MANGO METRO Magazine | Bangkok | November 2014

ALWAYS FREE!NOVEMBER 2014 • VOLUME 8, ISSUE NO. 12

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Any sudden change in your heartbeat, whether it’s faster, slower, or irregular, is a symptom of cardiac arrhythmia. It might be harmless,but it can also be dangerous or deadly. Fortunately, arrhythmias can be diagnosed and effectively treated.

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Bumrungrad’s new electrophysiology lab was based on the advanced arrhythmia facilities in America. The technology here provides 3D imaging of the heart and helps our team place catheters precisely to stop the source of errant electrical signals. Together we can help your heart function normally, so you don’t have to live with this risk.

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Several years ago, an editor asked me to do a piece on Thai eco resorts and green holi-days, requesting a list of places that offered sustainable tour-ism programs, low impact stays, and environmentally friendly practices. After a bit of research I had to sadly in-form her that I couldn’t, in good faith, write the piece, as low impact and small scale alternative tourism spots were falling flat in most areas here.

As many holiday-makers can attest, it can be pretty discouraging to arrive in a gorgeous natural environment, only to find that one’s holiday bun-galow is dumping sewage right out into the bay. Fortunately, things are slowly turning themselves around on the green front, and there are some shining examples near Bangkok lead-ing the way.

The Aleenta Resort in Pranburi (183 Moo 4 Paknampram, Tel. 032 618-333, 02 514-8112, www.aleenta.com), just south of Hua Hin, is at the forefront of the eco resort scene and has some truly unique earth friendly policies.

Resident Manager James Noble is a former celebrity chef (he was Mick Jagger’s private chef in Mustique) and has turned the Aleenta into a charm-ing oasis that blends into the almost Mediterranean surroundings of se-cluded Pak Nampran Bay. Noble aims to create as minimal a carbon foot-print as possible and has undertaken tremendous steps to achieve this.

The walls of the rooms at Aleenta are made from rock that has been locally sourced within 30 kilometers. The hammocks on the verandahs come

from local fishermen who hand-make the netting, The ceilings are con-structed from locally sourced cane, and much of the furniture has been made with reconstructed local wood by carpenters who live in the com-munity. In fact, over 90 percent of the staff come from within 30km of the resort, and many have been with the Aleenta since its inception.

As if this weren’t enough to reduce its carbon footprint, the resort divides all of its waste and recycles over 90 percent of it, with water also being re-used to the same tune, going to ir-rigate the garden and farm which the resort runs, also a source of immense sustainability.

The Aleenta’s 16 acre organic farm provides year-round fruit and vegeta-

Story and Photos by Dave Stamboulis

mango metro NOVEMBER 2014 5

bles, has a mush-room growing shed, and even a smokehouse with a solar oven for curing local meat. Guests can pick fruit or produce at the farm for free, paying for it by planting a seed.

All of the farm vegies and smoked meats get transferred to the Aleenta kitchen by bicycle or via a tuk tuk that is powered by fuel made from other local resorts’ disposed cooking oil. Even the restaurant in the resort gets into the act, serving up items liked so-lar-baked cakes, sand baked clams, or clay pot items that have been buried under hot beach sand for cooking.

To top things off, Aleenta is the only resort in Thailand offering guests a free holiday. Yes, that’s right, a free holiday that includes spa treatments, buffets, and a lovely villa by the beach. Of course, to receive one has


to give, so visitors utilising this free package have to stay five days, during which they volunteer in a local school, help the staff to prep the kitchen, cook, and generally get a bit humbled by learning first-hand just how hard the staff at all these resorts work to provide guests with nice stays.

While not quite as carbon footprint friendly as the Aleenta, the Asita Eco Resort (33 T. Taihard, Samut Songkhram, Tel. 034 767 333, 089 866 2168, www.asitaresort.com) also does a great job of going green. The resort is only 65km from Bangkok, yet it seems like light years away.

Perched alongside a canal leading into the Mae Klong River, just a short boat ride away from the Amphawa Floating Market, Asita is bounded by the canal on one side and a forest of pine trees on the other.

The resort has 20 low key and minimalist villas constructed with eco-friendly materials. The rooms feature creatively designed wooden stools, light hold-ers, and tables, rattan sofas and wall hangings, and all have large windows looking out upon the meandering canal that runs through the property, with bamboo decks leading right from ones room into the water, which is suitable for swimming.

