I went undercover in my own restaurant

[@Doobydobap]

"self loathing is the best form of constructive feedback" - doobydonotquoteme

[@aimeehairstore3858]

Haha yesss

[@khalilahd.]

My new motto 😅

[@gemmalee8499]

That sounds so toxic. Why?

[@MichelleMuck555]

Dooby’s constructive criticism is an exercise in art imitating life and foreshadowing for a Michelin three star. We all know any food associated with Tina is going to taste exceptionally great! 😍🫶🏻

[@Reallyreallycooldude]

@@gemmalee8499 because she is a toxic person.

[@NickDiGiovanni]

Dooby this looks amazing! Congratulations.

[@princessfoxtail]

Nick!!!!!

[@Sohee90]

OMG NICK U WATCH DOOBY????? ❤

[@BluishDagger]

Nice 👍

[@Jesussaves852]

Jesus loves you and may God bless

[@Its.Coc0]

@@Sohee90they did a collab once

[@suzyqfaves4736]

I ate here on their first paid customer opening day and it was amazing! The smoked mackerel kimbop was da bomb. Too bad it is going off cycle for now. My little 8 year old who ate here with us is still waiting for the recipe on the radish dish. She loved it so much! Can’t wait to be back in Seoul and eat here again!!!

[@jaredvennett4036]

So, how much was the entire course meal? Seems like a nice place to feel buzzed due to all the pairings. Also wondering about the portion cause I’d hate to leave the restaurant feeling hungry haha

[@1025KAP]

@@jaredvennett4036 generally, a tasting menu is meant to served in small portions so it's not gonna be crazy filling but with the drink pairing, im sure you won't walk out hungry.

[@saintsataniko2116]

Another ingenious plan in which to eat in your own restaurant without having to do any of the work. ;)

[@khalilahd.]

I’m taking notes 📝

[@hibyepeachyfans.....5300]

Your dumb comment has more likes than Tinas and Nicks😢

[@jaszingg]

just a small advice. The interiors & the exteriors of the restaurant are really really beautiful, so adding good lighting would not just create a good vibe but also would be a really good picture spot!! The inside was pretty good(maybe not where you sat), But the outside, maybe add a few warm lights or any other that would go well. So that our pretty humans could have a good memory even through their pictures!! just an advice

[@khamskii2331]

Yes lighting would add ambience

[@Palindrome_Shmalindrome]

This was an incredible experience even for me as a viewer. Thank you for that. I am in culinary school and have a deep deep appreciation for how your restaurant has come together being so vegetable-focused, and seasonal. It is clear that so much care went into the process of creating your garden and even being extremely low waste. I loved how in another video you utilized vegetable blanching water to give nutrients back to your veggies on the roof. Using everything you can from all pieces of the vegetables and even giving us here knowledge on how things can be pickled like the leaves you mentioned. The menu is truly a work of art. Great Job Tina, Kevin and the rest of the team. I personally don't eat animal products and to see such a beautiful and diverse menu is lovely. I would love to visit here one day and admire everything up close. Great job. Big admirer of Mija Seoul.

[@aimeehairstore3858]

I love how you gave honest reviews. I hope your restaurant grows beyond your expectations!💗

[@mogwai_]

I like how sometimes it's wait staff and sometimes it's chefs highlighting the food and what's in it. Seems like you're getting a snack from your brother, sister, then a dish from your aunt, etc

[@wifeoftaehyungkim5166]

You can ask stranger to taste your dish and give you feedback they'll give you unbiased and honest review about the food

[@itsnemosoul8398]

Yes! Like a streetfood edition lol

[@danielo7985]

Exactly what I thought. Staff know tina so their service to her table is biased. They should do it like Michelin, random critic at a random time

[@SailorNom]

It’s great to be critical to your own thing like restaurant. Just don’t over do it, it can make your life crazy… I mean chasing perfection can be tough..

[@CommonJ676]

I dont think she over dit it, personally. Every business owner wants it to grow. You look at it from an owner perspective, not customer experience

[@thewannabegamer9]

I know this is most likely just promotional, but listen to your critics. Sometimes critique feels personal because of how hard you worked on something. But when it’s constructive criticism, it’s something you should listen to. Yes, your opinion is very important, but the opinion of your customers is even more important. Just some unsolicited advice. Take it or leave it.

