The BigChilli April 2020

BARGAIN TIME! Opportunities in Bangkok’s second-hand business market have never been better

P

rices of small and medium businesses for sale already plummeting, creating some rich pickings for investors taking a long-term view of prospects for the Thai economy.

Brokers say that the asking prices of going concerns like restaurants, bars, pubs, small hotels and hostels have dropped significantly since the COVID-19 virus outbreak.

“There’s never been a better time to buy a business,” said one of Bangkok’s most experienced brokers. “Bargains are everywhere and more are coming.

“Last month I sold a European restaurant in Bangkok for under 50% of the listed price. The buyer, also from Europe, has got a great deal.

“A bar in the Central Business District was last week reduced from 5.5 million baht to just 3.5 million baht. That’s potentially another fantastic deal – if you’ve got the money,” he cautioned.

Among the other bargains right now is a recently refurbished pub in the CBD and a go-go in Nana Plaza, which has been reduced in price from 12 million baht to just two million baht. Nightlife areas like Nana have been told to close under the new government lockdown of Bangkok.

Restaurants have also been forced to shut until the middle of this month, or maybe longer, depending on the effectiveness of the new regulations.

Meanwhile, brokers are witnessing a big increase in the number of businesses for sale. “It’s an unusual situation which will see a correction in the not too distant future. For now, though, it’s bargain time,” remarked one middleman.

PUBLISHER Colin Hastings editorbigchilli@gmail.com EDITOR Nina Hastings ninabigchilli@gmail.com SALES & MARKETING MANAGER Rojjana Rungrattwatchai sendtorose@gmail.com ACCOUNT EXECUTIVE Thana Pongsaskulchoti thanabigchilli@gmail.com ACCOUNTING MANAGER Janjira Silapapairson janbigchilli@gmail.com ART & PRODUCTION Arthawit Pundrikapa PHOTOGRAPHY AP CONTRIBUTING WRITERS Drew McCreadie, Maxmilian Wechsler Zoe Evans, Jessica Weber and Ruth Gerson

TheBigChilliMag

Contents

6 NEWS 8 BEYOND BANGKOK 12 HOME DELIVERIES 16 BEAUTIFUL RESTAURANTS

30 PROFILE 36 CYCLING JAPAN 48 EXPAT SPORT 62 DIPLOMAT

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The BigChilli Co., Ltd., 8/2 FMA Group Building, 3 floor, room 301, Convent Road, Silom, Bangrak, Bangkok, 10500.

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No part of this magazine may be reproduced or transmitted in any form without prior written permission from The BigChilli Co., Ltd. The opinions and views of the writers are not necessarily the views of the publishers. All details are deemed correct at the time of print, the publisher, the editor, employees and contributors can not be held responsible for any errors, inaccuracies or omissions that may occur. The editor reserves the right to accept, reject or amend any submitted artwork, photographs, illustrations and manuscripts.

The BigChilli welcomes unsolicited contributions but assumes no responsibility for the safe-keeping or return of such materials damaged or lost in transit.

The BigChilli Co., Ltd., 8/2 FMA Group Building, 3rd floor, room 301, Convent Road, Silom, Bangrak, Bangkok, 10500. ☎ 02 635 5085, ☎ 081 358 1814 Fax: 02 635 5086 :thebigchillimagazine@gmail.com :thebigchilli.com

Business Mart Restaurants and bars for sale in Bangkok Sukhumvit CBD Bar Restaurant This is a very profitable business and seller can prove figures. Located in a busy area with large amount of daily foot traffic. 130 sqm (inside and outside).

Rent: 190,000 baht per month.

Sale price: 5.5 million baht.

Italian restaurant Turnkey business in Bangkok ready for takeover. Restaurant has 5-star reviews on all social media platforms. Indoor and outdoor seating with a capacity for 60 pax. The kitchen is fully equipped and well maintained. The 5-storey shophouse has space for private functions. Located in busy area.

Sale price: 2.3 million baht.

French restaurant in Sukhumvit Beautifully decorated French fine dining restaurant located in a popular and busy Sukhumbvit soi. The owners have spent 20 million baht in decorations and fitting out this restaurant. It has been successfully run since 2016. 120 seats.

Size over 650 sqm. Rent 270,000 baht per month.

Sale price: 9.8 million baht.

Large restaurant premises in Sukhumvit Available to lease as a going concern. Alternatively can be converted into a nightclub or bar. Prime position in Sukhumvit in the heart of Bangkok’s nightlife area. Long lease. Building is 340 sqm and parking for 10 cars.

Sale price: 7 million baht.

Pub and restaurant in CBD Recently fitted out at a cost of three million baht, this popular venue has a wide customer base and attracts business day and night. Rent is 450,000 baht per month, which includes three million baht in deposits, so the asking price of 5.5 million baht is effectively 2.5 million baht for a nine year lease.

For more information, contact thebigchillimagazine@gmail.com 6

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Centara Grand at Central Plaza Ladprao

STAYCATIONS & MATES RATES

Centara Grand at Central Plaza Ladprao Bangkok is celebrating its 37th hotel anniversary on April 23, 2020 and is offering a ‘Stay 2 Pay 1’ promotion exclusively available to residents of Thailand who plan to stay in Bangkok on both leisure and business.

Guests can book and stay from now until July 31, 2020 for Deluxe room at only Baht 3,700 net per room per night excluding breakfast and get the second night as complimentary. The special rate is available exclusively for Thai residents and expatriates holding Thai working permits only and I.D. is required upon arrival.

Rate is inclusive of tax and service charge. Blackout dates may apply and the offer is not available to groups of 10 or more rooms and cannot be combined with any other special offer. Other terms and conditions apply.

To take advantage of this attractive promotion, guests can call +66(0) 2541 1234 ext. 4116-9 or email cglbreservation@chr.co.th and quote ‘2For1’

Holiday Inn Hua Hin

Holiday Inn Resort Vana Nava Hua Hin will make your wedding dreams a reality. Visit us during Sabuy Wedding Festival 2020 at Royal Paragon Hall at Siam Paragon and learn why we’re one of the most talk-about wedding venues in Hua Hin. We’ll be at the festival and ready to answer all your questions on Saturday the 14th and Sunday the 15th of March from 10.00 a.m. to 7.00 p.m. Find us at booth no.

68.

Let us help you plan an enchanting wedding day. Our diverse packages include Western and Asian religious ceremonies as well as Thai engagement and water pouring ceremonies.

Special offer: reserve one of our wedding packages during Sabuy Wedding Festival 2020 and receive complimentary one-night stay in Holiday Inn Suite along with other discount and additional privileges in the tallest building in Hua Hin. From Baht 150,000 only.

For more information, please ring: Khun Juthamas Boonrat, call 032-809-999 or e-mail: jutamas.boonrat@ihg.com

Staycation at Bangkok Marriott Hotel Sukhumvit

Bangkok Marriott Hotel Sukhumvit has launched its attractive Staycation Package from now until June 30, 2020, with rates starting from Baht 4,200 ++ per night for two persons.

Relax by the pool, visit the spa during the day and enjoy the evening with spectacular 360-degree Bangkok views at the award-winning Octave Rooftop Lounge & Bar. Exclusive package includes; • Daily buffet breakfast at 57th Street • Complimentary 3-course Thai set dinner at 57th Street • Complimentary two signature cocktails at Octave Rooftop Lounge & Bar • Spa credit valued at THB 500 net • Guaranteed late check-out until 4:00 pm • 20% discount on food & beverage, spa & laundry Terms and conditions apply. For more information and reservation, please visit www.bangkokmarriott.com

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Beyond Bangkok Superb Thai creations at Panwa House, Cape Panwa Hotel, Phuket Enjoy an evening dinner of great Thai food in a beautiful antique Sino-Portuguese house called Panwa House on the palm-fringed beach at Cape Panwa Hotel, Phuket.

The restaurant features delicious and creative Thai signature dishes using only premium ingredients and market-fresh local produce. Everyday (18.30-23.00 hrs.) from now until 30 April 2020.

Enjoy full-flavour Thai signature dishes featuring Rock Lobster with Sweet and Sour Chilli Sauce (Baht 450++); Crab Meat with Minced Chicken, Cooked in Its Own Shell (Baht 280++); Rice Vermicelli in Fish Curry Crab Sauce (Baht 240++); Deep-fried Marinated Chicken Wrapped in Pandanus Leaf (Baht 200++); Stir-fried Prawns Topped with Curry Paste (Baht 260++); Smoked Shrimps with Spicy Shrimp Paste Served with Vegetables (Baht 200++); and Sea Bass Fillet with Straw Mushroom, Lemongrass, Galangal and Chilli Sauce (Baht 340++).

Moreover, you can enjoy the Unique Thai Dinner Set Menu in the style of Southern or Central Thai Cuisine at only Baht 1400++ per set.

Contact Cape Panwa Hotel, Phuket Tel: +66 (0) 7 639 1123-5 or visit our website at www.capecollection.com

Figs at Hyatt Regency Hua Hin is back with new look, new menu and a “Taste of Italy”

Recently renovated Figs, with its modern and elegant casual interior, oozes with charm, with comfy sofa chairs, and warm lighting to create a relaxing ambiance. You may also choose to dine al fresco if you love the feel of a gentle breeze.

With a new Italian chef at the helm, the new menu brings together dishes from all over Italy, especially from the southern region of Puglia, including Antipasti, Pasta & Risotto, Pizza, Meat and Seafood dishes.

The menu is built around classic comfort food cooked with ingredients that are imported from Italy as well as local produce.

“Taste of Italy” is held every Tuesday from 6:30 pm to 10:30 pm offering a culinary trip around Italy without leaving Hua Hin. The buffet menu includes a carving station featuring the famous Italian Spit-Roasted Pork Porchetta from Lazio.

Artisan breads include cold-proofed Ciabatta, Whole Wheat and Focaccia. Baht 999++ per person.

Tel: +66 (0) 32 521 234 | Fax: +66 (0) 32 521233 | huahin.regency@hyatt.com 91 Hua Hin - Khao Takiap Road, Hua Hin, Prachuap Khiri Khan, Thailand, 77110

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Sunday Brunch at Centara Grand Mirage Beach Resort Pattaya

Sunday Brunch at Centara Grand Mirage Beach Resort Pattaya serves Alaskan king crabs, Fin de Clair oysters, a foie gras station, Sushi & Sashimi station, a carving station with roasted rib eye, delicious curries, stir-fires, and an expansive dessert station. Live entertainment with magician and fun for the kids & free access to the waterpark. Prices only Baht 1,299 net for an adult per person including soft drinks, juice, coffee & tea and child between 6-12 years old for Baht 649 net per person Children below 6 years eat free.

Additional Baht 499++ for free flow wine and beer for three hours. Open 12.30 – 15.30 hrs. at Coast Beach Club & Bistro.

Tel. +66 (0)3871 4981 or email to irdcmbr@chr.co.th

Top Indian chef joins Angsana Laguna Phuket

Every Tuesday to Sunday for dinner throughout April, Centara Grand Beach Resort & Villas Hua Hin invites all local connoisseurs of Japanese cuisine to visit Hagi Japanese restaurant for its latest ‘A New Japanese Flair’ promotion.

Created by the restaurant’s talented culinary team, led by an experienced Japanese Sous Chef, Narongsak Thongchue, the new à la carte selection presents innovative creations such as Calamari teppanyaki in shoyu-sake broth, a perfect Western-inspired dish for seafood lovers with added tastes from mellow Japanese shoyu and Sake.

Also on the menu are Seared baby seabass and Mirin-shoyu steamed snowfish.

Angsana Laguna Phuket, a luxury resort located on the shores of Bang Tao Bay in northwest Phuket, had appointed Indian Chef Pravin Gayke to its culinary team.

Well-versed in the art of authentic Indian cuisine, Indian native Chef Pravin has already catered his first Indian wedding bride, groom, and guests with an array of aromatic, savoury Indian dishes.

Destination weddings with an Indian twist are a specialty of Angsana Laguna Phuket.

The Angsana Thali Set is served with a choice of Seafood including Tandoori Tiger Prawns or Tawa Fish for Baht 995++, Meats including a Boti marinated lamb kebab and Lal Mirch Ka Chicken Tikka for Baht 975++, or a Vegetarian option featuring Bharwan tandoori grilled stuffed potato and Paneer Tikka grilled cottage cheese for Baht 890++. Classic accompaniments such as Dal Makhani, Raita, Aloo Matter, Chana Masala, Jeera Rice and Gulab Jamun are also available.

Angsana Laguna Phuket also offers the Angsana Thali a la carte selection which allows guests to enjoy smaller portions of favourite Indian dishes such as Chicken Tikka for Baht 300++, Tawa Fish grilled with Indian spices for Baht 400++, and Vegetable Jhalfrezi for a mere Baht 250++.

Open 17.00 to 22.30 hrs. Prices start from Baht 280++. For more information or reservations, please call +66 (0) 3251 2021.

Contact reservations-lagunaphuket@angsana.com or tel +66 76 358 500.

Japanese culinary flair at Hagi at Centara Hua Hin

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Review

Michelin-starred R-HANN introduces ‘Summer Samrub’ – a delicious new menu to thrill the senses Chef Chumpol promises a Thai dining experience of the highest quality in a beautiful restaurant with ‘social distancing’ between tables

B

angkok is now recognized as a genuine international city, yet surprisingly there’s only a handful of truly elegant and sophisticated Thai restaurants that live up to this global stature.

One of those is R-HANN, a Thai fine dining restaurant on Thonglor (Sukhumvit 55) whose excellence has caught the attention of the world with a two-star rating by Michelin. That’s an incredible achievement given that this beautiful venue has only been open for two years. It also speaks volumes of its overall excellence.

R-HAAN was founded by Piti Bhirombhakdi and his business partner, Chumpol Jangprai, a talented chef who has spent his entire career perfecting the art of Thai cooking.

Chef Chumpol is passionate about his work and together with his team is committed to the sourcing and selection of the freshest and finest of ingredients. Through skillful preparation, clever seasoning and time-honored cooking methods, these ingredients are transformed into superlative culinary creations. Add in the immaculate presentation of each dish, plus service that’s friendly and attentive but never intrusive, and the net result is a remarkable dining experience with food that Chef Chumpol describes so eloquently as the “Wisdom of Thai Cuisine.”

Overseas visitors will relish this rare opportunity to be introduced to

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Thai food of such amazing quality.

