These little things, what are they again?

Millet puffs.

Which is to the millet puffs. Yeah. That's a dream. Thank you. Cheers. Go on, down in one. Oh, one. Ooh, one. You have a lot bigger mouth than me. I'm Oliver Trevena here with Young Hollywood, extremely happy right now, because I'm going to eat at street, Susan Feniger's restaurant, the legendary chef. She's about to feed me inside. Go on. Susan Feniger, how are you?

I'm great, how are you?

Lovely. Lovely. This is wonderful.

Thank you. Yeah. We love it here. It's fun.

This is my first time. I'm a street virgin.

I don't know, how could that be?

I know. I've never been called a street virgin before, let me tell you. Um, but moving on this restaurant is

Oh, that's a good reputation that you can have for the moment.

Okay. Now it'll change. Okay. I'll take it for the moment. Um, so this, 2009 street opened, right?

Yes. We thought we would open at the worst possible time in the whole economy.

Why not? The challenge is good. The challenge is good. So you studied as a chef at school?

I did.

And then you went into the, I might pronounce it wrong, La Perokey?

I well, Yes, eventually. Okay. I mean, you know, I worked in restaurants in high school, went to college, then I ended up eventually at La Perokey in Chicago, which was fabulous.

Right. There. That's the big one, isn't it? That's really amazing. That's good.

It was definitely really wonderful. And then I came out here and worked for Wolf when he was the chef at Mama zone.

This is your book that's just been released.

Yes, that's the new cookbook. Just came out. 10 days ago.

This is that you. Looking amazing.

Yes, as always. Thank you.

Street food, irresistibly crispy, creamy, crunchy, spicy, sticky, sweet recipe. Yeah. What I love in the book is there's all these great travel stories of just

And so we tried to make it sort of travel and food, but you know, they were like, no, no, no, this is a cookbook.

Right. What is this?

So this is Tamarind ginger. It's a Tamarind ginger cooler. Pretty young. It's very refreshing.

That's lovely. You can taste it with tequila. I'm not just saying that for the camera either. That is lovely. That's really lovely.

With tequila, you should taste it with tequila.

Okay. When the cameras go off, we're partying. Oh. Me and Susan are going to go crazy.

Exactly. Oh, there's something coming out.

All right, perfect. All right. Now, this is the signature dish, for sure. Wow. Presentation. Look at that. This is great.

This is the kaya toast. This is very appropriate right now because if you were drinking tequila, this is the Singapore hangover cure.

Okay. Okay. So, This is great. They work in the morning.

Yeah. 3 o'clock in the morning, do you just take it's a coconut kaya jam and you dip it in the yolk and the dark soy and eat it. It's

Can I can I dunk?

Yeah. So

Into the yolk, into the dark soy. Break it. Into the dark soy. Yeah. And then all around there? Yeah. Yeah. Mash it up. Still looks wonderful. Yeah. And then just bite. Yeah. You're my new best friend.

Isn't that a good dish?

Lovely. Yeah. Good. I know. I'm not just going to taste it either. I'm actually going to eat it. Yeah.

Isn't that great that dark soy? It's really lovely.

Um, and you are well traveled as you mentioned. What city in the world?

Never enough, but

Never enough. We're never enough. Is it? Yeah. No. Um, without upsetting a city, what city is your, would you say has the best food in the world? Well,

And you can be honest.

Okay. I mean, probably I know it's not going to be England, so you're fine.

Mumbai.

Mumbai? Yeah. Okay, I haven't been, you see.

Oh my God.

And what's your favorite dish? My favorite dish? Oh my God. Okay, give a give a favorite dish, a favorite dish.

Pani Puri, on the streets of India.

Nice. Yeah. I told them we should have it. Have you tasted Pani Puri? Yeah. I love that dish. Oh. That is a great dish. Is this it coming out now?

Yes, impeccable timing. Look at that.

Impeccable timing. Oh my God. People think we rehearsed that. Yeah, we didn't. So this is total street food from India, completely. Okay. You like when you're walking in the streets of Mumbai, many people probably wouldn't try it, of course. I have to say my favorite food in the world is Indian food. I love it. Chicken Tikka Masala all day long. Love it. Love it. Yeah.

So this is, you walk around the streets of India, and there's this, you know, stand there that's got all these puffs, these little Semolina puffs. You walk up to it and the great thing about that street food is that, you know, it's such an equalizer. Whether you have money or you don't have money, a businessman in a suit or whatever, you know, whatever. You go up there, he takes this puff, stuffs it with some potato mixture, sprouts, hands and everything, dips it into this sauce, which is cilantro and black salt and chilies, and then date and tamarind, and you just I'm trying to hold my I'm sitting on my hands because I'm wanting to grab one. It's really good. So what you do is you Oh, see. Pour that in each one. And then, you just get a big bite of it.

I love that. Yeah. I mean I don't want to be I could probably do that in one, but I won't. I'll I'll take a bite. Yeah, but you got to get yeah. It's good, right? Yeah. Yeah. It's good. These little things, what are they again?

Millet puffs.

Which is to the millet puffs. Yeah. That's a dream. Thank you. Cheers. Go on, down in one. Oh, one. Ooh, one. You have a lot bigger mouth than me. And the place is amazingly decorated. Is this Was this all your inspiration?

You know, I wanted it to be sort of warm and cozy and neighborhood. Um, and these artists who you'll see on the murals all outside. All the murals and then all the murals in here are two very good friends of mine, Sue Huntley and Donna Mure from England, from London.

Okay. We're the best, don't we say it? You now have three.

And they're fantastic. They they've done the murals in all of our restaurants. And so I think it's just got this great atmosphere where I think at nighttime, we've got a fire pit outside there. You know, I think there's just this pleasant, it's very interesting. Lots of people will like, see a dish, go to a table and ask them what they're getting. There's this great sort of, I think it's very casual vibe, which I love.

I love it. Amazing, amazing woman, amazing chef, my new best friend. If you can't find me and I go missing, you'll find me at Street. Susan, thanks so much.

Thank you. It's lovely to meet you.

I'm going to continue. Good. Eating my, my own body weight in food. Oh, sorry. I'm making a mess. Don't eat the wrong way. Okay. Pour it on me. Go. Oh, look at that. Oh, yeah. Goodbye.