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

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.

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MAR-APR <strong>2018</strong><br />

OUR GOOD<br />











16 IT’S SHOWTIME<br />

Our calendar roundup includes<br />

a circus, book fair and a music<br />

festival in a season <strong>of</strong> stellar<br />

performances in Asia, plus news<br />

<strong>of</strong> a <strong>Bangkok</strong> <strong>Airways</strong> route that<br />

goes from one northern capital to<br />

another – Chiang Mai to Hanoi.<br />

20 LIGHTEN UP<br />

The heat is on, and it’s time to be<br />

kinder to summer skin. A lighter<br />

touch begins with our product<br />

suggestions for skin nourishment in<br />

beguiling light fragrances.<br />

22 FEEL COOL, BE HOT<br />

Feel more than fine with your<br />

summer style with bold prints<br />

in muted colours from your<br />

favourite brands.<br />


For every blue route on the waters<br />

<strong>of</strong> Krabi is a green route as well.<br />

We provide a guide to verdant<br />

pathways leading you inland to<br />

quiet rows <strong>of</strong> mangrove trees<br />

and villages.<br />


Cool yourself from within. Khao<br />

Chae, the fragrant dish originally<br />

made for the gods and royalty can<br />

now be enjoyed by everyone,<br />

recipe included.<br />

44 FÊTE AND EAT<br />

Colourful powders may be the<br />

headlining act <strong>of</strong> the Holi Festival;<br />

but we shine the spotlight on an<br />

equally important feast for the<br />

eyes: the food.<br />



<strong>Thai</strong> eats rely on a history lesson<br />

from its food culture that goes<br />

back in time.<br />

70 CHENGDU<br />


Red may be the colour <strong>of</strong> Chengdu’s<br />

spicy cuisine, but we’ll also tell<br />

you what else there is to savour.<br />

80 THAI SNACKS<br />

Sweet nibbles are everywhere<br />

in <strong>Thai</strong>land. We share inside<br />

knowledge on the popular ones<br />

so that you, too, can enjoy.<br />

70<br />

Masterful<br />

Creations<br />

In Chengdu<br />

6<br />




When we’re not up in the air, we keep our ears<br />

to the ground for the latest and greatest in<br />

trends and events.<br />

92 BANGKOK<br />

94 SAMUI<br />

96 PHUKET<br />

100 CHIANG MAI /<br />


102 PATTAYA /<br />

TRAT<br />

104 CHENGDU /<br />



106 HONG KONG<br />

108 SINGAPORE<br />

109 KL<br />

110 PHNOM<br />

PENH /<br />


112 DANANG /<br />

PHU QUOC<br />

114 VIENTIANE /<br />

YANGON<br />

115 MUMBAI<br />


118 NEWS<br />

<strong>Bangkok</strong> <strong>Airways</strong> holds events to thank loyal<br />

customers and continue our social responsibility<br />

programmes.<br />

124 ROUTE MAP<br />



130 HANOI<br />

Indulging in pho soups and Vietnamese drip<br />

c<strong>of</strong>fee is closer to reality with flights between<br />

Chiang Mai and Hanoi.<br />

This month’s<br />

cover:<br />

Chefs give<br />

<strong>Thai</strong> food a<br />

new spin from<br />

forgotten<br />

recipes.<br />

44<br />

Colours for<br />

a Holi Fest<br />



On behalf <strong>of</strong> <strong>Bangkok</strong> <strong>Airways</strong>, I’d like to convey my gratitude for your support and<br />

thank you again for flying with us.<br />

As you already know, aside from our services that work in consistent collaboration<br />

with flight schedules, <strong>Bangkok</strong> <strong>Airways</strong> operates and manages 3 domestic airports <strong>of</strong><br />

Samui, Sukhothai, and Trat. We realise that the convenience <strong>of</strong> getting in and out <strong>of</strong> the<br />

airport becomes crucial to people from all walks <strong>of</strong> life. In ensuring ease <strong>of</strong> travel, on<br />

hand are limousines and taxis, providing on the spot options. Additionally, on January<br />

9, <strong>2018</strong>, our airline signed an agreement together with <strong>Thai</strong>land’s Department <strong>of</strong> Land<br />

Transport to provide public buses for travellers to commute between the 3 airports and<br />

city centres, including main tourist attractions and bus terminals for more convenience<br />

and options for travellers. These new transport services come with the reassurance <strong>of</strong><br />

safety standards to be closely monitored and administered with government support.<br />

In addition to <strong>of</strong>fering better service quality in managing our three airports<br />

mentioned above, we’re also excited to announce our new expansion route <strong>of</strong><br />

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

for 72 people. We begin service on this route on <strong>March</strong> 25, <strong>2018</strong>.<br />

Again, I express sincere thanks for your trust in <strong>Bangkok</strong> <strong>Airways</strong> and we maintain<br />

the commitment to not disappoint you, our valued customers. We look forward to<br />

continue giving you our best in services.<br />

ในนามของสายการบินบางกอกแอร์เวย์ส ผมมีความยินดีเป็นอย่างยิ่งที่ได้ต้อนรับท่านผู้โดยสารทุกท่าน<br />

และขอขอบคุณที่ท่านเลือกเดินทางกับเรา<br />

ท่านผู้โดยสารทุกท่านคงทราบกันแล้วว่า สายการบินบางกอกแอร์เวย์สนอกจากจะให้บริการเที่ยวบิน<br />

ตามตารางบินแล้ว เรายังมีสนามบินอีกสามแห่งภายใต้การจัดการของบริษัทฯ ได้แก่ สนามบินสมุย<br />

สนามบินสุโขทัย และสนามบินตราด เราคำนึงถึงความสะดวกสบายของผู้โดยสารในการเดินทางเข้าถึง<br />

และออกจากสนามบิน โดยปัจจุบันเราจัดให้มีบริการรถแท็กซี่และรถลีมูซีนสำหรับลูกค้า ซึ่งการเพิ่ม<br />

ช่องทางการเดินทางเข้าถึงและออกจากสนามบินแต่ละแห่ง เป็นการช่วยอำนวยความสะดวกและเพิ่ม<br />

ทางเลือกในการเดินทางแก่ท่านผู้โดยสารมากขึ้น และเมื่อวันที่ 9 มกราคม 2561 ที่ผ่านมานั้น โดยความ<br />

สนับสนุนจากกรมการขนส่งทางบก บริษัทฯ ได้ลงนามในบันทึกความร่วมมือในการจัดให้มีรถโดยสาร<br />

สาธารณะเพื่อเชื่อมระหว่างสนามบินกับชุมชน แหล่งท่องเที่ยวและสถานีขนส่ง ภายใต้การควบคุม กำกับ<br />

ดูแลมาตรฐานความปลอดภัยและคุณภาพการให้บริการอย่างใกล้ชิดจากภาครัฐ<br />

นอกจากการยกระดับคุณภาพการให้บริการภายในสนามบินทั้งสามแห่งแล้ว บริษัทฯ ยังมีการ<br />

ขยายเครือข่ายการบินอีกด้วย โดยจะเปิดเส้นทางบินใหม่ เชียงใหม่-ฮานอย (ประเทศเวียดนาม)<br />

ในวันที่ 25 มีนาคม 2561 สำหรับเส้นทางบินใหม่นี้ ให้บริการทุกวัน วันละ 1 เที่ยวบิน โดยเครื่องบิน<br />

แบบ ATR72-500 ความจุ 72 ที่นั่ง<br />

ผมขอขอบคุณผู้โดยสารทุกท่านที่เชื่อมั่นในการบริการของบางกอกแอร์เวย์ส เราจะยังคงพัฒนาการ<br />

บริการให้ดียิ่งๆ ขึ้นไป เพื่อตอบโจทย์ความต้องการของผู้โดยสารโดยจะค ำนึงถึงความพึงพอใจสูงสุดของท่าน<br />

กัปตัน พุฒิพงศ์ ปราสาททองโอสถ<br />

Captain Puttipong Prasarttong-Osoth<br />

กรรมการผู้อำนวยการใหญ่ | President, <strong>Bangkok</strong> <strong>Airways</strong> Public Company Limited<br />


IS THE<br />



2017<br />




99 Mu 14, Vibhavadi Rangsit Road,<br />

Chom Phon, Chatuchak, <strong>Bangkok</strong><br />

10900, <strong>Thai</strong>land<br />

www.bangkokair.com<br />


Mr. Prote Setsuwan<br />

Vice President - Marketing<br />

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Vice President - Ancillary Revenues<br />

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Director - Advertising and Creative<br />

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Manager - Branding and Creative<br />

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Business Services - Ancillary Revenues<br />


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Bangna, <strong>Bangkok</strong> 10260, <strong>Thai</strong>land<br />

Tel. +66 2744 4975<br />

Fax. +66 2744 5271<br />

Managing Director<br />

Chaovanee Ajanant<br />

Email: chaovanee@mpmith.com<br />


Email: editorial@fahthaimag.com<br />

Editorial Director Somtawin Chanyawong<br />

Editor-in-Chief Anutra Ungsuprasert<br />

Senior Editor Nawa Acosta Wright<br />

Deputy Editor Sarita Urupongsa<br />

Contributors<br />

Bussara Boonboot<br />

Chalotorn Payomyol<br />

Chusri Ngamprasert<br />

Kay Choomongkol<br />

Mark Pochaw<br />

Nawarat A Wright<br />

Nicola Hil<br />

Passakorn Hongthong<br />

Phoowadon Duangmee<br />

Prachi Joshi<br />

Richard Augustin<br />

Sarita Urapongsa<br />

Sirin P Wongpanit<br />

Veena Thoopkrajae<br />

Photo Editor Thewin Chanyawong<br />

Contributing Photographers<br />

Apichat Sukhunnee<br />

Chanathip Nantachaibancha<br />

Dolnapha Ram-Indra<br />

Kay Choomongkol<br />

Mark Pochaw<br />

Neha Mathur<br />

Permboon Wongpanit<br />

Wichit Kongsiangsung<br />

ART<br />

Creative Director JyeShen Koo<br />

Graphic Designer Pongtorn Khaoplag<br />

Contributing Stylist Saranya Ariyakul<br />


Colour Separation: Soontorn Film<br />

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advertising@fahthaimag.com<br />

Media Manager: Daruni Klaprapchon<br />

Marketing Manager: Reza Bizmark<br />


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Tel: +612 9909 5800<br />

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Tel: +668 9468 2440<br />

kittikun@bangkokair.com<br />

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Tel: +668 6900 5278<br />

hathaiwan@bangkokair.com<br />




CO., LTD.<br />

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Tel: +9122 2925 3735<br />

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KOREA<br />


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JAPAN<br />


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USA<br />


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“FAH THAI” is the in-flight magazine <strong>of</strong> <strong>Bangkok</strong> <strong>Airways</strong> Public Company<br />

Limited and is edited and published by MPMI Group Co., Ltd. All articles and<br />

photographs published herein are created by the authors and photographers<br />

at their own discretion and do not necessarily represent the views <strong>of</strong> the<br />

airline. <strong>Bangkok</strong> <strong>Airways</strong> holds no responsibility or liability arising out <strong>of</strong> the<br />

publication <strong>of</strong> such articles and photographs.<br />

All information correct at press time. All rights reserved. No part <strong>of</strong> this<br />

magazine may be reproduced, stored in a retrieval system or transmitted in<br />

any form or by any means without the prior written permission <strong>of</strong> <strong>Bangkok</strong><br />

<strong>Airways</strong> Public Company Limited and MPMI Group Co., Ltd.<br />



Water Themed<br />

It’s the season for all things water –<br />

from a festival <strong>of</strong> non-stop splashing to<br />

fruits that give us their juicy best.<br />

In the Asian summer, it’s the watermelon<br />

that’s our best bet for a thirst quencher.<br />






<strong>2018</strong><br />

NOW -24MAR<br />



Hong Kong welcomes a performance arts<br />

extravaganza starting late February when the<br />

Hong Kong Arts Festival takes place throughout<br />

the island. Heading into its 46th edition, the<br />

Festival continues to present a wide array <strong>of</strong><br />

music, opera and dance performances, ranging<br />

from the traditional to the contemporary and<br />

experimental. This year, the programme directors<br />

have curated an impressive list <strong>of</strong> performances<br />

around the theme <strong>of</strong> “What’s Real to Me,” a<br />

commentary on today’s “post-truth” era.<br />

Highlighting the HKFA will be the World<br />

Music Weekend with klezmer music from<br />

eastern Europe, the presence <strong>of</strong> Korea’s singerstoryteller<br />

pansori tradition, and Buryat-Mongol<br />

music from the vast and distant Lake Baikal<br />

region <strong>of</strong> Siberia. The line-up also includes the<br />

Danish National Symphony Orchestra, and the<br />

B’Rock Orchestra, a unique group whose<br />

repertory combines classical music with theatre,<br />

visual art or video. Grammy-award winners<br />

like trumpeter Chris Botti and jazz artist<br />

Cecile McLorin Salvant and the Aaron Dhiel<br />

Trio will be there, along with other renowned<br />

performance troupes like the Ballett Zürich and<br />

the American Ballet Theatre.<br />

The 46th Hong Kong Arts Festival will also<br />

present a number <strong>of</strong> theatre performances,<br />

such as a new take on flamenco dance and<br />

adaptations <strong>of</strong> Chinese opera. For lovers <strong>of</strong> the<br />

performing arts, choices abound.<br />

Various locations throughout Hong Kong,<br />

hk.artsfestival.org<br />

2MAR<br />

<strong>2018</strong><br />

MUMBAI<br />


Spring is in the air as the city gears up for two<br />

important festivals in <strong>March</strong>. First comes Holi<br />

the Hindu spring festival, India’s second biggest<br />

festival after Diwali, which gets celebrated with<br />

much fanfare. In Mumbai, street jamborees<br />

compete with private Holi parties and the city<br />

takes on many colourful hues. The festival falls<br />

on <strong>March</strong> 2nd this year. Turn to page 44 to feast<br />

your eyes on some lip-smacking Holi delicacies.<br />

In the second festival, On Gudi Padwa,<br />

people in this Maharashtra state bring in the new<br />

year. <strong>March</strong> 18th marks the first day <strong>of</strong> spring.<br />

Many households erect a gudi (a bamboo staff<br />

topped with a garlanded copper pot and a piece<br />

<strong>of</strong> silk cloth) outside their homes to usher in<br />

prosperity in the New Year. In the Girgaum area<br />

<strong>of</strong> Mumbai, residents march in huge processions<br />

to celebrate. It’s a street spectacle worth seeing<br />

as women dress in traditional nine-yard saris,<br />

young men beat the dholak (drum), and kids<br />

perform with lezhim (a musical instrument made<br />

up <strong>of</strong> small cymbals). indianholiday.com<br />

<strong>2018</strong><br />

25MAR<br />



If you love the aromatic flavour <strong>of</strong> pho soups,<br />

cha ca (grilled turmeric fish with dill), bun cha<br />

(grilled pork patties), a café culture, along with<br />

a mixture <strong>of</strong> French culinary and architectural<br />

influences. <strong>Bangkok</strong> <strong>Airways</strong> “Boutique Airline”<br />

will open a brand-new route directly from<br />

Chiang Mai, starting this coming 25 <strong>March</strong> with<br />

one flight per day.<br />

A few days in Chiang Mai on your way<br />

to Hanoi would be a nice bonus. <strong>Thai</strong>land’s<br />

northern city has the slow pace, tribal <strong>of</strong>ferings,<br />

and increasingly eco approach to travel<br />

compared to Hanoi’s vibrant, fast-paced,<br />

free-wheeling street ambience.<br />

Check out flight schedules for<br />

booking and information<br />

at bangkokair.com.<br />

28<br />

MAR<br />

-<br />

8APR<br />

<strong>2018</strong><br />

<strong>2018</strong><br />



This is the biggest automotive event in<br />

Southeast Asia and you can expect the world’s<br />

latest innovations, technology and designs from<br />

the automobile industry.<br />

Apart from the futuristic concept cars, the<br />

leading car manufacturers are moving towards<br />

the same direction – producing electric<br />

vehicles, autonomous driving technologies,<br />

with smart and connected vehicles. This<br />

will all be showcased at the 39th <strong>Bangkok</strong><br />

International Motor Show held from 28 <strong>March</strong><br />

until 8 <strong>April</strong>, <strong>2018</strong> at Challenger 1-3, Muang<br />

Thong Thani, Nonthaburi. Entrance Fee: 100<br />

baht, open 12 - 10pm on weekdays and 11am -<br />

10pm on weekend, 12 - 10pm on VIP Day<br />

(26 <strong>March</strong> <strong>2018</strong>), bangkok-motorshow.com,<br />

facebook.com/<strong>Bangkok</strong>Motorshow,<br />

T: +66 (0) 2522 1731-8<br />

28<br />

MAR<br />

-<br />

8APR<br />

<strong>2018</strong><br />

<strong>2018</strong><br />



Pencil this in! <strong>Bangkok</strong>’s annual book fair will<br />

come alive again and thousands <strong>of</strong> books await<br />

their readers to discover them. Organised by<br />

the Publishers and Booksellers Association<br />

<strong>of</strong> <strong>Thai</strong>land, approximately 450 publishing<br />

houses and more than 900 booths will be<br />

<strong>of</strong>fering books and interesting activities at the<br />

46th National Book Fair and 16th <strong>Bangkok</strong><br />

International Book Fair <strong>2018</strong> at Queen Sirikit<br />

National Convention Center, Ratchadaphisek<br />

Road. Events include a book exhibition, rare<br />

books, titles from local and international<br />

publishers, new book launches and other<br />

publishing-related activities. Open 10am - 9pm,<br />

pubat.or.th, facebook.com/bookthai,<br />

T: +66 (0) 2954 9560-4 ext 101<br />

4<br />

APR<br />

- 27<br />

<strong>2018</strong><br />

MAY<br />

<strong>2018</strong><br />

MUMBAI<br />


After the major festivals <strong>of</strong> Holi and Gudi<br />

Padwa, a celebration <strong>of</strong> the another “major<br />

religion” takes place in India – cricket! Cricket<br />

is a national obsession and it reaches fever<br />

pitch with the annual Indian Premier League<br />

(IPL) Championship. The <strong>2018</strong> season will<br />

begin on <strong>April</strong> 4th and carry on until May<br />

27th, with 60 matches being played in the<br />

Twenty20 cricket format. This is the 11th<br />

edition <strong>of</strong> the championship and matches<br />

will take place across India. In Mumbai, the<br />

iconic Wankhede Stadium will host the city<br />

matches. It promises to be a season <strong>of</strong> great<br />

cricket with both Indian and international<br />

cricketers competing across 8 teams. Get<br />

set to watch the city’s team, Mumbai<br />

Indians defend its championship title<br />

amidst high-octane competition. Book your<br />

seats in advance and soak in the charged<br />

atmosphere. bookmyshow.com/mumbai<br />

16 17



13-15APR<br />

<strong>2018</strong><br />



Like Chiang Mai, Vientiane, <strong>Bangkok</strong> and<br />

some other cities in Southeast Asia over the<br />

traditional New Year celebrations, water plays a<br />

major role as a symbol <strong>of</strong> cleansing and blessing<br />

as much as cooling down the <strong>April</strong> heat. Find<br />

your way to the banks <strong>of</strong> the Mekong River on<br />

<strong>April</strong> 14 and witness thousands <strong>of</strong> sand stupas<br />

being created as locals make them to keep the<br />

evil spirits at bay over the new year celebration.<br />

Luang Prabang in northern Laos will be<br />

celebrating the traditional New Year on <strong>April</strong><br />

13, and the festive event extends itself with<br />

fun activities, colourful processions and meritmaking<br />

ceremonies along the peaceful banks<br />

<strong>of</strong> the Mekong River. Legend has it that King<br />

Kabilaprom lost a quiz challenge to Prince<br />

Thammakuman, forcing him to pay a penalty –<br />

decapitation. Since no monarch’s head should<br />

touch the ground, it was placed on a tray and<br />

kept on Mount Krailard to be brought down<br />

every year by one <strong>of</strong> his seven angel daughters<br />

for a procession. Known as the Sang Klan<br />

Long Festival in Laos, the legend is recreated<br />

annually for Pee Mai Lao (Lao New Year), with a<br />

vibrant parade overseen by the most beautiful<br />

local women. Meanwhile, senior monks are<br />

seated on a palanquin, over whose hands the<br />

faithful pour perfumed water.<br />

In <strong>Thai</strong>land, the Songkran festival is<br />

celebrated for three days from <strong>April</strong> 13 to <strong>April</strong><br />

15 in a grand way: in Chiang Mai, Khaosan<br />

and Silom roads in <strong>Bangkok</strong>, Pattaya, Koh<br />

Samui, other big cities and almost everywhere<br />

throughout the country. It marks a new year<br />

and a new beginning for <strong>Thai</strong>land.<br />

18-29APR<br />

<strong>2018</strong><br />



The circus has always had an allure <strong>of</strong> magic<br />

and mystery. Circus 1903: The Golden Age<br />

<strong>of</strong> Circus is <strong>of</strong>fering guests <strong>of</strong> all ages to<br />

relive that very magic that brings to life a<br />

turn <strong>of</strong> the century circus performance.<br />

Backed by the expertise <strong>of</strong> The Illusionist,<br />

the world’s biggest magic show, the performance<br />

will showcase an eclectic mix <strong>of</strong> sensational<br />

puppetry featuring giant elephants. Circus<br />

1903 will also be complemented by a huge cast<br />

<strong>of</strong> the most unique, amazing and dangerous<br />

acts from all four corners <strong>of</strong> the world.<br />

Step right up and be enchanted by the<br />

magic <strong>of</strong> the big top as Circus 1903 brings<br />

to life the golden era <strong>of</strong> circus with the aid<br />

<strong>of</strong> contortionists, acrobats, musicians as<br />

well as thrilling high wire acts. It’s a magical<br />

performance that will captivate audiences <strong>of</strong><br />

all ages. Mastercard Theatres at Marina Bay Sands,<br />

circus1903.com<br />

29-1<br />

APR MAY<br />

<strong>2018</strong> <strong>2018</strong><br />



The Malaysian International Shoe Festival<br />

(MISF) will once again showcase some <strong>of</strong><br />

the biggest and popular brands and designs<br />

to shoe enthusiasts. The country is widely<br />

recognised as being one <strong>of</strong> the leaders in<br />

the ASEAN region with its high fashion<br />

footwear and exporter <strong>of</strong> international<br />

fashion wares. The event provides an ideal<br />

platform for brands and designers to reveal<br />

their latest creations.<br />

Organised by the Malaysia Footwear<br />

Manufacturers Association, visitors will not<br />

only get to enjoy a journey into the world <strong>of</strong><br />

stylish footwear but also gain the chance to<br />

meet world-renowned footwear designers,<br />

celebrities, and get the latest designs and<br />

collections. Some <strong>of</strong> the biggest shoe brands<br />

in the world will also exhibit their <strong>of</strong>ferings as<br />

well. Part trade show, part retail – the MISF<br />

will also present the opportunity for visitors<br />

to purchase footwear on display at the event.<br />

Putra Wold Trade Centre, Kuala Lumpur,<br />

misfshoe.com<br />




20<br />


Be Light<br />

With summer’s approach, it’s time to change<br />

your routine to a low maintenance one. Let<br />

your products make the season feel light and<br />

prepare yourself for a bare, sun-kissed look.<br />

Our essentials provide you with a lighter touch<br />

but a stronger protection.<br />


BODY OIL 100ML<br />

FROM ERB (890 Baht)<br />

Pour a generous<br />

amount and apply<br />

liberally all over a damp<br />

and freshly showered<br />

body to nourish your<br />

skin with olive oil and<br />

grapeseed oil.<br />




HAND CREAM 25G<br />

FROM ERB (290 Baht)<br />

Notes <strong>of</strong> lemongrass<br />

and bergamot<br />

expresses the scents<br />

from the tranquil East.<br />

The sparkling and<br />

invigorating scents<br />

from <strong>Thai</strong> botanical<br />

ingredients deliver a<br />

perfumed Eden.<br />




200ML FROM<br />

THANN (550 Baht)<br />

Leaves hair s<strong>of</strong>t and<br />

shiny, helps repair,<br />

restore and strengthen<br />

your crowning glory from<br />

the sun’s strong rays.<br />


HAND CREAM 40G<br />


(790 Baht)<br />

More sun exposure<br />

does a number on your<br />

hands too. Revitalise dry<br />

and aging hands with 6<br />

natural precious oils in a<br />

non-greasy lightweight<br />

but intensely enriched<br />

formula.<br />



BEES (250 Baht)<br />

Moisturise rough,<br />

dry hands with 100%<br />

natural ingredients.<br />

Brimming with<br />

botanical oils, herbs<br />

and beeswax, this hand<br />

salve <strong>of</strong>fers skin the<br />

hydration it craves,<br />

plus nourishment.<br />



SPF30 PA+++ 40G<br />


(1,000 Baht)<br />

Protect against the<br />

damaging effects <strong>of</strong><br />

harmful UVA and UVB<br />

rays on the skin and<br />

prevent premature<br />

aging and wrinkles.<br />



45 PA+++ 45ML FROM BENEFIT<br />

(1,350 Baht)<br />

It absorbs instantly to help prevent skin<br />

from aging by protecting against sun<br />

damage and leaves your skin feeling<br />

moisturised.<br />



(950 Baht)<br />

Provides moisture to<br />

skin and keeps your skin<br />

healthy and moisturised<br />

by forming a protective<br />

layer that protects skin<br />

from various external<br />

environments.<br />


SPF 35 PA+++ 50ML FROM ORIGINS<br />

(1,600 Baht)<br />

Fortified with energising c<strong>of</strong>fee beans and<br />

panax ginseng, it instantly restores luminosity<br />

as it perfects your skin to look smooth, supple<br />

and vibrant.<br />

Tips<br />

Remember what the SPF number<br />

means: the numbers are a guide that<br />

tells you how long you can stay in the<br />

sun without getting burned. An SPF <strong>of</strong><br />

15 means that you can be in the sun for<br />

fifteen times longer without burning than<br />

you’d be able to without sunscreen.<br />

Apply generously. Wearing sunscreen is<br />

a great start, but it won’t live up to its sun<br />

protection potential if you’re not putting<br />

enough on.<br />

Don’t rely on clothes for protection.<br />

Covering up is a great added measure <strong>of</strong><br />

protection, but experts say that an average<br />

t-shirt only provides an SPF <strong>of</strong> about 8.<br />

Don’t miss those hard-to-reach or<br />

easily forgotten spots, like your ears,<br />

behind your knees, and the tops <strong>of</strong> your<br />

feet. If they’re exposed, it’s getting some<br />

unwelcomed love from the sun.<br />



SEPHORA COLLECTION (1,230 Baht)<br />

This anti-aging facial cream produces<br />

visibly younger-looking and beautiful skin.<br />

Safety First<br />

As the temperature rises, the number <strong>of</strong> day dreams do too, <strong>of</strong><br />

days at the beach or a picnic in the park. We may love the feel <strong>of</strong><br />

