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

MAR-APR 2018 

OUR GOOD 

FOODS ISSUE 

KNOW WHAT MAKES 

A THAI SWEET 

HAVE INTENSE ENCOUNTERS 

IN CHENGDU 

ANCIENT RECIPES 

REDEFINE THAI FOOD 

COMPLIMENTARY COPY

OVERTURES 

FEATURES 

16 IT’S SHOWTIME 

Our calendar roundup includes 

a circus, book fair and a music 

festival in a season of stellar 

performances in Asia, plus news 

of a Bangkok Airways route that 

goes from one northern capital to 

another – Chiang Mai to Hanoi. 

20 LIGHTEN UP 

The heat is on, and it’s time to be 

kinder to summer skin. A lighter 

touch begins with our product 

suggestions for skin nourishment in 

beguiling light fragrances. 

22 FEEL COOL, BE HOT 

Feel more than fine with your 

summer style with bold prints 

in muted colours from your 

favourite brands. 

24 INNERMOST KRABI 

For every blue route on the waters 

of Krabi is a green route as well. 

We provide a guide to verdant 

pathways leading you inland to 

quiet rows of mangrove trees 

and villages. 

28 FROM THE HEAVENS 

Cool yourself from within. Khao 

Chae, the fragrant dish originally 

made for the gods and royalty can 

now be enjoyed by everyone, 

recipe included. 

44 FÊTE AND EAT 

Colourful powders may be the 

headlining act of the Holi Festival; 

but we shine the spotlight on an 

equally important feast for the 

eyes: the food. 

60 BORDERING ON 

ANCIENT 

Thai eats rely on a history lesson 

from its food culture that goes 

back in time. 

70 CHENGDU 

BEYOND RED 

Red may be the colour of Chengdu’s 

spicy cuisine, but we’ll also tell 

you what else there is to savour. 

80 THAI SNACKS 

Sweet nibbles are everywhere 

in Thailand. We share inside 

knowledge on the popular ones 

so that you, too, can enjoy. 

70 

Masterful 

Creations 

In Chengdu 

6 

7

HAPPENINGS 

CORPORATE 

When we’re not up in the air, we keep our ears 

to the ground for the latest and greatest in 

trends and events. 

92 BANGKOK 

94 SAMUI 

96 PHUKET 

100 CHIANG MAI / 

CHIANG RAI 

102 PATTAYA / 

TRAT 

104 CHENGDU / 

CHONGQING / 

GUANGZHOU 

106 HONG KONG 

108 SINGAPORE 

109 KL 

110 PHNOM 

PENH / 

SIEM REAP 

112 DANANG / 

PHU QUOC 

114 VIENTIANE / 

YANGON 

115 MUMBAI 

MALDIVES 

118 NEWS 

Bangkok Airways holds events to thank loyal 

customers and continue our social responsibility 

programmes. 

124 ROUTE MAP 

128 AIRCRAFT INFO 

CHECKING OUT 

130 HANOI 

Indulging in pho soups and Vietnamese drip 

coffee is closer to reality with flights between 

Chiang Mai and Hanoi. 

This month’s 

cover: 

Chefs give 

Thai food a 

new spin from 

forgotten 

recipes. 

44 

Colours for 

a Holi Fest 

8

MESSAGE FROM THE PRESIDENT 

On behalf of Bangkok Airways, I’d like to convey my gratitude for your support and 

thank you again for flying with us. 

As you already know, aside from our services that work in consistent collaboration 

with flight schedules, Bangkok Airways operates and manages 3 domestic airports of 

Samui, Sukhothai, and Trat. We realise that the convenience of getting in and out of the 

airport becomes crucial to people from all walks of life. In ensuring ease of travel, on 

hand are limousines and taxis, providing on the spot options. Additionally, on January 

9, 2018, our airline signed an agreement together with Thailand’s Department of Land 

Transport to provide public buses for travellers to commute between the 3 airports and 

city centres, including main tourist attractions and bus terminals for more convenience 

and options for travellers. These new transport services come with the reassurance of 

safety standards to be closely monitored and administered with government support. 

In addition to offering better service quality in managing our three airports 

mentioned above, we’re also excited to announce our new expansion route of 

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

for 72 people. We begin service on this route on March 25, 2018. 

Again, I express sincere thanks for your trust in Bangkok Airways and we maintain 

the commitment to not disappoint you, our valued customers. We look forward to 

continue giving you our best in services. 

ในนามของสายการบินบางกอกแอร์เวย์ส ผมมีความยินดีเป็นอย่างยิ่งที่ได้ต้อนรับท่านผู้โดยสารทุกท่าน 

และขอขอบคุณที่ท่านเลือกเดินทางกับเรา 

ท่านผู้โดยสารทุกท่านคงทราบกันแล้วว่า สายการบินบางกอกแอร์เวย์สนอกจากจะให้บริการเที่ยวบิน 

ตามตารางบินแล้ว เรายังมีสนามบินอีกสามแห่งภายใต้การจัดการของบริษัทฯ ได้แก่ สนามบินสมุย 

สนามบินสุโขทัย และสนามบินตราด เราคำนึงถึงความสะดวกสบายของผู้โดยสารในการเดินทางเข้าถึง 

และออกจากสนามบิน โดยปัจจุบันเราจัดให้มีบริการรถแท็กซี่และรถลีมูซีนสำหรับลูกค้า ซึ่งการเพิ่ม 

ช่องทางการเดินทางเข้าถึงและออกจากสนามบินแต่ละแห่ง เป็นการช่วยอำนวยความสะดวกและเพิ่ม 

ทางเลือกในการเดินทางแก่ท่านผู้โดยสารมากขึ้น และเมื่อวันที่ 9 มกราคม 2561 ที่ผ่านมานั้น โดยความ 

สนับสนุนจากกรมการขนส่งทางบก บริษัทฯ ได้ลงนามในบันทึกความร่วมมือในการจัดให้มีรถโดยสาร 

สาธารณะเพื่อเชื่อมระหว่างสนามบินกับชุมชน แหล่งท่องเที่ยวและสถานีขนส่ง ภายใต้การควบคุม กำกับ 

ดูแลมาตรฐานความปลอดภัยและคุณภาพการให้บริการอย่างใกล้ชิดจากภาครัฐ 

นอกจากการยกระดับคุณภาพการให้บริการภายในสนามบินทั้งสามแห่งแล้ว บริษัทฯ ยังมีการ 

ขยายเครือข่ายการบินอีกด้วย โดยจะเปิดเส้นทางบินใหม่ เชียงใหม่-ฮานอย (ประเทศเวียดนาม) 

ในวันที่ 25 มีนาคม 2561 สำหรับเส้นทางบินใหม่นี้ ให้บริการทุกวัน วันละ 1 เที่ยวบิน โดยเครื่องบิน 

แบบ ATR72-500 ความจุ 72 ที่นั่ง 

ผมขอขอบคุณผู้โดยสารทุกท่านที่เชื่อมั่นในการบริการของบางกอกแอร์เวย์ส เราจะยังคงพัฒนาการ 

บริการให้ดียิ่งๆ ขึ้นไป เพื่อตอบโจทย์ความต้องการของผู้โดยสารโดยจะค ำนึงถึงความพึงพอใจสูงสุดของท่าน 

กัปตัน พุฒิพงศ์ ปราสาททองโอสถ 

Captain Puttipong Prasarttong-Osoth 

กรรมการผู้อำนวยการใหญ่ | President, Bangkok Airways Public Company Limited 

10

IS THE 

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PEARL AWARD 

2017 

BEST PHOTOGRAPHY 

BANGKOK AIRWAYS PUBLIC 

COMPANY LIMITED 

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Chalotorn Payomyol 

Chusri Ngamprasert 

Kay Choomongkol 

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Nawarat A Wright 

Nicola Hil 

Passakorn Hongthong 

Phoowadon Duangmee 

Prachi Joshi 

Richard Augustin 

Sarita Urapongsa 

Sirin P Wongpanit 

Veena Thoopkrajae 

Photo Editor Thewin Chanyawong 

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Chanathip Nantachaibancha 

Dolnapha Ram-Indra 

Kay Choomongkol 

Mark Pochaw 

Neha Mathur 

Permboon Wongpanit 

Wichit Kongsiangsung 

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“FAH THAI” is the in-flight magazine of Bangkok Airways Public Company 

Limited and is edited and published by MPMI Group Co., Ltd. All articles and 

photographs published herein are created by the authors and photographers 

at their own discretion and do not necessarily represent the views of the 

airline. Bangkok Airways holds no responsibility or liability arising out of the 

publication of such articles and photographs. 

All information correct at press time. All rights reserved. No part of this 

magazine may be reproduced, stored in a retrieval system or transmitted in 

any form or by any means without the prior written permission of Bangkok 

Airways Public Company Limited and MPMI Group Co., Ltd. 

12

ESSENTIAL NOTES TO GUIDE YOUR TRAVELS 

Water Themed 

It’s the season for all things water – 

from a festival of non-stop splashing to 

fruits that give us their juicy best. 

In the Asian summer, it’s the watermelon 

that’s our best bet for a thirst quencher. 

NEWS AND EVENTS 16 / BEAUTY AND HEALTH 20 / STYLE 22 / THAILAND TREASURES 24 / A TASTE OF THAILAND 28 / 

FRUITFUL FINDS 30 / ARTS & CULTURAL MATTERS 32 / CHECKED IN 36 

15

OVERTURES 

NEWS AND EVENTS 

2018 

NOW -24MAR 

HONG KONG 

A CELEBRATION OF THE ARTS 

Hong Kong welcomes a performance arts 

extravaganza starting late February when the 

Hong Kong Arts Festival takes place throughout 

the island. Heading into its 46th edition, the 

Festival continues to present a wide array of 

music, opera and dance performances, ranging 

from the traditional to the contemporary and 

experimental. This year, the programme directors 

have curated an impressive list of performances 

around the theme of “What’s Real to Me,” a 

commentary on today’s “post-truth” era. 

Highlighting the HKFA will be the World 

Music Weekend with klezmer music from 

eastern Europe, the presence of Korea’s singerstoryteller 

pansori tradition, and Buryat-Mongol 

music from the vast and distant Lake Baikal 

region of Siberia. The line-up also includes the 

Danish National Symphony Orchestra, and the 

B’Rock Orchestra, a unique group whose 

repertory combines classical music with theatre, 

visual art or video. Grammy-award winners 

like trumpeter Chris Botti and jazz artist 

Cecile McLorin Salvant and the Aaron Dhiel 

Trio will be there, along with other renowned 

performance troupes like the Ballett Zürich and 

the American Ballet Theatre. 

The 46th Hong Kong Arts Festival will also 

present a number of theatre performances, 

such as a new take on flamenco dance and 

adaptations of Chinese opera. For lovers of the 

performing arts, choices abound. 

Various locations throughout Hong Kong, 

hk.artsfestival.org 

2MAR 


MUMBAI 

FESTIVE MOOD 

Spring is in the air as the city gears up for two 

important festivals in March. First comes Holi 

the Hindu spring festival, India’s second biggest 

festival after Diwali, which gets celebrated with 

much fanfare. In Mumbai, street jamborees 

compete with private Holi parties and the city 

takes on many colourful hues. The festival falls 

on March 2nd this year. Turn to page 44 to feast 

your eyes on some lip-smacking Holi delicacies. 

In the second festival, On Gudi Padwa, 

people in this Maharashtra state bring in the new 

year. March 18th marks the first day of spring. 

Many households erect a gudi (a bamboo staff 

topped with a garlanded copper pot and a piece 

of silk cloth) outside their homes to usher in 

prosperity in the New Year. In the Girgaum area 

of Mumbai, residents march in huge processions 

to celebrate. It’s a street spectacle worth seeing 

as women dress in traditional nine-yard saris, 

young men beat the dholak (drum), and kids 

perform with lezhim (a musical instrument made 

up of small cymbals). indianholiday.com 


25MAR 

CHIANG MAI-HANOI: 

A NEW ROUTE 

If you love the aromatic flavour of pho soups, 

cha ca (grilled turmeric fish with dill), bun cha 

(grilled pork patties), a café culture, along with 

a mixture of French culinary and architectural 

influences. Bangkok Airways “Boutique Airline” 

will open a brand-new route directly from 

Chiang Mai, starting this coming 25 March with 

one flight per day. 

A few days in Chiang Mai on your way 

to Hanoi would be a nice bonus. Thailand’s 

northern city has the slow pace, tribal offerings, 

and increasingly eco approach to travel 

compared to Hanoi’s vibrant, fast-paced, 

free-wheeling street ambience. 

Check out flight schedules for 

booking and information 

at bangkokair.com. 

28 

MAR 

- 

8APR 



NONTHABURI 

MOTOR SHOWTIME 

This is the biggest automotive event in 

Southeast Asia and you can expect the world’s 

latest innovations, technology and designs from 

the automobile industry. 

Apart from the futuristic concept cars, the 

leading car manufacturers are moving towards 

the same direction – producing electric 

vehicles, autonomous driving technologies, 

with smart and connected vehicles. This 

will all be showcased at the 39th Bangkok 

International Motor Show held from 28 March 

until 8 April, 2018 at Challenger 1-3, Muang 

Thong Thani, Nonthaburi. Entrance Fee: 100 

baht, open 12 - 10pm on weekdays and 11am - 

10pm on weekend, 12 - 10pm on VIP Day 

(26 March 2018), bangkok-motorshow.com, 

facebook.com/BangkokMotorshow, 

T: +66 (0) 2522 1731-8 

28 

MAR 

- 

8APR 



BANGKOK 

TIME TO READ 

Pencil this in! Bangkok’s annual book fair will 

come alive again and thousands of books await 

their readers to discover them. Organised by 

the Publishers and Booksellers Association 

of Thailand, approximately 450 publishing 

houses and more than 900 booths will be 

offering books and interesting activities at the 

46th National Book Fair and 16th Bangkok 

International Book Fair 2018 at Queen Sirikit 

National Convention Center, Ratchadaphisek 

Road. Events include a book exhibition, rare 

books, titles from local and international 

publishers, new book launches and other 

publishing-related activities. Open 10am - 9pm, 

pubat.or.th, facebook.com/bookthai, 

T: +66 (0) 2954 9560-4 ext 101 

4 

APR 

- 27 


MAY 


MUMBAI 

CRICKET MANIA 

After the major festivals of Holi and Gudi 

Padwa, a celebration of the another “major 

religion” takes place in India – cricket! Cricket 

is a national obsession and it reaches fever 

pitch with the annual Indian Premier League 

(IPL) Championship. The 2018 season will 

begin on April 4th and carry on until May 

27th, with 60 matches being played in the 

Twenty20 cricket format. This is the 11th 

edition of the championship and matches 

will take place across India. In Mumbai, the 

iconic Wankhede Stadium will host the city 

matches. It promises to be a season of great 

cricket with both Indian and international 

cricketers competing across 8 teams. Get 

set to watch the city’s team, Mumbai 

Indians defend its championship title 

amidst high-octane competition. Book your 

seats in advance and soak in the charged 

atmosphere. bookmyshow.com/mumbai 

16 17

OVERTURES 

NEWS AND EVENTS 

13-15APR 


SOUTHEAST ASIA 

SONGKRAN FESTIVAL 

Like Chiang Mai, Vientiane, Bangkok and 

some other cities in Southeast Asia over the 

traditional New Year celebrations, water plays a 

major role as a symbol of cleansing and blessing 

as much as cooling down the April heat. Find 

your way to the banks of the Mekong River on 

April 14 and witness thousands of sand stupas 

being created as locals make them to keep the 

evil spirits at bay over the new year celebration. 

Luang Prabang in northern Laos will be 

celebrating the traditional New Year on April 

13, and the festive event extends itself with 

fun activities, colourful processions and meritmaking 

ceremonies along the peaceful banks 

of the Mekong River. Legend has it that King 

Kabilaprom lost a quiz challenge to Prince 

Thammakuman, forcing him to pay a penalty – 

decapitation. Since no monarch’s head should 

touch the ground, it was placed on a tray and 

kept on Mount Krailard to be brought down 

every year by one of his seven angel daughters 

for a procession. Known as the Sang Klan 

Long Festival in Laos, the legend is recreated 

annually for Pee Mai Lao (Lao New Year), with a 

vibrant parade overseen by the most beautiful 

local women. Meanwhile, senior monks are 

seated on a palanquin, over whose hands the 

faithful pour perfumed water. 

In Thailand, the Songkran festival is 

celebrated for three days from April 13 to April 

15 in a grand way: in Chiang Mai, Khaosan 

and Silom roads in Bangkok, Pattaya, Koh 

Samui, other big cities and almost everywhere 

throughout the country. It marks a new year 

and a new beginning for Thailand. 

18-29APR 


SINGAPORE 

MAGIC UNDER THE BIG TOP 

The circus has always had an allure of magic 

and mystery. Circus 1903: The Golden Age 

of Circus is offering guests of all ages to 

relive that very magic that brings to life a 

turn of the century circus performance. 

Backed by the expertise of The Illusionist, 

the world’s biggest magic show, the performance 

will showcase an eclectic mix of sensational 

puppetry featuring giant elephants. Circus 

1903 will also be complemented by a huge cast 

of the most unique, amazing and dangerous 

acts from all four corners of the world. 

Step right up and be enchanted by the 

magic of the big top as Circus 1903 brings 

to life the golden era of circus with the aid 

of contortionists, acrobats, musicians as 

well as thrilling high wire acts. It’s a magical 

performance that will captivate audiences of 

all ages. Mastercard Theatres at Marina Bay Sands, 

circus1903.com 

29-1 

APR MAY 

2018 2018 

KUALA LUMPUR 

SHOE FETISH 

The Malaysian International Shoe Festival 

(MISF) will once again showcase some of 

the biggest and popular brands and designs 

to shoe enthusiasts. The country is widely 

recognised as being one of the leaders in 

the ASEAN region with its high fashion 

footwear and exporter of international 

fashion wares. The event provides an ideal 

platform for brands and designers to reveal 

their latest creations. 

Organised by the Malaysia Footwear 

Manufacturers Association, visitors will not 

only get to enjoy a journey into the world of 

stylish footwear but also gain the chance to 

meet world-renowned footwear designers, 

celebrities, and get the latest designs and 

collections. Some of the biggest shoe brands 

in the world will also exhibit their offerings as 

well. Part trade show, part retail – the MISF 

will also present the opportunity for visitors 

to purchase footwear on display at the event. 

Putra Wold Trade Centre, Kuala Lumpur, 

misfshoe.com 

18

OVERTURES 

BEAUTY AND HEALTH 

20 

SPOTLIGHT 

Be Light 

With summer’s approach, it’s time to change 

your routine to a low maintenance one. Let 

your products make the season feel light and 

prepare yourself for a bare, sun-kissed look. 

Our essentials provide you with a lighter touch 

but a stronger protection. 

DAZZLING SPRING 

BODY OIL 100ML 

FROM ERB (890 Baht) 

Pour a generous 

amount and apply 

liberally all over a damp 

and freshly showered 

body to nourish your 

skin with olive oil and 

grapeseed oil. 

ORIENTAL 

EXPRESS 

FLEURFUME 

HAND CREAM 25G 

FROM ERB (290 Baht) 

Notes of lemongrass 

and bergamot 

expresses the scents 

from the tranquil East. 

The sparkling and 

invigorating scents 

from Thai botanical 

ingredients deliver a 

perfumed Eden. 

AROMATIC WOOD 

AROMATHERAPY 

CONDITIONER 

200ML FROM 

THANN (550 Baht) 

Leaves hair soft and 

shiny, helps repair, 

restore and strengthen 

your crowning glory from 

the sun’s strong rays. 

EDEN BREEZE 

HAND CREAM 40G 

FROM THANN 

(790 Baht) 

More sun exposure 

does a number on your 

hands too. Revitalise dry 

and aging hands with 6 

natural precious oils in a 

non-greasy lightweight 

but intensely enriched 

formula. 

HAND SALVE 3OZ 

FROM BURT’S 

BEES (250 Baht) 

Moisturise rough, 

dry hands with 100% 

natural ingredients. 

Brimming with 

botanical oils, herbs 

and beeswax, this hand 

salve offers skin the 

hydration it craves, 

plus nourishment. 

OIL-FREE FACIAL 

SUNSCREEN 

SPF30 PA+++ 40G 

FROM THANN 

(1,000 Baht) 

Protect against the 

damaging effects of 

harmful UVA and UVB 

rays on the skin and 

prevent premature 

aging and wrinkles. 

WORDS PASSAKORN HONGTHONG STYLE SARANYA ARIYAKUL PHOTO APHICHAT SUKHUNNEE 

SPECIALIST DREAM SCREEN SPF 

45 PA+++ 45ML FROM BENEFIT 

(1,350 Baht) 

It absorbs instantly to help prevent skin 

from aging by protecting against sun 

damage and leaves your skin feeling 

moisturised. 

LIGHT SUN FLUID SPF 50+ 

PA+++ 50ML FROM LANEIGE 

(950 Baht) 

Provides moisture to 

skin and keeps your skin 

healthy and moisturised 

by forming a protective 

layer that protects skin 

from various external 

environments. 

HYDRATING PRETTIFYING FINISHER 

SPF 35 PA+++ 50ML FROM ORIGINS 

(1,600 Baht) 

Fortified with energising coffee beans and 

panax ginseng, it instantly restores luminosity 

as it perfects your skin to look smooth, supple 

and vibrant. 

Tips 

Remember what the SPF number 

means: the numbers are a guide that 

tells you how long you can stay in the 

sun without getting burned. An SPF of 

15 means that you can be in the sun for 

fifteen times longer without burning than 

you’d be able to without sunscreen. 

Apply generously. Wearing sunscreen is 

a great start, but it won’t live up to its sun 

protection potential if you’re not putting 

enough on. 

Don’t rely on clothes for protection. 

Covering up is a great added measure of 

protection, but experts say that an average 

t-shirt only provides an SPF of about 8. 

Don’t miss those hard-to-reach or 

easily forgotten spots, like your ears, 

behind your knees, and the tops of your 

feet. If they’re exposed, it’s getting some 

unwelcomed love from the sun. 

TOTAL AGE DEFY CREAM 

SPF 15 SUNSCREEN 1.69OZ FROM 

SEPHORA COLLECTION (1,230 Baht) 

This anti-aging facial cream produces 

visibly younger-looking and beautiful skin. 

Safety First 

As the temperature rises, the number of day dreams do too, of 

days at the beach or a picnic in the park. We may love the feel of 

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

for sun safety. 

FIRMING BODY 

LOTION 200ML 

FROM TRILOGY 

(1,040 Baht) 

Fragrance of lavender, 

frankincense and rose 

geranium gets your 

skin moisturised, more 

firm while improving 

your skin’s elasticity 

and texture. 

CAVIAR RAPID 

REPAIR SPRAY 

125ML FROM 

ALTERNA (1,280 Baht) 

A vitamin-packed spray that helps 

revitalise hair while adding instant shine 

and moisture that can be used as a 

finishing shine spray for a lustrous look. 

FIZZING BATH CUBE CHERRY 

BLOSSOM 18G FROM SEPHORA 

COLLECTION (50 Baht) 

Indulge in a special moment of well-being 

as the colourful cube dissolves in bath 

water – leaving an inviting milky-ness that 

leaves your skin silky with a delightful scent. 

Just sit back and relax and be assured it’s all 

tested to be kind to your skin. 

MOISTURIZING 

HAND CREAM 

50ML FROM 

SEPHORA 

COLLECTION 

(260 Baht) 

A moisturising 

hand cream 

that protects 

and leaves 

your hands 

feeling 

supple all 

day long. 

NOURISHING VELVET CREAM 

MANGO 250ML FROM SEPHORA 

COLLECTION (520 Baht) 

A luxurious yet light ‘whipped cream’ 

texture, with a delicate fragrance, and 

a feeling of comfort upon application. 

It provides a light sensory experience, 

complementing their bath scents 

collection. 

