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"content": "\u003cp>The menu at \u003ca href=\"https://www.instagram.com/dekdoicafe/\">Dek Doi Cafe\u003c/a>, the new Thai boba shop on Oakland’s Piedmont Avenue, begins with the expected taro and matcha, Thai tea and mango — the usual flavors in the usual order. But the end of the menu has a surprise: drinks called nom sod and nom chompuu, nom Milo and nom mocha, all in Thai sans translation.\u003c/p>\n\u003cp>Pary Phusawadrattana, a co-owner of the cafe who is manning the cashiers during its soft opening, tells me that this is a deliberate bait and switch. “Customers come in for milk tea, but they get curious about what is ‘nom,’ and they order it. We want to introduce people to Thai drinks, so we keep it on the menu.”\u003c/p>\n\u003cp>“Nom” means milk in Thai, and it’s served flavored and cooled by street vendors throughout Thailand. The most iconic flavor is the blindingly sweet nom chompuu, literally “pink milk,” which is colored by the addition of bright-red sala syrup, which is made with a kind of palm fruit. Other popular flavors include sod (plain), Milo (a malted chocolate drink similar to Ovaltine) and mocha (exactly what it sounds like).\u003c/p>\n\u003cp>I admit, I fell for Pary’s gambit and ordered the nom chompuu out of curiosity. I had vaguely heard of it before: I knew it as nom yen (“cold milk”), the name more often used in Bangkok, Thailand’s media capital. As a watcher of Thai BL (Boys’ Love) dramas — gay romantic television shows that have developed \u003ca href=\"https://time.com/6208817/thailand-bl-dramas-popularity/\">a huge following in Thailand\u003c/a> — I knew that \u003ca href=\"https://www.youtube.com/watch?v=zIvDMvO9Qjs&t=48s\">pink milk had become a meme among the genre’s overseas fans\u003c/a>, who are fascinated by the colorful drink the handsome protagonists tote around the streets of Bangkok.\u003c/p>\n\u003cp>https://twitter.com/perayuhhh/status/1272465135232114688\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pary served the drink to me in a tall boba glass. I was prepared for it to be sweet — anything that shade of neon pink would be — but it was so sugary that I felt a little lightheaded after a swig. Still, I loved it. The creaminess of the milk, the cold ice and the buzz of the sugar rush all sent me back to the strawberry milkshakes and lychee Calpicos of my childhood. Nom chompuu felt like one of the great South/Southeast Asian pink drinks I nostalgically love, up there with rooh afza, falooda and bandung.\u003c/p>\n\u003cp>Later on, I asked Wawa Maneewan — another co-owner of Dek Doi and the brains behind the menu — if the drink’s newfound subcultural popularity influenced her decision to serve it in her new cafe. Wawa said it had more to do with her background: “I’m from Chiang Mai,” she says, referring to the northern Thai city, “and I remember all the cafes that used to be there. That’s why I named the cafe Dek Doi, meaning ‘mountain child’ in Thai. I wanted to make a cafe just like the ones I grew up with.”\u003c/p>\n\u003cp>That’s why she makes it a point to include classic street food like nom chompuu and sweet roti, to represent her roots. The roti, a type of flaky pancake, might be more familiar to Americans as a savory appetizer in Thai restaurants. Dek Doi, however, serves the roti in its street food form, as a dessert topped with either coconut and corn or nutella and banana. It is delicately flaky and tender, much less dense than the frozen roti that you can find in freezer aisles. “The roti is the same one I serve in all my restaurants, except sweet,” Wawa explains. “I wanted to find something fresh, nothing frozen. I eventually found a Thai woman in Daly City who makes roti by hand — I call her Grandma, but she’s not my real grandma — and she makes thousands of them every week for me.”\u003c/p>\n\u003cfigure id=\"attachment_13925325\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13925325\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/02/Natera_DekDoiCafe_04.jpg\" alt=\"Close-up view of the cafe's sweet roti topped with coconut and corn.\" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/02/Natera_DekDoiCafe_04.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/02/Natera_DekDoiCafe_04-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/02/Natera_DekDoiCafe_04-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/02/Natera_DekDoiCafe_04-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/02/Natera_DekDoiCafe_04-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/02/Natera_DekDoiCafe_04-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Most Thai restaurants serve roti as a savory appetizer. At Dek Doi, it’s served as a sweet dessert. Here it’s topped with corn and coconut.\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe the most regional item on the menu is the “Chiang Mai Mocha,” a tribute to her city’s famous coffee industry. “I source the beans from my sister’s coffee fields in the Chiang Rai mountains,” Wawa says. “The beans are very aromatic, but the caffeine content is very small. That way you can have a lot more coffee without feeling bad!”