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

for sun safety.<br />


LOTION 200ML<br />


(1,040 Baht)<br />

Fragrance <strong>of</strong> lavender,<br />

frankincense and rose<br />

geranium gets your<br />

skin moisturised, more<br />

firm while improving<br />

your skin’s elasticity<br />

and texture.<br />



125ML FROM<br />

ALTERNA (1,280 Baht)<br />

A vitamin-packed spray that helps<br />

revitalise hair while adding instant shine<br />

and moisture that can be used as a<br />

finishing shine spray for a lustrous look.<br />



COLLECTION (50 Baht)<br />

Indulge in a special moment <strong>of</strong> well-being<br />

as the colourful cube dissolves in bath<br />

water – leaving an inviting milky-ness that<br />

leaves your skin silky with a delightful scent.<br />

Just sit back and relax and be assured it’s all<br />

tested to be kind to your skin.<br />



50ML FROM<br />



(260 Baht)<br />

A moisturising<br />

hand cream<br />

that protects<br />

and leaves<br />

your hands<br />

feeling<br />

supple all<br />

day long.<br />



COLLECTION (520 Baht)<br />

A luxurious yet light ‘whipped cream’<br />

texture, with a delicate fragrance, and<br />

a feeling <strong>of</strong> comfort upon application.<br />

It provides a light sensory experience,<br />

complementing their bath scents<br />

collection.<br />


Burt’s Bees<br />

MF Siam Paragon<br />

Tel +66 (0) 87 811 4554<br />

Erb<br />

5F Central Chidlom<br />

Tel +66 (0) 62 597 5563<br />



236ML FROM<br />


(300 Baht)<br />

Refresh your skin with a<br />

body wash infused with<br />

fresh fruit extracts to<br />

thoroughly cleanse and<br />

exfoliate skin.<br />

Sephora<br />

1F Siam Center<br />

Tel +66 (0) 2658 1616<br />

Thann<br />

3F Gaysorn Village<br />

Tel +66 (0) 2656 1399<br />



STYLE<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />

<br />


<br />

➑<br />

<br />

<br />

<br />

<br />

Tropical Spirit<br />

Get into the spirit <strong>of</strong> summer and also<br />

look the part. Begin with the smells <strong>of</strong> the<br />

season and move on to your wardrobe<br />

style. Your lifestyle should not come to<br />

a grinding halt with the rise in mercury.<br />

Instead, be the cool look <strong>of</strong> summer.<br />

FOR HIM<br />



BAG FROM<br />


(6,800 Baht)<br />

➋ CAROUBIS<br />




(8,500 Baht)<br />






(11,800 Baht)<br />

➍ AROMATIC<br />

WOOD<br />



250ML FROM<br />

THANN (550 Baht)<br />




140ML FROM<br />

ERB (590 Baht)<br />






(9,000 Baht)<br />



HAVAIANAS (990 Baht)<br />


Erb<br />

5F Central Chidlom<br />

Tel +66 (0) 62 597 5563<br />

Havaianas<br />

MF Siam Center<br />

Tel +66 (0) 2658 1602<br />

Leica<br />

2F Gaysorn Village<br />

Tel +66 (0) 2656 1102<br />

Thann<br />

3F Gaysorn Village<br />

Tel +66 (0) 2656 1399<br />

Vilebrequin<br />

2F Helix Bldg. Emquartier<br />

Tel +66 (0) 2003 6132<br />


Havaianas<br />

MF Siam Center<br />

Tel +66 (0) 2658 1602<br />

Maison La Bougie@Matter Maker<br />

GF Siam Center<br />

Tel +66 (0) 2658 1098<br />

S’well@Matter Maker<br />

GF Siam Center<br />

Tel +66 (0) 2658 1098<br />

Thann<br />

3F Gaysorn Village<br />

Tel +66 (0) 2656 1399<br />

Vilebrequin<br />

2F Helix Bldg. Emquartier<br />

Tel +66 (0) 2003 6132<br />

FOR HER<br />




MAKER (1,790 Baht)<br />




VILEBREQUIN (2,250 Baht)<br />




(650 Baht)<br />




URBANEARS (1,990 Baht)<br />


CANDLE 190G FROM<br />


MATTER MAKER (2,150 Baht)<br />




(1,290 Baht)<br />



VILEBREQUIN (5,500 Baht)<br />




(5,500 Baht)<br />





(10,500 Baht)<br />

Mercury<br />

Rising<br />

Get in the mood for summer<br />

with fun and colourful tropical<br />

designs that proclaim the<br />

season. Surround yourself with<br />

the sights <strong>of</strong> summer and get<br />

into the breezy rhythm with<br />

everything you own.<br />

22<br />




Krabi’s<br />

Inner<br />

Beauty<br />

The sheer beauty <strong>of</strong> Krabi<br />

– radiant in its dazzling<br />

cerulean waters that<br />

blend and sometimes<br />

contrast with an indigo<br />

sky and dreamy sunsets<br />

– puts it at the top <strong>of</strong> the<br />

list for many travellers.<br />

If the pull <strong>of</strong> the sea, sand, and karst<br />

islands weren’t enough, Krabi <strong>of</strong>fers<br />

forests and mountains, along with<br />

local history, a thriving mix <strong>of</strong> cultural<br />

heritage and therapeutic regimens that<br />

create an overall feel <strong>of</strong> wellbeing.<br />

To top it all <strong>of</strong>f is the hospitality and<br />

friendliness <strong>of</strong> the local people that<br />

makes the island a true sanctuary for<br />

relaxation and indulgence in nature.<br />

Photos Courtesy <strong>of</strong> Tourism Authority <strong>of</strong> <strong>Thai</strong>land<br />


Your boat trip from Laem Sak will pass<br />

by dramatic landscapes, including the<br />

amazing ancient cliff paintings. Be part<br />

<strong>of</strong> the flora and fauna preservation<br />

by participating in an orchid planting<br />

activity. Experience the diverse Buddhist-<br />

Islamic-Chinese culture, where people<br />

<strong>of</strong> different origins and beliefs have<br />

co-existed in harmony for generations.<br />

A local dish not to be missed is rice<br />

prepared with a local shrimp paste and<br />

served with the crunch <strong>of</strong> seaweed<br />

grapes known as green caviar.<br />



A Krabi outing takes you to the mangrove<br />

forest and the tranquil village <strong>of</strong> Thung<br />

Yi Pheng in the Lanta Island district.<br />

Relax your mind and body during your<br />

stay in the local community, enveloped<br />

by tranquillity and surrounded by nature.<br />

Practise some mindfulness while listening<br />

to birdsong and rustling leaves and cool<br />

breezes. Let your thoughts flow with the<br />

streams. This great combination with<br />

nature makes you come away revitalised.<br />

Opposite Page,<br />

Bottom Left<br />

Calm waters<br />

smooth the path<br />

to paddle through<br />

Thung Yi Pheng.<br />

Expect to see fishes,<br />

lobsters, shrimps<br />

and hopefully,<br />

a crab-eating<br />

macaque monkey.<br />

Opposite<br />

Kayaking along<br />

the Laem Sak route<br />

brings you closer<br />

to nature and its<br />

stillness.<br />

Below Top<br />

Koh Klang is one<br />

place to visit and<br />

learn about local<br />

village life.<br />

Bottom<br />

The mangrove trees<br />

<strong>of</strong> Thung Yi Pheng.<br />

In Krabi, you’re spoilt for choice<br />

with the many well-known natural<br />

havens – having been amplified by word<br />

<strong>of</strong> mouth and power <strong>of</strong> social media.<br />

Popular islands and destinations include<br />

Koh Phi Phi, Koh Lanta, Koh Hong,<br />

Koh Poda, Ao Nang bay, Ao Railey, Ao<br />

Luek, and Khlong Muang beach. From<br />

bungalows to luxury hotels, abundant<br />

places <strong>of</strong>fer modern and comprehensive<br />

facilities, and travel companies are at<br />

the ready to arrange island-hopping<br />

daytrips or pampering massages and<br />

wellness retreats.<br />

We highly recommend a deep<br />

immersion in the Krabi experience<br />

and the following five compelling<br />

trips should tell you why the alluring<br />

attractions <strong>of</strong> the island makes for a<br />

special getaway.<br />

24<br />





As you meander around a local village<br />

that’s only a 5-minute trip from the<br />

city, you will be in the unique Baan Koh<br />

Klang community, Khlong Prasong subdistrict.<br />

Experience the simplicity <strong>of</strong> the<br />

pre-dominantly Muslim community’s way<br />

<strong>of</strong> life and the surrounding nature. Take<br />

the time to also glide along the quiet <strong>of</strong><br />

the mangrove forests, local fishing areas,<br />

and their nursery habitats. Local foods<br />

and crafts include locally-grown Sung<br />

Yod rice, long-tail boat miniature models,<br />

colourful Pateh cloth and exquisitely<br />

painted Batik cloth. The village exudes<br />

its rural charms despite its close<br />

proximity to the city.<br />


This begins when your body is soothed<br />

with the natural hot springs at Wareerak<br />

Hot Spring Retreat, Khlong Thom district.<br />

The hot and natural water pools will put<br />

your mind at ease and improve your<br />

overall health. Combine this relaxation<br />

opportunity with tasty and healthy food.<br />

This journey would include spa facilities<br />

such as Nattha Waree Spa, a resort with<br />

a network <strong>of</strong> eight bathing pools at<br />

different temperatures, or a natural<br />

“hot-tub jacuzzi” from thermal springs<br />

like Khlong Thom Hot Waterfall and<br />

Krabi salt water hot springs.<br />



Armed with your enthusiasm, soar<br />

past hilltops with three different<br />

heights <strong>of</strong> adrenaline and exhilaration.<br />

Surrounded by the local forest, these<br />

adventure activities will make your<br />

heart beat faster. Enjoy rope climbing,<br />

fixed ladder climbing, cycling, a “flying<br />

broom,” cliff-climbing and numerous<br />

other pursuits. The panoramic view<br />

from the highest spot, along with the<br />

vastness <strong>of</strong> preserved forest, will take<br />

your breath away.<br />

26<br />

These travel itineraries show<br />

Krabi in all its finest through the<br />

exploration <strong>of</strong> the island paradise.<br />

The current government tourism<br />

campaign, “Amazing <strong>Thai</strong>land<br />

Tourism Year <strong>2018</strong>,” reached<br />

out to local communities for<br />

collaborative initiatives focusing<br />

on environmental sustainability,<br />

like the orchid-planting activity<br />

mentioned earlier, with messages<br />

<strong>of</strong> <strong>Thai</strong> social and cultural values.<br />

Local communities design,<br />

manage, and operate tourism<br />

activities, impressing upon visitors<br />

and locals alike the values <strong>of</strong><br />

responsible tourism. With the<br />

tourism campaign serving as<br />

a guiding force, everyone is<br />

encouraged to fully enjoy Krabi’s<br />

stunning beauty while protecting<br />

its nature sanctuary. Bask in<br />

genuine friendliness from the<br />

local folks and their natural role<br />

as hosts to travellers from all over<br />

world. They’ll make sure you find<br />

the true wonders <strong>of</strong> Krabi.<br />

Clockwise from Top<br />

The mangrove trees<br />

<strong>of</strong> Thung Yi Pheng<br />

provide a lush<br />

landscape, ideal for<br />

a meditative ride<br />

along the waters.<br />

A village artisan<br />

from Koh Klang<br />

shows a miniature<br />

boat that makes<br />

a nice handmade<br />

souvenir.<br />

Enjoy an outdoor<br />

massage by trained<br />

experts at Wareerak<br />

Hot Springs Retreat.<br />

Large karst<br />

formations along<br />

the Laem Sak route.<br />

Krabi <strong>of</strong>fers<br />

ecotourism projects<br />

that include<br />

replanting orchids<br />

in the forest.



Khao Chae: A Dish Royale<br />


By wanting auspiciousness from the<br />

heavens, the Mon people created<br />

a dish meant for the gods that later<br />

became fit for royalty. Now this<br />

ambrosial dish, Khao Chae, is enjoyed<br />

by all.<br />

In Mon tradition, the refreshing<br />

fragrant dish Khao Chae (khao, rice<br />

in <strong>Thai</strong>, while chae means to soak)<br />

features the purity <strong>of</strong> jasmine rice<br />

infused by floral water with the<br />

tasty companions <strong>of</strong> savoury side<br />

dishes – meant for celestial beings<br />

during the Songkran rites <strong>of</strong> the<br />

ancient Mon group.<br />

Khao Chae was His Majesty<br />

King Rama IV’s favourite and during<br />

that era, Yison Phad Waan (sweetened<br />

stir-fried eagle ray fish), and Chai<br />

Pow Waan (sweetened dry turnips)<br />

served as accompaniments. Other side<br />

dishes like Hua Hom Yad Sai (stuffed<br />

onions), Prik Yuak Yad Sai Moo (green<br />

peppers stuffed with minced pork), and<br />

colourful vegetables were added in<br />

the later years <strong>of</strong> King Rama V’s reign<br />

— making the recipe known as “Khao<br />

Chae Savoey” the Royal Khao Chae.<br />

After the passing <strong>of</strong> His Majesty<br />

in 1910, the Khao Chae menu was<br />

shared with the rest <strong>of</strong> the kingdom,<br />

in many provinces in the central part<br />

<strong>of</strong> <strong>Thai</strong>land and eventually become<br />

the sought-after summertime menu,<br />

particularly during Songkran. The recipe<br />

we see these days is the adapted<br />

version and is a specialty dish in menus<br />

belonging to old-style restaurants.<br />

Apart from the gustatory satisfaction<br />

and the aromatic fragrance <strong>of</strong> the<br />

cooling rice soaked in the local floral<br />

water, each accompanying side dish is<br />

crafted marvellously, with unique and<br />

sophisticated ingredients and methods.<br />

The way to prepare Khao Chae is thus<br />

a vibrant and enjoyable process, just<br />

like its gratifying results.<br />

How to Make Khao Chae<br />

Rice<br />

Cook rice (jasmine rice is highly recommended for its ideal texture<br />

and gentle fragrance) until it s<strong>of</strong>tens. In a rice cooker, this should<br />

be a few minutes before it goes <strong>of</strong>f. Drain any remaining cooking<br />

water from the rice before pouring in cold water and do it again<br />

until the rice cools down. Later, scrub the rice gently with both<br />

hands to rinse <strong>of</strong>f any starch and let it dry by using a straining or<br />

cheese cloth. The next step is a little more complex and requires<br />

the <strong>Thai</strong> aromatic candle. Smoke the rice in a container with a lid.<br />

Put the lit candle in. Its smoke releases a fragrance that should<br />

be that <strong>of</strong> <strong>Thai</strong> flowers like a light jasmine and cananga. Keep the<br />

candle in and close the lid as it snuffs itself out with the absence<br />

<strong>of</strong> oxygen. Leave it overnight to rest.<br />

Side Dishes<br />

Kapi Thod (deep-fried shrimp<br />

paste balls); a key side dish.<br />

Pound garlic, coriander<br />

seeds, sliced shallots, sliced<br />

Chinese ginger, and sliced<br />

lemongrass together before<br />

adding shrimp paste.<br />

Add catfish meat and more<br />

shrimp paste.<br />

Stir-fry all the ingredients<br />

together until they become<br />

cooked and dry. Knead into<br />

balls, soak them in eggs and<br />

fry to golden perfection.<br />

Hua Chai Pow Waan<br />

(sweetened dry turnips)<br />

Clean and slice the dry<br />

turnips.<br />

Saute sliced onions in the<br />

pan and add the dry turnips.<br />

Continue cooking them together,<br />

adding palm sugar and continue<br />

frying some more.<br />

Add an egg and continue<br />

frying. Make sure that it doesn’t<br />

dry up since it can harden the<br />

turnips and impact the taste.<br />

Prik Yuak Yad Sai Moo<br />

(green peppers stuffed with<br />

minced pork)<br />

Mix the minced pork with<br />

garlic, peppers and season<br />

with sugar and fish sauce for a<br />

deeper savoury taste.<br />

Cut open the green peppers,<br />

clean out the membranes and<br />

seeds inside, and stuff it with<br />

the marinated pork mixture.<br />

Steam in high heat, wait for<br />

about 15 minutes until the<br />

green peppers change colour.<br />

Soak them in egg and fry<br />

to golden perfection.<br />

Fresh Vegetables<br />

Khao Chae should be<br />

accompanied with fresh<br />

vegetables to cut the greasiness<br />

<strong>of</strong> fried items. Prepare<br />

vegetables such as Chinese<br />

ginger, thinly-sliced green<br />

mangoes, thinly-sliced fresh<br />

turmeric, cucumbers, spring<br />

onions and do carve them for<br />

an impressive presentation.<br />

TIP<br />

How to Enjoy Khao Chae<br />

Place the smoked rice in a bowl and pour the cool flower-scented and fragrant water in<br />

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

rice and a taste <strong>of</strong> the scented water.<br />

28 29



In <strong>Thai</strong>land, the watermelon is<br />

easy to find in any open air market,<br />

supermarket or at any fruit cart<br />

on the street. You can find several<br />

watermelon varieties available.<br />

The four most popular ones in<br />

<strong>Thai</strong>land are Jintara (recognisable<br />

with its striped skin and oval shape<br />

and red flesh) the Torpedo (a large<br />

oval shape, with a crisp flesh and<br />

fewer seeds), Kinnaree (marked by<br />

a dark green skin, round shape and<br />

red flesh) and Nam Phueng (called<br />

honey, aromatic and yellow, with<br />

a crisp bite.)<br />

Another great way to enjoy<br />

the thirst-quenching properties<br />

<strong>of</strong> the watermelon is to gulp<br />

down a shake, one <strong>of</strong> the all-time<br />

favourite slushy drinks in <strong>Thai</strong>land.<br />

The <strong>Thai</strong> people have much<br />

passion for this juiciest <strong>of</strong> fruits<br />

and it’s not just appreciated as a<br />

sweet treat, but also as a savoury<br />

one. At the peak <strong>of</strong> summer, it’s<br />

an ideal accompaniment in the<br />

recipe called Phad Pla Haeng Tang<br />

U-lit or Phad Pla Haeng Taengmo<br />

(Fried Salted Snakehead Fish with<br />

Watermelon). This well-known<br />

summer dish from the early<br />

Rattanakosin era was created<br />

when ice was scarce and enjoyed<br />

in the absence <strong>of</strong> refrigeration.<br />

The recipe calls for the flaked<br />

meat <strong>of</strong> fried salted fish that is<br />

seasoned with sugar, salt and<br />

crispy fried shallots. Watermelon<br />

pieces get topped with this fried<br />

salted fish and enjoyed in one<br />

bite as a snack or mixing the fried<br />

salted fish with steamed rice for<br />

a light meal. The combination<br />

<strong>of</strong> salt and sweet is a common<br />

Super Sweetness<br />

in Summer<br />

The watermelon is the glamour star <strong>of</strong> summer fruits. On a hot<br />

sunny afternoon, the tastiest way to keep cool is to take a bite<br />

<strong>of</strong> a refreshingly cold one.<br />

enough in many cuisines, and this<br />

summer treat is no exception.<br />

Some varieties <strong>of</strong> watermelons<br />

come with different sizes <strong>of</strong><br />

seeds and less flesh, and grown<br />

intentionally for their larger seeds.<br />

Once separated from the rest <strong>of</strong><br />

the watermelon, they get washed,<br />

soaked in salted water and then<br />

roasted to make Guay Ji or Guazi,<br />

one <strong>of</strong> the most popular snacks<br />

in China. These nutty-flavoured<br />

seeds can be traced to the Yuan<br />

Dynasty and was very common<br />

in the Ming and Qing dynasties<br />

as well. So enjoy a watermelon in<br />

its wholesomeness – take a bite<br />

<strong>of</strong> its crisp juiciness or practise<br />

the art <strong>of</strong> cracking a seed for its<br />

nourishing crunch.<br />





Reel<br />

Independent<br />

Words Sarita Urupongsa<br />

In the celluloid world, the languages may differ and<br />

forms <strong>of</strong> expressions vary. Yet the magic <strong>of</strong> cinema binds<br />

us all. What’s needed is the hush ambience in a dark<br />

screening room and the unfolding <strong>of</strong> stories in different<br />

life journeys. Here, we list independent cinemas in Asia<br />

that take on art films and the occasional box-<strong>of</strong>fice hits.<br />



Among the ordinary-looking shophouses and<br />

spacious residential homes in Soi Sala Daeng 1,<br />

the cinematic goldmine <strong>of</strong> the <strong>Bangkok</strong> Screening<br />

Room (BKKSR) tucks itself quietly on the 2nd<br />

floor <strong>of</strong> Wo<strong>of</strong> Pack creative hub. The 52-seating<br />

cinema showcases independent movies, classic<br />

films and rare <strong>Thai</strong> masterpieces. The screening<br />

programme changes every month, with various<br />

themes to suit movie lovers. With a high quality<br />

sound and visual system, BKKSR promises the<br />

full experience <strong>of</strong> motion pictures. Adjacent to<br />

the theatre is the café, with delicious selections<br />

<strong>of</strong> snacks – bite into some Larb Fries, Spaghetti<br />

with Northern Sausage or Sai Ua, a Hendrick’s<br />

Tonic, maybe include the popcorn with their<br />

unique flavours before entering the cinema.<br />

Best <strong>of</strong> all, drinks from the bar can be taken into<br />

the theatre. bkksr.com<br />



Hong Kong’s only arthouse cinema, Broadway<br />

Cinemathèque, runs indie movies and numerous film<br />

festivals. It also hosts retrospectives <strong>of</strong> filmmakers such<br />

as Francois Truffaut and Yamada Yoji. The Yau Ma Tei<br />

venue in Kowloon has <strong>of</strong>ten hosted the Hong Kong Asian<br />

Film Festival and the Hong Kong Lesbian and Gay Film<br />

Festival, along with screening the most diverse range <strong>of</strong> film<br />

selections in the city. The cinema’s Kubrick Café is also a<br />

great spot to browse through the wide range <strong>of</strong> books and<br />

magazines about films. bc.cinema.com.hk<br />


L’Étranger Books & Tea<br />

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

shoes-<strong>of</strong>f policy encourages neighbourly lounging amid wicker s<strong>of</strong>as<br />

and s<strong>of</strong>t pillows. Named after Albert Camus’s novel “L’Étranger” (The<br />

Stranger), the bookstore and lounge has a nightly 7pm movie screening.<br />

Guests feel at home in the cosy and small house <strong>of</strong> rosewood in Ban<br />

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

This laidback place is founded by a Québécois filmmaker and her<br />

partner in 2011 and has risen to become one <strong>of</strong> the town’s sanctuaries<br />

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

served in a proper pot, delicious Western cuisine, and books that you<br />

can both buy and swap. facebook.com/Booksandtea<br />

Photos Dolnapa Ram-Indra<br />



Formerly part <strong>of</strong> the Flicks Community Theatre, Tarantino<br />

Movie House parted ways and <strong>of</strong>fers a unique venue as it<br />

only shows movies that came out before 2000. Similar to<br />

its previous affiliation, ticket prices are US$3.50, along with<br />

a meal option and popcorn that claim to be “the best in<br />

town.” facebook.com/tarantinomovietheater<br />



Started in 2009 by a New Zealand couple, and subsequently changed<br />

hands via a crowdfunding project in 2011, The Flicks have turned into<br />

Phnom Penh’s leading art house cinemas. Featuring two locations on Street<br />

95 and Street 136, the Flicks Community Movie Theatres are fully volunteer<br />

run, and are the <strong>of</strong>ficial venues <strong>of</strong> the Phnom Penh International Film Festival.<br />

With only a charge <strong>of</strong> US$3.50 per day, moviegoers can enjoy the latest<br />

blockbusters, classic masterpieces, and documentaries on the HD quality<br />

big screen. The pr<strong>of</strong>its earned from the tickets help to support social and<br />

cultural events in Phnom Penh. A distinguishing feature is a very strict<br />

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

32<br />





Cinema Winehouse<br />

Cinema Winehouse may not be that noticeable among the colonial-inspired<br />

shophouses along Samsen Road. But the unpretentious venue combines a<br />

brunch spot, wine bar, and laidback upstairs lounge that screens mainstream<br />

classic films from around the world. A broad selection <strong>of</strong> wine complements<br />

the high quality food. Reservations are recommended in advance on busy<br />

nights. Starting in <strong>2018</strong>, the cinema will emphasise more indie and interesting<br />

themes to their selection. facebook.com/cinemawinehouse<br />

C<br />

M<br />

Y<br />

CM<br />

MY<br />

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The Projector is an independent cinema resulting from a collaboration <strong>of</strong> design pr<strong>of</strong>essionals<br />

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

known for its niche selection <strong>of</strong> award-winning alternative films and a venue for unique events.<br />

The art house consists <strong>of</strong> “The Green Room,” a hall with 230 seats, “The RedRum” — inspired<br />

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

for events and private screening room, and the foyer café. Differentiating itself from other<br />

mainstream cinemas in Singapore, the Projector provides a clean, minimalist, and playful design<br />

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

back the old way <strong>of</strong> going to the movies; along with cultural events and inspiring experiences.<br />

Several upcoming movie festivals include the Swedish Film Festival <strong>2018</strong>, held for the 3rd<br />

consecutive year, and the Polish Film Festival <strong>2018</strong>, to be held for the first time. Both events<br />

will take place in <strong>April</strong>. theprojector.sg<br />



Enjoy live jazz, free-flowing beverages and savour a fine selection <strong>of</strong> international cuisine.<br />

