BK Magazine 835

IT'S FREE!

NO.835 I FRIDAY, DECEMBER 29, 2023

Room for one more?

Poom

NO.835 I FRIDAY, DECEMBER 29, 2023

BM

Living the poly life in Bangkok.

Caifa 1

BANGKOK WEED MAP

This isn’t just any list, it’s the very best places in Bangkok to find dispensaries, cafes and lounges.

EVERY ENTRY CERTIFIED BY COCONUTS Q ua l i t y P r o d u c t s K n ow l e d g e a b l e S ta f f T o p L o c at i o n s

See the full list

Va l u e f o r M o n e y

Are you a dispensary owner who wants on the list?

Reach out to us at piti@coconuts.co 2

NO.835 I FRIDAY, DECEMBER 29, 2023

WHO’S IN CHARGE? BK EDITORIAL Managing Director Dietrich Neu Managing Editor Tyler Roney Senior Lifestyle Writer Vinita Chumsri Senior Lifestyle Writer Sarisa Pokawattana

04

05

06

by the numbers

bk in brief

cover story

Frigate for your thoughts?

Art Director Wirankan Saiyasombut GROVE: COCONUTS BRAND STUDIO Managing Editor Andra Nasrie Associate Thai Editor Pakvipa Rimdusit Branded Content Writer Moe Thet War

new & noted

New southern Thai specialist ‘Phukej’ launches in Chinatown

Art Director Tan Kar Liang Production Manager Komkrit Klinkaeo

Publisher, Printer, and Editor Tara Rattanaphas Cover Photo Bear Hempiran Last word Photo Saran Sangnampetch

Living the poly life in Bangkok

10

Senior Project Manager Sirinart Panyasricharoen Senior Account Manager Hafiz Rasid Senior Digital Account Manager Nuttajuk Kittichailuk

Head of Business Development Elizabeth Chua Senior Business Development Manager Piti Rungrojanaluck Business Development Manager Chalida Anuwattanawong

35 restaurants receive stars for the 7th Michelin Guide Thailand

14 open door

The muchhyped Den Kushi Flori launches impressive new autumnwinter menu

15 review

Iode, a neo French bistro with funky twists BK MAGAZINE IS A COCONUTS MEDIA PUBLICATION. Chairman Byron Perry General Manager Vim Shanmugam Head of Operations Clarissa Cortes coconuts.co Advertise with us advertising@coconuts.co

16 feature

The rise of the multi-level dining: Just too good for one floor

WHERE TO FIND US! COCONUTS BK LIMITED 111 Room 5A, 5th Floor We Space Building, Soi Thonglor 5 Khlong Tan Neua, Wattana Bangkok, 10110 Tel: 02-041-5755 Email: info@bkmagazine.com

get in the loop

bkmagazine.com latest news and trends

@bkmagazine contest, updates, stories

facebook.com/ bkmagazine

21 on the bar

Phrom Phong’s new Funkytown is all about old-school vibes and off-kilter drinks

22 last word

Interview: Milli, Thailand’s soft power superstar, isn’t slowing down

see what’s happening

@bkmagazine 3

upfront

FOR YOUR THOUGHTS? Did you know Thailand needs more giant warships? No? Neither did we. Well, in order to keep from hurting China’s feelings, Thailand is going to pay $480 million (B16.8 billion) frigate to make up for the scuppered and controversial purchase of the $28 million less expensive S26T Yuan-class submarine.

So, if you were worried we weren’t going to have enough frigates, never fear. But what does that mean?

YOU SAID WHAT?

HOT OR NOT

“Is it licensed tho?”

—

Instagram user Tanawut Sukke on the new Skyline Cinema experience at River City.

“Swedish meatballs in the city centre love it.”

—

Anette Edlund on the opening of the new Emsphere and Ikea in Phrom Phong.

“How fitting that Yaowaraj is similarly transliterated.”

— Instagram user Lukie Farrell on the opening of Phukej.

4

Thai Screens

Nana Nopes

This month saw a bevy of releases—new and old—at Thai cinemas, including the classic “Nang Eye,” thriller “Supposed,” a re-release of “Blue Again,” indie showing of “Crystalized Memory,” the horror of “Hundred Days,” kooky “Esarn Zombie,” and up-and-coming director Kamron’s “Six Characters.”

A Chinese TikTok influencer claimed online that Bangkok’s infamous nightlife district, Nana, isn’t safe for solo female travelers. Well, there’s a price for telling on Bangkok’s tourist hotspots; in this case, the influencer is being investigated for working in Thailand and may be barred from entry in the future.

Pink is My Favorite Color

Lanterns

Bangkok’s newest monorail line officially launched on Dec 18, the Pink Line.

The new monorail line,from Khae Rai to Min Buri charges B15-B45 for rides.

Fresh off the launch of the Yellow Line, construction on the MRT Pink Line began in December 2017 alongside the nearly completed Orange Line.

The government said we shouldn’t use paper lanterns, and we just wouldn’t listen. Despite putting the kibosh on flaming paper lanterns, tourists and locals took to the skies.

But, things weren’t so festive when a fire erupted at a commercial building in Waroros Market in Chiang Mai. Maybe leave it next year?

BK in brief

NO.835 I FRIDAY, DECEMBER 29, 2023

Doi Boy

Bars in 3 entertainment zones in Bangkok can open until 4am Pubs and bars are allowed to stay open till 4am—but only in three designated popular entertainment zones. The order took effect on Dec 15. While people are rejoicing at the fact that entertainment venues received the go-ahead to open until 4am, the rules may not be as lax as one would think.

Bangkok governor Chadchart Sittipunt said that the three designated zones are Silom and Patpong area, known for their gogo bars and gay clubs; RCA and New Petchburi road, famous for mainstream EDM clubs like Onyx, Route 66, and Spaceplus; and Ratchadapisek, home to numerous bars and nightclubs.

The operating hours extension is part of the government’s effort to boost tourism. The new opening hours, according to Chadchart, will apply to venues that have obtained operating licenses under section 3 of the 1966 Place of Entertainment Act. So what does this mean for other nightlife hotspots not in the three zones? If you’re one of the many who frequent Thonglor, then you’re SOL. Bars and clubs in Thonglor, and anywhere else in the city, are still expected to close at 2am.

Charoenkrung gets a chic new community space in the Corner House The historic Chai Phatthanasilp Building is now home to the Corner House, a new community and lifestyle venue that held a soft opening last month.

Adapted for reuse by the third-generation heirs to the property, the new space features art exhibitions on all three floors, also featuring the debut of the wacky designs of Den Souvenir. Currently, the first floor is exhibiting five artists including Bee Baa, the pixel art of Pat Pixel, painting studio Faris Artspace, the chic photography of Ohm Anawat, and the surreal work of Kobkit T. The second floor will be featuring the Japanese fish prints Gyotaku-style from Lemon&Butter Gyotaku Club, a furniture making workshop by 109 Design Workshop, and an exhibition by Chai Phattanasilp x PDM. The third floor is adding a whole new entertainment space to BKK with Such A Small World, which will be featuring creative design, film, music, and games.

Thai film Da Boi debuts on Netflix to rave reviews Thriller drama film “Doi Boy” which originally screened to a sold-out theater at the 28th Busan International Film Festival (BIFF) this past October, is finally ready to stream on Netflix.

