$3 Crab vs $385 Crab!!! Asia's Unknown Crab Creatures!!!
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????VISIT SKY GARDEN » | ☎ 0982 941 941
???? CO-HOST » Tram Nguyen
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CRAB FEAST IN SAIGON
1. BÁNH CANH TÔM HÙM HẢI SẢN TRẦN GIA
ADDRESS: 265/17 Đường Trường Chinh, Khu Phố 2, Phường Tân Thới Nhất, Quận 12
???? BÁNH CANH GHẸ HOÀNG KIM (Tapioca noodles with dotty crab): Place tapioca noodles and dotty crab in a bowl and add a century egg covered with fish cake plus a salted egg covered with fish cake. Add scallion, then pour the broth. Finish with fried shallot and garlic and a pinch of grounded pepper.
????PRICE: 80,000 VND/$3.5 USD
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2. VỰA HẢI SẢN CAO CẤP ĐẶC SẢN PLUS
ADDRESS: 179/4 Đồng Đen, Tân Bình District
SOCIAL MEDIA:
???? CUA HUỲNH ĐẾ SỐT ỚT SINGAPORE (Frog Crab With Chillies Sauce In Singaporean Style): Fried the flour-coated frog crab, prepare another pan for the sauce. Put the fried crab to absorb the sauce on fire, finally add an egg and it is ready to serve.
???? CUA HUỲNH ĐẾ CHÁY TỎI (Fried Frog Crab With Garlic): Flour-coating the crab, frying. Prepare another pan for the garlic sauce. Add cooking oil, minced garlic, butter, garlic gloves, oyster sauce, water, chillies sauce, mints in the pan. Take out the fried crab and add to the saucepan, finally, add fried garlic and butter.
????PRICE: 1,952,000 VND/$83.7 USD
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3. SKY GARDEN
ADDRESS: 85 Nguyễn Thượng Hiền Street, Ward 5, District 3
???? CƠM CHIÊN MAI CUA (Fried Rice With King Crab Shell): Prepare a hot pan. Add oil, eggs and rice. Add seasoning powder, salt, MSG, cashew nut oil, crab meat and scallion. Serve on the king crab shell. Add another egg and cheese on top and place in the oven for 5 minutes.
???? CUA SỐT TIÊU (Sauteéd King Crab With Pepper Sauce): Boil a pot of water and add pepper and pepper sauce. Wait until it boils, add king crab, stirring for a few minutes.
???? CUA SỐT TRỨNG MUỐI (Sauteéd King Crab With Salted Egg Sauce): Prepare a hot pot and add salted egg sauce, wait for it to boil and then add the grab. Stirring for a few minutes and then garnish with fried garlic.
#BestEverFoodReviewShow #BestEverSaigonFoodTour #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
WEBSITE »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: David Baliles, Shiv Gautam, Mike Osaka, Gladis Mendoza & Ryan Rhodes
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Minh Đức
CAMERA OPERATOR » Thai Do
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
PRODUCTION ASSISTANT: Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
$7 Asian Crab vs $77 Asian Crab!! Rarely Seen Seafood Species!!
Special thanks to Rocket Learn for sponsoring this episode! Check out the latest episode Home Lore, here! -
???? BEFRS MERCH »
???? SUPPORT OUR MISSION »
???? CALVIN’S IG & YOUTUBE » @fkndeliciousness &
???? FOLLOW THUYEN VO » @thuyenvo12
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1. HẢI SẢN MINH HUY
ADDRESS: 54-56 Tân Sơn Nhì, P. Tân Sơn Nhì, Q.Tân Phú
INTERVIEWEE: Mr. Trịnh Minh Chen
????????CHINESE HAIRY CRAB CURRY W/ BREAD: Clean and steam the crabs. Remove shells and cut them into halves. Coat crabs with flour and deep-fry. Make curry sauce with chilies, lemongrass, curry powder, water, condensed milk, coconut milk, seasonings and annatto oil. Place the fried crabs into the sauce and cook for 3-5 minutes.
????PRICE: 160.000 VND / $6 USD per crab
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2. RẠN BIỂN 5
ADDRESS: 193 Nam Kì Khởi Nghĩa, Quận 3
INTERVIEWEE: Chef Gor Han Nern
????????STIR-FRIED RED CRAB WITH TAMARIND: Remove shells from crabs and break them into halves. Add ginger and oil to a pan. Stir-fry the crab in the pan and add tamarind sauce.
???????? STEAMED RED CRAB WITH BEER: Place the red crabs into a pot. Add gingers and pour beer into it. Cook for about 10-15 minutes.
????PRICE: $12 p/crab
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3. ROKA FELLA
ADDRESS: 44 Nguyễn An Ninh, P. Bến Thành, Quận 1
INTERVIEWEE: Chef Gor Han Nern
????????KEGANI SASHIMI: Clean and steam the crab for 45 minutes. Take it out and soak it in the ice for 5 minutes. Break its legs and remove its meat. Place it back in the shell and serve.
????????CHAWANMUSHI CRAB WITH ASSORTED SEAFOOD: Remove crab meat from the bodies. Break an egg and mix it with dashi broth. Strain that mixture into a small bowl. Add shrimp, scallops, and steam for 10 minutes. Take it out and garnish it with crab soup, salmon roe, scallion, sea urchin, caviar, special oil, prepared sea tangle (shio kombu), and some flowers.