[@shamoeelekram1174]

So happy for you and your restaurant after all the problems you faced, finally you have done it. I will pray for your success.

[@cyllananassan9159]

0:25 left corner even the "guests" know who you are.....this is as undercover as JOHN RAMBO in Vietnam

[@Jjvvyt]

One thing I tend to notice is the serving plating/ drinks between the cooks. It doesn’t look as professional and look’s dangerous and crowded! I wonder if you guys changed and found a different way of grabbing dishes and serving drinks from the outside of the kitchen so the cooks can have the space all to themselves. It makes the scene look a bit over the place. Just some honest and observant criticism if you’re open to it! Otherwise everything looks amazing! Truly so proud of you

[@jesslu1966]

I don’t think there is enough space for that, I did remember Tina saying that kitchen will be moved upstairs before. But yeah, hopefully nothing happens meanwhile…

[@monicamurton]

Also I think she got a very special seat.. most everyone else (besides maybe 2 people that sit right at the chefs table) sits elsewhere in the restaurant. So when serving those customers, they're not actually in the kitchen area like we saw they were for Tina.. but yes, I remember hearing in a video they would like to make a proper kitchen upstairs to do the prep work earlier in the day, etc.. but i love the squishiness/homey atmosphere during service tbh.. I really wish I wasn't way in SLC Utah for one night and could be in Seoul to try her restaurant. Truly remarkable that she was (is) capable of using her KZbin to now own a restaurant that employs even this many people! Like wow. What a lucky experience to work for such an inspiring young ass lady in her restaurant. ❤ If I were Kevin, I'd wanna be with her too. She can take you places. Like.. head chef of an inevitably popular and booked out restaurant. 🎉 goals 🎉

[@Dormiscere]

Yeah honestly I agree, the plating of the dishes isnt appealing

[@AJ-iu6nw]

4:00 Like bruh, if you served me sliced up tomatoes in acid water, I wouldn't return either. This is on Kevin and Tina both, how did you guys think this was a worthy menu item? Self awareness, you guys need to develop it.

[@verh7316]

NO OFFENSE TINA BUT I DO BELIEVE that talking to your customer & asking them will give you better feedback then just the way your opinion because every person has different pallet

[@6559emily]

Pretty sure they did that (based on her previous videos)

[@jeremycoelho1833]

This comment gave me a stroke

[@d1fentconsumer]

You spelled palate wrong and it’s gonna be impossible to please everyone

[@judithmokhiber3882]

Congratulations ❤ you should be very proud. Improvements and quality is constant and perfection should always be the goal. Remember to have fun while doing it ❤

[@tessawatson7937]

“i would be everyone’s nightmare as a teacher hunny. And i even know it.” absolutely took me out i love you so so much lol

[@peacetosweets6260]

I booked a table for September, can’t wait to see what the vegetarian set menu will look like :D Thanks for providing the option Tina ❤

[@mariapizzaa]

Oh cool, there's going to be a vegetarian menu?? I remember Kevin saying in an earlier vid they aren't rly doing dietary restrictions rn so I figured the menu would always be omni

[@peacetosweets6260]

I think I remember them saying that they will include dietary restrictions at some point, once they find footing. The autumn testing menu has both vegetarian and omni options 😁

[@mariapizzaa]

So cool, thx for the info and I hope you enjoy it all! That kfl looks sooo good!

[@peacetosweets6260]

thaanks 🥹 Ngl that kfl spoke to me

[@Handl3412]

HOW?

[@evina.6861]

one thing i dont like about her commentary is, she always comments on the food based on her preferences and overlook the others’ , for example in this video, even though yujin liked the meal, she thought it was salty and wrote down on her paper for the meal to be changed. she had done this in one of her pre-opening videos, to kevin.

[@zizisisi]

she's a self-centered narcissist. very entitled and truly her parents fault.

[@nau304]

that's because he is too soft with her and she is arrogant at this point, knowing it all. she has huge ego and low self conficence masked behind humour

[@evina.6861]

@@nau304 yeah i gave her too many chances bc i wanted to continue enjoying her content but it’s getting harder.