The film follows Sorn (Awat “Ud” Ratanapintha), a young man who illegally emigrated to Thailand. Unable to get legal work, he ends up in the sex trade working at a gay bar in Chiang Mai. The pandemic eventually kills the bar’s operations, forcing Sorn to find other ways to make money. To make ends meet, he takes up a job proposed by one of his regulars, Ji (Arak “Pae ‘’ Amornsupasiri)—a mission which entails

7th Michelin Guide Thailand

the disappearance of political activist Wuth (Aelm Thavornsiri).

“It felt like being 14 again,” said director Nontawat “Ble” Numbenchapol, expressing his excitement about directing his first nonfiction work. Previously, the director was lauded for his documentary films set around the borders of Thailand.

After wrapping up his docu-feature “Boundary” (2013)—premiered at the 63rd Berlin International Film Festival—Ble felt an itch to further explore these marginalized communities, starting with Chiang Mai.

35 restaurants receive stars for the 7th Michelin Guide Thailand At a ceremony in Bangkok earlier this month at Capella Bangkok, Michelin announced all the stars for the coming year (for 35 restaurants in total). Six new Bangkok restaurants got their first star this year, and the city now boasts seven two-star Michelin restaurants.

BK’s Top Tables 2023 No.1 pick Baan Tepa was promoted to two stars this year, as was long time Indian dining favorite Gaa. New entries on the list include the recently opened and impressively designed Inddee as well as long-time favorite Samrub Samrub Thai.

Paste, Sra Bua, Yu Ting Yuang, Methavalai Sorndaeng, Savelberg, and J’aime did not retain their one star ratings.

This year saw the guide extended to Samui and mainland Surat Thani. Also, four “green stars” were given out for restaurants recognized for their sustainability. ● 5

cover story

LIVING THE POLY LIFE IN BANGKOK Parents, relationships, jealousy, and stereotypes about being poly in the city.

Sarisa Pokawattana

BM and Poom have been happy together as a gay couple for 10 years. Over the last decade, they’ve spent their days playing piano and dueting their favorite tunes. One day, they played “Clean” by Taylor Swift while someone named Caifa filmed their jam sesh quietly on the other end of the room. Caifa mused about harmonizing their duet into a trio, and now the throuple has just celebrated their first anniversary this year.

6

In BM and Poom’s case, they fell in love with Cai at the same time. As a newcomer, Cai had his reservations, not wanting to jump in the middle of things. Fortunately, their feelings were mutual and everyone agreed that they wouldn’t go forward if all of them weren’t on the same page.

“Those ten years are part of our history,” Poom says. “But from this point onward, we can just create a new one.”

With a lack of media representation—save for a Grindr Ad which centers on throuples in a similar situation—they really didn’t have much to go on. So, they worked out their own system. BM and Cai bond over movies. Poom and Cai bond over arts and lifestyle.

“There’s a dynamic that exists when we all hang out together, and there’s also one on one connections,” BM says. Choosing a place and time to hang out can also be tough, but taking

NO.835 I FRIDAY, DECEMBER 29, 2023

turns has proven quite an effective solution.

When it came to introducing the throuple to their respective families, Poom’s mom was initially a little shocked. Explaining to Poom’s mother, the throuple said that relationships are all about trust. The initial reaction from Poom’s mom is also mixed with her concerns about jealousy—Thai media is littered with representations of unethical and hierarchical polyamory ending in campy catfights between wives.

Exhibit A: Raeng Ngao (2012).

To this, Poom explained that even in their family of three, there are times when mom and dad would argue but there’s no such thing as always siding with one party. In this relationship, if he’d decided to be with someone, they’re already part of the family. There will be fights but there will also be reconciliations.

Cai’s household acknowledges his sexuality but it doesn’t come up often. After he threw himself into

a throuple, Cai moved into their shared apartment and doesn’t go home as often. When he brought his boyfriends back home, Cai’s dad—who usually isn’t a hugger—invited all of them into a group hug.

“It’s the funniest story. It’s like he just registered everything on his own,” Cai beams.

This warm reception might not be a common one.

Polyamory remains stigmatized, Counselor Rattanakorn “Gon” Ratanashevorn says from Relief Counseling. “A lot of times, people keep these things private,” Gon points out that reticent first throuples should, “tell only the necessary people because these revelations might lead to more problems and more questions.”

Testing the waters and dropping hints, could be a safe way to gauge someone’s reaction, Gon says.

Ultimately, it’s all about setting intentions and being realistic about what can be achieved.

LOVE AND COMMUNITY Outside the immediate circle, these days poly people can seek acceptance and community via online platforms. BM, Poom, and Caifa regularly express their love on social media, but there’s also the “Polyamory in Thailand” group which hosts a monthly in-person meet up to chat as a group and work out specific relationship issues.

BM, Poom, and Caifa are one of many who are now openly and happily indulging in the poly lifestyle.

But the concept of multiple lovers didn’t used to be taboo—for men anyway. Since the Sukhothai period (1238–1438), taking another wife was a sign of power and status. Women who did the same earned a fast pass to hell; see the Buddhist epic, “Trai Phum Phra Ruang.”

Spending nearly a decade of his education in England, Rama VI, among other westernized Thai students, began pushing for monogamy. Some scholars note that this shift to emulate the west, and by extension, their “civilization”, was a tactic to prevent Thailand from being colonized. By 1935, polygamy was no longer recognized by law.

At present, many in Thailand still retain negative views on polyamory. In 2019, the journalist slash artist Nuii uploaded an informative article about polyamory and was sent hate mail to his office. But things might be looking up. As of last year, Nuii became the co-host of the Open Relationship podcast, a platform that challenges views on unconventional relationships.

“It doesn’t feel like a sin anymore,” Nuii shares. “I’ve noticed people in my gay circle have become more open to sharing their poly relationships in public or with their friends and family.”

Nuii has noticed that people in their early 20s are more individualistic and open-minded. They tend to be more welcoming toward gender, sexual, and relationship diversity.

Despite some conceptions, polyamory isn’t about cheating. It’s a mutually consensual relationship.

“In practice, of course polyamory is different but it’s still the same concept of committing to someone,” says BM. “Any relationship that is based on trust and agreement is bound to last regardless of it being monogamous or polyamorous,” says Kingpai “King” Koosakulnirund, who is poly and an administrator for Polyamory in Thailand.

King says the group welcomes international and Thai poly people, including monogamous people who want to learn more.

“In the meet ups, we separate the activities based on participants’ interests. One group might discuss the early stages of getting into poly relationships, the other might discuss kinky interests or long-term poly relationship issues.”

7

cover story

SMASHING STEREOTYPES It’s impossible to constantly share the love equally. All kinds of relationships also have their ebbs and flows.

Misconceptions of polyamory being sinful, greedy, and slutty are still prevalent. The first few female centered publications such as “Satri Niphon” and “Kunlasatri” were critical of prostitution and polygamy.

“There are no laws governing the behavior of men. A man can marry as many times as he likes or have as many minor wives as he wants. This is not considered wrong in any way. If he wants to abandon a woman, there is nothing to prevent him, he can do as he likes,” reads the “Satri Niphon” in 1914.

