What Thai People Really Eat in Bangkok 🇹🇭 (Full Day Eating)

In today's video I'm going to be taking you across Bangkok to show you the everyday dishes the Thai people really eat on a daily basis to give you some inspiration for your next foodie trip to Thailand. I'll also be getting some inspiration for an exciting collaboration I've got going on in London over the summer. Starting in June I'm going to be working with Chet's restaurant at Hoxton in Shepherd's Bush to bring an authentic market style Bangkok pop-up to West London. Inspired by the dishes and the flavours that you see locals eating every single day in Bangkok and hopefully by the end of this video you'll be inspired to book a flight to Bangkok for yourself or at least come and see me in London. We can't talk about everyday Thai food without talking Thai grilled chicken or more specifically here clay pot roasted chicken. Now this place is a real back street, back alley, down a residential street, real real local chicken but this is one of the best I've had. So we start off in here which is kind of like a tandoor, it's just a Thai clay pot. Charcoal at the bottom, they're roasted in here, you can see the marinade on them, they're absolutely unbelievable, the smell is incredible. From there they go into here to keep warm and that kind of just spins round and round and round and people come and grab a chicken to take away. All right but not only do they sell chicken in here they've got an array of different Isan North East dishes. So we've got Laap Moo, Laap Gai. So we're going to get the cucumber salad which is, as you know if you follow my channel, one of my favourites and this is one of the dishes we're going to be serving at the pop-up. All right I'm straight into the kitchen, going to watch him chop up our chicken, he's going to make me a nice cucumber thumb as well and we're going to sit down, we're going to eat this absolute feast. All right so he's going to chop this bad boy up for me into little pieces. Look how juicy that is, I wish you could smell this. All right look at this, the glistening crispy skin, soft inside. I mean look at the caramelisation on that skin, that is absolutely incredible. I don't know how I'm going to eat this whole thing, I might have to take a little bit home. This is going to be the test for me, can they keep the breast juicy and on this evidence, yes. Right then let's check out this Som Tam or Tam Teng. Beautiful cucumber, such a great great substitute for papaya. I actually much prefer this to the papaya. I love the fact we've got some fresh lime in there, loads of tomatoes and those green beans, amazing. So this shop's only been open for around two months but the mum and dad have been selling this chicken for 30 years in Nakhon Ratchasima, Pokhara. They went from there to Siracha which is on the way to Pattaya, which is really famous for this style of chicken. So you know that's 30 years of expertise in this shop and now the really really friendly daughter and her partner have taken over the shop in Bangkok and they're now serving this absolute killer chicken to the hungry locals of Bangkok. How they've got this breast to stay that juicy is absolutely beyond me. She said it's marinated for hours, garlic, red onion, we've got some cracked coriander seed which is really really good for me. I love coriander, that sort almost lemony flavour you get from it, absolutely amazing. We've got your soy sauce, your oyster sauce etc etc giving you that salty flavour, a little bit of sugar and of course white pepper. Right I'm going to have a dip with one of my drumsticks into this tamarind dipping sauce. It's sweet, it's tart, sour, spicy but to be honest I'm not sure this chicken even needs a dip. That's absolutely incredible, the glaze and then those little pops of that coriander seed, absolutely fantastic. So no grilled chicken is complete without some sort of salad and this for me is the best. It's so much fresher than papaya salad, I love cucumber anyway but it's spicy, it's sweet, it's sour. So while we're eating this feast I thought I'd tell you a little bit more about this pop-up I talked about in the intro. So basically I was approached by Chet's Diner in Shepherd's Bush in West London to help come up with an authentic Thai menu of dishes that you know you're going to find in every market in Bangkok, every street in Bangkok, just real authentic Thai food. Now Carolyn the amazing head chef at Chet's actually came to Bangkok, we went out, hit some markets, hit a few stalls like went to get some grilled chicken, went to get some som tam and just sort of pieced together a menu. So I will leave links in the description with the menu, the times, all that good stuff in the description box below and if you want to come down guys, you want to meet me in person and try my well our food, I would absolutely love to see you there. I'm telling you now guys if you love grilled chicken or in this case roast chicken and you're anywhere near this side of town like you're at Icon Siam or you've just come across the river for any reason or you just want to travel for some really good grilled chicken, I will stick links in the description box telling you where this place is. Super super friendly, I want you guys to come and support. They've only been open for two months, let's keep them open for life. Come over here, get yourself a chicken and I promise you you won't be disappointed. If you are disappointed I will personally give you your money back, limited to one person. Okay so next up we've headed over the bridge into the old town of Bangkok. It's one of my favourite ice cream shops in the city. So this stop is our inspiration for the sweet, our dessert we're going to be serving at the pop-up. Now coconut ice cream for me just screams Bangkok. Whether you're an old school family street place like this or whether you're at one of the many markets across Bangkok, coconut ice cream is number one and one thing you always get with coconut ice cream in Bangkok if you want it are various different toppings. The thing I love about this place so much it's not your classic creamy coconut ice cream, this is more of a sorbet so it's really really refreshing, it's crisp and this is the only place I know in Bangkok that serves this particular style of ice cream and you can tell this place is serious just by all the awards all the write-ups they've got on the wall. This place has been doing ice cream for 77 years and it is always jam-packed. So we've got menus in Thai and we've got menus in English. Now there's some really good flavours here, black sesame is absolutely amazing, love the strawberry fresh but today as we're going to be serving it in London I will be getting the coconut. All right so here it is as I said look at this consistency a little bit more of a sorbet than it is like a creamy gelato. Absolutely incredible so so refreshing when it's hot like this at the moment we've just come out of hot season going into rainy season so it's a little bit like a like a rainforest you've been walking around you're