| Journal: TWUK | Section: |
| Title: | Issue Date: 29/05/00 |
| Author: | Page Number: 59 |
| Copyright: Other |
My attempts at Thai cooking leave the manager at my hotel inBangkok speechless after he sampled my rather spicy prawn soup
Getting tongue-thaied over soup leaves manager feeling hot hot hot
Getting tongue-thaied over soup leaves manager feeling hot hot hot
Getting tongue-thaied over soup leaves manager feeling hot hot hot
Getting tongue-thaied over soup leaves manager feeling hot hot hot
Getting tongue-thaied over soup leaves manager feeling hot hot hot
Getting tongue-thaied over soup leaves manager feeling hot hot hot
Flying through the airSawasdee – greetings from Thailand! It is with great delight that I find myself once again working and playing in Thailand. I flew with British Midland from Heathrow into Amsterdam where I picked up my connection to Bangkok with China Airlines.
Never having flown with this airline before, the experience was a revelation. It does not spring readily to mind as a carrier for flights to Bangkok although it should have as Bangkok is China Airways’ first stop en route to its home base of Taipei.
I shall bear it in mind in future for travellers connecting up from regional airports.
I was surprised at the high standard of service in economy class, which I felt matched the business-class standards of some other airlines. Flight attendants were present in large numbers and worked tirelessly to ensure our comfort during the 11hr flight.
As soon as I was handed my cabin slippers and heard the announcement that snacks and drinks would be available throughout the journey I was able to relax. Further inspection of the aircraft revealed that China Airlines offer a business-class seat with an economy-class service on the upper deck available at a supplement, in addition to its dynasty class.
Staying on track
On arrival at Bangkok, we were met by the ever-smiling Jeffery of Pacific World who accompanied us on the transfer to the Bel-Aire Princess Hotel. En route, Jeffery handed me his company’s informative and very readable guide containing a list of do’s and don’ts for Bangkok, which also included a few succinct Thai phrases for use in persuading tuk-tuk drivers to drive less like Michael Schumacher.
The friendly Bel-Aire Princess Hotel is ideally situated for Bangkok’s futuristic new overhead rail system, the Skytrain. Only recently completed, the system eliminates the perils and frustrations of Bangkok’s traffic-clogged city centre for the local population and sightseers alike and provides access to many quality shopping destinations for those with an addiction to retail therapy. I found I could shop twice as hard with half the effort while making double the saving!
I was enormously impressed with this safe, clean and super, efficient service which will transport you to major parts of the city in air-conditioned comfort for a maximum of 80p. Now if only Frank Dobson had come up with something as good, perhaps Ken Livingstone would not now be donning the mayoral robes. The Sky-train has added a welcome and imaginative dimension as well as giving this energetic city a new lease of life.
The streets were more colourful than they were the last time I visited, having been decorated to celebrate the occasion of King Phumipol’s becoming, on May 23, the longest living Thai monarch in history. There are many lavish religious and cultural ceremonies afoot to mark the event and a sense of excitement is apparent.
Tickling your tastebuds
Next day, after the thrill of rediscovering Bangkok, I was well prepared for the culinary delights of my Thai cooking class held in house by the Bel-Aire Princess, under the tutelage of maestro chef Mr Sa-Ard Chucheep and his assistant, Putsa.
This was hands-on stuff which involved me accompanying the chef to the local supermarket to purchase and acquaint myself with the many fresh herbs, spices and other magic ingredients that make up the mysteries of Thai cuisine.
I was then let loose on the cooking range, preparing a full Thai meal comprising five different dishes under the critically watchful eye of Mr Chucheep. Each dish was prepared first by Putsa and then by myself so that my efforts could be compared instantly to the professional’s for presentation as well as taste. Mr Chucheep stressed that Thais eat ‘with the eyes first’ so meals have to appeal to the sight as well as to taste. Goodness, what would he make of fish ‘n’ chips in the paper with ketchup?!
While I cooked, Mrs Varin Binyuso, the kitchen assistant, did wonderful things with turnips, carving a bouquet of flowers and bringing the whole thing to life with coloured food dyes.
