“You want spicy?” asks the waitress. I nod vigorously, reply “prick maak” (very spicy) but with the wrong tones. She hesitates then departs to the kitchen. The salad is a red and green delight: chicken, cucumber, tomatoes, scallions, zesty Thai dressing and loads of chillies. My tongue burns as I shudder through fiery mouthfuls, guzzling glass after glass of iced water. The owner approaches, asks if I liked it. I say it was nice but very spicy. She smiles sympathetically, explains that she told the cook to just put in three chillies. “Otherwise she would have put in nine.”
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"Classic"
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