วันอังคารที่ 27 เมษายน พ.ศ. 2553

PASIN LATHOURAS, TAT'S YOUNG TOURISM AMBASSADOR, EARNS FIRST POINT OF FORMULA BMW PACIFIC CAREER

PASIN LATHOURAS, TAT'S YOUNG TOURISM AMBASSADOR, EARNS FIRST POINT OF FORMULA BMW PACIFIC CAREER



SEPANG (APRIL 4, 2010): Tourism Authority of Thailand's young tourism ambassador, driver Pasin Lathouras scored his first point of his Formula BMW Pacific career when he finished 14th at the Sepang International Circuit (SIC) yesterday.

The Bangkok-born racer, who is making his single-seater championship debut, was caught up in traffic in the first lap after Nabil Jeffri's stalled car caused a pile up. Even though, the accident ruined any chance, Lathouras had finished higer up the grid.

"It was a hard race due to the accident but I'm glad that not only did I finish the race, I also earned my first point in the series," said Lathouras, who is driving for MERITUS-GP.



"I'm still getting used to the overtaking moves as it is quite different from karting.

"I'm pleased to have finished my first weekend without any untowards incidents as some cars failed to finish the race due to accidents in both races."

RESULTS
1. Richard Bradley (Eurasia) 22:20.522 seconds
2. Oscar Tunjo (MERITUS-GP) 22:24.292 seconds
3. Kotaro Sakurai (Eurasia) 22:29.766 seconds
12. Dustin Sofyan (MERITUS-GP) 22:48.861 seconds

14. Pasin Lathouras (MERITUS-GP) 22:54.196 seconds YNWA


For more information contact Goodwill Marketing Communications Co., Ltd.

Tel. 0-2980-0698-9 Fax. 0-2980-0697 E-mail: goodwillcoms@hotmail.com


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Come and Join the Traditional Event of “Keun That Deun Kao”.

Come and Join the Traditional Event of “Keun That Deun Kao”.



Tambon Ko Ta Pao Administration Organisation and Amphoe Ban Tak presents the traditional event of “Keun That Deun Kao” to preserve the beautiful tradition,as well as to promote this tourist attraction of Tak.

Wat Phra Boromathat has a structure that is based on the shwedagon Pagoda of Myanmar, and represents the Phrathat of the Year of the Horse. On 26 June 2010,the people of Amphoe Ban Tak, Tak will celebrate the grand parade of the that robe hosted by Ko Ta Pao Administration Organisation. The parade consists of a long drum parade, silver and gold trees parade, Thung Chai parade,Thieo flag parade, and ceremonial objects from Nong Lem. The parade will be passing through the huly bridge, a 200-meter long wooden bridge to the ceremonial area. Then there will be a worshipping ceremony to the Yuttahathi Chedi, a chedi built by King Ramkhamhaeng the Great on the occasion of the victory over Khun Sam Chon, the ruler of Chot, as well as the gathering of 108 gods ceremony.

For more information, contact the Amphoe Ban Tak Administration Organisation,Tel : 0-5551-4341-3 E-mail : tattak@tat.or.th



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GREET

GREET



For more detail: www.tourismthailand.org/greet



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Buffet without boundaries

Buffet without boundaries

A strong selection of international options with Asian highlights

  • Published: 23/04/2010 at 12:00 AM
  • Newspaper section: Realtime

Atelier, the Sunday brunch venue of the relatively new Grand Millennium Sukhumvit may look less extravagant compared to other hotels, but this 140-seater is among a few in town that highlights the glamour of Asian cuisine.

The bright and cheery buffet venue highlights its a la minute style of cooking.

From Thai, Chinese, Japanese and Korean to Vietnamese as well as European and Australian styles, this bright and cheery restaurant with the majority of the food stations gathered together in one area offers a boundary-less variety of dishes that are to be prepared to the guests's preferences in a la minute fashion.

To present diners with the choices available, in front of the all-open cooking station was displayed a decent selection of vegetables and meat (various types of beef, lamb, chicken, pork, fish and seafood) for you to pair with your preferred style of cooking. We ordered steamed snowfish with soy sauce, grilled beef tenderloin and river prawn, pan-fried salmon with butter and herbs, Korean barbecue pork and Thai-style stir-fried mimosa (phak krached) with oyster sauce and were very pleased with the quality and flavours.

One of the special things at Atelier was that it had a tapas bar where a mouthwatering selection of Spanish and Italian cured meats and sausages such as chorizo, parma ham, salami and corned beef are displayed and are sliced to your order. While among the likes of Alaskan king crab, Fin de Claire oyster, lobster tails and caviar, its seafood corner also featured a bunch of razor clams which can be hardly found anywhere else.

