Centara Grand at Central Plaza Ladprao is easily the nicest hotel we’ve stayed at in Bangkok. It’s a 5-star hotel integrated with a shopping mall and features seven restaurants, six of which have at least a 4.5 star rating on TripAdvisor. If you fly for food like we do, then you’re going to enjoy staying at this hotel.
Perched on the side of a cliff overlooking Karon Bay, Centara Villas Phuket lies along a mountain range stretching from north to south on the western side of the island. It offers soaring sweeping views of the ocean and could very well be one of the most romantic resorts in Phuket.
I’ll be honest, this foraging adventure isn’t for everyone. It’s rough, it’s tough, the food will challenge you and the accommodations may make you uncomfortable, but it’s one of the most memorable things I’ve ever done in my life and I’m grateful to have experienced it.
Chef Por of Suan Bua creates Thai court cuisine from the royal kitchen of King Rama V. He aims to keep the flavors authentic and intact, but present the dishes in a modern, more contemporary way.
The Cliff Restaurant is the main restaurant of Centara Villas Phuket, a 4-star hotel located on a cliff offering the most stunning views of Karon Bay.
We recently spent a week in Phuket and took this fun cooking class with Karn at Phuket Easy Thai Cooking. She’s an engaging and passionate cook who took us under the hood of dishes like Thai green curry, tom yum, and pad Thai, to show us exactly what goes into making these popular Thai favorites.
We enjoy taking cooking classes whenever we travel. It’s a great way to experience the cuisine and to better understand how authentic local food is supposed to taste.
Currywurst is said to originally come from Berlin. Miss Herta Heuwer from Berlin was the first to invent the curry sauce after the Second World War and from there on the Currywurst phenomenon has evolved and spread all over Germany.
Ambuyat is a dish made from the interior trunk of the sago palm. Do you know what sago is? It is white solids being derived from the trunk of a Rumbia tree. And Ambulung is the local term for sago.
The national dish of Slovakia, bryndzové halušky, is potato-dough gnocchi smothered in salty sheep bryndza cheese, and topped with fried bits of smoked, fatty bacon along with some of the fat. The ingredients are staples of the Slovak cuisine, and the dish itself exemplifies its nature.