Non-Touristy Bangkok! 🇹🇭 Only LOCALS Know This Thai Street Food Market!

All right guys welcome back to Bangkok and welcome back for my main man, the Joey P, Mr. Joe Parilla. You alright mate? Yeah I'm good. Joe has asked me to produce three of his favourite Thai-Chinese dishes which are satay, grilled meats, goose. Goose, stewed goose. Wow I'm a privileged boy. So I thought you know most people would think we're going to head over to Chinatown but we are actually opposite Chinatown at Ta Dinh Dang Road by Ta Dinh Dang Pier and this for me is one of the best Thai-Chinese street food streets in Bangkok. Well looks promising. Can you deliver? Can I deliver? Joe is going to be marking my stocks out of 10 to see if I really can produce when it matters. Masterchef style. Let's do it. Let's go. Joseph you asked me for satay. Yeah this is not bad is it? Looking good isn't it? Yeah smelling good. Good to get here when they're starting to cook. Yeah yeah. Seeing it all go on. And don't you love it that they've just got all the pictures of all the like celebrities that have been here and you know me and Joe like to get our pictures up on the wall. I'm wondering when we're going to get up there. Yeah yeah yeah. All right so here you've got a choice. You've got pork skewers with fat or without fat. We're going to get the fat and then obviously you've got the liver as well. So we're going to try both. Tell you what we think. Right so he's going to dip the sticks, the skewers in the coconut milk to keep them nice and moist. Red hot coals guys. All right and then here and then here we've got all the ingredients for the ajad salad. So we've got cucumber, we've got green chilies, we've got some red onion, we've got the sugar, vinegar, so vinegar, sugar and salt and then in here. I don't know if you can see this guys but in here we've got that beautiful sauce which she's just gonna. Oh look at that. Right so it's 9 baht a skewer. So 135 for 15 all the way up to you get 100 obviously 900 baht and then 10 baht for the liver skewers. The liver ones are more expensive. They're 10 baht a skewer. So I don't need to explain that. Oh So the lovely auntie that's helping me out is from Nakhon Phanom which you guys will know if you watch this channel for more than a couple of years is probably my favourite Thai town. If you haven't seen those videos I will link them and I will be going back up there very very soon but guys this looks absolutely fantastic. All right so we've got the ajad salad which I explained a minute ago and then we've got that beautiful peanut sauce. Look at the oil separation on there. Look at that. Right so you're gonna you're gonna try the liver one first yeah? Am I? Am I? All right I'll try a liver one. So tell me Joe why did you want to come and get satay? So it's not something you can get in Madeira? That's correct you don't really, I mean you don't really see street food at all. You're not? Nah, just there's a few street food carts there but I wouldn't call, me and you wouldn't call them street food. You guys wouldn't call them street food. You know what I love about satay? It's when you're eating you can smell the charcoal and you can see them cooking it. Liver's good but maybe a touch overdone for me. A little bit dry? Not dry but I like it pink. Uncle! Sort it out mate. Like these you can see the char on the outside so the smoke coming off these look good. I mean at the moment because there's not many people in here there's just us and a couple of other people they're cooking them to order so there's like 15-20 on at a time but if you come here a little bit later like lunchtime even in the evening the whole thing's taken up there's another grill behind us that's all taken up and they're just like doing one after the other. They're good. They're really good aren't they? You know what makes the difference? The fat. So don't guys don't be tricked into getting the lean ones right? But sometimes you don't get a choice. No you sometimes you don't this is one of the only places you do which is again why I come here Joe. That fatty bit is unbelievable where it's caught on the charcoal. Smoky. The sauce really good I mean it is a touch sweet because that's just by nature that's what it's going to be but loads and loads of spices really strong peanut flavour and as I said before that oil separation unreal. I do like this little ajat salad you get. One of the top ones I've had. Done all right. But he hasn't eaten any Thai food for eight months so he's probably a bit rusty and he's got to be rubbish couldn't he? Yeah no I'd come back. So what I forgot to tell you Joe and the viewers apart from this just being an amazing street if you go right to the end where we met at the boat terminal