I'm Thai and I'm in the culinary biz. To me, the guy became well-known because he is a Celeb Royal, he easily gained a lot of media and air time from the beginning. But I've never once believe that he is a real chef. Just a foodie or a cook. at most. It's all about Status Quo. He was first known because his father were a famous Royal who love eating and cooking. Since the very start, his name and face just came up from nowhere with only 'Hearsay' ... Nobody know where he used to cook for ??? No real reputation or history of his real practice had been announced.
No, it was to promote Shell LPG cooking gas in Thailand. At that time, LPG was introduced to the country to replace the charcoal. Most people were afraid of the 'gas cylinder' in their kitchen. @@GrapeMaster2
I'm Thai and grew up watching my grandma from Rayong and mum cook. When chef Mcdang said we don't measure or methodise anything, grandmas would just throw in what they feel like, I had flashback to when I was a kid helping my grandma prepare a meal. I would ask her how much should I put in this and that and she would get annoyed and say "just use your senses! Taste it, if it's good, it's good". People always compliment my cooking, but till this day I could never still get a compliment from my mum and grandma. 😂
McDang is a national treasure and a cultural legend. How awesome is this master class in both Thai food history Thai cuisine. This was an absolute treat to watch Adam geek out over food. Opportunities like this are rare, and this was an incredible interview.
@@KingofCrusher Both he and his dad are considered to be quite rebelious at the time. His dad left the palace, became singer and actor, and finally known as the food authority and the one behind "Shell Chuan Chim" McDang is The OG celeb chef of Thailand. Start from a co-program with his dad. Move on to get an air time of his own. (According to him) Got cheated by his business partner and become bankrupt and then einvented himself to become THE food consultant. Finally, he came out as a gay at the age of 68 (after his dad passaway). He is a legend in my book.
One thing that I like about McDang very much so more than any other thai celebrity chefs is that he never pretend that Thai food is some super authentic cuisine that originated from the region but rather an amalgamation of influences from China, India, Laos, Malay, Protugese, etc and that's what made Thai cuisine unique. Some thais never want to accept that for some reason.
not just thai. korean just claim Chinese food and culture like mandu(jiaozi actually, just korean name) as theirs. McDang is very refreshing and different. Not chauvinistic. He's a good Thai food ambasaddor.
39:47 and just like that, Chef McDang gained a new Indonesian fan 😂 It’s also a pet peeve of mine seeing people eat things like rice with sauce and curry with a fork 🙄 I mean, the spoon is right there in your other hand, it’s so much more effective for that task of transporting all the goodies into your mouth 😭 What an honor to listen to what this living legend has to say, good job OTR team! 👍 Even though he admitted to being arrogant, I found him to be down-to-earth and generous in this video. Saying that Western chefs are not better than him is not a sign of arrogance at all, it’s a sign of confidence that many non-Westerner chefs seem to lack when facing their Western counterparts. He has so much personality and is a joy to watch! Cheers! 🍻
I love how Chef admit that Thai was bad at deep fried and steaming until Chinese who was good at that come. He know both weak and strong points of Thai food and speak it out frankly.
If you look at world cuisine, there are basically two kinds of frying. There are lightly fried foods spread from Portugal (see: Japan, American East Coast). Or heavily fried foods with multiple roots including China, Scotland, and Africa (Korea, Thailand, American South). You can usually tell which cuisine influenced a fried dish. Like in the American Midwest, your Chinese takeout usually has very deeply brown and crispy egg rolls bubbling up from the African tradition. On the east coast the egg rolls are often very light and almost doughy, from the Portuguese tradition. I haven't been to California but I suspect things go lighter again, from the Portuguese who landed in ports in San Francisco.
He was saying the Chinese introduced these cooking techniques/dishes to Thai such as stir-fry, deep fried, and steaming. Along with all those noodle dishes.
@@KevinJDildonikAmerican chinese food is quite different than the Chinese food you get in china. So, American chinese food it’s a category of its own and not really a good standard to based off of.
Wow, just found this and so happy. I (American) recently married in to a wonderful Thai family from the Issan area, and while my wife is older, she is 9 years my junior. Sometimes I get tired of Thai food but maybe it's just the local buffet that really isn't Thai at all but an easy and filling dinner. Tom Yum gung is still my favorite dish but now I realize why there are differences in Thai cuisine. What an honor it is to watch this and learn from the master. I have passed this video link to family and hope they understand my intent of learn what makes up Thai cuisine. Sometimes a meal is in and out, I get that. But I love the complexity of a different culture and the cuisine they enjoy. Seeing the world with my stomach. Thanks again for this video. PERFECT!
I visited Thailand in 2001 and my first meal was a Thai omelet, rice, Thai chilies and fish sauce, it’s been my favorite ever since. Omelet and rice on the train was the best too. The fresh fried chicken and Som Tom was my second favorite.
As a Thai, thank you Adam and OTR team for this wonderfully interviewed, researched and produced piece. Along with chef McDaeng's insights, you articulated so well the finer complexities of our food that I am truly touched. One of the best homage to Thai food out there
I ve seen him on TV since I was a kid and couldn t remeber he gave an public interview to this detail. Never know he have this much of knowledge (You know, being famous and being knowledgable are different things) This is awesome!
