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oh the cracking of the knuckles oh man just look how beautiful that is they're just swishing around you have a certain way you eat your wing where can you get late night affordable soup dumplings in lower man hand how about a bar that plays Golden Era hip hop and serves Korean Fusion dishes what about hakawa Udon here is Asian food you should check out in New York City welcome to another special episode of fun Bros food I'm about to show you the best soup dumplings AKA a Shalom ba in all of New York City Nan Shang just opened up a new location in the East Village right here on the legendary St Mark Street don't forget it's Michelin recommended and it's from New York City all right you guys we're at n Shang Shalom B the chain is from flushing now it's here in Manhattan this is probably one of the best if not the best shangh highes homegrown New York America chain because there's a lot of good chains out there but they're from Asia yeah and and not only do they specialize in Shalom different types they also have a whole bunch of other authentic shangh highes dishes Trader Joe's does a lot obviously chicken is a lot more accessible to a lot of people food wise hey do you eat your shao baow in one bite do you suck the juice out first guys I think either way is solid just don't eat it with a for M oh we got some shenin balls M There He Go we have the Shang BS andw this is uh San b sanin b obviously in shangai this is David you know what I think is really interesting about the shenin ba is that I've seen it in all different sizes and forms versus the Shalom ba keeps it pretty like the same depending on on like the shape wise depending on where you go but this one is always different be careful about the Shena I might have a lot of juice in it too got blowing up like a little whistle if you go to Shanghai those are going to be the top two Bowes you get is a Shalom bow and a shanen b oh so crispy juicy look at that inside of course Andrew a more Universal Chinese dish obviously shanin Bal Shalom Bal they tend to be more I guess specific to the Shanghai hjo sujo region but um wooi as well but this is going to be something different this is just like a GU here over here and that's a strange out and these are beef dumplings and you know that because they're red and that's actually carrot juice that's in the dumpling wrapper I think that the uh the colored dumpling wrappers with natural ingredients that was like one of the biggest Advent you know inventions to The Dumpling movement because you can you can see what's in it based off the color you know what I like about this there's like a sense of like vegetable Vibes with the beef so it kind of tastes like sort of healthy but like I like it you know it's like beefy and Hardy there's some celery in here um it's almost like a beef stew wow a dish that went from Shandong to Taiwan to Rolling Heights to New York City this is a dish that's actually American boarded and this is why this dish being at nanang is actually interesting because nanang also American Born this is one of my favorite dishes ever the neuro drebing and you have the scallion pancake that's crispy wrapped about wrapped around juicy beef and then you got the hoisin sauce right there oh so if you guys want to know the history in Shandong they just eat a big stock of green onion inside of like a uh like a Tumo Bean essentially but then it went to Taiwan it changed a little bit and then taies went to Rolling Heights and then it changed again to add the beef and the Hoy seed and everything guys this is the closest thing to the Chinese like burrito the way this way the way is it looks like a quesadilla oh my God or a Molita ooh ooh love that yo it's almost like a hybrid between a neural Ding and a peeking duck wrap ooh cuz I almost has some of that uh like Southern peeking duck like Kim Jang Vibe hey I will say there's credit to non Shang for serving such authentic shangh highes dishes though because you know they could just focus on you know your your standard like um Shanghai Chow chaing but uh ch ch oh yeah and all like the you know the commercial dishes that everybody likes but they really bring in the tofu the fact that you're bringing the the tofu soups M that's the combo wow guys we're going to go into the crispy noodles you kind of got to let the kind of the gravy set in to make part of the noodles soft but as you can see oh you need to put some oh hold on wait wait here here put some he to or some on there oh the cracking of the knuckles and little Chiropractic work right there over here they've got the N Shang House special fried rice um it looks like a slight variation of a Yang child fried rice but you know like we said man I honestly for a chain from New York City nanang has really impressed me cuz this is actually very very much quite authentic to the Shanghai palette um little SMA on there that's what fried rice is one of my favorite things to put smon uh the crisp y Seafood man listen guys I know some people think there's not a lot of nuances in fried rice but I'm telling you the way they uh got the wet rice here it's not too chewy I'm actually not a big fan of like super dry fried rice with like the 3-day age like rice kernels this this is right out my alley Nan wrapping up our Excursion through the non Shang menu here we got the dessert pastries now here we have the red bean one we have a durian one break this apart let me see okay this is red H yeah hung and Cantonese are hungo David DAV you this is the one you got to try oh my gosh it's gooey the durian is gooey it looks quality it looks quality sometimes people be sure change it on the durian they did not sure change it here actually this is a Savory pastry this has ham in it w turnup with ham oh that's that's real traditional and then okay of course you have this traditional pumpkin uh pastry right here that's fried and then you got some new desserts that you've never seen before they are new to this location and new to the non Chang menu because they're always