10 New Asian Restaurants You MUST TRY (Skewer Bar!)

It's actually chicken feet doing this. So now this is like a cow soy salad almost. Eat the flour bro. Eat the flour Can you eat the flour? Oh Oh, it's here on st. Mark's in East Village Andrew the owners from Dongbei. The logo is a choir chicken foot They've got food from all over Sichuan. It's actually chicken feet doing this. This is their logo, but it's called a roll They got different locations one in Flushing, but this is their st Mark's location if you guys look at the spread here We're gonna talk about the skewers in a second But you have guobaorou you have the surf clam salad. You have the Sichuan french fries. She called it long. Yeah Tuto Oh wolf teeth potatoes and then you have lots of G They have boneless and bone with bone. Okay, and then you have kind of a canto dish, which is the stir-fry It's more like a tata tang dish. Yeah, but let's take a look at the skewers. Oh my goodness You've got Shao Kao right here. This is just the straight piece of Western bread. Not even a mantou. Yo check it They got that. This is their chongyo being it's super thick. Oh my goodness. You got shrimps all different types They got a liquor license here. All right, you guys we got to dig into some of the food here at a roll Like we said, it's a chain from China, but it's been sort of locally adapted Even the Flushing location is gonna be different from the East Village one Aren't you guys of course, I gotta lead off with the signature dish their logo like a deep-boned chicken foot So this recipe for the chicken feet is the same marinade as the one in China So this is the one thing that they keep consistent to the American version here's guobaorou, this is like sweet and sour pork Mmm, no, the chicken feet though. Don't tell phone time. It's pretty good. Mmm So the guobaorou is good. That's a very don't make it We try the instant noodles right here. This is like your cha-cha-ching Don't I mean do what do you think about how everybody it's almost like a greatest hits of all these different provinces, you know Like everything's getting mixed up nowadays, this is a young girl Tron lamb skewer. No Damn, not gonna lie. I think more search one chefs need to cook Cantonese food Is it a hybrid? Yeah, that was fire. Yeah That was like some search one folks, I mean what I love is that you can eat these little peppers They're not that hot. It's a little bit of heat Mmm, Oh clusters of peppers There's more of like a Japanese thing, but you know how it is nowadays in Asia everything's mixed up It wouldn't shock me if that kimchi on the menu to guys, you know how I do with shrimp shell on Everything these are not testicles I repeat The Brussels sprouts, I really thought there was a chance it was gonna be testicles and I was gonna hit me that's my law This is actually I was really looking forward to this Starting a lot. It looks like that toast got a little uh Pretty deep raid on. Yeah pause Little smile on my tune. You'll bang Listen guys, it's Friday night. We're on st. Mark's come to a roll straight from China. It's fun April this is gonna be a new late-night hotspot. I can tell All right starting off here I ran which actually means poor in Thai So their drink menu when it gets going it's gonna be very crazy and very inventive. I'm sure but right here They got a dish. I have never seen before I've been to so many Thai restaurants It's called locking and this is actually based off of a royal dish and it's essentially like an egg nest that's wrapped around pork and shrimp and And then you pour this cucumber relish on top and then you have these fried lotus leaf chips with Thai spices and then you have something that is more of a fusion with American strawberries, which is a They call it Tom's strawberry salad. So it's a little bit spicy with the tamarind flavor Maybe it's like a papaya salad except with strawberries. So that's interesting But anyways guys, let's try this egg nest first because this is something I've never had before Have you ever had an egg nest? No, you have it. Alright guys, this is a royal dish not necessarily street food, but from royalty Mmm, that cucumber relish. It's delicious. Sweet spicy. I like the egg that kind of wraps around it It doesn't matter that it's in a nest form rather than an omelette form. I don't know, but I like it regardless Alright everybody. Let's try this strawberry salad the Tom's strawberry. Oh my god Never had spicy strawberries before by the way Rin is super brand new and it's really vibey in here and I could see this being a perfect date spot lotus chips With Thai spices. Look at that. Look at all those speckles Mmm Bro, if you like those kettle potato chips, this is amazing This is almost like the Thai version and it has that kind of like lime spice That's kind of hitting the back of your mouth and tingling your mouth right now. I love it. This is so good Alright, so now the entrees are here and they are doing things differently First off this is your soft shell crab curry and I just the way they plated and how you're supposed to eat it It's supposed to take these rice noodles Put them on my plate over here and then I add all my little accoutrements and kind of make myself a little salad Look, they even ball them up for you. Don't make me do it right now. I'm just gonna do it And then I top it off with some of this soft shell crab curry You can see all the little crab meats is shredded all up in that. Yeah. I might just have to eat it all in