Italian Parma ham and Spanish chorizo at tapas bar.

Another signature offering here was the steak tartar. Made freshly from scratch with prime grade wagyu beef, the minced rare beef dish was enjoyed with the super-delicious Ceasar salad which I never miss whenever I am here.

Since the hotel doesn't have a Chinese outlet, Cantonese-style noodle dishes, combination of barbecued meats, Peking duck rolls and a dozen choices of dim sum represented the Sunday brunch's mediocre Chinese cuisine, while the Italian cuisine could be enjoyed in forms of cooked-to-order pasta which tasted fair.

Atelier's small sushi station is the place where you can witness the chef in action. Most of the delicacies here, from classic rolls and raw fish sashimi to cone-shaped temaki, are freshly prepared to the customer's request and proved delightful, as did the juicy, freshly sliced roasted lamb leg and grilled prime ribs that came from the carving station.

If you are one of those diners who is more interested in a typical buffet-style ready to eat food, there is a decent selection of hot and cold dishes available, including Indian-style curry, Western-style poached fish and lamb casserole.

When it came to desserts, the restaurant provided fairly pleasant, although not extravagant, choices of Western and Asian-style sweets. Two chocolate fountains were there to luxuriate both white and milk chocolate fans, while the ice cream tappan station thrilled ice cream lovers with the tailor-made dainties made with their favourite choices of ice creams to be tossed on an icy griddle with various toppings.

A free-flow of Asian beer, green tea, coffee, soft drinks and a wide variety of fresh fruit juice and smoothies are also available for all buffet diners. The hotel is now offering 50 percent discounts for parties of four persons or more.

Atelier’s main cooking station.

Asian appetiser with a contemporary twist.

About the author

columnist
Writer: Vanniya Sriangura
Position: Reporter

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A Dream destination - Korea

A Dream destination - Korea

North Korea may be out of the question, but try its southern neighbour

  • Published: 25/04/2010 at 12:00 AM
  • Newspaper section: Brunch

Yin and yang - the blue and red circle at the heart of the South Korean flag - neatly symbolises not only the divided Korean peninsula, but also the fluid mix of ancient and modern aspects of the country officially called the Republic of Korea (ROK). For the vast majority of visitors, a trip to this part of the world means spending time in South Korea.

Unfairly overshadowed by the headline-grabbing antics of its bad-boy neighbour, South Korea is a dream destination for the traveller, an engaging, welcoming place where the dazzling benefits of a fully industrialised, high-tech nation are balanced alongside a reverence for tradition and the ways of old Asia.

Academics still quibble over whether the Land of the Morning Calm (a term coined by travel writer Percival Lowell in 1885) is an accurate translation of the old Chinese characters by which all of Korea was once known. Dive into Seoul, powerhouse of Asia's third-largest economy, and calm is likely the last thing you'll feel. This round-the-clock city is constantly on the move, its work hard, play hard population the epitome of the nation's indefatigable, can-do spirit.

Dubbed the world's Design Capital in 2010, Seoul is midway through an ambitious frenzy of re-invention that promises grand architectural statements, greener spaces and cultural rather than industrial targets. Softer 21st century aspirations aside, the 600-year-old city is founded on a bedrock of tradition that manifests itself in the daily pageantry of the changing of the guard at its meticulously reconstructed palaces and the chants of a shaman on a hillside.

You can hardly turn a corner without stumbling across a tourist information booth, an underground station or a taxi that can smooth your way to the next discovery in this multifaceted metropolis.

South Korea's excellent transport infrastructure and compact size mean that within an hour of the urban sprawl more tranquil moments are achievable atop craggy mountain peaks enclosed by densely forested national parks threaded through with picturesque, challenging hiking trails.

KOREA: Available from all good bookshops for 995 baht.

Get further off the beaten path than you could believe possible by sailing to remote islands, where farming and fishing folk will welcome you into their homes and simple seafood cafes. Or sample the serenity of a Buddhist temple retreat where the honk of traffic is replaced by meditation and the rhythmic pre-dawn chants of shaven-headed monks.

If all this sounds a little too peaceful for your travelling tastes, rest assured the ROK also knows how to rock. A countrywide itinerary of lively festivals and events means there's almost always a celebration of some sort to attend. If nothing else your taste-buds will be tingling at the discovery of one of Asia's least known, but most delicious cuisines. Friendly Koreans will happily share this and other aspects of their culture with you, regardless of language barriers.

