Thailand

Apr 02, 2008 | Post by: Phil Lees 9 Comments

Poorism

Bangkok’s Lebua hotel, which is organizing the dinner, is no stranger to publicity – or to Michelin-starred chefs. Last year, it put on a decadent feast billed as the meal of a lifetime for $25,000 a head. Six three-star Michelin chefs were flown in from Europe to cook the 10-course

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Mar 13, 2008 | Post by: Phil Lees 4 Comments

Khao soi street view

I’m sure that when people develop mapping applications, their idea is not for people like me to use them to point out where you can get the best khao soi in Chiang Mai. But that’s what I’m doing. Promising startup MapJack has started mapping cities from street level (just like

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Dec 13, 2007 | Post by: Phil Lees 1 Comments

Menu For Hope 2007

What is Menu for Hope? It’s when food bloggers from all over the world join together, and take leave from our usual obsession with our own stomachs. Throughout the year, we tend to wank on about food, beer, wine and other such visceral pleasures, but for two weeks every December,

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Dec 07, 2007 | Post by: Phil Lees 5 Comments

Pig’s brain tom yam and the morbidly obese dog.

Austin told me that there would be pig’s brain tom yam. An offal and coconut soup aberration buried in Bangkok’s inner suburbs within walking distance of some of the other rarer gems in Thailand’s food scene. A mere taxi ride from the Gut Feelings safehouse where I was holed up

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Dec 04, 2007 | Post by: Phil Lees 1 Comments

Buddha’s littlest pirate

A young monk buys pirated DVDs, Chiang Mai, Northern Thailand.

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Dec 03, 2007 | Post by: Phil Lees 15 Comments

The road to Mae Hong Son

Night market in front of wat at Maehongson The road to Mae Hong Son in Northwest Thailand is dream trip for motorcyclists. A road of endless switchbacks, freshly paved, glides you through hidden valleys filled with stepped rice paddies, small farms, streams revealing waterfalls, hidden caves and palaces abandoned until

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Nov 30, 2007 | Post by: Phil Lees 4 Comments

A lurid display of biscuitry

Cookies on sale by the tin in Chiang Mai, Northern Thailand

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Nov 29, 2007 | Post by: Phil Lees 5 Comments

Scraping the bottom of the pork barrel

Once you’ve seen how pork floss is made, you’ll probably be much less suspicious of it. It seems quite simple: add a huge pile of boiled and shredded pork meat into a vat, then slowly dry fry, stirring constantly so that the pork doesn’t stick to the bottom of your

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