- How I usually like it is with a little bit
of Japanese mayo on top
and some furikake
but who knows.
- Furikake.
- Furikake, not to be confused with.
Didn't say it.
- With I don't know what you talking 'bout.
- I know 'cause, gonna take it out anyways.
I'm Timothy DeLaGhetto.
- And I'm David So.
- We travel around to different food festivals where we eat
all the eats.
- We drinks all the drinks.
- And we get all types of crazy
while giving you guys the most raw and realest food reviews
in the game.
- This is "Send Foodz."
- What's up mother (beep),
welcome to another episode of "Send Foodz" on Thrillist.
I'm Timothy DeLaGhetto.
- And I'm David So.
- Today, we are in beautiful New York City again
for another episode at Smorgasburg,
or as I like to call
- Smorgy burgy.
- So, you might be asking
why we're at Smorgasburg again,
well the other episode was only sandwiches,
and also Thrillist is tryna milk us for all that they can
while we out here in New York,
knock out another episode.
- That's why I'm wearing all this black get up,
'cause I've been here for a week.
I had no clothes.
- Yeah he stinks.
- It's really beautiful out here man.
The last Smorgasburg that we went to,
it was kind of, I don't know,
I don't want to say lackluster, but this is beautiful.
Look at all the greenery.
- I mean we're in the park.
When it gets hot in New York, everyone comes out
because like you know, when it's cold,
no one comes out.
So you ready to eat bro?
- Yeah.
So what's up bro, who are you?
- My name is Tristan, I'm the owner of Destination Dumplings.
- Tristan, you're the first Tristan Asian
I've ever met in my life.
- Tristan.
- Oh God (beep).
Oh my goodness, you scared me sir.
We're at Destination Dumplings.
What are we about to eat right now ooo (beep).
- What we have for you is our classic pork and chive,
jerk chicken, peking duck.
- Oh you doing some different flavors here, OK.
- I'm Chinese-Jamaican, you know I had to come through.
- You're Chinese-Jamaican?
Oh you don't know.
Which one should we try first?
- I would go for the peking duck.
- Peking duck.
- 'Cause I don't think anybody else does the peking duck.
- I love peking duck, I kid you (beep) not.
Steak, or peking duck, peking duck always wins.
- There it is.
- Steak or peking duck, really?
- Yeah, peking duck always wins for me.
- Well damn.
- Cheers.
- Oooh, what's that oil I have on there?
- Orange hoisin, housemade scallion, sliced cucumber.
- Cheers.
- For sure, cheers.
- Oh, that's so good.
- The duck is super bomb.
- It's the dumpling wrappers I like the most.
- Let's do that jerk chicken. - Jerk chicken.
Shout out to your Jamaican side.
- So you got the pineapple sauce,
a little sweet with the heat.
- Hmm hmm.
- Hmm.
- I like, that's some heat (beep)
- The heat.
That heat.
Took a second, and then all of a sudden,
it kicked the root of my mouth.
- Aagh, I like it aagh, that's good though.
That is the essence of jerk, definitely in there.
That mango salsa does cool it down a little bit.
Sweet with the heat, perfect.
- All right, what's next here?
- The edamame's our vegan dumpling.
- What!
- With pickle beets and carrots.
- Oh it's vegan.
What!
- We get a lot of good compliments
from the media just for this one too.
- Hmm hmm.
- I like vegan food like this because
it's not tryna be something that it's not.
One of the biggest issues I have with vegan food,
they go, "Oh, this is gonna be a chicken replacement."
Don't replace the chicken, just make it is what it is,
and it's just a good vegan dumpling.
- Our best seller, the classic pork and chive,
fresh scallions, a little housemade soy.
- Hmm, I knew that was gonna be good.
That just taste like dim sum on a Sunday morning, you know?
- There it is.
- That delicious porky goodness, chives, garlic,
I can taste ginger in there as well,
nothing wrong with that.