One of the five Buddhist precepts even says that one must refrain from lust and adultery.

“If you’re really going to follow these principles,” King from Polyamory in Thailand urges, “you have to take a more holistic view, instead of following word for word.” She says that many still think of polyamory as cheating.

“People often ask if my partners know about each other, and I’d say of course they do!” King says. “Every relationship has its own problems. Most of the time, polyamory is based on consensual agreement between partners and not about forcing the other person to accept it [just like monogamy].”

Having multiple partners (whether consensual or not) still remains less acceptable among women than men.

“The Thai patriarchal system of the main and minor wives is hidden but somewhat accepted,” King points out. “When you want to create an equal playing field or have it be more out in the open, Thai people still can’t accept it.”

From the outside looking in, some presume poly people are having more sex.

This may be true in some cases but for others like King, who is asexual, this generalization doesn’t apply.

“There are many sides to a relationship other than sex,” she says. “In monogamy, people don’t think about how often you have sex, it’s just a part of the relationship.

And poly people have other aspects to our relationships too.”

Counselor Gon advised that it could be useful to distinguish between people’s judgment and their own truth when being dealt with criticisms. Words can mean different things to different people. “It’s important to think beyond the word and its delivery,” he stresses “because a lot of the time, it might not be accurate.”

“Even in monogamy, there are moments when you won’t be able to spend time together or times you get bored of each other.

It’s super normal,” BM says. “I was quite a jealous person when Poom and I were just a couple, but Cai was the first person who came in that I wasn’t jealous of at all. I felt like he’s coming in to help take care of Poom.”

This sentiment was eventually shared by Poom’s mother. When her friend questioned how she let her son “act this way,” she answered “If there’s another person that loves your child, can support him, and everyone’s agreed on it, wouldn’t that be a plus?”

BK POLL

Have you heard of polyamory?

Yes 79% (63 votes) No 21% (17 votes)

Have you been in a polyamorous relationship?

Would you consider being in a polyamorous relationship?

Do you think polyamory is ethical?

Yes 10% (8 votes)

Yes 17% (13 votes)

No 90% (69 votes)

No 65% (49 votes)

No 22% (16 votes)

Maybe 17% (13 votes) 8

Yes 42% (31 votes) Maybe 36% (27 votes)

NO.835 I FRIDAY, DECEMBER 29, 2023

FURTHER READING

WHAT ARE SOME OF YOUR VIEWS ABOUT POLYAMORY RELATIONSHIPS IN THAILAND? THE ETHICAL SLUT

by Dossie Easton and Janet Hardy

SEX AT DAWN

by Christopher Ryan and Cacilda Jethá

“I think the Thai media often dramatizes these cheating scandals, and people get really worked up about it. In real life, people also feel entitled to be angry when they see others have more than one partner. But I want more people to zoom out and look at the context of their relationship, their terms and conditions, before inserting their own judgment.”

31 year old / used to be in a non-monogamous relationship

OPENING UP

TWINKLE TWINKLE

by Tristan Taormino

by Kaori Ekuni

“A lot of people still think that it’s a strange concept. My inner circle are interested and really try to understand me even though they don’t make the same choices. At the same time, I don’t see a lot of mainstream media giving much platform for diverse relationships.

A slight diversion from monogamy is to be condemned. But I don’t think the media necessarily reflects the truth, I think society might actually be more open than what is typically portrayed.

38 year old / polyamorous

PODCASTS

OPEN RELATIONSHIP

by The Standard

MULTIAMORY

It’s odd that our society seems less accepting of “polyamory” than of patriarchal relationships between one husband and multiple wives.

In academic philosophy, the latter kind of non-monogamy is a lot more controversial. A common view now is that polyamory is neither more nor less “ethical” than monogamy—whether a relationship is ethical largely depends on how people involved treat one another.

Personally, poly to me isn’t so much to do with pursuing multiple romantic relationships, but is more to do with recognising that relationships—whether they are romantic, platonic, or anything in between—can co-exist and be meaningful in their own ways.

34 year old / polyamorous, PhD researcher in philosophy 9

food & drink new & noted

Mezze

Gaa

The Food School alum opens an inhouse Italian patisserie Established earlier this year, Palindrome is an innovative cafe in the Food School Bangkok—a prestigious institute combining culinary courses from Alma, Tsuji, and Dusit Thani College. Founder Teantan “Stamp” Valairuecha is an entrepreneur who decided to enroll himself at the school after deciding to get into the F&B industry. The Alma program he went into is focused on Italian pastries, a branch of desserts that isn’t as saturated as French cuisine. Italian pastries feature unexpected pairings like pumpkin and chocolate, pistachio and raspberry. With dishes named in musical terminology, their signature Pistachio Sonata ice cream lies on a nest of crumbles and lemon jelly, providing a contrast for the sweetness.

10

Mezze aims to bring homestyle Lebanese food to Asoke

Asoke is now home to a new Lebanese eatery with prices that won’t tear your wallet into shreds: Mezze. Found right next to Benjakitti Park, the restaurant is steered by Yahya Qatramiz, a Lebanese national born in Bangkok. Mezze focuses on a more traditional, home-style approach to Lebanese cuisine—a legacy started by Qatramiz’s father when he opened Abu Khalil Lebanese Restaurant here in the 1980s. The venue seats 50 people across three different dining zones, all decked out in celestial blue and sage tones reminiscent of the Mediterranean. For many, kebabs and hummus are where their knowledge of Lebanese food begins and ends, and Qatramiz aims to change that by introducing about 20 homestyle mezze dishes.

Shidai Kushiyaki

Gaa’s latest tasting menu is taking Indian flavors to new heights Gaa, which recently earned two-Michelin-star status in December, unveiled a new 13-course tasting menu (B4,700/person) packed with seasonal delights. The menu mixes in a new line-up of dishes with some old customer favorites (often with new presentations or altered portions). Classic treats such as chaat, a refreshing sorbet disc that you can crack and mix with mysterious produce underneath, are part of the hit-list of returning dishes. As with tradition, customers are asked to guess the ingredients but the staff offer hints. The dish is packed with rich flavors, interesting textures, and a popping sensation (from what, we don’t know). The restaurant’s classic bafun bread makes a return also, but with different plating and accompaniment of ingredients.

NO.835 I FRIDAY, DECEMBER 29, 2023

Okinawa Kinjo

This izakaya in Phra Khanong is serving up tasty mushroom dishes to aid Burmese refugee camps

Phukej

Through a new mushroom-based menu, beloved Phra Khanong izakaya Okinawa Kinjo is helping to improve the lives of Burmese refugees fleeing the ongoing conflict, which has displaced over 90,000 people according to the United Nations.

Through a collaboration with Japanese notfor-profit Greater Mekong Center (GMC), the restaurant buys monthly shipments of mushrooms grown by Burmese refugees in Mae Sot near the border and turns them into mushroom tempura (B59), mushroom yam (fragrant Thai citrus salad, B59), and grilled mushrooms with butter (B59). The ingredients are bought directly from the refugees themselves, many of whom learned to cultivate oyster and straw mushrooms.

