This is NOT the Sukhumvit You Know! 🇹🇭 24 Hours Eating ONLY Local Food

Añadido: 2026-05-03

[00:00:00]All right, you guys are always telling me I've got to do more videos in Sukenwit. So, today I am showing you a couple of my absolute favorite spots in the center of town. We are talking breakfast, lunch, and I've even got a 24-hour dinner spot for you guys. I've enlisted the help of a mystery guest to help me eat this mammoth feast. Every spot is super local, super affordable, and away from the crowds.

[00:00:30]Okay, so we're starting here at a shop called J Dong, a 24year-old fried pork and cow gang shop. This place is absolutely legendary. Now, it's early morning. It's only half 8 in the morning, but the place is already packed. There's a long line of customers outside, so we better get in and get ordering. Look, there's the legend herself. So, it's like this every single day. There must be 15 people in the queue and it's just continuous. Like there's just people joining the back of the queue every second. You've got to get in line. You got to order your food and then you can go in and sit down.

[00:01:06]Obviously some of these people are getting takeaways. But yeah, you line up, order whatever you want, whether that's the fried pork on rice, which we're going to be getting, or they've got a load of curry options, which are really, really good. It's down this really busy little alleyway behind Lotus on Rama 4. So, we're not technically on Sukum Wit yet, but we're at the bottom end of Soy 24, which is where my hotel is. So, everything is going to be situated today around this area. See, talking to you guys, I almost lost my place in the queue again. Right. So, it's super cheap. You got fried pork with rice, 39 B. Fried pork liver with garlic on rice, 39 B. Sweet pork with rice, 60 B.

[00:01:46]Pre-made dishes in trays.

[00:01:50]All your classics, stir fried dishes.

[00:02:16]This place is absolutely legendary. It's one of those places that that serve the local workers. So, a lot of the people that come in here are taxi drivers, laborers, motorbike taxi drivers. And as I said, there's always a massive queue outside. And when you see a big queue in Bangkok, that usually tells you that the food in that place is legit. Now, the reason I love this place so much, as I said, is for this Namjim jaw sauce and the fact that you can just take as much of it as you want. So, I'm going to take a little bit more actually. It's super zingy, super spicy, really, really salty. It's got lime juice instead of tamarind. And I absolutely love it. Do you know I also love when you come in the place, you have a little look over the counter where all the curries are and just behind this just massive mound of sliced fried pork and that's what pretty much everyone comes in for.

[00:03:09]They came in for the pork and then get a little curry on the side or get a little stir fry on the side.

[00:03:17]Keep you going. Massive plate of rice.

[00:03:18]Keep you going for the whole day. As I said, if you're doing manual work, this is the sort of place you want to come.

[00:03:24]39 B, which means I only paid one B for the egg. It's very, very good pork. Not fresh out the fries. It wasn't super crispy or hot.

[00:03:36]It's kind of tastes a bit like when it's like this, like decent grilled or roast pork with some crispy bits of batter crumbled over the top. If you get it fresh out the fryer, absolutely fantastic. But it's worth coming down here just for the sauce alone if you like nam chim jao as much as I do.

[00:03:52]Right. So, this has filled a hole, set us up for the day very, very nicely.

[00:03:57]Next up, we're going to head over to the canal in Pong at the top end of Sukumbir for what is fast becoming my favorite tom noodle in the whole of Bangkok.

[00:04:12]But I couldn't possibly eat all of this food to myself. So, I've enlisted the help of my brother from another finally living in the same city as me, Mr. Parilla.

[00:04:22]>> I've never seen anywhere like this in Sukumit.

[00:04:25]>> Well, now you have. Let's see. We've done 15 intros now. I can't I could not tell you how many bikes are going past.

[00:04:32]>> But one by one.

[00:04:33]>> One by one. Very, very inconsiderate when they can see that the roaming cook is doing an intro. So, this stop is fast becoming my favorite tomium noodle in the whole of Bangkok. 60 years old on the side of a canal. You got all the big buildings all around you, but this is real real local. You got all the office workers sitting out eating their delicious bowls of noodles. It's a real real local vibe. And we are just down the road from Prom Pong. But as I said, we've got loads to eat today. And it is 40° out. I want to show you a little dinner spot, but I can't possibly just hang around in this heat until then. So, I've actually got a hotel to show you that I am staying in. It's my new favorite hotel in Sukumbit. So, stick around for that. But for now, let's grab these noodles. Right. Here's the governor. She's been here for over 60 years at slinging these noodles down.

