June is the early vacation time in northern Europe, and the upcoming Midsummer is a sacred feast. Midsummer occurs during the Thai green season (May-October) which is the season for many perennial vegetables, while the annual vegetables prefer the cool season (November-February).
Lunch at Dokmai Garden, Chiang Mai, Thailand. Cold and hot home-made and home-grown rosella drinks (Hibiscus sabdariffa), Thai omelette with Dokmai Garden duck eggs and stuffed with our own organic vegetables such as shallot and camembert leaf (Acacia pennata), a noodle dish with generous additions of vegetables, fried vegetables of the season and our signature dish ‘Nived surprise’: a red curry with chicken fillet and dried strips of our organic kaffir lime leaves. In May and early June we may at times offer this dish supplemented with Thai truffles (please order ahead). Jasmine rice is most suitable for such a dish.
Text: Eric Danell
Photo: Liz Morrell