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[Music] today we’re going on a Thai street food tour in one of bangkok’s oldest neighborhoods bat noi where you can eat Thai style Suki the flavor of that Bones the metin of it oyster omelets and so much more there’s like a sponge of fire heat oh that steam we’ll meet an unexpected lady selling dumplings on a bicycle for 3 Generations just so soft it goes down so easily and judge to see just how good a $3 plate of crab fried rice can be the flavor of the scorching hot iron walk in every grain of rice but first where are we bat noi is a historical Bangkok neighborhood and if you look at a map the area is located just south of yarat which is Chinatown home to bok’s First main Port Alat noi is a place where many immigrants first landed from Portuguese to Chinese and even Vietnamese for hundreds of years talat noi has been a center of culture trade and of course food delicious food hey everyone it’s Mark we welcome to talat no and in this video I’m going to show you exactly what and where to eat when you’re here starting with a unique bowl of noodles you’re not going to want to miss oh I can smell the noodles in the air oh yeah so we’re just jumping straight into the action the they make all the noodles here at the front and then you walk down and they have some seating but you’ll see at the front here you can have your choice of noodles I ordered the egg noodles which are called bamei kind of like loosens them up a little bit then they go directly into the water to boil to blanch puts them into your bowl mixes it with a little bit of garlic oil stirs that around garlic lard I believe and then I got it saang with everything so that includes some of the their famous red pork which is similar to chasu the p style of chasu and then she adds in some scalings she adds in some I think it’s some pickled turnips and then also some fish balls as well as some of the crispy one ton so all of that mixed together everything on top of your noodles oh man that smells so good so they prepare and assemble your noodles at the front so you can smell it and then they have a few tables in the alley but then you come to the back which is another alley it opens up and then they have a bunch of tables back here grab Chopsticks grab a spoon and again I did get the dry version cuz I like the concentrated flavor of everything uh rather than watered down by the soup but you can get the soup version and I’m sure the soup version would be good but my preference is usually the dry version so you want to mix this up because she added in some sauces she added in especially that garlic infused lard what you’ve got to do is get your loosen up the noodles get them all going release those open up those those aromatics oh yeah you really smell that garlic okay and we’ll probably just let’s just taste these noodles first before seasoning mhm oh yeah that’s delicious nice and springy texture you can tell the freshness of the noodles themselves has a little bit of a sweetness from that sauce and from the the barbecue pork and then you’ve got the crunch of the bean sprouts really fragrant garlic infused lard but we need to add some seasoning chili this is a must that looks delicious little bit of chili in there looks like it’s been fried lightly but it’s not oily and then we’ll go for some of the chili vinegar couple scoops of chili vinegar and then a little bit of extra infused vinegar one more and not forgetting peanuts to kind of give it that that uh Thai tum touch okay and then again mix it all up get it all coated okay let’s go oh yeah I mean that’s one of the greatest reasons to eat Thai noodles because you can season it exactly how you like it oh yeah man that just goes so well together with your noodles and we haven’t even tried the pork yet okay Ying says I should add a little fish sauce as well that’s the missing component to bring it all together okay let’s try that pork their famous Red barbecue pork hey it is really good it’s really soft it’s really tender it’s also tastes really lean not fatty and then as opposed to other Tha versions of mudang or red pork this tastes more like it’s been grilled and then just Sauced or marinated in that sauce rather than a a deep flavor but it’s a nice it’s a nice taste it’s a nice texture it’s really good and then when you order the dry style noodles you can get the soup on the side just in case you need to rehydrate or just take a bite of the soup oh that’s hot oh that’s really good too oh that’s soothing yeah oh yeah oh that broth is amazing actually you can taste the garlic in there you can taste the scallions in there and then just a I believe a pork bone broth but really complex yet simple at the same time and then you can also add some of this to your noodles kind of