“The cemetery? You mean that cemetery flower can be eaten?” My sceptical exclamation is met with an enthusiastic nod by the rather dashing gentleman standing next to me. Pointing to what looks like a frangipani tree just in front of us, Chris Parry, the founder of Johor Green, a not for profit organisation focused on sustainability, explains that the Thais actually coat the flowers of the Plumeria plant in flour and fry them.
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