Woman Calls Thai Rice Brand Fake After Cooking It In The Dumbest Way Possible

Thai netizens put an Californian woman named Felicity Prak on blast after she posted a video of herself burning Thailand’s popular jasmine rice and called it fake.

She also accused the country of selling the product, also known as milagrosa rice, mixed with plastic, according to Coconuts Bangkok.

The video, which shows Prak cooking jasmine rice the wrong way and burning a whole batch, has gained more than 3 million views since it was posted to Facebook on New Year’s Eve

We don’t usually use three lady brand. We got 2.50lb bag as a gift from sisters. We opened one bag to see if the rice is mixed with plastic or not, and this what we got. This is too crazy,” wrote Prak.

It’s not that crazy as rice is meant to slowly simmer and cook in water, not dry fried in a wok over high heat, which the woman proceeds to do in the four-minute video.

The jasmine rice begins to burn at the 3:30 mark and a girl can be heard saying, “Close the door. Mom, oh my god, look at this.” Four minutes into the clip and they finally take the rice off the burner and place a piece of paper into the wok, which starts a fire.

This is the Three Lady rice. This is a piece of paper, this is crazy,” the girl says.

If Prak paid attention in science class, she would know that plastic has a melting point, and not just turn black when it is burned.

Thousands of Thais blamed her for not knowing how to cook rice properly, with some Facebook users commenting, “Why you so stupid?

Some people also advised her to buy a rice cooker, and to “just search Google or YouTube” and learn how to prepare it the right way.

Others pointed out how offensive it was to Thai products and asked Prak to take down the video.

Written by Khier Casino || NextShark

Culture Hit-Or-Miss

Japan’s ‘Tuna King’ Pays More Than $600,000 For A Single Fish


Sushi entrepreneur Kiyoshi Kimura, also known as Japan’s “Tuna King”, has won at Tsukiji’s famous fish auction once again.

Kimura, the head of Japan’s Sushizanmai chain, paid more than a whopping $600,000 for a 212-kg (467-lb) Bluefin tuna at the first auction held at Tokyo’s Tsukiji fish market, according to AsiaOne. Based on the price he paid, a single piece of tuna sushi would cost around $85, 25 times more than the $3.40 price he charges at his 51 stores spread all over Japan.

“I feel it was a bit expensive, but I am happy that I was able to successfully win at auction a tuna of good shape and size,” said Kimura.

The “Tuna King” was able to transition his successful chain into a national brand by paying massive amounts of money at Tsukiji’s first auction every year. Kimura has won six straight times including this year – which is also essentially and strategically used for publicity.


Image via Humanoid One

His most expensive purchase by far was a bluefin tuna he won at the same auction against a rival bidder from Hong Kong. He paid an eye-watering $1.8 million at the New Year’s auction held in 2013.

Although the prices look very intimidating, Kimura makes sure that he gets the most out from his purchase. To spread the word and place the spotlight on his business, Kimura announced on Japan’s major TV networks that the bluefin tuna will be cut and distributed among his many restaurants.

“As always, I want to buy the best one so that our customers can have it. That’s all,” Kimura said.

According to Daily Mail, the 2017 fish auction could be the last one at Tsukiji – the world’s largest fish market.

The event was supposed to be moved in another location in November of last year but it was put on hold because of toxic contamination concerns at the new site. Tokyo Governor Yuriko Koike said that the move could be delayed until spring of 2018, but all plans remain indefinite.

Written by King Malleta | NextShark | Feature Image via Flickr / Tai-Jan Huang

Culture Restaurants

Why Chinese Restaurants Are Everywhere In The US


Chinese cuisine has undoubtedly become one of the staples of modern American dining due to the number of Chinese restaurants that have sprouted across the country over the last century.

Serving customers their favorite dishes day in and day out, these diners can be found in almost every town in every state in America. But what is the cause of such proliferation?

While many would be quick to claim that this is because the food is actually delicious, convenient and cheap, MIT Historian and Scholar Heather Lee pointed out in an interview with Asian American Life that the reason these restaurants easily spread is far more complex.

Apparently, a certain loophole from the very law that was created to control (minimize) Chinese immigration to the U.S. may have opened the doors and allowed the number of Chinese restaurants to grow.

According to Lee, a law in the 1880’s called the Chinese Exclusion Act was passed to appease a growing anti-Chinese sentiment brought about by a time of depression in the country. Chinese laborers, which included restaurant owners, were subsequently banned from entering the country. Immigration was only allowed for non-laborers, which included merchants, teachers, students, and tourists.

However, a New York court case ruling in 1915 would later uphold that a Chinese restaurant could be classified as a merchant, thus immediately giving the Chinese a new way to enter the country.

“They formed restaurants as partnerships and they would take different duties,” said Lee. One would be the accountant, cook, manager. Family and friends would make up the rest. That would allow each person each year to go back home.”