STOCKISTS 

Burt’s Bees 

MF Siam Paragon 

Tel +66 (0) 87 811 4554 

Erb 

5F Central Chidlom 

Tel +66 (0) 62 597 5563 

AHA BOTANICAL 

BODY SOAP 

236ML FROM 

MARIO BADESCU 

(300 Baht) 

Refresh your skin with a 

body wash infused with 

fresh fruit extracts to 

thoroughly cleanse and 

exfoliate skin. 

Sephora 

1F Siam Center 

Tel +66 (0) 2658 1616 

Thann 

3F Gaysorn Village 

Tel +66 (0) 2656 1399 

21

OVERTURES 

STYLE 

 

 

 

 

 

 

 

 

 

 

WORDS PASSAKORN HONGTHONG STYLE SARANYA ARIYAKUL PHOTOS APHICHAT SUKHUNNEE 

 

➑ 

 

 

 

 

Tropical Spirit 

Get into the spirit of summer and also 

look the part. Begin with the smells of the 

season and move on to your wardrobe 

style. Your lifestyle should not come to 

a grinding halt with the rise in mercury. 

Instead, be the cool look of summer. 

FOR HIM 

LARGE YAZU 

COTTON BEACH 

BAG FROM 

VILEBREQUIN 

(6,800 Baht) 

➋ CAROUBIS 

SOLID LINEN 

SHIRT FROM 

VILEBREQUIN 

(8,500 Baht) 

➌ SOFORT SMALL 

FUNCTIONALITY AND 

CONTEMPORARY 

COLOUR CAMERA 

FROM LEICA 

(11,800 Baht) 

➍ AROMATIC 

WOOD 

AROMATHERAPY 

SHAMPOO 

250ML FROM 

THANN (550 Baht) 

➎ REPLAI WISHER 

TREATMENT 

CONDITIONER 

140ML FROM 

ERB (590 Baht) 

➏ MOOREA BIRD 

OF PARADISE 

POLYAMIDE 

SWIMSHORTS 

FROM VILEBREQUIN 

(9,000 Baht) 

➐ SUN SEA SALT SURF 

SANDALS FROM 

HAVAIANAS (990 Baht) 

STOCKISTS 

Erb 

5F Central Chidlom 

Tel +66 (0) 62 597 5563 

Havaianas 

MF Siam Center 

Tel +66 (0) 2658 1602 

Leica 


Tel +66 (0) 2656 1102 

Thann 


Tel +66 (0) 2656 1399 

Vilebrequin 

2F Helix Bldg. Emquartier 

Tel +66 (0) 2003 6132 

STOCKISTS 

Havaianas 

MF Siam Center 

Tel +66 (0) 2658 1602 

Maison La Bougie@Matter Maker 

GF Siam Center 

Tel +66 (0) 2658 1098 

S’well@Matter Maker 

GF Siam Center 

Tel +66 (0) 2658 1098 

Thann 


Tel +66 (0) 2656 1399 

Vilebrequin 

2F Helix Bldg. Emquartier 

Tel +66 (0) 2003 6132 

FOR HER 

WAIKIKI PALM TREE 

PRINT WATER BOTTLE 

FROM S’WELL@MATTER 

MAKER (1,790 Baht) 

➋ BIRD OF PARADISE 

PACKMIN DELIGHTFUL 

ZIPPED CASE FROM 

VILEBREQUIN (2,250 Baht) 

➌ EDEN BREEZE 

AROMATHERAPY SHOWER 

GEL 320ML FROM THANN 

(650 Baht) 

➍ HUMLAN WASH AND 

WEAR HEADPHONES 

IN TOMATO FROM 

URBANEARS (1,990 Baht) 

➎ JANGALA SCENTED 

CANDLE 190G FROM 

MAISON LA BOUGIE@ 

MATTER MAKER (2,150 Baht) 

➏ SLIM PAISAGE SANDAL 

AERIAL BEACH SCENES 

FROM HAVAIANAS 

(1,290 Baht) 

➐ TRIANGLE SHAPE BIKINI 

TOP MIX POLYMIDE FROM 

VILEBREQUIN (5,500 Baht) 

➑ SOLID NEOPRENE 

BIKINI SHORTS FROM 

VILEBREQUIN 

(5,500 Baht) 

} PARADISE 3D PRINTS 

ONE PIECE SWIMWEAR 

SILKY TOUCH FROM 

VILEBREQUIN 

(10,500 Baht) 

Mercury 

Rising 

Get in the mood for summer 

with fun and colourful tropical 

designs that proclaim the 

season. Surround yourself with 

the sights of summer and get 

into the breezy rhythm with 

everything you own. 

22 

23

OVERTURES 

THAILAND TREASURES 

Krabi’s 

Inner 

Beauty 

The sheer beauty of Krabi 

– radiant in its dazzling 

cerulean waters that 

blend and sometimes 

contrast with an indigo 

sky and dreamy sunsets 

– puts it at the top of the 

list for many travellers. 

If the pull of the sea, sand, and karst 

islands weren’t enough, Krabi offers 

forests and mountains, along with 

local history, a thriving mix of cultural 

heritage and therapeutic regimens that 

create an overall feel of wellbeing. 

To top it all off is the hospitality and 

friendliness of the local people that 

makes the island a true sanctuary for 

relaxation and indulgence in nature. 

Photos Courtesy of Tourism Authority of Thailand 

THE ROMANCE OF LAEM SAK 

Your boat trip from Laem Sak will pass 

by dramatic landscapes, including the 

amazing ancient cliff paintings. Be part 

of the flora and fauna preservation 

by participating in an orchid planting 

activity. Experience the diverse Buddhist- 

Islamic-Chinese culture, where people 

of different origins and beliefs have 

co-existed in harmony for generations. 

A local dish not to be missed is rice 

prepared with a local shrimp paste and 

served with the crunch of seaweed 

grapes known as green caviar. 

THE HAPPINESS OF 

WANDERING FREELY 

A Krabi outing takes you to the mangrove 

forest and the tranquil village of Thung 

Yi Pheng in the Lanta Island district. 

Relax your mind and body during your 

stay in the local community, enveloped 

by tranquillity and surrounded by nature. 

Practise some mindfulness while listening 

to birdsong and rustling leaves and cool 

breezes. Let your thoughts flow with the 

streams. This great combination with 

nature makes you come away revitalised. 

Opposite Page, 

Bottom Left 

Calm waters 

smooth the path 

to paddle through 

Thung Yi Pheng. 

Expect to see fishes, 

lobsters, shrimps 

and hopefully, 

a crab-eating 

macaque monkey. 

Opposite 

Kayaking along 

the Laem Sak route 

brings you closer 

to nature and its 

stillness. 

Below Top 

Koh Klang is one 

place to visit and 

learn about local 

village life. 

Bottom 

The mangrove trees 

of Thung Yi Pheng. 

In Krabi, you’re spoilt for choice 

with the many well-known natural 

havens – having been amplified by word 

of mouth and power of social media. 

Popular islands and destinations include 

Koh Phi Phi, Koh Lanta, Koh Hong, 

Koh Poda, Ao Nang bay, Ao Railey, Ao 

Luek, and Khlong Muang beach. From 

bungalows to luxury hotels, abundant 

places offer modern and comprehensive 

facilities, and travel companies are at 

the ready to arrange island-hopping 

daytrips or pampering massages and 

wellness retreats. 

We highly recommend a deep 

immersion in the Krabi experience 

and the following five compelling 

trips should tell you why the alluring 

attractions of the island makes for a 

special getaway. 

24 

25

OVERTURES 

THAILAND TREASURES 

EXPERIENCE GENUINE CHARM 

As you meander around a local village 

that’s only a 5-minute trip from the 

city, you will be in the unique Baan Koh 

Klang community, Khlong Prasong subdistrict. 

Experience the simplicity of the 

pre-dominantly Muslim community’s way 

of life and the surrounding nature. Take 

the time to also glide along the quiet of 

the mangrove forests, local fishing areas, 

and their nursery habitats. Local foods 

and crafts include locally-grown Sung 

Yod rice, long-tail boat miniature models, 

colourful Pateh cloth and exquisitely 

painted Batik cloth. The village exudes 

its rural charms despite its close 

proximity to the city. 

RELAX NON-STOP 

This begins when your body is soothed 

with the natural hot springs at Wareerak 

Hot Spring Retreat, Khlong Thom district. 

The hot and natural water pools will put 

your mind at ease and improve your 

overall health. Combine this relaxation 

opportunity with tasty and healthy food. 

This journey would include spa facilities 

such as Nattha Waree Spa, a resort with 

a network of eight bathing pools at 

different temperatures, or a natural 

“hot-tub jacuzzi” from thermal springs 

like Khlong Thom Hot Waterfall and 

Krabi salt water hot springs. 

➎ LET YOUR ADVENTUROUS 

SPIRIT SURFACE 

Armed with your enthusiasm, soar 

past hilltops with three different 

heights of adrenaline and exhilaration. 

Surrounded by the local forest, these 

adventure activities will make your 

heart beat faster. Enjoy rope climbing, 

fixed ladder climbing, cycling, a “flying 

broom,” cliff-climbing and numerous 

other pursuits. The panoramic view 

from the highest spot, along with the 

vastness of preserved forest, will take 

your breath away. 

26 

These travel itineraries show 

Krabi in all its finest through the 

exploration of the island paradise. 

The current government tourism 

campaign, “Amazing Thailand 

Tourism Year 2018,” reached 

out to local communities for 

collaborative initiatives focusing 

on environmental sustainability, 

like the orchid-planting activity 

mentioned earlier, with messages 

of Thai social and cultural values. 

Local communities design, 

manage, and operate tourism 

activities, impressing upon visitors 

and locals alike the values of 

responsible tourism. With the 

tourism campaign serving as 

a guiding force, everyone is 

encouraged to fully enjoy Krabi’s 

stunning beauty while protecting 

its nature sanctuary. Bask in 

genuine friendliness from the 

local folks and their natural role 

as hosts to travellers from all over 

world. They’ll make sure you find 

the true wonders of Krabi. 

Clockwise from Top 

The mangrove trees 

of Thung Yi Pheng 

provide a lush 

landscape, ideal for 

a meditative ride 

along the waters. 

A village artisan 

from Koh Klang 

shows a miniature 

boat that makes 

a nice handmade 

souvenir. 

Enjoy an outdoor 

massage by trained 

experts at Wareerak 

Hot Springs Retreat. 

Large karst 

formations along 

the Laem Sak route. 

Krabi offers 

ecotourism projects 

that include 

replanting orchids 

in the forest.

OVERTURES 

A TASTE OF THAILAND 

Khao Chae: A Dish Royale 

WORDS SARITA URUPONGSA 

By wanting auspiciousness from the 

heavens, the Mon people created 

a dish meant for the gods that later 

became fit for royalty. Now this 

ambrosial dish, Khao Chae, is enjoyed 

by all. 

In Mon tradition, the refreshing 

fragrant dish Khao Chae (khao, rice 

in Thai, while chae means to soak) 

features the purity of jasmine rice 

infused by floral water with the 

tasty companions of savoury side 

dishes – meant for celestial beings 

during the Songkran rites of the 

ancient Mon group. 

Khao Chae was His Majesty 

King Rama IV’s favourite and during 

that era, Yison Phad Waan (sweetened 

stir-fried eagle ray fish), and Chai 

Pow Waan (sweetened dry turnips) 

served as accompaniments. Other side 

dishes like Hua Hom Yad Sai (stuffed 

onions), Prik Yuak Yad Sai Moo (green 

peppers stuffed with minced pork), and 

colourful vegetables were added in 

the later years of King Rama V’s reign 

— making the recipe known as “Khao 

Chae Savoey” the Royal Khao Chae. 

After the passing of His Majesty 

in 1910, the Khao Chae menu was 

shared with the rest of the kingdom, 

in many provinces in the central part 

of Thailand and eventually become 

the sought-after summertime menu, 

particularly during Songkran. The recipe 

we see these days is the adapted 

version and is a specialty dish in menus 

belonging to old-style restaurants. 

Apart from the gustatory satisfaction 

and the aromatic fragrance of the 

cooling rice soaked in the local floral 

water, each accompanying side dish is 

crafted marvellously, with unique and 

sophisticated ingredients and methods. 

The way to prepare Khao Chae is thus 

a vibrant and enjoyable process, just 

like its gratifying results. 

How to Make Khao Chae 

Rice 

Cook rice (jasmine rice is highly recommended for its ideal texture 

and gentle fragrance) until it softens. In a rice cooker, this should 

be a few minutes before it goes off. Drain any remaining cooking 

water from the rice before pouring in cold water and do it again 

until the rice cools down. Later, scrub the rice gently with both 

hands to rinse off any starch and let it dry by using a straining or 

cheese cloth. The next step is a little more complex and requires 

the Thai aromatic candle. Smoke the rice in a container with a lid. 

Put the lit candle in. Its smoke releases a fragrance that should 

be that of Thai flowers like a light jasmine and cananga. Keep the 

candle in and close the lid as it snuffs itself out with the absence 

of oxygen. Leave it overnight to rest. 

Side Dishes 

Kapi Thod (deep-fried shrimp 

paste balls); a key side dish. 

Pound garlic, coriander 

seeds, sliced shallots, sliced 

Chinese ginger, and sliced 

lemongrass together before 

adding shrimp paste. 

Add catfish meat and more 

shrimp paste. 

Stir-fry all the ingredients 

together until they become 

cooked and dry. Knead into 

balls, soak them in eggs and 

fry to golden perfection. 

Hua Chai Pow Waan 

(sweetened dry turnips) 

Clean and slice the dry 

turnips. 

Saute sliced onions in the 

pan and add the dry turnips. 

Continue cooking them together, 

adding palm sugar and continue 

frying some more. 

Add an egg and continue 

frying. Make sure that it doesn’t 

dry up since it can harden the 

turnips and impact the taste. 

Prik Yuak Yad Sai Moo 

(green peppers stuffed with 

minced pork) 

Mix the minced pork with 

garlic, peppers and season 

with sugar and fish sauce for a 

deeper savoury taste. 

Cut open the green peppers, 

clean out the membranes and 

seeds inside, and stuff it with 

the marinated pork mixture. 

Steam in high heat, wait for 

about 15 minutes until the 

green peppers change colour. 

Soak them in egg and fry 

to golden perfection. 

Fresh Vegetables 

Khao Chae should be 

accompanied with fresh 

vegetables to cut the greasiness 

of fried items. Prepare 

vegetables such as Chinese 

ginger, thinly-sliced green 

mangoes, thinly-sliced fresh 

turmeric, cucumbers, spring 

onions and do carve them for 

an impressive presentation. 

TIP 

How to Enjoy Khao Chae 

Place the smoked rice in a bowl and pour the cool flower-scented and fragrant water in 

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

rice and a taste of the scented water. 

28 29

OVERTURES 

FRUITFUL FINDS 

In Thailand, the watermelon is 

easy to find in any open air market, 

supermarket or at any fruit cart 

on the street. You can find several 

watermelon varieties available. 

The four most popular ones in 

Thailand are Jintara (recognisable 

with its striped skin and oval shape 

and red flesh) the Torpedo (a large 

oval shape, with a crisp flesh and 

fewer seeds), Kinnaree (marked by 

a dark green skin, round shape and 

red flesh) and Nam Phueng (called 

honey, aromatic and yellow, with 

a crisp bite.) 

Another great way to enjoy 

the thirst-quenching properties 

of the watermelon is to gulp 

down a shake, one of the all-time 

favourite slushy drinks in Thailand. 

The Thai people have much 

passion for this juiciest of fruits 

and it’s not just appreciated as a 

sweet treat, but also as a savoury 

one. At the peak of summer, it’s 

an ideal accompaniment in the 

recipe called Phad Pla Haeng Tang 

U-lit or Phad Pla Haeng Taengmo 

(Fried Salted Snakehead Fish with 

Watermelon). This well-known 

summer dish from the early 

Rattanakosin era was created 

when ice was scarce and enjoyed 

in the absence of refrigeration. 

The recipe calls for the flaked 

meat of fried salted fish that is 

seasoned with sugar, salt and 

crispy fried shallots. Watermelon 

pieces get topped with this fried 

salted fish and enjoyed in one 

bite as a snack or mixing the fried 

salted fish with steamed rice for 

a light meal. The combination 

of salt and sweet is a common 

Super Sweetness 

in Summer 

The watermelon is the glamour star of summer fruits. On a hot 

sunny afternoon, the tastiest way to keep cool is to take a bite 

of a refreshingly cold one. 

enough in many cuisines, and this 

summer treat is no exception. 

Some varieties of watermelons 

come with different sizes of 

seeds and less flesh, and grown 

intentionally for their larger seeds. 

Once separated from the rest of 

the watermelon, they get washed, 

soaked in salted water and then 

roasted to make Guay Ji or Guazi, 

one of the most popular snacks 

in China. These nutty-flavoured 

seeds can be traced to the Yuan 

Dynasty and was very common 

in the Ming and Qing dynasties 

as well. So enjoy a watermelon in 

its wholesomeness – take a bite 

of its crisp juiciness or practise 

the art of cracking a seed for its 

nourishing crunch. 

WORDS & PHOTO KAY CHOOMONGKOL 

30

OVERTURES 

ARTS & CULTURAL MATTERS 

Reel 

Independent 

Words Sarita Urupongsa 

In the celluloid world, the languages may differ and 

forms of expressions vary. Yet the magic of cinema binds 

us all. What’s needed is the hush ambience in a dark 

screening room and the unfolding of stories in different 

life journeys. Here, we list independent cinemas in Asia 

that take on art films and the occasional box-office hits. 

BANGKOK 

BANGKOK SCREENING ROOM 

Among the ordinary-looking shophouses and 

spacious residential homes in Soi Sala Daeng 1, 

the cinematic goldmine of the Bangkok Screening 

Room (BKKSR) tucks itself quietly on the 2nd 

floor of Woof Pack creative hub. The 52-seating 

cinema showcases independent movies, classic 

films and rare Thai masterpieces. The screening 

programme changes every month, with various 

themes to suit movie lovers. With a high quality 

sound and visual system, BKKSR promises the 

full experience of motion pictures. Adjacent to 

the theatre is the café, with delicious selections 

of snacks – bite into some Larb Fries, Spaghetti 

with Northern Sausage or Sai Ua, a Hendrick’s 

Tonic, maybe include the popcorn with their 

unique flavours before entering the cinema. 

Best of all, drinks from the bar can be taken into 

the theatre. bkksr.com 

HONG KONG 

BROADWAY CINEMATHÈQUE 

Hong Kong’s only arthouse cinema, Broadway 

Cinemathèque, runs indie movies and numerous film 

festivals. It also hosts retrospectives of filmmakers such 

as Francois Truffaut and Yamada Yoji. The Yau Ma Tei 

venue in Kowloon has often hosted the Hong Kong Asian 

Film Festival and the Hong Kong Lesbian and Gay Film 

Festival, along with screening the most diverse range of film 

selections in the city. The cinema’s Kubrick Café is also a 

great spot to browse through the wide range of books and 

magazines about films. bc.cinema.com.hk 

LUANG PRABANG 

L’Étranger Books & Tea 

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

shoes-off policy encourages neighbourly lounging amid wicker sofas 

and soft pillows. Named after Albert Camus’s novel “L’Étranger” (The 

Stranger), the bookstore and lounge has a nightly 7pm movie screening. 

Guests feel at home in the cosy and small house of rosewood in Ban 

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

This laidback place is founded by a Québécois filmmaker and her 

partner in 2011 and has risen to become one of the town’s sanctuaries 

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

served in a proper pot, delicious Western cuisine, and books that you 

can both buy and swap. facebook.com/Booksandtea 

Photos Dolnapa Ram-Indra 

PHNOM PENH 

TARANTINO MOVIE THEATER & RESTAURANT 

Formerly part of the Flicks Community Theatre, Tarantino 

Movie House parted ways and offers a unique venue as it 

only shows movies that came out before 2000. Similar to 

its previous affiliation, ticket prices are US$3.50, along with 

a meal option and popcorn that claim to be “the best in 

town.” facebook.com/tarantinomovietheater 

PHNOM PENH 

THE FLICKS COMMUNITY MOVIE THEATRES 

Started in 2009 by a New Zealand couple, and subsequently changed 

hands via a crowdfunding project in 2011, The Flicks have turned into 

Phnom Penh’s leading art house cinemas. Featuring two locations on Street 

95 and Street 136, the Flicks Community Movie Theatres are fully volunteer 

run, and are the official venues of the Phnom Penh International Film Festival. 

With only a charge of US$3.50 per day, moviegoers can enjoy the latest 

blockbusters, classic masterpieces, and documentaries on the HD quality 

big screen. The profits earned from the tickets help to support social and 

cultural events in Phnom Penh. A distinguishing feature is a very strict 

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

32 

33

OVERTURES 

ARTS & CULTURAL MATTERS 

BANGKOK 

Cinema Winehouse 

Cinema Winehouse may not be that noticeable among the colonial-inspired 

shophouses along Samsen Road. But the unpretentious venue combines a 

brunch spot, wine bar, and laidback upstairs lounge that screens mainstream 

classic films from around the world. A broad selection of wine complements 

the high quality food. Reservations are recommended in advance on busy 

nights. Starting in 2018, the cinema will emphasise more indie and interesting 

themes to their selection. facebook.com/cinemawinehouse 

C 

M 

Y 

CM 

MY 

CY 

CMY 

K 

SINGAPORE 

THE PROJECTOR 

The Projector is an independent cinema resulting from a collaboration of design professionals 

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

known for its niche selection of award-winning alternative films and a venue for unique events. 

The art house consists of “The Green Room,” a hall with 230 seats, “The RedRum” — inspired 

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

for events and private screening room, and the foyer café. Differentiating itself from other 

mainstream cinemas in Singapore, the Projector provides a clean, minimalist, and playful design 

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

back the old way of going to the movies; along with cultural events and inspiring experiences. 

Several upcoming movie festivals include the Swedish Film Festival 2018, held for the 3rd 

consecutive year, and the Polish Film Festival 2018, to be held for the first time. Both events 

will take place in April. theprojector.sg 

INTRODUCING THE MOST STYLISH 

SUNDAY BRUNCH ON THE ISLAND 

Enjoy live jazz, free-flowing beverages and savour a fine selection of international cuisine. 

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

at the kids club. Our Brunch is just one of the unique dining experiences to be 

discovered at Four Seasons Resort Koh Samui. 

Find out more at: 

fourseasons.com/kohsamui 

*additional charge 

34

OVERTURES 

CHECKED IN: SAMUI 

Koh Samui continues 

weaving its island 

magic on vacationers 

with ever-increasing 

options to sleep, relax and 

dine. Fully experiencing 

a resort getaway requires 

sampling as much of 

the holiday offerings 

from meals in awardwinning 

restaurants to spa 

treatments. We’ve done 

the research to lessen 

your guesswork on blissful 

accommodations, scenic 

dining and luxuriating 

spa treatments. 

Testing the Waters in Samui 

Top 

The dramatic 

entrance to the 

Le Meridien Koh 

Samui Resort & 

Spa, with feng shui 

design principles 

and a welcoming 

atmosphere. 

Bottom 

Privacy and 

seclusion are key 

attractions at the 

Ocean Front pool 

villa, plus a gorgeous 

view of the water 

and Ocean Pier. 

STAYED: Relaxation begins upon arrival 

at Koh Samui International Airport and 

continues twenty minutes later at the 

Le Meridien Koh Samui Resort and 

Spa. Unique in its architecture and 

intimate in its setting, the hotel design 

is an homage to Chinese craftsmanship 

with traditional Thai aesthetics that 

feels like the inviting home of a wealthy 

merchant. Fourteen villas and sixty 

three suites spread out surrounded by 

fragrant trees and verdant tall plants 

lining the walkways to the rooms, 

affording intimacy and privacy. 

EXPERIENCED: With a continuing 

nod to feng shui, one nightly ritual is 

their 1919 tradition. At the designated 

time of 7.19pm, guests gather around 

a wading pool to welcome the night 

by releasing a krathong – small floats 

shaped like a lotus – and make a 

wish, truly a moment to unwind and 

watch the twinkling lights. And if that 

doesn’t calm you enough to retire for 

the night, a free shuttle awaits guests 

wanting to check out a little more 

action on Chaweng Beach. 

