Prática de Shadowing: The Boston Restaurants Guide for a Chef's Perfect Day - Aprenda a falar inglês com vídeo
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I know it's weird to eat at your own restaurant, but this is really good.
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Swahdi krap.
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Hi, my name is Bung Bunnag.
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I'm a co -owner of Mahaniyom and Mirai Bar in Boston.
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Today, I'm gonna show you what I eat when I have a perfect day in Boston.
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So the first stop, we're gonna go to Rubado in Quincy.
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This is where I start my day.
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So I always grab the breakfast after I drop my kids from school.
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Let's check out inside.
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Hey man!
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How you doing?
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How are you?
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Good, good.
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What do we have?
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Well, let's start with the cha chubao, fried chicken bolo bau the lava egg yolk, Hong Kong French toast, that's my favorite.
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Okay.
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Yep.
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And let's throw in the pork and century egg congee.
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All right, that's a good one.
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That's the traditional route.
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Can I get a yunjang? Of course.
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Hot or cold?
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Hot with the milk and sugar.
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All right, man.
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Here is the order.
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We got your faves, man.
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We got the fried chicken bolabao.
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We do a kind of unique marinade and mix tofu marinated, our slaw, tasty sauce, classic bolabao, French toast.
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This is the lava egg yolk with the molten custard inside.
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It kind of oozes out as you go, condensed milk and cookie crumbs on top.
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Your favorite, your tasseu bao, kind of a twist on a classic.
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We have some caramelized onions in there and everything.
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And then the congee with the century egg and pork, That's like the classic Cantonese Chinese dish.
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So, yeah, it's yummy.
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Can you tell me a little bit about your background and how you start the Rubairo?
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Yeah, yeah, yeah.
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This space here was my mom's bakery for 20 years before I took over.
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I was doing the chef thing thing for a while.
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And then it was about how do we kind of take my experience as a chef
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and my identity as a Chinese American and put it into a menu.
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And this is kind of what came out of it.
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You know, it's really meant to be kind of undeniably delicious, but also representative of, you know, I think YM as a chef,
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but also as a person.
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The name actually came from, so my mom had a rock band.
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It was named Contempo.
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And when she came to this bakery and she opened, she named it Contempo Bakery, but it's for contemporary tempo.
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So Roboto is the musical term for change of tempo.
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Okay.
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So we wanted to kind of honor the legacy of my mom, but also, you know, I think put something new into the world.
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Man, I'm hungry now.
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Yeah, all right.
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You enjoy.
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Thank you.
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Thank you.
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All right, we have a lot of stuff here.
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So, start with the bolo bao.
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The pork is so good.
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The bao is so fluffy, so soft.
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And the char choux inside is like really, really tasty.
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So, the next one, I have the pork and century egg congee.
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And I always put everything on top so like a scallion, cilantro and white pepper.
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So the first thing you gotta mix it all up.
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It's just like so good because like it's so easy to eat.
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And the century egg, it's like a preserved egg.
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Some people call a thousand years old egg.
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And this one is when you need some sweet.
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This is it.
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This is it.
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It's a lava egg yolk french toast.
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The egg custard is like delicious the condensed milk on top, the crunchy of the toast.
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Mmm, very good, really good.
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And this is the Yunyan, it's a Hong Kong style drink that is mixed between the black tea and the coffee.
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It's like a boba tea and then you get a coffee too.
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So it's get me going in the morning.
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The last but not least, really, really good fried chicken sandwich.
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What I like to do is I always like squeeze it a little bit.
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You know, try to get this all in one bite.
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The sweet on top is so good.
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The crumb, the crunchy of the chicken, the sauce.
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Very, really good.
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Alright, I have a lot of things to finish here.
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I'll see you at my next spot for lunch.
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We are here in Sofa in an Austin location.
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This is the second stop that I always come and grab lunch.
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Let's go check inside.
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Hello.
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Hi, good morning.
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How are you doing?
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I'm good.
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How are you?
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Thank you for having me.
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Can I start with the morning blunt, the cornbread, and the tahini brown water croissant?
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For lunch, can I get two of the sausage pita and chai tea hot, please?
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I'm so excited.
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I got an opportunity to meet
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Chef Amber over here.
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She's going to show us how she make the sausage pita and show us a little bit inside on the kitchen.
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All right, so we have our house -made yufka here.
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We make this every day.
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And then this is our feta butter.
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That's the base of the sandwich here.
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And it's butter, feta, a little bit of Hungarian wax peppers that have been roasted and pureed, and a little bit of smoked salt.
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And then our sausage meat, which is a mix of beef and pork, tomato,
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oregano, coriander, and a little bit of orange and then it kind of gets cooked way down until it's nice and soft.
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Looks so good already.
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Yes.
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So this is like a Turkish flatbread
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so it's supposed to be really really thin and
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when you fold it up you get like a little bit of these layers.