For sure, some of the ingredients and tastes will be unfamiliar, but that’s the exciting part of dining at a restaurant of this calibre. It’s a delicious world of discovery as you get to know and appreciate the incredible variety and amazing complexity of Thai cuisine.

And if you want to know more, R-HAAN’s knowledgeable staff will be happy to explain.

Right now, Chef Chumpol is welcoming the mid-year season with his Summer ‘Samrub’ – a traditional tasting menu comprising of eight courses that represent Thai fine dining at its very best. It’s definitely an occasion not to be missed.

This time of the year brings forth a bounty of colourful and exotic foods from the different regions of Thailand. These include Thai herbs promoting good health, which are particularly abundant during the summer months and are used extensively throughout the Royal Thai Cuisine served at R-HAAN. Chef Chumpol’s summer samrub utilies recipes that follow the basic tenets of Thai cooking. These consist of the five senses: shape, taste, smell, sound and feel. And that’s not all.

These are combined with eight key flavours: sour, sweet, creamy, salty, bitter, spicy, zesty and astringent. The result is simply sensational.

The menu: Amuse Bouche • Sing Buri Triple Cooked Sun Dried River Fish Mixed with Sugar and Deep Fried Shallots served with Watermelon • MA HOR: Fresh “Hom Suwan” Pineapple Morsel topped with Minced Pork and Peanut Appetizer • Traditional Siam Ruby Pomelo Salad from Nakhon Si Thammarat • Fish Noodle Pad Thai wrapped with Gotu Kola Leaf • 18 Months Fermented Fish and Thai Herbs Baked with Cheese served with Homemade Prawn Crackers • 30 Days Dry Aged Buriram Angus Beef grilled with Salt, Fish Sauce, Black Pepper and “Hua Rua” Bird's Eye Chili Sauce

“Our summer samrub is a ‘Symphony of Thai Taste’ featuring a bounty of rich and memorable flavours of the season,” explains Chef Chumpol. “It’s the perfect introduction to the Thai culture for local as well as overseas diners.”

R-HAAN’s spectacular main dining area is elegantly furnished and spacious, creating an ambiance that’s both warm and sophisticated.

In accordance with current health regulations, the restaurant is imposing “social distancing’ between tables.

R-HAAN’s Summer Samrub Diners can enjoy their choice of appetizer, followed by six meticulously prepared and presented main courses, with a selection of desserts to complete a superb dining experience.

Wine pairing is available and includes some remarkable wines.

Each dish is served on ceramic bowls and dishes that have been painstakingly hand-painted as replicas of the tableware that graced the Royal Palace dining tables during the Rattanakosin era.

Daily from 18.00-23.00 hrs.

Call : 095-141-5524 , 064-194-6416 Email : reservation@r-haan.com www.R-HAAN.com

Sorbet Main Course • Traditional Tom Yum Soup with King River Prawns and Fresh Thai Herbs • Betong Chicken Consommé with Turmeric • Ancient Thai Copper Pod Curry “Kaeng Khe Lhek” with Sea Grouper • Korat Wagyu Beef Short Rib Green Curry and Fresh Chili • Spicy Mango Chili Paste and Grilled Shrimp with Smoked Coconut • 18 Months Spicy Roasted Fish Paste served with Fried Sun-Dried Grouper with Ban Dung Fleur De Sel • Stir-Fried Wild Boar with Spicy Curry and Chanthaburi Cardamom Shoots • Aromatic Organic Jasmin Rice and Ubon Ratchathani Germinated Brown Rice Dessert • Egg Custard with 110 Days Harvested Esarn Pumpkin • Lampoon Black Garlic and Fresh Milk Ice Cream • Roasted Mango Sticky Rice with Banana Leaf served with Mahachanok Ok Rong Mango Sauce

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Eat well, ea

The following Bangkok restauran

Hungry Hub Hungry Hub, the buffet app in Thailand, has just expanded its service to include "value set meal" takeaway / delivery covering more than 70 restaurants, starting from 399 Baht / set.

This project is to help restaurants during COVID-19 shutdown. They include well known restaurants like Arno's, Boon Tong Kee, Penguin Eat Shabu, Rod Dee Ded The Steakhouse and W Hotel (Kitchen Table).

Fixed delivery fees of 50 Baht of up to 8km. Order at www.hungryhub.com

Centara Grand at Central World We have put together a special menu for food delivery which consists of Thai & Western comfort food - starting today Price: THB 88 net for one food box including 1 free “GOOD” water Delivery: Free delivery within 1 kilometer radius THB 20 per any additional kilometer (minimum order of 2 food boxes) Operating time: 7am – 10pm (every day) Telephone number/hotline: 02-100-1234 Ext: 5988 Centara Health Check: With every food order we provide a reference card of the Chef who prepared the food to illustrate that she/he is perfectly healthy and that he has not travelled outside of Thailand since 31 December 2019.

Centara Delivery Team: We have set-up a dedicated team of individuals who are only in charge of the guest’s food delivery. All of the employees body temperature is checked before coming to work every day.

In addition we have a record of their travel history to ensure they have not visited any risk countries. They were all thoroughly trained on relevant COVID-19 practices. All of our kitchens & food preparation areas, kitchen utensils & pans are cleaned and sanitized frequently throughout the day.

STAYING WELL – is our priority!

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Bawarchi Restaurant The legendary queen of all curries Butter Chicken and Kashmiri Rogan Josh plus a whole lot more.

Delivered from our kitchen fresh to your home.

Call us now and leave the rest to us.

FREE delivery AND 20% off from our usual menu prices Call 026567357 or 0618140088

at at home

nts have home delivery services:

Hard Rock Café

Iron Star Chef 2 Go R-HAAN provides the exclusive service "Iron Star Chef 2 Go", Order food directly to your house.

R-HAAN can deliver its Thai-Chinese Samrub, meticulously prepared and in a variety of menus.

Samrub Thai (Summer Samrub) By Chef Chumpol Jangprai Amuse Bouche • Sing Buri Triple Cooked Sun Dried River Fish Mixed With Sugar and Deep Fried Shallots Served with Watermelon • MA HOR: Fresh “HOM Suwan” Pineapple Morsel topped with Minced Pork and Peanut Appetizer • Traditional Siam Ruby Pomelo Salad From Nakhon Si Thammarat • Fish Noodle Pad Thai Wrapped with Gotu Kola Leaf • 18 Months Fermented Fish and Thai Herbs Break with Cheese serve with Homemade Prawn Crackers • 30 Days Dry Aged Buriram Angus Beef grilled with Salt, Fish Sauce, Black Pepper • Nakhon Nayok Sweet Plango and Organic Orange Peel Sorbet Main Samrub • Traditional Tom Yum Soup with King River Prawns and Fresh Thai Herbs • Betong Chicken Consommé with Turmeric

• Ancient Thai Copper Pod Curry “Kaeng Khe Lhek” With Sea Grouper • Korat Wagyu Beef Short Rib Green Curry and Fresh Chili • Spicy Mango Chili Paste and Grilled Shrimp with Smoked Coconut • 18 Months Spicy Roasted Fish Paste served with Fried Sun Dried Grouper with Ban Dung Fleur De Sel • Stir-Fried Wild Boar with Spicy Curry and Chanthaburi Cardamom Shoots • Aromatic Organic Jasmine Rice and Ubon Ratchathani Germinated Brown Rice Dessert • Egg Custard with 110 DaysHarvested Esarn Pumpkin • Lumpoon Black Garlic and Fresh Milk Ice Cream • Roasted Mango Sticky Rice with Banana Leaf served with Mahachanok Ok Rong Mango Sauce For the "A La Carte", please feel free to ask for more information or make an order within this menu.

R-HAAN will start to deliver the "A La Carte" on March 30, 2020 onwards.

Order & Information, add LINE : @ ironstarchef2go R-HAAN Thai Samrub Call : 095-141-5524 Chinese Cuisine Call : 091-407-5687 Order Online Delivery (*Chinese menu only) : Get, Line Man, Grab Food Delivery Hours : 9:00am - 6:00pm

We cook for you. You stay at home for us!

Delivery/Self-pickup/ Drive-thru are open and ready to serve you safely.

Operation hours: 11.00 – 20.00 Delivery by Line Man >> click https:// wongn.ai/nj3d0 (When ordering over 1000 Baht, you can order only one dish via Line Man app and order other items directly with us).

Order directly via our LINE >> Line Official ID: @hardrocksiam or Call 02-658-4090 (11.00-20.00) Location: Siam Square Soi 11

TOKIOJO Order delicious meals from ToKioJo through Lineman, GET and Foodpanda every day from 10.0020.00!

Or 20% off every menu when order direct from https://tokiojo.com/delivery/

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Gourmet Primo

Panini Mafia

FOOD SAFETY is very important in this situation. Please be assured of our consistent quality applied to every food delivery.

Gourmet Primo is an affiliated company of Bangkok Air Catering.

Our high standard production plant has achieved HACCP/GMP and HALAL certificate, providing quality food and services to airlines, VIP Lounges and hospitals.

Gourmet Primo can deliver ready to eat food as well asrozen food that can be stored for 3-6 months.

You can order our food via the following: Foodpanda, Grabfood, Lineman And also via our own online delivery system if you live outside rage of above delivery partner.

https://grazie.foodie-delivery.com/#/home Open 11:00am - 10:30pm every day. Our shop with outdoor seating is at: 251/2 Unit 2D M Place on Thonglor Soi 13 Tel: 0950594610 https://m.facebook.com/paninimafia/

Please call 065 713 9856 to order or via Facebook: Gourmet Primo.

Pathumwan Princess Hotel Dusit Gourmet Takeaway and Delivery Service Dusit Gourmet has three outlets open at Saladaeng, Ratchadamri and Srinakarin to serve residents in these districts, and we welcome your food orders for takeaway or delivery from 10am to 8pm daily.

Free delivery within 1 km of Baan Dusit Thani @Saladaeng, Dusit Suites Hotel Ratchadamri or Dusit Princess Srinakarin. Get 10% off for takeaways.

For orders, please call our hotline 02 200 9009 or send us a LINE message @ baandusitthani 14

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Kongju Korean Restaurant and Terrazza Italian Restaurant is offering selection of Speciality Meal Boxes that can be ordered on Line@PPrincess or by calling 02 216 3700 ext.20100. Call your regular delivery service, such as Grab, Food Panda, Lalamove or Lineman, to arrange collection. There are six meal box choices available, three from each of the restaurants: Kongju 1. BBQ Pork Belly with Kimchi Fried Rice, Cucumber Kimchi and Black Beans THB 180 nett 2. Pork Bulgogi with Steamed Rice, Kimchi, Bean Sprouts and Black Beans THB 150 nett 3. Fried Chicken with Garlic and Chili, Fried Tofu, Sesame Rice with Kimchi, Bean Sprouts and Black Beans - THB 150 nett * All Kongju options include Seaweed Soup & Korean Cookies Terrazza 1. Grilled Seabass with Tomato Cream Sauce and Mixed Salad - THB 180 nett 2. (Vegetarian option) Vegetable Lasagna, Italian Garlic Bread, Mixed Salad THB 150 nett 3. Beef Lasagna, Italian Garlic Bread, Mixed Salad - THB 180 nett

TAMNANTHAI BLUNOS Enjoy culinary specialties from Blunos at home! Chef Martin Blunos brings you the very best in comfort food takeaway; simply pick your favorites from a range of delectable choices including Lobster Roll, Triple BBBurger, Blunos Club Sandwich, Peking Duck Pizza and more, and savour Chef Martin’s freshly prepared delicacies in the comfort of your own space.

Takeaway orders available every day from 12.30-21.00 hrs. (Timing may be subject to change based on current circumstances) To place your order, please call 02210-8100 or contact us via Facebook messenger.

Follow us on www.facebook.com/ BlunosBangkok

-15% OFF ALL MENU- FREE DELIVERY within ChidlomPloenchit-Nana-Asoke area.

Other addresses should call Grab or self pick-up the order.

We routinely inspect our staff’s body temperature and follow proper hygienic kitchen clean-up and rinsing cooking utensils with boiling water during all food preparation of food.

Our kitchen opens from 10.30; last orders will be at 21.00 (This might be change day-by-day) 0972123205 or 026569428 Line@ : https://lin.ee/AYAE9ov

Stage Bkk Stage, a casual fine dining French & global-inspired restaurant by Chef Jay and her talented brigade of exL’Atelier de Joel Robuchon staff has a delivery menu with many sumptuous dishes, such as Truffle Hot Dog (650 Baht), Capellini Abalone (390 Baht), Homemade Chittarra Pasta Black Truffle (800 Baht), Carabineros / Hang rice (1,200 Baht), Picanha (850 Baht), Australian Wagyu Rib Eye A4 (1,550 Baht).

Delivery service available everyday 11.00 am – 8.00 pm.

Place your order at 02-0025253, 083-623-4444 or Line ID: stagebkk

See us your home delivery service for free promotion in the BigChilli at editorbigchilli@gmail.com TheBigChilli

15

Dining

Beautiful Restaurants

Urbani Truffle Bar & Restaurant

Urbani graces the top level of Sathorn Square. This Truffle’s Kingdom is an Italian masterpiece. Start with the truffle soup and make your way through their impressive menu.

Choose a perfect corner to admire the bright lights from Iconsiam and the Thonburi side of Bangkok.

Watch the traffic and sky hugging towers, or better yet, aim a level above and soak in the canopy of stars on a clear night. Maybe a plane or two will fly by too...

Call 02 233 1990 for the best tables

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In this monthly column, The BigChilli celebrates restaurants in Thailand that excel in their design as well as their cuisine. Dining in beautiful surroundings is regarded by many as a key element in their choice of restaurant for lunch or dinner. It sets and maintains the mood for a memorable dining experience — and is often the main reason for a return visit. The purpose of this photo feature is therefore to pay homage to those owners who have invested in creating a Beautiful Restaurant for the pleasure of Bangkok’s diners.

BigChilli

Beautiful

R E S TA U R A N T S

KOI

With plush sofas and tables dotting the expansive floor-toceiling windows, Koi Restaurant & Lounge blesses all their diners with sweeping vistas of our cosmopolitan metropolis.

Beautiful art pieces are displayed elegantly and private rooms are also available.

