Located across from Breeze Center (微風廣場), the interior of Home’s Thai (香米泰國料理) is as trendy as you’d expect from a popular restaurant in this neighborhood. It’s dimly lit and appointed with sleek tables and chairs. A glimmering ceiling-to-floor crystal curtain sets off the staircase to the restaurant’s second floor.
But despite its coolly modern interior, Home’s offers comfortingly familiar and piquant Thai classics.
The restaurant’s menu is extensive — almost overwhelmingly so. Appetizers are divided into two sections, one that features exclusively fried items like shrimp cakes and battered and deep-fried frogs legs. For a healthier option, try the Thai-style raw shrimp (NT$350). The dish is a Thai restaurant staple, but the version at Home’s Thai is notable for the freshness of its firm, plump shrimp, which are butterflied and covered in a big heap of diced garlic and chili peppers.
As with any menu the size of Home’s, there are bound to be a few lackluster dishes. The Thai tapo (NT$280) is ground chicken, beef or pork (we chose pork) stir-fried with chili peppers and sauce. The dish is served with lettuce leaves for wrapping, but the oil made it somewhat difficult to get the meat successfully inside. The Thai spicy fried crab with lemon grass had a good balance of flavors, but like the Thai tapo was also distractingly greasy. At NT$680, it was also one of the most expensive items on the menu.
Home’s Thai’s version of another classic, chicken satay (NT$280), is much better, with big, juicy pieces of meat on skewers and two delicious dipping sauces, a thick peanut butter sauce and a lighter sweet-and-sour option. For something more unusual, order the Thai-style grilled lamb chop with spicy sauce (NT$460), which is cooked just as skillfully as the chicken satay and more robust in taste.
Two seafood dishes, the spicy fried seafood (NT$300) and Thai sauce squid blend (NT$300), are both excellent, flavored with just enough chili and garlic. The spicy fried seafood, which is actually stir-fried, is especially good, with plump mussels, shrimp, squid and crab leg meat. The squid blend is served cold as a salad and topped with thin stalks of crunchy celery that complement the firm but tender slices of seafood.
The canonical shot of an East Asian city is a night skyline studded with towering apartment and office buildings, bright with neon and plastic signage, a landscape of energy and modernity. Another classic image is the same city seen from above, in which identical apartment towers march across the city, spilling out over nearby geography, like stylized soldiers colonizing new territory in a board game. Densely populated dynamic conurbations of money, technological innovation and convenience, it is hard to see the cities of East Asia as what they truly are: necropolises. Why is this? The East Asian development model, with
June 16 to June 22 The following flyer appeared on the streets of Hsinchu on June 12, 1895: “Taipei has already fallen to the Japanese barbarians, who have brought great misery to our land and people. We heard that the Japanese occupiers will tax our gardens, our houses, our bodies, and even our chickens, dogs, cows and pigs. They wear their hair wild, carve their teeth, tattoo their foreheads, wear strange clothes and speak a strange language. How can we be ruled by such people?” Posted by civilian militia leader Wu Tang-hsing (吳湯興), it was a call to arms to retake
Desperate dads meet in car parks to exchange packets; exhausted parents slip it into their kids’ drinks; families wait months for prescriptions buy it “off label.” But is it worth the risk? “The first time I gave him a gummy, I thought, ‘Oh my God, have I killed him?’ He just passed out in front of the TV. That never happens.” Jen remembers giving her son, David, six, melatonin to help him sleep. She got them from a friend, a pediatrician who gave them to her own child. “It was sort of hilarious. She had half a tub of gummies,
The wide-screen spectacle of Formula One gets a gleaming, rip-roaring workout in Joseph Kosinski’s F1, a fine-tuned machine of a movie that, in its most riveting racing scenes, approaches a kind of high-speed splendor. Kosinski, who last endeavored to put moviegoers in the seat of a fighter jet in Top Gun: Maverick, has moved to the open cockpits of Formula One with much the same affection, if not outright need, for speed. A lot of the same team is back. Jerry Bruckheimer produces. Ehren Kruger, a co-writer on Maverick, takes sole credit here. Hans Zimmer, a co-composer previously, supplies the thumping
RSS