72 Hrs FOOD Tour in Brussels (And the Best Peking Duck You’ve Never Heard Of)

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TIME CODE
0:00 – Intro
0:16 – Star De Tunis
2:17 – Thieyp
4:58 – Booza
6:25 – The Dominican Giveaway
7:36 – Old Boy
15:17 – De Kuiper
19:06 – Lee Chi Ko
21:23 – Nightshop
25:46 – Tonton Garbi
28:26 – Floya app
29:16 – Cassonade
30:51 – El Fontan

We did a 72 hour food tour
in Brusssels. 10 places that range from street
food to refined cooking. Some are institutions of Belgian
gastronomy. Others are so good it’s
a miracle you’ve never heard of them. It’s the best aubergine
I ate in my life. And starting
we do at La Star De Tunis. The Tunisian community
in Brussels is not a big one. But when in need of authentic
flavors, they can find everything
they need at this place. They sell
the classics like canned tuna, harissa and ‘warda’ pasta, but also pastry and fresh
home cooked meals. This is a Tunisian ‘chapati’ with tuna, egg,
salade and cheese. That’s Tunisian ‘Brick’
with tuna as well. That’s a Tunisian tajine. And i also present you this. ‘Fricassé’
a Tunisian speciality. It’s with Tuna, potato,
harissa, egg and olive. Tunisians
love their tuna don’t they? Oh yes! I’m going to start with
the fricassee. Canned tuna is always super dry. But the almost mashed potatoes
make it a lot more juicy. It’s a really good combination. Very simple, very special. It’s a banger. This was chapati.
Original Indian flatbread. Can find it all over
eastern Africa as well. But never like this.
This reminds me more of a Moroccan
‘harcha’ bread, actually. Yeah. Wow. It has a nice texture, but,
I think this bread was way better. Yeah, it’s recommended to take
a little bit smaller bites. Lovely balance. Cheeky little amount of, spicy. I’m most curious about this dish
right here. They call it a Tajin,
which we know very well from Morocco
in the pot little oven. But for them,
the tajine is effectively more similar
to a tortilla de patata espanola with a lot of egg like that
becomes like a cake type, but they combine it
with chicken. Very curious for this. The tortilla
is a little bit dry. Yes, but it’s power food. A little bit of chicken
in there. It’s a nice twist. Beautiful African cuisine
still remains underrepresented, but luckily many people
are trying to change that. We continue to ‘thieyp’ that’s rice in Wolof,
the main language of Senegal. It’s a new venture
by Papi and his partner Aurélie. They only serve two dishes
each day to ensure maximum freshness. In the kitchen, we find Papi’s cousin Felix cooking with love and
an incredible amount of style. Today on the menu? Thieybou yapp and mafé. Thieybou yapp is rice with meat. The sauce is layered
with a whole bunch of vegetables,
spices and unique ingredients. This is the ‘guedj’ and ‘yete’. ‘Guedj’ is dried fish
and ‘yete’ is a type of mollusk. After the shell is cracked, it’s buried in the sand
for a few days to ferment. Then it’s sliced up
and left to dry in the sun. It adds a unique salty funk
to a lot of Senegalese dishes. You have the mafé, you have the ‘thieybou yapp’. That means rice and meat. And here we use the lamb. Mafé is from Senegal,
Mali, Guinea. It’s peanut sauce
and this one is with fish. And here we don’t use the normal
fish with bone, with head. We use the
fillet. Okay. Time to dig in. Super interesting spices in this sauce
here. Slightly spicy as well. The peanut
sauce is not spicy at all. So I’m curious. To taste this one. This one is really good. Is it that one? Yeah. It’s like fresh chili. Is it very spicy? Yes. Wait. Oh, wait. Bomboclat. What do you think? I really like this sauce.,
You like it? Yes. it has a good punch. That meat as well. The way they cut it in the fine strips makes me think like pita. All the herbs that come with
them. It’s just dripping. It’s pretty affordable as well. It’s like €15 for a meal,
which in a restaurant these days you won’t find it anywhere. Flavor wise, the Mafé was
pretty balanced, I should say. Not very spicy or very nutty. But then when you have
a condiment like this, sauce, this will blow everything up. It sets
the entire house on fire. Yeah, at least the room. I think it’s a great place
for people to get an introduction
to well made African food. For dessert, we had to booza for authentic
Syrian ice cream and coffee. It’s pistachio sap mixed with haschta. So actually,
we collect the milk skin layers with the pistachio sap. We mix it,
then add crushed pistachios. After that we beat it. Come look how it changes. Once we beat it, it becomes much more elastic. Then we roll it in pistachios And here you have your bouza. If you like an extra topping.
