Ютуб канал "Best Ever Food Review Show" | Продвижение Ютуб канала

Surviving 24 Hours with Africa's Toughest Tribe!!

✈️EXPLORE ETHIOPIA » http://GoFurther.Tours 🇮🇳BEST EVER FOOD INDIA » ...

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DASSANECH TRIBE | AFOR VILLAGE

🇪🇹FISH AND PORRIDGE: For porridge, boil water, add salt, and mix in maize flour mixed with sorghum until done.

🇪🇹ALEKO: Boil water and add morenga. Add a little salt.

🇪🇹BBQ GOAT MEAT: Skewer the meat and cook it.

#BEFRS #BestEverFoodReviewShow #BestEverEthiopiaTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
HOST » Sonny Side
CO-HOST » Bre and Merci
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR: Thái Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL FIXER » GoFurther.Tours | Birhanu

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Tribal African Food Challenge!! Surviving a Day With the Hamar!!

✈️EXPLORE ETHIOPIA » http://GoFurther.Tours 🇮🇳BEST EVER FOOD INDIA » ...

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👕 GRAB OUR MERCH » https://befrs.shop/
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon

Like our music? Enjoy a free 30-day of Epidemic ...Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS
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1. HAMER TRIBE | DELEBAYENO VILLAGE
INTERVIEWEE: Gayto Girma

🇪🇹BALESHA (BREAD) WITH MILK: Mix wheat flour with boiling water, rub butter on a clay stone, place on a clay cooking vessel, flatten the bread, cook, and flip it. Serve with fresh cow milk.

🇪🇹RAW BLOOD
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2. DAMEKA MARKET

🇪🇹BOILED CORN

🇪🇹SORGHUM BEER

🇪🇹HONEY WINE

🇪🇹SOUP: Chop the meat and place it in a clay pot with water. Add chopped goat meat, including full intestines with blood. Sew it shut and tie. Let it cook for about 1.5 hours.

🇪🇹COFFEE BEAN TEA: Boil water and add coffee bean shells.

🇪🇹BBQ GOAT MEAT: Skewer the meat and cook it by the fire for about 1 hour.

#BEFRS #BestEverFoodReviewShow #BestEverEthiopiaTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
HOST » Sonny Side
CO-HOST » Gayto Girma
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR: Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL FIXER » GoFurther.Tours | Birhanu

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

This Tribe Survives On One Food!! Africa's Miracle Plant!!

Thanks to BetterHelp for sponsoring this video! Visit ...

Thanks to BetterHelp for sponsoring this video! Visit https://betterhelp.com/besteverfood to get 10% off your first month today!

✈️EXPLORE ETHIOPIA » http://GoFurther.Tours
👕 GRAB OUR MERCH » https://befrs.shop/
💗 SUPPORT OUR MISSION ...» http://bit.ly/BestEverPatreon

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS
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1. DORZE BODO VILLAGE
INTERVIEWEES: Chief’s son: Kuru | Chief’s name: Zenebe

🇪🇹FALSE BANANA BREAD: Cut the false banana root, extract the inner skin, and ferment it for up to 8 months. After fermentation, chop and knead it with water. Serve with Dorze spicy pepper sauce. Collect the blood from the cow, chop the meat, and lay it on false banana leaves with local herbs. Enjoy!

🇪🇹CHILI SAUCE: To make the spicy sauce, finely mash small red chilies and combine them with water, ginger, coriander, and black cumin. Then, add bile and mix thoroughly.

🇪🇹KIKIL: In a large pot, chop onions and add turmeric. Next, add meat with bones and let it cook for approximately 1 hour. Finally, incorporate cow butter and additional meat into the pot.

🇪🇹AMICHO: Amicho is an Ethiopian root vegetable. It is the starchy underground “corm” from the root of the Enset plant (false banana). It’s typically treated like a potato, and boiled.

🇪🇹SUSA TATA: In a pot with simmering water, briefly cook the intestines for 5 minutes, then remove and clean them thoroughly. In a large wok, heat cooking oil, add chopped red onion and blood, and mix. Incorporate the intestines and continue stirring until they become crumbly. As a finishing touch, add a bit of melted cow butter.

#BEFRS #BestEverFoodReviewShow #BestEverEthiopiaTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR: Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL FIXER » GoFurther.Tours | Birhanu

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Africa's BEST Street Food is in THIS Country!!

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✈️EXPLORE ETHIOPIA » http://GoFurther.Tours
👕 GRAB OUR MERCH » https://befrs.shop/
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW MAHIDER KEBEDE » @mahider.k
📷 FOLLOW AYDA » @balemoya | https://thebalemoya.com/products/exquisite-ethiopian-food-tour-experience

Like our music? Enjoy ...a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS
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1. ADDIS ABABA
INTERVIEWEE: Abyenhe

🇪🇹INJERA: Begin by mixing teff flour and water, letting the mixture ferment for a day to prevent excessive sourness. Simultaneously, create maize dough for added softness and texture. Combine the two doughs and allow them to ferment for approximately 2 days. For cooking, apply gomenzera on the flat stove to clean it, then place the injera mix on the flattop briefly, typically for a few seconds, to achieve the desired result.
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2. MERKATO MARKET
ADDRESS: Dubai tera building, Addis Ababa, Ethiopia
INTERVIEWEE: Yidenekachew
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3. EFRATHA
ADDRESS: 2PGQ+P2V, Addis Ababa, Ethiopia

🇪🇹DORO WAT: In a pot, combine chopped onions and cooking oil, then cook for 6 hours. Add berbere and salt, followed by garlic and onion salt. Incorporate chicken and clarified butter. Serve on injera for a delectable meal.
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4. TERU COFFEE
ADDRESS: 2Q2P+PF7, Unnamed Road, Addis Ababa, Ethiopia

🇪🇹COFFEE CEREMONY: Roast green coffee beans for 5 minutes, crush them in a mortar, and heat water separately. Mix the crushed beans with hot water, strain by pouring between cups, add rue for flavor, and serve on injera.
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5. HANA MAJET
ADDRESS: Around Gerji Sunshine Addis Ababa, 1000, Ethiopia

🇪🇹BEYAYNETU (Red Lentil Stew): Add water to a pot, then cooking oil, chopped onion, and red chili powder. Mix in red lentils, stirring thoroughly. Gradually add more water while stirring to achieve the desired consistency. To make lentil stew, start by washing the lentils. Next, in a pot, cook one or two finely diced onions for about 2 minutes. Add 2 spoonfuls of berbere spice and cook for 3 more minutes. Mix in the lentils and cook for 10 to 15 minutes. Finally, add garlic to enhance the flavor.
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YILMA BUTCHER
ADDRESS: 2Q4M+C25, Addis Ababa, Ethiopia

🇪🇹BEEF TARTARE: To create the raw beef dish, start by chopping and mincing the beef. Incorporate diced onion and jalapeño, followed by the addition of a red spice blend called mitmita, composed of four local spices. Enhance the flavors with a drizzle of olive oil. Thoroughly combine all the elements using two small plates, ensuring a well-mixed and delicious beef mixture.

🇪🇹TIBS: Pieces of the beef meat soaked in the big cooking oil pot for 15 seconds and then put on a hot big pan.

#BEFRS #BestEverFoodReviewShow #BestEverEthiopiaTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR: Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL FIXER » GoFurther.Tours | Birhanu

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Tribe Feeds Foreigner For the First Time!! Africa's Most Stunning Country!!

