Thai Food at Amphawa Floating Market – Thailand SEAFOOD FEAST Cooked on a Boat!

– Hey everyone, it’s Mark
Wiens in Bangkok, Thailand and today we’re taking a
day trip to one of the most famous floating markets in Thailand. It’s called Amphawa floating market and we’re gonna go pick up Mike Chen. He’s another amazing food guy. He loves to eat and he’s in
Thailand right now hanging out and we’re gonna give you
a full tour of Amphawa. How to get there, what to
do, and most importantly, some incredibly delicious food. We’re gonna eat a bunch of delicious food. So keep watching this
video, a full Amphawa floating market tour guide coming up. – All right, met up with Mike. We are driving on our way to Amphawa. It’s located in a province
called Samut Songkhram which is about an hour
and a half from Bangkok but this is a really
popular floating market. Especially a lot of Bangkok
people go there for the weekend to eat, to hang out, to
enjoy, so it’s gonna be cool to go there and eat with Mike. – I’m excited, I mean I have
cold noodles that’s on land, now maybe I’ll get some
actually on a boat. (upbeat music) – All right, we just made it to Amphawa. This is one of the most
famous and one of the biggest and probably one of the
busiest floating markets in all of Thailand. This is an afternoon floating market so it opens up about 2 or 3 p.m. is when it really gets started and
when a lot of people come here. And we are now just entering the main, one of the main alleys. There’s food clustered
on both sides of us. All the snacks you can imagine. You can just come here and eat non-stop. There’s a lot of food to choose from. There’s so many different things so we have decided to stop
for some fried fish cakes. In Thai, they’re called
(speaking foreign language). And then we also got, we’re gonna order just some fried quail eggs. – [Mike] They’re so pretty. – [Mark] They are. And it’s just so pure
man, it’s just an egg. – There’s some chili
seasoning she put on there. I can’t wait to have it. All right, so what do
you want to try first? The fried fish cake? – Yeah sure, let’s try
the fried fish cakes. – Let’s do it. – And these are, it’s a
combination of minced fish with curry paste so it has
some curry flavor in it and these are fried whole basil leaves. All right. – Oh. – Oh, it’s really juicy. – That’s three ohs, and
that means it’s good. Woah. – That is very tasty. – That’s delicious, that’s delicious. – [Mark] Airy, spongey, it’s
packed, you can really taste the curry paste in there,
the red curry paste in there. – It’s got some kick to it. Next up we got these little quail eggs, which they caught my eye
because they’re so pretty. And they’re sitting in this beautiful banana leaf bouquet and
they just kinda look like, I don’t know, little
sun flowery deliciousy– – Yeah, little one biter eggs. Oh yeah. I love ’em. – It tastes like fried eggs. There’s nothing– – If you love fried eggs, there’s no way you won’t love fried quail eggs. – [Mike] Yeah and it’s fried
really well so the yolk is not too runny, which I don’t like. It’s not too hard. – It’s a little starchy. And then you can also taste, she added, she sprinkled on some soy
sauce, like soy sauce. And it’s called maggi sauce. – [Mike] I feel like this
needs some chili, I don’t know. – [Mark] Chili would be good. Since we happen to be sitting at a table that has some chili
vinegar, we might as well make use of our resources. – It’s a little too sour for the egg but– – That’s a jolt of sourness. – Yeah, yeah. – That’ll wake you up. – Maybe don’t do that. But these fried fish cakes,
these are ridiculous. – I really like both of them. – Woah, woah, woah. Dare we? – [Mark] Mike just had the brilliant idea to combine the both snacks on one skewer. Did you get some basil in that bite, man? – [Mike] I’m gonna. – [Mark] Dude, dude– – [Mike] I’m gonna get some basil. – [Mark] Fish in there,
man, fish in there. Oh, there we go. – [Mike] And I wanna dip
the egg in that sauce. – Cucumber on the tip? – Here’s to innovation. – Oh yeah, cheers man. – That’s where it’s at. – That’s a winner. I’m always a huge fan of
especially quail eggs. Quail eggs are wonderful little
bite size of just pureness. Can we try some of these? (speaking foreign language) This thing is called
(speaks foreign language0 and this is a snack that’s not
all that common everywhere. And they’re kinda like little curry puffs. – [Mike] They look like little dumplings. – Yeah, just little
perfect bite size snacks. – Why’s the fish? The fish is like jerky. – Yep, I think it’s dried fish. – [Mike] It’s good. – It’s kinda like a cross between a dessert and a savory snack. It’s like one of those
things that’s kinda sweet but it’s very oniony and
garlicy at the same time. – It’s good, it’s good. I don’t know if I can eat
