BIGGEST Shrimp I’ve Ever Tried!! Thailand’s XXXL Seafood!!

These are ginormous, gigantic, the hugest ones I've ever seen. Oh, this is premium. In this video, I'm taking you to a restaurant where you'll find some of Thailand's biggest and most premium seafood. That's insanely tasty. We'll try river prawns the size of your arm fried in their own juices. Oh, wow. A huge pomfret steamed and covered in ginger. And many more of their most impressive dishes, like this and this. This is a completely new perspective on crabs. We'll also meet the amazing owner and find out how she runs a mega Thai seafood kitchen with over 70 staff. Welcome, we made it. The restaurant is called Gin Gap Koi, and it's a little bit outside of the center of Bangkok, on the outskirts of Bangkok. But this is the spot. I hope you're ready to eat some extreme seafood. We're gonna step inside. We're gonna meet Khun Koi, who is the owner, and we're gonna see what special gigantic seafood she has for us today. Oh, this place is big. It's a big family-style seafood restaurant with indoor, with outdoor seating. Sawadee krap. Oh, here's Khun Koi. Sawadee krap. Sawadee krap, Khun Koi krap. Step into the restaurant, and it's like many different buildings. It looks like maybe they've renovated, they've expanded. They've also been featured in the Michelin guide, Michelin signs all around the restaurant. And then Khun Koi, she also does some amazing social media with seafood as well. Got the giant river prawns. This is also one of their signature dishes, the steamed crab with fresh milk. There's crab, there's pomfret, there's giant prawns, there's stink beans with crab nuggets. Oh, you gotta try that as well, along with everything else. Oh man, it's never-ending, massive, high-quality, premium seafood. So Khun Koi, she is a legend of seafood. And we're gonna see her as she cooks our lunch, all the different dishes following her. She said first the shrimp. Wow. Oh, they're huge. These are the biggest river shrimp, freshwater river prawns I've ever seen. 700 grams each. They're head-sized prawns. They're huge. Oh man. That prawn is the size of a chopping board. Okay, and he's gonna get started. Any pao, may I help? Pao hot. Okay, so this one is gonna be grilled. Okay, it's a butterfly cut, you can see that. Oh, nice. Oh, and he reveals all the tamale, the head butter on the inside. Oh man, that is massive, gargantuan. Look at that sweet meat on the inside. And here it is, butterfly cut, face-sized, ready to go. And this one's gonna be grilled, roasted. And this one is gonna be fried. One's gonna be grilled, two are gonna be fried. So these ones are cut in a different way, removing the head tentacles, the horn, slicing them a different way. Oh, deveining them as well. Oh man, that's massive, that's so much meat. Look at the size of it compared to your hand. Wow. Oh man, even the tentacles, look how much meat they have, they're full of meat. As they're so huge, the claws. Okay, we've seen the shrimp, now we're moving into the kitchen to see the seafood, and especially the fish and the crab that we're gonna get. Oh, that one is the one? Oh, okay, wow, that's the black pomfrets. Another thing that Khun Koi specializes in is the pla tau toi, which is the pomfret, a type of pomfret, like a black pomfret, and these are huge as well. Everything she has here is massive. This is one of the greatest fish you can eat on Earth, it's one of my favorites. 1.8 kilos, yeah, that's about the biggest pomfret I've seen as well. Okay, we're gonna get it cleaned up first. Sabaidee kub? Oh, okay, oh, there's eggs too. Oh, and the eggs go back in. Oh, after it's all cleaned, the eggs go back in. That goes directly into the steamer. Okay, kub. The fish is steaming, and we're moving right along to the next dish, another famous dish they serve. White crabs, they're local. You open up that head, and it's full of eggs, and that's the most important thing for the dish she makes, the eggs. He just scoops it all out. All the eggs are going in, into the head shell. So they clean up all those crabs, put all the roe into the head, and then he really kinda cleans up those claws, cleans up, even with a brush, cleaning them so clean, and then those are gonna steam. We're gonna see the next process with those crabs. But man, it's vibrant. It's so orange. Okay, crabs go in. The heads are not there yet. I think the heads will. Oh, so the bodies will steam first, and then the heads will come. Oh man, there's crabs just steaming all over the place. The bodies of the crabs are steaming before they're gonna add on the heads with all that roe into the steamer. But just wanna tell