✈️EXPLORE ETHIOPIA » http://GoFurther.Tours 👕 GRAB OUR MERCH » ...

✈️EXPLORE ETHIOPIA » http://GoFurther.Tours
👕 GRAB OUR MERCH » https://befrs.shop/
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS ...
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🇪🇹ETHIOPIA: Ethiopia, a diverse and culturally rich country in the Horn of Africa, boasts a population as varied as its landscapes. With over 110 million people, Ethiopia's multicultural fabric is woven from numerous ethnic groups, languages, and traditions. The country's history, deeply intertwined with religion and empire, has shaped its unique cultural tapestry. Ethiopian cuisine, renowned for its distinctive flavors and communal dining rituals, reflects this rich heritage. The cuisine's depth stems from a blend of indigenous ingredients along with influences from neighboring regions like the Middle East and Mediterranean, resulting in a culinary experience that's as fascinating as the country itself. Join us on the #BestEverEthiopiaTour

#BEFRS #BestEverFoodReviewShow #BestEverEthiopiaTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
TRAILER EDITOR: Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL FIXER » GoFurther.Tours | Birhanu

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Vietnam's 12 SUPER CHEAP Street Foods!! Less than a dollar!!

Thanks to BetterHelp for sponsoring this video! Visit ...

Thanks to BetterHelp for sponsoring this video! Visit https://betterhelp.com/besteverfood to get 10% off your first month today!

👕 GRAB OUR MERCH » https://befrs.shop/
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
Like our music? ...Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. CHUỐI NẾP NƯỚNG LÁ DỨA TRỊNH ĐÌNH TRỌNG
ADDRESS: 7/1 Trịnh Đình Trọng street, District 11, HCMC
GRILLED PANDAN LEAF–WRAPPED BANANA
PRICE: 20,000 VN / 0.85 USD
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2.ĂN VẶT THIÊN VŨ
ADDRESS:371/30/8 Trường Chinh street, Ward 14, District Tân Bình, HCMC
ROLLED RICE PAPER ROLL
PRICE: 37,000 VND / $1.58 USD
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3. BÁNH ỐNG LÁ DỨA ĐƯỜNG NGUYỄN TRÃI
ADDRESS: 45 Nguyễn Trãi street, Ward 2, District 5, HCMC
STEAMED PANDAN TUBE CAKE WRAPPED IN RICE PAPER
PRICE: 10,000 VND / $0.43 USD per roll
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4. CÀ RI BÀ BÉ
ADDRESS: 2 Tản Đà street, Ward 10, District 5, HCMC
UNLAID CHICKEN EGG CURRY
PRICE: 80,000 VND / $3.41 USD with extras
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5. NEM CHẢ TRÉ CÔ NGUYỆT
ADDRESS: 281 Nguyễn Thượng Hiền street, Ward 4, District 3, HCMC
FERMENTED PORK SKIN SALAD
PRICE: 50,000 VND / $2.13 USD
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6. ĂN VẶT BẾP BÀ MẬP
ADDRESS: 39 Nguyễn Thượng Hiền street, Ward 5, District 3, HCMC
CRISPY BALUT EGG
PRICE: 40,000 VND / $1.71 USD
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7. BAO TỬ CÁ CHIÊN GIÒN HOÀNG NHI
ADDRESS: 17 Block S, Ngô Gia Tự apartment building, Hoà Hảo street, Ward 2, District 10, HCMC
CRISPY FISH STOMACH
PRICE: 30,000 VND / $1.28 USD
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8.LUCKY QUÁN - LẨU THÁI 1 NGƯỜI
ADDRESS: 001 Block A, Ấn Quang apartment building, Bà Hạt street, Ward 9, District 10, HCMC
LẨU THÁI 1 NGƯỜI (PERSONAL HOTPOT)
PRICE: 39,000 VND / $1.66 USD
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9. KHÔ MỰC NHÀ THỜ ĐỨC BÀ
ADDRESS: 2 Công Xã Paris street, Ward Bến Nghé, District 1, HCMC
FRIED DRIED SQUID WITH GARLIC FISH SAUCE
PRICE: 80,000-150,000 VND / $3.41-6.40 USD
#BEFRS #BestEverFoodReviewShow #BestEverVietnamTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR: Thái Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Terryh Nguyen
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Surviving Laos!! Eating The Rarest Food in Southeast Asia!!

👕 GRAB OUR MERCH » https://befrs.shop/ 💗 SUPPORT OUR MISSION » ...

👕 GRAB OUR MERCH » https://befrs.shop/
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW YIA VANG ON IG » @yiavang70

Like our music? Enjoy a free 30-day of Epidemic Sound for the ...best royalty-free music: http://share.epidemicsound.com/BEFRS
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#BEFRS #BestEverFoodReviewShow #BestEverLaosTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITORS: Dương Quốc Huy, Ngọc Lê Hồng, Thái Đỗ + Khang Bui
COMPILATION EDITOR: Nguyễn Hoàng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Mylinh To
LOCAL PRODUCER » Thongkhoon Sayalath

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Cooking Hmong Food in an American Missile in Laos!!

Thanks to BetterHelp for sponsoring this video! Visit ...

Thanks to BetterHelp for sponsoring this video! Visit https://betterhelp.com/besteverfood to get 10% off your first month today!

👕 GRAB OUR MERCH » https://befrs.shop/
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW YIA ...VANG ON IG » @yiavang70

Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS
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1. BAN TA VILLAGE
INTERVIEWEE: Mr. Nengyongsong Jongja, Mis. Yau Ya, Lue Song, Mr. Kamar Song, Mr. Nouyang + Mrs. Phaua

🇱🇦STICKY RICE PATTIES: Soak sticky rice for 1 hour. Steam 3kg for 1 hour, 10 mins. Pound steamed rice till sticky. Mix egg yolks. Wrap in leaf, grill till non-sticky.

🇱🇦RAW BUFFALO & BILE LAAP: Dice buffalo meat & liver. Extract bile from sack. Mix with rice powder, coriander, mint, pepper, onion, galanga, lemongrass, chili, bile, salt, MSG.

🇱🇦BUFFALO HEART: Slice the Buffalo heart, season with garlic, lemongrass, salt, MSG, chilli and fish sauce, place on bamboo skewers. Grill over fire.

🇱🇦STIR-FRIED BUFFALO: Slice the Buffalo heart, season with garlic, lemongrass, salt, MSG, chilli and fish sauce, place on bamboo skewers. Grill over fire.

🇱🇦BUFFALO SOUP

🇱🇦BOILED BUFFALO MEAT

#BEFRS #BestEverFoodReviewShow #BestEverLaosTour
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Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Mylinh To
LOCAL PRODUCER » Thongkhoon Sayalath

Selected tracks via Audio Network
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Hmong Army Cooks Huge Jungle Pig and RATS!! Laos Village Food!!

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1. BAN LONG LUN
INTERVIEWEE: Mr Failonglee, Mrs Xai Yang, Mr Yachongtor, Mr Pheng Kaenkham and Mrs Nin Kaenkham

🇱🇦SQUIRREL STEW: Skewer the squirrel, cook over fire until dry (10-15 mins). Cut into chunks. Soak split chili wood in water. Toast lemongrass, add to water. Boil squirrel chunks, grilled garlic, and grilled shallots. Add grilled chili, spicy wood, sticky rice. Mix, add salt, MSG. Include banana flower, and eggplant. Boil 10-15 mins.

