- Hey everyone.I hope you're having an amazing day.It's Mark Wiens.I'm in Bangkok, Thailand.I'm handing with my friend, Drew,- Hey, guys. How you doing?And today we are in Silom, which is,It's one of the main downtown financialdistricts of Bangkok. Fullof sky rise office buildings,and, so, at lunchtime,just floods of peoplecome here to eat street food.And so, we thought itwould be a lot of fun totake you today on a Silom, Thai,streetfood, lunch tour of Bangkok.We're not even sure exactlywhat we're gonna eat,but we're just gonna goto some of the popular,famous, stalls, and share it all with youin this video.(traffic sounds)That was okay.- Could have been better.- It was okay.(electronic music)- (Speaking in Thai) Okay.Okay, the first place we'restopping is called [Store]Hey, what's up, man?- Mark Wiens!- (laughing)- What's going on, brother?- [Mark] What's up, man?- Oh man, I watch ...I watch all your food videos, man.That's so crazy to see you.- Thank you. Thank you.- I'm having a littletrouble reading the fontof this Khao Man Gai spot,but it's a chicken and rice spot called"Khao Man Gai Ban Deed Kim."It's right in the heart of Saladang.Right on [Street].If you have gotten off theBTS at Saladang stationand walked down this road,there's no doubt that youhave passed by this stallmany, many, times.We're here before lunch,it's just after 10:30 AM,so it's not very full yet.But if you come here ... Drew, man-If you're here right at noon,these tables will just be packed.And the good thing is we're here early,so we can get a couple meals inbefore the main lunch rush arrives.So, we're gonna havechicken and rice first.- Yes, sir.- You're ready?- Yes, man. Let's do it.- (speaking Thai)(grunts)- [Mark] Oy. (laughs)(knife hitting chopping block)(speaking Thai)(chair being pulled)- [Mark] Alright. Cool.- [Drew] Yeah. Looks good, man.- Yeah. As soon as youorder- Maybe we're a little-We're on a little bitof a wobbly table, here.- [Mark] 'Khao' means "rice",'Man' is like the fat, or the oil,and then 'Gai' is "chicken".So you have "Khao Man Gai","Chicken Rice" that isexactly chicken rice.- Sure.- [Mark] And then there's always sauce.You have to have sauce.- [Drew] And we just watched a guychop the chicken in the back,and you know- he really dissects itat a perfect angle every time.- [Mark] They also sort offlatten it with the knife,- [Drew] Right.so that it ... Yeah, itjust fits beautifullyover your plate of rice.- Yep.- [Mark] Before we try the sauce,let's just try a bite of the rice,'cause either rice has got to be fragrant.You can see that it'sjust kind of glistening.Cheers.- (humming)- (humming)- Garlic-y. Right?- It is, yeah.I like the rice. It's very fluffy.- It's delicious, man.- And it is very fragrant.And you can feel eachindividual grain of ricebecause it's so fluffy.Then, you got the chicken,which is actuallyalmost... It's very moist.Very succulent chicken.(traffic and people speaking)- That chicken's so soft.- It's time to sauce.I believe there's some[Sauce Name] in herefrom what I can smell.It's fermented soy beans,but then there's alsoginger and chilies in here.It really is all about the sauce.I mean, the chickenand rice are excellent,but the sauce is almost drinkable.And you can see theshredded ginger in there.Let me get a nice, good, giant,bite to just maximize the sauce.- That sauce. Addicting, that flavor.- [Mark] It's the fermentedsoy beans, which make upmost of that flavor.- [Drew] Right.But that gives it such a depth of flavor.Then, you've got the ginger in there.- The ginger kind of kicks in after.When you said, then I started tasting it,but the first taste is not ginger.- So, they only add a little bit of gingerto the actual sauce.That's why there's an entire bowl full ofextra ginger for peoplelike us that need it.And the, of course, chopped chilis.Okay. That should be goodfor the next few bites.Maybe a little bit of extra sauce on therefor extra good measure, of course.Oh, and that is a perfect bite.(traffic sounds and people speaking)(humming)- With that extra ginger.