 Whoa, so good man. I love it, I love it. Oh my gosh, it's like a sandwich fried rice. Mad good man, whoo. So in this video, we're leaving Manhattan to check out some never before seen Asian food. It's mostly in Brooklyn, but a little bit in Queens. So by the end of the episode, I'll need your help on suggesting some other spots we need to check out. Hit that like button and let's go. All right, our next spot is not quite in Brooklyn, but it's in Mathbeth, Queens. So it's pretty close and I'm here with the Queens plug Perry Stacks from ImageNY. We're at Driftwood and this is a brand new Asian fusion restaurant. I mean, I want to say they're doing Asian fusion right here, but how would you describe the food here? So the food at Driftwood is Asian Americana. They do highly influenced with seafood dishes. So it's a mix of a little bit of Asian influence. All right, we're in the back of the kitchen at Driftwood with Shane. Shane, you're the chef owner. How would you describe Driftwood and what were you trying to do here? Driftwood is pretty much like my experiences working in fine dining, working in a lot of casual restaurants as well. Trying to blend the two together, food that I like, and then trying to make it like an Asian Americana comfort food kind of style. Tell you, I know the food is going to be good because look at his arms. He got the tattoos. If your chef does not have tattoos on his forearm, get it, all right? It does the chef have a full sleeve tattoo in his serving childhood dishes with French techniques. All right, everybody, we got the starters here. What I think is cool about Mala Tots is that Mala is like a seasoning that they're kind of sprinkling on everything. And it's just something that I wouldn't have expected, you know, Tater tots with Mala. Something so American, it's so Chinese now. I'm going to try it up with a little bit of a Sma Lizzie. Mmm, these are so good. You guys got to get these. All right, we got the crab boughs here. Never seen anything like it. Don't crab. Man, I just came back from Boston and I had like a lobster roll and a crab roll. This, this is killing it, man. It's like an Asian lobster roll, right there. All right, here we got oysters with a Palmelo Minonet. Wow. Tastes like Asian pear. I never had oyster that was like sweet and fruity too. That was crazy. Oh yeah, it was really good. Got the two cheese dishes, cheese corn. Ooh, mm. So much grill flavor in this corn, it's crazy. The filling on this corn first right, Boone. Little peppery, a little cheesy, really good. And then here, man, I have actually this tea leaf salad. I love the Burmese tea leaf salad, so I think I'm really excited about this one. Whoa, that was refreshing, man. Cuts through everything, lots of different textures. You have nuts, you have fried one-ton strips in there. You have corn, you have all these different ingredients. All right, so the entrees have arrived here at Driftwood in Maths Beth Queens. Maths Beth is not ready for this. What are we looking at, Mimi? Look how little squishy these things are. Look, they squishy, they squishy. Oh, this is a new churn fund. This is not the old churn fund. Then I have- It's some walk hay, that tastes the walk hay. Tons of walk hay, I get that salt and pepper vibe, and that is so delicious. So this is one of the signature dishes, right? Oh my gosh. It's like a sandwich fried rice. Wow. The flavors come together really well. Oh, true smokiness. I mean, that soy cured yolk is crazy. What about this dish? Peri-peri vinegar, is it? That's your vinegar, bro? Yeah, peri-peri vinegar right here. I love peri-peri sauce. It's one of my favorite, man. Shout out to Portuguese food. Try this. It almost feels like the first time I had Filipino lechon with the pineapple sauce, but it's like a spicier twist on it with the lettuce wrap. It's crazy. The skin is really good. Crazy. So this is kind of like your Korean chicken and waffles, but the waffles are like the Hong Kong egg waffles. Wow. All right. Cheers. This is like eating an Asian-American student union all in one plate. It's like, you got some Thai chili, you got some Korean chicken gochujang sauce, and then you have the Hong Kong egg waffle, the guide on side. Mm, sticky, salty, chewy, sweet, delicious. Take some maple syrup in there. Yo, I'm going in. I want to do something about this. Cheers. Cheers. That charred butter, I don't even know if I've ever had charred butter in my life. These entrees are going crazy. It's like, I'm trying to think. A lot of flavors going on. Yeah, of all the fusion inspirations that go into each dish, whatever Shane's doing is, that dude is creative. Guys, I'm here at Driftwood and Mass Beth Queens, and I'm trying small law on, they're so inventive, creative dishes here. Here I got the churn fun, but it's not just any churn fun. Mm. Saltiness helps highlight the small law. I love that. So good, man. I love it. I love it. All right, and last but not least for the hot dishes, we got their seafood boil in their very own Driftwood sauce. See