Ake and Bong were very fun and interesting guides. Our grouped lives hanging out with them and learning about life in Thailand. Ake helped us get braver with street food, and helped us try some new things. As a vegan though, I wasn’t too happy. We had a morning glory dish which I later realized is made with oyster sauce (and sometimes fish sauce). Pineapple fried rice was ordered which is served with prawns on top. I was told the rest is vegan so I can eat it too, but when we’re talking about vegan food on an expensive food tour, it wasn’t really acceptable. Additionally the pad Thai was ordered without shrimp for me, and I had to inform them I don’t eat egg either. If I was told they can’t do vegan, I wouldn’t have booked this tour, but for a food tour that boasts vegan options/modifications, it wasn’t something I could relax and enjoy. There were other veganized dishes, like roti without eggs and milk that were fun, but most of dishes still weren’t up to par. At the last stop where we had a larger meal together, we had tried all of the dishes before. Other than the fruit juices, nothing was really new to us at the last stop. We were even asked if we’ve all had pad Thai before, to which we were explained we had, and they still ordered so. So, it felt very tame and slightly disappointing. We didn’t leave hungry, and it was still a good time, but I don’t think for the price it was worth it.

Was a great time hanging out with Jekky in Ari...as if we were old friends :) She found us amazing food and navigated a few dietary restrictions along the way (wife vegetarian and me pescatarian). Highly recommended.

We arrived at Chef Jk's place and were greeted by her cheerful attitude and treated us like her close friends. After she asked what we'd like to have for lunch, we walked to the nearby local wet market to pick up some fresh vegetables, fish and meat for our lunch. We could see that Chef Jk is a regular as every store in the market knows her. After that we took a Tuk Tuk back with our groceries and started chopping the vegetables and herbs. Chef Jk was quick to engage her guests as she teach us how to peel and chop as well as preparing the charcoal for cooking in a traditional Thai style. She uses claypot as part of her cooking which is very traditional and unique cooking style in the urban Bangkok city. Cooking the traditional way might take a longer time but the result was very well worth it! We sat on the floor on the traditional Thai cusion and a bamboo table and had fried fish and garlic, sweet and sour stir-fry and beef massaman- a type of Thai curry (well-balanced of sweet and salty and good ratio of coconut milk, best massaman I've had!) And for dessert we had the famous mango sticky rice in which Chef Jk used her signature blue rice (natural dye from flower)! Overall, great food, great ambiance and great company!