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Sen Mee Neua Poo (Thin rice noodles with poached crab meat in homemade yellow curry)

Ingredients for yellow curry paste (serves 1)

• 7 large dried red chili
• 10 dried bird’s eye chili
• 1 cilantro root
• 1½ tbsp thinly sliced lemongrass
• 1½ tbsp thinly sliced galangal
• 4 shallots, chopped
• 5 cloves garlic
• 1½ tsp thinly sliced kaffir lime zest
• ½ tsp salt
• ¼ tsp ground white pepper
• 1½ tbsp roasted ground black pepper
• 1 tsp roasted coriander seeds
• ½ teaspoon shrimp paste
• 1 ¼ inch piece fresh turmeric, peeled and chopped

Other ingredients

• 250g crabmeat
• 400g dried vermicelli
• 2 tbsp vegetable oil
• 2 cups coconut milk
• 1½ tsp palm sugar
• 1½ tsp fish sauce
• 2 kaffir lime leaves
• 100g betel leaves, thinly sliced
• 10 whole betel leaves
• red finger chili, finely sliced lengthwise

Method

Step 1: Make the curry paste, soak the dried chili in warm water for 15 minutes then drain and chop. Pound the chili and the remaining curry paste ingredients in a mortar with a pestle until smooth.

Step 2: Boil the vermicelli at medium heat for 1-2 minutes. Drain and rinse under cold water. Set aside.

Step 3: Heat the oil in a pan and add 3 tbsp of the curry paste then cook for 2 minutes. Add coconut milk seasoned with the fish sauce, sugar and lime leaves, then add the sliced betel leaves and cook for 2 minutes. Add the crabmeat and gently stir for 1 minute.

Step 4: Ladle the curry into a serving bowl and place vermicelli roll on a betel leaf. Top with coconut milk cream and kaffir lime leaves thinly sliced.

About the chef

Chef Roj
Chef Roj started working in restaurants at a young age. Over the years, he developed his own unique cooking methods focusing on locally sourced products and herbs, while staying close to the roots of the traditional local cuisine.

The Beach Restaurant
+66 76 316400
beachrestaurantphuket.com

Purchasing real estate in Thailand is not very different to other countries in the world, in that you will normally employ the services of a legal professional to assist you throughout the buying process.

Even if using a lawyer is not a statutory requirement, most people would agree that it is the right course of action, especially if you are buying in a foreign country.

Surprisingly, many people purchasing Phuket real estate decide to forego the use of a lawyer. Perhaps they feel that they are (or a friend is) competent enough to get through everything without expert help. Unsurprisingly, many of these people discover too late the mistakes they have made.

True professionals generally don’t have a lot of free time, and without seeking proper legal counsel you could be wasting a lot of yours. So the first thing you should do when deciding to purchase a property in Phuket is to employ the services of an experienced and reputable lawyer.

Whether you are already a resident in Phuket, or only flying in to view a few properties, finding the right legal firm will crucially ensure you are protected. It will also save you time, and more than likely a lot of money, too.

When we say that your “first course of action” should be finding a lawyer, we mean you should try to enlist the services of a good lawyer even before you begin to view properties.

Apart from their knowledge and understanding of Thai law, a good legal counsel will speak more than one language. Almost all lawyers in Phuket speak English, but if another language is needed, they should also have the resources to accommodate you with this.

It should come as no surprise that multilingual law firms tend to be the most experienced, but they may also be the most expensive. However, spending the extra money to get things right could mean that you save significantly more than you would if you tried to cut corners. Buyers with good lawyers have saved fortunes when advised not to buy unsuitable properties – properties which ultimate ran into problems.

Which brings us to one of the most crucial roles performed by sound legal representatives: due diligence.

Samet Nangshe Viewpoint

Showcasing breathtaking views across Phang Nga Bay, Samet Nangshe is a local viewpoint that has gone from being an unknown hilltop to one of the most popular tourist attractions, centred in the tiny village of Tha Yu, tambon Khlong Kien, in Phang Nga province.

‘Discovered’ by a Thai photographer, Samet Nangshe has risen in popularity on social media and is currently one of the most visited locations outside of Phuket. The views from atop Samet Nanghse are outstanding, while the location is filled with unique photo opportunities.

Samet Nangshe consists of two viewpoints – a lower viewpoint and a higher one. Each offers spectacular views of Phang Nga Bay and the towering limestone karsts that jut out from the water. Although the viewpoint is stunning at most times of the day, it’s particularly beautiful at sunrise.

If you’re interested in sleeping atop Samet Nangshe, you can rent a tent for approximately 350-450 baht. There is an entry fee to ascend the hill to the top of the viewpoint. Parking is available, and the family of the land owner sells some local snacks and refreshments at the bottom of the pathway.

“Every year is a challenge” said Byron Jones, Managing Director of Media Business Services, organisers of Cape Panwa Hotel Phuket Raceweek. “But I think this year was the most challenging yet.”

A strong turnout of 31 boats and more than 450 sailors and friends bode well for another excellent Cape Panwa Hotel Phuket Raceweek. And it was indeed excellent, though perhaps for different reasons this year.

Storm cells on the first two days caused havoc to the racing and despite full days on-the-water for the Race Management team checking weather conditions from the island’s northern tip to southern tips, and as far east as was reasonable, the weather gods did not smile. A single race for each class over two days was the result of a lot of hard work by many people.

It is said that all good things come to those who wait; the second half of the regatta saw a turnaround in conditions and a busy schedule of racing to make up for the lack of it on the first two days.

