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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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 />


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