Apr 6 2014
Instant Gratification
Proof that ‘fast food’ can be fresh, thoughtful and delicious, this ready made meal in a bag puts a Thai twist on a Vietnamese classic.
Gorgeous pork satay, roasted peanuts, fresh herbs, lettuce, cucumbers with chili and spicy peanut sauces on the side. 

Instant Gratification

Proof that ‘fast food’ can be fresh, thoughtful and delicious, this ready made meal in a bag puts a Thai twist on a Vietnamese classic.

Gorgeous pork satay, roasted peanuts, fresh herbs, lettuce, cucumbers with chili and spicy peanut sauces on the side. 

Comments

Mar 29 2014
2 notes
Shoal Food
Forgive the terrible pun, but there’s something incredibly soulful about these simple, dried-then-fried fish. While the war to crown the world’s greatest food city rages on - Singapore! Istanbul! Penang! Jakarta! Mexico City! - Bangkok easily claims the throne for best street snacks.
Savory, slightly sweet and chewy like Chinese pork jerky, these tiny guys are my favorite small bite day or night. 

Shoal Food

Forgive the terrible pun, but there’s something incredibly soulful about these simple, dried-then-fried fish. While the war to crown the world’s greatest food city rages on - Singapore! Istanbul! Penang! Jakarta! Mexico City! - Bangkok easily claims the throne for best street snacks.

Savory, slightly sweet and chewy like Chinese pork jerky, these tiny guys are my favorite small bite day or night. 

Comments

Mar 16 2014

Chicken soup for the soulless

Imagine the Grinch before his ‘aha moment’. Hungover from too much slivovice, the twee four part harmony lilting up from Whooville have worked his last nerve. Remember, he’s still essentially heartless so platitudes and homespun homilies just make his head pound.

Enter chicken soup for the soulless; tenderly hacked up bits of flesh, bone and blood bathed in a dark roiling broth. There’s white meat too nestled against toothsome noodles, but the knuckles steal the show.

It will cure all that ails you and fill your shriveled little heart with joy.

Comments

Feb 18 2014
 BBQ Prawn, Yawaorat Bangkok

What is it about shrimp brains? That briny, sweet elixir of the sea gods may be the single most goddamn umami ingredient on the planet. The char of the old-school coal grill reduces us to a elemental state, primitive and savage; we rip off the heads and suck the creamy innards like cavemen.
BBQ Prawn, Yawaorat Bangkok

What is it about shrimp brains? That briny, sweet elixir of the sea gods may be the single most goddamn umami ingredient on the planet. The char of the old-school coal grill reduces us to a elemental state, primitive and savage; we rip off the heads and suck the creamy innards like cavemen.

Comments

Dec 27 2013
1 note
AU’s Best Dish of 2013

After heated debate between my erudite belly and my opinionated yet wholly unreliable goldfish memory, we have a winner. 

Note that the victor is a dish, not only this restaurant’s version of it. I fell so in love with Burmese sticky rice noodles in a rich broth with scraps of chili, pork and beef that I would order it anywhere - from street hawkers to the rival noodle shops throughout Yangon. 

Not that you need reminding, but sticky rice makes everything better. Noodles included. Toothsome and glutinous, they become the perfect flavor vehicle for every last bit of goodness in the bowl.

This rendition hails from the Shan State, the chowhound promised land  bordering China to the north, Laos to the east, and Thailand to the south. 

With culinary traditions this rich and deep, no wonder it dazzles.
AU’s Best Dish of 2013

After heated debate between my erudite belly and my opinionated yet wholly unreliable goldfish memory, we have a winner.

Note that the victor is a dish, not only this restaurant’s version of it. I fell so in love with Burmese sticky rice noodles in a rich broth with scraps of chili, pork and beef that I would order it anywhere - from street hawkers to the rival noodle shops throughout Yangon.

Not that you need reminding, but sticky rice makes everything better. Noodles included. Toothsome and glutinous, they become the perfect flavor vehicle for every last bit of goodness in the bowl.

This rendition hails from the Shan State, the chowhound promised land bordering China to the north, Laos to the east, and Thailand to the south.

With culinary traditions this rich and deep, no wonder it dazzles.

Comments

Dec 26 2013
1 note

Winter in South Korea

The five hour flight from Bangkok to Seoul meant a 65 degree drop in temperature upon landing. We arrived cold yet wildly hungry as if our bodies had forgotten about a little thing called winter after many balmy months in Thailand.

Yet, I couldn’t resist these oysters fresh and icy from Gwangjang Market served by a foxy ajumma at an equally icy steel table. I kept my gloves on and warmed up later with an ingenious Korean creation called hotbars. They had me at deep-fried fish cakes wrapped in perilla leaves.

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