Kiwi Teo: Move to Bangkok ,Pachara Suites Hotel

After two days at Pattaya,now we move to Bangkok for another two days as per our schedule..

But we cancel goin to Golf Course for shopping..hiks After almost two hours along way to Bangkok, we checked in at Pachara Suites,Sukhumvit soi 6.

About Pachara Suites :

With so many new hotels and serviced apartments opening up in Bangkok, it can be a pain just selecting the right one for the tourist or long-term visitor. But if you’re the type who gives premium on space, service and location, then here’s one option that is worth your US Dollar or Thai baht.

Living room and kitchen area in Pachara Suites' 1-br or 2-br units

Their broad scope of amenities range from a large-sized swimming pool, with an adjoining outdoor garden, gym, spa — your place of retreat, and an al fresco terrace for gatherings. Every amenity is designed for your leisure and relaxation. And with round-the-clock Security, Concierge and Guest Relations services, your needs are always attended to. Complementing them are other services, such as housekeeping and daily buffet breakfast catering, to make your stay comfortable and hassle-free.

Location of Pachara Suites couldn’t be better. It is on Sukhumvit Soi 6 and just a 3-minute walk to the Skytrain station at Nana. This means that guests are literally surrounded by a throng of dining and entertainment options. Street shopping abounds, while the huge shopping malls are a quick skytrain ride away. But for me, the big come-on is really the spaciousness of each unit plus it being just newly-opened. They have very attractive opening rates which cover stays until the end of April. You can check out their official website and click on all the links available.

A bedroom in Pachara Suites

Swimming Pool in Pachara Suites

Taking a picture before check in. and after that,we move to Jasmin Restaurant which near with our hotel by taking Sky Train.

Jasmin Restaurant is a Chinese food restaurant which has been serving consistently good Cantonese fare for 20 years, offers a pleasant, straightforward dining experience. The decor is more modern and comfortable than your typical Bangkok Chinese restaurant and there's a nice view of Sukhumvit Road through the picture windows.

For lunch the large dim sum menu is great by itself or a basis for starters. Deep-fried taro and steamed crab claw should be two of your choices. A la carte dishes come in three sizes, which makes it possible to order a larger selection. Peking duck is uneventful, but can't be faulted; the prized skin portion, golden brown and shiny, is accompanied by fresh cucumber and green onion to wrap up in the dainty steamed pancakes. The meat can be cooked to order; minced and served in lettuce cups is a good way to go. Prawns with XO sauce is a standout for vivid, contrasting flavours. Beef with oyster sauce and sweet and sour pork capture that true Cantonese experience. Sauteed vegetables and mushrooms with egg white crabmeat sauce is a mild dish to balance the saltier and sweeter offerings.

About Pekking Duck :

Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce. Note: If you don't live near a cool, windy place another option is to dry the duck in an unheated room with a fan blowing on it.

Prep Time: 10 hours, 10 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 11 hours, 20 minutes

Ingredients:

One 5 to 6 pound duck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish

Preparation:

Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven.
(This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more. Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.
The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets. Serves 4 to 6.