????????ROKA FELLA CRAB & WAGYU DON: Saute foie gras in teriyaki sauce. Dip wagyu beef into hot Sukiyaki sauce. Place a layer of sushi rice into a box. Sprinkle sesame and add soy sauce. Place wagyu beef, and crab meat into the box. Garnish with prepared sea tangle (shio kombu), scallion, caviar, sea urchin, foei gras, poached egg, truffle, and special oil.
#BEFRS #BestEverVietnamTour #BestEverFoodReviewShow
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Thai Do
COLOR & MASTER » Quí Nguyễn
ON THE GROUND PRODUCER » Y Lieu
PRODUCTION ASSISTANT » Andy | @vau..vau_
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Singapore's RECORD BREAKING Chili Crab!! Massive Seafood of Asia!!
???? WATCH OUR MAIN CHANNEL »
???? HOLY INDIAN STREET FOOD »
???? BEFRS MERCH »
Follow us on Instagram:
???? Sonny Side: @besteverfoodreviewshow
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????CREDITS:
VIDEO EDITOR » Thai Do
CAMERA OPERATOR » Wife
Special thanks to Josh Lau (@joshlzm) for helping us find a shooting location and source giant seafood!
Japanese Chef Prepares GIANT Tasmanian CRAB!! Over $700!!
???? SECOND CHANNEL!!! MORE BEFRS »
???? NOSE TO TAIL MERCH! GET YOURS TODAY »
???? SUPPORT OUR MISSION»
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TASMANIAN CRAB
1. CALISA FOODS
ADDRESS: 538 Võ Văn Kiệt Street, Cầu Kho Ward, District 1
???? WHOLE TASMANIAN CRAB
????PRICE: 17.850.000VND / $777.36 USD
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2. FUME - JAPANESE FUSION CUISINE
ADDRESS: 74/7L Hai Bà Trưng Street, Bến Nghé Ward, District 1
SOCIAL:
???? BOILED CRAB CLAW: Break the shell out of the claw. Serve it on a plate with lemon, spicy radish and ponzu sauce (made from soybean, cooking sake and mirin).
???? CRAB MEAT SUSHI: Use the crab leg meat. Place a sheet of seaweed flat down a table. Add rice, wasabi, crab meat, salmon roe and homemade sweet soy sauce. Fold and serve.
???? GRILLED CRAB MEAT ON CHARCOAL WITH HOKKAIDO RICE: Wrap the half the body of the crab in foil and grill on charcoal. Remove the meat out of the shell and mix them with Hokkaido rice and scallion.
???? GRILLED CRAB BRAIN AND MEAT: Filter the crab brain out. Take the crab meat out of the remaining claws. Wash the shell. Put the crab meat in the shell. Add the crab brain and mix. Grill the whole thing on a charcoal stove for 6 minutes. Garnish with scallions and julienned dried red chillies.
#BestEverSaigonTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Three RARE Vietnamese Crabs!!! Eating Asia's STRANGEST SPECIES!!!
???? SECOND CHANNEL!!! MORE BEFRS »
???? BEFRS MERCH »
???? SUPPORT OUR MISSION »
???? THUYEN’S INSTAGRAM » @Thuyenvo12
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CRAB TOUR
1. Hải Sản Nha Trang
ADDRESS: 88 Street No.18, Quarter 3, Hiệp Bình Chánh Ward, Thủ Đức City
SOCIAL:
STIR-FRIED CRAB WITH SALTED EGG SAUCE: Boil the crab with lemongrass for eight minutes. Remove it and cut it into four pieces. Dip the crab pieces in frying flour and deep fry for five minutes. Stir-fry them with mayonnaise, chili sauce, salted egg yolk, fresh milk, and coriander.
???? PRICE: 275.000 VND / $11.89 USD
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2. LI BAI RESTAURANT
ADDRESS: Floor 2 - Sheraton Hotel - 88 Đồng Khởi Street, Bến Nghé Ward, District 13
SOCIAL:
STIR-FRIED NORWEGIAN BROWN CRAB IN HOMEMADE HOT SAUCE: Cut the crab into four pieces. Dip pieces in frying flour and deep fry them for five minutes. After, stir-fry in the wok with homemade hot sauce (including chili sauce and bean paste), an egg and coriander. Plate and top with herbs. Serve with fried buns.
???? PRICE: 470.000 VND / $20.33 USD
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3. LION CITY
ADDRESS: 45 Lê Anh Xuân Street, Bến Thành Ward, District 1
SOCIAL:
SINGAPOREAN CHILI CRAB: Making the sauce by mixing together cooking oil, minced garlic, sambal sauce, crab brain, tomato sauce, soy sauce, sugar, water, steamed crab juice, dark soy sauce, egg and potato starch. | Plate with lettuce and the crab shell. Pour the sauce over crab and top with coriander and fried taro. Serve with roti prata.
???? PRICE: 2.305.000 VND / $100 USD
#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
South Korea $1,000 Seafood Challenge!! Biggest Market in Korea!!
