[{"command":"settings","settings":{"pluralDelimiter":"\u0003","suppressDeprecationErrors":true,"ajaxPageState":{"libraries":"eJxLykmsqtRPyszXS8xKrNBJzkksLq7Uz8tPSdUpy0wtL9YHkxBJZIHc_JTSnFQA6WgX4g","theme":"andamanda","theme_token":null},"ajaxTrustedUrl":[],"views":{"ajax_path":"\/views\/ajax","ajaxViews":{"views_dom_id:645a07077babf41aff9df2f7f9b09f793b749146ee26ad7eda8d78767de96532":{"view_name":"things_to_do","view_display_id":"block_things_to_do","view_args":"29","view_path":"\/ajax\/things-to-do\/place-type\/29","view_base_path":"things-to-do-test","view_dom_id":"645a07077babf41aff9df2f7f9b09f793b749146ee26ad7eda8d78767de96532","pager_element":0}}},"user":{"uid":0,"permissionsHash":"7c716d794a5879b079b91974ea8e9753400e448fda613d43eca297a842cee435"}},"merge":true},{"command":"add_css","data":[{"rel":"stylesheet","media":"all","href":"\/sites\/andamanda\/files\/css\/css_cfm3VT2k7x1H8vkZK1w-922gcBf9ipUjd7OvZSUEk7o.css?delta=0\u0026language=en\u0026theme=andamanda\u0026include=eJxLykmsqtRPSixO1UnOSSwurtTPy08BsvOLUvVTikoLEnP0ErMSK3TKMlPLi_XBpF5ufkppTioAjC8WRg"},{"rel":"stylesheet","media":"all","href":"\/sites\/andamanda\/files\/css\/css_Fw_irJFf5shNSakjM6tpI4TUIPkqETaW45l4rIBnT8U.css?delta=1\u0026language=en\u0026theme=andamanda\u0026include=eJxLykmsqtRPSixO1UnOSSwurtTPy08BsvOLUvVTikoLEnP0ErMSK3TKMlPLi_XBpF5ufkppTioAjC8WRg"}]},{"command":"add_js","selector":"body","data":[{"src":"\/sites\/andamanda\/files\/js\/js_SafXxoIBlcMYH2B8ab7naRLsnGiOplkTzr4-hh50BS4.js?scope=footer\u0026delta=0\u0026language=en\u0026theme=andamanda\u0026include=eJxLykmsqtRPyszXS8xKrNApy0wtL9YHk2ABAL1xC-c"}]},{"command":"insert","method":"replaceWith","selector":".things-to-do-content  .views-element-container","data":"\u003Cdiv class=\u0022views-element-container\u0022\u003E\u003Cdiv class=\u0022view view-things-to-do view-id-things_to_do view-display-id-block_things_to_do js-view-dom-id-645a07077babf41aff9df2f7f9b09f793b749146ee26ad7eda8d78767de96532\u0022\u003E\n  \n    \n        \u003Cdiv class=\u0022view-header\u0022\u003E\n      \u003Cdiv class=\u0022view view-place-type view-id-place_type view-display-id-block_place_type_short_detail js-view-dom-id-664bdef20db1f759be94b936ce2808f60c85aac178cca6ae742674dc7bd044e5\u0022\u003E\n  \n    \n      \n      \u003Cdiv class=\u0022view-content\u0022\u003E\n          \u003Cdiv class=\u0022views-row\u0022\u003E\u003Cdiv class=\u0022views-field views-field-field-icon\u0022\u003E\u003Cdiv class=\u0022field-content\u0022\u003E  \u003Cimg loading=\u0022lazy\u0022 src=\u0022\/sites\/andamanda\/files\/styles\/thumbnail\/public\/2022-03\/food.png.webp?itok=TlW6-Zl1\u0022 width=\u002287\u0022 height=\u002287\u0022 alt=\u0022\u0022 typeof=\u0022foaf:Image\u0022 class=\u0022image-style-thumbnail\u0022 \/\u003E\n\n\n\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\u0022views-field views-field-name\u0022\u003E\u003Cspan class=\u0022field-content\u0022\u003E\u003Ca href=\u0022\/taxonomy\/term\/29\u0022 hreflang=\u0022en\u0022\u003ETraditional food\u003C\/a\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\n\n    \u003C\/div\u003E\n  \n          \u003C\/div\u003E\n\n    \u003C\/div\u003E\n    \n      \u003Cdiv class=\u0022view-content\u0022\u003E\n          \u003Cdiv class=\u0022views-row\u0022\u003E\n\u003Carticle about=\u0022\/node\/190\u0022 class=\u0022node node--type-place node--view-mode-content\u0022\u003E\n\n\t\n            \u003Cdiv class=\u0022field field--name-field-place-image field--type-image field--label-hidden field__item\u0022\u003E  \u003Cimg loading=\u0022lazy\u0022 src=\u0022\/sites\/andamanda\/files\/styles\/width_480\/public\/place\/Food%20-%20Apong.jpg.webp?itok=umg2Fl4h\u0022 width=\u0022480\u0022 height=\u0022360\u0022 alt=\u0022\u0022 typeof=\u0022foaf:Image\u0022 class=\u0022image-style-width-480\u0022 \/\u003E\n\n\n\u003C\/div\u003E\n      \n\n  \u003Cdiv class=\u0022node__content\u0022\u003E\n\t\t\u003Cdiv class=\u0022place-title\u0022\u003E\u003Cspan class=\u0022field field--name-title field--type-string field--label-hidden\u0022\u003EApong\u003C\/span\u003E\n\u003C\/div\u003E\n    \n            \u003Cdiv class=\u0022clearfix text-formatted field field--name-field-place-summary field--type-text-long field--label-hidden field__item\u0022\u003E\u003Cp\u003EApong is a snack with influences from south India\u003Cbr\u003E\nThis is the local version of south Indian appom, a thin, crispy crepe-like flatbread made from rice flour. On Phuket, it\u2019s made with a pinch of sugar, and is served as breakfast or a sweet snack, usually from street vendors Phuket Town.\u003C\/p\u003E\u003C\/div\u003E\n      \n  \u003C\/div\u003E\n\n\u003C\/article\u003E\n\u003C\/div\u003E\n    \u003Cdiv class=\u0022views-row\u0022\u003E\n\u003Carticle about=\u0022\/node\/189\u0022 class=\u0022node node--type-place node--view-mode-content\u0022\u003E\n\n\t\n            \u003Cdiv class=\u0022field field--name-field-place-image field--type-image field--label-hidden field__item\u0022\u003E  \u003Cimg loading=\u0022lazy\u0022 src=\u0022\/sites\/andamanda\/files\/styles\/width_480\/public\/place\/Food%20-%20Mee%20Hun.jpg.webp?itok=ceOojQ9X\u0022 width=\u0022480\u0022 height=\u0022360\u0022 alt=\u0022\u0022 typeof=\u0022foaf:Image\u0022 class=\u0022image-style-width-480\u0022 \/\u003E\n\n\n\u003C\/div\u003E\n      \n\n  \u003Cdiv class=\u0022node__content\u0022\u003E\n\t\t\u003Cdiv class=\u0022place-title\u0022\u003E\u003Cspan class=\u0022field field--name-title field--type-string field--label-hidden\u0022\u003EMee hun\u003C\/span\u003E\n\u003C\/div\u003E\n    \n            \u003Cdiv class=\u0022clearfix text-formatted field field--name-field-place-summary field--type-text-long field--label-hidden field__item\u0022\u003E\u003Cp\u003EMee hun is basically a noodle served with pork broth. Comprising thin, round rice noodles fried with soy sauce and served with a small bowl of pork broth, this dish has all the makings of a Chinese origin story, however, local legends says that the dish was invented in Phuket.