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  • All right you guys, this is Fung Bros in Hong Kong.

  • Like you've never seen.

  • LAX to HKG!

  • What's going on guys? We just landed in Hong Kong.

  • Now, we've been here several times before. But I feel like in this trip,

  • it's gonna be something like we've never seen.

  • Let's go!

  • Normally, when we come to Hong Kong, we're with our parents

  • and we're doing traditional things. But today in this video,

  • we are only showing you the hottest and trendiest spots

  • that you've never heard about, but you need to see.

  • First spot up, Mott 32.

  • All right you guys, so we are at Mott 32

  • with some of our local friends, Sophia and Kim.

  • Hello.

  • I heard for the cha siu, they imported the pork from Spain.

  • I heard the har gaus are made out of lobster.

  • I heard this siu mai have a quail egg in it!

  • Lift the baskets!

  • Got the caviar on top, got the quail egg. Decadent.

  • How do you eat your xiao long bao? That was a rookie move.

  • This is like their specialty.

  • This is what they're known for.

  • Becoming a liquid in my mouth.

  • That's the Steph Curry of cha siu. Ho sik!

  • Yo! We're in East Kowloon right now in a district called Kwun Tong.

  • And guess what? Youve probably never been here before.

  • This old industrial cargo unloading area is now being refreshed

  • to become Hong Kong's hottest arts district.

  • So we are at the cafe which is named TFVS. It's a really hard name to say.

  • Mo meng, no name.

  • I'm sure that's it. Aesthetically we don't usually eat food that looks this good.

  • Yo, I thought these were those fungus wood ears. No, it's pasta.

  • I'm in an artistic mood. We gotta go check out the recording studio at the back.

  • Shout out to airplanes. World of Cathay.

  • Yo, yo, yo, I say Kwun Tong, that’s a cool city dude. Yeah youre eating a lot of pretty food.

  • Let's check it out.

  • Hey. Michelle, you are from Britain?

  • Yup.

  • And Victoria you're from a little place called San Francisco?

  • A little place.

  • What’s your favourite thing that you've seen so far?

  • For me I like this vinyl record player. It just brings me back to, I don't know.

  • Your days of being a DJ?

  • Yeah, exactly!

  • This is so like old school looking.

  • Kids' silhouettes don't even look like that anymore.

  • They're doing this game.

  • All right everybody.

  • We're still in Kwun Tong and we're playing pool soccer.

  • It's pretty self explanatory.

  • On my left is Team Nai Cha! Milk Tea!

  • On my right is Team Ning Cha! Lemon Tea!

  • They cold.

  • Thanks for setting me up with the alley-oop broski. It's going to be a scratch.

  • Let’s do this. You know what you need to do. You need to hit in that purple

  • and then we're gonna hit that 8-ball and it's over.

  • All right you guys, that about does it for Kwun Tong.

  • Thank you Michelle and Victoria for joining us, but on to the next spot.

  • What's going on guys? We're in Causeway Bay which is

  • basically sort of like the SoHo or Shibuya of Hong Kong and we are

  • with one of the biggest

  • taste-makers and influencers in Hong Kong, Kevin Poon.

  • All right, well, let's go check out the shop.

  • Yeah, let's come on in.

  • Yo, this place is dope.

  • 12 years ago, when me and my partner Edison started the company.

  • We just wanted to curate stuff that was like hard to find and things

  • that we really liked.

  • So what do you think makes Hong Kong such a good place for

  • something like this?

  • There is no tax in Hong Kong so you can shop tax free.

  • That's one good thing.

  • It's a city built for consumers.

  • Shopping is a sport right here.

  • So what's the coolest thing you got in the store that you can show us?

  • Have you seen the Buscemi shoes?

  • Like tri-colour waves?

  • Yo, that's crazy.

  • I have not.

  • Exotic skins?

  • Nope.

  • We're about to go to your cafe.

  • Yeah, let's do this. Get a coffee.

  • We're here at Elephant Grounds Coffee. Salted caramel's pretty bomb.

