At the center of Bangkok's world-renowned culinary scene is a market known as Khlong Toei. It's one of the world's largest Wet Markets, and one of the last surviving in a global metropolitan center. Khlong Toei is open 24 hours a day, 365 days a year, and every hour sees new ingredients arriving from all corners of Southeast Asia and a rhythm only understood by those who work within the famous- or infamous- market. So to understand Khlong Toei, we spent a full cycle- 24 hours- inside the narrow alleys, joined by chefs, customers, historians and workers to try to leave with some kind of picture of the market that feeds Bangkok.
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0:00 - Introduction
1:32 - Across the Moat
3:54 - The Produce Behind the Food
6:00 - The Origins of Wet Markets
9:23 - A Walk Around
10:42 - Visiting Khlong Toei with a Master Chef
12:56 - Definitive Ingredients
15:55 - East and West
19:11 - The People of Khlong Toei
22:16 - Building a Market
24:45 - Seafood
26:55 - Migrants from Myanmar
28:35 - The Hidden Burmese Canteen
31:34 - Wet Markets and Grocery Stores
35:35 - The Strike
39:13 - Bangkok Pat
41:47 - The History of Khlong Toei
45:37 - The Market at Night
47:58 - Chef Riley Sanders
49:42 - Rare Ingredients
52:53 - The Soul of the Market
54:54 - Stories from a Michelin-Starred Chef
57:19 - 2 AM
58:53 - A Long Rant
1:04:27 - Sunrise
1:07:32 - Breakfast
1:10:30 - Reflections on 24 Hours
1:12:43 - Khlong Toei
1:15:16 - The End of a Very Long Day
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Video Credits:
https://youtu.be/rXBmHRGdZ40?si=WLIzr2DoBLThyAFD
https://youtu.be/MJeuZr75NZE?si=rp-u-Mv8d07hffBV
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