Chinese MICHELIN RATED Feast (Pandan Waffles, Southeast Duck)

Bartender I told you this is a good date spot. I told you What's going on? Everybody? This video is sponsored by Dashlane This is a password manager that you need to check out see the average adult has about a hundred and thirty online Passwords and accounts which is a lot and you probably have forgotten some of them So definitely keep them safe and secure with Dashlane guys on this special episode of phone grows food I'm very excited because we are joined by Richie and Tan. Mm-hmm. You got defunct here, but guys we are at one of the only Michelin rated Asian restaurants in LA. What does that even mean? It is very relevant because Michelin rated basically means that you are on your way to possibly getting that Michelin star Just visually seeing the photos prior to coming here. I could tell it's on another level. We walked in. I like the vibe I appreciate the little back door little patio lights and all that. I like the vibe of this place I heard they're famous for meats specifically unique cuts of meat. Oh, hold on. We're gonna eat beef tongue Okay, bone marrow. Okay, chicken liver mousse. Maybe a panda and chicken and waffles We're here at Hockenhoof in LA. I'm really excited about this meal Hockenhoof this restaurant really represents LA because of the Asian and Spanish and Native American influences here Hockenhoof let's go Wow Panda and chicken waffles Hockenhoof. Wow, I actually really really like the waffles. I Love the first flavor that you have. I actually don't even like pandan. No. Yeah This has a really subtle pandan flavor. Fried chicken and pandan and waffle. So that's like a whole lot of things going on Yeah for the fried chicken right off the bat. You do taste the seasonings I wouldn't say there's like this huge concept of marinating chicken You always hear it with steak or beef or like pork But chicken I think is a little slept on when it comes to how important it is to marinate This is a perfect balance to get the coconut reduction You have the sweetness from the pandan So you kind of have that tropical burst and then you got the spicy chicken and the crispy egg on top, too So that crispy egg is actually adding to the textures in your mouth. This is the best version of chicken waffles Moving on please, please take a piece of Navajo fried bread Airy fluffy doughy at the same time. Alright, so you guys we have all filled our Navajo fried bread. What do you got? I got the edamame hummus and don't sleep on edamame man. I feel like that's a superfood, right? Yeah It tastes like a superfood I've got the Hawthorne chicken liver mousse Moose meaning it's very light in texture. I got the duck rillette, which is a braised shredded duck leg All right, so I got the Korean fondue cheesy corn But the edamame really balances out like the taste of a comment a I suggest you guys try chicken liver mousse Yeah, get a nice ratio get a ratio like a mix, you know kind of reminds me of like a when you mix like berry with cream cheese Sweet savory. Yeah, you know, I didn't know liver could have such a light and smooth texture Bartender I told you this is a good date spot. I Told you try the girly drinks to know what this to recommend the girls. Good boy You know, how you gonna recommend or something? You never dad Cheers. Oh Richard when you said this look good, you would write word if you guys like that hand in waffle earlier Y'all gonna love this mojito This orange peel in here represents how this is like exactly how it's okay Well, you are the only one here with a beard so I feel like that was fitting yeah, it was cool I really thought it was gonna taste like a boba, but it takes way more grown-up than that for sure So if you guys are concerned, so this is like the 21 and up boba So the bone marrow is a crepe on the bottom. It's a very traditional Chinese thing. I grew up eating it There's a lot chomping go on top It's our play on bacon Pinkle for steak restaurants that they use for croutons What you guys would do is essentially kind of just push out the bone marrow and roll it like a little egg roll slash Burrito kind of thing eat it from there and we have pickled carrots and pickled cauliflower on there. That would be your palate cleanser I got to say this Hockenhoof immediately feels like one of the most inventive restaurants. I've been to in my life for sure Me this let's go Like a crunch to it too. Mm-hmm. No, that's succulent. Oh It's really hard to say make sure you guys get the palate cleanser Well, which one's the palate cleanser this one? mmm my mouth Went to a rollercoaster Oftentimes you're eating bone marrow on its own. Yeah, but actually with the crepe that's the right Accompaniment. Yeah, I'm breaking over their version of the Shanghainese fish, man That's why look at that, you know in fish and chips Usually be using malt vinegar, but here she serves the Shanghainese dark vinegar the one that you use for like xiao long bao And you add a little pepper on there Yo, you didn't see the vinegar just soaking it into the meat right there. Mmm Shanghai fried cod This cod is so tender and hot it's flaky. It's got the right amount of chew to it, bro This has the same Consistency in like reminds me of a fried banana Oh that super soft on the inside and really crispy on the outside the poor right and outside that it's actually Sticking on to the meat of the cod. It's not like not two separate things right separate things Like this is all one. We've got the Hokkaido scallops straight from the cold waters of Hokkaido known for uni Yeah, and seafood in general because it's so cold up there All right, so basically it's really creamy with a slight hint of like a Crispy onion flavor and then with the Mandarin you get the sweetness you get a little bit of everything Nothing's overpowering. I like it The pop rice has a really nice little crunchy aspect to it and try it with the Mandarin mmm marinated pizza Little tongue-on-tongue action I like the consistency of this tongue kind of has like a stew flavor. Yeah tongue to me. It's not funky It has a different texture, but I feel like it doesn't have the funk as in obviously like intestines would have or something This is for your adventurous foodies for sure. Yeah, for sure. Hey everyone. 