I hope you’re having an amazing day. It’s David, I’m in Bangkok, and tonight we are going on an ultimate Bangkok night street food tour. I’m gonna meet up with my friends, P’Tan and P’Tape, who are some of the ultimate Bangkok food experts. I don’t even know where they’re gonna take me, but we are, yeah, it is guaranteed to be an amazing Thai street food tour. Okay, met up with P’Tape and P’ Tan. P’Tape, he’s an actor. He is a designer. And then P’Tan is a consultant, a host, but most of all we just all love to eat. So how many places arewe gonna go tonight? May be seven or eight. Whoa, we are on our way to the first place. Oh yeah, we got the party tuk tuk. All right we made it to the first place. Sawang. Sawang. This place is really well known for bami kam pu, which is egg noodles with crab claws. Yes. David It’s crispy pork. This is crab.
We got two different versions. One is with the barbecue pork, and then their most well known version is the bami kam pu, which is the crab claw. Like literally, the crab claw just dominates the entire bowl. That takes up like a quarter of a bowl. There are some egg noodles hidden below here. There’s chunks, nuggets of crab, and then this is what they call the crispy pork, which is, it looks kind alike a barbecued pork almost. And then there’s some dumplings, is there. Well, before going big with the crab, I’ll try the egg noodles. And you can see the egg noodles look awesome. They’re so like individual. You can see the garlic on them as well. Oh, the noodles are amazing. You taste the fried garlic and the salt and pepper on them. They’re slightly chewy, such an amazing texture. You have to try the barbecue pork. It’s very juicy. And he had a dumpling. Whoa! This is like David Wien’s expression. Good job, man. That was like, that was perfect. Right on.
But you will see also tonight that P’Tape has his signature, his signature, delicious expression as well. Get a little bit of seasonings, some prik pon, which is the chili flakes. I don’t want to over do the spice on this though because I don’t wanna cover up the flavor of those extremely good noodles and the crab. So one spoon. That should be good. And maybe a little bit of vinegar, a little bit of vinegar on there. Okay, that is perfect. Roll this around. Okay, try one of the dumplings next. Mmm. Oh, the texture of the shrimp. The shrimp are so spongy, so bouncy. I’m gonna have that crab next. That is, it’s so sweet. It’s so stringy. Unbelievably good paired with those noodles, paired with that pork. Wow, that’s just stunning. That is stunning. And there is just no more convenient way to eat a claw than when it’s pre peeled for you. Oh, yeah. It almost has a little bit of a thickness to it, may be that bone broth. You taste that pepper in there. You taste the green onions and the garlic. The fried garlic in there is just pronounced. That was stunning. So, if we weren’t gonna go to six more restaurants, I would eat six bowls of that right now. Oh, man. So good. Not totally sure where we’re heading next, but we are heading towards Yaowarat, towards China Town. Now we’re at the China Town. David Yaowarat. We are in the back streets of Yaowarat. What are we eating here? David So the second stop would be the fish ball noodle. This place is called Lim Lao Ngow. This place is legendary for their fish ball noodles. And if you get in there close to the fish ball, where that boiling pot is, it is actually a steam room.
I can just feel the humidity and the steam just forming on my face. Oh, it smells so good. Oh, yes. David That is my man, Mr. Tan, P’Tan, yes. He is just flying on those noodles, the egg noodles. I have never seen any body make noodles that fast, blanching the noodles in and out of the water. The steam is just like, we’re open air, but it’s a steam room in this alley. And then they blanch. The fish balls are just swimming around and he fishes them out. We got a table full of food. Oh, wow. See they already added in some chilies. They added in some, maybe some vinegar, but also the green chilies. Mix that around and then you got to eat this first. So this is the fish wonton, first. Yes. Which they say is the best. It’s the best, yeah. Best item in the bowl, okay. Mmm. Oh, oh, oh. The flavor just keeps on coming. It’s like at first, you don’t taste anything. And then you keep chewing, it like explodes with fish and pepper and garlic. I’m still chewing and more and more flavor is coming out. Yes. That’s their, their signature move. Oh man, that steam, steam to the face in Bangkok. My face is shining right now. The humidity, I love it. This is just, a place like this is how you know you are in Bangkok and what you love so much about Bangkok. The steamy humidity, the hot noodles, sitting in the alley way, this place is a gem. Try the egg noodles. Okay, mix these around. Again, these are totally different noodles.
