Best Ever Food Review Show's video: Asia s ALIEN MUSHROOM Species From Farm to Fine Dining

🎥 SECOND CHANNEL!!! MORE BEFRS » http://bit.ly/2pQYjvM 👕 BEFRS BANDANAS! GET YOURS TODAY » https://bit.ly/ShopBEFRS 💗SUPPORT OUR MISSION» http://bit.ly/BestEverPatreon 📷 THUYEN’S IG» @thuyenvo12 Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - MUSHROOMS 1. ASHIMA HOTPOT ADDRESS: 35A Nguyen Dinh Chieu street, Dakao ward, District 1, HCMC SOCIAL: https://bit.ly/AshimaVN 🍄 LẨU CANH BỔ DƯỠNG: Prepare a broth. Plate different kinds of mushroom and beef. Cook ingredients in broth at the dining table. 💸 PRICE: 913.000 VND / $40.00 USD - - - - - - - - - - - - - - - - - 2. NAM VIỆT MUSHROOM FARM ADDRESS: 122 Thuan Binh Hamlet, Truong Mit Ward, Duong Minh Chau District, Tay Ninh SOCIAL: https://www.facebook.com/TRAINAMNAMVIET/ - - - - - - - - - - - - - - - - - 3. NHÀ MÁY KINOKO THANH CAO ADDRESS: Đốc Tín Ward, Mỹ Đức District, Hà Nội SOCIAL: https://www.facebook.com/namkinokothanhcao/ - - - - - - - - - - - - - - - - - 4. JARDIN DES SENS ADDRESS: 251 Dien Bien Phu, Ward 7, District 3, HCMC SOCIAL: https://bit.ly/JardinDesS 🍗 CHICKEN REMOULADE: Prepare the filling by mixing: chicken mousse (blend the chicken fillet with milk and egg whites), chicken liver, chicken breast, pork fat, and black truffle cubes. Spread the chicken fillet out. Add the chicken mousse, French pigeon breast and foie gras. Wrap it well and sous vide for 3 hours at 63 Celsius. Serve with pickled shallot, onion, endive, paprika, chicken sauce, toasted baguette and chicken jelly. Slice Burgundy truffle before eating. 🐚HOKKAIDO SCALLOPS: Saute broccoli in olive oil, then steam spinach and blend it all with butter. Season the scallops with salt and ground pepper then sear. Plate scallops. spinach puree, comte cheese, spinach and truffle oil. Serve with broccoli ice cream with stir fried broccoli and deep fried bacon sprinkles on top. Slice Burgundy truffle before eating. 🍝 MACARONI RISOTTO: Prepare artichoke core and beans with rosemary. Cook the macaroni with dried tomatoes and butter, then season with salt and pepper. Plate the dish. Garnish with dried tomatoes, scallion, shredded parmesan, basil and truffle oil. Finish with white truffle slices. 💸PRICE: CHICKEN REMOULADE - 2.750.000 VND / $119 USD | HOKKAIDO SCALLOPS - 2.940.000 VND / $128 USD | 2.680.000 VND / $116 USD - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook 💗SUPPORT OUR MISSION: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon Our VIP Patrons: Dallas Howes, Matthew Holden, David Baliles, Jackson Li, Ryan Rhodes, Better-Together, SAM SOM & Gladis Mendoza 🥒ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. - - - - - - - - - - - - - - - - - 🎬CREDITS: DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải CAMERA OPERATOR » Nguyễn Minh Đức VIDEO EDITOR » Tiep Tran PRODUCERS » Huỳnh Hà My & Khoi Chung COLOR & MASTER » Quí Nguyễn Selected tracks via Audio Network For business inquiries: marketing@befrs.com