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

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

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TESTICLE TOUR

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

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

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

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

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

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

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

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

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

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

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

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

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

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

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.

- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCERS » Khoi Chung and Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

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

Horse Tongue Soup!! Extreme Meat Street Food in Hanoi, Vietnam!!!

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Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
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TONGUE TOUR

1. NHÀ HÀNG VỊT CỎ THÀNH LUÂN
ADDRESS: Ngõ 2 Phú Viên, Bồ Đề, Long Biên District

LUOI VIT CHUA NGOT (DUCK TONGUE OVER SWEET AND SOUR SAUCE): Toss sugar, MSG, diced pineapples, scallion, chillies and vinegar in a wok. Add the tongues. Stir well. Add homemade chilli sauce and mix.

LUOI VIT CHIEN MUOI - DEEP FRIED DUCK TONGUE WITH SALT: Add an egg yolk to a bowl of duck tongues. Season with MSG, chicken powder, oyster sauce and cornstarch. Mix well then toss in a pan. Add lemongrass slices, fried shallot, and a secret powder. Garnish with scallion and chilies.

???? PRICE: - 100.000 VND - $4.00 USD each
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2. VỊ QUÁN
ADDRESS: 46 Lê Duẩn, Đống Đa District

HEO CHAY TOI (PORK TONGUE ON A SIZZLING PAN): Dice the tongue into cubes. Fry diced onion, chillies, and garlic. Add oil in another pan and fry minced garlic then add satay chillies and the tongue cubes. Season with homemade stir-fry sauce made with garlic, sugar and ground pepper. Add a little bit of water, then finally the fried vegetables. Heat up another pan. Place the food on top when it’s extremely hot to create sizzling sounds.

???? PRICE: 178.000 VND - $7.00 USD
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3. NHÀ HÀNG CAO NGUYÊN ĐÁ HÀ GIANG
ADDRESS: Cơ sở 2 Shophouse 24h, số 4A2 P. Tố Hữu, Vạn Phúc, Hà Đông District

THANG CO (ETHIC HORSE INTESTINE HOTPOT): Boil the organs (tongue, intestine, lung, kidney, liver, heart, gutter). Add shallots, ginger and lemongrass. Prepare a big pot of water and wash organs. Slice them into big cubes. In a wok, add ginger and lemongrass then toss all organ cuts in. Season with MSG, salt, and secret herbal powder. Add broth, and a leaf from the mountainous area. Then simmer for 40 minutes. Serve with pumpkin blossoms, mustard leaves and dry dipping sauce (made of prickly ash, thorny coriander, chilies, salt, and a squeeze of lime) and special chillies sauce (made of prickly ash, chillies, chillies sauce, thorny coriander)

???? PRICE: 800.000 VND - $35.00 USD
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4. HUYNH ĐỆ 2 QUÁN
ADDRESS: Huynh Đệ 2 quán, Yên Mỹ, Hưng Yên

BOILED BUFFALO TONGUE WITH HERBS: Blanch, torch and clean the tongue. Make a big slice in the thickest part of the tongue. Place it in a wok with lemongrass, ginger, chillies, black cardamom, cinnamon,, star anise and local soy bean sauce. Season with chicken powder, sugar and MSG. Cover the lid and boil for 40 minutes. Serve with pineapple slices, star fruit, green banana slices, thorny coriander, chillies and diluted soy sauce.

???? PRICE: 800.000 VND - $35.00 USD

#BestEverVietnamFoodTour #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: 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 » Hà Nhật Linh
PRODUCERS » Huỳnh Hà My & Khoi Chung
LINE PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

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

Giant Dinosaur Meal!! Eating ONLY Animal Tails for 24 Hours!!!

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TAIL

1. BÁNH CANH TRẢNG BÀNG CHỢ HỒ THỊ KỶ
ADDRESS: 103/25B Hồ Thị Kỷ, Ward 1, District 10, HCMC

????BÁNH CANH ĐUÔI HEO (PIG TAIL NOODLES): Blanch the noodles. Cut the pig tails in small pieces. Add the soup. Garnish with scallion, ground pepper and fried shallots.

????PRICE: 150.000 / $6.50 USD
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2. RIA SANGRIA & TAPAS
ADDRESS: Level 3, 95 Hai Bà Trưng, Bến Nghé Ward, District 1, HCMC
SOCIAL:

????OXTAIL STEW: Dice the vegetables into cubes. Cut the oxtail right at the joints. Add oil and start to stir-fry the oxtail cuts. Toss the veggies including onions, carrots, celery and paro onions in the pan. After the oxtail cuts, tomato sauce and rosemary are added, then season the pan with salt and pepper. Pour red wine and simmer until it boils. Pour water in and simmer for 4 hours. Plate with mashed potatoes and fresh rosemary.

