Staycation is big in Bangkok in the midst of the COVID-19 pandemic. This is how local luxury hotels are coping with the situation. We have stayed in three top-tier hotels in the middle of Bangkok, and here is our story.
Ice made their first voyage to Siam back in 1857, via ship, in big slabs contained by crates. To preserve the cool temperatures throughout their Singapore - Bangkok route, each slab of frozen water was painstakingly covered with layers of sawdust. It was not until almost 50 years later, however, that Bangkok was able to produce ice locally. And that was the beginning of the tasty explosions in the forms of Thai ice desserts.
Khanom Chin or fermented rice noodle is a staple throughout Thailand. But in the south, they do it with a spectacular fanfare, with a table brimmed with assorted vegetables as side trimmings. A delicious rite of passage if you are in the area.
Ratchaprapha Dam in Khao Sok National Park of Surat Thani, south of Thailand, is a dreamy, picture-perfect destination. We stayed one night there, on a raft, experiencing the naked and pure nature as it is.
Guay Tiew Reur ก๋วยเตี๋ยวเรือ or 'boat noodle' is a type of Thai noodle that is so unique and delicious. This typically fiery bowl has its origin linking to the man-made canals in Rangsit District of Pathum Thani. This blog post is about the noodle's genesis, its tastes, and rituals. And how Thai people usually eat them right to the sweet ending.
A bowl of red curry with pumpkin is my childhood memory. This is an old-school variation of Thai curries that has become harder and harder to find. So, why not making it for ourselves, especially when cooking is called for in the time of self-sustaining lockdown. So comforting and delicious!