Subtitles section Play video Print subtitles So the very traditional way to do this is, you take green papaya and then you shave it. So growing up, we'd always make fun of my mom when she did this. Because, the way you say how I, how I pronounce this is fuck. So obviously it's really close to the, the to the other word. But, we always be like mom what are you doing fucking the papaya. Hi my name is Soulayphet Schwader, I'm the chef owner at Khe-Yo. Khe-Yo is the way you say green in my country, it's layosha was very similar to Thai and Vietnamese sticky rice being a major component to every meal but we use a lot of variety of different herbs, lettuces in the cuisine. Some of the menu items are crunchy coconut rice with sausage, our pork curry noodles, makati, which is pork curry broth made with curry noodles, curry sauce, leaves served with a bunch of bean sprouts, banana blossom, and cilantro, culantro, very kind of interactive. Khe-Yo got started because, I was tired of working for other people. Living and working in Manhattan, knowing that, you know, it takes a lot just to be able to open a restaurant, I've been very lucky in my life working with really great chefs. I was able to find a spot here and. New York to open my own place. So, I'm making Papaya Salad. To start out with chillis, depending how spicy you want it. Before I opened this restaurant, I asked my Mom, what's super traditional Layocean dishes? She's like lap. Papaya salad. Some people really associate these things with Thai. We're basically like cousins when you really think about it, cuz we almost have the same language. So, if you're on the border of Thailand and Laos in this town called Lanka, they'll ask you if you wanna Thai style or Laos style. Basically it's saying, do you want the funk? What do you know? I'm Funk. So, the Funk is like grown up every traditional layocean household, has a little classic container of fermented fish. You add fish sauce, some aromatics, lemon grass, put philline leaves and you just let it ferment and build the flavors. It's basically a super-concentrated anchovy paste. Basically, I got started going to college, Lawrence, Kansas, and ended up in a Brie, one of my first kitchen jobs. Was good at it, the chefs really liked me, they saw potential. Went to Culinary School. My first job here in the city was with Patricia Yeo. At AZ, and It was really one of those great experiences of first real kitchen job in the city. I, we just realized, you know, it's gonna take a lot more than just Culinary school, and I ended up working with Marc and Laurent Tourondel at BLT. We started the BLT little empire in the mid 2000s. I worked in Brooklyn open up a Thai-Filipino spot Umino with my friend King and then just realizing that, you know, it was time for me to open my own spot, so we got lucky. He found this space in Tribeca, and we've been open about a year and a half now. Let's do it. All right. Shots, and then let's get the way outta here. Nick, don't get too fucked up. Going out with the guys last night, it was Mark Fugione, my friend, Cassie, and Nick, my business partner, and front of the house manager at Khe-Yo. First we had some shots, got in the van, and we headed to Motorino. Motorino is a pizza shop that was opened up by my friend Mathieu Palombino. I'm actually pissed that Mathieu's not gonna be there. I do the brussels spouts on the pizzas, because they don't know. They don't know what they want, so I, I tell them what they want. I mean. And they're talking loudly. It doesn't matter. I charge fort, $14. He's Belgium, he's not Italian, but he's just a really good cook. Doing really good pizza's in the spot in the east village. Chill. Jesus. It's New York. Yep. You have frosty mugs? I don't. I could just stick it outside. Cheers. At Motorino, appetizer wise, we had the Roasted Mortadella and the Burrata with the roasted peppers. Really simple, but just really good. Pizza for me is a nice wood fire oven, really good dough, thin, crispy, light. And the flavors were great. We had the brussels sprout pie, and the white clam pie. Super delicious. Why is that so loud? You don't know about sneezing? What about the sneezing? You should never hold back a sneeze. It's the second closest thing you can come to in enjoyment, other than an orgasm. All right guys. You guys ready to go to the next stop? You cheating me? Jesus. From there, we walked around the corner. To Jeepney. Mark, I wanna come here on Tuesday. They do like Stiggy Tuesday. Not today? No. Jeepney is Wednesday. Hey, how's it going? How are you? Jeepney is a Filipino Gastro pub in the East Village. I've been there a couple of times, but this one was just a great Kamayan feast, and it's really all about eating with your hands. As far as snapper, and just really an assortment of all secret traditional Fillipino cuisine. Yeah. Holy shit. You're not fucking around, are you? Oh my god. Picture. Worse idea ever I should. Look at this cold feast for you. Over here, sweet sausage, man. The centerpiece is the red snapper. 2.2 pounds. Deep fried extra crispy perfection finished off with eskeveche, sweet and sour sauce. And of course over here, banana ketch up rib that's out of this world, man, one of my other favorites. So everything is my favorite. How many favorites you've got? You've only got to have one favorite. All menu is my favorite, because it's just too good. Hey, you know, what? Let's get spiritual. Let's get spiritual. Thank you so much for this food, great spirit. Please give us the strength to be able to finish it all, and if we don't Cassie will take it home and eat it tomorrow for breakfast. So, just tell you how we usually do it. There's a technique. We take the rice, and make it into a ball. You put a little meat, but the technique is you push it forward. Into your, into your mouth. Okay.