Bangkok Part 3

This is a letter I wrote to my grandson Blake, whose surrogate Hungry Blake is accompanying me to this conference for international school educators. I had told him that I was going to a fancy pool party and would take pictures of the exotic foods that were to be served.

Dear Blakers,

Well if you woke up feeling hungry, it is because the reception last night was a real bummer. I walked over to the big pool area where the reception was held. It had been decorated very nicely with lanterns and there were local young women dancing and singing, but the singing was, shall we say, strained and dissonant to the western ear. There were about a thousand hungry teachers who, when they know there is free food and drink, circle and circle the buffet like vultures over carrion. (You need to look up some of these words as part of your continuing education)

When I could get close enough to the food stations, which was a real challenge, I noticed that most of it was really what they call western food, as opposed to local food.  Hunks of ham, dozens of roasted chickens, and oodles of pig parts I couldn’t identify, were being hacked and tossed on plates for the multitudes, who appear to have not eaten in several days.  The only local stuff was a noodle station but they were already out of noodles by the time I got there.  There was something that looked like Sushi, but all the good bits were gone and what remained had not improved in the 90-degree heat.  Even the wine, which was really not very good, was warm, as was the beer and juices so I decided that it would be best to skip dinner, rather then eat bad food or risk getting sick.

So you can imagine how Hungry Blake and I were looking forward to breakfast this morning.  After a brisk walk on the crowded sidewalks, there are no parks or running paths here since we are on the edge of a river right downtown, I headed back to the hotel to wash up and go to breakfast.  Boy, did we eat well this morning.

For starters we had little sweet Chinese bananas. They are only about three to four inches long and are delicious.  Papaya, guava and watermelon were also available and I had to be careful not to eat too much of them since I was saving myself for the main course.  Today I chose to have pineapple fried rice with cashews, grilled salmon with ginger and garlic, cauliflower and carrots in a Thai red curry sauce that really opened up my sinuses, and some crisp pickled assortment of vegetables to go with the curry.  Every time my mouth got too hot from the curry, I would take a sip of my peppermint tea and that cooled things off for the next bite.  Goodness, everything tasted so wonderful that I might not eat again tonight!

I’m told there is a food market tomorrow morning, not too far from the hotel. If so, you can be sure that Hungry Blake and I shall be there to see what is available and hopefully to take some pictures.  More later, love opa.

Bangkok Part 2

Over Egypt

I had a lovely seven-hour nap and we have just crossed the Red Sea, two hours out from Abu Dhabi.  I’m following the flight on a moving map and just realized that Israel is not marked. They have the Sinai Peninsula marked but no Israel.  It’s like Abdul said to the Map Maker,  “Hey I got an idea, if we don’t show it on the map maybe it will go away!”

Anyway the flight has been just fine. Especially since the Puligny-Montrachet flowed freely and the Saint Julien was a perfect foil for the cheese course.  I only had the meze, which were lovely, having had the tuna in the lounge.  Aside from the food and drink, all of which is top shelf, there are two things that stand out on this carrier, as opposed to the last long flight I had in business on United. The first is the interior of the plane. These are both almost identical 777 aircraft, they both have 40 business class seats with about the same amount of pitch and width. The difference is that United has eight across (2-4-2) in a crazy herringbone pattern with some seats facing forward and other backward so that you have zero privacy since you are always looking at the person in front of you.  Etihad has only four across staggered seating so that everyone has access to an aisle, no dreaded middle seats, which shouldn’t exist in business anyway.  The seating is one-two-one which gives everyone lots of space and privacy.  The pillows are huge and comfortable and the duvet is attractive and functional.

The other big difference is in the personnel who work for the airline.  They are all extremely well trained, polite and seeming happy in their work. They are constantly moving about the cabin to see if you need anything, the toilets are cleaned after every use, and the smiles are wide and for real.  I’m not picking on United, I understand that most of the US legacy carriers are about the same, but when you can fly a foreign carrier for less money and get more service and comfort, I’m all for it.

Our flight landed a bit early and after the normal transit procedures, I was in the lounge waiting for the next flight while Skyping with Cindy. I must say I was none too thrilled to be back in the Middle East! I had almost forgotten the many things I am not fond of, but my stay was short and the connecting flight was as pleasant as the first and in no time I was in Bangkok.

I depart today on a rather short trip to Bangkok to attend a conference.  Several years ago I took a much longer trip around the world and accompanying me was Flat Kalie.  Flat Kalie was a laminated cut out figure representing my granddaughter Kalie Hayes.  I would take photos of her everywhere I went and write little stories about what we saw and ate and experienced and sent them to Kalie who would read them in class and follow our adventures on a map.

Today, I’m traveling with Hungry Blake, who is standing in for the real thing who is in school in Florida.  Hungry Blake is a mouse pad with Blake’s photo on it and he and I are going to be eating lots of strange and wonderful food.  Blake is the most adventurous eater I know.  He loves grilled octopus for breakfast, garlicky spicy angulas for lunch and a heaping helping of squid in black sauce pasta for dinner.  I thought he would be the best companion to experience Middle Eastern and Thai food, so we are off tonight at 22:30 for Abu Dhabi, connecting tomorrow for a three-day visit to Bangkok.  Can’t wait!file:

Hungry Blake

The driver arrived right on time to take me to Dulles.  Staff were waiting at the curb to guide me to the check in.  I kept thinking they have the wrong man, but didn’t break the spell.  I was soon escorted to the Etihad Lounge, which is huge, well staffed and filled with delights. The bar is like something from an old movie with all of the bottles displayed on glass and with mirrors behind them. The staff isn’t terribly well verse with alcoholic drinks but they do pour a mean glass of vintage Champagne.  

The receptionist was thrilled to hear about Hungry Blake and  was happy to pose for a photo with him. They offer a full dinner at lovely set tables for those who want to go right to sleep after takeoff.  I had a little tuna which was great and took a photo of the menu so that Blake can tell me what he would have had.  I asked for a wine list and they asked what I wanted. I said Petite Chablis and they said ok!! What kind of Lounge is this???  The wine was delightful and now we are getting ready to board so I’ll end this and attach a few photos and continue in Abu Dhabi or Bangkok!  Best to all, William and Hungry Blake

The Lounge Menu

Blake at Ethiad