For another version of a magical 

night – there is the Ocean Pier, a 

120-metre platform gently bobbing on 

the water with views of fishing boats 

on the Gulf of Thailand. On serene 

mornings you can feed the fishes or 

practise yoga poses – but a sundowner 

marks the best way to end the day. 

A Starlight dinner is available, a private 

dining setup where a curtain of lights 

gives you privacy from the rest of 

the world. 

Additional relaxation also comes 

with the hotel’s spa that evokes 

a cave, with muted colours and 

dramatic arches leading to zen 

massage rooms and walls cascading 

with water. Jacuzzi baths face 

waterfalls as natural birdsong lend 

to the atmosphere. Other pursuits at 

the hotel include cooking classes and 

learning to make Thai food in Samui 

is a treat with fresh ingredients, and 

hands-on instructions from the hotel 

chef in making classics like Green Curry 

Chicken, or Tom Yum Gung. 

Website: lemeridienkohsamui.com 

36

OVERTURES 


Photos Courtesy of Tamarind Springs 

TRIED: TAMARIND SPRINGS 

In many ways it takes to bliss out in Samui, 

doing a spa retreat should be high on 

the list. When it comes time to further 

soothe the body and soul, a place like 

Tamarind Springs Forest Spa achieves it 

upon first glance of the verdant property 

and rock formations. 

Formerly a jungle, the now pristine 

and lush environment transforms you 

to a different realm of calmness. It’s a 

literal climb to spa nirvana, with massage 

pavilions spread out at different levels of 

a tranquil environment lush with trees and 

flowers and the jewel in the crown – an 

herbal steam cave. 

But as Kanjapha Kitijapirak, the 

managing director points out – just looking 

at all that greenery and hearing the birds 

are already part of the relaxation process. 

The cares of the world go away as soon 

as guests tie on the sarong provided by 

the day spa. There’s reassurance that 

their massage therapies and wellness 

treatments balance the physical, mental 

and emotional wellbeing. There should 

be no pain, no strong pressure that brings 

on a feeling of discomfort, she stresses. 

While massage treatments are based on 

established principles, certain techniques 

are structured to address whatever ails a 

modern lifestyle. 

The pathway to all treatments 

requires a meandering climb pass big 

stone boulders appearing like little 

hideaways. The steam cave sits next to a 

cold dipping pool so guests can alternately 

sit indoors in the heat, in the engaging 

outdoors for a therapeutic cold splash 

in the dipping pool. On hand are scrubs 

made from ingredients liked crushed 

sesame, oranges and coffee grinds, all 

artfully presented. Specialised snacks await 

guests at the conclusion of the treatments 

Clockwise 

from Top Left 

Though a short walk 

to the treatment 

areas, guests pass by 

greenery as far as 

the eye can see. 

After the steam 

caves: a welldeserved 

and cooling 

splash for improved 

circulation. 

Nature provides a 

meditative view 

between wellness 

treatments. Outdoor 

refreshments include 

nutritious snacks 

and herbal drinks. 

Exfoliating scrubs 

made from sesame 

seeds to orange peels 

await guests coming 

out of the steam caves. 

Massage areas 

tucked into greenery 

and trees, complete 

with natural sounds 

of birds singing. 

or during contemplative moments. 

The on-site restaurant has a menu 

of nourishing meals carefully curated 

with close attention to the healthful 

benefits of foods. Aptly described as 

a “sparadise,” the total package offers 

the ultimate in how you can feel once 

serenity is obtained. 

Website: tamarindsprings.com 

38

OVERTURES 


TASTED: DR FROGS 

Together with Samui’s offer of a good 

night’s rest and some pampering should 

include meals with spectacular views. 

Dr Frogs offers all that as you enjoy 

the flavours basking in sunsets and 

a panorama that create true holiday 

moments. It takes a scenic winding road 

between Chaweng and Lamai beaches 

to get to the restaurant. Once there, 

you’re rewarded with breath-taking 

sea and coastal views from an open-air 

dining veranda. 

This notable restaurant offers a 

menu of Italian specialties, as well as Thai 

dishes. Park yourself at a table and order 

classic Italian favourites of pasta or pizza. 

The long-time chef creates his own menu 

of classics, from antipasti to the favourite 

tiramisu. The versatile menu of Thai 

dishes includes the catch of the day, 

such as a fried pompano, which gets 

cooked to crisp perfection. 

Right 

A stalwart in the 

Samui dining scene, 

Dr Frogs has the 

views, vibe and 

vongole. 

It’s not just pastas 

and pizzas on the 

menu: the extensive 

list includes a surf 

and turf. 

The design of 

the restaurant 

maximises the 

water views, with 

live music on most 

nights of the week. 

Dr Frogs offers breakfast, lunch, or 

dinner, with a space large enough to 

accommodate a party or function. While 

some items like their breakfast granola 

is made by a local community, plans are 

underway to source more ingredients and 

foodstuff locally. Some tunes with your 

meals continue the casual beach vibe as 

the restaurant also has live music and 

entertainment. Catch the acoustic talents 

of Oliver Jones and Nok, two separate 

and popular acts who are there every 

week. Reservations are a must at Dr 

Frogs to ensure the best spot and views 

in the house. 

Contact: drfrogs.com 

40

OVERTURES 


TASTED: THE CLIFF BAR & GRILL 

Since its debut on vivacious Samui in 

2004, The Cliff Bar & Grill has been the 

must-visit destination for those with 

an appreciation for high quality dining. 

The restaurant holds a great number 

of prestigious awards and recognition, 

including Thailand Tatler’s Thailand’s 

Best Restaurants (2017). Blessed with 

unobstructed views of the serene Gulf 

of Thailand, the restaurant boasts the 

reputation of all-day dining destination led 

by executive chef Sergio Martelli, with 

extensive menus from fabulous tapas 

to noteworthy Mediterranean dishes. 

Piri Piri Chicken is the house specialty 

done on a chargoal grill, while only the 

freshest fish are used for their seafood 

platter. They don’t compromise on their 

beef either, with the best brought in from 

King Island in Australia. Inspiration for the 

menu hails from Portugal, Spain and Italy; 

with many of the classics and familiar 

tastes expertly executed. Vegetables 

are organically grown with fresh herbs 

coming from their garden. 

Easily found between Chaweng Noi 

and Lamai, the restaurant is just minutes 

away from Crystal Beach/Silver Beach 

whose inviting shoreline beckons from 

the dining terrace itself. With such 

unrivalled views and a sophisticated 

menu, booking is a must. 

Contact: thecliffsamui.com 

Clockwise from Top Left 

Always make 

room for 

dessert as The 

Cliff features 

a chocolate 

brownie cake. 

Pasta inspired 

by the true 

flavours of Italy 

have been a 

mainstay on 

the menu. 

Grab a chance 

to gaze at the 

view of Silver/ 

Crystal beach 

with your 

meal. 

Seafood 

Platters can be 

enjoyed with 

wine from an 

impressive 

cellar. 

Meats 

imported from 

Australia and 

New Zealand, 

grilled 

expertly. 

42

HOLI FOOD 

Vibrant 

z 

Taste 

Holi 

x 

The advent of spring is marked with colourful 

celebrations of Holi across India. Prachi Joshi takes 

you on a journey to explore its festive foods. 

Words Prachi Joshi 

Photos Neha Mathur 

44 

45

HOLI FOOD 

s winter wanes, India gets ready to 

welcome spring with much fanfare. 

From burning bonfires, to the fun 

and frivolity of colouring each 

other with gulal (coloured powders), joy and 

merriment mark the celebration of Holi all 

over the country. In fact, in Northern India, 

Holi is a bigger festival than even Diwali (the 

festival of lights considered as one of the 

most important holidays in India.) 

Holi is celebrated over two days. 

The first night is Holika Dahan or 

Chhoti Holi when people gather 

around bonfires, perform rituals, and 

symbolically burn evil. Legend has 

it that the demon witch Holika was 

burnt to death by Lord Vishnu. The 

act of lighting bonfires symbolises 

this victory over evil. The next day, 

is known variously in different parts 

of India as Holi, Rangwali Holi, 

Dhulivandan, or Phagwah. 

This is the day when almost 

every street in India turns into a 

colourful party. People smear each 

other with colours and pelt waterfilled 

balloons, while kids run around 

squirting coloured water from plastic 

pistols. After spending the entire 

morning getting their faces painted 

in rainbow colours, everyone retires 

home for a long bath, followed by a 

huge feast. Because where there is 

an Indian festival, feasting goes 

hand in hand. 

Holi is no exception and the 

sheer variety of food – both savoury 

and sweet – made across India is 

quite mindboggling. Here are some 

of the most popular Holi foods. 

Top 

A gujiya may 

resemble a 

savoury samosa in 

appearance, but 

is actually a sweet 

dumpling. 

Bottom 

The diamondshaped 

shakarpare 

and deep fried 

snack. 

Opposite Page 

Dahi bhalle, a 

popular snack 

provides a nice 

salty contrast to the 

sweetness of other 

Holi snacks. 

GUJIYA 

The most symbolic of festive foods 

made for Holi, especially in North 

India, is gujiya – a decadent sweet 

dumpling of sorts. Pastry sheets 

are made with refined flour and 

semolina. These are filled with a 

sweet mixture of sugar, dry fruits, 

and khoya (milk solids made by 

heating whole milk for several 

hours in an open iron pan till it’s 

thickened). The dumplings are 

folded over to form a semicircle 

and its round edge is twirled 

to form a serrated design. The 

dumplings are then deep-fried and 

often also dipped in sugar syrup. In 

Maharashtra state, these are called 

karanji and contain a mixture of 

coconut and jaggery (a traditional 

cane sugar) instead of the dairy 

product of khoya. 

SHAKARPARE 

Sweet shakarpare or savoury 

namakpare are also quite popular 

as Holi snacks. A mixture of 

refined flour, semolina, ghee, 

milk, sugar and salt is kneaded 

together to form dough. This is 

then rolled out into a disc and 

diamond-shaped shakarpare are 

cut out, which are then deep-fried 

in ghee or oil. For shakarpare, 

some jaggery may also be added 

to increase the sweetness or 

they may be rolled in powdered 

sugar. Namakpare are the savoury 

version where sugar is replaced 

with spices such as cumin, 

caraway seeds, and occasionally 

even chilli powder. Both shakapare 

and namakpare are made in bulk, 

as they stay fresh for several days, 

making these addictive snacks a 

favourite teatime accompaniment 

even after Holi fest. These are 

typically made in Gujarat and 

Maharashtra states. 

DAHI BHALLE 

To counter the sugar overload, 

dahi bhalle are often brought out. 

This is a chaat preparation made 

of fried lentil balls served with 

thick beaten yoghurt. The dish is 

also laced with chutneys – sweet 

and sour chutney made from 

tamarind and jaggery, and spicy 

chutney made with chillies and 

coriander or mint. 

46 

47

HOLI FOOD 

Right 

Often associated 

with the Holi fest 

is Thandai, a cold 

drink made fragrant 

with spices and 

nuts, such as saffron 

and cardamom. 

Bottom 

The sweet flatbread, 

Puran Poli, gets 

folded into a treat 

made during special 

festivals like Holi. 

THANDAI 

One of the most popular drinks 

during Holi is bhang thandai – 

sweetened yoghurt lassi spiked with 

very small quantities of marijuana. 

The buds and leaves of cannabis are 

crushed into a green paste (called 

bhang goli) and added to the lassi, 

which is a mixture of milk, sugar, 

dry fruits, and spices (saffron and 

cardamom are most common) to 

make bhang thandai. It gives you a 

pleasant high and brings to mind 

all those Bollywood songs – from 

Rajesh Khanna singing “Jai Jai Shiv 

Shankar” (invoking the cannabissmoking 

Lord Shiva) to the illicit 

It gives you a pleasant high 

and brings to mind all those 

Bollywood songs – from 

Rajesh Khanna singing “Jai Jai 

Shiv Shankar” (invoking the 

cannabis-smoking Lord Shiva) 

to the illicit crooning of Amitabh 

Bachchan in “Rang Barse”. 

crooning of Amitabh Bachchan in 

“Rang Barse”. Of course, thandai 

can be made without adding the 

bhang, but where’s the fun in that? 

This drink is particularly popular 

in the northern states of Rajasthan 

and Uttra Pradesh. 

PURAN POLI 

In Maharashtra, puran poli is 

the staple Holi food. Jaggery 

and split yellow gram lentils 

are cooked together to form a 

sweet paste, which is flavoured 

with cardamom and nutmeg. The 

paste is then filled into a wheat 

flatbread, which is roasted on 

a pan. The puran poli is usually 

served with a generous dollop 

of ghee and a bowl of plain milk 

to dunk the flatbread. Another 

accompaniment to this sweet 

preparation is a thin and spicy 

lentil curry. 

Holi falls on March 1st and 2nd this year. If you’re in India, 

don’t miss trying out some of these festive sweets, most of 

which are made as special treats for Holi. 

48

HOLI FOOD 

เมื่อลมหนาวพัดผ่านไป ก็ถึงเวลาแห่ง 

การเฉลิมฉลองเทศกาล “โฮลี” ถ้าจะ 

ว่ากันตามจริง เทศกาลโฮลีของชาว 

อินเดียทางตอนเหนือดูเหมือนจะยิ่งใหญ่ 

กว่าเทศกาลดิวาลีเสียด้วยซ้ำ 

เทศกาลโฮลีฉลองกันสองวันสอง 

คืนติด ในคืนแรกหรือ โฮลิกา ดาฮัน 

ผู้คนจะมารวมตัวกันรอบกองไฟเพื่อ 

เป็นสัญลักษณ์แทนเหตุการณ์ที่พระวิษณุ 

ได้แผดเผาแม่มดชั่วร้ายโฮลิกา เป็นอีก 

ครั้งที่ทุกคนกำชัยเหนือความชั่วร้าย 

ส่วนชื่อของเช้าวันรุ่งขึ้นจะเรียกแตกต่าง 

กันไปตามสถานที่ของอินเดีย เช่น โฮลี 

รางวาลีโฮลี ดูลีวันดัน หรือปักวา 

ท้องถนนทุกสายเปลี่ยนเป็นลานสำหรับ 

การละเล่น ที่ทุกคนพากันปาผงสีและฉีด 

น้ำเล่นกันอย่างสนุกสนาน คล้ายกับ 

เทศกาลสงกรานต์ในเมืองไทย แต่เต็มไป 

ด้วยสีสัน 

หลังจากเหนื่อยมาทั้งวัน อาบน้ำ 

ล้างตัวให้เรียบร้อย เตรียมท้องไว้รอ 

งานเลี้ยงอาหารในยามค่ำคืนที่จะมาถึง 

ซึ่งมีให้เลือกทานหลากหลายทั้งคาว 

หวาน อร่อยจนลืมเคี้ยวกันเลยทีเดียว 

เทศกาลโฮลีจัดขึ้นวันที่ 1-2 

มีนาคมของทุกปี และหากมีโอกาสได้ 

สัมผัสวัฒนธรรมสาดสีแล้วละก็ 

อย่าลืมชิมอาหารอินเดียเลิศรส 

พร้อมกับของหวานเด็ดๆ ที่มี 

เฉพาะช่วงเทศกาล เพื่อร่วม 

ฉลองชัยชนะแห่งพระวิษณุเจ้า 

ด้วยกัน 

ตามเข็มนาฬิกา 

จากซ้ายบน 

ผู้คนต่างออกจากบ้าน 

มาร่วมเฉลิมฉลอง 

ประเพณีแห่งสีสันใน 

เทศกาลโฮลีของอินเดีย 

“บาง” อีกรูปแบบของ 

กัญชาที่ดื่มได้ตาม 

ธรรมเนียมดั้งเดิมของ 

เทศกาลโฮลีใน 

ช่วงฤดูดอกไม้ผลิ 

น้ำตาลจากธรรมชาติ 

ของอินเดีย ทำมาจาก 

มะพร้าวและอินทผลัม 

ให้วิตามินและเกลือแร่สูง 

กุจิย่า 

กุจิย่าเป็นเหมือนขนมจีบหวาน 

เป็นสัญลักษณ์ของเทศกาลโฮลีได้ดี 

ที่สุด แผ่นแป้งผสมจากแป้งหมี่ละเอียด 

ห่อไส้ที่ให้ความหวานด้วยน ้ำตาล 

ผลไม้แห้ง และโกยา หรือน้ำนมที่ต้มไฟ 

อ่อนๆ จนแข็งตัว จากนั้นพับเป็นครึ่ง 

วงกลม จับจีบที่ขอบอย่างประณีต 

แล้วทอดกรอบ จิ้มกับน้ำจิ้มรสหวาน 

ชาการ์ปารี 

ชาการ์ปารีรสหวาน หรือนามักปารี 

รสกลมกล่อม นิยมทานเป็นของว่างใน 

เทศกาลโฮลี แป้งขนมผสมกับแป้งหมี่ 

น้ำมันเนย นม น้ำตาล และเกลือ นวดจน 

ได้ที่ รีดแล้วตัดขอบเป็นแผ่นกลมบาง 

หรือทรงข้าวหลามตัด นำไปทอดกรอบ 

หากชอบหวานก็ทานกับน้ำตาลอ้อยได้ 

ส่วนนามักปารีจะใส่เทียนขาว เมล็ดยี่หร่า 

บางครั้งใส่พริกป่นด้วย ขนมทั้งสอง 

อย่างนี้จะทำในปริมาณมากเพื่อ 

ให้ทานได้หลายวันระหว่าง 

และหลังเทศกาลโฮลีในรัฐ 

คุชราตและมหาราษฏระ 

ทันได 

คือเครื่องดื่มสำหรับหน้าเทศกาลโฮลี 

อย่างแท้จริง ทันไดเป็นลาสซีโยเกิร์ต 

ผสมจากนม น้ำตาล ผลไม้แห้ง และ 

เครื่องเทศอย่างหญ้าฝรั่นและกระวาน 

เสริมด้วยดอกและใบกัญชาปั่นละเอียด 

เล็กน้อย เรียกว่า “บาง” ดื่ม “ทันได” 

แล้วเพลิดเพลินไปกับเสียงเพลงภารตะ 

เครื่องดื่มชนิดนี้เป็นที่นิยมในรัฐราช 

สถานและอุตตรประเทศ แน่นอนว่าก็มี 

ทันไดที่ไม่ผสม “บาง” เช่นกัน แล้วมันจะ 

ไปสนุกอะไรล่ะ 

ดาฮิ บาลา 

มาลดระดับน้ำตาลในเลือดกันเล็กน้อย 

เริ่มจากการเตรียม “ชาต” หรือก้อนถั ่ว 

เลนทิลทอด เสิร์ฟกับโยเกิร์ตข้นตีให้นุ่ม 

อาจรับประทานคู่กับ ชัตนีย์ (ซอสอินเดีย 

รสหวานเปรี้ยวจากมะขามและน้ำตาล 

อ้อย) หรือจะเป็นชัตนีย์เผ็ดที่ผสมพริก 

ผักชี หรือมินต์ ก็เข้ากันดี 

ปูรัน ปูลิ 

ในรัฐมหาราษฏระ ปูรัน ปูลิ เป็นอาหาร 

หลักในเทศกาลโฮลี เริ่มจากนำน้ำตาล 

อ้อยและเมล็ดถั่วเขียวซีกเลาะเปลือก 

เคี่ยวเป็นซอส ปรุงรสด้วยกระวานและ 

จันทน์เทศ ทาซอสลงบนแผ่นแป้งสาลี 

นำมาย่างกระทะ เสิร์ฟพร้อมกับน้ำมัน 

เนยชามโตและนมจืดสำหรับจิ้มจุ่ม ส่วน 

ใหญ่เราจะเห็นแกงกะหรี่ถั่วเล็นทิลรส 

หวานวางคู่อยู่กับปูรัน ปูลิเสมอ 

50

CHUDAREE DEBHAKAM 

x 

After abandoning an early career using her 

skills a food analyst, our Top Chef winner finds 

contentment in a professional kitchen using 

her talents to create exciting cuisine. 

Photos Wichit Kongsiangsung 

Words Phoowadon Duangmee 

52 

53


When Chudaree Debhakam 

started her culinary career 

at fine dining restaurant, 

the Water Library at 

Chamchuri Square in Bangkok, it was 

a lesson in misplaced confidence. As 

a trained food scientist, she was quite 

sure that knowledge would translate to 

complimentary abilities in the kitchen. 

Above 

Vino with a view at Scarllett 

Wine Bar and Restaurant. 

“I was assigned to do a glass 

of beetroot juice,” Chudaree 

remembers. Known as “Tam” 

with friends and family, she 

recalled the days of being young 

and naïve. “I ran the beetroot 

through the juicer and left a 

visual hell of red splats all over 

the kitchen wall. The sous chef 

asked me to leave the restaurant 

right away. I broke down in tears 

and vowed that I would learn how 

to prepare food properly.” 

That determination led to New 

York City and the Professional 

Culinary Arts programme at the 

International Culinary Center. 

After graduation she cut her 

teeth as a sous chef at Blue Hill 

at Stone Barns – an acclaimed 

Top 

Top Chef Thailand winner 

prepares Grilled Tiger Prawns 

with Charred Romesco. 

farm-to-table restaurant north of 

New York City. There she learned 

to combine the art and science 

of food preparation. The upscale 

restaurant’s acclaimed chef, Dan 

Barber, is recognised as an early 

practitioner of the farm-to-table 

movement. When Chudaree came 

back to Thailand, she felt like she 

finally returned as a chef. 

Last year, she won Top Chef 

Thailand in its premier series on 

the One 31 cable network. Battling 

it out amidst crazed cooking 

drama, the 24-year-old was the 

youngest contestant and walked 

away from the network show 

with a cheque worth 1,000,000 

baht. Like the original “Top 

Chef” reality show in America, 

Chudaree competed against 14 

aspiring chefs and was grilled 

by judges like old school chef 

Willment Leong and Thailand’s 

celebrity chef Suphamongkol 

Suphaphiphat. 

Life has now taken a worthy 

turn. Before, scant knowledge 

made her splatter the kitchen wall 

red with beetroot juice, but now 

honed skills resulted in a win of a 

million baht in a cooking contest. 

“I was supposed to be a food 

analyst working in the laboratory, 

trying to improve food safety 

and flavour,” says Chudaree, 

who graduated in Nutrition and 

Food Science at the University of 

Nottingham, England. It can be 

said that she found the idea of 

living off a job in food analysis 

unappealing. Why, just look at 

what she would deal with: a 

cold and quiet laboratory with 

folks in white outfits, for one. 

Then there are microbes to study 

and food additives and artificial 

flavours – no wonder being a 

food scientist job is not her cup 

of tea. She was once captain of 

her basketball team; a fact that 

wasn’t mentioned on the reality 

show. The sport encouraged Tam 

to move quickly in unexpected 

directions and enjoy chasing a 

challenge and the ball, of course. 

“I followed my passion for 

cooking and it lead me to other 

side of the food industry; to a 

kitchen with a chopping board 

and heat. I like the ambience 

of the kitchen,” says Chudaree. 

“Food analysis is too scientific, 

leaving no room for art. Cooking 

is a blend of art and science. In 

the kitchen, imagination and 

54


creativity play a part when you 

want to create a menu. However, 

you can’t throw whole ingredients 

into a pot all at once to make a good 

stock. You need to think scientifically 

when you start cooking up relevant 

flavour and body.” 

Top Chef showed Chudaree’s 

imaginative concepts, with liberal 

views when it comes to cooking. 

In the final episode of Top Chef 

Thailand, she duelled with female 

chef Phattanant Thongthong 

using everyday ingredients. She 

added a sizable piece of blood 

curd into her fish soup. The 

blood curd was a mistake and 

considered by judges to be an odd 

pairing of proteins. Nevertheless, 

it (Top Chef Thailand) indicated 

that she is a big fan of underdog 

ingredients and the unsung hero 

too – and bold when it comes 

to pushing an ordinary and 

overlooked ingredient and giving 

it a new culinary perspective. 

