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The seafood. The wobbly seafood. Yes. This is Burough Market, the most famous place to eat in London, where you'll find a mindblowing array of London's tastiest street food. But with massive crowds and an insane amount of choices, it can be overwhelming to navigate, and it's way too easy to miss the best food gems. Guys, WE'VE GOT IRAQI DOLMA. SO, in this video, I'm spending 7 hours straight eating at Burough Market to show you all the top foods you have to try, including a few spots that completely blew me away. But first, it's going to be a long day. We have a lot of food to eat. I'm in desperate need of some caffeine, and I can smell it right here.
Okay. And so, today's filter is El Salvador. went with the filter coffee. It's in El Salvador. Oh, yeah. That's good. Oh, need caffeine immediately in the morning. But it's now 8:30 a.m. Uh, they're doing some construction, some road work right outside, so it might be a little bit loud, but officially good morning from the 1,000-year-old Burrow Market in London. It's one of the most famous food markets, one of the greatest historical food markets in the entire world. And actually, I was here last time 12 years ago. You can go check out that video. But it's been a long time. So, I'm extremely excited to be back. And to make things more fun and interesting, I've come up with a list.
So, it's going to be a little bit of a food tour challenge. We have a long list of food, some of the best food that we're going to try at Burough Market today. And with everything, place and dish that we try, we'll put it onto the list. And then I'll also include the price so you know exactly how much everything costs. And then at the end of this video, I'm going to share my thoughts and tell you my top picks, my favorite food that you have to try at Burough Market. Well, you got to start with some caffeine. Oh, that's fantastic coffee. This place is really popular in the morning. Uh, well, probably throughout the day, but fantastic. They roast their own beans here. Continual stream of people and the coffee is fantastic.
Monm mouth coffee. Highly recommended. Let's move on. The ginger pig. Oh, and I ate this last time I was at Burough Market. But if there's one thing that is revered by locals and that's loved by tourists and everyone in between, it's got to be the ginger pig. I've never heard anyone say anything bad about them. They are like true heroes of Burough Market. And I got the original sausage roll. So, one sausage roll costs £7, which is quite pricey. But wait till you see the size of this. And wait till you see how much sausage is stuffed on the inside. Wait for it. Ready for it? The insides of it. Oh, look at that.
It's perfectly caramelized and just absolutely stuffed full of sausage. And by the way, it's currently 8:45 a.m., but we got here early to be able to get as much food as we can in before they get to lunchtime at Burough Market and things get hectic and packed. That just feels so good carrying it. Here we go. Oh. Oh, wow. You have to fully extend your jaw to get a bite of this sausage roll. And when you bite down, you get that egg wash, that crispy pastry, that flaky pastry. Then you sink your teeth into that warm, juicy, fatty sausage with perfect spice and seasoning. And the outside of that meat has that crust from the baking process. It's such a masterpiece of a sausage roll because the pastry remains flaky and crispy on the top and the
edges. Yet on the inside where the pastry meets the meat, it has that perfect gooey juiciness that's absorbed the sausage fat and just it's ultra flavor. That is fantastic. This is something you absolutely have to eat when you're at Burough Market. Oh, that's hot. still absolutely steaming. It is 7 lbs, but it's so worth it because it is absolutely stuffed full of sausage. And then as you get to that where the pastry kind of connects, you have a bit more pastry side. It is unbelievable. This might be one of the greatest sausage rolls to ever exist. Highly recommend it. You can't miss it when you're at Bar Market.
It's exactly 9:00 a.m. right now. The market is just waking up. People are setting up. Uh the market is still very quiet. Wait till we see it later for lunchtime. It's going to This entire market will be packed. Uh that's why we got here so early. But that being said, actually quite a few stalls open at 9:00 a.m. and then quite a few stalls open at 10:00 a.m. So if you can get here early before the rush, it's always a good idea. Next up, we're going to try an ingredient that London was built upon. It forms the foundation of food in London. Hello. Good morning.
