Day: September 2, 2014
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First-time in 137 Pillars House: Relaxing in Chiang Mai
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Fresh Mango Carpaccio with fresh Tuna, beetroot compote and simmered Shiitake mushroom served with avocado and lime mousse, mustard seed and tamarind dressing. Chargrilled fish fillet with garlic butter chili lime emulsion and vegetable “Misticanze”. French Baked Cheesecake with fresh berries compote sauce and spiral Tuile. There goes my diet. But,…