 Oh, cut the crust off of the bread. I like, I don't. There's a lot of people out there that call themselves Asian foodies, but in 2023, you can't honestly call yourself that until you've had a bunch of these dishes that we're about to list. Yeah, I mean, there are levels to this in 2023, Andrew, low, middle, high, intermediate, entry level, expert, and we've probably eaten at thousands of Asian restaurants by now. So let's just break it down cuisine by cuisine. By the way, these are all dishes that you can find in America. So we're not gonna be talking about, you know, some grandma's dish in some faraway province and some faraway village, even those others are delicious. We gotta talk about things that you can do to improve your Asian foodie score today in America. And these are all dishes that we've actually had at American restaurants. So guys, we gotta go through all the different types of Asian cuisine. There's a lot of them, so bear with us. But let's start with the number one that is probably one of the most prevalent in America, which is Cantonese cuisine, AKA Southern Chinese. Right, this is the one that we grew up with. Most people, Andrew, when they engage with Cantonese cuisine, they're probably getting shioyuk, right, the roasted meats. They're getting dim sum, or Americanized Chinese, or even like Chinatown, which is really, if you know its own genre. However, Andrew, do you think people are missing out on all the steamed dai pai dong seafood dishes? So I'm talking about what? Steamed scallops, steamed clams, so like, hams with clam and soup. A lot of different steamed fishes. Yeah, I would say on the more intense, I guess, or expert level, there's a lot of abalone. There's a lot of seafood. There's, oh, and possibly on the cheaper side, I know that's a deep cut one for a lot of Cantonese people, it's like the yuk bang, which is like the steamed meat patty over rice, which is maybe not the most popular dish for like non Asians to eat. Yeah, it's an intense flavor, because I think there's a lot of like ham yu and like anchovies in the yuk bang, which is like this meat patty. Not even personally, my favorite dish, but I know for, you know, the older crowd, they love themselves a good yuk bang. So what's trending amongst Cantonese food? Because I think a lot of people are like, I've had Cantonese food for years, blah, blah, blah, it's been around for a while. Right, like how was Cantonese food coming into the 2023, right? What's hot right now? I would say Bolo bao crust. You know the pineapple buns that you can get at a classic Cantonese bakery? I would say that a lot of people are doing stuff with Bolo crust, like the pineapple bun burgers or like dessert burgers or ice cream sandwiches or something like that. So that is what is happening with Cantonese cuisine. And we're moving on to Korean. I would say a lot of people, they love Korean barbecue. They go to the tofu houses, which are Sundubu houses, right? They usually get Calbee or spicy chicken combos. And probably if they're following K-pop or more like the BTS stuff, more of the modern foods, maybe chicken and beer or a Jigae, which is like an army stew with possibly a slice of cheese on top. Yeah, obviously like the bar food, like tapoki and like even maybe the Korean hot dog are trending right now. However, you got to keep it moving. Gamja tong, this is the next level, right? The hundred year old dishes, they are, people are missing out on those. I think the tongs of Korean food, AKA the soups and the stews, highly underrated, under eaten. I think Koreans know that they're good, but they're not served enough. And I think people when it comes to stews, they got to know Koreans got some really good ones. No, especially things involving like a lot of perilla leaves and perilla seeds. That's like a hyper unique flavor, that. I love that. There's this spot under yuk de jang that's really good with like, you know, I'll pop up the menu here. David, what do you think on the intense pick? Like a type of Korean food that is popular, but that, you know, it's kind of got high barriers to entry for people. I would say, what, gopchang? Gopchang is like, I like Korean food. I like grilled Korean meats a lot, but no, gopchang is not on my list. I would say another thing that is maybe not considered intense, but a lot of people are more, you know, getting into at the expert level would be like Busan or Jeju Island cuisine, which is made up of different ingredients, more seafood heavy. Yeah, I would say what's trending is kalguksu, yuba tofu pockets. That's very trendy. And then also now you're starting to see some of that Korean bar food, like the gochu twijim. I believe that's how you say it. It's like a Busan, a fried pepper. Oh, with the meat inside, right? I would