The Fine Dining Restaurant in a New York City Subway Station | On The Line | Bon Appétit
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- Опубликовано: 8 сен 2024
- “Nōksu is located underneath the 32nd Street subway station which is unconventional for a typical fine dining restaurant.” Bon Appétit spends a day on the line with Jing Wen Ng, Chef de cuisine at Nōksu in New York City. Located in the subway, no gas stoves or open fires are allowed, so chefs must get creative with their techniques.
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
I opened Noksu as the bartender and beverage lead for the first 6 months before moving out of the city. Chef Dae is incredibly driven and an alchemist when hes desiging dishes. Chef Jing is the glue and one of the hardest working people ive ever met in the industry. Great to see them both getting their shine. Really grateful to have been a small part of the start of Noksu.
she does seem the heart :)
Liar, you were fired for steaking wines out of the cellar
@@Avery-cq6ctIM DEAD. is this true
@@lonelyhearts4216Never trust the words of someone who isn’t careful with their letters.
They are closing the business down in NYC due to Crime so you were smart to leave.
This sounds like something out of a SNL "Stefon" skit in the best way. This place has everything, a secret code, a back hallway subway entry, black marble, a chemical rack and squab.
😂
MTV's Dan Cortese...
this
place
has
everything
Spot on!😂
Awful looking tattoos
Nice to see a Singaporean enjoying and living out her passion for food and being successful! Props to you, Jing Wen!
wth does being singaporean have to do with anything lol
One of my favorite chefs I have ever had the privilege of working with. Chef Jing is so wonderful.
@@faithlessleap worked with her at Noksu and she's the core of the restaurant. We're you at the modern with her?
I worked with her two, we did some naughty things in the wine cellar once
"Chef Dae loves the chemical rack"
In his defense, chemistry is legitimately fun and magical.
I’m loving how cozy & intimate the restaurant is. It would be cool to have a small gathering there.
Yeah mom I’ll be back I’m gonna go eat some pigeon in the subway real quick I have a reservation
How could she ever take a day off? She does so much
It’s what she signed up for. Vacation will come . 👌
This is what the restaurant industry is! If you want to be the best, you must have laser focus every day.
This is the life of a Small Business Owner
If you love and enjoy your job, youd never really think about days off lol
She is single no kids
The truffle pearls process was magical , wow kudos to the chefs you guys are great.
This chef who didn't do well at school is the most employable person in the world.
???
Culinary school=/How to Cook
Nice idea but I’m a Train operator in the nyc subway system and the amount of rats and roaches seen daily scares me for this restaurant no matter how much precautions they take.
ikr, i had a mouse literally run over my shoe in a subway tunnel... and i was the only person in the tunnel like why did it touch me?!
I'm a restaurant industry person and trust me, there are just as many rats and roaches everywhere. Regular restaurants have basements too and Noksu's food storage is in the basement of the hotel next door, which def has it's own restaurant and keeps it's own food in the same basement. Not disagreeing, just... it's all that gross. Whole city. Bodega cats + cooking to high temperatures + not thinking about it too much is the only thing you can do.
There needs to be more businesses tied to subway lines. Just look at Japan. It's designed so that when you get off the train you immediately go a restaurant, bar, bakery or supermarket
Being a native New Yorker. One word. And this word multiplies every year. RATS. Uncontrollable. As much as I love my city and being a private chef. 🤔
Japan subway is privately owned, MTA is government owned, their priority is not to maximize profit.
@@tlanimass952 it is to maximize profit by overcharging their customers that's for sure.
What a hard working Chef!!! She does a lot of things at once and i got nothing but respect for her🙌🏻💪🏻🙏🏽
I was expecting her to also mop the floors since she seems to do almost everything
Ha, she probably does. Most chefs are responsible for cleaning the kitchen top to bottom. Theyd be lucky to even have a dishwasher person.
"It's a fortified wine". Closed captions: "45 wine". Well done computer.
"Agar is a setting agent". Closed captions: "Agar is a setting Asian".
08:40 captions "reflect" instead of "refract".😅
This is absolutely _fascinating!_ As one who loves to know "how it's made," or what goes on behind the scenes, this held my rapt attention. The fact that it's a teeny tiny place in an unusual setting in NYC makes it even more unique and noteworthy (not to mention "bucket list-y"). Oh to be able to get an actual reservation there some day! Chef Jing has personality plus, and handles everything with aplomb, and so easily. Really interesting. May Noksu have long life and have much (more) success!
