Here, there is no dazzling international prize; here, no lavish decoration, here, no double, triple waiters around you to serve. But it is such an apartment in the unpretentious old high-rise on the Chaonan River that has become the "holy place" in the eyes of foodies. Nang Gin Kui, which translates directly to "sit, talk, eat", is the most apt name for this holy place. The boss Austrian Mr. Florian , came to Thailand ten years ago and liked this surprise, no winter country. A few years later, he met his angel, Ms. Kat, who is also the proprietress of this private kitchen. Thank you fate, let us also have the opportunity to taste the private dishes made by the angels. The boss personally brought the first pre-dinner snack, watermelon with small salted fish. Don't underestimate the food that sounds no longer ordinary, Xiao Xue was lucky enough to eat once at the APAC Bangkok Summit in 2004, when the mayor, the handsome boy Apshi introduced himself to the Thai Royal cuisine. This dish is rarely available in ordinary restaurants. The second dish is pineapple and meat sauce, unique. The salty and sweet pineapple in the meat sauce are stirred together, and the foreigner next to it said it was really "Christmas in the mouth". I guess it was the joy of the little Margot eating New Year's Eve dinner. This kind of surprise appetizer has passed 6 times, and the cabernet sauvignon recommended by the boss has also pushed the cup for more than half an hour, and every guest in the restaurant has also understood about it. In addition to the first group of Swiss couples who come together, they will travel to Thailand for almost a month every year. There are also a bunch of German and Hong Kong couples who like to come from Hong Kong to play. The furthest couple is also Swiss, because the boyfriend is studying in Thailand, so he flew over to reunite. This restaurant is romantic and suitable for couples. If you bring children, it is best to be a little older. The last pre-dinner was asparagus with shrimp, salmon and salmon, a Western-like dish with Thai chili sauce and lemon, a perfect blend of East and West ingredients and sauces. I also admire Florian's intentions, the dishes are from light to thick, from sweet to salty to spicy, constantly challenging your taste buds. After some pre-course and friends, romantic night view of the Chao Phraya River, and countless interesting stories, everyone sat down and began to enjoy the first main course, miscellaneous soup. By the way, there is no menu here, so translation is almost impossible, can only be eaten by a similar name. At most, tell the boss what taboo is, you can entrust your stomach to them. The second is chicken coconut milk soup, which can be seen everywhere in Thailand, but this one has a strong soup, strong color, strong taste, and the feeling of coconut juice made a cheese. Even Thais give a thumbs up. The third is pork curry with Thai rice, although the portion is not large, but after so many pre-cooked dishes, it is also eaten solid, not afraid of wasting ingredients. After the first bite, the rich sauce plus the tender meat, there is a kind of intuition that is afraid of adding weight. There are two kinds of desserts, a mango milk pudding, a refreshing lemon juice ice cream, very particular.