Welcome to the Street Food Capital of the World! Thailand! Our first collaboration with the one and only @MarkWiens Trying out his signature Super Spicy PAD KRA PAO in this MARK WIENS Restaurant! Subukan natin ang kanyang resto dito sa Bangkok Thailand! Ito ang PhedMark o ang ibig sabihin sa filipino ay "Sobrang Anghang!" PhedMark is Located at: 300 Sukhumvit Road, Khwaeng Phra Khanong, Khet Khlong Toei, Krung Thep Maha Nakhon 10110, Thailand Wag nyong kakalimutan at lagi nyong tatandaan - Manyaman keni! #markwiens #migrationology #travelforfood

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Hey everyone, hope you're having an amazing day. It's Mark Wiens. I'm hanging out today

with Team Canlas from the Philippines. And we're going to take you to eat Spicy Gapao

at Petmark. Let's go eat? Let's go!

Mahilig ka ba sa mga spicy o maanghang na pagkain?

Aabutin ng level 5 at talaga namang extreme itong susubukan natin. Ito ang paboritong

kainan ng isang one and only Mark Wiens na siyang bumamon sa isang labanan na hindi

natin pwedeng atrasan dahil ito'y paminsan-minsan lang. Kaya't umorder ka na ng gatas, sagot

na namin ang palabas, mula Pilipinas ay tumuho tayo sa street food capital of the world.

Ito ang city ng Bangkok, Thailand.

So my name is Mark Wiens. I make food videos. I love to eat. I'm based in Thailand and

I am the cart owner here at this restaurant which is called Petmark. And Petmark is a

restaurant that serves the dishes called Pad Kaprao. And it's a dish, probably one of

the most popular of all Thai dishes for local Thai people. And so this small restaurant,

I have a couple friends and we all love to eat here in Thailand. And so a couple years

ago we just thought we love a dish called this dish, Pad Kaprao. And so good, you can

find it everywhere throughout the city, everywhere throughout Thailand. You can go to any street

corner, wherever there's stir-frying dishes, you'll find this dish and you can order it.

But we got to thinking and like my favorite version is the one I eat at home where my

mother-in-law cooks it because she cooks it the spicy level that I want. It's also a very

customizable dish so you can get it to your spicy liking, you can get it however you

like it. So we got to talking with a couple of my friends and we said like why don't

we just make a very small restaurant serving our favorite version because there's also

other versions. There's versions that you get that are more saucy, more sweet, especially

love a version that's dry fried so it has embedded with the smokiness of the wok. And

that's just the way we really like it. So we wanted to open a place that serves a taste

that we really enjoy. And so that's how it started and it was just for fun just because

we love to eat.

So the name petmark in Thai, pet means spicy and mark means very or a lot. Whenever you're

ordering food in Thailand and you say petmark or petmakmak, that means I want it very spicy.

It's a little bit of a pun. Pet means spicy and then we changed mak to mark. It's a play

on words, but it means very spicy. The thing about pakapow is that it doesn't need to

be spicy, although I mean it tastes way better spicy, but you need to have some chilies in

it. You can't have a recipe for pakapow without chilies because even it's not just about the

heat, but it's about the flavor that the chilies provide that you need in the dish. That's

a major part of the flavor. A little bit about how the dish is made. It's a stir fried dish.

Usually garlic, chilies, we use a lot of pepper as well. It's stir fried in hot oil to really

bring out the aroma. Then the protein, whether that be minced beef or minced pork or squid is

then added and that's really sauteed in the hot oil, sometimes with some flames, with some fire

to really bring out the smokiness. The important part for us is that we try to keep it like a dry

fry. So rather than being saucy, we like that real smokiness of a dry fry. The final step is

then to add in the holy basil and you want to make sure you add that at the very end because

if you add it at the beginning, it will turn bitter and it will overcook. So you just add it

at the end, basically turn off the fire, then fold that into the hot protein meat and that cooks

enough just to bring out that fragrance and that aroma of the basil. And it's served on top of a

plate of rice with a fried egg and we use duck eggs because we just love duck eggs and usually

the yolk is bigger and the yolk is more yellow and it's richer than a chicken egg. So we really

like duck eggs. Very much spicy pala ang pinagmula ng pangalang Pedmar. Swak na swak dahil

nga sili naman lagi ang kanyang pinapapa. Pero bakit nga ba siya mahilig sa mga masasarap at

maaanghang na pagkain? At paano nga ba nagsimula ang pagiging content creator ng nag-iisang Mark