Koi is a destination in itself for A-listers who appreciate the finer things in life. @koirestaurantsathorn Call 02 036 8899 for reservations

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Glass Onion Seafood & Grill

Glass Onion, a new restaurant on Charoen Rat road, not far from Bangkok’s ‘Street of Art’ at Charoenkrung, is set in a house that been converted into homey style dining venue and overseen by Chef Tum Chatchapon Anantachart.

With 20 years’ experience behind him, Chef Tum cooks great Seafood, Chinese food, Thai food and some European dishes.

Glass Onion Seafood & Grill 3689/3 Thanon Charoen Rat, Bang Khlo, Bang Kho Laem, Bangkok 10120 Open Daily Sun - Thu 11.00 – 22.00.

Fri - Sat 11.00 – 23.00.

Facebook : GLASS ONION Bkk Instagram : glassonion.bangkok Email : glass.onion.bkk@gmail.com

New on the

scene Hot new restaurants, bars & cafés in Bangkok

The Market Restaurant @ Mercure Bangkok Sukhumvit 24

The Market Restaurant at the newly opened Mercure Bangkok Sukhumvit 24 serves local and international cuisine. Highlights include Kurobuta Pork Tenderloin with roasted pumpkin and Stir Fried Pork Kimchi The Market Restaurant Mercure Bangkok Sukhumvit 24 Call : 02 659 2888

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Open Now

The Biggest Flagship Store in Thailand

At 1st Floor, The Market Bangkok

See You Central Chidlom

Sukhumvit Road

Erawan Shrine

Chidlom Station

Chidlom Road

Gaysorn Village

Soi Phetchaburi 32 Pratunam Pier

Phetchaburi Road

Ratchadumri Road

Central World

Saen Saeb Canal The Platinum Fashion Mall

Transportation to see us BTS

Bus

Chidlom Station R Walk Exit 6

Bus no. 2, 13, 14, 17, 204, 504, 505, 511, 513, 514, 54, 73, 73ภ, 77, 79

Personal Car

Public Boat

Ratchadumri Road / Chidlom Road / Phetchaburi Road

Pratunam Pier

More information. Call 02 209 5050

Why cooking as a career?

Cooking is like being scientist and artist at the same time.

Being a chef means a lot of hours on your feet, but I love it. Cooking is my passion.

Biggest influence on your career?

Childhood memories cooking with mother and grandmother.

Meet the MAMA DUU

Chef

Executive Chef

Best early kitchen experience?

Main kitchen at the Shangri-La Bangkok.

Worst kitchen experience?

When there’s no planning and no communication.

Best meal you’ve ever had?

Grandma’s Panaeng beef and massaman beef

What’s your cooking philosophy?

Being clean, honest, and use the best ingredients sustainable if possible – and cook with love.

What’s your signature dish?

Massaman beef cheek, and grilled rib eye in panaeng curry sauce.

Favorite cookbook?

None. My cookbook is my mother, grandmother and previous chefs.

Most difficult ingredient to cook with?

None.

How do you keep in touch with latest food trends?

Connections, TV and Instagram.

Have you ever created an entirely new dish?

Yes, Fried fish with Chinese black olive and Thai chilli paste.

Greatest achievement to date?

Sustainable project for Thai cuisine at Plaza Athenee Bangkok.

Famous people you’ve cooked for?

HRH Princess Maha Chakri Sirindhorn.

Who would you like to cook for?

Homeless people

Utensils you can’t do without?

Hand and knife.

Most influential chef?

Chef Thibault Chumenti.

Music you listen to while cooking?

Yanni, Mozart Metallica symphony no 40.

Best advice you’ve ever received?

Love yourself, love your job, keep walking, and be honest.

What’s your favourite dish to cook for yourself?

Fried rice with grilled avocado, mixed beans and vegetables.

Favourite dish cooked by someone else?

Grilled cheese salad from Istanbul Marriott Sisli.

Which restaurant above all others would you like to work for?

Pirom Thai cuisine, Intercontinental Hua Hin, of course.

If you weren’t a chef, what would you be?

Scientist, artist.

What’s next for you?

My own small coffee café with 10 great dishes from me, plus live drawing in front of the café lol.

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Chef in focus ■ Chef Mama Duu Explore every delicious dimension of Thai cuisine with Chef Jasvir Sanghera (Chef Mama Duu), a spirited lady chef with a deep love and respect for the national dishes who practices her art and craft at Pirom Restaurant, InterContinental Hua Hin Resort.

As someone who always strives to do better, Jasvir picks up coveted prizes along the way. There was the Silver Medal she won at the Culinary Art Exhibition, her appointments as Honorable Chef presiding for Thai Airways International and the Tourism Authority of Thailand, and her Bronze Medal in fruit carving at IFHS. And she still found time to satisfy the rigorous standards of the Society of Public Health Inspectors, Singapore.

Review

New York Steakhouse, a Bangkok legend All the flavors, flair and energy of The Big Apple with beautifully prepared steaks, chops, seafood specialties and great wines

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S

teakhouses have always occupied the upper ranks of a city’s dining scene. It’s a reflection of the outstanding quality of their basic ingredients and the expertise of their chefs, of course, but also a recognition of a raft of other factors invariably expected of such a restaurant, from décor and atmosphere to service and reliability. Get it wrong and you don’t last. But when you get it right, you become a legend.

Such is the case with the New York Steakhouse at the JW Marriott Bangkok. Around for two decades, this classy restaurant with its unique mood has certainly stood the test of the time. Its unchanging dark wood furniture, handsome oversized chairs and magical photos of American cities evoking images of a traditional Manhattan steakhouse remain as popular as when it first opened.

In Bangkok’s revolving door of restaurants, New York Steakhouse show it’s not always necessary to change the furniture or decoration to be loved.

Over the years, the restaurant’s menu has continually evolved, thanks to access to new and better products, as well as different cooking techniques and culinary inventions. Today, Executive Chef Kevin B. Thomson from England ensures New York Steakhouse’s reputation is upheld with his passion for culinary excellence and eye for detail. He loves nothing more than explaining to diners the merits of his meats and offering recommendations.

Underneath it all, though, New York Steakhouse remains true to origins – a restaurant serving premium cuts of USDA certified, grain-fed meat from Australia, Japan, New Zealand and the US and cooked with care for

absolute perfection. That’s not all, of course. Also served are some interesting local options and fresh seafood specialties.

One of the restaurant’s amazing Martinis is a great way to start a meal here. Then enjoy a big freshly baked bread presented in four different flavors, followed by a traditional appetizer or two like Clam Chowder, Shrimp Cocktail, House-smoked Salmon and Caesar Salad. Do try the Grilled Hokkaido Scallops served with a truffle sauce and the pan-fried Foie Gras with Port wine sauce. They’re outrageously delicious. Another must is the Baked US Lobster filled with mushrooms and cheese.

Now it’s time for the restaurant’s main attraction – its sensational steaks, all cooked to perfection and to your preference. The choice is a carnivore’s delight and includes US Prime Beef, Black Angus, Prime Porterhouse and Chateaubriand; Australian Wagyu grain-fed beef as Tenderloin, Striploin and Rib Eye; and Japanese Matsuzaka Beef Kagoshima NY Striploin. Alternatively, have a look at the trolley for beef of the day, and have it sliced the way you like it best.

For a table of three or four, order the 1kg Spice Rubbed Australia Tomahawk Wagyu Roast Beef. All kinds of side orders are available, including potatoes in four styles, baked cauliflower cheese, and steamed mushrooms and broccoli. If you need advice, the restaurant’s famously friendly and knowledgeable staff can help.

To complete this outstanding dining experience, don’t miss one of the utterly irresistible desserts: Baked Alaska flambe, Cheesecake, Key lime syrup pie, and heavenly ice cream from Café Buongiorno.

The wine list is long and impressive.

New York Steakhouse, recognised by Michelin 2018, 2019 and 2020, is truly a legend in Bangkok - Colin Hastings Location: 2nd Floor, JW Marriott Bangkok. Open 06:00 pm – 11:00 pm Reservation: Tel: +662 656 7700. Online reservation (opentable): https://bit.ly/2NeUPfn

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Dish

Month of the

Slow roast US black Angus beef short rib

Sautéed vegetables

Homemade BBQ sauce

Its meaty beef ribs (grass-fed) Chef in focus Chef Alexander Thomas Kral Executive chef Hospitality executive with almost 30 years of work experience in culinary field at international 5-star hotels in Europe, Africa, Middle East and Asia, chef Alexander loves to spend his leisure time exploring culinary world for more inspiration about his new menu ideas. He currently runs 9 dining outlets including Chatuchak Cafe for the international buffet and all-day dining and Blue Sky rooftop restaurant and bar, the chic rooftop venue with urban bistro dining and wine bar at Centara Grand at Central Plaza Ladprao Bangkok Centara Grand at Central Plaza Ladprao Bangkok 1695 Phaholyothin road, Chatuchak, Bangkok 10900, Thailand | +66 (0)2 541 1234 ext 4101 | fb_office@chr.co.th

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Guest review by

Wine with Indian delights at Indus

Bangkok Beefsteak & Burgundy

â– A few months have passed since we last visited Indus as a Club but we received the same warm welcome previously extended in 2018. There has been some remodelling at the restaurant and the private room can accommodate as many as twenty to thirty guests.

Our 15 diners sipped a sparkling flavoursome Domaine Pinon Vouvray Brut NV (Loire, France) and enjoyed the tasty amuse bouche that came with it. This Chenin Blanc is from made from grapes from old vines and spent over 18 months on lees in the bottle lending complexity and depth to the style.

Our starters were assembled in pairs: Khumb Galouti (a finely minced Button Mushroom Kebeb) and Charcoal Barbequed Tandoori Creamy Broccoli (an Indus signature dish) and closely followed by KebabE-Malai (boneless chicken marinated in yogurt, cheese, coriander, and lime) and Tandoori Tiger Prawn.

Arnot Roberts Chardonnay Watson Ranch 2017 (Napa Valley, CA) accompanied this course and once again our Winemaster (Thomas Boedinger) earned praise from Wine Spokesman Alex Fisken for successfully matching grapes and spices for each course. Watson Ranch

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proved to be an excellent wine once it opened up with flavours of apricot, chamomile, dried flowers, sage and dried pear all laced together.

Food Spokesman Thomas Nowak is no stranger to Indus and once more was not in any way disappointed. A second signature dish Raan Sikandrai (7 hours slow cooked Pulled Leg of Mutton) was perhaps the most popular dish of the day but on offer also were Laal Maas (spicy Meat Curry from Rajasthan), Butter Chicken (charcoal smoked Chicken Tikka simmered in tomato gravy), Khate Baingan (baby Eggplant cooked with spiced onion, tomato and yoghurt), Daal Makhani, Lucknowi Murgh Dum Biriyani, and assorted Indian breads and salads.

Most moved on after the starters to drink Glaetzer Anaperenna (aka

Godolphin) 2009 (Barossa Valley, SA). Parker had awarded it 94 points and said “Blended of 76% Shiraz and 24% Cabernet Sauvignon, this Shiraz Cabernet presents a very deep purpleblack colour and pronounced aromas of black cherries and blackberries with an undercurrent of coffee, aniseed, damp loam, chocolate, cloves and menthol plus a hint of cedar. Very crisp, full and rich on the palate, it has firm very finely grained tannins, commendable concentration and a long bramble fruit finish. Drink it now to 2022+." It was much appreciated.

After all this richness the desserts of Gulab Jamun (deep fried Reduced Milk Dumplings) and Pistachio Kulfi (Indian Ice-Cream flavoured with pistachio) were almost an anti-climax but they came with Mullineux Syrah 2015 (Swartland, South Africa) which turned out to be an excellent choice.

It took us several more hours before wending our way home but not before Thomas Nowak had the opportunity to thank on our behalf the management and staff for their excellent service and culinary skills.

Indus: #71, Sukhumvit soi 26, Bangkok 10110. Tel: 086-339-8582 www.indusbangkok.com

General Manager

After a lifetime in hotels, retirement beckons for Sheraton Grande’s Richard Chapman – but he’s not saying when!

Bangkok’s longest serving GM looks back on a career shaped by family tradition

By Colin Hastings

I

n an industry renowned for chopping and changing its senior managers with bewildering regularity, the reign of Richard Chapman as General Manager of the Sheraton Grande Sukhumvit for the past 20 years is really quite amazing. By a fairly wide margin, he’s now the longest serving GM in any of Bangkok’s five-star hotels.

Long gone are the days when Bangkok hoteliers were awarded favorable long-term contracts that helped some of them to attain celebrity status on the local social scene.

Legendary GM Kurt Wachtveitl, who spent 40 years at the Oriental, naturally comes to mind, but he wasn’t alone; many of his peers also became household names. By comparison, sadly, the majority of today’s GMs are reclusive bureaucrats who are rarely seen greeting guests in their hotel’s public areas.

It’s a phenomenon that’s not lost on Richard. “The role of a general manager has changed so much in recent years. It’s more business focused than in the past, and less about the hospitality side of management,” he says. “Most hotels are owned by big corporations, so they’re only interested in the bottom line, which is perfectly understandable.”

In his case, however, old habits die hard, for you don’t get far in the Sheraton Grande without bumping into him. His understated style relies on “management by walkabout” and he dislikes spending too much time behind a desk. Instead, he prefers to talk with colleagues, and to meet guests in person to find out what can be done to enhance their stay experience.

Richard has also witnessed the loosening of ties that once bound the city’s five-star GMs together. In the past, members of this elite group would meet regularly over dinner to discuss business, which invariably but probably quite innocently led to an exchange of inside stories about each other’s hotel.

“That rarely happens nowadays,” adds Richard.

“Meetings of general managers tend to be discouraged because of anti-trust regulations.”

But these changing times probably won’t bother him for much longer. At 74, retirement is surely imminent, though he’s not telling when.

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When that day comes, it will bring down the curtain on a long and distinguished career spanning more than 50 years in at least nine countries.

His life as a hotelier seems to have been preordained, with five generations of Richard’s family being involved in the hospitality business, starting with his great, great, grandfather back during the Austro-Hungarian Empire who ran an inn, helped by his son.

His grandfather continued the tradition and reached the pinnacle of the profession as the general manager of two of the world’s most distinguished hotels – the Waldorf Astoria in New York and the Savoy in London, earning fame in the latter by being the first GM to decorate a hotel ballroom with floating gondolas as a special feature for a high society event.

