Best Caribbean.

[00:00-00:03] asking famous creators to bring me to their favorite restaurants in the city. [00:03-00:06] And today, Ali Tahini's is bringing me to his favorite noodle spot. [00:06-00:10] One thing that you have to order here, you have to try the chicken curry udon. [00:10-00:12] That's what I wanted to order. [00:12-00:16] As per Ali Tahini's instructions, we came here for one dish and one dish only. [00:16-00:17] The chicken curry udon. [00:17-00:22] My friend Ali shows off his noodle eating technique and swears this is the best noodle in town. [00:22-00:24] And Jesse also loved it. But what did I think? [00:24-00:27] First of all, that curry sauce is extremely creamy. [00:27-00:30] This is definitely not your traditional udon dish. [00:30-00:33] It kind of tasted like a creamy carbonara but with udon and curry. [00:33-00:36] The chicken tatsu was very crispy, very well executed. [00:36-00:39] I like how the udon noodles are slippery and wet. [00:39-00:42] And overall, I loved that taste of the creamy curry udon. [00:42-00:43] Great recommendation, Ali.

I'm challenging restaurants to level up my ramen. And today I'm at this Jamaican restaurant where they're gonna make me jerk shrimp ramen. They're using their in house made jerk marinade. A slab of margarine and a ton of shrimp. Stir fry it all together and then combine it with that ramen. But my question is, does jerk shrimp go with ramen? Visually, I can tell you that this ramen dish is stunning. Stir frying it is a key move because it infuses the ramen with that jerk marinade. I can't believe no one has done this yet.

[00:00-00:04] I'm challenging restaurants to level up my ramen, and this time I'm challenging this [00:04-00:07] Jamaican restaurant to make me jerk chicken ramen. [00:07-00:11] They're using their in-house jerk marinade, but the key move is combining jerk chicken [00:11-00:12] with this ox tail gravy. [00:12-00:15] You know that's going to be a flavor explosion. [00:15-00:19] Mix into jerk chicken, ox tail gravy, and combine your ramen. [00:19-00:23] But my question is, and I think I already have the answer, does jerk chicken, ox tail [00:23-00:24] gravy go with ramen? [00:24-00:27] First off, this place probably has some of the best jerk chicken in Toronto, and that [00:27-00:30] rich, ox tail stew gives the ramen so much flavor. [00:30-00:33] But my question to use, do you prefer a jerk shrimp or jerk chicken ramen?

Hey, Chef, Def, can you level up my ramen? Yes, of course, bro. I got just the thing. What are we making? Something you never seen before. Pepper Pot Ramen. Cinnamon stick. Sorry. Sauce. Done. What's next step? Let's build up the pepper pot. Gravy, onions in ginger and garlic. The key ingredient, man. Weary, weary pepper. Only found in Guyana. Amazing. Orange zest, little bit of hot water. Now for the secret ingredient. Casserif. The key ingredient in Guyana's national dish. How that smell, bro? Now your guy needs your pepper pot ramen. Probably gonna piss off a lot of guys. Smell that earthiness, that bitter cassava, the spices that are in there. Look at this, man. Beef tenderloin, pepper popcorn. Look at that, bro. We're tasted flavors like this. Look at that slurp. It's spicy. It's got, like, the perfect blend of everything you want in one bowl. Honest opinion, man. You like it? This is 10 out of ten.

[00:00-00:03] If you could only have one meal in Toronto, here's where I would bring you to eat. [00:03-00:05] My friend Grace is visiting from out of town. [00:05-00:06] She asked me for something different. [00:06-00:09] So I decided to bring her to the patchwell for Jamaican Chinese food. [00:09-00:11] I think Toronto has some of the best Jamaican Chinese food. [00:11-00:12] And not easy to find anywhere else. [00:12-00:15] You start off with one of the most recommended dishes from the staff. [00:15-00:16] The jerk pork belly, yakisoba. [00:16-00:19] The noodles are walk-tossed into signature oxtail gravy. [00:19-00:22] And the pork belly is slathered with her homemade jerk sauce. [00:22-00:24] It was spicy, it was vibrant. [00:24-00:25] And I think Grace liked it too. [00:25-00:26] Oh my God! [00:26-00:27] Holy crap! [00:27-00:29] And for me, this is one of my favorite dishes of the night. [00:29-00:30] Popcorn shrimp fried rice. [00:30-00:33] The fried rice is infused with loads of shrimp flavor. [00:33-00:36] It had that natural sweetness and umami from the shrimp. [00:36-00:38] Grace told me she isn't the biggest fan of shrimp, but even she liked it. [00:38-00:40] But this is probably the craziest dish of them all. [00:40-00:42] They're Chinese pineapple bun burgers. [00:42-00:43] You get the classic pineapple bun. [00:43-00:46] But with some of the juiciest burger patties I've ever seen in my life. [00:46-00:50] It was so juicy that I had to lick the meat juices off my fingers. [00:50-00:52] Oh my God! [00:52-00:53] Is it good? [00:53-00:55] And that's why I love bringing people to patchwell. [00:55-00:59] For me, the flavors are familiar, but I love how they blend flavors and cultures together. [00:59-01:00] You create something completely different and new.

