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Fah Thai Magazine Jul-Aug 2018

Read FAH THAI MAGAZINE Online! Fah Thai is the inflight magazine of Bangkok Airways. We also come in a digital format. You can read us at Fahthaimag.com

HAPPENINGS THAILAND

HAPPENINGS THAILAND PHUKET THAILAND KRABI SPOTLIGHT Balance the Ayurvedic Way The sports-centric Thanyapura Health and Sports Resort is now introducing a new ‘Ayurvedic Treatment’ that includes a wholesome body and mind treatment with knowledge that aims to boost total energy and inner wellbeing. Reaping wisdom from ancient medicinal treatments that hark back over five centuries, the new ‘Ayurveda’ will focus on three elemental substances or the doshas (Vata, Pitta and Kapha). Balance of the doshas results in optimal health, while an imbalance results in diseases. Thus balance can be achieved by maintaining a healthy daily routine that include natural cycles of waking, sleeping, working and meditation, for example. The treatment is individualised, beginning with a consultation to identify a person’s prakriti (innate energy) or state of balance, along with an inspection of any imbalance or concerns and finally, a personalised recommendation for body/mind/spirit activities or prescription. Abhyanga or Ayurveda Oil Massage, Shirodhara or Third Eye Oil Dripping Treatment, knee treatment and spine treatments, along with other body treatments are also available in the service of ancient recipes. 120/1 Moo 7, Thepkasattri Road, Thalang, Phuket, thanyapura.com SPOTLIGHT Seashells and Lobsters Chances are that if you are vacationing in Krabi, you will want to take time for sightseeing and absorbing the local charm. The ShellSea — a seaside resort located on the beach very close to the famed Fossil Shell Beach, is having a lobster promotion throughout the months of July and August 2018. The resort’s all-day dining restaurant and bar, Cerulean restaurant features local lobsters cooked deliciously in signature recipes. Among the highlights include lobster served with saffron risotto, cream cheese and porcini mushrooms, garnished with sun-dried tomatoes and parmesan cheese. Lobster tagliatelle features grilled lobster with pasta and cream made from a Krabi delicacy known as hoi chak teen, a wing shell that is harvested by local fishermen. Gaeng phed ShellSea is whole lobster braised in red Thai curry with local mango, and you can also have a whole lobster in sour chilli red sauce with garlic and ginger. Each lobster dish is priced at Bt1,800 net. 999 Moo 6 Sai Thai, Amphur Muang, Krabi, +66 (0) 75 819 519, theshellseakrabi.com SUAY SUAY, AROI AROI The dishes at Suay (beautiful in Thai) restaurants in Phuket live up to their name and are designed to also be unique and authentic. Established by veteran Thai chef Tammasak Choothong or Chef Noi, Suay represents fine dining with creative dishes that retain the Thai taste. The menu results in an array of tasty and beautiful dishes such as spicy tuna salad Isaan style, bua tempura (using the Aralia leaf and a typical snack in Phuket) served with seafood curry tempura and avocado dip and the popular Thai dish of yum som-o or pomelo salad, served with grilled sea scallops, Thai basil and crispy fried dried shrimp. Another dish that ensures the seaside feeling is their sepia (squid) carpaccio with chilli and lime dressing served with a sea pearl salad. Chef Noi is one of Thailand’s leading chefs with over 20 years of experience in the kitchen, who pursued dreams of having his own restaurant. Now Suay has two branches, one in Phuket Town and another in Cherngtalay. À la carte and set menus featuring their signature dishes are available, starting at Bt1,799++ for two with six dishes to share. Open daily: 16.00 - 23.00, suayrestaurant.com STREET STYLE’S MODERN TAKE Como Point Yamu Resort at Cape Yamu in Phuket is known for its stark modernist designs and architecture. But when it comes to food, they go local and scrumptious. Nahmyaa, the dinner-only Thai restaurant with a menu inspired by local street food, serves traditional dishes that range from Phuket’s favourites to edgy and tasty concoctions with local fresh seafood, local spices and old-school recipes. Their 3-course menu features the signature starter of khanom bueang ped, with the Thai-styled thin and crispy wafer. This gets stuffed with braised duck, longan bits, sweet basil and peanut, or crabmeat curry that’s luscious in texture with turmeric, young ginger and pepper, and chargrilled pork neck with dried chilli tamarind and coriander dipping sauce. The desserts include sticky rice and mango and ‘lod chong’ which is naturally hued in deep blue with butterfly pea instead of the traditional green with the pandan leaf. Also available are fresh seafood from Phuket island and beyond. Open daily: 18.30 - 22.30, 225 Moo 7, Paklok, Thalang, Phuket, +66 (0) 76 360 100, comohotels.com/ pointyamu 98