Preview: Esan Classic brings lesser-known Thai flavors to the Tenderloin
Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco
On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree'
Thai Fishing Sector, Among World's Largest, Cited For Abuses
Old Weang Ping Village: Not a Business, a Sanctuary.
Why Slave Labor Still Plagues The Global Food System
Beyond Festivals: Street Food Actually on Streets and Sidewalks
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Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"},"jeffcianci":{"type":"authors","id":"5580","meta":{"index":"authors_1591205172","id":"5580","found":true},"name":"Jeff Cianci","firstName":"Jeff","lastName":"Cianci","slug":"jeffcianci","email":"jcianci610@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":"jeffcianci","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Jeff Cianci | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/153d8e37568b0912b46a21bfecf27feb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/jeffcianci"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_120543":{"type":"posts","id":"bayareabites_120543","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120543","score":null,"sort":[1505243653000]},"guestAuthors":[],"slug":"preview-esan-classic-brings-lesser-known-thai-flavors-to-the-tenderloin","title":"Preview: Esan Classic brings lesser-known Thai flavors to the Tenderloin","publishDate":1505243653,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The first thing we were told when we entered Esan Classic, the new Thai restaurant on the edge of the Tenderloin for a recent media preview was “this is the most expensive Thai restaurant project in San Francisco; it was two and a half years in the making.”\u003c/p>\n\u003cp>With an introduction like that, it’s hard not to have impossibly high expectations. Several courses in, one diner in our group declared that the Tom Yum Pla Kao, a hot and sour soup with black cod, was the best soup he had ever eaten in his life. Judging by that comment, our expectations were mostly met.\u003c/p>\n\u003cfigure id=\"attachment_120674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6633-new.jpg\" alt=\"Hot & Sour Soup with Black Cod - Tom Yum Pla Kao\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hot & Sour Soup with Black Cod - Tom Yum Pla Kao \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Esan Classic is the fourth restaurant opened by owner Tom Silargorn, who owns the three popular \u003ca href=\"http://lersros.com/\">Lers Ros Thai\u003c/a> restaurants, with the original one being right across the street.\u003c/p>\n\u003cfigure id=\"attachment_120664\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-120664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6549-new.jpg\" alt=\"The entrance to Esan Classic\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Esan Classic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The Esan province of Thailand has the most rare food, and there are not a lot of people doing it, and even when people are, the authenticity is not up to par” explained Rene Colorado, the restaurant group’s general manager. “You’ll taste certain flowers and herbs here that are very expensive to import, but they’re doing it to have the most authentic flavors.”\u003c/p>\n\u003cp>Silargorn comes from the Esan province, (also spelled Isan or Isaan) which is in the northeast of Thailand. Given that it borders both Laos and Cambodia, there is significant overlap in both culture and food; for instance, while larb (a salad made from ground meat) is considered the national dish of Laos, it is also equally popular in Esan.\u003c/p>\n\u003cfigure id=\"attachment_120671\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120671\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6600-new.jpg\" alt=\"Ground Pork Salad - Larb Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ground Pork Salad - Larb Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Esan is also known as the poorest region of Thailand, as it does not see the same amount of tourism as the south, that is not apparent at the restaurant, which has a sleek, sunken dining room, high ceilings, and oversized images of women reminiscent of eighties artist \u003ca href=\"http://www.patricknagel.com/\">Patrick Nagel\u003c/a> on the walls. It has bit of a nightclub feel (though with sports on two tvs in the bar) and intends to stay open until 2 am on weekends, though as of now, there is wine and beer, but no liquor license.)\u003c/p>\n\u003cfigure id=\"attachment_120659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120659\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6522-new.jpg\" alt=\"The entrance to the kitchen at Esan Classic. Owner and chef Tom Silargorn is visible in the left window.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the kitchen at Esan Classic. Owner and chef Tom Silargorn is visible in the left window. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120657\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6514-new.jpg\" alt=\"The bar at Esan currently serves wine and beer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Esan currently serves wine and beer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This media dinner was the first this reporter had ever been to where a host introduced each course with a microphone from a stage.\u003c/p>\n\u003cfigure id=\"attachment_120649\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120649\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6568-new.jpg\" alt=\"Goody Kay announces each course being served from a stage at Esan Classic's preview dinner.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goody Kay announces each course being served from a stage at Esan Classic's preview dinner. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although Goody Kay has lived here for years, he is somewhat of an influencer in Thailand, he told us privately, and was wearing sparkling silver shoes with spikes.\u003c/p>\n\u003cfigure id=\"attachment_120680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6681-new.jpg\" alt=\"Goody Kay (L) introduces chef Chanon Hutasingh (R) who is overseeing the kitchen at Esan Classic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goody Kay (L) introduces chef Chanon Hutasingh (R) who is overseeing the kitchen at Esan Classic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Guests were treated to eleven courses, handpicked by Silargorn and Chef Chanon Hutasingh as their favorite dishes, and most representative of Esan cuisine. (Hutasingh is the chef that will oversee the kitchen at Esan Classic). It probably goes without saying that there was no pad thai or peanut sauce in sight. It must have been a difficult choice, given the menu is oversized and runs 11 pages long and has over 120 dishes on offer.\u003c/p>\n\u003cfigure id=\"attachment_120662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6534-new.jpg\" alt=\"Esan Classic media preview menu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Esan Classic media preview menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the more adventurous eater, frogs legs and pork intestines and chicken hearts and gizzards are all on the menu.\u003c/p>\n\u003cfigure id=\"attachment_120651\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1109-new.jpg\" alt=\"Serving soup tableside at Esan Classic. Lers Ros can be seen out the window across the street.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serving soup tableside at Esan Classic. Lers Ros can be seen out the window across the street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But we still experienced numerous flavors that were new to us; with the heat coming from both fresh and fried chilies, building up slowly throughout the meal. For instance, the above-mentioned tom yum soup had fresh chilies while the course that followed was a beef and chili powder soup.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/meNlzf1rQjM\u003c/p>\n\u003cp>There were some misses. An appetizer of sun-dried calamari had guests wondering whether the squid – which looked almost like French fries – was best honored by this method. While it was certainly a new way to eat it, diners seemed more puzzled than wowed. A stewed beef plate made with tendon had a divine chili paste, but despite the long cooking time at very low heat, in some cases, there was much more fat than meat; large chunks were left on the plate. Despite Kay calling their larb “the best in the industry,” strings of fried pork fat were a bit too chewy to fully enjoy.\u003c/p>\n\u003cfigure id=\"attachment_120668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6581-new.jpg\" alt=\"Sun-Dried Calamari - Pla Muk Haeng\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun-Dried Calamari - Pla Muk Haeng \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120669\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6587-new.jpg\" alt=\"Stewed Beef Plate - Nuer Peuay\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stewed Beef Plate - Nuer Peuay \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But other dishes were sublime. A dish called bitter melon salad, which had shrimp, scant pieces of bitter melon, and ground pork as the dominant ingredient (and also seemed rather larb-like) was a symphony of flavors, perfectly accentuated by chili and lime. “In Thailand, we believe that the more bitter something is, the better it is for you,” Kay instructed. It was that version of larb that we could have seen being called the best in the industry. The fish and beef soups were both so delicious and unusual, it was impossible to discern which we liked better. Mouth on fire, be damned, I kept going back for more. A sweet and spicy black bass came to the table fried into a shallow U, as if it were posing, head and tail perfectly aloft. A stir-fried green curry with beef was delicate and fragrant, a much more refined version than what we’re used to (which isn’t bad to begin with).\u003c/p>\n\u003cfigure id=\"attachment_120673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6622-new.jpg\" alt=\"Bitter Melon Salad - Yum Ma-Ra Koong Sod\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bitter Melon Salad - Yum Ma-Ra Koong Sod \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120675\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6649-new.jpg\" alt=\"Sturgeon Stir-Fried with Black Pepper - Pla Prik Thai\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sturgeon Stir-Fried with Black Pepper - Pla Prik Thai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1118-new.jpg\" alt=\"Black Bass Sweet and Spicy - Pla Sam Ros\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black Bass Sweet and Spicy - Pla Sam Ros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120676\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120676\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6663-new.jpg\" alt=\"Crispy Catfish with Chili Paste - Prik Khing Pla Dook Fu\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy Catfish with Chili Paste - Prik Khing Pla Dook Fu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120677\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6671-new.jpg\" alt=\"Stir-Fried Green Curry with Beef - Keawn Wan Pad Heang\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir-Fried Green Curry with Beef - Keawn Wan Pad Heang \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We thought we’d leave most of the dessert untouched, a sweet black sticky rice with coconut milk and Longan, a cousin of the lychee, but that was not to happen; the unctuous rice with just the right amount of sweetness had us going back for more.\u003c/p>\n\u003cfigure id=\"attachment_120678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6675-new.jpg\" alt=\"Dessert: Thai-Esan Sweet Black Sticky Rice with Longan\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert: Thai-Esan Sweet Black Sticky Rice with Longan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to the introduction Kay gave us, Silagorn could have retired back to Thailand after opening Lers Ros, but instead he opened two more. “His passion is cooking,” Kay told us. “All he wants to do is cook.”\u003c/p>\n\u003cp>Lucky San Francisco. With cooking like that, all we wanted to do was eat.\u003c/p>\n\u003cfigure id=\"attachment_120665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120665\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6551-new.jpg\" alt=\"The view from outside looking into the Esan Classic main dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The view from outside looking into the Esan Classic main dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.esanclassic.com/\">\u003cstrong>Esan Classic\u003c/strong>\u003c/a> (website not active yet)\u003cbr>\n739 Larkin St. [\u003ca href=\"https://www.google.com/maps/place/Esan+Classic/@37.7849199,-122.4201876,17z/data=!3m1!4b1!4m5!3m4!1s0x808580912e647a7b:0x55950d43d285b814!8m2!3d37.7849157!4d-122.4179989\">map\u003c/a>]\u003cbr>\nHours: Open Sun-Thu, 11am-12am and Fri-Sat, 11am-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/esanclassicsf/\">esanclassicsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/1513196112317547/esan-classic/\">@Esan-Classic\u003c/a>\u003cbr>\nPrice Range: $$ entrees from $10.95 to $35.95 (with most averaging around $15 to $20)\u003c/p>\n\u003cfigure id=\"attachment_120656\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120656\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1135-new.jpg\" alt=\"The neon sign at night outside Esan Classic \" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The neon sign at night outside Esan Classic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Chefs Tom Silargorn and Chanon Hutasingh, of the popular Lers Ros restaurants, bring food from Silargorn's native Isan region of Thailand to the Tenderloin, in a sleek spot that's open late. ","status":"publish","parent":0,"modified":1505506217,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1217},"headData":{"title":"Preview: Esan Classic brings lesser-known Thai flavors to the Tenderloin | KQED","description":"Chefs Tom Silargorn and Chanon Hutasingh, of the popular Lers Ros restaurants, bring food from Silargorn's native Isan region of Thailand to the Tenderloin, in a sleek spot that's open late. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Preview: Esan Classic brings lesser-known Thai flavors to the Tenderloin","datePublished":"2017-09-12T19:14:13.000Z","dateModified":"2017-09-15T20:10:17.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120543 https://ww2.kqed.org/bayareabites/?p=120543","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/12/preview-esan-classic-brings-lesser-known-thai-flavors-to-the-tenderloin/","disqusTitle":"Preview: Esan Classic brings lesser-known Thai flavors to the Tenderloin","source":"Asian Food and Drink","sourceUrl":"https://ww2.kqed.org/bayareabites/category/asian-food-and-drink/","path":"/bayareabites/120543/preview-esan-classic-brings-lesser-known-thai-flavors-to-the-tenderloin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first thing we were told when we entered Esan Classic, the new Thai restaurant on the edge of the Tenderloin for a recent media preview was “this is the most expensive Thai restaurant project in San Francisco; it was two and a half years in the making.”\u003c/p>\n\u003cp>With an introduction like that, it’s hard not to have impossibly high expectations. Several courses in, one diner in our group declared that the Tom Yum Pla Kao, a hot and sour soup with black cod, was the best soup he had ever eaten in his life. Judging by that comment, our expectations were mostly met.\u003c/p>\n\u003cfigure id=\"attachment_120674\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120674\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6633-new.jpg\" alt=\"Hot & Sour Soup with Black Cod - Tom Yum Pla Kao\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6633-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hot & Sour Soup with Black Cod - Tom Yum Pla Kao \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Esan Classic is the fourth restaurant opened by owner Tom Silargorn, who owns the three popular \u003ca href=\"http://lersros.com/\">Lers Ros Thai\u003c/a> restaurants, with the original one being right across the street.