Low energy light bulbs are the norm here, collected river and rainwater is used for garden-ing and cleaning, waste gets separated for recycling, and toilets and washing machines are low water consuming. The resort also grows its own vegetables in an organic garden, and the owner, who comes from a family in the seafood business, sources only extremely fresh local seafood, which is reflected in the superb healthy meals served up by the canal-side restaurant.

Monks come by boat to do morning alms runs here, and various floating markets nearby can be visited, as well as the famed Mae Klong folding umbrella market along the railway line, where vendors have to take down their umbrella stalls each time a train rolls through. With resorts like these springing up, Bangkokians can now enjoy guiltless, stress free holi-days and be pampered while keeping their personal earth impact down.

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By Voicu Mihnea Simandan

Photos by Jojit Pangilinan

The moment I entered the house of Apisake Kosihadej, a 36-year old award-winning Thai interior designer, I’m greeted with: “Momo de-stroyed all my certificates and I had to throw them away some time ago… Come in!”

I take off my shoes and enter his house. Known as Mix to his friends, Apisake Kosihadej brings me a soft drink and invites me to take a seat at his work station.

“This is my home office,” Mix says while wav-ing his hands around a cacophony of interior design books, albums and magazines. “Let me show you what I’m working on at the mo-ment.”

This so-called home office is more like a very personalised home-cum-studio: works in pro-gress on a pin board, framed photographs of past projects, an area full of pens of every pos-sible kind, stationeries and graph-paper litter an opposite desk.

And, of course, all around the floor, a never-ending proof that there’s another “master” in the house. Momo’s sand-box, feeder, climb-ing props and toys are strewn here and there. I look for the two cats, but they’ve both disap-peared.

“My first venture in the design business was as a jewellery designer,” Mix says. “It was a family business and I was involved in all the design, production and sales process but I wanted to do something on my own.”

“I was young and still am and I wanted to try

and carve my own path in life. I couldn’t have done that by solely depending on my rela-tives.”

So, after about a year of working in the family business, he associated with a friend and they started their own gemology business.

“We designed our own jewelry using precious stones and tried to infuse our own style and concepts in the product,” Mix explains.

Obviously, what they were doing was closer to art than business and they soon realised that they could not make enough money so the two parted ways and continued on their own journeys of self-discovery. One night, as he was having some drinks with a designer friend, Mix had an epiphany.

“We were sitting around a small table when I noticed that the top surface of the table was swollen from all the hot and cold drinks that had been placed on it,” he says. “Why can’t they just make proper furniture?”

From that one thought, Mix and his friends decided to open a furniture company with the mission of creating quality, durable and fash-ionable furniture. But, like in most businesses, partnerships don’t always survive so Mix left the company and started his own.

That was the beginning of FullHousePlus, an interior design company owned, managed and operated by one person only: Apisake Kosihadej. At the same time he also started submitting his best furniture designs to vari-

ous competitions run by TV shows and design magazines and, not long after, he became no-ticed.

“I could have easily got myself a well-paid job at a big company in Bangkok and enjoyed the money and status but, at the same time, living a miserable eight-to-four life in a cubicle,” Mix says.

“My wish was to use my passion and talent the way I wanted to. If I failed, then I could al-ways apply for a job and move on in life. But if I hadn’t ever tried to build my own company, then I would’ve regretted that for the rest of my life.”

Mix, though, is a perfectionist and is never en-tirely satisfied.

“I come up with what I think is a great idea but, for various reasons, I never manage to follow through with it and try it out,” he says. “But the reverse side of the coin is also true. When I think I came up with a brilliant idea and it turns out to be a total failure, then I just wish that I had spent my time on a totally different pro-ject.”

Swamped with more work that he can actually handle all by himself, Apisake Kosihadej keeps a low company profile on the internet. Clients reach him via recommendations and word-of-mouth while the work that he creates speaks for itself better than any fancy website. Still, for business inquiries, you can contact him on 081-686-9554 or visit his Facebook page at FB/fullhouse.design.


Design hotspotsThailand Creative & Design Center (TCDC)

Located on the 6th floor of the Em-porium Shopping Complex, TCDC is the place for all designers (young or seasoned) to meet, do research, and exchange ideas. Visit their perma-nent and temporary exhibitions, get a membership card, browse their li-brary of 34,000+ books in both Thai and English, flip through 200+ titles of magazines and journals, rent their multimedia. Open from every day of the week except Monday from 10:30 to 21:00. Free entry. www.tcdc.or.th

Bangkok Art & Culture Center (BACC)

