I hope you're having an amazing day.

It's Mark Wiens. I'm in Bangkok, Thailand.

And today for lunch we're going to a restaurant.

It's called Panya Seafood and Beer Hima.

And it is one of, for sure, the best restaurants

in Bangkok for southern Thai food and for seafood.

They also have what is for sure one

of Bangkok's spiciest single curries,

which they have on their menu here just as a normal dish.

It is unbelievably delicious.

I'm gonna share all the food with you in this video.

And by the way, they also have

what is the largest bronze crab sculpture in Thailand.

Okay, let's go eat.

(funky music)

The size of the eyeball is like the size of my face.

P'Tan, talk.

- Hello, it's me again. (laughs)

- It's always good to hang out and eat with P'Tan.

And you're the one who brought me here.

- Yes. - To this restaurant

for the first time.

This place is the best.

It's so good.

- So, you're gonna do, like, filming

in the kitchen today.

- It's okay, yeah, yeah.

The restaurant is called Panya Seafood and Beer Hima.

And Panya Seafood, that's the seafood restaurant.

But Beer Hima means, uh, snow beer.

And so okay, I'll just show you later.

But they have live tanks of seafood.

You can choose your seafood.

They have fish, they have lobsters,

they have all sorts of shrimp and mantis shrimp.

There he is, P'Tan.

Whoa.

(speaking in foreign language)

(Mark chuckling)

(speaking in foreign language)

- Such young green mangoes, and then she has a sauce,

a sweet sauce, sweet chili shallot sauce,

or almost like a syrup that's gonna go with it.

(speaking in foreign language)

(mellow music)

(spoon clanging)

(speaking in foreign language)

So, it's actually (speaks in foreign language)

(speaking in foreign language) It's sweet chili paste.

Oh, and she actually took out the seeds.

Wow.

(speaking foreign language)

(woman laughing)

(Mark laughing)

(speaking foreign language)

The green mango is so sour.

That (speaks foreign language).

It's like syrupy shrimp paste

with shallots, with chilies, with dried shrimp on top.

That combination, that contrast will just

blow your tongue out of your mouth.

(all laughing)

(speaking in foreign language)

Getting fed by Auntie for the first bite.

Oh, that's a beautiful,

that's what I love about this restaurant.

They're so awesome.

They're so cool.

And the food they serve,

literally, I kid you not when I say

this is one of my favorite restaurants in the entire world.

(upbeat music)

(speaking in foreign language)

(laughing)

(speaking in foreign language)

(laughing)

(speaking in foreign language)

(all laughing)

(speaking in foreign language)

- They put smart-- - Oh yeah.

We cannot come here without eating that.

(speaking in foreign language)

You cannot make a bad decision here.

Everything is good.

It's just a matter of narrowing it down

so you don't order the entire menu.

(speaking in foreign language)

Yes.

Full access to the kitchen.

But right now, she just caught the

(speaks foreign language), which are the mantis shrimp,

which they're gonna cook up.

We're comin' in the back side.

(speaking in foreign language)

Coming in the back side to the kitchen.

Okay, mantis shrimp.

As fresh as possible.

(knife thuds on board)

(speaking in foreign language)

One of the dishes that you absolutely have to order

when you come here, because you almost,

it's almost, like, impossible to find it in Bangkok, right?

- Yeah.

It's only people in the-- - I've eaten it

in the south, but I've never seen it in Bangkok.

This is one of the few restaurants.

It's called (speaks in foreign language).

(speaks in foreign language)

- [P'Tan] Yes.

- Okay. (speaks in foreign language)

It's a type of herb leaf,

which is then mixed with a batter and shrimp

and then deep fried.

And it's-- - And they put

in curry paste.

And then they fry it. - That's what

makes it yellow, with the curry paste.

And it's so good. (upbeat music)

And they're getting ready to make it right now.

He makes a whole foundation of the leaves.

Then they put a whole handful of shrimp onto it,

on top of the leaves.

And then he kinda just, like, dabs it,

almost, like, paints it with the curry paste.

You can smell the turmeric.

You can smell the garlic.

And then that drops straight into the oil,

kind of in patty form.

That's gonna deep fry.

It's so unbelievably delicious.

(oil sizzling)

(upbeat music)

But they move so fast because there's so many,

actually, by the way, I need to maybe explain.

