Help us plan our next trip to Thailand & Cambodia!

Christian and I are heading to Thailand in less than 2 months...yippee!  We’re super excited and just starting to get into planning mode and we’re looking for foodie recommendations from all of you!  What were your favorite foods that we must try (besides everything from what I hear!), favorite restaurants in Bangkok, island shacks, picnic spots, cooking classes, etc...   As of right now we’re planning to go to Bangkok, Chiang Mai, lots of beaches/islands in Southern Thailand (tbd) and Siem Reap in Cambodia.  But we’re flexible, so let’s hear what you have to say and I promise to bring lots of photos back to share!
Tunisian Spiced Lamb with Chard

One word...DELICIOUS!  And honestly, really easy as well.  This is a great weeknight meal and I think it may be the best Chard that we’ve ever made...the shallots, dates and toasted pine nuts just compliment the chard so perfectly that I was actually sad when we we’re out.  I seriously would encourage you to double the chard part of the recipe...it’s that good.
Thai Red Curry with Kabocha Squash & Shrimp
This is a recipe I stumbled upon because I had a Kabocha squash lying around the house from a recent farmers’ market trip...so I turned to the trusty google and found this FABULOUS and EASY recipe on Epicurean.com.  My husband loves Thai food and he thought that this was restaurant quality...we’ll definitely be making this one again, yum! http://www.epicurean.com/featured/thai-red-curry-with-kabocha-squash.html  
Gnocchi with Radicchio, Pancetta, Pine Nuts & Rosemary
I love making gnocchi...especially on a cloudy Sunday afternoon with a glass of wine in hand, fun and relaxing.  The one trick is that you really do need a potato ricer to get the gnocchi to be the right consistency.  I’ve tried other methods and shortcuts before, but finally had to give in and get a potato ricer and it’s worth it (great for uber-creamy mashed potatoes as well!).  This flavors in this recipe from the December 2010 Bon Appéitt are divine...but I don’t know how you go wrong with pancetta and rosemary.
Julia Child’s Coq au Vin

What can I say...it’s Julia Child’s Coq au Vin!  Cognac flaming, wine bubbling, careful and precise sautéing of onions and mushrooms....all resulting in an amazingly delicious Sunday dinner (I know the menu said Friday, but we got a little busy and had to switch things up). To be fair, it’s a bit of a labor intensive dish, but most of Julia’s classic dishes are and the payoff is well worth it.  Flavorful and succulent chicken, melt in your mouth onions and mushrooms, and a sauce that you’ll be tempted to lick off your plate!