Showing 1 - 5 of 5
Pure and simple
Life, Ung-Aang Talay, Published on 04/10/2013
» Nowadays you have to be ready to do some serious detective work to find a restaurant where standard Thai dishes are cooked in a way that discerning Thais of earlier generations won't shrug off.
Flavours of yesteryear
Life, Ung-Aang Talay, Published on 24/05/2013
» They still do exist, you know: real raan khao gaeng _ curry shops _ where the cook pounds the nam prik personally and takes the time to squeeze genuine, fresh coconut cream, separating it into the hua (first pressing) and the haang, instead of opening a container of dairy milk or (in hanging-offence cases) a can of evaporated milk.
Perfect end to Ramadan
Life, Ung-Aang Talay, Published on 24/08/2012
» Soi Chokechai 4 is one of those after-dark eating and convening places (Sukhumvit Soi 38 is another) where open-air restaurants and an army of vendors join forces to offer dishes of all kinds to a surging and noisy crowd.
Oodles of flavour
Life, Ung-Aang Talay, Published on 13/07/2012
» Long experience has taught Ung-aang Talay (U-a T) to keep expectations low when approaching noodle dishes served anywhere except in certain kinds of roadside kui tio shops and market stalls.
In all Modesty
Life, Ung-Aang Talay, Published on 22/06/2012
» There is a type of Thai restaurant here in Bangkok that might not look especially interesting at first glance. The outside is ordinary and unremarkable and the decor inside is simple: tables and chairs that look well-worn but clean and not shabby, menus that have obviously been around for a while, a kind of relaxed, lived-in atmosphere. But a closer look reveals certain details that send special signals to the tutored eye.