Nothing epitomizes Thai Chinese cuisine such as eponymous specialty at this semi-out of doors, shophouse restaurant in Bangkok’s Chinatown: hoi thod, an eggy batter fried right until crispy and topped with mussels. Bua loi – mashed taro root and pumpkin mixed with rice flour into little balls, boiled, then served https://englandn307vxz7.blogsmine.com/profile