The "purple potato" in the pie is actually "ube," a tuber originally from Southeast Asia, likely New Guinea. It is grown in Hawaii because ube is popular there among the ethnic Filipinos and Okinawans. Bob Chinn was born in Duluth but being ethnically Cantonese Chinese, he probably had relatives in Hawaii and learned about ube from them. Chinn died two years ago, at the age of 99. R.I.P.
The king carb and steak to cook delicious and tasty meals,you team work as one ,everyone enjoy their job,everyone knows there job.I was barbecuer for 22 years you have to love understanding heart-to do a job that’s what makes it worth it to work as a team.
2015....but...I just Google them on my phone..and their still business..and saw their menu prices...very affordable for the products they are preparing...I'm in Florida...we may to take alittle trip to have dinner there.....
Okay. That has to be an old video, because I was just there a little under a year ago, and it's nothing like that now. Don't get me wrong. It's still had customers but nowhere on the scale of what you see there and their food. The menu is more limited than it had been, and i've been going to Bob Chinn's since I moved to Chicago in 2001. I used to love this place! But it is definitely gone downhill. The quality of the food as definitely gone down.
Bob died a while ago. The food at his son's former Chinn's on 34 in Lisle was absolutely amazing. To have such a vast menu and be able to do all of those dishes so well was just incredible. Howard, the owner closed it down right at the very start of the pandemic. I miss it so much. The lobster and crab egg rolls as an appetizer were like eating at a 5 star place. The rolls with the garlic and olive oil were amazing. The fish was always so fresh it reminded me of eating anywhere on the coasts. Bummed to hear the original location has fallen off.
Yes, and it's not cheap, but like everywhere else, things have gone way up. It's not as expensive as some higher end joints, but it can sting the wallet if you get carried away.
Also in this video I remember years ago when I worked at a Irish restaurant in midtown Manhattan where the restaurant served lunch and dinner, but lunch was just plain crazy like several busses came in so I asked Margo,to open up the downstairs to catch the overflow of customers and I was thinking about the wait staff,and by Thursday they made enough money to pay there rent which made them very happy to say the least and when I was hired I made the specials very different but the customers had no problem with that because they could identify with that because I went main stream and sometimes it made it very difficult for them to choose and I worked the broiler and saute station,and I precooked the burgers because it takes time because I knew that they only had 30 minutes for lunch break and back to work for them but dinner service was easy as they all went home with a couple coming in for a quick beer or wine and I asked Margo,what about Shaun and she said that Shaun is very slow and the wait staff didn't like him because he was so slow,but they preferred me over him,because of my speed as some customers don't have patience and it's bad for the business as I know that the wait staff is hired at minimum wage as they are working for TIPS. TO INSURE PROPER SERVICE.
In this part of the video he talks about the sweet potato pie,and it's purple in color from Hawaii and that filling is called TARO root which is usually made for POI.But my Ma made Taro cakes made with coconut milk and unsweetened butter and cooked with unsweetened butter, excellent as that's the HAWAIIAN WAY.
Orders a sweet potato pie Gets told there's mashed potato in it Acts all surprised pikachu face Like....its a sweet potato pie of course there's mashed potato in it How did you think they got those consistency?
In this part of the video look at the amount of trucks waiting, and I remember years ago when I worked at Hunts point that when I went to work the amount of trucks waiting to go inside was just plain crazy as Hunts point feeds the city literally as they have expanded it to meet the demands of the city as there is roughly 8.5 New Yorkers in the 5 bourgous 17 million state wide 2nd to California a lot of mouths to feed,but it was good for me to see and it's in the BRONX.
NYC back in the day was so over packed with businesses and people, everythng took forever. That's no longer the case. San Fran used to have restaurants as good as NYC's best, if not better. I think that's changed now.
Also in this video he says that this is a big kitchen, but I am a Chef by trade,and the biggest kitchen I have been is the WALDORF ASTORIA, and after that is TAVERN ON THE GREEN in Central Park which is 30 blocks long,and there is another restaurant in central park called The boat house which is fine dining and the SOUS CHEF working there is JIMMY who is from Mexico and he worked under me for 8 years and he didn't go to CULINARY SCHOOL as I taught him everything I know from my notes to hands-on training and I also taught GEORGE also from MEXICO is also a SOUS CHEF, and I taught ALBERT LUCAS who went to the CIA ,and he works in WASHINGTON DC,feeding the SENATORS as I am very happy for all of them as well as for Charlie who hired all of them but the deli was very busy with 6 delivery guys and no other deli could compete with us as CHARLIE hired me as a CHEF/MANAGER to oversea the total operation from A TO Z. And where I live no deli makes any hot food which is a total joke in my opinion .
