In our last video we showed you the side of Phuket that not many foreign tourists
showcase. It's always got a reputation of just being like really touristy as far as like
you have like Patong Beach and just you know it's just like geared to international tourists.
That's always what we think. Maybe it's a misconception for us. Until we found
Phuket Town. Old Phuket Town. We are so blown away by how diverse their food is.
And it makes sense because Phuket was a port along the trading routes.
Now we are going to dive into this food culture scene and show you
in camera because we already have a few bites or taste of it before and we're like just so blown
away so decided to figure out how many more or how much more food culture here in Phuket has to offer.
So this roti is being made fresh in the front using charcoal to fire
the flat top, which is really cool. I love seeing that. And this roti looks very flaky. Let's try it.
It's very crisp and flaky. Not too oily. Really nice flavor.
I really want to try it with this curry. After being in Malaysia for a year,
I love "banjiring" or flooding roti with curry. Gonna try it with this Massaman beef
That curry has such a wonderful flavor. The cumin
hit, the cinnamon, the cardamom, clove. All those flavors are really nice.
I love this big slice of beef
The Massaman curry has the Indian and Persian influence. And you have the peanuts here, this gravy, big
chunks of beef. The beef is really tender, great flavor. What I like about it though is that
the curry itself is not really thick, but it's still very rich in flavor.
So you combine this and you also have this nice egg too, you have a perfect breakfast.
A classic spot here in Phuket you gotta try for breakfast.
Curry that's like sweet a little bit, but still got a kick.
So good. And we also have this chicken curry well both are different. Actually beef is
more intense flavor. Chicken is extremely soft, I love it.
And just the beauty is when you just add this curry, egg, roti, you get that ultimate
bite. That's what you've got to do when you're here. Put a piece of beef on there too. Malaysia style
I love the combo of textures there. That crispy, chewy beef
that's soft egg all combined together. Wonderful. I personally prefer the beef more
than the chicken. I agree the chicken is good, but the beef. I think if I had to pick one, I'm going with the beef.
We have lobah aka fried pork offal. Intestine. And confusingly this is
called kien though it looks like lobak from Malaysia. Lobah, not lobak.
Very soft. It's fried, but it's not really oily. Now let's try it with the sauce.
Sweet, spicy. It's got a little bit of peanut here too. Compliments the innards very
well. I think you've got to pair it together. Really digging this dish. The lobah is awesome.
Look at this. This is intestines right here.
Wow. That is amazing. I love this. It doesn't even have that offal taste. I think it's just very well
seasoned. One of my favorite dishes in Penang is lobak. It's a five spice pork roll wrapped in
bean curd skin fried. This looks very similar. I'm very curious to try it and see how it compares.
Very similar. Not as heavy on the five spice and the pork itself is not like
strips like the lobak in Penang but reminds me a lot about it. Though I
think it is missing some of that five spice flavor. Comparison, but for this one it's good.
That snack was delicious. I really like those pork intestines. It's another thing that's like a
Chinese influence here which is very cool. So Lock Tien definitely check it out right in the
middle of Old Town. Now we're gonna check another spot. Oh this is a day filled with food.
So we're heading to our second spot, uh third spot. Yeah third spot of the day. Alright let's go.
So one of the signature dishes here in Phuket Town is Hokkien noodles. And we got two versions.
We have the dry version and the wet version here. The funny thing is that in Malaysia we
ate a lot of Hokkien mee and the Hokkien mee we ate in Penang is like a broth kind of like this. But
that one's more of like a reddish broth this is a very clear one. It's made with prawn. Let's try that broth.
Very strong prawn flavor, very clean. Not too salty. I like how there's a lot of different things in
here. This piece of shrimp, there's greens, you actually have nice wontons here, yellow noodle,
fried shallots. There's so much going on in here. Slice of pork. Got a nice peppery flavor in that wonton.
And that makes sense because a lot of Chinese people in Phuket are Hokkien descent.
Very nice chewy bouncy noodles. I really like the texture of these yellow noodles. This is a great
dish. I like how it's so light. It doesn't feel so overbearing in the hot weather here in Phuket. Delicious.
Dry noodle is very different. I actually just got a bite of that delicious
pork lard in here and it's got that dark soy sauce. A little sweet. I didn't get the
pork lard. Oh it's at the bottom you gotta dig for that treasure. The lard's at the bottom - that treasure.
Digging this too. It's hard to say which one I like better, because I do love that prawn broth, but
I'm really digging on this dry noodle. I'm also a big dry noodle fan.
Oh it's like a draw for me. I love them both for different reasons.
We love how this place is like so old and it's charming and everyone's so friendly. The owner is
so friendly. He's great. Yeah he's really chatty. Just like really ask where you're from and
uh it's really a place where the food's delicious. You come for the food, but you stay for the experience,
hospitality and the old school vibe in there. I felt like we were eating at his house. Awesome place.
Yep. There's a lot of great places here for Hokkien noodles, a specialty here in Phuket, but this one's
got a really something extra special to it. And that's it we're going to go get dinner with our friends.
All right we got here this is the Michelin reviewed, Michelin recognized o tao.
Here just outside the Old Town of Phuket. It's a beautiful dish. So you have chunks of taro,
which is really interesting to have, prawns, you have squid, you have the oysters in here, you have this sinful
crispy pork lard. Oh man. Gonna dig right in here. It's made with the egg and the starch.
It's like a textural masterpiece. You have that really chewy
starch in here with the egg and you have that bouncy prawn in here
too. And then that taro gives it a really like starchy texture. There's so much going on, it's really I
have to call it a textural masterpiece. It's also got a nice kick to it too. They put some chili in
here already and all the seafood. But then that sinful crispy chicharron pork lard here really
tops it off and makes it a whole nother level of dish. You can see why it's a very famous spot
And we love it.
We mentioned a lot in this video about how this Old Town of Phuket reminds us a lot of Penang and
this dish actually reminds me of a dish in Penang. The oh chien, the oyster omelet, because it does have
some small oysters in here. It's made with the egg and the starch and it is kind of like an omelet.
So you see they crack the eggs and mix all these ingredients together. This just takes it to another
level with the extra seafood and the pork lard. The pork lard is really what makes it extra special.
Everything is so soft and chewy and then you bite that chicharron and it's like a whole
new world. Adds a new dimension. Cooking it with the charcoal over here doing that extra waking
it's amazing so yeah like the texture masterpiece really breaks down to chewy, starchy, bouncy, crispy.
There's just so much going on in here. You've got to try this in Phuket. It's a Phuket classic dish and
you have to try it.