Best London Street Food at Borough Market 1 000 Years Old.

The seafood, the wobbly seafood, yes. This is Borough Market, the most famous place to eat in London, where you'll find a mind-blowing array of London's tastiest street food. But with massive crowds and an insane amount of choices, it can be overwhelming to navigate and it's way too easy to miss the best food gems. Guys, I've got Iraqi Doma. So in this video, I'm spending seven hours straight eating at Borough Market to show you all the top foods you have to try, including a few spots that completely blew me away. But first, it's gonna be a long day. We have a lot of food to eat. I'm in desperate need of some caffeine and I can smell it right here. Okay, and so today's filter is El Salvador. Went with the filter coffee, it's in El Salvador. Oh yeah, that's good. Oh, need caffeine immediately in the morning. But it's now 8 30 a.m. They're doing some construction, some roadwork right outside, so it might be a little bit loud. But officially, good morning from the 1,000-year-old Borough Market in London. It's one of the most famous food markets, one of the greatest historical food markets in the entire world. And actually, I was here last time 12 years ago. You can go check out that video, but it's been a long time. So I'm extremely excited to be back and to make things more fun and interesting, I've come up with a list. So it's gonna be a little bit of a food tour challenge. We have a long list of food, some of the best food that we're gonna try at Borough Market today. And with everything, place and dish that we try, we'll put it onto the list. And then I'll also include the price, so you know exactly how much everything costs. And then at the end of this video, I'm gonna share my thoughts and tell you my top picks, my favorite food that you have to try at Borough Market. But you gotta start with some caffeine. Oh, that's fantastic coffee. This place is really popular in the morning. Well, probably throughout the day, but fantastic. They roast their own beans here. Continual stream of people, and the coffee is fantastic. Monmouth coffee, highly recommended. Let's move on. The ginger pig, oh, and I ate this last time I was at Borough Market, but if there's one thing that is revered by locals and that's loved by tourists and everyone in between, it's gotta be the ginger pig. I've never heard anyone say anything bad about them. They are like true heroes of Borough Market. And I got their original sausage roll. So one sausage roll costs seven pounds, which is quite pricey. But wait till you see the size of this and wait till you see how much sausage is stuffed on the inside. Wait for it, ready for it, the insides of it. Oh, look at that, it's perfectly caramelized and just absolutely stuffed full of sausage. And by the way, it's currently 8.45 a.m., but we got here early to be able to get as much food as we can in before they get to lunchtime at Borough Market and things get hectic and packed. That just feels so good carrying it. Here we go, oh, oh, wow. You have to fully extend your jaw to get a bite of this sausage roll. And when you bite down, you get that egg wash, that crispy pastry, that flaky pastry. Then you sink your teeth into that warm, juicy, fatty sausage with perfect spice and seasoning. And the outside of that meat has that crust from the baking process. It's such a masterpiece of a sausage roll because the pastry remains flaky and crispy on the top and the edges. Yet on the inside where the pastry meets the meat, it has that perfect gooey juiciness that's absorbed the sausage fat. And just, it's ultra flavor. That is fantastic. This is something you absolutely have to eat when you're at Borough Market. Oh, that's hot, still absolutely steaming. It is seven pounds, but it's still worth it because it is absolutely stuffed full of sausage. And then as you get to that where the pastry kind of connects, you have a bit more pastry side. It is unbelievable. This might be one of the greatest sausage rolls to ever exist. Highly recommend it. You can't miss it when you're at Borough Market. It's exactly 9 a.m. right now. The market is just waking up. People are setting up. The market is still very quiet. Wait till we see it later for lunchtime. It's gonna, this entire market will be packed. That's why we got here so early. But that being said, actually quite a few stalls open at 9 a.m. And then quite a few stalls open at 10 a.m. So if you can get here early before the rush, it's always a good idea. Next up, we're gonna try an ingredient that London was