Restaurants Video

Woman Goes Viral After Asking For Extra Rice With A Microphone At Restaurant

I’m usually pretty shy when I order food. Something I need to work on, sure. Timidness doesn’t seem to be a problem, however, with Filipina diner Glysdi Faith Baguio. Especially when she wants her rice.

Baguio is the star of one of the most viral restaurant videos to hit the Internet this past week.

According to NextShark, the video was recorded at an unknown location of Filipino restaurant chain Mang Inasal. This barbecue fast food concept offers up unlimited side orders of rice, and Baguio was looking to take full advantage. Baguio’s friend Liviann Magat Zorilla, the one behind the camera, posted it to her Facebook page.

As she eats, Baguio nonchalantly whips out a microphone and asks one of the servers for another helping of rice. Because he doesn’t hear her the first time, Baguio is urged to ask again taking the microphone out again.

The server, referred to as Kuya (big bro), doesn’t get upset or annoyed. Instead, he flashes a smile and presumably heads to retrieve the much-anticipated rice. It seems this dude’s amiable reaction to what many other servers would consider rude contributed heavily to how viral the clip went.

Since it went live, Zorilla’s upload has already gained 3.7 million views. Many of the comments were positive, praising the reaction of “kuya” in the video and how he helps contribute to such a positive restaurant atmosphere.

Although Baguio was the star, everyone clearly thought that the “kuya” was the real MVP of this clip.

Culture Features Restaurants

Nobu’s Protege Serves Dishes Inspired By Ancient Samurai Street Food

Student to the prolific Nobuyuki Matsuhisa, or otherwise known famously as simply Nobu, chef Takuya Umeda spent a quarter century honing his sushi-making techniques from the iconic Japanese chef at many different Nobu locations across the globe.

His newest restaurant Umeda, located in Hollywood, CA, is his first solo venture from his teacher’s shadow — complete with Nobu’s blessing and all.

A majority of Umeda’s menu is inspired by the Edo Period in Japan, where street food and bite-sized portions were common fare.

“I believe serving traditional dishes makes clear the identities that we are a Japanese restaurant,” he tells Foodbeast, as he bustles through kitchen.

“I discovered Edo tradition and techniques while cooking at a long-established restaurant in Sapporo City, and it inspired me to grow my knowledge by visiting, dining, and researching the practices of as many old Japanese restaurants as I could,” Umeda said.

Japan’s Edo period took place from 1603 to 1867 and is essentially the heart of Umeda’s menu. The chef adopts the use of ingredients and centuries-old cooking methods that were valued in Japan during that era.

“I find creativity and inspiration by holding firm to the foundation of Japan’s ancient cooking principles,” he says. These principles include honoring the five flavors of sweet, spicy, salty, bitter, and sour. Another key element is the five different ways to prepare Japanese food: raw, fried, boiled, grilled, and steamed.

Behind all the modern appliances in his Los Angeles kitchen, tucked away in the back of the house, lies a traditional Japanese grill he cooks skewers on over a bed of Binchō-tan charcoal.

Dishes like his grilled chicken skewers are a prime example of what’s fondly referred to as “samurai street food.”

Samurai Street food is essentially anything you can eat quickly on the go and served commonly through street vendors. Convenient bites like yakitori (grilled chicken skewers), a bowl of noodles, and sushi are all something a hungry samurai can speedily consume before returning to his post at a moment’s notice.

Chef Umeda’s menu harnesses the timeless fare and executes them with a blend of modern and traditional methods that he acquired from Nobu and other Japanese culinary masters throughout his lengthy career.

Layered with peppers, the chicken is pierced with kushi (bamboo skewers), dunked into a sweet terikayi-like marinade, and finished over a bed of white oak charcoal.

Quality and tradition go hand-in-hand with Chef Umeda and a prime example is his use of Inaniwa noodles. He sources these thin noodles from a single family-run business in the Akita region of Northeast Japan where a 350-year-old technique has been passed down to the eldest son of each generation.

While the chef reassures that there are many noodle manufacturers that yield a delicious product, he has yet to come across one that compares to his supplier — both in quality and respect for tradition.

His Inaniwa udon dish highlights these noodles as they are served in a savory broth accompanied by three plump chicken meatballs. A simple dish that packs centuries of technique, sensibilities, and flavor behind it.

“Sushi, tempura, noodles, grilled [meats], those are still popular at present time in Japan,” Umeda explains.

With a humble gait, always speaking with a smile, Chef Umeda was the only pupil to receive Nobu’s blessing to venture out, open his own restaurant, and incorporate the famed chef’s sushi techniques.

As I sit there watching him craft my meal, I’m mesmerized by the deft and efficient motions of his hands as he produces the sushi. It was as if his fingers were plucking notes from an invisible instrument whose music could only be heard by my taste buds.

