Bangkok 7 Book Table

[Charo Lemucchi]

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While there will be a slew of Thai dishes you could never stomach such as red ant eggs (an Isaan delicacy), water buffalo skin (my sister-in-laws favorite), or deep fried chicken intestines (great with beer), whatever Thai food you do choose to eat, you should eat it in the same manner as Thai people do.

The spoon (usually a table spoon) is used to bring food to your mouth. The fork is used to manuveur your food around your plate and onto the spoon. Generally, spoon in the right hand; fork in the left.

Individual table settings will not have a knife. Knives are used in the kitchen-not the dining table. Meat is served already cut-up into bite sizes. When you do need to cut something on your plate, Thais will use the spoon.

Rarely at restaurants or Thai homes will white rice be served in individual servings. If ordered separately, rice is usually served on a small plate that can be shared with the table. Sticky rice is often served in individual containers (more on sticky rice later), but white rice is not.

My only justification is that although nam pla prik(RTGS: nam pla phrik), or sometimes called prik nam pla, is considered ordinary, its presence cannot be ignored. This meal accompaniment is one of the most ubiquitous items in the Thai cuisine. Everywhere you look, you see it. On make-shift tables set up by street food vendors. On the tables of sit-down type of restaurants. On your family dining table. On the seasoning table in every corner of every food court. In a tiny bowl that comes with the plate of fried rice you order. In a little rubber band-fastened plastic bag nestled inside your fried rice to-go box.

Chef Jay Fai wears a wool cap and safety goggles to ward off the heat from the charcoal fires in the alley where she cooks all of the restaurant's meals. She is such a perfectionist that she doesn't let anyone on her staff do the cooking. Lillian Suwanrumpha/AFP/Getty Images hide caption

"I got here at 7:30 [a.m.]," says 24-year old Kashmira Velji, from Austin, Texas, who was determined to try Jay Fai after viewing the chef's star turn on the recent Netflix special Street Food. Never mind that the restaurant doesn't open for lunch until 2 p.m.

"Everybody we've met on this trip, nobody we've talked to who's been here actually made it inside to eat," she says. "They told us that they'd gotten here at 9 or 10 [a.m.], that they'd been number 30 on the list and they couldn't wait that long to get food. So I was like, we're showing up [early] and we're getting a table."

"I've never had anything like this before," Velji says between bites. "I'm not making it up, I'm not exaggerating, it's actually amazing. Like, it's light and airy but it's also ... hardy," she says, somewhat puzzled. "Our first bites were very intense. We kind of just stayed silent and were in shock at how good it tastes."

"It's so fresh, and it's a really big lump," he says. "And the way that she fried it, it's not very oily, it's not greasy at all. When you cut it open, it just oozes this creaminess inside and you go 'wow.' It's unbelievable."

"Actually, I don't normally order tom yum because I know that I'm going to be disappointed at most places," he says. "It's very difficult to execute well, very difficult to do it justice like this," he says. "The one here I order every time."

"It tastes just like the soup, but it's dry," she says. "It's exactly the same flavors of the tom yum soup, but instead of slurping it, I'm chewing it and I'm still getting all those sour, spicy flavors," she says. I ask her how that's possible. She shakes her head. "She's magic, man. I don't know. She's got a special power. She's superhuman."

"Now, I'm just looking at all these people lined up outside," Velji says. "We have the best seats. We have the best food. Everybody out there is staring at us, and we're in here enjoying the best meal we'll probably ever have," she says, motioning to the 30 or so people waiting outside in the blistering heat. "We're smart girls to show up that early. We're doers."

"It's faster to cook when using charcoal, to stir-fry vegetables," Jay Fai says. "The charcoal makes everything very hot very quickly. Just don't put too much oil," she warns. "Put lots of chicken broth. The vegetables will be crispy and fresh and taste good."

"They can't do it. This is very hard to do," she says. "It's not that I don't want them to do it, I do. But even when they watch me, they can't remember anything." And it's not just her staff she doubts. "The new generation, I can tell you, they can't do it to my level. I do things quickly and keep the quality good, too," she says.

