Cooking
Thai Salads: Yam, Larb, Phla and the Art of the Dressing
Yam, larb, tam and phla: how Thai salads are built, a simple dressing to start from, and how to balance herbs, protein and heat.
Oct 10, 2026 · 6 min read · Aroy Mak Mak
Stories
Deep dives into Thai food culture, ingredients, and traditions
Stories are the longer reads: how Thai cooks think about balancing flavour, how to stock a Thai pantry, how to eat your way through a street food stall, and how the food changes from one region of Thailand to the next.
They are written to sit alongside the recipes and guides, explaining the why behind the techniques and ingredients, with links to the dishes and places they mention so you can go from reading to cooking.
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Cooking
The Thai Wok: How to Stir-Fry, with Pad Kra Pao as the Example
Heat, order and small batches: how Thai cooks stir-fry in a wok, worked through pad kra pao, with practical tips for a home stove.
Oct 10, 2026 · 6 min read · Aroy Mak Mak
Cooking
Thai Soups Explained: From Tom Yum to Gaeng Jued
Hot and sour, rich with coconut, or clear and gentle: how the main Thai soups differ, how they fit into a meal, and when to season them.
Oct 9, 2026 · 6 min read · Aroy Mak Mak
Cooking
Cooking with Coconut Milk: Thick, Thin and Cracking the Cream
Thick and thin coconut milk, how to crack the cream and fry a curry paste in it, and why some of Thailand's best curries use none at all.
Oct 9, 2026 · 5 min read · Aroy Mak Mak
Cooking
A Guide to Thai Noodles: Which Noodle Goes with Which Dish
Sen yai, sen lek, ba mee, woon sen and khanom jeen: the Thai noodle family, the dishes each one belongs to, and how to prepare them at home.
Oct 8, 2026 · 6 min read · Aroy Mak Mak
Cooking
Making Thai Curry Paste from Scratch: Red, Green and Massaman
What goes into red, green, yellow and massaman curry pastes, the order to pound them in, and when a bought tub is perfectly fine.
Oct 8, 2026 · 6 min read · Aroy Mak Mak