Richard’s father, who came from the former AustroHungarian Empire, immigrated to England in the mid-1930s and eventually became the managing director and major shareholder of the Imperial in Torquay, one of only two five-star hotels in the UK back in the 1950s.

It was here in this famous Devonshire seaside town that Richard was born and schooled.

After leaving university in London, Richard joined Hilton in 1970 as a food and beverage trainee, and subsequently became the F&B manager at both the Kensington and Stratford upon Avon Hiltons.

Three years later, he got his first “real break” with his appointment to the hotel chain’s headquarters in New York as assistant director of F&B development worldwide.

In 1976, he moved to Hong Kong as area director of F&B for Asia-Pacific. Working under Ken Moss, a key figure in Hilton’s expansion in this part of the world, Richard spent the next four years gaining valuable insight into the region’s exciting challenges.

Richard’s second “break” came, when in 1980 he was appointed as general manager of the Manila Hotel, where he recalls a frightening moment. “When we had a shootout in our hotel. So we had to put up signs telling guests to deposit their firearms with our staff before entering the bar.

A couple of times I had a gun pointed at my head.”

Richard’s Asian odyssey continued in 1988 when he teamed up with Robert Burns, founder of the Regent chain of hotels, and opened both the Regent of Taipei and the Regent of Kuala Lumpur.

Having earned a reputation for taking on tough assignments, he was approached by the Shangri-La group to become its vice president for sales and marketing in Indochina. Success in this role led to his first post in Thailand as GM of the company’s flagship Bangkok property, which was ailing at that time.

“The hotel was losing market share, I was told to urgently turn it around. I cut expenses and reduced the workforce

from 1,200 to 800 employees, and built up a strong presence in the MICE market and provided one million baht sponsorship to help launch the Thailand Incentive & Convention Association (TICA). “One year later, the Shangri-La doubled its profit” he notes proudly.

But rather than keep Richard in Bangkok, where he had performed so successfully, Shangri-La insisted he move back to Hong Kong to run their Kowloon property as well as take on an area responsibility. But he and his family missed Thailand and in particular the warmth of the Thai people so he left the company to take up his present job at the Sheraton Grande Sukhumvit, a Luxury Collection Hotel, Bangkok.

This proved to be a defining moment for the property and under his leadership it was transformed into one of Bangkok’s leading five-star hotels. Throughout his tenure the hotel has consistently won industry awards and clocked up an impressive figure of over 60% of returning guests. It was also the first hotel to have a direct connection to the BTS Skytrain system and was the pioneer of the Sunday brunch concept, now a popular feature throughout Bangkok.

Despite a well-deserved reputation, Richard is modest about his accomplishments. “The focus must remain on the guests and my associates. It is this that distinguishes a truly outstanding one from a good hotel. After all, we are in the hospitality business and engagement with our guests is the key”, he says. When retirement finally comes, Richard is clear where and how he will spend it. “My wife Romana, who is Austrian, and I own a house about 30 minutes outside of Salzburg in an area reminiscent of scenes from the movie the “Sound of Music”. “Romana already spends most of her time in Europe, and we both love gardening and trekking.

But we want to have a base here in Thailand as well.”

The couple also plan to spend more time with their children. Stefan, their 35-year-old son has his own law firm in Yangon, while daughter Hannah-Sophie, 33, is an equine surgeon in the U.K. Richard’s personal approach extends beyond the confines of Sheraton Grande Sukhumvit and he is known for his humanitarian work. Over the years, he has initiated numerous events at the hotel, raising funds for many worthy charitable causes and is also the Thailand based director of “Hands Across the Water”, a charity, providing a life and opportunity for underprivileged and orphaned Thai Children in homes across Thailand.

Renowned throughout the industry for his professionalism, Richard is one of the last old-style GMs in Asia who leave their mark on a hotel through sheer hard work, dedication and genuine loyalty. That retirement is certainly well-deserved.

The role of a general manager has changed so much in recent years. It’s more business focused than in the past, and less about the hospitality side of management.

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The lady’s done it all

Once famed for her beautiful silk clothing, Khun Khanitha Akaranitikul is today an acclaimed restaurateur. Agneta Bekassy De Bekas talks to her former business colleague and friend to find out how she’s achieved so much

O

n a trip to Bangkok in 1989, my husband and I were strolling around in the Oriental Hotel and stopped in front of a boutique with the most colorful, feminine Thai silk dresses on display.

My husband said I must go in and try on a dress, but I hesitated as I felt that, unlike a typical Thai woman, I didn’t have the requisite slim waist that suited such an outfit. He still convinced me it was worth taking a look inside the shop, and so we did.

There were so many beautiful dresses and in a rainbow of colours. Nevertheless, I decided to try on a few and, to my delight, they actually fitted me. It turned out that Khanitha, the name of the designer and shop owner, had European sizes. It was hard to choose between all these beautiful outfits, but I selected a few dresses.

As I was trying on the clothes, my husband asked the sales woman for the owner, and a few minutes later he was on the phone with Khun Khanitha herself. This resulted in a meeting the next day at her office on Suriwongse Road.

I recall walking into this combined office and shop on thick elegant wall-to- wall carpeting. Like everything else, it was luxurious. Khanitha appeared, a friendly woman with a soft voice and sharp brain. And before I knew it, I had become her wholesaler/agent for Khanitha Design in Switzerland. My husband was happy, and I was overwhelmed and wondering how it would work out.

I had experience with importing garments from Sweden to Switzerland and this was potentially similar, including the fact that deliveries would never arrive on time.

Khanitha gave me a specific date when my first collection should arrive at Zurich Airport. I couldn’t help smiling to myself, and thinking Sure - we’ll see….”

Never in my life did I believe the collection would arrive on that day, but it did. During the next 10 years I successfully imported her garments, and not one delivery

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came too late or was wrong in any detail. This shows that this lady knows what she is doing. We enjoyed great cooperation over that period, we got to know each other well and became good friends. To this day, we stay in contact and I continue to follow her incredible life, through its ups and downs, though mostly ups.

Khanitha is best known in Bangkok as the owner of several restaurants, though she also has two river cruisers.

So, how did she go from being a successful fashion designer and owner of seven boutiques, a sewing factory with more than 400 employers, to become a restaurant owner?

Once Khanitha’s ex-husband announced he was giving up his jewelry business to become active partner in the company, Khanitha decided to step away. Not long after the brand Khanitha Thai Silk disappeared from the market and unfortunately I lost my business in Switzerland.

For those who know Khanitha, it was clear that she would not just sit back and feel sorry for herself. As expected, she soon launched a restaurant, even though she had no previous F&B experience. But using her mother’s recipes, she believed the venture couldn’t go wrong. And she was right.

An old house on Sukhumvit Soi 23 was for lease and Khanitha decided to rent it. Then she went to northern Thailand to search for interior design ideas to create a cozy, welcoming atmosphere in her first restaurant, Baan Khanitha.

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It didn’t take long for her to receive her first award for genuine, well-cooked Thai food. This restaurant was soon followed by more. On busy Sathorn Road, she took over a huge restaurant that had never really attracted enough customers, redecorated it, employed new staff, added a collection of paintings from a monk and opened for business. Of course, it became a great success. Nowadays this 250-seat restaurant is almost always fully booked, especially at festive celebrations like Christmas or New Year’s Eve. More restaurants followed, all successful and busy from the first day.

How does she do it? Khanitha is a born business woman and is dedicated to everything she does. Taking big loans from the banks is not her way; she prefers to pay cash up front. She is smart, she thinks before she goes ahead and she has a great reputation, is honest, and is living testimony to the path to wealth and success.

A while back, she decided to build a river cruiser capable of preparing all the dishes on board. Today she owns two such boats. Based outside her restaurant at Asiatique, they take guests on a two-hour ride up and down the Cha Phraya River.

One menu is offered and includes many delicious dishes, all served in a beautiful way. The impressive wine list on board is the same as in the restaurants, with bottles from France and the New World.

Her latest project is a restaurant at Iconsiam. Here she negotiated long and hard before getting the right spot on

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the 4th floor. Elegantly decorated, it has a terrace with magnificent views over the river.

All the vegetables, fruits and spices (fresh herbs) served in her restaurants are grown in her estate in Khao Yai, and delivered to her outlets weekly.

When not working, which is seldom, Khanitha is a dedicated grandmother, a warm hearted mother, a sister and sometimes a golfer. Occasionally you get lucky and see her in one of the restaurants, and she’s always ready for a chat.

One thing is for sure, whatever this lady does, it turns out well. That the name Khanitha features prominently on the Bangkok map is no real surprise. She’s a force to be reckoned with.

Profile

Popular local musician on hecklers, the Hobbit song

by Leonard Nimoy, and the romantic moments when he gets to play Unchained Melody

Profile

Lee Shamrock Name: Lee Shamrock.

Age: 39. Been the same age for the last 22 years.

Born and brought up: In my parent's house.

Family: I was raised an only child, which really annoyed my sister.

Education: Yup. Where do you live? Bangkok.

Profession: Troubadour.

First job: MacDonalds.

What instruments can you play? Kazoo, Comb with paper, Hornucopian dronepipe (among others - ed).

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When did you first become interested in music? I was about five years old and there was this cute girl next door who I wanted to impress. I think she was 16 or so.

Do you write music? Yes, I write the best music in the world but no one wants to hear it.

Who are your all-time favorite musicians? Justin Bieber, Yoko Ono, Leonard Nimoy (ever hear his Hobbit song?

Awesome! The video is great too!).

How long in Thailand? 22 years, 3 months, 17 days.

What brought you to Thailand? A big jet airplane.

What’s keeping you here? Gravity.

Your first gig in Thailand? Delaney's, Soi Convent.

Where can we see you play? Nowhere due to the Chinese Plague.

Favorite music venues to visit and enjoy the show?

Father Ted's Irish Pub, Hua Hin. What kind of music do you normally play? Polka, Klezmer!!

Do you ever play traditional Irish ballads? Lots of 'em, often.

Any difficult audience requests? The most difficult song I play is ‘You'll Never Walk Alone’. Lots of chords!

My favorite song is American Pie. Fortunately, just about everyone in the world can sing along to the chorus.

Any music you’d like to play but doesn’t work with local audiences? Just about anything I play will work at one time or another. The song ‘Taxi’ by Harry Chapin is one of my favorites but it's long and not a lot of people here know it.

An expat from the US who I knew for a couple of years, but had never seen me play, came into the pub and requested Taxi. I played it. He said, "That's impressive". He left and never came to see me play again, even though he lived in the neighborhood.

Ever faced hecklers? Love 'em!

Best compliment you’ve ever received as a musician?

Someone once gave me a hundred dollar bill. Another time a group of people were sitting at the back of the pub all evening. When I finished one of guys came to the stage and said, "That was really good. Where's your iPad or your tablet?". I said I don't have one. He said, "You can't just KNOW ALL those songs."

When not performing, how do you relax? This is a family magazine.

Strangest or funniest moment in Thailand? A ladyboy joined me on stage playing tambourine. I played ‘Stand By Your man,’ The first line of the song is "Sometimes it's hard to be a woman". S/he turned to me and said, "No it isn't."

Anything else? A young couple from Finland were in the pub and when I took a break the guy came up and asked me if he could propose marriage to his partner on the microphone. I introduced him to the audience saying he had something very important to say. With his bottle of beer in one hand he took the microphone in the other, looked over at his girl sitting at the table, and yelled, as if angry, "ANNA! WILL YOU MARRY ME?" She stood up, picked up her bottle of beer, guzzled it, slammed the empty bottle on the table and yelled back, "YES!" I asked her to come up and kiss him and slow dance.

As I played Unchained Melody they held each other close, swaying back and forth and I realized she needed another beer. While playing I asked the staff to bring her a beer so they both had one as they danced romantically.

I had another marriage proposal by a young guy who said, "Jennifer, We've known each other a long time, and we've been boyfriend and girlfriend for two years now, and you've been bugging me for the last few months

ever since you got pregnant so I guess it's about time we got married. So, will you marry me?" She was laughing so hard and finally said yes. I played Unchained Melody as they danced.

Yet another proposal was made at a pub where I was playing. The guy wanted to propose at the romantic restaurant at State Tower but they wouldn't let him in because he was wearing shorts. He asked me to make the proposal for him while he sat at the bar with his girl and presented her the ring. She said yes, and I played Unchained Melody as they danced.

I was quiz master at a pub and a friend asked me to make his proposal a quiz question. It was the final question of the round and I walked over to where they were sitting, looked at her and said, "Question number 10. Will you marry that guy?" as he presented her the ring. It took a moment for her to figure out what was happening and then she said, "Of course!"

Your favorite getaway destination in Thailand? My room.

Most interesting person you’ve met in Thailand? Paul Watson of Tropical Murphy's on Koh Samui. Great guy!

Great publican.

And the most boring / irritating? Paul Watson of Tropical Murphy's on Koh Samui.

Beer or wine? Or Guinness? My drink is a Dirty Ho. If you don't know what it is you need to come and see me play.

Any recommendations for improving the local music scene?

Yes, but I can't play that often, I'll lose my voice.

What’s next for you? If I survive the plague... during normal times I'm at The Australian Pub on Sukhumvit, Soi 11 every Tuesday, 9 to midnight.

The Clubhouse, Sukhumvit Soi 23 the 1st and 3rd Fridays of the month from 8 to 11 pm. Weekends at Father Ted's Irish Pub in Hua Hin.

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Two wheels

Two wheels over Japan After watching two games of rugby in Kyoto and Tokyo in last year’s Rugby World Cup, Bangkok expat Andrew Macpherson stayed on in Japan to explore the country’s deep south by bike. Apart from tackling numerous grueling mountain rides, his epic 18-day journey also involved constant and sometimes fruitless searches for overnight accommodation.

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Day 1. (15th Oct) 8.30 am start and I’m off on the coastal road to Ibusuki and on to Yamagawa, a 54 km ride from where I catch the ferry over to Nejime, which is a 50-minute crossing. On arrival, I decided to go to the most southerly point at Cape Sata, a 35 km ride from the ferry.

Having watched the sun dropping in the sky, I figure it’s time to find a hotel. At 105 km and just as darkness is falling, my front tyre has a puncture. It’s quickly pitch black.

This is where the roadside drink vending machines come into their own, by providing a much needed floodlit area to fix a puncture.