rejuice rehydrate your noodles if they start to dry out a little bit okay we still have some fish balls to try well let’s try the fish ball this one okay technically this this one is not a fish ball this is a fish cake M oh man that texture that sponginess the fragrance of the fish the smoothness that’s tasty might just do a little seasoning for my next bite oh excellent okay next fishball m mhm very tasty and I think what’s amazing about this bowl of noodles when you get everything you just have so many different textures so many different items and toppings it all comes together it all tastes so good with those egg noodles okay let’s try the fried the fried one ton the Gil now there’s restaurant has been here for generations and so I think for a lot of people who are born or who are from talat noi this is such an iconic noodle restaurant that brings back so many memories from Generations people that have eaten here since childhood and who have taken their kids here from generation to generation and so it’s not only delicious but it’s legendary oh that was so tasty great way to begin this tat noi food tour but we have a lot more to keep on [Music] eating down soy 22 or 22 Lane is where we’re going to find our next food [Music] welcome to kunu Curry puff famous for curry Puffs I think for decades for 30 or 40 years and they have actually a whole menu you can see them making it in the back uh they take the dough and then they fill it with your choice of fillings into a little pocket and then the curry Puffs are deep fried but this is quite a popular snack in Bangkok but this is one of the most legendary places of all so my favorite one is the chicken curry but then they have about half a dozen different flavors and sweet ones Savory ones you can tell what you got by I think by those little red markings on them those little red dots yeah one has some red dots on it but I’m going to go for this one which is plain which I think is the this should be the chicken curry oh it’s still hot crispy slightly oily look at all those those layers of the pastry one of those things that’s a little bit sweet but Savory at the same time and the flavor of the curry is mild but very sooth a little bit of cumin a little bit of tmic not overpow a little bit of pepper but it’s so good and then inside it’s a little bit of chicken and actually mostly potato it’s so soft so creamy oh man that is good yeah that is so comforting delicious oily flaky and again that incredible balance of savory and sweet mixed together all in one little pocket of fried dough it’s so addictive oh okay actually on that bite I got the big piece of chicken so it’s kind of a a 50-50 ratio I think of chicken to potato That’s my kind of a dessert when it’s a curry chicken dessert the neighborhood of palat noi is also known for its auto mechanics and you come here to get spare parts for all sorts of cars for fixing all sorts of things engines all over the place axles metal working barrels it’s pretty cool just to to come here and just see all the cool things happening all the all the industry before we get to the next food we’re going to stop by what is one of the most important Chinese shrines one of the things you’ll really enjoy along with the food of course are the artwork and the murals on the Walls Within talat noi because it’s such a historical neighborhood in Bangkok it’s become one of the centers of art Graphics murals along the walls telling the story of tat noi so much artistic expression they happen to be doing a little bit of construction here on the sidewalk but we made it [Music] [Applause] [Music] so keep walking along the river and you’ll get to the josi gong Temple which is one of the oldest hokan Chinese temples which dates back to 1804 and this Temple is really famous for the Tha J festival or the Thai Vegetarian Festival this Temple is very important they do a lot of rituals and ceremonies here they burn huge candles and they have a lot of snacks and things along the the roads and the the lanes here but it’s a beautiful Shrine one of the most important inat noi and again dates back to 1804 just outside of the temple you’ll find this really iconic car which hasn’t moved in a while and a really old building which has been there for a while as well but I just love the Banyon trees the age of the buildings and just the way they’re decaying becoming one with nature really is one of the greatest places just to walk around and explore when you’re in Bangkok [Music] from the auto spare parts to the ancient temples bat noi is just one of those neighborhoods in Bangkok that you just feel like you’re in a totally different world from the Modern Skyscrapers the Giant shopping malls of Bangkok it’s totally a different world here next up on this Tha street food tour in talat noi we