one bite I don't know. I don't know if this how you're supposed to eat it That is delicious And then here is a take on khao soi which is a little bit different than your usual khao soi noodles that come in like a noodle soup form and Also like a braised chicken. This is fried chicken And then what they told me to do is to pull a little lime on top of it And kind of mix it in like a salad. So now this is like a khao soi salad almost. Let's try this That's so interesting that's giving me more like saucy noodle vibes almost like a spaghetti type With fried chicken on top and it's got a nice spicy kick So if you're in a spice definitely come here last but not least they have the crying tiger ribeye This is one of the classic Thai ways to make steak and it definitely mostly Heavily comes from the dipping sauce right here as you guys can see look at all the spices in this thing I'm about to just lather my ribeye pieces just like that I Love this spot because actually all the five different owners and partners of this restaurant come from five different parts of Thailand And as you guys know Thailand very regional when it comes to the cuisine, so I just love the diversity here I would definitely check it out They have some very traditional dishes and they're doing their own take on traditional dishes like the strawberry salad So definitely check out Ren over in the East Village. I'm telling you the food Fusions are getting crazier and crazier But obviously the name has a cool ring to it because it's playing off Memphis soul Memphis is big on soul music and country music as well I would say man, definitely if this idea appeals to you man, definitely check it out, man It's pretty interesting and I think that they really are fusing. All right in my hand. I have the mac and cheese ramen Okay, definitely different. Obviously the Korean flair is in there with the ramen and then I have this bulgogi meatloaf sandwich that is gigantic and dripping and It has a fried egg in it. This is a first time for me I've eaten a lot of Asian food out there, but I've never seen something like this. I heard the owners It's a mixed team of owners. So there's definitely some Korean guys on the squad and probably some maybe Memphis barbecue guys too. Wow. Look at this I can see some of the gochujang kind of kimchi slaw influence right there and the bun is nice Slaw is really nice. The bulgogi patty definitely interesting. Here we go guys Try some of this right quick by itself That's good. But I think small lah our chili oil that you go great on this and it goes great on things with cheese so let me just pour a little bit on babang and Get that truffly tingly a little bit flavorful umami oil on top Mmm death gets kicked up with that. All right, I'm gonna try the sandwich with small ah, oh My goodness Memphis. Oh, it's got that Memphis. Oh BTS. Oh big Memphis or even Texas style barbecue in with Korean flavors, and I just think that's cool to see I want to see more of it. So you guys check out Memphis soul over in the East Village All right next up on new Asian concepts We have this brand new Vietnamese restaurant over here on Clinton Street Which is not a street that has a lot of it authentic Asian food, by the way But this is their full right here. We're at the cloud restaurant guys above us. Look at the clouds. Just look Crazy crazy. It looks crazy. Um, but yeah This is actually the broth is gonna remind you more of a northern Hanoi style for very beefy But the noodles are still gonna be southern style because I think that's just what the New York market is Just used to but look at this beef That's a big slab right there. Is that the although this is the flank steak nice and soft and raw It's about to cook right there. Let me just taste it real quick Mmm very beefy I can tell that it's stewed for 36 hours. That's how they do it here As you guys know, unfortunately sriracha has been losing market share since uh, you know They can't produce any so a lot of Vietnamese spots are sick turning to other brands This is a popular one Alright guys, this is the cloud Vietnamese pho. Oh My gosh this slab of beef is crazy Mmm, I mean, I think that they're doing pretty good pho here and to have it here on Clinton Street Where there's not a lot of Asian food is really important. So you need that Asian representation I mean look at this cut of beef. That was a big piece of fat right there, but I'm gonna show you The ball luck lock. This is mixed up nicely with the egg and a lot of the coot accoutrements the greens Let's get into it This is probably a lot of people's second favorite dish at Vietnamese restaurants aside from the pho Mmm, oh that is actually really good guys. I think this is one of the better ball block locks I've had in New York City, but right in my hand. I got smaller. The shop is open guys It's open for orders. Click on the Shopify link down below small. I saw stop shop my Shopify. Let's try it on pull up Mmm So good, man One thing I like about small as you can just eat it on rice. It's a great finishing oil Not too spicy, but definitely has that cake Mmm, you know when it comes to Vietnamese food in New York City pho is maybe not exactly Mainstream, I mean, it's definitely not on the same level as ramen I think on the west coast in Seattle in the Bay Area everybody eats pho. It's mainstream out there So, of course, you gotta offer your pork ribs and these are piping hot fresh off I want to say the grill they're marinated with milk mom. I can smell that