Shidai Kushiyaki brings Japanese casual dining to Phra Khanong

New southern Thai specialist ‘Phukej’ launches in Chinatown

Jumping off a chef’s table project last year, owner Rugsitt “Jai” Apinuntakulchai recently opened Shidai Kushiyaki, a cozy Japanese restaurant serving skewered meat, fried chicken, grilled saba, and more. Inside a literal white picket fence home, the spot offers a suburban escape in Bangkok’s hurleyburley.

Here “shidai” translates to the four elements.

Each component represents crucial building blocks for the restaurant: earth (the produce), water (the sauce), wind (the chefs), and fire (the cooking process). The second half of the restaurant’s name, “kushiyaki” is an umbrella term for skewered grilled meat and vegetables.

Naturally, Jai’s recommended menu is all the skewered goods. The slightly hot sweet and savory shidai sauce is also a key ingredient in the fried chicken (B138), an optimal pairing with some drinks.

Chinatown is home to a new, swanky southern Thai restaurant: Phukej. The name of the restaurant is actually Phuket, with a distinct spelling that uses a “J” instead of the usual “T”. This isn’t a typo or a stylistic choice, but it’s actually the original spelling of Phuket, and hints at the old-school recipes they specialize in here. In the past, Phuket was a common pitstop for sailors and the local cuisine slowly came to be influenced

by Chinese and Malay travelers. Aptly nestled in Yaowarat, the venue serves up high-end southern street food. For instance, classic grilled meats (B590) get a fancy touch up using Australian wagyu beef, cooked over charcoal and aromatic longan wood. It comes served with southern-style kapi (shrimp paste), Phuket pineapples, and Thai-style chimichurri. ● 11

12

NO.835 I FRIDAY, DECEMBER 29, 2023

13

food & drink open door

THE MUCH-HYPED DEN KUSHI FLORI LAUNCHES IMPRESSIVE NEW AUTUMN-WINTER MENU LG/F, Erawan Bangkok Building, 02-0220200. Open Mon 12-2:30pm, 6-10pm; Wed-Sun 12-2:30pm, 6-10pm.

Sarisa Pokawattana

The buzz: This is the Bangkok branch of the original Den Kushi Flori in Shibuya, Japan, which holds a Michelin star. The restaurant comes by way of two fine-dining maestros: Zaiyu Hasegawa of Den (two Michelin stars) and Hiroyasu Kawate of Florilège (two Michelin stars), both hailing from Tokyo. The pair combined their French-Japanese cooking prowess to launch the original Den Kushi Flori, and now Bangkok gets a taste. The name is a portmanteau of sorts, with “Den” and “Flori” paying homage to the chefs’ Tokyo venues and “Kushi” referencing the signature skewered omakase bites you’ll find here.

The vibe: Found on the lower ground floor of Erawan mall, dark woods and big slabs of stone dominate the interior here—and oozes that sophisticated Michelin-level atmosphere.

U-shaped counter seating (room for up to 18 guests) around the open kitchen brings most diners right up close to the kitchen action, but a private six-seater room does offer limited private dining.

The food: The restaurant is open for a fivecourse lunch (from B2,800) and a seven-course dinner (from B3,500). The combination of French and Japanese techniques is obvious in dishes like the root celery puree, which is brought to a fluffy cream consistency and finished with a piece of Japanese-style baked

14

tofu and spritz of lime zest. Similarly, skewered eggplant bites get topped with a chilled foie gras mousse and sprinkle of kao kua. Make no mistake, though, meat is the star of the show here. This really shines through with the Kagoshima A5 wagyu skewers, where the meat’s rich and buttery texture is carefully balanced out by young coconut shoots and Phayao-grown taro sauce drizzled on top. The heartier dishes are often juxtaposed with minisized treats, like the trifold cake made out of Japanese-style sweet egg. The egg is separated by a thin layer of truffle and served with pickled radish—marinated in vanilla to neutralize the usual salty and acidic flavors.

The drinks: As you would expect for a venue of this magnitude, the menu has an optional wine pairing (with the occasional sake mixed in) for B1,500. Here, you’ll find a solid range of global varietals, from French Champagne and New Zealand whites to reds from Piemonte and Bordeaux.

Why we’d come back: The tasting menu’s revolving set of French-Japanese (and occasionally Thai) dishes will make repeat visits easy. Later in December, in fact, the restaurant will add a winter and Christmas line-up to its already staggering roster of options. The team has spent less than a year in Thailand and the results are already impressive. ●

food & drink review

NO.835 I FRIDAY, DECEMBER 29, 2023

IODE

★★★★☆ 76/8-9, Soi Si Bamphen, Sathon, 065-045-5628.

Open Mon-Tues 5-11pm; Thu-Sun 5-11pm.

Iode is a standout in the new wave of neobistro restaurants, or bistronomy, as it’s becoming known. The neo-bistro movement is reimagined, approachable French dining. Departing from decades of culinary traditionalism marked by rigidity and a narrow Francocentric lens, Iode offers a refreshing and forward-thinking approach to French cuisine.

The bao raclette cheese ‘bordier’ (B350) showcases tennis ball-sized buns pulled apart to reveal a string of melted raclette. The puffed buns are served wait-a-minute hot and are perfectly engineered to go with the creamy, salty, nutty raclette cheese, and the cheese is shaved on top and then torched for a melted cheese crust.

Iode is headed by Chef Franck Le Bayon, a seasoned professional with a background at Cocotte and a five-year stint in Bangkok.

His culinary expertise shines through with highlights such as the dry-aged seabream that has become a social media sensation.

The restaurant has been heaving every night and weekend since opening in early March— though not without its critics.

The Iode pasta (B1,300) is presented as a medley of seafood, camaron shrimps, uni, cockles, and salicornia. It fell short of our heightened expectations, with flavors being quite blunt and muted uni flavors. Despite its underwhelming nature compared to other dishes, it showcased the fresh, diverse menu synonymous with neo-bistro cuisine.

The restaurant’s dusty blue facade captures the eye at the corner of a quiet alleyway, offering al fresco seating for that real Parisian feel. Inside, the dark wood interior is complemented by brass and steel fixtures and mirrors along the walls that create a warm and inviting atmosphere with a hint of fine dining glamor. The chefs in the open kitchen operate lightning quick and as a well-oiled machine.

We ordered the potato dauphine with bearnaise (B250) for small bites—think latkes meet diner hash browns, with an accent.

They’re crispy potato puffs made by mixing mashed potatoes with choux pastry and piped out into a shape similarly to churros. The light crispiness easily breaks apart after every bite.

The labneh kale was grilled and precisely calibrated with a generous dollop of labneh and nduja oil sprinkled with hazelnuts, an essential side for the dry-aged seabream sashimi that can be shared by two.

The dry aged seabream sashimi (B1350), was the pièce de résistance. The more you eat it with the yuzu kosho, the more refreshing it gets. The marinated sea bream with citrus kept the flavors light and bright. The fresh seabream has been dry aged, then sliced to make sashimi pieces.

Sante to Chef Le Bayon for progressing Bangkok’s perception of high French food beyond boeuf bourguignon and coq au vin.

Go for the dry-aged seabream and stay for the raclette baos. ● 15

feature

THE RISE OF THE MULTILEVEL DINING: BANGKOK IS JUST TOO GOOD FOR ONE FLOOR In Bangkok, restaurateurs are thinking vertically.