We are trying the most famous rotis and doubles in all of Scarborough, Toronto, Ontario, Canada. Mona's Roti is not just a roti shop, it's an institution. You walk in and there's an army of aunties and daughters constantly slinging doubles just to keep up with the onslaught of customers is constantly coming in. But that's just the tip of the iceberg. There's an Auntie in the back endlessly frying barra made fresh to order. And it gets even crazier. There's an army of 20 people LED by the legend herself, Auntie Mona, making and burrata from scratch. When I asked her why she keeps on doing this even after 40 years, she says there's no better place to be than to be working with family. Her daughter made us her favorite roti combinations, goat with pumpkin pie and spinach and another one with chicken and shrimp. We started with our signature doubles. The bar was so fresh, had such an amazing chew. Next up, we tried the curry chicken and shrimp roti. It had so much flavor it left me in a trance. He's gone. Last but not least, we tried the curry goat roti. And this was my favorite. I love the hint of sweetness from the pumpkin and the goat was so tender.

[00:00-00:04] This is how much food $20 gets you in one of the most diverse areas in Toronto. [00:04-00:10] We drove to the four corners of Scarborough to try four of the most iconic and affordable Scarborough food spots. [00:10-00:15] First up, for only $6.99, I've never seen so much noodles piled into one single bowl. [00:15-00:19] We got this at an Asian grocery store called Al Premium and I think it was like three pounds of noodles. [00:19-00:24] But we had to drive almost 30 minutes to our next spot because we wanted some samosas at samosa king. [00:24-00:29] This place is so popular that there's always a line up and they're constantly making samosas so you know they're fresh. [00:29-00:33] But I couldn't believe the price for only $2.00, you get six samosas that's unbeatable. [00:33-00:37] But my friend, the Scarborough man, told me that this was his go-to place while he was growing up. [00:37-00:39] It's a place country potty. [00:39-00:42] And for $5.95 we got a doubles loaded with goat meat. [00:42-00:44] There was so much goat meat that it was falling out of the doubles. [00:44-00:47] And I absolutely love how fresh the flatbread was. [00:47-00:49] And last but not least, we had to get some dessert. [00:49-00:53] At only 50 cents a pastry, these are some of the most affordable pastries I've ever seen. [00:53-00:57] But we ended up smirging a bit by spending $3.49 on a cream horn pastry.

Challenging my Korean chef friend to make my leftover Costco rotisserie chicken gourmet. First, boil the leftover chicken bones, then add daikon, green onion stems, and ginger. I think we boiled it for an hour, and then we took out the chicken bones. Then add your vegetables of choice. We added mushrooms and potatoes. Add in soy sauce to taste. But the key move is to add in these knife cut noodles. We got these at H Mart, but I think you can get them at any Korean grocery store. Last but not least, add in zucchini and green onions because to cook quickly. And that's it. It's time to eat. Top it off with the leftover rotisserie chicken, add the soup, and I think the toppings are jalapeno peppers and green onions. So my friend turned our leftover rotisserie chicken into a dish called kalguk soup. But how does it taste? I love how those noodles are infused with that delicious broth.

Okay, Keithley, I traveled for over an hour by TTC and go train just to get to Good Eats by Julian. They actually have the oxtail burger this time and I got the goat curry and the jerk part which is also another thing that Keithley wanna try I'm gonna try the oxtail burger and so because Keithley came here, it's now 1199 that oxtail you don't need teeth. It's so freaking tender. I think people you need to come back for this one. Now let's try the jerk pork. I actually saw them barbecuing this and I think that's a little bit of their hot sauce on top too. I think these are little bread fritters. I've actually never had them before. I'm pretty sure it is gonna be really tender too based on what I'm seeing haha, the pork is nice and tender. It's nice and smoky. I don't know if I'm supposed to be using my hands but I think I'm gonna have one with the hot sauce hmm oh, actually, oh, I was gonna say that hot sauce is not that hot but it starts off sweet but then you definitely feel the kick afterwards Keith Lee, I think you would have liked this one too this literally I feel like weighs 5 pounds there's so much goat in here some of the most tender goat I've ever had everything here you don't need teeth. This is just like comfort food what's good you wanna Be on the video. Yes. Honestly, I would give this a 9 out of 10. What? And I give that a 9 out of 10 too. The oxtail burger. Everything's super tender. And I gave this one a 8.5. Okay.

What does $20 get you in this hidden Korean food court in Toronto? Well, I'm with my friend James to find out. First off, we got this piping hot fresh koroquette at a Korean bakery for four 50. Crispy panko on the outside and creamy potatoy on the inside. Solid 10 out of 10. Wow. But you can't go to a Korean food court without ordering jajamya. There are at least three, three stalls selling jaja man. But a lady told us this one was the best one. And for nine 99, you get a ton of jaja man. We actually had to pack some home. And I know that Jamaican patties are not necessarily Korean, but it was only $2 and the owner is super nice. But this is one of James favorite Korean snacks. They're called qualbeggy and they're Korean twisted donuts. We got the cream cheese one for three fifty. And what I love about these donuts are that they're incredibly fresh and fluffy. But I know that my wife would love this as well, so I packed her one.