Name: Uncle Roger (Nigel Ng) Tries to Expand Theo's Palette
Uploaded: 2025-06-11T22:30:19.000Z
Description: Watch the stand-up comedy video 'Uncle Roger (Nigel Ng) Tries to Expand Theo's Palette' from Theo Von Clips on Comedy Buff. Published 2025-06-11. Transcript available.

Watch the stand-up comedy video 'Uncle Roger (Nigel Ng) Tries to Expand Theo's Palette' from Theo Von Clips on Comedy Buff. Published 2025-06-11. Transcript available.

- And so Asian families, Malaysian families,
a lot of times you'll live at home.
- Yeah, it's common, more common than here.
- That's cool, man.
- And right now in LA, hopefully, you know,
if things go well, I can buy a slightly bigger house
with an ADU, then fly my mom over, you know,
let her stay with us for a few months.
Oh, like a ADU is like a what?
Additional dwelling unit.
- Oh, okay.
- So like a separate guest house.
- Like a casita or something.
- A casita.
Yeah, the accessory dwelling unit.
Secondary residential dwelling unit located on the same lot
as a primary residence.
- Yeah.
- And so essentially a smaller, separate living space.
- So a smaller house for the mom and the mother-in-law
with their own kitchen because Asian cooking
can stink up a house.
It's delicious, but during the cooking process, it smells.
- It's bad?
- It's bad.
It smells bad, but it tastes good.
- Why, what are some of the, is it 'cause it's a lot of,
I'm guessing fish maybe, or a cabbage?
- Shrimp paste.
- Ooh, God.
- Yeah, and then pepper paste, a lot of pork.
You know how you cook bacon,
the whole house smells like bacon.
- Yeah.
- A lot of pork, a lot of garlic, shrimp paste, you know,
sometimes fermented shrimp paste.
- Ooh, why?
- Fish sauces.
- But why, but why?
- Why?
- Why they just- - It tastes good, man.
- Yeah?
- It tastes good.
It adds a different sort of flavor.
It adds this thing called umami to your food.
- Hmm.
- Yeah.
Try it.
- Umami means what?
- Umami is like, you know how the tongue can taste
like four flavors, sweet, sour, salty, and bitter?
- Umami is like the fifth flavor.
That is a meaty, meaty savoriness, yeah.
- Umami is one of the five basic taste sensations
along with a sweet, sour, salty, and bitter.
- Yeah.
- And is often described as a savory or meaty flavor.
Hmm.
- Cheese has a lot of it, you see?
Cheese.
So when you eat pizza, that's why it's so good, you know?
- Oh, it is perceived through taste receptors
that respond to compounds like glutamate,
inosinate, and guanylate.
- Yeah.
- Which are abundant in foods such as meat, cheese,
tomatoes, and mushrooms.
- Yeah.
I'll bring you around some Asian restaurants.
- What's the improper way to cook rice?
Just for whites and listeners of this.
- That's what I built my whole career off of.
- Is it really?
- I think the proper way is to just get a rice cooker.
- Yeah.
- You know, you have one of those?
- No, I lived with an Asian girl
when I first moved to Los Angeles.
- She needs to educate you on that stuff, man.
- Oh, we couldn't even afford heat.
We would, sometimes we'd have her turn that on
in our room for a little while.
- Oh, shit.
But now things are different now, right?
You can afford a rice cooker now.
- Oh yeah, I can have a rice cooker in each room.
- Yeah, you can just be making rice.
You gotta have an Asian in each room making rice for you.
That's how, what you can afford now.
- Oh, I would love that.
A little cinnamon Asian.
- You got the sugar book person.
- Yeah.
- $80 a week, just come make rice for me.
Girl.
But a rice cooker is great because it just takes care
of everything for you.
And when it's done, it keeps it warm.
So you can just press play, go out, do your thing,
come back, rice is ready.
- That's it.
- And it smells good.
It's perfect.
- So no way to do, so doing anything crazy with rice
where you're boiling all that, it's kind of ridiculous.
You can just do a rice cooker easy.
- Yeah, because every time, every time in the West,
okay, here's the difference.
In Asia, you ask someone how to make rice.
They're like rice cooker, the story's over.
Over here, I asked someone how to make rice.