Remember after your first couple of videos, we were talking about the history and how it shaped the modern Thai cuisine, and how they used the ingredients and their method, essentially the recipes.........this is that exact format. Fully and completely what I was talking about. Great episode, what a character Chef McDang is, amazing content.
incredible as always! I really loved the breakdown on the core 9 flavors of thai cuisine, and wish Chef had even more time to discuss that model! Japanese food made a ton more sense to me once someone explain a similar fundamental skeleton for the cuisine: 99% of things boil down to different ratios of sake/mirin, soy, dashi, miso and sugar, and common flavorings = alliums, ginger, sesame, garlic (not native, indicative of Chinese-origin food, and all meals revolve around rice, unless it's a noodle dish). I've always loved learning cuisines via such structures, such a fascinating topic to boil a tradition down to as few fundamental ingredients as possible
Adam, I LOVE OTR! Your videos are always interesting and entertaining. This video is that, but it’s also IMPORTANT. I feel like I’ve gotten a master’s course in Thai food. My understanding of Thai cooking has gained a depth and breadth I would have never thought possible. The knowledge this chef has is pure gold! Thank you!
Other than my beloved Aunt and Grandmother, McDang is a person who got me into cooking. I was watching his show since I was a kid and cook some of his recipe to my grandmother as well. Cooking skill is so underrate, it earns you and help with physical, mental and financial health.
TH-cam algorithm introduced me to your channel and I hit subscribe in an instant because your Thailand based contents look interesting and different from other channels. Just a few days later you have chef Mcdaeng on your channel, this is great. I don’t normally spend almost an hour on one YT video. But I appreciate and enjoy his knowledge on the topic. Love that he pointed out the Thai food melting pot. It is so normal to us that we forget that some were influenced from other countries. You don’t really get this much detailed interview from him except from his books.
The algorithm showed me your channel yesterday, and I have to say, as an OTR truck driver it's great to see a successful OTR professional historian/eater of things on the highways and byways of TH-cam. Also, what is life? What is Thai food? What is the meaning of all this? Love it
Another great episode ❤ I enjoy this one tremendously - especially the part when Chef McDang talked about the concept of "คลุก", I laughed out loud because I was just telling my husband before that first tip I would give any foreign friend about Thai food was that we use fork and spoon 😆 P. S. 7:39 The picture accompanying no.5 essential is coriander seeds and not coriander roots though 😅
Wow, you talked to the right person. He and his father are part of the history of Thai food and cooking. I grew up in Bangkok watching his father and him on Thai TV food programs many years ago. I never saw him tell his private story like this before. You should join forces with him more in next vids and maybe some food texts so we can learn from you and him.
I am so glad to be able to watch this episode. A trivia for you, Shell chuan chim is similar to Michelin star in the way that it promotes restaurants worth traveling for so people will use more tires or gasoline but actually the award was created to promote not the gasoline but the propane cooking gas that was almost non existent in any kitchen at that time.
Easily your best interview/video! I am so honored to sit and watch this with the best Thai chef ever…..Again I am so honored to listen to Chef McDang!!! wow!
My dad sat next to Chef McDang on the plane once and they had a great conversation, really nice guy. My dad also got to eat Chef McDang’s food later. My late father was also in the food industry, albeit coming from a decidedly industrial angle. He worked for the company that makes Mama noodle.
I’ve never been as excited as I am to have discovered a new TH-cam channel ever! The entwined nature of food and history and how they shape each other 😊
You're a great creator TH-camr about Thai food review that I've ever seen that made your channel differed from other TH-camr channels in terms of interesting content rather than eating nd tasting. This needs lots of effort to creating. Thank you for giving Thai Cuisine history not only for tourists but also Thai people.
Wonderful episode to highlight a legend in Thai cuisine. Khun Mcdaeng is a renaissance man when it comes to food. Though he’s royalty, he meets us all at our core level, food. A wonderful man.
This video was absolutely wonderful! I have been an avid fan of your work and I consider this very informative! It is, without a doubt your crowning achievement!
Thank you for a great episode, Adam! Looking forward to learning about what you have found out dining with chef McDang again at a Hainanese restaurant. More idea for you, since chef McDang mentioned Le Du, how about an episode about "chef table" scene in Bangkok/Thailand? Maybe chef McDang can help finding sponsors for some of the meals to help you lower the production cost :). Oh, and you can break pasturised coconut milk, even one with guar gum as stabilizer, if you freeze it. You probably will want to let it thaws a bit and pour out the sticky part (the guar gum) before using it in a curry though.
Learned a lot. It brought to mind a friend I made, her name is Suwana, from Thailand in one of my travels. this was a long time ago. She cooked a lot. My 1st taste of tom yum was in her kitchen. She started to teach me a lot about spices. She taught me about lemon grass. She goes out to the mountains to gather her spices. She brought me along on one of these gathering and she taught me how to recognize it in the wild. Fast forward, my life since then has brought me to a lot of places, and a lot of changes. But I will never forget her. Where ever you are Suwana. Thank you. I had a lot of fun. Your one of the ppl that came along to help me grow along the way.
I'm just impressed you manage to get to talk to chef McDang. I don't even have to watch this video coz I'm just kinda glad you get to talk to him as a channel that does these documentaries about Thai food.
He’s right about Thai food then wasn’t as sweet as nowadays. The perfect example is mooping, it was savory and peppery, now it’s syrupy sweet. Even the ones that claim to be “classic” are sweet let alone mooping nomsod which marinated in evaporated milk.
So true. I'm only 32 but I can hardly stomach moopings these days. I'm better off eating dessert. Those delicious moopings from my childhood, harmonious flavors of coriander, pepper, salt, and just a hint of sweetness to round it out are so rare now. It's a shame, really.
