British Guy Eats Taiwanese Seafood for 24 Hours! FIVE Amazing Meals in One Day!

Smells bad. It smells bad. Really? Yeah. Taiwan is an island. If you didn't know that, welcome to my channel. But with a coastline of over 1,500 kilometers, it's no surprise that Taiwanese seafood is some of the freshest and most varied in the world. Not to mention the number of fishing ports here, which is over... Wait. 225 fishing ports on this small island alone, meaning that the local markets and restaurants are chock full of fresh seafood every day. So with all that being said, I've decided to spend 24 hours eating seafood only here in Taiwan. And as such, I've come for breakfast here at Yu Te Tu, another random restaurant name. But I've decided to come here after a recommendation from one of my Instagram followers told me there is a very special dish to eat for breakfast here. So let's get inside and see what they've got. So as it's becoming a common theme with my Life in Taiwan food videos recently, I walked in and absolutely blew the clerk away with my amazing Chinese. Yep, my pronunciation let me down again, so it was time to whip out the phone. Confusion over food paid for. I found a seat, checked the man boobs were not too obvious, and soon enough my cuttlefish sandwich was being served. Okay, so the first dish of the day is going to this Mo Yu San Ming Zi. Excuse my absolutely terrible pronunciation. As you saw, the girl here taking my order had no idea what I was trying to say. But this is a cuttlefish and cheese sandwich, and it is absolutely packed full of meat and cheese and egg. Oh my goodness, look at that. Kind of looks a little bit like tuna, but I'm going to trust that it's cuttlefish. And the bread is black. I wonder if that's the squid ink, the cuttlefish ink bread. Not sure. Oh, that is absolutely delicious. I'm pretty sure it's tuna, but I might be completely wrong. I thought cuttlefish would be a little bit different. Yeah, it's tuna. Very light tuna. This is my first time eating cuttlefish, so I've got absolutely no idea if I'm on the money or not. This thing is just oozing cheese everywhere. Absolutely bucket loads of cheese and egg. And I have to say, for the restaurant's name being Fish Bites Toast, the toast is incredibly delicious. There's not a special flavor to it, with it being black. I think that's more of an appearance thing. Nice and light, crunchy toast. The fish does have a slightly more fishy, stronger flavor than a normal tuna, so maybe I'm wrong about the tuna thing. But the combination of the fish, the cheese, and the egg with that light, crunchy toast is a really good combination. Absolutely delicious. I'm going to give this an 8 out of 10. So that's a successful breakfast for me here at Fish Bites Toast. But today, the goal is to go for five meals, breakfast, brunch, lunch, dinner, and supper, all eating seafood. So one sandwich is not enough in the morning for me. Let's get to the next place and see if we can get something a little more traditional, a little more Taiwanese. So on the way to the next restaurant for brunch, I thought I'd use the time on the bus to tell you all about the sponsor of today's video, Skillshare, which is an online learning community with thousands of inspiring classes for anyone who loves learning and wants to explore their creative side and develop new skills. If you are looking for a full career change and want to learn some life-changing skills, or like me, you just want to learn another skill to your lifestyle or current job, then Skillshare is for you. I recently completed an editing course, a Rubik's Cube course, and most recently, I've started learning some sleight-of-hand magic tricks and card tricks from Tim Donski and Daniel Platt, two really amazing courses that allow me to learn the card tricks step-by-step and at my own pace. I'm planning to learn a new skill every month, and as such, would love your help in choosing a new skill to learn for next month. Therefore, Skillshare are offering the first 1,000 people to join the community using my link in the description below, a completely free one-month membership. So go check it out by clicking the link in the description below, go choose a course for yourself to do some self-improvement, and of course, send me some suggestions of courses you'd like to see me taking in future videos, and let's make 2022 a year of self-learning, development, and growth through creativity. Anyway, I'm on my way to the next restaurant. We're going to get some brunch. So