November signals Thailand’s winter, when the humidity dissolves and cool winds blow from the country’s northern hills. While it’s hardly cold by Western standards, on the cooler nights we love to stop by Yaowarat, Bangkok’s lively Chinatown, to warm up with a fiery dinner and bag of freshly roasted chestnuts-a symbol of the holiday season. The chestnuts, or gao lak, are slow-cooked on the street in a mixture of black sand and sugar, the secret to their sweet, tender insides. A hot bag of these babies is our Thai #SaveurTraditions. (In collaboration with Saveur Magazine, November 2017)