#23 Egg – Snack & Chill

This edition serves up a stir-fry that slaps, a genuinely wonderful zine on Korean convenience stores, an intimate mother-daughter dining experience in a photographer's living room, and much more.

🤌🏻 Try this at home, kids!

These lines get their final touches on the road. No, we’re not headed to Milan like literally everybody else this week. (Though if you are, we recommend checking out Valerie Präkelt’s newsletter or Instagram account for tips on what to see, do, and whom to meet at Salone del Mobile …) We’re going north instead—Hamburg, to be precise—where Sonja will join her Art Directors Club editorial colleagues for a few days of jury work. And while she’s genuinely looking forward to that (who wouldn’t want to flip through stacks of brilliant magazines, books, and newspapers for two days?), she’s already excited to come back home—because we’ve got all the ingredients for the following recipe waiting patiently in the fridge.

If you’ve ever had Thai Pad Krapao, you know it’s one of those dishes that tastes like fire, comfort, and a hug all rolled into one. The kind of food that makes your eyes water just enough and has you scraping the pan for crispy bits. Traditionally made with minced meat, it is rightfully one of the most beloved Thai street food dishes.

Our veggie twist keeps all the good stuff: the heat, the garlic, the basil, and the umami bomb of a sauce that makes the original so addictive. We find the Veggie Pad Krapao to be perfectly bold, punchy, comforting, and fast—a weeknight hero that brings serious flavour without asking for much in return …

(Big plus, we find! It’s the kind of dish that fills your kitchen with an almost unreasonable amount of good smells for the rest of the week! Yums!)

Pound and prep your aromatics:

• Smash the garlic and Thai chilis together in a mortar and pestle until roughly pasty. Don’t skip this step—it’s what gives the dish its signature kick. If you don’t have a mortar, a rough chop works too.

• The sauce is vital to this dish; prep it before you start with your pans, and it comes together quickly. In a small bowl, combine:

  • 1 part mushroom sauce (or oyster sauce, if not vegetarian)

  • 1 part soy sauce

  • ½–1 part vegan fish sauce (or regular fish sauce, although, technically that’d be not a veggie option 🙃)

  • ½ part dark soy sauce (for depth and colour)

  • ½ part sugar

  • 1 part water + veggie stock powder

• Also, while you prep your flavours, get your Jasmine rice cooking so everything will come together at once.

• You’ll also need chopped cucumber and freshly rinsed Thai basil.

Get sizzling:

• Heat a generous splash of neutral oil in a wok or large pan. Add your garlic-chili mix and stir-fry on medium heat until fragrant, about 30 seconds to 1 minute. It should smell intense but not burn—lower the heat if needed.

• Now add your mince: Toss in the veggie mince (or your choice of protein) and stir-fry until browned and slightly crispy on the edges. Let it sit now and then to get a bit of char. On that note, we found pea protein to be working fantastically. We also mixed it with chopped champignon or oyster mushrooms and loved the different textures, as most veggie minced meat substitutes tend to be rather soft, so the mix with mushrooms or even smoked tofu could change it up a bit. This is really up to your flavour/favourite meaty texture.

• Now is the time to sauce it all up: Pour in your pre-mixed sauce and stir everything together. Let it bubble for a minute or two so the flavours can soak in.

• While you do that, you can chop your green beans, add those to the mix, and cook until they’re just tender but still bright. You want a bit of crunch to balance all that umami.

• Finish with basil: Turn off the heat and toss in the Thai basil. The residual heat will wilt the basil and bring everything together with that signature herbal lift.

Finally, the assembly:

• Plate a portion of fluffy, aromatic Jasmine rice, scoop a generous amount of your minced meat, and, of course, top with a crispy-edged, preferably runny fried egg.

• Don’t forget the cucumber and chili crunch (find our recipe here) for the perfect last touch. Indulgeeeee!

This is your shopping list to copy-paste for two big portions if you don’t have those ingredients already:

2 – 4 eggs, a handful of green beans, garlic (go heavy!), Thai chilis, as fiery as you dare, Thai basil, neutral oil for frying, a cucumber, Jasmine rice, chili crunch, 250gr veggie minced meat, optionally mushrooms, dark soy sauce, light soy sauce, sugar, mushroom sauce, vegan fish sauce, veggie stock.