innovating we have the U buns What U red bean Dave U the trendy U shout out to the Philippines man my god let's pop this open they look like little dragon ball little dra that's the black sesame one actually oh that's the Ube Dragon Ball all right you guys guys we are here at Hidden Tiger of course you know with the owner of fat Buddha Hidden Tiger Lord kimchi himself Cliff what's up guys yo Cliff tell us about this transformation and this is hidden tiger in the back of Cafe joah and then there's a speaky in now but you still have some of the soul of fat Buddha here yeah 100% we uh tried to reinvent ourselves during the pandemic decided to open up a cafe in the front and have a little spyy door into the back and Elevate the whole experience so uh fat boot is kind of like MTV long line a lot of young kids uh this is like the VH1 experience a little older a little more grown I I always see a lot of really famous graffiti artists here yeah yeah because I know that you you know you're deep from the old New York World from the you know ' 80s '90s early 2000s and you have so many Connections in there so listen guys if you want to see somebody who was influential in the boom bap scene in New York City in the hip-hop culture in the hip-hop culture in general I started off as a fan and they just started reciprocating the love and it's really crazy so hell yeah never thought it would happen but along with the elevation of the drinks the vibe everything's more grown us more mature the food it took another level too right David let's say less can you flambay the cheese please cuz this is a new dish this is a kimchi arini arini ball right oh so this normally had a mozzarella ball in the center but I'm actually lactose intolerant so I put a there's a little bit of uh kimchi in there yeah I'm just going to pour can I just pour it all oh my goodness listen anytime you lambay anything at the table I just feel like it's worth it better than guaca just kidding oh man so how much do you flamb Bay how much do you know is a is a good amount melted you don't want to Tor all right man let's cut into this is dope go for it man all right let's cut into it listen guys you can get a kimchi arini ball while listening to Jay-Z's Reasonable Doubt o it's crispy you you hear that sponsor me like that's good that's kind of like a Kimu fried rice ball yeah it's basically what it is let's get it there's a the depth of flavor there is ranch there's a ranch on the bottom little ranch on the top moving on what we got here the classic Wings right yeah these are the Yobo Wings Yobo in Korean is honey and usually uh only like older married couples say that mhm and I want to do note they call each other Yobo Yobo yeah oh okay that's like Bay Yobo right but it's more formal so when so this is the old Korean person's Bay is Yobo Yobo right usually only older people say would it be like darling maybe what about these Wings right here these are the dragon wings they're essentially our owed to the buffalo wing okay has a bit of koi Chang in there some other spices that makes it only available here so if you really like it you pretty much just have to come here and get it he dragon wing yeah that's good like you said that's like the City of Buffalo meeting the city of Soul not good that's good old school toi which is uh rice cakes with a bit of coang and some other things there's a little bit of cheese in there as well these are great when you're drinking you know funny enough I don't really like topoki as a dish those are really good though nice uh here I got the pork bun this is a classic carryover from the fat Buddha days right yeah there's a pogogi poogi beef bun P googi bow bun still good man shout out to Hidden Tiger Ka come by during the day if you want coffee they'll they got they got the coffee to energize you and then after that you come get your cocktails mocktails any peace what you are looking at is some udon that you have never seen before in America yes this is the only restaurant in New York City and America that sells the hakawa style udon and this is the really wide noodles it kind of reminds me of the thick wide uh hand Tor noodles like from Shian except it's made in the udon way which is completely different actually so here we have our tempor 2 I mean I don't know guys this might be the best udon in New York City let me put a little pink salt in there but but first really the star is the udon look it comes out so nicely I mean guys I just got to dip it man because I didn't want them to get cold so I didn't want to wait too long oo really light let's try the tempura can I eat them together though M this is Apple Wood Bacon tempera I've never had Apple Wood Bacon before I've never had bacon temper wow next up we got the haawa in broth now this is going to be a little bit different but you can see just look how beautiful that is they're just swishing around just swimming just Each Other M I smell a little bit of Ginger let's taste the broth first M okay A little saltier I like that wow let's try it kind of feel like the hand torn noodles sort of but it's kind of like between that and the Chinese like Chang fun or Chang fun like rice noodle like the big wide rice noodle so it's like it's kind of this mixture so it's pretty cool I would say the broth is not like as fatty as like a Tong KATU as you'll get at other Ramen spots but really clean tasting really tasty here we got I believe this is a chicken tempura M and then I think one thing that's really cool is in this little box right here they got Peppers so you just peel this little knob you shake it off you want a little spice boom boom boom boom boom boom boom boom boom boom comes out kind of nicely all right so you want to have udon like you've never had it definitely check it out man right over in East Village and do not sleep on the sweet potato tempora amazing and the green tea the texture of the noodles were on point I loved it man kogawa all right you guys the Entre have arrived here at tpra I'm telling you this is something the Upper East Side has never seen