????PRICE: 255.000 / $11.00 USD
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3. MR CHICKEN PHILIPPINES
ADDRESS: 333 Nguyễn Hữu Thọ, Tân Phong Ward, District 7
SOCIAL:

????GRILLED CHICKEN BUTT: After thoroughly cleaning the chicken butts, boil the butts with a complex combination of seasonings including onion, garlic, and traditional Filipinos ingredients. Put five butts on a skewer and grill for two minutes. Spread signature BBQ sauce and it is ready to serve.

????PRICE: 15.000 VND / $0.65 USD per skewer
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4. HOA CA RESTAURANT
ADDRESS: 96/9/4 Nguyễn Thị Sáu, Thạnh Lộc Ward, District 12, HCMC
SOCIAL:

????ĐUÔI CÁ SẤU NƯỚNG MUỐI ỚT (GRILLED CROCODILE TAIL WITH CHILLIES SALT): Take out the spine bone and clean. Rub chicken powder on the flesh, and place it on the grill. After 30 minutes, spread a combination of carrots, scallions, cilantro, cooking oil, salt, sugar, ground pepper and chillies on all sides. Cut it in bite size pieces and it is ready to serve.

????PRICE: 1.480.000 VND / 64.00 USD

#BestEverTailTour #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: Don, Lynn H Taylor, 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 » Tiep Tran
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

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

Extreme Syrian Food!!! Eating ONLY Animal Heads for 24 Hours!!

???? SECOND CHANNEL!!! MORE BEFRS »
???? BEFRS BANDANAS! GET YOURS TODAY »
???? SUPPORT OUR MISSION»
???? CALVIN’S INSTAGRAM » @fkndeliciousness

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
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HEAD

1. AL SHAM RESTAURANT
ADDRESS: 300 Võ Văn Kiệt, Cô Giang Ward, District 1, HCMC
SOCIAL:

????SYRIAN STEWED LAMB HEAD: In a pot of boiling water, boil lamb heads. Add onion cuts and skim the broth. Season the broth with bay leaf, cinnamon, dried lime, clove grains and pepper. Simmer for 5 hours. Prepare a tray with homemade pita breads and place the heads on top of them. Garnish with minced herb and tomato. Top up the tray with lime, tomato, garlic sauce and cashew nut.

????PRICE: 600.000 / $23.00 USD
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2. MRS. KHIẾU’S CART
ADDRESS: Dua Bridge, Bến Vân Đồn Street, District 4

????ĐẦU GÀ ĐẦU VỊT CHIÊN (FRIED CHICKEN AND DUCK HEAD): Fry the heads for 5 minutes and then serve.

????PRICE: 180.000 / $7.00 USD
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3. LION CITY EXCLUSIVE
ADDRESS: 41 - 47 Đông Du, Bến Nghé Ward, District 1
SOCIAL:

????RED SNAPPER FISH HEAD CURRY: Fry the onions and curry leaves. Add curry paste & chicken broth. Flavor with spicy paste. Put the head in and simmer for 15 minutes. Take the head out and cook the vegetables (eggplants & okra) in the curry paste. Add coconut cream. Simmer for 5 minutes. Add corn starch. Garnish with fresh tomato cuts. Put the pot on fire for 5 minutes. Serve with Indian paratha.


????PRICE: 538.000 VND / $28.6 USD
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4. CHÁO LÒNG NAM ĐỊNH 18A
ADDRESS: 608 Phạm Văn Đồng, Hiệp Bình Chánh Ward, Thủ Đức District, HCMC
SOCIAL:

????PORK EAR SALAD: Add carrots, mango, julienned cucumber, peanut, salt, sugar, minced garlic, chillies, vinegar, fish sauce & ground pepper. Add pig ear and mix. Garnish with fresh chillies.

????GRILLED PORK CHEEK: Marinate the cheeks with garlic, lemongrass and chillies. Put it on the grill for 15 minutes.

????PRICE: Pork Ear - 100.000 VND / 4.34 USD | Pork Cheek - 60.000 VND / $2.6 USD

#BestEverVietnamTour #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: Don, Lynn H Taylor, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza

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

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

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

BUGS are Invading Street Food in Asia!! Extreme Vietnamese Street Food!!

???? SECOND CHANNEL!!! MORE BEFRS »
???? BEFRS BANDANAS!! GET YOURS NOW »
????SUPPORT OUR MISSION»
???? THUYEN’S IG » @thuyenvo12

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
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GIANT WATER BUGS

1. BÁNH CUỐN TÂY HỒ
ADDRESS: 127 Đinh Tiên Hoàng, District 1, HCMC

???? BÁNH CUỐN THẬP CẨM (STUFFED RICE CAKE ROLLS WITH ASSORTED TOPPINGS): Place a layer of rice liquid on a steamer. Cover the lid then wait for it to be fully cooked. Add filling (pork cube, mushroom, jicama cube). Add boiled bean sprout, basil and mint. Garnish with fried shallot. Serve with cha lua (boiled minced pork), fried bean cake, and sweet and sour fish sauce (water bug essence add on is optional)

???? PRICE: 78.000VND /$3.36 USD
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2. TRẠI DẾ THANH TÙNG
ADDRESS: Ben Do Hamlet, Tan Phu Trung Ward, Cu Chi District, HCMC

???? RƯỢU CÀ CUỐNG (GIANT WATER BUG VODKA): Grill three giant water bugs. Put them in a bottle and pour in 500 ml of 38% rice wine. Marinate for 2.5 months.

