BEST Hand Made Noodles & Sushi MOUNTAIN in Las Vegas with Philip Tzeng

wow all right this room is amazing you can see the strip over there mountains in this direction I think there's a storm rolling in sink drinks lot of drinks coffee tea little place to work little iPad that controls the room bathroom bedroom here wow this is so beautiful view of the mountains the pest Hotel TV I think I've ever seen and another bathroom a main bathroom with toiletry kits not exactly sure what this is giant shower and toilet bath robes slippers oh my gosh I just found the greatest feature of this room there's an ice maker here so this is a brand new hotel I think they've been open for about a month and apparently this place got some amazing food so I'm going to unpack really quick go down downstairs meet up my buddy Phil and we're going to go eat a lot what's up buddy hey what's up how are you how's it going good to see you man good to see you so the first place we're at is an old favorite of mine and it's one of yours too absolutely yeah one of my favorites for sure and they just opened here they just open here beautiful new space Oh beautiful and then today we're going to do something special I think we're going to make some noodles I can't believe I'm trying to do this so they're going to teach out us how to do it it's going to be fun all right let's do it Sam is the owner of shano thanks for having me man yeah okay so what do we do so this is the dough for the hand food noodle first we have to get the dough to spin how do you you're going to grab on the two sides to edge of the so you just cross it you can just two hands together oh oh I messed up already this does not look like yours this in Chinese called little little because what which is kind of relaxing the dough uhhuh smoothing the dough get it to F and smooth have on the table as well uh-huh and this is all to make it make it the texture better yeah you're going to shake it longer yeah shake it longer your two hands together and the next turn you're going to put it back to the other side all right back on the other side yeah oh all right okay you're getting there then we spray the flowers on we start rolling which is making the shape round so yours look like a like a ponytail mine looks like kindergarten project that I messed up on now we're going to the next step I'm going to separate this two two I'm just going to use your dough yours look good and one is mine so we're going to R it around when you're ready uhhuh you're going to grab two sides yeah and you're going to shake it one okay and then put like a shap on the okay all right once you see one side is kind of thicker you're going to grab and shake it to try to balance it out oh okay okay grab y you got two noodles now you're going to keep folding it which you get double and double you rip this off yeah so once you have a like excessive dough on your hand it out okay we'll leave it out and you're going to grab the other side the bottom of theel it uhhuh you're going to have turn both of your hand from the center yep there you go and P you put on the table you make another year you see we already double the noodle yeah yeah yeah this is very elasy by the way doing that we're going to put some a little more flour so avoid the stickiness okay once we see some that is bigger pieces we're going to put it adust just repeating the same this looks like Medusa's hair that's what I got we'll use a counter just cut it up then we'll get some of either Angel here whatever size of and we have to put into the pop po right away so that it doesn't stick it doesn't stretch out it doesn't it doesn't break there you go well uh I don't know if this is edible maybe this section is but definitely not that not this one but we can always reuse we can reuse it I'm glad this can be a recycle thanks for showing me know what we're going to do next one we're going to go with your favorite don't show me a yeah that is one of my favorite ni noodle nice noodle uh-huh wow this is very firm yep now we're going to put SE it on to the wood water and you just press it make sure it's firm it's got to be very firm very cold so when you cut it it flies away now next you have got a handle that you can grab this side you going to P to your shoulder and this is a specialy for the which you can do it similar to when you are peeling an apple one of your finger holding the nut here and just press on the door and go woo wo W you want to start from the beginning to the end so you get a longer noodle this take some practice too yes yes this is a workout cuz this is pretty heavy yeah it is thank you so much for showing me Sam my pleasure I haven't had this in a long time so I'm excited to eat yep so I'm going to eat all that that's all mine I don't want other people to eat my deform noodles and then I'm going to try some other stuff that I I really missed about this place so absolutely thanks so much Mike thanks Mike and of course my buddy Phil is joining me and you're going to take me around to someone other Flo places here today absolutely I'm super excited to do it well we got to start with this and Sean just opened a new location in this hotel I just giddy because this is I think the first Chinese