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French Chef Prepares RARE Red Spiny LOBSTER 5 Ways!!

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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.

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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
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Japanese Chef Prepares GIANT Tasmanian CRAB!! Over $700!!

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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.
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????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
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Giant Cobia Challenge!!! | FRENCH CHEF vs VIETNAMESE CHEF

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COBIA

1. C Y SAO RESTAURANT
ADDRESS: Hàm Ninh Fishing Village, Phu Quoc Island, Kien Giang Province

????TRADITIONAL BRAISED COBIA: Clean the Cobia and cut the fish into large steaks. Braise the fish for 20 minutes in a broth made with minced garlic, fish sauce, sugar, MSG and cooking oil. Add fresh chillies and ground pepper. Serve with steamed rice.

????COBIA HOTPOT: Make the broth with shrimp satay (chilli sauce), secret spicy seasonings, sugar, salt, MSG and lemongrass. Serve with cobia head, inner organs, eggs, gills. Add onion slices on top and serve with vermicelli and vegetables.

????PRICE: Braised Cobia - 800.000 VND / $34.00 USD | Hotpot - 600.000 VND / $26.00 USD
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2. JW MARRIOTT PHU QUOC EMERALD BAY RESORT AND SPA
ADDRESS: Bai Khem, An Thoi town, Phu Quoc Island, Kien Giang Province
SOCIAL:
CHEF: Chef Eric | Chef De Cuisine, Pink Pearl

????AMUSE-BOUCHE: Steam the fish for 15 minutes at a rising temperature up to 100 Celsius. Mince the shiitake and hedgehog mushrooms. Season with salt. Add mushrooms in a bowl with tofu and mix. Add the cobia fillet to the mixture.. Season with Vietnamese Sichuan pepper and prickly ash. Shape them in balls, and put it in a blast chiller at -18 Celsius. Dip the balls in fry powder, egg and green young rice. Deep fry for 15 minutes and serve with Vietnamese Sichuan pepper mayonnaise.

????STARTER: In a pan with butter, saute bits of cobia meat. Prepare the pumpkin puree (cooked for 3 hours) and crustacean jus - Crab, lobster, shellfish stock (cooked for 4 hours). Start plating crustacean jus, pumpkin puree, dried ants, cobia meat, roasted cacao nibs and thyme.

????SOUP: Prepare the broth using mushrooms, purple onions, lemongrass, ginger, dried shiitake mushrooms, turmeric, garlic, coriander, chillies in a pot. Sear the ingredients and then add water, black pepper, coriander seed and star anise. Repeat the process and then filter the broth. Add soy sauce and vinegar to the broth and leave overnight. Pan sear the cubed fish meat and flambe with Vermouth. Pan sear the hedgehog mushroom with butter. Start plating by adding the fish on the plate, mushroom, fermented black trumpet mushroom, and serve with mushroom broth.

????MAIN: Season the cobia with salt and oil then grill it on charcoal for 8 to 10 minutes. Dice the zucchini. Put the fish on the lard to melt. Sautee the zucchini with salt and pepper. Prepare the emulsion. Plate and serve.

#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 » Lê Anh Đỗ
LINE PRODUCER » Huỳnh Hà My
PRODUCERS » Huỳnh Hà My & Liz Peterson
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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Bizarre FLATFISH Challenge!!! | JAPANESE CHEF Vs VIETNAMESE CHEF

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FLAT FISH

1. HOKKAIDO SACHI
ADDRESS: 40 Đông Du, Bến Nghé, Quận 1, Thành phố Hồ Chí Minh
SOCIAL:

SASHIMI: Use the Iyakame process. Scale the fish skin. Remove the head and clean. Cut the tail and fillet the fish. Cut the fillet in sashimi bites. On a plate, add shredded radish, perilla leaves, flatfish sashimi, wasabi, grape seaweed, lemon cut, red seaweed, shredded carrot and cucumber. Garnish with daisy petals.

HIRAME ABURI NIGIRI: shape rice into small pieces, place sashimi on top of rice, torch and plate.

HIRAME NIGIRI: shape rice into small pieces, place sashimi on top of rice and plate.
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2. TRON VO RESTO
ADDRESS: Số 18 đường 270, KCD, Nam Hòa, Phước Long A, Quận 9, Thành phố Hồ Chí Minh
SOCIAL:

GRILLED FLATFISH: Pour boiling water over the fish. Remove intestines and scales. Score the fish.
Marinate with homemade sauce (ginger, garlic, scallion, fish sauce and other seasonings) and add minced leeks. Grill for 45 minutes.

