It’s the biggest restaurant in the hospital compound, occupying 270 square metres and easily accommodating 100 diners. “My family had a vegetable stall in Chumphon so my standard lunch was stir-fried vegetables cooked Chinese style. I use canned, seasoned dried clams and roasted cashew nut as a substitute for the usual dried shrimp and peanut. The region has millions of coconut trees so people gather at a temple to cook coconut milk soup in a huge pot and mix in seasonal vegetables, dried shrimp and glass noodle. It’s seasoned with a shrimp paste dip rather than the fish sauce with chilli that’s popular in the Central region,” says Malika.

Source: The Nation Bangkok September 09, 2017 18:00 UTC