[@london4345]

i don't understand why she criticizes How own menu. Didn't she taste test those before putting them on the menu?

[@user-lt1jd1ye3v]

She is incredibly arrogant

[@verh7316]

I DONT WANT THIS TO SOUND OFF PUTTING but Tina you would ask them the customers ways to improve just because they'll more likely give you an un bias assessment

[@NamChin846]

she's full of her own ego. it's obvious. she thinks she's better than others, just watch her other videos lol always

[@teupia]

I love how I experienced dining in your restaurant without actually having any food and be physically there. 😂 Nice to see Kevin having more hands on deck too. Kudos to you and Mija Seoul team for always looking for more ways to improve and working hard to deliver excellent service! Thank you for sharing this with us and hope I can dine there soon! ✨🤞

[@littlelilacbunny]

Kevin: “welcome to mija Seoul” Dooby: “yep” 😂😂😂

[@Techtonicality]

One idea I have, maybe a backlit counter on the kitchen side, or a strip of warm led lights that would enhance food photography while sitting where Tina is in this video.

[@FireFox-lj2ri]

I haven't been able to watch yt for a while and now she has a restaurant, dammm girl get itt

[@cyllananassan9159]

3:26 " i went to New york, to cornell....it is an Ivy league school" flexing to a total stranger ......OMG

[@ihwanchn]

6:44 chef explaining that they intentionally made it small so it can be eaten in one bite... Dooby not following instructions haha

[@abc-pz6xp]

Tina in the video: 👄🍲🥗🍽️📝✍️✍️

[@guelfem]

dooby pulling a perry the platypus is just what i needed on a wednesday

[@_dmrcs_]

yess dooby! you are setting an example to the people that it is not wrong to inspect your own works!

[@Lilianjade]

Kevin’s talent as a chef shines through completely…!! With your own skillset so complementary to his , you’re just the perfect pairing to each other ! Such a good thing to observe ! Great content as usual 🤌🏻

[@kevint1160]

This video does not age well...

[@a__youtube__user]

Why

[@kevint1160]

@@a__youtube__user because there is no more restaurant.

[@ndnfclsjflunishc]

So fast? I’m so sorry to be that person but what happened?

[@kevint1160]

@@ndnfclsjflunishc watch her video. She has to close it down because she needs to focus on her KZbin content creation or some lame reasons. Apparently the poor reviews on KZbin don't have anything to do with that. Overpriced and under delivered.

[@niggblehlm5818]

What kind of undercover job are you trying to pull when the first thing you do is ditch your disguise to the doorman 😂

[@nina.bum24]

Truly enjoy getting to see your experience with the restaurant and how you go about improving it! I'll be there to eat one day haha!

[@bennwaters5851]

The concept is wrong. You sell it as coming home but then you don’t come home to an eight course pairing meal. Some of the food looks delicious others need more work. Restaurant definitely needs better lighting. Not sure how long the entire meal took or the cost. You need to consider that with the ambience as well. Having said all that, your young people stepping out in a very difficult industry and I can tell you have a passion and care. Best of luck to you!!!

[@rosabergami9529]

Naughty dooby on the move😎🕴️

[@meganmcgrath8378]

Been watching for a few years. Sometimes I forget how young you are and then remember and it blows my mind. This whole project was so ambitious and you've pulled it off with such flair and sophistication. Always something so extra special about people who manage to do this so well and so early in their careers, restaurants like this really sparkle IMO. Y'all rock. Thanks for bringing us along on the journey.

[@bigjabba]

Builds fanbase with videos of comfort/cultural food with relatable stories. Opens pretentious restaurant. Also, there's a hair sticking on the "KFL" at 10:24

[@annu5123]

Do people lost their sense of humour? Why are you so triggered by her? Tina made an amazing job making this restaurant happen. And also she is giving us possibility to live through highs and lows with her. Not everything is always perfect and thats life. I love this content and im very grateful to be a part of this journey as a viewer. I wish dooby, kevin and team all the best! ❤ The vid is definitely just an interesting idea to show us how its to be a customer at this restaurant and its not that literate….

[@hattibailey7479]

I love the summer hack y'all did of the pizza and, the chocolate, and Apple juice ❤❤❤❤❤🍕🍫🧃

[@joenyc]

is it weird that the employees did not recognize the owner? is the owner really that hands off?

