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NEW YORK CITY STREET FOOD TOUR like you’ve NEVER SEEN

NEW YORK CITY STREET FOOD TOUR like you’ve NEVER SEEN

 

 

today we’re in New York City and thisvideo is going to be all about street food we can’t wait to share with yousome of the best food New York City has to offer New York City’s street foodculture reflects the beautiful diversity of its people this is our second videofrom New York and we’ll show you the city’s street food like you’ve never seen itbefore watch out for late-night street tacosin Queens, old school pizza by the slice a hidden gem cooking up New York’s bestIndonesian food and loads more in this three part series we’re hunting downNew York City’s best eats from iconic American classics to rare street foodyou don’t want to miss this series get ready for some mouth-watering food I’mThomas and I’m Sheena and we’re Chasing a Plate we hope you’re hungry let’seat this video is going to be all aboutstreet food in New York City and we’re super excited because we’re going to bemeeting up with some of our friends food obsessed locals who love to eat justas much as we do and they’re going to take us to some of their favourite streetfood spots we’re gonna be filming all over town we’re gonna be in Harlem we’regonna be in Queens some really exciting neighborhoods but before we meet up withthem we’re going to grab a New York City icon we’re gonna grab a bagel there are hundreds of bagels in NewYork City but not all bagels are made equal so we’ve come to Absolute Bagelswe’ve heard that this place is churning out brilliant brilliant bagels we can’t waitto try them bagel with lox spread and some red onion please thank you that bagel shop was awesomeAbsolute Bagels has a really loyal local following they’ve been around for areally long time and I can see why those bagels aresuper fresh we saw them coming out of the oven and getting thrown into thatwindow there was a queue out the door I’m so excited about eating this so Iordered an everything bagel so everything meaning that the bagel istopped with all the toppings so we’ve got poppy seeds we’ve got sesame seeds dried garlic bits and inside I got lox spread and some fresh red onionokay so what is a bagel first of all a bagel is probably the most popularJewish food in New York City it’s essentially a bread ring that’s boiledand then baked and what this one is filled with is lox spread so lashings ofcream cheese and in the cream cheese is lox and I’ve learnt since being in NewYork City that lox is actually salt cured salmon so it is not smoked salmonlike a lot of people believe it’s salt cured salmon and it’s very intense verysalty I also asked for some red onion because I think that that red onion’sgoing to be quite tangy and fresh and balance out the richness of the bagelwhoaaa it feels warm it looks so good whoa holy moly this bagel is sensationalthe texture is out of this world you crunch through the top of it it’s got a great crispy texture and inside it’s chewy and it’s dense ohhhh the filling is quitesubtle so the cream cheese is very creamy obviously punctuated by sort ofsalty bits of the lox and that onion is really tangy and crispy ohhh the bagel has just got the perfect amount ofchew ohhhh this is good now that was a good start we’re nowheading off to meet up with our first group of friends absolute experts inQueens so we’re going to Queens for a late-night taco spot this place doesn’tcome out onto the street until at least 10:00 p.m. if it comes out at all sothis is a proper street food so we’re really looking for with this video tosuper like get into the nitty gritty and explore New York and show you a sidethat you probably haven’t seen it’s definitely a side that we’ve never seenin our previous trips so we can’t wait to really explore all the boroughsof New York City there are hundreds and hundreds of places to eat in Queens so it really pays to know people luckily we have our friends with us Greg and Jumi from Food and Footprints so they have a YouTube channel as well and they are Queens locals so we are

solucky to be eating with them we’ve roped them into taking us around to their best street food spots in Queens right? Yea, excited! so we’re outside one of their favourite spots what is it? all right sothis spot is a nighttime only tacos al pastor so this is the only one in NewYork City that has the big trompo the heavy flame this is the closest you canhave to Mexico City right here in Queens ohh it’s our favourite we’ve been here so many times we love it excited to share it with you guys let’s eat al pastor is one of my favourite tacosin the whole world what I really love about it is the spectacle of it so you’ve got the trompo this huge vertical spit which is layered with pork meat that’s beenmarinated in adobo and adobo marinades vary so they definitely contain vinegarchilli and spices but they vary between cooks, chefs to chefs and then at the top of the trompo you have this