All language subtitles for Diners.Drive-Ins.and.Dives.S46E12.1080p.WEB.h264-CBFM[eztv.re]

Hey, there. I'm Guy Fieri
and we're rolling out
looking for America's

greatest diners, drive-ins,
and dives.

This trip...

[both laugh]

[Fieri] ...we're diving into
dynamite dumplings...

My middle name is Dumpling.

...and a trip
around the world.

That sounds like a good combo.

There's Lebanese-Armenian
specialties in Los Angeles.

This is the way I wanna eat
five nights a week.

[Fieri] I've tasted Nepal
in Sisters, Oregon.

When I heard your story,
I had to come meet you.

And a legit Japanese joint
in Cincinnati...

-Just put it on the napkin,
I'll eat it.
-[laughs]

...right on track...

That is my kinda jam.

...and off the rails.

I've never heard
of anything like that
in my life.

That's all right here,
right now, on Diners,
Drive-ins and Dives.

[theme music playing]

[upbeat instrumental
music playing]

Now, typically on Triple-D,
it's a story about
an immigrant

coming from their country
to the United States

and opening up
their culture's restaurant.

Well, this one's
a little bit different.

You see, I have
a Japanese couple
that lives in Cincinnati,

and their son decides
that he's gonna go to Japan,

get his culinary degree,
then come back
four years later

married with a wife,
and open up his own
style of Japanese restaurant.

This is KiKi in College Hill.

One shio ramen, straight fire.

You can't go wrong
with anything you pick
off the menu.

I have your curry.

This is unlike any other
Japanese food that you can get
in our region.

[Fieri] That's because
Hideki Harada brought it
all back

from a completely different
region in Japan.

My wife and I wanted to open
something that is not
your typical Japanese cuisine.

So we're taking
everyday Japanese food,

bringing it here,
and putting it
in a restaurant experience?

Yeah. Basically, anything
that we had in Japan

during the time
that I lived there,

-and I was like...
-[both] "I want that."

Small plates,
elevated bar food.
Really great range of flavors.

-[Fieri] What are
your favorites?
-Really like the pork gyoza.

Gyoza's in the pan.

It's just a great combination
of the cabbage and the ginger
and the pork.

Just reminds me of Japan.

-[Fieri] What are we
gonna make?
-Ponzu.

-The sauce for the pork gyoza.
-Let me see it.

[Harada] Soy sauce,
fresh orange juice, yuzu.

-Do you call yuzu
a Japanese lemon?
-The fragrant lemon, I think.

-[Fieri] Okay.
-Lemon juice, rice vinegar.

-Just put it on the napkin,
I'll eat it.
-[laughs]

-Is that all we're gonna have?
-We're gonna make
pork gyoza.

Cabbage that's been salted,
squeezed, and rinsed.

Fresh ground pork, soy sauce,
sake, lard, ginger and garlic,
black pepper, salt,

and then...

-MSG.
-I was just gonna say it,
it's either sugar or MSG.

-[Harada] Now we wrap.
-[Fieri] Yeah?

Ingredients in,
now we'll crimp.

-Chef, let's see it.
-[Harada] Little bit of oil,
put the dumplings on.

We go straight to water.
We're gonna cap 'em.

And while that's steaming,
we'll make the tuile.

-The water, flour,
and corn starch.
-[Fieri] Okay.

Mix this up. Tuile water.

[Fieri] I don't think
we've ever seen this
on Triple-D.

-A little sesame oil,
crisp up that skin.
-[Fieri] Got it.

This is silly,
this little dipping sauce.

The tuile on this
is fantastic.

-Let me show you
how to do it.
-[Harada laughs]

-Inject it.
-Yeah, you inject it!

The ponzu,
nice, light, bright.

-You want the last one?
-Oh, yeah.

[both laugh]

And your pork gyoza.

It has this crispy texture
that's pan-seared.

It's unlike
any other dumpling.

In the world of dumplings,
where would you rate this,
one through ten?

-15.
-I like that Cincinnati math.

Got karaage.

[man] There's so many
different restaurants
in Cincinnati,

but KiKi's definitely
stands out.

[Fieri] Why do they
call you KiKi?

