"It's not surprising. Rak bua is naturally sweet. I make a mean Chinese-style lotus root stir fry. I'll make it for you sometime." The key was to balance the sweetness of the lotus root with the savory flavor of the meat so they complement, not overpower one another.

"This is good. Well-cooked. The lotus root has the texture of a boiled potato, which is just right. What did you have?"