you that Khun Koi, she's so nice, she's so cool. She runs an amazing kitchen. She says with 70 staff here in the kitchen, it's so clean, it's so spacious. I really like the way that she runs this restaurant. This particular restaurant, it is relatively new, I think four or five years old. But Khun Koi, she comes from actually a seafood lineage. Her family has been wholesale seafood distributors in Mahachai, which is one of the biggest fishing ports nearby to Bangkok in Samut Sakhon. And also, I think she's previously had another branch of a restaurant in Samut Sakhon. But this particular branch is newer. But yeah, she has so much experience, and she truly comes from an expertise of seafood knowledge and family. Oh, it's a whole specialized tray. Okay, so the bodies maybe have been cooked about halfway or so. Okay, and milk is going in. Carnation milk, evaporated milk. And then the eggs go on top of the heads because they steam for a shorter time. And more milk goes in. This is their signature dish. Now that goes back into the steamer. The crab heads with the roe are inside with milk. He said just steam really quickly, just for one to two minutes. And they'll be ready. Man, that is an impressive dish. Incredible, it's a centerpiece. But we're moving on. Next, we're gonna see the freshwater prawns fried. Okay, this is gonna be the gung pad glua. Fried shrimp, salt. Wow, those are impressive. Unbelievable, actually. Okay, go directly into the hot oil. Oh, you can immediately almost see the oil popping and hissing and immediately turning orange. Oh man, and they smell so good. The aroma of that shrimp. You can see the oil getting foamy as well. And she's just splashing it with oil, getting oil all the way into the inside. You can see the shrimp kind of like puffing up from being cooked. Oh man. Making sure not to overcook them. And then on the other side, Ngoi is frying up the tentacles, the claws. Oh man, it overwhelms the spatula. It takes up the entire plate. Yeah, you actually need one per plate. Oh man. Okay, over here in this wok, this is the head butter juice of the shrimp that she's reducing down, frying down. And I think that's gonna go on top of the shrimp. Oh, and that boiling sauce goes over the shrimp, the shrimp head butter juices. Oh wow. Oh, that's so orange. Oh man, that's impressive. Shout out to all the incredible staff here, the chefs, all the prep cooks, all of the finishing chefs. They're doing an incredible job. What a kitchen. What a seafood, just absolute paradise. Okay, so the platao is finished steaming. Now we're gonna see the next process she's gonna add on. Oh, I think these are green onions, finely shredded green onions go on. Ginger goes in. Oh man, the aroma coming out of that ginger is amazing. And that goes on top of the fish too. Oh, the fried ginger. And then here comes the soy sauce. Oh man, that smells good. Just seeping into those cracks, the crevices. Okay, that shrimp, the massive, gigantic shrimp is going on. Okay, so that shrimp is gonna be on the grill for about 10 minutes, cook until all that head butter melts. They put the lid on, so that's just gonna kinda steam and roast and grill all at the same time. Oh man, he actually has to use two tongs, it's so big. Oh. Okay, we're sitting down for this absolutely gargantuan seafood meal. This is one of those meals where I have a little, I think I have stage fright. I don't know where to begin. Okay, let's start with the gigantic fried river shrimp with that oil juices, the head butter, all just boiled on top of it. I don't even quite know what we should do with the claws on top. Okay, let's just grab and go, grab and go. Let's hydrate it with the sauce. And let's, I guess there's only one way to, you gotta pick it up, you have to. Oh man, oh, and the head is about to fall off to reveal more juice and head butter on the inside. Oh, okay, I'm pulling off the head. Oh, it just keeps on coming. Oh, it's never ending. Oh, oh, it's dripping down. The head butter juices are dripping down. Things are guaranteed to get messy. I think we just have to bite it. Oh man. Wow. There's so much going on in my mouth. It's so tender and sweet. It's so juicy and saucy and custardy. That head is so custardy. Then it's been fried with that salt. There might be some garlic in that head butter that they fried down. But then it's just simmered down until it intensifies, until the flavor condenses and then poured back onto the shrimp. That's insanely tasty. Like, speechlessly tasty. Okay, oh man, there's a lot of sucking to do in that head, but here's what we should do. It's a never-ending exploration. And then for the body, I'll