$5 Oyster VS $100 Oyster w/ Vietnam's OYSTER KING!!

this whole thing would bring him one billion oh really yeah one billion vietnamese dogs there it is japanese wagyu caviar truffles [Music] these are just some of the foods found on fine dining menus around the world but why do people like them and even more why are they so darn expensive there's a lot of items that make sense as far as being on a fine dining menu but with oysters i don't completely understand [Music] in this exclusive series we're demystifying high-end cuisine and following high-priced ingredients back to their source whoa you guys should build a sidewalk today we're going deep into the world of oysters visiting a remote floating ocean farm this is the typical oyster everybody knows when you go to a restaurant i want to see how locals cook up this tasty treat it looks like it's fried compared to one of the most luxurious fine dining restaurants in town what a fancy fish it all starts right here twin the fine dining series officially starts right now it doesn't feel like it here yeah i know do you know where we are i have no idea you should know where we are we didn't blindfold you or anything wang is a coastal province in northeastern vietnam fishermen here supply a huge amount of seafood to nearby provinces and cities especially oysters all these bamboo lattices being supported just by big bricks of styrofoam i think that's what makes it float i didn't even pay attention i'm trying to figure out how i can walk on those and then there's tons of strings that are holding these oysters these suckers have been hanging by a thread in the ocean for nearly a year that means it's time to harvest there's about 30 people out here all working together kind of forming a human chain picking the oysters and bringing it into the boat how often does this happen [Music] uh yeah around a year oh year round yeah today we're getting a closer look at mr lin's oyster farm oh some of these are mussels too though be careful though super sharp years ago he left the area's prominent charcoal industry in the mountains and headed for the coast buying boats and building the bamboo structures that would become home to thousands of oysters what made you want to switch gears and live the oyster life yeah so he said mainly because of the profit oh it's not for the love of oysters with only 10 of these bamboo lattice structures spread across the sea lin is able to produce 200 tons of oysters per year bamboo is very strong it's nearly unbreakable some say oh god it is breakable oh my god each structure earns him roughly 45 000 multiply that by 10 farms and you've got one man very happy with his investment how do you plant an oyster how do you grow an oyster at first um the oysters are small like his nail okay are you sure they're small they attach everything into this rope and i asked him like okay do you do anything in that one year and he said no i just left it there they eat like tiny little creatures in the ocean i've heard oysters are kind of like the filters for the ocean keeping it clean so in that case and it's still good to eat i see your smoke right there mr lynn grows two types of oysters this is known as a ca core a domestically grown bite-sized creature the other one like you need to buy the shell this one it just attached by itself so you just put string in the water and these shells grow on it oh yeah he said exactly like that i'm interested they take six months to raise and they're less profitable but they're low risk and in high demand among locals i like it briny oceany taste it's not so overwhelming then there's this guy whoa the pacific oyster this is the typical oyster everybody knows when you go to a restaurant is everything okay a much bigger species often exported overseas there it is like a big goober why do i have such a big one [Music] oh my god i want to eat it oh it tastes like just drinking a cup of straight up ocean water it is very salty i like that it's meaty but it's also kind of gooey it's pretty iffy bigger is not always better okay i shouldn't laugh i don't understand that [Music] while most of these oysters are being exported some are sold locally in vietnam here these ladies are doing some oyster shucking like a lot of shucking making their way through this massive pile ma'am did you make this in prison how did you get this knife what is going on there this is what i did to the last guy who has too many questions once you have your shiv in hand that's that's ram no what that's only in japan these shelves will be tied back together on the same ocean fairing string and thrown back in the water where a new generation of these guys will grow how much do you think this would sell for at the market five thousand dollars five thousand yeah does it blow your mind that in saigon there are some fine dining restaurants that sell these guys for like two dollars a piece it's so flat she said very shocked yeah she's very happy that she can sell this for five thousand here since this is the source of it she understand in saigon because people have to pay for logistic money no ow oh i thought we're doing a flashback sequence before we jump into some of the world's fanciest oysters we're getting a humble heart-filled local lunch ma'am good afternoon how are you doing she started cooking at nine and spent 20 years in the kitchen so far you have all types of different seafood especially oysters how popular are the oysters on the menu oyster and shrimp are the most popular items on the menu today this on is cooking us four very different oyster dishes sourced straight from the farms we just visited she just invited us to try this dish it looks like it's fried dish one deep fried ca corn it's a sea icon but like it's the bigger one oh there's a big in a small variety yeah they've been basking in the ocean for six months now they're soaking up some dill and flowers [Music] i don't know if i've had fried oysters that's pretty good it has the seafood essence without all the ocean water taste what do you think it's really rich yeah it's rich and high in nutrition i freaking love nutrition this is like chicken nuggets chicken nuggets of the sea just to be sure about the taste i better have one more what is that is that coriander coriander [Music] you have the farm right next door it's super fresh it's super affordable for you guys is this still looked at as some special food are you just kind of used to it she said like the taste still tastes very good to them but i think it's because it's so commonly eat then you know it's not that big of a deal like like what it is to us for me it's a very big deal before we leave your kitchen i want you to get back to work but can we try one more dish with these small acorn oysters editor this is where we put in the voiceover it's made with this this and this oh yeah and then she comes back and then we're back in the scene oh great what is this one this is a sia cone with a tomato sauce top up with fresh dill this is her childhood dish well let's take a bite of your childhood cheers cheers that's ultra yummy you can taste the dill right