 My favorite dish here reminds me of something that my mom makes. As a white guy, we all love Panda Express. I do love Asian food from Chinatown, the authentic, but I'm very interested to see what we got going on here. What's going on, guys? 2021 has been a crazy year for Asians, some good things, a lot of bad things. But today we are trying to more focus on one of the positive aspects. As you know on our channel, we love to cover how culture is constantly changing. So in this video, we're going to be delving deep into brand new Asian restaurant concepts that are getting so popular in New York City and across the country. A lot of it is being led by second generation Asians, first generation Asians, international people, and even some non-Asians who are just embracing the culture. So starting off this journey, we got Native New Yorker Marco with us. What's going on, everybody? So I grew up in the Lower East Side in Chinatown. I grew up on Asian food. My whole entire life still eat it till this day, but I'm more familiar with the older Asian food. But today we're going to check out the new stuff. So our very first brand new Asian concept is Milu here in the Flat Iron District. It is a Cantonese-based, very fast and casual dining experience. Guys, one of the dishes reminds me of exactly what our mom used to cook back at home. So it's very special to us. Shout out to Milu. Let's check it out. Big shout out to the sponsor of our video today, Bokksu. It is the premium Japanese snack subscription box. You've seen me talk about it before. It is like none other. It comes straight from Osaka, Japan. These are snacks you cannot find at your regular Japanese supermarket in America. So guys, every first time Bokksu customer is going to receive a seasons of Japan box at first. But every month after that, they're going to get a specific theme. They have this little booklet that's going to tell you all about it. It's got tons of information, guys. Learn something about your snacks before you eat them. If you're interested in Bokksu at all, use Lung Rose 10. You can get 10% off of your subscription box up to $47. That is a really good deal. Check it out. Try it out. If you are into Japanese snacks at all, these are super high quality and exclusive. Check out Bokksu. All right, you guys, we are here at Milo. We have arrived. The interior honestly looks like something out of the IFC Tower in Hong Kong. But they have a really cool team behind this spot because they have chefs from Asia, Asian American chefs, as well as non-Asian chefs bringing in almost like a French 11 Madison angle. So all right, starting off at Milo, we have the top three dishes here. And I can tell you, man, this looks like something I've never seen before. I mean, the presentation of Cantonese and Chinese flavors is amazing here. The chefs behind this are trained in Hong Kong. They're trained at 11 Madison. That means that they're highly trained. So they actually have pan Chinese flavors here. So that's why that duck doesn't look fully exactly the same as it does in China. In my head, I was like, why is it the duck that I get from King's Kitchen on Nuts where it's like shining almost? Right. So this is the crispy Mandarin duck. So Mandarin being probably like a more broad term of duck. And this is the poached salmon ginger scallion sauce, which this is my favorite dish here reminds me of something that my mom makes. The Geng Chong salmon. And then here I have a Yunnan beef brisket. Yunnan is a different province of China, but still in the south. We all picked our relative favorite dishes. Yes, absolutely. Because Mark was leading up with the duck. Yes. You're a duck guy. Andrew, you got, you ate this, you requested this dish so much. This is the number one thing I get here. I've been here like four times already. Milo. I've never had the Yunnan brisket before here. I always got the salmon and the chicken. This is good. Don't talk to me for the next two minutes. I'm not gonna lie. I was really skeptical because I'm used to eating roast duck from the barbecue, uh, Chinese spot. Yeah, from Newtown. But damn, this is really good. Oh my goodness, guys. I don't know if you're a brisket person. I am. I know that this is super succulent. And I think it's really crazy the blend they have of like almost like advanced French techniques, but the flavors and all the spices are very traditional. I love China town food. It's kind of greasy. But here at Milo, I would never thought in a million years that I would have white rice with salad. And I would never thought that it would taste this good. Yo, you guys, the salmon is a winner here. I give this an unequivocal 5.5 out of 5. This is my 5 out of 5. Get the poached salmon. All right, you guys, we have the next four dishes here at Milo. Everything has been fired. I think that's why they keep the menu small. What are we looking at? We