Traveling Solo in BKK | Eat Like a Local

“Most travel, and certainly the rewarding kind, involves depending on the kindness of strangers, putting yourself into the hands of people you don’t know and trusting them with your life. This risky suspension of disbelief is often an experience freighted with anxiety.”

While travel writer Paul Theroux put himself in the hands of a driver at the border of Uzbekistan and Turkmenistan in 2006 (read Ghost Train to the Eastern Star), I was lucky to have met Book, my “personal foodie guide” who’d spent two days and nights with me exploring the city (and also cared to send me back to the hostel in the middle of the night).


Our first meal was a pleasant lunch at his go-to place for a relaxed meal — Khao Jao Bangkok in the hip and trendy Thonglor. As this is a district where most Japanese expats hang out at, not only that the menu is trilingual, but also the simple, home-like interior made use of the natural sunlight and is decorated with furnitures made of reclaimed wood as well as anime toys and figures. “Khao jao” means long grain rice.


Thai Papaya Salad, Stir-fried Salted Turnip with Eggs, Stir-fried Minced Pork with Black Olives; Khao Jao, Bangkok Starting with the smaller dishes, Thai Papaya Salad (THB80) was fresh and excitingly hot. Book says the spice generally defines Southern Thai cuisine.

Stir-fried Salted Turnip with Eggs (THB70-80?) was nice but quite ordinary to me in terms of the texture and the taste. I’d say it’s best to have a bowl of rice to with it, to tone down its excess saltiness.

Stir-fried Minced Pork with Black Olives (THB70-80?) too reminded me of a Chinese home-cooked dish that’s essentially the same. Salty and spicy, very flavorful, cooked with seasoned minced pork and chopped water spinach.


Green Curry Fried Rice with Fish (THB80) came with this pronounced flavors of fragrant Thai herbs and was slightly spicy, but after a few spoonful I felt that it’s a tad bit drying in the mouth. Rice with green curry on the side might have been a better option.

Pork Spare Ribs Spicy Soup (THB80) was a tasty clear soup, with the sour-spiciness of Tom Yum that whetted my appetite. But I couldn’t have more than one bowl because it’s too hot to bear!


On another day, Book brought me to Victory Monument. We walked along the skywalk upon exiting from the MRT, looking at the military monument on our left that stood in the middle of a roundabout.

It didn’t take long until we turned right into a canal bridge with street food stalls lined up on both sides, and saw Best Boat Noodles (orange uniform) and Ruathong Noodles (pink uniform), which I preferred better.


They stay true to the tradition of serving in small portions when this could avoid spilling when eating on the wobbly boats, and it actually makes the experience super fun because when your noodles are gone in two slurps, and you order more and can form a stack of bowls next to you in no time!

The splash of pig’s blood broth was savoury in Thai Noodles with Pork Meatballs (THB12) and Thai Noodles with Beef Meatballs (THB12). I thought a pinch of chilli flakes added excitement.


The bigger bowls were the delicious Stewed Beef Noodles topped with coriander and deep fried garlic that reminded me of famous ones from Taiwan, and the rich, sweet and creamy Khao Soi (Coconut Curry Noodle Soup with Chicken) with strands of fried egg toppings that gave me an idea of Northern Thai cuisine, a reverse of the piquant food down south.


Me finishing everything; Ruathong Noodles, Bangkok With local Thais around me, I knew I was at the right place. And as you can see, I had altogether 4 small ones and 2 big ones that were equivalent to… I guess 6 small ones?! That added up to a shocking 10 for a petite-sized like me. Book was in awe and so was myself.

– JD


Traveling Solo in BKK | Street Food


I’d definitely spent my time wisely before starting my new job. Just one afternoon I decided to buy a return ticket to Bangkok, where the flight was the next morning.

Traveling with a friend is fun, but when it comes to my first time doing it solo, things became entirely different – I’m the kind of person who’s fine with staying in hostels, and would prefer down-to-earth street food that reflect the lives of locals over fancy restaurants in shopping arcades, though tasty. When on my own, I can follow my instincts, do whatever I want and go wherever I like.