built upon. It forms the foundation of food in London. Hello. Good morning. Yes. Thank you, thank you. So can you tell us a little bit about this place? So this is Richard Howard's Oysters. He's the eponymous Richard Howard. Rest in peace. Gone to the great oyster farm in the sky. His son, Tom, is running the farm now, which is in Mersey Island, which is here. About 10 miles from Colchester on the East Coast. And they've been farming oysters there since 1769. Wow. And bringing them to London almost as long. So how many generations is that? Tom is the eighth generation now. The native oysters, those would be the same oysters that Tom's great, great, great, great, great granddad will have sold and brought and sold into London. And then we have rock oysters also grown in Mersey. They're all wild, all the oysters in Mersey. Mersey's an estuarine island. The oysters grow in the channels. They get sweet brackish water from three rivers. The Blackwater River is one. And then they get, twice a day, they get salty water from the North Sea coming in on the tide. And in these estuarine channels, the oysters just get all the phytoplanktons, everything they need to grow big and plump and delicious. The oysters, because they're wild, they get to grow and grow and grow. And so we haven't got the hugest ones here today, but we've got some pretty big ones for you to try. You've been eight generations of oysters. Has your family been selling oysters in London? Or where do you guys distribute your oysters? Yeah, mainly in London. I have a pocketbook at home from 1791. The original pocketbook that my fourth great-grandfather, William Howard, used to record his sales. All of those sales, most of those sales, were going into London, into central London, so into Billingsgate. And then the streets were littered with shucking stalls because there was food for the poor. The poor people would just be buying tons and tons of oysters. And about a million oysters a week were coming into London. Yeah, to be in contact, we sell a million oysters a year at the moment as a small farm. But Mersey Island, where my oysters come from, my family and other families doing it, there's about 150 boats catching oysters at that time. So there's about a million oysters a week that were being shipped here into the city. This is absolute oyster paradise for eight generations. Incredible. I think we should just start with one of the natives. For this one, I'll go no sauce, no Tabasco, just straight to get the full force. Oh, wow. Oh, that is so much flavor. That texture, that brininess, that complexity, that is phenomenal. Okay, next up for the rock oyster. And we have two different rock oysters, or three. This is the first one. And this one is with some of the shallot vinegar. They just slide down. So good. That one has a bit stronger of like a saltiness to it. Great texture, melt-in-your-mouth texture. I love it with that vinegar, with those shallots, that crunch of the shallot. Fantastic. And I think these are the Jersey rock oysters. For this one, I'm gonna do the combination of lemon. And let's do Tabasco on this one. That's a great combination as well. Oh, wow. The great thing about oysters is every oyster has a little bit of a different texture, a little bit of a different flavor. You taste the cleanliness, the purity of the sea. It's just such a pure flavor. That being said, I do love it with that Tabasco, that acidity of the lemon juice. It's fantastic. And oysters like this are really part of the foundation of food in London. They've been a street food for centuries. You can imagine on the old streets of London, they were selling oysters off of barrels, standing around eating oysters. There were so many oysters that it was considered a poor man's food. Now things have changed a little bit, but you can still get the same flavor, the same standing on the street at Borough Market, eating absolutely some of the freshest, most incredible oysters. And then we have one more size of oyster. This is the super-sized oyster. Well, actually, he said they sometimes have bigger than this. This is pretty big size. That's definitely a couple of a biter oyster. Let's add some of the shallot vinegar on this. These big oysters can take a bit of dressing because they're pumped. Okay, has a lot of flavor? Yeah. Okay, I'll do some dig down deep. Let's load it up. Mint, coriander, and a few chili flakes with white wine vinegar. A bit like chimichurri, I guess. I want to get some of that chunk. Okay, good, we're good. Thank you. It's getting juicy. Okay, here we go. Oh, wow. You