#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: 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 » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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World's Expensivest Shrimp!!! From Farm to Fine Dining!

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RIVER PRAWN

1. LẨU TÔM CÀNG XIÊN
ADDRESS: 33 Trần Văn Quang Street, Ward 10, Tân Bình District
SOCIAL:

???? RAW RIVER PRAWN: Clean and cut open the shrimp’s body and plate it. Garnish with carrots and herbs. Serve with salt, pepper, lime juice and wasabi.

???? STIR-FRIED MANTIS SHRIMP WITH GARLIC: In a hot pan, add cooking oil, fresh garlic cloves, fried garlic cloves, fried pork fat, chilli sauce, fried mince garlic, fish sauce and pepper. Stir-fry for five minutes and then serve.
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2. SQUARE ONE RESTAURANT, PARK HYATT HOTEL
ADDRESS: 2 Cong Truong Lam Son Street, Ben Thanh Ward, District 1
SOCIAL:

???? TORCHED CARABINEROS, HOKKAIDO SCALLOP FOAM, JAMON IBERICO: First, blend oyster, parsley, grape seed oil, lemon, salt and black pepper together to make the oyster emulsion. Make the scallop foam that includes scallops, butter, carrots, thyme, onion, white peppercorns, fish stock, white wine and cream. Pump oyster emulsion in the oyster shell, add the carabineros shrimp tail and the jamon Iberico. Finally top up with the scallop foam.

???? TÔM KHO TỘ (CARAMELIZED RIVER PRAWN IN CLAYPOT): Firs, making the caramel sauce by adding cooking oil, sugar, scallion, garlic, shallots, chilli, fish sauce, chilli sauce, dark soy sauce, dried shrimp, water and pepper in a saucepan for 10 minutes until it becomes condensed. Prepare a clay pot and place it on the stove. Add cooking oil, onion, leak, ginger, blanched river prawn, coconut juice and caramel sauce. Cook well and then serve.

???? JOSPER GRILLED RIVER PRAWN, BISQUE, HERB EMULSION, CAVIAR: Step 1: Make the bisque sauce by roasting the river prawn shells, combining it with fish, then boiling the combination for 45 minutes. Strain to remove the shells. Make herb emulsion with a combination of chervil, thyme, parsley, cider vinegar and grapeseed oil. Blend to combine all ingredients. Blanch the whole prawn in boiling water for 10 seconds then cool it with ice for 45 seconds. Remove the tail shell and finish cooking in the Josper oven. Complete with caviar and baby herbs.

#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
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network

For business inquiries: marketing@befrs.com

5 of the world's BEST CAVIAR PREPARATIONS in Michelin star restaurants

​Discover 5 of the best caviar dishes in Michelin star restaurants all over the world. For more information and the full articles, please visit

Wbpstars.com - or World's Best Places - is a multichannel platform about the very best restaurants and hotels in the world. Here you will find many thousands of films and images of the world’s best places in the hospitality sector. Exclusive content - a documentation of the very best. Welcome to the ultimate content guide for food lovers, travellers and hospitality experts.

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$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.
- - - - - - - - - - - - - - - - -
????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

$10 Bird VS $100 Bird!! RARE Vietnamese Street Food!!

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BANG FOR YOUR BUCK: BIRDS

1. CHIM TROI RESTAURANT
ADDRESS: 100 Nguyễn Văn Tuyết (Ngõ 298 Tây Sơn Cũ)

???? CHIM BỒ CÂU KHÔNG LỐI THOÁT (NO EXIT DOVE): Clean the bird and then boil it for 8 minutes. Place the sticky rice (seasoned with MSG, salt, sugar, ground pepper) on a plastic wrap. Take the boiled dove out, and cut the head 2 small bones near the drumsticks and place them in the body. Wrap the sticky rice around the dove. Place it in a hot pan and deep fry until the sticky rice turns golden yellow. Serve with a mixture of ground peanut, sesame seeds and pepper-salt-chiffonade lime leaves- and a squeeze of lime.

