1 00:00:02,000 --> 00:00:03,900 Hey, there. I'm Guy Fieri and we're rolling out looking for America's 2 00:00:03,900 --> 00:00:06,467 greatest diners, drive-ins, and dives. 3 00:00:07,100 --> 00:00:08,100 This trip... 4 00:00:08,100 --> 00:00:10,166 [both laugh] 5 00:00:10,166 --> 00:00:12,367 [Fieri] ...we're diving into dynamite dumplings... 6 00:00:12,367 --> 00:00:13,467 My middle name is Dumpling. 7 00:00:13,467 --> 00:00:15,567 ...and a trip around the world. 8 00:00:15,567 --> 00:00:17,266 That sounds like a good combo. 9 00:00:17,266 --> 00:00:20,367 There's Lebanese-Armenian specialties in Los Angeles. 10 00:00:20,367 --> 00:00:23,166 This is the way I wanna eat five nights a week. 11 00:00:23,166 --> 00:00:25,367 [Fieri] I've tasted Nepal in Sisters, Oregon. 12 00:00:25,367 --> 00:00:28,000 When I heard your story, I had to come meet you. 13 00:00:28,000 --> 00:00:30,567 And a legit Japanese joint in Cincinnati... 14 00:00:30,567 --> 00:00:32,333 -Just put it on the napkin, I'll eat it. -[laughs] 15 00:00:32,867 --> 00:00:33,867 ...right on track... 16 00:00:33,867 --> 00:00:35,266 That is my kinda jam. 17 00:00:35,266 --> 00:00:36,667 ...and off the rails. 18 00:00:36,667 --> 00:00:39,100 I've never heard of anything like that in my life. 19 00:00:39,100 --> 00:00:43,700 That's all right here, right now, on Diners, Drive-ins and Dives. 20 00:00:43,700 --> 00:00:45,834 [theme music playing] 21 00:00:53,500 --> 00:00:56,000 [upbeat instrumental music playing] 22 00:00:56,000 --> 00:00:59,066 Now, typically on Triple-D, it's a story about an immigrant 23 00:00:59,066 --> 00:01:01,300 coming from their country to the United States 24 00:01:01,300 --> 00:01:03,200 and opening up their culture's restaurant. 25 00:01:03,200 --> 00:01:04,500 Well, this one's a little bit different. 26 00:01:04,500 --> 00:01:07,000 You see, I have a Japanese couple that lives in Cincinnati, 27 00:01:07,000 --> 00:01:09,166 and their son decides that he's gonna go to Japan, 28 00:01:09,166 --> 00:01:11,867 get his culinary degree, then come back four years later 29 00:01:11,867 --> 00:01:15,900 married with a wife, and open up his own style of Japanese restaurant. 30 00:01:15,900 --> 00:01:17,767 This is KiKi in College Hill. 31 00:01:18,667 --> 00:01:20,700 One shio ramen, straight fire. 32 00:01:20,700 --> 00:01:23,100 You can't go wrong with anything you pick off the menu. 33 00:01:23,100 --> 00:01:24,400 I have your curry. 34 00:01:24,400 --> 00:01:27,867 This is unlike any other Japanese food that you can get in our region. 35 00:01:27,867 --> 00:01:30,367 [Fieri] That's because Hideki Harada brought it all back 36 00:01:30,367 --> 00:01:33,100 from a completely different region in Japan. 37 00:01:33,100 --> 00:01:37,467 My wife and I wanted to open something that is not your typical Japanese cuisine. 38 00:01:37,467 --> 00:01:40,200 So we're taking everyday Japanese food, 39 00:01:40,200 --> 00:01:42,467 bringing it here, and putting it in a restaurant experience? 40 00:01:42,467 --> 00:01:45,367 Yeah. Basically, anything that we had in Japan 41 00:01:45,367 --> 00:01:47,100 during the time that I lived there, 42 00:01:47,100 --> 00:01:49,166 -and I was like... -[both] "I want that." 43 00:01:49,166 --> 00:01:53,000 Small plates, elevated bar food. Really great range of flavors. 44 00:01:53,000 --> 00:01:55,500 -[Fieri] What are your favorites? -Really like the pork gyoza. 45 00:01:55,500 --> 00:01:57,000 Gyoza's in the pan. 46 00:01:57,000 --> 00:02:00,266 It's just a great combination of the cabbage and the ginger and the pork. 47 00:02:00,266 --> 00:02:02,567 Just reminds me of Japan. 48 00:02:02,567 --> 00:02:04,066 -[Fieri] What are we gonna make? -Ponzu. 49 00:02:04,066 --> 00:02:06,400 -The sauce for the pork gyoza. -Let me see it. 50 00:02:06,400 --> 00:02:09,100 [Harada] Soy sauce, fresh orange juice, yuzu. 51 00:02:09,100 --> 00:02:13,367 -Do you call yuzu a Japanese lemon? -The fragrant lemon, I think. 52 00:02:13,367 --> 00:02:15,533 -[Fieri] Okay. -Lemon juice, rice vinegar. 53 00:02:17,200 --> 00:02:19,800 -Just put it on the napkin, I'll eat it. -[laughs] 54 00:02:19,800 --> 00:02:21,667 -Is that all we're gonna have? -We're gonna make pork gyoza. 55 00:02:21,667 --> 00:02:23,767 Cabbage that's been salted, squeezed, and rinsed. 56 00:02:23,767 --> 00:02:29,800 Fresh ground pork, soy sauce, sake, lard, ginger and garlic, black pepper, salt, 57 00:02:29,800 --> 00:02:31,166 and then... 58 00:02:31,166 --> 00:02:34,433 -MSG. -I was just gonna say it, it's either sugar or MSG. 59 00:02:36,166 --> 00:02:37,367 -[Harada] Now we wrap. -[Fieri] Yeah? 60 00:02:38,066 --> 00:02:40,667 Ingredients in, now we'll crimp. 61 00:02:42,300 --> 00:02:45,667 -Chef, let's see it. -[Harada] Little bit of oil, put the dumplings on. 62 00:02:46,500 --> 00:02:49,166 We go straight to water. We're gonna cap 'em. 63 00:02:49,166 --> 00:02:51,000 And while that's steaming, we'll make the tuile. 