Andrew takes a tour of a tropical paradise and a favorite of travelers from around the world: Phuket. He ventures beyond the stunning beaches to discover the Thais who live in this part of the country embrace ...Go to Episode
Wat Chalong Street Fair
Andrew begins his journey in Phuket Town at the Wat Chalong Street Fair. He tastes crispy-fried salted grasshoppers, noodle soup with pork liver and beef stomach and intestines, noodle soup with liver and heart, Thai coconut balls and squid jerky.
Mor Mu Dong Restaurant
Andrew dines at a hidden restaurant made famous entirely by word of mouth. He samples stuffed mackerel, wasp larvae and stingray with local greens. Mor Mu Dong is open every day except the 15th of the month.
Andrew dines at a secluded beach restaurant on the northern end of the island. He eats sea cicada tossed in corn starch and fried with fresh garlic as well as sea cicada fried tempura-style.
Mai Khao Sub-District off Haad Sai Kaew Beach, Phuket, Thailand
Methee Cashew Nut Factory
Andrew visits a cashew factory and learns the labor-intensive steps that go into producing these pricey nuts. Wasabi cashews, chili cashews, Tom Yum soup cashews, sesame seed cashews and cashew apple juice are a few of the varieties that he samples.
9 Tilok-Uthit2 Rd. A. Muang Phuket 83000 26/3 Surin Rd. A. Muang Phuket 83000, Thailand
Bang Sak Center for Language and Computer Study
Andrew ventures off the island and visits a center devoted to redevelopment after the tsunami. Andrew hunts forest lizards and weaver ants and larvae for his dinner.
P.O. Box 35, Ampur Takua Paa Jangwat Phang Nga 82110, Thailand
Andrew visits a tiny fishing village where a local woman makes fish stomach sauce in front of her house. Andrew eats fried Mahi Mahi skin.
south of Khaolak National Park, Phang Nga, Thailand
Ban Bang Pat
Andrew ends up at a small Muslim fishing village that subsists entirely on seafood. He samples Thai fish curry with fermented fish stomach, crab curry and mello mello sea whelk.
Phang Nga, Thailand
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