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

at the kids club. Our Brunch is just one <strong>of</strong> the unique dining experiences to be<br />

discovered at Four Seasons Resort Koh Samui.<br />

Find out more at:<br />

fourseasons.com/kohsamui<br />

*additional charge<br />




Koh Samui continues<br />

weaving its island<br />

magic on vacationers<br />

with ever-increasing<br />

options to sleep, relax and<br />

dine. Fully experiencing<br />

a resort getaway requires<br />

sampling as much <strong>of</strong><br />

the holiday <strong>of</strong>ferings<br />

from meals in awardwinning<br />

restaurants to spa<br />

treatments. We’ve done<br />

the research to lessen<br />

your guesswork on blissful<br />

accommodations, scenic<br />

dining and luxuriating<br />

spa treatments.<br />

Testing the Waters in Samui<br />

Top<br />

The dramatic<br />

entrance to the<br />

Le Meridien Koh<br />

Samui Resort &<br />

Spa, with feng shui<br />

design principles<br />

and a welcoming<br />

atmosphere.<br />

Bottom<br />

Privacy and<br />

seclusion are key<br />

attractions at the<br />

Ocean Front pool<br />

villa, plus a gorgeous<br />

view <strong>of</strong> the water<br />

and Ocean Pier.<br />

STAYED: Relaxation begins upon arrival<br />

at Koh Samui International Airport and<br />

continues twenty minutes later at the<br />

Le Meridien Koh Samui Resort and<br />

Spa. Unique in its architecture and<br />

intimate in its setting, the hotel design<br />

is an homage to Chinese craftsmanship<br />

with traditional <strong>Thai</strong> aesthetics that<br />

feels like the inviting home <strong>of</strong> a wealthy<br />

merchant. Fourteen villas and sixty<br />

three suites spread out surrounded by<br />

fragrant trees and verdant tall plants<br />

lining the walkways to the rooms,<br />

affording intimacy and privacy.<br />

EXPERIENCED: With a continuing<br />

nod to feng shui, one nightly ritual is<br />

their 1919 tradition. At the designated<br />

time <strong>of</strong> 7.19pm, guests gather around<br />

a wading pool to welcome the night<br />

by releasing a krathong – small floats<br />

shaped like a lotus – and make a<br />

wish, truly a moment to unwind and<br />

watch the twinkling lights. And if that<br />

doesn’t calm you enough to retire for<br />

the night, a free shuttle awaits guests<br />

wanting to check out a little more<br />

action on Chaweng Beach.<br />

For another version <strong>of</strong> a magical<br />

night – there is the Ocean Pier, a<br />

120-metre platform gently bobbing on<br />

the water with views <strong>of</strong> fishing boats<br />

on the Gulf <strong>of</strong> <strong>Thai</strong>land. On serene<br />

mornings you can feed the fishes or<br />

practise yoga poses – but a sundowner<br />

marks the best way to end the day.<br />

A Starlight dinner is available, a private<br />

dining setup where a curtain <strong>of</strong> lights<br />

gives you privacy from the rest <strong>of</strong><br />

the world.<br />

Additional relaxation also comes<br />

with the hotel’s spa that evokes<br />

a cave, with muted colours and<br />

dramatic arches leading to zen<br />

massage rooms and walls cascading<br />

with water. Jacuzzi baths face<br />

waterfalls as natural birdsong lend<br />

to the atmosphere. Other pursuits at<br />

the hotel include cooking classes and<br />

learning to make <strong>Thai</strong> food in Samui<br />

is a treat with fresh ingredients, and<br />

hands-on instructions from the hotel<br />

chef in making classics like Green Curry<br />

Chicken, or Tom Yum Gung.<br />

Website: lemeridienkohsamui.com<br />




Photos Courtesy <strong>of</strong> Tamarind Springs<br />


In many ways it takes to bliss out in Samui,<br />

doing a spa retreat should be high on<br />

the list. When it comes time to further<br />

soothe the body and soul, a place like<br />

Tamarind Springs Forest Spa achieves it<br />

upon first glance <strong>of</strong> the verdant property<br />

and rock formations.<br />

Formerly a jungle, the now pristine<br />

and lush environment transforms you<br />

to a different realm <strong>of</strong> calmness. It’s a<br />

literal climb to spa nirvana, with massage<br />

pavilions spread out at different levels <strong>of</strong><br />

a tranquil environment lush with trees and<br />

flowers and the jewel in the crown – an<br />

herbal steam cave.<br />

But as Kanjapha Kitijapirak, the<br />

managing director points out – just looking<br />

at all that greenery and hearing the birds<br />

are already part <strong>of</strong> the relaxation process.<br />

The cares <strong>of</strong> the world go away as soon<br />

as guests tie on the sarong provided by<br />

the day spa. There’s reassurance that<br />

their massage therapies and wellness<br />

treatments balance the physical, mental<br />

and emotional wellbeing. There should<br />

be no pain, no strong pressure that brings<br />

on a feeling <strong>of</strong> discomfort, she stresses.<br />

While massage treatments are based on<br />

established principles, certain techniques<br />

are structured to address whatever ails a<br />

modern lifestyle.<br />

The pathway to all treatments<br />

requires a meandering climb pass big<br />

stone boulders appearing like little<br />

hideaways. The steam cave sits next to a<br />

cold dipping pool so guests can alternately<br />

sit indoors in the heat, in the engaging<br />

outdoors for a therapeutic cold splash<br />

in the dipping pool. On hand are scrubs<br />

made from ingredients liked crushed<br />

sesame, oranges and c<strong>of</strong>fee grinds, all<br />

artfully presented. Specialised snacks await<br />

guests at the conclusion <strong>of</strong> the treatments<br />

Clockwise<br />

from Top Left<br />

Though a short walk<br />

to the treatment<br />

areas, guests pass by<br />

greenery as far as<br />

the eye can see.<br />

After the steam<br />

caves: a welldeserved<br />

and cooling<br />

splash for improved<br />

circulation.<br />

Nature provides a<br />

meditative view<br />

between wellness<br />

treatments. Outdoor<br />

refreshments include<br />

nutritious snacks<br />

and herbal drinks.<br />

Exfoliating scrubs<br />

made from sesame<br />

seeds to orange peels<br />

await guests coming<br />

out <strong>of</strong> the steam caves.<br />

Massage areas<br />

tucked into greenery<br />

and trees, complete<br />

with natural sounds<br />

<strong>of</strong> birds singing.<br />

or during contemplative moments.<br />

The on-site restaurant has a menu<br />

<strong>of</strong> nourishing meals carefully curated<br />

with close attention to the healthful<br />

benefits <strong>of</strong> foods. Aptly described as<br />

a “sparadise,” the total package <strong>of</strong>fers<br />

the ultimate in how you can feel once<br />

serenity is obtained.<br />

Website: tamarindsprings.com<br />





Together with Samui’s <strong>of</strong>fer <strong>of</strong> a good<br />

night’s rest and some pampering should<br />

include meals with spectacular views.<br />

Dr Frogs <strong>of</strong>fers all that as you enjoy<br />

the flavours basking in sunsets and<br />

a panorama that create true holiday<br />

moments. It takes a scenic winding road<br />

between Chaweng and Lamai beaches<br />

to get to the restaurant. Once there,<br />

you’re rewarded with breath-taking<br />

sea and coastal views from an open-air<br />

dining veranda.<br />

This notable restaurant <strong>of</strong>fers a<br />

menu <strong>of</strong> Italian specialties, as well as <strong>Thai</strong><br />

dishes. Park yourself at a table and order<br />

classic Italian favourites <strong>of</strong> pasta or pizza.<br />

The long-time chef creates his own menu<br />

<strong>of</strong> classics, from antipasti to the favourite<br />

tiramisu. The versatile menu <strong>of</strong> <strong>Thai</strong><br />

dishes includes the catch <strong>of</strong> the day,<br />

such as a fried pompano, which gets<br />

cooked to crisp perfection.<br />

Right<br />

A stalwart in the<br />

Samui dining scene,<br />

Dr Frogs has the<br />

views, vibe and<br />

vongole.<br />

It’s not just pastas<br />

and pizzas on the<br />

menu: the extensive<br />

list includes a surf<br />

and turf.<br />

The design <strong>of</strong><br />

the restaurant<br />

maximises the<br />

water views, with<br />

live music on most<br />

nights <strong>of</strong> the week.<br />

Dr Frogs <strong>of</strong>fers breakfast, lunch, or<br />

dinner, with a space large enough to<br />

accommodate a party or function. While<br />

some items like their breakfast granola<br />

is made by a local community, plans are<br />

underway to source more ingredients and<br />

foodstuff locally. Some tunes with your<br />

meals continue the casual beach vibe as<br />

the restaurant also has live music and<br />

entertainment. Catch the acoustic talents<br />

<strong>of</strong> Oliver Jones and Nok, two separate<br />

and popular acts who are there every<br />

week. Reservations are a must at Dr<br />

Frogs to ensure the best spot and views<br />

in the house.<br />

Contact: drfrogs.com<br />





Since its debut on vivacious Samui in<br />

2004, The Cliff Bar & Grill has been the<br />

must-visit destination for those with<br />

an appreciation for high quality dining.<br />

The restaurant holds a great number<br />

<strong>of</strong> prestigious awards and recognition,<br />

including <strong>Thai</strong>land Tatler’s <strong>Thai</strong>land’s<br />

Best Restaurants (2017). Blessed with<br />

unobstructed views <strong>of</strong> the serene Gulf<br />

<strong>of</strong> <strong>Thai</strong>land, the restaurant boasts the<br />

reputation <strong>of</strong> all-day dining destination led<br />

by executive chef Sergio Martelli, with<br />

extensive menus from fabulous tapas<br />

to noteworthy Mediterranean dishes.<br />

Piri Piri Chicken is the house specialty<br />

done on a chargoal grill, while only the<br />

freshest fish are used for their seafood<br />

platter. They don’t compromise on their<br />

beef either, with the best brought in from<br />

King Island in Australia. Inspiration for the<br />

menu hails from Portugal, Spain and Italy;<br />

with many <strong>of</strong> the classics and familiar<br />

tastes expertly executed. Vegetables<br />

are organically grown with fresh herbs<br />

coming from their garden.<br />

Easily found between Chaweng Noi<br />

and Lamai, the restaurant is just minutes<br />

away from Crystal Beach/Silver Beach<br />

whose inviting shoreline beckons from<br />

the dining terrace itself. With such<br />

unrivalled views and a sophisticated<br />

menu, booking is a must.<br />

Contact: thecliffsamui.com<br />

Clockwise from Top Left<br />

Always make<br />

room for<br />

dessert as The<br />

Cliff features<br />

a chocolate<br />

brownie cake.<br />

Pasta inspired<br />

by the true<br />

flavours <strong>of</strong> Italy<br />

have been a<br />

mainstay on<br />

the menu.<br />

Grab a chance<br />

to gaze at the<br />

view <strong>of</strong> Silver/<br />

Crystal beach<br />

with your<br />

meal.<br />

Seafood<br />

Platters can be<br />

enjoyed with<br />

wine from an<br />

impressive<br />

cellar.<br />

Meats<br />

imported from<br />

Australia and<br />

New Zealand,<br />

grilled<br />

expertly.<br />



Vibrant<br />

z<br />

Taste<br />

Holi<br />

x<br />

The advent <strong>of</strong> spring is marked with colourful<br />

celebrations <strong>of</strong> Holi across India. Prachi Joshi takes<br />

you on a journey to explore its festive foods.<br />

Words Prachi Joshi<br />

Photos Neha Mathur<br />

44<br />



s winter wanes, India gets ready to<br />

welcome spring with much fanfare.<br />

From burning bonfires, to the fun<br />

and frivolity <strong>of</strong> colouring each<br />

other with gulal (coloured powders), joy and<br />

merriment mark the celebration <strong>of</strong> Holi all<br />

over the country. In fact, in Northern India,<br />

Holi is a bigger festival than even Diwali (the<br />

festival <strong>of</strong> lights considered as one <strong>of</strong> the<br />

most important holidays in India.)<br />

Holi is celebrated over two days.<br />

The first night is Holika Dahan or<br />

Chhoti Holi when people gather<br />

around bonfires, perform rituals, and<br />

symbolically burn evil. Legend has<br />

it that the demon witch Holika was<br />

burnt to death by Lord Vishnu. The<br />

act <strong>of</strong> lighting bonfires symbolises<br />

this victory over evil. The next day,<br />

is known variously in different parts<br />

<strong>of</strong> India as Holi, Rangwali Holi,<br />

Dhulivandan, or Phagwah.<br />

This is the day when almost<br />

every street in India turns into a<br />

colourful party. People smear each<br />

other with colours and pelt waterfilled<br />

balloons, while kids run around<br />

squirting coloured water from plastic<br />

pistols. After spending the entire<br />

morning getting their faces painted<br />

in rainbow colours, everyone retires<br />

home for a long bath, followed by a<br />

huge feast. Because where there is<br />

an Indian festival, feasting goes<br />

hand in hand.<br />

Holi is no exception and the<br />

sheer variety <strong>of</strong> food – both savoury<br />

and sweet – made across India is<br />

quite mindboggling. Here are some<br />

<strong>of</strong> the most popular Holi foods.<br />

Top<br />

A gujiya may<br />

resemble a<br />

savoury samosa in<br />

appearance, but<br />

is actually a sweet<br />

dumpling.<br />

Bottom<br />

The diamondshaped<br />

shakarpare<br />

and deep fried<br />

snack.<br />

Opposite Page<br />

Dahi bhalle, a<br />

popular snack<br />

provides a nice<br />

salty contrast to the<br />

sweetness <strong>of</strong> other<br />

Holi snacks.<br />

GUJIYA<br />

The most symbolic <strong>of</strong> festive foods<br />

made for Holi, especially in North<br />

India, is gujiya – a decadent sweet<br />

dumpling <strong>of</strong> sorts. Pastry sheets<br />

are made with refined flour and<br />

semolina. These are filled with a<br />

sweet mixture <strong>of</strong> sugar, dry fruits,<br />

and khoya (milk solids made by<br />

heating whole milk for several<br />

hours in an open iron pan till it’s<br />

thickened). The dumplings are<br />

folded over to form a semicircle<br />

and its round edge is twirled<br />

to form a serrated design. The<br />

dumplings are then deep-fried and<br />

<strong>of</strong>ten also dipped in sugar syrup. In<br />

Maharashtra state, these are called<br />

karanji and contain a mixture <strong>of</strong><br />

coconut and jaggery (a traditional<br />

cane sugar) instead <strong>of</strong> the dairy<br />

product <strong>of</strong> khoya.<br />


Sweet shakarpare or savoury<br />

namakpare are also quite popular<br />

as Holi snacks. A mixture <strong>of</strong><br />

refined flour, semolina, ghee,<br />

milk, sugar and salt is kneaded<br />

together to form dough. This is<br />

then rolled out into a disc and<br />

diamond-shaped shakarpare are<br />

cut out, which are then deep-fried<br />

in ghee or oil. For shakarpare,<br />

some jaggery may also be added<br />

to increase the sweetness or<br />

they may be rolled in powdered<br />

sugar. Namakpare are the savoury<br />

version where sugar is replaced<br />

with spices such as cumin,<br />

caraway seeds, and occasionally<br />

even chilli powder. Both shakapare<br />

and namakpare are made in bulk,<br />

as they stay fresh for several days,<br />

making these addictive snacks a<br />

favourite teatime accompaniment<br />

even after Holi fest. These are<br />

typically made in Gujarat and<br />

Maharashtra states.<br />


To counter the sugar overload,<br />

dahi bhalle are <strong>of</strong>ten brought out.<br />

This is a chaat preparation made<br />

<strong>of</strong> fried lentil balls served with<br />

thick beaten yoghurt. The dish is<br />

also laced with chutneys – sweet<br />

and sour chutney made from<br />

tamarind and jaggery, and spicy<br />

chutney made with chillies and<br />

coriander or mint.<br />

46<br />



Right<br />

Often associated<br />

with the Holi fest<br />

is Thandai, a cold<br />

drink made fragrant<br />

with spices and<br />

nuts, such as saffron<br />

and cardamom.<br />

Bottom<br />

The sweet flatbread,<br />

Puran Poli, gets<br />

folded into a treat<br />

made during special<br />

festivals like Holi.<br />


One <strong>of</strong> the most popular drinks<br />

during Holi is bhang thandai –<br />

sweetened yoghurt lassi spiked with<br />

very small quantities <strong>of</strong> marijuana.<br />

The buds and leaves <strong>of</strong> cannabis are<br />

crushed into a green paste (called<br />

bhang goli) and added to the lassi,<br />

which is a mixture <strong>of</strong> milk, sugar,<br />

dry fruits, and spices (saffron and<br />

cardamom are most common) to<br />

make bhang thandai. It gives you a<br />

pleasant high and brings to mind<br />

all those Bollywood songs – from<br />

Rajesh Khanna singing “Jai Jai Shiv<br />

Shankar” (invoking the cannabissmoking<br />

Lord Shiva) to the illicit<br />

It gives you a pleasant high<br />

and brings to mind all those<br />

Bollywood songs – from<br />

Rajesh Khanna singing “Jai Jai<br />

Shiv Shankar” (invoking the<br />

cannabis-smoking Lord Shiva)<br />

to the illicit crooning <strong>of</strong> Amitabh<br />

Bachchan in “Rang Barse”.<br />

crooning <strong>of</strong> Amitabh Bachchan in<br />

“Rang Barse”. Of course, thandai<br />

can be made without adding the<br />

bhang, but where’s the fun in that?<br />

This drink is particularly popular<br />

in the northern states <strong>of</strong> Rajasthan<br />

and Uttra Pradesh.<br />


In Maharashtra, puran poli is<br />

the staple Holi food. Jaggery<br />

and split yellow gram lentils<br />

are cooked together to form a<br />

sweet paste, which is flavoured<br />

with cardamom and nutmeg. The<br />

paste is then filled into a wheat<br />

flatbread, which is roasted on<br />

a pan. The puran poli is usually<br />

served with a generous dollop<br />

<strong>of</strong> ghee and a bowl <strong>of</strong> plain milk<br />

to dunk the flatbread. Another<br />

accompaniment to this sweet<br />

preparation is a thin and spicy<br />

lentil curry.<br />

Holi falls on <strong>March</strong> 1st and 2nd this year. If you’re in India,<br />

don’t miss trying out some <strong>of</strong> these festive sweets, most <strong>of</strong><br />

which are made as special treats for Holi.<br />



เมื่อลมหนาวพัดผ่านไป ก็ถึงเวลาแห่ง<br />

การเฉลิมฉลองเทศกาล “โฮลี” ถ้าจะ<br />

ว่ากันตามจริง เทศกาลโฮลีของชาว<br />

อินเดียทางตอนเหนือดูเหมือนจะยิ่งใหญ่<br />

กว่าเทศกาลดิวาลีเสียด้วยซ้ำ<br />

เทศกาลโฮลีฉลองกันสองวันสอง<br />

คืนติด ในคืนแรกหรือ โฮลิกา ดาฮัน<br />

ผู้คนจะมารวมตัวกันรอบกองไฟเพื่อ<br />

เป็นสัญลักษณ์แทนเหตุการณ์ที่พระวิษณุ<br />

ได้แผดเผาแม่มดชั่วร้ายโฮลิกา เป็นอีก<br />

ครั้งที่ทุกคนกำชัยเหนือความชั่วร้าย<br />

ส่วนชื่อของเช้าวันรุ่งขึ้นจะเรียกแตกต่าง<br />

กันไปตามสถานที่ของอินเดีย เช่น โฮลี<br />

รางวาลีโฮลี ดูลีวันดัน หรือปักวา<br />

ท้องถนนทุกสายเปลี่ยนเป็นลานสำหรับ<br />

การละเล่น ที่ทุกคนพากันปาผงสีและฉีด<br />

น้ำเล่นกันอย่างสนุกสนาน คล้ายกับ<br />

เทศกาลสงกรานต์ในเมืองไทย แต่เต็มไป<br />

ด้วยสีสัน<br />

หลังจากเหนื่อยมาทั้งวัน อาบน้ำ<br />

ล้างตัวให้เรียบร้อย เตรียมท้องไว้รอ<br />

งานเลี้ยงอาหารในยามค่ำคืนที่จะมาถึง<br />

ซึ่งมีให้เลือกทานหลากหลายทั้งคาว<br />

หวาน อร่อยจนลืมเคี้ยวกันเลยทีเดียว<br />

เทศกาลโฮลีจัดขึ้นวันที่ 1-2<br />

มีนาคมของทุกปี และหากมีโอกาสได้<br />

สัมผัสวัฒนธรรมสาดสีแล้วละก็<br />

อย่าลืมชิมอาหารอินเดียเลิศรส<br />

พร้อมกับของหวานเด็ดๆ ที่มี<br />

เฉพาะช่วงเทศกาล เพื่อร่วม<br />

ฉลองชัยชนะแห่งพระวิษณุเจ้า<br />

ด้วยกัน<br />

ตามเข็มนาฬิกา<br />

จากซ้ายบน<br />

ผู้คนต่างออกจากบ้าน<br />

มาร่วมเฉลิมฉลอง<br />

ประเพณีแห่งสีสันใน<br />

เทศกาลโฮลีของอินเดีย<br />

“บาง” อีกรูปแบบของ<br />

กัญชาที่ดื่มได้ตาม<br />

ธรรมเนียมดั้งเดิมของ<br />

เทศกาลโฮลีใน<br />

ช่วงฤดูดอกไม้ผลิ<br />

น้ำตาลจากธรรมชาติ<br />

ของอินเดีย ทำมาจาก<br />

มะพร้าวและอินทผลัม<br />

ให้วิตามินและเกลือแร่สูง<br />

กุจิย่า<br />

กุจิย่าเป็นเหมือนขนมจีบหวาน<br />

เป็นสัญลักษณ์ของเทศกาลโฮลีได้ดี<br />

ที่สุด แผ่นแป้งผสมจากแป้งหมี่ละเอียด<br />

ห่อไส้ที่ให้ความหวานด้วยน ้ำตาล<br />

ผลไม้แห้ง และโกยา หรือน้ำนมที่ต้มไฟ<br />

อ่อนๆ จนแข็งตัว จากนั้นพับเป็นครึ่ง<br />

วงกลม จับจีบที่ขอบอย่างประณีต<br />

แล้วทอดกรอบ จิ้มกับน้ำจิ้มรสหวาน<br />

ชาการ์ปารี<br />

ชาการ์ปารีรสหวาน หรือนามักปารี<br />

รสกลมกล่อม นิยมทานเป็นของว่างใน<br />

เทศกาลโฮลี แป้งขนมผสมกับแป้งหมี่<br />

น้ำมันเนย นม น้ำตาล และเกลือ นวดจน<br />

ได้ที่ รีดแล้วตัดขอบเป็นแผ่นกลมบาง<br />

หรือทรงข้าวหลามตัด นำไปทอดกรอบ<br />

หากชอบหวานก็ทานกับน้ำตาลอ้อยได้<br />

ส่วนนามักปารีจะใส่เทียนขาว เมล็ดยี่หร่า<br />

บางครั้งใส่พริกป่นด้วย ขนมทั้งสอง<br />

อย่างนี้จะทำในปริมาณมากเพื่อ<br />

ให้ทานได้หลายวันระหว่าง<br />

และหลังเทศกาลโฮลีในรัฐ<br />

คุชราตและมหาราษฏระ<br />

ทันได<br />

คือเครื่องดื่มสำหรับหน้าเทศกาลโฮลี<br />

อย่างแท้จริง ทันไดเป็นลาสซีโยเกิร์ต<br />

ผสมจากนม น้ำตาล ผลไม้แห้ง และ<br />

เครื่องเทศอย่างหญ้าฝรั่นและกระวาน<br />

เสริมด้วยดอกและใบกัญชาปั่นละเอียด<br />

เล็กน้อย เรียกว่า “บาง” ดื่ม “ทันได”<br />

แล้วเพลิดเพลินไปกับเสียงเพลงภารตะ<br />

เครื่องดื่มชนิดนี้เป็นที่นิยมในรัฐราช<br />

สถานและอุตตรประเทศ แน่นอนว่าก็มี<br />

ทันไดที่ไม่ผสม “บาง” เช่นกัน แล้วมันจะ<br />

ไปสนุกอะไรล่ะ<br />

ดาฮิ บาลา<br />

มาลดระดับน้ำตาลในเลือดกันเล็กน้อย<br />

เริ่มจากการเตรียม “ชาต” หรือก้อนถั ่ว<br />

เลนทิลทอด เสิร์ฟกับโยเกิร์ตข้นตีให้นุ่ม<br />

อาจรับประทานคู่กับ ชัตนีย์ (ซอสอินเดีย<br />

รสหวานเปรี้ยวจากมะขามและน้ำตาล<br />

อ้อย) หรือจะเป็นชัตนีย์เผ็ดที่ผสมพริก<br />

ผักชี หรือมินต์ ก็เข้ากันดี<br />

ปูรัน ปูลิ<br />

ในรัฐมหาราษฏระ ปูรัน ปูลิ เป็นอาหาร<br />

หลักในเทศกาลโฮลี เริ่มจากนำน้ำตาล<br />

อ้อยและเมล็ดถั่วเขียวซีกเลาะเปลือก<br />

เคี่ยวเป็นซอส ปรุงรสด้วยกระวานและ<br />

จันทน์เทศ ทาซอสลงบนแผ่นแป้งสาลี<br />

นำมาย่างกระทะ เสิร์ฟพร้อมกับน้ำมัน<br />

เนยชามโตและนมจืดสำหรับจิ้มจุ่ม ส่วน<br />

ใหญ่เราจะเห็นแกงกะหรี่ถั่วเล็นทิลรส<br />

หวานวางคู่อยู่กับปูรัน ปูลิเสมอ<br />



x<br />

After abandoning an early career using her<br />

skills a food analyst, our Top Chef winner finds<br />

contentment in a pr<strong>of</strong>essional kitchen using<br />

her talents to create exciting cuisine.<br />

Photos Wichit Kongsiangsung<br />

Words Phoowadon Duangmee<br />

52<br />



When Chudaree Debhakam<br />

started her culinary career<br />

at fine dining restaurant,<br />

the Water Library at<br />

Chamchuri Square in <strong>Bangkok</strong>, it was<br />

a lesson in misplaced confidence. As<br />

a trained food scientist, she was quite<br />

sure that knowledge would translate to<br />

complimentary abilities in the kitchen.<br />

Above<br />

Vino with a view at Scarllett<br />

Wine Bar and Restaurant.<br />

“I was assigned to do a glass<br />

<strong>of</strong> beetroot juice,” Chudaree<br />

remembers. Known as “Tam”<br />

with friends and family, she<br />

recalled the days <strong>of</strong> being young<br />

and naïve. “I ran the beetroot<br />

through the juicer and left a<br />

visual hell <strong>of</strong> red splats all over<br />

the kitchen wall. The sous chef<br />

asked me to leave the restaurant<br />

right away. I broke down in tears<br />

and vowed that I would learn how<br />

to prepare food properly.”<br />

That determination led to New<br />

York City and the Pr<strong>of</strong>essional<br />

Culinary Arts programme at the<br />

International Culinary Center.<br />

After graduation she cut her<br />

teeth as a sous chef at Blue Hill<br />

at Stone Barns – an acclaimed<br />

Top<br />

Top Chef <strong>Thai</strong>land winner<br />

prepares Grilled Tiger Prawns<br />

with Charred Romesco.<br />

farm-to-table restaurant north <strong>of</strong><br />

New York City. There she learned<br />

to combine the art and science<br />

<strong>of</strong> food preparation. The upscale<br />

restaurant’s acclaimed chef, Dan<br />

Barber, is recognised as an early<br />

practitioner <strong>of</strong> the farm-to-table<br />

movement. When Chudaree came<br />

back to <strong>Thai</strong>land, she felt like she<br />

finally returned as a chef.<br />

Last year, she won Top Chef<br />

<strong>Thai</strong>land in its premier series on<br />

the One 31 cable network. Battling<br />

it out amidst crazed cooking<br />

drama, the 24-year-old was the<br />

youngest contestant and walked<br />

away from the network show<br />

with a cheque worth 1,000,000<br />

baht. Like the original “Top<br />

Chef” reality show in America,<br />

Chudaree competed against 14<br />

aspiring chefs and was grilled<br />

by judges like old school chef<br />

Willment Leong and <strong>Thai</strong>land’s<br />

celebrity chef Suphamongkol<br />

Suphaphiphat.<br />

Life has now taken a worthy<br />

turn. Before, scant knowledge<br />

made her splatter the kitchen wall<br />

red with beetroot juice, but now<br />

honed skills resulted in a win <strong>of</strong> a<br />

million baht in a cooking contest.<br />

“I was supposed to be a food<br />

analyst working in the laboratory,<br />

trying to improve food safety<br />

and flavour,” says Chudaree,<br />

who graduated in Nutrition and<br />

Food Science at the University <strong>of</strong><br />

Nottingham, England. It can be<br />

said that she found the idea <strong>of</strong><br />

living <strong>of</strong>f a job in food analysis<br />

unappealing. Why, just look at<br />

what she would deal with: a<br />

cold and quiet laboratory with<br />

folks in white outfits, for one.<br />

Then there are microbes to study<br />

and food additives and artificial<br />

flavours – no wonder being a<br />

food scientist job is not her cup<br />

<strong>of</strong> tea. She was once captain <strong>of</strong><br />

her basketball team; a fact that<br />

wasn’t mentioned on the reality<br />

show. The sport encouraged Tam<br />

to move quickly in unexpected<br />

directions and enjoy chasing a<br />

challenge and the ball, <strong>of</strong> course.<br />

“I followed my passion for<br />

cooking and it lead me to other<br />

side <strong>of</strong> the food industry; to a<br />

kitchen with a chopping board<br />

and heat. I like the ambience<br />

<strong>of</strong> the kitchen,” says Chudaree.<br />

“Food analysis is too scientific,<br />

leaving no room for art. Cooking<br />

is a blend <strong>of</strong> art and science. In<br />

the kitchen, imagination and<br />



creativity play a part when you<br />

want to create a menu. However,<br />

you can’t throw whole ingredients<br />

into a pot all at once to make a good<br />

stock. You need to think scientifically<br />

when you start cooking up relevant<br />

flavour and body.”<br />

Top Chef showed Chudaree’s<br />

imaginative concepts, with liberal<br />

views when it comes to cooking.<br />

In the final episode <strong>of</strong> Top Chef<br />

<strong>Thai</strong>land, she duelled with female<br />

chef Phattanant Thongthong<br />

using everyday ingredients. She<br />

added a sizable piece <strong>of</strong> blood<br />

curd into her fish soup. The<br />

blood curd was a mistake and<br />

considered by judges to be an odd<br />

pairing <strong>of</strong> proteins. Nevertheless,<br />

it (Top Chef <strong>Thai</strong>land) indicated<br />

that she is a big fan <strong>of</strong> underdog<br />

ingredients and the unsung hero<br />

too – and bold when it comes<br />

to pushing an ordinary and<br />

overlooked ingredient and giving<br />

it a new culinary perspective.<br />

So for the main course, she<br />

made “Beef Two Ways,” <strong>of</strong> beef<br />

belly and lengua – beef tongue.<br />

“Beef belly is an undercut piece<br />

from over the belly <strong>of</strong> the cow. It’s<br />

cheap, tough and chewy,” noted<br />

chef Suphamongkol Suphaphiphat,<br />

one <strong>of</strong> the judges who commented<br />

on chef Tam’s dish. “If you can<br />

make it tender, you’re awarded<br />

with big fat flavour. Chef Tam<br />

did well with her beef belly,” the<br />

judge concluded.<br />

Nevertheless, it (Top Chef <strong>Thai</strong>land) indicated that she<br />

is a big fan <strong>of</strong> underdog ingredients and the unsung hero<br />

too – and bold when it comes to pushing an ordinary<br />

and overlooked ingredient and giving it a new culinary<br />

perspective.<br />

Top<br />

Scarlett Wine Bar<br />

and Restaurant,<br />

Pullman <strong>Bangkok</strong><br />

Hotel<br />

Below<br />

Chicken Liver<br />

Mousse with spiced<br />

Tamarind and<br />

Grilled Sourdough<br />

is presented<br />

by Chudaree<br />

Debhakam.<br />

She battled against pr<strong>of</strong>essional<br />

chefs and stayed on top with cheap,<br />

but not cheap - looking ingredients<br />

like “ma kwaen,” a type <strong>of</strong> black<br />

rice with a wild pepper with tangy<br />

end taste, “pony fish,” the “katuk<br />

plant,” phak waan in <strong>Thai</strong> and<br />

“bai bua bok (pennywort)” –<br />

among some <strong>of</strong> the affordablypriced<br />

ingredients.<br />

“I don’t need fancy ingredients<br />

to cook up fancy food,” she added.<br />

“Local and seasonal ingredients are<br />

the best, and the rest is all about the<br />

cooking technique.”<br />

At the International Culinary<br />

Center, Chudaree, along with her<br />

classmates were trained on classic<br />

French cuisine techniques with a<br />

farm-to-table concept that sourced<br />

ingredients from nearby producers.<br />

She immersed in traditional cooking<br />

techniques and discovered the strong<br />

ties between agriculture and cuisine.<br />

“We travelled a lot to farms, got<br />

exposure to farmer’s markets and<br />

talked to local producers and<br />

butchers working on the quality <strong>of</strong><br />

ingredients and flavours. There is a<br />

season for everything.”<br />

This chef listens to culinary<br />

wisdom to take her cooking to new<br />

heights. “For the best in taste, I<br />

only buy available ingredients that<br />

are in season and hopefully grown<br />

in local areas,” confirms Chudaree.<br />

Her tasting menus served on the<br />

reality TV show held much promise<br />

and the audience got to hear about<br />

the ideas and stories behind her<br />

dishes. But are those meals that she<br />

prepared what she actually makes<br />

for herself, we wonder?<br />

“No, I don’t cook such meals for<br />

myself,” she affirmed. “At the end <strong>of</strong><br />

the day, after a long hour <strong>of</strong> cooking<br />

in a kitchen, I will go for nothing<br />

fancy – just something simple. A<br />

bowl <strong>of</strong> rice topped with “phad ka<br />

phrao moo” (spicy stir-fried pork<br />

with holy basil leaves) and a fried<br />

egg will do.”<br />

Meanwhile, Chudaree continues<br />

travelling around <strong>Thai</strong>land in search<br />

for inspiration and exposure to local<br />

taste and flavour, including common<br />

ingredients with bold characteristics.<br />

With cooking techniques – classic<br />

and modern (and even avant-garde),<br />

she wants to take a local ingredient<br />

to a new taste perspective.<br />

Now at Scarlett Wine Bar and<br />

Restaurant, at the Pullman <strong>Bangkok</strong><br />

Hotel, our Top Chef <strong>Thai</strong>land winner<br />

<strong>of</strong>fered <strong>Fah</strong> <strong>Thai</strong> magazine two<br />