I revisited a number of food spots that I love, including the street vendor near Sala Daeng BTS that sells this super comfort food: Banana Pancake (~THB30-40).

He hand-stretched and tossed the dough ball into a thin sheet, place it into the hot pan drizzled with oil, add and spread out the yolk before adding in banana slices. He then folded the four sides into the center, add a small chunk of butter, flipped to heat both sides until crispy and golden brown.


“Condensed milk?” “YESSSSSSSS!”
“Sugar?” “YESSSSSSSS!”

He laughed while I was jumping up and down like a kid. I told him we don’t have this in Hong Kong, but it’s good or else I will turn into a fat girl in no time.

I also went back to Kaiton Pratunam Chicken Rice closest to Chitlom BTS. Their Khao Mun Gai (THB40) does not come in big portion, but enough for a person like me who’d like to save stomach space for other food.

Chicken meat is tender and promises freshness that’s rare to find in chicken in Hong Kong, given that most of the times they are frozen due to the avian flu that attack almost on a yearly basis. I mean fresh, safe ones are available but are limited and can be pricey.

The rice is cooked with chicken broth and oil, therefore amazingly fragrant on its own. A drizzle of the red-chilli-and-ginger-infused sweet soy sauce adds a unique Thai flavor. Chilled coconut water is a must-have after the meal.

That’s all for now!!

— Jude

Live conscious, eat healthy

During this 1.5 years of working at a fine wine/dine magazine when I’ve also started this food blog, this period of time is essentially when I’ve been eating most lavishly — in terms of amounts! A thought struck my mind recently, telling me that the only way to keep on eating nice things is by maintaining a healthy body; and rather than just following a stricter workout routine, why not simultaneously look for places that offer healthy food?

So just in time, my pair of twin sister friends gave a suggestion: MANA! Fast Slow Food. It set foot in Central since mid-2012 and it’s a shame that I’d always walked past it without realizing it’s something special.

Mana is an ancient word that carries the meaning of life-giving force, chi, sacred food, and the connection of minds and soul. Calling itself Fast Slow Food suggests that it’s offering quick, easy meals that are instead made with healthy, local and traditionally grown ingredients. Upon entering, you can either sit at the wall-mounted tables or walk your way up to the second floor to the communal table, where there’s no ceiling above your head so you can look at the sky and enjoy the fresh air when you eat. Food matching with ambiance, quite inspiring.

I’ve been there several times these two months and below are a list of food that I’ve tried:

MANA! Joy (Full: HK$75 / Half: HK$45) – I’ve always returned to this because it has my favourite ingredients — avocado, garlicnaise, tomatoes and mint — in a package 🙂 I feel good after each bite that is clean and fresh, and I think it’s my body thanking me for eating well. Like all the other flatbread choices, it is organic oven-baked flatbread topped with Za’atar.

MANA! Prana (Full: HK$85 / Half: HK$50) – with portebello mushrooms, slow-dried tomatoes, cucumber, fresh sprouts and mint. Needless to say, it’s a great option too that is more pungent due to the ingredients used. Prana in Hindi means “life-giving force”, similar to the name Mana itself.

Fries (HK$30) – handcut potatoes tossed in sea salt, a simple, comforting and fingerlickingly delicious snack. Though is a relatively not-so-healthy option, I still always order it as my little “side dish”. And of course, I always pick garlicnaise (Mmmmmmmm) over the ordinary ketchup.

Babylon Shake (HK$55) – this is one of, if not the most frequently-ordered drinks that incorporates bananas, fig, tahini, soy milk and cinnamon. It has a super thick texture that pleases your empty stomach in no time, perfect for those (like myself) who’s often bothered by the urge of snacking even after a normal-sized meal.

