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The Unseen LAWA PEOPLE FOOD!! | 20 Kilo Meat Salad w/ COOLEST AUNTY in the Mountains!

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The Unseen LAWA PEOPLE FOOD!! | 20 Kilo Meat Salad w/ COOLEST AUNTY in the Mountains!

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MAE HONG SON, THAILAND (แม่ฮ่องสอน) - Welcome to Mae Hong Son (แม่ฮ่องสอน), located in the very northwestern corner of Thailand. Today, we are visiting a Hill Tribe Village of the Lawa People (ลัวะ). While many people groups in Northern Thailand trace their ancestry to South China (Yunnan) and Myanmar, the Lawa People (ลัวะ) are an indigenous to Thailand. They are cooking a unique dish, which is called to-sabuak, basically a boiled meat salad full of local herbs. So let’s learn about the amazing Lawa People of Thailand! #Thailand #MaeHongSon #ThaiFood

Ban La Oop Village (บ้านละอูบ) is located near Mae Sariang in Mae Hong Son Province of Thailand. The village itself is spectacularly beautiful, on the peaks of mountains where they grow beans, starches, and now coffee. When we arrived they were ready to get started for our main dish. To make it, they simply boiled pork in water until it was fully cooked. I think one of the main key steps though was the roasted chilies which were charred before being pounded. When the pork was ready, they sliced it all up, and mixed it with chilies, lemongrass, coriander, and salt. The result was basically a pork boiled salad, full of vibrant local herbs.

It dawned on me, this could really be an original food of Thailand, an ancient method of cooking and simple technique of combining meat with herbs for seasoning.

It was delicious, simple, and satisfying.

It was also really cool to hang out with the Lawa People (ลัวะ) and especially to hang out with Aunty!

???? Ban La Oop Village (บ้านละอูบ): - Ban La Oop Village (บ้านละอูบ) offers community tourism programs, including home-stays, learning about the local silver, local food, coffee, and other activities throughout the village. You can contact the community via their FB page to arrange: Highly recommended, it’s a spectacular place.

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Thai Farm Food!! 3 HUGE VILLAGE MEALS - Unseen Thai + Lao Food on the Mekong River!!

Amazing Thai + Lao Village Food in Nakhon Phanom, Thailand!
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Nakhon Phanom, Thailand - Located in the Isan region of Northeastern Thailand, along the mighty Mekong River, Nakhon Phanom is one of the most laid back provinces in Thailand. Today we’re in Ban Na Thon Village (บ้านนาถ่อน) and the community has gather to cook local Thai Isan / Lao food, and we’re going to learn about their amazing culture.

Really quickly - Nakhon Phanom is located along the Mekong River and is part of the Isan region of Thailand. But that being said, it’s across the river from Laos, and the people of Isan share the same culture and food from Lao.

Ban Na Thon Village (บ้านนาถ่อน) is a fantastic village, so laid back, friendly, and with a variety of homestays. We had the pleasure of spending a number of nights in this village where we did a lot of cooking and eating local food, and we also did a number of activities to learn about the local culture.

For breakfast we had a number of pounded salads with long-beans, amazing grilled chicken, and sticky rice. For lunch, which was one of the biggest meals of the day, they made a huge amount of dishes - the highlights being the “bon kob,” a pounded frog chili dip and a buffalo skin chili dip. There was also an Isan food of raw pig’s blood coagulated into a jelly. I had eaten a couple times in Laos before. It was an amazing meal and great to eat with the community.

For dinner and final meal they Aunty’s made a beautiful bowl of laap, and Isan style mixed meat salad and herbs, this time made with fish. Again, it was fantastic to learn about the culture of the amazing people and their Isan / Lao culture.

Ban Na Thon Village (บ้านนาถ่อน) offers homestay programs and activities -

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Giant Scallop PASTRY HAT!! ???? 27 Year Old Chef Cooks FRENCH FOOD in a Warehouse!!

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???? อยากทำแต่ไม่อยากกิน by Chef Big:

With a restaurant name like “I want to cook, but I don’t want to eat (อยากทำแต่ไม่อยากกิน),” you know you’re in for a unique eating experience. And then you arrive, and to get there you have to maze your way through the backstreets of Bangkok through a very industrial warehouse area. Even when you arrive, you’re not sure if you’re in the right place. #FrenchFood #Bangkok #อยากทำแต่ไม่อยากกิน

Thanks to my friend iTan ( for getting us a reservation, which happens to be one of the hottest restaurants in Bangkok - fully booked for months in advance. Chef Big cooks gourmet and traditional French food from his house, which is his parents’ print shop warehouse. He has a seriously cool story, led by passion, a desire to do what he loved to do despite his family wanting him to choose another direction.

I asked Chef Big if he ever thought about cooking Thai food or another type of cuisine, and he said that as soon as he started learning about French food and cooking techniques, he was in love and he knew this is exactly the food he loved the most and the cooking. There are rules for almost everything he mentioned, and you can tweak things to your liking, but the methods are so well in place. Chef Big spent time learning and cooking in Switzerland before returning home to Thailand to start his own restaurant which is literally in their home on the top of their family print shop warehouse.

This Bangkok restaurant is a Chef’s Table style dining experience, where Chef Big, his brother, and their team, assemble a set meal of gourmet French food and serve course by course.

The food was spectacular, one of the most memorable French meals I’ve had. I especially loved the exploding pastry soup, and the Beef Wellington.

