GIANT SEAFOOD on Africa’s Biggest Island! Catch and Cook with Primitive Technology!
????MALAGASY TRAIN FOOD! ABSOLUTE NIGHTMARE!! »
????????GO ON YOUR TOUR OF MADAGASCAR! »
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Special thanks to Joel and Ramartour Madagascar for helping us capture the undiscovered parts of Madagascar. Go on your own tour of Madagascar with Ramartour and follow them on Instagram for more Madagascar info: @ramartour_madagascar
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» THE MALAGASY SEAFOOD
1. MANAKARA FISHING VILLAGE: Seafood Feast
ADDRESS: Manakara, Madagascar
????CASSAVA: Boil cassava in water for 30 minutes. Once soft, mash the cassava, mixing in crushed peanuts until the texture is similar to mashed potatoes.
????BREADFRUIT: Boil the breadfruit until soft, then add a bit of salt and mash.
????SHRIMP: Sauté shrimp with onion and tomato. Add cassava leaves on top and allow it to boil in water to create a shrimp soup.
????TUNA: Cut the tuna into sections and put it in a hot steel pot. Add in fried onion, tomato and salt and allow it to steam until cooked through.
????(What the heck? Where’s the lobster emoji?) LOBSTER: Cut the lobster down the center and grill to perfection!
????PRICE: Tuna 2.26 USD/8,000 MGA per kg (our tuna cost 10 USD) | Rainbow Lobster 5 USD/18,000 MGA
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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. »
????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. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
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.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
For business inquiries, please email: team.befrs@gmail.com
EXTREME African Seafood!!! WILD Tanzania Street Food in Dar es Salaam!!
Thanks to BetterHelp for sponsoring this video! Visit to get 10% off your first month today! Join the over 2,000,000 people taking charge of their mental health with the help of an experienced professional.
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???? LUSAJO ASAJILE’S (SAJO) INSTAGRAM » @langensoul
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1. KIVUKONI FISH MARKET
ADDRESS: Dar Es Salaam, Tanzania
????????FRIED TUNA: Cut the tuna into steaks and clean. Grate ginger over the tuna steaks, patting it down. Add salt. Fry for 7-10 minutes.
????????SARDINE SOUP: Slice tomatoes into with sliced onions. Place pot on fire. Add salt and mix. Peel and slice green mango. Add water and green pepperoncini.
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2. ON POINT KITCHENS
INSTAGRAM: @onpointkitchenstz
????????FIRIGISI CHANGIMOTO: Mix together blended garlic, soy sauce, meat tenderizer and lime. In a big frying pan, add oil then add gizzards. Fry for 10-15 minutes then place in a bowl. In a new pan, add water, soy sauce, red onions and mix. Add vinegar and gizzards.
????????CHIPS MAYAI AKA ZEGE: Mix together green peppers, carrots and onions. In a small bowl, add eggs and salt. In a small omelet pan, add oil then french fries and top with veggie mix. Place on a charcoal grill. Pour an egg on top and allow it to cook.
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3. COCO BEACH
????????MASHED POTATO IN COCONUT: Hollow out coconut. Add coconut cream, mashed potato and mishikaki. Remove wood skewers | Coconut cream: mix chili powder, lemon, salt, and coconut cream.
????????UROJO: In a bowl, add a hard-boiled egg, spinach, pakora, kachori, and cassava crisps. Pour soup on top | Soup: wheat flour mixed with mango juice and salt and lime.
????????BEEF MSHIKAKA: Skewer beef and grill. Mash some cassava and sprinkle salt on top. Add red juice (tomato sauce) and yellow juice (carrot, green chili, ginger and garlic and onion).
#BEFRS #BestEverTanzaniaTour #BestEverFoodReviewShow
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Duong Quoc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Huỳnh Hà My
PRODUCTION ASSISTANTS » Khoi Chung & Huỳnh Nhi
LOCAL PRODUCER: Gumbo Mhandeni (@the_vigillant)
PRODUCTION COMPANY » Experiential Travel Africa (email: info@experientialtravelafrica.com)
LOCAL FIXER » Adam Nikinde
LOCAL PRODUCTION ASSISTANT » Fahad Fuad
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
French Chef Prepares RARE Red Spiny LOBSTER 5 Ways!!
