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01:04Now, on to the show.
01:05In this episode of $1,000 Dining, oh yeah, we've come to Ho Chi Minh City, also known as Saigon.
01:12Something I'm looking forward to is what they call the Black Truffle Duck.
01:15I know what you're thinking.
01:16Sonny, don't you already live in Saigon?
01:18Why would you go to a hotel there?
01:20Shh.
01:21Quiet down.
01:22I'll tell you why.
01:22Because this weekend, I'm taking a staycation.
01:25It's like a vacation, but where you stay home.
01:27Because usually it's because you're poor.
01:29Trust me, I did it a lot in my 20s.
01:30But today, I'm going to act not poor.
01:32That's why I've come here to New World Saigon Hotel.
01:35This is one of the most opulent, luxurious places you could stay in this city.
01:39First, we'll go to the breakfast buffet.
01:41Then, I'm going to show you our room.
01:42We're going to be staying in the executive room.
01:44After that, we're going to get some top-of-the-line room service.
01:47And to cap it all off, a luxurious dinner for, uh, one.
01:51For me alone.
01:52It's Saturday.
01:52It's early morning.
01:53The buffet has begun.
01:55Let's go inside and check it out.
02:02We have just entered the breakfast buffet.
02:05It looks amazing.
02:05So, let's do a little bit of a tour right here.
02:07Cereal.
02:08If you reflexively come to the cereal section and eat cereal when all this is available,
02:13don't do that.
02:14This is put here for simple people.
02:15So, let's keep going.
02:16Right here, they have all the baked goods.
02:17Tons of different types of breads.
02:18Even the butter looks beautiful.
02:20In general, I'd say the buffet is a combination of intercontinental.
02:23There's lots of Vietnamese options.
02:24There's Chinese options.
02:25And there's Indian options, too.
02:27So, it spans that variety.
02:28Do you remember when we were in Switzerland and they had just cheese and meat?
02:31It's not like that.
02:32Here, we've got flavor.
02:33Boom.
02:33Congee.
02:34Steamed.
02:35Plump.
02:35Delicious.
02:35Beautiful Hakkau.
02:36As we move down, the plant matter.
02:39I like the things that eat that, though.
02:40That's what I usually eat.
02:41Here, we have a little mini Indian section.
02:43Masala Puri.
02:44And a delicious curry.
02:45Over here, a noodle bar.
02:46We'll come back for that.
02:48Here, you can get steamed rice rolls with pork bologna.
02:51Right here, the egg station.
02:53We have boiled eggs, and then we have eggs made to order by my man right here.
02:56This is for British people, evidently, because they can't eat breakfast without beans or tomatoes.
03:01I don't understand it.
03:02I'm not here to judge, but secretly, I am.
03:04Meat.
03:05Here, they have pork sausage and bacon.
03:07And then here, they have chicken.
03:08So, we have haram, and we have halal.
03:10The cheese here.
03:11There's some.
03:12So, look.
03:12When you go to Switzerland, there are some things that are better, but mostly not.
03:15Right here, we have a real live pancake demonstration.
03:18Take a look.
03:18Pancakes on the griddle, and then over here, on the waffle iron, we've got some batter going inside.
03:22And take a look at this.
03:23Real maple joe.
03:25All the way from Canada, I hope.
03:27That is the layout of the buffet.
03:28I'm going to get a couple different plates, a couple different courses.
03:31Let's get started.
03:31First order, right here.
03:32It's called bankun.
03:33So, if you saw these being made on the street, it looks like a big sheet of rice batter.
03:37It gets steamed, and then they stuff it, and they roll it.
03:39It's delicious.
03:40From here, he's putting on some greens, bean sprouts, some sausage.
03:43I believe this is chalua.
03:44We've got pickled daikon and radish.
03:46Fried shallots.
03:47And then, finally, top it off with a dousing of delicious fish sauce.
03:51Oh, yeah.
03:51Let's make it spicy, too.
03:52Why not?
03:52And that looks absolutely gorgeous.
03:54Come on.
03:55Right here, we have our first course.
03:57It looks amazing.
03:58First of all, here, we have pork sausage, bacon, and hash browns.
04:02Mmm.
04:02Oh, it's very nice.
04:03Next is the hash browns.
04:05Take a look at that.
04:05A perfect circle of hash-y delightfulness.
