Massive Thai Street Food Tour 22 DISHES! Bangkok Street Food Tour

So we told you guys you would be seeing a lot more food while we were here in Bangkok. We are jumping on this boat right here and we are with a company called Chef's Tour. They're gonna take us around, show us more of the amazing eats here in Bangkok. Let's go. Hi, we're Jeff and Angela and we're Pure Detour. Last year, we quit our jobs to travel the world full-time. This month, we'll be exploring and eating our way through Bangkok, Thailand. And we are here today with our new friend, Tom. He's from a Chef's Tour here in Bangkok and we are gonna try a ton of amazing Thai food today. So the shots that you just saw there of the grilled banana leaves in the first market that we went to, this is what Tom got for us. This is a sticky rice with a taro paste that's grilled inside of a banana leaf. Let's give it a shot. The only thing I can compare that to, it's the sticky rice is awesome. It's grilled around the outside of it, it's fantastic. The taro paste inside, it's thick, it's almost molasses-y, like that's the best way I can describe it to you, this is delicious. Wow, it's like the rice and the taro paste together make this gorgeous, like, carby, creamy breakfast thing. That's good. So this one, we call it egg roll rice. It's gonna be quite meaty too. What's the name of this restaurant, Tom? C31. Okay, and they have this dish back there, it looks like a crispy omelet with fried mussels on it. What's the name of the dish? Quite Hot in Thai. Wow, it looks amazing, can't wait to try it. Okay, I'm gonna take some of the sauce, put it on my fork first. Try some of this omelet and mussel. I knew I was gonna like this because I like mussels, but you've got like this crispy omelet pieces, these juicy, fat mussels. You hear that crunch on that omelet, that's amazing. The last omelet being fried. Yeah, so you call quite hot, right? Hot means fried, this one quite means a banana. Hot means fried. Fried banana. Exactly. Nice. But actually, this is plantain, not banana. Plantain, yeah. We just call everything banana. Right. We don't know. Everything in there, you see, in that pot. So we use shredded coconut meat in there. And then we grab banana flower, and we deep fry, see? Beautiful. Next stop are these deep fried bananas. Tom says they're almost more like plantains than the sweet bananas we're used to. Let's give this a shot. Nice. Because it's not too sweet, and it's got like a nice firmer texture than a regular banana would have. And then this crunchy outside with sesame seeds, this is tasty. Give it a shot. It's just like a fried plantain, delicious. Okay, so the second one we have here is a, what I would know back from the Bahamas as a sugar banana. This is coated with a shredded coconut meat, and it's dipped in a rice flour. Give it a shot. Come on. Oh, man. This is unbelievable. This is so good. I don't know if I'm giving Angie any of this. Me. Oh, wow. How creamy that looks on the inside. Right? Oh, my God. Oh, it's like custard-y? Yeah. It's like hot, sweet. The way the deep-fried banana, little sugar banana is deep-fried. It softens the whole inside of it up. It's fantastic. Right now, because I think you have no idea, right? No, I have no idea. Right now, we are here. And then our next stop, we're going to this orange dot right here. This one is called Tipki. This place is 103 years old. So it's all grilled. There's duck and pork belly, and it's all grilled. And I love pork belly. He loves pork belly. The sauce that they use, that soy sauce, and the fermented beans mixed together. Crispy, fatty pork. I'm dipping in some of this black soy. Oh, I don't even know what to say about that. Like, the outside skin is so crunchy and crispy, and inside is just so tender and fatty. And, oh, thank you, Tom. I love you. Thank you. I am so bad with chopsticks. Tom's just sitting over there going on. Don't make fun of him. What is wrong with him? Really nice and small. Crispy duck. That's so tasty. Yeah, really flavorful. Yeah, this is amazing. It's really good. That is so good. Six dishes in, 10 to go. See if we can make it. No, mung yuan is actually, in English, we call the mung bean crepe. Mung bean crepe? Yes, you know mung bean, right? Yes, exactly. So that is mung bean flour, see? Ah, I see. Yes, and this lady, she is the third generation of this. And she makes this one, like, for a long time. So right now, she makes that, the crispy crepe, right here. This, this is the coconut meat. Right. With