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🇹🇭 *Bangkok (Thailand, “Land of Smiles”)*
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More Best Ever Food Review Show Bangkok Series Compilation
*2025 SERIES* ⤵️
*EP. 1️⃣ Surviving Bangkok on only $20 a Day!!*
🤑 [$20 TRAVEL: BANGKOK EDITION!!]
*EP. 2️⃣ How Thailand is DESTROYING American Fast Food!!*
🍔 [AMERICAN FAST FOOD: THAI VERSIONS!!]
*EP. 3️⃣ $1,000 Seafood Challenge in Thailand!! Biggest in Bangkok!!*
🤑 [$1000 SEAFOOD CHALLENGE: BANGKOK EDITION!!]
*2022 SERIES* ⤵️
*EP. 1️⃣ $1.41 Vs $83 Buffet in Bangkok, Thailand!! Which One is Worth It?*
🏭 [CHEAP vs EXPENSIVE THAI BUFFET!!]
*EP. 2️⃣ Extreme Thai Meats!! Bangkok’s Late Night Street Food!!*
🤑 [EXTREME THAI MEAT STREET FOOD!!]
*EP. 3️⃣ $100 Thai Street Food Challenge in Bangkok!! Expensive Bird Nest Soup!!*
🥡 [BANGKOK CHINATOWN STREETFOOD $100 CHALLENGE!!]
*EP. 4️⃣ Reviewing Mark Wiens’ Restaurant!! He Tried to Kill Me!!*
🥵 [MARK WIENS’ SPICY PHEDMARK RESTAURANT!!]
Timestamps:
0:00 » Intro
0:45 » $20 Bangkok Travel
22:18 » Thai-American Fast Food
43:46 » $1000 Challenge Seafood
1:07:58 » Cheap vs Expensive Buffet
1:22:28 » Extreme Thai Meats
1:33:42 » $100 Challenge Chinatown
1:45:35 » Mark Wiens’ Restaurant
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DIRECTOR/HOST » Sonny Side
CAMERA OPERATORS » Wife, Tiep Tran, Đinh Tuấn Anh
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our breakfast spot of the day here they’re not serving Kelloggs or pancakes milk they serve a real man’s meal we’re eating pork blood soup nuts now what’s remarkable about this dish is not just the price but what you’re getting for that amount of money usually if you’re getting inexpensive food you’re getting a lot of filler here this bowl is going to be packed with animal parts let me introduce you to those parts now this is the food that gives the dish its namesake these are pork blood condensed into a cube it’s cooked it’s steamy it is hot and they’re pretty baked so that is what the dish is named after but there’s so much more including this right here roasted pork belly now as we enter into this section over here you see a whole host of different or carts that’s going to enter our dish soon but as we delve even deeper into the kitchen everything here it smells delicious for a Muslim person toxic cubes let’s get to our dish right now this here is Bang she is the owner and she is the one who’s going to be making my bowl today first she puts in rolled Chinese noodles from there she puts in some pieces of pork meat some minced pork meatballs some pork liver pork hearts pork stomach pork tongue right here we have pork intestines right there pork lungs and then finally we have pork jowls to finish it off but she’s not done right here we have our crispy pork belly then we have some fried garlic and some cilantro now it’s time for the blood from there she steps over to this giant pot of boiling broth this is obviously a pork stock and that is how you make pork blood soup with rolled noodles this is a lot of meat for not a lot of money i’m going to start with this the broth it looks oily there’s little bits of chunks and sediment in it that is bones that is pork parts that is probably a little bit of MSG if I’m not lying everything you need to make a healing broth a broth that makes you whole again from there we have the organs the liver one of the most nutritious body parts that you could consume it’s soft and there’s no intense minerality or giness speaking of giness uh right here we have an intestine i used to eat this stuff just to show you unique and sometimes bizarre foods around the world and then I accidentally fell in love like the guy in high school who uh his friends paid him money or dared him to go out with the average looking girl hold on that’s too long of an example moving on right here a minced [Music] meatball oh my god minced delicious pork no fillers it is full of a peppery flavor right here we have one of the iconic noodles that you will find in Bangkok the rolled noodle m there’s something very nice about rolling it up it gives it a little bit more bite it’s got a nice texture to it i love it but from here there is one food that I have skipped and that is the giant blood cube this whole bowl full of pork parts you’ll find it all over Bangkok but later I’m going to be showing you the room where I’ll be sleeping tonight a room in which a meal like this is absolutely prohibited you’ll find out why soon but for now back to the blood cube it’s a good cube it’s basically like a silky tofu which is amazing cuz people eat tofu to replace animals but what you can do instead is eat animals to replace tofu 100 IQ so that is breakfast for $1.74 but next we’re going to go somewhere that will really help us to get to know the country i’m talking about Wong Long Market i almost called it Long Wong that would have been embarrassing wong Market is famous for its authentic Thai street food featuring dishes like grilled squid coconut pancakes and spicy papaya salad here there is budget friendly shopping making it a hot spot for bargain shoppers or broke people like me today not only am I here to take in the market and learn more about Bangkok I am on a mission to find a delicious Thai snack let’s head inside the market now and take a look as you enter the market you can see so much food calvin Freddy what are you doing in Bangkok what are you doing in Bangkok not getting another hair surgery oh I was going to get my penal enlargement i just heard enlargement what do you need to have enlarged my pants i thought you’d say something more like subtle okay my All right well good luck take care wow look at that cool haircut what 12-year-old me is so jealous right now as you look down you will see dozens of people everyone’s looking for the best food deals and the smells here are amazing the smell of meat and especially the smell of frying oil so let’s take a look around and see what this market has to offer and eventually land on the one perfect snack that’s going to fit within my budget let’s move can you stop wandering into my shot oh I’m so sorry please proceed okay I’m going this way as you can see Dude do you own shovel we are moving to our first food location right here these are oblong shea fish balls if your balls look like that call the same doctor Calvin and then fire him here it is fish paste that’s been fried and you’re likely frying it a second time until it looks like this it looks beautiful i’m very deeply touched right now the man behind me just secretly made a bag of these balls and he has served it to me for free these look incredible m it is a curious combination of fish and sweet tamarind with a bit of spice in there it’s more fishy than you would think but it’s a fishiness kind of like a Korean fish cake like Odang have you ever had that oh dang you haven’t it’s good moving on right here there’s all kinds of fried delights what looks like an egg roll but it’s probably actually better then you go down here and you’re greeted by these little steamers where they’re making a traditional Thai dessert it looks delicious but but that’s not the one I’m going to get today i got to look around i got to check out my options right here every meat you could ever imagine on a stick look at it we got big ones long ones thick ones little ones crooked ones they look amazing every type of processed meat ready willing and waiting to go in your mouth let’s move as you look down you can see it goes on forever and ever right here there’s not great visuals but you can see the idea through the menu basically they take fried bread and they cut it up you can get like a pondanon filling put on top uh-oh the lady behind the counter put her mask on to hide her identity don’t worry ma’am we’ll pixelate your face boom there unrecognizable and here we have something I’ve not seen before in Thailand these are crispy rice crackers i believe you can just take a little bit of a sample crunchy toasty satisfying very good thank you she’s like um please leave that smile said everything I need to know let’s go oh my god i thought she was coming to kick my ass i was expecting a dragon uppercut from down here so far we’ve walked about 100 meters into the market and there is no signs of an end it just keeps going and going and going right here we have a very bummed out and depressed Mario i’m not sure what happened to him but it’s creative want to see the scene in your eyes you need to be free he stops i looked at his cookies so deeply that he was like “Well take a look.” Very nice cookies thank you people here are so kind they’re so polite thailand is built on hospitality because the people are just naturally hospitable go to Russia it’s not the same vibe go to Morocco it’s not the same bike i know i was just there people were nice deep down deep deep deep down deep deep deep down finally on this very narrow street I have found a snack worth my money this right here it looks absolutely delicious it looks sweet creamy crunchy it’s a dish known as kanomy do you know how I know that there’s a sign right there it says it right there kumyang right now I am with Miss Cookie and this is her shop and she’s about to show us how it’s done it all starts with the foundation this is a very unique batter made out of rice flour peanut flour sugar and also egg red lime water oh and red lime water what right here we have a unique tool it looks like a little circular spatula i’m going to take a little bit of the batter oh god all right this look like so good yeah sure and I’m handsome thank you should I finish you take the rest of the afternoon off how about that wow okay somehow the second one was worse what’s that brother so now that we have our foundation it’s time for the cream this is like a meringue made of egg whites and sugar that’s been whipped oh yeah sorry i’m going to continue my recipe here we go i think she’s holding back with the meringue i’m going to mering mine now that we have that there are two different flavors when it comes to this snack this is a sweetened egg yolk essentially a shredded egg yolk that has sugar added to it the egg yolk goes on it has a pop of color it’s not just about Is the way it’s not just about the flavor about having the opportunity to eat this food with your eyes for our next topping right here we have a red one what’s inside of there coconut salt sugar coriander root and little pepper right here we have some coriander there goes only on the red version here right here she has white sesame seeds and that is going to go on next she gets underneath it and she folds it into a little Thai taco and then that kind of protects them from sticking to each other oh should I get mine off all right that’s Ow it’s so very hot so that is how you make kamong it looks amazing and I cannot wait to try it out all right guys it is time to eat the snack and look who I bumped into this is Pyon you may remember when we worked together about 5 years ago we ate a giant shrimp the size of her arm so right here for eight of these it’s $1.16 it’s an incredible snack since we have bumped into each other serendipitously I would like to enjoy some together can we yes of course let’s start with the red one oh one more m it’s a nice flavor combination cuz there is still a sweet and salty element there and that meringue has kind of reduced down to the point it’s almost like a toffee it’s got a little chew to it it’s very nice i like the texture it’s crispy and it’s soft inside i agree moving on to our final one right here these are beautiful and they’re full of egg yolk that’s been shredded m i love it you’ve got the crunch you’ve got the meringue and you’ve got that egg yolk which has a nice dense kind of texture to it plus it’s like syrupy sweet there’s something that tastes like rose water in Thai we call it’s like a candle that we smoke into all this and does that give it flavor a little bit but it make it smell so good it is a very delicious and fun and affordable snack from here I’m saying goodbye to Pyon and I’m saying hello to some lunch let’s move all of that going around the market looking at food has got me in the mood for more food behind me our lunch destination a place serving right now what’s that right here I have the menu come take a close look at what I’m about to order crispy rice noodles in gravy with pork i know what you’re thinking sunny for breakfast didn’t you also have pork and then weren’t there noodles involved hey come here my camera guy cut okay we’re back we’re good we’re good okay what I meant to say is it’s different a little bit here’s what makes it different the noodles are fried and I want to see what happens when you take a rice noodle and you put it into sizzling hot oil let’s go in the kitchen to take a look first of all there are two different types of fried noodle that you can do this is the first type right here that is like kind of a disc full of egg noodles but I want to see what it looks like when they fry the rice noodles behind me you can see the gravy being made for our dish it is a porkbased gravy but inside he’s making it thick through the use of potato starch wow take a look at that that looks alien this is the flavor epicenter for the dish that we will soon be consuming all right folks our ingredient has arrived this is the uncooked uncried rice noodle soon that is going to hit some hot oil he opens up the package and already you can see the already dried noodles next he brings forth his cooking weaponry he takes the noodles and boom he puts it on top of the oil and instantly it gets gigantic that is it it fries for about 5 seconds and that baby is done that is what I call instant gosh dang noodles let’s do it again he takes the noodle ever so shyly and quietly boom look at that it puffs up i will never get sick of seeing that are you guys taking application i want this to be my retirement job we follow that over here now I’m sure they wouldn’t mind if I broke off a little bitty piece of a bite this is the final carbohydrate it is really like a robin’s nest let’s give it a shot it’s impossible to hold on to uh-oh you filming me i feel like I’m breaking one or two health codes right now that is going to soon be mixed with the gravy and that is what’s going to make the dish that we came here to see and it begins with some boiled Chinese kale then he takes some of this nest he puts that on top of the plate right here we have that thick gravy we saw being made earlier that thick gravy gets put on one side and that is going to be today’s lunch let’s go try it out if you did not see the miracle of culinary magic that took place in the kitchen you would not appreciate this as much first of all let’s talk about the price $1.73 $1.73 for everything that you see right here and that includes big delicious shabs of pork we’ve got vegetables for fiber and then we’ve got the noodle let’s start with the meat this is a piece of meat from the pork [Music] butt it is some sweet sugary meat it’s delicious next we have the kale what you can see around the kale is the noodles are losing their form they saw almost instantly little bit earthy some nice texture actually me likey but anyways I’m here to destroy this nest of noodles oh it’d be so cool if they put a couple quail eggs right there i’m going to take some of this pork and this gravy and I’m going to ladle it on top that is an epic bite calvin how’s it