04:09Mmm.
04:10Crunchy, oily, satisfying.
04:12Right here, we have syrup from Canada.
04:14For everyone watching in the USA, they're like, um, we know what that is.
04:16I don't get to have this often, though, guys.
04:18Can I be honest?
04:19The bottle, it's supposed to stay up there.
04:20You're not supposed to bring it to your table at all.
04:22Take some of that.
04:22Take some homemade whipped cream.
04:24And that is the perfect bite.
04:25Let's go for it.
04:29I'm in heaven.
04:29It's fluffy.
04:30It's light.
04:31It's rich.
04:31It's absolutely delicious.
04:32This right here is what I really care about.
04:34Just like the syrup.
04:35They put fish sauce on it already, but I want extra fish sauce.
04:37I have my bankun, a little daikon, carrot, a piece of chalua.
04:43Very nice.
04:43The skin of the roll.
04:44It's not like a spring roll at all.
04:46It is like a fawn noodle flattened out into a sheet, and then it's wrapped up beautifully.
04:50It's got almost a little bit of chew to it.
04:52You get a little bit of texture, a little bit of flavor from the woodier mushroom that's inside,
04:56and from the fried shallots.
04:57And then the sausage that goes along with it is so delightful.
05:00Just like a very loafy pork sausage.
05:02And out of time.
05:03This was a great start.
05:03Let's get some more.
05:04We're back for round two.
05:05First, we're going to start with a little bit of a Chinese theme.
05:07Right here, we have some congee.
05:08The congee is not just about the congee.
05:10It's what you put on top of it.
05:11So right here, we have a load of different options.
05:14We have some spring onions for some color.
05:16This is Chinese sausage.
05:17It's very dense and sweet, and you can see from the humidity, the sausage is already sweating more than me.
05:22Oh, go ahead.
05:24And we're back.
05:25A real live Chinese guy was just here, and I saw what he put in his soup.
05:28I'm going to copy him.
05:29What I liked about his style is he put it into, like, little quadrants.
05:32This is all pork that's been dehydrated and shredded up.
05:35He just kind of put it in the corner like that.
05:36And then right here, we have salted egg.
05:38Oh, and then here we have fried sardines.
05:40Thank goodness that Chinese man came over here and showed me the way it's done,
05:43because that is a nice-looking bowl of congee.
05:45Although, he got a giant one.
05:47I'm just, I got...
05:49It doesn't mean anything.
05:50I got a small one.
05:50I just want to eat a lot more food.
05:52Next, we have beautiful steamed dim sum.
05:54All of these shaped by hand, unless they got it from a factory.
05:57And then inside here, custard buns.
05:59And then a fun fact, custard buns was my adult film name when I had a different life.
06:04Let's get noodles.
06:05Right here, another popular breakfast in Vietnam.
06:07Beef pho.
06:08Already they have the noodles blanched.
06:09They have some of the beef in there, too.
06:11Here we have some herbs, and we have some onions going in.
06:13And then this savory pho broth with a beef bowl.
06:16Right here, we have banana blossom.
06:18We have some bean sprouts.
06:19Folks love to put the herbs inside.
06:20And we have, um, this, too.
06:23Then over here, we have all the different sides.
06:25Here we have a black bean sauce.
06:27We have a spicy chili sauce here.
06:29And then we have some fish sauce, too.
06:30Why not?
06:30My wife has just instructed me that I must put a lime in there, as well.
06:33We have our last breakfast course here.
06:35First of all, a Vietnamese coffee.
06:37Give it a nice mix.
06:38It's going to turn like a beautiful shade of brown.
06:40It's going to be the skin tone of the whole world if everyone just keeps, you know, doing what they're doing.
06:46Oh, it's very good.
06:47Take a look at my beautiful bowl of pho.
06:48I'm going to hit it with a little bit of lime.
06:50You want to mix up all those flavors.
06:52Right.
06:52Good thing I stole this.
06:53First, I'm going to try the pho broth.
06:58It's delicious.
06:59That is a rich broth.
07:01Oh, my gosh.
07:01Oh, right here, we've got a beautiful noodle pool.
07:04Oh, God damn it.
07:05Right here, a beautiful noodle pool.
07:06A little bit of meat, some herbs still stuck on there.
07:08Let's try it out.
07:11The noodles are nice and soft, but not too soft.