???? WATCH OUR MAIN CHANNEL »
Big thanks to Joe (Instagram: @WanderingBicycle) for helping to make this Korea series possible. Follow his journey at @Wanderingbicycle
Follow us on Instagram:
???? Sonny Side: @besteverfoodreviewshow
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????CREDITS:
VIDEO EDITOR » Hà Nhật Linh
CAMERA OPERATOR » Wife
$10 SEAFOOD Challenge!! World's CHEAPEST Seafood in Phu Quoc, Vietnam!!
???? HELP US WIN A WEBBY AWARD! »
???? CULINARILY WOKE MERCH »
???? SUPPORT OUR MISSION»
???? THUYEN’S INSTAGRAM » @thuyenvo12
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
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$10 DINING IN PHU QUOC
1. BÚN QUẬY KIẾN - X Y
ADDRESS: 28 Bạch Đằng street, Phú Quốc
SOCIAL:
???? STIRRED NOODLES: Make fresh noodles and then assemble the dish. Place fish paste and shrimp paste in a bowl. Add squid, seasoning powder (including sugar, salt, MSG), scallion , beef and noodles. Serve with red chili sauce.
????PRICE: 45.000 VND/ $2.00 USD
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2. BÈ CÁ THU BAO
ADDRESS: Rạch Vẹm commune, Phú Quốc
???? RAW HERRING SALAD: Wash raw herring and slices of shallots separately in vinegar, squeeze them and put them aside. Wash the raw herring again with coconut water. Mix the fish with shallots, fried onion and shredded coconut. Sprinkle the peanuts on top.
Serve with veggie, rice paper with peanut fish sauce.
????PRICE: 100.000 VND/$4.30 USD
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3. HẢI SẢN 343
ADDRESS: 78 30 Tháng 4 Street, Dương Đông Town, Phú Quốc
SOCIAL:
???? FRIED RICE WITH BLUE CRAB MEAT: Mince the wood ear mushrooms, carrots and onions. Mix with minced pork, blue crab meat, pork paste, pepper, seasoning grains, MSG, sugar and scallions. Add the mixture in the crab shell. Steam it for twelve minutes and deep fry for five mins. Serve it with blue crab meat fried rice.
????PRICE: 115.000 VND/$5.00 USD
#10DollarDining #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
$10 Street Food Challenge in Seafood City, Vietnam!! Cheapest Crab Noodles!!
???? SECOND CHANNEL!!! MORE BEFRS »
???? BEST EVER MERCH! GET YOURS TODAY »
???? SUPPORT OUR MISSION»
????THUYEN’S IG: @thuyenvo12
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
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$10 DINING - VUNG TAU
1. BÔNG LAN TRỨNG MUỐI GỐC CỘT ĐIỆN
ADDRESS: 17B Nguyễn Trường Tộ street, Ward 2, Vũng Tầu city
???????? SALTED EGG SPONGE CAKE: Apply a thin layer of cooking oil in the mold. Add the dough paste and add cheese inside. Put the lid on and wait for 3 mins. Then open it up and add the salted egg, wait for 3 more mins and it's ready to eat.
???????? SICHUAN MEAT SPONGE CAKE: Apply a thin layer of cooking oil in the mold. Add the dough paste and add the minced pork inside. Put the lid on and wait for 3 mins. Then open it up and add the Chinese sausage, wait for 3 more mins and it's ready to eat.
????PRICE: 40.000 VND/ $1.8 USD per pack
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2. BÁNH KHỌT 14 HOÀNG HOA THÁM
ADDRESS: 14 Hoàng Hoa Thám street, Ward 3, Vũng Tầu city
SOCIAL:
????????BANH KNOT TOM MUC: Turn on the stove to heat up the oil and the giant mold. Add the dough paste in each mold. Then add shrimp or baby squid. Wait until they're well cooked to take them out and put them on a plate. Add scallion oil and sprinkle the shrimpie powder on top. Serve with super fresh herbs.
????PRICE: 60.000 VND/ $2.6 USD
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3.BÁNH CANH GHẸ ANH VY
ADDRESS: 109 Võ Thị Sáu street, Ward 2, Vũng Tàu City
SOCIAL:
????????WHOLE BLUE CRAB NOODLE BOWL: Wash the blue crab under the water and separate the shell from its body. Steam it in the noodle broth pot. Put the noodles quickly in hot water and add them in a bowl. Add a quail egg, blue crab sauce, blue crab cake, scallion, fried onion, whole blue crab, coriander and pepper in the bowl and serve it with homemade green chilli sauce.
????PRICE: 100.000 VND/ $4.4 USD
#10DollarDining #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
SHOCKING Bahamas Food Tour!! Can You Guess What This Is??
???? SECOND CHANNEL!! MORE BEFRS »
???? BEFRS MERCH »
???? SUPPORT OUR MISSION »
Thanks to Chef Emerson for joining us on this episode!
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
- - - - - - - - - - - - - - - - -
1. DREAM VILLAS OR MISSION HOUSE
ADDRESS: Queen’s Highway, Andros Town, Andros
INTERVIEWEE: Chef Chantal
????????SHEEP TONGUE SOUSE: Boil and peel the sheep tongue, then diced & cook in a clear broth, flavoured with onion, lime juice, all spice, bay leaf, salt and pepper.
