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For the longest time, travellers to Thailand have traditionally headed to the north of the country for jungles, wilderness and mountains and to the south for sea, sand and sun. Yet with Khao Sok National Park right on Phuket’s doorstep, it doesn’t have to be like that – it’s actually possible to sunbathe on Phuket’s lovely beaches in the morning and find yourself in the almost untouched wilderness of Khao Sok in the afternoon.

And getting to Khao Sok is easy: Most tour operators can arrange transport and, with local roads in good condition (in the dry season), renting a car and driving yourself is also an option. The latter also gives you the opportunity to explore the national park on your own once you get there.

A network of smaller or larger trails snake their way through the park and, if you’re lucky (and stay quiet), you might be able to see some of the park’s rare wildlife. There is a 300-baht entry fee which comes with a detailed map of the park. If you’re not comfortable with roaming around on your own, guided tours can also be arranged at the park entrance.

Covering more than 700sqkm, Khao Sok National Park is a nature-lover’s paradise. It’s covered by one of the oldest evergreen forests in the world – believed to be over 160 million years old – complemented by huge limestone mountains that rise up here and there, dramatic waterfalls, inviting and cooling swimming holes, deep lakes and mysterious caves. With all this wilderness, the park is home to an astonishing array of wildlife, including wild elephants, gibbons, tapirs, tigers, deer and wild boar.

For mango emulsion
½ mango | ½ pc orange juice | 1 tsp lemon juice | 1 tbsp honey | ½ tsp Dijon mustard | ½ tsp red wine vinegar | salt to taste | 6 tbsp olive oil

For foie gras
Two foie gras, each ½ inch thick | black pepper | sea salt

For sweet cracked almonds
25gm butter | 25gm red sugar powder | 20gm brown sugar | 10gm orange juice | 13gm flour | 20gm almonds

For apple in honey red wine
30gm small apple balls | 20ml red wine | 3 tbsp honey | 2gm orange peel | cinnamon

Located in the Strait of Malacca, just off of Malaysia’s northwest coast, Penang’s strategic setting saw it become a thriving destination for traders travelling to Asia from Europe and, further afield, from the Middle East. Nowadays the island’s population has grown to 1.6 million and Penang still retains its role in the region as a melting pot of colonial architecture with delicious food, plenty of beaches and a rustic, almost vintage, urban style.

In September 2014, Phuket and Penang became sister cities. The decision was based on their historical parallels of Chinese immigration, rubber tree plantations and tin mines, as well as both housing a variety of interesting Sino-Portuguese shop-house buildings. Recently, Phuket was recognised by UNESCO as one of their ‘Cities of Gastronomy’ and, coincidentally, Penang’s George Town was granted UNESCO World Heritage Site status in 2008 for its long and cosmopolitan history. A two-hour flight from island to island, Phuket’s eclectic sister city Penang is ideal for an interesting, and different, break.

Penang is a veritable explosion of cultures; everywhere you look there are Chinese, Malay, Dutch, Indian, British and Portuguese influences; this is truly an island that functions on sensory overload. The streets are filled with hustle and bustle and around every corner there’s a Chinese shrine or Hindu temple with the familiar smell of incense wafting out.

The small lanes and alleyways of Penang come alive in the morning and maintain their momentum throughout the day; vendors sell everything from steamed buns and old-style black tea to rolled tobacco and Chinese herbal medicines and elixirs. There are flower vendors on every corner, fresh markets displaying exotic fruits and vegetables to wander through, a temple to visit or a coffee shop to settle down in with a good book and a cup of strong, local coffee.

Phuket Botanic Garden should be on your list of attractions to visit while in Phuket! The garden is in the Chalong area not far from Chalong Temple and features an amazing horticultural display split into 30 zones, each containing different species.

There’s a butterfly garden in addition to various other gardens: Herb Garden, Orchards, Sufficient Garden, Orchid Garden, Fern Garden, Cactus Garden, Rainforest, Japanese Garden, English Garden, Bali Garden, Water Lily Garden and a Palm Garden.

The Phuket Botanic Garden also serves as a research centre for many rare plant species. Take a picnic lunch and enjoy these immaculately kept tropical gardens. Open from 9am-4.30pm. Closed on Wednesday. The entry fee for non-locals is 500 baht for adults and 300 baht for kids.

Ingredients:

• 500 gm Phuket lobster
• 30 gm galangal
• 30 gm lemongrass
• 3 gm kaffir lime leaves
• 40 gm mushrooms
• 100 gm capsicum
• 10 gm young peppercorn
• 10 gm chilli paste
• 20 gm fish sauce
• 20 gm soya sauce
• 20 gm oyster sauce
• 2 pc lemon
• 20 ml fresh cream
• 2 gm coriander
• 10 gm red chilli
• baby tomatoes
• canola oil

Method:
Tom yam: Place stock, herbs and chilli paste in a saucepan and bring to boil. Add lobster shell and season with salt and fish sauce. Add mushrooms and tomatoes and finish with cream and lemon juice.

Phad med: Place the wok on heat and add oil. Add lobster, capsicum, mushrooms, onions and season with oyster sauce, soya sauce and chilli paste. Cook the stock for about 2-3 minutes and finish with 2-3 drops of lemon juice.

Phad prik Thai dam: Place the wok on heat and add oil. Add lobster, yellow capsicum, mushrooms, onions, young pepper corn and season with oyster sauce and soya sauce. Cook the stock for about 2-3 minutes.
Serve with steamed jasmine rice.