Most DANGEROUS Food in Myanmar!!! RARE Village Cooking in Pindaya Mountains!!!
???? MYANMAR'S EXTREME SEAFOOD CULTURE! »
???? FOOD IS PEACE »
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TRIBES IN MYANMAR
1. SONE NYI PWE TAW FESTIVAL
????????CHICKPEA TOFU CAKE: Chickpea tofu, fried tofu, tofu paste, garlic - salt water, vinegar, chilli flakes and chilli oil.
????????GREEN PAPAYA SALAD: shredded green papaya, crispy leeks, chickpea powder, chilli oil, red eye bean, MSG and salt fermented tamarind sauce. Mix it all together.
????PRICE: Chickpea Tofu Cake - 500 MMK/$0.36 USD | Green Papaya Salad - 300 MMK/$0.21 USD
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2. FAMILY HOME
???? FRIED ANTS WITH PEANUTS: Smash the peanuts, place them in a bowl with smashed garlic and chilli. Saute mixture in a pot and add turmeric powder, peanut, garlic, chilli, ants and salt.
???????? BEEF JERKY: Marinate the jerky with garlic, chilli and salt and place on grill. Slightly mash the well cooked meat to soften it. Place everything in a mortar and crush it with more garlic and chilli.
????GRILLED BIRD: Clean the bird and place on skewers. Marinate it with salt and grill it.
????????MUSTARD & BEAN SOUP: Boil the chicken bones with beans until the beans are tender. Then just before serving, add salt and freshly picked mustard leaves.
#BestEverFoodReviewShow #BEFRS #BestEverMyanmarFoodTour
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
WEBSITE »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Gladis Mendoza, David Baliles, 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 » Dương Quốc Huy
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
Chickpea Tofu and Pickled Tea Leaves: Myanmar's Unreal Cuisine, and Why It's So Hard to Find
Burmese food is something totally unique- a flavor profile shaped by an ancient history with roots connecting the empire to powerful culinary neighbors like China, India, and Siam, but with indigenous techniques and ingredients that make this cuisine all its own.
Somehow, in twelve years cooking and eating in Asia, it never occurred to me how strange it was that I didn't know anything about Burmese food. I never questioned why Thai, Vietnamese, and Malaysian food could be found anywhere, but the largest geographic country in mainland Southeast Asia- a place with a 4000-year history and an outsized influence on the continent- was invisible. But then I tried my first Burmese meal, and all of a sudden, a million questions needed answering.
This video is an attempt to answer- maybe not all of those questions, but at least...say...two or three? What are some of the iconic dishes in Myanmar? How did Burmese food take shape? And why have I never encountered it before?
We're diving into the Bangkok Burmese refugee diaspora to get as deep as we can into Thailand's hidden Myanmar subculture in a culinary adventure on OTR.
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Thank you so much for your support!
Patreon:
Please subscribe to the channel, and check out our website for upcoming videos and our behind-the-scenes blog at !
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0:00 - Introduction
1:27 - The Street Cart
3:13 - War
5:46 - The Burmese Market
7:00 - Breakfast
9:02 - Exploring
10:12 - Chef Goo Goo
11:28 - Lunch and Culinary Diplomacy
14:22 - The Second Coup
15:11 - Shan State's Favorite Teahouse
17:40 - Pratunam
20:04 - Kalyana and The Future
21:50 - Conclusion
-
Video Credits:
Myanmar - 4K Video - Travel Around Myanmar Burma - 4K Video Ultra HD - 4K HDR
The History of Southeast Asia- Every Year
A look at Myanmar one year after military coup
How Burma Became Myanmar
Burma, Rangoon in olden days 1959
Peaceful old Burma 60 years ago
The British in Burma in 1935 3
[4K] Thailand Beach Scenes From Day to Night, Lots of Domestic Tourists
Tayaw Kinpunn aka Myanmar's Traditional Shampoo
Myanmar coup: What led to the military seizing power? - BBC News
Myanmar celebrates early election victory for Aung Sang Suu Kyi′s party 수치 야당，
Polls close in Myanmar election
Secret Diet of Myanmar MONKS!!! Live to 100!!
???? ASIA'S RARE EXOTIC CUISINE! »
???? FOOD IS PEACE »
???? SUPPORT OUR MISSION»
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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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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
WEBSITE »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Gladis Mendoza, David Baliles, 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
Myanmar's EXTREME SEAFOOD Culture!! STRANGE Creatures and Ocean Farms!!