As a child, nobody
could pronounce
my real name, Hideki.

[Fieri] Dude, I drove up
and I look at the building
and saw the sign and I'm like,

"That's all the sign
that you're gonna
put out there?"

But your reputation
is massive.

-You just got
James Beard-nominated.
-Nominated.

It's a pretty big deal.

Obviously, a great cook.
Well-deserving of all
the accolades he's gotten.

Quality of the food
is fantastic.

And they're constantly
changing the menu

so, every time you come,
you get to try
something new.

Today, I had the pepe meshi.

We got a pepe meshi.

I loved the rice
and the noodle blend.
The broth was incredible.

And the chicken
that was served with it
was delicious, as well.

-[Fieri] What are we
making next?
-Pepe meshi.

-The hooby-heeby?
-Fancy Rice-A-Roni.

Starting with a pot of water,
add chicken bones,
dry shiitake.

-[Fieri] Onion, celery.
-[Harada] Garlic, ginger.

Bay leaf, star anise.

[Harada] White pepper,
kombu. We'll simmer that
for 12 hours.

[Fieri] What's up next?

So we're gonna work
on the chicken.

Salt, black pepper,
white onion,

-Some shiso leaf,
bay leaves, chicken fat.
-[Fieri] Got it.

-[Harada] Cover.
-[Fieri] How long?

-[Harada] One and a half
at 325.
-One and a half minutes.

[chuckles] One
and a half hours.

-So it's chicken tartar.
-[laughs]

[Harada] Then we'll cut it,
and then we'll stick it
with a skewer.

-Throw it on the grill.
-[Fieri] Got it.

-Next up?
-[Harada] We're gonna start
with a shio broth.

Add the noodles.

-Is this just, like,
regular spaghetti?
-[Harada] It is.

Confit garlic,
black pepper butter.

-So it's just black pepper
and compound butter?
-[Harada] That's it.

Let that reduce.
That'll go on top
of the rice.

Finish it with
the chicken skewer,

a little plum sauce,
with a little seaweed.

-Bro, this is very different.
-Oh, yeah.

[upbeat instrumental
music playing]

Texturally, the rice
to the pasta is spot on.

Little bits of the nori,
that umami that you get
from that, love it.

The confit
chicken, outstanding.

And, then, the acidity
and the funk
of the plum sauce,

and you've found magic.

That is my kinda jam.

Pepe meshi is my favorite.
The chicken is fantastic.

[woman] Oh, this is all mine.

-You don't share?
-No, not this.

I've never heard of anything
like that in my life.

We're in Cincinnati,
so we put chili
on spaghetti here.

-More curry.
-I'm here once, twice,
sometimes three times a week.

[Fieri] You love what you do,
you love your culture,

you're staying traditional
when necessary.

But then as soon
as you wanna bounce
off the beaten path,

-and go do what you do,
you do it.
-[laughs]

I'll be back.

Up next, I'm bringing in
an expert witness...

I feel the family heritage
in this dish.

[Fieri] ...to meet
a mother-daughter duo
in Los Angeles...

You two make a perfect team.

[Fieri] ...serving up
off-the-hook shawarma.

I feel so warm-a
from the shawarma.

-And a dumpling detour...
-Mmm.

...turned into
a destination dish.

This is the type of dish
that's worth driving
an hour across town

to come and get.

[instrumental rock
music playing]

[Fieri] So I'm here
on the East Side of Hollywood

in an area
close to Little Armenia,

and I'm with the one and only
superchef Nyesha Arrington.

All right, you know
where I'm taking you?

I do. I've actually
been wanting to get
to this restaurant

for a long time.
The incomparable
Jonathan Gold

wrote about this place
and my restaurant.

Fantastic. Well, if you're
into falafel, if you're
into shawarma,

if you're into
Armenian-Lebanese food,

you are gonna love Marouch.

I need more yogurt sauce.

There's nothing flashy
about it,

but when you come in,
the food is just killer.

[Nelli] Tabbouleh
on the plate.

We live down the street.
We pay the sunshine tax
and the Marouch fee,

and it's so worth it.

I've had a lot of
Lebanese-Armenian food.

This is easily the best.