Wins? I've loved food all my life ever since I was a kid. I can remember with my family, I've always

loved food. Not only eating and food but also trying different foods and going to different

cultures and trying the local food in that country and that culture. So as I continue to grow up, I

still, I mean I forever loved food and I would go on trips, I would search for food and food was

always the main point of whatever I did and wherever I went. So growing up throughout school,

I had a lot of friends, international friends from all over the world and so I would always talk

to them about their food and their home country and I always had dreamed I would love to go to

their country, their home country to experience the food. And after going through school, after

going through university, I said now is the time I'm gonna start traveling to these countries that

I've always dreamed about the food and I have friends from these countries where I can go and

meet and I can try the local food in their country. And so after I finished with university,

then I started traveling. I started taking pictures of all the foods I would eat and I

would start blogging about them just to personally remember the foods that I ate so I wouldn't forget

it. So at that time, I was writing, I was taking pictures but I was like, I mean writing is okay

and it's fun and I can keep the memories but it doesn't show the atmosphere or the emotion of

eating and it doesn't showcase how delicious the food is because this is something that's so

tasty. And I was here in Bangkok actually and I was traveling around Southeast Asia. I visited

the Philippines also back then. I think that was back in 2009 or 2010. I loved it in the Philippines

also but I came back to Thailand and I was still continuing to write and vlog. Then I thought

and at that time, this was maybe back in 2010, videos are only going to get better and they're

going to get easier to make. So I should start making some videos now because that's going to

highlight the atmosphere. So I took like really simple videos. I don't think smartphones were even

a thing then. We were still at the flip phone stage so it wasn't like pull out your phone and

take a video. It wasn't that easy. Instead, I had a point-and-shoot Canon PowerShot, I think a 3.2

megapixel camera. I would just very, very simple videos like okay, I'm eating on the street here.

Here's the road going by. They're cooking over here. They're making some lab or they're making

some Thai food here and here's what I'm eating. Very simple and just clips like that. So that's

how I started making videos back in 2010 and then from there, I just said, I think technology

will continue to get better and videos should be more and more common, easier to make and video

to me was just always more engaging. You can really see the emotion of places and get a sense of the

atmosphere. So from there, I just started making more complex videos and just learning along the way

and still learning. Mark is also fond of street food and street vendors and he has visited the

Philippines and the Filipino people are incredible. I actually visited the Philippines for the

first time, I think in 2010 and I spent two months there traveling around mostly the main

island of Luzon and loved it, loved the food. People are so friendly. Since then, I visited a

couple more times. I've been to Manila a few times. I've been to Cebu which was an incredible

trip but Philippines is a huge country with over 7,000 islands. So there's still so many places

to visit. I'd love to take a trip to your hometown in Pampanga. I'd love to go to Pampanga. I'd really

like to go around Mindanao and see the different cultures represented in Mindanao and the foods.

Thank you always for the incredible support from everyone from the Philippines. For anyone that

wants to get started making videos or has a passion for food, I think the thing is to

just go for it. If you have your own idea, I think the important thing is to be yourself, to be your

own person and your own identity and do things the way you have your idea because it's much like

art. It's a creative process. So everyone has a different idea. Everyone has great ideas but it's

about the motivation to actually just do it. Lots of people might think that you can just go

out and create five or ten or twenty videos but it takes a lot more than that. It takes a consistency

of content and also to keep on learning along the way. So even if you come from a zero experience,

I came from zero experience. I never made a video before in my life until I just decided to start

making videos. So it's just about going for it. I think you just do it. Hello mga Kabs. Whenever

you're in Bangkok, you're looking for some spicy Gapao, you are welcome to Petmark. Especially if

you love spicy food, hopefully you'll enjoy it. We're open daily from 10am until 7pm.

Let's eat. And we are with Mark Lins. Hey man, it's your English content because Mark Lins is here.

Thank you for joining Mark. Thank you for having me. And today we are here at Petmark. Petmark, yeah.

I just agree. Agree. Agree.

Eh, hindi ka ba nagbaon?

Hindi masyadong.