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???? SUPPORT OUR MISSION»
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GIANT SPINY LOBSTER
1. CALISA FOODS
ADDRESS: 538 Võ Văn Kiệt Street, Cầu Kho Ward, District 1, Hồ Chí Minh City
SOCIAL:
????PRICE: 637.000 VND/ $277 USD for 7lb lobster
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2. QUINCE
ADDRESS: 37 Ky Con, Ben Nghe Ward, District 1, Hồ Chí Minh City
SOCIAL:
????LOBSTER KOMBU-JIME: Wrap lightly-salted lobster meat in kombu and plastic wrap. Chill in the fridge for more than 2 hours. | Thai seafood dressing: Blend green big and small chillies, garlic, coriander root, palm sugar, fish sauce, pickled garlic and pickled juice together. Add more coriander and a squeeze of lime, then add lime leaves oil. Finish up with xanthan gum. Plating: Torch the banana leaf. Place two lobster slices on top. Add the brain oil (made of lobster brain and oil), Thai seafood dressing and garnish with fried garlic.
????LOBSTER LEG TEMPURA: Blanch lobster for 5 minutes and then quickly move it to an ice bath. Cut it in half, then remove the flesh from the legs. Prepare the batter by mixing all purpose flour, rice flour, cornstarch with soda. Flour coat the legs and dip them in the batter, then fry. Serve with truffle aioli and a lemon cut. Garnish with a pinch of salt and truffle flakes on top of the tempura.
????LOBSTER PITHIVIER: Blanch lobster for 5 minutes and then quickly move it to an ice bath. Cut in half. Remove the tail meat then mix with velouté sauce. Season with salt, pepper and butter then mix it. Add leek fondue. Place the lobster filling on a boiled Swiss chard then leave it in the freezer overnight. Roll the puff pastry. Add the filling in the middle. Seal the dough and brush with egg wash. Make a little hole on top of the pastry. Bake in the oven for 10 to 15 minutes. | Lobster jus: Fry the lobster shells and onions with a lot of oil. Add carrots, garlic, onions, celery and stir-fry then add the shells. Add tomato paste, white wine, beef stock and water. Let the sauce simmer for 1 to 2 hours. | Lobster oil: Fry the lobster shell with oil, purple onions, garlic, tomato, bell peppers. Season with bay leaf and thyme. Add tomato paste, then simmer. | Lobster jus sauce: Cook the lobster jus with butter, add lobster oil on top. Sear the lobster tail. Serve alongside the pithivier with parsnip remoulade. Pour the lobster jus sauce around the pithivier.
????BBQ LOBSTER: Blanch lobster for 5 minutes and then quickly move it to an ice bath. Cut in half. Season with salt and drizzle on olive oil. Make the kombu butter by mixing diced purple onions, rosemary, garlic, Japanese 7-flavoured powder, lemon zest, a squeeze of lemon and scallion. Mix it well. Add the lobster brain in, then cover the lobster with the butter mixture. Grill it on charcoal. Torch lightly before serving with black bread.
#BestEverSaigonTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
7 POUND LOBSTER FEAST! (Lobster Tail Sashimi + Lobster Blood Soup???)
Northern Vietnam Playlist →
Join the notification squad! Click the BELL icon to get updated as soon as a video is uploaded. New video every Wednesday!
About This Episode:
Check out Sky Garden in Ho Chi Minh City:
Come say hi on:
INSTAGRAM →
FACEBOOK →
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Support My Channel:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in creative freedom. Your generous donation will allow me the time and resources to create more videos for you. →
Disclaimer:
If you see any factual food errors in my video, please feel free to politely let me know in the comments.
I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.
Rwanda’s Street Food Market!! Eating Seafood in Africa’s Safest Country!
Get 20% OFF + Free Shipping with code BESTEVER at #manscapedpartner
???? WATCH OUR MAIN CHANNEL »
???? UNREAL ZIMBABWEAN STREET FOOD »
???? BEFRS MERCH »
Follow us on Instagram:
???? Sonny Side: @BestEverFoodReviewShow
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What kind of Street Food can you find in Rwanda? We're about to find out!
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????CREDITS:
VIDEO EDITOR » Hà Nhật Linh
CAMERA OPERATOR » Wife
Crocodile Lechon - The most OUTRAGEOUS food in the Philippines!
Crocodile Eggs! →
Learn more about ONETRIP Tours →
VIDEO INFO:
Location: Davao Crocodile Park
Web:
Facebook:
Food mentioned in video:
Crocodile Lechon
Crocodile Spicy
Crocodile Steak
Crocodile Crispy Pata
Come say hi on:
INSTAGRAM →
FACEBOOK →
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Support My Channel:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in creative freedom. Your generous donation will allow me the time and resources to create more videos for you. →
Disclaimer:
If you see any factual food errors in my video, please feel free to politely let me know in the comments.