In this video I agree with the person who said over priced,not worth going to and after the virus many restaurants closed for good as I just went to CHINATOWN the prices of food has jumped up so many people just don't go as I buy what I need and go home on the subway it's a lot faster and cheaper as it's just me and my cat as all my children are grown and they are all happy. And I watch the prices of all food and basically know what I want
Also in this video I understand ALASKAN KING CRABS,but in this video I saw MAHI-MAHI,which is part of the dolphin family and here in NYC you can't buy MAHI,because there is no demand for it as I think that the general public doesn't know about it but being from Honolulu Hawaii, I know and the post office won't allow it even if it's frozen because the post office scans everything even letters for fear it may be a bomb. Better safe,than Sad.As they say.
@@jimwong2823 I go all the time. They don't offer 3 ounce portions on any type of fish they serve. Not even at lunch service. You're telling lies Jimmy, stop yourself
"The chaos in this kitchen is actually rhythm," the man says. I like it, indeed
The "purple potato" in the pie is actually "ube," a tuber originally from Southeast Asia, likely New Guinea. It is grown in Hawaii because ube is popular there among the ethnic Filipinos and Okinawans. Bob Chinn was born in Duluth but being ethnically Cantonese Chinese, he probably had relatives in Hawaii and learned about ube from them. Chinn died two years ago, at the age of 99. R.I.P.
All foods makes me crave ❤😊
This Restaurant is amazing!! Bucket List item ✔️
Beyond the edible offerings, the crew obviously 'Rides For the Brand'.
The king carb and steak to cook delicious and tasty meals,you team work as one ,everyone enjoy their job,everyone knows there job.I was barbecuer for 22 years you have to love understanding heart-to do a job that’s what makes it worth it to work as a team.
OKAY I COMING FOR LUNCH ❗️❗️❗️❤❤❤
Great video!!
Damn I'm hungry!!!
2015....but...I just Google them on my phone..and their still business..and saw their menu prices...very affordable for the products they are preparing...I'm in Florida...we may to take alittle trip to have dinner there.....
This was filmed in 2015.
Your grace 😌🙏💜💫🪶
I love purple yam ❤️
At their prices, how can anyone afford Bob Chinn's? Good for them🤪
awsome job guys and gals👍💯💯💯💖 from sacramento,ca.
5:15 Ajinomoto MSG is the secret ingredient I supposed.
That is correct
Does everyone cooking touch the food with their bare hand
Okay. That has to be an old video, because I was just there a little under a year ago, and it's nothing like that now. Don't get me wrong. It's still had customers but nowhere on the scale of what you see there and their food. The menu is more limited than it had been, and i've been going to Bob Chinn's since I moved to Chicago in 2001. I used to love this place! But it is definitely gone downhill. The quality of the food as definitely gone down.
Bob died a while ago. The food at his son's former Chinn's on 34 in Lisle was absolutely amazing. To have such a vast menu and be able to do all of those dishes so well was just incredible. Howard, the owner closed it down right at the very start of the pandemic. I miss it so much. The lobster and crab egg rolls as an appetizer were like eating at a 5 star place. The rolls with the garlic and olive oil were amazing. The fish was always so fresh it reminded me of eating anywhere on the coasts. Bummed to hear the original location has fallen off.
This is from 2 months ago Summer time, What are you talking about old video?
@@MikeRusso10this show is from 2012 😊
@@typhfanuwu7526 No
Is, this restaurant still open?
What, is the price range?
Yes, and it's not cheap, but like everywhere else, things have gone way up. It's not as expensive as some higher end joints, but it can sting the wallet if you get carried away.
Gone downhill since this is old video.
Also in this video I remember years ago when I worked at a Irish restaurant in midtown Manhattan where the restaurant served lunch and dinner, but lunch was just plain crazy like several busses came in so I asked Margo,to open up the downstairs to catch the overflow of customers and I was thinking about the wait staff,and by Thursday they made enough money to pay there rent which made them very happy to say the least and when I was hired I made the specials very different but the customers had no problem with that because they could identify with that because I went main stream and sometimes it made it very difficult for them to choose and I worked the broiler and saute station,and I precooked the burgers because it takes time because I knew that they only had 30 minutes for lunch break and back to work for them but dinner service was easy as they all went home with a couple coming in for a quick beer or wine and I asked Margo,what about Shaun and she said that Shaun is very slow and the wait staff didn't like him because he was so slow,but they preferred me over him,because of my speed as some customers don't have patience and it's bad for the business as I know that the wait staff is hired at minimum wage as they are working for TIPS. TO INSURE PROPER SERVICE.
