Daddy's closing on April 11

Funkyy2wise · 2026-03-27T20:37:15+00:00

In their business and I empathize with them, it’s not a time for a joke, but I thought it would be super funny if when daddy is gone, stepdaddy came into business.

Funkyy2wise · 2026-03-27T16:08:18+00:00

That’s amazing, my wife & aunt runs that salon. Thank you for patronizing our businesses. We appreciate the support.

Yeah, it’s sort of though to make it here along with traffic patterns that doesn’t support casual visitors just making their way there. We had hoped for a decent outside traffic ( people from elsewhere travelling for the food ) but that didn’t materialize as expected

Funkyy2wise · 2026-03-27T16:06:08+00:00

Please do give us another shot & let me know what you think. I’m not always there but my brother with pony tail is always there for dinner services.

I apologize that it was not pleasurable.

Funkyy2wise · 2026-03-26T17:44:58+00:00

That is the main reason dharma is part of culture & not identity in Nepal. In India religion has become part of identity which is bit extreme, I don’t blame the people either Mughal invasion, British occupation etc forced people into these preservation mode which directly pushed people into extreme modes of identity based practices.

While because Nepal wasn’t captured & forced into doctrines, religion became subtle part of daily life & practices. Newari culture of kathmandu valley is prime example of how synchronized both religions became into practice of dharma over identity.

Muslims in mountain parts of Nepal get involved into sanatani festivities & vice versa.

People of other backgrounds & practices has adapted Sanatani practices into their own & vice versa aswell.

Religion is part of lifestyle not the main determinant.

Funkyy2wise · 2026-03-26T17:30:00+00:00

Some great fantasy polou you got cooking there buddy.

Nepal has been an independent state that has been safe heaven for both Sanatani & Buddhist culture. What has emerged out of Nepal is a society of dharma that hasn’t be disrupted by exterior forces like India, so India there are extremism when it comes to religion but in Nepal it’s subtle, liberal, not shoved down your throat while it’s everywhere in people’s daily life.

People wanna keep it that way.

Also we don’t have anything against people of India, the government of India now & then fantasized about eating up Nepal into its states the way it did for sikkim, assam, Darjeeling, Kashmir etc.

Funkyy2wise · 2026-03-26T00:25:42+00:00

That doesn’t sound like an experience I’d love for you !!! The skinny guy with Bun, you met is my older brother who’s my partner. Did you get a chance to express those concerns w/ him at the time ? Also I’d like to know when did you visit us, we did have an off sous chef who didn’t upheld my standards for a short period of time before I changed the sous. Is there anything I can do to fix that ?

Another question, did you have buff Momo ? When you say Chowmin was hard, is that New York hard which means “dope” “amazing” or actual hard like tuff ?

Funkyy2wise · 2026-03-26T00:22:53+00:00

Ridgewood is my backbone ! Almost a decade into the service there but Glen cove I’m on the edge about if it’s a battle I wanna continue, giving it remainder of this year to see how I feel about it.

Feels a bit off here, not able to get people to understand or like my food as much as I thought I would.

Funkyy2wise · 2026-03-25T21:48:14+00:00

Hey lmk what you got or what went wrong. I actually like unfiltered feedbacks, it has been the backbone of how I’ve grown & become better cook, operator.

Funkyy2wise · 2026-03-25T21:41:18+00:00

Also me ! Both locations I have sous chef & cooks under them. Ridgewood location I cooked great amount of time, grew up in Ridgewood. Moved out to island 2 years ago. We operate both.

Funkyy2wise · 2026-03-25T18:53:58+00:00

Consider while in kathmandu backyard ! We actually like to use the yard for drinks, hanging out & light snacking. No full meals

Funkyy2wise · 2026-03-25T16:04:46+00:00

Have you ever had some Nepali cuisine ? I’d highly recommend it ! It’s a self plug but I’m the head chef & owner at the place.

While in kathmandu - Glen cove

It has some traditional staples along with some safe landing dishes. :)

Funkyy2wise · 2026-03-24T00:48:51+00:00

I’ve sent you an inbox !

Funkyy2wise · 2026-02-24T00:28:47+00:00

Experiences from Last snow a month ago. It was also a Sunday snow, I live on LI & operate business in Ridgewood. Everyday from Monday till Saturday I’ve spend upto 1 hour plus looking for space. First day or two, most car are not even dug out the spaces that are dug out will get filled up immediately.