also say two things that I haven't really seen become popular that I'd like to see, Andrew. Dakjim, which is really popular. I heard in Seoul and hotteoks. I would like to see some more honey almond fried hotteoks. Moving on to Taiwanese cuisine, Andrew. Wow, wow, wow. Most people, realistic of what? Boba, popcorn chicken, beef noodle soup, all really solid picks, maybe a little bit of Lurofan, 50-50, right? But what do you think they should try? I think three cup chicken, all right? That served out a lot of Taiwanese spots. I also think the Taiwanese sausage wrapped in bigger sausage, David. Xiaoshangcheng, or DaShangCheng, BaoXiaoShangCheng, yeah. Kind of hard to say for me, yeah, it's hard to say. But anyways, definitely that. Oh, Taiwanese breakfast. What do you think? You mean like the Shao Bing? It's a little bit of Jamaican vibes in the sense of like the beef patty in the bun, yo-tiao in the Shao Bing. Yeah, I brought a lot of carbs, a lot of carbs. I would say the intense pick is probably oyster noodles, oamiswa. And you know what's I think trending right now is Taiwanese, there's a style of food called ur-chow, which is kind of like a Taiwanese daipai dong where it's a lot of hot stir-fries, a lot of wok-hei. Right, like daipai dong's in Hong Kong, but instead of being chewed out, influenced there more like Hakka, right? Yeah, maybe Hakka and other influences. Oh, dude, Fly's Head, a lot of black bean stir-fries. I see that mostly trending at Taiwanese restaurants in America in 2023. It's really good, man. Moving on to Mainland, China, Andrew. Most people probably what, get dumplings from the North. They get Shao Lung Bao's soup dumplings from the Watertown, sort of Middle China Shanghai region. They get cumin lamb from Xi'an. They might get spicy in the Southwest, which is more Sichuan Chongqing. And then just noodles all over. What are they missing out on though? There are some other dishes that I think maybe more and more people are gonna be serving, but there's like Ruer Gan Min, which comes from actually Wuhan, which is delicious. Right, which is a- The delicious thing that comes from Wuhan. But David, there's a, you have a favorite dish called huangmenji that you have been preaching about. Yeah, huangmenji and other like duan. Like duans are almost like a mixture between a soup and a stew and a casserole. It's like hard to describe because it doesn't really have like a full English translation. It's just a duan. But yeah, I love like heated stone pot things like huangmenji, which is a braised chicken dish. I would say the intense picks from mainland China for me mostly involve intestines. Like Sichuan mala intestines at a 10 out of 10 level. For me, that's an intense expert pick. I'm just not gonna go for it. You know what's trending is obviously soup dumpling Shaolongbao have been trending for several years. I feel like every spot in New York serve soup dumplings. You mean regardless whether they're Watertown, Shanghainese, Wuxi, Hangzhou or not. There are so many soup dumplings in New York. New York loves the soup dumplings. You think it's like the quality's gone down because a lot of people are like, oh yeah, the soup dumplings are trending. Even though that's not from my province, I'm just gonna make it because that's what people want. There's so many decent soup dumplings in the city. It's hard for me to even pinpoint what's the best ones aside from- I would say, would you say a lot are between seven and eight and very few are nine and 10. Oh, one thing that I'd like to see get trending, which I don't know if it is, Andrew, is Guizhou Mifun. Oh, okay. From Burt Bowl, like the spicy chicken cold noodles. And shout out to this one spot, man. They were, say, serving guo kuiz. But guo kuiz, they closed down. So it clearly, it was like this, essentially Chinese flat hot pocket with meat inside. It was delicious, but I don't know. I wanna see those come back, man. But I guess, I don't know. Maybe just tell- It's interesting enough, and guo kuiz come in two different styles. A Sichuan style and a Henan style. You know what? I like those meat patties, like the robings. Jingdong robings, or just robings. Yeah, there's just the rope. Like a big meat, just pocket. If from Beijing, the mundane robings came over from the Forbidden City. Anyway, moving on to Japanese, and a lot of people have Japanese listed as their most favorite cuisine in the whole world, right? However, interestingly enough, Andrew, most people just pretty much dip their toes into what, ramen, teriyaki, maybe Izakaya's, yakitori's, and of course, various levels of sushi. Anything from, you know, super authentic sushi to omakase, fusion omakase is all the way to just Americanized sushi. So, David, what's the next step in Japanese food? Since