They give you this long mathematical equation with science
and how many cups of water to one to three ratio of rice
to water is a whole science lab, Breaking Bad project.
- Yeah, it's like Andrew Huberman making rice.
- Yeah, like we don't need that.
We don't need a whole podcast to make one bowl of rice.
- Yeah.
- You know, so I recommend everybody, just get a rice cooker.
You know, make life easy for yourself.
- Yeah, make it simple.
- Just do that.
Do you cook a lot at home?
- I only eat two things, honestly, at home.
Smoothie.
- Okay.
- I eat one smoothie that has blueberries,
spinaches, walnut.
- That's eating though, that's not eating.
- Yeah, protein powder.
- Okay.
And food?
- Lactose-free milk, a little bit of cinnamon,
half teaspoon of stay-mets mushroom powder,
some amra, colostrum.
What else?
Oh, half a teaspoon of algae, sea algae powder.
- That's hot.
- Fine grain, fine grain.
I don't like that choppy shit.
- What is, what's colostrum?
- Amra, it's something that, it's in baby milk.
- Is that placenta?
Are you drinking placenta? - Oh, it's something in baby milk.
- Oh, okay.
- I love, dude. - Is it good for you?
- I mean, was baby milk good for you?
- Probably, I don't remember now.
- Oh, you imagine that?
- Yeah.
I need to ask my mom.
Was I healthier when I was sucking in your tit?
- Oh, I'm sure I was, dude.
Look at me now.
Fucking trouble, I'm fucking spray tanning my back
'cause I'm losing pigment.
God damn, yeah.
- You're just getting whiter and whiter.
- I love that damn baby milk, titty milk.
- Colostrum.
- Why'd you get, that looks like an Air One thing, isn't it?
- They started dealing, I think we actually do,
I think we honestly, I think we even do some ads for them.
But so I mix that together in a blender.
That is my, that's my smoothie.
That's what I have every time.
And then other than that, sometimes at night,
about 45 minutes before bed,
I'll make myself a ground beef quesadilla.
- Okay, okay.
You gotta expand your palate, man.
- Mm-mm.
- Give it a try.
- I don't want that.
- I'll bring you around, I'll bring you to Koreatown.
- But why is it that every time Asians,
they wanna take you somewhere to fucking feed you?
That's the thing, bro.
- Yeah, we don't like cooking at home.
- Oh, really?
- Because cooking, there's so much good food here,
that cooking at home is almost arrogant.
You think like, what,
you think you can do better than this place, you know?
So I gotta bring you somewhere.
Create some joy, let you see some shit.
- Fuyo, that's your restaurant?
- Fuyo, yeah, yeah.
- Fuyo.
- Oh, it's Uncle Roger, that's the restaurant name.
- Yeah, congratulations, dude.
- No, thank you, man, thank you.
- It's so awesome.
- That's only in Malaysia right now.
Hopefully, we'll expand this concept to all of Asia.
But later this year, hopefully,
we also have something, a new concept opening in London.
- Really?
- Yeah, different, different,
oh, this is the first time I'm saying it to the world, shit.
But yeah, we have,
we just got the lease for a place in London.
- Let's go, Uncle Roger!
- Completely different restaurant name and stuff.
- Fuyo!
- Thank you.
Fuyo is like a Malaysian slang for saying fuck yeah.
- Oh, okay.
- Yeah, yeah.
Nice.
- Fuyo!
- Fuyo!
- Fuyo!
Yeah.
- Yeah, I love that, dude.
- It's exciting, man.
- So cool.
And when you went there for the first time,
did you have to go and help design the actual restaurant?
How did that,
how hands-on are you in something like that, right?
- Certain aspects.
- I came up with a few of the fried rice recipes.
So Fuyo, it's Uncle Roger,
is a fast, casual fried rice restaurant.
- Okay.
- So you get fried rice as your base,
so you can add toppings to it.
- Oh, that sounds so good.
- Oh, it's good, man.
We are very proud of our fried rice.
And I came up with a few of the recipes,
you know, this is a kimchi fried rice.
So I decided, yes, we need some seaweed.
We decide how we want to plate it,
you know, the seaweed on the side and the perimeter,
and how you want to chop the spring onion.
There are many ways to chop spring onion.
You got to find the perfect way.
Yeah, yeah.
