Fast Food

KFC Launches Spicy Thai Crunch Fried Chicken In Singapore Restaurants

I’ve always believed that frying chicken was a universal language, and that so many cultures are able to express their abundance of flavors through breading and sauce. That’s why I get so stoked when fast food spots bring those flavors into the mainstream, as a stepping stone to induct tastebuds into these new experiences.

Kentucky Fried Chicken locations in Singapore is now offering a take on Thai flavors with their new Spicy Thai Crunch.

A spicy Thai sauce is dressed over KFC Singapore’s Hot & Crispy chicken, then sprinkled with zesty rice crisps. The rice crisps are coated with a spicy-sour seasoning that’s loaded with the flavors of galangal, lemongrass, garlic, and onion that checks off all the boxes for spicy, savory, sweet and tangy in this new menu offering.

Definitely something I’d love to try if I’m ever in Singapore. Though if I close my eyes and listen carefully, I can probably hear those resounding Singaporean crunches from the other side of the world.

You can find the Spicy Thai Crunch at participating KFC Singapore locations.


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

Adventures Cravings Restaurants What's New

PANCAKE BALLS Are The Ultimate Form Of Pancakes In Bite Size

I love breakfast and everything associated with the meal. When savory items are combined with the sweet components, a perfect meal is born. On a recent food crawl with fellow Foodbeast Reach, we stopped by Grits in Fullerton, CA, to try what the chef proudly refers to as Pancake Balls.

While crude-sounding upon first impression, the pancake balls are so much more than their names suggest.

Chef Cody Storts, the genius behind these balls, prepares the staple three different ways.


The first are the Maple Bacon Coco Puff Balls, for lovers of chocolate. They’re made with candied bacon, ganache, and topped with maple bacon syrup and Coco Puffs. The candied bacon adds the slightest amount of saltiness to an otherwise sweet-heavy dish. Definitely not for the faint of heart.


Next there are the Toasty Balls made with a cinnamon pastry cream, Cinnamon Toast Crunch cereal and roasted sweet apples. This dish tasted as if we were eating a plate of freshly baked cinnamon rolls for breakfast, but with less butter.


Finally, the best of the bunch brunch, were the Thai Pancake Balls. These are made with fried pork cutlets, cilantro, shallots, jalapeño, fish sauce, and maple syrup.

Now before you lose your minds over the thought of combining fish sauce and maple syrup, Grits does it in a way that they pair so perfectly together, it’s a harmonious bite of sweet and savory.

Seriously, guys. We’ve yet to finish a dish and immediately order another box to-go for later in the day.

Reach had this to say:

Top 3 things I’ve eaten this year.

You can find the dishes available at Grits daily. The two sweet pancake balls are $13 and the savory costs $16. We advise eating them fresh. As awesome as they are, like all pancakes, they’ll get soggy once thrown into a box for a period of time.

Health Hit-Or-Miss Products Technology

This Innovative Plate Will Make Healthier Eating Effortless

Let me make sure to clear up the immediate question everybody has right off the bat, that way we don’t waste any time:

No, this plate will not automatically make your food healthier.

Metro reports that the plate was created through a collaboration between advertising agency BBGO Thailand and the Thai government health board, this creation was made in order to help curb the growing obesity problem in Thailand. With grease and oil playing pivotal roles in the typical Thai cuisine, it comes as no wonder that this problem would eventually arise.
Screen Shot 2016-05-23 at 1.47.03 PM

The plate, known as the AbsorbPlate, removes all the excess grease from meals by draining the food once it’s been placed onto the plate. The AbsorbPlate sucks up a good chunk of grease, saving you from eating an average of 30 extra calories.

Screen Shot 2016-05-23 at 1.47.14 PM

While this may not be revolutionary in terms of weight loss, it certainly could have noticeable affect over time. Furthermore, the biggest takeaway from this product is the fact that you don’t have to diet. Everybody wants to lose weight but nobody wants to give up burgers and pizza. So why not give up the equivalent to a bite or two instead?

The plate comes riddled with 500 holes made to drain the grease from the food. Much like blotting a slice of pizza with a napkin, the plate works to remove as much oil and grease and possible without jeopardizing the integrity of the food.

