GET THE DINNER YOU DESERVE From the rooop at Centara Watergate Pavillion Hotel, glittering views of Bangkok will be spread before you as you settle into one of Bangkok’s most alluring nightlife destinations. You and friends can sit, sip and sample delicacies from the imaginative cocktail list and equally temping pan-Asian menu. Let the stars continue on their courses as you enjoy yours, complemented by some good old-fashioned service and an atmosphere of nighttime glamour.
567 Ratchaprarop Road, Makkasan, Ratchathewi, Bangkok 10400 Thailand www.centarahotelsresorts.com/cwb E : cwb@chr.co.th T : +66 (0) 2 625 1234
The management and staff of BigChillli would like to wish Her Majesty The Queen best wishes, good health and happiness on the occasion of her birthday.
Covering the cracks isn’t the solution FOR decades, Thailand could always count on glowing reports by the international media about a country blessed with warm and friendly people, outstanding service and hospitality, a rich and meaningful culture, and almost boundless natural beauty. Its reputation as a tourist paradise had spread easily across the globe and in the blink of an eye Thailand was attracting more than 20 million visitors a year. Even when something negative surfaced, it was readily overlooked by an adoring audience of foreign visitors or smartly swept under the carpet by local officials and businessmen eager to ensure the country’s generally good image remained intact and also to avoid the dreaded ‘loss of face.’ They were good years and Thailand was a tourism superstar. Predictably, perhaps, a few cracks began to appear: Stories of scams and rip-offs, not-so-friendly taxi drivers, double pricing and frequent overcharging emerged – none of which was particularly unusual or even a source of worry for such a popular destination. More recently, though, those cracks have widened, revealing aspects of this country that those in charge would much preferred to have kept concealed. We’re talking here about the accidents on road and sea, as well as the widespread corruption, unreliable police work, abuse of human rights, inefficiency of some airlines, the increase – not the decrease – in scams, and the controversial political scene. These are all major issues which the media – much wiser and less fawning these days – is now ready and willing to talk about. Frankly, Thailand’s face to the world has never looked so bruised. It’s therefore essential that Thailand takes an urgent and honest look at itself and tackles these issues without delay. The country can longer conceal its negative side and pretend all’s well. An elaborate PR campaign won’t cover the cracks. Real solutions are needed. The word is out – and Thailand must act.
Alcohol crackdown: What about drugs?
MIXED messages have been sent out by the government regarding the sale of alcohol near schools, universities and other educational centres. Right now, nobody is absolutely clear what the new rules actually mean and who will be affected. The aim is presumably to keep impressionable youngsters and alcohol as far apart as is practical. In theory it’s not a bad idea, though such draconian regulations will inevitably result in considerable hardship for
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some legitimate vendors of alcohol. What is not being addressed in regard to young people’s welfare, however, is the issue of illegal drugs. It’s no secret these are not only easily available in Bangkok, often via motorcycle taxis who are often based near those educational institutions, but they are also used by a growing number of youngsters. If the authorities are serious about protecting young people by shielding them from alcohol, then they also should take a much tougher line towards drugs and their pushers (and their suppliers!).
Make taxis safer for lady partygoers
IF some of the steam has gone out of Bangkok’s once unbridled nightlife, it could well be due to the numerous ever-present police checkpoints around Bangkok. Thailand’s drink-driving laws are tough and have no doubt done much to reduce the craziness that would otherwise prevail on our roads. Sensible people now leave their car at home and take a taxi instead. While that’s acceptable to most males, it’s not always such a great idea for females, especially late at night when they feel at their most vulnerable. A possible solution would be for all taxis to be required by law to install an onboard digital camera with images streamed to a central office. Of course, this would involve additional costs to the taxi operator, which would be reflected in slightly higher fares, but no one is likely to complain given the extra security afforded by such a measure.
Low cost farmers FACEBOOK users in Thailand recently posted messages about the low wages paid to factory workers in countries like Bangladesh who make some of the garments and products widely available in this country. They have a valid point and the issue of low pay should be highlighted. But these same FB users should not forget the plight of their own Thai farmers who earn a pittance to make sure rice appears on their table for a few baht every day.
BTS tickets at 7/11?
WITH the Skytrain stations increasingly packed with commuters queuing for change and then queuing again to buy tickets, why doesn’t the BTS set up external ticket booths in outlets like 7/11? Or are the queues necessary to prevent overcrowding on the platforms?
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PUBLISHER Colin Hastings editorbigchilli@gmail.com MANAGING EDITOR Adam Purcell adambigchilli@gmail.com EDITOR Nina Hastings ninabigchilli@gmail.com ASSISTANT EDITOR Chutinanta Boonyamarn nanbigchilli@gmail.com SALES & MARKETING MANAGER Rojjana Rungrattwatchai sendtorose@gmail.com ACCOUNT EXECUTIVES Thana Pongsaskulchoti thanabigchilli@gmail.com Sakuna Nupinrum nokbigchilli@gmail.com ACCOUNTING MANAGER Saranya Choeyjanya fatcatbigchilli@gmail.com ACCOUNTING ASSISTANT Janjira Silapapairson janbigchilli@gmail.com ART & PRODUCTION Arthawit Pundrikapa, Jaran Lakkanawat PHOTOGRAPHY Mini Bike Gang, WJ CONTRIBUTING WRITERS Anette Pollner, Johanna DeKoning, Judith Coulson, Maxmilian Wechsler, Chantawan Mueanngern, Chloe Mason INTERNS: Shir Ariyawuthipan, Navapas Masathienvang
TheBigChilliMag
thebigchillimagazine
No part of this magazine may be reproduced or transmitted in any form without prior written permission from The BigChilli Co., Ltd. The opinions and views of the writers are not necessarily the views of the publishers. All details are deemed correct at the time of print, the publisher, the editor, employees and contributors can not be held responsible for any errors, inaccuracies or omissions that may occur. The editor reserves the right to accept, reject or amend any submitted artwork, photographs, illustrations and manuscripts. The BigChilli welcomes unsolicited contributions but assumes no responsibility for the safe-keeping or return of such materials damaged or lost in transit.
The BigChilli Company Ltd., 1/7 5th Fl. Room 504, Siboonrueng Bldg. 2, Convent Road, Silom, Bangrak, Bangkok 10500 ☎ 02 233 1774-6, 02 266 7141 Fax: 02 235 0174 :thebigchillimagazine@gmail.com :thebigchilli.com
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Expat
News
Our unpredictable weather This year is the driest in Thailand since 1995, and yet Bangkok experienced its wettest-ever month in June. What’s going on?
■ BLACK clouds unleashed heavy ml, while May and June 2015 were a rainfall on Bangkok during the last few source of concern by being the driest on days of July, but the downpours didn’t record. allay fears that Thailand is in the grip of a The North’s wettest year severe and unprecedented drought – was the ‘year of the great floods’ and without lots more rain 2015 will 2011 (1,688.7 ml) and driest in The amount of rain that fell end up being the driest on record. 1998 (1,012.7 ml). in the North in 1998 – the How accurate is that forecast? Corresponding figures region’s driest year No one knows. We have five for the Central region are more months until the end of 2015 wettest (1,514.4 ml) in 2011, and and it’s plainly impossible to predict driest (993 ml) in 2014; the East what will happen to Thailand’s weather. are 2014 (2,259.6 ml) and 2004 (1,650.6 But in a strange twist which And those recent thunderstorms in ml); the Southeast 1999 (2,356.1 ml) and emphasises the unpredictability of Bangkok may have no bearing on the 2004 (1,438.4 ml); Southwest 2012 Thailand’s weather, Bangkok had eventual outcome, for heavy downpours (3,353.3 ml) and 2005 its wettest-ever June earlier this here are not necessarily being repeated (2,347.5 ml). year, when an amazing 465.5 elsewhere in Thailand. Meanwhile, ml of water was dumped on To record Thailand’s weather, the Bangkok’s wettest the city – some 44 ml more Meteorological Department divides the year was 2009 than 2011, the year when country into six separate regions: North, (2,272 ml), which the country famously Northeast, Central, East, Southeast, and was almost The amount of rainfall suffered its worst floods Southwest. It also publishes separate equaled in 2011 dumped on Bangkok in June in decades. figures for Bangkok. (2,240.3 ml), It’s anomalies like Statistics for the past 19 years show along with 1998 this that make it so difficult that the North – and not the (2,109.1 ml), and 2010 to understand, let alone predict, Northeast as most people (2,023.7 ml). Its driest year was 1997 long-term weather patterns. believe – is actually the (1,063.7 ml). Other figures for country’s driest region. The capital’s wettest month during the period 1995-2015 It is followed by the the last 20 years was in September 2012 provided by the Met Central region (601.1 ml). Running a close second was The amount of rain that fell Department offer and then by the September 1998 (586.3 ml). in the North in 2011 – the many more surprises. Northeast. The Bucking this year’s miserable trend region’s wettest year For example, the wettest by far is the was March of this year, which saw vast farmlands of the Southwest. massive thunderstorms, making it the Northeast had their wettest The Met wettest in Bangkok’s recent history. year (1,690.9 ml) as recently Department’s figures In Bangkok, at least, what is known as 2011, and driest (1,186.7 confirm fears that as the ‘wet season’ remains well defined, ml) way back in 1998. Three 2015 to date is an with the months of May, June, July, other wet years were 2008, astonishingly dry year, August, September and October having 2000 and 2002. and unless Thailand in general receives the most number of rainy days. Back in However, last year’s rains in the a thoroughly good soaking soon, it August 2010, the country’s gloomy capital Northeast were below average at 1,383.6 may well go down in history as an experienced a record 27 days of rain – unprecedented natural disaster. three days more than in August 2010 and The facts speak for themselves: four August 2014. regions (North, Northeast, East and It’s clear from the Met Department Southeast) have just experienced their figures that while there is the odd blipp driest June for the past 20 years. on the screen, no major or discernible June was also the second and changes in weather patterns have sixth driest month respectively emerged over the past two decades. The in the Central and Southwest one exception, of course, is this year with The amount of rainfall in regions since 1995. Even its worryingly low rainfall so far. Bangkok in 1997 – the city’s the Southwest had one of its What happens between now and driest year driest Junes. December 31 is anyone’s guess.
1,012.7 ml
465.5 ml
1,688.7 ml
1,063.7 ml
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Expat
Business
Hooters eyes Southeast Asia success Destination Resorts kicks-off its Hooters expansion plans on 18 September with a new branch at Four Points by Sheraton Bangkok, Sukhumvit 15
Toby Paul Crowder, Vice President - Food & Beverage of Destination Resorts
■ SINCE opening its first restaurant on October 4, 1983, in Clearwater, Florida, American restaurant chain Hooters has gone on to become a global sensation. Now present in 26 countries, with over 400 locations, the brand is synonymous with good times, hearty food, and, of course, beautiful waitresses with big personalities. The casual beach-themed establishments feature music, sports on large flat screens, and a menu that includes seafood, sandwiches, burgers, salads, and signature chicken wings. It’s an unpretentious formula that’s worked a treat, especially here in Thailand, where, on the back of the success of the first Hooters
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in Patong beach, Phuket, leading resort and restaurant developer Destination Resorts Co., Ltd., the Southeast Asian franchise holder of Hooters, is currently developing Hooters restaurants for Bangkok, Samui, and Pattaya, as well as over 30 restaurants throughout Southeast Asia. The first of these new developments will open on September 18 at the Four Points by Sheraton Bangkok, Sukhumvit 15. Two more Bangkok venues, slated for Sukhumvit Soi 22 and Soi 33, and the Pattaya Hooters, the largest Hooters in the world, are also set to open before the end of the year. English expat Toby Paul Crowder, Destination
Resorts’ Vice President - Food & Beverage, is responsible for the company’s Food & Beverage outlets such as Hard Rock, Drunken Leprechaun, and, of course, Hooters. With over 20 years’ experience in management positions in Food & Beverage throughout Asia, he certainly knows his stuff. And when it comes to Hooters, success is firmly on his radar. “The fact we’re set to open the largest Hooters in the world is testament of the brand’s potential in Thailand and the region,” he says. “That branch, scheduled to open this November in Pattaya, will have over 560 seats, set over two floors, and will draw in customers with all the usual Hooters offerings plus a ‘Wild
West Theme.’ A mechanical bull, two bars, and a live DJ are among the highlights.” What about the Hooters Girls? “The Hooters Girl is the icon of the brand; wearing a uniform of white tops, orange shorts and sports shoes, which is consistently represented in all Hooters restaurants, all over the world. Visitors to any of our Hooters establishments can expect to enjoy delicious American-style food and international beverages while the friendly Hooters Girls entertain them. “We believe that being a Hooters Girl is not just being a waitress. Hooters Girls are smart, fun and great entertainers who just make guests feel good and happy. Whether you visit Hooters alone or with family and friends, you’ll always leave happy with a smile. And that’s the beauty of the brand.” Think you have what it takes to be a Hooters Girl? Anyone who is interested can apply via www. hootersasia.com. Salary is a guaranteed minimum 35,000 baht plus other benefits. www.hootersasia.com
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TheBigChilli 97
Gourmet
Restaurant news & deals | Serving Up | Recipe | Reviews
Creative Cuisine
Enjoy this and more innovative dishes at SO Amazing Chefs 2015 Page 50
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Jones the Grocer
The House on Sathorn
LOCATED adjacent to W Bangkok at the bustling Sathorn and Narathiwas intersection, The House on Sathorn is now open as a hip multi-venue entertainment complex where modern vibrancy meets old-world charm. Open as a residence and hotel, restaurant, exclusive club lounge and venue for private events and meetings, the newly revived 126-year-old colonial mansion offers a unique dining and entertainment experience guided by its stunning neoclassic architecture and design. 106 North Sathorn Rd. 02-344-4000 :thehouseonsathorn.com
SPECIALISING in top-quality natural products supplied by discerning artisans, the Australian gourmet restaurant and retail chain has arrived in Thailand with a large outlet at EmQuartier’s The Waterfall building. The store offers fresh gourmet meals, worldclass Australian coffees, fine wines, cheeses, cakes and pastries, and a wide selection of premium products. G Floor, EmQuartier. 02 261 0382 :facebook.com/jonesthegrocerthailand
New
B y C h a n t a w a n M u e a n n g e rn
on the Taper
THIS new brunch spot offers a fine selection of both classic European recipes and inventive Asian-inspired dishes. From hearty breakfasts featuring eggs, sausage, smoked bacon, and tomato and mushrooms (B375) to Asian-style Isaan sausage pasta dishes (B290), you’ll find plenty of tasty ways to start the day here. Open Tue-Sun 9am-4pm. 44/11 Thonglor Soi 13. :taperbkk.com
099 929 5464
scene Restaurant & Bar openings in Bangkok
Theo Mio Italian Kitchen
BRITISH celebrity chef Theo Randall has partnered with InterContinental Bangkok to open his first restaurant in Thailand. Slated to open this month, the restaurant takes over the space that earlier hosted Grossi Trattoria & Wine Bar and will feature vibrant seasonal dishes made using high quality local ingredients and handpicked Italian produce. Look forward to highlights such as Carpaccio of beef fillet, Pan-fried squid with fresh chilli, and Theo’s famous Cappaletti di Vitello with porcini mushroom sauce. 973 Ploenchit Rd. 02 656 0444 :icbangkok.com
Hair of the Dog
THE brainchild of one of the founders of Mikkeller Bangkok, Mike MacDonald, its former tap master, Pete Spaling, and beer loving Canadian Jon Andresen, this new bar at Ploenchit’s Mahatun Plaza pours craft beers from 13 taps with highlights such as the Modern Times Blazing World Amber Ale, Mikkeller Tiger Baby Pale Ale, and De Molen Hel & Verdoemenis Imperial stout beer. The bar’s minimal design blends polished concrete with surgical lamps and operating tables – the perfect ‘surgery’ for beating back a hangover. Prices range from B220-430. Open daily 5pm-midnight. Mahatun Plaza, 888/26 Ploenchit Rd. 02 650 7589 :facebook.com/hairofthedogbkk 22
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Scrapbook Last month’s foodie functions in focus
Toscana Night at Scalini A NIGHT of Italian cuisine and culture was enjoyed by a large group of foodies when Hilton Sukhumvit Bangkok presented ‘Tuscany Night’ at its popular Scalini Restaurant. The event began with Prosecco, cocktails and canapés in The Study, where acclaimed artist Saverio Lucci introduced his work, and then featured a classic Tuscan fourcourse menu specially created for the occasion by Chef Egidio. Live opera performances rounded out the splendid experience.
