thai food

When Suriya Paprajong arrived in Greenland in 2001, he didn't even have a coat. These days, his eatery in Qaqortoq, population 3,000, is a local favorite, melding Thai flavors with an Arctic twist.

Chef Jay Fai cooks everything herself over two blazing charcoal fires in the alley, using only the highest-quality ingredients to serve customers who are willing to wait several hours to nab a table.

The Rooster brand, ubiquitous in the U.S., is now being exported to Thailand, where Sriracha was born. But many Thais who taste the U.S. version are not impressed. "I wanted to gag," says one.