Firsthand stories, opinions and field notes. Long-form when it needs to be, short when it doesn't. No listicles.
Sushiro has been my conveyor sushi regular since it arrived in Thailand five years ago. The branch without the queue, how the plate prices work and what to order first.
Sherry Phoochai trained at Sassoon Academy and Toni & Guy in London, worked at Vidal Sassoon on Bond Street, then opened Libertish in Bangkok in 2003. Book before you fly home.
A walk-in lunch at Apollo Duck in Bangkok. Crispy pork, char siu and duck on the platter. ฿840 between us. Honest review with the receipt to prove it.
Phuket is over-sold and most first-timers see the worst of it. Where to stay, what to eat, how to get around and what to skip, from someone who got it wrong first.
