love this It's a homestyle dish my grandma made my mother made but I cannot find it out and a lot of people were perplexed Why so make sure you like subscribing turning your notifications Andrew because this is a fun one This is just about some deep-cut Asian food knowledge Yeah, but one chili oil that you can't find at the restaurant yet either But maybe you will soon it's smaller sauce. Hopefully we're gonna be hitting some physical markets around the New York area soon But you can still order it Shipments are going out early November very very soon in the next you for being patient guys. Yes. I know it's taking a while I get it. Thank you for waiting. It's our first time hanging there with us It's really good smaller sauce.com from Sichuan to Sicily Andrew The original post was about this Vietnamese stewed pork and egg dish called tick call and this person was just like man I know there's a lot of Vietnamese restaurants in America But I can just not find this anywhere in the few times that I found tick call. It wasn't good. Yeah Yeah, I think Guys, there's a number of dishes that obviously you know from your childhood things that your grandmother made or things that you've Had at some restaurant. Maybe one restaurant or maybe back in Asia Yeah, maybe you had it overseas and you were like dude, I love this dish How come they don't serve it and there's so many reasons why they don't serve it sometimes It's just because no one's ever requested for it. So the restaurant. They don't care if you never asked for it So anyways guys, we're gonna get into the myriad of answers and comments So again, please hit that like button check out other episodes of the hop-hop boys David, what's one of your dishes that you love that is so hard to find at a restaurant? Man They try to enter the US market and like I want to say 60% of them failed We're talking about yellow braised chicken rice from Jinan Shandong aka Huangmen Jifang And this is a dish for northern Chinese construction workers. Yeah Yeah, but how gummers if it if you like it so much Why don't you think more restaurants do it? Is it just that because you have to base a whole restaurant around it and nobody wants to base the restaurant around it or it's not Really a beautiful pretty dish that you can mark up. You know what I mean? Yeah, I mean I don't know because I'm not fully that deep in the restaurant industry to understand all the semantics of it I do think it takes a lot of time I think the stone pots like take up a lot of grill space So you're always looking at your real estate distribution But also for some reason all the versions that I had in the US even the versions in Canada were better We're like half as good. All right as the ones overseas. I'm talking about yings chicken rice Yeah, it seems like you could read you should be able to recreate it somebody bring it Bring on one of my favorites is steamed salmon with it with ginger scallion So there's a lot of steamed fish with ginger scallion at like a lot of Cantonese restaurants like white fish Yeah, it's wife It's usually a cod or a bass or like even a tilapia, but with salmon and Salmon being one of the most popular sushi fish Why isn't it steamed more? Well, well salmon it is more of a Western fish It's a Western fish, but how come it's not steam more in America. I don't get that and then also the Shodrabing which is like a scallion pancake roll often very popular all over China, especially in Taiwan at the market Oh, are you talking about the one that they can kind of make it like an Eggman muffin You can make it like a burrito make it a breakfast version Yes, some little small pop-ups do it here and there but really you can't find it And I'm like listen if you're gonna sell scallion pancakes at your restaurant What about selling a scallion pancake breakfast roll? Yeah Some people were saying that it's because these dishes are theoretically too easy to make at home So the parents or just immigrants in general would want to say Oh, let's order something on the menu that uses a lot of techniques or equipment that we wouldn't have at home Do you think that that's part of it? I think that's more of the parents calculus than the calculus of second or third gen I think a lot of restaurants if you ask them like hey if you go to a full restaurant You're like hey, how come you don't carry tit-call? How come you don't take carry tit-call and then they're just like yeah, man like nobody like asked for it So he's like I'm just trying to sell what sells so like a bowl call rice plates bun means that's what's gonna sell I noticed a lot of stews don't do that. Well in a for a bulk distribution market in America Yeah, I think you can't serve too many different stews because it takes up too much space in the kitchen Because you got to keep the stew going you got to make it in big Big portion of course you got to cook it for