7 AM Thai Street Food Tour!! BREAKFAST HEAVEN in Bangkok, Thailand!!

I'm in Bangkok, Thailand, and today I'm taking you for

breakfast

with an extremely popular Thai

street

food

. We will eat the legendary stewed pork leg-style chicken rice and stewed juicy goose. Right now we will have a lot of delicious

food

. Good morning. Hello everyone, I hope you are having an amazing day. I'm Mark Wiens. I'm in Yawara. This is Bangkok's Chinatown, one of the best

street

food areas in Bangkok. We are here at 7 a.m., this is prime time. Serious action is underway. This place is called behind me and they are famous for their braised pork leg.

This is one of the best and most legendary places in Bangkok and they are only open for

breakfast

. They sell out in the morning abroad, so they have been selling here. for over 30 years and right at the front of the line here at the stall is, I mean, overflowing with pig's feet, tails, knuckles and eggs and just the aromas, the soy sauce, the coriander root, the cinnamon that fills the air, etc. I just ordered everything so you have a selection of everything Chef's Choice picks, he picks a little bit of everything, he slices it up and when he gets that braised pork leg, it's literally so soft and tender you just wobble it and cut over the rice. with a little more of that braising juice on top and then some pickled vegetables I'm not the aroma of garlic oh I can't wait to try it the skin the knuckle the foot bones the gelatin the collagen everything is here I have to take a bite immediately juices oh it's wobbly and fresh um oh wow oh it's so soft and wobbly it was amazing that's my first bite and what I like about it which is different from other places it's just not sweet at all and you know what you can taste immediately in the peanut it has an undeniable peanut aroma and then when you continue chewing it has this aroma of coriander roots, cinnamon, soy sauce, dark soy sauce, fat and collagen It just melted, oh man, yeah, it wobbles. the knuckle, the foot, the meat and then it also comes with an egg, but let's take one more bite and then we'll season a little bit that pork literally melts in your mouth, you literally don't need teeth to be able to chew Your gums and you'll be totally fine .

This place is extremely popular again. They are only open for breakfast from 6am. m. A lot of people order takeout, but they have some tables on the side of the Palace store, along the sidewalk, and they even have some. tables across the street one of the pleasures of eating braised pork leg with beef kamu is also the seasoning, this would be the main sauce which is a combination of chilies and garlic sprinkled here, this is what can cut the cut, the contrast of that fat, let's add a little bit of chili peppers too to increase the chili level oh yeah, okay, let's go straight to mixing that texture, it's so sticky, soft and sticky and again, I think a lot of that has resulted in what remains. with the skin the collagen is fine and definitely a little fat too but it just melts into the milk and I love it with that chili vinegar contrast because that breaks up the richness oh man that flavor is amazing no doubt this is one of the Best kakamu dishes in Bangkok, okay, and then follow that with some pickled green mustard soup, there are some pork bones here and pepper, oh that soup is amazing, it's the taste of sourness from the pickled mustard greens and then a very nice pork bone flavor and then the pepper running down the back of your throat breaks into the stewed egg oh oh that yolk you can see it's starchy oh that needs to be hydrated hydrated with a little chili vinegar oh yes, the flavor of all those spices destroys sauce I love that contrast of how the egg white is a little rubbery but then breaks in your mouth and then that contracts from the starchy crumble of the yolk and then another component of this dish that I haven't delved into yet is the pickled mustard greens that go along with that as well as the pickled mustard green chillies with big skin, oh oh, look at that piece, oh let's stick it right on top, oh yeah it looks like a huge bite but it goes down very easily because it just collapses and melts in your mouth and with the addition of the chilli vinegar and chillies that's the ultimate morning wake up call, now we are really ready to start, ready to start this food

tour

with energy oil, okay and thank you.

Me too. excited ok the uncle mentioned the recipe is a tattoo or tiocho recipe from his mother and father, it has been open for over 30 years and it is just an authentic traditional recipe and they have maintained the quality and their family recipe across generations, so that's it. why is it still so good and so popular that was extraordinary they are so friendly and highly recommended said it is closed on Mondays but opens every other day from 5am. Tickets sell out at 9 a.m. and possibly sold out 9 30 possibly sold out even before that, it's 7:30 a.m. prime time for breakfast number two and this place is called a common guy who plays Nam, they are famous and this is a really old school place for Thai chicken rice, boiled chicken rice, uh, Hainanese style and they have all the chickens fresh in the morning ready to use at 8am. m.

