Austin Bush

1 week ago | travelandleisureasia.com | Austin Bush

I LIVED IN THAILAND for nearly a quarter century. I’ve authored and photographed dozens of articles on Thai food and have written and/or contributed to at least six books on Thai cookery. With all this experience under my belt, I rarely get excited about Thai food outside of its homeland. The exception to this is London.  For many Londoners, their first introduction to Thai food was most likely the pub.

3 weeks ago | atlasobscura.com | Austin Bush

Austin Bush for Gastro Obscura Restaurant 1. Oi Man Sang Hong Kong was previously home to as many as 200 dai pai dong, cheap, informal, semi-outdoor Cantonese restaurants. A longstanding effort to clean up the territory means that the health department hasn’t provided new licenses to any dai pai dong (the term, which Entered the Oxford English Dictionary in 2016, literally means “big license stall”), leaving fewer than 20 of them at press time.

3 weeks ago | flipboard.com | Austin Bush

MPs And Peers Launch Bid To Stop Trump Addressing Parliament During State VisitThe president has said he is likely to come to the UK in September. MPs and peers have launched a bid to stop Donald Trump from addressing parliament …

4 weeks ago | culinarybackstreets.com | Austin Bush

We are in Lota da Esquina, in Cascais, staring down a small bowl filled to the brim with a mix of crab meat, chopped eggs, mayonnaise and other seasonings. On the surface, it looks like a straightforwardly decadent dish but according to chef/owner Vítor Sobral, it’s actually a way to boost a product that’s not quite at its peak. “During the summer months, crabs are skinny; they don’t have much fat,” explains Vítor.

1 month ago | nationalgeographic.com | Austin Bush

This article was produced by National Geographic Traveller (UK). On the plate is what looks like a fist-sized, deep-fried wonton, perched on a dollop of deep red paste and paired with a wedge of lime. I crack open the golden pastry shell to reveal a just-cooked egg on a bed of spiced potatoes studded with capers and strewn with luscious flakes of confit tuna.