Ultimate Late Night Trinidad Street Food Tour in Port of Spain! 🇹🇹

Good evening everyone, this is David Hoffman from David's Bin here, coming at you from Port of Spain, Trinidad and Tobago, my boy Chef Jason Peru, and tonight we're gonna have some oysters. Back at the Savannah, the Queen's Park Savannah, this oyster guy, he's a legendary figure here at the Queen's Park Savannah, you gotta try it. Yeah, so we came the other night, but unfortunately he wasn't here. No, no, no. So, he's here tonight, he's expecting you, let's go have some oysters. Let's go. My friend right here. How you doing, you good? I'm good, I'm good. You ready for some oysters? I am. Actually, I really like this one. Yeah? It's my favorite guy. Look at these oysters. His name is David, what's your name? Kewel, Maniram Kewel. Kewel. Kewel. Maniram is his name. Maniram. Why do we have this light? That's his trademark. That's a trademark. People see the flame and they know he's here. When you see this flambeau being lit or burning, you know it's an oyster man. Traditionally, that's how it's always been in Trinidad and Tobago. That means oysters are good. So, let me ask you, where do these oysters come from? Because they look a lot smaller. Carnifarm. Carnifarm. Swamp. The swamp, okay. In the central plains of Trinidad, a lot of swamp area. We got these natural oysters just growing on the roots of the mangrove. So, every day he gets them fresh, brings them out, and obviously shocks them. So, we have our own type of oysters here in the swamp in Trinidad. Right next to it, we have, you know, a few different sauces, right? On top of it, man. Hot, medium, slight, and no pepper. What is Bob on there? Oh, it's tree bark. Sorry guys, it's an aphrodisiac. I'm having that one. That's what I want tonight. Oh, wow. He just loaded that up. Oh, whatever you think. Give me some hot, some yummy stuff. No, no, not that hot. Oh, wow. So, he puts it in a glass. This is cool. Is the bark on? Alright, guys. I'm going to drink this. It's amazing, man. It's like a floating oyster's spicy soup. Oh, is it so good you want a glass? Mmm. Nice small oyster. Oh, I love the spice. Not too hot. You know what he said? Just right. Mmm, and that bark. You can taste the bark. So, what we got here, obviously, the guava on the inside here, the joy juice. Nice oyster sauce inside there. I took slight pepper. The boys are ready tonight. Get ready for me. It's a lot. Just let it slide down the throat as far as I'm concerned. It's so good. That's all. So, there's the shadowbend in there, right? You can taste the bark of the guava on the inside there. Everything comes together really nicely. It balances everywhere. You're not getting any fresh flavor at all from the oysters. They're freshly chopped. And it's just like literally mellows so well. That sweet and spice is lovely. And then you're talking about shadowbend is very pronounced. God, it's nice. Mmm. Finish in the throat. You're going to finish the whole thing? That's all I want. You ready? Here we go. Mmm. Oh, yeah. Especially for a cold night. Haha. One, two, three. Mmm. Yeah, man. Oh, it's good. It's almost like sweet and sour at the end too. Yeah. Yeah, that's exactly it. And the shadowbend gives it a nice little twist. The spice just envelops. Not too overbearing. And it just, again, brings everything together. Yeah, yeah. The lime. The lime cuts it, right? Yeah, really nice. Wow. Oh, he's having them like that. Nice. Yeah, that's the real way. Nice oyster. So now I'm going to try it alone. Just some lime. And you think we should throw some spice in there? It's hot. Medium. Slight. Slight pepper. Alright, here, guys. Here we go. Mmm. How about that oyster shell? Oh, it's good. It's good. Mmm. Nice. Very small. Super easy. Just like literally just drips down your throat. Yeah? Turnip and oysters. I mean, they're amazing. Yeah, a little sweet. Give me one of the heavy ones. Heavy spice. Yeah, I'll drop this guy here. You want to try a heavy? Heavy spice. One heavy spice. Heavy spice. You think so? Heavy spice. I think you should try one of the heavy spice. I mean, you only live once. You can try one to be good. Embrace life. You only die once. So, it's heavy. Hot. Well, that's for me. I don't know if I'm sure about this. Let's see how hot it is. Straight up. I go to New York on Friday. You go to New York? It's hot. Oh, you go to Long Island? Oh, wow. No way. I'll tell you, it wasn't the spiciest thing I ever had, but it was probably the spiciest sauce I've had with oysters. Usually, I do Tabasco. That's very spicy. You want it hot? You want it spicy? Okay. Spicy tiny oyster. The thing about it is that apart from just oysters, you can even do shrimp. You can do conch inside there. So, you have conch shots, shrimp shots together with the oysters. Yeah, I do. I also do shrimp. You do shrimp as well? Take that one first. Taste the shrimp first, and then Tabasco. Now, I'll do some sauce with this one. Oh, this one needs sauce. Yeah. Nice. That was sweet. Sweet shrimp. Which sauce is this one? The hot one. You only died once, right? Uh-huh. It's good. Not this hot. I'll give him this one. Oh, no. It's nice, though. Oh, it's nice. So, the super succulent shrimp, nice and sweet, small, but that spice, perfect blend. Oh, it balances really well. Be careful with this fire. I'm getting a tan here at this point. You have nothing on your face. Oh, brilliant. Oh, you know what? It's starting to get hot. It's intensified now. You're not feeling it, right? It's a creeper. So, how much do we owe you for all this? That'll be $70. $70. $11 U.S. $11 U.S.? $11 U.S. for all of us, sir. That was pretty good. So, you're getting $100, $30 change. Perfect. We're going to walk right over to the coconut vendor right now, right? Let's go to the coconuts. Let's go. Here we go. How are you guys doing? Everything good? I'm picking two nice, cool nuts. Show us how you do it, man. He has a lot of