1⭐️ vs. 2⭐️ MICHELIN STAR Korean Food! BEST KOREAN TASTING MENU in New York 

A food poet.😁

@@perlamono2941 He is indeed a quotable food poet! I think my favorite quote from this video is “it’s like my tastebuds just took a walk in a flower garden after a gentle afternoon misty rain.”

I think that last meal was about a grand. $$$

The caviar alone probably cost $250!

@@cadiza315 my favorite Mike quote ever is, "this salmon never swam a day in it's life it's so dry!"

❤️

Hope you're doing well

Hope you’re doing well buddy. We’re all here for you

Lmao yeah "hard work" like eating food and traveling the world

they both are.

He savors his food all the time. While describing the taste and texture of each dish.

@@Koicee8 he normally eats like a beast devouring everything asap (nothing wrong with that), donno who you've been watching..

He still ate them quick. The speed the spoon returned back to the bowl for another bite 🍜😆

@@katsnboots4709 ya but you can still taste it tho ? You have a tongue right?

Yes, i was like that at our local restaurant like this? felt like McDonalds afterwards.

i've done that before. try to go somewhere fancy and still be hungry afterwords.

@@argonwheatbelly637 the portions are soo tiny tho.

@@jeffsanders5444 it's a tasting menu

@@freespiritventure8462 I don't know if tax is included, but you usually don't need to tip as much as other restaurants because I expect the employees to have a salary in those types of restaurants.

Tasting menu at Atomix looks to be $320 now.

I would say there's ALOT of work, creativity and artistry in the dishes. And there were alot of courses too. That being said, give me something slightly less elaborate but more abundant (and cheaper) for sure. I feel those places are only for true foodies.

@@bawoman I'll agree with that. Insofar as "true foodies", definitely a contrast between types of foodies too, much more privy to the street food and buffet types.

I like to go to these places on special occasions. Usually on anniversaries. I know it's expensive and I would never have imagined going to these places growing up but it's really not an everyday kinda thing. And it certainly isn't meant to be filling. It's not the kind of food that hits the spot after a hard day or something that you can dig in and feel it fill up your soul. But the thing is, you really remember these places. The experience lingers in your mind even after years go by. I only go to these restaurants ONCE. I rarely ever go to the same fine dining place again even of I loved it. I think the experience and the memories of it are really worth it. I'd say start on the low end ($80 per meal ish) and if you enjoyed it, work yourself up. For something like a ten year anniversary, I'd gladly pay $300 each for a meal. With the insane costs of ingredients, the amount of staff they hire, and their crazy work hours, they don't really have a great profit margin in these places. A lot of them are just that passionate about what they do.

@@uho3578 I can kind of understand the mentality of it, but it's just not my cup of tea so to speak. I don't really have any special anniversaries to celebrate besides my birthday though too, so the sentiment really isn't there either, i'll treat myself to some very nice Sushi (which still doesn't cost nearly that much though using many of the same ingredients) or a nice Wagyu Steak, but that's still just more practical and appropriate to me.

Now go buy pork belly, cut it into 1” cubes, liberally coat with seasoning salt and slow roast in a 325 oven for at least an hour. 🤤

@Keto_ Cooks_ that will be my next one to try. Thanks for the suggestion 👍

YESSSS!

@@strictlydumpling loving the videos 👍

@@crashley_2871 Your cardiologist would like a word...

I love eating Eid dishes from different countries

Yes

So only a Michelin star chef can think of putting goose or duck liver in rice? We've done it at two of the restaurants I've worked at and neither of the two had Michelin star's but we were upscale dinning

@@34mattdaman Foie gras is not just goose or duck liver, congee is not just rice and clearly this congee had a combination of mind blowing ingredient that yes only a Michelin star chef can think of creatively putting together hence why this restaurant was awarded a star and your upscale restaurant wasn’t!

I'm sure someone aunty or mother thought of these dishes but figured why spend so much money when they have kids to raise

Foie gras ruined by slimy eels in the same congee

@@Busybeeee you are incorrect Foie Gras is either duck or goose liver and they are either forced fed "duck twice a day for 12 days and goose 3 times a day for 17 days I might have them backwards and sometimes they do it naturally without being force fed.

Christine isn't Korean....

@@vaiaytanxgun4926 yes she is

@@cindyrellaaaaa I thought I read that she was Chinese or Vietnamese...do you have source by any chance?

@@vaiaytanxgun4926 Mike said in a video she’s Korean, can’t remember which one though, sorry

100%

I think these sort of meals are meant to be an experience instead of just filling your stomach. Every dish gives you just enough to experience the flavors and textures that the chef is wanting to impart. You need to go into a meal like this with different expectations than your average restaurant. They are not trying to fill your stomach, they are trying to broaden your understanding of what food can be.

Also normally, after a tasting menu, you are not supposed to be hungry. Typically, there are 12-14 courses, so even if they are all one bite, that should be enough to fill you up. Some tasting menus have less courses (around 7), but the bites are commensurate to the number of courses.

@@freespiritventure8462 well, uncle roger sold them out too with his support of a genocidal regime 🤷‍♂️

When you combine all the courses, it's quite a bit of food.

There is no rule for eating this kind of food. Most people understand by just looking at it that the work done commands some respect and you won't eat it like a burger flipped at McDonald's, so tend to behave during the experience.

Yep

Yes of course they do.

Hear, hear. I agree. He tried recently to appease the masses by going to less expensive places in Korea, but you could tell quite obviously that any appreciation he could muster was feigned, disingenuous, empty. They say 'You can't keep them on the farm once they've seen Paree (Paris)." The thing is, "the farm" is what's real, and in this metaphor, "Paree" is not just fake, it's cruel, in many ways beyond the cruelty of foie gras, that many others here have pointed out.

He's 'unbelievably' biased in the vast majority of videos, especially those that involve Asian cuisine. It's night and day compared to how he reacts to Western food and even Asian food in the US. That and he almost never gives prices or information on things unless it's dirt cheap or surface level, which doesn't help with trying to sell experiences (which a food and travel channel SHOULD be doing.) It's gotten a lot worse in the last few years. Just look at all the time chili oil is added to something. It's not that chili oil just makes everything better automatically (it does make a lot of stuff tasty) it's that the food it's being added to is usually either bland or really crappy and it helps to save face. He's even ran out of descriptors for foods.

@@Valanway Well said!!! I wonder if another reason he uses chilie oil so much is to inadvertently push his own brand of chilie oil. I have also noticed the unbalanced favoritism with Asian food and restaurants reviews. I enjoyed your take on how he has changed as well.

@@daviddavis3134 I think that his channel is mostly on Asian food because that's what he knows best. He probably feels unqualified to judge some upscale western food, that's all. Besides, there are hundreds of other food channels dedicated to western food. And yes asian food in Asia is often (not always, but often) better than in the West, which is completely normal.