So for the main course, she 

made “Beef Two Ways,” of beef 

belly and lengua – beef tongue. 

“Beef belly is an undercut piece 

from over the belly of the cow. It’s 

cheap, tough and chewy,” noted 

chef Suphamongkol Suphaphiphat, 

one of the judges who commented 

on chef Tam’s dish. “If you can 

make it tender, you’re awarded 

with big fat flavour. Chef Tam 

did well with her beef belly,” the 

judge concluded. 

Nevertheless, it (Top Chef Thailand) indicated that she 

is a big fan of underdog ingredients and the unsung hero 

too – and bold when it comes to pushing an ordinary 

and overlooked ingredient and giving it a new culinary 

perspective. 

Top 

Scarlett Wine Bar 

and Restaurant, 

Pullman Bangkok 

Hotel 

Below 

Chicken Liver 

Mousse with spiced 

Tamarind and 

Grilled Sourdough 

is presented 

by Chudaree 

Debhakam. 

She battled against professional 

chefs and stayed on top with cheap, 

but not cheap - looking ingredients 

like “ma kwaen,” a type of black 

rice with a wild pepper with tangy 

end taste, “pony fish,” the “katuk 

plant,” phak waan in Thai and 

“bai bua bok (pennywort)” – 

among some of the affordablypriced 

ingredients. 

“I don’t need fancy ingredients 

to cook up fancy food,” she added. 

“Local and seasonal ingredients are 

the best, and the rest is all about the 

cooking technique.” 

At the International Culinary 

Center, Chudaree, along with her 

classmates were trained on classic 

French cuisine techniques with a 

farm-to-table concept that sourced 

ingredients from nearby producers. 

She immersed in traditional cooking 

techniques and discovered the strong 

ties between agriculture and cuisine. 

“We travelled a lot to farms, got 

exposure to farmer’s markets and 

talked to local producers and 

butchers working on the quality of 

ingredients and flavours. There is a 

season for everything.” 

This chef listens to culinary 

wisdom to take her cooking to new 

heights. “For the best in taste, I 

only buy available ingredients that 

are in season and hopefully grown 

in local areas,” confirms Chudaree. 

Her tasting menus served on the 

reality TV show held much promise 

and the audience got to hear about 

the ideas and stories behind her 

dishes. But are those meals that she 

prepared what she actually makes 

for herself, we wonder? 

“No, I don’t cook such meals for 

myself,” she affirmed. “At the end of 

the day, after a long hour of cooking 

in a kitchen, I will go for nothing 

fancy – just something simple. A 

bowl of rice topped with “phad ka 

phrao moo” (spicy stir-fried pork 

with holy basil leaves) and a fried 

egg will do.” 

Meanwhile, Chudaree continues 

travelling around Thailand in search 

for inspiration and exposure to local 

taste and flavour, including common 

ingredients with bold characteristics. 

With cooking techniques – classic 

and modern (and even avant-garde), 

she wants to take a local ingredient 

to a new taste perspective. 

Now at Scarlett Wine Bar and 

Restaurant, at the Pullman Bangkok 

Hotel, our Top Chef Thailand winner 

offered Fah Thai magazine two 

tasting menus – an entrée of 

“Chicken Liver Mousse with Spiced 

Tamarind and Grilled Sourdough” 

and “Grilled Tiger Prawns with 

Charred Romesco,” complete with 

grilled greens and a prawn reduction 

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56


Her chicken liver mousse offers 

real rich liver with a texture that’s 

oh-so-smooth. The spicy tamarind 

sauce topping the entrée is probably 

inspired by “namjim jaew” (a 

much-loved and classic spicy, 

tangy sauce that Thais have with 

roast pork belly). All in all, the liver 

mousse, with dried chilli smacks on 

your tongue and keeps you eating 

- making it a perfect degustation 

start. The grilled tiger prawns, 

complemented by grilled vegetables, 

is just as sensational. 

So it just begs the question as 

to when she’ll have her own place. 

From the first to the final episode of 

Top Chef Thailand, ‘Chef Tam’ was 

celebrated as the youngest celebrity 

chef, with time being in her favour. 

People keep asking when she’ll have 

her own restaurant – as they can’t 

seem to wait a minute longer to 

try her dishes after watching them 

served to the judges on TV. She, 

however, remains tight-lipped. 

“I cannot yet stay put. Having 

my own restaurant requires it,” the 

talented chef said as she pointed out 

the restrictions. “I enjoy travelling 

from one place to another in search 

of inspiration for cooking.” 

Recently, Chudaree did a pop-up 

dinner project with her team. “This 

conceptual dining experience offers 

new tasting menus – which are 

based on a particular ingredient or 

theme… coffee or black chicken, for 

example,” she explains. “The project 

will be hosted in different places, 

and will last for a week.” 

Definitely, our young chef 

loves the great sense of discovery 

that comes from experimenting, 

testing, trying and creating new 

dishes. Call it a kind of research and 

development, but one that’s outside 

of a food laboratory. 

ชุดารี เทพาคำ หรือ เชฟ “ตาม” ได้รับบท 

เรียนตอนเริ่มทำงานสายอาหารที่ร้าน 

อาหารชื่อดัง วอเตอร์ ไลบรารี่ ที่จามจุรี 

สแควร์ กรุงเทพมหานคร ว่าความมั่นใจ 

อาจอยู่ผิดที่ผิดทางได้ 

“เราได้รับมอบหมายให้ทำน้ำบีทรูท” 

เชฟตามนึกย้อนถึงเมื่อครั้งยังอ่อนทั้งวัย 

และประสบการณ์ “ก็ปั่นบีทรูทในเครื่องปั่น... 

แต่จบตรงที่ครัวแดงเถือกไปหมด น้ำบีทรูท 

เปื้อนกำแพงทั้งครัว แล้วซูส์เชฟก็บอกให้ 

ลาออกจากร้านอาหารเดี๋ยวนั้นเลย 

ตามร้องไห้อย่างหนัก แล้วสาบานว่าต้อง 

เรียนทำอาหารแบบจริงจังให้ได้” 

ความตั้งใจพาชุดารีไปสู่กรุงนิวยอร์ก 

เรียนหลักสูตรศิลปะการทำอาหารเพื่อ 

วิชาชีพที่ศูนย์ศิลปะการประกอบอาหาร 

นานาชาติ หลังจบการศึกษาก็ได้เริ่ม 

ชีวิตการเป็นซูส์เชฟที่ บลู ฮิลล์ แอ็ท 

สโตน บาร์นส ร้านอาหารฟาร์มทูเทเบิ้ล 

ที่ได้รับการยอมรับอย่างกว้างขวาง 

ภายใต้การดูแลของเชฟ แดน บาร์เบอร์ 

ผู้ริเริ่มกระแสอาหารฟาร์มทูเทเบิ้ล 

หลังจากนั้นชุดารีก็กลับมายังไทยใน 

ฐานะเชฟอย่างเต็มภาคภูมิ 

ปีที่แล้ว เชฟตามได้รับชัยชนะใน 

รายการท็อป เชฟ ไทยแลนด์ ซีซั่นแรก 

เธอฟันฝ่าดราม่าทำอาหารอันเร่าร้อน 

ด้วยอายุเพียง 24 ปี ซึ่งถือเป็นผู้เข้าแข่งขัน 

ที่อายุน้อยที่สุดในรายการ เชฟตามต้อง 

แข่งขันกับเชฟอีก 14 คนที่ต่างก็มีความ 

มุ่งมั่นไม่แพ้กัน อีกทั้งยังถูกกดดันจาก 

คณะกรรมการรุ่นเกจิ 

ชุดารีจบการศึกษาหลักสูตรวิทยา 

ศาสตร์การอาหารและโภชนาการจาก 

มหาวิทยาลัยน็อตติงแฮม ประเทศ 

อังกฤษ ทว่าความรักที่มีต่อการทำ 

อาหารได้พาเธอไปยังอีกฟากหนึ่ง สู่ห้อง 

ครัวที่มีเขียงและเครื่องไม้เครื่องมือประกอบ 

อาหารรายล้อม สำหรับเธอ การทำอาหาร 

เป็นการหลอมรวมศิลปะและวิทยาศาสตร์ 

เข้าด้วยกัน “จินตนาการและความคิด 

สร้างสรรค์มีบทบาทในการสร้างเมนูใหม่ 

แต่เราก็ไม่สามารถโยนส่วนผสมทุกอย่าง 

ลงในหม้อทีเดียวได้ เราต้องคิดอย่าง 

นักวิทยาศาสตร์ตั้งแต่เริ่มทำอาหารเพื่อ 

ให้ได้รูปและรสตามที่ต้องการ” 

รายการท็อป เชฟ ไทยแลนด์ ดึง 

ความคิดสร้างสรรค์ของเธอออกมา และ 

เชฟตามขึ้นเป็นที่หนึ่งด้วยส่วนประกอบ 

อาหารราคาถูกแต่ดูแพง เช่น มะแขว่น 

หรือข้าวดำกับพริกป่าที่มีรสชาติ 

ค่อนข้างแรง ปลาแป้น ผักหวาน และ 

ใบบัวบก อาหารที่เชฟตามรังสรรค์ขึ้นมา 

ในเมนูอาหารล้วนแล้วแต่ประสบความสำเร็จ 

ทั้งสิ้น จนคนอดสงสัยไม่ได้ว่า แล้วอาหารที่ 

เชฟตามทำทานเองเป็นอย่างนี้หรือเปล่า 

เชฟตามยืนยันว่า “ไม่ค่ะ สุดท้ายแล้ว 

หลังจากที่อยู่ในครัวมาทั้งวัน เราไม่ได้ 

อยากกินอะไรหรูหราหรอกค่ะ แค่ข้าวผัด 

กะเพราหมูไข่ดาวก็พอแล้ว” 

แน่นอนว่าเชฟอายุน้อยของเราคนนี้ 

รักการค้นพบ การทดลอง และการพยายาม 

เพื่อสร้างสรรค์อาหารจานแปลกใหม่ 

ถือได้ว่าสิ่งที่เธอทำเป็นงานวิจัยและ 

พัฒนาอย่างหนึ่งก็ว่าได้ แค่เป็นปฏิบัติ 

การณ์นอกห้องทดลองเท่านั้นเอง 

บน 

ท็อป เชฟ ไทยแลนด์ 

ชุดารี เทพาคำ กับความ 

หลงใหลในศิลปะการทำ 

อาหาร โดยเธอไม่ลืม 

ผนวกวิชาการฟาก 

วิทยาศาสตร์ที่เธอ 

ร่ำเรียนมาควบคู่ 

ไปด้วยกัน 

ล่างซ้าย 

บรรยากาศร้าน 

Scarlett Wine Bar 

and Restaurant ใน 

โรงแรมพูลแมนกรุงเทพ 

ที่เชฟตามโชว์ฝีมือการ 

ปรุงอาหารให้ทีมฟ้าไทย 

ได้ลิ้มลอง 

58

THAI FOOD SCENE 

Food 

Scene: 

Followers of hip eats might start to find listings passe. 

Real foodies, those who live and breathe food alone, 

are seeking something more significant and meaningful 

beyond the story of a tasty dish. To get their appetites 

going, they may have to revisit the past. 

Words Sirin P Wongpanit 

Photos Permboon Wongpanit 

60 

61


For the latest in the Thai food scene, 

the loudest hum might just come 

from the North. The earth that 

nurtures growth there is being 

re-explored, while old stories on cooking 

are dusted off and retold. Creative dishes 

are portrayed by enlightened chefs who 

now ask different questions that relate 

to a really distant past. From boundless 

ignorance comes this learning that turns 

into a great treasure of culinary knowledge. 

“It was a tipping point in my 

life, when I was deep in the jungle 

and learnt that I knew absolutely 

nothing, not even how to survive 

for a day,” says Chef Kongwuth 

“Kong” Chaiwongkachon, the 

chef owner of one of Thailand’s 

hottest table, Locus Native Food 

Lab, that is in the middle of 

nowhere Chiang Rai. “That fact 

gave me a new mind set. I thought 

I knew everything being a city 

boy and all that - but that trip 

provided me with the reality that 

I really knew so little. And here 

I am, searching for new things 

everyday by learning from the 

wisdom of the locals.” 

This time, new learning involves 

age-old knowledge beyond how 

locals forage for food using old 

ways of thinking and methodology. 

It is a more localised way to eating 

what’s in season as markets up 

north change their produce and 

food every two weeks and in turn 

determines the change in menus. 

Thailand has seen a lot of 

food transformations in the past 

decades. Now we’re moving past 

the series of the tasty foreign 

influx, the gentrification of menus, 

buzz words like ‘organic,’ ‘housemade,’ 

‘artisanal,’ ‘sustainable,’ 

and sprinklings of ‘farm-to-table.’ 

We have somehow come of age 

and coming around to our roots, 

resulting in more mature foods 

on the table. In other words, more 

Top 

Chef Kongwuth 

Chaiwongkachon 

plates his creations. 

Left 

The rustic ambience 

of Locus with its 

open kitchen. 

Opposite Page, 

Clockwise 

Thai northern style 

herbal, yellow rice 

with young chicken. 

Smoked Tomme 

Cheese from Chiang 

Rai with local 

sausages and herbs. 

The tender parts 

of a young banana 

trunk in curry 

served as a contrast 

to the crispy clear 

noodles. 

The French 

technique of making 

a consomme is 

adapted for Yam Gin 

Gai, a spicy chicken 

broth that’s famous 

in the Thai north. 

real and unpretentious. Foods in 

Thailand have always been packed 

with variety and diversified through 

creativity. But now the most exciting 

thing happening is the combination 

of earnest searches for knowledge in 

the chef world, coupled with the rise 

of enlightened eaters. 

Part of this new way of old 

food is the revival of ancient 

recipes, which happened three 

years ago in an old shophouse in 

Bangkok’s Old Quarter. A former 

Thai head chef at the then Four 

Seasons Bangkok quit her job and 

pursued her dreams. “I wanted 

to create Thai food of a new 

era,” says Ann Khanarak of Thai 

Cooking by Ann Khanarak. “In my 

years of cooking Thai food, I have 

always wanted to present them 

in new ways, but with true Thai 

tastes and all edible ingredients – 

not carving pumpkin and making 

rose petals from tomato skins. 

Thai food can be interesting since 

they derive from ancient recipes 

and there are so many elements 

we did not know, just because we 

never searched for it.” 

At Ann’s Chef’s Table, many 

forgotten herbs - all arranged like 

floral bouquets - are served with 

an ample bowl of relish, and wellrounded 

curries served colourfully 

in old-style ceramics. Side dishes or 

appetisers - something as ordinary 

62


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


Where 

to eat 

Chiang Rai 

LOCUS NATIVE FOOD LAB 

A 10-course Thai degustation (mostly revived from 

forgotten Northern dishes) by Chef Kong with an 

entirely new menu each month. Dishes are determined 

by seasons, which in turn determine the local 

ingredients. The special thing about this place is the 

deconstructing of each local dish and presentation that 

sometimes require haute French cooking techniques. 

Advanced reservation is a must. Address: 171/24 Baan 

Santarnlhuang, Tambon Rim Kok, Amphur Muang, 

Chiang Rai, Thailand, T: +66 (0) 86 881 7299, 

facebook.com/locusnativefoodlab 

Chiang Mai 

VILLA MAHABHIROM 

Revival of Thai traditional 

old recipes. Thai-style 

alfresco lunch by the pool 

with interesting dishes 

such as ‘stir-fried sticky 

rice with dried anchovies, 

crispy fried ‘climbing 

wattle’ or cha-om with 

salad dressing, dried version 

of pork and eggs braised in 

five spices and a new version 

of the famous durian and sticky 

rice, this time in coconut durian 

mousse. Address: 62 Moo 10, Tambon 

Suthep, Amphur Muang, Chiang Mai, 

Thailand, T: +66 (0) 53 271 200, 

villamahabhirom.com 

THE IRONWOOD 

Quality ingredients are sourced, 

with twists in Thai and western 

recipes plus the English cottage 

vibe makes this place a popular 

sanctuary in Mae Rim district of 

Chiang Mai. Try their ‘shrimp 

paste rice’ with sweet pork infused 

with ‘ma kwaen’ or Thai northern 

Sichuan pepper, and a salad of phak 

kood, an edible fern. Address: 592/1 

Mae Rim - Samoeng Highway, Mae 

Ram, Mae Rim, Chiang Mai, Thailand, 

T: +66 (0) 81 858 3555, 

facebook.com/theironwoodmaerim 

Bangkok 

BAREFOOD BANGKOK 

Believers in the responsible food movement and 

within the network of the crafted foods community in 

Bangkok, Barefood is a project run by Chef Edoardo 

Bonavolta and Taksina Nuangsri. They create vegan 

cheeses from assorted nuts, make pickles and plantbased 

products. To network with like-minded 

individuals, workshops on crafted and plant-based 

foods are offered. Address: 26 Sukhumvit 61, Bangkok, 

Thailand, barefood.live, facebook.com/barefoodbangkok 

BAD BOY VALLEY 

Set menu served in an “Alice in Wonderland” ambience, hidden deep in 

the woods. The entire place is a jungle of fantasies with the eclectic and 

personal collections of the owners - ranging from invaluable antiques 

and taxidermy. Their food is equally fancy with over-the-top flower 

garnishes. Only prix-fixe menus are available, with accommodations in 

their antique-strewn rooms. Address: Wat Phraphutthabat Si Roi, 

Mae Rim, Chiang Mai, Thailand, T: +66 (0) 62 474 1656 

66


เทรนด์ตามลิ้มลองอาหารสุดฮิปกำลัง 

จะเอ้าท์ เมื่อกลุ่มคนรักอาหารตัวจริง 

แบบที่หายใจเข้า-ออกเป็นอาหาร กำลัง 

แสวงหาอาหารจานที่มีความหมาย 

มากกว่าแค่รสชาติถูกปาก ภาคเหนือดู 

เหมือนจะตอบโจทย์นี้ได้อย่างลงตัว 

พร้อมกับการสร้างสรรค์อาหารจาน 

ใหม่ๆ ที่ผสมผสานวัฒนธรรมที่น้อยคน 

นักจะรู้จัก 

เชฟก้องวุฒิ ชัยวงศ์ขจร เจ้าของ 

ร้าน Locus Native Food Lab ใน 

เชียงราย เล่าว่าเขาได้มีโอกาสไปเดินป่า 

จนทำให้รู้แจ้งว่า จริงๆ แล้วเขาแทบจะ 

ไม่รู้อะไรเลยเกี่ยวกับเรื่องอาหาร 

ทัศนคติของเชฟก้องเปลี่ยนไป เขาเริ่ม 

เรียนรู้จากภูมิปัญญาท้องถิ่นที่ได้พบเจอ 

วงการอาหารไทยเปลี่ยนแปลงอยู่ 

ตลอดเวลา แต่สิ่งที่ไม่เคยขาดหายไปคือ 

ความหลากหลายและความคิดสร้างสรรค์ 

ซึ ่งตอนนี้ได้ผนวกเข้ากับแรงกระหาย 

ความรู้ที่นักชิมต่างสรรหา จนเป็นที่มา 

ของตำราอาหารไทยโบราณที่ปรากฏ 

โฉมขึ้นอีกครั้ง นี่เป็นอีกเหตุผลหนึ่งที่ 

แอน คณารักษ์ ลาออกจากการเป็นเชฟ 

โรงแรมชั้นนำระดับโลก เพื่อหันมาสร้าง 

อาหารไทยยุคใหม่ โดยใช้ส่วนผสมและ 

ตำรับโบราณ 

ที่ร้าน Chef’s Table ของเชฟแอน 

สมุนไพรที่หลายคนหลงลืมได้รับการจัด 

เป็นช่ออย่างละเมียด เสิร์ฟพร้อมกับ 

แกงสีสันงดงามในชามกระเบื้องแบบ 

ดั้งเดิม แม้แต่อาหารเรียกน้ำย่อยแสน 

ธรรมดาอย่าง หมี่กรอบ ก็ได้รับการ 

แปลงโฉมให้สง่างามพร้อมกับรสชาติ 

อร่อยจนลืมหายใจ ปลุกกระแสการ 

สรรค์สร้างอาหารไทยให้เทียบเท่า 

อาหารฝรั่งเศสหรืออิตาเลียนได้ไม่แพ้กัน 

วรัตต์ วิจิตรวาทการ ผู้บุกเบิกกระแสกาแฟคราฟต์ 

และผู้ก่อตั้งร้าน Ohana ที่ปัจจุบันขยายเป็นร้านอาหาร 

Roast และร้านกาแฟ Roots หรือแม้แต่ Commons คอม 

มิวนิตี้มอลล์ที่เปิดโอกาสให้ทั้งเชฟและนักชิมได้เลือกสรร 

และเสาะหาอาหารที ่ดีที่สุด ได้เรียนรู้ถึงเรื่องราวเบื้องหลัง 

อาหารแต่ละจานอย่างถ่องแท้ ซึ่งเป็นอะไรที่มากกว่า 

รสชาติอันโอชะ 

คุณวรัตต์ บอกว่า ร้านอาหารจำนวนมากเสนอ 

อาหารเพียงไม่กี่อย่าง เพื่อให้ลูกค้าย้อนรอยกลับไปหา 

ต้นกำเนิดของรสชาตินั้นๆ ได้ เช่น คาเฟ่นมถั่วเหลืองที่ 

คนทานจะรู้ได้ว่าถั่วแต่ละเมล็ดมาจากไหน 

เมื่อผู้บริโภคต้องการประสบการณ์การทานอาหาร 

อันตื่นเต้นแปลกใหม่ ร้านอาหารในไทยจึงปรับตัว สืบค้น 

เรื่องราว สร้างแรงบันดาลใจให้กับสังคม รักษาสิ่งแวดล้อม 

และรื้อฟื้นตำรับอาหารโบราณทั้งระบบ อาหารต้อง 

แปลกใหม่ แต่คงไว้ซึ่งรากเหง้า ผสมผสานศิลปะท้องถิ่น 

แบบดั้งเดิม 

เชฟก้องกล่าวว่า ขุมทรัพย์ที ่เขาค้นพบล้วนแล้วแต่ 

มาจากคนเฒ่าคนแก่ เขาถามผู้รู้อยู่เสมอ จนทำให้รู้ว่า 

ทุกอย่างเชื่อมโยงถึงกันหมด ไม่ว่าจะเป็นการเปลี ่ยน 

ฤดูกาล ผักที่งอกใหม่ ส่วนผสมที่แตกต่าง ทั้งหมดนี้ 

ทำให้การปรุงอาหารน่าตื่นเต้นยิ่งกว่าที่เคย 

ตามเข็มนาฬิกา 

จากบนสุด 

ชีสที่ทำจากถั่วและผักดอง 

แบบต่างๆ กำลังเป็น 

เทรนด์ใหม่ล่าสุดเวลานี้ 

ปลาแห้งแตงโม 

อาหารโบราณที่เรียก 

ความสดชื่นได้เสมอ 

ข้าวกั้นจิ้นในแบบฉบับ 

ของเชฟก้องวุฒิ 

พล่ากุ้งแม่น้ำ จานหลัก 

จากหุบเขาคนโฉด 

ข้าวเหนียวทุเรียนที่เสิร์ฟ 

ในมูสน้ำกะทิทุเรียน 

นักชิมห้ามพลาด 

Locus Native Food Lab 

รายการอาหารพิเศษ 10 เมนู (ส่วนใหญ่ 

เป็นอาหารเหนือเก่าแก่) โดยเชฟก้อง 

อาหารแต่ละจานขึ้นอยู่กับฤดูกาลโดยใช้ 

ส่วนผสมท้องถิ่น แต่ละจานสร้างสรรค์ 

และนำเสนอแปลกใหม่ จำเป็นต้องสำรอง 

ที่นั่งล่วงหน้า 

171/24 บ้านสันทางหลวง อำเภอเมือง 

เชียงราย, +66 (0) 86 881 7299, 

facebook.com/locusnativefoodlab 

Villa Mahabhirom 

การกลับมาของสูตรอาหารไทยดั้งเดิม 

เสิร์ฟริมสระน้ำ มีเมนูน่าสนใจมากมาย 

ไม่ว่าจะเป็น ข้าวเหนียวผัดปลากระตัก 

ชะอมทอดกรอบกับน้ำสลัด หมูและไข่ตุ๋น 

เครื่องเทศห้าชนิด และข้าวเหนียวทุเรียน 

62 หมู่ 10 อำเภอเมือง เชียงใหม่, 

+66 (0) 53 271 200, villamahabhirom.com 

The Ironwood 

ส่วนผสมที่คัดเลือกมาอย่างดี ดัดแปลง 

ผสมผสานทั้งตำรับไทยและตะวันตก พร้อม 

กับบรรยากาศชนบทประเทศอังกฤษ จนได้ 

รับความนิยมอย่างมากในแม่ริม จังหวัด 

เชียงใหม่ ต้องลองข้าวคลุกกะปิ เคียงด้วยหมู 

หวานที่ปรุงด้วยมะแขว่นและสลัดผักกูด 

592/1 แม่ริม – ถนนหลวงสาเมือง 

อำเภอแม่ริม เชียงใหม่, 

facebook.com/theironwoodmaerim 

Bad Boy Valley 

อาหารเซ็ตเมนูท่ามกลางบรรยากาศแมกไม้ 

เหมือนอยู่ในแดนมหัศจรรย์ ประดับด้วย 

ของสะสมจากหลายยุครวมกัน ตั้งแต่ของ 

เก่าล้ำค่า ไปจนถึงสัตว์สตัฟฟ์ อาหารก็ 

เด็ดไม่แพ้กัน ประดับด้วยดอกไม้ 

สวยงาม มีบริการเพียงเมนูชุดเท่านั้น 

หรือสามารถค้างคืนที่นี่เลยก็ได้ 

วัดพระพุทธบาทสีรอย อำเภอแม่ริม เชียงใหม่, 

+66 (0) 62 474 1656 

Barefood Bangkok 

โครงการของเชฟ Edoardo 

Bonavolta และ ทักษิณา เนื ่องศรี 

ที่ต้องการสร้างเครือข่ายอาหารที่รับ 

ผิดชอบต่อสังคม ผลิตชีสมังสวิรัติจาก 

ถั่วธัญพืช ทำผักดอง และอาหารที่มีพืช 

เป็นส่วนประกอบหลัก พร้อมกับสร้าง 

เครือข่ายสมาชิกที่ชื่นชอบเวิร์กช็อปการ 

ทำอาหารประเภทนี้ 

26 สุขุมวิท 61 กรุงเทพฯ, 

+66 (0) 98 924 6995, barefood.live 

68

CHENGDU 

Chengdu 

It 

In a cuisine-rich place like Chengdu, no 

reservations are necessary to eat well — 

as long as you have no reservations 

Yourself 

in eating its bold, fiery food. 