I am full of admiration for the hotel’s general manager, Charles Sittichai who, at my insistence, sampled my tom yam goong – sour and spicy prawn soup to you – in spite of being told that I’d been rather generous with the hot chillies.
Being a cool professional, he smiled and nodded his approval. On reflection I wonder if he’d lost the power of speech, it was that hot- However, I did pass the course and have a photo and certificate as proof.
The Thai cooking class is an added extra and a serious attempt to introduce Thai food to a wider audience. The course is a fun way of educating oneself which I highly recommend and is available for a small charge. So remember, while Delia was boiling eggs, I did Thai first. Unfortunately there was no TV crew around to record it!
One day in Bangkok
Having whetted my appetite, I took advantage of Skytrain’s easy travelling to sally forth and sample some local dishes and stumbled upon a delightful establishment close to one of the stops on the line, called the Forest Tea House which has an atmospheric, tropical rainforest décor.
They serve a variety of deliciously delicate foods at tables with swinging seats suspended from over-hanging trees. It was blissful relaxation.
Despite it being the rainy season, the crowds thronged into the night market; the smell of food, flowers and damp personages made for a heady Bangkok mix!
The following day, I said goodbye to Bangkok and flew with Thai Airways to Chiang Mai, attended throughout the hour-long flight by smiling staff. There we were met by Paul of Pacific World who assured me that elephant trekking is as exciting in the rain as it is in the sun. I agreed that if it was OK with the elephant, it was OK with me. Who am I to argue with an elephant? More news next week!
Flying through the airSawasdee – greetings from Thailand! It is with great delight that I find myself once again working and playing in Thailand. I flew with British Midland from Heathrow into Amsterdam where I picked up my connection to Bangkok with China Airlines. Never having flown with this airline before, the experience was a revelation. It does not spring readily to mind as a carrier for flights to Bangkok although it should have as Bangkok is China Airways’ first stop en route to its home base of Taipei. I shall bear it in mind in future for travellers connecting up from regional airports.I was surprised at the high standard of service in economy class, which I felt matched the business-class standards of some other airlines. Flight attendants were present in large numbers and worked tirelessly to ensure our comfort during the 11hr flight. As soon as I was handed my cabin slippers and heard the announcement that snacks and drinks would be available throughout the journey I was able to relax. Further inspection of the aircraft revealed that China Airlines offer a business-class seat with an economy-class service on the upper deck available at a supplement, in addition to its dynasty class.Staying on trackOn arrival at Bangkok, we were met by the ever-smiling Jeffery of Pacific World who accompanied us on the transfer to the Bel-Aire Princess Hotel. En route, Jeffery handed me his company’s informative and very readable guide containing a list of do’s and don’ts for Bangkok, which also included a few succinct Thai phrases for use in persuading tuk-tuk drivers to drive less like Michael Schumacher.The friendly Bel-Aire Princess Hotel is ideally situated for Bangkok’s futuristic new overhead rail system, the Skytrain. Only recently completed, the system eliminates the perils and frustrations of Bangkok’s traffic-clogged city centre for the local population and sightseers alike and provides access to many quality shopping destinations for those with an addiction to retail therapy. I found I could shop twice as hard with half the effort while making double the saving!I was enormously impressed with this safe, clean and super, efficient service which will transport you to major parts of the city in air-conditioned comfort for a maximum of 80p. Now if only Frank Dobson had come up with something as good, perhaps Ken Livingstone would not now be donning the mayoral robes. The Sky-train has added a welcome and imaginative dimension as well as giving this energetic city a new lease of life.The streets were more colourful than they were the last time I visited, having been decorated to celebrate the occasion of King Phumipol’s becoming, on May 23, the longest living Thai monarch in history. There are many lavish religious and cultural ceremonies afoot to mark the event and a sense of excitement is apparent.Tickling your tastebudsNext day, after the thrill of rediscovering Bangkok, I was well prepared for the culinary delights of my Thai cooking class held in house by the Bel-Aire Princess, under the tutelage of maestro chef Mr