pineapple and the taco master is basically shaving off really thin slices of the pork and then whipping off a bit of pineappleto finish off the tortilla and then the tortilla is topped with onion and alsocilantro and then you’ve got some lime on the side I can’t wait to get in and taste this thing okay so I’ve got my plate of al pastor tacos I’m going stick some lime over the top of one of them get that on thereand then we’ve got guacamole and also a red salsa and a green salsa so salsa roja and salsa verde I’m going to do like a little bit of salsa verde on the front and then a little bit of salsa verde in the middle and then where’s that guacamole I’m gonna grab it after that guy alright so whip a little bit of that over the top okay I think that’s gonna make for areally good mouthful actually there’s a sliver of pineapple I’m gonna add thatto it as well all right I can see why this place is Greg and Jumi’sfavourite spot for al pastor, this is incredible so the meat is sliced super thinand there are really great layers of fat and lean meat the onion is really sharp andtangy the cilantro really fresh and then those salsas add a really good kick the tortilla is beautiful too holy moly so good we are inhaling these tacos they are super special we can see why you guys love them absolutely so thing with this cart they’re usually here and usually theycome out after 9:30pm or 10:00 o’clock but sometimes they won’t be here so there’sa little scarcity element that makes it even more special they really just havethe attention to detail down so he passed that tortilla on the tromposo it gets the juices of the meat and then we always like to ask for it withone tortilla so you can really taste more of the meat he takes that pineapple comingin so you have the savoury sweet we like the sauce roja cause ithas a smoky flavour it’s special we’ve been here probably 100 times and we never gettired of it we’re always in awe of him cutting the meat cutting the pineapplehe’s really just like trimming that trompo down like like a bonsai treeit’s like an art they really got it down here we are so lucky to be eating with these guys they are so passionate about the food here in their community and ohhhh we’re gonna annihilate these it is now the next morning and we’reback in Queens and we’re still with Greg and Jumi so this is a brilliant part ofNew York these train lines behind us are the same ones we were under for thetacos and the 7 train runs along these tracks and they call it theInternational Express because of the amount of different neighborhoods thatyou pass through while you’re on the train we are now going to have somePeruvian street food it’s gonna be a wild just like the tacos last night this is astreet vendor again so a little cart right on the footpath and what I loveabout this is all the smoke billowing up out of the cart right up to the traintracks and Greg and Jumi have told us aboutwhen you’re on this train which is going over us now you pull into some of the stations and you get a waft of the smell and I can see that would happen here cause there’s a station right above us and thesmoke’s going right up through the tracks we’ve got our stack of anticuchos infront of us so these are the beef hearts and they’re sitting on a bed of papa a la huancaína so just some boiled potatoes with this sauce over thetop which has just got some cheese and crackers and yellow pepperit looks really creamy but beef hearts holy moly they’re just glistening inthe marinade it’s made up of garlic there’s onions, there’s cumin and it smellsphenomenal I’m gonna be greedy and go for this middle one because I reallylike the look of that nice fatty bit right on the end Wow they are delicious and first thingI’ve got to say heart sometimes can be tough it can be cooked wrong that is sotender and juicy ohhhh, yeah, it’s amazing you’ve got a really strong hit of all the spices coming through so really really flavour some and they’ve got a really good smokiness from being on the grill which makes total sense because the airis full of smoke here and that smokiness is really coming through the meat it’s coated it really really nicely and it’s got a quite a a chilli taste like a fresh chilli so that’s in the marinade and you’re getting a really nice burst fromthat really coating my mouth so good guys amazing let’s rip into this potato so it’s a bighalf boiled potato can you cut that for me please one of those bendy forks that just does notwork thank you very much we’ll coat it in that sauce oh really interesting so that saucewith that colour I thought was going to be very bold in flavour but it’s notthere’s a lot of potato flavour there so you’ve got a perfectly boiled potato andthen you’ve got just a little chilli kick very mild just works really well withthe potato ohhh and the chilli’s building now so I definitely wouldn’t call it spicybut it’s got a perfect little tingle it’s really really good perfect balancethere now Greg and Jumi have told me