Occupying one side of downtown’s Siam intersection, BACC is an institu-tion that aims towards bringing into the public’s eye the latest trends in contemporary art. Art, music, theatre, film, design are all well-represented in a great variety of programs and events. It’s also a great place for people inter-ested in the world of art and design to network as well as make use of their library, studio, and galleries. BACC is open every Tuesday to Sunday from 10:00 to 21:00. Free entry. www.bacc.or.th

Museum of Contemporary Art (MOCA)

Built by Boonchai Bencharongkul, a Thai businessman, MOCA’s mission is to pre-serve and protect Thai art and culture and to offer young Thai artists and designers a springboard to the world of contempo-rary arts. The exhibitions curated there, the films and documentaries they play, and the events they organize are well worth a visit by anyone who wishes to better understand the trends in today’s Thai art. MOCA is situated in Bangkok’s Chatuchak district. Entry fee: 180 baht for adults, free for children. www.mocabangkok.com

We also sell Spas, MassageShops, Bars, Hotels, Hostels,Guesthouses, Shop-Houses,Laundries, Salons and much more

Small Restaurant in Nana BTSPrime Location, Inside seating, fully equipped and furnished in one of Bangkok’s businest locations. Rent only 40,000 baht a month.

900,000 bahtContact : Subu 0810 100 617

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5 floors, staffed and trading for over 6 years. Great location and regular clientele. Rent only 80,000 baht and asking price is 7.5 baht and asking price is 7.5 million baht(negotiable). Contact Subu today for aninspection – 0810 100 617. ---------------

For Sale/Rent Sukhumvit Soi 4

Multi-level Pub and Restaurant.Multi-level Pub and Restaurant.Main Soi location, with 2 bar areas, walk-in Cold Room, Tap Beers and table seating on the 2nd floor. Asking 3.2 millionbaht or near offer. E-Mail [email protected] for an inspection. for an inspection. ---------------

Empty Shop House in Sukhumvit Soi 22 for Rent

4 floors, newly painted, tiled downstairs area suitable for bar or restaurant or the like. bar or restaurant or the like. Toilets on all floors. 400,000baht and only 70,000 baht a month rent. Call Ken on 0999 520 149. --------------

RESTAURANTS FOR SALE & RENTwon’t last, so call todayfor an inspection on 0840 249 337. ---------------

Small Take Out Restaurant Ploen Chit

All new equipment and All new equipment and furniture, prime location near Sukhumvit Road on theway to Bumrungrad Hospital. Rent only 18,000 baht a month – 920,000 baht.Contact Ken on 0999 520 149. --------------- ---------------

Thai Restaurant Suan Luang

All equipment and furniture.Karaoke, Outdoor garden area.Cheap!! Only 300,000 baht. Call Palm on 0840 249 337. -------------- --------------

Seafood and Steak Restaurant

Located in Silom, the main ground-floor restaurant is 400m2. A beautifully appointed restaurant, with bar,lounge area, private rooms, wine area, private rooms, wine cellar, live seafood tank and lots more. 13.5 million baht. An inspection is a must – please call Ken on 0999 520 149.

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For Sale/Rent

Take-Out/Delivery and Dine-InItalian Restaurant. Comes withcompany setup and located to service the residents of Ekkamai and Thong Lor. 30,000Ekkamai and Thong Lor. 30,000baht rent and 1.4 million bahtfor the existing business, furniture and stock. E-mail us today to inspect [email protected] ---------------

For Rent Only

Shop-House Restaurant near MBK,Pratunum. Furnished, seats 30,kitchen on 2nd floor. Rentalonly 80,000 baht a month. Call today for an inspection – 0840 249 337 --------------- ---------------

Large Steakhouse Jomtien

Three floors, prominent location, 4.2 mil baht (Neg). Call today for an inspection – 0840 249 337. --------------

Price Reduced Price Reduced For Quick Sale!

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www.asianbusinessbrokers.comfacebook.com/asianbusinessbrokers [email protected] 0840 249 337

Empty Shop-House in Sukhumvit 33 for Rent 3 floors, main soi access, small out-door patio. was a bar, but also suitable for restaurant, massage or other business. Toilets on 1st and 3rd floors. Some bar fit-out, furniture and equipment remains.fit-out, furniture and equipment remains.

600,000 bahtContact : Ken 0999 520 149


The intriguingly named Bangkok hard rock band The Sangsom Massacre have an even more intriguingly named EP The Verses of Vice out this month. Singer Niall Joseph Murray tells us that “as the title would suggest there are elements of darkness and debauchery to the music.”

“But the songs are also fun and catchy so they might be interpreted as satirical, cartoonish glance at modern life in a huge city.”