???? PRICE: - 250.000 VND - $10.00 USD
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2. NHÀ HÀNG BÌNH AN
ADDRESS: 37A Trần Kim Xuyến, Cầu Giấy, Hà Nội

???????? TIET CANH (RAW BLOOD PUDDING): Prepare a bowl of fish sauce, water, pepper. Add in heron’s gizzard and fried shallots. Pour the blood in that bowl and wait for 2 minutes. Serve with fresh herbs (thorny cilantro, basil, etc), peanuts and ground pepper

???? VAC OM KHE (BRAISED HERON WITH STARFRUIT): Torch and clean the heron. Cut the bird in half and soak in rice wine and ginger. Cut in bite-sized portions and then saute with garlic, ginger and lemongrass. In a wok, add chicken powder, msg, star-fruit cuts and silky fermented rice. Add water and a little ginger wine. Add chillies, then simmer for 10 minutes. Serve while hot.

???? PRICE: 600.000 VND - $24.00 USD for two dishes
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3. CHIM 306 RESTAURANT - BIRD 306 RESTO
ADDRESS: 42 Tăng Bạt Hổ
???????? TIET CANH (RAW BLOOD PUDDING): Prepare a bowl of fish sauce, water and pepper. Add Eurasian coot’s gizzard, minced pork, pork cartilage, thorny coriander and fried shallots. Pour the blood in that bowl and wait for 2 minutes. Serve with fresh herbs (thorny cilantro, basil, etc), peanuts and ground pepper

???? SAM CAM TIEM THUOC BAC (BRAISED EURASIAN COOT WITH TRADITIONAL MEDICINES): Clean the bird and then chop it into bite-sized portions. Put all ingredients including radishes, lotus root, ginger, scallion, mushroom, 8 different kinds of traditional medicine and the chopped up bird in a clay pot. Stew in a clay pot for 20 minutes. Blanch the mugwort leaves, then add it in the pot.

???? PRICE: 700.000 VND - $80.00 USD for two dishes

#BestEverVietnamFoodTour #BestEverFoodReviewShow #BEFRS
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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 » Ngoc Le Hong
PRODUCERS » Huỳnh Hà My & Khoi Chung
LINE PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com

【台灣 蘭嶼】|藍色天堂/海釣10秒中魚/藍洞潛水/玉女岩/潮間帶月光螺《世界第一等》982集完整版

????English subtitles ????Click closed captions (CC) in the ''YouTube''
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10/03(六)播出
????晚上2000????八大綜合 28頻道
????晚上2100????Youtube ???? GTV世界第一等 World's No.1

【蘭嶼】藍色天堂
????探索人之島 發掘海上珍珠魅力
????旅人民宿 享受小島生活
????達人帶路 10秒就中魚?!
????現撈海味 銷魂好滋味
????台灣最美 潛進水下世界
????天然廚房 海灘就是大冰箱
????美味海貝 原味最對胃!
????旅人避風港 獨享放鬆空間
????探索人之島 發掘海上珍珠魅力

Lanyu The blue paradise
????Explore the island! Discover the amazing place.
????Tourist Inn! Enjoy island life.
????Fishing with the expert. Just 10 seconds.
????The fresh seafood, the tasty feast.
????Taiwan's best, the amazing underwater world.
????Nature is the kitchen. The seaside is my fridge.
????The delicious cowrie, so tasty!!
????A haven for relaxation. Only for you.

There are more than 20 diving spots in Lanyu. It has been rated as the world-class diving place by the New York Times.
The stunning blue underwater world is the pride of Lanyu. You can see different fish and colourful corals.
Every diver loves this paradise. Due to the rich marine life, Lanyu is also an ideal place for fishing.
Regardless of your skill levels, anyone can enjoy fishing here. Fishing with an expert, you will feel satisfied and have the opportunity to try the most authentic fishermen dishes.
Lanyu Tourist Inn aims to become the best leisure place for tourists. People can exchange opinions about this trip, and the owner also likes to provide information about secret locations. The owner hopes that visitors can relax and enjoy life at their own pace. Know yourself better.
Let us follow the experts to find delicious seafood in the intertidal zone. That's hidden delicious food that must be tried.
How amazing will it be? Let us find out with experts.

