Mark Wiens yorumları

“A famous Portuguese charcoal chicken spot. Mark is impressed by the massive charcoal grill and the smoky, juicy chicken, especially when paired with their addictive, tangy chili sauce.”

“A family-favorite Vietnamese restaurant specializing in pho. Mark describes the broth as a "broth of wonders," praising its soothing, rich, and perfectly balanced spicy flavor.”

“An acclaimed Lebanese restaurant where they enjoy a huge feast. Mark is especially blown away by the Kibbeh Nayeh (raw minced meat), calling it "pure meat butter" that melts in his mouth.”

“Mark and Lily enjoy a massive Lebanese feast, including Fattoush salad, Tabbouleh, and the signature Lemon Garlic Chicken, which Mark says is a must-order.”

“As an appetizer before their main Indian meal, they stop at this street-side stall for Pani Puri, trying the spicy and sweet-and-spicy flavored waters.”

“Located in Harris Park, Sydney's "Little India," this restaurant serves amazing dosas and biryani. Mark enjoys a massive masala dosa and a flavorful mutton biryani, praising the authentic South Indian flavors.”

“Mark visits this legendary, Michelin Bib Gourmand stall for one of Singapore's national dishes. He praises the fragrant, garlicky rice and the incredibly tender, juicy, and silky poached chicken.”

“The vlogger tries Char Kway Teow at this old-school stall, a dish he says Singaporeans are very passionate about. He enjoys the juicy, soft, melt-in-your-mouth noodles with a gentle smokiness and a hint of sambal.”

“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.”

“Mark enjoys the Teochew version of Bak Kut Teh here, describing it as a clean-tasting, healing, and nourishing broth. He highlights the prominent white pepper flavor, sweet garlic, and incredibly tender, fall-off-the-bone pork ribs.”

“He visits this hawker center, noting it's famous for seafood and barbecue, and loves the open-air courtyard atmosphere.”

“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 is amazed by the massive plate of Nasi Lemak, featuring a huge piece of aromatic fried chicken. He praises the fluffy, coconut-rich rice and the incredibly juicy and crispy spiced chicken skin.”

“The vlogger describes this as an extremely busy, heritage hawker center and a 'food paradise' with a maze of alleys and stalls.”

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

“At Chinatown Complex, Mark tries Hainanese-style satay, grilling pork, chicken, and mutton skewers over charcoal. He loves the smoky flavor, the condensed, silky texture of the meat, and the crunchy, sweet peanut sauce.”

“The vlogger tries a deluxe version of Katong Laksa at this famous stall, which includes a whole slipper lobster. He describes the broth as creamy, coconut-milky, and rich with a gentle spice blend and a hint of shrimp paste.”

“Dünyanın en ünlü sandviç dükkanlarından biri. "Schiacciata" ekmeğiyle yapılan "La Favulosa" ve "The Inferno" sandviçleri imza lezzetleridir.”

“Floransa'nın en meşhur sakatat sandviçi "Lampredotto" için en iyi duraklardan biri. Et suyuyla ıslatılmış ekmek ve yeşil sosla servis edilir.”

“Floransa'nın en tarihi dondurmacılarından. "Gran Crema Caffè" (espresso içinde yumurtalı dondurma) mutlaka denenmesi gereken bir deneyim.”

“Sokak arasında, pencereden şarap servisi yapan tarihi bir mekan. Geleneksel "Trippa alla Fiorentina" (domates soslu işkembe) sandviçi çok başarılı.”

“Modern dondurma sanatının en iyi örneklerinden. Özellikle 75% saf çikolatalı "Caterina" ve fındıklı dondurması tavsiye ediliyor.”

“Floransa mutfağının kalesi sayılan efsanevi restoran. Tavuk boynu dolması, ciğer mus ve meşhur horoz testisi yemeği (Cibreo) gibi nadir lezzetler sunuyor.”

“A legendary, historical, standing-only bar counter spot in Shinsekai. Mark came here to try Doteyaki (beef tendons in miso) and Oden, praising the delicious aroma of the simmering food.”

“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 famous Kushikatsu restaurant in Shinsekai. Mark explains that Kushikatsu are deep-fried skewers and highlights the strict "no double-dipping" rule for the communal sauce.”

“A popular restaurant specializing in Negiyaki, a savory pancake loaded with green onions. Mark orders the version with beef tendon and enjoys the flavor combination with the soy sauce glaze.”

“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.”

