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  • EDDIE HUANG: Yo, I'm Eddie Huang, and

  • I got high on munchies.

  • I got to make fun of my boy eating a pear in a men's

  • locker room.

  • I got to tell plan B jokes.

  • I told jokes about panda shit.

  • You can't really do that anywhere else.

  • It's fun.

  • And we're not knuckleheads.

  • We're not idiots.

  • We are telling stories that mean something, but in our own

  • vernacular.

  • And that's what I really love.

  • So there it is, the whole shebang.

  • Vice presents Munchies with Eddie Huang.

  • FEMALE SPEAKER 1: This famous cook?

  • EDDIE HUANG: What is this?

  • I don't know this.

  • Oh, I would definitely chef here.

  • I'm going to create a special health menu.

  • EDDIE HUANG: Chinese juices, dragon sweat,

  • panda shit, the best.

  • Mmm.

  • My name is Eddie Huang.

  • The name of my restaurant is Baohaus, and we serve

  • Taiwanese-style street food.

  • Bao just means bun or bread in Chinese.

  • Everybody has variations on pork bun.

  • But I was like, yo, let's take a step back and do the OG

  • shit, the real, authentic, Taiwanese way they've been

  • doing since the '50s.

  • So I wanted to red cook the pork and topping with peanuts

  • and sugar and cilantro, like how we do in Taiwan, and it

  • just really took off.

  • It's not like my mission in life was to open a bao

  • restaurant.

  • This was the item that made the most sense.

  • It's portable.

  • It's the Asian answer to a taco.

  • The names for the baos are cool.

  • The original's named after Chairman Mao, because Mao's

  • from Hunan.

  • And my technique for the red-cooked pork belly is from

  • Hunan the province.

  • That's where my family's from.

  • And then we got the bird house bao.

  • It's chicken.

  • The inspiration for that was Robin Givens because she's the

  • biggest bird in the world.

  • I hate that bitch.

  • Ruined Mike Tyson.

  • So yeah, we're going to go hang out with detective Max

  • Koshkerman.

  • He always sounds like he's interrogating people.

  • MAX KOSHKERMAN: What do you got for breakfast, a salad?

  • EDDIE HUANG: The other dude is Simonez Wolf, Chef Sez.

  • I know Sez from the door at Le Band.

  • He's always clowning motherfuckers outside, not

  • letting anybody in.

  • He's a funny cat.

  • EMILE HAYNIE: How's it going?

  • EDDIE HUANG: This motherfucker is the latest one man.

  • What's wrong with you?

  • You all know Emile.

  • He produced "Runaway".

  • He produced Lana Del Rey's new album.

  • Honestly, we should just eat the fucking, that new pot pie.

  • That new KFC pot pie is the moves.

  • Really we all just hang out.

  • And we like to eat.

  • So we're going to go eat at Nan Xiang

  • Shanghai-style breakfast.

  • After you Mr. Jimenez.

  • So Flushing's an interesting neighborhood because a lot of

  • people feel like the best Chinese

  • food comes from Taiwan.

  • After the revolution, most Chinese master

  • chefs fled to Taiwan.

  • They came to New York, set up shop in Flushing.

  • SIMONEZ WOLF: Which way?

  • You know the way.

  • EDDIE HUANG: First restaurant we went to was Nan

  • Xiang Xiao Long Bao.

  • They do the best Shanghainese breakfast I've had in New York

  • hands down.

  • Deep bow.

  • Deep bow.

  • Deep bow.

  • That's a dismissive one.

  • [SPEAKING CHINESE]

  • EDDIE HUANG: You think Chinese breakfast, and everybody just

  • assumes dim sum.

  • But dim sum is a Cantonese thing, southern

  • China on the coast.

  • A lot of the rest of the eastern coast of China, people

  • like to eat soup dumplings, hot soy milk, cruellers.

  • These are dishes that you don't usually see in the

  • American canon of Chinese food.

  • So I like people to see it because that's

  • what I grew up with.

  • MAX KOSHKERMAN: I'll tell you what man.

  • Only eat fresh soy milk.

  • People don't even understand--

  • EDDIE HUANG: Game over, dude.

  • Game over.

  • MAX KOSHKERMAN: --how incredible it is.

  • EDDIE HUANG: This is a beef scallion pancake, one of my

  • favorite dishes.

  • This dish, it's beef and tripe together, spicy oil.

  • But the folk name for it is [CHINESE],

  • husband and wife platter.

  • Now soup dumpling 101.

  • I'm going to show this.

  • You see a lot of goons poking holes right in the top.

  • Hooligans.

  • This is what you do.

  • Soup dumpling gets a sauna.

  • You put it in the vinegar.

  • Let it chill out, maybe 30 seconds to a minute.

  • It'll cool.

  • Then you eat it.

  • This is the only way to do it.

  • You do it any other way--

  • MAX KOSHKERMAN: Don't be a hooligan--

  • EDDIE HUANG: Don't be a fucking hooligan.

  • MAX KOSHKERMAN: --while eating a soup dumpling.

  • EDDIE HUANG: Yeah.

  • And you see all these motherfuckers on Facebook, oh

  • my favorite food is soup dumplings.

  • They're like poking them like this.

  • MAX KOSHKERMAN: Respect the dumpling.

  • Don't be a hooligan.

  • SIMONEZ WOLF: Can I do this?

  • This is good?

  • MAX KOSHKERMAN: I don't know.