It's all a little like bright colored
and a little corny from a Western eye,
but it works for Asia and we like cutesy things.
And also a lot of kids like it, younger people like it.
- Yeah, it's fun.
Well, also I think getting younger people to like,
especially like younger American people to like,
just to try something a little bit different, right?
- Yeah.
- Like I think my nephews would love this kind of thing, man.
- Look at the egg, man.
Look at how runny it is.
- Oh, that bitch is good, huh?
- So that's another decision to make.
You got to make the sides crispy and the yolk runny.
That's what Asians like.
- Fu-yo, fu-yo, fu-yo, fu-yo.
- You could add some eggs to your diet, man.
- Oh, fu-yo.
- Add some runny eggs to your quesadilla.
To your ground beef quesadilla.
- I do very, I do a little bit of cheese on there,
shredded cheese, quesadilla.
- And that's real?
That's the two things you eat every day?
- Swear to God.
- That's the only thing that--
- For real, you're not joking.
- That's the only thing is it's at my house to eat
and the only thing is it's at my apartment too.
- Oh, wow.
- So I have that, put a cheese,
put a layer of ground beef.
One more layer of cheese, take some salt, sea salt,
put it on there, top on it.
One napkin over it, in the microwave.
Probably a minute, 15 seconds.
When it comes out, I push down on the napkin
to strengthen that cheese and that meat combo.
Put it all together, make it a team.
- Mmm.
- Then I'll cut it, the second I take that napkin off,
I cut it four, one across one of the bottom,
make four pieces.
Do not let it get too cold, brother, it gets bad.
- I need to open a restaurant here, man.
So you're gonna experience the joy of eating.
- Oh, I would love that, man.
I would love to be associated with your restaurant.
- Yeah, part of why I took a break from stand-up
is because it eats into my dinner time.
That's how much I like food.
It's real, man.
It's not like you do a show on tour.
It's like, I have to sound check at like five
and then I'm stuck in the green room
and just eating a cold salad.
And then after the show, you just wanna drink,
you don't wanna eat.
- Oh, yeah.
- You know what I mean?
- Yeah, you're a little bit heightened up
and then otherwise you're eating at like 11 o'clock at night.
That's never super fun.
- No good restaurants still open at 11.
- Nothing.
Even if you try to set up something in advance, you know?
- Yeah.
- It won't stay open sometimes, but you can order food.
But yeah, touring is, it's a hectic lifestyle.
How do you stay fit
when you're always eating,
do you also have to take care of yourself
or do you wanna get, turn into fat?
Yo.
- No, I think I gotta take care of myself, man.
I want my life expectancy to go a little beyond that.
So I just work out.
I try to, I try to let my dinner be my all out meal.
My, every, every dinner is my cheat meal, but every other meal is like a
healthy thing.
I try, I try.
- And do you eat breakfast, do Malaysians eat breakfast?
- Yeah, yeah, yeah.
We got some good breakfast, man.
I think best breakfast in the world, we've got rice for breakfast.
- Mmm, see, that's the part.
I'm open to it.
I think you just, I would have to get.
- Let's try it.
Search, search this, search Nasi Lemah, N-A-S-I.
Yeah.
Malaysian breakfast.
That's the first image.
That's, that's the one we have.
So look at, look at the variety, rice, peanuts, the sambal paste, a red paste
there, fried chicken sometimes.
- What's a sambal paste?
- It's like a chili shrimp paste.
- Mmm.
- You know, it's, it's, it tastes, I'm getting hungry now.
I'm just thinking about this.
- And those are sardines?
- I think this, huh?
- Those are sardines?
- Those are fried, deep fried anchovies, crispy.
I feel like this, the joy of this image is lost on you, Theo.
- I could see that.
- Yeah, look at that.
It's served on a banana leaf.
Look at how appetizing that is, you know, look at, look at that one.
The one from medium, the one, yeah, that one.
So this is another Malaysian breakfast.
This is more Indian Malaysian style.
- I like this one.
- You have the, the roti, the, the thin bread, slightly crispy and airy.
You dip it in that yellow dal.
- Oh yeah.
- Ah, man.
Again, it beats any ground beef quesadilla, man.
- But in Qatar, they had a lot of beautiful sauces and stuff too.
- Yeah, we love, sauce is what makes life worth living, you know?