Welcome. Thank you. So, can you tell us a little bit about this place? So, this is Richard Howard's oysters. Here's the aonomous Richard Howard. Rest in peace. Gone to the great oyster farm in the sky. His son Tom is running the farm now, which is in Mury Island, which is here. It's about 10 miles from Colchester on the east coast. and they've been farming oysters there since 1769. Wow. And bringing them to London almost as long. So, how many generations is that? Tom is the eighth generation now. The native oysters, those will be the same oysters that Tom's great granddad will have sold and brought and sold into London. And then
we have rock oysters also grown in Murzy. They're all wild. All the oysters in Murzy. Murzy is an estine island. The oysters grow in the channels. They get sweet brackish water from three rivers. The Blackwater River is one. And then they get twice a day they get salty water from the North Sea coming in on the tide. And in these estine channels, the oysters just get all the phytolanton, everything they need to grow big and plump and delicious. The oysters, cuz they're wild, they get to grow and grow. And so we haven't got the hugest ones here today, but we got some pretty big ones for you to try.
You've been eight generations of oysters. Has your family been selling oysters in London or what? Where did you guys distribute your oysters? Yeah, mainly in London. So, I have a pocketbook at home from 1791. The original pocket book that my fourth greatgrandfather, William Howard, used to record his sales. Wow. All of those sailed most of those sales were going into London into central London. So into Billingscape and then the streets were littered with shucking stalls because it was the food for the poor. The poor people would just
be buying tons and tons of oysters and about a million oysters a week were coming into London. Wow. Yeah. I mean to be context we sell a million oysters a year at the moment as a small farm. Wow. But Murzy Island, where my oysters come from, my family and other families doing it, there's about 150 boats catching oysters at that time. So there was about a million oysters a week that were being shipped here into the city. Wow. This is absolute oyster paradise for eight generations. Incredible. I think we should just start with one of the natives for this one. I'll go no sauce, no Tabasco, just straight to get the full force.
Oh wow. Oh, that is so much flavor. That texture, that brininess, that complexity. That is phenomenal. Okay, next up for the rock oyster. And we have two different rock oysters or three. This is the first one. And this one is with some of the shallot vinegar. They just slide down. So good. That one has a bit stronger of like a saltiness to it. Great texture. melt in your mouth I love it with that vinegar, with those shallots, that crunch of the shallot. Fantastic. And I think these are the Jersey rock oysters. For this one, I'm going to do the combination of lemon. And let's do Tabasco on this one. That's a great combination as well.
Oh wow. The great thing about oysters is every oyster has a little bit of a different texture, a little bit of a different flavor. You taste the cleanliness, the purity of the sea. It's just such a pure flavor. That being said, I do love it with that tobasco, that acidity of the lemon juice. It's fantastic. And oysters like this are really part of the foundation of food in London. They've been a street food for centuries. You can imagine on the old streets of London, they were selling oysters off of barrels, standing around eating oysters. There were so many oysters that it was considered a poor man's food. Now things have changed a little bit, but you can still get the same flavor, the same standing on the street at Burough Market eating
absolutely some of the freshest, most incredible oysters. And then we have one more size of oyster. This is the superiz oyster. Well, actually he said they sometimes have bigger than this. This is pretty big size. That's definitely a couple of a biter oyster. Um, let's add some of the shallot vinegar on this. These big oysters can take a bit of dressing cuz they're p they're strong. Has a lot of flavor. Okay, I'll do some dig down deep. Let's load it up. Mint, coriander, and a few chili flakes with white wine. A bit like chimmy chur, I guess.
Want to get some of that chunk. Nice. Okay, good. We're good. Thank you. It's getting juicy. Okay, here we go. Oh, wow. You want to chew that? Well, though, that is a onebiter of happiness oyster. And he said he did mention that the bigger oysters are often more intense cuz they're older. So they become a little more seafoody, a little more salinity to them. And that is a nice strong oyster. But it's so good with that vinegar, with that parsley and shallots. So good. Richard Howard oysters. Absolutely fantastic. So fresh. It's been a family tradition. It's been a London tradition for hundreds of years.