Rotarians welcome new president ROTARY Club Bangkok South held its Annual Installation Dinner at Anantara Hotel, Bangkok, to install its new President, Narain Suradejvibul, and Board of Directors for the 2015-2016 Rotary Year.
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Exclusive Tea Tasting with Ronnefeldt WHO knew making tea could be such an art? This is exactly what all visitors to Le Méridien Bangkok learned when the hotel hosted an exclusive Ronnefeldt tea tasting at Tempo Bar. On hand to explain more about Ronnefeldt’s premium teas, and share the history of the brand, was Jan-Berend Holzapfel, Tea Master, General Manager, and owner of Ronnefeldt.
Scrapbook Last month’s foodie functions in focus
Ping’s celebrates second anniversary ESTEEMED guests HE Mrs Chua Siew San, Ambassador of the Republic of Singapore to Thailand; Joe Sim, Chairman of Ping’s Restaurant Group; and Jacqueline Sim, Managing Director of Ping’s Restaurant Group, joined a jubilant celebration at Ping’s Thai Teochew Restaurant (on the second floor of the Pathumwan Princess Hotel) as the famous eatery celebrated its second anniversary with an elaborate five-course dinner paired with Moët and Chandon Champagne.
Phuket Panwa turns three with a feast PHUKET Panwa Beachfront Resort celebrated its third anniversary with a Sunday Brunch Party at the resort’s Mosaic Restaurant. Every weekend the hotel now hosts Sunday Brunch for the special price of just B399, and visitors can also use the main swimming pool and fitness centre free of charge (from noon-4pm).
Favola opens in style THE new Favola Italian Restaurant at Le Méridien Suvarnabhumi Bangkok Golf Resort & Spa opened in sumptuous fashion with a Chef ’s Table Dinner featuring Marco Cammarata’s delicious signature dishes. For more info about the restaurant and its menu see www.favolabangkok.com.
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Dining out
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Wo rds H A R V E Y W H I T E
Blue Sky
Centara Grand at Central Plaza Ladprao’s rooftop restaurant brings French bistro dishes to the fore
OVERSEEING seven restaurants, a convention center, outside catering, and other F&B operations, Eric Berrigaud, Executive Chef of Centara Grand at Central Plaza Ladprao, is a busy man. But he’s never short of inspiration and passion for his craft. There’s plenty of evidence of this at Blue Sky, the hotel’s signature rooftop restaurant, where he’s just introduced a new menu featuring a modern take on French bistro favourites. Focusing on quality over quantity, his one-page menu features starters (hot and cold), salads, soups, seafood, steaks, and a small selection of desserts. Nothing fancy, nothing overly experimental – just simple hearty food made with premium imported meats and the finest local ingredients. Piquillo peppers, tomato, avocado
with sardines rillette and olive oil (B380++) is a good introduction to what’s on offer, artfully layered within a glass and featuring fresh and balanced flavours that underscore the quality of the ingredients. Ditto the Spanish chorizo julienne, poached egg, sautéed mushrooms and espuma (B390++), whose subtle spicy tastes, courtesy of the chorizo, become increasingly moreish with every bite. For mains, the Seared Japanese Miyazaki striploin A4 (B2,800++) gets our vote – its fine marbled meat (from Japan’s prized Miyazaki cattle), cooked medium-rare, dissipates in the mouth in a riot of juicy, earthy, slightly salty flavours. Other highlights include the Pan-fried foie gras lasagna with mushrooms, black truffle emulsion (B850++), and the Dijon herb crusted Australian lamb
C entara Grand at C entral Plaza L adprao B angkok 1695 Phaholy othin Rd. ( L adprao MRT)
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rack (B1,100++). Portions are hearty but not overbearing, which is good if you’re a fan of desserts because you definitely shouldn’t miss the Apple tart (B190++), a warm thin-crust caramelized puff pastry topped with apple slices, served with a scoop of salted caramel ice cream and vanilla sauce. The Profiteroles (B190++), choux pastry filled with passion fruit sorbet, served with warm chocolate sauce, are also well worth a try. Rounding out the offerings at this restaurant with a superb view is an ample selection of cocktails, spirits, beers and a comprehensive range of worldwide wines – all offered at reasonable prices. Blue Sky is open daily 6pm-2am (last meal orders at 10pm; snacks served until 11.45pm).
02 541 1234 ex t 4178 :centarahotelsresorts.com/cglb
Dining out
Wo rds C H U T I N A N TA B O O N YA MA R N
Mai Tai Sunday Brunch
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Trader Vic’s trendsetting weekend feast now features free-flow Mai Tai cocktails
INSPIRED by the tropical trading ports and vibrant cuisine of the Pacific Rim (think grilled and smoked meats and seafood, and fresh veggies drizzled with tongue-zinging sauces), Trader Vic’s restaurant at Anantara Bangkok Riverside Resort & Spa has long been famous for its Sunday Brunch – a veritable all-you-can-eat feast featuring a sumptuous buffet spread, live cooking stations, and free-flow drinks. Best of all, it's just got even better. Now called the Mai Tai Sunday Brunch, this fabulous weekend banquet now features an even bigger selection of gourmet dishes plus a collection of freeflow Mai Tai cocktails all made using premium ingredients. Among them: 24Hour Cold Infused Mai Tai (including Peppermint, Wild Berries and Earl Grey options), Twisted Mai Tai Creations (Margarita, Blue Hawaii, Mojito and Piña Colada) and Mai Tai aged in a Polynesian
oak barrel (goes great with cheese). Trader Vic’s resident mixologist, Ron Ramirez, will also teach you how to make the classic 1944 Mai Tai recipe, if you wish. And upon arrival, you can enjoy a virgin cocktail from the Mai Tai fountain. Start your culinary journey by tucking into introductory treats such as sushi and sashimi prepared fresh to order; caviar, crabs, prawns and more crustaceans from the ice counter; Ahi Poke (featuring raw tuna, avocado, chopped chilli dressing and a taro chip), and Pan-seared foie gras on brioche bagel. You can then enjoy a whole host of international cuisines prepared using top quality meats and produce, including popular choices such as Trader Vic’s signature pork spare rib, and Roasted prime rib with roasted vegetables and red wine sauce (both dishes are cooked in the restaurant’s giant wood-fired Chinese oven – the only one of its kind in Bangkok).
A nantara B angkok Riv erside Resort & Spa. 257/1-3 C haroennakorn Rd.
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Other highlights include the fabulous spit roasted meats and seafood, tasty tempura, teppanyaki scallops, crispy Peking duck in pancakes, and Indian kebabs. Authentic Italian pastas and traditional Pad Thai from the live cooking stations are also worth a try. Rounding out the experience is a parade of decadent desserts (including a chocolate fountain, mango and sticky rice, and some impressive homemade cakes, chocolates and cookies), and, of course, the restaurant’s exotic design – a blend of Polynesian furnishings with Pacific accents (tribal masks, tiki carvings, tapa cloth, and hand-hewn canoes) – which creates the perfect atmosphere for some exciting culinary exploration. The brunch is great value at just B1,999++ per person, inclusive of Mai Tai cocktails, soft drinks and juices. Advance booking is recommended.
02 476 0022 ex t. 1416 :bangkok-riv erside.anantara.com
A modern eatery with an authentic Mexican cuisine | Dinner : 17.00 - 01.00hrs | EL Brunch : 12.00 - 15.00 hrs
Dining out
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Le Bouchon
A small corner of France in the heart of Bangkok, Le Bouchon restaurant in Patpong is a legend
ASK any long-term expatriate to name their favourite regular dining venue, and Le Bouchon will be high on the list. It’s one of those incredibly friendly and very comfortable restaurants where everybody seems to know each other, the menu is always interesting, the price is right and the unmistakably French atmosphere genial and welcoming. And watching over Le Bouchon in his trademark avuncular way is Monsieur Serge, patron of this charming bistro for almost 20 years. Serge, or ‘Papa’ as he’s known by his staff, is as constant as the restaurant itself. Originally from Lyon in central France, Serge has created a venue that now enjoys legendary status; it’s the preferred choice of local businessman
and visitors who want to experience authentic Lyonnaise ‘bouchon’ cuisine in the heart of Bangkok’s famous Patpong district. There’s no doubt many come for Le Bouchon’s great value set lunch. For just B450 net, this typically includes a choice of starters like Ham and cheese omelette or Leek & potato soup, with a main course of Breaded Dory fish with saffron sauce, or Chicken in red wine sauce or Rack of lamb stew. But the restaurant’s extensive a la carte menu also draws customers. Serge ensures the choice is varied, easy on the palate and always delicious. “Food is like good music,” he says. “It has to be interpreted well and should never be discordant.”
L e B ouchon, 37/17 Patpong 2 Suraw ongse Rd. O pen daily 12pm-11pm.
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Popular starters include Chicken liver salad (B240), Poached eggs Bouchon-style (B190) and Raviolis of French goose liver in port wine (B430). The choice of main courses is extensive, but definitely not-to-be missed are the Frog legs Bouchon-style (B540), Homemade duck leg confit (B430), Rack of lamb Provencal-style (B750) and the irresistible Beef fillet in Béarnaise or pepper sauce (B880). The wine list is well priced from B1,400 and exclusively French. “I’m a bit of a chauvinist when it comes to wine,” admits Serge, a restaurateur who after 20 years knows how to please his customers and keep them coming back.
02 234 9109 :lebouchonpatpong.com
Dining out
Wo rds H A R V E Y W H I T E
Occitan Iberian Experience at La Vue
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Siam@Siam Design Hotel offers one of the best value Sunday Brunches in Bangkok
WE’VE long had a soft spot for Siam@ Siam Design Hotel Bangkok, mainly because the staff is always so darn good (you can count on genuinely friendly service from bell hop to rooftop bar) but also because the management seems intent on offering some of the best value dining deals in town. Chief among these is the Occitan Iberian Experience at La Vue. Launched in May, and now available every Sunday, this dining gem is fuelled by the culinary talents of the hotel’s Executive French Chef Grilles Poitevin, together with Spanish chef Victor Manuel Martin, who both cook a series of a la carte dishes inspired by their respective homelands, as well as prepare and present a range of cold cuts, Norwegian Salmon gravlax, organic salads, fresh oysters, crab remoulade, soft roe tartare, and freshly baked breads.
This is all served in the stylish yet snug surrounds of La Vue, on the hotel’s 25th floor, where splendid views and a relaxed atmosphere are bolstered by a guitarist playing tranquil tunes. At just B1,550 per person, it’s fantastic value for money. And it’s even better when you factor in the additional drinks packages: B299 per person inclusive of water, soft drinks, juice and mocktails; B599 per person with free-flow beer, cocktails and house wine; and B999 per person with all of the above plus free-flow sparkling wine. While the Occitan Iberian Experience may not be your typical Sunday Brunch experience – you know, a decadent buffet bursting at the seams with international fodder – the impetus at La Vue is on quality over quantity, and the a la carte menu (from which you can order as many dishes as you like) beats a
Siam@ Siam D esign H otel B angkok, 865 Rama 1 Rd. O pposite National Stadium
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mountain of middling chow any day. Gourmet highlights abound, ranging from cooked-to-order egg selections such as Poached Burgundian Egg Meurette (cooked in a red wine bacon sauce and served with shallots and croutons) and Scrambled eggs with smoked duck and mushrooms (served with sautéed potatoes, mushrooms, duck confit and foie gras gravy), to mains like Pan seared duck foie gras and Pan seared filet of sea bass (cooked by chef Grilles), and Roasted suckling pig and Roasted beef short ribs with red wine, potatoes and veggies (cooked by Chef Victor). Desserts are a real treat too, especially the Crème brulee, Caramel Mousse, and Flambé crepe suzette. Délicieux, as they say in France.
02 217 3070 :siamatsiam.com
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AN EXCITING HAPPENING IS COMING TO MAYA. Inspired by the fascinating lunch delivery culture in Mumbai, “Dabbawalla� is now arriving from Mumbai to Bangkok! Maya is excited to bring this special cultures and menu from Mumbai to Maya. Mumbai style cooked meals served in tiffin boxes in set available in both Vegetarian and Non-Vegetarian. THB 650++ For Vegetarian THB 750++ For Non-Vegetarian From 15th July 2015 onwards
For reservations, please call 02 683 4888 Maya, 29th Floor, Holiday Inn Bangkok Sukhumvit, 1 Sukhumvit 22, Klongton, Klongtoey, Bangkok 10110 T: 02 683 4888 : mayarestaurantandbar : mayathailand www.mayathailand.com Strip AD_Holiday Inn Bangkok_Aug15.indd 1
7/21/15 4:58 PM
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Dining out
Wo rds C H U T I N A N TA B OON YA M A R N P h o t o s JA R A N L A K K A N AWAT
Bella Ducci Italiano Café
T
Serving authentic Italian eats at The EmQuartier shopping centre
THE latest venture from the same team behind Piri Piri Flaming Chicken and Café Fish restaurant chains, and The Cliff Bar & Grill in Koh Samui, is all about pizza, pasta, risotto and seasonal Italian dishes served family-style (perfect for sharing, that is) – and at reasonable prices, too. Located in the basement of mallof-the-moment The EmQuartier, and designed to resemble a typical Romestyle eatery (think exposed brick walls, leather sofas, and an open kitchen) Bella Ducci certainly looks the part – trendy without being pretentious, casual without being sloppy – and with redblooded Italian Chef Sergio Martelli (of The Cliff Bar & Grill in Koh Samui)
responsible for the recipes, the menu delivers authenticity too. The pizzas – thin, crispy, baked in a wood fired oven – are a great place to start, especially popular selections such as Pepperoni E Funghi (B320++), topped with Italian pepperoni, bacon and mushrooms; Diavola (B340++), featuring mozzarella, tomato, meatballs, bacon, chilli and roasted garlic; and Greek Pizza (B340++), laden with mozzarella, tomato, feta cheese, pepper, onions and oregano. The homemade pasta selection features highlights such as Spaghetti alla carbonara (B260++), salty and creamy without being cloying; Spaghetti Con Polpette (B260++), loaded with flavorsome meatballs; and Fettucini
The EmQuartier ( B Fl) . Food H all. O pen daily 10am-10pm.