\u003c/p>\n\u003cp>However, to make Dek Doi financially viable, Wawa and her partners added boba and milk tea to the menu. At Dek Doi, you can even add boba to traditional Thai pink milk if you really want to. To a Thai person, that might sound strange, but it’s part of an American trend born out of necessity. Here in the Bay Area, Asian food businesses often capitalize on the widespread recognition of boba to make more niche Asian desserts accessible. In that way, Dek Doi is just like Berkeley’s \u003ca href=\"https://www.kubobaspot.com/\">Kuboba\u003c/a>, which serves Filipino buko pandan mixed with tapioca pearls, or San Jose’s Soyful Desserts, which sells Japanese tofu pudding untraditionally topped with the same.\u003c/p>\n\u003cp>[aside postID='arts_13904913,arts_13915004,arts_13908947']Wawa says she’d rather put top-selling items on her menu than compromise on the quality. “I do this at my other restaurants [\u003ca href=\"https://www.wawathaifood.com/\">Wawa Thai\u003c/a> and \u003ca href=\"https://www.instagram.com/pladaek_thai/?hl=en\">Pla Daek\u003c/a> in Oakland] too. My restaurants are \u003ca href=\"https://eastbayexpress.com/home-plate/\">known for quality\u003c/a>, so we use only fresh ingredients. We want everything to be just as they serve it in Thailand.”\u003c/p>\n\u003cp>Wawa also wants to bring another aspect of a Thai cafe from Chiang Mai to Oakland: the street-side cafe’s role as a community hangout and social venue. Dek Doi is a joint venture between Wawa, Pary (who owns Grand Avenue Thai and Amarin Thai in Oakland), and Ook Papartassee (Neecha Thai), long-time friends who have decades of experience of running restaurants between them. There’s a communal spirit to the business — the day I stopped by, Pary had invited her husband to play the guitar for customers on a little stage at the back of the store, while she kept a watchful eye on her two daughters doing homework in the front.\u003c/p>\n\u003cp>“I want this to be a community space,” says Wawa. “It doesn’t matter if you have money, I want people to come by and ask for help. Maybe local musicians can come to the back and play for tips. I don’t know, but I want this to be a place for everyone.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Dek Doi Cafe is located at 4125 Piedmont Ave. in Oakland, in the Piedmont Alley complex. It will offer a limited soft opening menu until at least the end of February. \u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The menu at \u003ca href=\"https://www.instagram.com/dekdoicafe/\">Dek Doi Cafe\u003c/a>, the new Thai boba shop on Oakland’s Piedmont Avenue, begins with the expected taro and matcha, Thai tea and mango — the usual flavors in the usual order. But the end of the menu has a surprise: drinks called nom sod and nom chompuu, nom Milo and nom mocha, all in Thai sans translation.\u003c/p>\n\u003cp>Pary Phusawadrattana, a co-owner of the cafe who is manning the cashiers during its soft opening, tells me that this is a deliberate bait and switch. “Customers come in for milk tea, but they get curious about what is ‘nom,’ and they order it. We want to introduce people to Thai drinks, so we keep it on the menu.”\u003c/p>\n\u003cp>“Nom” means milk in Thai, and it’s served flavored and cooled by street vendors throughout Thailand. The most iconic flavor is the blindingly sweet nom chompuu, literally “pink milk,” which is colored by the addition of bright-red sala syrup, which is made with a kind of palm fruit. Other popular flavors include sod (plain), Milo (a malted chocolate drink similar to Ovaltine) and mocha (exactly what it sounds like).\u003c/p>\n\u003cp>I admit, I fell for Pary’s gambit and ordered the nom chompuu out of curiosity. I had vaguely heard of it before: I knew it as nom yen (“cold milk”), the name more often used in Bangkok, Thailand’s media capital. As a watcher of Thai BL (Boys’ Love) dramas — gay romantic television shows that have developed \u003ca href=\"https://time.com/6208817/thailand-bl-dramas-popularity/\">a huge following in Thailand\u003c/a> — I knew that \u003ca href=\"https://www.youtube.com/watch?v=zIvDMvO9Qjs&t=48s\">pink milk had become a meme among the genre’s overseas fans\u003c/a>, who are fascinated by the colorful drink the handsome protagonists tote around the streets of Bangkok.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pary served the drink to me in a tall boba glass. I was prepared for it to be sweet — anything that shade of neon pink would be — but it was so sugary that I felt a little lightheaded after a swig. Still, I loved it. The creaminess of the milk, the cold ice and the buzz of the sugar rush all sent me back to the strawberry milkshakes and lychee Calpicos of my childhood. Nom chompuu felt like one of the great South/Southeast Asian pink drinks I nostalgically love, up there with rooh afza, falooda and bandung.\u003c/p>\n\u003cp>Later on, I asked Wawa Maneewan — another co-owner of Dek Doi and the brains behind the menu — if the drink’s newfound subcultural popularity influenced her decision to serve it in her new cafe. Wawa said it had more to do with her background: “I’m from Chiang Mai,” she says, referring to the northern Thai city, “and I remember all the cafes that used to be there. That’s why I named the cafe Dek Doi, meaning ‘mountain child’ in Thai. I wanted to make a cafe just like the ones I grew up with.”