Fah Thai Magazine March/April 2018 - Infight Magazine of Bangkok Airways

fahthaimag

Fah Thai is the inflight magazine of Bangkok Airways. It is YOUR MAGAZINE. It is distributed with our compliments on all Bangkok Airways flights. We hope you enjoy it.

MAR-APR 2018

OUR GOOD

FOODS ISSUE

KNOW WHAT MAKES

A THAI SWEET

HAVE INTENSE ENCOUNTERS

IN CHENGDU

ANCIENT RECIPES

REDEFINE THAI FOOD

COMPLIMENTARY COPY


OVERTURES

FEATURES

16 IT’S SHOWTIME

Our calendar roundup includes

a circus, book fair and a music

festival in a season of stellar

performances in Asia, plus news

of a Bangkok Airways route that

goes from one northern capital to

another – Chiang Mai to Hanoi.

20 LIGHTEN UP

The heat is on, and it’s time to be

kinder to summer skin. A lighter

touch begins with our product

suggestions for skin nourishment in

beguiling light fragrances.

22 FEEL COOL, BE HOT

Feel more than fine with your

summer style with bold prints

in muted colours from your

favourite brands.

24 INNERMOST KRABI

For every blue route on the waters

of Krabi is a green route as well.

We provide a guide to verdant

pathways leading you inland to

quiet rows of mangrove trees

and villages.

28 FROM THE HEAVENS

Cool yourself from within. Khao

Chae, the fragrant dish originally

made for the gods and royalty can

now be enjoyed by everyone,

recipe included.

44 FÊTE AND EAT

Colourful powders may be the

headlining act of the Holi Festival;

but we shine the spotlight on an

equally important feast for the

eyes: the food.

60 BORDERING ON

ANCIENT

Thai eats rely on a history lesson

from its food culture that goes

back in time.

70 CHENGDU

BEYOND RED

Red may be the colour of Chengdu’s

spicy cuisine, but we’ll also tell

you what else there is to savour.

80 THAI SNACKS

Sweet nibbles are everywhere

in Thailand. We share inside

knowledge on the popular ones

so that you, too, can enjoy.

70

Masterful

Creations

In Chengdu

6

7


HAPPENINGS

CORPORATE

When we’re not up in the air, we keep our ears

to the ground for the latest and greatest in

trends and events.

92 BANGKOK

94 SAMUI

96 PHUKET

100 CHIANG MAI /

CHIANG RAI

102 PATTAYA /

TRAT

104 CHENGDU /

CHONGQING /

GUANGZHOU

106 HONG KONG

108 SINGAPORE

109 KL

110 PHNOM

PENH /

SIEM REAP

112 DANANG /

PHU QUOC

114 VIENTIANE /

YANGON

115 MUMBAI

MALDIVES

118 NEWS

Bangkok Airways holds events to thank loyal

customers and continue our social responsibility

programmes.

124 ROUTE MAP

128 AIRCRAFT INFO

CHECKING OUT

130 HANOI

Indulging in pho soups and Vietnamese drip

coffee is closer to reality with flights between

Chiang Mai and Hanoi.

This month’s

cover:

Chefs give

Thai food a

new spin from

forgotten

recipes.

44

Colours for

a Holi Fest

8


MESSAGE FROM THE PRESIDENT

On behalf of Bangkok Airways, I’d like to convey my gratitude for your support and

thank you again for flying with us.

As you already know, aside from our services that work in consistent collaboration

with flight schedules, Bangkok Airways operates and manages 3 domestic airports of

Samui, Sukhothai, and Trat. We realise that the convenience of getting in and out of the

airport becomes crucial to people from all walks of life. In ensuring ease of travel, on

hand are limousines and taxis, providing on the spot options. Additionally, on January

9, 2018, our airline signed an agreement together with Thailand’s Department of Land

Transport to provide public buses for travellers to commute between the 3 airports and

city centres, including main tourist attractions and bus terminals for more convenience

and options for travellers. These new transport services come with the reassurance of

safety standards to be closely monitored and administered with government support.

In addition to offering better service quality in managing our three airports

mentioned above, we’re also excited to announce our new expansion route of

Chiang Mai to Hanoi (Vietnam) once a day using our ATR72-500 planes with seating

for 72 people. We begin service on this route on March 25, 2018.

Again, I express sincere thanks for your trust in Bangkok Airways and we maintain

the commitment to not disappoint you, our valued customers. We look forward to

continue giving you our best in services.

ในนามของสายการบินบางกอกแอร์เวย์ส ผมมีความยินดีเป็นอย่างยิ่งที่ได้ต้อนรับท่านผู้โดยสารทุกท่าน

และขอขอบคุณที่ท่านเลือกเดินทางกับเรา

ท่านผู้โดยสารทุกท่านคงทราบกันแล้วว่า สายการบินบางกอกแอร์เวย์สนอกจากจะให้บริการเที่ยวบิน

ตามตารางบินแล้ว เรายังมีสนามบินอีกสามแห่งภายใต้การจัดการของบริษัทฯ ได้แก่ สนามบินสมุย

สนามบินสุโขทัย และสนามบินตราด เราคำนึงถึงความสะดวกสบายของผู้โดยสารในการเดินทางเข้าถึง

และออกจากสนามบิน โดยปัจจุบันเราจัดให้มีบริการรถแท็กซี่และรถลีมูซีนสำหรับลูกค้า ซึ่งการเพิ่ม

ช่องทางการเดินทางเข้าถึงและออกจากสนามบินแต่ละแห่ง เป็นการช่วยอำนวยความสะดวกและเพิ่ม

ทางเลือกในการเดินทางแก่ท่านผู้โดยสารมากขึ้น และเมื่อวันที่ 9 มกราคม 2561 ที่ผ่านมานั้น โดยความ

สนับสนุนจากกรมการขนส่งทางบก บริษัทฯ ได้ลงนามในบันทึกความร่วมมือในการจัดให้มีรถโดยสาร

สาธารณะเพื่อเชื่อมระหว่างสนามบินกับชุมชน แหล่งท่องเที่ยวและสถานีขนส่ง ภายใต้การควบคุม กำกับ

ดูแลมาตรฐานความปลอดภัยและคุณภาพการให้บริการอย่างใกล้ชิดจากภาครัฐ

นอกจากการยกระดับคุณภาพการให้บริการภายในสนามบินทั้งสามแห่งแล้ว บริษัทฯ ยังมีการ

ขยายเครือข่ายการบินอีกด้วย โดยจะเปิดเส้นทางบินใหม่ เชียงใหม่-ฮานอย (ประเทศเวียดนาม)

ในวันที่ 25 มีนาคม 2561 สำหรับเส้นทางบินใหม่นี้ ให้บริการทุกวัน วันละ 1 เที่ยวบิน โดยเครื่องบิน

แบบ ATR72-500 ความจุ 72 ที่นั่ง

ผมขอขอบคุณผู้โดยสารทุกท่านที่เชื่อมั่นในการบริการของบางกอกแอร์เวย์ส เราจะยังคงพัฒนาการ

บริการให้ดียิ่งๆ ขึ้นไป เพื่อตอบโจทย์ความต้องการของผู้โดยสารโดยจะค ำนึงถึงความพึงพอใจสูงสุดของท่าน

กัปตัน พุฒิพงศ์ ปราสาททองโอสถ

Captain Puttipong Prasarttong-Osoth

กรรมการผู้อำนวยการใหญ่ | President, Bangkok Airways Public Company Limited

10


IS THE

GOLD WINNER

PEARL AWARD

2017

BEST PHOTOGRAPHY

BANGKOK AIRWAYS PUBLIC

COMPANY LIMITED

99 Mu 14, Vibhavadi Rangsit Road,

Chom Phon, Chatuchak, Bangkok

10900, Thailand

www.bangkokair.com

ADVISORY BOARD

Mr. Prote Setsuwan

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Vice President - Ancillary Revenues

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Business Services - Ancillary Revenues

PUBLISHER

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Bangna, Bangkok 10260, Thailand

Tel. +66 2744 4975

Fax. +66 2744 5271

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Email: chaovanee@mpmith.com

EDITORIAL

Email: editorial@fahthaimag.com

Editorial Director Somtawin Chanyawong

Editor-in-Chief Anutra Ungsuprasert

Senior Editor Nawa Acosta Wright

Deputy Editor Sarita Urupongsa

Contributors

Bussara Boonboot

Chalotorn Payomyol

Chusri Ngamprasert

Kay Choomongkol

Mark Pochaw

Nawarat A Wright

Nicola Hil

Passakorn Hongthong

Phoowadon Duangmee

Prachi Joshi

Richard Augustin

Sarita Urapongsa

Sirin P Wongpanit

Veena Thoopkrajae

Photo Editor Thewin Chanyawong

Contributing Photographers

Apichat Sukhunnee

Chanathip Nantachaibancha

Dolnapha Ram-Indra

Kay Choomongkol

Mark Pochaw

Neha Mathur

Permboon Wongpanit

Wichit Kongsiangsung

ART

Creative Director JyeShen Koo

Graphic Designer Pongtorn Khaoplag

Contributing Stylist Saranya Ariyakul

PRODUCTION

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“FAH THAI” is the in-flight magazine of Bangkok Airways Public Company

Limited and is edited and published by MPMI Group Co., Ltd. All articles and

photographs published herein are created by the authors and photographers

at their own discretion and do not necessarily represent the views of the

airline. Bangkok Airways holds no responsibility or liability arising out of the

publication of such articles and photographs.

All information correct at press time. All rights reserved. No part of this

magazine may be reproduced, stored in a retrieval system or transmitted in

any form or by any means without the prior written permission of Bangkok

Airways Public Company Limited and MPMI Group Co., Ltd.

12


ESSENTIAL NOTES TO GUIDE YOUR TRAVELS

Water Themed

It’s the season for all things water –

from a festival of non-stop splashing to

fruits that give us their juicy best.

In the Asian summer, it’s the watermelon

that’s our best bet for a thirst quencher.

NEWS AND EVENTS 16 / BEAUTY AND HEALTH 20 / STYLE 22 / THAILAND TREASURES 24 / A TASTE OF THAILAND 28 /

FRUITFUL FINDS 30 / ARTS & CULTURAL MATTERS 32 / CHECKED IN 36

15


OVERTURES

NEWS AND EVENTS

2018

NOW -24MAR

HONG KONG

A CELEBRATION OF THE ARTS

Hong Kong welcomes a performance arts

extravaganza starting late February when the

Hong Kong Arts Festival takes place throughout

the island. Heading into its 46th edition, the

Festival continues to present a wide array of

music, opera and dance performances, ranging

from the traditional to the contemporary and

experimental. This year, the programme directors

have curated an impressive list of performances

around the theme of “What’s Real to Me,” a

commentary on today’s “post-truth” era.

Highlighting the HKFA will be the World

Music Weekend with klezmer music from

eastern Europe, the presence of Korea’s singerstoryteller

pansori tradition, and Buryat-Mongol

music from the vast and distant Lake Baikal

region of Siberia. The line-up also includes the

Danish National Symphony Orchestra, and the

B’Rock Orchestra, a unique group whose

repertory combines classical music with theatre,

visual art or video. Grammy-award winners

like trumpeter Chris Botti and jazz artist

Cecile McLorin Salvant and the Aaron Dhiel

Trio will be there, along with other renowned

performance troupes like the Ballett Zürich and

the American Ballet Theatre.

The 46th Hong Kong Arts Festival will also

present a number of theatre performances,

such as a new take on flamenco dance and

adaptations of Chinese opera. For lovers of the

performing arts, choices abound.

Various locations throughout Hong Kong,

hk.artsfestival.org

2MAR

2018

MUMBAI

FESTIVE MOOD

Spring is in the air as the city gears up for two

important festivals in March. First comes Holi

the Hindu spring festival, India’s second biggest

festival after Diwali, which gets celebrated with

much fanfare. In Mumbai, street jamborees

compete with private Holi parties and the city

takes on many colourful hues. The festival falls

on March 2nd this year. Turn to page 44 to feast

your eyes on some lip-smacking Holi delicacies.

In the second festival, On Gudi Padwa,

people in this Maharashtra state bring in the new

year. March 18th marks the first day of spring.

Many households erect a gudi (a bamboo staff

topped with a garlanded copper pot and a piece

of silk cloth) outside their homes to usher in

prosperity in the New Year. In the Girgaum area

of Mumbai, residents march in huge processions

to celebrate. It’s a street spectacle worth seeing

as women dress in traditional nine-yard saris,

young men beat the dholak (drum), and kids

perform with lezhim (a musical instrument made

up of small cymbals). indianholiday.com

2018

25MAR

CHIANG MAI-HANOI:

A NEW ROUTE

If you love the aromatic flavour of pho soups,

cha ca (grilled turmeric fish with dill), bun cha

(grilled pork patties), a café culture, along with

a mixture of French culinary and architectural

influences. Bangkok Airways “Boutique Airline”

will open a brand-new route directly from

Chiang Mai, starting this coming 25 March with

one flight per day.

A few days in Chiang Mai on your way

to Hanoi would be a nice bonus. Thailand’s

northern city has the slow pace, tribal offerings,

and increasingly eco approach to travel

compared to Hanoi’s vibrant, fast-paced,

free-wheeling street ambience.

Check out flight schedules for

booking and information

at bangkokair.com.

28

MAR

-

8APR

2018

2018

NONTHABURI

MOTOR SHOWTIME

This is the biggest automotive event in

Southeast Asia and you can expect the world’s

latest innovations, technology and designs from

the automobile industry.

Apart from the futuristic concept cars, the

leading car manufacturers are moving towards

the same direction – producing electric

vehicles, autonomous driving technologies,

with smart and connected vehicles. This

will all be showcased at the 39th Bangkok

International Motor Show held from 28 March

until 8 April, 2018 at Challenger 1-3, Muang

Thong Thani, Nonthaburi. Entrance Fee: 100

baht, open 12 - 10pm on weekdays and 11am -

10pm on weekend, 12 - 10pm on VIP Day

(26 March 2018), bangkok-motorshow.com,

facebook.com/BangkokMotorshow,

T: +66 (0) 2522 1731-8

28

MAR

-

8APR

2018

2018

BANGKOK

TIME TO READ

Pencil this in! Bangkok’s annual book fair will

come alive again and thousands of books await

their readers to discover them. Organised by

the Publishers and Booksellers Association

of Thailand, approximately 450 publishing

houses and more than 900 booths will be

offering books and interesting activities at the

46th National Book Fair and 16th Bangkok

International Book Fair 2018 at Queen Sirikit

National Convention Center, Ratchadaphisek

Road. Events include a book exhibition, rare

books, titles from local and international

publishers, new book launches and other

publishing-related activities. Open 10am - 9pm,

pubat.or.th, facebook.com/bookthai,

T: +66 (0) 2954 9560-4 ext 101

4

APR

- 27

2018

MAY

2018

MUMBAI

CRICKET MANIA

After the major festivals of Holi and Gudi

Padwa, a celebration of the another “major

religion” takes place in India – cricket! Cricket

is a national obsession and it reaches fever

pitch with the annual Indian Premier League

(IPL) Championship. The 2018 season will

begin on April 4th and carry on until May

27th, with 60 matches being played in the

Twenty20 cricket format. This is the 11th

edition of the championship and matches

will take place across India. In Mumbai, the

iconic Wankhede Stadium will host the city

matches. It promises to be a season of great

cricket with both Indian and international

cricketers competing across 8 teams. Get

set to watch the city’s team, Mumbai

Indians defend its championship title

amidst high-octane competition. Book your

seats in advance and soak in the charged

atmosphere. bookmyshow.com/mumbai

16 17


OVERTURES

NEWS AND EVENTS

13-15APR

2018

SOUTHEAST ASIA

SONGKRAN FESTIVAL

Like Chiang Mai, Vientiane, Bangkok and

some other cities in Southeast Asia over the

traditional New Year celebrations, water plays a

major role as a symbol of cleansing and blessing

as much as cooling down the April heat. Find

your way to the banks of the Mekong River on

April 14 and witness thousands of sand stupas

being created as locals make them to keep the

evil spirits at bay over the new year celebration.

Luang Prabang in northern Laos will be

celebrating the traditional New Year on April

13, and the festive event extends itself with

fun activities, colourful processions and meritmaking

ceremonies along the peaceful banks

of the Mekong River. Legend has it that King

Kabilaprom lost a quiz challenge to Prince

Thammakuman, forcing him to pay a penalty –

decapitation. Since no monarch’s head should

touch the ground, it was placed on a tray and

kept on Mount Krailard to be brought down

every year by one of his seven angel daughters

for a procession. Known as the Sang Klan

Long Festival in Laos, the legend is recreated

annually for Pee Mai Lao (Lao New Year), with a

vibrant parade overseen by the most beautiful

local women. Meanwhile, senior monks are

seated on a palanquin, over whose hands the

faithful pour perfumed water.

In Thailand, the Songkran festival is

celebrated for three days from April 13 to April

15 in a grand way: in Chiang Mai, Khaosan

and Silom roads in Bangkok, Pattaya, Koh

Samui, other big cities and almost everywhere

throughout the country. It marks a new year

and a new beginning for Thailand.

18-29APR

2018

SINGAPORE

MAGIC UNDER THE BIG TOP

The circus has always had an allure of magic

and mystery. Circus 1903: The Golden Age

of Circus is offering guests of all ages to

relive that very magic that brings to life a

turn of the century circus performance.

Backed by the expertise of The Illusionist,

the world’s biggest magic show, the performance

will showcase an eclectic mix of sensational

puppetry featuring giant elephants. Circus

1903 will also be complemented by a huge cast

of the most unique, amazing and dangerous

acts from all four corners of the world.

Step right up and be enchanted by the

magic of the big top as Circus 1903 brings

to life the golden era of circus with the aid

of contortionists, acrobats, musicians as

well as thrilling high wire acts. It’s a magical

performance that will captivate audiences of

all ages. Mastercard Theatres at Marina Bay Sands,

circus1903.com

29-1

APR MAY

2018 2018

KUALA LUMPUR

SHOE FETISH

The Malaysian International Shoe Festival

(MISF) will once again showcase some of

the biggest and popular brands and designs

to shoe enthusiasts. The country is widely

recognised as being one of the leaders in

the ASEAN region with its high fashion

footwear and exporter of international

fashion wares. The event provides an ideal

platform for brands and designers to reveal

their latest creations.

Organised by the Malaysia Footwear

Manufacturers Association, visitors will not

only get to enjoy a journey into the world of

stylish footwear but also gain the chance to

meet world-renowned footwear designers,

celebrities, and get the latest designs and

collections. Some of the biggest shoe brands

in the world will also exhibit their offerings as

well. Part trade show, part retail – the MISF

will also present the opportunity for visitors

to purchase footwear on display at the event.

Putra Wold Trade Centre, Kuala Lumpur,

misfshoe.com

18


OVERTURES

BEAUTY AND HEALTH

20

SPOTLIGHT

Be Light

With summer’s approach, it’s time to change

your routine to a low maintenance one. Let

your products make the season feel light and

prepare yourself for a bare, sun-kissed look.

Our essentials provide you with a lighter touch

but a stronger protection.

DAZZLING SPRING

BODY OIL 100ML

FROM ERB (890 Baht)

Pour a generous

amount and apply

liberally all over a damp

and freshly showered

body to nourish your

skin with olive oil and

grapeseed oil.

ORIENTAL

EXPRESS

FLEURFUME

HAND CREAM 25G

FROM ERB (290 Baht)

Notes of lemongrass

and bergamot

expresses the scents

from the tranquil East.

The sparkling and

invigorating scents

from Thai botanical

ingredients deliver a

perfumed Eden.

AROMATIC WOOD

AROMATHERAPY

CONDITIONER

200ML FROM

THANN (550 Baht)

Leaves hair soft and

shiny, helps repair,

restore and strengthen

your crowning glory from

the sun’s strong rays.

EDEN BREEZE

HAND CREAM 40G

FROM THANN

(790 Baht)

More sun exposure

does a number on your

hands too. Revitalise dry

and aging hands with 6

natural precious oils in a

non-greasy lightweight

but intensely enriched

formula.

HAND SALVE 3OZ

FROM BURT’S

BEES (250 Baht)

Moisturise rough,

dry hands with 100%

natural ingredients.

Brimming with

botanical oils, herbs

and beeswax, this hand

salve offers skin the

hydration it craves,

plus nourishment.

OIL-FREE FACIAL

SUNSCREEN

SPF30 PA+++ 40G

FROM THANN

(1,000 Baht)

Protect against the

damaging effects of

harmful UVA and UVB

rays on the skin and

prevent premature

aging and wrinkles.

WORDS PASSAKORN HONGTHONG STYLE SARANYA ARIYAKUL PHOTO APHICHAT SUKHUNNEE

SPECIALIST DREAM SCREEN SPF

45 PA+++ 45ML FROM BENEFIT

(1,350 Baht)

It absorbs instantly to help prevent skin

from aging by protecting against sun

damage and leaves your skin feeling

moisturised.

LIGHT SUN FLUID SPF 50+

PA+++ 50ML FROM LANEIGE

(950 Baht)

Provides moisture to

skin and keeps your skin

healthy and moisturised

by forming a protective

layer that protects skin

from various external

environments.

HYDRATING PRETTIFYING FINISHER

SPF 35 PA+++ 50ML FROM ORIGINS

(1,600 Baht)

Fortified with energising coffee beans and

panax ginseng, it instantly restores luminosity

as it perfects your skin to look smooth, supple

and vibrant.

Tips

Remember what the SPF number

means: the numbers are a guide that

tells you how long you can stay in the

sun without getting burned. An SPF of

15 means that you can be in the sun for

fifteen times longer without burning than

you’d be able to without sunscreen.

Apply generously. Wearing sunscreen is

a great start, but it won’t live up to its sun

protection potential if you’re not putting

enough on.

Don’t rely on clothes for protection.

Covering up is a great added measure of

protection, but experts say that an average

t-shirt only provides an SPF of about 8.

Don’t miss those hard-to-reach or

easily forgotten spots, like your ears,

behind your knees, and the tops of your

feet. If they’re exposed, it’s getting some

unwelcomed love from the sun.

TOTAL AGE DEFY CREAM

SPF 15 SUNSCREEN 1.69OZ FROM

SEPHORA COLLECTION (1,230 Baht)

This anti-aging facial cream produces

visibly younger-looking and beautiful skin.

Safety First

As the temperature rises, the number of day dreams do too, of

days at the beach or a picnic in the park. We may love the feel of

a little sun on our face, but we’ll get by with help from some SPF

for sun safety.

FIRMING BODY

LOTION 200ML

FROM TRILOGY

(1,040 Baht)

Fragrance of lavender,

frankincense and rose

geranium gets your

skin moisturised, more

firm while improving

your skin’s elasticity

and texture.

CAVIAR RAPID

REPAIR SPRAY

125ML FROM

ALTERNA (1,280 Baht)

A vitamin-packed spray that helps

revitalise hair while adding instant shine

and moisture that can be used as a

finishing shine spray for a lustrous look.

FIZZING BATH CUBE CHERRY

BLOSSOM 18G FROM SEPHORA

COLLECTION (50 Baht)

Indulge in a special moment of well-being

as the colourful cube dissolves in bath

water – leaving an inviting milky-ness that

leaves your skin silky with a delightful scent.

