Time to talk about one out of the thousands of good restaurants in Chiang Mai. Today We went for Royal Project cafe, restaurant, and shop on Huaykaew Rd.
One the reasons to go there is, like in our case, to buy some good flower seeds for our home, some very nice cookies or other interesting food, garden and ceramic product made from hill tribes.
The restaurant is perfect for lunch, but as they closed at 05:30 pm it is maybe not the best place for dinner.
The reason (or one of the reasons) we love to come in this restaurant is that the food are organic and they use the herbs, plants, and flowers that would have been in the food before this hectics modern internet time. So the food gives a wonderful pleasant feeling 🙂
One of the very delicious juice they make, are made of this flower Clitoria ternatea, commonly known as Asian pigeonwings, bluebell vine, blue pea, butterfly pea, cordofan pea and Darwin pea. It has a lot of names and are used in most of Southeast Asia and maybe also in other parts of the world.
“In Southeast Asia the flower is used as a natural food colouring. In Malay cooking, an aqueous extract is used to colour glutinous rice for kuih ketan (also known as pulut tai tai or pulut tekan in Peranakan/Nyonya cooking) and in nyonya chang. In Kelantan, east part of Malaysia, by adding a few buds of this flower in a pot while cooking white rice will add bluish tint on the rice which is served with other side dishes and such meal is called nasi kerabu. In Thailand, a syrupy blue drink is made called nam dok anchan (น้ำดอกอัญชัน), it is sometimes consumed with a drop of sweet lime juice to increase acidity and turn the juice into pink-purple. In Burmese and Thai cuisines, the flowers are also dipped in batter and fried. Butterfly pea flower tea is made from the ternatea flowers and dried lemongrass and changes color depending on what is added to the liquid, with lemon juice turning it purple”
This flower is used very often in Thai dessert like this one…
And the rest of the food – absolutely fantastic 🙂 🙂 🙂