[@beomgyu_luvr]

are u dumb? “undercover” is not literal

[@lalalujie]

I do not know the pricing or if ur vision for the restaurant is to be fine dining But after watching u make homey, cozy food online off a handle named doobydoobap, its just weird to see that this is the vibe u went for I dunno if it makes sense but i just wished for the food to be more cozy and not so expiremental

[@hhhhzk]

its because her main contribution to this restaurant is merely financial, and it's evident from the dishes' nordic influences that it's Kevin who is behind the entire concept of the restaurant.

[@zizisisi]

She went for what makes money

[@Hughjasslol1]

The tasting menu is 75-80korean won so like around $60 USD.

[@thewannabegamer9]

I completely agree

[@maelaurencanonizado5860]

Exactly my thoughts!! was kind of hoping to see her cozy tiktok recipes be served (which actually got me to be a fan of hers!) would rather eat her classic Korean recipes over her fine dining menu tbh, idk her recipes look way more appetizing; but that's just me! still proud of her tho

[@8888riqui]

Thank u for sharing so sad u both decided to close the place❤

[@bpotato3310]

You should do something about the rats.

[@KarinSoyama]

I never comment on YT videos but this was A JOY! I loved it so much.

[@kelynmyers]

When you said you think the chef is kinda hot I laughed out loud and slapped that like button. You are freakin funny Dooby.

[@DrooliusFilms]

So entertaining! You’re videos rock, Tina!

[@marie-clairee]

your videos >>> iloveyou doobyyy

[@AggressivelyLoving]

I noticed something at 10:23. You can see for yourself, as I don't want to draw to much attention to it if I am wrong about it.

[@ItsAWrap.]

You obviously don't have to, but I'd really appreciate a hint of what you might seeing. I've replayed the time stamp a dozen times and don't see anything odd.

[@AggressivelyLoving]

@@ItsAWrap. There is something on the food the camera is focused on what looks like some kind of "hair".

[@ItsAWrap.]

​@@AggressivelyLovingthank you i see what you mean.

[@AggressivelyLoving]

@@ItsAWrap. you're welcome :) let's just say I overthought what it could be

[@evina.6861]

@@AggressivelyLovingits most probably one of the tiny hairs thats left on the chicken’s skin.

[@gigisnippets6525]

I love the concept of this restaurant so much! I wasn't even there and I felt so much love radiating from every person and every dish .. mija seoul might es well be mija soul

[@Stargirl11128]

I just have so much to say about this video it is so iconic an amazing that you own your own restaurant in your boyfriend is the chef that is insane..!

[@MsFated]

Lmfao

[@BillyLoomis.96]

What a way to advertise your own place 😂

[@Loneranger670]

Surveying your own restaurant may not be the best way. You could have used an anonymous person setup with concealed camera and mic so that you could review their experience objectively.

[@l4kr]

Yeah because you can lend your taste buds to someone else

[@playinggod123]

@@bar4804 lmao she’s actively critiquing the dishes and at one point says “the salad is to acidic” and you think it’s for advertising? very very strange way to advertise

[@nathanp2007]

First and foremost, this was content. While it's true "I hired a third party reviewer to test my restaurant and try our dishes" could be content too, it makes more sense for Tina to do it this way first. Why? Because she still got a LOT of good information from this experience. You don't need an anonymous person to learn that the lighting isn't good in those seats, that some dishes need some tweaking and so on. Thing is, with Tina in that restaurant as an employee every day, and the restaurant being so small, nothing (like employees being unprofessional) should be happening that she is unaware of. If she was a hands off owner or if she was front of house and rarely saw or heard her waitstaff then absolutely what you're recommending would be very useful but given the situation, all she really needs is to do what she did in this video. Change perspectives to the seats of the customers and try the food. Her employees will be on their best behavior for her and the camera but as I said, given the day to day, if they are even not on their best behavior Tina would see or hear it cause the restaurant is so small and the amount of customers is so few.