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Chopped pepperoncinis and kalamata olive.
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Every time I come in I order five of them
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because I gotta get it eat it over here
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and then bring it home and eat it for the next day so this is one of the best.
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This is so exciting.
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So it's a lot of food, but I'm going to start with my favorite sausage pita.
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Beef and pork, the meat, the olive and a little spicy.
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And the pita.
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This is hands down my favorite.
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It's so good.
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And this is also the drink.
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Just a regular chai latte, but they blend the spice, the chai themselves so it's like it's
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so good this morning bun so what they do is they use like a croissant dough
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and I just like put in the tin top with the spice
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and the orange the crunchy so good I have a lot of stuff to finish
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but we're gonna save some for my team and next we're gonna go to my restaurant Mahaniyong Hi guys,
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so this is a very exciting one because you are at my place called Mahaniyom Thai Tapas Bar in Buk Lai.
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You want to come check it out?
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Let's go!
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So I'm gonna make today, it's called Mek Kala Martini.
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It's basically like a dirty martini.
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I'm gonna start off with the saline solution, dry vermouth, pineapple infused condenser gin,
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and this is my martini
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so i want to show you a fan favorite from Mahaniam okay i'm gonna start with a crab curry
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so this is a southern thai style curry so we have like a vermicelli with the bean sprouts,
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Thai basil and with the curry that we make in -house.
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I know it's really good to eat at your own restaurant but this is really good.
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Always when you come to Mahaniam you gotta order Nang Gai Thot which is like a fried chicken skin.
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Next one we have pomelo salad or yum somo.
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It's a fruit salad that's still spicy and super tasty. So refreshing.
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And then we have here is a pla head, which is like a classic mushroom salad.
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It's always so good that we like smoke the mushroom.
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And then my last one,
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we have pla luizuun, which is a fan favorite is a whole franzino topped with all the herbs perfect with my martini
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well we got a little bit of the taste of my restaurant
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and now we're gonna go to the last stop that where i always go eat after work
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Guys, here we are at the last stop at JM Curly.
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You know, I'm usually not here when the sun is out, but we're going to check them out.
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This is the stop that I always come afterwards.
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Hello!
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How are you?
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How are you, man?
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Good to see you.
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You got a burger today?
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Yes.
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Can you have a little bit?
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Okay.
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Just tip it right there.
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Who wants it out?
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Thank you so much man.
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Let's do it.
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We're gonna have the burger today.
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You show you, that's what you get.
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This is the always, I always come here for the late night burger.
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A shot and a beer today is no shot.
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No shot, not yet, not yet.
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It's a little bit early, but we got you.
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Yes.
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I did actually took the liberty and get a couple more items.
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I know usually you guys with a big crew, you get a little more family style set up.
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So we're gonna do the front strap, the wings, and a side fried pickles.
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Usually that's how we accommodate your whole crew.
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Cheers.
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Cheers, bud.
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Okay well I will have Oscar talk about what inside the burger because it's so good.
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I'm gonna eat while you're talking about it.
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Oh fantastic.
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Well the way we're doing it's been like the same same recipe for the past 15 years now.
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We do the Russian dressing pickle brine, caramelized onions,
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white mustard cheese and I don't want to give away the recipe of the blend of the jug
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but there's no trimmers on it so.
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And what do we have over here?
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Our beautiful beer mac and cheese, fried pickles is a great setting and our bedded buffalo wings which are fantastic.
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Yes, you know this.
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I love this chicken.
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And my favorite or my favorite pick is the Crunchwrap.
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Crunchwrap is absolutely the last serve.
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It's an awesome, awesome setup.
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Why is it called JM Curley?
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JM Curley, well, he was named after a very famous politician in Boston.
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He is one of the pioneers on like pushing like the after provision laws
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and like the adrenaline liquor laws and stuff like that.
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Even though we still have a lot of regulations, you know this?
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There's so many rules.
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No happy hours still.
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No happy hours.
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We don't have happy hours.
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And if you want to know about how much the liquor license cost.
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My name is Oscar and I'm running for office.
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Salute to that.
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Salute to that.
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Yes.
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Thank you so much for hanging out with me at What I Eat when I have a perfect day in Boston.
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And come check out my restaurant Mahaniyom in Buklai and also Merai in Buklai.
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Thank you.
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you
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Vocabulário e dicas de fala para esta lição
Esta aula de conversação usa o vídeo “The Boston Restaurants Guide for a Chef's Perfect Day”. As palavras que mais se repetem: egg, eat, favorite. Este vídeo tem 205 frases e 1827 palavras para praticar shadowing. A fala dura 11:44. O falante fala em ritmo natural, cerca de 156 palavras por minuto, próximo de uma conversa do dia a dia. Apenas 79% das palavras estão entre as 3.000 mais comuns do inglês, por isso o vocabulário é exigente.
