State of the art cooking facilities
Chef Aum and Chef Sak
Chef Mary
Beginning of Hor Nueng Pla (Steamed red snapper with herbs in banana leaf)
Finished Hor Nueng Pla
Labb Moo Khua (Minced pork salad with herbs)
Tom Yam Gin Kai (Spicy Chicken soup with northern Thailand spices)
Mandarin Oriental pool
Steamed bamboo
Tamarind
Pea Eggplant
Apple Eggplant
Thai Green Mango
Jackfruit
Banana tree flower (used in salads)
Fresh Kaffir limes
Thai chayote
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