The only thing that I dislike about Babylon is the crazy amounts of cinnamon because I really don’t like cinnamon… MANA!‘s staff commented on my post on Instagram though that I should order Inka Shake next time 🙂

Burger (no photo, sorry) (HK$70) – it is haloumi cheese, tofu, roasted veggies, portebello mushrooms, pickled cucumber in a wholewheat bun. Tasting as robust and delectable as normal burgers with meat, but absolutely guilt-free.

In short, this place proves that healthy (vegetarian) food are not necessarily dull and boring. Treat yourself well, notice a difference — physically and spiritually.

MANA! Fast Slow Food
92 Wellington Street, Central, Hong Kong
tel. +852 28511611

– Judith


“WHAT THE F***?!” — This was my colleague’s first and very genuine reaction after looking at my lunchbox today, followed by a chain of laughter.

Well, by being able to catch people’s attention (in the office and on the MTR) and get them to ask questions, WTF!?XXD is at the first step to success by only soft-opening in Central.

I can imagine your furrowed brows now, as I had the exact same look on my face while I first saw the restaurant name. WTF is Wholesome Tasty Food while XXD, rather than being an insane laughing face “XD” (tilt your head to the left), means Xhibiting Xtreme Deliciousness.

In fact, it was last week while someone did a little write-up on Facebook to promote the shop; a friend “Liked” the post, went there, posted a photo along with a short description. The same thing popped up twice on my news feed and I thought to myself, “it’s destiny… let’s give it a go!” So even though It was chilly and drizzling this afternoon, and that I was actually suffering from a cold *sneeze* it didn’t stop me from traveling from Causeway Bay to Central for its soft opening. I’m (the staff are too) surprised by my determination when it comes to food.

Western Bento - Penne with Wild Mushroom Cream Sauce, Rosemary Roasted Potatoes and Salad; WTF!?XXD

They offer croissant, ciabatta, panini, salad, and this Bento: Penne with Wild Mushroom Cream Sauce, Rosemary Roasted Potatoes and Salad (HK$53).

Penne provides a large surface area for the thick, creamy fragrant-infused sauce to cling onto, making the pasta a very appetible and fulfilling one; russet potatoes are nicely seasoned with salt and fresh rosemary(!); while salad is clean and fresh to mark the start of the lunch.

Big thoughts thrive on small space. It’s all about quirky designs and bold colours that cheer you up in a jiffy, and a range of home-cooked food that comes also in muffins, scones and bagel from the West and steamy buns, siu-mai, rice paper rolls and more from the East.

And oh, have I not mentioned that the Bento comes in Chinese style too?

Shop 6, 1 Lyndhurst Terrace, Central, Hong Kong
tel. +852 2346 8889

– Judith

Traditional food — Egg Rolls

Since the busy high school life I’ve developed a “habit” — to work in front of a pile of papers ( now keyboard and a computer screen), always with something at my fingertips to snack on since I’m notorious for dozing off and falling into deep sleep very easily.

On the days when I feel like eating cleaner, you’ll see me munching on an apple, an oatmeal energy bar or carrot/celery sticks; on the days when I feel like treating myself with guilty pleasures, my mouth will be full of cookies, LOTS OF chips, and one of my childhood favorites if they happen to be around the house.

Finally we’re getting into the topic of the night — EGG ROLLS!

Tin; Duck Shing Ho Egg Roll Co.

You’re right, this amazing tin of homemade egg rolls is sitting in front of me right now. It’s a Chinese New Year gift from Ed for my family, from the popular Duck Shing Ho.

Close-up of Egg Roll; Duck Shing Ho Egg Roll Co.

Every time I crack the lid open I smile at the comforting scent. Look at the egg rolls… they are semi-sweet, thick and somewhere in between being crunchy and fluffy. When you see the layers, “delicious!” is on your mind and you’ll start to appreciate the effort and craftsmanship behind these classic treats.

Speaking of craftsmanship, Duck Shing Ho first started its business in the 1960s selling agricultural products (i.e. food grain and oil) before transforming into an egg roll manufacturer with the rise of supermarkets in 1973. They homemade and sell freshly-baked egg rolls everyday.

