Nick:
I checked in to the world's most insane
hotels to see which one has the best food.
00:00
Like this $25,000-a-night penthouse that
comes with a 3 Michelin Starred chef,
00:04
a $50,000 underwater hotel...all the way
up to this $100,000 hotel on the sea
00:08
with my 3 younger brothers.
00:15
But it all starts with this
$1 capsule hotel in Tokyo, Japan.
00:16
And because it's just a $1 hotel,
I had to get all my food
00:20
from a Japanese convenience store.
00:24
I got the viral fruit sandwich, tuna
mayonnaise onigiri, some fried chicken,
00:25
this famous ice cream bar
and some Japanese strawberry milk
00:29
to wash it all down.
00:32
Fried chicken first...
00:33
This is some of the most juicy and well
seasoned fried chicken I've ever tasted.
00:35
The way these Japanese onigiris work
is pretty cool.
00:38
You peel off the outside,
then you carefully pull off either side
00:41
to wrap the seaweed around the rice.
And it should still be nice and crispy.
00:44
Mm-hmm!
Look at that tuna mayo on the inside!
00:48
But I think these strawberries look
even better.
00:50
Mm!
00:54
Now we can try this dessert bar.
00:54
<i>(Whispers:)</i>
I think this crunch is gonna wake people up.
00:56
Look at all the layers!
00:59
Last thing: strawberry milk.
01:01
Nick:
That has to be the most refreshing...
01:05
Bayashi:
Please be quiet, because I'm trying to sleep.
01:08
Nick:
Oops!
01:12
Next up is our $100 hotel, which just so
happens to be a water park in Texas.
01:13
Nick: And for this one,
I brought along my friend, Ryan.
Ryan: Greetings!
01:17
Nick:
Ryan, they're probably wondering
why we're soaking wet.
01:20
Ryan:
Oh! That's because we went to the water park.
01:22
Nick:
I'm gonna have Ryan explain what happened,
because he's really good at explaining things.
01:24
Ryan:
Nick and I entered this water park
with excitement in our eyes.
01:27
There's so many slides to choose from.
01:30
We immediately started
with the big drop slide.
01:32
Nick went first, of course...
He's so brave... But I went faster.
01:34
We raced on some mats.
01:37
I won that race. Pretty cool.
01:39
We did the big whirlpool slide.
01:40
That was really fun on the big inflatable
thing. Look at this drone shot!
01:42
Sick drone shot.
I wasn't even scared or screaming.
01:45
Look how scared Nick looks!
01:47
He's so scared.
We did the flowrider...
01:49
I stayed on my mat much longer than Nick.
01:51
Nick was able to stand up,
but honestly, he got lucky.
01:53
It's not even that cool.
My ride was way cooler.
01:55
Look at this footage!
I think it's awesome.
01:57
And now here we are, in the coolest
room in the entire hotel.
01:58
Ready for a room tour?
02:01
Nick:
I'm so excited for this, because Ryan is
so good at room tours.
02:02
Ryan:
Room tour! Welcome to our Bunk Bed Safari
Room, where there's so much to see,
02:05
so much to do and have fun with.
02:09
Nick: Ah!
Ryan: You're wet still. You should get off that.
02:11
Ryan: That's my bed. I want my moisture on it.
Nick: Your what?
02:12
Ryan:
As you can see, there's beanbags.
02:15
There's art of animals.
02:17
Nick:
The wallpaper in this room is a preview
of our next hotel room.
02:19
Ryan:
Are you going to Africa?
02:22
Nick:
Close. We're going to a wildlife hotel with
lions that come right up to the hotel room doors.
02:23
Ryan:
And you brought me to the water park?
02:28
Nick:
Yeah, because you love water parks.
02:29
Ryan:
I'm happy here. I've never felt so alive
than I did on that slide.
02:30
Nick:
Ryan's here for the water park...
02:34
I'm here for the food.
Should I just snap the food in like this?
02:35
Ryan:
Oh, my goodness! That's a big burger.
02:38
This might be the biggest burger
I've ever laid eyes on.
02:40
It looks juicy... It looks tender...
02:42
There's so many different textures
and colors.
02:44
The wing on top is a nice touch.
02:46
You're gonna get some
of that Buffalo flavor.
02:47
I'm seeing ingredients that I've never put
02:49
on a burger before, and I'm excited.
02:51
Nick:
There's a big question here.
We've got one drum and one flat.
02:52
Which one are you picking?
02:55
Ryan:
I'm picking the flat.
02:56
Nick:
I'm picking the drum.
02:57
Ryan:
Spam the comments with "flats or superior"!
02:58
Nick:
Drums are better.
03:00
Ryan:
"Flats Nation", wake up!
03:01
It's time to wake up.
03:02
Nick:
Should we eat?
03:03
Ryan:
Yeah. Let's eat!
03:04
Nick:
This burger is huge.
This is bigger than Ryan's head.
03:05
Ryan: It's not though.
Nick: Whoa!
03:08
The bacon is crispy.
The cheese is perfectly melted.
03:11
The bun is soft and fluffy.
03:14
Ryan:
It's actually really tasty. I did not
expect it to have such good texture.
03:15
How does this compare to what you think
you're gonna eat in the rest of the video?
03:18
Nick:
Oh! There's some crazy food
in the rest of the video...
03:21
Like this surf and turf underneath
a shark infested ocean,
03:23
and even our next meal at a hotel
in the middle of a zoo.
03:26
Ryan:
So you sure I can't come to the next segment?
03:29
Nick: I am so sure.
Ryan: Okay.
Nick: But...
03:31
Ryan:
Oh, my goodness!
03:34
Nick:
What happens if you snap?
03:35
Nick: Woo!
Ryan: Oh, my gosh!
03:36
Nick:
You brought candy.
03:38
Ryan:
I brought Joyride.
03:39
Nick:
Let's go! Can you just describe
that milkshake for a second?
03:39
Ryan:
This milkshake is like a milkshake you've
never seen before. We have donut hole on top,
03:42
sprinkles, whipped cream, bigger donut,
more whipped cream and sprinkles.
03:46
Nick:
It's like the ultimate milkshake.
03:50
This is turning out to
be the best day ever.
03:53
Sitting in a water park
hotel in the bunk bed suite
03:54
soaking wet with you,
eating candy and milkshakes...
03:56
Ryan: Can I come to the next hotel?
Nick: No.
03:59
We've made it to Australia for
our $1,000 hotel room.
04:01
And for this one, I brought along
my friend, Bayashi.
04:04
Bayashi: Hey, guys!
Nick: Before we go in the room...
04:06
Tell them your favourite animal!
04:08
Bayashi:
I really like lions.
04:09
Nick:
Then you're gonna love this hotel.
04:10
Bayashi: Ooh!
Nick: This is Jamala Wildlife Lodge,
a hotel built entirely inside a zoo.
04:12
And this room happens to be located
inside the lion habitat...
04:18
meaning we'll be sleeping and eating
just feet away from them.
04:21
First thing...we gotta
put on the bathrobes.
04:23
It's really soft.
Now we can explore.
04:25
Let's start over here!
We've got a beautiful living room.
04:27
Lion cake!
04:30
Look at him!
04:30
Bayashi:
So cute.
04:31
Nick:
Bayashi, let's get some cake here, buddy!
04:32
Bayashi: Oh-ho-ho-ho!
Nick: They're coming. This is so cool.
04:34
I can't believe how close he is to the glass.
04:38
Bayashi:
This is my favourite day ever.
04:40
Nick: Wanna take a big slice?
Bayashi: Ooh-hoo-hoo!
04:42
Nick:
Oh-ho-ho! That's such a beautiful piece of cake.
04:43
I can't believe we're just in a hotel room
with lions that close.
04:48
The only time I've ever been closer to
a lion was...when I fed one a giant steak,
04:50
which was incredibly scary.
04:54
I say we explore the rest of our hotel.
04:56
Bayashi: Let's go!
Nick: There's only one bed.
04:57
What do we do for that?
04:59
Bayashi:
I want to use this.
05:00
Nick:
What am I supposed to do?
05:01
Bayashi:
You can do this...
05:02
Nick:
Okay.
05:05
All the money that we paid for this hotel
room here goes to animal conservation.
05:06
I'll let him explain the rest.
I'm gonna keep exploring.
05:09
Bayashi:
Uh... Your money save animals...
05:11
if you sleep in this hotel room.
05:15
Nick:
Bayashi, we are about to eat a 4 course,
award winning Australian dining experience.
05:18
Bayashi:
4 course... Wow!
05:23
Nick: Thank you!
Bayashi: Wow!
05:24
Nick: No, no, no!
Bayashi: What?
Nick: Listen!
05:25
Before we start eating...
we are missing one thing.
05:26
Bayashi:
I wanna eat. What's going on?
05:29
Nick: Just wait! Oh!
Bayashi: Whoa!
05:30
Bayashi:
Whoa!
05:32
Nick:
Wow! That is so cool.
He's gonna eat with us.
05:33
Oh! I'm so distracted now.
05:37
For our first course we've got a wide range
of different local Australian foods.
05:39
I'm gonna start with this fig ice cream cone.
05:43
There are pine nuts... I've got
a beautiful, fresh fig, a little flower...
05:45
This is one of the coolest
appetizers I've ever seen.
05:48
Bayashi:
I have lamb chop.
05:51
Nick:
Mhm! Ooh!
They toasted the pine nuts in here,
05:53
which I absolutely love.
05:56
I've also got these cute little duck legs.
05:57
I feel a little bit bad
eating animals at a zoo.
05:59
Look at that sushi!
06:03
Bayashi:
Wow! Gorgeous. I'm very happy.
06:04
Nick:
I've got a fancy looking scotch egg here.
06:07
Nick: Delicious.
Bayashi: Oyster.
Nick: You like oysters?
06:09
Bayashi:
Yeah. Can I?
06:11
Nick: Sure. You can have it.
Bayashi: Thank you!
06:12
Bayashi: Mhm!
Nick: I'm gonna have some of your pumpkin soup.
06:13
Mhm!
It's velvety... It's creamy...
06:16
It's smooth...
06:18
Nick: Before the next course...I have a surprise for you.
Bayashi: Really?
06:18
Nick:
Between every course, I set up a visit
with a different animal.
06:21
Bayashi: Wow!
Nick: Let's go!
06:24
Animal #1 is a cheetah.
06:24
Nick: Wow!
Bayashi: Oh!
Nick: What's his name?
06:27
Zookeeper:
His name is Zambi.
You can obviously hear that pur.
06:30
Nick:
This is a good sound.
06:32
Zookepper: Absolutely.
Nick: Oh!
06:33
I think we should go to the second course.
06:34
For course #2 I've got a beautiful tomahawk steak
with a langoustine and scalloped potato,
06:36
while Bayashi has a miso glazed
Chilean sea bass with potato gratin
06:40
and an Australian green salad.
06:44
As always, I think we need to
first cut into this steak.
06:46
What temperature would you guys call that?
Comment below!
06:48
Bayashi:
Nick, can we switch? I love steak.
06:51
Nick:
Sure, we can switch.
06:53
Many people say the best steak
in the world comes from Japan.
06:54
But second is Australia.
06:56
To come to Australia and get
a tomahawk steak like this is a special treat.
06:58
Nick: What?
