Asian Food You CANNOT Find At Restaurants

What are some of your favorite Asian dishes to eat that you cannot find at the restaurant? Let's talk about it because a lot of restaurants don't serve some of your favorite dishes. Why why? This went viral on reddit guys. People were talking about this dish that dish. I love this It's a homestyle dish My grandma made my mother made but I cannot find it out and a lot of people were perplexed Why so make sure you like subscribe and turn on your notifications Andrew because this is a fun one This is just about some deep-cut Asian food knowledge Yeah, but one chili oil that you can't find at the restaurant yet either, but maybe you will soon It's mala sauce. Hopefully we're gonna be hitting some physical markets around the New York area soon, but you can still order it Shipments are going out early November very very soon in the name for being patient guys. Yes. I know it's taken a while I get it. Thank you for waiting. It's our first time hanging there with us From Sichuan to Sicily Andrew the original post was about this Vietnamese Stewed pork and egg dish called take call and this person was just like man I know there's a lot of Vietnamese restaurants in America But I could just not find this anywhere and the few times that I found take call it wasn't good. Yeah Yeah, I think Guys, there's a number of dishes that obviously, you know from your childhood things that your grandmother made or things that you've had at some Restaurant, maybe one restaurant or maybe back in Asia. Yeah, maybe you had it overseas and you were like, dude, I love this dish How come they don't serve it and there's so many reasons why they don't serve it Sometimes it's just because no one's ever requested for it. So the restaurant they don't care if you never asked for it So anyways guys, we're gonna get into the myriad of answers and comments So again, please hit that like button check out other episodes of the hot pot boys David What's one of your dishes that you love that is so hard to find at a restaurant, man They try to enter the US market and like I want to say 60% of them failed we're talking about yellow braised chicken rice from Jinan Shandong aka Huangman Tifa and this is a dish for northern Chinese Construction workers. Yeah gummers if it if you like it so much. Why don't you think more restaurants do it? Is it just that? Because you have to base a whole restaurant around it and nobody wants to base the restaurant around it or it's not Really a beautiful pretty dish that you can mark up, you know, yeah, I got you I Don't know cuz I'm not fully that deep in the restaurant industry to understand all the semantics of it I do think it takes a lot of time I think the stone pots like take up a lot of grill space So you're always looking at your real estate distribution but also for some reason all the versions that I had in the US even the versions of Canada were better were like Half as good as the ones overseas. I'm talking about yings chicken rice Yeah, it seems like you could read you should be able to recreate it. Somebody bring it Bring on one of my favorites is steamed salmon with ginger scallion So there's a lot of steamed fish with ginger scallion at like a lot of Cantonese restaurants like white fish Yeah, it's wife. It's usually a cod or a bass or like even a tilapia But with salmon and salmon being one of the most popular sushi fish Why? Isn't it steamed more? Well, well salmon it is more of a Western fish It's a Western fish, but how come it's not steamed more in America? I don't get that and then also the show dropping which is like a Scallion pancake roll often very popular all over China, especially in Taiwan at the market Oh, are you talking about the one that they can kind of make it like an egg McMuffin? You can make it like a burrito make it a breakfast version Yes, some little small pop-ups do it here and there but really you can't find it and I'm like listen if you're gonna sell Scallion pancakes at your restaurant. What about selling a scallion pancake breakfast roll? Yeah, some people were saying that it's because these dishes are theoretically too easy to make at home So the parents or just immigrants in general would want to say Oh, let's order something on the menu that uses a lot of techniques or equipment that we wouldn't have at home Do you think that that's part of it? I think that's more of the parents calculus than the calculus of second or third gen I think a lot of restaurants if you ask them like hey if you go to a full restaurant, you're like, hey How come you don't carry tit call? How can we don't carry tit call and then they're just like yeah, man Like nobody like asked for it. So he's like I'm just trying to sell what sells so like a bowl call rice plates Bunnies, that's what's gonna sell. I noticed a lot of stews don't do that Well in for a bulk distribution market in America I think you can't serve too many