Davidsbeenhere — Food Creator on YouTube
@Davidsbeenhere — New York, United States — 1.4M subscribers
I travel to the corners of the world hunting the best food each place has to offer, and I bring you along for every bite, every story, and every “wait… people eat this?” moment. Hey, I’m David. I’m from the US, but my stomach lives everywhere. For 15+ years I’ve eaten through 100+ countries on 6 continents, chasing street-food legends, family-run holes-in-the-wall, and markets that feel like a friendly brawl. DavidsBeenHere is food-first travel with a point of view: don’t just taste it, learn the why, culture, history, and the people behind the plate. If it’s delicious, unfamiliar, or comes with a story, I’m in. If it’s a tourist trap with a ring light, I’m out. Subscribe and come get lost with me, one dish at a time. For business inquiries: [email protected]
Restaurant Reviews by Davidsbeenhere
Iraqi Fish Restaurant in Baghdad
Baghdad, Iraq — Iraqi
The reviewer experiences maz goof, Iraq's national dish of fresh carp roasted vertically over an open fire in Baghdad. The fish is simply seasoned with olive oil, salt, and sometimes tamarind, served with fresh basil, herbs, and crispy samoon flatbread. The reviewer is impressed by the smoky, juicy, and completely unique flavor achieved through traditional slow-cooking methods.
Sue Brothers and Lin Kang
New Amsterdam, Guyana — Chinese (Cantonese)
The reviewer visits New Amsterdam, Guyana to explore the legendary brown bag fried rice at Chinese restaurants Sue Brothers and Lin Kang. The fried rice, made with fresh vegetables, meat, and served in a paper bag with pepper sauce, is praised for its authentic Cantonese preparation and unique flavor. The reviewer loves the experience and the cultural fusion of Chinese-Guyanese cuisine.
Burn's and Sons
Georgetown, Guyana — Guyanese
The reviewer visited Burn's and Sons just outside Georgetown, Guyana, and tried exotic local dishes including capybara, curried iguana, and bitter melon. Each dish offered unique flavors and textures, with the capybara standing out for its sweet and tender cassareep preparation. The experience was described as a totally unforgettable adventure into authentic Guyanese cuisine.
Mombasa Street Food
Mombasa, Kenya — Kenyan street food, Indian, Swahili
A vibrant exploration of Mombasa's underrated street food scene featuring Indian-influenced and Swahili dishes. The reviewer highlights exceptional standouts like mutton biryani, crispy samosas, and the unique Swahili pizza, praising the bold flavors and authentic food culture throughout.
El Turko
Miami, Allapattah, United States — Turkish
El Turko serves exceptional Turkish breakfast and traditional cuisine in Miami's Allapattah neighborhood, with award-winning dishes like perfectly crafted manti, tender kebabs, and decadent kunefe. The restaurant, owned by Chef Gokan from Adana, has won four awards in four years and is famous for serving authentic Turkish breakfast all day long, featuring high-quality ingredients prepared with traditional methods.
Doya by Chef Erhan Costen
Istanbul, Turkey — Turkish
Doya by Chef Erhan Costen is celebrated as one of the best Turkish restaurants in the world, showcasing innovative takes on traditional Turkish cuisine. The reviewer highlights standout dishes including woodfired kebabs, grilled octopus, shrimp saganaki, and the chef's signature short rib baklava, praising the quality and creativity throughout the meal.
Fatboy Doubles
Port of Spain, Trinidad and Tobago — Caribbean/Trinidadian Street Food
Fatboy Doubles is home to Trinidad's famous ham and cheese doubles, a gourmet twist on the traditional chickpea-based street food. The reviewer praised the creative fusion approach, high-quality ingredients like New Zealand cheese, and unique flavor profile, rating it 8 out of 10 for its innovative take on a classic Caribbean dish.