Sa-Ard Chucheep and his assistant, Putsa. This was hands-on stuff which involved me accompanying the chef to the local supermarket to purchase and acquaint myself with the many fresh herbs, spices and other magic ingredients that make up the mysteries of Thai cuisine.I was then let loose on the cooking range, preparing a full Thai meal comprising five different dishes under the critically watchful eye of Mr Chucheep. Each dish was prepared first by Putsa and then by myself so that my efforts could be compared instantly to the professional’s for presentation as well as taste. Mr Chucheep stressed that Thais eat ‘with the eyes first’ so meals have to appeal to the sight as well as to taste. Goodness, what would he make of fish ‘n’ chips in the paper with ketchup?!While I cooked, Mrs Varin Binyuso, the kitchen assistant, did wonderful things with turnips, carving a bouquet of flowers and bringing the whole thing to life with coloured food dyes. I am full of admiration for the hotel’s general manager, Charles Sittichai who, at my insistence, sampled my tom yam goong – sour and spicy prawn soup to you – in spite of being told that I’d been rather generous with the hot chillies. Being a cool professional, he smiled and nodded his approval. On reflection I wonder if he’d lost the power of speech, it was that hot- However, I did pass the course and have a photo and certificate as proof.The Thai cooking class is an added extra and a serious attempt to introduce Thai food to a wider audience. The course is a fun way of educating oneself which I highly recommend and is available for a small charge. So remember, while Delia was boiling eggs, I did Thai first. Unfortunately there was no TV crew around to record it!
Flying through the airSawasdee – greetings from Thailand! It is with great delight that I find myself once again working and playing in Thailand. I flew with British Midland from Heathrow into Amsterdam where I picked up my connection to Bangkok with China Airlines.
Never having flown with this airline before, the experience was a revelation. It does not spring readily to mind as a carrier for flights to Bangkok although it should have as Bangkok is China Airways’ first stop en route to its home base of Taipei.
I shall bear it in mind in future for travellers connecting up from regional airports.
I was surprised at the high standard of service in economy class, which I felt matched the business-class standards of some other airlines. Flight attendants were present in large numbers and worked tirelessly to ensure our comfort during the 11hr flight.
As soon as I was handed my cabin slippers and heard the announcement that snacks and drinks would be available throughout the journey I was able to relax. Further inspection of the aircraft revealed that China Airlines offer a business-class seat with an economy-class service on the upper deck available at a supplement, in addition to its dynasty class.
Staying on track
On arrival at Bangkok, we were met by the ever-smiling Jeffery of Pacific World who accompanied us on the transfer to the Bel-Aire Princess Hotel. En route, Jeffery handed me his company’s informative and very readable guide containing a list of do’s and don’ts for Bangkok, which also included a few succinct Thai phrases for use in persuading tuk-tuk drivers to drive less like Michael Schumacher.
The friendly Bel-Aire Princess Hotel is ideally situated for Bangkok’s futuristic new overhead rail system, the Skytrain. Only recently completed, the system eliminates the perils and frustrations of Bangkok’s traffic-clogged city centre for the local population and sightseers alike and provides access to many quality shopping destinations for those with an addiction to retail therapy. I found I could shop twice as hard with half the effort while making double the saving!
I was enormously impressed with this safe, clean and super, efficient service which will transport you to major parts of the city in air-conditioned comfort for a maximum of 80p. Now if only Frank Dobson had come up with something as good, perhaps Ken Livingstone would not now be donning the mayoral robes. The Sky-train has added a welcome and imaginative dimension as well as giving this energetic city a new lease of life.
The streets were more colourful than they were the last time I visited, having been decorated to celebrate the occasion of King Phumipol’s becoming, on May 23, the longest living Thai monarch in history. There are many lavish religious and cultural ceremonies afoot to mark the event and a sense of excitement is apparent.
Tickling your tastebuds
Next day, after the thrill of rediscovering Bangkok, I was well prepared for the culinary delights of my Thai cooking class held in house by the Bel-Aire Princess, under the tutelage of maestro chef Mr Sa-Ard Chucheep and his assistant, Putsa.