Wise choice made. It stands proud and strong until today. Ed said he had to call and pre-order back in September 2013 (!) or else he’d have to line up in THIS queue of some 300 people early at 9:30am (see here: for egg rolls fresh from the oven, limited in numbers.

It has no preservatives and recommends consumption within 3 months. But seriously? Three weeks is more than enough.

Trivial fact: It sells egg roll crumbs too, and they do go out of stock as well 🙂

Duck Shing Ho(德成號)
G/F, 64 Java Road, North Point, Hong Kong
tel. +852 2570 5529 / 2571 5049

– Judith

Gallop into the Chinese Year of Horse!


Yes, this post does come a little late, but it is completely fine because the celebration does last for the first month of the Lunar calender 🙂

Basically, every family is always the busiest on the first two days of Lunar (Chinese) New Year. As in all the past years, we woke up early in the morning, got dressed and prepared a pot of steaming hot Chinese tea for the greetings before visiting grandparents with other relatives.

Parents exchanging Lai-see and blessings
This is a photo of my parents exchanging lai-see after wishing each other good fortune and serving tea. And before this I have to do the same, but kneel in front of them (we respect the Chinese tradition at these moments). It’s after that we went to our grandparents’ place. Father’s side always comes first, so it’s only on the second day we visited my other grandparents.

Four Seasons Pun Choi on first Lunar New Year day
We had this “Big Bowl Feast” as soon as everyone arrived. It was our first meal of the new year and this one from Four Seasons (not the hotel) came particularly in gigantic size because my cousin whose friend works there could maximize its volume whilst giving us a nice discount 😉 usually they are big, but not THIS big.

In it, you could easily find abalones, Chinese mushrooms, hair seaweed, prawns, dried oysters, squid, fish bladder, geese, chicken, barbecued pork, pork rind, taro, white radish and more.

On the second morning we devoured the same “Big Bowl Feast” again, with all my relatives from my mom’s side. In addition, my grandma has prepared as usual a huge casserole of soup with luxurious ingredients such as fish maw, shark fins, abalone and sea cucumber, and also Shrimp and Pork Wonton (Dumplings) to accommodate approximately 20 people.

Ed's family dinner at midnight
On the same night I visited Ed’s family at his grandmother’s place. I’ve had the third “Big Bowl Feast” at 8pm of which I did not take photograph of, and then this enormous meal at 12am that served some 20 pax from his family.

Were we full? ABSOLUTELY, AND WE WERE MORE THAN STUFFED but it didn’t stop us from visiting the “Kweilin Street Night Market” in Sham Shui Po on the third midnight. It was accessible only on the first four nights of Lunar New Year because it’s the time when Food & Environmental Hygiene Department staff got their days off, letting unlicensed hawkers to thrive.

We bought Indian Deep-Fried Bhature (HK$20), and spent near 45 minutes queuing up to get a Middle Eastern Pita Bread (HK$20) cooked in traditional brick oven and Barbecued Chicken Wing (HK$20). There were also local street food such as Fishballs, Cheung Fun (Rice Noodle Rolls) and literally Puppy Noodles, but the lines seemed endless that we had to give up on them. I guess the market must have gone on till like 3am or even later. Such a fun experience.

Coconut Milk Cake and Turnip Cake; Kweilin Street Night Market
Turnip Cake and Coconut Milk Cakes are the rest of the highlights to celebrate this festival. The company I work at has given each of us a list of choices from Wah Lai Yuen, the first to create Coconut Milk Cakes back in 1950.

From the left, it is Bird’s Nest & Red Dates Coconut Milk Cake, just perfect for ladies who concern about health and beauty (we feel less guilty even though we know that such tiny amount of bird’s nest won’t do anything). It is, similar to the Brown Sugar Coconut Milk Cake as in the simplest and most basic form, made mainly of glutinous rice flour, rice flour and coconut milk, while it is the type of sugar that determines the colour. As for Turnip Cake on the right, major ingredients include shredded white radish and rice flour while Chinese rose wine, preserved sausages, dried shrimps and scallops are mixed in for a distinctive aroma and texture.