\u0026nbsp;\u003C\/p\u003E\u003C\/div\u003E\n      \n  \u003C\/div\u003E\n\n\u003C\/article\u003E\n\u003C\/div\u003E\n    \u003Cdiv class=\u0022views-row\u0022\u003E\n\u003Carticle about=\u0022\/node\/188\u0022 class=\u0022node node--type-place node--view-mode-content\u0022\u003E\n\n\t\n            \u003Cdiv class=\u0022field field--name-field-place-image field--type-image field--label-hidden field__item\u0022\u003E  \u003Cimg loading=\u0022lazy\u0022 src=\u0022\/sites\/andamanda\/files\/styles\/width_480\/public\/place\/Food%20-%20Kanom%20Jeen.jpg.webp?itok=VThkSJoZ\u0022 width=\u0022480\u0022 height=\u0022360\u0022 alt=\u0022\u0022 typeof=\u0022foaf:Image\u0022 class=\u0022image-style-width-480\u0022 \/\u003E\n\n\n\u003C\/div\u003E\n      \n\n  \u003Cdiv class=\u0022node__content\u0022\u003E\n\t\t\u003Cdiv class=\u0022place-title\u0022\u003E\u003Cspan class=\u0022field field--name-title field--type-string field--label-hidden\u0022\u003EKhanom jeen (k\u00e0\u00b7n\u014fm jeen)\u003C\/span\u003E\n\u003C\/div\u003E\n    \n            \u003Cdiv class=\u0022clearfix text-formatted field field--name-field-place-summary field--type-text-long field--label-hidden field__item\u0022\u003E\u003Cp\u003EThin, round rice noodles served with curry-like toppings form a common base for dishes found across Thailand. But the people of Phuket are particularly fanatical about k\u00e0\u00b7n\u014fm jeen \u2013 a breakfast staple on the island. The favorite local topping is nam ya pu, a spicy coconut milk-based curry with crab, served southern-style with a huge selection of herbs, vegetables, fruit and seasonings that are meant to be mixed with the noodles and curry.\u0026nbsp;\u003Cbr\u003E\n\u0026nbsp;\u003C\/p\u003E\u003C\/div\u003E\n      \n  \u003C\/div\u003E\n\n\u003C\/article\u003E\n\u003C\/div\u003E\n    \u003Cdiv class=\u0022views-row\u0022\u003E\n\u003Carticle about=\u0022\/node\/187\u0022 class=\u0022node node--type-place node--view-mode-content\u0022\u003E\n\n\t\n            \u003Cdiv class=\u0022field field--name-field-place-image field--type-image field--label-hidden field__item\u0022\u003E  \u003Cimg loading=\u0022lazy\u0022 src=\u0022\/sites\/andamanda\/files\/styles\/width_480\/public\/place\/Food%20-%20Naam%20prik%20kung%20siap.jpg.webp?itok=iU5ihnh4\u0022 width=\u0022480\u0022 height=\u0022360\u0022 alt=\u0022\u0022 typeof=\u0022foaf:Image\u0022 class=\u0022image-style-width-480\u0022 \/\u003E\n\n\n\u003C\/div\u003E\n      \n\n  \u003Cdiv class=\u0022node__content\u0022\u003E\n\t\t\u003Cdiv class=\u0022place-title\u0022\u003E\u003Cspan class=\u0022field field--name-title field--type-string field--label-hidden\u0022\u003ENaam prik kung siap (n\u00e1m pr\u00edk g\u00fbng s\u00e8e\u00b7ap)\u003C\/span\u003E\n\u003C\/div\u003E\n    \n            \u003Cdiv class=\u0022clearfix text-formatted field field--name-field-place-summary field--type-text-long field--label-hidden field__item\u0022\u003E\u003Cp\u003EThailand is home to countless varieties of nam phrik, chili-based dips with varying recipes from province to province. Phuket\u2019s contribution to the genre combines shrimp paste, fresh chilies, lime juice, sugar and, most notably, the eponymous smoked shrimp. As elsewhere, the dish is served with a platter of fresh and par-boiled herbs and vegetables.