what I do? So there's the sauce at the bottom here. This is like at the bottom of the bag that you would get. Gotta dip that. Little fingerlings. A little, it looks like my thumb. Look at that. Little thumby. Real yummy. Ah! The only time I pour small law on my fingers. Mm, mm. Don't worry, I've been practicing. Dessert, guys. And of course, it is still impressive. And if we have a sweet potato cake roll that's kind of based off the Hong Kong cake roll, you can find that at any bakery. And then you have a... Milk tea pudding. Milk tea pudding. Ooh, okay, okay. And then you have a persimmon turnover with ice cream. I've never had a persimmon roll at all, bro. This is actually one of my favorite things to do is like a la mode. So... I'm gonna try this roll. Cheers. Mm. Whoa. Bourbon caramel? That's, bourbon is very strong. Amazing, all right. Let me try this milk tea real quick. Ooh, that's smooth, Earl Gray. Classy, guys. Driftwood, Mask with Queens. Come over, check it out. Grand Ave. It's incredible, new Asian restaurant, right in a place that you wouldn't expect. All right, on to the next spot. See you guys later. All right, everybody. Our next new Asian concept in New York City takes us out to Bushwick, Brooklyn. We're outside of Noon. This is their Brooklyn location. I'm out here with a special guest, Jay Key from Righteous Eats. What's going on, y'all? Peace, peace, peace. Jay Key, you've had the food here. Yes, sir. How would you describe it to people? I would describe it as Korean American manifestation in food form. They have some new dishes that are different than their East Village locations, so I'm really excited. Man, shout out to Jay Lee. Man, let's go. Check it out. Check it out. It's the music of 2000 songs in late 90s. I love it. It's got the vibe. Here we have the Korean burrata pizza. They have roasted kimchi on the sauce, along with a nice burrata piece. And then I've topped it off with sushmala. Check the link down below. Crispy, crispy. Bushwick, this is the bulldog. It means essentially fire chicken, spicy chicken dish, except it's on a pizza. I love the idea of Asian pizzas. I'm so excited. Shout out to Jay for coming up with it. The pizza here is very impressive. It was spicy, and has the thump-o-peas, a little rice cakes on top, and it's just super saucy. Everything here has a lot of flavor. There's a lot of cheese at this restaurant, so for those who are cheese adverts, watch out. But check out Noon Bushwick. It's got a crazy vibe. Feels like a club. It feels like I'm in a hip-hop club, eating good food, but that's why I like it. Shout out to Jay. I'll head to our next spot. All right, everybody, next up on Asian Food in Brooklyn, we are here at Pecking House. Pecking House is started by a guy named Eric Wong, really cool chef. Eleven Madison Park did the whole French train bear-type situation, created this spot. It's totally something different. It is not your Nashville hot chicken sandwich. This is their signature chili chicken, and it's made with Tianjin chilies and Sichuan chili crisps. So it's not just one type of chili. And I tell you this, I can smell it off of it right now. It kind of reminds me of Lao Gan Ma and a number of other things, but I'm super excited. Guys, we have the salted egg yolk. Here we have their chicken sandwich right here. That's gigantic. And then their signature cornbread with their apple honey sauce, which I'm gonna get into, but anyways, guys, first comes first. This is what you gotta go with. This is a thigh, chili chicken, here at Pecking House. I'm very excited. Ha, mad good. One of the cool things about this spot is that their water station over there, you can get sparkling and still water, as much sparkling water as you want. They don't even charge you for it. That was unlike any other chicken I've had. So let's check out the salted egg yolk. I'm gonna take a bite here. Man, it is so crispy. You can just see it, you can hear it. Guys, what I love to see is Asians doing their twist on things, you know? And I think that's the great thing about America is that culture is shared. So they're totally infusing Chinese flavors, whether it's salted egg yolk, or tan gin and Sichuan chilies, all in one piece of chicken. We just eat the skin real quick. That was so hot, that was so hot. Telling you the Brooklyn crowd can take funky food. When you talk about salted egg yolk, fried chicken thighs, I feel like Brooklyn people are down for that. All right, everybody. This is their Picante chicken sandwich. It is gigantic. I'm about to cut it. I think it has two pieces of chicken filet in there. Let's see if this knife can go through. I'm pretty good at cutting things in half. The Picante sandwich is their most popular, and it actually infuses Latino flavors because I think the other co-owner is Latino. Oh, oh man. Look at this beauty. Oh my goodness, oh my goodness. Guys, I did bring Smala. I don't know if I'm going to need it here because everything here is already so, so spicy with Mala, but let's check it out. This has Oaxacan