go in for that seafood sauce. Look at this. Look at this size comparison. The sauce, the sauce container compared to the shrimp. That is, what a ratio. You will not believe how juicy and custardy everything is. The firmness, yet the silkiness and the meatiness. It's like both soft and muscular all at the same time. And the flavor is just cooked perfectly. It is a beautiful thing. Like, even though that sauce looks oily, it doesn't feel oily. It's perfectly salted. You've got that richness of the head butter reduction, so the flavor intensifies. That's truly a magical eating experience in your mouth. I probably need to clean my mouth after that. There's just no other way to eat it. You just have to dive in. Okay, next, let's move into the crab. And again, this is just one of the many signature dishes of Kunkai. And this is called bu kai nung nom son, which is female roe crabs steamed with milk. I think we just kind of pick this up and scoop. And then maybe add sauce and add rice. Scoop it. Oh, you feel the texture. And you see the cream. Oh, man. Whoa. That is a completely new and unique crab eating experience. It is unlike any other crab experience ever. It's got this incredibly complex flavor from those eggs. That's like a hint of bitterness, plus a bit of like a starchiness, like a yolkiness of it. And with that creaminess of the milk, I think that just holds it together. That brings it together. Wow, that's, it's so rich. It's so intense. Like, you would not even like know that it's the same as like crab meat. It's really good, though. But with some seafood sauce, that would be even better. So what you do is you grab some of the seafood sauce, put that in, and then you can eat it all together. That is very unique. Oh, man. That one was custardy. Like the yolky, the yolky roe, plus that custardy tamale in there. That combination with, again, that seafood sauce, the acidity from lime juice and garlic and green chilies in there. This is a truly, like completely new perspective on crabs, female crab roe, and something like truly a luxurious crab-eating experience. So different from any other crab-eating meal that I've ever had, but really good. Okay, it's time to move into the mega pomfret. This is what I'm really looking forward to as well. Okay, I'm gonna rehydrate it. It has been sitting here for a little bit. Rehydrate it. That soy sauce, perfectly steamed. And what's really amazing is that ginger, that fried ginger on top. Okay, let's go in. Oh, that midsection right there. And you can see they scored it so that it steams perfectly. You can just scoop out a whole chunk of filet. Oh, man, what a beautiful fish. Grab some ginger. Let's put ginger on top. And let's dunk it in the juice. That's a bite right there. Mm. Oh, man, what a fish. That just melts in your mouth. And it's firm and sweet. Oh, the texture is great. The flavor is great. Would be really good with rice as well because of that sauce. Maybe sesame oil in that sauce as well? With soy sauce, with just enough sweetness to balance the saltiness. And then that fragrance, that aroma of the ginger. That is just pure fish comfort food. I'm gonna grab that piece from the top of the head. That's one of my favorite parts. That section right there. Onto the rice with ginger. That gives it some wonderful flavor. Just that fried, scorched ginger. Mm. Something I love about a pomfret is there's so many different sections. The meat is firm, but the body is more meaty than the top. That section from the top of the neck of the pomfret, it's more buttery. You can feel the oiliness of it. Yeah, the butteriness, it just melts in your mouth. Extraordinary. What a fish. Man, everything they do here is massive. And these are just the joint of the crab in between where the arm connects to the body. That big, huge nugget of crab, local from Mahachai with stink beans. They're huge. Everything is just massive. Try this next. And as I've told you already many times, stink beans are one of my favorite ingredients in the world. Every time I see stink beans on the menu, I have to get. I just can't resist. It's just, they're irresistible to me. But then this one is stir-fried down with chili paste. Man, that crab is amazing. It just flakes apart in your mouth. It's so sweet. The flavor coming from that crab is unbelievable. The stink beans have a beautiful crunch and then just release that beautiful and familiar aroma of stink bean sensation in your mouth. And the sauce here is a little bit on the sweet side. It's more of a sweet and sour taste to it. But man, everything is like simply prepared using more minimal ingredients than a lot of Thai food