Rating Viral Street Food At A Malaysian Night Market 🇲🇾

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Get a NordVPN 2Y plan + 4 months extra ➼ https://nordvpn.com/safiya 🦑 It’s risk-free with Nord’s 30-day money-back guarantee!  The dish sambal pari is also known by the name ikan pari bakar - so sorry if we got it wrong!!  HELLO FRIENDS!! And welcome to another food video!! Have you guys ever been sucked into the night market side of youtube?? Well that happened to me - and ever since, I have been strategizing how to get these viral street food items from the screen - to my mouth. SO while we were in Malaysia a few months ago, we stopped by the famous Jalan Alor Food Street and went wild - there were sticks, stinky tofu, and a whole lot of durian, oh my. Which dish would you want to try??  My Instagram: https://www.instagram.com/safiyany/ My TikTok: https://www.tiktok.com/@safiyany Tyler's channel: https://www.youtube.com/@tylerwilliams Our YouTube Shorts channel: https://www.youtube.com/@safiyashorts  Check out our merch shop here!! https://fiendishbehavior.com  MUSIC Via AudioNetwork  Executive Producers: Safiya Nygaard & Tyler Williams Managing Producer: Lona Smith Associate Producer: Ishara Mathews Short Form Producer: Scott Marcin Editor: Andrew Lainhart Junior Editor: Leslie Alcantar Graphic Designer: Dayana Espinoza  CHAPTERS: 00:00 Intro 03:00 Where And What Is Jalan Alor? 04:58 Stinky Tofu 07:14 Colorful Dim Sum   09:57 Fruity Refreshment Break 11:54 Deep Fried Squid on a Stick 14:00 Lok Lok (on a Stick) 16:14 Grilled Stingray  18:40 Chili Frog 20:43 Durian Fest!! 21:33 Durian Ice Cream…On A Stick 22:52 Durian Fritter 23:40 The Original Fresh Cut Durian  #foodie #streetfood #nightmarket #travel #vlog

Transcript

00:00Hello, friends, and welcome to another video.

00:08Tonight, I'm going to be rating everything I eat at this Malaysian night market.

00:12It's about to be a durian fest, people.

00:14It's about to be one long durian fest.

00:18Night markets, hot, smoky, crowded, steaming, delicious, and a fixture all across Asia.

00:24Now, if you're not familiar with them, night markets are basically open-air markets where

00:28different vendors will sell all types of street food, and potentially other wares,

00:32until the wee hours of the morning.

00:34Fried, barbecued, dripping on fire — the food, that is, not the wares.

00:39And I've seen a fair amount of night market videos on YouTube, from short-form bites that

00:43leave you wanting more, to extra long-form videos where people will walk through an entire

00:47night market and show what seems like hundreds of stalls in one place, featuring tons of

00:51mouth-watering dishes that I really want to try.

00:54From refreshing-looking multicolored desserts, to vats of springy noodles, skewers of all

00:59types, and durian in every shape, form, orientation, and size.

01:03And also a few unique and kind of intimidating dishes, like grilled stingray and stir-fried

01:09snails.

01:10And so during our filming trip to Malaysia a few months ago, a place well-known for its

01:13night market culture, we knew we had to hit up a market or two and try and find some of

01:18these street food dishes that look so good online, IRL, and bring them from the screen

01:23to my mouth.

01:24So with that, Malaysian Night Market Mukbang.

01:28Skewer me, baby.

01:29Now, while I do think that taking some culinary risks and pushing yourself to try new things

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02:58All right, so with that, back to the market.

03:01Now we had been in Malaysia for a few days at this point, having spent over 24 hours

03:05at the world's largest hotel, video coming soon, and also attending Malaysian Fashion

03:09Week and getting my makeup done by a Malaysian celebrity makeup artist.

03:13And while in Kuala Lumpur, we were staying in the Bukit Bintang neighborhood, which is

03:17a shopping, entertainment, and nightlife district, I think I would call it a happening spot,

03:22with tons of malls everywhere, including a mall with a rollercoaster inside, a bakery

03:26right next door to our hotel that sells one of the largest croissants in the world, and

03:31starting at 5 p.m. every night, it is also home to one of the more famous night markets

03:35in KL.

03:36So we're here at the Jalan Alor Night Market in Kuala Lumpur, and we are about to just

03:41go to town.