\u003C\/p\u003E\u003C\/div\u003E\n      \n  \u003C\/div\u003E\n\n\u003C\/article\u003E\n\u003C\/div\u003E\n    \u003Cdiv class=\u0022views-row\u0022\u003E\n\u003Carticle about=\u0022\/node\/186\u0022 class=\u0022node node--type-place node--view-mode-content\u0022\u003E\n\n\t\n            \u003Cdiv class=\u0022field field--name-field-place-image field--type-image field--label-hidden field__item\u0022\u003E  \u003Cimg loading=\u0022lazy\u0022 src=\u0022\/sites\/andamanda\/files\/styles\/width_480\/public\/place\/Food%20-%20Moo%20Hong.jpg.webp?itok=ZL2LGDUc\u0022 width=\u0022480\u0022 height=\u0022360\u0022 alt=\u0022\u0022 typeof=\u0022foaf:Image\u0022 class=\u0022image-style-width-480\u0022 \/\u003E\n\n\n\u003C\/div\u003E\n      \n\n  \u003Cdiv class=\u0022node__content\u0022\u003E\n\t\t\u003Cdiv class=\u0022place-title\u0022\u003E\u003Cspan class=\u0022field field--name-title field--type-string field--label-hidden\u0022\u003EMoo hong (m\u014fo hong)\u003C\/span\u003E\n\u003C\/div\u003E\n    \n            \u003Cdiv class=\u0022clearfix text-formatted field field--name-field-place-summary field--type-text-long field--label-hidden field__item\u0022\u003E\u003Cp\u003EMoo hong takes the form of fatty cuts of pork braised in brown sugar and sweet soy sauce with garlic and black pepper. It\u2019s one of the headlining dishes of the Baba-Nyonya genre, a blend of Chinese and local cooking styles and ingredients, and can be found at slightly more upscale restaurants across the island, such as the charming Raya, located in a former mansion in Phuket Town.\u003Cbr\u003E\n\u0026nbsp;\u003C\/p\u003E\u003C\/div\u003E\n      \n  \u003C\/div\u003E\n\n\u003C\/article\u003E\n\u003C\/div\u003E\n    \u003Cdiv class=\u0022views-row\u0022\u003E\n\u003Carticle about=\u0022\/node\/185\u0022 class=\u0022node node--type-place node--view-mode-content\u0022\u003E\n\n\t\n            \u003Cdiv class=\u0022field field--name-field-place-image field--type-image field--label-hidden field__item\u0022\u003E  \u003Cimg loading=\u0022lazy\u0022 src=\u0022\/sites\/andamanda\/files\/styles\/width_480\/public\/place\/Food%20-%20Mee%20Hun_0.jpg.webp?itok=Vr9uNPOl\u0022 width=\u0022480\u0022 height=\u0022360\u0022 alt=\u0022\u0022 typeof=\u0022foaf:Image\u0022 class=\u0022image-style-width-480\u0022 \/\u003E\n\n\n\u003C\/div\u003E\n      \n\n  \u003Cdiv class=\u0022node__content\u0022\u003E\n\t\t\u003Cdiv class=\u0022place-title\u0022\u003E\u003Cspan class=\u0022field field--name-title field--type-string field--label-hidden\u0022\u003EMee hun\u003C\/span\u003E\n\u003C\/div\u003E\n    \n            \u003Cdiv class=\u0022clearfix text-formatted field field--name-field-place-summary field--type-text-long field--label-hidden field__item\u0022\u003E\u003Cp\u003EMee hun is basically a noodle served with pork broth. Comprising thin, round rice noodles fried with soy sauce and served with a small bowl of pork broth, this dish has all the makings of a Chinese origin story, however, local legends says that the dish was invented in Phuket.