everybody's exposed to some level of Japanese food. And by the way, guys, I think that these are spots that are decently numerous in America. We had to list numerous spots that, you know, just, you can find them in America. Soba spots, nabe spots. Nabe, kata nabe spots that are almost like their version of hot pot. Like jungle nabe, or, yeah, I think that's the one that the Sumos ate. Yeah, that's really good. And to me, a lot of people would have expected me to say shabu, right? But for me, actually, I'm gonna say expensive shabu-shabu is good, but it's a little overrated compared to nabe pots. Wow, you're kind of like, instead of shabu-shabu, you're like nabe-nabe. I'm not going on the shabu-shabu. I think the intense pick, Andrew, of course, a lot of people would be like, the intense pick dude would be the blowfish sushi. Well, the Fugu, the Fugu's never coming to America, guys. They're never gonna allow that to be served in America. We had it actually in Japan that tastes pretty tame. I would say it'd be Japanese kaiseki, the small individual dishes meal. We had it at a pretty good spot in Toronto. Yeah, I see a lot of different levels of ramen and different types of ramen. I think chicken ramen, Tori ramen is going to get more and more popular as it already is, and there's some great Tori ramen out there. Tori Python. Yeah, and then also ceremonial matcha. That's what's trending. Legit ceremonial matcha spots. No, because matcha's been trending, and even Starbucks has a matcha, but it's not like Uji ceremonial matcha. We are talking about ceremonial matcha. Yeah, I think a lot of Japanese concepts are actually like, that's one of the more developed foods in America in the big cities. Vietnamese, Andrew. Most people get what? Fuh. Yeah. Bunmiz. Yeah. Vermicelli plates. Yeah, you know the basics. Would you say that those are the three that most people engage in? Yeah, yeah, there's also, at some spots, you can get a Vietnamese hot pot. I don't know what it's called in Vietnamese, but those always look really good. There's also this thing called mi quang that has this yellow turmeric noodle that not a lot of spots serve, but you should get it when you have the chance. No, no, you see mi quang spots more and more often, right? What I do like in New York is that a number of the Vietnamese spots out here, they have the clay pot with the salmon in it. Right, but it's supposed to be traditionally with catfish. Yes, I know, but you know, salmon's tasty. I really actually like bun kun. Bun kun is sort of the Vietnamese version of chung fun, like rap rice roll. In a lot of ways, man. It's better, dude. It's better. It's got its pros and cons, but David, so what's the intense pick of Vietnamese right now? That is kind of trending. Oh man, bun mam. And this is like a rap platter from Hanoi. And there's a spot in New York, you can get it called mam. I think that that is pretty, like definitely, it could be more acquired because of the fish or the shrimp paste dip that you dip the bun mam. I love any sort of rap food that Vietnamese have, but yeah, because the cuts are intestines and blood sausages. For some people, it's not gonna be your favorite. Yeah, I think a lot of our intense picks are gonna involve intestines or sausages made of blood. Andrew, I think the trending one in the Vietnamese world actually is Kam Ga roti. And when we say roti, we're not using it in the Indian word, but it's actually like a fried chicken leg dish that I have started to see be trending. And it's not something that fits within the bun mi pho dichotomy. Yo man, I know there's one spot. Seattle, I hope they start serving it more in New York. Yeah, delicious. Moving on, David, what's next? Filipino, Filipino, Filipino. Okay, so of course you guys know the basics, lumpia, adobo, halo, halo, you know, Jollabies if you count that as Filipino food, which it's a Filipino chain. Yeah, I think people need to get into arroz caldo, which is their version of chicken kanji. And I got to say arroz caldo, Andrew. And I heard there's even some tiny influence from the Spanish cuisine in that dish as well. It might be the best version of chicken kanji I've ever had. It's up there. That's a big statement. I think other people got some really cool dishes. And beef caldereta, it's like a beef stew that I heard is, you know, I've had it before. It's got carrots. Really? I actually, surprisingly enough, around the world beef stews are all kind of similar. Or at least every country serves a beef stew that is similar to each others. Yeah, and it looks similar. But in different cultures, it maintains like a different place in the food hierarchy. Definitely better than Campbell's Chunky Beef Stew. I would say the intense pick, the chocolate meat, Andrew, the dinigwan. Oh my, yeah. You