Say you want to get your Asian cooking on. Where do you get your hanging noodle strainer? Your sashimi bocho knife? Your yin-yan pot?
We know where. It's called the Wokshop, and it's got everything you need to get the Canh Dau Phu He—that's Bean Curd and Chinese Chive Buds Soup to you—out of your dreams and onto your table.
We're particularly fond of the "Hard to Find" section, where you can order a Japanese saladacco (for slicing vegetables into spaghetti-like strands), Chinese moon cake molds, and an uber-kitschy dim sum clock. (No, it doesn't tell you when your dim sum's ready. If only.)
Or maybe it's time to carve some vegetables.
For the food geeks amongst you: the Thai art of carving fruits and vegetables hails back to the fourteenth century, when an enterprising female courtier carved decorations for the floating lamps at a Royal Festival. King Phra Ruang was a fan. So for centuries, the art of carving was passed down rather secretively from expert to expert.
It took until the 1930's for the practice to reach the general public—which means there's been well nigh eighty years for the likes of us to get involved.
Turn your apple into an elephant head. Your cucumber into a fern. Your carrot into a flower. Or order shaped vegetable cutters from the Wokshop. You'll find just the shapes you need: dragon, reindeer, horse, duck, mouse, etc. The butterfly's the limit. Or maybe the pig.
Start slicing at www.wokshop.com.