America’s then rising economy during the ’20s and ’30s also contributed to the industry’s growth as citizens were willing to spend more when eating out.

The Chinese restaurant business started its boom at a challenging time in history and it has never looked back since.

Written by Ryan General | NextShark

Cravings Culture Hit-Or-Miss News Packaged Food

World’s Most Expensive Potato Chips Cost $11 Per Chip And They’re All Sold Out


The world’s most expensive potato chips, priced at $56 for a box of five, recently went on limited sale and immediately sold out. 

Swedish beer company St. Eriks developed the crisps using select almond potatoes harvested by hand from the potato hillside in Ammarnäs seasoned with a variety of rare ingredients: Matsutake mushrooms from forests in northern Sweden, Crown Dill from the Bjäre Peninsula, truffle seaweed from the Faroe Islands, Leksand onion and India Pale Ale Wort.

In an effort to create “the world’s most exclusive chip” to complement its premium line of brews, the brewery partnered with the Swedish National Culinary Team, according to Adweek. The chips, which used the recipe especially concocted by chef Pi Le, were reportedly individually handmade by a chef.

All of the chips have been made by hand,” chef Pi Le was quoted as saying. “It took a delicate touch, a finely honed sense of taste and time to ensure that each chip would achieve a perfect balance between the various ingredients.

“The taste is a very Scandinavian one. Most people recognize potatoes and onions, but what stands out is the quality. All of the ingredients are of a stature that not many will have tried before. These chips are an excellent accompaniment to craft beer, or simply enjoyed on their own.”

The crisps were a hit despite its exorbitant price — the initial batch of 100 boxes was immediately sold out upon launch last month.


Brand manager Marcus Friari said in a statement: “We’re passionate about the craftsmanship that goes into our beer. At the same time, we felt that we were missing a snack of the same status to serve with it.’

“A first-­class beer deserves a first-­class snack, and this is why we made a major effort to produce the world’s most exclusive potato chips,” he added. “We’re incredibly proud to be able to present such a crispy outcome.”

The project was part of an ad campaign devised by Swedish agency Abby Priest, a firm known to specialize in creating wacky stunts.

Written by Ryan General || NextShark, Photos: AdWeek

Cravings Culture Video

We Need To Talk About How The Wasabi You’re Eating Is Most Likely Fake


Foreigners who are into Japanese food but haven’t actually been to Japan may want to check this short video that reveals a shocking secret about imported wasabi. While the clip simply explains why real wasabi is quite rare and difficult to find, it also points out one surprising fact in its title: “The Wasabi You Eat Probably Isn’t Wasabi”


The video, produced by All Nippon Airways in partnership with video network Great Big Story, explores the delicate art of wasabi cultivation, according to RocketNews24.


Filmed in the Hotaka countryside in Nagano Prefecture, the production showed farmers from the Daio Wasabi Farm explaining how to cultivate a plant dubbed as the “hardest to grow”. Its delicate cultivation process makes the plant very expensive and rare to find outside Japan.

Overseas, it is usually substituted with horseradish dyed with green food coloring.


One can always visit Japan and buy the Wasabia Japonica plant. To release its flavor, however, requires grinding the plant on a shark-skin grater. Its complex, sweet flavor combined with its unique spicy twist is not hard to miss.


The plant also requires 13-18 degrees Celsius (55 – 64 degrees Fahrenheit) spring water, a particular amount of shade and sunlight, and a year-and-a-half in the soil to grow perfectly.


This means that unless you are in Japan or are provided with authentic Japanese cuisine, it’s highly unlikely you have eaten actual wasabi at all. Many people have actually missed out on the true flavor of the rare plant and have been eating horseradish all along.

Written By Ryan General | NextShark


Chinese Restaurant Trusts Customers to ‘Pay What They Want’ For Food, Plan Completely Backfires


With much faith in the “inherent goodness of human beings,” three entrepreneurs thought it would be a great idea to launch a promotional campaign with a “pay what you want” scheme for their new restaurant. The policy would allow customers to order as much food as they want and then let them just pay whatever they wanted for the meal.

If that doesn’t sound like a good idea at all, then maybe because it simply isn’t.

This restaurant in the Guizhou capital of Guiyang did attract a huge crowd on opening day, however, it failed to make any earnings at all, according to The Paper (via Shanghaiist).

In fact, after seven days of the promo, the karst cave-themed diner managed to lose as much as 100,000 yuan ($14,845).

Owner Liu Xiaojun and her partners apparently did not anticipate how brazen customers can get when given the opportunity. They reportedly presumed that most of the diners would be “rational and fair.”

During the promo, a significant number of customers reportedly paid only 10% of the total cost of their meal. Some even had the gall to pay just 1 yuan ($0.15).


“If our food or service was the problem, then that would be one thing,” said Liu. “But according to customer feedback, our dishes are both filling and tasty. It’s just that the payments don’t match up with the evaluations.”

