Sonny Side — Food Creator on YouTube
@BestEverFood — HCMC, Vietnam — 9.6M subscribers
I travel to unique parts of the world on the hunt for the best food each country has to offer and share these stories with you in my videos. 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. People either enjoyed my undeniable wit or enjoyed watching me eat interesting food like sea penis, and thus Best Ever Food Review Show came to be. Best Ever Food Review Show is the first food review show exploring the unique foods of each country with a fresh point of view and a punchy delivery, encouraging empathy and understanding of other cultures along the way. From the best street food to the most insane food markets to...well...yes, sea penis, nothing is off limits (except cucumbers. Cucumbers are off limits). I can’t wait to see where this food journey takes us. Don’t forget to subscribe, so we can connect through food and travel and become Bestys!
Restaurant Reviews by Sonny Side
Restaurant specializing in exotic animals
Vietnam, Vietnam — Exotic/Vietnamese
The reviewer visits a Vietnamese restaurant specializing in exotic animals and tries soft shell turtle for the first time. The experience includes learning about the turtle farm and the culinary tradition of eating these 25-35 year old reptiles in Vietnam.
Mr. Hi's Exotic Animal Restaurant (Saigon)
Ho Chi Minh City, Vietnam, Vietnam — Vietnamese - Exotic Animals/Specialty
A comprehensive exploration of soft shell turtle farming and dining at an exclusive Saigon restaurant specializing in exotic animals. The reviewer tried multiple turtle dishes including stew, shell, organs, and blood - praising the unique textures and flavors while acknowledging the ethical complexity of consuming such rare, ancient creatures.
Santi
New York, United States — Italian Fine Dining
Chef White's $126 Coniglio al Forno at Santi is a masterpiece of high-end Italian cuisine featuring deboned rabbit filled with rabbit sausage and served with fresh handmade capellacci pasta and liver vinaigrette. The dish exemplifies how traditional peasant food can be elevated to fine dining while maintaining authenticity and exceptional quality. The succulent texture, perfect pasta, and intricate preparation showcase 37 years of culinary expertise.
Not specified - multiple establishments
New York, United States — Multiple cuisines (Italian, Chinese, Soul Food)
Sonny Side explores New York City's food culture from cheapest to most expensive options, featuring Chinatown street food, an upscale Italian restaurant with an 8,000 dollar pie, and a Harlem soul food spot with a 182 dollar fried chicken platter. The video showcases the diversity of NYC's food scene across different cuisines and price points.
Jay Thai
Bangkok, Thailand — Thai-Chinese
A visit to Jay Thai, a 40-year-old Thai-Chinese establishment run by third-generation owner Miss Jai, to explore their signature fat noodles dish. The thick rice noodles, believed to symbolize longevity in Thai-Chinese culture, are expertly stir-fried with pork and Chinese kale, layered with two types of soy sauce, fried garlic, and egg. The reviewer praised the springy texture, complex flavors, and the opportunity to taste centuries-old culinary history brought by Chinese immigrants to Thailand.
Charles Town Fried Chicken
Harlem, United States — Ethiopian-American Fusion, Fried Chicken
Charles Town Fried Chicken in Harlem offers a unique fusion experience that honors the chef's Ethiopian heritage while delivering exceptional American fried chicken. The standout dishes include perfectly crunchy fried chicken infused with Berbere spice and a luxurious lobster mac and cheese made with penne pasta instead of traditional macaroni.
Sate Ayam Boat Street Vendor
Borneo, Indonesia — Indonesian
The reviewer enjoyed authentic sate ayam (grilled chicken skewers with peanut sauce) from a charcoal grill boat vendor in Borneo. The dish featured lean chicken with a distinctly peanutty, sweet, and salty sauce that tasted delicious. The unique experience of eating on a boat elevated the entire meal beyond a typical sate vendor experience.
Cow Soy Restaurant Chiang Mai
Chiang Mai, Thailand — Thai
A visit to a renowned Chiang Mai establishment serving cow soy, a Chinese-origin dish adapted and perfected by Thai cuisine with Muslim influences. The dish features blanched egg noodles and chicken drumstick in a rich creamy coconut curry broth topped with crispy noodles and fresh herbs. The reviewer rates it as one of their favorite noodle dishes in the world.
Chinatown Rice Roll Restaurant
New York City, United States — Cantonese
Sonny Side visits a traditional Cantonese rice roll shop in New York City's Chinatown and samples a fresh shrimp rice roll. The dish features perfectly steamed rice batter with tender shrimp and scallions, showcasing authentic cooking techniques passed down over a thousand years. While the quality and texture are excellent, the five-dollar price point leaves the reviewer wanting more food for the portion size.
Street food vendor in Timor-Leste
Dili, Timor-Leste — Timorese street food
Sonny Side explores Timor-Leste's national dish, ekan saboko - a grilled mackerel wrapped in palm leaves that's been a practical food for farmers and travelers for generations. The dish delivers tender, flavorful fish with bold spices from turmeric, soy sauce, chilies, and tamarind, wrapped in charred palm leaves that steam the fish to perfection. A humble but deeply satisfying meal that represents the culinary heritage of the region.