Oh, that was phenomenal. Nothing like oysters in the morning. But can you imagine eight generations of oysters? Oh, next up we are at Capacin. Um, and you smell the cheese in the air and making the cheese sandwiches. The legendary cheese sandwich right now. And then what type of bread are you using? Oh, it's Palan Sao. So, it's a bread from Paris originally, but they've got a bakery in London. Okay, cool. It works well with this sandwich. It's quite a dry sourdough and it's baked in a woodfired oven and it's got a very dark crust. See that crust?
Yeah. I mean they I think they do this for the English market. This is for the French Oh, okay. We like the French market. The crust. Yes. For sure. Okay. Here it is. Oh, that's so hot. Right off of the griddle. This grilled cheese sandwich has reached a mythical status level. It is like one of the gold ticket items that you have to try. And they're using capacin British cheese. He adds in a mountain of grated cheese, mostly Montgomery cheddar. It grills in the toaster. The cheese just oozes out so it melts in the center. What's the best thing about it is, let me just unravel all that paper
so that you can see the magical beauty of this grilled cheese sandwich. The bread is so thin, but then you have the uzi cheese in the center. And then you have the crispy cheese on the edges that's spewed out and kind of crustated onto the plastered onto the sides of the bread. And then you also have the onions and the leaks on the inside. Oh, it's steaming with the melted cheese. Here we go. This is one of the world's great grilled cheese sandwiches, that Montgomery cheddar. It starts with the cheese that has such an incredible flavor, complexity, just enough saltiness, but taken to the next level because of the toasting technique. And because the
cheese is shredded rather than sliced, so it allows it to seep out and coat onto the sides of the bread and crustate, is that a word? Can I use that word? crust state onto the slices of bread creating this crispy uzy cheese with just enough onions to offset to change the flavor. Wow, that's good. It's a next level grilled cheese. We got to move on to the next spot. We're on a roll already this morning, but next up, we're trying one of London's most talked about foods at the market. We are going to eat one of the most famous sandwiches. And you can already see even though it's now, what time are we at now? 10:30 a.m. already there's a crowd standing around waiting for their sandwiches. Nice to meet you.
Lovely to meet you. Yeah. Can you just tell us a little bit about the Black Pig? Yes. Basically, we're a sandwich shop based in Bur Market with a strong focus on sourcing our ingredients. So, we only use freerange pork from a farm up in Suffukk. We use as much produce from around the market as possible. So, that's really important to us. Um, and yeah, we basically just created a sandwich that we think is quite unique, pulling in a lot of different flavors, which we don't think you can really get anywhere else. So, it all begins here at the toasting station. The bread is ready and that goes down the line.
All going in for the pork cracklings go on. Okay, the sllo goes on now for the pulled smoked pork. And then that continues down the line. Okay. Oh, is this is the salsa verde? Salsa verde. Yeah. Goes on. Wow. Pepperi as well. And we cut it up. Wow. Oh, the cross-section. Okay. Into the plate. Grated Parmesan goes on top. Wow. Amazing. Thank you very much. Wow. That is hefty. That final grate of 30mon aged parmesan makes it so aromatic and just makes your mouth water. But the entire process, they have a system down. That slowcooked whole pork shoulder that's smoked in
those eggs. As soon as they're open, it's like a continual non-stop assembly line of this perfect sandwich, which is actually called the best one. And the owner was mentioning that because they originally had the honey truffle parm, but then everyone started asking, "What's the best one?" And this is it right here. It is beautiful. Oh wow. My first bite, I got a huge piece of pork crackling. That crispiness inside of that fluffy bread with the aroma of that parmesan, the complexity of that parmesan. I got a little bit of that pulled pork in there as well. You taste the truffle infused mayo. The richness of that mayo and the richness of the pork is offset by that basily h salsa verde. Basily or herbaceious. Oh, it's so good.