We have sesame cotton candy. It looks
a bit like Boris Johnson. Or ice cream with ‘samson’. Ooh, I like the sesame
cotton candy. It really melts away.
Not too sweet. The texture is also
very different than the ice cream
that we are familiar with. It has something nougat-like. The nut to ice cream ratio is
very high in favor of the nut. There’s a lot of
nut in the ice cream. Very, very much nutty It can be like
just a topping of nuts. But here it’s all the way
through. It’s ingrained with nuts. Syrian ice cream. It’s nuts. With great pride,
we can announce that Hotel the Dominican is the official
sponsor of this show. A four star boutique hotel
in the center of Brussels. Promoting a hotel
just by itself. Isn’t that entertaining, is it? That’s why we have
a great surprise for you guys. We’re doing a giveaway of two nights for two people
here at the Dominican Sanctuary, so you can have your getaway
in Brussels and visit all the restaurants
featured in this show. The hotel has its own restaurant
with seasonal dishes and top notch Belgian products. By the way,
you don’t have to be a guest to enjoy the terrace
or the restaurant. It’s for everyone. Sorry grandma,
I ain’t coming home for lunch. We’re very happy to send two of our fans
to the Dominican and to win, write a comment
on the YouTube video and let us know
which restaurant in the show you’re most excited
to give a visit. To end day one,
we’re going to have a feast at one of the city’s
well known hotspots. Fresh off a major renovation
and expansion, Old Boy is entering a new chapter. Head chef Yannick
Carr takes us on a journey through a menu fired
by southeastern flavors kissed by charcoal with enticing wines
and igniting vibes. So some beautiful chicken
satay skewers we marinate it for 24 hours
in Ketjap manis, some dry spices, coriander seed,
cumin seeds and then we grill it over
the charcoal. We put sweet Indonesian satay
sauce on top. The base is a red curry
with coconut milk. Then we put a shitload
of peanuts inside and we put just because
we like it, a little bit of lime zest on top
because we love some freshness. Perfect way
to start a meal. Enjoy guys. How juicy is this, bro? Yeah, still a very firm texture. It’s nice and spicy,
but not overpowered at all. It’s really great to start. This is one of the best pieces
of chicken I’ve ever eaten. Really?
Those are very strong words. I like how soft it was. Like how succulent. That’s nice on a chicken thigh. Even if you don’t know how to cook, you almost cannot fuck it
up. Exactly. You can jump on it
and it’s still good. Yeah,
we don’t do it, but it’s true. Let’s go with the next dish. This is one of our signature
dishes. We’ve been doing this
for a long time. In Thailand. There’s something that’s called
Pad Kaprao, which is a dish
that they normally do with beef or pork or whatever
kind of minced meat. So the base is just oil with some
chili and garlic paste. What we do is
we make our Belgium version because we love mussels. In
Belgium we do it with mussels. So mussels go in the pan,
some oil, some chili paste, some garlic
and then the sauce goes on top. The sauce is oyster
sauce with some chili paste. Again some garlic fried onions, some water just for some steam. We close it and then we wait
until they open up. When they open up, we put off the fire. We infuse the sauce with some
Thai basil. Not too much. So we serve it like this. This is Kaprao mussels. No idea how to describe it, but it’s delicious. I don’t know these flavors
at all. It’s just delicious. Slightly spicy. It’s very close to how I prepare
my mussels all the time. I put
a bit more cumin, a bit more tomato in it, but the flavors
are so delicious. Yannick’s energy is infectious. He earned his stripes at Gaggan
in Bangkok, currently ranked the sixth
best restaurant in the world. Today,
he channels that experience into expressive cooking inspired by South Asian flavors
and famous Thai classics. Guys, just to show you, I’m going to serve you
our version of the beef krapao. Very nice
beef that we buy at Dierendonck. We sauté it
in the wok with chili garlic paste and oyster sauce.,
sweet soy and fish sauce. For garnish. We fry the basil leaves
and we put it on top. Normally
it’s served with a fried egg. What we do is a perfect egg
to make it more creamy, mix it all up
and then eat it with some rice. The fried basil is bomb and the perfect egg
is just the perfect match. So much better than a fried egg,
actually. Yeah, it’s summer
so we go with some salad. Salad is a big thing in Asia
and in Thailand, so it’s called ‘laab’
I don’t know if you guys know ‘laab’. ‘Laab’ is normally
like a minced salad of chicken. Could be chicken. ‘Laab kai’ could be ‘Laab moo’, which is pork. Buffalo? This guy man! In the north it’s buffalo. It’s water buffalo ‘laab’. It’s amazing. If you talk about the Buffalo
‘laab’, then maybe I should serve you the ‘goi’ Because in the north
of Thailand, Buffalo, they make ‘goi’,
which is a raw ‘laab’. We do a version of of this raw
but with beef. But it’s really spicy.