64 00:02:51,000 --> 00:02:53,700 -The water, flour, and corn starch. -[Fieri] Okay. 65 00:02:53,700 --> 00:02:55,266 Mix this up. Tuile water. 66 00:02:55,266 --> 00:02:57,166 [Fieri] I don't think we've ever seen this on Triple-D. 67 00:02:57,166 --> 00:02:59,667 -A little sesame oil, crisp up that skin. -[Fieri] Got it. 68 00:03:01,867 --> 00:03:04,233 This is silly, this little dipping sauce. 69 00:03:05,700 --> 00:03:07,533 The tuile on this is fantastic. 70 00:03:09,200 --> 00:03:11,567 -Let me show you how to do it. -[Harada laughs] 71 00:03:11,567 --> 00:03:13,166 -Inject it. -Yeah, you inject it! 72 00:03:15,400 --> 00:03:18,367 The ponzu, nice, light, bright. 73 00:03:19,200 --> 00:03:20,467 -You want the last one? -Oh, yeah. 74 00:03:20,467 --> 00:03:21,867 [both laugh] 75 00:03:21,867 --> 00:03:23,200 And your pork gyoza. 76 00:03:23,200 --> 00:03:26,266 It has this crispy texture that's pan-seared. 77 00:03:26,266 --> 00:03:27,767 It's unlike any other dumpling. 78 00:03:27,767 --> 00:03:30,066 In the world of dumplings, where would you rate this, one through ten? 79 00:03:30,066 --> 00:03:32,467 -15. -I like that Cincinnati math. 80 00:03:32,467 --> 00:03:33,734 Got karaage. 81 00:03:33,734 --> 00:03:36,500 [man] There's so many different restaurants in Cincinnati, 82 00:03:36,500 --> 00:03:38,266 but KiKi's definitely stands out. 83 00:03:38,266 --> 00:03:39,500 [Fieri] Why do they call you KiKi? 84 00:03:39,500 --> 00:03:41,400 As a child, nobody could pronounce my real name, Hideki. 85 00:03:41,400 --> 00:03:44,900 [Fieri] Dude, I drove up and I look at the building and saw the sign and I'm like, 86 00:03:44,900 --> 00:03:47,567 "That's all the sign that you're gonna put out there?" 87 00:03:47,567 --> 00:03:50,367 But your reputation is massive. 88 00:03:50,367 --> 00:03:52,367 -You just got James Beard-nominated. -Nominated. 89 00:03:52,367 --> 00:03:53,867 It's a pretty big deal. 90 00:03:53,867 --> 00:03:58,166 Obviously, a great cook. Well-deserving of all the accolades he's gotten. 91 00:03:58,166 --> 00:03:59,767 Quality of the food is fantastic. 92 00:03:59,767 --> 00:04:01,400 And they're constantly changing the menu 93 00:04:01,400 --> 00:04:03,900 so, every time you come, you get to try something new. 94 00:04:03,900 --> 00:04:05,667 Today, I had the pepe meshi. 95 00:04:05,667 --> 00:04:07,000 We got a pepe meshi. 96 00:04:07,000 --> 00:04:10,066 I loved the rice and the noodle blend. The broth was incredible. 97 00:04:10,066 --> 00:04:13,166 And the chicken that was served with it was delicious, as well. 98 00:04:13,166 --> 00:04:14,800 -[Fieri] What are we making next? -Pepe meshi. 99 00:04:14,800 --> 00:04:17,066 -The hooby-heeby? -Fancy Rice-A-Roni. 100 00:04:17,066 --> 00:04:20,166 Starting with a pot of water, add chicken bones, dry shiitake. 101 00:04:20,166 --> 00:04:23,000 -[Fieri] Onion, celery. -[Harada] Garlic, ginger. 102 00:04:23,000 --> 00:04:24,967 Bay leaf, star anise. 103 00:04:24,967 --> 00:04:28,200 [Harada] White pepper, kombu. We'll simmer that for 12 hours. 104 00:04:28,200 --> 00:04:29,266 [Fieri] What's up next? 105 00:04:29,266 --> 00:04:30,467 So we're gonna work on the chicken. 106 00:04:30,467 --> 00:04:32,300 Salt, black pepper, white onion, 107 00:04:32,300 --> 00:04:35,467 -Some shiso leaf, bay leaves, chicken fat. -[Fieri] Got it. 108 00:04:35,467 --> 00:04:37,000 -[Harada] Cover. -[Fieri] How long? 109 00:04:37,000 --> 00:04:39,667 -[Harada] One and a half at 325. -One and a half minutes. 110 00:04:39,667 --> 00:04:40,800 [chuckles] One and a half hours. 111 00:04:40,800 --> 00:04:43,066 -So it's chicken tartar. -[laughs] 112 00:04:43,066 --> 00:04:45,667 [Harada] Then we'll cut it, and then we'll stick it with a skewer. 113 00:04:45,667 --> 00:04:47,166 -Throw it on the grill. -[Fieri] Got it. 114 00:04:47,166 --> 00:04:49,500 -Next up? -[Harada] We're gonna start with a shio broth. 115 00:04:49,500 --> 00:04:50,667 Add the noodles. 116 00:04:50,667 --> 00:04:52,767 -Is this just, like, regular spaghetti? -[Harada] It is. 117 00:04:52,767 --> 00:04:54,800 Confit garlic, black pepper butter. 118 00:04:54,800 --> 00:04:56,900 -So it's just black pepper and compound butter? -[Harada] That's it. 119 00:04:56,900 --> 00:04:59,467 Let that reduce. That'll go on top of the rice. 120 00:04:59,467 --> 00:05:01,500 Finish it with the chicken skewer, 121 00:05:01,500 --> 00:05:04,166 a little plum sauce, with a little seaweed. 122 00:05:04,166 --> 00:05:06,700 -Bro, this is very different. -Oh, yeah. 123 00:05:06,700 --> 00:05:08,867 [upbeat instrumental music playing] 124 00:05:12,867 --> 00:05:15,367 Texturally, the rice to the pasta is spot on. 125 00:05:15,367 --> 00:05:19,400 Little bits of the nori, that umami that you get from that, love it. 126 00:05:19,400 --> 00:05:21,233 The confit chicken, outstanding. 