beef noodle soup I had when I first came to Vegas I love it so much I'm so glad to see that do the ding so well what did you get I got the spicy pork belly noodle soup with a handful of noodles and I got my favorite which is the traditional beak noodle soup and they made a spicy version for this location a lot of people wanted it a lot of people wanted it and there's a line up well there's a line out the door right now and it's about like 3:00 in the afternoon today was a truly humbling experience actually because Sam the owner of this establishment ask if I wanted to learn how to hold noodles I've done it before a little bit I've done buum noodles before which is much easier have you done this before no no they've asked me a couple times and I'm too nervous but you know you got to hang out at the end I saw you did like a it looked spin it looked like a preschooler playing with Play-Doh it was not pretty but cheers my friend cheers let's go oh yeah it's spot right oh yeah there so much beef flavor in the broth and that's what gets me right away oh look at how tender this beef is they cook this beef for 8 hours to extract all that beautiful flavor just breaks apart when you squeeze it with your chopsticks yeah it's so good I love how the N noodles really just cling to all the flavors in there great texture and chew I am a huge flavor person I like my flavors aggressive so when I like my beef noodle so I want a beefy this thing noodles that flavor is soaked in the spice level I didn't have to add any uh chilies in here do you do Chinese vinegar I learned that from you you learned that from me do you add them or not so halfway through I kind of add it different you got to try it before adding this I always add it because it just gives it a lot more Umami in my opin and I like to add pretty generous amounts of Chinese vinegar here I remember going to do it right off the go it's going to be with Mike yeah wow I appreciate that I do like it spicy yeah I love it spicy I just love the nice chew of the thick texture of these noodles you got the pork one yeah first one's quite good it's a mix of beef and chicken broth with a little uh in sweetness finish to the end all right excuse us I need to dive HIIT first into this cuz I missed it so much this is the D noodles with regular tample noodles texture so good yeah you really do a great job with this it's my favorite version in town is it yeah it's so interesting how so many Chinese places do it differently whether it's how hot they serve it or the mint sport they add a lot of heat in her yeah there is a lot of heat in here wow did they increase the heat inside here to me it's still to the point where I love it I want to eat it you got to prepare yourself you come here you get this get ready for the heat yeah the servers are now warning guests when they come in and order it it's so good Coke yeah it's Rich it's very meaty little crunchy vegetables in here as well no matter what I eat like stuff you grew up with is always going to be the best stuff agreed all right we're about to get to these dumplings before it gets cold all right love these silky juicy delicious it's plump there's a lot of meat in here yeah really thin outer wrapper it's not just like the filling it's pork it's actually a lot of different flavors in the filling and the wrapper is so barely there so these are their spicy boiled dumplings this is a new dish is it I don't remember trying this before yeah thicker skin and I believe we got the pork and cabbage get some of that spicy sauce inside the dumplings wow I like how they do dumplings I love the dope to filling racial shiny and filling yeah yeah all handmade back there super seared on the outside yeah really nice pan fry put some chilies on this I'm going to add a little I'm just going to copy you why not never had it this way here you go all right ready cheers my friend cheers oh there's so much juice in here this is really good this way I've never had it this way it's so juicy that's kind of like a double sear shung Jam ball yes like a very soupy one all right well we got some stuff to finish up but this is an extreme extreme delicious lunch down memory Road we're going to eat see you in a bit so the next place we're going to right next door it's a very popular uh downtown Sushi Spot known as viewer me they just open up here it's actually bigger than their downtown location with a different menu you've been here before yeah a couple times all right wow there's a lot of stuff here huh it looks beautiful all right let's eat again all right wa oh my God w w wo wait one sec I don't even know where you're going to put this honestly this is so crazy have you seen that before no you have never seen this before no this is incredible to show you guys this platter we have to finish this first because this table is now full let's eat this before before we we uh this gets cold so we got the sizzling Wasabi Demi yukaku just served on a hot stone and the sauce they pour on this best demo and also we got a uni crab host stir fried wood on dos with crab with oi every single thing about that sounds amazing ooh this pasta could afford the pinous at this hotel that's how rich it is for sure it's kind of a sweetness