💕 You know what this tastes amazing with!?

• have we mentioned chili crunch?

• a cold beer

• Sprite on ice

• lemongrass iced tea

👀 So apparently, you’re into comfort food, huh?

We recently got our hands on For Your Convenience, an indie magazine published by Common Imprint, that’s as tender as it is sharp. Rooted in the everyday culture of Korean convenience stores (yes, the 24/7 kind with fluorescent lighting and neatly stacked instant noodles), the magazine finds poetry in the most unexpected places: in snack packaging, late-night ramen rituals, handwritten signs, and soft moments of solitude between aisles.

It feels like a love letter to the unnoticed—part visual journal, part cultural archive, part gentle observation, thanks to Max Creasy’s photography. It’s thoughtful without being too serious, nostalgic without getting stuck in the past. What we especially love: the balance between image and text, and how it invites you to slow down, flip back, and notice the details; graphic designer Sam Kim did a fine job here. The general look & feel and glossy paper remind us that convenience stores aren’t just for passing through—they’re small stages for daily dramas, quiet cravings, and comfort in miniature.

Definitely a keeper for anyone who loves design, food culture, and stories that come in small portions but stay with you for a while. Find it here at Do you read me? Berlin.

📸 Worthwhile to watch

Something memorable happened to Sonja a week ago: she got to join a cosy dinner cooked by Galina Akselrod and her mom! And not only was it incredibly delicious, it also felt like sitting inside a story. Galina—a photographer, culinary artist, and, it appears, quiet observer of all things tender and beautiful—put the intimate evening together for the occasion of her mother Elina visiting her in Munich.

Together, the two prepared a soulful dinner rooted in Russian, Georgian, and Uzbek cuisine—a deeply personal menu that unfolded like a family photo album. One of the highlights? A freshly baked khachapuri, that golden, cheesy Georgian bread you can’t stop tearing into. As we passed pieces around the table, something soft sparked in the room. People began to share their own memories of Georgia—trips to Tbilissi, the incredible produce, meals that lingered into the night, the unmistakable warmth of Georgian hospitality.

Later in the evening, Galina and Elina brought out homemade vatrushka—a delicate, sweet cheese pastry that instantly transported everyone to childhood kitchens and grandparents’ tables. One guest recalled the scent of warm tvorog in their grandmother’s oven; another remembered sneaking sugary crumbs before tea was poured. It was that kind of night: full of food that makes stories spill out without trying.

Galina’s visual work is just as layered. On her portfolio website, you’ll find intimate portraits, fragments of domestic life, and a deep appreciation for the poetry of the everyday. Her photography helps people and brands tell their stories—whether it’s celebrations or quiet moments you want to remember. From what we can tell after spending a night with her, she captures and cooks with care. Over at her Instagram account, you can find details about her upcoming food pop-ups and events. (We hope they’ll involve her cute mom again at some point!)

📍 Here’s a restaurant recommendation for you

We’ll soon be spending a few days in one of our all-time favourite places: Prague. It has, in our opinion, one of the most versatile and fun food landscapes, with new gastronomic concepts popping up each year. From hearty Czech classics to cosy cafés tucked down cobbled alleys to cutting-edge international cuisine, Prague’s food scene is a delightful melting pot of influences.

So, when a Michelin-starred Asian restaurant finds its way onto our growing list of favourites, it’s a signal that this isn’t just your average meal out. And boy, QQ Asian is everything you didn’t know you wanted in a dining experience—refined yet humble, and effortlessly luxurious in all the best (aka cosy, delicious) ways. ❤️‍🔥

The vibe is unmistakable: sleek, contemporary, with great service that’s attentive without being overbearing, setting the tone for what’s to come—a meal that is just as much about the experience as it is the food.

The menu is a beautiful fusion of bold, creative takes on classic Asian flavours—think bright citrusy notes mixed with the deep umami of soy, rich broths, and delicate textures. The flavours come together in a way that feels both comforting and surprising, whether it’s the melt-in-your-mouth dim sum or a perfectly balanced wok dish that have us daydreaming about our upcoming visit. One of our highlights was the beef rendang—a melt-in-your-mouth, slow-cooked dream that pairs decadently with a side of steamed jasmine rice. We can’t wait to order it again, along with General Tso’s crispy sesame chicken, or Gado gado tofu … (But honestly, everything from the crispy duck to the delicate soups seems to hit all the right notes.)