They really have like created the ideal sandwich. It's so gourmet. Like all the components are such good quality, sourced locally, all put together. It's like a perfect balance of all the ingredients. This is a world class. It's a phenomenal sandwich. Mhm. And as you start getting further down into the depths of your sandwich, you really start to taste the complexity and the smokiness of that pulled pork, the juiciness of it. It really is like an entire roast barbecue dinner meal allin one sandwich. This is the ideal sandwich. Oh yeah. Okay, here's a fresh batch of the paella. Look at the size of that pan. It's huge. So, we're back now at Bomba Paella. All the paella is ready. That's a huge pan. He just brought out a fresh
pan. That rice has simmered down. All the juices have come out of the seafood from regular prawns to the jumbo king prawns to lobster. Oh, there I think there's two types of lobster. The like the New England style lobster and the king crab on top, peas on top, muscles, scallops. Oh, it's a such a beautiful just a rainbow of colors. And it's massive. Nice. Now it's beautiful. It is all the colors. Tiger shrimp. All those Everything. Yeah. Everything. All the seafood you can imagine all on top of your paella. So, a huge thank you to Bomba Paella. And yeah, come back here. The finished
paella. It is loaded with seafood. The seafood is huge. Everything from lobster tail, the jumbo tiger prawns, regular prawns, muscles. There's so much seafood. It's such a mountain of seafood. You can't even see the rice underneath it. But I can assure you there's rice under there. Let's get some of the rice first just to warm up our taste buds. Oh, that is an intense meaty like caramelized flavor to it with the rice that's cooked al dente. So, it has a little bit of a crunch to it. Perfect. Gets absorbed all that broth, that meat broth, the chicken. So, I think they actually sauté down the chicken so it releases the chicken juice and it kind of like creates that caramelized chicken juice and then it's scraped up
and then it's um that absorbs into the rice creating all that flavor. Okay, let's do a squeeze of lemon. Okay, look at the size of this scallop. Oh, it's massive. Look at that. That wobble. Oh wow. Sweetness, wobbliness absorbed with that paella flavor. Okay, let's do one of the jumbo tiger prawns. Look at the size of this. It's all curled up. But if you were to flatten it, it would definitely be the length of your face. Let's do one of the jumbo prawns. Let's remove the head. Peel the body. Things are getting juicy.
Okay, you got to bite the head. The garlicky, the butteriness. Bite all the juice out of the head. Then you go in for the body. Oh, that's firm. That is meaty, sweet, gigantic tiger prawns. Oh, man. Thank you so much. You're welcome, man. Thank you so much. Okay. Really is a mountain of seafood. Yeah, that's so much flavor condensed into that rice. Absorbed into that rice. Okay, let's try the lobster tail. Look at the lobster tail.
Oh, it's just dripping with like garlicky butter. Oh, the lobster, the juiciness, the butteriness. You can smell the garlic, the seafood, the wobbly seafood. Yes. licky butter. Like juicy with garlicky butter. Oh yeah, this place it's right in the heart of Burough Market. You can't miss it. If you love seafood, this is a must eat when you're at Burough Market. Why do you think that? Well, that place, I got to be honest with you. I think the plate with the lobster and paella cost £27, but those guys just totally hooked me up and they gave me like every single seafood they have on one plate. That might have been
more expensive, but yeah, great, nice guys right in the center of the market. Next up, we're trying a place that's known for having the longest lines at Burough Market, and a lot of people say it's overpriced. What do you think? How many? One. One. Thank you. How many guys? All right, guys. Moving down. Moving So, next up, we're eating one of the most popular foods at the market. Thank you. Oh, it is fast. Look at all the strawberries lined up here. Okay. Oh, they dunk it in the chocolate. Okay. Thank you.
Enjoy, guys. Have a good Thank you. Will I get my beautiful face, man? Oh, you sure. Hey, man. Nice to meet you. Nice to meet you, sir. So, it's just non-stop strawberries all day long, right? Spanish strawberry and Belgium chocolate, sir. We say match made in heaven. You know, Belgian chocolate. Very cool. Strawberries with melted Belgian chocolate. I think you'll pretty much see it in everybody's video that comes to Burough Market. We had to try it. Let's get a nice juicy. They are really juicy. Really, really ripe strawberries. Oh, and the chocolate just kind of clings to every strawberry. Half melted, half like hardening on the strawberry.