🇱🇦SQUIRREL IN BANANA LEAVES: Pound sticky rice for flour. Clean and mince squirrel meat. Prepare lemongrass, spring onion, chili. Mix rice flour, salt, MSG, water for paste. Add minced squirrel, lemongrass, onion, and coriander. Wrap in banana leaves, secure. Place in bamboo basket. Steam 40 mins - 1 hr.

🇱🇦BBQ RAT: Clean rat. Mix MSG, salt, garlic, pepper, chili, coriander, and lemongrass in mortar. Make seasoning paste. Coat rat with paste. BBQ over fire for 1 hour.

🇱🇦BOAR FAT SOUP: Boil hot water for 10 minutes to simmer (not boil). Add the pork fat, salt, and MSG. Leave for 25 minutes to boil. Then add the Hmong mustard greens. Simmer for 5 minutes.

🇱🇦BOAR SAUSAGE: Mince boar meat and fat. Mix with salt, MSG, spring onion, coriander, garlic. Mash well. Stuff in the intestine casing for sausages. Boil 25 mins. BBQ 35 mins till yellow.

🇱🇦BOAR BBQ: Boil the boar meat until cooked. Season with salt and MSG. BBQ the cuts of meat for 20 minutes. The fat takes longer, around 45-50 minutes.

#BEFRS #BestEverFoodReviewShow #BestEverLaosTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
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💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Mylinh To
LOCAL PRODUCER » Thongkhoon Sayalath

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

LIVE CRAB SALAD!! Exotic Village Food in Laos!!

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1. BOR HEA VILLAGE
INTERVIEWEE: Mr Pheng Kaenkham and Mrs Nin Kaenkham
🇱🇦ANT EGG OMELETTE: Break the eggs into a mixing bowl, break the yolk, add some salt, MSG, and mix. Add coriander and spring onion. Add the ant eggs. Fry the omelette in palm oil for 5 minutes.
🇱🇦ANT EGG SOUP: Add water to a pot and put it on fire. Add salt and MSG to the pot. Smash lemongrass and ginger and add them to the pot. Add Melientha suavis and green chili. Add ant eggs. Add spring onion and coriander. Simmer for 20-25 minutes. Serve hot.
🇱🇦JUMPING SHRIMP SALAD: Lemongrass, red and green chillis, spring onion, coriander, toasted rice flour, MSG, salt, lime, (badak) fermented fish sauce.
🇱🇦CRAB PAPAYA SALAD: Add garlic and toasted chili. Include a bit of MSG and a touch of salt. Mix in some sugar and fermented fish sauce. Squeeze in lime juice and add eggplant and baby tomatoes. Mix.
🇱🇦LAAB TAO (Spicy Algae Salad): Fry and pound sesame seeds. Grill crispy chilli. Boil fermented fish sauce. Grill garlic, onion, and chilli. Cook and chop local eggplant. Cut algae, pan-cook. Pound chilli, garlic, onion, MSG, salt. Add algae, sesame, fish sauce, spring onion, coriander. Mix and pound all. Add eggplant, mix again.
#BEFRS #BestEverFoodReviewShow #BestEverLaosTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Thái Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Mylinh To
LOCAL PRODUCER » Thongkhoon Sayalath
TRANSLATOR » Phakhinda Khanthavilay (Mina) | IG: @phakhindaphotography
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Asia's Most Shocking Jungle Food!! Meet the Khmu People!!

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1. TALAT MUANG FUANG MARKET
ADDRESS: M448+MG7, Vientiane, Laos
INTERVIEWEE: Miss Bang

🇱🇦PING NOK (BBQ BIRD): Stuff the birds with garlic, spring onion, MSG, salt, and sugar. Grill for 15-20 minutes.

🇱🇦PING MOU (PORK TONGUE):Boil the pork tongue until cooked. Marinate with lemongrass, garlic, salt, MSG, and sugar. Grill until browned.

🇱🇦AU MAK PHET (CHILI SAUSAGE): Mix ground pork, chili, garlic, lemongrass, shallots, salt, and MSG. Stuff into casings and grill for 20 minutes.

💸PRICE: Ping Nok + Au Mak Phet - 10,000kip / $0.51 USD | Ping Mou - 20,000kip / $1.02 USD
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2. MR KHAMON’S HOME
ADDRESS: Muang Fuang

🇱🇦FERMENTED SWALLOWS: start by pounding garlic, onion, spring onion, coriander, lemongrass, and local spicy pepper into a paste. Mix the paste thoroughly with the swallows in a banana leaf, then wrap it securely and clamp it onto a bamboo skewer. Cook the wrapped dish over a fire for approximately 30 minutes until it's fully cooked and infused with the delightful flavors of the spices and herbs.

🇱🇦MONITOR LIZARD: Chop the meat of the lizard, add salt, MSG, garlic, and a bit of water to the meat. Fry the meat for 10 minutes. Boil the lizard skin for 15 minutes, then chop it and mix it with the meat. Add spring onion, galangal, lemon juice, mint, rice powder, and chili powder to the mixture. Season after cooking and mix everything together.

🇱🇦BAT IN BAMBOO TUBES: Wash the bat in water. Burn the hair of the bat, as they like the taste of the burn. Wash the bat again and cut it in half without cleaning. Mix together chilies, lemongrass, galangal (ginger), garlic, Sichuan pepper, MSG, and salt. Pound the mixture to create a paste. Pour the paste over the bat and mix it in. Add shallots, coriander, dill, spring onion, more MSG, more salt, and water. Put the bat in a bamboo tube. Add water to the bamboo tube. Cover the tube by stuffing a banana leaf in it. Cook the bat in the bamboo tube for 30 minutes.

#BEFRS #BestEverFoodReviewShow #BestEverLaosTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Mylinh To
LOCAL PRODUCER » Thongkhoon Sayalath
TRANSLATORS » (1) Anong and (2) Phai

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

24 Hours of Eating Bizarre Laos Street Food!!

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- - - - - - - - - - - - - - - - -
1. CLAY POT KHAO POON
ADDRESS: Fa Tower, Chao Anou Road, Vientiane, Laos
OPERATION HOURS: 8am-3pm, Mon-Sat

🇱🇦KHAO POON PORK AND COCONUT MILK: Boil pork bones and skin to make stock, then add a special paste made from chili, onions, and garlic and cook for 1.5 hours. Next, incorporate coconut milk, fish sauce, white soya sauce, sugar, and MSG into the soup. Boil the blood cake separately and add it to the soup along with vermicelli noodles (Khao Poon). Serve with a side of coriander and herbs.

💸PRICE: 50,000kip / $2.56 USD for bowl
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2. SOMECHAI LAAD RESTAURANT
ADDRESS: GGR+R8M ບ້ານສີບຸນເຮືອງ Laos
INTERVIEWEE: Miss Somechai Livongsa
OPERATION HOURS: 8:00-14:30

🇱🇦LAAD: Clean and slice the beef meat, liver, and boiled stomachs that were cooked for 3 hours. Mix them in a bowl with powder chili, rice powder, MSG, fish sauce, gastric acid, fermented fish sauce, and bile juice. Add mint, coriander, and bean sprouts and mix well. Top with broken raw stomach pieces and serve with boiled intestine fluid (poo) sauce in a black jar.