\u003c/p>\n\u003cp>That’s why she makes it a point to include classic street food like nom chompuu and sweet roti, to represent her roots. The roti, a type of flaky pancake, might be more familiar to Americans as a savory appetizer in Thai restaurants. Dek Doi, however, serves the roti in its street food form, as a dessert topped with either coconut and corn or nutella and banana. It is delicately flaky and tender, much less dense than the frozen roti that you can find in freezer aisles. “The roti is the same one I serve in all my restaurants, except sweet,” Wawa explains. “I wanted to find something fresh, nothing frozen. I eventually found a Thai woman in Daly City who makes roti by hand — I call her Grandma, but she’s not my real grandma — and she makes thousands of them every week for me.”\u003c/p>\n\u003cfigure id=\"attachment_13925325\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-13925325\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2023/02/Natera_DekDoiCafe_04.jpg\" alt=\"Close-up view of the cafe's sweet roti topped with coconut and corn.\" width=\"1920\" height=\"1282\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2023/02/Natera_DekDoiCafe_04.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/02/Natera_DekDoiCafe_04-800x534.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/02/Natera_DekDoiCafe_04-1020x681.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/02/Natera_DekDoiCafe_04-160x107.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/02/Natera_DekDoiCafe_04-768x513.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/2/2023/02/Natera_DekDoiCafe_04-1536x1026.jpg 1536w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Most Thai restaurants serve roti as a savory appetizer. At Dek Doi, it’s served as a sweet dessert. Here it’s topped with corn and coconut.\u003c/figcaption>\u003c/figure>\n\u003cp>Maybe the most regional item on the menu is the “Chiang Mai Mocha,” a tribute to her city’s famous coffee industry. “I source the beans from my sister’s coffee fields in the Chiang Rai mountains,” Wawa says. “The beans are very aromatic, but the caffeine content is very small. That way you can have a lot more coffee without feeling bad!”\u003c/p>\n\u003cp>However, to make Dek Doi financially viable, Wawa and her partners added boba and milk tea to the menu. At Dek Doi, you can even add boba to traditional Thai pink milk if you really want to. To a Thai person, that might sound strange, but it’s part of an American trend born out of necessity. Here in the Bay Area, Asian food businesses often capitalize on the widespread recognition of boba to make more niche Asian desserts accessible. In that way, Dek Doi is just like Berkeley’s \u003ca href=\"https://www.kubobaspot.com/\">Kuboba\u003c/a>, which serves Filipino buko pandan mixed with tapioca pearls, or San Jose’s Soyful Desserts, which sells Japanese tofu pudding untraditionally topped with the same.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>Wawa says she’d rather put top-selling items on her menu than compromise on the quality. “I do this at my other restaurants [\u003ca href=\"https://www.wawathaifood.com/\">Wawa Thai\u003c/a> and \u003ca href=\"https://www.instagram.com/pladaek_thai/?hl=en\">Pla Daek\u003c/a> in Oakland] too. My restaurants are \u003ca href=\"https://eastbayexpress.com/home-plate/\">known for quality\u003c/a>, so we use only fresh ingredients. We want everything to be just as they serve it in Thailand.”\u003c/p>\n\u003cp>Wawa also wants to bring another aspect of a Thai cafe from Chiang Mai to Oakland: the street-side cafe’s role as a community hangout and social venue. Dek Doi is a joint venture between Wawa, Pary (who owns Grand Avenue Thai and Amarin Thai in Oakland), and Ook Papartassee (Neecha Thai), long-time friends who have decades of experience of running restaurants between them. There’s a communal spirit to the business — the day I stopped by, Pary had invited her husband to play the guitar for customers on a little stage at the back of the store, while she kept a watchful eye on her two daughters doing homework in the front.\u003c/p>\n\u003cp>“I want this to be a community space,” says Wawa. “It doesn’t matter if you have money, I want people to come by and ask for help. Maybe local musicians can come to the back and play for tips. I don’t know, but I want this to be a place for everyone.”\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12904247\" src=\"https://ww2.kqed.org/app/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg\" alt=\"\" width=\"400\" height=\"39\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39.jpg 400w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-160x16.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-240x23.jpg 240w, https://cdn.kqed.org/wp-content/uploads/sites/2/2017/03/Q.Logo_.Break_-400x39-375x37.jpg 375w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Dek Doi Cafe is located at 4125 Piedmont Ave. in Oakland, in the Piedmont Alley complex. It will offer a limited soft opening menu until at least the end of February. \u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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