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This might sound like a simple dish but it was my favourite that day. The smoky fragrance of the fried egg wafted through as soon as this was laid on the table, urging me to shoot this as fast as I could so that I could start eating this sooner.
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And you could tell from the browned exterior that this was perfectly fried. Fried with cha-om (acacia leaves), it was presented as delicately rolled-up strips of egg not solely for a prettier presentation, but to give more bite to it as well.
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This was generously accompanied by fresh raw vegetables, of which there's also a flower hand-carved by Chef Khun Nipaporn herself. Don't forget the dip, it's a classic Thai sauce named Nam Prik Kapi based on fermented shrimp paste and fiery birds’ eye chillies.
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