I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.
RECORD BREAKING THAI PRAWNS!!! The ULTIMATE Thai Seafood Experience in Bangkok, Thailand!
????EXOTIC THAI FOOD WITH MARK WIENS »
????SUPPORT OUR MISSION »
????Learn more about Onetrip’s Vietnam tours »
Special thanks to Petch for helping me eat seafood like a local. Check out her YouTube channel for more food and travel fun, and be sure to follow her on Instagram @Paidonnnn
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» THE ULTIMATE THAI SEAFOOD
1. KHLONG TOEI MARKET: Pork Porridge
ADDRESS: 1 Kasem Rat Rd, Khwaeng Khlong Toei, Khet Khlong Toei, Krung Thep Maha Nakhon
OPEN: 6AM - 2AM
Khlong Toei Market is Bangkok’s biggest fresh market, offering every type of seafood you can imagine, in addition to raw meat, farm produce, clothing and home goods.
????Pork Porridge: Porridge, pork, blood cakes, pepper, fried onion and garlic, ginger, herbs, fish sauce, chili and fermented chili (optional)
????PRICE: .90 USD/30 THB per bowl
2. JE DA POOMADONG: Pickled Seafood
ADDRESS: Khwaeng Chakkrawat, Khet Samphanthawong, Krung Thep Maha Nakhon 10100
OPEN: 9AM - 5PM
????Je Da Poomadong has been satisfying seafood-lovers tastebuds for 50 years and remains a go-to spot for locals and tourists alike. They’re known for their original raw seafood salad recipe and their fresh, diverse dishes to choose from: crab, blue crab, shrimp, mantis shrimp and clams. They’re all soaked in fish sauce, salt, lemon juice, chili, garlic and scallion.
????PRICE: 12 USD/400 THB per kg of shrimp | 48.5 USD/1,600 THB per kg of crab
3. SIAM 77: Giant Freshwater Prawn
ADDRESS: 77 Moo 6, at the base of Rama 5 Bridge, in Pibul Songkram 2 Pier area, Pibul Songkram Road, Lad Khwan Subdistrict, Mueang Nonthaburi District, Nonthaburi
OPEN: 4PM - 11PM
????This family-owned restaurant gets their fresh prawn daily from a local supplier. They use fresh ingredients in each dish, and the mother of the family creates unique recipes only available at Siam 77. They sell up to 100kg of prawn every weekend!
????????Stir-fried freshwater catfish with curry paste: Add red curry paste and chicken stock to a hot, oiled pan. Place the catfish in, allowing it to cook for 5-7 minutes before adding coconut milk, fish sauce and sugar. Place on a plate and garnish with lime leaves and chili before diving in!
????Spicy stir-fried pork: Mix cubed pork, eggplant, sugar, chili, lime leaves, fish sauce, curry paste (which includes lemongrass, galangal, shrimp paste, garlic and chili) and oyster sauce in a frying pan. Cook until pork is finished and enjoy!
????PRICE RANGE: 60 USD/2,000 THB per kg of giant freshwater prawn | 10.6 USD/350 THB per serving of stir-fried freshwater catfish with curry paste | 6 USD/200 THB per serving of spicy stir-fried pork
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????COME SAY HI:
INSTAGRAM »
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. »
????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. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
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.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
LOCAL HOST » Nahathai Suppakarnpanich (Petch) | Facebook:
For business inquiries, please email: team.befrs@gmail.com
Boiling 10,000 Crawfish!!! Epic Louisiana Crawfish Throw Down in Cajun Country!!
????WEIRDEST Country I've Traveled to! »
????SUPPORT OUR MISSION »
????GET YOUR BEST EVER MERCH! »
????Check out Spuddy’s Cajun Foods »
This experience couldn’t have happened without the help of Randy Bibb and Delgado Professional Tour Guiding ( With Randy’s help, we were introduced to Spuddy, one of his students training to become a professional tour guide. The entire class even joined us for the Crawfish Throwdown. Spuddy is now offering custom Cajun food tours in the New Orleans area!
