Where to eat in Bangkok

Here’s a map of the places I ate at (or wanted to eat at but didn’t make it to) when I was in Bangkok recently.

The food is excellent in Bangkok. Some things you MUST do:

  1. Night market street food: either explore on your own or book a food tour with an experienced guide who will know the best vendor for all the most popular dishes, such as mango sticky rice

  2. Mall food courts: the food at them is to die for and it’s such an easy way to try a ton of Thai dishes in a really clean and comfortable environment

  3. High-end Thai food, at either Nahm or Bo.lan

  4. Floating market: you’ll have to hunt for really good dishes but the whole experience, though super touristy, is really comical and fun

Just be prepared for (1) hella traffic, probably the worst I’ve ever experienced and (2) a culture where it feels like a lot of people are trying to scam money out of tourists, particularly taxi drivers.

Where to eat in Hoi An

Vietnamese cuisine varies by region, so it was fun eating a lot of the dishes I had in Hanoi again in Hoi An and seeing how differently they’re prepared.

The Hoi An places I tried are below, with my favorites being Morning Glory, Banh Mi Tam Hoa (sells out by 10 AM), Vy’s Market, and Pho Xua. I’m sad I didn’t get to try Com Ga Ba Buoi because every time I swung by they weren’t open yet or were already closed. I bet I would’ve loved it there.

Most of the restaurant cluster you see in the map are in the Hoi An Old Quarter. I wish I had booked an AirBnB or hotel walking distance from that area because I pretty much hung out there the whole time I was in Hoi An. None of the restaurants I saw by the beach looked good to me.

You can also click this link to bookmark this map on your phone:


Where to eat in Hanoi

I had the best time eating and drinking in Hanoi, Vietnam for 5 days. Since so many of you who followed along on our Instagram stories requested that I share a list of where I went, here’s the Google Map I used to get around Hanoi. I ate at most but not all of these places. The list also includes a few gyms and tourist attractions, but I’d use this list for the food bookmarks.

BTW, all of my Vietnam Instagram stories are saved on the Highlights of our Instagram profile page: https://www.instagram.com/gomethodology/

You can also click on and bookmark this link on your phone: https://goo.gl/maps/VdCPCKFKudL2

Instagram Stories: 5 minutes to a fall-themed lunch

On today’s Instagram Stories I’m showing you how I combine two of our new fall items (our Pumpkin Turkey Chili and Cumin Carrots) to make lunch. Everything I use here is available on our menu, even the lime. It’s a super comforting and easy-to-make meal.

If you want to order some for yourself, the carrots will be on and off the menu through the rest of fall, and our turkey chili will be available through the end of October.

Every ingredient has a story

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One of the biggest joys of running a food company is seeing how the food we make changes the lives of our customers by providing them healthy options that require almost no time to make. That’s the reason I started Methodology. But there’s something really special about working with some fantastic suppliers as well.

Before I got started in the food industry, I didn’t think much about how my food got to me. I thought about the stuff I had to do: the shopping, the prep work, the cooking. And that work helped me appreciate my food. But when I started learning about the people behind the scenes, it opened me up to a whole new layer of gratitude.

So much work goes into getting food to you and me. So I wanted to introduce you to a few of the suppliers we use so you can see the amazing work they’re doing.

First is Asochivite in Guatemala. They supply the cacao that gets used for our Cacao Paste, Cacao Elixir Mix, and our Grain-free Brownies and Brownie Bites.

I knew when we brought cacao to our menu, we needed to use high quality cacao so our clients could experience all the amazing benefits without the additives that come in most chocolate bars (like soy lecithin, sugar, or milk). On top of that, I wanted to make sure our farmers were getting fair wages and that their farming practices were sustainable since both are huge issues in the chocolate industry.

Earlier this year, a few employees from our team flew to Guatemala to visit some farms, including Asochivite. They showed us how they pick the cacao, hand sort it, dry it in the sun, and ferment it in wooden boxes so it’s ready for consumption. This process allows the bean to keep as many nutrients and enzymes as possible.

We also got to meet the farmers themselves. They’re made up of 125 indigenous Maya families who gained ownership of the farm back in 1985 after the original owner abandoned it during the Guatemalan Civil War. Together, they brought it from an unprofitable coffee farm to a successful cacao farm that makes up over 90% of their community’s income.

Another partnership just got started with Phat Beetz Youth Pickle Co. in Oakland. Not only do they make the most amazing probiotic pickled veg (with incredible flavor and variety which are always high on our priority list), they also employ at-risk youth to give them an opportunity to build skills, earn money, and learn about nutrition.

It’s one of the few products on our menu that we don’t make from scratch in our own kitchen (because it’s THAT good). Right now we carry their kimchi and sauerkraut, but we’re looking into carrying their probiotic hot sauce soon too because it tastes amazing on everything.

Then there’s our salmon, which comes from Blue Circle Foods. They sell farmed salmon, but it’s not the kind of farm you’re probably thinking of that’s packed to the gills and pumping fish full of antibiotics, hormones, and GMO food.

They work with a farm in Norway that only fills 2% of space with fish so the fish have the other 98% of space to swim freely. Antibiotics, other medications, hormones, and chemicals on nets are never used, even to control parasites. Instead, they use smaller fish that serve as a natural form of parasite control (the same fish that serve this purpose in the wild). And the food given to the fish is of course is non-GMO.

Even though Blue Circle Foods sells farmed fish, they follow the sustainability standards set by the Monterey Bay Aquarium Seafood Watch program and actually help reduce strain on wild populations being caused by overfishing as demand for fish (especially salmon) increases.

We’re incredibly grateful to work with such amazing suppliers. And as a company that stands for health, we realize how important it is for us to dig into the origins of the companies we source from to make sure we’re working with groups who prepare their ingredients with love and optimize them for consumer health, because that’s the standard we hold ourselves to when we cook our food.