These are like, they’re not thicker, but they’re wider noodles and more kind a crinkly. And blanched in just seconds. Mmm, mmm. Mmhmm, those are awesome, too. A little more gummy, not quite as chewy. Oh man, that’s a texture thing. When they’re pure fish, that’s fresh, nothing added, no flour, just the pure sponginess of the fish, they’re unbelievably good. And these are, yeah, amazing. That texture is so good. Mmm, just a very clean, very pure, I think very light fish stock with a little bit of garlic and some swimming green onions in there. Okay, one final bite. I don’t even know how to explain that. It’s just like glutinous. I think that’s what it is. It’s kind a like a glutinous wrapper with chunks of fish, with pepper and garlic. It is unbelievably delicious. Okay. Okay, I think we’re moving on to the next place. Next, yes. [David] Where are we going next? David Want some more dumpling? Okay, and VIP. Yeah, no. [David] VIP. VIP, yeah. [David] VIP. Hi. Want tuk tuk? Yeah. Now we’re going by boat. Just catching the ferry across the Chao Phraya River over to So we jump onto another tuk tuk. The next place that we’re going to, I haven’t been there in a long time, but it is one of the greatest places. It’s a legendary place in Bangkok. This place is called Somsak. Okay, good. It’s a big deal for you. (David chuckles) The place in Bangkok for a dish called which, it’s a mung bean noodle dish with crab or shrimp.
He actually bakes it within this special pan. First, he boils in either the shrimp or the crab into the, it’s a little oven pot. And then after that he mixes up a mixture. There’s some oyster sauce in there, I know there’s some, it’s a mixture of sauce. He mixes that with the noodles, drops the noodles in there. How you know that he’s a master is that he keeps an eye on those mung bean noodles because if you over cook them, they’ll just become a mushy, like ball of mushiness. And then the final step is adding a big handful of green onions at the top and just letting it boil for a precise amount of time just so that they wilt, but don’t get too cooked. And then that’s it. He takes about three minutes I’d say per bowl, per pan. Oh, this is one of the main events right here. Yeah, yes. Mix it up, get those mung bean juices flowing. Yes, it’s juicy. It’s so juicy, oh,it’s so juicy down there. And that’s a lot of pork fat. Yeah, it smells unbelievable. This one is kung chaenampla, which is raw shrimp.
This is special, this is off menu. Whoa. That shrimp is so sweet. Mmm. This is the best kung chae nampla ever. [David] Ever? Yeah, ever. Almost like glutinous because of the pork, lard, fat that goes in there as they simmer down. As a spoon to just scoop her up. Oh, look at all that chili and garlic. A scooper of a claw. Oh, wow. And they’re called blood cockles because, oh, there it goes. You can see peanuts in there and you can see chilies. Oh, oh, oh. Oh, that’s just thick. Oh, that’s just thick with peanuts and chilies. Mmm! That’s like a peanut brittle. Oh, the double. Oh, oh, oh, this thing is massive. Look you got to see it up to my face. Oh, the juices. Oh, wow. Look at how thick and muscular he is. And just, you can kind of like sit in there. Look, it just curls around the entire sauce bowl. Oh, oh, that is awesome. Okay, I think that’s good. Oh. Think I can get all the way to the tail. Okay, got it. Oh, that was a stunning, stunning meal. Now we are in Worachak. And this is the Davidet, the fresh Davidet. So it’s called Jay Hong Worachak. We’re walking on our way to go eat a dish called And this one’s kind of like a hidden place. Yeah, it is. Down an alley. In the middle of the night. Oh, that is amazing. She’s mainly making a dish called , which is, it’s a stir fry, but actually it’s more of a slow fry. And she just smokes it out, she uses a pot over charcoal. The charcoal is being fanned so it’s flaming.