that it’s really good with thehouse-made hot sauce so you’ve got a nice runny sauce full of spring onions oh that is so good that is a match made in heaven thatbrings the spice level up ohhh that’s almost hiccup inducing so you’ve got a much more strong kick of spice and the spring onion flavour reallystrong, amazing okay it is time for sweets these are picarones so they’re made from a dough that’s made up of sweet potato andsquash there’s some anise in there and they have just been covered in this syrup andI believe the syrup has a bit of orange juice in it? Is it orange juice guys? Orange, orange peelalright I think we’re just gonna dive in okay I’m gonna grab one whoa they’re nice and hot holy moly they’re delicious they’re reallyreally light and fluffy that syrup imparts this beautiful orange flavour, ohh gotta go for another bite they’ve got this beautiful chewas well when you watch them going into the hot oil the dough is reallysticky it’s got a real great texture this is amazing I can see why you guys love it we love it so much we come here every weekend and we don’t miss a picarones or two, so good that was a very very special spot I’m soglad we got to stop there, why is it your favourite guys we went to al pastor last night and then we had the Peruvian this morning so Antojitos Donafelathey only come out on the weekends for breakfast and lunch they’re the only Peruvianstreet food cart in New York City so it’s really special it’s run by a family soit’s a mother, daughter and aunt it’s just a spot that we have comeacross one day and just by chance and then we just build a relationship withthem really sweet family they’re nominated for Vendy awards really excited for themand they’re doing very special things and these guys are pretty special too soyou’ve got to check out their channel because they uncover the most amazingplaces all around the place but particularly here in Queens so we’llchuck their channel down below and up on the screen you have got to check it outand also they do food tours all around this area street food tours so check outtheir channel for information on that thanks so much guys for taking us around we had the best time we hope to see you soon, it’s been an honour it’s time for our next stop and it is aclassic New York dish New York style pizza so we’ve come across to Harlem nowand we’re with another friend for this we’re here with Chris who is a pizza enthusiast and he’s brought us to Patsy’s which is one of the best slices in New York City we’ve come to Patsy’s which is regardedas the place that started the trend for New York style pizza so pizza by theslice so a very thin base and sold by the slice so if you buy a whole pizza hereit’s called a pie so you can buy a pie version here but this place is known asbeing the first place that started selling pizza by the slice and you canonly get the simple style so just tomato, cheese very thin base and this place hasbeen around a long time since 1933 and there is another really neat thing about thisplace and that’s that they use a coal-fired pizza oven it’s the onlyplace in New York that you’ll find a coal-fired oven I really like this pizza place it has agreat feel about it so you walk in it’s quite dark and stained almost the rooffrom that coal fire oven and they are churning through the pizzas even at thistime of day which is three o’clock on a Monday there’s quite a big queue and a lot of pizza getting cooked and look at these slices so got abeautiful thin base nice and pliable a whole lot of mozzarella on top and thetomato sauce has got sort of quite chunky bits of tomato you can see inthere and when they were putting that sauce onto the bases the smell was amazing areally good sweetness and a really good tang now a New York style pizza you got togive it a fold otherwise that thing’s gonna just collapse in your hand oh look at the base of it you’ve gotthat beautiful little char from where it’s been in the coal fire oven and thepizza topping is unreal so simple and so goodreal nice acidity from the tomato and I like how there’s not too much cheeseit’s not absolutely loaded up so it’s not just all about greasy cheese it’s still quite nice and dry but it’s got that perfect balance between wetness anddryness so the the base hasn’t got all squishy it’s so goodthis is Chris’s favourite place to come for a slice yeah most definitely one ofmy favourite places for a plain cheese slice, this is it check out this awesome big bubble on thebottom so yea actually Chris pointed out my fingers look at that yougot the nice little black bits and all the powder from the flour on my handsgot that beautiful bubble that’s exploded they’ve really kept it in theoven that perfect amount of time it’s just really perfectly put togetherthey’ve taken obviously very simple ingredients and done them very very wellthey’re showing why they’ve been here for so longcompletely maintained a quality I love it thank you for bringing us here no problem man pizza expert