Words & Photos Mark Pochaw 

70 

71

CHENGDU 

We arrived in Chengdu late evening, weary travellers with 

growling stomachs. It was close to 9 o’clock at night, the 

dreaded hour when you just have to take your chances for 

any decent meal. But we were excited to be in a city lauded 

for its culinary culture and dramatic landmarks. While Chengdu served 

as the base, we were also taking advantage of its gateway to some of the 

more ancient and beautiful parts of China. 

Any visit to Chengdu includes 

pandas, the giant Buddha image 

at Leshan, and the awe-inspiring 

height of Mount Emei. But it’s what 

we can eat going from place to 

place that fuelled our anticipation. 

We were told that the simplest 

pedestrian bowl of noodles is just 

as delicious and executed with as 

much technical prowess as Chengdu 

haute cuisine. Our group decided to 

just explore and see where it took 

us, the only must-eat item being 

the famous Mapo Tofu. That, we 

ordered and sampled practically 

every place we visited. 

We retained a local tour guide for 

exactly one reason: in addition to his 

recommendations for local eateries, 

we needed an interpreter for our 

culinary adventures. We wanted 

to be able to walk into any local 

establishment and ask or request 

anything without a language barrier. 

Right, Top to Bottom 

Best of the season in 

Chengdu: bamboo 

shoots from Mount 

Emei. 

The local cuisine 

shows its creative 

side with a pork dish 

of Chinese bacon 

strips wrapped like 

a Mayan pyramid. 

Bottom Left 

To visit Chengdu 

also means a visit to 

the giant Buddha at 

Leshan. 

We weren’t looking for the most 

exotic items but wanted to be able to 

ask about the ingredients. It was 

a really good idea since the first 

snack we encountered were rabbit 

skulls, um, head, dunked in chilli oil. 

We wouldn’t have wanted to order 

that by mistake. 

Across the street from the 

hotel seemed a good choice for the 

first meal. Keep it simple, we tell 

ourselves and head to a mom-andpop 

eatery. However, a display of 

semi-wilted vegetables and other 

unrecognisable greens that marked 

the remains of the day didn’t seem 

promising. Our stir-fry dishes 

arrived with rice and the first bite 

revealed depth of flavour despite 

the simplicity of the cooking. 

A nondescript eatery with 

straightforward dishes whipped up 

quickly and delicious. Were we just 

lucky? No, that’s Chengdu. The first 

meal set the tone for the rest 

of our trip. Other fascinating 

seasonal vegetables started to 

appear. We heard tongue-twisting 

names, such as celtuce, osmanthus 

– all sounded so exotically new 

and, it turns out our guide Jay from 

yakpanda.com, who had trained to 

be a chef at one time, explained to 

us that the first item to master in a 

Sichuan chef’s training was how to 

make the right and proper “red oil”. 

Most dishes were intense colours 

of red, made so by the presence 

of dried chillies and the aromatic 

Sichuan peppercorns, with a final 

taste profile that’s balanced by 

dark vinegar and generous presence 

of peanuts. 

The first side trip was to 

Huanglongzi ancient town. 

Harking back to the Qing Dynasty, 

we walked through seven 

cobbled-stone streets and nine 

alleys with streams and water 

snaking through the village. 

Grandma vendors approached 

female visitors to sell crowns 

fashioned from dahlia flowers; 

72 

73

CHENGDU 

Right, Clockwise 

Always centrestage 

are red chillies on a 

soft tofu snack. 

Fresh straw 

mushroom buds in 

a typical Sichuan 

stir fry. 

Chengdu has an 

exhaustive list of 

noodles to try. 

Bottom Left 

Everyday 

Sichuan spices at 

a local shop. 

just like the colourful ones worn 

at a Swedish midsummer festival. 

Whether it was just a touristy 

gimmick or not, everyone looked as 

picturesque as the rest of the town. 

For lunch, we decided on a 

homey restaurant by the river. The 

menu consisted of baskets of no 

less than 30 varieties of seasonal 

vegetables. We sat by the river 

blissfully watching a fisherman 

working his catch. We learned 

it was river eel which were on 

display, live, in metal basins in 

front of the restaurant. Naturally, 

we ordered some, despite objections 

by one member of the group who was 

a devout Buddhist. The simple 

kitchen had several types of 

doubanjiang or douban set out. This 

spicy and salty bean paste worked 

as the essence in most dishes in 

Chengdu. When the dishes arrived, 

it was a feast of colours and tastes 

- all from only vegetables and some 

simple seasonings. The depth of 

flavour and the umami imparted 

by Chengdu culinary magic made 

every dish stand out, all done in the 

flaming heat of a wok. 

On to beautiful and misty Mount 

Emei, one of the four most sacred 

The depth of flavour and the 

umami imparted by Chengdu 

culinary magic made every dish 

stand out, all done in 

the flaming heat of a wok. 

Buddhist mountains in China. 

Stunning lush trees and waterfalls 

bring to mind the ink brush paintings 

done by scholars from centuries past. 

We stopped to indulge in a local 

habit of just hanging at the nearby 

teahouse, enjoying the taste of fresh 

mountain air and the scent of bamboo 

groves in a batch of young tea leaves. 

The leaves were also visually appealing 

as they remained suspended upright 

in the tea, looking like the bamboo 

leaves that surrounded us. The clicking 

sound of pumpkin seeds set the 

tone for a day in the life of Chengdu. 

Relaxing, spiritual, and gustatory. 

A side trip to the Leshan 

Giant Buddha can be included 

together with Mount Emei on a 

single trip. The Buddha is carved 

from a gigantic hill in terracotta 

colour at the confluence of 

three important Sichuan rivers. 

At 71 metres high with fingers 

measuring 8 metres long, the 

Buddha has shoulders larger than 

a basketball court where dozens 

of people can stand on. 

On the way there, we purchased 

some fresh picked bamboo shoots 

from an old woman laden with a 

basket full. Not quite knowing what 

to do after we bought them on a 

whim, we entrusted our acquisition 

to the cooks at the restaurant we 

selected for lunch. Simply stir-fried 

with salt and garlic, this variety 

had a slightly bitter bite to it, with 

the fresh fragrance of mountain 

flowers. Then we had our first taste 

of the famous Chengdu fish stew 

called Sichuan Oil-Boiled Fish or 

Shui Zhu Yu. Slices of delicate, flaky 

fish lies beneath a slick, intense 

bed of red chillies, Sichuan pepper, 

and boiling oil – this imparts that 

numbing sensation people refer to 

with Sichuan cuisine. This lightlypoached 

local fish is served with 

green vegetables and potato starch 

noodles, placed in a large bowl 

covered generously in a layer of 

chillies, ginger, green onion, garlic 

slices and cilantro. 

The Chengdu culinary scene 

is so vast in its offerings that we 

almost forgot to try the classic 

mapo tofu. This concoction of soft 

bean curd with douban is redder, 

and has the fires of hell sitting on 

your tongue. There’s an exhaustive 

list of noodles, like sweet water 

noodles served in a snack-size 

bowl with vinegar, classic dan dan 

noodles, and zajiang mian, a thicker 

wheat variety with soybean paste 

and dozens of other variations. 

The list goes on. The only thing we 

didn’t get to try was the hot pot and 

chuan chuan, Chengdu’s version of 

a hot pot, with of skewered meats 

and vegetables that’s conveniently 

cooked. But like most people, we’ll 

return because we can’t get enough. 

A CHINESE GUIDE TO THAILAND 

Tai Guo Zhi Nan or Thailand Guide is a 

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The image-driven contents open with an overview 

of Thailand followed by events and festivals, 

recommendations to the best places to 

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Chinese visitors. The guidebook is divided into 

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Distributed by Bangkok Airways at airports and 

travel agents in China, the guidebook is also 

available at select hotels and resorts in Bangkok, 

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lounges. The Guidebook also comes in a digital 

format via its website taiguoguidebook.com or 

scan the QR code on the cover. 

Published by MPMI Group Co., Ltd. 

Read Me 

Scan Me 

74

CHENGDU 

Words Mark Pochaw, N Acosta 

Photos Chengdu Food Tours 

STAYING ON THE SICHUAN 

EATING PATH… 

What else in Chengdu is there to 

try in its vast dining landscape? 

We ask Chengdu Food Tours, 

whose drool-worthy Instagram 

posts show a Sichuan food 

repertoire that reflects the scope 

of their dining itineraries, proving 

just how many options there are 

to discover. The CEO, or ‘chief 

experience officer’ Jordan Porter, 

gives his top recommendations 

for a well-rounded Chengdu food 

experience. 

A good bowl of streetside 

noodles. Porter points out 

that Chengdu noodle variations 

run the gamut in toppings and 

combinations but there are definitely 

two basic options: soup or dry. A 

good start would be beef or rib 

noodles in red soups or zajiang 

noodles, also generous in chilli oil 

and fried minced pork – both of 

which are easily found. 

Roast rabbit. “Rabbit is a 

huge part of Sichuan cuisine and it’s 

something I don’t think gets eaten 

at Sichuan restaurants outside of 

the province as often,” says Porter. 

But this is not to be confused with 

rabbit heads, one of the popular 

local snacks. 

Late night Chuan Chuan! 

Known as the Chengdu version 

of hot pot, skewers come most 

often cooked and already sitting 

in a master pot to serve, unlike a 

traditional hot pot that’s cooked 

at your table. Porter describes it 

as being “more than a meal – it 

occupies an important social and 

cultural space for local people. The 

word chuan means to skewer, or on 

sticks, and refers to the fact that all 

the meat and veggies are threaded 

onto sticks before being cooked so 

they are easy to retrieve - rather 

than tossed into the pot and fished 

out like in a normal hot pot.” 

This is more of a convivial and 

communal style of eating. 

“Of course, (enjoy) the 

bustling jovial atmosphere of 

hot pot with a group of friends,” 

Porter says with enthusiasm, 

referring to the traditional style. 

“Because Chengdu is an amazing 

city that’s not just full of incredible 

food and fresh produce, but an 

energetic and unpretentious food 

culture that permeates all aspects 

of society.” 

He has lived in Chengdu since 

2010 – and the company strongly 

believes in telling the stories of the 

city and using food as a vehicle for 

visitors to gain insight – and not 

just the food itself, but also its food 

culture. The result, says Porter, is 

an amazing experience of seeing 

what makes the place so special. 

“This is a rapidly developing city, 

but one that retains a relaxed 

feel, a great work-life balance 

and harbours a great number 

of subcultures that make it an 

interesting place. And mostly, 

people here are just nice!” 

Above, Clockwise 

Chengdu, a UNESCO 

City of Gastronomy, 

and the famous 

Anshun Bridge. 

Chengdu is known 

for an exhaustive 

list of noodle 

combinations. 

Chuan Chuan it in 

Chengdu! Meat and 

vegetable skewers 

called “chuan” sit 

in a spicy broth in a 

city where the food 

culture and leisure 

culture go hand-inhand. 

Left 

Sweet water noodles 

and pea starch 

noodles are popular 

all day snacks. 

WINS BEST PHOTOGRAPHY 

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WE ARE PROUD TO HAVE RECEIVED A PRESTIGIOUS 

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an awards ceremony in New York City. Find out more winners at 

www. thecontentcouncil.org/files/galleries/Pearl_Awards_2017_Winners.pdf 

Published by 

76 

Scan Me

CHENGDU 

เรามาถึงเฉิงตูเกือบสามทุ่ม ช่างเป็นช่วง 

เวลาที่ไม่ค่อยเป็นใจ หวั่นใจเล็กๆ ว่าจะมี 

โอกาสได้ลิ้มรสอาหารดีๆ สักมื้อทันไหม 

เพราะใครๆ ต่างพากันร่ำลือว่าเมือง 

เฉิงตูแห่งนี้ช่างรุ่มรวยไปด้วยวัฒนธรรม 

อาหารการกิน 

ก่อนไปเยี ่ยมชมหมีแพนด้า พระพุทธ 

รูปเล่อซาน และเขาเอ๋อเหมย กองทัพ 

ต้องเดินด้วยท้อง เราตัดสินใจตามใจ 

ปาก เพื่อทดสอบความจริงที่ว่าก๋วยเตี๋ยว 

ข้างถนนที่เฉิงตูจะเทียบเท่าอาหารชั้นสูง 

รสเลิศในภัตตาคารจริงหรือไม่ 

ร้านอาหารริมทางด้านหน้าโรงแรม 

น่าจะเป็นตัวเลือกที่ดีที่สุด ถึงแม้ว่าผัก 

จะเหี่ยวไปนิด บางอย่างก็ดูไม่ออกว่า 

เป็นอะไร ส่วนกระบวนการปรุงก็ดูจะ 

เรียบง่ายไปสักหน่อย แต่พอได้ลิ้มรส 

เท่านั้น ทีเด็ดอย่าบอกใคร หรืออาจจะ 

บังเอิญโชคดีเจอร้านอร่อย แต่อย่าลืม 

ว่าเราอยู่ในเฉิงตูนี่นะ พืชผักตามฤดูกาล 

แปลกตาเริ่มปรากฏให้เห็น พริกแห้งสีสัน 

สดใสน่ารับประทาน เติมด้วยความหอม 

จากพริกไทยเสฉวน ตัดรสด้วยน้ำส้ม 

สายชูหมักและถั่วลิสงเต็มจาน 

เริ่มต้นทริปนี้กันที่เมืองโบราณหัวหลง 

ในสมัยราชวงศ์ชิง เราเดินบนถนนปูลาด 

ด้วยพื้นหิน มีลำธารพาดผ่านหมู่บ้าน 

ผู้คนดูเหมือนหลุดมาจากเทพนิยาย 

กลมกลืนไปกับบ้านเรือนแบบตะวันตก 

สไตล์เสฉวน เราพักทานอาหารกลางวัน 

ที่ร้านอาหารนั่งสบายริมแม่น้ำ มองชาว 

ประมงหาปลา บนโต๊ะอาหารมีตะกร้าผัก 

กว่าสามสิบชนิด ตามด้วยเมนูผักอีก 

มากมายที่ปรุงด้วยเต้าเจี้ยวเผ็ดสีฉูดฉาด 

หลากรสชาติผสมปนเปเข้าด้วยกันเป็น 

ความกลมกล่อมจากเตาไฟร้อนฉ่า 

บนเขาเอ๋อเหมย หนึ่งในสี่ภูเขา 

ศักดิ์สิทธิ์ในพระพุทธศาสนาของประเทศ 

จีนที่งดงามดั่งภาพวาดหมึกพู่กันอายุ 

หลายร้อยปี เราจิบชายอดอ่อนที่มีกลิ่น 

คลับคล้ายอากาศบริสุทธิ์แห่งขุนเขา 

ผสมกับกลิ่นยอดไผ่ปลิวไสว พร้อมกับ 

ขบเคี้ยวเมล็ดฟักทองอย่างเพลิดเพลิน 

จากนั้น แวะมาที่พระพุทธรูปเล่อซานใน 

วันเดียวกัน คุณจะได้เห็นงานแกะสลัก 

พระพุทธรูปสูง 71 เมตร ไหล่กว้างกว่า 

สนามบาสเก็ตบอลบนหน้าผาสีดินแดงงามตา 

ระหว่างทาง มีแม่ค้ามาเสนอขายหน่อไม้ 

หน่อใหญ่ เราต้องปอกเปลือกออกเพื่อลิ้มรส 

ส่วนที่อ่อนนุ่มด้านใน เรายังได้ชิมปลาต้ม 

เสฉวนอันเลื่องชื่อที่ซุกซ่อนอยู่ใต้ชั้น 

พริกแดง พริกเสฉวนและน้ำมันร้อน พร้อม 

ปลาลวกที่เสิร์ฟกับผักและเส้นหมี่มันฝรั่ง 

พริก ขิง ต้นหอม กระเทียม และผักชี 

อาหารของเฉิงตูมีให้เลือกชิมหลาก 

หลายจนเราเกือบลืมเต้าหู้มาโฝสุด 

คลาสสิก (เต้าหู้นิ่มกับเต้าเจี้ยวเผ็ดร้อน) 

หรือจะเป็นก๋วยเตี๋ยวหลากชนิด เช่น 

ก๋วยเตี๋ยวน้ำซุปหวานเสิร์ฟพร้อมกับ 

น้ำส้มสายชูหมักถ้วยโต ก๋วยเตี๋ยวแดนแดน 

จาจังเมียน ซึ่งก็คือเส้นข้าวสาลีกับ 

เต้าเจี้ยวและเครื่องปรุงอีกมากมาย หรือ 

จะเป็นขนมจีบซาลาเปาสอดไส้ต่างๆ 

จะให้ไล่ทุกเมนูคงมีที่เขียนไม่พอ อาหาร 

อย่างเดียวที่เราไม่ได้ลองคือ ฮ็อตพ็อต 

สไตล์เสฉวน แต่ไม่เป็นไรหรอก เพราะ 

ครั้งหน้าจะกลับมาเก็บทีเด็ดให้ครบ 

อย่างแน่นอน! 

จากบน 

บรรยากาศเมืองเก่า 

หวงหลงซี 

พริกเสฉวน 

หลากหลายวางขายอยู่ 

ตามท้องตลาด 

ผักโขมผัดง่ายๆ 

ปรุงแค่กระเทียมกับ 

เกลือเท่านั้น 

ซุปตามสั่ง ปรุงสด 

ใหม่จากวัตถุดิบ 

ตามฤดูกาล 

CONGRATULATIONS TO 

BLAINE HARRINGTON III 

GRAND PRIZE WINNER 

FOR HIS PHOTO OF THE ZOJILA PASS, 

WORLD IN FOCUS PHOTO COMPETITION 

featured this photo in our article, 

“Dangerous Beauty” 

(May/June 2017 issue) 

Exposing the sheer beauty of the Zojila 

mountain pass and the risks it poses, the 

image is both captivating and dramatic. 

Look out for more eye-catching 

photography in , 

Bangkok Airways inflight magazine. 

Published by MPMI Group Co., Ltd. 

FOR ADVERTISEMENT: 

Ms. Daruni Klaprapchon (Guitar) 

087-929-6611 

Guitar@mpmith.com 

Mr. Reza Bizmark (Bob) 

082-446-9192 

Reza.bizmark@mpmith.com 

Scan Me 

นักท่องเที่ยว 

กำลังชื่นชมธรรมชาติ 

ที่เมืองหวงหลงซี 

78

GALLERY 

Finding 

z Thai 

Sweets Spot 

Thai desserts, or khanom, are blissful treats with a ubiquitous 

presence. They inspired a popular Thai food blogger and a 

photographer to engage their sweet tooth and reacquaint with 

the traditional and contemporary craft of Thai snacks and sweets. 

With every luscious bite, the team tasted their everlasting appeal. 

Words & Style Kay Choomongkol 

Photos Chanathip Nantachaibancha 

In a bustling market, follow 

the warm yellow light 

from industrial bulbs that 

hang above a dessert stall. 

The soft hues set the scene 

for the vendors who busily 

pack delectable desserts into 

containers in a familiar retail 

scene in Bangkok. Even more 

enthralling are those at smaller 

markets who do things the 

old-fashioned way, cutting 

and trimming banana leaves in 

geometric shapes to wrap the 

Thai delights. Gentle piercings 

of sharp bamboo sticks called 

“mai klad” keep the wrapping 

in place. 

Many vendors make the 

desserts on site at the market, 

a lively and charming scene in 

hidden alleys of the bustling 

capital of Thailand. Stoves light 

up, fresh coconuts get grated 

for their cream, and egg yolks 

drizzle into sugar syrup. All the 

while, the dessert magicians 

fry, steam, chat and offer 

customers sage advice and tips 

on how to best enjoy the sweets. 

The fragrant aroma of boiling 

coconut milk permeates, with 

added notes of pandan and other 

ingredients filling the air with 

mouth-watering scents. 

Such desserts and snacks are 

available in any market in Thailand 

starting from early morning while 

some sellers put them out only 

in the afternoon. No matter what 

time they begin, stroll in and 

explore the flavourful taste of Thai 

snacks and desserts. At a mere 20 

baht, or around USD 60 cents, it’s 

a taste that lingers forever. 

Thai desserts offer a 

colourful array of textures, 

from crunch to chewiness 

with many that are 

coconut-based. 

80 

81

GALLERY 

OPPOSITE 

Sakhoo Sai Moo and Khao Kriab 

Pak Mor (Steamed Tapioca Balls 

with Pork Filling and Steamed 

Rice Dumpling) are like twins 

– always together at the same 

snack stall. Sakhoo Sai Moo uses 

tapioca to wrap the minced pork 

filling while Khao Kriab Pak Mor 

uses a rice flour wrap. Deepfried 

garlic, aromatic herbs of 

coriander, lettuce, and fiery 

chillies complete the taste. 

TOP 

Making Thai sweets requires 

patience and attention to 

detail, right up to the final 

presentation. Their inspired 

origins trace back to traditional 

times when the colourful 

desserts got their bright hues 

from flowers and plants and this 

practice continues to this day. 

Blue comes from the butterfly 

pea flowers, yellow from night 

jasmine flowers and green from 

pandan leaves. 

