Commenti di Mark Wiens

“A family-favorite Vietnamese restaurant specializing in pho with a top-secret broth recipe. The vlogger is impressed by the incredible aroma and orders the deluxe pho with all the different cuts of beef.”

“The vlogger visits this popular Lebanese restaurant for a huge feast. He goes into the kitchen to see the preparation of Kibbeh Nayeh (raw minced meat) and their signature lemon garlic chicken.”

“In Sydney's "Little India," they visit this South Indian restaurant, starting with pani puri and then feasting on a massive masala dosa and a mutton biryani served by flipping the pot.”

“This is a famous Portuguese charcoal chicken spot known for its chili sauce. The vlogger is amazed by the massive charcoal grill and enjoys a huge feast of chicken, pork belly, loaded fries, and a double fillet burger.”

“Mark Wiens explains this is an iconic restaurant and one of the biggest seafood suppliers in New Orleans. He arrived early to see the entire behind-the-scenes process of how they boil crawfish.”

“He visits this stall, run by former chefs, for Bak Chor Mee. He is blown away by the incredible, rich sauce that clings to the chewy noodles, infused with pork lard, vinegar, and sambal, calling it an "amazing" and "tasty" bowl.”

“Located in Little India's Tekka Centre, this stall is famous for Roti Prata. The vlogger tries their specialty, "Prata Banjir" (flooded prata), which is shredded prata completely drenched in a rich mutton curry and sambal, which he finds incredible.”

“For the final dish, Mark visits this institutional stall at Newton Food Centre for a Singaporean oyster omelet. He enjoys the mix of crispy and gooey textures from the egg and starch batter, combined with plump, juicy oysters and a tangy chili sauce.”

“The vlogger calls this one of the biggest hawker centers in Singapore and another 'food paradise' with a maze of stalls.”

“Mark and his friend James visit this traditional, over 100-year-old 'chippy' that is famous for frying its fish and chips in beef dripping. They get their food to-go to eat at a nearby pub garden.”

“This is the pub across the street from The Molesey Fish Bar, where Mark and James sit in the garden to eat their takeaway fish and chips. They enjoy a pint of beer with their meal.”

“Mark visits this pub for the 'Best Pub' category of fish and chips. He notes the beautiful, classic pub interior and orders their famous beer-battered fish and chips, which is served impressively on a bed of chips.”

“For the 'Best Luxury' category, Mark visits this 3-Michelin-star restaurant. He meets Chef Clare Smyth and is shown the kitchen, where they prepare a unique fish and chips made with Dover sole stuffed with lobster mousse.”

“Mark starts his food tour here, at what he calls one of the oldest Soviet-era cafes. He tries a fried dough pastry called Peroshki, which he finds oily, crispy, and gooey.”

“This is a street-side kebab stall where Mark tries a freshly grilled lula kebab. He describes it as incredibly fatty, juicy, and delicious, with the lamb fat juices dripping out.”

“Mark visits this bakery to see how traditional Azerbaijani bread is made in a tandoor oven. He tries the fresh, hot bread with salt and cumin, noting how fluffy and crispy it is.”

“Mark visits this legendary local restaurant, known for its kebabs and "qazan" (pot) dishes. He is amazed by the variety of meats and the preparation of unique dishes like "Khan Kebab" (liver wrapped in caul fat).”

“Mark explores a street-side kebab alley where fresh lamb is butchered on-site. He tries some adventurous grilled parts, including lamb jaw, tongue, and testicles, which he finds surprisingly delicious and flavorful.”

“The vlogger tries unique grilled lamb parts like jaw, tongue, and testicles right at the stall, describing the tongue as spongy and chewy with a lot of flavor.”

“The vlogger watches the theatrical preparation of Tantuni on a large griddle and then enjoys both a lavash wrap and a fluffy bread sandwich outside, adding pickled chilies and lemon.”

“A famous bakery known for its incredibly fluffy and jiggly Japanese cheesecake. Mark is amazed by how light and airy it is, describing it as an "unforgettable cloud of cheesecake."”

“A legendary standing-only izakaya where the vlogger is amazed by the owner, Mr. Toyo, who cooks tuna cheek with a blowtorch and his bare hands. He finds the food, especially the buttery and meaty tuna, and the energetic atmosphere to be an incredible, must-visit experience.”

“Mark visits this shop to try Panettone, a traditional Milanese Christmas cake. He tries two versions: a classic one with raisins and a pistachio-flavored one with ricotta cream.”

“Mark visits this historic salumeria to try Gorgonzola cheese, a specialty of the region. They try both the sweet (dolce) and spicy (piccante) versions, along with a unique mustard gelatin.”

“Mark visits this restaurant known for its seafood and Milanese classics. He watches the chef prepare Cotoletta alla Milanese (the 'elephant ear' veal cutlet) and a seafood linguine pasta baked inside a pizza dough bowl.”

“Mark walks through the Piazza del Duomo and shows the impressive and iconic Milan Cathedral. He mentions it's a monumental cathedral and an amazing place to explore.”

“Mark visits this historic bar, which he says is credited with popularizing the gourmet panini. He tries two different kinds of panini, one with brie and pâté, and another with mustard and pickled peppers.”

“Mark visits this historic, family-run trattoria that has been open since 1962. The owner, Elide, has been running it for 63 years and still oversees the traditional Lombardy cuisine, including dishes like tripe and polenta.”

“Mark visits what is said to be the oldest restaurant in Oslo, dating back to 1857. He loves the historical, museum-like atmosphere and sits at a table where artist Edvard Munch used to dine.”

“Mark dines at this old-school, classic Norwegian restaurant with red leather bucket seats. He's excited to try hearty, iconic dishes like Flesk og duppe (salted pork belly) and Kjøttkaker (meatballs).”

“Taking a break from eating, Mark walks up the iconic, sloped roof of the Oslo Opera House. He admires the unique architecture and the fantastic, peaceful views of the city and fjord from the top.”

“Mark visits this popular spot to try a famous Norwegian waffle, getting the "Superclassic" with sour cream, jam, and Norwegian brown cheese. He notes the proper way to eat it is by folding it like a taco.”

“Mark visits a legendary hot dog kiosk, one of the last of its kind in Oslo, which has been operating since 1979. He gets a hot dog served in a bun and wrapped in a traditional potato flatbread called "lompe".”

“For his final dinner, Mark visits this restaurant to try unique and seasonal traditional dishes. He is especially excited to try Fårikål (sheep and cabbage) and Finnbiff (reindeer stew).”