Delicious Razor Clams and Tom Yum at Mit Ko Yuan (ร้านมิตรโกหย่วน)

►Read about this restaurant here: http://www.eatingthaifood.com/2015/08/best-tom-yum-goong-in-bangkok/ Mit Ko Yuan (ร้านมิตรโกหย่วน) is an excellent old school restaurant in the old part of Bangkok, located along Thanon Dinso, just down the road from Democracy Monument. It’s a restaurant I had been wanting to eat at for a long time, and one day when Ying and I were in the area, we stopped in for a late lunch. The food, which included some classic Thai dishes, was fantastic, and I especially enjoyed the tom yum goong. We started our meal with a bowl of tom yum goong (ต้มยำกุ้ง), which came in a bowl with a nice layer of red oil on top and some creaminess - all of which came from the creamy oils of the shrimp liver, as opposed to any milk or evaporated milk in the mix. The tom yum goong was some of the best that I’ve had in Bangkok - a beautiful balance of flavor and the prawns were delicious. They were soft and tender without being rubbery at all. One of the best versions of tom yum goong I’ve had in Bangkok in a long time. At Mit Ko Yuan (ร้านมิตรโกหย่วน) we also had hoy lawd pad cha (หอยหลอดผัดฉ่า), a type of razor clam stir fried with fingerroot, basil, and plenty of chilies and peppercorns. Pad cha is one of my favorite Thai dishes - I love the earthy taste of the spices and vegetables, and their version with the razor clams was extremely fragrant and well balanced. In addition to these classic authentic Thai dishes, I also had a plate of sadoo lin wooah (สตูลิ้นวัว), Thai beef stew made with beef tongue - a fusion of Thai and Western cooking. You know a restaurant is old school in Bangkok when it’s a local restaurant yet they have a few Western style dishes on their menu - a tribute to the time when Westerners were invited into the kitchens of the Royal courts of Thailand and shared their dishes. The stew was a little on the sweet side, kind of sweet and tangy, but it was pretty good, and I especially enjoyed the big pieces of tender tongue in the dish. Finally, we ordered a plate of yawd fak maew pad nam man hoy (ยอดฟักแม้วผัดน้ำมันหอย), stir fried chayote leaves. And although it sounds very simple, it was extremely well done. The leaves were stir fried so they were crisp and fresh, with a wonderful fragrance of garlic. ============================================= This Thai food video was made by Mark Wiens and Ying Wiens. Check out our blogs: http://migrationology.com/ and http://travelbyying.com/ I’d love to connect with you: ►SNAPCHAT: migrationology ►Periscope: @markwiens ►Facebook: https://www.facebook.com/migrationology ►Instagram: https://instagram.com/migrationology If you enjoyed this video, consider supporting us: ►Make a Donation: http://migrationology.com/donate/ ►Thai Food Guides: http://www.eatingthaifood.com/guides/ Thank you for watching!