GIANT Beef Ribs, VIETNAMESE NOODLES & Crazy Rich Asian Dinner

Pretty nice day outside. Today I'm heading to a gala. It's called the Crazy Rich Asian Gala. Not really sure what exactly it is. It's the first time they're hosting it. So heading to Long Island for that and then going to bed and tomorrow morning heading over to Orange County and into Palm Desert for a three, four day convention, ClamourCon. I go every single year. I like it. It's where all the, you know, social media people go and network and connect with sponsors. And to me it's just, I just like to get away and it's a nice place to do that. So I'm gonna go to this gala. Hopefully it'll be a lot of fun. I heard there's lobster for dinner. So very excited about that. And then going to Cali. See you at the party. Finally here. Say hi. It's Jesse. All right. So this is a Crazy Rich Asian Gala. Are you crazy or rich? Neither. We're Asians though. One out of three. I came a little late. So I missed all the barbecue. Dinner's now for another three hours. This is why you always keep emergency food in your car. Always. My friend made me this marshmallow treat. Thank you so much, Louis. These are the best things. Now I feel myself starting to come back alive. This is a crazy Asian fashion show. Dinner time. Everything is beautiful. I'm very excited to see bread. I've been waiting for this moment all day. All day. All right. This looks pretty awesome. Starter, lobster tail. Whenever you start with lobster tail, your night can't get much worse. Crispy pork belly. Heck yeah. New York strip steak. Oh, you can only choose one of the two. Oh, I don't know what to do. First course, lobster tail. This is actually better than any of my expectations. Actually a little warm. I thought it was gonna be like a cold lobster salad thing. It's peppery. It's fragrant because of the herbs. This is a tender, delicious lobster tail. This is a good start. Dinner's over. After party time. Fun event last night. Got home about 2 a.m. Got some sleep and now gotta go to California. Let's go to the airport. Every time I fly to Long Beach, I get really excited. That means great Vietnamese food. I'm not eating all day. I'm just waiting till I get there. I'm gonna arrive about 3 p.m. Then we're gonna feast. Always happy to be back here in Long Beach. Got my bags, hotel. We're gonna grab some food. All right. First stop, the smoking ribs. I feel like a little barbecue and I heard this place is amazing. Let's go try it out. This place looks legit. It's about 4.30 and it's packed. Holy good lord. Look at the size of that. Mac and cheese does look bomb. The corn bread looks amazing. Even the green beans look great. Ribs. Oh seriously. All I smell is smoke and look at the size of this half rack. Oh my gosh. Perfect smoke ring. Look how juicy this is. That's enough playing around. We gotta bite into this. Oh my god. I gotta come and do a full-on food video here. This is so good. The juice, when you bite into it, if you don't slurp, that juice is gonna run down your chin like a flowing river. Ever had a meat river flow down your chin before? You would. You take a bite of this. You see this like raining meat juice, right? Yeah, but a piece of meat can be too juicy, too flavorful, too smoky, too good. This will be it. The spices on top, a little spicy, peppery. It's not overly salty. It's not at all. If I ever die, last bite I want in my mouth are these ribs. I want to take this into the desert because this will have enough juice to keep me hydrated for days. Barely need to bite into it. Can I get a straw for these ribs? A straw? Put these ribs in there. I'm just kidding. Mac and cheese. Oh, one dish is too juicy, one dish maybe a little too cheesy and I love cheesy. Oh, the mac and cheese. Man, this thing is just all sorts of crumbly and creamy. I think it's more cheesy than me and that's saying a lot. Amazing barbecue. Dinosaur rib. I'm gonna have to take that to go for breakfast and that's gonna be a great meaty breakfast, but I need to get some pho, so dinner number two. Let's go eat some pho. Dinner number two, pho 79. Gotta have pho. Every time I'm in SoCal, must have it. Massive bowl of pho. This is so good for me right now. So good for me. My body's just craving every bits inside this bowl right now. Hey, I made my pho look like the Kool-Aid guy. Something's so magical about this broth. It's the beef flavor, it's incredible. When I was in Vietnam, I asked the locals, I'm like, is it okay to put sriracha in my pho? They're like, yeah. They also put sweet bean sauce in their pho as well, so I got the locals blessing for this. Maybe they wouldn't like it that I do so much of it, but they do it. It's fine. Oh, the broth penetrated the noodles and noodles are now so beefy. I don't care what I'm eating in a single day. It could be pizza, could be fried chicken, could be anything. I could be the most full person ever. When you put a bowl of pho in front of me, I'll knock it out. I'll knock it out happily with a smile on my face. I'm gonna head over to Palm Desert. 