This is truly documentary Thai food history I am thai and also represented thai chef for 20 years have to say thank you for this to make this documentary for people around the world.
I absolutely love the interview the Thai Man seems to know a lot about the thai food, and I also in my early seventhy and my hair is all gray and I love the conversations it's is very interesting to learn about the Thai Natural cuisine.
I love CheMcDang so much! I still remember those day as a kid waking up early on Sunday morning just to watch his show on TV. Most of the dishes he made on the show is practical, easy to make even for those who are not used to cooking like me! One memorable dish is "Kai Keaw Khun Chai" which he claimed that it's his dad's recipe. It has Thai basil in it. This dish seems common today but back in the day, there are not that many people putting Thai basil in the Thai omelet.
As a Thai, and being a cook for decades, I found thai food to be the trickiest and hardest to make. I really appreciate the topic and the approach McDang takes to elaborate his points. The depth of knowledge he shares here is precious and precise. It gives so many new perspectives of the why even for us Thai.
This is the best video about Thai food I've ever met! As a Thai people, I approve this. We embrace every culture that came here and imprinted them into the food as a form of memory. (But we will adjust the recipe for sure, so please forgive our naughtiness.)
Is that the restaurant on Phibun Songkram Road? The BBQ place next door is so delicious, The Pit Master! In case you miss non-thai food! I'm impressed how you can dig deep into Thai cuisine in 2 years time. Great job chef! (ps. I think he said coriander root and not coriander seed)
Oh goodness; this is my favorite episode, yet, from OTR. So much knowledge dropped in this episode. This is why I love Thai food and why I seek local Thai food whenever I visit Thailand - over the various Michelin-starred restaurants. There’s so much flavor to discover and rediscover when in Thailand.
I don't think I've come to love my home cuisine nearly as much since I started following what you guys do...seriously get homesick every time I tune into OTR. This episode was special. Chef McDang has always been an icon for aspiring cooks all over the country. Thank you so much for this. You guys are killing it.
I’m Thai after I watch this episode its really brings me back to the old days the way we cooked with charcoals, wood fire in a big clay pot even lard ( pork fat ) all the fresh ingredients from our own backyard.. miss those days
Many influenced Thai food is kinda like "I want to make this dish here but I can access only local ingredient, but wait this version is also pretty good though" this is actually common thing in many cuisine but thing like this happen in Thailand over and over through history.
Thai food = food of happiness and make you smile 😋 This is my definition of Thai food Actually, Thai food connected to culture, traditions and way of life. If you understand name of each single dish and its ingredients. You will see the whole definition.
Loved every minute of this. What I really want to know is how come Chef McDang's "The Principles of Thai Cookery" is no longer in print, and used copies start at $145 US and go up to $350-700+ on Amazon. Is there no where else to find this elemental work? I basically cook everything in the same manner as he describes, be it Italian/American, Polish, German and the like, or Latin American/Caribbean, or Thai/Southeast Asian or top of my head fusion. If you know of any sources, I would appreciate the links so that I can search them out. Another great episode and thanks again for your efforts and hard work to bring this information and experience to a wider audience.
So great! I would be really intimidated around him. Learned a LOT from this one! Lucky me, my wife knows how to do some of this; I was eating Yam Kanoon (jackfruit salad) while watching this!
What most Westerners don't realise is that Thai food is so regional & wot you get in the restaurants in the west is, wot my wife calls "tourist food" . I love hung lay & Khao soi, she doesn't, not her flavours, she's from Suphan Buri, but favours Isaan style food, there you go, one sentence I've mentioned 3 regions. I remember going to Koh Kood & my wife trying a local dish to that region. From memory, it was a fish dish, didn't finish it, to sour, not her flavours, I didn't even like the look of it, even though I learned a long time ago, don't judge Thai food until you've tasted it. Another great video, by the way, keep up the good work.
I guess it’s Tom Som directly translate as sour boil, basically sour soup. is consist of 2 sour fruits, tamarind and salacca. it’s definitely acquired taste, I was born and raised in Trat (the main land of Koh Kood) I had a lot of sour fruits thinking back. As mentioned in the video our eastern region has the game meat curry that differs from other that I guess developed my palette to find myself enjoying Isaan and southern food
I started to view this video clip because I like Chef McDang... Amazingly, I learned about Thai food more than Just learning new English terminologies. I realized that Thai culture has shown good example of Diversity and Inclusion concept on the table 😊 Thank you for creating this good educational content that also made me starving 🤭
Wow...Straight from the horse's mouth at the royal palace. No holds barred take on Thai food from a local and foreign schooled and trained native Thai aristocrat in food alchemy. Sounds pompous but someone who knows about how the good stuff is made and should taste like, and isn't shy to to say it as it is. Reminds me so much of my Nyonya grandmother who used to teach home science and cookery in a Anglican mission school in post Crown Colony (and Raj) of Sarawak in the the 1960s to late 1970s.