You can either cook Turnip Cake by pan-frying or steaming, whereas for the Coconut Milk Cake, I’ve tried a NEW way of cooking it other than the traditional pan-frying method!

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Traditional method:
1. Cut coconut milk cake into thin pieces (about 1cm thick), let them sit in room temperature to soften
2. Preheat your non-stick pan with low to medium heat, drizzle some olive oil (not too much, because the cake itself will release oil when heated)
3. Dip each piece into a bowl of beaten egg to prevent them from gluing to each other
4. Serve when it has reached the ideal chewy consistency (poke with chopsticks to check)

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New (GUILT-FREE) method:
1. Cut coconut milk cake into thin slices, let them sit in room temperature to soften
2. Cut spring roll sheets into 4 quarters, tightly wrap it around each slice of cake and secure the ends with egg wash
3. Preheat your non-stick pan with low to medium heat, drizzle some olive oil; again, don’t put too much oil
4. Serve when the spring roll sheets get crispy and golden brown (by then the cake inside should be ready too, because they are very thin thus cook up quickly)

Healthy Matoon Tea from Thailand

Obviously I have eaten too much and to start detoxing, my most ideal way is to drink tea! My favourite tea has always been Robiff Oolong Tea from Japan (from that I recall how the two Japanese host families I lived with for a week back in 2003, both kept the large-sized bottles of the tea in their fridge to serve after dinner), and my recent love that is readily available in my kitchen is Matoom Tea from Thailand. Find out more about it in Cravings in Bangkok! (2) 🙂

Certain kinds of food are a MUST for Lunar New Year due to the resemblance between their Cantonese pronunciation of the food and words of blessings:
e.g. Hair Seaweed >> 髮菜 >> 發財 ( good fortune)
e.g. Dried Oyster >> 蠔豉 >> 好事 (good affairs) / 好市 (good market)
e.g. Shrimp >> 蝦 >> 哈 (“ha” as in laughter, meaning happiness)

– Judith

Cravings in Bangkok! (1)

It was in mid-December 2013 I went on a 5-day Bangkok trip with my lovely friend Samantha. We have been talking about this for years (since we met in high school at the age of 16?) and finally we did it! ❤ It was such fabulous moments, and below are the first half of the recaps! 😀

9 DECEMBER, 2013

Grapefruit juice as welcome drink; Citrus Sukhumvit 22 Hotel, Bangkok

We arrived at Citrus Sukhumvit 22 Hotel, and at the check-in counter we were each greeted with a glass of welcome drink: icy cold grapefruit juice.

Mango Sticky Rice; Mae Varee, Bangkok
Afterwards, the first thing that we’d decided to do was to eat mango rice! Needless to go through again our handy travel books, we already knew Mae Varee, closest to Thonglor station, was the place to go.

We shared a pack of this Mango Sticky (Glutinous) Rice, where the rice fancily came in three shades. Topped with thick, creamy coconut milk and crispy mung beans, it looked attractive and delicious but I’m sorry to say that it was quite disappointing to taste. Though the shop’s highlight is on the tropical fruit, it cannot just ignore the quality of the rice: why name it sticky rice if it’s not at all sticky?

After a full body massage at Healthland Spa & Massage (which was less satisfying than my first experience) we went to Kaiton Pathumwan that is super famous among tourists for its Chicken Rice. In case you’re not sure if you have found the right place, the bright pink staff uniform would be the key to look for!

Smooth boneless chicken meat, rich-flavoured oily rice, together with that salty-spicy sauce of garlic, chilli and pounded ginger, it was simply superb and a place that I swear I would go to at least once in my every Bangkok trip.