Special thanks to our Patron, Wah Yan, for supporting BEFRS mission. Check out the cool Patreon rewards we offer here:
#BestEverDeepSouthTour #BestEverFoodReviewShow #BEFRS
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» Crawfish Boil
1. Spuddy’s Cajun Food Restaurant: Cajun-Style Andouille + Jambalaya
ADDRESS: 2644 LA-20, Vacherie, LA 70090, USA
OPEN: N/A
????????Cajun-Style Andouille: Cut the pork into small pieces. Using a meat grinder, use a chopper plate that will grind the meat into chunks and place in bowl. Add salt and cayenne pepper to the grounded pork and mix. Stuff the pork into the andouille casing. Place the raw andouille into a smoker and allow to cook for 2 to 24 hours.
????????Jambalaya: In a cast iron pot, add hog lard and bring to a simmer. Once simmering, add chopped onion and cook until caramelized. Mix in pieces of chopped pork and allow to cook until it’s tender. Add chopped andouille and cook until brown. Add hot sauce, celery, bell peppers, smoked sausage and water into the pot. Add salt, pepper, paprika, garlic and cayenne pepper. Add more water to the mixture (roughly 1.5 gallons). Finally, add 8lbs of extra long grain rice and continuously stir for 10 minutes or until the water is gone. Cover the pot for 45 minutes, then serve when ready.
????PRICE: Cajun-Style Andouille - 8.50 USD per pound | Jambalaya - 4.00 USD per serving
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2. Spuddy’s Place: Crawfish
ADDRESS: N/A
OPEN: N/A
????????Crawfish: Fill a large pot ⅓ to ½ with water. Bring water to a boil, then add salt, pepper, crab boil. Add the potatoes, onions, garlic, mushrooms, lemons, sausage, or anything else you like. When the potatoes are soft, shut the fire off and let it soak for half an hour to absorb the seasonings. Take everything out. Bring water to a boil then add crawfish to boiling water. Add frozen corn to the mixture and let sit for 20 minutes. When the crawfish sink, the meal is ready to serve.
????PRICE: 7.00 USD per pound
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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. »
????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. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
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.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Harrison Martin
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
For business inquiries, please email: team.befrs@gmail.com
Bahamas MEGA-SIZED Lobster!! Carribean's Eye-Popping Seafood!!
???? SECOND CHANNEL!! MORE BEFRS »
???? BEFRS MERCH »
???? SUPPORT OUR MISSION »
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 :
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
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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
Madagascar Street Food!!! Super RARE Malagasy Village Food!
????Full Madagascar Playlist:
????????GO ON YOUR TOUR OF MADAGASCAR! »
????GET YOUR BEST EVER MERCH! »
????SUPPORT OUR MISSION »
????Learn more about Onetrip’s Vietnam tours »
Special thanks to Joel and Ramartour Madagascar for helping us capture the undiscovered parts of Madagascar. Go on your own tour of Madagascar with Ramartour: and follow them on Instagram for more Madagascar info: @ramartour_madagascar
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» THE TRADITIONAL FOOD IN MADAGASCAR
1. TSENA’NY TANTSAHA TALATAMATY: Rice Porridge + Chinese Noodle Soup
ADDRESS: Talatamaty City
OPEN: 3AM - 7AM (or whenever the police shut it down)
Four miles outside of Madagascar’s capital city, Antananarivo, lies Talatamaty City. Talatamaty City is home to one of the country’s largest local morning markets, Tsena’ny Tantsaha. Sellers open up shop at 3am, selling everything from produce to fabrics. And lucky for us, the market has no shortage of food to try as well.
????RICE PORRIDGE: Zebu (Malagasy cattle) and sausage are mixed with leaves, ginger, special Malagasy rice, porridge and spices.
????CHINESE NOODLE DISH: Pasta, macaroni, potato, mayonnaise and zebu skin.
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2. TALATA VOLON’ONDRY: Sausage + Koba
ADDRESS: Talata Volon’ondry
OPEN: Varies
Talata Volon’ondry is a village located just outside of Antananarivo. The village is known for producing sausage and Madagascar’s national snack, koba.
????SAUSAGE: There are typically two types of sausage being sold - zebu sausage and a halal style potato sausage. This snack is frequently accompanied by local rum.
????????KOBA: Lay out banana leaf spines with banana leaves on top. Add a layer of rice flour to prevent the koba mixture from sticking to the banana leaves. Then add the koba mixture, a combination of crushed raw peanuts and sugar. Wrap it all up in the banana leaves and allow it to cook in a bit of water for 3 days.
Koba is beloved across Madagascar, primarily sold on the street or to people in their cars as they drive through a city. The fuel from the ingredients gives people energy and helps them stay full even when walking long distances without and source of food along the way.