different stews because it takes up too much space in the kitchen because you got to keep the Stew going you got to make it in big Big portion. Oh, you got to cook it for like 48 hours. Yeah And if it's not burn down, right? Yeah, but for and others new like one or two noodle soups is the only one that's worth keeping a big pot for you Yeah, I think there are some street foods Andrew that are like not popular Maybe they could become popular with some upgrade gimmicks, you know, some people would call them gimmicks Some people would just call them upgrades tomato egg. That's the Chinese stir-fry dish. Maybe you put some meat in it Does it a fancy a child on maybe the street snacks could use? You know guy Don's IE which is the Hong Kong egg waffles. It just needs more flavors embedded in the in the car But um, I think a lot of these dishes that people feel nostalgic for are also cultural ceremonial dishes That may not they may have a certain time of the year or a certain ritual that they're associated with Um regional dishes such as ilikano food in the Philippines They're not gonna have any representation in America more than likely right because people are just gonna question it Um, also, I think some of these interesting versions of foods and or they may split the market Tick call has a Chinese Malaysian version called Thai caipalo Or tau yak buck in because it all came from Hokkien immigrants to Southeast Asia, right? Of course, everybody's got their different versions Anyway, let's just get into the some of the things that people said in the comment section So these are dishes that most people whenever they eat it, they love it, but they're still somewhat rare to find at these restaurants Yes, take call and bond Ted Okay, have you ever had definitely is hard to find unless you go to like a Viet market that almost looks like a Viet So I don't think I ever had that before can try Yeah, I used to get can't rob a Couple spots, but only if they have a huge menu and it's probably not that good Newport, Newport seafood tan Hotel who teals good and I'm seeing more spots serve it But you know what it is some low spots serve these dishes, but they're they they're like throwaway dishes Like they don't put their heart into it Also Cambodians eat a version of it called katil and it looks very similar. Shout out to hotel I used to get that at golden deli all the time in San Gabriel Andrew Cam Co qua The stuffed squashes in a hot pot and stuffed pepper that looks actually really good I've never had that before bun coon bun coon is a Vietnamese version of turn fun Yeah, I liked bunkoon a lot But I'm not I feel like quite a few Viet spots serve it but only a few spots do it good A lot of them don't care but me check Ali used to do it. Good the best for the cheapest. Yeah Um a lot of people were listing South Indian dishes because and or South Indian food has less Representation than the butter chickens and the garlic nons of North Indian Exactly. I probably the only main like South Indian dish people know is like the dosa, right? Right, right, right, right, and it's because a lot of South Indian cuisine is vegetarian the aviyal They use a lot of coconut milk and different. I want to say okras and I don't think I've ever had that Holly kozombu, it's a potato stew and you eat it with coconut rice. It looks really really good. I've never had it before Bend the kaya. It's just another stewed vegetable Yeah, I don't love okra but for Chinese people were saying fine ----. Chowdhan tomato egg was their number one Do you think it's valid to get this out or if your mom's like no, no No, we can make fun to tell time home, you know, you know what? I would say to mom if she says no, no, don't get it. I'll make it a home Are you gonna make it a home? Are you gonna go home and make him up? Are you are you sure about that? Are you sure about that? You just gotta go get it when you want it If it's really good, but I'll tell you this sometimes it can disappoint you at the restaurant if it's a throwaway dish They won't they'll just whip it up real quick They don't get a lot of people were talking about the pricing as well because when it comes to Jim being or specifically Jim being Quartz, which is Andrew the fat crepes. They were saying in China. It's one to two dollars us in America It's up to 14 due to the labor cost. How much do you think it matters when there's a 7x jump from the hometown? Why did manufacturing move to China same reason why the jambing is cheaper there? Okay, cuz the labor Yeah, I know jambings are kind of expensive in America, but I don't know. Yeah, I at least we have them Well, cuz somebody has that kind of artisanally poor. It's a crepe. It's a crepe I've literally seen I've got I've bought a $16 crepe like French crepe Before and then I've also paid for a high-end jambing and they're made the exact same way right same pan Different ingredients. I like the Peking duck Jim being so