Focus in on the delights of the kitchen and the table with ...

A tall cool Thai iced coffee, brought to my table at  a small, delightful Bangkok cafe, one which became instant headquarters for many of the Returned Peace Corps Volunteers gathered at the Royal River Hotel during July for Peace Corps Thailand 50th Anniversary celebrations. Check my blogpost HERE about my first meal there, a fantastic lunch made even more delightful by the company with whom I shared it: Ellie and Paul, two PCV’s I met during my Peace Corps Thailand time.

CLICK HERE for the video tour of the restaurant, featuring other wonderful Peace Corps folks and a beauty shot of ‘kai jiow‘, Thai omelet with the original Sri Rachaa Sauce on the side. Other PCV friends include Linda, Carolyn, and Pat. More names coming. And I will find out the name of the restaurant. I took it for granted, because there it was, coming and going many times a day. If you’re coming in toward the hotel, it’s on the right, about halfway up and just before the small canal. Here’s the Royal River Hotel website, with which to find the lane, Soi Charansanitwong, off Rajwithii Road at Krung Thon Bridge, west bank of the Chao Praya River, Thonburi Side.

CLICK HERE for the blogpost with photos of our meal.

Thai iced coffee delivers a particular pleasure, as it’s seasoned with roasted spices and made superstrong, generously sweetened and enriched with my favorite, evaporated milk. This was one of many food-moments in which I found things I remembered from my long-ago Thailand days unchanged, unspoiled, still fantastic and still right there, woven into everyday Thai life. Look for Thai coffee powder in plump cellophane bags in Asian markets, if you’re hankering to try it at home. Iced and with milk, it’s ‘cah-fey yen‘. Iced without milk, it’s ‘o-liang‘.


About the Author
Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native,and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer.
  1. V Nat A Kanokvalai Reply

    My teacher I am hungry,now’s time for breakfast Kaw Kai jiow and oval tin rorn near canal.Oh! Nah arroy.

    • Nancie McDermott Reply

      “Toke long kah!” It’s a date. Shall we order a batch (or two) of “pah tong koh”, also? With a bowl of “nom wahn” on the side, na kha?

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