Have to admire her mentality, nicely grounded.
I see what you did there
They need to install a power switch up higher to reset the induction stove faster. Or, have the mfg fix that problem.
@@swedesam the space has garbage electricity access. Thankfully the hotel above the restaurant lets the team use outlets outside the property. It used to be a newsstand and shoe shine, the access to solid power lines is minimal
I still eat Haw Flakes even as a grown up. When I pass by a convenience store, I always grab a few packs. The draw back is after a few months, they get dried up.
Wow what a great looking place and experience. This is a place I would love to go to.
As someone that is not in the culinary world, I enjoy the simultaneous creativity, specificity, and culinary science of chefs. Such excellence!
I would love to experience a meal there some day.
Love how Chef was including here and there what her role as CDC was responsible for.
_Lewis Black voice_ ...Because when I think of the NYC subway... I think "fine dining".
lol
Honey, do you want to go and eat in the subway.😂😂👍🏝️🇨🇦
This CDC is preme. Detail orientated, but relaxed while still being engaging. Also that giggle cute af
Squabbbbbbbbbbbbbbbbb😂 love me a piece of squabbbbbbbbbbbbbbbbb😂 seriously such a cool place and restaurant.
Hope everyone is well 💪🙂
Dude, this is the coolest sounding restaurant in NYC. A speak easy in a subway station. I have to go here. Especially to try squab.
This is a must try! See ya in October 🤝🏽
Really, whoever or whatever did the subs couldn't just write "Shibuya"?
It's the ol' Bon Appetit payscale mentality
Yeah the subs are terrible in this one. Check out 4:41 "ding dongs" 🙄
Jiro is in Ginza not shibuya
@@erikajane3957 Tell that to the video my guy.
Noksu ~ cool place, cool concept and deliciously innovative cuisine… would love to do some equally creative wine pairing with the tasting menu! Definitely visit next time I’m in NYC…
@@JohnEXPTalk for 150 (might have changed since I worked there), they have a wine pairing utilizing all natural and organic wines. Worth the money for sure
I love this series please keep them coming
It's a helluva thing to be inspired by Jiro Dreams of Sushi. If you haven't seen it yet, do yourself a favor and watch that documentary. Incredible examination of one of the greatest masters in japan
Singapore represent 🇸🇬 🇸🇬 🇸🇬
Get it chef 💪🏼
Omg this looks incredible
These people have my serious respect. The spatial limitations add stressors that I could never function with. 😅
5:38 You can tell they're not pretentious because the spatula has a smiley face on it :)
The executive chef seems like a mad scientist
Did these captions go through any proofreading? Why are there so many mistakes? "Setting Asian" being the most egregious of all - she was clearly saying "setting agent" given the context
9:10 "Blast freezer is protein cake", literally shows an in video caption that it should be $14,000. Agree, no proofreading whatsoever.
Google's AI does the speech to chat captions.
6:10 "taco berry" when the menu said Huckleberry and "[indistinct]" instead of "Chrysanthemum"
"45 wine" 🫠
Omg we are SQUAB growers in California! Love this
The restaurant is lucky to have this young lady.
That guy is really….. handsome
I had the joy of eating here in February. The attention to detail was so impressive - although yes, the squab was definitely a star.
Oh dude, that candy!!! My childhood hahah
8:45 Pretty sure she's saying "refracted" but the captions say "reflected"
It costs $200 a person pre tax and tip
Destroy tipping culture.
That’s a bargain for a fine dining prie fixe menu in NYC.
@@wifine1951 Push leadership to change the minimum wage for waitstaff.
Ok
@@namewithay price is now 195 for 14 courses. 20% tip is included. The chefs get between 10% and 20% of those tips onto of excellent salaries and hourly rates. One of the few places that shares tips with the kitchen and partial revenue with the FOH and BOH teams
I love the concept/execution and hope to visit next time i'm visiting NYC. btw Sukiyabashi Jiro is located inside a Ginza subway not Shibuya.
Refracted. But wow I’m in love with this.
Very interesting location to say the least.
the idea of having a fine dining restaurant in a subway station in NYC no less is wild and cozy at the same time.
I am a, New Yorker. I live in, Manhattan. I will try my best to make a reservation. This chef 🧑🍳 seems to know her, stuff.