want to chew that well, though. That is a one biter of happiness oyster. And he did mention that the bigger oysters are often more intense because they're older, so they become a little more seafood-y, a little more salinity to them. And that is a nice, strong oyster, but it's so good with that vinegar, with that parsley and shallots. So good. Richard Howard Oysters, absolutely fantastic. So fresh. It's been a family tradition. It's been a London tradition for hundreds of years. Oh, that was phenomenal. Nothing like oysters in the morning, but can you imagine eight generations of oysters? So next up, we are at Capuchin, and you smell the cheese in the air and making the cheese sandwiches, the legendary cheese sandwich right now. And then what type of bread are you using? Oh, it's Poulain sourdough. So it's a bread from Paris originally, but they got a bakery in London. Okay, cool. It works well with this sandwich. It's quite a dry sourdough, and it's baked in a wood-fired oven, and it's got a very dark crust. See that crust? Yeah. I mean, I think they do this for the English market. This is for the French market. Oh, okay. Okay. We like the French market. The crust, yes, for sure, for sure. Okay, here it is. That's so hot right off of the griddle. This grilled cheese sandwich has reached a mythical status level. It is like one of the gold ticket items that you have to try, and they're using Capuchin British cheese. He adds in a mountain of grated cheese, mostly Montgomery cheddar. It grills in the toaster. The cheese just oozes out, so it melts in the center. What's the best thing about it is, let me just unravel all that paper so that you can see the magical beauty of this grilled cheese sandwich. The bread is so thin, but then you have the oozy cheese in the center, and then you have the crispy cheese on the edges that's spewed out and kind of crustated onto the, plastered onto the sides of the bread, and then you also have the onions and the leeks on the inside. Oh, it's steaming with the melted cheese. Here we go. Oh, wow. This is one of the world's great grilled cheese sandwiches. That Montgomery cheddar, it starts with the cheese. That has such an incredible flavor complexity. Just enough saltiness, but taken to the next level because of the toasting technique, and because the cheese is shredded rather than sliced, so it allows it to seep out and coat onto the sides of the bread and crustate. Is that a word? Can I use that word? Crustate onto the slices of bread, creating this crispy, oozy cheese with just enough onions to offset, to change the flavor. Wow, that's good. It's a next level grilled cheese. We gotta move on to the next spot. We're on a roll already this morning, but next up, we're trying one of London's most talked about foods at the market. We are going to eat one of the most famous sandwiches, and you can already see, even though it's now, what time are we at now? 10.30 a.m., already there's a crowd standing around waiting for their sandwiches. Nice to meet you. Lovely to meet you. Yeah. Can you just tell us a little bit about the Black Pig? Yes. Basically, we're a sandwich shop based in Borough Market with a strong focus on sourcing our ingredients. So we only use free range pork from a farm up in Suffolk. We use as much produce from around the market as possible, so that's really important to us. And yeah, we've basically just created a sandwich that we think is quite unique, pulling in a lot of different flavors, which we don't think we can really get anywhere else. So it all begins here at the toasting station. The bread is ready, and that goes down the line. All going in for the pork cracklings go on. Okay, the slaw goes on. Now for the pulled smoked pork. And then that continues down the line. Okay, oh, this is the salsa verde? Salsa verde, yeah. Goes on. Wow. Some pepperoncini as well. Then we cut it up. Wow. The cross section. Okay, into the plate. Grated parmesan goes on top. Wow. Amazing, thank you very much. Wow, that is hefty. That final grate of 30-month-aged parmesan makes it so aromatic and just makes your mouth water. But the entire process, they have a system down that slow-cooked pulled pork shoulder that's smoked in those eggs. As soon as they're open, it's like a continual nonstop assembly line of this perfect sandwich, which is actually called the best one. And the owner was mentioning that because they originally had the honey truffle parm, but then everyone started asking, what's the best one? And this is it right here. It is beautiful. Oh, wow. My first bite, I got a