looking looks the noodles that’s enough that’s enough he doesn’t know anything about the noodles he’s way over there and I’m right here listen to me m mhm it’s crunchy savory and delicious and the best part is it costs $1.73 but from here we’re going to do the most expensive part of today’s challenge and that is picking out my room you can find a lot of rooms in the city that cost around $10 to $20 but what if you want a room that’s $9 we’re going to head to that location now let me tell you I’m not bringing the pork with me you’ll find out why next next I’ve come to the neighborhood where my lodging is we are on the edge of Bangkok behind me you could see a giant red mosque so it may not shock you to know that here there’s a large and vibrant Muslim community including folks like this hi guys so why is it relevant that we’re in a Muslim community well because tonight I am going to be renting a room inside a Muslim household here’s what they say about the house that we’re going to next relax with the whole family at this peaceful place to stay but there is an exception if you plan to stay at this very affordable $9 room and that is we not allow drink and alcohol pork in my house if you need more information you can talk to me later and guess what we contacted that lady and we’re going to go talk to her now so you are the one renting a room yes and the room is available for $9 no I don’t know yes since last year Miss Kanye has been welcoming travelers to her home most are couch surfers but she has visitors from all around the world is it only Muslim people or all kinds of people no or anything and anyone in just a second she’ll be showing me the house and room where I’ll be staying tonight and I’ll learn why she’s willing to rent her private space to the public including to a guy like me who wets the bed twice a night the house is very beautiful it’s a house on stilts which is nice cuz then you get kind of a garage underneath like you see over here the purpose of the stilt is for plugging oh hey he don’t put the camera at him he’s not part of the show for just $9 you get access to the essentials a terrace with a view a cozy living room a functional kitchen an indoor bathroom and one of two bedrooms to choose from the first option even comes with a bed can I be honest it also looks like you’re using this room for storage yes that’s right so I will share the room with all of these clothes so this is single bed if you need to two person I have a mattress on the floor and then if I go to the bathroom I step on that person and then I go yes all right let’s check out the other room now the second bedroom option a much more open space probably because there’s no bed in here no bed no bed i have a mattress this mattress yes take a look at this oh sorry i won’t do that if I need to use a bathroom at night where will I go by doing outside since this is a budget friendly stay there is no water heater so instead you’ll be enjoying the exhilarating and refreshing experience of a cold bucket shower exactly how I like it so I want to ask you a few questions are you hot i’m a little bit hot but I’m okay oh there is a Komodo dragon wa really i have to be careful about my cat also so you have a Komodo dragon outside it’s gigantic and it eats cats yes right it eat cat so I have to be careful about my cat also that’s a cat right there i’m glad to see that your cat is under the couch and not in the mouth of that giant lizard okay my last question is why did you decide to start renting out a room because uh my room is empty also to learning about the people the language from uh foreigners so to get kind of a cultural exchange a language exchange and meet new people from around the world uh-huh i love it because this is not only a room but it’s a room with a story is that the lizard your friend oh it’s Thomas god dang it Thomas careful back there Thomas i’m happy to meet you i’m happy to be here and I can’t wait to kick it in that bedroom later tonight but first I have to go eat some dinner thank you so much thank you so much all right folks now that you’ve seen where I’m staying for the night we are headed to our final location where I’ll be getting dinner and I’m riding there in style welcome to a Bangkok tuk tuk honestly if you’re on a budget and this one just broke I think all right we’re back in business honestly if you’re on a budget I do not recommend going in a tuk tuk because they are very expensive they’re more expensive than you would think for just being kind of a glorified motorcycle that can hold two to five people perhaps six if they’re very small in stature here’s my best advice if you do want to take a tuk tuk always make a deal beforehand you have to know where you are where you’re going and how much money you’re willing to spend and today I’m willing to spend about $2 that means I’m going to make it another about 30 ft okay good good good good okay okay okay okay i don’t want to go over budget off we go i’m going to walk the rest of the way i have left my lodging for now it is late night and I’ve come to the street food street to try to find an affordable dinner you see I have this much money left in my wallet and with that amount of money I’m going to try to eat like a king maybe not the king of Thailand but you know mattress cake something like that behind me a late night ery with literally dozens of food options let me show you what they have already sitting out ready for you to order wow steaming pots of yum this Can you guess at all well this is a big beautiful bowl of pork intestines very nice as we move around the section here you’ll see it looks like they’ve got some bitter melon and then meats of all different kinds over here they’ve got Chinese sausage they’ve got shrimpies they’ve got dried organ meats pork belly eggs of different varieties from ducks from chickens even from feasants if you lay eggs they’re going to cook it here and sell it to somebody but this is the outer food section this is kind of what draws people in back there is the kitchen i’m going to head in there now to see how they cook their classic green curry we are heading back right now to the curry station this here is the curry master for today she doesn’t have time to f around everything starts with coconut milk right here we have our green chili paste we’re mixing it around and that heads over to the range where it’s going to heat up real quick now if you’re wondering if we are going to have to get a veggie curry cuz I have a low budget the answer is no today it’s all about the chicken which she’s cooking along with some eggplant she’s like a DJ at the turntables she’s making music baby culinary music i got nothing she gives it a little bit of a mix and then she leaves where’d she go she brings back a basket the chicken has been boiled she strains it and there it is ready to join that coconut milk she hit it with a little bit of stock right here we have sugar fish sauce and that is going to join the pot oo now even more coconut milk goes in this lady is a tornado of activity some red bell peppers join the party she brings some basil and those leap into the pot as well it’s getting thick it’s getting creamy it smells nice in here like coconuts ooh she dumps it out i got to say that chicken is looking tender and juicy she brings a pot over here that could be for somebody else so I have no idea the communication is lacking in the kitchen if I’m honest oh it turns out that that’s actually finished all right folks we have our final meal right here green curry looking slightly more yellowish and what’s amazing is that after buying this right here I had enough money left over to get this Thai beer and I didn’t even get it from this restaurant i had to go to the 7-Eleven across the street because it was cheaper cheers right here the curry it smells like creamy coconut milk this is like a soup i want to drink it wow that’s magic it’s simply the combination of that green chili paste with the coconut milk it’s firecrackers in my mouth so here’s my move i’m going to make a little bit of a hole in the rice and then I’m going to start just spooning it over the chicken is boiled to perfection colorful vegetables green basil i’m going to really soop up the rice with the soup and get some chicken too that’s a nice looking [Music] bite there’s no special ingredients there’s no rare animals or giant seafood it’s just straight up chicken coconut milk and lots of spices very satisfying i could just drink this coconut milk for every meal god damn i got to eat curry more often today was an incredible day for me i set out on a mission to survive in this city for $20 and I really didn’t know if it would be possible and somehow it was but it also blew past my expectation after a full day of stretching $20 on Bangkok Street Food I’m ready to move on to something more familiar American fast food but there’s just one problem some of the fast food you’ll find here in Bangkok is completely unrecognizable wait this cheeseburger has no cheese behind me our first target McDonald’s if you’re going to explore fast food in any new country McDonald’s is a great place to start it’s a perfect way to calibrate the fast food situation if what you find in McDonald’s is pretty straightforward then you know that every other location is going to be serving foods that you’re used to and that you’re familiar with unfortunately that is not the case here inside this McDonald’s they have some wild items not just lunch some breakfast and lunch right now we’re heading inside and we’re going to do a two for one go go go first thing you’ll notice as you enter is they have a security guard what goes on here that they need security oh hello sir hello shake your hand thank you easiest security to blow past ever all right here we are breakfast i’m excited because they have some menu items I’ve not seen anywhere in the USA including this right here chicken Mc Porridge have you ever heard of such a thing so I’m going to get a chicken Mc Porridge and then you can also get a pork Mc Porridge i’m going to do that as well ooh you can add a Mchatongo looks like a Chinese fried bread i will be adding that as well also here on the McMuffin page they have a pepper chicken McMuffin i’m not sure if that’s something we have in the USA i don’t think it is for a beverage I’ll be getting a strawberry Fanta cuz I didn’t know you could do that oh god there’s things you can add there’s cheesy dip but I don’t need to dip anything there’s a corn pie okay I’m also going to be getting a corn pie i just realized these screens really get you did you know that people on average order more from a kiosk like this than they will from a person because you feel the harsh gaze of judgment from a human but from a computer screen you feel the warm embrace of nothing i’ve got my order number so now we wait all right folks let’s get into it we have our first fast food meal of the day right here in front of me and it looks pretty splendid if I’m honest now here’s the deal with McDonald’s and all fast food every time you see a new menu item they’re likely incorporating other foods that they already have what do I mean come take a look at the porridge this is the pork porridge and obviously they’re taking a breakfast pork patty and just cutting it up into little bitty pieces over here we have the chicken porridge obviously they’re just cutting up a chicken finger into little bitty pieces and putting it into the porridge right here you have some kind of overcooked rice let’s see how just the porridge is a bit plain now they give you some pepper you could put some pepper in if you want to and that would probably help but I don’t think it’s made with any kind of a chicken [Music] stock i don’t hate that peppery obviously chicken is crispy it’s good fried chicken i got to say the porridge is a little flat it lacks some flavor it’d be nice if they made it with something like a chicken stock or something fatty if I came here to this McDonald’s this would not be my first choice but hey maybe the pork will be better but first right here a miniature fried bread this is something that you’ll find in China in Taiwan in Hong Kong and in Vietnam in Vietnamese they call it white usually it’s about this long look the shrink plate is killing us guys it’s brutal so I’m going to break that in half it’s basically just fried bread who doesn’t love fried bread you could also put it in the porridge and eat it with that let’s give it a shot that’s very nice a little crunch on the outside pillowy soft on the inside it’s really like the Asian equivalent of the hash brown it’s very nice so from there we have this this is the pepper chicken McMuffin something I’ve never seen in the USA and can I say a bit small let’s give it a shot h I’m not sure what makes that a breakfast item it’s mayonnaise it’s chicken it’s cheese there’s nothing really breakfasty about it so basically the McMuffin bread is doing all the work but overall I think it just tastes okay so now to cleanse my palette I will take a sip of strawberry Fanta wow it tastes like strawberry was mainline injecting syrup into its veins these strawberries were absolutely high on sugar now I’m high too our next sweet offering right here the corn pie in the United States corn and pie are two words we don’t usually see next to each other and honestly when I hear the words corn pie it feels a little bit dirty man I drank so much last night i blacked out and I think somebody cornpied me if you thought of something dirty that’s your fault maybe it’s their fault too who wants to get corn pied well me right now i mean I want to put my mouth on it i don’t know if it’s going to be a good outcome though let’s find out wow i kind of like it god Asians will put corn in anything when I lived in Korea it was very common place for them to put corn on pizza here also corn it’s that same flaky crust you would get with any type of pie at a McDonald’s whether it’s filled with apples or filled with beans like they do in China meanwhile the inside is just like a sweet cream corn i kind of like it i’m coming out as saying I enjoy getting corn pie moving on to our last food right here this is the pork porridge i fear it will be like the chicken but let’s give it a shot better but it’s the same porridge there’s not really anything to it but those patties are nice i don’t mind them dicing up these patties like I’m a 2-year-old eating McDonald’s for the first time it’s fun so that is breakfast but literally in 7 minutes I’m going to go back up to that kiosk and I’m going to order lunch trust me you’re going to want to stick around to see what they’re serving for lunch here at McDonald’s in Thailand it’s a disaster all right folks i’m ready for round two this is my favorite part of the day walking up to the menu and I have no idea what surprises lie ahead truffle pork burger truffle beef burger already blown away i’m sorry what then they have a chicken cheeseburger isn’t that just a Mc Chicken why is it a cheeseburger file fish double file fish samurai pork burger that looks might I say Japanese i should get that so that’s it for the burger section but what about chicken this is what I’m looking for chicken capra rice value set now capra is like this very iconic traditional food of Thailand it’s usually fried basil some kind of a minced meat garlic chilis it’s actually like the same food that Mark serves at his restaurant