got soy roasted chicken. I've got salt and pepper pulled pork over here. I have Sichuan cauliflower. I got chili crisp chicken, which I thought was popcorn chicken at first. And not to mention, we have broccoli and mushroom one tons and fennel pork one tons. So for the vegetarians out there who don't want any meat whatsoever, this is going to be your dish right here. Round two. For me, anytime I go to a casual dining, fast casual spot, I'm always getting the roasted chicken. So for me, my 5 out of 5 dish out of the round two was the soy roasted chicken. All right, ending off our mind blowing meal here at Milo. We got dessert here. And even the dessert, they're trying to take it to the next level. But still at the same time, keeping it simple. We have the milk tea soft serve. And of course, this is supposed to replicate flavors of Boba. But those are chocolate balls instead of, you know, cassava root. This is the egg tart soft serve like a Don Ty. The malt cookies right here. And then you have your bowl of bow that's filled with their own house-made cream. No, open that up. Marco, what's in it? How you say it? Bowl of bow? This is like a bowl of bow cream puff. Wow. The bowl of bow. The cream in here reminds me of a cannoli cream. It does. It's a good point. Hey, that's a good Italian insight. David, you've always been telling every like Chinese dessert spot that like they need a Don Tod soft serve or Don Tod ice cream. Milo got it, bro. All right, you guys, that's it for Milo, our very first spot on our new Asian concept food crawl through New York City. Just highlighting some of the positivity. We go to a lot of restaurants and usually they fall within sort of like within my expectation. I would say Milo hits outside and above my expectation zone. Impressive for a couple of reasons. One, not just the flavor and the quality, but it actually, the food comes out really fast. All right. And the prices are not incredibly high. It's lower than you think. It's lower than you think. Of course, it's going to be higher than your other Chinese spots that are of the same speed. But yo, I mean, I'm just saying in Flatiron district, you know, this is a nice meal. All right. I'm here with one of the owners and head chef Connie. You love Milo, but could you explain to us the concept and how it came about? What you're trying to do? Basically, we wanted to open a Chinese restaurant that was just a little bit different from your typical Chinese restaurant. For us, we feel like Chinese restaurants are either like super casual, like takeout spots that you kind of see on like every corner, but on a lot of corners in New York City or like the place in Chinatown with like the red tablecloths. And then I wanted to do our own version that was more inspired by traditional Chinese food, a little bit more, but a little bit more modern and just like our version of it. There's a lot of second generation or internationally thinking Asians that are opening up spots. Do you feel like that Milo is like a pretty good mixture of western and eastern flavors and could this be the future? Yeah, I definitely think so. I mean, like I'm second generation, you know, I think it's like the perfect blend of like the childhood food that my parents served me to try and like remind them of their childhood food but also being heavily American in food. I think I've been looking for something like Milo my whole life, something that is both authentically southern Chinese but with western innovative touches that leave you feeling healthy. The portions don't look big, but they're surprisingly filling in the stomach. I wonder if Asian themed high quality dig in type concepts are a huge wave of the future. I sort of hope so. I think it's a big area of opportunity for Asian food but it'll take an expert team to execute. Milo seems like they have that. Alex, we are here at Five Spice right now and let me tell you this. I have never seen anything like this in New York City before. How would you describe Five Spice? Well, we're just trying to bring modern Vietnamese casual to East Coast. Something new, something exciting. Right, you're saying a concept that maybe people in San Jose, Houston, O.C. Garden Grove are more familiar with. You're bringing it to Manhattan. I always, I travel, I see other places do other interesting things with food and for someone who grew up in the restaurant it's now a smart time to try to bring a little change to the cuisine. Alright you guys, round one has arrived at Five Spice which in my opinion is the most West Coast spot in all of Manhattan, at least as far as Asian spots go. We are looking at a gigantic short rib this is a new trend within the fur world. Marco, I know you used to eating on Baxter. Have you ever seen anything like that? Never in my life that I've seen that before. So I'm back to street. I normally get to get like the VIP food soup