Watcharaphong Saechere, a general practitioner at Bumrungrad International Hospital, always cooks his own dinner when he's home, and prefers simple dishes. As a full-time doctor he has very little time to relax, and his meal must be cooked easily, filled with available ingredients and be served within a very short period of time.

Boiled chicken with Chinese wine is one of his favourites.

"It came from one of my mum's menus, learned from her days at home. She's the smartest cook I've ever known," says Dr Watcharaphong. "Ginger gives this soup a full flavour. Topping it with a fried egg stirs up the sweetness of the soup. It tastes delicious because of Chinese wine, which adds a different dimension to it."

Dr Watcharaphong also enjoys creating his own pudding recipes and sharing the result with friends and family. His steamed Thai melon cake uses the tang Thai melon, which he says is great for people who are on a diet because it is not too sweet.

BOILED CHICKEN WITH CHINESE WINE

INGREDIENTS
(Serves four)

METHOD

In a saucepan, stir the ginger and olive oil over medium-high heat until pale yellowish. Add Chinese wine, salt and the water. Add the chicken and boil until done. Place in soup bowl.

Meanwhile, preheat oil in a frying pan over medium heat. Then fry eggs, sunny side up, place them on top of the bowl and serve.

STEAMED THAI MELON CAKE

INGREDIENTS
(Serves 10)

METHOD

Scrape the flesh of the melon, then combine with flour and sugar in a large bowl. Mix in salt and pour in the coconut milk. Whisk until the ingredients are well blended.

Press into an ungreased 20x20cm pan, then place on a tray of water in oven and steam for one hour. Remove and let cool for at least 15 minutes.

Recipe and pictures courtesy of Bumrungrad Hospital.