the shrimp. With, can you see the green one? Yep. That is the kaffir lime leaves. Okay, kaffir lime. You know, right? Yes, and the black pepper is inside there. And the sugar. And then we use tofu and the bean sprout, right here, right? And then we use this one, pickled sweet radish with the peanut, with the cilantro, right here. So we've got these gorgeous, crispy mung bean crepes. And inside, it's filled with, like, shredded coconut, shrimps, tofu, sprouts, cilantro. What did I miss, Tom? What else is in there? Kaffir lime. Kaffir lime leaves, which I love. And then it's all inside of this mung bean crepe. And then we've got, like, a pineapple vinaigrette with, oh, wow, chilies, cucumbers, like, shallots, ginger. I'm going to put that on top of there. Oh, wow, this looks so good. Lots of ginger. I love ginger. Okay, let's give this a shot. I want to try and get a bite that's got everything in it. All right, let's do this. Tom says this one's his favorite, and I can see why. Because it's got so much going on. You've got, like, the acidity from the pineapple, the freshness from the cucumbers and the gingers. You've got these little red chilies in there that make it spicy. You've got the mung bean crepes that, like, pull it all together, give it a little bit of crispiness. I love this. Oh, this is so good. A little bit of heat on those chilies. You love it? It's delicious. So one thing that I'm really impressed with all these places that Tom is taking us to, because he's a local here, because his family are chefs, he knows all the great spots. But one of the things that's super impressive is that so many of these restaurants, this last place we were at with the crepes and the place we were at with the pork and the duck, are, like, third or fourth generation. So they have been serving the people here in this city for dozens of years. And it's the best food because they've been open for so long and the people just keep coming back. And it's so good. They teach their children and their children's children how to make these popular dishes. And they're popular for a reason. They're amazing. So Tom has brought us over here to the Nang Lung Market, which is the oldest land market in Thailand, or in Bangkok, anyway. The reason that it's the oldest land market is because all markets used to be on the river or the canal. And the first stop Tom's bringing us to here in the market is for a mung bean crepe, which has Portuguese egg noodles, coconut meat, dates, raisins, and sesame seeds. Let's give it a shot. Crazy. That is so good. The mung bean crepe is super crispy and crunchy. The little sweet fruits that are going along with it are fantastic. I'm going to let Angela have a bite before she bites my fingers. And this is the savory version. It's going to be similar to that mung bean crepe that we had at the previous restaurant. It's just kind of like a mini version. Okay, now we're going to try that one you see, that bowl. Also again, my favorite. Oh, you have more than one favorite. It's a good size. Yeah, I love it. So we use like a soup, right? And then we just put the steamed pork sausage with the black peppers in there and wrapped by a banana leaf with a fried shallot on top. It's been hot out. So Tom has gotten us something, a nice refreshing drink. My favorite thing is the drink handles. This one is lemongrass and lime. That lemongrass is so refreshing. It's so cold and icy. It's exactly what I needed. I don't know if you can see me just sweating on camera. It's so humid here. This is exactly what I needed. Okay, now you can see this is the sticky rice noodles. Yes. And then this, that means pork, right? This, this is the steamed pork sausage with black peppers. Steamed pork sausage, okay. Yes, we wrap by a banana leaf and we steam it. And this one, fried shallot right here. There is this chili paste. It's just ground up chilies and a little bit of oil. It's ground up dried chilies. So we've already put some in there, but we kind of are liking the heat today. So we're gonna put a little bit more in there, mix it up. A piece of that sausage there. You got this really kind of complex, like dense broth. The noodles are fantastic. The little pieces of pork, you couldn't ask for more. We were looking at this dish and we were like, it doesn't really look like something we like, but upon tasting it, this is definitely something I would try again. It's so spicy. Maybe I put a little bit too much of that pepper in it because I'm sweating and my nose is running, but