 It's actually chicken feet doing this. So now this is like a cow soy salad almost eat the flower, bro Eat the flower. Can you eat the flower? Oh? Oh, it's here in St. Mark's in East Village and are the owners from Dome Bay The logo is a char chicken foot. They've got food from all over Sichuan. It's actually chicken feet doing this This is their logo, but it's called a roll. They got different locations one and flushing But this is their St. Mark's location if you guys look at the spread here We're gonna talk about the skewers in a second But you have Guo Baorou. You have the surf clam salad. You have the Sichuan French fries. She called it Langya Tudou, wolf teeth potatoes, and then you have lati ji. They have boneless and bone with bone Okay, and then you have kind of a kanto dish, which is the stir-fry in soup. This is more like a tatanteng dish Yeah, but let's take a look at the skewers. Oh my goodness. You've got Shao Kao right here This is just the straight piece of western bread not even a mantou. Yo check it. They got the this is their Chongyou Bing It's super thick. Oh My goodness you got shrimps all different types of things. They got a liquor license here All right you guys we got a dig into some of the food here at A-roll like we said it's a chain from China But it's been sort of locally adapted even the flushing location is gonna be different from the East Village one All right, you guys of course I got to lead off with the signature dish their logo like a deep-boned chicken foot So this recipe for the chicken feet is the same marinade as the one in China So this is the one thing that they keep consistent to the American version Here's guobao roe. This is like sweet and sour pork Mmm, yo the chicken feet of Feng Zao Feng Zhuang. It's pretty good. Mm. So the guobao roe is good. That's a very Dongbei dish Let me try the instant noodles right here. This is like your Chao Shao Ting Gong Zai Ming dude. What do you think about how everybody it's almost like a greatest hits of all these different provinces You know Guangdong, Sichuan, Dongbei. I feel like everything's getting mixed up now and again This is a young girl Chuan lamb skewer Damn not gonna lie. I think more Sichuan chefs need to cook Cantonese food Is it a hybrid? Yeah, that was fire. Yeah That was like some search one go inside me what I love is that you can eat these little peppers. They're not that hot It's a little bit in here Mmm. Oh, plus there's a pepper down. You start playing There's more of like a Japanese thing, but you know how it is nowadays in Asia everything's mixed up It wouldn't shock me if they had kimchi on the menu too guys, you know how I do with shrimp shell on everything These are not testicles. I repeat The Brussels sprout. I really thought there was a chance. It was gonna be testicles and I was gonna have hey hit me that small This is actually I was really looking forward to this Not gonna lie. It looks like that toast got a little Raid on yeah pause Little small on my to me open Listen guys. It's Friday night. We're on St. Mark's come to a roll straight from China. It's fun A roll. This is gonna be a new late-night hot spot. I can tell And which actually means poor in Thai so their drink menu when it gets going is gonna be very crazy and very inventive I'm sure but right here. They got a dish. I have never seen before I've been to so many Thai restaurants This is called latin and this is actually based off of a royal dish and it's essentially like an egg nest that's wrapped around pork and shrimp and Then you pour this cucumber relish on top and then you have these fried lotus leaf chips with Thai spices And then you have something that is more of a fusion with American strawberries Which is a they call it Tom's strawberry salad So it's a little bit spicy with the tamarind flavor. Maybe it's like a papaya salad except with strawberries So that's interesting. But anyways guys, let's try this egg nests first because this is some I've never had before Have you ever had an egg nest? No, you haven't all right guys. This is a royal dish not necessarily street food but from royalty Mmm got cucumber relish. It's delicious sweet spicy I like the egg that kind of wraps around it doesn't matter that it's in a nest form rather than an omelet form I don't know but I like it regardless. All right, everybody. Let's try this strawberry salad the Tom's strawberry. Oh my god Never had spicy strawberries before by the way Rin is super brand new and it's really vibing in here And I could see this being a perfect date spot lotus chips with Thai spices. Look at that Good all those speckles Mmm Bro, if you like those kettle potato chips, this is amazing This is almost like the Thai version and it has that kind of like lime spice That's kind of hitting the back of your mouth and tingling your mouth right now. I love it. This is so good All right So now the entrees are here and they are doing things differently first off This is your soft shell crab curry and I just the way they played it and how you're supposed to eat it It's supposed to take these rice noodles put them on my plate over here And then I add all my little accoutrements and kind of make myself a little salad look They even ball them up for you. Don't make me do it right now. I'm just gonna do it And then I top it off with some of this soft shell crab curry You can see all the little crab meats is shredded all up in that Yeah, I might just have to eat it all in one bite. I don't know. I don't know