My sister Chissa has been on my case for a while for not mentioning her in my blog. This is not true, but it is true that I have not mentioned her by name. So here I am, doing that. My sister is Chissa, and she is one of my best friends.
I was wondering (briefly, because there is Netflix to be watched) about why I rarely mention Chissa, and I think it is because we never eat street food together. Sometimes we talk about going to a street food place, but it’s with the same kind of enthusiasm where you tell someone “we have to have dinner sometime” and then the both of you immediately regret it because they will have to think of an excuse not to go and you have to pretend to be senile and forget about it. So we don’t end up going for street food, because 1.) it is hot, 2.) a lot of it is far and 3.) Chissa is kind of a gourmet person, as opposed to a person like me, who loves MK and Hooters. This means any old street food won’t do, and do we want to wait 7 hours for dinner, really? It has to be 100 percent for real guaranteed, and, oh yeah, 4.) it has to allow for copious amounts of booze. This is too much pressure for me, which is why I always end up suggesting El Mercado.
But I went somewhere last week that I think Chissa would appreciate. That place is Someday Everyday (Next to Warehouse 30 on Charoen Krung Soi 30, open daily 9am-6pm), a khao gang (curry rice) venture spearheaded by culinary kindred spirits David Thompson (arguably the most famous Thai food chef in the world) and Prin Polsuk (one of the best Thai food chefs I know). Now curry rice is not only a type of Thai street food vendor but also an action on the part of the consumer: you are presented with your plate of rice (or kanom jeen, or fermented rice noodles, if you are in the South) and you have your choice of several curries and stir-fries with which to adorn your starch. Someday Everyday presents this hallowed street tradition — popular as a to-go breakfast on the way to the office, or during lunchtime when you are running away from the office — but in dressed-up Greyhound-y surroundings, and with top-notch ingredients that are good enough to warrant the THB90+ price tag. In other words, it’s a good tip of the hat to the tradition of Thai street food while still retaining the feel of a restaurant.
Even better, they have Rama V-era dishes that would be difficult to find on the street where prices have to be kept as low as they go — I mean, nam prik kapi is a stretch — so you find stuff alongside mainstays like green curry and pullo (Chinese 5-spice) eggs, like pork with madan leaves, nam prik (chili paste dip) and a gang gai (chicken curry) which is simply explained to me in English (several times) as “red curry” even though in my husband’s family, gang gai is always green WTF people are different!
There is a specials menu as well as a roster of regulars, so that the kitchen can feature great produce in season and you don’t get bored and blasé about the whole thing. Perhaps best of all, there is dessert, so you are spared from rushing to After You or, God forbid, Starbucks to satisfy your sweet tooth after the meal.
Awesome food? Check. Air-conditioning? Check. Cool neighborhood? Check. Booze? I don’t think they care. This has it all when you’re hot from the boat and don’t want to risk getting even hotter eating soup noodles on the main road.
Now all I have to do is convince Chissa to trek all the way there.