there's a little bit of the American fusion in their Scallion oil noodles, whether it's your poor man or times. I'm in or are these different ones? Um Steamed pork belly and shrimp. Whoa. This one's a deep-cut Cantonese one. I'm assuming yo, I don't even know if I've ever had this Snow cotton egg white fried red bean paste. I've never had this before Yo, it looks good It looks like something a better version of what I've had to have the home doubt dipped in the egg whites Somebody said soy bean sprouts with ground pork. This looks like a simple homemade dish You probably can get it out somewhere in Flushing or in six to six, but yeah, probably not popular kuto tongue this is a pork soup with turnips and Large dates in it. Um, once you get to Japanese food Andrew people were talking about man I always miss just tomatoes with soy sauce. This is a very common. I guess Japanese side dish, dude I want to make that I never had that before Tonjirou pork stew again the stews Andrew always over low right? Right, right, right, right Nick Nikujaga Nikujaga is another beef stew beef potato stew from Jack. I don't even know what Japanese restaurant I would go if I wanted to get any of those. Yeah, there's only one place in Little Tokyo, LA Suhiro used to have a lot of this stuff Suhiro cat I they used to have it and it was open like super late. Um Filipinos also have their own version of tomato egg They got from Hokkien traders, but they put onions in it looks good That looks good but they also have a more Spanish version cuz like we said Filipino food has so many different influences as well of its own Andrew That is diced up eggs with tomato and raw onions almost like a diced up Boiled salad egg salad, right? That does not look as good. But I mean to be honest, it doesn't yeah Somebody said chicken in Assault. Um, this is actually possibly starting to come over and I'm starting to see you I'm starting to see more chicken in Assault on the new Filipino restaurants. I think the old ones I don't know if they're gonna stop. I don't know if they're gonna sell it. I don't know if it's a grill reason I'm not sure but if it's a grilled chicken leg who's gonna hate on it. Yo, I had to look it up There's about 10 to 20 videos on YouTube explaining you how to make chicken in Assault in the air fryer So hey guys, I'm we might make it Jollibee's group. Bring it over though. Somebody sent from Malaysia Malaysian colo me and these are a lot of dishes that come from Brunei Borneo Kalimantan Which is a border region between Indonesia and Malaysia, right the Borneo Kalimantan from Alhambra That restaurant is crazy, dude. I mean Malaysian food has a lot of depth to it, man So I feel like we've only scratched the surface of Malaysian food in America Do it some of the knees the me GMS Yeah, I'm watching all this stuff on tik-tok like KL foodie and I'm just like dude What am I gonna eat that shut up? That's a P name? Ipoh, um a some laksa You know, ah that I could see for people who really like that tamarind flavor soup. I can see being into it I'm not as into it. Someone said you can't find good baka. Teh in America you can't find it as a lot of people are not going to put their effort into making a good baka Teh, I'm a good herbal pork stew. Yo, that is so herbal in Penang, Malaysia you cannot believe it for Koreans people said me your gook, which is a Beef and kelp seaweed soup. Oh, I've never seen that. Yeah, it looks good I think it's ceremonial somebody said a lot of the chicken dishes doctrine doctory tongue You know, these are all like I would say out of the all these ones I'm going with doc team or Jim doc man If you guys ever watched this one documentary on Netflix called nation of kimchi or nation of Pan Chan There are so many different types of punch on that. I've never had that look delicious from that show. So I You're saying the American representation of Pan Chan is limited relative to the Pan Chan There's a couple premium specialty Korean barbecues You can go to that specialize in giving you all no, they give you like 30 or 40 Oh, we specialize in the 20 Pan Chan's like, you know, but other than that you're gonna get like four or five That's it. Bye-bye pot jook pot jook is their version Uh, like I said joke or jook is this is the same word? And yeah, they do a red bean paste, but they throw some nuts and some pumpkins on it, too I thought that was pretty cool. So shout out the pot jook I'd like to try that moving on to Thailand Andrew a lot of people talk about the mountainous more village dishes I believe this comes from the Isan Lao border Known chin name cow. I can see why they don't sell this at the restaurant, bro You said cuz the chicken feet just throwing in there Especially that type of chicken feet where it's not like falling off the bone It's a little bit more like chewy and like, you know tight. It looks good knuckle. It looks good But there's not coming over minus the chicken