from just the seafood itself the CB is sweet thei is definitely sweet and creamy they put some saki in here I tastes a little bit of alcohol that's a nice touch you know has a nice texture too that's good it's really rich though this I'm really excited they sliced the beef rare so it finished cooking on this hot stone and then they drizzle all this demi glaze on here it looks lean yeah it looks lean so it might be I'm A F of this I like the peppery flavor middle pieces really tendra I like the glaze I don't taste much of the Wasabi I might try to drag this in yeah let's dunk it a little bit Ah that it's hot this a hot stone you got to eat this quick because you want it as tender as possible and it's going to continue to cook on the sa Stone the C it's got a nice savory wami flavor to it this is also very rich if you want aggressive flavor like these are very flavorful dishes a lot of people recommend this one to me and I'm I'm glad we tried it for the first time it's so good it's good I like it I feel like moving this to the middle would require a permit this is the most incredible Vegas esque platter of sashimi and sushi I've ever seen there's shant pieces of fresh hone looks like avocado sushi with tuna on top I think different Neri tuna salmon or Snapper I thought I swear to goodness I was like why are they cutting up A5 wagy it really looks like A5 but this is old turo it's beautiful so marble it looks like fresh snow just fell in piece sweet shrimp deep fried Pon heads that's always good let's just start with this I guess start with the roll start with a roll cheers buddy cheers that fish is about as creamy as avocado that's some melt in your mouth fish couple giant pieces of oonie here you like this you like o I do like ooni I do like oi but it's rare to eat it just straight yeah all right try out all right oh yeah that's sweet right texes good sweet the essence of the ocean right there in my mouth little Briny dish oh that's creamy oh that's really really good first went to sui had when for the first time I was like did the ocean just sneeze in my mouth if you get it pror to it this a delicious very rich it's just really creamy and nice this one of my favorite things yeah can't go wrong nice it's really sweet it's like a little gelatinous SE yes texture to it want try piece of the scallop yeah let's go hotate M wow I love the lime flavor of that scallop little Citrus hit yeah that's really interesting they put it between slices of lime that's little citrusy flavor all right this is my favorite it's ch know yeah super tender that's pretty melting your mouth huh I'm going to have another yeah do it wow oh that's really nice yeah next one this is Yellow Tail this looks really nice and fatty I don't know color is good he looks good oh yeah that's really buttery that is definitely a progression and fattiness I don't even know I'm ready for this next step I don't know I'm ready either I swear to goodness I thought this was A5 wagu I was looking for the cre I'm like I supposed to put this on a grill so marbled out W that fattiness is off the charts PR fat the fattiness that it just lingers on your tongue what a great word way to kind of cap it off this part we haven't tried this this is a snapper very delicate yeah every single piece you don't need it Che much no we just asked most of the fish is from Japan the Toro they said was from Mexico mexo Mexico Loro interesting who knew I is from Japan as well so probably Ki all the fish it's Quality quality stuff they say the flight is in almost daily it's really good maybe we did Save The Best For Last cuz PR head I do love these do you one bite these yeah usually let's go they shap all that good in there in that head you have to timer perfectly otherwise you just too ever done inside the head but you want that kind of creaminess and the flavor it's like a shrimp chip that just stuff with Mommy all right we can't let this sit here so uh we're going to finish this up see you in a bit now we're going going for some Italian food this is like a roller coaster with you it's a fun delicious roller coaster we going around the world in one place and this is all in the same food cor yeah how crazy is this that pretty cool this is Fella it's owned by Mark vetri who's a famous chef in Philadelphia for Italian food what I love about this place are all the handmade pastas I'm such a sucker for handmade pasta anything they do some great dishes here I'm excited for you to try it out so we got the beef kacho because this is the number one recommended day we got the crab toast homemade fukasha bread we got the uh ratoni mafine dra Ragu horseradish that sounds awesome sounds really awesome I'm actually really excited for this I love Italian food I love fresh bread there's a lot of things to be excited B this table this bread is intense because they have these giant trays of dough and because they make this bread fresh throughout the day this just came out of the oven's let's go with the bread my gosh and little olive oil and vinegar like a cloud it's so fluffy as we're chewing I hear somebody else in the distance just going this bread is so amazing it is so amazing wow you can tell this is freshly big and it's just like a little