That's an amazing shot.
The entire ribeye, the best of the best Kobe beef.
Hey everyone, it's Mark Wiens.
Good morning from Phuket.
We are staying at a place called Phi Phan Wah.
And this is day number two.
We are gonna basically just hang out and relax all day and do some eating.
But tonight is the main event, is the Wagyu mafia beef event, which I am really looking forward to.
But for now, We're gonna go have breakfast real fast.
It's about 7 a.m.
We're gonna have breakfast right here at the hotel.
They have a full selection of different curries, southern Thai curries and a full buffet up at the front.
Basically all kinds of breakfast delicacies you could possibly want, but then they also have a menu where you order eggs.
Decided to start off with their their signature papa eggs benedict.
I'm gonna have this first before I eat some curries.
And also, coffee, gotta have coffee.
Oh yeah, that's a really good Americano.
Let me break into this yolk.
Oh yes, this one is proper, proper yolk.
The other one is a little bit over. but this yolk is beautiful.
Oh, and there's a piece of maybe bacon down there.
Oh yeah, that is a very soothing egg dish.
Any chance that I have to eat southern Thai crab curry for breakfast.
I'm very happy and it looks wonderful, just loaded with crab meat.
I also got some beef and some cabbage and just a little bit of rice.
Oh, wow.
Oh, it's really good.
Mmm.
Oh, just boneless nuggets of crab.
What a way to start the day.
Next course I went with a lot of fruits and vegetables the salad course and then just a few pieces of cheese and some chorizo for good measure.
I really love bell peppers.
Dragon fruit.
We've been having a very leisurely morning and now I'm walking over to David's room, because David has this unbelievable view and a swimming pool at his room.
Oh wow, this room is spectacular and this pool with the view, it's gorgeous.
Okay, just to tell you the rough plan of the day we're gonna hang out and then for lunch we're going into Phuket town to eat at a restaurant which is a very well-known Southern Thai restaurant, and I think we're just gonna come back to the hotel, hang out, have a nice leisurely afternoon, and then tonight is another main food event which I am ecstatic about, and we'll be having some of the ultimate best Wagyu beef from Wagyu Mafia.
We just took the drive into Phuket town and we're eating lunch at a restaurant called Raya.
This is a legendary southern Thai food restaurant.
And Ying and I have been here a couple times before when we've been in Phuket town, but we're here with a whole crew.
We're here with Wagyu Mafia and Chef Sato.
We got , which is shrimp stir fried with shrimp paste and lots of stink beans.
And then one of the signature dishes here is called , which is a braised pork dish.
And then we also got , I think with , which is a crab nugget. with bai cha plu, which is wild beetle leaves.
Let me start with those stink beans.
Oh yeah.
Oh.
It's so good.
Let me try the muhong, pork.
It's so tender, and then you can taste all the Chinese five spice flavors in there.
You can taste garlic, you can taste black pepper.
It's delicious.
I didn't get to show you that much of it because we were hanging out and conversing, but it was a great lunch and great to hang out with everybody that we ate with.
Made it back to the hotel after lunch.
Baby is just taking a nap, so I'm gonna head down to the beach.
Oh, really cool.
You have to walk on a, there's a jungle canopy.
And check out the size of these taro leaves.
They're giant.
They're also sometimes called elephant ears because they're so big and look like elephant ears.
Oh, look at that view of the beach down there, a nice little private beach, and it's just a little cove of a beach too, because Sipanwa is, it takes up the whole ridge area and then it's mostly rocky and that's why you have such spectacular views, but then there's just this little patch of sand right here.
Gotta have good balance on this thing though.
What good?
Let the night begin.
And actually, Wagyu Mafia.
They are expert dealers in Wagyu, but then, as their popularity rose, they decided to open their own pop-up restaurant and now they have a whole restaurant in Japan.
But they're real purveyors of the best quality of beef, So they're gonna serve us a full menu of different courses.
And the first course that they're serving us is homemade beef jerky with Ozaki beef A5 BMS8.
It's just a thin strip, but you can see that marbling just on that thin piece of beef jerky.
Mmm.
It's very light in spice, but really, really fragrant.
It's salty, you can taste the pepper in there, and then there's a little bit of an oil sauce.
Oh wow, that is a stunning first bite.
Thank you.
For the next course.
It is a type of types of satay, two types of satay which are kind of a combination of Japanese wagyu with Thai flavor style satay.
So I'll start with this skewer.
Oh, it's so beefy tasting and so juicy.
Whoa.
I think that just is pure fat.
I think it'll just melt in your mouth.
Oh, and it's so flavorful.
It's so fragrant.
That is amazing.
It's a Thai-Japanese invention, or fusion with Wagyu beef, but which is stir fried with holy basil.