82 83

GALLERY 

OPPOSITE PAGE 

Bouncy soft and 

creamy Steamed 

Coconut Milk 

Custard or Khanom 

Thuay is a beautiful 

result of sweet 

pandan-scented 

flavours contrasting 

with the mild tang 

of saltiness from 

the cream of 

coconut topping. 

This custard gets its 

name from the tiny 

ceramic ramekins 

that hold the mixture 

as it cooks in a 

steamer. Some 

shops may serve it 

the authentic way, 

accompanied with 

a small wooden 

paddle for a spoon. 

TOP 

Khanom Tom 

is a gooey and 

delicious coconut 

ball of delight 

enveloped in 

glutinous rice flour 

and draped with 

grated coconut. 

It’s the oldest Thai 

dessert recorded 

in Buddhist 

literature from the 

Sukhothai period. 

The sticky, chewy 

coconut balls 

were traditionally 

used in a blessing 

ceremony or 

religious rituals. 

LEFT 

Khanom Thua Paep 

or mung bean ricecrepe 

got its name 

from its similarity 

to the Hyacinth 

Bean (Thua Paep). 

A sprinkling of 

split mung beans, 

complements 

the shredded 

coconut strands 

and topping of 

sugar and aromatic 

roasted black and 

white sesame seeds. 

84 

85

GALLERY 

Khanom Khrok or 

Thai rice pancake 

with coconut milk is 

evidence of shared 

culture in Indochina 

as the snack shares a 

kinship with “montlin 

mayar” in Myanmar, 

“khaonomkok” in 

Laos and “numkrok” 

in Cambodia. Though 

they look alike, the Thai 

Khanom Khrok has 

its unique charm. It is 

made with two separate 

batters: a thinner, more 

watery blend that results 

in a crispy outer shell 

when cooked while the 

thicker batter forms the 

inner core of coconut 

custard. Ingredients for 

both batters are flour, 

coconut milk and salt but 

in different proportions. 

Have it plain or choose 

from the variety of 

toppings like green onions, 

corn, taro, and even 

pumpkin. The succulence 

and contrasting sweetand-salty 

of coconut 

cream is best when it is 

freshly-made and hot 

from the cast iron 

Khanom Khrok pan. 

86 

87

GALLERY 

ABOUT THE PHOTOGRAPHER 

Chanathip Nantachaibancha 

graduated from the Faculty 

of Fine Arts Srinakharinwirot 

University with a major 

in painting. He started his 

professional career as a 

photographer at Cheewajit 

magazine under Amarin Printing 

and Publishing Public Company 

Limited. His work has been 

published in various magazines 

including SEVENTEEN, OK 

Magazine, Marie Claire, to name 

a few. Photography to Chanathip 

is like painting, but instead of 

brushstrokes on canvas, he 

paints his work using light. 

This set of photos represent the 

simple concepts of Thai snacks 

and desserts whose complex 

tastes remain untainted by 

trends and time. 

View more of Chanathip’s 

work at www.f8stu.com. 

TOP 

Fried Sweet Potato Balls are called 

Khai Nok Gratha because of its 

similarity to quails’ eggs. It is 

mostly found alongside other deepfried 

snacks like banana, taro, and 

potato fritters. It’s a crunchy first 

bite, yet soft and chewy with a mild 

sweetness. Irresistibly light, once 

the eating starts – it’s hard to stop. 

RIGHT 

Khanom Bueang or Thai crispy 

pancake is a Thai dessert that can be 

traced back to the Ayutthaya period. 

Made in the style of a crepe and 

looking like a taco, Khanom Bueang 

has two types of fillings, salty and 

sweet. The added touch is a topping 

of finely-grated coconut that’s been 

gently stir-fried with sugar, fish 

sauce or salt and sprinkled with 

finely-chopped kaffir lime leaves, 

spring onions, and coriander. When 

it’s sweet on sweet, it’s topped with 

Foi Thong on cream. 

Khanom Nang Led or 

Khao Taen, has gained 

much popularity and 

imitation. The Thai 

rice cracker was borne 

of the traditional way 

to preserve cooked 

glutinous rice. Leftover 

cooked grains would be 

fashioned into flat round 

shapes and dried. The 

sun-dried rice cake would 

then be deep-fried and 

swirled with palm sugar 

syrup. In the northern 

part of Thailand, where 

Nang Led is called Khao 

Taen, watermelon juice is 

added to the cooked rice 

before letting it dry. 

88 

89

KNOW BEFORE YOU GO 

Have a Cuppa 

Sit back and take in a 

leisurely afternoon at the 

latest tea parlour and café 

in Bangkok. If you linger 

long enough, watch as the 

ceiling opens up to reveal 

a night sky. 

BANGKOK 92 / SAMUI 94 / PHUKET 96 / CHIANG MAI & CHIANG RAI 100 / PATTAYA & TRAT 102 / CHENGDU, CHONGQING & GUANGZHOU 104 / HONG KONG 106 / 

SINGAPORE 108 / KL 109 / PHNOM PENH & SIEM REAP 110 / DANANG & PHU QUOC 112 / VIENTIANE & YANGON 114 / MUMBAI & MALDIVES 115 

91

HAPPENINGS 

THAILAND 

BANGKOK 

SPOTLIGHT 

Vivid Tastes and 

Dreamy Delights 

SRETSIS, the Thai fashion brand of 

unique kitschy and quirky charisma 

designs has once again released 

a dream-like manifestation, this 

time with Sretsis Parlour. The 

fashion café cum cosy eatery is 

the ideal spot for a rendezvous as 

their fantasy-esque den attracts 

design followers and those wanting 

space and time with loved ones. 

Temptations on hand are fantasy 

confectioneries beautifully 

decorated, savoury snacks, drinks 

and music while a home décor 

section additionally completes the 

brand manifesto of ‘iconic romantic.’ 

The menus give interpretation to 

the brand’s design sensibilities with 

names like Sretsis Signature, Forest 

Fairies, and Siamese Delight of 

photo-ready presentations. Along 

with the tantalising décor and 

sumptuous savoury delights, Sretsis 

Parlour’s interior showcases their 

collaborative masterpiece between 

the Thai brand and London-based 

label, House of Hackney. 

Central Embassy, 2/F 1031 Ploenchit 

Rd., facebook.com/SretsisParlour, 

+66 (0) 2160 5875 

SHOT OF NITRO WITH YOUR COFFEE 

Passionate coffee brewer Nitro Labs is bringing craft cold brew 

coffee and tea to Bangkokians on tap, adding their unique stamp to 

the art of coffee brewing. On offer is nitro coffee, which is charged 

witn nitrogen – just like draft beer. The presence of nitrogen gives 

the brewed drink a richness and crema that brings out the natural 

sweetness of the coffee bean and gives every sip a velvety feel. 

Housed in a Thai iconic vehicle, the craft drink on tap comes in a 

coffee Tuk Tuk that is parked at the W District. Their brews are from 

3 bean types: Original and Signature Blend (both sourced from the 

north of Thailand), and a Nepal Single Origin. Nitro Labs is looking to 

open 8 more outlets in Bangkok. 

W District, Sukhumvit Rd., facebook.com/nitrolabswdistrict, 

+66 (0) 2332 2470 

SPOTLIGHT 

Tastefully French 

Despite the bustling area of Sathorn 

road, the restaurant Brasserie 9 sits 

serenely on Soi Phiphat. The elegant 

wood exterior of this new dining 

spot retains the splendour of the 

past while introducing the marvels 

of French cuisine with a modern 

twist. Diners can expect classic 

French dishes such as a Bouillabaisse, 

GLAM BEACH DRESS UP 

From two bestie friends with a love for the beach comes Sunbath and Pool Only, a 

complete beachwear store also in the hip area of the Ari neighbourhood. Located 

on the ground floor of Josh Hotel, the pink summer-loving boutique Sunbath and 

Pool Only promises to fulfil the wardrobe list for a beach lover’s fabulous getaway. 

Its variety of stylish beachwear from local designs to one-of-a-kind pieces makes 

for looking glamourous on a beach holiday. Apart from their own designs that 

change every season, the boutique features select pieces from unique names such 

as Parking Lot’s Hawaiian shirts, classy-glam swimsuits from Zika, and cute, trendy 

sunglasses from Exissoriez. 

19/2 Phaholyothin Rd., Soi Ari 4 Nua, facebook.com/Sunbath and Pool Only 

Entrecôte Café de Paris and Foie Gras 

created from the best ingredients with 

the impeccable skills of trained chefs. 

Their seafood bar on the 2nd floor is 

a pleasing highlight. Brasserie 9 is 

also known for its excellent selection 

of liquors and wine list as well as 

cigar rooms with Cuban cigars and a 

personal cigar locker for members. 

27 Soi Phiphat, Silom, brasserie9.com, 

+66 (0) 2234 2588 

ZEN IN THE CITY 

The hipster kingdom of Ari street now 

welcomes Calm Spa, the latest zenmotivated 

addition to complete a 

work-life balance. This design-oriented 

spa values the truest sense of relaxation 

amidst the calm. Their serene atmosphere 

and use of the finest organic products 

ensure the most blissful experience. 

Calm Spa offers different pampering 

treatments that are inspired by both 

Thai and Western wellbeing approaches, 

specifically its highlight treatment – 

Created by the Culture. Get to know 

Swedish massage techniques, together 

with the use of a heated Himalayan 

salt pot. 

facebook.com/CalmspaThailand, 

+66 (0) 96 941 8645 

92 

93

HAPPENINGS 

SAMUI’S AMAZING 

FAMILY BEACH CLUB 

THAILAND 

SAMUI 

SPOTLIGHT 

Cerulean 

Cruising 

The splendour of Angthong 

National Marine Park and the 

surrounding islands can now 

be appreciated on daytrips 

aboard luxury yachts. Private 

charters such as that of Boutique 

Yachting offers you travel 

comfort and style, and the 

choice of two yachts – The 

Naga and The Baidee – both 

of which are well-equipped to 

ensure smooth journeys. The 

yacht cruises can be tailored to 

suit your needs with half-day, 

one-day or multi-day journeys. 

You can lounge on the yacht’s 

expansive sundeck with a full 

bar while taking in the stunning 

island views that are like no 

other. Petcherat Marina Pier 

82/1, boutiqueyachting.com, 

+66 (0) 80 695 0801 

UP IN THE AIR 

Fly through the Samui 

rainforest and get an 

adrenaline rush with 

zip-lining at Canopy 

Adventures. Once 

airborne, marvel at the 

lush rainforest from high 

up in the trees as you glide 

up to 80 kilometres per 

hour along its 2,000-metre 

route. Relying solely on 

gravity, the zip-line is an 

activity that is a friend 

to the environment with 

a simple and safe setup. 

A professional team 

will be in tune to your 

needs to provide thrilling 

fun. No experience is 

necessary, so first-timers 

should simply buckle 

up and enjoy the ride. 

canopyadventuresthailand. 

com, +66 (0) 77 300 340 

STACK ‘EM UP! 

Stacked Burger adds unsurpassable standard 

to Koh Samui’s burger scene. Since 2014, 

the contemporary burger bistro of Chaweng 

has been drawing tourists and locals in for 

its hearty and juicy burgers with choices of 

premium ingredients like US and Australian 

grass-feed beef and homemade buns of 

varying options. The people of Stacked have 

great pride in their burger business, as seen 

from the way each patty is crafted fresh to 

ensure the delicious taste and tender, juicy 

texture. Also, Stacked offers menu alternatives 

for non-beef eaters and vegetarians to ensure 

that the place is the perfect venue for everyone. 

If you feel like chilling out in a feels-like-home 

atmosphere with exceptional casual grub, then 

Stacked is the right one. Enjoy its best-selling 

menu “The Cowboy” with onion rings – a 

showcase of Stacked BBQ, smoked bacon, 

cheddar cheese, Stacked sauce, and salad 

on a black sesame bun – while sipping on a 

reasonably-priced drink from Stacked’s selection 

of local craft beers and cocktails. 

South Chaweng Beach Road, stacked-samui.com, 

+66 (0) 77 915 222 

SANCTUARY WITHIN 

It began in 2004 when Bonnie 

and her family decided to call 

Koh Samui home. Bonnie is a 

certified instructor in Hatha 

yoga, which emphasises 

physical exercises to master 

the mind and body. Together 

with her husband Ian, an 

accomplished chef with a 

passion for healthy food, they 

collaborated to create their 

centre for wellbeing: The Yogarden. 

Part yoga sanctuary, part 

wellness retreat – the Yogarden 

strives to deliver an experience 

catered to both the body and 

the mind. The venue, near 

Fisherman’s Village, offers a Yoga 

Holidays programme packaged 

as a comprehensive guide that 

paves the way for you to plan 

directly with Yogarden and 

they’ll take care of the rest. 

Their Detox Programmes 

range from 3 days to 5 days, 

with the belief that true healing 

involves the body getting rid of 

all toxins, as well as the stress 

and feelings impeding the path 

to wellbeing. Fisherman’s Village, 

theyogardensamui.com 

Come Play! 

All Are Welcome... 

Free sunbed & use of towel 

Beach Volleyball everyday 

Beach Bar / Swim-Up Pool Bar 

Happy Hour 4-7pm. everyday 

Children’s Activities 

Table Tennis & Pool Table 

Beach Front Restaurant & Bars 

www.shivasamui.com 

NEXT TO 

AQUARIUM & TIGER ZOO 

FREE WATER SPORTS 

Kayaks, Paddleboards, Snorkelling 

MAENAM 

Shiva Samui, Koh Samui Hua Thanon, Samui, Thailand 

Phone: +66 077 332 980 

Email: beachclub@shivasamui.com 

4170 

AIRPORT 

LAMAI 

CHAWENG 

BOPHUT 

94

HAPPENINGS 

THAILAND 

PHUKET 

SPOTLIGHT 

Southern Thai Touch 

This black traditional Thai teak 

house sits on stilts in a floating 

illusion that seems to exist in 

your surreal dreams. Black 

Ginger – an elaborate Thai 

restaurant at the Slate Phuket 

– is known for its dreamy and 

mysterious atmosphere, as 

well as its good mixture of Thai 

southern flavours served as 

exquisitely as the ambience. 

Phuket-style fresh spring 

rolls derived from a Hokkien 

recipe – is among the favourites, 

as well as Bua Thod – Phuket’s 

popular appetiser made from local 

leaves and spices. In case you 

want to delve deep into the local 

food repertoire, try their yellow 

fish curry and the equally fiery 

Khua Gling Moo, a southernstyle 

stir-fry minced pork, also 

with southern curry. While all 

these intense flavours seem too 

daunting to enjoy with wine, the 

restaurant does provide a wellcurated 

wine pairing experience, 

ensuring that even the spiciest 

curry in Thai cuisine goes well with 

a well-selected drink. Open daily: 

6.30 - 11pm, T: +66 (0) 76 327 006, 

theslatephuket.com/black-ginger 

RIDING THE THIRD-WAVE 

For coffee connoisseurs, spending time to 

slowly appreciate a cup of craft coffee is a 

given. At many third-wave coffee bars, you 

get to know your beans, the farmer who 

grows it and your barista provides the full 

coffee experience and brewing method. 

At The Shelter Coffee in Phuket, 

the AeroPress coffee maker replaces 

the expensive high-end espresso 

machine. Each cup of your coffee is 

hand-pressed, or if you prefer slowly 

dripped, to perfection. Coffee beans are 

also hand-roasted in small batches via a 

small ceramic pan by the owner – who 

came into the spotlight after winning the 

Specialty Coffee Association of Thailand’s 

AeroPress Thailand 2016 competition. A 

small menu of craft coffees, two snacks, or 

lunch of the day featuring a one-dish meal, 

is also made by the owner. A perfect place 

to take it easy and be gentle on your soul. 

Open daily except Wednesdays: 9am - 5pm, 

T: +66 (0) 86 595 5148 

DEMYSTIFYING A PHUKET DESSERT 

The origins of Phuket’s most famous shaved ice dessert, ‘O Aew,’ has always been a mystery, even for 

the locals. In a bowl, the translucent jelly is cut up into big cubes and typically served with red kidney 

beans, black glass jelly and adlay millet. A lot of people explain that this strange-sounding dessert is 

made from banana, thanks to the fruit’s natural pectin component. 

At Cafe’in Thaihua Museum in Phuket Old Town, O Aew is revealed to be a derivative of a Hokkien 

sweet made of Aiyu Jelly – a natural jelly made from the dried seeds of a fig-like fruit. The museum also 

shows many new creations of Aiyu Jelly desserts served to fit modern tastes. You can try many variations 

such as lemon and lychee jelly, red bean paste jelly or watermelon jelly. Although some of the newer 

desserts may look unorthodox, they sure are as refreshing as in the old days. Open Tues - Sun: 9.30am - 7pm, 

T: +66 (0) 88 766 0962 

96

HAPPENINGS 

THAILAND 

PHUKET 

SPOTLIGHT 

A Crab Call 

Specialising in giant black crabs, The Crab House is a crustacean-centric seafood 

restaurant in the Patong area that serves an array of delicious dishes with crabs, 

Phuket lobsters and seafood from the Andaman sea. Black crabs are the specialty 

here and super-sized, a sign that they are imported. Popular menus include 

Singaporean-style Chilli Crab served with mantou (Chinese steamed buns,) 

lobster in XO sauce, and steamed blue crab with the special house sauce. 

The place is not by the beach, but it has a big room for functions and a 

separate full bar that’s good for sipping a drink before or after a meal. 

169/83 Phang Mueang Road, Patong, Kathu, Phuket, open daily from noon - 11pm, 

T: +66 (0) 76 687 065, thecrabhouse.net 

CURRY-A-PLENTY 

Phuket cuisine offers a mixture of 

southern Thai and Hokkien favourites. 

At Go Huad, one can tuck into a variety 

of Phuket style rice and assorted curries 

plus some side dishes, just like real 

locals do. Go Huad has been a go-to 

local restaurant for more than 30 years. 

Each morning, the back kitchen will be 

humming to churn out trays or pots of 

freshly cooked curries, soup, stir-fries 

and deep-fries. Phuket is known for its 

seafood and the restaurant offers more 

than 80 different seafood selections per 

day – a showcase of how locals make 

the best from local ingredients. Musttries 

include deep-fried Bigeye Trevally 

(pla mong), stir-fried morning glory with 

shrimp paste, fish kidney curry (gaeng tai 

pla). Gaeng Som (fiery clear curry) serves 

as an indicator of a cook’s expertise for 

the flavours since the curry needs to be 

perfectly balanced before adding fresh 

vegetables, fish or shrimp and served 

piping hot. The best time to pop in if 

you want to see the grandeur of all their 

selections is around 11am. Open daily: 

8am - 3pm, T: +66 (0) 85 882 0416 

BIG MARKET SUNDAYS 

Thalang Road in Old Town Phuket was 

once called ‘Lad Yai’ – the local dialect 

for ‘Talad Yai’ meaning ‘Big Market.’ 

Looking at the road and the surrounding 

neighbourhood now, you would not 

believe this place was once next to a main 

pier where seafaring traders stopped to 

moor their vessels and stock up at the big 

market nearby. Phuket is about 150 years 

old, but its Old Town thankfully retains 

its charms despite modernisation. On 

Thalang Road in particular, many old family 

shopkeepers still live and sell their wares in 

the same houses for decades. 

New generations of locals perpetuate 

the old market vibe of the street. Every 

Sunday, at sundown, a new market is 

created with a main road closed for a 

street fair. Live bands complement the 

presence of local snacks, fruits, and 

assorted goodies. Look out for a truck of 

Thai southern durian for a real Phuket 

delicacy. Open Sundays from 4 - 10pm, 

facebook.com/phuketwalkingstreet 

98

HAPPENINGS 

THAILAND CHIANG MAI 

THAILAND CHIANG RAI 

One way to celebrate Songkran 

in its most traditional form is a 

good dousing of water and even 

more non-stop fun where it all 

began – Chiang Mai. The Water 

Festival actually marks the Thai 

New Year and it is the longest and 

most anticipated public holiday 

in Thailand. This year, official 

celebrations in Chiang Mai starts 

from April 12 to April 15. Following 

ancient traditions, there will 

be religious ceremonies held to 

auspiciously mark the beginning 

SPOTLIGHT 

Mother of All Songkran 

of the New Year. The first day will 

feature a long parade with Phra Singh, 

one of Thailand’s most sacred Buddha 

statues and a chance for everyone 

to join in the bathing ritual of the 

sacred statues. 

People in traditional costumes 

will perform cultural dances during 

the procession. The province will 

also hold a beauty contest for Miss 

Songkran and the other for Mister 

Songkran. On the streets, foreign 

visitors must be prepared for a “warm 

welcome” from the hosts, who will 

greet them with water pistols or 

buckets full of water. Traffic will 

come to a standstill as part of the 

festival charm, with many roads 

crammed with people celebrating and 

visitors are encouraged to explore as 

many fun spots as possible. 

Chiang Mai Municipal, +66 (0) 53 359 365 

MISTY ON DOI PHA MEE 

Doi Pha Mee village, literally 

means “Bear mountain,” – a 

former opium plantation in Chiang 

Rai turned coffee growing area. 

Coffee produced by the Akha hill 

tribespeople is more than just a 

commodity; it’s also an expression 

of love and care from the late King 

Bhumibol who worked hard to 

transform the community. Now 

the Akha tribespeople have also 

developed a community-based 

tourism programme, allowing 

tourists to catch a glimpse of their 

daily lives through various activities. 

Visitors can join the local people 

in planting fruits and vegetables, 

picking and roasting home-grown 

coffee, weaving and embroidering 

indigenous clothing or sample their 

freshly-brewed Arabica coffee. 

The community still observes old 

traditions and one of the must-see 

attractions on the mountain is the 

wooden giant swing. Men in the 

village would remove the wooden 

seat and swing as high as they 

could to prove their manhood. In 

addition, it is the focal point of the 

Akha new year. Tourists can also 

hop on the swing; it’s actually a 

pretty safe activity. Those interested 

in absorbing the environment a 

bit longer can stay a night or two 

on the highlands, where there are 

various homestay accommodations. 

Alternatively, the tourists can also 

erect tents in areas designated for 

camping. The spot uniquely offers 

a great view of three countries – 

Thailand’s Mae Sai district, Tachileik 

in Myanmar and Laos. It’s an 

unforgettable sight as Doi Pha Mee 

greets visitors with mornings mists 

and a scenery that’s serene and 

beautiful. tourismthailand.org/chiangrai, 

+66 (0) 53 717 433, 

+66 (0) 53 744 674-5 

GET TO KNOW LOANG HIM KAO 

Add smart purchases to your Chiang Mai trip with clothing and textiles 

ranging from tie-dyed items to creations with elaborate embroidery done by 

the Mon people. Known as the Loang Him Kao community, you can now visit 

and support their creations of handmade items. 

Loang Him Kao also offers various workshops for everyone to participate, 

such as ones on traditional Lanna cooking, crafting earrings from “teen jok” 

fabric, and learning the art of dyeing in the Japanese Shibori style. For those 

wanting to learn more about the community and their projects, a local guide 

is available at 500 baht per visit. facebook.com/Loanghimkao, 

+66 (0) 85 037 5252 

AN ARTS VENUE 

PAST AND FUTURE 

A must-visit for those wanting to learn 

more about Chiang Mai, now that the 

Chiang Mai City Arts and Culture Centre 

has just finished renovations; recently 

unveiling 15 multi-media permanent 

exhibition rooms. The centre is home to 

interesting Lanna arts and exhibitions 

with comprehensive history and traditions 

of the northern region. 

The centre introduced 15 permanent 

exhibition rooms under the “Discover 

the Origins of Chiang Mai’s Identity” 

theme. The presentations are spectacular 

with usage of new media like video, 

software, models and graphic boards and 

comprehensive descriptions. Do carve 

out some time, it is worth spending an 

hour or more at the centre. Tickets cost 

90 baht. Open Tuesday to Sunday from 

8.30am to 5pm, cmocity.com, 

+66 (0) 53 217 793 

100

HAPPENINGS 

THAILAND PATTAYA 

THAILAND KOH CHANG 

SPOTLIGHT 

Truly Thai 

Get to know all about the deep roots of 

Thai art and culture at the Thai Thani Art 

and Culture Village in Pattaya. This new 

tourist attraction offers old Thailand as 

they preserve the art, culture, traditions, 

crafts and traditional performances. It is 

also a good place to soak up the beauty of 

Thai architecture, with structures like the 

multi-gabled pagoda, houses in various 

styles from the four regions of the country. 