- Yeah.
- Add that to your cholesterol smoothie or something.
- You're right, dude.
I'm a fucking idiot.
What am I doing?
There's all this great food and I'm eating the same shit all the time.
What a fucking loser.
- Yeah.
Yeah.
We should make a video.
Do you, do you like, maybe next time, maybe you can make Uncle Roger your, your
meal.
- No, I'm a little snack dude.
I'm fucking losing my mind, bro.
You know, I got to get it together, man.
And we'll bleep that word out.
Sorry.
That was a little bit out of, out of sorts.
Thank you.

Uncle Roger (Nigel Ng) Tries to Expand Theo's Palette

- And so Asian families, Malaysian families,
a lot of times you'll live at home.
- Yeah, it's common, more common than here.
- That's cool, man.
- And right now in LA, hopefully, you know,
if things go well, I can buy a slightly bigger house
with an ADU, then fly my mom over, you know,
let her stay with us for a few months.
Oh, like a ADU is like a what?
Additional dwelling unit.
- Oh, okay.
- So like a separate guest house.
- Like a casita or something.
- A casita.
Yeah, the accessory dwelling unit.
Secondary residential dwelling unit located on the same lot
as a primary residence.
- Yeah.
- And so essentially a smaller, separate living space.
- So a smaller house for the mom and the mother-in-law
with their own kitchen because Asian cooking
can stink up a house.
It's delicious, but during the cooking process, it smells.
- It's bad?
- It's bad.
It smells bad, but it tastes good.
- Why, what are some of the, is it 'cause it's a lot of,
I'm guessing fish maybe, or a cabbage?
- Shrimp paste.
- Ooh, God.
- Yeah, and then pepper paste, a lot of pork.
You know how you cook bacon,
the whole house smells like bacon.
- Yeah.
- A lot of pork, a lot of garlic, shrimp paste, you know,
sometimes fermented shrimp paste.
- Ooh, why?
- Fish sauces.
- But why, but why?
- Why?
- Why they just- - It tastes good, man.
- Yeah?
- It tastes good.
It adds a different sort of flavor.
It adds this thing called umami to your food.
- Hmm.
- Yeah.
Try it.
- Umami means what?
- Umami is like, you know how the tongue can taste
like four flavors, sweet, sour, salty, and bitter?
- Umami is like the fifth flavor.
That is a meaty, meaty savoriness, yeah.
- Umami is one of the five basic taste sensations
along with a sweet, sour, salty, and bitter.
- Yeah.
- And is often described as a savory or meaty flavor.
Hmm.
- Cheese has a lot of it, you see?
Cheese.
So when you eat pizza, that's why it's so good, you know?
- Oh, it is perceived through taste receptors
that respond to compounds like glutamate,
inosinate, and guanylate.
- Yeah.
- Which are abundant in foods such as meat, cheese,
tomatoes, and mushrooms.
- Yeah.
I'll bring you around some Asian restaurants.
- What's the improper way to cook rice?
Just for whites and listeners of this.
- That's what I built my whole career off of.
- Is it really?
- I think the proper way is to just get a rice cooker.
- Yeah.
- You know, you have one of those?
- No, I lived with an Asian girl
when I first moved to Los Angeles.
- She needs to educate you on that stuff, man.
- Oh, we couldn't even afford heat.
We would, sometimes we'd have her turn that on
in our room for a little while.
- Oh, shit.
But now things are different now, right?
You can afford a rice cooker now.
- Oh yeah, I can have a rice cooker in each room.
- Yeah, you can just be making rice.
You gotta have an Asian in each room making rice for you.
That's how, what you can afford now.
- Oh, I would love that.
A little cinnamon Asian.
- You got the sugar book person.
- Yeah.
- $80 a week, just come make rice for me.
Girl.
But a rice cooker is great because it just takes care
of everything for you.
And when it's done, it keeps it warm.
So you can just press play, go out, do your thing,
come back, rice is ready.
- That's it.
- And it smells good.
It's perfect.
- So no way to do, so doing anything crazy with rice
where you're boiling all that, it's kind of ridiculous.
You can just do a rice cooker easy.
- Yeah, because every time, every time in the West,
okay, here's the difference.
In Asia, you ask someone how to make rice.