“The vlogger visits what he calls the original birthplace of Takoyaki, founded in 1933. He enjoys their original version served plain without sauce, noting the flavorful dashi batter and tender octopus.”

“A popular Takoyaki spot in Dotonbori with a giant octopus sign. Mark tries the "Surprise Takoyaki," which features a huge, tender piece of octopus tentacle sticking out of the top.”

“An iconic Osaka institution famous for its Butaman (pork buns). Mark describes the bun as incredibly fluffy and filled with a juicy, onion-rich pork filling.”

“A Michelin-recognized Okonomiyaki restaurant in Dotonbori. Mark watches the chef prepare his "Mizunoyaki" on the teppanyaki grill and praises the fluffy, creamy texture of the savory pancake.”

“An iconic restaurant in Dotonbori with a giant mechanical crab sign. Mark tries the grilled crab legs from their street-side stall, which he finds sweet and smoky.”

“A legendary restaurant in Namba, famous for its unique curry rice where the rice is pre-mixed with the curry. Mark finds the dish comforting and enjoys the unique texture.”

“A famous udon restaurant where Mark tries Kitsune Udon. He praises the delicate dashi broth and the sweet, spongy fried tofu that soaks it all up.”

“The vlogger orders the takoyaki with a mountain of green onions and mayonnaise. He describes the takoyaki as super hot and runny on the inside, with the octopus in the center being the highlight, calling it the best he's ever had.”

“Home to the real deal Ossobuco and Risotto alla Milanese. The saffron risotto is perfectly al dente, and the veal shank is succulent and fork-tender. Don't forget to use the bread for 'scarpetta' (mopping up the sauce).”

“Famous for artisanal Panettone, a typical Milanese Christmas cake. It's incredibly fluffy and airy. Try the version with ricotta cream (like in a cannolo) or the pistachio-crusted one—both are a 10/10 celebration in your mouth.”

“A paradise for chocolate, condiments, and high-end Italian goods. This is the spot to try traditional Gorgonzola cheese. The spicy version has a complex fermentation that goes perfectly with red wine and bread.”

“Famous for the 'Elephant Ear' (Cotoletta alla Milanese)—a thin, breaded veal cutlet fried in butter. Their seafood pasta (linguine) is also top-tier, cooked in a blanket of dough to keep the flavors embedded.”

“The most iconic site in Milan. An architectural marvel with construction dating back to 1386. The area is surrounded by amazing shopping and walking streets—a must-explore landmark.”

“A legendary spot credited with popularizing the gourmet Panini in the '60s. The 'Drago Composto' with pâté and thin-sliced ham is outstanding. The bread is crispy yet light and fluffy.”

“A historic, family-run trattoria. Mrs. El has been running the kitchen for over 60 years! You must try the 'End of the World' Polenta with fried eggs and white truffles. The Cassoeula (pork and cabbage stew) is a winter masterpiece.”

“Oslo'nun en ünlü 'Kanelbolle' (tarçınlı-kakuleli çörek) adreslerinden biri. Sabah erken gidip o taze fırın kokusunu içinize çekin; çöreklerin üstündeki şeker kristallerinin çıtırtısı ve kakule aroması efsane.”

“1857'de açılmış, Oslo'nun en eski restoranı. Edvard Munch'un bir zamanlar yemek yediği masada oturabilir, deniz mahsulleri tabağını (özellikle kral yengeç ve karidesli olanı) mutlaka denemelisiniz. Burası tam bir tarih müzesi gibi.”

“Geleneksel Norveç waffle'ı için en doğru yer. Sour cream, reçel ve en önemlisi Norveç'in meşhur 'Brunost' (kahverengi peynir) ile servis ediliyor. Peyniri rulo yaparak yemek yerel bir gelenek.”

“1947'den beri hizmet veren efsanevi sosisçi. Sosisinizi 'Lumpa' (patatesli lavaş) içine sardırıp, üzerine çıtır soğan ve jalapeno salatası ekletin. Gerçek bir Oslo sokak lezzeti.”

“70 yıllık bu restoranda 'Flesk og Duppe' (kalın dilim çıtır domuz göbeği/pastırma) denemelisiniz. Norveç'in ulusal yemeklerinden biridir; bezelye ezmesi ve özel sosuyla çok doyurucu.”

“Geleneksel Norveç köftesi ve ren geyiği köftesini denemek için ideal. Yanında 'lingonberry' reçeli ve sauerkraut ile servis edilen bu tabak gerçek bir 'ruh yemeği' (soul food).”