You can join activities like painting on 

cotton fabric and mulberry paper, pottery 

making, creating Thai sweets from palace 

recipes and other skilled crafts. Spare a 

full day for these cultural experiences 

and enjoy the old Thai way of life in a 

contemporary setting. 

thaithanipattaya.com 

STAND FOR THE PADDLE BOARD 

It’s not just peaceful relaxation on the beach 

that defines the island destination of Koh 

Chang. Get off the sand and consider stand up 

paddleboarding, or SUP. The fun and exciting 

sport offers an adrenaline rush while on the 

water. Unlike traditional surfing, an SUP rider 

stands on a board, using a paddle to manoeuvre 

through the water. This novel way to explore 

the ocean and nature is an alternative and 

adventurous fun and big waves aren’t needed 

for paddling. You can go to any open water and 

enjoy the ride on an SUP and experience the 

beautiful waters of the island, get closer to 

nature while keeping yourself fit at the same time. 

facebook.com/supstationkohchang 

ULTIMATE SUNDOWNER 

Visitors looking for a perfect place to end a 

productive beach day are usually enthralled 

by the the ideal sunset setting at Porn’s Bar 

and Restaurant. Nestled in the secluded 

beach of Kai Bae, this resort is a Koh Chang 

fixture and guests benefit from its wooden 

bungalow architecture surrounded by trees and 

tranquillity. The restaurant and the stairs lead 

to the upper levels where you could absorb 

the peaceful atmosphere in their terraced 

pavilions while enjoying the beautiful views 

and great food of Thai and Western specialties. 

Hammocks or lounging on pillows ensure 

comfortable viewing of four nearby islands, 

making the restaurant a popular place. For a 

little more action, there’s also a fire juggling 

show. pornsbungalows-kohchang.com 

MESMERISING MAGIC 

Do magic tricks and disappearing 

acts continue to amaze you? Do you 

always wonder how such sleight of 

hand is possible? If yes, come and 

explore the world of magic in Pattaya 

at the Tuxedo Illusion Hall. Prepare 

yourself for the fascinating mysteries 

in magic acts and illusions by Mr. 

Tuxedo, a professional magician. 

The theatre, arranged at full maximum 

to showcase tricks and illusions, 

presents a Broadway-like production. 

A full range of world-standard magic 

performances blows your mind away 

with live exhibits and ‘headless’ 

opportunities of jaw-dropping 

experiences at Tuxedo Illusion Hall. 

tuxedopattaya.com 

102

HAPPENINGS 

CHINA 

CHENGDU / CHONGQING / GUANGZHOU 

A STROLL IN DONGSHANKOU 

Dongshankou in Guangzhou is best visited on foot or by bike. Take 

a leisurely walk along the tree-lined streets radiating out from the 

Dongshankou metro station, and duck into the many historic buildings 

turned art galleries. Kui Yuan Art Gallery in the 1922 building is an 

excellent place to savour art from Chinese and international artists, or 

explore the quiet streets to discover smaller galleries like Art 11. You 

may catch a traditional guzheng (Chinese zither) performance or a tea 

ceremony demonstration. Those looking for a more guided itinerary 

can join Cycle Canton bike tour complete with guides well versed in 

local history. cyclecanton.com 

A CLIMB TO QINGCHENG MOUNTAIN 

Qingcheng Mountain is an oasis of verdant green with historic sites nestled 

among its trees and winding streams. One of China’s most significant Taoist 

mountains, it is home to Jianfu Palace which was constructed in the Tang 

Dynasty (618-907 CE) and Tianshi Cave, a major temple that houses a Sui 

Dynasty (581-618 CE) stone statue of Master Zhang Daoling. The mountain 

is a two-hour drive from Chengdu, or from the Chengdu Railway Station, take 

the bullet train to Qingchengshan and connect to the number 101 bus. 

SPOTLIGHT 

Chongqing’s Red Fortress 

Shibaozhai Pagoda, or 

“Stone Treasure Fortress” 

in English, is considered 

an architectural wonder 

of the Qing Dynasty 

(1644-1912) as it was 

constructed without nails. 

Built into a steep, craggy 

hill, the Pagoda’s twelve 

stories overlook the 

Yangzte River in Zhong 

County, Chongqing. 

One of China’s largest 

wooden temples, the 

Pagoda’s red pavilion is 

accessible via a wooden 

bridge and a yellow 

entrance gate adorned 

with dragons and lions. 

Shibaozhai Pagoda can be 

reached via cruise boats 

along the Yangzte River, 

stopping at the Pagoda 

for two to three hours. 

Another outstanding 

presence is that of the 

Pavilion, whose vivid 

red colour provides a 

striking contract to the 

surrounding greenery, 

and its surprising 

shape that’s similar 

to a pyramid. 

yangtze-river-cruises.com 

FRENCH-FUELLED 

With two floors, a stylish bar, and rooftop lounge, Fuel invites guests to 

enjoy French bistro cuisine and drinks overlooking the dramatic Guangzhou 

skyline across the Pearl River. Chefs Greg Louraichi and Steven Chen have 

just launched a new menu and highlights include “Alaska king crab in jelly with 

Kaluga caviar, avocado foam, and saffron aioli” to start; “pigeon with daikon, 

pumpkin, fig, chutney, and fresh fig” for a main; and an irresistible “chocolate 

bomb with chocolate biscuit, black spicy chocolate, vanilla cream brulée, 

coconut, and Bailey’s sauce” to end. Yuexi Road 118 Pearl River Pazhou 

District B, 4-5, greglouraichi.com, T: +86 592 531 6600 

SIMULTANEOUS EIDOS IN GUANGZHOU 

The Guangdong Museum of Art’s 2017 Triennial explores the way modern 

technology is expanding the definition of what constitutes photography. The 

exhibition argues for a flexible concept of photography that draws on dynamic 

uses of traditional and modern art, physical and non-physical space, and multidimensional 

images that interact with the museum’s setting in old Canton and 

the modern Pearl River Delta. Catch this free exhibit Tuesday through Sunday. 

38 Yanyu Lu, Ersha Island, Yuexiu District, guangzhouimagetriennial.org 

104 105

HAPPENINGS 

HONG KONG 

SPOTLIGHT 

Gastronomic Art 

Vicky Lau has carved a reputation for serving 

beautifully presented edible stories at the 

well-established Tate Dining Room & Bar. The 

professionally trained graphic-designer-turnedchef 

has clearly meshed her two talents together as 

Tate has consistently brought diners on a journey of 

discovery through food. 

Established in 2012 in Soho, Elgin Street, Tate now 

calls Hollywood Road its home. The new facility now 

incorporates a dining room with space for 30, as well 

as a private chef’s kitchen and a private bar. The outlet 

prides itself on its French and Asian Cuisine, all of 

which are presented intricately on a plate. 

Dining at Tate is best described as a full-on sensory 

experience, with dishes that deliver both visual and 

gustatory simulation. Intimate and personal, Tate 

opens only for dinner with seasonal tasting menus 

on offer along with a carefully selected wine list. 

210 Hollywood Road, Sheung Wan, Hong Kong, 

+852 2555 2172, tate.com.hk 

GIN THERAPY 

Despite taking a whimsical approach 

to cocktails – specifically gin-based 

drinks – Dr. Fern’s Gin Parlour is 

serious about its staple beverage. 

The speakeasy outlet celebrates gin, 

evident by over 250 varieties and 

brands housed in their outlet. 

On the official website, the 

outlet is said to specialise in treating 

“patients’ ailments, and stress-related 

symptoms with concoctions of fresh, 

local herbs and botanicals – paired 

with gins from around the world”. 

That is certainly evident by its menu, 

which is populated by creative 

concoctions, expertly made in-house 

by resident mixologists. 

The outlet itself is conducive for 

enjoying a tipple or two, thanks to 

its stylised interior that is inspired 

by a vintage apothecary. With its 

wooden décor, retro wallpaper and 

ingredients housed in glass jars, 

Dr. Fern’s Gin Parlour certainly 

provides the ideal setting to throw 

back a gin or two in the evening, or 

even in the afternoon. Shop B31A, 

First Basement Fl., Landmark Atrium, 

15 Queen’s Road, drfernshk.com 

SPOTLIGHT 

Bear Witness 

With over 12 million albums sold, Katy Perry is 

an artist that needs no introduction. Famous 

for her hit singles “Roar”, “Firework” and 

“Dark Horse”, Perry is an icon of American 

music, despite only making her debut just a 

decade ago. 

In March, Perry will be bringing her brand 

of music and entertainment to Hong Kong 

as part of her world tour. Fresh off her North 

American leg, Perry’s WITNESS: The Tour will 

set the stage for the artist’s highly-anticipated 

debut performance in Hong Kong. 

Her sold-out performances in America 

have thus far garnered rave reviews for its 

enormous, colourful sets with eye-popping 

props. Hop on board WITNESS: The Tour for 

an entertaining journey through Katy Perry’s 

biggest milestones and mega-hits. 30 March, 

AsiaWorld-Expo, Arena, katyperry.com 

ATTENTION ON DECKS 

Technology meets music in Sónar, 

one of the world’s biggest electronic 

music events. Respected by music 

fans the world over for its eclectic 

line-up, high-quality production and 

unwavering support for pioneering 

electronic artists, Sónar first began in 

Barcelona back in the mid-90s. 

Continuing its worldwide success, 

the event returns to Hong Kong for 

its second edition to enthral electronic 

music lovers. Just like the previous 

instalment, Sónar will deliver a 

line-up of established artists and hotly 

tipped emerging talents. The mix of 

performances will range from live acts 

to DJs, and dance-floor-driven sets to 

experimental electronica. Sónar will 

also showcase technology-centred 

activities, including Workshops, Talks, 

an Expo, Virtual Reality and New 

Media, which will allow guests to 

exchange ideas and technology in 

a fun and inspiring environment. 

17-18 March, Hong Kong Science Park, 

Shatin, sonarhongkong.com/en/2018 

106

HAPPENINGS 

SINGAPORE 

MALAYSIA 

KUALA LUMPUR 

SPOTLIGHT 

Neighbourhood of Good Eats 

Lined with beautifully restored 

colonial shophouses, Duxton Hill 

makes for a very picturesque setting. 

Its unique architecture aside, 

this prominent neighbourhood 

has carved a reputation as an area 

that is both a feast for the eyes, 

as well as the stomach. 

The area once known more 

for its KTV operations decades 

ago is now a renowned foodie 

destination – thanks to a 

number of quaint restaurants, 

bars and cafés that have set up 

shop in the neighbourhood. 

Catering to the tastebuds 

of Singapore’s young, hip 

crowd and omnipresent expat 

community, this delicious 

enclave serves up a wide variety 

of international flavours and 

refreshing beverages. 

From fresh seafood to Spanish tapas 

as well as Mexican bites, being spoilt 

for choice is a requisite in Duxton Hill. 

Although there are too many to mention, 

some of the standouts in the area include 

the newly opened Brightside, for light bites 

and refreshments and French fine-dining 

establishment, Rhubarb Le Restaurant, which 

owns the distinction of a Michelin Star. 

Duxton Hill, Singapore 

SPOTLIGHT 

Time for Kopitiam 

This traditional old school kopitiam 

(coffee shop) is an institution for 

KL-ites. Situated near the centre of 

the Kuala Lumpur City Centre on 

Jalan Kamunting, Yut Kee has been 

dishing out delicious Hainanese 

dishes for decades. 

One of the ‘go-to’ places for 

a typical Malaysian breakfast, 

Yut Kee serves up an interesting 

variety of dishes ranging from 

the staple, half-boiled eggs 

with toast, to more elaborate 

offerings such as the Roasted 

Pork Roll, which is only available 

on weekends. Other mainstay 

favourites include the Roti Babi - a 

deep fried bun stuffed with minced 

pork, stir-fried Hailam Noodles, 

and the Hainanese style Pork and 

Chicken Chop. 

The décor of the outlet is 

stereotypically Chinese with 

Western influences such as mosaic 

tiles and it exudes a nostalgic 

appeal that keeps fans and foodies 

coming back for more. As such, 

it’s not surprising to find a regular 

crowd lining up outside the outlet 

to get a table in the morning – 

especially on weekends. 

1, Jalan Kamunting, Chow Kit, Kuala 

Lumpur, +603 2698 8108 

NOT YOUR AVERAGE FISH MARKET 

Backed by Norwegian design and expertise, the FiSK 

Seafoodbar & Market has elevated the fish market concept 

in the Garden City. Part restaurant and part retail outlet, 

the upmarket establishment offers a Scandinavian-inspired 

menu by Executive Chef Markus Dybwad. 

The outlet smokes its own fish; menu highlights include 

Norwegian favourites such as Atlantic Halibut and Lobster 

Salad, as well as Asian-influenced offerings like the Sea Bream 

Curry and Black Pepper Salmon. The outlet is also well-stocked 

with a selection of quality wines. FiSK Seafoodbar & Market, 30 

Stevens Road #01-01, fisk.com.sg, +65 6732 0711 

FRESH CATCH 

Surrounded by the pristine Keppel 

Marina, Bayswater Kitchen provides 

the ideal setting for tucking into fresh 

and delicious seafood. A favourite 

haunt for seafood lovers, this casual 

seafront dining establishment has 

been reeling in customers with its 

approachable ambience and menu 

that’s populated by seasonal favourites. 

Bayswater Kitchen’s alfresco 

setting and waterfront views have 

made it a top pick for the brunch 

crowd where favourites such as 

Lobster & Prawn Rolls, Soft-Shell Crab 

Eggs Benedict and traditional Fish & 

Chips are the order of the day. It’s also 

widely popular with the after-office 

hour crowd and families, thanks to its 

laidback atmosphere and its extensive 

sharing platters. 

Whole fish, lobsters, Fisherman’s 

Feasts and fresh shucked oysters are 

the top picks here, naturally. Cutlery is, 

of course, totally optional. 

2 Keppel Bay Vista, Marina at Keppel Bay, 

bayswaterkitchen.com.sg, 

+65 6776 0777 

108

HAPPENINGS 

CAMBODIA 

PHNOM PENH / SIEM REAP 

SPOTLIGHT 

Pedalling for Charity 

Cycling remains one of the 

best ways to truly soak in the 

sights and sounds of Cambodia. 

Each year, the CamNam 

Noble Challenge affords 

that opportunity to cycling 

enthusiasts via an epic 10-day 

trek through Cambodia and 

Vietnam. Despite the arduous 

and challenging journey, the 

event is for a good cause as it 

helps raise money for charity. 

The cycling adventure takes 

participants from the iconic 

temple complex of Angkor Wat 

to Phnom Penh before the final 

leg to Ho Chi Minh. The itinerary, 

which covers over 400km, will 

take participants through some 

of Southeast Asia’s most 

stunning landscapes. 

The CamNam Noble 

Challenge officially ends at 

the Christina Noble Children’s 

Foundation’s flagship project, 

the Center of Social Assistance 

for Disadvantaged Children. The 

money raised from this event 

will be channelled towards the 

charity, for the betterment of 

these young deserving children. 

21-30 March, cncf.org/camnam 

SPOTLIGHT 

A Cause for Fine Dining 

With its strong European influences, Cambodian cuisine 

possesses a natural fusion of both European as well as 

traditional Khmer cooking techniques. Black Bambu, 

however, has taken this concept up a few notches by 

presenting fine gourmet food and cocktails in Phnom 

Penh at affordable prices. 

Run by the Cambodian Children’s Fund (CCF), Black 

Bambu offers both big plates as well as small plates, 

with dishes inspired by cuisines from across the globe. 

This includes European and Asian-inspired tapas, tacos 

and pizzas, which are perfect for sharing as well as 

mains such as Crispy Snapper, Chilli Crab Linguini and 

Prawn & Cashew Nut Curry. 

BUGS ALIVE 

Adventurous eaters who want to experience more than just 

Khmer cuisine may want to pay a visit to Bugs Café in Siem 

Reap. But be forewarned, dining here isn’t for those with weak 

stomachs, as the specials here are of the insect variety. 

Bugs Café holds bragging rights to being the first ever Insect 

Tapas restaurant in Cambodia. Each dish boasts a fusion of both French 

and Khmer cooking methods, and made with locally-sourced insects. 

Opened from 5pm daily, the outlet allows diners to tuck 

into items such as Spring Rolls stuffed with Ants, Tarantula 

Donuts, Pan-Fried Scorpions and Savoury Cupcakes topped 

with crickets and silkworms. Bugs Café also carries a noninsect 

menu for its guests. 351 Angkor Night Market St., Krong 

Siem Reap, +855 17 764 560, bugs-cafe.e-monsite.com 

CAKES FOR A GOOD CAUSE 

Blossom Training Centre & Café in Siem 

Reap has carved itself a reputation 

for its beautifully designed cakes and 

confectionaries. But the sweet and 

delectable sweet treats are just one 

aspect of this elegant café. Established 

in 2013 by Bloom Asia, the F&B outlet 

helps assist and tutor Cambodian women 

in vocational training. 

Managed by Matthew and Melissa 

Stock, Blossom Training Centre & Café 

primarily educates, equips and empowers 

young Cambodian women. The students 

at Bloom Asia are trained on-site in a 

VET-accredited hospitality course before 

they are employed in the social enterprise 

café and cake business, where they 

continue to receive ongoing training, 

education, mentorship and support. 

Transforming communities aside, 

the café is also well worth a visit for its 

impressive array of cakes and pastries, as 

well as creative coffee and teas. 6 Mondul, 

1 Svay Dangkum, Central Market, Siem Reap, 

+855 17 800 301, blossomcakes.org 

Housed in a beautiful setting, the outlet also supports 

the CCF’s mission of transforming children into tomorrow’s 

leaders. Proceeds of the restaurant’s profits go towards 

funding this initiative. Black Bambu opens for lunch and 

dinner daily, except Mondays from 10.30am to 3.30pm and 

dinner from 5.30pm to 11pm. 

28, Street 228 (corner of Street 55), Phnom Penh, 

+023 966 895, black-bambu.com 

110

HAPPENINGS 

VIETNAM 

DANANG / PHU QUOC 

SPOTLIGHT 

A Sunset Bar 

After a day being barefoot at the 

beach, end it by catching a sunset. 

Chuon Chuon Bistro & Sky Bar, 

perched high over the city and beach 

is your place to watch the sun slip 

into the horizon. 

Chuon Chuon Bistro & Sky Bar 

started as a small bar up on a hill and 

has now turned into the largest and 

highest location in town. It’s usually 

packed with young locals, tourists and 

expats who come to wind down as 

they listen to some R&B. Chuon Chuon 

offers a variety of drinks with their 

signature being the “Five Elements” 

cocktail. The bar serves dinner with 

the beautiful night sky, together with a 

view of the ocean, mountains, and the 

town itself. Sao Mai Hill, 69 Tran Hung 

Dao, Phu Quoc, T: +84 (0) 297 3608 883 

A CONTINUOUS BIG BANG 

The Danang International Fireworks Competition 

(DIFC) returns to the Han River waterfront in 2018 

with a longer, more spectacular series of duelling 

fireworks from teams across the globe. The first 

event in 2008 saw the participation of four 

international pyrotechnic teams, and the festival 

always draws crowds of spectators and pyrotechnics 

enthusiasts to the waterfront for enormous fireworks 

displays. This year, the competition will be spread 

over a month. From April 30 to June 9, a pair of 

eight pyrotechnic design teams from Poland, France, 

US, Hong Kong, Italy, Sweden, Portugal, and Vietnam 

will be fighting for top prize, culminating in the finale 

and awards ceremony on June 30. difcdanang.com 

SPICE UP YOUR TRIP 

Vietnam’s Phu Quoc Island may be noted for its 

beaches and chill vibe. However, this southern 

island has more to offer holidaymakers beyond its 

seafood and beaches. Because Phu Quoc’s soil is 

rich in minerals and produces quartz, it is also an 

ideal environment for growing pepper. Anyone can 

take a side trip to explore this popular souvenir item. 

The pepper plant here is among the world’s finest 

in its aroma and grown from such a unique terroir. 

With exposure to the sun and sea breezes, the vines 

of the plants produce outstanding peppercorns. 

A visit to a pepper plantation can literally spice up 

your holiday in the discovery of how the pepper 

finds its way from Phu Quoc farms to dining tables 

everywhere. Currently over 400 hectares of pepper 

plantations and farms can be found throughout the 

central and northern regions of Phu Quoc Island. 

phuquocislandguide.com 

DANANG STREET PARTIES 

The Rumba, Cha Cha, Tango and other 

dances that complement a street party 

will be demonstrated as Danang plays 

host to a series of street bands and party 

music with Street Festival 2018. Street 

Festival 2018 is scheduled to take place 

on the Han River banks for two hours 

(7.30 - 9.30pm) on the last Saturday of 

each month. Brass bands performing 

Vietnamese and international music gets 

the dancing going and the partying in full 

swing. Cultural and festive shows with 

activities ensure a festive mood while 

dancers wearing masks do the Paso Doble, 

Rumba, Cha Cha, Tango, Disco, Salsa 

moves. In addition to the brass bands 

and parades – expect spontaneous dance 

demonstrations. tourism.danang.vn/en 

Photo: Danang Visitor Centre 

Photos: Chuon Chuon Bistro & Sky Bar 

DO THE TASTIEST TREATS TOUR 

IN DANANG 

What you get is a promise to sample authentic 

Vietnamese food and Danang specialties when you 

sign up with Danang Food Tour. But beyond just 

eating, the tour regales participants with stories 

on how people in Danang live and play, with an 

itinerary that’s culture and lifestyle focused as well. 

Whether it’s during the day or night, you decide. 

For the early birds, the Danang Morning Food 

Tour (40 US$/person) promises walking and eating 

adventures on the streets of Danang. For the night 

owl, the tour (45US$/person) starts at 5pm off the 

city centre before making its way down bustling side 

streets to check out some local eateries. 

T: +95 9 302 58388 

112 

113

HAPPENINGS 

LAOS / MYANMAR 

VIENTIANE / YANGON 

INDIA / MALDIVES 

MUMBAI / MALDIVES 

SPOTLIGHT 

Meal with a View 

For those wanting a break 

from the local hotel breakfast, 

there’s always dim sum near 

Kandawgyi Park. Signature Fine 

Dining and the Garden Bistro 

serves steaming hot dim sum 

in the early morning as well 

as a delicious Western-style 

breakfast. Lunch and dinner 

are also offered in both Asian 

and European cuisines. You 

can choose to sit inside the 

SPOTLIGHT 

Goan Good and More 

ON THE RUN 

Think of it this way: when you go on a 

run – you’ll be sightseeing on foot and 

working out at the same time. And to 

achieve this along the most pristine 

banks of Mekong River? Well, bring a 

comfortable pair of running shoes if you 

are in Vientiane in early March when 

the annual Vientiane International Half 

Marathon takes place. This annual run 

starts at That Luang Pagoda, winding 

through Vientiane’s interesting and 

hidden parts. March 4, facebook.com/ 

vientianehalfmarathon 

SPIRIT OF LAO TEXTILES 

Lovers of traditional and even antique 

textiles are in for a treat in Vientiane, 

as the Lao Textile Museum is one of 

the many must-see attractions. Located 

just a little outside of the capital, the 

Lao Textile Museum is a labour of love 

from the Sisane Family. It began as 

a private collection whose inventory 

turned into the remarkable Lao Cultural 

Centre showcasing Lao traditional 

textiles, architecture and handicrafts. The 

museum stands on a leafy traditional Lao 

compound — where a large traditional 

house stages the private museum. On the 

ground floor are traditional looms used 

air-conditioned room or have a meal in 

comfortable outdoor seating. The restaurant 

is located just right at the park, where the 

views go well with your meal. Corner of Kaba 

Aye Pagoda Rd. and Kanyeikthar Rd., Yangon, 

open daily from 7am - 10pm, T: +95 1 546 488 

over the last century, while the second floor features antique 

silk pieces made by different ethnic groups in Laos. The life in 

Laos and its history have been woven into the fabric, inspired 

by present and past weavers. Many fabrics on display are mostly 

ceremonial and have been made for all occasions – weddings, 

religious and shrouding events. Some of these priceless fabrics 

take many months to make, whilst others are quite old and 

delicate. Visitors would definitely enjoy the stories beyond the 

traditional looms, shuttles and yarns, further appreciating a 

textile before grabbing a piece or two at the retail space. Lessons 

on natural dyes and the process are also available for those who 

want to get down with the indigo process. Ban Nongtha Tai 

(4 kilometres from Vientiane’s downtown), open daily from 9am to 

4pm. Admission is 30,000 kip. 