The music runs the gamut of garage rock anthems through punkish Doors, early 90s spaced out pop and even one song with a grand piano and acoustic guitars called The Wolves At The Door. Naturally, riffs Murray, that one is for their mothers!

“Lyrically, we cover a lot of ground in the songs; Ignorance is Strength is a nod to current poli-tics, Under the Knife is an ode to the superficial nature of the city’s uber-wealthy and society’s constant obsession with white skin, surgery

and beauty products and the closer, Lizard People, a lovely heavy rant about new world order, the illuminati and the infamous one per-cent who are controlling our lives.”

“Overall it’s quite charming without being too preachy or politically driven” says Sail.

“Our philosophy is to never sit still. A band al-ways has to create and evolve so we are always trying to push ourselves in new directions,” Murray continues.

“It’s a three-piece run as a democracy, not a dictatorship so we always make sure we are pushing in the same direction. We have a col-lective vision and our resolutions are always for the good of The Sangsom Massacre, not the individual. We are ambitious and we want to succeed but we need to look further afield than Bangkok, and that’s what we intend to do.”

Asked to list their influences, Murray says: “Too

many to mention really! People have com-mented that some of our songs sound like they are influenced by the likes of Nirvana, Joy Divi-sion and Queens of The Stone Age etc but we all love different types of music, ranging from Prince to Nick Cave, from INXS to The Rolling Stones.”

Like other indie bands with their own material, The Sangsom Masscare have had to earn their reputation the hard way.

“Sometimes it’s difficult for expat bands to get the credit or the opportunities they deserve in Bangkok as the Thai music scene can be quite cliquey and insular but thanks to some very good Thai friends we have been able to play the bigger venues like The Rock Pub and Play Yard,” Murray says.

“We did a cool rock festival at Brownstone re-cently and we have played a memorable show with The Cairos [from Brisbane] when they vis-ited here.”

DARK SPIRITSMANGO NIGHTS


MANGO NIGHTS

If you've been partying around Bangkok the last few months you've probably seen a DJ who goes by the alternate monikers of Souldust and Harrington. That isn't the

only thing that is binary about him. To the casual observer he is 100 percent Thai but when he speaks, it is with a lush Geordie ac-cent. Souldust, the name we will use for this article, spent his childhood growing up in the northeastern English city of Newcastle.

“Aye, it was good living in the toon like, but I fucking swear a canny lot noo,” Souldust jokes in the Geordie vernacular that is like a foreign language to the rest of the English-speaking world. “I still find it amusing when people meet me for the first time and then become flabber-gasted as soon as I start to talk.”

Souldust credits his Newcastle upbringing for his love of disco, having seen the likes of Francois Kervorkian, Laurent Garnier and Joey Negro play live. But even then he is more than the sum of his influences.

“Musically, I suffer badly from Dissociative Identity Disorder – I have two DJ pseudo-nyms; ‘Souldust’ and ‘Harrington’.

“Souldust plays uplifting grooves be it in the form of Soul, Funk, Disco, Afro-beat or Boogie. You’ll hear anything from Cerronne to Fela Kuti, Dexter Wansel to Sylvester, Zapp to Stevie Wonder, The Temptations to Frankie Goes To Hollywood. Souldust plays a lot of feminine music with a few obscurities thrown in.”

“Whereas Harrington is all about House and Techno, both looking back at its develop-ment in Detroit and Chicago, as well as re-cent artists like MCDE, Deetron, FCL and Yom Trago. Of course, when Harrington plays, there is always a battle – Souldust wants part of the action too, so you can regularly hear bits of Disco coming through a Harrington set.”

Souldust and Harrington can currently be seen playing at Namsaah Bottling Trust, Oskar Bistro, amBar Pool Party, Bad Motel, Glow, Overground, Black Pagoda and Viva.

Souldust is that rare DJ who oozes a passion for the past but there is one thing about the scene he cannot abide: “I can’t stand smok-ing in clubs. It’s offensive. The world would be a much better place if nicotine addiction was replaced with porn.”

It all starts with the name. Tonstartssbanht isn't the easiest moniker to wrap one's tongue around but it certainly inspires interest and intrigue in this most eccentric of US rock acts that is set to grace the Bangkok stage in December.

For a start they are a duo of two brothers who just happen to live in separate countries – Canada and the USA – and compose most of their music via Megauploaded shared files.

And as Pitchfork, the respected music review site, has noted they are incredibly prolific having pro-duced some 24 albums between them over the years, a statistic of insanely Prince-style propor-tions. Currently they are touring a new live album called Overseas, appropriate since they are on an extensive Asian tour. Pitchfork opines of the new album: "As a duo, they go long for stretches of music that's easily described as psychedelic, though nothing's bleary or incomprehensible. Everything they perform seems just slightly hazy and out of reach.”