That is pretty amazing. I mean, it's just a pure juicy, extremely ripe, extremely sweet strawberry. Hint of acidity to contrast that nutty, sweet, creamy Belgian chocolate all together in one bite. Definitely worth it. Yeah, it's great. Let's go for another one. It's a simple combination, but it actually quite works quite well. Chocolate doesn't overpower the strawberry. Still get that nice strawberry flavor. Just that nutty sweet chocolate. Yeah, it is very popular for a reason. It's also very, very visual. And next up on our tour of Burough Market, there's a big surprise for you.
Let's go. I think it's right up here. It's going to be a huge surprise. Right now is almost exactly noon and things are getting hectic for the lunch rush at Burough Market. There he is. He can recognize that orange shirt. Uncle Mark, what are you doing here? Uncle Roger, what are you doing here? Auntie lives on holiday, so she make me work her store. Still a new job. Yeah, new job. Last time you beat me up at Tai Fox, Uncle Ro just still remember.
I still remember. You still remember your Muay Thai moves? Of course. I know all the move. So, Uncle Roger, tell us about this place. Oh, welcome to Maymay. This is Singaporean copy, but Uncle Roger feel almost as good as Malaysian version. The best dish here is Nasi Lak. All right, so let's try the nasi lak. Do you know who this guy is? This guy very famous, you know. So, just make nasi lak. Don't tell around.
Oh, we got the fried chicken going right now. Correct. I am goring. So, we have the nasi lak here. This is the coconut infused rice. Some cucumbers go on the side. Then moving over for that sambal. Yes. And then the crispy anchovies. Oh, you got to have peanuts. Great. And then over to the egg. The walk station. The egg drops into the oil. Oh, bubbles up with that yolk in the center. Beautiful. Egg is ready. In the meantime, a fresh batch of fried chicken is ready. chopped up onto the knife. Okay, that comes over.
Slide that onto the rice. Oh, and the egg goes directly on top of the fried chicken. Wow, that is fully loaded. Nasi leak. Okay, Uncle Roger. Man, just like Singapore and Malaysia. This one actually look very good. It's piled high. The fragrant rice, the sambal, the anchovies, fried chicken, the fried egg on top. This coconut rice also. Should we try the rice first? Let's just try a little bit of that rice. M. Cook well. Mhm. Now Roger can tell you enjoy it.
Oh yeah. Cuz your eye gets fragrant. Oh, that's fragrant. Every individual grain of rice. Okay. What would be the next thing you want to dig into, Uncle Roger? I think you crack the egg. And then you pop the yolk. Get a little of the sambal in there. Oh yeah. Put some peanut on your spoon like this. Crack the yolk. Pop the yolk. Oh, nice. Let that yolk run into the rice. Get a little bit of peanuts. Scoop in with the yolk.
Let's get a little bit of that sambal on here as well. M. There we go. M. M. All the different texture, the crispy peanut, the runny yolk, the creamy yolk. Oh, wow. Yeah. The salty sweetness of the sambal, like the garlicky shalloty flavor. So good. Oh, so good. And you haven't even tried the best part, the fried chicken. Oh, yeah. Looking forward to that. Oh, nice. The sambal has a nice little kick to it. No sweetness in nothing for you. I'm gorgeous to see you eat the spiciest sam papaya s.
Oh wow. Not bad. That batter nicely seasoned a little bit peppery with a juicy moist chicken on the center. This western style fried chicken it nice. In Malaysia if you eat fried chicken with nasi lamat we call it ayam koran parumpa. It not like batter like this. Yeah. It make the batter made from spice mix and the bara has like lemongrass and all the like herbs in it. Right. Grind up then deep fried. But this one very good also. Very good. Actually, it's fantastic that you can get Malaysian Singaporean food. Nasi lak right at Burough Market in the heart of London.