Just sit back and relax and be assured it’s all

tested to be kind to your skin.

MOISTURIZING

HAND CREAM

50ML FROM

SEPHORA

COLLECTION

(260 Baht)

A moisturising

hand cream

that protects

and leaves

your hands

feeling

supple all

day long.

NOURISHING VELVET CREAM

MANGO 250ML FROM SEPHORA

COLLECTION (520 Baht)

A luxurious yet light ‘whipped cream’

texture, with a delicate fragrance, and

a feeling of comfort upon application.

It provides a light sensory experience,

complementing their bath scents

collection.

STOCKISTS

Burt’s Bees

MF Siam Paragon

Tel +66 (0) 87 811 4554

Erb

5F Central Chidlom

Tel +66 (0) 62 597 5563

AHA BOTANICAL

BODY SOAP

236ML FROM

MARIO BADESCU

(300 Baht)

Refresh your skin with a

body wash infused with

fresh fruit extracts to

thoroughly cleanse and

exfoliate skin.

Sephora

1F Siam Center

Tel +66 (0) 2658 1616

Thann

3F Gaysorn Village

Tel +66 (0) 2656 1399

21


OVERTURES

STYLE











WORDS PASSAKORN HONGTHONG STYLE SARANYA ARIYAKUL PHOTOS APHICHAT SUKHUNNEE







Tropical Spirit

Get into the spirit of summer and also

look the part. Begin with the smells of the

season and move on to your wardrobe

style. Your lifestyle should not come to

a grinding halt with the rise in mercury.

Instead, be the cool look of summer.

FOR HIM

LARGE YAZU

COTTON BEACH

BAG FROM

VILEBREQUIN

(6,800 Baht)

➋ CAROUBIS

SOLID LINEN

SHIRT FROM

VILEBREQUIN

(8,500 Baht)

➌ SOFORT SMALL

FUNCTIONALITY AND

CONTEMPORARY

COLOUR CAMERA

FROM LEICA

(11,800 Baht)

➍ AROMATIC

WOOD

AROMATHERAPY

SHAMPOO

250ML FROM

THANN (550 Baht)

➎ REPLAI WISHER

TREATMENT

CONDITIONER

140ML FROM

ERB (590 Baht)

➏ MOOREA BIRD

OF PARADISE

POLYAMIDE

SWIMSHORTS

FROM VILEBREQUIN

(9,000 Baht)

➐ SUN SEA SALT SURF

SANDALS FROM

HAVAIANAS (990 Baht)

STOCKISTS

Erb

5F Central Chidlom

Tel +66 (0) 62 597 5563

Havaianas

MF Siam Center

Tel +66 (0) 2658 1602

Leica

2F Gaysorn Village

Tel +66 (0) 2656 1102

Thann

3F Gaysorn Village

Tel +66 (0) 2656 1399

Vilebrequin

2F Helix Bldg. Emquartier

Tel +66 (0) 2003 6132

STOCKISTS

Havaianas

MF Siam Center

Tel +66 (0) 2658 1602

Maison La Bougie@Matter Maker

GF Siam Center

Tel +66 (0) 2658 1098

S’well@Matter Maker

GF Siam Center

Tel +66 (0) 2658 1098

Thann

3F Gaysorn Village

Tel +66 (0) 2656 1399

Vilebrequin

2F Helix Bldg. Emquartier

Tel +66 (0) 2003 6132

FOR HER

WAIKIKI PALM TREE

PRINT WATER BOTTLE

FROM S’WELL@MATTER

MAKER (1,790 Baht)

➋ BIRD OF PARADISE

PACKMIN DELIGHTFUL

ZIPPED CASE FROM

VILEBREQUIN (2,250 Baht)

➌ EDEN BREEZE

AROMATHERAPY SHOWER

GEL 320ML FROM THANN

(650 Baht)

➍ HUMLAN WASH AND

WEAR HEADPHONES

IN TOMATO FROM

URBANEARS (1,990 Baht)

➎ JANGALA SCENTED

CANDLE 190G FROM

MAISON LA BOUGIE@

MATTER MAKER (2,150 Baht)

➏ SLIM PAISAGE SANDAL

AERIAL BEACH SCENES

FROM HAVAIANAS

(1,290 Baht)

➐ TRIANGLE SHAPE BIKINI

TOP MIX POLYMIDE FROM

VILEBREQUIN (5,500 Baht)

➑ SOLID NEOPRENE

BIKINI SHORTS FROM

VILEBREQUIN

(5,500 Baht)

} PARADISE 3D PRINTS

ONE PIECE SWIMWEAR

SILKY TOUCH FROM

VILEBREQUIN

(10,500 Baht)

Mercury

Rising

Get in the mood for summer

with fun and colourful tropical

designs that proclaim the

season. Surround yourself with

the sights of summer and get

into the breezy rhythm with

everything you own.

22

23


OVERTURES

THAILAND TREASURES

Krabi’s

Inner

Beauty

The sheer beauty of Krabi

– radiant in its dazzling

cerulean waters that

blend and sometimes

contrast with an indigo

sky and dreamy sunsets

– puts it at the top of the

list for many travellers.

If the pull of the sea, sand, and karst

islands weren’t enough, Krabi offers

forests and mountains, along with

local history, a thriving mix of cultural

heritage and therapeutic regimens that

create an overall feel of wellbeing.

To top it all off is the hospitality and

friendliness of the local people that

makes the island a true sanctuary for

relaxation and indulgence in nature.

Photos Courtesy of Tourism Authority of Thailand

THE ROMANCE OF LAEM SAK

Your boat trip from Laem Sak will pass

by dramatic landscapes, including the

amazing ancient cliff paintings. Be part

of the flora and fauna preservation

by participating in an orchid planting

activity. Experience the diverse Buddhist-

Islamic-Chinese culture, where people

of different origins and beliefs have

co-existed in harmony for generations.

A local dish not to be missed is rice

prepared with a local shrimp paste and

served with the crunch of seaweed

grapes known as green caviar.

THE HAPPINESS OF

WANDERING FREELY

A Krabi outing takes you to the mangrove

forest and the tranquil village of Thung

Yi Pheng in the Lanta Island district.

Relax your mind and body during your

stay in the local community, enveloped

by tranquillity and surrounded by nature.

Practise some mindfulness while listening

to birdsong and rustling leaves and cool

breezes. Let your thoughts flow with the

streams. This great combination with

nature makes you come away revitalised.

Opposite Page,

Bottom Left

Calm waters

smooth the path

to paddle through

Thung Yi Pheng.

Expect to see fishes,

lobsters, shrimps

and hopefully,

a crab-eating

macaque monkey.

Opposite

Kayaking along

the Laem Sak route

brings you closer

to nature and its

stillness.

Below Top

Koh Klang is one

place to visit and

learn about local

village life.

Bottom

The mangrove trees

of Thung Yi Pheng.

In Krabi, you’re spoilt for choice

with the many well-known natural

havens – having been amplified by word

of mouth and power of social media.

Popular islands and destinations include

Koh Phi Phi, Koh Lanta, Koh Hong,

Koh Poda, Ao Nang bay, Ao Railey, Ao

Luek, and Khlong Muang beach. From

bungalows to luxury hotels, abundant

places offer modern and comprehensive

facilities, and travel companies are at

the ready to arrange island-hopping

daytrips or pampering massages and

wellness retreats.

We highly recommend a deep

immersion in the Krabi experience

and the following five compelling

trips should tell you why the alluring

attractions of the island makes for a

special getaway.

24

25


OVERTURES

THAILAND TREASURES

EXPERIENCE GENUINE CHARM

As you meander around a local village

that’s only a 5-minute trip from the

city, you will be in the unique Baan Koh

Klang community, Khlong Prasong subdistrict.

Experience the simplicity of the

pre-dominantly Muslim community’s way

of life and the surrounding nature. Take

the time to also glide along the quiet of

the mangrove forests, local fishing areas,

and their nursery habitats. Local foods

and crafts include locally-grown Sung

Yod rice, long-tail boat miniature models,

colourful Pateh cloth and exquisitely

painted Batik cloth. The village exudes

its rural charms despite its close

proximity to the city.

RELAX NON-STOP

This begins when your body is soothed

with the natural hot springs at Wareerak

Hot Spring Retreat, Khlong Thom district.

The hot and natural water pools will put

your mind at ease and improve your

overall health. Combine this relaxation

opportunity with tasty and healthy food.

This journey would include spa facilities

such as Nattha Waree Spa, a resort with

a network of eight bathing pools at

different temperatures, or a natural

“hot-tub jacuzzi” from thermal springs

like Khlong Thom Hot Waterfall and

Krabi salt water hot springs.

➎ LET YOUR ADVENTUROUS

SPIRIT SURFACE

Armed with your enthusiasm, soar

past hilltops with three different

heights of adrenaline and exhilaration.

Surrounded by the local forest, these

adventure activities will make your

heart beat faster. Enjoy rope climbing,

fixed ladder climbing, cycling, a “flying

broom,” cliff-climbing and numerous

other pursuits. The panoramic view

from the highest spot, along with the

vastness of preserved forest, will take

your breath away.

26

These travel itineraries show

Krabi in all its finest through the

exploration of the island paradise.

The current government tourism

campaign, “Amazing Thailand

Tourism Year 2018,” reached

out to local communities for

collaborative initiatives focusing

on environmental sustainability,

like the orchid-planting activity

mentioned earlier, with messages

of Thai social and cultural values.

Local communities design,

manage, and operate tourism

activities, impressing upon visitors

and locals alike the values of

responsible tourism. With the

tourism campaign serving as

a guiding force, everyone is

encouraged to fully enjoy Krabi’s

stunning beauty while protecting

its nature sanctuary. Bask in

genuine friendliness from the

local folks and their natural role

as hosts to travellers from all over

world. They’ll make sure you find

the true wonders of Krabi.

Clockwise from Top

The mangrove trees

of Thung Yi Pheng

provide a lush

landscape, ideal for

a meditative ride

along the waters.

A village artisan

from Koh Klang

shows a miniature

boat that makes

a nice handmade

souvenir.

Enjoy an outdoor

massage by trained

experts at Wareerak

Hot Springs Retreat.

Large karst

formations along

the Laem Sak route.

Krabi offers

ecotourism projects

that include

replanting orchids

in the forest.


OVERTURES

A TASTE OF THAILAND

Khao Chae: A Dish Royale

WORDS SARITA URUPONGSA

By wanting auspiciousness from the

heavens, the Mon people created

a dish meant for the gods that later

became fit for royalty. Now this

ambrosial dish, Khao Chae, is enjoyed

by all.

In Mon tradition, the refreshing

fragrant dish Khao Chae (khao, rice

in Thai, while chae means to soak)

features the purity of jasmine rice

infused by floral water with the

tasty companions of savoury side

dishes – meant for celestial beings

during the Songkran rites of the

ancient Mon group.

Khao Chae was His Majesty

King Rama IV’s favourite and during

that era, Yison Phad Waan (sweetened

stir-fried eagle ray fish), and Chai

Pow Waan (sweetened dry turnips)

served as accompaniments. Other side

dishes like Hua Hom Yad Sai (stuffed

onions), Prik Yuak Yad Sai Moo (green

peppers stuffed with minced pork), and

colourful vegetables were added in

the later years of King Rama V’s reign

— making the recipe known as “Khao

Chae Savoey” the Royal Khao Chae.

After the passing of His Majesty

in 1910, the Khao Chae menu was

shared with the rest of the kingdom,

in many provinces in the central part

of Thailand and eventually become

the sought-after summertime menu,

particularly during Songkran. The recipe

we see these days is the adapted

version and is a specialty dish in menus

belonging to old-style restaurants.

Apart from the gustatory satisfaction

and the aromatic fragrance of the

cooling rice soaked in the local floral

water, each accompanying side dish is

crafted marvellously, with unique and

sophisticated ingredients and methods.

The way to prepare Khao Chae is thus

a vibrant and enjoyable process, just

like its gratifying results.

How to Make Khao Chae

Rice

Cook rice (jasmine rice is highly recommended for its ideal texture

and gentle fragrance) until it softens. In a rice cooker, this should

be a few minutes before it goes off. Drain any remaining cooking

water from the rice before pouring in cold water and do it again

until the rice cools down. Later, scrub the rice gently with both

hands to rinse off any starch and let it dry by using a straining or

cheese cloth. The next step is a little more complex and requires

the Thai aromatic candle. Smoke the rice in a container with a lid.

Put the lit candle in. Its smoke releases a fragrance that should

be that of Thai flowers like a light jasmine and cananga. Keep the

candle in and close the lid as it snuffs itself out with the absence

of oxygen. Leave it overnight to rest.

Side Dishes

Kapi Thod (deep-fried shrimp

paste balls); a key side dish.

Pound garlic, coriander

seeds, sliced shallots, sliced

Chinese ginger, and sliced

lemongrass together before

adding shrimp paste.

Add catfish meat and more

shrimp paste.

Stir-fry all the ingredients

together until they become

cooked and dry. Knead into

balls, soak them in eggs and

fry to golden perfection.

Hua Chai Pow Waan

(sweetened dry turnips)

Clean and slice the dry

turnips.

Saute sliced onions in the

pan and add the dry turnips.

Continue cooking them together,

adding palm sugar and continue

frying some more.

Add an egg and continue

frying. Make sure that it doesn’t

dry up since it can harden the

turnips and impact the taste.

Prik Yuak Yad Sai Moo

(green peppers stuffed with

minced pork)

Mix the minced pork with

garlic, peppers and season

with sugar and fish sauce for a

deeper savoury taste.

Cut open the green peppers,

clean out the membranes and

seeds inside, and stuff it with

the marinated pork mixture.

Steam in high heat, wait for

about 15 minutes until the

green peppers change colour.

Soak them in egg and fry

to golden perfection.

Fresh Vegetables

Khao Chae should be

accompanied with fresh

vegetables to cut the greasiness

of fried items. Prepare

vegetables such as Chinese

ginger, thinly-sliced green

mangoes, thinly-sliced fresh

turmeric, cucumbers, spring

onions and do carve them for

an impressive presentation.

TIP

How to Enjoy Khao Chae

Place the smoked rice in a bowl and pour the cool flower-scented and fragrant water in

before adding ice (flakes). First, taste the side dishes separately. Follow this by having the

rice and a taste of the scented water.

28 29


OVERTURES

FRUITFUL FINDS

In Thailand, the watermelon is

easy to find in any open air market,

supermarket or at any fruit cart

on the street. You can find several

watermelon varieties available.

The four most popular ones in

Thailand are Jintara (recognisable

with its striped skin and oval shape

and red flesh) the Torpedo (a large

oval shape, with a crisp flesh and

fewer seeds), Kinnaree (marked by

a dark green skin, round shape and

red flesh) and Nam Phueng (called

honey, aromatic and yellow, with

a crisp bite.)

Another great way to enjoy

the thirst-quenching properties

of the watermelon is to gulp

down a shake, one of the all-time

favourite slushy drinks in Thailand.

The Thai people have much

passion for this juiciest of fruits

and it’s not just appreciated as a

sweet treat, but also as a savoury

one. At the peak of summer, it’s

an ideal accompaniment in the

recipe called Phad Pla Haeng Tang

U-lit or Phad Pla Haeng Taengmo

(Fried Salted Snakehead Fish with

Watermelon). This well-known

summer dish from the early

Rattanakosin era was created

when ice was scarce and enjoyed

in the absence of refrigeration.

The recipe calls for the flaked

meat of fried salted fish that is

seasoned with sugar, salt and

crispy fried shallots. Watermelon

pieces get topped with this fried

salted fish and enjoyed in one

bite as a snack or mixing the fried

salted fish with steamed rice for

a light meal. The combination

of salt and sweet is a common

Super Sweetness

in Summer

The watermelon is the glamour star of summer fruits. On a hot

sunny afternoon, the tastiest way to keep cool is to take a bite

of a refreshingly cold one.

enough in many cuisines, and this

summer treat is no exception.

Some varieties of watermelons

come with different sizes of

seeds and less flesh, and grown

intentionally for their larger seeds.

Once separated from the rest of

the watermelon, they get washed,

soaked in salted water and then

roasted to make Guay Ji or Guazi,

one of the most popular snacks

in China. These nutty-flavoured

seeds can be traced to the Yuan

Dynasty and was very common

in the Ming and Qing dynasties

as well. So enjoy a watermelon in

its wholesomeness – take a bite

of its crisp juiciness or practise

the art of cracking a seed for its

nourishing crunch.

WORDS & PHOTO KAY CHOOMONGKOL

30


OVERTURES

ARTS & CULTURAL MATTERS

Reel

Independent

Words Sarita Urupongsa

In the celluloid world, the languages may differ and

forms of expressions vary. Yet the magic of cinema binds

us all. What’s needed is the hush ambience in a dark

screening room and the unfolding of stories in different

life journeys. Here, we list independent cinemas in Asia

that take on art films and the occasional box-office hits.

BANGKOK

BANGKOK SCREENING ROOM

Among the ordinary-looking shophouses and

spacious residential homes in Soi Sala Daeng 1,

the cinematic goldmine of the Bangkok Screening

Room (BKKSR) tucks itself quietly on the 2nd

floor of Woof Pack creative hub. The 52-seating

cinema showcases independent movies, classic

films and rare Thai masterpieces. The screening

programme changes every month, with various

themes to suit movie lovers. With a high quality

sound and visual system, BKKSR promises the

full experience of motion pictures. Adjacent to

the theatre is the café, with delicious selections

of snacks – bite into some Larb Fries, Spaghetti

with Northern Sausage or Sai Ua, a Hendrick’s

Tonic, maybe include the popcorn with their

unique flavours before entering the cinema.

Best of all, drinks from the bar can be taken into

the theatre. bkksr.com

HONG KONG

BROADWAY CINEMATHÈQUE

Hong Kong’s only arthouse cinema, Broadway

Cinemathèque, runs indie movies and numerous film

festivals. It also hosts retrospectives of filmmakers such

as Francois Truffaut and Yamada Yoji. The Yau Ma Tei

venue in Kowloon has often hosted the Hong Kong Asian

Film Festival and the Hong Kong Lesbian and Gay Film

Festival, along with screening the most diverse range of film

selections in the city. The cinema’s Kubrick Café is also a

great spot to browse through the wide range of books and

magazines about films. bc.cinema.com.hk

LUANG PRABANG

L’Étranger Books & Tea

L’Étranger Books & Tea is a place where you can linger for hours. Its

shoes-off policy encourages neighbourly lounging amid wicker sofas

and soft pillows. Named after Albert Camus’s novel “L’Étranger” (The

Stranger), the bookstore and lounge has a nightly 7pm movie screening.

Guests feel at home in the cosy and small house of rosewood in Ban

Aphay just opposite the Royal Palace/Main Street in Luang Prabang.

This laidback place is founded by a Québécois filmmaker and her

partner in 2011 and has risen to become one of the town’s sanctuaries

for restful breaks. You can chill at the 2-storey house with its teas

served in a proper pot, delicious Western cuisine, and books that you

can both buy and swap. facebook.com/Booksandtea

Photos Dolnapa Ram-Indra

PHNOM PENH

TARANTINO MOVIE THEATER & RESTAURANT

Formerly part of the Flicks Community Theatre, Tarantino

Movie House parted ways and offers a unique venue as it

only shows movies that came out before 2000. Similar to

its previous affiliation, ticket prices are US$3.50, along with

a meal option and popcorn that claim to be “the best in

town.” facebook.com/tarantinomovietheater

PHNOM PENH

THE FLICKS COMMUNITY MOVIE THEATRES

Started in 2009 by a New Zealand couple, and subsequently changed

hands via a crowdfunding project in 2011, The Flicks have turned into

Phnom Penh’s leading art house cinemas. Featuring two locations on Street

95 and Street 136, the Flicks Community Movie Theatres are fully volunteer

run, and are the official venues of the Phnom Penh International Film Festival.

With only a charge of US$3.50 per day, moviegoers can enjoy the latest

blockbusters, classic masterpieces, and documentaries on the HD quality

big screen. The profits earned from the tickets help to support social and

cultural events in Phnom Penh. A distinguishing feature is a very strict

no cellphone policy, and you can get asked to leave if caught. theflicks.asia

32

33


OVERTURES

ARTS & CULTURAL MATTERS

BANGKOK

Cinema Winehouse

Cinema Winehouse may not be that noticeable among the colonial-inspired

shophouses along Samsen Road. But the unpretentious venue combines a

brunch spot, wine bar, and laidback upstairs lounge that screens mainstream

classic films from around the world. A broad selection of wine complements

the high quality food. Reservations are recommended in advance on busy

nights. Starting in 2018, the cinema will emphasise more indie and interesting

themes to their selection. facebook.com/cinemawinehouse

C

M

Y

CM

MY

CY

CMY

K

SINGAPORE

THE PROJECTOR

The Projector is an independent cinema resulting from a collaboration of design professionals

who renovated two iconic theatre halls. Housed in the historic Golden Theatre, the Project is

known for its niche selection of award-winning alternative films and a venue for unique events.

The art house consists of “The Green Room,” a hall with 230 seats, “The RedRum” — inspired

by the goose-bumps-causing line from Stanley Kubrick’s movie “The Shining,” a casual lounge

for events and private screening room, and the foyer café. Differentiating itself from other

mainstream cinemas in Singapore, the Projector provides a clean, minimalist, and playful design

together with vintage charms like original flip-up theatre seats and wooden armrests. It aims to bring

back the old way of going to the movies; along with cultural events and inspiring experiences.

Several upcoming movie festivals include the Swedish Film Festival 2018, held for the 3rd

consecutive year, and the Polish Film Festival 2018, to be held for the first time. Both events

will take place in April. theprojector.sg

INTRODUCING THE MOST STYLISH

SUNDAY BRUNCH ON THE ISLAND

Enjoy live jazz, free-flowing beverages and savour a fine selection of international cuisine.

Indulge in a spa experience* or relax on the beach* while your children have fun learning

at the kids club. Our Brunch is just one of the unique dining experiences to be

discovered at Four Seasons Resort Koh Samui.

Find out more at:

fourseasons.com/kohsamui

*additional charge

34


OVERTURES

CHECKED IN: SAMUI

Koh Samui continues

weaving its island

magic on vacationers

with ever-increasing

options to sleep, relax and

dine. Fully experiencing

a resort getaway requires

sampling as much of

the holiday offerings

from meals in awardwinning

restaurants to spa

treatments. We’ve done

the research to lessen

your guesswork on blissful

accommodations, scenic

dining and luxuriating

spa treatments.

Testing the Waters in Samui

Top

The dramatic

entrance to the

Le Meridien Koh

Samui Resort &

Spa, with feng shui

design principles

and a welcoming

atmosphere.

Bottom

Privacy and

seclusion are key

attractions at the

Ocean Front pool

villa, plus a gorgeous

view of the water

and Ocean Pier.

STAYED: Relaxation begins upon arrival

at Koh Samui International Airport and

continues twenty minutes later at the

Le Meridien Koh Samui Resort and

Spa. Unique in its architecture and

intimate in its setting, the hotel design

is an homage to Chinese craftsmanship

with traditional Thai aesthetics that

feels like the inviting home of a wealthy

merchant. Fourteen villas and sixty

three suites spread out surrounded by

fragrant trees and verdant tall plants

lining the walkways to the rooms,

affording intimacy and privacy.

