Cruise cuisine

Sunlight glitters across the surface of the Chao Phaya River as strong winds blow. Birds fly over the Manohra Cruise as if greeting the ship's crew. On both sides of the river young boys wave then leap into the water. For the next four hours the

Manohra Cruise's guests relax and forget their normally hectic lives.

Some people are content to stare at the shore. Most attend a Thai cooking class aboard the boat. "Our trip is unique because it combines cooking and sightseeing activities," says Wanida Khunthipmark, the cruise's spokeswoman.

The Manohra sails from the Marriott Resort and Spa's pier.

Floating down the River of Kings, guests learn about the life and culture of the people living along its banks. The Manohra stops at the Talat Rot Fi, a local market, where the boat's chef explains how to chose the freshest fruits and vegetables.

"We suggest how to choose fruits and vegetables and help people make their selections," says chef Orawan Piyapaisanskul.

However, she doesn't buy her own vegetables there since everything must be washed, peeled and cut in a hygienic environment before the cruise begins.

The Manohra moors beneath the Rama VII Bridge, then each guest is given a chef's toque, apron and a collection of recipes for the dishes they'll be cooking. The day's colourful ingredients are arranged in ceramics bowls, and a pan and pot are placed on the stove.

Iced lemongrass tea is served before Orawan begins her class with an overview of the five dishes that her students will be cooking. Today's menu features mu manao (spicy pork with chilli-lemon sauce), tom yam kung (hot-and-sour shrimp soup), kaeng khiew wan kai (chicken in spicy green curry), kung phat met mamueang (stir-fried shrimp with cashews and dried chillies) and man kaeng buat (sweet potatoes in coconut milk).

"We normally prepare four main courses and a dessert, but the menu isn't fixed. We'll prepare the menus that guests want," says

Wanida, who suggests that students alert the staff if they have advanced cooking skills. "Some people want to cook kaeng matsaman kai (chicken, potatoes and peanuts in a coconut-milk curry) rather than tom yam, because they think tom yam is too easy."

All students cook the easiest dish mu manao. From that point, cooking each dish is optional. Because there is only one stove on board, students must cook each dish one at a time. While the others are waiting, Orawan dispenses cooking tips.

Everyone eats the dishes as they're prepared. There is so much

food that no one eats again until dinner, long after the cruise has ended.

"There are a plenty of cooking classes in Bangkok, and most are pretty much the same. But this class is more interesting because of its setting," says Wanalee Lekapojpanich, 21, a third-year accounting student at Chulalongkorn University. "I think the atmosphere on board is much more stimulating. I'm really enjoying learning how to cook, as well as learning about life in riverside communities.

Carmen Grier, visiting from Cuba, was equally impressed with the cruise. "The market was an eye-opener, Thai culture at its best,"

Grier said. "The cooking class is a rewarding gastronomic experience. The elegance of Thai cuisine speaks for itself."

The English and Thai-language classes are 8am until noon Monday to Friday. Students who complete the Bt2,000 course get a certificate and an apron. A minimum of four students must book the class for the Manohra to sail. Reservations must be made three days in advance by calling (02) 477 0770 or by sending an e-mail message to manohra@minornet.com. Log on to www.manohracruises.com for more information.

Suwicha Chanitnun

The Nation