They are all boiled, blanched, they are ready to use. The guy cuts them over the rice with a fragrant chicken infused rice that we just ordered and our plate should arrive soon. Just quickly to tell you what I ordered, I got the peace of the regular kind and that means chicken rice and I got the special version which usually means it's a little bit bigger plate, it's usually a little bit more meat and so on. that's what you get if you want a little bit bigger plate, but it comes with everything, so cut up some chicken, cut up some of the organs, there's liver, gizzard and there's also a cube of clotted blood on the plate that all It comes mixed.

However, if you don't want all the entrails, you can say it's all the entrails and then you will only get the chicken meat with rice. However, I would recommend that you try all the organs as well because that is a really big deal. part of it and all the different textures and all the different flavors that go into it, okay, that being said, let's dive in actually before we try chicken, one of my standard procedures, just like trying soup from a bowl, is to try that . Rice first because rice is really the base of any chicken rice dish.

You can tell a lot from the rice alone, oh yes, that's so sticky and fragrant. The garlic it often contains when they make rice with chicken. Rice. It is a combination of glutinous. rice and regular rice, giving it that sticky, sticky texture, and then it's cooked with the fat and broth from the chicken, so you're just infusing rice with fatty chicken that's just oily and shiny and rich and so flavorful and salty and with garlic, you really know the damn ones. of the fried garlic, the other important component of any chicken rice is the sauce and first we're going to get into the chicken with some rice.

Oh wow, the skin is amazing, it's greasy and bouncy and then you have the texture of chicken. chicken, they are definitely using a special type of chicken, it has a great muscular texture and it is amazing how lean the chicken is and at the same time how greasy and stretchy the skin is. I love sauce. I love ginger, it's mostly salty, a touch of sweetness to balance it out and then you taste the fermentation of the bean sauce or soy sauce in that sauce. I think this is liver, then look at that liver hmm it's falling apart and it's so wet all over the liver and I would probably say the liver is my favorite chicken organ, like it liquefies on your tongue, oh I even have the whole heart, This is very special, okay, you have to sauce it, sauce, the heart and let's go in, that heart is really huge, it's a giant chicken heart. very good texture, really clean flavor, okay, we have some pieces of gizzard, oh wow, even the gizzard is not as crispy sometimes because it can be a little crunchy, this one has a nice bounce, this is a really solid dish of rice with chicken, very good, really. traditional the flavors are clean and as if condensed into the flavor of the chicken, you can tell that they do not take any shortcuts, they use a full amount of chicken fat and yet it is not too oily, you can taste the naturalness of everything a part more. to taste, what is the clotted blood, cubed blood, blood jelly that is straight like silken tofu, chicken tofu, tofu, I like it very much, it liquefies, it dissolves on your tongue, it is so soft and tender, oh, You taste its freshness and realize that it has no additives. it's just the blood clotting until it hardens the liver, that's definitely the highlight, that's my favorite part of the chicken, a couple of my cup, oh that was so good, let's go to the next place, Chinatown in Bangkok really is waking up Traffic is increasing, but before we head to breakfast number three, let's stop for a quick drink.

Well, I'm actually pretty thirsty after eating two breakfasts, so I just want to stop for a quick local-style coffee next door. from the foreign road I love this culture so friendly people congregate here, from taxi drivers to drivers taking drivers and people passing by having their morning coffee, morning tea, this is the kind of place where you can order chaiyan, which is Thai tea or Thai lemon tea, lime tea, but I would like to order something called oleang, which is an old Chinese style Thai coffee, black coffee, lots of iced coffees because it's already pretty hot.

I bought a bag of Olean and yeah, like I'm mentioning a lot. People drink iced coffee because it's already 9 a.m. m., the humidity is through the roof, you just walk around eating and you're like covered and drenched in sweat, so a lot of people choose the iced coffee, but this is good, it's very simple, I mean. It won't be gourmet roast or anything, it's just that classic dark charcoal brew that hits the spot, especially when you need a morning snack. I don't know, like after eating two breakfasts and we're on our way anyway. It should be further ahead, I think on the next street for breakfast number three, next on this Thai street food for breakfast

tour

, we are on this Yawarat road, but we are right next to the road, it is 23 and just Down here you will see that there is almost constantly a line of people waiting to order a dish called kamudeng, which is rice topped with roasted red pork, which is similar to chatsu, the Thai Chinese style of chasu that often includes sausage.