springy mattress well let's try this this looks really really delicate m oh way more flavor than I thought it was going to be smoked and pickle mushrooms I'm shook by this I tast some dry agess with the pickles and then the shave qu and the smokiness and then you got that awesome richness from the F oh that's so crazy mind-blowing mind-blowingly good we got to try this this looks really really nice toast in the oven and then giant chunks of Snow White crab it looks like some dill wow that crab is so sweet love the herbs I love the toasted bread the lemon just cuts through the richness and it just gives a nice balance to the bread and the crab this is some deep flavored crab toast and as you chew you get some of that herbiness yeah the different things are just hitting you throughout the bite there is some secret magic to this all right we got two pastas in front of us are you more into a red sauce or a white sauce I've always been a red sauce guy why tell me why I just like the tanginess of the tomato and to me growing up on the East Coast I like the Italian style food and that red sauce best represents that for me I love red sauce as well mainly because I want to dip my bread in it okay I I love you know like I love dipping bread into the red sauce so it's ratoni and meat sauce basically sausage sausage R and plenty of butter and they make this in house every day I love Ragu that's not overly tomatoey or too sharp or too zesty this is the perfect amount pasta is incredible you can tell this is homemade this reminds me of the regu I had in Italy I chased out with some bread this is the mafini it's a short rib Ragu with horseradish which I think it sounds really good I love it I love it look at this what are we a Shan noodle again oh wow this pasta texture just like the other one beautiful rich and creamy DB sh rib perfectly melty and adds more richness to this pasta you can taste the horseradish I think this place pasta is the star as much as I love sh I still like the the Ragu more personal preference I love Ragu what do you think I do maybe if we could get this pasta in a red sauce it would be quite nice but delicious delicious well thank you so much for introducing this to me because this is real legit Italian food here well thank you for showing me around the food court I know you're going to show me around for a couple more days while I'm here thanks for taking me around I'm glad to share a lot of meals with you and guys uh make sure to follow Phil your handle is Las Vegas Phil Las Vegas Phil F you spell it you spell it differently Las Vegas fi L I'll have all FS information down below and uh I'm going to go keep on eating you got to somewhere so see you tomorrow man oh yeah for sure apparently this is one of the windiest days in Vegas ever it was so bad the strip was out of power for about 2 hours anyway this is a great little bubble tea shop let's go grab a drink great bubble tea pretty good din is at this new Vietnamese restaurant called saon corner and I am here to try out there the hot stone F this place looks really good there's shrim boo oh I wish I could get a boomo as well this this is a hot stone giant lava stone there's beef that looks really beautifully marbled Butters some oil vinegar some Wasabi sauce it looks like put some butter on here this is already starting to smell so good and the meat is getting cooked really really quick so probably only need about 15 second on each side take the meat dunk in a little pepper and oil oh that's tender that Wasabi di sauce is great succulent Tinder I think it goes best with the Wasabi diin sauce wow yeah you definitely taste all that Marine this beef is absolutely superb it's tender it's buttery and just Chase it with some f m that is a deliciously light beefy broth also this place gives you a ton of noodles this has been a very Noodle and pasta Centric day and the perfect way to end it is with some this is a deliciously fun last meal of the day again this is a relatively new Vietnamese restaurant pretty Dar good I always so happy to be back here in Vegas and every time I come back there's always new foods to try and it's always all the place I win to list it down below for you thank you all so much for watching until we eat again see you later a few moments later one last thing to eat this cookie place is still open at like 11:00 at night oh these are ginormous size cookies Apple oal lemon chocolate chip birthday cake sea salt there's rice krispy bars brownies Oreo rice oh there's a lot of stuff this place is more than cookies there's a whole selection of foods this looks amazing signature guacamole yes I don't know what it is something about Vegas just makes me hungry and I just walked in just wanted to get a cookie saw this dungeon is crack guacamole just s is so good oh this is really really good sweet crab creamy guac there's some spicy salsa actually more Smoky than spicy still delicious oh also look at the size of this cookie this one's kind of falling apart so this is half a cookie it's a oatmeal apple cookie my favorite cookie was O raisin now is oal Apple this is just phenomenal want to go for a midnight snack end it up with a midnight feast all right for real all this time good night