???? MYANMAR’S UNSEEN STREET FOOD! »
???? SUPPORT OUR MISSION»
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SEAFOOD IN MYEIK
1. WHOLESALE FISH MARKET
????????BURMESE SPRING ROLLS: Rice pancake, bean sprouse, lettuce, fried onion, dried shrimp, pickle water chestnut, palm syrup, fermented palm sugar and chilli oil.
????STICKY RICE CAKE: Purple sticky rice cake, shredded coconut and sugar.
????????MOCHI: Sticky rice and mixture of black sesame, sugar and peanut.
????PRICE: Spring rolls - 200 MMK/$0.15 USD | Rice cake - 200 MMK/$0.15 USD | Mochi - 100 MMK/$0.075 USD
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2. MYIT NGE MARKET
ADDRESS: Dawei Su B Road
????STIR-FRIED NOODLES: Garlic, flat noodles, salt water, palm wine vinegar, bean sprouse, chickpea chilli oil, blood cake, fresh shrimp, dried shrimp, sugar and chicken egg.
????STICKY RICE ROLLS: Fried sticky rice pancake (made from sticky rice flour and coconut milk), black bean sticky rice, shredded coconut, sugar and black sesame seeds
????PRICE: Noodles - 1000 MMK/$0.75 USD | Sticky rice rolls - 200 MMK/$0.15 USD
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3. FAMILY HOME
????????GRILLED STINGRAY: Clean the stingray and grill it for 20 minutes. Serve it with dipping sauce made from coriander, salt, garlic, fish sauce, sugar and rice wine vinegar
????LEMONGRASS STEAMED MUSSELS: Clean the mussels and place them in a pot. Add smashed lemongrass, MSG, water and salt. Cook for 20 minutes
????DEEP-FRIED RED SNAPPER: Clean the fish and marinate with salt, sugar and MSG. Deep fry in cooking oil and turmeric powder for 10 minutes.
#BestEverFoodReviewShow #BEFRS #BestEverMyanmarFoodTour
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
WEBSITE »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Gladis Mendoza, David Baliles, 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 » Tiep Tran
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
Exotic THAI FOOD Tour in Bangkok with Mark Wiens! Freaky Thai Food + Yummy Face Challenge
????COLLAB ON MARK WIENS’ CHANNEL »
????SUPPORT OUR MISSION »
????Learn more about Onetrip’s Vietnam tours »
Special thanks to legendary food and travel YouTuber MARK WIENS for taking on my yummy face challenge and joining me on this exotic Bangkok food tour. Make sure to check out his latest vid, where you can watch us both eat spicy food and handle it really well. It wasn’t even that spicy.
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» THE EXOTIC FOODS
1. TALAD KAO MARKET: Mrs. Pan’s Bug Cart
ADDRESS: Soi Lat Krabang 5, Lat Krabang, Krung Thep Maha Nakhon 10520
OPEN: 2PM - 10PM
????The night before Mrs. Pan cooks the bugs she will later sell in the market, her son goes to Khlong Toei, Bangkok’s largest wet market, to purchase a variety of insects. She begins cooking each morning in order to make it to the market and set up her cart by 2pm. To cook the bugs, Mrs. Pan first adds oil and chopped pandan leaves to a frying pan. The pandan leaves add a nice fragrance to the bugs while cutting the bitter taste. She adds her first round of bugs and allows them to fry for roughly 30 minutes. She allows the crickets to cook for only 15 minutes. To enhance the flavors, she does not clean the pan between bugs. Then she’s off to the market, to fill hungry bellies with bugs!
????PRICE: 1.50 USD/50 THB for Mixed Bowl of Bugs
1.20 USD/40 THB for Giant Water Bug
2. TOY KUAY TEOW: Boat Noodles (Blood Noodle Soup)
ADDRESS: 15 Ratchawithi Rd, Khwaeng Thung Phaya Thai, Khet Ratchathewi, Krung Thep Maha Nakhon
OPEN: 8AM - 6PM
????Toy Kuay Teow has been serving up boat noodles for 50 years and is on its third generation. To make one of Bangkok’s most beloved noodle soups, combine chilli dressing, pork, meatballs, vermicelli noodles, pork blood, pork soup, scallions and herbs, bok choy, fried pork skin and fried flat noodles (optional). Beef boat noodles include beef blood, rather than pork blood.
