#papaya-salad

#papaya-salad

"What we didn't expect was the response - customers were coming by, messaging us, and sharing stories about what the restaurant meant to them. It made us realize this wasn't just a place to eat - it had become part of people's routines and memories."

Food trends have never moved faster than they do now. With the power of social media, and particularly short-form video, a food can go from a concept in a lone creator's mind to an absolute phenomenon in a matter of hours.

Med Salleh, which has has one Malaysian restaurant in Bayswater and two Vietnamese ones in Westbourne Grove and Earl's Court, has just added a fourth branch in Kentish Town. The newest site is Malaysian-focused, like the original, serving a menu of street food inspired by Med's upbringing in Malaysia, including dishes from his hometown of Kampar as well as flavours from Ipoh and Penang.

Deserted white sandy beaches, a 15-seat chef's table serving a farm-to-table Michelin-starred tasting menu, silence broken only by crashing waves, and not a cocktail bucket in sight. Oh yes, this is Phuket, but not as you might know it. For those willing to go against the grain and head north over the bridge, it's just 20 minutes to Iniala Beach House, but a world away from the island you think you know.

Forget Phuket's reputation as a backpacker's paradise. There's a whole lot more to Thailand's largest island than its nightlife scene, with a clutch of white sand beaches fringing azure waters, a scattering of historic temples, a cheerful town center lined with colorful 19th-century shophouses, and markets slinging everything from street food to spices and knick-knacks for your suitcase. Whatever you seek from an island getaway, you're sure to find it here.

A crowd of customers, holding phones aloft, watch intently as Auntie Nid mixes up her bestseller: an iced Thai tea. Condensed milk is poured into a glass, followed by three heaped tablespoons of sugar, and then freshly strained tea. The end product a deep orange, creamy treat is poured into a plastic bag filled with ice. I want to spoil my customers, says Auntie Nid, 68, who prefers to be known by her nickname.

Tucked away in the Wat Ket area, a quiet pocket of Chiang Mai well clear of the chaos of the Old Town, at 137 Pillars House you're close enough to dip in when you want to, but far enough out that the noise never follows you back. It's the kind of neighbourhood where mornings start slowly, perhaps with a quick trip to the nearby Lung Khajohn Wat Ket, one of the city's best rice roll spots, or a plate of Neng's Clay Pot Roast Pork (insanely delish!), before retreating back to the calm of the hotel gardens.

Despite the constant churn of new development on SE Division, the labyrinthine amalgam of interlocking structures that once housed the original Pok Pok has remained vacant for more than half a decade. The Northern Thai comfort food chain began as a food cart and ended as an empire, with outposts in LA, Las Vegas, and Brooklyn, along with a small constellation of Portland locations.

Jasmine rice gets toasted until fragrant and lightly golden, then it's cooked with coconut milk to yield a supremely nutty base for the salad. Fluffy toasted rice meets crunchy slaw and seared tofu in my gingery, toasted rice salad. When you toast grains of rice until fragrant and golden, it takes on this nutty flavor that adds complexity to whatever you're making.

Soaked and blended, cashews become a stand-in for heavy cream, keeping stuffed shells, soups, pasta sauces, and desserts luxuriously dairy-free. Toasted and roughly chopped, they add crunch to salads, curries, stir-fries, and more. There are so many reasons to love cooking with these seeds-that's right, "cashew nut" is technically a misnomer, since they grow outside the fruit rather than inside a hard shell like true nuts.

Variations of coconut fish curry abound up and down the Swahili Coast, so much so that the dish is often broadly referred to as East African fish curry. This version of coconut fish curry leans heavily on xawaash, a spice blend that is at the heart of Somali cuisine. This Is my malaay qumbe, coconut fish curry. Variations of coconut fish curry can be found all throughout East Africa.

The paratha ($18), a beautifully single, hella-fluffed and towering round, sits on top of creamy dal where the sambal oil adds some nice heat. The abacus seeds ($24), where soft, earthy gnocchi made with taro are paired with smoky and chewy mushrooms, and amped up with chile and shaoxing wine. The rendang ($34) comes with pulled stewy spicy smoky oxtail (Kelang's Caribbean influence), rounded out with a delightful rice mixture of djon djon (a Haitian black mushroom rice) and nasi ulam (Malaysian herbed rice).