yes, thanks to Skillshare, but back to the topic, and I was arriving at the next restaurant for brunch, where my ordering experience went much smoother than earlier. And just to boost my ego even further, after nailing the Chinese while ordering, I bumped into a follower as I was taking my seat. But before I'd even had a chance to arrange my camera, my brunch was arriving. And not content with simply bringing me my soup, the boss insisted on preparing a delicious sauce for me with some spicy wasabi, super thick and sticky soy sauce, aromatic ginger, and a dash of lajiang for a bit of a kick. A service I'm sure not every customer receives, but I felt very honored to have her preparing it specially for me. And talking of honor, as I was filming the soup for I was honored to be presented with a treat from the boss that I wasn't too sure exactly what it was. A little bit rude, but of course, just kidding. And anyway, it was time to get to that fish skin soup. Absolutely chock full of big chunks of fish skin. And as well as being good for your heart and your muscle growth, those omega-3 fatty acids are really good for your skin, keeping you looking young. As we all know, my 40th birthday is approaching, so I'm going to give it a bit of a go. Au naturel. Oh wow, that is delicious. I was expecting it to be really chewy. It's actually really soft, tender, falls apart in the mouth. I have absolutely no idea what fish it comes from. Maybe I should ask. Now, as the lady was serving it to me, she insisted that I went and got myself some sauce. So she mixed up some wasabi, some soy sauce, some ginger, and a bit of spicy sauce. Told me to mix it up, dip in the fish skin and give it a go. Oh my God, that is amazing. That is incredible. That's like eating warm sushi, like hot sushi. I've never eaten cooked fish with wasabi before, but it's really, really good. Really interesting. There is some bones in here. So I've noticed next to the table, they've got these origami style papers, which I think should open up to a bin. And that's where we put the trash. So if you ever thought there was no use for origami, you're much mistaken. That is the best fish soup I've ever eaten. It was good just by itself, but then adding the sauce, the wasabi and the spicy sauce to it, just takes it to a whole other level. We could be talking a nine, 9.5 out of 10. That is absolutely amazing. But the dish is not over yet. I was surprised when she sat down, she decided to treat me to some... That is something I didn't expect to be eating today. But when in Rome, do as the Romans do, as they say. Oh yes. Packed full of fish eggs. And again, that spicy sauce just takes it to another level. That was an absolutely delicious breakfast and brunch. Now time to get on to lunch. And for that lunch, we are heading to Penghu. Unfortunately, the budget couldn't pay for a flight to Penghu Island itself. But I have been told that Penghu Haixianzhou in West District has some of the best and freshest seafood in the city. So once again, I ordered. Took my seat and waited for my lunch to arrive. Okay. And so for lunch, we've come to Penghu Haixianzhou. Unfortunately, I've never been to the real Penghu, but this restaurant here in Taichung appears to be the next best thing. As Dave served me this absolutely packed full of ingredients, porridge, seafood porridge, I guess is what we would call it. And the ingredients are almost too many to mention. There's shrimp, clams, squid, oysters, fish, vegetables, seafood balls, and it's hot and steaming. And I can't wait to get into it. Now today, I'm actually trying to eat a little bit less than I normally do in these kind of videos. I'm trying to eat just one dish at each restaurant. But the table across from me has a seafood salad in the middle of the table, and it looked too good not to order. So I tried to use my best Chinese to order that. Hopefully, she understood what I was saying. So that's going to arrive soon. But first of all, let's get stuck into this piping hot Penghu Haixianzhou. That is really good. The squid is the perfect texture. You can really tell it's incredibly fresh. The broth is full of different seafood flavors. Now, as we all know, seafood is incredibly healthy. It's often said that's the reason that Asian people, especially Japanese and Taiwanese people can live so old because they eat so much fish keeps their body healthy, really boost your immune system, incredibly important around this time where cases of COVID are starting to raise in Taiwan. So yeah, I'm