are eating what is one of my favorite tii desserts kind of sweet snacks sweet desserts but it’s one of my favorites of all time the snack that I’m talking about is called Kum cro which are Little Grill cakes made with coconut milk and they’re they have six burners going they’re about to make some fresh batches right now okay so it all begins they oil The Griddle okay then coconut milk goes on okay and here’s the fresh bat R you can tell when it’s done it’s nice and crispy turned golden almost like a whole pancake on in and of itself comes out Allin one sheet okay oh you smell the aroma of the coconut milk so we got a fresh box of the Kum crook Fresh Off The Griddle perfectly golden and when you pack them you have to pack it as a double because you’ve got the crispy hard side on the bottom and then on the inside is still filled with almost liquidy coconut milk all right here we [Music] go oh that is superb oh man this one they call kumro gtis so it’s fresh coconut milk and sometimes you’ll find Kum crook with different toppings like corn or tarot or even green onions but this one is just pure no added toppings just the flavor of the batter the flavor of the coconut milk which is both sweet and then also a little bit salty to bring out the flavor of the coconut that’s all oh it’s just so good I mean yeah it really is one of my favorite pie sweet snacks of all Cup in my cup cup Mac cup thank you thank you very much the coconut griddle cakes are located right outside the Holy Rosary Church which is another one of the most important historical landmarks of palat noi unfortunately right now the Holy Rosary Church it’s not open uh to go inside that is uh but it’s a beautiful architectural structure and it dates back to 1787 at a time when utaya Kingdom fell and King taxin he then made bu which is actually across the river from here the capital and there were two communities of Portuguese that were living in auta that then were resettled one across the river in Toni and one right here and they built this Catholic church right here which still stands it’s been renovated a number of times but this Catholic Church is really an incredible demonstration of the diversity and all the different cultures and people who have come together to make palat noi what it is and the incredible Community neighborhood that it is just walked all the way from the other side of ploi where we were to The Far Side and that takes about 10 to 15 minutes to walk all the way from the entire side of the neighborhood and just up ahead is the next spot so we made it to a place that’s called D Racha hoad which is one of the Legends one of the ultimate places in Bangkok for an oyster omelet and this place is extremely famous attracts a huge crowd especially during the lunchtime rush and it is worth it to wait in line this it really is one of the best in all of Bangkok uncle has been doing this for decades you can just see his immense experience on his face and so he starts with lard uh only fried in lard and then you can actually choose between muscles or oysters but got to go for the oysters so he adds on a starch batter he adds on egg which has already been scrambled and then that creates this crispy yet gooey structure or pancake or omelette at the bottom and uncle has been doing it for decades again he is a true Master of the fried oyster omelette and typically you’re going to sprinkle on some white pepper onto the top just taste a little bit of that that gooey omelet with one of the oysters get it all in one bite oh yeah oh man the oy oer it just liquefies on your tongue the crispiness of the combination of the the whipped egg and the starch gives it a crispy texture but also gooey and gummy all at the same time and the richness of all that lard that it’s fried in oh man that is so rich so Savory so tasty oh that’s good and then a lot of people just pour the sauce directly on which is called SAU prick and Tha it’s a sweet chili sauce but it’s not spicy pour some of this on okay and then again you want to assemble your bite look at how crispy that is with the oysters on top the plump the juicy oysters those oyers seriously melt in your mouth they’re so tender and yeah I’m not a lover of that that sauce pick that sweet chili sauce but for this specifically for a hoad for an omelette it just pairs so well because you’ve got that sweetness it’s a little bit garlicky and then you’ve got just that pangy smooth ketchupy flavor and stickiness to it but it goes so well together with a an oyster omelette like this I especially like those edges that have that incredible crispy Edge cuz it just keeps feeding it lard and it just starts to accumulate starts to absorb into that omelette it’s making the edges extra crispy but keeping the center gooey and moist mhm oh that was so good