just continuously sweating just to stop have a little break for a coconut ice cream there's literally nothing better. You've got those ice crystals in there and I just think that makes it so much more refreshing. It's quite amazing that a shop like this can be going for 77 years and still be as busy as this place is every single day the customers here they would have come here as kids their parents their grandparents would have come here and it's just carrying on and this for me again is what local Bangkok food is all about. So this is the dish that's inspired our dish and again if we can get close to this you're in for a treat. All right so for our final stop we've come way out west pretty much as far out of Bangkok as we can get to Tonbori Marketplace which is one of the biggest if not the biggest seafood markets in the whole of Bangkok and the reason I've come here is because I've got a serious craving for grilled river prawns but before we get any seafood and I am here for the seafood this isn't just a seafood market this is a food market and it is absolutely massive. So there's one more dish I want to get one more spicy salad I want to show you a sweet corn tam one of the most underrated salads in Thailand. So this shop is called Yodee Gin Saep and it's pretty much just right at the entrance of the market. Thank you. Oh look at that spicy. Wow that is spicy. Thank you. And just for good measure guys a little bit of pork jowl as well. We've got the sweet corn tam and this is exactly the same as the cucumber one we had earlier pretty much but just substituting cucumber for sweet corn. Then I also got some kormor yang or pork jowl and I managed to throw the nam jim jowl all over the pork butt because I love nam jim jowl not a problem. Look at that perfectly marbled beautifully fatty pork cheek. So loads and loads of pounded dried chilies we've got that fresh lime in there those sliced pieces of boiled sweet corn peanuts and those dried shrimp for a little bit of extra saltiness. On the side we've got some pak bong some morning glory some cabbage which has been blanched this looks fantastic. And as if I haven't eaten enough sticky rice today let's try this dressing. You can try to do some really really quality palm sugar from the off because you've got this almost like butterscotchy kind of toffee flavour. Like texturally I prefer this to the cucumber one because you've got that sort of like sweet corn that pops and then you've got the crunch and the peanuts whereas cucumber som tam or cucumber tam doesn't usually have peanuts. So this one you're getting crunch slightly softer pop from the sweet corn you've got that sort of chewy really really salty dried shrimp. It's sweet, it's sour and really really refreshing. I'm going to squeeze on some more of this lime that they've very kindly left in there. Now that for me is better because I prefer it a little more sour than sweet and probably my favourite meat of all time that marbled fatty pork jowl. This one's really oyster sauce heavy, this actually tastes like one I make at home. Same dip as earlier but a little bit more sour, less sweet and a bit more spicy. This is probably more to my taste but everywhere you go, wherever Isan restaurant you go in, everyone does their sauce differently, everyone does their salad differently, everyone does the pork differently. Well it's very hard to find one restaurant that does everything exactly how you want it. So I've got one place for my salad, one place for my pork, the other place earlier was for the chicken. This is good. Right a big bit of chilli's just hit the back of my throat so guys I'm going to switch the camera off, I'm going to finish my salad and my pork then we'll head over for our last meal, the grilled prawns. So it's actually quite hard to decide which stall to go to here because there's just so much seafood. You can pick whatever seafood you want, they'll grill it up fresh for you. This stall just looks like the best I've seen so far but I don't think really you can go wrong with absolutely any of these. So she's grilling them all together but then she's giving it an extra little blast with the old Bunsen burner. Alright so I've grabbed myself some prawns, we've got some Nam Jim seafood in there which I will explain in a sec. I've got myself a little table, these look absolutely incredible, fresh off the grill and while they cool down I'll explain to you about this sauce. Okay so this is fast becoming one of my favourite things to eat, the grilled prawns with the Nam Jim seafood. So this is just coriander or cilantro, garlic, lime, sugar, fish sauce, absolutely incredible. Oh and green chilli of course, absolutely incredible dip. Alright so we've got one, two, three, four, five big fat river prawns and I'm definitely, definitely going to be sucking those heads, look at that. Just succulent, meaty, big, fat pieces of delicious seafood. There's a little bit of work to do to get that shell off but once you do I promise you one dip in this sauce, absolute heaven. The sauce is fantastic, it's probably my favourite Thai sauce I've got to say. Really, really zingy, absolutely packed full of garlic, it's sharp, it's a little bit spicy, it's a little bit sweet and it just goes perfectly with this sweet prawn meat. Now avid viewers of the channel will remember that I went to Calibre book market a couple of weeks ago to get pretty much these exact same prawns and I would say that the prawns there were probably a little bit better than these although that looks fantastic, that head. That's very, very good. There's not much in it, I would just go to whatever one's closest. The benefit of this market is it's just so big and it's not just seafood. So this half is seafood and there is just like an unsold amount of seafood here but through the other side is just sort of normal non-seafood Thai food then in the middle they've got some veg and some clothes. It's a really cool market to come and check out. Actually I don't know, I'll take it back, that one's absolutely fantastic. The first one was a little bit tough, this one's cooked to perfection. This is the way I like to eat, get stuck in with your hands, you can ask for gloves but I'm not too bothered. Just come to a market with so much different food, so much different seafood and just try as much as you can. So I know I've been banging on about this pop-up a fair bit during this video but I'm excited guys, I'm nervous but I'm excited as well. It's the first time I've done anything like this and I know for any of you not in London or not going to London, you're not going to care right but I'm just super, super excited and I feel like I'm still giving you some really solid spots for next time you're in Bangkok but if you are going to be in London over the summer, I'm going to be hosting an event. I will stick links in the description box below with the menu, where the place is etc etc. So if any of you are around in London and you fancy popping down, I will be there and I would love you to come and check out what we've put together.