Hey everyone hope you're having an amazing day. It's mark wiens, i'm in phuket in southern thailand and today i'm very excited to go to a restaurant. That's called jatjan, which literally translates in thai to powerful, strong, intensely flavorful food and the chef. He is incredibly nice.

Another thing that you got to know about the chef is that he's a former five-star hotel chef and he now cooks street food. You can tell he just puts 100 of his love into the food. We're gon na order a bunch of dishes we're gon na watch him cook he's so friendly he's such a character. I can't wait to share this meal with you in phuket foreign just going over the dishes.

Unfortunately, the crab curry uh is only in the evening. He has only has a little bit of crab right now, so that's kind of disappointing, unfortunately, but he has some other signature dishes that he's gon na cook, for us is coconut milk, okay, foreign. It was a chef at a five-star hotel for over 20 years. Oh look at that squeeze more than 20 years more than 20 years.

I think 22, 23 years ago, just go to practice. Okay and i just started working at the hotel yeah. I worked the first in in hotels. When did you start your own restaurant? Oh, i opened here, 31 years already, oh 21 years already 20 years in a hotel more than 20 years at a hotel admission guys give me yes, they give me like a big money like that's the best free food.

That's awesome! It's a good price! Fresh present. My food is all quality, good quality, good quality and good price. That's very good price, not high! Awesome! It's okay! Yes, i'm very happy to be here today and i love your cooking skills already. I just want to say a huge thank you for watching this video.

I hope you're already enjoying it, but right now, if you could quickly click like on this video, you would be a huge help and it will just take you one second. So thank you in advance for clicking like on this video. I explain a little bit. Okay, some flour a little a little bitter meat and little pepper, okay and soya sauce and chopped garlic, a lot of garlic, a lot of garlic, yeah foreign yeah.

It smells amazing um. You know my customer is boring. Chef is such an awesome personality so friendly, and he is so fast. A masterful skills just sloshing things around scooting things around uh, keep frying moving from walk to walk, moving from burner to burner awesome skill, oh and the squid is ready, just squish the garlic and pepper all right uh.

Oh it's delicious! Yes, it smells incredible wow. Thank you very much. Thank you, chef. Oh man.

His skill is incredible. He just flies on those walks changing from burner to burner going from spatula to spoon sloshing juices and broths and stocks around the last dish. That just is in a heap of smoke. The stir-fried minced pork, shrimp and stink beans, with shrimp paste, his friendliness and just his like happiness in the kitchen.

You can just tell it's his passion cooking and he loves what he does. I'm rushing to the table to eat. Oh man, i can't wait even more than the actual food. I have to say that nothing makes me more excited and gives me more energy about food than a chef who is as passionate as friendly and as cool as shots.

You can tell he just puts 100 of his love into the food he's. Actually opening right now he's putting the sign up. We got here a little bit. This is earlier incredibly cool um, but again this is.

I love this shop. It's a shop house, open-air patio, restaurant um and it is street food, but he's just elevated it to the next level with that plating, the quality of ingredients and just the ultimate knowledge and experience about cooking the different fire, the different uh heat levels - wow. Okay. I can't wait.

I'm gon na quickly start with this dish, because it's right in front of me, which is which is a squid with a ton of garlic and fresh chilies in it, and he just deep fried this, so it was actually a flashy fry. So fast, a little bit of flour in here to make it extra crispy, yeah. Okay, awesome awesome, awesome nice to meet you very nice. Do you come here? Do you come here often yeah yeah to this restaurant? I have been eating here, um up to 10 years.

So far, oh wow awesome, ah very cool: oh the pepper, the chilies, the crispy caramelized garlic, the tender squid. It's all there on that plate. Oh that's extraordinary! You finish your whole plate of rice. Already yeah wow.

You can house the food, it's very good! That tells you how good the food is. Next up the dish i have to try. This is the gangbang, which is this fish curry and again, unfortunately, you didn't have the crab curry today, but that's okay. This, he said, is incredible.

