Culinary destinations
head massage would have been more enjoyable for me, as all the positions they put me into made me howl with laughter. It was hardly what I’d call relaxing! Massage and giggling over, it was time to freshen up for dinner, so I headed back to my hotel, the Pullman Bangkok in the middle of the bustling area of Suriyawongse, just 40 minutes from Suvarnabhumi airport. A resort hotel in the centre of the city, it boasts six fashionable bars, an American-themed diner and rooftop area with stunning views of the city at sunset. I’d already enjoyed a dip in the hotel’s infinity pool overlooking a botanical garden and exquisite spa. But there was no time to spare now. Showered and feeling refreshed (for a few moments at least) I jumped in a cab and headed to the Mango Tree kitchen to meet my dinner guests. While I was back in the hotel Pitaya had added some of his signature dishes to the dinner. The table was elegantly dressed and loaded with cuisine such as Tom Yum Scampi, Phad Thai Goong and personal favourites of his including very spicy chicken wings – all from the Mango Tree menu. As the guests took their places and talked about their day exploring Bangkok I served up my red curry, before revelling in the delicious spread. Pitaya’s laid-back attitude to entertaining created a very relaxed environment for us to talk away. “Just delicious,”
Stunning views of the hotel’s infinity pool
one guest exclaimed, spooning more of my curry into her bowl. It was a proud moment for me. Sitting back as the guests rubbed their full bellies (a couple still guzzling water after feeling ‘the heat’) I couldn’t quite believe I’d sourced the ingredients and prepared a meal with the help of Mango Tree’s top chef Pitaya – and all in bustling Thailand! As I took my last mouthful and mopped my plate clean of the fiery sauce, I reflected on the exhausting yet fun day exploring Bangkok’s hidden gems and cooking in a professional kitchen. Then it dawned on me. “My dinner parties at home just won’t top this one,” I told Pitaya afterwards. “Remember, it’s your passion and love, coming through in the food,” he replied. My time in Bangkok had been a whirlwind of shopping, eating freshly made noodle soup from the street vendors and being overloaded with the sights and smells (not all pleasant ones, mind you) of this crazy city. Now, thanks to Pitaya, I was taking home newly acquired kitchen skills and a heightened love of cooking.
Happy with my very first red Thai curry paste
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