Savor the islands of Thailand from both shores of the Isthmus of Kra. Join Robert & Morrison in Thailand as we explore the hidden food treasures of Thai southern regional cooking on the Andaman Sea & Gulf of Siam. We’ve packed three delicious cooking classes in this short FoodTOUR. Begin in Bangkok sampling the best from that capital’s largest fresh food market, plus a cooking class of central Thai favourites; we then fly to upmarket Samui island on the Gulf of Siam for exquisite seafoods. Later, fly to the Andaman Sea and holiday favorite Phuket to taste Thai-Chinese fusion delights, flavors of Malay and Mon ethnic dishes, and historic Sino-Portuguese architecture. 5 star and deluxe accommodation with guaranteed late check out, daily breakfast, most meals and banquets, market tours, plus domestic flights, airport transfers and hosted personally by cookbook author Robert Carmack and textile designer Morrison Polkinghorne. Our final night’s gala French/Belgium repast is especially prepared for our group by a Michelin-starred chef. Great hotels, delicious food, wonderful company. That's our Globetrotting Gourmet® winning recipe.               DATES >>   THAILAND: 4-9 JUNE 2010   >>   BURMA/MYANMAR: 10-19 JUNE 2010
	Savor the islands of Thailand from both shores of the Isthmus of Kra. We’ve packed three delicious cooking classes in this short FoodTOUR. Begin in Bangkok sampling the best from that capital’s largest fresh food market, plus a cooking class of central Thai favourites; we then fly to upmarket Samui island on the Gulf of Siam for exquisite seafoods. Later, fly to the Andaman Sea and holiday favorite Phuket to taste Thai-Chinese fusion delights, flavors of Malay and Mon ethnic dishes, and historic Sino-Portuguese architecture. 5 star and deluxe accommodation with guaranteed late check out, daily breakfast, most meals and banquets, market tours, plus domestic flights, airport transfers and hosted personally by cookbook author Robert Carmack and textile designer Morrison Polkinghorne. Our final night’s gala French/Belgium repast is especially prepared for our group by a Michelin-starred chef.   Our tour begins and ends in Bangkok, with a special market tour and cooking class in the kingdom’s capital. For those with international flights directly to Phuket, skipping the capital, contact us about special rates for just Phuket and Samui islands.   Earn a Free night at the 5-star Sofitel Centara Grand in Bangkok! Combine both our Thailand Islands Idyll + Myanmar/Burma food tours, and we’ll give you airport transfers, and a free hotel night on 9 June. We’re also offering a discounted Bangkok-Rangoon/Yangon airfare for those combining both tours.
	Friday, Day 1, 4th June - - - O/Night Bangkok
	You will be personally met at Bangkok’s new Souvarnabhumi airport and whisked to the 5-star newly-renovated comfort of the Sofitel Centara Grand Hotel. We’ve guaranteed upgraded rooms, with welcome gift. This hotel has it all: ultra convenient location, seven restaurants on site, close to the weekend Chatuchak flea market, and adjacent to one of the city’s busiest shopping malls, plus other malls and eateries within easy walking distance nearby. Better yet, there’s direct train links to downtown, free shuttle to the nearby sky train, as well as complimentary hotel shuttle to city centre. (Check with the front desk for the schedule.) Or just take a cab – taxis are cheap and plentiful here. We’ll also give you a list of some of our favourite things to do in Bangkok, plus where to eat. During your free time, indulge in a traditional 2-hour Thai massage. Thai massage – a combination of pulling and stretching – is called “the lazy man’s exercise.” And it’s something not to miss – either at the hotel or even cheaper at numerous legitimate massage parlours around the city. We’ll provide you a list of some of our favourites. Caution: you’ll easily become addicted.
	Saturday, Day 2, 5th June B L - O/Night Ko Samui
	Bangkok: market + cooking class. Meet at breakfast for a group introduction, then we are off to vast Aw Taw Kaw vegetable market. Learn to identify Thai greens and fruit with the hotel chef, and sample typical snacks. We return to for a cooking class and lunch. We’ve requested typical central Thai dishes for today’s instruction, plus learn to peel grapefruit like pomelo, and watch a dessert made before your eyes. Lunch included, then head back to your room to refresh and pack prior to our late afternoon departure to the resort island of Samui. We’ve guaranteed late check out this afternoon, which allows you last minute shopping at the adjacent shopping centre; or perhaps an afternoon swim before your flight. A light meal is served on board, then it’s welcome to Ko Samui, one of Thailand’s most fashionable island destinations. We’ll give you a short orientation to of the island’s most famous beach and night strip, prior to arrival at the hotel. Then you are off on your own for an exciting late Saturday night of ribaldry along Chawaeng beach. There’s ample selection of late night restaurants and bars to choose from, both in the hotel, or within easy walking distance.
