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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.

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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THAI FOOD SCENE<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 />

64

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