The question is, how has Thai food changed? As a Thai person, I would like to say that Thai food, many foods are becoming sweeter. Even though the original taste isn't like that. What can be confirmed is the words of Thanatsri Sawatdiwat, Khun Muek Daeng's father. He himself once said on a radio program that his Khun Thanatsri often complained that for decades, why was Thai food so sweet? Or are Thai people already addicted to sweet tastes? Before you Thanat Sri will die ,.............. คำถามคืออาหารไทยเปลี่ยนไปอย่างไร? ในฐานะคนไทย ผมอยากจะบอกว่า อาหารไทย อาหารหลายอย่างเริ่มมีรสหวานมากขึ้น แม้ว่ารสชาติดั้งเดิมจะไม่ใช่แบบนั้นก็ตาม สิ่งที่ยืนยันได้คือคำพูดของถนัตศรี สวัสดิวัฒน์ พ่อคุณหมึกแดง ตัวเขาเองเคยพูดในรายการวิทยุว่าคุณถนัตศรีบ่นว่าหลายสิบปีแล้วทำไมอาหารไทยถึงมีรสหวาน? หรือคนไทยติดรสหวานอยู่แล้ว? ก่อนคุณถนัดศรีจะเสียชีวิตลง
The secret is fresh coconut milk from raw coconut. And how to cook Thai food is to slowly react to taste after taste of the dish while you zero in on the final product.
![[TH] VALORANT Champions Seoul - Grand Final - EDG vs TH](http://i.ytimg.com/vi/WvObMc9VelI/mqdefault.jpg)
Only one location this week- chosen by Chef McDang personally as a terrific khao gaeng counter: maps.app.goo.gl/FgpvEh9F4XCrki2j7
Glad you had a great time with P McDang and his fave Khao Gang place, Nut Pob
Wonder how many subscribers he will have now. I’ve subscribed myself, even though his channel isn’t exactly English friendly. And video editing,….😂
I'm Thai and I'm in the culinary biz.
To me, the guy became well-known because he is a Celeb Royal,
he easily gained a lot of media and air time from the beginning.
But I've never once believe that he is a real chef.
Just a foodie or a cook. at most. It's all about Status Quo.
He was first known because his father were a famous Royal
who love eating and cooking. Since the very start, his name and face
just came up from nowhere with only 'Hearsay' ...
Nobody know where he used to cook for ???
No real reputation or history of his real practice had been announced.
😅0๐😅😅😅😅😅😅😅😅😅😅😅😅😅
French cuisine is bringing out the flavors while Thai cuisine is adding in the flavors.
his dad was the original creator of Shell-Shuan-Shim started 60+ years ago (similar to Michelin star). thanks for this great episode.
It's part gas station?
@@GrapeMaster2It’s to promote transition from coal to gas stoves actually. It’s like Michelin wanted you to drive around in France.
No, it was to promote Shell LPG cooking gas in Thailand. At that time, LPG was introduced to the country to replace the charcoal. Most people were afraid of the 'gas cylinder' in their kitchen. @@GrapeMaster2
Yes, to promote driving and using LPG.
@@GrapeMaster2 lolz Shell is not gasstation, but its oyster sauce, who is sponser of the program,
to sum up what Thai food is. we eat whatever we like, if we dont like, we just adapt it. period
This is probably the best comment ❤👍
McDang 9 essentials and breakdown of technique is better explanation
His father was one of the most beloved Thai icon on arts, foods, and medias of the 20th century.
This documentary is correct about Thai food history.
You can trust in his words.
I am Thai and I approve this.
Only need to correct McDang’s father’s name. He was MR Thanadsri not SriThanad.
McDang really knows his stuff
I'm Thai and grew up watching my grandma from Rayong and mum cook. When chef Mcdang said we don't measure or methodise anything, grandmas would just throw in what they feel like, I had flashback to when I was a kid helping my grandma prepare a meal. I would ask her how much should I put in this and that and she would get annoyed and say "just use your senses! Taste it, if it's good, it's good".
People always compliment my cooking, but till this day I could never still get a compliment from my mum and grandma. 😂
ขอสูตรด้วยค่ะเอามาสักแกง
McDang is a national treasure and a cultural legend. How awesome is this master class in both Thai food history Thai cuisine. This was an absolute treat to watch Adam geek out over food.
Opportunities like this are rare, and this was an incredible interview.
Wait so this guy is royalty and yet he worked in an American cafe? That's so insane. Dude is cool as hell.
@@KingofCrusher Both he and his dad are considered to be quite rebelious at the time. His dad left the palace, became singer and actor, and finally known as the food authority and the one behind "Shell Chuan Chim"
McDang is The OG celeb chef of Thailand. Start from a co-program with his dad. Move on to get an air time of his own. (According to him) Got cheated by his business partner and become bankrupt and then einvented himself to become THE food consultant. Finally, he came out as a gay at the age of 68 (after his dad passaway). He is a legend in my book.
@@kaizerkoalaTo think of it. I recalled that his sexual preference was like an open secret. When he came out every one was like. Oh that's it.
@@kaizerkoala Dude and he came out as gay in his 60's? I can't love this guy any more, what a national treasure.
so nice of him to not break his father's heart.@@kaizerkoala
One thing that I like about McDang very much so more than any other thai celebrity chefs is that he never pretend that Thai food is some super authentic cuisine that originated from the region but rather an amalgamation of influences from China, India, Laos, Malay, Protugese, etc and that's what made Thai cuisine unique. Some thais never want to accept that for some reason.
The food of the country you example is also have a mixture of other nationalities. There is no pure national food too
he's royalty and educated. real love for food. he's different.
not just thai. korean just claim Chinese food and culture like mandu(jiaozi actually, just korean name) as theirs. McDang is very refreshing and different. Not chauvinistic. He's a good Thai food ambasaddor.
