Street Food in 2020 😷 Thai Food SOCIAL DISTANCING in Bangkok, Thailand! 🇹🇭

– Hey everyone, hope youare having an amazing day, and keeping safe, it's MarkWeins, in Bangkok Thailand.

And street food and restaurantsin Bangkok, in Thailand, were closed for sit downcustomers for over two months.

But recently as of about a week ago, restaurants have re-openedand street food has re-opened for sit down customers, under certain regulationsand restrictions.

Maintaining social distancing.

We've just arrived to Chinatown, which is called Yaowarat.

And this is one of theepicenters of Thai Chinese food.

We're gonna walk around checkout the current situation go on a street food tour eat some delicious foodand share the current tai street food in Bangkok situation.

All right, we're gonna put our masks on.

And I got this visor glasses, that I'll probably wear for at least a little bit of the time.

( upbeat music) Okay, I hope you can hear me okay.

We are on our way to walkaround Yaowarat Chinatown, Tai street food tour.

(bikes humming) (upbeat music) You can see a lot of the street food has put plastic, oh yeah that looks good pathongo.

Has put plastic around their stalls, to be able to block, to beable to shield a little bit.

He has pathongo which smells really good, which are the Thai Chinese donuts.

This is Yaowarat Road, whichis the main road in Chinatown.

Famous road, and its veryquiet there is some traffic, but the foot path trafficnormally there would, there used to be a lot moreaction here than normal.

The good thing aboutThailand is so many people, almost everybody wears a mask.

So you'll look aroundeverybody that's walking around is wearing a mask, somepeople wear visors like this.

This is kind of the main centralarea of Yaowarat Chinatown.

It's still not nearly as busyas it typically would be.

But we're still walkingaround trYin to just, getting our bearings.

TrYin to see what toeat, I'm getting hungry.

(upbeat music) We're getting back into themarket its called Sampeng.

And it's a bit busier around here.

Most stalls are open, most businesses are open.

There're masks of every kind available for sale, of every print.

(bike humming) (speaking in foreign language) Okay, we are gonna stopat Fikeaw restaurant, this is a restaurant serving noodles.

(speaking in foreign language) Okay.

(speaking in foreign language) Okay, so we just stopped in, actually I'm gonna switch for the light.

I'll switch on to this side.

(laughing) But a lot of the (laughs) a lot of the street foodstalls here are still on, right Yin? A lot of the–(murmuring) What? (speaking in foreign language)(laughing) A lot of the street food stalls, have some kind of barrier or blockade.

I guess now that we're gonna eat I can take of the mask and the visor.

But have some type of blockade.

Some of them have clear PVC pipe fixtures, that they've created to divide tables.

Others just put up straight uppiece of Coca-Cola cardboard, in between your table.

(speaking in foreign language) But generally, it's also, one person per table, if you don't have a block.

So if they didn't have a block, it would just be one person per table.

But Yin and I, can now share a table, because we have a cardboardblockade between us.

Okay, we just orderedsome Tom Yum noodles.

(speaking in foreign language) (speaking in foreign language) Yin, (speaking in foreign language), which is, it's pink noodles.

They're known as pinknoodles because they have the fermented soybean biproduct inthere, to make it flavorful.

To give it that sweet flavor.

I got the Tom Yum witha mix of fish balls, a mix of sea food, there'ssome peanuts on top.

There's some chili, there is some fish skins, some fried fish skins.

And I'll just tastethe broth but for sure, this bowl of noodles isdesigned to add as much toppings as much chili andvinegar to your liking.

There's bean sprouts in here.

It has a nice sour taste, not too sweet.

But it definitely needs some seasoning.

And, (laughs) here itis, the seasoning is over this side of the table.

A little bit of chili flakes go in.

An absolute mandatory move.

And I like to go with vinegar.

And before we really dig in, better do a a good hand wash.

Table's a little wobbly.

Okay, now we are ready.

Oh yeah, with that chili, the sourness of vinegar, that's delicious.

And then there is a variety ofall sorts of fish ball meat, meat balls, or fish balls.