know what? I'm so 50-50 on dinigwan, I'm not gonna lie. I'll have some good versions. I've had some good versions, it's a tough sell. To me, when you cook stuff with any sort of pig's blood, it can go, it's so dicey. Like you're playing with fire, it's very volatile. You know what's really trending right now, David? Is anything ube? All, everything ube, ube, I think is the purple color of the Asian food world. It has a bright color. It has a sweeter taste than taro. Smooth. I know it gets mixed up with taro a lot, but it's actually a deeper purple. I think that taro and ube are from the same like plant family. Yeah, they're both roots, but ube tends to be a little sweeter. Shout out to ube everything, man. Moving on to Thailand, Andrew. This is probably one of the trendiest foods in America right now, right? It grabs a lot of different demographics, appeals to a lot of different people. Andrew, probably everybody, what? Realistically eats pad thai. I think people have moved on to pad siu and pad kemao lately, right? And pineapple fried rice. I've been seeing people order pineapple fried rice nonstop. You know what it is, man? It's because even the dudes who kind of like more ate like hood Chinese food, they're starting to eat more pineapple fried rice from Thailand too. Thai fried rice is really good, man. It has a lot of flavor. I totally recommend it. Some dishes that you should try that you can find at a lot of spots now are duck boat noodles. Duck boat noodles. Or just duck noodles in general. Duck noodles is a 10 out of 10, man. And then you have khao soi, which is kind of like the curry egg noodle soup type dish with the chicken drumsticks. With the chicken drums in it. Soft shell crab curry at some of the nicer spots. Yeah, you have to go to a more high rent Thai spot to be able to secure that dish. And it's probably gonna be in the bigger cities. On the intense side, which we have seen is like raw crab larb or raw fish larb. Or just any type of larb, right? Lap from Isan. Obviously Thailand, they have like very different cuisines in very different provinces and regions. And I'd also say any of their pork dishes, like Thai's really grill pork really, really well. I would say their trending things right now is crab fried rice and papaya salads. I see those things trending into the future. And it's not just like the base level one. It's sort of like a papaya salad. You could do a salted egg yolk papaya salad. You could do this papaya salad, that papaya salad, this type of lap, this type of lap. Moving on to India, Andrew. Of course, everybody knows they love butter chicken. They love chicken tiki masala. They love samosas, roti, non-paratha, tandoori chicken as well. Tandoori is actually a popular dish, but it's actually underrated how good tandoori chicken is. But what do people need to try? At this point, if you've had a lot of Indian food, you probably have needed to try mushroom mutter, kati rolls, dosas, from the South, different types of panipuri. Panipuri is kind of trendy right now with the little crispy balls, you poke into it, and then you put the little sauce and the beans inside. That's pretty good. I know Galabjuman, some people would debate whether that's a popular dish, but I would say most people still have not had that, that are not Indian. Dude, if you like donut holes, try Galabjuman for sure. Oh, Galabjuman is the best donut hole on earth. It's good. It's very, very sweet though. With the ginger vibe in it too. I would also say the lunch tins. The lunch tins that they carry multiple levels. I forgot the name, I'm sorry. Intensity-wise, you would want to get in some of the, maybe deeper, some of the cheese curries, the palak paneers, the dal makhani, which is more of like the bean lentil stews. They're almost like to the outside eye, they might look like a curry, but it's not. And you know what's trending right now are a lot of like Indian burgers, like there's a spot called Rowdy Rooster out in New York and Nam Keen that are doing like Indian chicken sandwiches. Those are the fusion spots that they may or may not have in India, Andrew. But in India, the slider style, the Vada Pav is really, really trending. So people can either put meat in a slider, Andrew, like meat and curry, or even the lentils and potatoes, aloo, other things in a slider. And, and, and the hawk of Chinese food, Gobi Manchurian is kind of trendy right now. Oh, that's trending. That's the way he's kind of been around in certain Indian neighborhoods. There's always been a couple of restaurants, but now it's reaching the city and trying to be cool and hipster and modern and stuff. I heard it's trending in India. Yeah, over there. Andrew, Indonesia, you know, probably- Indonesia. I don't know how much people know people. I do