????PRICE: Sausage .14 USD/500 MGA | Koba .50 USD/1,756 MGA
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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. »
????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. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
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.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
For business inquiries, please email: team.befrs@gmail.com
Street Food in Madagascar's Biggest City!!! Zebu Meat Heaven!
????VILLAGE FOOD IN MADAGASCAR! »
????????GO ON YOUR TOUR OF MADAGASCAR! »
????GET YOUR BEST EVER MERCH! »
????SUPPORT OUR MISSION »
????Learn more about Onetrip’s Vietnam tours »
Special thanks to Joel and Ramartour Madagascar for helping us get a taste of the best street food in Antananarivo. Go on your own tour of Madagascar with Ramartour: and follow them on Instagram to see more of Madagascar @ramartour_madagascar
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» THE MALAGASY STREET FOOD
1. SELESY: Mofo Akondro (Fried Bananas) + Mofo Anana (Fried Vegetable)
ADDRESS: Antananarivo
OPEN: Varies
????We began our street food journey with a stop at one of Antananarivo’s popular fried banana and fried vegetable stalls. Two popular snacks for Malagasy people are fried bananas, which are sliced and then dipped into a rice and wheat flour batter before being fried; and fried green onion, mixed with the same batter, fried and then eaten with a side of chili vinegar sauce.
????PRICE: .13 USD/500 MGA per piece
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2. STREET FOOD STALL: Coconut Sweet
ADDRESS: Antananarivo
OPEN: Varies
????PINK COCONUT SWEET: Shaved coconut and sugar are mixed together, then pink food coloring is added to attract people to buy this sweet treat.
????PRICE: .08 USD/280 MGA
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3. MALAGASY CAFETERIA: Zebu Sausage + Chicken + Baked Beans + Rice
ADDRESS: Antananarivo
OPEN: Lunch + Dinner
????This open-air cafeteria is a common lunch stop for people in Madagascar. Lunch generally consists of rice, beans, zebu sausage or chicken and a side vegetable. I let Joel enjoy all of the veggies.
????PRICE: 1.42 USD/5,000 MGA
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4. SOPERO MILOMBOKO: Grilled Zebu Pako-Pako
ADDRESS: Antananarivo
????Grilled zebu is a type of cattle originating in East Africa. The zebu meat is mixed with garlic and ginger before being grilled.
Pako-Pako is a unique Malagasy flatbread only served with the grilled zebu meat. Rice flour is mixed with coconut milk and oil, then kneaded and portioned into perfectly sized balls. The dough is flattened and fried in oil to perfection.
Fresh pickled vegetable salad typically accompanies this traditional meal.
????PRICE: .28 USD/1,000 MGA
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5. STREET VENDOR: Mofo Gasy (Malagasy Bread)
ADDRESS: Antananarivo
Rice flour batter is rolled into a ball and fried in oil before being topped off with salt. This Little round fried bread tastes a bit like a salty donut and makes for the perfect afternoon snack.
????PRICE: .02 USD/70 MGA per piece
----
6. STREET FOOD STALL: Zebu Mouth Salad + Chicken Legs
????ZEBU MOUTH SALAD: Green peppers, onion, vinegar, zebu mouth and lime.
????A common meal in Madagascar consists of a chicken stock soup with noodles and fried chicken legs.
????PRICE: .28 USD/1,000 MGA per chicken leg
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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. »
????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. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
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.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
For business inquiries, please email: team.befrs@gmail.com
BIGGEST CRABS in the WORLD!!! $3400 MONSTER Chinese Seafood FEAST in China!
My new blog:
► WATCH TO THE END to learn how to come on a free trip to CHINA giveaway!!! We're personally buying your flight and hotel in China to come eat Chinese street food with us!
► This video features some of the BIGGEST crabs and seafood in the WORLD!! Watch all the way through the video and you can learn the easiest way to enter and come to China to eat wiith us - it's so simple! And we may choose you to come to China to eat AMAZING Chinese street food! We will choose the winner and one guest (2 tickets) by December 25th, 2019!
Chinese Seafood is some of the best seafood in the world, and today in this Food Ranger video we are bringing you for a $3400 Chinese seafood FEAST in Guangzhou, China! We chose the BIGGEST seafood and had a MASSIVE FEAST of Chinese seafood!
At Hongxing Restaurant, you can choose any seafood you like and order it in many different Chinese cooking styles. For this video, we are choosing 2 of the biggest crabs in the restaurant, cooked 2 different ways! These are probably the BIGGEST crabs in the world! AND, we're choosing a GIANT Lobster too!