🇱🇦SOI JOUK: Slice the beef and liver into smaller pieces. Combine the cooked stomachs with the sliced beef, sliced liver, coriander, and mint. Wrap the mixture using the raw stomachs to form a roll. Serve the roll on top of lettuce, accompanied by gastric acid sauce and coriander.

💸PRICE: Laad - 50,000kip / $2.56 USD | Soi Jouk - 70,000kip / $3.56 USD
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3. MISS SOMEDEUN KEOMANY’S HOME

🇱🇦CICADA SKEWER: Season the cicadas with pork seasoning, MSG, and salt, then grill them over fire. Serve the grilled cicadas on a stick with Hmong cabbage pickle for a delicious and unique dish.

💸PRICE: 8000kip/$0.41 USD
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4. NONG NIAW MARKET
ADDRESS: 2G2V+RGQ, Vientiane, Laos
INTERVIEWEE: Miss Somedeun Keomany

🇱🇦MAGIC BUG/STINK BUGS
💸PRICE: 60,000kip/$3.07 USD

🇱🇦BEE HONEYCOMB LARVAE
💸PRICE: 20,000kip/$1.02 USD

#BEFRS #BestEverFoodReviewShow #BestEverLaosTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Khang Bùi
COLOR & MASTER » Quí Nguyễn
PRODUCER » Mylinh To
LOCAL PRODUCER » Thongkhoon Sayalath
TRANSLATORS » Phakhinda Khanthavilay (Mina) | Instagram @phakhindaphotography + (1) Anong and (2) Phai

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Eating in the World’s Most Bombed Country!!

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Like our music? Enjoy a free 30-day of Epidemic Sound for the ...best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
🇱🇦LAOS: Laos is a charming Southeast Asian country known for its rich cultural heritage and breathtaking landscapes. It is home to 7 million people. When it comes to cuisine, Laotian food reflects the country's diverse cultural influences. The cuisine is a delightful blend of flavors from Thai, Vietnamese, and Chinese culinary traditions. With an emphasis on fresh herbs, aromatic spices, and sticky rice as a staple, Laotian cuisine is a true culinary adventure for food enthusiasts. Join us as we taste our way across Laos!
#BEFRS #BestEverFoodReviewShow #BestEverLaosTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITORS » Dương Quốc Huy, Lê Anh Đỗ, Ngọc Lê Hồng, Thái Đỗ, Khang Bùi
TRAILER EDITOR » Thái Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Mylinh To
LOCAL PRODUCER » Thongkhoon Sayalath
TRANSLATOR » Phakhinda Khanthavilay (Mina) | Instagram @phakhindaphotography
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

How Muslims Survive in the Land Of Pork!! Halal Viet Street Food!!

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👕 GRAB OUR MERCH » https://befrs.shop/
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1. HALAL PHỞ LADY
ADDRESS: Alley 157B Dương Bá Trạc street, Ward 1, District 8, HCMC
INTERVIEWEE: (Aunt) Na
OPERATION HOURS: 6AM-10AM

PHỞ BÒ HALAL (Halal Beef Pho): Boil beef bones for broth. Add rock sugar, star anise, and cinnamon leaves. Blanch rice noodle, bean sprouts, beef slices, and beef balls. Ladle broth on top. Serve with cilantro, Vietnamese mint, Thai basil, lime, and chili.

PRICE: 30,000-40,000 VND / $1.28-$1.70 USD
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2. HALAL CƠM TẤM LADY
ADDRESS: 157A/10 Duong Ba Trac street, Ward 1, District 8, HCMC
INTERVIEWEE: (Aunt) Aysah
OPERATION HOURS: 6:30AM-10AM

CƠM TẤM HALAL (Halal Broken Rice): Tenderize the beef, then marinate it with garlic, lemongrass, oil, soy sauce, chili sauce, cooking oil, and palm sugar. For the egg cake, mix minced meat with glass noodles, spring onions, and chopped mushrooms, then cook for 30 minutes, adding beaten egg yolk on top and cooking for another 5 minutes. Grill the beef over charcoal fire and serve it with broken rice, pickled vegetables, cucumber, and concentrated fish sauce.

PRICE: 25,000-30,000 VND / $1.06-1.28 USD
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3. HALAL FISH NOODLE LADY
ADDRESS: Alley 157B, Duong Ba Trac street, Ward 1, District 8, HCMC
INTERVIEWEE: Aysah
OPERATION HOURS: 9AM-11AM

BÚN CÁ NGƯỜI CHĂM (Chăm-style fish noodle soup): Boil snakehead fish, then repeat with turmeric water for color. Prepare broth with turmeric powder, minced purple shallots, lemongrass, banana flower stems, spring onions, garlic, and rock sugar. Assemble with rice vermicelli, fish, bean sprouts, shredded water spinach, banana blossoms, daisy flowers, Vietnamese coriander, and chili.

TUNG LÒ MÒ / TUNG LAMAOW (Chăm-style beef sausage): Mix beef with cow fat, then marinate in salt, sugar, MSG, and pepper. Stuff the marinated beef in cow intestine, then sun-dry. Deep-fry before eating.

PRICE: Fish soup - 30,000-40,000 VND / $1.28-$1.71 USD | Beef sausage - 100,000 VND/$4.23 USD per bag
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4. MOSQUE FEAST
ADDRESS: Jamiul Anwar Mosque (pronounced as Ya-mi-ul An-waa), 157B/9 Duong Ba Trac street, Ward 1, District 8, HCMC
INTERVIEWEE: Duso (Chef) + Hj Gozalay (Imam)

CÀ RI CHÀ / CÀ RI NGƯỜI CHĂM (Java curry / Chăm-style curry): Marinate meat with salt and turmeric and stir-fry for 30 minutes. Heat coconut oil and add lemongrass, ginger, salt, and turmeric powder. Stir for 15 minutes. Add oil, curry leaves, cinnamon, cloves, star anise, cardamom, and cumin powder. Add minced purple shallots, garlic, fresh chili, and dried chili. Add meat and stir. Pour in beaten coconut milk, coconut cream, and curry powder. Add salt and sugar.

CÁ NƯỚNG (Grilled fish): Stuff fish with lemongrass and marinate with salt, then grill it. Dipping sauce: Mix purple onion, tamarind, sugar, and MSG.

#BEFRS #BestEverFoodReviewShow #BestEverVietnamTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Tran Quang Dao
CAMERA OPERATOR » Dinh Tuan Anh
EPISODE EDITOR » Thái Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » TerryH Nguyen
LOCAL GUIDE » Duso Muhammad

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Surviving Australia!! Catching & Cooking Their WILDEST Animals!!

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📷 FOLLOW ANDREW » IG: @frasera | YouTube: https://www.youtube.com/c/PowerUpguide

Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
#BEFRS #BestEverFoodReviewShow #BestEverAustraliaTour
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITORS: Dương Quốc Huy, Lê Anh Đỗ, Ngọc Lê Hồng, Thái Đỗ
COMPILATION EDITOR: Nguyễn Hoàng
COLOR & MASTER » Quí Nguyễn
PRODUCERS » Khoi Chung + Nhi Huynh
LOCAL GUIDE » Hamed Zare Moghaddam | Pardis Media

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Cooking Australia’s Biggest Bird!! 10 Pound Gizzard!!