Truly an amazing French meal and entire experience in the heart of industrial Bangkok, Thailand!

???? Here’s the restaurant: อยากทำแต่ไม่อยากกิน by Chef Big:

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Ultimate HMONG HILL TRIBE FOOD!! Green Taro Stems + Roasted Duck at Shaman’s House!!

???? Eating an Alien Spiky Ball:
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CHIANG RAI, THAILAND - Welcome to Lanjia Lodge ( in the mountains, near the Mekong River, in the remote far northern province of Chiang Rai, Thailand. Lanjia Lodge is an eco lodge that supports the local hill tribe village community - and there are two main people ground, the Lahu, and the Hmong people.

While staying at Lanjia Lodge, we arranged one day to visit the Hmong village where the Shaman and his family invited us for a huge celebration local meal. Now I’ve had Hmong food before a number of times, but this was by far the most extensive and diverse Hmong meal I’ve ever had. Hmong are known for being hard workers, their amazing farm practices, and sometimes their simple - yet fulfilling food. It’s not uncommon to have a Hmong meal that includes boiled vegetables and rice. But today was something truly special and magnificent, a Hmong celebration feast!

Just to name a few of the dishes this amazing Hmong family made - roasted duck, pounded green taro stems, an herbal mixture with chicken organs, black chicken soup, boiled black chicken, boiled pumpkin, Hmong chili dip, and Hmong rice - which is a high mountain growing variety of Hmong rice.

We also had a chance to see some of the food being prepared. I was especially fascinated by the pounded green taro stems. I’ve had green taro stems before, but usually cooked. This was my first time to eat them raw and pounded into a chili dip. It was sensational, life changing to be honest.

The entire meal was outstanding, so fresh, so natural tasting - and quickly to mention that just about every single food we ate and ingredient was from the mountain grown and raised by them. The flavors were vibrant, everything tasted so natural and real. The black chicken was slightly chewy and full of flavor, the duck was marinated and roasted. And all the natural vegetables like the pumpkin were maximum sweetness. The chili dips were outstanding.

It was a meal I will never forget, and thank you to this amazing family for their hospitality!

Another great part of this Hmong village food experience is that by staying at Lanjia Lodge and by arranging local tours like this, you are able to directly support the community through community tourism.

Huge thank you to Lanjia Lodge ( for arranging this. Highly recommended. The lodge is incredibly beautiful and relaxing. We loved our stay.

Thank you for watching this video!

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$6 Chicken VS $450 Chicken!! RECORD BREAKING Chicken Meal!!!

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CHEAP VS EXPENSIVE CHICKEN ????

1. GÀ NƯỚNG LU VIỆT HƯƠNG 2
ADDRESS: 20 Phạm Văn Đồng street, Ward 3, Gò Vấp District, HCMC
SOCIAL:

???? GRILLED CLAYPOT CHICKEN: Season the chicken with a special homemade sauce made from salt, chilies, five spices and honey. Hang chickens in the clay pot for 30 mins, then flip the chicken and continue grilling for 15 more minutes. Take the chicken out, chop it up and assemble on a dish. Serve with bread and chili sauce.

????PRICE: 150.000 VND/ $6.50 USD
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2. SHANG GARDEN
ADDRESS: 1A Đường Tôn Thất Tùng Street, Phạm Ngũ Lão Ward, District 1, HCMC
SOCIAL:

???? FORTUNE CHICKEN: Stuff the chicken with seasoning grains, mushrooms, Chinese sausages and bamboo shoots. Rub the chicken with seasoning grains and soy sauce. Leave it for one hour.
Steam it for another hour, then remove from the steamer and wrap it in two layers of lotus leaves. After, wrap in a thick layer of dough. Finally, bake it for 20 minutes and serve.

????PRICE: 800.000 VND/$34.60 USD
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3. ELISA FLOATING RESTAURANT
ADDRESS: 5 Nguyễn Tất Thành Street, Ward 12, District 4, HCMC
SOCIAL:

???? STIR-FRIED SKIN WITH LIME LEAVES: De-skin the back of the chicken. Tenderize the meat then cut into slices. Season with the liquid of galangal, lemongrass and five spices. Stir-fry the chicken skin with garlic and shredded lime leaves.

???? SAUTEED OFFALS, BALLS AND BLOOD CAKE WITH GOURD: Chop up the offals and boil them with chicken balls and salt for two minutes. Season with oyster sauce, chicken powder, pepper, chicken oil and shallots. In a hot wok, add cooking oil, garlic and chopped-up shallots. Add the chicken offals and balls in the pan together with blood cakes, leaks and dried shallots. Saute for two minutes. Remove from the stove and place in a dish. Saute the gourd for another two minutes then add the rest of the ingredients to the pot. Mix and serve.

???? BRAISED CHICKEN FEET WITH GINSENG: Grill the chicken feet until they turn golden brown. Chop up the feet and place in a small steel bowl. Add ginger water and boil them for two minutes. Add chicken feet in ceramic bowls with medicinal herbs like ginseng, goji and dried jujube. Steam for 4 hours and serve when it's done.

????PRICE: 10.400.000 VND/$450.00 USD for 6 dishes

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

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

Our VIP Patrons: 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.
- - - - - - - - - - - - - - - - -
????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

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

Extreme Malaysian Food!! BIRYANI MOUNTAIN + Smoked Goat Leg - Unseen Eating Experience!!