???? CÀ CUỐNG CHIÊN NƯỚC MẮM (FISH SAUCE COATED WATER BUGS): Deep fry bugs. Mix together minced garlic and chillies, MSG and fish sauce. Marinate for five minutes. Prepare another pan. Add oil then saute the bugs for 2 minutes, and it is ready to serve.

???? PRICE: Water Bug Vodka: 200.000VND / $9.00 USD | Water Bugs in Fish Sauce: 500.000VND / $22.00 USD
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3. DẾ SỮA REC REC
ADDRESS: 47 Street 7th, An Phu Ward, District 2, HCMC

???? DẾ SỮA CHIÊN BƠ (BUTTER FRIED CRICKETS): Deep fry the cricket and saute with butter. Season with prickly ash salt ,and minced lime leaves.

???? DẾ CƠM CHIÊN NƯỚC MẮM (SAUTEED BIG CRICKETS WITH FISH SAUCE): Deep fry the crickets. Prepare another pan with oil and garlic. Add the fried crickets, fish sauce , onion and scallion leek. Saute for 2 minute then garnish with ground pepper.

???? VE SẦU RANG MUỐI (SAUTEED CICADA WITH CHILI SALT): Prepare a hot pan. Add chopped onion. Saute for 2 minutes and add cicada. Season with chili salt. Garnish with lime leaves.

???? CÀ CUỐNG NƯỚNG (GRILLED WATER BUGS): Separate the wings. Take out a thin layer from the bugs. Soak the bugs in white wine and place them on charcoal. Grill for 5 minutes then spray prickly ash salt to season before serving.

???? PRICE: Butter fried crickets - 60.000VND / $2.50 USD | Sauteed crickets - 150.000VND / $6.50 USD | Sauteed Cicada - 60.000VND / $2.50 USD | Grilled Water Bugs - 350.000VND / $15.00 USD

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

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

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

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

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.

- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Hà Nhật Linh
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn

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

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

????SUPPORT OUR MISSION »
???? GET YOUR NORMALIZE MSG MERCH TODAY »
???? Thuyen’s IG » @thuyenvo12

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music:
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BANG FOR YOUR BUCK: BIRDS

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

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

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

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

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

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

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

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

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

Selected tracks via Audio Network
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Secret Diet of Myanmar MONKS!!! Live to 100!!

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MONKS IN MANDALAY

1. AUNG MYAY THAR ZAN MONASTERY
ADDRESS: Shwe Sar Yan Padoda Road, Pathein Gyi Tsp, Mandalay

???????? BREAKFAST: Deep fried tofu, fish curry with tomatoes, fried chilli rice.
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2. A MYE KAUNG RESTAURANT
ADDRESS: 30th Street, between 66th and 67th Street

????????STIR-FRIED CHICKEN BUTTS: Chop up all the veggies and mash the garlic. Prepare a hot pan with cooking oil and add ginger, garlic, chilli, onion, chicken butts, carrot, bell pepper, oyster sauce, soy sauce, chicken powder and salt. Add sweet thick soy sauce and scallion and stir.

????????BOILED BEEF TRIPE AND TONGUE: Marinate beef tongue and tripe with salt, garlic, ginger and rice wine. Boil for 15 mins. Stir-fry the beef tongue for a bit. Serve with the biel sauce (ground coriander, basil, herbs mix with biel juice)

????????GRILLED DOVE AND SPARROW: Marinate the birds with garlic, ginger, paprika and rice wine. Grill for 20 minutes.

????PRICE: Chicken Butts - 2500 MMK/$1.77 USD | Boiled Beef Tripe & Tongue - 5000 MMK/$3.55 USD | Grilled Dove & Sparrow - 1200-1500 MMK/$0.85 - $1.06 USD

#BestEverFoodReviewShow #BEFRS #BestEverMyanmarFoodTour
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INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
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????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, Joaquin Rueda VI & 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 » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
LOCAL PRODUCER: Goo Goo (IG: @_ladygoogoo_)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network

For business inquiries: marketing@befrs.com

$1 Jellyfish VS $100 Jellyfish!! STRANGE SEAFOOD in Asia!!

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JELLYFISH

1. QUY THINH COMPANY
ADDRESS: 13th Hamlet, Thinh Long Township, Hai Hau District, Nam Dinh Province
SOCIAL:

????????DÙ SỨA ĂN LIỀN (READY TO EAT JELLYFISH UMBRELLA/HAT): After soaking in fresh water, mix jellyfish with ginger and garlic.

