Lookeast January 2014

LIFESTYLE

HOTELS

DINING

NIGHTLIFE

SHOPPING

EVENTS

PERSONALITIES

ART

CULTURE

SPAS

Fashion

EST. 1971

JANUARY ISSN 0857-1139

TRAVEL

January 2014

MARKET FASHION ASIA’S NEW AWARD for travel and tourism companies, and TAT’s new governor

ASEAN country of the month:

Hua Hin Automobile Concours 2013

CAMBODIA CHINESE NEW YEAR

J anuary 2 0 1 4 V O L . 4 3 N O . 1

The Taste MARKETS, DISHES, INGREDIENTS, SPECIALTY CUISINE, HEALTHY FOOD, AIRPLANE FOOD, WINE TASTING

I’m obsessed with getting the kids to cook and being excited about food, Tom Parker Bowles, the food critic, son of Camilla, Duchess of Cornwall

issue

www.lookeastmagazine.com

thb100

WHAT'S INSIDE JANUARY

JANUARY 2014 CALENDAR

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10 What’s On 16 Reel Life 42 Hotel Deals 66 Spa Offers 72 Dining Specials 75 Bar Specials

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Lookeast | WHAT'S INSIDE

18 Culture: Chinese New Year Feature: 22 Cambodia: Love in Colonial Style 30 Bar-sur-Aube, Champagne, France Mini Guide: 26 Phnom Penh, Cambodia 28 Trang Business Insights: 34 A New Award for Asia 36 Thawatchai Arunyik, Tourism Authority of Thailand’s New Governor 38 Itineraries 39 My Favorite Place: by Dean Kelly Jr., Head of Events at KU DÉ TA Bangkok 40 Travel News 42 Hotel Deals 76 Hotels Directory

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LIFESTYLE 44 Yum!: Bangkok’s street food map, Thailand’s top 10 must-try dishes, Lookeast’s specialty cuisine picks, airplane food, healthy food Personalities: 52 Food critic Tom Parker Bowles, son of Camilla, Duchess of Cornwall 54 Jane-Therese Mulry, executive chef at The Siam Bangkok 56 Fashion: Market Fashion 62 Cars: Hua Hin Automobile Concours 64 Art: “The Royal Father in Our Hearts” exhibition at O.P. Place 67 Sports: Wakeboarding

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56 WINE&DINE

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Restaurants: 68 Moose: More Than Meets the Hipster Eye 69 Dressed: Undressing Bangkok’s Newest Salad Bar Bars: 70 Whisgars: Capone Would’ve Liked It 71 Zoom: Sky-High Sipping 74 The Oenophile: Wine Tasting 78 Restaurant Directory January 2014 | 3

EDITORIAL CONTRIBUTORS

EST. 1971

travel

Publisher Sid Sehgal sid@thesehgalgroup.com Editor-in-Chief Anita Zaror editor@lookeastmagazine.com

Dave Stamboulis A Greek-American travel writer and professional photographer based in Bangkok. His photos are represented by Getty Images and Alamy, and he is a writer for Fodor’s guidebook to Thailand and Laos, as well as for USA Today’s “Bangkok Expert” travel website.

Imtiaz Muqbil Imtiaz Muqbil, Executive Editor of Travel Impact Newswire, is one of the Asia-Pacific region’s longest serving travel industry journalists. The winner of two PATA awards for travel journalism, he is the author of the only two English-language books ever written about the historic 1987 Visit Thailand Year and its aftermath.

Editorial Assistant Marianna Dietrich edassistant@lookeastmagazine.com Copyeditor Melanie Blake Art Director Jarmmaree Janjaturonrasamee Photographer Alisa Hubert Production Director Apichart Boontid Marketing Executive Ankita Malhotra ankita@thesehgalgroup.com PR Consultant Earth Saisawang

Laurence Civil “Life is all about taste and style” are Laurence’s words to live by. Twenty-three years working for a British airline gave him his passion for food, wine, and travel, and a visit to China in the ’80s inspired his earlier stories. His articles have been published in Dubai, Singapore, Hong Kong, and Bangkok since 1994.

Jimmy Jacquet Hailing from France’s southwest, Jimmy Jacquet—an MBA in business management working in the hospitality industry in Thailand—started water skiing at the age of two, and he has been practicing wakeboarding and participating in competitions for eight years.

Executive Assistant to Chairman Acharin Suthisawad acharin@thesehgalgroup.com Executive Assistant to CEO Panitkan Apiratanapimonchai panitkan@thesehgalgroup.com

Chairman Dato Satish Sehgal President Ravi Sehgal Group Publishing Director Asha Narula Sehgal

Karen Schaur-Narula A Bangkok-based writer and lifelong world traveler, Karen has written feature stories and both fiction and non-fiction books, as well as a memoir for the anthology “Paris Was Ours.” She can often be found looking for lost time in France.

Other contributors: Emmi Laine (Bars) Lucie Barke (Movies)

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Lookeast | EDITORIAL

Mariana Martínez Born in Argentina and raised in Venezuela, Mariana is a wine journalist and professional sommelier currently living in Chile, where she has devoted herself to her passion for wine for more than a decade.

She’s the author of books such as “Wine from A to Z” and “Wine and Company.”

EST. 1971

Executive Director Gaurav Sehgal

is published monthly by: Advertising & Media Consultants Co., Ltd. Richmond Office Building 18th floor 75/65 Sukhumvit Soi 26, Klong Toey, Bangkok 10110, Thailand Tel: + 66 2 204 2449 Fax: + 66 2 204 2984 Email: info@lookeastmagazine.com Web: www.lookeastmagazine.com Views and opinions expressed by individual writers and contributors in the articles herein, do not necessarily reflect those of Lookeast magazine or of Advertising Media Consultants Co., Ltd. All prices are correct at the time of going to press, but are subject to change.

Reproduction in whole or part without written consent from Lookeast is strictly forbidden.

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EDITOR'S LETTER Yes, I’m a foodaholic

“A

Apparel by Burberry Photo by Alisa Hubert

nita, can we start eating?” I get this asked a lot, as my friends know they can’t touch a dish before I’ve photographed it. My obsession with food started when I was little, and my mum would find me in the kitchen’s pantry with the door closed and the lights off—eating the cheese. It continued in my teenage days, when I would prefer Parmesan scallops to fast food. And it was enhanced when I lived in Spain, Turkey and India, and visited Thailand often, while being faced with such vast and fantastic cuisines.

So what is it with people who seem to be obsessed with food; fixated on finding ingredients, cooking them, or trying new flavors? Why do some don’t just eat to live, but seem to be in a relationship with food, rather?

In “Gourmand Syndrome: Eating passion associated with right anterior lesions”*, Marianne Regard, PhD, and Theodor Landis, MD, presented for the first time a benign eating disorder associated with lesions involving parts of the right anterior cerebral hemisphere, which describe a preoccupation with food and a preference for fine eating.

Foodie. Gustatory hedonist. Culinary aficionado—call it as you wish. If everything related with good food gives you a somewhat unexplainable pleasure, you might suffer from the “gourmand syndrome.”

At Lookeast we are welcoming 2014 with this motivation, which is located at the base of Maslow’s hierarchy of needs. And we are in the right place for it: in a country where you will see almost everyone on the street either eating something or carrying

a bag with food; with an abundance of amazing raw ingredients; where you will find sweet, sour, salty, and chili flavors in the same dish; and where the variety of preparations ranges from simple, traditional, and regional to Western–Thai fusion to sophisticated international dishes … when it comes to food, Thailand is the place to be.

This month, you’ll get a taste of Bangkok’s street food map, Thailand’s top 10 must-try dishes, our favorite specialty cuisines, some healthy food options, and even airplane food. We are also very excited to present in this issue our first inhouse fashion production, which we shot at a local food market. We are bringing you the latest scoop on The Siam Hotel’s newest executive chef, Jane-Therese Mulry, and a piece on food education with food critic Tom Parker Bowles, son of Camilla, Duchess of Cornwall. You will learn the basics of wine tasting and get to know a small town in Champagne, France, that offers much more than just the worldfamous bubbly.

This month we will also celebrate the Chinese New Year, and we present the first of the twelve ASEAN countries we will feature this year: Cambodia. We will visit Trang, learn more about Asia’s new award for travel and tourism companies, and get to know the Tourism Authority of Thailand’s new governor. We will also tell you what happened at the 11th Hua Hin Automobile Concours in our new section about cars and, as always, we will review the newest and hippest bars and restaurants in town.

This is to a great start of the year, and to good food!

Anita Zaror Editor-in-Chief

uttersto an + Sh erkanup

ck

* Neurology, May 1997, vol. 48, no. 5, pp. 1185–1190

FRONT COVER Tom Yum Gung One of the favorite dishes of both Thais and foreigners.

WHAT'S ON JANUARY

Festive Afternoon Tea

Siam Center

What: Afternoon tea held by the Ambassador Hotel featuring fine tea or freshly brewed coffee along with a selection of sandwiches, including marinated turkey finger sandwiches, deep-fried soft shell crab with mayonnaise shrimp roe, and Christmas pudding.

When: Daily until January 5, 2014, from 2 p.m. to 5 p.m.

Where: Ambassador Hotel Bangkok (●171 Sukhumvit 11) How much: THB 350 per person More info: 02 254 0444 ext. 1589, www.amtel.co.th

The Monocle Seasonal Shop

Ambassador Hotel Bangkok

What: Siam Center is seeking to emphasize its “Ideaopolis” concept, by launching the firstever monocle seasonal shop in Thailand and in Asia, also unveiling “Another Alternative” urban lifestyle pop-up store under the concept of “The Unexpected Mix” as the new mustvisit spot in town.

When: Ongoing Where: Siam Center (●989 Rama 1 Road, Pathumwan, Bangkok) How much: It varies More info: www.siamcenter.co.th

Alexey Fursov + Shutterstock

Quiz Night

Prenatal Massage at Omroom

What: Pregnancy yoga, self-massage and Lamaze breathing taught by model Cindy Burbridge and traditional Chinese medicine practitioner Doris Seau.

When: January 28, 9:30 a.m. to 12:30 p.m.

Where: Omroom (●25 Soi Chidlom) How much: THB 2,900 More info: 081 4228171, mutsumi@omroom.net, www.omroom.net

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Lookeast | WHAT'S ON

What: After celebrating a White Christmas party at Bistro 33, in Bangkok, Bangkok Community Theatre is inviting all for a fun quiz night, to celebrate its January Club Night, accompanied by drinks at happy hour prices.

When: January 9 at 7 p.m.

Where: Bistro 33 (●Sukumvit Soi 33) How much: Free to members; THB 100 for non-members More info: www.bct-th.org

WHAT'S ON JANUARY

Broadway Babe

Dave Stamboulis

What: With the aim to bring more musical theater—Broadway style— to Bangkok and Southeast Asia, Broadway Babe started at the end of 2012 doing several performances in town. If you still haven’t watched one of its shows, you will also be able to do so during this year. Stay in the loop to the publication of its 2014 calendar of activities soon.

When: Year round; specific dates to be announced Where: Different locations in Bangkok How much: It varies More info: production@ broadwaybabeasia.com, www.broadwaybabeasia.com

Chinese New Year Festival

Saturday Seafood Night and Sunday Brunch

What: Am Café is offering both an international and seafood buffet dinner and a splendid brunch buffet featuring international, Thai and Asian favorites.

When: Buffet dinner every Saturday from 6 p.m. to 10 p.m. and brunch every Sunday noon to 3 p.m.

Where: Ambassador Hotel Bangkok (●171 Sukhumvit 11) How much: THB 950 More info: 02 254 0444 ext. 1581-2, www.amtel.co.th

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Lookeast | WHAT'S ON

American Heritage Jazz Sundays

What: Revive the music of BB King, George Benson, Dizzy Gillespie, Wynton Marsalis, Louis Armstrong, and Duke Ellington to the rhythm of Pom Armstrong & Jazz Band, at the American Heritage Jazz Sundays.

When: From now until May 26, 2014, starting 6 p.m. till late Where: Roadhouse BBQ (●942/1-4 Rama 4 Road, Bangkok) How much: It varies More info: 02 236 8010, www.roadhousebarbecue.com

Kuzma + Shutterstock

Broadway Babe

What: The Chinese New Year will be celebrated in Bangkok during all of January with parades, dragon dancers, fireworks, and wonderful food in the street markets.

When: From now until January 30, 2014 Where: Chinatown, Bangkok How much: It varies More info: www.tourismthailand.org/see-do/event-festival

AUTHENTIC THAI STYLE RESORTS IN PHUKET, THAILAND NEWLY RENOVATED LUXURY ROOMS IN SPACIOUS EXOTIC GARDENS BOOK NOW: 30% DISCOUNT PROMO CODE: LKEAST WWW.THAVORNPALMBEACH.COM WWW.THAVORNBEACHVILLAGE.COM 311 PATAK ROAD, KARON BEACH, AMPHUR MUANG, PHUKET, THAILAND 83100 TEL : +66(0)76 396090–3 EMAIL : INFO@THAVORNGROUP.COM WEBSITE : WWW.THAVORNGROUP.COM

From Tarot to Qi Gong

What: Omroom is offering a variety of sessions to be held by its in-house practitioners: tarot, yoga, Family Constellation (intuitive therapy), reiki, crystal healing, kids’ yoga, Healing Channels (energy healing), white light healing, Qi Gong, Light Ways (energy healing), meditation, and Quantum chakra balancing.

Simply book 24 hours in advance.

When: Monday to Friday from 10 a.m. to 7 p.m.

Where: Omroom (●25 Soi Chidlom) How much: It varies More info: 081 4228171, mutsumi@omroom.net, www.omroom.net

Valery Bareta + Shutterstock

newphotoservice + Shutterstock

WHAT'S ON JANUARY

Food and Beverage Promotions

What: The Banyan Tree Bangkok is offering several promotions in all of its outlets, like “Ketel in a Kettle anyone?” where Moon Bar will serve this ultra-premium vodka in a copper kettle to celebrate its heritage and renowned craftsmanship; Taihei will be serving winter crabs from the Pacific Ocean, in and around Japan and the Pacific Islands; Saffron restaurant will be offering an a la carte menu featuring flower-filled dishes; Latitude Lounge and Bar will serve Japanese- and Thai-inspired tapas; and Romsai will celebrate Australia’s National Day on January 26, with a buffet brimming with premium quality Australian produce and its traditional outback BBQ. When: From now until January 31, 2014 Where: The Banyan Tree Hotel Bangkok (●21/100 South Sathon Road) How much: It varies More info: www.banyantree.com/en/bangkok

What: CentralPlaza Chiang Mai Airport is offering 1,000 points and a chance to win Chiang Mai-Samui tickets with Bangkok Airways, to 1 Card members who shop there during all of January. Points can be redeemed for free movie tickets, subscriptions to magazines, gifts, and much more.

When: From now until January 31, 2014 Where: CentralPlaza Chiang Mai Airport How much: It varies More info: www.the-1-card.com

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Lookeast | WHAT'S ON

haveseen + Shutterstock

Shopping at CentralPlaza Chiang Mai Airport

bangkok gets dressed.

salads, wraps, sandwiches, paninis, soups, smoothies

NOW OPEN! Mercury Ville 540 Ploenchit Road Chidlom/Langsuan Intersection Ground Floor BTS: Chidlom Open Daily 10am - 8pm Tel. 02-658-6688

Siam Paragon 991 Rama1 Road Ground Floor (Opposite MK Gold) BTS: Siam Open Daily 10am - 10pm Tel. 02-610-7714

www.dressedsalads.com www.facebook.com/dressedthailand

REEL LIFE JANUARY

“CLOUDY WITH A CHANCE OF MEATBALLS 2”

Flint Lockwood now works at The Live Corp Company for his idol Chester V. But he’s forced to leave his post when he learns that his most infamous machine is still operational and is churning out menacing food–animal hybrids.

Release: January 9 Genre: Animation/Comedy

“I, FRANKENSTEIN”

“12 YEARS A SLAVE”

In the pre-Civil War United States, Solomon Northup, a free black man from upstate New York, is abducted and sold into slavery.

Release: January 16 Genre: Biography/Drama

“PARANORMAL ACTIVITY: THE MARKED ONES”

“THE WOLF OF WALL STREET”

Based on the true story of Jordan Belfort, from his rise to a wealthy stockbroker living the high life to his fall involving crime, corruption, and the federal government.

Release: January 30 Genre: Biography/Crime/ Drama

CINEMAS IN BANGKOK Paragon Imax Theatre 5th and 6th Floor Siam Paragon (Siam BTS), Tel: 02 515 5555 SF World Cinema 7th Floor Central World Plaza (Chit Lom BTS), Tel: 02 268 8888

Frankenstein’s creature finds himself caught in an all-out, centuries-old war between two immortal clans.

Release: January 23 Genre: Horror/Thriller

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Lookeast | REEL LIFE

After being “marked,” Jesse begins to be pursued by mysterious forces while his family and friends try to save him.

Release: January 30 Genre: Horror

SFX Cinema Emporium 6th Floor, Emporium (Phrom Phong BTS), Tel: 02 268 8888 Major Sukhumvit 1221/39 Sukhumvit 63 (Ekkamai BTS), Tel: 02 381 4855

“OLDBOY”

An advertising executive is kidnapped and held hostage for 20 years in solitary confinement. When he is inexplicably released, he embarks on an obsessive mission to discover who orchestrated his punishment, only to find he is still trapped in a web of conspiracy and torment.

Release: January 16 Genre: Drama/Thriller

contemporary indian dining

Spice things up a bit

#71 Sukhumvit Soi 26. | Tel. 02-258-4900 | www.indusbangkok.com | indus@indusbangkok.com

TRAVEL CULTURE

MEET THE MYTHICAL BEAST START THE YEAR OF THE HORSE WITH A FABULOUS RIDE WHILE CELEBRATING CHINESE NEW YEAR 2014 IN BANGKOK.

Chinese opera performers on stage

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Dave Stamboulis

By Dave Stamboulis

J

anuary 2014 will not only spell the beginning of a new year on the Western calendar. It will also welcome the start of Chinese New Year, as January 31 kicks off the Year of the Horse. Bangkok, with its strong ethnic Chinese ties dating back hundreds of years, is always a great place to be during this time, and Yaowarat Road in Chinatown is the epicenter of all the celebrations. For those who have never been here, it is well worth the journey over to experience one of the Kingdom’s most enjoyable celebrations.

Dragon dancers, fireworks, and plenty of red lanterns hung throughout Chinatown will be featured on the occasion, with the center of the action taking place at Wat

Mangkon Kamalawat, the area’s main temple over on Charoen Krung, just off its intersection with Soi Mangkon. Inside the temple, visitors will burn joss sticks, float candles in lotus ponds, and line up to walk through the inner shrine, where monks will give blessings for the coming year. Parents will give their children red paper envelopes with money, known as ang pao, which are meant to ward off evil spirits. And all those loud firecrackers you will hear going off won’t just be for celebration’s sake, but are also meant to drive away a mythical beast known as Nian, a creature who comes out only on Chinese New Year to attack people and is said to fear noise and red color.

January 2014 | 19

Dave Stamboulis

Dragon dancer at Chinese New Year in Bangkok

In addition to the colorful dragon dancers, the Tourism Authority of Thailand usually organizes a giant open-air music concert which takes place at the end of Yaowarat Road, at its intersection with Charoen Krung at the Chinatown Arch.

The same evening of the concert, royal Thai Princess Sirindhorn marches down the parade route to signify the start of the New Year.

One of the main reasons to be in Chinatown at this time of year is for the sheer amount of delectable food stalls offering all sorts of treats, from steamed dumplings to roast duck, and plenty more. As the party tends to be at its best out on the street, it is worth joining the crowds to eat at the long running T&K (●02 223 4519) and Lek & Rut (●081 637 5039) restaurants, two streetside seafood eateries that sit opposite each other on Soi

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Padungdao and Yaowarat. Giant prawns, fresh crab, squid, sea bass, and piping hot bowls of tom yum get ferried out of a small kitchen half a block away, while diners are seated at communal-style tables, making it easy to make new friends and enjoy the party.

If you need a break from all the crowds, it’s worth slipping around the corner to Eiah Sae (●101-103 YaowaratPadsai Road, 02 221 0549), which is one of the oldest coffee shops in Bangkok.

For more than 60 years, Eiah Sae has been churning out the owner’s greatgrandparents’ coffee recipe to an endless array of chain smoking regulars, ranging from elderly Chinese men to hip young couples looking for an excellent cup of java.

With the Art Deco styled yellow walls and THB 25 café Boran (old style coffee), you can’t go wrong here.