here in Bangkok but this is going to be the McDonald’s version of it so I’m definitely going to be getting that beyond that if you go to fries and snacks they have curly fries spicy McNuggets and even more of that fried bread so I’m going to finish my order here and I will meet you at the table lunch is served right here I have four menu items I’ve never tried before and a Coke Zero to balance it all out let’s start with this this is the Samurai Burger it turns out this originated in Japan and it is available at the McDonald’s there when I think Japanese burger I think way too much teriyak oh my god that is a sauce apocalypse so a ton of teriyak and mayonnaise lettuce kind of chewing in there like a fun joke and then what is probably a pork patty let’s go for [Music] it m well it’s a lot of teriyak it’s very sweet sweet sauce with the pork patty it’s okay you get burgers in Korea or Japan they always have some kind of a teriyak option and it always tastes kind of like an insane amount of sauce with mayonnaise is it good it’s okay but it’s also the least Thai thing here we’re going to build up to this right here this is a food doing its best to represent an iconic food of Thailand but first truffle i’m not sure who decided that Thai people like truffle but right here we have a truffle beef burger it looks just kind of like a quarter pounder with cheese and then what what’s different about it ooh maybe it’s that that looks like it might be some kind of a truffle mayo or truffle sauce it’s very truffy now when you get truffle at a fast food restaurant it’s not real truffle it’s synthetic truffle made with chemicals i like the taste of chemical truffle oil more than actual truffles because it’s stronger it’s more potent let’s go for it i got to say the truffle mayo it passes the test it’s creamy it’s truffley it is basically a quarter pounder with cheese but now with truffle i also got this i’m not sure why but it’s another version of the truffle experience this time with a double pork patty as far as I know we don’t have anything like this in the USA with pork patties let’s go for it m there’s a lot going on there the patties are nice they’re flavorful they’re porky and there’s two of them so it’s twice as much meat in your mouth just something my camera guy loves right Thomas remember that horse when you made that horse part yes imagine it’s just brace beef delicious double the meat double the fun here we’re moving on to our most iconic Thai food the capra this looks nothing like what this dish would usually look like this is a version of kapra that I ate at Mark Wien’s restaurant it has minced pork they put a duck egg on top it’s got rice on the bottom and it’s got sauce this does have chicken but chicken what is that a chicken testicle it’s some kind of a chicken ball let’s try it [Music] out m it tastes like a fried ball but it’s been put in this sauce so the fried part of the ball is soggy now but this sauce is very impressive i’m going to move this over to the rice ooh that looks good let’s give it a shot mhm there’s so much going on at one time the sauce is shockingly spicy for something you will find at McDonald’s it’s like a solid seven out of 10 spiciness if you gave my mom that she would be deceased i got to say it’s a pretty cool food the flavors are good but then the chicken itself eh it just has no texture it tastes like they pulled it out the freezer threw it in the fryer it’s uninspiring so that is breakfast and lunch at McDonald’s but we have a lot more fast food action to see today next we’re headed to the king of fried chicken KFC let’s move two great things happened in 1984 i was born and KFC came to Thailand let me say more since 1984 KFC has become one of the most popular fast food chains in Thailand with hundreds of outlets across the country the brand has adapted its menu to cater to Thai tastes offering items such as spicy fried chicken spicy fried chicken like this but the unique items at this KFC are not just limited to this let’s go inside and order up some fresh Thai chicken so here we go we’ve got the kiosk right here a lot of it is familiar to what you might see at any American KFC we’ve got just good old fried chicken and then of course they’re going to have a lot of spicy fried chicken options but today what I’m interested in is a special rice chicken combination there’s two right here that I’ve never tried before come and take a look we have KFC spicy chicken rice bowl and KFC green curry crispy chicken rice that is what I’m going to be ordering today they also have nuggets they have crispy strips and they have a shrimp donut i’ve had a lot of donuts in my day i’ve never had a shrimp donut let’s order it up and try it out at the table all right folks kfc let’s get into it there’s only three items here there’s not as extensive a menu it’s just chicken except for this which is shrimp now here’s what’s throwing me off this is what they’re calling a shrimp donut unusual and they called it a shrimp ring they called it shrimp amarari that doesn’t work either yeah I guess they’re stuck what the heck do you call something like this i mean they’ve taken shrimp they threw it into a mulure and then they coat it with flour and they fry it it seems like it could be kind of a shrimp bagel let’s give it a shot i don’t hate it it’s fried it’s crispy it’s shrimpy goodness what’s kind of amazing is the best part of shrimp is probably the bounciness of that protein and they’ve captured that texture here cleanse the palette with a little bit of diet coke i mean regular Pepsi and move on to the next course over here now I’m going to work my way up to this one that is the very spicy chicken this here is the green curry chicken with rice so they have fried pieces of chicken they have a rice base and then they’ve covered everything with that green curry sauce the first thing I want to do just go for that bite right there the green curry that’s completely saturated that rice all right let’s give it a shot m lovely it’s creamy it’s rich i taste notes of lemongrass i really like that now we got to try it with the chicken cuz that is the ultimate test oh look at that bite fried chicken rice on the bottom and all of it is just drenched in that creamy curry sauce let’s go for it mhm i’m kind of blown away right now i love to be blown away by food like this this is not what I expected to find at a KFC well I might have to change the title of this video from how Thailand is destroying American fast food to how Thailand is completely reinventing the fast food landscape worldwide that’s really good but then there’s this this is the KFC spicy chicken rice bowl again there’s going to be rice on the bottom there’s that same fried chicken but all that this little kind of a salad and spice that is what makes it unique let’s see how spicy it gets and let’s see if it’s any more spicy than what we just had at [Music] McDonald’s h did they make it right it’s such a weird flavor combination it’s salt it’s chili flakes it’s toasted rice powder and then it’s a bunch of sour vegetables let me try one more bite why is it so sour it’s not great it is spicy but not as spicy as what we just had at McDonald’s mcdonald’s is like a 7 out of 10 it’s like a 6 out of 10 still would it make my mom deceased yes straight to the grave sorry Mom so these are the unique Thai offerings here at KFC but we have a lot more to see today cuz we are also going to another famous burger establishment and then today we’re going to be ending the day with a restaurant that has one of my favorite foods i’m talking about Pizza Hut let’s keep moving we have come to our third location another burger icon the king of burgers Burger King through my travels I have learned that Burger King is willing to take a few more risks especially when it comes to regional food that’s what I’m hoping to see here on the menu let’s talk about one menu item I’m excited to see right here take a look at that here it says “Where is the bun?” That’s right because there is no bun made of bread but rather a bun made of two cheese discs it looks incredible let’s go inside now and see what else we can find here you will see they have the Tom Yum series tom Yum might remind you of a Thai soup in fact to means boiled and yum is a sweet and sour spice now there’s nothing here that looks like soup instead they’re using the tom yum flavors and applying that to things like chicken let’s go see how it’s done okay I don’t know who that was were they ordering i’m going to take over that person’s order I guess right here they have the typical menu burgers in Burger King are completely reckless they’re huge and they have so much meat bacon and cheese inside of them it just makes my heart want to sing and also stop at the same time is that three a triple whopper with beef it’s like a cow’s worst nightmare even the cows are like “Dude that much beef that much?” Since we are in Thailand we also have chicken now here you can see chicken flavored with tomium seasoning and I believe that is what I want to get and then as we head to the rice section we find some more surprises right here we have something called Gul i’m going to order that cuz it’s very local and no other Burger King around the world is going to have that i’m ready to order up sit down on the table see what we find all right folks burger King done the Thai way we have chicken done in two different ways and then we have this this is what I’m most looking forward to the bunless burger but we’re going to wait for that first let’s try one of the chicken offerings the tom yum it looks very messy so I’m going to save that one for last first we have this right here a food known as Excuse me ma’am do you know what that is m what’s that it’s a deep fried chicken with salt and then they have a sauce on the side do you know what the sauce on this side might be it gel sauce like a little bit spicy sour and sweet well that’s all Thai food spicy sour and sweet thank you random stranger so there’s a couple things going on with this dish we have the fried chicken we have that spicy sweet sour sauce on the side and then we have a rice that has been labeled as sticky rice is that supposed to be sticky rice i’m going to say that’s just normal jasmine rice it doesn’t seem like sticky rice at all frederick I love sticky rice here’s my big question they have named this something Tai but is it just going to be like some normal fried chicken let’s find out yeah it is it’s good it’s not disappointing it seems like maybe real pieces of chicken rather than the processed chicken mush it also tastes like a nice dark oily piece of thigh but then we have this this perhaps is where the flavor comes in it’s sweet smoky it’s got a nice deep savoriness to it it’s kind of like a jazzed up barbecue sauce not bad cleanse the palette and move on to the next food wow this might win the trophy for the day a bunless burger but wait Sunny how is it possible to have a burger with no bun well you replace the bread with blocks of cheese so right there you can see the burger patty inside just ketchup i know what you’re thinking wait this cheeseburger has no cheese no that’s the best part i’m going to do an epic cheese pull and we’ll see what happens it is gooey it is processed and it’s all over the place now I don’t recommend doing what I just did but I wanted to give you a nice visual for what’s inside this is two cheese filled hockey pucks let’s give it a [Music] try it’s keto it might be paleo it’s basically health food it’s a type of thing I would expect to find in the USA and not here in Thailand southeast Asia is not known for loving cheese i don’t think most folks in Southeast Asia were exposed to cheese until like two decades ago meanwhile you have a burger whose buns consist only of cheese it’s really nice so that is the bunless burger do I like it are you kidding me i love it i’m in love from here we have one food remaining tom Yum in the form of chicken now what’s mysterious about this is that there’s no soup involved i’m used to Tom Yum being like a seafood soup right here it looks like I’ve got perhaps a thigh it’s just absolutely coated in this powder let’s give it a shot [Music] m there’s a ton of flavor dust on there it’s like getting a unique flavor of popcorn instead of cheddar popcorn it’s yum seasoning which is very herby i smell lemongrass it’s a refreshing flavor it’s something that pairs nicely with like heavy fried chicken i like the idea the seasoning is a bit overpowering though for me I prefer foods that are a little bit more subtle like a burger wrapped two hockey pucks of cheese so that is what’s unique here at Burger King in Thailand this place did not disappoint somehow we’re getting better and getting more interesting food items as we move throughout the day but we have one place remaining that is Pizza Hut pizza is like the weak spot for all of Asia when they recreate it it always turns out a little bit off last time I was in China they put a cheese volcano in the middle of a pizza surrounded by an Oreo cookie crumble when I was in Vietnam they put worms on a pizza so what are they going to do here in Thailand let’s go find out here there is a pizza known as Hokkaido cheese now Hokkaido is a region in Japan i’m not sure if they’re known for cheese or not it’s a great word for branding if you put Hokkaido in front of most things it will be more expensive so I’m going to be ordering the seafood and HKO cheese pizza but for the crust on that one I’m going to be getting shrimp cooked into the crust that’s the plan at least how’s it going to turn out let’s find out our final meal has arrived and take a look at this seafood masterpiece first on this side this is the Hkaido pizza now what I like about this pizza is that it has shrimp tails sticking out of it it looks insane each piece has two bites of shrimp wrapped in dough i’m going to pick up this slice this is awesome we got Hokkaido cheese potentially some scallops and then that insane stuffed crust let’s go for it m cheesy it’s a moderately thin crust but not crunchy or crackery is that seafood or nuts that’s what I can’t figure out i’m going to eat one of these scallop looking things alone to see if it truly is a scallop i have no idea hey Kanda what are these you think it’s a cheese uh candy cheese candy i was way off it’s not a scallop at all i’m told it’s cheese candy it does taste slightly like cheese it’s not sweet moving on right here we have the crust i’m going to break this one in half revealing only the shrimp but I do want to pinch off the tail so I don’t want to eat a hard shell let’s give it a shot i like it there is some toasty cheese on the outside like when you get a Subway sandwich and you choose the bread that has like the already baked cheese on top it’s like that but what happens when you open this up oh there’s one layer almost like a croissant this inner part is much more doughy and then all that’s revealed is a single shrimp inside it’s a good shrimp i got to say it’s genius 100 IQ not me but whoever invented this moving on we’re going to have another seafood experience right here but something a little bit different now inside it is like somebody threw a grenade into the Mariana’s Trench it is like every different type of seafood exploded and got put onto the pizza right here first of all crab legs but is it from a real crab no it’s from a cheap fish and then it’s