BEST Cheap Eats In Brooklyn's Chinatown! (8th Ave/Sunset Park)

This spot has a lot of duck heads in the window. I was specially asked to get the Taiwan sausage. I had so many memories eating these after being at the night market in Taiwan. And it's so good, it's so yummy. Wow. It's so easy to eat. Really low-key spot. Low-key prices too, look at that. 3 yuan, 3 yuan, 3 yuan, 3 yuan. 4 yuan, 4 yuan. This is the best hangover cure. I've never seen the pile in the corner just of the neck. Wow. I'm so glad we walked in here. I'm so glad this spot was next to AT. ASLR. David, the OG fun bro. Never met you yet. Hi, David. Sup, bro. Let's go hoop sometime. You can just stay here, Steph. OK, bye. I'm going. I'm finishing the rest of the video. With the history of Manhattan's Chinatown and the massiveness of Flushing's China City, Brooklyn's 8th Ave Chinatown often gets overlooked. It started to sprout around 1983 and has bloomed into a beautiful walkable food haven. Does Sunset Park have gems that the other two more popular Chinatowns don't have? Could it be underrated? I'm with my hungry friend, Steffi, to get an update on what's popping in Brooklyn. And I'm only taking suggestions from local friends, not TikTokers. Hit that Like button and share this video. Let's go. All right, everybody. I'm on 8th Ave with Steffi. Hi. This is your first time out in this area? Yes. I didn't know there were so many Chinatowns in New York. Yes. And we got to start off this video right by going to the number one banh mi spot rated in all of New York City, Ba Xuan. Yes, you know what it is. If you've been to Brooklyn, you know it's one of the best spots. But I will say this. As Vietnamese food has gotten better in New York City, especially Manhattan lately, I got to see how Ba Xuan still matches up. Is it still the best banh mi in all of New York? Let's go. Vermicelli bowls right here. You've got some, is that bánh bèo? You got some bao? See, I don't even know these dumplings here. Obviously, the pandan cakes. $8. Look at those baguettes. All right, guys, Ba Xuan is considered by many, many people the number one banh mi spot in all of New York City. All right, everybody, we got these three items for $15. That is definitely a cheap eat. This is a huge banh mi. Oh, and then we have the mung bean durian cake. It's kind of like a mooncake, but it has pandan flavor, durian, mung bean. OK, that's you reading the Mandarin, by the way. It's diu dao sao ring la dui, I think. Is this the best banh mi in New York City? Oh, it is stretchy. Oh, that snap. Yum. OK, here we go. Uh. Take some time. Wow, there's like char siu in here. You can taste the char siu flavor. That's so good. The bread is really soft, but crispy. I need to know if this is the best banh mi you've had on camera since you got to New York City. Be honest. It is. I think it is. Oh, no. I feel bad. This one is so good. All right, Ba Xuan in 2025. The baguette is pretty soft. It's not taking up too much space. The ratios are looking pretty good. Wow. I just wish there was more pate in here. Right? Wow, it's so good. This is actually. It's so easy to eat. And it tastes so good. For eight dollars. That bread just like actually melts in my mouth right now. I think this is a Vietnamese baguette by how stretchy and it's like lightly crispy on the outside, but very fluffy on the inside. They did great with the meat. There is a mixture of the Vietnamese char siu a little bit along with all the pork and the ham and the char lua that they have in there. I said I wish there was more pate in it. What I really like about this is the compression. As you can see, like almost when you squeeze it, the bread just falls and just gets compressed like that. And that's what I really like to see. I mean, best banh mi you've had? I think so. And I feel like it's bigger than the other ones we had. All right, Ba Xuan's pandan durian little flower cake right here in the shape of a moon cake. Got that print. Boom, the stamp of the imperial approval. Let's go. Mmm, durian on the inside, pandan on the outside. Durian on the inside, pandan on the outside. Interesting texture, a lot of mung bean. Definitely get the durian. Definitely get the pandan. I think it's a great snack to share, split in half. I love durian. All right, Steph, we got to go to the next spot. We got to go. Wait, I'm not done yet. We got to go. We got more to go. The BK. Hey, everybody, I just want to let you know there's endless food on 8th Ave. There are so many spots I actually want to walk into, but I just can't because I just got to go to the ones that everybody recommended. Right behind us is Hainan Chicken House. This came in as probably the number two most