FOOD AND DRINK

Korean food is robust, gutsy and unapologetic, an enthusiastic assault on the senses that marshals many flavours at once. At times it can be a baffling conflation of flavours from across the spectrum - sweetly spicy with one mouthful, salty with a dash of sour the next. Often it is simply spicy - potent enough to trigger sweat or tears. At no time will it be bland, unless you forgot the kimchi or dipping sauce (both are served on the side, but are fundamental to the meal).

Most people associate Korean food with kimchi and barbecue, which exhibit some certain quintessentially Korean flavours - the ripe tartness of fermented leaves, the delicate marinade of grilled meat. But that's just the starting point. While the basic building blocks of the cuisine are recognisably Asian (garlic, ginger, green onion, black pepper, vinegar and sesame oil), Korean food strikes out on its own in combining them with three essential sauces - ganjang (soya sauce), doenjang (fermented soya bean paste) and gochujang (hot red pepper paste).

The other distinctive feature is that the main course is always served not only with bap (steamed rice), soup and kimchi, but also a procession of banchan (side dishes) trooping out of the kitchen. Above all, Koreans see mealtimes as an occasion to feed both the body and the spirit, by eating with family, friends or colleagues - always convivial, with the group; rarely, if ever, alone.

All told, a Korean meal is an embarrassment of flavours, full and unrepentant. There's some talk of watering down the more feisty recipes to make them more palatable to foreigners, but that would be a real pity when it's precisely those aggressive flavours that make Korean food so memorable - and addictive - in the first place.


This is an edited extract from 'Korea', by Simon Richard et al. Lonely Planet, 2010.


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Uthai thani's lost world

Uthai thani's lost world

Visiting this secret valley is like taking a day trip to Jurassic Park

  • Published: 25/04/2010 at 12:00 AM
  • Newspaper section: Brunch

It seems like travelling back to the age of the dinosaurs as I find myself standing in front of Hup Pa Tat, a little-known tourist attraction in the Lan Sak district of Uthai Thani. The area is covered with verdant tat palms (Arenga pinnata), or black fibre palms, that can grow to 20 metres in height and have leaves about six metres long.

Imagine walking under these tall palms. It is like exploring a lost world.

Hup Pa Tat means "palm forest valley". It was discovered by chance in 1979 by a local monk, Phra Khru Santitham Koson, who was walking and came upon an opening in the limestone hills that surround the palm forest and kept it hidden, said Phajon Viriya, a guide.

Local villagers and the authorities exposed a side of the hill and made a narrow tunnel through to the valley.

When you step inside, it might feel a little eerie because of the noise of bats and the strong smell of their excrement. You will need a torch, and if you shine the light on the ceiling of the tunnel, you will see hundreds of bats. Of course, the light scares them, so do so with caution.

After walking for five or 10 minutes, you will reach the other end of the tunnel and emerge into the valley and be immediately impressed with the beauty of the black fibre palms in the sunlight. These palms are native to tropical Asia, and can be found in India, Indonesia, Malaysia and the Philippines. But in Thailand, this palm is found in abundance only here. They produce a round fruit that can be eaten, and their sap can be processed into sugar or can be fermented into vinegar or wine.

There is a natural trail about 700 metres long that makes it easier for visitors to see more of the valley. You can enjoy not only the palms, but also the diversity of flora and fauna.

I was amazed to find some trees were growing in cracks in the limestone blocks that litter the valley floor, as well as having the chance to closely observe rare plants and herbs such as ma kratheup rong (Ficus pubigera), a vine believed to help boost sexual potency, kud kao lek (Randia parvula) and the fish tail palm, which can grow to 10 metres high. For the benefit of visitors, there are signs indicating the names of the plants.

Another eye-catching sight is the red banana blossom (Musa acuminata). Growing well in the valley's nutritious soil, the banana plants are cheerful and vivid, perhaps the only red found in this forest.

Last but not least is where Her Royal Highness Princess Maha Chakri Sirindhorn rested when visiting the forest on Oct 2 in 2000.

You will easily find where the princess sat, as there is a sign indicating the spot, which is one of the attractions of the forest.

Although you can finish the trail in about 30 minutes, I spent a couple of hours taking pictures and enjoying the fresh air.

About the author

columnist
Writer: Suhada Himbenson
Position: Writer

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Stream of life and History

Stream of life and History

Travelling along the 150-year-old Maha Sawat canal in Nakhon Pathom can be the perfect escape from the hustle and bustle of Bangkok and a way to see nature and the traditional way of life

  • Published: 25/04/2010 at 12:00 AM
  • Newspaper section: Brunch

In a canal, several children are swimming joyfully while a man in a sarong is taking a bath. Not far away, another man is taking fish out of a net. On both banks, hundreds of rai of rice is ripe yellow, while pomelo trees and lotus plants are in full blossom.