flavored like crab it’s my favorite kind of crab my dad used to buy this with food stamps when I was a kid m EBT beyond that we have little shrimpies here we have colamari and so much more what I’m going to do now is peel off one of these slices i thought maybe I did a bad thing by ordering two different seafood pizzas no I did the exact right thing let’s start in the front and work our way to the insane crust we’ll talk about that soon but first it’s time for a bite of the ocean wow briny that’s a lot to handle in there there might also be muscles in there too i suspect there’s other seafood that I cannot identify overall the seafood intensity is turned up to 11 here it’s kind of a lot to handle but if the seafood gets to be too much you can always count on this right here the crust it should be horizontal and they turned it vertical this is a crust stuffed with bacon and cheese i mean take a look at that fluffy dough cheesy cheese bacony bacon sunny do you do bad reviews on purpose hey sh let’s try it out i like what’s happening inside of here they can just serve that as a side food it doesn’t have to be connected to a pizza perhaps my favorite thing about it is it has nothing to do with seafood the baked cheese on top it gives you a nice bit of crunch you’re getting some fat from the bacon then there’s that big glob of cheese all surrounded by some nice dough i’ve heard of people who become addicted to popping pills i could easily become addicted to popping this and it’s almost pillsized this visually at first offputting but the more I look at it the more beautiful it appears it’s like when my wife met me eventually she thought hm handsome cuz I have to stay with him the rest of my life bangkok’s fast food scene puts a unique spin on American classics but what happens when we shift from seafood pizzas to full-on seafood feasts with some giant creatures from the deep next I’m going all out on a $1,000 seafood challenge seeing just how far luxury can go in a city known for its incredible seafood let’s move this morning we are starting our adventure at Hungui Market this market is famous for having seafood and seafood restaurants side by side so any seafood that you can see in front of you you can get cooked immediately by somebody another note about today we’re going to be having three levels of seafood experiences at three different price points we’re starting here but then we’re going to be going to the Ministry of Crab and finally we’re going to be finishing at a restaurant where we’re going to be having a Michelin Star seafood experience but while we’re here let’s get to it hello good sir hello i should wear more protective footwear like this man right here ah very versatile right here we got some blue crabs they look delicious they do not look expensive my target today at this location is to spend about $200 that crab’s not going to get it done oh but maybe this oh a sea snail with its heel right here protecting the entrance to its layer what is inside i want to unlock the secrets of the shell but not today right here we have an array of mud crabs big beautiful juicy claws in front but later we’re going to be going to the Ministry of Crabs where we’re going to find a colossalized crab it’s going to be amazing beyond that there are loads of bamboo lobsters it’s a big boy actually the water kind of magnified it a little bit it seemed bigger when it was in the water that’s why I do all my first dates in a pool right here we have something very special this is a horseshoe crab now their underside is extremely creepy it’s waving around his little tang it’s got 10 legs with tiny little claws at the end it looks very disturbing it’s got little eyes in the front here it can never see underneath it shell it doesn’t really know what’s going on down there like me when I weigh 300 lb no idea is this an expensive item let’s find out how much is this uh it’s interesting but it doesn’t cost that much money i’m trying to spend $1,000 today on seafood maybe we’ll circle back later boom over here we have some less lively seafood specimens this is great for a Valentine’s gift or perhaps an anniversary well that’s a whole manage plus one right here we have something really special i’ve never seen a mantis pond this freaking big in my life it looks just like a praying mantis out of the water you can see its big buggy eyes its arms its claws it’s got extra arms it’s got all these little flippy flaps a tail on the bottom these things can punch you and they can hurt you the mantis shrimp are some of the most expensive seafood you will find in this market so we’re definitely going to get some mantis prawns and try them out the tieway it’s the tieway or the highway popping her on there ooh it’s 475 kg it’s a one lb prawn i’m going to get four of those and that’s a great start for the day so right now we’ve got our first seafood course the shrimp i’m looking for one more thing what has piqu my interest is these guys this is the gooey duck excuse me could I see your largest gooey duck the seafood retriever has come to retrieve some seafood he’s going to take a net to reach inside and pull out the absolute I feel like it’s not the biggest one i think she’s trying to give me the oldest one oh god it’s still active this one’s loaded you got to put the safety on the trick is before you weigh it you got to drain it of its life force come on drain more trying to get more water out of there look at that shell it outgrew it years and years ago meanwhile it’s got this whole appendage sticking out it is not safe and secure at all especially in my hands i’ve got home video bad ideas and a half a bottle of Jack Daniels moving on i’m curious to see how much this weighs now it weighs 1.3 kg $173 very expensive and actually much more expensive than I expected maybe I should get a mediumsized one wait this is medium size what the hell she said this is medium sized i don’t know about that i would say this is it’s very big all right folks now that we have our seafood selected it’s time to get it cooking Tai style step one wait for the oil to get hot step two bring the shrimp over here he’s cutting them into tiny little pieces wow I’m a little heartbroken i kind of bought these guys cuz they’re gigantic and now look at them there’s nothing left to them meanwhile I suspect our oil is ready the time has come he is putting the shrimp into the oil oh yeah there’s splattering sputtering oil all over the place time has passed the shrimp are finished now the shrimp go to the side and he fires up the walk baby it’s time to go to flavor town we got chilies garlic and coriander hitting the walk which has a nice slick of oil on top of it instantly the smells the aroma and it’s so good there’s so many chilies next he puts the shrimp inside four the chili is ridiculing four gigantic shrimp he tosses them about we have some soy sauce going on next he hits it with a little bit of oyster sauce sugar salt MSG pepper and that is all for now now he’s back to flipping the f he goes in some scallions next from here he’s putting in garlic and after a second of stirring it about he says it’s complete and that dish is ready to go boom our first course is right here it is confusing i want to say it’s a masterpiece but it’s more like a masterpiece in the way that a Jackson Pollock painting is a masterpiece before we continue a couple of corrections first of all not a mantis prawn it’s a mantis shrimp second the price i thought it was going to be much more expensive but it turns out the live ones are much more expensive and these are kind of medium price so the total price for everything you see here is this much right here he’s already plucked it apart all you got to do is break it open and grab some meat baby today is going to be an epic seafood adventure and it all starts with this maybe I built it up a little too much that bite was okay i ordered chili salt but there’s a lot more than chili and salt it is definitely spicy but there’s an eff of garlic on here the texture is a little bit mushy it feels like it didn’t cook all the way through oh god what’s that brother there’s some yellow part and maybe a poop vein the muscle kind of turns purple instead of the typical orange you would see on other shrimp it’s more mushy i’m going for the midsection here rip it open yeah it is imbued with those delicious eye flavors but the texture is not doing it for me part of it could be that it was already dead and who knows how long it’s been in that styrofoam container so from here we’re going to head to our second seafood that giant kung dang we’re going to head into the kitchen now and see how it’s cooked what’s your name uh Tayang tayang tayang tayang all right guys right here I’m with Tayang it is time for seafood round two the gooey duck i like that a little bit too much to this part off the chef brings it to a boil next he peels off its outer skin oh god the outer layer it’s like a [Music] bris uh most NBA players know that move and now for some invasive surgery he removes the shell revealing a naked gooey dog he separates its long neck and slices it into thin strips finally only the edible parts are placed on the plate time for some flavor step one heat up some oil then garlic lots of it thai chili paste and bell peppers he hits it with a bit of water from there the sweet basil and spring onions finally it’s time for the gooey duck to join the mix boom the seafood easily slides into the walk 1 2 3 4 5 he’s counting but nobody knows why okay well he barely hits it in that hot walk and already he’s ready to take it out and that is how you make gooey duck tie style thank you all right folks we have our second seafood course of the day coming in at around $173 it looks like a grenade went off in the Gooey Duck’s house as I dig through here there are pieces of like the base of the ball of the clam where all the organs are housed and then there’s you know the fallus let’s go for it texture-wise you nailed it it’s not slimy it’s something right in between it’s got a tiny little bit of a punch to it on the flavor side not as much pop as you will usually find in Thai food it has a certain sweetness to it that I really enjoy i thought the chili paste was going to be vicious it just has a nice smoky almost flavor to it one thing that’s awesome about that chef is he went off menu for us so it’s a bit of a new recipe he was trying to throw together i think it’s an accidental success me lucky so far we’ve spent $230 on seafood but this accidental recipe is nothing compared to what’s coming up next later I’ll be heading to an ultra exclusive restaurant to try a massive creature infused with a bold Michelin level ingredient coming in at over $300 but first we’re heading to the Ministry of Crab wait what is it ministry why does that sound weird next we’re going to the Church of Crab and Latter-day Saints let’s move we have come to our second location for our second seafood experience here at the Ministry of Crab i’ve been to this restaurant before but I went to the original one in Sri Lanka in Sri Lanka I got to enjoy the Ministry of Crab sitting across from the owner it was an incredible experience here they have that same great giant mud crab experience but since we’re in Thailand they also have a Thai option of preparation we’re going to go inside and see how they make it here and see what the difference is but first we have to meet our crab let’s move right here we have all the crabs laid out and lit up above the Ministry of Crab and then the name for each size of crab now it goes all the way from this a half kilo to a small medium large XL that would be me to the Killer Crab the Jumbo the Colossal the OMG and finally the biggest crab you could possibly find the crabzilla today Harsha is going to be showing me two different types of seafood we’re going to build up to the crab but they also have a prawnilla oh my god this is gnarly this humongous freshwater prawn weighs over 1 lb compared to a normal prawn it’s like a shrimp hitting the gym for over a year straight but even the prawn is nothing compared to this big boy right here crab zula oh my lord take a look at that my friends just one claw here would basically be a meal this 4.4 lb mud crab flew in straight from Sri Lanka and it is big the chef said males pack more meat while females come loaded with row this mud crab is so big you could actually even eat the meat from inside its legs plus it’s got a giant carrot paste a huge head full of deliciousness meanwhile it’s all about this right here this is the most sweet succulent delicious part of the crab there is one thing we need to mention how much is this crab $10,000 $288 my god very expensive but it’s going to be worth it right we are in the kitchen we have our whole crab the crab is going to steam for 15 minutes while that’s steaming we’re going to get started on the garlic chili prawn let’s do it first we put the extra virgin olive oil some garlic the garlic is starting to sizzle right here we have chili flakes it gives it a little bit of a stir the smells in here are amazing this angle is not though next we’re going prawns ooh look at these fatties just absolutely bathing in garlic and olive oil so now we put the chicken stock after 3 minutes he reveals the prawns from here he gives them a little bit of a flip and he puts a lid back on we’re going to season it with tikkan soy sauce and by now you can see all that chicken stock has actually cooked out completely and what remains is velvety olive oil good he gives it a little bit of a taste hold on that’s my food the prawns are finished and it’s time to plate them up ooh god it looks so huge going to sauce on garlic on top and that is how you make the garlic chili prawn at the Ministry of Craft all right folks course one has begun it is a mega-ize mutant prawn but before we jump in let me tell you about the price this is $100 worth of shrimp in front of me i mean they’re slightly different it is an extravagant price but it is an extravagant food and we’re going to start with this this is some traditional Sri Lankan bread you got this sauce down here you just hit it with a little bit of the bread and throw it back mhm oh it’s spicy it’s oily and it’s garlicky m all those organs that are inside the head have cooked out of the head and they’ve blended with that olive oil creating this kind of deep seafoody flavor the tail it has shrunk down a little bit and this is what I was talking about this yellow stuff that’s what’s giving us that seafood flavor in that olive oil that is what I call a jumbo shrimp [Music] wow that my friends is Prawnzilla walking around Bangkok destroying large buildings on the thick end it’s a little softer a little gooer on the thin side of the tail a lot more bounce and a lot more bite to it it’s excellent and it’s a perfect appetizer for what’s coming up next crab villa after a nice steaming it looks absolutely perfect so we’re going to make it Thai kapa crab so we add some garlic and this Thai red chili so this is the mixture of chicken stock oyster sauce and soy sauce wow what a combination it’s time to add the crab ooh starting with that gigantic claw so now we put the Thai basil leaf finally we’re going to thicken the flavorful sauce with some corn starch you’re going to give me a little bit of a taste oh that’s nice you can taste a ton of sweet crabiness woo and spicy too to plate it he starts with a