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Ai Gamberti E Cognac (B340++), featuring juicy tiger prawns and a delicious cognac cream sauce. The risottos, meanwhile, are rich and creamy but retain plenty of pleasing bite, especially Risotto Ai Frutti Di Mare (B320++), cooked with prawns, squid and clams; and Wild mushroom & Porcini risotto (B300++), earthy and moreish to the very last bite. Rounding out the menu is a short list of grilled mains (including Rump steak, Sicilian chicken, and Salmon fillet), a delicious mixed berry Cheesecake (B185++) and a decent Italian Tiramisu (B185++). A good selection of International wines, Italian coffees, local beers and cocktails are also available.
02 261 0301
Dining out
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Wo rds H A R VEY W H I T E P h o t o s JA R A N L A K K A N AWAT
Voilà!
Grandmother’s Recipes the flavour of the month at Sofitel Bangkok Sukhumvit’s signature all day dining restaurant
VOILÀ!, a French exclamation used to express satisfaction or approval, is an apt moniker for Sofitel Bangkok Sukhumvit’s signature all day dining restaurant. Especially during dinner, when the gourmet buffet line includes a selection of classic comfort food from France, Spain, and Thailand created under the theme of ‘Grandmother’s Recipes.’ Recreating the home-cooked cuisine of their matriarchs, the hotel’s chefs, led by Executive Chef Jeremy Cayron, present dishes such as Ratatouille, Braised beef and carrot stew, Grilled seabass pastis fennel, Seafood paella, Castillian garlic soup, and traditional Phad Thai – which, to their respective culinary cultures, are the dining equivalent of a big warm hug. These dishes join an already extensive buffet line which includes fresh seafood on ice, sushi and sashimi, roasted meats from a Parisian-style
rôtisserie, salads, Asian favourites, freshly baked breads, pizzas from a wood-fired oven, French pastries and desserts, and a selection of homemade sorbets and ice cream. There’s also ‘La Fromagerie,’ a wine room stocked with around 250 international wines, and over 15 delectable cheeses, premium quality hams, sausages and charcuterie. A buffet dinner featuring Grandmother’s Recipes is served every Mon-Thurs at B1,450 per person. A lunch buffet, served Mon-Sat, is B995 per person, and a Seafood buffet dinner is on offer every Fri-Sat at B1,650 per person. A big draw to the restaurant is its weekly Moët & Chandon Sunday Brunch – a delightfully decadent affair which features all kinds of international fare and imported seafood alongside free-flow champagne. This is priced B2,200 with free-flow soft drinks and juice; B3,750 with free-flow Chandon, wines and cocktails;
Hotel Sofitel Bangkok Sukhumvit, 189 Sukhumvit Road Soi 13-15 (between Nana and Asok BTS stations)
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and B4,750 with the addition of free-flow Moët & Chandon Champagne. Half price for kids aged between 6-12. In celebration of Thai Mother’s Day, Voilà! will host a special ‘Grandmother’s Buffet Dinner’ for the entire week of Aug 10-15. During this time, celebrity guest chef Jamnong Nirungsan, President of the Thailand Chefs Association, will introduce diners to the traditional Thai recipes passed down to him by his grandmother (B1,450 per person). Seating 128 (including a Chef ’s Table for 12), Voilà! is a big operation but diners never feel crammed in because the seating is arranged around a spacious balcony overlooking the lobby. A huge floor to ceiling glass wall ensures the restaurant is bright and airy and elegant to boot. All in all, it’s a great spot for a sumptuous feast. *All prices are net. 02 126 9999 :sofitel-bangkok-sukhumvit.com
Dining out
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Premium Champagne Brunch at Red Sky
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The first Sunday of each month, Centara Grand at CentralWorld’s rooftop restaurant offers one of the finest feasts in town
WITH its sumptuous spread of imported seafood, a la carte specials, and free-flow Perrier-Jouët champagne (not to mention stunning views afforded from its lofty position 55 storeys above ground), Red Sky’s Premium Champagne Brunch is one of the hottest seats in town – don’t book at least one week in advance, and you run the risk of missing out. And miss out you will. The word premium rings true in every sense at this brunch. From the seafood lovingly arranged on ice and the Wagyu ribs carved tableside, to the French oysters shucked fresh to order and a la carte dishes cooked with flair – every tasty morsel is borne from the use of fine ingredients, all presented and served with the finesse for which Red Sky is famed.
The à la carte menu is a real treat, divided between Surf and Turf and small plates, and featuring stand out selections such as Charcoal grilled half Phuket lobster with fresh herbs and lemon butter; Charcoal grilled Wagyu beef tenderloin with Bearnaise; Pumpkin and Alba white truffle velouté; and Australian lamb rack with thyme and garlic jus. You can order as many of these à la carte dishes as you like, but don’t fill up too fast; wander around the various buffet stations and you’ll find all kinds of delicious bounty just waiting to be devoured. Maine lobsters, Phuket lobster, Slipper lobsters, Crayfish, Deep Sea Tiger Prawns, Alaskan king crab, and imported fresh oysters are just some of
Red Sky , 999/99 Rama 1 Rd., Pathumw an ( B TS Siam)
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the highlights of the extensive seafood on ice selection, while elsewhere you’ll find sushi and sashimi (including prized Japanese Kagoshima Wagyu and Sea Urchin), Salmon Caviar and fresh salads. Return to your table, sink into your plush chair, and service staff will then approach pushing trolleys laden with Bellota Reserva Iberico Ham, Foie gras terrine, Roasted Wagyu prime rib, and Rare seasonal farm cheeses from Italy and France. Simply delicious. Red Sky’s Premium Champagne Brunch is served the first Sunday of each month, from 11.30am-3pm. Great value at just B3,955++ per person (inclusive of free-flow Perrier-Jouët champagne and selected wines).
02 100 1234 :centarahotelsresorts.com/centaragrand/cgcw
Dining out
Guest review by
Bangkok Beefsteak & Burgundy
Chesa Swiss Cuisine
Fourteen visits later and this fine Swiss restaurant continues to delight
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HERE was a lot to celebrate at Chesa on July 7. The restaurant had completed 15 years of service two days earlier, the Club was paying its 14th consecutive visit there, and no less than four members born in July (in a Year of the Goat) joined nearly 20 others to enjoy a highly anticipated veritable feast of food and wine. All the diners arrived punctually and, taking next to no time to renew old friendships, tucked into tasty ‘Snacks around The Bar’ and an accompanying excellent fresh tasting Pitars ‘Gold’ Millesimato Prosecco (Veneto, Italy). Once seated, an Amuse Bouche was presented whilst the finishing touches to the starter were being added by Chef Rene and his team. After formal introductions from the club’s President, the first course arrived: Smoked salmon tartar with crispy sunflower seeds topped with sour cream and salmon roe, pickled pumpkin and saffron mayonnaise, and with this came Kreuth Chardonnay 2012 (Alto Adige, Italy). A great start, I found, though our wine spokesman, Jock Tulloch, was not totally approving of the choice of wine. However, he
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agreed with those at the remote end of the table that the acidity was good, the wine enjoyably fruity, and the colour (intense golden) perhaps surprising given the age of the wine. The next dish was Cream of caramelized cauliflower soup with Chanterelle foam topped with a Grison air-dried beef chip. Chesa is justifiably proud of its soups and this was from the top drawer. Harald Sauer, food spokesman, along with the other diners heaped praise on the soup (which are always commendably hot) though there was one very, very small niggle – the beef chip might have been divided into smaller pieces. There followed Grilled Pacific scallop on black pudding and peas puree on a creamy Riesling sauce with
a hint of vanilla. This was a delightful piece of innovation from the Chesa kitchen and the accompanying Zillinger Radikal 2012 Grüner Veltliner (Austria) was found to be an excellent match by both Jock and Harald. Indeed, Jock went as far as to say it was the best wine of the lunch whilst Harald told us he had never seen this exciting combination of ingredients and, along with many others, found it delicious. He hopes it can still be found upon his return from Manila in October! Oven roasted smoky venison fillet with hazelnut crust with gin enhanced game cream sauce and Brussels sprout flan took a little time to prepare and
serve. In the interval, Mark Guthrie hammered away during our latest auction of bin-ends, with great panache and financially excellent results. The venison was delicious, the accompanying sauce out of this world, and the sprout flan proved that not everything coming from Brussels has to be contentious. The Club had hung on to the accompanying wine for several years, D’Arenberg The Dead Arm Shiraz 2005/6 (McLaren Vale SA), and we were not at all disappointed by the outcome – “Big and beautiful, with a long chewy warm finish. True McLaren and absolutely superb.” But Jock, though appreciating the wine’s fruit and colour, thinks it may be on its last legs. Next arrived Variations of goat cheese and Stilton in the jar which tickled our fancy and the palate. It seemed that Thomas and Rene had scoured the food halls of London and Berne in search of something to please the cheese lovers of B&B and what they located was truly excellent. Some loved the Stilton, and Harald led the band of goat cheese lovers. With this came tumblers of Sandalford Estate Reserve Cabernet Sauvignon (Margaret River WA), almost the last of such purchases by the Club. Finally, Creamy Röteli liqueur, Cheese cake and Strawberries marinated in aged Balsamico with Three Coloured Kampong Pepper was delivered along with Henny’s Surprise Dessert Wine (an ice wine from Down Under) and coffee. What a great lunch! Deserved congratulations and thanks as always were showered upon Chef Rene Khun and his partner, Thomas Nowak, and the friendly staff of Chesa. Chesa Restaurant, 5, Sukhumvit Rd Soi 20 Tel: 02 261 6650 www.chesa-swiss.com
Hot Neighbourhood
B y N a v a pa s M a sa t h i e n v a n g & S h i r A ri y a wu t h ip a n
Sukhumvit Soi 31 Hip coffee shops and bustling pizzerias are just two of the highlights of this vibrant street
CAFFE WHAT IF
JP FRENCH RESTAURANT
Serving traditional French recipes in a well-dressed setting (think ironed tablecloths and crisp serviettes) JP is a good option for a date. The set lunch is worth a look too: three-courses for just B399. 59/1 Sukhumvit 31 (Soi Sawadee) Tel: 02 258 4247 www.jpfrenchrestaurant.com
CWI boasts a modern-meets-rustic interior and is home to craft beers from Hitachino, coffee beans from Roots, and Marou chocolate bars. Order a coffee before filling up on savoury dishes like Sausage with grilled eggplant or mashed potato and spicy tomato sauce. Top it all off with a strawberry cheesecake. The Green Connect, 235/10 Sukhumvit 31 Tel. 02 662 8048
WONDERWALL THE KAFFEBAR
This lovingly-run neighbourhood hangout offers aromatic coffees, inexpensive cakes and other sweet treats. AVORA 31 Residence, 28 Sukhumvit 31 Tel: 02 108 7575 www.facebook.com/ WKaffebar
INDIAN CHAAT
Dedicated to preserving the tradition of eating chaat (traditional savoury snacks), Indian Chaat serves up a delicious range of Samosas, Papri Chaat, Butter Chicken, Masala Chai and more Indian favourites, all made using top quality ingredients. 59/1 Sukhumvit 31 (opposite Sawadee School) Tel. 02 259 7900 www.indianchaat.blogspot.com
BELLA NAPOLI
A longtime expat favourite, this homely restaurant specializes in thin and crispy Naples-style pizzas plus homemade pastas topped with all kinds of delicious sauces. Tel: 02 259 0405
MOUSSES & MERINGUES
CHERUBIN CHOCOLATE CAFE
This small bakery has been serving chocolate cakes and hot cocoa for more than five years. With treats such as dark caramel almond tarts, lemon tarts and creamy scones also on offer, there’s plenty to satisfy your sweet tooth. Open Tues-Sun 10.30am-7pm Tel. 02 260 9800 www.facebook.com/pages/CHERUBIN
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This small, old-style bakery lives up to its name by serving, yep, you’ve guessed it, mousses and meringues. Plenty of beautifully decorated cakes are also available, as well as a selection of hot and cold drinks. Tel: 02 712 6053
ISAO
From amazing Tuna Maki rolls to delicious sashimi and oyster shooters, this hip-yet-easy-going Japanese restaurant prides itself on high quality ingredients and swift and efficient service. 5 Sukhumvit 31 Tel. 02 258 0645 www.isaotaste.com
SIMPLE. NATURAL KITCHEN
APPIA
Home-style Italian cuisine and a rustic design are the hallmarks of this always-bustling restaurant. Appia’s pastas are made fresh daily, and meats like Porchetta (pork stuffed with fennel pollen, garlic and rosemary) are roasted right behind the bar. There is a great selection of Italian cold cuts and cheeses, Mediterranean seafood and imported meats, as well as a decent line-up of wines, craft beers, and cocktails. 20/4 Sukhumvit 31 Tel. 02 261 2056 www.appia-bangkok.com
FRESH coffee, high quality meats, a delicious breakfast menu, and a focus on organic ingredients are the highlights of this cool hangout which keeps things delightfully simple. 31 Sukhumvit Garden Tel: 02 662 2510 www.facebook.com/simplegrocers
BRAINWAKE CAFÉ
Owned by the folks behind the adjoining Brainwake Cycles, which sells fixed gear and folding bikes and related accessories, Brainwake Café keeps the cogs in your noggin turning with its selection of premium coffees and teas, sandwiches, snacks and desserts. 27/1 Sukhumvit 31 Tel: 02 261 0217 www.facebook.com/brainwakecafe
PEPPINA
With a wood-fired oven built by artisans in Napoli, Italy, craft beers on tap, and a buzzing atmosphere every night, super-popular Peppina serves up some of the tastiest pizzas in town. Make sure you book ahead to secure a table. 27/1 Sukhumvit Rd. Tel: 02 119 7677 www.peppina.asia
ANTONIO’S
Warm and welcoming, just like the owner himself, this elegant restaurant boasts authentic Italian dining at well-dressed tables in a smartly renovated townhouse. Don’t miss the signature Homemade ravioli filled with porcini mushrooms, topped with cream of black truffle sauce. 26, Sukhumvit 31 Tel: 02 662 3731 www.antoniosbkk.com
COFFEAS COFFEE LAB & PUB
Serious about your coffee? The bean buffs behind this caffeine-pedaling establishment source their product from farms in Northern Thailand and regularly host brewing workshops to share techniques and highlight new products. Green Connect 31 Tel: 081 923 0499 www.facebook.com/Coffeas
CHAPTER 31
Chapter 31 is a small yet elegant restaurant decorated in classic black and white and with a jazzfocused playlist. A set lunch is available, ranging in price from B219-B279, which includes a choice of main dish, a piece of cake, and coffee or tea. 20/4 Sukhumvit Road Soi 31 Tel: 02 61 2055-6
HIMALI CHA CHA
THE Sukhumvit 31 branch of this popular Indian restaurant chain is set within a charming old house where wooden floors and rustic furniture create a wonderfully homely atmosphere for a good ol’ fashion Indian feast. Tel: 02 259 6677 www.himalichacha.com
ASTON DINING ROOM & BAR
Award-winning chef Zra Jirararth leads the talented culinary team at this vibrant venue, where modern European cuisine is prepared with skill, finesse and a touch of theatre in a large open kitchen. 68 Sukhumvit Soi 31 Tel: 084 551 5559 www.astonbkk.com
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Travel
Lima Duva Resort A stylish retreat on Koh Samet’s Sai Kaew Beach
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ET amidst Koh Samet’s idyllic Sai Kaew Beach, Lima Duva Resort is the newest beachfront getaway under the management of Lima Resort Group, which also operates the island’s popular Lima Coco and Lima Bella resorts. Designed by architectural firm IDIN in collaboration with Lima Duva managers Khun Dermphan Yoovidhya and Khun Supichaya Chaimueanvong, the resort features a simple-yet-stylish design which blends white, red and grey colour tones with natural materials (think stone walls) to create an environment that accentuates its tropical surrounds. The rooms are bright, airy, and modern and feature verses of Sunthorn Phu’s epic poem ‘Koh Kaew Pitsadarn’ – the legend of Koh Samet – scrawled on the walls: great for contemplating after a long, lazy day on the sands.
