ก๋วยเตี๋ยวเป็ดตุ๋นวังสิงห์คำ Braised duck noodle, Wang Sing Kham

More often than not the duck sold in Chiang Mai is roasted, and I love the crispy skin that accompanies it, however this ก๋วยเตี๋ยวเป็ดตุ๋น (braised duck noodles) has some of the most fall apart and delicious meat, let alone duck, I’ve come across in this sleepy city. Braising might be my favorate way to cook… Read More

ก๊วยจั๊บช้างม่อย (Guay Jap Chiang Moi)

The versatility of noodles is something that never ceases to amaze me. They can me cut long or short, thick or thin, be stuffed or eaten dry straight from Mama’s plastic packaging. However, in Guay Jap they are rolled. For the longest time I thought little old Chinese men and women (more often than not… Read More

American Style Chinese Food

America has a way of taking other culture’s foods and ruining them in the best possible way. Burritos and chicken parmigiana are prime examples, but there is a nostalgic place in my heart for sauce covered corn starch fried chicken bites (aka sweet and sour chicken). While the version they do at ร้านอาหารช.สเต็ก, inside of… Read More