$10 CHINATOWN NEW YORK FOOD CRAWL | Fung Bros

Yo Andrew, are we in Kowloon, Hong Kong right now? Nah, we're in New York's Chinatown and we're on Bowery Street. And today me and David are going to be going on a crawl around Chinatown to six of the most talked about Chinatown classic restaurants. These are spots that if you talk to regular people, they will recommend them. We just picked up some egg waffles with some toppings on them, aka gai dan zai on the street. Let's go. The very first spot that we're starting at is perhaps also the most highly recommended. Everybody that we know that works in Chinatown or grew up in Chinatown always recommends this spot. Today we are going to Noodle Village. This spot, very HK. It's a very Hong Kong restaurant because it's serving all different types of food. You're talking about the true Hong Kong style. So it is not just one style of food, it is many. Oh my god. So the first two dishes have arrived here and I've never had either of these. This is like a Cantonese influenced Japanese ramen. And here we have some spicy cuttlefish. It's essentially like a squid. Cuttlefish. Check out this dish, man. It might convert you. This is called the Devil's Ramen. You got cuttlefish, shrimp, scallops, fish ball, fish fillet. Devil's Ramen, baby. Hong Kong, you know, like we said, has a lot of different influences. Xiaolongbaos are Shanghainese. Yo, I can see the skin is very thin of these. Yo, that was good. I got the yinyeng, yinyeng, yinyeng, which is like yin and yang, which is half half. They always use that term when there's like a 50-50 mix of something. This is tea and coffee, Hong Kong style. We're still waiting for one more dish. And that dish is a classic dish, but it takes a long time to make, David. What is it? Pozar fun! First of all, you got boring broccoli. But then you have the duping, the meat patty. Yeah. And then you got the lap cheong, Chinese sausage. And then you have char siu right here. Fried shallots. You have green onions. When you get pozar fun, it's not just regular soy sauce that they're pouring on. They got the sweet version here. A little bit thicker right there. It drips. Look at that. Almost like blood. What an appetizing thing to say, David. A lot of people's favorite thing about pozar fun is the crispy rice on the outside. I really enjoy the food here. The food tastes really unique. It doesn't taste too strong. So it gives you just enough kick. We gotta keep going. Always on the move. Hong Kong bros, number two. And this next spot that's also highly recommended is a Malaysian spot. So let's take a little walk walk over to Wok Wok. Malaysian food, never bad. Did we just go from Hong Kong to Food Republic in Singapore? It's not just doing Malaysian food. It's doing Indonesian food, Malaysian, Singaporean, Vietnamese, and Thai food as well. Everything. Yo, this bowl is really hot. Here's the laksa. You got the crispy tofu skin right here. Sauce here. Yo, the shrimps is filet. So here you have thick egg noodles and then you have thin rice noodles. David, you know what I realized about the two types of noodles, man, is that the rice noodles to me are actually the noodles and then the egg almost are like a form of texture or meat. Like because the noodles contrast so much in chewiness to non-chewiness, the chewy noodles don't even feel like noodles. Yo, that's deep, bro. Some things compared to other things don't even feel like that thing anymore. Wok Wok presenting the nasi lemak. Okay, this is coconut rice. Let me taste it. It's coconut rice. You got the rendang, beef rendang. I believe this is sambal. This is the sweet sauce with the anchovies. Andrew, your kung fu is strong, but do you have the three-finger eating technique? Oh, David, my three-finger technique needs work. I should have trained in the mountains. Yo, this is different, bro. This is a chong yao beng, scallion pancake, but served in the same technique as roti. Roti is a little bit different than a scallion pancake, but since you're in Chinatown, we're more familiar with the scallion pancake. That's a big pancake, David. Hey, what are you unfolding a map? Nasi lemak rendang. Oh my goodness. Talk to me, talk to me, David. It's hot. All right. One of us goes in and we all go through it. All right, so this is hot stone bowl wok basil chicken. Take some of the flavor of that Pad Kra Pao dish, Thai dish, puts it in a stone pot. Here we have the classic dessert chendol. They even topped it off with a little bit of durian. Oh yeah, that's durian. I've never seen that before. Pandan jellies, red beans, shaved ice right here with the syrup. This is a great thing to eat after laksa. Oh, this is good. Oh man. Seldom do I give a clap. Must try. Got this delicious Thai iced tea. Let's try it. Wow, that's good. They're all tasty. It was accessible. Obviously, they frame it in a way where like the mass market can enjoy. So that's what I like about the spot. Shout out to Wok Wok. Wok Wok. We are at Chickarashi, which is a brand new fusion poke bowl spot, but they don't just do raw fish. They're doing a lot here. You guys got to check it out. Let's get it. Hi, my name is Michael Lim, the executive chef here at Chickarashi. Our concept is a Japanese version of poke. So in