????????NỘM SỨA (JELLYFISH SALAD): After soaking in fresh water, place jellyfish tentacles in a bowl. Add shredded mango, carrot and banana flower. Mix well. Add chiffonade basil. Garnish with ground peanut and sesame seeds. Serve with rice paper and soya bean sauce.

????PRICE: Ready-To-Eat Jellyfish - 20.000 / $1.00 USD per 200 grams
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2. ATK Beer Club
ADDRESS: 63 Dong A Avenue, Hoa Vuong Ward, Nam Dinh City
SOCIAL:

???????? SỨA XÀO RAU CỦ (STIR-FRIED JELLYFISH WITH ASSORTED VEGETABLES): Add minced garlic in a hot pan and add homemade seasoning sauce. Toss in a lot of jellyfish cuts. Add onions, pineapples, carrots, mushrooms, and leeks. Stir-fry for 2 minutes.

????PRICE: 180.000 / $7.00 USD
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3. CHLOE GALLERY
ADDRESS: 2-6 Phan Van Chuong, Tan Phu Ward, District 7, HCMC
SOCIAL:

????????BAGUETTE SLICES WITH JELLYFISH BUTTER: Bake the baguette and then slice it. Blanch the jellyfish with ginger and wine. Blend it with butter, soy sauce, grilled cherry pepper and bell pepper. Spread the jellyfish butter on the bread.

????????JELLYFISH SOUP: In a pot, add mushroom, seaweed, diced egg tofu and jellyfish. Add the broth made from shredded fish (katsuobushi). Place the whole pumpkin in a steamer for 10 minutes. Finish by adding a drop of truffle oil.

????????JELLYFISH WITH PONZU SAUCE, GRAPE SEAWEED AND SALMON ROE: Dip one side of a seaweed in batter and fry it. Season with chili salt. Mix the jellyfish with diced onion and cilantro. Season with ponzu sauce (Japanese soy sauce), sesame oil, grape seaweed and jellyfish. Pour ponzu sauce on diced avocado. Add it on the fried seaweed leaf, garnish with sesame seeds, and salmon roe.

????????LOBSTER WITH JELLYFISH SPICY SAUCE AND SAFFRON RICE: Steam half of a lobster. Saute white lingzhi mushroom with salt, ground pepper and butter. Plate saffron rice, mushroom and steamed lobster. Add jellyfish in ginger and chillies sauce, and pour it over the lobster.

????PRICE: $100 USD total

#BestEverVietnamTour #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: Don, Lynn H Taylor, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza

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

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

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

Vietnamese Sausage Factory!!! How the Sausage is REALLY Made!!

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DUC VIET FACTORY

1. ĐỨC VIỆT FOOD SHOP
ADDRESS: Kios 32 HH1A, Linh Đàm Urban Area, Hoàng Mai district, Hà Nội
SOCIAL:

???? CHEESE DOG: Fry the sausage. Place the sausage, bacon, cheese, corn and cherry tomatoes inside a banh mi and put the cheese dog in a microwave for 2 minutes. Enjoy.

???? XÚC XÍCH NƯỚNG (SAUTEED SAUSAGE): Saute the sausage in a hot pan and then place it on a plate. Top with coriander and serve.

???? XÚC XÍCH BECLIN (BECLIN SAUSAGE): Deep-fry in hot oil for 2 minutes and then serve.

????XÚC XÍCH HONG KHÓI (SMOKED SAUSAGE), XÚC XÍCH NUREMBE (NUREMBE SAUSAGE) & XÚC XÍCH NICE (NICE SAUSAGE): Deep-fry in oil and serve when ready.

????HOTDOG CHIÊN XÙ (KOREAN CORN DOG) & HOTDOG ALL PHÔ MAI (CHEESE CORN DOG): Deep-fry in oil and serve when ready.

???? PRICE: CHEESE DOG: 25.000 VND - $1.00 USD | SAUTEED SAUSAGE: 12.000 VND - $0.65 USD | BECLIN SAUSAGE: 25.000 VND - $1.00 USD | SMOKED, NUREMBE & NICE SAUSAGE: 45.000 VND - $1.94 USD |KOREAN CORN DOG & CHEESE CORN DOG: 45.000 VND - $1.94 USD
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2. ĐỨC VIỆT FACTORY
ADDRESS: Tan Lap, Yen My District, Hung Yen City
FACTORY INFORMATION: Duc Viet Food Joint Stock Company was established in 2000. It specializes in processed meat products in Vietnam and is the pioneering brand that brings fresh sausage products to consumers for 20 years.
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3. BÁNH CHƯNG RÁN (FRIED STICKY RICE CAKE VENDOR)
CONTACT NUMBER: Mrs. Phong - +84 986 021 209

BÁNH CHƯNG RÁN VÀ XÚC XÍCH (FRIED STICKY RICE CAKE AND SAUSAGE): Fry the sticky rice cake and sausage. Chop them up and place them in a container. Add pickles and chilli sauce and then serve.