[Fieri] And it's stayed
that way even after
Haikuhie Tataryan

took over from
the original owners in 2018.

And she brought in
her mom, Nelly,
to run the kitchen.

So how long
had the restaurant been here?

Since '82. The original
owners were retiring.

She called me and said,
"Would you like
to do this thing?"

I know there's a large
Armenian community
in Los Angeles,

-I don't see a lot
of Armenian restaurants.
-True.

You're from here,
you're from LA.

More towards the Valley,
I feel like.

-Yes!
-No?

-Glendale, NoHo.
-Totally. Absolutely, yeah.

But here, in LA proper,
there's not a lot?

-There's not a lot.
-[Fieri] Okay.

And now, were you
a chef before this?

Uh, no.
But I love the kitchen.

-[chuckles]
-Okay, well, I love planes,
but I'm not a pilot.

-So, you know...
-[all laughing]

-So that kinda worked out.
-She loves to eat.

-She loves to eat?
-Yes.

Okay. What are we gonna
make today?

-We're gonna make manti.
-What is that?

-[Nelli] A small dumpling,
sauteed in yogurt sauce.
-[Fieri] Okay.

I got a manti coming up.

I love manti
because of the dumplings.
It's something different.

All right, so what
are we starting with?

[Nelli] Dough for manti,
flour, two eggs, salt,

mix it, warm water.

-It's a good workout.
-[Fieri] And then we cover it
with plastic.

[Nelli] For two hours.

And while that's resting,
we make the filling?

-[Nelli] Onion.
-[Fieri] Pureed.

[Nelli] Black pepper,
paprika, salt.

-Okay, what do you think
of this?
-Let me see.

-No, you can't smell.
You can't smell, no!
-Come on!

[Fieri] I think I know
what it is.

-Aleppo pepper.
-Aleppo.

-[Nelli] Mix it all together.
-[Fieri] Into the ground beef.

[Nelli] Now we're gonna
roll out the dough
for manti.

This is how I cut it.

[Fieri] I got
what you got going here.

Just don't lose the ruler.

There we go. Okay.

-Oh, so we're gonna make
each little square?
-[Nelli] Yes.

-[Arrington] Wow.
-[Fieri] All right,
show me one.

All right, we have the meat.

That amount of meat
is gonna fit in that?

-[Arrington] My
kinda dumpling.
-[Fieri] Wow!

That is about the craziest
ratio I've seen

How many come with an order?

-[Nelli] Nine to ten.
-Why nine to ten?

-[Arrington laughing]
-Nyesha comes in, there's ten.
Guy comes in, it's nine.

-What are we making now?
-[Nelli] Tomato garlic sauce.

Oil, garlic.
We're gonna saute it
until you start smelling it.

Who taught you
how to cook these dishes?

-My grandmother. Every time
I mention grandmother...
-You wanna cry.

-...I wanna cry.
-That's the soul
and the love.

[Nelli] Tomato paste,
red pepper paste, dry mint.

-That sounds like
a good combo.
-[Nelli] Water.

-Smells incredible.
-[Nelli] Salt.

We're gonna cook this
three to five minutes.

The last part
for the dumplings is what?

[Nelli] Rice and noodle pilaf.

-Margarine, noodles.
-[Fieri] Your thin...

-[Nelli] Vermicelli, yes.
-So, basically, angel hair.

[Nelli] We're gonna brown it.

-Developing flavor.
Toasty, nutty.
-[Nelli] Yes.

-Rice.
-[Fieri] That we rinsed.

[Nelli] We have water.

-[Fieri] Okay.
-[Nelli] And, then, salt.

-And, then, we're gonna
cook this covered?
-20-25 minutes.

We're gonna start
with rice pilaf.

Pick the dumplings
to the yogurt.

-What's in the yogurt sauce?
-[Nelli] Yogurt, salt,
and garlic. That's it.

-A little bit of water.
-[Fieri] Okay.

-[Nelli] Ready? All right.
-[Fieri] Yeah.

Wow.

-No holding back
on the yogurt on this one.
-Not at all.

[Fieri] Slinging it.

Now we're ready for the sauce.

[Arrington] Smells incredible.