huge piece of pork crackling. That crispiness inside of that fluffy bread with the aroma of that parmesan, the complexity of that parmesan. I got a little bit of that pulled pork in there as well. You taste the truffle-infused mayo. The richness of that mayo and the richness of the pork is offset by that basil-y salsa verde. Basil-y or herbaceous? Oh, it's so good. They really have created the ideal sandwich. It's so gourmet. All the components are such good quality, sourced locally, all put together. It's like a perfect balance of all the ingredients. This is a world-class. It's a phenomenal sandwich. And as you start getting further down into the depths of your sandwich, you really start to taste the complexity and the smokiness of that pulled pork, the juiciness of it. It really is like an entire roast barbecue dinner meal all in one sandwich. This is the ideal sandwich. Oh, yeah. That is phenomenal. Okay, here's a fresh batch of the paella. Look at the size of that pan. It's huge. So we're back now at Bomba Paella. All the paella is ready. That's a huge pan. He just brought out a fresh pan. That rice has simmered down. All the juices have come out of the seafood from regular prawns to the jumbo king prawns to lobster. Oh, I think there's two types of lobster, like the New England-style lobster and the king crab on top, peas on top, mussels, scallops. Oh, it's such a beautiful, just a rainbow of colors, and it's massive. Nice. Now it's beautiful. All the colors, tiger shrimp, all those tiger shrimp. Everything, all the seafood you can imagine all on top of your paella. So a huge thank you to Bomba Paella. And yeah, come back here. The finished paella, it is loaded with seafood. The seafood is huge. Everything from lobster tail, the jumbo tiger prawns, regular prawns, mussels. There's so much seafood. It's such a mountain of seafood. You can't even see the rice underneath it, but I can assure you there's rice under there. Let's get some of the rice first just to warm up our taste buds. Oh, that is an intense, meaty, caramelized flavor to it. With the rice that's cooked al dente, so it has a little bit of a crunch to it. Perfect. It's absorbed all that broth, that meat broth. The chicken. So I think they actually saute down the chicken, so it releases the chicken juice, and it kind of creates that caramelized chicken juice, and then it's scraped up, and then that absorbs into the rice, creating all that flavor. Okay, let's do a squeeze of lemon. Okay, look at the size of this scallop. Oh, it's massive. Look at that wobble. Oh wow. Sweetness, wobbliness, absorbed with that paella flavor. Okay, let's do one of the jumbo, one of the jumbo tiger prawns. Look at the size of this. It's all curled up, but if you were to flatten it, it would definitely be the length of your face. Let's do one of the jumbo prawns. Let's remove the head, peel the body. Things are getting juicy. Okay, you gotta bite the head. The garlicky, the butteriness. Bite all the juice out of the head, then you go in for the body. Oh, that's firm. That is meaty, sweet, gigantic tiger prawns. Oh man, thank you so much. You're welcome, man. Thank you so much. Okay, it really is a mountain of seafood. Yeah, there's so much flavor condensed into that rice, absorbed into that rice. Okay, let's try the lobster tail. Look at the lobster tail. Oh, it's just dripping with like garlicky butter. Oh, the lobster, the juiciness, the butteriness. You can smell the garlic, the seafood, the wobbly seafood, yes. Sweet and tender, absorbed with a garlicky butter, like juicy with garlicky butter. Oh yeah. This place, it's right in the heart of Borough Market. You can't miss it. If you love seafood, this is a must eat when you're at Borough Market. That place, I gotta be honest with you, I think the plate with the lobster and paella cost 27 pounds, but those guys just totally hooked me up and they gave me like every single seafood they have on one plate. That might've been more expensive, but yeah, great, nice guys, right in the center of the market. Next up, we're trying a place that's known for having the longest lines at Borough Market and a lot of people say it's overpriced. What do you think? How many, one? One. Thank you. How many, guys? So next up, we're eating one of the most popular foods at the market. Thank you. Oh, it is fast. Look at all the strawberries lined up here. Okay. Oh, they dunk it in the chocolate. Okay. Thank you. Enjoy, guys. Thank you, thank you. Will I get my beautiful face? Man, oh, sure. Hey man, nice to meet you. Nice to meet you, sir. So