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FANCIFYING: SANDWICHES ?
1. EDDIE’S NEW YORK DELI & DINER
ADDRESS: 71 Thao Dien, Thao Dien Ward, District 2, HCMC
SOCIAL: https://eddiesdinersaigon.com/
? PHILLY CHEESESTEAK: Stir-fry beef and season with salt & pepper. Add onions, American cheese sauce and a cheese slice. Spread butter on the baguette and grill. Add all the ingredients on the bread.
? PEANUT BUTTER & JELLY: Spread creamy peanut butter on one side of the sandwich and grape jelly on the other. Place together.
? EGG SALAD: Crush hard boiled eggs, mayonnaise, mustard, paprika & scallion in a bowl. Add the mixture on the bread. Add lettuce.
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2. MAD HOUSE
ADDRESS: 6/1/12 Nguyen U Di, Thao Dien Ward, District 2, HCMC
SOCIAL: https://www.madhousesaigon.com/
? $60 PEANUT BUTTER & JELLY: Blend strawberry jelly with champagne. Whisk until smooth. Make a custard using egg yolks, sugar, milk & vanilla extract, peanut butter & sea salt. Caramelize peanuts then chop them up. Slice strawberries and place into a bowl with Tahitian vanilla syrup & sea salt. Toast brioche and top with thin layers of peanut butter & jam. Add custard, glazed strawberries, strawberry & champagne gel, peanut crumbs, crumble, lemon zest and garnish with chocolate mint.
?PRICE: 1.381.765 VND/$60.00 USD
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3. CTY KITCHEN & BAR
ADDRESS: 72 – 74 Nguyen Thi Minh Khai, Ward 6, District 3, HCMC
SOCIAL: https://www.instagram.com/ctykitchenbar/
? $100 EGG SALAD: Mix together all purpose flour, charcoal powder, milk powder, brown sugar, tangzhong bread flour, condensed milk, butter & truffle paste. Let it rest for 45 minutes. Cut it into 3 pieces and let it rest. Roll the dough and place in a mold to bake. Toast the bread with butter. | Egg mix: Blend the century egg yolks with mayonnaise, sour cream & milk. Add mushrooms, purple onions, shallots, sherry vinegar & truffle paste. Season with salt & pepper. Flour coat a soft-boiled duck egg, then dip it in egg wash, breadcrumbs & deep fry.|Place egg bomb on the bread & add the egg mix. Add black truffle flakes.
?PRICE: 2.302.942 VND/$100.00 USD
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3. STOKER WOODFIRED GRILL & BAR
ADDRESS: 2 Dang Huu Pho, Thao Dien Ward, District 2, HCMC
SOCIAL: https://www.facebook.com/stokerwoodfiredgrillthaodien/
? $100 PHILLY CHEESESTEAK: Cut the smoked Blackmore Wagyu Tri-tip, provolone & truffled manchego into thin slices. Grill the beef and foie gras on charcoal. Saute onions, pickled Padron pepper, Porcini mushroom and sherry vinegar. Add the beef. Toast the baguette. Spread a layer of truffle butter on bread, add foie gras slices and the beef. Top with provolone, manchego slices and black pepper. Finish in the oven.
?PRICE: 2.302.942 VND/$100.00 USD
#FancifyingTour #BestEverFoodReviewShow #BEFRS
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? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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?CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Dương Quốc Huy
PRODUCER » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
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the expensive pb and j is how you should make an expensive food and not just putting caviar or gold leaf or anything the is expensive
With all due respect, that's hardly worth $60.
No, you gotta follow a standard recipe. If you deviate from that by adding new meats or SAUCES, you’ve made a completely new and different sandwich. You can only upgrade. You gotta go by THE ROOT of the recipe and upgrade those ingredients to improve it. Like use A5 waygo meat and a mixture of FINE OR CHEAP cheeses and SOME FORM OF DIFFERENT PEPPERS and a fine bread to make a Philly cheesesteak while it still being a Philly cheesesteak
I'm pregnant now so I only drink champagne on fridays.. WTF!?
Delicioso
This should be a show on food network
Wow! Everything was beautifully prepared ?
Dude I love your show. I like this premise/concept as well! Id watch more for sure.
Addictions
Not an egg salad sandwich, I’d say egg samich. The pbj loooed so good though
I love the creativity
Please make more of this kind of challenge videos. I like seeing simple food getting elevated into gourmet food. ???
The unborn child now knows sunny'$ childhood fav( PB&J) and about childabuse !??
Try peanut butter and nutella
If yo mama was in town she’d slap the taste out yo mouth $200 for 2 samiches! And I’m really disappointed tooo! Shame on you
MORE AND ALWAYS include BLOOPERS PLEASEEEEEEEEEEEEEEEEEEE !!!! TY 😀
we end up hungry watching the videos might as well make us laugh.
When she said the pbj made sense I heard the hearts of millions of Americans break instantly
Edit: A true pbj would have a top ?? still looks fckn tasty thought
Enjoyed every second!
I am new to this channel, can someone please tell me why he is wearing bandana all the time like karate kid??
Phily cheese steak tho
I like the first one, where you're not paying for how expensive the ingredients are but, the skills and experience of that worker is.
i didnt know keshi was a chef
Hold on…that poor child
I love when Sonny tastes something and ‘supsupsupsups’ the air in ?
9:16 did she selfie ?
Pb&j wasn't a sandwich
The girl at 9:16 living her best life.
I don't know why I eat something while watching this show and when I don't have anything I just don't watch it that moment I just download it ??
I’ve been watching this since the Floating Slum videos & I’m addicted !!!!!
dude where is grilled cheese the american classic
' I'm pregnant so I dont drink AS MUCH' the fuq
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Well, I will actually say that what we saw wasn't a PB&J. Not because 'oh, it's too fancy,' or 'they're not supposed to be open-face' – open-face sandwiches are still sandwiches, and fancy never disqualified anything (and is the purpose of this series. What I will say is that technique changes definitions. Just like there are a variety of sauces and sauce bases that all use flour and butter (some with egg yolks, some with milk, some with cream, some on their own, etc.) with different names, little changes can completely remove something from a definition – like calling a "gel" (her words) a 'jelly' isn't correct. Gels are a stable semi-solid solution with a basic clarity (which can have added bits held in suspension), either in a viscous liquid-like state or an elastic solid-like state (gel icing being an example of the former, Jell-O and example of the latter), and are normally made with gelatin. A jelly is a clarified (or mostly clarified) reduction of a cooked-down fruit (unlike many gels, which can even go so far as to have only fruit flavoring), thickened with natural pectin in the fruit, added pectin, or sometimes cheated with gelatin (jams being basically a thickened and cooled compote, usually blended smoother). Using an aerated gel, then adding more fruit back in (as well as adding large pieces of fruit as an additional ingredient) kind of disqualifies it as a PB&J. It still looked really good, though – as they all did.
There we go, that's me wasting a bunch of my time on an overly-analytical correction on word-usage, because I'm not using my degree….
Never!!
Am I the only one who noticed @9:11
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$100 . It's sick. Even for re ally rich people. To spend this amount of for basically a sandwich is more than a crime.
It's funny how he acts surprised how these unamerican chefs haven't tried quintessential American foods. Like dude. You're in another country.
Worth it
I am watching from Los Angeles the home in & OUT BURGER
BEST SANDWICH IN AMERICA NEW YORK