07:14The beef brisket is very tender, hot, and steamy.
07:17It has balls inside.
07:18I like anyone with balls.
07:19I don't know.
07:20That sounds weird.
07:21I love balls.
07:23Oh, that's a bouncy ball, too.
07:24Delicious.
07:25Now, moving on to my Chinese experience.
07:26In the middle here, a combination of soy sauce, vinegar, and chili sauce.
07:30That is going to be the dip for my haqqao.
07:32Give it a little bit of a dip.
07:32Cheers.
07:35Mmm.
07:35Delicious, chewy wrapper on the outside.
07:38Vinegar makes it slightly sour.
07:39It's spicy.
07:40It's hot.
07:42That's very nice.
07:43Here, I have my custard buns.
07:44Let's break them open.
07:45Oh, yeah.
07:46Take a look at that.
07:47Soft.
07:48It's like a moist cake with a little bit of custard inside.
07:53It is like freshly steamed, soft, almost spongy bread.
07:56A wonderful texture.
07:57Finally, to finish our breakfast, right here, we have kanji.
08:00So many different elements here.
08:00It doesn't look beautiful because it's all covered in kanji.
08:03But as my wife always says, you look good looking to me.
08:07Wait, why did she say it like that?
08:09Cheers.
08:09Mmm.
08:12Kanji's really like a heartwarming dish.
08:14It's like Asian folks' chicken noodle soup.
08:15The sausage is the best.
08:17It's so sweet and fatty.
08:18Let me get another bite here.
08:19I got some of the egg.
08:20I got some of those fishies.
08:23Mmm.
08:23Every bite, a new adventure.
08:25That one was full of super crunchy fish, salty pork floss.
08:27It is a very nice treat.
08:28So that is breakfast.
08:29But let's talk about price.
08:30I'm kind of shocked.
08:31It's only a little bit over $23.
08:33And you get all you can eat and all the coffee and tea you can drink, too.
08:36Do you want to have 75 coffees in the morning and call to life?
08:38You can do it.
08:39They will not pay for your ambulance.
08:40So from here, we're going to head to our room.
08:42Let's go to the executive suite.
08:44Welcome to the 8th floor.
08:46Let's check out the executive suite.
08:53First of all, boom.
08:54Guest bathroom.
08:55As we move in, you can see we are in the corner of the building.
08:57We have windows and beautiful views on both sides.
09:00What's incredible is that this room costs only $530.
09:06Then in here, the bedroom.
09:09Look at this massive bed.
09:11A California king.
09:12Big enough not just for two people, but maybe three.
09:18Sorry, it's two, guys.
09:19Just off the bedroom, we have the bathroom right here.
09:22Now, this is not even close to the nicest room that they have here.
09:25Actually, we have been upgraded to the presidential suite.
09:28Let's get out of here.
09:29Welcome to the presidential suite.
09:31A place so special that it doesn't even have a room number.
09:34And look at the size of this door.
09:36Come take a look.
09:38This room, which is rarely even listed online, costs $2,915.
09:44That is wild.
09:45This whole space is divided mainly into the private section and the section for guests.
09:50Let's check out the private section first.
09:52This way.
09:52The bathroom is gigantic.
09:54And come take a look.
09:55Every time you walk in, the toilet puts its head up.
09:57It says, hey, come for me?
09:58I got you.
09:59Put something in me.
09:59And then this is probably the biggest bathtub I've ever seen in my life.
10:06You can fit at least six bodies in here.
10:11Connected to the bathroom, we have the master bedroom.
10:13Most hotel rooms, this would be the whole room.
10:16Now, let's go to the guest area.
10:18I love this area.
10:20From this window, you can see the Tesco.
10:22And way down here, you can see Landmark 81, the two most iconic buildings in all of Ho Chi Minh City.
10:27From the living room, let's head into the conference room slash dining room.
10:30This is a gigantic table.
10:32It's awesome.
10:33You could literally be sitting with someone who is 12 feet across from you.
10:36Hey, can I get some mac and cheese?
10:37Yeah.
10:37Hold on.
10:39Coming right up.
10:40The only problem for me is like, where do I get eight people to hang out with?
10:43How do you buy that?
10:45Well, anyways, from here we head into the kitchen, which is basically a fully functional kitchen.
10:49It just doesn't have a stove or an oven.