03:44Simply translating to Alor Street, Jalan Alor is a half-a-kilometer-long alley that hosts

03:48over 200 street vendors and permanent restaurants, making it the biggest daily night market open

03:53in Kuala Lumpur.

03:54Most of these vendors start setting up around 4.30 p.m., and will sell until about 1 in

03:59the morning, serving up a huge variety of different dishes.

04:03Malaysia is known for being a culinary melting pot, where East Asian and South Asian and

04:07Southeast Asian cuisines meet and make food babies, quite literally, and lots of different

04:12cuisines are represented here, as well as a fair amount of those viral street food items

04:16that we've seen that are on our checklist.

04:18Speaking of viral, from some other people's comment sections, it seems like Jalan Alor

04:22may be a bit of a touristy night market, so the prices may be a bit higher than a locals

04:27only joint, but it's also supposed to be really good, so here we are.

04:31There are a few dynamics at play.

04:33One, it's pretty hot.

04:34Two, it's pretty humid.

04:36Three, it might rain at any moment.

04:38Four, it's crowded.

04:39Five, it's a weekend, so it's even more crowded.

04:42But we're gonna do it.

04:43I also had a Malaysian celebrity makeup artist do my makeup.

04:47Oh yeah, that was today.

04:49Which is why I look so glamorous.

04:52It may not last through the evening, but that's not his fault, okay?

04:56This is like a pretty extreme wear test here, okay?

04:59So there are a near infinite number of street food options here, so we are not gonna be

05:03able to Keith Eats this place, so sorry for the clickbait if that's the title we went

05:07with.

05:08So to curate our mukbang, we've built out a few categories, in which we can slot in

05:11a lot of different dishes that we think seem unique, viral, and hopefully tasty, starting

05:17with appetizers, for which our first stop semi-perfectly was right at the mouth of the

05:21Jalan Alor alley.

05:22The first one's kind of a wild card, but it is so aesthetically pleasing that we had to

05:27get it.

05:28Yes.

05:29It's goth stinky tofu.

05:30Now, chou doufu, which quite literally translates to smelly tofu, is a fermented tofu dish that's

05:35famous for stinking to high heaven, with a pungent odor that is often compared to sweaty

05:40socks.

05:41It doesn't smell from here, but we'll see what it's like in the mouth.

05:44Yes, that's really where it hits you.

05:45And it's well known on the internet as like a challenge food to see if Westerners can

05:49handle the stink.

05:51But once again, per the name, everyone thinks it smells.

05:54Nice.

05:55All right, they gave us fresh stink.

05:57Now, I thought that maybe this was supposed to be an Instagramable stinky tofu, like black

06:02ice cream or a charcoal goth latte.

06:06It looks like a brick.

06:07It really does.

06:08It looks like a piece of house.

06:09But apparently, it's a night market staple.

06:10And it's goth color comes from the black mushroom brine it's fermented in.

06:14Honestly, it's not that stinky.

06:16I smell mostly like just like a chili sauce.

06:19We thought that maybe the stink could have been drowned out by just the plethora of smells

06:23in the night market.

06:25But upon biting in.

06:26It's not that stinky.

06:27Not that stinky?

06:28No.

06:29It's kind of just like spicy.

06:30Yeah?

06:31It's like chili, spicy, warm, crispy.

06:32Honestly, this is like kind of sick stinky tofu.

06:37Though there was a bit of a salty brine to the hot broth and a smack of scallion and

06:41garlic to it.

06:42Stick it in.

06:43Shove it in there.

06:44It was more savory than funky.

06:46I got no stink.

06:47I got flavor.

06:49So maybe we are rebranding the stinky tofu to not so stinky tofu.

06:53Yo, that's not so stinky.

06:54Yeah.

06:55That's not so bad.

06:56I can't believe it's not that stinky.

07:00And though this may make us seem like rating chumps, I think we have to rate this 10 stinks

07:04out of 10.

07:05Because I can't think of anything I don't like about this dish.

07:08I rate that high.

07:10I declare it good.

07:12Rated good.

07:14Now to continue on in our appetizer category, we had to make our way into the main thoroughfare

07:19itself.

07:20Oh my God, look at the fish.

07:21So cute.

07:22And it is basically instant sensory overload in there.

07:26So these things on the side are like sit down restaurants, and then there's like stalls

07:30in front.