39:47 and just like that, Chef McDang gained a new Indonesian fan 😂 It’s also a pet peeve of mine seeing people eat things like rice with sauce and curry with a fork 🙄 I mean, the spoon is right there in your other hand, it’s so much more effective for that task of transporting all the goodies into your mouth 😭
What an honor to listen to what this living legend has to say, good job OTR team! 👍 Even though he admitted to being arrogant, I found him to be down-to-earth and generous in this video. Saying that Western chefs are not better than him is not a sign of arrogance at all, it’s a sign of confidence that many non-Westerner chefs seem to lack when facing their Western counterparts. He has so much personality and is a joy to watch! Cheers! 🍻
He can cook French cuisine. How many Western chef can make Thai food?
i’m Thai and after this amazing content i see the word ‘คลุก‘ (Kloog- to mix) differently and just hit me hard and beautifully. I almost cried.
That’s a great point and I think that was also something that stood out to me as new knowledge
in korean, the concept is 비비다 (mix--infinitive), 비벼 (mix--imperative).
I love how Chef admit that Thai was bad at deep fried and steaming until Chinese who was good at that come. He know both weak and strong points of Thai food and speak it out frankly.
If you look at world cuisine, there are basically two kinds of frying. There are lightly fried foods spread from Portugal (see: Japan, American East Coast). Or heavily fried foods with multiple roots including China, Scotland, and Africa (Korea, Thailand, American South).
You can usually tell which cuisine influenced a fried dish. Like in the American Midwest, your Chinese takeout usually has very deeply brown and crispy egg rolls bubbling up from the African tradition. On the east coast the egg rolls are often very light and almost doughy, from the Portuguese tradition. I haven't been to California but I suspect things go lighter again, from the Portuguese who landed in ports in San Francisco.
He was saying the Chinese introduced these cooking techniques/dishes to Thai such as stir-fry, deep fried, and steaming. Along with all those noodle dishes.
@@KevinJDildonikAmerican chinese food is quite different than the Chinese food you get in china. So, American chinese food it’s a category of its own and not really a good standard to based off of.
yeah im like finally someone who's honest about it.
He's confident enough to admit it. A real Thai chef.
Wow, just found this and so happy. I (American) recently married in to a wonderful Thai family from the Issan area, and while my wife is older, she is 9 years my junior. Sometimes I get tired of Thai food but maybe it's just the local buffet that really isn't Thai at all but an easy and filling dinner. Tom Yum gung is still my favorite dish but now I realize why there are differences in Thai cuisine. What an honor it is to watch this and learn from the master. I have passed this video link to family and hope they understand my intent of learn what makes up Thai cuisine. Sometimes a meal is in and out, I get that. But I love the complexity of a different culture and the cuisine they enjoy. Seeing the world with my stomach. Thanks again for this video. PERFECT!
You said you get tired of Thai food. Do you crave comfort foods like pbj, pot pie or Mac n cheese?
Oh my goodness! This EP is just WOW! He's the legend.
39:10 I smell the next episode "a day eating with legendary Thai chef"
The guest to this ep is the real deal on authentic Thai dishes. And I am Thai. 👍
Kai jeow…. The Mac and Cheese of Thai culture. Doesn’t matter how rich or poor you are… you grew up eating kai jeow.
Fantastic content as always, OTR deserves a million subscribers
I visited Thailand in 2001 and my first meal was a Thai omelet, rice, Thai chilies and fish sauce, it’s been my favorite ever since. Omelet and rice on the train was the best too. The fresh fried chicken and Som Tom was my second favorite.
Im Thai, I usually eat omelet rice and chillies fish sauce😊 i have a question, how often you cook omelet rice in your country?
@@taiisan5669 live in LA so many good Thai restaurants here and I make it at home often too
@@williamwendling944 That is good you can cook home👍
As a Thai, thank you Adam and OTR team for this wonderfully interviewed, researched and produced piece. Along with chef McDaeng's insights, you articulated so well the finer complexities of our food that I am truly touched. One of the best homage to Thai food out there
I ve seen him on TV since I was a kid and couldn t remeber he gave an public interview to this detail. Never know he have this much of knowledge (You know, being famous and being knowledgable are different things)
This is awesome!
Remember after your first couple of videos, we were talking about the history and how it shaped the modern Thai cuisine, and how they used the ingredients and their method, essentially the recipes.........this is that exact format. Fully and completely what I was talking about. Great episode, what a character Chef McDang is, amazing content.
incredible as always!
I really loved the breakdown on the core 9 flavors of thai cuisine, and wish Chef had even more time to discuss that model! Japanese food made a ton more sense to me once someone explain a similar fundamental skeleton for the cuisine: 99% of things boil down to different ratios of sake/mirin, soy, dashi, miso and sugar, and common flavorings = alliums, ginger, sesame, garlic (not native, indicative of Chinese-origin food, and all meals revolve around rice, unless it's a noodle dish). I've always loved learning cuisines via such structures, such a fascinating topic to boil a tradition down to as few fundamental ingredients as possible
Adam, I LOVE OTR! Your videos are always interesting and entertaining. This video is that, but it’s also IMPORTANT. I feel like I’ve gotten a master’s course in Thai food.
My understanding of Thai cooking has gained a depth and breadth I would have never thought possible. The knowledge this chef has is pure gold! Thank you!
That's a wow episode. I can't wait for more interactions with the chef.
Other than my beloved Aunt and Grandmother, McDang is a person who got me into cooking. I was watching his show since I was a kid and cook some of his recipe to my grandmother as well.
