Full transcript
0:00basically the responsored by ag1
0:03what's up guys Sandy this is Alex this
0:06is my hotel room okay I'm still in
0:09Chicago still in the US and I am right
0:12now getting ready for tonight's pop-up
0:14restaurant I'm supposed to turn myself
0:16tonight into a Ramen chef
0:21she's absolutely insane so in the
0:24previous episode I traveled to Chicago
0:25to meet Mike satinover as known as Ramen
0:29Lord passionate Home Group turned
0:31professional Ramen chef and Fountain of
0:34Knowledge for all things Ramen why did I
0:37come here well Mike challenge me to come
0:40and host a pop-up with him by the way a
0:42pop-up that we sold out in just 40
0:44seconds everyone wants to see you and me
0:47make ramen to 300 people are you nervous
0:51about that yes very much so yesterday we
0:53made 300 portions of ramen noodles on an
0:56industrial noodle machine that is by the
0:58way sitting in Mike's living room I know
1:00it's Bonkers right but in all honesty
1:02the hardest part is still to come today
1:05we have to prep cook assemble and serve
1:08300 bowls of ramen
1:11I mean what could possibly go wrong with
1:14this
1:14we opened the doors in four hours why
1:18don't we go to the restaurant and we
1:21help Mike doing the pipe huh that would
1:23be a nice thing to do
1:25[Music]
1:33all right so uh this is where the pop-up
1:36restaurant is gonna happen tonight
1:38Korean American Fair
1:41all right let's get inside let's get
1:43preparation done
1:50hello there
1:52[Music]
1:56what's up man good great how are you
1:59good very nice so these Gentlemens are
2:02ND and Thomas together they run perilla
2:05a beautiful korean-american restaurant
2:07now not only are these guys hosting the
2:10papa tonight but they also provide us
2:12with an entire Squad of people helping
2:14with prep with cooking but obviously
2:16with the service thank you for having us
2:18tonight of course man it's a pleasure
2:20um we've become friends with Mike Ramen
2:22Lord so it is awesome man this is a
2:24pleasure for us to have both of you guys
2:25here thank you thank you so this is the
2:29dining room behind me in a few hours
2:31everything's gonna be ready and this is
2:33going to be packed in fact this is going
2:35to be packed several times because we
2:38are expecting 300 people tonight 300
2:41people
2:47[Music]
2:48look at this how are you Mike I'm ready
2:52I'm excited we're trying to get all
2:54these scallions sliced okay some serious
2:56food going on right now are we competing
2:58right now because well you you are
3:00losing if you're competing I know let me
3:03just tell you what it is that we are
3:05serving tonight there are two bowls on
3:07the menu both of them are based on a
3:09thick and creamy broth in Japanese it's
3:11called python a bit like tonkotsu but
3:14this one is made from beef bone where
3:16tonkoto is made with book 110 liters wow
3:20yeah I think that's gonna be enough for
3:21tonight I hope so man both bowls
3:24come with thick and wavy Sapporo style
3:27noodles that we made fresh yesterday and
3:30also both have this ginormous beef rib
3:33now the differences between these bowls
3:34are that the first one is a spicy Korean
3:38inspired Ramen with chili oil and a
3:40simple salt-based seasoning called Chio
3:43tare but the second one is a French
3:46infused Ramen with the Miso seeds
3:49now what is it that makes it French I
3:52hear you say well
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4:58now what is it that makes it French I
5:01hear you say well or missing in Aroma
5:03oil I mean I'm in fact there is one fat
5:05that I incorporate in almost all my
5:07bowls of ramen butter
5:10now you're thinking what I've got what
5:13have I got myself into but it's just no
5:15it's an interesting idea so for example
5:16if you just clarify butter and you add a
5:19few flavors in it caramelized onions
5:21this is very French let's do like a
5:22caramelized onion clarified butter oil
5:24that's that works for me oh it's amazing
5:27oh man I would love that
5:31right I don't have much time I better
5:32get busy making these caramelized onion
5:34Aroma butter
5:37[Music]
5:50initially I wanted to make clarified
5:52butter but instead I'm gonna make some
5:54brown butter this is gonna work much
5:57better with the enormous beef rib it's
6:00just very unusual for me to be
6:05combine the caramelized onions and the
6:08brown butter and then I need to blend
6:10this a little to create a Nutty Aroma
6:12butter with small pieces of caramelized
6:15onion in it so at the moment we're just
6:17doing tiny little adjustments before
6:20finals
6:27wow that's good the onions we tried this
6:31one with the spice all right
6:37different it's more soft Andy can you
6:40try flavor is good but I would like more
6:42sauce
6:43slightly slightly
6:48we are literally one minute before
6:51service one minute
6:53I can see folks waiting outside this is
6:57the perfect experience to step my Ramen
7:00game up up up and away
7:05all right
7:10one of each one spicy one miso
7:16[Music]
7:19just a couple okay 100 more to go yeah
7:22so the way it works here it's a bit like
7:24a production line each person has their
7:26own responsibility I started off on
7:29assembling the bone someone would bring
7:31me the Bold with the seasoning taree and
7:33the broth for the missile we had to
7:35whisk the tari to make sure it was
7:36incorporated because it's kind of solid
7:38rather than liquid whilst this is
7:40happening someone's cooking the noodles
7:42and bringing them over then I would have
7:44to do the noodle fall so that the
7:46toppings wouldn't sink to the bottom of
7:48the bowl and someone on the meat station
7:50will bring the beef ribs then I would
7:52Place some bean sprouts and spring
7:54onions on each Bowl then sesame seeds