???? Aromkwan (อารมณ์ควัน):
???? 5 Star Hotel Chef Cooks Street Food:
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BANGKOK, THAILAND - Aromkwan (อารมณ์ควัน) is an “Asian Smokery” where Chef Bank serves family Malaysian food recipes with his own touch BBQ smoking touches. You’re in for an extreme meal of smoked goat leg curry, pork knuckle curry, and a huge mountain of biryani. Get ready for a meal experience you’ll never forget. #MalaysianFood #Bangkok

I was more than excited to try this once in a lifetime meal in Bangkok!

Chef Bank is half Malaysian and half Thai, and his Father is Malaysian Indian, and his Mother is Thai Chinese - four of the best food groups in the world? I think so!

Aromkwan (อารมณ์ควัน) is where Chef Bank and team serve a combination of family recipes and curries, but then Chef Bank goes a step further to smoke the curries for 10 or 12 hours and build layer upon layer of flavor into each dish. One of the most impressive parts of eating at Aromkwan (อารมณ์ควัน) is how your meal is served on a banana leaf communal style. He piles on the dishes and we had a base of biryani, quail sambal, smoked portobello mushrooms, charred bok choy, smoked goat leg curry, smoked pork knuckle curry, ikan bakar, and smoked chicken wings.

The entire meal was out of this world. Both the smoked goat leg curry and smoked pork knuckle were were out of control delicious, melt in your mouth and not only flavored from the curry and spices, but from the smoke.

A world class meal, highly recommended when you’re in Bangkok for extreme Malaysian food that’s unlike anything else in the world.

In addition to the amazing food, all the food is cooked with so much love, passion and dedication which you’ll taste with every bite.

I wrote a full blog post here:

???? Aromkwan (อารมณ์ควัน):
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$2 Steak VS $231 Steak!! The Cow Part You've NEVER SEEN Before!!

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CHEAP VS EXPENSIVE STEAK

1. CỦ HÀNH T Y BEEFSTEAK
ADDRESS: 189 Lê Văn Sỹ, Phú Nhuận District, HCMC
SOCIAL:

????CU HANH TAY SIGNATURE STEAK: Heat up a cast iron pan and add oil. Place the steak in the pan. Add onion slices, an egg, a meatball and margarine. Finish up with sausage, liver pate and cheese. Serve with a Vietnamese baguette.

????PRICE: 59.000 VND/ $2.50 USD
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2. AU LAC DO BRAZIL
ADDRESS: 238 Pasteur, District 3, HCMC
SOCIAL:

????GRILLED BEEF HUMP: Lightly pierce the whole cow hump. Blend together onions, garlic, pepper, MSG, salt, cupim seasoning powder, oregano, bay leaves and cooking oil. Dip the whole chunk of meat into the bowl. Place it on a skewer, then wrap with plastic wrap and aluminum foil. Marinate for exactly 24 hours. Grill on low heat for 12 hours.

????PRICE: 790.000 VND/$35.00 USD
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3. IL CORDA
ADDRESS: 11 Le Thanh Ton, Ben Nghe Ward, District 1, HCMC
SOCIAL:

????WAGYU TOMAHAWK: Chill the meat at room-temperature. Cut the Wagyu Tomahawk from a full rack. Marinate with salt, ground pepper and olive oil. Sear on the grill, then let it rest in a low-temperature steaming box for 30 minutes. Place it back on the grill quickly before serving.

????PRICE: 5.800.000 VND/$231.00 USD

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

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

Our VIP Patrons: 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.
- - - - - - - - - - - - - - - - -
????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

Golden Goose Eggs - BALLOON OMELET!! Rare Jungle Food in Southeast Asia!!

????️ WATCH NEXT: Village Food in Thailand:

TRANG, THAILAND (ตรัง) - Today we are going to eat traditional food in Southern Thailand, and we got lucky today with rare goose eggs - and I’m talking about the fluffiest omelet you’ve ever had!

Khrua Boon Ma (ครัวบุญมา - Although the official name of the restaurant is Khrua Boon Ma (ครัวบุญมา), also they call the restaurant as Wan Wan local Trang food (วันวาน). The owner is extremely cool and his aim is to preserve the traditional food and cooking methods of Southern Thai food. I ate a lot of food in Trang, but this my favorite restaurant - I love everything about it. And his catfish curry is probably the best I’ve ever had, ever.

Goose egg omelet - This was my first time to eat a goose egg omelet. Unlike chickens, geese only lay their eggs one or two times per year during the right season. So you’ve got to be in the right place at the right time - and luckily for us - this was the time. To make the Southern Thai style goose egg omelet, she mixed in 5 eggs, with cha om (climbing wattle shoots), some soy sauce, and a plate of chilies and garlic. The omelet was deep fried to a crispy balloon - literally like an inner tube - perfection. Hand down the fluffiest omelet I’ve ever had.

And again, I can not get enough of their catfish curry here, it’s so insanely good, and one of the species curries in Trang. He uses long pepper, huge amounts of galangal, tree basil, and chilies out of control.

Highly highly recommended, one of my favorite restaurants in Thailand. When you’re in Trang, don’t miss it.

????Khrua Boon Ma (ครัวบุญมา

Total price for everything - 550 THB ($18.33)

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Mountain FOOD PARADISE!! ???? Backyard Foraging + 2 Village Lunches! | Sakhon Nakhon, Thailand

???? Follow Chef Num of Samuay and Sons:
???? WATCH NEXT - Isan Street Food Tour:

Part 2 is coming on Wednesday, get ready!