\u003c/p>\n\u003cfigure id=\"attachment_120664\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-120664\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6549-new.jpg\" alt=\"The entrance to Esan Classic\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6549-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Esan Classic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“The Esan province of Thailand has the most rare food, and there are not a lot of people doing it, and even when people are, the authenticity is not up to par” explained Rene Colorado, the restaurant group’s general manager. “You’ll taste certain flowers and herbs here that are very expensive to import, but they’re doing it to have the most authentic flavors.”\u003c/p>\n\u003cp>Silargorn comes from the Esan province, (also spelled Isan or Isaan) which is in the northeast of Thailand. Given that it borders both Laos and Cambodia, there is significant overlap in both culture and food; for instance, while larb (a salad made from ground meat) is considered the national dish of Laos, it is also equally popular in Esan.\u003c/p>\n\u003cfigure id=\"attachment_120671\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120671\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6600-new.jpg\" alt=\"Ground Pork Salad - Larb Pork\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6600-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ground Pork Salad - Larb Pork \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While Esan is also known as the poorest region of Thailand, as it does not see the same amount of tourism as the south, that is not apparent at the restaurant, which has a sleek, sunken dining room, high ceilings, and oversized images of women reminiscent of eighties artist \u003ca href=\"http://www.patricknagel.com/\">Patrick Nagel\u003c/a> on the walls. It has bit of a nightclub feel (though with sports on two tvs in the bar) and intends to stay open until 2 am on weekends, though as of now, there is wine and beer, but no liquor license.)\u003c/p>\n\u003cfigure id=\"attachment_120659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120659\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6522-new.jpg\" alt=\"The entrance to the kitchen at Esan Classic. Owner and chef Tom Silargorn is visible in the left window.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6522-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the kitchen at Esan Classic. Owner and chef Tom Silargorn is visible in the left window. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120657\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120657\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6514-new.jpg\" alt=\"The bar at Esan currently serves wine and beer.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6514-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Esan currently serves wine and beer. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This media dinner was the first this reporter had ever been to where a host introduced each course with a microphone from a stage.\u003c/p>\n\u003cfigure id=\"attachment_120649\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120649\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6568-new.jpg\" alt=\"Goody Kay announces each course being served from a stage at Esan Classic's preview dinner.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6568-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goody Kay announces each course being served from a stage at Esan Classic's preview dinner. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although Goody Kay has lived here for years, he is somewhat of an influencer in Thailand, he told us privately, and was wearing sparkling silver shoes with spikes.\u003c/p>\n\u003cfigure id=\"attachment_120680\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120680\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6681-new.jpg\" alt=\"Goody Kay (L) introduces chef Chanon Hutasingh (R) who is overseeing the kitchen at Esan Classic.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6681-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Goody Kay (L) introduces chef Chanon Hutasingh (R) who is overseeing the kitchen at Esan Classic. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Guests were treated to eleven courses, handpicked by Silargorn and Chef Chanon Hutasingh as their favorite dishes, and most representative of Esan cuisine. (Hutasingh is the chef that will oversee the kitchen at Esan Classic). It probably goes without saying that there was no pad thai or peanut sauce in sight. It must have been a difficult choice, given the menu is oversized and runs 11 pages long and has over 120 dishes on offer.\u003c/p>\n\u003cfigure id=\"attachment_120662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120662\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6534-new.jpg\" alt=\"Esan Classic media preview menu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6534-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Esan Classic media preview menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the more adventurous eater, frogs legs and pork intestines and chicken hearts and gizzards are all on the menu.\u003c/p>\n\u003cfigure id=\"attachment_120651\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120651\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1109-new.jpg\" alt=\"Serving soup tableside at Esan Classic. Lers Ros can be seen out the window across the street.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1109-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serving soup tableside at Esan Classic. Lers Ros can be seen out the window across the street. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But we still experienced numerous flavors that were new to us; with the heat coming from both fresh and fried chilies, building up slowly throughout the meal. For instance, the above-mentioned tom yum soup had fresh chilies while the course that followed was a beef and chili powder soup.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/meNlzf1rQjM'\n title='//www.youtube.com/embed/meNlzf1rQjM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>There were some misses. An appetizer of sun-dried calamari had guests wondering whether the squid – which looked almost like French fries – was best honored by this method. While it was certainly a new way to eat it, diners seemed more puzzled than wowed. A stewed beef plate made with tendon had a divine chili paste, but despite the long cooking time at very low heat, in some cases, there was much more fat than meat; large chunks were left on the plate. Despite Kay calling their larb “the best in the industry,” strings of fried pork fat were a bit too chewy to fully enjoy.\u003c/p>\n\u003cfigure id=\"attachment_120668\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120668\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6581-new.jpg\" alt=\"Sun-Dried Calamari - Pla Muk Haeng\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sun-Dried Calamari - Pla Muk Haeng \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120669\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120669\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6587-new.jpg\" alt=\"Stewed Beef Plate - Nuer Peuay\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6587-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stewed Beef Plate - Nuer Peuay \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But other dishes were sublime. A dish called bitter melon salad, which had shrimp, scant pieces of bitter melon, and ground pork as the dominant ingredient (and also seemed rather larb-like) was a symphony of flavors, perfectly accentuated by chili and lime. “In Thailand, we believe that the more bitter something is, the better it is for you,” Kay instructed. It was that version of larb that we could have seen being called the best in the industry. The fish and beef soups were both so delicious and unusual, it was impossible to discern which we liked better. Mouth on fire, be damned, I kept going back for more. A sweet and spicy black bass came to the table fried into a shallow U, as if it were posing, head and tail perfectly aloft. A stir-fried green curry with beef was delicate and fragrant, a much more refined version than what we’re used to (which isn’t bad to begin with).\u003c/p>\n\u003cfigure id=\"attachment_120673\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120673\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6622-new.jpg\" alt=\"Bitter Melon Salad - Yum Ma-Ra Koong Sod\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6622-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bitter Melon Salad - Yum Ma-Ra Koong Sod \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120675\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120675\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6649-new.jpg\" alt=\"Sturgeon Stir-Fried with Black Pepper - Pla Prik Thai\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6649-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sturgeon Stir-Fried with Black Pepper - Pla Prik Thai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120655\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1118-new.jpg\" alt=\"Black Bass Sweet and Spicy - Pla Sam Ros\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1118-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black Bass Sweet and Spicy - Pla Sam Ros \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120676\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120676\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6663-new.jpg\" alt=\"Crispy Catfish with Chili Paste - Prik Khing Pla Dook Fu\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6663-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy Catfish with Chili Paste - Prik Khing Pla Dook Fu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120677\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120677\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6671-new.jpg\" alt=\"Stir-Fried Green Curry with Beef - Keawn Wan Pad Heang\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6671-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir-Fried Green Curry with Beef - Keawn Wan Pad Heang \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We thought we’d leave most of the dessert untouched, a sweet black sticky rice with coconut milk and Longan, a cousin of the lychee, but that was not to happen; the unctuous rice with just the right amount of sweetness had us going back for more.\u003c/p>\n\u003cfigure id=\"attachment_120678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120678\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6675-new.jpg\" alt=\"Dessert: Thai-Esan Sweet Black Sticky Rice with Longan\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6675-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert: Thai-Esan Sweet Black Sticky Rice with Longan \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to the introduction Kay gave us, Silagorn could have retired back to Thailand after opening Lers Ros, but instead he opened two more. “His passion is cooking,” Kay told us. “All he wants to do is cook.”\u003c/p>\n\u003cp>Lucky San Francisco. With cooking like that, all we wanted to do was eat.\u003c/p>\n\u003cfigure id=\"attachment_120665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120665\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6551-new.jpg\" alt=\"The view from outside looking into the Esan Classic main dining area.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The view from outside looking into the Esan Classic main dining area. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.esanclassic.com/\">\u003cstrong>Esan Classic\u003c/strong>\u003c/a> (website not active yet)\u003cbr>\n739 Larkin St. [\u003ca href=\"https://www.google.com/maps/place/Esan+Classic/@37.7849199,-122.4201876,17z/data=!3m1!4b1!4m5!3m4!1s0x808580912e647a7b:0x55950d43d285b814!8m2!3d37.7849157!4d-122.4179989\">map\u003c/a>]\u003cbr>\nHours: Open Sun-Thu, 11am-12am and Fri-Sat, 11am-2am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/esanclassicsf/\">esanclassicsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/explore/locations/1513196112317547/esan-classic/\">@Esan-Classic\u003c/a>\u003cbr>\nPrice Range: $$ entrees from $10.95 to $35.95 (with most averaging around $15 to $20)\u003c/p>\n\u003cfigure id=\"attachment_120656\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120656\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1135-new.jpg\" alt=\"The neon sign at night outside Esan Classic \" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1135-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The neon sign at night outside Esan Classic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120543/preview-esan-classic-brings-lesser-known-thai-flavors-to-the-tenderloin","authors":["5567","5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_11028","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_90"],"tags":["bayareabites_15960","bayareabites_15961","bayareabites_2932"],"featImg":"bayareabites_120653","label":"source_bayareabites_120543"},"bayareabites_111190":{"type":"posts","id":"bayareabites_111190","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111190","score":null,"sort":[1470348046000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-5-popular-thai-restaurants-south-of-san-francisco","title":"Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco","publishDate":1470348046,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>The bold and unique flavors of Thai cuisine make it an adventurous yet thoroughly enjoyable dining option. Dishes can be light and simple such as Pork Larb served in crisp lettuce cups or they can be a carefully balanced marriage of flavors as with a great Pad Thai. That balance of contrasting flavors is what makes Thai food such a delicious cuisine: a fiery curry tamed by the sweetness of creamy coconut milk or brightened up with the zing of a lime and Thai basil. With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tee Nee Thai\u003c/h2>\n\u003cfigure id=\"attachment_111211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg\" alt=\"The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tee Nee Thai is regularly selected as the best Thai restaurant in Silicon Valley for its menu of Thai staples served in an elegantly decorated setting. The menu features familiar dishes such as Tom Ka Gai soup, Pad Thai and Pad See Ewe. However, do be sure to try house specials such as the Thai-tanic eggplant with tender chunks of eggplant, sweet pieces of pineapple, and cashews in a coconut chili sauce. Also worth enjoying is the Tamarind Duck with rich pieces of roasted duck that have been deep-fried for perfectly crisp skin and then tossed with pineapple and vegetables in a sweet and tangy tamarind sauce. The restaurant serves an extensive menu of hard-to-find beers which will delight any beer aficionado.\u003c/p>\n\u003cfigure id=\"attachment_111210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg\" alt=\"The Tamarind Glazed Duck at Tee Nee Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tamarind Glazed Duck at Tee Nee Thai Cuisine \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThai.jpg\" alt=\"Inside Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.teeneethaisanjose.com/\" target=\"_blank\">\u003cb>Tee Nee Thai\u003c/b>\u003c/a>\u003cbr>\n1423 The Alameda [\u003ca href=\"https://goo.gl/Jnijh2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95126\u003cbr>\nPh: (408) 947-7927\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm and 5-9:30pm; Fri 11:30am-2:30pm and 5-10pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeeNeeThaiSanJose/?fref=ts\" target=\"_blank\">Tee Nee Thai \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Bangkok Bay Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg\" alt=\"A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned restaurant has been a local favorite since 1993, and serves an inexpensive menu of Thai dishes in a comfortable setting. For those who want to enjoy a lighter dish while still experiencing the unique flavors of Thai cuisine, the Mango Salad with grilled prawns, mango, fresh herbs and roasted coconut tossed in spicy lime dressing, is a perfect option. For a heartier dish, the Roasted Pumpkin Curry is a delicious balance of sweet coconut milk and thai chili with tender chunks of red pumpkin, bell peppers and sweet basil.