Chinese opera performer applies makeup

Also to look out for during Chinese New Year are the traditional Chinese opera performances that take place around the various temples. In the street behind Wat Mangkon there is usually one performance, but often the troupes set up next to very small shrines in back alleys. The small Leng Noi Yi temple on Charoen Krung is also a good spot to find shows. With the advent of video and DVD along with a fast-paced younger generations who can’t understand the language, Chinese opera has dwindled in popularity over the years, but it is still wildly colorful, and a great way to experience traditional culture—not to mention the fabulous photo opportunities that are available. The performers often spend hours putting on makeup and transforming themselves into elaborate characters, and Chinese New Year is one of the few times of the year that one is guaranteed to be able to find a show in Chinatown.

The crowds can be daunting at this time of year, especially on Yaowarat, but if this puts you off, there are a few other spots around town where you can at least get a fun sample of the highlights. Central World (●www.centralworld.co.th) and Siam Paragon (●www.siamparagon. co.th) usually put on big events celebrating the New Year, and they often feature acts that even surpass some of the goings on in Chinatown. Past years have seen acrobat troupes from mainland China showing off their talents, and well-rehearsed dragon dances are pretty much the norm these days. Check their websites for events and programs during the New Year.

Dave Stamboulis

Praying for good luck at a temple during Chinese New Year

Dave Stamboulis

TRAVEL CULTURE

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TRAVEL FEATURE

LOVE IN COLONIAL STYLE GO BACK IN TIME ON SEEING FRENCH ARCHITECTURE, OR SPICE UP YOUR MEALS WITH KOMPOT PEPPER. YOU WILL FALL IN LOVE WITH PHNOM PENH EITHER WAY.

P

hnom Penh, Cambodia’s capital and the kingdom’s largest city, sits at the confluence of the Tonlé Sap and Mekong rivers. In the 1920s it was known as “The Pearl of Asia,” regarded as the loveliest French built city in Indochina. A Parisian feeling prevails in the ornate villas lining picturesque boulevards and precisely manicured parks. Phsai Themei, the Central Market, was built in the French Art Deco style. The city has the feel of the romantic nostalgia of that era as depicted in the 1992 French film “Indochine,” even though the film was set in the part of the former French colony that today is Vietnam. A reason to visit Phnom Penh is to see one of the finest collections of French colonial architecture in Asia, as well as to

The Independence Monument in downtown Phnom Penh

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try the city’s food.

If the French colonial era can be seen as the most romantic of times for Cambodia, then by contrast the worst of its times must have been the genocide of the Pol Pot regime (1975 to 1979), that saw a total of 1.7 million men, women, and children killed and buried immediately after the end of the Cambodian Civil War (1970 to 1975). Two sites show respect: S-21 Prison, the site of many of the atrocities, which is preserved as Tuol Sleng Museum in memory of those killed. Or travel 15 kilometers outside Central Phnom Penh to the Killing Fields of Choeung Ek to see the memorial stupa with 80,000 skulls stacked in rows behind a clear plate glass window. The name “The Killing Fields” was coined by Cambodian journalist Dith Pron,

who managed to escape the regime. His story was told in the 1984 film of the same name.

Part of the magic of visiting Phnom Penh is being able to stay in properties with a sense of history. Being fascinated by colonial hotels, I visited the city on several occasions during the reconstruction of Hotel Le Royal, and I had the honor of being the second guest to check in the night it reopened. This property, together with the Governor’s House, a boutique hotel that represents a new generation of more intimate luxury stays, is more than just another place to rest one’s head. They offer a an experience that steps back to a bygone era, and provide a chance to feel what life was like back in the French colonial era.

Peter Stuckings + Shutterstock

by Laurence Civil, from Phnom Penh

similar shade to that worn by JFK’s wife, Jackie Kennedy. And there actually is a photograph of her holding an identical glass at a reception hosted by the king … whether the story is true or a mere Rafflesology is a subject of conjecture.

Raffles reopened the refurbished hotel on November 24, 1997, having added three wings set around the private gardens, with two swimming pools, palms, and monkey pod trees.

The Governor’s House (●Villa 3, Mao Tse Tung Boulevard, +855 23 987 025), in the meantime, is set in an elegant colonial-style mansion built in the 1880s.

It’s located in the heart of Boeung Keng Kang I (BKK I), Phnom Penh’s most preferred downtown residential area, just a 10-minute drive from the riverfront. It was originally the residence of Senator Kim Lim Heng during King Sihanouk’s reign. Its current owner, Alain Garnier, is a Belgian antiques dealer who exquisitely converted the villa into an exclusive 12-room boutique hotel that perfectly balances colonial style and modern functionality.

The Governor's House is an elegant colonial-style mansion built in the 1880s.

Antigues at The Governor's House

Alain Garnier

Hotel Le Royal (●92 Rukhak Vithei Duan Penh, +855 23 981 888, (www.raffles. com/phnom-penh/) has been at the heart of Phnom Penh’s society for more than 80 years. It was designed and built by the town planner, Ernest Hébrard, on a tree-lined avenue that is arguably the most beautiful street in Phnom Penh. It opened November 20, 1929, as an elegant French colonial building, with cool black and white tiled floors, a dark teak staircase, high ceilings, louvered shutters and 54 rooms upstairs: 41 with private bathrooms, 13 with showers, and four with a communal bathroom.

The different names the hotel was given reflect the town’s changing fortunes.

During the Lon Nol period (1970 to 1975) it was Le Phnom, and reopening after Pol Pot regime, it was Hotel Samakki (Solidarity Hotel). After Norodom Sihanouk’s reinstallation as king, in 1993, the name reverted to Hotel Le Royal.

The story says that while the hotel was being renovated, a case of champagne glasses was found in the cellar, one of which had a lipstick stain in a very

Raffles Hotel Le Royal

Stay

Raffles Hotel Le Royal

Antiques at The Governor's House

January 2014 | 23

Cambodia food

Dine

Where to Eat

To get an insight into Phnom Penh’s dining scene and current trends, I had breakfast at Raffles with Morgan Wong, managing partner and co-founder of nhammm (●www.nhammm.com), the city’s ultimate online restaurant and dining guide. “Phnom Pehn is coming of age as a city, with a maturing dining scene,” said Morgan. “With the steady influx of expats, the local dining scene is getting a healthy injection of international inspiration.

There is demand for a finer style of dining with more exotic tastes [.…] The trend is for single cuisine restaurant with compact higher quality menus […], a mix of globally popular all day eateries competing with higher end fusion and nouvelle cuisine from Europe and the Americas, many owned and operated by locals. There is a quality of food and wine that wasn’t previously seen in independent restaurants. Owners are having their own unique wine selection and are taking pride in the consistency of their produce and what’s coming out of their kitchen. Less so the latest style, but more chefs are taking inspiration from these types of food, and the locals are enjoying ‘raw’ food like sashimi and sushi, oysters, etc., catering to middle class locals eager to expand their palates as the city becomes more international.”

Luna d'Autunno (●6 Street 29, +855 12 990 768) Australian-managed restaurant serving Italian and Spanish cuisine with a great wine list, set in an old villa with a lush tropical garden. Excellent pizza. A glass of New Zealand Sauvignon Blanc is USD 3.50.

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Lookeast | TRAVEL

Doors (●18 Street 47 & 84, +855 23 986 114, www.doorspp.com, open noon till midnight) Serving a tapas selection prepared by a Catalan chef fresh from Capella Hotel Singapore.

Malis Restaurant (●136 Norodom Blvd, +855 23 221 022, www.malis-restaurant. com, open 6 a.m. to 10 p.m.)

Chef Lun Meng reinvents classic Cambodian dishes, blending and working his ingredients to the fullest.

The Common Tiger (●20 Street 294, +855 23 212 917, open noon till 10 p.m.)

Pioneers of experimental cuisine with a daily changing menu; one to watch.

Woman making cakes at a Cambodian market

Lilia Kopyeva + Shutterstock

Nguyen Duy Phuong + Shutterstock

GuoZhongHua + Shutterstock

TRAVEL FEATURE

Line of bushes of Kompot pepper

The Spice of Cambodia: Kompot Pepper

One of the world’s best black peppers, it delivers a strong yet delicate aroma. Its taste ranges from intensely spicy to mildly sweet, revealing hints of flower, eucalyptus and mint. Organically produced, it’s Cambodia’s only product with geographical designates status, and it can be legally grown only in certain districts of Kampot and Kep.

million tourists visited Thailand in 2012

million tourists will visit Thailand in 2013

How many know about you?

EST. 1971

Reach millions of people starting at only THB 10,000/month

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Choeung Ek

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Interior of Wat Phnom

Thor Jorgen Udvang + Shutterstock

A cyclo parked on the side street

Muellek Josef + Shutterstock

Chuong Vu + Shutterstock

TRAVEL MINI GUIDE

City Facts CAMBODIA PHNOM PENH

Population: Approximately 1.5 million Languages: Khmer (official), French, and English Time: GMT +7 hours Currency: Cambodian riel; USD 1 = KHR 3,910.90; THB 1 = KHR 121.74.

USD are widely accepted.

Climate: Tropical warm and humid, with three distinct seasons: cool (November to March), hot (March to May), and rainy (May to November).

More info: Cambodian Tourist Authority (●www.tourismcambodia.com)

WHETHER VISITORS ENJOY A ROMANTIC RIVERSIDE STROLL OR TOUR THE MUSEUMS AND HISTORIC SITES, PHNOM PENH, ONCE KNOWN AS THE “PEARL OF ASIA,” IS A RICH CULTURAL CAPITAL THAT IS NOT BE MISSED. Visa

Most nationalities receive a one-month, single-entry tourist visa on arrival in Phnom Penh airport; the cost is approximately USD 25. Citizens of Laos, Malaysia, the Philippines, Singapore, Vietnam, Thailand, and Indonesia are exempt from the visa requirement.

Weather

Phom Pehn in January is warm and humid, with highs of 31 degrees Celsius and lows of 23 degrees Celsius.

Getting there

Thai Airways and Bangkok Airways offer daily flights from Bangkok; the flight length is one hour.

Getting around

Although Phnom Penh is small and walkable, the notoriously busy traffic might make it difficult to get around the city on foot. Motorcycle taxis and tuk-tuks are ubiquitous and can be hailed from the sidewalk. Another popular way to traverse the city is in a cyclo, which is like a fancy, three-wheeled version of a tuk-tuk. Taxis are also an option, but they usually don’t have meters.

Sightseeing

Stroll the Sisowath Quay (Preah Sisowath): This charming walk along the junction of the Mekong and Tonlé Sap rivers is great for people watching.

Wat Phnom (St. 96 Norodom Blvd.): This hilltop temple, the most important in Phnom Penh, is worth a visit. Just beware of the infamous monkeys that have been known to bite.

Phsar Thmei (Central Market, at the cross of Street 130 and Street 61): Large art deco building constructed in 1937, where hawkers sell clothes, handicrafts, and delicious prepared food.

S21 Toul Seng Genocide Museum (Street 113 Boeng Keng Kang): A gruesome but essential look at the country’s history during the time of the Khmer Rogue. Many guides available at the museum have personal stories from the period.

Choeung Ek (Killing fields): Located 15 kilometers outside of the city, this is one of the most important sites in Cambodia’s dark history. Excellent audio tours are available with the price of admission.

Independence Monument, Phnom Penh

Taste

Doors Spanish tapas bar featuring live music nightly. ●18 Street 47 & 84, Sangkat Strass Chork Kahnh Duan Penh, +855 23 986 114, www.doorspp.com La Résidence French restaurant in a former imperial mansion. ●22-24 Street 214, +855 23 224 582, www.la-residence-restaurant.com Deco Japanese tapas and fresh seafood. ●Corner of Street 55 and Street 52, +855 17 577 327, www.decophnompenh.com Comme à la Maison French and European food set in a quiet garden. ●13-15 Street 57, +855 23 360 801, www.commealamaison-delicatessen.com Open Wine French gastronomic cuisine. ●219 Street 19, +855 12 3456 78, www. openwinerestaurant.com Samba- Brazilian Steak House One of the only Brazilian gourmet restaurants in Cambodia. ●Preah Sihanouk Blvd, +855 23 222 599, www.samba-asia.com January 2014 | 27

Ari V + Shutterstock

PHNOM PENH MINI GUIDE

TRAVEL MINI GUIDE

KEEP IT ON THE DOWN LOW LOOKING FOR QUIET NON-TOURISTY BEACHES IN THAILAND? YOU WILL FIND THEM IN TRANG, A SLEEPY PROVINCE LOCATED ON THE ANDAMAN COAST. BUT SHHH … DON’T TELL ANYONE.

Dave Stamboulis

By Dave Stamboulis

Sunset at Koh Sukorn

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rang doesn’t get much press compared to its northerly neighbors Krabi and Phuket, but the sleepy province is home to some of Thailand’s lesser-known Andaman island gems, places to really get away from it all and enjoy the best beaches the country has to offer, with a fraction of the crowds.

Trang town itself merits a visit not only as the transportation hub of the region, but for its laid-back vibe and excellent Hokkien café culture, which features standout dim sum breakfasts along with strong coffee and plenty of time to enjoy it. If you happen to be here on Valentine’s Day, Trang is the site of the world’s largest mass underwater wedding ceremony, where folks don diving suits and get hitched under the Andaman! (●Underwater Weddings: 075 225 353, www.underwaterwedding.com)

Why Go

Trang is the last bastion of relatively unspoiled islands left along the Andaman

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coast, and it is worth visiting to see how island life was before big resort tourism took over. The islands here, which include Koh Mook, Koh Kradan, Koh Ngai, Koh Sukorn, and Koh Libong, are a combination of colorful sea and brilliant white sand.

Sukorn and Libong are “working” islands, with large villages that make a living from fishing and rubber as opposed to tourism.

What to See

It’s all about beautiful beaches and quiet islands down here, and one of the top spots is Koh Mook. Mook is a large island that combines gorgeous white sand beaches along with jungle-clad mountain scenery.

A fine relaxation spot in its own right, Koh Mook is also home to the most famous sight in Trang Province, the magnificent Tham Morakot Emerald Cave, where a collapsed sinkhole reveals a beautiful beach hidden inside the cave surrounded by high cliff walls, accessible only by swimming through a dark passageway when the tide is out.

Koh Sukorn is one of the least visited

islands in Thailand and merits a visit for those wanting to check out traditional island life and enjoy beaches in total peace and quiet. The inhabitants of Sukorn make their living from fishing and rubber tapping, and the crab market in Siammai village is a lively morning affair. The long west coast beach here is home to only a few resorts and has spectacular sunset views over neighboring Koh Petra, an island with towering cliffs where swiftlet’s nests are obtained for making Chinese bird’s nest soup.

Koh Kradan has some of the clearest turquoise water and best snorkeling of all the islands in Trang. Its long eastern beach attracts plenty of day-trippers but is otherwise undisturbed and has a real backto-nature vibe. If you are longing for the good old days of thatched roof bungalows on the beach, this is the place to find them.

What to Do

Getting away from it all is the top pastime in Trang. Most will not want to labor further than meandering along the beach.

Dave Stamboulis

Khao Tom Puy, one of Trang's best local eateries

However, adventure seekers can rent kayaks to further explore the islands or the Emerald Cave on Koh Mook, and tiny Koh Laoliang has rock climbing. Trang does have one inland sight worth getting to; Lay Kao Kob is a stalagmite-filled cave located inside a mountain, and accessing it involves taking a rowboat through pitch dark tunnels, where one has to lie completely flat to pass through several sections.

Eating and Drinking

Khao Tom Puy (●111 Rama 6, 075 210 127) on Trang’s main road just up from the train station has been around for decades and serves simple, hearty local fare. Their tom yum goong has received a Shell Suan Shim award for outstanding Thai cooking, and spices are not watered down for tourists. Hokkien coffee culture is not to be missed while in Trang, as the area specializes in local cafés that serve strong traditional coffee with sweet condensed milk alongside dim sum items and jok (congee rice porridge). Sin Ocha (●146

Dave Stamboulis

Dave Stamboulis

Trang railway station

Rama 6 Rd, 084 0644214) just across from City Hall is the most fashionable of them, and serves the best brew in town. For the best dim sum in the region, try Ruen Thai (●63/5 Plern Pitak Rd, 075 219 342).

Sleeping

On sleepy Koh Sukorn, Koh Sukorn Beach Bungalows (●089 647 5550, www.sukorn-island-trang.com) is the best spot on the island, with just 20 cozy cottages set in a garden along the 600-meter beach, all giving fabulous sunset views and wonderful peace and quiet.

Traditional village tours are on tap, along with jaunts out to pristine Laoliang Island.

Koh Kradan Island Resort (●088 821 3732, 087 382 3058, www. kohkradanislandresort.com) is the place to experience Thai island life of years past.

Basic thatched roof bungalows equipped with only a mattress, a fan, and a hammock sit so close to the water you can practically dive into the emerald sea from the porch!

Koh Mook Riviera Beach Resort (●087 885 7815, 081 8946936, www.

Woman removing a starfish from the fishing nets, on Koh Sukorn

riviera-resorts.com) is set just off of a pristine sand spit on Koh Mook, and provides comfortable rooms and villas in a fabulous setting right on the beach. Tours to the Emerald Cave can be easily arranged from here.

For a real splurge, the most luxury property in the region is the Sikao Anantara (●075 205888, www.sikao. anantara.com), although it isn’t set on an island but along the mainland coast.

How to Get There

Nok Air (●www.nokair.com) and Air Asia (●www.airasia.com) provide multiple daily flights from Bangkok to Trang. Trang also has a rail station, with overnight trains from Bangkok taking some 14-15 hours. Once in town, the Wunderbar (●26 Sathanee Rd, Tel. 087 624 8728, www.wunderbar-trang.com) is the town’s best travel agency, arranging all boat and minivan connections. There are daily departures by minivan then longtail boat out to Koh Mook, Koh Kradan, and Koh Sukorn at 11 a.m.

January 2014 | 29

THERE’S MORE TO CHAMPAGNE THAN BUBBLES LIKE SO MANY PLACES IN FRANCE, BAR-SUR-AUBE IS A REPOSITORY OF THE PAST. BUT IT’S ALSO A HUB FOR BIKING, HIKING, CULTURAL, AND WINE TOURS OF THE SURROUNDING REGION.

by Karen Schur-Narula, from Bar-sur-Aube

Medieval half-timbered building, typical from Champagne region

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Claudio Giovanni Colombo + Shutterstock

TRAVEL FEATURE

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wo hours and four minutes from Paris’s Gare de l’Est, the town of Bar-sur-Aube is nestled along the banks of a magical river of Champagne. The Aube, lagoon green and gray, shot through with turquoise, flecked with gold, is the dreamlike waterway that eventually flows into the Seine; the word “aube” itself means dawn. Long ago, the verdant valleys around Bar-sur-Aube were a resting place for many of the great tribes that crisscrossed ancient lands. Centuries later, when commerce between far-off territories was the norm, Bar-sur-Aube, at the crossroads, would celebrate international renown as a premier market town of the Middle Ages— one of only four sites of the famous Foires de Champagne. Indeed, in some circles there is still ongoing debate about Paris vs.

Bar-sur-Aube and the fickleness of history.

Before setting forth into this charming town, a bubble about Champagne and champagne...

While most visitors stick to Reims and Epernay, those who enjoy exploration further afield are rewarded by the landscapes around Bar-sur-Aube. Here in the département of Aube are not dull horizons but gently rolling hills and hidden valleys, and fields filled with crops that grow green and golden and poppy red.

Here too are myriad small champagne houses, less famous than their cousins up north, yet many of whose vineyards have always quietly provided perfect grapes to those same illustrious houses. Now the vignerons of the Aube are increasingly receiving overt recognition for the terroirspecific distinction and style of their marvelous champagnes. True lovers and connoisseurs are taking note.

Wine has been in Champagne since Roman times; the frothy variety began by chance nearly 1,000 years ago. In winter the fermentation process was sometimes prematurely halted, leaving some sugar and dormant yeast in the bottles. In spring the fermentation process would start again, and carbon dioxide begin to build up pressure. When some of the bottles were opened, les voilà—bubbles!

This effervescent aspect was generally considered faulty, and sparkling wine didn’t become a hit until after Louis XIV, when his nephew the Duke of Orléans became Regent and, it is said, featured champagne at his dinner parties.

Champagne houses began to open up to cash in on the craze, although the

Revolution did put a damper on it for some time. By the first half of the 19th century, the how-to of the sparkling characteristic was fully understood. New techniques for thicker bottles to hold in pressurized bubbles appeared at this time, and it was then that corks began to be heard popping around the globe.

The province of Champagne is of course the only territory in the world legally able to label its sparkling wines as champagne.

And when in the early 20th century the French government, under pressure from the big houses of the north, tried to pass legislation excluding the Aube from being classified as part of the champagne grapegrowing region, Bar-sur-Aube was at the forefront of the 1911 revolts that helped put a stop to that idea.

