Mari Thai
Every so often I come across a blog that’s such a joy to read, so lovely to gaze upon, that I find myself lost in the minutiae of things I had no idea I gave a damn about–the cyber-version of a really good, really random New Yorker magazine.
Last night I checked out a blog called Fedification, written by former Martha Stewart Living producer Mari Uyehara, who’s traveling around Thailand for the next several months and has recently started sending tasty dispatches out into the ether, posts on mangosteens and kao soi (egg noodle curry soup) and the difficulty in getting a proper cocktail in Bangkok, accompanied by vibrant and, yes, sexy photographs of liquid refreshments, freshly ravaged fruit, and hot chili-speckled pools of curry-colored deliciousness.
I’ve known Mari professionally for a few years and have run into her occasionally around town. She’s sharp, opinionated, a little unpredictable and utterly charming. Her blog is no different. Highly recommended.
If you live in New York and aren’t jaded by the all the hype, head to Sripraphai in Woodside Queens for a taste of kao soi. Although New York’s most celebrated Thai restaurant is reportedly not as BYOB-friendly as it once was (I’ve been only once and that was four or five years ago), this is the kind of dish that would benefit from a crisp white with little or no oak: Sancerre, Chablis, Santorini, and, of course, stainless-steel fermented white Rioja. Lately I have been digging on Rinsol from Bodegas Franco-Españolas.