its essence, it's rice, it's raw fish, different sauces. Chickarashi is a hybrid of two words, chikara and chirashi. Chirashi also being the Japanese form of sushi over rice in a bowl format. So we took those two words and added together to come up with a unique name. Everything's refined. Everything's broken down into components. The rice is done in a very specific way. We use the highest grade Koshigigari rice. At the end of the day, what's on the plate am I proud of? And that's all that matters. Congratulations on a great success so far. Yeah, Andrew, why don't you dig into the Sichuan chili salmon? I'm really excited to see if it has the Sichuan kick. A little bit. That's so good. Like a creamy, light smokiness to it. You know what I noticed here, David, is when I bite into the salmon, I can tell the quality is there. I'm going to try the goma shoyu tuna. You have seaweed salad in there. You got mixed greens. You have avocado. A lot more of like a shoyu salad. As opposed to poke tuna, that is like tuna sashimi right now. I like them both. I'm rolling with the Sichuan chili salmon. Well, this one is definitely a flavor that I've never had. That is the best raw sauce salmon I've ever had. Okay. The Sichuan flavor in Japanese food, not a common pairing. I would say that the pairing medium between the Sichuan and Japanese is French. Gastronomical. Dole whip soft serve is famous in Disneyland. Wow, that's so good. We have a special spoonful of all the different ingredients that they have for different dishes, all in this one spoon. It all blended into one piece. It looked like a lot of different things on the spoon, but when you ate it, it was just one flavor. You really see a convergence between fine dining and high-end expert techniques and then mixed with more fast, casual items too. And they're not separate worlds. It's great, man. You guys got to check out this spot. Come to Chikarashi Canal Street. The next spot would be Boki. We did not get clearance to shoot inside. Boki is great. The country style goose. Really good chiu chow chow mein. Really good curry. It's a Vietnamese Cantonese style. So check out Boki. On to the next spot. All right, guys. We have just finished up Chikarashi, which is on one side of canal. We have walked all the way down by Essex and we are now at the bao shop. The way I describe it, it's actually a cross between a Chinese taco and a Chinese hamburger. Bao shop. Let's go. I'm Billy. I'm the owner of Bao Shop. We opened the shop to introduce some Asian fusion baos. You guys have a Philly cheesesteak bao? Yo, baos to boba. So we are at our final food spot on our Chinatown food crawl, the bao shop. Even though the name says bao in it, they have way more than baos. This is a Philly cheesesteak wrapped in a scallion pancake, aka a chung yau bing. Chung yau bing. Gosh. Okay. That crispy chewiness from the scallion pancake. Yo, this is good. You wouldn't think Western flavor. No. But it works. All right. Here we got the OG bao. At the original, you actually would not have the julienned carrots and daikon in here. That is more of the Southeast Asian fusion flavor tied into it. So I actually really liked the original guabao, but now after trying this, I do think a dressed up version with very subtle things does add something. Now, the special thing about these bowls, kimchi fried rice. This is like a Vietnamese, Chinese, Korean fusion, right? So the shop prize of daikon, kimchi, scallion, cilantro, spicy mayo, and cilantro lime aioli. The lime cilantro slash sriracha mayo, I think makes it, man. Hit me with the lime. The food here at Bao Shop, it is tasty. What is it? Tasty. Ooh, ooh, ooh. Gotta get a little taste. Give it a little extra. Bah! Now, David, on to dessert. Everybody goes to this dessert spot. Everybody. We're going to taiyaki. Let's go. Time for dessert. Taiyaki, a fish-shaped waffle filled with ice cream, red beans, so many different things. You know what? They might be able to explain it a little better. Everybody loves taiyaki. All different types of people are here. Man, when it comes to ice cream and a fish, everybody's getting it. Also, I will say the AC is flowing in here. Oh, so basically it's like a waffle cone. So inside it has like the custard or the red bean filling. The red bean is a lot more sweeter than the custard filling. I just think like when people see this on Instagram, they're like, oh, I want to come here. David's double fisting the taiyakis right now. Taiyakis, bro! Mochi. Yo, this is really good. I like the soft swerve here. If it drips, let it drip. I love unicorns. Shout out to 6ix9ine. All right, one tip. Eat this fast. They have a Tekashi 6ix9ine Calaboa. They put it in a floatie. This is a unicorn floating device. Taro unicorn drink. That's thick. I'm moving to LA to become an IG model. If you're at all into the Instagram world, just watch the movie Ingrid Goes West. Find it very interesting. All right, guys. That's it for this Chinatown food crawl. In the comments below, let us know what looked to be the best. Maybe even some recommendations for other places that we should showcase. Yo, until next time, we in Chinatown, New York. We out. Peace. It's so Instagrammable. I got a Grammy. You can tag me. Hey, all right.