Ever since, the Aube has rightfully played its part in the creation of the world’s favorite celebratory drink. Champagne’s overall production in 1800 was 300,000 bottles; 2010 saw an impressive 319 million, the direct share of the Aube’s vineyards being around 60 million.

Now enough of this talk about bubbly, as if that were all that matters in Bar-surAube, where you can find champagne in the humblest café, restaurant and grocery store. No, champagne is just one aspect of this thousand-year-old settlement whose charm is of the type that you don’t realize is pulling at you until you find yourself firmly in its embrace.

It might begin with a leisurely stroll along the Aube. From the stone bridge are views of an ivy-covered mill, period houses, a little bay with glistening mallards.

Touched by weeping willows, the river flows below the promenade to disappear into the woods, an island park. Or perhaps Bar-sur-Aube calls to you while on a walk through its canal-encircled heart, along cobblestoned streets or across a chalky square, past half-timbered medieval homes with salmon-pink geraniums on the window sills, a sloe-eyed cat sunning itself on a stoop. From somewhere behind the creamy facade of an 18th-century house comes a faint splash within a courtyard fountain. So many buildings with so many lives.

The post office with its automatic glass door was once a house of Comtesse de la Motte, aka Jeanne de Valois-Saint Rémy, who would be jailed for her role in the theft of the diamond necklace meant for Marie-Antoinette following a trial that helped to destroy the queen’s reputation.

The great market hall of Bar-sur-Aube, arguably the region’s best Saturday market, spilling over into the surrounding streets with music and socializing and colorful stalls, was for some time the largest grain depository between Paris, Switzerland, and the south of France. The emerging Maison des Arts, where many forms of the arts will be featured freely when renovation is completed in 2014, was for centuries the imposing Palais de Justice.

The simple charm of today’s Bar-surAube draws you closer as you stop at a boulangerie to choose from the array of breads, or at a traiteur for freshly-cooked take-home meals, and you find yourself in easy conversation with those around you.

It lures you in as you enjoy long evenings with engaging folk who make music and read and care about others. And suddenly everything shifts and there you have it, or it has you: it’s a sweet little town, and you are happy to be there.

The population of Bar-sur-Aube hovers around the 5,000 mark. Called Baralbin(e)s, its citizens are not strangers to both good and not-so-good times. Yet like the vines in the surrounding countryside, they are resilient, and find strength in their roots.

Hard work, good humor, and a philosophy of faith in the future are just part of what inspires them.

Perhaps it is due to this blend of nurturing that one citizen impressed not only his fellow Baralbins but several philosophers, including Sartre, Foucault and Derrida. Once postmaster in Bar-surAube, Gaston Bachelard studied physics and authored over two dozen works. He became the inaugural chair in History and Philosophy of the Sciences at the Sorbonne in Paris. Like a white-bearded benevolent spirit of the town, his image looks down upon passersby in the rue Nationale.

His “Poetics of Space” could be required reading for all aspiring architects.

Another son of Bar-sur-Aube, born on rue Saint Maclou, was the composer Maurice Emmanuel. This man with an air of intensity, student of Cesar Franck, classmate of Claude Debussy, would become a professor at his alma mater, the Paris Conservatoire. His creations were eclectic: symphonies, Aeschylean operas, sonatas inspired by the folk music of Burgundy and India and the song of birds.

A man with a mind open to the world around him. A composer who could be heard more often today.

January 2014 | 31

TRAVEL FEATURE

Train tickets at counters or dispensers in the Gare de l’Est. ●www.ter-sncf.com, ●www.bonjourlafrance.com

Sid Sehgal

Accommodation

Pre-dating these creative souls is Bertrand de Bar-sur-Aube who, in the 12th and 13th centuries, wrote chansons de geste, those epic poems of heroism sung at the dawn of French literature. Bar-surAube was on the Via Romea Francigena when 10th-century Archbishop Segeric of Canterbury stopped by on his Roman journey. (Louis XIV too paid Bar-sur-Aube a visit, staying at the Chateau Gaillard, while Tsar Alexander I and Kaiser Wilhelm I chose the Chateau du Jard.) Even earlier was Sainte Germaine, a girl martyred by the Vandals in the 5th century and ever since the patron saint of Bar-sur-Aube.

Last on this much abbreviated list of personages from around Bar-sur-Aube is a contemporary of Caesar’s, Togirix, chief of the Lingons, whose image can be seen on coins dating back to several decades BCE.

Like so many places in France, Barsur-Aube is a repository of the past, from old washing stalls set alongside the river to landmark doors and streets, to details of history that reveal themselves only to those who seek them out. Some points are more visible than others, like the spires of the remaining churches, both dating back a thousand years. Active Saint Pierre offers a fascinating pageant of the ages to those passing through its vast wooden doors. Poor Saint Maclou has been boarded up since 1954, with only limited access around its edges as serious renovations are required before visitors can gaze upon its exquisite statuary, rich colors, and soaring ribbed vault ceilings from inside.

Crowdfunding needed!

But of course Bar-sur-Aube looks not only to the past for inspiration. It is a hub for biking, hiking, cultural, and wine tours of the surrounding region, with several

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unique races and parades throughout the year. Other events are centered around music. Whether the Fête de la Musique in June, the three-day September jazz festival, commercial and artisans’ fairs, a Christmas market, concerts from local and regional orchestras and choruses, or simply a night of live music when the expanse in front of the town hall is astir with dancing, the squares and streets of Bar-sur-Aube often resound with music. Sometimes, late at night, you might even hear the faint sound of a troubadour’s drum, imagined or real.

It is greatly due to the efforts of Barsur-Aube’s own Jean-Francois Le RouxDhuys, Knight of the Legion of Honor and more, that every September since 2003 the three-day Festival de Clairvaux brings renowned international musicians and composers for stunning concerts in one of the most famous Cistercian abbeys in all France, a 12th-century monastery complex cum contemporary maximum security prison housing Carlos the Jackal.

And who knows: perhaps the Knights Templar, whose origins lie in the Aube, might, after the Order’s arrests by King Philip IV, have hidden their mysterious treasures somewhere closer to home than Rennes le Chateau, Spain, Scotland, or Canada. After all, the Templars had a powerful tie to Bernard de Clairvaux, cocreator of the Latin Rule, code of behavior for the Order—and Saint Bernard’s Abbaye de Clairvaux is just up the road from Barsur-Aube ...

A Champagne toast to Bar-sur-Aube as it continues to sparkle quietly in the center of an endless list of noteworthy and intriguing places and events spanning the ages!

Hotel Le Saint Nicholas (●www.lesaintnicolas.com) 1-bedroom apartment overlooking the main square (●www.gitetouristiqueducouvent. com) Hotel La Pomme d'Or (●www.hoteldelapommedor.com) There is talk of a 4-star hotel, but it's not yet on the map.

Activities

Follow bronze arrows that mark the circuit of the mysterious palm.

Wander the Saturday market. Picnic in the nearby hills, or lakeside in Orient Forest Regional Natural Park, which has been linked to the Knights Templar. Tasting tours in Barsur-Aube champagne houses, for example, Beerens, Brisson-Jonchère, Dominique Gauthier, Gilles Leseurre, Patricia Huguet. Drappier in nearby Urville. (●www.tourisme.barsuraube.org/ route_champagne.html) Organized bicycling (●www.barproms.fr) Crystal blowing at Cristallerie Royale de Champagne in Bayel.

France’s 4th largest amusement park in Dolancourt (●www.nigloland.fr) Espace Renoir in Essoyes with interactive information about PierreAuguste Renoir. Memorial of Charles de Gaulle with documentation center in Colombey-les-Deux-Eglises.

Napoleon Museum in Briennele-Chateau. Abbaye de Clairvaux, 12th-century monastery converted into a prison by Napoleon. Museums in Troyes and Payns devoted to the Templars and their origins in the Aube.

And much more!

Sea Wave + Shutterstock

Getting there from Paris

Alisa Hubert Photography +66 878 088 829 www.alisahubert.com alisa.paris2010@gmail.com

Model : Vachini Krairiksh Dress : Zuza Stylist : Chotiga Pormjak Lighting : Thanyarat Phumpaka Make up : Pa Purita Make Up Assistant : Montira Kwanpan Photographer : Alisa Hubert

TRAVEL BUSINESS INSIGHTS

A NEW AWARD FOR ASIA THE ESCAP-SASAKAWA AWARD WILL RECOGNIZE THE EFFORTS OF COMPANIES TO CREATE JOBS FOR MILLIONS OF PEOPLE WITH DISABILITIES.

by Imtiaz Muqbil

Director of ESCAP’s Social Development Division, Nanda Krairiksh

All photos by UN Economic and Social Commission for Asia and the Pacific

Isaac George, Vice-President (HR) of Wipro, Madhumita Puri, CEO of Trash to Cash, Jagdeep Thakral, General Manager at Holiday Inn Singapore

Former Thai Prime Minister and Chairman of Siam Commercial Bank, Anand Panyarachun

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ESCAP Executive Secretary, Dr. Noeleen Heyzer

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he Bangkok-based United Nations Economic and Social Commission for Asia and the Pacific (UNESCAP) has launched a new award designed to recognize the efforts of companies to create meaningful and productive jobs for millions of people with disabilities (PwDs).

Regional hotels, convention centers, airports and other businesses in the AsiaPacific travel and tourism sectors are being invited to send nominations for the second ESCAP-Sasakawa Award, which will be conferred toward the end of 2014.

Co-sponsored by the Nippon Foundation (TNF) and the Asia-Pacific Development Center on Disability (APCD), the first awards were conferred December 3, 2013, the U.N.-recognized International Day of Persons with Disabilities, at the InterContinental Hotel in Bangkok. The first three winners were the Holiday Inn Singapore Orchard City Centre, the Indian information technology company Wipro, and the Indian enterprise Trash to Cash.

All the winners called on other companies in their respective sectors to join them in hiring more PwDs and grooming these hires as role models.

Madhumita Puri, CEO of Trash to Cash, said: “Focus on what they [the PwDs] can do, not on what they cannot.”

Nanda Krairiksh, director of ESCAP’s Social Development Division, said PwDs account for 15 percent of the world’s population, with more than 650 million in the Asia-Pacific region alone. She said disability-inclusive business is a pioneering concept that views PwDs as an untapped workforce and a market with significant purchasing power.

Launched to mark the first year of the UN’s Asia-Pacific Decade of Persons with Disabilities, 2013 to 2022, the awards will now be presented annually to businesses and enterprises in the region’s 58 U.N. member countries and territories, she said.

Nanda Krairiksh noted that the awards were in line with the “Incheon Strategy to Make the Right Real for Persons with Disabilities in Asia and the Pacific,” approved at a high-level meeting in Korea in November 2012. This strategy provides

the world’s governments with the first set of goals and a specific timeframe to promote the rights and enhance the quality of life of the growing number of PwDs.

About 70 applications were received for the 2013 awards. More applications are projected for 2014 following translation of the application forms into more Asian languages.

The speeches at the opening ceremony were tinged with deeply personal reflections about the challenges faced by PwDs.

Dr. Noeleen Heyzer, ESCAP Executive Secretary and Undersecretary General of the U.N., was recovering from a foot operation at the time of the awards and walking with the help of a cane. As she still maintains a full travel schedule, she said she now has to make a special effort in advance to check out facilities for PwDs at airports and hotels.

Dr. Heyzer said, “Private sector leaders in this region, and beyond, have shown it is possible to employ persons with disabilities in a manner that spurs innovation, improves morale, increases productivity, lowers turnover, and improves the bottom line. In particular, multinational enterprises, whose scale of business operations have far-reaching impacts upon both markets and the lives of the persons they employ, can serve as powerful drivers of disability-inclusive business.”

Former Thai Prime Minister Anand Panyarachun said his wife has been a wheelchair user for the past few years.

“Her disability has made me understand more deeply the day-to-day challenges that persons with disabilities face in their daily life. My wife is constrained from the simple enjoyments of life. It is difficult for her to travel, shop or go to a restaurant due to physical barriers.

“Her situation has also made me recognize the vast opportunities that exist for the private sector to service this undervalued market. In this regard, societal changes present a real opportunity for innovative businesses to reap the rewards of expanding their markets to the fast growing disability community.”

Panyarachun noted that his father was

instrumental in the founding of the first school for the blind in Thailand, in 1939, and would take him (and his brothers and sisters) to visit it regularly. “It was these visits that ingrained in me the values of compassion, inclusion and diversity,” he explains.

As prime minister between 1991 and 1992, he said, “I was proud to have overseen the passing of the first national law on disability in Thailand, the Rehabilitation of Disabled Persons Act of 1991. This act promoted greater livelihood opportunities for persons with disabilities and also the improvement of public accessibility through new regulations for buildings and services.

“And together with Senator Monthian [Thailand’s only visually-impaired senator], who is with us here today, I am also proud that we were able to enshrine the rights of persons with disabilities for the first time in Thailand in the 1997 Constitution in my capacity as the chair of the constitution drafting committee.”

Chairman of the judging committee, Mechai Viravaidhya, a Magsaysay award winner for his family planning and antiAIDS campaigns, said that at his Bamboo school, children sit in a wheelchair for a half-hour every day to understand how it feels to be physically challenged. “When the young children go into working life, they will be more understanding of the needs of those less fortunate than them.”

He called for PwD education to be imparted in every school in Thailand; for Thai banks to provide special loans to PwD entrepreneurs; for the creation of more awards to recognize PwD-owned and operated businesses; and for more companies to hire more PwDs and help them start their own businesses. “Persons with disabilities should be employers, not just employees,” he said.

The travel and tourism industry is set to be a primary future focus of the awards.

The ceremony had an entire table occupied by general managers from a number of top Bangkok hotels. By incentivizing job creation for PwDs, the industry will be making a positive contribution to the cause of creating more equitable societies.

January 2014 | 35

TRAVEL BUSINESS INSIGHTS

NEW TAT GOVERNOR:

“NO GOVERNMENT CAN DISREGARD THE POWER OF TOURISM.” CAREER TAT OFFICER RISES UP THROUGH THE RANKS TO ASSUME TOP POST AND SAYS THE INDUSTRY WILL RIDE OUT THE STORM.

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he new governor of the Tourism Authority of Thailand (TAT), Thawatchai Arunyik, takes over at a time of immense change in the internal and external forces buffeting the Thai tourism industry, but he is confident that the country's underlying strengths and strong brand image will help to keep the industry growing well into the future.

Thailand is expected to record 26.1 million tourists, generating THB 1.1 trillion in 2013, and has set a 2014 target of 28.01 million, generating estimated foreign exchange revenue of THB 1.326 trillion.

This is 13 percent over the projected figure for 2013. For the domestic market, TAT has set a target of 136.8 million trips, generating an estimated THB 700 billion for tourism income, up 9 percent over 2013.

Arunyik is very conscious of the fact that the state of flux in the Thai political scene is contributing to a level of uncertainty. However, he believes that effective tactical crisis management efforts, coupled with Thailand’s traditional strengths in terms of products, services, infrastructure, and hospitality, will help it to recover quickly.

He explains, “Regardless of which government comes to power in Thailand, they all have to make travel and tourism a priority because this industry has now become a major part of the solution in terms of job creation, economic development, distribution of income nationwide and the narrowing of the rich– poor income gap.

“Thailand also has another unique advantage, being geographically located in the heart of the ASEAN region. With the

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by Imtiaz Muqbil advent of the ASEAN integration process under the economic, socio-cultural, and political-security sectors, there is no doubt that Thailand will benefit no matter which way you cut it.”

Arunyik agrees that the new era will require a greater focus on managing growth. “All the hardware to create growth is in place. We have enough airline capacity, highway networks and bordercrossing points to ensure continued flow of arrivals for years. However, balancing sustainability and marketing will become a very important part of our future strategies” he says.

Born in Phetchaburi province, Arunyik is the 9th governor of TAT. Graduating with a bachelor of science from the University of the East, Manila, Philippines, he joined TAT as a marketing officer in January 1983 and has worked his way up to senior postings both abroad and within Thailand.

His most recent posting as deputy governor for domestic marketing has given him an acute understanding of the importance of the huge potential of domestic tourism, which is a saving grace for the country, especially in times of unexpected downturns in foreign arrivals.

He said, “TAT has continuously promoted Thai tourism for 53 years. We are proud that tourism is today recognized as one of Thailand’s most successful industries. Billions of dollars worth of investment have poured into an industry which generates an average of 7 percent of our annual GDP. Nearly four million people are employed directly and indirectly in the tourism industry.

“About 70 percent of the tourism revenue benefits hospitality and tourism-

related businesses outside Bangkok. This helps create more tourism-related jobs and disseminate revenue to the local people by boosting investment in rural areas as well as assisting thousands of Thai small and medium-sized Enterprises (SMEs), which are the backbone of the country’s economy.”

According to Arunyik, “Tourism success has brought Thailand much international recognition and worldwide fame. Thailand is consistently ranked among the world’s leading travel and tourism destinations in international surveys, and our products and services win numerous awards every year. We are known for our natural and cultural attractions, heritage and hospitable people and a variety of value-for-money products and services. We have products, services and accommodation catering for all budgets and customer preferences.

“People come to Thailand to enjoy everything from getting a foot massage to a game of golf to a suntan. They come to learn how to cook Thai food or meditate or box Thai-style. It is travel and tourism, and travel and tourism alone, that creates jobs at the grassroots level of society, all around the country, from South Thailand to the North and Northeast.”

Arunyik cited the way visitor arrivals are changing with two source markets, China and Malaysia, now generating more than two million annual arrivals each. And four source markets—Japan, Russia, South Korea, and India—generating more than one million arrivals each.

Discussing the marketing plan, Arunyik said, “The core theme of the TAT Action Plan 2014 is ‘Higher Revenue through Thainess.’ This

TAT's marketing messages will emphasize creative tourism, where tourists can participate in and learn about unique Thai experiences

The new governor of the Tourism Authority of Thailand (TAT), Thawatchai Arunyik

January 2014 | 37

Netfalls - Remy Musser + Shutterstock

uncertainty, we believe it is right to focus on these qualities and niche sectors of the market, as they are more likely to be “’recession proof.’”

Arunyik called on readers of Lookeast magazine to spread the word through their various social media channels that Thailand is peaceful, stable, and open for business.

He concluded, “Like any industry, the travel and tourism industry goes through its ups and downs. The good news is people all over the world want to travel and will continue to travel. Globalization, the Internet, and information technology are making people more aware of different cultures and societies. As long as people continue to travel, Thailand will continue to provide upgraded products and services at value-for-money prices to cater to whatever demand is out there.”

Tourism Authority of Thailand

means emphasizing our unique selling proposition, which is the Charm of Thainess, especially the Thai Experience, Thai Way of Life, and Thai Culture. TAT will put more effort into increasing [the number of] first-time visitors and high spenders or luxury markets.”

The goal is to increase the share of middle and upper income tourists. TAT estimates that these groups of tourists comprise about 30 percent of all visitors to Thailand, with the potential to grow to 40 percent.

Arunyik added, “TAT also plans to narrow the gap in the ratio of first-time and repeat visitors, reduce congestion in the popular destinations and exert more efforts to promote emerging destinations in the provinces. All the strategies are in line with the national economic and social development objectives to better distribute income nationwide, create jobs in the rural areas, and create a more balanced and harmonious society.

The marketing messages will emphasize creative tourism, where tourists can participate in and learn about unique Thai experiences, such as Thai boxing, Thai massage, Thai cooking, and Thai classical dancing. Thai food and Thai local wisdom will also be used as unique selling propositions.”

He also noted the changes in the means and methods of communications for marketing strategies, especially the increasing role of digital marketing: “TAT understands the importance of not only having a highly visible presence in the online world, but also of producing and delivering content that is stimulating to our target markets, wherever they are.

“One example of our online footprint in the digital domain is The Little Big Project, a global digital marketing volunteer tourism competition we funded to inspire worldwide travellers to take a volunteer vacation in Thailand. The project ran from March to July 2013. This has given contestants an opportunity to do something meaningful while on holiday.

At the same time, there will be a core focus on niche markets, specifically golf, health and wellness, weddings and honeymoons, and green tourism.

During this time of continuing economic

TRAVEL ITINERARIES

FOUR MAGICAL DAYS TOURING BANGKOK AND AYUTTHAYA OSCAR RIVAS IS FROM SALAMANCA. COVADONGA MIGUEL, FROM TOLEDO. THEY MET ON A DATING WEBSITE IN SPAIN, AND THEY RECENTLY GOT MARRIED. HERE IS WHAT THEY DID ON THEIR HONEYMOON IN BANGKOK AND AYUTTHAYA.

Day 2

The next day we met a friend of mine for lunch at the Siam Paragon. (●991 Rama 1 Road, 02 610 8000, www.siamparagon. co.th). On our way from our hotel in Silom, we stopped at the snake farm, and they explained how to obtain the venom to make an antidote for snakebite.