for this next stop we’ve headed back outto the borough of Queens and we’re meeting up with another friend who is alocal here in Queens and food-obsessed just like usso this next one is a really neat little place that’s just behind the camera underthis little awning and it’s actually a grocery store so this lines up perfectlyI think with the rest of the places we’ve been showing you which we hope aregiving you a bit of a different sense of of New York a New York that you might nothave realised existed and it’s definitely a new New York for us we areloving seeing this side of the city it’s such a great place to explore and here we are at our first stop so as Thomas mentioned before we’re here at a tiny little grocery shop and there’s a pop-up restaurant insideserving Indonesian food we have wanted to eat at this place for years it’scalled Warung Selasa so let’s go and get some delicious Indonesian food this place is totally our jam so Indo Java is an Indonesian grocery store and Warung Selasa the little pop-up restaurant is right at the back of the shop so Dewiwho owns Warung Selasa she comes here every Tuesday she cooks up adelicious Indonesian meal and it’s all through word of mouth there’s no signageout front saying that there’s a pop-up restaurant if you are in the knowyou come here on a Tuesday and you eat delicious Indonesian food Dewi is bringing us into her littlekitchen so this is Dewi whose food is legendary hi, how are you? Dewi what is the nickname for your kitchen? Love kitchen Love kitchen because it is so tiny check it out in here yeah tiny tiny kitchen, it’s really tiny, but big flavours from that tiny little love kitchen comesa really big plate of food check this outit looks incredible so let me talk you through what we’ve got this here is achicken thigh it’s been it’s been cooked in gula Java which is coconut palmsugar and also some kecap manis which is sweet soy sauce we’ve got some kalehere and it’s in a coconut curry sauce with some turmeric very light some spicybraised beef this here’s some spicy tofu we’ve got a braised egg some garliccrackers to add a bit of crunch some rice in the middle with some serunding onthe top which is toasted grated coconut and then a huge blob of sambal which ischilli sauce and this atmosphere is utterly charming I love it so we’resitting at the back of the grocery shop just on plastic stools we’ve got two littletables here and we’re just surrounded by all the groceries got a couple offridges next to me filled with frozen tempeh and meatballs and whatnot this isgoing to be such an amazing experience I want to construct the ultimate mouthfulokay so we’ve got some chicken I’m gonna get some rice with that toasted coconutover the top a little bit of that kale for some greens and then a little bit ofsambal too all right holy moly I feel like I’ve beentransported right back to Indonesia that mouthful was incredible thechicken has got so much flavour it’s sweet it’s spicy the rice is perfectlycooked it’s really loose it still has a bit of chew the sambal is a reallyactually quite a gentle heat so you can really taste all the flavours in the foodand that kale it’s quite bitter it’s

beautiful all right let’s get some ofthis spicy braised beef some more of that rice with the serunding theserunding is so so aromatic so I can smell that toasted coconut it’s abeautiful beautiful fragrance all right let’s continue compiling this mouthful so some more kale and I might grab a little bit of egg oh let’s get into this egg sooh it’s served on a banana leaf so it’s also really visually appealing and thenI’m gonna grab one of these crackers so just go boom boom hmm I’m loving all the various texturesof this dish the kale hasn’t been cooked right down so it’s not all mushy it’sstill got a bit of bite that beef quite spicy and really beautifully soft crunchof those crackers the rice is just sensational this is such a memorablemeal and for me food that’s memorable it’s not just about what’s on the platein front of me of course the food here is sensational so obviously that helps butit’s about the atmosphere it’s about the people, it’s about who you’re eating with, it’s about the sounds, it’s about the smells and this is just every aspect of this diningexperience is one that I’m gonna remember forever because this is an Indonesian groceryshop you can buy Indonesian drinks so a teh botol is the perfect combination forthis food so you see this all over Indonesia when you’re there and it goesso well it’s a quite a sweet iced tea so it goes really well with the spicy foodand we have to definitely say thanks to these two who are at the only othertable in this place Julie and Nigel for bringing us here so Julie an absolutefood expert in Queens and Nigel you may remember from our video at the Queen’snight market so he’s a chef at one of the stalls that we ate at on that nightthe dessert the last thing we had so we will link that video up above thank youfor watching this one hit that subscribe button hit thumbs up