7:57for the Miso and garlic chips for the
7:59spicy and finally the aroma butter needs
8:01to be added for the French inspired bowl
8:03a spicy Aroma oil will be added to the
8:05Korean inspired Bowl but this is done at
8:07the table by the wait staff and that is
8:10the first two bowls done only
8:14298 left to go
8:18foreign
8:22[Music]
8:29serving my own bowl of ramen is very
8:31exciting it almost feels like an
8:33accomplishment but I feel like it's a
8:35little too early to celebrate fire one
8:38more of each that's two and two all day
8:44[Music]
8:47I should have uh six more working six
8:50more working take a shower
8:53[Applause]
8:55ass please
8:58all right next up is one and one yep
9:03[Music]
9:09[Applause]
9:11[Music]
9:13spicy
9:17stuff
9:22spicy and two more books spicy spicy
9:26[Music]
9:35first six things it's five spicy
9:41[Music]
9:42thank you
9:47so I'm not gonna lie I'm starting to
9:50feel it the line Cooks it's like it's
9:52not affecting them it's probably
9:53something that you develop over time you
9:56just very careful with the energy you're
9:58spending the noob that I am I'm all in
10:01on every Bowl so I managed to change
10:03Station address and garnishes and then I
10:05moved to handling the meat I thought it
10:08was going to be easy it's not but it's
10:10still very fun I feel like these guys I
10:12never have to ask anything to anybody I
10:14turn around the container that was
10:16almost empty is now food everybody's
10:18here for the flow ego is out of the way
10:21it's pretty chilly here Chicago I guess
10:24right
10:27okay so I've been cooking for a few
10:29hours now and as much as I love to be in
10:31the kitchen I don't want to hide in it I
10:33feel like now is the time to face the
10:35feedback whatever it is it's terrifying
10:38but I have to do this can you allow me
10:40to to ask you a few questions
10:50did you enjoy did you had your food
10:53already yeah it was incredible the
10:56noodles are my favorite part I think the
10:58yeah the spicy one was really good but I
11:00think our favorite was the the butter
11:02beef one usually I feel like when you
11:04try butter flavored things or things
11:06that have a lot of butter in it it gets
11:07too heavy but this was like when you're
11:09when you're drinking the broth It Coats
11:10your mouth but it dissipates quickly
11:12which is nice it was delicious I I
11:14really like the spicy thing we're
11:16Mexican so we really like this spiciness
11:18of course how was the boat it was so
11:22good which one you had I had the butter
11:24miso it was very buttery how was it
11:27wonderful
11:30if I liked the broth or the noodles
11:33better but amazing
11:36it was yeah
11:38so you were telling me something very
11:40interesting yes so you started a baking
11:43business because of who because of you
11:44oh no yeah I followed your entire
11:47Journey the really weird croissants at
11:50the beginning and then making your great
11:52croissant at the end yeah thank you so
11:54much thank you so much
11:57as we're approaching the end of service
11:59I do feel some relief honestly but I
12:02also surprisingly feel a bit of sadness
12:05because I don't want this to stop last
12:08ticket gentlemen
12:11[Music]
12:18that's it
12:21the last two boats of the night
12:30that was a Ramen storm so many boats my
12:33my hands are numb almost my feet too by
12:36the way I know I should be put off by
12:37Ramen right now considering how many I
12:40made tonight but the truth is
12:42[Music]
12:46thank you so much
12:48[Music]
12:52all right guys this is it this is the
12:54moment
12:57oh it smells amazing it smells amazing
12:59yeah I'm not getting emotional but on
13:02the blim still is a pretty weird idea
13:05for me to fly to another country and
13:07then just host a pop-up restaurant
13:16it's very nice when things get quieter
13:18because like girls for the whole night
13:20and then I'm having a little bowl of
13:23ramen it's almost like a neat me time
13:25now
13:33am I able to join you
13:39anyway it's been an absolute pleasure to
13:41be working with you and thank you so
13:42much for this man likewise really
13:44incredible that's great and it's so
13:46humbling to see the amount of work that
13:49goes into a bowl like that I think that
13:50that if anything I hope that you can
13:53convey that to people which is like this
13:55dish takes a lot this one was 24 dollars
13:58right of 25.
14:00easy I spend this easy with the amount
14:02of work and the quality of the
14:04ingredients and like everything is made
14:05from scratch everything's from scratch
14:07no shortcuts I've paid I don't know way
14:11more for way less way worse yeah
14:16what a night it's been
14:18it's crazy to see like the the kitchen
14:20empty now it was so busy a moment ago
14:24and now it's all empty
14:27[Music]
14:30I was waiting for my Uber now my shift
14:32is over I've cooked
14:34enough Ramen for the night I've learned
14:38a ton in a restaurant setup consistency
14:41beats Perfection yes you need good food
14:44but you need good food for each and
14:46every customer you can't have just
14:48spectacular food for this one and
14:50average food for this guy I've also
14:52learned that Teamwork Makes them better
14:54Ramen which is not something I've ever
14:56considered because I always cook by
14:58myself you rely on the other line cooks
15:00and they rely on you if one person
15:03messes up the whole chain Fades I mean
15:06yes it does put a little stress on my
15:08shoulders but it's also relieved to know
15:10that these guys have my back too it's
15:13teamwork it's been a pleasure to share
15:15this with you this crazy stupid slash
15:19unexpected adventure we catch up in the
15:22next one bye-bye
15:24[Music]
15:38[Applause]
15:39[Music]