coconuts, huh? Yeah. A lot of coconuts there. Thanks, brother. Oh, look at that. It's nice and full-bodied. Perfect. Precision. Look at that. Look at those coconuts. So beautiful. Man. It actually has jelly inside of it. It does. It has some of that tender coconut right there. Oh, I can't wait to eat that. He cuts it open for you, and he makes a spoon. He's going to show you how you make the spoon. Oh, I can't wait. And how you peel out the jelly. Let's drink this whole thing. Cheers up. Cheers. I love it. I can drink this whole thing. It's going to take a second, but let's do it. Ready? I don't think you can drink it all. No, it's just the way it is, right? You need a straw. You really need a straw. No, you've got to do it this way, brother. This is the real way. This is the trinny way. Show me. You've just got to go with it. That's it there, bro. Done. Thank you so much. You just put your mouth to the hole. Beautiful. So show me the spoons. Let me show you how you do this. Basically, at this point in time, you open it up like that. The spoon is right here. Just rip this part off. And you do this. Scoop it. Check that out. Yeah, jelly. Pull it up like that. So beautiful. Here we go, guys. Take off the spoon, right? Clean it. Break this open. One of them. And as you can see right here, the jelly. Yeah. Go right here. Like that. I've done this a million times in South India, guys. Love it. Get the flesh right there. Beautiful. Also, in Miami, we have some coconut trees at my house. I get a little bit every year. So the tender coconut, right? This one's a little thinner. You know, obviously, there's so many species of coconut. Or species of palm trees with coconut. Look at that. Beautiful. Nice jelly. Mmm. Oh, it's so good. And what's the cost on this? So you're looking at about $10 for one. That's about $1.20 US. So $10.80. Can't go wrong. Hey, man. Thank you so much. You broke my hand, dude. This night's not over yet. We had some oysters. Coconut. So refreshing, though, right? Nice cold coconut after the oysters. Dude, that's the best thing. It's a palate cleanser. It's the best thing for your organism. I mean, if it's really hot, especially here in the Caribbean, you need to have it, right? Pretty much. And I mean, you can't go wrong with a nice cold coconut here, especially at the Queens Park, Savannah. Mm-hmm. But I'm thinking maybe a doubles to close off the night? Of course. I can do a thousand doubles. Let's go doubles, man. Doubles every day, all day. David. Yeah. You're wild. Yes, and we keep going on and on and on. Oh, it's nice and dark, huh? And we're back on the avenue. This is S&S. S&S? It's packed. That's a good saying, right? That means the doubles are good. Boom. All right, so right there we have the bara. We have the chana. Nice. Then you have three different salsas. Salad. Cucumber. Cucumber salad. Yeah, yeah. And the masala. Yeah. No, just regular chana. Yeah, the chickpeas. Look at that. Beautiful. Catch it when it goes in. Oh, it's popping. It's hot. That chana's scorching. Wow. Incredible. And so this little bucket keeps it really hot, huh? Yeah, yeah, yeah. So we're all getting doubles. We're getting two loaded and one with no pepper. For me, yes. Slide. One with no pepper. No pepper. This one is like this. Like that. So this one's no pepper, right? Yeah, yeah, yeah. He just wants it sweet. Sweet. No pepper. That's it. And this is mine right here. Yeah. Let's do it. I want mine pepper, pepper, pepper. How much pepper? How much? Medium? Medium. Nice. Thank you so much. Yeah, no pepper. Wow. Thanks, guys. Right here. And this is dinner. S&S double. Well, you just break a piece of the barrel. You tear it with your fingers. And you just pull inside of it just like that. So here I got the bottom piece. Bada. So just kind of like scoop it. Scoop it in together. Oh, mine is nice and sweet. It's good. That's a sweet sauce. Tell me. I love the cucumbers. The crunch of the cucumber is really good. Yeah, nice and crunchy. Did you take pepper? Just enough. I got mild. I didn't want to overdo it. It's so good. It's good stuff. This one's nice. It's well balanced between the pepper, the sweetness and the bada, man. It's so good. It's so soft. You've been having doubles over and over. Over and over, man. You need to try all of a Trinidad and Tobago because you just don't try one doubles. You have to try different vendors. I mean, you've got to try everybody, right? We had a double doubles today. A double doubles doubles. A double doubles. And it's not over. We may even have more. I know. Every day. We're going to have this for breakfast tomorrow. Second bar, bro. I'm going to crush this one. Oh, got a lot more pepper here. There's a reason why this is Trinidad and Tobago's number one street food. It's affordable. It's available everywhere. It's tasty. To some degree, it's vegan, right? When you really think about it. So, I mean, they're vegan here. You know, you eat meat. You enjoy this. I love it. It's such an enjoyable street food. Like I said, quick, affordable. Everybody can eat it on their way to work, after work, after the club. It doesn't matter, right? Oh, yeah. Anytime. I mean, it's late in the night right now. And you said, why not, right? Mm-hmm. And to be real about this, this is for like $60. So, that's one US dollar. Mm. Can't go wrong, right? No, I'm licking my paper. It's so good. Mm. Sorry. Yes. So, what I do. Mm. And I'm a professional. Killer. Well, that was like an easy night, huh? We did oysters, coconut. Exactly. I did. Yeah. So, I cleaned my palate a little bit. Got rid of all that pepper. Then we came here. Amazing bara. Mixed with the chickpeas. I mean, this is awesome. So, S&S doubles right here on Avenue. Home of great food, brother. Home of great food. So, that's basically street food at night here in Port of Spain. If you guys love the video, thumbs up. Comment below. 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