Japanese Street Food - $600 GIANT RAINBOW LOBSTER Sashimi Japan Seafood
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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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
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
New York City Food - GIANT BLACK PEPPER LOBSTER Laut Seafood NYC
Bahamas MEGA-SIZED Lobster!! Carribean's Eye-Popping Seafood!!
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All Covid-19 protocols were followed during the filming of this episode. Huge thanks to our friends at Atlantis Resort for helping to make this trip possible. Be sure to book your stay with Atlantis for a wonderful experience in The Bahamas :
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1. MONTAGU BEACH FISH MARKET
ADDRESS: Montagu Beach
INTERVIEWEE: ALAN BROWN
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2. SIP SIP
ADDRESS: Atlantis Resort - Paradise Island
INTERVIEWEE: Chef Kim Burrows
????LOBSTER QUESADILLA: Boil dice carrots, onion, and celery. Add lobster and let boil for 10-15 minutes. Once boiled, remove lobster from the pot and place in an ice bath. Remove the lobster meat from the tail, then dice the meat. Separately, mix together grated pepper jack cheese, white cheddar cheese & 3 stems of scallions. Lightly brush olive oil on the outer part of the 10-inch tortilla. Sprinkle ancho chili powder. Add cheese. Add chopped lobster meat and sprinkle a touch of cheese then close. Place on a flat top grill and let cook until golden brown on both sides.Squeeze chipotle Cremer on top and drizzle salsa in the middle. Sprinkle green onions on top.
????PRICE: $45 USD
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3. ATLANTIS BEACH
ADDRESS: Atlantis Resort - Paradise Island
INTERVIEWEE: Chef Elrod Munnings
????LOBSTER STUFFED BANANA LEAF: Grill the banana leaf on the grill to make it pliable. Place the banana leaf down first, then add the three ounces of the cook grits as the base. Add two ounces of lobster filling on top of the cooked grits. Oil all 4 sides of the banana leaf to help it stick together and fold. Once that is done oil the grill and place the stuff banana leaf on the grill and cook for 6-8 mins. Once complete open the stuff banana leaf and garnish with the mango salsa, micro greens and olive oil.
????PRICE: $18 USD
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4. FRANKIE GONE BANANAS
ADDRESS: Atlantis Resort - Paradise Island
INTERVIEWEE: Chef Maxine Smith
????LOBSTER TAIL: Blend ingredients (Cilantro, parsley, spring onions, garlic cloves, ginger, lime juice, lemon juice, olive oil, jerk sauce, fresh orange juice, sea salt and pepper) together. Rub evenly on Lobster, place on an open grill to mark. Remove from the char grill and place in an oven at 350 degrees for 20 minutes. Serve with salad, sweet potatoes & salad
????JUNKANOO AVOCADO SALAD: Peel and dice mango, pineapple and avocados. Slice purple red orions and heirloom tomatoes. Place all ingredients (including fresh orange juice, lemon juice, small red onion (sliced) & lime juice) in a mixing bowl and toss, season with salt and pepper.
????PLANTAIN: Toss plantains with olive oil and roast until golden brown. Take out of the oven and sprinkle on cinnamon and honey.
#BestEverBahamasTour #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
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
PA » Jaison Merrick
VIDEO EDITOR » Lê Anh Đỗ
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
Singapore's RECORD BREAKING Chili Crab!! Massive Seafood of Asia!!
???? WATCH OUR MAIN CHANNEL »
???? HOLY INDIAN STREET FOOD »
???? BEFRS MERCH »
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???? 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!
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
How to BEAT a LUXURY BUFFET!!! UNLIMITED SEAFOOD!!
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????SUPPORT OUR MISSION»
???? 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.
- - - - - - - - - - - - - - - - -
????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
$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
- - - - - - - - - - - - - - - - -
????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
European Lobster Trapping!! Seafood Gold in the Atlantic!!
???? NEW CHANNEL ALERT!! »
???? BEFRS MERCH »
???? SUPPORT OUR MISSION »
???? FOLLOW JENS IVAN » @jens_ivan
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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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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
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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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.
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????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
World’s Expensivest FRENCH TOAST!! It's Not What You Think!! | FANCIFIED Ep 3
Install Raid for Free ✅ IOS: ✅ ANDROID: ✅ PC: ???? and start summoning awesome champions!
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FANCIFYING BREAKFAST
1. L'USINE
ADDRESS: 24 Đường Thảo Điền, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh
SOCIAL:
????FANCIFIED EGGS BENEDICT: Prepare English Muffin dough. In a pot with chicken stock, add peas. Mash the peas then place back on the stove and add butter. | Grilled Black Pudding: Fry the black pudding in olive oil. | Seared Scallops: Season scallops with salt and pepper and then sear in a pan with olive oil and butter. | Quail Eggs: In a pot, bring water and vinegar to simmer. Carefully crack the quail eggs into the water and remove before it is fully cooked. | Hollandaise: Mash and strain the salted egg yolk. Prepare regular egg yolks. Mix together cider vinegar, tarragon, shallots and white wine to create a tarragon reduction. Add mixture to the egg yolks. Whisk over heat for one minute and then mix in the salted egg and butter. | Assemble the English Muffin.
????PRICE: $80.00 USD
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2. CAFE MARCEL
ADDRESS: 28 Ngô Quang Huy, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh
SOCIAL:
????FANCIFIED FRENCH TOAST: Chicken Stock: In a pot, add chicken bones, mirin, a sweet rice wine, sake, soy sauce, kombu, ginger, lemongrass, brown sugar, spring onion, sesame oil, shiitake mushrooms and water. Cook until it has a gravy-like consistency. | Iberico Bacon: In a frying pan, add olive oil and bacon strips and tiny bacon bits. | Assemble: Stuff the cooked bacon into the freshly-baked brioche bread. Drizzle bacon bits around the french toast and pour the chicken stock on the plate.
FOR A LIMITED-TIME ONLY, YOU CAN TASTE THIS DISH YOURSELF AT CAFE MARCEL. ONLY 10 DISHES ARE AVAILABLE.
????PRICE: $100.00 USD
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3. KITCHEN
ADDRESS: 70 Đ. Số 66, Thảo Điền, Quận 2, Thành phố Hồ Chí Minh
SOCIAL:
????FANCIFIED BREAKFAST SANDWICH: Bagel: Spread butter on the outside of the freshly-baked bagels and wrap with the gold sheets. | A5 Wagyu Beef: Marinate the wagyu with salt, pepper & olive oil. Pan sear until it's medium rare. | Foie Gras: Pan sear the foie gras, seasoning with salt & pepper. | Scrambled eggs: Scramble the eggs with truffle oil. | Lobster salad: Boil champagne then add chicken stock, butter and saffron and allow it to simmer. Add the lobster tail. Remove the lobster tail and wrap it into a circle. Create a flower, adding in lettuce and drizzle with blueberry sauce with mint. | Assembly: Take bottom of the bagel and slather with aioli. Add truffled scrambled egg and shaved black truffle. Add A5 wagyu, then the foie gras and the top bagel.
PRICE: $300.00 USD
#BestEverVietnamTour #BestEverFoodReviewShow #BEFRS
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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: 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 » Liz Peterson
COLOR & MASTER » Quí Nguyễn
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.
- - - - - - - - - - - - - - - - -
????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
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.
- - - - - - - - - - - - - - - - -
????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
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.
- - - - - - - - - - - - - - - - -
????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
$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 »
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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
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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????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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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
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.
American Food - BLUE LOBSTER SASHIMI Park Asia Brooklyn Seafood NYC
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.
- - - - - - - - - - - - - - - - -
????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