Sikat na "MARK WIENS RESTAURANT" na may Extreme "SPICY CHALLENGE" w/@MarkWienssa Bangkok Thailand!
00:58.4
So my name is Mark Wiens. I make food videos. I love to eat. I'm based in Thailand and
01:14.2
I am the cart owner here at this restaurant which is called Petmark. And Petmark is a
01:19.1
restaurant that serves the dishes called Pad Kaprao. And it's a dish, probably one of
01:24.0
the most popular of all Thai dishes for local Thai people. And so this small restaurant,
01:29.3
I have a couple friends and we all love to eat here in Thailand. And so a couple years
01:34.0
ago we just thought we love a dish called this dish, Pad Kaprao. And so good, you can
01:37.9
find it everywhere throughout the city, everywhere throughout Thailand. You can go to any street
01:41.2
corner, wherever there's stir-frying dishes, you'll find this dish and you can order it.
01:44.5
But we got to thinking and like my favorite version is the one I eat at home where my
01:48.1
mother-in-law cooks it because she cooks it the spicy level that I want. It's also a very
01:51.6
customizable dish so you can get it to your spicy liking, you can get it however you
01:55.9
like it. So we got to talking with a couple of my friends and we said like why don't
01:59.5
we just make a very small restaurant serving our favorite version because there's also
02:02.6
other versions. There's versions that you get that are more saucy, more sweet, especially
02:07.4
love a version that's dry fried so it has embedded with the smokiness of the wok. And
02:12.1
that's just the way we really like it. So we wanted to open a place that serves a taste
02:15.3
that we really enjoy. And so that's how it started and it was just for fun just because
02:49.5
So the name petmark in Thai, pet means spicy and mark means very or a lot. Whenever you're
03:05.3
ordering food in Thailand and you say petmark or petmakmak, that means I want it very spicy.
03:10.0
It's a little bit of a pun. Pet means spicy and then we changed mak to mark. It's a play
03:14.5
on words, but it means very spicy. The thing about pakapow is that it doesn't need to
03:20.1
be spicy, although I mean it tastes way better spicy, but you need to have some chilies in
03:24.4
it. You can't have a recipe for pakapow without chilies because even it's not just about the
03:29.2
heat, but it's about the flavor that the chilies provide that you need in the dish. That's
03:33.0
a major part of the flavor. A little bit about how the dish is made. It's a stir fried dish.
03:38.7
Usually garlic, chilies, we use a lot of pepper as well. It's stir fried in hot oil to really
03:45.3
bring out the aroma. Then the protein, whether that be minced beef or minced pork or squid is
03:50.7
then added and that's really sauteed in the hot oil, sometimes with some flames, with some fire
03:55.8
to really bring out the smokiness. The important part for us is that we try to keep it like a dry
04:01.8
fry. So rather than being saucy, we like that real smokiness of a dry fry. The final step is
04:07.6
then to add in the holy basil and you want to make sure you add that at the very end because
04:11.8
if you add it at the beginning, it will turn bitter and it will overcook. So you just add it
04:15.5
at the end, basically turn off the fire, then fold that into the hot protein meat and that cooks
04:20.1
enough just to bring out that fragrance and that aroma of the basil. And it's served on top of a
04:24.1
plate of rice with a fried egg and we use duck eggs because we just love duck eggs and usually
04:29.4
the yolk is bigger and the yolk is more yellow and it's richer than a chicken egg. So we really
04:34.8
like duck eggs. Very much spicy pala ang pinagmula ng pangalang Pedmar. Swak na swak dahil
04:39.2
nga sili naman lagi ang kanyang pinapapa. Pero bakit nga ba siya mahilig sa mga masasarap at
04:43.4
maaanghang na pagkain? At paano nga ba nagsimula ang pagiging content creator ng nag-iisang Mark
04:48.5