recommended spot that I have to hit up. I've never been here before. It's Hainan's Gigi. Gigi sounds funny. Sorry. Let's go. All right, everybody, Hainan Chicken House is a family owned Malaysian restaurant. And look how the three treasure rice comes wrapped up. The sambal fan. Sambal fan. This was $17.50. Comes with soup. Oh my gosh, people. And they put them in balls. I've seen this before, but not every spot's going to do it. They're doing it very, very traditionally with the little sliced cucumbers on top. No sauce first. Just chicken. Oh, that chicken had a lot of flavor. Yum. The yellow skin. I love that. Let me dip it in the goreng cong. Oh my god. Here. You guys can see this, the goreng cong. Ginger scallion. That's my favorite dip. I'm going to try this rice. That's the best part. That rice is very fluffy. It really stuck together. I want to say almost that rice is a little bit like sticky rice. It almost giving me that vibe. Try it. Kind of know what I mean, right? Let's do this roast chicken. I love the chicken broth flavor on the rice. Roast chicken. OK. Not a ton of meat on this, but look at that skin. That's exactly what I'm looking for. The sauce. All right. Let me do a little bit of. Spicy. Pretty spicy. That skin was so good. There wasn't a lot of meat on that piece, but the skin was amazing. Go for it. Try the roast chicken. All right. Oh my god. It's so sticky. That's so good. Did you like that better than the Hainan chicken, even? Be honest. Keep it real. No, I like the OG one. All right, guys. We got to try the char siu, because Malaysia is known for char siu in a way where Malaysian char siu is usually sweeter, a little bit smokier. So I'm going to try it right off the bat. I can tell that there's a lot of pieces of pepper specks on there, as you can see. Yeah. I'm going to just eat it. No sauce. Yo. It has the flavor of, like, the Malaysian beef jerky that we had. Yes. Right? Yes. Very sweet. Wow. Yum. Considering that what I love about this spot is that it's providing something that is not, I would say, easily abundant. Obviously, in every Chinatown, there is a Malaysian restaurant for sure. But this is, like, one of the top tier ones. Like, as far as a casual sit-down, they have bak kut teh. They have all these different Malaysian kind of style dishes. OK. They have laksa. They have all these. They have Malaysian chicken curry, you know. But we just had to come here for the Hainan chicken. And honestly, it did not disappoint. For $17.50. Wow. So good. Hainan Chicken House on 8th Ave. Definitely a must-go-to. Tons of Chinese, you know, Han Chinese spots out there on the street. A lot of mala spots. But if you want Malaysian, this is the spot. Reminds me of my trips to Penang. Steffi. Hello. I'm Taiwanese. Welcome. Hello. I'm from Northeast China. Oh, Northeast China. Glamour. I'm from Beijing. Sorry, I'm from Shanghai. I'm from Shanghai. Hello. I'm from Shanghai. I'm American. I don't understand. I'm ABC. Why ABC? Oh, you finally got it right. All right, everybody. For our next spot, we walked up a little bit north on 8th Ave to 40th Street and 8th Ave. And we're outside of 8th on 8th, which is actually a billiards lounge. But nestled inside is a nice little sandwich shop. Let's check it out. Best egg sandwiches in Sunset Park. Oh, we gonna see about that. All right, I'm back in the kitchen with Katie at the sandwich shop. First of all, I think it's funny that you called it the sandwich shop. Let me get a ham sandwich. Yes, sir. So what's your goal here? Like, you're popping up in a billiards lounge that you and your husband also own. This is your sandwich side of the shop. You had a sandwich shop across the street. You're moving in here now. I mean, what kind of sandwiches are you trying to sling? Well, we're doing our famous one is the hot pot beef, which is just like if you go hot pot, but without the soup. That's an inventive sandwich right there. Yes, and then we also have our signature, which is some good old fashioned spam with a corn omelet on a garlic toasted toast. All right, let me let me peep this. So this is the egg. Oh, real, real. This is looking like a Japanese TikTok video right here. And this has corn. Every time I open up my Instagram, it's always some food video from Japan and they're cooking eggs. Oh, yeah. This is a professional at work. Look at the precision of making these eggs. All right. We got the sandwiches here at the sandwich shop. I should say we have the sandwiches, the sandwiches, Sammy, the Sammy's. Anyways, this one's really cool. This is a hot pot beef and egg sandwich. Obviously, these egg sandwiches are inspired by the Korean egg sandwiches, but she's putting her own