Tag Archives: Asian street-food experience

By Whitney Pipkin My face was still ringed with sweat when Chef Erik Bruner-Yang stopped by to see how we liked the first course. It was a traditional Khmer papaya salad called Bok Lahong, paired with an equally adventurous Taiwanese pig’s blood cake. “Spicy,” I said of the salad, which I still couldn’t stop eating, “but the cake helps.” He …

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