Curry Crafts
Paramaribo, Suriname — Surinamese, Caribbean, Indian-influenced
The reviewer visits Curry Crafts in Paramaribo to experience authentic Surinamese street food, specifically fresh masala crab. The restaurant, run by Michelle and her cook sister Visha, sources massive crabs daily from local swamps and prepares them with homemade masala spices that create unforgettable flavor. The reviewer raves about the masala crab, shrimp, and duck dishes, calling them mind-blowing and among the best food in the world.
Fernandez Bakery
Paramaribo, Suriname — Dutch-Surinamese Fusion
The reviewer visits Fernandez Bakery in Paramaribo to try classic Dutch-Surinamese street food. The oliebol is praised for its fluffy texture and creamy sugar filling, while the puffer jets showcase a creative fusion twist with savory toppings of salted meat and local fish. The bakery represents authentic Surinamese-Dutch culinary heritage.
Patrick's Home Studio Restaurant
Paramaribo, Suriname — South Asian, Brazilian, Caribbean Fusion
David visited Patrick's home studio restaurant in Suriname for an exclusive dinner featuring world cuisine inspired dishes. The standout item was the masala ducks doubles, which multiple guests rated as the best they've had even compared to versions in Trinidad, Jamaica, UK, and New York. The meal featured South Asian inspired soups, Brazilian picana with beans and farova, and creative dishes like fa with fried noodles, all served in an intimate setting.
Alfie's Blackfish Stand
Barley, Saint Vincent and the Grenadines — Caribbean, Saint Vincentian traditional
The reviewer visited Alfie's blackfish stand in Barley, the blackfish capital of Saint Vincent and the Grenadines, to try pilot whale prepared as a traditional local stew. The blackfish was served with bread fruit, codfish, pilow rice and peas, and fresh vegetables in a flavorful, salty broth that the reviewer found delicious and comparable to calamari in texture. This is a highly sought-after local delicacy that sells out daily before 11 AM, particularly on cruise ship days.
Jamal's Doubles Stand
Kingstown, Saint Vincent and the Grenadines — Caribbean/Trinidadian Street Food
A visit to Jamal's doubles stand in Kingstown revealed an authentic taste of Trinidad in St. Vincent. The vendor, a Trinidadian with roots on the island, creates exceptional doubles that sell out by 8:30 AM, featuring perfectly cooked chickpeas, shadow benny sauce, golden apple, and kuchilla. The reviewer praised both the doubles and cheese pie as reminiscent of the original Trinidad experience while adapted to local preferences.
Bushbar
Vermont, Saint Vincent and the Grenadines — Plant-based Caribbean (Ital)
Bushbar is a wellness retreat in Vermont offering plant-based ital food in a lush garden setting run by owner Zen. The reviewer enjoyed the fresh, organic ingredients grown on-site, homemade beverages, and the holistic experience combining food, art therapy, and nature. The overall experience was highly positive with everything prepared simply and naturally.
Jack's Beach Bar
Bequia, Saint Vincent and the Grenadines — Caribbean, Latin American fusion, Seafood
Jack's Beach Bar on Princess Margaret Beach in Bequia offers exceptional Caribbean cuisine with a creative Latin fusion. The chef prepares fresh seafood daily including ceviche, coconut shrimp, and unique jerk chicken arepas, all beautifully plated and showcasing local ingredients. The stunning oceanfront setting at sunset makes this a must-visit destination.
Barley St. Vincent
St. Vincent, Saint Vincent and the Grenadines — Caribbean, Local/Traditional
The reviewer visits Barley St. Vincent to experience blackfish (pilot whale), a traditional local delicacy prepared in two ways: stewed and crispy skin. Despite the unconventional nature of the protein, the reviewer appreciates the cultural significance and unique flavors, describing the meat as chewy like calamari and the skin as meaty and gelatinous like jerky.
New Amsterdam Street Food Vendor
New Amsterdam, Guyana — Caribbean Chinese Fusion
A visit to an authentic Guyanese Chinese street food vendor in New Amsterdam serving traditional fried rice in brown paper bags. The reviewer praised the fresh ingredients, bold seasoning, and unique Caribbean-Chinese fusion flavors that come through in this no-frills street food preparation.