Top it with almonds.

[all laughing]

Wow, I love the tang
and the brightness that comes
from the tomato sauce.

Beautiful. I feel
the family heritage
in this dish.

-The more she talks,
the more dumplings I eat.
-[all laughing]

The dumpling is nice
and meaty,

but the real body of the dish
is the rice pilaf.

It's really just
an amazing dish.

I mean, there's flavor
all the way through
your palate.

This is the kind of dish
that's worth driving

an hour across town
to come and get.

[Nelli] Manti for table six.

The manti is, like,
mouth-watering. I could get
lost in that sauce.

It's that good, like,
sour and sweet
sort of mix.

Lamb luleh ready for seven.

Everything is served
family-style, so there's
huge amounts of food.

Just keep bringing it
and bringing it till you
have to waddle out the door.

[Fieri] This is Gabe
and Dillon, the son
and brother

of the great,
late Ben Lefrancois.

Ben was a manager
for me in LA back in the day.

What do you think, bud?

This food is, honestly,
really good.

I would definitely
come back here.

This is the kinda place
you bring somebody to,

they're gonna have to be
a little bit adventurous,
but worth it?

Yeah, 100 percent. So good.

[Nelli] Lamb kebab, ready.

We're gonna fight
for the last dumpling.

When we come back,
you're gonna make
another dish?

-Oh, yeah. Beef shawarma.
-[Fieri] Fantastic.
Don't go anywhere.

Oh, do you see that
over there, the picture
they have of you?

[Nelli laughs]

-[Fieri] I know
those kinda rulers so well.
-From elementary school?

-Mmm-hmm.
-[laughs]

Yeah, that's exactly
how I knew them.

Welcome back, Triple-D.
Hanging out in Los Angeles
at Marouch,

with Chef Nelli
and of course the one and only
Chef Nyesha Arrington.

I called Chef and I said,
"Listen, I've got a place

that does Lebanese-Armenian
food. Are you down?"

-And she said...
-100 percent.

The veggie combo.

I always have an incredible
time when I come in.

[Nelli] Beef shawarma, ready.

Today, I had the beef shawarma
and I am the happiest
boy in the world.

I killed all of it.

-[Fieri] What are we
gonna have, Chef?
-Beef shawarma.

Vinegar and white wine,

oil, allspice, seven spice,
black pepper, cardamom.

We have salt, onions,
bay leaves, lemon juice.

Now we're gonna put
our meat in it.

-It's tri-tip.
-[Fieri] How long will we
let this marinate?

[Nelli] Two days.

-And then, we'll put it
on the skewer?
-Yes.

Small pieces first.

-So the bottom
will be narrower.
-[Arrington] Mmm.

[Nelli] Now we're gonna
top it with the fat.

-Continually basting itself
as it cooks, I got it.
-[Nelli] Mmm-hmm.

-[Fieri] And an onion.
-[Nelli] There we go.

All right, now we throw this
on the rotisserie.

How long will it stay
on the rotisserie

-before we're ready
to start slicing?
-[Nelli] 20 minutes.

-[Fieri] That fast?
-[Arrington] Wow.

-So we're ready
to make hummus.
-Yes.

[Nelli] Cooked and cooled
garbanzo beans.

-Tahini.
-[Arrington] Wow.

Salt, garlic.

-[Fieri] Lemon juice?
-[Nelli] Lemon juice.

Olive oil. Mix it with hands.

-With hands?
-Yes.

-[Fieri] Squeeze the beans.
-[Nelli] Squeeze the beans.

Kinda break 'em down a bit.
Sort of a layering
and blooming of flavors.

So you create this really
beautiful experience.

It's like she's doing
interpretive dance.

When do they go
to the food processor?

[Nelli] After they rest
a couple of hours.

-[Fieri] And they we add
more lemon juice, more salt?
-[Nelli] Yes.

-[Fieri] More olive oil,
more tahini?
-[Nelli] Yes.

This is onions and sumac.

-[Fieri] And parsley.
-[Nelli] Parsley.

[Fieri] And a little tahini.

-[Nelli] We're gonna cut...
-Can I do it?