Mga Kabs, mayroon tayo dito. Iba-ibang version, iba-ibang level ng spice dito sa Petmark. Level 1 hanggang level 5.

Meaning level 5 is ang pinaka extreme o pinaka maanghang. Pero ang level 1 is wala naman talaga ang hanghang.

At yan ang napunta kay Mayo. Ito kay Mark, level 3. Okay. Which is the beef. And this one is the level 2, chicken.

So let's grab and taste it. So one of the things you can do especially is kind of like dig out the yolk.

Oh wow. Onto the bite. Drizzle it on. And then get a big satisfying bite. Cheers guys, thank you for coming. Cheers!

Oh wow. Looks like chili. Oh wow.

That's just level 2. Level 2 lang yun mga Kabs. Ang hanghang na.

Ito yung paraniwang kung tinakain sa Pilipinas na kaya pa. Pero dito level 2 lang to.

We're with Mark. Wings. Mark Wings.

How are you Mark Wings? Mark Wings, I play Mark Wings. Yes.

Kamusta yung bagay mo? Do you like spicy? Oh, I love spicy. No, it's not true.

I love it. We gotta have him try some level 5.

Level 5 is requested by Mark. It's requested by Mark Wings. Only Mark Wings. Oh yeah.

Wag mo kay Paia, si Mark Wings. Level 5 request. Level 5 request. May I request not to eat the chicken? Okay.

For me to live.

We want you to survive. Yes.

This is level 5. You can see the chili seeds in there. Yeah.

And it even has a little bit of a different color because of the amount of pepper.

The amount of pepper and the amount of chilies in there.

But it's a good spicy. You'll like it.

If I go to hospital, visit me. Okay. We will, we will.

Kaya ko to. Mga Pads, let's go.

That's level 5? Oh.

Oh wow.

Masarap yung anghang niya. Talagang namumutawi sa bibig mo.

I have to try it.

The thing about this dish is, actually at the beginning, it's not so spicy.

But as you keep on eating, the flavor builds. The spice tends to build.

Actually, when you start eating, it's not spicy. True.

When you keep eating.

It just exploded in my mouth right about now.

Sa una mga kaps, wala lang taong.

Habang inuuyam na, unti-unti, umiinit yung side ng dila mo,

tsaka yung dito sa gilagit mo.

Ang-ang-ang.

As if it's nothing in the first bite,

but when you start digging and eating,

it becomes hotter.

You have to add the piknampla.

So this is a combination of chilies,

fish sauce, garlic,

and lime juice. Wow.

Mga kaps, meron tayong namprek.

They have priknampla and they have namprek.

So two different, but the meaning of namprek, I guess,

is a chili sauce.

Chili fish sauce.

Mga kaps, wala kay Mark Wins, namprek and priknampla.

So what you can do, you can sprinkle some on the egg,

you can sprinkle.

And don't, not too much of the liquid

because it's salty.

So normally, I would put like, I would go kind of like that.

Wow.

And that will

boost up the flavor.

Don't put mine, huh?

Don't put sauce.

Just a little bit.

And then.

Especially on the egg, a little bit of drizzle on that.

Yeah, you should try a little bit

on the egg. Even just the

fish sauce.

Even the fish sauce a little bit.

I will try it.

Fish sauce.

Because that will balance the, that will add an extra

extra flavor dimension.

Now it's time to try this.

Priknampla.

Mga kaps.

Is this the basil?

Mhmm.

Favorite.

Now I know why you like the

the leaves when you're in the street.

You always eat the leaves.

Yes.

Okay, I'm back.

Level 5 too much?

Yeah.

No.

You should try this one.

That's level 4.

That's the Wagyu.

Oh yeah, Wagyu.

You should try it.

The Wagyu.

You should try it.

Okay, we can all try.

You want me to downgrade to

level 4? Right, Mark?

Right.

We can all try.

You first. That's fair.

Okay.

You want some fish sauce?

Oh wow.

We need a little bit of fish sauce.

I think.

On the eggs.

That's good.

Do you even have intestines?

Okay.

Let's try it.

Dig in.

The basil again.

Level 4.

From level 5 to level 4.

Cheers!

It's good.

It's spicy.

At first, it's not spicy.

After a while,

you're sweating.

That's the magic

of spicy food.