Cooking skill is so underrate, it earns you and help with physical, mental and financial health.
I can say this is the best Thai cuisine history video I’ve ever seen. I’m Thai and I’m amazed on this. Good job!!
You know your channel has made it when you have McDang on the show :)
TH-cam algorithm introduced me to your channel and I hit subscribe in an instant because your Thailand based contents look interesting and different from other channels. Just a few days later you have chef Mcdaeng on your channel, this is great. I don’t normally spend almost an hour on one YT video. But I appreciate and enjoy his knowledge on the topic. Love that he pointed out the Thai food melting pot. It is so normal to us that we forget that some were influenced from other countries. You don’t really get this much detailed interview from him except from his books.
Lovely country with welcoming people and flavorsome food😋
The algorithm showed me your channel yesterday, and I have to say, as an OTR truck driver it's great to see a successful OTR professional historian/eater of things on the highways and byways of TH-cam.
Also, what is life? What is Thai food? What is the meaning of all this? Love it
One of the best things ive seen on youtube as far as food culture/history.
As a THAI, I REALLY enjoy your presentation and story telling of Thai food, Thank you.
Another great episode ❤ I enjoy this one tremendously - especially the part when Chef McDang talked about the concept of "คลุก", I laughed out loud because I was just telling my husband before that first tip I would give any foreign friend about Thai food was that we use fork and spoon 😆
P. S. 7:39 The picture accompanying no.5 essential is coriander seeds and not coriander roots though 😅
Wow, you talked to the right person. He and his father are part of the history of Thai food and cooking. I grew up in Bangkok watching his father and him on Thai TV food programs many years ago. I never saw him tell his private story like this before. You should join forces with him more in next vids and maybe some food texts so we can learn from you and him.
I am so glad to be able to watch this episode. A trivia for you, Shell chuan chim is similar to Michelin star in the way that it promotes restaurants worth traveling for so people will use more tires or gasoline but actually the award was created to promote not the gasoline but the propane cooking gas that was almost non existent in any kitchen at that time.
Easily your best interview/video! I am so honored to sit and watch this with the best Thai chef ever…..Again I am so honored to listen to Chef McDang!!! wow!
My dad sat next to Chef McDang on the plane once and they had a great conversation, really nice guy. My dad also got to eat Chef McDang’s food later.
My late father was also in the food industry, albeit coming from a decidedly industrial angle. He worked for the company that makes Mama noodle.
We don't all need to see "glam shots" of food. The conversation is so much more important. Another wonderful video!
I’ve never been as excited as I am to have discovered a new TH-cam channel ever! The entwined nature of food and history and how they shape each other 😊
Glad you found us!
You're a great creator TH-camr about Thai food review that I've ever seen that made your channel differed from other TH-camr channels in terms of interesting content rather than eating nd tasting. This needs lots of effort to creating. Thank you for giving Thai Cuisine history not only for tourists but also Thai people.
I ate ต้มยำกุ้ง in Stockholm but taste was like ต้มโคล้งกุ้ง. As a person being away from home, I embraced it anyway.
Wonderful episode to highlight a legend in Thai cuisine. Khun Mcdaeng is a renaissance man when it comes to food. Though he’s royalty, he meets us all at our core level, food. A wonderful man.
MUNITO(COUNTU SIDE GUY) จบ ตาน้ำข้าว80% ไม่รู้ไทยจริง( ขมโข่งในรู)ขนาด(HIGHSCHOOL DROPOUT) ยังปากดีแต่สมองเกือบพอๆ เพื่อนบ้านเราพอมาถึงเทพแล้ว งง ไม่แปลกใจอะไร มองหา,...แล้วแหกปากไปทั้วโลก,...Thanks
That was awesome 👏🏼 I feel there needs to be a follow up interview with Chef McDang 🙏🏼
WHOA! This is the best! Your interview with Chef McDang is totally a large beautiful feather in OTR's hat! Thank you very much!
This video was absolutely wonderful! I have been an avid fan of your work and I consider this very informative! It is, without a doubt your crowning achievement!
Fusion at Le Du you say! I remember 20 years ago when Thai/Italian was a trend in Bangkok, and Pizza Gapraow was 🔥
Another one I do love Tomyum Pizza. Hahaha
Glad to be part of the lucky 100,000
Thailand has a variety of cultures, resulting in a mix of
Food items that go together and are appropriate create delicious Thai style.
Thank you for a great episode, Adam! Looking forward to learning about what you have found out dining with chef McDang again at a Hainanese restaurant.
More idea for you, since chef McDang mentioned Le Du, how about an episode about "chef table" scene in Bangkok/Thailand? Maybe chef McDang can help finding sponsors for some of the meals to help you lower the production cost :).
Oh, and you can break pasturised coconut milk, even one with guar gum as stabilizer, if you freeze it. You probably will want to let it thaws a bit and pour out the sticky part (the guar gum) before using it in a curry though.
Been following the channel almost since the beginning, so cool to see McDang on here.
Perhaps we could get to see Hanuman Aspler on a future episode?
fantastic episode, I learned so much about Thai cuisine.
Learned a lot. It brought to mind a friend I made, her name is Suwana, from Thailand in one of my travels. this was a long time ago. She cooked a lot. My 1st taste of tom yum was in her kitchen. She started to teach me a lot about spices. She taught me about lemon grass. She goes out to the mountains to gather her spices. She brought me along on one of these gathering and she taught me how to recognize it in the wild. Fast forward, my life since then has brought me to a lot of places, and a lot of changes. But I will never forget her. Where ever you are Suwana. Thank you. I had a lot of fun. Your one of the ppl that came along to help me grow along the way.