100 degrees over there. I'm way overdressed, but I'm gonna go see my good friend and also my financial advisor, Winnie. We're gonna have some food, and then we're gonna drive into the desert. It's gonna be really a lot of fun. Anyway, Winnie's really cool. We've known each other forever. I haven't seen her in like a year. Hey, what's up, buddy? He is someone else's Curtis, but he is my Curtis today. Oh, where's the actual Curtis? He's taking finals today. Oh, finals. Okay. Winnie does like a lot of filming and stuff, so go check out Winnie's podcast and LinkedIn whenever this thing is up. I'll link it down below. I'm gonna actually announce it right now. We're gonna go live. Oh, we're doing it live. We're going to one of my favorite places, Vox Kitchen. Steve's never been there. Winnie's been there. Brussels sprouts with pork floss, garlic chicken wings, spicy mayo. Brussels sprouts. One of my favorite restaurants in this area. Take some of that yolk and stick some pork floss on there. Wonton and wonton with noodles. Oh, look at the clam soup. Look at all the hot oil on top of that. Yeah, baby. This is a version of saltado, which is a Peruvian dish. Preparing for a treat, because this is one of my favorite places. This is Mama Artisan Bakers. This is Tara, by the way. He owns this place. And this guy's the master baker. And this is a special pastry they have here. What's it called again? Queen Amman. Queen Amman. Oh, my God. Butter cake. That looks and smells insane. Oh. I can take one of these with me, right? Yeah. Crunchy caramel frosting on this thing. Oh, this is all stuff we can have? Oh, look at that. Oh, wow. That's a buttery, airy croissant. So Tara's really proud of this machine. What do you think? Whole case? Yeah, whole case. Oh, look at that. That's an easy way to make scrambled egg. It's just shooting out. All right. Now, let's go to the desert. Yep. I'm in Palm Desert, all right. 100 degrees of dry heat. Wow. There's some crazy music playing here. It's like angels singing in my room. They gave me an upgrade to a little mini suite. Wow. This is like the size of my house. And you can see overlooks the golf course. Beautiful. Thanks so much, Renaissance. Oh, the closet could fit me. You could live in the closet if you want. Seriously, you could live in the closet if you choose. It's a walk-in closet. Oh, my gosh. Bathroom. Wow. Huge. There's a closet in the bathroom, too. Whoa. I'm going to keep this open for easy access. And then when you're pooping, you can look at the pretty pictures for entertainment. So the itinerary is an hour. It's going to be like a welcome reception thing. But right now, the free gift suite is open. And I feel like I come back every year for the free stuff. So I got to go get some free stuff. Just got a message from one of my friends here. Gifting suite just closed. Like, why did I even come here today? I'm just going to rest and go to the reception without free stuff. It'll be OK. I'm going to get there bright and early tomorrow. Good morning, desert. First full day at the convention. Today, for sure, we're getting the goodie bags. And but first, grab some breakfast. Finally here. They have food. I was afraid they didn't, but they do. I feel like this conference is more geared towards kids now. But you can get free toys. I want to play. Oh, look at that. Yeah. Axe throwing. The key is to find toy companies that will give you free free stuff. I'm so crazy and I'm sorry. Oh, that's kind of fun. Yeah. So you can play ping pong with yourself. This is my kind of toy. Oh, thank you. Thank you. Free toys. This is why I'm here. Yeah. This convention is definitely turning into more of a kids only thing. I mean, it's cool to get some toys, but last year was more like other stuff. And I met like really cool partners I'm working with now last year. But this year seems to be mainly just kids. So I made a decision. So I'm going back to New York tomorrow. But there's a lot of stuff happening in New York. So going back a day early, not a bad thing. And before I head back to New York tomorrow, we're going to get some fun. And of course, enjoy the rest of today. Now I'm on the search for the free free stuff. Free swag. What's up guys? Say hi. My convention food was just horrendous. I'm going to go out and eat. And I'm going to a shoot for a really cool project launching probably when you're about to see this video. And