Best Seafood.

In my frozen ramen kit collection, I only have 2 frozen ramen kits left. This one is called the Gyo Kai Tonkotsu Ramen and it has a seafood and pork bone based broth flavor. I'm already excited when I saw how rich and creamy that broth look. You get a gigantic slab of chasu. I wish it was a bit more fatty though. But what blows my mind is the broth. Ultra creamy and rich from the pork and they steep it with bonito flakes to get that deep seafood flavor. This is probably my favorite flavor out of the 6 so far, but I'm kind of sad because after this one I only have one frozen ramen kit left.

I'm challenging restaurants to level up my ramen. And today I'm at this Jamaican restaurant where they're gonna make me jerk shrimp ramen. They're using their in house made jerk marinade. A slab of margarine and a ton of shrimp. Stir fry it all together and then combine it with that ramen. But my question is, does jerk shrimp go with ramen? Visually, I can tell you that this ramen dish is stunning. Stir frying it is a key move because it infuses the ramen with that jerk marinade. I can't believe no one has done this yet.

I ate a whole gigantic king crab this was definitely pricey but my grandma treated me out just look at all that delicious crab meat bathing in garlic and butter and the best part is that there's these vermicelli noodles that soak up all those crab juices and garlic but the cool thing about this cantonese restaurant is that they cook the king crab three ways for the body of the crab they lightly battered it and deep fried it so much crab meat I love how naturally sweet that crab is last but not least king crab fried rice there was also scallops in this fried rice and you know rice is my 2nd favorite car

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[00:00-00:01] Chef Erick, are you a little bit of my ramen? [00:01-00:04] Absolutely. I'm going to be making a modern dandan man. [00:04-00:05] First step is to grind these noodles. [00:05-00:07] Mixing it with our fried chicken dredge. [00:07-00:08] We're going to dredge the chicken. [00:08-00:09] See some of the noodles sticking on. [00:09-00:10] Gonna make it super crispy. [00:10-00:12] Now we're actually going to make the dandan man. [00:12-00:14] And I'm going to serve it with some A5 wagyu beef. [00:14-00:17] Now this one I always want to serve pretty more on the rare side. [00:17-00:18] So it's super succulent. [00:18-00:19] Now we're going to make the dandan sauce. [00:19-00:21] We use roasted pistachios, wagyu fat, [00:21-00:23] full lot of szechuan spices, and a lot of fermented chili. [00:23-00:25] Gonna finish letting the noodles cook inside here. [00:25-00:26] Now we are ready to plate. [00:26-00:27] We'll start with the wagyu. [00:27-00:29] We're going to finish seasoning this with the shin ramen seasoning. [00:29-00:31] Some of the chicken along the side. [00:31-00:31] House made pickles. [00:31-00:32] Ja Choi. [00:32-00:33] Edible gold. [00:33-00:33] Makes everything better. [00:33-00:35] You have our leveled up ramen. [00:35-00:37] Probably like a hundred dollar ramen there. [00:37-00:38] This is awesome. [00:38-00:39] Mmm. Cheers. [00:39-00:41] Mmm. [00:41-00:42] I mean, come on, dude. [00:42-00:43] Holy moly. [00:43-00:45] It's like fine dining dandan man. [00:45-00:45] Do I get a rating? [00:45-00:46] Dude, it's like a 11 out of 10. [00:46-00:47] You live in, come on. [00:47-00:49] Only 11 out of 10 is open for more.