PRICE: $14.00 USD
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2. KISHLEY’S PARENTS RESIDENCE
ADDRESS: Queen’s Highway
INTERVIEWEE: Chef Kishley
????????STEW FISH: Brown the fish then combine it with flour which has been browned in oil, onions, spices, carrots, potatoes, and tomato paste. Simmer until the fish is tender and fully cooked. Serve this stew with homemade bread or johnny cakes on the side.
PRICE: $18.00 USD
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3. LUCKY LUSCA
ADDRESS: Staniard Creek, Andros
INTERVIEWEE: Charlene
???????? STUFFED PIGEON: Stuff each pigeon's cavity and under the skin. Place the stuffed pigeons in the stock for 15 minutes to cook.Pull the pigeons out of the stock and let them rest.
????PRICE: $40.00 USD per pigeon
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4. MT.PLEASANT FISHING LODGE, CHEF LAURIE’S RESIDENCE
ADDRESS: Cargill Creek, Andros
INTERVIEWEE: Laurie
???????? CRAB N DOUGH: Break the legs and remove them from the crab’s body
In a pot, add crabs then place dough. Combine flour, baking powder and salt, mixed with water. Make a firm dough. knead well and allow to rest 10 minutes. In a large pot, add a cup of water seasoned with salt, add pepper, and bring to a boil. Flatten dough and place over the crab. Cover the pot, boil on medium heat for 20 – 25 minutes without opening the pot.
#BestEverBahamasTour #BestEverFoodReviewShow
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
???? CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
PA » Jaison Merrick
VIDEO EDITOR » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
LOCAL PRODUCER » Megan Minus
LOCAL PRODUCTION COORDINATOR » Rakia Rolle
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Vietnam’s Aquaman!! SPIKY Sea Urchin and Seafood FEAST!! | Surviving Vietnam Part 7
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UNTOUCHED PENINSULA
1. BÚN SỨA NGUYÊN LOAN
ADDRESS: 123 Ngo Gia Tu Street, Phuoc Tien Ward, Nha Trang City, Vietnam
SOCIAL:
???????? BÚN SỨA (JELLYFISH NOODLES SOUP): Assemble vermicelli noodles, jellyfish, fish cakes, fish balls, fish meat, scallion and pepper in a bowl and then serve.
???? PRICE: 35.000VND / $1.5 USD
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2. FISHING VILLAGE
ADDRESS: Van Thanh Ward, Van Ninh District, Khanh Hoa Province
???????? STEAMED SQUID WITH GINGER: Cut the squid open. Prepare a hot pan with water. Add the squid, ginger, MSG and steam for 20 mins.
???????? GRILLED SEA URCHIN: Place sea urchin on the charcoal stove. Grill for 3 mins and add scallion to pot. Continue grilling for 3 more mins.
STEAMED LOBSTER: Steam the lobster for 20 minutes with a bit of MSG.
???? PRICE: Squid - 280.000VND / $12.12 USD | Sea Urchin - 10.000VND/0.43 USD | Lobster - 600.000VND/25.9 p/kg
#BestEverAsiaBikeTrip #BestEverFoodReviewShow #BEFRS
Thanks to OnyaBike for all the help during this trip! Check our their website here:
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INSTAGRAM » (@besteverfoodreviewshow)
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????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: David Baliles, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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Select image/footage used:
1. Manhai (Account Holder) | Link:
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
PRODUCTION ASSISTANT » Khoi Chung
COLOR & MASTER » Quí Nguyễn
LOCAL PRODUCER » Mr. Châu ( | phone number: +84 97 536 5235)
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
$5 Oyster VS $100 Oyster w/ Vietnam's OYSTER KING!!
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OYSTERS
1. MR LINH’S OYSTER FARM
ADDRESS: Hoang Tan Ward, Quang Yen Township, Quang Ninh Province
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2. GIO BIEN RESTAURANT
ADDRESS: Tan An, Yen Hung, Quang Ninh Province
ON GOOGLE:
????????TOMATO SAUCE OVER SEA ACORN: Fry minced shallots in hot oil. Add sliced tomato, MSG, sugar and sea acorn. Top up with chillies and ginger cuts. Garnish with chiffonade scallion and dill.
????????DEEP-FRIED SEA ACORN: Deshell the sea acorn. Blanch those acorns. Add a pinch of dill then mix well. Flour-coat the sea acorn then fry in oil.
????????RAW OYSTERS WITH SOY SAUCE: Separate the shell. Add a perilla leaf below the oyster flesh. Add julienned ginger. Serve with lime juice and soy sauce (oyster sauce and sugar) and wasabi.
????????GRILLED OYSTERS WITH SCALLION & FRIED SHALLOTS: Blanch the oysters. In a pot, add scallion, sugar chili sauce, fried shallots and peanuts. Add mixture in oysters. Grill it again for 30 seconds. Take off the top shells and then serve.
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3. THE LOG RESTAURANT
ADDRESS: 8 Nguyen Binh Khiem street, Da Kao ward, District 1, HCMC
SOCIAL:
????RAW OYSTERS WITH OLIVE LEMON SAUCE AND CAVIAR: Wash the French oysters with a combination of kikko soy sauce, kumquat juice and sugar. Pour olive oil lemon sauce. Add a seared prawn, then top up with a half teaspoon of caviar. Garnish with edible flowers, and parsley.