so this is definitely very, very different. Here we got the Bumble Hue. This is next up. I know you just learned to pronounce this recently Marco. Bumble Hue. And do you know why they call it Bumble Hue? I don't. Because it's from the city which is in central Vietnam called Hue. These are fish sauce Brussels sprouts. Marco, you are one of the few non-Asians I know you could totally do fish sauce. You're not against that. 100%. I'm with the funk. Let's do it. Have you ever had a battered spicy fish with a runny egg with that bun me right there? That's something different. Oh, look at that. The tenderness right there. Oh my goodness. Yo, you guys, this is some West Coast Asian goodness in Nolita of all places. Giant short rib fur. Best short rib I've ever had easily. Oh, that's a good taste, man. That's good. By now, I'm sure somebody, if you live in a major city, somebody in your city has done a gigantic short rib fur. Let me tell you this. Not all giant short rib fuzz are created equal. All right, next up, of course, we've got the Bumbo Hue. I think in 2021, any good Vietnamese restaurant worth its salt has a good BBH on the menu. Bound to here at Five Spiced. Like we said, a little slice of ASEAN and Nolita. I have two different types of bun me's. I've got a spicy beer battered fish with a runny egg. Of course, I've got the classic Vietnamese pate bun me. And then what do you got? I got the bun sale tacos with pork and with shrimp and little coconut flakes they got on there. Am I gonna lie? I never knew going to a Vietnamese cuisine that this was a thing taco. Right, well, this is absolutely a new fusion dish that I've only seen here at Five Spice. I'm not saying they don't do it in other cities. You guys let me know, but that's amazing. I have to come clean, man. This spicy beer battered fish bun me is one of my favorite. This is my favorite fish bun me I ever had, period. The flavors are just so much more elevated than any bun me's sandwich I've ever had. And it's a taco, even better. All right, so I had to tag in for round three. Dave is behind the camera now. Marco, in front of us we have the jazzo, Gio Gio, which is the Vietnamese egg roll. And then you have these wings here, which are like probably have like this nook mom glaze on it, which is the fish sauce. And then you have your classic bun me. Okay, so of course we got the Vietnamese egg rolls here. Wait, Andrew, you got to put a little hoisin. Ah, man, that's not what I do. That's what you do. That's what you do. Yo, I would have never thought I would find the Gio outside of Back Street. Here I have the traditional bun me with the special combo me. And then you got the fried Brussels sprouts. Yeah, and the Brussels sprouts, it's not really Vietnamese, it's more of a fusion of what us modern, you could say Westerners eat. Yeah, and a lot of new American restaurants, they have a Brussels sprout dish, but this has Vietnamese sauce on it. More fish sauce in that one. And I think it's cool because Vietnamese fusion is almost like double fusion because a lot of Vietnamese food already is fused with like French influences from back in the day, as we know. Let me see how they do the original bun me. This is a traditional one. So these Brussels sprouts are the best Brussels sprouts with the most flavor I've ever had in my life. And I love that little fishiness to it. And it has a perfect crunch. You know what I love about those Brussels sprouts, bro? Can you put some in my sandwich here? I got some, I'll get it. Oh, mix solids. See, you know the mix solids. That's why I tagged myself in. Mm, whoa. The Brussels sprouts here, five out of five topping. All right, so closing it up here at Five Spice, I got to say, as a West Coast guy myself, it's very comforting to be here. And I recommend anybody who's even from the West Coast or even lived there or visited, come check this spot out because it's giving you a different vibe. I know it doesn't look clearly different, but trust me, you got to come here and you'll know exactly what I mean. I think that the Vietnamese culture might be one of the most chill and fun of any group in the world. It's really open-minded and they focus on having a good time. That's the French influence, the warm weather and just the all-around attitude of, hey man, what's bothering you? Just relax and have a good time. And I think that's really going to lead to the proliferation of way more Vietnamese spots. One of the major food trends in 2021 is fast casual, quick service. You guys, you know, because of the pandemic, I think it was a trend even before the pandemic. Basically behind us, China, they got a spot that's trying to do their own more authentic version of Panda Express. Now, this spot started in Jersey. They're at a location in the city. We're in the financial district right now. And this food is pretty much what, if you had a, you