Kathryn Yu:
Street food
Kathryn Yu:
Hot and sour broth with pork belly, tomato, and kaffir lime
Kathryn Yu:
Condiments
Kathryn Yu:
Wild catfish, braised in caramel sauce, with celery and coriander root
Kathryn Yu:
Braised beef cheek, curry of peanut, nutmeg, coconut, and lemongrass
Kathryn Yu:
Distillate of watermelon and lemongrass
Kathryn Yu:
Coconut, corn, egg, licorice
Kathryn Yu:
Dragonfruit with rose syrup
Kathryn Yu:
Thai iced tea, rooibos, palm sugar