HISTORIC WATERWAY: A bridge across the Maha Sawat canal. PHOTOS: COURTESY OF DR WATTANA THIAMPATHOM AND SURASAK KHONGKHUAN

With no need to turn back the clock, anyone can experience pure nature and the slow-paced lifestyle of the past when visiting the Maha Sawat canal in Nakhon Pathom.

"We live simple yet happy lives here. We can still take a bath and swim in this canal because the water is very clean. Fresh water is regularly diverted from the Srinakarin Dam in Kanchanaburi to this stream via the Ngiew Rai area," said Pathum Sawatnam, a veteran farmer at tambon Maha Sawat.

In the past, the majority of local villagers grew rice, while others grew lotus plants. After a big flood in 1942, some of them opened betel nut and fruit orchards, and others opted for poultry farming and merchandising. Since the Boromratch-onnanee elevated road was built in 1982, more locals have become government officials and company workers.

"I am a rice farmer. Soil along this canal is good for rice growing. Most of the farmland here are rice fields. There are also a number of fruit orchards, especially pomelo orchards. Pomelos from Wat Suwannaram community are the most delicious and they sell like hot cakes," Mr Pathum said.

He said tambon Maha Sawat is free of housing estates and industrial factories because it is strictly a farming area only. More than 1,000 rai (160 hectares) of land there once belonged to the Crown Property Bureau and served as farmland only. Later, the land was allocated to rice farmers who received about 20 rai (3.2 hectares) each under a condition that the land could not be sold but could be transfered to the owners' children for farming purposes only.

"On both banks of this canal people grow various strains of rice. My father owned more than 300 rai [48 hectares] of farmland, which yielded 300 kwien [600,000 litres] of rice. He grew five breeds of rice so that he could harvest at different times," said Dr Wattana Thiampathom, director of Phutthamonthon Hospital, whose family has been living along the Maha Sawat canal for many generations.

EARLY BIRD: A monk paddles a boat to receive alms from Buddhists.

He said the Maha Sawat canal has a long history and turns 150 years old on May 17.

It is important to Phutthamonthon district and it links the east and west sides of Bangkok. And it was the fruit of King Rama IV's strong faith in Phra Pathom Chedi in Nakhon Pathom.

In 1852, King Rama IV ordered the restoration of Phra Pathom Chedi and assigned Chao Phraya Maha Prayoonrawong and his son, Chao Phraya Thipakornrawong, to supervise the digging of the Chedi Bucha and Maha Sawat canals, according to the Bangkok Royal Chronicle written during that reign.

A resting pavilion, or sala, was built every 100 sen (4km) along this canal. One of them was called Salaya because its walls were inscribed with traditional medicine formulae. Another one was called Sala Thamsop and served as the venue of funeral rites for officials and workers who died while building the canal.

FERTILE: Rice fields along the Maha Sawat canal.

After its opening in 1860, the Maha Sawat canal was taken by King Rama IV and his royal entourage as a route leading to Phra Pathom Chedi via the Nakhon Chaisi River and the Chedi Bucha canal. The king later gave more than 20,000 rai (3,200 hectares) of land along this canal to his children.

"The most important land plot here is the southern one. It has been inherited within the Royal Family," Dr Wattana said.

After the opening of the Maha Sawat canal more people moved into the area. The first batch of residents came from old communities along the Nakhon Chaisi River, including Song Khanong, Homkkred, Bang Toey and Don Wai; and some others from Muang Nonthaburi and Bangkok.

"A few years later, many people came to lease the royal land at low prices to grow rice. And a few other commoners occupied the rest of the plot of land," Mr Pathum added.

At that time, the poet Maharuek - who penned the travel epic Niras Phra Pathom - used the Chedi Bucha and Maha Sawat canals to save time in his travels to Phra Pathom Chedi. He described the communities on both banks of the Maha Sawat canal and how each house stood very far from each other. He saw a Mon woman taking a bath in the canal near Sala Khlang (Sala Thamsop). He met a female farmer with a dark complexion and a kind heart at the Fifth Sala (Salaya), and saw many birds around the Sixth Sala.

LOCALS: Life along the Maha Sawat canal.

