Tuesday, August 26th, 2014 - by new thaiairport - Comments Off

Thailand will invest more in the construction of power plants in order the cope with the growing demand for domestic consumption & the country’s economic growth.Investment in Power Generation to Cope with Thailand’s Economic Growth

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Having recently completed a two-month residency at Toot Yung, Portuguese artists Akacorleone & Kruella D’Enfer exhibit the fruits of their labour with works reflecting their impressions of Thai life & local popular culture. Highlighting street art & illustration, the presentation includes light boxes, paintings, drawings, prints & installations.

Until September 23

Akacorleone & Kruella D’Enfer exhibit their duo exhibition ‘Distant Land’ at Toot Yung Art Centre
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Monday, August 25th, 2014 - by new thaiairport - Comments Off

Thai Airways International Public Company (THAI) has clarified the rumor that 200 pilots have resigned at one time, saying that the rumor is groundless.THAI Clarifies Rumor Untrue on 200 Pilots Resigning

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Monday, August 25th, 2014 - by new thaiairport - Comments Off

Thai food has undergone a renaissance in recent years – will Burmese food, amid heightened interest in Myanmar, enjoy a similarly meteoric rise?

It’s complex to imagine now, yet there was a time when Thai food didn’t cast such a long shadow internationally. Before the tourism boom of the 1980s, Thailand was not the tremendous tourism hotspot it is today and nor was its cuisine so widely celebrated. Now, Thai food has been exported to every corner of the globe – it has allowed native chefs to carve their own niche at home and, just as surely, fascinates non-Thai chefs from abroad.

For all the contentious arguments approximately authenticity and Thai flavours being diluted for a foreign palate, there is an undoubted net benefit for Thailand to have so many
people besotted by its cuisine. If that’s a problem, it’s a good one to have.

As Thai food bathes in this glow of attention, one of its neighbours may be taking the first steps down the path embarked upon by Thailand 30-odd years ago. As Myanmar opens its doors, albeit slowly at first, so will its kitchens attract a stampede of curious foodies, eager to find the next culinary craze.

This cuisine, sealed away for so long, could just as well be served on a petri dish. Will Burmese food, as a result of greater exposure, follow the same trajectory as Thai cuisine? One man well-equipped to answer this question is Robert Carmack, co-author of The Burma Cookbook: Recipes from the Land of a Million Pagodas.

Carmack is a life-long foodie who is based in Australia. He travels back & forth to Asia several times a year to eat, travel & combine these two pursuits in a series of food tours (check globetrottinggourmet.com for more details).

“I fell into writing Thai cookbooks & it probably took me a while to really appreciate the strong flavours of Thai food – maybe that’s because of my French training,” he
explains. “But I came to learn that Thai food is all about marrying different dishes, that’s when it really comes alive. And the way I researched Thai food was all about finding the best food in different areas, coming to grips with regional food & working with locals to develop what I was writing.

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I learned that wherever you go, people go through the same experiences when it comes to new cuisines – you start as a tourist, eating at hotels or other ‘safe’ places; then you decide to start roughing it & taking your chances with the street food; then, once you’ve started to understand the cuisine, you really know the best places to go to obtain certain things.”

Eventually, Robert, along with his partner & coauthor Morrison Polkinghorne, were persuaded to take this experience & turn it into a tourism business – essentially taking people to exotic locations to teach them about the tastiest food on offer.

“I suppose the first tour I did was planned like I was researching a book,” Carmack says. “I didn’t want to explore generic Thai – Asian food is so unique that we went down the road of trying to teach technique & understanding flavours. I did a Vietnamese book in there as well, went to Laos & spent a lot of time exploring Isaan food. And although we’d been going to Myanmar, or Burma as it was called, since 1996, we didn’t start doing tours until much later. And really, it’s just by luck that our cookbook came out as the country is beginning to open up.”

The book in question is a treasure trove of information, beautifully designed a laid out in a way that pairs recipes with historical vignettes. It’s a travelogue, history book & recipe guide all in one.