like 48 hours. Yeah And if it's not like burned down, right? Yeah, but full and other noodle like one or two noodle soups is the only one that's worth keeping a big pot for you know Yeah, I think there are some street foods Andrew that are like not popular Maybe they could become popular with some upgrade gimmicks, you know Some people would call them gimmicks some people would just call them upgrades tomato egg That's the Chinese stir-fried dish. Maybe you put some meat in it the the fancy a child on maybe the street snacks could use You know guidance I eat which is the Hong Kong egg waffles. It just needs more flavors embedded in the in the carb I think a lot of these dishes that people feel nostalgic for are also cultural ceremonial dishes They may not they may have a certain time of the year or a certain ritual that they're associated with Um regional dishes such as Ilocano food in the Philippines They're not gonna have any representation in America more than likely right because people are just gonna question it Um, also, I think some of these interesting versions of foods Andrew They may split the market tick call has a Chinese Malaysian version called Tai Chi Palo Or Tao Yaak Bak in not because it all came from Hokkien immigrants to Southeast Asia Everybody's got their different versions. Anyway, let's just get into some of the things that people said in the comments section These are dishes that most people whenever they eat it. They love it But they're still somewhat rare to find at these restaurants. Yes, take call and bantet. Okay Have you ever had my definitely is hard to find unless you go to like a viet market that almost looks like a viet So I don't think I ever had that before can try Yeah, I used to get can't drive I've seen it at a couple spots, but only if they have a huge menu and it's probably not that good new new port sifu tan Yeah, who teal who teal is good and I'm seeing more spots serve it But you know what it is some full spots serve these dishes, but they're they they're like throwaway dishes like they don't put Their heart into it. Also Cambodians eat a version of it called catio and it looks very similar shout out to who teal I used to get that at goal in Delhi all the time in San Gabriel Andrew Camco qua the stuffed squashes in a hot pot and stuffed peppers. That looks actually really good I've never had that before bun koon bun koon is a Vietnamese version of churng fun. Yeah I liked bun koon a lot, but I'm not I feel like quite a few viet spots serve it But only a few spots do it good a lot of them don't care But me check Ali used to do it good the best for the cheapest Yeah, yeah, um a lot of people were listing South Indian dishes because Andrew South Indian food has less Representation than the butter chickens and the garlic nons of North Indian I probably the only main like South Indian dish people know is like the Dosa, right? Right, and it's because a lot of South Indian cuisine is vegetarian the avial They use a lot of coconut milk and different. I want to say okra's in there. I don't think I've ever had that Kali Cosambu It's a potato stew and you eat it with coconut rice. It looks really really good. I've never had it before Bendakaya it's just another stewed vegetable Yeah, I don't love okra, but for Chinese people were saying fan cha cha dan tomato egg was their number one Do you think it's valid to get this out or if your mom's like no no no we can make fun Home, you know, you know what I would say to mom if she says no, no, don't get it I'll make it a home. Are you gonna make it a home? Are you gonna go home and make him up? Are you are you sure about that? Are you sure about that you just got to go get it when you want it if it's really good But I'll tell you this sometimes it can disappoint you at the restaurant if it's a throwaway dish They won't they'll just whip it up real quick They don't get a lot of people are talking about the pricing as well because when it comes to jambing or specifically jambing Gwoze which is under the fat crepes. They were saying in China. It's one to two dollars US in America It's up to 14 due to the labor cost How much do you think it matters when there's a 7x jump from the hometown dude? Why did manufacturing move to China same reason why the jambing is cheaper there, okay? Because labor. Yeah, I know jambing's are kind of expensive in America, but I don't know. Yeah I at least we have them. Well cuz somebody has that kind of artistically poor. It's a crepe. It's a crepe I've literally seen I've got I've bought a 16 dollar crepe like French Crip before and then I've also paid for a High-end jambing and they're made the exact same way right same pan Different ingredients. I like the Peking duck jambing though That's a little bit of the American fusion in there scallion oil noodles, whether it's your poor man or thumbs. I mean or are these