because it's focusing on the seafood itself. It's time for the grilled river prawn and there's a whole strategy to eating this. So I will grab, grab it from the tail. This is seriously river shrimp. I can't believe the size of it. Pull this out. Keep pulling it out. Oh, again, it's grilled perfectly, cooked perfectly. Pull this out. Oh, it's sloshing around. Oh, wow. Oh, oh, it keeps on coming. Oh, it's like yolk. Okay, now I will dip into the head juice. Oh, that's unbelievable. And then I'll pour some seafood sauce over it. Okay, this is bite number one. That's phenomenal. Oh, man. You taste the flavor of the fire embedded into this one because it's been cooked, roasted over the charcoal and steamed with that lid on top as well. You know, the smoke has just embedded into the meat with that shell. And again, incredibly sweet, muscular, firm, juicy. Okay, I'll go in with rice. This is the next move you have to do with your river shrimp rice. It goes in to all of that sauce. Mix it around. It's a whole experience. Add the seafood sauce is a must. It's one of the richest bites ever. Just the custardy complexity is incredible. Pureed up like melted butter, but like creamy at the same time. The flavor just hit all of your taste buds in that sauciness. That is the greatest like single natural sauce, head butter. Let's try the claws. Dip it into the head juice, into the seafood sauce. And it almost looks like an imitation crab stick. Oh, that's a totally different texture. It's like spongy, sweet. Oh, delicious and really juicy as well. That entire prawn. Actually, whatever choice you make, whether you get the grilled prawns, whether you get the fried prawns with salt, guaranteed you cannot make a bad decision. They're both. I don't even know if I could choose a favorite. They're both so good. If you want the real pure taste, go for the grilled. If you want a more full body experience, go for the fried. But again, you cannot make a wrong choice or better yet, just get them both. Okay, let's move on to the next dish. And the next dish is bu kai dong, which are pickled female roe crabs. Again, with the eggs inside. And to make this dish, they actually freeze the crabs so that the roe is hard and frozen. And that way they can cut it the way they want to, especially those claws and those body section. They cut it like that. Then they fill the head up and she mixes up a sauce, which includes lots of chilies, lots of garlic. Usually there's fish sauce. There's lime juice in there, probably some palm sugar as well to balance the sweetness. And then just pours that over. Crab is actually pickled before, like in fish sauce, so that it kind of just obtains more flavor. More and more flavor just builds. So it's pickled in fish sauce. It's then cut and then it's just drenched in that dressing. So scrape this out. Oh man, this one is loaded with roe too. And the garlic. Oh, it's so creamy and custardy. Actually, it's probably better to just take this to your mouth. But one quick thing before I take this bite. Kun Khoi was explaining to us in the kitchen that the ones that are steamed, those are called Bu Khao, which is white crabs. Translates directly to white crabs. Ah, maybe I'm not quite sure what it is in English. And then this one is Bu Dam, which are the classic mud crabs. I think they're both, maybe both mangrove, mangrove types of mud crabs. Just different species varieties for the different dishes. And you just gotta scoot this into your mouth. I'm drinking some of that juice. The garlic, the chilies, the fish sauce. That will just touch and flavor. That just coats every taste bud in your mouth. From the fish sauce, to the garlic, to the lime juice, to the chilies, to that roe that just is like pure custard. That's incredible. And this one, absolutely, again, the strategy, the rice move, because it's so rich on its own. Oh, oh, oh, that was my blunder. You need like that rice to absorb the richness. And there's even more sauce you can add. And Thai style, just in case you were worried there's not gonna be enough flavor, you gotta add more seafood sauce. That's the Thai way. Add more seafood sauce to this bite, load it up with more chilies and garlic. It's like chilies and garlic on top of chilies and garlic. Just layering in the flavor. Oh, scoop it out. Oh, that yolk. It's like a running yolk. Man, wow. That is the bite right there. Oh, that's a bite that just deserves to take a moment to process, think, to lean back and just contemplate those flavors in your mouth. That is sensation. Let's try the body section. And these are cut so you can just kind of grab a piece, dip it into the seafood