That night we went to Pullman Bangkok Hotel G to dine at Scarlett Wine Bar & Restaurant (●188 Silom Road, 22 38 1991, www.pullmanbangkokhotelg.com).

We ate European food, and everything was perfect.

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Lookeast | TRAVEL

At the Grand Palace

Day 4

Oscar Rivas + Covadonga Miguel

My wife and I arrived in Bangkok on November 12 to celebrate our honeymoon.

After sleeping off some of the jet lag, we woke up at 9 a.m. for a tour of the city.

We visited Wat Phra Kaew (*Temple of the Emerald Buddha; Na Phra Lan Road, 02 224 3290, open 8 a.m. to 4 p.m.); Wat Pho (●Temple of the Reclining Buddha; 2 Sanamchai Road, 02 226 0335, www. watpho.com, open 8 a.m. to 5 p.m.); Wat Arun (●Temple of Dawn; Arun Amarin Road, 02 456 5640, 7:30 a.m. to 5:30 p.m.); Wat Traimit (●Golden Buddha; Tri Mit Road, Chinatown, 8 a.m. to 5 p.m.) and Chinatown, and we loved it. We also took a boat cruise down the Chao Phraya River.

After that, we stopped in at a restaurant called The Supatra River House (●266 Soi Wat Rakhang, Arunmarin Road, 02 411 0305, www.supatrariverhouse. net) to eat typical Thai food, and got so much food, we couldn’t eat all of it. In the evening, we meandered through Silom Road and Pat Pong to take in the sights.

Oscar Rivas + Covadonga Miguel

Day 1

Cooking at Silom Thai Cooking School

Day 3

The third day we decided to go to Ayutthaya by taxi. When we arrived, we rode an elephant … amazing! Then we visited some old buildings and we returned to Bangkok. In the evening we had dinner at the mall again, and on our way back to the hotel, a big storm arrived, and my wife and I had to run to not get wet.

On our last day, we walked from our hotel to Khao San Road and back. I think we were walking for five or six hours, more or less. When we arrived back at the hotel, we had to pack our bags because we had to return to Spain, but before we went to the airport, we still had one last thing to try: Silom Thai Cooking School (●68 Silom Soi 13, 08 472 65669, www. bangkokthaicooking.com). It was really perfect. They explained everything about Thai food, taught us how to cook it, and at the end, we got to eat everything we cooked. Then we returned to the airport to catch our flight home.

Bangkok is a really beautiful place to visit and take in all the sights and aromas, and experience the busy, bustling energy of the city. I would recommend it to everyone, especially the Royal Palace, the Golden Buddha, taking a cooking class, and touring Bangkok on foot.

TRAVEL MY FAVORITE PLACE

SAVOR THE FLAVORS OF BANGKOK, AND RECHARGE IN PHANG NGA DEAN KELLY JR., HEAD OF EVENTS AT KU DÉ TA BANGKOK, GAVE US THE INSIDE SCOOP ON HIS FAVORITE SPOTS TO EAT IN THE CITY AND HIS PREFERRED DESTINATION FOR BOTH ADVENTURE TRAVEL AND SPIRITUAL RECOVERY.

With his jam-packed schedule, he also needs a place to get away from it all. For him, those places are Railay and Phang Nga, where he says that “the sunsets are pristine, and you can almost feel the ocean energies recharging your body, heart, and mind.”

Not only are they excellent for recharging, but “the places are a spot-on paradise for adventurer travelers like myself; there are plenty things to do, my favorites are: stand up paddle boarding, snorkeling, bridge diving, and hiking,” he explains.

But even while on vacation, Kelly finds it hard to pry himself away from the work that is truly close to heart—giving back. During his most recent trip to Phang Nga, Aleenta Resorts invited him and his friends to a charity dinner where the proceeds went to helping support marine life in Thailand, and included releasing turtles into the ocean. Kelly also had an opportunity to give gift bags, bikes, and a playground set to less fortunate children, something he considers one of the proudest achievements of his life to date.

Dean Kelley Jr.

A

s head of events at the newly opened KU DÉ TA, in Sathorn, and with a resume that boasts of years in the entertainment, fashion, and hospitality industries, Dean Kelly knows how to throw a party. He has a passion for creating “once-in-a-lifetime experiences,” whether for private parties, corporate events, or product launches.

And what’s the key to any good party?

The food, of course. “Thailand is a true paradise when it comes to places to eat,” he says. “The flavors are exotic and tasty at every corner, from fine dining, to a friendly lunch, all the way to the street vendors for a tom yum kung,” which he also notes is a great cure for hangovers.

At the moment, you might find Kelly at one of his favorite spots to eat: Izakaya at KU DÉ TA (Japanese), Above Eleven (rooftop tapas), INDUS (light Indian fare), La Pala (Italian pizzeria), or Dressed (salads and wraps).

Apart from his work at KU DÉ TA, Kelly is also actively engaged in philanthropy. He dedicates himself to an initiative called Montecristo, which helps children from less fortunate backgrounds.

by Marianna Dietrich

Bring: The adventurer in you Must-do: Get lost in Bangkok Don’t do: Yell at a taxi driver Must shop at: Chatuchak Market (●BTS Mochit or MRT Kamphaeng Phet) Must-eat: Gai pad med mamuang himaphan (Thai cashew chicken) Drink at: Sunset cocktails at The Dome Skybar (●1055/111, Silom Road)

Bjorn

Fiesta at KU DÉ TA (●39th & 40th floors, Sathorn Square building, 98 North Sathorn Road, Silom)

Beach Parkour at Phuket, Phang Nga

Sleep at: Aleenta Resort and Spa, Phuket-Phangnga (●33/7 Moo 5, Pilai Beach, Khok Kloi)

January 2014 | 39

TRAVEL NEWS

New Shuttle Buses for Passengers Transfer Between Suvarnabhumi and Don Mueang Airports

New shuttle buses are in service to transfer passengers between Suvarnabhumi Airport and Don Mueang International Airport. The large natural gas vehicle (NGV) buses replace the Bangkok Mass Transit Authority (BMTA) buses that were in use for this route.

The new buses feature air conditioning, “low-floor” entry for easy access for passengers with or without luggage, separate seating for the elderly, Buddhist monks, and pregnant women, as well as space for the handicapped with a wheel chair. The luggage compartment also has protection nets for passengers’ safety.

Rawewan Netrakavesna, general manager of Suvarnabhumi Airport, said, “The direct, nonstop shuttle bus service between Suvarnabhumi and Don Mueang is available from 5 a.m. till midnight. During peak hours (8 a.m. to 11 a.m. and 4 p.m. to 7 p.m.), the bus departs at an interval of 12 minutes, and every 30 minutes during normal hours of operation, whereby the journey between the two airports is about 47.1 kilometers. The pick-up point at Suvarnabhumi Airport is Entrance 2, 2nd floor of the Passenger Terminal, and the drop-off point at Don Mueang Airport is by Entrance 4, 1st floor of the Passenger Terminal.”

These new and convenient buses for the shuttle service should make passengers feel more comfortable during the journey. The service is available free of charge, and transfer passengers only need to show their boarding passes to be able to use it.

His Majesty the King Bhumibol Adulyadej conferred the name “Suvarnabhumi Airport,” which means “The Golden Land.”

Opened in 2009, located 25 kilometers from Bangkok, and with an area of 8,000 acres, it can accommodate 45 million passengers, and support 76 flights per hour and 3 million tons of cargo per year.

A single passenger terminal serves both domestic and international passengers, in a usable area of around 563,000 square meters.

Don Mueang International Airport

Don Mueang was officially opened in 1914, although the field had been in use earlier.

Commercial service to this airport began in 1924 and, on September 28, 2006, it was replaced by Suvarnabhumi Airport as Bangkok’s main international airport.

Don Muang reopened in 2007 for some domestic flights. It is located 24 kilometers north from Bangkok, and it supports 60 flights per hour.

Suvarnabhumi Airport at night

SIHASAKPRACHUM + Shutterstock

Suvarnabhumi Airport

AOT

More info: Suvarnabhumi Airport Call Center: 1722 Don Mueang Airport Call Center: 02 535 1111

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Lookeast | TRAVEL

Sofitel Krabi Phokeethra Golf & Spa Resort

Tourism New Zealand

Thais invited to “Discover 100% New Zealand” in the South Island

Tourism New Zealand is partnering with Emirates Airlines, the Middle East’s largest carrier, and Christchurch Airport to promote South Island as the ultimate road trip destination for Thai travelers.

“South Island’s summer and fall seasons are full of color, treating holiday makers to dramatically changing landscapes as they travel around the regions. These months showcase New Zealand at its finest, and driving around is the best way to experience the full glory of the seasons,” said Emirates Sales Manager Thailand and Indochina, Virasakdi Vongkositkul.

Under the “100% Pure New Zealand Road Trips” campaign, a host of road trip options from Christchurch are available. These range from visits to natural attractions and national parks such as Abel Tasman and Kahurangi; scenic boat cruises in the Marlborough Sounds; whale watching in Kaikoura; stargazing in Mt. Cook; or checking out seasonal activities in Christchurch and Queenstown.

Package offers can be found on www.newzealand.com/int/campaign/thaiemirates.

Bangkok to Christchurch economy class airfares on Emirates start at THB 35,875 per person using promo code THSEENZ.

The iPad application for Sofitel So Bangkok has launched and is now available online free from the App Store.

The app extends the entire Sofitel So Bangkok experience into the virtual realm, allowing guests the opportunity to explore the hotel prior to check-in and experience everything from the guest room designs inspired by the five elements, to the diverse facilities and amenities on offer. The iPad format also makes it easy for guests to share the highlights of their stay with friends and family once they return home.

Sofitel So Bangkok

The Essence of Sofitel So Bangkok in One Simple, Interactive App

Sofitel Krabi Phokeethra Golf & Spa Resort Named Award Winners by 2013 World Luxury Hotel Awards

Sofitel Krabi Phokeethra Golf & Spa Resort , featuring 276 colonial-style rooms and suites, has taken the crown as the Best Luxury Family All-Inclusive Resort at 2013 World Luxury Hotel Awards ceremony held in Phuket recently.

Robin Deb, general manager of the hotel, said, “We are extremely proud to be nominated for the World Luxury Hotel Awards 2013, one of the most coveted awards in the industry.”

The World Luxury Hotel Awards is a renowned global organization providing luxury hotels with recognition for their world-class facilities and service excellence provided to guests.

Awards are presented to luxury hotels in different categories on a country and global basis. Voting is based on facilities and service excellence and votes are cast by hotel guests at over 1,000 hotels from 87 countries.

Marriott Hotels

Mobile Check-In Goes Global at Marriott Hotels

Your smartphone just got smarter with the faster, easier, and more convenient mobile check-in from Marriott Hotels, the signature brand of Marriott International.

First launched at 329 hotels in the U.S. and Canada, the state-of-the-art mobile check-in service of Marriott Hotels is now available at 20 additional Marriott hotels in 19 countries, with five in Asia Pacific, including Thailand, Singapore, India, Australia, and the Philippines. This service will also be available in China in early 2014.

According to research by GroupM Next, 57 percent of business travelers aged 21 to 39 use their smartphones to book a hotel. These younger travelers are also more likely to use mobile devices to enhance their travel experiences. Marriott Hotels expects to complete the full global roll-out of mobile check-in at all of its 500 hotels, as well as offer check-out functionality, in the first half of 2014.

To download the mobile check-in app of Marriott Hotels for iPhone, visit the AppStore, and Google Play for Android.

January 2014 | 41

Hua Chang Heritage Hotel Bangkok

Windsor Suites Hotel Bangkok

TRAVEL HOTEL DEALS

Stay 2 Weekend Nights and Save 20 Percent at Windsor Suites Hotel Bangkok

Stay Three Nights, Pay for Two with Starwood Preferred Guest and MasterCard

What: Starwood Hotels & Resorts Worldwide and its award-winning Starwood Preferred Guest (SPG) loyalty program announced the launch of its latest joint promotional campaign with MasterCard. SPG members and MasterCard cardholders who book a consecutive three-night stay will receive the third night free.

When: From now until March 14, 2014 Where: At more than 150 participating Starwood Hotels and Resorts across Asia Pacific More info: Bookings at www.spg.com/ mastercard3for2

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Lookeast | TRAVEL

The Touch of Romance Package at Hua Chang Heritage Hotel Bangkok What: Book in advance and celebrate Valentine’s Day with “The Touch of Romance” package at Hua Chang Heritage Bangkok, with a one-night stay in a luxurious premier deluxe room for THB 4,900 net for a couple. The romantic getaway also includes in-room breakfast for two (upon request); dinner set for two, with complimentary Valentine’s gift set, at Miss Siam restaurant; Valentine’s drinks for two at chic & chill pool bar; welcome drinks, tropical fruits, flowers, and daily local newspaper in room; complimentary personal assistant service by butlers; unlimited in-room Wi-Fi access; special 15 percent discount on food and beverages at Miss Siam restaurant; late-check out until 3 p.m.

When: From February 1 through February 28, 2014 Where: Hua Chang Heritage Hotel Bangkok (●400 Phayathai Rd, Pathumwan, Bangkok ) More info: 02 217 0777, reservations@huachanghotel.com, www.huachangheritagehotel.com

“Great Holiday Sale” at Le Méridien Khao Lak Beach & Spa Resort: Save up to 50 percent

What: Le Méridien Khao Lak Beach & Spa Resort, located 83 kilometers north of Phuket International Airport and famous for its pristine beaches and waters, invites travelers to explore the Andaman Sea with its “Great Holiday Sale” campaign, offering accommodation a rate of up to 50 percent off the standard rate, starting from THB 5,600 net, inclusive of complimentary daily breakfast for two.

When: From now until March 31, 2014 Where: Le Méridien Khao Lak Beach & Spa Resort (●9/9 Moo 1 Tambol Kuk Kak, Amphur Takua Pa) More info: 076 427 500, www.lemeridienkhaolak.com

Le Méridien Khao Lak Beach & Spa Resort

What: Stay Friday to Sunday night with 20 percent off Windsor Suites Hotel Bangkok’s preferred rate when booking a Pano Suite for two nights or more at THB 11,999 net for two people. The rate is inclusive of in-room Wi-Fi throughout the stay. No restriction on minimum or maximum nights required. Half-hour Thai massage for two people complimentary at NEVA spa, and access to the executive floor lounge.

When: From now until March 2014 Where: Hotel Windsor Suites Bangkok (●Sukhumvit Soi 20, Bangkok) More info: 02 262 1234, rsvn@windsorsuiteshotel.com, www.windsorsuiteshotel.com

LIFESTYLE COVER STORY

Pad moo yaw (Thai pork sausage)

Khrua king (Curry with mussels)

Pad tohu moo sap (Tofu with pork) Pad ga prao moo sap (Minced stir-fried pork)

Gai thod gratiem (Thai garlic pepper chicken)

Pad pak luam mitr (Stir-fried vegetables)

Moo sap thod (Deep-fried pork)

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Lookeast | LIFESTYLE

Pad phet nok (Stir-fried quail)

Yum! W

hether you are into street food, you prefer to eat with three pieces of silverware on each side of the plate, or you think chocolate counts as salad because it comes from a tree, in the words of Virginia Woolf: “One cannot think well, love well, sleep well, if one has not dined well.”

Thailand’s top 10 must-try dishes, Bangkok’s street food, specialty cuisine, airplane food, and healthy food. Taste it all here.

Look chin pad gai (Pork balls)

Pad Meleang Poo (Spicy mussels)

Pad phet gai (Fried spicy chicken)

Alisa Hubert

Pad phet moo krob (Fried crispy pork belly)

January 2014 | 45

LIFESTYLE COVER STORY

Victory Monument

Soi Rambutri

(●Soi Rambuttri, parallel to Khao San Road; restaurants are open during the day till late) Colorful lights, paper lanterns, and trendy decor make this one of the most charming restaurant sois in Bangkok. The dining experience here, although catered more toward tourists, more than delivers on ambiance.

Thanon Phra Chan

(●Chao Phraya Express Ferry to Tha Chang Pier; the best time to go is at lunchtime) Located by the river beside Thammasat University, the street food here is generally devoured by Thai university students and is notoriously cheap. Weekdays during the day are the best time to visit.

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Lookeast | LIFESTYLE

(●Soi Rangnam and around, BTS Victory Monument; the best time to go is in the evening) Haled as the best place to get authentic street food in Bangkok because of the abundance of vendors, variety of food, and fresh ingredients.

Sao Ching Cha

(●Thanon Dinsor and around; stalls are open day and night) Located near the “Giant Swing,” this cluster of street food restaurants has been a favorite destination among locals for decades. The outdoor stalls are known for their fresh ingredients and for being immaculately clean.

Bangkok’s street food map

Or Tor Kor Market

(●Thanon Kamphaengphet, MRT Kamphaeng Phet, from 6 a.m. to 6 p.m.)

Ranked among the top fruit and vegetable markets in the world, this gourmet market is a favorite of many celebrities. Much of the prepared food is available “to go,” but quite a few sit-down restaurants offer delicious Thai fare from various regions, including Isan in northeastern Thailand.

Thong Lo food stalls at Soi 38

(●Sukhumvit Soi 38, BTS Thong Lo, from 6 p.m. till late) Always packed with foreigners and Thais alike, this soi features traditional Thai dishes served from quaint restaurants or eaten the authentic way, on plastic tables and chairs. It might be more touristy than other areas, but it is a great way to ease in to the street food experience.

Klong Toey Market

Talat Kao, Chinatown

(●Thanon Yaowarat, restaurants and food stalls open early morning till late) This popular food market serves delicious Chinese food in a busy, bustling atmosphere. The duck noodles and seafood are highly recommended.

(●Thanon Rama IV, MRT Klong Toey, from 6 a.m. to 2 a.m.)

This maze of stalls and vendors is divided between a huge wet market featuring everything from fresh produce and seafood and another section across the street with small restaurants offering authentic Thai food at some of the best prices in Bangkok. Sample the curries, minced meat, and stir-fried veggies served over rice.

January 2014 | 47

LIFESTYLE COVER STORY

Pad Thai

A top 10 list wouldn’t be complete without this iconic dish of Thailand. Eat it the traditional way, with miniature shrimp, tofu, a squeeze of lime, and heaps of ground peanuts.

Som Tam

Originating in Isan (Thailand’s northeast), this spicy salad is perfect for a light snack or healthy lunch. It is made of shredded green papayas, garlic and chilies, and can also include crab or fried crispy pork belly.

Tom Yum Gung

One of the favorite dishes of both Thais and foreigners, this spicy red soup features prawns, mushrooms, galangal, lemongrass and coriander.

Thailand's

TOP 10

must-try dishes

Green Curry

The color of green curry comes from fresh green chili peppers. Other ingredients include coconut milk and eggplant. Smooth and flavorful.

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Lookeast | LIFESTYLE

Massaman Curry

Creamy and flavorful, this dish has its origins in Muslim cuisine. It features coconut milk, peanuts, potatoes, and onion.

Kuey Teow

The main ingredient in this soup are the noodles, which can be wide (sen yai), thin (sen lek), or anywhere in between. It can also contain vegetables, chicken, or fish balls. Each street vendor seems to add his or her own individual twist.

Other typical Thai dishes Moo Daeng

Thinly sliced red barbequed pork served over rice. The flavorful “red sauce” makes this dish perfectly sweet and tangy.

Kanom Krok

Small circular pancakes stuffed with coconut filling and corn/chives. They are popular for breakfast, dessert or a snack.

Tom Kha Gai

Sweet coconut soup made of coconut milk, chicken, mushrooms, lemongrass, ginger, lime juice, fish sauce, chili paste, basil and cilantro. It is usually served with a side of rice.

Meat on a Stick

From Isan sausages to moo ping (barbequed pork sticks), these appetizers —which start at around THB 10—can be found on nearly every corner.

Khao Soi (Chiang Mai Noodle soup)

This noodle soup is typically found in Northern Thailand. It features egg noodles and chicken, and is topped with crunchy noodles.

Larb DELICIOUS STREET FOOD CAN BE FOUND ON VIRTUALLY EVERY CORNER IN BANGKOK, BUT THERE ARE DEFINITELY SOME STANDOUTS. HERE ARE SOME “MUST-TRIES,” WHETHER YOU ARE IN BANGKOK FOR 48 HOURS OR A MONTH.

Minced pork with chili and basil leaf served over rice; originally a Lao dish that is also typically eaten in Isan.

Thai Tea and Thai Coffee

Thai tea is made of strongly brewed Ceylon tea, and can be ordered with condensed milk or enjoyed with lime juice and sugar, from any of the vendors all over town.

Nam Kang Sai

This dessert consists of a variety of sweet jelly toppings served over ice and drizzled with sweet syrup.