According to Popscene's Matt Smith, who is pro-moting the act at Play Yard by Studio Bar in Lad

Prao Soi 8 on December 11: "Tonstartssbanht are a rare breed. Sometimes two-piece bands crash and burn horribly and others are like magic to the ears, melodically clever and challenging in their own right."

"This is one of those bands. They also have a very unique style. A mixing pot of southern American country, heavy riffing and very desirable lo-fi psychedelia."

For Smith, Tonstartssbanht is the latest in a se-ries of remarkable underground acts brought to

Bangkok by Popscene.

"Popscene is in a great place right now,” he says. “I love the fact that I'm getting the chance to bring in smaller acts such as Blue Hawaii, Chk Chk Chk and Bottled In England.

A chance these bands and a Bangkok audience might not ordinarily have. The wheels will keep turning too, there's more good stuff lined up.”

And if you're still pondering this, the band's name is pronounced tahn-starts-bandit.

Southern sound blows into Bangkok


Bits & Pieces

Remember Drum'n'Bass? It was about the biggest thing in Britain in the early 1990s. Two decades on, it thrives as an underground music subcul-ture and with a fertile redoubt here in Bangkok of all places.

And the collective doing the most to keep things alive is Phatfunk, a seven-year-old collective co-founded by Ashley Williams aka DJ Instinct.

"Phatfunk was co-founded by myself and DJ Azek back in 2008... since then the team has grown to 5 members including DJs Orawan, DeLorean & VJ GorbVisuals," he says.

And despite the plethora of competing dance genres, Williams says: "There’s nothing like it in any other genre when the bass drops and every-thing in the club starts shaking. I’ve been DJing this music for 20 years now and still get the same buzz everytime I play to a crowd. So for us creat-ing Phatfunk was a place where we can share the music we love."

Phatfunk are currently playing to full houses of up to 500 people once a month and can claim major credit for keeping the D'n'B spirit alive in Bangkok.

"We have been running events every month for over four years now,” he says. “The last three years we’ve made Glow Nightclub our home on Sukhumvit 23 but occasionally might do the odd party at a different location like a pool or boat party.”

Recently Phatfunk has aso been bringing out some of the freshest DJs and producers of the moment so Bangkok gets to hear an upfront palatte of fresh new music which keeps the scene

moving forward and evolving.

"So far we’ve had many artists from some of D&B’s top labels V Recordings, Metalheadz, Hospital & Shogun with DJ’s Alix Perez, D Bridge & SP:MC, Digital, Dave Owen, Rockwell, Sabre & Makoto to name a few,” he says.

"We usually start off the night playing more liquid and soulful D&B for the first few hours and then after midnight its anything goes really, where we get to play more intense heavy D&B music that you’d typically hear at big festivals or raves. We are normally rammed around midnight until close at 4am. Unfortunately at the moment due to military rules they are closing all clubs at 2am now so we’ve started opening earlier from 9pm."

So the million-dollar question for the uneducat-ed and unwary: what is the difference between drum'n'bass and dubstep?

"The difference is the tempo. D&B is 170 BPM (Beats Per Minute) and Dubstep is 140 BPM. The latter is the speed of an excited heart rate hence why House music is so popular as it's in sync with your body clock," Williams explains.

“A lot of Dubtep is produced by D&B producers so they use a lot of the same sounds, like dark soundscapes, big distorted basslines and heavy beats. I find a lot of Dubstep basslines are to noi-sey and irritating as many people try to imitate people like Skrillex. D&B embraces every genre into the 170BPM platform."

FINGERS ON THE PULSE

A night of hilarious comedy titled ‘A Little Bit of Britain’ is coming the way of the Lotus Sukhum-vit Hotel in Soi 33 on Friday, Nov 14. Headliners are Sam Avery from Liverpool and Raymond Mearns from Glasgow. Ticket prices include buffet and free flow of beer. More details avail-able at facebook.com/thecomedymixasia

If you were at Wrong Disco's event last month, you'll remember what went down and how late they went (shhhhhh!). It's time to set the records straight again. The Wrong Disco boys are back at Grease on November 7. Bringing the freshest cuts and bottom heavy joints as usual, the night will make the best use of the

new refurbished sound system of Grease / Case 49 (4th floor).

DJ Freddiemeister will be back behind the decks at Dickinson’s Culture Cafe, Pra-a-thit Rd on November 8 from 9pm onwards.It will be house, tribal house, big room house and a dash of funky house.