\u003c/p>\n\u003cfigure id=\"attachment_111198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg\" alt=\"A mango salad with prawns at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Mango Salad with prawns at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBay.jpg\" alt=\"Inside Bangkok Bay Thai Cuisine in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bangkok Bay Thai Cuisine in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bangkokbay.com/\" target=\"_blank\">\u003cb>Bangkok Bay Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n825 El Camino Real [\u003ca href=\"https://goo.gl/u9X9xe\" target=\"_blank\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: 650) 365-5369\u003cbr>\nHours: Mon-Fri 11am-2:30pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BangkokBay/?fref=ts\" target=\"_blank\">Bangkok Bay Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Sweet Basil Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg\" alt=\"Fresh Spring Rolls with a sweet and spicy peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Spring Rolls with a sweet and spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This hidden gem tucked away in a residential shopping center along the edge of the San Francisco Bay in Foster City, is regularly recognized by the Michelin Guide and Zagat for its delicious menu of Thai specialties. The dark wood tables, colorful light fixtures and artfully plated dishes contribute to the modern decor at Bangkok Bay Thai Cuisine. Even the appetizers are given a creative touch, such as the Fresh Spring Rolls are presented atop a sweet and slightly spicy peanut sauce garnished with a colorful lily flower. Seafood lovers will enjoy the Foster City Sea Curry which features a medley of seafood and fried eggplant in a beautifully fragrant coconut curry sauce seasoned with kaffir lime leaves.\u003c/p>\n\u003cfigure id=\"attachment_111208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg\" alt=\"The Foster City Sea Curry at Sweet Basil Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Foster City Sea Curry at Sweet Basil Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasil.jpg\" alt=\"Inside Sweet Basil Thai Cuisine in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sweet Basil Thai Cuisine in Foster City \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetbasilthai.net/\" target=\"_blank\">\u003cb>Sweet Basil Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n1473 Beach Park Blvd. [\u003ca href=\"https://goo.gl/rPN8N3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nFoster City, CA 94404\u003cbr>\nPh: (650) 212-5788\u003cbr>\nHours: Mon-Fri 11am-2pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sweetbasilfoster/?fref=ts\" target=\"_blank\">Sweet Basil Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Shana Thai Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_111204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPineapple.jpg\" alt=\"Pineapple fried rice served in a pineapple at Shana Thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple fried rice served in a pineapple at Shana Thai. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This popular Thai restaurant, a stone's throw away from the bustling dining scene of downtown Mountain View, serves a menu of crowd-pleasing Thai dishes in a romantic setting. While you look over the menu, try one of the restaurant’s tropical soju cocktails or a sweet Thai iced tea. Enjoyable as both a side dish or main entree, the Pineapple Fried Rice is presented in a hollowed out pineapple half and features savory fried rice studded with juicy bites of pineapple and sweet raisins. Those who avoid spicy foods will enjoy Shana Thai’s Pad Thai with tender chunks of chicken and flat noodles in a delightful sweet and tangy sauce, garnished with crunchy peanuts for a pop of flavor and texture.\u003c/p>\n\u003cfigure id=\"attachment_111203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPadThai.jpg\" alt=\"The Pad Thai at Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pad Thai at Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaThai.jpg\" alt=\"Inside Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.shanathai.com/\" target=\"_blank\">\u003cb>Shana Thai Restaurant\u003c/b>\u003c/a>\u003cbr>\n311 Moffett Blvd. [\u003ca href=\"https://goo.gl/9hR8FG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 940-9990\u003cbr>\nHours: Mon-Sun 11am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/shanathai/\" target=\"_blank\">Shana Thai Restaurant \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Dusita Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaKaoSoy.jpg\" alt=\"Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many popular restaurants in this neighborhood, Dusita Thai Cuisine is nestled among other restaurants serving various ethnic cuisines in small shopping mall along El Camino Real. The restaurant’s authentic Thai dishes are big on flavor but also spice, so be warned if you are new to Thai cuisine or sensitive to heat. Those who do enjoy spicy food should try Dusita’s Angry Pork featuring stir-fried pork with bell peppers and basil in a red curry. Green peppercorns, ginger and lime provide a tangy bite to the fiery dish while coconut milk adds to touch of sweetness. On the less spicy side of things, the popular Kao Soy Chicken features tender bites of chicken and fresh egg noodles simmered in a silky smooth red & yellow curry sauce, sweetened with coconut milk. A cold, crisp Chang beer or a sweet and smoky Thai iced tea are a delicious way to tame the heat if things get too intense.\u003c/p>\n\u003cfigure id=\"attachment_111200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaAngryPork.jpg\" alt=\"A fiery dish of Dusita’s Angry Pork.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fiery dish of Dusita’s Angry Pork. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaThai.jpg\" alt=\"Inside Dusita Thai Cuisine in Santa Clara.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dusita Thai Cuisine in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dusita-thai-cuisine-santa-clara\" target=\"_blank\">\u003cb>Dusita Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n2325 El Camino Real [\u003ca href=\"https://goo.gl/CEfrK3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 247-5199\u003cbr>\nHours: Mon-Fri 10am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dusita-Thai-Cuisine/111382215561697?fref=ts\" target=\"_blank\">Dusita Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.","status":"publish","parent":0,"modified":1470506644,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1147},"headData":{"title":"Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco | KQED","description":"With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco","datePublished":"2016-08-04T22:00:46.000Z","dateModified":"2016-08-06T18:04:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111190 http://ww2.kqed.org/bayareabites/?p=111190","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/04/bay-area-bites-guide-to-5-popular-thai-restaurants-south-of-san-francisco/","disqusTitle":"Bay Area Bites Guide to 5 Popular Thai Restaurants South of San Francisco","source":"Restaurant Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/111190/bay-area-bites-guide-to-5-popular-thai-restaurants-south-of-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The bold and unique flavors of Thai cuisine make it an adventurous yet thoroughly enjoyable dining option. Dishes can be light and simple such as Pork Larb served in crisp lettuce cups or they can be a carefully balanced marriage of flavors as with a great Pad Thai. That balance of contrasting flavors is what makes Thai food such a delicious cuisine: a fiery curry tamed by the sweetness of creamy coconut milk or brightened up with the zing of a lime and Thai basil. With the Bay Area being home to so many diverse cultures and flavors, of course great Thai restaurants abound. Here are five popular Thai restaurants south of San Francisco. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Tee Nee Thai\u003c/h2>\n\u003cfigure id=\"attachment_111211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg\" alt=\"The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111211\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiTantic-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Thai-tanic eggplant at Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tee Nee Thai is regularly selected as the best Thai restaurant in Silicon Valley for its menu of Thai staples served in an elegantly decorated setting. The menu features familiar dishes such as Tom Ka Gai soup, Pad Thai and Pad See Ewe. However, do be sure to try house specials such as the Thai-tanic eggplant with tender chunks of eggplant, sweet pieces of pineapple, and cashews in a coconut chili sauce. Also worth enjoying is the Tamarind Duck with rich pieces of roasted duck that have been deep-fried for perfectly crisp skin and then tossed with pineapple and vegetables in a sweet and tangy tamarind sauce. The restaurant serves an extensive menu of hard-to-find beers which will delight any beer aficionado.\u003c/p>\n\u003cfigure id=\"attachment_111210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg\" alt=\"The Tamarind Glazed Duck at Tee Nee Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111210\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThaiDuck-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tamarind Glazed Duck at Tee Nee Thai Cuisine \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/TeeNeeThai.jpg\" alt=\"Inside Tee Nee Thai Cuisine in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111209\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/TeeNeeThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Tee Nee Thai Cuisine in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.teeneethaisanjose.com/\" target=\"_blank\">\u003cb>Tee Nee Thai\u003c/b>\u003c/a>\u003cbr>\n1423 The Alameda [\u003ca href=\"https://goo.gl/Jnijh2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95126\u003cbr>\nPh: (408) 947-7927\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm and 5-9:30pm; Fri 11:30am-2:30pm and 5-10pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TeeNeeThaiSanJose/?fref=ts\" target=\"_blank\">Tee Nee Thai \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Bangkok Bay Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg\" alt=\"A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayPumpkin-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pumpkin curry with chicken and steamed rice at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned restaurant has been a local favorite since 1993, and serves an inexpensive menu of Thai dishes in a comfortable setting. For those who want to enjoy a lighter dish while still experiencing the unique flavors of Thai cuisine, the Mango Salad with grilled prawns, mango, fresh herbs and roasted coconut tossed in spicy lime dressing, is a perfect option. For a heartier dish, the Roasted Pumpkin Curry is a delicious balance of sweet coconut milk and thai chili with tender chunks of red pumpkin, bell peppers and sweet basil.\u003c/p>\n\u003cfigure id=\"attachment_111198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg\" alt=\"A mango salad with prawns at Bangkok Bay Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBayMangoSalad-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Mango Salad with prawns at Bangkok Bay Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/BangkokBay.jpg\" alt=\"Inside Bangkok Bay Thai Cuisine in Redwood City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/BangkokBay-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bangkok Bay Thai Cuisine in Redwood City. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bangkokbay.com/\" target=\"_blank\">\u003cb>Bangkok Bay Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n825 El Camino Real [\u003ca href=\"https://goo.gl/u9X9xe\" target=\"_blank\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94063\u003cbr>\nPh: 650) 365-5369\u003cbr>\nHours: Mon-Fri 11am-2:30pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BangkokBay/?fref=ts\" target=\"_blank\">Bangkok Bay Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Sweet Basil Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111207\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg\" alt=\"Fresh Spring Rolls with a sweet and spicy peanut sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111207\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilFreshRolls-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Spring Rolls with a sweet and spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This hidden gem tucked away in a residential shopping center along the edge of the San Francisco Bay in Foster City, is regularly recognized by the Michelin Guide and Zagat for its delicious menu of Thai specialties. The dark wood tables, colorful light fixtures and artfully plated dishes contribute to the modern decor at Bangkok Bay Thai Cuisine. Even the appetizers are given a creative touch, such as the Fresh Spring Rolls are presented atop a sweet and slightly spicy peanut sauce garnished with a colorful lily flower. Seafood lovers will enjoy the Foster City Sea Curry which features a medley of seafood and fried eggplant in a beautifully fragrant coconut curry sauce seasoned with kaffir lime leaves.\u003c/p>\n\u003cfigure id=\"attachment_111208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg\" alt=\"The Foster City Sea Curry at Sweet Basil Thai Cuisine.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111208\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasilSeafoodCurry-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Foster City Sea Curry at Sweet Basil Thai Cuisine. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111206\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/SweetBasil.jpg\" alt=\"Inside Sweet Basil Thai Cuisine in Foster City.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111206\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/SweetBasil-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Sweet Basil Thai Cuisine in Foster City \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://sweetbasilthai.net/\" target=\"_blank\">\u003cb>Sweet Basil Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n1473 Beach Park Blvd. [\u003ca href=\"https://goo.gl/rPN8N3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nFoster City, CA 94404\u003cbr>\nPh: (650) 212-5788\u003cbr>\nHours: Mon-Fri 11am-2pm and 5-9pm; Sat-Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Sweetbasilfoster/?fref=ts\" target=\"_blank\">Sweet Basil Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Shana Thai Restaurant\u003c/h2>\n\u003cfigure id=\"attachment_111204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPineapple.jpg\" alt=\"Pineapple fried rice served in a pineapple at Shana Thai.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPineapple-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple fried rice served in a pineapple at Shana Thai. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This popular Thai restaurant, a stone's throw away from the bustling dining scene of downtown Mountain View, serves a menu of crowd-pleasing Thai dishes in a romantic setting. While you look over the menu, try one of the restaurant’s tropical soju cocktails or a sweet Thai iced tea. Enjoyable as both a side dish or main entree, the Pineapple Fried Rice is presented in a hollowed out pineapple half and features savory fried rice studded with juicy bites of pineapple and sweet raisins. Those who avoid spicy foods will enjoy Shana Thai’s Pad Thai with tender chunks of chicken and flat noodles in a delightful sweet and tangy sauce, garnished with crunchy peanuts for a pop of flavor and texture.\u003c/p>\n\u003cfigure id=\"attachment_111203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaPadThai.jpg\" alt=\"The Pad Thai at Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaPadThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pad Thai at Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/ShanaThai.jpg\" alt=\"Inside Shana Thai in Mountain View.