This is our version. What I do is I replace the blood with mayonnaise
because we don’t have, clients who want to eat blood. So. Nice spoon of beef
from Dierendonck. We like them. Some chili paste, some sugar, some magic powder. Chopped challots, coriander, pak
si farang. I don’t even know the name in, Flemish or English or whatever
language, except in Thai. This is Thai roasted rice powder. This is a mix of lime juice, fermented fish sauce,
fish sauce and sugar. And this is our own secret
mayonnaise, which I’m not going to tell you
what’s inside. So we mix it all up. I serve it
with greens on the side to make sure
that you will survive the dish. This is our version
of the ‘Goi’. To those who will die. I am sure we won’t. It’s very fresh. It tastes like a ceviche. Yeah. Super fresh. A lot of coriander. It’s like a retarded spice
level. Speak for yourself please. This is real Thai food. The heat doesn’t go away. I think i need to go outside. Damn i fooled myself. I mentioned it was not that
spicy and quite fresh. I take it back! The duck breast. It’s a really nice piece of duck
that comes from France. When it arrives, we put it
in, fish sauce and sugar. It gives it, like, almost like
a mature taste, like it’s aged. But it’s not aged at all. And then after 24 hours,
we cook it sous vide for two hours at 57,
like all the fat underneath, the duck skin
is already rendered and ready to go,
we cool it down. We finish it on the barbecue
on high heat. Slice it really thin. And we serve it with a classic
green curry, but not a classic green curry,
because in Thailand, they would never cook the duck
separately from the curry with some green oil
and a reduction of coconut to bring even more down
the pepper. You’re
meant to eat it with the fat? If you don’t eat it with
the fat, you’re not a foodie. The best part is the fat. Shit. I just got unmasked. How’s that? It’s really nice, because usually it’s served
with sweet sauces. But curry is really nice. but the curry is a little bit
sweet, but it’s not very sweet. It’s like a subtle
touch of curry. Like, it’s not like a creamy
curry that, like, takes over. It’s not a very aggressive
curry it’s mild. This is because we make our own pastes. Like, if you would buy a paste,
then you don’t have control about how you want it. Because he’s going to attack
you in every sense. And you’re only going to taste
the curry. We finish the night in style with some sticky rice
and coconut ice cream. The Barry Whites are very nice. Day two. and we’re kicking things off with an institution
in Belgian gastronomy, we’re at De Kuiper in Vilvoorde
just outside of Brussels. Time for some horse. It’s been around since 1859,
now run by Jules and Marlies the third generation of the
latest family that took over. The restaurant has stayed
true to his roots. This is a house of meat where
tradition is honored with pride. We start with the
household classic veal head. Funny
enough, it’s all pork meat. So you can see
the different parts. This is tongue. This is cheek. All pork. The fat as well is all pork. The cheeks and tongue
are pickled for a week and then cooked in a broth. They’re pressed together with
gelatin and wrapped in pork fat. This is a homemade chefs
sauce made with piccalilli, pickled gherkins,
pickled onions, mayonnaise, a bit of caramel
sauce and tabasco. This is what you find at
your grandma’s house. Not that common to find any more
in the modern households. Belgian heritage right here. It’s super delicious. I think a lot of young people, when they see
what goes in the dish, they would think
it’s like exotic, crazy dish. But the flavor is
super accessible. It’s super smooth. The texture is amazing as well. This sauce is fucking genius. It’s like a perfect marriage
between a ‘paté’ and a really good artisanal ham. But less salty than ham. Yes, the pure flavor of ham. Okay, so here we’re
preparing our filet americain. So we use ‘filet
pur’ for our steaks. The americain