Fish skin, fried fish balls.

That's wonderful.

(upbeat music) Feels good, and tastes good, to have a hot fresh bowl, of noodles on a hot blazing, sweaty day in Bangkok.

But just that, thatcontrast, the broth is sour, slightly sweet, spicy allcombined in your mouth at the same time How is it Yin? – It's really good – It's good yeah, really good.

Fish ball time.

Yeah now that is bouncy.

Spongy mmmh.

Oh I'm out.

And every fish ball has adifferent texture to it.

This one is the fish skin.


That's one of my favorite (mumbles).

It's fried, (mumbles) and crispy.

But then, it just completelyabsorbs all that broth, all that soup, just like thisfried fish chip full of juice.

(upbeat music) Yin, how are you doing over there? – Very good (laughing).

(speaking in foreign language) – Yeah it was very good.

– Yeah, it's very good.

And also it has been like, at least two and a half months, since we've come outto the streets to eat, that's also why it tastesso good, I think right? I missed the energy, theculture, not even the flavors.

But the energy, the culture, the life, the market atmosphere.

(upbeat music) That was a great stop, I'm dripping in sweat.

But we are off again towalk around, here we go.

The benefit of wearing amask when you do a food tour.

Yin, was just telling me oneof the benefits of wearing a mask when you do a food tour, one of the benefits of wearing a mask when you do a food tourthat I'd never thought of is that you don't need to make sure you have nothing stuck in your teeth.

You just put your mask up, (laughs).

So I might have a bunch ofstuff stuck in my teeth, we'll never know.

(upbeat music) Let's continue walking, we'reback out onto the main street.

More tables, and in Yaowarat, a lot of the street food, is known, famous especially at night time.

But, I think things arestarting to open up.

Oh, we gotta go this way.

(upbeat music) Almost every time thatI come to Chinatown, I stop by this smalllittle stall that serves Chinese herbal medicinal drinks.

And, we just passed them, but we're gonna go order from them again becausethey have this amazingly innovative, creative, serving style.

Truly taking serving and social distancing to the to the next level.

And so, pass by all ofthe, yeah let's go Yin.

Pass by all of the lottery ticket sellers, this is the spot right here.

Classic spot.

That is an awesome, awesome, set up.

(speaking in foreign language) And then they have a whole slider.

(speaking in foreign language) They have a slider.

(speaking in foreign language) That's like a lacrosse.

(laughing) (speaking in foreign language) That is awesome, what a system, the slide, and then the lacrossebat, what do you call it? Anyway you can definitelyplay sports with that.

To give your money and take, that's awesome enforcing the social distancing And now we have some healthyChinese herbal medicinal drinks to drink, and in Thai it'sjust called bitter liquid.

(laughs) Yes, I love it every time.

It's no joke, no exaggerationcalling it bitter liquid.

It's bitter, it has aslight molasses tinge to it, without being sweet.

You just taste the herbs, the medicine, the health, going down, it's served warm.

I quite enjoy it, althoughit is pretty intense.

Aaah, yeah that willraise your chest hairs, love it, it may look alittle bit like cola, but this is far from Coca-Cola.

Aaaah, yes, the medicine, you can feel the medicine going in.

Okay, that's great and we'reoff to go eat some more.

(upbeat music) We are walking towards a street stall, that's very, very, famouscalled Krua Porn Lamai.

And they are very well known for volcanic, flaming hot, iron pansfilled with vegetables, a dish called suki, and their noodles, and among other dishes.

They should be just about open.

Watch out for your head, and we're gonna eat there next.

Almost, we just askedthem they're gonna open in about 15 minutes.

They are still setting up, but they have sometables here, we can wait.

And this is the table situation here.

They have tables linedalong the side walk.

PVC pipe, which has beenconstructed into an upright holder for a giant plastic bag.

Which kinda sits onto the PVC pipe, and then you can sit down.

And that way you can viewyour partner as you eat, across the table.

Also I think typically, before when I've come here, the tables are much closer together.

I think they've spacedout the tables a lot more because the next table isa few feet to the back.