127 00:05:23,166 --> 00:05:26,367 And, then, the acidity and the funk of the plum sauce, 128 00:05:26,367 --> 00:05:27,767 and you've found magic. 129 00:05:27,767 --> 00:05:29,400 That is my kinda jam. 130 00:05:29,400 --> 00:05:32,166 Pepe meshi is my favorite. The chicken is fantastic. 131 00:05:32,166 --> 00:05:33,667 [woman] Oh, this is all mine. 132 00:05:33,667 --> 00:05:35,567 -You don't share? -No, not this. 133 00:05:35,567 --> 00:05:37,567 I've never heard of anything like that in my life. 134 00:05:37,567 --> 00:05:40,066 We're in Cincinnati, so we put chili on spaghetti here. 135 00:05:40,066 --> 00:05:44,100 -More curry. -I'm here once, twice, sometimes three times a week. 136 00:05:44,100 --> 00:05:46,066 [Fieri] You love what you do, you love your culture, 137 00:05:46,066 --> 00:05:48,166 you're staying traditional when necessary. 138 00:05:48,166 --> 00:05:50,567 But then as soon as you wanna bounce off the beaten path, 139 00:05:50,567 --> 00:05:52,767 -and go do what you do, you do it. -[laughs] 140 00:05:52,767 --> 00:05:53,934 I'll be back. 141 00:05:56,800 --> 00:05:59,300 Up next, I'm bringing in an expert witness... 142 00:05:59,300 --> 00:06:01,900 I feel the family heritage in this dish. 143 00:06:01,900 --> 00:06:04,467 [Fieri] ...to meet a mother-daughter duo in Los Angeles... 144 00:06:04,467 --> 00:06:05,967 You two make a perfect team. 145 00:06:05,967 --> 00:06:07,900 [Fieri] ...serving up off-the-hook shawarma. 146 00:06:07,900 --> 00:06:09,900 I feel so warm-a from the shawarma. 147 00:06:09,900 --> 00:06:12,100 -And a dumpling detour... -Mmm. 148 00:06:12,100 --> 00:06:14,266 ...turned into a destination dish. 149 00:06:14,266 --> 00:06:17,533 This is the type of dish that's worth driving an hour across town 150 00:06:18,100 --> 00:06:19,233 to come and get. 151 00:06:23,100 --> 00:06:25,467 [instrumental rock music playing] 152 00:06:25,467 --> 00:06:27,367 [Fieri] So I'm here on the East Side of Hollywood 153 00:06:27,367 --> 00:06:29,300 in an area close to Little Armenia, 154 00:06:29,300 --> 00:06:32,667 and I'm with the one and only superchef Nyesha Arrington. 155 00:06:32,667 --> 00:06:33,967 All right, you know where I'm taking you? 156 00:06:33,967 --> 00:06:36,900 I do. I've actually been wanting to get to this restaurant 157 00:06:36,900 --> 00:06:40,066 for a long time. The incomparable Jonathan Gold 158 00:06:40,066 --> 00:06:41,700 wrote about this place and my restaurant. 159 00:06:41,700 --> 00:06:44,600 Fantastic. Well, if you're into falafel, if you're into shawarma, 160 00:06:44,600 --> 00:06:46,667 if you're into Armenian-Lebanese food, 161 00:06:46,667 --> 00:06:48,734 you are gonna love Marouch. 162 00:06:50,567 --> 00:06:52,166 I need more yogurt sauce. 163 00:06:52,166 --> 00:06:53,500 There's nothing flashy about it, 164 00:06:53,500 --> 00:06:56,867 but when you come in, the food is just killer. 165 00:06:56,867 --> 00:06:58,266 [Nelli] Tabbouleh on the plate. 166 00:06:58,266 --> 00:07:02,300 We live down the street. We pay the sunshine tax and the Marouch fee, 167 00:07:02,300 --> 00:07:03,266 and it's so worth it. 168 00:07:03,266 --> 00:07:05,600 I've had a lot of Lebanese-Armenian food. 169 00:07:05,600 --> 00:07:07,066 This is easily the best. 170 00:07:07,066 --> 00:07:10,100 [Fieri] And it's stayed that way even after Haikuhie Tataryan 171 00:07:10,100 --> 00:07:13,667 took over from the original owners in 2018. 172 00:07:13,667 --> 00:07:16,367 And she brought in her mom, Nelly, to run the kitchen. 173 00:07:17,166 --> 00:07:18,700 So how long had the restaurant been here? 174 00:07:18,700 --> 00:07:21,700 Since '82. The original owners were retiring. 175 00:07:21,700 --> 00:07:24,166 She called me and said, "Would you like to do this thing?" 176 00:07:24,166 --> 00:07:27,567 I know there's a large Armenian community in Los Angeles, 177 00:07:27,567 --> 00:07:30,266 -I don't see a lot of Armenian restaurants. -True. 178 00:07:30,266 --> 00:07:31,567 You're from here, you're from LA. 179 00:07:31,567 --> 00:07:33,200 More towards the Valley, I feel like. 180 00:07:33,200 --> 00:07:34,467 -Yes! -No? 181 00:07:34,467 --> 00:07:37,266 -Glendale, NoHo. -Totally. Absolutely, yeah. 182 00:07:37,266 --> 00:07:40,600 But here, in LA proper, there's not a lot? 183 00:07:40,600 --> 00:07:42,100 -There's not a lot. -[Fieri] Okay. 184 00:07:42,100 --> 00:07:43,867 And now, were you a chef before this? 185 00:07:43,867 --> 00:07:46,500 Uh, no. But I love the kitchen. 186 00:07:46,500 --> 00:07:49,166 -[chuckles] -Okay, well, I love planes, but I'm not a pilot. 187 00:07:49,166 --> 00:07:50,500 -So, you know... -[all laughing] 188 00:07:50,500 --> 00:07:52,367 -So that kinda worked out. -She loves to eat. 189 00:07:52,367 --> 00:07:53,567 -She loves to eat? -Yes. 190 00:07:53,567 --> 00:07:54,867 Okay. What are we gonna make today? 