Bayashi: Can we change knife too?
07:01
Thank you!
07:03
Mm!
07:04
Nick:
Because I live in Boston,
I have incredibly high seafood standards.
07:05
This is amazingly cooked fish.
07:08
Bayashi:
Whoa! Can we switch back?
07:11
Nick:
No.
07:13
This salad right here takes the award for the
most color I have ever seen on a salad.
07:13
Bayashi:
I love this so much.
07:17
Nick:
Let's save a little room,
and go look at the next animal!
07:18
Animal #2...lemurs.
07:20
Oh! What?
07:23
You see how they just grab your
hand and just tell you what to do?
07:23
Watch how he peels the banana
inside his mouth!
07:26
He's eating the whole banana,
and then he drops the peel.
07:28
I think we should probably go
to the third course.
07:30
Course #3...
07:33
This one is a quick one.
07:34
It's an iced tea granita.
07:35
Just a quick palate cleanser before dessert.
07:36
It's such a little fine shavings of ice.
07:39
It's a little bit like snow.
07:41
Bayashi:
My brain is frozen.
07:42
Nick:
One more animal before dessert.
07:43
Third animal...giraffes.
07:44
Bayashi:
What is giraffe? Bird?
07:46
Nick:
It's definitely not a bird.
07:48
Bayashi:
Oh!
07:49
Nick:
Fun fact: Giraffes' tongues are blue,
so they don't get sunburnt,
07:50
when they eat outside all day long.
07:53
One more carrot...
and we go to Course #4.
07:54
For dessert I've got a multi-layered
dark and white chocolate mousse,
07:56
and Bayashi has a rolled meringue cake
with a passion fruit curd.
07:59
Bayashi:
Wow!
08:03
Nick:
I don't normally love white chocolate by itself,
because it's so sweet and overpowering.
08:04
But when you layer it with some
bitter dark chocolate, it balances so well.
08:08
Nick: Do you want to try mine?
Bayashi: Yeah.
Nick: Well...you can't.
08:11
Bayashi:
Can't?
08:12
Nick:
You took my food the entire meal.
08:13
Bayashi:
I'm sorry! Last time...
08:15
Thank you!
08:18
Mm!
08:19
Nick: You stay here and finish! I gotta keep moving.
Bayashi: Bye!
08:20
Nick:
For our $10,000 hotel food,
we're at the Mandarin Oriental in London.
08:22
I've also brought along my friend,
Chunkz to eat with me.
08:26
Chunkz:
What's up, my peoples?
Excited to get in and eat some food.
08:28
Nick:
This place is fancy.
08:30
Chunkz:
Yeah, I can tell though.
08:31
This is very, very nice.
08:32
Nick:
Believe it or not, we got the penthouse.
08:34
Chunkz:
Oh-ho-ho! Goodness me!
08:35
Nick:
You lead the way. Starting in the kitchen.
I love it.
08:37
Chunkz:
Come on, bro! You're a chef.
08:39
What is this? Oh, wow!
08:41
Nick:
They made that for me.
It even says "Chef Nick" on it too.
08:43
Chunkz: This is like the feng shui.
Nick: Fruit plate...
08:46
You get lychee...
08:48
Chunkz:
There you go. Wait! There's more to this?
08:50
Nick:
This looks like the guest bedroom.
One of us can sleep here tonight.
08:52
Chunkz:
Oh! Master bedroom!
08:54
I got to sleep right now.
08:57
Nick:
Not bad.
08:59
Chunkz:
Of course, it's not bad.
This is the penthouse, bro.
08:59
Nick:
I will say...the food we're about to eat
comes from 3 of the hotel's signature
09:01
fine dining restaurants, including the Aubrey
and Dinner by Heston Blumenthal,
09:04
which has 2 Michelin Stars.
09:08
Chunkz:
I've never even had Michelin Star food.
09:09
Nick:
Don't be sad!
09:11
Chunkz:
But I will try today. Hey!
09:11
Waitress:
We'll start with the beetroot crackers.
09:13
Nick:
These look amazing. I mean...
they look light... They look crispy...
09:15
You know...I'm not even a big fan
of beets, and I like that.
09:18
Chunkz:
I hate beetroot...but this is nice.
09:20
Nick:
This is good.
09:22
Chunkz:
The crisp...
09:22
Chunkz: Oh!
Waitress: This is crab florentine.
09:23
Chunkz: Crab florentine...
Nick: Cheers!
09:25
Chunkz:
Cheers! Mm!
09:27
Nick:
You like crab?
09:30
Chunkz:
I don't...but this is lovely.
09:30
Nick: We have one more crab florentine, please!
Waitress: Yeah.
09:32
Chunkz: One second it's there...now it's gone.
Waitress: And then it's gone.
Chunkz: Yeah.
09:33
Nick:
Next up...
09:36
Waitress: Meat fruit.
Chunkz: Meat fruit?
09:36
Nick:
You cannot try to tell me that this is
not a tangerine right here...
09:38
But that's a pate inside for the bread.
09:41
I love chicken liver pate.
09:43
This one's a little bit more of like an
acquired taste. Let's see if you like it!
09:45
You're not sure...
09:49
Chunkz:
Yeah.
09:50
Nick:
Seems like a "no".
09:50
Chunkz:
Yeah. Maybe no. Yeah.
09:51
Really...no.
09:52
Nick:
For me...it's a hard guess.
09:52
As far as pate's come,
this is fantastic.
09:54
Perfectly smooth, well balanced...
09:56
Really well seasoned.
I love this kind of thing.
09:58
Chunkz: Ah-ha-ha-ha!
Nick: Oh-ho!
10:00
Chunkz:
I'm gonna guess what this is. "Quack-quack".
10:02
Waitress:
Yes, correct.
10:04
Chunkz:
Oh! Triple cooked chips.
10:05
Waitress: Yes.
Nick: Wow!
10:06
Look at these chips!
10:08
Chunkz:
That looks rich.
10:09
Nick:
I don't think I've seen a puree
that smooth in my life.
10:10
Chunkz:
It genuinely looks like oil painting.
10:13
Nick:
Let's see what you think about
your first bite of duck here!
10:14
Chunkz:
I'm getting emotional.
10:16
Nick:
I can't believe this is one of your first
times having duck, though.
10:17
Chunkz:
Yeah, bro.
10:19
Nick:
You hear that crunch?
The outside is so incredibly crispy.
10:20
Chunkz:
But inside...fluffy.
10:24
Nick:
You have great potatoes in the UK.
10:25
Chunkz:
Thank you very much, man!
10:27
Nick: You have nothing to do with the fact that you...
Chunz: Yes, I do.
10:28
Nick:
You didn't do anything.
10:30
Chunkz:
Well...I was there when they were...
uh...discovering them.
10:31
Nick:
I don't know if you're full yet,
but let's have a little bit of sushi!
10:33
Chunkz:
This looks good.
10:36
Nick:
We have 3 different layers
on this one right here.
10:37
A lot of different stuff to choose from.
10:39
Chunkz:
Now...let me tell you something
you're gonna be shocked about!
10:41
I've never tried raw sushi.
10:42
Take it! Take it!
Let me give it to the boss!
10:47
Nick:
Oh, my God! Charcoal fried chicken.
10:49
Looking at this, you'd think it was
a piece of burnt chicken.
10:51
Chunkz:
Wow!
10:54
Nick:
The chef's celebrating in the back.
10:55
Waiter:
No worries...
10:57
Chunkz:
No, no!
11:04
Nick:
Miso cod marinated for 2 days.
11:05
Chunkz:
"Me so" excited.
11:07
Nick:
It's so incredibly flaky.
11:09
And it's fall apart tender in your mouth.
11:11
Chunkz:
I could finish the whole thing.
11:12
Nick:
On to desserts... We've got
a tipsy cake with pineapple...
11:13
Oh!
11:17
...and a goat's milk cheesecake with candied figs.
11:17
It's perfect.
11:20
And of course, that custom cake
they left in our room.
11:21
Chunkz:
Is this an actual knife?
11:23
Nick:
It's made out of cake.
11:24
But the coolest dessert of all
is this one right here...
11:27
Waiter:
Mount Fuji...
11:29
Sometimes it rains.
11:30
Nick:
Oh!
11:32
Waiter: After the rain the sun is coming out.
Nick: No!
11:33
Don't do it!
11:35
Chunkz:
Oh! It's like a meringue.
11:36
Oh-ho-ho!
11:37
Where is he? I'm gonna kiss him.
11:39
Yeah, yeah, yeah.
It made you feel so good,
11:40
you want to slap your mum.
Hehe!
11:42
Nick:
Fantastic meal.
11:43
Chunkz:
I'm gonna go to my room and sleep now.
11:44
See you guys soon!
11:46
Nick:
Welcome to our $25,000 penthouse suite!
11:47
I brought along my friend, Max,
because we happen to be in Macau.
11:50
And Max speaks very good Chinese.
11:53
Max:
<i>(Speaks Chinese:)</i> I speak a little bit of Chinese.
11:54
Nick:
I didn't tell him this yet...
but the room service is gonna be
11:56
3 Michelin Star Chinese food.
11:58
But first...let's explore the room!
12:00
Max: Really?
Nick: Where do you want to start?
12:02
Max:
This is a joke, Nick.
12:03
Nick:
We get to sleep here tonight.
12:04
Max:
There's so much room for activities.
12:05
Nick:
This is our pool.
12:07
Max:
This isn't just like a baby pool either.
12:08
This is a legit full size pool.
12:10
Nick:
Check out the fruit plate!
12:12
Max:
I've never seen a grape that big in my life.
12:13
Nick: Oh!
Max: Stop!
12:15
Nick:
There's a gym. Can I run 18 miles an hour?
12:16
Oh! I'm good.
12:20
Max:
We gotta work up an appetite for this lunch.
12:21
Ah!
12:23
Huh!
12:25
I'm officially sweating.
12:25
Nick: You're not gonna believe what's on the other side.
Max: What? What?
12:26
Can I guess?
12:28
Nick:
You're not... Ah! You're not gonna believe.
12:28
Look!
12:31
Max:
Stop!
12:33
Nick:
Of course, it has a massage room...
and a sauna.
12:34
We are now entering the master bedroom.
12:37
Oh, that's nice.
12:39
Max:
Can I...uh...?
12:40
Nick:
That's really nice.
12:41
Max:
Can I sit?
12:42
Nick:
Check out the bathroom, Max!
12:42
Max: Look at this shower!
Nick: Dude...
12:44
Nick: This shower is nuts.
Max: This is a...
12:45
Max:
Nick, this is a... Can I come...?
12:47
Nick: Huh?
Max: Can I...? Can I come in?
12:48
Nick: I can't hear you at all.
Max: Can I...?
12:49
Nick! Can I...? Can I come in?
12:51
Nick:
Oh! Automatic toilets.
12:53
Max:
Wow!
12:55
Nick:
The final step, before I bring Max and all
of you into the dining room is...
12:56
to put on our bathrobes.
13:00
Before we start our meal... Just
some quick context on this restaurant.
13:01
It's called Jade Dragon.
It's got 3 Michelin Stars,
13:03
and it's one of the best
Chinese restaurants in the entire world.
13:06
I feel like maybe bathrobes are
not the right vibe.
13:10
Max:
I can get behind that. First bite...
