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Bangkok Burnout

Food! More than anything, this was the main focus of our time in Bangkok. The city is so big, and even though January is one of the coldest months for the region, we didn’t want to spend too much time running around town. When we weren’t scoping out our next meal or ice cream spot, we often found ourselves in malls, taking breaks in the AC, or swimming on the rooftop pool of our second hotel  (a steal, by the way — it was categorized under “affordable luxury” and while it was more basic than SO Sofitel, it cost only $25/night, met all of our needs, was perfectly located in Silom and had ZERO cockroaches — Trinity Silom Hotel, thank you!).

Yes, we only did one temple (Wat Pho and the Reclining Buddha, or, as Josh liked to call it, the “Lazy Buddha”). We walked a ton, took the skytrain, metro, taxis, and water taxis, and then gorged ourselves on sweets and pad thai. After Bhutan, we were feeling a little tourism burnout, and the last places that we wanted to be were the ones with long lines, entry fees, and vendors accosting us. But we still wanted to experience the city as best we could.

Thankfully, eating didn’t really ask too much of us. Our second night in Bangkok, we splurged on Nahm, which has been called the best Thai restaurant in Bangkok, maybe the best one in the whole world. (The chef is Australian, fyi.) Man, was it good! We did the set tasting meal, which included 18 different dishes to try over 5 courses. Over flavors of lemongrass, smokey chili, fish, prawns, garlic, and spice, we indulged until our bellies hurt.


One night, we walked in the warm rain to Eat Me, another fancy restaurant, for sticky date pudding and a Moroccan-spiced bun, both a la mode


iBerry in the nearby Silom Complex became our favorite ice cream spot (they have Thai flavors like durian and spicy mango). Of course, we tried as many pad thai dishes as we could, as well as spicier meals (Isan) and coconut desserts.


Our cooking course in Silom was a highlight for me. Our chef, Jay, was engaging and flamboyant, and very thorough at explaining the differences between Thai cooking and other culinary practices. Even cooking-averse Josh had fun. The class included five meals and a dessert.

We did avoid eating most street food out of fear of getting sick from it. However, at the end of our warm stay, we were completely satiated with tasty thai food, and ready to move on to a cooler climate that better facilitated outdoor activity.

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