september 2019
Simone Tong Doesn't Want Chinese Food to Be Bound by 'Rules'
“What is authenticity? We should encourage people to adapt. We look backward to learn from history so that we can move forward."
“What is authenticity? We should encourage people to adapt. We look backward to learn from history so that we can move forward."
august 2019
Banks Have the Power to Ruin Your Sex Life
When legal businesses are blocked from actually making money by banks and services like PayPal, our cultural acceptance of sex is pushed further into the fringes.
When legal businesses are blocked from actually making money by banks and services like PayPal, our cultural acceptance of sex is pushed further into the fringes.
may 2019
NYC Settles With Hundreds of Street Vendors After Trashing Their Food Carts
“They took everything from me. I tried to save my food, but they threw away my food and my cart and everything.”
“They took everything from me. I tried to save my food, but they threw away my food and my cart and everything.”
april 2019
This NYC Artist's Radical Bread Is Baked to Be Destroyed
"If you look at bread, you have to look at subsidies and revolts and taxation. Bread has never really been simple.”
"If you look at bread, you have to look at subsidies and revolts and taxation. Bread has never really been simple.”
april 2019
Inside NYC's Street Vendors' Fight to Survive
"Right now, the way the laws are enforced is sporadic and unfair and it doesn’t work for anyone."
"Right now, the way the laws are enforced is sporadic and unfair and it doesn’t work for anyone."
february 2019
Chef Nikki Tran's Viet-Texan Cuisine Reflects the Breadth of Vietnamese Food
“I never learned how to make traditional Vietnamese food, so I thought I would do something different—that way nobody could say if it was right or wrong.”
“I never learned how to make traditional Vietnamese food, so I thought I would do something different—that way nobody could say if it was right or wrong.”
january 2019
This Fresh Batch of New York Bakers Is Making Bread Interesting Again
"It’s funny, when people meet me, they’re like, ‘Wait, you’re not what I expected.’"
"It’s funny, when people meet me, they’re like, ‘Wait, you’re not what I expected.’"
november 2018
How This Syrian Refugee Family Brought Their Century-Old Chocolate Business to Texas
In Damascus, the name Slik is synonymous with fine confections. Now, the family-owned chocolatier is continuing its legacy in a new homeland.
In Damascus, the name Slik is synonymous with fine confections. Now, the family-owned chocolatier is continuing its legacy in a new homeland.
october 2018
How Two Native American Women Are Shaking Up Albuquerque’s Craft Brewing Scene
Bow & Arrow Brewing Co. is the only Native woman-owned brewery in the U.S., and a haven for the local LGBTQ and indigenous communities.
Bow & Arrow Brewing Co. is the only Native woman-owned brewery in the U.S., and a haven for the local LGBTQ and indigenous communities.
september 2018
New York's Rosé Mansion Is Exactly the Dystopian Instagram Trap You'd Expect
Summer may be grinding to a halt and the rosé-themed cruise may have docked until next year, but on 5th Avenue the Rosé Mansion, an “immersive wine-tasting experience,” will linger on into October.
Summer may be grinding to a halt and the rosé-themed cruise may have docked until next year, but on 5th Avenue the Rosé Mansion, an “immersive wine-tasting experience,” will linger on into October.
august 2018
How a Prisoner of War Turned this Fussy German Cake into a National Obsession in Japan
While Baumkuchen, or "tree cake," is rare in Germany, it's now found everywhere in Tokyo from 7-11 to fancy department stores.
While Baumkuchen, or "tree cake," is rare in Germany, it's now found everywhere in Tokyo from 7-11 to fancy department stores.
january 2018
Can Caviar Be 'Disrupted'? This Russian Property Mogul Wants to Find Out
Here's what goes down in the massive sturgeon bunker that Alexey Tyutin has built in a Thai beach town.