it's just nonstop strawberries all day long, right? Spanish strawberry and Belgian chocolate, sir. We say match made in heaven, you know? Belgian chocolate, very cool. Strawberries with melted Belgian chocolate. I think you'll pretty much see it in everybody's video that comes to Borough Market. We had to try it. Let's get a nice juicy, they are really juicy, really, really ripe strawberries. Oh, and the chocolate just kind of clings to every strawberry, half melted, half like hardening on the strawberry. That is pretty amazing. I mean, it's just a pure, juicy, extremely ripe, extremely sweet strawberry. Hint of acidity to contrast that nutty, sweet, creamy Belgian chocolate all together in one bite. Definitely worth it. Yeah, it's great. Let's go for another one. It's a simple combination, but actually quite works quite well. Chocolate doesn't overpower the strawberry. Still get that nice strawberry flavor. Just that nutty, sweet chocolate. Yeah, it is very popular for a reason. It's also very, very visual. And next up on our tour of Borough Market, there's a big surprise for you. Let's go. I think it's right up here, but it's gonna be a huge surprise. Right now is almost exactly, exactly noon, and things are getting hectic for the lunch rush at Borough Market. There he is. He can recognize that orange shirt. Uncle Mark, what are you doing here? Uncle Roger, what are you doing here? Auntie Liz on holiday, so she make me work her stall. Still a new job. Yeah, new job. Last time you beat me up at Thai Boxing, Uncle Roger still remember. Yeah, I still remember. You still remember your Muay Thai moves? Of course, of course, of course. I know all the moves. So Uncle Roger, tell us about this place. Welcome to Mei Mei. This is Singaporean kopitiam, but Uncle Roger feel almost as good as Malaysian version. The best dish here is nasi lemak. All right, so let's try the nasi lemak. Do you know who this guy is? This guy very famous, you know? So just make nasi lemak. Don't dilly-dally around. Oh, we got the fried chicken going right now. So we have the nasi lemak here. This is the coconut infused rice. Some cucumbers go on the side. Then moving over for that sambal, yes. And then the crispy anchovies. Oh, you gotta have peanuts, great. Then over to the egg, the wok station. The egg drops into the oil. Oh, bubbles up with that yolk in the center, beautiful. Egg is ready. In the meantime, a fresh batch of fried chicken is ready. Chopped up onto the knife. Okay, that comes over. Slide that onto the rice. Oh, and the egg goes directly on top of the fried chicken. Wow, that is fully loaded nasi lemak. Okay, Uncle Roger, man, just like Singapore and Malaysia. This one, this one actually look very good. It's piled high. The fragrant rice, the sambal, the anchovies, fried chicken, the fried egg on top. This coconut rice also. Should we try the rice first? Let's just try a little bit of that rice. Cook well, cook well. Uncle Roger can tell you enjoy it. Oh, yeah. Because your eye get really big. Oh, that's fragrant. Every individual grain of rice. Okay, what would be the next thing you want to dig into, Uncle Roger? I think you crack the egg. Oh, good move. And then you pop the yolk. Get a little of the sambal in there. Oh, yeah. Put some peanut on your spoon like this. Crack the yolk, pop the yolk. Oh, nice. Let that yolk run into the rice. Get a little bit of peanuts. Scoop in with the yolk. Let's get a little bit of that sambal on here as well. There we go. All the different texture. Crispy peanut, the runny yolk, the creamy yolk. Oh, wow. The salty sweetness of the sambal, like the garlicky, shalloty flavor. So good. You haven't even tried the best part, the fried chicken. Oh, yeah. Looking forward to that. Oh, nice. The sambal has a nice little kick to it. With the sweetness. It's nothing for you. Uncle Roger, you eat the spiciest som tam, papaya salad. Oh, yeah. Oh, wow. Not bad, not bad. That batter. Nicely seasoned. A little bit peppery with the juicy, moist chicken on the center. This Western-style fried chicken. It's nice. In Malaysia, if you eat fried chicken with nasi lemak, we call it ayam goreng berempah. It's not like batter like this. Yeah, yeah. It makes the batter made from spice mix. And the berempah has like lemongrass and all the herbs in it, right? Grind up, then deep fry. But this one very good also. Very good. Actually, it's fantastic that you can get Malaysian, Singaporean food, nasi lemak right at Borough Market in the heart of London. You're gonna eat in this market all day. Man. Don't eat too much. You have 