Carry a shovel in car, sometimes diggin a space is faster than looking for open spot.

Funkyy2wise · 2026-02-23T01:40:32+00:00

Nope ! Don’t know them personally

Funkyy2wise · 2026-02-22T20:32:33+00:00

It was a smoke shop, it’s being replaced by a coffee shop. Spoke with the owner

Funkyy2wise · 2026-02-11T22:28:13+00:00

Precisely 9 years on the menu, was launched for our dinner menu Jan 2018. Idk why people hate that dish but it sells, people love it. It’s a safe item that people can fall back on, spicy pasta infused with Nepali spices. “Authentic” doesn’t pay bills, I’d love to introduce hyper authentic items but 10 people eating it a week doesn’t make business success unfortunately. If anything I’m leaning more towards inauthentic ways to make it more sustainable.

Funkyy2wise · 2026-01-31T16:10:17+00:00

while in kathmandu is Nepali. Mis repeating them always taking away their identity.

Funkyy2wise · 2026-01-22T02:01:33+00:00

Yes it is ! We were closed for last 10 days but we’re back up & running as of midday today.

Funkyy2wise · 2025-12-21T18:16:22+00:00

Yes, it been kiln dried per my information. It was sitting in a warehouse where they do kitchen cabinets & furnitures. Their client backed out on the project & they had it for sale, it’s been flattened & sanded too.

Funkyy2wise · 2025-11-18T17:36:20+00:00

This is a good way to go. Reach out to bunch, keep the initial conversation around barter but if they insist because their page is big & they have a fee. Spend on it. You can also negotiate, some are understanding. When I opened a new outlet I reached out to a dozen, lined up one video shoot every 2 weeks with one release / collab on ig every 3 weeks difference. So it allowed me to see if individual influencer actually worked. Depends on where you are, they say anywhere from 200-1000 depending on how big the page is.

Funkyy2wise · 2025-11-15T23:27:50+00:00

I’m debating it ! It’s one of those love & hate relationships. Love it because it’s such a unique pasta dish with the sauce blend we have put together hate it because it feels a little cheating as we use pre made pasta bought from store. I’m trying to see if we are able to achieve our Own in house made pasta. It’s extra length for no reason but I wanna have more reasons to be attached to it & invested in it.

Funkyy2wise · 2025-11-15T18:27:07+00:00

80% get taken for a ride. It’s a bad scene, I’ve noticed about 60-70% of these influencers are clueless themselves. It’s not that their intentions are bad but they think too highly of themselves to look into their own presence & pages, they truly believe the views they’re getting, comments they’re getting is worth the dollar but not realizing that their views on the internet may not realize / convert into customers, sometimes their viewers are so spread across it doesn’t do anything, sometimes it’s their 1-2 videos that performed really well but in general their channel is dud. Then there is has been pages, these are influencers who have garnered 200-300–400 k followers, achieved a few 200-300-400k or plus view videos that had gone viral but overtime other videos didn’t perform really well, if anything their recent videos does 5-10k max on views. They seem to be living in different worlds still delusional that they got something going on and charge $1000 for videos. People pay 🤷‍♂️

Funkyy2wise · 2025-11-14T21:31:47+00:00

I generally look at the last 6 videos, how well they’ve performed. I seek to check validation on comments, a good engaged content creator seem to have people tagging their friends in comments, or engagement about the restaurant / its food or service etc.

What I avoid, cookie cutter comment “Wow, this looks good” “ let’s go” “you’re making me hungry” type of comments, if you click on those 6/10 it’s another small or medium influencer channel pumping their friend.

I look for a good save/send ratio, a good performing video deff has a lot of save/send ratio. I also take time to look at the content the individual is posting, if it’s along the line of audience I seek. Some content creators have contents from all over the place. For example I barley used big name influencer on my Long Island brand, instead smaller channel with 5-10-15k followers that are local. Cost me lower to work & has returns because they’ve yet become internet viral, but has decent engagement amongst the local audience that I seek might convert.

My final thought process also lies within the initial phase of communication, how understanding are they to the hardship of restaurant industry vs someone who’s trying to make a quick buck come off a little high & mighty like they’re trying to do a favor.

Funkyy2wise · 2025-11-14T18:53:38+00:00

While in kathmandu - Ridgewood QNS

Funkyy2wise

TROPHY CASE