Mango Sticky Rice

Delicious dessert made of “melt in your mouth” sweet mango, served on top of glutinous sticky rice and drizzled with a sweet coconut cream sauce.

Xiebiyun + Shutterstock

Yam Pla Duck Foo

Deep-fried fluffy catfish served with a sweet mango sauce and crunchy peanuts. This dish is a local favorite.

Nam Kang Sai

January 2014 | 49

LIFESTYLE COVER STORY

Lookeast’s specialty cuisine picks Service

Food Thai: Supanigga

●160/11 Sukhumvit Soi 55, 02 714 7508 Food Service Ambience Both traditional and rare Thai dishes are served in a relaxed, cozy environment.

Prices here are more reasonable than at many other gourmet options of the same quality.

Hours: 11:30 to 2:30 p.m.; 5:30 p.m. to 11:30 p.m.

Steakhouse: Tables

●Grand Hyatt Erawan, 494 Rajadamri Road, 022 541 234, www.bangkok.grand. hyatt.com Food Service Ambience The steak menu at Tables features premium cuts of Australian, Japanese, and U.S. beef that are cooked tableside in a casual atmosphere.

Hours: noon to 2:30 p.m.; 6:30 p.m. to 11 p.m.

German: Paulaner Garden

●Pak Kret District of Nonthaburi, 42/99 Moo 7, New Samakkee Road, 02 584 4831

Ambience Japanese: Ten Sui

This beer garden serves both German and Thai food, but the real treat is enjoying one of the many German beers on draft in the outdoor garden of the beautifully preserved colonial-style building.

Hours: 5 p.m. till midnight

●Sukhumvit Soi 16, 02 663 2281 Food Service Ambience Fresh and beautifully presented sushi and sake served either indoors or in a garden setting. The restaurant also serves an array of Japanese food, including shabu shabu, sukiyaki, noodles, and rice dishes.

Hours: 11:30 to 2 p.m.; 5:30 to 10 p.m.

French: L’Appart

●Sofitel, 189 Sukhumvit Soi 13-15, www. sofitel-sukhumvit.com Food Service Ambience

Seafood: Sorn Thong

●2829-31 Rama 4, 02 258 01189, www. sornthong.com

French cuisine, wines and Champagne served in an intimate setting with the feeling of being in a luxurious apartment with “chic” friends.

Hours: 7 p.m. to 10:30 p.m.

Food Service Ambience

Chinese: Xin Tian Di

The mainstay of this popular restaurant is its affordable, fresh seafood. Highlights include crab and large prawns.

Hours: 4 p.m. to 3 a.m.

●Crowne Plaza, Sukhumvit Soi 26, 02 632 9000, www.crowneplazabkk.com Food Service Ambience

Spanish: Tapas

●1/25 Sukhumvit Soi 11, 02 651 2947, www. tapasiarestaurants.com

Award-winning Cantonese restaurant whose signature dishes include Peking duck and dim sum.

Hours: 11:30 a.m. to 2:30 p.m.; 6 p.m. to 10:30 p.m.

Food Service Ambience Authentic Spanish tapas, including jamón ibérico, chorizo, and patatas bravas, as well as sangría. Enjoy them to the rhythm of flamenco and Latin music. Located on the lovely Sukhumvit 11.

Hours: 11 a.m. till late

Food Service Ambience

Italian: Opus

●02 637 9899, www.wbopus.com

Korean: Arirang

Food Service Ambience

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Lookeast | LIFESTYLE

Food Service Ambience Aglio, Olio e Peperoncino

opus

Contemporary Italian fare made with carefully selected local and imported ingredients. Plenty of pasta, meat, and seafood choices, along with decadent Italian desserts like tiramisu.

Hours: 6 p.m. till midnight

●212/30 4th Sukhumvit Plaza, Sukhumvit Soi 12, 26 530 177, www.arirang.co.th

Traditional and authentic Korean barbecue located in the area known as “Little Seoul.”

Hours: 11 a.m. to 10 p.m.

Airplane Food:

T

Tyler Olson + Shutterstock

Did you know that…

here is a scientific reason why airplane food has a reputation for being bland. According to studies, the combination of cabin pressure and humidity numb our taste buds, decreasing our perception of saltiness and sweetness by up to 30 percent.

“We know, and have been informed by many airlines—especially from the in-flight team—that when you are going over 30,000 feet above sea level, the palate in your tongue is going to work less efficiently… so the taste might be different to what we have on the ground,” explains Kriangsak Tangvichitsagul, senior airlines account manager at Bangkok Air Catering, sister company of Bangkok Flight Services and under the roof of Bangkok Airways.

So, what do airlines do to be able to please their passengers’ taste buds onboard? Decha Mingkwan, executive chef and production manager at LSG Sky Chefs says, “When we are cooking food for the ground or for an airplane, it is different. Over 30,000 feet, your ears, eyes, and tongue will get pressure, so the food must have a stronger taste—it will have to be saltier. So if you taste airplane food on the ground you would say ‘It’s salty’”.

Truth be told, airplane food has 20 to 30 percent more salt than a meal prepared on the ground. Its taste will also depend on how long you are on the airplane as, the longer that is, the more your body will get used to the pressure and humidity and, hence, to the food. “In the first and second service, food will taste different; after more than six hours, food will be likely to taste the same as on the ground,” explains Mingkwan.

Ingredients usually used to enhance the flavors of airplane food are salt, pepper, soy sauce for vegetarians, and fish sauce for Thai food, also added in 20 to 30 percent increments, depending on the dish. “We don’t use any preservatives or MSG, however,” he adds.

So now you know. And you may want to order a low-sodium in-flight meal the next time you fly!

Healthy Food!

Bangkok’s Farmers Market ●K Village, 93, 95 Sukhumvit Soi 26, 088 507 8694, info@bkkfm.com, www.bkkfm.com) With the mission of connecting non-GMO/ organic/pesticide free producers with consumers directly, Bangkok’s Farmers Market is the right place to go shopping

for organic produce, fruits, prepared foods, artisan breads, beauty products, clothing, pottery, and more. Its next event at K Village will take place on January 25/26 from 9 a.m. to 5 p.m.

The Spring Epicurean Market at Spring Summer ●199 Sukhumvit Soi 49 (Promsri), opposite the Racquet Club, 02 392 2757, www. springnsummer.com) Devoted to all things food—taste, health, and community—, it is held the last Sunday of every month from 8 a.m. to 1 p.m. at the Spring Summer restaurant. This month, it will be celebrated on January 26.

Anna Maltseva + Shutterstock

Radiance Wholefoods ●128/2 Sukhumvit Soi 22, 081 951 9555, www.radiancewholefoods.com) This neighborhood grocer and health store features fresh, wholesome organic foods for healthy living. It specializes in nuts, seeds and grains. Open from Monday to Friday from 9 a.m. to 5 p.m.

January 2014 | 51

LIFESTYLE PERSONALITIES

FOOD CRITIC TOM PARKER BOWLES TALKS TO GABRIELLE FAGAN ABOUT FACING UP TO PLATES OF INSECTS, HIS ENDURING LOVE OF HIS MUM’S ROAST CHICKEN, AND HOW HE HOPES TO TEACH HIS CHILDREN—AND THE NATION’S STUDENTS—ABOUT THE JOYS OF COOKING.

by Gabrielle Fagan / Press Association / The Interview People 52

Lookeast | LIFESTYLE

Camera Press + The Interview People

“I DISCOVERED A FONDNESS FOR EATING BEE PUPAE”

T

om Parker Bowles, the celebrated foodie and restaurant critic, waxing lyrical about the delights of chips, curry sauce and kebabs?

Surely there’s some mistake?

But no. It turns out that while the son of the Duchess of Cornwall is normally a fan of rather posher oysters and game in season, he still has nostalgic memories of the student “grub” of his Oxford University days.

“I shared a filthy kitchen with two inches of grime on everything, was hopeless at cooking and a classic student who lived off c**p,” he says cheerfully as he launches the Sacla’ Student Cookery School.

Sacla’, the sauce and Italian ingredients company, has organized for Italian mothers in university towns across the U.K. to give classes in their own homes, teaching students easy ways to cook nutritiously.

“It’s such a great idea as most students haven’t got a clue about cooking, and is certainly something I could have done with back then.

“I was lucky I did have a few friends who could cook. I also realized that a bottle of wine and a large bowl of spaghetti bolognese was delicious—and seemed to impress the girls. It got me thinking there might be something in the cooking malarkey.”

His instinct proved correct. Parker Bowles, 38, has since established a hugely successful career around food and cooking.

His fourth book, “Let’s Eat: Recipes From My Kitchen Notebook” was published in 2012, he’s currently food editor at Esquire magazine, and he regularly appears on TV cookery shows. For three years, until 2010, he also co-presented “Market Kitchen” on the Good Food Channel, and this year he was a judge on ITV’s home-cooking show, “Food, Glorious Food.”

“I was fascinated by eating from a very young age,” he says.

“My mum’s a good cook, but it wasn’t about haute cuisine for her. It was just great, simple food using fresh ingredients, often from our garden, that she knew her children would like.

“She didn’t teach me to cook, but I watched her a lot. Like most mothers, when I asked her how she did something she’d just say ‘I put it in the oven.’ So I didn’t get many tips from that!”

What Parker Bowles did get, in later adult life, was public attention from his family connection to royalty, although this is something he seems chirpily philosophical about.

He refers to his stepfather as “sir,” but not out of deference or formality, but

reportedly because it’s a nickname from when he was a child and his mother, then Camilla Parker Bowles, would refer to Prince Charles as “sir” whenever he was coming to visit.

“Of course, I get some attention because of my name and the connection, but I don’t find it irksome and certainly would never complain about it. In the lottery of life, I was born lucky and I’ve had it good,” says Parker Bowles, who grew up in Wiltshire and attended Eton College, before going to Oxford University.

“But I certainly don’t think of myself as a celebrity. The idea of that is absolutely horrible. It means people recognize you where you go, and if you do something antisocial like picking your nose or something, everyone knows about it. I’d never go on any of those celebrity style programs, either. That’s not for me,” he says firmly.

Back to what clearly is for him; his passion for food. Parker Bowles is an advocate of ethically grown and raised food, and he champions local British produce.

Prince Charles’s role in spearheading the organic food revolution with his brand, Duchy Organics, is well known, but Parker Bowles doesn’t believe organic should rule to the exclusion of everything else.

“Organic farming is a sustainable system of farming where there’s humane animal practice and husbandry and a minimum amount of pesticides and fertilizers, and it’s great when it’s done well,” he says.

“But on the other hand, the idea that anything organic is good and anything nonorganic is bad is inherently stupid. You can get wonderful food produced at a farm that just hasn’t got all the certification to say it’s organic.

“I’m not a fan of lazy labelling or slavishly following things. I think we should all think about taste and flavor, not the stamp on the package, and seek out food which makes the taste buds leap for joy and brings a warm glow to the heart.”

Making sure his children, Lola, 5, and Freddy, 3, experience that pleasure is a priority for him. Parker Bowles and his wife, fashion journalist, Sara Buys, live in West London, and Parker Bowles says he does most of the cooking at home.

“I truly believe mothers do most of the work bringing up children, but my area of specialization is food. I find cooking hugely relaxing and therapeutic, so I take charge of that,” he says.

He and his family regularly visit his mother, “She’s a fantastic grandmother,” and enjoy her signature dish, roast chicken.

“The way she does it is great, although I have gone on about it so much that my wife has threatened to stuff the recipe where the sun don’t shine if she hears about it again,” he roars with laughter.

“I’m obsessed with getting the kids to cook and being excited about food. We make pizzas together, and they choose ingredients for other meals. I’d love cookery in schools to get away from the dull home economics approach and be fun and thrilling instead.

“You can’t start early enough with cookery. If you did, students would know how to cook when they went to uni.”

He recalls how Delia Smith tried to tell people how to do the basics, and explained in one of her books how to boil an egg.

“It was quite right, but she was vilified as though she’d tried to burn the flag! How crazy—it’s exactly the simple steps people need to know.”

That being said, his own experience of food has been far from simple. For one of his books, “The Year of Eating Dangerously,” Parker Bowles explored the world by tasting a range of exotic dishes featuring ingredients such as dog meat and insects.

“I developed a real fondness for bee pupae and grasshoppers, and discovered wood lice really aren’t that far removed from prawns,” he says.

His build doesn’t reflect what seems to be a ceaseless merry-go-round of eating— he’s also a restaurant critic—but the mention of “exercise” is greeted with an expression most of us might adopt if presented with a plate of wood lice.

“I hate exercise with a passion, and to me the word ‘diet’ is a swear word,” he says with feeling.

“I’m the opposite of lean and mean. I do walk to work occasionally, but really I believe it’s far more vital to eat a balanced diet. So I never go near margarine, and there are certain ready meals I’d rather die than eat.”

Parker Bowles professes not to be troubled by any regrets, saying, “I’m not particularly introspective. At the end of the day, I think good food is the key to health and happiness. My other beliefs are staying positive and smiling even though the bad times, and having good manners.

“I can’t bear people who are rude to waiters for example. It’s despicable to be offhand and rude to people who can’t fight back. Treat people in the way you wish to be treated yourself, and you can’t go far wrong.”

January 2014 | 53

LIFESTYLE PERSONALITIES

Jane-Therese Mulry:

“PEOPLE DON’T WANT TO HAVE THICK, CREAMY SAUCE ANYMORE.”

by Anita Zaror 54

Lookeast | LIFESTYLE

Anita Zaror

THE NEW EXECUTIVE CHEF AT THE SIAM ARRIVED TO BANGKOK WITH THE INTENTION TO TAKE THE HOTEL’S RESTAURANTS TO THE TOP WORLD’S CHARTS.

Y

es, she’s a woman. In a position usually held by men. But hailing from Cairns, Australia, chef Jane-Therese Mulry, 42, came to Bangkok with her parents when she was 15, and she had a wish to come back one day as a chef. And JT—as her family and friends call her—made that wish come true recently, when she became The Siam Bangkok’s new executive chef in mid-November 2013.

The challenge she has set for herself while being here is not an easy one: putting her more than two decades of international experience in renowned establishments throughout the world toward the objective of putting The Siam and its restaurants on the world’s most prestigious top charts, such as the San Pellegrino’s Asia’s 50 Best Restaurants, and maybe even the Michelin guide. She says she will stay in Thailand for as long as it takes her to reach those objectives, “and hopefully do it along the way with some amazing friendships.”

Back in 1997, Mulry started worked with legendary Marco Pierre White who, at that time, was the youngest chef ever to be awarded three Michelin stars. After being appointed his first female head chef, at MPW Canary Wharf, her career took off.

“I didn’t necessarily like Marco’s food when I went there, but I loved his passion.

I loved his drive, his will. And I learnt to season, and to make sauces: when enough was enough, how was it enough, why was it enough—everything to do with seasoning and making sauces. That’s the reason I went there, and you can always tell someone from a Western background that has worked in London because they will always be able to season something,” she explains. Those lessons took Mulry to work in some of the world’s best restaurants, such as Australia’s award-wining luxury resort, qualia.

Today, with a healthy and seasonal

approach to cuisine, ingredients are very important for her.

“Inspiration for myself comes from not only from the people that I work with and that are in my team, but also from produce.

There’s nothing better for me than to open a box of grapes when they still have the frost on the top, and just to be able to smell them.

There are so many tomatoes these days that you buy in the markets, and when you pick them up they don’t even smell of tomato,” she says.

“There are some great Thai ingredients and some great suppliers out there. And that is one of the reasons why I was brought to these wonderful hotel: we want to get to the nitty-gritty of the fantastic suppliers out there—whether it’d be on the surrounds of Bangkok or up in Chiang Mai, where some incredible coffee is being grown. We use more local stuff than imported,” she adds.

JT admits to be over molecular cooking: “I was doing molecular cuisine for the past three and half years [at qualia] and, because of that, I want to get to the rawness of products. Before I was talking about tomatoes: it’s about that real simplicity of produce. It’s not about taking a pea, pureeing it up, turning it back into a spherical shape, and making it look like a pea again … I want to get back to picking beautiful, fresh garden peas, as opposed to making one.”

Mulry took some time off after her last job at qualia to travel around Australia, where she visited several culinary destinations. She then joined a “Principles of Diet and Nutrition” course to gain more in-depth understanding of the special dietary needs that she had seen so many travelers have these days: gluten-free, vegetarian, vegan, on a raw diet, etc. “I wanted to be different; I wanted to be one of those chefs that took on board all those

dietary requirements, and I saw a need to do that [course] because these days there are so many people with these ailments, and they do need looking after,” she explains.

After incorporating this knowledge into her already extensive culinary experience, she’s planning on adding it to The Siam’s cooking. “I want to be able to create food and have an element of nutrition in it. So, for example, being able to provide breakfast juices, but actually telling you why they are good for you.”

– Do you think there is a current worldwide trend in which people are leaning more toward a healthier approach to food?

– Yes, I definitely believe so. In my food philosophy I’m big believer in it: it’s always organic—where possible—healthy, and imaginatively presented. People don’t want to have thick, creamy sauce anymore.

It’s about being able to have a meal, enjoy yourself with your friends, and still be able to get up and walk away, instead of having to sit for two hours because you’re so full.

I find Thai cuisine very much like that: it’s light, you can have a lot of it but you don’t feel like you need to sleep after it, and I like to create food like that as well. I’m really into my vegetables, and I see it more and more out there as well: there are chefs that are just really focusing on vegetables and the goodness they do have in them […] I’m not vegetarian, but I could easily eat just beautiful stir-fried vegetables. I don’t eat as much meat as I used to. And I think it is a growing world trend.

How does it feel to be a woman in charge of the kitchen? “My belief is that, no matter what you are, if you’re good enough, you’ll make it,” she says. And she did.

January 2014 | 55

LIFESTYLE FASHION

Market

fashion

And one morning, at Khlong Toei market …

M

arkets have existed since 6,000 BC. Back in those days, people would exchange food for weapons. Tea for spices. Salt, silk, perfumes, animal skin, crafts, wheat, and many more items were traded for anything you could possibly imagine. Even when money was invented, bartering was still used in cash economies, and was an important tool for countries and individuals during the Great Depression of the 1930s.

For Lookeast’s first inhouse fashion production, we thought we would merge city

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Lookeast | LIFESTYLE

looks with a popular market, where farmers and fishermen send their fresh produce daily, and salesmen offer everything from knives to noodle soup, from meat to sunglasses, with prices starting at THB 15.

One morning in Bangkok’s Khlong Toei market, where trading starts at 6 a.m.— early morning being the best time to go, due to the heat closer to noon—the vendors and our model exchanged fruit for smiles, and stories for laughter.

Wear heels to visit this, one of Bangkok’s largest wet markets, at your own risk of needing a foot massage afterwards!

Location: Khlong Toei market Photographer: Alisa Hubert Apparel: Shacreya, available at 1st Floor, Terminal 21, Bangkok Model: Shacreya Rattanachai Make-up: “Splendid Palette” by Thippawan January 2014 | 57

LIFESTYLE FASHION

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January 2014 | 59

LIFESTYLE FASHION

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January 2014 | 61

Centara Grand

LIFESTYLE CARS

1949 Rolls-Royce Silver Dawn

A CLASSIC CAR DREAM: HUA HIN THE 11TH EDITION OF THE HUA HIN AUTOMOBILE CONCOURS IS A WEEKEND OF LUXURY, PHILANTHROPY, AND OF COURSE, CARS.

by Marianna Dietrich

Centara Grand

B

Detail of the Rolls-Royce Spirit of Ecstasy

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athed in the soft pink light of the sunset and aided by the warm ocean breeze and melodious strum of a live harpist, an undeniable nostalgia floated through the Centara Grand in Hua Hin during the 11th edition of the Hua Hin Automobile Concours, which took place November 29 through December 1.

The event featured more than 50 rare classic cars spanning the decades, from a 1922 Austin 7 all the way to a limited production 1984 Morgan Plus 8. The weekend also celebrated the birthday of His Majesty King Bhumibol with the classic car owners and event attendees performing a number of philanthropic projects, including donating 86 bicycles to the children of four different schools.

One of the highlights of the concours

was a Rolls-Royce Silver Dawn, built in England during 1949 to 1955, which was displayed by Dr. Prachin Eamlumnow. This rare car, one of only 760 in production, has a regal history; nicknamed “Ramprapath,” it was originally a birthday present for Chao Phaya Ramakob, Bangkok’s first mayor.

The car was also used by Queen Elizabeth II during her state visit to Thailand.