we make from the trimmings from the filet pur. Little bit of pepper, a bit of salt
and then some of our secret sauce. First time I’m having tartare of horse. Wow. Very soft, very soft, very balanced. Super fresh. And it’s super strong. Yes, but I even think that
the steak of course tastes more horsey than that
tartare Very intense, very strong. The biggest difference
between beef and horse meat’s horse
meat is a bit sweeter in taste, but it’s mainly because
there’s more iron in the meat. But now it’s time for the famous
dish that we came for, horse steak. Once known as the poor
man’s steak horse was affordable,
lean and full of flavor and in Vilvoorde they embraced it so much that the locals even
earned themselves a nickname. ‘Pjeirefretters’ it’s dialect
for horse eaters at De Kuiper they prepare it in two ways. One is grilled, the other one is fried
in a special pan using a generous amount
of horse fat. It served with freshly made
fries cooked in beef tallow. This is how I like my meat. It’s still mooing. It almost has like
a taste of game. The extra level of iron. so soft. And it has a big taste
of, of game exactly. It’s really beautiful these days
in fancier meat restaurants, they serve Wagyu
Spanish, beef or French beef. I don’t know from where. But I think this kind of meat,
it levels with it easily. With such good fries,
we a top notch Geuze. And this is power food. I don’t know what this is. I’ve never seen it before. Let me have a taste. Yeah. Very fresh if you’re breathing
heavy through the nose you know it’s good food. After breakfast. We’re standing now at the most hidden gem
of the gastronomy in Brussels, just behind us is the production
side of Lee Chi Ko. They are masters of the
Peking duck for many years. How are you? Welcom at Lee Chi Ko. This is master Lee Chi Ko. His story is almost unreal. In the 70ies he fled mainland
China and swam to Hong Kong. It took him ten days swimming and hiding
in the forest along the border. There he learned the art of
Peking duck. 20 years later,
he sets foot in Brussels to work in one of the city’s
first Chinese restaurants. After a while, he starts his own
business and, brick by brick, transforms it into an empire
of predominantly Peking duck, but also char
sieu and roasted suckling pig. Now he runs the factory
with his wife and his two sons. The art of Peking duck lies
in the process. Here the ducks come
from Holland. First
they’re marinated and massaged with the house spice mixture. Later they’re dunked
in a maltose solution, followed by being air dried,
and at last roasted in the oven. They supply many
restaurants and supermarkets all over Belgium, France
and the Netherlands. Even Michelin
starred restaurants. And now it’s time for the master
to show us, with 50 years of experience
tastes like. That’s the juiciest duck breast
I’ve ever eaten in my life. Really? The broth that has been sucked
inside, all the juices, the added juices,
they get stuck in there. I have eaten Peking duck many
times in many Asian restaurants, but this one is the best one
I’ve had ever. I usually don’t like it
because it’s too dry or it’s not that flavorful. And this here Wow. So juicy. So much flavor. Master, teach us. You can order this Peking Duck
from the Lee Chi Ko website. And note it’s only €18. What a steal! It was an honor
to see your family business. We end day two at nightshop. It has a strong international
feel, a focus on creativity, and a relaxed communal setting. It’s where good food meets
genuine connection. The kitchen runs nonstop every Saturday from noon
until the evening, dishing out seasonal, produce
focused cooking that’s inventive yet
uncomplicated. Expect
big flavors, clever combinations and a menu that changes
with the mood of the market. It’s, a line caught white tuna
from the mediterranean infused tomato water with shiso. On the bottom. You have some coriander seeds,
fresh cucumber from Linkebeek and then just a chili oil
