Khantoke Dinner
You will find your place in a spacious hall built of teak, and finished and decorated using only the original materials and motifs. You will have removed your shoes before entering and will now be comfortably seated on cushions on the carpeted floor or at nearby tables as you prefer. Within moments, the attentive staff will bring your drinks and Khantoke. The Khantoke is a circular wooden tray set on pedestal that serves as a table. It will carry one of the most delicious meals you have ever eaten.

There are in fact two types of Khantoke. The one in front of you is the Yuan Khantoke. It is made of teak and is widely used, even today, in Northern Thailand. The other is the Lao Khantoke, a much more spindly three-legged structure that is made from bamboo strips and woven rattan and used mainly in Northeastern Thailand, Laos and Yunnan.

But whatever the tray, the food is the thing. Why not start with the fried pumpkin as hors d'oeuvres and then alternate as you like between the mildly spicy red chilli, tomato and minced pork dip, the succulent fried chicken and a mouth-watering Burmese pork curry that is so gentle, so soft That you will gladly accept a second helping.

The chilli dip is called Nam Prik Awng and is teased from its bowl with pieces of deep-fried crispy pork skin or freshly sliced cucumber as you prefer. The chicken and Hangleh,as the porkcurry is called,go well with the stir-fried cabbage and either the sticky rice that is served in little woven bamboo baskets or plain cooked rice. The Khantoke also contains a bowl of crispy fried noodles to complement the rice. Dessert, served separately, consists of fried rice crispies and, if you dare to break the spell of tradition, either coffee or tea.