dollop of rice he puts the carrot paste down first on the rice holding it in place and basically he’s reconstructing the crab only upside down and finally he dumps that flavorful sauce on top my gosh what a masterpiece we put a fried hazy it’s done thank you so much thank you so much everything we’ve done in this restaurant has built up to this moment the final crab $288 wow great instincts from the camera guy there part of the reason I believe it costs so much is because they fly it here from Sri Lanka but not only are they flying it they have to keep it alive they put it in first class they’re probably giving it whiskey sour every 2 hours that being said we’re going to find out if it’s worth the price what I prefer to start with is a body bite [Music] cheers oh yeah that is the best bite today by far and what’s interesting about it is yes this is a Sri Lankan restaurant but it’s in Thailand and this is a more Thai recipe especially with this fried Thai basil meanwhile if you’re patient enough there is a lot more stuff inside of there the inter body pieces this will take a high degree of time and patience it peaks so I’m getting garlic I’m getting chilies and I’m getting that natural sweetness from the crab at the same time this crab’s going to need multiple hip replacements i got a little shell in that one nice but this mud crab is so big that it even has meat inside of the legs take out the tendon oh yes that’s a whole quadricep right there oh yeah that’s nice meanwhile this is what we’re really truly after today the star of the show the giant claw i’m going to pull this apart and reveal yes this claw is so big it has human teeth have you seen these it’s got mers and then under here this is the crab’s natural habitat cheers oh yes excellente he also put a trifecta he put in like oyster stock chicken stock it’s like a sponge for all those Thai flavors he put in there you would see the grain of the individual muscle fibers in here i’m going to stick my finger in there and just peel that meat out delicious sweet crab meats hijacking a plane with people on it i don’t get it hijacking a plane full of mud crabs semi-justified it’s this right here i love it perhaps we have peaked early today but it’s hard to say because I have spent a lot of money that said so far today we have spent this much money on seafood but I plan to spend over $1,000 and to get me there we are going to a fine dining seafood restaurant that is Michelin rated is it going to top this let’s head there now and find out at last we’ve come to our final destination right behind me sipon Seafood this is a very unique concept and something you won’t find a lot it’s not a normal restaurant you have to book and they have only three rooms so you have to plan ahead you have to know how many people are coming and it’s always a private experience with one or maybe maximum two chefs in the kitchen making things happen today we have two dishes we’re looking forward to and one massive creature from the ocean that we’re going to go inside and discover soon but first we’re going to meet the chef who’s going to be cooking up all the food for us today right here I’m with the owner’s son he is a chef and his name is Tony i’m Tony sir nice to meet you please show me around first this room which might have actual people in it oh and the customers are still here that’s awkward this room like four hi everybody right now it’s holding four so you’re going to eat yep all right enjoy your meal i’ll be here sure okay great so it’s really like a house this one another loom for 20 person inside this room what makes it most notable I guess is that there’s a giant ship where you eat and inside the ship there are exotic sea creatures like a sea turtle this is not where I’m eating there’s one more room we’re going back downstairs so now on the way to the last room we’re actually walking through the kitchen right here the smallest room most cozy meant for six people this is where I’m going to be dining today so you seen the restaurant now let’s meet the food right now we’re in the kitchen and we have two different types of seafood that we’re going to be trying today first of all a big homrit can you tell me where is this palm frit from from did you pumprit from south of Thailand i thought you were going to say from the local aquarium n from from the zoo then we have another guy this massive beast where is this one from from Australia australia has lobbers like this of course an 8 lb lobster that he’s going to be cooking up in a Thai style let’s get to it so we got our guy right here the giant lobster and he is heading over to meet the Punisher this is the Punisher oh wow he’s getting shibd as I speak did that lobster owe you money he starts by removing the tail the lobster trying to get a little last minute revenge right here you can see the tail split in half and that is a lot of meat my friends while the punisher does his thing the chef turns to the silver pumprit first he places the fish scored on both sides into the steamer after 30 minutes the juicy fish is perfectly cooked and ready to plate now for the flavor I’ve been told this is the chef’s secret sauce boiled for 10 hours he separates the sauce from its ingredients heats it in a pot and places a strainer on top that’s the weirdest lid I’ve ever seen next the vegetables hit the walk with a bit of oil then toss in everything at once string onion julianne ginger chili peppers and ginko seeds add a bit of Chinese liquor a quick flip and it’s ready sauce first then the veggies finally he garnishes it with Thai celery and this masterpiece is ready to be escorted to the table in a moment I’m going to be eating a giant 8-lb lobster but first a giant silver palm frit that weighs 6 lb i’m told that the more common palm frit in Thailand is the black palm frit this is the silver pumprit this is a more rare fish this one here is coming in at $227 i think we might go over $1,000 i want to peel back some of this vegetation to reveal that beautiful fish oh yeah that is a massive chunk of palm frit meat so I want to hit it with a little bit of the sauce so a little bit of ginger let’s go for it slightly flaky the skin very fatty super delicious so actually the silver pomrred is prized for being one of the few nonfishy fish and I can tell you something when I eat it not fishy but a little mushy kind of sticky on the teeth that said the flavors all around it outstanding and then you’ve got this sauce what’s even in it oh wow that’s absolutely delicious savory sweet mysterious don’t ask me what’s in it the chef won’t tell anybody i just don’t know actually so the pumprit is expensive but the lobster it’s going to be the most expensive thing we’ll try all day now that whole lobster has been reduced to little bitty chunks and then we’re going to sniff this oh he says no no way i’m going to get him fired from his own job and his dad owns the place so he puts some cornstarch into the body of the lobster at last he starts by putting the head in the oil he is spooning the hot oil over the lobster head he gives it a little bit of a flip and already the color has changed dramatically it is time for the lobster head to come out and drip dry now he’s taking the claw he’s putting some more cornstarch around it that’s going to make it nice and crunchy like a battered fish and chips next the small claw slides in and the big boy at last the claws come out and finally we’re getting to the tail give it a little bit of a coat of cornstarch and toss it in he’s watching it like a hawk after just about a minute he takes the tail out and it looks like that meanwhile we’re building a plate over here we’ve got a head and we’ve got two claws situated next to each other and here the tail joins the party now the knuckles or the forearms join the platter and the last piece makes the platter complete this is a giant fried lobster but it needs a little bit of yellow curry the chef starts off with this pre-made yellow curry sauce a rich creamy blend of milk yellow curry powder soy sauce oyster sauce sugar and butter he puts the yellow curry sauce into a blazing hot walk he puts in a little bit of milk the aroma in here is amazing it is sweet it’s sugary i love it finally the yellow curry going at top the entire gigantic 8 lb lobster i have to put whipped cream what is happening he’s literally putting whipped cream on top what yes and then now you’re putting taari wow oh I feel like I’m in a fever dream that’s amazing i can’t wait to try this out everything we’ve done today has built up to this moment me alone in a room with this lobster a private room the lobster you can’t go anywhere buddy i’ve never seen anything like this when eating curry it smells like caramel popcorn which is a wild flavor profile to have with a giant lobster but it’s quite fitting for this giant dollop of whipped cream which has gone a little bit flat yes the obvious place to start with this would be here a fried lobster tail and it’s been coated with some of that curry this is so strange i’m gonna pull it off the fork and handle this by hand let’s go for [Music] it people might think that I’m always in the background giving you tissue for other things mainly just in my hotel room can I say something i don’t hate that it’s a strange combination but it tastes amazing it’s salty you’re getting the natural sweetness from the lobster euphoria really this is a roselle supreme confectionary topping i thought this is the first time he ever made this and then next year he’s definitely off the michelin whatever but it turns out he’s made this before the only thing left to do is to have Calvin try it lobster yellow curry sauce a little bit of professional whipped cream oh there you go Calvin god m that’s a big bite that was too big of a bite you No you need it trust me you need it yeah really yeah calvin what do you think it’s not so much of a sauce more like a glaze whipped topping is not natural there’s no dairy in there that is all preservatives and less than the sweetness from the whipped cream and that super umami punch sauce i don’t hate it i want to hate it sunny is this a new flavor profile that we’ve never had before oh that yeah to a brand new flavor profile the lobster it weighs £8 the price $346 by far the most expensive thing we have tried today it’s hard to say is it worth it i mean this is a once- ina-lifetime culinary experience and something I will remember forever this morning as I lamented the fact that my child was born without teeth I also set a goal for myself a day to eat over $1,000 of whatever I want from the ocean here in Thailand and I have done that time to add up the price and face the consequences thank you i will need that boom today I started out with the mission of spending over $1,000 on seafood here in Bangkok and I tried to do that at three different locations we started at the local market a very humble origin story where I had two different types of seafood that added up to this amount of money chuch-ching it’s on the screen probably and then we went to the Ministry of Crab wow two different dishes all of that together this much chuch-ing it’s on the screen and then we went to one final location it’s like some guy’s house we got two dishes there and they cost this much cha chen did we indeed spend over $1,000 on seafood the answer is yes my friend we spent $1,191 after splurging on Bangkok’s best seafood I want to know what kind of quality food you can get here for super cheap so next I’m heading to a buffet that costs only $141 then I’ll compare that to a buffet that costs $83 let’s move right here is Auntie Roy Buffet this is the most inexpensive buffet I’ve seen anywhere and so I was wondering how they do it before I saw the food I thought it must have no meat it must all be just tofu and plants but no they have over a dozen dishes here a lot of different food but a lot of meat too it is 10:27 right now this place is getting busy behind me very quickly mostly you’re going to see a lot of drivers coming here people who drive taxis people who ride for grab it’s an easy place to pull off the road grab a big plate of food people are not shy about the amount of food they’re grabbing it actually used to cost only 35 bot now it’s 50 bot which is still ridiculously cheap so right here you can grab your own plate spoon fork and they have a couple of rice options off the bat a white rice and then this looks tremendous they’ve got a delicious looking veggie fried rice i’m going to take a decent sized scoop oh she’s adding some chilies right now to the fish sauce that looks very spicy right here is the main section they have 12 different trays full of different food options this looks like a minced stir fried fish with tons and tons of seasonings i would tell you the local name but I’m just going to say it wrong anyways here we have some bamboo shoots oh my gosh there’s chilies on everything it is not just bamboo shoots it looks like they have some small muscles unlike me I have big muscles that’s what my wife tells me here we have liver and intestines with green beans these are all from the chicken oh is that an eyeball very nice the last thing I want to show you she is frying something here dumping it into the sie so people are eating it it’s running out right here they cook more and this goes on until 300 p.m we have our food we have round one let’s go find a table boom round one right here i am looking forward to this fried rice cuz it looks fantastic oh super delicious they put very thin strips of the captor lime leaf in there so it has a little bit of that fresh limey citrusy flavor oh how about this when I saw this fish I thought it was [Music] pork mhm oh I’m in March City doing March moves oh it’s very nice there’s turmeric and a lot of chilies they’re super spicy i’m regretting right now that I don’t have anything to drink oh I got to drink some of this soup thailand is so brutal i tried to cool down the spice with more spice this is almost like a greasy broth you can see the eye still i’m going to peel the skin right off of the head i didn’t know what to expect but this is a very nice soup also very sour like many soups in Thailand very delicious all the flavors of everything I’ve had very different from each other unlike going to Taco Bell you want to Taco Bell same flavor different shapes and textures thank you i got a new plate but you’re not supposed to do that they just use the same plate here this is a bean sprout salad with some mushrooms carrots cut up beans we got a little bit of that this is what I’m really looking forward to right here these are glass noodles looks like they’re stir-fried with tons of veggies inside they look super delicious here they have some deep fried fish this is what we saw being fried up earlier i can even feel it from the spoon how crispy it is and it looks like some basil fried up too and right here this is a curry with pumpkin and chicken that looks awesome that should probably go with rice but instead I’m just going to get it all over my other food round two and already after this I will try over half of the foods here first off we have the bean sprout salad i like it very simple wet and earthy like bean sprouts but a very welcome crunch and even more welcome fiber this is those fried fish so they look like little mini sardines little bait fish this is usually what I would use for fishing but that doesn’t mean you can’t