NEW YORK CITY STREET FOOD TOUR like you’ve NEVER SEEN

today we’re in New York City and thisvideo is going to be all about street food we can’t wait to share with yousome of the best food New York City has to offer New York City’s street foodculture reflects the beautiful diversity of its people this is our second videofrom New York and we’ll show you the city’s street food like you’ve never seen itbefore watch out for late-night street tacosin Queens, old school pizza by the slice a hidden gem cooking up New York’s bestIndonesian food and loads more in this three part series we’re hunting downNew York City’s best eats from iconic American classics to rare street foodyou don’t want to miss this series get ready for some mouth-watering food I’mThomas and I’m Sheena and we’re Chasing a Plate we hope you’re hungry let’seat this video is going to be all aboutstreet food in New York City and we’re super excited because we’re going to bemeeting up with some of our friends food obsessed locals who love to eat justas much as we do and they’re going to take us to some of their favourite streetfood spots we’re gonna be filming all over town we’re gonna be in Harlem we’regonna be in Queens some really exciting neighborhoods but before we meet up withthem we’re going to grab a New York City icon we’re gonna grab a bagel there are hundreds of bagels in NewYork City but not all bagels are made equal so we’ve come to Absolute Bagelswe’ve heard that this place is churning out brilliant brilliant bagels we can’t waitto try them bagel with lox spread and some red onion please thank you that bagel shop was awesomeAbsolute Bagels has a really loyal local following they’ve been around for areally long time and I can see why those bagels aresuper fresh we saw them coming out of the oven and getting thrown into thatwindow there was a queue out the door I’m so excited about eating this so Iordered an everything bagel so everything meaning that the bagel istopped with all the toppings so we’ve got poppy seeds we’ve got sesame seeds dried garlic bits and inside I got lox spread and some fresh red onionokay so what is a bagel first of all a bagel is probably the most popularJewish food in New York City it’s essentially a bread ring that’s boiledand then baked and what this one is filled with is lox spread so lashings ofcream cheese and in the cream cheese is lox and I’ve learnt since being in NewYork City that lox is actually salt cured salmon so it is not smoked salmonlike a lot of people believe it’s salt cured salmon and it’s very intense verysalty I also asked for some red onion because I think that that red onion’sgoing to be quite tangy and fresh and balance out the richness of the bagelwhoaaa it feels warm it looks so good whoa holy moly this bagel is sensationalthe texture is out of this world you crunch through the top of it it’s got a great crispy texture and inside it’s chewy and it’s dense ohhhh the filling is quitesubtle so the cream cheese is very creamy obviously punctuated by sort ofsalty bits of the lox and that onion is really tangy and crispy ohhh the bagel has just got the perfect amount ofchew ohhhh this is good now that was a good start we’re nowheading off to meet up with our first group of friends absolute experts inQueens so we’re going to Queens for a late-night taco spot this place doesn’tcome out onto the street until at least 10:00 p.m. if it comes out at all sothis is a proper street food so we’re really looking for with this video tosuper like get into the nitty gritty and explore New York and show you a sidethat you probably haven’t seen it’s definitely a side that we’ve never seenin our previous trips so we can’t wait to really explore all the boroughsof New York City there are hundreds and hundreds of places to eat in Queens so it really pays to know people luckily we have our friends with us Greg and Jumi from Food and Footprints so they have a YouTube channel as well and they are Queens locals so we are solucky to be eating with them we’ve roped them into taking us around to their best street food spots in Queens right? Yea, excited! so we’re outside one of their favourite spots what is it? all right sothis spot is a nighttime only tacos al pastor so this is the only one in NewYork City that has the big trompo the heavy flame this is the closest you canhave to Mexico City right here in Queens ohh it’s our favourite we’ve been here so many times we love it excited to share it with you guys let’s eat al pastor is one of my favourite tacosin the whole world what I really love about it is the spectacle of it so you’ve got the trompo this huge vertical spit which is layered with pork meat that’s beenmarinated in adobo and adobo marinades vary so they definitely contain vinegarchilli and spices but they vary between cooks, chefs to chefs and then at the top of the trompo you have this pineapple and the taco master is basically shaving off really thin slices of the pork