A 1928 Packard 626, owned by avid collector John Smith and displayed publicly for the first time, was another standout of the weekend. The Packard was hand-built in the same fashion as the original, with 90 percent of the work carried out in Hua Hin. The car features a boat tail design, which still exudes the same luxury as it did in the 1920s. The 5.2-liter engine has been completely rebuilt, again in the original style. An advertisement from the era that

1971 Mercedes-Benz 280 SL

Centara Grand

Detail of interior and steering wheel of the 1957 Porsche 356

1956 Jaguar XK140

Centara Grand

1959 Cadillac El Dorado

Centara Grand

era Klai Kang Won (far from worries) where the past is perfectly preserved for the sole reason that it is beautiful.

One of the attendees, Catchavee Sakornvisai, who displayed his creamcolored 1967 fintail Mercedes-Benz, described owning a classic car as more than just a hobby. “For me, my car brings back memories of my father who owned a Mercedes dealership and maintained a love for classic cars,” he said.

The weekend also featured music and dining at the Venezia in Hua Hin, on Friday night, and a gala charity dinner at the Centara Grand on Saturday night, where attendees dressed in both traditional Thai costumes from Rama VI to Rama IX and period costumes from the 1950s and 1960s.

The Centara Grand expects the concours to keep on growing as more classic car aficionados are drawn to this yearly event in the beach town. The 12th edition of the concours will take place in the winter of 2014. ●www.centarahotelsresorts.com, chrbr@chr.co.th, 032 512 021

Centara Grand

was displayed next to the car lauded the state of the art “springing and steering devices,” which likened the Packard motoring experience to the smoothness of drifting on a yacht.

Other stars of the concours included a 1964 Corvette Stingray which was used in the 1978 movie “Stingray,” and a 1955 Mercedes-Benz 300 SL Coupe, the first car to feature gullwing doors. Another spectator favorite was a cherry red 1958 two-door convertible Porsche 356B, and a royal purple 1957 four-door Chevrolet Bel Air hardtop coupe that looked like it had just cruised into Hua Hin from an Americanstyle sock hop.

The colonial architecture of the hotel, which was originally built in 1922 by the Thai Royal State Railway and is now operated by the Centara Grand, provided the perfect backdrop to showcase the classic cars, and many were displayed on the sprawling grounds amidst whimsical topiaries of elephants and peacocks. In this idyllic setting, it seemed as if these were more than just cars; they were time machines, evoking a sentimental longing for an era gone by, an

January 2014 | 63

O.P. Place

Untitled, Anchalee Arayapongpanich, oil color on canvas (145 x 95 cms)

O.P. Place

The King, Thaweesak Srithongdee, acrylic on canvas (80 x 120 cms)

O.P. Place

The Great King, Chatchawan Rodklongtan, oil color on canvas (145 x 95 cms)

Prestige, Alongkorn Lauwatthana, acrylic on canvas (170 x 140 cms)

“THE ROYAL FATHER IN OUR HEARTS” O.P. PLACE, BANGKOK DECEMBER 14 TO JANUARY 4

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CHA O

PH

RAYA RIVE R

What: To commemorate His Majesty King Bhumibol Adulyadej’s 86th birthday, O.P. Place decided to host an exhibition entitled “The Royal Father in Our Hearts”, showcasing the finest works by more than 20 renowned Thai artists who have depicted Pictured above at the opening are (l to r) Tawatchai the love and respect that Thais have for Somkong, Chanchai Siriwithayacharoen, Thanpuying Putrie Viravaidya, Khunying Wanna Sirivadhanabhakdi, their monarch.

Prabhassorn Sevikul, Titarpar Tepakhun and Panya Vijin When: Until January 4, 2014, from 10:30 Thanasaarn. a.m. to 7:30 p.m.

Where: Event Hall, 2nd and 3rd floors, O.P. Place (●Soi Charoen SOI CHAROEN KRUNG 40 Krung 38, Bangkok) SOI CHAROEN KRUNG 38 About: O.P. Place is a boutique shopping arcade housed in THE ORIENTAL HOTEL a neoclassical building that dates back to the beginning of O.P.PLACE French Rattanakosin era. It was awarded the “Outstanding Architectural Embassy SOI CHAROEN KRUNG 36 Conservation” award by the Association of Siamese Architects Under Royal Patronage (1982).

CHAROEN KRUNG RD.

O.P. Place

LIFESTYLE ART

Alex’s il Sarto Measures to Excellence Exquisitely tailored suits Exclusively for you

Tailoring for connoisseurs with taste.

We create perfect apparel for gentlemen. In order to avoid disappointment, we ask you please note the following: Our house does not promise any cheap, unrealistic package deals. Only the best value for money. Dare to prove us wrong!

We are located directly across the Shangri-La Hotel Bangkok. Just ask the staff for directions.

117-121 New Rd., Bangrak 44 (Beside Shangri-La Hotel), Bangkok 10500, Thailand.

Tel: +662 237 3229, +662 237 3216 Fax: +662 236 4459 Mobile: +668 1837 9807 E-mail: ts@alexsfashion.com/ alex@alexsfashion.com Visit us at http://www.alexsfasion.com

Oasis Spa

Ambassador Hotel Bangkok

LIFESTYLE SPA OFFERS

Four Hands Massage

What: To celebrate the festive season, The Spa at Ambassador Hotel Bangkok is offering an exclusive winter spa sensation. The package includes a Thai herbal, hot compress, or body massage with hot oil, a facial massage, and use of the Jacuzzi.

When: Daily from 9 a.m. to 10:30 p.m., until January 15, 2014 Where: The Spa Ambassador Hotel Bangkok (●171 Sukhumvit Soi 11) How much: THB 1,599 net per person (105 minutes) More info: 02 254 0444 ext. 1254-5, spabkk@amtel.co.th, www.amtel.co.th

What: A well-done massage is always relaxing, but a well-done massage with four hands can be mind-blowing. One of Oasis Spa’s signature treatments is the Oasis Four Hands Massage where, over the course of 60 minutes, two therapists use fragrant oil and long soothing strokes from opposite sides of the client’s body, intertwining their hands time to time, to produce synchronized and harmonious motions. A must-try.

When:Daily from 10 a.m. to 10 p.m.

Where: Oasis Spa (●88 Sukhumvit 51, free transportation from Phrom Phong BTS station) How much: THB 3,900 More info: 02 262 2122, www.oasisspa.net

Children’s Massage Therapy

Reiki I and II Certification

Winter Spa Sensation

What: Doris Seau is one of Asia’s leading pioneers in the art of child massage therapy.

Her combination of child massage techniques (Swedish, Thai, and pediatric acupressure massage) has been proven effective in preventative and recuperative therapy, to assist with issues as diverse as asthma, cough, bed wetting, colic, constipation, night crying, developmental delays, malnutrition, low appetite, behavioral problems, loss of focus, ADD/ADHD/autism and more, in children aged birth to 18 years. Give your child some relaxation with one of these massages, at omroom.

When:Wednesdays from 10 a.m. to 3 p.m., and Saturdays from 10 a.m. to 1 p.m.

How much: THB 900 (30 minutes)

Where: omroom (●8F Alma Link Building No. 25, Soi Chidlom, Ploenchit Road) More info: 082 352 4466, 02 655 6282, www.omroom.net

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Lookeast | Lifestyle

What: Tap into the reiki sensation, and practice the art of healing hands is a little practice. In this two-day course, you will learn the basic theory of reiki, meditations, hand positions, and receive the reiki attunements to prepare you for self-healing and the healing of others. Then, if you like, you can progress to level II, where you learn how to distance heal through powerful reiki symbols and meditations.

When: Reiki I, every second Thursday and Friday; Reiki II, every fourth Thursday and Friday How much: Reiki I, THB 8,000; Reiki II, THB 10,000

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LIFESTYLE SPORTS

5 2

1

4 6 7

3

SKURFBOARDING THE WAVES

by Jimmy Jacquet Toeside 540 off axis jump with CWB board

W

akeboarding first appeared in the mid 1980s in New Zealand—and was made popular in the U.S.—with the official name of “skurfing”, and with the idea of combining the riding sensation of surfing with the endless technical possibilities of snowboarding.

Initially, a skurfboard was similar to a surfboard: with one side tipped, bindingless, thinner than a snowboard, but heavy.

Back in those days skurfing was considered a state-of-the-art and revolutionary water sport, although today it’s widely practiced all over the world.

Wakeboarding sensations are unique.

Practicing it feels like you’re communicating with your body, your board, and the water.

In some of cases, this feeling is enhanced when being immersed in beautiful natural environments, which abound in Thailand.

Whether in a mind-blowing sunset or in peaceful glassy water, practising it always feels like going through a multisensory experience.

Wakeboarding requires patience, consistency, a very strong mindset, and an excellent physical condition. When riding at a usual speed of 20 to 25 mph, falling on the water can feel as hard as falling on the ground. And although it might be

discouraging to know that you can risk breaking a few bones to improve, the sensation of freedom while cutting through the water with the board go beyond that fear.

Nowadays, wakeboarding has evolved with cable parks that have opened worldwide, together with new brands that support the sport, and more and more communities of riders. A motorboat is not necessarily involved anymore, since it can be practiced with an electrically-driven cable ski or, more recently, with new towing systems such as winching, or two-tower straight line cable wakeboard, which have completely revolutionized the sport over the past two years.

The very first wake park in Thailand, Taco Lake, was built in 1991, only 30 minutes from Bangkok. Since then, it has become increasingly popular in the Land of Smiles, with wake parks popping up everywhere, some of them offering much cheaper rates than in Western countries.

Don’t forget to always wear a helmet and lifejacket when you practice … and always have fun! Wakeboarding should not be taken too seriously: no matter what happens, my recommendation is to always make the most of it by practicing it with passion.

Where to practice wakeboarding in Thailand 1. Bangkok Taco Lake (●www.tacolake.com) Thai Wake Park (●www.thaiwakepark.com) TE Wake N Ski (●www. totalentertainment.co.th/wakeboard)

xxxxx

KNOWN TODAY AS WAKEBOARDING, THIS SURFACE WATER SPORT IS PRACTICED ALL OVER THE WORLD, AND IT’S BECOMING INCREASINGLY POPULAR IN THAILAND.

2. Hua hin Black Mountain (●www. blackmountainwaterpark.com) ded!

3. Phuket mmen Reco Phuket wake park (●www.phuketwakepark.com) Anthem Wake Park (●www.anthemwakepark.com)

4. Chon Buri Wake a Lot (●www.wake-a-lot.com) 5. Ratchaburi Lake Point Cable Park 6. Pattaya Lakeland Cable Park 7. Rayong Wakeboarding Thailand (●wakeboardingthailand.com) 8.Chiang Rai Planete Wakeboard (●www.planetewakeboard.com)

January 2014 | 67

"This is not a place to be seen, but to be cool,” says Moose's owner.

Salted fish & minced pork

MORE THAN MEETS THE HIPSTER EYE MOOSE HEADS DECORATING THE BAR, FRUITY COCKTAILS AND BEERS PAIRED WITH THAI FOOD, KITSCHY STATUES, AND JAZZ MUSIC, ALL GIVE MOOSE BANGKOK BAR ITS UNIQUE FACE.

Q

uirky, retro-chic, hipster.

These words can easily define Moose Bangkok Bar (●24 Ekkamai Soi 21, BTS Thong Lo, 02 108 9550). But wait. When CNN listed the bar as one of the nine best in Bangkok, it said Moose is a “tastefully ramshackle space.” But there is more to Moose than meets the eye.

“This is not a place to be seen, but to be cool,” says Drac Suvarnapradip, owner and manager of Moose, and also part of the team behind the creation of other indie bars such as Sonic and Cosmic Café.

The bar’s name was actually inspired by his nickname: Drac, Kwang, The Deer, Moose. And Drac, indeed, lent much of his characteristic style to the bar.

Iconic moose heads deck the bars as if supervising the place, while the eclectic mingling of odd wooden chairs, kitschy statues, and a stuffed raccoon make it even funkier. The walls are adorned with naked art photography, and a drum set is ready for frequent live band performances.

Happy hour (“buy-one-get-one-free”) from

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Lookeast | wine & dine

by Emmi Laine 5 p.m. to 8 p.m. makes booze cheap, and the soil is fertile for art enthusiasts to go and craze.

But those going to Moose for drinks alone will not be disappointed. Prices are reasonable: you’ll get draught Asahi for THB 150, Scottish craft beers and some Belgian ones (like St. Bernardus) start at THB 220, while a few lambic fruit beers cost THB 180 only. The same is true with cocktails. Most of the signature ones are fruity, like Ekamai Jungle (THB 250), mixed from Havana rum, lemon, basil, dragon fruit, and ginger ale, which is one naturally refreshing choice with a respectable sting of rum.

With a similar brisk character, Raspberry Fitger (THB 260), mixed from cachaça, triple sec, fresh raspberry, and lemon juice is another winner. Melon Cooler (THB 240), contains Absolut Vodka, triple sec, fresh watermelon, syrup; and Cosmic Paradise (THB 240), is made with Sangsom, roselle juice, lemon juice, and syrup— very light, syrupy, and possibly only as dangerous as a Christmas punch.

The food menu follows the vein of Drac’s preference: spicy Thai salads, curries, and deep-fried or stir-fried meats.

Of these, the Vietnamese lemongrass fish (THB 270) stands out. A deep-fried fish cut into fleshy bites, where the fish’s skin provides a practical plate. Perfect crispy batter to crunch in between the drinks, and tame a late-night hunger. Also, the supposedly hottest choice, Orange Spice Glass Noodle Salad (THB 165) proves weirdly farang-friendly. Dip your forks into the accompanying spicy sauces, and look on the bright side: the dishes fit many preferences, they are beautiful, fulfilling, and the ingredients are clearly fresh.

Music was Drac’s major in school, and it shows in a well-advised playlist full of soul, funk, old school hip-hop, and electro beats. While sinking into the weathered leather sofas, sipping on a fruity punch, and listening to some jazz, it is easy to forget the passing fashions. Truth be told, it doesn’t take a hipster to feel cool here, indeed.

All prices are plus tax.

Moose Bangkok Bar

Moose Bangkok Bar

Vietnamese lemongrass fish

Moose Bangkok Bar

WINE&DINE RESTAURANTS

Dressed's smoothies

Pollo Pomodoro Pasta

UNDRESSING BANGKOK’S NEWEST SALAD BAR DRESSED, THE NEWEST SALAD BAR CONCEPT BROUGHT TO THAILAND DIRECTLY FROM THE US, IS CHANGING THE WAY WE EAT GREENS IN THE CAPITAL.

D

Dressed

Dressed

Seared tuna salad

Dressed

WINE&DINE RESTAURANTS

by Laurence Civil

ressed is a salad bar concept brought to Bangkok by Lookeast’s publisher, Sid Sehgal, in partnership with his high school friend, Anchit Sachdev.

It’s a franchise created in Atlanta by Chef Justin Smoley, who has worked in some of America’s greatest restaurants, including Thomas Keller’s The French Laundry, in California, and Daniel Boulud’s Daniel, in New York City.

Smoley’s aim with Dressed was to create an experience that exceeds customer expectations. Food was always his passion, and he wanted to give each of his customers the best salad he could, made with high quality ingredients. And this is what defines Dressed: that everything is made fresh in-house.

The brand was brought to Asia by Chris Rork, previously with Levi Strauss and Ralph Lauren, and started in Hong Kong. Having looked at various other salad bar brands, Dressed was suggested to Sid. He went to Hong Kong to meet Chris and discovered it was just the concept he was looking for, but what sold it for him was the taste of the salad dressings. He bought the master franchise for Thailand, opening the first branch on the ground floor of Mercury Ville, on Langsuan, on September 19, and the second one in Siam Paragon’s Food Hall on November 22. A third branch is scheduled to open on the 2nd floor of Empire Tower on March 1, 2014, with the restaurant inside and seating outside, under a covered terrace.

At Dressed, customers either order from the menu at the counter or easily create their own pasta, salad, or wrap, using a multiple choice form. Once confirmed if it’s dine-in or take away, these are the steps for a personalized pasta: Step 1: Choose a a small or large portion Step 2: Decide between penne or farfalle pasta Step 3: Select one of five sauces among tomato, light cream, pink (a combination of the first two), pesto or olive oil Step 4: Choose from among the optional choice of toppings, cheeses, proteins, and fruits and nuts.

Likewise to create a personalized salad or wrap step requires to: Step 1: Decide between a small or large salad or a wrap Step 2: Choose greens like iceberg, romaine (cos), or mixed oak leaves; if choosing either baby spinach or rocket, there is a supplement of THB 25 Step 3: Choose between the same toppings as for the pasta A salad with a crunch, made fresh, daily.

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WINE&DINE BAR REVIEW

CAPONE WOULD’VE LIKED IT HIGH-END SINGLE MALT WHISKY, IRISH AND AMERICAN WHISKEY, AND PREMIUM HAND-ROLLED CIGARS AT BANGKOK’S NEWEST CONCEPT BAR, WHISGARS.

Whisgars

The bar at Whisgars

Whisgars

Boxy caramel-colored leather chairs and Victorian lampshades are part of the décor

A

n “acquired taste” can be described as one that that is immediately unpleasant but upon repeated experience, becomes enjoyable. For me, the thought of drinking a whisky served neat and smoking a cigar set the back of my throat on fire.

Still, getting the feeling that I was missing out on something, I set out to Whisgars, a new concept bar on Sukhumvit Soi 23, to give it a try.

I was greeted at the door by Ben Foster, the head of marketing and an expert on everything whisky. One of the first things he did was teach me how to choose

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a drink. For starters, whisky (spelled without the “e”) refers to Scotch, and whiskey (spelled with an “e”) refers to Irish and American alcohol like bourbon, rye, and Tennessee whiskey.

I started off with a 13-year-old Linkwood (THB 430), served with Speyside mineral water, which is imported from the same region as the whisky, and a pipet to add a precise number of drops. “Some whiskys are great just as they are,” Ben explained, “but for others, adding water really enhances the flavors.” It’s akin to swirling a glass of wine to enhance the aromas. As he suggested, adding a couple

Whisgars' name comes from the words "whisky" and "cigars"

Whisgars

Whisgars offers around 50 different kinds of cigars from South America

Whisgars

by Marianna Dietrich

of drops of mineral water really did bring out new aromas of smoked almonds and honey.

After this, I was escorted to the cigar vault, where the collection of cigars is carefully stored in a controlled environment with a humidifier. “It’s a common misconception that the bigger the cigar, the stronger the taste,” Ben informed me. If you are looking for a milder cigar, a good trick is to judge by the color of the wrapper, the lighter colors being milder.

The vibe at Whisgars is definitely high-end, but not pretentious. All the wait staff go through extensive training in order to offer tips and recommendations and ensure a pleasant experience. Boxy caramel-colored leather chairs, Victorian lampshades, and art from the personal collections of the owners also lend an aura of “classy-cool” to the space, like being in a modern-day gentlemen’s club.

Also on the menu are whisky cocktails for him and her. Before leaving I tried the “Honey Bee,” (THB 320), a mix of honey, grapefruit juice, blended whisky, and lime served in a cocktail glass with brown sugar on the rim. It was absolutely delicious and a good choice for anyone wanting to “ease in” to the whisky experience. ●16 Sukhumvit Soi 23, 02 661 3220, www.whisgars.com

WINE&DINE BAR REVIEW

SKY-HIGH SIPPING COME ENJOY CANDY-PINK COCKTAILS AND WHITE CHOCOLATE MARGARITAS WITH A 360-DEGREE VIEW AT ANANTARA’S NEWEST BAR.

Alisa Hubert

by Marianna Dietrich

Zoom at Sathorn Sky Bar and Restaurant, Anantara Bangkok Sathorn hotel

T

Alisa Hubert

he night below is a hectic blur of rushing traffic and bustling activity. But 40 floors above it all at Zoom Sky Bar and Restaurant, the newest addition to the Anantara Bangkok providing an unobstructed 360-degree view of the skyline, the vibe is open and free, and the night is decidedly whatever you make of it.

After you make an ear-popping ascent in the elevator and round the neon lighted steps, the venue’s large, elevated bar comes into view as the focal point. Unlike other

The "Paradise on Earth" cocktail

sky bars where it may be necessary to order a full dinner in order to fully enjoy the space, at Zoom, the open layout and ample seating around the bar mean that here, spirits reign supreme.

I plunked down on one of the cushioned seats flanking the bar and decided on “Paradise on Earth,” one of the specialty cocktails going for THB 375. The cotton candy–pink cocktail, deliciously presented with a pineapple and Marciano cherry skewer on top, is a mixture of brandy, banana liqueur, apricot brandy, lemon juice, and grenadine. The first sip tasted like a vacation in Koh Samui. Equal parts sweet and tangy, the drink was delightfully refreshing and dangerously good; three sips in I couldn’t taste the alcohol, but I did start to feel a warm and pleasant buzz.

Another of the handcrafted specialty cocktails is the white chocolate margarita, made of house-infused white chocolate Maguey’s tequila, cinnamon and honey.