Bang Pae Waterfall

at Khao Phra Thaeo National Park

Tucked away in the relatively rural district of Thalang District in the north of Phuket, Bang Pae Waterfall is a small yet impressive cascade. It’s located within Khao Phra Thaeo National Park, a large area of verdant hills that spreads across approximately 20 square kilometres, shrouded by lush foliage and dense jungle. Hiking to the waterfall is a thrilling adventure that puts you up close and personal with Thailand’s beautiful nature.

There is an entrance fee of 200 Thai baht to access the national park, but the experience really is well worth the price.

The path that leads to Bang Pae Waterfall is not treacherous, although it can be challenging at times. Before embarking on the hike, make sure to grab a bottle of water and put on sturdy shoes or boots. The trek to the waterfall is scenic. The path is dotted with large boulders and massive old trees with roots that twist and turn at every curve.

Along the way to the summit of fall itself, the river accumulates in natural pools and even smaller cascades, which make for relaxing spots to stop and catch your breath or dip your toes.

Reaching the largest section of the waterfall is a wonderful sight. The water surges down over large granite boulders and into the clear pools below. It is possible to swim here, although do be careful as the riverbed can be extremely slippery. The waterfall is surrounded by an array of tropical plants and flowers, and you’re likely to see a large variety of birds, insects and butterflies.

Ingredients (serves 4)

• 1 kg ‘Presa’ de Iberico pork I 1 pinch Flor de sal de Cádiz
• 1 pinch Sarawak black pepper, freshly ground
• 1 tbsp La Catredal de Navarra, Arbequina extra virgin olive oil

Method
The ‘Black Iberian Pig’, is a traditional breed of the domestic pig that is native to the Iberian Peninsula. 100% acorn fed for a distinctive flavour and texture, it is highly recommended to cook no more than medium well, and it’s absolutely safe.

One of the most sought-after cuts is the collar of the Iberico; some says this is the best... and for it, we carefully chose a ‘Flor de sal de Cádiz’, a ‘Virgin Sea Salt’ from the salt pans of coastal Spain, lower in sodium and richer in other minerals for a first massage. Followed by another massage with freshly ground Sarawak pepper from Malaysia, known to be one of the most peppery in the world, with a musky, earthy aroma and a mild flavour.

After resting the meat for at least 30 minutes, a final massage with La Catredal de Navarra, Arbequina extra virgin olive oil, balanced and fruity, it has a wide range of aromas, from the green olive to the mature fruit. The Presa shouldn’t be cooked more than medium and served sliced, accompanied by more of the condiments above and the side dishes you like. We like some flash-roasted little wild mushrooms with it!

About the chef
Executive Chef Francesco Greco

Executive Chef Francesco Greco has been working at Cape Sienna Gourmet Hotel & Villas since 2010, after a career of well over 20 years in well established luxury hotels and restaurants. Italian by birth, but with a truly cosmopolitan heritage, he came to Thailand in 2003 and, after he ‘found’ a wife and three kids, he’s not going back to Italy any more!

PLUM Prime Steakhouse, Cape Sienna Phuket
076 337300
www.capesienna.com

Open daily 6pm-10.30pm

Although this is my maiden voyage at The Boathouse, the beachfront boutique hotel is far from unfamiliar to me. Its stellar reputation for fine dining and unbeatable hospitality precedes it. News of my staycation is met with excitable envy from friends and colleagues who too have heard that The Boathouse is the place to be.

Tracing the history of the hotel, I discover that it wasn’t initially a hotel at all. It was both a dwelling for fishing boats and a popular restaurant. Rooms were added in answer to diners’ demands to stay the night, and it became affectionately known as “The restaurant with rooms.” Celebrated architect and artist Mom Tri Devakul later designed The Boathouse you see today, putting the hotel firmly on the map since 1989.

The Boathouse has held onto its roots, despite restorations, modernisation of its décor, and the rapid development of the neighbourhood surrounding it. Nods to its nautical past can be found at every corner, and the hotel retains a calm, noble presence on a busy road of souvenir shops, massage parlours and bars.

The restless neighbourhood is forgotten the moment the sliding glass doors close behind me and I’m greeted by Siriluk Watthaisong, one of the hotel’s affable reception staff. As she diligently checks me in, my attention is drawn down the corridor behind her where I spy the sea – a sight that doesn’t get any less thrilling with age – and the excitement for my stay truly sets in.

Pair leads me up to the top floor and into the luxe environs of the Hideaway Suite. And hide away I very well might, as my spacious lodgings have everything I could ask for. A plush king size bed takes centre stage, sprinkled with violet orchids and a handwritten welcome note from General Manager Eric Weber. The warm greetings extend to the 49-inch flat screen TV which lights up with a personalised message across a tropical screensaver.

Separating the bedroom and bathroom is a relaxation lounge complete with a cushion-clad chaise longue, floor-to-ceiling mirrors, flattering lighting and a wardrobe with towelling robes and slippers. Needless to say, I immediately commandeer the space and it becomes the walk-in wardrobe/dressing room I’ve always dreamed of.

The Boathouse team have left no stone unturned when it comes to the bathroom space. Indoors are twin washbasins, a deep rectangular tub complete with a colourful bath bomb and salts, and a lavish rain shower. Amenities, including mosquito repellent, are dispensed from refillable ceramic containers to the benefit of the environment and the aesthetics of the bathroom too.

Remarkably, this en suite has an en suite of its own. Outside stands another rain shower nestled behind carved wooden panels and next to pruned flowers and foliage. It boasts a spectacular, although worryingly expansive, sea view. Pair senses my mix of fascination and fear for my modesty and assures me that the terrace has been carefully designed so that any al fresco bathing will be totally private. I take her word for it.