- Spot on.
- Fire.
Man that was a lot of food bro.
I'm ready to take a dump-ling.
You know what I'm saying.
- He chrazy.
- All right so, now we're here at Yakisoba NYC.
David, what is Yakisoba for those who don't know?
- So Yakisoba is a Japanese pan-fried noodle.
You'll see this in like street vendor fairs too.
Typically, it won't be black,
but the noodles are black here today
because it's doused in squid ink.
Then on the side, we of course have
a delicious whole grilled squid,
and a fried egg on the side.
- Let me tell you, Japanese love their tentacles, bro.
- Yeah, man.
- I don't know what it is.
Tentacles everywhere - And furikake.
Great, let's try it.
- Let's try it.
You gonna go for the that?
I'm gonna go for the this.
Go for one of these legs here dangling off the thing.
- Oooh.
- Hmm hmm.
That's squid, popping.
- This is really good.
I don't know how to describe the taste of squid ink to you
to be honest, but- - It's hard,
aye, aye man, I was just thinking that
'cause like.
- Yeah, how do I describe it to them?
You know what, just try it, you'll like it.
People think it will taste fishy, it doesn't.
It just has like,
squid ink taste like squid ink.
- It's salty, but not too salty, it's like-
- What is it?
I don't know how to describe it.
It's good though, I like it.
- Yeah, you inked me.
- We didn't even bust the egg open.
- But the egg yolk bust it open with the squid.
Ooh.
- And a little.
- Oh, you ate the whole egg, this mother (beep)
take the whole egg.
Are you yolking with me.
All right y'all, so here we are at Lobsterdamus,
and what we got going here David?
- Man, let me talk about this.
Ain't nothing wrong with a half-cut lobster
with some parsley, and some delicious garlic butter
on a bed of garlic noodles.
Now Lobsterdamus is actually from LA,
and now they brought it over here
to the original Smorgasburgy.
- Yay smorgy burgy.
Imma go ahead and lemon this up right here.
- Ooh, come on.
- My knee.
- Ooh.
- Extra careful with this one.
- Ooh yeah.
- If you don't know what this delicious red, huey thing
right here, this is actually the lobster roe.
So (beep) good.
- And if you don't know what a roe is,
this is the lobster's little, little eggs.
- Yeah, we're eating the babies.
- Yeah, mmm.
- Yes.
- Mmm, mmm.
So when you eat the babies of other animals,
it makes you a more powerful human.
- Next stop, is the lobster tail, of course.
- This looks nice.
- Y'all don't even (beep) know.
Look at that (beep) dude.
The little, little guts attached to it.
- Mmm, mmm, mmm.
Got that nice, bouncy lobster texture.
- It's luscious, it has a good bite to it.
How's the garlic noodles?
- Good, not super garlicky.
- I like a lot of garlic, and of course,
you have the claw meat, different in texture
than the tail meat.
- Ooh, yeah, what's cracking.
Oh I'm missing the-
Oh that's delicious, delicious, delicious.
- Oh wow, that is, ooh that's nice.
All the garlic kinda soaked in
into the natural lobster juice.
What it do?
- Tail or claw meat?
- Oh I'm a tail guy, I'm a tail guy.
I eat the booty, you already know.
- All right, that is.
- Eat the booty all day.
- Tim is a special guy, man.
You know what it is, he's the people's people.
When they see somebody as large and in charge as me,
they don't want any pictures with me.
It's all good though.
Little do they know, Tim is dirty.
Tim didn't even shower this morning.
You're gonna smell just him later, you stupid, filthy people.
- I'll have you know, I shower twice a day.
I smell amazing.
So, I saw a spot called Pizza Cupcake,
and I was like, we gotta get a pizza cupcake.
- 'Cause you gotta get a piece o' cupcake.
- These reminded me of bagel bites,
so I was like, I just wanna get some,
and I wanna make Thrillist pay for it, that was it.