????PRICE: .46 USD/15 THB for a small bowl
.91 USD/30 THB for a normal bowl
3. J'KHAI SEAFOOD: Horseshoe Crab Eggs
ADDRESS: 1300/3-4 Prachachuen Road, Bangsue Bangkok
OPEN: 3PM - 12AM
J’Khai Seafood started when the owner began selling food from a small cart 34 years ago. It is now a multi-story restaurant in Bangkok, and their signature “Thai curry steamed horseshoe crab eggs” recently won Wongnai Users’ Choice for best dish.
????To make this tasty meal, they first steam the horseshoe crab, cutting open the lower part of the crab to remove all of the eggs. Separately, create the seasoning, mixing Thai red curry paste, sugar, MSG, oyster sauce and carnation milk. Add the seasoning to an oiled, heated pan before adding chicken egg and finger root. Allow to stir-fry for a bit, then scoop everything back into the horseshoe crab shell. Take the horseshoe crab and grill it over hot charcoal until bubbling. Top it off with coconut milk, sliced lime leaves and carrots before diving in.
????PRICE: 15 USD/500 THB per Horseshoe Crab (may vary)
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????COME SAY HI:
INSTAGRAM »
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Sonny
PRODUCER » Huỳnh Hà My
LOCAL FIXER » Sirithorn Srisarunyunont (Facebook:
For business inquiries, please email: team.befrs@gmail.com
Burmese Food - CURRY JACUZZI!! 5 Aunty’s Cooking For Entire Shan Village!!
???? Street Food - Chili Oil Noodles:
???? NEW T-shirts and caps available now:
???? Home Stay:
MAE HONG SON (แม่ฮ่องสอน), THAILAND - Welcome to Mae Hong Son province in northern Thailand, one of the most relaxed and beautiful provinces in Thailand. I love the mountains, and the mix of cultures that are represented in Mae Hong Son. During our trip, we had a chance to stay at a home-stay (โฮมสเตย์ป้าคำหลู่บ้านโบราณร้อยปี) in a village called Ban Muang Pon. The village is home to a Shan, or a Thai Yai (ไทใหญ่) community. Along with a few spectacular Shan food meals, one day some of the expert cooking Aunty’s from the community cooked 50 kilos of Gaeng Hang Lay (แกงฮังเล), a Burmese pork curry!
As the story goes, Gaeng Hang Lay (แกงฮังเล) is a strong pork curry that originated in Burma, with the help of Indian curry spices. The Shan people are the ones who brought the dish to Thailand, and now you’ll find Gaeng Hang Lay (แกงฮังเล) as one of the most common and popular dishes in Northern Thai food. The original version of this Burmese pork curry that the Shan make in this village is still made on special occasions, and for big communal gathering like a wedding or celebration.
We woke up early in the morning to get started, and some of the Aunty’s from the community had already gathered to start the cooking process. First they chopped up the pork, peeled potatoes, shallots, garlic, and ginger.
The pork was braised down in a curry paste of chilies, lemongrass, shallots, garlic, and ginger, and cooked in its own juices and melted fat. It’s important to note that there’s not written recipe for this dish - it’s just passed down by knowledge, judged by ratios in the head cooks head, and by experience. They added in dark soy sauce, tamarind, ginger, and Burmese masala, similar to an Indian masala powder.
The Burmese pork curry simmered over the fire until it reached the fall apart tender stage. It was outrageously tasty, packed with garlic, fresh slices of ginger, a tartness from tamarind and sweet.
Without a doubt, this was the best Gaeng Hang Lay (แกงฮังเล) I’ve ever had anywhere in Thailand - and I’ve had it many places. The balance of flavors, and sweet and sourness, was delicious. It was a Shan / Thai Yai meal experience in Mae Hong Son to never forget.
???? They arranged this food experience at this Homestay in Muang Pon village ( You can contact them to stay there and cook meals for you here:
Highly recommended, an amazing place to learn about the culture of the Shan people, stay in a 100 year old traditional Shan house, and eat delicious Shan food!
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Burmese Street Food | How To Eat Vegan In Myanmar
On our one month stay in Burma (#Myanmar), we discovered an abundance of #streetfood.... but is it possible to eat vegan while traveling through the country?
Why I Really Don't Like This Country ????????
UPDATE: I WENT BACK TO BRUNEI TO GIVE IT A 2ND CHANCE!
✅ SUBSCRIBE for More Travel Videos:
???? Get My Top 100 Travel Pics FREE!
