ULTIMATE Street Food in Phuket - BEST EGG ROTI + Fried Noodles! | Thailand Michelin Guide Tour!

Hello everyone, I hope you are having an amazing day. I'm Mark Wiens. I'm in the old town of Phuket in the south of Thailand and this is a Unesco

food

city, it's known for its amazing

food

and mix of cultures and also the Michelin

guide

. has covered Phuket Island, so today we are going on a Michelin Guided Thai Street Food Tour in Phuket. I'm going to share with you all the places we eat and all the delicious food, so let's get started. We're starting this Michelin-

guide

d

street

food

tour

at a legendary

roti

place just around the corner from Phuket Old Town.

Well, that's the name of this place and it's a legendary

roti

restaurant right in the heart of Phuket. We are known for their curries, roti and eggs, they are open for breakfast. I love the look of this place, it is a shop and one of the important factors here is the hot griddle where they make the roti, which is right in front of the restaurant. The restaurant sits on hot coals so they make all the roti on charcoal over fire, let's get some eggs and some different curries to serve along with the roti. I love the way the guy works the iron. he is a master of the griddle, he works with the two newbies, he works the eggs, he moves things around on the hot plate and adds the perfect amount of oil to make it slosh, yes you can say that his experience is just an extreme experience in the iron and today, this morning, he's not that busy, but you can tell when he gets some orders he just flies on that iron, he knows exactly what he's doing, years and years of experience, so we have a selection, oh man, his skills in sliding the roti on that hot plate are Awesome and then his other technique when you make the torn roti.

I love how he holds it with the plate and uses the spatula to break it apart piece by piece. You don't get it that way, because man, you don't want chopped roti. so the pieces are uniform, you want that crumbly, torn canned feeling and we have a selection of different frozen ones, we have some eggs, we have two different curries and we have a filling, this is like a mataba or just a roti with egg. in the center I have to start with just the classic, roti torn by hand or with spatula just pure roti, look at that texture, the crunchy texture, the flakiness of that, here we go, first taste of legendary taonam roti, oh wow, yes , that texture is very crunchy. flaky, slightly oily layers and it's really filling and oh man oh and it has this unique kind of salty taste wow, yes that is delicious, extraordinary roti, it has a unique texture, a unique texture and a unique salty taste, is it? okay so what?

What I'm most looking forward to is the uh, this is not egg roti, but this is the torn roti with two

fried

eggs on top, look at those perfect yolks, you can see they're going to break, they're going to burst, they're going to break. be oozing um and how he

fried

them perfectly on that hot plate okay let's get in oh oh let it run let it ooze that's exactly what you want code roti oh man that's a breakfast staple here. all that, the uzi joke just like crispy, I think the highlight here is how crunchy the roti is amazing and then just put it in that rich egg yolk, oh that's magnificent, oh that's incredibly tasty, that's Exactly what you want to have for breakfast in Phuket. and we have two different curries, this is chicken masaman curry, take a piece of roti and if you look at this curry it looks very, it doesn't look too rich, it doesn't look too thick and it's a little bit watery, but I like it, it's looks very nice and light, you can see some peanuts here, you can smell the fragrance, the aroma of that masaman, the light masaman curry and then make sure you rehydrate it with as much of that curry sauce as possible, yes, it is very light. not too heavy, not too thick or rich, a little sweet, but you really taste the sweet spices like cinnamon, cardamom, cardamom simmies, a little cumin balanced with a little cumin, a little coriander seed, that is nice. great masaman breakfast because again it's not too rich it's not too thick and then the next curry we got the meat curry but again there are cubes of meat here there are also some organs and you can see some of the herbs oh you see. like ginger there too it is similar to masaman it doesn't look too thick it doesn't look too rich so perfect to start the day in the morning yes ok the locator is amazing really strong on the cinnamon type spices and again it is watery, but that's a good thing here because it's combined with a nice roti that's crunchy and I mean, when the curry is light like that, it just acts as a vessel, a complete vessel for that crispy roti, oh man, it's Okay, the curry It's good, but it's really about the roti here, that perfect science of crispy, crunchy flakiness with just a hint of gooey inside and then I just had a black coffee to complete this breakfast spread to go with it all. the classic, very dark, traditional slightly charred coffee and then there's always tea to go with that place is amazing and in fact when we got here they weren't busy but now the whole restaurant is packed, the griddle is full, they're flying in the road.