know, Shanghainese or Taiwanese or Cantonese grandmother, what they would be cooking at home. So this is much more authentic than, for example, Panda Express. Yeah, listen, I love Panda Express. You know, as a white guy, we all love Panda Express. I do love Asian food from China until I'm the authentic, but I'm very interested to see what we got going on here. Hey, go man, can you quickly tell us what the concept of China is? Yeah, so we started China because we saw a huge void in the industry in the fast casual sector especially. So if you go out there to a Chinese business center and you see the Mexican concepts like Dostoro, such a polite, you see the sweet greens, the diggings of the world, but where's our Chinese food? The name, China, can you explain how that came about and why you guys wanted to name it that? Right, so that's the question we ask ourselves. Both me and Henry, my co-founder and the other guys, we were working in corporate America. Every time we ask ourselves, where do we want to go eat? And sometimes you joke around, we say, Chi Na, right? Chi Na. Yes, it means where do you eat? Like Chi Na, like a bayfong, like Chi Na, come here now. Come here now, Chi Na, come here now. Aren't you guys, we are at China Chi Na. We are looking at homestyle Chinese guys. They don't attach it to a specific province. It's almost like the way like mashed potatoes and gravy, it's almost like it's just American comfort food. It's tough to pinpoint your finger where it's on. I got a pork belly. You've got pork meatballs, grandma style. We got the egg, tomatoes, some scallions and wild rice to be on the healthier side these days and some crispy onions as well. I think the wild rice is sort of a new little elevated touch point, you know. Forbidden rice, it's supposed to be healthier for you. And then of course I just have these Sichuan pork bowl, this is shredded pork, it has the wood ear mushrooms, a little bit of spicy kick to it, cucumbers on the side to cool it down. So we all have pork dishes here. Let's try these guys. Chi Na. This is my first Asian meatball. I give it a 5 out of 5 for sure. It almost tastes like when you go to the barbecue Asian spots in Chinatown. The roast pig they have tastes just like it. Look better. The forbidden rice has its own flavor. It's a little bit like fragrant cinnamony. It tastes almost like a deconstructed guava which is the vial of buns that everybody's familiar with. Immediately, it doesn't taste like how I imagined, but I'm impressed. Guys, if you're coming here for that sweet and sour like cliche flavor, which is good by the way, and we all enjoy that flavor, you're not going to get it here. This is way more homestab. This is stuff that like, even our grandmother would kind of eat. David, like, old Chinese people, they eat a lot of like braised stuff and a lot of stuff that actually looks like this color. It's like kind of brown. Yeah, this is it, man. This is like a real deal meal. Last but not least, we got a vegan bowl here at China, Chi Na. All right. I'm going to pour this ginger-scaling soy sauce on it a little bit. For me, it was this in the pork belly. Wow. Bro, honestly, come get the spicy Mapo tofu eggplant. The pork belly, yeah. That was it for me, man. I'm telling you. I actually think this vegan bowl is my favorite one. Now, all right, guys, I think we've determined that Chi Na, this brand new, you know, grandma's express type spot is good. Do we think that it will work? Now, when you say, do you think it'll work, does that mean like, do we think that a concept like this can expand to, let's just say, five, 10 different locations? Yeah, I definitely think so. I mean, it's appealing to walk in after hard days of work. You come in here, it's calm, nice. You can see all the nice pictures of the food. And it's appealing, but the food tastes even better, you know? And it's healthy. And everybody in today's world, we want to be healthy during COVID times. We're looking for a nice, healthy meal. Anytime a restaurant opens up in the financial districts or like the office area, you tend to kind of trust it because they wouldn't open up there with the intention to serve you some really bad food. So everybody's always going to try it out. So as long as people give it a try, I think they'll like it. Pork belly, five out of five. Sichuan eggplant, mapo tofu, five out of five. Those are you two bangers here at Cherna. Cherna is trying to create a new genre of Chinese food in America. Grandma's cooking for the corporate lunch crowd. I think it's definitely got a shot because the food is good and as they continue to make tweaks, they'll get into that sweet spot. People are more open nowadays and plus, can you really eat orange chicken for 30, 40, 50 years in a row? Within the bubble tea world, there's always been different niches. Some spots focus more on teas. Some spots focused on milk. Some