But this is a huge restaurant.

They probably have, like, 50 tables.

Maybe even more.

But it can seat a lot of people.

So, they can cook the food and the dishes really fast.

And we gotta move.

Ying is over here in the other kitchen

with another camera, trying to get some other dishes.

But they're workin' so, so fast.

There's Ying.

(woman speaking in foreign language)

Yeah, what are they making now?

(speaking in foreign language)

Oh, we gotta make,

oh, they're doing the, the mantis shrimp.

Okay.

(speaking in foreign language)

(oil sizzling)

He cut them up.

Then he fried them for about just probably a couple minutes,

and then until crispy.

Then he kind of put them back in formation on the plate,

and topped them with a heap,

an entire bowlful of fried crispy garlic.

Wow.

I'm sweating in this kitchen.

And he is mixing up the,

this is the (speaking in foreign language).

(oil sizzling)

Now, that's the (speaking in foreign language),

which is fish fried with turmeric and garlic.

That goes in the oil.

But in the meantime, I'm moving over

to one of their signature dishes.

And I think this is the best version of this dish

in Bangkok and probably the spiciest curry,

single curry, in Bangkok.

(speaking in foreign language)

So, this is their (speaking in foreign language),

which is the fish fermented, fermented fish guts curry.

But it is, it's one of my favorite dishes in Thailand.

He just first--

(woman speaking in foreign language)

boiled the (speaking in foreign language).

And then he added in some (speaking in foreign language),

which is mackerel.

And I'm just looking at the size of this kitchen.

There has to be, like, 20 burners

going down.

It's an amazing, an amazing kitchen.

And it's fast-paced.

Yeah, as I said, they can cook for a lot of people at once.

It's a beautiful kitchen.

They use some seriously powerful, high pressure flames.

And the aromas in this kitchen,

the fumes that will go up your nostrils

will clear them for days.

I almost cannot contain my excitement or

how excited I am for the food that we're gonna eat.

(speaking in foreign language)

Okay.

He's making one more dish, which is

(speaking in foreign language), which is the coconut shell,

actually the shell.

The young shell of the coconut, which you can eat,

which is almost, like, has a crispness like a bamboo shoot,

made into a curry with chicken.

(spoon scraping bowl)

Southern Thai food is all about the curry paste.

That's where the flavor resides.

That is what makes southern Thai food so good,

because of that curry paste with all the spices

ground up, pounded, all the oils released.

But, yeah, so.

I mean, one of their secrets here

as to why the food is so good is because of the,

their curry paste is just so, so good.

And that's probably a secret recipe.

(speaking in foreign language)

Okay, I think we better rush back to the table

because I think all the dishes are done.

And wow, I am just in, like, 15 minutes

of being in the kitchen, (upbeat music)

my shirt is just completely drenched.

(laughing)

(speaking in foreign language)

(all laughing)

- It's very hot inside.

- [Mike] Yes. (laughs)

(speaking in foreign language)

(woman laughing)

(Mike laughing) (speaking in foreign language)

Okay, all the food is here,

but the rice.

We forgot about the rice!

(woman laughing)

Okay, it's coming. (laughs)

But anyways, okay.

The spread of food is here.

It's just, your mouth.

The saliva juices are just flowing.

It's (mutters excitedly).

The curries, we got curries.

We got some stir-fry dishes.

We got some seafood.

But really, like, my favorite things

about this restaurant are the curries.

The curries are just, like, they're on a level

of their own, in a class of their own,

above almost everything that I've ever tasted.

It's just, like, one of these restaurants where

the flavors are so over the top...

Oh! - [P'Tan] Mark,

this is very special. - Wow!

(speaking in foreign language)

Yeah, I, um.

- [P'Tape] Oh!

- Wow, (speaks in foreign language).

(speaking in foreign language)

(all laughing)

(upbeat music)

(speaking in foreign language)

- [Mark] The fried fish, this fried salted fish

real fast right now because it's hot and fresh.

(speaks in foreign language) (man laughing)

So, it's a salted fish, and then deep fried,

and then covered in chilies and shallots.

(cutlery scraping)

We're gonna just all

take a spoon and-- - It's quite salty.

So, you-- - Okay.

You have to eat it with the rice, yeah?

- [P'Tan] We eat the salted fish with the curry.

- [Mike] Ah, okay.

(speaking in foreign language)