Vinita Chumsri

Chenin

The multi-level dining trend has emerged in recent years as a unique approach to hospitality, especially when exploring Bangkok’s diverse landscape of old buildings, town houses, and shopfronts. These restaurants are flipping the script and giving diners whole new vibes and venues on their different floors.

New spots and heritage buildings alike are offering their patrons something new by giving diners high-end food on one floor and booze on the next, sometimes with totally different atmospheres, sometimes expounding on their theme, sometimes with rooftop partying.

Beyond the logistics, the multi-storey dining concept offers chefs a canvas for experimentation with different concepts.

Check out this list of spots that just can’t be contained to the horizontal.

Chenin Chenin’s multi-storey concept starts off with a wine bar on the first floor, setting the evening’s tone with an extensive selection of natty wines. Ascending to the second floor, customers are treated to an a la carte menu featuring dishes like the scallop potato brown butter and the tonnarelli pasta with burrata . The third floor houses the kitchen, while the fourth floor hosts the chef’s counter, a 12 seat chefs table with an open wood-fire kitchen counter, boasting a rich variety of visiting chefs from all over the world. They’ve hosted more than 40 chefs with their team from 20 different cities and 15 different countries. Be sure to check out their line up here. The ambiance is mysterious and charming, providing an intimate setting for wine and dine evenings, illuminated by candlelight and draped red velvet curtains.

29/4, Sukhumvit 31, 061-140-0444. Open daily 6pm-12am

Tempered Co

Chop Chop Cook Shop

16

Tempered Co is where you get your chocolate fix. With the owner’s expertise in property development, they’ve taken a five-storey office building on a leafy Ruamrudee Soi and transformed it into their chocolate empire: Tempered Cooperative. The cafe on the bottom floor offers single chocolate drinks or even chocolate dirties for the coffee drinkers, as well as freshly baked pastries. But did you know that they serve cocktails, too? After

Tempered cocktail bar on the 2nd floor is a dimly-lit speakeasy with three signature chocolate drinks on their menu. They’re currently in their soft opening phase, which features three signature cocktails with, you guessed it, chocolate. One of them, the Arcadia, is served using naim leaf-infused white rum, soda, 35% white chocolate, coconut, and jasmine, which is both creamy and fruity in taste with added floral notes of coconut and jasmine. Or there’s the tempered martini, with 75% dark chocolate, vodka, and Frangelico liquor. It’s a dangerous drink, like a slightly bitter chocolate milk.

59 Soi Ruam Rudi, 2 Witthayu Rd., 092-828-5444, Open daily 8am-6pm

Chop Chop Cook Shop Chef David Thompason’s latest venture, Chop Chop Cook Shop, has found its home in bustling Yaowarat within the historical Goldsmith building. Positioned on the ground floor, the restaurant pays homage to the art deco structure’s origins as a goldsmith store. Crafted in collaboration with Apirak Leenharattanarak from Bensley Design Studio, the mid-twentiethcentur y ambiance is accentuated by terrazzo floors and pastel booths, blending American diner aesthetics with an old gold store. The menu serves classic cookshop food, which is often a blend of Teochew, Chinese, Thai, and Western food traditions with dishes such as the Devil and Angel on Horseback crab

NO.835 I FRIDAY, DECEMBER 29, 2023

cocktail with marie rose sauce and buttered prawns. The second floor is the Goldsmith Bar, a creation by the Jim Thompson team, mirroring the early 20th century with dragon motifs, traditional embellishments, and Chinoiserie wall art. The cocktail menu is a testament to innovation, with the Silly Rabbit, featuring a velvety blend of rums, carrot, yuzu, coconut milk, honey, and tarragon. Chef David Thomspon’s cookshop is one to keep your eye on.

G/F, 328 Chakkrawat, Samphanthawong, 097-008-0519.

Open Mon-Fri 3pm-9:30pm; Sat-Sun 12pm-9:30pm

168 Yi Liu Ba Restaurant The newly opened 168 Yi Liu Ba in Yaowarat has transformed one of the area’s iconic buildings into a multi-level dining establishment.

Helmed by the internationally awarded Chef Por, 168 offers a menu that fuses Chinese and Thai cooking techniques. The venue offers an all-inclusive dining experience under one roof, with a bar, restaurant, and a live music area.

For the food, there’s starters like the melon and mint-infused watermelon salad or the peking shrimp and the shanghai port. For mains, we recommend the brown rice noodles and gyoza veggie soup or the sous vide noodles with shrimp paste. The restaurant’s interior design pays homage to the timeless charm of the Old Town, featuring exposed brick walls and ceilings, leather seats, Chinese girl posters, and a dimly lit underground ambiance that makes you feel like you’ve traveled back in time. After your meal, be sure to head to the bar for a curated selection of craft cocktails, fine wines, premium cognacs, and Japanese whiskies. There are also international DJs spinning vinyl records on the second floor.

And good news, this joint stays open late, so get your late-night chow on.

the fourth floor, known as the Soleil Lounge, is a room that is a work of art in itself. The brightly lit orange roof is similar to a James Turrell colored light piece where the sky meets the earth. Sundry Bar’s drink menu reads like a Thailand guidebook, taking you to different local spots. For instance, drinks from the BKK Itinerary Guide are only available depending on the time you’re at Sundry. For something sweet, delicate, and creamy, opt for the Elephant Pants (B380), which is only available from 8 pm to 9:59 pm and includes sage, coconut sugar, fresh coconut, and Issan rum.

8, Rama IV Rd, Silom., 094-922-9562. Open daily 6pm-late.

Terroir

605 Charoen Krung Road., 093-110-2889, Open Tues-Sun 5pm-late

Terroir in Ekkamai offers French cuisine with the option of a la carte or fine dining. Terroir Expression is a French bistro and wine bar on the ground floor of Terroir Bkk, a fine dining French restaurant, a multi-floor dining concept, now offers a menu serving modern French comfort food, Burgundy style. This basementvibes resto has opulent, timber-detailed furnishing, picture frames all over the walls, leather seats, and a ground-floor wine bar, creating a cozy and inviting ambiance. Diners are also welcome to take a tour of their cellar, which offers an impressive selection of new and old-world wines with a particular emphasis on Burgundy wines. Chill at the bar and sip wine or tuck into a full French feast—accompanied by live music on Fridays and Saturdays. The menu here is unpretentious and honest, not shying away from dishes like escargot and wagyu tartare while being bold enough to tackle classic dishes that leave little room for error: steak, fish, and duck. For fine-dining, Terroir Bkk, this brightly illuminated sleek and modern venue is a mixture of French and Japanese cuisine offering a progressive Kaiseki dining experience. With two menus to choose from, 12 or 18 courses.

Sundry

1/F Acmen Complex, Ekkamai Rd., 061-326-5150, Open Tues-Sun 5:30pm-1am.

In a city that never sleeps, Sundry makes you feel like the sun’s always out. Nestled in a fourstory orange building, Sundry’s multi-leveled space draws inspiration from the colors of sunrise and sunset. Each floor of Sundry serves a different purpose. The first floor, aptly named the sunrise room, hosts rotating art exhibitions. Ascend to the second floor, the sunkiss room, which will soon house a Thai tapas restaurant. The third floor is the studio bar, which represents the twilight period.