fry it up and have it be delicious i don’t It tastes like a French fry but way more calcium and protein these are so addictive and then this oh my gosh fried basil why is this not a thing in more places around the world it’s one of my favorite things in Thailand the flavor pops the leaf dissolves in your mouth very good next food right here we have the pumpkin and chicken pumpkin’s looking very nice and pumpkiny huh throw back some chicken chewing cautiously in case of bones cuz we are in Southeast Asia you never know when they just hacked up the bird with a freaking axe that piece was mostly bone free this is delicious m sweet coconut curry starchy pumpkins and nice big chunks of chicken this is what a buffet looks like for $141 here in Bangkok it’s really an incredible value the food is fresh it’s interesting it’s creative it’s diverse and you still get some protein it’s not some uh you know hey it’s $1 but it’s vegan food uh-huh it’s a head of lettuce i’m very impressed but we are not finished we are heading to another buffet a buffet that is about 60 times more expensive but are they going to have 60 times the option 60 times the fun the flavor next we are headed to the Marriott one buffet down one to go right behind me the Marriott but not just any Marriott this is the Marriott Mares in Bangkok is it mares or marquee uh is that French spanish what’s marquee this Marriott has one of the most expensive buffets you’re going to find anywhere in Thailand or Southeast Asia period over $83 there are hundreds of food to choose from so you cannot eat everything you really have to prioritize and pick your favorite so you don’t miss out that is not unlimited all you can eat for all day that is all you can eat for 2 and 1/2 hours i mean it seems like it should be enough but I mean if you’re like me I’m like a grazing animal i want to eat from morning to night if I can sneaky to the bathroom watch an episode of Seinfeld come back continue eating but [Music] no welcome inside i am going to say this is one of the most extravagant beautiful glorious gigantic buffets I’ve ever seen in my life [Music] right off the bat I got meat right here hello sir can I have some pork belly please and lamb wreck and oh god prime rib or beef rump and prime rib please the high pressure situation he’s already got the pork belly on here there we go oh my gosh look at all this meat and beef rump i just got it all i can’t help it right here you have all the sides pepper sauce lambju mushroom sauce any kind of flavor combinations you want with your meat i’m going to grab some of this and head to the table all right we have our first course right here i’m always starting with the meat cuz that is how you get your money’s worth i love the selection of meats they have here this is a fat crunchy piece of pork belly with some sweet soy sauce so juicy crunchy incredible texture on there here this is the lamb chop super soft tender moist still warm from the grill oh good lord one of the best pieces of meat I’ve had at any buffet ever that beautiful natural lambie flavor just brought out without a ton of spices it’s just some simple salt i’m not sure what else they put on there but maybe almost nothing this is some beef prime rump I think it’s called wait is that a real cut i’m getting a little soy sauce mixed with some mushroom a little east meets west here mushroom with a little bit of sweet soy sauce that actually works somehow the prime rump or prime Wait prime rib oh there’s prime rib and beef rump even more than prime rib or beef rump most guys are looking for some prime rum but you’re not going to find that at this buffet one more bite some soy sauce some mushroom sauce very nice i am going to eat as much as I can in the next 2 hours that’s all I have is 2 hours that was round one right now I am in search of round two and there are so many options right here you can get a shaboo shaboo you’re going to be able to cook all this meat in these broths they also have a ton of mushrooms to choose from as well then this is the hot and sour soup with seafood i’m pretty sure that’s just to yum but they put it in English so I know what the heck it is right here you can see a giant line of people this is how you know this is where I got to be right now this is the grilled seafood and they have some giant prawns this is where you can start making back some ground on all that money you spend but you’re also going to waste a lot of time hello could I have four please they have an assembly line it starts down there with the raw shrimp and as it cooks it moves down and then he toasts it right at the end boom we got a fresh batch right here i’ve got my shrimp now it’s not enough for a whole round i’m going to show you some of the other sections they have right behind me is the dim sum now what they do is they have these cute small plates but if you’re smart Oops what’s this a giant plate yes here we have some Hakka then some shumai shumai’s looking a little busted let’s try it then this i don’t even know how this works do you just what oh my gosh okay I asked some people who know what the hell is going on hey guys that is some beautiful fish fillet this is the famous Eberico ham looks like a bear took a bite out of that leg this whole leg cost hundreds of dollars at least round two i got to say the only thing that sucks is that this took 17 minutes just to acquire we are starting with these shrimp these are river prawns and in Thailand they get huge get some of that head butter i’m going to dip it in this sauce it might be better than lobster this is very tender it’s got that fatty orange part here this is the part that’s going to get thrown away almost anywhere you go in the USA that here is what folks love and it adds just a really deep rich smoky flavor the sauce is so delicious it’s spicy it’s light it’s aromatic it’s citrusy it is a perfect combination for really any type of seafood right here is the miracle ham made from that whole freaking leg of a little porky pork m it doesn’t have a flavor where you go “Oh that’s why that’s expensive.” It’s very satisfying i love it but I also love pepperoni from Quick Trip probably just as much i’m letting my white trash side come out a little bit at the dim sum station I found this guy right here it’s probably a steamed sea bass oh that’s delicious the fish is very tender it’s sweet salty has some mushroom flavor and onion flavor and that is the perfect one biter the haka is looking pretty good i’m going to put that in the chili oil acceptable okay let’s try the shoe they say whoever folds the shoe mai they don’t even let you touch this stuff until you’ve been watching the chef do it for years on end this guy took a weekend course perhaps it’s not the best looking dim sum I’ve ever seen yeah it’s okay so it tastes like one level above gas station dim sum to be fair 7-Eleven has some very good dim sum in Thailand it’s hard to nail everything when you have this many foods you got to specialize in a handful of things they just ran out of for the gentleman back here is cooking up a load of it good thing I have my spy camera enhance and hence and hence and hence that’s not looking enhanced at all that looks [Music] like He hits it with a glaze and that is ready to go i should do this but the these people right here I I just saw them get a burger why would you get a burger there’s every food here i think it’s a chicken burger which is the worst kind of burger this is like a snack between rounds this is the fuagra so juicy you can look inside is very very soft fatty buttery tender all those nice words fatty jiggly sweet that’s what it says on my Tinder profile it That’s what it used to say sorry wife now that we’ve had about three different rounds of food let’s take a look at some of the stations we have missed so far there’s no way I’m going to be able to eat everything so let’s see what could have been welcome to the white asparagus station here they’ve got white asparagus here i would call this miscellaneous meats they’ve got meatballs baked chicken they’ve got stuffed ki a little bit of everything you saw this already this is the dim sum and this whole area is Chinese related we’ve had stir fried fish that is the air bladder of the fish you can see it right here then they also have some cooking duck ireland oysters i didn’t know they had oysters over there good for you guys the oyster bar with oysters from Thailand from France all over the place the only problem is I’m 50/50 on oysters i’m not going to eat any oysters today i’m good with the fuabra can I order eight of these i wasn’t going to do it but they have all these different oysters i’ve tried all the Vietnamese oysters i’m going to try the Thai one now and see what I think there’s noodle soup with Wagyu beef slices and a beef stew this one yes please i get to pick my noodle so they put everything in the basket right here which is beautiful let that boil up she’s giving me a couple different meatballs going to blanch up some of this beef and then this is a bunch of stewed beef and tendon looks amazing here is the broth right here we have round number four this is what’s so fun about doing these buffets when else would you have a Chinese soup and a Thai oyster when else would you have a Chinese soup and a Thai oyster together at the same time in the same meal of all the fancy things I’ve had today that is one of the best bites super brazed beef that’s just been boiling and boiling for hours this is that nice tendon now in my recent video I was in Singapore’s Chinatown complex and I had a whole plate full of tendons and I kept saying that they have so much fat and then you guys let me know that actually this no fat it’s basically all protein i’m getting swole for summer let’s [Music] go this bowl is delicious from head to toe oh I love it so much and then you got this i’m going to slap up some of this seafood sauce a little bit of chili sauce little bit of fried shallots [Music] the woman filming me right now is Tai and she was just like nailed [Music] it i’m not an oyster boy that is pretty undeniable very nice seafood flavor balance that with some of the seafood sauce the chili sauce and then a little bit of texture with the fried shallots that’s art mhm behind me you can see the dessert section they have over 50 desserts alone if you just focused on dessert you could not even try half of them one mango sticky rice please check it out guys mango is already on the plate here’s the sticky rice and then this is what ties it all together a sweet coconut cream it is like frosting from the jungle we have our final round this is my favorite dessert in all of Southeast Asia coconut cream rice mango and these nuts oh very nice first of all the coconut cream it’s like the convergence of coconut milk and evaporated milk together and then mango this is why I love Southeast Asia fresh ripe super sweet and melt in your mouth delicious how many times have you gotten mango in the Midwest and it tastes like gasoline for some reason well this one does not this one tastes like diesel for 80 bucks you could probably come close to getting your money back but then you just had to be eating fuabra the whole time i say when you’re here try a little bit of everything and take your time buffets are amazing but sometimes the real magic happens on the streets after the sun goes down and the food stalls pop up next I’m hitting a Thai street food market hunting down Bangkok’s most extreme meats let’s move we’ve come to our first destination right here they are serving a dish called langup lang zap 57 Thai people just cringed all across the world right now basically it’s bones with a little bit of meat still hanging on there it’s famous here because it is very tall first of all there is no small size you can get a medium a large an XL or like me XXL that costs nearly 700 bots which is about $20 i’m going to order it and see what I get can I pick this up i’m excited oh my god xxl one XXL length up please he’s taking the platter away and then they’re going to start piling it up oh that’s a big piece of bone just like building a campfire add more wood lean them against each other create room for oxygen i’m just worried about how they’re going to get this to the table and if they drop it do you get your money back so far it’s looking a little rickety i think they need maybe some wire some nails some screws he’s decided that it’s enough but that doesn’t mean it’s going to stay up let’s see what happens oh very beautiful it’s not finished yet they have the sauce that goes on top of the whole thing with tons of green chilies take a look at that we’ve got the final product right here they’re going to carry it to the table and hopefully it gets there in one piece very impressive at any moment this could go tumbling down but so far he’s keeping his composure under pressure and it is still in one piece well done and would you take a look at this right here a portion for one actually I’m told this could feed up to seven people you’re absolutely going to need gloves for this because of all these chilies if you eat this with your bare hands and then go to the bathroom it’s over no more children right here we have the broth you can see there are tons of chilies in there coriander fish sauce and lime juice i’m going to give a little taste of that oh wow savory super sour super spicy three distinct flavors all very strong pulling in different directions when you have a meat pile where do you start because I don’t want it to cascade fall over and hit a 5-year-old and kill them there are no 5-year-olds okay I’m taking this piece first it’s bones and then it’s just all the tiny little meat stuck in between that’s a nice piece right there give it a little bit of a bath m there’s a wild texture the genius here is that they took an incredibly cheap cut of meat something that most people would probably throw away or feed to their dog and they found a way to make it absolutely delicious they’ve braced it for hours they made the meat and even the tendons soft and tender and then the best part truly is this sauce here it is just so powerful you can always up the spice by throwing in more chilies i bet I could eat more chilies than Mark Wis watch this editor cut this part out super easy for most people that would be spicy oh god you can see it right here this pig had scoliosis i got a scoliosis test in middle school and they said “Take your shirt off.” And I was like “I don’t I’m not that confident even though it’s just me and you.” And they said “Take it off anyways.” And they said “Ah your spine is good enough.” But this pig has an excellent [Music] spine we are heading to our next location and you can see the last location actually was somewhat spicy this is what I’m focused on right now squid dump sashimi that is the name of the place in this tank beneath me there are dozens of squids squids that are pretty big they’re about that long they look very interesting how do you eat them the woman who runs this place is going to show exactly how this works are you the owner here so you have all these squids here but I’m wondering how do I eat this maybe you can show me okay this one is spicy sauce from Thailand i will put a squid here and the squid will eat this sauce and then I will buy it oh wait did you say the squid is going to eat the sauce and you’re going to eat the squid yeah can you show me and then I’ll do