In this part of the video he talks about the sweet potato pie,and it's purple in color from Hawaii and that filling is called TARO root which is usually made for POI.But my Ma made Taro cakes made with coconut milk and unsweetened butter and cooked with unsweetened butter, excellent as that's the HAWAIIAN WAY.
No, it's ube, which is a purple yam. Taro root is naturally white and speckled.
3:32 What do you mean by this ? 🤣🤣🤣🤣🍆
900 crabs and 1500 steaks weekly ....to feed 15k?
Orders a sweet potato pie
Gets told there's mashed potato in it
Acts all surprised pikachu face
Like....its a sweet potato pie of course there's mashed potato in it
How did you think they got those consistency?
In this part of the video look at the amount of trucks waiting, and I remember years ago when I worked at Hunts point that when I went to work the amount of trucks waiting to go inside was just plain crazy as Hunts point feeds the city literally as they have expanded it to meet the demands of the city as there is roughly 8.5 New Yorkers in the 5 bourgous 17 million state wide 2nd to California a lot of mouths to feed,but it was good for me to see and it's in the BRONX.
NYC back in the day was so over packed with businesses and people, everythng took forever. That's no longer the case. San Fran used to have restaurants as good as NYC's best, if not better. I think that's changed now.
Sounds like the same narrarator as Guy Fiero...but well done
I wonder...if this place is "still going"....bulk production of those kinds of ingredients have....slipping standards in their future
Paul knows how to handle his meat lmao rofl lol
Also in this video he says that this is a big kitchen, but I am a Chef by trade,and the biggest kitchen I have been is the WALDORF ASTORIA, and after that is TAVERN ON THE GREEN in Central Park which is 30 blocks long,and there is another restaurant in central park called The boat house which is fine dining and the SOUS CHEF working there is JIMMY who is from Mexico and he worked under me for 8 years and he didn't go to CULINARY SCHOOL as I taught him everything I know from my notes to hands-on training and I also taught GEORGE also from MEXICO is also a SOUS CHEF, and I taught ALBERT LUCAS who went to the CIA ,and he works in WASHINGTON DC,feeding the SENATORS as I am very happy for all of them as well as for Charlie who hired all of them but the deli was very busy with 6 delivery guys and no other deli could compete with us as CHARLIE hired me as a CHEF/MANAGER to oversea the total operation from A TO Z. And where I live no deli makes any hot food which is a total joke in my opinion .
He seasoned it after and not before? 😅😅😅😅
OK ? NOW HOW MUCH DO THEY MAKE A DAY , AFTER THAY PAY FOR EVERYTHING INCLUDING THE HELP .
oh NO!! Manufactured Drama 10 min in?? what ever will they do??
So dramatic!
In this video I agree with the person who said over priced,not worth going to and after the virus many restaurants closed for good as I just went to CHINATOWN the prices of food has jumped up so many people just don't go as I buy what I need and go home on the subway it's a lot faster and cheaper as it's just me and my cat as all my children are grown and they are all happy. And I watch the prices of all food and basically know what I want
Also in this video I understand ALASKAN KING CRABS,but in this video I saw MAHI-MAHI,which is part of the dolphin family and here in NYC you can't buy MAHI,because there is no demand for it as I think that the general public doesn't know about it but being from Honolulu Hawaii, I know and the post office won't allow it even if it's frozen because the post office scans everything even letters for fear it may be a bomb. Better safe,than Sad.As they say.
You can Mahi in Jersey. You should go to the marina and make some friends with offshore fisherman. Some nice guys may give you some fillets.
I thought Mahi was a fish - not a mammal, like other types of dolphins.
1,500 steaks, a day, what a joke.
Guy cooking and poking the steaks with bare hands 😮,don't they wear gloves in the usa as I've seen maby times they don't.
Agree they should wear gloves used to work for food service
This video is from 2015
Overrated overprice and tiny portion. My mother $35 3
Ounce Red snapper ?
Nope, they don't sell portions of 3 ounces on anything, never have
@@TheRange7 were u there?
@@jimwong2823 I go all the time. They don't offer 3 ounce portions on any type of fish they serve. Not even at lunch service. You're telling lies Jimmy, stop yourself
@@jimwong2823 Oh and BTW, the food is awesome...world class and the prices are still fair for the quality.
@@TheRange7 You' brain dead.How many ounces do you think one third filet snaper?
10:20 Arrest this man, That amount of cilantro on anything is criminal. Made a good dish of then he ruined it.