Here's what goes down in the massive sturgeon bunker that Alexey Tyutin has built in a Thai beach town.
august 2017
Bangkok’s Most Expensive Street Food Is Totally Worth It
“People should appreciate what Thailand has right now, because someday we may not have this anymore.”
“People should appreciate what Thailand has right now, because someday we may not have this anymore.”
july 2017
Why This Hong Kong Bar Is Serving Canned Cocktails
KWOON's handmade cans spotlight local ingredients like dried sour plums, tangerine peel, and chrysanthemum.
KWOON's handmade cans spotlight local ingredients like dried sour plums, tangerine peel, and chrysanthemum.
july 2017
These Japanese Bars Infuse Their Booze with Snakes, Mushrooms, and Bugs
Japanese mixologists are reviving the ancient art of house-made spirits and infusions, some of which claim to help you look hotter, sleep better, or party without fear of a hangover.
Japanese mixologists are reviving the ancient art of house-made spirits and infusions, some of which claim to help you look hotter, sleep better, or party without fear of a hangover.
july 2017
This Tokyo Bar Is Run by Buddhist Monks
For 17 years, Vowz Bar has been serving cocktails with a side of Buddhist philosophy, offering drinks with names like Mugen-Jigoku (Never-Ending Suffering in Hell) as well as medicinal liquors infused with turtles and snakes.
For 17 years, Vowz Bar has been serving cocktails with a side of Buddhist philosophy, offering drinks with names like Mugen-Jigoku (Never-Ending Suffering in Hell) as well as medicinal liquors infused with turtles and snakes.
july 2017
How Two Sisters Use Food to Celebrate Myanmar’s Most Misunderstood Minority
The semi-autonomous Wa State, located on Myanmar’s eastern border with China, is often dismissed as a haven for drug trafficking. But Yangon’s Root Kitchen & Bar wants to give visitors a taste of true Wa culture.
The semi-autonomous Wa State, located on Myanmar’s eastern border with China, is often dismissed as a haven for drug trafficking. But Yangon’s Root Kitchen & Bar wants to give visitors a taste of true Wa culture.
may 2017
Vietnam Is in the Midst of a Craft Beer Boom
What started as a micro-movement has blown up into a craft craze, as Ho Chi Minh City's breweries experiment with local ingredients, from cacao nibs and passion fruit to smoked acacia bark and even durian.
What started as a micro-movement has blown up into a craft craze, as Ho Chi Minh City's breweries experiment with local ingredients, from cacao nibs and passion fruit to smoked acacia bark and even durian.
may 2017
How a Vietnamese Refugee Became a Celebrity Chef
After his parents fled their native country, Luke Nguyen grew up washing dishes at their tiny Vietnamese eatery in Sydney. He now has multiple restaurants, cookbooks, and TV programs to his name.
After his parents fled their native country, Luke Nguyen grew up washing dishes at their tiny Vietnamese eatery in Sydney. He now has multiple restaurants, cookbooks, and TV programs to his name.
may 2017
Balinese Whole Roasted Pig Is a Glorious, Gluttonous Feast
Bali boasts a number of specialities, but none are as revered as babi guling—suckling pig slathered in spice paste and served with shards of skin that splinter against the teeth.
Bali boasts a number of specialities, but none are as revered as babi guling—suckling pig slathered in spice paste and served with shards of skin that splinter against the teeth.
may 2017
How an Australian Chef Found Himself Making Lebanese Food in Hong Kong
Chef James Harrison has never been to Beirut, but training under Melbourne's best Lebanese-Australian chef (and his slap-happy mother) made him fall in love with the cuisine.
Chef James Harrison has never been to Beirut, but training under Melbourne's best Lebanese-Australian chef (and his slap-happy mother) made him fall in love with the cuisine.
may 2017
The Strange but True Story of How an MTV VJ Became a 'Bangkok Hooker'
Sittipon “Oz” Chanarat has been a journalist, an emcee, a restaurateur, an MTV VJ, and a boxer. Now, he travels the world in pursuit of cobra snakeheads, giant Mekong catfish, and other river monsters.