[00:05:24]>> All right, Joe. What do you fancy, mate?

[00:05:25]>> Uh, chicken nuggets, actually. Chicken nuggets.

[00:05:28]>> Didn't expect to see that on the menu.

[00:05:29]>> Well, I take you to places that have variety, my friend. But Pima Rimong is actually uh this is the evening restaurant here. So, it turns into an ean/ chicken nugget restaurant. So, if you're down the road off of your nut at uh that place you like to go to called Nana Plaza, afterwards you fancy after you've seen your sausage cabaret show, you want some chicken nuggets, this is the place to come.

[00:05:53]>> I'm coming back. I am coming back.

[00:05:54]>> They do do decent eastern food, but we're not here for that. We are here for the tomium noodles. So, we've got some crispy on sheets, uh pock, which we're not going to be getting. Uh pbong, we got some blood.

[00:06:08]We've got some mossab which is joe minced pork. But this this is what makes this place really really special. The soup absolutely fantastic. We've got some meatballs in there and we've got some radish. So garlic oil is going to flavor our nood to starving. Haven't eaten yet today.

[00:06:28]>> Have you not?

[00:06:29]>> No. Fast for you.

[00:06:43]He can't eat bean sprouts.

[00:06:45]>> Can't won't.

[00:06:46]>> Is that the only word you've learned in Thai?

[00:06:47]>> That's all I know.

[00:06:48]>> And celery.

[00:06:49]>> Yeah, exactly.

[00:06:51]>> Should we get Should we get a dry bowl as well?

[00:06:53]>> Yeah. Yeah. Yeah.

[00:06:55]>> That can be the one without bean sprouts.

[00:07:03]carbon.

[00:07:17]>> Right. Usually I say no meatballs, but I want to I want to And I don't actually really like the fish cake either, but I want this to >> We've already insulted them enough with the >> Exactly. And I want you to get a full feeling about what we're getting here, guys, and what you can get. Oh, look at this.

[00:07:33]That looks fantastic. Look at this.

[00:07:36]Beautiful.

[00:07:47]limes. Even though limes have gone up in price here, a lot of people are not using lime. They're using vinegar or they're using fake lime juice. Right. We get a little bowl of soup to go with our with our dry noodles. Cab.

[00:08:13]>> What do you reckon, Joe? To be honest, I'm I'm still working my way up on the Thai spicy. You've um Yeah, you've gone full Thai spicy today. So, I'm going to have to get my big boy shoes on. There you go. Do you know before you eat anything, I just want to say, do you know what sets this place apart from other places? And it sounds like a very minute detail. If we look at our little >> I was going to say trio cuz I only use three of them. There's always four.

[00:08:34]>> You obviously use the uh roasted chili.

[00:08:36]>> The roasted chili. Can you have a look at the the the sort of consistency of it, right?

[00:08:42]>> Yeah. or the coarseness.

[00:08:43]>> Homemade, right?

[00:08:44]>> Homemade. So, they've actually roasted this and ground this themselves. Then, when you get the chili vinegar, usually chili vinegar isn't spicy, but in here, you've got like small Thai chilies. So, they're actually really, really spicy.

[00:08:56]So, this is actually really nice. And then you've got the pounded up chili that isn't as spicy and a little bit more sweet. But this is really nice cuz you can add vinegar for a little bit more acidity, but a different type of acidity because they're using lime juice in this one.

[00:09:11]Put a bit of vinegar on that one.

[00:09:12]>> And I've already done it.

[00:09:14]>> Well, sit down.

[00:09:15]>> Right. So, we got the wonton skins, fish balls, pork, sliced pork, fish cake.

[00:09:21]Joe, you can have that.

[00:09:22]>> Oh, thanks.

