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  • 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.

  • Got it.

  • Boom! Awesome.

  • Super.

  • Awesome.

  • Cheers to not having utensils.

  • The Kamayan

  • feast was a little overwhelming but great.

  • I have the Lapu Lapu volcano bowl right.

  • Basically tried all their tiki

  • cocktails they do there.

  • We had the Volcano,

  • the Zombie, all the, all the traditional kinda

  • Polynesian festive type drinks.

  • That's good.

  • You know, this might sound weird, but

  • I've always wanted to.

  • I actually feeled out

  • here months break doubt it.

  • Well I did too, cuz it's so cheesy.

  • It's so cheesy it's insane.

  • It looks like the menu.

  • It's usually like turkey drum sticks.

  • Is there oysters there?

  • Yeah. No can't do it.

  • I don't like the smell.

  • So, let me get this straight.

  • You mind the smell of the funk?

  • Absolutely not.

  • But, the smell of the horses freaks you out.

  • Yeah.

  • It disgusts me.

  • It disgusts me.

  • The highlight of, I guess my friend Mark's night

  • was eating the balyt for the first time.

  • All right guys, I hope we're feeling brave.

  • Yeah, balut.

  • Oh no! No!

  • Son of a bitch.

  • We get these locally from Long Island.

  • Nice.

  • And they're 11 to 14 days from hatching.

  • You're going to tap it and crack it.

  • There's gonna be a little membrane in there,

  • you're gonna break that membrane, and

  • you're gonna drink the soup that's in it.

  • A little rich broth.

  • It's actually really good.

  • See, it's not bad, huh?

  • No, it's good.

  • Okay, now peel all around, you know, so

  • you can expose the yolk and you can

  • expose the embryo which is the best part of it.

  • Now, it's an aphrodisiac.

  • I'm gonna sprinkle it with a little bit of

  • salt, a little vinegar.

  • Cheers.

  • Cheers. To good health.

  • it's delicious.

  • Yeah, we do this in Laotian culture.

  • Really? We'll put like

  • a little bit of soy, but

  • also like a sweet carrot sauce on the top of it.

  • All right. It doesn't happen too

  • often, I go out and I get to

  • eat something that I've never had before.

  • That was also legitimately delicious.

  • Thanks.

  • It was nice to get that little demo on,

  • on how to eat the balut.

  • And really, it was just a nice little treat.

  • Ready for the next round?

  • Resheet.

  • Sounds like a good idea.

  • Bless you.

  • Bless you.

  • Let it out, yeah.

  • Beat street, here we come.

  • Yo, where's my jacket dude?

  • I don't know. At Jetneey,

  • at some point while we were leaving,

  • Mark lost his sweater.

  • He was cursing up a storm.

  • The producer of vice managed to find it

  • for us.

  • All right.

  • This is how you make dramatic moments.

  • Trying to jack my shit you.