????GRILLED OYSTERS WITH TRUFFLE SAUCE: Place the French oysters in a salamander. Add boiled white beans. Squeeze in truffle sauce (a combination of flour, butter, milk, whipping cream, truffle oil, and salt). Torch the oysters. Garnish with salmon roe and parsley.
????$100 OYSTER PLATTER: Wasabi: Add wasabi sauce and diced cucumber on a big and small oyster. Garnish with salmon roe. | Chillies and garlic sauce: Add chillies and garlic sauce on a big and small oyster. Add raw tuna cuts. Garnish with black and white sesame seeds. | Ponzu sauce (Japanese soy sauce): Add ponzu sauce on a big and a small oyster. Add a quail egg yolk. Garnish with scallion chiffonade and caviar | Mascarpone sauce: Squeeze mascarpone sauce on 2 big oysters. Add caviar | Raw Japanese oysters with lemon.
???? PRICE: RAW OYSTERS & GRILLED OYSTERS WITH TRUFFLE SAUCE - 280.000 VND/$13.00 USD per meal | OYSTER PLATTER - 2.300.000 VND / $100 USD for platter
#BestEverFineDining #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Dallas Howes, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCERS » Huỳnh Hà My & Khoi Chung
PRODUCTION ASSISTANT » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
How to BEAT a LUXURY BUFFET!!! UNLIMITED SEAFOOD!!
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???? THUYEN’S IG» @thuyenvo12
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LUXURY BUFFET
1. JW CAFE, SUNDAY BRUNCH BUFFET
ADDRESS: No.8 Đỗ Đức Dục Street, Mễ Trì Ward, Nam Từ Liêm District, Hà Nội
SOCIAL:
????ROASTED LAMB LEG: Pour olive oil on the lamb legs. Rub seasalt and pepper on them. Place on the grill for 3 hours. Flip every 45 minutes. Spread a concoction of melted butter and garlic. | Bone in ribeye: Same process but it takes 4.5 to 5 hours to be fully cooked.
????TUNA SASHIMI: Slice the tuna’s back thinly. Serve with soy sauce, wasabi, white radish, perilla leaves, pickled ginger, lime and lemon cuts.
????????GRILLED GEODUCK: Blanch the geoduck. Place it on the grill. Grill for 2 minutes then add scallion oil and ground peanut.
????GRILLED SNAILS: Grill the snails for three minutes. Add scallion oil.
????STEAMED CANADIAN LOBSTER: Cut the lobster in half. Place it in the steamer for 10 minutes.
????FETTUCCINE PASTA WITH FOIE GRAS & TRUFFLE: Pasta: Mix 13 egg yolks with flour, sea salt, blended beetroot (red color) or spinach (green color). Roll it out and coat with flour. Cut into fettuccine shape.| The dish: pan sear the foie gras and heat up the green mushroom sauce. Blanch the pasta. Plate the foie gras over the pasta, garnish with slices of Burgundy truffle
????KEM CUỘN (TEPPANYAKI ICE CREAM): Pour the vanilla cream base on the icing surface. Add many toppings. Chop the topping quickly then spread the cream flatly. Cut it into 4 portions. Roll it up, serve 2 rolls for each guest.
???? PRICE: 1.690.000 VND / $73 USD
#BestEverFineDining #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Dallas Howes, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Minh Đức
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Lê Anh Đỗ
PRODUCERS » Huỳnh Hà My & Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
$10 Snail VS $120 Snail!!! Rare GIANT Seafood in Asia!!
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CHEAP VS EXPENSIVE SNAIL IN SAIGON
1. ỐC BỤI BỤI
ADDRESS: 666/55 Ba Tháng Hai Street, District 10, HCMC
???? ỐC DỪA RANG MUỐI (STIR-FRIED DUA SNAILS WITH SALT): Add the snails in a hot pan with oil. Stir-fry for 3 minutes then season with chili, salt, sugar and chili. Keep stirring for 2 minutes and then serve.
???? ỐC ĐIẾU NƯỚNG MUỐI ỚT (GRILLED TOBACCO SNAILS WITH CHILI SAUCE): Place the snails on charcoal. Add the combination of chili, salt, sugar, MSG, and fish sauce. Grill until the snails absorb all the sauce. Serve with Vietnamese mint and dipping sauce.
???? ỐC NÚI NƯỚNG MẮM TIÊU (GRILL MOUNTAIN SNAIL WITH FISH SAUCE AND FRESH PEPPER): Steam the whole snail for 20 minutes. Remove the snail meat and cut it into halves. Add oil and sate chili in a hot pan then add the snail and water. Season with oyster sauce, sesame seed oil, chili sauce and fish sauce. Add more vegetables including bell peppers, onion and scallion. Garnish with cilantro and serve.
???? PRICE 125.000VND / $5.00 USD for all three dishes
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2. HẢI SẢN MINH HIẾU
ADDRESS: 54 Tân Sơn Nhì, Tân Phú District, HCMC
???? ỐC HOÀNG HẬU HẤP GỪNG (STEAMED QUEEN CONCH WITH GINGER): Steam the whole snail for 20 minutes. Remove the meat and cut it in halves. Add ginger and scallion in a hot pan with oil. Pour water and season with sesame oil, fish sauce, MSG, sugar and seasoning powder. Add the snail and cook until ready. Garnish with onion, scallion leek, and celery.