cheese. Guys, this is the Picante fried chicken sandwich here at Pecking House. Surprisingly, that whole thing stayed together pretty well. I like it a lot. I really love the cheese. It does kind of have like a deeper, darker, like I don't want to say like mole vibe, but like definitely something more from the chili peppers. It's very Mexican, but let's try some Smala on it. Ooh, wow. All right, ending off here in Pecking House, guys. An O2, you know, Southern American food. You have cornbread here with real pieces of corn inside. I love it, man. You got a Chinese and Latino guy cooking fried chicken and cornbread with their own twist. I know you got a bunch of other people in Brooklyn doing all different types of foods. I love the take and the quality on it. I definitely think you guys got to check this spot out, Pecking House. Our next ultra modern Asian concept is Milu. I'm telling you guys, their whole aesthetic here is being copied in other cities. I don't want to name any names, but look, you guys are looking at a egg tart, tantat, soft serve. The owners are from Hong Kong. They were from Eleven Madison Park as well. So you're really seeing like a lot of elevated fusion spots these days, but very few spots do it the right way. I think Milu is one of those that does it. Arch, you guys, like we said, this is a modern elevated, almost like Western Hong Kong fusion. You are looking at Gyeongchon Salmon, which is ginger scallion, you know, braised salmon, steamed salmon, I'm sorry. You've got some of the broccoli right here, but look at, even at this salad, I think this is pea sprouts with cilantro and a lot of green onion as well. So this is different as well. But anyway, we got to get into this. This is actually more of a home style dish. You do see Gyeongchon, you know, ginger scallion fish, but salmon, it's a little bit more like, people do that in their family. We did it all the time growing up. That's why we got to come back. Like we said, this food crawl of modern Asian concepts is brought to you by Smala. If you want to get some, check out the link down below. All right guys, we are at Grant Street in Bedford, one of the most famous intersections of Williamsburg, Brooklyn, and welcome to the newest and smallest location of the Nanshang Shaolombao Empire. This is actually an express concept. They just opened it. Tons of to-go orders. But it should be the same original quality that you can get at Nanshang in Flushing, which is the original location. So I'm really proud of this chain because they started in Flushing, they expanded in Manhattan, now they're in Brooklyn. I mean, look, they're serving Shaolombaus to everybody. And I love this concept because you can freeze these Shaolombaus and steam them up at different locations. So right here, we have their spicy beef Shaolombau. Spicy beef is not a traditional flavor, but of course, I think it's a big hit with the Americans because Americans like beef. Do my little dip, my little vinegar bath right there. That's spicy, that kicked me. I like it so far. Kind of tastes, it has a little Sichuan flavor. Spicy beef, they got soy milk too. My other dish here that I really wanted to try is one of my favorite kind of combinations, which is a tuna bing wrapped around some juicy beef. You might know this as a neuro dream bing. Really popular dish, lots of sauce. I'm assuming it's gonna taste a little bit like a peeking duck bao. Maybe, who knows, let's see. What I really love about this concept is that it's exposing all different types of people to traditional Shaolombaus and some non-traditional stuff, but they have a lot of traditional stuff on the menu. I'll tell you that. I don't know if anybody's ordering them, but I think it's cool because this concept really feels like something more you would find in Asia as an express dumpling spot. So here I got small love, of course, you guys. If you guys are interested, click on the link down below. Oh, let's douse it. I mean, listen guys, Nan Sheng from Flushing to maybe the rest of the United States now, because once they get this system down and they're spreading all across New York, who knows, maybe they're in different cities. So I'm really proud of them, but we got competition coming into town because Deng Tai Fung is on its way to Times Square, so we'll see which one takes over. But I got the spicy beef one. I know it was pretty spicy earlier, but I'm gonna add some small love, make it extra spicy. Oh my God. I don't even know if I'm, if this is smart. Mm. Oh, that spicy beef one is good. Guys, Nan Sheng, then maybe the next great Shaolong Bao chain from America. Another new, old thing you start to see too is Chinatown concepts directly porting themselves over to Hipster Williamsburg. So Big Wong restaurant has been around since 1978. They basically replicated themselves here. Do I think they might have had an opportunity to hipsterize and modernize it? But do I also think some people like that 1980s style? I don't know, you tell me. Different strokes for different folks.