to finish. Enjoy guys! Super fresh very playful
little touches of chili as well. I thought
I wasn’t hungry but now… A banger start!. So it’s wine
from Austria. Husband and wife. It’s mostly blaufrankish. They fucked it up so
it re fermented in the bottle. But it’s still amazing. Sorry what? Yeah. So, it was a hard vintage
for them, and, like, a real struggle, but it’s natural wine,
so you just go with the flow. Oh, okay. I love to go with the flow. As long as I don’t have to think
too much. This is definitely fucked up
in a very good way. So you have a octopus carpaccio, a water infusion
with ginger and habanero. A vadouvan oil, it’s a fresh curry. Some leeks flower,
pickles and shiso and onions. I it looks amazing. The texture on it nailed it. It’s just the right amount
of chew. It’s still very soft
and super fresh but also the right amount
of intensity just on the sides of the tongue. And there’s so much
flavor but nothing overpowers. Yeah, I really love this. At the heart of the kitchen are
joint head chefs, Loic Tonnoir and Theo Leonard. Two extremely talented chefs
whose collaboration feels as effortless and electric as Henry
and Bergkamp in their prime. The way they move through
the kitchen, build dishes together
and balance each other styles speaks to a shared vision
and deep mutual respect. You have, like a vitello tonnato
with veal from Belgium. We made like a tonnato sauce
with like the leftover from the tuna you had before. Some caper leaves meat jus, capers and oregano flower. Enjoy guys. This dish fits perfectly in the menu
that we have today. The capers go super well
together with these as well. Like the little sour touch
to the fishy perfume. You have kefir. Kefir? it’s like it’s like a yogurt? Also it’s fermentation with a grain. You can do it in a yoghurt
or in a drink. I’m sorry. It’s probably very good to drink
while eating a lot. That’s good for the stomach. The captain of the night shop
starting 11 is owner Jocasta. Whether it’s your first visit
or your 15th, she creates a space
that feels like home. The service is warm,
thoughtful and intuitive, the kind you remember
long after the meal is done. The next one, it’s,
aubergine confit and, croquette, smoked tomato sauce, white basil
pesto, a glaze with apricots and, syrop of tomatoes, chili, mint and pecorino. You got all the flavors? Wow. It’s the best aubergine
I ate in my life. It’s one of my least
favorite vegetables. They always prepare
in the same way. I’m so tired of it. If you don’t cook it
well, it’s too rubbery. This is really impressive. Wow. This is like an Italian
atomic bomb. Yeah, but still light.
And who made this? Who came up with the idea? It’s Loick’s dish. Steaming
and pressing of the aubergine. I’ve never seen it
anywhere else. Me neither. I didn’t know what was going on. He was just grabbing loads of the heavy
things and weighing it down. Here you have lamb from Pyrenees
with, some glazed potatoes, girolles,
smoked peas. And a meat jus on top
and on the sides cime de rapa. This is perfection. Oh. This sauce is very special. Forget about it. The lamb
just melts in your mouth. And what a fat ass lamb is it? Day 3, yesterday was full
of impeccable hospitality. And that’s exactly
how we’re going to start today. Hospitality comes in many ways,
and Houssain Gharbi is the perfect
embodiment of that. And besides sandwiches,
his customer service is his biggest asset. Tonton your place,
it’s about bread and cheese. What can people
find in your place? They find love, happiness
and the best experience of their life. Fantastic! Don’t believe me. I’m going to give you the best sandwich of your life
for the first one with fruit, I propose you four different
cheeses and you choose one. The first
one is a cow cheese with papaya. The second one is a Belgian goat
cheese with cranberries. The third one is a Belgium
goat cheese with pistachio. And this is a new one. Belgium goat cheese
with banana, honey and cinnamon. Which one of these four?
