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  • - Hey, everyone.

  • I hope you're having an amazing day.

  • It's Mark Wiens. I'm in Bangkok, Thailand.

  • And today for lunch we're going to a restaurant.

  • It's called Panya Seafood and Beer Hima.

  • And it is one of, for sure, the best restaurants

  • in Bangkok for southern Thai food and for seafood.

  • They also have what is for sure one

  • of Bangkok's spiciest single curries,

  • which they have on their menu here just as a normal dish.

  • It is unbelievably delicious.

  • I'm gonna share all the food with you in this video.

  • And by the way, they also have

  • what is the largest bronze crab sculpture in Thailand.

  • Okay, let's go eat.

  • (funky music)

  • The size of the eyeball is like the size of my face.

  • P'Tan, talk.

  • - Hello, it's me again. (laughs)

  • - It's always good to hang out and eat with P'Tan.

  • And you're the one who brought me here.

  • - Yes. - To this restaurant

  • for the first time.

  • This place is the best.

  • It's so good.

  • - So, you're gonna do, like, filming

  • in the kitchen today.

  • - It's okay, yeah, yeah.

  • The restaurant is called Panya Seafood and Beer Hima.

  • And Panya Seafood, that's the seafood restaurant.

  • But Beer Hima means, uh, snow beer.

  • And so okay, I'll just show you later.

  • But they have live tanks of seafood.

  • You can choose your seafood.

  • They have fish, they have lobsters,

  • they have all sorts of shrimp and mantis shrimp.

  • There he is, P'Tan.

  • Whoa.

  • (speaking in foreign language)

  • (Mark chuckling)

  • (speaking in foreign language)

  • - Such young green mangoes, and then she has a sauce,

  • a sweet sauce, sweet chili shallot sauce,

  • or almost like a syrup that's gonna go with it.

  • (speaking in foreign language)

  • (mellow music)

  • (spoon clanging)

  • (speaking in foreign language)

  • So, it's actually (speaks in foreign language)

  • (speaking in foreign language) It's sweet chili paste.

  • Oh, and she actually took out the seeds.

  • Wow.

  • (speaking foreign language)

  • (woman laughing)

  • (Mark laughing)

  • (speaking foreign language)

  • The green mango is so sour.

  • That (speaks foreign language).

  • It's like syrupy shrimp paste

  • with shallots, with chilies, with dried shrimp on top.

  • That combination, that contrast will just

  • blow your tongue out of your mouth.

  • (all laughing)

  • (speaking in foreign language)

  • Getting fed by Auntie for the first bite.

  • Oh, that's a beautiful,

  • that's what I love about this restaurant.

  • They're so awesome.

  • They're so cool.

  • And the food they serve,

  • literally, I kid you not when I say

  • this is one of my favorite restaurants in the entire world.

  • (upbeat music)

  • (speaking in foreign language)

  • (laughing)

  • (speaking in foreign language)

  • (laughing)

  • (speaking in foreign language)

  • (all laughing)

  • (speaking in foreign language)

  • - They put smart-- - Oh yeah.

  • We cannot come here without eating that.

  • (speaking in foreign language)

  • You cannot make a bad decision here.

  • Everything is good.

  • It's just a matter of narrowing it down

  • so you don't order the entire menu.

  • (speaking in foreign language)

  • Yes.

  • Full access to the kitchen.

  • But right now, she just caught the

  • (speaks foreign language), which are the mantis shrimp,

  • which they're gonna cook up.

  • We're comin' in the back side.

  • (speaking in foreign language)

  • Coming in the back side to the kitchen.

  • Okay, mantis shrimp.

  • As fresh as possible.

  • (knife thuds on board)

  • (speaking in foreign language)

  • One of the dishes that you absolutely have to order

  • when you come here, because you almost,

  • it's almost, like, impossible to find it in Bangkok, right?

  • - Yeah.

  • It's only people in the-- - I've eaten it

  • in the south, but I've never seen it in Bangkok.

  • This is one of the few restaurants.

  • It's called (speaks in foreign language).

  • (speaks in foreign language)

  • - [P'Tan] Yes.

  • - Okay. (speaks in foreign language)

  • It's a type of herb leaf,

  • which is then mixed with a batter and shrimp

  • and then deep fried.

  • And it's-- - And they put

  • in curry paste.

  • And then they fry it. - That's what

  • makes it yellow, with the curry paste.

  • And it's so good. (upbeat music)

  • And they're getting ready to make it right now.

  • He makes a whole foundation of the leaves.

  • Then they put a whole handful of shrimp onto it,

  • on top of the leaves.

  • And then he kinda just, like, dabs it,

  • almost, like, paints it with the curry paste.

  • You can smell the turmeric.

  • You can smell the garlic.