UDON THANI, THAILAND - Samuay & Sons (ซาหมวย & ซันส์), is an innovative Isan Thai food restaurant in Udon Thani, where Chef Num serves unique dishes using wild and foraged ingredients. The unique flavors, balance of all taste buds, and his herb driven - often medicinal property cuisine - is what makes it so spectacular.

It was a huge honor to spend a day hanging out, eating with, and learning from Chef Num of Samuay & Sons (ซาหมวย & ซันส์ and MAK KHANG (หมากแข้ง - two of the most exciting restaurants in Thailand.

After meeting Chef Num, we immediately drove to Sakhon Nakhon, about a two and a half hour drive. We drove to a small village, at the base of a mountain known for its indiginous plant species. It’s one of the villages where Chef Num goes foraging and sources ingredients. We went to the home of Chef Num Noi, a former chef at Samuay & Sons (ซาหมวย & ซันส์) who returned to his home and started re-growing and farming some of the rare ingredients from Sakhon Nakhon.

Along with an amazing foraging trip on the moonscape mountain - tasting things along the way - the highlight of our trip to Sakhon Nakhon was lunch - well actually two lunches.

First lunch we had grilled free range chicken with a chili fermented fish chili dip that was out of this world. As well as a dish called “swa gai (ซั่วไก่),” a chicken boil loaded with herbs like rau ram and lemongrass. It was outstanding.

For the second lunch we came back from foraging and the main event of lunch was their special version of “mok nor mai,” a bamboo shoot packet, pounded up with loads of herbs, yangang leaves, and steamed. It was sensational, so many unbelievable layers of flavor.

Foraging and eating Thai Isan food in the village with Chef Num was an amazing experience, and it was amazing to see the knowledge, though process, and respect for traditional and local culture that Chef Num has and that translates back into his modern creative dishes at his restaurants.

We then drove straight back to Udon Thani, and straight to Samuay & Sons (ซาหมวย & ซันส์) for dinner.

Keep watching Part 2 for amazing dinner at Samuay & Sons (ซาหมวย & ซันส์):

Thank you to Chef Num and to Chef Num Noi for hosting us in Sakhon Nakhon.

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Golden CRAB YOLK!! Greatest Ever SPICY SEAFOOD on The Beach! ???? ????

???? Fried Chili Chicken:
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NAKHON SI THAMMARAT - Welcome to Nakhon Si Thammarat, located in Southern Thailand, and one of my favorite provinces in Thailand. It’s home to some of the spiciest, and most flavorful food in all of Thailand, and they have an abundance of delicious seafood. Today we’re taking a day trip to Laem Talumphuk, which is a cape jetting into the ocean just a 45 minute drive from Nakhon Si Thammarat. Get ready to eat some serious Thai seafood!

Cha-Run Seafood (ร้านจ่ารุณ) - Along the cape, you’ll find a number of seafood restaurants, right along the sand. We chose to eat at Cha-Run Seafood (ร้านจ่ารุณ), and I can tell you right away, highly recommended. It was an outstanding meal.

First of all, the owner and all the chefs were incredibly nice and so friendly, and they laughed so hard the entire time we were there about the fan exploding.

We ordered a huge amount of seafood, and southern Thai foods, including clams, a giant alien mantis shrimp the size of my forearm, mullet in sour soup, seawater catfish curry, and not forgetting the golden yellow crab roe. In addition to the seafood, there’s nothing better than sitting with your feet in the sand while you eat.

Total price - 1,520 THB ($49.17)

After lunch, we continued driving down to the end of Laem Talumphuk, mostly just to see the view. It’s quite a unique landscape and nice place to visit, but the seafood is the real reason to visit.

???? Cha-Run Seafood (ร้านจ่ารุณ):

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Extreme GHANA CHOP BAR Food!! Giant African Snail & Goat Meat | Kumasi, Ghana

???????? JOLINAIKO ECO TOURS:

After exploring the largest market in all of West Africa earlier in the day, I continued my exploration of the city of Kumasi, Ghana! Come with me as I try some extreme Ghana chop bar food, including a giant African snail and some goat, in Kumasi, Ghana!

My day continued on a sweltering, 97-degree afternoon at Ceci Chop Bar. Chop Bars are local eateries. In the local language, “chop” means “to eat.”

???? WATCH: Ghana’s Most Famous Fish Market –
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Peter, my guide from Jolinaiko Eco Tours, told me we could have a lot of local foods like fufu, kenkey, dried cassava, banku, chicken, bushmeat, tilapia, and lots of other soups.

Inside the large, open space are lots of plastic plates and colorful chairs. At the back is a bar where you can try some bitters. The one I tried was good but very herbal and medicinal.

I headed back into the kitchen, where I saw them serving okra stew, fish stew, salmon, tilapia, giant African snails, grasscutter, and more. They have a huge mix of different foods. I couldn’t wait to try the snails. They’re so exotic!

I got some fufu (pounded cassava dough and plantains), and you can add whatever you want with it. I got some goat meat and snails! I washed my hands with the pitcher of water and soap at the table because I’d be eating with my hands.

The goat meat was very tender and paired nicely with the pasty fufu. The snail, meanwhile, was monstrous! I’d never seen one that big! I loved it. It was so tender and meaty. I liked the gaminess of it.