a whole bag full of those but it’s good. – Me too, me too, it’s okay. (speaking foreign language) Yeah, we do need to definitely try this. Mike and I are stopping for the next snack and this is kind of a
Thai innovative snack cause it has cheese on it. So we’ve got scallops and
then it looks like she– (speaking foreign language) Cream cheese. – [Mike] Cream cheese. – Oh so there’s cream cheese
and then there’s fresh cheese. And then she grills them over the fire and then yeah, they’re just
very very small scallops. This is more of a modern Thai snack, a very modern Thai snack. And then she just said she’s gonna add on some seafood sauce. She said we gotta eat it hot and fast so it’s very hot in our
fingers, right off the grill. That cheese is all melty and oozy. All right man, we just
gotta scrape it off. – Let’s do it. Oh. – Mmm. (speaking foreign language) – That’s amazing, you are awesome. – That is actually awesome. I got a little bit of
caramelized cheese on the shell. – That’s my favorite, that’s
my favorite right now. – We don’t want any of
that to go to waste. – [Mike] One of the best
things I’ve had this week. – [Mark] Wow, that’s delicious. – Maybe it’s because the
cheese is so gooey and good and I’m partial to that but
that’s scallops got some beautiful sweet flavor. (speaking foreign language) So guys, remember Mr. Boy Scallops. Wow. – So yeah, Mr. Boy Scallop. This market is pretty packed, though. You will, when you come
here, you’ll definitely be with a lot of people. It gets pretty sweaty in
some of these alleys as well but you can smell all
the aromas of the food and it’s so worth it. We’ve been snacking for awhile already but we’re only now making it
to the main canal, the Amphawa canal and this is where the
floating market happens. These are where the boats are. So right along the
canal, within the water, they have a number of different boats. Also, serving a variety
of different things. They have pad Thai, they
have different noodles, they have different
seafood, just fresh seafood which is grilled and then they do have sort of like, almost like stadium seating where you can, if you’re
lucky, you can grab a seat. It’s kinda packed and
kinda tricky to get a seat but I think we’ll be able to get a seat. (upbeat music) (speaking foreign language) – We just got pretty much front row seats. It almost feels like
we’re at a sports game. And these are bleachers and then they have all the boats serving
food but when Mike and I are ordering together, I think we got every seafood that is visible. We got the jumbo prawns,
we got squid, we got crab and we got a whole fish. – Yeah, well, you don’t want
any food regret, you know? You wanna get everything you can. You’d rather get too much than too little. – You wanna get everything you see. – Yeah, otherwise you’re like, man I wish I got that fish the other day. – Oh, I totally forgot
about the fish, man. – [Mike] This is bad. – We don’t have any square
space of table left. – [Mike] This is an experience that I needed to have in Thailand. – What do you wanna begin with? – I think we should do
the calamare because that’s what the fly is attacking the most. – Oh yeah, all right. Let’s do it. Man they grilled this squid up. You can see it on the boat,
just the big pieces of squid and what’s cool about this piece of squid is that there’s eggs in it. Can you see those squid eggs? It’s just stuffed with eggs. – [Mike] All right, so
dip it in the sauce. – All right, seafood sauce, dipping. Oh wow. – Oh my God, it’s good. – [Mark] It’s like a little
bit leathery in texture but it’s not chewy and then the eggs are almost like jellyish. – Yeah and they kinda
like give you that nice, because usually when
you eat squid, it’s like chewing all over the rubber
and all that’s in your mouth. That’s the only texture you taste. But you got the nice beautiful soft eggs. Oh, that’s glorious. How bout we get into
these big bad boys here? – Yeah, let’s do this. These are river prawns here. Actually the heads are pretty big, but they are pretty decently sized. – [Mike] These are like river monsters. – I’m gonna break this guy
open, take off the head and actually the best thing
about eating river prawns is what’s in the head. – [Mike] You gonna eat the head? – Oh yeah, but actually
you can almost break off that head shell there. What I like to do is tear off
that outer shell and then just kinda suck up that head
butter juices, right in there. Look at that. – I’m gonna take a lesson
from the master here. – Oh yeah man, that’s the
good stuff right there. – Okay so what do we do, we
just put the sauce in there? – Just suck it. You can or you can just