This drink is unlike anything I have ever tasted: the first sip was tart and tangy, sending a shiver down my spine, but a

millisecond later, the drink followed up with a sweetness that had me licking my lips and reaching for another sip.

“The concept of Zoom is trendy and flirty, but can also be romantic. We wanted to keep the vibe open and unrestricted,” explains general manager, Naowarat Arunkong. Forty different colored mood lights that change throughout the evening, and female DJs spinning nightly and catering to the mood of the guests cultivate the free-spirit ambiance. Every other Wednesday, the sky bar will also feature a live saxophonist, lending a romantic air to the elegant space.

Naowarat explains the name Zoom was conceived because patrons can either “zoom in” and focus on conversation with good friends or “zoom out” and enjoy the view of the night sky or the sparkling skyline. Either by the bar or half flight of stairs down from it to the tighter and more intimate area of couches and loveseats overlooking the Chao Phraya, Zoom is definitely worth checking out and experiencing feeling infinite, as if the whole world below were yours for a night.

January 2014 | 71

WINE&DINE DINING SPECIALS

Lobster Festival

Miguel Garcia Saavedra + Shutterstock

Nolte Lourens + Shutterstock

What: For the first time ever at Loong Foong Chinese Restaurant, Swissôtel Le Concorde presents the "Lobster Festival.”

Be amazed by savory dishes made out of lobster and lobster only.

When: From now until January 15, 2014, from 11:30 a.m. to 2:30 p.m., and from 6 p.m. to 10.30 p.m.

Where: Swissôtel Le Concorde Bangkok (●204 Rachadapisek Road, Huay Kwang, Bangkok) How much: It varies More info: 02 694 2222 ext 1540

Windsor Suites & Convention Hotel

Sizzle the Night Away with Classic, Delectable Grills at The Colonnade

Peking Duck Promotion

What: The Golden Palace Chinese Restaurant presents its Peking duck “Best Promotion” ever.

How much: Roast Peking duck at THB 699 net, and roast suckling pig at THB 1,555 net

Chinese New Year’s Weekend

What: Celebrate the New Year with set dim sum and shark’s fin soup How much: Set Dim Sum and Shark’s Fin Soup THB 599 net per person, Best of Luck set menu THB 9,999 per table Where: The Golden Palace Chinese Restaurant, Windsor Suites & Convention Hotel (●8-10 Sukhumvit Soi 20) When: From now until February 2, 2014 More info: 02 262 1234 ext. 1410

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Lookeast | wine & dine

What:Experience a sizzling dining occasion at The Colonnade, The Sukhothai Bangkok, with the special menus prepared from original recipes from Executive Chef Antony Scholtmeyer. Appetizers include oysters, sautéed foie gras, French onion soup and rustic lentil soup; a choice of premium meat such as Australian pasturefed beef fillet or veal chop for the main course; fresh seafood; and desserts such as cherries jubilee, chocolate mousse, and a traditional crème brûlée, among others.

When: From now until March 31, 2014 Where: The Colonnade at The Sukhothai (●13/3 South Sathorn Road, Bangkok 10120) How much: THB 900 net for two courses (appetizer or soup and main course or dessert), and THB 1,100 net for three courses (appetizer or soup, main course, and dessert) More info: 02 344 8888, promotions@sukhothai.com

Sheraton Grande Sukhumvit

Swissôtel Le Concorde Bangkok

All About Lamb

What: Experience distinctive full-favored taste and extra satisfying tenderness of the lamb which is specially selected and cooked at its best. Chef's recommendations include stir-fried lamb rack served with black pepper sauce (THB 520), wok-fried lamb shoulder served with Sichuan sauce (THB 390) or served with Sichuan pepper sauce (THB 370). Celebrate the month of joy and happiness at Loong Foong Chinese Restaurant.

When: Ongoing Where: Loong Foong Chinese Restaurant, Swissôtel Le Concorde Bangkok (●204 Rachadapisek Road, Huay Kwang, Bangkok) How much: It varies; All-You-Can-Eat a la carte lunch and dinner buffet at THB 688 More info: 02 694 2222 ext 1540

Dine Under the Stars at The Sala

What: During the cool season, The Sala’s tranquil tropical garden with a free-form swimming pool is the perfect place for relaxed alfresco dining with family and friends.

Every evening in this lush inner city oasis, diners can choose from a buffet of Western and Thai appetizers to accompany their choice of one main course dish from the grill. Cooked to order over charcoal, main course dishes include succulent wagyu rib eye, beef tenderloin, lamb chops, and a mixed grill. There are also options for lovers of fish and seafood, including salmon, tuna steaks and lobster, plus spicy and authentic Indian favorites pulled hot and fragrant from a tandoor. The poolside meal ends with a selection of irresistible desserts from the buffet. A kids’ menu is also available.

When: Daily from 7 p.m. to 10 p.m.

Where: The Sala, Sheraton Grande Sukhumvit (●250 Sukhumvit Road, Bangkok) How much: Starting THB 1,300 net per adult for one main course dish, plus a buffet of appetizers and desserts More info: 02 649 8365, dining.sgs@luxurycollection.com, www.sheratongrandesukhumvit.com

What:The Zuk Bar has introduced a Japanese izakaya menu offering an array of à la carte sushi and sashimi, including maguro or yellowfin tuna, shake or salmon, and hamachi or yellowtail, plus tempura and yakitori such as wagyu sirloin, scallops in bacon, and Australian sirloin. Bento sets include a sashimi set, nigiri sushi, and tempura sets.

When: Monday to Saturday from 5 p.m. to 1 a.m. and Sunday from noon till midnight Where: The Zuk Bar, The Sukhothai Bangkok (●13/3 South Sathorn Road, Bangkok 10120) How much: It varies More info: 2344 8888, promotions@sukhothai.com

The Sukhothai Bangkok

Japanese Izakaya at The Zuk BarWhat

January 2014 | 73

Perceiving the aromas of wine is an important step in wine tasting

The color of wine speaks about its age and vinification process

WINE TASTING: A FOLK ART AS EASY AS LOOKING, SMELLING, TOASTING, AND DRINKING. OR SO A POPULAR EXPRESSION SUGGESTS …

by Mariana Martinez

I

n Spain there is a very popular expression often sung loudly while wine glasses swirl and are raised at the centers of tables in a toast. It’s a joyful cheer that says, “Arriba, abajo, al centro y adentro” (“Up, down, center, and inside”). Today, this expression is repeated increasingly often at bars and canteens virtually all over the Spanish-speaking world, and it summarizes what—to many people’s astonishment—could be described as the complex art of tasting wine.

If we look closely at what those lines mean, we’ll see that “up” will take us to look at the color of the wine in the glass, to be able to tell how young or aged it is.

That is, knowing beforehand that a young red wine will have a more bluish color, while a white one will be markedly pale. In addition, looking at the wine with attention could reveal to us how intense the shine of its color is, its clarity and, of course,

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this could give us some more specific information about its vinification process.

Second, moving the glass “down” will allow us to place our noses in it, and thus perceive the aromas of its content more closely. The outcome of this action will be even better if, carefully and dedicatedly, we have swirled the liquid and made it touch the walls of the crystal or glass, in order to evaporate as much aroma as possible. And I’m referring to those aromas that evoke the grapes the wine is made with, the wood in which it was aged, and the complexity the wine has developed after years of aging in its bottle.

Finally, the movement of the arms that takes the glass to the “center” to toast and “inside” to drink, is an invitation to enjoy, taste, and feel the wine passing through the palate, in the mouth. It is perhaps in this territory that we all feel more comfortable, even though we might only rarely be aware

of what is going on with our taste buds. The first thing we must remember on this last stage of wine tasting is that we perceive just four different flavors in the mouth: sweet, more intense at the tip of the tongue; salty, above it; bitter, at the end; and acid, on the sides. Then there are the tactile sensations, which include the temperature at which we perceive that liquid, which can have a more or less dense and heavy feeling in the mouth besides, of course, smoothness or sharpness of its touch.

Trying to express all the information and sensations that we are able to perceive at first with the sight, then with the nose and finally, with the mouth, is the most difficult of all tasks. The good news is that to improve in this art, we can do only one thing: keep drinking with awareness and without forgetting that there is an order of “up, down, center, and inside.”

Belushi + Shutterstock

racorn + Shutterstock

WINE&DINE THE OENOPHILE

Valentyn Volkov + Shutterstock

WINE&DINE BAR SPECIALS

Beer Festival at Two Forty Eight Café & Bar

Villa Maroc Resort

What: Northgate Ratchayothin invites you to celebrate the holiday season at Two Forty Eight Café & Bar with its “Beer Festival” promotion. Enjoy ice-cold beer and a special BBQ set menu that comes in two options. Option one, the Seafood Lover set menu, includes river prawn, fish wrapped in banana leaf, etc. Option two, the Meat Eater set menu, includes beef tenderloin, German sausage, etc.

When: From now until January 31, 2014, Monday to Friday from 6 p.m. to 10 p.m.

Where: Northgate Ratchayothin (●248 Ratchadapisek Road, Ladyao, Chatuchak, Bangkok) How much: Seafood Lover Set Menu at THB 400 net; Meat Eater Set Menu at THB 450 net More info: 02 939 7949, www.northgatebangkok.com

Drinks of the Month

What: W Bangkok has launched a special promotion for wine lovers. With “Don’t Wine, Just Drink,” enjoy a wine buffet at The W Terrace, located on the 2nd floor. Plus, receive a free plate of savory cold cuts and cheeses for every two guests.

When: Ongoing Where:The W Terrace (●106 North Sathorn Road, Silom) How much: THB 550 net per person for two hours; THB 700 net per person for three hours, for red or white wine More info: 02 344 4313, www.whotels.com/bangkok

W Bangkok

Don’t Wine, Just Drink

What: Casablanca Restaurant invites you to welcome the new year with “Drinks of the Month” promotion, at Villa Maroc Resort, Pranburi.

Indulge in a selection of drinks such as Freshly Pink, a sweet coconut mocktail, and Red Paradise, a cherry brandy cocktail. Also discover the colorful decorations that inspired by Morocco’s distinctive architecture on Pranburi Beach.

When: From now until February 28, 2014 Where: Villa Maroc Resort, Pranburi (●165/3 Moo 3 Paknampran, Pranburi, Prachuap Khirikhan) How much: Starting at THB 159 net More info: 032 630 771, rsvn@villamarocresort.com, www.villamarocresort.com

January 2014 | 75

travel

DIRECTORY HOTELS

Bangkok AMARI BOULEVARD: 2 Soi 5 Sukhumvit Rd (Nana Bts) Tel: 02 255 2930, www.amari.com/boulevard AMARI DON MUANG AIRPORT: 333 Chert Wudthakas Rd, Don Muang Tel: 02 566 1020, www.amari.com/donmuang AMARI WATERGATE: 847 Petchburi Rd Tel: 02 653 9000, 02 653 9101/8, www.amari. com/watergate ANANTARA BANGKOK RESORT & SPA: 257 Charoennakorn Rd (Saphan Taksin BTS To hotel’s ferry) Tel: 02 476 0022, www.bangkok-riverside. anantara.com ATRIUM BANGKOK HOTEL: 1880 New Petchburi Rd, Bangkapi, Huay Kwang Tel: 02 718 2000-1, www.atriumbangkok.com BANYAN TREE BANGKOK: 21/100 South Sathorn Rd (Lumpini MRT) Tel: 02 679 1200, www.banyantree.com CENTARA GRAND AT CENTRALWORLD: 999/99 Rama 1 Rd (Chidlom BTS) Tel: 02 100 1234, www.centralhotelresorts. com CENTARA GRAND AT CENTRAL PLAZA LADPRAO: 1695 Phaholyothin Road, Chatuchak Tel: 02 541 1234 CONRAD BANGKOK ALL SEASONS PLACE: 87 Wireless Rd (Ploenchit BTS) Tel: 02 690 9999, www.conradhotel.com CROWNE PLAZA BANGKOK LUMPINI PARK: 952 Rama Iv Rd (Sala Daeng MRT) Tel: 02 632 9000, www.crownplazabkkk.com DAVIS BANGKOK, THE: 88 Sukhumvit 24 (Phrom Phong BTS) Tel: 02 260 8000, www.davisbangkok.net DREAM HOTEL: 10 Sukhumvit Soi 15 (Asoke Sala Daeng Sala Daeng BTS) Tel: 02 254 8500, www.dreambkk.com DUSIT THANI, THE: 946 Rama Iv Rd (Sala Daeng BTS) Tel: 02 200 9000, www.dusit.com EUGENIA, THE: 267 Sukhumvit Soi 3 Tel: 02 259 9011/7, www.theeugenia.com EASTIN GRAND HOTEL SATHORN: 33/1 South Sathorn Road (Surasak BTS) Tel: 02 210 8100, www.eastinbangkokhotel. com FOUR SEASONS BANGKOK: 155 Ratchadamri Rd (Rajdamri BTS) Tel: 02 126 8866, www.fourseasons.com/ bangkok FOUR POINTS BY SHERATON: Sukhumvit Soi 15 (Nana BTS) Tel: 02 309 3000, www.starwoodhotels.com

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Lookeast | DIRECTORY

GRAND HYATT ERAWAN: 494 Ratchadamri Rd (Chidlom BTS) Tel: 02 254 1234, www.bangkok.grand.hyatt. com

PENINSULA BANGKOK: 333 Charoennakorn Rd (Saphan Taksin BTS to hotel ferry) Tel: 02 861 2888, www.bangkok.peninsula. com

HILTON SUKHUMVIT: 11 Sukhumvit Soi 24 (Phrom Phong BTS) Tel: 02 620 6666, www.hilton.com

PLAZA ATHENEE HOTEL: 61 Wireless Rd (Ploenchit BTS) Tel: 02 650 8800, www.hotel-plaza-athenee. com

HOLIDAY INN SILOM: 981 Silom Rd (Surasak BTS) Tel: 02 238 4300, www.holidayinnsilom.com KEMPINSKI SIAM HOTEL: 991/9 Rama I Rd (Siam BTS) Tel: 02 162 9000, www.kempinski.com MUSE HOTEL: 55/555 Langsuan Rd (Ploenchit BTS) Tel: 02 630 4000, www.hotelmusebangkok. com IMPERIAL QUEEN’S PARK: 199 sukhumvit Soi 22 (Phrom Phong BTS) Tel: 02 261 9000, www.imperialhotels.com/ queenspark INTERCONTINENTAL BANGKOK: 9743 Ploenchit Rd (Chidlom BTS) Tel: 02 656 0444, www.intercontinental.com JW MARRIOTT BANGKOK: 4 Sukhumvit Soi 2 (Ploenchit BTs) Tel: 02 656 7700, www.marriot.com/bkkdt LANDMARK BANGKOK: 138 Sukhumvit Rd (Nana BTS) Tel: 02 254 0404, www.landmarkbangkok. com FENIX, LE: 33/33 Sukhumvit Soi 11 (Nana BTS) Tel: 02 305 4000, www.lefenix-sukhumvit. com LEBUA AT STATE TOWER: 1055 Silom Rd (Surasak BTS) Tel: 02 624 9999, www.lebua.com/bangkok/ MILLENNIUM HILTON: 123 Charoennakorn Rd (boat shuttle from Saphan Taksin BTS) Tel: 02 422 2000, www.bangkok.hilton.com METROPOLITAN, THE: 27 South Sathorn Rd (Lumpini MRT) Tel: 02 625 3333, www.metropolitan.com.bz NOVOTEL: 392/44 Siam Square (Siam BTS) Tel: 02-209-8888, www.novotelbkk.com ORIENTAL MANDARIN, THE: 48 Oriental Ave. (Saphan Taksin BTS to hotel ferry) Tel: 02 659 9000, www.mandarinoriental. com OKURA PRESTIGE, THE: 57 Wireless Rd (Phloen Chit BTS) Tel: 02 687 9000, www.okurabangkok.com PATHUMWAN PRINCESS: 444 Phayathai Rd (National Stadium BTS) Tel: 02 216 3700, www.dusit.com

PULLMAN SILOM HOTEL G: 188 Silom Rd (Chong Nonsi BTS) Tel: 02 238 1991/99, www. pullmanbangkokhotelg.com RADISSON SUITES: 23/2-3 Sukhumvit Soi 13 (Asok BTS) Tel: 02 645 4999, www.radisson.com/ bangkokth_sukhumvit REMBRANDT HOTEL: 19 Sukhumvit Soi 18 (Asok BTS) Tel: 02 261 7100, www.rembrandtbkk.com RENAISSANCE HOTEL: 518/8 Ploenchit Rd (Chidlom BTS) Tel: 02 125 5000, www.renhotels.com/ bangkok ROYAL ORCHID SHERATON: 2 Charoen Krung Soi 30, Siphya Tel: 02 266 0123, www.royalotchidsheraton. com SHANGRI-LA, THE: 89 Charoen Krung Rd (Saphan Taksin BTS) Tel: 02 236 7777, www.shangri-la.com SHERATON GRANDE SUKHUMVIT: 250 Sukhumvit Rd (Asoke BTS) Tel: 02 649 8888, www.starwoodhotels.com/ bangkok SIAM HOTEL KEMPINSKI: 991/9 Rama I Rd (BTS Siam) Tel: 02 162 9000, www. kempinski.com SOFITEL BANGKOK SUKHUMVIT: 189 Sukhumvit Rd Soi 13-15 (Nana BTS) Tel: 02 126 9999 www.sofitel.com SOFITEL SO BANGKOK: 2 North Sathorn Road (Lumpini MRT) Tel: 02 624 0000 SUKHOTHAI BANGKOK, THE: 13/3 South Sathorn Rd (Lumpini MRT) Tel: 02 344 8888, www.sukothai.com SWISS HOTEL: 2 Wireless Rd (Ploenchit BTS) Tel: 02 253 0123, www.bangkok-nailertpark. swisshotel.com SWISS LODGE: 3 Convent Rd (Sala Daeng BTS) Tel: 02 233 5345, www.swisslodge.com ST REGIS BANGKOK: 159 Rajdamri Rd (Rajdamri BTS) Tel: 02 207 7777, www.starwoodhotels.com

UNICO PREMIER METROLINK: 57 AsokeDindaeng Rd (Petchaburi MRT) Tel: 02 652 9000, www. unicopremiermetrolink.com VIE HOTEL BANGKOK: 117/39-40 Phaya Thai Rd (Phayathai BTS) Tel: 02 309 3939, www.viehotelbangkok.com WESTIN GRANDE SUKHUMVIT: 259 Sukhumvit Rd (Asok BTS) Tel: 02 207 8000, www.westin.com/bangkok WINDSOR SUITES HOTEL: 8-10 Sukhumvit Soi 20 (Asok BTS) Tel: 02 262 1234, www.windsorsuiteshotel. com Pattaya AMARI ORCHID: Pattaya beach Rd Tel: 038 418 418, www.amari.com Centara Grand Mirage beach resort: Pattaya 277 Moo 5 Tel: 038 301 234, www.centarahotelsresorts. com

FOUR SEASONS HOTEL CHIANG MAI: Mae Rim-Samoeng Old Road 50180 Tel: 053 298 181

DEEVANA PATONG RESORT & SPA: 43/2 Rai-u-Thid 200 Pee Rd Tel: 076 341 414/5, www.deevanaphuket.com

MANDARIN ORIENTAL CHIANG MAI: 51/4 Chiang Mai, Sankampaeng Road Moo 1 T. Tasala A. Muang Tel: 053 888 888

DUSIT THANI LAGUNA: 390 Moo 1, Srisoontorn Rd Tel: 076 362 999, dusitthanilagunaphuket. dusit.com

RACHAMANKHA: 6 Rachamankha 9, T Phra Singh Tel: 053 904 111, 053 814 521, www. rachamankha

JW MARRIOTT PHUKET RESORT & SPA: 231 Moo 3, Mai Khao Tel: 076 338 000 ext 35252, www.marriott. com

RATILANNA RIVERSIDE SPA RESORT: 33 Chang Klan Rd Tel: 053 999 333, www.ratilnnachiangmai. com

JW MARRIOTT KHAO LAK RESORT & SPA: 41/12 Moo 3, Khuk Khak Tel: 076 584 888, www.marriott.com

Hua Hin CAPE NIDHRA HOTEL: 97/2 Petchkasem Rd Tel: 032 516 600, www.capenidhra.com SHERATON HUA HIN RESORT & SPA: 1573 Pechkasem Rd, Tumbol Cha-Am Tel: 032 708 000

CENTARA GRAND RESIDENCE PATTAYA: Soi Na Jomtien 6, Moo 1, Jomtien Beach, Chonburi Tel: 038 706 407, www.cgrpattaya.com