13:13
We have some deep fried bread topped with
some sort of prawn and chili sauce.
13:14
Nick:
The consistency of that bite was just
the right amount of chewy, crispy...
13:20
Perfectly well rounded.
13:23
Next up...we have a bunch of
different kinds of dumplings.
13:24
This looks amazing.
13:26
Max:
Apparently, there's Wagyu beef in this one.
13:28
Nick:
Let's start off with the soup dumpling!
13:30
Oh, great.
13:33
That was the most soup I've ever had
in a soup dumpling, by far.
13:34
Max:
It just exploded.
13:36
Nick:
Try the second one!
13:37
Max:
Mm! That thing is packed to the brim
with lobster.
13:39
Nick:
Alright. How about this Wagyu dumpling?
13:42
Max:
Look at the layers on this thing!
13:43
Nick:
Mm!
13:46
Max:
Beyond good.
13:46
Nick:
Alright. What are these?
13:47
Max:
Look at that baby abalone!
13:48
That's so cute.
13:50
Nick:
Why don't you explain to people
what "abalone" is?
13:51
Max:
It is one of the weirdest looking clams
you'll ever see.
13:53
Nick:
That's true. But I know you and I
don't care what it looks like,
13:56
as long as the taste is there.
13:58
Max: Mhm!
Nick: Dude...
Max: Wow!
14:01
Nick:
I didn't even know dumplings could be this good.
14:04
Max:
I like meat...but that one is mind blowing.
14:06
Moving on...
We have this beautiful soup.
14:08
Nick:
The little thin strands there of lemon leaf
on top have one of my favorite smells.
14:10
And look at all the work that's gone into
finely chopping up all the bits and pieces
14:14
in this soup!
14:17
The only word that I can say
is just... "Wow!"
14:18
Max: I've never had anything like this in my life.
Nick: No.
Max: It's so unique.
14:21
Nick:
It's the perfect balance of sweet and sour.
14:24
Literally perfect.
14:27
Max:
This is a soup I will never forget.
14:28
Nick:
Let's take a picture of this moment!
14:30
This next dish is pork 3 ways.
14:33
I don't even know what this first thing is.
14:35
Nick: What is that?
Max: No idea.
14:38
Nick: It's really good.
Max: Really good.
14:40
Nick:
It literally looks exactly like raw tuna,
but it tastes like sweet passion fruit.
14:41
There's Jell-O underneath.
It was kind of hidden in there.
14:45
Oh! I like the Jell-O even better.
14:47
Max:
It's like fresh mint in there.
14:49
Nick:
This piece here with the caviar on top looks
like it's about to have the best crunch ever.
14:50
Max:
No...
14:56
Nick:
What even is that?
14:57
Max:
It's gotta be the crispiest pork skin
I think I've ever had in my life.
14:58
Nick:
As for the actual pork...
15:02
Max:
Great texture to it.
15:05
Nick:
Every bite, Max, makes me want to
sink lower and lower...
15:06
<i>(Distorted:)</i>
...and lower into my chair.
15:10
Max:
I can't even hear what you're saying
right now. I'm in full pork heaven.
15:12
Nick:
Next up...we have a warm crab butter,
which takes dozens of these Japanese hairy crabs,
15:15
just to make this one dish.
15:19
And it's served with a crispy bread
for dipping.
15:21
A little bit of that balsamic vinegar
on there...
15:23
And then I'm even gonna go
with a little bit of chili oil.
15:24
And that I think is gonna
give this crazy bite.
15:27
Max:
That's the crispiest scallion pancake
I've ever had.
15:32
Nick:
That might be my favorite thing.
15:34
Max:
With the scallion pancake,
15:35
it's reminiscent of...like...
take out Chinese food,
15:37
but it's just on a completely
different level.
15:39
Nick:
Our final dish before dessert is
this winter melon dish.
15:41
It is stunningly beautiful...
but I have absolutely no idea
15:44
what it's gonna taste like.
15:47
Max:
It smells fishy.
15:48
Nick:
I really, really like this one.
15:50
Max:
It's like melt in your mouth tender.
15:52
I thought it'd be sweet...
like a berry glaze.
15:54
Nick:
The red liquid is sort of like a velvety,
creamy chicken noodle soup.
15:56
Max:
Yeah.
15:59
Nick:
Dessert...
16:00
Max:
This is easily the most beautiful dessert
I've ever seen.
16:01
Nick:
It is the perfect sunflower.
16:04
Max:
I genuinely don't want to break into this.
16:06
Nick: <i>(Whispers:)</i> Wow!
Max: <i>(Whispers:)</i> Jinx!
16:09
Nick: Did we just really do that?
Max: <i>(Whispers:)</i> We did.
16:11
Max:
This is pretty crazy.
16:14
Nick:
I'm finishing mine up fast, because I've gotta
go catch a flight for our next hotel, but...
16:16
I'm gonna let Max finish by himself.
16:19
Max:
Can I come with?
16:20
Nick:
Moving on to our $50,000 hotel room...
16:21
I'm in the Maldives at the Conrad, staying in
their private villa suite called "The Muraka",
16:24
which happens to be the world's
very first underwater hotel room.
16:29
This villa is located in the middle
of the ocean,
16:32
just south of India, and it's so remote,
we had to take 3 flights and a seaplane,
16:34
just to get here.
16:38
Bonus points to my seaplane captain
for doing the entire flight barefoot.
16:39
As my guest for this segment,
I've also brought along my friend
16:43
and cameraman, Tim.
16:45
Tim: What's up, guys?
Nick: If you don't recognize Tim,
16:46
you would probably recognize
his mom, Lynja.
16:48
And through Lynja we
became really good friends.
16:50
And now look at this!
16:52
We're staying at one of the most
ridiculous hotel rooms in the entire world.
16:53
Before we eat...
Quick room tour.
16:56
Nick: Hey!
Masyh: Welcome to Muraka!
16:59
My name is Masyh. I'll be the butler.
17:01
Nick:
This villa comes with a chef,
a trainer, a butler and a masseuse.
17:03
Masyh:
If you need me, just call me on my phone!
17:07
Nick:
What is this?
17:09
Masyh:
This is the 17 Pro Max...copy of it.
17:09
Nick:
This might be the coolest thing
I've ever seen. This is my iPhone.
17:12
The real iPhone 17 Pro.
17:14
This is his.
17:16
This is not what I expected to
be focused on in this part of the video.
17:17
This place is insane.
I don't even know where to start the tour.
17:20
There's basically 2 levels to this villa.
17:24
There's an upstairs, where you can get the
infinity pool, and you get this beautiful
17:26
panoramic view of the entire ocean.
17:30
And then there's the downstairs,
the underwater hotel room.
17:32
So let's start with the upstairs!
17:34
This is the upstairs hotel room.
17:36
I've never had a see-through balcony before.
17:39
I just spotted this fruit plate, and I
couldn't resist. 2 of my favorite fruits.
17:40
This is a snake fruit...
This is a mangosteen.
17:44
Tim:
I've never even seen it before.
17:46
Nick:
The individual pieces look almost
like garlic cloves.
17:47
It tastes a little bit like a lychee
combined with a peach.
17:50
The flavor is tropical,
a little milky, creamy...
17:52
It's delicious. And that's probably why
it's known as "The Queen of Fruits".
17:55
Tim:
Check this out!
17:58
Let's go!
18:00
Nick:
The snake fruit reminds me a little bit of jackfruit.
18:01
The skin really is scaly,
like a snake.
18:03
This one always smells amazing to me.
18:05
Almost a little bit like bubblegum.
18:08
It comes in these tightly packed pods,
that you can break apart really easily.
18:10
Like this...
18:13
Tastes somewhat like a combination
between pineapple and apple.
18:14
I think it smells a lot better
than it tastes.
18:17
I also shouldn't eat much fruit right now,
18:19
because we are about to have the most
ridiculous lunch in an underwater dining room.
18:21
Oh, baby!
This is the bathroom of all bathrooms.
18:25
The bathtub is perfectly picturesque.
18:28
Tim:
It feels nice. This is luxury right here.
18:31
Nick:
Automatic toilet...
And then this is just...glass...out into the ocean.
18:33
And the ocean is where we'll be
for our final hotel.
18:37
This private $100,000-per-night
floating Paradise.
18:40
Tim:
I don't know how I'd feel just watching you
go to the bathroom.
18:43
Nick:
We're not gonna be in the same room together.
One of us gets overwater...
18:46
One of us gets underwater...
which is exactly where we're heading now.
18:49
If you look out to my left,
you'll see right there...
18:52
That's not a submarine.
18:54
That is the escape hatch...
if you have any issues.
18:55
Tim:
I don't know what to expect.
Is it just gonna be like an aquarium?
18:58
Nick: Did you notice, by the way,
how many steps we're taking down?
Tim: Yes.
19:00
Tim: We are getting lower than I expected that,
that's for sure.
Nick: Isn't this crazy?
19:03
Tim:
Oh, the color's changing.
19:06
Nick:
We're not there yet.
19:07
Tim: Wait! Wow!
Nick: Yeah.
Tim: That's crazy.
19:08
Nick:
We're not there yet. Are you ready?
3, 2...
19:11
Tim:
Wow!
19:15
Nick:
What?
19:16
Tim:
This is crazy.
19:17
Nick:
What? Oh, my God! A shark!
19:18
That's a huge shark!
19:20
Tim:
That is crazy.
19:21
Nick:
That is a massive barracuda.
19:22
Tim: This is wild.
Nick: How insane is this?
19:24
This is by far the craziest hotel room
I have ever seen.
19:26
Also...at night everything lights up, and
apparently, that's really when the sea life
19:29
starts to show up.
19:33
Hold on! I'm gonna scare these fish.
Boom!
19:34
They didn't do anything.
19:37
Tim:
It feels a lot like a reverse aquarium.
19:38
The fish are looking at us.
19:40
Nick:
I can't believe how much sea life there is.
19:41
We've seen so many different types of fish.
19:43
There's also whale-sharks
and massive manta rays.
19:45
If I saw a picture or a video of this place,
19:48
I would think it could be fake.
19:50
I feel like the craziest
part about this one is...
19:51
it's got a full bathroom,
that's just overlooking the ocean.
19:52
It's still weird to me, though,
that someone could easily dive down,
19:55
and just watch you go to the bathroom.
19:59
Tim:
Can't you scuba dive?
20:00
Nick:
I'll go out. I'll scuba dive down.
20:01
Maybe it's one-way glass.
20:03
Tim:
Well, there's our answer.
I guess I gotta go meet him for lunch now.
20:04
Nick:
Welcome to the world's first ever
undersea restaurant!
20:07
I've eaten at a lot of places
all around the world,
20:10
and this has to be one of the most
beautiful restaurants I've ever seen.
20:13
A couple quick facts about the restaurant.
It's called "ITHAA", and it's 5 meters below
20:16
sea level in the middle of the Indian Ocean.
20:20
I see more sharks around me right now,
than I think I've ever seen in my entire life.
20:22
Tim:
It is hard not to look at them.
20:26
Nick: Are you scared?
Tim: A little bit.
20:27
Nick:
If it makes you feel better...
20:28
This place has been here for over
2 decades, and survived multiple tsunamis.
20:29
So I think we're pretty safe.
But just in case...