[00:09:26]>> And then I've gone sle cuz I always go sle with my yam. We've got some liver. And as Joe said, I'm actually going to put this one in cuz I actually like this one. But I do like the fermented one as well. But we'll save that for the dry ones, I think. Right.

[00:09:42]And the only reason I'm sticking this all in now is cuz I've already had this.

[00:09:45]I know what it tastes like.

[00:09:49]Let's check that now. Hopefully, it doesn't do me like that pa pow the other day.

[00:09:54]>> Okay. So, for this one, although I said really spicy, they haven't really spiced it up too much. We're going to have a little bit of lime juice. And I'm going to put some fish sauce on as well.

[00:10:05]I think it's worth saying even when you order dry >> dry, they're still giving you that beautiful soup. And one of the reasons to order dry is is if you don't like the first time you've been somewhere, you might not even like the soup. So, >> and then when you get it when you get the dry one like this, I'm not doing a very good job of mixing this up. But when you get the dry one like this, you can really taste the garlic oil. You saw that garlic oil in the pot. Go on, take a bite. No, I'm going to have a bite now. That >> Yeah, I prefer dry overall.

[00:10:37]>> That's really good. Top everything. Like they've hand roasted the peanuts. They ground the peanuts. They're like sort of they're not all uniformly ground. Same as the chilies. The pork's fantastic, right? Usually that's going to be dry as a bone. But they've obviously marinated it, so it's really really tender.

[00:10:58]>> Oh, look at that. Look at that. Look at that bit of liver there. Look.

[00:11:04]That's perfect as well. Yeah, that's a top bowl. Oh, it's been a while, isn't it, Joe? It's been a while.

[00:11:12]Look at that.

[00:11:16]It's a lot going on in there.

[00:11:25]>> Perfect. Perfect. Morish, but in balance.

[00:11:31]Super good. These are my favorite bits.

[00:11:35]He's trying to lose weight or keep his weight off. I'm new, so I'm just on eating anything I can.

[00:11:40]>> You calling me fat?

[00:11:42]>> No, I'm saying you're trying to keep skinny. Actually, you know what? You're right. The uh sometimes these noodles are really good as a bowl of noodles, but the meat is a bit hit and miss. It's so juicy and so flavorful, right? Like everything in there is fantastic.

[00:11:59]>> 9 out of 10.

[00:12:00]>> But yeah.

[00:12:02]>> Yeah.

[00:12:02]>> I'm I prefer dry when I'm eating egg noodles like bat meat.

[00:12:05]>> Yeah. Me too.

[00:12:05]>> Egg noodles. But when I'm when I'm eating tom yam I like I do like a little bit of broth.

[00:12:10]>> And you know what I do like >> I didn't say to her not sweet. I didn't say anything to her. Usually when you get to yam noodles they are ridiculously sweet.

[00:12:19]>> I got to say it's good to have you back mate. People have been calling for it.

[00:12:22]Every video people are going, "Why don't you do do a video with Joe?" I'm like, "Of course we're going to do a video."

[00:12:27]>> Been busy. Been busy. All right. I know I said I like the dry.

[00:12:32]>> But I just tried a bit of that broth with some of the fermented vinegar in.

[00:12:37]>> It's unbelievable.

[00:12:39]>> Unbelievable.

[00:12:41]>> Do you see why I say these are my favorite dom noodles? Now, >> and do you know how I found this, please? Me and Patty were doing a video.

[00:12:48]>> Yeah. Me and you're good. You're not that good. Me and Paddyy were doing a video and we were doing a video where we had to roll a dice and get on this canal boat cuz you can get this canal boat all the way down to the old town. It's a really cool way to travel. And we rolled a dice to this pier and I actually didn't have anything for this pier.

[00:13:03]>> Okay, so we got off and I just sort of eyeballed it and found her and I was like, "Oh my god, we've hit absolute gold here."

[00:13:09]>> I mean, it is very unassuming because there's not like it's not like there's a queue all the way down the street where sometimes that's a telltale sign, right?

