Hey everyone hope you're having an
amazing day it's mark Wiens I'm in
Bangkok Thailand and today for lunch
we're going to a restaurant the Thai
seafood restaurant that only has one
table it's a real restaurant but you
have to reserve the table they do one
meal for lunch and one meal for dinner
so two meals a day but just one table
I'm gonna share we're gonna have a
chance to watch them as they do some of
the cooking we're gonna eat a bunch of
seafood and I'm gonna share this entire
meal with you in this video okay and
here we are
what Oh here right into the bush haha so
do you copy here we are we have arrived
this really is like I mean it's inside
of their home in their compound that we
opened the gate we drove inside and
we're gonna be able to definitely to see
some of the cooking
I will have basic step inside and mercy
the one people connect
banana hand you would have to hire
younger 13e who are new the matada for
the guitar that we were to dtdt
Kalia house and they are connected habit
I didn't hear tapping deliver legal look
hackable in your butt
opening hello careful Tommy go to Tom
alumna who me
the my favorite oh my Vanya clearly of
loyola forgot to sang my hand why oh
hello did I p.m. what with the PI pom
pom comet will if I don't hum CCP's when
you gotta turn up not a can of oil look
I'm a lot hand Bobo I look Helen over
that time I miss Ortner time I'm I'm
just talking with the owner they're
actually from southern Thailand in the
province called yeah la but they get the
seafood from rot which is from the
eastern part of Thailand and it's one of
the best places in Thailand for seafood
and now just coming to the back yard
here where I think they're we're gonna
see some of the cooking
I got home knock up all those
ingredients or just in the kitchen now
so you have a proper full-size kitchen
Beckett very homestyle restaurant and
this seafood that they have they're
already steaming the back upon which is
this barramundi but they just pulled out
the massive tiger prawns that's like a
footlong a footlong tiger shrimp hear it
and eat this so they're so pretty
yeah they're getting straight to cooking
I believe that's a pail fish I'm in then
you just tossed it into hot water just
to like clean it basically and then for
those giant tiger shrimp they're gonna
grill those we're also getting a fish we
actually pre-ordered last night you got
a pre-order here as well so they have
the seafood so they know what you want
[Music]
cuttlefish what he did is he scored them
just cut them so the guy that's gonna
like open them up then he seizes them
the garlic minced up some garlic some
soy sauce some other I think some white
pepper and then just mix that up into a
marinade and that's also the cuttlefish
is gonna grill as well after those tiger
prawns
[Music]
I almost forget that about the clock
boon that we ordered and that's like a
it's a shrimp it's not really a salad
it's more of like a shrimp mix but it's
not a hot dish it's usually more of a
cold dish so he just blanched off those
shrimp and now he's gonna chop up food
ingredients to mix with it some of the
lemongrass
okay so for the backup um coming out
which is the Asian sea bass scheme you
just pulled out of a steamer and now
he's making the sauce which is that's
Nam stock like a broth that he uses put
in a bunch of chopped chilies found in
chilies and garlic and also into that
sauce went a bunch of fresh lime juice
and a bunch of fish sauce and he just
kind of starting that round but it only
being go let all the flavors from you
know that's going to go directly that's
gonna be just poured over the fish
[Music]
it smells so good though man
the garlic the chilies the lime do the
acidity of that lime juice that fish
sauce they're all just melting and
mingling King are you eating Artie and I
cough get back up
okay first bite in the kitchen
[Music]
and then the next day she is making his
plastics blue which is that was a
massive bowl of chilies that garlic
that's the bitch that she fried which is
a barracuda from Spotify what did
Barracuda fried the pieces of the fish
then he's stir frying it up butter
chilies now he's adding some spices all
around that's just gonna be baked in
chilies and garlic
[Music]
and then for sure the reason I mean
their fish is so fresh their barramundi
it they keep a tank outside
I believe they get the fish and then
they just keep them here alive so that
until you eat them like that that makes
such a huge difference and everything
here
top quality top freshness and you taste
the difference and back to the dining
room to the single table to eat
everything is ready in like 30 minutes
well they just like flew on those
recipes all the food is ready everything