Because if we eat something sweet,

right away, you will tell that

it's sweet. But spicy,

it will stay in your mouth.

You know why? Because spicy is not a taste,

it's a feeling.

You won't really

recognize it at first.

It just becomes hot.

It starts building.

I can just watch you eat all day.

Go ahead.

I couldn't imagine

that this would happen.

I didn't know that Mark

will be shooting the food

that we're watching.

We're so grateful

and overwhelmed to experience

this. Thank you

to our friends from Cebu.

Ben and Yuri, shout out

to Ben and Yuri.

Our friend from Cebu,

Ben and Yuri.

Ben and Yuri, yes.

They also help us

tour around Cebu.

Because we're not from there and it's very far from Copac.

So we're like foreigners

also in our own country.

Great people, yeah.

They're very, very kind and very, very humble.

Amazing people, yeah.

Especially Ben.

No drinking.

How are you guys doing?

Just about fine.

Is it spicy?

For me, I can manage.

But it's spicy, yes.

How about you?

For me,

the spiciness

is

perfect.

I love spicy food.

And eating beside Mark

is amazing.

This is the best

I've ever done in quite a while.

Well, actually

I don't care if it's really extreme

or spicy as long as

we're beside Mark Winsley,

the same table.

Thank you, guys. Thank you very much.

Very happy to be here.

We're very happy to be with you.

We still can't believe that

this is what's happening.

It's amazing.

Thank you, Mark Wins.

And thank you to Ms. Lynn

for this opportunity.

And thank you to

the Thai people.

This is the first time that I saw

Jess cry. He's about to cry right now.

Spicy.

I see beads of perspiration on his forehead.

But I love it.

It's more delicious

when it hurts.

If you're not sweating a little bit,

eating this dish,

you have to be sweating

a little bit.

What's your description of this?

It's more delicious when it hurts.

This one is good.

Jess described

the food here that

while you get

hurt because of

the spiciness,

it becomes more delicious.

Even if it hurts.

The pain is addictive.

You know what?

You speak very good.

Maybe you could be a good vlogger.

Thank you.

You have the potential.

You have the potential of being a very famous vlogger.

Thank you.

Maybe you can go around the world.

Maybe that's my next career path.

Thank you.

Not just the restaurant. Try vlogging.

This one is really good.

I like it.

I like the leaves.

It's good.

This is good.

It tastes like barbecue.

It's a little smokey.

It's not smoke but just from the

wok.

That's the reason why it's delicious.

Anything that you cook in the wok

versus the normal pan, the wok is still better.

What can I say?

It's unexplainable.

Heaven.

A powerful word.

Thank you, man.

Super, wonderful, amazing.

I'm beside Mark Wins.

It's a dream come true.

What can you say?

I'm sure that you're having

an amazing day.

Really, really amazing.

If there's a word that's

more than amazing,

you're more than amazing.

And because it's delicious here,

I'm not sure, I haven't asked permission yet

but will you allow us to

put a sticker here?

Oh yeah, sure.

We'll get the permission.

Because it's delicious here and it's really spicy.

Let's put a sticker

on the rest of Mark Wins.

Because it's really

expensive.

It's not out yet.

Are we still not allowed to comment?

Not yet. You need to vote

the attendance first.

What do you want them

to comment?

For attendance check,

maybe Mark Wins can help us.

The viewers, what do you want them

to comment below?

What's your favorite Thai food?

Attendance check!

I'll write this down because

it's just a question.

What's your favorite Thai food? Comment your answer.

Comment your answer below.

In the comment section.

And Mark Wins will be reading as well.

Yeah, I would love to know.

What is your favorite Thai food?

Let's wait for the answers in the comment section.

Congratulations. Thank you, thank you very much.

Maybe this is enough

because it's spicy.

Maybe this is enough for the video already because it's very spicy.

And we are too shy

to show them that we are sweating.

Thank you, thank you again Mark

for coming.

Congratulations. It's been a lot of fun.

I'm going to do the outro spin now.

Okay,

this is the theme of TV

2023 with Mark Wins

who will always remind you

not to forget

to always remember.

Cheers!

Drink.

Water first.

Cheers!

Delicious!

Delicious!

Yeah!

Give it up for Mark Wins!

Mark Wins!

Thank you guys. Thank you, thank you very much Mark.

Thank you guys very much also.