EXPERIENCED: With a continuing

nod to feng shui, one nightly ritual is

their 1919 tradition. At the designated

time of 7.19pm, guests gather around

a wading pool to welcome the night

by releasing a krathong – small floats

shaped like a lotus – and make a

wish, truly a moment to unwind and

watch the twinkling lights. And if that

doesn’t calm you enough to retire for

the night, a free shuttle awaits guests

wanting to check out a little more

action on Chaweng Beach.

For another version of a magical

night – there is the Ocean Pier, a

120-metre platform gently bobbing on

the water with views of fishing boats

on the Gulf of Thailand. On serene

mornings you can feed the fishes or

practise yoga poses – but a sundowner

marks the best way to end the day.

A Starlight dinner is available, a private

dining setup where a curtain of lights

gives you privacy from the rest of

the world.

Additional relaxation also comes

with the hotel’s spa that evokes

a cave, with muted colours and

dramatic arches leading to zen

massage rooms and walls cascading

with water. Jacuzzi baths face

waterfalls as natural birdsong lend

to the atmosphere. Other pursuits at

the hotel include cooking classes and

learning to make Thai food in Samui

is a treat with fresh ingredients, and

hands-on instructions from the hotel

chef in making classics like Green Curry

Chicken, or Tom Yum Gung.

Website: lemeridienkohsamui.com

36


OVERTURES

CHECKED IN: SAMUI

Photos Courtesy of Tamarind Springs

TRIED: TAMARIND SPRINGS

In many ways it takes to bliss out in Samui,

doing a spa retreat should be high on

the list. When it comes time to further

soothe the body and soul, a place like

Tamarind Springs Forest Spa achieves it

upon first glance of the verdant property

and rock formations.

Formerly a jungle, the now pristine

and lush environment transforms you

to a different realm of calmness. It’s a

literal climb to spa nirvana, with massage

pavilions spread out at different levels of

a tranquil environment lush with trees and

flowers and the jewel in the crown – an

herbal steam cave.

But as Kanjapha Kitijapirak, the

managing director points out – just looking

at all that greenery and hearing the birds

are already part of the relaxation process.

The cares of the world go away as soon

as guests tie on the sarong provided by

the day spa. There’s reassurance that

their massage therapies and wellness

treatments balance the physical, mental

and emotional wellbeing. There should

be no pain, no strong pressure that brings

on a feeling of discomfort, she stresses.

While massage treatments are based on

established principles, certain techniques

are structured to address whatever ails a

modern lifestyle.

The pathway to all treatments

requires a meandering climb pass big

stone boulders appearing like little

hideaways. The steam cave sits next to a

cold dipping pool so guests can alternately

sit indoors in the heat, in the engaging

outdoors for a therapeutic cold splash

in the dipping pool. On hand are scrubs

made from ingredients liked crushed

sesame, oranges and coffee grinds, all

artfully presented. Specialised snacks await

guests at the conclusion of the treatments

Clockwise

from Top Left

Though a short walk

to the treatment

areas, guests pass by

greenery as far as

the eye can see.

After the steam

caves: a welldeserved

and cooling

splash for improved

circulation.

Nature provides a

meditative view

between wellness

treatments. Outdoor

refreshments include

nutritious snacks

and herbal drinks.

Exfoliating scrubs

made from sesame

seeds to orange peels

await guests coming

out of the steam caves.

Massage areas

tucked into greenery

and trees, complete

with natural sounds

of birds singing.

or during contemplative moments.

The on-site restaurant has a menu

of nourishing meals carefully curated

with close attention to the healthful

benefits of foods. Aptly described as

a “sparadise,” the total package offers

the ultimate in how you can feel once

serenity is obtained.

Website: tamarindsprings.com

38


OVERTURES

CHECKED IN: SAMUI

TASTED: DR FROGS

Together with Samui’s offer of a good

night’s rest and some pampering should

include meals with spectacular views.

Dr Frogs offers all that as you enjoy

the flavours basking in sunsets and

a panorama that create true holiday

moments. It takes a scenic winding road

between Chaweng and Lamai beaches

to get to the restaurant. Once there,

you’re rewarded with breath-taking

sea and coastal views from an open-air

dining veranda.

This notable restaurant offers a

menu of Italian specialties, as well as Thai

dishes. Park yourself at a table and order

classic Italian favourites of pasta or pizza.

The long-time chef creates his own menu

of classics, from antipasti to the favourite

tiramisu. The versatile menu of Thai

dishes includes the catch of the day,

such as a fried pompano, which gets

cooked to crisp perfection.

Right

A stalwart in the

Samui dining scene,

Dr Frogs has the

views, vibe and

vongole.

It’s not just pastas

and pizzas on the

menu: the extensive

list includes a surf

and turf.

The design of

the restaurant

maximises the

water views, with

live music on most

nights of the week.

Dr Frogs offers breakfast, lunch, or

dinner, with a space large enough to

accommodate a party or function. While

some items like their breakfast granola

is made by a local community, plans are

underway to source more ingredients and

foodstuff locally. Some tunes with your

meals continue the casual beach vibe as

the restaurant also has live music and

entertainment. Catch the acoustic talents

of Oliver Jones and Nok, two separate

and popular acts who are there every

week. Reservations are a must at Dr

Frogs to ensure the best spot and views

in the house.

Contact: drfrogs.com

40


OVERTURES

CHECKED IN: SAMUI

TASTED: THE CLIFF BAR & GRILL

Since its debut on vivacious Samui in

2004, The Cliff Bar & Grill has been the

must-visit destination for those with

an appreciation for high quality dining.

The restaurant holds a great number

of prestigious awards and recognition,

including Thailand Tatler’s Thailand’s

Best Restaurants (2017). Blessed with

unobstructed views of the serene Gulf

of Thailand, the restaurant boasts the

reputation of all-day dining destination led

by executive chef Sergio Martelli, with

extensive menus from fabulous tapas

to noteworthy Mediterranean dishes.

Piri Piri Chicken is the house specialty

done on a chargoal grill, while only the

freshest fish are used for their seafood

platter. They don’t compromise on their

beef either, with the best brought in from

King Island in Australia. Inspiration for the

menu hails from Portugal, Spain and Italy;

with many of the classics and familiar

tastes expertly executed. Vegetables

are organically grown with fresh herbs

coming from their garden.

Easily found between Chaweng Noi

and Lamai, the restaurant is just minutes

away from Crystal Beach/Silver Beach

whose inviting shoreline beckons from

the dining terrace itself. With such

unrivalled views and a sophisticated

menu, booking is a must.

Contact: thecliffsamui.com

Clockwise from Top Left

Always make

room for

dessert as The

Cliff features

a chocolate

brownie cake.

Pasta inspired

by the true

flavours of Italy

have been a

mainstay on

the menu.

Grab a chance

to gaze at the

view of Silver/

Crystal beach

with your

meal.

Seafood

Platters can be

enjoyed with

wine from an

impressive

cellar.

Meats

imported from

Australia and

New Zealand,

grilled

expertly.

42


HOLI FOOD

Vibrant

z

Taste

Holi

x

The advent of spring is marked with colourful

celebrations of Holi across India. Prachi Joshi takes

you on a journey to explore its festive foods.

Words Prachi Joshi

Photos Neha Mathur

44

45


HOLI FOOD

s winter wanes, India gets ready to

welcome spring with much fanfare.

From burning bonfires, to the fun

and frivolity of colouring each

other with gulal (coloured powders), joy and

merriment mark the celebration of Holi all

over the country. In fact, in Northern India,

Holi is a bigger festival than even Diwali (the

festival of lights considered as one of the

most important holidays in India.)

Holi is celebrated over two days.

The first night is Holika Dahan or

Chhoti Holi when people gather

around bonfires, perform rituals, and

symbolically burn evil. Legend has

it that the demon witch Holika was

burnt to death by Lord Vishnu. The

act of lighting bonfires symbolises

this victory over evil. The next day,

is known variously in different parts

of India as Holi, Rangwali Holi,

Dhulivandan, or Phagwah.

This is the day when almost

every street in India turns into a

colourful party. People smear each

other with colours and pelt waterfilled

balloons, while kids run around

squirting coloured water from plastic

pistols. After spending the entire

morning getting their faces painted

in rainbow colours, everyone retires

home for a long bath, followed by a

huge feast. Because where there is

an Indian festival, feasting goes

hand in hand.

Holi is no exception and the

sheer variety of food – both savoury

and sweet – made across India is

quite mindboggling. Here are some

of the most popular Holi foods.

Top

A gujiya may

resemble a

savoury samosa in

appearance, but

is actually a sweet

dumpling.

Bottom

The diamondshaped

shakarpare

and deep fried

snack.

Opposite Page

Dahi bhalle, a

popular snack

provides a nice

salty contrast to the

sweetness of other

Holi snacks.

GUJIYA

The most symbolic of festive foods

made for Holi, especially in North

India, is gujiya – a decadent sweet

dumpling of sorts. Pastry sheets

are made with refined flour and

semolina. These are filled with a

sweet mixture of sugar, dry fruits,

and khoya (milk solids made by

heating whole milk for several

hours in an open iron pan till it’s

thickened). The dumplings are

folded over to form a semicircle

and its round edge is twirled

to form a serrated design. The

dumplings are then deep-fried and

often also dipped in sugar syrup. In

Maharashtra state, these are called

karanji and contain a mixture of

coconut and jaggery (a traditional

cane sugar) instead of the dairy

product of khoya.

SHAKARPARE

Sweet shakarpare or savoury

namakpare are also quite popular

as Holi snacks. A mixture of

refined flour, semolina, ghee,

milk, sugar and salt is kneaded

together to form dough. This is

then rolled out into a disc and

diamond-shaped shakarpare are

cut out, which are then deep-fried

in ghee or oil. For shakarpare,

some jaggery may also be added

to increase the sweetness or

they may be rolled in powdered

sugar. Namakpare are the savoury

version where sugar is replaced

with spices such as cumin,

caraway seeds, and occasionally

even chilli powder. Both shakapare

and namakpare are made in bulk,

as they stay fresh for several days,

making these addictive snacks a

favourite teatime accompaniment

even after Holi fest. These are

typically made in Gujarat and

Maharashtra states.

DAHI BHALLE

To counter the sugar overload,

dahi bhalle are often brought out.

This is a chaat preparation made

of fried lentil balls served with

thick beaten yoghurt. The dish is

also laced with chutneys – sweet

and sour chutney made from

tamarind and jaggery, and spicy

chutney made with chillies and

coriander or mint.

46

47


HOLI FOOD

Right

Often associated

with the Holi fest

is Thandai, a cold

drink made fragrant

with spices and

nuts, such as saffron

and cardamom.

Bottom

The sweet flatbread,

Puran Poli, gets

folded into a treat

made during special

festivals like Holi.

THANDAI

One of the most popular drinks

during Holi is bhang thandai –

sweetened yoghurt lassi spiked with

very small quantities of marijuana.

The buds and leaves of cannabis are

crushed into a green paste (called

bhang goli) and added to the lassi,

which is a mixture of milk, sugar,

dry fruits, and spices (saffron and

cardamom are most common) to

make bhang thandai. It gives you a

pleasant high and brings to mind

all those Bollywood songs – from

Rajesh Khanna singing “Jai Jai Shiv

Shankar” (invoking the cannabissmoking

Lord Shiva) to the illicit

It gives you a pleasant high

and brings to mind all those

Bollywood songs – from

Rajesh Khanna singing “Jai Jai

Shiv Shankar” (invoking the

cannabis-smoking Lord Shiva)

to the illicit crooning of Amitabh

Bachchan in “Rang Barse”.

crooning of Amitabh Bachchan in

“Rang Barse”. Of course, thandai

can be made without adding the

bhang, but where’s the fun in that?

This drink is particularly popular

in the northern states of Rajasthan

and Uttra Pradesh.

PURAN POLI

In Maharashtra, puran poli is

the staple Holi food. Jaggery

and split yellow gram lentils

are cooked together to form a

sweet paste, which is flavoured

with cardamom and nutmeg. The

paste is then filled into a wheat

flatbread, which is roasted on

a pan. The puran poli is usually

served with a generous dollop

of ghee and a bowl of plain milk

to dunk the flatbread. Another

accompaniment to this sweet

preparation is a thin and spicy

lentil curry.

Holi falls on March 1st and 2nd this year. If you’re in India,

don’t miss trying out some of these festive sweets, most of

which are made as special treats for Holi.

48


HOLI FOOD

เมื่อลมหนาวพัดผ่านไป ก็ถึงเวลาแห่ง

การเฉลิมฉลองเทศกาล “โฮลี” ถ้าจะ

ว่ากันตามจริง เทศกาลโฮลีของชาว

อินเดียทางตอนเหนือดูเหมือนจะยิ่งใหญ่

กว่าเทศกาลดิวาลีเสียด้วยซ้ำ

เทศกาลโฮลีฉลองกันสองวันสอง

คืนติด ในคืนแรกหรือ โฮลิกา ดาฮัน

ผู้คนจะมารวมตัวกันรอบกองไฟเพื่อ

เป็นสัญลักษณ์แทนเหตุการณ์ที่พระวิษณุ

ได้แผดเผาแม่มดชั่วร้ายโฮลิกา เป็นอีก

ครั้งที่ทุกคนกำชัยเหนือความชั่วร้าย

ส่วนชื่อของเช้าวันรุ่งขึ้นจะเรียกแตกต่าง

กันไปตามสถานที่ของอินเดีย เช่น โฮลี

รางวาลีโฮลี ดูลีวันดัน หรือปักวา

ท้องถนนทุกสายเปลี่ยนเป็นลานสำหรับ

การละเล่น ที่ทุกคนพากันปาผงสีและฉีด

น้ำเล่นกันอย่างสนุกสนาน คล้ายกับ

เทศกาลสงกรานต์ในเมืองไทย แต่เต็มไป

ด้วยสีสัน

หลังจากเหนื่อยมาทั้งวัน อาบน้ำ

ล้างตัวให้เรียบร้อย เตรียมท้องไว้รอ

งานเลี้ยงอาหารในยามค่ำคืนที่จะมาถึง

ซึ่งมีให้เลือกทานหลากหลายทั้งคาว

หวาน อร่อยจนลืมเคี้ยวกันเลยทีเดียว

เทศกาลโฮลีจัดขึ้นวันที่ 1-2

มีนาคมของทุกปี และหากมีโอกาสได้

สัมผัสวัฒนธรรมสาดสีแล้วละก็

อย่าลืมชิมอาหารอินเดียเลิศรส

พร้อมกับของหวานเด็ดๆ ที่มี

เฉพาะช่วงเทศกาล เพื่อร่วม

ฉลองชัยชนะแห่งพระวิษณุเจ้า

ด้วยกัน

ตามเข็มนาฬิกา

จากซ้ายบน

ผู้คนต่างออกจากบ้าน

มาร่วมเฉลิมฉลอง

ประเพณีแห่งสีสันใน

เทศกาลโฮลีของอินเดีย

“บาง” อีกรูปแบบของ

กัญชาที่ดื่มได้ตาม

ธรรมเนียมดั้งเดิมของ

เทศกาลโฮลีใน

ช่วงฤดูดอกไม้ผลิ

น้ำตาลจากธรรมชาติ

ของอินเดีย ทำมาจาก

มะพร้าวและอินทผลัม

ให้วิตามินและเกลือแร่สูง

กุจิย่า

กุจิย่าเป็นเหมือนขนมจีบหวาน

เป็นสัญลักษณ์ของเทศกาลโฮลีได้ดี

ที่สุด แผ่นแป้งผสมจากแป้งหมี่ละเอียด

ห่อไส้ที่ให้ความหวานด้วยน ้ำตาล

ผลไม้แห้ง และโกยา หรือน้ำนมที่ต้มไฟ

อ่อนๆ จนแข็งตัว จากนั้นพับเป็นครึ่ง

วงกลม จับจีบที่ขอบอย่างประณีต

แล้วทอดกรอบ จิ้มกับน้ำจิ้มรสหวาน

ชาการ์ปารี

ชาการ์ปารีรสหวาน หรือนามักปารี

รสกลมกล่อม นิยมทานเป็นของว่างใน

เทศกาลโฮลี แป้งขนมผสมกับแป้งหมี่

น้ำมันเนย นม น้ำตาล และเกลือ นวดจน

ได้ที่ รีดแล้วตัดขอบเป็นแผ่นกลมบาง

หรือทรงข้าวหลามตัด นำไปทอดกรอบ

หากชอบหวานก็ทานกับน้ำตาลอ้อยได้

ส่วนนามักปารีจะใส่เทียนขาว เมล็ดยี่หร่า

บางครั้งใส่พริกป่นด้วย ขนมทั้งสอง

อย่างนี้จะทำในปริมาณมากเพื่อ

ให้ทานได้หลายวันระหว่าง

และหลังเทศกาลโฮลีในรัฐ

คุชราตและมหาราษฏระ

ทันได

คือเครื่องดื่มสำหรับหน้าเทศกาลโฮลี

อย่างแท้จริง ทันไดเป็นลาสซีโยเกิร์ต

ผสมจากนม น้ำตาล ผลไม้แห้ง และ

เครื่องเทศอย่างหญ้าฝรั่นและกระวาน

เสริมด้วยดอกและใบกัญชาปั่นละเอียด

เล็กน้อย เรียกว่า “บาง” ดื่ม “ทันได”

แล้วเพลิดเพลินไปกับเสียงเพลงภารตะ

เครื่องดื่มชนิดนี้เป็นที่นิยมในรัฐราช

สถานและอุตตรประเทศ แน่นอนว่าก็มี

ทันไดที่ไม่ผสม “บาง” เช่นกัน แล้วมันจะ

ไปสนุกอะไรล่ะ

ดาฮิ บาลา

มาลดระดับน้ำตาลในเลือดกันเล็กน้อย

เริ่มจากการเตรียม “ชาต” หรือก้อนถั ่ว

เลนทิลทอด เสิร์ฟกับโยเกิร์ตข้นตีให้นุ่ม

อาจรับประทานคู่กับ ชัตนีย์ (ซอสอินเดีย

รสหวานเปรี้ยวจากมะขามและน้ำตาล

อ้อย) หรือจะเป็นชัตนีย์เผ็ดที่ผสมพริก

ผักชี หรือมินต์ ก็เข้ากันดี

ปูรัน ปูลิ

ในรัฐมหาราษฏระ ปูรัน ปูลิ เป็นอาหาร

หลักในเทศกาลโฮลี เริ่มจากนำน้ำตาล

อ้อยและเมล็ดถั่วเขียวซีกเลาะเปลือก

เคี่ยวเป็นซอส ปรุงรสด้วยกระวานและ

จันทน์เทศ ทาซอสลงบนแผ่นแป้งสาลี

นำมาย่างกระทะ เสิร์ฟพร้อมกับน้ำมัน

เนยชามโตและนมจืดสำหรับจิ้มจุ่ม ส่วน

ใหญ่เราจะเห็นแกงกะหรี่ถั่วเล็นทิลรส

หวานวางคู่อยู่กับปูรัน ปูลิเสมอ

50


CHUDAREE DEBHAKAM

x

After abandoning an early career using her

skills a food analyst, our Top Chef winner finds

contentment in a professional kitchen using

her talents to create exciting cuisine.

Photos Wichit Kongsiangsung

Words Phoowadon Duangmee

52

53


CHUDAREE DEBHAKAM

When Chudaree Debhakam

started her culinary career

at fine dining restaurant,

the Water Library at

Chamchuri Square in Bangkok, it was

a lesson in misplaced confidence. As

a trained food scientist, she was quite

sure that knowledge would translate to

complimentary abilities in the kitchen.

Above

Vino with a view at Scarllett

Wine Bar and Restaurant.

“I was assigned to do a glass

of beetroot juice,” Chudaree

remembers. Known as “Tam”

with friends and family, she

recalled the days of being young

and naïve. “I ran the beetroot

through the juicer and left a

visual hell of red splats all over

the kitchen wall. The sous chef

asked me to leave the restaurant

right away. I broke down in tears

and vowed that I would learn how

to prepare food properly.”

That determination led to New

York City and the Professional

Culinary Arts programme at the

International Culinary Center.

After graduation she cut her

teeth as a sous chef at Blue Hill

at Stone Barns – an acclaimed

Top

Top Chef Thailand winner

prepares Grilled Tiger Prawns

with Charred Romesco.

farm-to-table restaurant north of

New York City. There she learned

to combine the art and science

of food preparation. The upscale

restaurant’s acclaimed chef, Dan

Barber, is recognised as an early

practitioner of the farm-to-table

movement. When Chudaree came

back to Thailand, she felt like she

finally returned as a chef.

Last year, she won Top Chef

Thailand in its premier series on

the One 31 cable network. Battling

it out amidst crazed cooking

drama, the 24-year-old was the

youngest contestant and walked

away from the network show

with a cheque worth 1,000,000

baht. Like the original “Top

Chef” reality show in America,

Chudaree competed against 14

aspiring chefs and was grilled

by judges like old school chef

Willment Leong and Thailand’s

celebrity chef Suphamongkol

Suphaphiphat.

Life has now taken a worthy

turn. Before, scant knowledge

made her splatter the kitchen wall

red with beetroot juice, but now

honed skills resulted in a win of a

million baht in a cooking contest.

“I was supposed to be a food

analyst working in the laboratory,

trying to improve food safety

and flavour,” says Chudaree,

who graduated in Nutrition and

Food Science at the University of

Nottingham, England. It can be

said that she found the idea of

living off a job in food analysis

unappealing. Why, just look at

what she would deal with: a

cold and quiet laboratory with

folks in white outfits, for one.

Then there are microbes to study

and food additives and artificial

flavours – no wonder being a

food scientist job is not her cup

of tea. She was once captain of

her basketball team; a fact that

wasn’t mentioned on the reality

show. The sport encouraged Tam

to move quickly in unexpected

directions and enjoy chasing a

challenge and the ball, of course.

“I followed my passion for

cooking and it lead me to other

side of the food industry; to a

kitchen with a chopping board

and heat. I like the ambience

of the kitchen,” says Chudaree.

“Food analysis is too scientific,

leaving no room for art. Cooking

is a blend of art and science. In

the kitchen, imagination and

54


CHUDAREE DEBHAKAM

creativity play a part when you

want to create a menu. However,

you can’t throw whole ingredients

into a pot all at once to make a good

stock. You need to think scientifically

when you start cooking up relevant

flavour and body.”

Top Chef showed Chudaree’s

imaginative concepts, with liberal

views when it comes to cooking.

In the final episode of Top Chef

Thailand, she duelled with female

chef Phattanant Thongthong

using everyday ingredients. She

added a sizable piece of blood

curd into her fish soup. The

blood curd was a mistake and

considered by judges to be an odd

pairing of proteins. Nevertheless,

it (Top Chef Thailand) indicated

that she is a big fan of underdog

ingredients and the unsung hero

too – and bold when it comes

to pushing an ordinary and

overlooked ingredient and giving

it a new culinary perspective.

So for the main course, she

made “Beef Two Ways,” of beef

belly and lengua – beef tongue.