You're going to eat in this market all day, man. Don't eat too much. You have 10 more store to visit. Got to pace myself. Yeah, you're going to get wet. You're going to get fat. probably will be spending the night here at Burough Market. Really a fantastic plate. Nasi Lak. Such a diversity of flavors. Everything mingled on a plate. Highly recommended. Yeah. When you're at Burm Market, come have Nasi Lak Maymay Restaurant. It's always great to see to hang out with Uncle Roger and he's actually in London opening a restaurant. So go check out his restaurant, new restaurant in
London. And we're on our way to the next spot. Hello, Mr. Mark. Phillip, nice to meet you. Good, good, very good. Nice to meet you as well. Here we are at Juma. But tell me about this place. So Juma Kitchen, right? So yeah, we started in 2013 as a pop-up supper club concept across the whole of London. I was hosting these dinners and it was my dad's food that I had at home that I that wasn't out there and I wanted to do something about that. I wanted to put Iraqi cuisine in front of people. Cool. So I built the brand for five six years doing all these pop-ups and then 2019 is when Burough Market happened and
um yeah we've been here for like six seven years and it's been a journey and it's just an incredible feeling to introduce like tourists from across the world introducing them to Iraqi food. Wow. food smells, looks outstanding, and I love we're right within the heart of Burough Market. And they're cooking over charcoal. You can already smell that aroma, the kebabs, hissing, sizzling over that fire, the juices coming out, the fattiness. Oh man, it's going to be so tasty. Um, and then also they're very well known for their kuba. The owners friendly, really nice spot. That's the potato chop. That's the mushroom chap. Okay, that's the kubet halib, which is the rice shell, the original guy, and the spinach faya.
Wow. All comes with our homemade sauces as well. Cool. I just love the energy. Love his passion. You can tell he's doing what he loves. And that's actually like one of the stories of the entire market. People are so passionate about what they do. That's what makes this market so special, the people behind the food. And I cannot wait to try his Iraqi food. Let's start with a Kuba. normally only do it on Let's Let's pop this. Let's crack this open. Oh, this one is the mushroom chapley. That's what we're starting with. You smell the truffle. Oh, you do smell the truffle in there.
I think that's potato on the outside with the fragrant mushrooms in the center. A little bit herbal, the fragrance of the truffle. That is delicious. Moving on to the I think this one is the classic the rice batter. Oh, it's so crispy. Let's crack it open. Oh, filled with minced meat. That poof. Oh, you smell like the cinnamon nutmegy aromas to this. Oh. Oh, I love kuba. Oh, this is phenomenal. That tastes just like the kuba you would have in Iraq. And the rice crispiness, the minced meat, the fragrance. I do want to really I'm like desperate to try that ama sauce. That kind of like pickley preserved mango flavor with that acidity and sweetness to it. Perfect pairing. That's fantastic.
A mixed grill, Mark. Cool. Thank you. Rice goes on. Oh, immediately right off the grill the chicken and are the kebabs lamb. Lamb, of course. Extra fat as well. Extra fat Iraqi way. Exactly. Any chili sauce? Yeah, sure. And what about some garlic mayonnaise? Sure. I'll do it however you all sir. All homemade. I eat everything. And we just finish it with a little dusting of some mac.
Oh, nice. Perfect. Let's try that chicken first right off the grill. Oh, that's wonderful. The tenderness of the chicken, but it's so juicy. The marinade goes all the way to the center of the chicken. And also, they have these nice pickled peppers. Bite into that. Oh, that's a lot of juice in there. Fills your mouth with that briny pickled pepper. Excellent. Okay, now time for the kebab. The minced meat, minced lamb, extra lamb fat, and we just pick it all up. The fatty lamb. Oh, and as you chew, the lamb flavor is released again because of the fattiness of it. It soaks up all that smoke as it hisses down and the beads of fat drip
down into the charcoal. It hisses up and embeds it with smoke. And this meal, this entire meal just brings back great memories. It's just fantastic that you can get such great Iraqi food. Hadboro Market. Every Sunday we do a dolma here. It's only a one-off dish that we do honoring traditions and honoring like dishes that are often only found in people's homes. We reveal this big pot every Sunday. We've done a mini one for you today. Oh man. For you and your fans. No worries. Okay. So, we're getting really lucky because dolma is really something that you find in Iraqi homes actually.