[@ribbonzz]

its not that deep lance

[@kelynmyers]

That cost money

[@atomicfroster]

one thing ive noticed is you need to bring someone into help with front of house, way more refinement is needed for your servers

[@nathanp2007]

I hope next week we see her doing an after-action report, going over her notes and critiques with the staff and get to hear and see how they plan on making adjustments. Also I'm pretty sure Tina is sleeping with that restaurant's head chef... kinda sketchy but we'll see how it plays out. :P :P :P lol

[@mastervv89]

10 minutes in and I am waiting for Tina to make some comment about Kevin, and she didn't disappoint.

[@akshitasharma7476]

this makes me wanna visit really bad, really loved the video. keep up the hard work tina. you really inspire me to be better hehe. i love you.

[@LeeshMa]

The food looks amazing wow !

[@danniemorris7423]

It was just Remy coming by to check on your restaurant lol- he wanted to expand his taste from just french cuisine

[@Stargirl11128]

Wow your restaurant is insanely elegant and beautiful!

[@Kinderpingui._.]

I love your vids they change my day!

[@Tone2K]

I would think the staff needs to pay more attention to detail if they don't recognize the boss.

[@love.linzzn]

GIVE IT UP FOR DOOOOOOBYDOOOOBAAAP 👏🏼😍😍💗💗

[@felisa9894]

Congratulations on your restaurant this is amazing

[@caram227]

I worked in some “nicer” restaurants and I’ll say one piece of feedback I was given is not to call the guests “you guys”. I personally don’t care but I’ve had some uppity female guests especially not like being called a “guy”.

[@dianaestrada8711]

Im wondering if they explain the dishes this much to guest? Like every dish? I can be a bit socially awkward and I’d hate hearing a explanation for each dish lol. Love the vibes though 🫶

[@mariapizzaa]

That's how most fine dining restaurants work since the process of how dishes are cooked are more complicated than if you were to get pasta or burgers or something.

[@nikaa2282]

Well u are obviously not the appropriate guest for fine-dining and high-end restaurante

[@dianaestrada8711]

@@nikaa2282 def not. And? 😂 dooby channel was never about that was it?

[@antoniaspirova]

​​​@@nikaa2282 You can judge that from sb's personal preference about eating? Don't be so judgy and assuming, it's narrow-minded.

[@thewannabegamer9]

I think it might just be because they’re sitting at the chef’s table but I’m not sure

[@slayer5437]

Love ur videos..yejin is love😍😍

[@gemmalee8499]

Staff seems fantastic!

[@thatlabhoe11]

Upstate NY’er in the house, I used to live in Ithaca ❤

[@이혜임-n6e]

If I go back to Korea, I will definiately check this place first. Hope to keep running until then

[@Adoreecupid]

Your restaurant is such a vibe

[@disgustika]

How did that work out?

[@toastyyuh]

For those saying this is fake, it's a joke. She is just going to her own resturaunt

[@hannahstretton3087]

It's not undercover though, is it? Everyone knows who you are. I work in a kitchen and we treat customers and management differently. Any kitchen/restaurant will tell you the same.

[@srhi311]

Exactly.

[@rrf9405]

she’s making a joke no one actually thinks this is “undercover” or functions that way relax

[@pregnantleggies3696]

@@rrf9405She’s never worked in customer service and this whole video was about showing what an unbiased opinion towards the restaurant could be like but it doesn’t show us that. It’s criticism which comes with working in the food industry, or any to all industries for that matter

[@rrf9405]

@@pregnantleggies3696 i don’t understand what point you are making.

[@pregnantleggies3696]

@@rrf9405 The point of the video was to show people what her restaurant would look like from an outside point of view to promote their restaurant. By herself going makes it biased since she is literally the one who created the menu with her boyfriend and she won’t see how her staff actually treat customers because they know it’s her.

[@abhishiktachakraborty7577]

This was a very refreshing insight! great video!! 👏🏼

[@islandgirl1818]

Its hilarious that there's really people in the comments section thinking she was serious about being "undercover" 😂 Wtf is wrong with people? It was a spoof for phucks sake 😂!

[@llllllllllllily]

I love these mean comments, it shows how obsessed these losers are and how they keep hate-watching her. So pathetic 😂 Also it's not hard to give actual critique without being nasty towards her as a human being.