10 DECEMBER, 2013

The next afternoon (yes, we had breakfast at the hotel), after some shopping here and there, we slowed down at MBK Food Island for late lunch. Different from food courts in Hong Kong is that you don’t pay at the respective food booths and wait for the food there, but pay at a counter, get a MBK card (with info of the food you wanted), then present it at the food booths.

I had a simple bowl of Fishball Rice Noodles while Samantha ordered Tom Yum Seafood Soup that is super hot, and because of that she gave excuse to herself buying another pack of Mango Sticky Rice.
Of course, we shared it!

Later of the day we took the train to Saphan Taksin station and down the footbridge to the free ferry to Asiatique the Riverfront, where after a few extra rounds of shopping we’d decided to dine at , among the many choices that the place has to offer.

Right underneath the breathtaking 60-meter high Sky Asiatique, we indulged in the live music and candle light, and started our dinner with Raw Shrimps in Fish Sauce that was sense-stimulating. Sliced red chili and garlic are always the best to complement fish sauce, which highlights the freshness in the seafood. What is so good about having this dish in Thailand is, it is always less costly than in Hong Kong while being higher in quality (most often, if not always).

Afterwards it was Thai Fried Rice with Mixed Seafood. We ordered just half of the amount since we wanted to order also Smoked Ham Pork Spare Ribs (which arrived very late…). It was a wise move since the rice was yummy but not at all impressive, while the ribs did not taste bad except having dried out a bit after cooking.

In all, the food wasn’t outstanding, but the ambiance and environment certainly did. A dining spot for romantic occasions.

11 DECEMBER, 2013

Day three of our trip was when we spent basically the entire day wandering around in Siam, eating. After a simple breakfast at the hotel, we went to Siam Square to check out two super well-known eateries: Som Tam Nua and Mango Tango, of which their names already suggested what kind of food you can find there.

“Som Tam” is Green Papaya while “Nua” means North, suggesting the dish was invented by Northern Thai. There, we devoured two Green Papaya Salads, one topped with deep-fried pork rind and the other with cherry tomatoes. Both were tossed and mixed with exciting, hot spices that tingled our tongues. Quite delicious, but the hygiene condition freaked us out for there were so many flies around… and in fact way too many!

P.S. a stall at Jomtien Thepprasit Night Market, Pattaya makes WAY better salads

After that, just a one-minute walk we crossed the road and arrived at Mango Tango! There we ordered for the third time Mango Sticky Rice (just couldn’t have enough of it!) and it was so far the most delicious. From that lively yellow colour you can already tell that the mangoes were so ripe and decadent; and we really appreciate the effort it places onto making the glutinous rice even though mangoes are the main focus.

The Mango Pudding was too to be crazy about — can’t miss.

Later, on the street, I randomly came across this hawker stall and decided to treat myself with something comforting and sweet: Banana Pandan Crepe with Chocolate Syrup! The banana reminded me of the Banana Pancake with Condensed Milk, that heavenly, ultimate indulgence that… I had sadly no chance to eat during this trip.

(watch this, the same stall I bought from at Pattaya:

Nara Thai Cuisine was where we had our lunch afterwards, a place that made Thai food with promising quality and is no wonder awarded as one of Thailand’s Best Restaurants in 2013.

With a high ceiling and walls made of dark wood planks, it provides a spacious, comfy, slightly exotic setting for local dishes. First it was the Prawns Carpaccio in Fish Sauce Marinate (the same thing but named differently on menus) which were bigger in size, firmer in texture, sweeter and fresher in taste when compared to the ones at Top View, nothing but superb as an appetizer.

Then we had the Chicken Pandan, wrapped in pandan leaves to infuse their very unique flavour into the meat during the frying process. I’ve had the same dish in various Thai restaurants back in Hong Kong but it was never as moist and supple.

Moving on, we’d picked the Fried Rice with Thai Herbs as the photo on the menu looked really attractive with the purplish-blue rice. Expect a subtle, almost elegant herbal taste to the dish though the colour pops.