- Yeah.- [Mark] But even theginger is not that pungent,'cause I believe that it's young ginger.- You can tell if it's young or old?- Yeah, yeah, yeah.- That's experience, guys.- Oh, yeah.He knows if it's young or old ginger.- [Mark] Younger ginger is more juicyand a little bit sweeter.Then, the final componentto Khao Man Gai isthe chicken soup.And there's some wintermelon in here, too.Okay, I'll eat the winter melon.(hums) Yeah, chicken soup is nice.That winter melon just actually dissolvesright down your throat.(electronic music)( traffic sounds)- [Mark] That was a great wayto begin.- [Drew] Yeah, dude.- [Drew] Good littleappetizer for the day.- We're gonna move onnow to the next spot,which is just down the road,and hopefully they're open.( people speaking and traffic noises)- [Mark] It's now 11 AM,so a lot of carts are starting to set up.Street food is starting to setup for the main lunch rush.I think we can fit two lunches inbefore the main lunch.- Absolutely.Before the real lunch.- Absolutely. I'm looking forward to it.- We're getting a head start.(traffic sounds)- [Mark] Passing by this place,it's called [Store Name].This is one of my absolute favorite placesfor green papaya salad.- That's one of the best.- Oh, my favorite.(electronic music)- We walked almost- it's almost to Satun,which is the adjacent business,financial district of Bangkok.But we just made it to thespot, this is the place.- Alright, Drew. Oh, cool. They have thesestands for the chair.- Oh, yeah.Look, they have your chairstanding up there.- Whoa.- Never seen that before.- [Waitress] (speaking in Thai)- (speaking in Thai)Awesome.(laugh)- What just happened?(laughing)- So, we just decided to get beef ...(speaking in Thai)We decided to get beefsoup with everything.There's meatballs,there's the braised beef,there is probably someorgans, there is tendon.(people speaking in Thai)- When we ordered a mix of everything,it means all the meats, all the beef.What he does is he takesthe basket strainer,which is the boiler, hegrabs some of the fresh beef,there's some liver there.There is some tripe.He sticks it in the basket,then he blanches it real fast,just a quick blanche, anddunks it into that hotbeef soup. It's so aromatic.Then, he takes some of thepre-cooked braised beef,which is sort of likebrisket-y, brisket-y meat.Just blanches that real fast,sticks it into your bowl.Then, add some of the soup into the bowl,then finally finishes off with some of thefried garlic, and a sprinkle of pepper.- So excited- (laughs) You ready to go eat it?- Yeah.- Okay. Let's go back to our chairs.- [Drew] That smells delicious- [Mark] You can really smellthe star anise in there.They also include somelettuce, as well as somewater morning in there ...- Right here, this guy.- Yep, to it. And that evenincreases the fragrance.So, we got that Gao Lao version,which is just a soupwith rice on the side.You could also order this with noodles.You can get it however you like,and you can get whateverorgans you like as well.- Man.- Yeah. It's almost, it's so aromatic.You taste all of theChinese herbs in there.It has this sweetness to it.- Kind of like soy, too.- [Mark] I'm just gonnareach my chopsticks inand take whatever I get,which in this instance,happens to be a piece of liverand a piece of the fresh beef.- [Drew] That broth.- [Mark] So fresh tasting,because all of the meatsapart from the beef that's been braised,everything is just flashed blanched.- [Drew] There are allkind of different texturesgoing on in here.- [Mark] Yeah, it is.I mean, it's not like one consistent meat.They're different shapes, different sizes.- [Mark] Now that we'vetried the broth and the meat,it's time to make our sauce.It's fish sauce in a soy sauce bottle.You add chili, a little bit of fish sauce,and then mainly ischili vinegar, which is-yep, this one would be the green sauce.There it is. That is the perfect ...Give that a little chopstick twirl.That's your beef dipping sauce.- What is this one?- That should be liver.