This was hands-on stuff which involved me accompanying the chef to the local supermarket to purchase and acquaint myself with the many fresh herbs, spices and other magic ingredients that make up the mysteries of Thai cuisine.
I was then let loose on the cooking range, preparing a full Thai meal comprising five different dishes under the critically watchful eye of Mr Chucheep. Each dish was prepared first by Putsa and then by myself so that my efforts could be compared instantly to the professional’s for presentation as well as taste. Mr Chucheep stressed that Thais eat ‘with the eyes first’ so meals have to appeal to the sight as well as to taste. Goodness, what would he make of fish ‘n’ chips in the paper with ketchup?!
While I cooked, Mrs Varin Binyuso, the kitchen assistant, did wonderful things with turnips, carving a bouquet of flowers and bringing the whole thing to life with coloured food dyes.
I am full of admiration for the hotel’s general manager, Charles Sittichai who, at my insistence, sampled my tom yam goong – sour and spicy prawn soup to you – in spite of being told that I’d been rather generous with the hot chillies.
Being a cool professional, he smiled and nodded his approval. On reflection I wonder if he’d lost the power of speech, it was that hot- However, I did pass the course and have a photo and certificate as proof.
The Thai cooking class is an added extra and a serious attempt to introduce Thai food to a wider audience. The course is a fun way of educating oneself which I highly recommend and is available for a small charge. So remember, while Delia was boiling eggs, I did Thai first. Unfortunately there was no TV crew around to record it!
One day in Bangkok
Having whetted my appetite, I took advantage of Skytrain’s easy travelling to sally forth and sample some local dishes and stumbled upon a delightful establishment close to one of the stops on the line, called the Forest Tea House which has an atmospheric, tropical rainforest décor.
They serve a variety of deliciously delicate foods at tables with swinging seats suspended from over-hanging trees. It was blissful relaxation.
Despite it being the rainy season, the crowds thronged into the night market; the smell of food, flowers and damp personages made for a heady Bangkok mix!
The following day, I said goodbye to Bangkok and flew with Thai Airways to Chiang Mai, attended throughout the hour-long flight by smiling staff. There we were met by Paul of Pacific World who assured me that elephant trekking is as exciting in the rain as it is in the sun. I agreed that if it was OK with the elephant, it was OK with me. Who am I to argue with an elephant? More news next week!
Flying through the air
Sawasdee – greetings from Thailand! It is with great delight that I find myself once again working and playing in Thailand. I flew with British Midland from Heathrow into Amsterdam where I picked up my connection to Bangkok with China Airlines.
Never having flown with this airline before, the experience was a revelation. It does not spring readily to mind as a carrier for flights to Bangkok although it should have as Bangkok is China Airways’ first stop en route to its home base of Taipei.
I shall bear it in mind in future for travellers connecting up from regional airports.
I was surprised at the high standard of service in economy class, which I felt matched the business-class standards of some other airlines. Flight attendants were present in large numbers and worked tirelessly to ensure our comfort during the 11hr flight.
As soon as I was handed my cabin slippers and heard the announcement that snacks and drinks would be available throughout the journey I was able to relax. Further inspection of the aircraft revealed that China Airlines offer a business-class seat with an economy-class service on the upper deck available at a supplement, in addition to its dynasty class.
Staying on track
On arrival at Bangkok, we were met by the ever-smiling Jeffery of Pacific World who accompanied us on the transfer to the Bel-Aire Princess Hotel. En route, Jeffery handed me his company’s informative and very readable guide containing a list of do’s and don’ts for Bangkok, which also included a few succinct Thai phrases for use in persuading tuk-tuk drivers to drive less like Michael Schumacher.
The friendly Bel-Aire Princess Hotel is ideally situated for Bangkok’s futuristic new overhead rail system, the Skytrain. Only recently completed, the system eliminates the perils and frustrations of Bangkok’s traffic-clogged city centre for the local population and sightseers alike and provides access to many quality shopping destinations for those with an addiction to retail therapy. I found I could shop twice as hard with half the effort while making double the saving!