While I constantly try to find the positives in every place I visit, there are a few nations that I just simply didn't enjoy.
The country of BRUNEI is one of them.
I went to Brunei back in 2014, three years before I made videos, but my negative experiences in the country have stuck in my mind ever since. That, combined with its absurd human rights laws such as stoning to death LGBT members, I felt like this video needed to be shared with the world.
Have you ever visited any countries that you didn't enjoy? Please share below, I'm curious to know.
Follow @DrewBinsky on IG Stories for behind-the-scenes content of my travels:
#travel #brunei #asia
FIND ME ON:
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???????????? WHO AM I?
I'm Drew Binsky and I have been to EVERY country in the world (197/197). I make documentaries about interesting people and cultures in faraway places. My ultimate goal is to inspire you to travel because I think it's the best education that you can get. And our planet is beautiful!
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*Some of the links or other products that appear on this video are from companies which I earn an affiliate commission or referral bonus at no additional cost to you. All opinions are my own. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Asia’s SHOCKING Live Animal Market!!! Extreme Food Tour in the Mekong Delta!
???? EPIC EID FEAST in Oman! »
????SUPPORT OUR MISSION »
????Learn more about Onetrip’s Vietnam tours »
????Checkout Ân Long An (Mekong Youtuber) »
Thanks to Nguyen Hoang Long from OneTrip Vietnam for being our local guide on this Mekong trip! Thanks to An Long An for coming along with us on this Mekong Delta Food Tour! Check out his YouTube page for cool videos in Vietnam:
Special thanks to our Patron, Wah Yan, for supporting BEFRS mission. Check out the cool Patreon rewards we offer here:
#BestEverMekongDeltaFoodTour #BestEverFoodReviewShow #BEFRS
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» Hidden Birds & Rats Market
1.HỦ TIẾU NH N QUÁN: Hủ tiếu Nam Vang
ADDRESS: 14 Trần Phong Sắc street, Ward 4, Tân An city, Long An province
OPEN: 6:00AM - 11:00AM + 4:00PM - 9:00PM
???? HỦ TIẾU NAM VANG: Boil pork bones, dried shrimp, grilled dried squid, shallots, daikon and lean pork to make stock. Cook fresh shrimp in the pot. Simmer stock for 1-2 hours. Saute minced pork in a skillet until fully cooked. Boil quail/eggs in a separate pot. To assemble: Add cooked noodles, lean pork slices, shrimp, boiled eggs, and sliced chives in a bowl. Pour in stock and then top with fried garlic. Enjoy with soy sauce and fresh bean sprouts.
????PRICE: 1.50 USD/35.000VND per regular serving| 1.72USD/40.000VND per special serving
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2. RAT AND BIRD MARKET: Live Rats + Stork
ADDRESS: N/A
OPEN: N/A
????PRICE: Rats 3.22USD/75.000VND per kg | Stork 10.73USD/250.00VND per Stork
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3. AN LONG AN’S PLACE: Stir-fried Bugs + Steamed Rats with Cassava + Rats BBQ + Roasted Birds
ADDRESS: N/A
OPEN: N/A
????STIR-FRIED BUGS: Clean the bugs and then place peanuts inside them. Deep fry with a mixture of oil, garlic, fish sauce and MSG.
????STEAMED RATS WITH CASSAVA: Pour coconut water in a pot, add cassava and salt and cook. Pour out the coconut water and place the rats inside the pot. Cook the rats with the cassava until it is ready.
????RATS BBQ: Season the rats with shacha sauce, fish sauce and MSG and then grill on charcoal.
????ROASTED BIRDS (Swallow & Coucal): Clean the birds and then season with garlic, MSG and fish sauce. Fry garlic in a hot pan with oil. Deep fry the birds until they are golden brown.
????PRICE: N/A
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Huỳnh Hà My
For business inquiries, please email: team.befrs@gmail.com
African Tribes Try American Candy!! Guess Which One They HATE!!
???? WATCH OUR MAIN CHANNEL »
???? RARE ZIMBABWE TRIBAL FOOD »
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???? Sonny Side: @BestEverFoodReviewShow
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What do African tribes think about your favorite candies? This is the ULTIMATE taste test! Join us!
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????CREDITS:
VIDEO EDITOR » Thai Do
CAMERA OPERATOR » Wife
Surviving Ethiopia!! Africa's Most Hardcore Food!!
