 All right Andrew, this is wet-aged. Ooh, smell that numbing-ness that it has. Yo, what's going on everybody? Okay, we are about to start our low, middle, high, Asian Steakhouse journey. David, we're starting here, which is ABC Cafe. Now, is it a Steakhouse really? It's a Hong Kong cafe. It's open 24 hours, it's very famous. It's an Asian Steakhouse. Is it a Steakhouse? No, no, no, no. We're going to go to cheap, middle, and then super high end. We're starting at the bottom third. ABC Cafe, Monterey Park, let's go. All right you guys, we are at ABC Cafe, very, very classic spot. Listen, Andrew, we ordered all the most popular things. One tonne, $5.99, with soul filet cutlet, in a rib-eye steak with two eggs, $11.99. You know what I threw in there, too, though? Baked prawns with garlic, sauce, and lamb chops. Immediately you get a corn soup, cream of corn with ham. I'm more of a fan of borscht, though, personally. That's real clam though, that's real clam, damn it. That's real clam. Yo, this one tonne is, this one tonne's good, it's legit. Okay, that's spicy. Wow, one tonne is, man, always really solid here. I gotta go with soul filet, $6.99, guys. Oh my goodness. The fried sole fish, not bad, that's a big chunk of fish. We have arrived at the rib-eye steak with over easy eggs. That's a huge piece. This is cut well, this meat, this piece cut well, we cut off that. So you're saying it's very tender? Yeah, it was, it was. This is cooked in a classic Hong Kong cafe, steakhouse style $11.99 rib-eye. All right, man. Mm-hmm. Very good. We got this done medium well, and it's actually still really soft. I'd say the true steak flavor is a little lacking, in my opinion, but it's actually not bad at all. For $11.99 for a gigantic piece of steak, all the side dishes you're able to get for it, that deserves a four out of five. I was gonna give it a solid 3.5 out of five. Did not feel like it cracked four yet. I think for the size and price, you gotta give it to them. I wanna save some space for the lamb. All right, right. You get to add plus the shrimp and grits. They will offer incredibly high-end dishes. Garlic prawns with cheesy mashed potatoes on top. Look at this. Our cheesy grits, garlic prawns. It's hot. I could imagine this dish at some steakhouses being at least $60. Let's go on to the lamb chops. Lamb chops. ABC Caffeine. Wow. That's really good. I would say these lamb chops relatively are performing better than the steak. Yeah, no, I think it's better than the steak, I gotta say. I think the lamb chops taste more like lamb that I've had at other restaurants, higher-end restaurants, but the steak did not feel like a steak that I would buy at any other spot. I am in my lamb score to four out of five, and I am in my steak score to 3.5 out of five. And I am in my steak score to 3.5 out of five. David, given the price, and the fact that this spot is open 24 hours a day, 4.5 out of five. There's a reason that ABC Caffeine has been around for 20 years. Okay, so that wraps it up on our low-level Asian Steakhouse. Okay, we had rib eye, we had lamb chops already. We're going to our second spot, which is just a notch, a notch higher, but you're gonna see, and you're gonna notice why. And then we're gonna be going to a high-end Asian Steakhouse, which the bill might come out to, I don't know, hundreds of dollars, I'm just saying. All right, you got ordered a ton of food. 66 dollars. So trust me, I mean, this is enough food to feed maybe four people. Low, middle, high. So, here we have steak. You can't get this one at ABC Caffeine. We just ordered a bunch of steak, prime rib. Did you get the Chilean sea best? I did. Wow. Not a lot of restaurants where you can get all three of these drinks, because this is ice lemon tea, Hong Kong style. This is the Hong Kong iced milk tea, and then this is wine, bro. And then you have Hong Kong borscht soup. The borscht soup is actually a Hong Kong interpretation of a Russian soup. Oh, yes. Got ovaltine, very popular in a Hong Kong cafe. I mean, let me serve this up, actually. The braised short rib. Red braised short rib, 21 dollars. Got a little tendon in there, a little gristle. What do you guys think of five relative to the price? Five? Four out of five. Pretty good. Nice and tender. Braised meats. Guys, just when you thought a Chinese spot that serves fried rice cannot do a braised rib good, that'll prove you wrong. And let me tell you that, that's a lot of meat. They are not skimpy, look at this. That is a huge bowl. Look. You guys, we got big Ray talks. What's up, what's up, guys? You guys may not have seen him on the channel, but that guy just goes to show you the cafe spot is a true neighborhood spot. Now, who's kid is this? That's his kid, dude. All right, a lot of people don't even think he's your kid. I'm just gonna dip this in the garlic sauce. Big Ray. Yeah, around here, yeah. Yeah, that's crazy that it did out of street. We got the garlic sauce with the lamb chops. I did it without the sauce, it was actually pretty good. I give it a 3.5. The flavor wise, I think it looked better than the red braised. True, true, true. I think the lamb was a little bit overcooked. For me, I like this better. So what's the score, guys? I'm saying 4.5. 