Wins? I've loved food all my life ever since I was a kid. I can remember with my family, I've always
04:53.1
loved food. Not only eating and food but also trying different foods and going to different
04:57.4
cultures and trying the local food in that country and that culture. So as I continue to grow up, I
05:03.0
still, I mean I forever loved food and I would go on trips, I would search for food and food was
05:10.9
always the main point of whatever I did and wherever I went. So growing up throughout school,
05:16.6
I had a lot of friends, international friends from all over the world and so I would always talk
05:20.2
to them about their food and their home country and I always had dreamed I would love to go to
05:24.2
their country, their home country to experience the food. And after going through school, after
05:28.2
going through university, I said now is the time I'm gonna start traveling to these countries that
05:32.1
I've always dreamed about the food and I have friends from these countries where I can go and
05:36.1
meet and I can try the local food in their country. And so after I finished with university,
05:40.4
then I started traveling. I started taking pictures of all the foods I would eat and I
05:43.8
would start blogging about them just to personally remember the foods that I ate so I wouldn't forget
05:48.7
it. So at that time, I was writing, I was taking pictures but I was like, I mean writing is okay
05:54.1
and it's fun and I can keep the memories but it doesn't show the atmosphere or the emotion of
05:59.8
eating and it doesn't showcase how delicious the food is because this is something that's so
06:04.2
tasty. And I was here in Bangkok actually and I was traveling around Southeast Asia. I visited
06:08.1
the Philippines also back then. I think that was back in 2009 or 2010. I loved it in the Philippines
06:13.3
also but I came back to Thailand and I was still continuing to write and vlog. Then I thought
06:18.0
and at that time, this was maybe back in 2010, videos are only going to get better and they're
06:22.6
going to get easier to make. So I should start making some videos now because that's going to
06:26.3
highlight the atmosphere. So I took like really simple videos. I don't think smartphones were even
06:30.6
a thing then. We were still at the flip phone stage so it wasn't like pull out your phone and
06:34.4
take a video. It wasn't that easy. Instead, I had a point-and-shoot Canon PowerShot, I think a 3.2
06:39.9
megapixel camera. I would just very, very simple videos like okay, I'm eating on the street here.
06:44.7
Here's the road going by. They're cooking over here. They're making some lab or they're making
06:48.5
some Thai food here and here's what I'm eating. Very simple and just clips like that. So that's
06:53.3
how I started making videos back in 2010 and then from there, I just said, I think technology
06:57.2
will continue to get better and videos should be more and more common, easier to make and video
07:03.1
to me was just always more engaging. You can really see the emotion of places and get a sense of the
07:09.4
atmosphere. So from there, I just started making more complex videos and just learning along the way
07:13.8
and still learning. Mark is also fond of street food and street vendors and he has visited the
07:18.7
Philippines and the Filipino people are incredible. I actually visited the Philippines for the
07:42.9
first time, I think in 2010 and I spent two months there traveling around mostly the main
07:47.1
island of Luzon and loved it, loved the food. People are so friendly. Since then, I visited a
07:52.1
couple more times. I've been to Manila a few times. I've been to Cebu which was an incredible
07:56.9
trip but Philippines is a huge country with over 7,000 islands. So there's still so many places
08:02.8
to visit. I'd love to take a trip to your hometown in Pampanga. I'd love to go to Pampanga. I'd really
08:08.1
like to go around Mindanao and see the different cultures represented in Mindanao and the foods.