They're like rice cooker, the story's over.
Over here, I asked someone how to make rice.
They give you this long mathematical equation with science
and how many cups of water to one to three ratio of rice
to water is a whole science lab, Breaking Bad project.
- Yeah, it's like Andrew Huberman making rice.
- Yeah, like we don't need that.
We don't need a whole podcast to make one bowl of rice.
- Yeah.
- You know, so I recommend everybody, just get a rice cooker.
You know, make life easy for yourself.
- Yeah, make it simple.
- Just do that.
Do you cook a lot at home?
- I only eat two things, honestly, at home.
Smoothie.
- Okay.
- I eat one smoothie that has blueberries,
spinaches, walnut.
- That's eating though, that's not eating.
- Yeah, protein powder.
- Okay.
And food?
- Lactose-free milk, a little bit of cinnamon,
half teaspoon of stay-mets mushroom powder,
some amra, colostrum.
What else?
Oh, half a teaspoon of algae, sea algae powder.
- That's hot.
- Fine grain, fine grain.
I don't like that choppy shit.
- What is, what's colostrum?
- Amra, it's something that, it's in baby milk.
- Is that placenta?
Are you drinking placenta? - Oh, it's something in baby milk.
- Oh, okay.
- I love, dude. - Is it good for you?
- I mean, was baby milk good for you?
- Probably, I don't remember now.
- Oh, you imagine that?
- Yeah.
I need to ask my mom.
Was I healthier when I was sucking in your tit?
- Oh, I'm sure I was, dude.
Look at me now.
Fucking trouble, I'm fucking spray tanning my back
'cause I'm losing pigment.
God damn, yeah.
- You're just getting whiter and whiter.
- I love that damn baby milk, titty milk.
- Colostrum.
- Why'd you get, that looks like an Air One thing, isn't it?
- They started dealing, I think we actually do,
I think we honestly, I think we even do some ads for them.
But so I mix that together in a blender.
That is my, that's my smoothie.
That's what I have every time.
And then other than that, sometimes at night,
about 45 minutes before bed,
I'll make myself a ground beef quesadilla.
- Okay, okay.
You gotta expand your palate, man.
- Mm-mm.
- Give it a try.
- I don't want that.
- I'll bring you around, I'll bring you to Koreatown.
- But why is it that every time Asians,
they wanna take you somewhere to fucking feed you?
That's the thing, bro.
- Yeah, we don't like cooking at home.
- Oh, really?
- Because cooking, there's so much good food here,
that cooking at home is almost arrogant.
You think like, what,
you think you can do better than this place, you know?
So I gotta bring you somewhere.
Create some joy, let you see some shit.
- Fuyo, that's your restaurant?
- Fuyo, yeah, yeah.
- Fuyo.
- Oh, it's Uncle Roger, that's the restaurant name.
- Yeah, congratulations, dude.
- No, thank you, man, thank you.
- It's so awesome.
- That's only in Malaysia right now.
Hopefully, we'll expand this concept to all of Asia.
But later this year, hopefully,
we also have something, a new concept opening in London.
- Really?
- Yeah, different, different,
oh, this is the first time I'm saying it to the world, shit.
But yeah, we have,
we just got the lease for a place in London.
- Let's go, Uncle Roger!
- Completely different restaurant name and stuff.
- Fuyo!
- Thank you.
Fuyo is like a Malaysian slang for saying fuck yeah.
- Oh, okay.
- Yeah, yeah.
Nice.
- Fuyo!
- Fuyo!
- Fuyo!
Yeah.
- Yeah, I love that, dude.
- It's exciting, man.
- So cool.
And when you went there for the first time,
did you have to go and help design the actual restaurant?
How did that,
how hands-on are you in something like that, right?
- Certain aspects.
- I came up with a few of the fried rice recipes.
So Fuyo, it's Uncle Roger,
is a fast, casual fried rice restaurant.
- Okay.
- So you get fried rice as your base,
so you can add toppings to it.
- Oh, that sounds so good.
- Oh, it's good, man.
We are very proud of our fried rice.
And I came up with a few of the recipes,
you know, this is a kimchi fried rice.
So I decided, yes, we need some seaweed.
We decide how we want to plate it,
you know, the seaweed on the side and the perimeter,
and how you want to chop the spring onion.