twist. Katie's putting her own twist because she's like, you know what? I don't want to do bulgogi. I'm going to do the hot pot beef, which I believe smells like it's got some nice sacha jang in it. Hmm. Smell that. Yes, she stir fried it with sacha jang. And then you have your classic right here. Each of these sandwiches are $10, but they're handcrafted, beautifully made. This one has Spam and corn omelet. Yeah. Oh, yummy. And then this is their strawberry matcha latte with cheese foam matcha. That's a lot. There's a lot going on in that drink. I'm not going to lie. All right. You got to tell me how it is. OK. Since you're the drink girl, you're like the... OK. While you do that, I'm going to grab this sandwich. Look at this egg right here. Oh, wow. Beautifully made. This is like a dessert. It tastes like strawberry cheesecake. Are these the best egg sandwiches on 8th Ave in Sunset Park? Let's check it out. Wow. Corn omelet. Got some nice greens, soft bread. Oh, that's a whole breakfast right here. All the time, in case Steph says something that you're like, hey, I didn't hear. Like I said, she's from Hawaii. All right. Wow. They would eat this for breakfast every day. So lucky. Can you adopt me? Adopt me. Your face. No, it was the bite was... Obviously, it's a thick sandwich. It's kind of hard to bite all at once, but it's great. Sandy chips. I want to try this. I see trouble coming. Hot. So good. All right, Steph, I need to know which egg sandwich you prefer. OK, wait, hold on. Hold this. Try that. Oh, my God. I'm eating hot pot for breakfast. I didn't know hot pot, beef and eggs and cheese could work so well together. Oh, man, this is hard. I can't choose. I think for breakfast, I would like the breakfast one. But this is a really fun lunch one to have if you want eggs, too. I think if you like the sacha flavor with beef and egg, you've got to get this one. Thank you. This is the best hangover cure. Yummy sandwiches and soju. Cheers! My hangover is cured. I did not think about coming to 8th Ave at Sunset Park and immediately taking a shot of soju. We got to go on to our next spot, guys. It's a little bit more down. You can just stay here, Steph. OK, bye! I'm going. I'm finishing the rest of the video. All right, everybody, we just walked past Poke Bowl 101. And Steph, put us on some poke game. What do you notice about the mainland style of poke? I guess the way they tend to do it in America versus Hawaii. Yeah, so U.S. mainland style, I noticed it's more like a salad. Lots of different ingredients like edamame, other vegetables, dressings. But in Hawaii, it's basically just fish and rice and sometimes furikake on the rice. All right, real quick, everybody, I'm going to do a spontaneous Chinese test on Steph. Read the sign behind me. Whoa! So it's like a it's a Sichuan mala spot that has the sour cabbage fish. Yes! I understand Chinese! I understand it! I can understand the food stuff at least! All right, everybody, we had to take a break from the super busy 8th Ave. We're on the slightly less busy 7th Ave in front of the Jing Huang King's Kitchen. You know the name, known for the clay pot rice. Also very affordable and also kind of a cheap eat. But Steph, what do you notice about the spot? This spot has a lot of duck heads in the window. I think that's a good sign. Like, I just think if you pile up the duck necks, that means the meat is so good, they even want to serve the duck neck. Or that's just how many ducks they went through already today. Wow. All right, everybody, I'm here with Andy from King's Kitchen. Andy, you guys are known for, what would you say you're known for? The siu mai. Our roasted meats and our clay pots. Okay, so those are, but obviously King's Kitchen does a lot of things. What would you say is different about how you guys roast? Am I quizzing you? Am I putting you on the spot? Or is it just done with so much love? Is that what you mean? I would say so. I think my chef would have a better answer to that. Let's just try the siu yoke. All right, cheers. How do you eat this? You eat the whole thing? I just put everything in my mouth. A lot of taste. Ooh, that crunch. Let's go. Char siu. Do you prefer bun faisal or like half meat? Always half fat. Is this half? This is more meat than fat, right? Yeah, this one's a little bit more lean. Great flavor. Honestly? Yeah, that's good. Basically, that's your classic char siu. All right. Here you have your siu au. Here's the duck. Oh, oh, this is drippy. Yo, you guys keep all the duck heads outside. I see it in a pile in the corner. What do you guys do with those? We sell it to customers. Some customers want it. The duck heads or the duck neck? What is it? The duck