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The resort comprises 48 rooms ranging from Pool Access and Pool View to Duva Suites and Couple’s Deluxe. The Pool Access rooms live up to their name by offering direct pool access and are great value at B5,890++ a night. The Pool View rooms are slightly cheaper at B4,490++ a night, but if you’re with a group of friends or family we suggest you go for the Duva Suite – a large living space, with
Wo rds C H A N TAWA N MUE A N N G E R N
two private balconies, that can sleep four people per room – which is a good deal at B7,290++ a night. The Couple’s Deluxe rooms, meanwhile, offer lovebirds the chance to cozy up at B3,990++ a night. Aside from being the first resort on Koh Samet to offer Pool Access rooms,
Lima Duva also boasts a 25-metre swimming pool. After a dip, you can enjoy cocktails, cold beers, healthy smoothies and snacks at the poolside bar. Thai cuisine, International favourites, barbecued meats and seafood are served throughout the day at Lima Duva’s signa-
ture restaurant, while sumptuous desserts and pastries are available daily at the onsite café, a modern and chic hangout which boasts a sweeping view of the resort. While tearing yourself away from the comfort of a sun lounger by the pool or on the beach is always difficult, Koh Samet has plenty to offer the adventurous traveller, and Lima Duva’s wonderful staff are always on hand to help arrange snorkelling, scuba diving, volleyball, and more fun activities. The nightlife’s vibrant, too, especially at the buzzing ‘Ploy Talay’ and ‘Silver Sand’ bar and restaurant, only a five-minute walk from the resort. 02 129 1140-42 : limaresort.co.th
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Expat
Travel
Dusit Thani Krabi Beach Resort
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Rebranded family getaway boasts charm and style aplenty
FTER undergoing extensive renovations and a name change, the new Dusit Thani Krabi Beach Resort was officially opened last month offering five-star accommodation in an exquisite beachside setting. “The resort now fully embodies the beauty of being Thai,” said President– CEO of MBK Group, Mr Suvait Theeravachirakul, at the official launch event. “The resort’s location and facilities, coupled with Dusit’s signature gracious Thai hospitality, will surely impress tourists from around the world here in the ‘Emerald of the Andaman Sea.’” The modern-Thai architecture of the 240-room resort blends in harmoniously with its natural surrounds, creating a
lush, tranquil environment perfect for families, couples and business travellers alike. Spacious and comfortable, all guest rooms and suites at the Dusit Thani Krabi Beach Resort have a contemporary Thai design and feature modern amenities, coffee and tea makers, flat screen TV,
D usit Thani K rabi B each Resort, 155 Moo 2, Nong Thale, Muang K rabi, K rabi 81180
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spacious bathroom with separate shower and bathtub, and private balconies. The rooms are divided between eight low-rise buildings that intertwine beautifully with the tropical gardens. Nature lovers can take part in the conservation of Klong Muang Beach’s fiddler crabs, play a variety of water sports, or stroll through the ground’s unspoilt mangroves. Sun worshippers can choose to sunbathe on the resort’s grand, green lawn adjacent to the beach while families can take advantage of the Kids’ Club and two sea-facing swimming pools. Those on business can mix work and play by hosting an event at one of the resort’s five meeting rooms and Marquee. Three international restaurants, two bars, a 24-hour fitness center, tennis court, table tennis, business center, tour desk, and Mandara spa (offers all-natural body scrubs and spa combination packages that highlight the best of Thai, Balinese, Hawaiian, Japanese and Chinese massage therapies) complete the list of facilities on offer. Learn more www.dusitthanikrabi.com or call 075 628 000.
075 628 000 :dusitthanikrabi.com
Expat
Red Planet Hotels launches new brand in Asia ■ INNOVATIVE regional hospitality group Red Planet Hotels has transformed its 24 properties into “Red Planet,” a brand specifically created to redefine the value hotel experience. Red Planet’s hotels are targeted at the value-conscious traveller by providing a high quality, comfortable, technologically-enabled stay in desirable locations at attractive prices. “It’s all about value,” said Tim Hansing, Chief Executive Officer of Red Planet. “Value for our customers and creating value for our shareholders. When our guests leave our hotels we want them to think they have made a smart decision by staying with us.
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“We conducted extensive surveys with many thousands of our guests across the region and, among other things, we established that our new brand is all about giving our customers more of what they want, and less of what they don’t. Almost all of our guests are between 20 to 30 years old, and this online generation is changing the dynamics of the hotel industry. “To embrace this shift, we have invested heavily in our IT platform and are constantly listening to our customers and responding to feedback. We have significantly upgraded Wi-Fi speeds in all properties to be amongst the fastest in the hotel industry. Being able to access stable and fast Wi-Fi 7/31/15 9:38 AM is crucial to our guests.”
Travel
A key component of the new Red Planet brand is a highly functional mobile app. Not only is it a simple and efficient booking portal, but when guests arrive at a Red Planet hotel it activates an in-stay mode. The app then feeds information about relevant local events and points of interest directly to guests’ hand-held devices. It also facilitates room-to-room and front desk calling, as well as a chat line, along with many other innovative features. The new Red Planet concept has been unveiled across its portfolio of 24 hotels, consisting of 3,783 rooms in Japan, Thailand, Indonesia, and the Philippines. In addition to the existing portfolio, Red Planet will be opening the new brand’s flagship properties in Tokyo and Bangkok this year. www.redplanethotels.com
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Travel
AVANI Atrium Bangkok unveils brand new look Refurbished hotel returns better than ever with luxurious rooms and facilities and the addition of the world famous Benihana restaurant chain
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OCATED in the buzzing Asoke-Sukhumvit area of Bangkok, the 23-storey, 568key AVANI Atrium – the first upscale hotel under the AVANI brand in Thailand – recently completed a USD eight million refurbishment and it’s already wowing guests with its new guest rooms and suites, public areas, restaurants and bars.
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The impressive 12-storey atrium lobby now showcases a striking six-metre high artwork, along with being home to AVANI’s signature Design for Life living space, where guests can sip drinks and surf the Web while relaxing on oh-so-comfortable couches. Blending contemporar y style and an upbeat vibe, Thai hospitality and professional and welcoming ser vices, the hotel prides itself on offering all the essential comforts, amenities and modern conveniences a guest could need (WiFi, that most essential of mod-cons, is provided for free), and its range of rooms are bright, modern, airy and homely to boot – perfect for leisure and business travellers alike. The top levels of the hotel are Executive Floors, with rooms and suites boasting upgraded amenities like a hi-fi stereo, 25” and 32” TV plus a DVD player,
a trouser press, fax machine, office tray amenities, in addition to Executive Lounge access for a special breakfast, complimentary evening cocktails and canapés, and a host of executive privileges. As for dining, AVANI’s refreshing approach to honest food focuses on freshness, flavour and vitality, and options to sip, snack, wine or dine come without any hassle or fuss.
Guests can chill out by the pool with refreshments, eat whenever they like thanks to PUBLIC all-day dining restaurant, kick back and relax with tasty snacks and refreshing smoothies at Pantry@AVANI, or simply pick up the phone and order room service. The famous Japanese Teppanyaki restaurant Benihana The Japanese Steakhouse, meanwhile, adds a sizzling touch of theatre to proceedings (see next page). An AVANI stay is all about guests enjoying what matters most to them. Well-rounded leisure facilities allow
travelers to cool off with a dip in the pool or top up their tan on a lounger. Families can relax by the children’s pool, fitness fanatics can burn off steam in the gym, and anyone in search of stress-busting bliss can spend time in the steam room and sauna. Guests can call upon the concierge 24 hours a day, stop by the tour desk to plan
days and evenings out, and, thanks to the hotel’s babysitting services, parents can finally arrange that long overdue date night. Corporate guests benefit from eight meeting, boardroom, function and ballroom venues that cater for 10 to 400 people, with flexible layouts and seating options, the latest audio-visual equipment and a host of supporting ser vices. A team of professional planners ensure everything flows seamlessly for every kind of event, be it a private meeting, large conference, seminar or exhibition, a cocktail reception or grand banquet. The hotel’s location in central Bangkok, just a 10 minute walk from the Petchburi MRT station, ensures travelling to and from the hotel is easy. What’s more, the hotel offers a complimentary shuttle service to
A V A NI A trium B angkok, 1880 New
Petchburi Rd., B angkapi, H uay K w ang, B angkok,
Makkasan station, just over a kilometre away, where the Airport Rail Link runs every 15 minutes between 6am and 11pm daily. The city’s premier shopping, dining and business districts are a short distance from the hotel and the Thailand Cultural Centre, Queen Sirikit National Convention Centre, and several key embassies are a quick train or taxi ride away. Until the end of the year, AVANI Atrium Bangkok is offering 30 percent off the best available rates when you book and stay by 31 December 2015. Rates range from B1,470++ to B3,835++, depending on room type. Another great deal is the Family Fun Special, also available until the end of the year, which offers free breakfast for the whole family, children’s amenities, rollaway bed for kids, late checkout, and more benefits. Simply stay two nights or more in a Premier Room, Deluxe Room or Executive Room to qualify. Rates range from B2,800++ to B4,300++. Both deals are available through www.avanihotels. com.
02 718 2000-1 :av anihotels.com
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Expat Women
Feature
Confessions of a Third Culture Kid Chloe Mason, a recent graduate of Harrow International School Bangkok, on what it’s like when nowhere feels like home
Photographs ARTWIT PUNDRIKAPA
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T’s always a challenge explaining to people where I come from. For my whole life I have never lived in my hometown, and being half British and half Chinese has made me feel like I don’t belong anywhere. I was brought up in Vietnam, where the native language sounded like gibberish, and having attended three different schools – moving from a school with a French curriculum to an American one and then to a British one – I spent my childhood and adolescence in places like Hanoi and Bangkok. This raised a lot of questions: Where do I fit in? Where do I belong? Where is my home? Who am I? I am classified as a ‘Third Culture Kid’ (TCK), a person who has spent his or her developmental years outside their parents’ culture. I didn’t come across this term until one of my teachers mentioned it to me at school. I learned that a TCK is shaped by three different cultures –
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the home country of their parents; the place where the family currently resides; and an amalgamation of these two (or multiple) cultures. Nowadays, TCKs are rapidly increasing due to globalisation and accessible international education. Unfortunately, when job placements see families living outside their native countries, this can have a negative psychological impact on their children. Shifting between multiple cultures, norms and homes sees Third Culture Kids develop a “cultural homelessness.” They are displaced and feel a strong lack of belonging. My definition of home has always been different to the standard meaning of home. To most, home is considered a permanent place that people return to. I’ve never had that. Home for me can be so many things, like the old apartment my parents rented out, my iTunes rock playlist, my favourite cup of Vietnamese
coffee or an old photo album. Growing up without a clear perception of home can be confusing, because most people form identities based on where they come from. Because TCKs constantly move homes, building a concrete identity is extremely difficult. It’s the same with school. Constantly moving between various bastions of international education, as is the case with many TCKs, may offer some valuable life lessons, but it only adds to the identity crisis. In my case, I went to three different schools, each with a different system, and due to this I became a ‘cultural chameleon,’ changing my behaviour to suit the culture of each new school. By the end of my school life, I was a blend of French, Vietnamese, American and British cultures. Talk about confusing. For many TCKs, friendships are a real challenge, especially if many of your peers share the same cultural
background (lack of shared interests and jokes you can’t understand are two of the downsides). I wasn’t surprised when I read that 90 percent of TCKs feel “out of sync” with their age group. As a TCK, you are a product of a multitude of cultures and it is unlikely that you’ll meet someone who will share the same experiences you’ve had. That said, TCKs do make friends and we tend to get attached easily. I remember feeling quite emotional when it comes to leaving close friends – and I’ve had to say countless goodbyes – but because we are forced to break multiple attachments with people every time we move to a new place, this gives TCKs tougher skin – we feel loss deeply, but we have rich experience at dealing with it.