07:31With vendors hawking their wares, calling down the street, many different delicious

07:34looking dishes pointing right at you as you walk past.

07:37Want some cheese corn?

07:39Corn action.

07:40Glowing LED and neon signs and people everywhere.

07:43Look at those jelly balls.

07:44Look at those jelly balls.

07:46That's interesting to me.

07:48But after slowly inching our way down the street, we quickly reached our second stop.

07:52Oh, oh, oh.

07:53It's calling my name over here.

07:55Oh, I already got in line.

07:57Okay.

07:58Cute and colorful looking dim sum.

08:00Look at that.

08:01That's pretty cute and colorful if you ask me.

08:02Which is a viral item I have seen people get before online.

08:05I think most of the draw is the colorful aspect.

08:08They are presented in these giant steamer baskets, and you actually skewer the dumplings

08:12you want yourself.

08:13How about some goth dumplings?

08:15Yeah.

08:16The theme continues.

08:17And we also picked up some pink sakura dumplings, as well as a couple of chicken dumplings and

08:21a stripy bao for Tyler.

08:23I got a dumpling facial.

08:24Okay.

08:26It's steamier than before.

08:27Yes.

08:28All right, let's do it.

08:29But honestly, I probably should have been more worried about Tyler.

08:31Old mop top over here.

08:33Now, first and foremost, there was no charcoal-y taste with the goth dumpling.

08:36Mm.

08:37It's more of a meatball than a dumpling.

08:39Oh, yeah?

08:40Actually.

08:41And there was also very little dumpling casing or dough at all.

08:44It's very good, but it's meatball in a little wrapper.

08:48Certainly not bad, though.

08:49Kind of just a salty, firm meatball.

08:52As Tyler so simply put it.

08:54Oh, yeah.

08:55That's stapley.

08:56Though when paired with the sauce they gave us...

08:58How's this squeezing content for you?

09:00It's pretty good.

09:01...it became a spicy meatball.

09:03Mm.

09:04Not exactly Thai chili sauce, but related somehow.

09:07Spicy.

09:08The pink dumplings tasted pretty similar to the goth ones.

09:10Does it taste like sakura?

09:12I don't taste any sakura.

09:13But I don't know what sakura tastes like, but I don't taste anything different.

09:15And the chicken one was probably our favorite.

09:18Chicken.

09:19Yeah.

09:20Tastes like chicken.

09:21And just a piece of juicy chicken in a very thin dough wrapper.

09:25Very good.

09:26But it tastes like I got that true chicken-off-the-bone flavor.

09:29What you're saying is, it's chicken.

09:31It's chicken.

09:32And sadly, the swirly pastry, though pretty, did not have anything inside it.

09:37There's no filling.

09:38There's no filling.

09:39It's just cute.

09:40No.

09:41I think Tyler was hoping for some pandan jam, but instead found nothing.

09:47Womp womp.

09:48So though the colors are fun, they don't seem to really influence the flavors.

09:53And the flavors are mostly just meat.

09:55It's a 6.5 out of 10.

09:57Back out in the main alley, we rejoined the crowd and continued inching our way down the

10:01street.

10:02I like how we're on a communal, really slow march through the stalls.

10:06Yeah.

10:07This is the March of the Penguins.

10:08But it's extremely hot.

10:09Which did take us on a slow drive-by of some delicious, cool-looking fruit.

10:13Wow.

10:14He's almost out.

10:15Yeah.

10:16We better hurry.

10:17I know.

10:19No, no, no, no, no.

10:20That's not an option, right?

10:21Try and seize it.

10:22And though this was actually a bit earlier than we had planned, it was just hot enough

10:26for a refreshment break.

10:27I'm getting a little hot stuff.

10:28Are you interested in a beverage?

10:30Beverage time?

10:31Yeah.

10:32Freshly cut fruit and tropical fruit smoothies are a popular night market item.

10:36And there were plenty of really good-looking fruit drinks at a variety of stalls we passed.

10:40But this kind of tricolor green, orange, and magenta drink caught our eye, and I had to

10:45have it.

10:46We're all dripping condensation.

10:47Yeah.

10:48All three of us.

10:49It turns out this is a creamy avocado, mango, and dragon fruit slushy smoothie.

10:55All right, I don't want to mix it because it looks cute like this, but that means I'm

10:58just going to be drinking the avocado first.

11:00Cheers.