- Yep, Tim you get this one.
- Yaaay.
- I'll get this one.
- Cheers.
- Oh, yo, it's an upgraded bagel bite.
- Yep.
Really fluffy, doughy crust,
and a little bit of pizza.
- There are like certain foods
that always bring back nostalgia to me.
Like I know sometimes when I eat food,
I know it's not that great,
but because it reminds me of my childhood,
it's (beep) amazing.
- This is also good for when you want pizza,
but you don't want a whole piece o' pizza.
- Yeah.
- You just want a piece of a piece of pizza.
- Yeah, slow down.
- Of a piece.
- Hi.
- Sorry, I feel bad like going up to you guys
and just-
- It's all good, you want a picture?
- You're like filming and everything.
- Thank you.
- Yeah tallies with shorty.
- Three, two, one, Smorgasburg.
- Thank you.
- Thank you guys so much.
- We are at Kochin.
What we got here is some type of like ice cream,
with some like jello, and some little coconut bits,
and a honey pipette.
- Right over here on my dessert, we have that Vietnamese
coffee, strong as (beep).
If it doesn't taste like a Sharpie, throw it out.
We have flawn, we got this, I don't know what this is
but this looks like a bruleed banana,
like it looks like sugar.
Yep, that's bruleed.
- Get this little honey on there.
- Grass jelly.
Look at that, look at that.
It's melting.
- Mmm that's tasty.
- It's sweet, it has that nice, nutty, toasted black sesame.
- The black tea ice cream with how sweet everything else is,
coming together, fire.
- You've never tried dragon fruit before,
I know it looks intense, but it's actually very, very mild,
much like me.
- All right, what's up y'all, so we are at Fluffy's,
and they're serving up some fluffy pancakes right here.
- Look at that jiggle.
- You know what look, look.
You know how I always say I eat the booty of the food,
I always appreciate something jiggly,
it makes it more appetizing,
and I also like flat, flat butts.
So I got the blueberry cheesecake flavor.
What you got?
- We got the los oreos,
also known as Oreos.
They're taking egg whites,
and they're whipping them to a stiff peak,
and they fold that in to get this.
- Oh I thought they put the thing
where you inflate the tires
and you put it in and you go...
Yeah, yeah, yeah, no.
- Probably not.
- Oh yeah.
- Cheers.
- I like that.
- Oh yeah, that little blueberry cheesecake sauce on top
is fire too, nice and sweet.
Little tartiness of the blueberries, I like that.
She thick, this the thickest pancake I ever had in my life.
- Let me get some of that blueberry.
- Oh yeah, let me get some Oreo.
- Los oreo.
- Oreo.
- Oh, oh, you dripped, you spilled on yourself.
- Oooh, los a-stain-o.
- Imagine a regular pancake, but-
- Fat.
- It's like styrofoamy in a good way,
like it's spongy is the word.
- Yeah.
- It's like a sponge cake, almost.
- Spongy and sweet, but not dry.
- Yeah.
- It's like a moist, moist and thicc,
you know what I'm saying.
- Moist and thicc.
- Yum, yes.
- It is good.
- Yeah, yeah.
- She like it, she like thicc.
She like it thicc and moist. - Nasty, nasty.
- Oh she's gonna sue us.
This right here, has to be
one of my favorite version of pancakes man.
- Damn, and we're not just saying that
because the owner's right there.
- He's staring right into our (beep) souls.
- Yeah.
- This thing is delicious.
- What's your favorite thing you had today, David So?
- The best thing that I had, I have to say
were those peking duck dumplings
in the beginning.
- Yeah, I'm down for that.
I liked the peking duck dumplings,
and I also liked the uh-
So thanks for watching this episode of "Send Foodz."
Let us know in the comments below where we should go next,
what city, what food festivals are popping up in your area,
and we might just roll up,
have a bite of whatever's in your plate,
'cause we
can do that.