tight squeeze in this kitchen it's small
it's intimate you know you get to work
on these
to guys and you really get to know one
other really well the bad thing about it
man it's hot as balls in here
man
my name is Miguel Trinidad executive
chef of dvaraka hidden nice village and
when we started jeepney we wanted to
really push forward the street food in
the philippines
I believe that the Filipino food is not
represented in the United States people
don't know about it you know hasn't
crossed that bridge where other
ethnicities can come and try it they
don't know about it
it's a mixture of Asian Malaysian Latin
there's a lot of Spanish in point zero
for Chinese and when you bring all those
flavors together it creates Filipino
food what I'm preparing right now is
called the Bicol Express we take a pork
shoulder boneless and butterfly it and
season it on the inside and outside some
chilies ginger and make a nice little
chili paste from red chilies and stuff
slow cook it's so many different levels
of Labor you know takes you through a
complete culinary journey and we wanted
to bring that out and show people what
this food is all about it's it's tasty
food you know Filipino food takes you
through so many levels of flavor
anything can stand on its own but when
you put it all together it's just so
much
I was born and raised in East Village
and it's just great to be back here you
know cooking in the neighborhood I grew
up it I was actually born in New York
City Taxi Cab no but uh I grew up
on Essex Street between the Lansing
Rivington last night my partners joined
us
Nora ventures out around City report on
CEQA and come on silver fingers here we
go so first off we're going to make is
at numb Watty parlor it's time to
Chinatown it's owned by a really good
friend of Ulsan tank bomb and sushi
we've been going to Samsung it's the
oldest dim sum place in New York City
and it has been around since Eve early
nineteen hundred's and it's a place that
we usually go to start the year off so
become a tradition New Year's Day
tradition yeah for us
hangover tradition here my Harlequin
our friend Wilson who owns the place now
he took it over about three years ago
he's been doing dim sum and his take on
it is they put a lot of love into the
food so it's not things are sitting in a
cart rolling around or in a big steam
box just waiting people to order
it's one of our favorite places dumpling
yeah this is pretty legit all right look
what the sick
this is novelty parlor Chinatown's
oldest dim sum parlor we serve dim sum
all day here where that's what we're
known for
I'm actually the nephew of the
second-generation owner my name is
Wilson
we had our most famous original egg roll
which is basically an egg crepe that we
filled with mixed vegetables and chicken
give it a quick egg wash and batter and
we throw it in the fryer is there a
specific region in China that's you know
written some better than others are like
it's a Cantonese dim sum means like a
touch of art we had the tofu skin which
if you've never had it it's like a thin
layer of tofu and then they wrap
vegetables at everything that you know
we had last night was a pretty awesome
all right watch this soup dumpling
Wilson gave us a little demonstration of
how how to eat it your bicycle
a little bit of
now it is suck the juice out
it's something that you needed is always
just to broth soup inside salivating now
just thinking about it
alright we should pace ourselves
okay thank you so much man thank you
yeah I might eat the cigar this is the
bloody angle this tree is also called
the bloody angle it is the street with
the most murder on it any block in the
u.s. that door right here there's like
this entrance where you can go down that
will lead you into another street one of
the main reasons why there's been so
many murders is because people can go
ahead and just get out and end up
someplace else up on to Chatham square
so you know history has it that there's
been a lot of about deaths on this block
after no moitie parlor we decided to go
over to ducks eatery there on the corner
from GP they take a lot of Asian
influence and spin in a really good way
the food's dope hey pork great shots
they're right around the corner
my name is Wil Horowitz and this is a
ducks eatery apparently I smashed a pot
on my foot yesterday and somehow that
led into some sort of emergency surgery
at the hospital yeah he was just talking
to him and he was on painkillers this is
my walking staff when I was a little kid
the booze you know that didn't really
help as well you know we drink a lot of
miss cow there was just one drink
less calories and ghost peppers and a
wine float on it not as spicy as I
thought it was gonna be you know I
really thought it was gonna kick my ass
but it was well-balanced Steve Leacock
who handles a beverage program we went
up to his place and we tried some mezcal
that he is infusing our agent this is a
basic our own house-made fireball form a
seasoned moonshine cinnamon peppers and
cop without the sugar give that a burn
here do that kind of my one boy yeah a
lot of it
yeah shitload on the scalp man but my
head's still ringing from it but the
second muscala we tried he's just aging
of a barrel still young pretty tasty as
well
all right let's Lisa book Nick when we
came back down we had the ghost neck
which is a dish that it's funny when
they tell the story has turned out to be
a mistake they just got pinned with a
whole bunch of gold I said it let's
smoke it you get the curry the tartness
I mean it's phenomenal fiction
is something I want to be over and over
again and slowly I don't want to I want
to do it every single bite so damn good
just for us like pure passion just like
it its upmost essence so and we get to
be around cool as people like Nicole and
we got who we love very much we drink a
lot in this very room
yeah I don't have to keep my charcuterie
in my bedroom don't really keep my
it's like a pass or fail like that you
know whether a girl is cooler now they
come into my room and hey that far down
the gauntlet and they come into
my room and they see a pile of
meat hanging and they're good and
there's a deeper we we all called in the
karo tell them fats a weird note washy
goes it Wilson chuckles fat happy good
keep it that's an actor we're gonna pick
up so forever harlot villages our first
restaurant will stop on
and then we're going to pour in ribbons
pouring ribbons is owned by a friend of
ours it's a cocktail bar over on
Avenue B and it's a beautiful space I
mean I love just looking at the bar
so by the time we got there we'll screw
was there our crew joined in and some
other friends Lawrence who writes for
your suit he's a friend and family tell
you that Topher is our general manager
at maharloka he's also been with us for
a long time and I'm gonna be not an
heiress but sometimes I am barriers he
is a character Topher is an amazing
person who's definitely character very
animated in all of the story tones I
woke up in Union Square with an oldie
tucked under my armpit some old white
lady was Fanning me off with like a New
York today four o'clock in the afternoon
I missed my entire friendship everyone's
probably really pissed
and I'm like I need to go to the
Starbucks I'm a splitting headache the
world is spinning I'm not sorry all
right
oh I know let's go on the jeepney and
I'm gonna cook for you guys all right
I'm gonna give you guys Kamiya feast and
we are gonna sit down and eat and sober
these up
whatever don't of them it happens quite
often at e3 where we roll in late night
and get something me and just people
from the neighborhood people in the
interview just coming knock on the door
coming join us what we did last night
was we laid out a combined piece lay
down banana leaves and we've pretty much
put out a piece and you eat with your
hands we lay down some dump ah the whole
red snapper you know the fish has been
marinating in some soy ginger chilies
garlic just want to get a good coating
on it with the cornstarch this fish
pretty much stands on its own man but
you know what a nice crust
oh man it's gonna be great it's the
gathering of family I don't really
remember much I know that there was
alcohol flowing freely guys from ducks
brought over some bottles on the scow we
were sipping out of soup cups I'm gonna
make out with the face first like my god
so the beauty about your mind is that we
all get together we get to sit down we
get to eat and enjoy a family meal you
know thank you guys you guys have been
great supporting the business but as
soon as we're done everybody has to
clean up after themselves let's have a
good time and enjoy