wow so he’s been selling for 36 years where we ate the oyster omelette uncle has been making something called Bo chai which is a fried chai dumpling he’s been making it for 36 years and he sells out in 2 hours he only sells it from about 1: p.m. till 300 p.m. sold out and already I mean he just opened we saw him as we were eating we saw him roll the cart over and already there’s a crowd people standing out here oh that smells so good oh man you can either get the one that’s fried or the one that’s not fried which is in the pot but he fries it to get it you want the fried one definitely that’s oh the batch is ready oh he Scoops them out look people have ordered entire boxes of them loyal customers here I like chop I love how he Forks them look at that fork and then he slices them up we got it sliced up so that we can really get the aroma and we’re we’re going to eat it on the go slices up immediately a poof of chive steam comes out all right here we go fresh out of the hot oil just it pops it sizzles that oil just sprays and then he’s so friendly as we were mentioning he’s a oneman show he does it all he fries it he flips them he serves young he’s a young a young oneman show a young man show it’s he’s such a such a such a hero um and just the loyal following people are friendly that eat here I got a hot fresh box or foam box of gu chai man they’re so aromatic so fragrant oh the chives are just bursting okay got to try it IM look how many chives are stuffed into there oh wow I’m not if it comes from straight from the oil he slices it up into your box do not take an immediate bite oh that is Flaming it’s basically like lava hot but that’s so good it’s crispy it’s fragrant you really taste the fragrance of the chiv that somewhat like the the oyster omelet it has a a gooiness to it a gumminess but a crispiness all at the same time but really we got to eat it with the sauce or on you got to drizzle it on the sauce actually that’s the first thing you should do sauce ches Cup oh yeah it’s still hot oh man okay but with that sauce that gives it an extra a little bit of a sweetness but also a a salty sourness as well which complement it perfectly I mean this is something that’s just simple that’s flavorful that’s really hot and fresh and he is absolutely legendary oh man it’s still hot yeah and you can see how popular this place is it’s good it’s simple um but it’s just tasty and it really you T really taste the fragrance of those chives the Chive dumplings were delicious but do not do what I did let that be a warning never eat a bite of chive dumpling within 5 minutes of it being fried we’re at the very north side of the neighborhood of talat noi so we have the iconic and then this is the Gate of Chinatown which if you go further that direction you’ll be right in the heart of bangkok’s Chinatown yarat and this is our I think this road here is our cut off and if you go towards the river that’s our cut off bat noi all going back this direction but if you go that way that’s Central Chinatown so we’re going to head back to tat noi [Music] that’s why it was so hot and so humid this morning downpour but we have about an hour and a half before the next place opens this evening let’s hope that the rain will slow down [Music] oh yeah oh that steam oh is this the one oh she pulls off the bottom you can see the the minced pork in the center and then loads it up with all the different sauces and the Gard es the vinegar the chili oh directly inside the dark soy sauce oh what a move as we were standing on the side of the road looking across the road still trying to wait out the rain and actually it’s still kind of raining a little bit uh we noticed a lady with a steaming it’s actually a bicycle and there was a whole crowd of people lining up even in the rain to get what she serves turns out she serves salapa which are Bowa which are steamed buns as well as Kum Jeep which are steamed little dumplings and then as we were standing here I met a guy who was from upstairs who watches our videos and he said you have to get the salapa the steamed buns and she does a special it’s really a absolute an expertise a pro move where she pulls off the bottom and then she loads it up with all the sauces on the inside I’m going to pick it up hot and fresh right out of the steamer oh it’s so juicy it’s almost like a soup dumpling M oh yeah okay that takes it to the ne next low with all that fried garlic all the chili vinegar the bread is gooey a little bit on the sweet side but really tasty and with that huge pork MEAP I love the garlic the fried garlic it’s just so soft it goes down so easily I think maybe the sweetness of is coming from that dark soy sauce that is warm and comforting okay let’s try the here we go they kind them Jeep these are just the Classic little