There are many ways to chop spring onion.
You got to find the perfect way.
Yeah, yeah.
It's all a little like bright colored
and a little corny from a Western eye,
but it works for Asia and we like cutesy things.
And also a lot of kids like it, younger people like it.
- Yeah, it's fun.
Well, also I think getting younger people to like,
especially like younger American people to like,
just to try something a little bit different, right?
- Yeah.
- Like I think my nephews would love this kind of thing, man.
- Look at the egg, man.
Look at how runny it is.
- Oh, that bitch is good, huh?
- So that's another decision to make.
You got to make the sides crispy and the yolk runny.
That's what Asians like.
- Fu-yo, fu-yo, fu-yo, fu-yo.
- You could add some eggs to your diet, man.
- Oh, fu-yo.
- Add some runny eggs to your quesadilla.
To your ground beef quesadilla.
- I do very, I do a little bit of cheese on there,
shredded cheese, quesadilla.
- And that's real?
That's the two things you eat every day?
- Swear to God.
- That's the only thing that--
- For real, you're not joking.
- That's the only thing is it's at my house to eat
and the only thing is it's at my apartment too.
- Oh, wow.
- So I have that, put a cheese,
put a layer of ground beef.
One more layer of cheese, take some salt, sea salt,
put it on there, top on it.
One napkin over it, in the microwave.
Probably a minute, 15 seconds.
When it comes out, I push down on the napkin
to strengthen that cheese and that meat combo.
Put it all together, make it a team.
- Mmm.
- Then I'll cut it, the second I take that napkin off,
I cut it four, one across one of the bottom,
make four pieces.
Do not let it get too cold, brother, it gets bad.
- I need to open a restaurant here, man.
So you're gonna experience the joy of eating.
- Oh, I would love that, man.
I would love to be associated with your restaurant.
- Yeah, part of why I took a break from stand-up
is because it eats into my dinner time.
That's how much I like food.
It's real, man.
It's not like you do a show on tour.
It's like, I have to sound check at like five
and then I'm stuck in the green room
and just eating a cold salad.
And then after the show, you just wanna drink,
you don't wanna eat.
- Oh, yeah.
- You know what I mean?
- Yeah, you're a little bit heightened up
and then otherwise you're eating at like 11 o'clock at night.
That's never super fun.
- No good restaurants still open at 11.
- Nothing.
Even if you try to set up something in advance, you know?
- Yeah.
- It won't stay open sometimes, but you can order food.
But yeah, touring is, it's a hectic lifestyle.
How do you stay fit
when you're always eating,
do you also have to take care of yourself
or do you wanna get, turn into fat?
Yo.
- No, I think I gotta take care of myself, man.
I want my life expectancy to go a little beyond that.
So I just work out.
I try to, I try to let my dinner be my all out meal.
My, every, every dinner is my cheat meal, but every other meal is like a
healthy thing.
I try, I try.
- And do you eat breakfast, do Malaysians eat breakfast?
- Yeah, yeah, yeah.
We got some good breakfast, man.
I think best breakfast in the world, we've got rice for breakfast.
- Mmm, see, that's the part.
I'm open to it.
I think you just, I would have to get.
- Let's try it.
Search, search this, search Nasi Lemah, N-A-S-I.
Yeah.
Malaysian breakfast.
That's the first image.
That's, that's the one we have.
So look at, look at the variety, rice, peanuts, the sambal paste, a red paste
there, fried chicken sometimes.
- What's a sambal paste?
- It's like a chili shrimp paste.
- Mmm.
- You know, it's, it's, it tastes, I'm getting hungry now.
I'm just thinking about this.
- And those are sardines?
- I think this, huh?
- Those are sardines?
- Those are fried, deep fried anchovies, crispy.
I feel like this, the joy of this image is lost on you, Theo.
- I could see that.
- Yeah, look at that.
It's served on a banana leaf.
Look at how appetizing that is, you know, look at, look at that one.
The one from medium, the one, yeah, that one.
So this is another Malaysian breakfast.
This is more Indian Malaysian style.
- I like this one.
- You have the, the roti, the, the thin bread, slightly crispy and airy.
You dip it in that yellow dal.
- Oh yeah.
- Ah, man.
Again, it beats any ground beef quesadilla, ma