The Chinese restaurant also serves many classic Chinese food dishes along with seafood, but for this video, we are taking our guests for $3400 worth of Chinese seafood at one of the most expensive restaurants in China.
It literally is a seafood aquarium , full of exotic seafood from around the world. We're giving you a seafood tour of Hongxing restaurant in Guangzhou, China, and then going into the back kitchen to watch the cooking process, followed by feasting on the most expensive meal of my life! Over 15 KG of seafood!
First, we grab the giant king crab (with giant king crab legs) and giant lobster, and then we go for more exotic seafoods.
We ordered geoduck from Canada, abalone, mantis shrimp, scallops, and water beetles. But the MEGA specialty was of course the king crab and biggest lobster in the world too!
The best part about this whole extreme meal was going into the back kitchen. We watched the entire cooking process and Chinese recipe for the 2 crabs and the 1 lobster. Each crab was cooked differently. The crab was cooked bifengtang style with mountains of garlic and a light touch of chili. The other crab was steamed with garlic. Both were incredibly delicious! The lobster was cooked in a slightly sweet ginger sauce that was also very delicious!
Out of all of these seafoods, my personal favourite was the steamed garlic crab. It was so juicy!
► This video shares some instructions for entering our 3 million subscribers giveaway. It's very simple. Watch until the end to learn how to enter. We will choose a winner by Dec 25th, 2019!
Just watch until the end and follow the simple instructions to enter!!! (of course you can also stay longer and explore China, not just one week!!!) ALL entries are considered, no matter where you are in the world!!! You just have to be above 18 and to agree to be on camera for the video!!! This is gonna be awesome and we can’t wait to see you in China and eat some AMAZING FOOD!!!!
Subscribe to the Food Ranger on YouTube:
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►My Street Food Blog:
Thanks so much for watching my street food videos! Check back every Saturday at 10PM Beijing Time (7AM PST) for new videos and street food tours! And please click the little bell notification button as well!
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Food in Africa!! EPIC Food Tour from Namibia to Nigeria!!!
????Vietnam's Seafood NIGHTMARE! »
???? SUPPORT OUR MISSION»
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
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NAMIBIA: The Republic of Namibia is located on the southwestern coast of Africa and is home to over 2.4 million inhabitants. Namibian cuisine is a bold mixture of recipes brought down from the indigenous peoples and foods introduced within the colonial period. Join us while we eat our way across Namibia in the #BestEverAfricaFoodTour!
#BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
WEBSITE »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Gladis Mendoza, David Baliles & Ryan Rhodes
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Liz Peterson
LOCAL PRODUCER » Namib Film as Production Services Namibia
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
This Tribe Survives On One Food!! Africa's Miracle Plant!!
Thanks to BetterHelp for sponsoring this video! Visit to get 10% off your first month today!
✈️EXPLORE ETHIOPIA »
???? GRAB OUR MERCH »
???? SUPPORT OUR MISSION »
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music:
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1. DORZE BODO VILLAGE
INTERVIEWEES: Chief’s son: Kuru | Chief’s name: Zenebe
????????FALSE BANANA BREAD: Cut the false banana root, extract the inner skin, and ferment it for up to 8 months. After fermentation, chop and knead it with water. Serve with Dorze spicy pepper sauce. Collect the blood from the cow, chop the meat, and lay it on false banana leaves with local herbs. Enjoy!
????????CHILI SAUCE: To make the spicy sauce, finely mash small red chilies and combine them with water, ginger, coriander, and black cumin. Then, add bile and mix thoroughly.
????????KIKIL: In a large pot, chop onions and add turmeric. Next, add meat with bones and let it cook for approximately 1 hour. Finally, incorporate cow butter and additional meat into the pot.
????????AMICHO: Amicho is an Ethiopian root vegetable. It is the starchy underground “corm” from the root of the Enset plant (false banana). It’s typically treated like a potato, and boiled.
????????SUSA TATA: In a pot with simmering water, briefly cook the intestines for 5 minutes, then remove and clean them thoroughly. In a large wok, heat cooking oil, add chopped red onion and blood, and mix. Incorporate the intestines and continue stirring until they become crumbly. As a finishing touch, add a bit of melted cow butter.
#BEFRS #BestEverFoodReviewShow #BestEverEthiopiaTour
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR: Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL FIXER » GoFurther.Tours | Birhanu
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Eating Nigeria's Local DINOSAUR with Miss World Africa!!