20:33
Nick: Let's eat, before the glass breaks!
Tim: I agree.
20:35
Nick:
Our first course is yellowfin tuna
topped with salmon roe,
20:36
avocado, tomato and crème fraîche.
20:39
Tim:
This is a really beautiful dish.
20:42
The light shimmering on it
just puts it over the top.
20:43
Nick: Wow!
Tim: Very tasty.
20:47
Nick:
Great combination of everything.
The tuna, the avocado...
20:48
The pop that you get, when you bite
into those fish eggs on top...
20:51
It feels wrong to be eating fish
in front of fish.
20:53
Tim:
But they eat fish in front of fish all the time.
20:56
Right?
20:58
Nick:
Rating on that tuna tartare...
20:59
Fantastic.
21:00
Tim:
Yeah, I'm giving that a solid 8.
21:01
Nick:
Keep watching! I will jump in with the sharks
21:02
at the end of this segment.
21:04
Tim:
I'll film.
21:05
Nick:
Our second course is a crispy duck
topped with a quail egg.
21:06
Tim:
This is the cutest egg I've ever seen.
21:09
Nick:
The big thing here, Tim...
You want to get that beautiful yolk pop.
21:10
Tim:
Of course.
I think the outside is fried so well.
21:13
Nick:
You have 3 different types of sauces
there, that all mix together with the egg yolk
21:17
to give you a really great bite.
21:20
Tim:
That dish was so pretty. I wish I could have
looked at it for a little bit longer.
21:22
Nick:
Let's keep it moving, because I want to
jump in with the sharks.
21:24
Our third course is a lemongrass sorbet
with sliced lime and coconut.
21:26
This will serve as a palate cleanser.
21:30
Nick: Mm!
Tim: The perfect amount of lemon.
21:32
Nick:
Where I was born and grew up in Rhode Island,
there's this really famous frozen lemonade,
21:34
that everyone has in the summer...
and this is what this tastes like.
21:37
Fresh, cooling lemon with some lemon zest.
21:39
Tim:
It's nice to have a little sweetness
in between all these savory dishes.
21:41
Nick:
For our main course I'll be having a
Maldivian lobster tail with palm puree,
21:44
fennel and apple, while Tim will have a Wagyu
beef tenderloin with a red wine sauce
21:48
and a side of potato, zucchini and mushrooms.
21:52
Tim:
Looks like we got surf and turf.
21:55
Nick got the surf...and I got the turf.
21:56
Nick:
I really love the sauce.
21:59
They've used all the lobster shells,
probably the heads.
22:00
This type of lobster here is spiny lobster.
It doesn't have any claws.
22:02
So all the meat is in the tail.
22:06
It's less sweet, but has a lot more texture,
compared to a classic Maine lobster.
22:08
And the tail is a little bit more tender.
22:11
Tim:
Which one do you prefer?
22:13
Nick:
I'm from Boston, so I still like Maine
lobster the best.
22:14
What do you think about Wagyu beef
under sharks?
22:16
Tim:
The sharks are definitely jealous.
22:18
The beef is extremely tender.
22:20
Nick:
The food has to be really good in a
restaurant like this, because there's so much
22:22
going on above your head, that if the food's
not good, you're gonna be really distracted
22:25
the whole meal.
22:28
Nick: We've been focused, though.
Tim: We have been.
22:28
For dessert we have a chocolate-hazelnut
parfait with berries and mango sorbet.
22:30
Beautiful dish. I love the coral
in the center of the plate.
22:34
Tim:
This chocolate part here is
the shape of this restaurant.
22:38
Nick:
Oh, it's so incredibly soft.
22:40
It almost looks like a chocolate
graham cracker crust on the bottom.
22:42
Mhm!
22:46
Tim:
It's so rich... It's so creamy...
22:46
Nick:
It's sort of like...if you turn Nutella gourmet.
22:48
Tim:
Wait! We didn't have the leaf yet.
22:50
Nick:
Let's see if it gets a snap!
22:51
Good snap. Great crunch.
22:53
Tim:
Nick, I don't think any of us have
forgotten what you still have to do.
22:55
And I'm scared for you.
22:58
Nick:
I do have to do that.
22:59
Tim:
This guy's crazy.
23:00
<i>(Distorted:)</i>
3, 2, 1.
23:01
Tim:
Oh! He scared them.
23:06
Oh, my gosh!
There's the shark...and there's Nick.
23:07
He's crazy.
23:09
Nick:
And now...for our final hotel...
23:12
My brothers and I are in Greece to board this
$100,000 super yacht called "This Is It".
23:14
And while it may not look like a hotel,
it's basically a giant luxury floating hotel
23:19
on the water.
It's got 6 oceanfront bedrooms,
23:23
a full crew to get us anything we need,
over 2 dozen water toys and a private chef,
23:26
who will later be cooking us
a 5 course Mediterranean dinner.
23:31
If you've never seen my brothers...
This is Cam, Pete and Will.
23:34
Pete: Hey, guys!
Nick: This boat is massive.
23:37
So I'm gonna give everyone their own camera,
and you guys are free to go explore.
23:39
Cam: Awesome. Let's go!
Will: Thank you! Let's do it!
23:42
Nick:
I heard the chef hid a bunch of
little small snacks around the whole boat.
23:43
So as we walk, make sure
you keep your eye out,
23:46
because there's gonna be a lot of food.
23:48
Cam:
I gotta go find my room now.
23:50
Oh, my gosh! Look at this window!
23:51
That's just straight out to the water.
That's insane.
23:54
Will:
Have you ever seen a pool on a boat?
23:56
Will: How sick is that?
Pete: Someone left me a little snack here.
23:59
This looks like a truffle-burrata...
something...
24:02
Definitely truffle.
24:07
I don't know how I ended up with this room.
24:08
Nick:
I believe my bedroom is up this way.
24:10
You gotta be kidding me.
Huh! This cannot be real.
24:12
Welcome to the master bedroom!
24:14
The craziest bedroom I've ever seen.
24:16
Huh! Wow!
It really is a comfy bed.
24:17
We got massive skylights.
24:20
You can look at the
stars when you're in bed.
24:22
This beautiful bathroom
that looks right out into the ocean...
24:24
And a private balcony
that sits right over the pool.
24:26
And we have a few small bites,
just like I said.
24:29
Nick: Let's see! Want some?
Will: Sure, I'll have some.
24:31
Nick:
We've got this truffle and cheese crostini
and these smoked salmon tartlets.
24:33
Nick: Mhm.
Will: That's really good.
24:38
Nick:
Smoked salmon...
24:39
<i>(Distorted:)</i>
Wow!
24:40
Nick:
I wonder what the other brothers are doing.
24:41
Pete:
Guys, I'm now on the bow of the boat,
and I think I found the dinner bell.
24:42
Pete: And now we wait.
Cam: Pete, what are you waiting for?
24:48
Pete: Waiting for dinner.
Cam: It's noon.
24:50
Nick:
Another little snack...
It looks like a little caviar bite here.
24:52
I can tell from all these small bites
that we're finding
24:56
that the dinner is going to be insane.
24:57
Wow! Look at this dining room table!
24:59
Can't even count how many
chairs that is. More food.
25:02
That's gotta be one of the most beautiful
fruit plates I've ever seen.
25:04
The watermelon's unbelievable.
25:07
The chef is really distracting me
with all these food things.
25:09
Will:
I don't even know how many floors
are on this boat.
25:11
Where even am I?
Is that a gym up there?
25:14
Nick:
Nope. This is the bridge.
25:16
This is where the captain steers the ship.
25:17
It's got this beautiful panoramic window,
so you can see everything in front of you.
25:19
And the entire room here is based off
of the movie Star Trek.
25:23
But what I think is most fun...
this entire giant boat is all controlled
25:26
by this tiny little steering wheel.
25:29
They couldn't have made
a bigger steering wheel.
25:31
You can see Cam and Pete
are super excited.
25:32
They've never been on a boat
like this before.
25:34
Cam:
Check this out! All of these water toys...
25:36
Just one of the craziest boats
I've ever seen.
25:38
Nick:
Last area up here is the sundeck.
25:40
Ooh! This Greek sun...
25:42
There's a movie theater
and cinema right here.
25:44
I can't believe we're just plopped
in the middle of the Mediterranean.
25:47
All I can see in every direction
is beautiful blue water...or snacks.
25:50
I got avocado toast now.
25:53
One of the coolest
features about this whole boat is...
25:55
that you can use the toys right
through the center of the boat.
25:57
I think it's time to do what you do
on a mega yacht.
26:00
Let me call the brothers!
<i>(Distorted:)</i> Brothers!
26:02
Nick:
It's time for the dinner we've all been
waiting for. We'll have 5 courses...
26:14
plus a bonus mega yacht kitchen tour,
because I'm sure you've all wondered
26:17
what a kitchen looks
like on a boat like this.
26:21
Course #1 is a fresh Greek cheese
26:23
with roasted red peppers
and grilled asparagus.
26:25
Cam: That's delicious.
Pete: Tastes like very fresh garden herbs.
26:29
Nick:
This is one of those "lick your plate clean"
kind of dishes.
26:31
The creaminess and fat from the cheese,
the smokiness and the roasted red peppers,
26:34
the char on the grilled asparagus,
26:38
the tanginess in the balsamic vinegar...
26:39
It's so well rounded.
26:41
Course #2 is a sea bass ceviche with cherry
tomatoes and all kinds of Greek herbs.
26:42
The "tiger's milk" at the bottom of the ceviche
is so good, because there's ginger,
26:48
all kinds of herbs...
There's the fish, there's the tomatoes...
26:51
They're all working together
to create this sauce.
26:53
Before we move on to Course #3...
we need to all agree right now on the order
26:56
of how we are as cooks.
26:59
Cam:
We can all probably agree...
Nick's the best out of the 4 of us.
27:00
Will: I agree.
Nick: Who's #2?
27:03
Will:
I think overall...it's Pete.
27:04
Cam:
I'm fine with that.
27:06
Will:
I think Cam has more experience than I do,
but my dishes are more flavorful and complex.
27:07
Cam:
I think you could give me a bunch of
different ingredients, and I'd know
27:12
more or less what to do with them.
27:15
Nick:
Pete and I have to decide together. Pete...
27:16
Cam:
Yeah...
27:18
Nick:
We both unanimously agreed on...
27:19
Cameron...
27:22
Cam: Oh, wow!
Nick: ...being the worst chef.
27:23
Pete:
Sorry, Cam! Not everyone gets a medal.
27:26
Cam: Pete's been after me. I don't know why.
Will: That was actually ruthless.
27:28
Nick:
Course #3 is a butter
poached lobster tail with corn soup
27:32
and a citrus foam.
27:35
Will:
First things first, chef...
27:36
Wow!
Visually...stunning.
27:37
Pete:
Will's been working on those
"Gordon Ramsay impressions".
27:39
Nick:
I feel like people forget that lobster itself
is very sweet.
27:42
So it goes very well with corn,
which is also very sweet.
27:44
Pete: It's actually really hard to believe
that this was made on a boat.
Nick: I agree.
27:47
Nick:
With the amount of technique that it's taken
to do some of the stuff in these dishes...
27:50
Pete:
I'm surprised no-one's done a corn soup dance.