	Sunday, Day 3, 6th June B L - O/Night Ko Samui
	When you dive into Samui’s beautiful gulf waters, you’ll appreciate it’s lauded reputation. We’ve chosen a great 5-star property on central Chaewang Beach, where you’ll learn about Thai cuisine in a relaxed atmosphere, plus swim and sun to your heart’s content. Included today is a morning tour of local markets with the chef to teach all about regional ingredients, followed by a hands-on cooking class of typical southern Thai dishes, and lunch. Return late afternoon for a hands-on fruit and vegetable carving class. We’ve left the remaining evening free for you to explore Samui on your own. Our hotel location is in the heart of night time activities, with a plethora of restaurant choices within walking distance. Or travel further afield by taxi, using our Guide to Samui favorites.
	Monday, Day 4, 7th June B L - O/Night Phuket
	After an early breakfast, catch a morning flight to Phuket, and check into upgraded deluxe villas especially decorated in a Sino-Portuguese style to reflect the island’s heritage. (Alt: after check in and fresh up, group around the pool at noon for a simple cooking demonstration and lunch of Phuket favourites: nam prik goong siep shrimp dip, and gaeng Kati coconut curry, and gaeng tai pla, plus a Chinese-influenced vegetable stir fry. ALT: For lunch, head off to Phuket’s most famous eatery for a unique Thai island menu especially created for our group, followed by a sunset cruise sailing the emerald and azure waters around Phuket and to Phi Phi island. The scenery is exquisitely breathtaking, and lazy in the extreme. Dress for the sun and sand, and cocktails at dusk. The remaining evening is free, making it an ideal opportunity to attend one of the island’s night club attractions. The stage for the mega spectacle cum theme park Phuket Fantasea is literally a Vegas-style show of Thai and Asian culture, while the island’s transvestite cabarets are world class. On our last visit, some 11 elephants graced the stage of Phuket Fantasea, and the show has rightly been called a “theatrical masterpiece.” It is also extremely touristy. Travel: about 40 minutes from Patong Beach. Show time: 21:00 hours, although earlier for buffet dinner, or for adjacent theme park activities. Alternatively, Simon Cabaret can never be called a drag, but as for its performers, well that’s another issue… Extravagant costumes and glamorous performers masquerading from all nationalities, the show is held in a 600 seat auditorium, and great value. Within walking distance to our hotel, or take a tuktuk. Two showtimes: 19:30 and 21:30. Please inquire about reservations, as our local tour company will book this directly for you, and arrange transport.
	Tuesday, Day 5, 8th June B L D O/Night Phuket
	Breakfast food stalls typically sell out very early. Consequently, we’re offering an optional morning market tour today, while sleepy heads can join the group a couple hours later. As Phuket’s history is heavily imbued with 19th century Straits Chinese migration to work its tin mines, traditional morning meals here include rice gruel congee (jok), steamed buns and dim sim. Other influences include Mon (Burmese) khanom jeen noodles, classical Thai khao gaeng assortments of curries and rice, and Malay Moslem fare. (Please note, those departing early may miss your hotel breakfast this morning; market breakfasts covered by us to compensate.) We’ll then walk through Old Phuket Town, first to its local morning market, then along its Sino-Portuguese architectural treasures. We’ve commissioned an architectural specialist to join our group this morning, to give us a better understanding of the island’s heritage, plus visits to the town’s building treasures, and its brand-new Chinese cultural centre. The remaining afternoon is free, until we re-gather for our gala dinner. Our hosts tonight are Michelin-starred chefs hailing from Belgium, and Cory Ringolet and Marc De Schrijver serve the most rarefied Continental cuisine on the island. Dinner includes one glass of champagne, compliments of us, but order other bottles per couple, a la carte.
	Wednesday, Day 6, 9th June B - - Bangkok
	After breakfast, morning is at leisure, and a final indulgence at beach or pool before check out. En route to the airport, we’ll stop at a couple of the island’s leading food emporiums, plus time permitting, a gem and pearl factory, where you’ll see jewellery handcrafted before your eyes. Our mid afternoon Bangkok arrival time gives you convenient connection for onward travel for evening international flights. If you require additional pre- or post- tour nights in Bangkok, please let us know as we are happy to make your reservation. For those continuing with us to Myanmar/Burma, tonight’s complimentary accommodation is again at the Sofitel Centara Grand.
	BURMA/MYANMAR 10-19th June
	BURMA/MYANMAR: 10-19 JUNE 2010           In Burma/Myanmar tour colourful provincial festivals rarely seen by western tourists. Accommodation at 5-star in Rangoon/Yangon experience colonial grandeur. Daily breakfast, most meals, private coach throughout, all hosted personally by cookbook author Robert Carmack and textile designer Morrison Polkinghorne. Delicious food, great company, sumptuous hotels. What more can you wish?               read on.....
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