sauce. Seafood sauce, of course. When you bite down, it just squeezes out. The meat of the body, that custard of the roe. Man, the smoothness of it, the silky texture melts on your mouth, just disintegrates into liquid, liquefies on your tongue. It's one of the better bu khai dongs I've ever had in Thailand. It's so good. The flavor is so good, it's so balanced. It's such a good quality crab. I think that's what stands out the most, just the quality of her crab. Phenomenal. That's straight up crab ice cream. Next dish is called khao cayam bu. And so it's kind of a crab salad, but there's rice. I don't think it's fried rice, but it's more like a mixed rice on the bottom. It does feel a little bit sticky. It doesn't look like it's, it looks like it's, yeah, mixed with some kind of a seasoning. Sometimes they mix shrimp paste, but I'm not sure if this time. Then again, you mix it kind of up with the roe, which is hardened, shallots, green chilies, and thumb-sized nuggets of crab. So actually, you should mix up the entire thing with the rice, but I think I'm just gonna take a few bites onto this plate. And you should fully mix it all together so that it's all even. Yeah, easier to mix on your plate a little bit. Okay, and then you add. So actually, this one has its own sauce. It's more of a fish sauce with chilies and garlic. Like a sweet fish sauce, yeah. And it might be a little bit sweet and spicy. Mm, mm. Oh, that sauce with the garlic, with the shallots, the green chilies, and there's really a punch of saltiness from the fish sauce. And actually, it's not as sweet as I was expecting. That's really good. And again, with that same just incredible crab, the crunch of the shallots, like the starchiness of the roe and the green chilies. Man, and I love that sauce and these little fire green chilies. That sauce is like just salty and a punch of saltiness. A punch to the face with chilies and garlic. This is really good. Mm, yeah, that's phenomenal. Man, that is so good. The combination, just the mixture and that sauce is unbelievable. And then we gotta just taste this. Ying was already eating it, which is the lon bu, which is coconut cream with, again, nuggets of crab. It's never-ending crab when you come here. And that's really thick coconut cream. So usually what you do, actually, I'll take the lettuce. That way we can get the full potential. Scoop in. Scoop in with that coconut cream. And is there fermented fish in here too, Ying? Fermented fish or shrimp paste? No, just cream in. Cream in the crab. Oh, that's the thickest coconut cream ever. Mm, mm. Wow. Mm-hmm. That's insane. That is the richness, thickness of coconut cream with the richness and thickness of those crab nuggets. It just all melts in your mouth. Coincidentally, all at the same time with a flavor of bai makrut in there, the lime leaves. It's a mellow flavor, but it's such a beautiful harmony. And oftentimes you get a lon that's infused with fermented fish or fermented shrimp. So it has a more pungent flavor to it. This one, it's just the pure crab. So it's just like neutral. It's rich, it's heavy, but it is incredible. Man, that's buttery. Back to the crab. I'm gonna go for that body. We haven't tried that body section yet. That is, man, that is so thick. And that bite is actually amazing because you've got some of that roe, but then you start to get into that body, which is that flaky, sweet meat of the crab. Oh man, this is absolute, like extreme, gigantic seafood. And what a meal. What a restaurant. The quality, the preparation, the hospitality, really an impressive operation that they have here. If you love seafood, it's just absolute high seafood paradise. What a seafood meal. And we just got the bill. Our total bill came to a whopping 13,570 baht. And that equals exactly $399.25, which is not cheap, but it was of the most premium quality seafood and biggest seafood you can get. And just to clarify, though, we got the biggest prawns possible and we got the biggest pomfret possible, and that took about 85% of our bill. So definitely you can come here and still get massive seafood, even if it's not those gigantic things, which will save a lot of money. But really, I think it's worth it for the quality and for the size of seafood that you get here. And this is just an amazing family Thai seafood restaurant. If you love seafood, this is seafood paradise. I wanna say a big thank you to you for watching this video, and I'm gonna link a video right here next, another Thai food video. Be sure to check out, click on this video to watch more Thai food. And thanks again for watching. Goodbye from Bangkok. I'll see you on the next video.