00:00Like the gates of heaven have opened,
00:01here's my perfect bite.
00:02One restaurant, one rule.
00:04I don't order anything, the chef decides everything.
00:07Today, we're at Kiko.
00:08It's an Asian American restaurant in Soho,
00:11with kind of an East meets West vibe,
00:13with a California twist.
00:14I'm the chef and owner of Kiko Restaurant,
00:16and I'm gonna be sending out a few of my favorite dishes
00:18that are personal favorites
00:20and signatures of the restaurant.
00:22So, the first thing we're trying is the Dungeness crab.
00:25There's sushi rice in there,
00:26there's a spicy crab fat mayo, incredible.
00:30I think the whole point is to make hand rolls.
00:34In hindsight, I could have one bite of that.
00:36It's delicious, it's salty, it's spicy.
00:38I could eat 15 of these right now.
00:41This is their lobster crispy rice,
00:43with a red curry lobster butter sauce of sorts.
00:48A crispy rice pancake, which is really cool,
00:50with some poached lobster.
00:51I see Thai basil, I see dill.
00:53It's a river of lobster.
00:55Unreal.
00:56It's not too spicy, I love a spicy seafood dish,
00:59but when you really want the seafood to stand out,
01:00you need to be careful not to overpower it.
01:02You can really taste the lobster, which I appreciate.
01:04The next thing chef sent over
01:06is an Iberico fork skirt steak.
01:08It's marinated in coconut and condensed milk,
01:10served with a spicy pineapple and an herb salad.
01:13Just look at the char on the fork.
01:16It's not well done,
01:18because pork does not have to be well done.
01:19We've got a big juicy pineapple.
01:22It's like absorbed so much flavor,
01:24you can tell it's been marinating for a while.
01:26It's almost syrupy.
01:27Chef sent even more food,
01:29so we've got a lot of work to do.
01:31Everything smells amazing.
01:32You're going to just have to trust me on this one.
01:34You've got to try Kiko.
01:35And then this is what I do,
01:35To try and make an expert to keep on the grass,
01:35let me grow some
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