dumpling so let’s season first it’s a little hard to balance everything but I’ll go with just that chili vinegar chili vinegar on and then oh what’s the best thing about this is all that fried garlic she gives you fried garlic [Music] M oh that is good oh that’s hot fresh steamed such a nice and soft texture the minced pork just kind of Blends into the noodly wrapper bit of a sweetness as well to contrast that savoriness that is tasty okay now we know why everybody was lining up very [Music] good okay here we are this place is another legendary street food stall in tat n they’re famous for their Kad Buu which is fried rice with crab crab fried rice this is probably the thing I was most looking forward to on this entire Tour all the eggs go in she cracks the eggs oh that goes directly into the into the walk scorches that egg swirls it around all that Aroma is already incredible rice so a combination of fish sauce and soy sauce goes in now oyster sauce some more seasoning oh and the crab goes in oh huge nuggets of crab go now she’s making the fish ma which she starts with some of that broth that stock that smells so good good she boils that in a pot she adds in a bunch of seasoning some soy sauce some oyster sauce a little bit of sugar I think in goes some shiaka mushrooms in goes a handful of the fish M uh she adds in some big nuggets of crab as well and then thickens it with a little bit of cornstarch I think uh so that’s in a namang which is kind of a thick Gravy Sauce and that’s a combination that so many people come here to order oh I cannot wait to try it and I was as I was filming I just got totally soaked there was water just going down my back oh and here’s our cup BL oh mag yes okay I am drenched but it’s definitely going to be worth it for this plate of fried rice oh okay hot and fresh right out of the walk I have to take a bite immediately look at how dry it is look at the big nuggets of crab there’s so much crab in here the egg oh yeah oh and that is so Smoky I love how it’s she fries it so dry yet the moisture is locked within every grain of rice the egg is just completely scrambled and the flavor of that scorching hot it actually taste the flavor of the scorching hot iron walk in every grain of rice oh man that’s flavorful that nugget of crap just melts in your mouth as well the sweetness the onions in there and she added a little bit of tomato actually I think I think that’s strategic or that just a little bit of acidity on that’s just right out of the Walk that’s not even seasoned oh it’s so good I still have to season it the Tie Way so typically the Tie Way would be to squeeze on some lime and then you got to go in with some PR chilies and fish sauce and you want to sprinkle that on quite generously and yeah it’s actually the the fried rice itself is not too salty that’s why because you season oh yeah okay now now you going for a bite m m oh yes oh man that is Comfort on another level that acidity the freshness of the lime juice the saltiness of the fish sauce the burst of chili heat that’s a phenomenal plate of fried rice of crab fried rice and then finally you got to chase with the green onion that completes the high crab fried rice experience in your mouth she adds huge pieces of fish ma these are the wiggly jiggly bits there’s crab in here there’s shitake mushrooms oh yeah it’s very mellow flavors the flavor in that gravy and that sauce the fish ma is just really spongy really soft and it just absorbs all of that gravy all of that sauce and then you’ve got the flavor of the mushrooms in there the sweet nuggets of crab and then just it’s just Hardy and actually it is meant to season as well okay so normally you season with white pepper and vinegar okay and stir this up spoonful of chili vinegar as well okay and that’s that’s pretty good on the seasoning right there let’s get a nugget of crab as well oh yeah mhm with the vinegar that makes it really good definitely something warming and comforting something great to eat on a raining night but it’s not cold in Bangkok but that is really good I love the flavor of the shitake mushrooms as well but really the star of the show is that crab fried rice that is my just I mean growing up I used to eat fried rice almost daily it’s one of the foods that I grew up with eating I used to make fried rice all the time and it’s really hard to get a really good plate of fried rice you get a lot of okay plates of fried rice when you go out uh or you make fried rice at home but when you get a really just incredibly tasty I think because it’s something that’s so simple that so many people have grown up eating when you get a really good plate that just really stands out and it’s not easy to make an extremely good plate of fried rice oh that was so good I had to get another plate chilies go