Mitzie Mee

Mitzie Mee Blog

Welcome to the Mitzie Mee Blog, where I share a little bit of everything from my everyday life. Some days it is food, travel plans or a new recipe I am working on, other days it is small moments from home or whatever I am exploring at the moment. It is a mix of the places I go, the meals I try, and the things that catch my attention along the way.If you enjoy following along with the ordinary and the not so ordinary, this is where you will find it. I am glad you are here.

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

by Mitzie Mee - Sanne
NYC: Tha Phraya - Really good Thai restaurant on the Upper East Side

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

Tha Phraya
NYC: Tha Phraya - Really good Thai restaurant on the Upper East Side
NYC: Tha Phraya - Really good Thai restaurant on the Upper East Side
NYC: Tha Phraya - Really good Thai restaurant on the Upper East Side
NYC: Tha Phraya - Really good Thai restaurant on the Upper East Side
NYC: Tha Phraya - Really good Thai restaurant on the Upper East Side
NYC: Tha Phraya - Really good Thai restaurant on the Upper East Side
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New York City: Cod Roe Soondubu at DubuHaus

by Mitzie Mee - Sanne
New York City: Cod Roe Soondubu at DubuHaus

Steve and I had originally planned to have dinner at Hangawi, but it was restaurant week, and we hadn’t made a reservation. The staff told us the wait would be about 45 minutes which was too long on empty stomachs, so we decided to try DubuHaus, which is right next door. DubuHaus is known for soondubu (or soondobu/soontofu) jjigae, a Korean stew with silky tofu in a steaming hot, spicy broth. When I’m craving soondubu, I usually go straight to BCD Tofu House. I love their soondubu and I’ve never felt the need to try anywhere else. But BCD always has a line, and we were hungry, so that wasn’t an option either, and thus we ended up at DubuHaus.

Before our food arrived, they served a small glass of tofu drink on the house. Steve wasn’t a fan, but I found it ok tasty. I ordered the Cod Roe Soondubu, which arrived to the table piping hot. The roe still had the membrane around it, which wasn’t the most appetizing look, but it tasted great. Steve went for the Dubu Vegetable Bibimbap, which was served as a salad with rice on the side, so you could decide on the rice-to-veggie ratio yourself.

I had upgraded my rice to the Nutritious Kettle Pot Rice with ginkgo, edamame, and shiitake. That was a very good call and something I’d definitely recommend.

After the meal, we got another surprise: a small cup of tofu soft serve. Smooth, creamy, and with a subtle hint of tofu, almost as good as regular soft serve, and a perfect cold treat if you’re lactose intolerant.

I’m really glad we gave DubuHaus a try. The space is sleek and stylish, the service is friendly and efficient, their banchan is good, and to be honest, their soondubu is every bit as good as BCD’s.

My Guide to Korean Restaurants in New York City

DubuHaus, 6 E 32nd St, New York, NY 10016

DubuHaus NYC

New York City: Cod Roe Soondubu at DubuHaus
New York City: Cod Roe Soondubu at DubuHaus
New York City: Cod Roe Soondubu at DubuHaus
New York City: Cod Roe Soondubu at DubuHaus
New York City: Cod Roe Soondubu at DubuHaus
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NYC: Plantshed East Village – Matcha, Portraits, and a Green Escape

by Mitzie Mee - Sanne
NYC: Plantshed - Matcha, Portraits and a Green Escape

It had been way too long since I last saw Ehsan, so I sent him a quick message on WhatsApp to see how he was doing. He replied that he was on his way to meet some friends at PlantShed and asked if Steve and I wanted to swing by. Of course we did, so we headed over to East Village.

PlantShed started out as a flower shop back in the 1950s. The café side of the business is a relatively new addition, but it works brilliantly, and today, there are several PlantShed locations across the city that combine plants and coffee in the best possible way. The space is filled with lush greenery and fresh flowers, so stepping inside feels like walking into a greenhouse right in the middle of all the noise and chaos of the city. A quiet little jungle in Manhattan.

I think their matcha is better than their coffee, and this summer they have seasonal drink called Dragonfly that I really like. It’s made with ceremonial grade matcha, raspberry purée and milk, and it’s honestly so good, so that’s what I had, along with an almond croissant. The croissant was fine, though I wouldn’t have minded a little more almond paste filling.

One of Ehsan’s friends, Dana Nehdaran, is a well known artist, especially for his portraits. His work has been exhibited in the US and internationally. At some point, he looked up and asked if he could do a quick sketch of me. Of course I said yes. There’s something fascinating about seeing yourself through someone else’s eyes, especially when that someone is an artist like Dana.

It turned into a really cozy couple of hours, surrounded by plants, good matcha, and interesting company. If you’re in New York and need a break, or just want to drink matcha surrounded by greenery, stop by PlantShed. They have several cafés around the city.

