Behind the Scenes at Soya by Salt | Inside with Owner David Mizrachi – Check Out Our Feb. Special!

David, David, what's going on? I don't understand. You're not It's not winter and you're taking me out to the ocean when it's almost 15°. Especially you want to put me on want to put me on this bench. >> sit down, have a seat. Look at this. Beautiful. >> All made from ice. David, is this is this a special order? What's going on? I don't want to slip. It's been here for a few weeks. This was an ice sculpture that they built for an event that they had here. Um winter by the sea that they they did a few weeks ago and it hasn't melted yet, but we're almost in the same weather as Miami today. Not really. Oh, really? Oh, okay. I did a half. Yeah. It's very cold there. So David, what what are we doing today? I hear there's some news at SOYA. First of all, I I I did not cover SOYA the way it was supposed to be the last time because we had so much to cover about the Shabbos we'll talk we'll talk about that soon. >> they're really enjoying um the hotel. People are enjoying this the meals that we're offering Friday night Shabbos day. Beautiful minyan every week 60 people they had uh Shabbos davening this week over here. Just a 5-minute walk away from the shul that I showed you. But the most exciting thing of I'm because of your followers have called and requested hundreds of people. We brought in Tarnopol Hasidic. Ah. You see over here we have it on the wall. That's on top on your on the J On top of the J S O R we now have also Tarnopol Hasidic. To accommodate all our meat and So that's for SOYA and For SOYA we also besides for SOYA people are coming, they're staying over so we did Bobby's Bagels and Pepe as well. All three of them are now Tarnopol Hasidic. So everybody should feel comfortable eating and all the meat is also is KJ, Solomon's, or Ali. Everything is the top you know, the same way we want top quality food, obviously top quality Hasidic. Gevaldig. Gevaldig. So David, um last time I was here we talked about SOYA. People did not understand exactly what this is all about. Like it's a Chinese, it's an Asian, is it all the same thing? Can you explain us? >> So Chinese food is primarily soy sauce based, right? So same thing like in our religion, right? In in Yiddishkeit you ask a Jew, "What's Jewish food?" He's going to tell you pastrami, right? Is pastrami a Jewish food? Maybe for, you know, a brisket is a Jewish food. It depends who you ask. Depends who you ask, right? If I ask you for your what your food is, you're going to tell me kasha, herring, gefilte fish, paprika yachnik, paprika chicken. You ask me what's my food as a Sephardic, kibbeh, lahmajin, yebra, mahshi, things that you never heard of even, right? They're not and they're not universal and they're not the same. They're very, very different, right? >> The same Kibbeh and gefilte fish are two different items. Same thing in the Chinese and the Asian world and the Japanese world. They're all very, very different. You have Korean food, you have Japanese, you have gochujang, you have different flavors, you have fermented vegetables, you have they're very, very different. Sushi is Japanese, it's not Chinese food. General Tso's is very soy sauce based Chinese food and very, very different in their own way. So, you took all this Korean, Asian, Chinese and you put it into one place. >> took pastrami and put it in an egg roll. Yes, so we're a fusion. Very nice, very nice. A friend and also having Chinese food and Asian fusion food is a lot more affordable than economical than eating a steak. I have a special that we ran in the month of January that I'm going to extend for the month of February for your followers. We did a pre-fix dinner, $59.99 a person. You get an appetizer, you get a miso soup, you get a main dish and you get a dessert. So, four courses, not including tax and tip, $59.99. Really? >> $15 a course, it's unheard of. $60 you have a main, a soup and an appetizer? >> wife. And a dessert? Correct. You come with your wife, two people, $120 plus tax and tip for a full dinner. You're going to have leftovers to take home for your kids as well. It's a very family friendly very family friendly place. We have kids kids menus as well, kids specials, hot dogs, french fries, chicken nuggets for picky eaters. My kids are very picky, I can tell you that, I'm sure yours as well. That's what kids eat, french fries, chicken nuggets. A friend we have a full bar over here, baruch Hashem. We do cocktails, we have an excellent mixologist. Any flavor you want, spicy, sweet drink. We have wine, we have beer, we have sake, which is Asian drink, rice based. Anything you want to fry, we have a full bar if that's what makes you happy. Fry, come on, I want to show you. We also have a small private room over here that holds up to 20 people. We could do private events here. We could also do a restaurant buyout for a larger celebration. Have some food. Come on in. This could be Ooh, this looks exciting. Yep, so we have, like I said, we have sushi here. This is actually our signature roll topped with gold leaf. What's this on top? Gold? Gold, actual edible edible gold. Wow, that's expensive. Yes. This is part of the $15 appetizer? >> get a sushi roll as part of your appetizer for the pre-fix special, absolutely. >> Wow. So this is a duck confit. This is one of our chef's specials. Duck, okay. This is a steak fried rice. This You can get this in as an entree as part of the special. So what's this? Rice, steak, and >> Rice, steak, vegetables. It's flavored with soy sauce. This is more of a Chinese dish, right? Here we have a crispy gyozas that you can get as an appetizer as part of the special. We have Look at this huge portion over here. This is orange chicken. So it's got orange rinds on the top, which is a dried orange peels. Rice on the bottom? Rice, you can get a choice of white rice, fried rice. We have pastrami egg rolls. This is one of our chef's specials over here, Fry. This is something It's meat sushi. Mhm? >> is a steak nigiri topped with black truffle, crispy garlic, and some shaved scallions. Wow, this is This is one of our chef's specials. This