Indigo Pearl: Thai Cooking Class

Daily Feature

One of the down sides of being a travel writer is that you often find your self in very nice dining rooms with very nice food, but you have to enjoy your meal all by your self.

It is always a plus when some one from the hotel offers to share a meal with you. The three of us had prepared the same four dishes, and two place settings had been laid out: one for me and one for Khun Panchan.

The More the Merrier!

“There is so much food,” I said to Khun Kiat.

“Why don’t you join us for lunch?”

It did not take much persuasion. In fact, I think she was quite happy to be included.

On a roll, I decided to ask if the hotel’s Director of Food and Beverage would like to join us, as well. A phone call was made, and he readily accepted, bringing along a bottle of wine when he arrived a few minutes later.

It was great fun sampling each other’s dishes. Even though we had used the same ingredients and followed the same methods, each one came out slightly differently.

 

Copyright: Michael Taylor Pictured: Stephene Duvacher, Director of Food and Beverage (left), Michael Taylor (middle), and Executive Sous Chef Anongrat Meklai (right) about to feast on their culinary masterpieces at the Indigo Pearl in Phuket, Thailand. Photo Credit: Panchan Noimeecharoen, Public Relations Manager

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