10 more stores to visit. Gotta pace myself. Yeah, you're gonna get wet. You're gonna get fat. Probably will be spending the night here at Borough Market. Oh, really a fantastic plate. Nasi lemak, such a diversity of flavors. Everything mingled on a plate. Highly recommended. Yeah, when you're at Borough Market, come have nasi lemak. Mei Mei restaurant. It's always great to see, to hang out with Uncle Roger. And he's actually in London opening a restaurant. So go check out his restaurant, new restaurant in London. And we're on our way to the next spot. Hello. Mr. Mark. Philip, nice to meet you. Good, good. Very good. Nice to meet you as well. Here we are at Juma. But tell me about this place. So Juma Kitchen, right? So yeah, we started in 2013 as a pop-up supper club concept. Across the whole of London, I was hosting these dinners. And it was my dad's food that I had at home that wasn't out there. And I wanted to do something about that. I wanted to put Iraqi cuisine in front of people. Cool. So I built the brand for five, six years doing all these pop-ups. And then 2019 is when Borough Market happened. And yeah, we've been here for like six, seven years. And it's been a journey. And it's just an incredible feeling to introduce like tourists from across the world. Introducing them to Iraqi food. Wow. Food smells, looks outstanding. And I love we're right within the heart of Borough Market. And they're cooking over charcoal. You can already smell that aroma. The kebabs hissing, sizzling over that fire. The juice is coming out, the fattiness. Oh man, it's gonna be so tasty. And then also they're very well known for their kubba. The owner's super friendly. Really nice spot. That's the potato chap. That's the mushroom chap. Okay. That's the kubbet halib, which is the rice shell. The original guy. And the spinach fatayer. Wow. All kinds of our homemade sauces as well. Cool. I just love the energy, love his passion. You can tell he's doing what he loves. And that's actually like one of the stories of the entire market. People are so passionate about what they do. That's what makes this market so special. The people behind the food. And I cannot wait to try his Iraqi food. Let's start with the kubba. Let's pop this. Let's crack this open. Oh, this one is the... This one is the mushroom chap. That's what we're starting with. You smell the truffle. Oh, you do smell the truffle in there. I think that's potato on the outside. With the fragrant mushrooms in the center. A little bit herbal. The fragrance of the truffle. That is delicious. Moving on to the... I think this one is the classic. The rice batter. Oh, it's so crispy. Let's crack it open. Filled with minced meat. That poof. Oh, you smell like the cinnamon. Nutmeg aroma to this. I love kubba. This is phenomenal. That tastes just like the kubba you would have in Iraq. And the rice, crispiness, the minced meat, the fragrance. I do wanna really... I'm like desperate to try that amba sauce. That kind of like pickly preserved mango flavor with that acidity and sweetness to it. Perfect pairing. That's fantastic. A mixed grill mark. Cool, thank you. Rice goes on. Oh, immediately right off the grill. The chicken. And are the kebabs lamb? Lamb, of course. Extra fat as well. Extra fat, the Iraqi way. Exactly. Any chili sauce? Yeah, sure. And what about some garlic mayonnaise? Sure, I'll do it however you want it. All homemade. I eat everything. And we just finish it with a little dusting of sumac. Oh, nice. Perfect. Let's try that chicken first. Right off the grill. Oh, that's wonderful. The tenderness of the chicken. But it's so juicy. The marinade goes all the way to the center of the chicken. And also they have these nice pickled peppers. Bite into that. Oh, that's a lot of juice in there. Fills your mouth with that briny pickled pepper. Excellent. Okay, now time for the kebab. The minced meat, minced lamb, extra lamb fat. And we just pick it all up. The fatty lamb. Oh, and as you chew, the lamb flavor is released. Again, because of the fattiness of it. It soaks up all that smoke as it hisses down. And the beads of fat drip down into the charcoal. It hisses up and embeds it with smoke. And this meal, this entire meal just brings back great memories. It's just fantastic that you can get such great Iraqi food at Borough Market. Every Sunday, we do a dolma here. It's only a one-off dish that we do. Honoring traditions and honoring like dishes that are often only found in people's homes. We reveal this big pot every Sunday. We've done a mini one for you today. Oh, man. For you