One of Bangkok’s most anticipated events re-turns on November 21 with over 28 DJs in six different areas, Lush is taking over the entire Sofitel So in the most exceptional way: dance-

floors on the Rooftop, Poolside, Reception Lobby, Ballroom, the secret glass Box Room and the full open air Solarium. Find out more at facebook.com/events/729160227153583

Ku De Tah on Nov ember 22sees the Bangkok debut of one of commercial dance music's hot-test new acts - Klingande with live saxophone from Arnold Pol - Klingande's touring Sax play-er. Klingande's single, 'Jubel' put an already hot new artist firmly on the international map. With 150 million-plus Youtube plays, 5 x plati-num sales (and commercial top 10 in over 20 countries), it's safe to say that this is one of the biggest records of the last year.

MANGO NIGHTS

SUKHUMVIT SOI 22 (BEHIND NO IDEA)

OPEN TUESDAYS-SUNDAYS 6PM UNTIL LATE

WESTERN & THAI FOOD ● BEERS, COCKTAILS & WINE

100B LOCAL BEERS ALL NIGHT EVERY NIGHT

SUKHUMVIT’S SOUND OF RETRO & THE UNDERGROUND

EVERY WEDNESDAY IN NOVEMBER, 9pm

EARTHCOLLIDE

EVERY THURSDAY IN NOVEMBER, 9pm

JENNY & THE SCALLIWAGS

SATURDAY NOVEMBER 1 AND 15 from 8pm

Bangkok’s best English language comedy night

FRIDAY NOVEMBER 7

Your own neighbourhood slum disco party

EVERY SUNDAY IN NOVEMBER from 9pm

THE SUNDAY SERVICE

With DJ Love Handles

FRIDAY NOVEMBER 14 from 9pm

With DJ Rory Breaker-Morant

FRIDAY NOVEMBER 21 from 9pm

80s CONFIDENTIALNew wave, post-punk and Hi NRG

with DJ Grahame Wasabi


MANGO BITES

Bo.Lan

The evolving maturity of Thai cuisine relies on emerging chefs being willing – and encouraged – to bend the rules, to introduce new interpreta-tions of familiar dishes. To that end, Le Du in Si-lom is blazing its own delicious trail.

Chef Thitid ‘Ton’ Tassanakajohn trained in the USA and, after working in Michelin-starred mod-ern French restaurants, returned to Bangkok to open Le Du, where he brings his background in European fine dining to bear, reimagining tradi-tional Thai fare.

Among the starters, the phu lae pineapple is a stand-out, combining fresh pineapple with rad-ish, nuts, shrimp and pork powder, mint and smoked coconut milk. In its most basic form, phu lae is a provincial street food treat but at Le Du it becomes an elegant appetiser.

There is also a delicious wonton soup with blue swimmer crab and black truffle, fried garlic, bok choy and scallion. The addition of the truffle is in-spired – despite not being a classically Thai ingre-dient, it works brilliantly in concert with the other Thai flavours and that’s what matters,

Perhaps the speciality dish at Le Du, though, is the local ostrich, served with tamarind, winged bean, sticky rice and chilli paste. For those who haven’t tried ostrich before, it a relatively dense, dark meat with a surprisingly gamey taste, com-parable to venison. When served with such well-conceived offsets, it’s exceptional. And, frankly, it’s surprising that it doesn’t pop up on more menus.

“Before I went to the US, fine dining was mostly in hotels,” Ton says. “I came back and was surprised

by how many good restaurants there are, all over the place in Bangkok. And I knew I wanted to be one of those as well.

“I’m taking the risk – most people under-stand and appreciate it. I don’t take it for granted – I try to create more things, more menus with that Thai flavour. Hopefully people will accept that Thai flavours can come in another form.

“I take everything from Thai dishes – I’ll look at the produce, anything in season. I’ll take that and think about the way it’s used tra-ditionally and then create something from

Le Du

that. I’ll work it from Thai backwards. That’s why it’s Thai-inspired. We’re not creating from French and then bringing it to Thai – it’s starts with the Thai dish.”

Bo.Lan24 Soi Sukhumvit 53 02-260-2962bolan.co.th

Le Du399/3 Silom Soi 7 0929-199-969 ledubkk.com

Bo.Lan became one of Bangkok’s modt critically acclaimed restaurant – for Thai cuisine or any other, for that matter – when it was on Sukhumvit Soi 26. It has since relocated to Sukhumvit Soi 53 but has remained steadfast in its commitment to authenticity, local produce and refined flavours.