this is the worst thing. A car sitting in a desert for a day in the sun. Oh, my God. Oh, my God. At a restaurant called the Apostle Grill. Supposedly the burger is amazing. She's got a dumpster burger. I'm going to get it to go. I'm going to bubble tea. I'm going to film something. I'm going to tell you guys all about this really amazing project. I've been working on it for a while. Some of you already know. Let's grab some tea for my burger. So we're doing a shoot right now for the new cooking course. We're doing the final shoot for it. This is Till. He's putting everything together. This is my burger, by the way. I found this as one of the best burgers in all of Palm Springs. Yes. And it looks amazing. Wow, this is amazing. This bun is so unique. Look at this. Look at that typical bun. All right. Just finished with our filming of the course promotion. How'd it go? It went very, very well. Very well? This is really, really amazing. We've been working on this for over a year. A lot of people have been asking me, so what's the difference between this and my cooking show? This is very in-depth. A lot of explanations in the videos. We're making, you know, actually like an online cookbook. You're going to have pages with pictures and ingredients. It's a digital cookbook. We're going to give you the recipes to take with you when you go shopping. There's going to be an app or something. What is it? People can download all this stuff. They can download all this stuff on your phone so you can have it with you when you go shopping. It's a full-on online course, so it's going to be very much more than the simple videos I give you sometimes for the love of food. And we're still going to continue for the love of food with some of this stuff, but this is just all traditional, authentic Chinese recipes. And finally, it is launching soon. I'm going to put the link for this thing in the description box. Price is so affordable. There's a money-back guarantee. It's just going to be amazing. This is the biggest project I've done, so hopefully you guys like it. Check it out. Heading back to New York today. I think this may be one of the last times I'm ever in this city, in Palm Desert, Palm Springs. I think this will be the last time I attend ClamourCon. It's just, it's been fun, but it's really like a family vlogger convention now, so actually leaving a date early. It's a beautiful place. The surrounding mountains, the palm trees, everything's just beautiful. The resorts are amazing. A little too hot for me, but it's been a fun couple years. That was a darn good burger yesterday. If you're ever here, get that burger. The drive here, like, went nothing according to plan. Originally, I thought it was going to take like two hours so I could stop by a pho place, have one last bowl of pho before I head back to New York. The drive ended up taking three and a half hours. Insane traffic. So now, I just gotta get on a plane with an empty stomach. It's like the worst way to fly. Just got back home. It's about midnight. I really don't get to spend much time here. Tomorrow, I gotta go to the city. I gotta go join a parade. Yeah, tomorrow, in the city. See you then. Man, this week's just flying by. A chef that I know texted me and he says he's gonna have like a omakase meal tonight. There's some collab with like a bunch of chefs. It's 10 courses, gonna be amazing. So, he's inviting me. Of course, can't say no to food, especially 10 courses of food. Who says no to that? So, I've been hanging around in the city. I'm gonna go there right now and I just got done changing my phone number because I'm stupid. I'm Twitch streaming, right? So, if you don't know, check out my Twitch channel. I'm having a lot of fun doing it, streaming every single week. And today, like, I was streaming and then someone was asking for my number because it was a restaurant owner asking for my number. I gave out my number over the street. I'm so stupid. Anyway, let's go eat. Let's go eat my sorrows away. Very clubby atmosphere. All the food is being served here. There's Joe with his steam rolls. So, the dressing is inside the sweet pepper. Oh, that's crazy. That's amazing. Brilliant, brilliant, brilliant. So, it's like smoky and sweet. Added a big prawn on top of all that. So, this is a rice roll with a fried shrimp on top. They like a tempura. What's the sauce here? It's a shrimp head sauce. Shrimp head sauce. That's the best part of the shrimp. That is really shrimpy. The shrimp head is amazing. That's what all the flavor is. What is this fish? Tuna. Oh, great. Taro is just wagyu up the seat. It's beautiful. This is three courses in one fried oysters. Then we got the turtle, which is just something I absolutely adore. Last