After fun-loving foodies began flocking to its soggy deck to eat among the lapping sea, a flood-hit riverfront restaurant in Thailand has become an unusual eating destination.
Instead of empty seats and tables, the Chaopraya Antique Café is as busy as ever, offering “hot-pot surfing,” as the smart proprietor describes it.
This is the place to go if you prefer your meal washed down with plenty of water.
The first diners come shortly after the water reaches the top of the parapet.
Soon, the terrace is packed with careless patrons gleefully tucking in as if dining in a downpour were the usual.
The wait staff, some of whom are wearing rubber boots, take little steps through the swirl, which rapidly climbs to a height of more than 50 cm (20 inches).
The restaurant, which is located in Nonthaburi, Thailand, near Bangkok, debuted in February in a riverbank site that suits the restaurant’s ancient architecture and décor well.
However, the river’s water level was raised by a recent strong tropical storm and substantial monsoon rainfall.
When you factor in the tides, you get everyday flooding.
It might have been disastrous coming so soon after a months-long coronavirus shutdown.
Instead, it has become so popular as a result of attention in Thai media that guests must make reservations.
Siripoj Wai-inta, 24, stated as he chewed his breakfast with water creeping up his shins, “This is a great atmosphere. During this flood crisis, this has become the restaurant’s signature attraction. So I wanted to challenge myself and try out this new experience.”
The experience has been termed “hot-pot surfing” by the proprietor.
You find out why when a passenger boat passes by. Everyone anticipates the joyful race to escape getting soaked by the wave, and with one passing every 15 minutes, no one is disappointed.
Titiporn Jutimanon, a TV host, is opening his first restaurant. He was concerned about what might happen if the waters arrived.
According to Titiporn Jutimanon, “It turns out the customers have a great reaction. They are happy. We can see the atmosphere of customers enjoying the experience of eating in the water. So a crisis has turned into an opportunity. It encourages us to keep the restaurant open and keep customers happy.”
The best part, he claims, is that it allows him to keep his employees happy by keeping them employed.
So, even in these trying times, the only thing that needs assistance is the restaurant itself.
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