  • And then that drops straight into the oil,

  • kind of in patty form.

  • That's gonna deep fry.

  • It's so unbelievably delicious.

  • (oil sizzling)

  • (upbeat music)

  • But they move so fast because there's so many,

  • actually, by the way, I need to maybe explain.

  • But this is a huge restaurant.

  • They probably have, like, 50 tables.

  • Maybe even more.

  • But it can seat a lot of people.

  • So, they can cook the food and the dishes really fast.

  • And we gotta move.

  • Ying is over here in the other kitchen

  • with another camera, trying to get some other dishes.

  • But they're workin' so, so fast.

  • There's Ying.

  • (woman speaking in foreign language)

  • Yeah, what are they making now?

  • (speaking in foreign language)

  • Oh, we gotta make,

  • oh, they're doing the, the mantis shrimp.

  • Okay.

  • (speaking in foreign language)

  • (oil sizzling)

  • He cut them up.

  • Then he fried them for about just probably a couple minutes,

  • and then until crispy.

  • Then he kind of put them back in formation on the plate,

  • and topped them with a heap,

  • an entire bowlful of fried crispy garlic.

  • Wow.

  • I'm sweating in this kitchen.

  • And he is mixing up the,

  • this is the (speaking in foreign language).

  • (oil sizzling)

  • Now, that's the (speaking in foreign language),

  • which is fish fried with turmeric and garlic.

  • That goes in the oil.

  • But in the meantime, I'm moving over

  • to one of their signature dishes.

  • And I think this is the best version of this dish

  • in Bangkok and probably the spiciest curry,

  • single curry, in Bangkok.

  • (speaking in foreign language)

  • So, this is their (speaking in foreign language),

  • which is the fish fermented, fermented fish guts curry.

  • But it is, it's one of my favorite dishes in Thailand.

  • He just first--

  • (woman speaking in foreign language)

  • boiled the (speaking in foreign language).

  • And then he added in some (speaking in foreign language),

  • which is mackerel.

  • And I'm just looking at the size of this kitchen.

  • There has to be, like, 20 burners

  • going down.

  • It's an amazing, an amazing kitchen.

  • And it's fast-paced.

  • Yeah, as I said, they can cook for a lot of people at once.

  • It's a beautiful kitchen.

  • They use some seriously powerful, high pressure flames.

  • And the aromas in this kitchen,

  • the fumes that will go up your nostrils

  • will clear them for days.

  • I almost cannot contain my excitement or

  • how excited I am for the food that we're gonna eat.

  • (speaking in foreign language)

  • Okay.

  • He's making one more dish, which is

  • (speaking in foreign language), which is the coconut shell,

  • actually the shell.

  • The young shell of the coconut, which you can eat,

  • which is almost, like, has a crispness like a bamboo shoot,

  • made into a curry with chicken.

  • (spoon scraping bowl)

  • Southern Thai food is all about the curry paste.

  • That's where the flavor resides.

  • That is what makes southern Thai food so good,

  • because of that curry paste with all the spices

  • ground up, pounded, all the oils released.

  • But, yeah, so.

  • I mean, one of their secrets here

  • as to why the food is so good is because of the,

  • their curry paste is just so, so good.

  • And that's probably a secret recipe.

  • (speaking in foreign language)

  • Okay, I think we better rush back to the table

  • because I think all the dishes are done.

  • And wow, I am just in, like, 15 minutes

  • of being in the kitchen, (upbeat music)

  • my shirt is just completely drenched.

  • (laughing)

  • (speaking in foreign language)

  • (all laughing)

  • - It's very hot inside.

  • - [Mike] Yes. (laughs)

  • (speaking in foreign language)

  • (woman laughing)

  • (Mike laughing) (speaking in foreign language)

  • Okay, all the food is here,

  • but the rice.

  • We forgot about the rice!

  • (woman laughing)

  • Okay, it's coming. (laughs)

  • But anyways, okay.

  • The spread of food is here.

  • It's just, your mouth.

  • The saliva juices are just flowing.

  • It's (mutters excitedly).

  • The curries, we got curries.

  • We got some stir-fry dishes.

  • We got some seafood.

  • But really, like, my favorite things

  • about this restaurant are the curries.

  • The curries are just, like, they're on a level

  • of their own, in a class of their own,

  • above almost everything that I've ever tasted.

  • It's just, like, one of these restaurants where

  • the flavors are so over the top...

  • Oh! - [P'Tan] Mark,

  • this is very special. - Wow!

  • (speaking in foreign language)

  • Yeah, I, um.

  • - [P'Tape] Oh!

  • - Wow, (speaks in foreign language).

  • (speaking in foreign language)

  • (all laughing)

  • (upbeat music)

  • (speaking in foreign language)