and then whipping off a bit of pineappleto finish off the tortilla and then the tortilla is topped with onion and alsocilantro and then you’ve got some lime on the side I can’t wait to get in and taste this thing okay so I’ve got my plate of al pastor tacos I’m going stick some lime over the top of one of them get that on thereand then we’ve got guacamole and also a red salsa and a green salsa so salsa roja and salsa verde I’m going to do like a little bit of salsa verde on the front and then a little bit of salsa verde in the middle and then where’s that guacamole I’m gonna grab it after that guy alright so whip a little bit of that over the top okay I think that’s gonna make for areally good mouthful actually there’s a sliver of pineapple I’m gonna add thatto it as well all right I can see why this place is Greg and Jumi’sfavourite spot for al pastor, this is incredible so the meat is sliced super thinand there are really great layers of fat and lean meat the onion is really sharp andtangy the cilantro really fresh and then those salsas add a really good kick the tortilla is beautiful too holy moly so good we are inhaling these tacos they are super special we can see why you guys love them absolutely so thing with this cart they’re usually here and usually theycome out after 9:30pm or 10:00 o’clock but sometimes they won’t be here so there’sa little scarcity element that makes it even more special they really just havethe attention to detail down so he passed that tortilla on the tromposo it gets the juices of the meat and then we always like to ask for it withone tortilla so you can really taste more of the meat he takes that pineapple comingin so you have the savoury sweet we like the sauce roja cause ithas a smoky flavour it’s special we’ve been here probably 100 times and we never gettired of it we’re always in awe of him cutting the meat cutting the pineapplehe’s really just like trimming that trompo down like like a bonsai treeit’s like an art they really got it down here we are so lucky to be eating with these guys they are so passionate about the food here in their community and ohhhh we’re gonna annihilate these it is now the next morning and we’reback in Queens and we’re still with Greg and Jumi so this is a brilliant part ofNew York these train lines behind us are the same ones we were under for thetacos and the 7 train runs along these tracks and they call it theInternational Express because of the amount of different neighborhoods thatyou pass through while you’re on the train we are now going to have somePeruvian street food it’s gonna be a wild just like the tacos last night this is astreet vendor again so a little cart right on the footpath and what I loveabout this is all the smoke billowing up out of the cart right up to the traintracks and Greg and Jumi have told us aboutwhen you’re on this train which is going over us now you pull into some of the stations and you get a waft of the smell and I can see that would happen here cause there’s a station right above us and thesmoke’s going right up through the tracks we’ve got our stack of anticuchos infront of us so these are the beef hearts and they’re sitting on a bed of papa a la huancaína so just some boiled potatoes with this sauce over thetop which has just got some cheese and crackers and yellow pepperit looks really creamy but beef hearts holy moly they’re just glistening inthe marinade it’s made up of garlic there’s onions, there’s cumin and it smellsphenomenal I’m gonna be greedy and go for this middle one because I reallylike the look of that nice fatty bit right on the end Wow they are delicious and first thingI’ve got to say heart sometimes can be tough it can be cooked wrong that is sotender and juicy ohhhh, yeah, it’s amazing you’ve got a really strong hit of all the spices coming through so really really flavoursome and they’ve got a reallygood smokiness from being on the grill which makes total sense because the airis full of smoke here and that smokiness is really coming through the meat it’scoated it really really nicely and it’s got a quite a a chilli taste like a freshchilli so that’s in the marinade and you’re getting a really nice burst fromthat really coating my mouth so good guys amazing let’s rip into this potato so it’s a bighalf boiled potato can you cut that for me please one of those bendy forks that just does notwork thank you very much we’ll coat it in that sauce oh really interesting so that saucewith that colour I thought was going to be very bold in flavour but it’s notthere’s a lot of potato flavour there so you’ve got a perfectly boiled potato andthen you’ve got just a little chilli kick very mild just works really well withthe potato ohhh and the chilli’s building now so I definitely wouldn’t call it spicybut it’s got a perfect little tingle it’s really really good perfect balancethere now Greg and Jumi have told me that it’s really good with thehouse-made hot sauce so you’ve got a nice runny sauce full