I left Korea and had a very average impression, so I flew directly to Thailand.

When you leave the airport and come to the center of Bangkok, the most leisurely and charming area is the area by the river. The Chao Phraya River is rushing, with different styles during the day and at night. Choose a Siam hotel.

Since its unveiling in 2012, it has been ranked as the most expensive palace in Bangkok, with countless celebrities and wealthy people designated by them. It is more private than one of the international brands, like a high-end garden in the old city.

I heard that this hotel is a star-studded hotel. The owner is a well-known celebrity family in Bangkok. The mother KA    SUKOSOL, daughter MARISA    SUKOSOL    NUNBHAKDI and son KRISSADA    SUKOSOL     CLAPP are both singers.

In order to realize the family dream and display and collect, to put it bluntly, he showed off his wealth nakedly, bought a few acres of land and built a luxury hotel with huge sums of money, including the ancient house of Silk King Thompson, which was said to be even more vicissitudes than a museum.

Walking through a primeval forest-like garden and coming to the front desk, there are only thirty-nine suites, each with classic style. Even the most basic room type, with high ceilings and large entrance halls, all equipped with private swimming pools, and you can even board the hotel's private yacht and set off directly to visit the Chao Phraya River.

Choose the most expensive and story-producing Connie's hut. The entire building moved here from the ancient capital, the city of Great Wall. The original owner was a silk tycoon.

Walking into the room, all the details follow the original arrangement, four-poster bed, curtains, old photos, old fans, wooden balcony as before.

The private butler recommends authentic Thai massage, especially traditional techniques, which are only considered authentic here.

Take a shower first and come to a special spa. The pure white architectural style is very eye-catching. From a distance, it seems like walking into a magnificent temple.

The decoration is elegant and simplicity, giving people a sense of tranquility. As soon as you enter the door, you will immediately smell a faint smell of essential oil. Various complete spa experiences, choose the top-end ones, and enjoy the fun from head to toe.

Start from the beginning, gently squeeze the scalp with your fingers, slap gently and rhythmically, and the shape of five fingers is tightly clenched and opened like a flower blooming.

First, the tip of the fingers, then the belly, and finally, the whole palm was circled on the body, gently slid across the skin, and gently increased the pressure. Even though Johnson was young, the strength was very good.

Turn on the Eighteen Arhats posture, with various difficulties, the masseur looked quiet and quiet, but he just kicked himself into the sky!

Finally I realized the feeling of my sister on the bed, gritted herbs and persisted, and finally took out the Chinese herbal medicine, wrapped the ointment and touched it all over my body. The faint fragrance of medicine penetrated into the skin and relaxed the sore muscles...

Cool!

Go back to take a hot spring so that Xia Long and Xia Hu can also try it. He feels refreshed and refreshed when he comes out.

Needless to say, the first stop is definitely food. Unfortunately, there is no Michelin three-star company in Bangkok. After years of hard work, only two two-star company have been working hard. There is no way, it is better than nothing.

Gaggan, who is a very famous person, has been ranked first in Asia for three consecutive years. Chef Gaggan was born in Kolkata and is called Captain Jack among chefs by fashion magazines.

He once cooked for Clinton and former Indian President Abdul. He liked to incorporate his imagination into the dishes and completely subverted his impression of traditional Indian cuisine.

The restaurant is located in the Central Business District. After many turns to find an alley, I found a small sign at the intersection. Following the sign, a pure white single-family wooden house appeared.

With the distinctive style of the British colonial period, when you walk into the door, you find that the decoration style is in line with the ancient temple, simple wooden tables and columns. It is divided into many private halls, with a simple design, elegant without losing its style.

There is no menu to choose from here, only a unified emoji menu with no text on it. Instead, there are 25 interesting emoji packs, each representing a dish.

This is quite interesting. Johnson found that each top restaurant must have personal characteristics, many of which are related to the chef's growth experience. For example, each dish here seems to be a very charming riddle, and it depends entirely on guessing before the entrance.

Especially with the fusion of molecular cuisine, even if you eat it in your mouth, you may not be able to distinguish all the ingredients and spices. It is also a sense of humor and mystery created by the restaurant for guests.

Dewdrop        There is a large water droplet on the lotus leaf, which is actually grapefruit juice inside. Carefully send the dewdrops into your mouth. The taste is faint, and it feels like golden tucking outside and scattering inside.

Two yogurt eggs were placed in a silver spoon. When the explosion in his mouth, the salty and strange liquid almost spit out. All kinds of disgusting feelings were felt, ten thousand grass mud horses ran over in his heart...

I quickly took a sip of water and found that although my taste was not suitable, my spheroidization technique was quite good as textbooks. The calcium of the yogurt balls formed an external film in the sodium alginate solution and dissolved thoroughly in my mouth. I only blamed the white liquid inside...

The bamboo basket was placed in two strange things that seemed to be wrapped in transparent plastic bags. The waiter explained that the transparent bags were made of seaweed and could be eaten directly, and there were various carefully matched spices inside.

I have had the experience last time, and I put it slowly into my mouth, and the taste is a bit dry, just like eating a snack?

Is this what is called careful matching?

Are you sure you are not three squirrels?

It seems that Michelin is not completely shameless, and finally did not give such a place without his conscience!

Have you heard of chili chocolate?

What's in your mouth!

The center of the chocolate ball is empty, filled with Indian chili water, and covered with silver foil...

Give you two choices:

Is it a chocolate that tastes shit?

Or chocolate-flavored shit?

Pakoda, I heard that the word is transliterated in Hindi English, is a fried snack, wrapped in flour and fried vegetables or chicken.

No matter how good the mustard tastes, the sticky taste makes SC Johnson extremely sure that his aesthetic taste with Gaggan is simply...

Papadum   Uni                         Papadum, which is actually an upgraded version of Indian flying cakes. The crispy ones are rice fruits, paired with strawberries, avocado jam and sea urchins. However, there are too many rice fruits and strawberries are too sweet, completely covering up the taste of sea urchins.

Eat the super salty cumin potato balls, and then use a syringe to spray a strange herbal liquid into your mouth. The whole process is not enjoyment or abuse, and it will never be predicted how unpredictable it is!

Finally, I served a plate of foie gras mousse, but it turned out to be sticky and I could hardly taste foie gras. I could make such good ingredients like this. If I hadn't been afraid of embarrassing my ancestors, I would have wanted to turn the table directly!

The 62-degree taste will not be wrong. The classic combination of flowing egg yolks, eggs and asparagus, and the faint fragrance of morels, finally has a luxurious and delicate texture.

Unfortunately, the dishes in front of me have ruined my appetite, and I feel inexplicably afraid when I see the foam again.

Finally, there is a dish that can be eaten. If you can't even cook scallops, this restaurant is hopeless. The entrance is tough and soft, but it's a little salty.

The slightly crispy texture of Shanghai Pengzi is barely a edible dish, but unfortunately the sauce of coriander and coconut is not combined with the taste of scallops.

The Iberian pork belly meat is paired with Indian and Portuguese style vinadaloo sour curry, and is roasted at low temperature and then stir-fried quickly. The meat is soft, but the curry tastes too strong, and it is a regret of wasting good ingredients in vain...

The shrimp roasted with charcoal fire in the traditional Indian mud stove has a soft texture, plus mango hot sauce and curry sauce. Although I have been nauseated by the liquid foam that has appeared too many times by eating it, the ingredients are still balanced. Unfortunately, the meat of the shrimp has lowered the quality of the whole dish...
Chapter completed!