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“What I want is Ceres Station or Earth or Mars. You know what they have in New York? All-night diners with greasy food and crap coffee. I want to live on a world with all-night diners. And racetracks. And instant-delivery Thai food made from something I haven’t already eaten seven times in the last month.”
― James S.A. Corey, Cibola Burn

“Then I stared at Arnold's bánh mì. The oil had yellowed the bread. Cartoonishly red hot sauce crisscrossed juicy chunks of chicken. It was topped with shredded coriander, chopped chilies, and translucent slivers of onion. I lifted my spoon, and then I heard myself speak.
"Can I have that?" I put down my spoon and pointed at Arnold's sandwich.
"What?" Arnold replied.
"Your sandwich? Can we switch, please? I don't want this soup. I don't know why I asked for it."
I lifted up my bowl and handed it over. Arnold received it because he had no choice and watched as I lifted up his bánh mì and deposited it in front of myself. I wrapped both hands around it and took a large bite before he could protest. I felt the tiny slices of chili deliciously tingle my lips. I made a full-bodied sound to demonstrate my pleasure.”
― Lara Williams, Supper Club

“We celebrated her freedom on Tuesday night with a visit to Opart Thai House, where I introduced her to the magic of brilliantly prepared Thai dishes for the first time. She really loved the appetizers, especially the Tiger Cry, a marinated grilled beef with a spicy dipping sauce, as well as the chicken and eggplant in oyster sauce, and pad kra praow, a ground-pork dish with basil and peppers, which felt almost familiar to her- it has a background that tastes a bit like crumbled Italian fennel sausage. She liked the pad Thai, which she thought her youngest would really enjoy, and was sure that Gio would at least get into the various satays and embrace the broccoli and beef.”
― Stacey Ballis, How to Change a Life

“As he's commandeering the mussels, I race around wildly to gather the ingredients: kaffir leaves and limes, coconut milk, coconut sugar, galanga, lemongrass, spicy red peppers, straw mushrooms, garlic, green onions, ginger, and coriander.
When he returns, he clears his throat and his hand snakes over the ingredients. "I know what you're up to. I spent a lot of time in Thailand, having lived there. Your recipe is based off of tom kha gai, but instead of chicken you're using mussels”
― Samantha Verant, The Spice Master at Bistro Exotique

“After Charles rinses and scrubs the mussels, side by side, we prepare the meal. While I slice the galanga, Charles braises the shallots, ginger, and fennel, adding in the lemongrass. I'm in a trance, now in Thailand. With him. We're floating in a pond filled with lotus flowers, the water warm, and I'm getting ready for a spiritual awakening---
"The galanga," says Charles, and our hands touch as I pass it over. He adds it to the pan and a moment later, after adding in the coconut milk and squeezing the lime juice, he holds out a spoon. "Taste this."
The flavor is warm, with a little heat and sweetness, infused with the citrusy lemongrass, ginger, and garlic. I let out a soft moan.
"What do you think?"
"I think you're incredible," I say, quickly recovering. "Um, this sauce is heaven on my tongue. My palate is awake." I will my legs to stop quivering.”
― Samantha Verant, The Spice Master at Bistro Exotique