10:51We have a huge bowl of fruit right here.
10:53They even give you a complimentary bar of Maru chocolate, Vietnam's premium chocolate brand.
10:58And even more premium than that, this chocolate, because it has my name on it.
11:02This is where some serious drinking happens.
11:04First of all, coffee machine.
11:05Are you worried about running out of coffee?
11:07Well, don't be, because they have like 87 refills in here.
11:10Here, giant bottles of top shelf liquor for you to consume.
11:13Also, snacks.
11:15Premium Vietnamese noodles.
11:17They even have Tic Tacs.
11:19Here, screw those mini fridges in the hotel.
11:21A full-size fridge stocked with Coke, Diet Coke, Heineken, local beer, and then white wine and red wine, too.
11:28This place is so big, they have a whole room that's basically pointless.
11:32If you were in Tokyo, this would be your room.
11:34So, that's the room.
11:35We know it's big.
11:35We know it's expensive.
11:36But how is the room service?
11:38Time to find out.
11:39The food is here.
11:40Let's go see what they got.
11:44Hi there.
11:45I may have gone a little bit overboard today.
11:47I ordered seven things.
11:48Is that too much?
11:49Let's see.
11:49So, all of our food is right here.
11:52Oh, and you always got to check down here.
11:53They always got the hot box.
11:56Oh, and that is full, too.
12:00Lunch is served.
12:01And this looks ridiculous.
12:03But actually, it kind of looks perfect.
12:04We have fresh spring roll.
12:05Cantonese wonton noodle soup.
12:07Banh mi, Saigon.
12:08Caramelized pork ribs with coconut juice.
12:10A 300-gram wagyu ribeye cooked medium rare.
12:13Grilled asparagus.
12:14And caramel chocolate mousse.
12:15The thing is that the most expensive thing right here is the steak, which is only about 54 bucks.
12:20Now, I'm not saying that's cheap, but it's wagyu steak, and it's not a small steak.
12:23Give a little bit of a cut.
12:24It's meaty.
12:25There's a little strip of fat on the outside.
12:26That's pure flavor.
12:28Let's try it out.
12:31Oh, yeah.
12:32Still warm.
12:33Incredibly juicy and delicious.
12:34On the side, a little bit of a mushroom sauce.
12:37Oh, yeah.
12:38That's my kind of smoothie.
12:39Got a piece of this.
12:40Stick it inside of here.
12:41Creamy, smoky, rich, and a wonderful mushroom flavor.
12:47I love it.
12:48Naturally, the steak would come with the asparagus.
12:52So that's the international food, but we are in Vietnam, so let's try some Vietnamese food.
12:56Starting with a spring roll.
12:58It has a shrimp cut in half and then some pork in there, too.
13:01They've delivered a delicious thick peanut sauce.
13:03There's nothing better than peanut sauce.
13:09It's perfect.
13:09Now, the inside is full of bourbon chili.
13:11It's my preference to have, like, more greens on the inside, so I'm not getting a whole carb attack, but it's still delicious.
13:17Next, we have a classic Vietnamese banh mi.
13:19Oh, yeah.
13:20This is sa su.
13:21Marinated pork.
13:22We have coriander, pickled daikon, and carrot.
13:24They have an irresponsible number of red chilies in here.
13:26Here, they have cucumber slices.
13:28Here's where I like to put the cucumber slices.
13:30In the garbage, because I hate cucumber slices.
13:37That's good.
13:37Super fatty, glistening pork, fresh herbs, spicy chilies, and pickled sour daikon and carrots.
13:43It's a perfect balance combination.
13:45Going along with our Vietnamese theme, this right here.
13:47Braised pork ribs.
13:49Folks in the South aren't the only ones who know how to handle ribs.
13:51In Vietnam, the ribs are soft, succulent.
13:53The only thing is they're a little bit smaller.
13:55It's soft.
14:00It's sweet.
14:01There's deep, savory fish sauce.
14:03There's smokiness.
14:04It's fatty.
14:05It's overall completely stunning.
14:06You can see, you can just pull out the rib pretty easily.
14:09It's not mushy type of tender, but it's just a perfect juicy texture.
14:12If this pig knew before it died that it was going to become this, it would have been cool
14:17with it.
14:17Let's move on to my final main course.
14:19This is the wonton noodle soup.
14:21Five wontons on top.