While this plate in no way will make any dishes you make healthier, it will at the very least make it slightly less greasy, and that’s better than nothing. The AbsorbPlate is currently still in a concept design phase, but will hopefully be sent into mass production soon.



Photo Credit: Metro


14 Food Facts You Only Think About In the Shower

We can all admit we have some of our most interesting thoughts while we’re in the shower. Some awesome Redditors had the good manners to share their musings about food.

A few just tell it like it is:



There were a few entrepreneurs…



…more people concerned about names…




…some inventors…


cream cheese

…and people asking the right questions.


pizza drones



How To Make a Thai Meatball Submarine Sandwich


This recipe comes courtesy of Katie Chin, the author of the new cookbook Everyday Thai Cooking. Although this particular recipe is a FOODBEAST exclusive, if you’re looking for a back-to-basics Thai cookbook — you should definitely give this one a try. These Thai meatballs combine beef, coconut milk, ginger, red curry paste, and fish sauce in a sort of Thai meatball bánh mì. Go ahead, be impressed.

For more recipe content, check out Chin’s blog or YouTube Channel .


Thai Meatball Submarine Sandwich


  • 2 cups coconut milk
  • 1 ½ lbs lean ground beef
  • 1 ½  teaspoons minced fresh ginger
  • 1 large egg
  • ¾  teaspoon salt
  • 2 tablespoon high-heat cooking oil
  • 3 tablespoons panaeng curry paste or red curry paste
  • ¾ cup water
  • 1 tablespoon + 2 teaspoons fish sauce (nam pla)
  • 1 tablespoon + 2 teaspoons brown sugar
  • 4-6 kaffir lime leaves (optional), torn in half
  • 4 12-inch soft baguettes
  • shredded carrots
  • fresh cilantro leaves
  • fresh Thai basil leaves
  • sliced fresh Jalapeno or Serrano chilies
  • crushed roasted peanuts

How to Make It

  • Mix the ground beef with ginger, salt and egg.   Shape mixture into 20 meatballs.  Transfer meatballs onto a platter.
  • Heat oil in a skillet over medium-high heat. Add the meatballs and brown on all sides, about 3 minutes. Transfer to a plate and set aside.
  • Add the coconut milk to the frying pan and let come a gentle simmer over medium heat for 5 minutes. Add the curry paste to the pan and cook about 3 minutes, stirring to dissolve the paste into the coconut milk. Return the meatballs and cook, turning gently to coat, 1 to 2 minutes.
  • Increase the heat to medium-high, bring to a gentle boil, and add the water, fish sauce, brown sugar and kaffir lime leaves.  Reduce heat to low and simmer, stirring gently until the meatballs are cooked through, about 5 minutes.
  • Slice baguettes open with serrated knife.  Place cilantro leaves, basil leaves and shredded carrots in the bottom and sides of each baguette.  Using a slotted spoon, place 5 meatballs in each baguette.  Drizzle curry sauce on top of the meatballs.  Place chilies on top and garnish with crushed peanuts.  Serve immediately with a bowl of curry sauce on the side.

Gratuitous Food Porn: Thai Food Edition


This fall, cozy up with a different kind of spice. Simultaneously prismatic and comforting, Thai is one Asian cuisine which, despite its ubiquity, hasn’t gone completely the way of Panda Express. Which is amazing. Best served family-style, these eats are meant to be enjoyed either in a dimly lit, family-owned restaurant, or made in your own kitchen. From the sore throat-healing sour soup tom yum to the wildly under-appreciated pad thai alternative, pad see ew, it’s time you rested your eyes on some of the world’s prettiest and most nuanced dishes. We bet you’ll soon feel all warm and fuzzy.


