Review: BeHoomi Steam Eye Mask – Lavender

by Mitzie Mee - Sanne

When April visited me in Norway, she brought a small gift, a Steam Eye Mask. She told me she always uses them when she travels because they help her relax and fall asleep. I had never tried one before, but I was immediately intrigued. April is from Korea, and she’s amazing at spotting new beauty trends coming out of Asia.

I have to admit, my first thought was that the mask looked like a sanitary pad. The shape, the material, even the packaging. It all seemed like something meant for a completely different section of the toiletry bag. But once I put it on, I was pleasantly surprised. It started to warm up slowly, and after a couple of minutes it felt like having a soft, warm towel over my eyes. The version I tried was lavender-scented, and the fragrance was just right. Mild and soothing without being overly perfumed. The heat lasted about 20-25 minutes, and I could feel my face relax and my body sink into the bed. It was genuinely a nice feeling, and I completely understand why April loves these masks so much.

Apparently, the steam eye mask trend started in Japan in the early 2010s when the brand MegRhythm launched their original Steam Eye Mask. It quickly became popular among commuters and office workers who used it to unwind during breaks or on their way home. MegRhythm is still considered the best-known and most highly rated brand in the category, and their success is what really made the concept take off worldwide.

The mask April gave me was from BeHoomi. At first, I thought BeeHoomi was a Korean brand, but April said it was American. After looking closer, it turned out it was neither. The masks are sold through American webshops, but they’re actually made in China. That said, the quality is perfectly fine. The material feels nice against the skin, with no sharp edges or unpleasant plastic smell, which can sometimes be an issue with cheaper products.

The BeeHoomi mask is designed for single use. Inside, there’s a thin layer of powder that heats up when it comes into contact with oxygen. So once you open the package, the mask warms up on its own, no microwave or electricity needed. The temperature reaches around 104–113°F (40–45°C), and the gentle warmth combined with light steam feels like a mini spa treatment for your eyes. Most people use them to relieve tired or dry eyes, or simply to relax after a long day of screen time.

I’ve used it several times since then, especially after long days in front of my laptop, and it really makes a difference. Nothing dramatic, but enough that my eyes feel less tired and I relax faster. I especially like using it at night, right before bed. The warmth helps me relax and get ready for a good night’s sleep, and the lavender scent tells my body it’s time to wind down.

There are, of course, a few downsides. The mask can only be used once, and once it cools down, it’s done. It feels a bit wasteful packaging-wise, but on the other hand, it’s super convenient when traveling or when you just want a quick dose of comfort without having to do anything. I do wish the heat would last a little longer though, because 25 minutes goes by quickly once you’re fully relaxed.

All in all, I think the BeeHoomi Steam Eye Mask is a really nice product. It might look a little funny, but it works. If you have trouble unwinding at night or want to bring a bit of spa-like comfort on your next trip, it’s definitely worth trying.

BeHoomi 20 Packs Steam Eye Mask - Lavender

$11.03

If you’re looking for a way to unwind after a long day or ease tired eyes after hours in front of a screen, the BeHoomi Steam Eye Mask is a small luxury that makes a big difference. These self-heating masks warm up on their own as soon as you open the package, no microwave or electricity needed. The gentle warmth (about 104-113°F) feels soothing, like a soft towel over your eyes, while the lavender scent helps you relax and fall asleep faster. Each mask lasts around 20-30 minutes, making it perfect for travel, bedtime, or whenever your eyes need a quick spa moment.

BeHoomi 20 Packs Steam Eye Mask - Lavender

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11/26/2025 11:00 pm GMT

October 9, 2025 0 comments

NYC: Dookki – A new Tteokkbokki spot in Koreatown

by Mitzie Mee - Sanne

New York: Dookki - Tteokkbokki i Koreatown — *Disclaimer: My meal at Dookki was complimentary, but as always, the opinions are my own.*

I love tteokbokki, so when I was invited to check out Dookki’s new spot in Koreatown, of course I said yes. Dookki is a Korean chain specializing in tteokbokki, those wonderfully chewy rice cakes served in a glossy, spicy red sauce.

In Korea, the Dookki restaurants are run as AYCE. You get a pot of broth at your table and then help yourself from a long lineup of toppings: different kinds of tteok, noodles, fish cakes, vegetables, even tempura. At Dookki in New York City, the setup is more like fast food. You either pick from preset combinations or build your own by checking off the toppings you want on the order sheet.

I went for the build-your-own and chose fish balls, fish cake, mushrooms, bok choy, rice cakes, egg, noodles…well, everything! There was so much going on in the bowl that the tteok (rice cakes) were almost hidden underneath it all. I chose the original Dookki spicy sauce, which turned out milder than I expected, so next time I’ll probably try Tteokmo, their extra spicy version.