Also, yeah. In the home. And so, oh, we are getting very lucky. We do this. We normally do it only on Sunday, right? We're going to do this. Oh, and the flip over. Yes, of course. Bottoms up. Oh, the reveal. The mini reveal. Us. It's a bit bigger. It's still pretty big, man. We got some lovely caramelized lamb that's stuck to the bottom of the pan. Oh, wow. Look at the lamb down there. All the lamb ribs.
All the sweetness. Look at that. Falling off the bone. Oh, man. slowly cooked in like lemon, pomegranate, tamarind. Wow. So, we're going to give you a nice mix and blend. Wow. Thank you. This is our family spice blend mixed with rice and um tamarind, pomegranate, molasses, lemon juice. Guys, we've got Iraqi dolma. We normally ONLY DO IT ON TH SUNDAY, but today we do it as a oneoff special. Chili sauce. Yeah. Enjoy, brother. Oh, man. That is special. Thank you very much. Let's go for a grape leaf first. Oh, wow. The pomegranate, the like beautiful acidity, the creamyness of the rice that just melts in your mouth. And
then you get the aftertaste is all the fat of the lamb which is melted into the bottom of the pan and it's just reabsorbed into all the doma. That is so tasty. And check out this little lamb riblet. You can see it's like melting. All the fat is melting. And this is from the bottom of the pan. You can see that sear. Fatty lamb is something that will never get old in your life. Oh, that melts in your mouth. The amount of flavor. It's so tasty. And that's what's flavoring all of the doma. Okay, let's part the lamb, though. Let's move into the onion. Oh, it's squeezing out.
This is a onebiter, but for the sake of seeing the cross-section, seeing what's inside, let's take half a bite. Never mind. Couldn't do it. You got to take the whole thing in one bite. If you bite down that pressure, it just squeezes out the backside. You got to take it all in one bite. Everything is good. But this doma is super special. It is fantastic. Oh, here's one that's half open already. We can see the inside. See the rice, tomatoes, spices in there. Hi, sir. How are you? Highly recommended. Juma Kitchen. Don't miss it. As of now, we've been eating for nearly 5 hours. But there's still some spots you'd regret leaving Burough Market without trying. But we've had a lot of savory food. I think it's time for
something sweet. And actually, just on the outside of Burough Market, uh we're actually right next to where we began at Monmouth Coffee is one of the best gelatas, not only at Burough Market, but in London. Sour. Nice. So, we got two scoops. Lemon. I always like lemon gelato. And then mango. Let's try the lemon first. And then she gave a little squirt of chocolate on it as well. Nice and sour. Nice and sweet. Nice and cold. Oh, I always love lemon gelato. One of the best gelatoes with that acidity. Ah, it's so refreshing. Okay. And then let's go for the mango down there. That is the real proper strength and
flavor of mango. Yeah, it is really good gelato. That combination of the sweet mango and the sour lemon. Fantastic. Next up on our burough market tour, we're at a place called Gourmet Goat. Serves Mediterranean food and they're famous for one wrap that we're going to try. The chili sauce. So, bread, green chili sauce. That's the green chili sauce. Yeah. Nice. Saziki. Oh, great. Saziki yogurt. Yeah. Herbal yogurt. And then the wa nice big huge piece of lamb kafta. Goat ka. with salt spice.
