Thailand monsoon season has officially begun. Amid the showery lockdown, I found nothing better soothed my culinary craving and uninspired soul than a home-cooked Thai meal.
Lately my cooking has benefitted very much from an abundance of vegetables in the family backyard. Dishes have been improvised around the constant availability of fresh-picked cha-om (climbing wattle), string beans, holy basil, ridged gourds and coriander.
It was until a feeling of gastronomic tedium kicked in that I began to bank my dietary needs on takeout meals from restaurants I trusted.
Among them was Thonglor Thai Cuisine, this week’s subject of…