27:53
Nick:
Oh! Course #4 is a white grouper
with a cauliflower truffle salad
27:56
and a parmesan lemon sauce.
28:00
Will:
My first bite of edible gold ever.
28:02
Cam:
I love the crunchiness of the cauliflower
with the fish.
28:04
Nick:
Tons of truffle in here. It's crazy.
28:07
Will:
And the sea bass is cooked really, really well.
28:09
Better, I might say,
than how you did it on MasterChef.
28:11
Pete:
Oh! If you didn't understand Will's joke...
28:13
Nick lost MasterChef with some
undercooked sea bass.
28:15
Nick:
Will is right. The fish is cooked perfectly.
28:18
I've always wanted to know what a kitchen
looks like on a yacht like this.
28:20
Nick: So...watch out, Cam!
Pete: Watch out, Cam!
28:23
Nick: Sorry for that!
Cam: Thanks for the heads up!
28:24
Nick: Hey, chef!
Chef: Hello, Nick!
Nick: May I join you for a minute?
28:26
Chef:
Of course.
28:28
Nick:
This is awesome.
28:28
Chef:
Here is where the magic happens.
28:29
Nick:
It's bigger than I thought it would be.
28:31
Any restaurant...you gotta share
the kitchen with a lot of people.
28:32
This is all you.
28:35
Chef:
It's a lot different than a restaurant,
because you're working alone everytime.
28:35
Nick:
So if it's good, it's you...
28:38
If it's bad, it's you.
28:40
Chef:
Exactly.
28:41
Nick:
Look at these beautiful filets!
28:41
What is this?
28:43
Chef:
This is white grouper. Last night's catch.
28:43
Nick:
And then look at these lobster tails!
28:45
This is just perfect, beautiful lobster.
28:47
You have a deep fryer here.
28:48
Is that not dangerous, when the boat
is going like this?
28:50
Chef:
You need to be careful every time you use it.
28:52
Here we also have a vacuum sealer.
28:55
Nick: Wow! It's a vacuum sealer in the drawer?
Chef: Yeah, yeah.
28:57
Chef:
This is a blast chiller.
28:59
It's also the same time a dryer.
29:00
Nick:
This right here can instantly make things cold.
29:02
It's like the opposite of a very hot oven.
29:04
Nick: Thank you, chef!
Chef: Thank you, Nick!
29:06
Nick:
Course #5...a pavlova with crème anglaise
and berries.
29:07
Cam:
It looks like soft serve ice cream,
but it's crunchy.
29:11
Will:
Pavlova is my favorite.
29:13
Nick: Do you know where it was invented?
Will: Russia?
Nick: No.
29:14
They argue about who invented it,
but it was either Australia or New Zealand.
29:16
I think it was New Zealand.
Listen for that crack!
29:20
It's so good.
29:23
Pavlova is only made with really
2 ingredients: egg whites and sugar.
29:24
And you blend it up to the perfect meringue,
and you shape it, and you bake it
29:27
very low and slow, until it firms up.
29:30
This is a top notch pavlova.
29:32
Pete:
It goes from crispy to creamy and then chewy.
29:34
Nick:
That's the mark of a good pavlova...
is that light crispy shell on the outside
29:36
and that marshmallowy interior.
29:40
Will:
I have to say...as someone
who's eating lots of pavlovas,
29:41
this is the best one I've ever had.
29:44
Pete:
"This Is It". Get it?
29:45
Nick: Okay. Ready?
Pete: No! Let me down! Let me down!
29:47
Will:
I feel better.
29:53
Lyrics & Translation
[English]
Nick:
I checked in to the world's most insane
hotels to see which one has the best food.
Like this $25,000-a-night penthouse that
comes with a 3 Michelin Starred chef,
a $50,000 underwater hotel...all the way
up to this $100,000 hotel on the sea
with my 3 younger brothers.
But it all starts with this
$1 capsule hotel in Tokyo, Japan.
And because it's just a $1 hotel,
I had to get all my food
from a Japanese convenience store.
I got the viral fruit sandwich, tuna
mayonnaise onigiri, some fried chicken,
this famous ice cream bar
and some Japanese strawberry milk
to wash it all down.
Fried chicken first...
This is some of the most juicy and well
seasoned fried chicken I've ever tasted.
The way these Japanese onigiris work
is pretty cool.
You peel off the outside,
then you carefully pull off either side
to wrap the seaweed around the rice.
And it should still be nice and crispy.
Mm-hmm!
Look at that tuna mayo on the inside!
But I think these strawberries look
even better.
Mm!
Now we can try this dessert bar.
<i>(Whispers:)</i>
I think this crunch is gonna wake people up.
Look at all the layers!
Last thing: strawberry milk.
Nick:
That has to be the most refreshing...
Bayashi:
Please be quiet, because I'm trying to sleep.
Nick:
Oops!
Next up is our $100 hotel, which just so
happens to be a water park in Texas.
Nick: And for this one,
I brought along my friend, Ryan.
Ryan: Greetings!
Nick:
Ryan, they're probably wondering
why we're soaking wet.
Ryan:
Oh! That's because we went to the water park.
Nick:
I'm gonna have Ryan explain what happened,
because he's really good at explaining things.
Ryan:
Nick and I entered this water park
with excitement in our eyes.
There's so many slides to choose from.
We immediately started
with the big drop slide.
Nick went first, of course...
He's so brave... But I went faster.
We raced on some mats.
I won that race. Pretty cool.
We did the big whirlpool slide.
That was really fun on the big inflatable
thing. Look at this drone shot!
Sick drone shot.
I wasn't even scared or screaming.
Look how scared Nick looks!
He's so scared.
We did the flowrider...
I stayed on my mat much longer than Nick.
Nick was able to stand up,
but honestly, he got lucky.
It's not even that cool.
My ride was way cooler.
Look at this footage!
I think it's awesome.
And now here we are, in the coolest
room in the entire hotel.
Ready for a room tour?
Nick:
I'm so excited for this, because Ryan is
so good at room tours.
Ryan:
Room tour! Welcome to our Bunk Bed Safari
Room, where there's so much to see,
so much to do and have fun with.
Nick: Ah!
Ryan: You're wet still. You should get off that.
Ryan: That's my bed. I want my moisture on it.
Nick: Your what?
Ryan:
As you can see, there's beanbags.
There's art of animals.
Nick:
The wallpaper in this room is a preview
of our next hotel room.
Ryan:
Are you going to Africa?
Nick:
Close. We're going to a wildlife hotel with
lions that come right up to the hotel room doors.
Ryan:
And you brought me to the water park?
Nick:
Yeah, because you love water parks.
Ryan:
I'm happy here. I've never felt so alive
than I did on that slide.
Nick:
Ryan's here for the water park...
I'm here for the food.
Should I just snap the food in like this?
Ryan:
Oh, my goodness! That's a big burger.
This might be the biggest burger
I've ever laid eyes on.
It looks juicy... It looks tender...
There's so many different textures
and colors.
The wing on top is a nice touch.
You're gonna get some
of that Buffalo flavor.
I'm seeing ingredients that I've never put
on a burger before, and I'm excited.
Nick:
There's a big question here.
We've got one drum and one flat.
Which one are you picking?
Ryan:
I'm picking the flat.
Nick:
I'm picking the drum.
Ryan:
Spam the comments with "flats or superior"!
Nick:
Drums are better.
Ryan:
"Flats Nation", wake up!
It's time to wake up.
Nick:
Should we eat?
Ryan:
Yeah. Let's eat!
Nick:
This burger is huge.
This is bigger than Ryan's head.
Ryan: It's not though.
Nick: Whoa!
The bacon is crispy.
The cheese is perfectly melted.
The bun is soft and fluffy.
Ryan:
It's actually really tasty. I did not
expect it to have such good texture.
How does this compare to what you think
you're gonna eat in the rest of the video?
Nick:
Oh! There's some crazy food
in the rest of the video...
Like this surf and turf underneath
a shark infested ocean,
and even our next meal at a hotel
in the middle of a zoo.
Ryan:
So you sure I can't come to the next segment?
Nick: I am so sure.
Ryan: Okay.
Nick: But...
Ryan:
Oh, my goodness!
Nick:
What happens if you snap?
Nick: Woo!
Ryan: Oh, my gosh!
Nick:
You brought candy.
Ryan:
I brought Joyride.
Nick:
Let's go! Can you just describe
that milkshake for a second?
Ryan:
This milkshake is like a milkshake you've
never seen before. We have donut hole on top,
sprinkles, whipped cream, bigger donut,
more whipped cream and sprinkles.
Nick:
It's like the ultimate milkshake.
This is turning out to
be the best day ever.
Sitting in a water park
hotel in the bunk bed suite
soaking wet with you,
eating candy and milkshakes...
Ryan: Can I come to the next hotel?
Nick: No.
We've made it to Australia for
our $1,000 hotel room.
And for this one, I brought along
my friend, Bayashi.
Bayashi: Hey, guys!
Nick: Before we go in the room...
Tell them your favourite animal!
Bayashi:
I really like lions.
Nick:
Then you're gonna love this hotel.
Bayashi: Ooh!
Nick: This is Jamala Wildlife Lodge,
a hotel built entirely inside a zoo.
And this room happens to be located
inside the lion habitat...
meaning we'll be sleeping and eating
just feet away from them.
First thing...we gotta
put on the bathrobes.
It's really soft.
Now we can explore.
Let's start over here!
We've got a beautiful living room.
Lion cake!
Look at him!
Bayashi:
So cute.
Nick:
Bayashi, let's get some cake here, buddy!
Bayashi: Oh-ho-ho-ho!
Nick: They're coming. This is so cool.
I can't believe how close he is to the glass.
Bayashi:
This is my favourite day ever.
Nick: Wanna take a big slice?
Bayashi: Ooh-hoo-hoo!
Nick:
Oh-ho-ho! That's such a beautiful piece of cake.
I can't believe we're just in a hotel room
with lions that close.
The only time I've ever been closer to
a lion was...when I fed one a giant steak,
which was incredibly scary.
I say we explore the rest of our hotel.
Bayashi: Let's go!
Nick: There's only one bed.
What do we do for that?
Bayashi:
I want to use this.
Nick:
What am I supposed to do?
Bayashi:
You can do this...
Nick:
Okay.
All the money that we paid for this hotel
room here goes to animal conservation.
I'll let him explain the rest.
I'm gonna keep exploring.
Bayashi:
Uh... Your money save animals...
if you sleep in this hotel room.
Nick:
Bayashi, we are about to eat a 4 course,
award winning Australian dining experience.
Bayashi:
4 course... Wow!
Nick: Thank you!
Bayashi: Wow!
Nick: No, no, no!
Bayashi: What?
Nick: Listen!
Before we start eating...
we are missing one thing.
Bayashi:
I wanna eat. What's going on?
Nick: Just wait! Oh!
Bayashi: Whoa!
Bayashi:
Whoa!
Nick:
Wow! That is so cool.
He's gonna eat with us.
Oh! I'm so distracted now.
For our first course we've got a wide range
of different local Australian foods.
I'm gonna start with this fig ice cream cone.
There are pine nuts... I've got
a beautiful, fresh fig, a little flower...
This is one of the coolest
appetizers I've ever seen.
Bayashi:
I have lamb chop.
Nick:
Mhm! Ooh!