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Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. THE EMU FARMERS COMPANY
ADDRESS: Tragowel, Victoria, Australia
WEBSITE: https://www.emufarmers.com.au/
INTERVIEWEES: Jeff Long, Jane Long, Steve Meharry + Kris Milburn

🇦🇺 FRIED EMU GIZZARD: Clean and rinse gizzard, boil for 2 hours until tender, then slice. Fry garlic, gizzard, and capsicum with salt until golden brown and crispy. Serve as a tasty snack or appetizer.

🇦🇺EMU OIL
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2. JEFF’S HOUSE
INTERVIEWEES: Jeff Long, Jane Long

🇦🇺STIR-FRIED FLAT FILLET: Combine minced garlic, sliced onion, ginger paste, sesame oil, honey, and red wine in a bowl. Coat flat fillet slices with the marinade, refrigerate overnight. Heat oil in a wok, stir-fry the marinated fillet for 2-3 minutes until done. Serve hot with rice or vegetables.

🇦🇺OVEN ROASTED FAN FILLET: Preheat oven to 428°F (220°C). Cut zucchini, eggplant, potato, and pumpkin into bite-sized pieces. Place on a baking sheet and sprinkle with garlic powder, sweet paprika, and chili powder. Drizzle with olive oil. Bake for 20 minutes. Season fan fillet with salt, pepper, and herbs. Place in roasting dish, spray with olive oil. After 20 minutes, add fan fillet to oven and roast for 13 minutes. Remove fan fillet and wrap in foil and towel. Rest for 10 minutes. Slice and serve with roasted vegetables.

🇦🇺EMU NECK SOUP: Use the bandsaw to divide the neck into smaller pieces. For emu neck soup, heat oil in a pot, brown onions, fry emu neck, then add stock, carrots, potatoes, pumpkin, peppers, zucchini, and capsicum. Simmer and cook for three hours. Serve hot.

#BEFRS #BestEverFoodReviewShow #BestEverAustraliaTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCERS » Khoi Chung + Nhi Huynh
LOCAL GUIDE » Hamed Zare Moghaddam | Pardis Media

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Australia’s Wallaby Terminator!! Turning Game to Gourmet Dining!!

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Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. LENAH GAME MEATS
ADDRESS: 315 George Town Rd, Rocherlea TAS 7248, Australia
INTERVIEWEE: John Kelly
🇦🇺 SMOKED WALLABY
🇦🇺WALLABY SALAMI
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2. JOHN’S HOUSE
INTERVIEWEES: John Kelly, Katrina Kelly + Scott Chorley
🇦🇺POTTED POSSUM A LA BENNELONG: Cut the belly pork and fat into small cubes. Use a chopper to divide the possum while keeping it on the bone. Put all the ingredients in a pot and bring to a boil, then simmer tightly covered at 150 degrees for 4 to 5 hours until the meat is tender. Once cooled, remove the flesh from the bone and shred it. Combine the shredded meat and fat with other ingredients.
For the sauce, thinly slice 4 pears and mix them with 4 tablespoons each of cider vinegar and brown sugar, along with 1 cup of riberries. Simmer the sugar, cider, and sliced pears in a pan. Toss the mixture until the liquid has almost evaporated, then add the riberries and toss for another minute. Let the sauce cool and store any excess in jars.
🇦🇺CRUMBLED WALLABY WINGS: Add the eggs to a flat container and whisk with a tiny bit of water. Mix the breadcrumbs with the pepper berry, salt, and rosemary in a small bowl. Coat the slow-cooked wings with flour, dip them in egg mix, and then crumble them. Oven fry for two minutes at 180˚C.
🇦🇺WALLABY KEBOB + VENISON FAN FILLET STEAK: To prepare wallabies and deer, start by grilling them on a flat top. Once cooked, let them rest in a pot for 5 minutes before cutting them on a board. For plating, arrange 2 kabobs and a venison fan fillet (from a fallow deer) on the plate, alongside a fruit salad made with pears and plums.
#BEFRS #BestEverFoodReviewShow #BestEverAustraliaTour
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCERS » Khoi Chung + Nhi Huynh
LOCAL GUIDE » Hamed Zare Moghaddam | Pardis Media
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Australia’s GIANT Rock Lobsters!! Hand Caught Tasmanian Seafood!!

👕 GRAB OUR MERCH » https://befrs.shop/ 💗 SUPPORT OUR MISSION » ...

👕 GRAB OUR MERCH » https://befrs.shop/
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW ANDREW » IG: @frasera | YouTube: https://www.youtube.com/c/PowerUpguide
Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. LOW HEAD BEACH
ADDRESS: Low Head, Tasmania, Australia
INTERVIEWEES: Tim Whybrow (@Tascastfishing) + Chris Bakon (@Tassieadventureman)
🇦🇺 SHALLOW-FRIED BACKFLIP ABALONE: Clean and pound abalone. Rinse and pat dry. Coat with breadcrumb mixture. Heat oil in a frying pan over medium-high heat. Add abalone and cook for 2-3 minutes on each side. Mix soy sauce and minced garlic for sauce. Cut cooked abalone into small pieces and wrap each piece in a lettuce leaf. Serve with sauce for dipping.
🇦🇺TASMANIAN ROCK LOBSTER ROLL: Grill halved Tasmanian rock lobster tails for 5-7 minutes. Mix tangy dressing, salt, and pepper for dressing. Chop cooked lobster. Spread cream cheese and chive on toasted bread rolls. Layer lettuce, chopped lobster, and drizzle with tangy dressing.
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2. MURES FISHING HOBART
ADDRESS: 243 Kennedy Dr, Cambridge TAS 7170, Australia
INTERVIEWEES: Jock Mure (General Manager) + Nathan Chilcott (Executive Chef)
🇦🇺FRESH TASMANIAN PACIFIC OYSTER: Scrub oyster shells clean. Secure: Hold firmly with towel. Find hinge. Insert knife and twist to loosen. Cut muscle along the shell edge. Remove top shell. Gently detach oyster. Serve with care.
🇦🇺CHILLED TASMANIAN SOUTHERN ROCK LOBSTER WITH MURES LIME AND CORIANDER AIOLI: Fill pot with water, vinegar, and sugar. Tag lobster to comply. Boil lobster for 20-30 mins until red. Cool in ice-filled bowl. Cut in half. Serve chilled with Mures Aioli.
🇦🇺MAKO SHARK FISH AND CHIPS: Take the Mako Shark belly cut for the best portion. Mix plain flour, self-raising flour, dock cider, salt, pepper, tarragon, and fresh dill in a bowl. Heat vegetable oil in a deep pan. Coat the Mako Shark fillet in plain flour, then dip in batter mixture. Fry in hot oil until golden brown and crispy, about 5-6 minutes. Remove from oil and drain on paper towel. Serve with side salad dressed with lemon juice, salt, and olive oil.
🇦🇺PAN-SEARED TASMANIAN BLUE-EYED TREVALLA: Cut Trevalla fillet. Melt butter, add caragan. Sear fillet, basting with butter. Pour butter and bake. Sauté asparagus in water, add salt, butter, and lime. Sauté spinach. Make lemon tarragon sauce with diced caragan. Plate spinach, asparagus, sauce. Add salmon caviar and olive oil. Serve pan-seared Trevalla on veggies with cracker.
#BEFRS #BestEverFoodReviewShow #BestEverAustraliaTour
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
UNDERWATER VIDEOGRAPHER » Tim Whybrow | https://www.youtube.com/@TascastFishing
EPISODE EDITOR »Thái Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCERS » Khoi Chung + Nhi Huynh
LOCAL GUIDE » Hamed Zare Moghaddam | Pardis Media
DIVER » https://www.youtube.com/@tassieadventureman
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Eating Sea Turtle!! Why The Australian Tradition Continues!!