????Premiere ????Saturday 9pm ,05 SEP on YouTube

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982【????店家資訊 Info】:
背包客棧????FB 蘭嶼旅人‧Rover
海釣????FB蘭嶼-薰多琦海景休閒民宿
潛水????FB 蘭嶼 蘭底潛水
潮間帶採貝????FB 後山傳奇 線撈海鮮熱炒店
冰店????FB 島民冰狗店
-------
Special Thanks To:
英文字幕翻譯English subtitle translator▶️yehhsiaopu@gmail.com
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請鎖定《世界第一等》
電視首播GTV28台 ▶ 週六 晚間八點
網路首播Youtube ▶週六 晚間九點
♡訂閱+開小鈴鐺Youtube▶
★按讚FB▶
★追蹤IG ▶
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#蘭嶼#旅人#背包客棧#海釣#藍色吸血鬼#潛水#藍洞#玉女岩#潮間帶#月光螺#冰店#龍門港

Can You Eat That?? World’s STRANGEST Animal Organ Dishes!! | Full Series (Sonny & Calvin)

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24H SERIES DOCUMENTARY

A full compilation of our 24-hour series! Join us while Calvin & I experience true nose to tail dining!

#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: 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 » Hà Nhật Linh
PRODUCERS » Khoi Chung, Huỳnh Hà My & Liz Peterson
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
x

Giant CLAM Challenge!!! | CHINESE CHEF vs VIETNAMESE CHEF

Thanks to Omaze for sponsoring this video. For your chance to win $100,000 cash to live your best life and support a great cause, enter at

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GEODUCK

1. NGAN DINH RESTAURANT
ADDRESS: Level 5, Windsor Hotel, 19 An Duong Vuong Street, District 5, HCMC
SOCIAL:

????????GEODUCK SASHIMI: Blanch the geoduck in a bowl of hot water. Carefully take out the skin around the neck and use a knife to remove the shell. Get rid of the internal organs. Cut it into crispy thin slices, and place on ice. Serve with wasabi and soy sauce.

????????GEODUCK WITH X.O SAUCE: Cut the geoduck’s neck into thick chunks. Flour coat it and flash fry it in high heat. Blanch the mushroom and celery and then stir fry with bell pepper. Season with X.O sauce, salt, sugar and MSG. Add the geoduck then wok fry.

????????DOUBLE-BOILED SOUP WITH SLICED GEODUCK: Make the broth with pork, chicken, Jinhua ham, dried scallops, pepper and dried mandarine peel. Steam for 8 hours. Use a colander to remove all ingredients. Place geoduck thin slices over bean sprouts, fried rice sheet/cracker, julienne ginger and scallion. Boil the broth, and pour over all ingredients in a serving bowl.

????PRICE: 3.360.000 VND/ $146 USD for each dish
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2. NGOC SUONG SEAFOOD AND BAR
ADDRESS: 6a Thai Van Lung, Ben Nghe Ward, District 1, HCMC
SOCIAL:

????????RED POMELO AND COCONUT HEART SALAD: Mix red pomelo, shredded green mango, coconut heart, onion, chocolate mint, Thai mint, geoduck, noodles and peanut. Squeeze lemon on top, and season with homemade diluted fish sauce. Place the mixture in a coconut. Add crunchy potato slices, top the dish with watermelon foam.

????????NGOC SUONG “SPHERE” FISH SALAD SAUCE AND MARINATED GEODUCK SASHIMI: Spherify the peanut sauce. Place it on a shell and add marinated geoduck. Top it with a gold flake. Add the fume then close the lid.

????????HANOIAN PUREE CONGEE WITH GEODUCK, SLOW COOKED SOFT BONE: Add minced pork, slow cooked soft bone and geoduck slices. Pour in the pureed congee. Add truffle flakes and garnish with ground pepper.

????????GEODUCK COTTON CANDY: Marinate geoduck with a shot of coffee. Season the foie gras with salt and sear it on the grill. Add sugar in the cotton candy machine. Put a piece of foie gras and geoduck. Spin the stick around until the cotton candy fully coats the foie gras and geoduck.

????PRICE: 6.384.000 VND/ $277 USD total

#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: 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 » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com

Olive Wagyu in Japan - The rarest Steak in the World

Olive Sanuki Wagyu, exclusively raised in Kagawa prefecture is fed on the remains of pressed olives - It's considered the rarest beef in the world. If you try hard you might notice the underlying taste of olives. The choice of steak is Olive Beef Sirloin 200g -

How to BEAT a LUXURY BUFFET!!! UNLIMITED SEAFOOD!!

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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.
- - - - - - - - - - - - - - - - -
????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.
- - - - - - - - - - - - - - - - -
????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

Why Caviar is so DANG Expensive!!! From Farm to Fine Dining!!