The failed promotion had a huge impact on Liu’s business partners who ended up arguing just a week from the restaurant’s opening on October 2. One of the partners even decided to just return to his hometown in frustration.

After a week of the huge loss, the restaurant then experienced even more betrayal when none of its original customers who took advantage of the“pay what you want” scheme even came back the day the promo ended.

“It makes sense that people like to eat food and not pay much. I just don’t understand why they haven’t come back since the promotion ended,” Liu said.

Originally posted by Ryan General on Nextshark

Culture Features Hacks

We’ve Been Eating Xiao Long Bao All Wrong


Xiao Long Bao is a type of steamed bun that originates from the Jiangnan region of China. The rise of popular restaurants like Din Tai Fung has introduced this amazing dish to Westerners, but that doesn’t mean everyone knows how to eat it properly.

Traditionally when you eat Xiao Long Bao, one might typically bite a hole on the top first to slurp the soup inside before adding vinegar, ginger, or chili sauce and eating the rest in one bite. This is how we and every single one of our friends has done it.

Well folks, it looks like we’ve been completely wrong this whole time, according to author and chef Eddie Huang. Luckily, he’s here to drop some knowledge in a video on Vice.


First, you put the xiao long bao in the plate of vinegar to let the soup inside cool.


The xiao long bao should chill on the plate for 30 seconds to a minute.


After that, you simply put the whole thing in your mouth.


According to Huang, anybody who does it otherwise is a “hooligan,” So don’t be a hooligan!


Watch the full video below:

Top Image: Charles Haynes

Story Originally Posted By Editorial Staff On Nextshark

Fast Food Features Hit-Or-Miss

Meet The Vietnamese Immigrants Who Created A Multi-Million Dollar Banh Mi Sandwich Empire


Lee’s Sandwiches, the multi-million dollar Vietnamese banh mi sandwich empire, began as a modest food truck run by a family that arrived in America with little to nothing.

Chieu Le, the founder of Lee’s Sandwiches and the eldest of nine children, was in his second year of law school before the fall of Saigon. In 1975, the Vietcong shut down the law school and took over the family’s property and sugar plant business.

Hot baguette, pate, and iced coffee! #breakfastofchamps #leessandwiches

A photo posted by Carissa Dee Gee (@kixieboo) on

The Les were forced to flee on a small fishing boat filled with 98 others, one of the first waves of people to escape Vietnam by boat. Fortunately, their boat avoided disasters like pirate raids and storms that countless others faced.

According to the Los Angeles Times, Le and his wife arrived safely at a refugee camp in Malaysia where they stayed for 13 months. A month after welcoming their first born son, Minh, Le and his wife were on a plane to America.

When Le, his parents, four brothers and four sisters finally made it to the U.S., they settled down in San Jose, California. Le began taking night classes to learn English at San Jose High and bought food from a food truck that parked nearby the school.

Soon after Le stopped his English classes and began working for the Vietnamese owner of the food truck in order to support his younger brothers and sisters. Within a year, Le had saved enough money to buy a truck of his own and began a family operated food truck business in 1981.

He and his brother, Henry Le, the second oldest of the siblings, started Lee Bros. Foodservices after noticing that other immigrant trucks had trouble stocking food and ice. The brothers decided to add an extra letter “e” behind their name to help others pronounce it.

A photo posted by 黃景筠 (@_jane_huang) on

Lee Bros. Foodservices would grow to become the largest industrial catering company in northern California. In 1983, their parents Le Van Ba and Nguyen Thi Hanh asked to sell their traditional Vietnamese banh mi sandwiches on the weekend to students and residents near San Jose State University. The rest was history.

台北上班族的越南晚餐 🇻🇳 #leessandwiches #taipei #vietnamesefood

A photo posted by Hugo Liu (@hugo_tw) on

They opened their first Lee’s Sandwiches location on Santa Clara street. In 2001, Le’s eldest son, Minh, proposed the idea of adding euro-style sandwiches, fresh baked baguettes, desserts, drinks and the famous Vietnamese iced coffee or “ca phe sua da” to the menu.

My cravings! #DeLi #Manjoo #creamcake #LeeSandwiches

A photo posted by Julie Vo (@juju_vo93) on

Thanks to Minh, the family also adopted principles of American fast-food companies and transformed Lee’s into what it is today. Unfortunately, Minh wasn’t able to see the fruition of his ideas as he was involved in a tragic traffic accident a few months before Lee’s opened up shop.

My health lunch #delicious #grilled #chicken #sandwiches

A photo posted by 徐薇涵 (@pppig) on

The family went on to establish their first store in Southern California on Bolsa Avenue in Westminster. Today, Lee’s Sandwiches is the world’s biggest chain of banh mi sandwiches with 60 shops throughout the U.S. and plans of expansion to Taiwan.

Write by Laura Dang | NextShark