tasting menus – an entrée <strong>of</strong><br />

“Chicken Liver Mousse with Spiced<br />

Tamarind and Grilled Sourdough”<br />

and “Grilled Tiger Prawns with<br />

Charred Romesco,” complete with<br />

grilled greens and a prawn reduction<br />

as a main course.<br />

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they understand that weddings<br />

are not just an event, but a<br />

part <strong>of</strong> a unique and beautiful<br />

love story, one that will be<br />

cherished in a family history<br />

for years to come and deserves<br />

this extra special touch they’re<br />

always ready to <strong>of</strong>fer.<br />

© Madiow Photography<br />

jess@theweddingblissthiland.com<br />

www.theweddingblissthailand.com<br />

+66 (0) 94 364 6642<br />

© darinimages<br />



Her chicken liver mousse <strong>of</strong>fers<br />

real rich liver with a texture that’s<br />

oh-so-smooth. The spicy tamarind<br />

sauce topping the entrée is probably<br />

inspired by “namjim jaew” (a<br />

much-loved and classic spicy,<br />

tangy sauce that <strong>Thai</strong>s have with<br />

roast pork belly). All in all, the liver<br />

mousse, with dried chilli smacks on<br />

your tongue and keeps you eating<br />

- making it a perfect degustation<br />

start. The grilled tiger prawns,<br />

complemented by grilled vegetables,<br />

is just as sensational.<br />

So it just begs the question as<br />

to when she’ll have her own place.<br />

From the first to the final episode <strong>of</strong><br />

Top Chef <strong>Thai</strong>land, ‘Chef Tam’ was<br />

celebrated as the youngest celebrity<br />

chef, with time being in her favour.<br />

People keep asking when she’ll have<br />

her own restaurant – as they can’t<br />

seem to wait a minute longer to<br />

try her dishes after watching them<br />

served to the judges on TV. She,<br />

however, remains tight-lipped.<br />

“I cannot yet stay put. Having<br />

my own restaurant requires it,” the<br />

talented chef said as she pointed out<br />

the restrictions. “I enjoy travelling<br />

from one place to another in search<br />

<strong>of</strong> inspiration for cooking.”<br />

Recently, Chudaree did a pop-up<br />

dinner project with her team. “This<br />

conceptual dining experience <strong>of</strong>fers<br />

new tasting menus – which are<br />

based on a particular ingredient or<br />

theme… c<strong>of</strong>fee or black chicken, for<br />

example,” she explains. “The project<br />

will be hosted in different places,<br />

and will last for a week.”<br />

Definitely, our young chef<br />

loves the great sense <strong>of</strong> discovery<br />

that comes from experimenting,<br />

testing, trying and creating new<br />

dishes. Call it a kind <strong>of</strong> research and<br />

development, but one that’s outside<br />

<strong>of</strong> a food laboratory.<br />

ชุดารี เทพาคำ หรือ เชฟ “ตาม” ได้รับบท<br />

เรียนตอนเริ่มทำงานสายอาหารที่ร้าน<br />

อาหารชื่อดัง วอเตอร์ ไลบรารี่ ที่จามจุรี<br />

สแควร์ กรุงเทพมหานคร ว่าความมั่นใจ<br />

อาจอยู่ผิดที่ผิดทางได้<br />

“เราได้รับมอบหมายให้ทำน้ำบีทรูท”<br />

เชฟตามนึกย้อนถึงเมื่อครั้งยังอ่อนทั้งวัย<br />

และประสบการณ์ “ก็ปั่นบีทรูทในเครื่องปั่น...<br />

แต่จบตรงที่ครัวแดงเถือกไปหมด น้ำบีทรูท<br />

เปื้อนกำแพงทั้งครัว แล้วซูส์เชฟก็บอกให้<br />

ลาออกจากร้านอาหารเดี๋ยวนั้นเลย<br />

ตามร้องไห้อย่างหนัก แล้วสาบานว่าต้อง<br />

เรียนทำอาหารแบบจริงจังให้ได้”<br />

ความตั้งใจพาชุดารีไปสู่กรุงนิวยอร์ก<br />

เรียนหลักสูตรศิลปะการทำอาหารเพื่อ<br />

วิชาชีพที่ศูนย์ศิลปะการประกอบอาหาร<br />

นานาชาติ หลังจบการศึกษาก็ได้เริ่ม<br />

ชีวิตการเป็นซูส์เชฟที่ บลู ฮิลล์ แอ็ท<br />

สโตน บาร์นส ร้านอาหารฟาร์มทูเทเบิ้ล<br />

ที่ได้รับการยอมรับอย่างกว้างขวาง<br />

ภายใต้การดูแลของเชฟ แดน บาร์เบอร์<br />

ผู้ริเริ่มกระแสอาหารฟาร์มทูเทเบิ้ล<br />

หลังจากนั้นชุดารีก็กลับมายังไทยใน<br />

ฐานะเชฟอย่างเต็มภาคภูมิ<br />

ปีที่แล้ว เชฟตามได้รับชัยชนะใน<br />

รายการท็อป เชฟ ไทยแลนด์ ซีซั่นแรก<br />

เธอฟันฝ่าดราม่าทำอาหารอันเร่าร้อน<br />

ด้วยอายุเพียง 24 ปี ซึ่งถือเป็นผู้เข้าแข่งขัน<br />

ที่อายุน้อยที่สุดในรายการ เชฟตามต้อง<br />

แข่งขันกับเชฟอีก 14 คนที่ต่างก็มีความ<br />

มุ่งมั่นไม่แพ้กัน อีกทั้งยังถูกกดดันจาก<br />

คณะกรรมการรุ่นเกจิ<br />

ชุดารีจบการศึกษาหลักสูตรวิทยา<br />

ศาสตร์การอาหารและโภชนาการจาก<br />

มหาวิทยาลัยน็อตติงแฮม ประเทศ<br />

อังกฤษ ทว่าความรักที่มีต่อการทำ<br />

อาหารได้พาเธอไปยังอีกฟากหนึ่ง สู่ห้อง<br />

ครัวที่มีเขียงและเครื่องไม้เครื่องมือประกอบ<br />

อาหารรายล้อม สำหรับเธอ การทำอาหาร<br />

เป็นการหลอมรวมศิลปะและวิทยาศาสตร์<br />

เข้าด้วยกัน “จินตนาการและความคิด<br />

สร้างสรรค์มีบทบาทในการสร้างเมนูใหม่<br />

แต่เราก็ไม่สามารถโยนส่วนผสมทุกอย่าง<br />

ลงในหม้อทีเดียวได้ เราต้องคิดอย่าง<br />

นักวิทยาศาสตร์ตั้งแต่เริ่มทำอาหารเพื่อ<br />

ให้ได้รูปและรสตามที่ต้องการ”<br />

รายการท็อป เชฟ ไทยแลนด์ ดึง<br />

ความคิดสร้างสรรค์ของเธอออกมา และ<br />

เชฟตามขึ้นเป็นที่หนึ่งด้วยส่วนประกอบ<br />

อาหารราคาถูกแต่ดูแพง เช่น มะแขว่น<br />

หรือข้าวดำกับพริกป่าที่มีรสชาติ<br />

ค่อนข้างแรง ปลาแป้น ผักหวาน และ<br />

ใบบัวบก อาหารที่เชฟตามรังสรรค์ขึ้นมา<br />

ในเมนูอาหารล้วนแล้วแต่ประสบความสำเร็จ<br />

ทั้งสิ้น จนคนอดสงสัยไม่ได้ว่า แล้วอาหารที่<br />

เชฟตามทำทานเองเป็นอย่างนี้หรือเปล่า<br />

เชฟตามยืนยันว่า “ไม่ค่ะ สุดท้ายแล้ว<br />

หลังจากที่อยู่ในครัวมาทั้งวัน เราไม่ได้<br />

อยากกินอะไรหรูหราหรอกค่ะ แค่ข้าวผัด<br />

กะเพราหมูไข่ดาวก็พอแล้ว”<br />

แน่นอนว่าเชฟอายุน้อยของเราคนนี้<br />

รักการค้นพบ การทดลอง และการพยายาม<br />

เพื่อสร้างสรรค์อาหารจานแปลกใหม่<br />

ถือได้ว่าสิ่งที่เธอทำเป็นงานวิจัยและ<br />

พัฒนาอย่างหนึ่งก็ว่าได้ แค่เป็นปฏิบัติ<br />

การณ์นอกห้องทดลองเท่านั้นเอง<br />

บน<br />

ท็อป เชฟ ไทยแลนด์<br />

ชุดารี เทพาคำ กับความ<br />

หลงใหลในศิลปะการทำ<br />

อาหาร โดยเธอไม่ลืม<br />

ผนวกวิชาการฟาก<br />

วิทยาศาสตร์ที่เธอ<br />

ร่ำเรียนมาควบคู่<br />

ไปด้วยกัน<br />

ล่างซ้าย<br />

บรรยากาศร้าน<br />

Scarlett Wine Bar<br />

and Restaurant ใน<br />

โรงแรมพูลแมนกรุงเทพ<br />

ที่เชฟตามโชว์ฝีมือการ<br />

ปรุงอาหารให้ทีมฟ้าไทย<br />

ได้ลิ้มลอง<br />



Food<br />

Scene:<br />

Followers <strong>of</strong> hip eats might start to find listings passe.<br />

Real foodies, those who live and breathe food alone,<br />

are seeking something more significant and meaningful<br />

beyond the story <strong>of</strong> a tasty dish. To get their appetites<br />

going, they may have to revisit the past.<br />

Words Sirin P Wongpanit<br />

Photos Permboon Wongpanit<br />

60<br />



For the latest in the <strong>Thai</strong> food scene,<br />

the loudest hum might just come<br />

from the North. The earth that<br />

nurtures growth there is being<br />

re-explored, while old stories on cooking<br />

are dusted <strong>of</strong>f and retold. Creative dishes<br />

are portrayed by enlightened chefs who<br />

now ask different questions that relate<br />

to a really distant past. From boundless<br />

ignorance comes this learning that turns<br />

into a great treasure <strong>of</strong> culinary knowledge.<br />

“It was a tipping point in my<br />

life, when I was deep in the jungle<br />

and learnt that I knew absolutely<br />

nothing, not even how to survive<br />

for a day,” says Chef Kongwuth<br />

“Kong” Chaiwongkachon, the<br />

chef owner <strong>of</strong> one <strong>of</strong> <strong>Thai</strong>land’s<br />

hottest table, Locus Native Food<br />

Lab, that is in the middle <strong>of</strong><br />

nowhere Chiang Rai. “That fact<br />

gave me a new mind set. I thought<br />

I knew everything being a city<br />

boy and all that - but that trip<br />

provided me with the reality that<br />

I really knew so little. And here<br />

I am, searching for new things<br />

everyday by learning from the<br />

wisdom <strong>of</strong> the locals.”<br />

This time, new learning involves<br />

age-old knowledge beyond how<br />

locals forage for food using old<br />

ways <strong>of</strong> thinking and methodology.<br />

It is a more localised way to eating<br />

what’s in season as markets up<br />

north change their produce and<br />

food every two weeks and in turn<br />

determines the change in menus.<br />

<strong>Thai</strong>land has seen a lot <strong>of</strong><br />

food transformations in the past<br />

decades. Now we’re moving past<br />

the series <strong>of</strong> the tasty foreign<br />

influx, the gentrification <strong>of</strong> menus,<br />

buzz words like ‘organic,’ ‘housemade,’<br />

‘artisanal,’ ‘sustainable,’<br />

and sprinklings <strong>of</strong> ‘farm-to-table.’<br />

We have somehow come <strong>of</strong> age<br />

and coming around to our roots,<br />

resulting in more mature foods<br />

on the table. In other words, more<br />

Top<br />

Chef Kongwuth<br />

Chaiwongkachon<br />

plates his creations.<br />

Left<br />

The rustic ambience<br />

<strong>of</strong> Locus with its<br />

open kitchen.<br />

Opposite Page,<br />

Clockwise<br />

<strong>Thai</strong> northern style<br />

herbal, yellow rice<br />

with young chicken.<br />

Smoked Tomme<br />

Cheese from Chiang<br />

Rai with local<br />

sausages and herbs.<br />

The tender parts<br />

<strong>of</strong> a young banana<br />

trunk in curry<br />

served as a contrast<br />

to the crispy clear<br />

noodles.<br />

The French<br />

technique <strong>of</strong> making<br />

a consomme is<br />

adapted for Yam Gin<br />

Gai, a spicy chicken<br />

broth that’s famous<br />

in the <strong>Thai</strong> north.<br />

real and unpretentious. Foods in<br />

<strong>Thai</strong>land have always been packed<br />

with variety and diversified through<br />

creativity. But now the most exciting<br />

thing happening is the combination<br />

<strong>of</strong> earnest searches for knowledge in<br />

the chef world, coupled with the rise<br />

<strong>of</strong> enlightened eaters.<br />

Part <strong>of</strong> this new way <strong>of</strong> old<br />

food is the revival <strong>of</strong> ancient<br />

recipes, which happened three<br />

years ago in an old shophouse in<br />

<strong>Bangkok</strong>’s Old Quarter. A former<br />

<strong>Thai</strong> head chef at the then Four<br />

Seasons <strong>Bangkok</strong> quit her job and<br />

pursued her dreams. “I wanted<br />

to create <strong>Thai</strong> food <strong>of</strong> a new<br />

era,” says Ann Khanarak <strong>of</strong> <strong>Thai</strong><br />

Cooking by Ann Khanarak. “In my<br />

years <strong>of</strong> cooking <strong>Thai</strong> food, I have<br />

always wanted to present them<br />

in new ways, but with true <strong>Thai</strong><br />

tastes and all edible ingredients –<br />

not carving pumpkin and making<br />

rose petals from tomato skins.<br />

<strong>Thai</strong> food can be interesting since<br />

they derive from ancient recipes<br />

and there are so many elements<br />

we did not know, just because we<br />

never searched for it.”<br />

At Ann’s Chef’s Table, many<br />

forgotten herbs - all arranged like<br />

floral bouquets - are served with<br />

an ample bowl <strong>of</strong> relish, and wellrounded<br />

curries served colourfully<br />

in old-style ceramics. Side dishes or<br />

appetisers - something as ordinary<br />



as Mee Krob (fried vermicelli<br />

noodles) - are reawakened with new<br />

forms <strong>of</strong> presentation. Gorgeous,<br />

dainty and super delicious. Beautiful<br />

<strong>Thai</strong> dishes served by Ann at this<br />

shophouse spurred a new creative<br />

movement, opening up new<br />

possibilities for <strong>Thai</strong> foods long<br />

thought to be hopeless and at the<br />

level <strong>of</strong> other classic ‘gourmet’<br />

cuisines such as French and Italian<br />

or even New American.<br />

“Now I dare to say that the<br />

<strong>Bangkok</strong> food scene is on par with<br />

many global cities,” says Varatt<br />

Vichit-Vadakan. Ten years ago, he<br />

pioneered the current craze for craft<br />

c<strong>of</strong>fees and foods with his small<br />

c<strong>of</strong>fee shop Ohana and now has a<br />

Top, Clockwise<br />

from Left<br />

Chef Ann Khanarak<br />

teaches a crew <strong>of</strong><br />

chefs from London.<br />

A floral roll with 20<br />

types <strong>of</strong> flowers.<br />

Varatt Vichit-<br />

Vadakan.<br />

Crispy climbing<br />

wattles with<br />

a mildly spicy<br />

minced-pork salad.<br />

mini-empire <strong>of</strong> the ever-popular<br />

Roast restaurants and Roots c<strong>of</strong>fee<br />

shops. In his business plan to build<br />

The Commons community mall<br />

in <strong>Bangkok</strong>, Varatt subliminally<br />

shaped people’s ideas <strong>of</strong> ‘trendy<br />

foods’ to be something that’s<br />

selective, craft-driven, and even<br />

personified. Thanks to The<br />

Commons’ workshop spaces,<br />

young and aspiring chefs have<br />

more opportunities to shine. Eating<br />

well now means knowing your food<br />

well and being able to select the<br />

best for yourself. The trend now is<br />

to catch up with the demands <strong>of</strong><br />

even more savvier consumers who<br />

scrutinise the total dish and not<br />

merely their flavours.<br />

“I think we have come full<br />

circle,” says Varatt. “Now what is<br />

happening is a lot <strong>of</strong> young chefs<br />

are making their own statements<br />

in the food and beverage scene<br />

by focusing on one or two things<br />

they do best. A lot <strong>of</strong> shops and<br />

restaurants are selling just one or<br />

two products. Being more focused<br />

on those and being able to fully<br />

trace it back to its origins. A soy<br />

milk café in Chiang Mai can tell you<br />

who grows the soybeans you are<br />

drinking, for example.”<br />

With even savvier consumers<br />

looking for new and more exciting<br />

eating experiences, being successful<br />

in the current food scene in<br />

<strong>Thai</strong>land now means one needs to<br />

spend more time working with the<br />

food. This means the backstory, as<br />

well as the impact <strong>of</strong> food to the<br />

community, the environment. There<br />

is a re-discovery <strong>of</strong> the repertoire <strong>of</strong><br />

ancient recipes because consumers<br />

seem to be wanting it all. And that<br />

means everything is coming<br />

together: innovative dishes which<br />

are the revival <strong>of</strong> some forgotten<br />

delicacies, a revival <strong>of</strong> local arts and<br />

crafts that is part <strong>of</strong> the story and<br />

meal presentation, revisiting the old<br />

days, and perhaps that means more<br />

reading <strong>of</strong> old books and old recipes.<br />

“All the (culinary) treasures I<br />

found are inside the heads <strong>of</strong> older<br />

people,” says Chef Kong. “I always<br />

have tons <strong>of</strong> questions for them.<br />

Now I realised that everything is<br />

connected. The changing <strong>of</strong> the<br />

seasons, the new sprouts, new<br />

produce, and that makes cooking<br />

for me even more exciting.”<br />



Where<br />

to eat<br />

Chiang Rai<br />


A 10-course <strong>Thai</strong> degustation (mostly revived from<br />

forgotten Northern dishes) by Chef Kong with an<br />

entirely new menu each month. Dishes are determined<br />

by seasons, which in turn determine the local<br />

ingredients. The special thing about this place is the<br />

deconstructing <strong>of</strong> each local dish and presentation that<br />

sometimes require haute French cooking techniques.<br />

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

Santarnlhuang, Tambon Rim Kok, Amphur Muang,<br />

Chiang Rai, <strong>Thai</strong>land, T: +66 (0) 86 881 7299,<br />

facebook.com/locusnativefoodlab<br />

Chiang Mai<br />


Revival <strong>of</strong> <strong>Thai</strong> traditional<br />

old recipes. <strong>Thai</strong>-style<br />

alfresco lunch by the pool<br />

with interesting dishes<br />

such as ‘stir-fried sticky<br />

rice with dried anchovies,<br />

crispy fried ‘climbing<br />

wattle’ or cha-om with<br />

salad dressing, dried version<br />

<strong>of</strong> pork and eggs braised in<br />

five spices and a new version<br />

<strong>of</strong> the famous durian and sticky<br />

rice, this time in coconut durian<br />

mousse. Address: 62 Moo 10, Tambon<br />

Suthep, Amphur Muang, Chiang Mai,<br />

<strong>Thai</strong>land, T: +66 (0) 53 271 200,<br />

villamahabhirom.com<br />


Quality ingredients are sourced,<br />

with twists in <strong>Thai</strong> and western<br />

recipes plus the English cottage<br />

vibe makes this place a popular<br />

sanctuary in Mae Rim district <strong>of</strong><br />

Chiang Mai. Try their ‘shrimp<br />

paste rice’ with sweet pork infused<br />

with ‘ma kwaen’ or <strong>Thai</strong> northern<br />

Sichuan pepper, and a salad <strong>of</strong> phak<br />

kood, an edible fern. Address: 592/1<br />

Mae Rim - Samoeng Highway, Mae<br />

Ram, Mae Rim, Chiang Mai, <strong>Thai</strong>land,<br />

T: +66 (0) 81 858 3555,<br />

facebook.com/theironwoodmaerim<br />

<strong>Bangkok</strong><br />


Believers in the responsible food movement and<br />

within the network <strong>of</strong> the crafted foods community in<br />

<strong>Bangkok</strong>, Barefood is a project run by Chef Edoardo<br />

Bonavolta and Taksina Nuangsri. They create vegan<br />

cheeses from assorted nuts, make pickles and plantbased<br />

products. To network with like-minded<br />

individuals, workshops on crafted and plant-based<br />

foods are <strong>of</strong>fered. Address: 26 Sukhumvit 61, <strong>Bangkok</strong>,<br />

<strong>Thai</strong>land, barefood.live, facebook.com/barefoodbangkok<br />


Set menu served in an “Alice in Wonderland” ambience, hidden deep in<br />

the woods. The entire place is a jungle <strong>of</strong> fantasies with the eclectic and<br />

personal collections <strong>of</strong> the owners - ranging from invaluable antiques<br />