Thai Beef Salad


Recipe: Strands of My Life


Pad Thai Soup


Recipe: Domestic Fits


Chicken Pad Thai


Recipe: Jo Cooks


Thai Shrimp Rolls


Recipe: Fine Dining Lovers


Cashew Chicken with Thai Chili Plum Sauce


Recipe: Chow Divine


Thai Red Prawn Curry


Recipe: Strands of My Life


Thai Red Curry Mussels


Recipe: Kitchn


Thai Green Curry with Sugar Snaps, Asparagus & Broccolini


Recipe: Fuss Free Cooking


Thai Red Curry with Vegetables and Coconut Milk


Recipe: Spicie Foodie


Thai Coconut Beef in Crispy Wonton Cups


Recipe: The Endless Meal


Thai Curry Chicken Noodle Soup


Recipe: Foxes Love Lemons


Grilled Prawns with Kaffir Lime Dressing


Recipe: Rachel Cooks Thai


Tom Yum Goong


Recipe: Beyond Kimchee


Pork-Stuffed Squash Blossoms


Recipe: Rachel Cooks Thai


Thai Style Duck and Green Papaya Salad


Recipe: Cherry on My Sundae


Beef Curry with Pumpkin


Recipe: Rasamalaysia


Thai Green Curry and Sweet Potato Noodle Bowl


Recipe: A House in the Hills


Sweet and Sour Sticky Thai Boneless Oven-Baked Chicken Wings


Recipe: Half Baked Harvest


Thai Shrimp and Pineapple Curry


Recipe: Rasamalaysia


Larb Gai Thai Chicken Salad


Recipe: Yum Sugar


Shrimp Larb


Recipe: Oui Chef Network


Tom Kha Gai


Recipe: Pinch & Swirl


Thai Tea Arnold Palmer

Recipe: Foodbeast


Lamb Massaman Curry


Recipe: Sugaretal


Thai Crab Fried Rice


Recipe: All Things Nice


Thai Creamy Chicken Soup


Recipe: Smoky Wok


Tom Yum Gai


Recipe: Closet Cooking


Tom Yum Goong


Recipe: Rachel Cooks Thai


Pad See Ew


Recipe: Dorsey Kitchen


Mango Sticky Rice Parfaits


Recipe: Bittersweet Blog


H/T Tasteologie, Tastespotting


Here’s How to Make a Pad Thai Martini

Here’s the thing, I never really expected to find this recipe. Even as I was typing the words into Google, they never felt like a real thing. But as you can tell, here it is: the recipe for a Pad Thai Martini. And here we go.

The original recipe, courtesy of Ryan Patti over at Ceci n’est pas une martini, called for this weird Asian rice and peanut beverage, similar, it seems, to milk tea. But when my local H Mart failed to provide, I had the brilliant idea of switching out the “peanut” part with a can of Thai tea and a spoonful of Thai peanut satay sauce. Which resulted in our version ending up more like alcoholic curry sauce than an actual cocktail.

If you do manage to find the elusive concoction, however, the recipe below should get you the desired effect—which I can only assume is sweet yet savory liquid Thai heaven in a glass. Or, if you don’t find it, you can always try using regular rice punch + peanut rum instead of vodka. Or you can try infusing your rice drink with regular whole peanuts. Feel free to experiment and let us know what works (or doesn’t work) in the comments below!

In any case, just remember that at the end of the day, you’re still trying to make a Pad Thai Martini, and you deserve any and all the consequences that go along with that.

Pad Thai Martini


  • Vodka (we used Hangar One Mandarin Blossom)
  • Chiao Kuo Rice and Peanut Beverage
  • Soy Sauce
  • Hot Pepper Sesame Oil
  • 1/2 lime
  • 1 inch ginger
  • Salt and pepper

1. To garnish, grill (or thaw) 1 shrimp and skewer it with a cube of extra-firm tofu and a small lime wedge. Chill. Set aside.

2. Start the martini mixture by placing the ginger, lime, soy sauce and sesame oil in the bottom of the shaker. A few cranks of salt and pepper will suffice. Muddle. Add the vodka and peanut/rice drink. Shake, pour, garnish.

The genius of this martini is in the canned peanut/rice drink. The short list of water, sugar, fried peanuts and starch, ensures the drink is uncomplicated. The lime, shrimp, tofu and seasonings all work together to create the flavor of traditional Pad Thai.

Original recipe credit: Ryan Patti / Ceci n’est pas une martini