Shots from Friday night’s dinner in Bangkok’s Chinatown :)
The restaurant had five floor and it was packed to capacity, after a short wait we were seated somewhere in the tangle of the third floor. A quick glance at what other diners were eating, and I was starting to salivate already!
Grilled prawns…these babies were massive!
My dad’s favorite: quick boiled baby clams.
Curried crab with vermecilli
Shark’s fin soup
Oyster omelet! This one had particularly crispy edges, soooo ono! The best is when you get contrasting bites between the near gooey, stick innards and the charred edges, a plump little oyster…mmm, yes!
Stir fried ong choi with peppers and peanuts.
These were a Thai specialty, savory fishcakes with plenty of chestnuts for crunch, wrapped in thin phyllo-esque dough and deep-fried. Just wrap in lettuce and dip in the tangy nuoc nam. Or you could just eat it plain, pop it your mouth, they make for quite the finger food :)
Freelance contribution by: Lucy Wyndham All tea leaves will eventually lose flavor, but properly stored dried tea leaves can keep their flavor for up to two years, depending on how fermented and intact the leaves are. Black tea leaves, for example, are more fermented than green or white teas, and will stay … Continue reading
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If you follow what gets said about prices each year, you would end up with the impression that the average price of tea has gone up. But more specifically the price at the most sought after regions (say Lao Banzhang, Bingdao) have gone completely through the roof. A lot of this narrative is anecdotal. Tales of rich Chinese buying up all the top-end product from X area. Part of it can also be seen when someone in the Sinosphere posts the maocha prices per location. These lists come with all sorts of contextual caveats, but the trend seems real. I don’t see any red flags to really doubt this storyline, but I was curious if it’d show up by looking at some of the data of prices on production by western facing vendors.