of spring onions oh that is so good that is a match made in heaven thatbrings the spice level up ohhh that’s almost hiccup inducing so you’ve got a much more strong kick of spice and the spring onion flavour reallystrong, amazing okay it is time for sweets these are picarones so they’re made from a dough that’s made up of sweet potato andsquash there’s some anise in there and they have just been covered in this syrup andI believe the syrup has a bit of orange juice in it? Is it orange juice guys? Orange, orange peelalright I think we’re just gonna dive in okay I’m gonna grab one whoa they’re nice and hot holy moly they’re delicious they’re reallyreally light and fluffy that syrup imparts this beautiful orange flavour, ohh gotta go for another bite they’ve got this beautiful chewas well when you watch them going into the hot oil the dough is reallysticky it’s got a real great texture this is amazing I can see why you guys love it we love it so much we come here every weekend and we don’t miss a picarones or two, so good that was a very very special spot I’m soglad we got to stop there, why is it your favourite guys we went to al pastor last night and then we had the Peruvian this morning so Antojitos Donafelathey only come out on the weekends for breakfast and lunch they’re the only Peruvianstreet food cart in New York City so it’s really special it’s run by a family soit’s a mother, daughter and aunt it’s just a spot that we have comeacross one day and just by chance and then we just build a relationship withthem really sweet family they’re nominated for Vendy awards really excited for themand they’re doing very special things and these guys are pretty special too soyou’ve got to check out their channel because they uncover the most amazingplaces all around the place but particularly here in Queens so we’llchuck their channel down below and up on the screen you have got to check it outand also they do food tours all around this area street food tours so check outtheir channel for information on that thanks so much guys for taking us around we had the best time we hope to see you soon, it’s been an honour it’s time for our next stop and it is aclassic New York dish New York style pizza so we’ve come across to Harlem nowand we’re with another friend for this we’re here with Chris who is a pizza enthusiast and he’s brought us to Patsy’s which is one of the best slices in New York City we’ve come to Patsy’s which is regardedas the place that started the trend for New York style pizza so pizza by theslice so a very thin base and sold by the slice so if you buy a whole pizza hereit’s called a pie so you can buy a pie version here but this place is known asbeing the first place that started selling pizza by the slice and you canonly get the simple style so just tomato, cheese very thin base and this place hasbeen around a long time since 1933 and there is another really neat thing about thisplace and that’s that they use a coal-fired pizza oven it’s the onlyplace in New York that you’ll find a coal-fired oven I really like this pizza place it has agreat feel about it so you walk in it’s quite dark and stained almost the rooffrom that coal fire oven and they are churning through the pizzas even at thistime of day which is three o’clock on a Monday there’s quite a big queue and a lot of pizza getting cooked and look at these slices so got abeautiful thin base nice and pliable a whole lot of mozzarella on top and thetomato sauce has got sort of quite chunky bits of tomato you can see inthere and when they were putting that sauce onto the bases the smell was amazing areally good sweetness and a really good tang now a New York style pizza you got togive it a fold otherwise that thing’s gonna just collapse in your hand oh look at the base of it you’ve gotthat beautiful little char from where it’s been in the coal fire oven and thepizza topping is unreal so simple and so goodreal nice acidity from the tomato and I like how there’s not too much cheeseit’s not absolutely loaded up so it’s not just all about greasy cheese it’s still quite nice and dry but it’s got that perfect balance between wetness anddryness so the the base hasn’t got all squishy it’s so goodthis is Chris’s favourite place to come for a slice yeah most definitely one ofmy favourite places for a plain cheese slice, this is it check out this awesome big bubble on thebottom so yea actually Chris pointed out my fingers look at that yougot the nice little black bits and all the powder from the flour on my handsgot that beautiful bubble that’s exploded they’ve really kept it in theoven that perfect amount of time it’s just really perfectly put togetherthey’ve taken obviously very simple ingredients and done them very very wellthey’re showing why they’ve been here for so longcompletely maintained a quality I love it thank you for bringing us here no problem man pizza expert for this next stop we’ve headed back outto the borough of Queens and we’re meeting up