spots focus on games. Some spots focus on toppings. Well, right behind us is almost the evolution of the organic tea lane that I want to say really 10 run was in. David, I don't know if I'm looking at some type of Soho Chanel pop-up with it's about perfume. Is it tea? I don't know, but this is kind of where a lot of boba shops are headed just like a lot of cafes want to be very aesthetically focused and make it an interesting experience. Boba shops do too. Bubble tea is like Tiffany's. Tiffany's. That's what they were going for. Tiffany's bubble tea. I got it. Tiffany's bubble tea. Okay. Great way to put it. Okay, thank you so much. Thank you. Thank you so much. The reason there is such a tremendous line behind us is because actually that a viral video about the packaging for this that went viral. And it's a really crazy machine that looks really cool. It seals it and turns it into this very unique looking, almost like clear Coca-Cola can. Honesty, luxury boba. I think it's kind of expensive, but I think it's for a reason. It's all organic. I can taste the quality in this. This blew me away. Marco, you think you're, I think you're drinking one of those elixir bottles from the game of Zelda. Yeah. I'm going to submit it to you now from it. You know, this honestly, I don't know the flavor. I mean, I don't know what it's called, but I'm, I'm getting like vanilla vibes for Shoren and it's really, really good. This is kind of like how restaurants in the food industry is going. People want new experiences and they're doing a good job. And you know what I love to see too is that it really goes to show you that the TikTok generation, man, I feel like they really are integrated with each other. Oh yeah. Like, you know what I mean? Like there's, I don't ever remember growing up necessarily seeing a boba line, like maybe with that many different types of people. Yeah. Guys, I think you're going to see a trend throughout all these spots that we cover. These spots are all going to be able to appeal to a wide and diverse market. Even this spot, even though it's nestled right inside of Chinatown, it is not just for Asians. It is clearly for everybody. And that's what's cool because it's going to also drive a lot more traffic to the general area as well. Boba shops have always been a bastion and a place of solace for Asian kids in a crazy city and crazy country. But in 2021, it's about time some of them reach out to people who didn't grow up drinking milk tea. And with all the smiles, it's a beautiful thing to see the diversity. All right you guys, next up on our Asian food trends 2021 is a Georgian fast casual restaurant. Now stick with me here. There are some Asian influenced dishes here even though I know that Georgia is technically part of Eastern Europe. Marco, what do you know about Georgia? I don't really know much about Georgian food, but I do know that it's a mixture of east to west. Hey, there's not even that many Georgian restaurants in New York. So to find a fast casual one, someone who's trying to make it quick for everybody. I was super excited when I saw this place pop up on Yelp. Let's go check it out. All right you guys, we're here with the owner, Romas. Can you tell us about your concept here? It's Georgian fast casual. Hi. So it's, yeah, fast casual. We just opened like a month ago. So most popular dishes in our menu is like baked goods, savory pies. At this location, there's a lot of students around and it's like very kind of comfortable for people to have, you know, convenient to like food to go, let's say Georgian food. All right you guys, we're at Delia. Like we said, this is a fast casual Georgian restaurant. I'm not going to pretend like I can pronounce the names. I wish I could. I know this is Kajapori. I know this is Kinkali. Everything else is sort of like... Khashashuli. Khashashuli. Khashashuli. No, the names are pretty cool and no, they're fun to say actually. I think immediately should we start? We're going to start off with the bangers guys. This is the Kinkali, the big Georgian soup dumpling. You grab it from the top. You're going to eat it kind of like a shalom bao when you bite it and then you suck the juice out. So let's go for it. For Marco. With the hands. The hands, look at that. This is the largest dumpling I've ever held in my hands. It's a brawl of dumplings. It actually kind of looks like the way a money bag would look like in a video game. Kinkali. Very herbaceous, very meaty. Definitely has the same consistency as a dumpling. Real quick guys, I had to just grab some steamed dumplings from across the street at Laoma Spicy just so we can see how similar or different the Kinkali were. I'm not going to lie, I love the fact that the Georgian version has onions and pepper. Yeah. And I could see western people maybe even preferring it to the Chinese ones. Of course I love the Chinese ones. I