They toasted the pine nuts in here,
which I absolutely love.
I've also got these cute little duck legs.
I feel a little bit bad
eating animals at a zoo.
Look at that sushi!
Bayashi:
Wow! Gorgeous. I'm very happy.
Nick:
I've got a fancy looking scotch egg here.
Nick: Delicious.
Bayashi: Oyster.
Nick: You like oysters?
Bayashi:
Yeah. Can I?
Nick: Sure. You can have it.
Bayashi: Thank you!
Bayashi: Mhm!
Nick: I'm gonna have some of your pumpkin soup.
Mhm!
It's velvety... It's creamy...
It's smooth...
Nick: Before the next course...I have a surprise for you.
Bayashi: Really?
Nick:
Between every course, I set up a visit
with a different animal.
Bayashi: Wow!
Nick: Let's go!
Animal #1 is a cheetah.
Nick: Wow!
Bayashi: Oh!
Nick: What's his name?
Zookeeper:
His name is Zambi.
You can obviously hear that pur.
Nick:
This is a good sound.
Zookepper: Absolutely.
Nick: Oh!
I think we should go to the second course.
For course #2 I've got a beautiful tomahawk steak
with a langoustine and scalloped potato,
while Bayashi has a miso glazed
Chilean sea bass with potato gratin
and an Australian green salad.
As always, I think we need to
first cut into this steak.
What temperature would you guys call that?
Comment below!
Bayashi:
Nick, can we switch? I love steak.
Nick:
Sure, we can switch.
Many people say the best steak
in the world comes from Japan.
But second is Australia.
To come to Australia and get
a tomahawk steak like this is a special treat.
Nick: What?
Bayashi: Can we change knife too?
Thank you!
Mm!
Nick:
Because I live in Boston,
I have incredibly high seafood standards.
This is amazingly cooked fish.
Bayashi:
Whoa! Can we switch back?
Nick:
No.
This salad right here takes the award for the
most color I have ever seen on a salad.
Bayashi:
I love this so much.
Nick:
Let's save a little room,
and go look at the next animal!
Animal #2...lemurs.
Oh! What?
You see how they just grab your
hand and just tell you what to do?
Watch how he peels the banana
inside his mouth!
He's eating the whole banana,
and then he drops the peel.
I think we should probably go
to the third course.
Course #3...
This one is a quick one.
It's an iced tea granita.
Just a quick palate cleanser before dessert.
It's such a little fine shavings of ice.
It's a little bit like snow.
Bayashi:
My brain is frozen.
Nick:
One more animal before dessert.
Third animal...giraffes.
Bayashi:
What is giraffe? Bird?
Nick:
It's definitely not a bird.
Bayashi:
Oh!
Nick:
Fun fact: Giraffes' tongues are blue,
so they don't get sunburnt,
when they eat outside all day long.
One more carrot...
and we go to Course #4.
For dessert I've got a multi-layered
dark and white chocolate mousse,
and Bayashi has a rolled meringue cake
with a passion fruit curd.
Bayashi:
Wow!
Nick:
I don't normally love white chocolate by itself,
because it's so sweet and overpowering.
But when you layer it with some
bitter dark chocolate, it balances so well.
Nick: Do you want to try mine?
Bayashi: Yeah.
Nick: Well...you can't.
Bayashi:
Can't?
Nick:
You took my food the entire meal.
Bayashi:
I'm sorry! Last time...
Thank you!
Mm!
Nick: You stay here and finish! I gotta keep moving.
Bayashi: Bye!
Nick:
For our $10,000 hotel food,
we're at the Mandarin Oriental in London.
I've also brought along my friend,
Chunkz to eat with me.
Chunkz:
What's up, my peoples?
Excited to get in and eat some food.
Nick:
This place is fancy.
Chunkz:
Yeah, I can tell though.
This is very, very nice.
Nick:
Believe it or not, we got the penthouse.
Chunkz:
Oh-ho-ho! Goodness me!
Nick:
You lead the way. Starting in the kitchen.
I love it.
Chunkz:
Come on, bro! You're a chef.
What is this? Oh, wow!
Nick:
They made that for me.
It even says "Chef Nick" on it too.
Chunkz: This is like the feng shui.
Nick: Fruit plate...
You get lychee...
Chunkz:
There you go. Wait! There's more to this?
Nick:
This looks like the guest bedroom.
One of us can sleep here tonight.
Chunkz:
Oh! Master bedroom!
I got to sleep right now.
Nick:
Not bad.
Chunkz:
Of course, it's not bad.
This is the penthouse, bro.
Nick:
I will say...the food we're about to eat
comes from 3 of the hotel's signature
fine dining restaurants, including the Aubrey
and Dinner by Heston Blumenthal,
which has 2 Michelin Stars.
Chunkz:
I've never even had Michelin Star food.
Nick:
Don't be sad!
Chunkz:
But I will try today. Hey!
Waitress:
We'll start with the beetroot crackers.
Nick:
These look amazing. I mean...
they look light... They look crispy...
You know...I'm not even a big fan
of beets, and I like that.
Chunkz:
I hate beetroot...but this is nice.
Nick:
This is good.
Chunkz:
The crisp...
Chunkz: Oh!
Waitress: This is crab florentine.
Chunkz: Crab florentine...
Nick: Cheers!
Chunkz:
Cheers! Mm!
Nick:
You like crab?
Chunkz:
I don't...but this is lovely.
Nick: We have one more crab florentine, please!
Waitress: Yeah.
Chunkz: One second it's there...now it's gone.
Waitress: And then it's gone.
Chunkz: Yeah.
Nick:
Next up...
Waitress: Meat fruit.
Chunkz: Meat fruit?
Nick:
You cannot try to tell me that this is
not a tangerine right here...
But that's a pate inside for the bread.
I love chicken liver pate.
This one's a little bit more of like an
acquired taste. Let's see if you like it!
You're not sure...
Chunkz:
Yeah.
Nick:
Seems like a "no".
Chunkz:
Yeah. Maybe no. Yeah.
Really...no.
Nick:
For me...it's a hard guess.
As far as pate's come,
this is fantastic.
Perfectly smooth, well balanced...
Really well seasoned.
I love this kind of thing.
Chunkz: Ah-ha-ha-ha!
Nick: Oh-ho!
Chunkz:
I'm gonna guess what this is. "Quack-quack".
Waitress:
Yes, correct.
Chunkz:
Oh! Triple cooked chips.
Waitress: Yes.
Nick: Wow!
Look at these chips!
Chunkz:
That looks rich.
Nick:
I don't think I've seen a puree
that smooth in my life.
Chunkz:
It genuinely looks like oil painting.
Nick:
Let's see what you think about
your first bite of duck here!
Chunkz:
I'm getting emotional.
Nick:
I can't believe this is one of your first
times having duck, though.
Chunkz:
Yeah, bro.
Nick:
You hear that crunch?
The outside is so incredibly crispy.
Chunkz:
But inside...fluffy.
Nick:
You have great potatoes in the UK.
Chunkz:
Thank you very much, man!
Nick: You have nothing to do with the fact that you...
Chunz: Yes, I do.
Nick:
You didn't do anything.
Chunkz:
Well...I was there when they were...
uh...discovering them.
Nick:
I don't know if you're full yet,
but let's have a little bit of sushi!
Chunkz:
This looks good.
Nick:
We have 3 different layers
on this one right here.
A lot of different stuff to choose from.
Chunkz:
Now...let me tell you something
you're gonna be shocked about!
I've never tried raw sushi.
Take it! Take it!
Let me give it to the boss!
Nick:
Oh, my God! Charcoal fried chicken.
Looking at this, you'd think it was
a piece of burnt chicken.
Chunkz:
Wow!
Nick:
The chef's celebrating in the back.
Waiter:
No worries...
Chunkz:
No, no!
Nick:
Miso cod marinated for 2 days.
Chunkz:
"Me so" excited.
Nick:
It's so incredibly flaky.
And it's fall apart tender in your mouth.
Chunkz:
I could finish the whole thing.
Nick:
On to desserts... We've got
a tipsy cake with pineapple...
Oh!
...and a goat's milk cheesecake with candied figs.
It's perfect.
And of course, that custom cake
they left in our room.
Chunkz:
Is this an actual knife?
Nick:
It's made out of cake.
But the coolest dessert of all
is this one right here...
Waiter:
Mount Fuji...
Sometimes it rains.
Nick:
Oh!
Waiter: After the rain the sun is coming out.
Nick: No!
Don't do it!
Chunkz:
Oh! It's like a meringue.
Oh-ho-ho!
Where is he? I'm gonna kiss him.
Yeah, yeah, yeah.
It made you feel so good,
you want to slap your mum.
Hehe!
Nick:
Fantastic meal.
Chunkz:
I'm gonna go to my room and sleep now.
See you guys soon!
Nick:
Welcome to our $25,000 penthouse suite!
I brought along my friend, Max,
because we happen to be in Macau.
And Max speaks very good Chinese.
Max:
<i>(Speaks Chinese:)</i> I speak a little bit of Chinese.
Nick:
I didn't tell him this yet...
but the room service is gonna be
3 Michelin Star Chinese food.
But first...let's explore the room!
Max: Really?
Nick: Where do you want to start?
Max:
This is a joke, Nick.
Nick:
We get to sleep here tonight.
Max:
There's so much room for activities.
Nick:
This is our pool.
Max:
This isn't just like a baby pool either.
This is a legit full size pool.
Nick:
Check out the fruit plate!
Max:
I've never seen a grape that big in my life.
Nick: Oh!
Max: Stop!
Nick:
There's a gym. Can I run 18 miles an hour?
Oh! I'm good.
Max:
We gotta work up an appetite for this lunch.
Ah!
Huh!
I'm officially sweating.
Nick: You're not gonna believe what's on the other side.
Max: What? What?
Can I guess?
Nick:
You're not... Ah! You're not gonna believe.
Look!
Max:
Stop!
Nick:
Of course, it has a massage room...
and a sauna.
We are now entering the master bedroom.
Oh, that's nice.
Max:
Can I...uh...?
Nick:
That's really nice.
Max:
Can I sit?
Nick:
Check out the bathroom, Max!
Max: Look at this shower!
Nick: Dude...
Nick: This shower is nuts.
Max: This is a...
Max:
Nick, this is a... Can I come...?
Nick: Huh?
Max: Can I...? Can I come in?
Nick: I can't hear you at all.
Max: Can I...?
Nick! Can I...? Can I come in?
Nick:
Oh! Automatic toilets.
Max:
Wow!
Nick:
The final step, before I bring Max and all
of you into the dining room is...
to put on our bathrobes.
Before we start our meal... Just
some quick context on this restaurant.
It's called Jade Dragon.
It's got 3 Michelin Stars,
and it's one of the best
Chinese restaurants in the entire world.
I feel like maybe bathrobes are
not the right vibe.
Max:
I can get behind that. First bite...
We have some deep fried bread topped with
some sort of prawn and chili sauce.
Nick:
The consistency of that bite was just
the right amount of chewy, crispy...
Perfectly well rounded.
Next up...we have a bunch of
different kinds of dumplings.
This looks amazing.
Max:
Apparently, there's Wagyu beef in this one.
Nick:
Let's start off with the soup dumpling!
Oh, great.