And then, there’s dessert. Duy Anh isn’t generally a dessert person (something that you can ask Sonja’s former Wabi Sabi colleague Susan about; we recently joked about the time he ordered a nasty Kimchi Pork Belly Sandwich for dessert …) At QQ Asian, however, that’s a different story; their sweets are as dreamy as everything else, with touches like matcha, pandan, or coconut.

QQ Asian is proof that a Michelin star doesn’t always mean stuffiness or pretension—it can also mean an exciting, welcoming journey through flavour. It’s high-end, but in a way that feels personal, down-to-earth, and full of soul. (We wouldn’t let any other chef take our daughter Charlie to the kitchen mid-meal just so the parents could enjoy a quiet bite …)

🏆 If you like us, you’ll love

Frizbee Ceramics. Because yeah, food is great, but you gotta put it somewhere before you stuff it in your mouth, right? If you’ve ever wished your breakfast plate came with a wink, or that your morning coffee could be served with a side of sunshine, you’ll probably fall in love with the Portuguese label just like we did, as it walks the delightful line between art and utility.

Founded by a small team of artists in Portugal, Frizbee makes everyday pieces that are anything but everyday: Think pastel-coloured mugs with subtle smiley faces, or gently imperfect bowls with bold graphic squiggles. The whole collection radiates this unbothered joy, as if each item were made with both a steady hand and a smirk.

We especially relate to how the brand doesn't take itself too seriously—there’s a sense of humour in everything they do, but also a deep love for craftsmanship and tradition. Each piece is thrown, glazed, and finished by hand in Portugal, giving it that warm, tactile feel.

💌 A random quote on food

“Food is not rational. Food is culture, habit, craving and identity.”

Jonathan Safran Foer

✌🏻 Who are we even!?

We’re a journalist slash a designer by day and foodies by night. As a side gig, Sonja has spent almost 20 years in hospitality (big love!) and currently supports the a-ma-zing Flash Gordon team twice a week. Duy Anh learned his craft mostly by watching his talented mum whip up the most amazing Vietnamese meals.

Whenever we cook, it’s all about that sweet spot between cosy and delicious. Although, admittedly, our days of the extravaganza have changed pace ever since our harshest critic (aka four-year-old daughter) came into our lives. Hence the delay with the promised cookbook. We’ll keep you posted!

© Manuel Nieberle

🎤 Lastly, let’s turn to our foreign correspondent Alice M. Huynh

Our lovely Berlin correspondent Alice M. Huynh checked out the newly opened Basta Bar—and the verdict? Total vibe. The much-missed kitchen by the infamous Lobb team is back, now with its own shiny new spot in the Casa Camper Hotel.

The atmosphere is just what you want on a balmy evening: buzzy, unfussy, full of good people and even better food. Think cute plates with big flavours, desserts you don’t want to share, and a playlist that keeps the energy just right. Bonus points for the terrace that’s now open for summer—hello golden hour cocktails!

“Speaking of cocktails: they’re not just good, they’re wow,” is what Alice texted us. Playful, sharp, a little cheeky—Alice’s pick was pairing one with their soft serve. Yes, soft serve. A high-low combo that basically sums up the whole vibe: easy, fun, and unexpectedly stylish. (Shoutout to Arash and his dedicated team for the beautiful reboot!)

So here we are, counting the days until the next Berlin trip as a family to check this place out ourselves. Meanwhile, trust Alice: if you’re looking for a new go-to for date night, a friend hang, or just a solo treat-yourself moment, Basta Bar is it. And whatever you do, don’t skip dessert.

🍳 What’s next?

Thanks for spending time with us and for reading this far! We’ll check in very soon with new ideas and, alert!, a special invitation to a kitchen-related, immersive event co-hosted by Sonja, happening in Munich in May. Pssst! Until we can share more details about this, as always, stay cosy! 💋

💸 Disclaimer

None of this content is sponsored; we’ve bought and paid for everything ourselves as a means to stay neutral and objective. However, if you insist on inviting us anywhere, drop us a line!