I'm not done saying thank you.

I'm not done saying thank you.

Thank you, thank you, thank you.

Mark Wins!

So,

behind the camera,

this is what Mark Wins is like.

That's all.

Watch the bonus clip with Mark Wins.

Bye!

You can cover the lens

to end the video.

Bye!

Hey guys,

what's up man?

Nice to meet you.

This is Mayor.

Nice to meet you.

Nice to meet you.

No problem.

We're late right now.

The traffic was pretty heavy.

This is my wife.

Nice to meet you.

This is my wife.

Did you get your driver's license?

Yes.

Oh, you haven't filmed that.

Oh, okay.

Thank you guys.

Thank you guys.

Oh, nice.

You guys can do whatever you want.

You can do it.

Just let me know.

Whatever you want to film.

Usually,

we open at 10.

It's quite busy.

Especially,

around 11.

The kitchen is the worst.

Otherwise, it's fine.

Maybe later,

we can have a quick interview.

Yeah, whatever you guys want.

Thank you.

If you have any further questions,

no problem.

Thank you.

Thank you.

It's good.

Oh.

Is it Thai style?

It can be a

traditional

or you can try

galanggal chili.

You can have anything.

There's like thousands of varieties.

Oh, nice.

It's like a chili vinegar.

Yeah.

It's nice.

It's nice.

It's like a chili.

You sell it.

It's like a restaurant produce delivery.

Before, I had a restaurant like this.

But then, I closed it because it's only focused now

on food orders.

So, I do it on my own.

You do it when you're in a cafe

or you have some staff?

I have some staff.

So, I can fly here and go everywhere.

So, maybe I'll go to a cafe.

It's very common.

It's the minced pork.

Then, also beef.

Buffalo. I like buffalo.

Okay. Let's try that.

If you like it, you like it.

So, if you want to try...

Okay.

I love spicy food.

Do you?

Okay. So, get the buffalo.

So, they'll cook it based on

what version you want.

Yeah. So, you choose your...

Choose the beef

and the spicy buffalo.

So,

buffalo,

level 1 or level 5.

Or maybe beef.

I feel like beef.

So,

what do you want?

Medium is great. Medium is good.

Less spicy.

Pork.

Very less spicy

chicken.

Less spicy

is the...

vegetarian.

So, level 6.

Okay.

Yeah. Because level 4

is wagyu and it's good.

I need a coffee.

I need a coffee too. Maybe I can buy it.

So, it will be tasty.

I'm not gonna use...

It's a level 4 wagyu.

Mark, any message to the

Tim Can Less TV subscribers?

Oh, yeah.

You guys are amazing.

And I'm glad we all share a passion for

eating delicious food and exploring

and traveling and eating food.

Always...

You can always eat some more.

You guys are doing an amazing job.

And, you know, it's a

fun experience to have Mark Wins

beside us eating.

So,

we like it actually. And how about you, Mark Wins?

Oh, I'm having an amazing day.

Wow.

This is such an amazing day with Mark Wins.

Yeah.

If it's possible, I'll screenshot this and put it

in the office.

I'll do that. I'll frame this.

I'll have this frame,

this picture, screenshot,

have it in here.

Thank you guys for coming. Thank you guys. Good day.

Good to hang out with you guys, too.

Alright. We had fun. Thank you very much as well.

So, let's go, Mga Kaps. Bye-bye.

Wow.

Finally.

T-shirt.

But it's limited sizes.

Thank you.

Speaking of stickers,

do you still have stickers?

Do you still have large? Green?

Green large?

Only small.

Only small? Black, I think.

Yeah.

Black large.

Black large.

Double XL?

For you?

So, this is the restaurant T-shirt.

The white one.

And then the black one is the

Mark Wins.

Yes.

So, you pay now.

Mark doesn't want to.

He really doesn't want to.

We want to support the business.

That's why we're insisting to pay you.

Thank you, Mark, for the gift.

This will be a pleasure.

No problem.

Thank you, Mark.

You're welcome.

Let's sign our T-shirts.

Thank you.

Mark Wins.

Signed by Mark Wins.

I'll have it dried first.

To make sure.

The other one.

Thank you.

Thank you.

Thank you, Mark.

You're really so humble and kind.

Nice.

I won't touch it yet.

Thank you.