Sittipon “Oz” Chanarat has been a journalist, an emcee, a restaurateur, an MTV VJ, and a boxer. Now, he travels the world in pursuit of cobra snakeheads, giant Mekong catfish, and other river monsters.
may 2017
What’s Going to Happen to Bangkok’s Street Food Vendors?
Facing a mounting crackdown, conflicting reports, and flip-flopping authorities, the city’s hawkers find themselves confronting an uncertain future.
Facing a mounting crackdown, conflicting reports, and flip-flopping authorities, the city’s hawkers find themselves confronting an uncertain future.
april 2017
Chef Jowett Yu Won't Mess with Cantonese Barbecue
We spoke with the chef of Ho Lee Fook about how he fused his Taiwanese heritage with Hong Kong's Cantonese tastes.
We spoke with the chef of Ho Lee Fook about how he fused his Taiwanese heritage with Hong Kong's Cantonese tastes.
march 2017
Asia’s Top-Ranked Chef Is Serving Tasting Menus Written Entirely in Emojis
At Gaggan in Thailand, some of the emojis are informative, such as an eggplant, while others, including a tiny turbaned man’s face, are mystifying.
At Gaggan in Thailand, some of the emojis are informative, such as an eggplant, while others, including a tiny turbaned man’s face, are mystifying.
march 2017
Meet the Team Revolutionizing Yangon's Culinary Scene
The minds behind Pun + Projects emphasize quality ingredients and attempt to keep pace with global restaurant trends. Oh, and don't ask them to pay bribes.
The minds behind Pun + Projects emphasize quality ingredients and attempt to keep pace with global restaurant trends. Oh, and don't ask them to pay bribes.
march 2017
Meet the Ex-Nightclub Owner Who Went from Cleaning Floors at Wendy’s to Curing His Own Prosciutto in Yangon
When Sharky's founder Ye Htut Win couldn’t find the ingredients he wanted, he decided to become a farmer, a baker, a cheesemaker, and a butcher.
When Sharky's founder Ye Htut Win couldn’t find the ingredients he wanted, he decided to become a farmer, a baker, a cheesemaker, and a butcher.
march 2017
This Thai Chef Is Hosting Michelin-Worthy Dinners at Her House
At only 27, Pichaya “Pam” Utharntharm has worked under Jean-Georges Vongerichten and will serve as a judge on Thailand's 'Top Chef.' But she also helms one of the most sought-after dining destinations in Bangkok: her own dining room table.
At only 27, Pichaya “Pam” Utharntharm has worked under Jean-Georges Vongerichten and will serve as a judge on Thailand's 'Top Chef.' But she also helms one of the most sought-after dining destinations in Bangkok: her own dining room table.
february 2017
This Thai Music Festival Is Serving Wagyu Tomahawks, Lobster Rolls, and Lamb Tacos
It may look like Coachella, but Thailand’s Wonderfruit aims to be a less vacuous affair—and food is central here, with stalls selling everything from tom yam noodles to sashimi.
It may look like Coachella, but Thailand’s Wonderfruit aims to be a less vacuous affair—and food is central here, with stalls selling everything from tom yam noodles to sashimi.
february 2017
From Tattoo Parlor to Punk Bar to Bagel Shop
Schlomo’s Bagels isn’t your typical deli. To start with, its mere existence is something of an anomaly in Berlin, where finding a real-deal bagel is a rare thing.
Schlomo’s Bagels isn’t your typical deli. To start with, its mere existence is something of an anomaly in Berlin, where finding a real-deal bagel is a rare thing.
february 2017
I Went to Bangkok’s Unicorn Cafe and It Was Not the Most Magical Place on Earth
It was like being trapped inside Lisa Frank’s personal acid trip.
