A Southeast Asian Classic
The Vietnamese Version
Galangal, Lemongrass and Fish Sauce
Duck and Sticky Rice
Land of a Million Elephants: Laos has been called the Land of a Million Elephants. Elephants are still there, but modern Laos may now be the the .Land of a Million Motorbikes.
Laos is the only landlocked country in Southeast Asia and is home to a Continue reading
The Roof the the World
“The wildest dreams of Kew are the facts of Kathmandu.” — Rudyard Kipling 
What is Nepalese cuisine? Actually, the question should be, What Nepal? Or, what cuisine? For a relatively small country, Nepal has an astonishing variety of cuisines that can be called Nepalese.
Often thought of as a lofty, mountainous land, home of the world’s Continue reading
Hot, Sweet, Salty, Sour and Bitter
Variety in Flavor, Ingredients, Color
“Food is eaten not just for nourishment. For a Thai, it is an art, a topic of conversation, a source of pleasure.” — Kreesnee Ruangkritya 
The core concepts of Thai cooking are hot, sweet, salty, sour and bitter. A well-designed meal offers a variety in flavors, preparation methods, ingredients, and color.
So if a Red Curry is the main dish, the cook woul Continue reading