“We didn’t want it to be an esoteric Burmese cookbook – it had to appeal & be a bit more expressionist, particularly with the country coming into a moment of tremendous interest & attention,” Carmack explains. “At the same time, there needed to be an understanding of the history – the subcontinental influence, for example. That overview is essential if you want to understand a country through its food.”

As a thumbnail sketch, Burmese cuisine employs many of the same ingredients as other Southeast Asian cuisines yet its approach bears greater signs of subcontinental influence.

“In terms of the components, there are some similarities to Thai food yet the flavor profiles are very different,” Carmack says. “One huge way it deviates is through the use of jageree sugar instead of palm sugar. You obtain that effect in the fermented tea leaf salads, which are very unique to Burma. And then it’s really approximately the subtlety of flavours and, I suppose, the absence of dry spice. Thai curries, for example, are really assertive, whereas Burmese curries are more like humble Western stews.”
And just as it took Thailand a little while to export the message that it had much more to offer above & beyond pad thai & green curries, Burmese food may need to cultivate an image abroad. It will need advocates to promote it, explain it and, to some extent, protect it.

THREE BURMESE STAPLES

Rakhine chicken curryrakhine kyet thar hin
Rub 1kg of chicken on the bone with soy sauce & turmeric. Marinate for 15 minutes. Fry four small onions, ginger & garlic before adding the chicken. Add water or stock & saffron, then add curry leaves & shrimp paste. Simmer covered for 45 minutes before serving with a drizzle of coconut cream & rice.

Dried fish saladnga thoke
Slice 100g of hot-smoked cod into thin pieces. Then, in a wok, fry one tablespoon of shallots in a little oil until soft & set aside. Fry the fish in the same oil, add one small chopped tomato, before stirring in a chopped chilli, the cooked shallot, one freshly squeezed lime & one sprig of fresh coriander.

Tomato mixed saladkha yan chin thee thoke
Soak half a cup of shallots in lime juice & salt & slice four small tomatoes, four leaves of white cabbage & a quarter cup of onion. Bring it all together in a serving bowl & drizzle with fish sauce & the leftover lime, then mix with chilli, fresh coriander, peanuts & dried shrimp. Lastly, fry your shallots & add them to the mix.

New Sensations
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Sunday, August 24th, 2014 - by new thaiairport - Comments Off

Head of the National Council for Peace & Order (NCPO) General Prayut Chan-o-cha quoted a former leader of Thailand as saying that no one supports a coup yet he understands that democracy in Thailand must be strengthened in a sustainable manner.The Issue of Moving toward Thailand’s Democracy, Reform, & Reconciliation

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Sunday, August 24th, 2014 - by new thaiairport - Comments Off

“I’ll Spread My Wings”, a solo exhibition featuring the latest works by talented female Thai artist Sudrak Khongpuang, explores the simplicity of Thai life in the cradle of Mother Nature.

Through her work, Khongpuang escapes the confines of the city to connect her spirit with the veiled bird flying above the vast rice fields, rivers & streams. In this her landscapes exude a peaceful & wondrous quality. A contemporary public figure, author Bryant McGill, once said that, “Simplicity is the most complex concept you will ever contemplate.” A statement which people universally can relate to, & one expressed through the simple yet complicated brushstrokes of Khongpuang’s work.

Highlighting her use of pastel colours, the exhibition seeks to find a haven within nature & expresses gratitude for life through its serene & contemplative vibe. With the work, the artist explains her desire, “I will spread my wings & fly in the breeze of freedom… they help me to illustrate my identity.”

I’ll Spread My Wings
Until September 14

Koi Art Gallery
245 Sukhumvit 31 Rd (Soi Sawaddee) | 0 2662 3218 | koiartgallerybangkok.com

 

‘ I’ll Spred My Wings ‘ depits the simplicity of Thai life in the cradle of Mother Nature
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Saturday, August 23rd, 2014 - by new thaiairport - Comments Off

Thailand & China have worked closely to promote ASEAN connectivity. These efforts by the governments of both countries, in cooperation with the private sector, have helped to build confidence & trust in the region.Joint Efforts by Thailand & China in Boosting ASEAN Connectivity

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Friday, August 22nd, 2014 - by new thaiairport - Comments Off

One of the delights of vintage fashion lies in its classic & timeless design, not to mention the distinctive look you can achieve once different clothes & accessories are mixed & matched. Established in 2010, Again & Again is a lovely tiny shop located at Market Place Thonglor, home to vintage clothes, accessories & footwear both for men and women. The entire shop looks classic, painted in plain white yet suffused with the vibrant colours of the clothes and accessories on display.