love the dumplings from every country but I will say the Kinkali is special. Moving on, Marco, what does this look like to you? A calzone. A calzone that you're going to literally look like that but can you guys explain it? I don't really know what's in there. I think it's essentially a bread boat of cheese. Cheese and egg. Cheese and egg in a bread boat. This is the dangerous zone. We're about to burn our hand with some cheese. I'll try to save your hand. Can't say there are no elements of a grilled cheese but it's better. All right, you guys, we are looking at Georgian sausage with a salad. Marco, you got a beef stew. It's a beef stew of mashed potatoes with a Georgian spice and a Georgian cuisine. That's fire. That's amazing. Oh my God. No, I actually think I didn't even have that yet. I think this is better. I think the chicken is good. Get that piece. No, no, the leg, get the leg. It's all good. All right, grab that piece. I'll take the leg, man. The flavors in here are crazy. Oh my God. A sausage and dip it in the mashed potatoes. No sausage. Pause. That's the most flavorful chicken I've ever had in my life. In my life. One bite. No double dipping. No double dipping. Look at that. Honestly, for me, my favorite two things that we had on the hot dish menu, maybe the favorite three. I would go king kali, kajipuri, and then actually the chicken. Like I said, this chicken was a five out of five easily. I love to see other cuisines kind of do an accessible, fast, casual version. Because of course you can go to their enclaves, go to their neighborhoods and get the real thing. But to bring the real thing out here and package it in a different way and make it accessible to everybody, I think is one, very tough to do, but two, very noble. And the food is honestly really good. So if they can make the food authentic and fast for people. Definitely come to Delia and get the Georgian fast, casual, very authentic and accessible. Like we said, you can just get it on your way to work. But you guys, we are here at the dessert round at Cafe Delia. Delia is a Georgian expression that just means happiness. There's no real meaning. This is joy. That looks like an eggplant. Sure, right? This looks like eggplant emoji. That was a crazy texture. Moving on, guys, to the honey cake. This looks really interesting. I smell like, I definitely had this before. Oh, wow. I've never had that before. No, you haven't, bro. You've never had that. Yeah. Kind of moist, but also parts of it are dry at the same time. And it's just like this mixture of textures. I do think it looks good, but I think Georgian food tastes about even 4X better than it looks. Absolutely. Flaky cake. I don't expect that texture. Let's say the honey cake and then the roast chicken were the biggest sleepers though. I knew the kajipuri and the kankali were good, but in terms of the honey cake and the chicken, five out of five bangers, unexpected. Guys, if you guys listen to our picks from this spot, you will not be disappointed. Georgian food is one of the best unknown cuisines in the world. It's a country with such different influences from the Mediterranean to Persia to Turkey to Mongolia. Previously, you could only get this food at fancy sit-down restaurants, but now in 2021, you could lower the barrier to entry with a fast casual spot. Another food trend that we see in 2021, Andrew, are obscure provinces of traditional food finding their way into the city center using technology. So we're at old Xi'an delicacy and they're using technology in a way that you just would not think that they would. Hey man, everything is becoming faster, so what we're going to be able to do is we're going to order right off of the iPad over here. But here, you got the eye-pizzy, okay, and you're just going to tap for here. David, what do you want? I mean... Probably noodles. If we're talking about Xi'an. Are these the taparngi, possibly? Well, some version of it. Some version of it. We'll say flat noodle, of course. Oh, get the extra spicy. Marco, extra spicy. That's good. It's only one way. Marco, you said you've actually been here before. I was actually here with my ex, but we were arguing the whole time, so I don't remember if the food was good or not, honestly. Okay. So, yep, we're at old Xi'an, Lao Xi'an, and we just ordered some lamb noodles, some liangpi, and all types of rojambu, or rojambu, or like Chinese burgers, pork chicken, lamb, beef. David, be real with the people here and how we ordered, because you can do this in China. It kind of feels like China. You guys, we've got some Xi'an ancient food. This food is probably from a thousand years ago, circa the Silk Road. You see a melding of Middle Eastern Indian Chinese flavors here. Marco, you said you actually know something about the Silk Road. Yeah, I mean, it was a passageway to trade from Iran all the way to Asia. Yeah. I mean, that is