Hello,Chef Mcdang.special suprised guest today.Good job.Enjoy your meals.
I'm just impressed you manage to get to talk to chef McDang. I don't even have to watch this video coz I'm just kinda glad you get to talk to him as a channel that does these documentaries about Thai food.
Subscribed after watching this. 😊
He’s right about Thai food then wasn’t as sweet as nowadays. The perfect example is mooping, it was savory and peppery, now it’s syrupy sweet. Even the ones that claim to be “classic” are sweet let alone mooping nomsod which marinated in evaporated milk.
So true. I'm only 32 but I can hardly stomach moopings these days. I'm better off eating dessert.
Those delicious moopings from my childhood, harmonious flavors of coriander, pepper, salt, and just a hint of sweetness to round it out are so rare now. It's a shame, really.
I prefer less sweet Thai cuisine.
I am Thai and I just love your channel so much combining history and food together and it becomes a really entertaining documentary.
Great interview with a truly fascinating person. 👏👏👏
This is truly documentary Thai food history I am thai and also represented thai chef for 20 years have to say thank you for this to make this documentary for people around the world.
Your best work Adam, struck gold!
I absolutely love the interview the Thai Man seems to know a lot about the thai food, and I also in my early seventhy and my hair is all gray and I love the conversations it's is very interesting to learn about the Thai Natural cuisine.
Excellent episode. Once again, this is the best TH-cam has to offer.
I love CheMcDang so much! I still remember those day as a kid waking up early on Sunday morning just to watch his show on TV. Most of the dishes he made on the show is practical, easy to make even for those who are not used to cooking like me! One memorable dish is "Kai Keaw Khun Chai" which he claimed that it's his dad's recipe. It has Thai basil in it. This dish seems common today but back in the day, there are not that many people putting Thai basil in the Thai omelet.
As a Thai, and being a cook for decades, I found thai food to be the trickiest and hardest to make. I really appreciate the topic and the approach McDang takes to elaborate his points. The depth of knowledge he shares here is precious and precise. It gives so many new perspectives of the why even for us Thai.
I think it is because Thai cuisine is influenced by many cultures and many techniques involves.
คิดถึงคุณชายถนัดศรีครับ
This is the best video about Thai food I've ever met! As a Thai people, I approve this.
We embrace every culture that came here and imprinted them into the food as a form of memory.
(But we will adjust the recipe for sure, so please forgive our naughtiness.)
Is that the restaurant on Phibun Songkram Road? The BBQ place next door is so delicious, The Pit Master! In case you miss non-thai food! I'm impressed how you can dig deep into Thai cuisine in 2 years time. Great job chef!
(ps. I think he said coriander root and not coriander seed)
Yep after we finished filming we all went over for a plate of brisket
Oh goodness; this is my favorite episode, yet, from OTR. So much knowledge dropped in this episode. This is why I love Thai food and why I seek local Thai food whenever I visit Thailand - over the various Michelin-starred restaurants. There’s so much flavor to discover and rediscover when in Thailand.
In Malaysia you have two types of chicken rice, theres the Chinese/Hainan style steamed/boiled and the Malay styles which is fried.
Chinese Hainan Chicken Rice in Malaysia also have fried chicken.
The most Informative EP of Thai food Culture. Thank You so much for sharing. I really enjoyed this.
I don't think I've come to love my home cuisine nearly as much since I started following what you guys do...seriously get homesick every time I tune into OTR. This episode was special. Chef McDang has always been an icon for aspiring cooks all over the country. Thank you so much for this. You guys are killing it.
So great interview, thank you krab khun Mukdaeng.
สุดยอดอ่ะ ทำไมได้ถ่ายกับคุณหมึกแดงได้
ดูรอบที่สองสนุกมากเลยทำให้คิดถึงตอนเด็ก พอได้เข้ามาเรียนใน กทม งงมากว่าทำไมมันมีอาหารเยอะมากเยอะจนงงเพราะแถวบ้านไม่มีให้กินแบบนี้เลย แต่ก็มองเป็นเรื่องปกติไป ไม่เคยมีคำถามว่ามันมาจากที่ไหนกันบ้าง แต่พอเข้ามาดูคริปนี้ เออจริงแฮะ เมืองไทยหยิบเอาทุกอย่างจากที่อื่นแล้วนำมาจัดเรียงใหม่จนตัวเองเข้าใจว่าไทยแลนด์คือออริจิ เพราะดีกว่าและอร่อยกว่า สนุกมากตอนนี้ชอบบรรยากาศในคริปมาก ร้านข้าวแกงง่ายๆ ที่ทุกคนเข้าถึงได้
ประเทศไทยอยู่ระหว่างอินเดีย(รวมทั้งแขกอาหรับ เปอร์เซีย) กับจีน เรารับวัฒนธรรมทั้งสองประเทศเข้ามาผสมกัน ในอาหารก็เช่นกัน
I’m Thai after I watch this episode its really brings me back to the old days the way we cooked with charcoals, wood fire in a big clay pot even lard ( pork fat ) all the fresh ingredients from our own backyard.. miss those days
This documentary is really good and provides correct information about Thai food culture and history.
This has to be the best food channel on YT
Cheers guys, shoot me a note when you're back in Bangkok, would be happy to meet for a lunch sometime.