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CAVIAR

1. SUN DALE JV CAVIAR FARM
ADDRESS: Commute 1, Da Sar Ward, Lac Duong District, Lam Dong Province
SOCIAL:

???? PRICE: CASPIAR IMPERIAL CAVIAR - 1.750.000 VND / $76USD per 50g | SUN DALE GOLDEN ALBINO CAVIAR - 2.880.000 VND / 125 USD per 30g
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2. FUME - JAPANESE FUSION CUISINE
ADDRESS: 74/7L Hai Bà Trưng Street, Bến Nghé Ward, District 1, HCMC
SOCIAL:

????SALMON ROE SOAKED IN TRADITIONAL SOY SAUCE: Cut open a salmon and remove the roe. Wash it thoroughly with sake, salt and water. Rinse well then add ice to avoid shrinkage. Marinate in soy sauce, seaweed, mirin wine, and water for 3 hours. Serve.

????SALMON ROE SUSHI: Take a small portion of rice, wrap with a seaweed leaf. Add salmon roe on top.

????HOKKAIDO FRESH SALMON ROE, SEA URCHIN AND SALMON TARTARE: Fry a piece of rice paper to make the base. Add salmon tartare and secret ingredients. Add an egg yolk in the middle. Put salmon roe around the yolk. Add 3 sea urchins. Have a squeeze of Yuzu lemon. Garnish with edible flowers and gold flecks then set up the smoke.

????JAPANESE TRADITIONAL CLAYPOT: Cook the rice. Add Dashi (the broth to cook the rice) made from kelp and dried shredded fish from Hokkaido. Add 5 kinds of mushrooms to cook with the rice in the clay pot for 25 minutes After rice is cooked, add the following on top: Charcoal grilled Japanese Kuroge Beef A5 Sirloin, Salmon roe from Hokkaido, Sea urchin from Hokkaido and Homemade Japanese stewed black beef.

???? PRICE: Hokkaido Salmon Roe Dish - 440.000 VND/ $20.00 USD | Japanese Claypot - 5.000.000 / $217 USD
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3. QUINCE
ADDRESS: 37 Ky Con Street, Ben Nghe Ward, District 1, HCMC
SOCIAL:

????CAVIAR PUFFS: Prepare the puff, make a hole in each puff. Add the filling of camembert custard, pickled jalapenos and top with half a teaspoon of imperial caviar. Add the filling of hollandaise cream, caramelized chutoro tuna, and top with half a teaspoon of amur caviar.

????CARABINERO PRAWN TARTARE: Flour coat the head of the prawn. Fry the head of the prawn only. Season with the sauce made from the shell of the body of the prawn, a squeeze of lime, chives and top with half a teaspoon of amur caviar.

????BORSCHT JELLY, PICKLED BEETROOTS, SMOKED CREAM AND IMPERIAL CAVIAR: Make borscht jelly at the bottom of a beetroot. Add pickled beetroot cubes, smoked creme fraiche and top with imperial caviar. Garnish with chiffonade dill. Put the beetroot top back.

????BBQ HOKKAIDO SCALLOP, SMOKED POTATO FOAM AND OSCIETRA CAVIAR: Season the scallop with salt and olive oil. Grill the scallop in charcoal. Place seaweed, then place the scallop quarters on it. Spray potato foam on a scallop shell, top with oscietra caviar.

????BONE MARROW WITH OSCIETRA CAVIAR: Grill a bone on charcoal for 10 minutes. Put it in a woodfire oven for another 3 minutes. Torch the marrow. Season with a pinch of ground pepper. Top with oscietra caviar. Serve with toasted bread slices.

????PRICE: Bone Marrow with Oscietra Caviar - 990.000 VND/$40 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.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCERS » Liz Peterson, Huỳnh Hà My & Khoi Chung
LINE PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
x

I Only Ate TESTICLES for 24 Hours!! Extreme Street Food in Asia!!

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TESTICLE TOUR

1. Hào Phong Goat Noodles
ADDRESS: 71 Nguyễn Kim, District 10, HCMC

HỦ TIẾU PÍN DÊ (GOAT TESTICLES NOODLES): Noodles: Blanch the flat rice noodles with bean sprouts. Pour the broth | Testicles: Shimmer the pair of testicles, then cut into small pieces. Add the broth. Serve with Satay chili, fermented tofu sauce and perilla leaves.