true. I'm not going to lie. I'm surprised you knew about that. I knew. It was funny. For some reason, that always stuck with me from social studies. Yeah. So you got the liangpi noodles, which are a little bit more jelly-like. So the thing about the food is that these cuts of chicken are probably non-traditional. It's probably made more for the audience out here, so it's more mainstream, because it kind of looks like teriyaki chicken slices. So this is lamb burger. We've got scallions on there, and this is the pork burger. I got to teach you how to say this. That's a rojambu. Rojambu. That is crazy. It tastes exactly like China. Marco, how's the lamb burger? Yo, it's really, really good. I love how they put the peppers in there, so it's a nice little kick they have, but the flavors are really good. This definitely reminds me of a pulled pork sandwich before. Definitely. Really, really good. The bread's different, though. I never had a top of bread like this. Yeah. No, it's different. It's very difficult to describe. This might be one of the better sauces, too. It's really easy to eat. This is honestly one of the craziest dishes I ate in Manhattan ever. All right. It tastes like we're flushing. Try this beef shank stew. Here we go. This rojambu. Look how bubbly this bread is right there. If you see it, this thing is amazing. Oh, my God. Hey, were these not some of the most authentic tasting Chinese noodles you've had in terms of like that central Chinese flavor? Yeah. I got to say, I'm pretty impressed by the flavors that they have. I think the cuts of meat and kind of the style that they put it all in, it's not necessarily the most authentic that I've ever had. Now, it's pretty cool, Marco, that you can come here and you can just order off the iPad so it's easy for everybody. Of course, yeah. And, you know, it's that language barrier, so you can see a lot of non-agents come and they can just order real quick off the iPad and I think it's a really unique, cool way to do things. Ancient thousand-year-old food, brand-new technology of the Xi'an spice company. That's spicy. Continuing with our 2021 Asian food trends, we've got Tatsu ramen right behind us. Very, very much like old Xi'an delicacy. It's pure iPad menus. Yo, you do not have to talk to a single person to order a nice bowl of ramen here. It's also open very late. That's why we're here at night. Marco, you love this spot, man. The best ramen in New York City. Wow. Hold on, huh? You do know pasta more than noodles, so, but I'm going to take that with a grain of salt. No, no, no. All right, let me just say this. I do like the ramen here. It is, all right. No, no, no. If Marco feels that way, that's your opinion. Even the pork buns are amazing. And the fried rice. The food is very solid. The food is very solid here. It's owned by a white guy from California. Wow. But he partnered with a Japanese chef to come up with the menu, and I think that that's something that you're going to see a lot moving forward, because obviously in the past, it was almost like either you have people from Japan doing it, ultra, you know, serious Japanese style, or you had like some wacky, like San Antonio ramen, and remember that they're doing smoked brisket stuff in Texas. I mean, it makes sense because you're going to have a second person kind of get the systems going, set things up, know how to market it, but then you've got to have the authentic Japanese chef to bring in the authentic, you know, Japanese flavors. And also to be honest, for PR reasons, it just sounds better. So anyways, guys, Tatsu ramen, we have eaten here very, very late at night before, right after Fat Buddha. Tatsu ramen. All right, you guys, I just realized this is not an iPad. This is something much bigger than an iPad. It's their own, you know, toast, own proprietary thing. But anyway, you've got a bold ramen, hippie ramen, old school naked soul ramen, a red ramen. What's your favorite Marco? Yo, I go with the bold ramen. It's amazing. And the best thing about it is that if you're gluten, if you alerted the gluten, they have non-gluten free. And they have gluten free noodles. So they have options here, guys. Oh my goodness. We're looking at a cheeky ramen. This is their pork tonkatsu. So the really interesting thing about the broths here at Tatsu ramen is they were formulated with a Japanese chef but with a non-Japanese audience in mind. Old Shion delicacy and Tatsu ramen are riding the iPad menu tech wave. It definitely streamlines operations. It makes their entire restaurant back end run smoothly. Touchscreen menus have been around for like five years, but honestly, I do not think the technology got really good, convenient, and just smooth until this year, 2021. If I had to bet, I would be bullish on this trend of iPad menus. It only makes sense, especially if other people have already adopted in other countries.