Japanese Chef Cooks Giant Sea Cockroach!! Nightmare Food Challenge!!
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FUME - JAPANESE MODERN CUISINE
ADDRESS: 74/7L Hai Bà Trưng, Bến Nghé, Quận 1, Thành phố Hồ Chí Minh, Vietnam
INSTAGRAM: @fume_japanese_modern_cuisine
Follow us on Instagram:
???? Sonny Side: @besteverfoodreviewshow
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????CREDITS:
VIDEO EDITOR » Tiep Tran
CAMERA OPERATORS » Wife
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
How Lobstermen Trap Giant Lobsters in Maine!!
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????????MAINE
1. THE LOBSTER TRAP
ADDRESS: 830 Pigeon Hill Rd, Steuben, Maine, USA
INTERVIEWEE: Victor Sokoloski / GM
Special thanks to Maine Lobster Marketing Collaborative for helping connect us with The Lobster Trap!
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2. JACOB KNOWLES' BOAT
ADDRESS: Winter Harbor
INTERVIEWEE: Jacob Knowles
YOUTUBE:
????STEAMED LOBSTER: Steam lobsters for about 12-15 minutes, depending on size. Melt butter and then add vinegar.
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3. PORTLAND LOBSTER COMPANY
ADDRESS: 180 Commercial St, Portland, ME, United States
OPERATION HOURS: 11:00AM to 10:00PM seven days a week for the summer
INTERVIEWEES: Ethan Morgan (Owner) + Carissa Fifield (General Manager)
????????NEW ENGLAND CLAM CHOWDER: Melt salted butter in a pot and stir in chopped pork until it turns golden brown. Add chopped onion and celery, gently stirring. Introduce anchovy fillet and chopped garlic, and more salted butter. Gradually add all-purpose flour, stirring continuously until the mixture thickens. Incorporate chopped clams and pour clam juice into the pot, stirring well. Add cooked diced potatoes and stir, then season with salt, white pepper, dried parsley, and basil, ensuring even distribution. Finally, pour in Half and Half, continuing to stir. Serve the dish with diced green onions.
????PRICE: $8.99
????LOBSTER ROLL: Hold the tail and gently squeeze to detach it from the head. Remove the lobster meat from the tail shells. Break the claws and extract the meat, then chop it into bite-sized pieces. Assemble the lobster rolls by placing a lettuce leaf inside the bun, creating a bed for the lobster meat, and filling the buns with the chopped lobster. Serve the lobster rolls with fries and lime, topping each roll with melted butter.
????PRICE: $25.00
#BestEverUSATour #BEFRS #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.
???? 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:
DIRECTOR/HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Nguyen Tan Khai
EPISODE EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANTS » Nhi Huynh, Van Ho, Steve Dao
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.
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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
South African Seafood!! Colored People Make Magic in Cape Town!!
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1.BOKKOM FACTORY
ADDRESS: Bokkomlaan
????????BOKKOM (DRIED SALTFISH):Clean the fish and separate them, preparing them for the salt bath. In a large rectangular stone tank, add the harder fish, fresh water and salt. Layer the fish and salt continue until all the fish is covered in salt. Leave the fish for one day. After leaving the fish in the salt water for a day, move them to another holding cell, placing a press made of wood on top of the stacked up fish in order to compress the air out of the fish to prevent it from going bad. Leave for 3 days. After 3 days, take a fish needle and string up a bundle of 10 fish to be hung out to dry for 5 days. After the fish is dried, peel and package it.
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2. BEACH
ADDRESS: Paternoster
INTERVIEWEE: Tracy-Lee Kuilders
????????SMOORSNOEK: In a pot, add chopped red, green and yellow peppers, garlic and onions. Add potatoes and spices. Add snoek and water. Cook on the fire for about 15-20 minutes.
????????WEST COAST ROCK LOBSTER: Cut the lobster in half and place on the grill. Add melted garlic butter and cook for about ten minutes. Grill lemon and serve together.
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3. FALDELA’S HOUSE
ADDRESS: Bo-Kaap, Cape Town
????????SNOEK MASALA: Filet the snoek. Chop it into large pieces. In a bowl with fish masala, add garlic, cooking oil and lemon juice and mix. Add some lemon marrow (pieces) and salt. On a cutting board, lay out the snoek and marinate with the masala. In a baking pan, add olive oil. Bake for about 30 minutes or until ready.
