I've had the privilege of staying at a lot of amazing hotels. Hands down, The Mandarin Oriental in Chiang Mai is by far the most impressive and coolest hotel. You need a map to find your way around the property. And, to get around the property guests ride on "buggies", or golf carts. All the architecture takes you back in time (the property was built from ground up just six years ago). It mixes traditional/historical Thai and French Colonial architecture.
Here is a slideshow of pictures from the property:
Here are a couple videos of our villa:
Here is a video of our buggy ride from our villa to the main lobby. The main lobby was like approaching the castle at Disneyland:
Tuesday, March 30, 2010
Monday, March 29, 2010
Chiang Mai: Cooking Class, Day 3
After our second day, we flew up to Chiang Mai for an over-night stay. We stayed at the Mandarin Oriental. It is incredible beyond belief! The next post will showcase pictures and videos of the property.
The format of this class was like the previous day's: visit the local market, then make each of the four recipes. After each recipe was made, we enjoyed our own cooking. This class was the most hands-on because we had our own cooking stations. The chef was a novice, but because of the facilities the whole experience was very enjoyable.
This is a slideshow of pictures taken from the local market:
The Classroom
Of all the three cooking classes, this was the best classroom! We each had our own cooking station, complete with a sink, stove, and prep station.
Thord Mun Pla-Krai
Deep-fried fish cake patties served with cucumber relish.
This recipe was a bit complicated in learning how to form the patties. With techniques from the chef, we all were able to form and fry them nicely.
My Plating
My Mom's Plating
My Dad's Plating
Cucumber Relish
Gaeng Khiew Waan Khai
Green curry with chicken, eggplant, and sweet basil.
We learned how to adjust the spiciness by adding less or no chilis and by adding less green curry paste.
Hor Mok Ta-Lay
Steamed mild seafood curry mousse.
This was a bit on the bland side. It could have used a sauce to add a nice kick. It was so much fun learning how to form the molds with leaves!
Tub Tim Krob
Chilled water chestnut rubies in sweet coconut milk.
I love this dessert now! The water chestnuts were coated in tapioca flour and then boiled. That made it mochi-like on the outside and freshly crispy on the inside.
Certificate of Completion!
Our certified class with the chef.
The format of this class was like the previous day's: visit the local market, then make each of the four recipes. After each recipe was made, we enjoyed our own cooking. This class was the most hands-on because we had our own cooking stations. The chef was a novice, but because of the facilities the whole experience was very enjoyable.
This is a slideshow of pictures taken from the local market:
The Classroom
Of all the three cooking classes, this was the best classroom! We each had our own cooking station, complete with a sink, stove, and prep station.
Thord Mun Pla-Krai
Deep-fried fish cake patties served with cucumber relish.
This recipe was a bit complicated in learning how to form the patties. With techniques from the chef, we all were able to form and fry them nicely.
My Plating
My Mom's Plating
My Dad's Plating
Cucumber Relish
Gaeng Khiew Waan Khai
Green curry with chicken, eggplant, and sweet basil.
We learned how to adjust the spiciness by adding less or no chilis and by adding less green curry paste.
Hor Mok Ta-Lay
Steamed mild seafood curry mousse.
This was a bit on the bland side. It could have used a sauce to add a nice kick. It was so much fun learning how to form the molds with leaves!
Tub Tim Krob
Chilled water chestnut rubies in sweet coconut milk.
I love this dessert now! The water chestnuts were coated in tapioca flour and then boiled. That made it mochi-like on the outside and freshly crispy on the inside.
Certificate of Completion!
Our certified class with the chef.
Saturday, March 20, 2010
Bangkok: Cooking Class, Day 2
After our first day, we even more excited for the next cooking class. On our second day, we took the cooking class at our hotel, The Peninsula Hotel. Here is a slideshow of pictures from the hotel:
The format of this class included a trip to the local market. This was such a clean local market! The produce, the meats, the seafoods, and all the sweet and salty treats were so well organized and displayed. This was as good as visiting a museum. You can learn so much about a culture from their local foods. When I travel from now on, I definitely want to visit each city's local market. Here is a slideshow of pictures I took at the market:
After the market trip, we went back to the hotel to start the class. The lesson felt so exclusive because it was just my parents and me. The format was different from the previous day in that we enjoyed our creations after we made each dish, as opposed to at the very end. The cooking was a bit more hands on than the previous day because we each had our turns to make our own dishes. Although, we only made two out of the four dishes. The other two we watched Chef demonstrate them. Chef Chamnan is the Chef di Cuisine at Thiptara, the hotel's Thai restaurant. Like Chef Nahrain from the previous day, Chef Chamnan was also very friendly and open to sharing recipes and his knowledge. I can't tell you to choose one cooking class over the other. If you have two mornings/lunches open, take both classes at The Peninsula Hotel and at The Mandarin Oriental.