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/ShanaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Shana Thai in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.shanathai.com/\" target=\"_blank\">\u003cb>Shana Thai Restaurant\u003c/b>\u003c/a>\u003cbr>\n311 Moffett Blvd. [\u003ca href=\"https://goo.gl/9hR8FG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 940-9990\u003cbr>\nHours: Mon-Sun 11am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/shanathai/\" target=\"_blank\">Shana Thai Restaurant \u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>Dusita Thai Cuisine\u003c/h2>\n\u003cfigure id=\"attachment_111201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaKaoSoy.jpg\" alt=\"Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaKaoSoy-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dusita’s Kao Soy featuring eggs noodles and chicken in a red and yellow curry sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like many popular restaurants in this neighborhood, Dusita Thai Cuisine is nestled among other restaurants serving various ethnic cuisines in small shopping mall along El Camino Real. The restaurant’s authentic Thai dishes are big on flavor but also spice, so be warned if you are new to Thai cuisine or sensitive to heat. Those who do enjoy spicy food should try Dusita’s Angry Pork featuring stir-fried pork with bell peppers and basil in a red curry. Green peppercorns, ginger and lime provide a tangy bite to the fiery dish while coconut milk adds to touch of sweetness. On the less spicy side of things, the popular Kao Soy Chicken features tender bites of chicken and fresh egg noodles simmered in a silky smooth red & yellow curry sauce, sweetened with coconut milk. A cold, crisp Chang beer or a sweet and smoky Thai iced tea are a delicious way to tame the heat if things get too intense.\u003c/p>\n\u003cfigure id=\"attachment_111200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaAngryPork.jpg\" alt=\"A fiery dish of Dusita’s Angry Pork.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaAngryPork-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A fiery dish of Dusita’s Angry Pork. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_111202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/DusitaThai.jpg\" alt=\"Inside Dusita Thai Cuisine in Santa Clara.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-111202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/DusitaThai-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Dusita Thai Cuisine in Santa Clara. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dusita-thai-cuisine-santa-clara\" target=\"_blank\">\u003cb>Dusita Thai Cuisine\u003c/b>\u003c/a>\u003cbr>\n2325 El Camino Real [\u003ca href=\"https://goo.gl/CEfrK3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSanta Clara, CA 95050\u003cbr>\nPh: (408) 247-5199\u003cbr>\nHours: Mon-Fri 10am-3pm and 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Dusita-Thai-Cuisine/111382215561697?fref=ts\" target=\"_blank\">Dusita Thai Cuisine\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111190/bay-area-bites-guide-to-5-popular-thai-restaurants-south-of-san-francisco","authors":["5580"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_13746","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_91"],"tags":["bayareabites_1190","bayareabites_2932"],"featImg":"bayareabites_111207","label":"source_bayareabites_111190"},"bayareabites_82397":{"type":"posts","id":"bayareabites_82397","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82397","score":null,"sort":[1400773869000]},"guestAuthors":[],"slug":"on-the-trail-of-durian-southeast-asias-creme-brulee-on-a-tree","title":"On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree'","publishDate":1400773869,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82398\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\">\u003cimg class=\"size-full wp-image-82398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\" alt=\"The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\" width=\"1800\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314529503/on-the-trail-of-durian-southeast-asias-cr-me-br-l-e-on-a-tree\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>What if a single taste of one fruit — in this case, the durian — changed the course of your entire life?\u003c/p>\n\u003cp>That's what happened to Lindsay Gasik and Rob Culclasure, a young couple who visited an Asian grocery store in Eugene, Ore., in 2009 in search of the football-sized fruit with thick, spiky skin. They were curious to try it after hearing that the durian's pungent smell and custard-like flesh had the power to drive people delirious with craving.\u003c/p>\n\u003cfigure id=\"attachment_82399\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\">\u003cimg class=\"size-full wp-image-82399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\" alt=\"Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The moment Gasik and Culclasure inhaled the fruit's gassy aroma of fermented pineapple and onion and tasted its cool, creamy, vanilla-flavored flesh, they were hopelessly hooked. Now, after years of traveling through Southeast Asia tracking down and eating durian almost daily, they have become experts on the fruit. And for other travelers who catch durian fever, Gasik has written a \u003ca href=\"http://www.yearofthedurian.com/p/our-ebooks.html#.U3zZc3JdXTo\">durian travel guide to Thailand\u003c/a>, which comes out in June.\u003c/p>\n\u003cp>Five years into their obsession, Gasik tells The Salt they're as enthralled with the durian as ever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It's very sensual — the thorny texture, intense aroma, bizarre appearance and amazing range of flavors found in no other fruit or natural food,\" Gasik tells us by email from Bangkok. \"Durian is the only fruit in the world that I know of that combines a very high sugar content with a high fat content. It's like crème brûlée on a tree.\"\u003c/p>\n\u003cfigure id=\"attachment_82400\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\">\u003cimg class=\"size-full wp-image-82400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\" alt=\"Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\" width=\"1599\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Since the couple departed for Asia in 2012 to pursue durians nearly full-time, they've eaten the fruit in 13 countries, including Malaysia, Vietnam, Myanmar and Australia. Along the way, they visited remote orchards and wild jungles and enjoyed all-you-can-eat durian feasts at roadside stands. And they documented it all on their blog, \u003ca href=\"http://www.yearofthedurian.com/p/first-durian-start-here.html#.U3Zce2FOWT0\" target=\"_blank\" rel=\"noopener\">Year of the Durian\u003c/a>.\u003c/p>\n\u003cp>Thailand, they say, is ground zero for durian diversity and abundance. More than 200 varieties are grown here, and the country's orchards produce more durians by far than any other nation.\u003c/p>\n\u003cp>Thing is, most visitors to Thailand never experience the country's traditional durian culture of roadside stands and small farms open to the public.\u003c/p>\n\u003cp>\"So few travelers venture away from the tourist-friendly beaches and neon cities that great swaths of the country are left virtually untouched by the tourism industry and its vices,\" Gasik writes in \u003cem>The Durian Tourist's Guide to Thailand\u003c/em>. \"This is where durian grows.\"\u003c/p>\n\u003cp>The guide provides everything you need to know for a durian-centric vacation, like how to harvest the fruit on organic farms, avoid durians that have been doused by pesticides and even arrange lodging in idyllic orchard guesthouses.\u003c/p>\n\u003cp>In Nakhon Nayok, durian seekers can find an organic orchard where a dedicated farmer has preserved 50 rare varieties of the fruit, while Chantaburi province may be worth a visit for the annual World Durian Festival.\u003c/p>\n\u003cp>Seasons in the tropics are unpredictable, and fruit trees can be, too. This means you can't find durians just anywhere, anytime. In central and eastern Thailand, Gasik's guidebook tells us, durians are usually available March through June; in the south, durians ripen and drop from the trees almost all year long.\u003c/p>\n\u003cfigure id=\"attachment_82401\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\">\u003cimg class=\"size-full wp-image-82401\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\" alt=\"The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\" width=\"1200\" height=\"790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The guide also provides some vocabulary and phraseology basics. \"\u003cem>Chun/Pom thong gan ja gin turian\u003c/em>,\" for instance, means \"I want to eat durian.\" That should help get you moving in the right direction once you've left the Bangkok airport.\u003c/p>\n\u003cp>You'll want Gasik's tips on the tact and etiquette of eating durians in Thailand, too.\u003c/p>\n\u003cp>\"[Eating durian with bare hands] is considered fairly bad manners,\" Gasik writes, so many locals use rubber gloves. If you have to go bare, don't shake hands or touch anyone until you've washed your hands.\u003c/p>\n\u003cfigure id=\"attachment_82402\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\">\u003cimg class=\"size-full wp-image-82402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\" alt=\"According to Gasik, the Puangmanee durian's flesh has "a smooth, chocolatey sensation." Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to Gasik, the Puangmanee durian's flesh has \"a smooth, chocolatey sensation.\" Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Nor should you take a durian into a closed public space; many people – even people who've been around durian their whole life — simply cannot bear the smell.\u003c/p>\n\u003cp>For durian beginners, the Monthong, a sweet and creamy variety grown for export to countries like the U.S., is a good starting point. The Longlaplae, too, has a mild, milky flavor and virtually no aroma.\u003c/p>\n\u003cp>But there's much, much more out there for those willing to venture deeper into the durian flavor spectrum.\u003c/p>\n\u003cp>\"Thai durians come in flavors ranging from vanilla or butterscotch custard to milk chocolate, caramelized onions, or even a sulfurous egg-iness relished by those with a thing for the savory,\" Gasik writes.\u003c/p>\n\u003cp>The Puangmanee durian – found in the Chantaburi province – has yellow-orange flesh \"with a smooth, chocolatey sensation.\"\u003c/p>\n\u003cp>The Ganyao, one of the most prized durians, has \"yellow, very dry, thick and smooth [flesh], comparable to an extremely rich frosting or moist cake.\"\u003c/p>\n\u003cp>In the southernmost part of the country, there's a rare durian called the \u003ca href=\"http://www.yearofthedurian.com/2013/05/durio-graveolens.html#.U3k9P2FOWT0\" target=\"_blank\" rel=\"noopener\">Graveolens\u003c/a> with what Gasik describes as \"lipstick red flesh\" so rich, sticky and cheese-like that it can be difficult to swallow.\u003c/p>\n\u003cp>More intrepid seekers of the fruit can find wild durians \u003ca href=\"http://www.yearofthedurian.com/2013/04/durio-kinabaluensis.html#.U3bqOWFOWT0\" target=\"_blank\" rel=\"noopener\">in the jungle\u003c/a> growing from seed and without varietal names; they're referred to collectively as \u003cem>thurian ban\u003c/em>.\u003c/p>\n\u003cp>And even Gasik and Culclasure have more new durians to taste. This summer, they're hoping for a chance at \"elephant dung durian.\"\u003c/p>\n\u003cp>Elephants often eat fallen durians off the ground, Gasik explains, and sometimes the entire fruit manages to pass through the animal unbroken. The flesh of these durians supposedly goes through a further ripening process that amplifies the taste.\u003c/p>\n\u003cp>\"There's a guy in Malaysia who says he'll have some in July,\" Gasik says. \"I'm really, really excited.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A young couple got hooked on durians after one life-changing bite in 2009. And after two years of tracking the stinky sweet fruit through Southeast Asia, they've become experts on durian tourism.","status":"publish","parent":0,"modified":1550604184,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1041},"headData":{"title":"On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree' | KQED","description":"A young couple got hooked on durians after one life-changing bite in 2009. And after two years of tracking the stinky sweet fruit through Southeast Asia, they've become experts on durian tourism.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree'","datePublished":"2014-05-22T15:51:09.000Z","dateModified":"2019-02-19T19:23:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82397 http://blogs.kqed.org/bayareabites/?p=82397","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/22/on-the-trail-of-durian-southeast-asias-creme-brulee-on-a-tree/","disqusTitle":"On the Trail of Durian, Southeast Asia's 'Crème Brûlée on a Tree'","nprByline":"Alastair Bland","nprStoryId":"314529503","nprApiLink":"http://api.npr.org/query?id=314529503&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/21/314529503/on-the-trail-of-durian-southeast-asias-cr-me-br-l-e-on-a-tree?ft=3&f=314529503","nprRetrievedStory":"1","nprPubDate":"Wed, 21 May 2014 14:52:00 -0400","nprStoryDate":"Wed, 21 May 2014 13:39:00 -0400","nprLastModifiedDate":"Wed, 21 May 2014 14:52:59 -0400","path":"/bayareabites/82397/on-the-trail-of-durian-southeast-asias-creme-brulee-on-a-tree","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82398\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\">\u003cimg class=\"size-full wp-image-82398\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/red-graveolens-edit1_enl-29f6a7fbca7717830389f8023945803dfbb65a7b.jpg\" alt=\"The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\" width=\"1800\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The inside of the Graveolens, a variety of durian that grows in the southernmost parts of Thailand, is sticky and cheese-like. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/21/314529503/on-the-trail-of-durian-southeast-asias-cr-me-br-l-e-on-a-tree\" target=\"_blank\" rel=\"noopener\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>What if a single taste of one fruit — in this case, the durian — changed the course of your entire life?\u003c/p>\n\u003cp>That's what happened to Lindsay Gasik and Rob Culclasure, a young couple who visited an Asian grocery store in Eugene, Ore., in 2009 in search of the football-sized fruit with thick, spiky skin. They were curious to try it after hearing that the durian's pungent smell and custard-like flesh had the power to drive people delirious with craving.\u003c/p>\n\u003cfigure id=\"attachment_82399\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\">\u003cimg class=\"size-full wp-image-82399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/profile-pic-edit-82f3a2cec9f74cc04f66a9528c155a1a345200c3.jpg\" alt=\"Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lindsay Gasik and Rob Culclasure moved to Asia in 2012 to pursue durians. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The moment Gasik and Culclasure inhaled the fruit's gassy aroma of fermented pineapple and onion and tasted its cool, creamy, vanilla-flavored flesh, they were hopelessly hooked. Now, after years of traveling through Southeast Asia tracking down and eating durian almost daily, they have become experts on the fruit. And for other travelers who catch durian fever, Gasik has written a \u003ca href=\"http://www.yearofthedurian.com/p/our-ebooks.html#.U3zZc3JdXTo\">durian travel guide to Thailand\u003c/a>, which comes out in June.\u003c/p>\n\u003cp>Five years into their obsession, Gasik tells The Salt they're as enthralled with the durian as ever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's very sensual — the thorny texture, intense aroma, bizarre appearance and amazing range of flavors found in no other fruit or natural food,\" Gasik tells us by email from Bangkok. \"Durian is the only fruit in the world that I know of that combines a very high sugar content with a high fat content. It's like crème brûlée on a tree.\"\u003c/p>\n\u003cfigure id=\"attachment_82400\" class=\"wp-caption aligncenter\" style=\"max-width: 1599px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\">\u003cimg class=\"size-full wp-image-82400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/durian-tree-83ad8d1bc9d21a01cbc793a420c25f3d3c1dd58e.jpg\" alt=\"Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\" width=\"1599\" height=\"1198\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Durian fruit hangs from a tree. Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Since the couple departed for Asia in 2012 to pursue durians nearly full-time, they've eaten the fruit in 13 countries, including Malaysia, Vietnam, Myanmar and Australia. Along the way, they visited remote orchards and wild jungles and enjoyed all-you-can-eat durian feasts at roadside stands. And they documented it all on their blog, \u003ca href=\"http://www.yearofthedurian.com/p/first-durian-start-here.html#.U3Zce2FOWT0\" target=\"_blank\" rel=\"noopener\">Year of the Durian\u003c/a>.