A tranquil respite from Bangkok, this northern Thai city offers ancient temples, art markets, a prolific jazz and live-music ...
Barley and blood. Mix the two and you’ve got the beginnings of a black pudding. Substitute rice for the barley and you’re on your way to another blood sausage, the northern Thai dish kao kan jin.
Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Eater NY critic Robert Sietsema gives a Red Hook Thai newcomer a first try.
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