and your fam, no worries. Okay, so we're getting really lucky because dolma is really something that you find in Iraqi homes, actually. And so, oh, you're getting very lucky. We normally do it only on Sunday, right? Oh, and the flip over? Yes, of course. Bottoms up? Bottoms up. Oh, the reveal. The mini reveal. Use this a bit bigger. It's still pretty big, man. We've got some lovely caramelized lamb that's stuck to the bottom of the pan. Oh, wow. Oh, look at the lamb down there. All the lamb ribs. All the sweetness. Wow. Falling off the bone. Oh, man. Slowly cooked in like lemon, pomegranate, tamarind. Wow. So we're going to give you a nice mix and blend. Wow, thank you. This is our family spice blend mixed with rice and tamarind, pomegranate molasses. Nice. Lemon juice. Guys, we've got Iraqi dolma. We normally only do it on Thursday, Sunday, but today we do it as a one-off special. Enjoy, brother. Oh, man, that is special. Thank you very much. Let's go for a grape leaf first. Oh, wow. The pomegranate, the beautiful acidity, the creaminess of the rice that just melts in your mouth. And then you get the aftertaste of all the fat of the lamb, which is melted into the bottom of the pan. And that's just reabsorbed into all the dolma. That is so tasty. And check out this little lamb riblet. You can see it's like melting. All the fat is melting. And this is from the bottom of the pan. You can see that sear. Wow. A fatty lamb is something that will never get old in your life. Oh, it melts in your mouth. The amount of flavor. It's so tasty. And that's what's flavoring all of the dolma. Let's part the lamb, though. Let's move into the onion. Oh, it's squeezing out. This is a one-biter, but for the sake of seeing the cross-section, seeing what's inside, let's take half a bite. Never mind. Couldn't do it. You gotta take the whole thing in one bite. If you bite down that pressure, it just squeezes out the backside. You gotta take it all in one bite. Everything is good, but this dolma is super special. It is fantastic. Oh, here's one that's half open already. We can see the inside. See the rice, tomatoes, spices in there. Highly recommended. Juma Kitchen, don't miss it. As of now, we've been eating for nearly five hours. But there's still some spots you'd regret leaving Borough Market without trying. Oh, we've had a lot of savory food. I think it's time for something sweet. And actually, just on the outside of Borough Market, we're actually right next to where we began at Munmouth Coffee, is one of the best gelaterias, not only at Borough Market, but in London. Nice, so we got two scoops. Lemon. I always like lemon gelato and then mango. Let's try the lemon first and then she gave a little squirt of chocolate on it as well. Nice and sour. Nice and sweet. Nice and cold. Oh, I always love lemon gelato. One of the best gelatos with that acidity. Ah, so refreshing. Okay, and then let's go for the mango down there. That is the real proper strength and flavor of mango. Yeah, it is really good gelato. That combination of the sweet mango and the sour lemon, fantastic. Next up on our Borough Market tour, we're at a place called Gourmet Goat. Serves Mediterranean food and they're famous for one wrap that we're gonna try. The chili sauce. The bread. That's the green chili sauce? Nice. All great. Tzatziki yogurt. Herbal yogurt. And then the, whoa. Nice big huge piece of lamb kofta goat, goat kofta. With some rice. Goat kofta goes in. Lemon juice. And parsley to finish. A little parsley. Wow, that's a huge kofta. And then that gets wrapped up. Yep. Thank you very much. Loaded. So this is a stall that serves Cypriot food. Food from Cyprus. And so this is their famous kid goat wrap with the thick bread. With that green chili herbal sauce, the tzatziki in there. And that's a sizable kofta in the center. I guess it's goat. Oh, that's tasty. Oh, with that creamy yogurty tzatziki. I love that fresh parsley on it. And within the kofta, it's like a loose crumbly mixture of ground meat. Minced meat with a lot of onions in it. Have some spices in it as well. That's nice and hearty. Really a generous like size of kofta. Oh, one of the things you'll be blown away by. Is just the quantity and variety of food that's available at Barrow Market. They're just non-stop. It's so diverse. There's so many cuisines available. Both traditional and creative. And just new things. And that's also what makes the market so exciting. It's also very tasty. There's like a great lunch on the go. Next up on our ultimate Barrow Market food tour. Back to savory. And I wanted