[@littlelilacbunny]

Spring onion pen omg ❤

[@AARON1999X]

asumming your restaurant is reservation only , since u have customized menus with your name , why would you expect to be asked for dietary restrictions & allergies ? it should be done before hand when making reservation, then the chef will have time to alter the menu before hand if there is any

[@risistor318]

I don’t doubt the quality and commitment of you or anyone at Mija Seoul but you probably should’ve used an outside person from the restaurant to help you out and get a more objective perspective on everything. Saying all that, as a viewer of the channel, it was still fantastic to get a glimpse into the menu and pairings. The tidbits of information on the food was also interesting 👍

[@pacifisht9797]

I just booked my first solo gallery show. I think the idea of going into the gallery and trying to view your creation from an outside perspective, like you did as a customer at Mija Seoul, is such a good way to discover things about your craft. It allows you to really cater the experience to your consumers and gives you new ideas on how to make things better. I also appreciated that you complimented the experience when it came up because celebrating what right is just as important as pointing out what can be improved. Hope you are having a great week!

[@rcane93]

That's fried lions mane looks fire

[@Melza01]

Have you thought of soft music to match the food and settings? The talking of others can overpower the experience of the fine dining and person you’re dining with.

[@nithyaanumolu9506]

A soft music jazz will make the experience even more better

[@shubh_dev]

Ummm... that's definitely not called undercover 😁😅

[@ms.addiebee]

I had to google what Lion’s mane was lol. Turns out it’s a type of mushroom! Had no idea. So a deep fried mushroom - sounds cool

[@zizisisi]

I'm on the second minute of the video and Kevin was so nice to say 'Welcome to Mija Seoul' and she's like 'YEP' why you gotta treat him like that. he's busting his ass for you. I feel so bad for him.

[@ajs6036]

What? LOL you really overthought this one. She was making a joke around the reservation name and the undercover skit. You really don't think Kevin knew she was coming to shoot content? A restaurant of this caliber doesn't just allow anyone to have multiple cameras set up.

[@islandgirl1818]

Jeeze. So sensitive. It was a skit 😅

[@livmarshall6543]

i am so fascinated with the intricacy of the processes in the restaurant, it is truly fantastic to watch!! keep it up

[@mogwai_]

For the tomato dish - maybe a soup plate for beautiful syrup/sauce border presentation, or dumpling spoons?

[@collintan7858]

You should also critique the dinning experience vs the ambience.

[@habeebahusman7287]

The portions are so small? Why?

[@Hughjasslol1]

That’s how fine dining works. Many restaurants do the same. Lots of courses but small portions, so you don’t get full.

[@annalala4209]

She is the best hahahaha hilarious, smart and Kind and a good soul❤❤❤❤

[@saralein6131]

DOOBY MOMMY!!! ♥️♥️♥️

[@SamuelLee-d1k]

can you post your restaurants website? I wanna try it out

[@aishwaryacm3603]

Instantly in a better mood when a new Doobydobap video drops!

[@Hughjasslol1]

the menu looks fantastic :) just a suggestion, but I feel like some dishes could use garnishes, like any leaves/herbs/microgreens from the garden. A pop of green goes a long way

[@JaneSLee]

that’s me in blue in the background! Hahaha thank you for being such a sweet soul after our dinner 🤍 10/10 experience i loved it so much

[@Patrick-wb7uk]

best pen ever

[@aeenemoo_]

Excellent editing video...loveee it...❤❤

[@krupangiiiii]

Hieee Dooby!❤️ Your videos and shorts that's all I need after a long tiring dayyy😢❤ For past 2-3 days i was feeling emotionally lowww and you just posted story on insta about KZbin video and that made me lil bit lift up thank youuu sooo muchhhh❤❤❤ only loveeeeeeee

[@verh7316]

NO OFFENSE IM NOT SAYING ANYTHING BUT WHY NOT DO THE EXTRA HARD WORK & ASK THE CUSTOMERS IF YOU GET MIX REVIEWS CHANGE MENU CAUSE ITS ABOUT QUANTITY NOT ALWAYS SOLEY ITEMS

[@dee9340]

jfc calm down

[@shyammohabir8283]

Congratulations!! Hard work pays off! - Your vision became a reality! BRAVO!!! (One of the ways you can improve a process is by a feedback loop - -undercover wink wink )