????????DAAL: In a pot, add red lentils and masala spices: turmeric, chili powder, fennel, coriander, leaf masala, cumin & curry powder. Add a bit of water and cook on the stove until finished.
????????BOKKOM: In a pot, add a splash of water, onions, chili & garlic and brown. Add potatoes, cabbage and water. Add bokkom and simmer for 5 minutes. Serve with basmati rice.
#BEFRS #BestEverSouthAfricaTour #BestEverFoodReviewShow
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Terryh Nguyen
LOCAL PRODUCER » Lucky Mdaweni (luckymdaweni@gmail.com)
LOCAL PRODUCTION COORDINATORS » Reabetswe Seetelo + Noluthando Mbanjwa
LOCAL CAMERA ASSISTANT » Thato Mahlaela
TRACKER » Avril Korkee
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
The Giant ALASKAN King Crab & WAGYU JAPANESE Beef - Expensive Food in TAIWAN
How to Fillet, Debone and Skin an Alligator -Taiwanese street food Grilled Crocodile Meat
Giant Long Tail Red Snapper Cutting Show - Sushi & Sashimi Taiwanese street food
Amazing Super Fast Cutting And Slicing Knife Skills | Live Eel Fillet for Grilled Eel Barbecue
Giant Tuna cutting show | Sashimi & Sushi-Taiwanese street food
How to fillet giant eel - fish cutting skills
How to Fillet Snapper and Make Sashimi - Taiwanese Street Food
Live Giant Slipper Lobster Sashimi -Taiwanese street food
Fish Cutting - amberjack sashimi - Asian street food
Taiwanese Street Food - GIANT TUSKFISH Sashimi
Japanese Street Food - Fish fillet for Sashimi Okinawa Japan
Knife cuts giant Long-Tail Red Snapper for Sushi & Sashimi
GIANT CROCODILE CUTTING - Crocodile Meat - Taiwan Street food
Cuts Octopus alive to yummy Fried Octopus
Live Giant Crabs cutting for steamed Crab - Taiwan street food
Thai Food - RIVER MONSTER Alligator Gar Barbecue Bangkok Seafood Thailand
Quang Vinh Passport - Trở Về Miền Cát Trắng - Mũi Né 2020
Đánh dấu sự trở lại trong năm 2020 của Quang Vinh Passport chính là kỳ nghỉ tại Anantara Mũi Né đẹp ấn tượng và đầy thơ mộng. Trong chuyến đi lần này, Vinh có cơ hội ghé thăm bãi biển xanh mát trải dài, dạo bước giữa tiểu sa mạc Bàu Trắng và ăn sập chợ hải sản vừa rẻ vừa ngon.. Ngoài ra, Vinh còn được ôn lại những kỷ niệm gắn liền với ca khúc Miền cát trắng 17 năm trước nữa đó.
Cùng khám phá hành trình về quê ăn Tết của Quang Vinh ngay thôi!
☞ More Information About Quang Vinh:
♫ Facebook:
♫ Fanpage:
♫ Instagram:
#QuangVinhPassport #AnantaraMuiNe #MuiNe
JW Marriott Phu Quoc Emerald Bay Vietnam
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Edging the sand and surf of Khem Beach, JW Marriott Phu Quoc Emerald Bay Resort & Spa is a luxury haven amid a stunning travel destination. What was once a 19th-century French university has been reimagined as an eclectically themed, great beachfront playground by renowned resort architect Bill Bensley. Set along with a ribbon of beautiful shoreline in Phu Quoc, the resort hotel welcomes you with luxury rooms and suites with private balconies, along with beautifully appointed villas complete with sparkling plunge pools. Ignite your senses with a global range of gourmet cuisine at any of the five sophisticated restaurants and bars. Lounge by the mosaic-tiled, seashell-shaped pool or on the beach's immaculate white sands reserved exclusively for hotel guests. Rejuvenate your well-being with locally inspired massage, beauty and luxury wellness therapies at Spa by JW. Let the beauty of Vietnam's largest island inspire every sense at JW Marriott Phu Quoc Emerald Bay Resort & Spa.