4.5? Yeah. 4.8. For lamb chops. In a ham, bro. A little thorn in between. That one was really good. It is on weight. This one's really good. That one was way better. I'm sticking with my score of 4 and a 4. I'm staying with a 4 on the lamb. Do the 4 each. I had that before. It was nice and tender and juicy. But before, I liked the tenderness on this one. All right, you guys. We have the ribeye for 18. Ribeye. Very beefy in texture. You can't go wrong with ribeye, though. Ribeye's hard to mess up. You looking at, son? He wants to give you a high five. Doesn't matter. I thought the ribeye was pretty solid, but it was not the best one so far. Fair, I agree. I give it a three out of five. It's a little chewy and not as tender. All right. 3.5. I still give it a three. Yeah, I think 3.5. All right, so the Chilean sea bass is $24. Obviously at other restaurants, not a ta-tan tang or not a sea-o-saitan spot, it's even more expensive than that. Okay. Chilean sea bass. Melting in my mouth right now. It needs a sauce. Does it taste kind of like scallop-y? It does, it does. I'd say with the sauce. I would say that piece of Chilean sea bass, I wish it was a little bit thicker. I don't know how you guys feel about this. I'm giving it a three. I give it a three out of five. That sauce is the best sauce we've had. It was a little bit on a dry side, and I wish it was a little bit moist. I'll say it's a solid three out of five. Last but not least, guys. We have the filet mignon. Filet mignon. 19 bucks. Here you go. Oh. Mmm. Wow. That was a sleeper. That was good, but I'm gonna have to dip it into the chili oil, because I'm a big fan of this one right here. 4.5 out of five on the filet mignon at the Hong Kong Steakhouse. Safe. Safe. Mmm. The way that they were able to achieve tenderness. Yo, it's it, you know, it was like a meat look. That's how soft it was. Wow. Perfect way to end off. So 4.5 out of five. I agree. I might have to, lamb chops with that chili sauce to me is the knock out five out of five. Wow. It trumps the filet mignon. It's above four. I want to say like a 4.25. I know we're not doing that kind of number. What is your overall feeling on the mid end? To get filet mignon, braised short rib. It is pretty impressive for this price. Go out. Well, I'll tell you this, it's much cheaper than Morton Steakhouse. Yeah. And we're gonna go to a fancy Steakhouse after this, like a higher end spot. And we're gonna see the experience is probably a lot different. The cuts of meat are a lot different. Now, will you get filled up at both spots? Yes. But I will say this, it kind of does go back to Chinese restaurants providing such amazing value. Where it's like, I don't always want to think that Chinese food is always so cheap and affordable. But I gotta say, that you can get a lot for your money. Yeah? Shoot. Oh. You know what? On that note, we gotta get out of here. All right guys, so that is it for your affordable level of an Asian Steakhouse. But now we're headed to the higher end Asian Steakhouse. We're gonna go change our clothes, you know. Let's go. Okay everybody, we have just finished up at Cafe Spot. And now we have arrived at Alexander Steakhouse, which is our upscale premium Asian Fusion Steakhouse. Cafe Spot was pretty solid. Surprisingly, the lamb was great. Steak was actually pretty solid. This is Chinese Taiwanese owned and is a Japanese Chinese blend Steakhouse. They actually have a lot of Asian seasoning. Real authentic. They have Sichuan. They have a lot of yuzu, ponzu sauce. It's actually pretty Asian. Hey David, we wore our best collared shirts. You know, I'm dressed like I'm gonna go drink at watching rugby, but. And I'm, unfortunately this is like the closest thing I had to a collared jacket. You look like you're like signed at a record label as a producer, but not working with the ATR artists. David, are you ready to go into Alexander Steakhouse? You know this spot is high