At the Bangkok restaurant 80/20, 80 percent of the ingredients are entirely local—including foraged herbs and rare vegetables that even many Thais have never tasted.
Try this unlikely combination of roasted cauliflower and Thai nuoc nam from chef Haan Palcu-Chang of Le Mary Celeste in Paris.
It sounds too easy. It looks too easy. And we’d be damned if we didn’t want to spread this sauce on everything, ourselves included.
Ya dong is a potent Thai liquor that's infused with medicinal herbs and sold at street stalls for a pittance. But it's increasingly showing up in fancier and much more expensive renditions in Bangkok's high-end bars and restaurants.
Jack Benchakul used to work at some of the world’s largest biotech companies. Now, he makes vanilla-pandan lattes and strives to find the perfect balance of science and artistry to make the best cup of coffee imaginable.
Motherboard's Derek Mead also gives us his predictions for science and tech in 2016.