08:12.6
Thank you always for the incredible support from everyone from the Philippines. For anyone that
08:18.2
wants to get started making videos or has a passion for food, I think the thing is to
08:22.8
just go for it. If you have your own idea, I think the important thing is to be yourself, to be your
08:27.0
own person and your own identity and do things the way you have your idea because it's much like
08:33.0
art. It's a creative process. So everyone has a different idea. Everyone has great ideas but it's
08:37.8
about the motivation to actually just do it. Lots of people might think that you can just go
08:42.4
out and create five or ten or twenty videos but it takes a lot more than that. It takes a consistency
08:47.6
of content and also to keep on learning along the way. So even if you come from a zero experience,
08:53.9
I came from zero experience. I never made a video before in my life until I just decided to start
08:58.4
making videos. So it's just about going for it. I think you just do it. Hello mga Kabs. Whenever
09:03.8
you're in Bangkok, you're looking for some spicy Gapao, you are welcome to Petmark. Especially if
09:08.4
you love spicy food, hopefully you'll enjoy it. We're open daily from 10am until 7pm.
09:19.9
Let's eat. And we are with Mark Lins. Hey man, it's your English content because Mark Lins is here.
09:25.0
Thank you for joining Mark. Thank you for having me. And today we are here at Petmark. Petmark, yeah.
09:31.6
I just agree. Agree. Agree.
09:33.6
Eh, hindi ka ba nagbaon?
09:37.6
Mga Kabs, mayroon tayo dito. Iba-ibang version, iba-ibang level ng spice dito sa Petmark. Level 1 hanggang level 5.
09:44.4
Meaning level 5 is ang pinaka extreme o pinaka maanghang. Pero ang level 1 is wala naman talaga ang hanghang.
09:50.4
At yan ang napunta kay Mayo. Ito kay Mark, level 3. Okay. Which is the beef. And this one is the level 2, chicken.
09:57.6
So let's grab and taste it. So one of the things you can do especially is kind of like dig out the yolk.
10:02.2
Oh wow. Onto the bite. Drizzle it on. And then get a big satisfying bite. Cheers guys, thank you for coming. Cheers!
10:18.5
Oh wow. Looks like chili. Oh wow.
10:28.6
That's just level 2. Level 2 lang yun mga Kabs. Ang hanghang na.
10:33.4
Ito yung paraniwang kung tinakain sa Pilipinas na kaya pa. Pero dito level 2 lang to.
10:42.6
We're with Mark. Wings. Mark Wings.
10:48.6
How are you Mark Wings? Mark Wings, I play Mark Wings. Yes.
10:52.6
Kamusta yung bagay mo? Do you like spicy? Oh, I love spicy. No, it's not true.
10:58.6
I love it. We gotta have him try some level 5.
11:04.6
Level 5 is requested by Mark. It's requested by Mark Wings. Only Mark Wings. Oh yeah.
11:12.6
Wag mo kay Paia, si Mark Wings. Level 5 request. Level 5 request. May I request not to eat the chicken? Okay.
11:23.5
We want you to survive. Yes.
11:27.5
This is level 5. You can see the chili seeds in there. Yeah.
11:31.5
And it even has a little bit of a different color because of the amount of pepper.
11:35.5
The amount of pepper and the amount of chilies in there.
11:39.5
But it's a good spicy. You'll like it.
11:41.5
If I go to hospital, visit me. Okay. We will, we will.
11:46.5
Kaya ko to. Mga Pads, let's go.
11:50.5
That's level 5? Oh.
11:56.5
Masarap yung anghang niya. Talagang namumutawi sa bibig mo.
11:58.5
I have to try it.
12:00.5
The thing about this dish is, actually at the beginning, it's not so spicy.
12:04.5
But as you keep on eating, the flavor builds. The spice tends to build.
12:08.5
Actually, when you start eating, it's not spicy. True.
12:12.5
When you keep eating.
12:15.4
It just exploded in my mouth right about now.
12:17.4
Sa una mga kaps, wala lang taong.
12:19.4
Habang inuuyam na, unti-unti, umiinit yung side ng dila mo,
12:23.4
tsaka yung dito sa gilagit mo.
12:27.4
As if it's nothing in the first bite,
12:29.4
but when you start digging and eating,
12:31.4
it becomes hotter.
12:35.4
You have to add the piknampla.
