Thai food has plenty of ways to make an impression before meat enters the conversation. The fragrance of herbs worked into a sausage, the heat of freshly pounded gaeng paste, and the competing textures of a well-assembled Miang Kham. These are the foundations of The Mindful Table, a collaboration between JW Marriott Khao Lak Resort & Spa and Chiang Mai's SUKJAI by Pata Obasan. At Ta-Krai, the resort's Thai restaurant, familiar dishes become a study in how much of their charac