feet. Yeah, people say great job This is a five spice rolled noodle that you can get on the streets of Thailand Um, basically the noodles they come in these like little squares and once they cook them they roll up so shout out to great job Um, anyway, let's just get into the comment section You know should people just get what they want regardless of what their parents think their parents are we can make it at home Don't get this bow. Oh, you want to get to those or something like that? You know just some some potato with some pork or whatever. We can make it at home I mean unless you're gonna make it at home. Just get it when you're out, right? Yeah, I mean, I think that sometimes It's fun to get home-style dishes at the restaurant even if they don't do it even as good as you make it at home because You kind of want to see how someone else is gonna make it like right and and sometimes you just want to eat what you? Want to eat so I don't think it's wrong I mean try it once and then see if that restaurant can do it Well, and if they don't do it, well, then maybe you don't have to get it again Yeah, yeah Yeah But then we could get something we can make at home or we could get the imperial style Think that the Emperor like eating one ton noodles I will never make that at home because you can get it at so many restaurants, right and it's good and it's cheap But there are certain things that I would probably more think about making at home. Yeah, somebody said man I just love your bang Which is this like toys on meat patty with like ham you in there with the sardines or anchovies and they were saying but man I only I always just see the staff eating it for a manager's meal. Yeah That is the ultimate workers meal is the yoke bang is this meat patty if you go to certain Cantonese restaurants and you see the Workers, they'll they just got this big patty on top of rice and they just break up pieces of it And they just eat it and that's like it kind of smells if you're not ready for it Cuz they don't have like a slight fishy anchovies in it, right? Yeah, anchovies fishy smell, but it tastes kind of good. But like yeah, it's totally a blue I mean, that's like a blue-collar worker meal, you know what I mean and a lot of restaurants. They don't want to serve What they would serve to the workers and they don't know if it would sell yeah, that's true Some of these dishes are not pretty some of these are not marketable dishes Yeah, of course in Asia You can find more places that will serve these things to you because uh in Asia obviously are in respective countries There's just gonna be like a wide range or why much wider range of depth? But at the end of the day the American restaurants They are sort of beholden to what has margin was easy to cook and what will allow them to survive, right? Just a capitalism aspects in the economics, um Ultimately, do you think these homestyle stew dishes are making it in America or not? At some specialty restaurants, maybe the hipster ones that are trying to be like, oh, you know I'm serving my childhood dishes with French techniques mixed in with my mom's cooking You know some of those spots are gonna serve it But other than that, no these a lot of these dishes it's gonna be hard to market them I'm not saying forever because I think that a lot of dishes were unmarketable for a while But then became popular Chaka the Vietnamese dill catfish that has since become more popular Yeah, did dim sum spots always serve chicken feet? when did that like become like when did people become confident that people would buy that, you know, I don't know maybe but like It's tough for the stews because also I think the stews Andrew they don't necessarily encourage alcohol or beverage consumption that's also another higher margin item that people need and Protein intensive with the meat that's a good point and I would say listen for Chinese restaurant if they can stir-fry it They might serve it because it's much quicker. You make them stew it. I don't know Yeah I mean I always like goulash and I always thought man How come I can't get any goulash in America unless it's like I'm paying like 20 bucks for it from Eastern Europe Anyway, guys, let us know What are some dishes you wish you could find that are either home style or just really authentic or obscure from the country? You're from or the country that you know, and you can't find it in America. I always thought Korean hotteoks There could there needed to be a Korean hotteok spot cuz I love the honey nut mixture this in a hotteok But it's just hard to find in a lot of places They just treat it like a throwaway item. Like we said leave it in the comment section below. It's a good thread It makes you think deeper about other Asians not your own and even are you consuming? I'll tell you this Andrew after this thread next time I see take call out of Viet spot. I'm getting it Until next time we'd hop our boys be out. Peace