Thai-Chinese Cuisine is MASSIVELY POPULAR

Man, this is good. This is a 10 out of 10 banger dish. Look at that, guys. Wow. I'm glad I stumbled on this spot. Super delicious. $2 each. This is a very Thai thing. The fried one. Damn. Uncle Leo is bringing the heat. Chinese Thai food is one of Southeast Asia's oldest fusion cuisines. Rooted in centuries of diagen, and Cantonese migration. It's not just takeout, it's history. Cooked in walks and served with Thai flavor. From clear broths to crispy pork, we hit 12 spots. It's bringing this heritage to life. Let's dive in. What's going on, guys? Welcome to another Thai regional episode of Fun Bros Food. Today, we are going to be exploring food that is a fusion between Thai and Chinese. And it all started about 250 years ago in Bangkok's Chinatown, a place called Yawarad. And up and down Echi Road, we actually have some of the most successful descendants of chains from Yawarad, even though we are quite far from it in terms of a Bangkok sense. Obviously, you got the fried rice with the lap churn that's from the Cantonese. You've got the diiaio fishcakes. You've got some other dishes from the Hokin. You know, chicken rice from the Hainan people. There were so many different regions from southern China that came to Bangkok over the past couple hundred years. And we definitely got to get this garlic pork belly that's called Muimai. I'm excited. All right, guys. The food is still coming hot off the walk here at Yawat Cedars Food. This is Patong aka Morning Glory. This is probably one of the most popular dishes in Thai American cooking as well. It is This is pad wunen. This is a funu if you guys know Mandarin. Funy if you speak Kanto. These are uh you know Cantonese chicken wings. This dish actually is uh guac fried garlic dish. So actually I was looking into the history of this particular spot. This spot has a lot more Cantonese and Hain Nan dishes even more than Dajio and Hoken. And I think that that's why this food here looks really familiar to me. So much garlic. That's what I noticed that's different from America. Now we're moving on to Padunen. You can't get this nowadays in America. Ooh. Oh, look at the shrimps out here, guys. Oh my goodness. A lot of people are on Pad Thai. Pad Cu Pad came out. But you need to get on Pad Wen. Oh my goodness, guys. Are we at the hood spot getting pork fried rice and four chicken wings? Chilies on chilies. Oh my gosh, man. This is good. You're looking at a dish that I actually don't think I've ever had before. This is muka goddamn and this is a stir-fried pork. We're going to dip it in spicy sauce right here. If you like sangiopso at the Korean barbecue, this is like pre-marinated, pre- stirfried version. M. Then you get the garlic. Then you get the pepper. This is a 10 out of 10 banger dish. We've got a ginger scallion steamed fish. I believe this came from the Cantonese Diaio Hainan region. Look at that, guys. Wow. Once we take a bite into it, I'd say it's about 90% close. This soy sauce is a little bit sweeter, a little bit more fragrant. Guys, listen. We could stay here at Cedars and finish the entire video for Thai Chinese Fusions from Yawarat. This is like an expensive elevated version, but I got to tell you, the quality was there. I can see why they got four out of five on 4.9 out of five on Yelp. We're going to be heading up north throughout Echimai Road to show you guys the cheaper spots and other spots that made it out of Yawa. We are at Hang Hoy Cod. This is actually Michelin recommended. It started in Yaat, which is Chinatown. Now they got locations here in Echamai. We are here to try out this Hoken Evolve dish. Yeah, as you can see how crispy it is. It's almost like uh some guoza, you know, with the crispy bottom. M. Wow, that was good. You almost got a mochi vibe underneath. You got a crispy vibe. You got the cheese layer almost like cheese on some dot jim like on the Korean dish. We talking about westernization. A little bit of the sweet sauce on there. 4.3 out of five to our Dio side. As you can see here, it's just some pork feet rice. But interestingly enough, this dish did not really get hyper popular until the 1950s, post World War II. M man, I feel like the oyster pancake was executed so well. Also came with some peanuts served in the five spice style which is super de kind of just got this uh bitter gourd fugua like bitter melon soup we got in the combo is a tiny I believe diio fried one ton thing that I actually never really really seen before. This is very regional. Oh no. I was not expecting much out of these. I'm going to give it a five out of five. It's like a shrimp chip, a fried one ton, and a fish ball all in one. Straight from Yadawat. These might be better. Oh, you are looking at a tom yum pad thai. They got a huge walk outside. They walking up all types of stuff. What? I'm going to eat this whole shrimp head on just to show you guys I'm real. Probably didn't need to do that. I can see why they made it out the hood. Hango Todd, I might die eating this shrimp head. One of our final spots on this Thai Chinese food crawl is Hiruan. Now, we're deep in a soy right now. This is a little bit of a hidden spot, but it's right next to Tuba. Very, very trendy place. And we're at Hiruan. And the Mandarin for this, or the Chinese says Gwan. They're famous for their creamy crab and shrimp omelets and uh definitely getting the crab joint because I guess they got it on special today. It's a very casual sort of like living room atmosphere and people actually really like that in Bangkok. Guys, the food's