if this how you supposed to eat it That is delicious But then here is a take on cow soy which is a little bit different than your usual cow soy noodles that come in like a noodle soup form and Also like a braised chicken. This is fried chicken and then what they told me to do is to pull a little lime on top of it And kind of mix it in like a salad. So now this is like a cow soy salad almost let's try this So interesting that's giving me more like saucy noodle vibes almost like a spaghetti type With fried chicken on top and it's got a nice spicy kick So if you're in a spice definitely come here last but not least they have the crying tiger ribeye This is one of the classic Thai ways to make steak and it definitely mostly Heavily comes from the dipping sauce right here as you guys can see look at all the spices in this thing I'm about to just lather my ribeye pieces just like that I love this spot because actually all the five different owners and partners of this restaurant come from five different parts of Thailand And as you guys know Thailand very regional when it comes to the cuisine. So I just love the diversity here I would definitely check it out They have some very traditional dishes and they're doing their own take on traditional dishes like the strawberry salad So definitely check our in over in the East Village I'm telling you the food fusions are getting crazier and crazier But obviously the name has a cool ring to it because it's playing off Memphis soul Memphis is big on soul music in country music as well I would say man. Definitely if this idea appeals to you man, definitely check it out man It's pretty interesting and I think that they really are fusing. All right in my hand I have the mac and cheese ramen. Okay, definitely different obviously the Korean flares in there with the ramen And then I have this bulgogi meatloaf sandwich that is gigantic and dripping and It has a fried egg in it. This is a first time for me I've eaten a lot of Asian food out there, but I've never seen something like this. I heard the owners It's a mixed team of owners So there's definitely some Korean guys on the squad and probably some maybe Memphis barbecue guys too. Wow. Look at this I can see some of the gochujang kind of kimchi slaw influence right there And the bun is nice. So let's eat it. Slaw is really nice The bulgogi patty definitely interesting. Here we go guys Try some of this right quick by itself That's good, but I think small a la our chili oil that you go great on this and it goes great on things with cheese So let me just pour a little bit on ba-bong and Get that troughly tingly a little bit flavorful umami oil on top Mmm, that's gets kicked up with that. All right, I'm gonna try the sandwich with small a la. Oh my goodness Memphis soul. It's got that Memphis soul BTS soul big Memphis or even Texas style barbecue in with Korean flavors and I just think that's cool to see I want to see more of it So you guys check out Memphis soul over in the East Village All right next up on new Asian concepts We have this brand new Vietnamese restaurant over here on Clinton Street Which is not a street that has a lot of it authentic Asian food by the way But this is their fall right here. We're at the cloud restaurant guys above us. Look at the clouds. Just look Crazy crazy looks crazy. Um, but yeah, this is actually the broth is gonna remind you more of a northern Hanoi style Fuh very beefy But the noodles are still gonna be southern style because I think that's just what the New York market is just used to But look at this beef That's a big slab right there. Is that the oh, no, this is the fling steak nice and soft and raw It's about to cook right there. Let me just taste it real quick Mmm, very beefy. I can tell that it's stewed for 36 hours. That's how they do it here As you guys know, unfortunately, sriracha has been losing market share since uh, you know They can't produce any so a lot of Vietnamese spots are sick turning to other brands This is a popular one Right guys, this is the cloud Vietnamese foe. Oh my gosh, this slab of beef is crazy I mean, I think that they're doing pretty good for here and to have it here on clean street where there's not a lot of Asian food It's really important. So you need that Asian representation. I mean look at this cut of beef That was a big piece of fat right there, but I'm gonna show you The ball luck lock. This is mixed up nicely with the egg and a lot of the coup accoutrements the greens Let's get into it This is probably a lot of people's second favorite dish at Vietnamese restaurants aside from the foe Well, that is actually really good guys. I think this is one of the better bull block locks I've had in New York City, but right in my hand. I got smaller the shop is open guys It's open for orders click on the Shopify link down below Smala sauce to shop my Shopify. Let's try it on bull lock lock Mmm So good man One thing I like about small as you can just eat it on rice. It's a great finishing oil not too spicy But definitely has that cake Mmm, you know when it comes to Vietnamese food in New York City, but is maybe not exactly Mainstream I mean, it's definitely not on the same level as ramen I think on the West Coast in Seattle in the Bay area. Everybody eats foe It's mainstream out there So of course you got to offer your pork ribs and these are piping hot fresh off I want to say the grill. They're marinated with nook mom. I can smell that sweet sweet marinade. Let's get into it They're