???? WATCH THE FULL VIDEO »
???? WATCH OUR MAIN CHANNEL »
Follow our journey:
???? Sonny's IG: @BestEverFoodReviewShow
???? Nyekachi's IG: @nyeka_d
???? Website:
Dinosaurs exist and they're living in Nigeria! Come see!
Extreme Sri Lanka! Jaffna Food and the Neck Bulge Tamils!!
???? BEFRS MERCH »
???? SUPPORT OUR MISSION »
???? FOLLOW RUZAINA » | INSTAGRAM: @theminoritytaste
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1. FISH MARKET GURU NAGAR
ADDRESS: Reclamation Rd, Jaffna, Sri Lanka
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2. JOSEPH FAMILY HOME
INTERVIEWEES: MR. CALLISTER JOSEPH & MRS. JASINTA JOSEPH
????????CRAB CURRY: Pour coconut milk onto the cut crabs, then add liquid salt, tamarind juice, Jaffna curry powder, chopped onions, curry leaves, and ginger-garlic paste. Put the pot on the fire and cook for 20 minutes. Mix the curry. Add more coconut milk. Cook for 15 minutes.
????????STIR-FRIED CUTTLEFISH: Place fenugreek and fennel seeds in hot coconut oil. Add garlic and mix. Add curry leaves, chopped onions, liquid salt, and green chilies and put into the pot. Keep mixing. Place the cuttlefishes in and add salt liquid, ginger- garlic paste. Mix and close the lid. Add Jaffna curry powder and tamarind juice. Mix and allow it to cook for 15 minutes.
????????RAAL SODI (SHRIMP CURRY SOUP): Pour coconut milk into a pot with chopped onions, green chilies, salt liquid, and turmeric powder. Squeeze chopped tomatoes and put them into the pot with lime juice. Place the pot on the fire and then put shrimp into the pot. Cook for 15 minutes.
????????STRING HOPPER: Add hot water to liquid salt and pour into rice flour. Mix well. Place the dough into a string hopper maker. Stack the hoppers into a steam pot for 5 minutes.
????????JAFFNA HOPPER & COCONUT SAMBAL
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3. NALLUR BHAVAN VEGETARIAN RESTAURANT
ADDRESS: 250 Kovil Rd, Jaffna 40000, Sri Lanka
INTERVIEWEES: MR. NEELAN SIVA
????????KURUMA (MIXED VEGETABLE DISH)
????????SAMBAR
????????DOSA
????PRICE: 230 LKR/$0.62 USD per piece
????????CHILI PARROTA
????PRICE: 300 LKR/$0.81 USD per dish
#BEFRS #BestEverSriLankaFoodTour #BestEverFoodReviewShow
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
LOCAL PRODUCER » Ruzaina Hadgie
PRODUCTION ASSISTANT » SAMAL BANDARA @samalbandara
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Vietnam’s Aquaman!! SPIKY Sea Urchin and Seafood FEAST!! | Surviving Vietnam Part 7
???? SECOND CHANNEL!!! MORE BEFRS »
???? WIN A SIGNED BEFRS BANDANA!! »
???? ANDREW’S YOUTUBE »
????SUPPORT OUR MISSION»
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
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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
GIANT LOBSTER in Canada - SEAFOOD Catch & Cook in The Maritimes!! BEST Street Food in Canada!!
Street Food + Dim Sum in Hong Kong :
Welcome to the ultimate CANADIAN food video! We are eating the BEST maritime STREET FOOD, SEAFOOD and local eats! We are showing you the great Canadian outdoors of New Brunswick, specifically St. Andrews By-the-Sea, and some of the food & local traditions we grew up with.
St. Andrews by-the-sea is a historic fishing village where Canadians and travellers alike come to spend their summers fishing, hiking and exploring the gorgeous city. We start our day near Minister’s Island, a prime location for clam digging! We need a lot of clams for our seafood FEAST and we will show you how a true Canadian digs through the mud (digging and clams - FREE). Next, we walk along the rocky shore and show you how to find periwinkles, which hide under rock weed in the intertidal zone. We will be including the delicious periwinkles as part of our Canada seafood feast (periwinkle picking - FREE)! Next, we meet up with a friendly, local Canadian lobster fisherman to learn about Atlantic lobsters (which are some of the BEST lobsters in the world) and how they are sourced. He invited us onto his fishing boat and we visited a couple of lobster traps and watch the process. After we left the boat, we purchased 13kg of lobster directly from the fishermen (100 CAD / 74.39 USD)! What an amazing price! The lobster made us hungry for some CANADIAN STREET FOOD so we head to the world-famous seafood shop called Ossie’s! Ossie’s is famous for their fried clams, but we were craving some authentic lobster rolls with a local soda - Sussex Ginger ale. Although expensive, every bite was worth it (34.80 CAD / 25.89 USD for 2 rolls + soda). Our final stop of the day before cooking was for the BEST Atlantic smoked salmon, which you can find at Oven Head! We picked up a couple of fresh packs (28.60 CAD / 21.27 USD) and started our LOBSTER BOIL + seafood feast! The lobsters were boiled in seawater, the periwinkles were boiled with water, garlic and butter, the clams were battered and deep fried and the smoked salmon was eaten directly from the package. There is nothing like the taste of CANADA!