sweet sweet marinade. Let's get into it They're super hot. That's why I can't even pick them up with my fingers Oh Wow nice candy crispy outside almost like a like you get something from the Cantonese roast meat spot Mmm guys, come on. They got a soulful playlist. You got the clouds above you looking crazy You got great Thai's tea. You got very solid pho. You have a great bowl of luck I mean, this is what Vietnamese food in New York is like right now. So I hope they do. Well, it's a brand new spot very vibey Our next new Asian concept in New York City is actually a brand new Arabica coffee Location over here in Nolita you guys they are entering the American market. Of course originally it is from Kyoto So I'll tell you this it is not cheap coffee, but it's very high quality 625 for smalls. This is a matcha. This is a Kyoto latte and then you have a ham and cheese croissant here It looks beautiful. So I got to tell you guys the vibe is impeccable It's mostly white very clean a lot of hipsters very artsy people here tones of green got a little greenery plants in there But overall really cool space. I'm excited All right, starting off. We got the Kyoto. I gotta stir it up and ruin the art. I'm sorry Pretty good man, very smooth 625 no, that is pricey. All right guys here. We got the matcha latte. You guys know what it is Let me just drink it right now as is It's a standout, you know, I'm not a huge matcha latte fan David likes matcha lattes more than I do, but this one is hidden Let me try the ham and cheese croissant with a little golden eyeball in the middle looking beautiful very aesthetic Mmm, look at that. The yolk is all baked into there a big chunk Almost like a boiled yolk Mmm, okay, that kind of had a weird texture. I'm not gonna lie Hmm for being probably the most expensive coffee chain per ounce in the city I guess is it worth it? I mean, I think the quality of the decor the vibe is is on point. Does it taste different? Can I tell as a non coffee aficionado? I cannot tell how elite the coffee is, but it is very good Is it worth 625? I don't know. It might be worth the Instagram post What's going on guys our next Asian concept is Nasli and co we're here with Khadija. This is a really cool unique concept Yeah, for sure, so we are a Pakistani and Sri Lankan inspired bakery We are using flavors throughout the entire Diaspora in our baked goods our teas are sourced from small farmers in Sri Lanka and so our spices Are you Pakistani or Sri Lankan or both? Okay, cool, that's dope collaboration between daisy countries, right? Can you just break down like some of the items? Absolutely So this cake right here is a cardamom sponge cardamom You can find in any savory and sweet dish in most Pakistani and Sri Lankan foods But it has a really nice twist with mangoes and raspberries. You've got a carrot jai cake right here So freshly ground chai spices carrot chai with chai. We've got some cannellies We've got nani's banana bread spiked with cardamom and nutmeg and then our signature cookie right here. We've got a Camille cake with lavender and wild blueberries as well as the fennel. All right. Well, listen guys We got to try some stuff here at the Pakistani Street Lankan bakery aren't you guys you are looking at a mango Cardamom cake guys rose syrup all different types of things here. This is a chai carrot cake now I was talking to Khadija. She actually came from a tech background sort of a very like stereotypical You know upbringing for like a lot of Asian kids going into STEM But you know She was a hobbyist baker and she turned it into a profession now and like we said guys this looks so different from a galab jamun Or a kofi, but she said that this is incorporating inspirations from galab jamun kofi and all these other Brown, you know daisy desserts into a modern Western cake No That's really good. Eat the flour bro. Eat the flour. Can you eat the flour? All right guys eat the flour Dandelion on top. Wow. No, they cut off all the little all right guys. Are you gonna do it eat? Oh, man, let me ask man. I'm not I gotta ask man All right Last but not least. We've got this chai carrot cake I think it's so dope because you know online right now You so see so much subtle Asian baking whether it's South Asian or East Asian or Southeast Asian But I haven't personally got to come in contact with that much of the South Asian Daisy side. So this is dope You know, I'm not a subject matter expert But I definitely taste a lot of influence from the Pakistani and the Sri Lankan side in these a lot of cardamom rose syrup But obviously, you know juxtapose with a Western cake. It's pretty dope It's almost like Prince tea house, but Daisy Prince tea house Aren't you guys next up on brand new Asian concepts? We have somebody bringing authentic Bami hang street Thai Egg noodles to New York City Andrew. They barely speak English in there. We've got the cracklings on top I heard that this is very difficult to find because this is something you would really get from a street vendor Possibly in the morning or the lunch. You've got ground pork here. You've got chashu right here. You've got the sprouts Bami actually means egg noodle hang means dry Obviously this is influenced by a heavy influx of southern Chinese immigrants primarily Cantonese and Hokkien that went to Bangkok like I want to say at least like a hundred starting about 150 years ago Bami hang very difficult to find in New York City. Not royal style street food style Aren't you guys like we