This channel has become one of my favorites recently, but I'm always surprised with how few views the videos get. I'm glad you have a mentor to help grow your channel, and I hope you stay consistent with your uploads and play to your strengths as a content creator. You seem to have a lot of connections and legitimate cooking experience which could be used to differentiate your content from other creators in your space. If you can carve out your own niche, I have no doubt in your success.
I worry for Matt how much effort he puts into these videos for us, but I guess that's just how he works. But I've said it before and I'll say it again Matt's vlogs are on par with Casey Neistat's at times, all I mean is Matt, or you, are not dependent upon your vast passionate knowledge or skill set as a Chef and Human who knows how to Source Food. Your videos are just good on their own, and it lays the prefect foundation for you to build a culinary artistic multiplatform structure with tunnels that we get to walk within our own minds as all that you do, say, cook, film, create becomes ours and in practice, your art becomes us. Just as we digest a tomato and at some point say "those tomato molecules are ME now" we also satisfyingly digest various aspects, opinions, perceptions conveyed through the tomato that is this video, and one day we walk down the street with untraced imprints of your influence and say to ourselves, "I'm gonna experience some dim sum, because I am someone who enjoys dim sum, among all else that has been conveyed and absorbed through MY experiences." But that's just me. Love y'all, to the extent I love at all.
@@spzm3xBut yes, you may be correct. You see. When youve fractured your mind and your dreams have escaped like gasses out of the cracks as you gasp, surprised you survived you peer through the prism shards and, well, I guess pick one and just write down the words that come through it if it catches your eye. Theres many feelings and perspectives to take, no one more right or wrong objectively, but i know all of mine are off, so i just avoid the ones the demons come out of. And i give it a wide birth. So yea, a little too positive i guess. But im sticking to it, cuz im all glazed up. It's like tapping a well, or drilling for oil, but like when it just explodes out for decades and the guy drilling is like "yo I'm gettin outta here" but sometimes he wants to safely visit the well so he does what he has to to enjoy the environmental catastrophe he created with the best of intentions and medium good on average motivations. That should clear anything up.
👋 Benji this collab makes me so happy! Dim Sum King is fast & cheap but u have to go early or they run out of what u want. Hong Kong Bistro serves dim sum all day and it's legit! My bae likes their succulent chicken feet.
Two of my coworkers have to fly over to Washington to fix some product damaged in transit and they'll be in Seattle for a day or two. Gonna recommend this vid and these places.
im native to Seattle and literally live in china town and dont know these places. although i do see alot of people at dem sum king .actually i been to TPT one time lol
Ik uwajimaya is your staple but do you hit up any farmers markets in seattle? (SLU, Fremont, Ballard, etc) Also like these one day exploration vlogs: do you have any great places in Cap Hill or near UW you’d recommend?
This channel has become one of my favorites recently, but I'm always surprised with how few views the videos get. I'm glad you have a mentor to help grow your channel, and I hope you stay consistent with your uploads and play to your strengths as a content creator. You seem to have a lot of connections and legitimate cooking experience which could be used to differentiate your content from other creators in your space. If you can carve out your own niche, I have no doubt in your success.
Loving this vibe, can you make more please? ❤ Comfort vlogs all day
I was thinking of making more but this is my least clicked video now lol. So not sure
@@acooknamedMattplease make more
I worry for Matt how much effort he puts into these videos for us, but I guess that's just how he works. But I've said it before and I'll say it again Matt's vlogs are on par with Casey Neistat's at times, all I mean is Matt, or you, are not dependent upon your vast passionate knowledge or skill set as a Chef and Human who knows how to Source Food. Your videos are just good on their own, and it lays the prefect foundation for you to build a culinary artistic multiplatform structure with tunnels that we get to walk within our own minds as all that you do, say, cook, film, create becomes ours and in practice, your art becomes us. Just as we digest a tomato and at some point say "those tomato molecules are ME now" we also satisfyingly digest various aspects, opinions, perceptions conveyed through the tomato that is this video, and one day we walk down the street with untraced imprints of your influence and say to ourselves, "I'm gonna experience some dim sum, because I am someone who enjoys dim sum, among all else that has been conveyed and absorbed through MY experiences." But that's just me. Love y'all, to the extent I love at all.
glaze
Truly means a lot. Appreciate you.
@@spzm3x420 glaze all day
@@spzm3xBut yes, you may be correct. You see. When youve fractured your mind and your dreams have escaped like gasses out of the cracks as you gasp, surprised you survived you peer through the prism shards and, well, I guess pick one and just write down the words that come through it if it catches your eye. Theres many feelings and perspectives to take, no one more right or wrong objectively, but i know all of mine are off, so i just avoid the ones the demons come out of. And i give it a wide birth. So yea, a little too positive i guess. But im sticking to it, cuz im all glazed up.
It's like tapping a well, or drilling for oil, but like when it just explodes out for decades and the guy drilling is like "yo I'm gettin outta here" but sometimes he wants to safely visit the well so he does what he has to to enjoy the environmental catastrophe he created with the best of intentions and medium good on average motivations.
That should clear anything up.
👋 Benji this collab makes me so happy!
Dim Sum King is fast & cheap but u have to go early or they run out of what u want.
Hong Kong Bistro serves dim sum all day and it's legit! My bae likes their succulent chicken feet.
Two of my coworkers have to fly over to Washington to fix some product damaged in transit and they'll be in Seattle for a day or two. Gonna recommend this vid and these places.
keep the vlogs coming they are truly entertaining matt
Thank youuu benji 🫶🏻
Ooh Is that a new hairdo Benji got from Japan? Looks so good on him.
Haircut looks good 👍🏾
pls make more of these if u can! i like these videos
I’m hungry again. Let’s go!
Yeee
@@acooknamedMatt Matt, you sound like Leah!
im native to Seattle and literally live in china town and dont know these places. although i do see alot of people at dem sum king .actually i been to TPT one time lol
Great video, just found your channel and huge fan
It was a slightly different story in February, but the problem with this comparison is mainly that $20 usd can buy like $45 worth of stuff in Japan
Lol going to a bunch of Chinese restaurants to prove the city is like Japan. Makes total sense
Haha. Comment engagement accomplished
Ik uwajimaya is your staple but do you hit up any farmers markets in seattle? (SLU, Fremont, Ballard, etc)
Also like these one day exploration vlogs: do you have any great places in Cap Hill or near UW you’d recommend?
Jade garden is 🔥
Harbor City, okay yum yum
Matt how you get these networking skills lol
What is the food item that you're talking about @3:20? Hanbao? I can't find it online.
Hom bow
baked char siu bao. char siu is cantonese bbq pork
bro has unlimited riz
Matt can you do a video of most romantic restaurants in Seattle? Maybe with your beautiful gf.
"native of seattle" "yes 10 years" 🤦🏻
Native means you’re from Seattle.
Lame I know
*promosm* ☀️
better food than japan and none of it japanese..
Benji🤝cooknamedmatt. Love when my two worlds collide
Japan and China are different countries, different cultures, different foods.