[00:13:15]>> Yeah. Yeah. I mean, it is just mother and daughter. Super cute, super friendly. But but when you Yeah, very much so. But when you when you actually look a little bit closer, like you'll see there's people like right up there just sitting um in the there's like a little gym bit. There's like a selfie station bit and they'll just be sitting there with bowls of noodles. So there's not too many people sitting outside cuz there's only three tables. So like Joe said, you could just walk straight past.

[00:13:35]But if you look, pretty much everyone along here, all the office workers are out eating noodles. easy to see why as well.

[00:13:42]>> Yeah, I've missed the spice. Just don't get the spice level in Europe.

[00:13:46]>> No, >> my stomach might not like it later, but right now >> actually in this heat, this spice is perfect. Makes you sweat.

[00:13:53]>> The only thing missing from here is like a runny egg. I would love a gummy egg in this.

[00:13:59]>> I'm being harsh there. Everything absolutely fantastic. And it's sort of 60 B a bowl. This fits with 60 B. This fits with our theme of cheap, delicious Thai food in the heart of Suken. You coming for dinner, Joe?

[00:14:13]Well, if it's as good as this, this one nine and a half. Easy, isn't it?

[00:14:20]>> I can't give tens. I can't give tense.

[00:14:22]>> But this is better than a dry one for sure.

[00:14:24]>> Good start. What have you got next?

[00:14:26]>> Great start. Well, >> I thought we go grab a little coffee somewhere.

[00:14:30]>> Uhhuh.

[00:14:30]>> I'll let this uh sort of digest.

[00:14:34]>> Then I'm going to head back to the hotel, have a little swim.

[00:14:37]>> All right. I'll wait for you.

[00:14:38]>> You can wait for me. You can wait for me in the hotel. In the in the >> lobby. Yeah, >> in the lobby. But I'm going to go down, have a little swim, make sure the family, right?

[00:14:44]>> Yeah.

[00:14:45]>> Then me and you, we're going to head out to this 24-hour little stirfry restaurant just on uh Soy. I'm not going to tell you where it is. You're going to have to watch have to buy us food map, aren't you?

[00:14:57]>> Exactly.

[00:15:06]So, she's she's been making this. She said, "Make sure I tell you 60 years."

[00:15:10]Absolute legend.

[00:15:12]>> I told Elijah, I told you it was 60 B a bowl. It's 50 B a bowl.

[00:15:15]>> That's ridiculous.

[00:15:16]>> Right now Joe stopped flirting with >> Granny.

[00:15:19]>> Grandma. We are going to hit the next stop.

[00:15:25]>> All right, so I've just got to the Marriott Executive Suite on Soy 24.

[00:15:29]Helen is checking in now. Looks like we've got a bit of free babysitting.

[00:15:33]Everyone is passing Henry around like a doll. But that could very well work in our favor. when we need to head out later, we can just leave Henry with the lovely staff at the desk. But let's go upstairs now and check out this room cuz I'm dying to show you this. This is without doubt my favorite room I've stayed in in central Bangkok.

[00:15:54]>> Have a look, Captain.

[00:15:57]>> Okay, you go first.

[00:16:00]>> Right. What do you reckon, bud?

[00:16:04]>> What?

[00:16:07]No way.

[00:16:08]>> Come here.

[00:16:11]>> Bunk beds.

[00:16:12]>> It's a double one.

[00:16:15]>> No way. Is this us tonight? Yeah.

[00:16:18]>> What?

[00:16:18]>> Oh, this is sick.

[00:16:22]>> Do you like it?

[00:16:24]>> It's so big in there.

[00:16:26]>> It has a drawer.

[00:16:30]>> Look what Finny's saying. Look, each of these stairs going up to the bunk bed has a drawer. So, if you got loads of stuff like we do, you were here for a week or whatever. They even hooked us up with a crib, which came in handy for Henry. Massive front room, big TV, big L-shaped sofa, loads of room for Vinnie to smash up his inflatable. The bathroom, very, very nice. Massive marble sink, and for me, a bath, which is perfect for me. Love a bath in a hotel room. The kitchen, absolutely humongous. It's got an oven, which is a rarity even in Bangkok apartments, let alone hotels. We got a hob, we got a coffee maker, a dishwasher, which again is absolutely unheard of. Microwave, double fridge, freezer, even a washer and dryer combo in the cupboard. Plenty of space to eat your dinner or your complimentary fruit basket. Amazing, I know. But wait till you see the amenities. So, when you're chilling out at the hotel, we got plenty to do here.