I was enormously impressed with this safe, clean and super, efficient service which will transport you to major parts of the city in air-conditioned comfort for a maximum of 80p. Now if only Frank Dobson had come up with something as good, perhaps Ken Livingstone would not now be donning the mayoral robes. The Sky-train has added a welcome and imaginative dimension as well as giving this energetic city a new lease of life.
The streets were more colourful than they were the last time I visited, having been decorated to celebrate the occasion of King Phumipol’s becoming, on May 23, the longest living Thai monarch in history. There are many lavish religious and cultural ceremonies afoot to mark the event and a sense of excitement is apparent.
Tickling your tastebuds
Next day, after the thrill of rediscovering Bangkok, I was well prepared for the culinary delights of my Thai cooking class held in house by the Bel-Aire Princess, under the tutelage of maestro chef Mr Sa-Ard Chucheep and his assistant, Putsa.
This was hands-on stuff which involved me accompanying the chef to the local supermarket to purchase and acquaint myself with the many fresh herbs, spices and other magic ingredients that make up the mysteries of Thai cuisine.
I was then let loose on the cooking range, preparing a full Thai meal comprising five different dishes under the critically watchful eye of Mr Chucheep. Each dish was prepared first by Putsa and then by myself so that my efforts could be compared instantly to the professional’s for presentation as well as taste. Mr Chucheep stressed that Thais eat ‘with the eyes first’ so meals have to appeal to the sight as well as to taste. Goodness, what would he make of fish ‘n’ chips in the paper with ketchup?!
While I cooked, Mrs Varin Binyuso, the kitchen assistant, did wonderful things with turnips, carving a bouquet of flowers and bringing the whole thing to life with coloured food dyes.
I am full of admiration for the hotel’s general manager, Charles Sittichai who, at my insistence, sampled my tom yam goong – sour and spicy prawn soup to you – in spite of being told that I’d been rather generous with the hot chillies.
Being a cool professional, he smiled and nodded his approval. On reflection I wonder if he’d lost the power of speech, it was that hot- However, I did pass the course and have a photo and certificate as proof.
The Thai cooking class is an added extra and a serious attempt to introduce Thai food to a wider audience. The course is a fun way of educating oneself which I highly recommend and is available for a small charge. So remember, while Delia was boiling eggs, I did Thai first. Unfortunately there was no TV crew around to record it!
One day in Bangkok
Having whetted my appetite, I took advantage of Skytrain’s easy travelling to sally forth and sample some local dishes and stumbled upon a delightful establishment close to one of the stops on the line, called the Forest Tea House which has an atmospheric, tropical rainforest décor.
They serve a variety of deliciously delicate foods at tables with swinging seats suspended from over-hanging trees. It was blissful relaxation.
Despite it being the rainy season, the crowds thronged into the night market; the smell of food, flowers and damp personages made for a heady Bangkok mix!
The following day, I said goodbye to Bangkok and flew with Thai Airways to Chiang Mai, attended throughout the hour-long flight by smiling staff. There we were met by Paul of Pacific World who assured me that elephant trekking is as exciting in the rain as it is in the sun. I agreed that if it was OK with the elephant, it was OK with me. Who am I to argue with an elephant? More news next week!
Flying through the air
Sawasdee – greetings from Thailand! It is with great delight that I find myself once again working and playing in Thailand. I flew with British Midland from Heathrow into Amsterdam where I picked up my connection to Bangkok with China Airlines.
Never having flown with this airline before, the experience was a revelation. It does not spring readily to mind as a carrier for flights to Bangkok although it should have as Bangkok is China Airways’ first stop en route to its home base of Taipei.
I shall bear it in mind in future for travellers connecting up from regional airports.
I was surprised at the high standard of service in economy class, which I felt matched the business-class standards of some other airlines. Flight attendants were present in large numbers and worked tirelessly to ensure our comfort during the 11hr flight.
As soon as I was handed my cabin slippers and heard the announcement that snacks and drinks would be available throughout the journey I was able to relax. Further inspection of the aircraft revealed that China Airlines offer a business-class seat with an economy-class service on the upper deck available at a supplement, in addition to its dynasty class.