Um, he added coconut milk. Here the curry paste shrimp paste, he the whole steak, filet of the blamong fish um and then kaffir lime leaves break off these steak slices. This has to be on the rice, what a perfect dish to break into the rice with and just load it up with more of that curry sauce drench it the balance of flavor from slightly sweet to a little bit spicy. That's almost like a penang curry, but southern thai style, and then just that fresh fish.

Oh that's incredible! Oh just simple: flavorful citrusy, bright and poppy the fish just melts in your mouth; okay! Next up for the tom yum, which is a seafood, yum yum you added in fish, you added in shrimp, so many shallots, there's so much lemongrass and galangal in here. It's just loaded and he added in uh we got namkon, which is the the milk broth. So we added in some some milk in here. It's just a balance of flavor.

Just like a curry, it's sweet, it's sour! It's slightly spicy! It's so fragrant! You can really taste the lemongrass and that balance of galangal and in southern thailand. Often, tomatoes are used in tom yum to give it kind of an umami, a balance uh an extra tartness as well in the galangal. He really sliced it thin, so you can actually eat. Oh, i love to eat the slices of bologna too.

That's just soothing! It's wonderful and the next dish we got is gum which is shrimp, but a bunch of minced pork in here, and these are huge stink beans. Look at the size of that massive stink beans. Uh, you smell the shrimp paste you added in onions, and he fried this in literally a cloud of smoke. Look at the size of that stinking that stinking is huge.

It takes up the whole spoon that might be one of the biggest single stink beans. I've ever seen it was so smoky like one second longer in that wok and it would have been burnt. He let that just fire roar. He let the smoke build up like a cloud and all of that flavor ended up in that sauce in the shrimp.

In the minced pork and in those crunchy stink beans, that's not spicy, but it's just so fragrant incredibly aromatic and that umami from the shrimp paste, okay and then the last dish, actually that we got is fried rice, so there's pieces of crab in here. There's egg and again he fried it so dry, so smoky you can actually smell. You can see the smokiness with your eyes, get a little bit more of that crab and i got ta immediately. Add a bit of chilies and fish sauce to this little bit of chili on there, oh squeeze them, you have to hit that with a squeeze of lime as well.

That's part of the reason why kappa, blue or or stir fried uh crab, fried rice is so good, the chilis and the lime juice. In addition to the crab, of course, oh and the nuggets of crab in there again that wok smokiness is what makes it and the dry just individual grains of rice, the texture of it, the fish sauce and chilis, and then the nuggets of crab. Really every dish is superb, every dish cooked with so much passion, so much love. The squid is absolutely awesome and the way he scored it so that the texture has so many different textures, and there is so much garlic in here that squid is mappable and there's so much garlic in there that the entire dish is actually sticky.

It's sticky from garlic and the peppers you keep on chewing. You start your tongue actually tingles a little bit from how much peppers in there and again like food is awesome, but when the chef is as cool as him, it takes it to the next level that passion and love is a huge part of this restaurant. Those are some of the smokiest stink beans i've ever had and because you fried it on such a high fire just very lightly, very almost just wilted and remain really crisp on the inside. I think that squid is actually one of the best dishes.

It's so incredibly addictive wow, it's tasty and that just wraps up a well-rounded, delicious friendly one of the happiest chefs that you will ever meet some of that caramelized, garlic, ha ha ha ha ha ha english name, danny dan, okay, chef, danny chef, danny awesome. It was a an honor to be here. Thank you so much very much amazing food laid back. It's fun, delicious food and just great fantastic experience, and so that completes lunch at jacques restaurant by chef, danny highly recommended he's so cool.

He will take care of you. Uh, the only thing i'm disappointed about is that we didn't get to try his crab curry, but that's all right. That means i'll have to come back to try it next time. It's also so cool to see that he's been recognized in the michelin guide, um and he's a local favorite, and i want to say a big thank you to you for watching this video.

Please remember to give it a thumbs up if you enjoyed it, leave a comment below i'd love to hear from you and if you're not already subscribed, click subscribe and also click the little bell icon and that way you'll immediately get notified of the next video that I publish goodbye from phuket thanks again for watching and i'll see you on the next video.