Hey, I'm Jessie and this is will and we're top drawer today we're in Spitalfields East London
This market has been a shopping and dying destination for years the workers and tourists alike flanked by some of the big boys around
Like giraffe and Brett some of the trades in the center
I've always sort of faded a bit
But that's changed recently with a bit of a Renaissance and the creation of the kitchens open in 2017
And this kind of been more changed original lineup then the sugar babes
But we're here today to meet the foodie equivalent of Mattia Heidi Cheshire. Let's go
This mates dumpling Shack juicer. Sam says that these guys make the best companies in London
Which is a massive came started by back with John. He used to have a job in finance
His parents had a Chinese restaurant and they were like you're never ever going to work at the Chinese restaurant and you're going to work
With finance, so he did that and then by night you stop playing with Chinese food again and perfecting his ring Bao
It's a very bustling family affair. This is Yi John's new fiance. He's got his mum in the kitchen as well
We have ordered a portion of the shaving bowel
Top jaw top tip on dumpling Shack dumplings
What they do
Is they put the soup in and seal them steam them and then fry them now if you a mature dumpling virgins put a whole
One in your mouth at once boho all on a hot warm liquid going down. Your throat bliss is four days
You'll cry you ask for the spoon
Squeeze the soup out and then you're going for the kill, right? Oh,
Very very tasty
That would pull you up to six of those bad boys fried bottoms. Skip it that crunch that you want
I mean about six to eight of these stands today, so I'm going to pace myself
Boys, these yours careful remember what I said on to the next one
This is pleasant lady, this is a pleasant lady. This is a pleasant lady
These are pleasant. Ladies. Jam Bing
Street food from northern China Crypt check will now
Cratchit
This is no Shrove Tuesday. Mama home banging our pancakes
These crepes have like five different flours in struggling to find enough tailor
We now have smell-o-vision but the peanut sauce and chili that you just put on there smells great
10 out of 10 for presentation look at that
Love the original vids, but launched the original veg. We added our barrack report for next one pound 80 a bear cut pork
Feb a cons
So as I read nutter tastes, but it has all kind of Asian flavors
Sort of like deep fried flour in the middle of it to give it some crunch and load of pork
I mean it was bursting right?
That's my very first Jean Bing northern China's most popular street food transported by magic to here
Spitalfields
Blank
Tom Griffiths is next chef of this it slipped ho in the water before they dive into the proper restaurant game in London
Tom is very into nose-to-tail cooking very efficient. No wastage, very very sustainable sauce today
We are having a fried chicken sandwich. This is Adam
They make their battle with potato starch egg
50 in their spices their own chili sauce. I'm gonna take a little sauce pretty perfect right there. Let's go in
Time eat nice tender juicy, she's hot
chard, she there's a lot of heat got him from the chilly side boil top, but a really big dog mayonnaise their
Balance is out combined with the spices in the skin the chicken that is my mean chicken sandwich
Let me tell you a story there was a young boy called Marcus introduced to Jewish soul food pious grandfather Monty
It means Katz deli in New York or Langston, LA
You're gonna know what I'm talking about big fat pastrami on dried sandwiches fast forward some time and markers all grown up shotting some
delicious Jewish culinary delicacies to the people in Wall Street Market and pastrami
Get that pickle on there through shacka lacka. Thank you very much
Eadie safe to say that Monty's deli a master of all trades
The Rye bread their own recipe they make their own sauerkraut. They make their own mustard who makes our mustard
I'm going in this is fat pH flat
Yeah, that's all kinds of special that's light and juicy and amazing that sauerkraut not overbearing
Boy else we've done has deemed it heavy. I feel like we need some high memory food
Food I'm with food to do health food content focuses on making a guy
And there's a lot of research which suggests that have you got needs a happy head the main star of the show
Here is the charred grilled blue so overview but in here you got green leave. He was the tahini dressing
activated duck
A lot of fermented foods in there, but very very good star Jess
But telling me you've got to remember that your gut is a rainforest where lots of people's are like a desert
Every day is a school day. Right? What was life like before steamed buns? Could you remember a time?
Nope, we got young bun and they have produced a lovely little crispy tofu steamed bun. Look how queue is
It's like a little pillow I cuz I have lovely dreams on top of that
They get relaxed really because it looks like it's gonna blow my face to kingdom come
That's delicate
delicate very garlicky and delicious
I know you're thinking how on earth becomes bill fields without visiting our blubber bleaker burger
Well the create this whole thing is Nuno Mendes, very famous. Chef Nuno Mendes is from Lisbon in Lisbon. There's a restaurant called
Romero, it's a seafood restaurant seafood Palace
It's the best seafood you'll ever have but for dessert they serve a steak sandwich or steak filet. Got this little bleep
Is our steak sandwich. This is our dessert
We have gone around the world in nine kitchens, and we already had to walk a hundred yards
I mean we have been to two hours and I am more full than I have been in the past couple of months, but
Very very good and a lot lot better than Spitalfields was previously. What did you will?
Subscribe sobs, oh my god come watch me. We'll
Going that's good