[00:17:27]We got this lovely swimming pool. Nice views over the city. We got a whirlpool here. Well, they're calling it a world pool. I think it's like a jacuzzi. We got an outdoor playground. Got swings.

[00:17:38]Got a little sort of climbing area. Then we've got an indoor kids area with some slides. Finny just took Henry on his first ever slide. So, there's plenty for the kids to keep them entertained.

[00:17:50]Really, really, really lovely pool, as I said. So, they've got an adult end.

[00:17:54]They've got a little tiny kids pool as well. Got a pool table. Keep the adults entertained. We got pingpong.

[00:18:02]>> Oh, nice shot, mate.

[00:18:03]>> Bar restaurant. So, yeah. This, my friends, it's got all you need for a little chill out in between eating all this delicious food. They've also got a state of the art fully equipped gym with all the equipment you could think of, including a punch bag, which I rolled back the years on just in case I bump into any online trolls. After that, I decided it was time for a few links and to cool off in the pool. But after all of that, I was a little bit tired. So, we actually ended up just chilling out for the night in the super comfortable bed and falling asleep without dinner. So, the next morning, we decided to just have breakfast at the hotel. And as you would expect from a Marriott, top top spread.

[00:18:45]You had every single cereal under the sun. yogurts, fruits, jams, an amazing cheese and meat selection with homemade smoked salmon. A fantastic salad bar, which is really, really important for me when I stay at a hotel, if I am eating breakfast at a hotel. Really, really decent fruit selection as well. They had a Thai section with noodle soup and a few different curries, etc. Obviously, I ended up with a noodle soup. Shock, shock. Finley ended up with a noodle soup and managed to wangle himself a pastry from the massive pastry selection. He was a happy man. I am a very, very happy man. Top top hotel experience.

[00:19:32]All right, guys. So, last stop. I know, I know it doesn't look like nighttime here. I'll explain a bit more in a second when we meet back up with Joe.

[00:19:42]There he is. Hello, Joseph.

[00:19:45]>> All right.

[00:19:45]>> Sorry, mate. All right. So, as I said, uh it's not night time, is it? It's uh >> very hot.

[00:19:51]>> Very, very hot. 12:00 the next day. I'm going to be honest with you. I was enjoying the hotel so much. Had a little swim, went to the gym, as you saw, and ended up just uh watching a movie and going to bed in the room. I wanted to make the most of the room. So, Joe waited outside for me for around 17 hours. Um he hasn't changed, so um yeah.

[00:20:11]Sorry, Joe.

[00:20:12]>> It's all right. These things happen.

[00:20:14]>> These things happen. Anyway, this is going to tie in perfectly with our last stop because I picked it for dinner uh for any of you that are night owls like Joe who like going to Nana Plaza and Soy Cowboy cuz you could go there after that because it's 24 hours, but also you could do what we're doing and go for breakfast/ lunch.

[00:20:32]>> Let's go.

[00:20:32]>> Let's go. We're down Soy 26. Um so we're right bang in the center of town and this one's a perfect one for you guys.

[00:20:39]Yeah, it gets busy at night.

[00:20:42]All right, we're in.

[00:20:45]>> What we got, Ch?

[00:20:46]>> Well, the thing that caught my eye straight away, there's some amazing Thai dishes, but spring rolls and French fries.

[00:20:51]>> Spring rolls and French fries.

[00:20:52]>> You bring me to these places that have these >> I know. I know. They've got They've got They've got They've got >> Oh, they do have Thai food. Don't worry.

[00:20:58]>> They do have Thai food. They've got They've got to um cater for the for the Nana crowd, isn't they? No offense, anyone.

[00:21:07]>> Yeah.

[00:21:09]>> He loves Huh?

[00:21:14]>> Oh, what should we get?

[00:21:17]>> You choose. Right. So, I'm picturing cuz it's 24 hours. I'm picturing people coming out of somewhere after a drink and then wanting something spicy.