???? ỐC HOÀNG HẬU XÀO SA TẾ (STIR-FRIED QUEEN CONCH WITH SATE CHILI): Steam the whole snail for 20 minutes.Remove the meat and cut it in halves. Add oil and sate chili in a hot pan. Add the snail and a little water. Season with oyster sauce, sesame oil, chili sauce and fish sauce. Add more vegetables including bell peppers, onion and scallion leek. Garnish with cilantro and serve.
???? PRICE: 1.200.000VND / $52.00 USD
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3. Vườn Quê Restaurant
ADDRESS: 668/42 1A National Highway, District 12, HCMC
???? ỐC GIÁC VÀNG XÀO BƠ CAY (STIR-FRIED MELO MELO WITH SPICY BUTTER SAUCE): Steam the whole snail in 10 minutes and then cut it into halves. Prepare a hot pan. Add oil, garlic and chili. Add the snail and stir-fry for 2 minutes then add margarine butter and seasonings including salt, ground pepper, sugar, MSG and seasoning powder. Cook on low heat for 5 minutes.
???? GỎI ỐC GIÁC VÀNG HOA CHUỐI (MELO MELO AND SHREDDED BANANA FLOWER SALAD): Steam the whole snail for 10 minutes and then cut it into halves. Prepare a combination of shredded banana flower, onion, Vietnamese mint. Add some snail meat. Mix well then add peanuts, fried shallot, and more snail. Serve with dipping sauce.
???? PRICE: 2.800.000VND / $120.00 USD
#BestEverSaigonFoodTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: David Baliles, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
French Chef Prepares RARE Red Spiny LOBSTER 5 Ways!!
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GIANT SPINY LOBSTER
1. CALISA FOODS
ADDRESS: 538 Võ Văn Kiệt Street, Cầu Kho Ward, District 1, Hồ Chí Minh City
SOCIAL:
????PRICE: 637.000 VND/ $277 USD for 7lb lobster
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2. QUINCE
ADDRESS: 37 Ky Con, Ben Nghe Ward, District 1, Hồ Chí Minh City
SOCIAL:
????LOBSTER KOMBU-JIME: Wrap lightly-salted lobster meat in kombu and plastic wrap. Chill in the fridge for more than 2 hours. | Thai seafood dressing: Blend green big and small chillies, garlic, coriander root, palm sugar, fish sauce, pickled garlic and pickled juice together. Add more coriander and a squeeze of lime, then add lime leaves oil. Finish up with xanthan gum. Plating: Torch the banana leaf. Place two lobster slices on top. Add the brain oil (made of lobster brain and oil), Thai seafood dressing and garnish with fried garlic.
????LOBSTER LEG TEMPURA: Blanch lobster for 5 minutes and then quickly move it to an ice bath. Cut it in half, then remove the flesh from the legs. Prepare the batter by mixing all purpose flour, rice flour, cornstarch with soda. Flour coat the legs and dip them in the batter, then fry. Serve with truffle aioli and a lemon cut. Garnish with a pinch of salt and truffle flakes on top of the tempura.
????LOBSTER PITHIVIER: Blanch lobster for 5 minutes and then quickly move it to an ice bath. Cut in half. Remove the tail meat then mix with velouté sauce. Season with salt, pepper and butter then mix it. Add leek fondue. Place the lobster filling on a boiled Swiss chard then leave it in the freezer overnight. Roll the puff pastry. Add the filling in the middle. Seal the dough and brush with egg wash. Make a little hole on top of the pastry. Bake in the oven for 10 to 15 minutes. | Lobster jus: Fry the lobster shells and onions with a lot of oil. Add carrots, garlic, onions, celery and stir-fry then add the shells. Add tomato paste, white wine, beef stock and water. Let the sauce simmer for 1 to 2 hours. | Lobster oil: Fry the lobster shell with oil, purple onions, garlic, tomato, bell peppers. Season with bay leaf and thyme. Add tomato paste, then simmer. | Lobster jus sauce: Cook the lobster jus with butter, add lobster oil on top. Sear the lobster tail. Serve alongside the pithivier with parsnip remoulade. Pour the lobster jus sauce around the pithivier.
????BBQ LOBSTER: Blanch lobster for 5 minutes and then quickly move it to an ice bath. Cut in half. Season with salt and drizzle on olive oil. Make the kombu butter by mixing diced purple onions, rosemary, garlic, Japanese 7-flavoured powder, lemon zest, a squeeze of lemon and scallion. Mix it well. Add the lobster brain in, then cover the lobster with the butter mixture. Grill it on charcoal. Torch lightly before serving with black bread.
#BestEverSaigonTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Extreme Thai Meats!! Bangkok’s Late Night Street Food!!
???? WATCH OUR MAIN CHANNEL »
???? PAKISTANI FOOD FAIL »
???? BEFRS MERCH »
Follow us on Instagram:
???? Sonny Side: @besteverfoodreviewshow
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????CREDITS:
VIDEO EDITOR » Khang Bui
CAMERA OPERATOR » Wife
PRODUCER » Gabrielle Nain
LOCAL FIXER IN THAILAND » Nannapat Sansuk
Asia's Most EXPENSIVE Food!! Farm to Fine Dining MARATHON!! (Full Documentary)
???? SECOND CHANNEL!!! MORE BEFRS »
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???? THUYEN’S IG» @thuyenvo12
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FINE DINING DOCUMENTARY
A full compilation of our intense fine dining series! We can’t wait for you to join us while we dine in style!