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👕 GRAB OUR MERCH » https://befrs.shop/
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Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. CLINTON’S HOME
ADDRESS: Karratha, Australia
INTERVIEWEE: Clinton Walker

🇦🇺SAUTEED DUGONG MEAT: Chop garlic, ginger, chili, spring onion, and bok choy.
Cut the dugong meat into small pieces. Marinate in honey, and soy sauce for 30 minutes. Add oil and wait until the wok is hot. Add the meat to it, stirring for 5-7 minutes. Add the greens and quickly stir-fry for 3 minutes.
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2. BACK BEACH
INTERVIEWEE: Karziem Kerr-Bin Sali

🇦🇺GRILLED TURTLE LIVER: Cut the liver into thin slices. Grill them on cinder blocks and continuously flip them.

🇦🇺GRILLED TURTLE CHES TPLATE: Place the turtle chest plate meat on the fire with the support of 2 stones. Flip both sides to make sure it is fully cooked.

#BEFRS #BestEverFoodReviewShow #BestEverAustraliaTour
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR »Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Khoi Chung
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL PRODUCER » Clinton Walter | https://www.ngurrangga.com.au/

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Aboriginal Catch and Cook in West Australia!! Raw Sting Ray Liver!!

Thanks to BetterHelp for sponsoring this video! Visit ...

Thanks to BetterHelp for sponsoring this video! Visit https://betterhelp.com/besteverfood to get 10% off your first month today! Join the over 2,000,000 people taking charge of their mental health with the ...help of an experienced professional.

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Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. WITHNELL BAY
ADDRESS: Withnell Bay, Western Australia, Australia
INTERVIEWEE: Elijah Walker + Clinton Walker + Jaden Bobby

🇦🇺GRILLED LONG BOTTOM SNAILS: Catch the snail in shallow water, then grill them on the cinder.

🇦🇺GRILLED MUD CRABS: Hunt the mud crab in the mangrove areas. Grill them on cinders, and flip them every three minutes.

🇦🇺GRILLED STINGRAY: Catch a stingray with a spear. Grill on cinder. Flip every 3-4 minutes to make sure it is fully cooked.

🇦🇺 RAW STINGRAY LIVER

#BEFRS #BestEverFoodReviewShow #BestEverAustraliaTour
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR »Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Khoi Chung
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL PRODUCER » Clinton Walter | https://www.ngurrangga.com.au/

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Rare Kangaroo Cooked Underground!! Aboriginal Earth Oven in Australia!!

👕 GRAB OUR MERCH » https://befrs.shop/ 💗 SUPPORT OUR MISSION » ...

👕 GRAB OUR MERCH » https://befrs.shop/
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW ANDREW » IG: @frasera | YouTube: https://www.youtube.com/c/PowerUpguide
Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. SHERLOCK
ADDRESS: Sherlock, Western Australia, Australia
INTERVIEWEE: Elijah Walker + Clinton Walker + Jaden Bobby
🇦🇺VEGEMITE SANDWICH
💸PRICE: $5.00 AUD / $3.30 USD
🇦🇺UNDERGROUND GOANNA: In an underground pit, add a layer of snakewood cinder, then place the goanna in the hole. Add soil then add cinder on top of the soil and cook for 30 minutes.
🇦🇺DAMPER CAKE: Mix half plain flour and half self-rising flour. Mix them well by hand, and water. Put the dough out and start to mix it, cook on the cinder. Flip the cakes back and forth every 2 minutes
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2. PARADISE - NEAR KARRATHA AND ROEBOURNE
INTERVIEWEE: Clinton Walker + Gloria Lee-Aubrey
🇦🇺STUFFED KANGAROO STOMACH: Chop kidneys, spleen, and liver in chunks. Add the kangaroo backbone meat. Remove the stingy cuts. Dice onions, and potatoes. Add Garlic powder, salt, pepper, and oil. Fill in the bottom. Stuff and roll it up and seal. Grill on cinder then wrap with tin foil and place in the stove oven. Make a hole in the ground, and cinder at the bottom, and place the camp oven, and cinder on top. Cook for 30 minutes and then remove from charcoal.
🇦🇺DAMPER CAKE: Mix cooking oil, self-rising flour and baking flour, water together. Place it in the pot, spread them evenly by hand, and cook in the pot for 15 minutes.
🇦🇺KANGAROO HEART AND LIVER: Put the heart and liver in the cinder. Flip in a few seconds to make sure they are cooked from both sides
🇦🇺UNDERGROUND WALLAROO & KANGAROO: Set up the fire with snakewoods and river stones and grill the skin. Take out the guts and spread the blood. Cut at the end of the tails to tie. Stuff as many hot stones as possible inside the belly area. Stitch it up. Place the kangaroo and wallaroo in the hole. Cover them with hot sand first, and gradually add cinder and sand to ensure well-distributed heat. Cook for 2 hours.
#BEFRS #BestEverFoodReviewShow #BestEverAustraliaTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR: Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Khoi Chung
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL PRODUCER » Clinton Walter | https://www.ngurrangga.com.au/
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Australian Food Tour!! The Good, Bad and Heartbreaking!!

👕 GRAB OUR MERCH » https://befrs.shop/ 💗 SUPPORT OUR MISSION » ...

👕 GRAB OUR MERCH » https://befrs.shop/
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW ANDREW » IG: @frasera | YouTube: https://www.youtube.com/c/PowerUpguide
Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
🇦🇺AUSTRALIA: Australia, the land Down Under, is a captivating country known for its stunning landscapes, diverse wildlife, and vibrant cities. With a population of over 25 million people, it is the world's sixth-largest country by total area. Australia's cuisine reflects a fascinating blend of Indigenous, British, and diverse immigrant influences, resulting in a vibrant culinary landscape. Aboriginal bush foods, British staples, and flavors from Mediterranean, Southeast Asian, and Middle Eastern cuisines contribute to Australia's unique culinary heritage. Join us while we taste our way across Australia!
#BEFRS #BestEverFoodReviewShow #BestEverAustraliaTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
TRAILER EDITOR: Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Khoi Chung
PRODUCTION ASSISTANT » Nhi Huynh
LOCAL PRODUCER » Clinton Walter | https://www.ngurrangga.com.au/
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Surviving Peru!! Extreme Meats from Coast to Rainforest!!

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips 💗 SUPPORT OUR ...

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW ORO » IG: @oromotion + @carbonlimit

Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -

#BEFRS #BestEverFoodReviewShow #BestEverPeruTour
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITORS: Dương Quốc Huy, Lê Anh Đỗ, Ngọc Lê Hồng, Thái Đỗ
COMPILATION EDITOR: Nguyễn Hoàng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Y Lieu
LOCAL PRODUCER » Jonatan Relayze Chiang | Email: jonatanrelayze@gmail.com
Local Production Coordinator » Morella Moret
Local Camera Assistant » Carlo Rodríguez

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Amazon Jungle Catch and Cook!! Exotic Rainforest Meats!!

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips 💗 SUPPORT OUR ...