14:22On the bottom, we have egg noodles.
14:24Take a look at this.
14:25The same coffee, the same tea.
14:26This is wonton broth.
14:28So I'm going to pour the hot broth on right now.
14:31Oh my god.
14:31I'm going to get the wonton in there and give it a little refresh, warm it up a bit.
14:36And that is looking nice.
14:40It's room service, but it still tastes fresh.
14:42There's a big plump shrimp inside.
14:44Wonderful texture.
14:45Thin wrapper on the outside.
14:48And that broth, it came here 10 minutes ago.
14:50It's still blazing hot.
14:51It's getting all these noodles happy here.
14:56Finally, we've worked our way up to dessert chocolate caramel mousse.
15:00It's got a little halo on top.
15:01Oops, broke that.
15:02Blueberries, get that off there.
15:03Whoa, chocolate on the outside.
15:04Caramel mousse on the inside.
15:06This is visually stunning.
15:07Let's try it out.
15:12It's sweet.
15:13It's creamy.
15:13It's full of caramel.
15:14There's crunchy chocolate on the outside.
15:16It is really good.
15:17Mousse can just be mousse sometimes, but this is more than a mousse.
15:19This is, imagine a mousse.
15:20No, not that kind of mousse.
15:21Imagine a mousse with caramel.
15:23It's still the wrong kind of mousse, but it's funny, so I'll accept it.
15:26What's amazing is that the total price of all of this only comes up to this much money.
15:30That is pretty affordable for a hotel at this level.
15:32I'm very impressed.
15:33So that is lunch.
15:34But next, we're going to this hotel's most signature restaurant.
15:36Let's go.
15:37In five hours.
15:38I have to digest.
15:39This is way too much food.
15:40Do you want some wine?
15:40She's nodding her head now.
15:41Welcome to Black Vinegar.
15:44Let's check out the menu.
15:48So I just sat down at the restaurant, and I have the menu right here.
15:51This is a Chinese restaurant.
15:52It's actually Cantonese food.
15:54Something I'm looking forward to is what they call the black truffle duck.
15:57I'm going to go inside the kitchen now to check it out.
16:00Hello.
16:01It's Charlie.
16:02Chef, how are you doing?
16:03Hey.
16:04Fantastic.
16:04Right now, I'm in the kitchen with the chef, and I have the pleasure of seeing him prepare
16:07a black truffle duck.
16:09He has some of the truffle right here, and it smells amazing.
16:13Let's do this.
16:13He's going to stuff it, starting with ginger, then some onion, then some garlic.
16:17I'm told this is a five-spice powder with salt.
16:19That's also going inside, too.
16:20This smells very much of cinnamon, and it smells sweet.
16:23Right now, he's just completely coating the inside of the duck.
16:26No part of this duck will go unmolested.
16:29You know what I mean.
16:29Now, it's time to take out the sewing kit and suture this bad boy up.
16:32Maybe there's a chance he still survives.
16:35Maybe not.
16:36From here, he's going to put it up on a hanger and hang him up to dry.
16:39Now, this here, I'm told, is a black truffle duck skin sauce.
16:42He just slathers the body with that sauce.
16:44It almost looks like a charcoal base to that sauce that's so black.
16:50Once the duck has dried for six hours, it develops this beautiful black sheen on the
16:55outside, and now it is ready to roast for 14 minutes.
16:58Oh, this looks so cool.
17:04Right here, we have the duck.
17:05It's just been cut open, so the juices are pouring out of it, and that looks absolutely
17:09delicious.
17:10From here, they're actually going to take this duck to the dining room, and that's where
17:13it's going to get cut up.
17:14Let's go.
17:15Chef, take it away.
17:16Step one, he opens the basket.
17:17He hands it off.
17:18Who's that guy?
17:20Now, piece by piece, like cutting salmon sashimi, he peels away at the skin a little subdermal
17:25layer of fat and a little bit of protein and puts that to the side.
17:28That is going to be used soon.
17:30And the rest of it goes in the bin.
17:31Okay, bye, duck.
17:32Just kidding.
17:32Right here, we have a Chinese rice flour pancake inside some of this beautiful truffle sauce,
17:38then some leeks, some cucumber, then right here, that precious duck skin.
17:42Carefully, he rolls it together delicately, and that, my friends, is ready to consume.