Chinese Tai and also mukrab, which is crispy pork. belly over rice with red sweet sauce all over it, that's why this place is called kamudeng naio and it is a legendary place that they have been serving for 50 years. It is a Heritage restaurant that we will order, we will watch them while they do. the process and we talked a little with the aunt and that's what we'll eat next, they do things the traditional way. The aunt is extremely friendly, cuts the sausage, barbecue pork, crispy pork belly, egg, eggs and rice is still served in a wooden barrel, which is a really cool thing that you won't find everywhere , and then the sauce that's this red, oh, here comes a new batch of sauce, like a thick, sticky sauce, that you pour into bottles like whiskey bottles before you just pour it over the whole mixture let's order piset, which is the special that comes with everything included and then try this with lots of sauce, the barbecue pork, the crispy pork belly, the sauces, the sausage, it's all here and then it's so spicy and a mountain of rice.

I'll get a little bit of that to maximize the sauce in this first bite mmm and the portrait here. I think they appreciate that her special version costs 60 baht, which is less than two dollars, but that's a great portrait of the food she likes, it literally takes two handfuls of rice. Patch it, mash it, compress it before adding all the meat before drenching it in that sweet and sticky porky sauce and the typical kamu dang flavor, the sauce is a little sweet so it's definitely a little sweet but it has a nice depth of flavor, not only is it sweet, it's Porky, there's a little bit of seasoning, it's not too strong, but it's got a little bit of a star anise flavor, so you've got the pork, the BBQ pork you've got.

The crispy pork belly is one of the highlights here and they say that's the first thing sold here and then you have this sweet Chinese sausage that also adds sweetness to it. The rice is really fragrant, very fluffy. and then yeah, I mean it's just a simple, hearty dish centered around roast meats and just that sauce, look how sticky that sauce is and they're pretty generous with the amount of sauce with the amount of ingredients and toppings and that pancetta of crispy pork, we isolate that crispy pork belly, but before we try it we need to season it a little bit, so most of the time the ties would add a little bit of this sweet soy sauce, I'm not.

I'm a big fan of sweet soy sauce, maybe just a little, but it's very common to add to this and also a must are Chili's vinegar chillies, which aren't necessarily very spicy, but provide a nice vinegary contrast. tothe sweetness and the richness of all those meats, so I'm definitely going to isolate that piece of pork belly with all those toppings, now okay, the pork belly is the highlight, without a doubt, that skin is very crispy and you really know Smoke from the fire is one of the condiments that I love about comeding is that they always have sometimes a cup, sometimes a whole bucket. of green onions, fresh green onions that you can grab and Chase oil that completes the bite, oh that goes up your nose a little bit let's move on to the egg next this is definitely one of the highlights plus add a little more to that sauce and that's it.

I can see that the egg is soft-boiled, so the yolk still remains, oh, this should actually be just one bite, nothing simply satisfying like a one-bite egg, New York squeezes out the sauce, the spicy flavor and the yolk is as if the whiteness is melting. In your mouth always at the same time you can't distinguish where the yolk and the white begin, it's all completely silky in your mouth, all at the same time, very different, as if the meats were a little sweet. side, but what impresses me the most is the crispy pork belly, the mukrab here is just amazing, just the crispiness and you really taste the smoky flavor of the fire here, look at the top, here is a piece of pork belly, look which is so crispy and ironic.

Look, the crispy pork belly doesn't even feel greasy, it doesn't jiggle, it's not gelatinous, it's just the meat, the saltiness and the crunchiness of the skin, if you look now, you can see it's full, you can see there's people waiting in line. people handing out big plates of kamodang, that crispy pork belly, an amazing foreign thing, which is the Cantonese Chinese sausage, it's definitely very sweet and I wouldn't say it's one of my favorite things because it's very sweet, especially as an adult, but definitely when was When I was a kid, I loved it and every time I eat it it brings back good memories of childhood with my grandmother, that's also part of the reason why I like this dish really good and very filling, and this dish is huge, oh man, I'm just getting started.

I'm sweating completely from the digestive sweats, the meat sweats are starting to kick in and just the humidity of Bangkok, oh man I put on makeup and he was just explaining that street style is 50 years old, his father and mother started it and the they sold and her father still comes sometimes uh she said once in a while especially one day a week he will come but she thought the recipe came from her father two generations maybe three generations but 50 years selling this this year , this is a Heritage street food stall. in Bangkok I will be back, they are so kind, so friendly, so much experience, 50 years and look as we go, check it out, the crispy pork belly is sold out, I think that's it for the day and it's like 9 30am.