super hot. That's why I can't even pick them up with my fingers Wow Nice candy crispy outside almost like a like you get something from the Cantonese roast meat spot. Mmm guys. Come on. They got a soulful playlist You got the clouds above looking crazy. You got great ties tea. You got very solid foe You have a great bullock lock. I mean this is what Vietnamese food in New York is like right now So I hope they do well. It's a brand new spot very vibey Our next new Asian concept in New York City is actually a brand new Arabica coffee Location over here in no leader you guys they are entering the American market, of course originally it is from Kyoto So I'll tell you this it is not cheap coffee, but it's very high quality 625 for smalls. This is a matcha This is a Kyoto latte, and then you have a ham and cheese croissant here. It looks beautiful So I got to tell you guys the vibe is impeccable. It's mostly white very clean a lot of hipsters very artsy people here Tones of green got a little greenery plants in there, but overall really cool space. I'm excited All right starting off. We got the Kyoto. I got to stir it up and ruin the art. I'm sorry Pretty good man very smooth 625 no that is pricey. All right guys here. We got the matcha latte. You guys know what it is Let me just drink it right now as is To stand out, you know, I'm not a huge matcha latte fan David likes matcha latte is more than I do But this one is hitting let me try the ham and cheese croissant with a little golden eyeball in the middle Looking beautiful Very aesthetic Mmm. Look at that The yolk is all baked into there a big chunk Almost like a boiled yolk Mmm, okay, that kind of had a weird texture. I'm not gonna lie Mmm for being probably the most expensive coffee chain per ounce in the city I guess is it worth it? I mean I think the quality of the decor The vibe is is on point. Does it taste different? Can I tell as a non coffee aficionado? I cannot tell how elite the coffee is, but it is very good. Is it worth 625? I don't know. It might be worth the Instagram post Going on guys our next Asian concept is Nasli and Cole. We're here with Khadisha. This is a really cool unique concept Tell us about it. Yeah, for sure. So we are a Pakistani and Sri Lankan inspired bakery We are using flavors throughout the entire diaspora in our baked goods Our teas are sourced from small farmers in Sri Lanka and so are our spices. Are you Pakistani or Sri Lankan or Cole? I'm Pakistani, my husband is Sri Lankan. Okay, cool. That's dope collaboration between Daisy countries, right? Can you just break down like some of the items? Absolutely. So this cake right here is a cardamom sponge cardamom You can find in any savory and sweet dish in most Pakistani and Sri Lankan foods But it has a really nice twist with mangoes and raspberries. You've got a carrot-jai cake right here So freshly ground chai spices, carrot chai, with chai. We've got some cannellis We've got Nani's banana bread spiked with cardamom and nutmeg and then our signature cooking. Right here We've got a Camel cake with lavender and wild blueberries as well as some fennel. All right Well, listen guys. We've got to try some stuff here at the Pakistani Sri Lankan bakery. All right you guys, you are looking at a mango Cardamom cake guys, rose syrup, all different types of things here. This is a chai carrot cake Now I was talking to Khadisha. She actually came from a tech background Sort of a very like stereotypical You know upbringing for like a lot of Asian kids going into STEM But you know She was a hobbyist baker and she turned it into a profession now and like we said guys This looks so different from a Galabjuman or a Kulfi But she said that this is incorporating inspirations from Galabjuman Kulfi and all these other Brown, you know daisy desserts into a modern Western cake No That's really good. Eat the flour, bro. Eat the flour. Can you eat the flour? All right guys eat the flour I think there's a dandelion on top. Wow. No, they cut off all the little all right guys Are you gonna do it? Eat the flour man. Let me ask man. I'm not I gotta ask man All right Last but not least we've got this chai carrot cake I think it's so dope because you know online right now You so see so much subtle Asian baking whether it's South Asian or East Asian or Southeast Asian But I haven't personally got to come in contact with that much of the South Asian daisy side. So this is dope You know, I'm not a subject matter expert But I definitely taste a lot of influence from the Pakistani and the Sri Lankan side in these a lot of cardamom Rose syrup, but obviously, you know juxtaposed with a Western cake. It's pretty dope It's almost like Prince tea house, but daisy Prince tea house All right you guys next up on brand new Asian concepts. We have somebody bringing authentic Bami hang street Thai Egg noodles to New York City Andrew. They barely speak English in there. We've got the cracklings on top I heard that this is very difficult to find because this is something you would really get from a street vendor Possibly in the morning or the lunch. You've got ground pork here. You've got chashu right here. You've got the sprouts Bami actually means egg noodle hang means dry. Obviously, this is influenced by a heavy influx of Southern Chinese immigrants primarily Cantonese and Hokkien that went to Bangkok like I want to say at least like a hundred starting about 150 years ago Bami hang very difficult to find in New York City not royal style street