\u0026nbsp;\u003C\/p\u003E\u003C\/div\u003E\n      \n  \u003C\/div\u003E\n\n\u003C\/article\u003E\n\u003C\/div\u003E\n    \u003Cdiv class=\u0022views-row\u0022\u003E\n\u003Carticle about=\u0022\/node\/181\u0022 class=\u0022node node--type-place node--view-mode-content\u0022\u003E\n\n\t\n            \u003Cdiv class=\u0022field field--name-field-place-image field--type-image field--label-hidden field__item\u0022\u003E  \u003Cimg loading=\u0022lazy\u0022 src=\u0022\/sites\/andamanda\/files\/styles\/width_480\/public\/place\/Food%20-%20Oh%20Eaw.jpg.webp?itok=TNwTERmt\u0022 width=\u0022480\u0022 height=\u0022360\u0022 alt=\u0022\u0022 typeof=\u0022foaf:Image\u0022 class=\u0022image-style-width-480\u0022 \/\u003E\n\n\n\u003C\/div\u003E\n      \n\n  \u003Cdiv class=\u0022node__content\u0022\u003E\n\t\t\u003Cdiv class=\u0022place-title\u0022\u003E\u003Cspan class=\u0022field field--name-title field--type-string field--label-hidden\u0022\u003EOh eaw (oh \u0103a\u00b7ou)\u003C\/span\u003E\n\u003C\/div\u003E\n    \n            \u003Cdiv class=\u0022clearfix text-formatted field field--name-field-place-summary field--type-text-long field--label-hidden field__item\u0022\u003E\u003Cp\u003EShaved ice is a virtually universal dessert, but Phuket\u2019s hyper-sweet, brightly colored, beloved version stands out from the crowd. This icy dessert includes gelatinous cubes made from banana starch and kidney beans, which in Thailand are considered dessert, the lot resplendently drizzled in red syrup.\u003C\/p\u003E\u003C\/div\u003E\n      \n  \u003C\/div\u003E\n\n\u003C\/article\u003E\n\u003C\/div\u003E\n    \u003Cdiv class=\u0022views-row\u0022\u003E\n\u003Carticle about=\u0022\/node\/180\u0022 class=\u0022node node--type-place node--view-mode-content\u0022\u003E\n\n\t\n            \u003Cdiv class=\u0022field field--name-field-place-image field--type-image field--label-hidden field__item\u0022\u003E  \u003Cimg loading=\u0022lazy\u0022 src=\u0022\/sites\/andamanda\/files\/styles\/width_480\/public\/place\/Food%20-%20Oh%20Tao.jpg.webp?itok=0o126hhf\u0022 width=\u0022480\u0022 height=\u0022360\u0022 alt=\u0022\u0022 typeof=\u0022foaf:Image\u0022 class=\u0022image-style-width-480\u0022 \/\u003E\n\n\n\u003C\/div\u003E\n      \n\n  \u003Cdiv class=\u0022node__content\u0022\u003E\n\t\t\u003Cdiv class=\u0022place-title\u0022\u003E\u003Cspan class=\u0022field field--name-title field--type-string field--label-hidden\u0022\u003EOh tao (oh \u0111\u00f4w)\u003C\/span\u003E\n\u003C\/div\u003E\n    \n            \u003Cdiv class=\u0022clearfix text-formatted field field--name-field-place-summary field--type-text-long field--label-hidden field__item\u0022\u003E\u003Cp\u003EOh tao is also a common street food \u0026nbsp;item in Phuket sold by numerous street food vendors who often serve it wrapped in a banana leaf. Chinese in origin, Oh tao is typically made by combining boiled taro root, oysters, eggs, flour, garlic, onions, dried chilis, crispy pork rind, bean sprouts, and soy sauce.\u003C\/p\u003E\u003C\/div\u003E\n      \n  \u003C\/div\u003E\n\n\u003C\/article\u003E\n\u003C\/div\u003E\n\n    \u003C\/div\u003E\n  \n          \u003C\/div\u003E\n\u003C\/div\u003E\n","settings":null}]