[00:21:25]>> All right.

[00:21:25]>> So, I'm thinking we'll get um a couple of couple of ean dishes maybe.

[00:21:32]>> What do you reckon?

[00:21:33]>> I'm you. This is you showing me the food of this wonderful area.

[00:21:38]>> All right. We're going to go, guys.

[00:21:39]We're going to go nam always a good shout and uh probably a song.

[00:22:17]Okay. I'll Should we get that with beef?

[00:22:20]All right. And I get my Okay. I'll get She said the pork belly was good, too.

[00:22:34]Okay.

[00:22:48]Okay. She's a hard salesman.

[00:22:50]>> He's a very hard salesman. How much did you end up saleswoman? I don't know.

[00:22:53]About 8,000 bar.

[00:22:54]>> Um, yeah. It's not Look, it's not the cheapest, but we are in the middle of Sukenit. All right. So, 100 B for a stir-fried dish with a fried egg is not too bad. And I don't mind paying 180 for the soup cuz I probably paid 150 for that in a Nissan restaurant. But there are some more expensive things on the menu.

[00:23:09]>> Yeah. To be fair, if you pay that and it's good, you don't even think about the price. Right. Like cheapest doesn't mean best.

[00:23:15]>> Exactly.

[00:23:15]>> And I do get comments saying, "Uh, this I can find that cheaper elsewhere."

[00:23:18]Yeah. But if it's good, it's good.

[00:23:20]Right.

[00:23:20]>> There you go. That man in the kitchen doing her thing.

[00:23:26]Okay.

[00:23:29]Come. This is one of my favorite soups of all time.

[00:23:34]Beautiful. All right, this is our one, guys.

[00:23:38]So, she's gone in with some chili, some onions, lemongrass, lime leaf. Yep.

[00:23:48]We got beans, we got pork.

[00:24:00]Nala.

[00:24:04]>> Oh, there's a bit too much in there for me.

[00:24:07]>> Joe, you can eat this one.

[00:24:19]Love it.

[00:24:21]>> I need the pakila.

[00:24:22]>> Pakila. So, we got a bit of dill going in as well, guys.

[00:24:27]>> Just going to have a little taste.

[00:24:28]Little try before you buy.

[00:24:40]>> It's your favorite.

[00:24:41]>> She's had a little trying and she's decided there's not enough pala, enough fermented fish sauce in there for >> seasoning to my taste. Yeah, man.

[00:24:52]Okay.

[00:25:00]>> Funky Jojo.

[00:25:02]>> Joey.

[00:25:03]>> Joey.

[00:25:04]>> Joey.

[00:25:05]>> Your name?

[00:25:17]>> Go on, Jo. You can have that one.

[00:25:21]So, >> she's going to do the egg and the stir fry at the same time.

[00:25:28]>> Legend. Legend of the game. This is why we're paying a little bit extra in this this one cuz >> legend of the game.

[00:25:33]>> Auntie's uh >> Auntie makes Jeff look like an amateur.

[00:25:40]She knows how to finish in the final third.

[00:25:53]Create a bit of steam. There we go.

[00:25:56]Look at that egg.

[00:26:10]doesn't give you a headache.

[00:26:14]Eat that.

[00:26:22]>> Have you got everything on ice?

[00:26:26]There you go.

[00:26:34]Nice one, Joe.

[00:26:38]Oh, I like this as well. Look, pikna with the lime in it. Lime chili fish sauce. Let's get some >> smash that yolk for me, bud before it overcooks. Get in there. Go on. That's a six.

[00:27:05]All right. One of my favorite soups and Joe's going to pick it up for us. All right, so we've got this with the beef.

[00:27:10]Uh I don't know what to expect from the beef because could be a little bit tough, but we're going to give it a go.

[00:27:14]Um so this is a an Ean/ Laauo style salad and >> a lot of fish sauce.

[00:27:22]>> Yeah, a lot of fish sauce and a lot of dill. So not a lot of people >> would associate dill, right, with with >> Eastern Europe.

[00:27:30]>> Eastern Europe, bro. That's what I think.

[00:27:31]>> Where's that come from?