is on the table it is just one single
table everything they cook is for you
which is incredible and they're so like
hospitable and so welcoming that we
didn't order last night for your hands
but bouquet Dom which is a crab with
eggs a female crab it's kind of
marinated and then topped with seafood
sauce everything on the table looks good
so I'm just gonna have to try the first
thing that's in front of me and those
chilies are calling my name for the
first bite chilies and garlic are just
caked onto every single piece what they
did was they take only they had like
fillets of Barracuda slightly better
than deep-fried then they took out olive
oil then he stir-fried it in butter
chilies and just a heap of chilies and
garlic added in some seasoning and just
like that just thank God it's clinging
every piece of fish first bite to begin
to start off the seafood feast
all right oh definitely it's not as
spicy as it looks I think it's how much
flow keep it well yeah the chillers are
so flavorful and they will not even have
like a sour chili flavor to them with
that garlic it's just like sharp and
flavorful and that very good or just
it's so meaty
you just told me no bones comfort food
in the butter and garlic
I'm gonna have one more yes this has to
be with your ice yes what in the texture
of the because the Barracuda is so firm
it's like almost like chicken it's so
firm so that just holds up because it's
deep right it's twice cooked which just
I'm gonna add some more chilies and
garlic what a dish what uh what a flavor
just like bursting just outpouring from
those chilies and garlic have to eat the
whole plate before moving on to the next
dish ball okay let's move on to next no
I never you hydrated this is the
ultimate reducing fish there's so much
lime to so much
they're so much garlic
on to the rice let me just wait there
let me just add a little bit more of the
soup on there and again yeah
the chilies and garlic in the fresh fish
oh yeah all immediately with the spoon
to get the full flavor effect again it's
just like not just the real taste you
should and sharply sour the garlic like
singes your tongue a little bit you know
but chilies are not overpowering but
they're like immense flavor and then
just in kadai so freshness of ibaka home
because it's that texture the flakiness
that is a perfect up on the
monoxide which is just like it's
everything you want in that dish all
right let's do a massive prawn
jool making sure to save it as much of
the homily as possible kind of peel off
this bottom leg sections like thick that
mean it's it's like a it's like three
centimetres in diameter
dude the juices are just pouring out of
here - dude the thickness of that meat
took my arm my arm is just getting
sprayed by my prawn juice that is
amazing because it's curled but if
you're spread it out that's easily the
the size of your face almost
dipping sauce Joel that's - dude the two
together at the Uni - this is not a one
biter
there's so thick and like the sweet and
muscular muscular nests of it while
they're numb Tim the seafood sausage
we're really good as well that you Barry
I think it's just the green chillies and
garlic and then a little bit of
sweetness to balance plus salt and fish
sauce the biggest reason why those tiger
prawns are so good is because of their
texture is because of their napkin is
because they're wild tiger prawns rather
than farmed which is so common
throughout Thailand but yeah they're
wild and you taste that especially in
the texture and the sweetness and the
muscular nest I'm to try some more of
the other shrimp dish which is called
plaque goon which is uh it's it is I
guess it's a it's like a mixture it's a
salad they boil ansed the shrimp then
they mixed in he finely chopped up the
lemongrass there's some different herbs
in there they added in some shallots
some roasted chili paste and then just
mix that all up
[Music]
and these shrimp are are not too shabby
either but after eating them after those
ones they look like they look shrimpy
they look tiny
so thank you as aggression the lumen got
to know the Chili's the shallot a little
bit sweet spicy and like full of herbs
and lemongrass
I couldn't really taste that the flavor
of potatoes please
no like smooth
[Music]
[Applause]
[Music]
[Music]
the herbs in the lemongrass enough okay
next up for the cuttlefish look it it's
so beautiful through the way they've cut
it the way they've sliced him and when
he grilled it he did put little like
ridges into it little cuts in it to make
it cook better I believe when they
served it then they cut it in the same
places to just make it easy to get so
you get rings yeah just go for or pick