yeah very very oh wow ultra savory nice acid from the tomato the oyster is just kind of soft and tender of breaking apart but none of that like aggressive oceanic taste it's kindly welcomed into my stomach oh nice our last two dishes in wang min feature these giant oysters raw oysters set upon perilla leaves with a sprig of fresh julienned ginger and grilled oysters topped with an in-house special sauce containing chili sauce scallions fried shallots and peanuts five star five dining it's got a great deal i got a little bit of lime juice on here some of this really thick soy sauce let's try it out just shovel the whole thing back i think oh wow the leaf is what makes it a salad that i don't know i saw just a big glob of open water what about for you over there on your side of the table it's just a lot of salt water coming from the oyster a tidal wave of ocean water going down my throat uninvited no you invited it no i didn't want it okay so we tried the raw version this has been grilled [Music] okay oh my god it's so good yeah savory nice crunchy peanuts and scallion oil in there god i'm daring it it's one of those foods where there's so many ways to prepare it and i definitely don't like all the weights i like about half of them my favorite so far and i think that is a recipe we're not going to find in the fine dining establishment oysters are perceived as high-end luxury food but as you've seen ordinary coastal folks enjoy them too about 35 cents good deal yeah super cheap really good deal so what gives are some oysters really better than others or are some patrons paying a whole lot extra for nothing twin and i are going undercover in our best threads to find out more here at the lawn chef chef how would you describe the type of food you serve here yeah the lock specifies in fine dining experience serve a lot of luxury food including seafood oysters what makes oysters a fine dining food first you would look at the shell if the shower is clean it doesn't have a lot of stuff on it then it would be raised far away in the ocean because when you have oyster like next to the shore it's not very good because it's too close and the water is not clean our first taste of the high life oyster with caviar where's this oyster from it's french origin oh but they made in vietnam oh the chef washes the oysters with a combination of kikka soy sauce kumquat juice and sugar add shrimp soaked in olive oil lemon sauce and top it with caviar fancy a app cheers okay cheers wow that's delicious really good some nice caviar on there bringing some salt and then the oyster itself is just a little bit briny but so meaty oh i think it's so good don't worry i gotta say oysters it's confusing as i eat some oysters and i'm like how can anyone eat this uh-huh and then i eat that and i think it's fantastic what do i do tell him my problem yeah thank you for him there is no problem he's like i like his so we're good oyster 2 a grilled french oyster with truffle sauce eat it together with the salmon roll but what is it sitting on decoration it's a decorative cake oh no you can eat it but it would taste salty i'm learning a lot about fine dining you guys make cakes that you just throw away i know such a way first they're briefly oven cooked making them reduce in size priming them to soak up some new flavors add white beans then squeeze on a truffle infused roux last torch [Music] along with the meatiness you taste the truffle right away just a little residual kind of oyster flavor and then i'm just going to eat some of this cake oh my god he wants to he's right that's the worst cake i've ever had our main course contains a cornucopia of oyster creations including the smaller french oysters and these giant imported japanese oysters all raw with various sauces and flavors [Music] which countries are most famous for their oysters which countries have the most expensive oysters so he said that one's the best from france is there anything the vietnamese oyster could do to get a little higher on your list in vietnam he would like it to be pushed though oyster farm a little further to deeper water to improve the quality hey putting in the water whoa [Music] what a fancy fish wow you know a big part of fine dining is for your food to be literally smoking i didn't realize that it should almost have like a halloween theme these are like spooky oysters [Music] now we have the french oysters grown in vietnam but these big ones are actually from japan you know how they got here in an airplane again more food that is allowed to fly during kovid19 while i'm stuck in vietnam not complaining the first thing we should do is just try this japanese oyster itadakimasu cheers [Applause] [Music] bro it's a bit much for the first date i don't understand oysters i either love them i hate them i'm going to wash it down with some white fine you want to pretend i know you don't drink so just pretend to put it to your lips yes so this one it has caviar a very small bird laid an egg in here i like that i like this one that's good this one is mascarpone and caviar on it [Music] more tolerable cheesy creamy i like the caviar but i still love it still a lot it's bigger when it comes to fine dining customer perception and the story behind the food is as important as the food itself so what i learned today is that not all oysters are created equal turns out the quality is pretty different depending on the country it comes from but i guess even where it's raised but even this japanese one which is huge it's very expensive that for me is too much i do think that a lot of people they want that a cloister but when i look at an oyster i still have no idea i just never know for me some oysters are great and some some i choke down while trying to maintain a smile after all this is fancy food and the last thing i want to do is appear uncivilized from researching and shooting to editing and mastering our 10 person best ever food review show team works hard to roll out the highest quality travel food entertainment twice a week if you like what we do here please consider supporting our patreon patreon allows fans of the show to contribute a monthly sum and receive a load of extras like early video releases private q and a's and beyond to learn more about our patreon check out the link in the description box down below and if you can't give or don't even feel like it that's okay too we're just happy you're here huge thank you to twin for joining me in this video can we have a quick awkward handshake guys that is it for this one thank you so much for watching i would like to say it respectfully a piece [Music] you

Channel: Best Ever Food Review Show

Views: 2,196,636

Rating: 4.9331174 out of 5

Keywords: best ever food review show, sonny side, befrs team, vietnam, south east asian food, quang ninh province, ho chi minh city, high end food tour, fine dining food tour, expensive ingredients, rich people food, oyster farm, THE LOG RESTAURANT, SEA ACORN, GRILLED OYSTERS WITH TRUFFLE SAUCE, $100 OYSTER PLATTER, RAW OYSTERS

Id: sLLRcoB_DsU

Length: 15min 52sec (952 seconds)

Published: Wed Dec 09 2020