Goat kfta goes in. Lemon juice. and parsley to finish. A little parsley. Wow. That's a little white. Huge kofafta. And then that gets wrapped up. Yep. Thank you very much. Loaded. So this is a stall that serves criate food. Uh food from Cyprus. And so this is their famous kid goat wrap with the thick bread with that green chili herbal sauce. That's a ziki in there. And that's a sizable kofa in the center. I guess it's goat. Oh, that's tasty. Oh, with that creamy yogurty taziki. I love that fresh parsley on it. And within the kfta, it's like a loose crumbly mixture of ground meat, minced meat with a lot
of onions in it. Have some spices in it as well. That's nice and hearty. Really a generous like size of kafta. No, one of the things you'll be blown away by is just the quantity and variety of food that's available at Bar Market. There's just non-stop. It's so diverse. There's so many cuisines available, both traditional and creative and just new things. And that's also what makes the market so exciting. It's also very tasty. There's like a great lunch on the go. Next up on our ultimate Burough Market food tour, back to savory. And I wanted to try Lua pasta, which is known to be some of the best pasta at Burough Market. And they're famous for probably all the pastas, but one of their most
famous pastas is the tortillini stuffed with burata and truffle. And so, yeah, this is handmade pasta. Oh, and it comes with a mushroom sauce. Okay. I She said it could come with a any sauce of your choice. They had a variety of sauces. I just told her, "Give me whatever sauce she recommended. Mushroom sauce." Let's do a onebiter. Oh yeah. Wow. That is fantastic. Oh yeah, that is fresh. The burata oozes out with the aroma, the fragrance, the perfume of the truffle. Then that sauce, that creamy mushroom sauce. Not too much mushrooms in there. You just get the creamy butteriness of it. fragrance of
the mushrooms, the parmesan grated on top. Very handmade, very tasty. Okay, for our next one, let's bite it in half. We can see the cross-section. You're probably thinking I always like bite half to see the cross-section, but oh, even I'm curious to find out how it looks on the inside. Really is fantastic. Look at that burata in the center. So, let's bring up our list. Everything we have eaten today at Burough Market. It has been a journey. We've had a lot of food, a lot of variety. Check out all the different dishes we've tried. But there's one more thing we absolutely cannot leave Burough Market without trying.
Well, welcome to Bread Ahead. Again, this is a stall that is so well known that nobody misses when they come to Burough Market. They're known for their donuts. They actually have a variety of different stuffed donuts, custard donuts, but their most famous is the creme brulee. Okay, here's comes a fresh batch. So, those are donuts filled with custard first dipped in the sugar, like a brown sugar, right? They get a dip and that sugar just sticks to the top, sticks to that custard in the center. Then it goes back into the tray.
Okay. And now it gets the full on sugar treatment. Oh, a small little mountain of sugar on top. Oh, for the creme brulee. All the sugar on top of the doughut. It gets scorched onto the top of the doughut. Look at the way it just melts down. Okay, that is a really cool process. They just brand it with that searing, that hot coil, which is on fire. It's It's so hot. It's red. Let's pull this out. Here we go. Had to go for the creme brulee. Completely hardened branded sugar on top. Let's bite in. That custard literally shot up the top. Went up my nose a little bit. As I bit down, you get that crispy sugar. He put on like a handful of sugar, but it's not overly sweet. It's perfectly sweet. That
smoky caramelly melted sugar plus that crispiness. You get that really soft, fluffy doughut. The granules, the crunch of the sugar. The sugar just kind of shatters in your mouth. Absolutely loaded with custard on the inside. It's really good. Yeah. This is another one of those stalls that literally everybody who eats there, Bread Ahead, everybody recommends it. Locals, tourists, people say Bread Ahead is one of the top doughnut shops in London that you have to try. It is superb. Yeah, it really is delicious. You wouldn't want to miss this. It's been the ultimate Burough Market food tour. Uh, a mission accomplished.
Let me just pull up the list of everything we ate. Yeah, we did pretty well. We ate a lot. What stands out is the quality, the variety, and the food has been delicious. I love the mix of cultures that are all represented at Burough Market. But what stands out to me the most is the passion of the people behind the food. Again, here's the full list and the full prices of everything we ate. I hope this gives you some ideas of the best food you have to eat when you visit Burough Market when you're in London, which is an absolute must. And now for the moment we've all been waiting for. What was the highlight?
What was the best food? It's such a tough choice. I need a moment just to think about it. Honestly, I know you guys are all going to say that I can never choose a favorite because I'm just I just love so much food and the variety. You can't compare them quite. But my favorite things were the sausage roll, the oysters, the black pig sandwich, the nasi lak, and Juma kitchen with the Iraqi food. But that being said, everything was fantastic. Everything was really good. You should really try the entire list. And a big thank you for watching this video. Remember to give it a thumbs up and also I'm going to link the next video here. We're eating our way through London, eating some of the best food. So go check more of the videos and thanks for watching.