“Beef belly is an undercut piece

from over the belly of the cow. It’s

cheap, tough and chewy,” noted

chef Suphamongkol Suphaphiphat,

one of the judges who commented

on chef Tam’s dish. “If you can

make it tender, you’re awarded

with big fat flavour. Chef Tam

did well with her beef belly,” the

judge concluded.

Nevertheless, it (Top Chef Thailand) indicated that she

is a big fan of underdog ingredients and the unsung hero

too – and bold when it comes to pushing an ordinary

and overlooked ingredient and giving it a new culinary

perspective.

Top

Scarlett Wine Bar

and Restaurant,

Pullman Bangkok

Hotel

Below

Chicken Liver

Mousse with spiced

Tamarind and

Grilled Sourdough

is presented

by Chudaree

Debhakam.

She battled against professional

chefs and stayed on top with cheap,

but not cheap - looking ingredients

like “ma kwaen,” a type of black

rice with a wild pepper with tangy

end taste, “pony fish,” the “katuk

plant,” phak waan in Thai and

“bai bua bok (pennywort)” –

among some of the affordablypriced

ingredients.

“I don’t need fancy ingredients

to cook up fancy food,” she added.

“Local and seasonal ingredients are

the best, and the rest is all about the

cooking technique.”

At the International Culinary

Center, Chudaree, along with her

classmates were trained on classic

French cuisine techniques with a

farm-to-table concept that sourced

ingredients from nearby producers.

She immersed in traditional cooking

techniques and discovered the strong

ties between agriculture and cuisine.

“We travelled a lot to farms, got

exposure to farmer’s markets and

talked to local producers and

butchers working on the quality of

ingredients and flavours. There is a

season for everything.”

This chef listens to culinary

wisdom to take her cooking to new

heights. “For the best in taste, I

only buy available ingredients that

are in season and hopefully grown

in local areas,” confirms Chudaree.

Her tasting menus served on the

reality TV show held much promise

and the audience got to hear about

the ideas and stories behind her

dishes. But are those meals that she

prepared what she actually makes

for herself, we wonder?

“No, I don’t cook such meals for

myself,” she affirmed. “At the end of

the day, after a long hour of cooking

in a kitchen, I will go for nothing

fancy – just something simple. A

bowl of rice topped with “phad ka

phrao moo” (spicy stir-fried pork

with holy basil leaves) and a fried

egg will do.”

Meanwhile, Chudaree continues

travelling around Thailand in search

for inspiration and exposure to local

taste and flavour, including common

ingredients with bold characteristics.

With cooking techniques – classic

and modern (and even avant-garde),

she wants to take a local ingredient

to a new taste perspective.

Now at Scarlett Wine Bar and

Restaurant, at the Pullman Bangkok

Hotel, our Top Chef Thailand winner

offered Fah Thai magazine two

tasting menus – an entrée of

“Chicken Liver Mousse with Spiced

Tamarind and Grilled Sourdough”

and “Grilled Tiger Prawns with

Charred Romesco,” complete with

grilled greens and a prawn reduction

as a main course.

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56


CHUDAREE DEBHAKAM

Her chicken liver mousse offers

real rich liver with a texture that’s

oh-so-smooth. The spicy tamarind

sauce topping the entrée is probably

inspired by “namjim jaew” (a

much-loved and classic spicy,

tangy sauce that Thais have with

roast pork belly). All in all, the liver

mousse, with dried chilli smacks on

your tongue and keeps you eating

- making it a perfect degustation

start. The grilled tiger prawns,

complemented by grilled vegetables,

is just as sensational.

So it just begs the question as

to when she’ll have her own place.

From the first to the final episode of

Top Chef Thailand, ‘Chef Tam’ was

celebrated as the youngest celebrity

chef, with time being in her favour.

People keep asking when she’ll have

her own restaurant – as they can’t

seem to wait a minute longer to

try her dishes after watching them

served to the judges on TV. She,

however, remains tight-lipped.

“I cannot yet stay put. Having

my own restaurant requires it,” the

talented chef said as she pointed out

the restrictions. “I enjoy travelling

from one place to another in search

of inspiration for cooking.”

Recently, Chudaree did a pop-up

dinner project with her team. “This

conceptual dining experience offers

new tasting menus – which are

based on a particular ingredient or

theme… coffee or black chicken, for

example,” she explains. “The project

will be hosted in different places,

and will last for a week.”

Definitely, our young chef

loves the great sense of discovery

that comes from experimenting,

testing, trying and creating new

dishes. Call it a kind of research and

development, but one that’s outside

of a food laboratory.

ชุดารี เทพาคำ หรือ เชฟ “ตาม” ได้รับบท

เรียนตอนเริ่มทำงานสายอาหารที่ร้าน

อาหารชื่อดัง วอเตอร์ ไลบรารี่ ที่จามจุรี

สแควร์ กรุงเทพมหานคร ว่าความมั่นใจ

อาจอยู่ผิดที่ผิดทางได้

“เราได้รับมอบหมายให้ทำน้ำบีทรูท”

เชฟตามนึกย้อนถึงเมื่อครั้งยังอ่อนทั้งวัย

และประสบการณ์ “ก็ปั่นบีทรูทในเครื่องปั่น...

แต่จบตรงที่ครัวแดงเถือกไปหมด น้ำบีทรูท

เปื้อนกำแพงทั้งครัว แล้วซูส์เชฟก็บอกให้

ลาออกจากร้านอาหารเดี๋ยวนั้นเลย

ตามร้องไห้อย่างหนัก แล้วสาบานว่าต้อง

เรียนทำอาหารแบบจริงจังให้ได้”

ความตั้งใจพาชุดารีไปสู่กรุงนิวยอร์ก

เรียนหลักสูตรศิลปะการทำอาหารเพื่อ

วิชาชีพที่ศูนย์ศิลปะการประกอบอาหาร

นานาชาติ หลังจบการศึกษาก็ได้เริ่ม

ชีวิตการเป็นซูส์เชฟที่ บลู ฮิลล์ แอ็ท

สโตน บาร์นส ร้านอาหารฟาร์มทูเทเบิ้ล

ที่ได้รับการยอมรับอย่างกว้างขวาง

ภายใต้การดูแลของเชฟ แดน บาร์เบอร์

ผู้ริเริ่มกระแสอาหารฟาร์มทูเทเบิ้ล

หลังจากนั้นชุดารีก็กลับมายังไทยใน

ฐานะเชฟอย่างเต็มภาคภูมิ

ปีที่แล้ว เชฟตามได้รับชัยชนะใน

รายการท็อป เชฟ ไทยแลนด์ ซีซั่นแรก

เธอฟันฝ่าดราม่าทำอาหารอันเร่าร้อน

ด้วยอายุเพียง 24 ปี ซึ่งถือเป็นผู้เข้าแข่งขัน

ที่อายุน้อยที่สุดในรายการ เชฟตามต้อง

แข่งขันกับเชฟอีก 14 คนที่ต่างก็มีความ

มุ่งมั่นไม่แพ้กัน อีกทั้งยังถูกกดดันจาก

คณะกรรมการรุ่นเกจิ

ชุดารีจบการศึกษาหลักสูตรวิทยา

ศาสตร์การอาหารและโภชนาการจาก

มหาวิทยาลัยน็อตติงแฮม ประเทศ

อังกฤษ ทว่าความรักที่มีต่อการทำ

อาหารได้พาเธอไปยังอีกฟากหนึ่ง สู่ห้อง

ครัวที่มีเขียงและเครื่องไม้เครื่องมือประกอบ

อาหารรายล้อม สำหรับเธอ การทำอาหาร

เป็นการหลอมรวมศิลปะและวิทยาศาสตร์

เข้าด้วยกัน “จินตนาการและความคิด

สร้างสรรค์มีบทบาทในการสร้างเมนูใหม่

แต่เราก็ไม่สามารถโยนส่วนผสมทุกอย่าง

ลงในหม้อทีเดียวได้ เราต้องคิดอย่าง

นักวิทยาศาสตร์ตั้งแต่เริ่มทำอาหารเพื่อ

ให้ได้รูปและรสตามที่ต้องการ”

รายการท็อป เชฟ ไทยแลนด์ ดึง

ความคิดสร้างสรรค์ของเธอออกมา และ

เชฟตามขึ้นเป็นที่หนึ่งด้วยส่วนประกอบ

อาหารราคาถูกแต่ดูแพง เช่น มะแขว่น

หรือข้าวดำกับพริกป่าที่มีรสชาติ

ค่อนข้างแรง ปลาแป้น ผักหวาน และ

ใบบัวบก อาหารที่เชฟตามรังสรรค์ขึ้นมา

ในเมนูอาหารล้วนแล้วแต่ประสบความสำเร็จ

ทั้งสิ้น จนคนอดสงสัยไม่ได้ว่า แล้วอาหารที่

เชฟตามทำทานเองเป็นอย่างนี้หรือเปล่า

เชฟตามยืนยันว่า “ไม่ค่ะ สุดท้ายแล้ว

หลังจากที่อยู่ในครัวมาทั้งวัน เราไม่ได้

อยากกินอะไรหรูหราหรอกค่ะ แค่ข้าวผัด

กะเพราหมูไข่ดาวก็พอแล้ว”

แน่นอนว่าเชฟอายุน้อยของเราคนนี้

รักการค้นพบ การทดลอง และการพยายาม

เพื่อสร้างสรรค์อาหารจานแปลกใหม่

ถือได้ว่าสิ่งที่เธอทำเป็นงานวิจัยและ

พัฒนาอย่างหนึ่งก็ว่าได้ แค่เป็นปฏิบัติ

การณ์นอกห้องทดลองเท่านั้นเอง

บน

ท็อป เชฟ ไทยแลนด์

ชุดารี เทพาคำ กับความ

หลงใหลในศิลปะการทำ

อาหาร โดยเธอไม่ลืม

ผนวกวิชาการฟาก

วิทยาศาสตร์ที่เธอ

ร่ำเรียนมาควบคู่

ไปด้วยกัน

ล่างซ้าย

บรรยากาศร้าน

Scarlett Wine Bar

and Restaurant ใน

โรงแรมพูลแมนกรุงเทพ

ที่เชฟตามโชว์ฝีมือการ

ปรุงอาหารให้ทีมฟ้าไทย

ได้ลิ้มลอง

58


THAI FOOD SCENE

Food

Scene:

Followers of hip eats might start to find listings passe.

Real foodies, those who live and breathe food alone,

are seeking something more significant and meaningful

beyond the story of a tasty dish. To get their appetites

going, they may have to revisit the past.

Words Sirin P Wongpanit

Photos Permboon Wongpanit

60

61


THAI FOOD SCENE

For the latest in the Thai food scene,

the loudest hum might just come

from the North. The earth that

nurtures growth there is being

re-explored, while old stories on cooking

are dusted off and retold. Creative dishes

are portrayed by enlightened chefs who

now ask different questions that relate

to a really distant past. From boundless

ignorance comes this learning that turns

into a great treasure of culinary knowledge.

“It was a tipping point in my

life, when I was deep in the jungle

and learnt that I knew absolutely

nothing, not even how to survive

for a day,” says Chef Kongwuth

“Kong” Chaiwongkachon, the

chef owner of one of Thailand’s

hottest table, Locus Native Food

Lab, that is in the middle of

nowhere Chiang Rai. “That fact

gave me a new mind set. I thought

I knew everything being a city

boy and all that - but that trip

provided me with the reality that

I really knew so little. And here

I am, searching for new things

everyday by learning from the

wisdom of the locals.”

This time, new learning involves

age-old knowledge beyond how

locals forage for food using old

ways of thinking and methodology.

It is a more localised way to eating

what’s in season as markets up

north change their produce and

food every two weeks and in turn

determines the change in menus.

Thailand has seen a lot of

food transformations in the past

decades. Now we’re moving past

the series of the tasty foreign

influx, the gentrification of menus,

buzz words like ‘organic,’ ‘housemade,’

‘artisanal,’ ‘sustainable,’

and sprinklings of ‘farm-to-table.’

We have somehow come of age

and coming around to our roots,

resulting in more mature foods

on the table. In other words, more

Top

Chef Kongwuth

Chaiwongkachon

plates his creations.

Left

The rustic ambience

of Locus with its

open kitchen.

Opposite Page,

Clockwise

Thai northern style

herbal, yellow rice

with young chicken.

Smoked Tomme

Cheese from Chiang

Rai with local

sausages and herbs.

The tender parts

of a young banana

trunk in curry

served as a contrast

to the crispy clear

noodles.

The French

technique of making

a consomme is

adapted for Yam Gin

Gai, a spicy chicken

broth that’s famous

in the Thai north.

real and unpretentious. Foods in

Thailand have always been packed

with variety and diversified through

creativity. But now the most exciting

thing happening is the combination

of earnest searches for knowledge in

the chef world, coupled with the rise

of enlightened eaters.

Part of this new way of old

food is the revival of ancient

recipes, which happened three

years ago in an old shophouse in

Bangkok’s Old Quarter. A former

Thai head chef at the then Four

Seasons Bangkok quit her job and

pursued her dreams. “I wanted

to create Thai food of a new

era,” says Ann Khanarak of Thai

Cooking by Ann Khanarak. “In my

years of cooking Thai food, I have

always wanted to present them

in new ways, but with true Thai

tastes and all edible ingredients –

not carving pumpkin and making

rose petals from tomato skins.

Thai food can be interesting since

they derive from ancient recipes

and there are so many elements

we did not know, just because we

never searched for it.”

At Ann’s Chef’s Table, many

forgotten herbs - all arranged like

floral bouquets - are served with

an ample bowl of relish, and wellrounded

curries served colourfully

in old-style ceramics. Side dishes or

appetisers - something as ordinary

62


THAI FOOD SCENE

as Mee Krob (fried vermicelli

noodles) - are reawakened with new

forms of presentation. Gorgeous,

dainty and super delicious. Beautiful

Thai dishes served by Ann at this

shophouse spurred a new creative

movement, opening up new

possibilities for Thai foods long

thought to be hopeless and at the

level of other classic ‘gourmet’

cuisines such as French and Italian

or even New American.

“Now I dare to say that the

Bangkok food scene is on par with

many global cities,” says Varatt

Vichit-Vadakan. Ten years ago, he

pioneered the current craze for craft

coffees and foods with his small

coffee shop Ohana and now has a

Top, Clockwise

from Left

Chef Ann Khanarak

teaches a crew of

chefs from London.

A floral roll with 20

types of flowers.

Varatt Vichit-

Vadakan.

Crispy climbing

wattles with

a mildly spicy

minced-pork salad.

mini-empire of the ever-popular

Roast restaurants and Roots coffee

shops. In his business plan to build

The Commons community mall

in Bangkok, Varatt subliminally

shaped people’s ideas of ‘trendy

foods’ to be something that’s

selective, craft-driven, and even

personified. Thanks to The

Commons’ workshop spaces,

young and aspiring chefs have

more opportunities to shine. Eating

well now means knowing your food

well and being able to select the

best for yourself. The trend now is

to catch up with the demands of

even more savvier consumers who

scrutinise the total dish and not

merely their flavours.

“I think we have come full

circle,” says Varatt. “Now what is

happening is a lot of young chefs

are making their own statements

in the food and beverage scene

by focusing on one or two things

they do best. A lot of shops and

restaurants are selling just one or

two products. Being more focused

on those and being able to fully

trace it back to its origins. A soy

milk café in Chiang Mai can tell you

who grows the soybeans you are

drinking, for example.”

With even savvier consumers

looking for new and more exciting

eating experiences, being successful

in the current food scene in

Thailand now means one needs to

spend more time working with the

food. This means the backstory, as

well as the impact of food to the

community, the environment. There

is a re-discovery of the repertoire of

ancient recipes because consumers

seem to be wanting it all. And that

means everything is coming

together: innovative dishes which

are the revival of some forgotten

delicacies, a revival of local arts and

crafts that is part of the story and

meal presentation, revisiting the old

days, and perhaps that means more

reading of old books and old recipes.

“All the (culinary) treasures I

found are inside the heads of older

people,” says Chef Kong. “I always

have tons of questions for them.

Now I realised that everything is

connected. The changing of the

seasons, the new sprouts, new

produce, and that makes cooking

for me even more exciting.”

64


THAI FOOD SCENE

Where

to eat

Chiang Rai

LOCUS NATIVE FOOD LAB

A 10-course Thai degustation (mostly revived from

forgotten Northern dishes) by Chef Kong with an

entirely new menu each month. Dishes are determined

by seasons, which in turn determine the local

ingredients. The special thing about this place is the

deconstructing of each local dish and presentation that

sometimes require haute French cooking techniques.

