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.
฿ 1 Baht Thai = S$ 0.04฿ 25 Baht Thai = S$ 1.00
So, ฿35,259.38 = S$ 1,410.00
Not Cheap ! But its tasteful ~ =D