191 00:07:54,867 --> 00:07:57,000 -We're gonna make manti. -What is that? 192 00:07:57,000 --> 00:08:00,767 -[Nelli] A small dumpling, sauteed in yogurt sauce. -[Fieri] Okay. 193 00:08:00,767 --> 00:08:02,500 I got a manti coming up. 194 00:08:02,500 --> 00:08:06,266 I love manti because of the dumplings. It's something different. 195 00:08:06,266 --> 00:08:07,300 All right, so what are we starting with? 196 00:08:07,300 --> 00:08:11,266 [Nelli] Dough for manti, flour, two eggs, salt, 197 00:08:11,266 --> 00:08:13,767 mix it, warm water. 198 00:08:13,767 --> 00:08:15,867 -It's a good workout. -[Fieri] And then we cover it with plastic. 199 00:08:15,867 --> 00:08:16,800 [Nelli] For two hours. 200 00:08:16,800 --> 00:08:18,400 And while that's resting, we make the filling? 201 00:08:18,400 --> 00:08:19,767 -[Nelli] Onion. -[Fieri] Pureed. 202 00:08:19,767 --> 00:08:22,867 [Nelli] Black pepper, paprika, salt. 203 00:08:22,867 --> 00:08:24,367 -Okay, what do you think of this? -Let me see. 204 00:08:24,367 --> 00:08:26,767 -No, you can't smell. You can't smell, no! -Come on! 205 00:08:27,467 --> 00:08:28,800 [Fieri] I think I know what it is. 206 00:08:28,800 --> 00:08:30,367 -Aleppo pepper. -Aleppo. 207 00:08:30,367 --> 00:08:32,634 -[Nelli] Mix it all together. -[Fieri] Into the ground beef. 208 00:08:33,667 --> 00:08:36,867 [Nelli] Now we're gonna roll out the dough for manti. 209 00:08:37,500 --> 00:08:38,900 This is how I cut it. 210 00:08:38,900 --> 00:08:40,467 [Fieri] I got what you got going here. 211 00:08:40,467 --> 00:08:41,767 Just don't lose the ruler. 212 00:08:42,166 --> 00:08:43,400 There we go. Okay. 213 00:08:43,400 --> 00:08:45,467 -Oh, so we're gonna make each little square? -[Nelli] Yes. 214 00:08:45,467 --> 00:08:46,900 -[Arrington] Wow. -[Fieri] All right, show me one. 215 00:08:46,900 --> 00:08:48,567 All right, we have the meat. 216 00:08:48,567 --> 00:08:51,500 That amount of meat is gonna fit in that? 217 00:08:51,500 --> 00:08:53,567 -[Arrington] My kinda dumpling. -[Fieri] Wow! 218 00:08:53,567 --> 00:08:56,000 That is about the craziest ratio I've seen 219 00:08:56,000 --> 00:08:57,266 How many come with an order? 220 00:08:57,266 --> 00:08:58,867 -[Nelli] Nine to ten. -Why nine to ten? 221 00:08:58,867 --> 00:09:02,100 -[Arrington laughing] -Nyesha comes in, there's ten. Guy comes in, it's nine. 222 00:09:02,100 --> 00:09:04,667 -What are we making now? -[Nelli] Tomato garlic sauce. 223 00:09:04,667 --> 00:09:09,567 Oil, garlic. We're gonna saute it until you start smelling it. 224 00:09:09,567 --> 00:09:11,100 Who taught you how to cook these dishes? 225 00:09:11,100 --> 00:09:14,066 -My grandmother. Every time I mention grandmother... -You wanna cry. 226 00:09:14,066 --> 00:09:17,166 -...I wanna cry. -That's the soul and the love. 227 00:09:17,166 --> 00:09:20,367 [Nelli] Tomato paste, red pepper paste, dry mint. 228 00:09:20,367 --> 00:09:22,600 -That sounds like a good combo. -[Nelli] Water. 229 00:09:22,600 --> 00:09:24,567 -Smells incredible. -[Nelli] Salt. 230 00:09:24,567 --> 00:09:27,100 We're gonna cook this three to five minutes. 231 00:09:27,100 --> 00:09:28,767 The last part for the dumplings is what? 232 00:09:28,767 --> 00:09:31,066 [Nelli] Rice and noodle pilaf. 233 00:09:31,066 --> 00:09:33,100 -Margarine, noodles. -[Fieri] Your thin... 234 00:09:33,100 --> 00:09:35,100 -[Nelli] Vermicelli, yes. -So, basically, angel hair. 235 00:09:35,100 --> 00:09:36,467 [Nelli] We're gonna brown it. 236 00:09:36,467 --> 00:09:38,767 -Developing flavor. Toasty, nutty. -[Nelli] Yes. 237 00:09:38,767 --> 00:09:40,066 -Rice. -[Fieri] That we rinsed. 238 00:09:40,867 --> 00:09:42,100 [Nelli] We have water. 239 00:09:42,100 --> 00:09:43,300 -[Fieri] Okay. -[Nelli] And, then, salt. 240 00:09:43,300 --> 00:09:46,467 -And, then, we're gonna cook this covered? -20-25 minutes. 241 00:09:46,467 --> 00:09:49,266 We're gonna start with rice pilaf. 242 00:09:49,266 --> 00:09:51,800 Pick the dumplings to the yogurt. 243 00:09:51,800 --> 00:09:55,266 -What's in the yogurt sauce? -[Nelli] Yogurt, salt, and garlic. That's it. 244 00:09:55,266 --> 00:09:57,667 -A little bit of water. -[Fieri] Okay. 245 00:09:57,667 --> 00:09:59,266 -[Nelli] Ready? All right. -[Fieri] Yeah. 246 00:09:59,367 --> 00:10:00,467 Wow. 247 00:10:00,467 --> 00:10:02,667 -No holding back on the yogurt on this one. -Not at all. 248 00:10:02,667 --> 00:10:03,800 [Fieri] Slinging it. 249 00:10:03,800 --> 00:10:06,066 Now we're ready for the sauce. 250 00:10:06,066 --> 00:10:07,100 [Arrington] Smells incredible. 251 00:10:07,100 --> 00:10:09,033 Top it with almonds. 252 00:10:12,066 --> 00:10:13,934 [all laughing] 253 00:10:19,100 --> 00:10:23,000 Wow, I love the tang and the brightness that comes from the tomato sauce. 