Tagged with Food

GalleryA bout of lag

Mohana making <em>adai</em>

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EssayA bout of lag

Matt working on the TM redesign

When we arrive at our destination and meet with people, the question is always asked "What do you want to do?" Immediately, my type A kicks in and I ramble off all the categories of things we want to accomplish, beginning with language, culture, humanitarian efforts, etc. But after a moment I feel sheepish, as though I am justifying my endeavor with a busy-bee list of things. How do you explain ... View Essay »

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Best food phrase to know in Thailand. I am "allergic to MSG."


A sinus-clearing Tom Yum with Squid. Yum.


Lunch: spicy chicken on baguette, lemon honey tea, beer, espresso


Special cappuccino: carrot juice, no water, no ice, no sugar

"It's not "100% beef", but I think they mean "100% beef, 0% cat"

— Anjuli, deciphering the contents of the khaki-colored burger we ordered (the patty had bread and onions in it)
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GalleryHong Kong Part 1

Our first week in the East was a blur of friends, food and foreign sounds and smells. We came to Hong Kong, in Matt's words, for 21 meals. And we were amongst friends for every one of them. Thanks again Keiyu, Joyce, Henry and Michelle.

It was a whirlwind of new tastes for me. There was succulent Beijing roast duck, (cha siu bao) sweet pork buns, and spicy chicken feet. There was also bits of pork wrapped in feathery light rice dumpling wrappers still stewing in a light broth. We tried hot pot filled with thin, marbled slices of beef, tender fish balls scraped fresh from a paddle, and fried fish skins that tasted like papadum. We had our fair share of sweet local crabs and an oversized crayfish covered in sauteed garlic (whose name in Cantonese means pissing cockroach). View Gallery »


Tom Yum Kai - chicken stock, breast, lemongrass, a bit of fresh ginger, chili, some sort of scallions, a bit of rice and something to give the broth a little sourness. We don't speak enough Thai yet (read: any), so this list was just based on taste. This was my favorite soup yet.

We're beginning to notice the pattern with Thai - chilis, fresh herbs, slices of ginger, some form of coconut and fish sauce. But the quantities and qualities make for a wide variety of flavors.


Our first Thai dish. It smacked of Thai takeout for the first split second but gave way to a burst of fresh flavors - salted dried fish, red chili, lemongrass, and a Ginger that tasted like spicy flowers. I've only had Thai a handful of times, usually from plastic takeout containers, and nothing whatsoever worth remembering. Why does the US have to make everything so bland and uniform?

Like most other cuisines we've had in our travels, we can't wait to get passed those one or two familiar flavors and delve into the source. We can't even say "Thank you" yet in Thai but we've managed to find a good meal. It's a promising start. Stay tuned…