Although you may think that TCKs have it rough, the number of advantages we have is unimaginable. We adapt seamlessly into our new environments and are open-minded about new things. We have an unrelenting passion to learn and our multi-dimensional view of the world can help to set us up for successful careers. When we travel, we are alert to our environment and what is around us. The French author Marcel Proust said, “the real voyage of discovery consists not in seeing new sights, but in looking with new eyes,” and this perfectly sums up the day to day life of a TCK. TCKs have a strong network of friends who we can meet up with from anywhere in the world. Our cross-cultural identity and experiences help to build long-lasting relationships with people from any kind of background. Many TCKs are multilingual. Statistics show that 80 percent of TCKs use a language other than English at least occasionally, and 20 percent use another language regularly and work daily in one or more foreign languages. Out of all the places I’ve lived, I have retained several languages like Vietnamese, Spanish and French. Researchers also find that nearly 90 percent of TCKs have some academic post-secondary education and over 40 percent have completed a graduate degree. Although my life has been filled with ups and downs, I still wouldn’t trade being a Third Culture Kid for anything. Our desire to learn, our interest in helping and our risk-taking have always made us resilient and strong-minded, which help us survive this restless world. As sociologist Ted Ward says, “TCKs are the prototypes of the future.”
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reflux disease (GERD). In the most severe cases, surgery may even be required. But regardless of how bad your GERD symptoms are, successfully fighting heartburn and acid reflux first and foremost requires some changes in lifestyle, ranging from the food you eat to the clothes you wear. You can curb your GERD by opting for a low saturated and trans fat, high-fiber diet that’s heavy on whole foods like whole grains, fruits and vegetables, and lean meats. (Email Judith@lifestylefoodclinic.com with the subject “Acid Reflux” to order an e-book containing Acid Reflux curbing recipes using local available foods).
acid refluxers, although raw tomatoes and onions should be avoided, as well as cheese and creamy dressings.
or farmed, quality controlled fish out of European countries, New Zealand, Alaska or Australia is recommended.
Banana
Roots and greens
Bananas make a great snack, and at pH 5.6, they’re usually great for people with acid reflux. However, about 1 percent of acid refluxers find that their condition is worsened by bananas. So keep in mind that what works for most people may not work for you.
Cut the cake
Together with the right foods it is important to eat three-to-five smaller meals throughout the day. In fact, all-youcan-eat buffets are almost always a recipe for heartburn. A very full stomach can cause the valve between your stomach and esophagus to relax, pushing stomach acids back up into the esophagus.
Be it chocolate or caffeine, certain foods and drinks are notorious for exacerbating GERD symptoms. The list includes spicy foods, fatty red meat, French fries (and other fried foods), raw onion, tomatoes, butter, oil, peppermint, chocolate, and too much caffeine.
Reduce alcohol intake
Oatmeal
Ginger
In moderation, ginger is one of the best foods for acid reflux. It has been used throughout history as an antiinflammatory treatment and as a treatment for gastrointestinal conditions. Ginger root can easily be peeled, sliced, diced, or shaved using a grater. You can use it while cooking or add it to smoothies
Beans
Certain fatty meats, such as ground beef, are thought to trigger heartburn. Beans are an excellent source of protein and fiber and a great alternative to meat. If you have GERD, they should be a regular feature in your diet.
Salad
You could do worse than to eat a salad every day. Salad is a primary meal for
Parsley
For thousands of years, parsley has been used as a medicinal herb to settle the stomach and aid digestion. Flat-leaf and curly parsley are widely available, and they make for a great seasoning and garnish.
Small and frequent meals
Oatmeal is just about the best breakfast and any-time-of-day snack you can get. Drop that doughnut, unless you want heartburn for breakfast. If you have GERD, high-fat food is usually a recipe for pain. Instead choose oatmeal. It’s a low-fat, high-fiber meal that can soothe your stomach. Top it off with sliced bananas, apples or berries, which are thought to fight stomach acid naturally.
Cauliflower, broccoli, asparagus, green beans, and other greens are all great foods if you suffer from acid reflux. Pretty much all of the green and root vegetables are recommended to be eaten regularly.
Melon
Melon (pH 6.1) is good for acid reflux. However, as with bananas, a small percentage (one to two percent) of those with acid reflux need to avoid it. Also included in the good-for-reflux category are honeydew, cantaloupe, and watermelon.
Fennel
Fennel (pH 6.9) is a great food for acid reflux and actually seems to improve stomach function. This crunchy vegetable has a unique taste – a mild licorice flavour. Sliced thin (the white bottom part), it makes a healthy salad with arugula and baby spinach. It’s also great in chicken dishes, and makes a fine snack if you love the taste.
Chicken and turkey
Low in saturated animal fats, lean chicken and turkey are both a good source of protein. The meat can be steamed, baked, grilled, sautéed or stir fried, but you must remove the skin, which is high in fat.
Fish and seafood
Fish is low in saturated fats and high in protein. It should be baked, grilled, or sautéed, never fried. Shrimp, lobster, and other shellfish are also fine. Wild fish,
Alcohol is a bad idea for most people with GERD, especially if you drink too much, or on a regular basis. Alcohol relaxes the lower esophageal sphincter, which lets stomach acid creep into the esophagus. A 1999 study in the American Journal of Medicine found that the percentage of people reporting reflux symptoms increased with the number of drinks consumed weekly. Those who consumed more than seven drinks per week were the most likely to have heartburn. Please note: My health and wellness recommendations are always based on international medical research or international accredited guidelines. But they may not apply to everyone (depending on their individual health status, age, sex, gender, genetic, tradition and religion etc). Nutrition is never an exact science, because every human being is unique. Judith Coulson is a Medical Nutritionist & Lifestyle Consultant working with Individuals, Groups, Schools and Executive Teams. Reflect on your diet or manage your Weight or Chronic Disease by booking an individual, insurance deductible, Nutrition Consultation: Judith@ lifestylefoodclinic.com
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Y O U R U L T I M A T E W H A T ’ S O N G U I D E F O R A U G U S T 1 5
What’s on Art
Performance
Sport
Football
Movies & Albums
Books
British rockers Muse to bring their operatic space rock to Bangkok. Page 91.
Firestarters Electro-rock outfit The Prodigy to perform live at BITEC Bangna Page 90
Fire Breathers On The Run Imagine Dragons brings anthems and hooks aplenty Page 90
The River Kwai half Marathon returns on September 13 Page 91Page 84
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In the spotlight
Concerts in August at Prince Mahidol Hall Thailand Philharmonic Orchestra’s (TPO) music program in August features the following concerts at its wonderful new venue in Nakhon Pathom A ugust 14 – 15
Thai Talents
THAI talents will be on display as young pianist Kwanchanok Pongpairoj joins the Thailand Philharmonic Orchestra (TPO) under the direction of Alfonso Scarano for an exciting performance of Maurice Ravel’s Piano Concerto in G and Antonin Dvorak’s “New World” Symphony. Ravel wrote his piano concerto from 1929-1931 with the inspiration that a concerto should be a diversion, focused most of all on enjoyment for the ear. Jazz-influenced energy gives way to supremely beautiful and flowing melodies which echo the spirit of Mozart in the piece’s second movement. Dvorak was the Czech Republic’s most famous composer, but it was America that inspired him in his Symphony No. 9 (“From the New World”). Written during his visit to America in 1893, the symphony echoes American sounds in its rhythms, melodies, scales, and textures. Concerts: Friday, August 14 at 7pm (pre-concert talk 6.15pm); Saturday, August 15 at 4pm (pre-concert talk 3.15pm)
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Leningrad Symphony
SHOSTAKOVICH, hailed by common consensus as one of the greatest twentieth-century composers, wrote his impassioned ‘Leningrad’ Symphony during the grueling 900-day Nazi siege of the city during World War II, and the symphony’s thrillingly dramatic music for a spectacularly huge orchestra has come to A ugust 21 – 22 symbolise the triumph of the human spirit in times of conflict. Sacre du Printemps UNDER the baton of Alfonso Scarano, the Thailand Philharmonic Conductor Gudni Emillson and TPO team up to tackle this monumental work. Orchestra (TPO) will take you on the journey in the realm of The concert also features young Thai pianist Anant 20th-century music. The highlight, definitely not to be missed, is Changwaiwit performing Sergei Prokofiev’s Piano Concerto Igor Stravinsky’s Masterpiece “The Rite of Spring.” No. 3. Anant was born in 1991 in Pattani, Thailand. He has attended At the premiere about a century ago, this piece caused College of Music, Mahidol University since 2007. In July 2014, turbulence, while at the same time changed the world forever, he won the 1st Prize in the 4th Mozart International Piano as well as influenced and inspired countless composers. This Competition in Thailand. ground-breaking work, composed as ballet music, novel at the Concerts: Friday, August 7 at 7pm (pre-concert talk at 6.15pm); Saturday, August 8 at 4pm time, still sounds new and fresh even for today. (pre-concert talk 3.15pm) In the same program, the guest flute soloist Massimo Mercelli The details will perform two 20th-century masterworks for flute, including Tickets: B500 and B300 (B100 for students up to bachelor’s degree) Ticket reservations: 02 849-6565/6 ext. 6603, 6609 or 02 262 3456 the orchestral version of the famous Poulenc’s Flute Sonata and www.thaiticketmajor.com/concert/thailand-philharmonic-orchestra-2015-th.html Penderecki’s beautifully-haunting Flute Concerto. Concerts: Friday, August 21 at 7pm (pre-concert talk 6.15pm); Saturday, August 22 at 4pm (pre-concert Talk 3.15pm)
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Salaya Link shuttle bus schedule (Bangwa-Salaya): www.music.mahidol.ac.th/salayalink More info: www.thailandphil.com
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THE GLASS OPENS IN EKKAMAI
THE Glass French Bistro & Wine Bar celebrated its grand opening with a celeb-studded party that showcased authentic bistro-style cuisine and 36 premium French wines (now available to sample at the venue via state-of-the-art automatic wine dispensers). Pangina Heals and friends also entertained guests during the party.
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PREMIUM COCKTAIL SHOWCASE
BACARDI (Thailand), sole importer and distributer of French premium vodka Grey Goose, hosted “Secret Journeys, A ‘KEY’ to Extraordinary Experience” at Mandarin Oriental Bangkok’s classy Bamboo Bar to mark the grand début of Grey Goose L’Aristocrate – a premium cocktail made with French vodka, the much-revered French fortified wine Noilly Prat Vermount, and other top shelf ingredients, all served in a Czech Moser Crystal glass. The drink is now exclusively available at Bamboo Bar, priced B1,200.
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THE RIVER NIGHT FEORA PARTY
V distri utors for Feora gathered with celebrities and journalists to celebrate their 200 million baht sales milestone, at he i er Night Feora Party. Held on the rand Pearl lu ury cruise liner, the e ent also saw Feora staff showcase new products while guests dined in style, cruising along the Chaopraya River. Guests also participated in activities, winning prizes worth a total of over B500,000.
A TASTE OF HOEGAARDEN ROSÉE
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eer importer rew erry o., td., officially launched Hoegaarden os e in Thailand with a party at Audrey Café Des Fleurs, The EmQuartier. At the event, cele rities and V P guests en oyed pairing the beer with three desserts specially created for the occasion – strawberry shortcake, dark chocolate fudge cake, and raspberry rosée.
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Social|Last Month’s Best Events
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THE REMBRANDT CELEBRATES 22 YEARS OF SERVICE
THE Rembrandt Hotel Bangkok marked its 22nd anniversary with a day of celebrations attended by travel agents, industry specialists, longterm clients, and VIP guests. The hotel is enjoying unprecedented success with high occupancy rates, repeat customers and a stable workforce, and it has been recognized recently with awards including Best Hotel – Far East & Africa award from the UK’s popular worldwide holiday company, Virgin Holidays; and an award from online booking agency Booking.com.
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5/30/15 11:26 AM
Social|Around town
LIVERPOOL STARS UNVEIL NEW KIT
LIVERPOOL FC legend Ian Rush was joined on stage by the Premier League club’s current stars Alberto oreno, ordan e and uis arcia at the New alance Foot all Fashion show, where they revealed Liverpool’s official team it for the season. The event, arranged by CRC Sports Co., Ltd., and held at CentralWorld, also featured a charity auction in aid of the illion ifts illion Smiles program. The new kit is available to buy now at Supersports, ports all and F .
AFTERNOON TEA WITH JIM THOMPSON
N good use of the mul erry grown at im Thompson Farm, Jim Thompson held a special event to introduce its new ‘Jim Thompson Mulberry Herbal Tea’, a collection of healthy blends that pair mulberry leaf with four popular herbs: lemongrass, chrysanthemum ower, saf ower, and ael fruit. Priced at per box, the tea is available now at all Jim Thompson restaurants; Jim Thompson retail shops; and Tops Supermarkets at CentralWorld, Central Chidlom, and Central Embassy.
BABALAH CASTS A SPELL
LIFE Solution Co., Ltd, led by founder and managing director s hitchaya hod awiset, officially launched a alah a new hai powder foundation rand to the pu lic with a rand Opening event at the Lifestyle Hall of Siam Paragon. The event, which was held under a ‘witches and spells’ theme, also featured product demonstrations by brand ambassador Woonsen Virithipa Pakdeeprasong along with beauty workshops hosted by beauty blogger Ice Pavida Pakviwat and professional ma e up artist Pom Vini oonchaisri. TheBigChilli 115
Social|Last Around Month’s town Best Events
CITI MARKS ‘A DECADE OF GOOD’
H tenth anni ersary of iti an s annual lo al ommunity ay saw more than , iti olunteers across countries donate their time, s ills and expertise to make a difference in their respective cities. Here in Thailand, over , olunteers including iti employees, business partners, friends and families supported four initiatives: Charity Run for Elephants; Fund Raising for School of reams lood onation ay and At-Risk Women Financial Literacy Training.
GATEWAY EKAMAI OPENS SNOW TOWN BANGKOK
amai shopping mall re opened with a rand new loo featuring four oors of dedicated zones (with Urban Lifestyle, r an ar et, Health and eauty, port and earning, among them) plus the icing on the commercial ca e now own ang o a mock Japanese village covered in powder snow where snow all fights and sledging are a reality. he new mall was officially opened by Khun Soammaphat Traisorat, CEO of TCC Land Co., Ltd., and attended by many Thai celebrities.
WHIZDOM 101 ANNOUNCED
JOSEPH BOROSKI IN THE MIX
N est nown mi ologist unveiled his latest cocktail creations with a special launch event at Charcoal Tandoor rill i ology, Fraser uites u hum it u hum it oi ). Featuring acardi ight blended with rare ingredients sourced from India, and available exclusively at Charcoal, the cocktails include New Delhi Duty Free, ystic ea Pot, Festi al of olours, angalore o. and ndependence. The event was hosted by Rohit Sachdev, Managing Director of Soho Hospitality. 116
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THAILAND property developer MQDC (Magnolia Quality e elopment orporation, td.) announced that it will invest , million aht to uild an ideal community’ comprised of residences, retail outlets, offices, and large areas of public space on a massi e, rai property that will be one of the largest developments on Sukhumvit oad. alled hi dom and slated for completion in , the development also includes hailand s first in uilding multi-level bicycle lane and ogging trac called hi dom rac that passes in and out of the uilding on a . ilometre course in the development’s massive, multi-level garden park. For more info see: www.mqdc.com.