Tteokbokki is true comfort food to me. I just love those chewy rice cakes, and I never get tired of them. I can eat them year-round, no matter the mood. While I still prefer eating tteokbokki from a tiny tent restaurant in Seoul, Dookki is a solid option when the craving hits in the middle of Manhattan. The portions are big, and one order is easily enough for two or even three people to share, which makes it a really cheap meal if you’re with friends.

You’ll find Dookki inside Food Gallery 32, which has quickly become one of my favorite Koreatown food spots. The food hall is always bustling, and has a great selection of stalls serving all kinds of Korean fast food and desserts.

By the way, “Dookki” means “two meals” in Korean. The name comes from the original concept in Korea, where you’d start with tteokbokki and then, when just a little sauce was left in the pot, add rice to make bokkeumbap (fried rice) to finish the meal. Maybe not the luckiest brand name in English, but I guess Dookki so well-known in Korea that they kept it, even for the New York City branch:)

My Guide to Korean Restaurants in New York City

Dookki, Food Gallery 32, 11 W 32nd St fl 2, New York, NY 10001, United States

August 20, 2025 0 comments

NYC: Tha Phraya – Really good Thai restaurant on the Upper East Side

by Mitzie Mee - Sanne

It’s Restaurant Week in New York City again, which reminded me that I never got around to writing about my visit to Tha Phraya during last summer’s Restaurant Week.

Tha Phraya is on the Upper East Side and serves excellent, authentic Thai food. We started with Miang Kham, one of my favorite dishes from Thailand. You get small leaves (often betel leaves) that you fill with toasted coconut flakes, peanuts, dried shrimp, lime, and chili, then fold up and eat in one bite. The mix of sweet, salty, sour, and spicy is irresistible, like the essence of how Thailand tastes in one bite, if you ask me.

We also had Tod Mun Goong, crispy shrimp cakes with plum sauce for dipping, and Yum Som O, a refreshing pomelo salad with a great, slightly sweet, flavor. For the main course, we ordered a curry with shrimp. Not the prettiest dish, but the flavor was spot-on. The highlight of the evening, though, was the Pae Sa Pla Tod, a whole fried fish in a fantastic sauce. Having it on the Restaurant Week menu felt almost too good to be true, though I checked, and sadly it’s not on the menu this year.

The photos from that night aren’t much to brag about. I’m not sure what went wrong, but fortunately, the food tasted far better than the pictures suggest.

Tha Phraya, 1553 2nd Ave, New York, NY 10028

August 14, 2025 0 comments

Recipe: Turkey Gravy

by Mitzie Mee - Sanne

Turkey gravy is an important part of a complete Thanksgiving meal. When you make it from scratch with a simple giblet stock and the drippings from your roasted turkey, you get a deep, savory flavor that lifts everything else on the table. It is the kind of gravy that pulls the whole meal together. My experience is that there is never enough gravy, so make sure you make a big portion so there’s enough gravy for the leftovers the following day.

Notes

You can take the drippings from the roasting pan about 30 minutes before the turkey is ready. Add them to the gravy and let it simmer for a few minutes. This gives the gravy its final flavor, and you only need to heat it up before serving.

Add more or less stock depending on how thick you like your gravy. If it becomes too thick, add a splash of water. If it is too thin, let it simmer a little longer.

If you want a traditional textured gravy, stir in the finely chopped cooked giblets and neck meat. If you prefer a smooth gravy, strain it before serving.

Make a generous portion. Leftover gravy is great the next day with turkey sandwiches or mashed potatoes.

All my Thanksgiving Recipes

Holiday Recipes from Scandinavia and the US

Recipe: Turkey Gravy

Servings

servings and enough for leftovers the following day

Cook Mode

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Ingredients

Giblet stock
Turkey neck and giblets
1 small onion, quartered
1 carrot, peeled and cut in chunks
1 celery stalk, cut in chunks
1 bay leaf
6 black peppercorns
4 cups water (~1 liter)
Salt to taste
Gravy
3 tablespoons butter (~ 40 g)
3 tablespoons all purpose flour
About 3 cups giblet stock (750 ml), or as much as you have
1 cup turkey drippings and juices from the roasting pan
Salt and black pepper
Optional: finely chopped cooked giblets and neck meat

Directions

Make the giblet stock
Rinse the neck and giblets.
Place them in a pot with onion, carrot, celery, bay leaf, peppercorns, and water.
Bring to a gentle simmer and cook for about 1 hour.
Skim off any foam and season lightly with salt.
Strain the stock and set aside.
If you want a traditional textured gravy, finely chop the cooked giblets and the meat pulled from the neck.
Make the gravy base
Set a medium pot over medium heat.
Add the butter and let it melt.
Whisk in the flour to form a smooth paste.
Cook for 2 to 3 minutes until the roux turns pale golden and smells slightly nutty.
Slowly whisk in the giblet stock. Start with a small amount to loosen the roux, then add the rest.
Bring to a gentle simmer and let the gravy cook for about 10 minutes.
Season lightly with salt and pepper.
Turn off the heat and let the gravy wait until the turkey is done.
Finish the gravy with turkey drippings. Use a spoon or small measuring cup to scoop up the hot drippings and juices from the roasting pan. Pour them directly into the gravy pot. Stir well and keep the gravy at a gentle simmer. Serve hot.