different ones? Steam pork belly and shrimp. Whoa, this one's a deep cut Cantonese one. I'm assuming yo I don't even know I've ever had this Some yeah snow cotton egg white fried red bean paste I've never had this before yo It looks good. It looks like something a better version of what I've had to have the Hongdao dipped in the egg whites Somebody says soy bean sprouts with ground pork. This looks like a simple homemade dish You probably can get it out somewhere and flushing or in 626, but yeah, probably not popular goot-ho-tang This is a pork soup with turnips and large dates in it um Once you get the Japanese food Andrew people were talking about man I always miss just tomatoes with soy sauce. This is a very common. I guess Japanese side dish dude I want to make that I never had that before Tonjiru pork stew again the stews Andrew always overlooked right right right right Nick niku jaga Niku jaga is another beef stew beef potato stew from yeah, I can say I don't even know what Japanese restaurant I would go if I wanted to get any of those yeah There's only one place in little Tokyo, LA Suhiro used to have a lot of this stuff Suhiro, okay, I they used to have it and it was open like super late. Um Filipinos also have their own version of tomato egg They got from Hokken traders, but they put onions in it looks good that looks good But they also have a more Spanish version because like we said Filipino food has so many different influences as well of its Own Andrew that is diced up eggs with tomato and raw onions almost like a diced up boiled salad egg salad Right that does not look as good, but I mean to be honest. It doesn't yeah Somebody said chicken in a saw. Um, this is actually possibly starting to come over Andrew I'm starting to see I'm starting to see more chicken in a saw on Philip of the new Filipino restaurants I think the old ones. I don't know if they're gonna sell. I don't know if they're gonna sell I don't know if it's a it's a grill reason. I'm not sure But if it's a grilled chicken leg who's gonna hate on it. Yo, I had to look it up There's about 10 to 20 videos on YouTube explaining you how to make chicken in a saw in an air fryer So, hey guys, I'm we might make it next Jollibee's group bring it over though Somebody sent from Malaysia Malaysian Kolo me and these are a lot of dishes that come from Brunei Borneo Kalamantan Which is a border region between Indonesia and Malaysia, right Borneo Kalamantan from Alhambra That restaurant is crazy dude I mean Malaysian food has a lot of depth to it man So I feel like we've only scratched the surface of Malaysian food in America Some of the me's the me gm's All this stuff on tiktok like KL foodie, and I'm just like dude What am I gonna eat that man? Shout out to pinang Epo um a samlaksa You know That I could see for people who really like that tamarin flavor soup. I can see being into it I'm not as into it. Someone said you can't find good bakote in America You can't find it as a lot of people are not going to put their effort into making a good bakote A good herbal pork stew. Yo, that is so herbal and pinang Malaysia. You cannot believe it For Koreans people said uh, miyoguk, which is a uh A beef and kelp seaweed soup. Oh, I've never seen that. Yeah, it looks good. I think it's ceremonial Somebody said a lot of uh, the chicken dishes dak jjim, dak tori, tang You know these are all like I would say out of all these ones I'm going with dak jjim or jjim dak Man, if you guys ever watched this one documentary on netflix called nation of kimchi or nation of panchan There are so many different types of panchan that i've never had that look delicious from that show. So I So you're saying the american representation of panchan is limited relative to the panchan There's a couple premium specialty korean barbecues. You can go to that specialize in giving you all these Oh, no, they give you like 30 or 40, right? Oh, we specialize in the 20 panchans like, you know But other than that you're going to get like four or five. That's it, right? Patjuk, patjuk is their version. Uh, like we said juk or juk is the is the same word And uh, yeah, they do a red bean paste, but they throw some nuts and some pumpkins on it too I thought that was pretty cool. So shout out to patjuk. I'd like to try that Moving on to thailand andrew a lot of people talk about the mountainous more village dishes I believe this comes from the isan loud border Canom jin nam kao I can see why they don't sell this at the restaurant, bro You said because the chicken feet just throwing in there Especially that type of chicken feet where it's not like falling off the bone. It's a little bit more like chewy and like You know tight around the knuckle. It looks good, but there's not coming over minus the chicken feet. Yeah People say gwejap. This is a five spice rolled noodle that you can get on the streets of