and taxidermy. Their food is equally fancy with over-the-top flower<br />

garnishes. Only prix-fixe menus are available, with accommodations in<br />

their antique-strewn rooms. Address: Wat Phraphutthabat Si Roi,<br />

Mae Rim, Chiang Mai, <strong>Thai</strong>land, T: +66 (0) 62 474 1656<br />



เทรนด์ตามลิ้มลองอาหารสุดฮิปกำลัง<br />

จะเอ้าท์ เมื่อกลุ่มคนรักอาหารตัวจริง<br />

แบบที่หายใจเข้า-ออกเป็นอาหาร กำลัง<br />

แสวงหาอาหารจานที่มีความหมาย<br />

มากกว่าแค่รสชาติถูกปาก ภาคเหนือดู<br />

เหมือนจะตอบโจทย์นี้ได้อย่างลงตัว<br />

พร้อมกับการสร้างสรรค์อาหารจาน<br />

ใหม่ๆ ที่ผสมผสานวัฒนธรรมที่น้อยคน<br />

นักจะรู้จัก<br />

เชฟก้องวุฒิ ชัยวงศ์ขจร เจ้าของ<br />

ร้าน Locus Native Food Lab ใน<br />

เชียงราย เล่าว่าเขาได้มีโอกาสไปเดินป่า<br />

จนทำให้รู้แจ้งว่า จริงๆ แล้วเขาแทบจะ<br />

ไม่รู้อะไรเลยเกี่ยวกับเรื่องอาหาร<br />

ทัศนคติของเชฟก้องเปลี่ยนไป เขาเริ่ม<br />

เรียนรู้จากภูมิปัญญาท้องถิ่นที่ได้พบเจอ<br />

วงการอาหารไทยเปลี่ยนแปลงอยู่<br />

ตลอดเวลา แต่สิ่งที่ไม่เคยขาดหายไปคือ<br />

ความหลากหลายและความคิดสร้างสรรค์<br />

ซึ ่งตอนนี้ได้ผนวกเข้ากับแรงกระหาย<br />

ความรู้ที่นักชิมต่างสรรหา จนเป็นที่มา<br />

ของตำราอาหารไทยโบราณที่ปรากฏ<br />

โฉมขึ้นอีกครั้ง นี่เป็นอีกเหตุผลหนึ่งที่<br />

แอน คณารักษ์ ลาออกจากการเป็นเชฟ<br />

โรงแรมชั้นนำระดับโลก เพื่อหันมาสร้าง<br />

อาหารไทยยุคใหม่ โดยใช้ส่วนผสมและ<br />

ตำรับโบราณ<br />

ที่ร้าน Chef’s Table ของเชฟแอน<br />

สมุนไพรที่หลายคนหลงลืมได้รับการจัด<br />

เป็นช่ออย่างละเมียด เสิร์ฟพร้อมกับ<br />

แกงสีสันงดงามในชามกระเบื้องแบบ<br />

ดั้งเดิม แม้แต่อาหารเรียกน้ำย่อยแสน<br />

ธรรมดาอย่าง หมี่กรอบ ก็ได้รับการ<br />

แปลงโฉมให้สง่างามพร้อมกับรสชาติ<br />

อร่อยจนลืมหายใจ ปลุกกระแสการ<br />

สรรค์สร้างอาหารไทยให้เทียบเท่า<br />

อาหารฝรั่งเศสหรืออิตาเลียนได้ไม่แพ้กัน<br />

วรัตต์ วิจิตรวาทการ ผู้บุกเบิกกระแสกาแฟคราฟต์<br />

และผู้ก่อตั้งร้าน Ohana ที่ปัจจุบันขยายเป็นร้านอาหาร<br />

Roast และร้านกาแฟ Roots หรือแม้แต่ Commons คอม<br />

มิวนิตี้มอลล์ที่เปิดโอกาสให้ทั้งเชฟและนักชิมได้เลือกสรร<br />

และเสาะหาอาหารที ่ดีที่สุด ได้เรียนรู้ถึงเรื่องราวเบื้องหลัง<br />

อาหารแต่ละจานอย่างถ่องแท้ ซึ่งเป็นอะไรที่มากกว่า<br />

รสชาติอันโอชะ<br />

คุณวรัตต์ บอกว่า ร้านอาหารจำนวนมากเสนอ<br />

อาหารเพียงไม่กี่อย่าง เพื่อให้ลูกค้าย้อนรอยกลับไปหา<br />

ต้นกำเนิดของรสชาตินั้นๆ ได้ เช่น คาเฟ่นมถั่วเหลืองที่<br />

คนทานจะรู้ได้ว่าถั่วแต่ละเมล็ดมาจากไหน<br />

เมื่อผู้บริโภคต้องการประสบการณ์การทานอาหาร<br />

อันตื่นเต้นแปลกใหม่ ร้านอาหารในไทยจึงปรับตัว สืบค้น<br />

เรื่องราว สร้างแรงบันดาลใจให้กับสังคม รักษาสิ่งแวดล้อม<br />

และรื้อฟื้นตำรับอาหารโบราณทั้งระบบ อาหารต้อง<br />

แปลกใหม่ แต่คงไว้ซึ่งรากเหง้า ผสมผสานศิลปะท้องถิ่น<br />

แบบดั้งเดิม<br />

เชฟก้องกล่าวว่า ขุมทรัพย์ที ่เขาค้นพบล้วนแล้วแต่<br />

มาจากคนเฒ่าคนแก่ เขาถามผู้รู้อยู่เสมอ จนทำให้รู้ว่า<br />

ทุกอย่างเชื่อมโยงถึงกันหมด ไม่ว่าจะเป็นการเปลี ่ยน<br />

ฤดูกาล ผักที่งอกใหม่ ส่วนผสมที่แตกต่าง ทั้งหมดนี้<br />

ทำให้การปรุงอาหารน่าตื่นเต้นยิ่งกว่าที่เคย<br />

ตามเข็มนาฬิกา<br />

จากบนสุด<br />

ชีสที่ทำจากถั่วและผักดอง<br />

แบบต่างๆ กำลังเป็น<br />

เทรนด์ใหม่ล่าสุดเวลานี้<br />

ปลาแห้งแตงโม<br />

อาหารโบราณที่เรียก<br />

ความสดชื่นได้เสมอ<br />

ข้าวกั้นจิ้นในแบบฉบับ<br />

ของเชฟก้องวุฒิ<br />

พล่ากุ้งแม่น้ำ จานหลัก<br />

จากหุบเขาคนโฉด<br />

ข้าวเหนียวทุเรียนที่เสิร์ฟ<br />

ในมูสน้ำกะทิทุเรียน<br />

นักชิมห้ามพลาด<br />

Locus Native Food Lab<br />

รายการอาหารพิเศษ 10 เมนู (ส่วนใหญ่<br />

เป็นอาหารเหนือเก่าแก่) โดยเชฟก้อง<br />

อาหารแต่ละจานขึ้นอยู่กับฤดูกาลโดยใช้<br />

ส่วนผสมท้องถิ่น แต่ละจานสร้างสรรค์<br />

และนำเสนอแปลกใหม่ จำเป็นต้องสำรอง<br />

ที่นั่งล่วงหน้า<br />

171/24 บ้านสันทางหลวง อำเภอเมือง<br />

เชียงราย, +66 (0) 86 881 7299,<br />

facebook.com/locusnativefoodlab<br />

Villa Mahabhirom<br />

การกลับมาของสูตรอาหารไทยดั้งเดิม<br />

เสิร์ฟริมสระน้ำ มีเมนูน่าสนใจมากมาย<br />

ไม่ว่าจะเป็น ข้าวเหนียวผัดปลากระตัก<br />

ชะอมทอดกรอบกับน้ำสลัด หมูและไข่ตุ๋น<br />

เครื่องเทศห้าชนิด และข้าวเหนียวทุเรียน<br />

62 หมู่ 10 อำเภอเมือง เชียงใหม่,<br />

+66 (0) 53 271 200, villamahabhirom.com<br />

The Ironwood<br />

ส่วนผสมที่คัดเลือกมาอย่างดี ดัดแปลง<br />

ผสมผสานทั้งตำรับไทยและตะวันตก พร้อม<br />

กับบรรยากาศชนบทประเทศอังกฤษ จนได้<br />

รับความนิยมอย่างมากในแม่ริม จังหวัด<br />

เชียงใหม่ ต้องลองข้าวคลุกกะปิ เคียงด้วยหมู<br />

หวานที่ปรุงด้วยมะแขว่นและสลัดผักกูด<br />

592/1 แม่ริม – ถนนหลวงสาเมือง<br />

อำเภอแม่ริม เชียงใหม่,<br />

facebook.com/theironwoodmaerim<br />

Bad Boy Valley<br />

อาหารเซ็ตเมนูท่ามกลางบรรยากาศแมกไม้<br />

เหมือนอยู่ในแดนมหัศจรรย์ ประดับด้วย<br />

ของสะสมจากหลายยุครวมกัน ตั้งแต่ของ<br />

เก่าล้ำค่า ไปจนถึงสัตว์สตัฟฟ์ อาหารก็<br />

เด็ดไม่แพ้กัน ประดับด้วยดอกไม้<br />

สวยงาม มีบริการเพียงเมนูชุดเท่านั้น<br />

หรือสามารถค้างคืนที่นี่เลยก็ได้<br />

วัดพระพุทธบาทสีรอย อำเภอแม่ริม เชียงใหม่,<br />

+66 (0) 62 474 1656<br />

Barefood <strong>Bangkok</strong><br />

โครงการของเชฟ Edoardo<br />

Bonavolta และ ทักษิณา เนื ่องศรี<br />

ที่ต้องการสร้างเครือข่ายอาหารที่รับ<br />

ผิดชอบต่อสังคม ผลิตชีสมังสวิรัติจาก<br />

ถั่วธัญพืช ทำผักดอง และอาหารที่มีพืช<br />

เป็นส่วนประกอบหลัก พร้อมกับสร้าง<br />

เครือข่ายสมาชิกที่ชื่นชอบเวิร์กช็อปการ<br />

ทำอาหารประเภทนี้<br />

26 สุขุมวิท 61 กรุงเทพฯ,<br />

+66 (0) 98 924 6995, barefood.live<br />



Chengdu<br />

It<br />

In a cuisine-rich place like Chengdu, no<br />

reservations are necessary to eat well —<br />

as long as you have no reservations<br />

Yourself<br />

in eating its bold, fiery food.<br />

Words & Photos Mark Pochaw<br />

70<br />



We arrived in Chengdu late evening, weary travellers with<br />

growling stomachs. It was close to 9 o’clock at night, the<br />

dreaded hour when you just have to take your chances for<br />

any decent meal. But we were excited to be in a city lauded<br />

for its culinary culture and dramatic landmarks. While Chengdu served<br />

as the base, we were also taking advantage <strong>of</strong> its gateway to some <strong>of</strong> the<br />

more ancient and beautiful parts <strong>of</strong> China.<br />

Any visit to Chengdu includes<br />

pandas, the giant Buddha image<br />

at Leshan, and the awe-inspiring<br />

height <strong>of</strong> Mount Emei. But it’s what<br />

we can eat going from place to<br />

place that fuelled our anticipation.<br />

We were told that the simplest<br />

pedestrian bowl <strong>of</strong> noodles is just<br />

as delicious and executed with as<br />

much technical prowess as Chengdu<br />

haute cuisine. Our group decided to<br />

just explore and see where it took<br />

us, the only must-eat item being<br />

the famous Mapo T<strong>of</strong>u. That, we<br />

ordered and sampled practically<br />

every place we visited.<br />

We retained a local tour guide for<br />

exactly one reason: in addition to his<br />

recommendations for local eateries,<br />

we needed an interpreter for our<br />

culinary adventures. We wanted<br />

to be able to walk into any local<br />

establishment and ask or request<br />

anything without a language barrier.<br />

Right, Top to Bottom<br />

Best <strong>of</strong> the season in<br />

Chengdu: bamboo<br />

shoots from Mount<br />

Emei.<br />

The local cuisine<br />

shows its creative<br />

side with a pork dish<br />

<strong>of</strong> Chinese bacon<br />

strips wrapped like<br />

a Mayan pyramid.<br />

Bottom Left<br />

To visit Chengdu<br />

also means a visit to<br />

the giant Buddha at<br />

Leshan.<br />

We weren’t looking for the most<br />

exotic items but wanted to be able to<br />

ask about the ingredients. It was<br />

a really good idea since the first<br />

snack we encountered were rabbit<br />

skulls, um, head, dunked in chilli oil.<br />

We wouldn’t have wanted to order<br />

that by mistake.<br />

Across the street from the<br />

hotel seemed a good choice for the<br />

first meal. Keep it simple, we tell<br />

ourselves and head to a mom-andpop<br />

eatery. However, a display <strong>of</strong><br />

semi-wilted vegetables and other<br />

unrecognisable greens that marked<br />

the remains <strong>of</strong> the day didn’t seem<br />

promising. Our stir-fry dishes<br />

arrived with rice and the first bite<br />

revealed depth <strong>of</strong> flavour despite<br />

the simplicity <strong>of</strong> the cooking.<br />

A nondescript eatery with<br />

straightforward dishes whipped up<br />

quickly and delicious. Were we just<br />

lucky? No, that’s Chengdu. The first<br />

meal set the tone for the rest<br />

<strong>of</strong> our trip. Other fascinating<br />

seasonal vegetables started to<br />

appear. We heard tongue-twisting<br />

names, such as celtuce, osmanthus<br />

– all sounded so exotically new<br />

and, it turns out our guide Jay from<br />

yakpanda.com, who had trained to<br />

be a chef at one time, explained to<br />

us that the first item to master in a<br />

Sichuan chef’s training was how to<br />

make the right and proper “red oil”.<br />

Most dishes were intense colours<br />

<strong>of</strong> red, made so by the presence<br />

<strong>of</strong> dried chillies and the aromatic<br />

Sichuan peppercorns, with a final<br />

taste pr<strong>of</strong>ile that’s balanced by<br />

dark vinegar and generous presence<br />

<strong>of</strong> peanuts.<br />

The first side trip was to<br />

Huanglongzi ancient town.<br />

Harking back to the Qing Dynasty,<br />

we walked through seven<br />

cobbled-stone streets and nine<br />

alleys with streams and water<br />

snaking through the village.<br />

Grandma vendors approached<br />

female visitors to sell crowns<br />

fashioned from dahlia flowers;<br />

72<br />



Right, Clockwise<br />

Always centrestage<br />

are red chillies on a<br />

s<strong>of</strong>t t<strong>of</strong>u snack.<br />

Fresh straw<br />

mushroom buds in<br />

a typical Sichuan<br />

stir fry.<br />

Chengdu has an<br />

exhaustive list <strong>of</strong><br />

noodles to try.<br />

Bottom Left<br />

Everyday<br />

Sichuan spices at<br />

a local shop.<br />

just like the colourful ones worn<br />

at a Swedish midsummer festival.<br />

Whether it was just a touristy<br />

gimmick or not, everyone looked as<br />

picturesque as the rest <strong>of</strong> the town.<br />

For lunch, we decided on a<br />

homey restaurant by the river. The<br />

menu consisted <strong>of</strong> baskets <strong>of</strong> no<br />

less than 30 varieties <strong>of</strong> seasonal<br />

vegetables. We sat by the river<br />

blissfully watching a fisherman<br />

working his catch. We learned<br />

it was river eel which were on<br />

display, live, in metal basins in<br />

front <strong>of</strong> the restaurant. Naturally,<br />

we ordered some, despite objections<br />

by one member <strong>of</strong> the group who was<br />

a devout Buddhist. The simple<br />

kitchen had several types <strong>of</strong><br />

doubanjiang or douban set out. This<br />

spicy and salty bean paste worked<br />

as the essence in most dishes in<br />

Chengdu. When the dishes arrived,<br />

it was a feast <strong>of</strong> colours and tastes<br />

- all from only vegetables and some<br />

simple seasonings. The depth <strong>of</strong><br />

flavour and the umami imparted<br />

by Chengdu culinary magic made<br />

every dish stand out, all done in the<br />

flaming heat <strong>of</strong> a wok.<br />

On to beautiful and misty Mount<br />

Emei, one <strong>of</strong> the four most sacred<br />

The depth <strong>of</strong> flavour and the<br />

umami imparted by Chengdu<br />

culinary magic made every dish<br />

stand out, all done in<br />

the flaming heat <strong>of</strong> a wok.<br />

Buddhist mountains in China.<br />

Stunning lush trees and waterfalls<br />

bring to mind the ink brush paintings<br />

done by scholars from centuries past.<br />

We stopped to indulge in a local<br />

habit <strong>of</strong> just hanging at the nearby<br />

teahouse, enjoying the taste <strong>of</strong> fresh<br />

mountain air and the scent <strong>of</strong> bamboo<br />

groves in a batch <strong>of</strong> young tea leaves.<br />

The leaves were also visually appealing<br />

as they remained suspended upright<br />

in the tea, looking like the bamboo<br />

leaves that surrounded us. The clicking<br />

sound <strong>of</strong> pumpkin seeds set the<br />

tone for a day in the life <strong>of</strong> Chengdu.<br />

Relaxing, spiritual, and gustatory.<br />

A side trip to the Leshan<br />

Giant Buddha can be included<br />

together with Mount Emei on a<br />

single trip. The Buddha is carved<br />

from a gigantic hill in terracotta<br />

colour at the confluence <strong>of</strong><br />

three important Sichuan rivers.<br />

At 71 metres high with fingers<br />

measuring 8 metres long, the<br />

Buddha has shoulders larger than<br />

a basketball court where dozens<br />

<strong>of</strong> people can stand on.<br />

On the way there, we purchased<br />

some fresh picked bamboo shoots<br />

from an old woman laden with a<br />

basket full. Not quite knowing what<br />

to do after we bought them on a<br />

whim, we entrusted our acquisition<br />

to the cooks at the restaurant we<br />

selected for lunch. Simply stir-fried<br />

with salt and garlic, this variety<br />

had a slightly bitter bite to it, with<br />

the fresh fragrance <strong>of</strong> mountain<br />

flowers. Then we had our first taste<br />

<strong>of</strong> the famous Chengdu fish stew<br />

called Sichuan Oil-Boiled Fish or<br />

Shui Zhu Yu. Slices <strong>of</strong> delicate, flaky<br />

fish lies beneath a slick, intense<br />

bed <strong>of</strong> red chillies, Sichuan pepper,<br />

and boiling oil – this imparts that<br />

numbing sensation people refer to<br />

with Sichuan cuisine. This lightlypoached<br />

local fish is served with<br />

green vegetables and potato starch<br />

noodles, placed in a large bowl<br />

covered generously in a layer <strong>of</strong><br />

chillies, ginger, green onion, garlic<br />

slices and cilantro.<br />

The Chengdu culinary scene<br />

is so vast in its <strong>of</strong>ferings that we<br />

almost forgot to try the classic<br />

mapo t<strong>of</strong>u. This concoction <strong>of</strong> s<strong>of</strong>t<br />

bean curd with douban is redder,<br />

and has the fires <strong>of</strong> hell sitting on<br />

your tongue. There’s an exhaustive<br />

list <strong>of</strong> noodles, like sweet water<br />

noodles served in a snack-size<br />

bowl with vinegar, classic dan dan<br />

noodles, and zajiang mian, a thicker<br />

wheat variety with soybean paste<br />

and dozens <strong>of</strong> other variations.<br />

The list goes on. The only thing we<br />

didn’t get to try was the hot pot and<br />

chuan chuan, Chengdu’s version <strong>of</strong><br />

a hot pot, with <strong>of</strong> skewered meats<br />

and vegetables that’s conveniently<br />

cooked. But like most people, we’ll<br />

return because we can’t get enough.<br />


Tai Guo Zhi Nan or <strong>Thai</strong>land Guide is a<br />

custom-made guidebook designed for Chinese<br />

visitors to <strong>Thai</strong>land. Packed with insights and<br />

recommendations, the guidebook is a colourful<br />

presentation <strong>of</strong> <strong>Thai</strong>land focusing on <strong>Bangkok</strong>,<br />

Samui and Phuket.<br />

Tai Guo Zhi Nan is curated and edited by some<br />

<strong>of</strong> the most experienced and talented native<br />

speakers and multi-award magazine designers.<br />

The image-driven contents open with an overview<br />

<strong>of</strong> <strong>Thai</strong>land followed by events and festivals,<br />

recommendations to the best places to<br />

Eat, Shop & Play and close with tips tailored for<br />

Chinese visitors. The guidebook is divided into<br />

distinct sections highlighted by bright bold colours<br />

and section openers.<br />

Distributed by <strong>Bangkok</strong> <strong>Airways</strong> at airports and<br />

travel agents in China, the guidebook is also<br />

available at select hotels and resorts in <strong>Bangkok</strong>,<br />

Samui and Phuket and at <strong>Bangkok</strong> <strong>Airways</strong><br />

lounges. The Guidebook also comes in a digital<br />

format via its website taiguoguidebook.com or<br />

scan the QR code on the cover.<br />

Published by MPMI Group Co., Ltd.<br />

Read Me<br />

Scan Me<br />



Words Mark Pochaw, N Acosta<br />

Photos Chengdu Food Tours<br />



What else in Chengdu is there to<br />

try in its vast dining landscape?<br />

We ask Chengdu Food Tours,<br />

whose drool-worthy Instagram<br />

posts show a Sichuan food<br />

repertoire that reflects the scope<br />

<strong>of</strong> their dining itineraries, proving<br />

just how many options there are<br />

to discover. The CEO, or ‘chief<br />

experience <strong>of</strong>ficer’ Jordan Porter,<br />

gives his top recommendations<br />

for a well-rounded Chengdu food<br />

experience.<br />

A good bowl <strong>of</strong> streetside<br />

noodles. Porter points out<br />

that Chengdu noodle variations<br />

run the gamut in toppings and<br />

combinations but there are definitely<br />

two basic options: soup or dry. A<br />

good start would be beef or rib<br />

noodles in red soups or zajiang<br />

noodles, also generous in chilli oil<br />

and fried minced pork – both <strong>of</strong><br />

which are easily found.<br />

Roast rabbit. “Rabbit is a<br />

huge part <strong>of</strong> Sichuan cuisine and it’s<br />

something I don’t think gets eaten<br />

at Sichuan restaurants outside <strong>of</strong><br />

the province as <strong>of</strong>ten,” says Porter.<br />

But this is not to be confused with<br />

rabbit heads, one <strong>of</strong> the popular<br />

local snacks.<br />

Late night Chuan Chuan!<br />

Known as the Chengdu version<br />

<strong>of</strong> hot pot, skewers come most<br />

<strong>of</strong>ten cooked and already sitting<br />

in a master pot to serve, unlike a<br />

traditional hot pot that’s cooked<br />

at your table. Porter describes it<br />

as being “more than a meal – it<br />

occupies an important social and<br />

cultural space for local people. The<br />

word chuan means to skewer, or on<br />

sticks, and refers to the fact that all<br />

the meat and veggies are threaded<br />

onto sticks before being cooked so<br />

they are easy to retrieve - rather<br />

than tossed into the pot and fished<br />

out like in a normal hot pot.”<br />

This is more <strong>of</strong> a convivial and<br />

communal style <strong>of</strong> eating.<br />

“Of course, (enjoy) the<br />

bustling jovial atmosphere <strong>of</strong><br />

hot pot with a group <strong>of</strong> friends,”<br />

Porter says with enthusiasm,<br />

referring to the traditional style.<br />

“Because Chengdu is an amazing<br />

city that’s not just full <strong>of</strong> incredible<br />

food and fresh produce, but an<br />

energetic and unpretentious food<br />

culture that permeates all aspects<br />

<strong>of</strong> society.”<br />

He has lived in Chengdu since<br />

2010 – and the company strongly<br />

believes in telling the stories <strong>of</strong> the<br />

city and using food as a vehicle for<br />

visitors to gain insight – and not<br />

just the food itself, but also its food<br />

culture. The result, says Porter, is<br />

an amazing experience <strong>of</strong> seeing<br />

what makes the place so special.<br />

“This is a rapidly developing city,<br />

but one that retains a relaxed<br />

feel, a great work-life balance<br />

and harbours a great number<br />

<strong>of</strong> subcultures that make it an<br />

interesting place. And mostly,<br />

people here are just nice!”<br />

Above, Clockwise<br />

Chengdu, a UNESCO<br />

City <strong>of</strong> Gastronomy,<br />

and the famous<br />

Anshun Bridge.<br />

Chengdu is known<br />

for an exhaustive<br />

list <strong>of</strong> noodle<br />

combinations.<br />

Chuan Chuan it in<br />

Chengdu! Meat and<br />

vegetable skewers<br />

called “chuan” sit<br />

in a spicy broth in a<br />

city where the food<br />

culture and leisure<br />

culture go hand-inhand.<br />

Left<br />

Sweet water noodles<br />

and pea starch<br />

noodles are popular<br />

all day snacks.<br />








The winners <strong>of</strong> the gold, silver and bronze awards were announced on December 7th 2017 in<br />

an awards ceremony in New York City. Find out more winners at<br />

www. thecontentcouncil.org/files/galleries/Pearl_Awards_2017_Winners.pdf<br />

Published by<br />

76<br />

Scan Me


เรามาถึงเฉิงตูเกือบสามทุ่ม ช่างเป็นช่วง<br />

เวลาที่ไม่ค่อยเป็นใจ หวั่นใจเล็กๆ ว่าจะมี<br />

โอกาสได้ลิ้มรสอาหารดีๆ สักมื้อทันไหม<br />

เพราะใครๆ ต่างพากันร่ำลือว่าเมือง<br />

เฉิงตูแห่งนี้ช่างรุ่มรวยไปด้วยวัฒนธรรม<br />

อาหารการกิน<br />

ก่อนไปเยี ่ยมชมหมีแพนด้า พระพุทธ<br />

รูปเล่อซาน และเขาเอ๋อเหมย กองทัพ<br />

ต้องเดินด้วยท้อง เราตัดสินใจตามใจ<br />

ปาก เพื่อทดสอบความจริงที่ว่าก๋วยเตี๋ยว<br />

ข้างถนนที่เฉิงตูจะเทียบเท่าอาหารชั้นสูง<br />

รสเลิศในภัตตาคารจริงหรือไม่<br />

ร้านอาหารริมทางด้านหน้าโรงแรม<br />

น่าจะเป็นตัวเลือกที่ดีที่สุด ถึงแม้ว่าผัก<br />

จะเหี่ยวไปนิด บางอย่างก็ดูไม่ออกว่า<br />

เป็นอะไร ส่วนกระบวนการปรุงก็ดูจะ<br />

เรียบง่ายไปสักหน่อย แต่พอได้ลิ้มรส<br />

เท่านั้น ทีเด็ดอย่าบอกใคร หรืออาจจะ<br />

บังเอิญโชคดีเจอร้านอร่อย แต่อย่าลืม<br />

ว่าเราอยู่ในเฉิงตูนี่นะ พืชผักตามฤดูกาล<br />

แปลกตาเริ่มปรากฏให้เห็น พริกแห้งสีสัน<br />

สดใสน่ารับประทาน เติมด้วยความหอม<br />

จากพริกไทยเสฉวน ตัดรสด้วยน้ำส้ม<br />

สายชูหมักและถั่วลิสงเต็มจาน<br />

เริ่มต้นทริปนี้กันที่เมืองโบราณหัวหลง<br />

ในสมัยราชวงศ์ชิง เราเดินบนถนนปูลาด<br />

ด้วยพื้นหิน มีลำธารพาดผ่านหมู่บ้าน<br />

ผู้คนดูเหมือนหลุดมาจากเทพนิยาย<br />

กลมกลืนไปกับบ้านเรือนแบบตะวันตก<br />

สไตล์เสฉวน เราพักทานอาหารกลางวัน<br />

ที่ร้านอาหารนั่งสบายริมแม่น้ำ มองชาว<br />

ประมงหาปลา บนโต๊ะอาหารมีตะกร้าผัก<br />

กว่าสามสิบชนิด ตามด้วยเมนูผักอีก<br />

มากมายที่ปรุงด้วยเต้าเจี้ยวเผ็ดสีฉูดฉาด<br />

หลากรสชาติผสมปนเปเข้าด้วยกันเป็น<br />

ความกลมกล่อมจากเตาไฟร้อนฉ่า<br />

บนเขาเอ๋อเหมย หนึ่งในสี่ภูเขา<br />

ศักดิ์สิทธิ์ในพระพุทธศาสนาของประเทศ<br />

จีนที่งดงามดั่งภาพวาดหมึกพู่กันอายุ<br />

หลายร้อยปี เราจิบชายอดอ่อนที่มีกลิ่น<br />

คลับคล้ายอากาศบริสุทธิ์แห่งขุนเขา<br />

ผสมกับกลิ่นยอดไผ่ปลิวไสว พร้อมกับ<br />

ขบเคี้ยวเมล็ดฟักทองอย่างเพลิดเพลิน<br />

จากนั้น แวะมาที่พระพุทธรูปเล่อซานใน<br />

วันเดียวกัน คุณจะได้เห็นงานแกะสลัก<br />

พระพุทธรูปสูง 71 เมตร ไหล่กว้างกว่า<br />

สนามบาสเก็ตบอลบนหน้าผาสีดินแดงงามตา<br />

ระหว่างทาง มีแม่ค้ามาเสนอขายหน่อไม้<br />

หน่อใหญ่ เราต้องปอกเปลือกออกเพื่อลิ้มรส<br />

ส่วนที่อ่อนนุ่มด้านใน เรายังได้ชิมปลาต้ม<br />

เสฉวนอันเลื่องชื่อที่ซุกซ่อนอยู่ใต้ชั้น<br />

พริกแดง พริกเสฉวนและน้ำมันร้อน พร้อม<br />

ปลาลวกที่เสิร์ฟกับผักและเส้นหมี่มันฝรั่ง<br />

พริก ขิง ต้นหอม กระเทียม และผักชี<br />

อาหารของเฉิงตูมีให้เลือกชิมหลาก<br />

หลายจนเราเกือบลืมเต้าหู้มาโฝสุด<br />

คลาสสิก (เต้าหู้นิ่มกับเต้าเจี้ยวเผ็ดร้อน)<br />

หรือจะเป็นก๋วยเตี๋ยวหลากชนิด เช่น<br />

ก๋วยเตี๋ยวน้ำซุปหวานเสิร์ฟพร้อมกับ<br />

น้ำส้มสายชูหมักถ้วยโต ก๋วยเตี๋ยวแดนแดน<br />

จาจังเมียน ซึ่งก็คือเส้นข้าวสาลีกับ<br />

เต้าเจี้ยวและเครื่องปรุงอีกมากมาย หรือ<br />

จะเป็นขนมจีบซาลาเปาสอดไส้ต่างๆ<br />

จะให้ไล่ทุกเมนูคงมีที่เขียนไม่พอ อาหาร<br />

อย่างเดียวที่เราไม่ได้ลองคือ ฮ็อตพ็อต<br />

สไตล์เสฉวน แต่ไม่เป็นไรหรอก เพราะ<br />

ครั้งหน้าจะกลับมาเก็บทีเด็ดให้ครบ<br />

อย่างแน่นอน!<br />

จากบน<br />

บรรยากาศเมืองเก่า<br />

หวงหลงซี<br />

พริกเสฉวน<br />

หลากหลายวางขายอยู่<br />

ตามท้องตลาด<br />

ผักโขมผัดง่ายๆ<br />

ปรุงแค่กระเทียมกับ<br />

เกลือเท่านั้น<br />

ซุปตามสั่ง ปรุงสด<br />

ใหม่จากวัตถุดิบ<br />

ตามฤดูกาล<br />






featured this photo in our article,<br />

“Dangerous Beauty”<br />

(May/June 2017 issue)<br />

Exposing the sheer beauty <strong>of</strong> the Zojila<br />

mountain pass and the risks it poses, the<br />

image is both captivating and dramatic.<br />

Look out for more eye-catching<br />

photography in ,<br />

<strong>Bangkok</strong> <strong>Airways</strong> inflight magazine.<br />

Published by MPMI Group Co., Ltd.<br />


Ms. Daruni Klaprapchon (Guitar)<br />

087-929-6611<br />

Guitar@mpmith.com<br />

Mr. Reza Bizmark (Bob)<br />

082-446-9192<br />

Reza.bizmark@mpmith.com<br />

Scan Me<br />

นักท่องเที่ยว<br />

กำลังชื่นชมธรรมชาติ<br />

ที่เมืองหวงหลงซี<br />



Finding<br />

z <strong>Thai</strong><br />

Sweets Spot<br />

<strong>Thai</strong> desserts, or khanom, are blissful treats with a ubiquitous<br />

presence. They inspired a popular <strong>Thai</strong> food blogger and a<br />

photographer to engage their sweet tooth and reacquaint with<br />

the traditional and contemporary craft <strong>of</strong> <strong>Thai</strong> snacks and sweets.<br />