time I was in Japan. And then this is yellowfin. So, this is like progressively cooked all the way to the top. They told me I got to eat the slightly torched turtle first. Happily obliged. So tender. Wagyu of the sea, for sure. Chased out with the fried oysters. I might like this better. I mean, it's just a perfect texture and flavor. Oh, man. Truffle over rice noodles. So, this is pork belly steamed rice roll with truffles. Oh, good lord. It's like a snow-capped truffle mountain. Inside is pork belly. There it is. Oh, my gosh. This is going to be insane. Oh, the aroma. It's like doing this to me right now. And that pork belly inside the rice roll. Sublime. Fried and got two different types of aroma, but they work so well. Braised short rib with rice noodles. This is so good. This is like the most melt-in-your-mouth little pudding, strawberry pudding. Just crazy. This is pretty cool. Sorbet over rice roll. So, each dish is like the combination of three chef's specialty. Mmm. The rice roll is almost like, acts like a little mochi. That's really interesting how this all came together. Three chefs created all this. These are awesome. Chef Kenny, Chef Wocky, Chef Joe. Amazing, guys. That was such a fun event. 10 courses, really enjoyable take on like traditional Chinese food. That was definitely worth waiting around in the city for. But got to get home. Got to get some sleep. All right. Thanks for watching, guys. See you later. Hello. Just finished attending a conference. Feel really good. Actually, I got yelled at. So, my mom is trying to set me up with girls she approved of. Very, very Asian thing. So, I don't know. I don't even know what happened. I'm being yelled at by one of the aunties who's trying to set me up right now. Something didn't work out and I couldn't meet. So, I'm going to go drown my feelings in some pho. And there's supposed to be a really good one here in Williamsburg. Right up there. This place. Hi, Lua. I don't know. I'm still being yelled at right now. I just, I'm so confused. I just want to eat some noodles. Meet the owners. Ken and Kenny. Okay. So, this is the thing that is really, really popular street food item in Vietnam. So, it's egg. Basically, a scrambled fried egg omelet with sprouts. And what do you This is a summer roll. Wow. You guys are cool. Nice. Oh, this is good, guys. Bring on the fish sauce. Egg in the crispy. Refreshing. This is everything this street food needs to bring to you. This is pretty authentic. I mean, I'm not Vietnamese, but it reminds me of what I had in Vietnam. This is a pho roll. Holy crap. Look what they did here. So, it's pho noodles on the outside, rice noodles, and some lettuce, and then beef on the inside. So, it's basically a pho roll. That's a pretty fun way to eat pho. Like this. I think there's a little roll appetizer sampler thing, because I can never make up my mind when I'm ordering rolls. I mean, I want summer rolls, spring rolls. I want all the seasons on my plate in a roll form. So, now they give it to you. So far, everything is delicious. This is the beef pho. This is the original. That's really good beef broth. It's hard to find really good beefy broth in New York City that's not overly flavored, overpowered by the star anise. So, it's not as medicine-y. That's very beefy. I like that. I just added a lot of sriracha. Yeah, that is hearty. Noodle bowl number two, the bún bò huế. This is the second most popular noodle soup in Vietnam. The fish cake, beef. Do you guys put the blood in that bún bò huế? Or bún bò huế? No blood? This broth is great. It's very different. There's definitely a much more gelatinous flavor to this broth. Wow, I almost like this broth more. You can definitely taste the pork. You can taste the fat. I like a little fat in my mouth. Noodles are different. They're more springy, and the broth is unbelievable. All right, that was a really, really good Vietnamese place. Broth, probably some of the best I had in New York City. Now, I gotta go to dinner number two. I'm not even kidding. Second meal, Sichuan food. I love this one. These are the ribs in the birdcage. This is really good stuff. Oh, that's good. Shrimp and beef tripod. Oh man, look at that. It's like just nestled in a mountain of chilies. That's so good. Hummus, spicy, crispy. This is such a good dish. This is their special soup. It's a black chicken soup. Oh, wow. Oh, nice. This is a very, very nutritious chicken. Oh, that's good chicken soup. I feel myself getting younger. That was dinner number two. All right, I just gotta go back to the hotel and go to bed. I gotta get some sleep. I just want to give a quick shout out to Gina from Alamo slash Enterprise. Thanks for the car. Thanks so much for watching the show.