Although Bo.Lan’s food is immaculately presented and exquisitely considered, there is an argument that it risks being left behind slightly as Thai food – and Asian cuisine generally – marches toward bold

new culinary frontiers. There’s no faulting the ex-pertise – the salads ping off the tongue, a spicy mackerel adding a deliciously salty aftertaste to one offering, while squid mixes with banana blossom and chili jam in another. The curries are also fish and full of flavour, particularly the red curry with grilled pork and green bananas.

But foodies may hope for something a lit more adventurous than the soups and stir-fries here. The clear bamboo broth filled with chicken falls slightly flat while the turmeric-fried fish doesn’t quite deliver the zing that makes Thai food so ap-pealing.


MANGO BITES

Lit up by Longan

Thailand’s native fruits are a vital el-ements in the nation’s cuisine and one of the most versatile is longan, a less juicy relative of the lychee. The fact that the longan is drier means it can be used as a sweetening agent in soups, snacks and desserts – any-thing that relies on a sweet-and-sour offset – without adding unnecessary moisture. Indeed, in the past, aristo-cratic Thai menus used longan honey as a substitute for the now ubiqui-tous palm sugar.

Surely it’s only a matter of time be-fore longan finds an application in cocktails – particularly with the pop-ularity of Thai ingredients. It can’t be long before one of Bangkok’s bright young things comes up with a Lon-gan Mojito.

This elegantly cluttered bar in the back-streets of Ekkamai could very well represent the latest step in the evolution of Thai mix-ology. Sure, there are plenty of Thai barmen and Thai-run watering holes popping up around town, but few are as considered or rendered with the same attention to detail as Sugar Ray.

Bottles and various brews lines every avail-able surface, creating the atmosphere of a bootlegger’s basement. But it also serves a real purpose, as the owners of Sugar Ray make their own flavoured cocktail syrups and, even more ambitiously, their own sweet vermouth. There’s an irresistible arti-sanal flair to the whole set-up.

Crucially, the drinks are also outstanding. The menu changes regularly but there are a handful of tweaked classic and stand-out signatures that can be found reliably. For example, the Lychee Ginger Margarita makes use of one of the bar’s homemade syrups, while the Southeast Asian Side riffs

If you’re unsure what ‘New Zealand cui-sine’ entails, be sure to check out Kai, a new Kiwi-focused restaurant on Sathorn Soi 12. Judging from the menu, New Zealand cui-sine emphasises quality ingredients while retaining a rustic, uncomplicated presen-tation; the produce is allowed to speak for itself.

Kai is owned by the same Kiwis who run Snapper on Sukhumvit Soi 11, which had an overt focus on seafood. Kai’s menu also has a seafood bent but has been expanded to accommodate all-day dining via an im-pressive list of burgers and sandwiches.

After all, Kiwis are also tremendously proud of their lamb and beef and their burgers come topped with crispy salad, tomato, onions, relish and mayo. Or the Canterbury Plains sandwich, which bulges with succu-lent Kiwi lamb, mint paste, honey roasted carrots and rosemary potato.

For all this, it’s the seafood elements that really elevate the menu, turning it from an excellent cafe into an attractive evening dining spot – a crucial balance to strike in a competitive market. The Orange Roughy or Southern Hake are on offer if you fancy a traditional fish and chips but the real high-lights are more complex.

Sugar Ray

KaiNew openingNew openingNew opening

Try, for example, the South Pacific ceviche, made with gurnard marinaded in lemon juice, garlic, ginger and chilli, topped with tomato, red onions, coriander and coconut cream, a citrus tang delightfully offsetting the natural seafood taste. Or the grilled wild prawns – a gorgeous pinkish-orange – basted with garlic and parsley butter.

Wash this all down with a Kiwi craft beer or

a crisp white wine and you’ve got another appealing destination in one of the city’s emerging food hubs.

Kai142/22-23 Sathorn Soi 1202 635 3800kai-bangkok.com/

on a classic cocktail, the South Side, using Thai sweet basil in place of mint. There’s also a delicious Rosita, which is a Negroni but with tequila replacing the gin, height-ened further by the addition of grapefruit-infused bitters.

As a measure of how much cocktail culture has developed in Bangkok, owner Turk Sit-than insists the appetite for signature cock-tails simply didn’t exist in Bangkok five years ago.

“Thais are now much more interested in cocktails,” he says. “My customers always want to drink something new, or a new in-gredient. Maybe because my generation have travelled more.”