-[Nelli] Yeah, sure.
-[laughs boisterously]

[Fieri] It's the holiday
carving knife
that's my favorite part.

[Nelli] There we go.

-That enough?
-Yes.

We're gonna put some here,
and your bread.

-Start building.
-[Arrington] Okey dokey.

-It's really light and fluffy.
-Yeah.

I feel so warm-a
from the shawarma.

The flavor of the lemon
is incredible.

-Yeah.
-And how it, sort of,
tenderizes the meat.

There is so much flavor
in the meat, and when you get
that hummus with it...

-[Nelli] Mmm-hmm.
-[Fieri] ...and the pilaf...

-that's a meal right there.
-[Arrington] Beautiful.

-This is the way I wanna eat
five nights a week.
-Delicious.

[Nelli] Beef shawarma.

You can't come here and not
have the beef shawarma.
The meat is so juicy,

and it's so tender.

The hummus is smooth
and creamy. It's got a ton
of flavor in it.

Ooh, that sesame sauce hits.

-Chicken yogurt.
-No matter where you are
in Los Angeles,

this is worth the trip.

What a fun place. You put
so much of your heart
in the plate.

-Yeah.
-You can really taste it.

Your daughter was very smart
in getting the restaurant,

but really smart in bringing
you in to command the ship.

You two make a perfect team.

Coming up, real deal
Nepalese flavor in Oregon.

It's like shazam!

I don't know why I didn't
say that myself.

Stuffed in the dough...

It's part potsticker,
part ravioli.

...and on the bun.

It's more than just having
something to eat,
it's a full experience.

[instrumental rock
music playing]

Well, it's not many times
that we have to 68 it
out in the snow,

but this trip is worth it.

We're about 25 minutes
outside of Bend, Oregon,
in Sisters, Oregon,

and we're here to check out
a restaurant that's got
a great story.

It's a husband and wife team
from Nepal.

They're making great food,
Himalayan food. Lot of people
haven't had it.

But even more importantly,
they're raising a bunch
of money

and sending it back
to kids that are in need.

This is High Camp Taphouse.

Chau Chau's out
for table five.

Typically, you don't find
something this special
in our region.

Chicken curry
for number three!

The food is delicious,
beer has a great selection,
and people are wonderful.

[Fieri] And those wonderful
people are Nurbu
and Pema Sherpa

who are firing up
traditional recipes

straight from the Himalayan
region of Nepal.

My mom owned a restaurant
in Nepal, and she is known
as the best chef

in the Sherpa community.

-That's a big title.
-That's right.

Three momos gone.

Momo is a type
of Nepalese dumpling.

You bite in the side,
tip it up, and drink
hot, juicy soup.

Seems like a fusion
between Chinese
and Indian cuisines.

What are we making, Chef?
What's the first thing?

Bone broth for the dumpling.

My middle name is Dumpling.

[Nurbu] Water,
bones going in,
and onion, cabbage.

-Carrots.
-Green onion, garlic, paprika,
salt, and garam masala.

-Got it.
-[Nurbu] More water.

Bring them to the boil.

[Fieri] And this is gonna be
the liquid inside
of the dumpling?

-[Nurbu] Yes.
-[Fieri] While that's going,

what are we gonna
work on next?

-Momo filling.
-[Fieri] Okay.

[Nurbu] Onion, green onion,
garlic, bone broth
that we made.

Get the ground beef.
In Nepal, we don't eat beef,
but we eat water buffalo.

Yeah, real easy to get
that water buffalo.

Cabbage, Sichuan
pepper, jimbu.

It's almost like chives,
but you can only find
up in the Himalayas.

Garam masala,
red chili flakes,
soy sauce, salt.

-And then, our mixture.
-[Nurbu] So we just mix it
just like that.

[Fieri] All right, next up.

-The dough for the momos now.
-Got it.

[Nurbu] Water and flour.

Rest it 15 minutes,
and we knead a little bit.

-[Fieri] Run this
through the sheeter.
-Till it's smooth.

And then, you cut it,
get the filling, pinch it.

This is all-time.
Every culture has a dumpling
of sorts.

And we call it momos.

-[Fieri] How long
do they steam?
-[Nurbu] 15 minutes.