It all came swimming in a pool of peanut vegetable soup, which had a nice, nutty and earthy flavor. There’s also a nice bit of spice to it. It was packed with different flavors and textures!

I couldn’t get over how much fufu they gave me! It’s incredibly filling, similar to rice or pasta.

After you finish eating all the meat, you drink the rest of the soup right out of the bowl. Then, we headed over to the outdoor kitchen nearby to watch the women prepare some banku and beef-peanut butter soup. I also saw the cassava roots, which they use to make banku.

Then, we continued out into Kumasi. It’s the cultural capital of the country and the heart of the Ashanti region. As we rode, I learned that here, a lot of the women are the primary breadwinners of their households.

Back in the city, we made it back to the central market to get some street food! We found some unique sheep kebabs, which they wrap in paper and smoke. They cost $2 USD each. They were so juicy and tender, a little gamy, and covered in pepper and some spices.

Next, we continued on through the city. The main attraction here is the market; the main sites are the craft villages outside of town. We stopped at Wasaaga Pub, a bar where you can try bitters and lots of different beers.

I got a Guinness Foreign Extra Stout, which is a chocolatey and malty beer brewed in Ghana. There, I ate my sheep kebabs outside. Inside, you can watch TV.

The sheep was salty and peppery, with a nice amount of oil on it. I loved the fatty, gelatinous layer on it. The meat was so tasty!

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My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,200 destinations in 82 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.

P.S. Thank you for watching my videos and subscribing!

EXTREME STREET FOOD in GHANA!! Giant Roasted Rodent + Drive to Cape Coast | Ghana

???????? JOLINAIKO ECO TOURS:
???? OLMA COLONIAL SUITES:

After spending two full days in Ghana’s capital city, Accra, I made the drive to my next destination in the southern part of the country. Join me as I check out Ghana’s most exotic street food!

My seven-day road trip around Ghana officially kicked off with me leaving OLMA Colonial Suites, where I’d stayed the past two nights. It’s located in the Osu neighborhood of Accra and offers 11 incredible suites!

???? WATCH: Authentic West African Food in Accra –
???? DAVID’S BEEN HERE MERCH:

During the 4-hour drive to Cape Coast, I was planning on grabbing some food and seeing some attractions along the way. We were leaving super early so we’d get to Cape Coast by lunchtime, but there was tons of traffic as we were leaving the city.

We met up with my guide Isaac at a market and continued making our way out of the city. It can take people 2-3 hours just to get into Accra! Ninety minutes later, we were still trying to leave the Accra area. There were so many traffic jams!

Once we hit the open road, we passed lots of lush greenery. It was similar to the landscapes I saw in Malawi. Once we were on the road for a while, we stopped at a workshop and store where they make unique coffins!

The coffins are made in very unique designs like chili peppers, cell phones, crabs, crocodiles, cobras, and even houses! They’re made specifically for people and symbolize people’s occupations. It’s the tradition in this part of the coast.

I also saw some beautiful and colorful caskets made for a royal family. They have an album you can look through to get an idea of the type of casket you want them to make for you. You can also ask for a custom coffin! It was so unique. I’ve never seen anything like it in my life!

After that, we stopped at a roadside vendor selling egg sandwiches with cabbage and green peppers. It had been a few days since I’d had some coffee! I took mine straight, but you can add condensed milk and sugar.

The egg sandwich was nice and tasty, with toasted, fluffy bread. I added some spice but it wasn’t really hot. It was a quick and easy breakfast at roughly $1 USD each. The woman charged me a little extra because I was filming, which I found to be quite common in Ghana.

Even though it was overcast, it was extremely hot and muggy. The trick is to drink a lot of water! To help us cool down, we stopped at a coconut vendor by the side of the road. I drank the water in one go and then ate the meat inside afterward.

The coconut water was so cool and refreshing. I could have had ten of them! They give you a piece of the coconut shell to use as a spoon to scoop out the meat. It’s so tender and creamy and is really good for you, too! It cost us about $1.20 USD for 3 coconuts.

Further on, we stopped at a roadside stall where hunters were selling grasscutters, which are a type of rodent used as bushmeat. They catch the grasscutters and hang them up to try to sell them fresh. If they can’t sell them fresh, they skin them, remove the organs, and smoke them! They look like huge guinea pigs!

We reached another junction where tons of vendors were selling bread, fried squid, kenkey, clothing, and more.

The trip to Cape Coast took us about 6 hours in all because of the number of times we stopped. What a memorable travel experience!

Where have you been?

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#Davidsbeenhere #CapeCoast #Ghana #DavidInGhana

About Me:

My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,200 destinations in 82 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.

P.S. Thank you for watching my videos and subscribing!

Shopping in African Bush ????????

■ TANZANIA, TANGANYIKA: How do you charge your phone and computer when the tribe you're living in doesn't have electricity? You travel to capital city of course where there's an abundance of little shops making bank on the fact that even remote Masai tribes have cell-phones and other modern tech these days but lack the infrastructure to keep their devices charged.

After delivering my computer and Powerbank to Emy's favorite charging store, we continue on to the town's greatest baker before paying a visit to a tailor to get my new clothes from the market sown together.

Pakistani Street Food ???????? Chicken Karahi Recipe!! | Street Food At Home Ep. 1

????Pakistani Street Food Tour:
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Street Food at Home - Pakistani street food style chicken karahi recipe. Cook and eat #withme #streetfoodathome #Pakistan #PakistaniFood #recipes

Traveling through Pakistan for the amazing food with my friend Ali Hamdani ( was one of the most memorable trips I’ve taken. If there’s one single dish that represents the incredible food, culture, and community of Pakistan, it has to be a karahi.

