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]