it after you okay this is wild so she’s digging out the squid right now so the squid goes right into the shot glass she pushes it down now it’s enjoying it it’s eating now she’ll eat it oh wow kill shot is that ink how is it fresh fresh how many of these do you eat a day you think it’s a healthy part of your diet i think it might be dead now wrap it up oh we can see even your tongue has ink all over it oh one shot i’m going to do the same thing very impressive my turn he’s got the squid right here oh my god it just squirted it is like trying to swim away even though it’s in the sauce giving it a good dip in the sauce oh I’m sorry guy probably burns the eyes a little [Music] bit don’t make eye contact mhm it actually tastes delicious squid instant death i know some people are going to say this is cruel but how would you kill a squid faster than literally biting its head off lethal injection electric term i can’t think of any way the ink is dripping out now and I’m going to mix the ink with the sauce and now the sauce has gone from being green to being black final bite of the Squido slightly strange cuz it’s squirming the whole time trying to swim away from you in the air but the taste is outstanding like fresh sashimi there’s that really spicy aromatic lying herby seafood sauce so that sauce really overpowers any kind of seafoodiness you’d get from the squid the squid tasted really clean i got to say a little terrifying but overall quite delicious all these squids have turned white they look like they seen a ghost and that ghost is Sunny Side our next location these are jumping shrimp and what makes them jump well when you pour lime juice all over their live bodies this is the manager and the shrimp it’s going to be very fresh i can tell you that that is just the base ingredient there’s a lot more that’s going to go inside so the process has begun first she starts by putting in some greens some herbs and then some shallots lemongrass green onions MSG salt and chili powder oh wow i don’t even want to ask what that is and this would be the lime juice right here and then some fish sauce oh there’s a lot of ingredients in here we have our flavor but we need the protein all of them put inside it’s closed immediately and then we’re going to shake that up she takes it closed so they can’t make a jailbreak okay go right here we have our food give it a little bit of a mix shrimp by shrimp they are doing their best to jump out of here you got to be careful i mean the best revenge for them right now since they’re coated in chili powder would be to jump into my eye let’s just go for it that is a lot of flavor tons of lime juice it’s very spicy but then you get the shrimp themselves they’re super fresh slightly briny but the weirdest part is the texture cuz they’re crunchy but sometimes they’re kind of spiky too when they’re hitting into your gums try another [Music] bite this is a fascinating food the flavors are outstanding they know how to use seasoning a little sour a little hot super savory or actually more salty in this case oh thank you look big fans here where are you from [Applause] oh he’s trying it out that is very delicious he’s on a FaceTime call too you let her know it’s yummy wait how come you came on vacation by yourself i’m going to do that next time i’m going to leave my wife at home and have her call in how’s the vacation going babe it’s going great how’s our bedroom our next location our next food it is definitely not alive how you doing Swaki could I please have eight of these right here here we go eight of them it’s going over to the grill he’s placing them on the grill they look orange you might guess that they look a bit shrimpy in fact they do look shrimpy because it is the shrimp head what about the rest of the body no I don’t know i love that they’re using every part of the animal and I like that they appreciate it so much that they could actually sell it alone he’s warming it up right now we’re going to try it soon all right we have our five shrimp heads right here i don’t mind eating the head if it’s like a tiny shrimp but this is another level this is very interesting i want to go no sauce to begin with here we go get beer when you have this at least a water at least something besides nothing the taste pretty good it’s like that fatty shrimp head flavor a little smoky very rich and then the texture i’m growing to like the texture very crunchy it reminds me a lot of eating a grasshopper or a cricket this is how it’s actually supposed to be in the sauce oh look at those little eyeballs it’s never going to forgive me now let’s try that out oh my god this sauce was meant for this food first of all it’s more lubricated it’s not like chopping up my throat as I swallow it it’s just a beautiful light citrus some herbs some chilies a very refreshing sauce to go with this is an unexpected delight i get why people like this also I need a big tall beer to help wash it down i’m going to find one right now we’ve reached our final location for the evening cuz after this I cannot take anymore okay hi have you ever seen a shrimp like this it is like old school bodybuilder shrimp it is freaking huge and I’m not going to eat it cuz it is not the biggest thing that they have here right here they have spiny lobsters beautiful shells they’re glorious they’re beautiful they’re speckled they’re colorful now that has to be maybe 4 lbs of spiny lobster what I’m going to do now is weigh this and see how much it costs i’m very scared what this is going to do to my credit score my old lady how much is this 3,500 3,500 which would be about $100 well we got it down to 3,000 but 3,000 bucks like $90 hey that’s not bad it is not exactly alive but it was recently alive the last week for sure we are headed to the kitchen right now and this is the last time I’m going to see this lobster oh no I’m going to miss you how long does that take 20 minutes that’s pretty good thailand oh good thailand [Music] our last meal this is a spiny lobster it’s a big boy or a girl the tail is split open i think they cooked it all the way through they didn’t overcook it though they gave me this plastic fork can it withstand the strength of the lobster yes look at that bite oh my gosh it smells like wonderfully grilled lobster they’ve got a similar type of seafood sauce i mean this sauce is ubiquitous here give that a little bit of a big dip slather it up and we’re going to try that out oh yeah it is so meaty it’s almost borderline tough and sinui you got to take maybe smaller bites and take your time with it it is so very satisfying the seafood sauce is a big winner in a sauce for seafood you want something that’s going to enhance it and not take it over when I had chili crab in Singapore it was good and everything but it replaced that delicious sweet crab flavor with spicy ketchup but this this is complimenting it moving on a trapoor a secret passageway inside to the head area and it all looks very very juicy you’re going to have a big old yellow lump of head butter look at all that too heavy too rich smells a little bit like burnt tires you have to mix it with the sauce in my opinion cuz that is going to create a pure balance that is the yin to the yang let’s go [Music] hm i can say the closed body and the open tail do not cook at the same rate as each other this is a little bit underdone in my opinion a little too soft a little too briny could use a little bit more heat compared to the tail which is perfectly done if you like lobster but you’ve never tried a spiny lobster this is absolutely worth having a try this one is not a strange or exotic Asian meat but in the end it’s about being in Thailand and breathing in what it’s like to eat like a local this is Sunny with Fox News after indulging on extreme meats I want to take out street food with an extreme budget in Bangkok’s Chinatown seeing if I can consume enough street food in one day to hit $100 let’s give it a shot we’ve come to our first location right here where they’re serving something called pung pong have you ever been in Bangkok and someone offered to take you to a pong pong show i’m pretty sure this is what they meant anyways pong pong is a delicious dessert and what’s amazing about it is it uses this bread it looks very mediocre cheap nothing special like how could this be part of a great dessert you got the bread right here it looks like there’s already some butter inside she simply puts it over fire they’re going to stuff that bread with a number of fillings right here you can stuff it with chili but then you can also stuff it with a green custard panon once the bread has been toasted it’s going to be thrown inside of a paper bag but not before being loaded up with custard this is the pondan custard right here and then this should be the chili filling it looks like chili oil boom and that one is also ready to go oh not recommended really salty it tastes like something that you would find in a hot pot rather than in a bun it tastes like gou jong a Korean chili paste not my favorite texture is nice though wait is there a foreigner in the shop people are going to think that there’s like other people here who come here on planes they fly here they do tours i don’t know if people think that this is my Asian fantasy okay god there’s some more coming they’re everywhere wait wait this one right here tandan custard mhm super yummy it is like the Chinese or Thai equivalent of a jelly fil doughut back home this is like picnic bread but when they toast it just right and then they put the pandan in there I mean it is creamy it’s sweet and there’s a lot of pandan flavor it’s a very unique flavor that is hard to explain it’s like a little grassy no herby it tastes like a botanical garden a very slow start for the day we got to get going our next restaurant here this is a noodle soup something a little bit more substantial this is a Michelin rated restaurant 2019 2020 2021 somehow even though everybody was at home with the pandemic they were still out here slaying noodles I guess so here it starts we have the rolled noodles we’ve got pork belly we’ve got pork liver and other internal organs look at all these organs just bins and bins of different organs just like a serial killer’s house i ordered an egg extra and now that famous pepper broth going inside that looks dectable and it smells even [Music] better m oh delicious it tastes like a very deep bone broth very peppery on the side in case that’s not enough for you there’s like chili powder what is it sugar or MSG or salt or meth it’s one of those four probably meth that’s why everyone’s so thin here that is a good bite roll noodles pork belly broth end of story the skin keeps its texture remarkably very crunchy the meat still has a nice bite to it i’m trying to figure out these noodles cuz they’re pretty soft especially compared to a crunchy pork skin they soak up a lot of broth but still very satisfying and it’s cool shape right here we got some organs pancreas the endopplasmic reticulum just some cartilage but it’s so soft cut that egg in half get the ultimate bite going oh some meat noodle and egg delicious the only problem is this is so affordable it is roughly $3 i’m going to have to change the game up i love all the meaty bits they put in here it’s all the greatest hits from that [Applause] pig things are heating up as the day progresses here a very famous raw seafood stall right on the sidewalk and they have so many different options to choose from from chili raw muscles over here then over here we have the mantis shrimp those are the shrimp that will punch a hole through your finger this is the owner over here hello sautik very sweet lady we were here about 4 years ago and she still remembers me i wonder why what did she say you’re a handsome guy hey okay can I have two of these black crabs two blue crabs 1,080 bot that’s already $30 what’s going on these are those beautiful raw shrimpies she put her signature sauce on top those are the chili muscles they look super spicy we have three courses of seafood right here on the sidewalk this is the shrimp it is pickled they put garlic on top chilies m i love that flavor it’s almost a little bit fatty inside it’s a very different texture eating it raw especially big plump ones like this it’s veiny it’s girthy seafood number two these are the muscles i think it’s red because of chili powder and chilies themselves i’m told you’re supposed to mix it with ginger and lemongrass so that’s what I’m doing here woo that is a unique smell and flavor that is so so sour it’s fascinating it’s almost like the ginger and lemongrass are there to counteract the sourness there’s too much sugar briny salty super super strong flavors and the surprising part not spicy at all i don’t even know why the chilies are in there maybe just to look cool and red of course number three two types of crab i was told don’t eat it with just the fish sauce that’s inside of there add the seafood sauce which is what I got right here oh gosh there’s so many spices it’s going to murder me spicy the orange part you might have figured it out already that is the crab row you’re supposed to have a wide variety of colors in your diet maybe bright orange is one of them the slime factor is on bleak are people saying that still they’re No they’re they’re not okay the eggs are just briny and weird that’s the only way I can categorize it the flavors are outstanding because the Thai seafood sauce is one of the best sauces in the world citrusy spicy a little bit sour here all you can really do with all these body parts is suck on it and squeeze out the meat m look at that little claw muscle it’s goopy whatever I’m sucking out seems to be working pretty well for me i’m enjoying this it is very addictive i’m becoming a good pro number one sucker seafood eater ah dang it editor don’t use that that is a blue crab my guess is that it’s going to taste very similar give it a little bit of a suck m that is a hip joint the crab has so many hips imagine if it needed a hip replacement oh yeah i would say the blue meat a little bit more dense not as soft certainly no eggs in there i love them both i’ve had it before with all the salad and stuff forget it give me the meat give me the sauce and let me suck away that is awesome we spent some serious money and we are on our way to $100 let’s check out the money meter right now boom over $40 almost halfway there let’s keep eating right here got a seafood cart with all kinds of grilled goodies some unique foods that you won’t find at any seafood carts i don’t know i’ve not been around a lot of seafood carts i like this one though here squid that’s obvious but this this is the squid teeth that is what helps control the beak the beak is what’s located right there in that area these are some tiny octopuses these are some bigger octopuses that is from the planet Zargon and then these are eggs oh I know what you’re thinking fish row who cares that’s cute no these are squid eggs when they dissect the squid they rip it open that egg sack is in there i’m going to try it now next a sweet plum sauce and then a seafood sauce same sauce combination sweet plum sweet [Music] seafood kind of tastes like how an aquarium smells it does feel like the seafood has been hanging out for a while doing its thing in the sun which is not ideal it’s got a little fun to it i like the sauce a lot i like how it looks more than anything