And then they poached an egg yolk and stuck the egg yolk on top, and chef has instructed us to pinch the egg yolk with our chopsticks and break that egg yolk all over the meat below.
Oh, that yolk, that yolk is just perfect.
You just stick your chopsticks onto it and it just sort of, you can feel it wiggling around.
Oh that's gorgeous.
Oh that's just perfect yolk.
Perfect yolk.
Oh it's oozing all over.
That yolk is actually perfect.
It's just like a runny, thick, rich sauce.
Wow.
Next course, we are onto an Ozaki beef tendon.
It's like a reinvention of a .
It's kind of cold and looks kind of jellyish in the.
You kind of want to scoop it up almost like a pudding because you can see all the there's chunks of tendon in it.
Oh yeah, there's like little tender nuggets of meat and tendon in there.
It's just really good.
That's like a beef pudding.
Mmm.
Okay.
Thank you.
So that's done by, prepared by Sato-san.
Okay.
So it's like total collaboration.
This is misuji, shoulder cloth, oyster blade. from Ozaki beef, a piece of sushi, a beef sushi.
And it is one of the most beautiful things that I've ever seen in my life.
It almost looks like pure fat with just a little bit of meat in it.
And actually, as it sits on my plate, it actually looks like it's starting to just melt.
Melt just in the, in the, the natural air.
It's starting to melt.
This thing is is a beauty.
Oh, you do not wanna swallow that bite.
It just keeps on releasing beef juices.
Next course is takoyaki, but this is wagyu ribeye ball.
So it is.
There's a batter and then it's all encrusting a little piece of ribeye and there are some I think they're bonito flakes and then some other light seasonings on it.
It's like a batter ball.
It's like a comforting ball.
And that beef in there is so soft. that it like blends in with the batter.
Oh, it's ridiculously soft.
It was so soft that I barely even tasted the beef ever.
The next course I think is gonna be grilled beef on a and it is a hot griddle.
And then the actual broth is made from Kobe beef bones.
And then they sprinkle some vegetables in it.
They put a giant chunk of Wagyu fat on top, and then we're gonna be grilling up slices of Wagyu beef.
So this is one of the most luxurious, gourmet and just outrageously, insanely awesome mukata that has ever maybe has ever been prepared ever.
We all got bowls of the Mugata with a slice of beef and then vegetables.
Actually, I wanna just taste that broth first.
Wow.
That's so meaty perfect.
They added in some nice chilies in there too.
Flaming Ozaki beef.
Steaming Ozaki beef.
Oh yeah.
You could just eat bowls of this.
The whole plate. thank you chef I'm sorry I love you I love you This is for you, Mark.
Oh, thank you.
This is the first piece.
How is it?
First piece tonight.
How is it?
You have to try it.
You have to try it.
Oh, oh, oh, oh, oh.
Oh, that's, oh.
You just want to keep it in your mouth.
It's the best of the best of the Kobe.
The best of the best of Kobe beef?
It's the eye of the ribeye.
Turn the cut around.
This is the main course of the night and it is the best of the best, of Kobe beef, a ribeye and it's a whole hunk.
Oh yeah, look at that, look at that light on there.
Oh, it's dripping with juices.
You have to try.
I can't tell, but like it's really good, all right, i'm gonna take a piece.
I'm gonna dip a little bit in salt.
It is ridiculous.
It's something that you never want to leave your mouth, ever.
You want to keep it in your mouth forever.
Cheers.
Next course is a wagyu ramen.
And what they did, I think, is they boiled it in wagyu broth.
Has an amazing beefy smell to it.
Mmm.
Oh, it's beefy and garlicky.
This is an extra dish that they made, and it is a tom yum with wagyu, which I can definitely say I've never had before.
Oh, oh, oh, that beef just melts in your mouth.
Wow.
Oh, that is amazing.
And this is the final course, which is dessert.
There is mochi rice, surrounded by some kind of a, I think it's mango?
I think it's mango.
It's a little rice ball.
It's very sticky, and there's some coconut on the outside as well.
Yeah, the rice is really sticky and gummy.
And then inside is like a pudding, a mango pudding with coconut shreds on top.
Thank you.
Just made it back to the hotel after one of the most stunning meals I've ever had in my life.
That beef, and in particular the ribeye, the Kobe beef ribeye.
I cannot even explain the sensation of that meat dissolving on your tongue.
It's like you're in a different world.
And so I want to say a big thank you to Wagyu Mafia.
I want to say a big thank you to David Khalifa.
He's the one that organized this whole pop-up and he is The Hungry Tourist on Instagram.
I'll leave his link in the description box below.
And then I want to say a big thank you to Khun Blawan and Sipanwa Hotel and the entire team hosting us.
And also I want to say thank you to you for watching this video.
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Goodbye from Phuket and I'll see you on the next video.