on impossible to stop at one point so all that story to say I really really love fried rice and also let me know in the comments below do you love to eat fried rice as much as I do did you grow up eating fried rice is it an ultimate comfort food for you as well let me know I’d love to hear from you that was a phenomenal plate of crab fried rice and at 100 bot per plate it’s under $3 and they’re very generous with the amount of crab for $3 that was phenomenal that was so good and the rain just won’t stop but we have another place to go [Music] to we made it to to the next restaurant this is a restaurant that’s legendary for something called suuki which is a mix of vegetables and glass noodles and an assortment of protein and egg uh served with an amazing sauce and normally this place is extremely busy there’s a line waiting to eat here but I think because of the rain tonight uh it’s a very very quiet night okay so the meat goes in egg with all that seasoning some of the Suki sauce oh and then the broth goes in he stir fries that up okay then in goes the mung bean noodles plus some of the Cabbage plus I think some celery Chinese celery and also some water morning glur I believe stir fries that until it’s dry get still saucy from that egg okay okay so he’s making the soup version with the broth he adds in so many different sauces so many different eggs the dried squid look at all those components all those ingredients the Cabbage ah okay oh okay oh and then he pours that directly over to Cabbage Nappa cabbage oh Suki Nam Okay C so we’ve got the Nappa cabbage in here we’ve got some Morning Glory we’ve got the mung beans we’ve got egg just totally curdled all the way in in pieces of beef as well but the sauce is the most important thing of Suki but we got to try it first before we add the sauce oh yeah the vegetable the Nappa cabbage remains so fris and it’s so fragrant with that egg curled in and I love how they serve it in a whole coffee cup a whole coffee cup of the sauce you really smell the aroma of it too uh made with the koui which is the the fermented soybean I’m just going directly on okay that sh would be good for the moment oh yeah you really smell that fermented Aroma of the sauce that’s an essential component oh man that sauce is amazing yeah the fermentation of it to the point where it almost has a I mean not quite blue cheese but on that getting there has that cheesy fermented flavor to it from the soybeans but there’s also vinegar in there I know there’s garlic maybe pickled garlic oh definitely some chilies in there as well well that sauce just makes it that’s just what takes all the flavors and just brings them together and makes this dish so tasty you can take take pieces of the beef dip it into the sauce M the beef is tender but not mushy good flavor okay so the super Vision all the napping cabbage on the bottom let’s just taste that broth oh man broth is nice really smooth really pure not sweet but the flavor of that Bones the metin of it okay and again you want to add a a couple dollops of sauce directly to your soup oh yeah I like how he cooks the Cabbage so precisely so it doesn’t overcook at all it’s not py it’s not overcooked when you bite that cabbage and that’s how he put the cabbage on the bottom of the bowl without cooking it uh so that he kept it the precise way method he wanted to keep it so it’s still crisp and that makes a huge difference when you bite down it’s crisp it’s chewy it’s refreshing it’s not mushy at all then I’m got to try the piece of squid I think this deserves a nice dip in the sauce yeah a little bit chewy a little bit gelatinous it’s definitely a little bit on the the blubbery rubbery side doesn’t actually have that much pungent flavor to it but as you keep on chewing yeah you definitely taste that seafoody flavor coming out of it oh man oh man that sauce is phenomenal oh that’s good bat noi it has I would still call it a lesser visited neighborhood in Bangkok but it has so much to offer when you visit it has so much character so much Soul so much history people are friendly and the food is delicious and I hope this video has given you some great ideas of some of the best a few of the best foods that you can eat when you visit talat no I’ll have all the information in the description box below and I want to say a huge thank you for watching please remember to give this video a thumbs up if you enjoyed it leave a comment below I’d love to hear from you what was your favorite food of the tour today and also if you haven’t watched more videos from Bangkok I’ll links them below uh but make sure you check out a lot more delicious Bangkok Thai street food thanks again for watching good night from Bangkok and I’ll see you on the next video
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