November 20, 2025 0 comments

NYC: The lobster at Big Wong in Chinatown

by Mitzie Mee - Sanne

The lobster at Big Wong in Chinatown NYC

Steve and I were back in Chinatown on yet another food adventure, and the plan was simple. We were going to find a place for Peking duck. Big Wong supposedly does a perfectly respectable version, so that’s where we ended up. But it didn’t take long to realize that the duck was not the star of the show that night. Almost every table around us was ordering lobsters with ginger and scallions. Plate after plate came out of the kitchen, steaming hot and impossibly tempting, and within minutes we had talked ourselves into ordering the lobsters too.

We also tried the cheung fun (called rice crepes on the menu). They’re soft steamed rice noodle rolls, silky and slightly springy when done right, served with different fillings and a light soy sauce. Ours came with shrimp and roast pork, and they were fine, but not memorable. I probably wouldn’t order them again.

The lobster, though. They were every bit as good as they looked. The meat was fresh and juicy, and the sauce was wonderful with this gentle, aromatic mix of ginger and scallions. I immediately regretted not ordering rice on the side because I wanted every last drop of that sauce. A very good dish at a very good price ($45, October 2025) for New York, especially for lobster.

If you go to Big Wong, you should absolutely order the lobster if available. It’s called “2 Lobsters with Ginger and Scallions” on the menu, and it’s one of the best lobster dishes I’ve had in a long time. With rice on the side, it is more than enough as a main course for two people. As for the Peking duck, we’ll have to come back for that another day.

Big Wong, 67 Mott St, New York, NY 10013

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November 19, 2025 0 comments

Recipe: Easy Pumpkin Pie

by Mitzie Mee - Sanne

Recipe - Pumpkin Pie - Thanksgiving Recipes

Pumpkin pie is one of those desserts everyone has heard of, but very few people in Denmark have actually tasted. Aside from pumpkin soup, pumpkin doesn’t show up much in Danish cooking, so making a dessert with pumpkin can feel a little strange. At least that’s how I felt before I tried my first pumpkin pie and realized how good it actually is. The warm spices and gentle sweetness make it a lovely, cozy dessert that could easily become a tradition.

If you’ve never had pumpkin pie before, the flavor reminds me of a Pumpkin Spice Latte. My recipe is simple and straightforward. No fuss, just a good, classic pumpkin pie that turns out right every time. Serve it chilled or at room temperature with whipped cream or vanilla ice cream.

Notes

In the photos for this recipe, I used a standard Danish 27 cm tart pan which is quite a bit larger than most American pie dish, which typically measure 9 inches (~ 23 centimeters across), but the sides on the Danish one are lower. If you have an American pie dish, you can thus still follow the measurements in this recipe without changing anything.

Steve’s mom has a great tip. If you want to keep the pie crust from turning too brown or burnt around the edges, you can cover the rim with aluminum foil until the last 20 to 30 minutes of baking.

All my Thanksgiving Recipes

Holiday Recipes from Scandinavia and the US

Recipe: Easy Pumpkin Pie

Makes

pie (9 inches pie dish)

Cook Mode

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Ingredients

Crust
2 ½ cups flour
2 tablespoons white sugar
½ teaspoon salt
1¾ sticks cold butter (150g)
4-6 tablespoons ice water
Filling
1 can pumpkin purée (15 oz, 425 g)
6 tablespoons brown sugar (a little more than ⅓ cup, 150g)
6 tablespoons white sugar (a little more than ⅓ cup, 150g)
1 teaspoon cinnamon
½ teaspoon ginger
⅓ teaspoon nutmeg
⅓ teaspoon cloves
½ teaspoon salt
3 eggs
1 cup evaporated milk (240 ml)

Directions

Make the crust
Mix flour, sugar, and salt. Add the cold butter and rub it into the flour until the mixture looks like coarse breadcrumbs with pea-sized pieces of butter.
Add the water a little at a time until the dough just comes together. Work fast, and be careful not to overwork the dough. Shape into a disc and chill in the fridge for at least one hour.
Roll out the dough and place it in your pie dish. Put the lined dish in the freezer 30 minutes while you make the pie filling.
Make the pie filling
Whisk together the pumpkin purée, brown sugar, white sugar, spices, and salt.
Whisk in the eggs.
Add the evaporated milk and whisk until smooth.
Assemble and bake
Pour filling into the crust.
Bake 15 minutes at 425º F (220ºC). Then reduce the heat to 350º F (175ºC) and bake for about 40 minutes more until the center has a gentle wobble
Cool completely before slicing. Serve cold or room temperature with lightly whipped cream.