Yesterday I wrote:

I checked out the kitchen discreetly to see over 8 Thai Chefs cooking furiously while a lady Chef was doing the mise-en-place.

With everything was Thai Hom Mali rice, perfect long grains of delightful taste. Beware of imposters! Now with globalisation, so-called jasmine rice comes from a neighbouring country. ONLY Thai Hom Mali rice is the real thing with the real good taste…..

The next instalment very soon…{J}

 06:38. The sun is still sleeping as I write this.

Everyhing is still and quiet, only the comforting click of the keys on the keyboard.

Al fresco dining in Tawandang lets you feast your eyes on the sea where all manner of vessels are moored. As the sun prepared to rest for the day I saw an exquisite curvy rainbow in the far distance, always an omen of good luck.

Khun Nopadol was his usual charming and happy self and it was a lovely dinner as we relished lightly barbequed Squid with Green Chilli sauce, Thai Green Curry and a Titanic Crab in Thai style. Lip smacking good and I used my fingers and my personal seafood skewer to prise out every tempting morsel. Many of my friends who are professional chefs always say that food tastes better when you eat with your fingers. When it comes to seafood, they are absolutely right! As  a bonus,Tawandang provides crab crackers for every guest, something very few restaurants serving seafood do.

Big prawns as big as Cuban cigars, done in 3 ways was another marvelous morsel to make your tastebuds swoon. In everything you taste Thailand’s national dish…Nam Pla. Thailand’s Fermented fish sauce is milder and less overpowering than Vietnamese Nuoc Mam, so beloved of the VietCong. The classic Thai dipping sauce made with red chilli brunoise, one of the essential things I learned to make while training in Thai Cuisine at the renowned Oriental Hotel School of Thai Cooking in Bangkok, was in cheerful abundance. With the terrific Thai offerings, we had Thai wines, one of my favourites in the world of wines. PB Khao Yai Valley Chenin Blanc goes well with most Thai dishes especially the Raw Papaya Salad and seafood. Its mouth-watering fresh notes of flinty minerals and lemongrass with an intriguing perfume puts some low end Australian wines to shame.

A sweet finale was Red Ruby dessert and I tucked into a Coconut Jelly served in a young coconut, a truly environmentally friendly bio-degradable serving dish. Like the meal and the company, it was amazingly GOOD!!

A roy ma kraap!      Live every second like it is your last and enjoy life!

Someting to parachute behind enemy lines in Afghanistan for…

OMG! It’s the Titanic!