all right guys welcome back to the channel now today I am taking you down to somewhere I have
been coming for seven years since I first got to Bangkok I was going to bring you here the other
day in my last video with Auntie down the road but as you saw I got a little bit sidetracked
with the food so today I brought help with me I'm down here with my good friend Joe Parrilla
and I want to show him some of my favorite dim sum in the whole of Bangkok let's go take a look so
as you'll see guys hyper hyper local hyper hyper popular and the reason this place is so popular is
because the chef owner and proprietor Chef Yip is actually from Hong Kong he used to run the
very popular dim sum restaurant in the five-star Shangri-La Hotel so what we've got is five star
real deal with Chinese dumplings at street food prices in a nice family run restaurant let's go
this is the main man
all right guys so when you get down here we've got we've got a little bit of paper and a pen
and you just tick off what you want now it's actually got an entire English and Chinese
all right so you're not gonna have any trouble ordering but I do speak English in here so you
can get them to do it if you want right so we're going to go we're going to go to xiaolong valve
to hargao two shumai shumai we're gonna go two of them as well two shrimp uh Chong fun two of those
do you want anything sweet to try to Sweet past the lava bun or something so we'll go
lava bun and soil custard should we yeah yeah all right so two four six eight ten
eleven minced you can have a mince pork when I don't eat them the salad
bowl yeah barbecue see this is your first time eating them some Joe we'll go we'll go mental
Let's see we have an and I'm so excited because Joe Parrilla has never ever ever
eaten dim sum before as he tells me so I thought I'd take him down to my favorite dim
sum shop in Bangkok and as the title says it is not in Chinatown my man's Chef yeah
used to work at the Shangri-La Hotel so you can see all the awards and certificates on the wall
he's also from Hong Kong originally so this is proper Chinese dim sum this isn't Tai dim sum
like you'd get down in puke or nakonsi tamarad this is legit Hong Kong style dim sum obviously
I'm expecting a little bit of a tire twist I haven't been here in about two years so I'm
very very excited but I will run you through what me and Joe are getting let's go all right guys so
this for me is like this is like liquid crack addicted is the is not the word for what I am
bit Mark so we've got roasted chili paste with it's basically just oil garlic that's
been fried off and it's just absolutely insane so I'm gonna stick a bit of that into my bowl
and we're gonna have this with our dumplings we've also got yeah we've also got some uh I
believe it's black vinegar and soy sauce but we will try it in a sec
great black vinegar there's no soy sauce in there so black vinegar as
Joe just said in England you're going to be calling this a crispy chili yeah
everyone's favorite Chinese Grandma I bet this this stuff is amazing if you haven't had it before
you need and you can get it in Europe so make sure you find this okay so in Thailand we call this
so this is prawn so this is a rice paper I'd say like open Noodle Wrap around some prawns and
then this is the red pork version so this is like charge in China I believe they're called Chong fun
all right so obviously in China you know these as shumai in a title called dipping snack these are
prawns and pork these are pork and mushroom these ones are hard girls so these are the glass paper
whole prawns my favorite them so I'm probably of all time unless these are on the table soup
dumplings these are pork soup dumplings sometimes known as Shanghai dumplings Taiwanese dumplings
Din Tai Fung has nothing on this space I assure you all right Joey so what I want to do mate if
it's all right with you is I want to start you on what I think although I think you'll enjoy most
of it I think this you'll enjoy at least just because there's nothing wrong with it very well
made but it's the sweetest and I know like me you don't really like sweet right not my not my thing
so have a go with the muldang I'm gonna start on these am I yeah when it's starting to wonder like
starting me on the worst I mean I mean that's subjective it looks good but we've said we've
said this before like we have salty palettes and if you have a sweeter palette like you're gonna
like these don't just because we say it's our least favorite doesn't mean it's bad right like we
should caveat that anyway and you haven't tried it yet I haven't tried it yet which is also important
foreign
actually you can taste the pork coming through there I I love the texture of this stuff that
like not sticky but the soft rice what is it rice rice flour I think there's a touch of
mung bean flour and I think they're using lard as well okay um so give it that salty this is
something amateur I am I know absolutely nothing about dim sum so it's a it's a new
experience for me but what I think it needs and you're right it's just a touch a little bit of
that black vinegar yeah black vinegar I think that will make it more aligned to what I like
okay that takes on to another level it is great I should have tried it first as we
said it is great with the black vinegar perfect yeah I think I think if you try
to prawn one right I think if you tried a prawn one you're gonna like this more because although
it's the same sauce uh it hasn't got the sweet mordang inside it sure and actually yeah you
can taste the sweetness coming from that fall I'm gonna do another dip in the black vinegar
juicy prawn in the middle it is less sweet
works really nicely again with that black vinegar I do prefer the prawn to the pork
right but before Joey eats absolutely everything I'm gonna go in with the
uh yes
like texturally broken record I know but texture you've got a really soft almost pillow life rice