???? PRICE: 500.000VND /$21.00 USD
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2. Grand Sushi KO
ADDRESS: SH06 Parkview 5, Vinhomes Central Park, Binh Thanh District, HCMC

SHIRAKO PONZU (CODFISH SPERM SACK WITH LEMON AND SOY SAUCE): Blanch the sperm sack. Add to ice water then cut it into bite size. Add lemon and soy sauce. Garnish with shredded radish, Japanese chili sauce, Salmon eggs, flying fish eggs, and chopped scallion.

SHIRAKO OSUIMONO (CODFISH SPERM SACK SOUP WITH SEAWEED): Blanch the sperm sack. Add to ice water then cut it into bite size. Boil the seaweed broth, then add Sake and Mirin sauce. Wait around 30 seconds then add crab-roe paste and the shirako cuts and cook for 3 minutes. Add a nameko mushroom and scallion and it is ready to serve

SHIRAKO TEMPURA (FRIED CODFISH SPERM SACKS): Blanch the sperm sack. Add to ice water then cut it into bite size. Prepare the batter. Flour coating the sperm sack cuts and dip them in the batter. Deep fry them alongside with a mushroom and perilla leaves. Serve with traditional Japanese tempura sauce.

???? PRICE: Dish 1: 218.000VND / $10.00 USD | Dish 2: 250.000VND / $11.00 USD | Dish 3: 250.000VND / $11.00 USD
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3. NO.96 RESTAURANT
ADDRESS: 117 Võ Văn Tần, Ward 6, District 3, HCMC

NGỌC KÊ CHÁY TỎI (ROOSTER TESTICLES IN A HOT PAN): Blanch the testicles. Prepare a hot pan, add oil and garlic. Add chicken testicles, water and the special sauce including oysters sauce, soy sauce, chili sauce, MSG, seasoning powder and sugar. Garnish with scallion leeks and shredded onion. Serve on a hot pan

???? PRICE: Butter fried crickets - 195.000VND / $9.00 USD
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4. 146 RESTAURANT
ADDRESS: 146 Hậu Giang, Ward 6, District 6, HCMC

???? PRICE: NGẦU PÍN TIỀM THUỐC BẮC (BRAISED BULL TESTICLES WITH CHINESE MEDICINE) - 350.000VND/$15.00USD | NGẦU PÍN XÀO SA TẾ (SAUTEED BULL TESTICLES WITH SATAY CHILI) - 350.000VND/$15.00USD

#BestEverSaigonFoodTour #BestEverFoodReviewShow #BEFRS
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INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK » @cebook

????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. »
@rPatreon

Our VIP Patrons: 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 » Dương Quốc Huy
PRODUCERS » Khoi Chung and Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com

Massive DINO HEART!! Eating ONLY Animal Hearts for 24 Hours!! (Amazing Cooking Skills!!)

Go to or use code besteverfood to get a 2-year plan with a huge discount plus 1 additional month for free! Thanks to NordVPN for sponsoring the video.

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HEART

1. TRANG TRẠI ĐÀ ĐIỂU HỒNG NAM (Ostrich Farm)
ADDRESS: Van Hoa Ward, Ba Vi District, Ha Noi
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2. GÀ ĐỒI BA VÌ RESTAURANT
ADDRESS: TL87A, Tân Lĩnh Ward, Ba Vì District, Hà Nội

❤️ GRILLED OSTRICH HEART: Cube half of the heart then season with ginger, shallots, minced chillies, MSG, chicken powder, oyster sauce, sugar and cooking oil. Place the heart on skewers and grill for seven minutes.

❤️ STIR-FRIED OSTRICH HEART: Cut the heart into bite sized portions. Season with cooking oil, garlic, MSG, chicken powder, onion, carrot cuts, chillies and water. Stir-fry for two minutes, then add pineapple slices and celery. Continue stir-fry for two minutes and then serve.

???? PRICE: 120.000 / $5.40 USD each
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3.SONG DƯƠNG RESTAURANT
ADDRESS: 9 Hàn Thuyên, Phạm Đình Hổ Ward, Hai Bà Trưng District, Hà Nội
SOCIAL:

???? SAUTEED GOAT HEART WITH GARLIC & CELERY: Cut the goat kidney and heart in half and then slice them up. Add shallots and garlic in a hot wok. Add kidney and heart, then season with MSG, chicken powder, salt, sugar, carrots, mushrooms, onions and ginger. Add sesame oil, fresh chillies, leeks and celery. Stir-fry for two minutes and then serve.