With every luscious bite, the team tasted their everlasting appeal.<br />

Words & Style Kay Choomongkol<br />

Photos Chanathip Nantachaibancha<br />

In a bustling market, follow<br />

the warm yellow light<br />

from industrial bulbs that<br />

hang above a dessert stall.<br />

The s<strong>of</strong>t hues set the scene<br />

for the vendors who busily<br />

pack delectable desserts into<br />

containers in a familiar retail<br />

scene in <strong>Bangkok</strong>. Even more<br />

enthralling are those at smaller<br />

markets who do things the<br />

old-fashioned way, cutting<br />

and trimming banana leaves in<br />

geometric shapes to wrap the<br />

<strong>Thai</strong> delights. Gentle piercings<br />

<strong>of</strong> sharp bamboo sticks called<br />

“mai klad” keep the wrapping<br />

in place.<br />

Many vendors make the<br />

desserts on site at the market,<br />

a lively and charming scene in<br />

hidden alleys <strong>of</strong> the bustling<br />

capital <strong>of</strong> <strong>Thai</strong>land. Stoves light<br />

up, fresh coconuts get grated<br />

for their cream, and egg yolks<br />

drizzle into sugar syrup. All the<br />

while, the dessert magicians<br />

fry, steam, chat and <strong>of</strong>fer<br />

customers sage advice and tips<br />

on how to best enjoy the sweets.<br />

The fragrant aroma <strong>of</strong> boiling<br />

coconut milk permeates, with<br />

added notes <strong>of</strong> pandan and other<br />

ingredients filling the air with<br />

mouth-watering scents.<br />

Such desserts and snacks are<br />

available in any market in <strong>Thai</strong>land<br />

starting from early morning while<br />

some sellers put them out only<br />

in the afternoon. No matter what<br />

time they begin, stroll in and<br />

explore the flavourful taste <strong>of</strong> <strong>Thai</strong><br />

snacks and desserts. At a mere 20<br />

baht, or around USD 60 cents, it’s<br />

a taste that lingers forever.<br />

<strong>Thai</strong> desserts <strong>of</strong>fer a<br />

colourful array <strong>of</strong> textures,<br />

from crunch to chewiness<br />

with many that are<br />

coconut-based.<br />

80<br />




Sakhoo Sai Moo and Khao Kriab<br />

Pak Mor (Steamed Tapioca Balls<br />

with Pork Filling and Steamed<br />

Rice Dumpling) are like twins<br />

– always together at the same<br />

snack stall. Sakhoo Sai Moo uses<br />

tapioca to wrap the minced pork<br />

filling while Khao Kriab Pak Mor<br />

uses a rice flour wrap. Deepfried<br />

garlic, aromatic herbs <strong>of</strong><br />

coriander, lettuce, and fiery<br />

chillies complete the taste.<br />

TOP<br />

Making <strong>Thai</strong> sweets requires<br />

patience and attention to<br />

detail, right up to the final<br />

presentation. Their inspired<br />

origins trace back to traditional<br />

times when the colourful<br />

desserts got their bright hues<br />

from flowers and plants and this<br />

practice continues to this day.<br />

Blue comes from the butterfly<br />

pea flowers, yellow from night<br />

jasmine flowers and green from<br />

pandan leaves.<br />

82 83



Bouncy s<strong>of</strong>t and<br />

creamy Steamed<br />

Coconut Milk<br />

Custard or Khanom<br />

Thuay is a beautiful<br />

result <strong>of</strong> sweet<br />

pandan-scented<br />

flavours contrasting<br />

with the mild tang<br />

<strong>of</strong> saltiness from<br />

the cream <strong>of</strong><br />

coconut topping.<br />

This custard gets its<br />

name from the tiny<br />

ceramic ramekins<br />

that hold the mixture<br />

as it cooks in a<br />

steamer. Some<br />

shops may serve it<br />

the authentic way,<br />

accompanied with<br />

a small wooden<br />

paddle for a spoon.<br />

TOP<br />

Khanom Tom<br />

is a gooey and<br />

delicious coconut<br />

ball <strong>of</strong> delight<br />

enveloped in<br />

glutinous rice flour<br />

and draped with<br />

grated coconut.<br />

It’s the oldest <strong>Thai</strong><br />

dessert recorded<br />

in Buddhist<br />

literature from the<br />

Sukhothai period.<br />

The sticky, chewy<br />

coconut balls<br />

were traditionally<br />

used in a blessing<br />

ceremony or<br />

religious rituals.<br />

LEFT<br />

Khanom Thua Paep<br />

or mung bean ricecrepe<br />

got its name<br />

from its similarity<br />

to the Hyacinth<br />

Bean (Thua Paep).<br />

A sprinkling <strong>of</strong><br />

split mung beans,<br />

complements<br />

the shredded<br />

coconut strands<br />

and topping <strong>of</strong><br />

sugar and aromatic<br />

roasted black and<br />

white sesame seeds.<br />

84<br />



Khanom Khrok or<br />

<strong>Thai</strong> rice pancake<br />

with coconut milk is<br />

evidence <strong>of</strong> shared<br />

culture in Indochina<br />

as the snack shares a<br />

kinship with “montlin<br />

mayar” in Myanmar,<br />

“khaonomkok” in<br />

Laos and “numkrok”<br />

in Cambodia. Though<br />

they look alike, the <strong>Thai</strong><br />

Khanom Khrok has<br />

its unique charm. It is<br />

made with two separate<br />

batters: a thinner, more<br />

watery blend that results<br />

in a crispy outer shell<br />

when cooked while the<br />

thicker batter forms the<br />

inner core <strong>of</strong> coconut<br />

custard. Ingredients for<br />

both batters are flour,<br />

coconut milk and salt but<br />

in different proportions.<br />

Have it plain or choose<br />

from the variety <strong>of</strong><br />

toppings like green onions,<br />

corn, taro, and even<br />

pumpkin. The succulence<br />

and contrasting sweetand-salty<br />

<strong>of</strong> coconut<br />

cream is best when it is<br />

freshly-made and hot<br />

from the cast iron<br />

Khanom Khrok pan.<br />

86<br />




Chanathip Nantachaibancha<br />

graduated from the Faculty<br />

<strong>of</strong> Fine Arts Srinakharinwirot<br />

University with a major<br />

in painting. He started his<br />

pr<strong>of</strong>essional career as a<br />

photographer at Cheewajit<br />

magazine under Amarin Printing<br />

and Publishing Public Company<br />

Limited. His work has been<br />

published in various magazines<br />

including SEVENTEEN, OK<br />

<strong>Magazine</strong>, Marie Claire, to name<br />

a few. Photography to Chanathip<br />

is like painting, but instead <strong>of</strong><br />

brushstrokes on canvas, he<br />

paints his work using light.<br />

This set <strong>of</strong> photos represent the<br />

simple concepts <strong>of</strong> <strong>Thai</strong> snacks<br />

and desserts whose complex<br />

tastes remain untainted by<br />

trends and time.<br />

View more <strong>of</strong> Chanathip’s<br />

work at www.f8stu.com.<br />

TOP<br />

Fried Sweet Potato Balls are called<br />

Khai Nok Gratha because <strong>of</strong> its<br />

similarity to quails’ eggs. It is<br />

mostly found alongside other deepfried<br />

snacks like banana, taro, and<br />

potato fritters. It’s a crunchy first<br />

bite, yet s<strong>of</strong>t and chewy with a mild<br />

sweetness. Irresistibly light, once<br />

the eating starts – it’s hard to stop.<br />

RIGHT<br />

Khanom Bueang or <strong>Thai</strong> crispy<br />

pancake is a <strong>Thai</strong> dessert that can be<br />

traced back to the Ayutthaya period.<br />

Made in the style <strong>of</strong> a crepe and<br />

looking like a taco, Khanom Bueang<br />

has two types <strong>of</strong> fillings, salty and<br />

sweet. The added touch is a topping<br />

<strong>of</strong> finely-grated coconut that’s been<br />

gently stir-fried with sugar, fish<br />

sauce or salt and sprinkled with<br />

finely-chopped kaffir lime leaves,<br />

spring onions, and coriander. When<br />

it’s sweet on sweet, it’s topped with<br />

Foi Thong on cream.<br />

Khanom Nang Led or<br />

Khao Taen, has gained<br />

much popularity and<br />

imitation. The <strong>Thai</strong><br />

rice cracker was borne<br />

<strong>of</strong> the traditional way<br />

to preserve cooked<br />

glutinous rice. Leftover<br />

cooked grains would be<br />

fashioned into flat round<br />

shapes and dried. The<br />

sun-dried rice cake would<br />

then be deep-fried and<br />

swirled with palm sugar<br />

syrup. In the northern<br />

part <strong>of</strong> <strong>Thai</strong>land, where<br />

Nang Led is called Khao<br />

Taen, watermelon juice is<br />

added to the cooked rice<br />

before letting it dry.<br />

88<br />



Have a Cuppa<br />

Sit back and take in a<br />

leisurely afternoon at the<br />

latest tea parlour and café<br />

in <strong>Bangkok</strong>. If you linger<br />

long enough, watch as the<br />

ceiling opens up to reveal<br />

a night sky.<br />








Vivid Tastes and<br />

Dreamy Delights<br />

SRETSIS, the <strong>Thai</strong> fashion brand <strong>of</strong><br />

unique kitschy and quirky charisma<br />

designs has once again released<br />

a dream-like manifestation, this<br />

time with Sretsis Parlour. The<br />

fashion café cum cosy eatery is<br />

the ideal spot for a rendezvous as<br />

their fantasy-esque den attracts<br />

design followers and those wanting<br />

space and time with loved ones.<br />

Temptations on hand are fantasy<br />

confectioneries beautifully<br />

decorated, savoury snacks, drinks<br />

and music while a home décor<br />

section additionally completes the<br />

brand manifesto <strong>of</strong> ‘iconic romantic.’<br />

The menus give interpretation to<br />

the brand’s design sensibilities with<br />

names like Sretsis Signature, Forest<br />

Fairies, and Siamese Delight <strong>of</strong><br />

photo-ready presentations. Along<br />

with the tantalising décor and<br />

sumptuous savoury delights, Sretsis<br />

Parlour’s interior showcases their<br />

collaborative masterpiece between<br />

the <strong>Thai</strong> brand and London-based<br />

label, House <strong>of</strong> Hackney.<br />

Central Embassy, 2/F 1031 Ploenchit<br />

Rd., facebook.com/SretsisParlour,<br />

+66 (0) 2160 5875<br />


Passionate c<strong>of</strong>fee brewer Nitro Labs is bringing craft cold brew<br />

c<strong>of</strong>fee and tea to <strong>Bangkok</strong>ians on tap, adding their unique stamp to<br />

the art <strong>of</strong> c<strong>of</strong>fee brewing. On <strong>of</strong>fer is nitro c<strong>of</strong>fee, which is charged<br />

witn nitrogen – just like draft beer. The presence <strong>of</strong> nitrogen gives<br />

the brewed drink a richness and crema that brings out the natural<br />

sweetness <strong>of</strong> the c<strong>of</strong>fee bean and gives every sip a velvety feel.<br />

Housed in a <strong>Thai</strong> iconic vehicle, the craft drink on tap comes in a<br />

c<strong>of</strong>fee Tuk Tuk that is parked at the W District. Their brews are from<br />

3 bean types: Original and Signature Blend (both sourced from the<br />

north <strong>of</strong> <strong>Thai</strong>land), and a Nepal Single Origin. Nitro Labs is looking to<br />

open 8 more outlets in <strong>Bangkok</strong>.<br />

W District, Sukhumvit Rd., facebook.com/nitrolabswdistrict,<br />

+66 (0) 2332 2470<br />


Tastefully French<br />

Despite the bustling area <strong>of</strong> Sathorn<br />

road, the restaurant Brasserie 9 sits<br />

serenely on Soi Phiphat. The elegant<br />

wood exterior <strong>of</strong> this new dining<br />

spot retains the splendour <strong>of</strong> the<br />

past while introducing the marvels<br />

<strong>of</strong> French cuisine with a modern<br />

twist. Diners can expect classic<br />

French dishes such as a Bouillabaisse,<br />


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

complete beachwear store also in the hip area <strong>of</strong> the Ari neighbourhood. Located<br />

on the ground floor <strong>of</strong> Josh Hotel, the pink summer-loving boutique Sunbath and<br />

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

Its variety <strong>of</strong> stylish beachwear from local designs to one-<strong>of</strong>-a-kind pieces makes<br />

for looking glamourous on a beach holiday. Apart from their own designs that<br />

change every season, the boutique features select pieces from unique names such<br />

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

sunglasses from Exissoriez.<br />

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

Entrecôte Café de Paris and Foie Gras<br />

created from the best ingredients with<br />

the impeccable skills <strong>of</strong> trained chefs.<br />

Their seafood bar on the 2nd floor is<br />

a pleasing highlight. Brasserie 9 is<br />

also known for its excellent selection<br />

<strong>of</strong> liquors and wine list as well as<br />

cigar rooms with Cuban cigars and a<br />

personal cigar locker for members.<br />

27 Soi Phiphat, Silom, brasserie9.com,<br />

+66 (0) 2234 2588<br />


The hipster kingdom <strong>of</strong> Ari street now<br />

welcomes Calm Spa, the latest zenmotivated<br />

addition to complete a<br />

work-life balance. This design-oriented<br />

spa values the truest sense <strong>of</strong> relaxation<br />

amidst the calm. Their serene atmosphere<br />

and use <strong>of</strong> the finest organic products<br />

ensure the most blissful experience.<br />

Calm Spa <strong>of</strong>fers different pampering<br />

treatments that are inspired by both<br />

<strong>Thai</strong> and Western wellbeing approaches,<br />

specifically its highlight treatment –<br />

Created by the Culture. Get to know<br />

Swedish massage techniques, together<br />

with the use <strong>of</strong> a heated Himalayan<br />

salt pot.<br />

facebook.com/Calmspa<strong>Thai</strong>land,<br />

+66 (0) 96 941 8645<br />

92<br />






SAMUI<br />


Cerulean<br />

Cruising<br />

The splendour <strong>of</strong> Angthong<br />

National Marine Park and the<br />

surrounding islands can now<br />

be appreciated on daytrips<br />

aboard luxury yachts. Private<br />

charters such as that <strong>of</strong> Boutique<br />

Yachting <strong>of</strong>fers you travel<br />

comfort and style, and the<br />

choice <strong>of</strong> two yachts – The<br />

Naga and The Baidee – both<br />

<strong>of</strong> which are well-equipped to<br />

ensure smooth journeys. The<br />

yacht cruises can be tailored to<br />

suit your needs with half-day,<br />

one-day or multi-day journeys.<br />

You can lounge on the yacht’s<br />

expansive sundeck with a full<br />

bar while taking in the stunning<br />

island views that are like no<br />

other. Petcherat Marina Pier<br />

82/1, boutiqueyachting.com,<br />

+66 (0) 80 695 0801<br />


Fly through the Samui<br />

rainforest and get an<br />

adrenaline rush with<br />

zip-lining at Canopy<br />

Adventures. Once<br />

airborne, marvel at the<br />

lush rainforest from high<br />

up in the trees as you glide<br />

up to 80 kilometres per<br />

hour along its 2,000-metre<br />

route. Relying solely on<br />

gravity, the zip-line is an<br />

activity that is a friend<br />

to the environment with<br />

a simple and safe setup.<br />

A pr<strong>of</strong>essional team<br />

will be in tune to your<br />

needs to provide thrilling<br />

fun. No experience is<br />

necessary, so first-timers<br />

should simply buckle<br />

up and enjoy the ride.<br />

canopyadventuresthailand.<br />

com, +66 (0) 77 300 340<br />

STACK ‘EM UP!<br />

Stacked Burger adds unsurpassable standard<br />

to Koh Samui’s burger scene. Since 2014,<br />

the contemporary burger bistro <strong>of</strong> Chaweng<br />

has been drawing tourists and locals in for<br />

its hearty and juicy burgers with choices <strong>of</strong><br />

premium ingredients like US and Australian<br />

grass-feed beef and homemade buns <strong>of</strong><br />

varying options. The people <strong>of</strong> Stacked have<br />

great pride in their burger business, as seen<br />

from the way each patty is crafted fresh to<br />

ensure the delicious taste and tender, juicy<br />

texture. Also, Stacked <strong>of</strong>fers menu alternatives<br />

for non-beef eaters and vegetarians to ensure<br />

that the place is the perfect venue for everyone.<br />

If you feel like chilling out in a feels-like-home<br />

atmosphere with exceptional casual grub, then<br />

Stacked is the right one. Enjoy its best-selling<br />

menu “The Cowboy” with onion rings – a<br />

showcase <strong>of</strong> Stacked BBQ, smoked bacon,<br />

cheddar cheese, Stacked sauce, and salad<br />

on a black sesame bun – while sipping on a<br />

reasonably-priced drink from Stacked’s selection<br />

<strong>of</strong> local craft beers and cocktails.<br />

South Chaweng Beach Road, stacked-samui.com,<br />

+66 (0) 77 915 222<br />


It began in 2004 when Bonnie<br />

and her family decided to call<br />

Koh Samui home. Bonnie is a<br />

certified instructor in Hatha<br />

yoga, which emphasises<br />

physical exercises to master<br />

the mind and body. Together<br />

with her husband Ian, an<br />

accomplished chef with a<br />

passion for healthy food, they<br />

collaborated to create their<br />

centre for wellbeing: The Yogarden.<br />

Part yoga sanctuary, part<br />

wellness retreat – the Yogarden<br />

strives to deliver an experience<br />

catered to both the body and<br />

the mind. The venue, near<br />

Fisherman’s Village, <strong>of</strong>fers a Yoga<br />

Holidays programme packaged<br />

as a comprehensive guide that<br />

paves the way for you to plan<br />

directly with Yogarden and<br />

they’ll take care <strong>of</strong> the rest.<br />

Their Detox Programmes<br />

range from 3 days to 5 days,<br />

with the belief that true healing<br />

involves the body getting rid <strong>of</strong><br />

all toxins, as well as the stress<br />

and feelings impeding the path<br />

to wellbeing. Fisherman’s Village,<br />

theyogardensamui.com<br />

Come Play!<br />

All Are Welcome...<br />

Free sunbed & use <strong>of</strong> towel<br />

Beach Volleyball everyday<br />

Beach Bar / Swim-Up Pool Bar<br />

Happy Hour 4-7pm. everyday<br />

Children’s Activities<br />

Table Tennis & Pool Table<br />

Beach Front Restaurant & Bars<br />

www.shivasamui.com<br />

NEXT TO<br />



Kayaks, Paddleboards, Snorkelling<br />

MAENAM<br />

Shiva Samui, Koh Samui Hua Thanon, Samui, <strong>Thai</strong>land<br />

Phone: +66 077 332 980<br />

Email: beachclub@shivasamui.com<br />

4170<br />


LAMAI<br />


BOPHUT<br />




PHUKET<br />


Southern <strong>Thai</strong> Touch<br />

This black traditional <strong>Thai</strong> teak<br />

house sits on stilts in a floating<br />

illusion that seems to exist in<br />

your surreal dreams. Black<br />

Ginger – an elaborate <strong>Thai</strong><br />

restaurant at the Slate Phuket<br />

– is known for its dreamy and<br />

mysterious atmosphere, as<br />

well as its good mixture <strong>of</strong> <strong>Thai</strong><br />

southern flavours served as<br />

exquisitely as the ambience.<br />

Phuket-style fresh spring<br />

rolls derived from a Hokkien<br />

recipe – is among the favourites,<br />

as well as Bua Thod – Phuket’s<br />

popular appetiser made from local<br />

leaves and spices. In case you<br />

want to delve deep into the local<br />

food repertoire, try their yellow<br />

fish curry and the equally fiery<br />

Khua Gling Moo, a southernstyle<br />

stir-fry minced pork, also<br />

with southern curry. While all<br />

these intense flavours seem too<br />

daunting to enjoy with wine, the<br />

restaurant does provide a wellcurated<br />

wine pairing experience,<br />

ensuring that even the spiciest<br />

curry in <strong>Thai</strong> cuisine goes well with<br />

a well-selected drink. Open daily:<br />

6.30 - 11pm, T: +66 (0) 76 327 006,<br />

theslatephuket.com/black-ginger<br />


For c<strong>of</strong>fee connoisseurs, spending time to<br />

slowly appreciate a cup <strong>of</strong> craft c<strong>of</strong>fee is a<br />

given. At many third-wave c<strong>of</strong>fee bars, you<br />

get to know your beans, the farmer who<br />

grows it and your barista provides the full<br />

c<strong>of</strong>fee experience and brewing method.<br />

At The Shelter C<strong>of</strong>fee in Phuket,<br />

the AeroPress c<strong>of</strong>fee maker replaces<br />

the expensive high-end espresso<br />

machine. Each cup <strong>of</strong> your c<strong>of</strong>fee is<br />

hand-pressed, or if you prefer slowly<br />

dripped, to perfection. C<strong>of</strong>fee beans are<br />

also hand-roasted in small batches via a<br />

small ceramic pan by the owner – who<br />

came into the spotlight after winning the<br />

Specialty C<strong>of</strong>fee Association <strong>of</strong> <strong>Thai</strong>land’s<br />

AeroPress <strong>Thai</strong>land 2016 competition. A<br />

small menu <strong>of</strong> craft c<strong>of</strong>fees, two snacks, or<br />

lunch <strong>of</strong> the day featuring a one-dish meal,<br />

is also made by the owner. A perfect place<br />

to take it easy and be gentle on your soul.<br />

Open daily except Wednesdays: 9am - 5pm,<br />

T: +66 (0) 86 595 5148<br />


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

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

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

made from banana, thanks to the fruit’s natural pectin component.<br />

At Cafe’in <strong>Thai</strong>hua Museum in Phuket Old Town, O Aew is revealed to be a derivative <strong>of</strong> a Hokkien<br />

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

shows many new creations <strong>of</strong> Aiyu Jelly desserts served to fit modern tastes. You can try many variations<br />

such as lemon and lychee jelly, red bean paste jelly or watermelon jelly. Although some <strong>of</strong> the newer<br />

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

T: +66 (0) 88 766 0962<br />




PHUKET<br />


A Crab Call<br />

Specialising in giant black crabs, The Crab House is a crustacean-centric seafood<br />

restaurant in the Patong area that serves an array <strong>of</strong> delicious dishes with crabs,<br />

Phuket lobsters and seafood from the Andaman sea. Black crabs are the specialty<br />

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

Singaporean-style Chilli Crab served with mantou (Chinese steamed buns,)<br />

lobster in XO sauce, and steamed blue crab with the special house sauce.<br />

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

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

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

T: +66 (0) 76 687 065, thecrabhouse.net<br />


Phuket cuisine <strong>of</strong>fers a mixture <strong>of</strong><br />

southern <strong>Thai</strong> and Hokkien favourites.<br />

At Go Huad, one can tuck into a variety<br />

<strong>of</strong> Phuket style rice and assorted curries<br />

plus some side dishes, just like real<br />

locals do. Go Huad has been a go-to<br />

local restaurant for more than 30 years.<br />

Each morning, the back kitchen will be<br />

humming to churn out trays or pots <strong>of</strong><br />

freshly cooked curries, soup, stir-fries<br />

and deep-fries. Phuket is known for its<br />

seafood and the restaurant <strong>of</strong>fers more<br />

than 80 different seafood selections per<br />

day – a showcase <strong>of</strong> how locals make<br />

the best from local ingredients. Musttries<br />

include deep-fried Bigeye Trevally<br />

(pla mong), stir-fried morning glory with<br />

shrimp paste, fish kidney curry (gaeng tai<br />

pla). Gaeng Som (fiery clear curry) serves<br />

as an indicator <strong>of</strong> a cook’s expertise for<br />

the flavours since the curry needs to be<br />

perfectly balanced before adding fresh<br />

vegetables, fish or shrimp and served<br />

piping hot. The best time to pop in if<br />

you want to see the grandeur <strong>of</strong> all their<br />

selections is around 11am. Open daily:<br />

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


Thalang Road in Old Town Phuket was<br />

once called ‘Lad Yai’ – the local dialect<br />

for ‘Talad Yai’ meaning ‘Big Market.’<br />

Looking at the road and the surrounding<br />

neighbourhood now, you would not<br />

believe this place was once next to a main<br />

pier where seafaring traders stopped to<br />

moor their vessels and stock up at the big<br />

market nearby. Phuket is about 150 years<br />

old, but its Old Town thankfully retains<br />

its charms despite modernisation. On<br />

Thalang Road in particular, many old family<br />

shopkeepers still live and sell their wares in<br />

the same houses for decades.<br />

New generations <strong>of</strong> locals perpetuate<br />

the old market vibe <strong>of</strong> the street. Every<br />

Sunday, at sundown, a new market is<br />

created with a main road closed for a<br />

street fair. Live bands complement the<br />

presence <strong>of</strong> local snacks, fruits, and<br />

assorted goodies. Look out for a truck <strong>of</strong><br />

<strong>Thai</strong> southern durian for a real Phuket<br />

delicacy. Open Sundays from 4 - 10pm,<br />

facebook.com/phuketwalkingstreet<br />





One way to celebrate Songkran<br />

in its most traditional form is a<br />

good dousing <strong>of</strong> water and even<br />

more non-stop fun where it all<br />

began – Chiang Mai. The Water<br />

Festival actually marks the <strong>Thai</strong><br />

New Year and it is the longest and<br />

most anticipated public holiday<br />

in <strong>Thai</strong>land. This year, <strong>of</strong>ficial<br />

celebrations in Chiang Mai starts<br />

from <strong>April</strong> 12 to <strong>April</strong> 15. Following<br />

ancient traditions, there will<br />

be religious ceremonies held to<br />

auspiciously mark the beginning<br />


Mother <strong>of</strong> All Songkran<br />

<strong>of</strong> the New Year. The first day will<br />

feature a long parade with Phra Singh,<br />

one <strong>of</strong> <strong>Thai</strong>land’s most sacred Buddha<br />

statues and a chance for everyone<br />

to join in the bathing ritual <strong>of</strong> the<br />

sacred statues.<br />

People in traditional costumes<br />

will perform cultural dances during<br />

the procession. The province will<br />

also hold a beauty contest for Miss<br />

Songkran and the other for Mister<br />

Songkran. On the streets, foreign<br />

visitors must be prepared for a “warm<br />

welcome” from the hosts, who will<br />

greet them with water pistols or<br />

buckets full <strong>of</strong> water. Traffic will<br />

come to a standstill as part <strong>of</strong> the<br />

festival charm, with many roads<br />

crammed with people celebrating and<br />

visitors are encouraged to explore as<br />

many fun spots as possible.<br />

Chiang Mai Municipal, +66 (0) 53 359 365<br />


Doi Pha Mee village, literally<br />

means “Bear mountain,” – a<br />

former opium plantation in Chiang<br />

Rai turned c<strong>of</strong>fee growing area.<br />

C<strong>of</strong>fee produced by the Akha hill<br />

tribespeople is more than just a<br />

commodity; it’s also an expression<br />

<strong>of</strong> love and care from the late King<br />

Bhumibol who worked hard to<br />

transform the community. Now<br />

the Akha tribespeople have also<br />

developed a community-based<br />

tourism programme, allowing<br />

tourists to catch a glimpse <strong>of</strong> their<br />

daily lives through various activities.<br />

Visitors can join the local people<br />

in planting fruits and vegetables,<br />

picking and roasting home-grown<br />

c<strong>of</strong>fee, weaving and embroidering<br />

indigenous clothing or sample their<br />

freshly-brewed Arabica c<strong>of</strong>fee.<br />

The community still observes old<br />

traditions and one <strong>of</strong> the must-see<br />

attractions on the mountain is the<br />

wooden giant swing. Men in the<br />

village would remove the wooden<br />

seat and swing as high as they<br />

could to prove their manhood. In<br />

addition, it is the focal point <strong>of</strong> the<br />

Akha new year. Tourists can also<br />

hop on the swing; it’s actually a<br />

pretty safe activity. Those interested<br />

in absorbing the environment a<br />

bit longer can stay a night or two<br />

on the highlands, where there are<br />

various homestay accommodations.<br />

Alternatively, the tourists can also<br />

erect tents in areas designated for<br />

camping. The spot uniquely <strong>of</strong>fers<br />

a great view <strong>of</strong> three countries –<br />

<strong>Thai</strong>land’s Mae Sai district, Tachileik<br />

in Myanmar and Laos. It’s an<br />

unforgettable sight as Doi Pha Mee<br />

greets visitors with mornings mists<br />

and a scenery that’s serene and<br />

beautiful. tourismthailand.org/chiangrai,<br />

+66 (0) 53 717 433,<br />

+66 (0) 53 744 674-5<br />


Add smart purchases to your Chiang Mai trip with clothing and textiles<br />

ranging from tie-dyed items to creations with elaborate embroidery done by<br />

the Mon people. Known as the Loang Him Kao community, you can now visit<br />

and support their creations <strong>of</strong> handmade items.<br />

Loang Him Kao also <strong>of</strong>fers various workshops for everyone to participate,<br />

such as ones on traditional Lanna cooking, crafting earrings from “teen jok”<br />

fabric, and learning the art <strong>of</strong> dyeing in the Japanese Shibori style. For those<br />

wanting to learn more about the community and their projects, a local guide<br />