It was like being trapped inside Lisa Frank’s personal acid trip.
february 2017
Inside the Bar That’s Setting Bali’s Craft Cocktail Scene on Fire
The Balinese village of Ubud—made famous by Elizabeth Gilbert’s navel-gazing memoir—has become a magnet for tourists looking to find themselves. Luckily, the Night Rooster offers enlightenment through complex cocktails layered with local ingredients.
The Balinese village of Ubud—made famous by Elizabeth Gilbert’s navel-gazing memoir—has become a magnet for tourists looking to find themselves. Luckily, the Night Rooster offers enlightenment through complex cocktails layered with local ingredients.
february 2017
Why Two of Boston’s Top Chefs Are Serving Matzo Ball Ramen and Foie Gras Bratwurst
When chefs Jamie Bissonnette and his long-time partner in crime Ken Oringer opened Little Donkey in Cambridge, they decided to create a neighborhood joint serving exactly what they liked to cook and eat.
When chefs Jamie Bissonnette and his long-time partner in crime Ken Oringer opened Little Donkey in Cambridge, they decided to create a neighborhood joint serving exactly what they liked to cook and eat.
january 2017
This Former Pickle Producer Will Make You Rethink Everything About Thai Food
At the Bangkok restaurant 80/20, 80 percent of the ingredients are entirely local—including foraged herbs and vegetables so rare few Thais recognize them.
At the Bangkok restaurant 80/20, 80 percent of the ingredients are entirely local—including foraged herbs and vegetables so rare few Thais recognize them.
december 2016
These Ex-Noma Chefs Are Throwing a Pop-Up on Mount Everest
One Star House Party, a 20-month, 20-nation roving pop-up restaurant, will embrace the cuisines of Kenya, Oman, India, Iceland, and Nepal—on the barren slopes of Mount Everest, no less.
One Star House Party, a 20-month, 20-nation roving pop-up restaurant, will embrace the cuisines of Kenya, Oman, India, Iceland, and Nepal—on the barren slopes of Mount Everest, no less.
december 2016
Thailand’s First Hops Farmers Are About to Give the Local Craft Brewing Scene a Major Boost
It takes extraordinary measures to keep hops alive in Thailand’s hostile climate, but beer-loving brothers Teerapat and Nattachai Ungsriwong have managed to do just that.
It takes extraordinary measures to keep hops alive in Thailand’s hostile climate, but beer-loving brothers Teerapat and Nattachai Ungsriwong have managed to do just that.
november 2016
Meet the Sustainable Coffee Producer Giving Hope to Thailand’s Hill Tribes
Ayu “Lee” Chuepa, a member of the Akha hill tribe native to parts of Southeast Asia, founded his coffee company six years ago, and thanks to a little help from Andy Ricker and Portland’s Stumptown, business is booming.
Ayu “Lee” Chuepa, a member of the Akha hill tribe native to parts of Southeast Asia, founded his coffee company six years ago, and thanks to a little help from Andy Ricker and Portland’s Stumptown, business is booming.
october 2016
An Inside Look at North Korea's Super Weird Government-Run Restaurants
It doesn't get much more surreal than these propaganda showcases, where photos are strictly prohibited and waitresses around allowed to leave the premises without a guard.
It doesn't get much more surreal than these propaganda showcases, where photos are strictly prohibited and waitresses around allowed to leave the premises without a guard.
september 2016
How One Woman Went from Fine Dining to Flipping Gourmet Burgers in Bangkok
Panida Paethanom, a.k.a. Chef Poupée, grew up in a family of cooks and worked in some of Bangkok's top kitchens, including L’Atelier de Joël Robuchon Bangkok. But she gave it up to start a food stall (now a restaurant) specializing in delicious burgers and sausages.
Panida Paethanom, a.k.a. Chef Poupée, grew up in a family of cooks and worked in some of Bangkok's top kitchens, including L’Atelier de Joël Robuchon Bangkok. But she gave it up to start a food stall (now a restaurant) specializing in delicious burgers and sausages.
july 2016
From Edible Wedding Dresses to Animal Ashes: Blurring the Line Between Food and Art in Amsterdam
De Culinaire Werkplaats is many things: a studio, testing grounds, restaurant, and gallery where Marjolein Wintjes and Eric Meursing push the boundaries of food and art.