11:01And interestingly, though the colors are quite vibrant, the taste of this drink is kind of

11:05muted.

11:06It tastes like avocado, but kind of more like grassy.

11:09I do taste a little bit of the mango already.

11:11I think the mango's already mixing in.

11:12So it's like green, grassy, leafy avocado mango.

11:16All right, let me raise my straw to the dragon fruit.

11:18In fact, I would say the flavor is decidedly unsweet and almost like essence of the entire

11:24fruit, stem and all.

11:25Dragon fruit's good.

11:26Pretty mild.

11:27Also kind of like leafy tasting.

11:30Maybe that's like the rind of the fruit.

11:32Here, you need yours.

11:33Though that is perfect for just pure cooling and hydration.

11:36And Tyler did demolish his in seconds flat.

11:39It's just like fresh and wet.

11:41I'm just blowing through this thing.

11:42You literally chugged the avocado.

11:44The avocado's literally gone.

11:46So we're giving this a 7.5 condensation droplets out of 10.

11:49I like them.

11:50All right.

11:51Filled or freshed.

11:53Next category, things on sticks.

11:55Oh yeah.

11:56Let's go.

11:57So once again, we rejoined the endless marching crowd in search of a skewered prize or two.

12:02Dance karaoke.

12:03Drunken karaoke.

12:04Now, let's be clear.

12:07There are a lot of things on sticks here, satay, clear jelly balls, potatoes, probably

12:13durian.

12:14But we did have a couple of specific sticks in mind.

12:16One that we did have to double back for.

12:18Oh, it's actually quite nice right now.

12:20Look how much room for activities we have.

12:22I know.

12:23You can do all the things you want to do in life.

12:25With the destination being this fry fest of a stall.

12:28I see fried a lot of things.

12:29Fried durian, fried potato.

12:31Oh, I see squid.

12:32Introducing this giant fried squid on a stick.

12:36In general, squid is pretty prevalent at the night market and it comes in all forms of

12:40preparation.

12:41But this rendition to me is really a showstopper because it's kind of a fever dream of a calamari

12:46cake pop.

12:47Oh, they're seasoning that thing, Saf.

12:49Unfortunately, I think I accidentally asked the sales lady to cut it up.

12:53I thought she meant to split it into like two skewers, but she actually diced it and

12:57put it in a bag.

12:58It was on a stick.

12:59Yes.

13:00She asked me if I wanted her to cut it.

13:01I said, yes.

13:02Now it's in a bag.

13:03Yes.

13:04It was.

13:05I started on a stick.

13:06So there is no stick.

13:07I lied.

13:08This is like advanced popcorn.

13:10So for the taste test, the texture of the squid is not bad as is, but it is on the chewy

13:14side.

13:15Chewy, huh?

13:16Big cube?

13:17But the flavor of the breading is really good.

13:20The dry spice is definitely hot.

13:22Like it's spicy.

13:23I don't even know how to describe it other than that it kind of has the flavor of like

13:27one of those like dry Indian like bag snacks.

13:30Like it almost tastes like a little bit like lentily or potato-y.

13:34And Tyler agrees that there is a twinge of chickpea to it.

13:37The breading's incredible.

13:38The breading is so good, right?

13:39Oh, I love that.

13:40I think I like squid.

13:41Squid doesn't taste like much to me.

13:44It's just texture plus breading.

13:45I'm a cephalopod guy.

13:48As for how it rates, I don't think it's quite as high as the stinky tofu, but the breading

13:52was good enough that it gets high marks.

13:54It's an eight out of 10 for me.

13:56This thing's worth the hype.

13:58It's spicy.

14:00Now to keep our stick party going.

14:02I love the tiny disco ball.

14:03Oh my.

14:05We had to actually find some sticks.

14:07So we hit up the stall nearby that was thankfully full of them.

14:10Someone said sticks.

14:11Sticks?

14:12Sticks, baby.

14:13This is Lok Lok, which is basically mini hot pot on the go.

14:17And the way it works is that they offer a range of foods, meats, vegetables, eggs, skewered,

14:23and ready to dip in these vats of boiling water.

14:25I like it.

14:26There is some optionality here.

14:28You can boil the skewers yourself or have the attendant help you.

14:31And they also offer to fry your skewers if you would prefer that to just boiled.

14:35They take your skewers in the back for that.

14:37And we wanted to watch the Lok Lok show.