Goa seems to be the flavour 

of the season in Mumbai. 

Lady Baga brings the relaxed 

Goa beach shack vibe with 

an ambience of deck beds, 

hammocks, and bean curtains. 

This is coupled with some 

authentic Goan fare such as 

prawn curry, pork vindaloo, 

Rechado crabs, and more. The 

cocktails are also Goa-inspired 

with ingredients such as Goan 

port wine, tamarind, and even 

a chorizo-infused vodka! Other 

new openings worth checking 

out are Keiba at Mahalakshmi 

ALL INCLUSIVE PARADISE 

The world-class holiday destination of 

the Maldives never runs out of hospitable 

choices for a dream sojourn. It has 

recently welcomed Park Hotel Group’s 

first luxury resort Grand Park Kodhipparu, 

the one-island-one-resort masterpiece 

created from award-winning hospitality 

firm Hirsch Bedner Associates. Calling 

on the design firm’s artistic spirit, the 

resort sets a state-of-the-art standard 

for the property. Its unique combination 

of contemporary interior design and 

traditional charisma calls on native wood 

and rattan aesthetics. 

As an oasis of cherished peace, the 

resort located in the North Malé Atoll, 

is blessed with pristine beaches and 

cobalt sea as well as marvellous sites for 

snorkelling and diving. The property has 

one of the best house reefs in Maldives, 

with a stunning display of coral, other marine 

life like turtles, sting rays and hundreds of 

colourful fish species – all seen from your villa. 

parkhotelgroup.com/en/maldives 

Racecourse, where you can relish Japanese & 

Chinese delicacies while overlooking the stables, 

and The Wine Rack, a stylish wine bar where you 

can choose from more than 300 wines and pair 

them with a menu curated by celebrity chef Sarah 

Todd (of MasterChef Australia fame). 

Lady Baga, Kamala Mills, +91 49731012 

Keiba, Mahalakshmi Racecourse, +91 8976040121 

The Wine Rack, Lower Parel, +91 8452833377 

THEATRE TALES 

NCPA, the city’s premier theatre venue starts the Spring 

Season of the Symphony Orchestra of India (SOI) with 

a stellar line-up. On March 4th, the Bournemouth 

Symphony Chorus will join SOI to bring two glorious 

choral works to Mumbai – Beethoven’s Choral Fantasy 

and Haydn’s Mass For Troubled Times. This will be 

followed by their rendition of Handel’s Messiah on March 

6th. Both performances will take place at NCPA’s Jamshed 

Bhabha Theatre. On March 10th and 15th, NCPA’s Godrej 

Dance Theatre will stage an opera screening of Puccini’s 

La Bohème followed by a theatre screening of the French 

play Scapin the Schemer on March 21st. Book tickets on 

bookmyshow.com/mumbai. 

114 115

BANGKOK AIRWAYS NEWS 118 / ROUTE MAP 124 / AIRCRAFT INFO 128 

117

BANGKOK AIRWAYS NEWS 

PLAN TO CONNECT PUBLIC BUSES AND 

COMMUNITIES TO AIRPORTS CREATED 

BETWEEN THE DEPARTMENT OF LAND 

TRANSPORT AND BANGKOK AIRWAYS 

Recently, Mr. Sanit Promwong, Director 

of the Department of Land Transport 

and Mr. Puttipong Prasarttong-Osoth, 

President of Bangkok Airways PCL 

signed an agreement for public buses 

to service routes to relevant airports. 

Plans are underway for public buses to 

provide service to commuters needing 

travel between the 3 airports operated 

by Bangkok Airways; namely Sukhothai, 

Trat and Koh Samui airports and the 

respective city centres. Apart from the 

convenience, the collaboration 

supports the tourism and aviation 

industry with the goal to boost 

economic growth to the areas. 

Mr. Sanit Promwong, Director of 

the Department of Land Transport, said, 

“The memorandum of understanding 

(MOU) articulates the government 

and the Ministry of Transport’s ‘One 

Transport’ policy to develop and 

integrate a public transportation 

system to connect airports, city 

centres and bus terminals – under 

the rules of high standards and safety 

supervision. Land transportation 

representatives have been delegated 

in each province where each airport 

is located, so they can liaise with the 

airports and involved parties to plot 

bus routes, bus stops, bus parking 

areas, and determine fares that 

match commuter demands and flight 

schedules. This collaboration will 

increase more options for travellers 

and their lifestyles.” 

Mr. Puttipong Prasarttong-Osoth, 

President of Bangkok Airways PCL 

also added, “We have elevated our 

service standards in all of our 3 

operating airports in order to make 

it convenient for all travellers. These 

days, they can choose to commute 

from airports into the city using a 

taxi or limousine for more independent 

transport. On the other hand, this 

(agreement) will be providing a great 

option with public transportation. 

Parking areas for buses will be wellorganised 

and addressing safety 

standards. It’s all within a short walking 

distance and for the convenience of 

the public.” 

เมื่อเร็วๆ นี้ นายสนิท พรหมวงษ์ อธิบดีกรมการ 

ขนส่งทางบก และนายพุฒิพงศ์ ปราสาททองโอสถ 

กรรมการผู้อำนวยการใหญ่ บริษัท การบิน 

กรุงเทพ จำกัด (มหาชน) ร่วมลงนามบันทึกความ 

ร่วมมือในการจัดให้มีรถโดยสารสาธารณะบริการ 

รับส่งผู้โดยสาร เชื่อมการเดินทางระหว่างตัวเมือง 

และท่าอากาศยานที่บริหารงานโดย บริษัท การบิน 

กรุงเทพ จำกัด (มหาชน) ทั้ง 3 แห่ง ประกอบด้วย 

ท่าอากาศยานสุโขทัย ท่าอากาศยานสมุย และ 

ท่าอากาศยานตราด เพื่อให้ผู้โดยสารและประชาชน 

ที่มาใช้บริการท่าอากาศยานได้รับความสะดวก 

สบายจากการเดินทาง ทั้งยังส่งเสริมอุตสาหกรรม 

การบินและการท่องเที่ยว และส่งเสริมการขยายตัว 

ทางเศรษฐกิจของประเทศ 

นายสนิท พรหมวงษ์ อธิบดีกรมการขนส่ง 

ทางบก เปิดเผยว่า “การลงนามร่วมกันในครั้งนี้ 

สอดคล้องกับนโยบายรัฐบาลและนโยบาย One 

Transport ของกระทรวงคมนาคม ที่ต้องการให้มี 

การบูรณาการและพัฒนาระบบการขนส่งเชื่อมต่อ 

การเดินทางทุกรูปแบบจากท่าอากาศยาน โดย 

เฉพาะการให้บริการรถโดยสารสาธารณะเพื่อเชื่อม 

สนามบินกับชุมชนและสถานีขนส่ง ภายใต้การ 

ควบคุม กำกับ ดูแลมาตรฐานความปลอดภัย 

และคุณภาพการให้บริการอย่างใกล้ชิด เพื่อให้ 

ผู้โดยสารมีทางเลือกในการเดินทางที่หลากหลาย 

ตรงกับไลฟ์สไตล์ โดยกรมการขนส่งทางบกได้มอบ 

นโยบายให้สำนักงานขนส่งจังหวัดที ่มีที่ตั้งของ 

ท่าอากาศยาน ดำเนินการสำรวจเส้นทางเดินรถ 

โดยสารสาธารณะร่วมกับท่าอากาศยาน และหน่วย 

งานที่เกี่ยวข้อง เพื่อกำหนดจุดต้นทาง ปลายทาง 

จุดจอดระหว่างทาง พื้นที่จอดรถ ให้ตอบโจทย์ 

ผู้ใช้บริการ และร่วมกันกำหนดตารางการเดินรถ 

เพื่อให้สอดคล้องกับเที่ยวบิน และอัตราค่าโดยสารที่ 

เหมาะสมและเป็นธรรม” 

ด้าน นายพุฒิพงศ์ ปราสาททองโอสถ 

กรรมการผู้อำนวยการใหญ่ บริษัท การบินกรุงเทพ 

จำกัด (มหาชน) กล่าวว่า “บริษัทฯ ได้ยกระดับ 

คุณภาพการให้บริการภายในท่าอากาศยานทั้ง 

สามแห่ง เพื่อตอบโจทย์ผู้โดยสารที่ใช้บริการให้ได้ 

รับความสะดวกสบาย ปัจจุบันการเดินทางเข้าสู่ 

ตัวเมืองในทุกสนามบินมีรถแท็กซี่และรถลีมูซีน 

รองรับสำหรับกลุ่มลูกค้าที่ต้องการเดินทางด้วย 

รถยนต์ที่มีความเป็นส่วนตัว ในขณะที่การเพิ่ม 

รูปแบบการให้บริการด้วยรถโดยสารสาธารณะ 

คาดว่าจะสามารถรองรับกลุ่มลูกค้าที่เป็นนักท่องเที่ยว 

ชาวต่างชาติ ที่นิยมเดินทางด้วยระบบขนส่ง 

สาธารณะ ซึ่งแต่ละท่าอากาศยานได้จัดเตรียม 

สถานที่ภายในท่าอากาศยานสำหรับเป็นจุดจอด 

รถโดยสารสาธารณะเพื่อรับส่งผู้โดยสารได้อย่าง 

สะดวกสบาย ไม่ไกลจากตัวอาคาร รวมทั้งจัด 

ระเบียบและรักษาความปลอดภัยในบริเวณจุดจอด 

รถให้เกิดความเรียบร้อย” 

BANGKOK 

AIRWAYS DRAWS 

LUCKY WINNERS OF 

CUSTOMER 

SATISFACTION 

SURVEY 

Recently, Bangkok Airways Public 

Company Limited led by Mrs. Darunee 

Debavalya, Senior Director – Customer 

Satisfaction and Relationship Management 

(3rd from left), together with Mrs. Waewta 

Chaiyapol, Director – Customer Relations 

and Experience Management (2nd from 

left) had the pleasure of selecting 10 lucky 

winners from a second draw that was part 

of the Bangkok Airways Public Company 

Limited Customer Satisfaction Survey 

2017. The event was held at the Bangkok 

Airways Ticketing Office on Vibhavadi 

Rangsit Road. 

NEW INTERNATIONAL PASSENGER LOUNGES 

AT SUVARNABHUMI AIRPORT 

Passengers on Bangkok Airways flights 

can now enjoy new International Passenger 

Lounges at Suvarnabhumi Airport, an 

additional service offering extra comfort 

and convenience. The brand new 

International Passenger Lounges are 

located on the third floor of concourse D, 

opposite gate D7. 

The new lounges have been designed 

to showcase the airline brand identity of 

the “boutique” touch. The new Boutique 

Lounge, 250sqm in size, can accommodate 

up to 120 passengers, while the Blue 

เมื่อเร็วๆ นี้ สายการบินบางกอกแอร์เวย์ส นำโดย 

คุณดรุณี เทพวัลย์ ผู้อำนวยการอาวุโสส่วน 

บริหารความพึงพอใจและความสัมพันธ์ลูกค้า 

(ที่ 3 จากซ้าย) และคุณแววตา ชัยพล ผู้อำนวยการ 

แผนกบริหารลูกค้าสัมพันธ์และประสบการณ์ลูกค้า 

Ribbon Club Lounge is 200sqm in size and 

can accommodate up to 50 passengers. 

Passengers of Bangkok Airways departing 

on international flights can now enjoy these 

brand new lounges from today onwards. 

Opening hours are from 04.30am to 10pm. 

For more information, please visit our 

website: www.bangkokair.com or Call Centre 

by dialling 1771, 24 hours a day. 

(ที่ 2 จากซ้าย) เป็นประธานจับรางวัลผู้โชคดี 

10 ท่าน จากการสำรวจความพึงพอใจของ 

ผู้โดยสาร ครั้งที่ 2 ประจำปี พ.ศ. 2560 ณ 

สำนักงานออกบัตรโดยสาร สายการบินบางกอก 

แอร์เวย์ส ถนนวิภาวดีรังสิต 

สายการบินบางกอกแอร์เวย์ส เปิดให้ 

บริการห้องรับรองผู้โดยสารขาออก 

ระหว่างประเทศแห่งใหม่ ณ ท่าอากาศยาน 

สุวรรณภูมิ เพื่อรองรับเทศกาลท่องเที่ยว 

ปลายปี โดยห้องรับรองผู้โดยสาร 

ระหว่างประเทศแห่งใหม่นี้ตั้งอยู่บริเวณ 

ชั้น 3 ของอาคารผู้โดยสาร Concourse D 

ตรงข้ามกับประตูขึ้นเครื่องหมายเลข 

D7 ซึ่งผู้โดยสารของสายการบินฯ 

สามารถเข้าใช้บริการได้ตั้งแต่วันนี้ 

เป็นต้นไป 

ห้องรับรองผู้โดยสารแห่งใหม่นี้ถูก 

ตกแต่งอย่างสวยงามและมีเอกลักษณ์ซึ่ง 

สะท้อนความเป็น “บูทีค” ของสายการบินฯ 

ได้อย่างลงตัว ห้องรับรองผู้โดยสารดังกล่าว 

มีขนาด 450 ตารางเมตร แบ่งเป็น บูทีค 

เลาจน์ สามารถรองรับผู้โดยสารได้ 120 

ท่าน และบลูริบบอนคลับเลาจน์ สามารถ 

รองรับผู้โดยสารได้ 50 ท่าน 

ห้องรับรองผู้โดยสารระหว่างประเทศ 

แห่งใหม่เปิดให้บริการทุกวันตั้งแต่เวลา 

04.30 ถึง 22.00 น. ซึ่งผู้โดยสารสามารถ 

ตรวจสอบรายละเอียดเพิ่มเติมได้ทาง 

เว็บไซต์ www.bangkokair.com หรือที่ 

ศูนย์บริการข้อมูลลูกค้า โทร.1771 ตลอด 

24 ชั่วโมง 

118 

119

BANGKOK AIRWAYS NEWS 

“LOVE EARTH, SAVE EARTH: LOVE 

SAMUI, SAVE THE COCONUT 

TREES” YEAR 3 

Bangkok Airways, led by Ms. 

Nutchayathorn Nutsudanijvipa – 

Director, Samui Airport and other 

representatives, recently relaunched 

the environmental awareness 

project, “Love Earth, Save Earth: 

Love Samui, Save the Coconut 

Trees.” Now in its third consecutive 

year, the eco-initiative was held at 

Wat Laem Suwannaram, Koh Samui 

district, Surat Thani. The joint goal 

is to share eco-conscious knowledge 

among the island community to 

preserve and protect the iconic 

coconut trees of Koh Samui. 

In the “Love Earth, Save Earth: 

Love Samui, Save the Coconut 

Trees” Year 3 project, more than 

140 farmers, planters, locals and 

tree enthusiasts in Koh Samui 

gained more knowledge on care 

for their coconut trees. Participants 

were taught about pest control 

and eradication methods, such as 

the biological control of tree pests 

such as black-headed caterpillars, 

and having vespidae wasps as a 

natural way to control coconut 

pests. Young coconut plants and 

vespidaes were also donated 

during the event. 

เมื่อเร็วๆ นี้ สายการบินบางกอกแอร์เวย์ส 

จัดกิจกรรม “ปลูกต้นมะพร้าวเพื่อเกาะสมุย 

ปี 3” ภายใต้โครงการ “Love Earth, Save 

Earth: Love Samui, Save the Coconut 

Trees” เพื่อรณรงค์ให้ประชาชนบนเกาะสมุย 

หันมาใส่ใจและอนุรักษ์ต้นมะพร้าว ซึ่งเป็น 

สัญลักษณ์สำคัญทางการท่องเที่ยว โดยมี 

นางสาวณัฏฐ์ชยธร ณัฐสุดานิจวิภา 

ผู้อำนวยการสนามบินสมุยและตัวแทนจาก 

หน่วยงานต่างๆ เข้าร่วมกิจกรรม ณ วัด 

แหลมสุวรรณาราม อำเภอเกาะสมุย 

จังหวัดสุราษฎร์ธานี 

กิจกรรม “ปลูกต้นมะพร้าวเพื่อเกาะสมุย 

ปี 3” เปิดโอกาสให้เกษตรกรและประชาชนใน 

พื้นที่เกาะสมุยกว่า 140 คนที่เข้าร่วมงานได้ 

เรียนรู้องค์ความรู้ต่างๆ อาทิ การควบคุม 

และกำจัดแมลงศัตรูมะพร้าว การฝึกปฏิบัติ 

การควบคุมแมลงศัตรูมะพร้าวโดยชีววิธี 

การเพาะเลี้ยงขยายแตนเบียน การควบคุม 

หนอนหัวดำมะพร้าว เป็นต้น รวมถึงยังได้รับ 

กล้ามะพร้าวเพื่อนำไปปลูก และแจกแตน 

เบียน เพื่อให้เกษตรกรนำไปควบคุมแมลง 

ศัตรูมะพร้าวให้ยั่งยืนต่อไป 

BLUE VOLUNTEERS FOR 

CHILDREN’S DAY 

It’s another feel good moment for the Blue Volunteers 

of Bangkok Airways who were lucky to spend quality 

time with Thai kids recently. On Thailand’s Children’s 

Day last January 12, 2018, Mrs. Chanthip Thongkanya 

– Vice President, Office of the President; together 

with the Bangkok Airways’ Blue Volunteers team 

organised fun activities and prepared lunch for 

students at Thewa Khlong Trong School in Samut 

Prakan province. The event aimed at sharing in the 

happiness and fun with the children and challenging 

them with games and activities. The following day 

also was a great opportunity as the National Council 

on Social Welfare of Thailand under the patronage 

of His Majesty, the late King Bhumibol Adulyadej, 

appointed the Blue Volunteers to create wonderful 

activities under the theme, “10 Duties for Good Kids” 

around the Mahidol Building grounds. 

สำหรับปีนี้ ทีม Blue Volunteers ของบางกอกแอร์เวย์ส ได้มีโอกาส 

จัดและร่วมกิจกรรม วันเด็กแห่งชาติประจำปี 2561 ถึง 2 กิจกรรม 

โดยเมื่อวันศุกร์ที่ 12 มกราคมที่ผ่านมา ทีม Blue Volunteers ของ 

บางกอกแอร์เวย์สกว่า 20 คน นำโดยคุณจันทร์ทิพย์ ทองกันยา 

รองกรรมการผู้อำนวยการใหญ่ สำนักกรรมการผู้อำนวยการ 

ใหญ่ จัดกิจกรรมสำหรับนักเรียน และเด็กๆ ณ โรงเรียนเทวะคลอง 

ตรง จังหวัดสมุทรปราการ เพื่อมอบความสุขและความสนุกสนาน 

ให้กับน้องๆ ผ่านกิจกรรมต่างๆ รวมถึงเลี้ยงอาหารกลางวัน วันถัด 

มาวันเสาร์ที่ 13 มกราคม ทีม Blue Volunteers ก็ได้รับเกียรติจาก 

สภาสังคมสงเคราะห์แห่งประเทศไทยให้ช่วยดูแลฐานกิจกรรมต่างๆ 

บริเวณลานหน้าตึกมหิดล ณ สภาสังคมสงเคราะห์แห่งประเทศไทย 

ในพระบรมราชูปถัมภ์ ซึ่งกิจกรรมจัดภายใต้แนวคิด “เด็กเอ๋ย เด็กดี 

ต้องมีหน้าที่ 10 ประการ” 

120

124 125

AIRCRAFT INFO 

AIRBUS A319 

NUMBER OF FLEET : 14 

LENGTH : 33.84 m 

WINGSPAN : 34.1 m 

HEIGHT : 12.17 m 

ENGINE : IAE V2500 

CRUISING SPEED : 

920 km/h 

MAX OPERATIONAL ALTITUDE : 

39,800 ft 

PASSENGER CAPACITY : 

12 seats & 108 seats / 144 seats / 138 seats 

BANGKOK AIRWAYS OPERATES FOUR TYPES OF AIRCRAFT 

TAKE ME 

HOME 

READ 

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 . 

TOO MUCH BAGGAGE? 

ONLINE! 

AIRBUS A320 





ENGINE : IAE V2500 


870 km/h 


39,800 ft 


162 seats 

••••• 

We also come in a digital format. You can read us at: 

FAHTHAIMAG.COM 

And feel free to send us your feedback. 

Your voice is our inspiration! 

ATR 72-500 





ENGINE : 2 x 2,750 hp 

Pratt & Whitney 

Canada PW127F 


509 km/h 


25,000 ft 


70 seats 

Read more 

ATR 72-600 


LENGTH : 27.166 m 



ENGINE : 2 x 2,750 hp 

Pratt & Whitney 

Canada PW127M 


509 km/h 


25,000 ft 


70 seats 

OUR SCHEDULE FLIGHTS AND FREQUENCY 

DOMESTIC FLIGHTS 

Bangkok, Koh Samui, Phuket and Chiang Mai : 

Numerous flights every day from a variety of destinations 

Chiang Mai : 1 flight per day from Phuket ; 

1 flight per day from Koh Samui 

Chiang Rai : 3 flights per day from Bangkok 

Hat Yai : 

1 flight per day from Phuket 

Koh Chang/Trat : 3 flights per day from Bangkok 

Krabi : 

3 flights per day from Bangkok ; (As from March 25, 2018 onwards) 


Lampang : 3 flights per day from Bangkok 

Mae Hong Son : 1 flight per day from Chiang Mai (As from March 25, 2018 onwards) 

Pattaya : 1 flight per day from Phuket ; 


Sukhothai : 2 flights per day from Bangkok (As from March 25, 2018 onwards) 

INTERNATIONAL FLIGHTS 

Chengdu : 4 flights per week from Koh Samui 

Chongqing : 3 flights per week from Koh Samui 

Danang : 1 flight per day from Bangkok 

Guangzhou : 1 flight per day from Koh Samui 

Hanoi : 

1 flight per day from Chiang Mai (As from March 25, 2018 onwards) 

Hong Kong : 2 flights per day from Koh Samui 

Kuala Lumpur : 1 flight per day from Koh Samui 

Luang Prabang : 2 flights per day from Bangkok 

Malé : 

1 flight per day from Bangkok 

Mandalay : 1 flight per day from Bangkok ; 

1 flight per day from Chiang Mai 

Mumbai : 1 flight per day from Bangkok 

Nay Pyi Taw : 6 flights per week from Bangkok 

Phnom Penh : 6 flights per day from Bangkok 

Phu Quoc : 4 flights per week from Bangkok 

Siem Reap : 5 flights per day from Bangkok 

Singapore : 2 flights per day from Koh Samui 

Vientiane : 2 flights per day from Bangkok (As from March 25, 2018 onwards) 

Yangon : 4 flights per day from Bangkok ; 

1 flight per day from Chiang Mai 

128

CHECKING OUT 

Hanoi Closeness 

Hanoi’s coffee lifestyle is now within easy 

reach, as Bangkok Airways introduces 

flights from Chiang Mai to Hanoi starting 

March 25, 2018. Sit with dedicated locals 

and sip the smoothness of a Ca Phe or 

Vietnamese coffee, ideally with the scenic 

West Lake in full view. 

130

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

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