Baan Ekkamai, Ekamai Soi 21 Bangkok086-547-4633


IAN KITTICHAIAs modern Thai cuisine grows increasingly popular, Ian Kittichai could be forgiven for reminding Bangkok foodies that he got the ball rolling. Sure, David Thompson did a he-roic job of bringing Thai food to the attention of the world but that was mostly through a traditional, refined approach. Kittichai, on the other hand, has always been willing to mix things up a little more, while all along retain-ing his authenticity.

“It’s still authentic and traditional but we want to show people what can be done with Thai food,” he explains. “Not every restaurant has to sell pad thai or green curry. I look around, look at my ingredients and then put in my inspiration and my concept, thinking about what people will enjoy eating.”

If Kittichai is one of Thailand’s most origi-nal chefs, then he is also one of the busiest. Within Bangkok alone – setting aside his busi-ness abroad – he has a hand in two separate Hyde & Seek franchises, Smith, Namsaah Bot-tling Trust and his signature restaurant, Issaya Siamese Club, where he riffs on dishes he re-members from his childhood.

“Khao Soi is really popular,” he explains. “The inspiration was from Myanmar but then be-came a Thai staples, mostly with chicken and beef and the a lot of coconut milk. I do it like an osso buco, still traditional with the sauce. I see a lot of guests who dine here, they al-

ways push the crunchy noodles. I want to educate them to eat it without see-ing them so I put the crunchy noodles under-neath. In Thailand, it’s not a garnish – it’s part of the complete dish. “When you eat it, the meat is really succulent – we cook it to perfection, cooking it so it’s really juicy, and then this sauce with a really intense flavour. I want to give the customer a great, high-quality protein - beef from the

Royal Project – cooked in a vacuum machine, keeping the flavour inside, cooking it for 10 hours.”

MANGO BITES

Chef chat

Issaya Siamese Club4 Soi Sri Aksorn, Chua Ploeng Rd02 672 9040issaya.com

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SMALL STEPS: Even a little exercise can make your heart healthierYou don’t have to live at the gym to enjoy a healthier heart. A recent research study reported that even small amounts of exercise – after-din-ner walks, taking the stairs instead of the eleva-tor, doing some gardening or just playing with your kids – can produce a noticeable reduction in heart disease risk.

Results of the Harvard University School of Pub-lic Health study, which were published by the journal Circulation, showed that exercising just 2.5 hours a week reduced heart disease risk by about 14 percent compared to those who did no exercise. Weekly exercise of about five hours pro-duced a 20 percent average risk reduction.

Working long hours may take a toll on the heart

People who work long hours may be damaging their health more than they realize. According to a recent study published in the journal Annals of Internal Medicine, people whose typical workday lasted at least 11 hours were more likely to suf-fer future heart problems than those who worked seven to eight hours a day.

During the study, British researchers evaluated the coronary heart disease risk factors of more than 7,000 middle-aged men and women and tracked the group for a 12-year period. About 10 percent of the group reported long workdays.

After 12 years, results indicated that those who reported working at least 11 hours a day were 66 percent more likely to suffer a heart attack, or die from one, compared to people who worked less.

While further research is needed to determine the precise relationship between working hours and heart problems, the research team empha-sized the connection between chronic stress as-sociated with long working hours causing prob-lems with the body’s metabolic processes, higher rates of depression and problems with sleep.

Swapping carbs for soy and low-fat dairy helps blood pressure

Some easy-to-make diet substitutions may actu-ally lower your blood pressure. That’s the find-ing of a new study which provides some of the strongest evidence yet that cutting back on car-bohydrates in favor of more low-fat dairy and soy products can have a healthy impact on blood pressure.

High blood pressure is a major risk factor for potentially-fatal heart attacks and strokes. Earlier studies had shown a connection between diets rich in low-fat dairy and lower blood pressure.

This latest study, conducted by a research team at Tulane University in the US, is the first to di-rectly examine the effects that carbohydrates, vegetable protein and dairy protein may have on blood pressure.

During the study, participants who had been diagnosed with pre-hypertension or moderate hypertension took a series of supplements made from soy protein, low-fat milk protein or carbo-hydrates.

The results showed that people in the low-fat protein and soy groups registered a modest,but statistically significant, reduction in blood pres-sure of about four percent versus the carbohy-drates group.

It’s estimated that such a reduction in blood pressure could translate to a six percent decline in stroke deaths and a four percent drop in fatal heart attacks.

So the next time you catch yourself reaching for a sugar-heavy cola drink, make the healthy swap with a glass of soy or low-fat milk instead.


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MANGO METRO Magazine | Bangkok | November 2014