going to make it my effort to eat a little more seafood a little more often. Just in case I thought I wasn't being healthy enough. My salad is here with a little extra some more fish eggs, a bit of squid, a bit of mayonnaise, maybe not so healthy. Everything is just so fresh. I love it. The skin just glides off so easy. Now, it was at this point, another diner in the restaurant recognized me, invited me over to his table and wanted to share his dish with me. What is it? He didn't want to be shown on camera, but I simply had to include the story to show the I ate way more than I expected for lunch, feeling really full, really satisfied. So I'm going to give this restaurant at 8.5 out of 10. Just based on the freshness, it was incredibly fresh. As we all know, when eating seafood, it's important to be as fresh as possible. And as far as I can taste, that was some of the freshest seafood I've had in a while. Definitely time to go home, have a bit of a nap, and then it'll be time for dinner. And for dinner, I chose a super traditional Taiwanese cuisine of seafood hotpot. And thanks to some rather loud and copyrighted music in the restaurant, I can't share much of what I had to say about the food at this place. But as is expected at a relatively high level restaurant like this, I was completely blown away when the seafood platter arrived. Yes, a seafood platter full of lobster, squid, salmon, and a plethora of other seafoods, in addition to a meat platter of pork, beef, and chicken, it's fair to say that this wasn't going to come cheap. So thankfully, my friend had misspoken, but the meal was still a rather pricey NT$1,700 for two people. But when eating seafood hotpot in Taiwan, you usually get what you pay for, and this restaurant didn't disappoint. So it was clear that we were not to be trusted with cooking such an expensive ingredient as a lobster. So while we waited for that to be expertly prepared, we enjoyed all of the other foods, and as is the perfect pairing with a seafood dinner, a couple of beers too. But soon enough, the star of the dinner had returned from the chef, and it was lobster time. And viewer discretion is advised, as I was keen to get stuck straight into the steaming hot crustacean that I've been so looking forward to devouring. Oh my god, that's so good. I don't know what else I can say other than that's special, special meat. Special meat, a special time, a special 10 out of 10 for this restaurant, and a special day of seafood almost coming to an end. But not before we have a special guest to eat a late night snack with, as good friend Koo is in Taichung. But anyway, I've been eating seafood all day. French friend, there's only one seafood that I think is possible, is sea snails. I feel betrayed that we don't eat sea snails that often in France. We eat snails. I do like normal snails. I hate these. I hate sea snails. Okay. This is my worst nightmare, because like normal snails, we have them with garlic butter, so it's not that bad. Well, she cooked them in butter. I watched her cook them. They put in some black pepper. They look a little bit like massive boogers. Yeah, yeah, they do, they do. Nah, oh man. That's good, man. Leave it to the expert, the snail expert. Take it away. It smells bad. It smells bad. Really? Yeah. Think of what you put me through on that beach. I'd be, I'd be willing actually to go like for 48 hours of the water in Sun Lien instead of eating all this. Really? Yeah. Oh my god, I do apologize for inviting you to Taichung and giving you a food you hate. I thought I was going to give you a taste of home. Why would you eat this? Oh, I can't understand. It's not that bad. It's well cooked, well seasoned. Yeah. Man, the texture, it's just, yeah, it's just a giant booger. Oh, okay. Well, there you go. There's Ku's official response to Taiwanese sea snails. Giant booger. You have to challenge me next time to find the perfect French snails and I'll make them for you. I'll make them for you. Go ahead. There we go. Video idea coming up. Ku cooks his roast beef British friend. I cook perfect French snails. Some garlic butter, like a bit of sliced bread, toasted. Nice. Time to wrap this video up. Say thanks to Ku for being here. That's it. You invited me on your channel. I'm here like for two minutes. It's a one minute clip. I've eaten five seafoods today. I'm out. I'm pissed. I'm worse for more than that. All right. But yeah, as always, time to say goodbye. Thanks for watching. See you next time on My Life in Taiwan. Peace. Bye-bye.