it is so good. I can't stop eating it. So that one first, so we use rice flour. And then we just put on that, a cooking net, like a tambourine or something. And then put on that one, the steam. Steams it? Yes, yes. And we wrap that one, the brown one you see, on the bowl, that one in the box. That one is from mushroom, radish, peanuts, peppers. Oh, tapioca! Yes, and sugar mixed together. And this one, this is inside the same thing, but outside, this one is jelly. That is from tapioca. Remember that, I said that. So these items here, these are filled with a paste of mushrooms, radish, peanut, black pepper, and sugar. This one here, in particular, has a tapioca coating on the outside of it. The white ones that you saw are with a rice flour. Let's give them a shot. And this one, same exact thing. It's just with the rice flour on. Here's the thing. Both the rice flour and the tapioca, they're gelatinous. There's not a whole lot of flavor involved with either one of them. It's really once you get through and you get to that little piece to the center, that the flavor explosion happens in your mouth, but they're very good. You see the brown one inside there? Yeah, you can see the... So the brown one first. Inside there, we use coconut meat with palm sugar. Coconut meat and palm sugar. Yes, and then we roll it into the ball, and then we put it into this jello thing right here. And the jello thing, we use rice flour and coconut milk and salt. So that's why you have to take two colors because the brown one is sweet and the white one is salty. I'm gonna try this all in one bite. Let's go. I like this. Outside, it's got the sweet, custardy deliciousness. Inside, you've got a little bit of crunchy, caramel-y, coconut-y deliciousness. Wow. This might be my favorite Thai dessert I've tried yet. So this one that we have here is very similar to what you just saw Angela eat, except this one's made more like a pudding, where what she had is more like a soft cake. So I'm gonna try and dig down to get all of the layers of this. It's weird, it's very much like a pudding. But what's the beauty of this is you're just getting this sweet and it's salty and it's fantastic. Ratana Thai Curry Rice. And this is the most famous Thai curry place in this market. You can see trophies right there. Tom has brought us out a couple of curries. And I'm super happy because one of them is my absolute favorite of all the Thai curries, Penang Curry. This one has pork. It's a red curry with coconut milk. Let's give it a shot. Tom says this place is famous in the market for its curries and I can see why. That is probably the best Penang I've ever had in my life. And I order Penang everywhere I go. Cloud Featherback Fish, correct? Yes. All right, let's give it a try. There's a little bit of heat to that green curry, which is nice. I don't dislike it. I don't wanna say I'm a huge fan of it, but it's tasty. The texture is very different from what I'm used to for fish. It's something like new to me, so maybe it takes some getting used to. Yeah. Fish bone? Yeah, the fish, like Angie said. The texture is very different. It's spongy. It's almost, it's rubbery. Yeah. And I didn't actually believe it was fish that Tom gave me that, until I just got a fish bone in my mouth. You like tamarind, right? You love tamarind. I love tamarind. Yeah. Yeah, it's interesting because the eggs are hard boiled and then they're deep fried. And then they're coated with this sauce of the palm sugar and the tamarind and the fish sauce. I actually really like this. You like it? These are good. I can see why Tom wanted to eat these. Yeah. Just when Jeff thinks that he can't eat anymore. Yeah, I was sitting here going, there's no way I can eat anymore. Let's sit together. I think he saw it. Right? They're hiding it. He saw it, right? Okay. One, two, three. Hello, the world. It's like a dinosaur. Oh my gosh. Like a T-Rex egg. Okay. This is, I've heard of this before. This is called a century egg, a hundred year old egg. How do you say this in Thai? In Thai we say kai-yo-ma in Thai. Kai-yo-ma. Yes. And this is a duck egg. And can you tell me how it gets to look like this? So it's like a fermented egg in the black tea leaves. Black tea. Exactly. Should be like this. Okay. Fermented in black tea leaves. And how am I supposed to eat this? Tom already had taken the top off of it, obviously. You take a spoon. Just bite it. Yeah? Just bite it? Enjoy. Bon appetit. Do you like this? Yes, yes. Yeah? Like an egg. It's like an