14:39Royal and rapid, baby.

14:41Oh yeah.

14:42Oh yeah.

14:43And though I wouldn't say this is as much of an internet viral item, our Malaysian producer

14:47told us that this is actually his go-to post-club meal.

14:50Apparently, the spicy sauces that go with it help sober you up.

14:54Amazing.

14:55Ooh.

14:56Nelly.

14:57Hopefully this isn't too spicy because I'm just going for it.

15:00Now at its core, this dish is just these raw ingredients boiled in water.

15:04So it is kind of plain.

15:06But as we were told, the sauces are key here.

15:09The sauce is pretty spicy.

15:10I'm not going to lie.

15:11It's still edible, but pretty spicy.

15:12The meatball is just like this.

15:13You know what it tastes like.

15:14It's not bad.

15:15It's a meatball.

15:16Those meatball things.

15:17And in our opinion, it was the peanut sauce, which frankly didn't look that appetizing

15:24to start, that was actually amazing.

15:26Peanut sauce is pretty good.

15:27Rocking out.

15:28The combo of spicy and peanut was, as they say, the tits.

15:32I don't know if you guys can hear the pulsating bass from far away, but it's like the soundtrack

15:39to my life right now.

15:40Yeah.

15:41It's like rippling through my soul.

15:42France.

15:43Now in terms of the other skewers we got, the mushroom did have some of its own umami

15:46flavor and the eggplant was fresh and very wet.

15:49Very soaked in just water.

15:50Yeah.

15:51You know what I mean?

15:52So it's kind of like nice and wet.

15:53Other than that, it's just eggplant.

15:54But the quail egg was definitely our favorite.

15:57The yolk is actually really soft.

15:58That's delicious.

15:59Pretty good quail egg.

16:01As for the dish itself, without sauces, it's probably a five out of 10, but with the sauces,

16:06it's at least a seven.

16:08And that's not even taking into account the Loc Loc show.

16:10All right.

16:11Just a short rave break and then more food.

16:13All right.

16:14So our next and penultimate category is things that make us all nervous.

16:20Yes.

16:21We were going to be adventurous and try them, but we admit they were kind of scaredy cats.

16:25And the two adventurous items that we had earmarked here are actually not served in

16:28any of the stalls on the street.

16:30They're only really available like in the restaurants on the side.

16:34So we're going into this one, which also apparently has really good chicken wings, but that's

16:38not so adventurous.

16:39That's not adventurous.

16:40So we're going for some other stuff.

16:41As we've said, we are kind of in the process of reforming picky eaters, especially in the

16:46seafood department, but we don't want to miss out.

16:49So we're going to challenge ourselves a little.

16:51This one does make me nervous.

16:52I'm trying not to think about it.

16:54This is grilled stingray or sambal pari, which is actually a popular fixture in night markets

16:59across Malaysia and Singapore.

17:01There is this sauce, which I'm going to try and douse the whole thing.

17:05And are you cool with that?

17:07Let's douse.

17:08Now we've seen a number of more advanced tasters try stingray online before, and they seem to

17:13have mixed reviews.

17:14So we weren't exactly sure what we were in for.

17:17It has a weird hope.

17:18Kind of almost like feels like a mushroom or something.

17:19It's kind of like a mushroom.

17:20It's a mushroom.

17:21But after a little wink, wink, nudge, nudge from our Malaysian producers, I lifted the

17:27skin back.

17:28Whoa.

17:29All right.

17:30That's doing fish things.

17:31That's doing fish things.

17:32And underneath was a treasure trove of shredded meat.

17:35I was not expecting it to look like that.

17:37It's so ribbed.

17:39And then a hesitant bite.

17:40Is that a good head tilt?

17:41That's not so bad.

17:42Yeah?

17:43It's a little fishy at the end.

17:44Actually, no, it's pretty good.

17:47My first instinct when I bit into it was cheese.

17:50I don't know why.

17:51Honestly, the meat that's under there is quite tender.

17:55It doesn't have a very strong flavor, but the flavor that is there is vaguely chicken-esque.

18:00I guess you could call it the chicken of the sea.

18:02Is this chicken or fish?

18:06It's pretty good, actually.

18:07It's way less intimidating than it was in my head.

18:11Pretty approachable.

18:12Tamira, I've been thinking about it all day.

18:14So here is our picky eater pro tip.

18:17Objectively good.

