A dish that came out of the Vietnam war when US Marine and Airforce troops kept base in Thailand, this tomato-y, bacon-y, fried chicken-y plate of goodness has remained a classic and rings home to a lot of folk today. Watch how to make it in a jiffy
These tender and crispy chicken wings are marinated in Southern spices and herbed with Thai zingers like lemongrass and kaffir lime leaf before dunked into beer batter and fried golden. Simple snack food made luxurious.
This is one of the most elegantly subtle and quickest Thai soups to make. It’s packed with fragrant herbs like lemongrass and kaffir lime leaves while coconut milk gives a silky soft finish to the dish. You may use chicken or any preferred protein. Try this at home y’all !
At The Barn in the ski village of Niseko, Northern Japan, classic cocktails are given a spin with local ingredients. PTJ presents their Negroni made with house infused Yuzu gin that has citrus-y super powers. Watch how it’s done.
This week I find myself in Northern Japan where it’s kind of a magical place for produce. The cold waters and sunny landscape bring an array of tasty things like super sweet corn, potatoes, my favourite milk in the world, great beers, the country’s famous whiskies, scallops, oysters, and snow crab.