Advanced reservation is a must. Address: 171/24 Baan

Santarnlhuang, Tambon Rim Kok, Amphur Muang,

Chiang Rai, Thailand, T: +66 (0) 86 881 7299,

facebook.com/locusnativefoodlab

Chiang Mai

VILLA MAHABHIROM

Revival of Thai traditional

old recipes. Thai-style

alfresco lunch by the pool

with interesting dishes

such as ‘stir-fried sticky

rice with dried anchovies,

crispy fried ‘climbing

wattle’ or cha-om with

salad dressing, dried version

of pork and eggs braised in

five spices and a new version

of the famous durian and sticky

rice, this time in coconut durian

mousse. Address: 62 Moo 10, Tambon

Suthep, Amphur Muang, Chiang Mai,

Thailand, T: +66 (0) 53 271 200,

villamahabhirom.com

THE IRONWOOD

Quality ingredients are sourced,

with twists in Thai and western

recipes plus the English cottage

vibe makes this place a popular

sanctuary in Mae Rim district of

Chiang Mai. Try their ‘shrimp

paste rice’ with sweet pork infused

with ‘ma kwaen’ or Thai northern

Sichuan pepper, and a salad of phak

kood, an edible fern. Address: 592/1

Mae Rim - Samoeng Highway, Mae

Ram, Mae Rim, Chiang Mai, Thailand,

T: +66 (0) 81 858 3555,

facebook.com/theironwoodmaerim

Bangkok

BAREFOOD BANGKOK

Believers in the responsible food movement and

within the network of the crafted foods community in

Bangkok, Barefood is a project run by Chef Edoardo

Bonavolta and Taksina Nuangsri. They create vegan

cheeses from assorted nuts, make pickles and plantbased

products. To network with like-minded

individuals, workshops on crafted and plant-based

foods are offered. Address: 26 Sukhumvit 61, Bangkok,

Thailand, barefood.live, facebook.com/barefoodbangkok

BAD BOY VALLEY

Set menu served in an “Alice in Wonderland” ambience, hidden deep in

the woods. The entire place is a jungle of fantasies with the eclectic and

personal collections of the owners - ranging from invaluable antiques

and taxidermy. Their food is equally fancy with over-the-top flower

garnishes. Only prix-fixe menus are available, with accommodations in

their antique-strewn rooms. Address: Wat Phraphutthabat Si Roi,

Mae Rim, Chiang Mai, Thailand, T: +66 (0) 62 474 1656

66


THAI FOOD SCENE

เทรนด์ตามลิ้มลองอาหารสุดฮิปกำลัง

จะเอ้าท์ เมื่อกลุ่มคนรักอาหารตัวจริง

แบบที่หายใจเข้า-ออกเป็นอาหาร กำลัง

แสวงหาอาหารจานที่มีความหมาย

มากกว่าแค่รสชาติถูกปาก ภาคเหนือดู

เหมือนจะตอบโจทย์นี้ได้อย่างลงตัว

พร้อมกับการสร้างสรรค์อาหารจาน

ใหม่ๆ ที่ผสมผสานวัฒนธรรมที่น้อยคน

นักจะรู้จัก

เชฟก้องวุฒิ ชัยวงศ์ขจร เจ้าของ

ร้าน Locus Native Food Lab ใน

เชียงราย เล่าว่าเขาได้มีโอกาสไปเดินป่า

จนทำให้รู้แจ้งว่า จริงๆ แล้วเขาแทบจะ

ไม่รู้อะไรเลยเกี่ยวกับเรื่องอาหาร

ทัศนคติของเชฟก้องเปลี่ยนไป เขาเริ่ม

เรียนรู้จากภูมิปัญญาท้องถิ่นที่ได้พบเจอ

วงการอาหารไทยเปลี่ยนแปลงอยู่

ตลอดเวลา แต่สิ่งที่ไม่เคยขาดหายไปคือ

ความหลากหลายและความคิดสร้างสรรค์

ซึ ่งตอนนี้ได้ผนวกเข้ากับแรงกระหาย

ความรู้ที่นักชิมต่างสรรหา จนเป็นที่มา

ของตำราอาหารไทยโบราณที่ปรากฏ

โฉมขึ้นอีกครั้ง นี่เป็นอีกเหตุผลหนึ่งที่

แอน คณารักษ์ ลาออกจากการเป็นเชฟ

โรงแรมชั้นนำระดับโลก เพื่อหันมาสร้าง

อาหารไทยยุคใหม่ โดยใช้ส่วนผสมและ

ตำรับโบราณ

ที่ร้าน Chef’s Table ของเชฟแอน

สมุนไพรที่หลายคนหลงลืมได้รับการจัด

เป็นช่ออย่างละเมียด เสิร์ฟพร้อมกับ

แกงสีสันงดงามในชามกระเบื้องแบบ

ดั้งเดิม แม้แต่อาหารเรียกน้ำย่อยแสน

ธรรมดาอย่าง หมี่กรอบ ก็ได้รับการ

แปลงโฉมให้สง่างามพร้อมกับรสชาติ

อร่อยจนลืมหายใจ ปลุกกระแสการ

สรรค์สร้างอาหารไทยให้เทียบเท่า

อาหารฝรั่งเศสหรืออิตาเลียนได้ไม่แพ้กัน

วรัตต์ วิจิตรวาทการ ผู้บุกเบิกกระแสกาแฟคราฟต์

และผู้ก่อตั้งร้าน Ohana ที่ปัจจุบันขยายเป็นร้านอาหาร

Roast และร้านกาแฟ Roots หรือแม้แต่ Commons คอม

มิวนิตี้มอลล์ที่เปิดโอกาสให้ทั้งเชฟและนักชิมได้เลือกสรร

และเสาะหาอาหารที ่ดีที่สุด ได้เรียนรู้ถึงเรื่องราวเบื้องหลัง

อาหารแต่ละจานอย่างถ่องแท้ ซึ่งเป็นอะไรที่มากกว่า

รสชาติอันโอชะ

คุณวรัตต์ บอกว่า ร้านอาหารจำนวนมากเสนอ

อาหารเพียงไม่กี่อย่าง เพื่อให้ลูกค้าย้อนรอยกลับไปหา

ต้นกำเนิดของรสชาตินั้นๆ ได้ เช่น คาเฟ่นมถั่วเหลืองที่

คนทานจะรู้ได้ว่าถั่วแต่ละเมล็ดมาจากไหน

เมื่อผู้บริโภคต้องการประสบการณ์การทานอาหาร

อันตื่นเต้นแปลกใหม่ ร้านอาหารในไทยจึงปรับตัว สืบค้น

เรื่องราว สร้างแรงบันดาลใจให้กับสังคม รักษาสิ่งแวดล้อม

และรื้อฟื้นตำรับอาหารโบราณทั้งระบบ อาหารต้อง

แปลกใหม่ แต่คงไว้ซึ่งรากเหง้า ผสมผสานศิลปะท้องถิ่น

แบบดั้งเดิม

เชฟก้องกล่าวว่า ขุมทรัพย์ที ่เขาค้นพบล้วนแล้วแต่

มาจากคนเฒ่าคนแก่ เขาถามผู้รู้อยู่เสมอ จนทำให้รู้ว่า

ทุกอย่างเชื่อมโยงถึงกันหมด ไม่ว่าจะเป็นการเปลี ่ยน

ฤดูกาล ผักที่งอกใหม่ ส่วนผสมที่แตกต่าง ทั้งหมดนี้

ทำให้การปรุงอาหารน่าตื่นเต้นยิ่งกว่าที่เคย

ตามเข็มนาฬิกา

จากบนสุด

ชีสที่ทำจากถั่วและผักดอง

แบบต่างๆ กำลังเป็น

เทรนด์ใหม่ล่าสุดเวลานี้

ปลาแห้งแตงโม

อาหารโบราณที่เรียก

ความสดชื่นได้เสมอ

ข้าวกั้นจิ้นในแบบฉบับ

ของเชฟก้องวุฒิ

พล่ากุ้งแม่น้ำ จานหลัก

จากหุบเขาคนโฉด

ข้าวเหนียวทุเรียนที่เสิร์ฟ

ในมูสน้ำกะทิทุเรียน

นักชิมห้ามพลาด

Locus Native Food Lab

รายการอาหารพิเศษ 10 เมนู (ส่วนใหญ่

เป็นอาหารเหนือเก่าแก่) โดยเชฟก้อง

อาหารแต่ละจานขึ้นอยู่กับฤดูกาลโดยใช้

ส่วนผสมท้องถิ่น แต่ละจานสร้างสรรค์

และนำเสนอแปลกใหม่ จำเป็นต้องสำรอง

ที่นั่งล่วงหน้า

171/24 บ้านสันทางหลวง อำเภอเมือง

เชียงราย, +66 (0) 86 881 7299,

facebook.com/locusnativefoodlab

Villa Mahabhirom

การกลับมาของสูตรอาหารไทยดั้งเดิม

เสิร์ฟริมสระน้ำ มีเมนูน่าสนใจมากมาย

ไม่ว่าจะเป็น ข้าวเหนียวผัดปลากระตัก

ชะอมทอดกรอบกับน้ำสลัด หมูและไข่ตุ๋น

เครื่องเทศห้าชนิด และข้าวเหนียวทุเรียน

62 หมู่ 10 อำเภอเมือง เชียงใหม่,

+66 (0) 53 271 200, villamahabhirom.com

The Ironwood

ส่วนผสมที่คัดเลือกมาอย่างดี ดัดแปลง

ผสมผสานทั้งตำรับไทยและตะวันตก พร้อม

กับบรรยากาศชนบทประเทศอังกฤษ จนได้

รับความนิยมอย่างมากในแม่ริม จังหวัด

เชียงใหม่ ต้องลองข้าวคลุกกะปิ เคียงด้วยหมู

หวานที่ปรุงด้วยมะแขว่นและสลัดผักกูด

592/1 แม่ริม – ถนนหลวงสาเมือง

อำเภอแม่ริม เชียงใหม่,

facebook.com/theironwoodmaerim

Bad Boy Valley

อาหารเซ็ตเมนูท่ามกลางบรรยากาศแมกไม้

เหมือนอยู่ในแดนมหัศจรรย์ ประดับด้วย

ของสะสมจากหลายยุครวมกัน ตั้งแต่ของ

เก่าล้ำค่า ไปจนถึงสัตว์สตัฟฟ์ อาหารก็

เด็ดไม่แพ้กัน ประดับด้วยดอกไม้

สวยงาม มีบริการเพียงเมนูชุดเท่านั้น

หรือสามารถค้างคืนที่นี่เลยก็ได้

วัดพระพุทธบาทสีรอย อำเภอแม่ริม เชียงใหม่,

+66 (0) 62 474 1656

Barefood Bangkok

โครงการของเชฟ Edoardo

Bonavolta และ ทักษิณา เนื ่องศรี

ที่ต้องการสร้างเครือข่ายอาหารที่รับ

ผิดชอบต่อสังคม ผลิตชีสมังสวิรัติจาก

ถั่วธัญพืช ทำผักดอง และอาหารที่มีพืช

เป็นส่วนประกอบหลัก พร้อมกับสร้าง

เครือข่ายสมาชิกที่ชื่นชอบเวิร์กช็อปการ

ทำอาหารประเภทนี้

26 สุขุมวิท 61 กรุงเทพฯ,

+66 (0) 98 924 6995, barefood.live

68


CHENGDU

Chengdu

It

In a cuisine-rich place like Chengdu, no

reservations are necessary to eat well —

as long as you have no reservations

Yourself

in eating its bold, fiery food.

Words & Photos Mark Pochaw

70

71


CHENGDU

We arrived in Chengdu late evening, weary travellers with

growling stomachs. It was close to 9 o’clock at night, the

dreaded hour when you just have to take your chances for

any decent meal. But we were excited to be in a city lauded

for its culinary culture and dramatic landmarks. While Chengdu served

as the base, we were also taking advantage of its gateway to some of the

more ancient and beautiful parts of China.

Any visit to Chengdu includes

pandas, the giant Buddha image

at Leshan, and the awe-inspiring

height of Mount Emei. But it’s what

we can eat going from place to

place that fuelled our anticipation.

We were told that the simplest

pedestrian bowl of noodles is just

as delicious and executed with as

much technical prowess as Chengdu

haute cuisine. Our group decided to

just explore and see where it took

us, the only must-eat item being

the famous Mapo Tofu. That, we

ordered and sampled practically

every place we visited.

We retained a local tour guide for

exactly one reason: in addition to his

recommendations for local eateries,

we needed an interpreter for our

culinary adventures. We wanted

to be able to walk into any local

establishment and ask or request

anything without a language barrier.

Right, Top to Bottom

Best of the season in

Chengdu: bamboo

shoots from Mount

Emei.

The local cuisine

shows its creative

side with a pork dish

of Chinese bacon

strips wrapped like

a Mayan pyramid.

Bottom Left

To visit Chengdu

also means a visit to

the giant Buddha at

Leshan.

We weren’t looking for the most

exotic items but wanted to be able to

ask about the ingredients. It was

a really good idea since the first

snack we encountered were rabbit

skulls, um, head, dunked in chilli oil.

We wouldn’t have wanted to order

that by mistake.

Across the street from the

hotel seemed a good choice for the

first meal. Keep it simple, we tell

ourselves and head to a mom-andpop

eatery. However, a display of

semi-wilted vegetables and other

unrecognisable greens that marked

the remains of the day didn’t seem

promising. Our stir-fry dishes

arrived with rice and the first bite

revealed depth of flavour despite

the simplicity of the cooking.

A nondescript eatery with

straightforward dishes whipped up

quickly and delicious. Were we just

lucky? No, that’s Chengdu. The first

meal set the tone for the rest

of our trip. Other fascinating

seasonal vegetables started to

appear. We heard tongue-twisting

names, such as celtuce, osmanthus

– all sounded so exotically new

and, it turns out our guide Jay from

yakpanda.com, who had trained to

be a chef at one time, explained to

us that the first item to master in a

Sichuan chef’s training was how to

make the right and proper “red oil”.

Most dishes were intense colours

of red, made so by the presence

of dried chillies and the aromatic

Sichuan peppercorns, with a final

taste profile that’s balanced by

dark vinegar and generous presence

of peanuts.

The first side trip was to

Huanglongzi ancient town.

Harking back to the Qing Dynasty,

we walked through seven

cobbled-stone streets and nine

alleys with streams and water

snaking through the village.

Grandma vendors approached

female visitors to sell crowns

fashioned from dahlia flowers;

72

73


CHENGDU

Right, Clockwise

Always centrestage

are red chillies on a

soft tofu snack.

Fresh straw

mushroom buds in

a typical Sichuan

stir fry.

Chengdu has an

exhaustive list of

noodles to try.

Bottom Left

Everyday

Sichuan spices at

a local shop.

just like the colourful ones worn

at a Swedish midsummer festival.

Whether it was just a touristy

gimmick or not, everyone looked as

picturesque as the rest of the town.

For lunch, we decided on a

homey restaurant by the river. The

menu consisted of baskets of no

less than 30 varieties of seasonal

vegetables. We sat by the river

blissfully watching a fisherman

working his catch. We learned

it was river eel which were on

display, live, in metal basins in

front of the restaurant. Naturally,

we ordered some, despite objections

by one member of the group who was

a devout Buddhist. The simple

kitchen had several types of

doubanjiang or douban set out. This

spicy and salty bean paste worked

as the essence in most dishes in

Chengdu. When the dishes arrived,

it was a feast of colours and tastes

- all from only vegetables and some

simple seasonings. The depth of

flavour and the umami imparted

by Chengdu culinary magic made

every dish stand out, all done in the

flaming heat of a wok.

On to beautiful and misty Mount

Emei, one of the four most sacred

The depth of flavour and the

umami imparted by Chengdu

culinary magic made every dish

stand out, all done in

the flaming heat of a wok.

Buddhist mountains in China.

Stunning lush trees and waterfalls

bring to mind the ink brush paintings

done by scholars from centuries past.

We stopped to indulge in a local

habit of just hanging at the nearby

teahouse, enjoying the taste of fresh

mountain air and the scent of bamboo

groves in a batch of young tea leaves.

The leaves were also visually appealing

as they remained suspended upright

in the tea, looking like the bamboo

leaves that surrounded us. The clicking

sound of pumpkin seeds set the

tone for a day in the life of Chengdu.

Relaxing, spiritual, and gustatory.

A side trip to the Leshan

Giant Buddha can be included

together with Mount Emei on a

single trip. The Buddha is carved

from a gigantic hill in terracotta

colour at the confluence of

three important Sichuan rivers.

At 71 metres high with fingers

measuring 8 metres long, the

Buddha has shoulders larger than

a basketball court where dozens

of people can stand on.

On the way there, we purchased

some fresh picked bamboo shoots

from an old woman laden with a

basket full. Not quite knowing what

to do after we bought them on a

whim, we entrusted our acquisition

to the cooks at the restaurant we

selected for lunch. Simply stir-fried

with salt and garlic, this variety

had a slightly bitter bite to it, with

the fresh fragrance of mountain

flowers. Then we had our first taste

of the famous Chengdu fish stew

called Sichuan Oil-Boiled Fish or

Shui Zhu Yu. Slices of delicate, flaky

fish lies beneath a slick, intense

bed of red chillies, Sichuan pepper,

and boiling oil – this imparts that

numbing sensation people refer to

with Sichuan cuisine. This lightlypoached

local fish is served with

green vegetables and potato starch

noodles, placed in a large bowl

covered generously in a layer of

chillies, ginger, green onion, garlic

slices and cilantro.

The Chengdu culinary scene

is so vast in its offerings that we

almost forgot to try the classic

mapo tofu. This concoction of soft

bean curd with douban is redder,

and has the fires of hell sitting on

your tongue. There’s an exhaustive

list of noodles, like sweet water

noodles served in a snack-size

bowl with vinegar, classic dan dan

noodles, and zajiang mian, a thicker

wheat variety with soybean paste

and dozens of other variations.

The list goes on. The only thing we

didn’t get to try was the hot pot and

chuan chuan, Chengdu’s version of

a hot pot, with of skewered meats

and vegetables that’s conveniently

cooked. But like most people, we’ll

return because we can’t get enough.

A CHINESE GUIDE TO THAILAND

Tai Guo Zhi Nan or Thailand Guide is a

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The image-driven contents open with an overview

of Thailand followed by events and festivals,

recommendations to the best places to

Eat, Shop & Play and close with tips tailored for

Chinese visitors. The guidebook is divided into

distinct sections highlighted by bright bold colours

and section openers.

Distributed by Bangkok Airways at airports and

travel agents in China, the guidebook is also

available at select hotels and resorts in Bangkok,

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lounges. The Guidebook also comes in a digital

format via its website taiguoguidebook.com or

scan the QR code on the cover.

Published by MPMI Group Co., Ltd.

Read Me

Scan Me

74


CHENGDU

Words Mark Pochaw, N Acosta

Photos Chengdu Food Tours

STAYING ON THE SICHUAN

EATING PATH…

What else in Chengdu is there to

try in its vast dining landscape?

We ask Chengdu Food Tours,

whose drool-worthy Instagram

posts show a Sichuan food

repertoire that reflects the scope

of their dining itineraries, proving

just how many options there are

to discover. The CEO, or ‘chief

experience officer’ Jordan Porter,

gives his top recommendations

for a well-rounded Chengdu food

experience.

A good bowl of streetside

noodles. Porter points out

that Chengdu noodle variations

run the gamut in toppings and

combinations but there are definitely

two basic options: soup or dry. A

good start would be beef or rib

noodles in red soups or zajiang

noodles, also generous in chilli oil

and fried minced pork – both of

which are easily found.

Roast rabbit. “Rabbit is a

huge part of Sichuan cuisine and it’s

something I don’t think gets eaten

at Sichuan restaurants outside of

the province as often,” says Porter.

But this is not to be confused with

rabbit heads, one of the popular

local snacks.

Late night Chuan Chuan!

Known as the Chengdu version

of hot pot, skewers come most

often cooked and already sitting

in a master pot to serve, unlike a

traditional hot pot that’s cooked

at your table. Porter describes it

as being “more than a meal – it

occupies an important social and

cultural space for local people. The

word chuan means to skewer, or on

sticks, and refers to the fact that all

the meat and veggies are threaded

onto sticks before being cooked so

they are easy to retrieve - rather

than tossed into the pot and fished

out like in a normal hot pot.”

This is more of a convivial and

communal style of eating.

“Of course, (enjoy) the

bustling jovial atmosphere of

hot pot with a group of friends,”

Porter says with enthusiasm,

referring to the traditional style.

“Because Chengdu is an amazing

city that’s not just full of incredible

food and fresh produce, but an

energetic and unpretentious food

culture that permeates all aspects

of society.”

He has lived in Chengdu since

2010 – and the company strongly

believes in telling the stories of the

city and using food as a vehicle for

visitors to gain insight – and not

just the food itself, but also its food

culture. The result, says Porter, is

an amazing experience of seeing

what makes the place so special.

“This is a rapidly developing city,

but one that retains a relaxed

feel, a great work-life balance

and harbours a great number

of subcultures that make it an

interesting place. And mostly,

people here are just nice!”

Above, Clockwise

Chengdu, a UNESCO

City of Gastronomy,

and the famous

Anshun Bridge.

Chengdu is known

for an exhaustive

list of noodle

combinations.

Chuan Chuan it in

Chengdu! Meat and

vegetable skewers

called “chuan” sit

in a spicy broth in a

city where the food

culture and leisure

culture go hand-inhand.

Left

Sweet water noodles

and pea starch

noodles are popular

all day snacks.

WINS BEST PHOTOGRAPHY

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an awards ceremony in New York City. Find out more winners at

www. thecontentcouncil.org/files/galleries/Pearl_Awards_2017_Winners.pdf

Published by

76

Scan Me


CHENGDU

เรามาถึงเฉิงตูเกือบสามทุ่ม ช่างเป็นช่วง

เวลาที่ไม่ค่อยเป็นใจ หวั่นใจเล็กๆ ว่าจะมี

โอกาสได้ลิ้มรสอาหารดีๆ สักมื้อทันไหม

เพราะใครๆ ต่างพากันร่ำลือว่าเมือง

เฉิงตูแห่งนี้ช่างรุ่มรวยไปด้วยวัฒนธรรม

อาหารการกิน

ก่อนไปเยี ่ยมชมหมีแพนด้า พระพุทธ

รูปเล่อซาน และเขาเอ๋อเหมย กองทัพ

ต้องเดินด้วยท้อง เราตัดสินใจตามใจ

ปาก เพื่อทดสอบความจริงที่ว่าก๋วยเตี๋ยว

ข้างถนนที่เฉิงตูจะเทียบเท่าอาหารชั้นสูง

รสเลิศในภัตตาคารจริงหรือไม่

ร้านอาหารริมทางด้านหน้าโรงแรม

น่าจะเป็นตัวเลือกที่ดีที่สุด ถึงแม้ว่าผัก

จะเหี่ยวไปนิด บางอย่างก็ดูไม่ออกว่า

เป็นอะไร ส่วนกระบวนการปรุงก็ดูจะ

เรียบง่ายไปสักหน่อย แต่พอได้ลิ้มรส

เท่านั้น ทีเด็ดอย่าบอกใคร หรืออาจจะ

บังเอิญโชคดีเจอร้านอร่อย แต่อย่าลืม

ว่าเราอยู่ในเฉิงตูนี่นะ พืชผักตามฤดูกาล

แปลกตาเริ่มปรากฏให้เห็น พริกแห้งสีสัน

สดใสน่ารับประทาน เติมด้วยความหอม

จากพริกไทยเสฉวน ตัดรสด้วยน้ำส้ม

สายชูหมักและถั่วลิสงเต็มจาน

เริ่มต้นทริปนี้กันที่เมืองโบราณหัวหลง

ในสมัยราชวงศ์ชิง เราเดินบนถนนปูลาด

ด้วยพื้นหิน มีลำธารพาดผ่านหมู่บ้าน

ผู้คนดูเหมือนหลุดมาจากเทพนิยาย

กลมกลืนไปกับบ้านเรือนแบบตะวันตก

สไตล์เสฉวน เราพักทานอาหารกลางวัน

ที่ร้านอาหารนั่งสบายริมแม่น้ำ มองชาว

ประมงหาปลา บนโต๊ะอาหารมีตะกร้าผัก

กว่าสามสิบชนิด ตามด้วยเมนูผักอีก

มากมายที่ปรุงด้วยเต้าเจี้ยวเผ็ดสีฉูดฉาด

หลากรสชาติผสมปนเปเข้าด้วยกันเป็น

ความกลมกล่อมจากเตาไฟร้อนฉ่า

บนเขาเอ๋อเหมย หนึ่งในสี่ภูเขา

ศักดิ์สิทธิ์ในพระพุทธศาสนาของประเทศ

จีนที่งดงามดั่งภาพวาดหมึกพู่กันอายุ

หลายร้อยปี เราจิบชายอดอ่อนที่มีกลิ่น

คลับคล้ายอากาศบริสุทธิ์แห่งขุนเขา

ผสมกับกลิ่นยอดไผ่ปลิวไสว พร้อมกับ

ขบเคี้ยวเมล็ดฟักทองอย่างเพลิดเพลิน

จากนั้น แวะมาที่พระพุทธรูปเล่อซานใน

วันเดียวกัน คุณจะได้เห็นงานแกะสลัก

พระพุทธรูปสูง 71 เมตร ไหล่กว้างกว่า

สนามบาสเก็ตบอลบนหน้าผาสีดินแดงงามตา

ระหว่างทาง มีแม่ค้ามาเสนอขายหน่อไม้

หน่อใหญ่ เราต้องปอกเปลือกออกเพื่อลิ้มรส

ส่วนที่อ่อนนุ่มด้านใน เรายังได้ชิมปลาต้ม

เสฉวนอันเลื่องชื่อที่ซุกซ่อนอยู่ใต้ชั้น

พริกแดง พริกเสฉวนและน้ำมันร้อน พร้อม

ปลาลวกที่เสิร์ฟกับผักและเส้นหมี่มันฝรั่ง

พริก ขิง ต้นหอม กระเทียม และผักชี

อาหารของเฉิงตูมีให้เลือกชิมหลาก

หลายจนเราเกือบลืมเต้าหู้มาโฝสุด

คลาสสิก (เต้าหู้นิ่มกับเต้าเจี้ยวเผ็ดร้อน)

หรือจะเป็นก๋วยเตี๋ยวหลากชนิด เช่น

ก๋วยเตี๋ยวน้ำซุปหวานเสิร์ฟพร้อมกับ

น้ำส้มสายชูหมักถ้วยโต ก๋วยเตี๋ยวแดนแดน

จาจังเมียน ซึ่งก็คือเส้นข้าวสาลีกับ

เต้าเจี้ยวและเครื่องปรุงอีกมากมาย หรือ

จะเป็นขนมจีบซาลาเปาสอดไส้ต่างๆ

จะให้ไล่ทุกเมนูคงมีที่เขียนไม่พอ อาหาร

อย่างเดียวที่เราไม่ได้ลองคือ ฮ็อตพ็อต

สไตล์เสฉวน แต่ไม่เป็นไรหรอก เพราะ

ครั้งหน้าจะกลับมาเก็บทีเด็ดให้ครบ

อย่างแน่นอน!

จากบน

บรรยากาศเมืองเก่า

หวงหลงซี

พริกเสฉวน

หลากหลายวางขายอยู่

ตามท้องตลาด

ผักโขมผัดง่ายๆ

ปรุงแค่กระเทียมกับ

เกลือเท่านั้น

ซุปตามสั่ง ปรุงสด

ใหม่จากวัตถุดิบ

ตามฤดูกาล

CONGRATULATIONS TO

BLAINE HARRINGTON III

GRAND PRIZE WINNER

FOR HIS PHOTO OF THE ZOJILA PASS,

WORLD IN FOCUS PHOTO COMPETITION

featured this photo in our article,

“Dangerous Beauty”

(May/June 2017 issue)

Exposing the sheer beauty of the Zojila

mountain pass and the risks it poses, the

image is both captivating and dramatic.

Look out for more eye-catching

photography in ,

Bangkok Airways inflight magazine.

Published by MPMI Group Co., Ltd.

FOR ADVERTISEMENT:

Ms. Daruni Klaprapchon (Guitar)

087-929-6611

Guitar@mpmith.com

Mr. Reza Bizmark (Bob)

082-446-9192

Reza.bizmark@mpmith.com

Scan Me

นักท่องเที่ยว

กำลังชื่นชมธรรมชาติ

ที่เมืองหวงหลงซี

78


GALLERY

Finding

z Thai

Sweets Spot

Thai desserts, or khanom, are blissful treats with a ubiquitous

presence. They inspired a popular Thai food blogger and a

photographer to engage their sweet tooth and reacquaint with

the traditional and contemporary craft of Thai snacks and sweets.

With every luscious bite, the team tasted their everlasting appeal.

Words & Style Kay Choomongkol

Photos Chanathip Nantachaibancha

In a bustling market, follow

the warm yellow light

from industrial bulbs that

hang above a dessert stall.

The soft hues set the scene

for the vendors who busily

pack delectable desserts into

containers in a familiar retail

scene in Bangkok. Even more

enthralling are those at smaller

markets who do things the

old-fashioned way, cutting

and trimming banana leaves in

geometric shapes to wrap the

Thai delights. Gentle piercings

of sharp bamboo sticks called

“mai klad” keep the wrapping

in place.

Many vendors make the

desserts on site at the market,

a lively and charming scene in

hidden alleys of the bustling

capital of Thailand. Stoves light

up, fresh coconuts get grated

for their cream, and egg yolks

drizzle into sugar syrup. All the

while, the dessert magicians

fry, steam, chat and offer

customers sage advice and tips

on how to best enjoy the sweets.

The fragrant aroma of boiling

coconut milk permeates, with

added notes of pandan and other

ingredients filling the air with

mouth-watering scents.

Such desserts and snacks are

available in any market in Thailand

starting from early morning while

some sellers put them out only

in the afternoon. No matter what

time they begin, stroll in and

explore the flavourful taste of Thai

snacks and desserts. At a mere 20

baht, or around USD 60 cents, it’s

a taste that lingers forever.