neck. They want the duck neck? Yes. Yeah, so you guys, I have not, I mean, I know other spots I'm sure do it, but I've never seen the pile in the corner just of the neck, just... Siu au. I think that's my favorite. Yeah? You guys killed it. I gotta eat one more piece. I think so. If you look at the puffiness of the skin, so it's not quite like Peking duck. Obviously, roast duck is similar, but it's not quite the same. But you can see how it goes from crisp to fat right here. Do you see that? And then you can actually see the juices in the meat and... Very delicious. Andy. Milk tea. Oh my gosh. I'm zapped back to TST. I'm back in Tsim Sha Tsui. ASMR. We're at King's Kitchen, and we have jasmine iced lemon tea. What's the Mandarin name for this? Mo Li Hua Ling Mong Cha. I got a C in my mouth. Is this pandan? Oh my gosh. The bread is so soft. Oh, it smells so good. Here we go. Andy. That's delicious. I love pandan. This is so yummy. Oh, it smells so good. All right, guys. So for $16, we got the special combo, Bo Tai Fon Clay Pot. You know, you have your lap yuk, you have your... Pai Kua. Pai Kua, spare ribs. You have an egg right here. Oh, let me just mix up these. And by the way, King's Kitchen is known for that, you can actually take this clay pot home. You can keep it, but if you return it back, you get what? A $2 buck? We got four bucks back. Four dollars. Four dollars back. So you can keep it, or you could give it back for $4, so. That soy sauce that you poured on there was very fragrant. I love that flavor. You gotta try some of the crispy rice on the bottom, too. You know what I love about your clay pot, man? It's like, like I said, it's very fragrant. Like, there's a lot of flavor in here. There's some black bean, a lot of soy sauce, a little sweetness, a lot of stuff going on. We actually import our rice from Taishan, our hometown. So for King's, we wanted to do something a little different. We made a health, like some specific. You made a healthy dish. Okay. No, just say this is Cantonese people trying to do health. Health and wellness. This is all your wellness dishes. You guys are trying to do some different things. Look at this wellness dishes right here. This is tofu made in house. On top, we blend spinach, and then they put it over it. Oh my gosh. So this tofu is made in house. It's over a bed of mushrooms. Bro, are you saying this is tofu on mushroom with super food on top? Basically, yeah. This is the Cantonese super food right here. Those mushrooms are fire. If I was a Chigan, a Chinese vegan, I would definitely eat this. So for $10, you can get the gourmet specialty assortment or the si zong si gong ge. We have oyster, a cute little taro puff purse, soft-shell crab, that looks like chicken feet, but it's not, and foie gras salad. Oh my gosh. My little LV bag that I'm going to eat. No, it's too cute to eat. I'm sorry. Mmm. I love taro. What's? Look at that. This is humongous. I have to eat the oyster because I'm Taiwanese. You just want to eat this messy one. Oh my God, that's so good. Super messy, but so delicious. Look how fat this juicy oyster is. That's huge. It's so fresh. So fresh. Wow. I'm going to eat it here. First of all, can we acknowledge that for $10 to get these four things, soft-shell crab and foie gras, that is a hell of a deal. Like, I don't know what you think about the other dishes, but this right here for these specialty items is crazy for $10. So yes, soft-shell crab for $2.50, $2.50, $2.50, $2.50. It's insane. It has a little curry powder on there. Whoa. No, it kind of looks like feng chao, but. Wow. Foie gras. Nice salty and fat. That's wow. Are you really serving foie gras here? What are you doing? Like, what is this? You're serving, like, char siu, bozai, foie gras. Crazy. All right, Andy. I know your food is good, but I need to know if sma la can make it any better. All right, let's see. Let's see. What do you think about it, man? Does it fit at King's Kitchen? Is this King's Kitchen approved? It's good. A little bit of spicy. A little bit. There's a little bit sweetness to it too. Yeah. A little bit. A little bit of sesame as well. Very smooth. I like to say the sma la starts off smooth and then it kind of whips you at the end a little bit with that, ooh, kick. I like it. King's Kitchen approved. All right, everybody. Our next spot is a late night staple recommended to me by locals of Sunset Park. They say they come here all the time. After 9 p.m. it gets packed. Mr. Q BBQ. It is a chua spot, aka Chinese skewer spot. All right, everybody. We're at Mr. Q and this is a late night staple. We got our four skewers because we ate so much so I couldn't order that much possibly but we have the