???? GOAT HEART IN TRADITIONAL MEDICINAL BROTH: Make broth from 9 different traditional medicines including ginseng, lotus seeds, leeks, mushroom, ginger, etc with goat bones for 2 hours. Cook one heart and two kidneys in the broth for five minutes. Serve with mugwort leaves.

???? PRICE: Sauteed Goat Heart - 250.000 VND / $10.08 USD | Heart in Medical Broth - 350.000 VND / $15.00 USD
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4. MARRAKECH RIAD RESTAURANT
ADDRESS: 42/60 Nguyễn Giản Thanh, District 10, HCMC
SOCIAL:

???? GRILLED COW HEART ON SKEWERS: Cut the heart into big, thin slices and place on grill. Season with salt and pepper then dice into cubes. Wrap the caul fat around the heart cubes and grill. Season with cumin. Plate with a pinch of cumin and salt. Serve with bread and mint tea.

???? MOROCCAN TRADITIONAL BREAD: Mix flour, salt, and dried yeast. Let it rest and rise for 45 minutes. Make it into a flat bread and pan fry.

???? PRICE: 80.000 VND / 3.5 USD per skewer
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5. HUYẾT CHƯNG 122
ADDRESS: 122 Phạm Văn Hai, Tân Bình District, HCMC
SOCIAL:

STEAMED BLOOD WITH ASSORTED ORGANS: Place a scoop of steamed pork blood in a bowl. Add tongue, heart, intestine, pancreas, tendon, bladder and brain. Garnish with ginger, ground pepper, scallion, and then pour in the broth. Serve with a small baguette to dip in the broth.

????PRICE: 50.000 VND / 2.2 USD

#BestEverHeartTour #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: Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, SAM SOM, 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 » Ngoc Le Hong
PRODUCER » Khoi Chung
LINE PRODUCERS » Khoi Chung + Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com

Korea's Strange Skin Obsession!! Eating ONLY Animal Skin for 24 Hours!!!

Thanks to Keeps for sponsoring this video! to get 50% off
your first order of Keeps hair loss treatment.

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SKIN

1. ĐỘC QUÁN
ADDRESS: 86 Hoàng Ngân, Trung Hoà Ward, Thanh Xuân District, Hà Nội
SOCIAL:

???? BUFFALO SKIN SALAD: Scrub the skin with salt then grill the skin on charcoal. Dip it in water, scratch the burnt meat and cut the skin into slices. Add carrots, garlic, peanuts, chili powder, shredded banana flower, herbs and buffalo skin. Pour bamboo shoot pickle juice on top and mix well.

???? PRICE: 169.000 / $7.30 USD
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2. BBQ ÔNG MẬP
ADDRESS: 126 Sương Nguyệt Anh, Bến Thành Ward, District 1, HCMC
SOCIAL:

???? GRILLED PORK RINDS: Prepare a batch of boiling sauce including scallion, ginger, garlic, chillies and Korean soy sauce. Boil the skin for 20 minutes. Take it out and score the outer side of the skin. Place it in a pressing machine to avoid excess fat. Grill at the table.

???? PRICE: 600.000VND/750g/5 portions / $26.00 USD
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3. XÔI GÀ PHẠM HÙNG
ADDRESS: 310 Phạm Hùng, District 8, HCMC
SOCIAL:

???? STICKY RICE WITH CHICKEN SKIN: Place a scoop of sticky rice on a plate and add liver pate. Top with crispy chicken skin. Drizzle condensed fish sauce and tamarind sauce on top. Garnish with pickled daikon and carrots.

???? PRICE: 35.000 VND / $1.50 USD
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4. FISZI PROCESSING FACTORY
ADDRESS: Bà Rịa Township, Bà Rịa Vũng Tàu Province
SOCIAL:

???? FISZI COD FISH SKIN SNACK - DOUBLE SALTED EGGS FLAVOR

???? FISZI COD FISH SKIN SNACK - QUADRUPLE SPICY FLAVOR: Flour coat fish skin and fry two times. Toss fried skins in a spinning centrifuge machine. Place in a mixing machine to absorb all the seasonings including salted egg powder, herbal powder, paprika and curry leaves. Add real salted eggs during the mixing process. After 5 minutes, blow hot air in the mixing bowl. Add fish skin, dried chillies and curry leaves in a packet and seal.

