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.
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.
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!
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.
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
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.
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.
@@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
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
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
@@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
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
@@mattymattffs The regular captions, not the auto-captions, have that label. Plus, auto-captioning usually attempts a spelling instead of inserting "speaking foreign language"
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!
@@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.
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 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.
I still question the logistics and profitability of this venture. People don't typically go to train stations to dine; they're usually in a rush, focused on their commute. There must be a specialized menu or some other unique draw to attract customers. Consulting a financial advisor could provide insights into the financial viability and potential return on investment for such an initiative.
The tasting menu costs $225 per person, with an additional $175 for alcoholic beverages. While I enjoyed the video, the pricing seems quite pretentious. This is standard for many high-end restaurants with tasting menus, representing the entry level of luxury dining, such dining experiences fit into one's overall financial strategy and budget.
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This place doesn’t seem to do walk-ins; they have a passcode on the door. Still, it’s clearly an awkward space lol. Cool in theory, but problematically small for the chefs, it seems.
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.
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
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
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
What a hard working Chef!!! She does a lot of things at once and i got nothing but respect for her🙌🏻💪🏻🙏🏽
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!
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.
"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".😅
Have to admire her mentality, nicely grounded.
I see what you did there
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.
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.
Wow what a great looking place and experience. This is a place I would love to go to.
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.
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.
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 love this series please keep them coming
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.
_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
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.
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
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
Get it chef 💪🏼
The restaurant is lucky to have this young lady.
Omg this looks incredible
Singapore represent 🇸🇬 🇸🇬 🇸🇬
Squabbbbbbbbbbbbbbbbb😂 love me a piece of squabbbbbbbbbbbbbbbbb😂 seriously such a cool place and restaurant.
Hope everyone is well 💪🙂
the idea of having a fine dining restaurant in a subway station in NYC no less is wild and cozy at the same time.
The executive chef seems like a mad scientist
Very interesting location to say the least.
That guy is really….. handsome
8:45 Pretty sure she's saying "refracted" but the captions say "reflected"
Omg we are SQUAB growers in California! Love this
These people have my serious respect. The spatial limitations add stressors that I could never function with. 😅
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.
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.
I had the joy of eating here in February. The attention to detail was so impressive - although yes, the squab was definitely a star.
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" 🫠
3:15 Korean chef Dae Kim is so handsome!
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"
I see you chef Jing!
Oh yea pigeon sounds delicious said no one ever
Refracted. But wow I’m in love with this.
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.
0:08 You'd think they'd wipe off the sign before filming.
This was a really interesting video! Loved the chefs.
SINGAPORE MENTIONED RAA 🗣️🗣️🇸🇬🇸🇬🇸🇬
Awesome
It's cool that us civilians now know what a CDC is, thanks to The Bear. 🤠
5:38 You can tell they're not pretentious because the spatula has a smiley face on it :)
Oh dude, that candy!!! My childhood hahah
Those rats be eating fine dining lol
"blast freezer is protein cake"
This is the kind of place that makes New York so cool
Those beniets look amazing and hard to make.
Rats and Ninja turtle will love your place !!!!!
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 m Sporean too hopefully to see you at the restaurant
Much respect chef 🙏 🔥
I eat the exact hawthorn flakes as snacks!
MEGA>. Can't wait!
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.
I still question the logistics and profitability of this venture. People don't typically go to train stations to dine; they're usually in a rush, focused on their commute. There must be a specialized menu or some other unique draw to attract customers. Consulting a financial advisor could provide insights into the financial viability and potential return on investment for such an initiative.
The tasting menu costs $225 per person, with an additional $175 for alcoholic beverages. While I enjoyed the video, the pricing seems quite pretentious. This is standard for many high-end restaurants with tasting menus, representing the entry level of luxury dining, such dining experiences fit into one's overall financial strategy and budget.
No worries, we all start somewhere! 📈 First, grab a comfy chair and some popcorn 🍿, and dive into some beginner-friendly finance videos. Start with basics like "investing for dummies" and "how to trade stocks 101." When you're ready for more, also consider financial advisor like "MARGARET ELLEN WHITLOCK"-I came across her in a CNBC interview, she's like the Yoda of finance! May the gains be with you! 🚀💰
They're a destination venue. As such they aren't reliant on walk ins. New Yorkers love a hard ticket and will pay accordingly
Clearly you’ve never tried to score a reservation in nyc
This place doesn’t seem to do walk-ins; they have a passcode on the door. Still, it’s clearly an awkward space lol. Cool in theory, but problematically small for the chefs, it seems.
chef dae is so cute
Love This!!!!
OMG HAW FLAKES IN THE HAWTHORN 😂
Looks cool! But I’m broke and I’m sure this is expensive
i cant believe that smiley face spatula is nsf approved
Awesome!
I think she is a chef de cuisine
That’s what she said. (I guess)
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 think she might be the CDC and they have limited space, small kitchen due owing to the subway location
Chef Dave's chopping had me thinking someone's at the door 😅😅
Oh, New York City, may your obsession over high low pretentious secret concept restaurants never end
Impressive.
I Love NYC!!!
1:22 if you turn on the subtitles you'll find that shibuya is now not a name and a foreign language.
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.
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
What is that Craftable thing she takes about.?
Craftable must be a sponsor. Because it’s a garbage program I’ve have to use
You need a bigger spatula
It's fine dining, tiny offset spatula is all you get
This is Harold Finch of cooking
Chef Dae a baddie fr
How can they possibly avoid rats and cockroaches?
Im positive they spend money on quality repellents
That blast freezer is 14k ? lol
Chef Wen Ng should teach. One day, after she opens her own place with her own money. After that.
How do they deal with the rats?
Misspelled Beech Mushroom
Anyone else count how many time she said Chef de Cuisine or CDC?
Chef Dae is definitely eating some buns.
The price of the squab took me out