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW ORO » IG: @oromotion + @carbonlimit

Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. MANUEL & PAULINA 'S FAMILY HOUSE
ADDRESS: On the banks of the Yanayacu River

🇵🇪JUANE DE GALLINA: Clean, de-skin, and de-feather a hen. Gut and chop it. In a bowl, add soy sauce, salt, achiote, chicken stock, cumin, garlic and basil and mix it with the hen. Fry the seasoned chicken for 20 minutes. | Rice seasoning: In a frying pan, add oil, then mashed garlic and achiote. In a plastic tub, add rice and mix with the seasoning. In a bijao leaf, add seasoned rice, a piece of chicken, and an olive. Cover in more seasoned rice and wrap. Boil for 15 minutes.
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2.YANAYACU RIVER - QUECHUA FOR BLACK RIVER

🇵🇪PATARASHCA DE PIRAÑA (PIRANHA PATARASHCA): Score the piranha, remove the guts, and place in water to clean it. Place in a clean bowl, and add salt, sachaculantro (local cilantro), cucumbers, tomatoes, onion, and mix. Wrap the piranha with the mixture in bijao or banana leaves.

🇵🇪SURI (PALM WORMS): Dip in water and eat raw.
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3. MANUEL & PAULINE'S FAMILY HOUSE

🇵🇪MAZAMORRA DE CARACHUPA (ARMADILLO PORRIDGE): Over the heat, scale the armadillo.Chop into pieces (legs, tail, head and body) | Soup: Chop the body. In a pot, add water, plantain, and armadillo. Add salt. Add shredded papaya. Boil for 30 minutes. | Grilled armadillo: chop the legs, tail, and head. Add salt. Grill for 30 min.

#BEFRS #BestEverFoodReviewShow #BestEverPeruTour
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Y Lieu
LOCAL PRODUCER » Jonatan Relayze Chiang | Email: jonatanrelayze@gmail.com
Local Production Coordinator » Morella Moret
Local Camera Assistant » Carlo Rodríguez

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Illegal Amazon Jungle Meat!! Peru’s SHOCKING Belen Market!!

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips 💗 SUPPORT OUR ...

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW ORO » IG: @oromotion + @carbonlimit

Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. BELEN MARKET
ADDRESS: Iquitos, Peru
INTERVIEWEE: Eudes from Johmer Expedition Tours

🇵🇪 GALLINA REGIONAL / GALLINA DE CHACRA (JUNGLE HEN): Cut the hen into four parts. Boil with the eggs still in it. Serve with plain rice.

💸PRICE: 18 PEN / $4.50 USD

🇵🇪CECINA Y VENADO AHUMADO (SMOKED WILD BOAR AND DEER): Cecina: Cut the meat into thin slices, then dehydrate the meat with salt for one hour. Add achiote seasoning and hang the meat close to a bonfire to start the smoking process for around 3 or 4 hours.

💸PRICE: 30 PEN / $7.60 USD
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2. ADOLID´S FOOD STALL
ADDRESS: San Francisco, Belén, Iquitos
INTERVIEWEE: Alodid

🇵🇪TACACHO CON CUERO Y CHORIZO (FRIED PLANTAIN WITH PORK SKIN AND CHORIZO)

💸PRICE: 10 PEN / $2.50 USD
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3. GEIZER’S HOME
ADDRESS: San Francisco, Belén, Iquitos
INTERVIEWEE: GEIZER

🇵🇪CARACHAMA (PREHISTORIC FISH): Grill the whole fish for 30 minutes.

💸PRICE: 8 PEN / $2.00 USD

🇵🇪BLACK CAIMAN STEW: Slice, skin, and fillet the caiman meat. Add the habanero pepper, tomato, and local seasoning to the pot. Add the caiman meat and mix.

💸PRICE: 40 PEN / $10.00 USD

#BEFRS #Besteverfoodreviewshow #BestEverPeruTour
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Y Lieu
LOCAL PRODUCER » Jonatan Relayze Chiang | Email: jonatanrelayze@gmail.com
Local Production Coordinator » Morella Moret
Local Camera Assistant » Carlo Rodríguez

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Raw Alpaca Kidney!! Peru’s Extreme Mountain Food!!

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips 💗 SUPPORT OUR ...

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW ORO » IG: @oromotion + @carbonlimit

Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. TACUNI CAÑUMA (MOUNTAIN RANGE) / CHILITIA
ADDRESS: Frontier of Moquegua with Arequipa
INTERVIEWEES: Franklin + Gianina

🇵🇪ALPACA KIDNEY CEVICHE: Chop tomato, onion, mint, yellow rocoto (Peruvian hot peppers) and mix it up with chopped raw kidney and raw spleen. Add lime juice.

🇵🇪ALPACA HEAD SOUP: Boil head and skin. Add oil, garlic, onion, cumin, salt, and celery. Cook for 30 minutes.

🇵🇪BLOOD SAUSAGE: Clean the alpaca intestines. Stuff them with a mix of blood, corn flour, and salt. Boil intestines. Serve with boiled heart and liver.

🇵🇪CANCACHO (ROASTED ALPACA): Marinate the alpaca with salt. Add the smoker and slow smoke for 2-3 hours.

🇵🇪CHICHARRON: Chop the leg meat and ribs. Marinate with garlic, lime juice, salt, and cumin.
Lightly fry in a clay pot.

#BEFRS #Besteverfoodreviewshow #BestEverPeruTour
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Thái Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Y Lieu
LOCAL PRODUCER » Jonatan Relayze Chiang | Email: jonatanrelayze@gmail.com
Local Production Coordinator » Morella Moret
Local Camera Assistant » Carlo Rodríguez

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Facing Peru’s Extreme Food!! Exotic Meat of South America!!

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips 💗 SUPPORT OUR ...

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW ORO » IG: @oromotion + @carbonlimit

Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1.YOLITA INES
ADDRESS: 2nd floor, San Camilo Market
INTERVIEWEE: Marilu Mendoza

🇵🇪 AMERICANOS: Portions of Rocoto Relleno (stuffed rocoto pepper with potato pie), Pastel de Fideos (spaghetti cake), Arroz con pollo (green rice and chicken) and Chancho Al horno (Baked pork)

💸PRICE: 30 PEN / $8.00 USD
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2. GUINEA PIG HATCHERY - CUYES CAMILITA
ADDRESS: Av Paisajista 185
INTERVIEWEE: Elardo
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3. LOUS’ HOUSE
INTERVIEWEE: Marilu Mendoza

🇵🇪PEPIAN DE CUY: First, boil potatoes and cut the guinea pig in half. In a pan, add chochoca (corn flour) and cover with a lid. Add salt and cumin, then pan-fry them. Cut them in half again. In another pan, heat up well and fry the two purple onions. Cut onions into small squares, then add a tablespoon of minced garlic, pepper, cumin, and a pinch of salt. Cook for three minutes. Then, add half a cup of panca pepper and mix everything and let it cook over medium heat for fifteen minutes. Add the fifty grams of ground peanuts. Next, add the pieces of guinea pig. Remove from heat. Immediately add water to the dressing and stir. Finally, add the six yellow potatoes.
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4. LA LUCILA PICANTERIA
ADDRESS: Calle Miguel Grau 147, Sachaca, Arequipa
INTERVIEWEE: Ruth

🇵🇪 CUY CHACTADO (DEEP FRIED GUINEA PIG): First, cook the inside of the guinea pig in a pan without oil for 20 minutes. Place a stone or metal weights on the top of the guinea pig. Then, place the guinea pig in another pan with hot oil for 10 minutes. Fry until crispy and golden brown.