Here, you can enjoy drinks, watch bartenders craft cocktails, and listen to hi-fi DJ tunes. For those seeking a more laid-back atmosphere,

visible testament to the secret family recipes.

Ascend the staircase, and the third floor provides a more intimate gathering space. On the fourth floor is Opium Bar and a star-studded rooftop on the same level, perched above the bustling Soi Wanit, boasting a balcony offering a captivating view of the activity below. Opium Bar, characterized by a flawlessly curated mixed drink list inspired by the concept of “liquid sureality,” establishes an intimate and lively atmosphere steeped in the building’s memories. Combining the opulence of a New York hangout space with the spirit of late-night Chinatown Bangkok, this establishment is a narrative blend of history and innovation.

422 Vanich 1 Rd, Samphanthawong., 0829-793-950, Open Thurs-Mon 5pm-midnight

Sarnies Sukhumvit 37 While Sarnies is renowned for its Singaporean/ Aussie cafes in Bangkok—with their coffees, signature steak or chicken sarnies—they’ve evolved into a full-fledged restaurant on Sukhumvit. In November they also ventured into the bar scene with Funkytown (stylized as F*nkytown). Currently in a soft opening phase, this retro-inspired bar is perched atop Sarnies Sukhumvit 37. The bar is spacious, dimly illuminated, adorned with round tables, leather booths, and vibrant orange bar stools.

The ambiance is characterized by deep, warm tones like magenta, orange, and brown. For a savory cocktail, give the Caesar Salad a go, or for a sweeter concoction, order the Tokyo Banana which is a creamy, buttery blend of white chocolate, miso, and vodka. The bar also resonates with an old-school funk and disco inspired soundtrack featuring hits from Earth, Wind & Fire, Whitney Houston, and Stevie Wonder. The fifth floor also features a rooftop offering panoramic views of the Bangkok skyline.

39, Soi Sukhumvit Alley 37, 093-814-1594. Open daily 5pm-12am ●

Potong Pam has artfully preserved the historical essence of the building, paying homage to its past, and each floor narrates a unique chapter of her family’s rich history—together with her progressive 20-course dinner menu transforming traditional Thai-Chinese cuisine.

On the ground floor, there is a blend of rustic and contemporary design with glass jars filled with fermented ingredients adorning overhead shelves. Notably, a wooden elevator from the second floor, once used by Pam’s family to discreetly transport certain herbs, serves as a

Potong

17

nightlife Gir’s new drink menu does ‘city themed’ cocktails like you haven’t seen before Thonglor rooftop bar, Gir, known for its juxtaposition of cavelike interiors and cosmopolitan setting, has created a series of cocktails inspired by various cities across the globe. And no, this is not some cop-out menu featuring Moscow mules and Singapore slings, they are going for something deeper here and a few of the references will fly over the heads of less-traveled drinkers. Some of the drinks don’t bear the flag of a single city, but rather the urban life of entire countries. Take the “Naver Map Only”, a drink representing Korean cities, where the bar team took a page from classic Korean barbecue cookbooks, recreating flavors of smoked ham, kimchi, pickled radish and infusing it with white spirit (a staple on the Korean party scene).

The Chaophraya’s newest hangout is a colorful beach club ‘co-drinking’ space with pop-ups A beach club in Bangkok? That’s a first. Seven Days a Week, a “codrinking” beach club along the Chaophraya River, opened its doors at the beginning of November. The pop-up venue is situated at Canapaya Riverfront and will operate for five months from now till the end of March 2024. The al fresco space is the brainchild of a group of young entrepreneurs who were interested in creating a unique open-air venue with a beachside vibe that’s packed with fun activities and entertainment from live bands and DJs set against Bangkok’s beautiful nightscape—and there’s sand. The venue itself is spacious, complete with cozy sofas and lounge seats shaded by large beach umbrellas. Its vibrant color scheme features shades of orange, mint, and white, giving off strong summer vibes, and the foliage adds to the tropical paradise feel.

Soi 11 gets a fun new Italian aperitivo lounge with Piccolo Morso Piccolo Morso Aperitivo Lounge is a two-storey space dedicated to Italian spirits, cocktails, wines, and aperitifs. It’s a spot to get the night going on Sukhumvit’s favorite club street. You will find Nana’s latest nightlife contender away from the fray, tucked in the little alley behind Soho Pizza on Sukhumvit Soi 11. The space, while fairly small, seats a dozen downstairs with room for dancing. The opening party was fueled by the phenomenally fun DJ Babyscash spinning hip hop and R&B tunes which kept the crowd dancing. Italian-American owner, Louis, tells BK Magazine that they have plans for live music, DJs, and performances. The seven signature cocktails (all B329) are creative and generous. The Peachy Amore is a favorite featuring Cinzano Bianco, Tito’s vodka, and Bols peach liqueur.

Legendary nightclub Beam is launching a new venue at Mahanakhon Cube Beam, the perennial winner of “Best Nightclub” in BK Magazine’s BAD Awards (including this year), is launching a new club in the Mahanakhon Cube—so all of you well-monied audiophiles take notice. Famed for its electronic music and booming kinetic dance floor, the original Beam in Thonglor is no stranger to Bangkok’s party scene. The new spot titled Beam Cube (stylized as BEAMCUBE) promises a different nightlife experience for audiophiles. Instead of a raucous dance floor, the new venue features a music lounge spotlighting electronic beats curated by Brent Burns (Transport) and Sebastian De La Cruz (Mumsfilibaba). The hangout also features a ritzy craft cocktail bar, helmed by beverage manager Sebastian Neff (formerly of Nana’s Teens of Thailand). ●

18

NO.835 I FRIDAY, DECEMBER 29, 2023

feature

PHROM PHONG’S NEW FUNKYTOWN IS ALL ABOUT OLD-SCHOOL VIBES AND OFF-KILTER DRINKS 39, Soi Sukhumvit Alley 37, 093-814-1594. Open daily 5pm-12am

Vinita Chumsri

The buzz: Eric Chan, a co-owner of Singaporean/Aussie cafe Sarnies Group, is making his first foray into the bar world with Funkytown (stylized as F*nkytown). In a soft opening phase since mid-November, the oldschool disco-inspired bar sits atop Sarnies Sukhumvit 37.

The vibe: Past the cafe, up four flights of stairs, and you’ll find a spacious, dimly illuminated drinking room dotted with round tables, leather booths, couches, and vibrant orange bar stools, all surrounded by round hanging lamps. Deep, warm tones like magenta, orange, and brown create a vibe reminiscent of a New York underground speakeasy. Unsurprisingly, the soundtrack pumps old-school funk and disco-inspired tunes from the likes of Earth, Wind & Fire, Whitney Houston, and Stevie Wonder. With people grooving and singing along, everything about this place makes you want to put your phone away and enjoy real-life human interaction.

The drinks: Head bartender Pae Ketumarn (former bartender at The SG Club, 36th on World’s 50 Best Bars 2023, and the Sober Company, 39th on the World’s 50 Best Bars 2021) brings his expertise to Funkytown. For a savory cocktail, the “Caesar Salad” (yes, this is a drink, B400) takes center stage. “Even though [caesar] dressing is cheesy and rich, I reimagined [the flavors] into a drink that can be refreshing but also savory and luscious at the same time,” said Pae. Infused with olive oil and fresh romaine lettuce syrup, the base is similar to a gin and tonic, while the parmigiano foam dolloped on top is made fresh in their central kitchen. The drink is then topped off with dehydrated prosciutto, giving it a crispy, earthy, and meaty tang. Similarly, the “Pain Au Matcha” (B420) blends flavors you’re not used to seeing in a cocktail.