In this video, we’re heading to the street food cart at home, and we’re going to cook an authentic Pakistani street food chicken karahi recipe. Let’s get started!

Ingredients (and please note, these are estimates, I’m a firm believer in taste testing, so feel free to add more or less according to your taste):

1 chicken - about 1 kg, could be more
¼ cup oil - vegetable oil with high smoke point

8 cloves of garlic
50 grams ginger
Salt to taste
5 tomatoes - up to you depending on how tomatoey you want it

1 tbsp cumin
1 tbsp coriander powder
1 tbsp chili powder
1 tbsp garam masala
½ tbsp black pepper
½ tsp turmeric powder

10 - 15 green chilies
1 - 2 tbsp dry fenugreek leaves

Slice of butter - at some places they use an entire block of butter per karahi - but at home I used a slice, about 20 grams.

30 grams ginger - julienne slices for garnish
Fresh coriander - handful chopped
More green chilies to garnish on top

Method:

First heat the oil, and fry the chicken until golden on edges.
Peel and pound ginger and garlic, and add to chicken.
Add in salt to taste - ½ tsp first
Toss in the tomatoes, and simmer for 15 - 20 minutes. You can add water if it get dry.
When the tomatoes are soft, remove the skin, and mash tomatoes into a sauce. Cook until tomatoes are fully dissolved and chicken is tender.
Add in all the dry spices - cumin powder, coriander powder, chili powder, garam masala, black pepper, and turmeric powder. Continuously stir, and add water if it gets too dry.
Add sliced green chilies, and fenugreek leaves. Continue to simmer.
Add butter. Continue to simmer, but at this time you want much of the liquid to boil out so you’re left with a thick spice rich sauce.
Julienne the ginger, coarsely chop the coriander leaves, and cut in half some more green chilies. At the end, toss them all in, fold into the chicken, and turn off the heat.
Ready to serve.
Best eaten with any time of flatbread.

Simple roti
250 grams Atta flour
200 ml water - You may need to adjust

Friends in the video:
Ali Hamdani:
Dwight Turner:

Thank you for watching this Pakistani street food style chicken karahi recipe. I would love to hear your thoughts, and see your cooking as well #streetfoodathome

Watch the entire Pakistan Food and Travel video series:

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Garhwal Siriyon Village VEG Food Experience l Phaanu + Pindalu Gutke + Malte ki Khatai & MORE

► Subscribe to Delhi Food Walks:

In today’s episode Anubhav is visiting the beautiful Siriyon Village at Dehradun which is home to our host Navendu’s maternal grandmother. Navendu is an entrepreneur, social worker and a food blogger who shares stories about the food culture of his native place in Uttarakhand. Anubhav joined him to explore some of the dishes of the Garhwali cuisine. Siriyon is a small mountain village that is inhabited by just 7 to 8 families who stay in close contact with each other. They share each other's work and live in harmony.
We drove through the verdant winding roads to reach Navendu’s Nani’s place for lunch. The place was surrounded by huge trees and beautiful mountains. Navendu’s family had gathered together for the feast. We loved the temporary kitchen setting that was right beneath a huge tree. The oven, firewood and spices were neatly arranged beside each other.
Soon we settled down with the family to have some tea and to know about the place. After an intriguing conversation Navendu informed us about the menu that he was going to prepare for us. It was a long list and we were excited to relish it.
Navendu began with the making of malte ki khatai which is a zesty salad made of the indigenous citrus fruit called malta. It is sweet and sour, juicy and so refreshing. Here in the mountains, this salad is seldom consumed in isolation. A big group makes the experience all the more enjoyable.
Next he prepared the pindalu ke gutke and pindalu ka saag. Pindalu is taro and the ones growing here are big, super nutritious and tasty. The former was a dry preparation that we polished off in the course of the cooking while the later one was a spicy taro curry. Two notable native spices used in these and the following dishes were jakhiya and faran.
One of their very interesting traditional food items is the nal badi which is sundried chunks of lentil paste coated taro stems. They are made into a spicy curry along with potatoes Navendu cooked for us to have with boiled rice.
It was followed by the preparation of Gahat the phaanu and kankode ki sabzi. Gahat or horsegram is widely cultivated in the mountains of Uttarakhand. Hence this lentil is used in various forms. Gahat ka phannu has a base made of horse gram along with small pieces of horsegram pancakes. The kankode ki sabzi on the other hand was a tangy side dish that resembled a cucumber stir fry.
After the kankode ki sabzi was ready Navendu's mom, aunt and even grandmother joined us for making a special festive treat called urad ke pakode. It was a flat and crisp, jakhiya encrusted fritter made of a spiced urad dal batter. In accordance with the traditional way, we tried it with ghee and the combination was surprisingly greasy yet delightful. While making them Navendu's mom sang a folk song about the same.
When the raita and palyo were ready so it was the turn of finger millet flatbreads that are highly nutritious. The dark coloured rotis were to be eaten again with ghee and sabzis.
With rotis being ready we all sat down out in the open to enjoy the lunch. The dishes were served all together in bronze plates and bowls. This simple homecooked meal prepared using local produce and ingredients was soul satisfying though it did had some spicy note to it. Heartfelt thanks to Navendu and his family for all the warmth, affection and care.
Enjoy the journey we will meet you again next week.