12:37.4
So this is a combination of chilies,
12:39.4
fish sauce, garlic,
12:41.4
and lime juice. Wow.
12:44.4
Mga kaps, meron tayong namprek.
12:46.4
They have priknampla and they have namprek.
12:48.4
So two different, but the meaning of namprek, I guess,
12:50.4
is a chili sauce.
12:52.4
Chili fish sauce.
12:54.4
Mga kaps, wala kay Mark Wins, namprek and priknampla.
12:56.4
So what you can do, you can sprinkle some on the egg,
12:58.4
you can sprinkle.
13:00.4
And don't, not too much of the liquid
13:02.4
because it's salty.
13:04.4
So normally, I would put like, I would go kind of like that.
13:10.4
boost up the flavor.
13:13.4
Don't put mine, huh?
13:17.4
Just a little bit.
13:21.4
Especially on the egg, a little bit of drizzle on that.
13:23.4
Yeah, you should try a little bit
13:25.4
on the egg. Even just the
13:29.4
Even the fish sauce a little bit.
13:35.4
Because that will balance the, that will add an extra
13:37.4
extra flavor dimension.
13:39.4
Now it's time to try this.
13:46.3
Is this the basil?
13:56.3
Now I know why you like the
13:58.3
the leaves when you're in the street.
14:00.3
You always eat the leaves.
14:06.3
Level 5 too much?
14:13.3
You should try this one.
14:17.3
That's the Wagyu.
14:21.3
You should try it.
14:25.3
You should try it.
14:27.3
Okay, we can all try.
14:29.3
You want me to downgrade to
14:31.3
level 4? Right, Mark?
14:37.3
You first. That's fair.
14:43.3
You want some fish sauce?
14:47.3
We need a little bit of fish sauce.
15:05.3
Do you even have intestines?
15:17.3
From level 5 to level 4.
15:33.3
At first, it's not spicy.
15:47.3
Because if we eat something sweet,
15:49.3
right away, you will tell that
15:51.3
it's sweet. But spicy,
15:53.3
it will stay in your mouth.
15:55.3
You know why? Because spicy is not a taste,
16:01.3
recognize it at first.
16:03.3
It just becomes hot.
16:05.3
It starts building.
16:09.3
I can just watch you eat all day.
16:13.3
I couldn't imagine
16:15.3
that this would happen.
16:17.3
I didn't know that Mark
16:19.3
will be shooting the food
16:21.3
that we're watching.
16:23.3
We're so grateful
16:25.3
and overwhelmed to experience
16:29.3
to our friends from Cebu.
16:31.3
Ben and Yuri, shout out
16:35.3
Our friend from Cebu,
16:39.3
Ben and Yuri, yes.
16:41.3
They also help us
16:43.3
tour around Cebu.
16:45.3
Because we're not from there and it's very far from Copac.
16:47.3
So we're like foreigners
16:49.3
also in our own country.
16:51.3
Great people, yeah.
16:53.3
They're very, very kind and very, very humble.
16:55.3
Amazing people, yeah.
17:01.3
How are you guys doing?
17:09.3
For me, I can manage.
17:11.3
But it's spicy, yes.
17:23.3
I love spicy food.
17:25.3
And eating beside Mark
17:31.3
I've ever done in quite a while.
17:35.3
I don't care if it's really extreme
17:37.3
or spicy as long as
17:39.3
we're beside Mark Winsley,
17:43.3
Thank you, guys. Thank you very much.
17:45.3
Very happy to be here.
17:47.3
We're very happy to be with you.
17:49.3
We still can't believe that
17:51.3
this is what's happening.
17:55.3
Thank you, Mark Wins.
17:57.3
And thank you to Ms. Lynn
17:59.3
for this opportunity.
18:05.3
This is the first time that I saw
18:07.3
Jess cry. He's about to cry right now.
18:13.3
I see beads of perspiration on his forehead.