Want to visit these places yourself? Check out the information below!
Clam Digging at Minister’s Island
GPS location: 45.102022, -67.052923
Check NB official website for information regarding clam digging restrictions when you visit
Periwinkle Picking (any rocky coastline)
Check NB official website for information regarding periwinkle picking restrictions when you visit
Lobster Rolls at Ossie’s Lunch
3034 NB-760, Bethel, New Brunswick
Smoked Salmon at Oven Head
101 Oven Head Rd., Bethel, New Brunswick
A special thanks to Ryan for helping us make this video possible! And thank you for watching our FIRST Canada food guide! Like and comment if you enjoyed this video and we will make more in CANADA! Subscribe to our channel so that you never miss a new series!
#CANADA #CANADIANFOOD #SEAFOOD
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Hey there, we’re Luke Martin and Sabrina Davidson with ! We’re on a journey to document the BEST Street Food around the world! Chopstick Travel started in Taiwan, where we frequent the best Street Food stands everywhere from Taipei to Kaohsiung. Not only do we feast on amazing street food in Taiwan, but our food focused travels take us on Street Food missions trying unique foods around the world! We've eaten Street Food in Philippines, Street Food in Japan, Street Food in Malaysia, Street Food in Korea, Street Food in India, Street Food in Turkey, Street Food in Italy, Street Food in Greece and many more! I post 2 times a week mostly food, some travel. Street Food tours around the world and the most unique dishes we can find in all kinds of hole-in-the-wall restaurants. Stay updated for my latest video VIA our Facebook page and Instagram! Always remember that the best part of travel is immersing yourself in the local culture, and no where better can you immerse yourself than into the Street Food!
Street Food in Canada 2019
SHOCKING Bahamas Food Tour!! Can You Guess What This Is??
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Thanks to Chef Emerson for joining us on this episode!
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1. DREAM VILLAS OR MISSION HOUSE
ADDRESS: Queen’s Highway, Andros Town, Andros
INTERVIEWEE: Chef Chantal
????????SHEEP TONGUE SOUSE: Boil and peel the sheep tongue, then diced & cook in a clear broth, flavoured with onion, lime juice, all spice, bay leaf, salt and pepper.
PRICE: $14.00 USD
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2. KISHLEY’S PARENTS RESIDENCE
ADDRESS: Queen’s Highway
INTERVIEWEE: Chef Kishley
????????STEW FISH: Brown the fish then combine it with flour which has been browned in oil, onions, spices, carrots, potatoes, and tomato paste. Simmer until the fish is tender and fully cooked. Serve this stew with homemade bread or johnny cakes on the side.
PRICE: $18.00 USD
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3. LUCKY LUSCA
ADDRESS: Staniard Creek, Andros
INTERVIEWEE: Charlene
???????? STUFFED PIGEON: Stuff each pigeon's cavity and under the skin. Place the stuffed pigeons in the stock for 15 minutes to cook.Pull the pigeons out of the stock and let them rest.
????PRICE: $40.00 USD per pigeon
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4. MT.PLEASANT FISHING LODGE, CHEF LAURIE’S RESIDENCE
ADDRESS: Cargill Creek, Andros
INTERVIEWEE: Laurie
???????? CRAB N DOUGH: Break the legs and remove them from the crab’s body
In a pot, add crabs then place dough. Combine flour, baking powder and salt, mixed with water. Make a firm dough. knead well and allow to rest 10 minutes. In a large pot, add a cup of water seasoned with salt, add pepper, and bring to a boil. Flatten dough and place over the crab. Cover the pot, boil on medium heat for 20 – 25 minutes without opening the pot.
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???? 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 » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
LOCAL PRODUCER » Megan Minus
LOCAL PRODUCTION COORDINATOR » Rakia Rolle
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