Puncture now fixed with a new inner tube, and with information from a local who stopped at the drink vending machine, who had advised me that the only place to find accommodation was by going 20 km back down the mountains I’d already climbed, or maybe about 40 km in the opposite direction.

Since I hadn’t spotted any accommodation in the previous 20 km, I opted for the road ahead and cycled off into the darkness, although I had lights on my bicycle at this point. A wrong turn at a junction found me on a track that petered out into a sandy beach, so a bit of backtracking was called for. Eventually with 153 km cycled that day I arrived in a town, where at about 11.30 pm the only sign of life was a lit window at a launderette. The bench in front of the window was to be my accommodation for my first night of the cycling trip, not quite what was planned. But with a rechargeable front light that had run out of power at least three hours earlier, I deemed it too dangerous to continue riding down more mountains without being able to see the roads.

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Two wheels

Day 2. (16th Oct) 5.50 am start and my first stop was about 10 km down the road at the convenience store in Kinko, where the previous evening’s missed dinner and this morning’s breakfast was consumed. Then it was off and following the coastal road to the ferry at Sakurajima.

This coastal route 224 brought me immediately below the most active volcano in Japan and the volcanic ash left me constantly needing to clear the grit out of my mouth as I’m cycling. Wearing glasses helped to protect my eyes, but they still were becoming irritated with the ash. Whenever I rode on a pavement or on any track that wasn’t well used that day, my tyres left a trail in the ash. It definitely can’t be a healthy environment to live in, but it is a natural environment nonetheless. Fifteen minutes after boarding the ferry and I’m already disembarking and with a booking made I’m soon heading to my hotel in Kagoshima City, located about 200 m from where I’d stayed two nights earlier. Just 75 km covered that day.

Day 3. (17th Oct) 8.30 am start and I’m heading off on the coastal road (Rte 10) which for the first 35 km has me riding in the area that’s also blanketed in volcanic ash from Sakurajima. I then get into the mountains and decide to try to make it to Miyakonojo, which is 76 km from my start point. After reaching Miyakonojo I had to cycle a further 20 km before I could find a hotel with a no smoking room.

Day 4. (18th Oct) 10.00 am start with the rain retreating to a light drizzle and then I’m off heading over the mountains towards the city of Miyazaki. At some point during the day I decide to book a room ahead of my arrival so at least I will be guaranteed a bed, even though I don’t know what the terrain will be like. My hotel in Nobeoka represents a 139 km ride for that day.

Day 5. (19th Oct) 9.45 am start and I decide that Saiki located just 66 km away is my destination. Not too many mountains and I’m in Saiki in the early afternoon and find a room at the first hotel I go to. I’m feeling so energetic I then go out for a 10 km ride around the city on my bicycle, just to remind me how nice it is to ride without the weight of my luggage on board.

Day 6. (20th Oct) 8.00 am start I head off over the mountains (or at least through the mountains) towards Oita and then start to check the apps for hotel availability.

The rooms are ridiculously priced, some four or five times the usual rate. I was soon to realise why - the place is filled with foreigners here to watch the Rugby World Cup. England had played Australia the previous day and Wales were playing France later that day. I continued on my way and headed for Buzen. Going over the mountain from Rte 10 over Rte 24 was a most exhausting 343 m climb in the midday heat, taking me almost three quarters of an hour just to cover a 4.6 km stretch of a 7.4% gradient hill. I eventually arrived at Yashitomi after cycling 138 km and easily found a hotel for the night.

Day 7. (21st Oct) 10.15 am start and I ride on the road running parallel to the coast before heading to Kanmon to make the crossing to Shimonoseki. Problem was when

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No rooms availab

It’s midnight and lone cyclist An Day 10. (24th Oct) 9.15 am start, which saw me pedaling along the north west coast of Western Japan (Japan Sea coast of Shimane prefecture), where I cycled from Masuda to Hamada, a distance of just 42 kms. I was planning to continue to the city of Oda, which was a further 65 km along the coastline, however the weather was against me and I made a decision to head inland in search of better weather.

I picked the city of Kake located 65 km inland as my destination for the night, thinking it’s the same distance as I’d planned to ride anyway, and set off in that direction. The weather didn’t improve, but at least I’d no longer be battling the headwinds coming off the Sea of Japan I’d been experiencing along the coastline.

At one point during the days ride I saw a sign that read ‘Alps’ and a roadside temperature reading showing that it was 12° which when soaking wet from the rain and an additional drenching coming from almost every passing vehicle, (such things happen when traveling on roads with deep surface water, or streams running down the mountainous roads) made for a less than enjoyable day’s cycling.

However, I was still in good spirits as I knew it would soon be over, counting off the kms covered as I neared my destination city of Kake. Having cycled up a mountain with an elevation of over 700 m, I was able to enjoy the downhill ride, albeit a rather cold ride.

Next thing I’m arriving into Kake and and it’s just starting to get dark. Time to get onto the Agoda app and find a hotel for the night. Because of the foul weather, this is the first time since early in the day that I fetch my phone out of my waterproof pannier bag. Unfortunately the phone is damp and it seems the battery isn’t good. Switching over to a new battery, I find it’s the phone that is wet and not working.

I think ‘never mind, and dip into the other pannier bag and retrieve my backup phone, which I had safely stowed away at the bottom of the bag with a fully charged battery. Opening the other bag I discovered that everything is damp and as I reach to retrieve the phone realise that there’s at least 50 mm of water in the bag and the phone is fully submerged.

That’s my backup phone gone.

Having now lost my ability to use a booking app to find a room, and unable to use the Google trans-

ble, so it’s a launderette for me!!

ndrew, now shivering from the cold, can’t find a place to stay late app to assist with my enquiries, I set out to just ride around the town/city in search of accommodation. After a fruitless search I’m now feeling very cold, and shaking with the cold. Then I see a light at a workshop at the back of someone’s house and ask for assistance. The kind guy can see I’m not in good shape and fetches me a chair to sit on while telling me to wait while he jumps in a truck to go and see if he can find someone who can assist me.

Ten minutes later he arrives back and tells me to follow him down the road to the school where the English language teacher is waiting to assist me.

She then asks the name of the place I’m looking for, and upon learning I don’t actually have anywhere, she discusses my situation and then informs me that there’s actually no accommodation in this town! However, there is a place about 20 km back up the mountain road that I’ve just come down, but don’t worry, this gentleman will give me a lift with my bicycle in his truck back up to the top of the mountain.

Being so wet and cold I’m now thinking, what if it’s the same tomorrow and I have to come down that mountain in the morning in the cold rain? At this point I ask what is the next town further down the mountain that would have accommodation.

They tell me it’s 38 km to Hiroshima, but advise against it because of the danger of riding in pitch darkness and in such terrible weather.

Thinking (foolishly) to myself now that I’ve stopped shaking from the cold and that I have three hours of battery power in my bicycle lights, I ask whether there are any more mountains that I need to climb if I ride on to Hiroshima. They say it’s pretty much downhill all the way and any uphill sections aren’t too steep or long.

Thanking them for their assistance I ride off into the dark, wet night. Even though it’s probably only 6 pm, it’s already a pitch black night. Riding through tunnels gave momentarily shelter from the weather, but I couldn’t stop as they aren’t fun places to be in when other traffic comes,

so I continued pedalling down the road until I reached the welcome sight of Hiroshima’s bright lights..

From then on, I was on the lookout for a hotel, and followed the signs that would lead me to the main railway station, since there’s always lots of hotels near a railway station. Arriving outside the station about 7.30 pm, I head for the nearest big hotel and find they are fully booked. I try the hotels on the opposite side, physically visiting them one by one and find they are fully booked; I am no longer requesting a non-smoking room, as absolutely any room will do.

I’m now getting very cold as I continue my visit to each hotel.

Many hotels were very helpful, phoning around and pinpointing possibilities, only for me to find they’re full. After trying 40 different places, I started looking to for a Lawsons convenience store with a launderette attached. I figured at least I could use the dryers to dry some clothes for myself and also the heat from the drying machines would warm me up - and I could get my dinner from the attached shop.

I hadn’t stopped to eat since having an early lunch sandwich.

En route to find a launderette I spotted a sign for a capsule hotel, not quite what I had hoped for at that time of night, but it was a more welcoming sight than many a five-star hotel on any given day. It was 11.45 PM and with 169 km cycled that day, I walked into the lobby of the Hiroshima Peace Hotel and learned that they had a capsule in a dormitory that was available for me.

Five minutes later with towels rented, a pair of shorts and a T-shirt in the tumble dryer, I took a long hot shower to get myself warmed up. I came out of the shower just as the dryer stopped and wearing dry and warm clothes I headed up to my capsule. At 00.20 am I crawled into what was a very comfortable bed in a capsule hotel, I took my phones apart and placed them to ensure drying them out with body heat, and I thought to myself, I’ll have a day off tomorrow.

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I arrived in Kanmon I couldn’t find any bridge except the Expressway bridge which had signs saying no bicycles, so I headed off looking for a ferry to make the crossing.

Soon found there was a tunnel below the sea and that was the route for pedestrians and cyclists and those on small motorcycles. A lift took me down to the entrance and then it was a case of pushing the bicycle through the tunnel, just under 1 km in length. Upon reaching the surface at the other side, I met a fellow touring cyclist, an American out of the Philippines, who said that I was the first fellow touring cyclist that he’d met in his almost two-month cycling tour in Japan; he was the first one that I had met since I had started my ride. Not being too late in the day I arrived in Shimonoseki and managed to find a room in the fourth hotel that I visited.

Day 8. (22nd Oct) 9.30 am start and I followed Rte 191 which was mostly a coast road but eventually became a very steep 253 m mountain climb towards the end of the day as I had decided that Hagi was my destination at 109 km cycled that day. No hotel rooms available here so I used an app to find a guest house, I should describe it as a shared dormitory. However, after warning the other guests about my snoring, I was given a dorm to myself.

Day 9. (23rd Oct) 8.30 am start and after not too long I figure I should book a room at a distance that I can confidently reach. I note two cities showing hotels available, so I book a hotel in the nearer city and after just 66 km cycling along Rte 191, all the time on the coast road, I arrive in Masuda before the 3pm check in time.

Day 10. (24th Oct) See box story.

Day 11 (25th October) Checked into the Hiroshima Crowne Plaza Hotel, handed my bicycle to the concierge and enjoyed a day off.

Day 12 (26th October) 9.45 am start and I’m heading for Fukuyama, following Hwy # 2 most of the way. However, somewhere around Onomichi I found myself on the Expressway and there was nowhere to exit it, (high fences and barriers along the sides). After a very fast approximately 10 km cycling at an average speed of 34.9 kph for half of that 10 km distance, I found an exit onto a rural road and headed for the nearest 7-11 for a break.

As I’m exiting the shop a police car pulls up and out come two policemen to speak to me about my cycling on the motorway. With the assistance of Google Translate I explained what had happened and how once I realised my mistake I couldn’t find a way out of my predicament. They took details of my passport and said not to do it again.

Soon afterwards I’m back on the road and arrived in Fukuyama with 109 km covered and started to look for a hotel. After six hotels visited and no vacancies I’m on the booking app to find a hotel in the nearest town, and then it started to rain. In my new panic to find a hotel I tried another booking app that I’d not used before and in my rush to secure a room I found I’d made a non-refundable booking, not for a hotel in Fukuyama but in Fukushima. I’d just paid over double what I’d been paying for hotel rooms previously and the hotel I had booked was over 900 km away. Tried to cancel but to no avail, so moving on I found

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Two wheels

a room available in a bunkhouse, a mere 20 km cycle ride into the hills. At least I had a bed to look forward to and as it turns out a very warm welcome by the folks that own the place.

Day 13 (27th October) 8.45 am start and having chatted with the owner the suggestion was that instead of just heading towards Tokyo, I should ride a very famous Japanese cycle route, The Shimanami Kaido from Onomichi to Imabari, which is a 70 km ride across six islands. Having to cycle the three km back to the start of the route, it’ll be a 105 km ride for the day. Before leaving the guesthouse I make my hotel booking for that evening in Matsuyama.

The route adds a lot of extra distance to my day’s ride, including lots of up and down mountains in the dark. I eventually arrive at my hotel having covered 163 km that day.

Day 14 (28th October) 9.15 am start and follow the coastline for the first 60 km before arriving into Uwajima with 108 km covered for the day Day 15 (29h October) 10.00 am start, Uwajima is a small city by the sea and surrounded by mountains. Despite the rain, I was eager to get going as I knew I had a fair distance to cover and that the chances of mountains was fairly high. I was to follow Rte 320 for 33 km until the fork in the road and then take the right fork and follow Rte 197. Of course I should have started wondering why there wasn’t any other traffic, but I was already a good 10 km up into the hillside before I realised I was on the wrong road. I figured it would probably come out and join Rte 197 sooner or later, but after a total of 17 km mostly cycling uphill I came to the end of that road, then had to backtrack to the junction of Rte 320, where just around the next corner was the fork in the road that I should have taken. Trying to make up for a lost hour and a half is pretty much impossible on mountainous routes and made even more so when I needed to stop and fix my rear wheel puncture. I found a small road that bypassed Susaki and eventually after 157 km covered for the day’s ride I reached my pre-booked accommodation at the side of the Niyodo River.

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Day 16 (30th October) 9.15 am start and it’s a long gradual uphill climb. Today was a bit different in that apart from a very long tunnel section of just over 5 km, I was following a river, or rivers for 70 km out of my total 82 km ride to Saijo.

Day 17 (31st October) 9.15 am start and having decided that rather than take a ferry off the island, which was one option, the other was to cycle back over the The Shimanami Kaido six islands. Actually I would have preferred to cycle to Naruto and then cross the bridge to Awaiji Island and then on to Kobe. However there was no train or ferry on that route and bicycles weren’t allowed on the bridges over these islands. Therefore I decided that if I cycled to Sakaide I would take my bike on the train for the 50-minute crossing to Okayama. I arrived at the Sakaide midafternoon after a 90 km ride, dismantled my bicycle and put it in the bag for taking on the train, booked some accommodation in Okayama and 50 minutes later after coming off the train. I was now only 50 km away from where I had stayed the night on Day 12! I re-assembled the bike and rode to my accommodation, which was my first time in a booking. com apartment.