That was the most soup I've ever had
in a soup dumpling, by far.
Max:
It just exploded.
Nick:
Try the second one!
Max:
Mm! That thing is packed to the brim
with lobster.
Nick:
Alright. How about this Wagyu dumpling?
Max:
Look at the layers on this thing!
Nick:
Mm!
Max:
Beyond good.
Nick:
Alright. What are these?
Max:
Look at that baby abalone!
That's so cute.
Nick:
Why don't you explain to people
what "abalone" is?
Max:
It is one of the weirdest looking clams
you'll ever see.
Nick:
That's true. But I know you and I
don't care what it looks like,
as long as the taste is there.
Max: Mhm!
Nick: Dude...
Max: Wow!
Nick:
I didn't even know dumplings could be this good.
Max:
I like meat...but that one is mind blowing.
Moving on...
We have this beautiful soup.
Nick:
The little thin strands there of lemon leaf
on top have one of my favorite smells.
And look at all the work that's gone into
finely chopping up all the bits and pieces
in this soup!
The only word that I can say
is just... "Wow!"
Max: I've never had anything like this in my life.
Nick: No.
Max: It's so unique.
Nick:
It's the perfect balance of sweet and sour.
Literally perfect.
Max:
This is a soup I will never forget.
Nick:
Let's take a picture of this moment!
This next dish is pork 3 ways.
I don't even know what this first thing is.
Nick: What is that?
Max: No idea.
Nick: It's really good.
Max: Really good.
Nick:
It literally looks exactly like raw tuna,
but it tastes like sweet passion fruit.
There's Jell-O underneath.
It was kind of hidden in there.
Oh! I like the Jell-O even better.
Max:
It's like fresh mint in there.
Nick:
This piece here with the caviar on top looks
like it's about to have the best crunch ever.
Max:
No...
Nick:
What even is that?
Max:
It's gotta be the crispiest pork skin
I think I've ever had in my life.
Nick:
As for the actual pork...
Max:
Great texture to it.
Nick:
Every bite, Max, makes me want to
sink lower and lower...
<i>(Distorted:)</i>
...and lower into my chair.
Max:
I can't even hear what you're saying
right now. I'm in full pork heaven.
Nick:
Next up...we have a warm crab butter,
which takes dozens of these Japanese hairy crabs,
just to make this one dish.
And it's served with a crispy bread
for dipping.
A little bit of that balsamic vinegar
on there...
And then I'm even gonna go
with a little bit of chili oil.
And that I think is gonna
give this crazy bite.
Max:
That's the crispiest scallion pancake
I've ever had.
Nick:
That might be my favorite thing.
Max:
With the scallion pancake,
it's reminiscent of...like...
take out Chinese food,
but it's just on a completely
different level.
Nick:
Our final dish before dessert is
this winter melon dish.
It is stunningly beautiful...
but I have absolutely no idea
what it's gonna taste like.
Max:
It smells fishy.
Nick:
I really, really like this one.
Max:
It's like melt in your mouth tender.
I thought it'd be sweet...
like a berry glaze.
Nick:
The red liquid is sort of like a velvety,
creamy chicken noodle soup.
Max:
Yeah.
Nick:
Dessert...
Max:
This is easily the most beautiful dessert
I've ever seen.
Nick:
It is the perfect sunflower.
Max:
I genuinely don't want to break into this.
Nick: <i>(Whispers:)</i> Wow!
Max: <i>(Whispers:)</i> Jinx!
Nick: Did we just really do that?
Max: <i>(Whispers:)</i> We did.
Max:
This is pretty crazy.
Nick:
I'm finishing mine up fast, because I've gotta
go catch a flight for our next hotel, but...
I'm gonna let Max finish by himself.
Max:
Can I come with?
Nick:
Moving on to our $50,000 hotel room...
I'm in the Maldives at the Conrad, staying in
their private villa suite called "The Muraka",
which happens to be the world's
very first underwater hotel room.
This villa is located in the middle
of the ocean,
just south of India, and it's so remote,
we had to take 3 flights and a seaplane,
just to get here.
Bonus points to my seaplane captain
for doing the entire flight barefoot.
As my guest for this segment,
I've also brought along my friend
and cameraman, Tim.
Tim: What's up, guys?
Nick: If you don't recognize Tim,
you would probably recognize
his mom, Lynja.
And through Lynja we
became really good friends.
And now look at this!
We're staying at one of the most
ridiculous hotel rooms in the entire world.
Before we eat...
Quick room tour.
Nick: Hey!
Masyh: Welcome to Muraka!
My name is Masyh. I'll be the butler.
Nick:
This villa comes with a chef,
a trainer, a butler and a masseuse.
Masyh:
If you need me, just call me on my phone!
Nick:
What is this?
Masyh:
This is the 17 Pro Max...copy of it.
Nick:
This might be the coolest thing
I've ever seen. This is my iPhone.
The real iPhone 17 Pro.
This is his.
This is not what I expected to
be focused on in this part of the video.
This place is insane.
I don't even know where to start the tour.
There's basically 2 levels to this villa.
There's an upstairs, where you can get the
infinity pool, and you get this beautiful
panoramic view of the entire ocean.
And then there's the downstairs,
the underwater hotel room.
So let's start with the upstairs!
This is the upstairs hotel room.
I've never had a see-through balcony before.
I just spotted this fruit plate, and I
couldn't resist. 2 of my favorite fruits.
This is a snake fruit...
This is a mangosteen.
Tim:
I've never even seen it before.
Nick:
The individual pieces look almost
like garlic cloves.
It tastes a little bit like a lychee
combined with a peach.
The flavor is tropical,
a little milky, creamy...
It's delicious. And that's probably why
it's known as "The Queen of Fruits".
Tim:
Check this out!
Let's go!
Nick:
The snake fruit reminds me a little bit of jackfruit.
The skin really is scaly,
like a snake.
This one always smells amazing to me.
Almost a little bit like bubblegum.
It comes in these tightly packed pods,
that you can break apart really easily.
Like this...
Tastes somewhat like a combination
between pineapple and apple.
I think it smells a lot better
than it tastes.
I also shouldn't eat much fruit right now,
because we are about to have the most
ridiculous lunch in an underwater dining room.
Oh, baby!
This is the bathroom of all bathrooms.
The bathtub is perfectly picturesque.
Tim:
It feels nice. This is luxury right here.
Nick:
Automatic toilet...
And then this is just...glass...out into the ocean.
And the ocean is where we'll be
for our final hotel.
This private $100,000-per-night
floating Paradise.
Tim:
I don't know how I'd feel just watching you
go to the bathroom.
Nick:
We're not gonna be in the same room together.
One of us gets overwater...
One of us gets underwater...
which is exactly where we're heading now.
If you look out to my left,
you'll see right there...
That's not a submarine.
That is the escape hatch...
if you have any issues.
Tim:
I don't know what to expect.
Is it just gonna be like an aquarium?
Nick: Did you notice, by the way,
how many steps we're taking down?
Tim: Yes.
Tim: We are getting lower than I expected that,
that's for sure.
Nick: Isn't this crazy?
Tim:
Oh, the color's changing.
Nick:
We're not there yet.
Tim: Wait! Wow!
Nick: Yeah.
Tim: That's crazy.
Nick:
We're not there yet. Are you ready?
3, 2...
Tim:
Wow!
Nick:
What?
Tim:
This is crazy.
Nick:
What? Oh, my God! A shark!
That's a huge shark!
Tim:
That is crazy.
Nick:
That is a massive barracuda.
Tim: This is wild.
Nick: How insane is this?
This is by far the craziest hotel room
I have ever seen.
Also...at night everything lights up, and
apparently, that's really when the sea life
starts to show up.
Hold on! I'm gonna scare these fish.
Boom!
They didn't do anything.
Tim:
It feels a lot like a reverse aquarium.
The fish are looking at us.
Nick:
I can't believe how much sea life there is.
We've seen so many different types of fish.
There's also whale-sharks
and massive manta rays.
If I saw a picture or a video of this place,
I would think it could be fake.
I feel like the craziest
part about this one is...
it's got a full bathroom,
that's just overlooking the ocean.
It's still weird to me, though,
that someone could easily dive down,
and just watch you go to the bathroom.
Tim:
Can't you scuba dive?
Nick:
I'll go out. I'll scuba dive down.
Maybe it's one-way glass.
Tim:
Well, there's our answer.
I guess I gotta go meet him for lunch now.
Nick:
Welcome to the world's first ever
undersea restaurant!
I've eaten at a lot of places
all around the world,
and this has to be one of the most
beautiful restaurants I've ever seen.
A couple quick facts about the restaurant.
It's called "ITHAA", and it's 5 meters below
sea level in the middle of the Indian Ocean.
I see more sharks around me right now,
than I think I've ever seen in my entire life.
Tim:
It is hard not to look at them.
Nick: Are you scared?
Tim: A little bit.
Nick:
If it makes you feel better...
This place has been here for over
2 decades, and survived multiple tsunamis.
So I think we're pretty safe.
But just in case...
Nick: Let's eat, before the glass breaks!
Tim: I agree.
Nick:
Our first course is yellowfin tuna
topped with salmon roe,
avocado, tomato and crème fraîche.
Tim:
This is a really beautiful dish.
The light shimmering on it
just puts it over the top.
Nick: Wow!
Tim: Very tasty.
Nick:
Great combination of everything.
The tuna, the avocado...
The pop that you get, when you bite
into those fish eggs on top...
It feels wrong to be eating fish
in front of fish.
Tim:
But they eat fish in front of fish all the time.
Right?
Nick:
Rating on that tuna tartare...
Fantastic.
Tim:
Yeah, I'm giving that a solid 8.
Nick:
Keep watching! I will jump in with the sharks
at the end of this segment.
Tim:
I'll film.
Nick:
Our second course is a crispy duck
topped with a quail egg.
Tim:
This is the cutest egg I've ever seen.
Nick:
The big thing here, Tim...
You want to get that beautiful yolk pop.
Tim:
Of course.
I think the outside is fried so well.
Nick:
You have 3 different types of sauces
there, that all mix together with the egg yolk
to give you a really great bite.
Tim:
That dish was so pretty. I wish I could have
looked at it for a little bit longer.
Nick:
Let's keep it moving, because I want to
jump in with the sharks.
Our third course is a lemongrass sorbet
with sliced lime and coconut.
This will serve as a palate cleanser.
Nick: Mm!
Tim: The perfect amount of lemon.
Nick:
Where I was born and grew up in Rhode Island,
there's this really famous frozen lemonade,
that everyone has in the summer...
and this is what this tastes like.
Fresh, cooling lemon with some lemon zest.
Tim:
It's nice to have a little sweetness
in between all these savory dishes.
Nick:
For our main course I'll be having a
Maldivian lobster tail with palm puree,
fennel and apple, while Tim will have a Wagyu
beef tenderloin with a red wine sauce
and a side of potato, zucchini and mushrooms.
Tim:
Looks like we got surf and turf.
Nick got the surf...and I got the turf.
Nick:
I really love the sauce.
They've used all the lobster shells,
probably the heads.
This type of lobster here is spiny lobster.
It doesn't have any claws.
So all the meat is in the tail.
It's less sweet, but has a lot more texture,
compared to a classic Maine lobster.
And the tail is a little bit more tender.
