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Austin Bush

writer/photographer

Published Work
The Food of Northern Thailand
Blog
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@ethiopienne and @ahezel, I made Ethiopian lasagna!! #berbere 🇪🇹

My latest for @latimesfood! How does this Christian Orthodox priest feel about women drinking Ethiopian honey wine in his local? Click link in my bio to find out! 🇪🇹

Now available In Southeast Asia: Starbucks’s Pumpkin Spice Latte. This is my first experience w this beverage — article research, I swear — and it was like drinking a warm milkshake. #gross

Coming home to the mail. @beardfoundation @latimesfood @clarksonpotter

Saving the best for last: A mountain of rice drenched in spicy, rich crab curry. Crispy, spicy fritters of bitter gourd. A tiny dish of scrambled eggs and greens. And other dishes that I couldn’t identify, but that were all so exceptionally vibrant — and made even tastier by the fact that this place is a charming old unmarked shophouse staffed by incredibly friendly dudes. Oh, and all-you-can-eat lunch here? It costs less than US$2.50. Eating at this place is less like a meal and more like travel — easily one of my fave restaurants in the world. #penang #malaysia

@the_alia turned me on to this place, a Chinese medicine shop that is also one of the most famous makers of five spice powder in George Town. You could prob find it by the scent of cinnamon and clove that’s wafting from it. The owners were so nice, we talked food and recipes for a bit, and as I left, the old man told me I look like Benedict Cumberbatch. 😎 #Penang #Malaysia

MY JAM. Sup kambing, tender chunks of goat in a hyper meaty, savory, fragrant broth, w oddly sour slices of white bread. #penang #malaysia

@pawkhrua you would very much dig this place doing old-skool, Teochew-style rice porridge. Shown here is just about everything they serve: slightly sweet omelet w salted radish, tofu in a salty, fragrant five-spice braise and really tasty, savory/tart pickled greens. #penang #malaysia

This may not look like much, but it’s one of my fave dishes in George Town. It’s Nonya-style nasi lemak w rich, fragrant rice, a funky, spicy sambal that’s a lot like Thai nam phrik kapi, and pleasantly fishy, crispy sides. #penang #malaysia

Get in the really, really long queue outside this place, open since 1907. After an eternity, order murtabak, a thin dough, encasing lightly spiced egg and meat, served w sweet/tart onions and chili and the gravy from mutton kurma. It’s not a particularly sophisticated dish, nor is this a particularly outstanding take on it, but after eating the largely crappy Thai version for so long, it’s kinda like seeing something clearly for the first time. #penang #malaysia

Posted a zillion times before but I am 4 real in love w the appam made by the lady near George Town’s Hindu temple. A tart, sponge in parts, crispy in parts bread w a barely set egg, and look at that crumb! Like a crumpet. And the dip is tart, fragrant, rich and slightly spicy. #penang #malaysia

Loh bak, deep-fried stuffs — shrimp fritters, tofu skin “sausage,” tofu, fish balls, pork — that one can also find in Phuket, Thailand. There, the set usually includes pork face braised in five spice powder; here the five spice makes it into one of the dips. #penang #malaysia

Instagram: Khanom jeen nam ngiaw, Lam Duan Fah Ham, Bangkok

January 15, 2012 in blog

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A blog about food in Thailand and elsewhere