to try Latua pasta. Which is known to be some of the best pasta at Barrow Market. And they're famous for probably all the pastas. But one of their most famous pastas is the tortellini stuffed with burrata and truffle. And so yeah, this is handmade pasta. Oh, and it comes with a mushroom sauce. Okay, she said it could come with any sauce of your choice. They had a variety of sauces. I just told her give me whatever sauce she recommended. Mushroom sauce. Let's do a one biter. Oh yeah. Wow, that is fantastic. Oh yeah, that is fresh. The burrata oozes out with the aroma. The fragrance, the perfume of the truffle. Then that sauce, that creamy mushroom sauce. Not too much mushrooms in there. Just get the creamy butteriness of it. Fragrance of the mushrooms. The parmesan grated on top. Very handmade. Very tasty. Okay, for our next one. Let's bite it in half. We can see the cross section. You're probably thinking I always like bite half to see the cross section. But, oh, even I'm curious to find out how it looks on the inside. Really is fantastic. Look at that burrata in the center. Let's bring up our list. Everything we have eaten today at Borough Market. It has been a journey. We've had a lot of food. A lot of variety. Check out all the different dishes we've tried. But there's one more thing. We absolutely cannot leave Borough Market without trying. Welcome to Bread Ahead. Again, this is a stall that is so well known that nobody misses when they come to Borough Market. They're known for their donuts. They actually have a variety of different stuffed donuts. Custard donuts. But their most famous is the creme brulee. Okay, here comes a fresh batch. So those are donuts filled with custard. First dipped in the sugar, like a brown sugar. They get a dip and that sugar just sticks to the top. Sticks to that custard in the center. Then it goes back into the tray. Okay, and now it gets the full on sugar treatment. Oh, a small little mountain of sugar on top. Oh, for the creme brulee. All the sugar on top of the donut. It gets scorched onto the top of the donut. Look at the way it just melts down. Okay, that is a really cool process. They just brand it with that searing, that hot coil which is on fire. It's so hot. It's red. Let's pull this out. There we go. Had to go for the creme brulee. Completely hardened, branded sugar on top. Let's bite in. That custard literally shot up the top. Went up my nose a little bit as I bit down. You get that crispy sugar. They put on like a handful of sugar, but it's not overly sweet. It's perfectly sweet. That smoky, caramel-y, melted sugar plus that crispiness. Get that really soft, fluffy donut. The granules, the crunch of the sugar. The sugar just kind of shatters in your mouth. Absolutely loaded with custard on the inside. It's really good, yeah. This is another one of those stalls that literally everybody who eats their Bread Ahead, everybody recommends it. Locals, tourists, people say Bread Ahead is one of the top donut shops in London that you have to try. It is superb, yeah. It really is delicious. You wouldn't want to miss this. It's been the ultimate Borough Market food tour. A mission accomplished. Let me just pull up the list of everything we ate. Yeah, we did pretty well. We ate a lot. What stands out is the quality, the variety, and the food has been delicious. I love the mix of cultures that are all represented at Borough Market, but what stands out to me the most is the passion of the people behind the food. Again, here's the full list and the full prices of everything we ate. I hope this gives you some ideas of the best food you have to eat when you visit Borough Market, when you're in London, which is an absolute must. And now, for the moment we've all been waiting for, what was the highlight? What was the best food? It's such a tough choice. I need a moment just to think about it. Honestly, I know you guys are all gonna say that I can never choose a favorite because I just love so much food and the variety. You can't compare them quite. But my favorite things were the sausage roll, the oysters, the black pig sandwich, the nasi lemak, and Juma Kitchen with the Iraqi food. But that being said, everything was fantastic. Everything was really good. You should really try the entire Borough Market food tour. And a big thank you for watching this video. Remember to give it a thumbs up. And also, I'm gonna link the next video here. We're eating our way through London, eating some of the best food. So go check out more of the videos. And thanks for watching. See you on the next video.