18:17.3
It's more delicious
18:21.3
If you're not sweating a little bit,
18:23.3
eating this dish,
18:25.3
you have to be sweating
18:29.3
What's your description of this?
18:31.3
It's more delicious when it hurts.
18:35.3
This one is good.
18:45.3
the food here that
18:53.3
it becomes more delicious.
18:55.3
Even if it hurts.
18:57.3
The pain is addictive.
19:01.3
You speak very good.
19:03.3
Maybe you could be a good vlogger.
19:07.3
You have the potential.
19:09.3
You have the potential of being a very famous vlogger.
19:13.3
Maybe you can go around the world.
19:15.3
Maybe that's my next career path.
19:19.3
Not just the restaurant. Try vlogging.
19:39.3
This one is really good.
19:43.3
I like the leaves.
19:57.3
It tastes like barbecue.
20:01.3
It's a little smokey.
20:03.3
It's not smoke but just from the
20:07.3
That's the reason why it's delicious.
20:09.3
Anything that you cook in the wok
20:11.3
versus the normal pan, the wok is still better.
20:19.3
It's unexplainable.
20:27.3
Super, wonderful, amazing.
20:29.3
I'm beside Mark Wins.
20:31.3
It's a dream come true.
20:33.3
What can you say?
20:35.3
I'm sure that you're having
20:39.3
Really, really amazing.
20:41.3
If there's a word that's
20:43.3
more than amazing,
20:45.3
you're more than amazing.
20:49.3
And because it's delicious here,
20:51.3
I'm not sure, I haven't asked permission yet
20:53.3
but will you allow us to
20:55.3
put a sticker here?
20:59.3
We'll get the permission.
21:01.3
Because it's delicious here and it's really spicy.
21:03.3
Let's put a sticker
21:05.3
on the rest of Mark Wins.
21:07.3
Because it's really
21:11.3
It's not out yet.
21:13.3
Are we still not allowed to comment?
21:15.3
Not yet. You need to vote
21:17.3
the attendance first.
21:19.3
What do you want them
21:23.3
For attendance check,
21:25.3
maybe Mark Wins can help us.
21:27.3
The viewers, what do you want them
21:29.3
to comment below?
21:31.3
What's your favorite Thai food?
21:33.3
Attendance check!
21:35.3
I'll write this down because
21:37.3
it's just a question.
21:39.3
What's your favorite Thai food? Comment your answer.
21:41.3
Comment your answer below.
21:43.3
In the comment section.
21:45.3
And Mark Wins will be reading as well.
21:47.3
Yeah, I would love to know.
21:49.3
What is your favorite Thai food?
21:51.3
Let's wait for the answers in the comment section.
21:53.3
Congratulations. Thank you, thank you very much.
21:55.3
Maybe this is enough
21:57.3
because it's spicy.
21:59.3
Maybe this is enough for the video already because it's very spicy.
22:01.3
And we are too shy
22:03.3
to show them that we are sweating.
22:05.3
Thank you, thank you again Mark
22:09.3
Congratulations. It's been a lot of fun.
22:11.3
I'm going to do the outro spin now.
22:15.3
this is the theme of TV
22:17.3
2023 with Mark Wins
22:19.3
who will always remind you
22:23.3
to always remember.
22:43.3
Give it up for Mark Wins!
22:47.3
Thank you guys. Thank you, thank you very much Mark.
22:49.3
Thank you guys very much also.
22:51.3
I'm not done saying thank you.
22:53.3
I'm not done saying thank you.
22:55.3
Thank you, thank you, thank you.
23:01.3
behind the camera,
23:03.3
this is what Mark Wins is like.
23:07.3
Watch the bonus clip with Mark Wins.
23:11.3
You can cover the lens
23:13.3
to end the video.
23:21.3
Nice to meet you.
23:25.3
Nice to meet you.
23:27.3
Nice to meet you.
23:33.3
We're late right now.
23:35.3
The traffic was pretty heavy.