The sheer speed and technique was something a camera could barely capture.

During Umeda’s time studying under Nobu, he learned two important things he still holds onto today.

The first was to put the customers first.

“Making customers happy above all else,” Umeda shares. “Their happiness and satisfaction is paramount.”

With that priority established, the second lesson draws from the chefs drive to constantly improve himself: Always looking for a better way to create, finesse, present each and every dish – because there is no best way.

“My greatest pleasure is making our guests genuinely smile after dining with us, which is something that Nobu has been able to do all of these years,” reflects Umeda. “Nobu taught me to find the joy in making guests happy in their daily lives through something as fundamentally simple as a good meal.”

As Umeda Restaurant begins its second year, Chef Umeda continues to build upon the teachings of the great Nobu through both his food, the exemplary way he hosts his patrons. Umeda’s spotlight on samurai street food, however, is what may set this sushi chef apart from his mentor.

FOODBEAST Restaurants Video

Dive Into Cuisine Of The Amalfi Coast With This Classic Linguine and Clams Dish

Las Vegas’ Mirage Hotel and Casino is home to Osteria Costa, a casual-dining restaurant that has one particular specialty: Amalfi Coast cuisine.

If you’ve never heard of Amalfi-style food before, don’t fret. Chef Michael LaPlaca is more than happy to take your taste buds on a journey down the Amalfi Coast, which is a stretch of shoreline along the Southern edge of the Sorrentine Peninsula in Italy.

Amalfi cuisine focuses on the flavors of fresh seafood, capturing the essence of the ocean on a plate. A humble ambassador to the sea, Chef LaPlaca gave us an intimate look at one of his signature dishes: Linguine and clams.

Watching him move through the kitchen with authority and finesse as he crafts a union of molluscs and pasta is truly a sight.

Hot oil, garlic, and chili flakes are introduced to a fresh bed of clams. As the flavors meld together in a saucepan, fresh hand-made pasta is cooked and added to the clams and clam stock as the stunning dish comes together.

Chef LaPlaca tells Foodbeast:

“[Linguine and Clams is] one of my favorite dishes but also it really represents the way that it is cooked on the Amalfi Coast. It takes those time-honored traditions — the elegant simplicity of taking simple ingredients such as flour and water — and the fresh seafood from the sea, creating a masterpiece. “

The next time you’re in Las Vegas and want to experience the oceanic zest of the Amalfi Coast, pay a visit to Osteria Costa in the Mirage Hotel. The coastal flavors will sweep your tastebuds like the Amalfi region’s sea breeze.


You Can Eat These Thick-Cut Kentucky Fried Bacon Slabs Like Chicken Nuggets

Bacon is just one of those foods that I can never quite quit. That crunch upon first bite, followed by a salty sensation and rich meaty flavor will always relax me more than any full-bodied massage. Give me a few slices of slightly well-done bacon and you can physically see my stress melt away.

I’m always stoked to find some new bacon spots to try, and I hear that calling BarBacon a bacon lover’s paradise is like calling Balto a good dog.

The NYC restaurant’s signature item, Kentucky Fried Bacon, looks like something I’ll be adding to my bacon bucket list. The KFB is made with bite-sized pieces of crispy thick-cut bacon that’s battered, deep fried, and served with a Thai chili honey and house pickles. You can snack on them just like chicken nuggets.

If you want an even heartier vessel for your bacon, customers can also get the KFB bites inside of BarBacon’s KFB Banh Mi.

If your bacon barometer hasn’t already been shattered, the restaurant also has a Bacon Chorizo Fundido. The cheesy appetizer is topped with bacon pieces, jalapeños, cilantro, and served with Chicharrones to scoop.

Perhaps it’s time my bacon-loving butt visited New York.


This Restaurant Serves Tableside Shawarma You Can Slice Yourself

Photo Credit: @BrunchBoys

There are few things in this world as mesmerizing as watching someone slice roasted meat off of a spit. Many times have we stood on the opposite side of the counter top at the local shawarma joint, wishing we could just hop on over and slice off a piece of meat for ourselves.

Looks like a Lebanese/Middle Eastern restaurant in New York will let you do just that — at your table, at least. Au Za’atar, located in NYC, offers patrons a full-on shawarma slicing experience by offering what they call Table-Side Spinners, which are essentially mini roasting spits.

Table-side shawarma is the definition of LIT 🔥 @auzaatar

A post shared by Emily Fedner (@foodloversdiary) on

Each spit comes complete with a bed of pita bread, vegetables, and fries. Currently, there are three meat options available: beef, chicken, and lamb.

After you slice your meat, it falls directly onto the bed of veggies and pita so you can just scoop up and enjoy. Man, sounds like the perfect family-style meal.

