Larb

My absolute favorite Thai dish is larb. And my favorite Thai restaurant is Chao Thai, in Elmhurst, a couple of blocks away from my apartment. I almost always get larb with an order of Hainanese rice because I can't resist and then order something new to shake things up a bit.

Crab meat wrapped in tofu skin


My mouthwatering Larb.


Duck salad. A tad too sweet for me (but it's just me, I'm not a sugar or pineapple fan).


And if you're not convinced by me, the NYTimes just wrote about larb, and how they never get tired of larb either.

I Salivate Every Time...

I salivate every time I think about Thai food. Eating it is just so pleasurable! Boon Chu on Bway in Elmhurst.

I poured half this hot sauce on my food. It's way salty but so nice and spicy!


Spicy papaya salad.


I can't remember what this was called. Lots of basil and peppers.


R's Pad Thai.


For some reason there is also really interesting programming at my local Thai restaurants.

Spicy street food

It could be that I'm hungry and have not been to Thailand in almost a year. This article makes me want to take the long flight to Bangkok, be devlish and adventurous by sampling the best of Thai cuisine at great street stalls.

(photo by Josef Polleross for the NYTimes)

Craving Asia

It's been more than two years since I've been back to Taiwan, where I spent my childhood years. I got an email from my cousin this morning with photos of his one year old boy that I have yet to meet. The images made me feel the need to go back and share in their lives. Thinking about Taiwan made me think of all the places in Asia that I love and all the foods I miss. The above photo was the last bowl of beef noodles I had from my home town in Taiwan. It's always the first thing I eat when I get off the plane, after an 18 hour flight. It's home.

Here are some articles from the NYtimes that I've been hoarding about Asia, ready to inspire:
Shopping, dim sum, and a must see- the mid-levels escalator system in Hong Kong. Eating dumplings in Beijing. Street food in Bangkok.