it up with your finger see I think it's
better give it in the sauce but not but
then it snaps it's like a chewiness only
laughs for a second I think I have to do
with number one the quality of it number
two the way they cook it and number
through the way they like scored a rim
to give it that texture and it's so
silky and texture - mmm yeah that's like
some of the best cuttlefish she'll ever
have and yes you just lightly marinated
it so like most of the sauce I mean it
remains like pure cuttlefish taste just
with the sauce how do many of them
I think it's one of the best feels like
we should be on the seen you somewhere
mm-hmm and we have a whole another side
of that fish
which I'm very happy about I mean I got
out the ratio of how much of garlic
there is in there
garlic chilies lime you want this fish
to Reese wim3 swim in this us you want
as much of that soup as you can get her
bite you want to maximize that soup is
so pure like is the perfect ratio
[Music]
actually just a little bit I'm gonna add
a little more choice on to here to him
from this dish okay there we go that is
a that is a perfect layered bite of
chilies garlic and seaboots us there if
I have to follow such genius look at
that look at that bite cheers dude
that's just like what's even more flavor
because then you get the brightness like
that is the acidity of a sauce exactly
okay we gotta move on to that to the
crab oh okay
final dish we have to try is the book
icon which is the crab rock crab
marinated in two shots another like
salty things and then just fully
drenched in the seafood sauce usually
it's even kind of served kind of frozen
so you almost have like crab lollipops
crab ice cream sometimes it's called but
normally you just pick up one of these
guys I'll go for this because X are just
sprouting and melting the roux is
sprouting and melting black like a grown
good mm-hmm
it is straight-up crab ice cream
slightly frozen it has to be like like
half frozen that's when it's the best
because you get a little bit of like icy
crunch but it's so cold and refreshing
it's so rich like a duck egg yolk but
even richer and then with that spicy
garlicky acidic sauce to an explosion of
a bite and then a secret sauce a bite of
crab glove
[Applause]
raw garlic garage pollution Oh
oh I thought that's a tongue overdose
shagged out I mean what makes this is
the seafood sauce but then of course the
fresh seafood and that's yeah a tasket
it's so refreshing
[Music]
the only thing I can think of that one
that would be better than eating this
sauce is bathing in it and that would be
the greatest bath of your life okay and
then for dessert
donuts and I'm talking about shrimp
donuts Todman cool so they're made into
a don't doughnut formation it's so
crunchy they're so juicy shrimpy on the
inside this is all I want for dessert
and then this is like a sweet sauce that
you typically get so comforting good the
sauces go to it so it's sweet but salty
which we push off you which contrasts it
and that wraps up oh oh okay they take
so long to cool down because they're so
like stuck out condensed that wraps up
this incredible seafood meal in Bangkok
what's amazing about this place is how
the entire restaurant is run by their
amazing family and you talk to them you
they make they make you feel like you're
part of their family our total bill came
to four thousand four thousand three
hundred fifty baht and then something
that's also awesome that
and he's 20 years old so he said he's
the mayor happy in his model and is that
they all cook but he was the chef for
the meal he did an outstanding job I
fully support him he has a huge future
and yeah he's gonna he's going to be a
force to reckon with with Thai seafood
what an amazing chef yes cool guy
helping my hub thank you very much keep
it up man you're an amazing chef okay so
we have come to the end of that was an
amazing seafood restaurant an amazing
meal and what made the meal for me as
the family the family they're so cool
they actually sit with you they talk
with you they hang out they make the
experience but okay the food thus
antastic the seafood is fresh the
seafood tastes exactly like your in
throught yet you're right in the
neighborhood in the heart of the city of
Bangkok what an experience what a just
wondrous Thai seafood meal in Bangkok
one table big thank you to you for
watching this video please remember to
give a thumbs up if you enjoyed it leave
a comment below I'd love to hear from
you and if you're not already subscribed
click Subscribe and also click the
little bell icon so that you get
notified of the next video instantly
notified of the next video that I
publish thanks again for watching see