\u003c/p>\n\u003cp>Thailand, they say, is ground zero for durian diversity and abundance. More than 200 varieties are grown here, and the country's orchards produce more durians by far than any other nation.\u003c/p>\n\u003cp>Thing is, most visitors to Thailand never experience the country's traditional durian culture of roadside stands and small farms open to the public.\u003c/p>\n\u003cp>\"So few travelers venture away from the tourist-friendly beaches and neon cities that great swaths of the country are left virtually untouched by the tourism industry and its vices,\" Gasik writes in \u003cem>The Durian Tourist's Guide to Thailand\u003c/em>. \"This is where durian grows.\"\u003c/p>\n\u003cp>The guide provides everything you need to know for a durian-centric vacation, like how to harvest the fruit on organic farms, avoid durians that have been doused by pesticides and even arrange lodging in idyllic orchard guesthouses.\u003c/p>\n\u003cp>In Nakhon Nayok, durian seekers can find an organic orchard where a dedicated farmer has preserved 50 rare varieties of the fruit, while Chantaburi province may be worth a visit for the annual World Durian Festival.\u003c/p>\n\u003cp>Seasons in the tropics are unpredictable, and fruit trees can be, too. This means you can't find durians just anywhere, anytime. In central and eastern Thailand, Gasik's guidebook tells us, durians are usually available March through June; in the south, durians ripen and drop from the trees almost all year long.\u003c/p>\n\u003cfigure id=\"attachment_82401\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\">\u003cimg class=\"size-full wp-image-82401\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/longlaplae-edit_enl-9bf8b92f000fc53f7aac5c630221292efa1c2db1.jpg\" alt=\"The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\" width=\"1200\" height=\"790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Longlaplae is a milder tasting durian with almost no aroma. Photo: Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>The guide also provides some vocabulary and phraseology basics. \"\u003cem>Chun/Pom thong gan ja gin turian\u003c/em>,\" for instance, means \"I want to eat durian.\" That should help get you moving in the right direction once you've left the Bangkok airport.\u003c/p>\n\u003cp>You'll want Gasik's tips on the tact and etiquette of eating durians in Thailand, too.\u003c/p>\n\u003cp>\"[Eating durian with bare hands] is considered fairly bad manners,\" Gasik writes, so many locals use rubber gloves. If you have to go bare, don't shake hands or touch anyone until you've washed your hands.\u003c/p>\n\u003cfigure id=\"attachment_82402\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\">\u003cimg class=\"size-full wp-image-82402\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/puangmanee-inside-edit-cbb5a9dacdc8775af41bb3fe6ecc2cf30b33ddd8.jpg\" alt=\"According to Gasik, the Puangmanee durian's flesh has "a smooth, chocolatey sensation." Courtesy of Lindsay Gasik\" width=\"1500\" height=\"1124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">According to Gasik, the Puangmanee durian's flesh has \"a smooth, chocolatey sensation.\" Courtesy of Lindsay Gasik\u003c/figcaption>\u003c/figure>\n\u003cp>Nor should you take a durian into a closed public space; many people – even people who've been around durian their whole life — simply cannot bear the smell.\u003c/p>\n\u003cp>For durian beginners, the Monthong, a sweet and creamy variety grown for export to countries like the U.S., is a good starting point. The Longlaplae, too, has a mild, milky flavor and virtually no aroma.\u003c/p>\n\u003cp>But there's much, much more out there for those willing to venture deeper into the durian flavor spectrum.\u003c/p>\n\u003cp>\"Thai durians come in flavors ranging from vanilla or butterscotch custard to milk chocolate, caramelized onions, or even a sulfurous egg-iness relished by those with a thing for the savory,\" Gasik writes.\u003c/p>\n\u003cp>The Puangmanee durian – found in the Chantaburi province – has yellow-orange flesh \"with a smooth, chocolatey sensation.\"\u003c/p>\n\u003cp>The Ganyao, one of the most prized durians, has \"yellow, very dry, thick and smooth [flesh], comparable to an extremely rich frosting or moist cake.\"\u003c/p>\n\u003cp>In the southernmost part of the country, there's a rare durian called the \u003ca href=\"http://www.yearofthedurian.com/2013/05/durio-graveolens.html#.U3k9P2FOWT0\" target=\"_blank\" rel=\"noopener\">Graveolens\u003c/a> with what Gasik describes as \"lipstick red flesh\" so rich, sticky and cheese-like that it can be difficult to swallow.\u003c/p>\n\u003cp>More intrepid seekers of the fruit can find wild durians \u003ca href=\"http://www.yearofthedurian.com/2013/04/durio-kinabaluensis.html#.U3bqOWFOWT0\" target=\"_blank\" rel=\"noopener\">in the jungle\u003c/a> growing from seed and without varietal names; they're referred to collectively as \u003cem>thurian ban\u003c/em>.\u003c/p>\n\u003cp>And even Gasik and Culclasure have more new durians to taste. This summer, they're hoping for a chance at \"elephant dung durian.\"\u003c/p>\n\u003cp>Elephants often eat fallen durians off the ground, Gasik explains, and sometimes the entire fruit manages to pass through the animal unbroken. The flesh of these durians supposedly goes through a further ripening process that amplifies the taste.\u003c/p>\n\u003cp>\"There's a guy in Malaysia who says he'll have some in July,\" Gasik says. \"I'm really, really excited.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82397/on-the-trail-of-durian-southeast-asias-creme-brulee-on-a-tree","authors":["byline_bayareabites_82397"],"categories":["bayareabites_2998","bayareabites_2254","bayareabites_10916","bayareabites_61"],"tags":["bayareabites_13399","bayareabites_244","bayareabites_2932"],"featImg":"bayareabites_82398","label":"bayareabites"},"bayareabites_69372":{"type":"posts","id":"bayareabites_69372","meta":{"index":"posts_1591205157","site":"bayareabites","id":"69372","score":null,"sort":[1378240757000]},"guestAuthors":[],"slug":"thai-fishing-sector-among-worlds-largest-cited-for-abuses","title":"Thai Fishing Sector, Among World's Largest, Cited For Abuses","publishDate":1378240757,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_69378\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/thai-fishing.jpg\">\u003cimg class=\"size-full wp-image-69378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/thai-fishing.jpg\" alt='Migrant workers from Myanmar return to a trawler after unloading fish following a fishing trip in the Gulf of Thailand in Samut Sakhon province Tuesday. A new report details \"deceptive and coercive\" labor practices in the Thai fishing sector, which relies heavily on workers from Cambodia and Myanmar, also known as Burma. Photo: Sakchai Lalit/AP' width=\"624\" height=\"350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Migrant workers from Myanmar return to a trawler after unloading fish following a fishing trip in the Gulf of Thailand in Samut Sakhon province Tuesday. A new report details \"deceptive and coercive\" labor practices in the Thai fishing sector, which relies heavily on workers from Cambodia and Myanmar, also known as Burma. Photo: Sakchai Lalit/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Krishnadev Calamur, \u003ca href=\"http://www.npr.org/blogs/parallels/2013/09/03/218558466/thai-fishing-sector-among-worlds-largest-cited-for-abuses\">Parallels at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>If you eat fish on a regular basis, chances are some of it is coming from Thailand. The Asian country is the world's No. 3 exporter of seafood (after China and Norway), and the U.S. is its top destination.\u003c/p>\n\u003cp>The Thai fishing industry has grown dramatically, and it is now coming under increased scrutiny. A new report details \"deceptive and coercive labor practices, and even forced labor and human trafficking within\" the Thai fishing sector.\u003c/p>\n\u003cp>The allegations are not new. An \u003ca href=\"http://www.npr.org/2012/06/19/155045295/confined-to-a-thai-fishing-boat-for-three-years\">NPR story\u003c/a> from June 2012 cited the example of one Cambodian who spent three years confined to a Thai fishing boat. A \u003cem>Global Post\u003c/em> series from last year chronicled what it called \"\u003ca href=\"http://www.globalpost.com/series/thailand-seafood-slavery\">seafood slavery\u003c/a>.\" And in May, the \u003ca href=\"http://ejfoundation.org/soldtotheseafilm\">Environmental Justice Foundation\u003c/a> said Thailand is doing little to prevent the abuses.\u003c/p>\n\u003cp>Thailand's fishing industry relies heavily on migrant workers from Cambodia and Burma — many of them undocumented. The \u003ca href=\"http://goo.gl/1lRBmp\">new report\u003c/a>, jointly released Monday by the International Labor Organization and the Asian Research Center for Migration at Chulalongkorn University, is the largest-ever conducted on the subject, surveying about 600 people who work on Thai boats in national and international waters.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The report says:\u003c/p>\n\u003cblockquote>\u003cp>\"The rapid growth of the Thai fishing sector over the past decades has come to an end, with higher fuel costs and a significant decrease in the Catch Per Unit of Effort (CPUE) due to overfishing. This has led to dramatic changes in the structure of employment and working conditions within the sector. Fewer people, both Thai and migrants, are willing to work on board because of the working conditions and as such, unscrupulous brokers and employers will often provide misleading information, withhold payment, threaten violence and use other means to recruit and employ fishers. It can therefore be said that this labor shortage — estimated to be as high as 50,000 workers — is both a cause and an effect of the abusive labor practices that are seen in the fishing sector.\"\u003c/p>\u003c/blockquote>\n\u003cp>But it does note that \"a significant proportion of the sample did not appear to be in an exploitative situation.\"\u003c/p>\n\u003cp>Still, the report increases pressure on the Thai government to better regulate the $7 billion fishing industry.\u003c/p>\n\u003cp>For four years in a row, the State Department put Thailand on its tier 2 watch list, the second-worst position, for failing to increase efforts to address human trafficking. But earlier this year, it was granted a waiver from an otherwise-required downgrade because \"the government has a written plan that, if implemented, would constitute making significant efforts to meet the minimum standards for the elimination of trafficking and is devoting sufficient resources to implement that plan.\"\u003c/p>\n\u003cp>The State Department's annual report cited Thailand's fishing industry, \u003ca href=\"http://www.state.gov/documents/organization/210742.pdf\">noting in June\u003c/a> that \"a significant portion of labor trafficking victims within Thailand are exploited in commercial fishing [and] fishing-related industries.\u003c/p>\n\u003cp>At the time, Luis CdeBaca, the U.S. ambassador in the Office to Monitor and Combat Trafficking in Persons, \u003ca href=\"http://www.npr.org/blogs/parallels/2013/06/19/193548577/u-s-wants-global-trafficking-report-to-hit-home\">told NPR's Michele Kelemen\u003c/a> in June that he wanted the report to hit home:\u003c/p>\n\u003cp>\"This year's report looks at things like the fishing industry — and actually raises a question that I think all of us should be asking, which is: How much of my life is impacting modern-day slavery? Do I know where the shrimp is being caught or processed that is on my plate? ... And instead of it being somebody else's problem, how can I make it my problem? How can I actually do something about it?\"\u003c/p>\n\u003cp>Similar problems also exist in shrimp farms and processing plants in the country, as NPR's Eliza Barclay noted in \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/why-slave-labor-still-plagues-the-global-food-system/\">The Salt\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A report from the International Labor Organization details \"deceptive and coercive\" labor practices — and even forced labor within the industry. The allegations aren't new, but increase pressure on the Thai government to better regulate the $7 billion industry.","status":"publish","parent":0,"modified":1552424327,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":685},"headData":{"title":"Thai Fishing Sector, Among World's Largest, Cited For Abuses | KQED","description":"A report from the International Labor Organization details "deceptive and coercive" labor practices — and even forced labor within the industry. The allegations aren't new, but increase pressure on the Thai government to better regulate the $7 billion industry.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thai Fishing Sector, Among World's Largest, Cited For Abuses","datePublished":"2013-09-03T20:39:17.000Z","dateModified":"2019-03-12T20:58:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"69372 http://blogs.kqed.org/bayareabites/?p=69372","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/09/03/thai-fishing-sector-among-worlds-largest-cited-for-abuses/","disqusTitle":"Thai Fishing Sector, Among World's Largest, Cited For Abuses","nprByline":"Krishnadev Calamur","nprStoryId":"218558466","nprApiLink":"http://api.npr.org/query?id=218558466&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/parallels/2013/09/03/218558466/thai-fishing-sector-among-worlds-largest-cited-for-abuses?ft=3&f=218558466","nprRetrievedStory":"1","nprPubDate":"Tue, 03 Sep 2013 16:20:00 -0400","nprStoryDate":"Tue, 03 Sep 2013 12:50:00 -0400","nprLastModifiedDate":"Tue, 03 Sep 2013 16:20:50 -0400","path":"/bayareabites/69372/thai-fishing-sector-among-worlds-largest-cited-for-abuses","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_69378\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/thai-fishing.jpg\">\u003cimg class=\"size-full wp-image-69378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/thai-fishing.jpg\" alt='Migrant workers from Myanmar return to a trawler after unloading fish following a fishing trip in the Gulf of Thailand in Samut Sakhon province Tuesday. A new report details \"deceptive and coercive\" labor practices in the Thai fishing sector, which relies heavily on workers from Cambodia and Myanmar, also known as Burma. Photo: Sakchai Lalit/AP' width=\"624\" height=\"350\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Migrant workers from Myanmar return to a trawler after unloading fish following a fishing trip in the Gulf of Thailand in Samut Sakhon province Tuesday. A new report details \"deceptive and coercive\" labor practices in the Thai fishing sector, which relies heavily on workers from Cambodia and Myanmar, also known as Burma. Photo: Sakchai Lalit/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Krishnadev Calamur, \u003ca href=\"http://www.npr.org/blogs/parallels/2013/09/03/218558466/thai-fishing-sector-among-worlds-largest-cited-for-abuses\">Parallels at NPR Food\u003c/a> (9/3/13)\u003c/p>\n\u003cp>If you eat fish on a regular basis, chances are some of it is coming from Thailand. The Asian country is the world's No. 3 exporter of seafood (after China and Norway), and the U.S. is its top destination.\u003c/p>\n\u003cp>The Thai fishing industry has grown dramatically, and it is now coming under increased scrutiny. A new report details \"deceptive and coercive labor practices, and even forced labor and human trafficking within\" the Thai fishing sector.\u003c/p>\n\u003cp>The allegations are not new. An \u003ca href=\"http://www.npr.org/2012/06/19/155045295/confined-to-a-thai-fishing-boat-for-three-years\">NPR story\u003c/a> from June 2012 cited the example of one Cambodian who spent three years confined to a Thai fishing boat. A \u003cem>Global Post\u003c/em> series from last year chronicled what it called \"\u003ca href=\"http://www.globalpost.com/series/thailand-seafood-slavery\">seafood slavery\u003c/a>.\" And in May, the \u003ca href=\"http://ejfoundation.org/soldtotheseafilm\">Environmental Justice Foundation\u003c/a> said Thailand is doing little to prevent the abuses.