And, they've kinda spacedtables out along the sidewalk.

And they also have alcohol here for you.

That's very convenient, very awesome.

Street food, alcohol hand wash.

(speaking in foreign language) (banging)(bike humming) (speaking in foreign language) (sizzling) Wow, that is awesome.

(speaking in foreign language) This is called hoy tod, which I think it is either oysters or muscles, looks like oysters fried.

(sizzling) (speaking in foreign language) That is the hoy tod ready, extremely crispy, brown crunchy.

And now he's frying up, that was a hand full of noodles.

Which he's basically deep frying.

Wow, and then on goes some pork I believe.

(speaking in foreign language) Which is like a roasted noodles, almost fried pancake style.

Deep fried in a lot of oil, and that smell's incredible.

It's like a floating inner tube.

(sizzling) (speaking in a foreign language) (plates clinking) (upbeat music) (speaking in foreign language) For washing? It's for scrubbing (laughs)? I had seen that before butI had no idea what it's for.

I guess it's for, scrubbing of the old skin.

– Yeah – Yeah, as soon as this placeopen's immediately it's full, huh Yin? – Yah.

– All the tables are full now.

This place is known forextra crispy things.

And after he fries it in oil, then you put it onto a, it's called a (speakingin foreign language).

like a volcanic hot iron plate, platter, to keep it hot to keep it crispy.

They give you sanitary silverware wrapped in a little plastic bag.

Very nice, and let's dig in.

I have to start with that crispy omelet.

Crispy, there's oysters.

And then he put a handful ofbean sprouts on the bottom.

But actually at the top of the wok.

And then, flipped it out, onto the plate.

So you get a little bitof the crispy oysters, you get some of the bean sprouts.

And you gotta add the sauce too huh.

And this is like a sweet chili sauce.

Ketchupy, chili sauce, but it's an absolute must.

That can still be volcanic hot because of that iron plate.

So you wanna proceed cautiously.


It's oily, it's crispy, it is tasty.

And this one is the Suki Nam.

I think we actuallyordered the Suki-Haeng.

Which would have comeon a hot plate as well, but this one is the soup version.

And that's okay anyways.

There's a mix of vegetables, there's egg here, in a broth with chicken.

And there's also a sauce that you can buy.

Let me taste it, I'll just taste it first.

The whole egg makesthe entire broth thick.

It first has a sweet taste, and then a little bit of a sour curtness.

And that pinkness is coming usually from (speaking in foreign language).

(speaking in foreign language) It's a fermented soy bean product, that turns pink, Like you definitely wannaadd more on the suki sauce.

Get some OF the chicken, there is some mongi noodles.

There is morning glory, and there is cabbage.

And the final dish we gothere is called Kuakai crab.

Kuakai is a common Tai noodle dish, which is usually really smoked out.

Very smoky in a hot wok.

But they've taken this to the next level to make it extra crispy.

And actually deep fried the entire blob of white noodles.

Oh, I almost forgot about the chicken.

There's chicken on top.

It's like a crunchy blob ofdeep fried noodles and egg.

(laughs) It's translucent.

I'm sure that it needs a little bit of tangy, sweet sauce too.


That is everything you canpossibly want in a crunchy snack.

It literally, it would definitely float if you put that on water.

It's buoyant for sure, it'sso crispy, translucent.

It's almost the crispiness of a pastry, without the layers of crispiness.

A crispy inner tube is what it is.

Yeah the food here isalmost more like snacks, and this place is usually known for it's late night street food.

It really is kinda, likelate night crunchy snacks.

You come here to eat, but it is very tasty.

It is a really classic place.

And, it's great that they are taking a lot of social distancing precautions.

Spacing things out, andstill be able to enjoy a fresh meal on thestreets here in Bangkok.

(upbeat music) Let me scoot it under the table.

– It's hot though.

– That's my view of Yin.

(laughing) That's my view of my dinner date.

(laughing) – Yeah, mmh, very crispy.

– Yeah, very crispy.

(speaking in foreign language) Look Yin, they have twodifferent size bags of chili.