Okay, beef curry and fried egg roti, that's the combination. The roti here is so durable and so crispy that one of the moves I think you can do is just toss the crushed roti pieces into the actual curry. let them soak, let them submerge, let them absorb the curry for a while and then you take a bite with the spoon and it's still as crispy as before. the curry flavor is not strong, somehow it is so comforting and incredibly calming and it is not at all spicy amazing breakfast i can safely say that it is one of the crispiest roti i have ever tasted it is literally so crispy that it is close to the roti fries and it's amazing that texture they have down to a science, oh that's just experience year after year of roti experience, the skating and greasing skills are just amazing, you must have breakfast when you are in

phuket

and that starts this

tour

of Michelin-guided

street

food and what a start to the day, okay, we're walking on to the next one. place which is actually right at the end of the street oh actually its back on that street okay we are walking along this one is tanontalang which is one of the most famous streets in

phuket

known for its colorful commercial buildings but portuguese thai chinese and their heritage preservation and it's just nice, it's very quiet today but it's a beautiful street to walk around and admire the architecture, the art, there are boutiques, there are restaurants, it's just the heritage of phuket old town, the next restaurant we are at in this Michelin guide, Thai street food tour. de kuket is the restaurant it's called chuan chu and it's an aha restaurant which means they serve all kinds of different stir fry dishes that are made to order um and this is an amazing storefront chinese restaurant uh they just opened for lunch and we have a table here in the front and a pastry or something, one of their main dishes here is the pad gap which is stir fried holy basil with your choice of chicken or pork mainly or they even have fish, another one can get your choice of meat , but that's one of her most famous dishes, but she's just flying in that wok, the different ingredients are laid out and you just smell the aroma of those freshly ground chillies and the gaphal, the holy basil, they suddenly went to work for the lunch rush and the uncle went out to start cooking also the two of them, uncle and aunt, their walking skills, they are just flying on the walk, making noise, uh, the aromas, and he made a big batch of panca pal, the sautéed holy basil, its proportion is so aromatic.

I haven't tried it yet, but its proportion of kapow holy basil leaves and meat is what I'm going to love. It looks amazing, incredibly aromatic, the pork aromas coming out of this shop are incredibly delicious straight out of the wok. you smell the smokiness you smell the caramelized aroma of the soy sauce oh man, it smells so incredibly good I already regret not having tried the food yet but I already regret not having ordered more dishes we only ordered a couple of dishes because today we have more For eating, this is the kind of place you can trust, you can be sure that everything you order will be good, but I really want to focus on the main course, one of their most famous dishes, which almost everyone orders which It's the cocoa, but just look at that ratio of holy basil herb and meat, it almost seems like a vegetable dish because it uses so much of it that I love it, you can tell it's incredibly aromatic, you smell the smokiness, you smell the caramelization. soy sauce uh there are folded chilies everywhere you just take a whole handful of crushed chilis uh crushed chilis and you just throw them in the wok you do it with so much experience and lastly the dry is what I like the most like it, how it is. uh dry not spicy this is real I just have to take a big bite first of this without anything else find some of those chilis there are chilis just folded everywhere and so much holy basil oh wow yeah that's amazing , the smoky one and it's fried dry, but it's really juicy because of the way you spread it over such a hot fire, it has a balance of spicy, sweet and salty and then that amazing aromatic and spicy basil flavor that is incredibly delicious , it's so good but incredibly smoky and fragrant, add some of the nampla chillies and fish sauce with those extra chillies with that fish sauce this gapao dish and even all your stir fry dishes if you leave it on the heat just a second longer it will burn like it was the previous stage so