Vocabulário principal deste vídeo
15 palavras do vídeo que vale a pena aprender, com pronúncia e significado:
| Palavra | Pronúncia | Significado |
|---|---|---|
| fry verbo | /fɹaɪ/ | fritar |
| chef substantivo | /ʃɛf/ | chef |
| burger substantivo | /ˈbɝ.ɡɚ/ | búrguer, xis |
| toast substantivo | /toʊst/ | torrada |
| sausage substantivo | /ˈsɔsɪd͡ʒ/ | salsicha, linguiça |
| salad substantivo | /ˈsæl.əd/ | salada |
| curry substantivo | /ˈkʌ.ɹi/ | curry, caril |
| tasty adjetivo | /ˈteɪsti/ | de/com bom gosto |
| lava substantivo | /ˈlɑvə/ | lava |
| bakery substantivo | /ˈbeɪ.kə.ɹi/ | padaria |
| butter substantivo | /ˈbʌtɚ/ | manteiga |
| delicious adjetivo | /dɪˈlɪ.ʃəs/ | delicioso, saboroso |
| pepper substantivo | /ˈpɛp.ə/ | pimenta, pimenteiro |
| cheers | /t͡ʃɪəz/ | saúde, tim tim |
| olive substantivo | /ˈɑ.lɪv/ | azeitona, oliva |
Phrasal verbs que você vai ouvir
| Palavra | Pronúncia | Significado |
|---|---|---|
| check out verbo | verificar, sacar só | |
| give away verbo | dar, dar de presente | |
| hands down advérbio | com uma mão nas costas, com uma perna às costas | |
| set up verbo | /ˌsɛt ˈʌp/ | preparar |
| take over verbo | tomar posse de, apoderar-se de |
Frases que vale a pena repetir
Frases curtas e completas do vídeo que você pode usar na conversa do dia a dia:
- What do we have?
- Can I get a yunjang?
- You want to come check it out?
- You got a burger today?
- Can you have a little bit?
Gramática neste vídeo
As estruturas que o falante mais usa, com as palavras exatas do vídeo:
| Estrutura | No vídeo |
|---|---|
| Orações relativas who / which + oração — informação extra sobre uma pessoa ou coisa | meat, which is · Thot which is · head, which is |
| Voz passiva be + particípio passado — o foco está no que acontece, não em quem faz | was named · have been roasted |
| Present perfect have/has + particípio passado — uma ação passada que ainda importa agora | have been roasted · it's been |
Pronúncia para ficar de olho
O falante usa 38 contrações e formas reduzidas, como I'm, gonna, we're. Diga-as na forma curta, do jeito que você ouve.
- Os sons de “th”: thin /ˈθɪn/, vermouth /vɚˈmuθ/
- Os sons de “sh” e “zh”: chef /ʃɛf/, delicious /dɪˈlɪ.ʃəs/, mushroom /ˈmʌʃˌɹuːm/, regulation /ˌɹɛɡjʊˈleɪʃən/, dish /dɪʃ/
- Palavras longas — acerte a sílaba tônica: regulation /ˌɹɛɡjʊˈleɪʃən/, politician /ˌpɑ.ləˈtɪʃ.ən/, accommodate /əˈkɑməˌdeɪt/, adrenaline /əˈdɹɛnəlɪn/, caramelize /ˈkaɹ(ə)məlʌɪz/
Sons difíceis para falantes de português:
- Consoante final — sem acrescentar um “i” depois: toast /toʊst/, salad /ˈsæl.əd/, blend /blɛnd/, salute /səˈlut/, bite /baɪt/
- /l/ final — a língua toca o céu da boca, não vira “u”: basil /ˈbæz.əl/, pineapple /ˈpaɪnəpəl/, pickle /ˈpɪkəl/
- /h/ — um sopro suave, diferente do “r”: hungry /ˈhʌŋ.ɡɹi/, herb /hɜːb/, tahini /tɑːˈhiː.ni/
Como praticar com este vídeo
- Ouça o vídeo inteiro uma vez sem falar e anote as palavras que você não conhece.
- Comece na velocidade 0,75×, faça shadowing frase por frase e volte à velocidade normal quando ficar fácil.
- Grave a sua voz e compare com o original, prestando atenção a palavras como fry, chef, burger.
O que é a Técnica de Shadowing?
Shadowing é uma técnica de aprendizado de idiomas com base científica, originalmente desenvolvida para o treinamento de intérpretes profissionais. O método é simples, mas poderoso: você ouve áudio em inglês nativo e repete imediatamente em voz alta — como uma sombra seguindo o falante com 1-2 segundos de atraso. Pesquisas mostram melhora significativa na precisão da pronúncia, entonação, ritmo, sons conectados, compreensão auditiva e fluência na fala.