not even here yet, but this uh we got to open up on this very first dish. This is actually a crab omelette and they made this in the walk and they said this crab just came in today. That's why they were like, "Yeah, please. Get this one because crab just came in today. It's better than chashi watada or it is chashu cha if I have a smalle on me right now. smilesauce.com. 20 out of ton. Super good. My god. Next up, got the moa, the banana leaf, the pan curry, the coconut cream on top. Absolutely very localized Southeast Asian ingredients. Wow. I'm going to give this a five out of five. Honestly, I think the crab rice was like 4.6 out of five. Still really liked it, but this is a five out of five. Danger. Got a seafood, you know, instant noodle tian essentially, you know, stir fried. I got my takia seu for the seafood. I think they did such a masterful job of playing with the Thai bird's eye chilis, but a lot of walk stir fry stuff. That is a perfect combination. Next up on our Thai Chinese fusion food crawl through Ecomi, we're at or in Mandarini. And this is a dejil noodle spot. As you can see here, guys, we've got one ton noodles with the pork here. But you know what is really gil or taou about this is the sauté sauce that they've placed on it. Of course, you have some Thai touches here with some roast pork bits as well. And then we have a version that has a fried egg. If you look at this one ton right here, I do not believe there is any pork in there. That is a shrimp one ton. And then if you look at the sauce, that's the Thai element. You see the seafood seafood sauce. And like I said guys, no pork in there. A little bit more Thai sauta jer actually originally at the edgio thing. We're going to put some of this lachu on here. Right here is pretty good. Um it was 160 bot for this. You know, I'd say this is like definitely very medium price. The quality is there. There. Like we said, DJI people have been coming to Bangkok for like hundreds of years. I want to say like 300 years, but some just got here like 50 years ago. And I think that this is one of these those families. All right, guys. Like we already said, there are a lot of gajio ties and there are a lot of hokin ties, but they also have influenced the Thai cuisine in their own different ways. So, for example, this gravy right noodle right here is from Fu Yen and it is Hokkin. But yafo is a uniquely Thai Chinese guaju dish. So, you see both sort of major subgroups represented in the noodles here. And actually, I'm not going to lie, guys. I've obviously had these foods before in my life, but these are my very first time having the Thai Chinese versions here in Bangkok. Oh my goodness. Right there. That is made out of beets. A lot of people I thought that was furu at first in Mandarin like a fermented tofu, but it's beet sauce which gives it, you know, obviously beets being a root, you know, you can ferment them and get sort of that vinegar vinegary sort of sour uh sharp taste bud. Listen guys, I tell you don't do not just come to Bangkok and go to the fancy buffets and try this stuff. Come get some gravy. She about to ladle the gravy on. Yeah, buddy. All right, guys. We have this dish here. So, I just looked it up. It may have some canto origins as well, but as you can see, it has the kylan in here. Wow. This was tremendously cheap. $2, you know, ingredient quality wise. Something that would cost like $16 at Hopi or Warhop in Manhattan's Chinatown. Okay, guys. So, it is actually red bean curd. So there actually is some relation to furu in like Beijing or something like that. I got it wrong, guys. For some reason, I thought it was beats. Yento, guys. Oh, what? I'm glad I stumbled on this spot. Super delicious. $2 each. I think when people are talking about eat in Thailand for like $2, $3, this is what they're talking about. Thai Chinese spot is Ka Napet. And as you can see here, a very familiar site. Cutting up ducks, one ton noodle soup. Got like roast pork as well. Yeah, this one is purely canto. We are talking about this roast pork right here, but with the Thai sauce on it. Chashio right here, but with the Thai sauce on it. And duck. Honestly, this is one of the better ducks I've had because I had some duck uh at an expensive spot the other day. It wasn't even this fatty and good. Is a little bit more white on the inside. It almost reminds me a little bit more of like a Chinese American chashu you find at like Phoenix Golden Star Express in your little suburb. Wow. This sauce right here definitely more smoky, sweeter, but still heavy on the five spice star and he's got the uh roast pig m of all the dishes that they do of like Kanto sinking fon or like lap, they're nice with the move skills out here. I'm going to give this pop a 4.6 out of five. Oh my goodness. I have not had lap churn Chinese sausage in quite some time. This is called kungim here. It's actually based off the dia chio pronunciation of lap churn. And this is of course isumai. What do you call this again? Nomim. Nomim. A few more spices in there. A little bit more peppery cuz I had some versions I really didn't like. That's good. So this is a classic breakfast dish. Kung chang fried egg rice. Man, like we said, if you look really look at lobch, there's wine in there. There's salt, there's sugar, there's fat. It's been preserved. And one of the reasons why this was able to get very popular in Thailand is because the street sellers could hang up the the sausage and not have it go bad in the hot weather. Because typically meat goes very rancid very quickly if it's not hyper