???? PRICE: 59.000 VND / 2.9 USD each

#BestEverSkinTour #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: Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, SAM SOM, 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 » Ngoc Le Hong
PRODUCERS » Khoi Chung
LINE PRODUCERS » Khoi Chung + Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com

INSANE LOBSTER Cleaning and Cutting Skills - How To Prepare The Perfect Lobster

Native lobsters are blue on the outside, and when you cook them they go bright red. The edges of the meat should take on that colour, so the fresher the lobster, the redder the meat will be on its outside. The white of the meat should also be bright - if it's not that fresh it will be yellowed. If you want to appear like you eat lobster regularly, you should definitely comment on the whiteness of the meat or the brightness of the colour.
Size matters, but not in the way you might think
Don't order a lobster for two. You may be trying to be romantic, but it's much better to order two smaller lobsters than one great big one; the bigger a lobster is, the tougher the meat.

The smaller the lobster, the more tender it will be. Also, when a lobster is smaller, more of its meat will touch its shell, giving it much more flavour. If you try to impress by ordering the biggest lobster, you'll just look like you're trying to show off.

To compliment a good lobster say that looks like a plump lobster, it's really full in the shell.

Know your cracker from your lobster fork
If you want to impress, you should know the right names for your tools. Normally on the table you'll have a pair of pliers - known as a cracker - to break into the lobster. You'll also have a spiked pick called a lobster fork so you can get all the meat from inside the knuckle. A big faux pas would be to try to get into the shell with your knife and fork (although you can use cutlery once you're in). It's also OK to get your hands messy. Just put your napkin up and get stuck in.
Eat your lobster in the right order
If you want to get one up on a dinner guest, you could point out that they're eating their lobster the wrong way around. When you're eating hot lobster, eat the tail first because that's going to go cold the quickest. Save the claws until last as they take the longest to get into and are going to stay warm. Eating in this order will also be a lot easier - it will look a lot cleaner (as you can discard the bits of shell easily), and a lot more organised.

Avoid eating lobster brains - unless you know you can handle it
You can eat the body of the lobster, but if you're out on a date and you haven't done it before, I'd advise that you don't.

Personally I would only ever eat a little bit anyway, but most people don't like it. You will be able to see the brains and bits easily - it's a browny green colour, and has a completely different taste and texture (it's very strong and not as sweet). Don't eat it unless you know you like it or you'll risk looking rather foolish.

If you're not sure start off with Lobster Thermidor
When some people see shellfish straight-up in front of them they can get scared if they don't have a sauce with it. If you haven't had lobster before, or you're not feeling very confident about it, start with Lobster Thermidor. This is served with a creamy béchamel sauce, which has a little bit of mustard, brandy and tarragon. The half-cooked lobster is removed from its shell and mixed with the sauce before being placed back into the oven to bake. Each element compliments the other.

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BY DAVID LEVESLEY

A suave gentleman will stick with a classic side
It you really want to appear to be a lobster connoisseur, minimal seasoning is best. You want to be able to appreciate the very sweet and subtle taste of the lobster rather than drowning it out. If you're having cold lobster, expect a side of tomato and horseradish sauce as well as mayonnaise with some lemon to squeeze. If you have it hot, it should come with a little bit of garlic butter or parsley. You do sometimes see lobsters with lots of spice in curries (and it's nice), but this is likely to overpower the taste of the lobster. To look like you know your stuff, steer clear of sauces that sound too powerful.

PREPARATION
Split the lobsters, remove the entrails, place the halved lobsters on a baking tray lined with baking paper.
Mix the butter with 1 tbsp harissa, spread the harissa butter on the halved lobsters.
Grill the lobsters under the grill in the oven for about 5-6 minutes, until the butter is well browned.
Arrange the lobsters on the plate and serve with lemon and bread.

Harissa:
Mix the pepper with garlic, lemon rind and juice and chilli into a thick paste.
Mix it well together with the herbs and dried spices. Season with salt.
Allow the harissa to rest for at least an hour before serving. It can be stored in an air-tight glass for a week in the fridge.

Lobster - Teppanyaki in Okinawa, Japan

Teppanyaki dinner including cooking a live lobster, beef and some side dishes. Filmed in Naha, Okinawa.

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