  • This was one of the installations that they did.

  • Shout out Quest Terrarium plus my boy Tim.

  • The level of execution of this coffee shop is so on another level.

  • I mean you got living plants on top of you.

  • It’s pretty elating.

  • Yo, Kevin thank you so much for showing us your spot.

  • If you can make it in Hong Kong, you can make it anywhere.

  • What's going on everybody?

  • We're on the Kowloon side of Hong Kong and if you know anything about

  • Fung Bros, you know that we love sneakers.

  • We got the International Crocs.

  • The lottos.

  • Nike wedges for the ladies, you know, give you that extra height

  • and you can hoop in them too.

  • We had to venture a little bit off Sneaker Street and we're at Popcorn

  • General Store. Now this is one of the most hidden streets where they

  • got that new, new exclusive stuff.

  • Not just sneakers, but they've got streetwear too.

  • Just check it out.

  • Yo sonthe Supreme 5’s.

  • Basically, what we're trying to say is that if you like

  • street wear, sneakers and sportswear, Hong Kong is one of the best places

  • in Asia to go.

  • Boom!

  • Yuki, what do you think about this new implementation of gai dan zai?

  • I think it's really unique.

  • I really like it to go with bananas, cream and chocolate sauce.

  • Would you say it's ho sik?

  • Very ho sik, ho ho sik.

  • So what are you gonna do the next time you come to Hong Kong?

  • Eat with me.

  • So we are at Bo Innovation in Wan Chai Hong Kong,

  • on the Hong Kong Island side with our friend Michelle.

  • I heard they call itextreme Chinese’.

  • Let's do it.

  • All right, one shot, foam. Cheers.

  • It disappeared in like three seconds.

  • How close to pei dan did it taste?

  • It tasted more like ginger than pei dan.

  • I ate the foam and it was gone like whoa.

  • Our chef designed it after ancient drawings of the emperor's cup

  • and the way you drink this is with two hands, that is Chinese culture,

  • and you lean back and you look at the heavens when you drink your wine.

  • I just drank Moutai from an Emperor's cup.

  • That is pretty Chinese.

  • Bo Innovation keeping us Asian.

  • It's more innovation than Apple.

  • What are those?

  • This is our fish course, it’s actually Red Mullet.

  • That's the name of the fish.

  • And it's been inspired by si jiu, the chinese black beans and peppers.

  • I'm just going black bean sauce with fish, I'm not doing pepper.

  • Okay, I'm doing pepper.

  • I'm going to just do pepper then.

  • Just doing pepper?

  • Party in my mouth!

  • Yo, that's really good.

  • This is fascinating.

  • It’s a deconstruction of a very classic cantonese dim sum and snack

  • Cha Siu Bao.

  • Sounds scary but let's do it.

  • To the molecular cha siu baos. Boom!

  • Just like pop! In your mouth.

  • It's like a balloon.

  • What is that?

  • Cha siu blaowwww!

  • I'm eating at a three-star Michelin restaurant with Michelle.

  • Come try it with me.

  • What's going on everybody we're here at PMQ. This is a brand

  • new creative space out in the SoHo district of Hong Kong.

  • Get up.

  • This place has been re-purposed for cool art.

  • And there's always something going on, let's check it out.

  • Help!

  • I'm caught in your web of lies.

  • Hey is this iPhone or Android?

  • Sorry, David, I can't hear you. You're breaking up.

  • David are you ready to make some cotton candy man?

  • The more you run, the more you have fun, I'm with it.

  • How much cotton worth?

  • Oh my God.

  • Pretty good though. Record breaking.

  • Cotton candy manufacturing.

  • Joining us today we have our TV host friend from Taipei. Rima.

  • Hello I'm Rima from Taipei and I'm excited to be in Hong Kong.

  • Let's go.

  • Joining us we have our new-school Hong Kong socialite friend Virginia.

  • You guys are gonna love this place. Theyre doing really cool stuff with Chinese food.

  • Let’s eat.