taste the pureness of it. – Okay, I’ll do, this is my first time. – [Mark] Oh yeah. – [Mike] It’s almost very eggy. – [Mark] It’s shrimp pudding. It’s a little bit bitter,
it’s awfully good. Oh yeah. – Sweet succulent flesh, my friend. – Just so meaty. – [Mike] Let’s jump on the crab. What kind of crabs are these? – [Mark] In Thai it’s called
(speaks foreign language). – [Mike] It looks a
little like stone crab, at least the claws do, look
a little like stone crab. – This crab is one of my
favorite things from the sea. Look at the size of his claw, man. – Yeah, it’s awesome. – It’s pretty decently sized. – That’s pretty. – [Mark] And they’ve cracked it already so should be semi-easy
for us to eat it all. Look at that drumstick. And you have to just
give this another dunking in the seafood sauce. Oh that works like a mitt to
scoop up some of that sauce. – That’s some sweet
crustacean right there. – All the like stringiness of the crab while being silky at the same time. – That’s fresh, that’s fresh. You can tell that’s fresh. – [Mark] This is actually
just completely fantastic just sitting here eating
seafood with Mike, watching the boats, probably
such a relaxing to eat ’cause you can’t really eat it too fast. – Well you know what it is. In China we have this saying called (speaks foreign language)
which means eating for fun. So the crab is one of those
foods that we consider, you don’t eat it to get full,
you eat it to enjoy yourself. Almost like as an entertainment. – It’s a good thing we decided
to get the two crab platter. – That is so sweet, man. – It’s really good. – So sweet. – And it’s so meaty. So in Thai this is called pla pao. And this is a, let me get a
look at his face real fast. It’s a (speaks foreign language)
which is a barramundi fish. What they do is they salt
press it, they actually fill it with some herbs, there’s
probably some lemongrass and maybe some pandan leaves
within the cavity of the fish. And then they coat it in a
salt in a big layer of salt. And then they grill it on a fire. – [Mike] Look at this, look
how flaky the flesh is. Look how juicy that is, just falls apart. So tender. – [Mark] And then you gotta give this a nice bath in the chili sauce. – [Mike] Oh 100%, 100%. Well I feel like this does
really beat the shrimp. – [Mark] Yeah, it does. – And that adds so much to the fish, because there’s so much more flavor. One of my favorite things in Thailand. – I eat it a lot too. And also, not only is it good, but it’s actually very very healthy. – Yeah. – It’s just pure fish, there’s no oil. There’s no, it’s just pure
fish so it’s very healthy. – [Mike] There’s no fishy flavor to it whatsoever, whatsoever. It’s so clean. – We also got a couple
plates of green papaya salad. This one is (speaks foreign language) with crab and fermented fish sauce. This was sort of just to change up the flavor of the seafood. – I mean you need something refreshing. Well we gotta listen to our parents and get our veggies a little bit. – Yeah, that’s pretty. We just finished with that seafood feast with the view of the boats
right from the boats. The seafood was actually pretty good but the food is not gonna
be the best Thai food that you have when you eat from a boat. You eat here mostly for the
atmosphere and the ambiance and the novelty and the fun of it which it definitely is very very fun. But the food is okay, it’s okay. I think probably my
favorite thing was the crab. The crab was actually really really good, tasted quite fresh and
the meat was so sweet and natural and fantastic actually. (upbeat music) You can just grab chilis at your will. I cannot leave Thailand
without trying Miang kham. – When I see people wrapping
something, I get excited. – And it’s such a colorful variety of little tiny ingredients
that she chops up. There’s a whole little wedge of lime, there’s shallots in here, there’s ginger, there’s toasted coconut
and then she adds the, it’s almost like a caramely
palm sugar dressing that she puts in here
to wrap it all together. – And I saw pieces of lime
in there, that’s actual– – It’s actually a wedge
of lime, no, no, no, you eat the skin and all so you can expect like a jolt of sourness, citrusiness. – And we each got a pepper, what do we do? – We’re gonna chase it with the chili. Let’s eat one and chase it. Wanna chase it with the chili? It’s like vegetarian vegetable candy, man. – Woah. This is actually really remarkable. – [Mark] It’s awesome. – [Mike] It’s fragrant,
it’s sour, it’s sweet, very flavorful. – And we need more chili, she has a whole bowl of chili over there. – There you go. – Oh thanks man, red or green? I’ll go green. It’s refreshing too. – It’s good stuff. – Yeah, that is sweet but