yeah you can get a tiny little ferry I think it's four or five baht across and you're actually at Ratchawong Chinatown. So this is like an extension of Chinatown or actually Chinatown before Chinatown right? Yeah. So you get all of the top Thai Chinese food that you would get in Chinatown without the crowds. Okay you know what this would be good for? Food map. Well exactly I mean if you do want to venture over into Chinatown and it is a little bit busy and you're a little bit overwhelmed one thing you might want to grab is my new DIY street food tour guide. Why haven't I got it? Where can I find it? Joe hasn't parted with his £13.50 yet but once he does he's going to get a brilliant guide. Right the number one question I get asked about my current street food map is about the iOS compatibility so I know a lot of you guys have got iPhones you're not sure whether to buy the map now this guide doesn't have any of those problems because what I've done I have pinned to Google Maps directly so you've got directions to each place that I give you we've got seven stops on the map a description on each one including what to order in Thai so all you've got to do is show the shop or the seller the Thai translation of the food and you'll get exactly what I think you should get at said stall. So for £13.50 guys it's a bloody bargain. It's almost too much of a bargain I might actually put the price down. So get it now before he does. Get it now introductory offer links in the description barcode on the screen you know what to do. Bang. All right one more each. One more each. Cheers. Then we'll head off to what did you want next? Grilled meats. Yeah grilled meats. Oh you know what I really have been craving because I haven't had it in a while and it's my go-to bit of goose. You gotta leave that in. I've just dribbled it all over the floor. You gotta leave that in. Luckily for you Joe. Right I guess luckily for me. Luckily for you Joe I know just the place. That's handy isn't it? All right where have you brought me next? It was a bit of a walk. Oh it was a trek. So literally right next door from the satay is probably is one of the best roast sort of Chinese Thai style meats that you're gonna find and the reason that we're not getting duck later is because we're getting duck here. So we're gonna get duck here roast and then over to the goose. Goosey goosey. Goosey goosey. I'm looking forward to the goose but this one looks bloody brilliant. Yeah the thing here mate that I know you're gonna love are the the honey roast pork ribs. Get me some of them. Decades old shop house. Uncle is an absolute legend. You may remember a video I did with Danny and Diggy when it was just Diggy actually in Brockmore morning market in the old town. Same shop but this is the original. No it's good though and the original. Yeah yeah the original. Forget Diggy. So we've got this crispy crunchy pork belly which is quite different to what you usually get in Bangkok. Then we've got the honey roast I guess like modern red pork. Then we've got his signature duck. Some pork ribs. All right Joe so you asked me for some roast meats right? Doesn't it? I could have taken you anywhere but I thought this is the one. Do you know what I think you'll like most about this is the crispy pork because you don't see this style of crispy pork that much in Bangkok. I do love crispy pork. You know like usually you get that one. I do love it more than life you know with the bubbly skin the really thick bubbly skin but this one's really really good as well. It's really really crisp really really crunchy. So what have we got in here? We got the crispy pork I can see. Crispy pork. We got some roast duck. Yeah. We've got some honey roast ribs and honey roast mordang as well. So it is on the sweet side but it's sweet with a little bit of character. Okay where do we start? We've just got on rice. On rice. How much? 70 bahts. That's under two quid. That would be in Chinatown in the UK that's. In the UK that's. 26 quid. Yeah. Two different types of sauce. Two gravies. Both from the cooking liquor. One from the duck and one from the roast meats and then we've got some dark soy sauce which I don't usually like but this one is really really heavy on the vinegar. All right. So we need that little as you know you love vinegar don't you? I'm gonna try a bit of that pork first. Crunch. Even that's got a bit of sweetness on the bottom of it. They must brush it. Yeah that's decent that. Have you tried the mordang? Yes. It's got a nice bit of smoke here as well in the back. Succulent. Tasty. Juicy. The duck. Really juicy. Nice duck skin. Look at that sticky sticky rib. That's good. That's actually saltier than you think it was going to be. Yeah. I thought it