noodle wrapper and then you've got a dry up it's not dry but like a a lean pork inside so you've
got the like balance of the textures here's a touch sweet but Joe's right get a little bit
of that Chinese black vinegar on there and it really balances out I'll try to pull man
a whole lumps of prawn in it right not like minced up minced up just
fat lumps of Juicy potting that one is a lot less sweet even though it's the
same dressing but yeah you're right you do need that minigun for sure
all right so literally my favorite films some of all time hug out glass paper
prawn dumplings I love this
I think you know me by now guys on this channel any sort of chili oil or paste
is for me but the fact it's got the crispy garlic going for it as well
I could literally just drink this with the vinegar I'd be a happy man these are incredible
hey it's a lot they're almost translucent homemade wrappers
plump again same as the Chong fun plump pieces of fresh shrimp
almost cloud-like
softness all right
I'm gonna eat the Shalom bath so if you're not familiar with the Sharon bow these are
soup dumplings so Din Tai Fung are really famous for these actually went to eat these in Taipei
um so how they make them is you solidify a stock basically by boiling down the bone so much that
there's so much gelatin and collagen in the soup that when you then refrigerate it goes into like
little blocks you then cut that up put it into the dump thing wrap it up and then when you boil it it
melts and then this one I'm going to cut open just just to show you like the suit all pores
out and you're left with a little bit of mince you should eat this in one go so I'll eat one
put a bit of that crispy chili on top now you might be thinking if you're an Avida where is
my Julian Ginger to go on the top well they've actually got the ginger inside in the soup in here
these might be thicker than you used to that's one thing I've always found
in here the the dough for the Shalom bow especially at the bottom is a lot thicker
than you'd get in a lot of other places I for one absolutely love it again all
about textures you've got the thick chewy dumpling wrapper you've got that beautiful
stock inside and then you've got that fatty minced pork I'm gonna eat one whole
there's no comparison here and you guys know I love like dim sum in Phuket there is
no comparison between this and Thai dim sum uh this is serious so you've got nothing to
compare these two but for me and you can see as you lift them up the stock in the inside
it explodes in your mouth
I didn't expect that to be so much stock and then there's also mint pork inside
slightly sweet on the stock but that's such a but I mean it's fun right that's a fun one to eat you
bite it and it just bursts but you are right Gary said as well like the base is it the base or is it
the top where they folded it over because it is slightly thick and I think that takes away from
it a little bit but it's very delicious very tasty try this one with the crispy with the crispy chili
that all right that is much better balance it's not spicy at all it's more like a it's
a very Savory flavor I would say Umami flavor if that means anything to you
but the reality is it's just like MSG on steroids and it is absolutely delicious
right all I've got left guys is the two different
shoemite so all I'm going to do with this the prawn one I'm just going to go into the vinegar
for 45 Baht it's quite incredible
just the amount of the fresh prawn of the fresh shrimp it's perfectly cooked it's just been
steamed so it's not all rubbery you've got a perfect amount of fat from the pork mince
winner I think to be honest Joe I don't think I could have taken you to a better
first dim sum spot in Bangkok right guys as you know I don't usually do sweet too much
but seeing I'm pretty sure they claim in here to be the like the creators of the lava button
I'm almost positive or Chef yep there may be when he was at the Shangri-La Hotel so as Joe
pointed out when he just ate his Portman I don't like hot buns barbecue pork buns
they're always too sweet for me because Savory and
sweet it just doesn't really work for me whereas these are just sweet sweet
so this is a steamed
this is a steamed bread essentially if you want to see how they're made I actually have a video
where I actually make them myself at a bun shop which I'll link down below so you can check that
out but that works so much better for me because the inside is like a rich sweet sugary custard
and then it's got a sweet outside rather than it just being like a Savory inside and then a sweet
a Savory inside an industry outside if that makes sense so for me it's it's not just the
food in here it's the whole vibe it's just how we like it open air fan no aircon super super simple
hustle and bustle it's absolutely packed from the moment it opens to the moment they close this is
a Tuesday afternoon don't even think about coming here on a Saturday you're talking hour long queues
outside queues down the street but I just love as I say the whole Ambiance of the place outside
you've got all the bamboo steamers going 100 miles an hour they're steaming thousands and
thousands of different dim sum per day hundreds and hundreds of customers everyone's super super
friendly even though it's like a real local local mum and Pop Shop House Restaurant order
cooks are all wearing like a traditional white Chef outfit so Cheviot is definitely
definitely at the top of his game so I implore you guys to get down here check
it out for yourselves but we are not done yet because we're about to go to another Chinese
shop house and we're going to be getting some Guangdong Southern Chinese hand-made egg noodles
all right guys so now we're on to our second stop handmade Chinese noodles handmade Batman
it's only a few doors up from the dim sum restaurant how we're going to fit
it in I'm not so sure um but we will do our best you ready John I'm looking
forward to this one we walked past it when we came the handmade noodles look awesome