???? PRICE: 20.000 VND/$0.87 USD
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4. BÁNH MÌ CHẢO CÔ LỆ (BANH MI AND SAUSAGE PAN)
ADDRESS: Block E - Nguyễn Thiện Thuật Condo - 004, Alley 213 Nguyễn Thiện Thuật Street, Ward 1, District 3

BÁNH MÌ CHẢO THẬP CẨM (BANH MI AND HOT PAN WITH FULL TOPPINGS): Assemble all ingredients (eggs, onion, canned mackerel, sausages, Laughing Cow cheese, mixture of salt MSG and veggie powder, soy sauce and chilli sauce) in a Banh Mi and serve.

???? PRICE: 35.000 VND/$1.51 USD

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

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

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

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

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.

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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Tiep Tran
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network

Asia's Most EXPENSIVE Food!! Farm to Fine Dining MARATHON!! (Full Documentary)

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FINE DINING DOCUMENTARY

A full compilation of our intense fine dining series! We can’t wait for you to join us while we dine in style!

#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: Don, Lynn H Taylor, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza

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

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

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

Five Noodles You've NEVER Seen!!! Asia's Best Street Food!!

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SAIGON NOODLE TOUR

1. BÚN RIÊU CUA CHỢ BÌNH T Y
ADDRESS: 57 Tháp Mười, District 6, HCMC

???? BÚN RIÊU CUA (Crab Cake Vermicelli): Blanch vermicelli and fresh herbs (shredded morning glory, banana flower, and perilla). Add shrimp cake, broth with pork, blood pudding, cha lua (minced pork cooked in banana leaves) and fried tofu. Garnish with shrimp paste, tamarind sauce and grounded chilly

????PRICE: 30,000 VND/$1.3 USD
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2. MÌ Ý XÀO PHÁ LẤU
ADDRESS: 230 Bình Thới, District 11, HCMC

???? MÌ XÀO PHÁ LẤU (Stir-fried spaghetti with beef organs): Prepare a hot pan. Add butter, garlic, beef organs, oil, broth, spaghetti, morning glory, sugar and tamarind sauce. Stir-fry for 30 seconds and then serve.

????PRICE: 27,000 VND /$1.16 USD
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3. MÌ GỌT
ADDRESS: 68/4 Lữ Gia, District 11, HCMC

????MÌ GỌT (Chop Noodles): Chop the dough into boiling water, blanch it and mustard green. Place in a bowl and add egg, shrimp, squid, beef, beef ball, fried garlic, satay, celery and grounded pepper. Pour the smoking hot broth. Serve

????PRICE: 35,000 VND /$1.50 USD
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4. HỦ TIẾU HỒ
ADDRESS: 237 Cao Văn Lầu, District 6 , HCMC

????HỦ TIẾU HỒ (Square shaped noodles): Blanch the noodles, add pork stomach, intestine, tongue, scallion, grounded pepper, blood cake and broth (cooked with pork bones, intestines, and traditional medicine).

????PRICE: 40,000 VND /$1.7 USD
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5. MÌ LỬA BLACK CHEF
ADDRESS: 449 LÊ QUANG ĐỊNH, BÌNH THẠNH DISTRICT, HCMC

MÌ LỬA (Fire noodles). Blanch noodles and vegetables. Add beef shank, smoked goose breast, tropical palm seeds, stewed mushroom, a blanched egg, scallion and coriander. Prepare another hot pan, add oil on high heat. Pour the broth in that pan for an eye-catching flame. Pour it into the bowl and garnish with grounded pepper.

????PRICE: 52,000 VND /$2.24 USD

#BestEverFoodReviewShow #BestEverSaigonFoodTour #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: David Baliles, Shiv Gautam, Mike Osaka, Gladis Mendoza & 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 » Tiep Tran
PRODUCER » Huỳnh Hà My
PRODUCTION ASSISTANT: Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network

For business inquiries: marketing@befrs.com

Asia's ALIEN MUSHROOM Species!!! From Farm to Fine Dining!!

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MUSHROOMS

1. ASHIMA HOTPOT
ADDRESS: 35A Nguyen Dinh Chieu street, Dakao ward, District 1, HCMC
SOCIAL:

???? LẨU CANH BỔ DƯỠNG: Prepare a broth. Plate different kinds of mushroom and beef. Cook ingredients in broth at the dining table.

???? PRICE: 913.000 VND / $40.00 USD
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2. NAM VIỆT MUSHROOM FARM
ADDRESS: 122 Thuan Binh Hamlet, Truong Mit Ward, Duong Minh Chau District, Tay Ninh
SOCIAL:
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3. NHÀ MÁY KINOKO THANH CAO
ADDRESS: Đốc Tín Ward, Mỹ Đức District, Hà Nội
SOCIAL:
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4. JARDIN DES SENS
ADDRESS: 251 Dien Bien Phu, Ward 7, District 3, HCMC
SOCIAL:

???? CHICKEN REMOULADE: Prepare the filling by mixing: chicken mousse (blend the chicken fillet with milk and egg whites), chicken liver, chicken breast, pork fat, and black truffle cubes. Spread the chicken fillet out. Add the chicken mousse, French pigeon breast and foie gras. Wrap it well and sous vide for 3 hours at 63 Celsius. Serve with pickled shallot, onion, endive, paprika, chicken sauce, toasted baguette and chicken jelly. Slice Burgundy truffle before eating.