\u003c/p>\n\u003cp>Thailand's fishing industry relies heavily on migrant workers from Cambodia and Burma — many of them undocumented. The \u003ca href=\"http://goo.gl/1lRBmp\">new report\u003c/a>, jointly released Monday by the International Labor Organization and the Asian Research Center for Migration at Chulalongkorn University, is the largest-ever conducted on the subject, surveying about 600 people who work on Thai boats in national and international waters.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The report says:\u003c/p>\n\u003cblockquote>\u003cp>\"The rapid growth of the Thai fishing sector over the past decades has come to an end, with higher fuel costs and a significant decrease in the Catch Per Unit of Effort (CPUE) due to overfishing. This has led to dramatic changes in the structure of employment and working conditions within the sector. Fewer people, both Thai and migrants, are willing to work on board because of the working conditions and as such, unscrupulous brokers and employers will often provide misleading information, withhold payment, threaten violence and use other means to recruit and employ fishers. It can therefore be said that this labor shortage — estimated to be as high as 50,000 workers — is both a cause and an effect of the abusive labor practices that are seen in the fishing sector.\"\u003c/p>\u003c/blockquote>\n\u003cp>But it does note that \"a significant proportion of the sample did not appear to be in an exploitative situation.\"\u003c/p>\n\u003cp>Still, the report increases pressure on the Thai government to better regulate the $7 billion fishing industry.\u003c/p>\n\u003cp>For four years in a row, the State Department put Thailand on its tier 2 watch list, the second-worst position, for failing to increase efforts to address human trafficking. But earlier this year, it was granted a waiver from an otherwise-required downgrade because \"the government has a written plan that, if implemented, would constitute making significant efforts to meet the minimum standards for the elimination of trafficking and is devoting sufficient resources to implement that plan.\"\u003c/p>\n\u003cp>The State Department's annual report cited Thailand's fishing industry, \u003ca href=\"http://www.state.gov/documents/organization/210742.pdf\">noting in June\u003c/a> that \"a significant portion of labor trafficking victims within Thailand are exploited in commercial fishing [and] fishing-related industries.\u003c/p>\n\u003cp>At the time, Luis CdeBaca, the U.S. ambassador in the Office to Monitor and Combat Trafficking in Persons, \u003ca href=\"http://www.npr.org/blogs/parallels/2013/06/19/193548577/u-s-wants-global-trafficking-report-to-hit-home\">told NPR's Michele Kelemen\u003c/a> in June that he wanted the report to hit home:\u003c/p>\n\u003cp>\"This year's report looks at things like the fishing industry — and actually raises a question that I think all of us should be asking, which is: How much of my life is impacting modern-day slavery? Do I know where the shrimp is being caught or processed that is on my plate? ... And instead of it being somebody else's problem, how can I make it my problem? How can I actually do something about it?\"\u003c/p>\n\u003cp>Similar problems also exist in shrimp farms and processing plants in the country, as NPR's Eliza Barclay noted in \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/20/why-slave-labor-still-plagues-the-global-food-system/\">The Salt\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/69372/thai-fishing-sector-among-worlds-largest-cited-for-abuses","authors":["byline_bayareabites_69372"],"categories":["bayareabites_2998","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_14775","bayareabites_11497","bayareabites_2932"],"featImg":"bayareabites_69378","label":"bayareabites"},"bayareabites_67221":{"type":"posts","id":"bayareabites_67221","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67221","score":null,"sort":[1375462131000]},"guestAuthors":[],"slug":"old-weang-ping-village-not-a-business-a-sanctuary","title":"Old Weang Ping Village: Not a Business, a Sanctuary. ","publishDate":1375462131,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n","blocks":[],"excerpt":"After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ","status":"publish","parent":0,"modified":1375551724,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1186},"headData":{"title":"Old Weang Ping Village: Not a Business, a Sanctuary. | KQED","description":"After 30 years of running the Thai restaurant Old Weang Ping, a locals' favorite in East Oakland, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping Village as we know it? Certainly not. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Old Weang Ping Village: Not a Business, a Sanctuary. ","datePublished":"2013-08-02T16:48:51.000Z","dateModified":"2013-08-03T17:42:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"67221 http://blogs.kqed.org/bayareabites/?p=67221","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/02/old-weang-ping-village-not-a-business-a-sanctuary/","disqusTitle":"Old Weang Ping Village: Not a Business, a Sanctuary. ","path":"/bayareabites/67221/old-weang-ping-village-not-a-business-a-sanctuary","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_67319\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping.jpg\" alt=\"Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67319\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Old Weang Ping has been opened since 1983. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>If you’ve lived in Oakland long enough, you’ve probably heard about Old Weang Ping Village, the worst kept secret in town. Located in a residential neighborhood of East Oakland, right behind Mills College, this little shack-like restaurant offers some of the best Thai food I’ve ever eaten. But after 30 years of running this little gem, owners Pat and Jook Sawanwatana are finally retiring. Does this mean the end of Old Weang Ping? Certainly not. \u003c/p>\n\u003cfigure id=\"attachment_67320\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping1.jpg\" alt=\"You can't miss the place. Look for the "Country Cooking" sign over the thatched roof. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67320\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You can't miss the place. Look for the \"Country Cooking\" sign over the thatched roof. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat moved from Thailand to Oakland in the 1970s. He attended Lincoln University and got his B.A. in Political Science. After that, Pat took on a bunch of jobs until he decided it was time to do something new. \u003c/p>\n\u003cp>“Nobody was going to open a restaurant here,” Pat said. “I am the type of person who wants to do what nobody wants to do.” \u003c/p>\n\u003cfigure id=\"attachment_67335\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping18.jpg\" alt=\"The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67335\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The entrance at Old Weang Ping is covered in vegetation, Buddhist symbols and twinkle lights. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The Sawanwatanas opened the restaurant in 1983. But this investment was not about making a profit Pat told me.\u003c/p>\n\u003cp>“It’s not only a restaurant,\" he said. \"it’s promoting the community and providing a place to eat.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And you know he means it. The most expensive dish on the menu, including the specials, is $7.75. Pat never tried to promote the restaurant. He actually said that the busiest time he had in the last 30 years was after he registered the restaurant on \u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">Yelp\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_67322\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping4.jpg\" alt=\"Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67322\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat Sawanwatana is the owner of Old Weang Ping. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>“It’s not a business, it’s a sanctuary,” he said. \u003c/p>\n\u003cp>Pat was born a Buddhist. While that aspect of his education definitely influenced his views on life, he isn’t the religious type. But his agreeable attitude and his joie de vivre transpire through the homey decor and the comforting food. \u003c/p>\n\u003cfigure id=\"attachment_67330\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping13.jpg\" alt=\"Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat decorated the place. The result is this kitschy bamboo decor. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>To make sure you can actually enter the restaurant, you should call and let Pat know that you’re coming. It’s good manners and if it’s too full, Pat will let you know! Once in the front, you may have to knock at the door. Pat usually leaves it locked. Inside, a tropical jungle path composed of fake plants and Buddhist decorations leads to the main room, also lusciously decorated with kitschy bamboo walls and twinkle lights. Overall, it feels like your kitschy grandmother's home. \u003c/p>\n\u003cfigure id=\"attachment_67332\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping15.jpg\" alt=\"The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67332\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The unlimited Thai iced tea is on the house. Photo: Lauren Benichou.\u003c/figcaption>\u003c/figure>\n\u003cp>The food menu lists the ingredients and it’s up to the hungry customers to combine them in whichever way they desire. Pick the meat or fish, choose the sautéed sauce from a list of eight sauces or simply pick a curry sauce. You may end up with something like this: roasted duck with sweet basil sauce; pad see ew with chicken; bamboo shoot, eggplant and mushroom in green curry with Thai sticky rice. In other words, the combinations are endless. But if you don’t feel like thinking too hard, you can also pick one of the specials. Some of the most popular dishes are the pumpkin curry and the roast coconut and curry prawn with Indian crepes. Oh, and did I mention the free unlimited Thai iced tea? \u003c/p>\n\u003cfigure id=\"attachment_67327\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping10.jpg\" alt=\"Coconut milk soup with chicken. Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk soup with chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67326\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping8.jpg\" alt=\"Vegetarian egg rolls. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian egg rolls. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67336\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping19.jpg\" alt=\"Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67336\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast coconut curry prawn with Indian crepe. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67337\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping9.jpg\" alt=\"Traditional pad thai with tofu and chicken. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Traditional pad thai with tofu and chicken. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67325\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping7.jpg\" alt=\"Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou. \" width=\"1000\" height=\"664\" class=\"size-full wp-image-67325\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetable combo with eggplant, baby corn, mushrooms and green beans. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_67323\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping5.jpg\" alt=\"Thai sticky rice comes in a small basket. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67323\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thai sticky rice comes in a small basket. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Every sanctuary needs a miracle-maker and that’s where Jook, Pat’s wife, comes in. I am careful not to use the word “cook” because she truly is a miracle-maker. According to Chris Peterson, the operator and, as of August 1, the new owner, Jook works with three burners, no timer and no measuring tools and she works alone.\u003c/p>\n\u003cp>“She is amazing,” Peterson said. “It’s incredible how quickly she does everything. It’s all accurate, fluid and always great.” \u003c/p>\n\u003cfigure id=\"attachment_67321\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping3.jpg\" alt=\"Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-67321\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris Peterson is officially the new owner of Old Weang Ping as of August 1st, 2013. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>The fact that the restaurant has had a following for nearly 30 years, that Pat is an incredible man who built his own cabin in the woods and that Jook sometimes cooks for over 30 people by herself, Peterson feels like taking over the restaurant while retaining its authenticity might be daunting. But he is willing to try his best. \u003c/p>\n\u003cp>“Both of them are wizards,” Peterson said. “But this place is going to stay the way it is. It’s about balance.” \u003c/p>\n\u003cp>Peterson met Pat through a friend and they immediately bonded. \u003c/p>\n\u003cp>“I came in every Wednesday for 10 years,” Peterson said.” I also came for birthdays and special events.” \u003c/p>\n\u003cfigure id=\"attachment_67347\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping20.jpg\" alt=\"Pat says "it's all about balance." Photo: Lauren Benichou\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67347\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pat says \"it's all about balance.\" Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Pat and Jook had been trying to retire for years and they failed to find anyone to keep the “balance” that they worked so hard on maintaining. One day, Pat mentioned his retirement to Peterson. \u003c/p>\n\u003cp>“I didn’t think he was asking anything of me,” Peterson said. “Then our common friends told me that Pat would never ask directly but it was his way to ask.”\u003c/p>\n\u003cp>Peterson hasn’t work in a restaurant since he was 23 and he was, until recently, an elementary school teacher. \u003c/p>\n\u003cp>“I decided to call up Pat and I said hey, is this crazy? Should I be the one taking over? Pat proceeded to tell me all the horrible things that happen when you run a restaurant and then I said yes.” \u003c/p>\n\u003cp>Peterson gave notice to his old job in April and started training with Jook. \u003c/p>\n\u003cp>“If I mess up, Jook pushes me out of the way laughing,” he says. “That’s how I am learning right now.” \u003c/p>\n\u003cfigure id=\"attachment_67333\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/Old_Weang_Ping16.jpg\" alt=\"Don't forget to lock the door behind you. Photo: Lauren Benichou.\" width=\"1000\" height=\"664\" class=\"size-full wp-image-67333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Don't forget to lock the door behind you. Photo: Lauren Benichou\u003c/figcaption>\u003c/figure>\n\u003cp>Peterson says that he has put out many dishes already and that people finds them excellent. They can’t see the difference. \u003c/p>\n\u003cp>So faithful followers of Old Weong Ping, don’t you fret! Pat seems to have chosen the right guy to take over the enterprise and maintain the restaurant as the peaceful sanctuary that it is. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-weang-ping-oakland\">\u003cstrong>Old Weang Ping\u003c/strong>\u003c/a>\u003cbr>\nHours: Tue-Sun 5PM-9PM\u003cbr>\nCash Only!\u003cbr>\n6217 MacArthur Blvd (Between 62nd and 63rd Ave)\u003cbr>\nOakland, CA 94605 [\u003ca href=\"http://goo.gl/maps/O5NfI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 430-8771\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67221/old-weang-ping-village-not-a-business-a-sanctuary","authors":["5466"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_1962","bayareabites_2090","bayareabites_1146","bayareabites_1875","bayareabites_1807","bayareabites_10","bayareabites_61"],"tags":["bayareabites_985","bayareabites_12156","bayareabites_12160","bayareabites_2891","bayareabites_11449","bayareabites_12159","bayareabites_14757","bayareabites_12155","bayareabites_12157","bayareabites_2633","bayareabites_1190","bayareabites_12158","bayareabites_2932"],"featImg":"bayareabites_67352","label":"bayareabites"},"bayareabites_63833":{"type":"posts","id":"bayareabites_63833","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63833","score":null,"sort":[1371760558000]},"guestAuthors":[],"slug":"why-slave-labor-still-plagues-the-global-food-system","title":"Why Slave Labor Still Plagues The Global Food System","publishDate":1371760558,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63843\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/thai-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/thai-shrimp-1024x767.jpg\" alt=\"Workers process shrimp at a factory in Thailand in 2009. Photo: Chumsak Kanoknan/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers process shrimp at a factory in Thailand in 2009. Photo: Chumsak Kanoknan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/19/193548623/why-slave-labor-still-plagues-the-global-food-system\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>When the State Department released its \u003ca href=\"http://www.state.gov/j/tip/rls/tiprpt/2013/index.htm\">annual report\u003c/a> on human trafficking Wednesday, we got a chilling reminder that even in 2013, slave labor is still embedded in the global food system.