Tim:
Which one do you prefer?
Nick:
I'm from Boston, so I still like Maine
lobster the best.
What do you think about Wagyu beef
under sharks?
Tim:
The sharks are definitely jealous.
The beef is extremely tender.
Nick:
The food has to be really good in a
restaurant like this, because there's so much
going on above your head, that if the food's
not good, you're gonna be really distracted
the whole meal.
Nick: We've been focused, though.
Tim: We have been.
For dessert we have a chocolate-hazelnut
parfait with berries and mango sorbet.
Beautiful dish. I love the coral
in the center of the plate.
Tim:
This chocolate part here is
the shape of this restaurant.
Nick:
Oh, it's so incredibly soft.
It almost looks like a chocolate
graham cracker crust on the bottom.
Mhm!
Tim:
It's so rich... It's so creamy...
Nick:
It's sort of like...if you turn Nutella gourmet.
Tim:
Wait! We didn't have the leaf yet.
Nick:
Let's see if it gets a snap!
Good snap. Great crunch.
Tim:
Nick, I don't think any of us have
forgotten what you still have to do.
And I'm scared for you.
Nick:
I do have to do that.
Tim:
This guy's crazy.
<i>(Distorted:)</i>
3, 2, 1.
Tim:
Oh! He scared them.
Oh, my gosh!
There's the shark...and there's Nick.
He's crazy.
Nick:
And now...for our final hotel...
My brothers and I are in Greece to board this
$100,000 super yacht called "This Is It".
And while it may not look like a hotel,
it's basically a giant luxury floating hotel
on the water.
It's got 6 oceanfront bedrooms,
a full crew to get us anything we need,
over 2 dozen water toys and a private chef,
who will later be cooking us
a 5 course Mediterranean dinner.
If you've never seen my brothers...
This is Cam, Pete and Will.
Pete: Hey, guys!
Nick: This boat is massive.
So I'm gonna give everyone their own camera,
and you guys are free to go explore.
Cam: Awesome. Let's go!
Will: Thank you! Let's do it!
Nick:
I heard the chef hid a bunch of
little small snacks around the whole boat.
So as we walk, make sure
you keep your eye out,
because there's gonna be a lot of food.
Cam:
I gotta go find my room now.
Oh, my gosh! Look at this window!
That's just straight out to the water.
That's insane.
Will:
Have you ever seen a pool on a boat?
Will: How sick is that?
Pete: Someone left me a little snack here.
This looks like a truffle-burrata...
something...
Definitely truffle.
I don't know how I ended up with this room.
Nick:
I believe my bedroom is up this way.
You gotta be kidding me.
Huh! This cannot be real.
Welcome to the master bedroom!
The craziest bedroom I've ever seen.
Huh! Wow!
It really is a comfy bed.
We got massive skylights.
You can look at the
stars when you're in bed.
This beautiful bathroom
that looks right out into the ocean...
And a private balcony
that sits right over the pool.
And we have a few small bites,
just like I said.
Nick: Let's see! Want some?
Will: Sure, I'll have some.
Nick:
We've got this truffle and cheese crostini
and these smoked salmon tartlets.
Nick: Mhm.
Will: That's really good.
Nick:
Smoked salmon...
<i>(Distorted:)</i>
Wow!
Nick:
I wonder what the other brothers are doing.
Pete:
Guys, I'm now on the bow of the boat,
and I think I found the dinner bell.
Pete: And now we wait.
Cam: Pete, what are you waiting for?
Pete: Waiting for dinner.
Cam: It's noon.
Nick:
Another little snack...
It looks like a little caviar bite here.
I can tell from all these small bites
that we're finding
that the dinner is going to be insane.
Wow! Look at this dining room table!
Can't even count how many
chairs that is. More food.
That's gotta be one of the most beautiful
fruit plates I've ever seen.
The watermelon's unbelievable.
The chef is really distracting me
with all these food things.
Will:
I don't even know how many floors
are on this boat.
Where even am I?
Is that a gym up there?
Nick:
Nope. This is the bridge.
This is where the captain steers the ship.
It's got this beautiful panoramic window,
so you can see everything in front of you.
And the entire room here is based off
of the movie Star Trek.
But what I think is most fun...
this entire giant boat is all controlled
by this tiny little steering wheel.
They couldn't have made
a bigger steering wheel.
You can see Cam and Pete
are super excited.
They've never been on a boat
like this before.
Cam:
Check this out! All of these water toys...
Just one of the craziest boats
I've ever seen.
Nick:
Last area up here is the sundeck.
Ooh! This Greek sun...
There's a movie theater
and cinema right here.
I can't believe we're just plopped
in the middle of the Mediterranean.
All I can see in every direction
is beautiful blue water...or snacks.
I got avocado toast now.
One of the coolest
features about this whole boat is...
that you can use the toys right
through the center of the boat.
I think it's time to do what you do
on a mega yacht.
Let me call the brothers!
<i>(Distorted:)</i> Brothers!
Nick:
It's time for the dinner we've all been
waiting for. We'll have 5 courses...
plus a bonus mega yacht kitchen tour,
because I'm sure you've all wondered
what a kitchen looks
like on a boat like this.
Course #1 is a fresh Greek cheese
with roasted red peppers
and grilled asparagus.
Cam: That's delicious.
Pete: Tastes like very fresh garden herbs.
Nick:
This is one of those "lick your plate clean"
kind of dishes.
The creaminess and fat from the cheese,
the smokiness and the roasted red peppers,
the char on the grilled asparagus,
the tanginess in the balsamic vinegar...
It's so well rounded.
Course #2 is a sea bass ceviche with cherry
tomatoes and all kinds of Greek herbs.
The "tiger's milk" at the bottom of the ceviche
is so good, because there's ginger,
all kinds of herbs...
There's the fish, there's the tomatoes...
They're all working together
to create this sauce.
Before we move on to Course #3...
we need to all agree right now on the order
of how we are as cooks.
Cam:
We can all probably agree...
Nick's the best out of the 4 of us.
Will: I agree.
Nick: Who's #2?
Will:
I think overall...it's Pete.
Cam:
I'm fine with that.
Will:
I think Cam has more experience than I do,
but my dishes are more flavorful and complex.
Cam:
I think you could give me a bunch of
different ingredients, and I'd know
more or less what to do with them.
Nick:
Pete and I have to decide together. Pete...
Cam:
Yeah...
Nick:
We both unanimously agreed on...
Cameron...
Cam: Oh, wow!
Nick: ...being the worst chef.
Pete:
Sorry, Cam! Not everyone gets a medal.
Cam: Pete's been after me. I don't know why.
Will: That was actually ruthless.
Nick:
Course #3 is a butter
poached lobster tail with corn soup
and a citrus foam.
Will:
First things first, chef...
Wow!
Visually...stunning.
Pete:
Will's been working on those
"Gordon Ramsay impressions".
Nick:
I feel like people forget that lobster itself
is very sweet.
So it goes very well with corn,
which is also very sweet.
Pete: It's actually really hard to believe
that this was made on a boat.
Nick: I agree.
Nick:
With the amount of technique that it's taken
to do some of the stuff in these dishes...
Pete:
I'm surprised no-one's done a corn soup dance.
Nick:
Oh! Course #4 is a white grouper
with a cauliflower truffle salad
and a parmesan lemon sauce.
Will:
My first bite of edible gold ever.
Cam:
I love the crunchiness of the cauliflower
with the fish.
Nick:
Tons of truffle in here. It's crazy.
Will:
And the sea bass is cooked really, really well.
Better, I might say,
than how you did it on MasterChef.
Pete:
Oh! If you didn't understand Will's joke...
Nick lost MasterChef with some
undercooked sea bass.
Nick:
Will is right. The fish is cooked perfectly.
I've always wanted to know what a kitchen
looks like on a yacht like this.
Nick: So...watch out, Cam!
Pete: Watch out, Cam!
Nick: Sorry for that!
Cam: Thanks for the heads up!
Nick: Hey, chef!
Chef: Hello, Nick!
Nick: May I join you for a minute?
Chef:
Of course.
Nick:
This is awesome.
Chef:
Here is where the magic happens.
Nick:
It's bigger than I thought it would be.
Any restaurant...you gotta share
the kitchen with a lot of people.
This is all you.
Chef:
It's a lot different than a restaurant,
because you're working alone everytime.
Nick:
So if it's good, it's you...
If it's bad, it's you.
Chef:
Exactly.
Nick:
Look at these beautiful filets!
What is this?
Chef:
This is white grouper. Last night's catch.
Nick:
And then look at these lobster tails!
This is just perfect, beautiful lobster.
You have a deep fryer here.
Is that not dangerous, when the boat
is going like this?
Chef:
You need to be careful every time you use it.
Here we also have a vacuum sealer.
Nick: Wow! It's a vacuum sealer in the drawer?
Chef: Yeah, yeah.
Chef:
This is a blast chiller.
It's also the same time a dryer.
Nick:
This right here can instantly make things cold.
It's like the opposite of a very hot oven.
Nick: Thank you, chef!
Chef: Thank you, Nick!
Nick:
Course #5...a pavlova with crème anglaise
and berries.
Cam:
It looks like soft serve ice cream,
but it's crunchy.
Will:
Pavlova is my favorite.
Nick: Do you know where it was invented?
Will: Russia?
Nick: No.
They argue about who invented it,
but it was either Australia or New Zealand.
I think it was New Zealand.
Listen for that crack!
It's so good.
Pavlova is only made with really
2 ingredients: egg whites and sugar.
And you blend it up to the perfect meringue,
and you shape it, and you bake it
very low and slow, until it firms up.
This is a top notch pavlova.
Pete:
It goes from crispy to creamy and then chewy.
Nick:
That's the mark of a good pavlova...
is that light crispy shell on the outside
and that marshmallowy interior.
Will:
I have to say...as someone
who's eating lots of pavlovas,
this is the best one I've ever had.
Pete:
"This Is It". Get it?
Nick: Okay. Ready?
Pete: No! Let me down! Let me down!
Will:
I feel better.
Key Vocabulary
Start Practicing
| Vocabulary | Meanings |
|---|---|
|
penthouse ˈpɛntˌhaʊs B2 |
|
|
capsule ˈkæpsəl B2 |
|
|
seasoned ˈsiːzənd B2 |
|
|
inflatable ɪnˈfleɪtəbəl B2 |
|
|
habitat ˈhæbɪtæt B2 |
|
|
conservation ˌkɒnsərˈveɪʃən B2 |
|
|
appetizer ˈæpɪtaɪzər B2 |
|
|
velvety ˈvɛlvɪti C1 |
|
|
cleanser ˈklɛnzər B2 |
|
|
overpowering ˌoʊvərˈpaʊərɪŋ C1 |
|
|
acquired əˈkwaɪərd C1 |
|
|
infested ɪnˈfɛstɪd C1 |
|
|
remotely rɪˈmoʊtli B2 |
|
|
panoramic ˌpænəˈræmɪk C1 |
|
|
picturesque ˌpɪktʃəˈrɛsk B2 |
|
|
shimmering ˈʃɪmərɪŋ C1 |
|
|
unanimously juːˈnænɪməsli C1 |
|
|
ruthless ˈruːθlɪs C1 |
|
|
interior ɪnˈtɪəriər B2 |
|
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