think a lot of people eat Mi Goreng, the instant noodle, right? The brand from Indomie. They probably get beef rendang. And I noticed a lot of people really stick with beef rendang and skewers. Satay, bhabhi, satay, ayam. And I think by now, you know, because there's so much crossover between Indonesia, Malaysian, Singaporean, obviously. But yeah, like Nasi Lemak is obviously a dish you got to try. And actually, I'm not going to listen. I'm not, I don't eat everything with my hands, but I think something about eating Nasi Lemak with your hands, it's kind of nice. Yeah, I actually really like the anchovies. That's my favorite way to eat it in there. Andrew, the sap buntut, which is actually an oxtail soup that's clear. I actually really like a lot of food from Borneo. Borneo Kalamantan is like one of my favorite restaurants in America. Gado Gado. I think Gado Gado is one of the best salads in the world. Wow. And what are the intense picks? I would say there's this dish called Gudeg, which is like a stewed jackfruit. And it's not necessarily too crazy, but just eating jackfruit that's been prepared like a protein, I think would be like, people would be like, whoa, dude, that's crazy. Something that you're going to be seeing that's trending more and more from Indonesian food is martabak, which is like this big, thick, super sweet cake. I had it fresh on the streets of Jakarta before. It was very, very delicious. They come in chocolate versions, all different types of food. You know what the interesting thing about martabak, Andrew? Western appeal. Yes. Because it's like a cake. Universal appeal. I mean, I think it might come from some Western influence, right? Because there was some Dutch influence in the image. However, I'm not sure, but it is delicious. Right. This tastes like there could be Nutella. Possibly. Possibly. I gotta look it up. Andrew, Kopitiams. Yes. I think the Kopitiam culture from Indonesia, Malaysia, Singapore, just Kopi, right? What's what they're calling coffee? Because I think Indonesia's number one or number two, actually coffee producer in the world. They make a lot of coffee. But it doesn't really got that. They don't get the credits. You know, people know about the Java beans, but they don't know about the Java man. Yeah. And then what's also trending is there's this Indonesian halal boba shop that's going to be opening up in New York soon, their first location. Tagook. Tagook. Moving on to Singapore and Malaysia. Probably everybody's knowing what's trending right now is the chicken rice. Yeah. And especially, obviously, the whole idea of hawker stall food has gotten so popular in the past 10 years, even starting with kind of Anthony Bourdain always talking about it, trying to bring to America. He was like the biggest Western world proponent, right? And what do you think? People got to try what? Chili crab and roti teleur. Roti teleur is a roti stuffed with eggs and onions and potentially meat. Delicious. Very delicious. You can make it a dip as well. I would say the more intense things in my opinion that you can find in America, by the way, I know there's like so many things in each village and each province, deep cut stuff on old back roads. We're not talking about those. We're talking about stuff that made it to America. Skate wings. Skate wings and stingray, it's a rarer to find stingray, but skate wings is like, people are like, ooh, what is that? And if they knew what it looked like before it was cooked, I don't know if Americans would go for it. I would say taste-wise, it's not bad, though. It kind of tastes like just a regular fish. I mean, it is a fish, but it's definitely a different fish. Yeah, I think a lot of people would stay away from it if they knew what it was. I think trending-wise, salted egg yolk everything. Whether we're talking about salted egg yolk shrimps, salted egg yolk desserts, obviously, the urban salted egg yolk chips, that's really what's coming out, I believe, of Singapore, Malaysia, where I'm just like, whoa, this is taking over the world. One more thing you gotta try of Singaporean food that is not always served at every dinner-style Singaporean restaurant is kaya toast. That's more at, you know, copy-teams and stuff like that, but you can find that. It's really good, and it's really simple. Just butter, kaya jam, and then you dip it in an egg with a little bit of soy sauce and white pepper. Oh, cut the crust off of the bread. I don't know if copy-team kaya toast is gonna take over, but I hope it does. Moving on, Andrew, Myanmar. Of course, probably most people have not even had Burmese food from Myanmar. It's not a lot of restaurants. But if they have, they probably had what? Realistically, the tea leaf salad, which is incredible, you guys gotta try it, it's an