Thai desserts offer a

colourful array of textures,

from crunch to chewiness

with many that are

coconut-based.

80

81


GALLERY

OPPOSITE

Sakhoo Sai Moo and Khao Kriab

Pak Mor (Steamed Tapioca Balls

with Pork Filling and Steamed

Rice Dumpling) are like twins

– always together at the same

snack stall. Sakhoo Sai Moo uses

tapioca to wrap the minced pork

filling while Khao Kriab Pak Mor

uses a rice flour wrap. Deepfried

garlic, aromatic herbs of

coriander, lettuce, and fiery

chillies complete the taste.

TOP

Making Thai sweets requires

patience and attention to

detail, right up to the final

presentation. Their inspired

origins trace back to traditional

times when the colourful

desserts got their bright hues

from flowers and plants and this

practice continues to this day.

Blue comes from the butterfly

pea flowers, yellow from night

jasmine flowers and green from

pandan leaves.

82 83


GALLERY

OPPOSITE PAGE

Bouncy soft and

creamy Steamed

Coconut Milk

Custard or Khanom

Thuay is a beautiful

result of sweet

pandan-scented

flavours contrasting

with the mild tang

of saltiness from

the cream of

coconut topping.

This custard gets its

name from the tiny

ceramic ramekins

that hold the mixture

as it cooks in a

steamer. Some

shops may serve it

the authentic way,

accompanied with

a small wooden

paddle for a spoon.

TOP

Khanom Tom

is a gooey and

delicious coconut

ball of delight

enveloped in

glutinous rice flour

and draped with

grated coconut.

It’s the oldest Thai

dessert recorded

in Buddhist

literature from the

Sukhothai period.

The sticky, chewy

coconut balls

were traditionally

used in a blessing

ceremony or

religious rituals.

LEFT

Khanom Thua Paep

or mung bean ricecrepe

got its name

from its similarity

to the Hyacinth

Bean (Thua Paep).

A sprinkling of

split mung beans,

complements

the shredded

coconut strands

and topping of

sugar and aromatic

roasted black and

white sesame seeds.

84

85


GALLERY

Khanom Khrok or

Thai rice pancake

with coconut milk is

evidence of shared

culture in Indochina

as the snack shares a

kinship with “montlin

mayar” in Myanmar,

“khaonomkok” in

Laos and “numkrok”

in Cambodia. Though

they look alike, the Thai

Khanom Khrok has

its unique charm. It is

made with two separate

batters: a thinner, more

watery blend that results

in a crispy outer shell

when cooked while the

thicker batter forms the

inner core of coconut

custard. Ingredients for

both batters are flour,

coconut milk and salt but

in different proportions.

Have it plain or choose

from the variety of

toppings like green onions,

corn, taro, and even

pumpkin. The succulence

and contrasting sweetand-salty

of coconut

cream is best when it is

freshly-made and hot

from the cast iron

Khanom Khrok pan.

86

87


GALLERY

ABOUT THE PHOTOGRAPHER

Chanathip Nantachaibancha

graduated from the Faculty

of Fine Arts Srinakharinwirot

University with a major

in painting. He started his

professional career as a

photographer at Cheewajit

magazine under Amarin Printing

and Publishing Public Company

Limited. His work has been

published in various magazines

including SEVENTEEN, OK

Magazine, Marie Claire, to name

a few. Photography to Chanathip

is like painting, but instead of

brushstrokes on canvas, he

paints his work using light.

This set of photos represent the

simple concepts of Thai snacks

and desserts whose complex

tastes remain untainted by

trends and time.

View more of Chanathip’s

work at www.f8stu.com.

TOP

Fried Sweet Potato Balls are called

Khai Nok Gratha because of its

similarity to quails’ eggs. It is

mostly found alongside other deepfried

snacks like banana, taro, and

potato fritters. It’s a crunchy first

bite, yet soft and chewy with a mild

sweetness. Irresistibly light, once

the eating starts – it’s hard to stop.

RIGHT

Khanom Bueang or Thai crispy

pancake is a Thai dessert that can be

traced back to the Ayutthaya period.

Made in the style of a crepe and

looking like a taco, Khanom Bueang

has two types of fillings, salty and

sweet. The added touch is a topping

of finely-grated coconut that’s been

gently stir-fried with sugar, fish

sauce or salt and sprinkled with

finely-chopped kaffir lime leaves,

spring onions, and coriander. When

it’s sweet on sweet, it’s topped with

Foi Thong on cream.

Khanom Nang Led or

Khao Taen, has gained

much popularity and

imitation. The Thai

rice cracker was borne

of the traditional way

to preserve cooked

glutinous rice. Leftover

cooked grains would be

fashioned into flat round

shapes and dried. The

sun-dried rice cake would

then be deep-fried and

swirled with palm sugar

syrup. In the northern

part of Thailand, where

Nang Led is called Khao

Taen, watermelon juice is

added to the cooked rice

before letting it dry.

88

89


KNOW BEFORE YOU GO

Have a Cuppa

Sit back and take in a

leisurely afternoon at the

latest tea parlour and café

in Bangkok. If you linger

long enough, watch as the

ceiling opens up to reveal

a night sky.

BANGKOK 92 / SAMUI 94 / PHUKET 96 / CHIANG MAI & CHIANG RAI 100 / PATTAYA & TRAT 102 / CHENGDU, CHONGQING & GUANGZHOU 104 / HONG KONG 106 /

SINGAPORE 108 / KL 109 / PHNOM PENH & SIEM REAP 110 / DANANG & PHU QUOC 112 / VIENTIANE & YANGON 114 / MUMBAI & MALDIVES 115

91


HAPPENINGS

THAILAND

BANGKOK

SPOTLIGHT

Vivid Tastes and

Dreamy Delights

SRETSIS, the Thai fashion brand of

unique kitschy and quirky charisma

designs has once again released

a dream-like manifestation, this

time with Sretsis Parlour. The

fashion café cum cosy eatery is

the ideal spot for a rendezvous as

their fantasy-esque den attracts

design followers and those wanting

space and time with loved ones.

Temptations on hand are fantasy

confectioneries beautifully

decorated, savoury snacks, drinks

and music while a home décor

section additionally completes the

brand manifesto of ‘iconic romantic.’

The menus give interpretation to

the brand’s design sensibilities with

names like Sretsis Signature, Forest

Fairies, and Siamese Delight of

photo-ready presentations. Along

with the tantalising décor and

sumptuous savoury delights, Sretsis

Parlour’s interior showcases their

collaborative masterpiece between

the Thai brand and London-based

label, House of Hackney.

Central Embassy, 2/F 1031 Ploenchit

Rd., facebook.com/SretsisParlour,

+66 (0) 2160 5875

SHOT OF NITRO WITH YOUR COFFEE

Passionate coffee brewer Nitro Labs is bringing craft cold brew

coffee and tea to Bangkokians on tap, adding their unique stamp to

the art of coffee brewing. On offer is nitro coffee, which is charged

witn nitrogen – just like draft beer. The presence of nitrogen gives

the brewed drink a richness and crema that brings out the natural

sweetness of the coffee bean and gives every sip a velvety feel.

Housed in a Thai iconic vehicle, the craft drink on tap comes in a

coffee Tuk Tuk that is parked at the W District. Their brews are from

3 bean types: Original and Signature Blend (both sourced from the

north of Thailand), and a Nepal Single Origin. Nitro Labs is looking to

open 8 more outlets in Bangkok.

W District, Sukhumvit Rd., facebook.com/nitrolabswdistrict,

+66 (0) 2332 2470

SPOTLIGHT

Tastefully French

Despite the bustling area of Sathorn

road, the restaurant Brasserie 9 sits

serenely on Soi Phiphat. The elegant

wood exterior of this new dining

spot retains the splendour of the

past while introducing the marvels

of French cuisine with a modern

twist. Diners can expect classic

French dishes such as a Bouillabaisse,

GLAM BEACH DRESS UP

From two bestie friends with a love for the beach comes Sunbath and Pool Only, a

complete beachwear store also in the hip area of the Ari neighbourhood. Located

on the ground floor of Josh Hotel, the pink summer-loving boutique Sunbath and

Pool Only promises to fulfil the wardrobe list for a beach lover’s fabulous getaway.

Its variety of stylish beachwear from local designs to one-of-a-kind pieces makes

for looking glamourous on a beach holiday. Apart from their own designs that

change every season, the boutique features select pieces from unique names such

as Parking Lot’s Hawaiian shirts, classy-glam swimsuits from Zika, and cute, trendy

sunglasses from Exissoriez.

19/2 Phaholyothin Rd., Soi Ari 4 Nua, facebook.com/Sunbath and Pool Only

Entrecôte Café de Paris and Foie Gras

created from the best ingredients with

the impeccable skills of trained chefs.

Their seafood bar on the 2nd floor is

a pleasing highlight. Brasserie 9 is

also known for its excellent selection

of liquors and wine list as well as

cigar rooms with Cuban cigars and a

personal cigar locker for members.

27 Soi Phiphat, Silom, brasserie9.com,

+66 (0) 2234 2588

ZEN IN THE CITY

The hipster kingdom of Ari street now

welcomes Calm Spa, the latest zenmotivated

addition to complete a

work-life balance. This design-oriented

spa values the truest sense of relaxation

amidst the calm. Their serene atmosphere

and use of the finest organic products

ensure the most blissful experience.

Calm Spa offers different pampering

treatments that are inspired by both

Thai and Western wellbeing approaches,

specifically its highlight treatment –

Created by the Culture. Get to know

Swedish massage techniques, together

with the use of a heated Himalayan

salt pot.

facebook.com/CalmspaThailand,

+66 (0) 96 941 8645

92

93


HAPPENINGS

SAMUI’S AMAZING

FAMILY BEACH CLUB

THAILAND

SAMUI

SPOTLIGHT

Cerulean

Cruising

The splendour of Angthong

National Marine Park and the

surrounding islands can now

be appreciated on daytrips

aboard luxury yachts. Private

charters such as that of Boutique

Yachting offers you travel

comfort and style, and the

choice of two yachts – The

Naga and The Baidee – both

of which are well-equipped to

ensure smooth journeys. The

yacht cruises can be tailored to

suit your needs with half-day,

one-day or multi-day journeys.

You can lounge on the yacht’s

expansive sundeck with a full

bar while taking in the stunning

island views that are like no

other. Petcherat Marina Pier

82/1, boutiqueyachting.com,

+66 (0) 80 695 0801

UP IN THE AIR

Fly through the Samui

rainforest and get an

adrenaline rush with

zip-lining at Canopy

Adventures. Once

airborne, marvel at the

lush rainforest from high

up in the trees as you glide

up to 80 kilometres per

hour along its 2,000-metre

route. Relying solely on

gravity, the zip-line is an

activity that is a friend

to the environment with

a simple and safe setup.

A professional team

will be in tune to your

needs to provide thrilling

fun. No experience is

necessary, so first-timers

should simply buckle

up and enjoy the ride.

canopyadventuresthailand.

com, +66 (0) 77 300 340

STACK ‘EM UP!

Stacked Burger adds unsurpassable standard

to Koh Samui’s burger scene. Since 2014,

the contemporary burger bistro of Chaweng

has been drawing tourists and locals in for

its hearty and juicy burgers with choices of

premium ingredients like US and Australian

grass-feed beef and homemade buns of

varying options. The people of Stacked have

great pride in their burger business, as seen

from the way each patty is crafted fresh to

ensure the delicious taste and tender, juicy

texture. Also, Stacked offers menu alternatives

for non-beef eaters and vegetarians to ensure

that the place is the perfect venue for everyone.

If you feel like chilling out in a feels-like-home

atmosphere with exceptional casual grub, then

Stacked is the right one. Enjoy its best-selling

menu “The Cowboy” with onion rings – a

showcase of Stacked BBQ, smoked bacon,

cheddar cheese, Stacked sauce, and salad

on a black sesame bun – while sipping on a

reasonably-priced drink from Stacked’s selection

of local craft beers and cocktails.

South Chaweng Beach Road, stacked-samui.com,

+66 (0) 77 915 222

SANCTUARY WITHIN

It began in 2004 when Bonnie

and her family decided to call

Koh Samui home. Bonnie is a

certified instructor in Hatha

yoga, which emphasises

physical exercises to master

the mind and body. Together

with her husband Ian, an

accomplished chef with a

passion for healthy food, they

collaborated to create their

centre for wellbeing: The Yogarden.

Part yoga sanctuary, part

wellness retreat – the Yogarden

strives to deliver an experience

catered to both the body and

the mind. The venue, near

Fisherman’s Village, offers a Yoga

Holidays programme packaged

as a comprehensive guide that

paves the way for you to plan

directly with Yogarden and

they’ll take care of the rest.

Their Detox Programmes

range from 3 days to 5 days,

with the belief that true healing

involves the body getting rid of

all toxins, as well as the stress

and feelings impeding the path

to wellbeing. Fisherman’s Village,

theyogardensamui.com

Come Play!

All Are Welcome...

Free sunbed & use of towel

Beach Volleyball everyday

Beach Bar / Swim-Up Pool Bar

Happy Hour 4-7pm. everyday

Children’s Activities

Table Tennis & Pool Table

Beach Front Restaurant & Bars

www.shivasamui.com

NEXT TO

AQUARIUM & TIGER ZOO

FREE WATER SPORTS

Kayaks, Paddleboards, Snorkelling

MAENAM

Shiva Samui, Koh Samui Hua Thanon, Samui, Thailand

Phone: +66 077 332 980

Email: beachclub@shivasamui.com

4170

AIRPORT

LAMAI

CHAWENG

BOPHUT

94


HAPPENINGS

THAILAND

PHUKET

SPOTLIGHT

Southern Thai Touch

This black traditional Thai teak

house sits on stilts in a floating

illusion that seems to exist in

your surreal dreams. Black

Ginger – an elaborate Thai

restaurant at the Slate Phuket

– is known for its dreamy and

mysterious atmosphere, as

well as its good mixture of Thai

southern flavours served as

exquisitely as the ambience.

Phuket-style fresh spring

rolls derived from a Hokkien

recipe – is among the favourites,

as well as Bua Thod – Phuket’s

popular appetiser made from local

leaves and spices. In case you

want to delve deep into the local

food repertoire, try their yellow

fish curry and the equally fiery

Khua Gling Moo, a southernstyle

stir-fry minced pork, also

with southern curry. While all

these intense flavours seem too

daunting to enjoy with wine, the

restaurant does provide a wellcurated

wine pairing experience,

ensuring that even the spiciest

curry in Thai cuisine goes well with

a well-selected drink. Open daily:

6.30 - 11pm, T: +66 (0) 76 327 006,

theslatephuket.com/black-ginger

RIDING THE THIRD-WAVE

For coffee connoisseurs, spending time to

slowly appreciate a cup of craft coffee is a

given. At many third-wave coffee bars, you

get to know your beans, the farmer who

grows it and your barista provides the full

coffee experience and brewing method.

At The Shelter Coffee in Phuket,

the AeroPress coffee maker replaces

the expensive high-end espresso

machine. Each cup of your coffee is

hand-pressed, or if you prefer slowly

dripped, to perfection. Coffee beans are

also hand-roasted in small batches via a

small ceramic pan by the owner – who

came into the spotlight after winning the

Specialty Coffee Association of Thailand’s

AeroPress Thailand 2016 competition. A

small menu of craft coffees, two snacks, or

lunch of the day featuring a one-dish meal,

is also made by the owner. A perfect place

to take it easy and be gentle on your soul.

Open daily except Wednesdays: 9am - 5pm,

T: +66 (0) 86 595 5148

DEMYSTIFYING A PHUKET DESSERT

The origins of Phuket’s most famous shaved ice dessert, ‘O Aew,’ has always been a mystery, even for

the locals. In a bowl, the translucent jelly is cut up into big cubes and typically served with red kidney

beans, black glass jelly and adlay millet. A lot of people explain that this strange-sounding dessert is

made from banana, thanks to the fruit’s natural pectin component.

At Cafe’in Thaihua Museum in Phuket Old Town, O Aew is revealed to be a derivative of a Hokkien

sweet made of Aiyu Jelly – a natural jelly made from the dried seeds of a fig-like fruit. The museum also

shows many new creations of Aiyu Jelly desserts served to fit modern tastes. You can try many variations

such as lemon and lychee jelly, red bean paste jelly or watermelon jelly. Although some of the newer

desserts may look unorthodox, they sure are as refreshing as in the old days. Open Tues - Sun: 9.30am - 7pm,

T: +66 (0) 88 766 0962

96


HAPPENINGS

THAILAND

PHUKET

SPOTLIGHT

A Crab Call

Specialising in giant black crabs, The Crab House is a crustacean-centric seafood

restaurant in the Patong area that serves an array of delicious dishes with crabs,

Phuket lobsters and seafood from the Andaman sea. Black crabs are the specialty

here and super-sized, a sign that they are imported. Popular menus include

Singaporean-style Chilli Crab served with mantou (Chinese steamed buns,)

lobster in XO sauce, and steamed blue crab with the special house sauce.

The place is not by the beach, but it has a big room for functions and a

separate full bar that’s good for sipping a drink before or after a meal.

169/83 Phang Mueang Road, Patong, Kathu, Phuket, open daily from noon - 11pm,

T: +66 (0) 76 687 065, thecrabhouse.net

CURRY-A-PLENTY

Phuket cuisine offers a mixture of

southern Thai and Hokkien favourites.

At Go Huad, one can tuck into a variety

of Phuket style rice and assorted curries

plus some side dishes, just like real

locals do. Go Huad has been a go-to

local restaurant for more than 30 years.

Each morning, the back kitchen will be

humming to churn out trays or pots of

freshly cooked curries, soup, stir-fries

and deep-fries. Phuket is known for its

seafood and the restaurant offers more

than 80 different seafood selections per

day – a showcase of how locals make

the best from local ingredients. Musttries

include deep-fried Bigeye Trevally

(pla mong), stir-fried morning glory with

shrimp paste, fish kidney curry (gaeng tai

pla). Gaeng Som (fiery clear curry) serves

as an indicator of a cook’s expertise for

the flavours since the curry needs to be

perfectly balanced before adding fresh

vegetables, fish or shrimp and served

piping hot. The best time to pop in if

you want to see the grandeur of all their

selections is around 11am. Open daily:

8am - 3pm, T: +66 (0) 85 882 0416

BIG MARKET SUNDAYS

Thalang Road in Old Town Phuket was

once called ‘Lad Yai’ – the local dialect

for ‘Talad Yai’ meaning ‘Big Market.’

Looking at the road and the surrounding

neighbourhood now, you would not

believe this place was once next to a main

pier where seafaring traders stopped to

moor their vessels and stock up at the big

market nearby. Phuket is about 150 years

old, but its Old Town thankfully retains

its charms despite modernisation. On

Thalang Road in particular, many old family

shopkeepers still live and sell their wares in

the same houses for decades.

New generations of locals perpetuate

the old market vibe of the street. Every

Sunday, at sundown, a new market is

created with a main road closed for a

street fair. Live bands complement the

presence of local snacks, fruits, and

assorted goodies. Look out for a truck of

Thai southern durian for a real Phuket

delicacy. Open Sundays from 4 - 10pm,

facebook.com/phuketwalkingstreet

98


HAPPENINGS

THAILAND CHIANG MAI

THAILAND CHIANG RAI

One way to celebrate Songkran

in its most traditional form is a

good dousing of water and even

more non-stop fun where it all

began – Chiang Mai. The Water

Festival actually marks the Thai

New Year and it is the longest and

most anticipated public holiday

in Thailand. This year, official

celebrations in Chiang Mai starts

from April 12 to April 15. Following

ancient traditions, there will

be religious ceremonies held to

auspiciously mark the beginning

SPOTLIGHT

Mother of All Songkran

of the New Year. The first day will

feature a long parade with Phra Singh,

one of Thailand’s most sacred Buddha

statues and a chance for everyone

to join in the bathing ritual of the

sacred statues.

People in traditional costumes

will perform cultural dances during

the procession. The province will

also hold a beauty contest for Miss

Songkran and the other for Mister

Songkran. On the streets, foreign

visitors must be prepared for a “warm

welcome” from the hosts, who will

greet them with water pistols or

buckets full of water. Traffic will

come to a standstill as part of the

festival charm, with many roads

crammed with people celebrating and

visitors are encouraged to explore as

many fun spots as possible.

Chiang Mai Municipal, +66 (0) 53 359 365

MISTY ON DOI PHA MEE

Doi Pha Mee village, literally

means “Bear mountain,” – a

former opium plantation in Chiang

Rai turned coffee growing area.

Coffee produced by the Akha hill

tribespeople is more than just a

commodity; it’s also an expression

of love and care from the late King

Bhumibol who worked hard to

transform the community. Now

the Akha tribespeople have also

developed a community-based

tourism programme, allowing

tourists to catch a glimpse of their

daily lives through various activities.

Visitors can join the local people

in planting fruits and vegetables,

picking and roasting home-grown

coffee, weaving and embroidering

indigenous clothing or sample their

freshly-brewed Arabica coffee.

The community still observes old

traditions and one of the must-see

attractions on the mountain is the

wooden giant swing. Men in the

village would remove the wooden

seat and swing as high as they

could to prove their manhood. In

addition, it is the focal point of the

Akha new year. Tourists can also

hop on the swing; it’s actually a

pretty safe activity. Those interested

in absorbing the environment a

bit longer can stay a night or two

on the highlands, where there are

various homestay accommodations.

Alternatively, the tourists can also

erect tents in areas designated for

camping. The spot uniquely offers

a great view of three countries –

Thailand’s Mae Sai district, Tachileik

in Myanmar and Laos. It’s an

unforgettable sight as Doi Pha Mee

greets visitors with mornings mists

and a scenery that’s serene and

beautiful. tourismthailand.org/chiangrai,

+66 (0) 53 717 433,

+66 (0) 53 744 674-5

GET TO KNOW LOANG HIM KAO

Add smart purchases to your Chiang Mai trip with clothing and textiles

ranging from tie-dyed items to creations with elaborate embroidery done by

the Mon people. Known as the Loang Him Kao community, you can now visit

and support their creations of handmade items.

Loang Him Kao also offers various workshops for everyone to participate,

such as ones on traditional Lanna cooking, crafting earrings from “teen jok”

fabric, and learning the art of dyeing in the Japanese Shibori style. For those

wanting to learn more about the community and their projects, a local guide

is available at 500 baht per visit. facebook.com/Loanghimkao,

+66 (0) 85 037 5252

AN ARTS VENUE

PAST AND FUTURE

A must-visit for those wanting to learn

more about Chiang Mai, now that the

Chiang Mai City Arts and Culture Centre

has just finished renovations; recently

unveiling 15 multi-media permanent

exhibition rooms. The centre is home to

interesting Lanna arts and exhibitions

with comprehensive history and traditions

of the northern region.