17:46Chef, that looks amazing.
17:48Now, they are in the kitchen right now, turning that duck into a different dish.
17:51In the meantime, we have this extremely succulent, fascinating, luxurious appetizer.
17:56They said no dipping sauce needed.
17:57Let's go.
18:02That is beyond delicious.
18:05It's truffly, but it's not overwhelmingly truffly.
18:07It's oily, it's heavy, but it's light at the same time.
18:10The leeks inside give it some punch.
18:11Even there's cucumber in here, which I hate, but I hardly even notice it's there.
18:15It's adding to it.
18:17Mmm, the skin's got some crunch.
18:19That's really good.
18:20Soon, we're going to see the rest of the duck, and hopefully, more food.
18:29Alas, I found the rest of our duck right here, and a few more items.
18:33I'm going to start with this right here.
18:34This is a duck breast, deep-fried with garlic.
18:36Let's try it out.
18:38Oh, man.
18:39Garlicky, a little bit of kick, hot, juicy, oily.
18:42It's ducking delicious.
18:43Right here, we have a baked minced wagyu puff with black pepper sauce.
18:46This is his take on a unique form of dim sum.
18:49Let's try that out.
18:51Mmm.
18:52The black pepper's so smooth.
18:53I thought it would be more harsh.
18:56The outside, so flaky, so bready.
18:58I've never had dim sum like that.
19:00That's not a straw.
19:01Just a piece of metal.
19:02Ah, cleanse the palate.
19:05The restaurant is named Black Vinegar.
19:06He wanted to make something reminiscent of the restaurant's name, and so we have this.
19:10This is the sweet and sour pork with black vinegar sauce.
19:12That is our bowl of pork with a sweet vinegary glaze on top.
19:17Cheers.
19:17It's sweet.
19:21It's slightly sour.
19:22There's a hint of black vinegar.
19:25I'm in love with the shell of this pork.
19:27It's like Czech cereal, except for this perfect hard sphere on the outside of the pork.
19:31Very yummy.
19:31Right here, we have a hot steaming plate of sticky cha su.
19:34Now, in Vietnam, they call it sa su.
19:36I mean, sa su.
19:37This looks gorgeous.
19:38Got a fat slice here.
19:39Soak up some sauce.
19:40Cheers.
19:40The meat is a perfect texture.
19:45It's like a little bit dense.
19:46It's almost got like a little bark on the outside where it's been roasted.
19:49It's an extra glaze on the side to dip it in.
19:51So it is super sweet pork.
19:54This kind of pork is to Chinese what sweet maple bacon is to Midwesterners.
19:57Finally, we have our fish.
19:58This is grouper, baked in a clay pot with pepper, garlic, salt, and ginger.
20:03Cheers.
20:06That's delicious.
20:06You can taste the minerality, and it's like butter.
20:08It just breaks apart in your mouth as you chew on it.
20:11I'm going to try one more piece, and I'm going to actually try eating some of the peppercorns.
20:15Hmm?
20:17Whoa, that flavor.
20:18I always thought the peppercorns were kind of meant to season everything around it.
20:21Alas, our meal is complete, and I've got the final bill right here.
20:25The total price for these five dishes right here are $147.61.
20:31Basically, 150 bucks.
20:32I have to say, after a full day of dining, I am extremely stuffed.
20:35The only thing left to do from here is to add up everything from the entire day and see how much I spent.
20:39First of all, this is breakfast.
20:41Then we had this much for the room.
20:42Then this much for in-room service.
20:44Then this much for dinner.
20:45Add that all together, and it costs this much for the entire day of dining with a little bit of lodging, too.
20:50I didn't even drink alcohol the whole day.
20:51It was hard.
20:52This is the most we have ever spent on $1,000 dining.
20:54I do have to say a special thank you to New World Saigon Hotel because they pitched in a little bit with everything that costs money and all the food and the room.
21:01But they didn't let me sleep there.
21:02They said I had to leave immediately, and I couldn't use the toilet.
21:06Anyways, guys, that is it for this one.
21:07Thank you so much for watching.
21:08I will see you next time.
21:09Peace.
21:10Do I look like part of the painting?
21:16I do.
21:17Oh, I look ridiculous?
21:18Okay.
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21:23Rock out in our threads, feel the thrill of culinary adventures, and celebrate with us in style.
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