before you've got a hyper authentic padti here no peanut butter flavors you've got a beef pad SE o a lot of Chinese inspired dishes oh you got your boat noodles right here I'm about to just throw the aromatics in there this is actually hard to find in New York yeah for some reason tie bow noodles all over La hard to find in New York and then here you have the crab Curry which you're going to take these little balls of noodles this ver this rice vermicelli and a wrap and then you dip it in this crab Curry right here you saying like Suman oh man yet it is like a tie dipping Ramen and then you of course got the cow soy with the chicken leg the two different types of noodles fried noodles boiled noodles and this is this is like a very deep brown man I'm excited about this and I know that cow soy is from the southern part of Thailand where the food has a more like Burmese Kamai Curry influence it's Indian influence but I'm not going to lie David I am curious to see how they did the pyu cuz this is considered one of those mainstream Reg dishes but I got to know absolutely the best Pad CU I've had the beef is super beefy chunky oh man everything's coming through the W hay cuz you know taies they they like the Waka m not your average Pat TI all right guys straight from the shores of puket we've got the Kang poo I'm going to take this dip it in the crab Curry you got white chunks of crab meat oh oh my gosh that's a crazy bite right there yo I'm be going in on these boat noodles um like we said not all Tha restaurants even want to serve boat noodles in New York City but I love it's a treat every time I find it it's got that porks Pig blood kind of mixed in there got some oh dang I should be using Chopsticks but whatever yeah how you enjoy the T of nood is it good so Savory so fragrant I love that get the bat noodles get if there's bat noodles on the menu you got to get it here we have the cow soy a lot of people's favorite dish man it rains from changai Little northern northern Thailand but look look at that that's how you know the chicken thigh just falls off got to be dark meat oh yeah oh yeah oh oh the Bone's just going to fall off like that hell yeah all right mix that all up oh with the egg noodles man very deep curry flavor that's infinitely good man infinitely I think topra is bringing a sense of Thai food that has never never been here before up for East Side so listen guys we're in a brand new wave of Ty third wave new wave and uh come check out the prime all right last but not least we got the Pang which is a fileted uh Branzino so it's kind of like it's made like a guyang with the chicken steak except it's just it's fish show the SAU oh and then here you got the Shu this a sweet one this is the more spicy one I'm go with the sweet one cuz you know I ain't a tie person I can't handle all the Heat it's grow perfectly I'm sure they got a charcoal grill back there they're doing authentic things I like to pry man check it out on the Upper East Side if you're looking for Tha food all right here at mad for chicken man they got two different styles of soy garlic this is a spicy one as you can see it's got a little red tin and then you got the original one right here now you can see the difference right yep yep yep okay and then you got Mandu which is the Korean dumplings of course and they lather them up with soy garlic but here they got one of their Fusion dishes the mac and cheese with bu GOI oh my gosh you know me I'm just going to have to take a bite of this real quick now you go ahead pick pick some chicken oh man you know I'm going with them chicken wings yo boogi on mac and cheese actually really works yo that's fire m M spicy sord garlic man it got a pretty big kick to it yeah I like it they SK on the spice crunchy skin you have a certain way you eat your wings yeah I eat the two sides first and I break I break the bone in the middle then I eat the meat PA you do this well you're eating a drum I'm eating a wing all right I'm going to try their soy gar and this is the way I do it watch I'm going to break the bone a little bit snap it do you see this I see it and I'm going to push it all into one bite like a lollipop look kind of ugly but it works think you did it wrong bro all right going in on the Bogi Mac It's the Return of the Mac it's the return this good this is good that's this is good fire guys I'm try the Mandos always judge a Korean restaurant by their Mandos or not M you all right cuz the M got the flavor on the outside you know so you don't have to dip it in soy sauce or anything it's good wow this thing you know what it is man toi with the fish cake uh a little fresh scalles on top the scalles go to BS M you guys know me I'm not even the biggest fan of topoki of the dish but this one has a really good like flavor and the fish cake are very flavorful I like it man tender I really like the spices that they have on their seasonings the spices are really good last but not least we got chicken sandwiches here at mad for chicken and of course you got the kimchi chicken bowl now look at this chicken swi this thing is huge do you see this whole piece of chicken exceeding the bun that's why it's important guys and a lot of top with a bunch of fresh scallions and you know I love my scalles I'm part of the scall family oh my gosh NE would you would you like to try I will part egg on it too chicken sand wow guys when they say they're mad for chicken kimchi on it actual kimchi they are indeed mad for chicken cheers oh my just dripping wow it's got a little bit of that like Thai Sweet Chili spice with the kimchi but the green scallions and the egg is rounding everything out the fried egg man killed it all right here's the kimchi Bowl I'm going to just put my egg on top back cuz that's what I want to pack that in oh my gosh look at all this jop chesy oh jop chair and rice I didn't even know what's in this this is a bunch of surprises right here let's go got jop chair rice chicken kimchi M yo surprisingly everything flows together wow wow I mad for chicken they are truly mad for chicken here