absolute banger. And probably mohinga, which is a catfish, coconut curry noodle. Yeah, and I know at a lot of Asian night markets, like at the Queens night market, they'll have like Burmese bites, it's a popular stand. They'll have this thing called keema pilata, which is kind of like a roti teleur, which is like a stuffed pancake, right? And it takes more after the scallion pancake slash roti style, where you stuff it with meat. Yeah, because if you look at Myanmar's position, Andrew, it's like equally part of the Indio sphere. And obviously, as its own local Southeast Asian culture, I have a lot of Sinosphere influence as well. Shan noodle, their Shan noodle is really good, and Burmese chicken curry is probably in my opinion, Andrew, the most underrated chicken curry in the world. Like in terms of like, nobody ever puts it on a top chicken curry list, but I'm telling you Burmese chicken curry, there's a spot in Philly called banana leaf that is 10, 12 out of 10. Andrew, I would say the more intense dishes, and if they're not really intense, I don't think Burmese food is like weird or anything. Coconut rice, coconut noodles, people are not used to eating the coconut flavor in noodle soups. Yeah, I think Burmese Myanmar food is one of those types of foods that just needs more exposure in America. So it's hard to say, oh, this is a deep cut thing that is super trendy, because you just need to try the food. Nothing's trending, right? Yeah, it's not really trending, you just, it's just trying to make its way into America. I do believe though, that more people are gonna take a look at that tea leaf salad and just be like, wow. Yo, the tea leaf salad, that's literally the only tea leaf salad that I know of from any culture. Delicious. Interesting. It is with the peanuts too. Moving on, Andrew, Bangladesh. I would say that most people, and I don't think a lot of people know a lot about Bangladesh Bangladeshi food, however, I believe somebody told me that like 60% of the Indian restaurants in America are actually run by Bengali people. However, in terms of their own native cuisine, mutton curry is probably what is probably the most known, but I would say obviously the fish dishes, and they have so many different types of fish curries or fish sauces, green ones, yellow ones, orange ones, red ones, the fish with the fish egg in the middle of the fish filet. I would say that, and then like fushka, right? Andrew, the intense choice probably from Bengali. From what you've had, because you've had Bengali food. Yeah, because I've been to Jackson Heights, I've been to Jackson Heights. I would say would be the mashed up fish in the banana leaf. Like just more intense. That doesn't sound like the most appealing right now. What immediately go for it. You take mashed fish in a banana. I would say, but what is trending, Andrew, is their Jal Murray served in a paper cup. They actually take like a newspaper or like new, and then like wrap it into a cone and they put the Jal Murray, which is almost like a crispy rice snack into it. You just eat it as you go along. Yeah, dessert wise, they have Kulfi, which is kind of like a creamy, kind of ice creamy, do you see? They actually have a Kulfi boba spot in New York that is opened up by Bengali Americans. Bova de Pila? Yeah, moving on to Cambodian. Andrew, most people, if they've ever had Cambodian food, they've probably had kutil. Yes. Which is their shared dish. Obviously hutil in Vietnam as well. And a very, very delicious version though. The Cambodian version is incredible. I would say try the CBS, the Cambodian B-Sticks, which is called Chacoang. Amok is good too. I've only had it one time, but I gotta try more versions of Amok. I would say the intense version, Andrew, the intense pick of Cambodian food would probably be Prahok. Yeah. It's intense. It is indeed intense. Also, yeah. But you can eat it with steaks too. I see Chaloai always eating a very rare Cambodian steak with Prahok. It looks delicious. Trending-wise, I would say that a lot of Cambodian spices and the way they kind of just use a lot of black pepper, that's kind of trending. You know what I mean? I think a lot of Asians, they're like, oh, they're always throwing herbs and dishes and this and that, which is dope. But then what about just using some pepper too? Yeah, I think the Chinese diasporic Cambodian food is amazing. And I also think that there's just gonna be more and more people who are infusing Cambodian flavors into other food. Like, there's- She has kitchen. She has kitchen. It's delicious. Out in 6-6, hopefully it's still going. They took North Shore Hawaiian shrimp and they mixed it with Cambodian, I wanna say perhaps some Prahok. You know, a little bit of that Cambodian heat. Yeah, it's delicious. Moving on to Lao