Thai Food

May 10, 2009 | Post by: Phil Lees No Comments

Northern Thai in Western Melbourne: Bonus Content

Austin Bush has been hanging out with me in Melbourne over the last week and we’ve been doing the sort of thing that food bloggers do when they run into each other: drink every single pale ale made in Australia and New Zealand; eat several times a day with no

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Mar 11, 2009 | Post by: Phil Lees No Comments

The Long Shot

Austin Bush and I have been throwing around ideas for new projects for a while but the one that that seems to have most resonance is chasing down regional Thai food. Sure, there’s Thai food cookbooks aplenty, but few (if any) that contextualise Thai food into regions. There’s a competition

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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 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 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 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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Nov 26, 2007 | Post by: Phil Lees 9 Comments

The Other History of Khao Soi

Khao soi from Khao Soi Lamduan, Chiang Mai The best food on earth is the result of cultures butting heads with each other. Khao soi is one of them: a synthesis of Yunnanese-Muslim (Hui or in Thai, Cin Haw) and Shan cuisines that came together in Northern Thailand generally thought

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