- Liver.(electronic music)- [Mark] Into the sauce.Oh, yes.- [Drew] Lunch crowd is coming in.- [Mark] Yep.- Wow.- Oh.- [Drew] Spicy, sour. Theyadd all the kicks, man.- [Mark] And I just kind ofalmost let it sit in the sauce,'cause this sauce is so good.- [Drew] Dunk it.- [Mark] Dunk it, and let it just soak.- [Drew] Like a sponge.(electronic music)- [Mark] Okay, I'm gonna try meatball nextand another thing you can dothat I like to do sometimesis ... Pour it on.- [Drew] Pour it on?- Dropped the ball, too.- Oh. It's really spongy,but firm at the same time.- It is, yeah.- Good.- Go down with some rice.- Thing about this chili sauce,when you mix the chiliflakes with fish sauceit becomes a liquid chilipaste and it burns your lips.It just stays on your lips the whole meal.Whether that's a good or bad thing ...For me, it's a good thing,but you're always remindedof that spice, man.- Oh, the tripe is incredible.It has a snap to it.Like a little, just wonderful,cartilage-y crunch to it.(people speaking and dishware sounds)- [Mark] (speaking Thai)now as we're leaving, it'sactually even still before,I think it's still before... Yeah, it's 11:50,but you can see the Silom lunch rush nowis starting to build up.Now there's a whole crowdwaiting to eat here,so it's good we got here 30 minutes ago.And by the way, theplace is called Yee Jay.- Amazing man. Like, I'malready getting kind of full,and I know that's a bad thing,because we have more coming, right?(laughs)- [Mark] Now we're readyfor the real lunch.- [Drew] Can't wait.- [Mark] But yeah, that was ...- Give you the sweats.- I got the sweats. I got the sweats.- It's already humidoutside we had the soups.- Yes. Exactly.(laughs)(electronic music)(people talking)- This is the nextrestaurant street food stall.This is a place that'svery famous for noodlesand it is right at noon.This is perfect timefor ultimate busyness.This is just the atmospherethat I love so much about Bangkok.- [Drew] Yep. Right on the street.- Stalls, the aromas ofbeautiful soups and chilisand limes.- Absolutely, man- [Mark] Oh, yeah.(speaking Thai)(laughing)- This places is called Kuay Teow Khae.You can choose your size,40 bot, 50 bot, 60 bot.She told us that the 60 botversion, that's the special,that's the big bowl thatcomes with everythingincluding Moo Grob, whichis the crispy pork belly.(bowl being filled)- The action and energyhere is so beautiful,and what's noticeable whenI'm standing here by the cartwhere she's assembling the noodles,she's actually blanching thenoodles back there somewhereyou can't really see.Then, they've got some ofthe seasoning ingredientshere at the front.The final step, if sheblanches the noodles,then he adds in the mixed pork, the egg.The nice touch is that hesqueezes on the lime juice.The lime juice is not cooked out,which preserves the flavor.Tosses noodles, addson some more seasoning,so that's ... You just smell the citrus,the lime aroma. It smells so good.And that's why thereare so many people here.- Did we even get a table?- [Mark] We're waiting for a tablebecause there's kindof a queue over there.- Okay.So she's ...- You ain't gonna lie.- [Mark] No, we've got it.We're waiting for a table.We're in line. We're in line.- This is the heat of the moment, guys.This is what it's all about.- [Mark] Whoa (speaking thai).(crowd sounds)- We waited about 30minutes to get this chair,but we finally got it.- [Mark] Yes we did.- You're in the frame more,and there's more actionbehind you on that side.- Yeah, this is cool.- That is our (dish name)(laughs)- [Drew] Did you get that?- [Mark] Okay, now.- [Ying] (speaking Thai)- [Drew] Oh, yeah.- [Ying] Oops. Sorry.(eltro music)- [Mark] But it comes withsoup on the side, yeah?- [Ying] Yeah, I think thatshe's gonna bring it ... Yeah.- [Drew] You have two cameras on you.(laughs)Don't worry, no pressure.- Really good.(speaking Thai)- The first expression thatI'm gonna say is (speaks Thai)means I desperately wantto eat this.(laughs)- [Drew] This is true, this is true.