you on the next video
amazing day it's mark Wiens I'm in
Bangkok Thailand and today for lunch
we're going to a restaurant the Thai
seafood restaurant that only has one
table it's a real restaurant but you
have to reserve the table they do one
meal for lunch and one meal for dinner
so two meals a day but just one table
I'm gonna share we're gonna have a
chance to watch them as they do some of
the cooking we're gonna eat a bunch of
seafood and I'm gonna share this entire
meal with you in this video okay and
here we are
what Oh here right into the bush haha so
do you copy here we are we have arrived
this really is like I mean it's inside
of their home in their compound that we
opened the gate we drove inside and
we're gonna be able to definitely to see
some of the cooking
I will have basic step inside and mercy
the one people connect
banana hand you would have to hire
younger 13e who are new the matada for
the guitar that we were to dtdt
Kalia house and they are connected habit
I didn't hear tapping deliver legal look
hackable in your butt
opening hello careful Tommy go to Tom
alumna who me
the my favorite oh my Vanya clearly of
loyola forgot to sang my hand why oh
hello did I p.m. what with the PI pom
pom comet will if I don't hum CCP's when
you gotta turn up not a can of oil look
I'm a lot hand Bobo I look Helen over
that time I miss Ortner time I'm I'm
just talking with the owner they're
actually from southern Thailand in the
province called yeah la but they get the
seafood from rot which is from the
eastern part of Thailand and it's one of
the best places in Thailand for seafood
and now just coming to the back yard
here where I think they're we're gonna
see some of the cooking
I got home knock up all those
ingredients or just in the kitchen now
so you have a proper full-size kitchen
Beckett very homestyle restaurant and
this seafood that they have they're
already steaming the back upon which is
this barramundi but they just pulled out
the massive tiger prawns that's like a
footlong a footlong tiger shrimp hear it
and eat this so they're so pretty
yeah they're getting straight to cooking
I believe that's a pail fish I'm in then
you just tossed it into hot water just
to like clean it basically and then for
those giant tiger shrimp they're gonna
grill those we're also getting a fish we
actually pre-ordered last night you got
a pre-order here as well so they have
the seafood so they know what you want
[Music]
cuttlefish what he did is he scored them
just cut them so the guy that's gonna
like open them up then he seizes them
the garlic minced up some garlic some
soy sauce some other I think some white
pepper and then just mix that up into a
marinade and that's also the cuttlefish
is gonna grill as well after those tiger
prawns
[Music]
I almost forget that about the clock
boon that we ordered and that's like a
it's a shrimp it's not really a salad
it's more of like a shrimp mix but it's
not a hot dish it's usually more of a
cold dish so he just blanched off those
shrimp and now he's gonna chop up food
ingredients to mix with it some of the
lemongrass
okay so for the backup um coming out
which is the Asian sea bass scheme you
just pulled out of a steamer and now
he's making the sauce which is that's
Nam stock like a broth that he uses put
in a bunch of chopped chilies found in
chilies and garlic and also into that
sauce went a bunch of fresh lime juice
and a bunch of fish sauce and he just
kind of starting that round but it only
being go let all the flavors from you
know that's going to go directly that's
gonna be just poured over the fish
[Music]
it smells so good though man
the garlic the chilies the lime do the
acidity of that lime juice that fish
sauce they're all just melting and
mingling King are you eating Artie and I
cough get back up
okay first bite in the kitchen
[Music]
and then the next day she is making his
plastics blue which is that was a
massive bowl of chilies that garlic
that's the bitch that she fried which is
a barracuda from Spotify what did
Barracuda fried the pieces of the fish
then he's stir frying it up butter
chilies now he's adding some spices all
around that's just gonna be baked in
chilies and garlic
[Music]
and then for sure the reason I mean
their fish is so fresh their barramundi
it they keep a tank outside
I believe they get the fish and then
they just keep them here alive so that
until you eat them like that that makes
such a huge difference and everything
here
top quality top freshness and you taste
the difference and back to the dining
room to the single table to eat
everything is ready in like 30 minutes
well they just like flew on those
recipes all the food is ready everything
