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

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

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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.
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????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
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Japanese Street Food - $100 GIANT CLAM Seafood Japan

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Bizarre FLATFISH Challenge!!! | JAPANESE CHEF Vs VIETNAMESE CHEF

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FLAT FISH

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

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

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

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

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

#BestEverSaigonTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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GIANT FREAKING CLAM!! Southeast Asia’s Wildest Seafood!!

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SHELLFISH

1. RA KHƠI RESTAURANT
ADDRESS: 131 Bis 30 Tháng 4 Street, Dương Đông Town, Phú Quốc City, Kiên Giang Province

????BLANCHED BLOOD COCKLE: Quickly boil for 30 seconds and then place in a container. Pour in the hot water to crack it open easily and then serve.

????STIR-FRIED BLOOD COCKLE WITH TAMARIND SAUCE: Quickly boil for 30 seconds. Prepare a hot pan with chilly powder and seasoning. Add the blood cockle in the pan. Stir-fry with tamarind sauce. Place on a plate with toppings (peanut and laksa leaves) and serve.

????SAUTEED BLOOD COCKLE WITH SPICY SAUCE: Quickly boil for 30 seconds. Prepare a hot pan with chili powder and seasoning. Add the blood cockle and saute with spicy salt. Place on a plate and add laksa leaves on top.

????PRICE: 60.000 VND / $2.60 USD for each dish
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2. BÉ GHẸ 2 RESTAURANT
ADDRESS: Group 10, Rạch Hàm Commune, Phú Quốc City, Kiên Giang Province

????GRILLED PEN SHELL WITH SCALLION OIL: Crack the pen shell open and clean it. Place it on the charcoal stove. Add scallion oil when it's almost done. Top up with peanut and serve it.

????STIR-FRIED RED GEODUCK AND MORNING GLORY: Quickly boil for 1 minute, then remove the flesh from the shell. Prepare a hot pan with oil and fried minced garlic. Add salt, soy sauce, oyster sauce and water. Add morning glory and stir-fry for three minutes.

????SWEET & SOUR PEN SHELL SCALLOPS: Remove the flesh from the shells and cut the flesh in halves. Place in a pan with fried garlic. Add onion, cucumber, pineapple and tamarind water. Add more seasonings (sugar, salt, MSG, fish sauce, water) and tomato. Stir-fry until ready.

????PRICE: Grilled Pen Shell - 30.000 VND / $1.3 USD | Stir-fried Geoduck - 200.000 VND / $8.6 USD | Sweet & Sour Pen Shell Scallops - 200.000 VND / $8.67 USD
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3. CON SAO RESTAURANT
ADDRESS: Group 5, Rạch Vẹm Commune, Phú Quốc City, Kiên Giang Province

????STIR-FRIED RAMBUTAN SHELL WITH BROCCOLI: Steam for 10 minutes. Prepare a hot pan with scallion and shallots. Add the rambutan shell meat. Add seasonings, broccoli, carrot, onion & leaks. Stir-fry for 5 minutes and serve.

????GRILLED QUAHOG CLAMS WITH CHEESE: Steam until their shells open. Grill on charcoal for 20 minutes. Add cheese on top and then serve.

????PRICE: RAMBUTAN - 150.000 VND / $6.5 USD p/kg | Grilled Quahog Clams - 150.000VND / $6.5 USD p/kg
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4. VỰA HẢI SẢN NHÀ SU & BEE
ADDRESS: 123 30 Thang 4 Street, Dương Đông Town, Phú Quốc City, Kien Giang Province
SOCIAL:

????GRILLED PEARL OYSTER WITH SCALLION OIL & PEANUTS: Crack it open. Place on an electric stove and grill for 10 minutes. Add scallion oil and peanuts. Continue grilling for 10 more minutes. Serve.