I see you chef Jing!
I thought she was Singaporean when I saw her surname “NG” - one of the few (only?) countries in which those of Chinese descent retained surnames in dialect form with given name in pinyin form as a matter of policy (in Mandarin Chinese it would be Huang or Wu, depending on the dialect and character used). But I couldn’t be entirely sure because some other diaspora Chinese communities have a similar practice (e.g. some Filipino Chinese carry the Ng name), but she confirms it in the haw flakes segment - so thanks for leaving that in!
The surname Ng is quite common in Hong Kong as well and my mum used to give me haw flakes after drinking bitter Chinese medicine when I was young.
@@Mikupigeon Yep. But not usually combined with given name in pinyin. It’s typically all dialect or all pinyin not half-half. That seems to be unique to Singapore. Although now that I think of it do Malaysian Chinese do it that way too? I can’t think of any examples off the top of my head.
OMG HAW FLAKES IN THE HAWTHORN 😂
Hey Bon Apetite, “[speaking in foreign language]” is not a subtitle. Google the station name. She even names the movie where you can find it.
Those are auto generated
@@mattymattffs wrong
@@mattymattffs
The regular captions, not the auto-captions, have that label. Plus, auto-captioning usually attempts a spelling instead of inserting "speaking foreign language"
Chef Dave's chopping had me thinking someone's at the door 😅😅
3:15 Korean chef Dae Kim is so handsome!
Awesome
This was a really interesting video! Loved the chefs.
I can’t get out of my head the idea of the rats underground! I see so many rats in the subway! You can’t tell me they are not getting in there. It’s already a problem in above ground restaurants. Plus NYC subways are so filthy! It’s an idea but idk about doing this in the NY city.
-On 34th street prob one of the filthiest subways!?
I’m a Train operator there and the amount of rats and roaches I see it scares me for them
I eat the exact hawthorn flakes as snacks!
chef dae is so cute
I m Sporean too hopefully to see you at the restaurant
SINGAPORE MENTIONED RAA 🗣️🗣️🇸🇬🇸🇬🇸🇬
0:08 You'd think they'd wipe off the sign before filming.
Those beniets look amazing and hard to make.
Those rats be eating fine dining lol
Oh yea pigeon sounds delicious said no one ever
Rats and Ninja turtle will love your place !!!!!
"blast freezer is protein cake"
This is the kind of place that makes New York so cool
Much respect chef 🙏 🔥
MEGA>. Can't wait!
Love This!!!!
i cant believe that smiley face spatula is nsf approved
Impressive.
Awesome!
i really enjoy these on the line videos. It really inspires me to become a better chef and understand other styles and arts of cooking around the world.
Chef Dae a baddie fr
Chef Dae is definitely eating some buns.
It's cool that us civilians now know what a CDC is, thanks to The Bear. 🤠
I think she is a chef de cuisine
That’s what she said. (I guess)
1:22 if you turn on the subtitles you'll find that shibuya is now not a name and a foreign language.
Looks cool! But I’m broke and I’m sure this is expensive
I’ll take a number 7…hold the rat please lol
If you use a polyscience control freek, you dont have to watch everything. Also the Haw flakes was used traditionally in Sweet and Sour sauce.
I Love NYC!!!
I think she might be the CDC and they have limited space, small kitchen due owing to the subway location
That blast freezer is 14k ? lol
9:10
if this is not her husband given that deadpan interjection over what he really thought of the 'Blast Freezer'; I would be shocked
🤣🤣🤣🤣
Misspelled Beech Mushroom
In Jiro Dreams of Sushi, Jiro Ono's restaurant is located in Roppongi down in the basement of the Ginza station just for anyone who is trying book a reservation. You have to typically book 4 months out as they are completely full.
Oh, New York City, may your obsession over high low pretentious secret concept restaurants never end
What is that Craftable thing she takes about.?
What an interesting concept. I'm intrigued to visit sometime.
This is Harold Finch of cooking
Very Nice
You need a bigger spatula
It's fine dining, tiny offset spatula is all you get
how do they handle flooding
Maybe it's never flooded before, so they also wouldn't know until it happens
Hasn't happened yet but there are fail-safes to make sure heavy rainfall doesn't disrupt service
By giving his back to the cameraman while talking the Head Chef also gave his back to 6M potential viewers. It’s time for this industry change and bring some kindness to others.
Nice
The price of the squab took me out