DIPLOMATS Meet the people uniting nations
His Excellency Nguyen Tat Thanh The enefit an realitie of the EC accor ing to ietna a a or age
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Diplomats
His Excellency Nguyen Tat Thanh|Vietnam
Words MAXMILIAN WECHSLER Portrait photographs JARAN LAKKANAWAT
The benefits and realities of the AEC, according to Vietnam’s Ambassador
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HIS Excellency Nguyen Tat Thanh took up his post as ambassador of the Socialist Republic of Vietnam to Thailand in March 2014. The 49-year-old diplomat is a far cry from the bumbling Vietnamese officials portrayed in Hollywood B-grade war flicks in which the Americans somehow miraculously appear to come out on top. Since his arrival here, the soft spoken but intellectually sharp Mr Thanh has made a favourable impression on the Bangkok diplomatic corps and all those who meet him. He clearly enjoys his work. For example, when he attends a National Day reception he tends to leave early, not because he plans to go home and relax, but because he doesn’t want to disappoint the host of another function he has been invited to. In a recent interview for The BigChilli, Mr Thanh says he is also devoting a lot of his time to a Plan of Action that will increase cooperation between Vietnam and Thailand in many
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areas. He is also intent on speeding up the completion of viable land routes between the two ASEAN powers. The reception area of the Vietnamese embassy on Wireless Road features a magnificent painting of a traditional Vietnamese scene, along with photos of the Thai Royal family and the legendary Vietnamese leader Ho Chi Minh. Told that his interview would be published after the BigChilli interview with the Cuban ambassador in last month’s magazine, Mr Tanh responded: “Cuba is a good friend of Vietnam. I made a visit to Havana back in 2002. I had the privilege of being included in the Vietnamese delegation led by our Prime Minister the year that Mexico hosted the APEC [Asia Pacific Economic Cooperation] Leaders’ meeting. The Prime Minister attended the summit and then visited Cuba. “We saw a lot of interesting things and talked to a lot of friendly people. Actually there are a lot of high-level visits
between Vietnam and Cuba every year. We are so pleased to see diplomatic relationships between Cuba and the US established earlier this year! “Also I’d like to mention that during the war, in September 1973, President Fidel Castro visited Vietnam and even went to the newly-liberated province of Quang Tri, south of the de-militarized zone, and said: ‘For Vietnam, the Cuban people are prepared to offer our blood.’ ”
Child of war
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The ambassador was born when the American war in Vietnam escalated. “Like everyone in my generation, I grew up in a time of war, first against a remote foreigner and then our northern neighbour, who invaded Vietnam’s borders in 1979. At that time I was 14 years of age and I can remember it all very well. “My home was in the central part of Hanoi, but when I was one month old some family members including myself were evacuated to the city suburbs to avoid the bombings. It turned out to be great. Our house at 64 Trieu Viet Vuong street in downtown of Hanoi was destroyed in the morning of August 22, 1967, by a bomb dropped from a US plane. “I still have some pictures from that time (see next page). The woman in the picture walking through the debris is my grandmother. My dad and aunt were on the site but miraculously survived; one of our neighbours was killed however. It was the fifth time that my grandmother’s home was either deserted or destroyed because of wars. “When you speak about Vietnam, many people automatically think about war because it was so much a part of our life for so long. But I have many strong memories of other things as well. “Both of my parents like literature. They taught me to make poems. Literature was probably one of my favourite subjects. My mother was a secondary-school teacher of literature, history and geography. My father worked for the government radio station in Hanoi.” Asked why he joined the Ministry of Foreign Affairs [MFA], Mr Thanh replied: “At first, I wanted to become a teacher like my mother and some other very good teachers I had during my childhood. No one in my family had ever worked for the foreign services and I never considered it. But one of my father’s friends advised me to enroll in the Diplomatic University and my father gave a very strong recommendation. Entrance required a very high examination score, not in literature as expected but in sciences, but I managed that.” When Mr Thanh graduated, the MFA wasn’t taking any applicants, but in 1990 he got his opportunity and took the exams and joined the ministry. He was promoted to deputy director-general in 2001, served as Vietnam’s deputy ambassador to the United Nations in New York in 2005 - 2008, and was made director-general at the MFA in 2013. Mr Thanh was involved in the negotiations of various treaties, including the bilateral trade agreement with the US, ASEAN’s free trade agreements with dialogue partners, Vietnam’s
accession to the World Trade Organization (WTO), Vietnam-European Union partnership and cooperation agreement, and the trans-Pacific partnership. He speaks Russian and Japanese, but says he’s a bit rusty in both languages. “Before assuming my duties as ambassador in Thailand, I had visited the country many times. I don’t remember how many exactly. One of the first times was in September 2001 when I participated in a training course on the WTO in Chiang Mai. I remember this well because I was there on September 11 when the World Trade Centre Twin Towers were attacked in New York. I also participated in the APEC summit meetings in Bangkok in 2003. At that time I was deputy SOM (Senior Officials’ Meeting) leader for Vietnam. I arrived in Thailand to take my post as ambassador in March 2014.”
Bilateral relations “The relationship between Vietnam and Thailand dates back hundreds of years. The first records of Vietnamese people coming to Siam are from the 17th century. There was some kind of suppression of the Catholic Church in Vietnam at that time and many people went to other countries to escape it. “As for official relations, the Democratic Republic of Vietnam did have some kind of representative office in Bangkok from 1946 until 1951. At that time we enjoyed a very good relationship with the government of Thailand under various Prime Ministers, particularly HE Pridi Banomyong, but then Thailand switched and recognized the government in South Vietnam. “When the war in Vietnam ended, we officially established diplomatic relations with Thailand on August 6, 1976. Actually, Thailand was one of the last ASEAN countries to establish diplomatic relationship with us. We will celebrate the 40th anniversary next year. “The bilateral relationship over the past years is excellent. I can say that it has never been better. We can do a lot of things together, and not only with respect to the 21 areas under the 2014-2018 Plan of Action signed last November. For example, in the realm of public health care there are a lot of activities going on, and many Vietnamese study in Thailand. “Cooperation in economic, political and other areas is important because Vietnam and Thailand are key members of ASEAN. The Plan of Action will implement measures for a strategic partnership encompassing comprehensive cooperation in including security, trade investment, transport, labor, cultural activities and people-to-people exchange. This is a very important document,” Mr Thanh said. “Regarding trade, Vietnam mainly imports from Thailand electronic appliances, machinery and spare parts, petrochemical products, plastics and raw materials. Recently there have been a lot of consumer goods exported from Thailand to Vietnam. Our people like Thai products very much because of their superior quality as well as competitive price. We export to Thailand mainly mobile phones and accessories, vehicles and spare parts, computer and electronic products, iron and steel products.
I grew up in a time of war, first against a remote foreigner and then our northern neighbour, who invaded Vietnam’s borders in 1979. I remember it well.
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Diplomats
Hoàng Thành Thăng Long Hội An
Hạ Long Bay
“Investment is very encouraging. Vietnamese companies have started their first investments in Thailand, the latest one being the Thai Vietjet Air, while Thai companies, big and SMEs, consider Vietnam as one of their favourite markets. Currently Thailand is ranked as our 10th largest FDI partner, but I believe the Kingdom will soon be on top of the table.”
Ambassador’s duties “Our embassy in Bangkok is comparatively big. Many people tell me that we have a good location and very valuable as well,” said the ambassador. “The land was purchased in the 1950s by the government of South Vietnam. After 1975 it became property of the unified Vietnam. “We have about 30 employees, among them 22 or 23 diplomats. Most of the diplomats, including myself, live in the embassy compound. We have other offices nearby for the departments of Science and Technology and Defense. “Basically, my duty is to look after all areas of cooperation between our two countries. I am very busy every day because I have many
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assignments and responsibilities to attend to. In the evenings I go to all kinds of functions as well. I have Thai friends and friends from the diplomatic corps that I like to keep up with. The social life of a diplomat, especially in the evenings, can be very hectic in Bangkok. There are often two or more events going on at the same time. “Taking care of matters related to the Plan of Action also keeps me quite busy. For your information, Thailand was the first ASEAN country to become a strategic partner of Vietnam, and Vietnam remains the only strategic partner that Thailand has recognized. The plan covers 21 areas, almost everything really, so looking after it requires a lot of work. “It is also my duty to prepare for high-level visits between our two countries. Over the past 40 years a great many high-ranking officials from Vietnam, have visited Thailand. In June 2013 a large delegation headed by His Excellency Nguyen Phu Trong, Secretary-General of the Central Committee of the Communist Party of Vietnam, visited Thailand. Relations between our countries were elevated as the leaders of both
Blast from the past: The home of HE Nguyen Tat Thanh's grandmother was destroyed by a bomb
Tràng An
countries agreed to establish a strategic partnership. “Our President, Prime Minister and Chairman of the National Assembly all made many official visits to Thailand. HRH Crown Prince Maha Vajiralongkorn visited Vietnam from time to time and HRH Princess Maha Chakri Sirindhorn last visited Vietnam in May. Just this year ten government ministers exchanged official visits. I was also involved in preparations for the 5th Greater Mekong Subregion [GMS] summit held in Bangkok in December last year, shortly after the Thai Prime Minister’s visit to Hanoi in November. “Late last month we were visited by the entire cabinet of the Vietnamese Government, along with the Prime Minister and Deputy Prime Ministers. Our two countries have signed on to a series of joint cabinet meetings. This is a reflection of how important Thailand is regarded in my country. “Ensuring the two countries’ coordination at regional and multilateral forums like the GMS is very important. For example, at the ASEM (Asia Europe Meeting) summit last October, we managed to arrange for the Prime Ministers of Thailand and Vietnam, along with various EU Leaders, to meet formally in Milan in the first ASEAN-EU Summit. “In the coming years, Vietnam will be hosting a number of top-level meetings, including the ACMECS (Ayeyawady-Chao Phraya-Mekong Economic Cooperation Strategy) in 2016 and APEC in 2017. These will be on top of our biannually ASEAN summits. As ambassador to Thailand, I also represent Vietnam at the UN Economic and Social Commission for Asia and the Pacific, which is based in Bangkok. “I also promote the Vietnamese culture. Our two peoples enjoy many similar cultural traditions, not only in terms of Buddhist values but also our ways of life. The two countries share common maritime borders; both have very long coastlines; and
Krabi is as beautiful as Ha Long Bay in Vietnam but just smaller in scale. For centuries our Kings used to have cordial relationships, which we happily inherit. “The Thai ethnic minority is the third largest group in Vietnam with a population of up to 1.6 million. There are more than 20 Vietnamese temples (Wat Yuan) in Thailand, many of which have been the only foreign temples ever recognized by His Majesty, in what is commonly known as ‘Annam-nikai’ (or Vietnamese sect of Buddhism). Hu The Vietnamese language is being taught in many Thai schools, along with other languages of ASEAN, thanks in large part to the Viet Kieu in Thailand, or Vietnamese Thais. Many Vietnamese restaurants can be found in Bangkok and elsewhere, and some dishes are very popular, such as Pho and Nem Nuong. “As for myself, I have visited about 20 provinces across Thailand and plan to see as many more as possible during my term as ambassador. Six of our provinces have established twinning relationships with their Thai counterparts, but I want to see more, as this special bond is mutually beneficial to the local people.”
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His Excellency Nguyen Tat Thanh|Vietnam
Transportation
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“Connectivity is one of the most important issues for all countries in the region. Thailand has proposed a lot of new initiatives to link nations by rail and road. In the immediate future we are thinking of establishing a good system of bus transportation between our two countries. The roads are there already but we need to make some more improvements and we are looking for partners from inside and outside the region to help. “We are thinking of five routes linking Vietnam to Thailand through Laos. The first one will probably be from Nakhon Phanom to Ha Tinh province in Vietnam. The initial plan is for ten to twenty buses a day running between the two countries. “There’s a big plan under the GMS Economic Corridors for three roads linking Thailand to Vietnam through Cambodia, including from Bangkok to Phnom Penh and to Ho Chi Minh City. Again, the roads are there already but they need to be improved. “There are also efforts being made to strengthen coastal shipping links. As you know, air links between Thailand and Vietnam are already quite good. There are seven airlines flying between Thailand and Vietnam these days and every week there are about 128 flights.”
Udon Thani, Ubon Ratchatani and Mukdahan provinces. They are all Thai citizens. Most of them were born here but many can speak Vietnamese. “In addition, there are about 50,000 Vietnamese working here, many of whom remain unregistered because Thailand doesn’t allow foreign workers to take most jobs in the country, although exceptions are made for citizens of Cambodia, Laos and Myanmar. One of the main things I am doing is preparing for the signing of a memorandum of understanding [MoU] between Thailand and Vietnam on labor cooperation; this is expected to be concluded very soon, most probably during the next joint cabinet meeting.
People to people
“There is a large community of Vietnamese people in Thailand. A lot of Thais of Vietnamese descent – around 100,000 – live in the northeastern part of Thailand, mainly in Nakhon Phanom,
Thành Nhà H
hong Nha
VIETNAM IN FACTS AND FIGURES
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he Socialist Republic of Vietnam has an area of 331,212 square kilometers and has borders with China, Cambodia and Laos. From north to south it spans 1,650 kilometers. The population of the country is about 93 million people. About seven million people live in the Hanoi metropolitan area. Ho Chi Minh City is the country’s largest city, with about 7.9 million people (around 6.5 million in the metropolitan area). The highest 122
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“In 2013 there were about 750,000 Vietnamese tourists coming to Thailand, but only about 250,000 Thai tourists visiting Vietnam. Last year, probably due to the difficulties here, there were fewer tourists both ways – about 560,000 Vietnamese and 226,000 Thai tourists. “I am thinking about why more Thai and other tourists aren’t going to Vietnam. Basically, I guess there are at least three reasons why Thailand is so strong in tourism: First, the people and their hospitality. Thais are so nice and friendly to foreigners. The second is the quality of service offered by Thai businesses, which is much better than in Vietnam. The third factor is that there are coordinated policies between the government, local provincial authorities and business people. Everyone tries to understand what the others are doing so they can craft a policy to attract foreign tourists. We are going to push for some MoU between our two countries on tourism whereby, I hope, we will learn a lot from the Thai experience.”
point in Vietnam and all of Indochina is the 3,144 meter-high Fansipan mountain in Lào Cai province, in the northwest. Vietnam has eight recognized World Heritage Sites: The Complex of Hue Monuments, Ha Long Bay, the Ho Dynasty Citadel, Thang Long Imperial Citadel, Hoi An Ancient Town, My Son Sanctuary, Phong Nha - Ke Bang National Park, and Trang An Landscape Complex. Every year millions of tourists, both locals and foreigners, visit the country’s historic and natural wonders.