De Culinaire Werkplaats is many things: a studio, testing grounds, restaurant, and gallery where Marjolein Wintjes and Eric Meursing push the boundaries of food and art.
july 2016
How a Block Party Called Kebabistan Is Shaking Up Berlin’s Food Scene
Kebabistan is one part block party and one part ode to the unsung hero of Berlin’s multifaceted, multikulti food world: the mighty döner kebab.
Kebabistan is one part block party and one part ode to the unsung hero of Berlin’s multifaceted, multikulti food world: the mighty döner kebab.
july 2016
Reconceptualizing the Restaurant as a Psychedelic Space in Berlin
Panama isn’t an ordinary restaurant, and one would expect no less from Ludwig Cramer-Klett, the visionary behind some of Berlin’s best-known and least-conventional eateries.
Panama isn’t an ordinary restaurant, and one would expect no less from Ludwig Cramer-Klett, the visionary behind some of Berlin’s best-known and least-conventional eateries.
june 2016
Sweden’s Insane, Mashed Potato- and Shrimp-Salad-Covered Hot Dogs Might Be the Ultimate Guilty Pleasure
Few countries can match Sweden’s level of enthusiasm for this ultra-processed protein, where hot dogs are routinely slathered with mayonnaise, mashed potatoes, fried onions, raw onions, and shrimp salad with more mayonnaise, just for good measure.
Few countries can match Sweden’s level of enthusiasm for this ultra-processed protein, where hot dogs are routinely slathered with mayonnaise, mashed potatoes, fried onions, raw onions, and shrimp salad with more mayonnaise, just for good measure.
june 2016
Real Swedish Meatballs Are a Thousand Times Better Than Their IKEA Counterparts
A new generation of Stockholm chefs are embracing deliciously unfancy, old-fashioned husmanskost dishes. Pass the lingonberries.
A new generation of Stockholm chefs are embracing deliciously unfancy, old-fashioned husmanskost dishes. Pass the lingonberries.
june 2016
This Swedish Restaurant Is Serving 20-Course, All-Meat Omakase Menus
At Omakase Köttslöjd, diners sit down to a 15- to 20-course menu of meticulously presented cured meats accompanied by Nordic seafood and produce. Think of it like a carnivorous spin on a Japanese kaiseki menu.
At Omakase Köttslöjd, diners sit down to a 15- to 20-course menu of meticulously presented cured meats accompanied by Nordic seafood and produce. Think of it like a carnivorous spin on a Japanese kaiseki menu.
may 2016
I Went Barefoot Foraging by the Bavarian Alps
I joined part-time forager Christiane Viehweger on a walk through the woods to gather wild garlic and dozens of other edible plants.
I joined part-time forager Christiane Viehweger on a walk through the woods to gather wild garlic and dozens of other edible plants.
may 2016
Meet the Man Kenyans Call Mr. Rabbit
With no personal wealth or degrees beyond a high school education, Moses Mutua has managed to create a market for rabbit meat.
With no personal wealth or degrees beyond a high school education, Moses Mutua has managed to create a market for rabbit meat.
may 2016
How Hummus Brought a Palestinian and an Israeli Together to Help Refugees in Berlin
When Jalil Dabit, a Palestinian restaurateur and chef, and Oz Ben David, an Israeli marketing guru, decided to launch Kanaan in Berlin, it was natural for the chickpea purée to feature prominently on the short menu.
When Jalil Dabit, a Palestinian restaurateur and chef, and Oz Ben David, an Israeli marketing guru, decided to launch Kanaan in Berlin, it was natural for the chickpea purée to feature prominently on the short menu.
april 2016
Between Wild Sex Parties and Experimental Theater: The Double Life of a Berghain Bartender
Meet Roman Shamov—the drink slinger with a colorful past as a drag queen, puppet vocalist, television actor and breathing workshop guru.