23:39.3
Nice to meet you.
23:43.3
Did you get your driver's license?
23:47.3
Oh, you haven't filmed that.
24:15.3
You guys can do whatever you want.
24:19.3
Just let me know.
24:21.3
Whatever you want to film.
24:33.3
The kitchen is the worst.
24:35.3
Otherwise, it's fine.
24:39.3
we can have a quick interview.
24:41.3
Yeah, whatever you guys want.
24:45.3
If you have any further questions,
25:23.3
Is it Thai style?
25:33.3
You can have anything.
25:35.3
There's like thousands of varieties.
25:43.3
It's like a chili vinegar.
25:51.3
It's like a chili.
25:57.3
It's like a restaurant produce delivery.
25:59.3
Before, I had a restaurant like this.
26:01.3
But then, I closed it because it's only focused now
26:05.3
So, I do it on my own.
26:07.3
You do it when you're in a cafe
26:09.3
or you have some staff?
26:11.3
I have some staff.
26:13.3
So, I can fly here and go everywhere.
26:15.3
So, maybe I'll go to a cafe.
26:17.3
It's very common.
26:19.3
It's the minced pork.
26:25.3
Buffalo. I like buffalo.
26:27.3
Okay. Let's try that.
26:29.3
If you like it, you like it.
26:31.3
So, if you want to try...
26:37.3
I love spicy food.
26:41.3
Okay. So, get the buffalo.
26:45.3
So, they'll cook it based on
26:47.3
what version you want.
26:49.3
Yeah. So, you choose your...
26:53.3
and the spicy buffalo.
26:59.3
level 1 or level 5.
27:03.3
I feel like beef.
27:07.3
what do you want?
27:09.3
Medium is great. Medium is good.
27:31.3
Yeah. Because level 4
27:33.3
is wagyu and it's good.
27:37.3
I need a coffee too. Maybe I can buy it.
27:39.3
So, it will be tasty.
27:41.3
I'm not gonna use...
27:43.3
It's a level 4 wagyu.
27:51.3
Mark, any message to the
27:53.3
Tim Can Less TV subscribers?
27:57.3
You guys are amazing.
27:59.3
And I'm glad we all share a passion for
28:01.3
eating delicious food and exploring
28:03.3
and traveling and eating food.
28:09.3
You can always eat some more.
28:11.3
You guys are doing an amazing job.
28:13.3
And, you know, it's a
28:15.3
fun experience to have Mark Wins
28:17.3
beside us eating.
28:21.3
we like it actually. And how about you, Mark Wins?
28:23.3
Oh, I'm having an amazing day.
28:27.3
This is such an amazing day with Mark Wins.
28:31.3
If it's possible, I'll screenshot this and put it
28:35.3
I'll do that. I'll frame this.
28:37.3
I'll have this frame,
28:39.3
this picture, screenshot,
28:43.3
Thank you guys for coming. Thank you guys. Good day.
28:45.3
Good to hang out with you guys, too.
28:47.3
Alright. We had fun. Thank you very much as well.
28:49.3
So, let's go, Mga Kaps. Bye-bye.
29:01.3
But it's limited sizes.
29:09.3
Speaking of stickers,
29:11.3
do you still have stickers?
29:15.3
Do you still have large? Green?
29:21.3
Only small? Black, I think.
29:43.3
So, this is the restaurant T-shirt.
29:47.3
And then the black one is the
29:55.3
Mark doesn't want to.
29:57.3
He really doesn't want to.
30:01.3
We want to support the business.
30:03.3
That's why we're insisting to pay you.
30:05.3
Thank you, Mark, for the gift.
30:07.3
This will be a pleasure.
30:15.3
Let's sign our T-shirts.
30:21.3
Signed by Mark Wins.
30:23.3
I'll have it dried first.
30:43.3
You're really so humble and kind.
30:47.3
I won't touch it yet.