The Classroom
Located above Thiptara's kitchen. It's a nice covered, open air upstairs room that overlooks the hotel's pool.
With Chef Chamnan
Mango Smoothie
We were treated to a couple of fresh local drinks. This Mango Smoothie was one of the best I've had because it wasn't overly sweet nor thick. It tasted like a combination of ripe and green mangoes mixed with yogurt and honey.
Lemongrass Iced Tea
I fell in love with lemongrass during this trip. This lemongrass tea was delicate and refreshing. It was so good that we've been brewing lemongrass teas at home so we can still enjoy it.
Yam Som-O
Pomelo Salad with Grilled Tiger Prawns.
I enjoyed this lesson because we were taught that it is very possible to adjust the level of spiciness. After watching and tasting Chef's demonstration, we each had our turn to make the dish and have Chef taste it for his approval. The pomelo salad filled with shredded pomelo and a touch of tamarind juice for an additional tart-sweet flavor.
Tom Yum Goong
Spicy and Sour Soup with River Prawns
This soup has such a kick from the spicy and sour components! The soup is so light because of the broth and its fresh ingredients.
Tom Kha Gai
Chicken Soup with Coconut Milk
Chef was so generous to include another recipe for us to learn. Tom Kha Gai is a slight variation from Tom Yum Goong, in that it include coconut milk and has chicken instead of prawns. It's another delicious bowl of soup because the coconut milk adds a mellowing complex.
Pla Sam Ros
Deep-Fried Fish with Sweet and Sour Sauce
We watched Chef put this dish together. The fish was coated with tapioca flour. It was soo delicious! The Snow Fish was light and the coating of the batter wasn't oily or overwhelming at all. And, the sweet and sour sauce brought the entire dish to life.
Khao Nhiew Ma-Muang
Fresh Mango with Coconut Infused Sticky Rice
From the start of the class, Chef started steaming the sticky rice and infusing it with coconut milk. For the last dish, he assembled it all together. This was tasty because the rice wasn't overly sweet, and it was wasn't over-cooked to the point where you could still bite each grain.
Certificate of Completion
Following our lesson, we received another Certificate of Completion from Chef Chamnan.
The format of this class included a trip to the local market. This was such a clean local market! The produce, the meats, the seafoods, and all the sweet and salty treats were so well organized and displayed. This was as good as visiting a museum. You can learn so much about a culture from their local foods. When I travel from now on, I definitely want to visit each city's local market. Here is a slideshow of pictures I took at the market:
After the market trip, we went back to the hotel to start the class. The lesson felt so exclusive because it was just my parents and me. The format was different from the previous day in that we enjoyed our creations after we made each dish, as opposed to at the very end. The cooking was a bit more hands on than the previous day because we each had our turns to make our own dishes. Although, we only made two out of the four dishes. The other two we watched Chef demonstrate them. Chef Chamnan is the Chef di Cuisine at Thiptara, the hotel's Thai restaurant. Like Chef Nahrain from the previous day, Chef Chamnan was also very friendly and open to sharing recipes and his knowledge. I can't tell you to choose one cooking class over the other. If you have two mornings/lunches open, take both classes at The Peninsula Hotel and at The Mandarin Oriental.
The Classroom
Located above Thiptara's kitchen. It's a nice covered, open air upstairs room that overlooks the hotel's pool.
With Chef Chamnan
Mango Smoothie
We were treated to a couple of fresh local drinks. This Mango Smoothie was one of the best I've had because it wasn't overly sweet nor thick. It tasted like a combination of ripe and green mangoes mixed with yogurt and honey.
Lemongrass Iced Tea
I fell in love with lemongrass during this trip. This lemongrass tea was delicate and refreshing. It was so good that we've been brewing lemongrass teas at home so we can still enjoy it.
Yam Som-O
Pomelo Salad with Grilled Tiger Prawns.
I enjoyed this lesson because we were taught that it is very possible to adjust the level of spiciness. After watching and tasting Chef's demonstration, we each had our turn to make the dish and have Chef taste it for his approval. The pomelo salad filled with shredded pomelo and a touch of tamarind juice for an additional tart-sweet flavor.
Tom Yum Goong
Spicy and Sour Soup with River Prawns
This soup has such a kick from the spicy and sour components! The soup is so light because of the broth and its fresh ingredients.
Tom Kha Gai
Chicken Soup with Coconut Milk
Chef was so generous to include another recipe for us to learn. Tom Kha Gai is a slight variation from Tom Yum Goong, in that it include coconut milk and has chicken instead of prawns. It's another delicious bowl of soup because the coconut milk adds a mellowing complex.