- Definitely you could putyour whole face in this bowl,it's that big.You've got the bami,which are egg noodles,but they're not the ...spaghetti egg noodles,but they're the thick ...Look at that bunch of noodles.Actually, you know what?I just grabbed in onechopstick all the of thenoodles in my entire bowl.- You could eat it all in one bite.- That's how sticky they are.- Yeah (laugh) But they'rethe semi wide egg noodles.So, wheat based with egg,but then all of the toppings,you see the red barbecuepork, you've got the moo grob,which looks incredible, whichis the crispy pork belly.A variety of meatball looking things,some of the minced pork,and just thin and wavy.Wavy, that's what they are, they're wavy.- Man.- Oh, wow.- Dude.- [Mark] They're tangly,and they're so ...They're soft, but not mushy at alland they're very, very thin.I mean, not the width, butthe thickness is of noodles.- [Drew] They kind of grip togetherin your mouth when you chew them.- [Mark] They do.- [Drew] Like, they don't separate.They kind of go in a ball in your mouth,but it's a great ball(laughs).- [Mark] It has a gummytexture at the same time.... Actually oil,there's dry chili flakes.There's vinegar, and this another vinegar.These would be all theessential seasoning for this.Oh, look at this. This is a beauty.- [Drew] Are you putting all that in?- [Mark] I am putting all of this in, yes.- [Drew] You're insane.- [Mark] One more scoopjust for good, good measure.Oh, perfect. Good. Then,I'm gonna go in for alsosome of vinegar and somechili flakes as well.Little bit of dried chili flakes on here.Finally, some of the chili vinegar,and probably two scoopsof this to complete myseasoning for the moment.- [Drew] Can I tell you something?- [Mark] Yeah.You want to say it on ...- [Drew] Wait, no no.Wait until we'll talking.- No, go ahead.- Alright, guys. I don'tthink an average personwould put that much chili on it.I know this guy loves spice,but it's mind blowing howspicy he makes his dish.He wouldn't say say that,so I want to say thaton the camera. That's it.(laugh)look at that, man.It's like, a full layer thick of spice.- [Mark] A blanket of chili.- [Drew] A blanket of chili,yeah. A blanket of chili.- [Mark] That's myfavorite kind of blanket.Okay. I'm gonna give this a little ...Whoa, it's kind of slidingon the metal table.Give this a little stir,let it coat those noodles.- [Drew] So good.- [Mark] This is where thingsget more and more beautifuland more flavorful. Oh,and the crispy pork belly.Okay, I'm gonna definitelyget some crispy pork belly on this bite.Check out how these noodleshave just been transformed.- Oh my god.Dude.- Dude. The crispy pork belly.Did you get a bite of that yet?- Yeah. Wow.- [Drew] This is our thirdmeal in the last hourand even though I'm full,this is the best one.This is my favorite one.- This is crazily good, yeah.- So good.I need a little more vinegarto balance everythingand will be balanced out to perfection.Okay, perfect.- [Drew] I got to getthat pork belly, again.- [Mark] And I'll get some moo dang,which is the barbecue part on this bite.- [Drew] I'm surprised that you actuallyeat everything in the background.(laughter)- As Drew and I were filming,Ying managed to finish her entire bowl.- [Drew] Like, practicallyclean. Look at that.(laughing)Ying you are a champion.You are a champion.- [Mark] Yeah.That's the reason we get along so well.- Focus there.- [Mark] Oh, let me see that skin.- See that skin? See that?Oh yeah. That crunchy, but soft.- The final componentof this dish is the soupbecause we got the dry noodle soup.The soup is on the side.You can see the (ingredient),which is the coriander,the cilantro roots.Yeah, very light. Anotherthing you could do, Drew,- Yeah?You can take some of your soupand add it to yournoodles to rehydrate themas you continue to eat,which I love to do.It's like rejuvenating ...- [Drew] Bringing them back to life.Because, your noodles get a little dry.You can keep on rolling with it.Look at ... These are just so tasty,I love the texture, it's great.