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

+66 (0) 85 037 5252<br />



A must-visit for those wanting to learn<br />

more about Chiang Mai, now that the<br />

Chiang Mai City Arts and Culture Centre<br />

has just finished renovations; recently<br />

unveiling 15 multi-media permanent<br />

exhibition rooms. The centre is home to<br />

interesting Lanna arts and exhibitions<br />

with comprehensive history and traditions<br />

<strong>of</strong> the northern region.<br />

The centre introduced 15 permanent<br />

exhibition rooms under the “Discover<br />

the Origins <strong>of</strong> Chiang Mai’s Identity”<br />

theme. The presentations are spectacular<br />

with usage <strong>of</strong> new media like video,<br />

s<strong>of</strong>tware, models and graphic boards and<br />

comprehensive descriptions. Do carve<br />

out some time, it is worth spending an<br />

hour or more at the centre. Tickets cost<br />

90 baht. Open Tuesday to Sunday from<br />

8.30am to 5pm, cmocity.com,<br />

+66 (0) 53 217 793<br />






Truly <strong>Thai</strong><br />

Get to know all about the deep roots <strong>of</strong><br />

<strong>Thai</strong> art and culture at the <strong>Thai</strong> Thani Art<br />

and Culture Village in Pattaya. This new<br />

tourist attraction <strong>of</strong>fers old <strong>Thai</strong>land as<br />

they preserve the art, culture, traditions,<br />

crafts and traditional performances. It is<br />

also a good place to soak up the beauty <strong>of</strong><br />

<strong>Thai</strong> architecture, with structures like the<br />

multi-gabled pagoda, houses in various<br />

styles from the four regions <strong>of</strong> the country.<br />

You can join activities like painting on<br />

cotton fabric and mulberry paper, pottery<br />

making, creating <strong>Thai</strong> sweets from palace<br />

recipes and other skilled crafts. Spare a<br />

full day for these cultural experiences<br />

and enjoy the old <strong>Thai</strong> way <strong>of</strong> life in a<br />

contemporary setting.<br />

thaithanipattaya.com<br />


It’s not just peaceful relaxation on the beach<br />

that defines the island destination <strong>of</strong> Koh<br />

Chang. Get <strong>of</strong>f the sand and consider stand up<br />

paddleboarding, or SUP. The fun and exciting<br />

sport <strong>of</strong>fers an adrenaline rush while on the<br />

water. Unlike traditional surfing, an SUP rider<br />

stands on a board, using a paddle to manoeuvre<br />

through the water. This novel way to explore<br />

the ocean and nature is an alternative and<br />

adventurous fun and big waves aren’t needed<br />

for paddling. You can go to any open water and<br />

enjoy the ride on an SUP and experience the<br />

beautiful waters <strong>of</strong> the island, get closer to<br />

nature while keeping yourself fit at the same time.<br />

facebook.com/supstationkohchang<br />


Visitors looking for a perfect place to end a<br />

productive beach day are usually enthralled<br />

by the the ideal sunset setting at Porn’s Bar<br />

and Restaurant. Nestled in the secluded<br />

beach <strong>of</strong> Kai Bae, this resort is a Koh Chang<br />

fixture and guests benefit from its wooden<br />

bungalow architecture surrounded by trees and<br />

tranquillity. The restaurant and the stairs lead<br />

to the upper levels where you could absorb<br />

the peaceful atmosphere in their terraced<br />

pavilions while enjoying the beautiful views<br />

and great food <strong>of</strong> <strong>Thai</strong> and Western specialties.<br />

Hammocks or lounging on pillows ensure<br />

comfortable viewing <strong>of</strong> four nearby islands,<br />

making the restaurant a popular place. For a<br />

little more action, there’s also a fire juggling<br />

show. pornsbungalows-kohchang.com<br />


Do magic tricks and disappearing<br />

acts continue to amaze you? Do you<br />

always wonder how such sleight <strong>of</strong><br />

hand is possible? If yes, come and<br />

explore the world <strong>of</strong> magic in Pattaya<br />

at the Tuxedo Illusion Hall. Prepare<br />

yourself for the fascinating mysteries<br />

in magic acts and illusions by Mr.<br />

Tuxedo, a pr<strong>of</strong>essional magician.<br />

The theatre, arranged at full maximum<br />

to showcase tricks and illusions,<br />

presents a Broadway-like production.<br />

A full range <strong>of</strong> world-standard magic<br />

performances blows your mind away<br />

with live exhibits and ‘headless’<br />

opportunities <strong>of</strong> jaw-dropping<br />

experiences at Tuxedo Illusion Hall.<br />

tuxedopattaya.com<br />



CHINA<br />



Dongshankou in Guangzhou is best visited on foot or by bike. Take<br />

a leisurely walk along the tree-lined streets radiating out from the<br />

Dongshankou metro station, and duck into the many historic buildings<br />

turned art galleries. Kui Yuan Art Gallery in the 1922 building is an<br />

excellent place to savour art from Chinese and international artists, or<br />

explore the quiet streets to discover smaller galleries like Art 11. You<br />

may catch a traditional guzheng (Chinese zither) performance or a tea<br />

ceremony demonstration. Those looking for a more guided itinerary<br />

can join Cycle Canton bike tour complete with guides well versed in<br />

local history. cyclecanton.com<br />


Qingcheng Mountain is an oasis <strong>of</strong> verdant green with historic sites nestled<br />

among its trees and winding streams. One <strong>of</strong> China’s most significant Taoist<br />

mountains, it is home to Jianfu Palace which was constructed in the Tang<br />

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

Dynasty (581-618 CE) stone statue <strong>of</strong> Master Zhang Daoling. The mountain<br />

is a two-hour drive from Chengdu, or from the Chengdu Railway Station, take<br />

the bullet train to Qingchengshan and connect to the number 101 bus.<br />


Chongqing’s Red Fortress<br />

Shibaozhai Pagoda, or<br />

“Stone Treasure Fortress”<br />

in English, is considered<br />

an architectural wonder<br />

<strong>of</strong> the Qing Dynasty<br />

(1644-1912) as it was<br />

constructed without nails.<br />

Built into a steep, craggy<br />

hill, the Pagoda’s twelve<br />

stories overlook the<br />

Yangzte River in Zhong<br />

County, Chongqing.<br />

One <strong>of</strong> China’s largest<br />

wooden temples, the<br />

Pagoda’s red pavilion is<br />

accessible via a wooden<br />

bridge and a yellow<br />

entrance gate adorned<br />

with dragons and lions.<br />

Shibaozhai Pagoda can be<br />

reached via cruise boats<br />

along the Yangzte River,<br />

stopping at the Pagoda<br />

for two to three hours.<br />

Another outstanding<br />

presence is that <strong>of</strong> the<br />

Pavilion, whose vivid<br />

red colour provides a<br />

striking contract to the<br />

surrounding greenery,<br />

and its surprising<br />

shape that’s similar<br />

to a pyramid.<br />

yangtze-river-cruises.com<br />


With two floors, a stylish bar, and ro<strong>of</strong>top lounge, Fuel invites guests to<br />

enjoy French bistro cuisine and drinks overlooking the dramatic Guangzhou<br />

skyline across the Pearl River. Chefs Greg Louraichi and Steven Chen have<br />

just launched a new menu and highlights include “Alaska king crab in jelly with<br />

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

pumpkin, fig, chutney, and fresh fig” for a main; and an irresistible “chocolate<br />

bomb with chocolate biscuit, black spicy chocolate, vanilla cream brulée,<br />

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

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


The Guangdong Museum <strong>of</strong> Art’s 2017 Triennial explores the way modern<br />

technology is expanding the definition <strong>of</strong> what constitutes photography. The<br />

exhibition argues for a flexible concept <strong>of</strong> photography that draws on dynamic<br />

uses <strong>of</strong> traditional and modern art, physical and non-physical space, and multidimensional<br />

images that interact with the museum’s setting in old Canton and<br />

the modern Pearl River Delta. Catch this free exhibit Tuesday through Sunday.<br />

38 Yanyu Lu, Ersha Island, Yuexiu District, guangzhouimagetriennial.org<br />

104 105




Gastronomic Art<br />

Vicky Lau has carved a reputation for serving<br />

beautifully presented edible stories at the<br />

well-established Tate Dining Room & Bar. The<br />

pr<strong>of</strong>essionally trained graphic-designer-turnedchef<br />

has clearly meshed her two talents together as<br />

Tate has consistently brought diners on a journey <strong>of</strong><br />

discovery through food.<br />

Established in 2012 in Soho, Elgin Street, Tate now<br />

calls Hollywood Road its home. The new facility now<br />

incorporates a dining room with space for 30, as well<br />

as a private chef’s kitchen and a private bar. The outlet<br />

prides itself on its French and Asian Cuisine, all <strong>of</strong><br />

which are presented intricately on a plate.<br />

Dining at Tate is best described as a full-on sensory<br />

experience, with dishes that deliver both visual and<br />

gustatory simulation. Intimate and personal, Tate<br />

opens only for dinner with seasonal tasting menus<br />

on <strong>of</strong>fer along with a carefully selected wine list.<br />

210 Hollywood Road, Sheung Wan, Hong Kong,<br />

+852 2555 2172, tate.com.hk<br />


Despite taking a whimsical approach<br />

to cocktails – specifically gin-based<br />

drinks – Dr. Fern’s Gin Parlour is<br />

serious about its staple beverage.<br />

The speakeasy outlet celebrates gin,<br />

evident by over 250 varieties and<br />

brands housed in their outlet.<br />

On the <strong>of</strong>ficial website, the<br />

outlet is said to specialise in treating<br />

“patients’ ailments, and stress-related<br />

symptoms with concoctions <strong>of</strong> fresh,<br />

local herbs and botanicals – paired<br />

with gins from around the world”.<br />

That is certainly evident by its menu,<br />

which is populated by creative<br />

concoctions, expertly made in-house<br />

by resident mixologists.<br />

The outlet itself is conducive for<br />

enjoying a tipple or two, thanks to<br />

its stylised interior that is inspired<br />

by a vintage apothecary. With its<br />

wooden décor, retro wallpaper and<br />

ingredients housed in glass jars,<br />

Dr. Fern’s Gin Parlour certainly<br />

provides the ideal setting to throw<br />

back a gin or two in the evening, or<br />

even in the afternoon. Shop B31A,<br />

First Basement Fl., Landmark Atrium,<br />

15 Queen’s Road, drfernshk.com<br />


Bear Witness<br />

With over 12 million albums sold, Katy Perry is<br />

an artist that needs no introduction. Famous<br />

for her hit singles “Roar”, “Firework” and<br />

“Dark Horse”, Perry is an icon <strong>of</strong> American<br />

music, despite only making her debut just a<br />

decade ago.<br />

In <strong>March</strong>, Perry will be bringing her brand<br />

<strong>of</strong> music and entertainment to Hong Kong<br />

as part <strong>of</strong> her world tour. Fresh <strong>of</strong>f her North<br />

American leg, Perry’s WITNESS: The Tour will<br />

set the stage for the artist’s highly-anticipated<br />

debut performance in Hong Kong.<br />

Her sold-out performances in America<br />

have thus far garnered rave reviews for its<br />

enormous, colourful sets with eye-popping<br />

props. Hop on board WITNESS: The Tour for<br />

an entertaining journey through Katy Perry’s<br />

biggest milestones and mega-hits. 30 <strong>March</strong>,<br />

AsiaWorld-Expo, Arena, katyperry.com<br />


Technology meets music in Sónar,<br />

one <strong>of</strong> the world’s biggest electronic<br />

music events. Respected by music<br />

fans the world over for its eclectic<br />

line-up, high-quality production and<br />

unwavering support for pioneering<br />

electronic artists, Sónar first began in<br />

Barcelona back in the mid-90s.<br />

Continuing its worldwide success,<br />

the event returns to Hong Kong for<br />

its second edition to enthral electronic<br />

music lovers. Just like the previous<br />

instalment, Sónar will deliver a<br />

line-up <strong>of</strong> established artists and hotly<br />

tipped emerging talents. The mix <strong>of</strong><br />

performances will range from live acts<br />

to DJs, and dance-floor-driven sets to<br />

experimental electronica. Sónar will<br />

also showcase technology-centred<br />

activities, including Workshops, Talks,<br />

an Expo, Virtual Reality and New<br />

Media, which will allow guests to<br />

exchange ideas and technology in<br />

a fun and inspiring environment.<br />

17-18 <strong>March</strong>, Hong Kong Science Park,<br />

Shatin, sonarhongkong.com/en/<strong>2018</strong><br />







Neighbourhood <strong>of</strong> Good Eats<br />

Lined with beautifully restored<br />

colonial shophouses, Duxton Hill<br />

makes for a very picturesque setting.<br />

Its unique architecture aside,<br />

this prominent neighbourhood<br />

has carved a reputation as an area<br />

that is both a feast for the eyes,<br />

as well as the stomach.<br />

The area once known more<br />

for its KTV operations decades<br />

ago is now a renowned foodie<br />

destination – thanks to a<br />

number <strong>of</strong> quaint restaurants,<br />

bars and cafés that have set up<br />

shop in the neighbourhood.<br />

Catering to the tastebuds<br />

<strong>of</strong> Singapore’s young, hip<br />

crowd and omnipresent expat<br />

community, this delicious<br />

enclave serves up a wide variety<br />

<strong>of</strong> international flavours and<br />

refreshing beverages.<br />

From fresh seafood to Spanish tapas<br />

as well as Mexican bites, being spoilt<br />

for choice is a requisite in Duxton Hill.<br />

Although there are too many to mention,<br />

some <strong>of</strong> the standouts in the area include<br />

the newly opened Brightside, for light bites<br />

and refreshments and French fine-dining<br />

establishment, Rhubarb Le Restaurant, which<br />

owns the distinction <strong>of</strong> a Michelin Star.<br />

Duxton Hill, Singapore<br />


Time for Kopitiam<br />

This traditional old school kopitiam<br />

(c<strong>of</strong>fee shop) is an institution for<br />

KL-ites. Situated near the centre <strong>of</strong><br />

the Kuala Lumpur City Centre on<br />

Jalan Kamunting, Yut Kee has been<br />

dishing out delicious Hainanese<br />

dishes for decades.<br />

One <strong>of</strong> the ‘go-to’ places for<br />

a typical Malaysian breakfast,<br />

Yut Kee serves up an interesting<br />

variety <strong>of</strong> dishes ranging from<br />

the staple, half-boiled eggs<br />

with toast, to more elaborate<br />

<strong>of</strong>ferings such as the Roasted<br />

Pork Roll, which is only available<br />

on weekends. Other mainstay<br />

favourites include the Roti Babi - a<br />

deep fried bun stuffed with minced<br />

pork, stir-fried Hailam Noodles,<br />

and the Hainanese style Pork and<br />

Chicken Chop.<br />

The décor <strong>of</strong> the outlet is<br />

stereotypically Chinese with<br />

Western influences such as mosaic<br />

tiles and it exudes a nostalgic<br />

appeal that keeps fans and foodies<br />

coming back for more. As such,<br />

it’s not surprising to find a regular<br />

crowd lining up outside the outlet<br />

to get a table in the morning –<br />

especially on weekends.<br />

1, Jalan Kamunting, Chow Kit, Kuala<br />

Lumpur, +603 2698 8108<br />


Backed by Norwegian design and expertise, the FiSK<br />

Seafoodbar & Market has elevated the fish market concept<br />

in the Garden City. Part restaurant and part retail outlet,<br />

the upmarket establishment <strong>of</strong>fers a Scandinavian-inspired<br />

menu by Executive Chef Markus Dybwad.<br />

The outlet smokes its own fish; menu highlights include<br />

Norwegian favourites such as Atlantic Halibut and Lobster<br />

Salad, as well as Asian-influenced <strong>of</strong>ferings like the Sea Bream<br />

Curry and Black Pepper Salmon. The outlet is also well-stocked<br />

with a selection <strong>of</strong> quality wines. FiSK Seafoodbar & Market, 30<br />

Stevens Road #01-01, fisk.com.sg, +65 6732 0711<br />


Surrounded by the pristine Keppel<br />

Marina, Bayswater Kitchen provides<br />

the ideal setting for tucking into fresh<br />

and delicious seafood. A favourite<br />

haunt for seafood lovers, this casual<br />

seafront dining establishment has<br />

been reeling in customers with its<br />

approachable ambience and menu<br />

that’s populated by seasonal favourites.<br />

Bayswater Kitchen’s alfresco<br />

setting and waterfront views have<br />

made it a top pick for the brunch<br />

crowd where favourites such as<br />

Lobster & Prawn Rolls, S<strong>of</strong>t-Shell Crab<br />

Eggs Benedict and traditional Fish &<br />

Chips are the order <strong>of</strong> the day. It’s also<br />

widely popular with the after-<strong>of</strong>fice<br />

hour crowd and families, thanks to its<br />

laidback atmosphere and its extensive<br />

sharing platters.<br />

Whole fish, lobsters, Fisherman’s<br />

Feasts and fresh shucked oysters are<br />

the top picks here, naturally. Cutlery is,<br />

<strong>of</strong> course, totally optional.<br />

2 Keppel Bay Vista, Marina at Keppel Bay,<br />

bayswaterkitchen.com.sg,<br />

+65 6776 0777<br />






Pedalling for Charity<br />

Cycling remains one <strong>of</strong> the<br />

best ways to truly soak in the<br />

sights and sounds <strong>of</strong> Cambodia.<br />

Each year, the CamNam<br />

Noble Challenge affords<br />

that opportunity to cycling<br />

enthusiasts via an epic 10-day<br />

trek through Cambodia and<br />

Vietnam. Despite the arduous<br />

and challenging journey, the<br />

event is for a good cause as it<br />

helps raise money for charity.<br />

The cycling adventure takes<br />

participants from the iconic<br />

temple complex <strong>of</strong> Angkor Wat<br />

to Phnom Penh before the final<br />

leg to Ho Chi Minh. The itinerary,<br />

which covers over 400km, will<br />

take participants through some<br />

<strong>of</strong> Southeast Asia’s most<br />

stunning landscapes.<br />

The CamNam Noble<br />

Challenge <strong>of</strong>ficially ends at<br />

the Christina Noble Children’s<br />

Foundation’s flagship project,<br />

the Center <strong>of</strong> Social Assistance<br />

for Disadvantaged Children. The<br />

money raised from this event<br />

will be channelled towards the<br />

charity, for the betterment <strong>of</strong><br />

these young deserving children.<br />

21-30 <strong>March</strong>, cncf.org/camnam<br />


A Cause for Fine Dining<br />

With its strong European influences, Cambodian cuisine<br />

possesses a natural fusion <strong>of</strong> both European as well as<br />

traditional Khmer cooking techniques. Black Bambu,<br />

however, has taken this concept up a few notches by<br />

presenting fine gourmet food and cocktails in Phnom<br />

Penh at affordable prices.<br />

Run by the Cambodian Children’s Fund (CCF), Black<br />

Bambu <strong>of</strong>fers both big plates as well as small plates,<br />

with dishes inspired by cuisines from across the globe.<br />

This includes European and Asian-inspired tapas, tacos<br />

and pizzas, which are perfect for sharing as well as<br />

mains such as Crispy Snapper, Chilli Crab Linguini and<br />

Prawn & Cashew Nut Curry.<br />


Adventurous eaters who want to experience more than just<br />

Khmer cuisine may want to pay a visit to Bugs Café in Siem<br />

Reap. But be forewarned, dining here isn’t for those with weak<br />

stomachs, as the specials here are <strong>of</strong> the insect variety.<br />

Bugs Café holds bragging rights to being the first ever Insect<br />

Tapas restaurant in Cambodia. Each dish boasts a fusion <strong>of</strong> both French<br />

and Khmer cooking methods, and made with locally-sourced insects.<br />

Opened from 5pm daily, the outlet allows diners to tuck<br />

into items such as Spring Rolls stuffed with Ants, Tarantula<br />

Donuts, Pan-Fried Scorpions and Savoury Cupcakes topped<br />

with crickets and silkworms. Bugs Café also carries a noninsect<br />

menu for its guests. 351 Angkor Night Market St., Krong<br />

Siem Reap, +855 17 764 560, bugs-cafe.e-monsite.com<br />


Blossom Training Centre & Café in Siem<br />

Reap has carved itself a reputation<br />

for its beautifully designed cakes and<br />

confectionaries. But the sweet and<br />

delectable sweet treats are just one<br />

aspect <strong>of</strong> this elegant café. Established<br />

in 2013 by Bloom Asia, the F&B outlet<br />

helps assist and tutor Cambodian women<br />

in vocational training.<br />

Managed by Matthew and Melissa<br />

Stock, Blossom Training Centre & Café<br />

primarily educates, equips and empowers<br />

young Cambodian women. The students<br />

at Bloom Asia are trained on-site in a<br />

VET-accredited hospitality course before<br />

they are employed in the social enterprise<br />

café and cake business, where they<br />

continue to receive ongoing training,<br />

education, mentorship and support.<br />

Transforming communities aside,<br />

the café is also well worth a visit for its<br />

impressive array <strong>of</strong> cakes and pastries, as<br />

well as creative c<strong>of</strong>fee and teas. 6 Mondul,<br />

1 Svay Dangkum, Central Market, Siem Reap,<br />

+855 17 800 301, blossomcakes.org<br />

Housed in a beautiful setting, the outlet also supports<br />

the CCF’s mission <strong>of</strong> transforming children into tomorrow’s<br />

leaders. Proceeds <strong>of</strong> the restaurant’s pr<strong>of</strong>its go towards<br />

funding this initiative. Black Bambu opens for lunch and<br />

dinner daily, except Mondays from 10.30am to 3.30pm and<br />

dinner from 5.30pm to 11pm.<br />

28, Street 228 (corner <strong>of</strong> Street 55), Phnom Penh,<br />

+023 966 895, black-bambu.com<br />






A Sunset Bar<br />

After a day being barefoot at the<br />

beach, end it by catching a sunset.<br />

Chuon Chuon Bistro & Sky Bar,<br />

perched high over the city and beach<br />

is your place to watch the sun slip<br />

into the horizon.<br />

Chuon Chuon Bistro & Sky Bar<br />

started as a small bar up on a hill and<br />

has now turned into the largest and<br />

highest location in town. It’s usually<br />

packed with young locals, tourists and<br />

expats who come to wind down as<br />

they listen to some R&B. Chuon Chuon<br />

<strong>of</strong>fers a variety <strong>of</strong> drinks with their<br />

signature being the “Five Elements”<br />

cocktail. The bar serves dinner with<br />

the beautiful night sky, together with a<br />

view <strong>of</strong> the ocean, mountains, and the<br />

town itself. Sao Mai Hill, 69 Tran Hung<br />

Dao, Phu Quoc, T: +84 (0) 297 3608 883<br />


The Danang International Fireworks Competition<br />

(DIFC) returns to the Han River waterfront in <strong>2018</strong><br />

with a longer, more spectacular series <strong>of</strong> duelling<br />

fireworks from teams across the globe. The first<br />

event in 2008 saw the participation <strong>of</strong> four<br />

international pyrotechnic teams, and the festival<br />

always draws crowds <strong>of</strong> spectators and pyrotechnics<br />

enthusiasts to the waterfront for enormous fireworks<br />

displays. This year, the competition will be spread<br />

over a month. From <strong>April</strong> 30 to June 9, a pair <strong>of</strong><br />

eight pyrotechnic design teams from Poland, France,<br />

US, Hong Kong, Italy, Sweden, Portugal, and Vietnam<br />

will be fighting for top prize, culminating in the finale<br />

and awards ceremony on June 30. difcdanang.com<br />


Vietnam’s Phu Quoc Island may be noted for its<br />

beaches and chill vibe. However, this southern<br />

island has more to <strong>of</strong>fer holidaymakers beyond its<br />

seafood and beaches. Because Phu Quoc’s soil is<br />

rich in minerals and produces quartz, it is also an<br />

ideal environment for growing pepper. Anyone can<br />

take a side trip to explore this popular souvenir item.<br />

The pepper plant here is among the world’s finest<br />

in its aroma and grown from such a unique terroir.<br />

With exposure to the sun and sea breezes, the vines<br />

<strong>of</strong> the plants produce outstanding peppercorns.<br />

A visit to a pepper plantation can literally spice up<br />

your holiday in the discovery <strong>of</strong> how the pepper<br />

finds its way from Phu Quoc farms to dining tables<br />

everywhere. Currently over 400 hectares <strong>of</strong> pepper<br />

plantations and farms can be found throughout the<br />

central and northern regions <strong>of</strong> Phu Quoc Island.<br />

phuquocislandguide.com<br />


The Rumba, Cha Cha, Tango and other<br />

dances that complement a street party<br />

will be demonstrated as Danang plays<br />

host to a series <strong>of</strong> street bands and party<br />

music with Street Festival <strong>2018</strong>. Street<br />

Festival <strong>2018</strong> is scheduled to take place<br />

on the Han River banks for two hours<br />

(7.30 - 9.30pm) on the last Saturday <strong>of</strong><br />

each month. Brass bands performing<br />

Vietnamese and international music gets<br />

the dancing going and the partying in full<br />

swing. Cultural and festive shows with<br />

activities ensure a festive mood while<br />

dancers wearing masks do the Paso Doble,<br />

Rumba, Cha Cha, Tango, Disco, Salsa<br />

moves. In addition to the brass bands<br />

and parades – expect spontaneous dance<br />

demonstrations. tourism.danang.vn/en<br />

Photo: Danang Visitor Centre<br />

Photos: Chuon Chuon Bistro & Sky Bar<br />



What you get is a promise to sample authentic<br />

Vietnamese food and Danang specialties when you<br />

sign up with Danang Food Tour. But beyond just<br />

eating, the tour regales participants with stories<br />

on how people in Danang live and play, with an<br />

itinerary that’s culture and lifestyle focused as well.<br />

Whether it’s during the day or night, you decide.<br />

For the early birds, the Danang Morning Food<br />

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

adventures on the streets <strong>of</strong> Danang. For the night<br />

owl, the tour (45US$/person) starts at 5pm <strong>of</strong>f the<br />

city centre before making its way down bustling side<br />

streets to check out some local eateries.<br />

T: +95 9 302 58388<br />

112<br />








Meal with a View<br />

For those wanting a break<br />

from the local hotel breakfast,<br />

there’s always dim sum near<br />

Kandawgyi Park. Signature Fine<br />

Dining and the Garden Bistro<br />

serves steaming hot dim sum<br />

in the early morning as well<br />

as a delicious Western-style<br />

breakfast. Lunch and dinner<br />

are also <strong>of</strong>fered in both Asian<br />

and European cuisines. You<br />

can choose to sit inside the<br />


Goan Good and More<br />

ON THE RUN<br />

Think <strong>of</strong> it this way: when you go on a<br />

run – you’ll be sightseeing on foot and<br />

working out at the same time. And to<br />

achieve this along the most pristine<br />

banks <strong>of</strong> Mekong River? Well, bring a<br />

comfortable pair <strong>of</strong> running shoes if you<br />

are in Vientiane in early <strong>March</strong> when<br />

the annual Vientiane International Half<br />

Marathon takes place. This annual run<br />

starts at That Luang Pagoda, winding<br />

through Vientiane’s interesting and<br />

hidden parts. <strong>March</strong> 4, facebook.com/<br />

vientianehalfmarathon<br />


Lovers <strong>of</strong> traditional and even antique<br />

textiles are in for a treat in Vientiane,<br />

as the Lao Textile Museum is one <strong>of</strong><br />

the many must-see attractions. Located<br />

just a little outside <strong>of</strong> the capital, the<br />

Lao Textile Museum is a labour <strong>of</strong> love<br />

from the Sisane Family. It began as<br />

a private collection whose inventory<br />

turned into the remarkable Lao Cultural<br />

Centre showcasing Lao traditional<br />

textiles, architecture and handicrafts. The<br />

museum stands on a leafy traditional Lao<br />

compound — where a large traditional<br />

house stages the private museum. On the<br />

ground floor are traditional looms used<br />

air-conditioned room or have a meal in<br />

comfortable outdoor seating. The restaurant<br />

is located just right at the park, where the<br />

views go well with your meal. Corner <strong>of</strong> Kaba<br />

Aye Pagoda Rd. and Kanyeikthar Rd., Yangon,<br />

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

over the last century, while the second floor features antique<br />

silk pieces made by different ethnic groups in Laos. The life in<br />

Laos and its history have been woven into the fabric, inspired<br />

by present and past weavers. Many fabrics on display are mostly<br />

ceremonial and have been made for all occasions – weddings,<br />

religious and shrouding events. Some <strong>of</strong> these priceless fabrics<br />