It was delicious they are very friendly and we are going to continue eating we have one more place this will be the grand finale now it is not so much breakfast but it is becoming brunch the next foreigner near the The next place should be just down the street from here , which is called Chua Hang Seng Han Palo and they are especially famous for their braised goose. I have never been to this place. I was recommended that it is very popular locally, but it is off the beaten path. way from the main road so let's check it out hopefully we can try their legendary Goose so this restaurant that they have been selling for 45 years is another Heritage Goose restaurant.

They have the goose here in the front that has been braised in a variety of seasonings. I'm sure a little soy sauce, a little five star anise, probably some coriander, garlic and cinnamon roots. The Aromas here. I love how old this place is. It's like an original decoration. 45 year old antique relics. This is a store style restaurant we order a plate of goose which he takes from here and then he delicately cuts all the different parts, you know, it's fine and then he just soaks it in some of that goose juice and then what's so good about it? good this place?

They have tables all over the alley so I'll just walk up here okay go down here and down here you'll find some seats in the alley and they even have another shop here where you can sit. too, but we have a table right here, what a location, what a place to eat goose, this is just my perfect atmosphere for eating in the back alleys of Bangkok. I love the atmosphere and I love how it's a shop they cut, I mean, I've been cooking Goose for 45 years, this place is again a Heritage Restaurant, that broth is so aromatic you smell all the spices in it, probably the roots and the Chinese medicinal herbs that go into that broth and that braising liquid, served with rice served with a chili garlic sauce, oh look at that, oh man, I just want to hydrate it as much as possible, get it fully squeezed with that liquid to braise, okay, wow, all that broth has such a medicinal flavor, such a herbal flavor, so like Rudy, tasty, you taste all those roots. there's the coriander root, probably all those dried Chinese medicinal herbs and spices that go into that braising liquid, and yet it's so mild at the same time that the meat itself is extremely lean and then the skin almost dissolves the fat. it just dissolves on your tongue that braising liquid is delicious, although oh it's so good, take some goose, dip it in the sauce, garlic, chili, vinegar, which is extraordinary, oh yes, in combination with the sauce of soy, the acidity of the vinegar breaks down.

It brings down the richness plus the garlic pushes the green chilies oh, there's cilantro in there too, that gives it a nice herbaceous touch too. On this side we have some different parts of the goose, this is more of the thigh, maybe it looks like more skin. I'm going to add a little bit of this next to my rice, this juice is crazy, this goose juice and then I'm going to add some sauce, goose juice is crazy, it's so much whatever, oh man, and it just tastes a little light at the same time. not too heavy not too rich the perfect balance all of that incredibly tasty wow, that's good and then we have a chicken feet soup chicken feet soup chicken then chicken parts there are some Goji berries here look how milky that broth is wow, that's like thickened chicken.

You might taste the melted skin and the fat in it. Rich and thick, a little sweetness from the Goji berries, but as a really pure type of chicken broth, I can't forget that goose juice that could be a drink. You could just sit here. and drink that goose juice, it's so tasty, goose is wonderful, but goose juice is really like, I mean literally, you'd be happy with just a cup of goose juice over rice or even just drinking, having a drink. of that goose juice, it's so good. oh man it's still good I think this is I guess goose blood take a bite of that goose and blood and then chase it with goose juice let me tell you you can't get enough of that goose juice and I love to say goose juice I can't stop saying it, it's so much fun and it tastes so good, oh wow, it's a sad moment until the end of the plate with just a little bit of juice, one more bite, okay, just one, just one way to do it, no.

The goose juice is going to waste oh yeah oh that's so much happiness I think I could sleep the rest of the day no thanks for the pineapple The king says I need to digest the pineapple that was so good and oh man I'm full. I'm happy, I'm ready to go home and take a nap and I'll have these four places, all the information in the description box you can check out and I want to thank you so much for checking out this Thai street food. tours mainly in yabara in Bangkok's Chinatown. I will have all the information in the description box below.

Thanks so much for looking. Remember to like this video if you enjoyed it. Leave a comment below. I would love to hear from you. And be sure to keep checking out many more Thai street food videos. Thanks again for watching. See you in the next video.