She fries up the shrimp or the meat of your choice. And just blazes that fire. It’s just like a volcanic charcoal fire. Then she tosses in the noodles, she smokes it out. You can just see clouds of smoke rising, the smoke point, and just that aroma. Oh, oh, oh, it smells so good. She is such a master. Always wear safety glasses when you cook like that. Literally all of that smoke that just goes up in a blaze ends up in your bowl of noodles. (stir fry sizzles) There he is, the man. This one is the classic? Yes. Which is the wide rice noodles. She tosses in some lettuce at the end. You can see the egg is just curled into there. There’s chicken, there’s shrimp, there’s bacon. She adds a few pieces of bacon in there. Oh, cheers. Oh, oh, oh. It’s hot. But you can taste like an entire cloud of smoke in every single bite. , which is the smaller, angelhair vermicelli rice noodles.
Late night student dishes, that you would come up with late at night. Okay, I’m going to start with a bite of the yam salmon, which is the, it’s just drenched in Thai seafood sauce. Oh, wow. The salmon literally just melts in your mouth. And then it’s such a tangy, spicy, ultra garlicky sauce. Wow, their signature dish, the Mama has arrived. That is just ridiculousness in a pot. The entire bottom is instant noodles with tom yum soup. The instant soup, of course. There’s on top. There’s meat balls, there’s nuggets of crab. And it’s a good thing we have reinforcements now. Keep going. You want to start? [David] Yes, okay. come to help us. Oh. An instant noodle. Wow. Yeah, it’s just something you want to be eating at midnight. It just has all the right components of a midnight dish. An extra part of crispy pork belly. That has to be some of the crispiest Got to dip it in the the dark, it’s almost like a sweet soy sauce. Oh, oh, oh, it’s like a fat sandwich. The layers, you can feel the layers. The fat, the crispy skin. That’s just like a natural pork belly sandwich. Another nugget. Oh, oh, wow. It’s just creamy in all the right ways. The lemongrass just like blows your taste buds, and then just that instant tea kind of taste that you love. This just brings back the memories. I used to love to eat Ramen instant noodles, at like 2:00 a.m. in the morning. This is that same thing, just better because there’s so many more better ingredients in it. One of Bangkok’s best late night dishes, for sure.
The most famous place at night. It’s midnight and it’s packed. That’s like the greatest instant broth you will ever have. And there’s no better time than, oh yeah, it’s just after midnight. Oh. Points to your plate, he says the price, he adds that in his head, and then literally in second she has your entire bill. No calculator, no paper, just what a mathematician. All right, we’re moving on. We’ve got one more place to go tonight. And we have the ultimate late night Bangkok street food. We’ve got one more place to go to tonight though. And it is, it’s after midnight. At I am Pochana. Even after, I think we’ve had five or six meals, I’m still very excited for this next spot. Oh, wow, wow. So we’ve got, the braised beef on this side. Over on this side They’ve got the moobinhah, it’s the fried pork, grilled pork. So these are like the two main dishes you can order here. There’s a piece of the moobinhah, the grilled pork. Mmm. Oh, it’s like a very good quality piece of pork. And the sauce is kind of sweet, but with lots of chilies and garlic. Fried beef with garlic and Yeah. That’s all Thai garlic, so it’s a little close. That’s so fragrant. Yeah, that is amazing. And the black pepper in there. Whatever is in front of me, and that happens to be a tendon meatball. Mix in some chili and vinegar is what I prefer the most. Oh, yeah. Oh, that is hot. Tendon meatballs are one of the best types of meatball. And when you are eating with the fragrance of that soup, the Chinese spices, the star anise, the cinnamon. Oh, that one is stomach.
There’s braised beef. There’s intestines, there’s tendon, there’s, oh, yeah. This is a nugget of the brisket, and you see pressing your chopsticks on it how juicy it is, just the juices flow. Oh, yeah. Oh, oh, it’s tender. Oh, it’s hot. David Oh, it’s flavorful. A flaming intestine. How are you feeling, full? That was, by far, the most ultimate late night evening Bangkok street food tour I’ve ever had in my life. So let’s do it again. We will, we will for sure. Yeah, these are two of the most fun guys to hang out with in Bangkok for street food. And yeah, they are Bangkok street food legends. P’Tan, P’Tape. I’ll have all their information in the description box below, and their new show, Okay. But yeah, I want to say a huge thank you to them Bye. For taking me around. Yeah, it’s been so much fun, and many more street food adventures to come.