About the host - Anubhav Sapra


Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence.

Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed!

Thank you for watching!

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Design and filmed by Rudraksh Batra
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Text by Swetaleena Nayak
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Polynesian Cultural Center Luau: How to Cook a Pig in an Imu

►More about how to cook a pig in an imu:

When I was in Hawaii, my wife and I were invited to go to the Polynesian Cultural Center to attend the center and to learn about how to cook a pig in an imu - a traditional style of underground oven cooking used in many parts of Polynesia. The Polynesian Cultural Center is an cultural park located on the north shore of the island of Oahu, Hawaii, that shows and preserves the cultures of the major island of Polynesia. They represent Hawaii, Fiji, Samoa, Tonga, Tahiti, and New Zealand.

For each of the island nations, they’ve set up a traditional style village and displays about lifestyle, tradition, and food, of each island. When you enter the center, you can walk around to the different villages, and then go to see a series of different shows and cultural performances at each of the island villages. But along with touring the center and learning more about the islands of Polynesia, another draw to the Polynesian Cultural Center is the luau, which is a big Hawaiian feast. What I was most interested in learning about was the imu, a traditional Hawaiians style underground hot rock oven used to cook. In Hawaii it’s called an imu, but they have very similar forms of cooking throughout Polynesia that have a different name, but almost the same style of cooking.

In order to cook using a Hawaiian imu, they first started with a pile of river rocks. The rocks were sitting on a bed of hard ironwood. The wood was burned, and the rocks sitting on top, were heated in the hot flaming wood for about 2 - 3 hours. During this time, we walked around the Polynesian Cultural Center and just enjoyed the beautiful nature and manicured gardens. After the rocks for the imu were heated, they removed all the burning wood - the wood was used only to heat the rocks - and spread out the rocks. David, who was teaching me about how to set up an imu, explained that the one we were using was sort of a Samoan style, because it was mostly above ground, as opposed to being dug into the ground too deep.

After the hot rocks were spread out, they then added a layer of banana stalk to the top of the hot rocks, then on went an entire pig - it was a small pig, but a tasty pig. I could immediately hear the hiss of the meat sizzling on the hot rocks. After the pig, then on went about 20 layers of banana leaves, which were stacked on top of the pig in an effort to keep all the steam and smoke in and cook the pig. An imu is a slow method of cooking, and so after the imu was prepared, it took about 5 hours to cook, and during that time again, we walked around the center and enjoyed the cultural displays and performances. In the late afternoon, when it was time for the official Polynesian Cultural Center luau, we had access to the stage and were there to see them take the pig out of the imu. The pig cooked in an underground Hawaiian oven, after being cooked, is called kalua pig and is one of the most famous Hawaiian food.

The rest of the food at the Polynesian Cultural Center was alright, but nothing compared to the pig cooked in the imu. I was lucky enough to get the pig cheek, which was incredibly flavorful, juicy and fatty. The other parts of the meat were fall apart tender and had a wonderful smoky flavor.

*During the making of this video, I received the food and entrance to the Polynesian Cultural Center for free, but I did not get paid to make this video or write this blog posts. The video and all thoughts are my own.

Polynesian Cultural Center:

Music in this video courtesy of Audio Network

By Mark Wiens and Ying Wiens: & &

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WEST AFRICAN SEAFOOD!! Ghana Prawn Curry & Crab Stew | Elmina, Ghana

???????? JOLINAIKO ECO TOURS:
???? GOLDEN HILL PARKER HOTEL:

After arriving in the coastal city of Elmina, Ghana, I headed to my hotel, where I enjoyed some of the tastiest Ghanaian food so far on my trip! Come with me as I try some amazing West African seafood in Elmina, Ghana!

Elmina is the first European settlement in Ghana and dates back to the 16th century. It was conquered by the Portuguese and is a very lively city! I couldn’t wait to visit my hotel and have some dinner!

???? WATCH: Incredible African Seafood –
???? DAVID’S BEEN HERE MERCH:

We were headed to the Golden Hill Parker Hotel. Along the way, we drove through a fisherman market and continued uphill down a dirt road to the hotel. It sits at the top of the hill! Their Ocean View Restaurant overlooks the city, the salt fields, and the sea.

Golden Hill Parker Hotel has 16 rooms in total, a restaurant, and a pool. I had my choice between two different rooms. From the hotel, you can also see Elmina Castle, also known as Castelo da Mina and St. George of the Mine Castle.

My room, 22, had a king-sized bed and was almost a mirror image of room 23 across the hall, which had two twin beds instead. It had a spacious bathroom with a toilet, shower, and sink. There was also a minibar, a desk and lockbox, a chair, air conditioning, and a TV. The views from the terrace were beautiful!

I met up with Emmanuel from the Golden Hill Parker Hotel, who took me to the open-air Ocean View Restaurant, which also has a lounge area. There’s also a far with lots of local and imported drinks.

I started with a bitter akpeteshie, which is very herbal and medicinal and good for your immune system. I tried another that was strong, bitter, and sweet.

Then, I went to the kitchen and watched the cooks prepare a grilled prawn curry; okra stew with fish, banana, and crab; yam fries; beef stew; and rice. Everything is fresh and never frozen. The entire staff was so warm and friendly!