The centre introduced 15 permanent

exhibition rooms under the “Discover

the Origins of Chiang Mai’s Identity”

theme. The presentations are spectacular

with usage of new media like video,

software, models and graphic boards and

comprehensive descriptions. Do carve

out some time, it is worth spending an

hour or more at the centre. Tickets cost

90 baht. Open Tuesday to Sunday from

8.30am to 5pm, cmocity.com,

+66 (0) 53 217 793

100


HAPPENINGS

THAILAND PATTAYA

THAILAND KOH CHANG

SPOTLIGHT

Truly Thai

Get to know all about the deep roots of

Thai art and culture at the Thai Thani Art

and Culture Village in Pattaya. This new

tourist attraction offers old Thailand as

they preserve the art, culture, traditions,

crafts and traditional performances. It is

also a good place to soak up the beauty of

Thai architecture, with structures like the

multi-gabled pagoda, houses in various

styles from the four regions of the country.

You can join activities like painting on

cotton fabric and mulberry paper, pottery

making, creating Thai sweets from palace

recipes and other skilled crafts. Spare a

full day for these cultural experiences

and enjoy the old Thai way of life in a

contemporary setting.

thaithanipattaya.com

STAND FOR THE PADDLE BOARD

It’s not just peaceful relaxation on the beach

that defines the island destination of Koh

Chang. Get off the sand and consider stand up

paddleboarding, or SUP. The fun and exciting

sport offers an adrenaline rush while on the

water. Unlike traditional surfing, an SUP rider

stands on a board, using a paddle to manoeuvre

through the water. This novel way to explore

the ocean and nature is an alternative and

adventurous fun and big waves aren’t needed

for paddling. You can go to any open water and

enjoy the ride on an SUP and experience the

beautiful waters of the island, get closer to

nature while keeping yourself fit at the same time.

facebook.com/supstationkohchang

ULTIMATE SUNDOWNER

Visitors looking for a perfect place to end a

productive beach day are usually enthralled

by the the ideal sunset setting at Porn’s Bar

and Restaurant. Nestled in the secluded

beach of Kai Bae, this resort is a Koh Chang

fixture and guests benefit from its wooden

bungalow architecture surrounded by trees and

tranquillity. The restaurant and the stairs lead

to the upper levels where you could absorb

the peaceful atmosphere in their terraced

pavilions while enjoying the beautiful views

and great food of Thai and Western specialties.

Hammocks or lounging on pillows ensure

comfortable viewing of four nearby islands,

making the restaurant a popular place. For a

little more action, there’s also a fire juggling

show. pornsbungalows-kohchang.com

MESMERISING MAGIC

Do magic tricks and disappearing

acts continue to amaze you? Do you

always wonder how such sleight of

hand is possible? If yes, come and

explore the world of magic in Pattaya

at the Tuxedo Illusion Hall. Prepare

yourself for the fascinating mysteries

in magic acts and illusions by Mr.

Tuxedo, a professional magician.

The theatre, arranged at full maximum

to showcase tricks and illusions,

presents a Broadway-like production.

A full range of world-standard magic

performances blows your mind away

with live exhibits and ‘headless’

opportunities of jaw-dropping

experiences at Tuxedo Illusion Hall.

tuxedopattaya.com

102


HAPPENINGS

CHINA

CHENGDU / CHONGQING / GUANGZHOU

A STROLL IN DONGSHANKOU

Dongshankou in Guangzhou is best visited on foot or by bike. Take

a leisurely walk along the tree-lined streets radiating out from the

Dongshankou metro station, and duck into the many historic buildings

turned art galleries. Kui Yuan Art Gallery in the 1922 building is an

excellent place to savour art from Chinese and international artists, or

explore the quiet streets to discover smaller galleries like Art 11. You

may catch a traditional guzheng (Chinese zither) performance or a tea

ceremony demonstration. Those looking for a more guided itinerary

can join Cycle Canton bike tour complete with guides well versed in

local history. cyclecanton.com

A CLIMB TO QINGCHENG MOUNTAIN

Qingcheng Mountain is an oasis of verdant green with historic sites nestled

among its trees and winding streams. One of China’s most significant Taoist

mountains, it is home to Jianfu Palace which was constructed in the Tang

Dynasty (618-907 CE) and Tianshi Cave, a major temple that houses a Sui

Dynasty (581-618 CE) stone statue of Master Zhang Daoling. The mountain

is a two-hour drive from Chengdu, or from the Chengdu Railway Station, take

the bullet train to Qingchengshan and connect to the number 101 bus.

SPOTLIGHT

Chongqing’s Red Fortress

Shibaozhai Pagoda, or

“Stone Treasure Fortress”

in English, is considered

an architectural wonder

of the Qing Dynasty

(1644-1912) as it was

constructed without nails.

Built into a steep, craggy

hill, the Pagoda’s twelve

stories overlook the

Yangzte River in Zhong

County, Chongqing.

One of China’s largest

wooden temples, the

Pagoda’s red pavilion is

accessible via a wooden

bridge and a yellow

entrance gate adorned

with dragons and lions.

Shibaozhai Pagoda can be

reached via cruise boats

along the Yangzte River,

stopping at the Pagoda

for two to three hours.

Another outstanding

presence is that of the

Pavilion, whose vivid

red colour provides a

striking contract to the

surrounding greenery,

and its surprising

shape that’s similar

to a pyramid.

yangtze-river-cruises.com

FRENCH-FUELLED

With two floors, a stylish bar, and rooftop lounge, Fuel invites guests to

enjoy French bistro cuisine and drinks overlooking the dramatic Guangzhou

skyline across the Pearl River. Chefs Greg Louraichi and Steven Chen have

just launched a new menu and highlights include “Alaska king crab in jelly with

Kaluga caviar, avocado foam, and saffron aioli” to start; “pigeon with daikon,

pumpkin, fig, chutney, and fresh fig” for a main; and an irresistible “chocolate

bomb with chocolate biscuit, black spicy chocolate, vanilla cream brulée,

coconut, and Bailey’s sauce” to end. Yuexi Road 118 Pearl River Pazhou

District B, 4-5, greglouraichi.com, T: +86 592 531 6600

SIMULTANEOUS EIDOS IN GUANGZHOU

The Guangdong Museum of Art’s 2017 Triennial explores the way modern

technology is expanding the definition of what constitutes photography. The

exhibition argues for a flexible concept of photography that draws on dynamic

uses of traditional and modern art, physical and non-physical space, and multidimensional

images that interact with the museum’s setting in old Canton and

the modern Pearl River Delta. Catch this free exhibit Tuesday through Sunday.

38 Yanyu Lu, Ersha Island, Yuexiu District, guangzhouimagetriennial.org

104 105


HAPPENINGS

HONG KONG

SPOTLIGHT

Gastronomic Art

Vicky Lau has carved a reputation for serving

beautifully presented edible stories at the

well-established Tate Dining Room & Bar. The

professionally trained graphic-designer-turnedchef

has clearly meshed her two talents together as

Tate has consistently brought diners on a journey of

discovery through food.

Established in 2012 in Soho, Elgin Street, Tate now

calls Hollywood Road its home. The new facility now

incorporates a dining room with space for 30, as well

as a private chef’s kitchen and a private bar. The outlet

prides itself on its French and Asian Cuisine, all of

which are presented intricately on a plate.

Dining at Tate is best described as a full-on sensory

experience, with dishes that deliver both visual and

gustatory simulation. Intimate and personal, Tate

opens only for dinner with seasonal tasting menus

on offer along with a carefully selected wine list.

210 Hollywood Road, Sheung Wan, Hong Kong,

+852 2555 2172, tate.com.hk

GIN THERAPY

Despite taking a whimsical approach

to cocktails – specifically gin-based

drinks – Dr. Fern’s Gin Parlour is

serious about its staple beverage.

The speakeasy outlet celebrates gin,

evident by over 250 varieties and

brands housed in their outlet.

On the official website, the

outlet is said to specialise in treating

“patients’ ailments, and stress-related

symptoms with concoctions of fresh,

local herbs and botanicals – paired

with gins from around the world”.

That is certainly evident by its menu,

which is populated by creative

concoctions, expertly made in-house

by resident mixologists.

The outlet itself is conducive for

enjoying a tipple or two, thanks to

its stylised interior that is inspired

by a vintage apothecary. With its

wooden décor, retro wallpaper and

ingredients housed in glass jars,

Dr. Fern’s Gin Parlour certainly

provides the ideal setting to throw

back a gin or two in the evening, or

even in the afternoon. Shop B31A,

First Basement Fl., Landmark Atrium,

15 Queen’s Road, drfernshk.com

SPOTLIGHT

Bear Witness

With over 12 million albums sold, Katy Perry is

an artist that needs no introduction. Famous

for her hit singles “Roar”, “Firework” and

“Dark Horse”, Perry is an icon of American

music, despite only making her debut just a

decade ago.

In March, Perry will be bringing her brand

of music and entertainment to Hong Kong

as part of her world tour. Fresh off her North

American leg, Perry’s WITNESS: The Tour will

set the stage for the artist’s highly-anticipated

debut performance in Hong Kong.

Her sold-out performances in America

have thus far garnered rave reviews for its

enormous, colourful sets with eye-popping

props. Hop on board WITNESS: The Tour for

an entertaining journey through Katy Perry’s

biggest milestones and mega-hits. 30 March,

AsiaWorld-Expo, Arena, katyperry.com

ATTENTION ON DECKS

Technology meets music in Sónar,

one of the world’s biggest electronic

music events. Respected by music

fans the world over for its eclectic

line-up, high-quality production and

unwavering support for pioneering

electronic artists, Sónar first began in

Barcelona back in the mid-90s.

Continuing its worldwide success,

the event returns to Hong Kong for

its second edition to enthral electronic

music lovers. Just like the previous

instalment, Sónar will deliver a

line-up of established artists and hotly

tipped emerging talents. The mix of

performances will range from live acts

to DJs, and dance-floor-driven sets to

experimental electronica. Sónar will

also showcase technology-centred

activities, including Workshops, Talks,

an Expo, Virtual Reality and New

Media, which will allow guests to

exchange ideas and technology in

a fun and inspiring environment.

17-18 March, Hong Kong Science Park,

Shatin, sonarhongkong.com/en/2018

106


HAPPENINGS

SINGAPORE

MALAYSIA

KUALA LUMPUR

SPOTLIGHT

Neighbourhood of Good Eats

Lined with beautifully restored

colonial shophouses, Duxton Hill

makes for a very picturesque setting.

Its unique architecture aside,

this prominent neighbourhood

has carved a reputation as an area

that is both a feast for the eyes,

as well as the stomach.

The area once known more

for its KTV operations decades

ago is now a renowned foodie

destination – thanks to a

number of quaint restaurants,

bars and cafés that have set up

shop in the neighbourhood.

Catering to the tastebuds

of Singapore’s young, hip

crowd and omnipresent expat

community, this delicious

enclave serves up a wide variety

of international flavours and

refreshing beverages.

From fresh seafood to Spanish tapas

as well as Mexican bites, being spoilt

for choice is a requisite in Duxton Hill.

Although there are too many to mention,

some of the standouts in the area include

the newly opened Brightside, for light bites

and refreshments and French fine-dining

establishment, Rhubarb Le Restaurant, which

owns the distinction of a Michelin Star.

Duxton Hill, Singapore

SPOTLIGHT

Time for Kopitiam

This traditional old school kopitiam

(coffee shop) is an institution for

KL-ites. Situated near the centre of

the Kuala Lumpur City Centre on

Jalan Kamunting, Yut Kee has been

dishing out delicious Hainanese

dishes for decades.

One of the ‘go-to’ places for

a typical Malaysian breakfast,

Yut Kee serves up an interesting

variety of dishes ranging from

the staple, half-boiled eggs

with toast, to more elaborate

offerings such as the Roasted

Pork Roll, which is only available

on weekends. Other mainstay

favourites include the Roti Babi - a

deep fried bun stuffed with minced

pork, stir-fried Hailam Noodles,

and the Hainanese style Pork and

Chicken Chop.

The décor of the outlet is

stereotypically Chinese with

Western influences such as mosaic

tiles and it exudes a nostalgic

appeal that keeps fans and foodies

coming back for more. As such,

it’s not surprising to find a regular

crowd lining up outside the outlet

to get a table in the morning –

especially on weekends.

1, Jalan Kamunting, Chow Kit, Kuala

Lumpur, +603 2698 8108

NOT YOUR AVERAGE FISH MARKET

Backed by Norwegian design and expertise, the FiSK

Seafoodbar & Market has elevated the fish market concept

in the Garden City. Part restaurant and part retail outlet,

the upmarket establishment offers a Scandinavian-inspired

menu by Executive Chef Markus Dybwad.

The outlet smokes its own fish; menu highlights include

Norwegian favourites such as Atlantic Halibut and Lobster

Salad, as well as Asian-influenced offerings like the Sea Bream

Curry and Black Pepper Salmon. The outlet is also well-stocked

with a selection of quality wines. FiSK Seafoodbar & Market, 30

Stevens Road #01-01, fisk.com.sg, +65 6732 0711

FRESH CATCH

Surrounded by the pristine Keppel

Marina, Bayswater Kitchen provides

the ideal setting for tucking into fresh

and delicious seafood. A favourite

haunt for seafood lovers, this casual

seafront dining establishment has

been reeling in customers with its

approachable ambience and menu

that’s populated by seasonal favourites.

Bayswater Kitchen’s alfresco

setting and waterfront views have

made it a top pick for the brunch

crowd where favourites such as

Lobster & Prawn Rolls, Soft-Shell Crab

Eggs Benedict and traditional Fish &

Chips are the order of the day. It’s also

widely popular with the after-office

hour crowd and families, thanks to its

laidback atmosphere and its extensive

sharing platters.

Whole fish, lobsters, Fisherman’s

Feasts and fresh shucked oysters are

the top picks here, naturally. Cutlery is,

of course, totally optional.

2 Keppel Bay Vista, Marina at Keppel Bay,

bayswaterkitchen.com.sg,

+65 6776 0777

108


HAPPENINGS

CAMBODIA

PHNOM PENH / SIEM REAP

SPOTLIGHT

Pedalling for Charity

Cycling remains one of the

best ways to truly soak in the

sights and sounds of Cambodia.

Each year, the CamNam

Noble Challenge affords

that opportunity to cycling

enthusiasts via an epic 10-day

trek through Cambodia and

Vietnam. Despite the arduous

and challenging journey, the

event is for a good cause as it

helps raise money for charity.

The cycling adventure takes

participants from the iconic

temple complex of Angkor Wat

to Phnom Penh before the final

leg to Ho Chi Minh. The itinerary,

which covers over 400km, will

take participants through some

of Southeast Asia’s most

stunning landscapes.

The CamNam Noble

Challenge officially ends at

the Christina Noble Children’s

Foundation’s flagship project,

the Center of Social Assistance

for Disadvantaged Children. The

money raised from this event

will be channelled towards the

charity, for the betterment of

these young deserving children.

21-30 March, cncf.org/camnam

SPOTLIGHT

A Cause for Fine Dining

With its strong European influences, Cambodian cuisine

possesses a natural fusion of both European as well as

traditional Khmer cooking techniques. Black Bambu,

however, has taken this concept up a few notches by

presenting fine gourmet food and cocktails in Phnom

Penh at affordable prices.

Run by the Cambodian Children’s Fund (CCF), Black

Bambu offers both big plates as well as small plates,

with dishes inspired by cuisines from across the globe.

This includes European and Asian-inspired tapas, tacos

and pizzas, which are perfect for sharing as well as

mains such as Crispy Snapper, Chilli Crab Linguini and

Prawn & Cashew Nut Curry.

BUGS ALIVE

Adventurous eaters who want to experience more than just

Khmer cuisine may want to pay a visit to Bugs Café in Siem

Reap. But be forewarned, dining here isn’t for those with weak

stomachs, as the specials here are of the insect variety.

Bugs Café holds bragging rights to being the first ever Insect

Tapas restaurant in Cambodia. Each dish boasts a fusion of both French

and Khmer cooking methods, and made with locally-sourced insects.

Opened from 5pm daily, the outlet allows diners to tuck

into items such as Spring Rolls stuffed with Ants, Tarantula

Donuts, Pan-Fried Scorpions and Savoury Cupcakes topped

with crickets and silkworms. Bugs Café also carries a noninsect

menu for its guests. 351 Angkor Night Market St., Krong

Siem Reap, +855 17 764 560, bugs-cafe.e-monsite.com

CAKES FOR A GOOD CAUSE

Blossom Training Centre & Café in Siem

Reap has carved itself a reputation

for its beautifully designed cakes and

confectionaries. But the sweet and

delectable sweet treats are just one

aspect of this elegant café. Established

in 2013 by Bloom Asia, the F&B outlet

helps assist and tutor Cambodian women

in vocational training.

Managed by Matthew and Melissa

Stock, Blossom Training Centre & Café

primarily educates, equips and empowers

young Cambodian women. The students

at Bloom Asia are trained on-site in a

VET-accredited hospitality course before

they are employed in the social enterprise

café and cake business, where they

continue to receive ongoing training,

education, mentorship and support.

Transforming communities aside,

the café is also well worth a visit for its

impressive array of cakes and pastries, as

well as creative coffee and teas. 6 Mondul,

1 Svay Dangkum, Central Market, Siem Reap,

+855 17 800 301, blossomcakes.org

Housed in a beautiful setting, the outlet also supports

the CCF’s mission of transforming children into tomorrow’s

leaders. Proceeds of the restaurant’s profits go towards

funding this initiative. Black Bambu opens for lunch and

dinner daily, except Mondays from 10.30am to 3.30pm and

dinner from 5.30pm to 11pm.

28, Street 228 (corner of Street 55), Phnom Penh,

+023 966 895, black-bambu.com

110


HAPPENINGS

VIETNAM

DANANG / PHU QUOC

SPOTLIGHT

A Sunset Bar

After a day being barefoot at the

beach, end it by catching a sunset.

Chuon Chuon Bistro & Sky Bar,

perched high over the city and beach

is your place to watch the sun slip

into the horizon.

Chuon Chuon Bistro & Sky Bar

started as a small bar up on a hill and

has now turned into the largest and

highest location in town. It’s usually

packed with young locals, tourists and

expats who come to wind down as

they listen to some R&B. Chuon Chuon

offers a variety of drinks with their

signature being the “Five Elements”

cocktail. The bar serves dinner with

the beautiful night sky, together with a

view of the ocean, mountains, and the

town itself. Sao Mai Hill, 69 Tran Hung

Dao, Phu Quoc, T: +84 (0) 297 3608 883

A CONTINUOUS BIG BANG

The Danang International Fireworks Competition

(DIFC) returns to the Han River waterfront in 2018

with a longer, more spectacular series of duelling

fireworks from teams across the globe. The first

event in 2008 saw the participation of four

international pyrotechnic teams, and the festival

always draws crowds of spectators and pyrotechnics

enthusiasts to the waterfront for enormous fireworks

displays. This year, the competition will be spread

over a month. From April 30 to June 9, a pair of

eight pyrotechnic design teams from Poland, France,

US, Hong Kong, Italy, Sweden, Portugal, and Vietnam

will be fighting for top prize, culminating in the finale

and awards ceremony on June 30. difcdanang.com

SPICE UP YOUR TRIP

Vietnam’s Phu Quoc Island may be noted for its

beaches and chill vibe. However, this southern

island has more to offer holidaymakers beyond its

seafood and beaches. Because Phu Quoc’s soil is

rich in minerals and produces quartz, it is also an

ideal environment for growing pepper. Anyone can

take a side trip to explore this popular souvenir item.

The pepper plant here is among the world’s finest

in its aroma and grown from such a unique terroir.

With exposure to the sun and sea breezes, the vines

of the plants produce outstanding peppercorns.

A visit to a pepper plantation can literally spice up

your holiday in the discovery of how the pepper

finds its way from Phu Quoc farms to dining tables

everywhere. Currently over 400 hectares of pepper

plantations and farms can be found throughout the

central and northern regions of Phu Quoc Island.

phuquocislandguide.com

DANANG STREET PARTIES

The Rumba, Cha Cha, Tango and other

dances that complement a street party

will be demonstrated as Danang plays

host to a series of street bands and party

music with Street Festival 2018. Street

Festival 2018 is scheduled to take place

on the Han River banks for two hours

(7.30 - 9.30pm) on the last Saturday of

each month. Brass bands performing

Vietnamese and international music gets

the dancing going and the partying in full

swing. Cultural and festive shows with

activities ensure a festive mood while

dancers wearing masks do the Paso Doble,

Rumba, Cha Cha, Tango, Disco, Salsa

moves. In addition to the brass bands

and parades – expect spontaneous dance

demonstrations. tourism.danang.vn/en

Photo: Danang Visitor Centre

Photos: Chuon Chuon Bistro & Sky Bar

DO THE TASTIEST TREATS TOUR

IN DANANG

What you get is a promise to sample authentic

Vietnamese food and Danang specialties when you

sign up with Danang Food Tour. But beyond just

eating, the tour regales participants with stories

on how people in Danang live and play, with an

itinerary that’s culture and lifestyle focused as well.

Whether it’s during the day or night, you decide.

For the early birds, the Danang Morning Food

Tour (40 US$/person) promises walking and eating

adventures on the streets of Danang. For the night

owl, the tour (45US$/person) starts at 5pm off the

city centre before making its way down bustling side

streets to check out some local eateries.

T: +95 9 302 58388

112

113


HAPPENINGS

LAOS / MYANMAR

VIENTIANE / YANGON

INDIA / MALDIVES

MUMBAI / MALDIVES

SPOTLIGHT

Meal with a View

For those wanting a break

from the local hotel breakfast,

there’s always dim sum near

Kandawgyi Park. Signature Fine

Dining and the Garden Bistro

serves steaming hot dim sum

in the early morning as well

as a delicious Western-style

breakfast. Lunch and dinner

are also offered in both Asian

and European cuisines. You

can choose to sit inside the

SPOTLIGHT

Goan Good and More

ON THE RUN

Think of it this way: when you go on a

run – you’ll be sightseeing on foot and

working out at the same time. And to

achieve this along the most pristine

banks of Mekong River? Well, bring a

comfortable pair of running shoes if you

are in Vientiane in early March when

the annual Vientiane International Half

Marathon takes place. This annual run

starts at That Luang Pagoda, winding

through Vientiane’s interesting and

hidden parts. March 4, facebook.com/

vientianehalfmarathon

SPIRIT OF LAO TEXTILES

Lovers of traditional and even antique

textiles are in for a treat in Vientiane,

as the Lao Textile Museum is one of

the many must-see attractions. Located

just a little outside of the capital, the

Lao Textile Museum is a labour of love

from the Sisane Family. It began as

a private collection whose inventory

turned into the remarkable Lao Cultural

Centre showcasing Lao traditional

textiles, architecture and handicrafts. The

museum stands on a leafy traditional Lao

compound — where a large traditional

house stages the private museum. On the

ground floor are traditional looms used

air-conditioned room or have a meal in

comfortable outdoor seating. The restaurant

is located just right at the park, where the

views go well with your meal. Corner of Kaba

Aye Pagoda Rd. and Kanyeikthar Rd., Yangon,

open daily from 7am - 10pm, T: +95 1 546 488

over the last century, while the second floor features antique

silk pieces made by different ethnic groups in Laos. The life in

Laos and its history have been woven into the fabric, inspired

by present and past weavers. Many fabrics on display are mostly

ceremonial and have been made for all occasions – weddings,

religious and shrouding events. Some of these priceless fabrics

take many months to make, whilst others are quite old and

delicate. Visitors would definitely enjoy the stories beyond the

traditional looms, shuttles and yarns, further appreciating a

textile before grabbing a piece or two at the retail space. Lessons

on natural dyes and the process are also available for those who

want to get down with the indigo process. Ban Nongtha Tai

(4 kilometres from Vientiane’s downtown), open daily from 9am to

4pm. Admission is 30,000 kip.