????HOKKAIDO SCALLOPS: Saute broccoli in olive oil, then steam spinach and blend it all with butter. Season the scallops with salt and ground pepper then sear. Plate scallops. spinach puree, comte cheese, spinach and truffle oil. Serve with broccoli ice cream with stir fried broccoli and deep fried bacon sprinkles on top. Slice Burgundy truffle before eating.

???? MACARONI RISOTTO: Prepare artichoke core and beans with rosemary. Cook the macaroni with dried tomatoes and butter, then season with salt and pepper. Plate the dish. Garnish with dried tomatoes, scallion, shredded parmesan, basil and truffle oil. Finish with white truffle slices.

????PRICE: CHICKEN REMOULADE - 2.750.000 VND / $119 USD | HOKKAIDO SCALLOPS - 2.940.000 VND / $128 USD | 2.680.000 VND / $116 USD

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

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

Our VIP Patrons: Dallas Howes, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza

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

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

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

Strangest Foods You Would Actually WANT to Try!

What are some of the strangest foods you’d actually want to try?! Have you guys ever thought about putting batter on strawberries and then deep frying them? Or maybe deep frying a guinea pig, a dish called cuy in South America! Find out about all the most interesting foods you’d actually in this video!

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10 - Fried Brain Sandwich
Everything just tastes better deep fried. It’s just a fact of life, and it’s true even for pig and calf brains. Apparently if you fry up some brain and put it on some bread, it makes for a great sandwich. Once a popular dish in St. Louis Missouri in the 1880’s when German Immigrants settled in and wasted no part of their cattle, fried brain sandwiches have become an obscure food found mostly in mom and pop stores across The Ohio Valley. Add the fear of Mad Cow disease into the mix, and you have even less interest. In fact, most of the places that still serve up fried brain sandwiches tend to use pig brains. Regarding mad cow disease, the FDA has mandated that cow brains can’t be served from cows older than 30 months. Assuming that rule is followed and all the other cooking and cleaning precautions are taken, it’s safe to eat cow brains. What do you guys think? Would you try cow brains?! Let us know in the comment section! And do us a big favor and hit that like button!

9 - Chapulines
What do you think of when we say cricket? Is it Jiminy Cricket? Is it the cell phone provider Cricket? Or maybe you thought of an actual cricket, the one that chirps at night when you’re trying to sleep. What probably DIDN’T immediately come to your mind was the cricket that’s a tasty little snack. But maybe, just maybe, we can help change that perception! Back in April of 2017, The Seattle Mariners made an interesting decision. They decided to add crickets to their concession stands! Patrons at Safeco Field can now buy a plate of insects seasoned with chili and lime. This dish is done by a Mexican restaurant named Poquitos, who sells this snack known as Chapulines. It’s a popular snack in Mexico, and Seattle fans like it as well. The snack was so popular, it sold out the first three Mariners home games when it was introduced! More than 18,000 grasshoppers were consumed over the first three home games back in April 2017. Moving forward, the Mariners decided to cap their grasshopper orders at 312 each game, a tribute to Edgar Martinez, the long time Seattle Designated Hitter who had a career batting average of .312. Crickets could be one of the insects that become popular widespread in the future. As the world population grows, the demand for traditional protein such as beef and chicken grows as well, but these types of protein come at a hefty cost to the environment. Farming Crickets could be a viable way to meet the demand for protein at a smaller environmental cost. Crickets in a bag at the grocery store in the future? Who knows!

8 - Haggis
A pudding that contains Sheep Innards that by all accounts tastes awesome? Yeah, we’re a bit skeptical too. This Scottish dish contains the heart, liver and lungs of a sheep. Toss in some minced onion, salt, and some other spices, and you have a dish that the people of Scotland apparently love. In fact, it’s the national dish! This is a dish that dates back to at least to the 1400’s, and an early recipe was found dating back to the 1600’s. Aside from that, there aren’t too many facts that can tell the origins of this dish. One such theory is that long ago, Scottish women would prepare food for their cattle herder husbands. They’d gather whatever they had around the kitchen and package them in a Sheep’s stomach for convenience for their husband’s long cattle herding journeys. In modern times, Haggis can be found all over Scotland. Haggis can be prepared in a variety of ways, such as deep fried in fast food restaurants, as a burger, or even as a pizza topping. Count us in for giving this dish a shot!

World's Expensivest Shrimp!!! From Farm to Fine Dining!