✈️EXPLORE ETHIOPIA »
????????BEST EVER FOOD INDIA »
???? GRAB OUR MERCH »
???? SUPPORT OUR MISSION »
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#BEFRS #BestEverFoodReviewShow #BestEverEthiopiaTour
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITORS: Dương Quốc Huy, Lê Anh Đỗ, Ngọc Lê Hồng, Thái Đỗ
COMPILATION EDITOR: Nguyễn Hoàng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL FIXER » GoFurther.Tours | Birhanu
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Surviving Laos!! Eating The Rarest Food in Southeast Asia!!
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#BEFRS #BestEverFoodReviewShow #BestEverLaosTour
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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 donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITORS: Dương Quốc Huy, Ngọc Lê Hồng, Thái Đỗ + Khang Bui
COMPILATION EDITOR: Nguyễn Hoàng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Mylinh To
LOCAL PRODUCER » Thongkhoon Sayalath
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Extreme Sri Lanka! Jaffna Food and the Neck Bulge Tamils!!
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1. FISH MARKET GURU NAGAR
ADDRESS: Reclamation Rd, Jaffna, Sri Lanka
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2. JOSEPH FAMILY HOME
INTERVIEWEES: MR. CALLISTER JOSEPH & MRS. JASINTA JOSEPH
????????CRAB CURRY: Pour coconut milk onto the cut crabs, then add liquid salt, tamarind juice, Jaffna curry powder, chopped onions, curry leaves, and ginger-garlic paste. Put the pot on the fire and cook for 20 minutes. Mix the curry. Add more coconut milk. Cook for 15 minutes.
????????STIR-FRIED CUTTLEFISH: Place fenugreek and fennel seeds in hot coconut oil. Add garlic and mix. Add curry leaves, chopped onions, liquid salt, and green chilies and put into the pot. Keep mixing. Place the cuttlefishes in and add salt liquid, ginger- garlic paste. Mix and close the lid. Add Jaffna curry powder and tamarind juice. Mix and allow it to cook for 15 minutes.
????????RAAL SODI (SHRIMP CURRY SOUP): Pour coconut milk into a pot with chopped onions, green chilies, salt liquid, and turmeric powder. Squeeze chopped tomatoes and put them into the pot with lime juice. Place the pot on the fire and then put shrimp into the pot. Cook for 15 minutes.
????????STRING HOPPER: Add hot water to liquid salt and pour into rice flour. Mix well. Place the dough into a string hopper maker. Stack the hoppers into a steam pot for 5 minutes.
????????JAFFNA HOPPER & COCONUT SAMBAL
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3. NALLUR BHAVAN VEGETARIAN RESTAURANT
ADDRESS: 250 Kovil Rd, Jaffna 40000, Sri Lanka
INTERVIEWEES: MR. NEELAN SIVA
????????KURUMA (MIXED VEGETABLE DISH)
????????SAMBAR
????????DOSA
????PRICE: 230 LKR/$0.62 USD per piece
????????CHILI PARROTA
????PRICE: 300 LKR/$0.81 USD per dish
#BEFRS #BestEverSriLankaFoodTour #BestEverFoodReviewShow
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Ngoc Le Hong
COLOR & MASTER » Quí Nguyễn
LOCAL PRODUCER » Ruzaina Hadgie
PRODUCTION ASSISTANT » SAMAL BANDARA @samalbandara
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Whitest Island In Asia? #408
Whitest Island in Asia?
I’ve never seen anything like this. It seems like every Western tourist in the world comes to live in Bali. Why?
Now that I’m finally inside, I found the answer! ????
See you tomorrow!
---
Thank you for watching Nas Daily!
Our mission is to bring people together, and that's why we create content that does exactly that -
We have a new show called Nas Debates that you can watch here: youtube.com/c/NasDebates
And if you love reading more than watching videos, HERE is a link to our blog: blog.nasdaily.com/
RARE Vietnamese Mountain Food in the Most Colorful Market in the World! - Bac Ha Market
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About This Episode:
Learn more about ONETRIP Tours →
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Support My Channel:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in creative freedom. Your generous donation will allow me the time and resources to create more videos for you. →
Disclaimer:
If you see any factual food errors in my video, please feel free to politely let me know in the comments.
I'm a huge fan of trying different, interesting and strange foods in each country. My show is from a Western point of view, but more importantly MY point of view, but is not meant to offend any person or culture.