254 00:10:23,000 --> 00:10:25,867 Beautiful. I feel the family heritage in this dish. 255 00:10:25,867 --> 00:10:28,233 -The more she talks, the more dumplings I eat. -[all laughing] 256 00:10:29,400 --> 00:10:31,567 The dumpling is nice and meaty, 257 00:10:31,567 --> 00:10:33,467 but the real body of the dish is the rice pilaf. 258 00:10:33,467 --> 00:10:35,700 It's really just an amazing dish. 259 00:10:35,700 --> 00:10:37,667 I mean, there's flavor all the way through your palate. 260 00:10:37,667 --> 00:10:39,600 This is the kind of dish that's worth driving 261 00:10:39,600 --> 00:10:41,667 an hour across town to come and get. 262 00:10:42,867 --> 00:10:44,767 [Nelli] Manti for table six. 263 00:10:44,767 --> 00:10:48,100 The manti is, like, mouth-watering. I could get lost in that sauce. 264 00:10:48,100 --> 00:10:50,567 It's that good, like, sour and sweet sort of mix. 265 00:10:50,567 --> 00:10:53,000 Lamb luleh ready for seven. 266 00:10:53,000 --> 00:10:56,500 Everything is served family-style, so there's huge amounts of food. 267 00:10:56,500 --> 00:11:00,100 Just keep bringing it and bringing it till you have to waddle out the door. 268 00:11:00,100 --> 00:11:03,000 [Fieri] This is Gabe and Dillon, the son and brother 269 00:11:03,000 --> 00:11:05,500 of the great, late Ben Lefrancois. 270 00:11:05,500 --> 00:11:08,166 Ben was a manager for me in LA back in the day. 271 00:11:08,166 --> 00:11:09,100 What do you think, bud? 272 00:11:09,100 --> 00:11:10,967 This food is, honestly, really good. 273 00:11:10,967 --> 00:11:12,500 I would definitely come back here. 274 00:11:12,500 --> 00:11:14,100 This is the kinda place you bring somebody to, 275 00:11:14,100 --> 00:11:16,467 they're gonna have to be a little bit adventurous, but worth it? 276 00:11:16,467 --> 00:11:18,166 Yeah, 100 percent. So good. 277 00:11:18,166 --> 00:11:19,567 [Nelli] Lamb kebab, ready. 278 00:11:19,567 --> 00:11:20,700 We're gonna fight for the last dumpling. 279 00:11:20,700 --> 00:11:22,166 When we come back, you're gonna make another dish? 280 00:11:22,166 --> 00:11:24,767 -Oh, yeah. Beef shawarma. -[Fieri] Fantastic. Don't go anywhere. 281 00:11:24,767 --> 00:11:27,000 Oh, do you see that over there, the picture they have of you? 282 00:11:27,000 --> 00:11:28,400 [Nelli laughs] 283 00:11:31,667 --> 00:11:33,400 -[Fieri] I know those kinda rulers so well. -From elementary school? 284 00:11:33,400 --> 00:11:35,567 -Mmm-hmm. -[laughs] 285 00:11:35,567 --> 00:11:37,166 Yeah, that's exactly how I knew them. 286 00:11:38,567 --> 00:11:41,300 Welcome back, Triple-D. Hanging out in Los Angeles at Marouch, 287 00:11:41,300 --> 00:11:44,800 with Chef Nelli and of course the one and only Chef Nyesha Arrington. 288 00:11:44,800 --> 00:11:46,967 I called Chef and I said, "Listen, I've got a place 289 00:11:46,967 --> 00:11:49,467 that does Lebanese-Armenian food. Are you down?" 290 00:11:49,467 --> 00:11:50,900 -And she said... -100 percent. 291 00:11:50,900 --> 00:11:52,467 The veggie combo. 292 00:11:52,467 --> 00:11:55,000 I always have an incredible time when I come in. 293 00:11:55,000 --> 00:11:56,367 [Nelli] Beef shawarma, ready. 294 00:11:56,367 --> 00:12:00,100 Today, I had the beef shawarma and I am the happiest boy in the world. 295 00:12:00,100 --> 00:12:01,367 I killed all of it. 296 00:12:01,367 --> 00:12:03,367 -[Fieri] What are we gonna have, Chef? -Beef shawarma. 297 00:12:03,367 --> 00:12:05,300 Vinegar and white wine, 298 00:12:05,300 --> 00:12:10,467 oil, allspice, seven spice, black pepper, cardamom. 299 00:12:10,467 --> 00:12:14,867 We have salt, onions, bay leaves, lemon juice. 300 00:12:14,867 --> 00:12:17,500 Now we're gonna put our meat in it. 301 00:12:17,500 --> 00:12:20,066 -It's tri-tip. -[Fieri] How long will we let this marinate? 302 00:12:20,066 --> 00:12:21,100 [Nelli] Two days. 303 00:12:21,100 --> 00:12:22,734 -And then, we'll put it on the skewer? -Yes. 304 00:12:23,567 --> 00:12:25,100 Small pieces first. 305 00:12:25,100 --> 00:12:29,200 -So the bottom will be narrower. -[Arrington] Mmm. 306 00:12:29,200 --> 00:12:31,467 [Nelli] Now we're gonna top it with the fat. 307 00:12:31,467 --> 00:12:34,767 -Continually basting itself as it cooks, I got it. -[Nelli] Mmm-hmm. 308 00:12:34,767 --> 00:12:36,100 -[Fieri] And an onion. -[Nelli] There we go. 309 00:12:36,100 --> 00:12:38,000 All right, now we throw this on the rotisserie. 310 00:12:38,000 --> 00:12:39,567 How long will it stay on the rotisserie 311 00:12:39,567 --> 00:12:41,600 -before we're ready to start slicing? -[Nelli] 20 minutes. 312 00:12:41,600 --> 00:12:42,567 -[Fieri] That fast? -[Arrington] Wow. 313 00:12:42,567 --> 00:12:45,000 -So we're ready to make hummus. -Yes. 314 00:12:45,000 --> 00:12:47,367 [Nelli] Cooked and cooled garbanzo beans. 