food, David. Laos. Gordon Ramsay's favorite food destination in the world right now. Yeah, I would say not that many people know about Laos food because it's a little bit similar thing as Bengalis owning Thai restaurants. I mean, I'm sorry, Bengalis owning Indian restaurants. A lot of people from Laos own Thai restaurants but they don't necessarily serve a bunch of hyper-local Lao dishes at them. However, people would know the Laos sausage. Oh yeah. The number one. That is the number one sausage in the world by the way. They invented, I heard Issan, you know, Lao people invented the tamakun, the papaya salad and they have so many different versions. I think some places even serve like 20 versions of it. But people should check out the fried sticky rice even on a stick, the kaoniao. And then, oh, this one, oh, I forgot, this one from Cambodians real quick, the num pangs are really good. And it's kind of like their bun mi. Yeah, but sorry, back to Lao. Oh, a lot, kaopun, pork noodle soup. Yeah. Really, really good. And what do you think the intense pick would be from Laos? I would say there's some noodle soups. I always order this one. It's called gang na mai. That chicken, the chicken noodle soup with herbs in it. Yeah, I think to be honest, Lao food is really delicious and it has a chance to go more popular. I think it just comes from a lack of knowledge and exposure to people where they're like, I don't know what Lao food, it's like a marketing thing to me. Like Lao food is delicious though, but they got all the, they take the top 10, oh my God, it's so good. Yeah, I would say what's trending is the Lao sausages though. That's the one thing, the sak oi, that I've seen people from other Asian cultures that are nearby be like, yo, Lao's got the best one. I'm rooting for the Lao sausage to come into the game and really take over guys. I'm rooting for you. You mean the same way that like the kielbasa from Poland took over? I think it is setting the new gold standard for sausages. That's what I think personally. We gotta get the sak oi to be popping. I was gonna use the word Poland. Anyway, Nepal, Nepalese and most people, if they know anything about Nepal, obviously it's this place that sort of is like, it's part of the Chinese world, it's part of the Indian world. Nobody knows, Buddha's from Nepal. People like Nepalese momos, which is their version of the Tibetan momos, right? That's probably the only thing that some people know from Nepal, it's delicious. Some people even like them even more than like the Chinese dumplings or like soup dumplings, which it is kind of like a soup. Basically they took the Tibetan momo and then put curry on the bottom, right? Andrew, what would you say is the, some other things that people don't know about? I would say tuk pa, they don't be in the sherpa tuk pa. Yeah, yeah, I think for a lot of these cuisines like Nepal and stuff, like they definitely have some great dishes. It's just like kind of gathering it all together and doing it out at one spot. And like, you know, it is marketing and decor, of course in the city, you wanna make things cool. Chow chow, I don't think the buff meat is coming over though. All right, so something that's intense, yeah, is the yak cheese candies. We had that, I don't even think that that's like, that is pretty deep cut, you can buy those, it's like dry cheese. No, you can get them in America. Yeah, you have to get it in Jackson Heights in Queens. But, I would say trending is momos though, for sure. And you know what I've noticed though? It's like some of the young Nepalese Americans or Tibetan Americans, like they're mixing the momos with more fusion flavors that they wouldn't necessarily even have back home in the motherland. And Uzbek food, Uzbek food is trending in America right now. I would say, I mean like more than it was for sure, I gotta look at the, you know, statistics. But I would say everybody gets plov, right? Which is almost their version of a pulao or like almost fried rice. It's a mixed rice. With raisins in it and almonds. And shashlik, which is their kabab. And you know what's also very trendy is lagman. Lagman, this is also eaten. That's your intermediate pick, lagman. What would you say, Andrew? What do you like better, the soupy lagman or the fried lagman? I like the fried lagman. I like the fried lagman. It's so interesting, Andrew. It's almost like it's like a fried pasta because they do use some stir-frying techniques because like we were saying Uzbekistan is this like very interesting mix of the East. And by the way, when we say Uzbekistan, there is a lot of crossover with like ulgar food, you know? So like the mantis, samsas, it's, I don't want to say it's the same, but there is a lot of crossover. I would say intense pick. I cannot