Goa seems to be the flavour

of the season in Mumbai.

Lady Baga brings the relaxed

Goa beach shack vibe with

an ambience of deck beds,

hammocks, and bean curtains.

This is coupled with some

authentic Goan fare such as

prawn curry, pork vindaloo,

Rechado crabs, and more. The

cocktails are also Goa-inspired

with ingredients such as Goan

port wine, tamarind, and even

a chorizo-infused vodka! Other

new openings worth checking

out are Keiba at Mahalakshmi

ALL INCLUSIVE PARADISE

The world-class holiday destination of

the Maldives never runs out of hospitable

choices for a dream sojourn. It has

recently welcomed Park Hotel Group’s

first luxury resort Grand Park Kodhipparu,

the one-island-one-resort masterpiece

created from award-winning hospitality

firm Hirsch Bedner Associates. Calling

on the design firm’s artistic spirit, the

resort sets a state-of-the-art standard

for the property. Its unique combination

of contemporary interior design and

traditional charisma calls on native wood

and rattan aesthetics.

As an oasis of cherished peace, the

resort located in the North Malé Atoll,

is blessed with pristine beaches and

cobalt sea as well as marvellous sites for

snorkelling and diving. The property has

one of the best house reefs in Maldives,

with a stunning display of coral, other marine

life like turtles, sting rays and hundreds of

colourful fish species – all seen from your villa.

parkhotelgroup.com/en/maldives

Racecourse, where you can relish Japanese &

Chinese delicacies while overlooking the stables,

and The Wine Rack, a stylish wine bar where you

can choose from more than 300 wines and pair

them with a menu curated by celebrity chef Sarah

Todd (of MasterChef Australia fame).

Lady Baga, Kamala Mills, +91 49731012

Keiba, Mahalakshmi Racecourse, +91 8976040121

The Wine Rack, Lower Parel, +91 8452833377

THEATRE TALES

NCPA, the city’s premier theatre venue starts the Spring

Season of the Symphony Orchestra of India (SOI) with

a stellar line-up. On March 4th, the Bournemouth

Symphony Chorus will join SOI to bring two glorious

choral works to Mumbai – Beethoven’s Choral Fantasy

and Haydn’s Mass For Troubled Times. This will be

followed by their rendition of Handel’s Messiah on March

6th. Both performances will take place at NCPA’s Jamshed

Bhabha Theatre. On March 10th and 15th, NCPA’s Godrej

Dance Theatre will stage an opera screening of Puccini’s

La Bohème followed by a theatre screening of the French

play Scapin the Schemer on March 21st. Book tickets on

bookmyshow.com/mumbai.

114 115


BANGKOK AIRWAYS NEWS 118 / ROUTE MAP 124 / AIRCRAFT INFO 128

117


BANGKOK AIRWAYS NEWS

PLAN TO CONNECT PUBLIC BUSES AND

COMMUNITIES TO AIRPORTS CREATED

BETWEEN THE DEPARTMENT OF LAND

TRANSPORT AND BANGKOK AIRWAYS

Recently, Mr. Sanit Promwong, Director

of the Department of Land Transport

and Mr. Puttipong Prasarttong-Osoth,

President of Bangkok Airways PCL

signed an agreement for public buses

to service routes to relevant airports.

Plans are underway for public buses to

provide service to commuters needing

travel between the 3 airports operated

by Bangkok Airways; namely Sukhothai,

Trat and Koh Samui airports and the

respective city centres. Apart from the

convenience, the collaboration

supports the tourism and aviation

industry with the goal to boost

economic growth to the areas.

Mr. Sanit Promwong, Director of

the Department of Land Transport, said,

“The memorandum of understanding

(MOU) articulates the government

and the Ministry of Transport’s ‘One

Transport’ policy to develop and

integrate a public transportation

system to connect airports, city

centres and bus terminals – under

the rules of high standards and safety

supervision. Land transportation

representatives have been delegated

in each province where each airport

is located, so they can liaise with the

airports and involved parties to plot

bus routes, bus stops, bus parking

areas, and determine fares that

match commuter demands and flight

schedules. This collaboration will

increase more options for travellers

and their lifestyles.”

Mr. Puttipong Prasarttong-Osoth,

President of Bangkok Airways PCL

also added, “We have elevated our

service standards in all of our 3

operating airports in order to make

it convenient for all travellers. These

days, they can choose to commute

from airports into the city using a

taxi or limousine for more independent

transport. On the other hand, this

(agreement) will be providing a great

option with public transportation.

Parking areas for buses will be wellorganised

and addressing safety

standards. It’s all within a short walking

distance and for the convenience of

the public.”

เมื่อเร็วๆ นี้ นายสนิท พรหมวงษ์ อธิบดีกรมการ

ขนส่งทางบก และนายพุฒิพงศ์ ปราสาททองโอสถ

กรรมการผู้อำนวยการใหญ่ บริษัท การบิน

กรุงเทพ จำกัด (มหาชน) ร่วมลงนามบันทึกความ

ร่วมมือในการจัดให้มีรถโดยสารสาธารณะบริการ

รับส่งผู้โดยสาร เชื่อมการเดินทางระหว่างตัวเมือง

และท่าอากาศยานที่บริหารงานโดย บริษัท การบิน

กรุงเทพ จำกัด (มหาชน) ทั้ง 3 แห่ง ประกอบด้วย

ท่าอากาศยานสุโขทัย ท่าอากาศยานสมุย และ

ท่าอากาศยานตราด เพื่อให้ผู้โดยสารและประชาชน

ที่มาใช้บริการท่าอากาศยานได้รับความสะดวก

สบายจากการเดินทาง ทั้งยังส่งเสริมอุตสาหกรรม

การบินและการท่องเที่ยว และส่งเสริมการขยายตัว

ทางเศรษฐกิจของประเทศ

นายสนิท พรหมวงษ์ อธิบดีกรมการขนส่ง

ทางบก เปิดเผยว่า “การลงนามร่วมกันในครั้งนี้

สอดคล้องกับนโยบายรัฐบาลและนโยบาย One

Transport ของกระทรวงคมนาคม ที่ต้องการให้มี

การบูรณาการและพัฒนาระบบการขนส่งเชื่อมต่อ

การเดินทางทุกรูปแบบจากท่าอากาศยาน โดย

เฉพาะการให้บริการรถโดยสารสาธารณะเพื่อเชื่อม

สนามบินกับชุมชนและสถานีขนส่ง ภายใต้การ

ควบคุม กำกับ ดูแลมาตรฐานความปลอดภัย

และคุณภาพการให้บริการอย่างใกล้ชิด เพื่อให้

ผู้โดยสารมีทางเลือกในการเดินทางที่หลากหลาย

ตรงกับไลฟ์สไตล์ โดยกรมการขนส่งทางบกได้มอบ

นโยบายให้สำนักงานขนส่งจังหวัดที ่มีที่ตั้งของ

ท่าอากาศยาน ดำเนินการสำรวจเส้นทางเดินรถ

โดยสารสาธารณะร่วมกับท่าอากาศยาน และหน่วย

งานที่เกี่ยวข้อง เพื่อกำหนดจุดต้นทาง ปลายทาง

จุดจอดระหว่างทาง พื้นที่จอดรถ ให้ตอบโจทย์

ผู้ใช้บริการ และร่วมกันกำหนดตารางการเดินรถ

เพื่อให้สอดคล้องกับเที่ยวบิน และอัตราค่าโดยสารที่

เหมาะสมและเป็นธรรม”

ด้าน นายพุฒิพงศ์ ปราสาททองโอสถ

กรรมการผู้อำนวยการใหญ่ บริษัท การบินกรุงเทพ

จำกัด (มหาชน) กล่าวว่า “บริษัทฯ ได้ยกระดับ

คุณภาพการให้บริการภายในท่าอากาศยานทั้ง

สามแห่ง เพื่อตอบโจทย์ผู้โดยสารที่ใช้บริการให้ได้

รับความสะดวกสบาย ปัจจุบันการเดินทางเข้าสู่

ตัวเมืองในทุกสนามบินมีรถแท็กซี่และรถลีมูซีน

รองรับสำหรับกลุ่มลูกค้าที่ต้องการเดินทางด้วย

รถยนต์ที่มีความเป็นส่วนตัว ในขณะที่การเพิ่ม

รูปแบบการให้บริการด้วยรถโดยสารสาธารณะ

คาดว่าจะสามารถรองรับกลุ่มลูกค้าที่เป็นนักท่องเที่ยว

ชาวต่างชาติ ที่นิยมเดินทางด้วยระบบขนส่ง

สาธารณะ ซึ่งแต่ละท่าอากาศยานได้จัดเตรียม

สถานที่ภายในท่าอากาศยานสำหรับเป็นจุดจอด

รถโดยสารสาธารณะเพื่อรับส่งผู้โดยสารได้อย่าง

สะดวกสบาย ไม่ไกลจากตัวอาคาร รวมทั้งจัด

ระเบียบและรักษาความปลอดภัยในบริเวณจุดจอด

รถให้เกิดความเรียบร้อย”

BANGKOK

AIRWAYS DRAWS

LUCKY WINNERS OF

CUSTOMER

SATISFACTION

SURVEY

Recently, Bangkok Airways Public

Company Limited led by Mrs. Darunee

Debavalya, Senior Director – Customer

Satisfaction and Relationship Management

(3rd from left), together with Mrs. Waewta

Chaiyapol, Director – Customer Relations

and Experience Management (2nd from

left) had the pleasure of selecting 10 lucky

winners from a second draw that was part

of the Bangkok Airways Public Company

Limited Customer Satisfaction Survey

2017. The event was held at the Bangkok

Airways Ticketing Office on Vibhavadi

Rangsit Road.

NEW INTERNATIONAL PASSENGER LOUNGES

AT SUVARNABHUMI AIRPORT

Passengers on Bangkok Airways flights

can now enjoy new International Passenger

Lounges at Suvarnabhumi Airport, an

additional service offering extra comfort

and convenience. The brand new

International Passenger Lounges are

located on the third floor of concourse D,

opposite gate D7.

The new lounges have been designed

to showcase the airline brand identity of

the “boutique” touch. The new Boutique

Lounge, 250sqm in size, can accommodate

up to 120 passengers, while the Blue

เมื่อเร็วๆ นี้ สายการบินบางกอกแอร์เวย์ส นำโดย

คุณดรุณี เทพวัลย์ ผู้อำนวยการอาวุโสส่วน

บริหารความพึงพอใจและความสัมพันธ์ลูกค้า

(ที่ 3 จากซ้าย) และคุณแววตา ชัยพล ผู้อำนวยการ

แผนกบริหารลูกค้าสัมพันธ์และประสบการณ์ลูกค้า

Ribbon Club Lounge is 200sqm in size and

can accommodate up to 50 passengers.

Passengers of Bangkok Airways departing

on international flights can now enjoy these

brand new lounges from today onwards.

Opening hours are from 04.30am to 10pm.

For more information, please visit our

website: www.bangkokair.com or Call Centre

by dialling 1771, 24 hours a day.

(ที่ 2 จากซ้าย) เป็นประธานจับรางวัลผู้โชคดี

10 ท่าน จากการสำรวจความพึงพอใจของ

ผู้โดยสาร ครั้งที่ 2 ประจำปี พ.ศ. 2560 ณ

สำนักงานออกบัตรโดยสาร สายการบินบางกอก

แอร์เวย์ส ถนนวิภาวดีรังสิต

สายการบินบางกอกแอร์เวย์ส เปิดให้

บริการห้องรับรองผู้โดยสารขาออก

ระหว่างประเทศแห่งใหม่ ณ ท่าอากาศยาน

สุวรรณภูมิ เพื่อรองรับเทศกาลท่องเที่ยว

ปลายปี โดยห้องรับรองผู้โดยสาร

ระหว่างประเทศแห่งใหม่นี้ตั้งอยู่บริเวณ

ชั้น 3 ของอาคารผู้โดยสาร Concourse D

ตรงข้ามกับประตูขึ้นเครื่องหมายเลข

D7 ซึ่งผู้โดยสารของสายการบินฯ

สามารถเข้าใช้บริการได้ตั้งแต่วันนี้

เป็นต้นไป

ห้องรับรองผู้โดยสารแห่งใหม่นี้ถูก

ตกแต่งอย่างสวยงามและมีเอกลักษณ์ซึ่ง

สะท้อนความเป็น “บูทีค” ของสายการบินฯ

ได้อย่างลงตัว ห้องรับรองผู้โดยสารดังกล่าว

มีขนาด 450 ตารางเมตร แบ่งเป็น บูทีค

เลาจน์ สามารถรองรับผู้โดยสารได้ 120

ท่าน และบลูริบบอนคลับเลาจน์ สามารถ

รองรับผู้โดยสารได้ 50 ท่าน

ห้องรับรองผู้โดยสารระหว่างประเทศ

แห่งใหม่เปิดให้บริการทุกวันตั้งแต่เวลา

04.30 ถึง 22.00 น. ซึ่งผู้โดยสารสามารถ

ตรวจสอบรายละเอียดเพิ่มเติมได้ทาง

เว็บไซต์ www.bangkokair.com หรือที่

ศูนย์บริการข้อมูลลูกค้า โทร.1771 ตลอด

24 ชั่วโมง

118

119


BANGKOK AIRWAYS NEWS

“LOVE EARTH, SAVE EARTH: LOVE

SAMUI, SAVE THE COCONUT

TREES” YEAR 3

Bangkok Airways, led by Ms.

Nutchayathorn Nutsudanijvipa –

Director, Samui Airport and other

representatives, recently relaunched

the environmental awareness

project, “Love Earth, Save Earth:

Love Samui, Save the Coconut

Trees.” Now in its third consecutive

year, the eco-initiative was held at

Wat Laem Suwannaram, Koh Samui

district, Surat Thani. The joint goal

is to share eco-conscious knowledge

among the island community to

preserve and protect the iconic

coconut trees of Koh Samui.

In the “Love Earth, Save Earth:

Love Samui, Save the Coconut

Trees” Year 3 project, more than

140 farmers, planters, locals and

tree enthusiasts in Koh Samui

gained more knowledge on care

for their coconut trees. Participants

were taught about pest control

and eradication methods, such as

the biological control of tree pests

such as black-headed caterpillars,

and having vespidae wasps as a

natural way to control coconut

pests. Young coconut plants and

vespidaes were also donated

during the event.

เมื่อเร็วๆ นี้ สายการบินบางกอกแอร์เวย์ส

จัดกิจกรรม “ปลูกต้นมะพร้าวเพื่อเกาะสมุย

ปี 3” ภายใต้โครงการ “Love Earth, Save

Earth: Love Samui, Save the Coconut

Trees” เพื่อรณรงค์ให้ประชาชนบนเกาะสมุย

หันมาใส่ใจและอนุรักษ์ต้นมะพร้าว ซึ่งเป็น

สัญลักษณ์สำคัญทางการท่องเที่ยว โดยมี

นางสาวณัฏฐ์ชยธร ณัฐสุดานิจวิภา

ผู้อำนวยการสนามบินสมุยและตัวแทนจาก

หน่วยงานต่างๆ เข้าร่วมกิจกรรม ณ วัด

แหลมสุวรรณาราม อำเภอเกาะสมุย

จังหวัดสุราษฎร์ธานี

กิจกรรม “ปลูกต้นมะพร้าวเพื่อเกาะสมุย

ปี 3” เปิดโอกาสให้เกษตรกรและประชาชนใน

พื้นที่เกาะสมุยกว่า 140 คนที่เข้าร่วมงานได้

เรียนรู้องค์ความรู้ต่างๆ อาทิ การควบคุม

และกำจัดแมลงศัตรูมะพร้าว การฝึกปฏิบัติ

การควบคุมแมลงศัตรูมะพร้าวโดยชีววิธี

การเพาะเลี้ยงขยายแตนเบียน การควบคุม

หนอนหัวดำมะพร้าว เป็นต้น รวมถึงยังได้รับ

กล้ามะพร้าวเพื่อนำไปปลูก และแจกแตน

เบียน เพื่อให้เกษตรกรนำไปควบคุมแมลง

ศัตรูมะพร้าวให้ยั่งยืนต่อไป

BLUE VOLUNTEERS FOR

CHILDREN’S DAY

It’s another feel good moment for the Blue Volunteers

of Bangkok Airways who were lucky to spend quality

time with Thai kids recently. On Thailand’s Children’s

Day last January 12, 2018, Mrs. Chanthip Thongkanya

– Vice President, Office of the President; together

with the Bangkok Airways’ Blue Volunteers team

organised fun activities and prepared lunch for

students at Thewa Khlong Trong School in Samut

Prakan province. The event aimed at sharing in the

happiness and fun with the children and challenging

them with games and activities. The following day

also was a great opportunity as the National Council

on Social Welfare of Thailand under the patronage

of His Majesty, the late King Bhumibol Adulyadej,

appointed the Blue Volunteers to create wonderful

activities under the theme, “10 Duties for Good Kids”

around the Mahidol Building grounds.

สำหรับปีนี้ ทีม Blue Volunteers ของบางกอกแอร์เวย์ส ได้มีโอกาส

จัดและร่วมกิจกรรม วันเด็กแห่งชาติประจำปี 2561 ถึง 2 กิจกรรม

โดยเมื่อวันศุกร์ที่ 12 มกราคมที่ผ่านมา ทีม Blue Volunteers ของ

บางกอกแอร์เวย์สกว่า 20 คน นำโดยคุณจันทร์ทิพย์ ทองกันยา

รองกรรมการผู้อำนวยการใหญ่ สำนักกรรมการผู้อำนวยการ

ใหญ่ จัดกิจกรรมสำหรับนักเรียน และเด็กๆ ณ โรงเรียนเทวะคลอง

ตรง จังหวัดสมุทรปราการ เพื่อมอบความสุขและความสนุกสนาน

ให้กับน้องๆ ผ่านกิจกรรมต่างๆ รวมถึงเลี้ยงอาหารกลางวัน วันถัด

มาวันเสาร์ที่ 13 มกราคม ทีม Blue Volunteers ก็ได้รับเกียรติจาก

สภาสังคมสงเคราะห์แห่งประเทศไทยให้ช่วยดูแลฐานกิจกรรมต่างๆ

บริเวณลานหน้าตึกมหิดล ณ สภาสังคมสงเคราะห์แห่งประเทศไทย

ในพระบรมราชูปถัมภ์ ซึ่งกิจกรรมจัดภายใต้แนวคิด “เด็กเอ๋ย เด็กดี

ต้องมีหน้าที่ 10 ประการ”

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AIRCRAFT INFO

AIRBUS A319

NUMBER OF FLEET : 14

LENGTH : 33.84 m

WINGSPAN : 34.1 m

HEIGHT : 12.17 m

ENGINE : IAE V2500

CRUISING SPEED :

920 km/h

MAX OPERATIONAL ALTITUDE :

39,800 ft

PASSENGER CAPACITY :

12 seats & 108 seats / 144 seats / 138 seats

BANGKOK AIRWAYS OPERATES FOUR TYPES OF AIRCRAFT

TAKE ME

HOME

READ

Fah Thai is the inflight magazine

of Bangkok Airways. It is YOUR

MAGAZINE. It is distributed with our

compliments on all Bangkok Airways

flights. We hope you enjoy it .

TOO MUCH BAGGAGE?

ONLINE!

AIRBUS A320

NUMBER OF FLEET : 9

LENGTH : 37.57 m

WINGSPAN : 34.1 m

HEIGHT : 12.17 m

ENGINE : IAE V2500

CRUISING SPEED :

870 km/h

MAX OPERATIONAL ALTITUDE :

39,800 ft

PASSENGER CAPACITY :

162 seats

•••••

We also come in a digital format. You can read us at:

FAHTHAIMAG.COM

And feel free to send us your feedback.

Your voice is our inspiration!

ATR 72-500

NUMBER OF FLEET : 6

LENGTH : 27.17 m

WINGSPAN : 27.06 m

HEIGHT : 7.65 m

ENGINE : 2 x 2,750 hp

Pratt & Whitney

Canada PW127F

CRUISING SPEED :

509 km/h

MAX OPERATIONAL ALTITUDE :

25,000 ft

PASSENGER CAPACITY :

70 seats

Read more

ATR 72-600

NUMBER OF FLEET : 9

LENGTH : 27.166 m

WINGSPAN : 27.050 m

HEIGHT : 7.72 m

ENGINE : 2 x 2,750 hp

Pratt & Whitney

Canada PW127M

CRUISING SPEED :

509 km/h

MAX OPERATIONAL ALTITUDE :

25,000 ft

PASSENGER CAPACITY :

70 seats

OUR SCHEDULE FLIGHTS AND FREQUENCY

DOMESTIC FLIGHTS

Bangkok, Koh Samui, Phuket and Chiang Mai :

Numerous flights every day from a variety of destinations

Chiang Mai : 1 flight per day from Phuket ;

1 flight per day from Koh Samui

Chiang Rai : 3 flights per day from Bangkok

Hat Yai :

1 flight per day from Phuket

Koh Chang/Trat : 3 flights per day from Bangkok

Krabi :

3 flights per day from Bangkok ; (As from March 25, 2018 onwards)

1 flight per day from Koh Samui

Lampang : 3 flights per day from Bangkok

Mae Hong Son : 1 flight per day from Chiang Mai (As from March 25, 2018 onwards)

Pattaya : 1 flight per day from Phuket ;

1 flight per day from Koh Samui

Sukhothai : 2 flights per day from Bangkok (As from March 25, 2018 onwards)

INTERNATIONAL FLIGHTS

Chengdu : 4 flights per week from Koh Samui

Chongqing : 3 flights per week from Koh Samui

Danang : 1 flight per day from Bangkok

Guangzhou : 1 flight per day from Koh Samui

Hanoi :

1 flight per day from Chiang Mai (As from March 25, 2018 onwards)

Hong Kong : 2 flights per day from Koh Samui

Kuala Lumpur : 1 flight per day from Koh Samui

Luang Prabang : 2 flights per day from Bangkok

Malé :

1 flight per day from Bangkok

Mandalay : 1 flight per day from Bangkok ;

1 flight per day from Chiang Mai

Mumbai : 1 flight per day from Bangkok

Nay Pyi Taw : 6 flights per week from Bangkok

Phnom Penh : 6 flights per day from Bangkok

Phu Quoc : 4 flights per week from Bangkok

Siem Reap : 5 flights per day from Bangkok

Singapore : 2 flights per day from Koh Samui

Vientiane : 2 flights per day from Bangkok (As from March 25, 2018 onwards)

Yangon : 4 flights per day from Bangkok ;

1 flight per day from Chiang Mai

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CHECKING OUT

Hanoi Closeness

Hanoi’s coffee lifestyle is now within easy

reach, as Bangkok Airways introduces

flights from Chiang Mai to Hanoi starting

March 25, 2018. Sit with dedicated locals

and sip the smoothness of a Ca Phe or

Vietnamese coffee, ideally with the scenic

West Lake in full view.

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