is on the table it is just one single
table everything they cook is for you
which is incredible and they're so like
hospitable and so welcoming that we
didn't order last night for your hands
but bouquet Dom which is a crab with
eggs a female crab it's kind of
marinated and then topped with seafood
sauce everything on the table looks good
so I'm just gonna have to try the first
thing that's in front of me and those
chilies are calling my name for the
first bite chilies and garlic are just
caked onto every single piece what they
did was they take only they had like
fillets of Barracuda slightly better
than deep-fried then they took out olive
oil then he stir-fried it in butter
chilies and just a heap of chilies and
garlic added in some seasoning and just
like that just thank God it's clinging
every piece of fish first bite to begin
to start off the seafood feast
all right oh definitely it's not as
spicy as it looks I think it's how much
flow keep it well yeah the chillers are
so flavorful and they will not even have
like a sour chili flavor to them with
that garlic it's just like sharp and
flavorful and that very good or just
it's so meaty
you just told me no bones comfort food
in the butter and garlic
I'm gonna have one more yes this has to
be with your ice yes what in the texture
of the because the Barracuda is so firm
it's like almost like chicken it's so
firm so that just holds up because it's
deep right it's twice cooked which just
I'm gonna add some more chilies and
garlic what a dish what uh what a flavor
just like bursting just outpouring from
those chilies and garlic have to eat the
whole plate before moving on to the next
dish ball okay let's move on to next no
I never you hydrated this is the
ultimate reducing fish there's so much
lime to so much
they're so much garlic
on to the rice let me just wait there
let me just add a little bit more of the
soup on there and again yeah
the chilies and garlic in the fresh fish
oh yeah all immediately with the spoon
to get the full flavor effect again it's
just like not just the real taste you
should and sharply sour the garlic like
singes your tongue a little bit you know
but chilies are not overpowering but
they're like immense flavor and then
just in kadai so freshness of ibaka home
because it's that texture the flakiness
that is a perfect up on the
monoxide which is just like it's
everything you want in that dish all
right let's do a massive prawn
jool making sure to save it as much of
the homily as possible kind of peel off
this bottom leg sections like thick that
mean it's it's like a it's like three
centimetres in diameter
dude the juices are just pouring out of
here - dude the thickness of that meat
took my arm my arm is just getting
sprayed by my prawn juice that is
amazing because it's curled but if
you're spread it out that's easily the
the size of your face almost
dipping sauce Joel that's - dude the two
together at the Uni - this is not a one
biter
there's so thick and like the sweet and
muscular muscular nests of it while
they're numb Tim the seafood sausage
we're really good as well that you Barry
I think it's just the green chillies and
garlic and then a little bit of
sweetness to balance plus salt and fish
sauce the biggest reason why those tiger
prawns are so good is because of their
texture is because of their napkin is
because they're wild tiger prawns rather
than farmed which is so common
throughout Thailand but yeah they're
wild and you taste that especially in
the texture and the sweetness and the
muscular nest I'm to try some more of
the other shrimp dish which is called
plaque goon which is uh it's it is I
guess it's a it's like a mixture it's a
salad they boil ansed the shrimp then
they mixed in he finely chopped up the
lemongrass there's some different herbs
in there they added in some shallots
some roasted chili paste and then just
mix that all up
[Music]
and these shrimp are are not too shabby
either but after eating them after those
ones they look like they look shrimpy
they look tiny
so thank you as aggression the lumen got
to know the Chili's the shallot a little
bit sweet spicy and like full of herbs
and lemongrass
I couldn't really taste that the flavor
of potatoes please
no like smooth
[Music]
[Applause]
[Music]
[Music]
the herbs in the lemongrass enough okay
next up for the cuttlefish look it it's
so beautiful through the way they've cut
it the way they've sliced him and when
he grilled it he did put little like
ridges into it little cuts in it to make
it cook better I believe when they
served it then they cut it in the same
places to just make it easy to get so
you get rings yeah just go for or pick
