The Thai Sparkling Water I Cannot Stop Drinking

comes in a charming little bottle, too.

Hello! I hope you ate something wonderful this weekend. I have been on a bit of a pancake bender recently, and had a very memorable one at Superba in Hollywood this past weekend. (If you haven’t been, it’s worth checking out for the gorgeous space and stellar pecan cold brew, which I must add to my favorite novelty coffee guide) It’s one giant pancake, about an inch-and-a-half thick, and super nutty from the various grains they use in the batter. The whole thing arrives with what is an actual slab of butter, some sea salt, and a side of maple syrup. I still maintain that Cracker Barrel makes the platonic ideal of a pancake, but this is a fun addition to the pancake canon.

the right amount of butter

In exciting news: this nascent little newsletter has just shy of 2,200 subscribers at the time of publishing and is a 2024 Feature Publication on Substack, this week. I would like to say thank you to everyone who reads and subscribes! I have a lot of plans for this newsletter — including ones that still include, but extend beyond, regular restaurant guides.

thanks for reading!

I know that the name of this newsletter is Tap Is Fine!, but what about the moments where tap water just quite won’t cut it? I am going to occasionally drop recommendations for waters that I enjoy. I am a bubble head, in that I will alway seek out carbonation, if available. I also prefer bubbles that hurt, small regular reminders that you are alive.

One of my favorite sparkling waters of all time — Singha’s Soda Water — is a collection of thousands of tiny, tight bubbles. It’s the kind of water that even if you leave it open and out for a night, it does not lose any inch of carbonation. The water also comes in these adorable, stubby 325 ml glass that are great for all you aesthetic girlies out there. It’s small, but mighty. Carbonated drinks also just taste better out of glass bottles.

The soda water was first introduced to the market in 1935, by the beer brand of the same name, and was produced with the blessing of the Thai Royal Family. The water is sourced from 8 private wells around Thailand. The first time I had it was while at dinner at Woon in Los Angeles. I have yet to see it regularly stocked on Amazon, but it’s starting to become more common on restaurant menus and at the cute, tiny markets that have started to pop up around Los Angeles. (Most recently procured a bottle at Dada market, home of the Little Fish pop-up.)

Okay that is all for today! Happy hydrating. I’ll be back on Thursday with the regular restaurant guide drop for paid subscribers: we will be heading to New Orleans.