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RIVER PRAWN

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

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

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

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

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

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

#BestEverFineDining #BestEverFoodReviewShow #BEFRS
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INSTAGRAM » (@besteverfoodreviewshow)
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Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Dallas Howes, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza

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

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -

????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCERS » Huỳnh Hà My & Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network

For business inquiries: marketing@befrs.com

EXTREME Aged Meat BBQ!! Have We Gone Too Far??

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???? THUYEN’S IG» @thuyenvo12

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DRY-AGED DUCK

1. MR HUNG’S FARM
ADDRESS: Tan Thanh Binh Ward, North Mo Cay District, Ben Tre Province
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2. STOKER WOODFIRED GRILL AND BAR
ADDRESS: 2 Dang Huu Pho Street, Thao Dien Ward, District 2, HCMC
SOCIAL:

???????? 650-GRAM AGED T-BONE STEAK: Dry the beef cut in the refrigerator at 0-3 degrees celsius for 30 days (minimum). Cut it out then season with salt, olive oil. Place it on an open fire. After five minutes of grilling, have the steak rest at room temperature for five minutes. Do the grilling and cooling process three times and then serve.

???????? 14-DAY DRY-AGED CRISPY DUCK: Dry the duck in the refrigerator at 0-3 degrees celsius for 14 days without any marination. Grill it on open fire for two hours. Brush duck with a combination of butter, quince vinegar and garlic every 20 minutes. Place the whole duck in a woodfire oven. Spray sherry vinegar on the duck skin. Serve with caramelized apple cuts. Pour quince vinegar sauce and a pinch of salt on top.

???????? 21-DAY DRY AGED CRISPY DUCK: Dry the duck in the refrigerator at 0-3 degrees celsius for 21 days without any marination. Grill it on open fire for 2 hours. Brush duck with a combination of butter, quince vinegar and garlic every 20 minutes. Put the whole duck in the woodfire oven. Spray sherry vinegar on the duck skin. Serve with caramelized apple cuts. Pour quince vinegar sauce and a pinch of salt on top.

???? PRICE: 750 000 VND / $32.00 USD each

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

Selected tracks via Audio Network

For business inquiries: marketing@befrs.com
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$2 Burger VS $100 Burger!! LUXURIOUS Burger Experience!!

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???? BEFRS BANDANAS!! GET YOURS NOW »
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???? NAM TRAN’S IG » @ohhmynam

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CHEAP VS EXPENSIVE BURGERS

1. CHÍA NÚI HAMBURGERS AND SANDWICHES
ADDRESS: 56 Trần Xuân Hoà, Ward 7, District 5, HCMC
SOCIAL:

????HAMBURGER BÒ PHÔ MAI (CHEESEBURGER): Fry the beef patty. Spread butter on the bottom bun and add lettuce, ketchup, chilli sauce and mayonnaise. Add the patty, a slice of processed cheese and then the top bun.

????HAMBURGER THẬP CẨM KHÔNG CÁ NGỪ (ASSORTED TOPPINGS WITHOUT TUNA BURGER): Fry the beef patty, egg, instant sausages, smoked sausages, chicken fillet and prawn patty. Spread butter on the bottom bun, add lettuce, ketchup, chilli sauce and mayonnaise. Add a chicken fillet, prawn patty, an egg, crab sticks, cheese, beef patty, sausages and smoked sausages. Finish with the top bun.

???? PRICE: CHEESEBURGER 35.000 VND - $1.65 USD | TUNA BURGER 140.000 VND - $6.10 USD
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2. JAKE’S AMERICAN BBQ
ADDRESS: 50 Pasteur, Ben Nghe Ward, District 1, HCMC
SOCIAL:

???? TRIPLE B BURGER - BIG BLUE BACON: Bacon making process: Wash the pork belly. Scrub with salt, pepper and brown sugar. Marinate in the fridge for 7 days. Put in the smoker for 6 hours. Cut into thin slices. | Burger: Cut the bread half and warm in an oven for around 90 seconds. Fry bacon slices. Grind the beef to patties, then put them on the grill. Sprinkle special seasonings on top. Add Danish blue cheese, and wait for it to melt. Assemble all ingredients and serve with fries.

???? PRICE: 700.000 VND - $30.00 USD
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3. EL GAUCHO
ADDRESS: 74/1 Hai Ba Trung, Ben Nghe Ward, District 1, HCMC
SOCIAL:

????HOMEMADE WAGYU FOIE GRAS BURGER: Grill the Wagyu patty until medium rare. Toast two sides of the bun. Sear foie gras and then place in the oven. Spread truffle mayonnaise and ketchup on the buns. Place lettuce, onions and tomatoes on top of the bottom bun with a sprinkle of salt. Add the Wagyu patty and foie gras, then the top bun. Serve with a salad and fries.

???? PRICE: 2.300.000 VND - $100 USD

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

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

Our VIP Patrons: Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, 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 » Ngoc Le Hong
PRODUCERS » Huỳnh Hà My
LINE PRODUCERS » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network

EXTREME Street Food in China - WHOLE Lamb Head (HALAL) + MOST INSANE Chinese Street Food in China!