PlantShed East Village, 193 2nd Ave, New York, NY 10003, United States

PlantShed East Village
NYC: Plantshed - Matcha, Portraits and a Green Escape
NYC: Plantshed - Matcha, Portraits and a Green Escape
NYC: Plantshed - Matcha, Portraits and a Green Escape
NYC: Plantshed - Matcha, Portraits and a Green Escape
NYC: Plantshed - Matcha, Portraits and a Green Escape
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Recipe: Oven Roasted Turkey – Wet Brined and Stuffed

by Mitzie Mee - Sanne
Recipe: Oven Roasted Turkey - Wet Brined and Stuffed

The turkey is the star of the Thanksgiving table, and every family seems to have a different way of preparing it. From deep fried to dry brined to fully buttered under the skin, the options are endless. This recipe is for a classic, oven roasted turkey with stuffing inside, cooked the traditional way and full of all the flavors that make Thanksgiving feel like Thanksgiving, even for those of us who didn’t grow up with the holiday.

Notes

For this recipe I am cooking a really small turkey, at least by American standards. A 9 lbs bird is perfect if you are only a few people, plus it’s easier to wet brine. A good brine makes a big difference, and so does a proper meat thermometer. It is the only way to make sure both the turkey and the stuffing reach the right temperature without overcooking the breast. Use a meat thermometer.

The turkey is done when the thickest part of the thigh and the center of the stuffing reaches 165 F (74 C).

Wet brining is simple once you know the ratio. A classic brine uses about 1 tablespoon (35g) of kosher salt and 2 teaspoons (25g) of sugar per pound of turkey. Cooking time is usually 13 to 15 minutes per pound at 325 F, but stuffed turkeys take longer.

I am using Pepperidge Farm stuffing (the blue bag, herb seasoned classic stuffing, affiliate link), but you can use any brand of stuffing you want, or even make your own if you wish.

After adding the stuffing, you can tie the legs together with kitchen twine. As you can see in the photos for this recipe I forgot that. While it’s not essential for the cooking itself, and the turkey will turn out fine even if you skip it, tying the legs does help the bird keep a neater shape and makes it look a little prettier on the table.

All my Thanksgiving Recipes

Holiday Recipes from Scandinavia and the US

Recipe: Oven Roasted Turkey - Wet Brined and Stuffed
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Recipe: Oven Roasted Turkey – Wet Brined and Stuffed

Serves

4

people with plenty of leftovers
Cook Mode

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Ingredients

  • 1 whole turkey, about 9 pounds (4 kilos)

  • 1 gallon plus 3 cups cold water (4 liters)

  • ¾ cup kosher salt (150 g)

  • ½ cup sugar (100 g)

  • 2 onions, quartered

  • 2 lemons, quartered

  • 1 garlic bulb, halved horizontally

  • Fresh herbs such as thyme, rosemary and sage

  • 4 tablespoons softened butter (50 g)

  • 3 tablespoons olive oil (50 ml)

  • 1¾ cups chicken stock (400 ml)

  • 1 bag stuffing, prepared according to the package

  • Black pepper

Directions

  • How to wet brine the turkey
  • Heat 2 cups of the water (500 ml) until warm.
  • Add the salt and sugar and stir until dissolved.
  • Pour the mixture into a large container and add the remaining cold water. The brine must be completely cold.
  • Add one halved garlic bulb, one onion, one lemon and a handful of herbs.
  • Remove the giblets and submerge the turkey.
  • Refrigerate and brine for 12 to 24 hours, making sure the turkey is fully covered.
  • Prepare the turkey
  • Remove the turkey from the brine and discard the brine.
  • Rinse the turkey briefly under cold water and pat it completely dry.
  • Let it sit at room temperature for one hour. In the meantime, prepare the stuffing of your choice according to the package instructions. Let the stuffing cool for 10 to 15 minutes before adding it to the turkey. Do not add extra salt.
  • Loosely spoon stuffing into the cavity. Do not pack it tightly. Tie the legs together with kitchen twine.
    Place extra stuffing in a separate baking dish.
  • Rub the outside lightly with pepper. It doesn’t need salt.
  • Mix the softened butter and olive oil and rub all over the turkey, including under the breast skin.
  • Add one lemon in quarters, one onion in quarters, and a few sprigs of herbs to the roasting pan.
  • Roast the turkey
  • Heat the oven to 325 F (165 C).
  • Place the turkey breast side up on a rack in a roasting pan.
  • Pour the chicken stock into the bottom of the pan.
  • If you have the neck and heart, add them to the pan for extra flavor.
  • Roast for 13 to 15 minutes per pound, but because the turkey is stuffed, expect:
    2 hours and 45 minutes to 3 hours and 15 minutes total. I would strongly recommend that you use a meat thermometer. Baste every 45 minutes. If the breast or wing tips brown too quickly, tent them loosely with foil.
  • Let the turkey rest for 20 to 30 minutes before carving. This keeps the meat juicy and allows the stuffing to settle.
Deiss PRO Digital Meat Thermometer Ultra Fast Digital Cooking Thermometer
$14.98

If you’re ready to take the guesswork out of cooking, a good digital thermometer is a must. The Deiss PRO Digital Meat Thermometer is one of my favorites. It’s fast, accurate, and easy to use, whether you’re roasting a chicken, checking a steak, or making caramel. The backlit display is great for dim kitchens or outdoor grilling, and it gives you an instant reading in just a couple of seconds. It’s waterproof (so you can rinse it under the tap), folds neatly for storage, and even has a magnet so you can keep it right on the fridge. A small tool that makes a big difference in getting your food cooked just right every single time.