💸PRICE: 55 PEN / $14.50 USD

#BEFRS #Besteverfoodreviewshow #BestEverPeruTour
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Y Lieu
LOCAL PRODUCER » Jonatan Relayze Chiang | Email: jonatanrelayze@gmail.com
Local Production Coordinator » Morella Moret
Local Camera Assistant » Carlo Rodríguez

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Exotic Peruvian Seafood!! Lima's Cheap vs Expensive Fish!!

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips 💗 SUPPORT OUR ...

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW ORO » IG: @oromotion + @carbonlimit

Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
1. 🇵🇪 FISH TERMINAL - TERMINAL PESQUERO VMT
ADDRESS: Av Pachacutec 2901, Villa María del Triunfo, Lima
INTERVIEWEE:

BERRUGATA
PERICO (PERUVIAN MAHI MAHI)
TRUCHA (TROUT)
JUMBO FLYING SQUID
MAHI MAHI EGG SACK
FLATFISH
DEVILFISH
MONKFISH
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2. CEVICHERIA LA PAISITA
ADDRESS: 2nd floor, inside Villa Maria del Triunfo Fish terminal
INTERVIEWEES: Giselle

🇵🇪PARIHUELA MIXTA - MIXED PARIHUELA: In a pot, add butter, secret sauce, chilcano (fish head soup), salt, Ajinomoto, pepper, cumin, oregano, yellow pepper, red pepper, mahi mahi, cilantro, black beer, crab and cover for 3 minutes. Remove the mahi-mahi, then add a mixture of seafood and bring to boil: scallops, shrimp, squid, clams, mussels. Add cornstarch, milk and secret sauce, then mix. In a plate, place fish, and add the seafood soup mixture. Top with crab, seaweed, and pepper. Add cheese stick and garnishes. Serve with purple corn juice.

💸PRICE: 35 PEN / $9.20 USD
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3. PESCADOS CAPITALES
ADDRESS: Av. Mariscal La Mar 1337, Miraflores
INTERVIEWEES: Chef Manuel

🇵🇪DEEP-FRIED PARROTFISH: Score the fish and add fish broth and a secret sauce. Coat in flour and place in the fryer for 7 minutes.

🇵🇪TIRADITO: Filet the parrotfish on both sides and then cut it into sashimi strips. Cover it with “sudado” sauce made with tomato, onions. Then garnish with yucca, seaweed, chilis and cilantro.

💸PRICE: Tiradito - 49 PEN / $12.90 USD
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4. CEVICHERIA RENZITO
ADDRESS: Jr. Andahuaylas 905, Lima, Peru
INTERVIEWEES: Marco

CEVICHE CON ARROZ CON MARISCOS (CEVICHE WITH RICE WITH SEAFOOD): Ceviche: Chop the mahi mahi in small cubes. In a bowl, add the cubes, Ajinomoto (MSG), salt and aji Limo. Mix with a spoon and add garlic, celery, kión (ginger), cilantro, lime juice and white pepper. | Arroz con mariscos: Sauté the mix of seafood for a few minutes. In the same pan, prepare an aderezo with the onion, garlic, tomato, paprika, panca chili, and yellow chili. Add fish broth and salt. Add the cooked rice and stir. Add red bell pepper and peas, pour the milk cream, and integrate it carefully. Finish by adding cilantro and Parmesan cheese.

💸PRICE: 13 PEN / $3.42 USD

#BEFRS #Besteverfoodreviewshow #BestEverMexicoTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Ngọc Lê Hồng
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Y Lieu
LOCAL PRODUCER » Jonatan Relayze Chiang | Email: jonatanrelayze@gmail.com
Local Production Coordinator » Morella Moret
Local Camera Assistant » Carlo Rodríguez

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Street Food in Peru!! Lima’s Dangerous Street Eats!!

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips 💗 SUPPORT OUR ...

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW ORO » IG: @oromotion + @carbonlimit

Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
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1. ULISES BREAKFAST CART
ADDRESS: Corner of Agustín Gamarra with Jirón Alexander Von Humboldt
INTERVIEWEE: Ulises

🇵🇪ANDEAN SUPER DRINK: Scrape off the fresh aloe vera. Add in aloe, maca, soya milk, and quinoa. Mix together and serve.

🇵🇪PAN CON LOMITO DE POLLO (CHICKEN SALTADO SANDWICH): Take the bread and add the chicken saltado (sauté) on top. Chicken saltado: chicken, onion, tomato and potatoes. Add mayonnaise and yellow chili sauce.

💸PRICE: 2 PEN / $0.53 USD each
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2. CALDOS GEORGINA
ADDRESS: Av. Aviación Block 3, La Victoria, Lima (near Gamarra market)
INTERVIEWEES: Georgina

🇵🇪CALDO DE CABEZA (LAMB HEAD SOUP): Boil the lamb head and meat with potatoes, onions, and peppermint. On top, sprinkle parsley. Serve with a side of canchita (fried corn) and Peruvian cheese.

💸PRICE: 5 to 15 PEN / $1.50 - $4.00 USD based on size
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3. LA TÍA NENA
ADDRESS: Av. Aviación Block 3, La Victoria, Lima (near Gamarra market)
INTERVIEWEES: Tía Nena

🇵🇪COMBINADO (BEEF LUNGS COMBO): Noodles with potatoes, cow lungs, popped corn, and red onions with lime.

💸PRICE: 7 PEN / $1.80 USD
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4. ANTICUCHERÍA ALBERTO Y ELODIA
ADDRESS: Jirón Francisco de Zela 1500, Lince, Peru
INTERVIEWEES: Alberto (Son of Elodia)
🇵🇪ANTICUCHOS (GRILLED COW HEART): The meat is typically marinated in vinegar and then they add spices (cumin and ahi pepper) to the selection of meat: beef heart and cow meat.

💸PRICE: 25 PEN / $6.60 USD

#BEFRS #Besteverfoodreviewshow #BestEverMexicoTour
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💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
EPISODE EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Y Lieu
LOCAL PRODUCER » Jonatan Relayze Chiang | Email: jonatanrelayze@gmail.com
Local Production Coordinator » Morella Moret
Local Camera Assistant » Carlo Rodríguez

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше

Peru's Extreme Food!! This Place Almost Ended Me!!

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips 💗 SUPPORT OUR ...

🎥 NEW CHANNEL ALERT!! » https://bit.ly/BestEverFoodClips
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📷 FOLLOW ORO » IG: @oromotion + @carbonlimit

Like our music? Enjoy a free 30-day of Epidemic Sound ...for the best royalty-free music: http://share.epidemicsound.com/BEFRS
- - - - - - - - - - - - - - - - -
🇵🇪PERU: Peru is the third largest country in South America and is home to over 34 million people. Most people live along the coast of the Pacific Ocean, where the capital, Lima, is located. Join us as we taste our way across Peru, sampling the traditional and unique recipes of the people.

#befrs #besteverfoodreviewshow #besteverperutour
- - - - - - - - - - - - - - - - -
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook

💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
- - - - - - - - - - - - - - - - -
🎬 CREDITS:
HOST » Sonny Side
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Tran Quang Dao
TRAILER EDITOR » Dương Quốc Huy
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson
PRODUCTION ASSISTANT » Y Lieu
LOCAL PRODUCER » Jonatan Relayze Chiang | Email: jonatanrelayze@gmail.com
Local Production Coordinator » Morella Moret
Local Camera Assistant » Carlo Rodríguez

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com[+] Показать больше