it’s something you really have to try when you come to Thailand because that mix of flavors, that’s like Thailand in a single bite. (speaking foreign language) You have a little thumb to … Oh that’s cute, that’s cute. – I know this is not Thai food, Mark, but I saw this and I couldn’t resist. It’s got a little, look at
this, little thumb thing. – It’s a little mitt of little
bite size ice cream cones. – One of my all time goals in life is to eat an ice cream cone in one bite. I’m just kidding, no one has
those goals like seriously. But this looks delicious. I’m gonna take a little green one. – Wait, what’s your flavor? I’ll go vanilla, maybe this is vanilla. Yeah look at this, little bite sized. – Oh, this is lime sorbet. – Okay. – Cheers to ice cream. – Cheers, man, one biters? – Yeah. That was funner than I thought. – It is pretty cool because you like smash the entire cone as you bite down. (speaking foreign language) This is called (speaks foreign language) which is a coconut milk custard. And then this one is more
of an egg yolk custard. That is very pretty. – [Mike] That’s beautiful,
that is beautiful. – [Mark] So like the
traditional version of the snack is served in little, almost
like bite size little cupcakes with banana
leaves so they’ve kind of made this kind of trendy
kind of beautiful. And it’s cool that you
get to keep the clay pot. – [Mike] That’s what’s really
awesome about this is that look and this is something
you’ll buy in the US at a store. What’s the red stuff? – [Mark] I have no idea. – [Mike] No one knows. – [Mark] Are you getting
some random pink stuff? – [Mike] I’m getting the random pink. Under is green. What is this green stuff? – [Mark] There’s the
tapioca on the bottom, tapioca and corn. – [Mike] Woah, look at
the tapioca bubbles. – [Mark] You keep digging
further and you get new things. – [Mike] This is like an iceberg. Most of what you don’t
see is on the bottom. – [Mark] Yeah look at the layers to that. – This is beautiful. I like it. I’ll tell you what, I like it. – It is good. – I wasn’t so sure in
the first couple bites when you’re chewing it,
but you get the corn that’s kinda salty. – [Mark] And they also add a lot of salt to the actual coconut
cause that brings out the flavor of the coconut. – Yeah, and I think this is something also that gets better as you chew it. – [Mark] And there’s also little pieces within the bottom there,
there’s corn and taro. – [Mike] Oh, I just saw the taro. – [Mark] Like little starchy
pieces of taro there. – [Mike] Oh that’s crazy. – A lot of going on. – There’s tons of stuff going on here. I mean, I’m almost expecting
to find like a prawn down here. – [Mark] Oh man, that
would be a lucky bite. I would love that bite. – Little bit of a different
texture, little crunch. – I got a bunch of taro in that bite. – This is really good. – [Mark] We found some
horseshoe crab salad. In Thai it’s called
(speaking foreign language). You can’t really eat
the actual crab because it’s rock hard shell, it’s like
prehistoric looking creature but what you eat are the
eggs from the backside and then they mix it with green mango. – [Mike] I see these on
beaches all the time. Like all the time and
okay so they’re not edible in terms of their own flesh. – [Mark] Grab one of those
nuggets on the side there. – [Mike] I’m trying to actually avoid, like can I get just a little sampler? Dinosaur, think dinosaur. – I love it. – I have no idea what I just ate. – They’re almost like highly
concentrated egg yolks. – It’s just like beans to me. – Like they’re really
condensed, really like, almost chalky and kind of yolky. – [Mike[ It’s not my favorite. I think I’m stopping at one. – [Mark] Oh man, I really love it. – [Mike] I was really
hoping to eat the crab meat. I mean I was hoping like
you’d crack this open and there’s some like untold sweet succulent tender crab
meat I didn’t know existed and I just discovered like
a new wonderful crab but. – We have been eating all afternoon and that was a lot of fun. What did you think about
the floating market, Mike? – Well, I loved the food first of all. And actually just be able to see it because I never saw it before. I heard concepts of
it, I’ve seen pictures, never seen it in person and
it was great experience, so thank you so much
for showing me around. – Big thank you to Mike
for hanging out and eating. He is Strictly Dumpling on YouTube and I’ll leave his link
in the description box. Go check out his awesome food videos and I wanna say a big thank
you to you for watching. Please remember to give this video a thumbs up if you enjoyed it. Would love to hear from you
in the comments section below and if you’re not already subscribed, click subscribe now for lots
more food and travel videos. Goodbye from Amphawa and we’ll
see you on the next video. Thank you again for watching. – See you later.