18:18The skin is really the intimidating part of the Stingray.

18:21I like it more than tuna.

18:22Me too.

18:23I'm a Stingray guy.

18:24And I think because of the dramatic reversal of expectations, we're going to have to give

18:29the Stingray a solid 8.5 out of 10.

18:33Honestly, like the stinky tofu, I'm looking for something I don't like about it.

18:37Yeah.

18:38But it's not really there.

18:39No.

18:40Definitely would eat again.

18:41Also on the menu was chili frog.

18:43Now frog is eaten all over, including in the US.

18:46I've even tried fried frog legs before at like a state fair, but this dish is a little

18:51more out of our comfort zone in that it is the entirety of a frog stir fried in chilies.

18:56And this time I made Tyler go first.

18:59I'm going to go for this piece right here.

19:00Is that frog?

19:01I think this is frog.

19:02Is that?

19:03That looks like an onion.

19:04Now right off the bat, it was not easy to identify what was frog and what was stir fry,

19:09but after some sifting, I think we got a bite.

19:11I've heard this a million times that frog tastes like chicken.

19:15Frog tastes like chicken.

19:16So stingray tastes like chicken and frog tastes like chicken.

19:20They all taste like chicken.

19:21And it didn't hurt that everything was covered in some nice stir fry sauce.

19:25It's very good.

19:26The sauce is good.

19:27It's actually a good dish.

19:28The challenge, however, given that everything was covered in sauce.

19:31That looks like something.

19:32That looks like an entire frog.

19:34Okay.

19:35Was identifying what was frog meat and what was frog bone.

19:39That's a bone.

19:40The other parts are good, but I would say that the whole frog in the mouth, you're going

19:44to get bone.

19:46And after watching Tyler get a few unintentional crunches, I was a little cautious with the

19:50bites I picked out.

19:52Okay.

19:53When it's that small, it's just unidentified meat, right?

19:56It's just chicken.

19:57I think the challenge is finding the uninterrupted meat.

20:01Yes.

20:02Because there's a lot of bone in here.

20:03The challenge is finding the meat.

20:04Yeah.

20:05So it was a bit of a game of inverse Arby's.

20:07Where is the meat?

20:08So like, I'm a little nervous about that one, but like maybe this is okay.

20:12Hmm.

20:13Hmm.

20:14That piece is quite soft.

20:15In terms of its rating, obviously a bony bite can throw you off, but the flavor itself is

20:20pretty solid.

20:21I like the chili.

20:22I'm going for chili frog.

20:23If anything's spicy enough, I can't even tell what it is.

20:26That's a good strategy.

20:27It's not unlike any stir fry I've had before.

20:30So I would say it falls in the 6.5 out of 10 range.

20:33Between the two adventurous items.

20:35Saf keeps going back in on the stingray.

20:36I think I like the stingray better.

20:38I'm more of a ray head myself.

20:40I lost my rave music.

20:42Still in here.

20:43Now this is a dessert that some people might be nervous about, but Tyler and I have it

20:47under control.

20:48We're going to be doing a durian marathon for dessert.

20:51Next up, durian fest.

20:53Yes.

20:542K24.

20:55Durian is a very popular tropical fruit native to parts of Southeast Asia, including Malaysia.

21:00And it is famous for having a very strong, pungent, slightly rotten smell.

21:05People, not me, but people, call it the world's smelliest fruit.

21:10It is also something you see very often in like internet food challenge videos.

21:14And I have tried it before.

21:15And I would say it has kind of a custardy, sweet, slightly fermented taste.

21:20And then yes, a bit of a funky aftertaste.

21:23I don't even want to know what the back of my head looks like.

21:25I don't even want to know.

21:26It looks good.

21:27It looks good.

21:28And at this night market, it is available in a ton of different formats that we had

21:30spotted during the night.

21:32First up, we got this like flambé durian marshmallow ice cream cube, which is definitely

21:37an Instagram viral format.

21:38I believe of Korean origin.

21:40And when I took a bite of this thing, cheers, I could not find the ice cream.

21:45What?

21:46I don't taste any durian at all.

21:48It looks like it's supposed to be durian flavor.

21:49It's one solid color block.

21:51There's no like coating.

21:52It's just like a weird, like non-Newtonian substance that he flambéed.

21:56And so I was convinced that I had just been given a slightly torched marshmallow.