end because they only have locations in the Bay Area, Shanghai, Taipei, and Pasadena. Let's go. Let's go. This is the hamachi shot. This looks interesting. I think you're supposed to eat this in one bite. So this is your edamame hummus with some black garlic oil at the bottom. I am definitely taking advantage of this bread bone marrow butter on this cheese roll. I'm really glad. Wow. I'm really glad we decided to come here and go in for the hamachi shot. That's delicious. Let me get a chase. Puttacaki potato croquette. Light puttacaki flavor. Now this actually has some Chinese elements with the one-tun chip. Cheers. That's raw wagyu. Yeah. That's super rare. Wow. David, you think they're going to give us chopsticks if we ask for them? This is a wagyu. Wagyu gyoza. Wow. My God, man. That is a beefy gyoza. Guys, I want to tell you that this dish almost costs as much as our steak. This is a $55 piece of uni Miyazaki beef. Wood. Ah, shh. David, what's 55 divided by four? Almost 15. So it's like 14. 14. This is a $14 piece of uni with Miyazaki beef. Uni toast. How weird. That was such a good land and sea combo. Udon mac and cheese. The Udon mac and cheese, I liked the aftertaste a lot. I liked the parmesan chip. I wish they would have used real Udon, the fried rice, which was actually really subtle. Yeah, it really had a great accoutrement. Like this? No. More like dabbing. You still have. I believe next up, Andrew, is the Sichuan peppercorn steak. All right, Andrew, this is wet-aged. I know there's a difference between dry-aged, wet-aged. But someone told me that wet-aged is actually much more economical. Because dry-aged, you have to pay for a lot of expensive equipment. Looks rare. I like it. Cut all the seeds. Bones. Wow. So you were cutting along with the grain. I smell the peppercorn. Ooh, I smell that numbing-ness that it has up in this. I'll take that. Give me this end piece. Wow, you want the end. You want the end piece. All the seasonings. I actually really like the end pieces. Sichuan peppercorn wet-aged ribeye. Tastes that heat. It's a little sweet, too. There's definitely a blackened burnt flavor, along with the slight Sichuan numbing flavor kit right there. This ribeye was about $70. Obviously, that is the price of about three different steaks, or lamb chop steaks at Cafe Spot. The steak at Cafe Spot is probably a better deal. But this is overall, obviously, a much better experience at $24. And I think it would just depend on your priorities, what you value, what type of life you want to live. It was pretty good. I did like it. You cannot find this flavor at a lot of spots. So that's why you would come here. Obviously, you'd come here for the experience, the other side dishes. I put ABC at tier three. And then at two notches over, I put Cafe Spot. And four notches over from Cafe Spot, I put Alexander Steakhouse. We got some friends who probably will never eat here on their own, because maybe the vibe, even the price, even if they're trying to spend that much. Or maybe they would spend it just at a Western Steakhouse. Or like a really high-end Korean barbecue or hot pot or something like that. Why don't you think that they would come here? To be honest, a lot of Asians have given up on finding a high-end blend between East and Western civilization, society, cuisine, culture. It's much easier to say that this is my low-end side, which is my Asian immigrant side. We have to wholeheartedly buy into the Western hierarchy, where Western spots or Western people or Western things are higher end. I think some of our friends would not want to eat here because they would feel like that it's Asians catering to a lot of non-Asians. While like a really expensive Korean barbecue spot, I guarantee you most people who eat there, especially if it's in LA, are going to be Asian. I think if you can come here and you have a desire, I think you definitely got to try it. I think it's crazy out checking out Low-Middle High just sparked so many thoughts about life. And I hope you guys did too. Otherwise, just tell us what level you guys wanted to be at and other silos of niches, like Asian fusion steakhouses, where you would like us to check out Low-Middle High. All right, everybody. Thank you so much for watching that video. Turn on your notifications. Subscribe to our channel. And we had a lot of good food in this video, even from the Low-Middle to the High. All right, everybody. Thanks for watching. And until next time, we out. Peace. OK, guys, check review, but we did not tip yet. So after tip, I think it's about 268. Closest to 275.