100 thoughts on “Thai Food at Amphawa Floating Market – Thailand SEAFOOD FEAST Cooked on a Boat!

  1. Is madarchod ne ek japani lady se shadi ki hai who hi sara kharcha karti hai in dono ka ek baccha bhi hai lekin ye unke bare mai baat bhi nahi karta hai bas unke paiso ka istemaal kar raha hai

  2. ประเทศไทยอาหารอร่อยครับ..ต่างชาติชอบอาหารไทย..ที่สำคัญราคาไม่แพง

  3. เราเที่ยวต่างประเทศชาวต่างชาติเที่ยวบ้านเราแรกเปลี่ยนกันเปิดโลกกว้างได้ลองกินได้ไปในที่ใหม่ๆที่ไม่เคยลองไม่เคยไป

  4. Be carefull tourist trap… our taxi take us to 1500 bath / person.. the taxi is cheap 1000 bath way around. The real price around 1000 bath per boat for 1.5 hours.

  5. Oh my god, I followed you both , how can you show up together! Surprise me a lot! That is cool to see you guys eat together 🙂

  6. Mike is sooooo  funny…I like him a lot…So happy to see him and Mark hanging out together and eating… and eating…and eating….

  7. Little markbweins jr jumpin with happiness there he was smaller awww looks like mamma n pappa too beatiful great family thanks for sharing great food

  8. Ohh my God … I feel jealous when I watch your all video huhuhi you always eat but can't getting fat… Hhahahaha… Hope I can visit also in Thai…. ……take care always p'mark…. Khap khun khrap

  9. Thank you for your honesty Mark and Mike, Mike is an awesome food buddy, adds another element to the vlog. Great video, thank you!

  10. What a wonderful collaboration! Mark and Mikey exploring the wonders of Thai cuisine together. Gosh – wish you guys would do more colabs like this!

  11. I dont know when I open my YouTube I always have his thailand food adventure… always What is wrong with my YouTube.😶😶😶 it's pretty nice but I guess my YouTube like to recommend me Thailand food adventure. S of it.😑

  12. Mike is true to what is being sampled; Mark ( I don't know) is he working for the vendors? .Mike is much more believable…thank you Mike Chen!!!

  13. What you say is what I can say about eating on the beach just south of my house. Eating on the beach is nice, and the food is good. But you pay more because you're on the beach. The food is better, and less expensive, away from the beach, without the view.

  14. Do you not reply sometime to peoples comments it kinda irritating when people don't like the head is toooooo big for their neck LMAO 🤣 🤣

  15. Is there any food they don't like? I love watching the videos but surely there must be some that they don't like? Hopefully (being naive) these restaurants haven't "paid" them to like their dishes…or?

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