ultimate

ly it's smoky and fragrant without burning and that just requires mastery of the wok to do it and there's so much basil in there it makes your tongue tingle if you eat too much of it, The next dish we have is tom yum um. and we have namsai, which is the clear broth, this is one of my simple favorites, oh, there's a lot of chillies underneath, there's shrimp, lemongrass, kaffir lime leaves, galangal, if you stir this, there's a lot of chillies down there. oh wow, yes, I mean just the cleanliness of that broth, the fragrance of the lemongrass, the balance of the galangal, the citrus character of the kaffir lime, leave the fresh chillies in there, that's just delicious, comforting, nothing more and nothing less than what is necessary, it is simply delicious. definitely scoop from the bottom of the bowl to get as many chiles per bite as possible.

This is Chinese broccoli, Chinese kale with crispy pork. Plus their crispy pork rates highly here, you can see again, you can smell that smoke, you can see. the charcoal on the leaves and took it out it turned out that the fire took it out of the wok at the last second so it's not all spicy it's not all sticky it's dry it's smoky all the sauce is absorbed into every piece of food oh wow that's perfect, in fact there is a perfect dish of konami, it's crispy, salty, smoky, oh man and that pork is so crispy and then it melts in your mouth, something excellent and the garlic in it, wow, excellent, so Micah actually He got a plate of fried rice, so we got a fourth plate.

I'll try some of that with egg and chicken. I think a little lemon juice. You have to eat it well. It's a little salty. I mean, the fried rice is amazing. It is not cooked. food like this without years and years of wok experience, the fried rice is dry, fluffy and fragrant, actually like crab, it's actually my favorite dish, man, it's tasty down to the last skin of garlic, oh that It was good, yes, and I have a delicacy that covers my tongue in my mouth right now that was a food where if you left it in the wok for a second longer it would burn and if you gave it a step saltier it would be too salty but it is excellent perfect that It's everything you want from a simple stir-fry ahamtam meal just delicious, fantastic, I have this perfect smoke in my mouth right now.

Next up on this Phuket street food tour we will go to a restaurant famous for hoki and I which is Hokkien style Chinese

noodles

, this place looks amazing. It's in a small shop again and standing outside the shop now you can smell an amazing smoky seafood aroma. The restaurant is called gola mihokien, another legendary shop in Phuket, they still cook over charcoal, that's smoked. I just placed my order. I'll be getting the hokie and me, which will come with yellow

noodles

in egg and seafood sauce. Hey, he's making a big batch of hokie and me and he's so methodical, so precise in doing it, oh man, he looks and smells amazing and he. he makes it in batches uh he made six bowls with the other people that came at the same time we ordered so it's even cooler to watch him make a batch of hokie and me of the noodles sloshing around in the broth. juices adding the seasoning and it actually takes patience while you get the fire roaring, it also takes patience to know exactly that time waiting for the sauces to boil and for the mixture to boil um and it does it very methodically, very strategically, there's a lot of strategy. in this. bowl of noodles because first you boil the meat with sauce and then you put the noodles only on one side and stir fry them adding just a little sauce and then you add eggs, what is that on top with the sauce?

It is mixed with alittle Chinese kale and that's how we got the noodles and it's also served with some chopped onion or shallots on the side and you can see them yellow.noodles, there's shrimp here, there's some squid, I think it's pork or chicken and then the egg , the yolk, it's there like a nest, it kind of preserves it and it's actually kind of a poached egg in the juice in the sauce, okay, Michael wants. to add a little pepper okay micah that's a little pepper okay thank you good job man thank you so much okay I can't wait to dig into that yolk oh just let the yolk flow, the yolk into the sauce, into the noodles, oh man, the fragrance. the smokiness the toppings wow I can't wait to take my first bite it's a comforting noodle dish it has this amazing seafood flavor and then that sauce is just perfect just balanced to perfection salty a touch of sweetness the richness of the eggs the sauce of dark soy in there and then just wrapped coating like a sauce over those yellow noodles and the yellow noodles have this amazing kind of slightly rubbery texture, there's kind of I think this is like a fish cake too, oh yeah, that's just delicious, warm, comforting and gooey, it just tastes again, it's all it needs - a little smoky, rich but not that balanced, a full and warm flavor in the stomach, but I will add a little. season some dried chili maybe a little more chili just in case stir that to get the chili flowing I think you can also add a little vinegar since it's on the table I'll use just a pinch of vinegar and ying says who thinks that shallots are like a condiment that you can pair with oh yes, with the chili, that touch of acidity from the vinegar is incredible and I will add those shallots too oh yes, I love red onions, the juicy crunchy ones and immediately a change of flavor in your mouth and again making this dish is just a mastery of the heat of the fire of the ingredients and knowing when to put them in and when to take them out, okay, I love it with those onions too. just throw them in, oh that was delicious, oh man that was so good, so warm, so comforting.