food style All right, you guys like we said Bami hang egg noodles dry It's really good I want to say it's missing a little bit of the kick the pungentness that you would get from like, you know A street stall in Bangkok or sword cowboy or whatever, but you know, we're on the streets of fight I right now It's kind of crazy. I see something crazy pop off like we said guys This video is brought to you by Smala www.smala-sauce.com It's out right now from Sichuan, Sicily. It goes perfect on these egg noodles Bami hang. This is actually the first time I've ever had this dish in my life and I'm having it with Smala All right, you guys you guys are looking at one of those like pan Asian dishes You can find this at any Asian fusion spot. I heard you can find it Maybe some version of this in Thailand to tie fried honey chicken fried chicken with the lettuce wrap It's good All right, you guys we are on the border of Soho in West Village right now. I'm here with Quentin You're looking at a French guy who owns a Japanese on a Geary spot Are a lot of people shocked when they see you a little bit at the very beginning? Yeah, for sure But so I come from like a French hospitality background and I wanted to offer something like different Grilled and free and like affordable So that's why we put up Coro Coro in the city right and you guys do a few things different than like a traditional Japanese owner would do right like what are the differences in your guys is on a Geary We fusionate like different kind of cuisine so you can find like some Cuban flavors and Jamaican flavor Sometimes from French flavor to and also you got sort of hot right? Yes, hot and made fresh water as well. All right, you guys a Coral Coral. All right. Welcome to Coral Coral There's our next Asian concept in New York City just opened up over in West Village This is a on a Geary spot and they actually have some non-traditional on a Geary's They have some jerk ones and they have a sexy shrimp. They have a Cubano one They didn't have it today. So I got the truffle tuna nice and fresh gluten-free mmm Check it out Ramune Get a Ramune get a on a Geary So upon having this I mean definitely it's a little bit non-traditional So I think if you're looking for a very very traditional on a Geary experience, maybe this is not quite it There's probably another spot. I would recommend in Chinatown called Yaya, but considering there's probably nothing like this on this street I don't know. I got high hopes for it. Let's check out this chicken one Mmm. Oh This one's flavorful Here I got two other flavors I have a sexy shrimp and a yama, which is a green coconut curry And I guess it just begs the question how popular can on a Geary's get in America? They have an emoji for it on your iPhone, but really I mean could it could it keep spreading? I mean it's it's simply just a rice ball with seaweed, but the form factor makes it really easy to eat Let's try the sexy shrimp. Mmm. Not bad. Not bad. Pull them Kind of spicy Yama chicken curry See it right there. Oh Hey, good flavor on all these guys. It's kind of like pizza on a Geary's are a blank slate and fill it with anything I mean, I think it's so cool that you know Japanese cultures at this point where you have all different types of people running a Japanese concept I think the spot is cool And it's just adding something different because honestly you can put anything in rice whether it's a rice bowl or in a on a Geary Rice ball, so I don't know it's exciting and I want to come back and try the jerk The jerk it up flavor and the Cuban flavor because obviously those are the two flavors that I'm like ooh That could be crazy, but anyways guys check it out Korakura West Village All right, our next Asian concept in New York City is actually not Asian It is the second location of a very very famous bakery called Le Cobra. It's actually a Danish bakery Kind of like mixing Scandinavian and Japanese aesthetics together But man, it's not really Asian food, but I just see a lot of Asians here I think Asians really like this bakery particularly this one. I think it might be the design mixed in with that Asians love pastries. I see all types of Asians here other ways South Asian East Asian Okay, I saw these Asian everybody. All right guys So as you can see that there's definitely are some kind of Japanese hints But I think that's because a lot of Scandinavian designs take from Japanese minimalism in Japanese also borrow from Scandinavian Minimalism at the same time So it's kind of hard to tell but there's definitely some Asian accents kind of looking like to Tommy Mads or the or the Paper separators anyways guys. I got the sweet bun here. I feel like this is something that a lot of Asian people would get I'm gonna cut this in half make it look nice Oh Crazy And then here I have the shoe you pronounce it as shoe. This almost looks like the top of a bowl of bow Chinese pineapple bun Dang I might have to try this one first. I Never eat this with a fork, but he was like, you know, do you want a fork? I was like, yeah Let me not eat it like a barbarian Oh Not good man mad good My delicious All right, this is some peach cream inside of here Guys doesn't mess it up my my diet I don't know which one I like more men, but I like the circular buns here That's all I can say guys Le Cobra was their second location and a lot of people do mistaken it as a Japanese Concept that's what the worker told me and so yeah, I guess it's not really an Asian concept, but it's sort of