(electro music)- [Mark] I think this egg is a one biter.Oh, that yolk. Oh, it's so creamy.(electro music)- Down to my last bite. Ithink this is a fish balland I'm just gonna scrape up, wipe up,some of that final chilioil and nuts down there.(laughs) yes. Right offthe lip the of the bowlwith the thumb. Okay, I got it.- Oh. Cool. That's a totally new texture.That was one of a kind in the bowl.- [Mark] Good job, Drew.- Oh, dude. The best.I'm so happy right now.I'm so satisfied, I don'teven need to eat until dinner.(laughs)I mean, I meant tomorrow.- [Mark] How's the noodles?- Very good.- Very good. As I've mentioned,my lips are burning(laughs).Welcome to Thailand. Welcome to Bangkok.(electro music)- So good. She is amaster. She is a master.You've got to come herewhen you're in Silom, man.The lunch rush, it's so much energy,it's so action packed, her noodles ...(speaking Thai)- She knows what she'sdoing, guys. Really.(laughing and speaking Thai)(electro music)- [Mark] He has called us over.(speaking Thai)- [Mark] You want half of the sample?- [Drew] Yeah, dude.- [Mark] This is one with taro inside.We've stopped for the finalthing on this Thai street foodtour of Silom at lunch.We've stopped at KhanomTokyo, which is a sweet,it's kind of like a pancake,which [Person] is really friendly.This is with taro inside it.Oh, yeah.- It is like a pancake.(calling sounds)- Oh, and he's ... Okay.He's making a fresh batch.- [Drew] That's good. Really good.- [Mark] Unless you want totry to the hotdog one, we can.- [Ying] I had the hotdog.- [Mark] Oh, you did?(laughs)'Cause the hotdog one has the coil in it.(speaking Thai)(cooking sounds)(speaking Thai)- Lung Tokyo.- [Mark] Lung Tokyo, mean 'Uncle Tokyo'.- [Man] Uncle Tokyo.(traffic sounds)(laughing)- [Mark] Uncle Tokyo on [Street Name],he's such a friendly man.He's been making thissame snack for 20 years.- [Drew] 20 years.- Yeah, we've already triedsome of the sweet versions.Just snacking right off the griddle,but the one I'm most interested to tryis the Thai 'pig in theblanket.' The Thai corn dog.The entire hotdog, the ketchup,oh, the quail egg,- [Drew] The quail egg.is all wrapped up on a stick on a skewer.How convenient is that?- Oh, man.(laughs)Wow. I need to think aboutthis for a second.(laughs)- That is oddly delicious.- [Drew] Yeah.It's like a sweet pancakewith a slightly mushy hotdog,the quail egg,- Ketchup.And you've got that tangy ketchup.- I vote this is great, man.I'll come back and get this again.- [Mark] Even if the hotdogis not my favorite thing,the experience ...- it's an art in itself.Just the art of uncle making it,his passion for it, and hispositivity, and just ...- [Drew] He's been doing it for 20 years,making the same exact thing every ...I asked him how many he sells in a day,and he said he can't evencount 'cause he sells so many.- [Mark] Just the convenienceof this, it's all on a stick.You never need to touch it.I happen to be on my final bite.- This is kind of a sad moment.- Yeah, I know.That means its gonna end.- It's kind of bittersweet.Alright, this is the final bite of hotdog.(electro music)(traffic sounds)- That was a lot of fun, andthat was a perfect ending.Drew, what was yourfavorite dish of the day?- I have to say it wasthe third one we ate,the dried noodles, man. That was amazing.- It was.- Yeah.- It really was incredibly good.Well, we've come to theend of this food tour.I want to say a huge thankyou to Drew for joining me.Drew, can you just telleverybody what you do?- Sure. Thanks, man. Itwas a pleasure being here.I make daily travel videoson Facebook and Youtube.Just two to three minutelittle documentary styletelling unique stories and everything,just like the guy that we just met.- I'll leave all his links below.Check him out. He alsomakes videos with a messageand also really explains the culture.Yeah, Drew is cool.- Cool.