egg. This scared me. I really didn't want to eat this on film, but it tastes just like an egg except it's, oh ----. Come, come, come, come. Come with me. Uh-oh. I'm nervous. Can you tell? This, the highlight. The yolky part? Yes. The yolky part is always the best. It's so black. Oh, ----. All right. It looks like chocolate, so. Oh, wow. Okay. It tastes just like regular egg, except it's got like an additional, like a deeper flavor. I was scared of this and it's so, I worked it up in my head. It's really not that bad. It just tastes like an egg. Century egg. Okay, it doesn't smell. No. You guys watch this channel, you know I'm not very squeamish about food. This kind of has me freaked out. It tastes like egg, but almost like a chocolatey texture to it. It's kind of weird. It's got this buttery texture to the outside of it. It's still kind of freaking me out a little bit, but it does taste just like egg. So Tom is holding us hostage here in this market in a back corner of one of the little restaurants here. He won't let us leave until we continue to eat. So he's brought us some desserts now. So the one I'm gonna try off first here is pandan, coconut milk, rice flour, and- A tapioca. Tapioca. Forgot the tapioca. Okay. I don't know if that's gonna blur out there on camera. Try and back away a little bit. Give it a shot. The flavor is beautiful. The texture is, imagine jello, but chewy. It's the best way I can describe it. That's the only thing that's coming to my mind right now. But the flavor of this is phenomenal. This one I feel almost bad about eating because it's in the shape of a very cute little bunny. And this has got two layers on it. The top is coconut milk and salt. The bottom is pandan and sugar. It's all kind of held together with like an agar, like a gelatin-like thing. Let's give this a shot. That is much firmer than I expected it to be. But the flavor of that pandan is delicious. All right, so the next one I'm gonna try out here is the Portuguese egg noodles that apparently they brought here 600 years ago. The Thais fell in love with it, so they've got their own adaptation on this little dessert here. So let's give it a shot. It's almost like a very fine vermicelli. It's kind of like the texture of it as it comes around. That's really rich. They're almost creamy on their own, but inside they just fall apart in your mouth. They're delicious. This is something interesting. It's sticky rice. And these big yellow seeds are ginkgo seeds, right? There's also black beans, lotus seeds, sesame seeds, and then there's coconut milk poured on top as well. So let's give this a try. I love sticky rice. I love coconut milk, so this is great. But those ginkgo seeds are unexpected. It's almost inside got a texture like a bean, like a creamy texture of a bean inside. Same with the black beans as well, obviously. This is tasty. I like it. Okay, so number one, we had sticky rice. Sticky rice. With taro. And number two, we tried... Mussel omelette. Exactly. And number three. Was that the bananas? Yes. The flat one. Yes, and the round one, right? Yeah. Yes, now it's four. And five? The pork and the duck. The pork and the duck, right? Yes. And then seven. The mung bean. Yes, mung bean crepe. The mung bean crepe. That was delicious. Yes, and then we tried... Two tacos. Yes, I just called one. Just for one number. Thai taco. Okay, and then number nine. Thai, we had the drinks. Yes. And then we had the spicy soup with the pork sausage and rice soup. Exactly. Sticky rice. Yeah. Exactly. Now it's 10. 11. Oh, the tapioca and then the rice paper dumplings. With the rice. But I just called just one number. Okay. Which is fine, okay? And then 12. The coconut cake. Yeah, yeah, yeah. Exactly. And the pudding. Yes. And then the pudding. In the cup. Now it's 14. You see? Now it's 14. Yes, and then we took a break, right? Yeah. And then we came here, right? And then we tried the apanang curry, okay? We had the fish curry. Fish curry. We had the deep-boiled and deep-fried eggs. Exactly. Then we had the century eggs. Yes, century eggs. And then we had four. One, two, three, four. Yes, that's everything. So now 22 numbers in you. 22? Oh my God. Packed, locked, shut down the door. Everything right now. So that is wrapping up another food tour here with a chef's tour and Tom here in Bangkok. If you guys are in Bangkok, be sure to check out this food tour. It is awesome. We will leave a link in the description below. And don't forget to like and subscribe to see what we eat next. Bye.