lamb yang rou chuan, we have the chicken thigh, we got the shang chang, which is the sausage right here. Oh, it's funny. Ready? Oh yeah, Kobe. Anyway, seems like a nice spot for like after KTV late night. Bro, David should be here. David the OG feng bro. Never met you yet. Hi, David. Sup, bro? Let's go hoop some time. Drink some beers. Eat everything with smalla. Let's go. This is your Taiwanese sausage. Cheers. Here, this is for you. I got this especially for you. This is the yang rou. This is the lamb. Let's try Mr. Q. Mm. All right, guys. We got the Taiwanese sausage because, you know, the youngest feng bro is Taiwanese. Because, you know, Andrew can't stop saying that. So, like, gotta eat this Taiwanese sausage. You know, protein, no carbs. Mm. Mm-hmm. All right, this is the chicken one. Mm. I think the chicken one overall is a little bit better. The lamb is solid, but this chicken thigh, delicious right here. All these were about $2.50 each. Mm. This is yummy. I saw this on the menu and I had to get it, so. It's like cartilage. I think it's part of a chicken, yeah. And it has, it looks like it has that New Orleans seasoning, that, like, red Chinese, almost, like, sort of Cajun seasoning, but it's not really, like, traditional Cajun. It's the Chinese New Orleans style. Blushed in blood. The cartilage? Shiny in blood. Let me try. Let me try some of that. Who are you? What do you mean? I'm your brother. Oh. Okay, guys, so, you know, my roots are from Taiwan, so I especially asked to get the Taiwan sausage. I had so many memories eating these at the, yeah, sure, you know, the night market over in Taiwan. And it's so good, like, it's so yummy. Let me just try to eat. Come back, we need you, David. It's so good, and it's just, like, I don't know, it's just so good, like, I just, like, need it. Skewers, just protein and beer just hits different, you know? Guys, Mr. Q, solid skewers. I don't know if they're the best in the game, but they're very solid, and they come out quick, and it's a cool vibe. Come here with the bros, after KTV and hooping all day, after getting some WeChats. On to our last phone. You are welcome. The third phone, bro, she thinks she's a pro. Steph, you've spent time in Flushing, you've spent time in Manhattan's Chinatown, how would you compare 8th Ave? 8th Ave is definitely a lot more quiet, not as crazy, everyone's kind of spread out more. There's only one street, so that's interesting. If you go into the other streets, not as busy, not a lot of people, but yeah, it's fun. It's like a mini Chinatown. Right, but I feel like it's pretty busy. What I noticed is, 8th Ave, if you just wanted cheap food and the density of it, I actually think it's really good. You know, they don't, I wouldn't say these spots focus on experience as much, but man, just the amount of food and the amount of things you could buy and the busyness of it all, it's like busy, but it's not that loud. Considering it's New York, I mean, Flushing is a lot more built up, it's a lot more corporate, they have a lot more office buildings, a lot more like tall buildings, malls. You know, 8th Ave is still very neighborhood-y, so that's why it's very easy to walk up and down 8th Ave, but it does get busy, no doubt. I mean, look at this corner right here that we're at. Dried goods, dried goods. Hey everybody, we're at Xing Fa Bing Dian. Hey guys, I'm here to eat the best Dan Tat, egg tart. So yeah, I'm gonna eat it first. All right, sorry, he's kind of shy, he's really not that tough on camera. Anyway, let's go, let's go to the next spot. A few moments later. Oh no! All right, guys, we just found out that they sold out of Dan Tat. They're closed for the day. We got here too late, because this was gonna be the last spot, but it can't be actually your last spot on the crawl. You actually have to come here before like 4 p.m. Basically, so let's just imagine how good it was gonna be. All right, okay, here. All right, so just pretend to eat it. All right, guys, I got my Dan Tat. I'm gonna make Andrew try the first bite, so I know what not to do. Here you go, try it. Mmm, I have the crumbs everywhere on my face. It's so good. All right, all right, now I'm gonna eat it, and then never give it back to him. This is the best I've ever had. We're gonna find one more spot to end off on, all right? All right, so we're looking for our last spot, but I think it's just gonna be like a random spot that we just feel, you know? I'm just gonna look at it, and I'm just gonna feel. What would David pick? What would our mysterious big bro that we have that I've never met yet pick? What would he say in this situation? David would probably pick some, at least more obscure