Thai Noodle Experience
Bangkok, Thailand — Thai
A fine dining take on traditional Thai boat noodles featuring extraordinary ingredients like Wagyu tenderloin wraps, morel mushroom stuffed with beef, and blood noodles. Each element was expertly prepared with exceptional broth and balanced flavors. The reviewer was impressed by the elegance and creativity despite the small portion size.
Sylvia's
New York, United States — Soul Food
Sylvia's prepares chitlins, a traditional soul food dish made from pig intestines, using a careful cooking process that includes straining and ice to achieve their signature springy texture. The dish is seasoned with collared green seasoning, chicken rub, and various spices, then served alongside mac and cheese and collared greens. The reviewer highlights how this once-discarded part of the animal has become a sought-after delicacy that represents an important part of culinary heritage.
Mi Sapam
Phuket, Thailand — Thai-Chinese fusion noodles
Mi Sapam is a legendary Phuket noodle dish that has been perfected over 70 years, featuring fresh seafood, egg noodles, and a creamy sauce enriched with raw egg yolk. The reviewer praised the combination of bouncy shrimp, silky noodles, and delicious seafood, though noted the dish leans heavily toward Chinese influences rather than traditional Thai flavors.
Bean
Baghdad, Iraq — Iraqi
Bean is an upscale Baghdad restaurant serving Iraqi classics as fine dining. The $400 Iraqi lamb platter, prepared for special occasions and celebrations, features heritage Agassi lamb with an exquisite balance of tender meat and flavorful fat that creates a wagyu-like experience when paired with the six varieties of rice underneath.
Ketuat Kandang
Banjar Masine, Indonesia — Indonesian
Sonny Side experiences authentic Ketuat Kandang, a local street food favorite built around ketupat rice cakes and fresh snake head fish. The dish features grilled fish simmered in a rich coconut milk broth with aromatic spices, perfectly complemented by a fiery sambal. The reviewer loved the creamy broth and smoky fish, though the intensely spicy sambal proved challenging.
Winnie's Restaurant
Kota Kinabalu, Malaysia — Malaysian Chinese / Bornean Seafood
Sonny Side experiences an unforgettable breakfast at Winnie's restaurant in Malaysian Borneo, sampling an enormous grouper fish head soup that features the prized eyeball and lips. The creamy, rich broth infused with ginger, onion, and evaporated milk perfectly complements tender egg noodles and unique fish parts with gelatinous, silky textures. This iconic dish represents the strong seafood tradition of Malaysian Chinese cuisine and provides a fascinating cultural dining experience.
Street Food of Baghdad
Baghdad, Iraq — Iraqi street food, Middle Eastern
A comprehensive exploration of Baghdad's iconic street food scene including traditional dumplings, fresh bread, bean breakfast, falafel, and kebabs. The reviewer discovered that despite the USA travel advisory, the city offers authentic, delicious, and affordable culinary experiences with warm hospitality from locals.
Baghdad Street Food Vendor - Tashri
Baghdad, Iraq — Middle Eastern Street Food
The reviewer explores authentic Baghdad street food, specifically tashri, a traditional Middle Eastern breakfast dish available only in Iraq. Despite the country's travel advisory, they discover incredible value and quality, getting substantial portions for just 50 cents while highlighting the exceptional bread and authentic local experience.
Street Cart - Shalgam Vendor
Baghdad, Iraq — Iraqi Street Food
Shalgam is an Iraqi winter street snack made from turnips slow-cooked in date molasses. While the concept is interesting, the reviewer found the earthy root vegetable flavor clashed with the sweet syrup, resulting in an unpalatable combination that likely appeals only to a niche audience.
Local street food establishment in Almaty
Almaty, Kazakhstan — Kazakh traditional
Sonny Side explores authentic Kazakh cuisine in Kazakhstan, sampling traditional dishes like bishbar (sheep head on noodles with horse meat) and plov to challenge the stereotype that Kazakhstan has the worst food in the world. Through trying commonly eaten local dishes, the video investigates whether this reputation is justified or if the country's cuisine is simply misunderstood.
Kane Restaurant
Erbil, Iraq — Kurdish
Sonny Side travels to Iraqi Kurdistan to experience authentic Kurdish cuisine, culminating in trying patcha, an extreme traditional dish made from sheep and calf parts cooked for hours. The reviewer finds the food culturally significant and worth experiencing, though acknowledging its overwhelming heaviness and intensity. Throughout the journey, he explores various Kurdish dishes including mlama omelettes, cassette dumplings, roasted game birds, and finally the nose-to-tail patcha experience.
Tashri
Baghdad, Iraq — Iraqi
The reviewer experiences authentic Iraqi comfort food at Tashri, where traditional Tashreeb is made with stewed stock, bread, and chicken. The dish features deeply savory umami flavors from slow-cooked chicken and bones with spices like turmeric, cumin, and black dried limes. The reviewer is thoroughly impressed with the tender chicken and bread that absorbs all the rich broth flavors.
Folk Guru Restaurant
Thimphu, Bhutan — Bhutanese
A daring culinary exploration of authentic Bhutanese cuisine that locals prefer to keep hidden from outsiders, featuring offal, insects, and fermented foods prepared by Chef Blue at Folk Guru Restaurant in Thimphu. The reviewer discovers that these extreme foods, born from mountain survival, reveal surprising depth and complexity when approached with an open mind, from tender pig parts to medicinal stink bugs and ancient fermented yak cheese.