Deiss PRO Digital Meat Thermometer Ultra Fast Digital Cooking Thermometer
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Affiliate link: I might earn a commission if you make a booking, at no additional cost to you.
12/18/2025 03:00 am GMT
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Recipe: Cranberry Relish

by Mitzie Mee - Sanne
Recipe: Cranberry Relish

Steve’s mom has made this cranberry relish for Thanksgiving for as long as he can remember, and now it has become one of my favorite holiday side dishes too. It is based on the recipe on the Ocean Spray bag, but she cuts the sugar way down. The original is very sweet, while this version is fresh and bright with a little bitterness from the whole orange.

It takes only a few minutes to make, and it tastes even better the next day, so I always prepare it in advance. The cranberries soften, the flavors develop, and the texture turns juicier. It has also become a hit with my family in Denmark, partly because it is not as heavy as a typical cooked cranberry sauce.

Notes

The orange is used with the peel on, so choose an organic one if possible.

This version is intentionally slightly tart, the original recipe on the Ocean Spray bag is much sweeter.
If you want it slightly sweeter, add sugar a teaspoon at a time until it tastes right to you.

All my Thanksgiving Recipes

Holiday Recipes from Scandinavia and the US

Recipe: Cranberry Relish
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Recipe: Cranberry Relish

Yields

1

small bowl
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 bag fresh cranberries, 12 oz (about 340 g)

  • 1 whole orange, unpeeled (preferably organic, wash well)

  • 2-3 tablespoons sugar

Directions

  • Rinse the cranberries and drain well.
  • Cut the orange into big chunks and remove any seeds. Keep the peel on.
  • Place cranberries and orange in a food processor. Pulse until everything is finely chopped, but not pureed.
  • Transfer to a bowl and stir in the sugar.
  • Cover and refrigerate overnight or at least several hours. The flavor deepens and the relish becomes more juicy as it sits.

Recipe: Cranberry Relish

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NYC: My Guide to Shopping in Koreatown

by Mitzie Mee - Sanne
NYC: My Guide to Shopping in Koreatown

Koreatown in New York is small, but there is a lot happening on those few blocks around West 32nd Street. Most people come for the food, but the area is also great for shopping, especially if you’re into K-beauty, Korean snacks, and the kind of quirky little things you won’t find anywhere else in the city.

Everything is packed into the stretch of 32nd Street between Broadway and Fifth Avenue, so you don’t have to walk far to see it all.

K-Beauty

Koreatown is one of the best places in New York if you want to shop K-beauty. There are several small stores filled with everything from sheet masks and cleansing balms to popular essences and ampoules. The selection is usually wider and more up to date than what you’ll find in the big chains. This is also where you’ll spot the more niche brands that haven’t made it to Sephora yet. My current favorite for K-beauty is Kosette.

Snacks and Supermarkets

The Korean supermarkets in the area are perfect if you want instant noodles, Korean makeup, kimchi, drinks like banana milk, or just some fun candy. The shelves are packed with things that are great to bring home, and you almost always end up buying more than you planned. H Mart is a large Korean supermarket chain, and the Koreatown location has everything you could want in terms of snacks, noodles, and sauces. You’ll also find banchan and other small dishes in the refrigerated section, ready to take home.

K-pop Merch

If you, or someone you know, is into K-pop, Koreatown is a great place to look for albums, posters, and collectibles. There are a few shops with surprisingly big selections, and they update their stock regularly. The shop next to Kosette is probably the best known.

Culture and Small Shops

You’ll also find bookstores, gift shops, and places selling Korean ceramics, paper crafts, and stationery. They’re cozy stores to browse, especially if you’re looking for something that feels a little more unique than what you usually find in Midtown.

All in all, shopping in Koreatown is a fun little detour in the middle of the city. It’s not a huge shopping district, but it’s one of those areas where you can wander around and discover things you didn’t even know you were looking for. If you’re already in the neighborhood for a meal, set aside a little extra time to explore. It’s worth it.

More curious about Korea? Read my Korea Blog

Hotels in New York City

There’s nothing like starting your day in New York City, with endless adventures waiting just outside your door. To get the best rates and the widest selection of hotels, I recommend booking well in advance of your stay.

Find the perfect place to call home while you're here:

Hotels in New York City
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