Her real name is Supinya Jansuta, but everyone calls her Jay Fai. It roughly translates to "Sister Mole," a reference to a birthmark next to her nose. She says she learned to cook from her mom, who sold noodle soup with pork and chicken.

"To be a cook, you need skill. I didn't go to school, but I lived and cooked with my parents. When we went out to eat in a restaurant," she says, "I would watch them cook and taste the food, poke it around the plate and look at what ingredients they were using. Then I came back to experiment at home."

Some told her it wouldn't work. She didn't listen. And her business grew. Fast. Enough for her to buy the shop house where she's been cooking for the past 40 years. She starts cooking as soon as the restaurant opens and doesn't stop until it closes well after midnight.

They called again. She politely declined again. The third time they called, she gave the phone to her daughter, who immediately understood why they were calling and told her mother she had to go. Which she did, though she had to be helped to the stage when her name was called. "I stood there dumbfounded," she says. "They asked me how I felt and I said, 'I'm in shock.' "

"The last time I talked to her, she said that she was admitted to the hospital and she was actually afraid she could not come back and work here anymore," he says. "I would say selfishly, I hope that she could go on and on. I don't know how many years," he says. "But I just hope as long as possible. This is something I cherish. I love street food. And this is the quintessential street food of Bangkok," he insists. "I can say 100% it is not hype. It's that good."

But it ain't cheap. A three-dish meal here can set you back about $75, in a country where you can get a decent meal on the street for less than $2. And there's been some sniping about it online. "This is something that upsets me quite a lot," Suparat says. "I can guarantee you most of them have never come here. If they had, they would not complain."

The two young women from Texas aren't complaining. "It was worth it 100%," Velji says. "This is probably going to be the cheapest Michelin star meal we'll ever have." Wong agrees completely. "In the United States, we pay $75 to go out on a Saturday night and it's not even memorable," she says.

The racquet club on Sukhumvit 49 has a couple of good tables. Quite expensive if you have to pay for a day pass just to play table tennis but worth it if you also fancy a swim, playing tennis, badminton, squash or anything else they have.

Tilt table test is one of the test the doctors use to help evaluate the cause of fainting spell particularly the Autonomic Nervous System Dysfunction or neutrally-mediated syncope.

Patient will be strapped to a table with a foot rest, on supine-horizontal position. The test room will be quiet and the light will be dimmed down. The table can be tilted from horizontal position to upright or near upright position.

Blood pressure and pulse will be monitored throughout the test. There will be protocol of degree of tilting the patient upward and timing of observation. Some patient may need medication to induce more blood pressure and heart rate change

With street vendors on busy corners, luring us in with wafting smells of pots of stock boiling away. We found a place that was just a 3 minute walk from where we stayed in Silom, Bangkok. Convent St, turned out to be our breakfast, lunch and dinner options most days. Lucky for us we discovered this treasure on our first day here.

Fresh egg noodles and wontons placed in the bottom of the bowl, after being blanched for a minute. Greens placed on the top, along with a few slices of barbeque pork, shallots and fried onions sprinkled over the top. Finally the pork and chicken stock was poured over the top and then the steaming bowls were hurried to our table.

It was then left up to us what to do next, a choice of condiments on the table to spoon out the appropriate flavours that pleased us. Creating our own unique bowl of soup, I preferred to leave it simple and add a little of the vinegared chilli juice. While I started slurping at my noodles, Roy was conducting a science experiment to create just the right flavour.

We are Roy & Lizzie an Aussie couple, who started food & travel blogging back in 2008, documenting our adventures, food discoveries, different cultures, and the natural world. We are here to inspire more people to leave their table and explore the world.

So you love Thai food, but do you know how to eat it "correctly"? Yes there is a right way of doing it, and there are some important Thai dining etiquette to know as well! Of course you can eat food however you want to eat it, I'm here to argue that eating Thai food properly will actually make your meal taste better. Not to mention you won't look like a clueless tourist if you go to Thailand! Let's dive in.

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