AEC “Concerning the ASEAN Economic Community (AEC), Vietnam is a latecomer to ASEAN. We joined the grouping only 20 years ago, but we’ve come to regard member countries as family. We believe that with unity among the ASEAN countries we will all become stronger. I believe that Vietnam will benefit strongly from the AEC.” Asked whether there were potential drawbacks arising from the AEC, Mr Thanh replied: “Yes, of course. That’s why we have to talk all the time. One big issue is the development gap among the member nations. Vietnam is not as developed as Thailand, Malaysia, the Philippines and especially Singapore, while Laos, for example, is not yet as developed as Vietnam. We all must take different paths to achieve the common goals of the AEC. “With the integration of citizens of ASEAN countries, in terms of education for example, we will benefit a lot from the AEC. But in the near term at least, say five to ten years, we don’t envision the kind of deep integration there is in the European Union. “In some areas, nations will rely more on bilateral agreements. That’s why, as I have said, Vietnam is negotiating a separate agreement with Thailand concerning employment rights. “It won’t be a situation in which an Indonesian national arrives in Thailand and the next day gets a job. ASEAN members are thinking along the lines of a mutual recognition agreement on the qualification of different professions. There are seven or eight areas in which professionals, if they satisfy certain conditions, could get a job and work in other ASEAN countries. It will take more time for widespread integration in this part of the world to become a reality.”
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“I have traveled to 50 or so countries, and Thailand is definitely one of my favourite places. What I like the most are the Thai people. They are so peace-loving, hospitable and kind-hearted. And one very important thing I’ve found is that many Thais – politicians, business people, academics, journalists and common citizens – are not only friendly but also visionary and far-sighted. I believe they will lead Thailand to a better future, both economically and as one of ASEAN’s leading powers. I have had the opportunity to talk to some of them and really admire their vision and dedication. “I also really like the fact that Thailand has managed to avoid the tragedy of war so well, which unfortunately is not the case for Vietnam. Actually, China had invaded Vietnam for about 1,000 years before we won independence in 905 AD. Numerous wars were waged against the country during the last millennium, all of which were defeated. In modern times the Japanese fascists invaded Vietnam during World War II, in the interval of the century-long colonial rule by the French, all before the war by the Americans. “If you ask me what I don’t like in Thailand, all I can really say is that the traffic in Bangkok is not so good. If you have an appointment in the morning it will take the whole morning because of the time needed to commute, and the same thing goes for an afternoon appointment.” Mr Thanh is married but his wife isn’t living in Bangkok. “She is working in the private sector in Hanoi. She visits me at least once a month. We have twin daughters, both studying in the United States.” As for hobbies, the ambassador said: “I used to like chess very much, but I don’t have much time for it now. I took up golf as soon as I arrived in Thailand, and I go to different courses in Bangkok. I like to collect postage stamps as well. I just learned that HRH Princess Sirindhorn also enjoys collecting stamps. I am thinking that one way to learn more about Thailand is through the Kingdom’s stamps.”
BACKGROUND OF AMBASSADOR NGUYEN TAT THANH Education: • Graduated from the Diplomatic University (currently Diplomatic Academy of Vietnam), 1982 - 1987 • Certificate of the Russian language proficiency, Politechnic University of Kiev, Ukraine, 1987-1988 • Post-graduate Certificate in Development Economics, Obirin Post-graduate University, Japan, 1994 - 1996 • Certificate in Multidimensional Diplomacy: Building Partnerships for Development, Center for Applied Studies in International Negotiations, Switzerland, 2004 Diplomatic career: • November 20, 2013, appointed by the President of the Socialist Republic of Vietnam as Ambassador Extraordinary and Plenipotentiary of the Socialist Republic of Vietnam to the Kingdom of Thailand. He also serves as Vietnam’s Permanent Representative to the United Nations Economic and Social Commission for Asia and the Pacific and other international organizations in Bangkok • July 17, 2013, appointed Director-General of the Ministry of Foreign Affairs (MFA) • From October 6, 2008 to November 17, 2008, Deputy Director-General in charge of the Department of Multilateral Economic Cooperation, MFA • From January 2005 to January 2008, Minister Counselor, Deputy Permanent Representative of the Socialist Republic of Vietnam to the United Nations, New York • From June to December 2004, worked at the Fifth ASEM Summit Secretariat, MFA • December 5, 2001 appointed Deputy Director-General of the Department of Multilateral Economic Cooperation, MFA. Since March 2000 designated as Assistant Director-General of the Department • March 1997, became a desk officer at the Integration Unit, Department of Economic Affairs, MFA • March 1990, started working for the MFA at the Daily News Unit of the Ministry’s Secretariat Decorations: Ambassador Thanh has been awarded various prestigious medals and honors including: Award for Outstanding Achievement by the MFA in 2011, 2009, 2008 and 2005; Ministerial-Level Fellow on international economic integration issues in 2010; and Medal for the Diplomatic Profession in 2009
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C.D.L Gala Night at Hilton Hua Hin HUA Hin expats dressed to the nines for a night of glitz and glamour at the C.D.L. Gala Night with Beach Fashion Show. Held in the ballroom of the Hilton Hua Hin, the event featured a buffet dinner with free flow beer and wine, live music, beautiful models parading the latest beach fashions, and great prizes to win via a raffle and auction. Proceeds from the event were donated to Rescue Paws, a non-profit organization that feeds, sterilizes and looks after homeless and helpless street dogs in and around Hua Hin.
La Paillote celebrates Belgian National Day LA Paillote French Restaurant’s French and Belgian National Day celebrations are always fun-packed, thoroughly delicious affairs, and so it was again when July 21 arrived and owner Gaston and his team put on a fabulous spread of gourmet cuisine to mark Belgium’s annual National Day.
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Monsoon Valley Wine Dinner CENTARA Grand Beach Resort & Villas Hua Hin’s Palm Restaurant served up an innovative five-course Thai set menu specially prepared by Executive Sous Chef Pradit Mora to pair with premium Monsoon Valley wines. The event was hosted by the resort’s Executive Assistant Manager of Food & Beverage, Jan Weisheit, and featured guest speaker Suppached Sasomsin, Assistant Winemaker of Siam Winery Trading Plus Co., Ltd, who regaled guests with the history of Hua Hin Hills vineyard.
Surf & Turf at Banyan The Resort DANCE performances, magic, hand shadow shows and music from the ’60s and ’70s set the scene for a great night of wining and dining at Banyan The Resort’s Surf & Turf Night, which featured beef and seafood cooked to perfection over an open charcoal grill. Keep up to date with the resort’s dining events at www.banyanthailand.com
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Wo rds A DA M P U R C EL L P h o t o g ra ph s JA R A N L A K K A N AWAT
From farm to table: Luca is the real deal How Luca Marchetti, owner of the popular Toscana and Moom Talay Restaurants, established his own free-range farm on the outskirts of Pattaya FROM Los Angeles to London to Paris to Pattaya, the farm-to-table food trend continues apace with more and more chefs adopting its key principles to buy organic ingredients and support sustainable (and, when possible, local) farms. But few can claim to have embraced
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the concept quite as passionately as Italian expat Luca Marchetti, owner of the popular Toscana and Moom Talay Restaurants on Pattaya Beach Road, who doesn’t just source organic meats and veggies for his restaurants – he also rears and grows them too.
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Situated at the end of a potholed and dusty road five kilometres inland of Jomtien Beach, and seemingly in the middle of nowhere, Luca’s pastoral, 13 rai freerange farm is a sight to behold. Home to chickens, rabbits, ducks, pigeons, guinea fowl, wild boar, goats, sheep, pigs, pheasants, and cows, it’s a fully-fledged operation where the onus is on ensuring all livestock is reared as naturally as possible. This means that the animals are regularly allowed to roam freely outside of their respective pens, and Luca and his staff only intervene in their natural development when necessary (such as if a baby goat is struggling to suckle milk from its mother, Luca and his staff will then feed it from a bottle). No processed food, no growth hormones, no chemicals – Luca simply lets nature take its course. “I’ve been to so many restaurants where I’ve ordered chicken and it has tasted like fish,” he says, throwing a spadefull of organic feed into a pigeon pen. “And that’s because many intensive farms feed fish to their chickens. It’s disgusting. It’s wrong. It’s unnatural. People really don’t know what they’re eating anymore.” The seed for Luca’s farm idea was planted in 2010 when he bought an incubator and filled it with 36 eggs. “I grew up on a farm in Pracchiola, a tiny village in the mountains to the north of Tuscany,” he says, “and I was keen to get back into that lifestyle. My parents and grandmother, who worked on the farm when I was a kid, have always been an inspiration to me, and I thought if I could establish a farm here it would make them very proud.” Prior to coming to Thailand 10 years ago, Luca had worked in his native Italy, San Francisco and for 12 years in Macau, where he operated three restaurants. But he’d never attempted to raise his own livestock. However, when those first eggs hatched five years ago (including, surprisingly, some premium British eggs
he’d bought on eBay), he knew he could make the project a success. All it needed was endless hours of research, experimentation and hard work. Today, some 700 duck and chicken eggs produced on the farm are sent daily to Toscana and Moom Talay, and both restaurants’ menus are loaded with dishes made using Luca’s livestock. Just some of the highlights include Free range chicken with potatoes (B400); Cacciatora-style stew hen with polenta (B480); Guinea fowl in salami sauce with polenta (B690); Grilled quails (B420); Rabbit cacciatore (B520); Grilled and oven-baked pigeon (B750 and B850); and Duck breast tagliata (B520). Luca also makes his own goat cheese and range of cold cuts.
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Luca, who now works at the farm each day from 8am-1pm, and then at Toscana from 2pm-1am, is the first to admit that establishing the farm was not easy. “There was a lot of trial and error in the early stages to get things just right,” he says, “but the beauty about farming is that everything happens to a schedule. Like clockwork, you know when chickens will lay their eggs, you know when your goats and sheep will give birth. In some ways this is a lot less stressful than running a restaurant, where each day brings a new and different challenge.” Livestock is not the only produce fuelling Luca’s culinary operations. In Huay Yai, a 10-minute drive from his arable farm, Luca grows a wide range of Thai and Italian vegetables on the land surrounding another labour of love of his – a Tuscan-style villa. Currently under construction, the villa project is very much in its infancy; the building is nothing but a shell, and the pool is actually a makeshift pond,
a tennis court, we’ll have a beautiful garden here, we’ll have a nice place to sit and drink wine here, and then we’ll have all these wonderful vegetables at our disposal, 24 hours a day. It might take another two years to get there, but we’ll do it.” While the land surrounding the villa is far from barren, with 400kg of green beans and 100kg of parsley among last January’s yield, Luca is the first to admit that growing vegetables for the Italian kitchen is a challenge. “The soil quality is poor, so I have to put a lot of sh** on it,” he says, pointing with a wink towards three large barrels full of organic fertilizer. “And while vegetables for the Thai kitchen grow rapidly and abundantly, such as basil, parsley, celery and a wide variety of salad leaves, others, such as Italian tomatoes, often struggle to grow.” He points to one shaded area of the garden where a small row of tomato plants stands tall and proud. Their poor
stocked with fish for the farm’s laborers to eat (Luca employs 12 people across both farms). But when Luca stands on a raised platform at the top of the garden, hands on hips, admiring the scene before him, it’s clear his plans for the property are as concrete as the step he’s stood on. “Just imagine it,” he says, pointing toward the house. “Over there we’ll have
siblings growing directly in the sun, however, appear wilted, short and frazzled. “The plan is to erect some covers to prevent the plants from being damaged by the sun,” he explains. “Unlike Italy, there’s no real temperature difference between day and night here. It’s always hot. So unless it’s October or November [the best time for growing crops here] we have to give the plants all the help they can get – without using chemicals, of course.” Once picked and cleaned, all vegetables from the garden are used by Luca’s chefs to garnish dishes, make soups, and pair with the meat sourced from his arable farm. And Luca takes great pleasure in knowing that the veggies he serves are as fresh and natural as they get. “I think diners really respect our ethos,” he says. “I think they really respect the time, effort and money we put in to ensure that what they are getting on their plates is the real deal. I mean, this
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ABOUT THE RESTAURANTS TOSCANA and Moom Talay both share a large premises between Soi 6 and 7 on Pattaya Beach Road. Moom Talay specializes in traditional Thai recipes served in large portions perfect for sharing, and alongside sustainable meats and veggies fresh from Luca’s farm, you can expect to enjoy seafood as fresh as it gets. Toscana, meanwhile, enjoys a reputation as being one of the city’s finest Italian restaurants. Featuring a classic Italian trattoria design (think exposed brickwork, arched columns, and a warm colour scheme blending browns, beige and terracotta), it offers pizzas, pastas and hearty meat dishes made following recipes handed down from Luca’s grandmother. Toscana and Moom Talay, Beach Road (between Soi 6 and Soi 7) Tel: 038 362 370 email: tirreno@ptty2.loxinfo.co.th is how it should be done – real farm to table food which is evident in the quality, texture and tastes of our offerings. And who doesn’t want to eat organic vegetables and meat cooked in both a delicious and traditional Thai or Italian style?” Who doesn’t indeed. But for how long can Luca keep up the pace? “The day I feel like it’s a chore to go to the farm, or to the restaurant, that’s when I know it’s time to quit,” he says, picking a piece of parsley and taking a cursory sniff. “Right now, though, I’m happy. Very happy indeed. And I think my grandparents would be proud.”
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N e ws and Deals
COAST Beach Bar & Grill
New on the scene
LOCATED beachside at Centara Grand Mirage Beach Resort Pattaya, COAST offers two distinct atmospheres. By day, you can relax on sunken daybeds and graze on international cuisine cooked fresh to order in the open kitchens, and by night, gussy up to enjoy a sophisticated dining experience fuelled by seafood and premium meats fresh from the grill. The cocktails, boozy yet balanced and made with top shelf spirits, are a must try. Open daily 10am-midnight. ☎ 038 714 981 :centarahotelsresorts.com/cmbr
Habitat Five launches X2 Vibe Pattaya Seaphere
X2 Vibe Pattaya Seaphere, a luxury low-rise condominium project occupying nearly a rai of beachside land on Na Jomtien Road, was officially announced last month at a press conference hosted by its developer, Habitat Five Co., Ltd. The 300 million baht project offers 65 units, priced at 115,000 baht per square meter on average, and includes five-star services and world-class management by the X2 brand. One Bedroom units range from 29 to 35 square meters and start at 2.84 million baht. One Bedroom Plus units with a Jacuzzi are 54 square meters and start at 5.39 million baht. For more info see www.X2PattayaSeaphere.com
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Spa getaway in Rayong NO weekend escape to the beach is complete without a thorough pampering. Visit Rayong Marriott Resort & Spa before Sept 30 and you can take advantage of the ‘Experience – Spa Package,’ which ranges in price from B6,150++ to B7,230++ per night and includes breakfast buffet for two, one set dinner menu for two, one spa treatment per person, a spa manicure and pedicure, and 50 percent discount on additional spa treatments. Online booking only (with promotional code ES8). ☎ 038 998 000 :bit.ly/UPFwvz
Royal Varuna Yacht Club
RYA Summer Sailing Courses
RYA Stage 3
For aspiring racers and club sailors who would like to improve their racing skills. Under the guidance of our RYA Racing Coaches students will learn the many aspects of sailboat racing to compete at local and national regattas.