[00:27:32]>> Lao, that's why they call it pachi la coriander. P cheese, coriander, coriander. Love.

[00:27:36]>> We've got loads of different vegetables in here. Cabbage, beans, um, etc., etc., onions, and then look all of that depth >> from the fish sauce.

[00:27:44]>> From the fish sauce. Joe is in heaven.

[00:27:46]>> Should I try it?

[00:27:50]>> You're going to like that?

[00:27:51]>> Yeah.

[00:27:52]>> No, I actually, do you know with ballaya? I like it in in soups. I like it cooked down.

[00:27:57]>> You wouldn't even know it's got it in.

[00:27:58]Oh my god.

[00:27:59]>> Yeah.

[00:28:00]>> Yeah. You >> do you care about the prices now?

[00:28:05]You'd pay double now, wouldn't you?

[00:28:06]>> I never cared from the start.

[00:28:08]>> YOU'D PAY DOUBLE NOW, RIGHT?

[00:28:09]>> I would. You wouldn't even worry. It's >> Wait and see. Wait and see. Watch his his uh his uh thought on it.

[00:28:17]>> Oh man. All right. Get me get me a bit.

[00:28:20]>> Let's do this. All right. So, we've got twice cooked crispy pork. They've crisped it up once and then she's restir fried it with a load of chili, uh dark soy sauce, a little bit of light soy sauce, fish sauce, uh and crispy garlic, loads of salt.

[00:28:35]Look at that. Yes.

[00:28:38]>> Oh, come on.

[00:28:39]>> Yeah.

[00:28:43]>> Decent stuff. But this area very, very decent.

[00:28:46]>> Very good. I don't take you to rubbish, do I, Joe? That's why I didn't take you to the first stop.

[00:28:57]>> Right. I'll get a bit of everything and let's go >> in with this. The Super Bowl will stay.

[00:29:01]soup will stay. Hopefully, it'll tenderize the beef as well. Good luck.

[00:29:11]>> That's one of my favorite dishes. Like >> Mhm.

[00:29:14]>> Especially, I know I'm joking, but can you imagine having a couple of drinks, then coming over here and grabbing this crispy pork?

[00:29:20]>> Yeah.

[00:29:22]>> 7:00 p.m. or whatever time it is now.

[00:29:23]But >> you know what is good?

[00:29:25]>> The chili fish sauce. Really good, isn't it? I love it when they put those whole pieces of lime in.

[00:29:31]Yeah, decent.

[00:29:34]>> This is um >> Hello, Matt.

[00:29:36]>> I don't know. You look at the menu and you think bit touristy. Tourist prices.

[00:29:41]>> Yeah, tourist prices. And you start seeing >> French fries.

[00:29:46]>> French fries and >> spring rolls.

[00:29:50]>> Spring rolls. Because I spoke Thai, she started showing me the other menu and I should turn about Lao. If we'd have just come in here off the street, she probably would have been trying to get us had tie, right? Mhm.

[00:30:00]It's decent. Yeah. Very good.

[00:30:03]>> Out of 10.

[00:30:05]>> Seven. I haven't eaten today, so I'm 78 maybe.

[00:30:08]>> I was going to say seven and a half.

[00:30:10]>> Seven and a half out of 10.

[00:30:11]>> You just got in the middle of what I said.

[00:30:13]>> No, that's what I was going to say before I >> Of course you >> But I think 100 B in this area. Tasty.

[00:30:22]>> Amazing.

[00:30:23]>> Yeah, >> you could eat in one of the hotels here where you're staying.

[00:30:27]You probably pay 300 B for that. So yeah, it's not all busy and it's not all touristy in Sutland, which is why I was trying to get a I wanted to try the soup.

[00:30:38]>> Oh, you didn't make me a bowl then. Oh, sorry.

[00:30:41]It's one thing you got to learn about Joe, guys. Self serve is a taker.

[00:30:48]All right.

[00:30:50]The the meat is a bit tough.

[00:30:52]>> Yeah. That's why I said cuz the reason she gave us beef was cuz I was saying, "Oh, you've got beef." And she went, "Yeah, have the beef." And then I went, "Oh, no, no, no. Give me, give me pork.