Day 18 (1st November) 7.45 am start and head first to Hemeji (where I had visited 22 days earlier by train) and then on to Kobe before eventually reaching Osaka, a total distance of 191.58 km covered for my longest ever distance cycled. I decided that as I needed to be back in Bangkok sometime mid-week at the latest, rather than attempting to cycle the remaining 600+ km to Tokyo, I would try to fly back to Bangkok from here, and the following day I managed, not without some difficulty, to make a phone booking for a Sunday afternoon flight.

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Shopping

YSL LE CUSHION ENCRE DE PEAU LIMITED EDITION

PANDORA GARDEN

Versace FW20

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Piaget Patrimony 1964 Burberry Spring Summer 2020

CANITT SS2020 GOPRO HERO8

La Boutique SS2020

Levi's

SWATCH Q Watch

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Expat Sport

Best SHL season culminates with Novotel Championship Photography by Tadamasa Nagayama

T

he 2019-2020 Sport Corner Siam Hockey League capped off what was the most exciting season yet with a drama filled playoffs and championship.

Peak Biolabs and Novotel earned the right to play for the championship by winning their respective semifinal series.

In the first playoff series, Novotel took out Hertz in a two-game sweep after Hertz earned the right to select their first round opponent by finishing first in the final regular season standings. Novotel took their selection as strong motivation to prove Hertz made a mistake by picking them, as Novotel had finished third in the standings ahead of Aware.

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Both semifinal games of the series saw Novotel take control of the game, and when Novotel was able to get a few pucks past Hertz goalie Lance Parker, Novotel netminder Leo Liao shut the door and proved why he was the best goalie in the league all season.

In the other semifinal series, Aware and Peak played the closest playoff series in the four seasons of the SHL. The two teams split the first two games with Aware winning game one and Peak game two, with both games only being decided in the final two minutes. The third and final game was a back and forth affair with Peak pulling it

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out, again with the game going deep into the third period without a clear winner.

The championship game, between Peak and Novotel, saw a little bit of everything, with Peak getting into penalty trouble pretty much from the opening face-off and the first period seeing Novotel take a commanding 11-1 edge in shots. After Novotel stormed to a 3-1 lead in the second period, Peak was able to tie the game at three in the third, only for Novotel to take the lead back with around five minutes left to play. This lead, they would not relinquish, and with a late empty net goal, Novotel secured the league title with a 5-3 victory.

Novotel forward, and co-goal scoring champion, Mike Freeson had a jaw-dropping five-point game with two goals and three assists, earning him the Sport Corner Playoff MVP Trophy.

The SHL season also ends with a fitting result as Novotel captain Brad Wilson, who is leaving Thailand before the start of next season, capped off his illustrious SHL career with a championship.

Catch a recap of all the action on the SHL Big Chilli podcast at siamhockeyleague.com

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Feature

Downtown Bangkok or the city suburbs?

By Maxmilian Wechsler

Having lived in both, there’s only one choice for our writer

Maxmilian in moo baan with Micky Mouse #3.

■ Where to live in Bangkok? That’s probably the biggest decision facing foreigners with plans to stay in the city for a while or even retire here.

Since they are not permitted to buy land, unless it’s through a Thai spouse, the vast majority of foreign longtermers plump for a unit in one of the city’s innumerable high-rise condos, a move that invariably comes with nagging problems like noise, pollution and Bangkok’s endless traffic jams.

Is there a viable alternative? Yes, if they do what I did twenty years ago and forget about the apparent benefits of inner city living. Back then I moved to a more peaceful province adjacent to the capital. That way, you can slip any time you want into the bustling metropolis that, for all of its chaos, or maybe because of it, is still undeniably one of the most exciting and mesmerizing cities in the world.

And when you’ve had enough, you can retreat back to your quiet village, or moo baan, where instead of waking

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up to the roar of motorcycles, trucks and tuk-tuks from the streets below, you can start the new day by opening the window and letting in the sounds of nature – birds singing in the trees, leaves rustling in the wind, and even dogs barking in the distance.

In the old days, expats were uneasy with the prospect of living in the boondocks far removed from familiar amenities available in Bangkok and to a lesser extent in other tourist destinations like Chiang Mai, Hua Hin and Phuket. But now many ‘upcountry’ locations such as Khon Kaen, Korat and even Ubon Ratchathani boast all the creature comforts western expats could want.

The moo baan where I live was built over 30 years ago and is well laid-out and generally well maintained. Getting around the restrictions on foreign ownership of land and house there may be possible, but it needs the services of a good lawyer.

There are other options for those who don’t want to commit to home ownership. On the outskirts of most good size villages there are condos and townhomes without adjoining land for sale or rent, as well as modern, comfortable apartments. You can find a house for rent in a housing development for around 15,000 baht per month, while a two-story townhouse is around 5,000 baht a month.

For the past 20 years I have lived in a spacious two-story house surrounded by a fair size plot of land, with plenty of trees for shade. That sort of living arrangement would cost dearly in central Bangkok. The house is on a dead-end street in a large moo baan off Highway 345 in southwest Pathum Thani province. Normally the only man-made noises are the sounds of a garbage truck once a week and a motorcycle manned by the postman on his daily deliveries, as well as the electricity and water works employees on their once-monthly rounds to read the meters.

Ever ything you need The facilities at my housing development include a kindergarten, a 7-Eleven, a large community swimming pool, a football field, tennis and basketball courts, art gallery, outdoor gym and a kids playground. There are many small business owners operating eateries, grocery shops and a beauty salon. Vendors sell foods and fruits on the footpath.

The large and popular RungRuang market is just a few hundred meters from the village. There you can buy meats,

Swimming pool.

Basketball court.

Outdoor gym with kid playground behind.

Tennis court.

fish, fruits, clothes, leather products, mobile phones – almost anything you need really, all at a good price. The market has another 7-Eleven, a well-stocked pharmacy, pet shop, pet grooming shop, post office and optical shop.

There are several other good markets in the area as well.

There is a third 7-Eleven inside a petrol station next to the entrance to the village. In fact, there are twelve 7-Eleven stores within a three-kilometer radius of the gate, all open 24/7. A number of eateries are also in business at the development entrance, including Cafe Amazon, Black Canyon, McDonald’s and Chester’s Grill, along with a variety of retail shops. Pickup trucks – some converted to mini-shops – park along Highway 345 selling food, fruits and even furniture, toys, inflammable swimming pools and other goods.

There are numerous gas stations on the highway and most have retail shops. You can also find many car repair shops along the highway. In my experience they work very quickly and the workmanship is good, all for a very reasonable price.

Pathum Thani is brimming with mostly new department stores, cinemas, markets, banks and good restaurants. All foreigners residing in the province are obliged to extend visas and take care of other immigration-related matters at the Pathum Thani immigration office. This may surprise a lot of readers, but I find it a rather pleasant place. It is usually not nearly as crowded as the big immigration office on Chaeng Wattana Road, where foreigners residing in Bangkok overflow the big waiting room or sit patiently on plastic chairs waiting for their number to be called and

7-Eleven store inside moo baan.

Stand-alone homes.

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Feature

Townhouses

The main road inside moo baan.

A gardening crew keeps roadsides and common areas well maintained.

Police in Pathum Thani are nearly always courteous and friendly toward foreigners.

They won’t bother you unnecessarily; even at checkpoints on highways they let foreigners pass without a hassle. Random stop and search police operations such as sometimes happen in Bangkok are unheard of here.

An on-site kindergarten makes life easier for parents with small children.

hoping it will be before noon, when the place is closed an hour for lunch.

The staff at Pathum Thani immigration are mostly women and they are always friendly and helpful. They can’t bend the laws and regulations for anyone.

Police in the province are nearly always courteous and friendly toward foreigners. They won’t bother you unnecessarily; even at checkpoints on highways they let foreigners pass without a hassle. Random stop and search police operations such as sometimes happen in some parts of Bangkok are unheard of in Pathum Thani. On the other hand, the security in my moo baan is quite satisfactory, aided by security guards who patrol the area on bicycles or motorcycles day and night.

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There are a number of government and private hospitals, as well as clinics, dentist offices and pharmacies in Pathum Thani. Of interest to animal lovers like me, there are several pet clinics and hospitals in the area I live.

There are also several top-ranked international schools in the vicinity.

As for transportation, motorcycle taxis are everywhere, but it would be very difficult to manage without a car in a housing development like mine. Taxis are parked outside the village, but a trip to Bangkok and back will cost you around 1,000 baht. There are several large and small showrooms selling brand new and second-hand cars, but I would recommend renting a car on a monthly basis or buying an inexpensive second-hand vehicle from the owner.

Down side of small town living After living 25 years in various places in the center of Bangkok, I still have a strong appreciation for the relaxed pace of Pathum Thani and I still think of my place as an oasis of tranquility. It was a good move and I couldn’t be happier.

I have never regretted the decision and there is no way I would move back to Bangkok. But although living in a place like Pathum Thani was a great choice for me, it might not be the right move for someone who needs to make daily or frequent trips to Bangkok. In my opinion, a car is a necessity for anyone in that situation.

Driving to Bangkok from Pathum Thani takes a lot longer than it did back in 2000 because there are lot more cars on the road. Normally it takes about an hour to reach the center of the city by car if you take the expressway.

You can save more than 200 baht round trip on tolls if you chart a route on non-toll highways, but this will likely make the trip a good bit longer.

But the obstacles facing motorists are nothing compared to the hardships awaiting those who depend on public transportation and want to travel to Bangkok or to other destination. They might spend a long time waiting at bus stop outside the moo baan for a bus.

Several Metropolitan Rapid Transit (MRT) and the Bangkok Mass Transit (BTS) routes reaching Nonthaburi and Samut Prakan provinces and other routes are under

construction. That will be a great help to many people, although perhaps a bit expensive for some. The trains won’t reach a lot of areas, so many people will still have to rely on buses to at least ferry them to the trains.

This applies to my moo baan. If you can afford it, the most convenient way by far to get to Bangkok is to phone the security post at the entrance to the development and request a taxi, which will soon arrive at your door. Several taxis are usually on stand-by at the entrance.

There are a couple other issues where Pathum Thani comes up short when compared to Bangkok. One of these is medical facilities. There are some good hospitals and clinics in Pathum Thani but there is a language barrier as many medical staff are only able to speak a basic English.

For something serious or potentially serious I still prefer to be treated at a private hospital in Bangkok.

The Bangkok Post won’t deliver a paper to my village and you have to install a satellite dish if you want to watch cable TV. Another problem is the drainage system. After an hour of rain the streets are flooded and only SUVs can pass. However, the water will go down within an hour after the rain stops.

Finally, if you love the night life and can’t live without bars or pubs, you’re probably better off in Bangkok. There are some karaoke places and bars around, but they mostly cater to locals. Fortunately, that doesn’t present the least problem for me these days.

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Reporter’s notebook

Great stories of the past FROM THE YEAR 2007

A gift from the sky

By Maxmilian Wechsler

His Majesty the King’s innovative techniques to make clouds yield their precious substance over parched farmlands and forests have been recognised worldwide.

Tribute to the King Since the beginning of his reign, His Majesty King Bhumibol Adulyadej has made numerous trips to all parts of the countr y to meet his people and learn about their living conditions.

This led to the creation of Royal Development Projects to improve the standard of living of the Thai people, promote the sustainable use of natural resources, and protect the environment.

According to the Royal Development Projects Board, 3,998 projects have been undertaken during 1982-2006.

The highest number of these projects — 1,383 — involve water resources.

The other projects are related to the environment (964), agriculture (524), occupational promotion (315), public welfare (166), communications (111), public heath (48), and others.

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Pilots discuss the day’s rainmaking missions in the operational room at Nakhon Sawan airport before taking to the sky on May 2, 2007.

Pratipat Klampeng is one of many Thai farmers who have benefited from the Royal Rainmaking Project.

He and his wife Nisarat grow corn, rice and sugarcane on 20 rai of land in Nong Mamong district in Chai Nat province, about 200 kilometres north of Bangkok.

“Like thousands of other farmers in our district, we suffered almost every year from drought, mainly during the dry season between January to April — but not anymore,” he said the 27-year-old farmer.

Mr Pratipat heard about the rainmaking for some time before he thought about asking for help. He thought that the government would select only farmers with a lot of land to help — not people like him with only a relatively small farm. Then, while watching a television news programme on rainmaking broadcast, he learned that any farmer facing drought and in need of rain should contact the Royal Rainmaking Centre of the central region in Nakhon Sawan.

Cloud seeding aircraft fly over Chai Nat province during a rainmaking operation on May 2.

“I immediately called the number displayed on the screen, and was requested to write details about my farm with a map, and to fax it to the Bureau of the Royal Rainmaking and Agricultural Aviation (BRRAA) in Bangkok. I did so before 5pm on the same day.”

The following morning, Mr Pratipat received a call from the BRRAA in Bangkok, and to his pleasant surprise he was informed that an airplane would disperse rainmaking material over his area that very day. He waited for many hours, but was disappointed when it didn’t rain. After he received another call from the BRRAA to check on whether the rains had come, it was discovered that Mr Pratipat had made an error in his request and the aircraft was sent to do the cloud seeding in the wrong place. He quickly sent another fax with the correct information.

On the morning of April 14, a BRRAA official phoned and said that several planes would conduct cloud seeding operations in the region soon.

A few minutes later, Mr Pratipat heard noises from an aircraft and actually saw one high up in the sky.

At around 1pm it began to rain for the first time in many weeks. The rain lasted for about three hours and continued on the following days, which was consistent with what he had been told. The BRRAA official made several phone calls to enquire about the rain and told him that the cloud seeding would be done a few more times.

Maxmilian joined rainmaking mission aboard aircraft on May 2.

Mr Pratipat pointed out that other farmers benefited from his initiative because it was raining over their farms as well.

According to him, there are 41 villages in Nong Mamong district, with about 6,000 houses and 19,000 people. The district has about 160,000 rai of farmland.

After two months, neither Mr Pratipat nor any other villagers have experienced any side effects from the royal rain, as some skeptics warned.

“The cloud seeding materials didn’t affect the quality of drinking water. No one got ill, the soil didn’t change colour and our crops look good and grow normally,” Mr Pratipat assured, pointing to his healthy fields.

However, he did have one complaint to make: “We have received a lot of water from the royal rain, but we can't save it as there’s no good irrigation system, with a reservoir or ponds, in our district.”