[00:00-00:02] It's my dad's birthday and last year I bought him a king crab [00:02-00:04] But this year I'm gonna catch and cook him fresh seafood [00:04-00:07] I travel for over 14 hours to catch my dad's seafood [00:07-00:08] Flying from Toronto to Vancouver [00:08-00:11] Then taking a ferry with my uncle and my dad to Vancouver Island [00:11-00:14] Then driving another three hours to get to the other side of the island [00:14-00:16] Finally we're out on the ocean on my uncle's boat [00:16-00:17] He's been fishing here for decades [00:17-00:18] So he knows the best fishing spot [00:18-00:20] Immediately I caught a sea bass [00:20-00:21] My dad caught his favorite fish [00:21-00:22] A massive rock caught [00:22-00:24] These can go up to $50 a pound [00:24-00:25] They're very expensive [00:25-00:27] But we also caught another very expensive sea animal [00:27-00:29] The coveted BC spot prawns [00:29-00:31] These can also go for up to $50 a pound [00:31-00:33] We caught over a thousand dollars of seafood [00:33-00:35] For dinner we started with a spot prawns [00:35-00:36] They were still alive in kicking [00:36-00:38] We cooked them in boiling water for a minute and 10 seconds [00:38-00:41] And I think we ate a total of about 100 spot prawns [00:41-00:43] That's like 10 pounds of spot prawns [00:43-00:44] Or $500 a prawn [00:44-00:46] They were so juicy because of all the head butter [00:46-00:48] It was literally like eating butter [00:48-00:50] It was so creamy [00:50-00:52] And nothing beats live fresh spot prawns [00:52-00:53] You don't need anything else [00:53-00:55] The body is naturally sweet and muscular [00:55-00:57] We were live in the life drinking champagne eating prawns [00:57-00:59] But this red head row is my favorite part [00:59-01:00] It's like eating bougie yolk [01:00-01:02] After a hundred prawns we were full [01:02-01:03] But we still had to eat the rock caught [01:03-01:05] We cooked it into Cantonese way [01:05-01:07] And honestly this was the best rock caught I've ever had [01:07-01:09] But I think the best part was just spending time with my dad [01:09-01:10] And my uncle on his birthday

[00:00-00:03] Hey Clement, my family owns a Fission Chips restaurant. [00:03-00:07] My grandfather opened it up when he immigrated from Scotland 40 years ago, [00:07-00:09] and now my mom owns it. [00:09-00:12] Thank you so much for sharing with us your family's Fission Chips restaurant. [00:12-00:15] Today, my wife and I are super excited to try it. [00:15-00:18] And one thing we notice right away is how hardworking the owner is. [00:18-00:21] She's the only one at the front of the restaurant, [00:21-00:24] and she's pretty much doing everything so we were really grateful for her service. [00:24-00:27] We started off with her signature Hattick Fission Chips. [00:27-00:29] It was the size of my arm. [00:29-00:32] This is just a small section of the Hattick and it's loaded with Hattick meat. [00:32-00:34] After my first bite, this is all I had to say. [00:34-00:37] They've been doing this single thing for 40 years. They perfected it. [00:37-00:40] Their fries are also made fresh in-house and combined with that delicious gravy, [00:40-00:42] it actually makes a really good poutine. [00:42-00:44] But this is my first time trying a meat pie. [00:44-00:47] I'm not sure if I'm supposed to pour the gravy on it like that, but I did it. [00:47-00:50] It's a very hearty meal, so make sure to prepare for a nap. [00:50-00:53] And for dessert, we decided to try their deep-fried jam sandwich. [00:53-00:56] It kind of reminded me of a raspberry pie with ice cream, [00:56-00:57] but with a savory deep-fried batter. [00:57-00:58] That's really good.

[00:00-00:04] This is everything we ate for $70 at Sea Food City's supermarket. [00:04-00:09] Bucko up because we're gonna eat as much Filipino food as we can in their massive food court. [00:09-00:13] First up for $995 they gave us a mountain of pan-seed beehun noodles. [00:13-00:16] I think the noodles literally weighed 5 pounds. [00:16-00:17] I love how there's these fish balls on top. [00:17-00:21] And there was so much noodles that we were already full after eating this. [00:21-00:24] But we saw this food stall stocking up on Filipino street food. [00:24-00:26] So for $6.99 we got the pork shiomai. [00:26-00:28] And we got a veggie lumpia for $3. [00:28-00:30] That lumpia was crispy and fresh. [00:30-00:31] Pretty good deal for $3. [00:31-00:34] So we saw you can get chicken and dobo here in pork blood stew. [00:34-00:35] So you know we had to get some. [00:35-00:38] They come with a box of rice and a chicken or barbecue pork skewer. [00:38-00:41] These combos cost us $14.99 and $16.50. [00:41-00:44] And that pork skewer was probably the best thing I've had so far. [00:44-00:46] But this is my first time eating pork blood stew. [00:46-00:48] The pork was tender and I love the vinegar taste. [00:48-00:50] And I love how there's these quail eggs in the chicken and dobo. [00:50-00:53] And the chicken and dobo had a nice balance of sweet savory and sour. [00:53-00:55] But we can't leave without eating dessert. [00:55-00:59] So for $8.95 we got my favorite Filipino dessert, hallow hallow.

