Floyd’s Thai Food. Keith Floyd

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      On this early Bangkok morning, the waiter brings me a bowl of plump, duck red Thai curry. I am drinking apple juice, it is six o’clock in the morning and yet the Intercontinental Hotel, where I am staying for free, is buzzing. Multilingual businessmen are eating with one hand while the other clamps their mobile phones to their ears. If you suffer from a hangover or jetlag, there is nothing better than this exquisite spicy food I am eating. My very good friends at Pakistan International Airways kindly flew me to Bangkok, but by the global scenic route (of course, I am not complaining because the flight was free – thank you, PIA) and, I must say, the in-flight Pakistani food is delicious. The reason I am wrecked at breakfast time like a wet sack of rice is because I flew from Heathrow to Lahore, from Lahore to Islamabad, from Islamabad to Hong Kong and Hong Kong to Bangkok and did not sleep a wink.

      My driver, Pata, is waiting to take me away on this Sunday morning to the huge market where I will have another breakfast, this time of succulent, ripe mango and creamy sticky rice. A hawker, standing behind his mobile kitchen, built on an elaborate tricycle, laughs with charming disbelief when I request crushed, dried chillies to be sprinkled on my mango. That, washed down with the milk from a freshly decapitated coconut, has brought me and the morning back to life. For four hours I walk up and down the crowded stalls, while my photographer is taking pictures.

       A superb meal aboard Pakistan International Airways.

       Naheed Tabassum, a charming member of the crew.

       My good friend Mr John Nielsen of the Intercontinental Hotel, Bangkok.

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