-While those are steaming,
we'll make the sauce?
-Yes.

Red onion, garlic, tomatoes,
salt, cumin, garam masala,
turmeric, paprika,

green onion,
cilantro, vinegar.

Once it's cooked,
we blend it up.

-Got it.
-[Nurbu] We're gonna
plate 'em, sauce 'em.

It's part potsticker,
part ravioli.

That's outstanding.
Yeah, this could be a problem.

There's a lot of flavor
in this, it's not just
a dumpling.

You're getting flavor
that is beyond ground beef.

That bone broth, great pieces
of herbs, the little bit
of the cabbage,

there's texture in it.

But the thing I love the most
about it

is the dumpling wrapper
is tender, juicy, delicious.

Here's your momo.

It's fresh, it's real savory.

A lot of spices in it.
Then the sauce is sweet.

It's kind of like
one of the last
discovered types of food.

Yeah, that's very good.

Shapta's out for table
number eight!

Pema and Nurbu are doing
so much for the Nepalese
community back home.

We have 68 kids
that we sponsor

-to go to school in Nepal.
-You're amazing.

Their fundraisers
are sold out.

The owners put their heart
and their soul
into this restaurant,

and that means a lot.

Bao order's up!

Bao wow sandwich,
it's basically a pork belly
that they marinate.

It's almost like a taco-style
with a sticky bun

The whole package
is just wonderful.

What are we into next?

-Bao dough.
-Like bao bun?

[Nurbu] Yeah.
We start with flour,
yeast, milk.

-Not like yak milk
or anything.
-No. Yak is a male.

-Don't milk the yak!
-I knew I was doing
something wrong!

[all laughing]

-What's a female called?
-Nak.

-So yak is the male...
-[both] Nak is a female.

Now the dough is rested,

we just give it a little bit
of a knead, roll it out
and, then, cut it.

-Just like that,
fold it in half.
-Right.

[Nurbu] And we steam
right away.

-Okay, what are we
gonna stuff it with?
-[Nurbu] Pork belly.

-[Fieri] Sear it.
-And now we cook it
in the pressure cooker.

Oil, red onion, garlic,
pork belly, soy sauce,

salt, and good old beer.

Oh, I thought this
was the "Enjoy it
while you watch" beverage.

[Nurbu] Cook for 15 minutes.

This whistling has stopped,
the buns are steaming.
Next up, Chef.

Shosom sauce.
Some blue cheese.

-This is blue cheese dressing?
-This is blue cheese dressing.

Green onion, cilantro, garlic,
salt, water.

That's blue cheese sauce
knocked up a little bit.

[both screaming]

That's good! [laughs]

-Ready to dish.
-[Fieri] Okay.

God, I was scared
he was gonna grab
another one out of there.

I'm like,
"I can't handle this."

[Nurbu] Greens.

Shosom that we made.

The bun is hot!

The bao bun is delicious.
Perfectly steamed.

The pork belly
is nice and tender.

You've got the richness
and the fattiness
of the pork,

a little bit of that
soy sauce, some of that beer

and, then, all of a sudden,
you get punched

with this tangy funk
from the blue cheese.

It's like shazam!

[laughs]

I don't know why I didn't
say that myself.

Bao's almost ready.

The pork belly is very tender
and it's got a unique sauce
with the blue cheese.

Really citrusy and light.

Some of the best food
I've ever eaten
in Central Oregon here.

Pilsner and here's
your Bodhizafa.

It gives you a little feel
of Nepal. Definitely have to
make sure

you stop in and try it.

[Fieri] It's more than
just having something to eat,
it's a full experience.

When I heard your story,
I said I had to come meet you.

This whole visit was...

-[both] Shazam!
-[chuckles]

So that wraps this edition
of Diners, Drive-Ins
And Dives.

If you wanna get
some of the recipes
from today's show,

go to FoodNetwork dot com.

I'll be looking for you
next week on Diners,
Drive-Ins and Dives.

Yeah, people have mistaken
yak milk for nak milk.

-Nak milk?
-Yeah.

-Don't nak it.
-No nak.

-Right--
-No, you nak it,
don't yak it.

[all laughing]