@ghoshworld / Bobby Ghosh for TIME
- Tamarind whiskey sour
- Ike’s Vietnamese fish sauce wings
- Grilled pork neck
- Rice vermicelli with pineapples and red chilis
- Baby back ribs
- Burmese-Style sweet pork belly and shoulder curry
- Chiang Mak sausage
- Chopped Duck Salad
Bobby Ghosh is an editor-at-large at TIME. Ghosh Eats documents his high-low gastronomic adventures.