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Thank you guys here we have the forbidden rice Okay coming from the Forbidden Kingdom in China It was back in the day only people who lived in the Forbidden City would be able to eat this They put this squid ink on the side. It looks like paint. Almost looks like a face mask. Yeah Charcoal face mask. We could dip a pen in here and do calligraphy. Yeah, like the ink is that deep? Squid and forbidden rice with mushrooms An Italian pasta flavor? Has some cheesiness to it. Yeah That's good. I'm a fan of the squid. I'm a fan of the squid. They actually that's a pretty traditional flavor And it's cool because you know the whole idea of rice bowls is really big right now But they kind of did their own version here This is like the fancy rice bowl version. Our last hot dish is here the duck breast sitting on a bed of Stir-fried cabbage, you know, that's very traditional Right here, and I'm just excited Growing up. I always ate the black duck sauce that came with the chopped ducks from Chinatown. Yeah Yeah, your house was the first time I ever ate it with sweet and sour sauce. Oh the plum sauce the plum sauce Yeah, the more clear like yeah. Yeah, you ate it with the soy sauce. I never had it without it But you guys put me on to that. Yeah, you know I just looked up why duck meat was dark meat and it's because ducks can fly and the more you can fly Yeah, the darker your meat is. Duck breast. That's the duckiest Rice and cabbage I've ever had. That's a good thing. I like the skin Skin is very fatty. It reminds me of roasted duck that you get at like the Chinese butcher Yo, I love actually the flavoring that is on this rice and cabbage right now these grains Incredible. Hawk and Huff is the perfect place for foodies to go. You know why? Because foodies have all had Different versions of the things that they're flipping on their head every element every ingredient In the dish is like the purpose of why it was brought in, you know, an entree. So I like that I like that. I would say there was a good balance between Keeping the essence of the original dish like such as like the chicken and waffles, but then adding their own twist So I really would stay away from using the phrase Asian fusion to describe this vibe. I would really just say Contemporary American, New American. It's like global cuisine. What was your favorite thing? I'm gonna go with the beef tongue Beef tongue. Look I was very very intimidating when I heard beef tongue, but I was like look when I first put the fork in It was nice and tender Tasted great. I love it. It was good. I'm gonna go with the chicken liver mousse. Oh You're bringing it back to the beginning. Yeah Rewind that. To me just that texture Usually liver you just don't feel it in the almost in a dessert like Presentation my favorite dish of them all has got to be If the panda and chicken waffles that was just like because I love comfort food Yeah, and just to see that flip in an Asian way I thought it was crazy and to be honest it all came together really nicely Yeah I would have to say the Hokkaido Scallops were great. Not a bad pick Richie like the sweetness with the with the tangerine the tangerine on top of the scallop No, we love things from Hokkaido knowing your history with Hokkaido. I'm not surprised. I need to go Wow How did you know that say she did the background search I'll tell you this I never met a big guy that didn't Wasn't in his desserts. That's a good point. Good point Brioche toast with off man's this ice cream I'm gonna say this dessert is part of my favorite dish Wow Wow The bread is like a turnt up version of a Chinese My whoa Still has a crunch to the toast even though it's been laying with the ice cream I think that that goes to show you that what you can do when you just take you know The French training, but then you're cooking these almost like boba shot classics. Yeah, but just green tea I'll love the green tea flavor to it. Actually never never strong the tea essence. Yeah Yeah, it's really strong. Just dip it like a chip in the thing. That is crazy. It's almost like a Avogadro nachos. Yeah, it's like very Chinese, but the jasmine flavor was so strong Part of one of the best abilities I've ever had. All right guys We are finishing up with dessert here at hawk and hoof because it's a minute journey through flavors and different Inspirations and a mixture what restaurant are you gonna go to and think about so many different countries sure and what they're presenting? You know what? I mean? Hey, it was very Asian that on how educational cat was being too. Yeah, I feel smarter already Well, you're saying it's almost like the best episode of magic school bus, but through the taste buds magic taste but that's tan while as you sip your uh Your fancy milk tea What's your takeaway spot man? The whole glossary is just basically telling us like look we know what quality is We're trying to make sure you guys know as well. So everything that tasted everything's goes as a purpose for everything every ingredient Matters in every dish. Yeah, I have a 3.0 and up GPA Like that's how like it's not this ain't no McDonald's french fries. No, I love McDonald's Some smart food what is considered Asian American cuisine often gets overlooked because it's not as interesting or not as traditional or not Tasty, I think this they are setting the bar for the for the Asian inspired Second-generation Asian cuisine. Are you guys y'all? Thank you so much for watching that very special episode of fun roast food do shout out to Richie tan Aren't you guys make sure you hit that like button? We will be sending a hundred dollar gift card to hawk and huff to whomever leaves us the best idea for like a 2019 global fusion dish in the comment section below. I'm into You gotta leave the Instagram handle down below so that we can contact you easily All right, everybody. Thank you so much for watching. And until next time we out The hawk. Oh, I know When you get a tomahawk steak, that's it right there. That's the big leg with the bone Think the tomahawk is different than a hawk. It said that's a tomahawk like a it's because it's shaped like a tomahawk Spelled differently