- Anyway, thank you all- Thanks manso very much for watching this video.Please remember to give it athumbs up if you enjoyed it.Leave a comment below,I'd love to hear from you,and if you're not alreadysubscribed, click subscribe now.Also, you see that little bell icon?Click that bell icon. Thatway you're gonna get notifiedof the next video that I publish.Thanks again for watching.Good bye from Bangkok in Silom.See you on the next video.- See you guys[Thai].Thai street food lunch tour in Silom, Bangkok! I met up with my friend Drew Binsky (check out his YouTube channel: https://www.youtube.com/user/thehungrypartier and Facebook: https://www.facebook.com/drewbinsky/) to go on a lunch-rush street food tour of Silom. Silom is one of the main financial business districts of Bangkok, it’s a downtown of Bangkok. Everyday at lunch floods of people from their offices come down for lunch and enjoy delicious street food. What I love so much about Silom is because it has such a vibrant and busy lunchtime rush, and that’s part of the fun. We arrived a little early, to get a couple lunches in before the main lunch. The highlight of this Thai street food tour for me was Kuay Teow Khae (ก๋วยเตี๋ยวแคะ (โคตร โคตร) คอนแวนต์), one of the most popular lunch noodles shops in Bangkok! Ok, here’s all the food we ate in this tour: Khao Man Gai Ban Deed Kim (ข้าวมันไก่บัญฑิตคิม) - If you’ve ever gotten off the BTS at Sala Daeng station and walked down Soi Convent, you’ve probably walked right by this stall. And I’ve walked past it hundreds of times, but this was actually my first time to stop and eat there. They are well known in Bangkok for their khao man gai (ข้าวมันไก่), Thai style Hainanese chicken and rice. We each ordered a plate to get things started. Overall, very good, light fluffy rice with just the right amount if chicken oil, bouncy chicken, and fermented soybean sauce. Price - 50 THB ($1.52) Yee Jay (ยีเจ ก๋วยเตี๋ยวเนื้อตุ๋น-หมูตุ๋น) - Next we took a little walk through Silom, Downtown Bangkok, to another popular beef noodle shop. Again, it was my first time to eat here. We arrived before the main lunch rush, but at 11 am they were already preparing for the crowds with big amounts of meat waiting to be served. We had bowls of everything (เกาเหลาทุกอย่าง), including organs and braised beef. Their soup was fragrant with Chinese spices and the aroma of beef. It’s not the best bowl of braised beef soup in Bangkok, but it’s decent. Price - 70 THB ($2.14) Kuay Teow Khae (ก๋วยเตี๋ยวแคะ (โคตร โคตร) คอนแวนต์) - Finally for the main lunch, we went to one of the most popular Thai street food noodle stalls in Silom. For lunch everyday they are packed, every single seat, and if you arrive at a time like when we did, you have to wait to get a seat - sometimes 30 minutes or more. They have a few different options, but we all ordered their signature special bowl (เส้นโซบะยำแห้ง), including egg noodles topped with everything. This is one of the better single bowls of noodles in Bangkok in my opinion. Price - 60 THB ($1.83) Khanom Tokyo (ขนมโตเกียว (ลุงโตเกียว) - Lastly, to end this Thai street food tour in Bangkok, we were just walking past with Uncle Tokyo called us over to try his snacks. He makes both savory (with a hot dog) and sweet versions, filled with a variety of different custards. Drew and I had to try the hot dog, mostly just for fun… I’ll be honest, not a big fan of Thai hot dogs, but the sweet ones were great. And Uncle Tokyo is such a nice friendly man. If you are on Soi Convent in Silom around lunchtime, go say hi to him! Price - 4 for 10 THB ($0.30) And that completes this Thai street food tour in Silom, hope you enjoyed it! Check out Drew: YouTube channel: https://www.youtube.com/user/thehungrypartier Facebook: https://www.facebook.com/drewbinsky/ MUSIC: https://goo.gl/HwVjdo ***CAMERA GEAR*** I used to make this video (these are affiliate links): Main camera: http://amzn.to/2sV0XQO Main lens: http://amzn.to/2szLZNf 2nd lens: http://amzn.to/2EjBeEg Microphone: http://amzn.to/2rBKD3z Drone: http://amzn.to/2CrtAHz I would love to connect with you! Instagram: https://instagram.com/migrationology Facebook: https://www.facebook.com/migrationology