DUSIT THANI: 1349 Petchkasem Rd Tel: 032 520 009, www.dusit.com

CAPE DARA RESORT: 256 Dara beach, Soi 20, Pattaya-Naklua Rd Tel: 038 933 888

AMARI PALM REEF RESORT: Chaweng beach road Tel: 077 422 015/19, www.amari.com

DUSIT THANI: 240/2 Pattaya beach Rd Tel: 038 425 611/7, www.dusit.com

CENTARA GRAND BEACH RESORT: 38/2 Moo 3, Bophut, Chaweng beach Tel: 077 230 500, www.centralhotelsresorts. com

GARDEN CLIFF RESORT & SPA: 220/2 Moo 5, Soi Naklua 16 Tel: 038 259 333, www.gardencliffpattaya. com HILTON PATTAYA HOTEL: 333/101 Moo 9 Tel: 038 253 000, www.hilton.com HARD ROCK HOTEL: 429 Moo 9, Pattaya beach Rd Tel: 038 428 755/9 , www.hardrockhotels.net PATTAYA MARRIOTT RESORT & SPA: 218/2-4 Pattaya beach Rd Tel: 038 412 120, www.marriottotels.com ROYAL CLIFF HOTEL: 353 Phra Tamnak Rd, Pattaya Tel: 038 250 421, www.royalcliff.com SHERATON PATTAYA RESORT: 37 Phra Tamnak Rd Tel: 038 259 888, www.sheraton.com/ pattaya/com ZIGN, THE: 555/65 Moo 5, 12 Naklua Rd Tel: 038 909 800/20, www.thezignhotel.com Chiang Mai CHEDI CHIANG MAI, THE: 123-123/1 Charoen Prathet Rd Tel: 053 253 333, www.ghm.hotels.com

Koh Samui

FOUR SEASONS KOH SAMUI: 219 Moo 5, Angthong Tel: 077 243 000

KANTARY BEACH HOTEL VILLAS AND SUITES: 64, 65 Moo2, Kukkak Tel: 076 584 700, www.kantarycollection.com MÉRIDIEN PHUKET BEACH, LE: 29 Soi Karon Nui Tel: 076 370 100, www.lemeridien.com MÉRIDIEN KHAO LAK BEACH & SPA RESORT, LE: 9/9 Moo 1 Tambol Kuk Kak Tel: 076 427 500, www.starwoodhotels.com/ lemeridien KANTARY BAY HOTEL, THE: 31/11 Moo 8, Sakdidej Rd Tel: 076 391 514, www.kantarybay-phuket. com THE NAKA ISLAND: 32 Moo 5, Tambol Paklok, Amphur Thalang, Naka Yai Island Tel: 076 371 400 WESTIN HOTELS AND RESORTS: 21/4 Moo 1 T. Rasada A. Muang Tel: 076 335 600 Krabi

SANTIBURI RESORT: 12/12 Moo 1, Maennam Tel: 077 425 031/5, www.santiburi.com

AMARI VOGUE RESORT: 149 Moo 3 Tambol Nongtalay Tel: 075 607 777, www.amari.com/vogue

THE LIBRARY 14/1 Moo 2 Chaweng Beach, Bo Phut Tel: 077 422 767-8

CENTARA GRAND BEACH RESORT & VILLAS: 420/22 Moo 2 Aonang Ao Nang Tel: 075 661 027, www.centralhoetlresorts. com

TONGSAI BAY COTTAGES & HOTEL: 84 Moo 5, Bophut Tel: 077 245 480, www.tongsaibay.co.th

SHERATON KRABI: 155 Moo 2, Nong Thale, Muang Tel: 075 628 000

Phuket

SOFITEL KRABI PHOKEETHRA GOLF & SPA RESORT: Klong Muang beach, Tel: 075 627 800, www.sofitel.com/6184

AMANPURI PHUKET: 118 Moo 3 Srissunthorn, Phuket Tel: 076 324 333 AMARI CORAL BEACH: 2 Meun Ngern Rd Tel: 076 340 106/14, www.amari.com ANGSANA LAGUNA: 10 moo 4 Srisoonthorn Rd Tel: 076 324 101, www.lagunaphuket.com

Koh Chang AMARI EMERALD COVE RESORT KOH CHANG: 88/8 Moo 4 T Tel: 039 552 000, www.amari.com/ emeraldcove

January 2014 | 77

travel

DIRECTORY RESTAURANTS

AMERICANA

ITALIAN

BOURBON ST. RESTAURANT & OYSTER BAR: Specializes in Louisiana Cajun and Creole dishes and other New Orleans favorites | 9/39-40, Soi Tana Arcade, Sukhumvit 63, Ekkamai. Hours: 7 a.m. to 1 a.m. Tel: 02 381 6801/3, www.bourbonstbkk.com

ANTONIO’S: Antonio’s The Italian Experience is situated in a pleasant little house that gives an intimate but classy feel.

Classy decor, well-trained staff, and good food | 26 Sukhumvit Soi 31 (Phrom Phong BTS).

Tel: 02 662 1001

ZUMA: Contemporary Japanese cuisine.

Fresh ingredients in their traditional and fusion Japanese food are always a draw for lunch and dinner | 159/99 Rajdamri Rd, main entrance located beside St. Regis Hotel Bangkok (Rajdamri BTS). Tel: 02 252 4707

HENRY J. BEAN’S: Tex-Mex food, beer, and fun in all-American style, complemented by drinks from a professional mixologist | Amari Watergate Hotel, 847 Petchburi Rd. Hours: 5 p.m. to 1 a.m. Tel: 02 653 9000

BISCOTTI: The first restaurant to have an open kitchen in Bangkok, Biscotti offers simple, home-style Italian food of great quality for lunch and dinner | Lobby Level, Four Seasons Bangkok, Rajdamri Road (Rajdamri BTS). Tel: 02 126 8866

KOREAN

CHINESE CHINA HOUSE: It has represented the pinnacle of Cantonese fine dining in Thailand since 1990 | Mandarin Oriental Hotel, Soi Oriental, Bangrak. Tel: 02 659 9000. Hours: 11:30 a.m. to 2:30 p.m. and 6 p.m. to 11:30 p.m.

HEICHINROU: Cantonese specialty restaurant serving an eclectic selection of new favorites and traditional delicacies | Amari Watergate Hotel, 847 Petchburi Rd. Tel: 02 653 9000. Hours: 11:30 a.m. to 2:30 p.m. and 6 p.m. to 10:30 p.m.

LIU: A gourmet Chinese restaurant offering authentic delicacies creatively presented for contemporary diners. | Conrad, 87 Wireless Rd. Tel: 02 690 9999. Hours: 11:30 a.m. to 2:30 p.m. and 6 p.m. to 11:00 p.m.

FRENCH AUBERGINE: Great for a romantic evening, serves an eclectic menu based on French and Italian cuisines | 71/1 Saladaeng Soi 1/1. Tel: 02 234 2226. Hours: 6 p.m. to 11:30 p.m.

D’SENS: French haute cuisine with expansive views over Lumpini Park | Dusit Thani Bangkok 946 Rama IV Rd. Tel: 02 200 9000.

Hours: 11.30 a.m. to 2.30 p.m. and 6 p.m. to 10 p.m.

GERMAN BEI OTTO: Nice traditional German food and good beer | 1 Sukhumvit 20. Tel: 02 260 0869. Hours: 11 a.m. to 1 a.m., www.beiotto. com INDIAN INDUS: “Best Indian Restaurant” winner from multiple publications. A contemporary Kashmiri-inspired restaurant | Sukhumvit Soi 26 (Phrom Phong BTS). Tel: 02 258 4900. Hours: Lunch and dinner, www. indusbangkok.com MAYA: Maya Authentic Indian and Bar is a stylish Indian restaurant that serves authentic Indian cuisine from the northern region. The adjacent bar offers sky-high entertainment until 1 a.m. | 29th Floor, Holiday Inn Bangkok Sukhumvit 22, 1 Sukhumvit 22. Tel: 02 683 4777

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Lookeast | DIRECTORY

ENOTECA ITALIANA: Quiet and romantic, it boasts attentive, professional service, good food, and an impressive wine list | 39 Sukhumvit Soi 27. Tel: 02 258 4386 GIUSTO: Italian restaurant and bar with clean, modern interior, elegant food, an art house cigar lounge and chef-owners who are larger than life |16 Soi Sukhumvit 23. Tel: 02 258 4321 PIZZERIA LIMONCELLO: Friendly, relaxed restaurant offering truly Italian thin-crust pizzas baked in a traditional wood-fired oven | Sukhumvit Soi 11. Tel: 02 651 0707. Hours: 11:30 a.m. to 2 p.m. and 6 p.m. to midnight (Tues-Sun) JAPANESE HONMONO SUSHI: Sushi joint on the expensive side, but worth it. Sushi and maki, such as the dragon avocado and the grilled Matsusaka beef, are recommended | 19 Thonglor Soi 23 (Thonglor BTS). Tel: 02 185 1447 AOI: A typical Japanese restaurant, Aoi offers everything from udon, sushi and teppan to its popular set menu | 4/F, Emporium, Sukhumvit Rd. (Phrom Pong BTS). Tel: 02 664 8590/2, www.aoi-bkk.com YAMAZATO: Famous throughout the world for its consistent quality, some of the key highlights of this Japanese restaurant include two teppanyaki tables and a sushi bar stocked with the seafood flown in from Tsukiji, Japan | The Okura Prestige Bangkok, Park Ventures Ecoplex, 57 Wireless Rd (Ploenchit BTS). Tel: 02 687 9000 SHINTARO: Get the finest quality slabs of sashimi, artfully hand-rolled sushi, succulent foie gras rolls, or tasty soba noodles here | Four Seasons Bangkok, 155 Rajadamri Rd (Rajdamri BTS) Tel: 02 126 8866. Hours: 11:30 a.m. to 2:30 p.m. and 5 p.m. to 10:30 p.m.

TENSUI: Fish for sushi and sashimi freshly imported from the markets of Japan; everything served is less than 48 hours old | 33 Sukhumvit Soi 16. Te: 02-663-2281

ARIRANG: The restaurants always offers quality food and service | Sukhumvit Plaza, Sukhumvit Soi 12. Tel: 02-653-0111 KONGJU: Very popular with families. Dishes are prepared authentically, in hearty servings | 2nd floor, Pathumwan Princess Hotel, MBK Center 444 Phayathai Rd. Tel: 02 216 3700.

Hours: 11:30 a.m. to 2:30 p.m. and 6 p.m. to 10:30 p.m.

MEDITERRANEAN EAT ME: A laidback restaurant with flair on the menu. Doubling as an art gallery and maintaining late opening hours that appeal to the party crowd, the 60-seater restaurant has long been known for its mellow vibe, jovial staff and Aussie-style café food.” | Convent Road (in Soi Pipat 2), Silom (Saladaeng BTS).

Tel: 02 238 0931 SIROCCO: One of the most recommended restaurants in Bangkok. Great menu and equally great views of Bangkok and Chao Phraya River | 63rd Floor, lebua at State Tower, 1055 Silom Rd (Saphan Thaksin BTS).

Tel: 02 624 9555. Hours: 6 p.m. to 1 a.m., www.thedomebkk.com SCARLETT: Scarlett Wine Bar & Restaurant is a meeting point for young executives who like to have fun and chill out. The place boasts a fine selection of wines along with tapas, imported cold cuts, and a large variety of cheeses. The menu is inspired by French chef Manuel Martinez, who has two Michelin stars and is owner of the Louis XIII Restaurant in Paris | 37th Floor, 188 Silom Rod, Bangrak.

Tel: 02 238 1991 VERTIGO: For a romantic tête-à-tête, glamorous cocktail party, or fashion launch, there is no better venue than this. Fresh grilled seafood and premium steaks. Wide selection of cocktail and drinks | 61st floor, Banyan Tree Bangkok 21/100 South Sathorn Rd. Tel: 02 679 1200. Hours: 5 p.m. to midnight, www.banyantree.com SEAFOOD SEAFOOD MARKET: One of the oldest seafood restaurants in the city, popular with tourists | 89 Sukhumvit Soi 24. Tel: 02 261 2071. Hours: 11:30 a.m. to midnight SPANISH RIOJA: Known for imported fresh ingredients from Spain. Specializing in northern Spanish cuisine | Ploenchit Rd (Chidlom BTS). Tel: 02 251 5761/2. Hours: 6 p.m. to 11 p.m.

TAPAS CAFÉ: The first authentic Spanish tapas bar in Bangkok. Not a Spanish “theme bar” but an innovative tapas bar serving both traditional and modern tapas dishes | 1/25 Sukhumvit 11. Tel: 02 651 947. Hours: 11 a.m. to midnight, www.tapasiarestaurants.com STEAKHOUSES ARTUR’S: From the man behind many of Bangkok’s finest steakhouses comes his most personal project; great martinis and steaks at lower-than-average prices | 9 Soi Tonson, Ploenchit Rd. Tel: 02 658 6288. Hours: Daily 11:30 a.m. to 2 p.m. and 6 p.m. to 11:30 p.m.

MADISON: Bangkok’s best charcoal grilled steaks in this high-end steakhouse with the quality and creativity expected from the Four Seasons | G/F, Four Seasons Bangkok, 155 Rajdamri Rd (Rajdamri BTS). Tel: 02 250 1000 NEW YORK STEAKHOUSE: New York– caliber steakhouse, with the food, service, and refinement expected from its namesake city | JW Marriott Hotel Bangkok | 4 Sukhumvit Rd, Soi 2. Tel: 02 656 7700 PRIME: Watch your steak caramelize in the wood-fired oven or take in the fantastic Chao Praya River view as the sun goes down | Millennium Hilton Bangkok Hotel 123 Charoennakorn Rd. Tel: 02 442 2000. Hours: 6 p.m. to 11 p.m.

THAI BAAN KHANITHA & GALLERY: Winner of more than 10 “Bangkok’s Best Thai Restaurant,” awards this tea room serves high-quality authentic Thai food in a traditional atmosphere | 36/1 Sukhumvit 23.

Tel: 02 258 4128. Hours: 11 a.m. to 2 p.m. and 6 p.m. to 11 p.m., www.baankanitha.com BLUE ELEPHANT: Another great Thai restaurant whose menu includes classics and innovations for the future. Old World ambience enhances the dining pleasure | 233 South Sathorn Rd (Surasak BTS). Tel: 02 673 9353. Hours: 6:30 p.m. to 11:30 p.m., www. blueelephant.com CABBAGES AND CONDOMS: Established in part to support the activities of PDA with several locations around Thailand, this restaurant offers a pleasant dining experience | 6 Soi 12, Sukhumvit Rd. Tel: 02 229 4611 Hours: 11 a.m. to 10 p.m., www. cabbagesandcondoms.co.th

BO.LAN: By drawing on the abundance of natural resources and incorporating the geographical diversity that Thailand offers, the restaurant actively strives to serve Thai food at its very best, taking full advantage of the fresh and seasonal produce available | 42 Soi Pichai Ronnarong Songkram Sukhumvit 26 (Phrom Phong BTS). Tel: 02 260 2962 NAHM: Awarded the prestigious “World’s 50 Best Restaurants” (Top 32) and “Asia’s 50 Best Restaurants” (Top 3), Nahm is a place both for serious gourmets and for those who desire to learn more about authentic Thai cuisine | 27 Sathorn Rd | Metropolitan by COMO Hotel, Bangkok. Tel: 02 625 3388 LONG TABLE: This restaurant is famous for both its food and for its stunning 25th-floor view and trend-setting interior featuring a 25-meter-long table and contemporary video art | 48 Column Tower, Sukhumvit 16 (Asok BTS). Tel: 02 302 2557 BARS APOTEKA: There are now two Apotekas in Bangkok. The first is a unique, fivechambered bar on Sukhumvit Soi 11 that was designed in to evoke the essence of an Old World apothecary shop from the turn of the 19th century. A new branch has opened in Thonglor | 33/28 Sukhumvit Soi 11 (Nana BTS). Tel: 083 720 5586 CLOUDS: Clouds is praised by many for its shisha and great cocktail menu | 251/1 Seenspace Center, Sukhumvit 55 Rd (Thonglor BTS). Tel: 02 185 2365 SPEAKEASY: The atmosphere merges an internationally inspired food-and-drink concept with Asian influences. Encompassing the entire 24th and 25th floors and comprising a number of different types of watering holes: Long Bar, Terrace Bar, The Blind Pig cigar lounge, a rooftop bar, The Lawn, as well as a boardroom and three private rooms (“It’s Personal”, “Private Affair,” and “Never Tell”) | 24th & 25th floors, 55/565 Hotel Muse, Soi Langsuan (Chitlom BTS). Tel: 02 630 4000 CLUBS CONCEPT CM2: Long-running favorite in the Siam Square area, and dubbed by many as a top nightspot. | Novotel Bangkok on Siam Square, Siam Square Soi 6 (Siam Square BTS). Tel: 02 209 8888. Hours daily: 6 p.m. to 2 a.m.

TAPAS: One of Bangkok’s oldest clubs, it has lasted for a reason. Multi-story club with different DJs playing on each floor; be sure to check out the rooftop area | 114/17-18 Silom Soi 4 (Saladaeng BTS). Tel: 02 632 7883 Hours: 8 p.m. to 1 a.m., www.tapasroom.net Q BAR: Once notorious for crowds but has started to turn around its image and continues to bring in top-flight DJs and afterparties | Sukhumvit Soi 11 (Nana BTS). Tel: 02 252 3274 Hours: 9 p.m. to 2 a.m. daily, www.qbarbangkok.com LEVELS: Peripherally attached to Aloft Hotel, this high-end club is accessible by a separate set of elevators that lead to the sixth floor and an enormous, high-ceilinged room whose centerpiece is a circular, glowing bar with a jazzy LED chandelier overhead. There are house-heavy DJs every night, with the occasional visiting big deal international act | 6/F, Aloft Hotel, 35 Sukhumvit Soi 11 (Nana BTS). Tel: 082 308 3246 LIVE JAZZ BAMBOO BAR: Home to some of the more refined jazz music in Bangkok | Oriental Bangkok 48 Oriental Ave 02 659 9000 Hours: Mon-Fri, 11 p.m. to 1 a.m., Sat-Sun, 11 p.m. to 2 a.m., www.dininginthailand.com FAT GUTZ: Innovative cocktails, chic decor, and surprisingly good fish and chips | 264 Thonglor Soi 12 Sukhumvit 55 (Thonglor BTS). Tel: 02 714 9832 Live music 9 p.m. to midnight, www.fatgutz.com IRON FAIRIES: Antique factory with live metal-crafting, a wine bar and a restaurant | 394 Thonglor Rd Sukhumvit Soi 55 (Thonglor BTS). Tel: 084 425 8080, www.theironfairies. com LOUNGES NEST: Wonderful little rooftop bar on the top of the @ Le Fenix Hotel. Situated in the midst of Suk 11, yet feels intimate and relaxed | 33/33 Sukhumvit Soi 11 (Nana BTS). Tel: 02 654 6935, www.thenestbangkok.com THREE SIXTY: One of the more stunning views Bangkok has to offer high up on the 32nd floor of the Millennium Hilton Hotel with panoramic views of the Chao Praya River | 123 Charoennakorn Rd Klongsan (Free shuttle from Saphan Taksin BTS). Hours: 5 p.m. to 1 a.m. daily

CELADON: A bit pricey, but the menu offers great selection that is inventive without being ridiculous | The Sukhothai Hotel, 13/3 South Sathorn Rd. Tel: 02 344 8888, www. sukhothai.com

MIXX: Discotheque Bangkok All night dance lounge featuring house and hip hop rooms | 973 President Tower, Room B06-B10 in the basement of the Intercontinental Hotel (Chitlom BTS). Hours: 10 p.m. to late

ABOVE ELEVEN: Above Eleven is a great place to start a night of carousing and partying on Sukhumvit 11. Enjoyable eating experience and cool atmosphere | 33/F, Fraser Suites, Sukhumvit 38/3, Soi 11(Nana BTS). Tel: 02 207 9300

MAHANAGA: High-end, relaxed al fresco experience. Serves high0quality classic Thai dishes with a subtle fusion twist | 2 Sukhumvit Soi 29. Tel: 02 662 3060. Hours: 11:30 a.m. to 2:30 p.m. and 3:30 p.m. to 11 p.m.

SPASSO: An Italian restaurant by day; nightclub with live band at night. A favorite of older expats, tourists, and others who like a more mature night out | Grand Hyatt Erawan, 494 Rajdamri Rd (Chitlom BTS). Tel: 02 254 1234. Hours: 6 p.m. to 2 a.m.

WHISGARS: Whisgars presents the largest collection of single-cask whiskies in Asia, along with premium hand-rolled cigars of exceptional quality, all amidst refreshingly modern surroundings | 16 Sukhumvit 23, Bangkok (Sukhumvit MRT). Tel: 02 664 4252 January 2014 | 79

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