Rainmaking mission Early on the morning of May 2, Nakhon Sawan airport was buzzing with people, both around the main building and on the tarmac. They weren’t vacationers, but pilots, technicians and other staff of the BRRAA preparing one Casa and two Cessna Caravan aircraft for another rainmaking mission.

Paradoxically, while preparations were in full swing to create an artificial rain, a “real rain” was falling. But this didn’t interrupt the preparations because, according to data received by the BRRAA, some other areas in central Thailand still needed water. The mission was on.

A number of BRRAA pilots in the “operation room” were seated around a large table examining the latest weather information to select a destination for the cloud seeding.

In the meantime, sacks of rainmaking material, 25kg each, were loaded inside three aircraft, with mechanics making a final check.

Shortly afterwards, one plane after the other roared into the cloudy skies, flying in a formation close together. After another 30 minutes pilots signalled to the workers to begin the cloud seeding procedure.

The material was then poured into a square-shaped cylinder attached to the bottom of the cabin, from which it left the craft resembling a trace of smoke. After all

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Reporter’s notebook In 1955, while travelling to visit his subjects in northeastern Thailand’s Phuphan Mountains, His Majesty found the droughts were becoming more frequent and more severe. He learned that these droughts probably resulted from deforestation, climate changes and natural variations in seasonal rainfall.

The King noticed large masses of clouds over the area.

The clouds, however, were unable to aggregate sufficiently to cause rainfall, resulting in long dry spells even in the period of the southwestern monsoon, when rainfall should have been plentiful. He wondered how to make the clouds intense enough to yield their rain. This was the starting point for his effort to conduct rainmaking operations.

Recognising the potential of augmenting national water supplies, the concept of rainmaking or rain enhancement by means of cloud seeding was introduced by His Majesty BRRAA staff pours cloud seeding material into a square-shaped cylinder on November 14, 1955, when he donated his private funds attached to the bottom of the cabin. to launch the Royal Rainmaking Project. Over the years he has also devoted a great deal of his time and energy to the materials were dispersed, the planes returned to develop rainmaking technology. the airfield. The flight — which was rather rough and After visiting the United States in 1962, His Majesty uncomfortable for this reporter — lasted about 90 minutes. began to study how clouds might be seeded to produce “Today we conducted a routine cloud seeding flight rain. In 1969 he carried out a preliminary test at Khao Yai according to the weather information and the radar data National Park using a Cessna 180 and dry ice. received from our web base. There is no additional request Also in 1969, His Majesty used two aircraft around Hua from the farmers,” declared Mr Warawut Khantiyanan, Hin in a variety of weather conditions to determine what director of the Royal Rainmaking Section, who was worked best. supervising the operation.

Initially, he financed the research with his own funds, “We work like a doctor in hospital. Clouds are our but in 1970 the government provided additional funding patients who need to be cured. In the morning we for rainmaking, and the Royal Rainmaking Research and measure and examine the weather conditions in order to Development Institute was born. analyse the weakness of clouds — why they are not able Since the late 1960s, various scientific organisations in to produce rain on that particular day. Then we give a the Kingdom have been involved in a series of experiments prescription to our technicians to prepare the medicines, and operational programmes to increase rainfall through seeding materials in this case, and apply them precisely to weather modification. the clouds, step by step. We have to monitor the clouds’ A national programme to modify weather began in 1971 behaviour closely while they are growing from the baby and was formalised in 1975 through establishment of the clouds to the big ones that give us BRRAA, under the Ministry of rain,” Mr Warawut explained.

Agriculture and Cooperatives.

From the goings on at the It maintains eight operation airport and in the skies, it was and four research centres, with apparent that the BRRAA staff are headquarters in Bangkok. highly dedicated and motivated to The BRRAA has a staff of do their best for His Majesty the 500 that includes engineers, King and the Thai people. As Mr pilots, scientists, aircraft and Warawut mentioned, the details electronic technicians, general of each cloud seeding flight as administrators and workers. well as its results are routinely It also has sizeable facilities reported to the office of His and extensive equipment, Majesty. boasting 30 aircraft, three airfields, weather radars and Cloud intensification other scientific equipment. The annual budget is approximately Early in his reign, HM the King US$20 million. became interested in helping According to Mr Warawut, farmers who are dependent on the principal objective of the rainwater for their cultivation. operation to increase rainfall He began to study artificial through the seeding of clouds rainmaking techniques to seek over important water basins and Maxmilian with pilot on tarmac at Nakhon Sawan airport, ways to ease drought situations. agricultural areas where rainfall before the pair embarked on a rainmaking mission.

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in some years is less than optimal for crop production.

The cloud seeding programme is based on a seeding technique that is unique to Thailand: the seeding of warm clouds and cold clouds is a six-step process with exothermic, endothermic, silver iodine, and dry ice being delivered in a specific time and space in an attempt to produce a combination of dynamic and microphysical effects which support the increase of rainfall.

The annual schedule of rainmaking operations is: February-April: increase summer rainfall for agriculture and forest fire suppression; May-October: enhance and redistribute rainfall for agriculture; September-October: fill up reservoirs.

“Our mission is all year around, even in the cool season, whenever the weather is favourable for our technique,” Mr Warawut said.

Improving techniques As water needs increase worldwide, the demand for weather modification services will also increase.

Since the initial experimental efforts in the first part of the 20th century, more than 50 countries around the world have been involved in projects of various types to modify the weather. The first-ever recorded scientific attempt was an experiment by Professor Emory Leon Chafee at Harvard University in the United States, who dispensed

Sacks containing cloud seeding materials are loaded into the plane.

charged sand from an airplane in 1924 to try to produce rain.

These days Australia, China, India, Pakistan, Russia, the United States and a number of other countries have all carried out successful precipitation enhancement projects, but according to many experts the Thai method is one of the most effective.

His Majesty continues to investigate new techniques.

In 1999 he discovered how to activate a cloud growth mechanism to increase cloud density at both upper and lower levels simultaneously to increase the amount and extent of rainfall on the ground. The BRRAA has tried out the new technique and it has proven to be a very efficient way to induce rain.

His Majesty named the new cloud seeding technique “Super Sandwich” because it involves four aircraft — the first to seed silver iodine into the cold top section, the second to seed an area in the middle, the third to seed an area under the warm cloud base, and the last to seed dry ice at 1,000 feet below the cloud base.

As more new techniques are being discovered and introduced, His Majesty’s ingenuity for inventing rainmaking techniques has been widely recognised and has made Thailand the centre of weather modification activities in the Asean region.

The Royal Rainmaking Project was registered with the World Meteorological Organisation in 1982 and today shares research data with similar bodies around the world.

The European Patent Office issued a patent for weather modification using Royal Rainmaking technology to His Majesty the King in October 2005. The patent, for 20 years, has been recognised in 30 European countries.

Subsequently, the Thai government resolved to honour His Majesty the King as the “Father of the Royal Rainmaking” and marked November 14 as the “Father’s Day of the Royal Rainmaking.”

For the residents of Nong Mamong district, His Majesty’s efforts will be long remembered, even though the rainmaking operations have been halted for the time being.

“As Mother Nature has resumed her duties, we don’t need the BRRAA’s services at this moment, but surely we will need it when the rains stop,” said Mr Pratipat.

“We thank His Majesty the King for everything he has done for us. From now on our crops will be safe and so will our livelihood.”

Behind the stor y: After arriving in the early morning of May 2, 2007 to Nakhon Sawan airport, I was welcomed by Mr Warawut. He introduced me to the pilots and allowed me to observe them in the operations room preparing for that day’s mission, which was conducted by three aircraft. I also got a chance to observe watched technicians and other personnel.

During the flight I preferred to stand – except during take-off and landing – venturing into the cockpit, observing the other two planes and taking photos of man who was pouring a chemical into a cylinder at the bottom of the cabin. The pilots explained details of this particular operation, including the target location and other information.

The plane sometimes shook violently. This was apparently normal, but I must admit I was relieved when we landed and glad I hadn’t taken any food in the hours before the flight.

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Reporter’s notebook

The Royal Rain Maker Because of his expertise and success in directing His Majesty the King’s rainmaking and weather modification operations, Mr Warawut Khantiyanan is regarded as one of the world’s top scientists in the field.

Mr Warawut: “I have received many commendations, but the greatest honour for me is being granted an audience, on several occasions, with His Majesty the King.”

As director of the Royal Rainmaking Section of the Bureau of Royal Rainmaking and Agriculture Aviation (BRRAA), Mr Warawut Khantiyanan supervises 500 persons involved in day-to-day operations.

Coincidentally, Mr Warawut was born in 1955, the year His Majesty King Bhumibol Adulyadej initiated the concept of royal rainmaking.

Under his leadership, the BRRAA has implemented a rainmaking system regarded by foreign experts as one of the most successful anywhere.

He remains modest despite the recognition. For instance, you won't see his many diplomas or citations in his office at Kasertsat University in Bangkok.

“I have received many commendations, but the greatest honour for me is being granted an audience, on several

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occasions, with His Majesty the King,” said the 52-year-old director.

“The King has called on our team several times.

Sometimes we’ve met with him in the field and sometimes in the Royal Palace. He made us understand his policy and how to apply royal rainmaking techniques to solve water shortages. He stressed that rainmaking is an integral part of national water resources management. The King also taught his unit new cloud-seeding techniques.”

Though born in Bangkok, Mr Warawut became interested in agriculture at an early age. “My father was a military officer who moved from one province to another.

Moving around with him, I saw a lot of agricultural activities and decided to work in this field,” he explained.

He joined the Royal Rainmaking Research and Development Institute in 1977 and was trained by M.R. Debriddhi Devakul, who worked with the King to develop the cloud-seeding technique.

“M.R. Debriddhi discovered the cloud-seeding material.

I learned a lot from him,” said Mr Warawut.

His duties and responsibilities include scheduling the annual rainmaking operations, forming teams to provide training for staff, monitoring the weather and drought situations around Thailand, and joining national and international activities concerning weather modification, hydrology, meteorology, water resources, climate change and natural disasters.

“We work for the King and I spend lot of time on developing his cloud-seeding projects,” said Mr Warawut, who himself has written many articles on the subject of cloud seeding. As a result, he’s been invited to speak at conferences and symposiums in Australia, China, Japan, Oman, the United States and all Asean countries.

“I always tell people about what we have achieved under the guidance of His Majesty the King,” he said.

Mr Warawut added that he also speaks out to correct misleading articles in some foreign newspapers.

“The writers never contacted me for information,” he said. “In response to their criticisms, I can say that there are no negative side-effects from the rainmaking operations. We do monitoring on a regular basis to see if the cloud seeding affects the environment.”

Scientists assigned to monitor the project collect samples of artificial rain water, as well as soil and leaves of plants in the areas where the rain has fallen, and have

budget for the operations, what personnel and aircraft will be employed, et cetera. When everything is ready to go, we dispatch our teams to the sites. They have to report daily the result of the operation. I have to look at the reports, and if there’s some problem, I must provide recommendations for improvement.

“Every BRRAA centre and every team must send reports to His Majesty every evening after completing the cloud seeding.”

Mr Warawut briefs his staff on the rainmaking mission on May 2, 2007.

found nothing unusual, he says.

“Of course, we have some problems, usually technical, such as a shortage of aircraft or materials, but we can always solve them with the help of other agencies and ministries. Sometimes we can get additional aircraft from the Royal Thai Air Force or from the Royal Thai Navy.”

In fact, there is a cloud-seeding committee comprised of representatives from various government agencies.

Overall, the Royal Rainmaking Project has been a great success, but nothing is perfect.

“Sometimes it rains far away from the designated area because the wind suddenly changes direction. The wind direction varies a lot during the day. In the morning we launch balloons to measure the wind velocity and direction to plan and prepare for daily cloud-seeding operations, but maybe in the afternoon the wind changes its direction or speed and the clouds move away from where we hope to produce the rain,” he explained.

Hands-on administrator Rainmaking is not cheap — in fact, it is quite costly — but its benefits are great, said Mr Warawut.

In the beginning, His Majesty himself financed the operations. “And even now, he will send his Special Royal Rainmaking Project team from the Royal Palace to work with us,” said Mr Warawut.

Requests for cloud seeding often come from farmers, he explained. These are processed and summarised by one section of the BRRAA and forwarded to Mr Warawut, who will then organise the seeding.

“We normally meet in Bangkok to plan the cloud seeding for the next few days. There we calculate a

BRRAA employs highly experienced people, some of whom have been with the bureau for decades. “They are real experts in various fields. All our pilots resigned from the Thai Air Force to work with us,” he noted.

“We continuously conduct research to try to improve the rainmaking. For example, we are trying to make the materials smaller, and get them to stop sticking together and so on.”

Despite his director’s position, it’s unusual to find Mr Warawut behind his office desk. More often he travels around the country supervising the cloud seeding.

“My job takes up almost all of my time. Before I could play badminton and rugby and look after the garden in my house, but not now. And even when I have some free time, I like to develop my job,” said Mr Warawut.

“Drought occurs not just during the dry season but throughout the year, every year. The government really is trying to solve the problem all over Thailand, so that’s why we have to be alert, and that's why I don’t have time for hobbies.”

He said the busiest year on record for the BRRAA was 1998-9. A severe drought occurred and 15 rainmaking teams were sent out to do the cloud seeding. But every year it puts in about 1,500 flying hours.

“We often receive enquiries from abroad about rainmaking. There are many scientists from many countries who have heard about our cloud seeding and are interested about our work,” Mr Warawut said.

“We now have facilities for cloud-seeding available every day in every region of Thailand. We are using five different materials — calcium oxide, sodium chloride, dry ice, sea salt and urea. We select the chemical according to the state of the clouds.”

As for the future, he sees himself in the same position.

“I love my job. I started my career here and I will end it here as well. It is also my intention to work after retirement. If my department asks me to help, I will accept.

“I am very proud of working in the Royal Rainmaking Project because it is beneficial to all Thai people, no matter rich or poor.”

Behind the stor y: A holder of a Bachelor of Science in Agriculture in 1976 and a Master’s degree in Meteorology in 1991 from South Dakota School of Mines and Technology in the United States, Mr Warawut joined the civil service in 1977 as a junior scientist at the Royal Rainmaking Research and Development Institute, now the BRRAA. He was appointed BRRAA director in 2002. At the conclusion of this interview he invited me to Nakhon Sawan airport to witness preparations for the rainmaking mission both on the ground and in the air.