was going to hit you straight with sweet but obviously. But the sweetness is different. It's not just a. It's not like a white sugar. Yeah. Sweet. It's actually honey glaze as you're saying. So if you're going to go sweet this is the way to do it. I think for me the ribs and the duck. Are the best. Yeah. You? Ribs. I might say crispy pork. But the ducks are strong contender. The ducks are strong contender. Just because it's a different style of crispy pork than they usually get. And you know when you eat something every day and then you just get something different. It doesn't even need to be better. It's just like oh that's a change. So well I think also with these plates when you have the mixed meats you don't usually think all of them are amazing. No. You get to try different textures and different flavors. Exactly. It all adds something to the bite. Yeah. And same with coming to these roads where these roads are full of different vendors. If you're coming on a like a little street food or like. Yeah. This doesn't have to be a 10 out of 10. This can be a 6, 7, 8 out of 10. You go to the next one that might be an 8 out of 10. And then you go to one more and it might be a you know. Exactly. It becomes an experience. And on that coming to a street like this where there's so much street food. Like you don't have to worry. If you're in like a group there's four or five of you. You don't really have to worry if one person doesn't like this because you can just get something else and they didn't like the last one but then you they might love that one and you might like the next one. So you can just get as many dishes as you want. Whereas if I'm going somewhere just for one restaurant one place like you want that to be a nice 10 out of 10 because you want to make the most of it. That's what I like about these places and they're authentic and they're real and they're friendly and they're welcoming. Yeah yeah. Uncle's a legend. So what you giving this? Seven and a half. You? I'm going eight and a half. No that's five. Eight. It's a little bit more than you. Some. All right next up we're at Chua Kim Huat. Oh yeah she's been trying to she's been teaching me that for about 15 minutes. Anyway a decades old stewed goose shop which is famous as you'd expect for some soft succulent goose and Joe for one cannot wait. All right so here my friends is the chilli vinegar. A little bit of pickled garlic in there. That's the secret sauce. Then we've got that succulent stewed goose. Go on let me know what you think Joe. Skin obviously is where it's at. That sauce. Yeah with a little pickled garlic in it. Pickled garlic comes through. One minute. Come on. All right mate well I've eaten a lot and I mean a lot of goose in the last few months. This is not my favourite goose shop. My favourite goose shop is on Charon Mekong which I'm actually taking you to afterwards to see whether it's a potential place to live. So there were a lot of comments in the last video but not enough. So keep commenting on this video. A little bit of engagement for you. Do you want to see Joe Parilla move to Bangkok for a year minimum? At least. And we promised that at least two videos. One video yeah. One? Oh yeah two. One on each channel. One on each channel. There you go. Actually that skin was fantastic. I was saying to you off camera sometimes when you have these dishes the sauce the soy and spices Chinese spice sauce sometimes a bit overpowering. This one is actually more salty than medicinal. Yeah yeah. 100%. I could just eat a plate of that skin though to be honest. Mate that is fantastic. These guys have been in business like 60 years I think. Good ask aren't you because she's asleep. All right I stand corrected. 80 years and uh I like what you say Joe. One bite of this skin it's not hard to see why. That's the one the sauce. Yeah that pickled garlic is fantastic. And you kind of need that don't you to cut the fatty richness and the saltiness of that sauce. I really like the saltiness of that sauce with that fatty goose though. You know when I just ate the meat I thought I would like it a With that skin that salty skin and that fermented well not fermented but that vinegary pickled garlic. I think it's eight and a half. Nine. Eight and a half. That's a that's a top score. I said this isn't my favorite goose. It might be actually. I think this is better than all right over the road. Yeah it's top. So you gave this an eight and a half nine. We'll call it a nine. Seven and a half for the meats. What did you what about the satay? Just the fatty ones. Oh satay was nine. Nine. Yeah. Strong score then isn't it. That's 26 and a half all together. I just give everything a 10. His video of course. Get the guide you'll see why.