Pla Sam Ros
Deep-Fried Fish with Sweet and Sour Sauce
We watched Chef put this dish together. The fish was coated with tapioca flour. It was soo delicious! The Snow Fish was light and the coating of the batter wasn't oily or overwhelming at all. And, the sweet and sour sauce brought the entire dish to life.
Khao Nhiew Ma-Muang
Fresh Mango with Coconut Infused Sticky Rice
From the start of the class, Chef started steaming the sticky rice and infusing it with coconut milk. For the last dish, he assembled it all together. This was tasty because the rice wasn't overly sweet, and it was wasn't over-cooked to the point where you could still bite each grain.
Certificate of Completion
Following our lesson, we received another Certificate of Completion from Chef Chamnan.
Friday, March 19, 2010
Bangkok: Cooking Class, Day 1
The main purpose for my trip to Thailand was to discover one of my favorite cuisines in its home country. So, my mom planned a series of three cooking classes! It was such an amazing experience! Now when I plan trips, I'm always going to see if there are cooking classes for tourists. It is such an educational and hands-on way to learn about cuisines.
On the first day, we went to the The Oriental Thai Cooking School at the Mandarin Oriental in Bangkok. Here is a slideshow of pictures from the Mandarin Oriental. It has properties on both sides of the Chao Phraya River. On one side is the main hotel, and on the other side is the restaurant, spa, and cooking school.
My mom and brother took this class when they visited the city two years ago. It was such an enjoyable experience, that my mom signed up for it again. The classes are repeatable because each day has a different lesson. The chef/instructor, Chef Nahrain, is so knowledgeable with the ingredients. We learned so much about Thai cuisine in a matter of hours. The format of the class is to learn one dish at a time, and then make that dish together as a class at our cooking station. After all four dishes have been learned and created, we enjoy our creations for lunch.
The Classroom
There was only four of us (My parents, myself, and a Japanese lady) for the day's session. So we all were able to sit in the front row to enjoy Chef's instructions.
The Prep Kitchen
The intern chefs help prepare ingredients for the class in this kitchen.
The Class Menu
Each day has a different menu. If you go, check out the menu on the website so you know what you'll be learning and cooking on the day you attend.
The Spices
All types of Thai spices and ingredients were laid out in front of us. Many were used, while others were out just to expand our knowledge.
The Produce
Fruits and Vegetables and Chilis. We learned that bigger chilis are less spicy, while the tinier the chilis are more potent.
Turmeric
Fresh turmeric. The flesh is bright orange and can stain anything it touches.
Limes
Key Limes and Kaffir Limes. Key limes are tart, yet mellow. Kaffir limes have such a deep lime smell and a more distinct lime taste. Appearance-wise, key limes skins are smooth, while kaffir limes skins are wavy.
Kaffir Leaves
They come in twos. The smell is also distinct. The taste and aroma help to enhance fresh and cooked dishes. Chef taught us how to cut the leaves: take out the leaves by holding the stem, then rolling the leaves in a bundle, then finely chopping them. Chef cut the leaves so finely!
Coriander Root
Until this class I only ate the green part of the coriander (also known as cilantro). I didn't know that the root was also usable. You have to take the inside part of the root, and then you can use it to enhance the flavor of broths, sautes, or sauces.
Lemongrass
The purple part of the lemongrass is the only usable segment. It has all the aroma and taste. The green part doesn't have any of that.
Palm Sugar
Natural sugar from the palm trees. It's mellower than other types of sugars.
Fish Sauce
Southeast Asia has so many varieties of fish sauces. Thailand produces some of the best. This is the Chef's brand of choice.
Treats to Start
We had some treats to start the lesson! Mango jelly - a fresher version of my childhood Fruit Roll Ups. Coconut covered sticky sweet rice balls. Rice popcorn with nuts.
Sakhoo Sai Moo
Tapioca Balls with Pork Filling.
We started with the ground pork and peanut filling to make sure it cooled. Then we made the tapioca. After both parts were made, we formed the pork balls, which were covered by a tapioca layer. We then boiled the balls until cooked. It's chewy on the outside because of the tapioca and full of flavor on the inside. This was a delicious appetizer and fun to make!
Yam Nuea Yaang
Thai Spicy Grilled Beef Salad with Grapes.
The beef is pre-cooked and cooled, then the ingredients and dressing are blended together. This is such a spicy dish, but it can be controlled by the amount of chilis you put in the dressing. I love the fresh taste of the lemongrass, kaffir leaves, and mint leaves.
Pad Thai
Thai Stir-fried Noodles
The most known Thai dish. There are three parts to this: the paste, the sauce, and the whole ingredients which are all mixed together before serving. After learning and tasting this recipe, it made me realize that so many of the orders I've had in the states were not authentic at all. Now I know what's real and what's not. It was another spicy dish that can also be adjusted by the amount of chilis you include.
