- Sep 26 2013
This surreal little snack - sweetened coconut jelly molded into slick rubbery ducks - reminds me why I love Thai food. It’s sly, unexpected, and authentically weird without particularly trying.
Who needs seabream with celeriac foam when you can have woon ped?
Chicken Two Ways
Should you ever find yourself in the delicious predicament of having to choose between two succulent birds, treat yourself, friend.
Shame has no place on the plate. So sidle up to the man with the hanging chicken and order it two ways: tenderized, panko-fried breast on one side and dark, earthy drumstick bits on the other.
Don’t forget the dark sweet soy made for thickly drizzling.
- Jul 20 2013
Ngwan Lee Lang Suan’s black pepper fish
Stroll south on Langsuan past the swank condos, boutique hotels and wine bars and the tony boulevard starts to lose its contrived, hi so luster. Marvel at the seven Italian restaurants in a three block radius and know you’re headed in the right direction.
You’ll see the sign first - antique red and white neon beaming in the night like a beacon to hungry travelers . The menu may be in Thai, but the food is classic Chinese. Sweet, tender hunks of white fish tossed with black pepper and garlic becomes everything you could hope for in the hands of a wok master.
Go with friends, drink beer and order family style.
- Jun 4 2013
The Four Stages of Addiction
- May 29 2013
Fat earned the hard way…
While food philosopher Michael Pollan writes another polemic about why Americans should unplug their microwaves, my mother-in-law renders her own lard from local village pigs.
She’s the everything-from-scratch kitchen heroine that Pollan romanticizes, yet she’s never read a book dramatizing the complex social history of dinner.
Maybe it’s the miracle water?