They brought me several dishes: prawn curry with vegetables, yam fries, prawns with jollof, a salad, banku, and okra stew with crab and fish. The prawn curry was so fresh and contained onions, carrots, and green peppers.

The yam fries with shito were great, and the shito was nice and spicy! I loved that everything was organic and local. I couldn’t get enough of the prawns and vegetables. It reminded me of a Thai green curry.

The fried prawns were also excellent, and the yellow rice contained raisins. The prawns were amazing with the shito! Nothing in Ghana is bland. There’s a lot more rice in Ghana than bread.

Then, I jumped on the okra stew and banku (cassava dough and corn flour mash). The stew was very thick and viscous because of the okra. The dish was super exotic and there were some bones from the fish, but it was incredibly tasty. I loved it!

Where have you been?

Subscribe Here!
Top videos!

Follow Me:
+ INSTAGRAM ►
+ FACEBOOK ►
+ TWITTER ►
+ MY BLOG! ►

Contact Me:
+BUSINESS EMAIL ► david@godandbeauty.com

#Davidsbeenhere #Elmina #Ghana #DavidInGhana

About Me:

My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,200 destinations in 82 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.

P.S. Thank you for watching my videos and subscribing!

The Perfect Combination of Chicken Rice | Siu Yuk | Char Siu

The Perfect Combination of Chicken Rice | Siu Yuk | Char Siu

Roasted Chicken | Barbecued Pork | Crispy Roast Pork

Restaurant:

Restoran Tian Tian (天天茶餐室) 天天鸡饭

Location:
12, Jalan USJ 20/8C, USJ 20, 47630 Subang Jaya, Selangor

Business Hours:

11:30am-3pm
Closed on alternate Mondays (隔周周一休息)

烧腊出炉时间:
11:30am:Roasted chicken 烧鸡
12:30pm:Barbecued pork 叉烧

2:30pm:Crispy roast pork 脆皮烧肉

Contact Info:
017-294 0828

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➤ Leave me a comment below & Subscribe to this channel ????


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Faki Party Taxi 3: Motorbike Hunt Fail ????????

■ TANZANIA, ZANZIBAR: Before leaving Zanzibar almost 2 months ago, I learnt that the World Gongo Hunting Champion of 2021; Mr. Faki Party Taxi, did not actually own a motorbike. The ones he'd been driving me around on were rented from others.

This is common on Zanzibar. The Rickshaw drivers I've spoken to also do this. Not one of them have said he owns his vehicle. Instead they rent them for 15 000 Tanzanian shilling per day. They spend another 15 000 on gasoline. Anything above 30 000 is thus profits.

After confirming that Faki was also doing this, by having the bartender call him to ask about where he had bought his motorbike, I tried to find a motorbike dealer. But that's easier said than done in Zanzibar. Type motorbike dealer into Google maps and you get some results, but when you go to those shops not a single one of them actually have motorbikes for sale.

I hence gave up and decided to enlist Faki himself for help. Surely he'd know where to buy one. I thus had my friend call him up again to tell Faki that I wanted to buy a motorbike for myself so as to keep it a surprise (that it was actually for him). The next day he drove to my hotel and said there was a shop that had TVS motorbikes for sale. So off we went....

OTHER EPISODES WITH FAKI PARTY
■ Gongo Hunt:
■ No, SH%T:

■ Thank you SO MUCH everyone who watched this series from Tanzania and a special THANK YOU to everyone who helped out with Emi's fundraiser. You guys are the absolute greatest YouTube audience I could've ever wished for. The women you met in my previous video started crying when Emi told them the news and they said they just could not believe that random people around the world have shown so much love for them and are now going to help them build their own mill! If you wish to follow the progress of the Boma you can do so through Emi's instagram:

I Tried Cannabis Tea On Thai Food Market (Legal?!)

I Tried Cannabis Tea On A Thai Food Market In Krabi – Is it legal? I’ll show & explain you

I am back in Krabi Town, where I have been already a few weeks ago. There is a busy daily Thai Food Market right in the center of Krabi Town. I was hungry and wanted to go try some delicious Thai Food there when I stumbled upon a stall selling cannabis tea. Interesting! Never saw that before in Thailand or on any Thai Night Market. I had to investigate and try it! At the end of the video, we’ll see how I felt after trying it. Of course, we cannot leave the Thai food market without trying lots of tasty Thai food. I was in the mood to try some dished I’ve never tried before. Let’s see which Thai food I tried here in the Thai Food Market in Krabi Town.

What's your favorite seafood on Thai Food markets? Let me know in the comments ⬇️

#Thailand #travelthailand #krabi
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????????‍♂‍A B O U T M E
I am Ken Abroad, a full-time traveler traveling southeast Asia, currently living in Thailand, making Thailand travel vlogs. It is my goal here on this channel to visit every country in southeast Asia and bring you along the journey.
You won’t see much tourist places in my videos, I rather like to show the “real” sides of each country in my videos. Where do the local people go to eat? Where do they hang out? How do the locals travel through the country? Stuff like that.
There will be almost daily uploads on this channel, during the next months from Bangkok and Thailand. I will be traveling Thailand, showing you around local places in Bangkok or try lots of different Thai food. Join the journey if you are interested in experiencing Bangkok now and Thailand 2021 from a more authentic local point of view.
Click here to subscribe and follow my trip around Bangkok Thailand & southeast Asia
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Check also my Instagram, where I post regularly pictures, daily stories & lots of behind-the-scenes stuff: @Ken__abroad
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