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.
THAI FOOD SCENE as Mee Krob (fried vermicelli noodles) - are reawakened with new forms of presentation. Gorgeous, dainty and super delicious. Beautiful Thai dishes served by Ann at this shophouse spurred a new creative movement, opening up new possibilities for Thai foods long thought to be hopeless and at the level of other classic ‘gourmet’ cuisines such as French and Italian or even New American. “Now I dare to say that the Bangkok food scene is on par with many global cities,” says Varatt Vichit-Vadakan. Ten years ago, he pioneered the current craze for craft coffees and foods with his small coffee shop Ohana and now has a Top, Clockwise from Left Chef Ann Khanarak teaches a crew of chefs from London. A floral roll with 20 types of flowers. Varatt Vichit- Vadakan. Crispy climbing wattles with a mildly spicy minced-pork salad. mini-empire of the ever-popular Roast restaurants and Roots coffee shops. In his business plan to build The Commons community mall in Bangkok, Varatt subliminally shaped people’s ideas of ‘trendy foods’ to be something that’s selective, craft-driven, and even personified. Thanks to The Commons’ workshop spaces, young and aspiring chefs have more opportunities to shine. Eating well now means knowing your food well and being able to select the best for yourself. The trend now is to catch up with the demands of even more savvier consumers who scrutinise the total dish and not merely their flavours. “I think we have come full circle,” says Varatt. “Now what is happening is a lot of young chefs are making their own statements in the food and beverage scene by focusing on one or two things they do best. A lot of shops and restaurants are selling just one or two products. Being more focused on those and being able to fully trace it back to its origins. A soy milk café in Chiang Mai can tell you who grows the soybeans you are drinking, for example.” With even savvier consumers looking for new and more exciting eating experiences, being successful in the current food scene in Thailand now means one needs to spend more time working with the food. This means the backstory, as well as the impact of food to the community, the environment. There is a re-discovery of the repertoire of ancient recipes because consumers seem to be wanting it all. And that means everything is coming together: innovative dishes which are the revival of some forgotten delicacies, a revival of local arts and crafts that is part of the story and meal presentation, revisiting the old days, and perhaps that means more reading of old books and old recipes. “All the (culinary) treasures I found are inside the heads of older people,” says Chef Kong. “I always have tons of questions for them. Now I realised that everything is connected. The changing of the seasons, the new sprouts, new produce, and that makes cooking for me even more exciting.” 64
MAR-APR 2018 OUR GOOD FOODS ISSUE K
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