The food: Bringing a wealth of culinary expertise to the forefront are chef Theo Tomasa, who has worked in establishments such as The Connaught (1st on the World’s Best Bars 2021) and Annabels in London, and Luqman Hakim

Hamzah who was the head chef at Sarnies Singapore. Their expertise shines through in the “feed me menu” (B980), consisting of three small bites, three plates, and one dessert. They know good food can be simple. Smoked tomato butter and Sarnies’ olive sourdough bring a depth of flavor to what would normally be basic loafs placed tableside at other restaurants. The light bites play a delicate balancing act between familiar and novel flavors, like the hamachi crudo tarts sprinkled with zesty pickled melon and marinated cucumber. Even the desserts play with expectations, like the chocolate ice cream sandwiches with makhwarn pepper and cacao nib praline—adding a subtle numbing and popping mouth feel.

Why we’d come back: With Funkytown’s infectious vibe giving off an all-encompassing good time, this feels like a one-stop shop for a night out—whether you feel like a night out, after-work drinks, or a fun group dinner. We also hear a second menu is in the works, so keep an eye out for that. ● 19

hit list Bask Project is Thonglor’s latest creative community space Beginning as a passion project from three design students, Bask Project is slowly becoming downton Bangkok’s comfort zone, welcoming art aficionados, cafe hoppers, and employees who want to WFH. Launched in March 2023, this multi-purpose shop is sprucing up Thonglor with some art and culture. Recent graduates slash co-founders Supapij “Medsai” Manusirivithaya, Yada Nualsanit, and Tanapol “Au” Phucharoen wanted to create a space where they could express their interests and lift up creative minds.

“Since our uni days, my friends and I have loved to explore local cafes and find new places to work from,” Medsai tells BK. “There aren’t a lot of open creative spaces in Thailand, so we aim to create a cozy atmosphere for our customers to feel inspired by the art that surrounds this space.”

Upon acquiring this location, previously a 1980s fashion boutique, the three amigos got to work, maintaining the original structure and mixing it with their personal tastes. The second floor has a giant window pane with warm, welcoming sunlight— which would inspire the venue’s name.Hall Self Service for hungry visitors.

Fashion brand Ganni set to open its first branch in Central Embassy this December Forget about international shipping, Danishborn sartorial brand Ganni is putting out its latest idiosyncratic pieces for the launch of its first flagship store in Thailand at Central Embassy, officially opening last month.

Founded in 2000 by gallerist Frans Truelsen, Ganni initially focused on crafting high quality cashmere knits, keeping up with the paired back neutrals and timeless designs that are associated with Nordic fashion.

No one suspected that when the husband and wife duo Nicolaj and Ditte Reffstrup took over the company, the couple would rebrand Ganni into a modern readyto-wear “It” brand that shakes up the perception of Scandinavian styles.

Bangkok gets a new outdoor cinema experience with Skyline Film Skyline Film began in Taiwan in 2016 with the goal of fostering a creative public community space.

Just in time for the holiday season, the company will be hosting its first outdoor cinema experience on the rooftop of River City Bangkok.

The mini-cinema marked their first outing with the likes of rom coms like”Love Actually” and “You’ve Got Mail.”

“Taiwan is much smaller than Thailand but Skyline Film was able to find these public venues to screen their movies,” says Tron Pitoonpong, the operation director of Skyline Film Thailand. Having been to a

20

Taiwan screening while studying abroad, Tron became enamored by the concept and got started on expanding the vision to Thailand.

Thailand had a rich history of open-air traveling cinema troupes, as recently captured by Nonzee Nimibutr’s Netflix feature “Once Upon a Star”. Bringing the old tradition back, Skyline Film is aiming to screen movies across the Kingdom, starting with River City Bangkok.

Tickets for its first lineup are sold out, and Skyline Film is planning to add more rounds and aiming to expand on its film genres. ●

travel news

NO.835 I FRIDAY, DECEMBER 29, 2023

CHIANG MAI’S LATEST GETAWAY OPENS WITH A ‘WRITER’S CABIN’ CONCEPT Retreat, recharge, and write at Secret Window—without the deranged, shovel-wielding Johnny Depp (probably).

Sarisa Pokawattana

Forty minutes from Chiang Mai airport and secluded in the Mae Rim district sits Secret Window, a one-story home inspired by a writer’s cabin and filled with literary easter eggs.

The project started with a group of book enthusiasts, including “Bad Genius” director Nattawut “Baz” Poonpiriya, Preaw “Jaja” Poonpiriya, Amorn “Mann” Nilthep, and Silpee “Maewnam” Kobkijwattana.

Stephen King fans may have already made the Secret Window connection, coming from the horror novella by the same name that follows a writer who moves away to a lakeside cabin. But unlike King’s horror story, it’s all peace and serenity rather than multiple personalities and shovel murders.

The venue houses up to six guests and comes with a separate living room, kitchen, and toilet. Although the spot is slightly off the beaten path, there’s no shortage of good food and amenities.

Breakfasts are delivered to your door and massages are available to order.

This spot encourages visitors to take advantage of the natural surroundings with their outdoor bathtub, campfire site, a biking route, and a splash by the local creek that cuts through the middle of the residence.

Taking a page from Virginia Woolf’s “A Room of One’s Own” and German

Philosopher Martin Heidegger’s years in his secluded writer’s cabin, the common area boasts of well-loved, curated literature in Thai, English, and other translated works.

Overseen by Maewnam, the “Writers in Residence” project invites twelve authors to stay over at the Secret Window and write a short story inspired by the surroundings.

The collection of novellas will be collected into a book, aiming to print around March 2024.

“All the writers that we’ve curated are very diverse and we believe that they can craft distinctive stories across genre and styles,” Maewnam tells BK. “The way they incorporate the resident into their tales is up to their interpretation, we just want to show that many stories can come out of this one storey space.”

Aside from writers, the residence is open for everyone who wants a sweet escape from the hustle and bustle of city life. “It’s for people who are into literature and people who aren’t, we just hope guests feel inspired to get back into reading or feel refreshed after their stay,” says Maewnam.

Two guests can reserve for B7,500 on weekdays and B8,500 on weekends, and three-to-four guests can grab the spot for B8,500 on weekdays and B9,500 on weekends. ● 21

last word

FRESH OFF ‘THE MILLI SHOW,’ THAILAND’S SOFT POWER SUPERSTAR ISN’T SLOWING DOWN Comedy, her Spotify Wrapped, future collabs, and what fans can expect next.

Vinita Chumsri Photos: Milli at Bangkok’s Public House / BK ▲

The 21-year-old Danupha ‘Milli’ Khanatheerakul is fresh off her hit “The Milli Show.” The rapper, songwriter, and renowned mango sticky rice ambassador has turned her hand to comedy. Coachella, Rolling Loud, BBC’s 100 Women of 2022, millions of fans the world over—Milli isn’t done. In fact, she’s looking at whole new industries that need a dash of Milli. BK sits down with Thailand’s hip-hop darling and renaissance woman to ask: What’s next?