#BestEverFineDining #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Don, Lynn H Taylor, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
PRODUCERS » Liz Peterson, Khoi Chung & Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Korean Street Food After Dark!! The Freaks Come Out At Night!!
???? WATCH OUR MAIN CHANNEL »
Big thanks to Joe (Instagram: @WanderingBicycle) for helping to make this Korea series possible. Follow his journey at @Wanderingbicycle
Follow us on Instagram:
???? Sonny Side: @besteverfoodreviewshow
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????CREDITS:
VIDEO EDITOR » Khang Bui
CAMERA OPERATOR » Wife
GIANT FREAKING CLAM!! Southeast Asia’s Wildest Seafood!!
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SHELLFISH
1. RA KHƠI RESTAURANT
ADDRESS: 131 Bis 30 Tháng 4 Street, Dương Đông Town, Phú Quốc City, Kiên Giang Province
????BLANCHED BLOOD COCKLE: Quickly boil for 30 seconds and then place in a container. Pour in the hot water to crack it open easily and then serve.
????STIR-FRIED BLOOD COCKLE WITH TAMARIND SAUCE: Quickly boil for 30 seconds. Prepare a hot pan with chilly powder and seasoning. Add the blood cockle in the pan. Stir-fry with tamarind sauce. Place on a plate with toppings (peanut and laksa leaves) and serve.
????SAUTEED BLOOD COCKLE WITH SPICY SAUCE: Quickly boil for 30 seconds. Prepare a hot pan with chili powder and seasoning. Add the blood cockle and saute with spicy salt. Place on a plate and add laksa leaves on top.
????PRICE: 60.000 VND / $2.60 USD for each dish
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2. BÉ GHẸ 2 RESTAURANT
ADDRESS: Group 10, Rạch Hàm Commune, Phú Quốc City, Kiên Giang Province
????GRILLED PEN SHELL WITH SCALLION OIL: Crack the pen shell open and clean it. Place it on the charcoal stove. Add scallion oil when it's almost done. Top up with peanut and serve it.
????STIR-FRIED RED GEODUCK AND MORNING GLORY: Quickly boil for 1 minute, then remove the flesh from the shell. Prepare a hot pan with oil and fried minced garlic. Add salt, soy sauce, oyster sauce and water. Add morning glory and stir-fry for three minutes.
????SWEET & SOUR PEN SHELL SCALLOPS: Remove the flesh from the shells and cut the flesh in halves. Place in a pan with fried garlic. Add onion, cucumber, pineapple and tamarind water. Add more seasonings (sugar, salt, MSG, fish sauce, water) and tomato. Stir-fry until ready.
????PRICE: Grilled Pen Shell - 30.000 VND / $1.3 USD | Stir-fried Geoduck - 200.000 VND / $8.6 USD | Sweet & Sour Pen Shell Scallops - 200.000 VND / $8.67 USD
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3. CON SAO RESTAURANT
ADDRESS: Group 5, Rạch Vẹm Commune, Phú Quốc City, Kiên Giang Province
????STIR-FRIED RAMBUTAN SHELL WITH BROCCOLI: Steam for 10 minutes. Prepare a hot pan with scallion and shallots. Add the rambutan shell meat. Add seasonings, broccoli, carrot, onion & leaks. Stir-fry for 5 minutes and serve.
????GRILLED QUAHOG CLAMS WITH CHEESE: Steam until their shells open. Grill on charcoal for 20 minutes. Add cheese on top and then serve.
????PRICE: RAMBUTAN - 150.000 VND / $6.5 USD p/kg | Grilled Quahog Clams - 150.000VND / $6.5 USD p/kg
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4. VỰA HẢI SẢN NHÀ SU & BEE
ADDRESS: 123 30 Thang 4 Street, Dương Đông Town, Phú Quốc City, Kien Giang Province
SOCIAL:
????GRILLED PEARL OYSTER WITH SCALLION OIL & PEANUTS: Crack it open. Place on an electric stove and grill for 10 minutes. Add scallion oil and peanuts. Continue grilling for 10 more minutes. Serve.
????PRICE: 900.000 VND / $39.00 for 2kgs
#BestEverPhuQuocTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
LINE PRODUCER » Huỳnh Hà My
PRODUCERS » Huỳnh Hà My, Khoi Chung & Liz Peterson
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
European Lobster Trapping!! Seafood Gold in the Atlantic!!
???? NEW CHANNEL ALERT!! »
???? BEFRS MERCH »
???? SUPPORT OUR MISSION »
???? FOLLOW JENS IVAN » @jens_ivan
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music:
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1. BITIN
ADDRESS: 12 Niels Finsens gøta, Tórshavn 100, Faroe Islands
WEBSITE: bbitin.fo
????????FILLET HADDOCK: Lightly fry haddock for about 10 minutes. On a piece of toast with butter, lay a piece of lettuce, cut the fried haddock in half, and place on the lettuce. Top with tartare sauce, potato strings, and dried shredded fish.
