Archive for the ‘~Eating out in Thailand’ Category

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Table service on the Trang-Bangkok sleeper

March 5, 2008

This is a special one from the Thailand archive for Mr Rice, who is currently relaxing with his chum Mr Bawcombe on Palolim beach in Goa.  On our most recent trip, we had three weeks in Thailand, which allowed to spend a little longer on the road, rather than flying to each destination. So Mr Rice finally got to show me the Bangkok sleeper train he’s so fond of.

A week or so before we boarded the Trang to Bangkok sleeper, we had jumped aboard the midnight train from Hua Hin to Surat Thani only a couple of days before New Year’s Eve. It wasn’t just Mrs and Mr Rice who were trying to get south for the festivities, so the train was jam packed – consequently we had settled for ‘second class air con’ seats, which basically meant old-fashioned plastic bus-style seats with minimal recline. ‘Air con’ was simply a wide open window that allowed the cold night air to rush through the carriage – all night. And worst of all, Mrs and Mr Rice were sitting next to each other, but with the pesky aisle separating us, so we couldn’t even cuddle up to keep warm. Ho hum, eight hours later we arrived, having had very little sleep and groggily resolved to travel sleeper all the way in future.

Sitting down happily in our ‘second class sleeper’ carriage after we boarded the train at Trang, I remembered the less than comfortable journey in second class air con, and I was as happy as if we’d sat in Business Class. Sometimes the most romantic moments are in the most unexpected places, and as we settled back in our seats, watching the sun set over the Thai countryside, our evening was perfected by the lovely waitress who brought us dinner and two cold bottles of Chang!

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It was a simple but tasty meal of sweet and sour chicken with rice and salad, served on a stow-away table by a persistent lady who kept bringing us two Changs instead of one.As night fell, the carriage grew quiet as the bed man walked through the car, converting each double seat into an upper and lower bunk. Mr Rice chivalrously took the lower bunk, meaning I could climb the little ladder up to my cosy little cabin. I closed the curtains, snuggled up in the blanket and had a great night’s sleep.

Our friendly waitress returned the next morning with breakfast: ‘toast’, butter and marmalade with fresh pineapple, orange juice and a nice cup of tea for Mr Rice. The toast was in fact bread, but there’s no need to split hairs. It was a charming way to start our day and limber up for a day travelling through and from Bangkok.

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So, remember – sleeper trains should only be done in sleeper carriages, and I hope you have as memorable a journey as Mrs and Mr Rice did.

© Katheryn Rice 2008 

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Exotic chicken satay

January 29, 2008

Just a really quick post to share this cool way to serve chicken satay:

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Throughout our trip to Thailand, chicken satay was an easy, harmless option. When we stayed on Klong Nin beach on Koh Lanta, we spent most of our time at the Lanta Paradise bungalows, a lovely place with a pool and restaurant right on the beach. The satay sticks were served upright, with the wooden sticks poked into a slice of pineapple. Not only did this make for an impressive-looking dish, but also the pineapple went really well with the chicken and peanut sauce. It’s an exotic take on the cheese and pineapple hedgehog, and definitely one for a tongue in cheek show-off starter!

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Banana Beach Restaurant, Klong Dao beach, Koh Lanta, Thailand

January 23, 2008

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Banana Beach restaurant, one of the prettier beach-front fish restaurants on Khlong Dao Beach.

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Our next stop in Thailand was Koh Lanta, one of the islands off the south east coast of Thailand. The entire west coast of the island is dedicated to tourism, with white saned beaches and clear blue sea flanked by small bungalows or respectfully erected, low rise resorts. The Banana Beach restaurant was Khlong Dao beach, about half way down the coast. As you can see, the day’s freshly caught fish was laid out on ice on a stall on the beach.

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The chef was there to recommend ways to prepare each catch, so we selected our fish, agreed with her how it would be cooked, and off she went.

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I chose this mackerel with tiger prawns, cooked with garlic and lemon grass.

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Freshly barbequed fish, garlic prawns and a pina colada, Served at a table looking out to sea, where we could see the lights of the many shrimp boats on the horizon, preparing to bring in tomorrow’s catch.

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Fresh fish and cocktails at the Hua Hin night market

December 30, 2007

Our first stop in Thailand was Hua Hin, a coastal town to the south west of Bangkok which has a fantastic night market, complete with all the standard market stalls – clothes, jewellery, DVDs, trinkets, plus lots of fresh fish stalls, where you can choose your fish to be cooked there or take it away with you.

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Snapper, crab, mackerel and massive, meaty tiger prawns bigger than a chihuahua are all freshly caught and then laid out on ice at the market stall.

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This tiny cocktail bar occupying a stall in the market was complete with a full selection of spirits and a very capable barman who mixed each drink with vigour!

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My first Pina Colada of the holiday. Perfectly mixed, and a snip at only 80 baht!

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Mr Rice normally goes for manly cocktails but this time as a special treat he went for a cheeky Mai Tai in a cheeky ‘lady’ glass.

Recipe for Mai Tai
1 part dark rum
1 part amaretto
3 parts orange juice
3 parts pineapple juice
1 dash grenadine

© Katheryn Rice 2008

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