Oh, but looks like this smaller bag, has more chili than the bigger bag.

Even this bag, it's notreally that much chili.

(upbeat music) What a creation this one is.

This might be the winner here.

Just a crispy blob of deepfried noodles, chicken, and egg.

And it's so unbelievablyfluffy and so flaky.

Like a pastry.

(laughs) (upbeat music)(crunching) (plates clanking) Had to re-mask, re-visor.

Yeah, that was greasy but tasty.

Like late night, late night snacks.

And you can see again, actually they are completely full huh? Look they're completely full.

Every table.

Okay we're gonna go toone more street food stall watch out for the car Yin.

And that will completethis tour, (laughs).

(speaking in foreign language) (upbeat music) Final stop we wanted to go to is a little ways up the street.

There's people waiting in line.

Oh yeah that looks awesomely good, fried rice, crab fried rice.

Oh crab fried rice doessound good, (laughs).

But yeah there's a most, he's really famous.

Maybe the most famous inBangkok for his pathogo.

Which are the Thai Chinese, fried, savory donuts, with soy milk.

Now that would make agreat end to this video, and to this food tour.

(speaking in foreign language) This is probably the mostfamous pathongo stall in all of Bangkok.

They were in the MichelinGuide, in 2019, 2018, 2020.

And he is a master of pathongo.

(chopping) You can see that dough is so pillowy soft.

(upbeat music) He's so strategic with the way he, partners those dough together.

And he doubles them upinto a little bow tie.

(upbeat music) Fresh soy milk, cold soy milk, and hot, freshly fried, pathongo.

We gotta start with the pathongo.

Large, and pillowy, and fluffy, and crispy, all at the same time.


It's the texture that's actually the best perfectly pillowy dough.

Puffy, crispy, mmmh youtaste the flavor of the oil.

Oh lemme try that with the soy milk.


(murmurs) Aaah, it's slightly sweetened.

Oh, that's delicious it's so refreshing.

Especially, the cool soy milk to go with the really hot, freshly, fried pathongo doughnuts.

Great combination, and then he also got some of the sangaya.

Which is the coconutcustard that they also serve here that you often dip into.

Ooh you got four of them – three – Three of them okay let's try it yah? – Yeah – We should just try itreal fast we gotta try it.

Sangaya, this is a coconutand pendean custard, and that's why it'sgreen it's from Pendean.

Oh that looks, what do you think? Yin is an expert of sangaya, she loves it.

So I will dunk.

And this is gonna complete.

Did I get enough? One more.

Oh yeah, that texture looks amazing.

Wow, that is awesome.

Not overly sweet but thecreaminess of the coconut milk, that pendean flavorwhich kind of is vanilla.

And then again with a reallyhot, really fresh pathongo.

Oh, the sangaya, is really good Yin.

You gotta try it Yin.

(upbeat music) All right, and this bringsus back to where we started.

I already alcoholed my hands, take off the visor, take off the mask.

And that completes thisBangkok Chinatown Thai Chinese street food tour, mini-street food tour.

We just ate a couple ofthings and walked around.

Mainly to check out the situation.

I would say that youknow at this situation during this time every countryis in a different place.

And so some countries are opening up, other countries are less open.

Their economies, but nevertheless food is one of the things that weall need, we all need food.

And it's a huge part of the economy.

And it's also great to beable to support vendors, street food vendors, restaurants, independent restaurants.

And so it was cool to beable to just walk around.

To be able to eat at somestreet food stalls in Chinatown.

But at the same time, at this time, I think it's still betterto eat inside at your house.

To order delivery or to cook at home.

If you can I think that is the conclusion I have come up with.

And, that's what street food is right now in Bangkok, Thailand Tai street food.

And so I wanna say a big thankyou for watching this video.

I hope you enjoyed it.

Please give this video athumbs up if you enjoyed it.

And remember to subscribe.

And I'm gonna be publishing lots more food and travel videos.

And a big goodbye, thankyou for your support.

And, hope you are doing well, hope you are keeping safe, and healthy, and I willsee you on the next video.

Goodbye, goodnight, from Bangkok.


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