????????BEEF TENDERLOIN: Season beef tenderloin with thyme, pepper, rock salt, and massage meat. In a frying pan, add butter, then lightly grill meat for 2 minutes. Bake the beef tenderloin for about 25 minutes. In a pan, fry eggs. Slice onions and place them in a container with flour. In a black bowl, add flour, then pour in beer butter. Add the raw onions, then fry them. On sourdough bread with butter, add lettuce, three slices of beef tenderloin, remoulade, grilled onions, fried onion rings, pickled mushrooms and parsley.
PRICE: $11.40 USD for each
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2. LANGOUSTINE FISHING
FISHERMAN: Elmar Sigmosson
FISH FACTORY CHAIRMAN: Kaj Otto Frederisksberg
????????LANGOUSTINE: Cut open and eat the meat raw.
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3. DIVING
DIVER: Bjørn ziska Dahl
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4. ROKS
ADDRESS: 5, 100 Gongin, Tórshavn, Faroe Islands
WEBSITE:
INTERVIEWEE: Mantas Vaidelis | Head Chef
????????LANGOUSTINE: Homemade cocktail sauce: In a bowl, add tomato water, tomato, lemon juice, lime juice, smoked paprika powder, celery salt, horse radish, Worcestershire and Tabasco. Bring Faroese vodka to a boil, then torch it to keep the spice for the Cocktail sauce. Pour the vodka into the bowl and mix. Pour back into the pot. Add chopped parsley and chopped celery. Heat it on the fire. On a small grill, lightly grill the langoustine.
????????SEA URCHIN: Place cleaned sea urchin on a bed of rock salt. Drizzle parsley oil and lemon juice. Finish with parsley stems.
????????HORSE MUSSELS: Smoke horse mussels | Emulsion: Pan-fry the off cuts until golden brown and then add to blender. Add egg yolk and olive oil and blend. Chop sweet cicely, then add in the emulsion. Add chives, lemon and parsley and mix. Clean the shell. Add the emulsion. Top with crispy kale, then smoked horse mussel, parsley and kale. Sprinkle with dried seaweed.
????????OCEAN PERCH: Slice the cured ocean perch filet & brush with seaweed oil. Spread xo paste on top. On a separate plate, add pickled fennel and cucumber, then Faroese turnip. Add on the cucumbers and fennel. Top with dill powder. Serve with gooseberry sauce, chili oil.
#BEFRS #BestEverFaroeIslandsTour #BestEverFoodReviewShow
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Thai Do
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Nhi Nguyen
LOCAL PRODUCER » Gauih + Marita (Faroe-Ice Productions) | @faroeiceproductionz
LOCAL PRODUCTION ASSISTANT » Ragna Maya
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
$3 Delivery Food vs $186 Delivery Food in Vietnam!! America Can't Compete!!
???? SECOND CHANNEL!!! MORE BEFRS »
???? BEFRS MERCH »
???? SUPPORT OUR MISSION »
???? CALVIN'S YOUTUBE »
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
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CHEAP VS EXPENSIVE DELIVERY
1. MS LINH’S CART
???? SHREDDED PAPAYA SALAD & LOTUS STEM: Add shredded unripe papaya and lotus stem in a bowl, add mint and basil. Top up the bowl with boiled pork shoulder, ears, shrimps and river prawn. Pour diluted fish sauce with chillies, sugar and pickled juice. Garnish with peanutS and fried shallots.
????PRICE: 70.000 USD / $3.00 USD
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2. QUÁ NGON RESTAURANT
ADDRESS: 306 - 308 Le Van Sy, Tan Binh District, HCMC
SOCIAL:
???? ROASTED PIGLET: Roasted the piglet on charcoal for one hour. Add oyster sauce and BBQ sauce on the pork. Cut it into bite-sized pieces and place it on a bamboo tray. Served with fermented shrimp paste (diluted with lemongrass, sugar, and lime).
???? BOILED & STUFFED INTESTINES: Boil the intestine and keep it warm in tin foil. Stuff the intestine with pork blood, minced pork, seasonings, and grill it with the piglet. Cut in thin slices. Serve with fermented shrimp paste (diluted with lemongrass, sugar, and lime).
???? PIGLET BONE SOUP WITH YAM: Simmer the bone with yam. Add thorny cilantro and mint when it starts boiling. Serve with fish sauce, chillies and vermicelli.
????PRICE: 2.787.000 VND / 120 USD for 3 dishes
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3. ÔNG SỦI PREMIUM SEAFOOD DELIVERY
ADDRESS: 591/10 Tran Xuan Soan, District 7, HCMC
SOCIAL:
???? CHICKEN & ABALONE SOUP: In a broth with seven kinds of traditional medicinal herbs, simmer the chicken with four Korean abalones and 10 grams of cordyceps for 2 hours. Wrap the clay pot with tin/foil. Serve with bean sprouts, cilantro and chillies dipping sauce.
???? AUSTRALIAN ABALONE & JAPANESE SCALLOP SOUP: Braise four Australian abalones in chicken broth for 2 hours. Add two Japanese scallops and continue to simmer for 30 minutes. Wrap the clay pot with tin/foil. Served with bean sprouts, cilantro and chillies dipping sauce.
????PRICE: Chicken & Abalone Soup - 700.000 VND / $31.00 USD | Abalone & Scallop Soup - 3.560.000 VND / $155.00 USD
#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCERS » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com