think of anything from the Uzbek food that's intense in America. I'm sure over there, I looked it up. They got narnan, which is a horse noodle, horse meat noodle, so that would be intense. But in terms of these dishes in America, it's hard to think of like, oh yo, that one's like hard to do. I think lagman, I see a lot of like YouTube videos talking about lagman because it's kind of a hand-pulled noodle as well. You're saying that's just the trending. I think it's trending that and plov. Yeah, everybody tell me what's the intense pick from Uzbekistan or that region. Last but not least, Andrew, we got Mongolia. Most people's exposure to Mongolian food, Andrew, which is part of East Asia, even though some people categorize it as part of North Asia, which is more like Siberia and stuff like that, is Mongolian grill. So let me just tell people that Mongolian grill is not authentic, but let me tell you this. You wanna hear the story of Mongolian grill, Andrew? So Mongolians, at one point during the Yuan Dynasty, took over Beijing. In Beijing, they invented this fusion cuisine that was part Chinese, part Mongolian, where they took the beef and then mixed it with a bunch of different onions and green scallions. A chef from Taiwan knew that story and he knew that recipe from Beijing. When after the war, they went back to Taiwan and then from Taiwan, he came to America and then invented Mongolian grill. So there is still some like domino linkage to the Mongolian empire. That's where the dish Mongolian beef comes from, where it's beef and green onions. Yeah, because that dish in Japan, Andrew, they just do it with lamb and they still call it Jinggis Khan grill, even in Hokkaido. They still get in credit for it. So anyway, I'm saying there's some legitimacy too. And moving on to the picks that they should try at Mongolian restaurants. And I think they're mostly in LA and Chicago. There is no Mongolian restaurants in New York. Somebody needs to do it. We gotta call one of our Mongolian friends and open up something. Who sure? Yeah. Delicious. It's like a delicious meat pocket, Andrew. Does it kind of taste like Jingdong robin? I love meat pockets. I love meat pockets. Their version of a baozi, which is called baozi, really, really good. It's almost like a Monty, baozi hybrid, Cui Van, which is their version of a Chinese stir fry noodle, really good. David, what's the intense pick? I would say for sure. And we had this in America at Adirag, Mongolian restaurant in LA, would be a stewed Goten. And then trending, probably nothing's really trending right now. But if I was to make a prediction, Andrew, I'm gonna go with the who sure. Andrew, we just went through the list for 2023. We went through the list of the things that most people are trying, but the things they could try that are delicious and that we gave them the expert pick. Let us know in the comments down below if we missed any dishes that you think people got to try from these cultures, guys. Obviously, you can call yourself a foodie or whatever, but we're just saying that these are dishes that at least you should know about. You should be aware of if you are really going to be into Asian food. And I think the whole thing about being into Asian food, it's just like the sense of pride. It's a sense of comfort. It's a sense of connection with the Pan-Asian cultures. Yeah, and I'm not saying just stop at food. It's not like, oh, I just ate a culture's food. I know everything about them. But I think that like you said, it's a great way to get your foot in the door to just understanding, I guess like, you know, this part of the world that is up and coming that very few people in the West know much about it, to be honest. Like, wouldn't you say, Andrew, the majority of people are, you know, out of low, middle, high, probably still at the low level? Yeah, but I mean, I think- There's nothing wrong with that though. I think they watch a lot of food videos and I know that not all this food is available to you, depending on where you live. Obviously, heavily more available in cities like New York and L.A. Between New York and L.A., you're probably gonna have like a little bit of everything. Yeah, Coastal City, Seattle, SF, Bay Area. Yeah, these are big immigrant areas, but yeah. Anyways, guys, let us know in the comments down below. That is our list of dishes that you got to have had or at least know about in order to call yourself an Asian foodie. Let us know what you thought of our list in the comment section below. I'm sorry if we left anything out. We don't know everything out of 10 out of 10 level. That's just our thoughts. Let us know if you agree, disagree. What else you would add? Like, subscribe, turn on your notifications. Until next time, we're the Hot Pop Boys. We out. Peace.