To develop singlehanded sailing skills at a higher level, covering a variety of practical boat control skills such as the five essentials, man over board, coming along side and racing.
Advanced skills
RYA Stage 1-2
The first step for any junior to learn sailing, this course is a fantastic introduction by learning the basic controls boats while gaining water confidence and having fun.
Start Racing
Let your children discover the sport of sailing at the best place in Thailand! Our fully accredited RYA courses are fun and action packed, learning a truly unique activity that requires students to demonstrate technical skills and provides them with a physical challenge. You’ll be surprised how quickly your child will learn sailing when under guidance from one of our fully qualified and experienced RYA Instructors. Sailing is fun, safe, breeds self-confidence and a positive outdoor pursuit.
Learn new sailing skills such as handling a spinnaker and a series of maneuvers to promote ‘good sailing’. This course will cover the RYA sailing with spinnakers and seamanship syllabus using a variety of boats.
5 day (30 hour) courses for children aged 8 - 16 years 6,800 THB members 10,800 THB non-members 29 June - 3 July | 6 - 10 July | 20 - 24 July | 3 - 7 August
Email sailtraining@varuna.org or call 038-250-116 for more information and book places. Also, Advanced Racing Skills and Adult Sailing courses are available.
286 12 20150 286 Moo 12 Pratamanak R Road, Nongprue, Banglamung, Chonburi 20150 f ffice@ varuna.org W: www.varuna.org T: 038-250-116 E: office@
Final Word
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Monsoon Midnights Special places in Bangkok, as experienced by the Bangkok Women’s Writers Group Dear reader, Welcome to ‘Monsoon Midnights,’ a short story by the Bangkok Women’s Writers Group. The storytellers of the BWWG come from all over the world but they all have a special place in this city, somewhere surprising, obscure and unexpected, as yet undiscovered. Follow us to these hidden places right here, month after month. The first volume of Monsoon Midnights (18 stories by 12 authors with beautiful illustrations by the BigChilli graphics team) is available on Amazon: http://amzn.to/1tj8fJr.
NIGHTFALL OVER BANGKOK There are some very high places in Bangkok. Places where you can look out and see the city like an interactive map spread out beneath you. This is a colourful place. Day and night, our city’s many lights flash in all colours of the spectrum. Under the moon, they can take on a darker, more dangerous hue, screaming pink, electric blue, thrombosis red, death kiss purple… In the hot air, smells intensify. Car fumes, slow burning plastic in backyards and underneath the pavement, slow floating sewer soup from the canals. Scents from the food stalls: fish and fish sauce, frying rice and pork, complicated spices and smoky charcoal. And then there’s the smell from all the growing things. Sweet Frangipani trees and delicate Jasmine flowers, tough Tamarind and overpowering Durian. If you close your eyes, you can draw a map of Bangkok just in smell. And tonight, that’s how I am travelling, drawn along lines of odour to plumes of fragrance. Is this the way dogs read the city? And although it is already deep at night, the city’s landscape of smell is very active. Smell doesn’t sit still. It moves, combines, grows and diffuses with the wind. What is the way to orient yourself? How do you find your destination? Gone are the orderly big road grids. Gone the street signs, the direction of traffic. Gone the visual landmarks the citizens rely on when trying to find their way through the labyrinth. Every scent is an event, not just a location. It tells me of its history, of the encounter of different elements, different agents. 64
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Every person, every animal carries its distinct aroma passport, constantly twisting and changing. Every scent flows on the air, brews and curls and fans out into slim feathery whisps. Slim but strong. Smell carries a lot of information. Through the complex patterns that overlay each others’ signatures, I can distinguish the scent of a story, of tonight’s very special story, drawing me close, drawing me in… Tonight’s storyteller, Tracey Martin, is walking through a small but busy back Soi. Everyone seems to know her here. Voices call out, scents of all kinds curl up towards us through the nighttime air. Come, come… The storyteller takes my hand. I stop and listen.
Mango Manicure By Tracey Martin
You could buy anything in the Soi where I lived. Many stalls appeared at night, like the egg noodle shop proudly displaying the newspaper cutting from 1986 that declared it ‘the best in Bangkok,’ and the fish stall with its gleaming squid and blankeyed sea bass dripping fishy water into the street as the blocks of ice slowly melted. But the fruit shop was a fixture. Boxes of oranges, mangoes and dragon fruit were displayed in front of the shophouse. Bunches of bananas hung from coloured strings, glowing in the light of a pair of bare bulbs. Mae Ui, the owner, seemed to be there permanently, her hands in the voluminous pocket of her apron, giving instructions to her hapless assistants who did all the work.
As I lugged my laptop down the dark street, weary from another long day in the office, she would call me over and soon I was buying fruit almost every day. ‘You like fruit,’ she said, one evening. ‘You’d love my sister’s manicure.’ ‘Your sister has a beauty parlour?’ She nodded towards a neon sign above her head. ‘Fruity’ it said, then, in smaller letters, ‘beauty parlour.’ I looked behind Mae Ui through the brightly lit glass door. I could see chairs on adjustable pedestals and a mirror along one wall. ‘I’ll give it a try,’ I said. ‘Saturday morning.’ ‘My sister only works evenings. But she’s open till very late.’ ‘OK, Friday evening, then,’ I promised. ‘I should be here around nine.’ On Friday night the Soi was still busy with people eating. I hurried past the delicious smells to the fruit shop. Mae Ui smiled as she pushed the glass door open. Inside, the floor was covered with cracked lino and the walls were grubby. Foam bulged out of splits in the chairs. The hair dryer was a vintage model straight out of the ’60s. But the place was clean enough. Mae Tui, Mae Ui’s sister, sat me down and put my hands into a basin of warm water. I attempted some small talk but she didn’t seem to appreciate chatter. Once she’d washed and pumiced and filed, she brought over the plastic basket of nail varnishes for me to choose from. As I picked up each bottle, she named the colours, ‘Watermelon’, ‘Dragon Fruit’, ‘Mango,’
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‘Banana,’ ‘Green Mango.’ ‘Are they all called after fruits?’ Mae Tui nodded. ‘Well, I suppose it is a fruit shop.’ I chose Mango, a rich orangey yellow colour that did indeed look like the flesh of gaew mangoes. Mae Tui dried my fingernails with an ancient hand hairdryer. I kept my rubber-soled flipflops firmly on the floor. She gave a last look at my nails and nodded in satisfaction. ‘How much?’ ‘Fifty baht,’ she said. ‘Is that all?’ She nodded again. Well, it certainly wasn’t a spa but it was surely the cheapest manicure in town. I said thanks and left, rushing a little as I was late for coffee with my friend, Kim. As soon as I sat opposite her, Kim’s nostrils twitched. ‘Have you been eating mangoes?’ ‘No, why?’ There’s a beautiful smell of mangoes. It wasn’t here before, only since you came in.’ ‘Really?’ ‘Yes. It’s making me so hungry for them. Let’s have a mango shake instead of coffee.’
She did indeed order a mango shake but I stuck with coffee. That was all I could smell. Throughout our conversation, she kept looking at my hands. ‘It is an unusual colour,’ I said at last. She looked puzzled. ‘What?’ ‘The nail varnish.’ I wafted my hands in front of her and her whole head moved to follow them, almost as though I was trying to hypnotise her. ‘Yes’, she said, drowsily, ‘Very unusual.’ The next day at work every time someone came into my room they commented on the lovely smell of mangoes. People who never normally spoke to me lingered and even leant over my desk as though looking for a hidden cache of mangoes. I could smell nothing. When the nail varnish became chipped, I paid another late night visit to Mae Tui’s beauty parlour. Mae Ui was already packing up the boxes of fruit by the time I got there. ‘I’m sorry,’ I said. ‘I didn’t make an appointment.’ ‘My sister will be delighted to see you.’ Inside, Mae Tui was sitting in one of the chairs, swinging it back and forth, a vacant look on her face. ‘My friends say the nail varnish smells of mangoes,’ I told her. ‘But I can’t smell anything.’ Her eyes lit up but she said nothing, just brought a towel and a bowl of water and pushed my hands into it. I looked around. Above the mirrors was a row of pictures that looked as though they had been cut from magazines. No faces, only hands, close ups of them, all beautifully manicured.
‘Strawberry?’ said Mae Tui suddenly. She was holding a bottle of vibrant scarlet varnish with flecks of gold in it. ‘Yes, why not? I’ve never seen nail varnish that colour before – it’s beautiful. Where do you get it?’ ‘Special place’ she murmured and bent her head to concentrate on my nails. My friends and colleagues loved the colour. But they loved the smell even more. ‘Is that a new perfume you’ve got? Strawberry – what a lovely idea.’ Several people even grabbed my hand. I noticed that they tended to have their lips slightly open, their tongues poking out, red and flecked like a strawberry. The next time I went into the fruit shop beauty parlour I was determined to find out what was happening. The shop was empty. Mae Tui dragged herself away from a Thai soap opera. She picked up a bowl to fill with water but I grabbed her
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Fiction She’d just dried them off with the hairdryer when Mae Ui arm. She pulled away from me, her eyes wide with alarm. ‘I’m sorry. But I need to know. Why can my friends smell the came in. ‘You’ve been such a good customer, we’d like to thank you. nail varnish but not me?’ Please…’ And she beckoned me to a staircase at the back of The look of alarm remained but she was silent. At that the room. moment Mae Ui walked through the door. ‘They probably want to give me some kanom,’ I thought. ‘Or ‘What’s the matter?’ she asked. invite me to dinner. How sweet of them.’ ‘I was asking your sister about the nail varnish.’ The staircase was dark and, as Mae Tui followed close ‘The nail varnish?’ said Mae Ui, her eyes focused on her behind me I was wedged between the two women, unable to see sister. Mae Tui looked at the ground. up or down. At the top of the house, Mae Ui opened a door and ‘Yes, all my friends tell me how good it smells. But I can’t pulled me in. Mae Tui closed the door behind me. Sitting at a smell it.’ table was a pale man, his face drawn and listless. ‘On some people the varnish smells of fruit,’ Mae Ui ‘Our brother,’ said Mae Ui. As she spoke the man’s eyes explained. ‘We don’t know why.’ widened and he stared at me. He jumped up and took my hand. ‘Not everyone?’ Before I knew it my fingers were in his mouth and I felt ‘No, very few people. You’re special.’ ‘Really? Well, I need to be special tonight. I’m going on a date.’ his teeth biting down on them. I struck him hard with my other hand and, as his jaw dropped open with the force of the blow, I Mae Tui looked as though she was going to say something wrenched my hand away from him and turned to run. but Mae Ui just stood with her hands in her apron pocket and Mae Tui was holding on to me from behind. glared at her. Mae Tui turned away to fill the bowl with water. ’Please,’ Mae Ui gasped. ‘We’ll only let him take one finger. This time I chose a deep pink colour – Mangosteen. It He only needs a little flesh to keep shimmered in the light like the skin of the him alive.’ fruit when it is torn open. Out of the light he Bangkok Women’s Writers Group, I pulled myself free of Mae Tui, it was a deep aubergine like the unopened founded in 2001, and led by Anette Pollner wrenched open the door and ran down fruit. That evening I went on the date with a (who also writes the recurring ‘moon intro’ the stairs, Mae Ui followed close behind. man I’d met online. stories in this series in her famous neo psyche‘Please, you’re our last chance. He’ll He seemed distracted. But then so was delic style), is where creative women from all over only eat the flesh of those who make the I. I couldn’t stop watching his nose which the world meet to workshop their writing in a nail varnish smell.’ literally twitched and flared. And he stared supportive and inspiring environment. Many of our I reached the glass door which was, at my hands. members are published and prize winning authors, miraculously, open. At the end of the evening he made but we are open to all women who are passion‘Let me go!’ I shouted. ‘I’ll call the police.’ a gentlemanly gesture. He took my ate about writing, including complete beginners. ‘Please,’ she begged. hand and lifted it to his lips as though he The BWWG’s first publication (before ‘Monsoon I pushed her to the floor and fled. was going to kiss it. But he grasped it a Midnights the short story collection, ’available on She flung out her hands to save herself. moment too long and too tightly. And his Amazon right now) was a Thai English language She had no fingers. mouth opened to show his none too white bestseller, ‘Bangkok Blondes,’ and various pamI didn’t tell the police, of course. teeth. Hurriedly I pulled my hand away phlets. We regularly give readings around town Who would believe me? and said goodbye. At the door I turned and have been part of international festivals and My friends sometimes asked me why I and saw him staring hungrily after me. cultural exchanges. Please contact bkk_writers@ didn’t wear the fruity nail varnish any I didn’t go to the beauty parlour for yahoo.com for more information. more. But these days I have my nails a while after that. But then I was invited This month’s storyteller is Tracey Martin, a done in only the most expensive salons. to a dinner at the embassy. I wanted my poet who also writes short stories, with an M.A. And I’ve gone off fruit. nails to match my dress. Dragon fruit, I in Creative Writing. She translates the poetry of thought, that’s the colour I want. the wonderful Thai poet, Angkarn Chanthathip, Some stories are simple and clear. ‘Dragon fruit?’ who recently won the coveted SEA Write award, Others leave me with an uneasy sense ‘Yes, Dragon fruit. Have you got it?’ into English. Her stories have been broadcast on of dread. Just like the map of scents, I’m Mae Tui picked out a bottle and held the BBC World Service and her poetry has not sure where it comes from and where it up to the light. It was a gorgeous been published in Aesthetica, Muse, it takes me. All I know is that I need deep pink. She put it on my and PoetryLife and is read regularly at to leave. And put as much distance as nails carefully, the tip of her poetry events in the UK. possible between that dark place and me… tongue sticking out as The moon has sunk below the horizon she concentrated on while we were inside. getting it right. There are many dark and scary places in this city, places where the light never penetrates. Who knows where another one might be? Maybe just right over the road? Maybe in the apartment next door? Maybe under the bridge over the local canal, or even inside the brightly lit rooms of a luxury hotel? I keep my eyes open as I return to my outlook. I need all my senses about me tonight, and tonight I long for the dawn. Come on, birds, start to sing. I will feel safer when you do… But the night remains dark. The moon will rise again, I know. And it will be here again next month, when Monsoon Midnights continues…
T
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TheBigChilli
The first volume of Monsoon Midnights (18 stories by 12 authors with beautiful illustrations by the BigChilli graphics team) is available on Amazon: http://amzn.to/1tj8fJr. TheBigChilli
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