I almost want to sit here and eat one more plate, but I'll resist because we have one more place to go to complete the street food haul. Okay, let's move on and finally finish to complete and conclude this Phuket Michelin Guide Thai Street Food Tour. We're at this stupid corner stall that's legendary for serving a local Phuket dish called otau, which is a kind of stir-fry. composed of tarot and dough and I'm not totally sure what else I had it years ago when I started but I haven't had it, it's been a long time since I had it so I'm excited to try it again, they have an original one, they have a minced pork version and I bought the seafood version, but I guarantee there is a lot of crunchy stuff and I love the preparation, the cooking process, just the click, the clang of the spatulas on the hot plate.

The aroma just wafts down the sidewalk and this stall is located right outside the school so many students are busy, it's a whole community within Phuket town. Here is the famous Phuket car and it is quite a process. Quite a strategy to make this dish just like she splashes, I'm pretty sure it's lard, but the lard goes on, uh, so I think she added, oh, yeah, we have the seafood version, so there's a mix of shrimp, there's squid, uh, there's some oysters. there's a little bit of egg and then you slosh it around the fries and then you add taro cubes which is one of the signature ingredients of autos and also a batter which I think is rice flour and I think there's some scallions in there too.

Oh. man, when I was standing there while she was filming, she added a couple tablespoons of garlic, uh, garlic-chili puree, and immediately, when she adds that to the hot pot, just this garlic-chili steam hits you, it smells very okay but I'm not even totally sure how to eat this properly because they serve it with bean sprouts of course to balance out all the fried lard in this dish and then there are some sauces okay here we go oh tao, en It's been years, tarot chops, the sticky, the crunchy, there are so many different things here, not to mention the dough is like a sticky glutinous rice flour dough, okay, there's a lot going on in your mouth, wow, like sticky rice dough, into which the taro simply melts. that, but you get that starchy texture, the garlic flavor is what stands out immediately and just a slightly aromatic chili heats everything up, the sticky, crunchy, eggy and garlicky texture all on your plate all at the same time , fried into a mess in a pan, I like it. how the taro just melts into the gooeyness, I think I'll balance it with some bean sprouts and you also have the crispy pork skin so you can mix it in to get a totally different texture than the gooey one, yeah I wouldn't.

I say tau is one of my favorite foods, but it's strangely addictive. I think that combination of garlic and chili, the sticky textures, it's like a dough, a dough of different viscosity and suddenly a crispy pork skin, it's just addictive, yeah. I was hoping they would have a hot chili sauce but that is a very sweet chili sauce, I think I like it better without the sauce so you just taste the garlic and chili that she already added and in that bowl of bonito. heavy car that will end this phuket

michelin

guide street food tour ah, it's been a fantastic day the people in phuket are so friendly, so great and today's food was fantastic, remembering that probably my favorite things were the roti , some of the crispiest roti I have ever had in my life uh oh, the hokie and I was excellent too.

Gotta try the hokie and me and then oh yeah that stir fry uh aha the fresh made to order stir fry dishes are amazing too. Be sure to check in the description box below. I will have all the information on all the places I ate in this video that you can watch and I want to thank you so much for watching this video. Remember to like it. above, 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 and that way you'll be immediately notified of the next video I post. thanks again for watching goodbye from phuket in southern

thailand

and see you in the next video