with another friend who is alocal here in Queens and food-obsessed just like usso this next one is a really neat little place that’s just behind the camera underthis little awning and it’s actually a grocery store so this lines up perfectlyI think with the rest of the places we’ve been showing you which we hope aregiving you a bit of a different sense of of New York a New York that you might nothave realised existed and it’s definitely a new New York for us we areloving seeing this side of the city it’s such a great place to explore and here we are at our first stop so as Thomas mentioned before we’re here at a tiny little grocery shop and there’s a pop-up restaurant insideserving Indonesian food we have wanted to eat at this place for years it’scalled Warung Selasa so let’s go and get some delicious Indonesian food this place is totally our jam so Indo Java is an Indonesian grocery store and Warung Selasa the little pop-up restaurant is right at the back of the shop so Dewiwho owns Warung Selasa she comes here every Tuesday she cooks up adelicious Indonesian meal and it’s all through word of mouth there’s no signageout front saying that there’s a pop-up restaurant if you are in the knowyou come here on a Tuesday and you eat delicious Indonesian food Dewi is bringing us into her littlekitchen so this is Dewi whose food is legendary hi, how are you? Dewi what is the nickname for your kitchen? Love kitchen Love kitchen because it is so tiny check it out in here yeah tiny tiny kitchen, it’s really tiny, but big flavours from that tiny little love kitchen comesa really big plate of food check this outit looks incredible so let me talk you through what we’ve got this here is achicken thigh it’s been it’s been cooked in gula Java which is coconut palmsugar and also some kecap manis which is sweet soy sauce we’ve got some kalehere and it’s in a coconut curry sauce with some turmeric very light some spicybraised beef this here’s some spicy tofu we’ve got a braised egg some garliccrackers to add a bit of crunch some rice in the middle with some serunding onthe top which is toasted grated coconut and then a huge blob of sambal which ischilli sauce and this atmosphere is utterly charming I love it so we’resitting at the back of the grocery shop just on plastic stools we’ve got two littletables here and we’re just surrounded by all the groceries got a couple offridges next to me filled with frozen tempeh and meatballs and

whatnot this isgoing to be such an amazing experience I want to construct the ultimate mouthfulokay so we’ve got some chicken I’m gonna get some rice with that toasted coconutover the top a little bit of that kale for some greens and then a little bit ofsambal too all right holy moly I feel like I’ve beentransported right back to Indonesia that mouthful was incredible thechicken has got so much flavour it’s sweet it’s spicy the rice is perfectlycooked it’s really loose it still has a bit of chew the sambal is a reallyactually quite a gentle heat so you can really taste all the flavours in the foodand that kale it’s quite bitter it’s beautiful all right let’s get some ofthis spicy braised beef some more of that rice with the serunding theserunding is so so aromatic so I can smell that toasted coconut it’s abeautiful beautiful fragrance all right let’s continue compiling this mouthful so some more kale and I might grab a little bit of egg oh let’s get into this egg sooh it’s served on a banana leaf so it’s also really visually appealing and thenI’m gonna grab one of these crackers so just go boom boom hmm I’m loving all the various texturesof this dish the kale hasn’t been cooked right down so it’s not all mushy it’sstill got a bit of bite that beef quite spicy and really beautifully soft crunchof those crackers the rice is just sensational this is such a memorablemeal and for me food that’s memorable it’s not just about what’s on the platein front of me of course the food here is sensational so obviously that helps butit’s about the atmosphere it’s about the people, it’s about who you’re eating with, it’s about the sounds, it’s about the smells and this is just every aspect of this diningexperience is one that I’m gonna remember forever because this is an Indonesian groceryshop you can buy Indonesian drinks so a teh botol is the perfect combination forthis food so you see this all over Indonesia when you’re there and it goesso well it’s a quite a sweet iced tea so it goes really well with the spicy foodand we have to definitely say thanks to these two who are at the only othertable in this place Julie and Nigel for bringing us here so Julie an absolutefood expert in Queens and Nigel you may remember from our video at the Queen’snight market so he’s a chef at one of the stalls that we ate at on that nightthe dessert the last thing we had so we will link that video up above thank youfor watching this one hit that subscribe button hit thumbs up

 

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