315 00:12:47,367 --> 00:12:49,066 -Tahini. -[Arrington] Wow. 316 00:12:49,066 --> 00:12:50,700 Salt, garlic. 317 00:12:50,700 --> 00:12:52,367 -[Fieri] Lemon juice? -[Nelli] Lemon juice. 318 00:12:52,367 --> 00:12:55,066 Olive oil. Mix it with hands. 319 00:12:55,500 --> 00:12:56,700 -With hands? -Yes. 320 00:12:56,700 --> 00:12:58,166 -[Fieri] Squeeze the beans. -[Nelli] Squeeze the beans. 321 00:12:58,166 --> 00:13:01,367 Kinda break 'em down a bit. Sort of a layering and blooming of flavors. 322 00:13:01,367 --> 00:13:04,367 So you create this really beautiful experience. 323 00:13:04,367 --> 00:13:06,867 It's like she's doing interpretive dance. 324 00:13:06,867 --> 00:13:08,500 When do they go to the food processor? 325 00:13:08,500 --> 00:13:11,667 [Nelli] After they rest a couple of hours. 326 00:13:11,667 --> 00:13:14,500 -[Fieri] And they we add more lemon juice, more salt? -[Nelli] Yes. 327 00:13:14,500 --> 00:13:17,066 -[Fieri] More olive oil, more tahini? -[Nelli] Yes. 328 00:13:18,800 --> 00:13:20,667 This is onions and sumac. 329 00:13:20,667 --> 00:13:21,667 -[Fieri] And parsley. -[Nelli] Parsley. 330 00:13:21,667 --> 00:13:22,900 [Fieri] And a little tahini. 331 00:13:22,900 --> 00:13:25,467 -[Nelli] We're gonna cut... -Can I do it? 332 00:13:25,467 --> 00:13:27,500 -[Nelli] Yeah, sure. -[laughs boisterously] 333 00:13:27,500 --> 00:13:30,467 [Fieri] It's the holiday carving knife that's my favorite part. 334 00:13:30,467 --> 00:13:31,467 [Nelli] There we go. 335 00:13:31,467 --> 00:13:32,667 -That enough? -Yes. 336 00:13:32,667 --> 00:13:36,800 We're gonna put some here, and your bread. 337 00:13:36,800 --> 00:13:38,567 -Start building. -[Arrington] Okey dokey. 338 00:13:40,667 --> 00:13:42,000 -It's really light and fluffy. -Yeah. 339 00:13:42,000 --> 00:13:43,934 I feel so warm-a from the shawarma. 340 00:13:45,867 --> 00:13:48,100 The flavor of the lemon is incredible. 341 00:13:48,100 --> 00:13:50,600 -Yeah. -And how it, sort of, tenderizes the meat. 342 00:13:50,600 --> 00:13:53,467 There is so much flavor in the meat, and when you get that hummus with it... 343 00:13:53,467 --> 00:13:54,767 -[Nelli] Mmm-hmm. -[Fieri] ...and the pilaf... 344 00:13:55,900 --> 00:13:57,700 -that's a meal right there. -[Arrington] Beautiful. 345 00:13:57,700 --> 00:14:00,767 -This is the way I wanna eat five nights a week. -Delicious. 346 00:14:01,700 --> 00:14:03,200 [Nelli] Beef shawarma. 347 00:14:03,200 --> 00:14:05,900 You can't come here and not have the beef shawarma. The meat is so juicy, 348 00:14:05,900 --> 00:14:07,266 and it's so tender. 349 00:14:07,266 --> 00:14:10,000 The hummus is smooth and creamy. It's got a ton of flavor in it. 350 00:14:10,000 --> 00:14:12,300 Ooh, that sesame sauce hits. 351 00:14:12,300 --> 00:14:15,300 -Chicken yogurt. -No matter where you are in Los Angeles, 352 00:14:15,300 --> 00:14:16,533 this is worth the trip. 353 00:14:16,533 --> 00:14:19,300 What a fun place. You put so much of your heart in the plate. 354 00:14:19,300 --> 00:14:20,567 -Yeah. -You can really taste it. 355 00:14:20,567 --> 00:14:23,500 Your daughter was very smart in getting the restaurant, 356 00:14:23,500 --> 00:14:26,567 but really smart in bringing you in to command the ship. 357 00:14:26,567 --> 00:14:27,934 You two make a perfect team. 358 00:14:29,867 --> 00:14:32,967 Coming up, real deal Nepalese flavor in Oregon. 359 00:14:32,967 --> 00:14:34,000 It's like shazam! 360 00:14:34,000 --> 00:14:35,867 I don't know why I didn't say that myself. 361 00:14:35,867 --> 00:14:37,100 Stuffed in the dough... 362 00:14:37,100 --> 00:14:40,266 It's part potsticker, part ravioli. 363 00:14:40,266 --> 00:14:41,667 ...and on the bun. 364 00:14:41,667 --> 00:14:44,533 It's more than just having something to eat, it's a full experience. 365 00:14:48,567 --> 00:14:50,900 [instrumental rock music playing] 366 00:14:50,900 --> 00:14:54,000 Well, it's not many times that we have to 68 it out in the snow, 367 00:14:54,000 --> 00:14:55,367 but this trip is worth it. 368 00:14:55,367 --> 00:14:59,567 We're about 25 minutes outside of Bend, Oregon, in Sisters, Oregon, 369 00:14:59,567 --> 00:15:02,200 and we're here to check out a restaurant that's got a great story. 370 00:15:02,200 --> 00:15:04,166 It's a husband and wife team from Nepal. 371 00:15:04,166 --> 00:15:07,100 They're making great food, Himalayan food. Lot of people haven't had it. 372 00:15:07,100 --> 00:15:09,266 But even more importantly, they're raising a bunch of money 373 00:15:09,266 --> 00:15:11,367 and sending it back to kids that are in need. 374 00:15:11,367 --> 00:15:13,367 This is High Camp Taphouse. 375 00:15:14,800 --> 00:15:16,967 Chau Chau's out for table five. 376 00:15:16,967 --> 00:15:20,567 Typically, you don't find something this special in our region. 377 00:15:20,567 --> 00:15:22,266 Chicken curry for number three! 