After a later afternoon shower, I had Benz drive me to Dhara Dhevi Chiang Mai, an opulent hotel on the outskirts of the city and home to one of my favourite luxury dining experiences. Le Grand Lanna. It had been such a good, albeit short, trip that I felt the need for a little decadence before my journey home the next day. So, off I headed on a culinary odyssey: Hors d’oeuvre Muang (grilled spicy sausage, chili paste, boiled vegetables, crispy pork skin), Jin-som kua gab kai song see (Wok-fried sour pork with salty preserved eggs and fresh garlic), Pla ga-phong thod gra-tiam prik-tha (Deep-fried fillet of sea bass with garlic and pepper) and Khao tang custard ma-muang gab ice cream gati (Crispy rice cracker with mango parfait and coconut ice cream) to finish. And all washed down with two o