Dining
''Tempus Fugit'' - Tempus Fugit is an all-day dining restaurant at JW Marriott Phu Quoc Resort, which offers a multi culinary experience of authentic Vietnamese specialties, Japanese delights, and Western cuisine. In the fictional Lamarck University story, Tempus Fugit was the Department of Architecture when the University was functioning. The restaurant offers a great beach view and natural light for a cozy ambiance with big glass windows. Guests can still see some of the graduated students' architecture models near the ceiling, and architectural drawings are memorialized in each tabletop. In addition, many rulers, protractors, and other architectural instruments used in the building's design are displayed around the building's rest. The food is prepared in an open kitchen so diners can fully admire the art of cooking from renowned chefs. Guests can start their day with a buffet breakfast offering various European and Asian dishes, have lunch and dinner with à la carte menus featuring local seafood exclusively picked by the chef, or a sumptuous buffet with different specialties cuisines. Cuisine: Contemporary Vietnamese dishes with locally sourced ingredients, a contemporary Japanese kitchen, and classic Western delights. Recommended dishes: Phu Quoc Cobia Soup, Lamarck Signature Fried Rice, Lamarck Crab Burger, Squid Ink Linguini Al Vongole, French Corn-Fed Chicken with Lavender and Phu Quoc honey, Maki Roll Eel & Cucumber.
''Pink Pearl'' - Against a backdrop of sparkling emerald waters, stretches of white sand, and fuchsia sunsets, Pink Pearl restaurant offers a new level of experiential French fine dining to the paradisiacal Phu Quoc Island. Created by the resort's Master of Ceremonies, designer Bill Bensley, Pink Pearl will tell its own fabled story through an immersive gourmet experience that will surprise and delight guests in a truly elaborate setting. Pink Pearl's menu showcases the best in French cuisine and delivers a unique fine-dining experience with a seasonal farm-to-table concept. Combining premium local products and meticulously selected imported ingredients, the restaurant showcases a distinctive menu marked by innovation and creativity, which changes every few months. Pink Pearl also boasts Phu Quoc's best-stocked wine cellar with a vast selection of French wines, alongside New World favorites and a collection of fortified wines. Pink Pearl's sommelier is on hand with expert recommendations to pair with Chef Amine's extraordinary dishes. To top off this unique immersive dining experience, live pianists and violinists will perform classical music pieces. The evening concludes spectacularly with diverse entertainment, such as a French opera performance from the upper balcony. Pink Pearl also offers a tour of the mansion to diners, defining the experience not simply as dinner but a one-of-a-kind escapade. Pink Pearl is open for dinner six days a week during the high season and five days a week during the low season. The restaurant comprises 36 seats in the main dining hall, five private rooms, and a wine tasting room, each hosting between eight-10 guests.
Click here for more details, promotions & rates:
FUNdipity Travels: Subic and Clark Pampanga
Few years back when we visited the Holiday Inn Clark in Pampanga. We had a side trip in Subic and Nayong Pilipino Clark Expo. This beautiful and serene inn and only 4-star hotel up north is currently closed for refurbishments and rebranding.
For more FUNdipity's videos, please click here:
FUN TOY CARS: Hot Wheels, Maisto, Tayo Bus, Siku Bus and more!
FUN TOYS FOR BOYS: Cars, Bus, Trucks, Basketball, and more!
FUN SNACKS: Mini snacks from Lays Stax, Quaker Oats, Lago Wafers, Cheetos Crunchy, and more!
FUN INDOOR AND OUTDOOR AMUSEMENTS: Toms World, Quantum, SkyRanch
FOODTRIP from Restaurants:
Thank you for watching. Please don't forget to subscribe for more videos :)
#Travel #Clark #Pampanga
Sliced Fish for Luxurious Sashimi
#tuna #sashimi #cutting
Tasting the City discovers wonderful flavors at Caracara and The Nest. Unique dining experience.
Terry discovers wonderful palate pleasing flavors at Caracara and The Nest in Downtown Dunedin. Their Asian/Mediterranean fusion introduces us to unique and wonderful dishes. Be sure to check them out!