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DIPLOMATS p Meet the people uniting nations

His Excellency Ganesh Prasad Dhakal How Nepali Ambassador is steering a calm course toward greater bilateral cooperation

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Diplomat: H.E. Ganesh Prasad Dhakal

How Nepali Ambassador is steering a calm course toward greater bilateral cooperation Words MAXMILIAN WECHSLER

His Excellency Ganesh Prasad Dhakal is Ambassador of Nepal to the Kingdom of Thailand and also Permanent Representative to UNESCAP. On top of that, he is concurrently accredited as Nepal’s ambassador to Cambodia, Laos, Singapore and Vietnam.

To say he is a busy man is an understatement, but when we met at the Nepali Embassy on Sukhumvit 71 the Ambassador was relaxed and focused on our inter view. He seemed to project a certain mindfulness often associated with the ascetics and adventurers who have always been drawn to the mountainous nation he represents.

Background “Fulfilling a long held ambition, I joined the Ministry of Foreign Affairs (MFA) in 1996. There were many other applicants wishing to join the MFA, which requires taking an examination conducted by the Public Service Commission — an independent constitutional body of Nepal. I passed the grueling exam and began work for the Ministry as a Section Officer, which is a junior officer rank,” said the Ambassador.

“I visited Thailand for the first time in 2016 while in transit. I stayed for two nights and was impressed by the experience. The second time was in November of 2018; I was on the way back to Nepal and stayed here for a night.

“When my government appointed me as Ambassador to Thailand, Cambodia, Laos, Singapore and Vietnam, I was very elated,” he said with a smile. “I began my term in Thailand on June 9, 2019. I came here with my wife and our two children. My wife attends to our domestic needs and frequently accompanies me at various diplomatic functions and events.

“Among other responsibilities I am also a member of the Board of Trustees of the Asian Institute of Technology (AIT). AIT specializes in engineering, advanced technologies, sustainable development, management and planning, which all are important areas for Nepal.

“My main job is to protect the interests of Nepali nationals, strengthen bilateral relations and expand bilateral cooperation with Thailand and the other countries I am accredited to: Cambodia, Laos, Singapore and Vietnam. I presented a letter of credence in Laos in February this year and I am awaiting the opportunity to do the same in Cambodia, Singapore and Vietnam. Be that as it may, I am keeping close contact with ambassadors of these countries in Bangkok.

“Every day is unique for me with new tasks and dealings, so I can’t say I have a consistent daily routine.

I spend most of my time on matters that contribute to strengthening and expanding the Nepal-Thailand relationship, which is already friendly and cooperative.

“Nepal and Thailand share a traditional and historic relationship, influenced by the philosophy of Buddhism.

Thai people like to visit Nepal not only to pay respect to Lord Buddha’s birthplace, Lumbini, but also to enjoy the unique cultural and natural diversity. Young Thai people like to go to Nepal for adventure tourism, which includes trekking, jungle safari and white water rafting among others. Of course, Nepal is also widely known for Mount Everest (Sagarmatha in Nepali), which at 8,848 meters, is the highest peak in the world.

“Since my arrival in Thailand I have enjoyed it here very much. Thai people are very friendly and cooperative.

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Ambassador Dhakal with General Sarayut Chulanont, President of Privy Council of Thailand, March 12, 2020.

There are many similarities in culture and family values between Nepal and Thailand, which bring our two countries closer. Nepal is a very diverse country in terms of culture, religion and nature. But there is no question that Buddhism has had a profound influence in our culture and outlook. I also enjoy my official duties and engagements in Thailand, meeting with people of both government and private sectors.

“All in all, I am very happy with my posting here. People often assume that it must be too hot and humid for me, but actually in the southern part of Nepal where I am from, the weather is quite similar. That is why I don’t feel much difference in terms of weather here. In Nepal, we have a very diverse climate: in the south it is tropical most of the year, in the central region the weather is moderate, and in the Himalayas it is always cold.”

Bilateral relations “As I have said, bilateral relations between Nepal and Thailand are excellent. Our bilateral relationship goes back to more than 2,000 years, but diplomatic relations began in 1959. Last year we celebrated the 60th anniversary of the establishment of diplomatic ties. Throughout history, our two countries have been very friendly, cordial and cooperative; and today this has manifested in the cooperative endeavors we pursue in the areas of tourism, civil aviation, trade, investment and human resources development. There were several high-level exchanges between the two countries in the past, which contributed significantly to strengthen our bilateral ties. We excel in people-to-people contacts, which are the foundations of our bilateral ties.

“The Embassy of Nepal in Bangkok was opened in 1969. Our mission is not very big. Currently, we have

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five diplomats from Kathmandu and seven local staff; the number fluctuates from time to time.

“Tourism is an important aspect of our bilateral ties.

We warmly welcome Thai tourists in Nepal. Last year more than 41,500 Thai people visited Nepal. Thai nationals require a visa, but we have a very easy system in this respect. Thais can obtain visa upon arrival if they travel by air or by land. We also issue visas at the Embassy and the process is very simple and fast. I want to encourage more Thai people to visit Nepal.

“Nepali tourists love to visit Thailand and their number is growing every year. Nepali students also like to come to Thailand for higher education. The number of Nepali nationals in Thailand is about 2,500, and around half of them are students who study at various universities.

“As for bilateral trade, we are importing many products from Thailand like energy drinks, synthetic staple fiber, rubber tyres, PVC, fowls, shampoos, polyvinyl chloride, air conditioners, industrial chemicals, etc. Likewise, we export meat, red lentils, cotton dresses, pashmina shawls, scarves and mufflers, etc. The volume of trade between Thailand and Nepal is increasing, and in 2019 bilateral trade had a total value of about US$650 million. The trade balance heavily favors Thailand.”

Harmonious society “Nepal became federal democratic republic in 2008 and is now headed by the President Rt. Hon. Mrs. Bidya Devi Bhandari. Nepal is a multi-cultural, multi-lingual and multi-ethnic society. Nepal is a secular country. Majority of people are Hindu, followed by Buddhists, Muslims, and then Christian. We have a high degree of tolerance in the society. Overall, there is a good level of social harmony in Nepal.

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Ambassador Dhakal with Prime Minister Prayut Chan-o-cha, February 19, 2020.

Ambassador Dhakal and Phipat Ratchakitprakarn, Thailand's Minister of Tourism and Sports, December 18, 2019.

One good news I would like to share is that Nepal is about to complete a new international airport near Lumbini and will be open this year.

Ambassador Dhakal with Itthipol Kunplome, Thai Minister of Culture, November 14, 2019.

“Nepal is landlocked, but it has an incredibly diverse spectrum of natural features and natural wonders. Out of 14 peaks above 8,000 meter in the world, eight peaks are in Nepal including the highest peak. Cool and swift rivers and streams flow from the mountains. We also have large areas of flatlands, which is called Terai.

“Most of your readers will remember that in 2015, a big earthquake struck Nepal, and this caused a lot of destruction of lives and properties. We have almost fully recovered since then. A few reconstruction works are still going on, and they are progressing very well. In the days soon after the earthquake, we received tremendous support and cooperation from the Royal Thai Government

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and Thai people for the victims of earthquake, which we never forget. When the earthquake struck, I was in the capital, Kathmandu. I had just returned from Qatar after completing my diplomatic assignment two days earlier. I was at home when the tremors occurred at 11.56am. The epicenter was devastated along with some districts in and around Kathmandu.”

‘Tourism Promotion’ “Nepal is a unique destination. There is no place else you can find such magnificent mountain scenery set in a country with such a diverse cultural heritage, strong social

Nepal at a glance

Ambassador Dhakal with Suchart Toncharoen, First Deputy Speaker of the House of Representatives, December 6, 2019.

harmony, and filled with such hospitable people. Atithi Devo Bhaba, which is a Sanskrit word meaning ‘guest is like god’, is deep-rooted in Nepali culture. We want to disseminate the message to the world that Nepal is both a wonderful tourist destination as well as a great place to do business.

“Nepal is the land of tremendous opportunities for doing business due to the investment friendly rules and regulations, incentives to the investors, protection of investment, untapped natural resources, vast market in the neighbours and cent-percent guarantee of the repatriation of returns among others. Energy, banking and finance, agriculture, health, ICT, manufacturing, mines and minerals, tourism, manufacturing and transportation are some of the priority areas for foreign investment and technology transfer in Nepal. So as part of the Visit Nepal 2020 campaign I want to formally invite all Thais and foreigners in Thailand to visit and enjoy the experience of a lifetime,” said the Ambassador. He conceded that the current virus scare has affected this and all such campaigns around the world, saying that tourism promotion has been suspended until further notice.

“We have stopped all promotional activities due to the Covid-19 pandemic. But after the virus subsides we will resume the campaign in Thailand and elsewhere.

“Thai tourists already make up a good share of visitors to Nepal. Nepal welcomed more than 41,500 Thai tourists last year. There is direct air connectivity between Bangkok and Kathmandu offered by three airlines: Nepalese Airlines, Thai Airways International and Thai Lion Air. It takes about three hours to fly from Bangkok to Kathmandu and there are direct flights every day.

“One good news I would like to share is that Nepal is about to complete a new international airport near Lumbini and will be open this year. The operationalization of this new airport, which has been named as Gautam Buddha International Airport, will open up new prospect of tourism cooperation, as Lumbini is a most desired destination for all Buddhists. After the airport is operational we expect a large influx of Buddhists from around the world, including Thailand. Lumbini itself is an interesting place to visit. It was listed as a UNESCO World Heritage Site in 1997.”

Nepal is a landlocked country in South Asia. It is located mainly in the Himalayas but also includes parts of the Indo-Gangetic Plain.

Nepal occupies 147,181 square kilometers of area and the country’s population is more than 29 million. Nepal borders China in the north and India in the south, east and west. Nepal is a multiethnic and multilingual society with Nepali as the official language. The capital of Nepal is Kathmandu, with a population about 2.5 million in the city and four million in the metro area.

The Constitution of Nepal, adopted in 2015, affirms Nepal as a federal democratic republic divided into seven provinces. Nepal held historic elections under federal set up in 2017. Nepal has stable and strong mandated government dedicated to socio-economic agenda.

“Prosperous Nepal, Happy Nepali” is the overarching national aspiration of the Government of Nepal. Nepal joined the United Nations in 1955. The country is also a member of the Non-Aligned Movement, South Asian Association for Regional Cooperation (SAARC), Bay of Bengal Initiative for Multi-Sectoral Technical and Economic Cooperation (BIMSTEC) and Asian Cooperation Dialogue (ACD). Nepal hosts the Secretariat of the SAARC in Kathmandu.

Nepal is notable for its Gurkha soldiers, who fought bravely particularly during both the world wars, and have been contributing to United Nations peacekeeping operations since 1958. Presently about 3,500 Gurkhas are serving in the British Army. The name Gurkha originates from the hill-town region of Gorkha, one of the 77 districts of Nepal now.

Résumé of H.E. Ganesh Prasad Dhakal Career • June 9, 2019 to present: Ambassador of Nepal to the Kingdom of Thailand.

• November 2016 - June 8, 2019: Joint Secretary and Head of North-East Asia Division of the Ministry of Foreign Affairs (MFA).

• June 2015 - November 2016: Director General of the Department of Consular Services, MFA. • April 2015 - June. 2015: Joint Secretary and Head of the Central Asia, West Asia and Africa Division, MFA. • May 2013 - April 2015: Charge d’ Affaires a.i./Deputy Chief of Mission (DCM) in the Embassy of Nepal, Doha.

• January 2012 - April 2013: Under-Secretary in the MFA. • October 2007- January 2012: Minister-Counsellor in the Embassy of Nepal, Berlin.

• August 2003 - September 2007: Under-Secretary in the MFA. • August 1999 - July 2003: Second Secretary/First Secretary in the Embassy of Nepal, Moscow.

• February 1996: Joined MFA as Section Officer.

Education • Master in Public Administration (Tribhuvan University).

Conference/Seminars • Participation in the Japanese Language Study Programme organised by the Kansai International Exchange Centre, Osaka, Japan from October 1997 to June 1998.

• Participation in the Understanding Modern China Programme organised by the China Foreign Affairs University, Beijing in MayJune 2007.

• Participation in the regional and international forums as a member of the Nepali delegation.

• Participation in the Senior Executive Seminar on “Policy and Strategy in World Conflicts organized by Near East South Asia (NESA) Center for Strategic Studies, Washington DC in February 2018.

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R.I.P. Some of the friends we lost over the past 20 years.

It was a pleasure and privilege knowing you.

FACES FROM THE PAST 9 From our Social pages 2000-201

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MO TH RE P E P HO A T M BIG ONTST IN OS FR CH H’S NEX OM ILL T I

rs Yea lli 20 of igChi eB Th

YEARS

of The BigChilli

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Social

p Last month’s best events in pictures

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Social|Last Month’s Best Events

KOI X Sarran, Last Love In The Moonlight

Koi, a luxury lifestyle brand under the Sikder Group, unveiled Last Love In The Moonlight - an exquisite collection by Sarran Youkongdee. This is the inaugural KOI Fashion Gala for this season.

A-listers, society icons and aspiring industry leaders in attendance

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Turn Waste into Recycled-Material Art

Cape & Kantary Hotels, recently organised the 2nd Kudu Goes Green (2019/2020) to persuade the tourists and visitors who stay on Koh Yao Noi, Phang-Nga province to collect recyclable waste in exchange for a free drink or an ice cream at CafĂŠ Kantary, Koh Yao Noi. Recyclable waste had been sent to local schools on Koh Yao Noi for the Kudu Goes Green contest, where the students in the area turn waste into the best Recycled-Material Art for 24 scholarships from Cape Kudu Hotel and CafĂŠ Kantary, Koh Yao Noi.

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Social|Last Month’s Best Events

Scandinavians celebrate 100 years in Thailand

Scandinavian Society Siam marked its 100th anniversary at a sparkling celebration dinner attended by current and past residents of Bangkok from the Scandinavian countries in the beautiful surroundings of the century-old premises and grounds of Nai Lert Park Heritage Home. Led by Society Chairman Thordur Adalsteinsson, the evening featured great food, prizes, music and dancing

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Varuna sailors ‘dash’ to Drifters

Members of the Royal Varuna Yacht Club headed southwards in a flotilla of yachts and catamarans on rough seas in the popular annual ‘Dash’ to Drifters beach bar on Jomtien, where they enjoyed beers and pizzas.

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