\u003c/p>\n\u003cp>As many as 27 million men, women, and children are estimated to be trafficking victims at any given time, according to the report. And some of those victims, the State Department says, are later forced to work in agriculture and food processing (though no one has a good idea how many).\u003c/p>\n\u003cp>The agriculture sector has an ugly track record when it comes to labor abuses, of course. Sugar production fueled the slave trade that brought millions of Africans to the Americas. As the Polaris Project, an anti-slavery organization, \u003ca href=\"http://www.polarisproject.org/human-trafficking/labor-trafficking-in-the-us/agriculture-a-farms\">notes\u003c/a>, agricultural work today is often isolated and transient, with peaks and lulls in employment due to changing harvest seasons. These conditions leave workers vulnerable, creating opportunities that farmers and food factory owners continue to exploit.\u003c/p>\n\u003cp>The new State Department report has many references to farm work: Malian children transported to Cote d'Ivoire for forced labor on \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/29/142891462/nestle-to-investigate-child-labor-on-its-cocoa-farms\">cocoa farms\u003c/a>, and ethnic Indian families forced to work in the Bangladesh tea industry, to name a couple. Some of these offending farms and factories serve only the local economy. But some are selling food products on the international market.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As NPR's Michele Kelemen \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=193576474\">reports\u003c/a>, the State Department hopes that this year's report will hit home with Americans. And so an official reminds us that as consumers, we are at one end of a food supply chain that sometimes leads back to slavery.\u003c/p>\n\u003cp>\u003ca href=\"http://www.state.gov/r/pa/ei/biog/124083.htm\">Luis CdeBaca\u003c/a>, the official in charge of the office that monitors and fights trafficking, told Michele:\u003c/p>\n\u003cblockquote>\n\u003cp>\"This year's report looks at things like the fishing industry — and actually raises a question that I think all of us should be asking, which is: How much of my life is impacting modern-day slavery? Do I know where the shrimp is being caught or processed that is on my plate?\"\u003c/p>\n\u003c/blockquote>\n\u003cp>CdeBaca's comment was a lightly veiled reference to shrimp farms and processing plants in Thailand, which labor groups claim are heavily reliant on migrant workers from Laos, Burma and Cambodia.\u003c/p>\n\u003cp>Because of ongoing issues on shrimp farms and elsewhere, for the fourth year in a row, the State Department put Thailand on the \"Tier 2 Watch List\" for failing to increase efforts to address human trafficking, compared to the previous year.\u003c/p>\n\u003cp>Thailand is the source of one-third of all shrimp imported by the U.S. American retailers (and consumers) like it in part because it is cheap. Labor abuses at Thai shrimp factories and farms that export are well-documented. As PBS \u003ca href=\"http://www.pbs.org/newshour/bb/world/july-dec12/thaishrimp_09-20.html\">reported\u003c/a> last year, Thai labor activists have documented abuses of Burmese migrant workers who work in the shrimp-peeling sheds that supply shrimp to larger factories for export to the U.S.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.warehouseworkersunited.org/wp-content/uploads/Narong-Shrimp-Report_Final.pdf\">briefing paper\u003c/a> by the International Labor Rights Forum and the Warehouse Workers United noted labor abuses at Thai shrimp producer \u003ca href=\"http://www.narongseafood.co.th/\">Narong Seafood\u003c/a>, which has been a major supplier to Walmart and a leading shrimp processor for the U.S. market. But despite the prevalence of abuse, the paper recommends that Walmart not drop Narong as a supplier, but instead \"work with labor and human rights activists in Thailand to ensure the rights of the workers who produce shrimp for Walmart in Thailand are respected.\"\u003c/p>\n\u003cp>Forced labor, including debt bondage, also continues to sustain palm oil plantations in Malaysia, also on the Tier 2 Watch List, and Indonesia. (Palm oil is used in lots of processed foods, from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/12/174140241/can-dunkin-donuts-really-turn-its-palm-oil-green\">Dunkin Donuts\u003c/a> to \u003ca href=\"http://www.npr.org/2011/07/04/137539757/two-scouts-want-palm-oil-out-of-famous-cookies\">Girl Scout cookies\u003c/a>.) Cargill, the largest importer of palm oil and trader of 25 percent of the world's palm oil supply, \u003ca href=\"http://clients.squareeye.net/uploads/tft/M_Gupta_-_Cargills_Journey_On_Palm_Oil_-_April_2013.pdf\">says\u003c/a> it has a policy of not using any slave or child labor. But the Rainforest Action Network \u003ca href=\"http://ran.org/cargill-supplier-connected-illegal-logging-allegations-slave-labor\">has alleged that\u003c/a> one of Cargill's palm oil suppliers used slave labor on the island of Sumatra in Indonesia.\u003c/p>\n\u003cp>Even in the U.S., food workers aren't exempt from abuse and even slavery. As our NPR colleague Yuki Noguchi \u003ca href=\"http://www.npr.org/2013/05/16/184491463/disabled-workers-victory-exposes-risks-to-most-vulnerable\">reported\u003c/a> last month, men with intellectual disabilities who worked at an Iowa turkey-processing plant suffered severe verbal and physical abuse for over 20 years. A jury eventually awarded the men approximately $3,000,000, the largest jury verdict in the history of the U.S. Equal Employment Opportunity Commission.\u003c/p>\n\u003cp>And we here at The Salt have \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/09/08/140289240/shining-a-light-on-the-hidden-hardships-of-tomato-pickers\">previously told you\u003c/a> about labor groups that have documented cases of enslaved migrants working in Florida's tomato industry.\u003c/p>\n\u003cp>To get a rough idea of how your consumption habits may lead back to slave labor, use the calculator at \u003ca href=\"http://slaveryfootprint.org/\">SlaveryFootprint.org\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"As consumers, we are at one end of a food supply chain that sometimes leads back to slavery. A State Department report on human trafficking shows that many farm and food workers around the world are still victims of trafficking and forced labor.","status":"publish","parent":0,"modified":1371760582,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":812},"headData":{"title":"Why Slave Labor Still Plagues The Global Food System | KQED","description":"As consumers, we are at one end of a food supply chain that sometimes leads back to slavery. A State Department report on human trafficking shows that many farm and food workers around the world are still victims of trafficking and forced labor.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why Slave Labor Still Plagues The Global Food System","datePublished":"2013-06-20T20:35:58.000Z","dateModified":"2013-06-20T20:36:22.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63833 http://blogs.kqed.org/bayareabites/?p=63833","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/20/why-slave-labor-still-plagues-the-global-food-system/","disqusTitle":"Why Slave Labor Still Plagues The Global Food System","nprByline":"Eliza Barclay","nprStoryId":"193548623","nprApiLink":"http://api.npr.org/query?id=193548623&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/06/19/193548623/why-slave-labor-still-plagues-the-global-food-system?ft=3&f=193548623","nprRetrievedStory":"1","nprPubDate":"Thu, 20 Jun 2013 13:04:00 -0400","nprStoryDate":"Thu, 20 Jun 2013 13:04:00 -0400","nprLastModifiedDate":"Thu, 20 Jun 2013 13:04:44 -0400","path":"/bayareabites/63833/why-slave-labor-still-plagues-the-global-food-system","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63843\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/thai-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/thai-shrimp-1024x767.jpg\" alt=\"Workers process shrimp at a factory in Thailand in 2009. Photo: Chumsak Kanoknan/Getty Images\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63843\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers process shrimp at a factory in Thailand in 2009. Photo: Chumsak Kanoknan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Eliza Barclay, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/19/193548623/why-slave-labor-still-plagues-the-global-food-system\">The Salt at NPR Food\u003c/a> (6/20/13)\u003c/p>\n\u003cp>When the State Department released its \u003ca href=\"http://www.state.gov/j/tip/rls/tiprpt/2013/index.htm\">annual report\u003c/a> on human trafficking Wednesday, we got a chilling reminder that even in 2013, slave labor is still embedded in the global food system.\u003c/p>\n\u003cp>As many as 27 million men, women, and children are estimated to be trafficking victims at any given time, according to the report. And some of those victims, the State Department says, are later forced to work in agriculture and food processing (though no one has a good idea how many).\u003c/p>\n\u003cp>The agriculture sector has an ugly track record when it comes to labor abuses, of course. Sugar production fueled the slave trade that brought millions of Africans to the Americas. As the Polaris Project, an anti-slavery organization, \u003ca href=\"http://www.polarisproject.org/human-trafficking/labor-trafficking-in-the-us/agriculture-a-farms\">notes\u003c/a>, agricultural work today is often isolated and transient, with peaks and lulls in employment due to changing harvest seasons. These conditions leave workers vulnerable, creating opportunities that farmers and food factory owners continue to exploit.\u003c/p>\n\u003cp>The new State Department report has many references to farm work: Malian children transported to Cote d'Ivoire for forced labor on \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/29/142891462/nestle-to-investigate-child-labor-on-its-cocoa-farms\">cocoa farms\u003c/a>, and ethnic Indian families forced to work in the Bangladesh tea industry, to name a couple. Some of these offending farms and factories serve only the local economy. But some are selling food products on the international market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As NPR's Michele Kelemen \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=193576474\">reports\u003c/a>, the State Department hopes that this year's report will hit home with Americans. And so an official reminds us that as consumers, we are at one end of a food supply chain that sometimes leads back to slavery.\u003c/p>\n\u003cp>\u003ca href=\"http://www.state.gov/r/pa/ei/biog/124083.htm\">Luis CdeBaca\u003c/a>, the official in charge of the office that monitors and fights trafficking, told Michele:\u003c/p>\n\u003cblockquote>\n\u003cp>\"This year's report looks at things like the fishing industry — and actually raises a question that I think all of us should be asking, which is: How much of my life is impacting modern-day slavery? Do I know where the shrimp is being caught or processed that is on my plate?\"\u003c/p>\n\u003c/blockquote>\n\u003cp>CdeBaca's comment was a lightly veiled reference to shrimp farms and processing plants in Thailand, which labor groups claim are heavily reliant on migrant workers from Laos, Burma and Cambodia.\u003c/p>\n\u003cp>Because of ongoing issues on shrimp farms and elsewhere, for the fourth year in a row, the State Department put Thailand on the \"Tier 2 Watch List\" for failing to increase efforts to address human trafficking, compared to the previous year.\u003c/p>\n\u003cp>Thailand is the source of one-third of all shrimp imported by the U.S. American retailers (and consumers) like it in part because it is cheap. Labor abuses at Thai shrimp factories and farms that export are well-documented. As PBS \u003ca href=\"http://www.pbs.org/newshour/bb/world/july-dec12/thaishrimp_09-20.html\">reported\u003c/a> last year, Thai labor activists have documented abuses of Burmese migrant workers who work in the shrimp-peeling sheds that supply shrimp to larger factories for export to the U.S.\u003c/p>\n\u003cp>A recent \u003ca href=\"http://www.warehouseworkersunited.org/wp-content/uploads/Narong-Shrimp-Report_Final.pdf\">briefing paper\u003c/a> by the International Labor Rights Forum and the Warehouse Workers United noted labor abuses at Thai shrimp producer \u003ca href=\"http://www.narongseafood.co.th/\">Narong Seafood\u003c/a>, which has been a major supplier to Walmart and a leading shrimp processor for the U.S. market. But despite the prevalence of abuse, the paper recommends that Walmart not drop Narong as a supplier, but instead \"work with labor and human rights activists in Thailand to ensure the rights of the workers who produce shrimp for Walmart in Thailand are respected.\"\u003c/p>\n\u003cp>Forced labor, including debt bondage, also continues to sustain palm oil plantations in Malaysia, also on the Tier 2 Watch List, and Indonesia. (Palm oil is used in lots of processed foods, from \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/03/12/174140241/can-dunkin-donuts-really-turn-its-palm-oil-green\">Dunkin Donuts\u003c/a> to \u003ca href=\"http://www.npr.org/2011/07/04/137539757/two-scouts-want-palm-oil-out-of-famous-cookies\">Girl Scout cookies\u003c/a>.) Cargill, the largest importer of palm oil and trader of 25 percent of the world's palm oil supply, \u003ca href=\"http://clients.squareeye.net/uploads/tft/M_Gupta_-_Cargills_Journey_On_Palm_Oil_-_April_2013.pdf\">says\u003c/a> it has a policy of not using any slave or child labor. But the Rainforest Action Network \u003ca href=\"http://ran.org/cargill-supplier-connected-illegal-logging-allegations-slave-labor\">has alleged that\u003c/a> one of Cargill's palm oil suppliers used slave labor on the island of Sumatra in Indonesia.\u003c/p>\n\u003cp>Even in the U.S., food workers aren't exempt from abuse and even slavery. As our NPR colleague Yuki Noguchi \u003ca href=\"http://www.npr.org/2013/05/16/184491463/disabled-workers-victory-exposes-risks-to-most-vulnerable\">reported\u003c/a> last month, men with intellectual disabilities who worked at an Iowa turkey-processing plant suffered severe verbal and physical abuse for over 20 years. A jury eventually awarded the men approximately $3,000,000, the largest jury verdict in the history of the U.S. Equal Employment Opportunity Commission.\u003c/p>\n\u003cp>And we here at The Salt have \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/09/08/140289240/shining-a-light-on-the-hidden-hardships-of-tomato-pickers\">previously told you\u003c/a> about labor groups that have documented cases of enslaved migrants working in Florida's tomato industry.\u003c/p>\n\u003cp>To get a rough idea of how your consumption habits may lead back to slave labor, use the calculator at \u003ca href=\"http://slaveryfootprint.org/\">SlaveryFootprint.org\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63833/why-slave-labor-still-plagues-the-global-food-system","authors":["byline_bayareabites_63833"],"categories":["bayareabites_2998","bayareabites_1874","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_129","bayareabites_1911","bayareabites_11869","bayareabites_11871","bayareabites_11870","bayareabites_11873","bayareabites_11867","bayareabites_11868","bayareabites_2932","bayareabites_10921","bayareabites_11872"],"featImg":"bayareabites_63843","label":"bayareabites"},"bayareabites_6528":{"type":"posts","id":"bayareabites_6528","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6528","score":null,"sort":[1251819747000]},"guestAuthors":[],"slug":"beyond-festivals-street-food-actually-on-streets-and-sidewalks","title":"Beyond Festivals: Street Food Actually on Streets and Sidewalks","publishDate":1251819747,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong2.jpg\" alt=\"streetfood hong kong\" title=\"streetfood in hong kong\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-6547\">\u003c/p>\n\u003cp>These last two weekends in the Bay Area have been a celebration of the best and the biggest of food on the go. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and \u003ca href=\"http://eatrealfest.com/\">Eat Real\u003c/a> both showed that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.\u003c/p>\n\u003cp>But it was a bit like eating Thanksgiving dinner, my cousin's 12-course wedding banquet and my mom's new year's brunch all in the same week. The specialness of each blurred together, and the meaning of each was lost in the flurry of food.\u003c/p>\n\u003cp>If we would like to see the creativity of those festivals extended to the other 362 days of the year, we now need to divert some of our gustatory energy to ensuring systemic support of microenterprise. Yes, I know, public policy and economic reform is not nearly as sexy as a coconut-basil popsicle. And, yes, talking about immigration and community development is such a downer. Tweeting is way more fun than writing letters to our city supervisors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos1.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6542\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the U.S., our concept of business has always been closely bound to owning or renting property. With the words \u003ci>legitimate\u003c/i> and \u003ci>legal\u003c/i> defining benchmarks for entrepreneurs, street food rarely receives the kind of public awareness and support that other countries have long embedded into their daily rhythms. In some countries, nearly half of the food consumed comes from street vendors, and in Africa, Asia and Latin America, the street food sector employs from 6 to 25 percent of the urban work force, often involving entire families across generations. (See\u003cem> Street Foods: World Review of Nutrition and Dietetics\u003c/em>, ed. A.D. Simonpaulos, 2000.) \u003ca href=\"http://www.consumersinternational.org/\">Consumers International\u003c/a>, an independent organization working in 116 countries, has been researching and working closely with governments to support street food for over 30 years.\u003c/p>\n\u003cp>India and Singapore may serve as useful examples for us. Their burgeoning street food scenes are both relatively young. Singapore was established in 1959, and within ten years, the government realized the need to regulate street food vendors without diluting the island's distinctive culinary culture. Any eater who has made the pilgrimage to Singapore knows well that hawker centres a.k.a. food centres, with their endless stretches of food stalls, are the very effective and delicious compromise. While a few taxi drivers and old-timers may still grumble about how chicken rice just doesn't taste the same in air-conditioning, no one would think of giving up their neighborhood food centre. Located in the first floors of apartment complexes as well as concentrated in specially zoned, multi-level, sprawling malls, food hawkers are truly a day-to-day part of life in Singapore.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong1.jpg\" alt=\"street food hong kong\" title=\"street food hong kong\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-6539\">\u003c/p>\n\u003cp>In India, where maintaining the purity of food was inherent in cooking and eating and where strict adherence to caste distinctions limited eating food prepared by strangers, street food has only become popular in the past few decades. Since then, it has grown into such a huge, sprawling aspect of the urban landscape that its Supreme Court recently moved to \u003ca href=\"http://ibnlive.in.com/news/its-goodbye-to-delhi-street-food/40791-3.html\">ban\u003c/a> the preparation of food in public areas in New Delhi. Vendors will have to prepare their food at home and then sell them pre-packaged. (Caffeine, however, was specifically not criminalized: coffee and tea vendors enjoy a special dispensation.)\u003c/p>\n\u003cp>As expected, there was an outcry from vendors all across India. More interestingly, Indians who depend on street food for inexpensive meals complained that they wouldn't be able to watch the food being cooked, thus would not be able to witness its freshness and cleanliness. In countries where immediate quality is much more important than gimmick or branding, enforcing safety with off-site facilities may well give way to the transparency of a sidewalk stove.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos2.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6541\">\u003c/p>\n\u003cp>Thailand's \u003ca href=\"http://www.fao.org/DOCREP/MEETING/004/AB523E.HTM\">\"Clean Food Good Taste\"\u003c/a> campaign, launched in 1989, is a program that values the needs of small street vendors as well as restaurants. Especially critical to its success, the plan includes a public education program and cooperation across several government agencies at municipal, regional and federal levels.\u003c/p>\n\u003cp>Here in California, Sacramento has tried to \u003ca href=\"http://www.newsreview.com/sacramento/content?oid=946140\">rein in\u003c/a> taco trucks, while San Francisco this summer attempted to both \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?type=food&f=/c/a/2009/05/26/MN6317MLGI.DTL\">welcome and regulate food carts\u003c/a> in its city parks. Similar to New Delhi, the city adopted an ordinance requiring street food to be prepared in certified, off-site kitchens. With higher fees and the need for larger, more expensive carts, street food will more likely become an extension of well-established restaurants and more deeply capitalized entrepreneurs. While protecting our public health is certainly important, new laws need to be considered and discussed within the larger context of our city's culture and economic development.\u003c/p>\n\u003cp>If we as eaters want creative, locally based and locally relevant street vendors integrated into our culinary landscape, then we as citizens need to push our legislators to build a system that supports--not weeds out--very small businesses. It's one thing to push a cart around Dolores Park on the weekends as a hobby during your salad days. It's much another to bring in a living wage and move your family up the ladder while providing food for others day in, day out.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hanoi1.jpg\" alt=\"street food in hanoi\" title=\"street food in hanoi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6540\">\u003c/p>\n\u003cp>The whole issue of diversity was an obvious part of both street food festivals. We all like to think that San Francisco is one of the culinary capitals of the world. I'm counting down the years until San Jose or Santa Clara, Fremont or Fresno take over the reputation of truly international cuisine that they already deserve. Until then, I'd still like to see our city become more willing to support the full spectrum of culinary businesses. This means not only seeing unusual foods spelled out on the menu board. It means seeing a variety of people pushing the carts and pocketing the money.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_thailand1.jpg\" alt=\"street food in thailand\" title=\"street food in thailand\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6537\">\u003c/p>\n\n","blocks":[],"excerpt":"These last two weekends in the Bay Area have shown that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.","status":"publish","parent":0,"modified":1257354793,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":988},"headData":{"title":"Beyond Festivals: Street Food Actually on Streets and Sidewalks | KQED","description":"These last two weekends in the Bay Area have shown that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Beyond Festivals: Street Food Actually on Streets and Sidewalks","datePublished":"2009-09-01T15:42:27.000Z","dateModified":"2009-11-04T17:13:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6528 http://blogs.kqed.org/bayareabites/?p=6528","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/09/01/beyond-festivals-street-food-actually-on-streets-and-sidewalks/","disqusTitle":"Beyond Festivals: Street Food Actually on Streets and Sidewalks","path":"/bayareabites/6528/beyond-festivals-street-food-actually-on-streets-and-sidewalks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong2.jpg\" alt=\"streetfood hong kong\" title=\"streetfood in hong kong\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-6547\">\u003c/p>\n\u003cp>These last two weekends in the Bay Area have been a celebration of the best and the biggest of food on the go. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and \u003ca href=\"http://eatrealfest.com/\">Eat Real\u003c/a> both showed that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.\u003c/p>\n\u003cp>But it was a bit like eating Thanksgiving dinner, my cousin's 12-course wedding banquet and my mom's new year's brunch all in the same week. The specialness of each blurred together, and the meaning of each was lost in the flurry of food.\u003c/p>\n\u003cp>If we would like to see the creativity of those festivals extended to the other 362 days of the year, we now need to divert some of our gustatory energy to ensuring systemic support of microenterprise. Yes, I know, public policy and economic reform is not nearly as sexy as a coconut-basil popsicle. And, yes, talking about immigration and community development is such a downer. Tweeting is way more fun than writing letters to our city supervisors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos1.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6542\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the U.S., our concept of business has always been closely bound to owning or renting property. With the words \u003ci>legitimate\u003c/i> and \u003ci>legal\u003c/i> defining benchmarks for entrepreneurs, street food rarely receives the kind of public awareness and support that other countries have long embedded into their daily rhythms. In some countries, nearly half of the food consumed comes from street vendors, and in Africa, Asia and Latin America, the street food sector employs from 6 to 25 percent of the urban work force, often involving entire families across generations. (See\u003cem> Street Foods: World Review of Nutrition and Dietetics\u003c/em>, ed. A.D. Simonpaulos, 2000.) \u003ca href=\"http://www.consumersinternational.org/\">Consumers International\u003c/a>, an independent organization working in 116 countries, has been researching and working closely with governments to support street food for over 30 years.\u003c/p>\n\u003cp>India and Singapore may serve as useful examples for us. Their burgeoning street food scenes are both relatively young. Singapore was established in 1959, and within ten years, the government realized the need to regulate street food vendors without diluting the island's distinctive culinary culture. Any eater who has made the pilgrimage to Singapore knows well that hawker centres a.k.a. food centres, with their endless stretches of food stalls, are the very effective and delicious compromise. While a few taxi drivers and old-timers may still grumble about how chicken rice just doesn't taste the same in air-conditioning, no one would think of giving up their neighborhood food centre. Located in the first floors of apartment complexes as well as concentrated in specially zoned, multi-level, sprawling malls, food hawkers are truly a day-to-day part of life in Singapore.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong1.jpg\" alt=\"street food hong kong\" title=\"street food hong kong\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-6539\">\u003c/p>\n\u003cp>In India, where maintaining the purity of food was inherent in cooking and eating and where strict adherence to caste distinctions limited eating food prepared by strangers, street food has only become popular in the past few decades. Since then, it has grown into such a huge, sprawling aspect of the urban landscape that its Supreme Court recently moved to \u003ca href=\"http://ibnlive.in.com/news/its-goodbye-to-delhi-street-food/40791-3.html\">ban\u003c/a> the preparation of food in public areas in New Delhi. Vendors will have to prepare their food at home and then sell them pre-packaged. (Caffeine, however, was specifically not criminalized: coffee and tea vendors enjoy a special dispensation.)\u003c/p>\n\u003cp>As expected, there was an outcry from vendors all across India. More interestingly, Indians who depend on street food for inexpensive meals complained that they wouldn't be able to watch the food being cooked, thus would not be able to witness its freshness and cleanliness. In countries where immediate quality is much more important than gimmick or branding, enforcing safety with off-site facilities may well give way to the transparency of a sidewalk stove.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos2.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6541\">\u003c/p>\n\u003cp>Thailand's \u003ca href=\"http://www.fao.org/DOCREP/MEETING/004/AB523E.HTM\">\"Clean Food Good Taste\"\u003c/a> campaign, launched in 1989, is a program that values the needs of small street vendors as well as restaurants. Especially critical to its success, the plan includes a public education program and cooperation across several government agencies at municipal, regional and federal levels.\u003c/p>\n\u003cp>Here in California, Sacramento has tried to \u003ca href=\"http://www.newsreview.com/sacramento/content?oid=946140\">rein in\u003c/a> taco trucks, while San Francisco this summer attempted to both \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?type=food&f=/c/a/2009/05/26/MN6317MLGI.DTL\">welcome and regulate food carts\u003c/a> in its city parks. Similar to New Delhi, the city adopted an ordinance requiring street food to be prepared in certified, off-site kitchens. With higher fees and the need for larger, more expensive carts, street food will more likely become an extension of well-established restaurants and more deeply capitalized entrepreneurs. While protecting our public health is certainly important, new laws need to be considered and discussed within the larger context of our city's culture and economic development.\u003c/p>\n\u003cp>If we as eaters want creative, locally based and locally relevant street vendors integrated into our culinary landscape, then we as citizens need to push our legislators to build a system that supports--not weeds out--very small businesses. It's one thing to push a cart around Dolores Park on the weekends as a hobby during your salad days. It's much another to bring in a living wage and move your family up the ladder while providing food for others day in, day out.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hanoi1.jpg\" alt=\"street food in hanoi\" title=\"street food in hanoi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6540\">\u003c/p>\n\u003cp>The whole issue of diversity was an obvious part of both street food festivals. We all like to think that San Francisco is one of the culinary capitals of the world. I'm counting down the years until San Jose or Santa Clara, Fremont or Fresno take over the reputation of truly international cuisine that they already deserve. Until then, I'd still like to see our city become more willing to support the full spectrum of culinary businesses. This means not only seeing unusual foods spelled out on the menu board. It means seeing a variety of people pushing the carts and pocketing the money.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_thailand1.jpg\" alt=\"street food in thailand\" title=\"street food in thailand\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6537\">\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6528/beyond-festivals-street-food-actually-on-streets-and-sidewalks","authors":["5018"],"categories":["bayareabites_1962","bayareabites_2035","bayareabites_181"],"tags":["bayareabites_565","bayareabites_1412","bayareabites_611","bayareabites_1362","bayareabites_2931","bayareabites_2243","bayareabites_512","bayareabites_2625","bayareabites_14749","bayareabites_2932","bayareabites_2929"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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