Staying on track
On arrival at Bangkok, we were met by the ever-smiling Jeffery of Pacific World who accompanied us on the transfer to the Bel-Aire Princess Hotel. En route, Jeffery handed me his company’s informative and very readable guide containing a list of do’s and don’ts for Bangkok, which also included a few succinct Thai phrases for use in persuading tuk-tuk drivers to drive less like Michael Schumacher.
The friendly Bel-Aire Princess Hotel is ideally situated for Bangkok’s futuristic new overhead rail system, the Skytrain. Only recently completed, the system eliminates the perils and frustrations of Bangkok’s traffic-clogged city centre for the local population and sightseers alike and provides access to many quality shopping destinations for those with an addiction to retail therapy. I found I could shop twice as hard with half the effort while making double the saving!
I was enormously impressed with this safe, clean and super, efficient service which will transport you to major parts of the city in air-conditioned comfort for a maximum of 80p. Now if only Frank Dobson had come up with something as good, perhaps Ken Livingstone would not now be donning the mayoral robes. The Sky-train has added a welcome and imaginative dimension as well as giving this energetic city a new lease of life.
The streets were more colourful than they were the last time I visited, having been decorated to celebrate the occasion of King Phumipol’s becoming, on May 23, the longest living Thai monarch in history. There are many lavish religious and cultural ceremonies afoot to mark the event and a sense of excitement is apparent.
Tickling your tastebuds
Next day, after the thrill of rediscovering Bangkok, I was well prepared for the culinary delights of my Thai cooking class held in house by the Bel-Aire Princess, under the tutelage of maestro chef Mr Sa-Ard Chucheep and his assistant, Putsa.
This was hands-on stuff which involved me accompanying the chef to the local supermarket to purchase and acquaint myself with the many fresh herbs, spices and other magic ingredients that make up the mysteries of Thai cuisine.
I was then let loose on the cooking range, preparing a full Thai meal comprising five different dishes under the critically watchful eye of Mr Chucheep. Each dish was prepared first by Putsa and then by myself so that my efforts could be compared instantly to the professional’s for presentation as well as taste. Mr Chucheep stressed that Thais eat ‘with the eyes first’ so meals have to appeal to the sight as well as to taste. Goodness, what would he make of fish ‘n’ chips in the paper with ketchup?!
While I cooked, Mrs Varin Binyuso, the kitchen assistant, did wonderful things with turnips, carving a bouquet of flowers and bringing the whole thing to life with coloured food dyes.
I am full of admiration for the hotel’s general manager, Charles Sittichai who, at my insistence, sampled my tom yam goong – sour and spicy prawn soup to you – in spite of being told that I’d been rather generous with the hot chillies.
Being a cool professional, he smiled and nodded his approval. On reflection I wonder if he’d lost the power of speech, it was that hot- However, I did pass the course and have a photo and certificate as proof.
The Thai cooking class is an added extra and a serious attempt to introduce Thai food to a wider audience. The course is a fun way of educating oneself which I highly recommend and is available for a small charge. So remember, while Delia was boiling eggs, I did Thai first. Unfortunately there was no TV crew around to record it!
One day in Bangkok
Having whetted my appetite, I took advantage of Skytrain’s easy travelling to sally forth and sample some local dishes and stumbled upon a delightful establishment close to one of the stops on the line, called the Forest Tea House which has an atmospheric, tropical rainforest décor.
They serve a variety of deliciously delicate foods at tables with swinging seats suspended from over-hanging trees. It was blissful relaxation.
Despite it being the rainy season, the crowds thronged into the night market; the smell of food, flowers and damp personages made for a heady Bangkok mix!
The following day, I said goodbye to Bangkok and flew with Thai Airways to Chiang Mai, attended throughout the hour-long flight by smiling staff. There we were met by Paul of Pacific World who assured me that elephant trekking is as exciting in the rain as it is in the sun. I agreed that if it was OK with the elephant, it was OK with me. Who am I to argue with an elephant? More news next week!