said Bobby hang egg noodles dry? It's really good I want to say it's missing a little bit of the kick the pungentness that you would get from like You know a street stall in Bangkok or sword cowboy or whatever, but you know, we're on the streets of fight I right now it's kind of crazy. I see something crazy pop off. Like we said guys. This video is brought to you by smile Ah, www.smileassass.com. It's out right now from Sichuan to Sicily. It goes perfect on these egg noodles Bami hang this is actually the first time I've ever had this dish In my life and I'm having it with smile on Aren't you guys you guys are looking at one of those like pan Asian dishes you can find this at any Asian fusion spot I heard you can find it. Maybe some version of this in Thailand to Thai fried honey chicken fried chicken with the lettuce wrap It's good Aren't you guys we are on the border of Soho and West Village right now. I'm here with Quinton You're looking at a French guy who owns a Japanese on a Geary spot Are a lot of people shocked when they see you a little bit at the very beginning yet for sure So I come from like a French hospitality background and I wanted to offer something like different really and free and like affordable So that's why we put up corocoro in the city, right? And you guys do a few things different than like a traditional Japanese owner would do it, right? Like what are the differences in your guys's on a Geary? We've fusion ate like different kind of cuisine so you can find like some Cuban flavors and Jamaican flavor Sometimes some French flavor too. And also you guys serve a hot right? Yes hard and made fresh water as well All right, you guys a Coro Coro. All right. Welcome to Cora Cora There's our next Asian concept in New York City just opened up over in West Village This is a on a Gary spot and they actually have some non-traditional on a Gary's They have some jerk ones and they have a sexy shrimp. They have a Cubano one. They didn't have it today So I got the truffle tuna nice and fresh gluten-free Mmm, let's check it out ramune Mmm Get a ramune get on a giddy So upon having this I mean definitely it's a little bit non-traditional So I think if you're looking for a very very traditional on a Gary experience, maybe this is not quite it There's probably another spot. I would recommend in Chinatown called. Yeah. Yeah, but considering there's probably nothing like this on this street I don't know. I got high hopes for it. Let's check out this chicken one Hmm. Oh This one's flavorful here I got two other flavors I have a sexy shrimp and a llama which is a green coconut curry and I guess it just begs the question How popular can on a Gary's get in America? They have an emoji for it on your iPhone, but really I mean could it could it keep spreading? I mean, it's it's simply just a rice ball with seaweed, but the form factor makes it really easy to eat Let's try the sexy shrimp Hmm Not bad, not bad. Um Kind of spicy. Mm-hmm Yama chicken curry See it right there. Oh Oh Good flavor on all these guys. It's kind of like pizza on a Gary's are a blank slate fill it with anything I mean, I think it's so cool that you know Japanese culture is at this point where you have all different types of people running a Japanese concept I think the spot is cool And it's just adding something different because honestly you can put anything in rice whether it's a rice bowl or in a on a Gary rice Ball, so I don't know that's exciting and I want to come back and try the jerk The jerk it up flavor and the Cuban flavor because obviously those are the two flavors that I'm like, ooh That could be crazy. But anyways guys check it out Cora Cora West Village All right. Our next Asian concept in New York City is actually not Asian It is the second location of a very very famous bakery called La Cabra. It's actually a Danish bakery Kind of like mixing Scandinavian and Japanese aesthetics together But man, it's not really Asian food, but I just see a lot of Asians here I think Asians really like this bakery particularly this one. I think it might be the design mixed in with that Asians love pastries I see all types of Asians here by the way, South Asian East Asian. Okay, there's out these Asian everybody All right guys So as you can see that there's definitely are some kind of Japanese hints but I think that's because a lot of Scandinavian designs take from Japanese minimalism and Japanese also borrow from Scandinavian minimalism at the same time So it's kind of hard to tell but there was definitely some Asian accents kind of looking like to Tommy Matt's or the other or the Paper separators. Anyways guys, I got the sweet bun here. I feel like this is something that a lot of Asian people would get I'm gonna cut this in half make it look nice. Oh Crazy And then here I have the shoe you pronounce it a shoe. This almost looks like the top of a bolo bow Chinese pineapple bun Dang, I might have to try this one first. I Never eat this with a fork, but he was like, yo, do you want a fork? I was like, yeah Let me not eat it like a barbarian No Mud good man mad good my delicious All right, this is some peach cream inside of here Guys, this is messing up my my diet Don't know which one. I like more men, but I like the circular buns here. That's all I could say guys La Cabra was their second location and a lot of people do mistaken it as a Japanese concept That's what the worker told me. And so yeah, I guess it's not really an Asian concept, but it's sort of this