take many months to make, whilst others are quite old and<br />

delicate. Visitors would definitely enjoy the stories beyond the<br />

traditional looms, shuttles and yarns, further appreciating a<br />

textile before grabbing a piece or two at the retail space. Lessons<br />

on natural dyes and the process are also available for those who<br />

want to get down with the indigo process. Ban Nongtha Tai<br />

(4 kilometres from Vientiane’s downtown), open daily from 9am to<br />

4pm. Admission is 30,000 kip.<br />

Goa seems to be the flavour<br />

<strong>of</strong> the season in Mumbai.<br />

Lady Baga brings the relaxed<br />

Goa beach shack vibe with<br />

an ambience <strong>of</strong> deck beds,<br />

hammocks, and bean curtains.<br />

This is coupled with some<br />

authentic Goan fare such as<br />

prawn curry, pork vindaloo,<br />

Rechado crabs, and more. The<br />

cocktails are also Goa-inspired<br />

with ingredients such as Goan<br />

port wine, tamarind, and even<br />

a chorizo-infused vodka! Other<br />

new openings worth checking<br />

out are Keiba at Mahalakshmi<br />


The world-class holiday destination <strong>of</strong><br />

the Maldives never runs out <strong>of</strong> hospitable<br />

choices for a dream sojourn. It has<br />

recently welcomed Park Hotel Group’s<br />

first luxury resort Grand Park Kodhipparu,<br />

the one-island-one-resort masterpiece<br />

created from award-winning hospitality<br />

firm Hirsch Bedner Associates. Calling<br />

on the design firm’s artistic spirit, the<br />

resort sets a state-<strong>of</strong>-the-art standard<br />

for the property. Its unique combination<br />

<strong>of</strong> contemporary interior design and<br />

traditional charisma calls on native wood<br />

and rattan aesthetics.<br />

As an oasis <strong>of</strong> cherished peace, the<br />

resort located in the North Malé Atoll,<br />

is blessed with pristine beaches and<br />

cobalt sea as well as marvellous sites for<br />

snorkelling and diving. The property has<br />

one <strong>of</strong> the best house reefs in Maldives,<br />

with a stunning display <strong>of</strong> coral, other marine<br />

life like turtles, sting rays and hundreds <strong>of</strong><br />

colourful fish species – all seen from your villa.<br />

parkhotelgroup.com/en/maldives<br />

Racecourse, where you can relish Japanese &<br />

Chinese delicacies while overlooking the stables,<br />

and The Wine Rack, a stylish wine bar where you<br />

can choose from more than 300 wines and pair<br />

them with a menu curated by celebrity chef Sarah<br />

Todd (<strong>of</strong> MasterChef Australia fame).<br />

Lady Baga, Kamala Mills, +91 49731012<br />

Keiba, Mahalakshmi Racecourse, +91 8976040121<br />

The Wine Rack, Lower Parel, +91 8452833377<br />


NCPA, the city’s premier theatre venue starts the Spring<br />

Season <strong>of</strong> the Symphony Orchestra <strong>of</strong> India (SOI) with<br />

a stellar line-up. On <strong>March</strong> 4th, the Bournemouth<br />

Symphony Chorus will join SOI to bring two glorious<br />

choral works to Mumbai – Beethoven’s Choral Fantasy<br />

and Haydn’s Mass For Troubled Times. This will be<br />

followed by their rendition <strong>of</strong> Handel’s Messiah on <strong>March</strong><br />

6th. Both performances will take place at NCPA’s Jamshed<br />

Bhabha Theatre. On <strong>March</strong> 10th and 15th, NCPA’s Godrej<br />

Dance Theatre will stage an opera screening <strong>of</strong> Puccini’s<br />

La Bohème followed by a theatre screening <strong>of</strong> the French<br />

play Scapin the Schemer on <strong>March</strong> 21st. Book tickets on<br />

bookmyshow.com/mumbai.<br />

114 115








Recently, Mr. Sanit Promwong, Director<br />

<strong>of</strong> the Department <strong>of</strong> Land Transport<br />

and Mr. Puttipong Prasarttong-Osoth,<br />

President <strong>of</strong> <strong>Bangkok</strong> <strong>Airways</strong> PCL<br />

signed an agreement for public buses<br />

to service routes to relevant airports.<br />

Plans are underway for public buses to<br />

provide service to commuters needing<br />

travel between the 3 airports operated<br />

by <strong>Bangkok</strong> <strong>Airways</strong>; namely Sukhothai,<br />

Trat and Koh Samui airports and the<br />

respective city centres. Apart from the<br />

convenience, the collaboration<br />

supports the tourism and aviation<br />

industry with the goal to boost<br />

economic growth to the areas.<br />

Mr. Sanit Promwong, Director <strong>of</strong><br />

the Department <strong>of</strong> Land Transport, said,<br />

“The memorandum <strong>of</strong> understanding<br />

(MOU) articulates the government<br />

and the Ministry <strong>of</strong> Transport’s ‘One<br />

Transport’ policy to develop and<br />

integrate a public transportation<br />

system to connect airports, city<br />

centres and bus terminals – under<br />

the rules <strong>of</strong> high standards and safety<br />

supervision. Land transportation<br />

representatives have been delegated<br />

in each province where each airport<br />

is located, so they can liaise with the<br />

airports and involved parties to plot<br />

bus routes, bus stops, bus parking<br />

areas, and determine fares that<br />

match commuter demands and flight<br />

schedules. This collaboration will<br />

increase more options for travellers<br />

and their lifestyles.”<br />

Mr. Puttipong Prasarttong-Osoth,<br />

President <strong>of</strong> <strong>Bangkok</strong> <strong>Airways</strong> PCL<br />

also added, “We have elevated our<br />

service standards in all <strong>of</strong> our 3<br />

operating airports in order to make<br />

it convenient for all travellers. These<br />

days, they can choose to commute<br />

from airports into the city using a<br />

taxi or limousine for more independent<br />

transport. On the other hand, this<br />

(agreement) will be providing a great<br />

option with public transportation.<br />

Parking areas for buses will be wellorganised<br />

and addressing safety<br />

standards. It’s all within a short walking<br />

distance and for the convenience <strong>of</strong><br />

the public.”<br />

เมื่อเร็วๆ นี้ นายสนิท พรหมวงษ์ อธิบดีกรมการ<br />

ขนส่งทางบก และนายพุฒิพงศ์ ปราสาททองโอสถ<br />

กรรมการผู้อำนวยการใหญ่ บริษัท การบิน<br />

กรุงเทพ จำกัด (มหาชน) ร่วมลงนามบันทึกความ<br />

ร่วมมือในการจัดให้มีรถโดยสารสาธารณะบริการ<br />

รับส่งผู้โดยสาร เชื่อมการเดินทางระหว่างตัวเมือง<br />

และท่าอากาศยานที่บริหารงานโดย บริษัท การบิน<br />

กรุงเทพ จำกัด (มหาชน) ทั้ง 3 แห่ง ประกอบด้วย<br />

ท่าอากาศยานสุโขทัย ท่าอากาศยานสมุย และ<br />

ท่าอากาศยานตราด เพื่อให้ผู้โดยสารและประชาชน<br />

ที่มาใช้บริการท่าอากาศยานได้รับความสะดวก<br />

สบายจากการเดินทาง ทั้งยังส่งเสริมอุตสาหกรรม<br />

การบินและการท่องเที่ยว และส่งเสริมการขยายตัว<br />

ทางเศรษฐกิจของประเทศ<br />

นายสนิท พรหมวงษ์ อธิบดีกรมการขนส่ง<br />

ทางบก เปิดเผยว่า “การลงนามร่วมกันในครั้งนี้<br />

สอดคล้องกับนโยบายรัฐบาลและนโยบาย One<br />

Transport ของกระทรวงคมนาคม ที่ต้องการให้มี<br />

การบูรณาการและพัฒนาระบบการขนส่งเชื่อมต่อ<br />

การเดินทางทุกรูปแบบจากท่าอากาศยาน โดย<br />

เฉพาะการให้บริการรถโดยสารสาธารณะเพื่อเชื่อม<br />

สนามบินกับชุมชนและสถานีขนส่ง ภายใต้การ<br />

ควบคุม กำกับ ดูแลมาตรฐานความปลอดภัย<br />

และคุณภาพการให้บริการอย่างใกล้ชิด เพื่อให้<br />

ผู้โดยสารมีทางเลือกในการเดินทางที่หลากหลาย<br />

ตรงกับไลฟ์สไตล์ โดยกรมการขนส่งทางบกได้มอบ<br />

นโยบายให้สำนักงานขนส่งจังหวัดที ่มีที่ตั้งของ<br />

ท่าอากาศยาน ดำเนินการสำรวจเส้นทางเดินรถ<br />

โดยสารสาธารณะร่วมกับท่าอากาศยาน และหน่วย<br />

งานที่เกี่ยวข้อง เพื่อกำหนดจุดต้นทาง ปลายทาง<br />

จุดจอดระหว่างทาง พื้นที่จอดรถ ให้ตอบโจทย์<br />

ผู้ใช้บริการ และร่วมกันกำหนดตารางการเดินรถ<br />

เพื่อให้สอดคล้องกับเที่ยวบิน และอัตราค่าโดยสารที่<br />

เหมาะสมและเป็นธรรม”<br />

ด้าน นายพุฒิพงศ์ ปราสาททองโอสถ<br />

กรรมการผู้อำนวยการใหญ่ บริษัท การบินกรุงเทพ<br />

จำกัด (มหาชน) กล่าวว่า “บริษัทฯ ได้ยกระดับ<br />

คุณภาพการให้บริการภายในท่าอากาศยานทั้ง<br />

สามแห่ง เพื่อตอบโจทย์ผู้โดยสารที่ใช้บริการให้ได้<br />

รับความสะดวกสบาย ปัจจุบันการเดินทางเข้าสู่<br />

ตัวเมืองในทุกสนามบินมีรถแท็กซี่และรถลีมูซีน<br />

รองรับสำหรับกลุ่มลูกค้าที่ต้องการเดินทางด้วย<br />

รถยนต์ที่มีความเป็นส่วนตัว ในขณะที่การเพิ่ม<br />

รูปแบบการให้บริการด้วยรถโดยสารสาธารณะ<br />

คาดว่าจะสามารถรองรับกลุ่มลูกค้าที่เป็นนักท่องเที่ยว<br />

ชาวต่างชาติ ที่นิยมเดินทางด้วยระบบขนส่ง<br />

สาธารณะ ซึ่งแต่ละท่าอากาศยานได้จัดเตรียม<br />

สถานที่ภายในท่าอากาศยานสำหรับเป็นจุดจอด<br />

รถโดยสารสาธารณะเพื่อรับส่งผู้โดยสารได้อย่าง<br />

สะดวกสบาย ไม่ไกลจากตัวอาคาร รวมทั้งจัด<br />

ระเบียบและรักษาความปลอดภัยในบริเวณจุดจอด<br />

รถให้เกิดความเรียบร้อย”<br />






SURVEY<br />

Recently, <strong>Bangkok</strong> <strong>Airways</strong> Public<br />

Company Limited led by Mrs. Darunee<br />

Debavalya, Senior Director – Customer<br />

Satisfaction and Relationship Management<br />

(3rd from left), together with Mrs. Waewta<br />

Chaiyapol, Director – Customer Relations<br />

and Experience Management (2nd from<br />

left) had the pleasure <strong>of</strong> selecting 10 lucky<br />

winners from a second draw that was part<br />

<strong>of</strong> the <strong>Bangkok</strong> <strong>Airways</strong> Public Company<br />

Limited Customer Satisfaction Survey<br />

2017. The event was held at the <strong>Bangkok</strong><br />

<strong>Airways</strong> Ticketing Office on Vibhavadi<br />

Rangsit Road.<br />



Passengers on <strong>Bangkok</strong> <strong>Airways</strong> flights<br />

can now enjoy new International Passenger<br />

Lounges at Suvarnabhumi Airport, an<br />

additional service <strong>of</strong>fering extra comfort<br />

and convenience. The brand new<br />

International Passenger Lounges are<br />

located on the third floor <strong>of</strong> concourse D,<br />

opposite gate D7.<br />

The new lounges have been designed<br />

to showcase the airline brand identity <strong>of</strong><br />

the “boutique” touch. The new Boutique<br />

Lounge, 250sqm in size, can accommodate<br />

up to 120 passengers, while the Blue<br />

เมื่อเร็วๆ นี้ สายการบินบางกอกแอร์เวย์ส นำโดย<br />

คุณดรุณี เทพวัลย์ ผู้อำนวยการอาวุโสส่วน<br />

บริหารความพึงพอใจและความสัมพันธ์ลูกค้า<br />

(ที่ 3 จากซ้าย) และคุณแววตา ชัยพล ผู้อำนวยการ<br />

แผนกบริหารลูกค้าสัมพันธ์และประสบการณ์ลูกค้า<br />

Ribbon Club Lounge is 200sqm in size and<br />

can accommodate up to 50 passengers.<br />

Passengers <strong>of</strong> <strong>Bangkok</strong> <strong>Airways</strong> departing<br />

on international flights can now enjoy these<br />

brand new lounges from today onwards.<br />

Opening hours are from 04.30am to 10pm.<br />

For more information, please visit our<br />

website: www.bangkokair.com or Call Centre<br />

by dialling 1771, 24 hours a day.<br />

(ที่ 2 จากซ้าย) เป็นประธานจับรางวัลผู้โชคดี<br />

10 ท่าน จากการสำรวจความพึงพอใจของ<br />

ผู้โดยสาร ครั้งที่ 2 ประจำปี พ.ศ. 2560 ณ<br />

สำนักงานออกบัตรโดยสาร สายการบินบางกอก<br />

แอร์เวย์ส ถนนวิภาวดีรังสิต<br />

สายการบินบางกอกแอร์เวย์ส เปิดให้<br />

บริการห้องรับรองผู้โดยสารขาออก<br />

ระหว่างประเทศแห่งใหม่ ณ ท่าอากาศยาน<br />

สุวรรณภูมิ เพื่อรองรับเทศกาลท่องเที่ยว<br />

ปลายปี โดยห้องรับรองผู้โดยสาร<br />

ระหว่างประเทศแห่งใหม่นี้ตั้งอยู่บริเวณ<br />

ชั้น 3 ของอาคารผู้โดยสาร Concourse D<br />

ตรงข้ามกับประตูขึ้นเครื่องหมายเลข<br />

D7 ซึ่งผู้โดยสารของสายการบินฯ<br />

สามารถเข้าใช้บริการได้ตั้งแต่วันนี้<br />

เป็นต้นไป<br />

ห้องรับรองผู้โดยสารแห่งใหม่นี้ถูก<br />

ตกแต่งอย่างสวยงามและมีเอกลักษณ์ซึ่ง<br />

สะท้อนความเป็น “บูทีค” ของสายการบินฯ<br />

ได้อย่างลงตัว ห้องรับรองผู้โดยสารดังกล่าว<br />

มีขนาด 450 ตารางเมตร แบ่งเป็น บูทีค<br />

เลาจน์ สามารถรองรับผู้โดยสารได้ 120<br />

ท่าน และบลูริบบอนคลับเลาจน์ สามารถ<br />

รองรับผู้โดยสารได้ 50 ท่าน<br />

ห้องรับรองผู้โดยสารระหว่างประเทศ<br />

แห่งใหม่เปิดให้บริการทุกวันตั้งแต่เวลา<br />

04.30 ถึง 22.00 น. ซึ่งผู้โดยสารสามารถ<br />

ตรวจสอบรายละเอียดเพิ่มเติมได้ทาง<br />

เว็บไซต์ www.bangkokair.com หรือที่<br />

ศูนย์บริการข้อมูลลูกค้า โทร.1771 ตลอด<br />

24 ชั่วโมง<br />

118<br />





TREES” YEAR 3<br />

<strong>Bangkok</strong> <strong>Airways</strong>, led by Ms.<br />

Nutchayathorn Nutsudanijvipa –<br />

Director, Samui Airport and other<br />

representatives, recently relaunched<br />

the environmental awareness<br />

project, “Love Earth, Save Earth:<br />

Love Samui, Save the Coconut<br />

Trees.” Now in its third consecutive<br />

year, the eco-initiative was held at<br />

Wat Laem Suwannaram, Koh Samui<br />

district, Surat Thani. The joint goal<br />

is to share eco-conscious knowledge<br />

among the island community to<br />

preserve and protect the iconic<br />

coconut trees <strong>of</strong> Koh Samui.<br />

In the “Love Earth, Save Earth:<br />

Love Samui, Save the Coconut<br />

Trees” Year 3 project, more than<br />

140 farmers, planters, locals and<br />

tree enthusiasts in Koh Samui<br />

gained more knowledge on care<br />

for their coconut trees. Participants<br />

were taught about pest control<br />

and eradication methods, such as<br />

the biological control <strong>of</strong> tree pests<br />

such as black-headed caterpillars,<br />

and having vespidae wasps as a<br />

natural way to control coconut<br />

pests. Young coconut plants and<br />

vespidaes were also donated<br />

during the event.<br />

เมื่อเร็วๆ นี้ สายการบินบางกอกแอร์เวย์ส<br />

จัดกิจกรรม “ปลูกต้นมะพร้าวเพื่อเกาะสมุย<br />

ปี 3” ภายใต้โครงการ “Love Earth, Save<br />

Earth: Love Samui, Save the Coconut<br />

Trees” เพื่อรณรงค์ให้ประชาชนบนเกาะสมุย<br />

หันมาใส่ใจและอนุรักษ์ต้นมะพร้าว ซึ่งเป็น<br />

สัญลักษณ์สำคัญทางการท่องเที่ยว โดยมี<br />

นางสาวณัฏฐ์ชยธร ณัฐสุดานิจวิภา<br />

ผู้อำนวยการสนามบินสมุยและตัวแทนจาก<br />

หน่วยงานต่างๆ เข้าร่วมกิจกรรม ณ วัด<br />

แหลมสุวรรณาราม อำเภอเกาะสมุย<br />

จังหวัดสุราษฎร์ธานี<br />

กิจกรรม “ปลูกต้นมะพร้าวเพื่อเกาะสมุย<br />

ปี 3” เปิดโอกาสให้เกษตรกรและประชาชนใน<br />

พื้นที่เกาะสมุยกว่า 140 คนที่เข้าร่วมงานได้<br />

เรียนรู้องค์ความรู้ต่างๆ อาทิ การควบคุม<br />

และกำจัดแมลงศัตรูมะพร้าว การฝึกปฏิบัติ<br />

การควบคุมแมลงศัตรูมะพร้าวโดยชีววิธี<br />

การเพาะเลี้ยงขยายแตนเบียน การควบคุม<br />

หนอนหัวดำมะพร้าว เป็นต้น รวมถึงยังได้รับ<br />

กล้ามะพร้าวเพื่อนำไปปลูก และแจกแตน<br />

เบียน เพื่อให้เกษตรกรนำไปควบคุมแมลง<br />

ศัตรูมะพร้าวให้ยั่งยืนต่อไป<br />



It’s another feel good moment for the Blue Volunteers<br />

<strong>of</strong> <strong>Bangkok</strong> <strong>Airways</strong> who were lucky to spend quality<br />

time with <strong>Thai</strong> kids recently. On <strong>Thai</strong>land’s Children’s<br />

Day last January 12, <strong>2018</strong>, Mrs. Chanthip Thongkanya<br />

– Vice President, Office <strong>of</strong> the President; together<br />

with the <strong>Bangkok</strong> <strong>Airways</strong>’ Blue Volunteers team<br />

organised fun activities and prepared lunch for<br />

students at Thewa Khlong Trong School in Samut<br />

Prakan province. The event aimed at sharing in the<br />

happiness and fun with the children and challenging<br />

them with games and activities. The following day<br />

also was a great opportunity as the National Council<br />

on Social Welfare <strong>of</strong> <strong>Thai</strong>land under the patronage<br />

<strong>of</strong> His Majesty, the late King Bhumibol Adulyadej,<br />

appointed the Blue Volunteers to create wonderful<br />

activities under the theme, “10 Duties for Good Kids”<br />

around the Mahidol Building grounds.<br />

สำหรับปีนี้ ทีม Blue Volunteers ของบางกอกแอร์เวย์ส ได้มีโอกาส<br />

จัดและร่วมกิจกรรม วันเด็กแห่งชาติประจำปี 2561 ถึง 2 กิจกรรม<br />

โดยเมื่อวันศุกร์ที่ 12 มกราคมที่ผ่านมา ทีม Blue Volunteers ของ<br />

บางกอกแอร์เวย์สกว่า 20 คน นำโดยคุณจันทร์ทิพย์ ทองกันยา<br />

รองกรรมการผู้อำนวยการใหญ่ สำนักกรรมการผู้อำนวยการ<br />

ใหญ่ จัดกิจกรรมสำหรับนักเรียน และเด็กๆ ณ โรงเรียนเทวะคลอง<br />

ตรง จังหวัดสมุทรปราการ เพื่อมอบความสุขและความสนุกสนาน<br />

ให้กับน้องๆ ผ่านกิจกรรมต่างๆ รวมถึงเลี้ยงอาหารกลางวัน วันถัด<br />

มาวันเสาร์ที่ 13 มกราคม ทีม Blue Volunteers ก็ได้รับเกียรติจาก<br />

สภาสังคมสงเคราะห์แห่งประเทศไทยให้ช่วยดูแลฐานกิจกรรมต่างๆ<br />

บริเวณลานหน้าตึกมหิดล ณ สภาสังคมสงเคราะห์แห่งประเทศไทย<br />

ในพระบรมราชูปถัมภ์ ซึ่งกิจกรรมจัดภายใต้แนวคิด “เด็กเอ๋ย เด็กดี<br />

ต้องมีหน้าที่ 10 ประการ”<br />


124 125


AIRBUS A319<br />

NUMBER OF FLEET : 14<br />

LENGTH : 33.84 m<br />

WINGSPAN : 34.1 m<br />

HEIGHT : 12.17 m<br />

ENGINE : IAE V2500<br />


920 km/h<br />


39,800 ft<br />


12 seats & 108 seats / 144 seats / 138 seats<br />


TAKE ME<br />

HOME<br />

READ<br />

<strong>Fah</strong> <strong>Thai</strong> is the inflight magazine<br />

<strong>of</strong> <strong>Bangkok</strong> <strong>Airways</strong>. It is YOUR<br />

MAGAZINE. It is distributed with our<br />

compliments on all <strong>Bangkok</strong> <strong>Airways</strong><br />

flights. We hope you enjoy it .<br />


ONLINE!<br />

AIRBUS A320<br />


LENGTH : 37.57 m<br />

WINGSPAN : 34.1 m<br />

HEIGHT : 12.17 m<br />

ENGINE : IAE V2500<br />


870 km/h<br />


39,800 ft<br />


162 seats<br />

•••••<br />

We also come in a digital format. You can read us at:<br />


And feel free to send us your feedback.<br />

Your voice is our inspiration!<br />

ATR 72-500<br />


LENGTH : 27.17 m<br />

WINGSPAN : 27.06 m<br />

HEIGHT : 7.65 m<br />

ENGINE : 2 x 2,750 hp<br />

Pratt & Whitney<br />

Canada PW127F<br />


509 km/h<br />


25,000 ft<br />


70 seats<br />

Read more<br />

ATR 72-600<br />


LENGTH : 27.166 m<br />

WINGSPAN : 27.050 m<br />

HEIGHT : 7.72 m<br />

ENGINE : 2 x 2,750 hp<br />

Pratt & Whitney<br />

Canada PW127M<br />


509 km/h<br />


25,000 ft<br />


70 seats<br />



<strong>Bangkok</strong>, Koh Samui, Phuket and Chiang Mai :<br />

Numerous flights every day from a variety <strong>of</strong> destinations<br />

Chiang Mai : 1 flight per day from Phuket ;<br />

1 flight per day from Koh Samui<br />

Chiang Rai : 3 flights per day from <strong>Bangkok</strong><br />

Hat Yai :<br />

1 flight per day from Phuket<br />

Koh Chang/Trat : 3 flights per day from <strong>Bangkok</strong><br />

Krabi :<br />

3 flights per day from <strong>Bangkok</strong> ; (As from <strong>March</strong> 25, <strong>2018</strong> onwards)<br />

1 flight per day from Koh Samui<br />

Lampang : 3 flights per day from <strong>Bangkok</strong><br />

Mae Hong Son : 1 flight per day from Chiang Mai (As from <strong>March</strong> 25, <strong>2018</strong> onwards)<br />

Pattaya : 1 flight per day from Phuket ;<br />

1 flight per day from Koh Samui<br />

Sukhothai : 2 flights per day from <strong>Bangkok</strong> (As from <strong>March</strong> 25, <strong>2018</strong> onwards)<br />


Chengdu : 4 flights per week from Koh Samui<br />

Chongqing : 3 flights per week from Koh Samui<br />

Danang : 1 flight per day from <strong>Bangkok</strong><br />

Guangzhou : 1 flight per day from Koh Samui<br />

Hanoi :<br />

1 flight per day from Chiang Mai (As from <strong>March</strong> 25, <strong>2018</strong> onwards)<br />

Hong Kong : 2 flights per day from Koh Samui<br />

Kuala Lumpur : 1 flight per day from Koh Samui<br />

Luang Prabang : 2 flights per day from <strong>Bangkok</strong><br />

Malé :<br />

1 flight per day from <strong>Bangkok</strong><br />

Mandalay : 1 flight per day from <strong>Bangkok</strong> ;<br />

1 flight per day from Chiang Mai<br />

Mumbai : 1 flight per day from <strong>Bangkok</strong><br />

Nay Pyi Taw : 6 flights per week from <strong>Bangkok</strong><br />

Phnom Penh : 6 flights per day from <strong>Bangkok</strong><br />

Phu Quoc : 4 flights per week from <strong>Bangkok</strong><br />

Siem Reap : 5 flights per day from <strong>Bangkok</strong><br />

Singapore : 2 flights per day from Koh Samui<br />

Vientiane : 2 flights per day from <strong>Bangkok</strong> (As from <strong>March</strong> 25, <strong>2018</strong> onwards)<br />

Yangon : 4 flights per day from <strong>Bangkok</strong> ;<br />

1 flight per day from Chiang Mai<br />



Hanoi Closeness<br />

Hanoi’s c<strong>of</strong>fee lifestyle is now within easy<br />

reach, as <strong>Bangkok</strong> <strong>Airways</strong> introduces<br />

flights from Chiang Mai to Hanoi starting<br />

<strong>March</strong> 25, <strong>2018</strong>. Sit with dedicated locals<br />

and sip the smoothness <strong>of</strong> a Ca Phe or<br />

Vietnamese c<strong>of</strong>fee, ideally with the scenic<br />

West Lake in full view.<br />


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