thailand Um, basically the noodles they come in these like little squares and once they cook them they roll up So shout out to gwejap. Um, anyway, let's just get into the comments section, adrew Should people just get what they want regardless of what their parents think their parents are out We can make it at home. Don't get this far out. Oh, you want to get the To those or something like that, you know, just some some potato with some pork or whatever we can make it at home I mean unless you're gonna make it at home Just get it when you're out, right? Yeah, I mean I think that sometimes It's fun to get home-style dishes at the restaurant Even if they don't do it even as good as you make it at home Because you kind of want to see how someone else is Going to make it like and and sometimes you just want to eat what you want to eat So I don't think it's wrong I mean try it once and then see if that restaurant can do it well And if they don't do it well, then maybe you don't have to get it again Yeah, yeah, yeah, but then we we could get something we can make at home Or we could get the imperial style things that the emperor like one ton noodles I will never make that at home Because you can get it at so many restaurants, right and it's good and it's cheap But there are certain things that I would probably more think about making at home Yeah, somebody said, uh, man, I just love yokbang Which is this like toy saun meat patty with like, uh, hamyu in there with sardines or anchovies And they were saying but man, I always just see the staff eating it for a manager's meal Yeah, that is the ultimate workers meal is the yokbang is this meat patty If you go to certain Cantonese restaurants and you see the workers They'll they just got this big patty on top of rice and they just break up pieces of it And they just eat it and that's like it kind of smells if you're not ready for it because it'll have like a slight fishy Anchovies in it, right? Yeah, anchovies fishy smell, but it tastes kind of good, but like yeah, it's totally a blue I mean, that's like a blue collar worker meal. You know what I mean and a lot of restaurants. They don't want to serve What they would serve to the workers Man, they don't know if it would sell. Yeah, that's true. Some of these dishes are not pretty Some of these are not marketable dishes. Yeah, of course in asia You can find more places that will serve these things to you because uh in asia, obviously are in respective countries There's just gonna be like a wide ranger Why much wider range of depth but at the end of the day the american restaurants They are sort of beholden to what has margin was easy to cook and what will allow them to survive, right? Yeah, just the capitalism aspects and the economics. Um, ultimately, do you think these home style stew dishes are making in america or not? At some specialty restaurants, maybe the hipster ones that are trying to be like, oh, you know I'm serving my childhood dishes with french techniques mixed in with my mom's cooking You know some of those spots are going to serve it but other than that No, these a lot of these dishes It's going to be hard to market them I'm not saying forever because I think that A lot of dishes were unmarketable for a while, but then became popular The the vietnamese dill catfish that has since become more popular Yeah, did dim sum spots always serve chicken feet? When did that like Become like when did people become confident that people would buy that, you know, I don't know maybe but like I don't know it's tough for the stews because also I think the stews andrew they don't necessarily encourage alcohol Or beverage consumption. That's also another higher margin item that people need and they're very like Protein intensive with the meat. That's a good point and I would say listen for chinese restaurant If they can stir fry it, they might serve it Because it's much quicker. Yeah, if you make them stew it. I don't know. Yeah I mean, I always like goulash and I always thought man How can I can't get any goulash in america unless it's like I'm paying like 20 bucks for it from eastern europe Anyway, guys, let us know what are some dishes you wish you could find that are either home style or just Really authentic or obscure from the country you're from or the country that you know and you can't find it in america I always thought korean hot talks There needed to be a korean hot talk spot because I love the honey nut mixture that's in a hot talk But it's just hard to find and a lot of places they just treated like a throwaway item Like we said, leave it in the comment section below. It's a good thread It makes you think deeper about other asians not your own and even are you consuming? I'll tell you this andre after this thread Next time I can see take call at a viet spot. I'm getting it Until next time we to hop our boys. We out peace