????PRICE: 900.000 VND / $39.00 for 2kgs

#BestEverPhuQuocTour #BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
LINE PRODUCER » Huỳnh Hà My
PRODUCERS » Huỳnh Hà My, Khoi Chung & Liz Peterson
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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Vietnamese Street Food - GIANT SHARK HOT POT Seafood Vietnam

Vietnamese Food - GIANT ALIEN CONCH Sashimi Mui Ne Seafood Vietnam

$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
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: David Baliles, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza

????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

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

Vietnamese Street Food - GIANT ALIEN LOBSTER FRIED RICE Seafood Vietnam

GIANT ALIEN CLAM SASHIMI Street Food Seafood

$1000 Seafood Challenge in Vietnam!! Asia’s Exotic Shellfish!!

???? WATCH OUR MAIN CHANNEL »
???? BEFRS MERCH »

Follow us on Instagram:
???? Sonny Side: @besteverfoodreviewshow
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????CREDITS:
VIDEO EDITOR » Tiep Tran
MASTERING EDITOR » Nguyễn Quang Dũng
CAMERA OPERATOR » Wife
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ALIEN SEA SNAIL Japanese Street Food

$5 Oyster VS $100 Oyster w/ Vietnam's OYSTER KING!!

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???? THUYEN’S IG» @thuyenvo12

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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

Japanese Street Food - GIANT ALIEN CLAM Sashimi Okinawa Seafood Japan

Vietnamese Street Food MONSTER SEA SNAIL Quy Nhon Seafood Vietnam

Japanese Street Food - GIANT TRUMPET CONCH Sashimi Okinawa Seafood Japan

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

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TASMANIAN CRAB

1. CALISA FOODS
ADDRESS: 538 Võ Văn Kiệt Street, Cầu Kho Ward, District 1

???? WHOLE TASMANIAN CRAB
????PRICE: 17.850.000VND / $777.36 USD
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2. FUME - JAPANESE FUSION CUISINE
ADDRESS: 74/7L Hai Bà Trưng Street, Bến Nghé Ward, District 1
SOCIAL:

???? BOILED CRAB CLAW: Break the shell out of the claw. Serve it on a plate with lemon, spicy radish and ponzu sauce (made from soybean, cooking sake and mirin).

???? CRAB MEAT SUSHI: Use the crab leg meat. Place a sheet of seaweed flat down a table. Add rice, wasabi, crab meat, salmon roe and homemade sweet soy sauce. Fold and serve.

???? GRILLED CRAB MEAT ON CHARCOAL WITH HOKKAIDO RICE: Wrap the half the body of the crab in foil and grill on charcoal. Remove the meat out of the shell and mix them with Hokkaido rice and scallion.

???? GRILLED CRAB BRAIN AND MEAT: Filter the crab brain out. Take the crab meat out of the remaining claws. Wash the shell. Put the crab meat in the shell. Add the crab brain and mix. Grill the whole thing on a charcoal stove for 6 minutes. Garnish with scallions and julienned dried red chillies.

#BestEverSaigonTour #BestEverFoodReviewShow #BEFRS
- - - - - - - - - - - - - - - - -
????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

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

BIGGEST Crab I’ve Ever Seen!! ???? TASMANIAN KING CRAB - Cooked 3 Ways!!

???????? Ultimate Australian Food Tour:
???? T-shirts:
???? Ghost Chili:

SYDNEY, AUSTRALIA - We’re going to the fish market to get a Huge Tasmanian King Crab and Chef Dan Hong is going to cook it 3 ways!

Huge thank you to:
Chef Dan Hong:

Sydney Fish Market ( - After meeting up with Chef Dan, we met up with Alex from the Sydney Fish market who showed us around and gave us a very interesting brief about the Sydney Fish market and the quality of seafood that auctioned.

Red Claw Seafoods ( - At the fish market we visited Red Claw Seafood who specialize in some of the best live seafood in all of Australia and where Chef Dan gets his supply. We were after their insanely huge Tasmanian king crab!

Mr. Wong ( - After getting our crab, we headed back to Chef Dan’s restaurant, Mr. Wong, for some dim sum, roast duck, and mostly importantly, the fresh giant Tasmanian King Crab! It was without a double one of the best crabs, both in natural product and preparation that I’ve ever had. It was so big, Chef Dan had to cook three different dishes with it.

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