The phrase “time flies when you’re having fun” is just so true. Only a few rounds of shopping it already got quite late. Our original plan was to visit Manna on the ground floor of Siam Paragon, but we arrived too late and had to leave it for next time.
(Our travel book says it offers traditional Thai cuisine that locals used to cook and eat in the old times, nothing like Tom Yum or Raw Shrimps)

Therefore, we dragged our tired feet to the Food Loft on the same floor and chose a stall for some quick and easy dinner before heading to Red Sky Bar, where we had a bowl of Pork Noodles each, and Samantha had an extra Tom Yum Soup to kill hunger.

Red Sky Bar is, needless to doubt, one of the hottest rooftop bars in the city. Taking the lift to the 55th floor, a part of Centara Grand Hotel (which is also a part of the enormous CentralWorld mall), we got through the door to the open area, walked up the stairs to face the iconic multi-hued neon arch.

Under the urban and chic atmosphere complemented with mood-arousing / sensational live music, as well as the 360-degree panoramic night view of Bangkok, Samantha got herself a glass of White Sangria while I, after scanning through the cocktail descriptions, decided to go for the fancy Star Light, Amarula Fruit cream blended with Crème de cacao white, Butter scotch and light cream.

It’s indeed a great place to hang out at because you’re allowed in as long as dressed in smart casual attire. Who cares if you have your arms fully loaded with shopping bags? (Not TOO many of course, not to the point where you might cause disturbance, knock drinks off the table or fall off the stairs…)

/ / / / /
Mae Varee

1 Soi Thonglor, Sukhumvit 55 Road, Bangkok, Thailand (BTS-Thong Lo)
+66 2 392 4804

Kaiton Pathumwan
Petchaburi Soi 30 Road, Pathumwan, Makkasan, Bangkok, Thailand (BTS-Chidlom)
+66 2 252 6325

MBK Food Island
6/F, MBK Center (BTS-National Stadium)
+66 2 620 9000

Top View Seafood & Beer Garden
Asiatique the Riverfront, Bangkok, Thailand (Underneath Sky Asiatique the Ferris Wheel)

Som Tam Nua
Soi 5, Siam Square, Rama 1 Road, Pathumwan, Bangkok, Thailand (BTS-Siam)
+66 2 251 4880

Mango Tango
Soi 5, Siam Square, Rama 1 Road, Pathumwan, Bangkok, Thailand (BTS-Siam)
+66 2 250 0182

Nara Thai Cuisine
B702-703, Beacon Zone, CentralWorld, Bangkok, Thailand (BTS-Siam)
+66 2 613 1657

Food Loft
UG/F, Siam Paragon, Bangkok, Thailand (BTS-Siam)

Red Sky Bar
55/F Centara Grand @CentralWorld, 999/99 Rama 1 Road, Pathumwan, Bangkok, Thailand (BTS-Siam)
(Walk through CentralWorld, look for the lift in the cinema that leads to the hotel)
+66 2 100 1234


Late post on Mooncakes

Mid-Autumn is one of my childhood favourite festivals because my family, with a bunch of cousins who are of similar ages, always gathered for barbecue at night. We, whilst looking up to adore the pristine full moon, would share barbecue food of course, mooncakes, fruits and other snacks, while the kids (us) would run around with lanterns in our hands or sit down together to play with candles.

Traditionally, mooncakes are delicacies with sweetened lotus seed paste with one or two egg yolk placed in the centre, wrapped with an enticing golden brown crust that is usually made of lard (occasionally vegetable oil) and stamped with the logo of that particular bakery group that produces them. There are newer ones such as Snowskin Mooncake and Custard Mooncake, but they still retain that iconic stamped look.

Yet the main purpose of writing this post is not to elaborate how many different kinds we have on the market, but to thank one of my best friends Hilary (make-up artist, check her blog: She knew her boyfriend likes to eat Custard Mooncakes, so she made them following the recipe from Spring Moon the Chinese restaurant in Peninsula Hotel, and generously shared with my family four pieces! I’m super blessed!

Custard and traditional mooncakes

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