New York Pizza!!
Jun 07, 2021Hello everyone, I hope you're having an amazing day, I'm Mark Wiens, I'm in Bangkok, Thailand, and today we're going to go eat New York style
pizza
in Bangkok, uh, Chef Bing, who's from Thailand, he's Thai, but He spent, I know he spent a lot. of time in New York City and he makes authentic New Yorkpizza
, but sometimes he uses Thai toppings and ingredients, so we will have the opportunity to learn from the chef. We'll watch it while he makes pizza and I can't wait to try it. Their pizza looks amazing and I'm going to share it all with you in this video okay but real quick if you could take a second to like like this video that will really help this video and just It will take a second. click the like button thanks in advance okay welcome to chef bing's pizzeria and i love the feel of this pizzeria it already feels like you could be in a corner pizzeria in newyork
city and yet you can feel that too. you're in Thailand you're in Bangkok in the heart of Bangkok both New York City and Bangkok are fully represented What's up?It's great to meet the champions. Could you tell us a little about your story and how you lived in? new
york
city sure i was born in thailand i moved to new york when i was about seven well i lived in new york most of my life um you know i went to school i worked in the city for about 30 years and um the Circumstances are kind. I needed a change. I had a little bit of trouble with addiction and stuff like that. Thailand was my escape, so I moved here and pursued my passion. You know, the pizza was actually more of a challenge. my friends, I never cooked pizza, I never worked in a pizzeria, you were a chef before, also in New York City, yeah, but no, I don't cook pizza, I don't cook pizza, okay, we were doing more things like, you know, fine dining restaurant stuff, was Bangkok where you started doing? pizza yeah or was that in new york city was it in bangkok yeah it was bangkok and now you know when I came back um I got to work I just started testing the recipe.Tried going local tried making Thai flour and stuff and tons of problems. I almost gave up, but I'm glad I did because we're glad you didn't. Yes, thank you, thank you and how long have you been open here for about six months, about six months? They are pretty new kids on the block at the moment and we are very happy to have them in Bangkok. They also do kind of a combination of authentic New York style with New York style toppings, but also some Thai twists. Yes, we found. That, you know, Thai people really love our pizza, so we wanted to give them a little bit of something special that could be something like what people have never seen in pizza, you know, and I really loved the komo yang um, young grilled pork, yes. grilled pork neck, um, so you know, I started trying it and I thought, let's see how this works on pizza, how did you learn the whole pizza process?
Were you self-taught? Were you self-taught? The Internet is one of the best tools that we have available there is a lot of information there is a lot of information and sometimes it is good and sometimes it is bad sometimes there is just no excuse, you know, if you really want to learn something, you really want something, the information is there, it is it's just a matter of designing it yes, sometimes it's about knowing what that is what the bad information is yes exactly what is true and what is not true a lot of trial and error a lot of pizza eating a lot of pizza eating you have a lot that's it that I like to listen to the dough, it took me six months and then I want to say I'm still learning because I didn't realize how difficult pizza was.
I thought okay, you lower the dough and you're fine and the temperature goes up. a lot comes into play because essentially we're baking you know no we're not actually cooking we're baking okay and baking is a science a lot of things come into play what kind of pizza are you making here first? chef oh let's go with the koala oh amazing yes, let's go straight to it uh komuyang is marinated with our homemade num chim chow so this is a great demonstration of an authentic New York style pizza but with Thai dressing a touch thai and chef style uh herb stir fry oh amazing commonly known to us Americans as polony or sawtooth oh that's great uh our kombu yang you know, we soften it up marinate it with a little bit of coconut milk a little bit of fish sauce oh nice, it gives it a little more crunch, so it stays on during the delivery, okay, your delivery is off the main circuit, yeah, okay, okay, and it comes to the back room here where the oven is Oh, actually it's almost like a little patio hugger.
About eight minutes for the pizza to be ready, everything was so methodical and even in the space, just the care that you can already notice the passion, care and love that the chef puts into every pizza he makes and that will make a great there's also a difference four minutes up four minutes down okay so once it starts bubbling that's when we start popping these air bubbles the dough rises and then you'll get these uh these thin spots and your cheese once bubbles, your teeth are scattered everywhere so you will get places that have no teeth, keep a close eye on it, yes I know you're used to it, yes feel the heat, yes we are running at 650 degrees Fahrenheit, that's about 400 degrees Celsius, it's great. pretty hot, I have to get this, don't touch the oven, I often have to import it from the United States, okay, because the ovens here just aren't well insulated, so at this point I checked the bottom to make sure it starts to char a little bit, we modified it, uh, Americans like heavy coal.
People will look at the charcoal and tell you it's burnt, oh try to find a happy minion, so that's especially at the bottom. the crust yeah, Americans like it a little more done, yeah, okay, you don't get that blackness, eh, if there is any, from what I understand, Thais see that blackness and they'll say, "Hey, they eat this part, like this that we try to maintain it. uh, as nice as possible to everyone, okay, so we do a kind of pizza test, if it fails a little like that just a few more times, if it doesn't fail, then we're ready, okay, you need a few more seconds.