[00:00-00:03] If you only had one day in Toronto, here's where I would take you to eat. [00:03-00:05] It's my friend Luke's first time in Toronto. [00:05-00:08] So we ate everything from cheap eats to the busiest bites. [00:08-00:10] Taking off this food tour, I brought Luke to my favorite Momo spot. [00:10-00:12] I love the Momo here so much. [00:12-00:15] That Momo Guard was in my top 5 bites of 2024. [00:15-00:18] I'm obsessed with their cabbage Momo and Tendori Momo. [00:18-00:23] That tangy spice of the Tendori Momo, it's so satisfying that it got us hugging each other. [00:23-00:25] But if Momo Guard is in my top 2024, [00:25-00:28] I wanted to bring Luke to a spot that might make it to my top 2025. [00:28-00:30] Viet Nam's, and here's why. [00:30-00:33] Everything here is made from scratch with high quality ingredients. [00:33-00:35] But this is the dish I always come back for. [00:35-00:37] There's sizzling plate of beef, egg, and meatballs. [00:37-00:39] Everything on this plate is made from scratch. [00:39-00:42] And that homemade patay and tomato sauce is so addictive. [00:42-00:44] But I also wanted to bring Luke to Pimaal. [00:44-00:48] Not just because it has cheap eats, but because it holds a special place in my heart. [00:48-00:51] Pimaal was one of the first food videos I made over two years ago. [00:51-00:54] And this uncle who makes all his dumplings by hand, he's still there. [00:54-00:57] He's still making the same crispy, juicy dumplings. [00:57-00:58] They're so fresh. [00:58-01:01] And so comforting to eat, that we burnt our mouths eating them. [01:01-01:04] And I was so happy to see that Chloe's convenience was still here. [01:04-01:07] They first opened over two years ago, serving Hong Kong-style bag noodles. [01:07-01:10] I love how you can pick the toppings you want in your noodles. [01:10-01:12] And they mix it all together in their signature sauce. [01:12-01:15] The noodles are just so refreshing to eat, perfect for a summer day. [01:15-01:17] And I love the sesame flavor in their sauce. [01:17-01:21] But then Luke turned the tables on me and brought me to a Singaporean chili crab spot he's been [01:21-01:22] wanting to try. [01:22-01:26] And apparently some claim that chili crab is better here than in Singapore. [01:26-01:29] Because they use fresh Canadian lobster and fresh Canadian crab. [01:29-01:32] Definitely not cheap, but I love the chili crab sauce here. [01:32-01:35] And with live lobster and live crab, it's as fresh as you can get.

[00:00-00:02] This is what 160 euros gets you. [00:02-00:06] At one of the most recommended seafood restaurants in Lisbon. [00:06-00:09] It's so popular, even Mark Wins and Anthony Bourdain have been here. [00:09-00:13] First up, for 68 euros, we got a whole edible crab. [00:13-00:16] The crab head is filled with its creamy head butter, [00:16-00:18] but the thing that shocked me was just how big those claws were. [00:18-00:22] They were the size of my face, and I love how it's already broken for you, [00:22-00:24] so all you gotta do is enjoy that sweet, delicious flesh. [00:24-00:27] But when I saw it just how big their tiger prawns were, [00:27-00:29] I bought one for 23 euros. [00:29-00:33] It comes with a reddish head butter, and I was happy that the muscular flesh was so long, [00:33-00:34] it was longer than my head. [00:34-00:38] The flesh was nice and sweet, and I thought this was actually worth it for 23 euros. [00:38-00:40] But this is the dish everyone comes here for. [00:40-00:42] The iconic grilled scarlet prawns. [00:42-00:45] Serve table-side, the head butter is just insane. [00:45-00:47] They slather your meat with that head butter. [00:47-00:49] It's so rich, it's so creamy. [00:49-00:53] I enjoyed it so much that I ate it with bread, and sucked it straight from the head. [00:53-00:57] For 45 euros, this is definitely not cheap, but when are you gonna be in Lisbon again?