22:01And try as I might, I do not detect a hint of durian.

22:04But after I clearly did most of the initial legwork for him.

22:08Oh, you weren't, you weren't through the marshmallow.

22:13Oh, I wasn't?

22:14Now I'm through the marshmallow.

22:16Tyler was able to get through to the ice cream bit in the middle.

22:19I got blasted by the durian.

22:21And though it was not bad, I do think durian is a bit of a weird flavor for ice cream as

22:25it did have that kind of funky aftertaste.

22:28To me, durian is so savory.

22:30So it's like savory, cold ice cream.

22:34What was that?

22:35Also, I'm pretty sure the marshmallow around it is mango and not durian at all.

22:41Okay, it is definitely durian ice cream.

22:44Somehow the creaminess and like the sweet outer layer makes it kind of taste like a banana.

22:48So this one is a seven blowtorches out of 10.

22:52Next up, we got a durian fritter,

22:54which is like a sweet donut hot pocket that has durian inside.

22:58It smells good, honestly.

22:59It smells like a funnel cake.

23:00And this one is an immediate yes.

23:03This might be the best durian delivery device.

23:04The durian almost has become like a cream in the center.

23:07It's like melted.

23:08Right.

23:09It's like hot and melty.

23:11As it seems that heating up and deep frying the durian has almost completely gotten rid

23:15of the not so pleasant edges of the smell and flavor.

23:18There's no durian aftertaste with this.

23:21It's literally just a donut.

23:23So I take it you're not going to share that thing?

23:25I bought three.

23:26I do wonder if what's inside here is like a durian cream filling or if it is just warm

23:31mash durian.

23:32I'm not sure if we'll ever know, but it's good as hell.

23:35I think it's a deep fried nine out of 10.

23:38All right, let's finish this shebang.

23:40Then to cap off our durian fest, I felt like in order to do durian right, we had to try

23:45the big kahuna.

23:46Oh, it is a little stinky.

23:49And get a freshly cut durian.

23:50Oh, you're going glove.

23:52I was given a glove.

23:53I figured I might as well use the glove.

23:55And eat it straight off the seed.

23:56It's pretty good.

23:58The texture is really soft and creamy.

24:01It tastes a little weird to start.

24:03And then it starts tasting like a strawberry.

24:05Really?

24:06But a creamy, soft, lukewarm strawberry.

24:08Am I going crazy?

24:10When it's fresh like this, when you first bite in, you get kind of a buzzy alcoholic

24:14taste.

24:15Some people even describe it as garlicky.

24:17Then the main body of the flavor is that sweet custard flavor.

24:20And then yes, the funky aftertaste.

24:23But if you keep eating, the aftertaste barely has a chance to appear.

24:26Have I become desensitized to durians?

24:29We've durianed a lot.

24:30Because I think this tastes pretty good.

24:32And eating the durian straight off the seed, even with a glove, made us feel kind of hardcore.

24:38It causes a strong sinus reaction almost regardless, but it actually tastes the best

24:43like this.

24:44Yeah.

24:45I like it.

24:46What other fruit does it taste like?

24:47None.

24:48Listen, did we smell after eating this?

24:50Probably.

24:51Did we smell be too much for some people?

24:53Yes.

24:54I think for some people, durian is probably like a four.

24:56But for us, it's an 8.5 out of 10.

24:59And only a small part of the appeal is the infamy of the fruit itself.

25:02You can't knock the classic.

25:04Most people do.

25:05Yeah.

25:06You can't even bring it to certain hotels.

25:07Okay.

25:08So with our stomachs full of viral street food and a ton of durian, it was finally nearing

25:131am.

25:14And the stalls and restaurants were one by one beginning to close up.

25:17It's been a long night.

25:20That was our food marathon, people.

25:22And though we were feeling pretty spent after a long sweaty night, I think we were also

25:26feeling pretty accomplished with most of our street food dreams becoming some version of

25:31reality.

25:32Overall, it was great.

25:33I feel good.

25:34It's a good all nighter.

25:36Seems like it's about high time to head back and take a shower.

25:39See you guys at the world's largest hotel.

25:41Thank you guys so much for watching.

25:43If you liked that video, make sure to smash that like button and if you want to see more

25:46videos like this, make sure to smash that subscribe button.

25:49Here are our short form slash social media handles and here's our merch website.

25:53And with that, I will see you guys a-next time.

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