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HYPEBEAST Eats… Seasonal Omakase by Yojisan

Restaurant Yojisan is best known for excellently blending tradition with contemporary technique in Japanese cuisine — a feat not often accomplished with as much finesse as with Chef and co-owner Yoji Tajima. Bringing you a video edition our HYP...

HYPEBEAST Eats… Boukies Marinated Grilled Octopus by Boukies NYC

You either love it or hate it, but for those in the know, octopus can go down a tasty treat. The maritime ingredient is then made that much better when it’s placed on a grill, which NY-based Boukies seems to know all too well. In breaking down...

HYPEBEAST Eats… The Dillinger Burger by Gangster Burger

Although the burger has become universally embraced across many cultures — and all for good reason — the Dillinger Burger by Gangster Burger is definitely one not to be overlooked. Aside from your common list of burger ingredien...

HYPEBEAST Eats… Manischewitz Braised Short Ribs of Sons of Essex

Having previously taken a look at Director of Operations James Choung’s necessities as a part of our Essentials series, Lower East Side dining establishment Sons of Essex presents an inside look at the creation of its Manischewitz Braised Short...

HYPEBEAST Eats… Chopped 21st Century Egg White and Truffle with Chargrilled Asparagus by Shane Osborn of ST BETTY

Having already given us a look into his culinary tools of trade,  Shane Osborn of  ST BETTY now treats us to one of his signature lunchtime dishes — the 21st century egg — made with a single fried egg, char-grilled asparagus and gar...

HYPEBEAST Eats… Fried Chicken Waffle Sandwich by The Iron Press

The scientific theory that proclaims ‘opposites attract’ surely holds true in more realms than just Earth’s universal laws of physics. In desperate times, the taboo pairing of two unacquainted items can result in an awakening, life-altering experienc...

HYPEBEAST Eats… Oxtail Fried Rice by Blue Ribbon Sushi Bar and Grill Las Vegas

Renowned for ushering in an era of fine dining where reservations are unheard of and the menu offers unique concoctions of familiar and fine foods with ethnic influences, Blue Ribbon and its collection of restaurants continue to push boundaries with...

HYPEBEAST Eats… Marinated Scallops with Watercress and Wasabi by Chez Patrick Deli

Bringing French authenticity to the streets of Hong Kong, Chef Patrick Goubier has firmly established himself amongst the French expat community and locals alike as a genuine name for French cuisine – an often misled genre with a myriad of so-c...

HYPEBEAST Eats… I.S.B. International Stussy Burger

Stussy certainly is no stranger to collaborative ventures. However, at the start of the month, Stussy embarked on their first ever food-based collabo as they linked with fellow Californian outfit Plan Check. The outcome was a specially created menu w...

HYPEBEAST Eats… Porchetta Sandwich by Meat & Bread

Situated in Vancouver’s emergent Gastown district, Meat & Bread is a specialty sandwich shop that opened its doors in 2010. Only slightly more striking than the shop’s location bordering the notorious downtown east-side is its distinctive and ge...

HYPEBEAST Eats… Tuna Melt by The Library Cafe

In this edition of HYPEBEAST Eats, we are back in Hong Kong – or “Gourmet Paradise” – to bring you a special rendition of the tuna melt. Giving us the play-by-play on how to set up and prepare this delectable meal is chef Mai Chow from Lane Crawford...

HYPEBEAST Eats… Samgyeopsal Sliders by TomEatsJenCooks

Samgyeopsal is pretty common on Korean BBQ menus. It’s basically thick pieces of uncured pork belly. Slap it on the grill and cut it into strips, and then wrap it in a leaf and eat. I was inspired to make these mini samgyeopsal sliders with kimchi...

HYPEBEAST Eats… Açaí Bowls by Tiffany Tanaka of Fresh Cafe

Brazil has exported some amazing things over the last several decades. The army-less nation will soon be shipping tankers of oil around the globe by the time it hosts the 2016 Olympic Games. But for most of us, the best stuff has been a bit less offi...

HYPEBEAST Eats… Chicken and Rice by Matt Abergel of Yardbird

Last time around, we launched our HYPEBEAST Eats with Eddie Huang’s rendition of Hainanese Chicken in which he touched briefly on the relation of chicken and rice. Although it was far from deliberate, former Masa (NYC)/ZUMA (HK) chef Matt Aberg...

HYPEBEAST Eats… Hainanese Chicken Rice by Eddie Huang of Baohaus

Every culture has their version of chicken and rice. Dominican chicken and rice, Adobo chicken and rice, shit, do French people eat coq au vin with rice? They should. My favorite version has to be Hainan Chicken and Rice (“HCR”).