378 00:15:22,266 --> 00:15:26,000 The food is delicious, beer has a great selection, and people are wonderful. 379 00:15:26,000 --> 00:15:29,367 [Fieri] And those wonderful people are Nurbu and Pema Sherpa 380 00:15:29,367 --> 00:15:31,567 who are firing up traditional recipes 381 00:15:31,567 --> 00:15:33,800 straight from the Himalayan region of Nepal. 382 00:15:33,800 --> 00:15:38,767 My mom owned a restaurant in Nepal, and she is known as the best chef 383 00:15:38,767 --> 00:15:40,400 in the Sherpa community. 384 00:15:40,400 --> 00:15:42,767 -That's a big title. -That's right. 385 00:15:42,767 --> 00:15:44,166 Three momos gone. 386 00:15:44,166 --> 00:15:47,367 Momo is a type of Nepalese dumpling. 387 00:15:47,367 --> 00:15:51,567 You bite in the side, tip it up, and drink hot, juicy soup. 388 00:15:51,567 --> 00:15:54,900 Seems like a fusion between Chinese and Indian cuisines. 389 00:15:54,900 --> 00:15:56,467 What are we making, Chef? What's the first thing? 390 00:15:56,467 --> 00:15:58,266 Bone broth for the dumpling. 391 00:15:58,266 --> 00:15:59,667 My middle name is Dumpling. 392 00:15:59,667 --> 00:16:03,266 [Nurbu] Water, bones going in, and onion, cabbage. 393 00:16:03,266 --> 00:16:08,300 -Carrots. -Green onion, garlic, paprika, salt, and garam masala. 394 00:16:08,300 --> 00:16:10,100 -Got it. -[Nurbu] More water. 395 00:16:10,100 --> 00:16:11,333 Bring them to the boil. 396 00:16:11,333 --> 00:16:14,300 [Fieri] And this is gonna be the liquid inside of the dumpling? 397 00:16:14,300 --> 00:16:15,467 -[Nurbu] Yes. -[Fieri] While that's going, 398 00:16:15,467 --> 00:16:16,700 what are we gonna work on next? 399 00:16:16,700 --> 00:16:18,000 -Momo filling. -[Fieri] Okay. 400 00:16:18,000 --> 00:16:21,233 [Nurbu] Onion, green onion, garlic, bone broth that we made. 401 00:16:22,567 --> 00:16:26,467 Get the ground beef. In Nepal, we don't eat beef, but we eat water buffalo. 402 00:16:26,467 --> 00:16:28,567 Yeah, real easy to get that water buffalo. 403 00:16:28,567 --> 00:16:30,867 Cabbage, Sichuan pepper, jimbu. 404 00:16:30,867 --> 00:16:34,300 It's almost like chives, but you can only find up in the Himalayas. 405 00:16:34,300 --> 00:16:38,367 Garam masala, red chili flakes, soy sauce, salt. 406 00:16:38,367 --> 00:16:41,500 -And then, our mixture. -[Nurbu] So we just mix it just like that. 407 00:16:41,500 --> 00:16:42,467 [Fieri] All right, next up. 408 00:16:42,467 --> 00:16:44,500 -The dough for the momos now. -Got it. 409 00:16:44,500 --> 00:16:45,867 [Nurbu] Water and flour. 410 00:16:45,867 --> 00:16:48,567 Rest it 15 minutes, and we knead a little bit. 411 00:16:48,567 --> 00:16:51,166 -[Fieri] Run this through the sheeter. -Till it's smooth. 412 00:16:51,166 --> 00:16:54,266 And then, you cut it, get the filling, pinch it. 413 00:16:54,266 --> 00:16:58,000 This is all-time. Every culture has a dumpling of sorts. 414 00:16:58,000 --> 00:16:59,200 And we call it momos. 415 00:16:59,200 --> 00:17:01,667 -[Fieri] How long do they steam? -[Nurbu] 15 minutes. 416 00:17:01,667 --> 00:17:04,300 -While those are steaming, we'll make the sauce? -Yes. 417 00:17:04,300 --> 00:17:09,967 Red onion, garlic, tomatoes, salt, cumin, garam masala, turmeric, paprika, 418 00:17:09,967 --> 00:17:11,967 green onion, cilantro, vinegar. 419 00:17:11,967 --> 00:17:13,867 Once it's cooked, we blend it up. 420 00:17:13,867 --> 00:17:16,500 -Got it. -[Nurbu] We're gonna plate 'em, sauce 'em. 421 00:17:16,500 --> 00:17:20,166 It's part potsticker, part ravioli. 422 00:17:22,700 --> 00:17:25,867 That's outstanding. Yeah, this could be a problem. 423 00:17:25,867 --> 00:17:29,200 There's a lot of flavor in this, it's not just a dumpling. 424 00:17:29,200 --> 00:17:32,533 You're getting flavor that is beyond ground beef. 425 00:17:33,867 --> 00:17:37,467 That bone broth, great pieces of herbs, the little bit of the cabbage, 426 00:17:37,467 --> 00:17:38,467 there's texture in it. 427 00:17:39,667 --> 00:17:41,000 But the thing I love the most about it 428 00:17:41,000 --> 00:17:45,166 is the dumpling wrapper is tender, juicy, delicious. 429 00:17:45,166 --> 00:17:46,500 Here's your momo. 430 00:17:46,500 --> 00:17:48,500 It's fresh, it's real savory. 431 00:17:48,500 --> 00:17:51,600 A lot of spices in it. Then the sauce is sweet. 432 00:17:51,600 --> 00:17:54,800 It's kind of like one of the last discovered types of food. 433 00:17:54,800 --> 00:17:55,767 Yeah, that's very good. 434 00:17:55,767 --> 00:17:58,166 Shapta's out for table number eight! 435 00:17:58,166 --> 00:18:02,066 Pema and Nurbu are doing so much for the Nepalese community back home. 436 00:18:02,066 --> 00:18:05,166 We have 68 kids that we sponsor 437 00:18:05,166 --> 00:18:06,967 -to go to school in Nepal. -You're amazing. 