Mun Thawd
Sweet Potato Fritters
This can be made with sweet potatoes, bananas, taro, pumpkin, etc. The batter wasn't overly sweet nor oily. The addition of the sesame seeds provided a nice taste and texture. It makes for a nice dessert or afternoon snack.
Certificate of Completion!
We were presented with certicates of completion after we completed our lesson! We also received a fresh apron and Thai spices as a starter kit for when we cook. This was such a great class! When I go back to Bangkok, I will definitely look into taking another set of classes here.
On the first day, we went to the The Oriental Thai Cooking School at the Mandarin Oriental in Bangkok. Here is a slideshow of pictures from the Mandarin Oriental. It has properties on both sides of the Chao Phraya River. On one side is the main hotel, and on the other side is the restaurant, spa, and cooking school.
My mom and brother took this class when they visited the city two years ago. It was such an enjoyable experience, that my mom signed up for it again. The classes are repeatable because each day has a different lesson. The chef/instructor, Chef Nahrain, is so knowledgeable with the ingredients. We learned so much about Thai cuisine in a matter of hours. The format of the class is to learn one dish at a time, and then make that dish together as a class at our cooking station. After all four dishes have been learned and created, we enjoy our creations for lunch.
The Classroom
There was only four of us (My parents, myself, and a Japanese lady) for the day's session. So we all were able to sit in the front row to enjoy Chef's instructions.
The Prep Kitchen
The intern chefs help prepare ingredients for the class in this kitchen.
The Class Menu
Each day has a different menu. If you go, check out the menu on the website so you know what you'll be learning and cooking on the day you attend.
The Spices
All types of Thai spices and ingredients were laid out in front of us. Many were used, while others were out just to expand our knowledge.
The Produce
Fruits and Vegetables and Chilis. We learned that bigger chilis are less spicy, while the tinier the chilis are more potent.
Turmeric
Fresh turmeric. The flesh is bright orange and can stain anything it touches.
Limes
Key Limes and Kaffir Limes. Key limes are tart, yet mellow. Kaffir limes have such a deep lime smell and a more distinct lime taste. Appearance-wise, key limes skins are smooth, while kaffir limes skins are wavy.
Kaffir Leaves
They come in twos. The smell is also distinct. The taste and aroma help to enhance fresh and cooked dishes. Chef taught us how to cut the leaves: take out the leaves by holding the stem, then rolling the leaves in a bundle, then finely chopping them. Chef cut the leaves so finely!
Coriander Root
Until this class I only ate the green part of the coriander (also known as cilantro). I didn't know that the root was also usable. You have to take the inside part of the root, and then you can use it to enhance the flavor of broths, sautes, or sauces.
Lemongrass
The purple part of the lemongrass is the only usable segment. It has all the aroma and taste. The green part doesn't have any of that.
Palm Sugar
Natural sugar from the palm trees. It's mellower than other types of sugars.
Fish Sauce
Southeast Asia has so many varieties of fish sauces. Thailand produces some of the best. This is the Chef's brand of choice.
Treats to Start
We had some treats to start the lesson! Mango jelly - a fresher version of my childhood Fruit Roll Ups. Coconut covered sticky sweet rice balls. Rice popcorn with nuts.
Sakhoo Sai Moo
Tapioca Balls with Pork Filling.
We started with the ground pork and peanut filling to make sure it cooled. Then we made the tapioca. After both parts were made, we formed the pork balls, which were covered by a tapioca layer. We then boiled the balls until cooked. It's chewy on the outside because of the tapioca and full of flavor on the inside. This was a delicious appetizer and fun to make!
Yam Nuea Yaang
Thai Spicy Grilled Beef Salad with Grapes.
The beef is pre-cooked and cooled, then the ingredients and dressing are blended together. This is such a spicy dish, but it can be controlled by the amount of chilis you put in the dressing. I love the fresh taste of the lemongrass, kaffir leaves, and mint leaves.
Pad Thai
Thai Stir-fried Noodles
The most known Thai dish. There are three parts to this: the paste, the sauce, and the whole ingredients which are all mixed together before serving. After learning and tasting this recipe, it made me realize that so many of the orders I've had in the states were not authentic at all. Now I know what's real and what's not. It was another spicy dish that can also be adjusted by the amount of chilis you include.
Mun Thawd
Sweet Potato Fritters
This can be made with sweet potatoes, bananas, taro, pumpkin, etc. The batter wasn't overly sweet nor oily. The addition of the sesame seeds provided a nice taste and texture. It makes for a nice dessert or afternoon snack.
Certificate of Completion!
We were presented with certicates of completion after we completed our lesson! We also received a fresh apron and Thai spices as a starter kit for when we cook. This was such a great class! When I go back to Bangkok, I will definitely look into taking another set of classes here.
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