Story behind the Monster Munchies street food stall at Glasgow’s Barras Market

National World - LocalTV

We speak to Colin, the chef behind Monster Munchies, to find out more about his street food stall.

Transcript

00:00This is based on a 90s vintage toy, My Pet Monster menu.

00:05It changes roughly every month.

00:07It's all round Taiwanese burger buns, which are Baal buns.

00:11People call them Baals or Baals, but it's Baal.

00:13Salt and chilli fries, I've got my own salt and chilli mix,

00:15which I'm proud of, do you know what I mean?

00:17And the Baals as well, I'm really proud of them.

00:19I've got a good reputation for them, so I'll keep that going.

00:21Iron Brew chilli, sweet chilli sauce based,

00:23with cans of Iron Brew whacked through it.

00:25It works really well, both sweet, not overly sweet,

00:28spicy as well, so I just wanted to do something

00:31Glaswegian and Scottish as well.

00:33I used to have a restaurant, and I tried to incorporate

00:35Asian specials into my dishes, just because I enjoyed them.

00:38I go to Asian supermarkets, and I just learn,

00:41and I want to keep learning, so I just kept it going.

00:43And then I got this place, and I thought, you know what?

00:45That's exactly what I want to do.

00:47I want to join the two of them.

00:48In a way, it's not for everybody, but I want to make it for me,

00:51and if I believe in it, then hopefully, as a chef, it'll work.

00:55This is based on a 90s vintage toy, the My Pet Monster.

01:00So the big kind of face, the wee dude,

01:03it's something I had when I was a wee guy.

01:05Monster Munchies kind of worked, and it's just evolving,

01:09do you know what I mean?

01:10I just think my friend Tef, Tappen Tef, he done my artwork,

01:15so he's up and coming as well, so I love it.

01:18It's an eye-catcher as well, so it maybe draws you to it,

01:21but it's just something different.

01:22I don't want to just be like everybody else.

01:24I want my own brand.

01:25That's where I'm at.

01:26It's very welcoming, and they help you through a lot of stuff

01:28in your life, through your work.

01:31Everybody knows everybody.

01:32Everybody looks after everybody.

01:33That's the main thing.

01:34Little steps on each other's toes.

01:36I still love coming here.

01:37My family and that, it was absolutely bouncing,

01:39like rocking, especially when it was hot.

01:41So it's getting back to that.

01:42Not getting back to that.

01:43It's back to that stage now.

01:44Come here for one of the events,

01:46and you'll not be able to move here.

01:48The queue will go right up.

01:49Do you know what I mean?

01:50It's not back.

01:52It's always been here.

01:54But Ibarra's is actually better than it used to be.

01:57Do you know what I mean?

01:58So, yeah, I love it, man.

02:00Bring it on.

02:01Hello!

02:05I'm going to eat these.

02:07I've actually had them before,

02:08and they are amazing.

02:09That's why I came back.

02:11So I've got high expectations.

02:13Although, every other time I've came here,

02:16I've been vegan.

02:19So I've only ate, like, the cauliflower,

02:21which was amazing.

02:22But I've got the chicken this time

02:24for the first time ever.

02:26So...

02:27Mmm!

02:34Mmm!

02:35They've got a special.

02:37So...

02:38The honey glazed chicken.

02:40And then you put a wee bit of the kimchi slaw in.

02:43Oh!

02:44That was amazing.

02:45It was very zingy.

02:48Mmm!

02:49Mmm!

02:50The chicken's nice and sweet.

02:52And, um...

02:54Mmm!

02:56Very nice flavour.

02:57Do recommend.

02:59You guys look at the meat!

03:00Don't forget it!

03:14It's fun!

03:15I love the meat!

03:16You're such a great athlete!!!

03:17I love the meat!

03:18You're such a great athlete!

03:20You're such a great athlete!

03:24You're such a great athlete!

03:26You get that athlete!

03:27I love the meat!

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