Choose one. I would love to go
for the one with, cinnamon. Cinnamon. You may choose with banana or with mango. With mango please. You are a smart guy. This is a spicy Gouda. You see this mango? I pay €5 for one. This one comes from Mexico. You cannot buy this mango
in supermarkets. The best of the best. My man. Now it’s time for the hearty
sandwich. Homemade tapenade. The best tapenade of the city. And Houssain, why is every day
the most beautiful woman of Brussels here
at Tonton Garby? It’s my wife. That’s it. God, give me everything. Hamdoulilah. Look,
you start first with the sweet and you follow with the salty. Bon apetit. The mango with the spice, cow cheese
and the lightly spiced Gouda. Mango and cheese
is a really good combination. You would think it’s, like,
very heavy. It’s not at all. It’s
super light. There’s just so many dimensions
of sweet in here. There’s the mango, there’s
the grape, there’s the honey. I was a bit hesitant, but I must say, this
quality of produce is amazing. And Houssein,
he really knows what he’s doing. This for me, is the best
sandwich I’ve ever eaten. It’s easy to hate a place
where a lot of tourists go but this place you can’t hate. The sweet one was
a home run onto the salty. First bites. I didn’t have any tomato and I felt like it
missed a touch of sour. But once you hit in the tomato,
you bite into it. The combination
blends really good. First one. Still remains
my favorite though. Tonton did it again. All right. Now we’re heading outside
of the city center to Molenbeek. By the way, did you know that
the city of Brussels developed their own
transportation app? It’s called Floya
you can take metros, trams, e-scooters, bikes, busses
all in one app, so you don’t have to have ten
different ones on your phone. Well, let’s try it. I’ll take the metro,
you take the e-bike and let’s see who’s first. Sharing a moment at the table in good company is one of life’s
precious pleasures. But eating out can be expensive
and not accessible to everyone. Luckily,
some people dedicate themselves to bringing others together, like the people behind
Cassonade. This is a restaurant
that runs on solidarity. When you come in, you see
the ticket someone paid for you, and when you’re done eating,
we invite you to pay for someone else. And so we create a chain
of solidarity between people. You heard that right here. You can pay what you can
for the next person. They operate
completely self-sufficient without any government funding. Every day we serve one dish a day
and today it’s couscous. Enjoy the caramelized onions. For those
who watched our Morocco show, the caramelized
onions is called ‘tfeya’. Bon appétit. It’s a really good couscous. It’s like the anti of dry. It’s so smooth. The caramelized onions are sweet
as hell. Amazing vibes here. What a concept. So beautiful. On the menu it says it is
the best couscous in Brussels. I don’t think you will find
a better one anywhere else. This for me is what The Honger
Channel is also all about. It’s about love. It’s about creating community. It’s about integration,
bringing people together at the table and bringing people
together in the community. Come check it out for real. We go out with a bang. Dinner
in the heart of the marollen. El fontan serves tapas,
wine and authentic Spanish flavors, and more precisely
from Asturias, a rugged region in northern Spain
where mountains meet the sea. Here we
have some tomato on toast. An assortment of Iberico and some manchego cheese. I used to live
six months of my life in Spain. Me love Spanish tapas. Us you cannot get enough. You just can’t get enough. It just melts. You already know that this is the perfect place
to hang out with your friends, order everything on the menu
and drink a shitload of beers and talk very loud
all night long. Bossman Alejandro is the engine
of El Fontan, all energy and pride in what he serves
and where it comes from. Here we have croquettes with ham and with chorizo. Next, some Padrón peppers. And here we have some scallops
and razor clams.Come on, enjoy! Smells really great. This is so classic, croquettes. Even though we’re from Belgium,
we love croquettes. The Spanish are amazeballs
in croquettes. Padron peppers, super classic. It’s like a little town
in Galicia, close to Asturias. And these clams, dude. No words. We should dig in. There is an urban myth with padron peppers
that they are not spicy, but they say there’s always one
that’s spicy in the batch you cook. We’ve had two solid rounds,
but now it’s time for the heavyweight
of Asturian cuisine. This is the infameous
Asturian fabada. The pork smell is insane. The fabada is a stew
with white beans, blood sausage, salt cured pork
shoulder, chorizo and in this case,
also cured pork belly. All the different dimensions of pork in the soup. This is a world class fabada. The Austrians
celebrate the fabada with a world championship.
And Alejandro is a proud finalist
of this fabada competition. What do you think, boss? Very intense and very smooth
at the same time. At the same time, right? The bean is the typical kind that’s very soft, without skin, buttery very intense. But El fronton
is more than just Alejandro. Here we have the whole team. Casilda, sous-chef. My son, assistant, and Jose Black rice. My grandma Conchita’s
cheesecake, from Xixón. Made by my wife. Guys as you have seen. El Fontan, the place to be. It’s not just a dinner. It’s a party from the beginning
to the very end. And please stay
till the very end. Ciao.