EXTREME Street Food in China! ALL of the most INSANE Chinese Street Food in Kaifeng, China! With a WHOLE LAMB head!
► Dalei's Channel:

Street Food in China is AMAZING, and in this video, we're only looking for the most EXTREME Chinese Street Food! Including the Muslim Chinese Street Food WHOLE LAMB head!

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In Kaifeng, Henan province of China, we're taking you in DEEP for the MOST INSANE and EXTREME Chinese street food!

In this Chinese street food video, our friend Dalei is bringing us for the best street food in China! And only the most INSANE!

Make sure to watch all the way through, because each Chinese street food in this food video gets crazier and crazier!

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Thanks a lot for watching these Chinese street food tour videos!

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20 Things Can’t Be Seen Anywhere But in Japan

Elements from Japanese culture are in our lives right now: many people watch anime and Japanese TV series, they eat wok and sushi, and they listen to songs by Japanese singers. And even such a seemingly ordinary thing as karaoke actually originated in Japan. However, there are still some things that can only be seen in the Land of the Rising Sun.

Really, Japan is a unique country, different from the rest of the world. Wanna have Pringles soup when in Japan? Here you go. In the mood for dinner with a huge plush Moomin in a Japanese cafe? Not a problem at all. Here are some cultural things can’t be seen anywhere but in Japan.

Other videos you might like:
Why Japanese Are So Thin According to Science
15 Examples of Japanese Etiquette That Will Drive You Crazy
17 Crazy Things That Are Only Possible in Japan

TIMESTAMPS:
Green rabbit called Miffy 0:34
Amazing head massagers 1:00
What Izakaya is 1:20
Square watermelons 1:48
Pringles is a noodle brand 2:26
Coffee in a bottle 2:44
Plush Moomin as your lunch companion 3:18
Pokemon-shaped cookies 3:43
Sauce that keeps the rice together 4:03
KFC instead of more traditional food 4:28
A stationery store which rises 12 floors 4:50
50 million vending machines 5:30
Japan-limited Kit-Kats 5:52
Free tissues on the streets 6:10
One-use pocket-heaters 6:36
Purikura 7:04
Rice of different colors 7:34
A subway chin rest 8:13
Cool taxi 8:43
Sightseeing cars with... footbaths 9:10

#Japan #asia #brightside

SUMMARY:
- Most people know that a sure sign they CAN cross the road is the little, lit-up green man, right? Well, not in Japan! There, you should wait for a green rabbit called Miffy.
- In Japan, they grow square watermelons. Nope, it's not a slip of the tongue. In Kagawa prefecture, they produce a couple hundred square watermelons a year.
- When you buy Pringles in Japan, you don't get a tube of potato chips; you get noodles!
- In Japan, if you come to a cafe alone, you get a massive plush Moomin as your lunch companion so that you don't feel sad!
- A Holiday meal means tons of tasty food and, of course, a big roast turkey! But if you ever celebrate the Holidays while in Japan, don't get surprised to be treated with KFC instead of more traditional food.
- In the Ginza district of Tokyo, there’s an unusual stationery store which rises 12 floors!
- There are more than 50 million vending machines in Japan, and that means they’re literally everywhere!
- If you're in Japan and wondering what souvenirs you can get for your family and friends, try Japan-limited Kit-Kats!
- Suffering from the cold in the winter? Just get yourself one of these one-use pocket-heaters that are so popular in Japan! It's called kairo, and nowadays, you just need to open it for the chemical reaction to begin.
- Do you love unusual forms of art? Then how about rice paddy art? People plant rice of different colors and types to create breathtaking images in paddy fields.
- Imagine returning home after a long and crazy day at work. The Japanese have found a solution for this problem - and that's a subway chin rest!

Music by Epidemic Sound

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Inside a Chinese Market: Chicken Feet, Duck Tongues, and Other Tasty Treats

All sorts of things you never thought were edible, ready to take home and eat. This market is very similar to the one where the covid 19 virus was originally found.
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Kulapat Yantrasast: Human Flourishing and the Arts

Kulapat Yantrasast, Founding Partner and Creative of wHY in conversation with Elliot Davis, Norton Director and CEO

This program was made possible by the generosity of the William Randolph Hearst Foundation.

1.10.2020

Norton Director Elliot Davis joins Kulapat Yantrasast, leading thinker on art and psychology for a conversation about connections between the arts, personal growth, and well-being.

Kulapat Yantrasast received degrees in Architecture from the University of Tokyo before working as architect Tadao Ando’s close associate for eight years. In 2009, Kulapat was the first architect to receive the Silpathorn Award for Design from Thailand’s Ministry of Culture, and in 2012 he was named one of the art world’s 100 Most Powerful People. He is the founding partner and creative of wHY, an interdisciplinary design practice in Los Angeles. Norton Director Elliot Bostwick Davis joins Yantrasast for a discussion of Human Flourishing and the arts.

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