How did the idea of The Milli Show come about?

The Milli Show came from one of my bosses, P’Ta. During one of our casual hangouts. P’Ta, was a bit drunk and had this great idea. As I shared funny stories about my past, P’Ta imagined a comedy talk show, recognizing the potential in my comedy skills. Given his involvement in the comedic scene in Thailand, he saw an opportunity to use humor into my story. So I was like, ‘Sure, why not!’

And that’s how The Milli Show came to life.

You unveiled some pretty intense secrets in your new show. For fans who couldn’t get tickets, what’s something you can share with us?

I want to keep those moments exclusive for the fans who were able to attend. It’s a way of making them feel truly special. However, this is just the beginning. We have plans to take The Milli Show international, with The Milli Show live in Kuala Lumpur, The Milli Show London.

Alive or dead, who would you most like to collaborate with?

BTS, just meeting them would feel like stepping into heaven. It’s funny, I’ve got this personal mission to build my six-pack because I know Jungkook is a model, and the

22

idea of shooting together someday would be a dream. Rihanna is another artist I would love to work with. The funny thing is, she hasn’t dropped any new albums or songs recently.

But imagine being that girl who features with her, bringing Rihanna back into the music scene. The world would go crazy, thinking, ‘Who is this girl bringing my mama back into the music scene?’

What are you listening to right now?

What’s your Spotify wrapped?

Rap, alternative R&B, and some jazz. I really love Metro Boomin’s album this year, Metro Boomin is in Spiderman: Across the Spiderverse. I also like Hotel Ugly and Sexy Red. We love food, and you put mango sticky rice on a whole nother level when you blew up Coachella. What’s the next Thai dish you want to make famous?

That’s hard because Thai food is so good!

Every time I travel, the craving for Thai food hits me hard, even just a day into my travels.

However, if I had to choose, I’d say puu ong, a northern Thai dish that has been a longtime favorite of mine and it’s been stuck in my head for awhile. It’s like a creamy and salty crab paste that you can have with rice or sticky rice. So good!

NO.835 I FRIDAY, DECEMBER 29, 2023

I read that you stopped singing for a year.

Is that true?

Yes, I did take a break from singing for about a year, a story I shared on ‘The Milli Show,’ inspired by the song ‘Welcome.’ I talked about personal struggles from childhood when singing in front of my parents felt scary. There’s a memory of me playing the ukulele in the car with my mom, gathering the courage to sing to her for the first time, only to receive a rude comment about my singing style. She left to go do some shopping, and those words from someone I loved deeply hurt me for a year. Another painful memory was in the classroom where while playing the guitar, some friends made comments about my singing, comparing it to a dog’s howl. The impact of those words hurt me so much, and it wasn’t until the release of the song that my mom realized how much pain she caused.

During the show, I expressed my gratitude to her and forgave her, saying that she didn’t realize the weight her words carried. But it’s a happy ending because now my mom is my biggest fan, even trying to sing along to my songs. But she says they’re too fast.

Since this is an entirely new experience for you, how did you feel during the preparation process?

The preparation process for The Milli Show was a new and challenging experience for me.

Being someone who has to make people laugh comes with a lot of pressure, especially when you’re alone on stage, facing the audience.

The responsibility to entertain and connect is all on you. Throughout the preparation, I was constantly changing the stories so they

resonated and flowed with the audience. It was a lot of pressure as the final script was only done two days before the show.

Why did you use humor to talk about your past?

Because my past is so funny! Sometimes in stand-up comedy you have to spice things up to make it fun for the audience. But I told my comedy trainer that I can’t spice it up because I can’t lie to my fans. I want to genuinely connect with them. Luckily my stories are already wild and crazy so no added spice was needed.

You wear a lot of hats. You’re one of Thailand’s top female hip hop artists, you’re a creative marketing associate for YUPP!, and you’re a comedian. And you’re only 21. How do you balance all of this?

The truth is, I can’t balance. It’s about having a strong team. I’m so lucky to have an incredible team, along with my manager. My schedule is very meticulous so I’m able to pursue my music, marketing, comedy, and education, and potentially acting as well in the future.

I’ve made a commitment to work on Fridays, Saturdays, and Sundays, and leave the rest of the week to study, because I don’t want to take leave or skip any of my classes. But this wouldn’t be possible without the support of my friends who help me study, my manager who handles my work responsibilities, and my family who helps me with transportation and encouragement, especially when I have to travel. My whole team really loves me and I love them so much, and I so I want to give credit to them. Maybe I’ll write them a song in the future. ● 23

WE’RE MORE THAN Let us tell yours in a way that engages, entertains, and builds trust.

INFORM

EXCITE

WE CREATE BRAND STORIES THAT MATTER.

WE’RE MORE THAN A CONTENT STUDIO. WE’RE MORE THAN A CONTENT STUDIO. WE’RE MORE THAN A CONTENT STUDIO. WE’RE MORE THAN A CONTENT STUDIO. WE’RE MORE THAN A CONTENT STUDIO. WE’RE MORE THAN A CONTENT STUDIO. WE’RE MORE THAN A CONTENT STUDIO. WE’RE MORE THAN A CONTENT STUDIO. WE’RE MORE THAN A CONTENT STUDIO. WE’RE MORE THAN A CONTENT STUDIO. WE’RE MORE THAN A CONTENT STUDIO. WE’RE MORE THAN A CONTENT STUDIO. WE’RE WE’RE MORE MORE THAN THAN A A CONTENT CONTENT STUDIO. STUDIO. WE’RE WE’RE MORE MORE THAN THAN A A CONTENT CONTENT STUDIO. STUDIO. ENTERTAIN WE’RE WE’RE MORE MORE THAN THAN A A CONTENT CONTENT STUDIO. STUDIO. WE’RE WE’RE MORE MORE THAN THAN A A CONTENT CONTENT STUDIO. STUDIO. WE’RE WE’RE MORE MORE THAN THAN A A CONTENT CONTENT STUDIO. STUDIO. WE’RE WE’RE MORE MORE THAN THAN A A CONTENT CONTENT STUDIO. STUDIO. WE’RE WE’RE MORE MORE THAN THAN A A CONTENT CONTENT STUDIO. STUDIO. WE’RE WE’RE MORE MORE THAN THAN A A CONTENT CONTENT STUDIO. STUDIO. WE’RE WE’RE MORE MORE THAN THAN A A CONTENT CONTENT STUDIO. STUDIO. WE’RE WE’RE MORE MORE THAN THAN A A CONTENT CONTENT STUDIO. STUDIO. WE’RE WE’RE MORE MORE THAN THAN A A CONTENT CONTENT STUDIO. STUDIO. WE’RE WE’RE MORE MORE THAN THAN A A CONTENT CONTENT STUDIO. STUDIO. WE’RE MORE THAN A CONTENT STUDIO. WE’RE MORE THAN A CONTENT STUDIO. WE’RE MORE THAN A CONTENT STUDIO. is creating captivating digital content for brands, leveraging the publishing expertise of Coconuts.

O I D U T S T N E T N O AC OUR SPECIALTY

24