[00:30:59]Give me pork." Cuz I knew it was going to be tough. But >> the flavor's good though.

[00:31:05]>> Yeah, that's nice. Very nice.

[00:31:07]>> It's weird. It's like a mix of Eastern European because of the grill.

[00:31:10]>> Yeah. Yeah. Like super super super savory.

[00:31:16]>> Yeah. The beef isn't like super stew, but it's not mad chewy. Like you could eat it.

[00:31:22]>> Yeah. Yeah. Oh, it's not bad.

[00:31:24]>> And this is how you're going to get the beef if you're in Isan.

[00:31:26]>> 100%. Yeah.

[00:31:27]>> Buffalo. Um I love dill. Do you like dill?

[00:31:30]>> Yeah.

[00:31:31]>> Dill is one of my favorite herbs.

[00:31:34]>> Bit weird tasting it in Asian food.

[00:31:36]>> My mind's not really.

[00:31:37]>> Did you not eat any of this in No.

[00:31:39]>> No.

[00:31:40]>> Lang probang especially.

[00:31:43]>> Oh, it's super savory, isn't it?

[00:31:46]>> I think that's more like eight out of 10. that >> it would be more if the >> beef was more tender, but as a flavor >> that had a load of like slowcooked pork ribs in it, >> but usually you would get this with chicken on the bone. If you're in Nissan restaurant, you a lot of the times you get a chicken on the bone and it's like fall off the bone >> and fish sauce.

[00:32:04]>> Yep.

[00:32:05]>> All good.

[00:32:05]>> Yeah.

[00:32:06]>> Wouldn't even know.

[00:32:09]>> But that's say I like bala in soups cuz it gives you like a really really nice depth. I don't mind it in in anything apart from just eating it raw is just not my favorite thing in the world.

[00:32:20]>> Yeah.

[00:32:20]>> Um but now that's good.

[00:32:22]>> All right, Joe. Now we've come to the end, mate. I just want to >> We haven't really touched on the fact that you've moved to Bangkok. We we very briefly mentioned it at the start.

[00:32:31]Haven't really gone into it. So, um yeah, tell everyone what's going on.

[00:32:34]>> I think about a month now. I was I'm actually I'm just filming a video today.

[00:32:37]Well, yesterday and today, a month in Bangkok. It's been a month, >> which is amazing. moved from Portugal to here >> so far. Just documenting the area and uh moving into an apartment and how moving to Bangkok is.

[00:32:50]>> Yeah, very very interesting.

[00:32:52]>> Yeah, very informative. And Joe just did a really really good video um on Ahri and where to eat in Ahri and full day he vegan which was really really good. I love it.

[00:33:03]>> And we're going to get out and explore the city and then the country and then the region. So it's going to be fun.

[00:33:08]More videos with this man as well.

[00:33:09]>> Better than Portugal.

[00:33:12]I can't say that.

[00:33:14]>> All right, guys. So, we've come to the end of the video. I hope you got some value out of this. I hope I showed you there are in fact some local spots you can hit that aren't so expensive in the middle of Sukum bit. Now, I know a lot of you, as I said earlier, want to eat local food, cheap food, but you don't want to stay in cheap accommodation, which is why I showed you the hotel earlier, and I hope you really do. Um, enjoy that if you stay there for me.

[00:33:42]It's good, isn't it?

[00:33:43]>> You came for Patty's wedding, didn't you? Is >> Yeah, really, really nice hotel.

[00:33:49]>> For me, probably the only place I'm going to be staying if I have to stay in the center of Sukumit. So, I'll leave a link in the description box below for the hotel. You can just book directly through them. I get no money for it. I just wanted to show you uh my new favorite hotel basically. So, yeah.

[00:34:04]>> You just uh you just do the hourly rates, don't you?

[00:34:06]>> Yeah, I just do hourly rates. Yeah.

[00:34:09]>> Right. All right, and I've just worked out what he meant by that. I'm a bit slow today. So, um, thank you very much for watching to the end. Grab one of my guides in the description box below.

[00:34:17]Click the QR code on the screen and I will see you in the next one.