Nestled amongst trees by the river, the Ruan Pak Good restaurant is a cooling respite in the Chang Klang district.
Sited by the shallow freshwater river that flows from nearby hills, the cooling weather grows fresh greens.
Organic Greens – Pak Koot
Ruan Pak Koot restaurant is famous for creating many healthy dishes from Cyathea gigantic (Phak Koot) Pak (a vegetable fern) that villagers pluck from the mountain.
Once termed valuelessly, it is now a famous green with a fresh, addictive taste.
With organic vegetables that are homegrown from the garden right next to the kitchen, the Thai Herbal Food sound deliciously green, fragrant and healthy.
Even the non-vegetarians in the group enjoyed the fresh taste of the vegetables cooked.
For once, we didn’t have a hearty meal full of meat. This one is light and packed with nutrients, and we felt great after a delightful lunch by the river.
Living by the river has its privileges.
A man who lives by the river has been described as a tree planted by water whose roots are deep in the stream. In the heat of summer, its leaves remain green and even in droughts; it does not stop producing fruit.
Butterfly Pea Flower Drink is also known as Clitoria ternatea, is a creeper plant that grows profusely.
The beautiful blue flowers of this vine resemble the shape of human female genitals hence its Latin name.
Butterfly Pea Flower Tea
Subtle in flavour, full of anti-oxidant, known to aid digestion and tastes excellent with mild honey or even a twist of Thai fragrant lime, this tea is easy to make.
Take five fresh or dried butterfly pea flowers (either works equally well)
Hot water – 1 cup
Honey to taste
Steep the flowers in hot water for 10 minutes or until the flowers turn pale and the water turns blue.
Add honey to taste and best serve chilled.
Pak Koot Restaurant
The stillness of the jungle with the mountains in the background beckons.
A raised deck for a distance view of the river.
A serene view of the river.
Another view of the restaurant.
Colourful bags of water hanging on the eaves of the roof.
They bottled fresh juices that are mild and made from flowers.
A raised deck for “sitting” on the floor.
A salad with spicy tammang-dala chilli dip. Clockwise, raw cucumber blanched Pak Koot, raw aubergine, raw long beans, blanched bitter groud and raw winged bean, also known as the four-angled bean.
Stir-fried Pak Koot is served with a fresh Butterfly Pea Flower.
Pak Koot served in Kaeng Liang soup.
Pak Koot in clear vegetarian soup.
Omelet with the banana flower is crispy and flavorful.
A fragrant dish of fried mushrooms with herbs that tasted amazing.
The boy and girl statues on elephants to greet visitors as they enter the Ruan Pak Good restaurant.