I have taken it to a personal science, not a science, but a human science, that is what I love about this. You just did a quick little fin test, fin test, um and it just needed literally five more seconds in the oven, okay, what's next here? This is going to be traditional medium classic cheese just because I want you to try classic cheese. Okay, that's my preference and pepperoni. Brilliant. This would be very New York. Very New York style noodles. This is what it helps to do in New York. also semolina flour, ah, helped you add that extra crunchy texture to your dough.
You have to pay close attention. You slip a little and then you'll just ruin the dough. Yes, that's what I would do. You say that one of the most important factors to make a good New York pizza is the dough, I think so, I firmly believe that it is in the bread in the dough, like for tacos, for me like it is in the preparation of tortillas and our biggest focus is on all of that, so we tried to pride ourselves on being as consistent as possible when you were in New York City. Did you have any idea you'd be making pizza in New York City in Bangkok?
The interesting thing is that my dad used to sell pizza on Pasta Road, about 500 meters away, in the early 90s. Cheesecake. We add parmesan cheese. Okay, just to give it that extra flavor. This is a rad. Eat pepperoni. He's a chef friend of mine. Make really cool stuff here I'm really lucky to have it so I can get it beautiful so if you take the classic pepperoni cheese in the days you have left you'll get more fluff tomorrow oh oh so we even noticed the humidity in Bangkok and how . the pizza turns out, yeah, wow, that's why we have to turn on the air conditioning, not necessarily for us, it's more for the dogs, it's for the food, yeah, this is a big deal, man, um, let's be perfect, I like the style here too, it's you.
I feel almost like a New York pizzeria but with the style of a Thai shop, yeah it's like a perfect mix man I love it it's amazing it's like a New York City Thai shop and again it was amazing see the chef As I was making these pizzas, I think this is without a doubt the most strategic, most methodical, most thought out, most detailed process for making pizzas that I have ever seen, it's all down there and like I said, it's like human science, it's not , it's not a computer. science, but it's his experience practicing pizza after pizza um and I like how he didn't rush it, he just did the process, he's an artist, a pizza maker, I'm going to go with pepperoni, look at that crust first, though the care Chef Bing took that crust, oh man, this is like a pizza where the back, the crust is just as beautiful as the front, it's absolutely beautiful just looking at it, oh, that's amazing, the crunch of the dough, how it fits with that layer stickiness of the dough and the tomato sauce and the way all the ingredients fit together, the crust, that crust and that's something that the chef takes special care in the dough and then baking that crust.
I think what also stands out is how uniform everyone is. the toppings are how uniform the construction of this pizza is. I love how everything works in harmony and not only the flavors but also the textures. I was going to just have a few bites of this pizza, then try the next one, and then try the young fomo, but there's no way I can put this down. We have to finish the entire slice before trying the next pizza. Immediately, with every bite you take, you can taste the love and care that the chef has put into it from the beginning. so you just gently roll out the dough and you don't overwork it but you let the dough live, everything matters and even the little things make a difference and that's what really stands out, that's what you can see so vivid and evident in their pizza.
The next step is the grilled pork. I'm very excited about this one. Okay, I was debating whether to double the pizza. Don't I fold it? The chef just left. He said fold and hold the pizza. He is from New York. That way you have an easier grip with your hand, the tenderness of that pork neck just melts in your mouth, it almost has a little laboratory flavor, but another reason I'm so excited to eat this pizza is because it serves it. with a chili oil so a little bit of chili oil that goes with this pizza oh yeah oh that's a great idea oh yeah with the gelatin with that oil and then again that pork nut just melts in your mouth just one complete harmony of ingredients and the acidity of the tomato Yes, that is really one of the best pizza doughs and pizza fish I have ever tried.
It's another testament to how you know if Chef Bing takes such good care of the pizza because he said he turns on the air conditioning and controls the temperature. not for not for them not for the chefs not for the staff it's for the dough lastly, this is the original cheese pizza there's just a completely different dynamic nothing to mask the flavor of the cheese the crunch of the dough the acidity of the sauce tomato that is simply simple and the most classic of all New York City pizzas. Okay, I'm going to add a little bit of dried chili, but it's amazing, we have two different options: dried chili and then chili flakes and then also the chili oil that you might need to open up the other side oh yeah, and the chili oil.
Chili on pizza is a great idea. The pizza is amazing and I know Chef Bing does a lot of delivery all over Bangkok, but if you come to the store it's great too. experience because it's a cool combination of being in Bangkok in an old Thai shop but with the feel of a local pizza place in New York City or Brooklyn, right on the street corner in every neighborhood. Oh, that was amazing. I'm full of the best pizza I've ever had and we ate one of the pizzas but we have a pizza to take home, well half and half pizza to take home so you can order all over Bangkok. all the information from Chef Bing, this is the kind of pizza that is just as good on the go and is just as good cold or hot as it is cold or hot, or in-store or takeout, whatever scenario you're in, whatever no matter how hot the pizza is.
It was delicious, it was amazing, so again a big thank you to Chef Bing. He loves what he is doing and I love the care, passion and precision that he gives to each pizza and that you can taste with every bite the care that he takes. puts on the pizza and Chef Bing, he's a great guy, I love that he follows his passion, he's doing what matters to him and I want to thank him enormously for watching this video. Remember to give it a thumbs up if you enjoyed it, leave a comment below. I would love to hear from you.
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