  • EDDIE HUANG: That looks like some crazy French shit.

  • See, I should host a show teaching people how to do this

  • called, "So You Think You Want to be a Chinaman." "So You

  • Think You Can Chinaman." Oh thank you.

  • Thank you grasshopper.

  • [SPEAKING CHINESE]

  • EDDIE HUANG: Oh and then after that, we went to probably the

  • best Cantonese restaurant in any of the five boroughs,

  • Imperial Palace.

  • MAX KOSHKERMAN: Respect for that.

  • I can't reach that.

  • Oh now hold on.

  • SIMONEZ WOLF: Oh ninja.

  • Oh, can't reach you.

  • EDDIE HUANG: [SPEAKING CHINESE]

  • EDDIE HUANG: I got the crab on rice, seafood

  • on pan-fried noodles.

  • I got a little fried grouper.

  • I think we're good.

  • MAX KOSHKERMAN: Is that lobster in that?

  • EDDIE HUANG: [SPEAKING CHINESE]

  • MAX KOSHKERMAN: What are you saying?

  • EDDIE HUANG: [SPEAKING CHINESE]

  • EDDIE HUANG: So Max was being extra difficult.

  • I usually don't go to restaurant and order all

  • fucking shellfish dishes.

  • I asked Max what he wants.

  • He goes, oh, lobster.

  • Son, we're getting dungeness crab.

  • You still want to get lobster?

  • He's like, I only want to eat lobster.

  • He wants lobster.

  • He's going to be difficult until he

  • gets his fucking lobster.

  • MAX KOSHKERMAN: I just want to try that Cantonese style.

  • EDDIE HUANG: How difficult.

  • I thought you were difficult.

  • This guy's fucking difficult.

  • SIMONEZ WOLF: I'm difficult?

  • EDDIE HUANG: No he's difficult.

  • MAX KOSHKERMAN: I'm just high maintenance.

  • SIMONEZ WOLF: I'm not difficult.

  • I'm just proper.

  • EDDIE HUANG: We got only shellfish.

  • That's some bowl of shit.

  • We only ordered shellfish.

  • Cheers.

  • And we got dungeness crab over sticky rice there.

  • They take a live dungeness crab, butcher it live, take

  • the top off.

  • They'll take sticky rice.

  • Then they'll throw it in the wok a little.

  • Then it goes on top of lotus leaves into a bamboo steamer.

  • Game over.

  • It's probably the illest dish out there in any restaurant in

  • the north right now.

  • Go ahead.

  • Go ahead Emile.

  • You go in.

  • Go dig in Emile.

  • This is the best part, see inside the brain?

  • That yellow shit.

  • Get up in the brains.

  • This shit is the best.

  • So this is steamed oyster with XO sauce, chili oil, dried

  • scallop, all kinds of good stuff.

  • And then the fried rice dish that we had was a salt fish

  • fried rice.

  • The protein that you see in there is diced chicken bits.

  • But the flavor for that fried rice is coming from salt fish.

  • And I think I just said fried rice.

  • [LAUGHS]

  • EDDIE HUANG: That Chinglish just

  • pops its head up sometimes.

  • So ugly.

  • SIMONEZ WOLF: Oh look, look, look.

  • EDDIE HUANG: Oh here we go.

  • I want you to take a photo with your lobster.

  • Yo, if people knew Sim was geeking out, taking food

  • photos like that, I don't think he could control any

  • door in the city because he stunts on everyone.

  • He the coolest guy you know.

  • But now he's got his Yelp on, fucking taking photos of food

  • for his blog.

  • So it's a funny dynamic, all of us.

  • But we don't give a fuck.

  • We'll geek out over shit.

  • We act a fool.

  • Anywhere we go, you see we act a fool.

  • After Imperial Palace, Emile pussied out.

  • He didn't want to go to the Baths.

  • SIMONEZ WOLF: You coming?

  • EMILE HAYNIE: No, definitely not.

  • No.

  • EDDIE HUANG: So then we went to the Russian Baths.

  • Just sweat it out, because we felt gross from all that food.

  • How are you Simonez?

  • We are here at the Russian Baths right now.

  • SIMONEZ WOLF: Whoa whoa, gangsta.

  • EDDIE HUANG: Max was in there with a bunch of dudes with no

  • drawers on eating a pear.

  • Definitely let the streets know, that's Max's shit.

  • See, he was eating the fucking pear.

  • You see him eating the fucking pear.

  • No better place to eat a pear than in a locker room full of

  • naked dudes.

  • Yo, I like to just get blazed and sweat.

  • It's kind of cool.

  • It's the perfect thing to do high because you don't have to

  • think about anything.

  • Your mind is just consumed with sweating.

  • And you feel like you worked out.

  • You feel like you burnt some calories,

  • even though you didn't.

  • So we just fucking go to the baths.

  • Look at this shit.

  • Some intense negotiations going on here at the baths.

  • Max, the price is listed man.

  • The prices are listed.

  • Max is always fucking negotiating with people.

  • He don't ever want to pay full price for anything.

  • He'd go to Chipotle and fucking negotiate if he could.

  • MAX KOSHKERMAN: This plug, I want one more round on the

  • house next time I come here.

  • EDDIE HUANG: These Persian people are the cheapest.

  • FEMALE SPEAKER 1: Yeah, but he know how to deal.

  • EDDIE HUANG: You should take another photo here of him.

  • Put it up.

  • This man steals.