preserved. Of course guys, you knew in this video we had to cover the diasporic nature of Hainan chicken rice, chicken rice or cow moonai as it is known in Thailand. It went from Hainan all over Southeast Asia. It's got its own versions. However, I will say this. I think the Thai version kicks the hardest. gives you the most Muay Thai elbows and knees and all the super bond things that you just need out of Kowongai. Because listen guys, this rice normally in Hainan is cooked with chicken fat, right? But here it is also cooked with pondan leaves and garlic. So technically this cow, which is rice, should be the most flavorful of all the chicken rice variations, you know, across the Southeast Asia region. Oh my goodness. This is a very tight thing. a fried one. And this sauce he did, this is unique to the region. M. What you know what I love about here is they give you the Singaporean options too with the sweet soy sauce and the orange sauce, but they also give you the Thai options. So, they're sort of like hedging it both ways. From the fried, I'm going to give it a 4.5 out of five. This one, we got to get into the dark meat, but I'm not going to lie, guys. So far, 3.7 out of five on on the on a regular boy. You guys let me know what level you think is the best. Guys, I'm going to try to say it. This is just beef soup, but it's got the egg noodles. This is kind of a mixture of a lot of things. Smells good. Herbal, mild soy, heavy five spice. Five spice is probably the predominant thing I smell over everything. Obviously, that's the modernized version. I think that a lot of people, their grandparents probably ate this with more just like straight up how it is or pork balls or something like that. Even better, guys. Honestly, wow. I was in Yadawat, Chinatown, Bangkok and I saw some families that were just running that one stall uh small stall just keeping it that way for like a hundred years. Maybe that was just their desires and they didn't have the capacity to expand or just like they're making enough margin off that one small stand because everybody has different hopes, different dreams, different abilities. Of course, guys, last but not least, we got to go to a hyper viral spot like just deep in a random alleyway near Echimai and we are going to Uncle Le guys. This guy was a Chinese immigrant from Guangdong that moved to Thailand about 60 years ago. He has a crazy story. Let's talk to him. Uncle Leos. Hello. Okay. The recommended menu is the stir-fried tomato and egg. This is really good. Oh my goodness. We got to add the crispy pork. Oh, this is crazy. I feel like I'm in a village in China right now. Man, this is quite the experience that in in even just this guy on the bicycle right here. So, they said the reason they picked Thailand was it was easy to come here and the life 40 years ago was really relaxed versus picking another Southeast Asian country. It's pretty cool. I mean, I don't think that many people made that choice relative to other countries. So, shout out to them. All right, you guys. Like we said earlier, we had some great interactions with Uncle Leo and and I believe his wife from Yunan. He's from Falsan. This is a really cool dish. This is ponkco aka yot yao. But uh mixed with some peanuts mixed with uh black pepper sauce and beef. So I've never had this dish before in my life. Really excited to try it. Wow. The yo being in there, it almost kind of gave it like a western vibe. I'm going to give this one 4.5 out of five. This was sort of his like off the menu recommendation. This next dish is double fried mu or fo yo. So basically they took pork that was already roasted, let's just say like earlier this morning, right? Then they just roasted it and shallow fried it again in the walk with a bunch of oil and a lot of walk, which is sort of the walk bread. Uncle Hughes deservedly viral. Really fatty, but you see the pork vibe coming through really strong as well. What you are looking at at guys is a mixture of koncha alo, you know, chaun, but mixed with pad seu. So this is the actual original dish of pad seu that came over. But obviously, you know, pad seu is a morphed version. Let's see if this tastes more like ganga or padsu. It's a 50/50. The noodles, the stickiness is a little bit more like quao, you know, like more of a the da sport version, but not quite as spicy as padsu. And when you're talking about Thai Chinese fusion, this is half half the origin dish and half half the new version. This dish has so many different names in Mandarin. Fanche or what? I don't know. There's so many different versions. Damn, Uncle Leo is bringing the heat. I got to say every dish was easily over four out of five, but in terms of the five out of five bangers, if you come off Sukumit, guys, I don't care. It might be in a scary alley. Do not be scared. I'm going to pop up Uncle Le's Google review right here. This was the perfect way to end off our Thai Chinese fusion dish. Until next time, guys, let me know what you think in the comment section below. By the way, guys, this Tai Chinese food crawl was sponsored by Smile Sauce, available at smilesauce.com, Amazon, as well as the Tiger Club Elite Boot Camp here in Bangkok. Chinese Thai food isn't just fusion. It's a quiet backbone of everyday eating in Bangkok. These dishes shape street corners, family dinners, and entire restaurant empires. It's humble but powerful, sweet but sharp, built on generations of migration, hustle, and adaptation. So next time you grab a plate, look a little deeper. It's more than just lunch. Or you can just enjoy it.