64 UES

L I KE A ROL L I NG S TONE

J O U R N E Y T O M Y A N M A R W I T H M E M O R I E S G R O U P

BURMA SAILBOAT PHOTO BY JULIAN RAY BURMA SAILBOAT J I

I f you are eager to step outside your comfort zone, The best season to visit Myanmar is November - March, when the seas are calm, the fruits are ripe, and most importantly, the monsoons have not begun blowing. Itinerary • Arrive Friday morning to Phuket International Airport, Thailand. • Transfer across the Thai-Myanmar border by car/ traditional longboat. Memories Group is a marvelous way to visit Myanmar’s once out of reach, Mergui Archipelago islands. While we might not suggest trekking all the way to Myanmar for your traditional beach holiday, you may return home with a sense of accomplishment and some serious “bragging rights.”

ship has a library on board with a thoughtful collection of books from the region, which is an essential component of the digital detox. There is absolutely no cell service or wifi onboard. The yachts have lovely sundecks, with overflowing baskets of fruits. Fresh tamarinds in their shells, and baby mangoes with it t tf l ll ti f t i , i i ti l t f t i i l t . i l t l ll i i . t l l , i i f it . t i i i ll , i i li f

VILLA PHOTO BY JON BOURBAUD

• Depart Saturday morning, with Burma Boating. • Tuesday - Arrive to Awei Pila Island Resort. • Friday - Transfer to Phuket International Airport. BURMA BOATING

Your sail boat is your palace on the Andaman Sea. Guest rooms are each done in Burmese teak with white washed walls and en-suite bathrooms. Each yacht is staffed with a full crew who will take very good care of you. The Thai and Burmese people are very kind, and you can feel their hospitality and warmth are genuine. With Burma Boating you can reserve just a cabin, or charter an entire boat. Each

skin so thin you bite right through. Snake fruits, longans, dragon fruits, pomelos, Thai mangoes (maybe the best in the world), and jackfruits. Our Thai chef, Nana, prepares fragrant coconut curries. Dry toasted curries with ginger, crunchy fresh peppercorns and lemongrass and steamed baby conchs with chili sauce that we dive for ourselves. We feast on homestyle pad thai, fried rice,

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