438 00:18:06,967 --> 00:18:08,367 Their fundraisers are sold out. 439 00:18:08,367 --> 00:18:11,700 The owners put their heart and their soul into this restaurant, 440 00:18:11,700 --> 00:18:13,300 and that means a lot. 441 00:18:13,300 --> 00:18:14,667 Bao order's up! 442 00:18:14,667 --> 00:18:19,066 Bao wow sandwich, it's basically a pork belly that they marinate. 443 00:18:19,066 --> 00:18:21,900 It's almost like a taco-style with a sticky bun 444 00:18:21,900 --> 00:18:23,900 The whole package is just wonderful. 445 00:18:23,900 --> 00:18:24,867 What are we into next? 446 00:18:24,867 --> 00:18:26,367 -Bao dough. -Like bao bun? 447 00:18:26,367 --> 00:18:29,166 [Nurbu] Yeah. We start with flour, yeast, milk. 448 00:18:29,166 --> 00:18:32,600 -Not like yak milk or anything. -No. Yak is a male. 449 00:18:32,600 --> 00:18:35,667 -Don't milk the yak! -I knew I was doing something wrong! 450 00:18:35,667 --> 00:18:36,867 [all laughing] 451 00:18:37,900 --> 00:18:39,867 -What's a female called? -Nak. 452 00:18:39,867 --> 00:18:43,100 -So yak is the male... -[both] Nak is a female. 453 00:18:43,100 --> 00:18:44,467 Now the dough is rested, 454 00:18:44,467 --> 00:18:48,266 we just give it a little bit of a knead, roll it out and, then, cut it. 455 00:18:48,266 --> 00:18:49,934 -Just like that, fold it in half. -Right. 456 00:18:50,667 --> 00:18:53,367 [Nurbu] And we steam right away. 457 00:18:53,367 --> 00:18:55,533 -Okay, what are we gonna stuff it with? -[Nurbu] Pork belly. 458 00:18:57,066 --> 00:18:59,900 -[Fieri] Sear it. -And now we cook it in the pressure cooker. 459 00:18:59,900 --> 00:19:03,700 Oil, red onion, garlic, pork belly, soy sauce, 460 00:19:03,700 --> 00:19:05,500 salt, and good old beer. 461 00:19:05,500 --> 00:19:08,667 Oh, I thought this was the "Enjoy it while you watch" beverage. 462 00:19:09,467 --> 00:19:11,767 [Nurbu] Cook for 15 minutes. 463 00:19:11,767 --> 00:19:15,000 This whistling has stopped, the buns are steaming. Next up, Chef. 464 00:19:15,000 --> 00:19:17,000 Shosom sauce. Some blue cheese. 465 00:19:17,000 --> 00:19:19,100 -This is blue cheese dressing? -This is blue cheese dressing. 466 00:19:19,100 --> 00:19:23,066 Green onion, cilantro, garlic, salt, water. 467 00:19:25,400 --> 00:19:27,967 That's blue cheese sauce knocked up a little bit. 468 00:19:27,967 --> 00:19:29,967 [both screaming] 469 00:19:29,967 --> 00:19:31,233 That's good! [laughs] 470 00:19:32,700 --> 00:19:35,266 -Ready to dish. -[Fieri] Okay. 471 00:19:35,266 --> 00:19:37,066 God, I was scared he was gonna grab another one out of there. 472 00:19:37,066 --> 00:19:38,367 I'm like, "I can't handle this." 473 00:19:39,266 --> 00:19:40,233 [Nurbu] Greens. 474 00:19:41,100 --> 00:19:42,066 Shosom that we made. 475 00:19:43,300 --> 00:19:45,533 The bun is hot! 476 00:19:48,767 --> 00:19:51,166 The bao bun is delicious. Perfectly steamed. 477 00:19:51,166 --> 00:19:53,667 The pork belly is nice and tender. 478 00:19:53,667 --> 00:19:56,266 You've got the richness and the fattiness of the pork, 479 00:19:56,266 --> 00:19:58,667 a little bit of that soy sauce, some of that beer 480 00:19:58,667 --> 00:20:01,600 and, then, all of a sudden, you get punched 481 00:20:01,600 --> 00:20:05,467 with this tangy funk from the blue cheese. 482 00:20:05,467 --> 00:20:06,533 It's like shazam! 483 00:20:07,000 --> 00:20:08,467 [laughs] 484 00:20:08,467 --> 00:20:10,066 I don't know why I didn't say that myself. 485 00:20:11,166 --> 00:20:12,767 Bao's almost ready. 486 00:20:12,767 --> 00:20:17,367 The pork belly is very tender and it's got a unique sauce with the blue cheese. 487 00:20:17,367 --> 00:20:18,900 Really citrusy and light. 488 00:20:18,900 --> 00:20:21,667 Some of the best food I've ever eaten in Central Oregon here. 489 00:20:21,667 --> 00:20:24,000 Pilsner and here's your Bodhizafa. 490 00:20:24,000 --> 00:20:27,000 It gives you a little feel of Nepal. Definitely have to make sure 491 00:20:27,000 --> 00:20:28,533 you stop in and try it. 492 00:20:28,533 --> 00:20:31,166 [Fieri] It's more than just having something to eat, it's a full experience. 493 00:20:31,166 --> 00:20:33,700 When I heard your story, I said I had to come meet you. 494 00:20:33,700 --> 00:20:34,967 This whole visit was... 495 00:20:34,967 --> 00:20:36,667 -[both] Shazam! -[chuckles] 496 00:20:38,266 --> 00:20:41,100 So that wraps this edition of Diners, Drive-Ins And Dives. 497 00:20:41,100 --> 00:20:43,800 If you wanna get some of the recipes from today's show, 498 00:20:43,800 --> 00:20:45,467 go to FoodNetwork dot com. 499 00:20:45,467 --> 00:20:49,634 I'll be looking for you next week on Diners, Drive-Ins and Dives. 500 00:20:50,500 --> 00:20:54,000 Yeah, people have mistaken yak milk for nak milk. 501 00:20:54,000 --> 00:20:55,166 -Nak milk? -Yeah. 502 00:20:55,166 --> 00:20:56,100 -Don't nak it. -No nak. 503 00:20:56,100 --> 00:20:58,700 -Right-- -No, you nak it, don't yak it. 504 00:20:58,700 --> 00:20:58,900 [all laughing]