Most DANGEROUS Food in Vietnam!!! RARE Thai Village Cooking!!! | TRIBAL VIETNAM EP3
???? SECOND CHANNEL!!! MORE BEFRS »
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BLACK THAI JUMPING FISH
1. MR. KINH’S FAMILY HOME
ADDRESS: Tu Le Ward, Van Chan District, Yen Bai Province
????STICKY RICE IN BAMBOO: Wash the rice and place it in the bamboo. Add water. Cover the upper part with phrynium leaves and grill over a fire. Use a machete to cut the bamboo bark. Serve with sour buffalo skin.
????SOUR BUFFALO SKIN: Grill the buffalo skin and remove the hair. Boil the skin for 45 to 60 minutes. Cut the skin into thin slices and season with galangal, chilis and salt. Place in a jar for 5 to 7 days to ferment the skin.
????SOUR DECOMPOSED FISH: Cut the fish in big chunks. Roast the rice then pound it into a powder. Season fish with galangal, lemongrass, chillies, rice powder and salt. Place it in a jar for 3 to 7 days.
????THAI TRADITIONAL GRILLED FISH: Cut the fish open and remove the gastric acid. Marinate in lemongrass, chillies, perilla leaves, Thai pepper, salt, and minced local stinky leaves. Place inside the fish then fold fish in half. Place fish on a bamboo skewer and grill for 30 minutes.
????FISH GASTRIC ACID DIPPING SAUCE: In a bowl, add the fish gut, local stinky leaves, salt and perilla. Pour the mixture into a bamboo trunk. Use phrynium leaves as a cork. Grill the bamboo trunk for 20 minutes. Pour it out and serve as a dipping sauce.
????GRILLED MOSS IN BAMBOO: Wash the moss and chop in small pieces. Season with garlic, chillies, lemongrass, shallot, and cilantro. Place phrynium leaves in the bamboo trunk, then add the moss in and grill on fire for 20 minutes. Remove from the bamboo and serve.
????JUMPING FISH SALAD: Cut the banana blossom into thin slices. Squeeze it in water with salt. Mince the fish mint and normal mint. Add a bit of salt to the veggie mix. Add sour juice made from bamboo shoot pickle juice.
#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: Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
Super RARE Kenyan Village Feast!!! First time caught on camera!!
???? Mombasa Street Food Tour in Kenya!!! »
????SUPPORT OUR MISSION »
???? Learn more about Onetrip’s Vietnam tours »
Thanks to Wendy Watta (@wattaonthego) for coming along with us on this Kenyan Food Tour!
Thanks to Holiday Destination Safaris for helping us to navigate our way around Kenya:
#BestEverKenyanFoodTour #BestEverFoodReviewShow #BEFRS
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» KILIFI SWAHILI VILLAGE
1. Giriama Homestead: Cassava + Kinolo + Turkey + Ugali
ADDRESS: Koleni, Kilifi, Kenyan Coast
OPEN: N/A
Our food journey through Kenya brought us to the Giriama Homestead in Kilifi. The Giriama is a bantu Kenyan community known to be one of the nine ethnic groups that inhabit the Kenyan coast, just about 2 hours away from Mombasa. The Giriama tribe largely depend on agriculture and hunting for food. They showed us how they grow their food and also shared some traditional tribal dishes with us.
???????? CASSAVA: Boil cassava then mix with freshly grated coconut milk. Mash cassava leaves in a mortar and then cook.
???? KINOLO: Mash ripe bananas in a traditional giant mortar. Mix in maize flour then bake in a jiko. Serve on banana leaves.
???? TURKEY: Clean turkey and stew in a large pot with water and salt. Season to taste.
???????? UGALI: Bring water to a boil, add corn flour bit by bit and stir regularly. Stir until mixture is even.
????PRICE: Turkey - 38.74 USD / 3900 KSH
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.
I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
For business inquiries, please email: team.befrs@gmail.com
Must Try Before You Die!! Korea’s TOP 50 Street Foods!!
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Big thanks to Joe (Instagram: @WanderingBicycle) for helping to make this Korea series possible. Follow his journey at @Wanderingbicycle
Follow us on Instagram:
???? Sonny Side: @besteverfoodreviewshow
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????CREDITS:
VIDEO EDITORS » Hà Nhật Linh + Khang Bui
COMPILATION EDITOR » Tiep Tran
CAMERA OPERATOR » Wife
PRODUCER » Terryh Nguyen
Sri Lankan Tribe Hunts Peacock!! 24 Hours With the Vedda!!
