Almost nothing epitomizes Thai Chinese cuisine such as the eponymous specialty at this semi-outside, shophouse restaurant in Bangkok’s Chinatown: hoi thod, an eggy batter fried right up until crispy and topped with mussels. Bua loi – mashed taro root and pumpkin combined with rice flour into tiny balls, boiled, then https://brianu741gjm2.ssnblog.com/profile