Meet Roman Shamov—the drink slinger with a colorful past as a drag queen, puppet vocalist, television actor and breathing workshop guru.
april 2016
A Beer Yogi’s Journey from Burning Man to Berlin
At BierYoga, participants raise their bottles to the heavens in mountain pose, extend them in front while in dancer, and attempt to pick them up and drink—using only their teeth—in a modified version of pigeon.
At BierYoga, participants raise their bottles to the heavens in mountain pose, extend them in front while in dancer, and attempt to pick them up and drink—using only their teeth—in a modified version of pigeon.
april 2016
Mutura Is a Blood-Soaked Kenyan Delicacy
Mutura is Kenya’s traditional blood sausage, made with fresh blood and a blend of ginger, garlic, scallions, cilantro, and fistfuls of lethal piri-piri chilies.
Mutura is Kenya’s traditional blood sausage, made with fresh blood and a blend of ginger, garlic, scallions, cilantro, and fistfuls of lethal piri-piri chilies.
april 2016
These Artisanal Cheese Producers Are Making a Difference in Kenya
Brown’s Cheese started as an exercise in independence 35 years ago, and now it’s one of the only artisanal cheesemaking operations in East Africa, churning out mascarpone, feta, cheddar, Camembert, Brie, halloumi, Parmesan, and more.
Brown’s Cheese started as an exercise in independence 35 years ago, and now it’s one of the only artisanal cheesemaking operations in East Africa, churning out mascarpone, feta, cheddar, Camembert, Brie, halloumi, Parmesan, and more.
march 2016
This Berlin Bar Wants to Get You Drunk on Natural Wine
“You don’t want to listen to these guys go on about how there’s more to wine than getting fucked up,” says Ramses Manneck of Berlin’s Industry Standard. “I just think more people should get drunk with good wine.”
“You don’t want to listen to these guys go on about how there’s more to wine than getting fucked up,” says Ramses Manneck of Berlin’s Industry Standard. “I just think more people should get drunk with good wine.”
march 2016
These Danish Gypsy Brewers Are Making Beer with Oats and Sea Buckthorn
After more than a decade of producing funky flavors like “Fuck Art Let’s Dance on Plums” and “Liquid Confidential,” the gypsy brewing duo behind To Øl are opening their very own brewpub in Copenhagen.
After more than a decade of producing funky flavors like “Fuck Art Let’s Dance on Plums” and “Liquid Confidential,” the gypsy brewing duo behind To Øl are opening their very own brewpub in Copenhagen.
february 2016
How Nakadia Went from Rural Thailand to International Techno Stardom
The Isaan-born producer traces her path from the countryside to Europe’s finest clubs.
The Isaan-born producer traces her path from the countryside to Europe’s finest clubs.
february 2016
This Berlin Burger Joint Is Serving Venison Currywurst and Pulled Boar
Catching up with Hirsch & Eber, a family business elevating fast food with wild game.
Catching up with Hirsch & Eber, a family business elevating fast food with wild game.
january 2016
The 2,000 Years of History Behind Your Lunch Meat
Mortadella—the lard-laden salume from which bologna is derived—is a thing of such respect that counterfeiters were once tortured for selling fakes.
Mortadella—the lard-laden salume from which bologna is derived—is a thing of such respect that counterfeiters were once tortured for selling fakes.
september 2015
Every Part of the Animal Has Earned the Right to Be Eaten
An as-told-to interview with Michael Köhle, cofounder of Herz & Niere, Berlin's most ambitious nose-to-tail restaurant.
An as-told-to interview with Michael Köhle, cofounder of Herz & Niere, Berlin's most ambitious nose-to-tail restaurant.
All articles here appeared first online in Munchies and should not be reproduced for profit or without consent and explicit credit.