Because customers probably don’t want to wait hours for their meat to fully finish, the off-menu speciality needs to be ordered in advance — though they do have a couple ready-to-eat spits available for when the restaurant opens.

Photo Credit: @BrunchBoys

This Karaoke Bar Created An Entire Sanrio Menu To Snack On While You Sing

Sanrio x Energy Bistro & Karaoke

Not too long ago, Sanrio did a collaboration with a Japanese restaurant chain Curry House. The restaurant crafted a special menu that featured popular Hello Kitty character Gudetama. You may recognize him as a butt-naked anthropomorphic egg that’s perpetually lazy.

Well it looks like Sanrio is going full speed ahead with their collaborations and has just begun another team-up. This time, the popular Japanese brand has partnered with California-based Energy Bistro & Karaoke for a collaboration featuring one of their newest characters: Aggretsuko.

The metal Aggretsuko Room

Aggretsuko is a red panda that works in an accounting office in Tokyo. Because she can be somewhat of a pushover, her superiors take advantage of her and pile on deadlines. Unbelievably stressed, she dons an afterwork persona of a heavy metal karaoke singer.

Sounds pretty intense.

The deluxe Hello Kitty Starry Room

In a two-year collaboration, the karaoke bar transformed five of their 15 rooms into Hello Kitty-themed hangouts.

The eggs-cellent Gudetama Room

Each room has a design unique to a popular character in the Japanese franchise.

Along with the change in decor, Energy Bistro & Karaoke also created an entire menu based on the popular characters with the help from their own Chef Cindy who conceptualized the menu herself.

Here’s what you can order:

The karaoke bar offers a bounty of Hello Kitty themed items for customers to order and snack on while they belt their favorite tunes. Unlike the Gudetama collaboration at Curry House, each item on this menu can be ordered a la carte rather than prix fixed.

Here are the three savory options patrons can choose from.

Hello Kitty Okonomiyaki Hot Dog with fried tofu.

Gudetama Last Waffle Sandwich with sweet potato cheese tots

As for dessert, guests can choose from either Hello Kitty-shaped waffles and ice cream, or baked ube and ice cream in the shape of the titular feline.

Hello Kitty & Mimmy Waffle & Ice Cream

If you happen to be near Hacienda Heights, CA, and are an avid fan of Hello Kitty, you definitely want to check this place out. Just make sure to grab a few friends to join you in this experience. While, you definitely don’t have to sing to try the menu, you won’t get the full experience unless you immerse yourself.

Wonder what their slow jams selection looks like?

Photos: Peter Pham
Fast Food Health News Restaurants

Chipotle Just Got Subpoenaed and Is Under Federal Investigation Over Recent Outbreaks

In the last few years, Chipotle has been taking beating after beating, not unlike Steve Rogers in the first act of Captain America: The First Avenger. To add on to the beatdown of Chipotle, the fast-casual Mexican Grill recently had more than a hundred customers get sick from their food, as well as a couple confirmed cases of norovirus resurfacing.

Now, Business Insider reports, Chipotle has been served a subpoena and is currently undergoing a federation investigation for all the recent food related illnesses that occurred at the restaurant since 2015.

Last week, a Chipotle location in Sterling, Virginia, was ground zero for another norovirus outbreak. The restaurant responded on Wednesday with a filing stating that they fully intend to cooperate with the investigation.

So far more than 100 people reported to that they became sick after eating at the Virginia location. It has also been confirmed that two of those customers have tested positive for the norovirus: a pathogen that causes diarrhea, stomach aches, and vomiting.

Chipotle’s recent foray into food safety issues parallels the events two years ago where customers also tested for norovirus as well as E. coli. It appears too many people are getting sick in such a short amount of time for food safety authorities to ignore.

The investigation will be conducted by the US Attorney’s Office for the Central District of California and the US Food and Drug Administration’s Office of Criminal Investigations.

According to Business Insider, criminal investigations on outbreaks of food borne illnesses aren’t that common. This recent resurgence of norovirus, however, may have been the straw that broke the camel’s back.

Hopefully they’ll soon get to the bottom of what’s making customers sick all the time.

Fast Food

KFC Created A ‘Zinger’ Sandwich Out Of A Meteor, Sells It For $20,000

Kentucky Fried Chicken isn’t really one’s first thought when it comes to vegan food. The predominately chicken-based menu can attest to that.

The fried chicken chain, however, created a nifty one-of-a-kind item sent from the stars earlier this month reports Design Taxi. They took a meteorite and sculpted it in the image of the iconic zinger chicken sandwich out of the space rock.

A vegan couple purchased the inedible item for $20,000.

The buyer’s husband was once a fan of the chicken sandwich before giving up meat. This inedible galactic shadow of his past will forever serve as a bittersweet reminder of a small joy he once had from eating KFC.

At least, every time he walks past his mantle.