Chinatown Street Food Tour in Bangkok 🇹🇭l Fried INSECTS + Thai Whiskey + Ice Cream with Soy Sauce скачать в хорошем качестве

Chinatown Street Food Tour in Bangkok 🇹🇭l Fried INSECTS + Thai Whiskey + Ice Cream with Soy Sauce

In today's episode, we dive into the second part of our Bangkok Chinatown food tour with A Chef's Tour. Our guide Johnny, with his vast knowledge and enthusiasm, made this journey a true feast for the senses. We began our culinary adventure at Guay Jub Ouan Pochana, where we savored the dish Guay Jub. This delightful dish features rolled-up rice noodles and tender pork belly cooked in a thin and peppery broth. The flavors were both comforting and invigorating. Next, we visited Deksomboon, a unique eatery that offers Soy Sauce Ice Cream. This creamy soft-serve ice cream is topped with a sweet and savory soy sauce syrup, creating a harmonious balance of flavors that was both surprising and delightful. Our journey continued at T&K Seafood, where we indulged in several delectable dishes. We tried Pad Hoi Lai, clams cooked in a sweet and salty Thai-style red curry made with curry paste, garlic, sweet basil, soy sauce, and oyster sauce. The dish was bursting with rich and complex flavors. We also enjoyed Poh Teak, a spicy and sour seafood soup with prawns, squid, sea bass, lemongrass, mushrooms, and basil leaves. The broth was thin yet packed with a punch of tangy and spicy notes. Another highlight was Ma Muang Nam Pla Wan, raw mango slices served with a sweet and sour relish made of dried shrimp, garlic, chilies, shallots, and palm sugar. The combination of the fresh mango and the flavorful relish was simply irresistible. Lastly, we had Pad Pak Boong Fri Dang, a stir-fried morning glory leaves dish cooked with garlic, chilies, oyster sauce, soy sauce, and sugar. The dish was fresh, vibrant, and perfectly seasoned. At Pa Tong Go Savoey, we treated ourselves to Pa Tong Go, doughnut-like deep-fried bread served with pandan leaves flavored custard. The crispy bread and the creamy custard made for a delightful combination that was both comforting and indulgent. Our final stop was at Wilaiwan Mango Sticky Rice, where we enjoyed Khao Niew Ma Muang, juicy ripe mango served with sticky rice and coconut cream. This classic Thai dessert was a perfect way to end our culinary journey, with its sweet, creamy, and refreshing flavors. Throughout the tour, Johnny's enthusiasm and knowledge enhanced our experience, making it an unforgettable exploration of Bangkok's vibrant food scene. Each dish we tried was a testament to the rich culinary traditions and the innovative spirit of Thai cuisine.