@@OTRontheroad We will be back in April for Songkran 🤙🏼 definitely will hit you up.
sounds good. Reach out through Gary- I think you guys have his contact, he'll put you in touch@@TwoMadExplorers
@@OTRontheroad Cheers 🍻
Enjoying your channel very much. When the world seems to be getting more divided, it seems food connects us more than geography. Politics be damned
He is one of my favorite Thai cooking specialist❤
Many influenced Thai food is kinda like "I want to make this dish here but I can access only local ingredient, but wait this version is also pretty good though" this is actually common thing in many cuisine but thing like this happen in Thailand over and over through history.
same in Malaysia. Malaysian Hainan Chicken Rice add pandan leaves
Thai food = food of happiness and make you smile 😋
This is my definition of Thai food
Actually, Thai food connected to culture, traditions and way of life. If you understand name of each single dish and its ingredients. You will see the whole definition.
For Thai history and food lovers like me, this video was fantastic!
แกงเทโพ ชอบค่ะ กะปิ ปลาล้าชอบมา้กเลยค่ะ 😁🤣♥️
Thanks for this episode, this is great.
This was an absolutely fascinating, interesting learning vlog. Thoroughly enjoyed this Thank you so much
your best interview… thanks
Loved every minute of this. What I really want to know is how come Chef McDang's "The Principles of Thai Cookery" is no longer in print, and used copies start at $145 US and go up to $350-700+ on Amazon. Is there no where else to find this elemental work? I basically cook everything in the same manner as he describes, be it Italian/American, Polish, German and the like, or Latin American/Caribbean, or Thai/Southeast Asian or top of my head fusion. If you know of any sources, I would appreciate the links so that I can search them out. Another great episode and thanks again for your efforts and hard work to bring this information and experience to a wider audience.
I don't even care for food. The history in this channel is unprecedented by any other Thai based channel in English.
What a treasure!
Super fun. Love the food anthro lense! Thank you as always~
So great! I would be really intimidated around him. Learned a LOT from this one! Lucky me, my wife knows how to do some of this; I was eating Yam Kanoon (jackfruit salad) while watching this!
What most Westerners don't realise is that Thai food is so regional & wot you get in the restaurants in the west is, wot my wife calls "tourist food" . I love hung lay & Khao soi, she doesn't, not her flavours, she's from Suphan Buri, but favours Isaan style food, there you go, one sentence I've mentioned 3 regions. I remember going to Koh Kood & my wife trying a local dish to that region. From memory, it was a fish dish, didn't finish it, to sour, not her flavours, I didn't even like the look of it, even though I learned a long time ago, don't judge Thai food until you've tasted it. Another great video, by the way, keep up the good work.
I guess it’s Tom Som directly translate as sour boil, basically sour soup. is consist of 2 sour fruits, tamarind and salacca. it’s definitely acquired taste, I was born and raised in Trat (the main land of Koh Kood) I had a lot of sour fruits thinking back. As mentioned in the video our eastern region has the game meat curry that differs from other that I guess developed my palette to find myself enjoying Isaan and southern food
This is valuable interview. love your job bro. Keep doing good job onwards.
I started to view this video clip because I like Chef McDang... Amazingly, I learned about Thai food more than Just learning new English terminologies. I realized that Thai culture has shown good example of Diversity and Inclusion concept on the table 😊 Thank you for creating this good educational content that also made me starving 🤭
Wow...Straight from the horse's mouth at the royal palace. No holds barred take on Thai food from a local and foreign schooled and trained native Thai aristocrat in food alchemy. Sounds pompous but someone who knows about how the good stuff is made and should taste like, and isn't shy to to say it as it is.
Reminds me so much of my Nyonya grandmother who used to teach home science and cookery in a Anglican mission school in post Crown Colony (and Raj) of Sarawak in the the 1960s to late 1970s.
need part 2 and more with him
The question is, how has Thai food changed? As a Thai person, I would like to say that Thai food, many foods are becoming sweeter. Even though the original taste isn't like that. What can be confirmed is the words of Thanatsri Sawatdiwat, Khun Muek Daeng's father. He himself once said on a radio program that his Khun Thanatsri often complained that for decades, why was Thai food so sweet? Or are Thai people already addicted to sweet tastes? Before you Thanat Sri will die
,..............
คำถามคืออาหารไทยเปลี่ยนไปอย่างไร? ในฐานะคนไทย ผมอยากจะบอกว่า อาหารไทย อาหารหลายอย่างเริ่มมีรสหวานมากขึ้น แม้ว่ารสชาติดั้งเดิมจะไม่ใช่แบบนั้นก็ตาม สิ่งที่ยืนยันได้คือคำพูดของถนัตศรี สวัสดิวัฒน์ พ่อคุณหมึกแดง ตัวเขาเองเคยพูดในรายการวิทยุว่าคุณถนัตศรีบ่นว่าหลายสิบปีแล้วทำไมอาหารไทยถึงมีรสหวาน? หรือคนไทยติดรสหวานอยู่แล้ว? ก่อนคุณถนัดศรีจะเสียชีวิตลง
One thing that as a foreigner that I have to say all the time in Thailand is wan noi, never seen a people that handle sweet food as well as the Thais.
The secret is fresh coconut milk from raw coconut. And how to cook Thai food is to slowly react to taste after taste of the dish while you zero in on the final product.
that's more french... thai just put their seasoning by feeling