but the way it tastes the texture it’s just okay squid eggs this is deceiving cuz it looks like little bread [Music] buns wow so the outside is actually quite leathery inside very soft and there’s some strange squidy taste in there i don’t know i have a lovehate relationship with this i can’t decide i eat the whole thing so not bad that’s a pretty good bite if you gave that to someone they would never guess that they’re eating just a squid egg sack it’s one of those foods if somebody tells you what it is you start overanalyzing it as you’re eating it and you get in your head a little bit you need to get less in your head and give this more in your stomach the food train continues to plug along we are not at $100 yet we are not at half of that yet but still we must move forward our next food this is fish ma soup the fish ma is the air bladder inside of the fish you know like if you go scuba diving you have an air bladder that helps control your height in the water that’s what that does for a fish i assume i did no research but that’s what would make sense to me here is the fish ma master you can see tons and tons of chunks of the m inside the air bladder for some reason is this really prized part of the fish it gets taken out it gets dried it gets rehydrated it gets put in a soup like this oh and then they’re putting in some noodles then they’re putting in the chicken quail egg and then some crab on top that looks awesome check it out first of all there’s a viscous probably corn starchy broth in there look at these noodles just soaking up that sauce there’s a yummy flavor it’s some kind of a soybased sauce oh that is very pleasant but I am here for the M oh here it is it’s such a weird spongy shape after they do what they do to it mhm oh it’s very hot i get why people like it but the texture there’s no texture like it the closest thing would be some kind of like a fried and stewed tofu it’s spongy it’s absorbed all that savory broth the broth is savory nothing better than being in Bangkok when it’s 90° but it feels like 110 eating soup so hot is burning the inside of your mouth off i wish I was in like Russia in winter time right now around a campfire just weatherwise weatherwise here is the deal i am 10 foods in right now but I spent only about $51 i’m a long ways away so I’m throwing an audible behind me a bird nest restaurant bird nest but it’s a very lavish ingredient why wouldn’t it be it’s made out of bird spit bird nest right here so it is in these small containers i’m going to get two different kinds this is a very clear looking one she’s going to rinse it with this hot water now that first one is factory-made i’m told the second one is natural they say that’s why it’s brown little bit of a sugary zero being put inside right here we have our final meal of the day i thought at first when people ate bird nest they were eating like sticks and stuff well it turns out sparrows make a nest from saliva it’s kind of bumpy and clumpy and that’s because they create strands of saliva which in turn create a structure for their nest to [Music] exist it’s very jelly like the nest has virtually no flavor a little sweet from the sugar of course and it is like an overcooked glass noodle the only part that’s weird is if you think about the fact that you’re eating bird spits but try not to think of it that way try to think of it like you’re eating some other kind of spit that you enjoy more these are made in a factory it means they have buildings out in the countryside where they’re playing bird calls and then they hope that the birds will populate the building with tons of nests that is the factory version now this one I’ve never seen before this is the natural one so this is something that would be found in caves or on cliffs wow this is a bizarre experience it’s a different texture some bits are more chewy than in the clear version it tastes like there’s little tiny traces of some impure cheese i couldn’t tell you what that is exactly part of me wants to say it tastes almost woody but am I just making that up cuz birds live in trees so that is bird nest a very popular item here in Chinatown all the buildings are advertising bird nest and shark fin and I didn’t want to get cancelled this time so I’m going to get shark fin next time that is 12 foods in a row fantastic amazing did we get over $100 adding adding contabulating boom we did it after one week in Thailand I believe I’ve eaten everything except for this an iconic Thai food served up in a restaurant owned by the legendary Mark Wis himself so what happens when the worlds of YouTubing and restauranteering collide i’m about to find [Music] out right here we have the full menu they serve one dish stir fried basil protein options first option not protein but then we’ve got pork we’ve got sour pork squid beef and say half Wagyu and Wagyu shank which is topping the scale at 269 bot roughly 6 7 8 roughly $8 for the most expensive one that’s it after you choose your protein you have the spice level right here 1 through five one is nonspicy the only way I would allow it is if you’re about to board a 14-hour flight all right get the non-spicy just for safety i want to be more in this territory sunny how you doing i’m great i’m very excited i’m outside your restaurant i want to ask you a few questions about it before I go inside you have the five different levels which one do you recommend people try if they want the kind of truly authentic Thai experience so the level of spice probably the signature level do you guys serve Tums or Pepto-Bismol there’s a 7-Eleven like right people often run there for milk that could be a good backup you know Vietnam is not a spicy country thailand is and so I know you’re adapted to spice much more than me so let me start there and see how it goes if that’s too spicy I’ll just stop there if it’s not I might have to give you another call welcome to Penark thank you mark paid me a million dollars to do this by the way so I’m looking at the menu right here i think I need to go with pork aside from that I want different textures so I think we’ll do squid and then of course I have to experience Wagyu in Mark’s restaurant for all of them I want to go with a number four the medium signature all of them by the way are going to have a duck egg on top that is my order is it okay to go to the kitchen of course sure and you just let anybody go to the kitchen if they want to um sometimes so we have special permission right now to head into the kitchen we’re Mark’s friend hold on did Mark tell you I was his friend oh yes he said close friend close friend yes my heart’s melting maybe I’m having a heart attack i don’t know which one we’ve just entered the kitchen and the kitchen has a couple of different stations over here they have two stir fry stations where they cook the whole dish but to top the dish you need an egg and the egg gets cooked up right here what they do is they start with the egg white what’s very special about this egg is that it’s super crispy fried and kind of browned around the outside of the egg whites but the yellow yolk is still very very creamy and the way they’re able to achieve that is by putting the yolk in after the whites have fried a bit it is absolutely genius i love it that soon will be going on top of all three of our dishes they are making mine right now it starts with some minced garlic i see some chilies on there chili oil fresh peppers black pepper that is a lot of pepper the walk is well oiled up and then all the chilies go in first and my gosh that is flaming up like crazy then the protein this one is the minced pork now fish sauce chili oil and the white pepper and a little bit of MSG then we got some black soy sauce mixing in and we’re going to stir that up a bit oh this smells amazing in here now this is a signature right here the basil being fried up as well some water goes in oh you can see the beautiful colors when you’ve got the chilies you’ve got the basil and then the meat in there [Music] too and alas the dish is complete we’re going to take this to the dining room and try it out it’s game time it looks awesome smells very enticing and then just look at these eggs it’s beautiful be honest what does it remind you of i’m going to try just the meat first and then I’m going to break the yolk in there here we go super delicious fried basil is a little bit crunchy that is my favorite part it’s building up in heat but it’s tolerable the next move is I’m going to cool myself down by coating the meat with an egg get a big scoop of that top it with a chili unbelievably creamy very spicy super savory this is a wonderful dish this is a crunchy egg white just look how curled up thin and delicate it is it’s so satisfying especially when you mix it with everything on here one more chili mhm when I eat the red chilies it is [Music] hot but okay no it’s hot sorry I was going to say something else but yeah it’s hot so I wanted some different texture options not just meat and here we have some seafood you’re going to see the chili seeds in there now some of that stuff that was hidden in the pork portion is coming out it’s much more clear that you’re eating something very spicy let’s go beautifully cooked not overdone not overly chewy a little crunchy a little soft my favorite part of the day is here popping the yolk eggs with squid let’s try that out egg yolk makes everything better moving on right here wagyu shank so this looks very rich very thin pieces of shank let’s go for it compared to the others much more fatty of course it’s Wagyu it’s very delicate very soft oh I can’t think my brain’s on fire egg yolk some of that fried white let’s throw a chili on there too that’s what Mark would do if Mark was here right now mark said he’s in Singapore wait what if Mark’s just at his house mark was like “Yeah let’s do a quick FaceTime call.” And then he ran out into his driveway now I’m definitely not at my house i’m in Singapore oh let’s try this bite the Wagyu is not my favorite texture because it’s almost so soft it becomes a little bit mushy so I do prefer the pork a little bit more if I eat here every day I’d probably just cycle through the menu except for the vegetarian option i think the move from here is to call Mark i want to see if he has any ideas for something we could do maybe off menu to bring the level up give me a second i’m definitely not going to drink a water i’m going to go outside and call Mark all right we got Mark back on the line mark that was an incredible experience very spicy but I think I can handle a little bit more or maybe a lot more do you have something that if a normal person tried it they’d have to sign a waiver do you have anything like that where we can pump this up a bit i’m glad you’re not a normal person and you happen to have a few Carolina Reapers laying around the kitchen wow that’s dangerous carolina Reaper is that the hottest one on Earth it was the hottest one it might still be but it’s not spicy for you right uh it’s pretty spicy oh boy oh you’re going to be fine you’re going to be fine oh he’s so comforting well if you say I’m going to be fine then let’s go for it you’re going to be trying the level five with the little Carolina Reaper sprinkled in okay I’m up for it one just one just one just one there’s no phone call after this i’ll just send you a text whether or not I survive okay all right all right thanks Mark okay enjoy a piece we are back in the kitchen mark has proposed this the Carolina Reaper how did he even get these into Thailand maybe he grows these in his garden they look angry they look scary ah he’s cutting it very finely mincing it into small little pieces i part of me wants to taste it but why would I do that oh my god guys you remember when I did seven one chip challenges in one day and that chip just absolutely toxic and unbearable that is not food that’s what that smells like right here is the final spice blend we have a level five spice going right here along with the Carolina Reaper all right we’ve got the final product right here looks super innocent right that’s a crapload of chilies and Carolina Reaper hanging out inside last step a triple egg let’s go eat this is full of chilies it also is full of Carolina Reaper which is invisible and can no longer be seen by the naked eye i’m going to start a little bit slow i got this right here the pork with all the spices and seasonings i’m waiting for the pain this reminds me of the one chip challenge so much that is the hottest thing I’ve ever eaten what’s the one chip challenge pop pop pop just a waterfall of yolks amazing i feel actually I feel like a fireball in my belly right now it’s like the logo of this restaurant that guy is dancing around in my stomach doing the freaking limbo i know it’s going to be a good day tomorrow one more bite after this i’ve eaten all the red chilies [Music] why do I do this all right for the views for the views very spicy i’m going to get my stomach pumped i’m hoping if I drink the right combination of Peptoism Tums I think all that together then I’m just going to be in the hospital for one day and not three boom we did it we went to Mark’s restaurant and we ate the hottest possible stir-fried basil and Carolina Reaper it’s been about 5 minutes since I finished eating i feel a little rumbly in my tumbly but overall successful i want to say a huge thank you to Mark Wis one of the owners here of Fed Mark for allowing me the freedom to come into his restaurant come into his kitchen and for trusting me to you know not destroy anything man the Carolina Reaper is no joke that is it for this one thank you everyone for watching i will see you next time here is the social media Instagram for this restaurant come here next time you’re in Bangkok i will see you next time a peace okay let’s find the bathroom
22 Comments
Look at tay be
Talking shit on a 9 dollar hotel is wild
so, some crabs have teeth in thier claws now
The instant noodles 🍜 😍
The way you explained this is SO clear. Thank you
This video brought tears to my eyes — the flavors, the smiles, the culture… it’s more than just food.
This is by far one of the BEST videos I've ever seen! But now I'm so darn hungry!
LMAO, when he always shouts out Uncle Roger, it kills me
Does he finish the leftovers or do they pack it to go?
I worry sometimes that the things you eat will poison you as they're raw. Pls let us know if you ever regret anything you ate, or do a video about no-nos
Australia, DEFINITELY does NOT have those kind of Canadian Lobsters!
Love you Sonny
cringe meme editing. please stop
lol its an asian water monitor
Amazing vid bro
9:25 Petition to call Thai tacos Thaicos.
when are you going to give american candy to diffrent contrys
The editing in this episode it just unhinged.
how does bro keep his stomach in check w all this different foods
Ok that was crazy ahhhhh😂
You know you could just come to New York City and taste food from all over the world without going anywhere else, right? I'm just a New Yorker and live in Chinatown. I've tried all kinds of foods but I always go back to my favorite Cuban Skirt Steaks, either from restaurants or charcoal grilled at home in my backyard, either way, it's my favorite, but from time to time I go to a random restaurant from another country and just indulge myself in some foreign food, without stepping outside the city.
Why don't we have that bunless cheese burger here in America???