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Scenes from a Hoi Tod Shop
Hoi Tod is a Thai dish made by frying mussels (or sometimes, other shellfish, squid, or shrimp) in an eggy batter and wrapping up beansprouts and garlic chives with it.…
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Sushiro End Stack
I remember using QR codes for product tracking (with Keyence printers and scanners) as a salaryman around Y2K at an electronics factory on monster island. The only other place I’d…
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Makizushi Class
For the past year, Nam and I have been arranging sushi roll-making events for university students and schoolchildren. This video is a typical first attempt of trying to stuff too…
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Gogi Seki
Max’s auntie took us to a Korean BBQ buffet near her office in Sukhumvit and it’s basically the best yakiniku I’ve had in Thailand. For 500 baht ($15 US), you…
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Thai Bami (Wheat-based Egg Noodles)
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Suki Mall Like
There’s a really excellent conveyor belt hotpot right near our house – at a gas station, no less – nad I went there for lunch with Tee today. I took…
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Top Chicken Cooking Tips
Pictured above: Not chicken
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Babytapi Amemura – Osaka
Babytapi America-mura (ベビタピ アメリカ村店)
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Raw Liver at ลาบ ลับ ลับ ปรีดี 43
Either Taro or my cousin knew about an awesome Japanese street restaurant in Bangkok that serves raw beef liver – a dish once very popular in Japan that is now…
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65 baht plate lunch
This was at the very end of last year. This cafeteria-type place near our friend’s bakery (the legendary Sang-R-Thit) has since closed down, but it was good while it lasted.…
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Potak Soup
“Potak” apparently means “shipwreck,” although I haven’t confirmed it beyond a Google search.* This may be considered a variant of Tom Yum Goong, although it really depends on who’s making…
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Thai meatball
Thai meatballs (luk chin or look chin, depending on your preferred Romanization) are, like sausage, popular and of mysterious formulation — you never really know what they’re made of, even…