here is our Korean chicken. This is an appetizer, Fry, not a main dish. This is our Korean chicken appetizer that you will get as part of the special. >> Wow, I love this. This is huge portions. >> Yes. This is a This is a This is actually a rice noodle dish. This is one of our signature chef dishes. You can get it as part of the special. Beef chow fun. It's a rice noodle. It's not a heavy noodle. Look at how much meat is in it, how much steak is shaved. Look at this. Wow. >> pull I can keep pulling them out. They're all all in there. >> [laughter] >> Wherever you turn, you see meat. Of course. David, this is amazing. What's it this is only part of your menu? This These are all part of the menu. Some of them are chef specials that are not included in the like the duck and the steak nigiri are not included, but almost everything else over here is included in the special and you can come and enjoy it for just $59 a person. Valdig. Now, David, can I bother you to go into the kitchen and see some behind the scenes? >> we have a open kitchen policy for you. Ephraim Huge kitchen. Is this just for this or this is also shared with salt? This is Soyo's kitchen. We have Baruch Sham beautiful kitchen over here. Ooh, Myer is one >> one of our our chefs here. We hire Hamish people. We have Korean cooks over here. We have Chinese like I said. We even have Hamish. From Lakewood, yes. >> Myer, what is Myer going to do Myer? General Tso's chicken. General Tso's chicken. Asian food. Come on, we're going to show you how we make our General Tso's chicken over here. We have the chicken here that we just fried that Myer is making. We're going to bring it over over here and we're going to put that into the wok. >> Wok. Hopefully get it all in the wok. Now and the wok pan is cooking with extreme heat. As you can see the sauce is caramelizing as he's tossing it. So it's a one pot. Right? And we're building the flavor in the pan. And what the high heat is doing is it's caramelizing the sauce and that's where you get that delicious flavor from. Wow. We have all different types of chili, ginger, garlic, soy, poison, all different types of sauces and and toppings. >> Poison? Poison sauce. Poison? >> Poison is a sauce that we use in some of our dishes. >> You even got all these secrets in here, David. We have a Korean fried chicken is a has a gochujang sauce on it. We have a lot of stuff with ponzu and all those different dishes are all from different regions of Asia and that's why we makes us a pan-Asian restaurant. Valdig. Valdig. There you go. Ephraim, these are our chocolate soufflé. People that don't sometimes don't like to order dessert cuz it takes 10 minutes, 15 minutes to cook. This is raw right now. This is raw chocolate batter in a dish. We cook each one fresh to order. So, we have here it's called a TurboChef oven. It's a $10,000 oven. We put it the dessert in the oven and in 90 I think it's 120 seconds 90 to 90 seconds, I believe. It's ready to go. Wow. >> As usually it takes 12 minutes to cook a chocolate soufflé. So, we put in a specialized piece of equipment cuz people they want to get they want they don't want to wait for the dessert 15 minutes. Let me introduce you to my chef Mike here. Mike is from Korea. Korean chef. >> And he's making us Korean cauliflower not even Korean fried chicken tonight. Wow. Look how nice and clear the oil is. Gochujang base sauce. This is a a gochujang sauce that we're going to just we're just traditionally Korean. And we toss the cauliflower that's breaded and fried in the sauce. It's a nice crunchy. All right, we top it with fresh scallions. As you can see. Then we finish it with some toasted sesame seeds. I'm this is our Korean cauliflower appetizer. Look at the size of it. Beautiful, crispy, a little bit of sweet, a little bit spicy, a homemade sauce. Scallions, toasted sesame seeds add that little crunch at the end. Amazing. Enjoy. By the way, David, I'm thinking now I'm smart, I will start my appetizers over here for $15 and then go over for the steak and the salt. What do you think of that? >> No, $60 for four courses. Oh, I I just finish the whole thing over here. Yeah, I'm right. You can finish over here and you can go there. Let me show you a nice dessert we have over here. These are donuts that we make them in house. We fry them to order. Fresh. As you can see, they're just about ready. I'm going to take them out. And we serve them on a tower, I'm right. I'm going to show you how we plate these up. Beautiful donuts freshly fried. You can't go wrong. The next step for the dessert is we top the donuts with beautiful powder sugar. Give it a little bit of sweetness. We hang them on a tower, so it's called a hanging donut tower. These are Japanese donuts. Dude. They're very light and they're very airy. Beautiful. Here you go. Donuts. >> Donuts for top. >> hazelnut sauce, you have chocolate sauce, you have raspberry sauce and a caramel sauce that it comes with to dip it in. Cool. David, thank you so much. It's a pleasure seeing behind the scenes in this beautiful place. I'm sure there's not that many places in the Tri-City area with I think there's any place you have a restaurant literally on the water. >> On the ocean. So, not only are we on the water, we're also located inside the Wave Resort. So, when you come for Shabbos, you're literally staying upstairs. You're walking downstairs, you only have to leave just to go to minion and come back. Otherwise, you don't have to leave the property. >> be a Sunday, anytime of the week you can come just >> open Sunday till Thursday only for dinner from 5:00 until 10:00. 10:00 is the last seating. You can go online to our website, soybysalt.com. You can call us 732-588-7691. You can make a reservation, come, come as a couple, come as a family, enjoy a family the prefix special that we have going on right now, special for your followers. The for the month of February. >> month of February, yes. Wow, thank you. >> Last February. >> February 2026. 2026. February only has 28 days. Remember that. >> February only has 28 days, so time is running out, guys. You have a few weeks, come on down, enjoy. Wow, thank you, David. You're welcome.