it up with your finger see I think it's
better give it in the sauce but not but
then it snaps it's like a chewiness only
laughs for a second I think I have to do
with number one the quality of it number
two the way they cook it and number
through the way they like scored a rim
to give it that texture and it's so
silky and texture - mmm yeah that's like
some of the best cuttlefish she'll ever
have and yes you just lightly marinated
it so like most of the sauce I mean it
remains like pure cuttlefish taste just
with the sauce how do many of them
I think it's one of the best feels like
we should be on the seen you somewhere
mm-hmm and we have a whole another side
of that fish
which I'm very happy about I mean I got
out the ratio of how much of garlic
there is in there
garlic chilies lime you want this fish
to Reese wim3 swim in this us you want
as much of that soup as you can get her
bite you want to maximize that soup is
so pure like is the perfect ratio
[Music]
actually just a little bit I'm gonna add
a little more choice on to here to him
from this dish okay there we go that is
a that is a perfect layered bite of
chilies garlic and seaboots us there if
I have to follow such genius look at
that look at that bite cheers dude
that's just like what's even more flavor
because then you get the brightness like
that is the acidity of a sauce exactly
okay we gotta move on to that to the
crab oh okay
final dish we have to try is the book
icon which is the crab rock crab
marinated in two shots another like
salty things and then just fully
drenched in the seafood sauce usually
it's even kind of served kind of frozen
so you almost have like crab lollipops
crab ice cream sometimes it's called but
normally you just pick up one of these
guys I'll go for this because X are just
sprouting and melting the roux is
sprouting and melting black like a grown
good mm-hmm
it is straight-up crab ice cream
slightly frozen it has to be like like
half frozen that's when it's the best
because you get a little bit of like icy
crunch but it's so cold and refreshing
it's so rich like a duck egg yolk but
even richer and then with that spicy
garlicky acidic sauce to an explosion of
a bite and then a secret sauce a bite of
crab glove
[Applause]
raw garlic garage pollution Oh
oh I thought that's a tongue overdose
shagged out I mean what makes this is
the seafood sauce but then of course the
fresh seafood and that's yeah a tasket
it's so refreshing
[Music]
the only thing I can think of that one
that would be better than eating this
sauce is bathing in it and that would be
the greatest bath of your life okay and
then for dessert
donuts and I'm talking about shrimp
donuts Todman cool so they're made into
a don't doughnut formation it's so
crunchy they're so juicy shrimpy on the
inside this is all I want for dessert
and then this is like a sweet sauce that
you typically get so comforting good the
sauces go to it so it's sweet but salty
which we push off you which contrasts it
and that wraps up oh oh okay they take
so long to cool down because they're so
like stuck out condensed that wraps up
this incredible seafood meal in Bangkok
what's amazing about this place is how
the entire restaurant is run by their
amazing family and you talk to them you
they make they make you feel like you're
part of their family our total bill came
to four thousand four thousand three
hundred fifty baht and then something
that's also awesome that
and he's 20 years old so he said he's
the mayor happy in his model and is that
they all cook but he was the chef for
the meal he did an outstanding job I
fully support him he has a huge future
and yeah he's gonna he's going to be a
force to reckon with with Thai seafood
what an amazing chef yes cool guy
helping my hub thank you very much keep
it up man you're an amazing chef okay so
we have come to the end of that was an
amazing seafood restaurant an amazing
meal and what made the meal for me as
the family the family they're so cool
they actually sit with you they talk
with you they hang out they make the
experience but okay the food thus
antastic the seafood is fresh the
seafood tastes exactly like your in
throught yet you're right in the
neighborhood in the heart of the city of
Bangkok what an experience what a just
wondrous Thai seafood meal in Bangkok
one table big thank you to you for
watching this video please remember to
give a thumbs up if you enjoyed it leave
a comment below I'd love to hear from
you and if you're not already subscribed
click Subscribe and also click the
little bell icon so that you get
notified of the next video instantly
notified of the next video that I
publish thanks again for watching see
you on the next video