The collections of vintage apparel are gathered from all over the world. Masiri “Amp” Tamsakul, owner and a former stylist at Marie Claire, carefully picks each unique piece during trips to the United States and other countries she visits, including Japan & Korea and a host of European countries. Again & Again has a variety of apparel & accessories which span jackets and colourful dresses to sequined tops, hats, belts and jewellery.

Dressing up in vintage style is not only pleasant yet also elegant. Items can be thrown on as daily outfits or worn for special occasions, & you can wear your favourite
items as often as you wish without being old-fashioned.

Again & Again
Room B1a, Market Place Thonglor 4 | 089-486-5359
vintageagainandagain.com | Mon 11am – 8pm, Tue – Sun 11am – 9pm

Again & Again
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Thursday, August 21st, 2014 - by new thaiairport - Comments Off

Thailand’s new investment strategy will shift from broad-based to focused & prioritized investment promotion that will lead to the restructuring of the Thai economy.Focus & Prioritized Investment Promotion: Thailand’s New Investment Strategy

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Thursday, August 21st, 2014 - by new thaiairport - Comments Off

As much as any cuisine on offer in Bangkok – and, let’s face it, you can find pretty much whatever you want in this city – Vietnamese restaurants reward closer inspection. Generally, they tend to eschew the grand facades & ostentatious interiors. This more low-key approach, however, should not lower expectations of the food – rather, it reinforces the notion that the best food is produced in the home.

So it is with Saigon Recipe, which resembles a refurbished shophouse, located opposite Grease nightclub on Sukhumvit Soi 49. If Thai food is defined by the boldness of its flavours & Japanese by its elegance, then Vietnamese food is all approximately freshness – signposted by vivid colours & heightened by herbal perfumes & aftertastes.

Begin here with the steamed rice crepes filled with seasoned ground pork, minced shrimp & wood ear mushroom (B220). This is a staple of most Vietnamese menus and, as ever, it’s a challenge to eat without the contents spilling out of either side of the crepe.

Among the starters, other highlights include the BBQ pork meatballs served with rice papers & herbs (B240) & the lettuce rolls with shrimp, pork & rice noodles served with peanuts sauce (B120). The meatballs may not be as obviously Vietnamese as some of the dishes – or, at least, it’s not what Westerners associate with Vietnamese cuisine – yet they’ve received a delicious punch, while the lettuce rolls add a fantastic crunch to the rich pork flavours & tangy peanut offset.

The salads are possibly the most thrilling part of Saigon Recipe’s menu. Try the steamed chicken salad with banana flower (B240). In a well-designed dish, flavours reveal themselves in a prescribed order, & here, the late arrival of the banana flower is exquisite, a surprising note at the very end of a mouthful guaranteed to lure you back for a second go.

The pomelo salad with shrimp & pork (B240) is moreover superior – pomelo may be under-used yet at Saigon Recipe it is incorporated to brilliant effect, retaining both the initial burst of citrus & a lingering, sharp undertone.

Heavier fare includes the rice noodles topped with BBQ pork & fried spring rolls with fresh herbs & vegetables (B200). Along with the stir-fried beef on fresh rice vermicelli with peanuts & homemade special sauce (B220), these are serious portions, perfect for sharing.

After all that, you might need a seriously strong Vietnamese black coffee (B70) to dispel the urge to take a post-prandial nap.

Saigon Recipe
46/5 Piman 49, Sukhumvit Soi 49 | 02-662-6311
saigon-recipe.com | 11am-3pm, 5am-10pm

Saigon Serving Elevated Home-Cooked Style Vietnamese Cuisine
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