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???? FOLLOW RUZAINA » | INSTAGRAM: @theminoritytaste
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1. VEDDA PEOPLE
ADDRESS: Mahiyanganaya area
????????WELCOME SNACKS (barb & herbal tea with sugar cube)
????????PEACOCK (MASSA DISH): Use three sticks to make a tripod and fold some sticks to make a rack. Put the tripod on the fire and place the peacock meat on the rack to smoke.
????????PEACOCK (BOILED DISH): Place the meat in a water pot. Season with salt and chili powder. Add more water and pepper. Put the pot on the fire and squeeze some lime on top. Add more flour liquid.
????????PEACOCK (PRESERVED): Cut the smoking meat,, then put honey on the meat & keep the meat for up to a month
#BEFRS #BestEverSriLankaFoodTour #BestEverFoodReviewShow
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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???? CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
VIDEO EDITOR » Thai Do
COLOR & MASTER » Quí Nguyễn
LOCAL PRODUCER » Ruzaina Hadgie
PRODUCTION ASSISTANT » SAMAL BANDARA @samalbandara
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
STRANGE Seafood in Hong Kong!! RARE Seafood Tour from Fish Balls to Fish Stalls!!
???? EXOTIC FOOD TOUR IN HONG KONG! »
????BOOK WITH HUMID WITH A CHANCE OF FISHBALLS »
????SUPPORT OUR MISSION»
Thanks to Virginia for joining us on this Hong Kong food tour!
???? Humid With a Chance of Fishballs: IG @ilikefishballs | YouTube:
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: + Holiday Special (Valid until Dec 31, 2019): GET 3 MONTHS FREE WITH CODE: BEFRS3
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SEAFOOD IN HONG KONG
1. ABERDEEN WHOLESALE WET MARKET
ADDRESS: Yue Shi Cheung Road, Aberdeen, HK
OPENING HOURS: MON - SUN : 4:00AM - 12:15AM
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2. 德興魚蛋
ADDRESS: 76 Fuk Lo Tsun Road, HK
OPENING HOURS: MON - SUN: 7:00AM - 6:00PM
????FISHBALLS IN CURRY SAUCE: Use a press machine separate the flesh from the bone. Place the fish meat in a blending machine. After it’s been blended, put fish meat, salt and ice in a pounding machine for 45 mins. Shape the fish paste into shapes of balls. Deep fry the balls and serve with curry sauce.
????PRICE: 10HKD/$1.28USD
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3. CHUEN KEE RESTAURANT
ADDRESS: 87 - 89 Man Nin street, Sai Kung, HK
OPENING HOURS: 11:30AM - 11:00PM
????CUTTLEFISH SASHIMI: Cut and clean the cuttlefish. Prepare a bowl full of ice and add watercress and cucumber on it. Slice the cuttlefish and place slices on top of veggies. Add lettuce, lime and flower on the bowl and serve with soy sauce and wasabi.
????DEEP FRIED CUTTLEFISH HEAD: Chop the cuttlefish head into small pieces and place in a bowl with douban sauce, secret salt and pepper powder and egg flour liquid. Soak the fish in cornstarch and deep fry. Serve on a plate with chopped cabbage. Add fried garlic, fresh chilli and coriander on top.
????DEEP FRIED MANTIS SHRIMP: Clean and season the mantis shrimps with garlic and secret ingredient. Deep fry in oil for two minutes until golden brown. Add salted chilli powder, garnish with herbs and serve.
????FRIED SLIPPER LOBSTER IN EGG YOLK SAUCE: Cut, clean and season the lobster. Prepare a wok and deep fry the lobster in cooking oil. In a separate pot, cook the special egg yolk sauce and then place the lobster in the sauce for 1 minute. Add flour and salted egg yolk powder and serve when ready.
????HONG KONG SCALLOPS: Steam with glass noodles and minced garlic
????PRICE: Sashimi - 192HKD/$24.54USD | Fried Cuttlefish - 192HKD/$24.54USD | Mantis Shrimp - 200HKD/$25.56USD | Slipper Lobster - 384HKD/$49.08USD | Scallops - 28HKD/$3.58USD
#BestEverHongKongFoodTour
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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, Joaquin Rueda VI, Ryan Rhodes & Muhammad Octovan
????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Huỳnh Hà My
PRODUCTION ASSISTANT: Gabbie Nain
LOCAL FIXER » Virginia Chan
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com