spot, something very different than what we've had. Yunnan Flavor Garden. That was on the list. But it says Yunnan, but then they have ducks outside, which... Tell me more about our big bro, David. What's he like? He's very, very smart. All right, so real quick, I just wanna be clear here. It's about 6 p.m., and I was looking for a more like Brooklyn-centric boba shop, you know, like a Joy Tea. There is Joy Tea down there, but they also have Joy Tea now on Grand Street in Manhattan. So we're getting hay tea. I know there's hay tea all over the city, okay, but I just gotta check on all the locations. Maybe I'll go next door and get some Fujinese food, you know, some ban mian, maybe some little Fuzhou wonton. We'll see. Maybe. Maybe I got space for that. Let's just get some of that hay tea because we got yeet hay. So you need hay tea for the yeet hay. Yeet hay tea. All right, everybody, I'm going in Chunbai way. This is a Fujinese spot. I gotta get some noodles. I gotta get some peanut noodles. Some ban mian. Really low-key spot. Low-key prices, too. Look at that. Three dollars, three dollars, three dollars, three dollars. Four dollars, four dollars. Five dollars. All right, guys, I got the mango grapefruit boom, 30% sugar and regular ice. 30% sugar is perfect. The coconut is sweet. And then there's like this mango sorbet. It always got room for the boom. Is this a good drink to fight yeet hay? I don't know because it has mango, which doesn't do that, but coconut does. So it's just neutral. I don't know, but it tastes really good. And it fights the heat. I don't know about if it fights yeet hay, but it definitely fights the heat. It's hot. Mango grapefruit boom, minimal sugar. It's funny it says minimal sugar. 30% is minimal. I think that's the perfect amount. Delicious. All right, guys, getting into this last spot. I knew I had to get Fujianese food, or I should say, Fuzhou food on 8th Ave. And I got to compare it to my favorite spot on Grand Street in Manhattan called Xuzhou Fuzhou, right? And this is the dumplings, okay? So you have six dumplings for $4, but these are pretty brolic. So that's a little bit more expensive than the Grand Street one, but these are brolic, they're thick. These are a little bit shaped more, like less longer, they're more stockier. And then here you have the banmian, aka the peanut noodles. Everybody loves these, but what's different about these is the noodles are a little bit different. So they are both wheat noodles, but the ones that you might find at other spots, they're a little bit flatter and wider and almost look like egg noodles. And they do not put this suancai, aka the preserved cabbage right here. So I'm gonna mix it up. Mixing up the peanut noodles. This is $3, all right. Okay. Ooh, there we get to the new peanuts. There we go. Wow, wow, wow. Saying hi with the suancai. Mm. This preserved cabbage, it adds a little tartness and saltiness sometimes for certain bites. It does kind of balance out the sweetness of the peanut noodle. I'm putting small on it. You do not have to buy it, but trust me, if you do, I think you'll like it. Rated almost 4.6 out of five on Amazon. You know the deal. Mm, it's nice. I love putting small in on the end after you've eaten the dish already so it almost feels like a new dish. It's good. Actually, I really appreciate the preserved cabbage on this. These brolic fujo dumplings to end off. Mm. Yo. Yo, I'm not gonna lie. These dumplings are, wow. After all the food I ate, these are tasty. I'm so glad we walked in here. I'm so glad this spot was next to AT. See that ratio? Great ratio of chive to pork. I don't know, that pork looks really good. I don't know why. It's just like, that's a good looking dumpling. Overall, guys, this is a hidden gem, especially if you want your fujo snacks, you know? So definitely come here. And yeah, that's gonna be our last spot on this 8th Ave crawl. But yeah, I might share my thoughts in a sec. Mm. How do I have room to eat? That just just hit me. How do I say, like, hao chi in fuzhou hua? Duan mi hao chi. I'm sorry I was so sassy this whole video. I was really hungover and really tired. But I love Brooklyn and I love all the food we ate. My overall conclusion is that Sunset Park actually has amazing food. And dollar per dollar, because it is deeper in Brooklyn, it might in some ways outmatch the other areas. It won't have the flashiness of Manhattan. It won't be packed with tourists. It won't have the big malls like Flushing. The TikTokers won't flock here as much. But if you know where to go, it's pretty fire. So hopefully this video was useful. Hit that like button. Check out Steffi's links down below. And until next time, I'm out. Peace.