MINI 626 FOOD TOUR! - Vlog #13 | Fung Bros

Yo, what's going on guys? We are in the whip right now. Where are we headed man? We headed to Dongbae. Dongbae. Or as Richie would say, Doonbae. The culture is different man. Dongbae people, they're much more aggressive, a little bit more assertive, more upfront. A little bit more Mongolian. A little bit more brutish, yeah. A little bit more Mongolian. They like to fight more. They like to drink more. They like to yell at each other more, kind of in a playful way. Man, if you meet some Sichuan people or some Dongbae people, it might change the way you see Chinese people. I think if you know Chinese food, you like Dongbae food. For sure. I'm into Dongbae food man. That's why we're going to go get it right now. In the upcoming vlogs, you will see us eat out a lot at a lot of different restaurants and it's because we're going on a mini food tour. Oh my gosh. I have to take off the jacket. I gotta go in. I gotta take off the jacket to fully enjoy this. If you've never tried northeastern Chinese food, you've got to. Dongbae food. The Kit Kat Boba, which is the green tea Kit Kat flavor that we came up with with Eldon here from the Boba chemist. It's a Boba drop. The hottest Boba drop. Okay, it's a folded blank card. Can I see your hand? Folded blank card. I held it up to the light. Can't see anything. Can you write your name right here? Just put your initials right here. Perfect. Go ahead and go like this. Put your other hand on top. You go like that. I'm gonna kind of pass the cards like this. Again, you just touch any one you want. Is this the one or do you want to change your mind? I guess I'll change my mind. But it could have been a completely different card before, right? Are you happy with this? Actually, no. This will be better if you close your eyes. So just say red or black, whatever it is out loud. Black. Black. So your card is black. So it's filling with this black ink and I want you to imagine it kind of like kind of contorts and forms that club or a spade that you're thinking of right now. Can you imagine in your mind that blank screen kind of folding over, rotating, printing a three of spades out of the face of that blank screen, right? Extend your fingers. Rub your hands together. Imagination is a powerful thing. Stop. Whoa. Print it on the face and on the back of that card with your name still on it. Yo, we are at Hokey right now. There's not a lot of good Kanto spots in the 626 opening up. There's some that are left from back in the day, but this is a new classic Kanto spot. This spot is legit. I feel like it's Hong Kong. These are the surf nachos. It's Kalua pork, nacho cheese, pico de gallo. You got salsa. It looks crazy. Let's get it popping. Big fat patty egg gravy. Not bad. I might even throw the salsa from the nachos. Uh oh. Just to add a little bit of that spice to it. Not bad. Andrew, where we at? We are at the place that are playing the tunes right now. All right. Actually, we are at Ritter's. Yo, this is the hottest seafood restaurant in the area. One of the hottest seafood restaurants in Southern California right now. I don't know if you would call it a seafood restaurant. You know what? This is the hottest New Orleans restaurant. This is a New Orleans inspired seafood spot. Is it authentic? I don't know. We're going to find out. Okay, what's going on right here? These are our steam kettles. Everything here is cooked with steam. This is a chicken and sausage pan roast. It's a tomato cream creole sauce with chicken and sausage and trinity. Wow. Where's the steam at? Is it underneath? It comes through the pipes and heats the inside of the jacket evenly, so everything gets cooked very evenly. That's a pretty cool concept. It's like an open kitchen. You get to see every single dish being made, every entree at least, and it's pretty cool. Yo, this is the house gumbo. It has shrimp, crab, clams, and white fish with a dark roux. If you don't know what a roux is, it's kind of like burnt flour. We saw them cook it in our TV show once. It was crazy. But anyways, it has andouille sausage as well. Andouille sausage is very tasty. It really flavors the rest of the broth. The first thing I might have to do is just get my bread in it. Okay. Just taste it. Get a little okra on there. Yeah. Got a little andouille. I like the dark roux. Whoa. Whoa. It's getting real crazy right now. Got real crazy real quick. We got to talk about the chowder fries real quick. We were kind of hesitant about getting these, but you know, when they say that the chowder fries is one of the more unique items on the menu, you know, you got to get it. Let's try these out. Okay. That's good. You know what that's like? That's like chowder poutine, man. That's really good. All right. Let's get in this bacon wrapped shrimp. All right, here we go. Yo, this is the only spot I've ever had bacon wrapped shrimp at. Yeah. I'm going to eat the whole shrimp because everything's really fried. Hell of a flavor. All right, you guys got a piece of shrimp, some andouille sausage. Oh, man. Some okra. There's white fish in here as well. The rest of this soup will not go to waste because Andrew, guess what we got? We got a side of pasta. We got a side of pasta. All right, you guys, I'm going in. That's good. How does it compare to the gumbo that we've had in New Orleans? Do you remember? It's actually up there. It's definitely better than the touristy spots in New Orleans. If you guys have never had a roux, that roux sauce, there's something about it. It touches you. This is soul food for real. Yo, David, that has been a pretty delicious meal so far, but you know we had to get the authentic New Orleans style beignets. As you can see, there's a mound of powdered sugar on top of these freshly fried fluffy beignets. They are essentially donuts. Yo, is this chocolate sauce right here? I believe it's chocolate sauce, man. I'm going to bite it first without the cream. Wow, that's pretty good. I bet you've never had it with a chocolate sauce before. It's light. It's better than a donut. These are the self-lacing Nikes, guys. These are the Air Mags come to life. We are headed to take a look at some apartments in Little Tokyo right now. Now, a lot of people say, wait, don't you guys already have an apartment? That's true, but we want to take a look at something new. Little Tokyo is always a spot that we liked in downtown, and that was always another place that we considered moving to if we moved out of the 626. We heard you were cooking up some stuff out here. Always, man. What we got here is spicy coconut spinach, Balinese ceviche with Hawaiian tuna, fresh from the market. Nice. And over here to our proteins, we got lime garlic shrimp and mojito chicken. So that chicken's been sitting in the mojito mix for a few days, brining. What do you guys think? It's good. You don't need any sauce. No sauce. When you said it was marinating and brining for two days? Yeah. It's really interesting to be viewing an apartment before it's even finished. This is the exclusive sneak peek of the store. LC. Shout out to him for just reminding me. It's just like, where are you aligned with? And just go be with who you think you align with. And I think that's something that stood out to me a lot. All right. So tell them what you said. All right. So we just asked if we could go film in the kitchen, and she just paused for a second and said, which means no.