First visit. Decided to "man up" and take dishes at their "regular" level of spiciness. Big mistake. My tongue was on fire even before finishing starters. I almost cried from the pain. I understand spiciness adds a different dimension but from my perspective, beyond a certain level is just too much.
Full account of dinner is here: http://www.diarygrowingboy.com/2019/04/10-days-in-3-cities-day-9-tongue-on-fire.html
Young mangosteen (คุดคัดเตย) : crispy krill / crispy shallot / coconut plum sugar
Tu-pa-su-tong (ตูปะซูตง) : squid / squid ink / grilled shallot
Gems on crab stick (กรรชูเปียง) : crab / crab roe / yellow chili
Roti crab curry (โรตูแกงปี) : roti pastry / crab curry / pepper-tree leave
The forest meets the sea ver.2 (ข้าวยำ) : southern herbs / turmeric rice / morinda rice / fish innards dressing
The forest meets the sea ver.2 (ข้าวยำ) : southern herbs / turmeric rice / morinda rice / fish innards dressing
Pumpkin and egg (ผัดฟักทองกับเศษกุ้งมังกร) : Nakhon Si Thammarat pumpkin / free range organic egg / lobster / pork
Grilled crispy pork (คั่วกลิ้งหมูย่าง) : southern chili paste
Natural tapioca boiled in coconut water (สาคูต้มเปียกลำไย) : longan ice / longan jam / frozen coconut milk / grilled coconut
Canned fruit (ผลไม้กระป๋อง)
Canned fruit (ผลไม้กระป๋อง)
