How Two Master Chefs Run the Only Michelin-Starred Korean Steakhouse — Mise En Place

You can tell they enjoy every part of the process, they are just so happy to be doing it

ㅋㅋㅋㅋㅋㅋ한국의 맛을 추구한다면서
오마카세라는 일본 단어를 쓰고
일본산 소고기를 쓰고있노 ㅋㅋ
한국놈들 맞노?

David is Ronny Chieng’s variant from the Master Chef timeline.

hm steak star

The feedback from Simon on the seafood tower is actually out of this world

This has to be the 100th time im watching this video, and im still impressed by how he counted from 18-30 in a split second

Watch is AP Royal Oak Offshore Navy 42mm Chrono. Classy, Simon.

What type of knife does Chef David use?

i so want to taste kimchi all kinds of kimchi

I wonder what they do with all the trimmings 😮

Use higher heat… 180-200°C and turn the chicken more often. It will crisp and caramelise the skin more. Add carrots, garlic, as well as the onions to the bottom to give more flavor.

Keep the oven door closed!!! Open it quickly and briefly.

Anyone notice when chef just started yelling in spanish?

“We go through a ** ton of meat”

Shows us an average amount of meat for a steakhouse

killing animals and saying about culture axaaxaxax what joke noob

Simon’s review of that seafood tower is so impressive and I am definitely adding this restaurant to my bucket list!!

“Number one, because it’s just swag”
- Simon

Wowww

Love the way the owner speaks lol

Good business

Yummy

I love this

Seafood Tower is gonna need the caviar in oyster shells so each person has their own shell and just use the other side of the half shell oysters

Flatiron District, Manhattan.

Yeah thats Simon's caviar !!!! N his $hit

Half of those are actually mexicos!!!

Crazy cool total thumbs up

Im a chef of 20 years...this is the big time and they're doing it superbly.

are we not gonna talk about how fkn sharp that knife is

So everyone knows it's not like this in. Kitchen.

The "swan lifting off the lake looking gracious while he is running his feet under water" is one of the best analogies I ever heard..

How to get a Michelin star: caviar

Nothing looks better than people who actually enjoy their work, regardless of where they are on the globe.

love that swan analogy

simon was the best ! thank you for the amazing food the way he acts in this video is the same way he acts in person always caring for the customers.

What kind of knife is the chef using? Anyone? Bueller

The owner is so passionate!!

I came to this video cause of Messi!

Cavier is gross. I hate seeing good chefs using it just for the wow factor and to increase prices.

I love those 3 guys work well with together

No kimchi, darn it. Can I get takeaway so I don't have to smell the kimchi?

Really hoping to go here in Jan. I'm meeting my best friend for the first time and she lives in NY. Gonna take her out to here

Simon is the guy every chef hates

Knifes are scary sharp holy

Хорошие видосы получаются, спасибо!

This place is no joke. The attention to detail is so intense.

I think I've watched this a dozen times or more and I still can't get over how dopey the caviar looks in the seafood tower.

That owner is A1! Wow, he just loves what he does and executes so graceful. But the amount of work he put in. It’s like that Swan analogy he spoke of.