In 1877, King Rama V travelled to Saiyok Waterfall in Kanchanaburi past the Maha Sawat canal and wrote a memo about his journey. He recorded that the canal was most shallow between the 400 and 500 distance markers and impassable by his royal barge, which had to be towed by buffaloes. To solve the problem, the king ordered the digging of a new canal - naming it Thawi Watthana in 1878 - to connect the middle section of the Maha Sawat canal with the Phasi Charoen canal. Two years later, the Narapirom canal was built to link with the Thawi Watthana canal and the Nakhon Chaisi River in Bang Len district.

During the reign of King Rama VI, the local residents adopted surnames - most of which start or end with the word "Sawat". Later, new communities such as Wat Suwannaram, Salaya and Khlong Maha Sawat communities were established along this canal. Thatch-roofed cottages were first built and later replaced by tile-roofed traditional wooden houses. In the '50s, large two-storey wooden houses in the punya-style were introduced to this area by rich families.

TRADITIONAL: A painting at Wat Suwannaram featuring people working and relaxing along the canal.

"About 60 years ago, people here lived in thatch-roofed houses and used only paddle boats to get around. There were no long-tailed boats with engines. To hold funerals, coffins would be taken to temples in a procession of boats," the doctor said.

He added that the locals still buy goods from vendors on boats. Buyers will put money in plastic bowls and sellers will hand the items to them.

While many Bangkok waterways are too polluted for fish to survive, the Maha Sawat canal remains a nice habitat for water animals.

"The use of yor, a kind of fishing tool, is still popular here because this canal is very abundant with fish," Dr Wattana added.

To prevent further water pollution, Mr Pathum has been spearheading a campaign against the use of chemicals and pesticides in farming areas along this canal. He also leads a farmers' group for promoting ecotourism along the Maha Sawat canal.

WAY OF LIFE: The Tak Bart Thong Nam ceremony.

"More than 1,000 tourists visit our community each month. We arrange boat trips and farm visits for them. They need only pay 10 to 20 baht per person to visit each fruit orchard, where they can eat as much fruit as they like," Mr Pathum smiled. Such boat tours have been popular over the past few years. It costs 350 baht per trip to hire a boat for up to six persons and an extra 70 baht per head for farm visits. In 2007, tambon Maha Sawat was named "Outstanding Community for Tourism".

For about 50 years there has been a tradition called tak bart thong nam ("Almsgiving on the stream") at Wat Suwannaram along the Maha Sawat canal.

Mr Pathum noted: "The villagers would gather in the morning of the full moon day of the 12th lunar month to give alms to monks on boats." This ceremony is for worshipping the Goddess of Water and making merit for those who drowned in this canal. It is believed to be a warning and reminder for parents to take good care of children while swimming in the canal.

FLOATING SHOP: A boat selling tree pots.

Another tourist attraction is a floating market at Wat Sri Prawat, where hundreds of fish live happily as it is declared a no-fishing zone. Another tourist destination is Wat Chaiyapruekmala. This temple was built in the Ayutthaya period and restored during the reign of King Rama II and King Rama IV. As the temple was under the patronage of King Rama IV, or King Mongkut, its ordination hall was adorned with royal emblems of a crown. In front of this temple stands the only arch bridge remaining in this area.

"To celebrate the 150th anniversary of the Maha Sawat canal, the district's cultural council will plant trees on both banks and organise a photo exhibition as well as arrange special boat trips, including those for tracing King Rama V's journey to the Saiyok Waterfall," Dr Wattana said.

Those interested in experiencing the ecotourism journey along the Maha Sawat canal can contact Mr Pathum on 08-1912-0723.

About the author

columnist
Writer: Pichaya Svasti
Position: Writer


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วันเสาร์ที่ 17 เมษายน พ.ศ. 2553

Gold in the ruins

Gold in the ruins

A light and sound spectacle digs the glories of an ancient kingdom from the graveyard and puts them on stage for the world to see

  • Published: 15/04/2010 at 12:00 AM
  • Newspaper section: Horizons

Sukhothai never fails to enchant visitors. Blessed with a history that resonates via the crumbling ancient ruins of Sukhothai and Si Satchanalai archaeological parks, this lower north province continues to captivate their imagination with whatever is still left standing of its glorious past.

Even in ruins, the majestic splendour of Wat Mahathat, the largest and most significant of temples from its era, never fails to impress visitors to the historical park. The pagoda seen in the back of the Buddha statue is in typical Sukhothai style.

The ruins date back some 700 years to the Sukhothai Kingdom.

I recently visited Sukhothai Historical Park, timing my arrival in the afternoon to give myself enough time to feel around and get in the mood for the light and sound performance I'd be seeing later that evening.

A bunch of European tourists were biking around when I got there and as I joined them my tour guide advised me not to try to match them for speed but ride at my own pace.

There weren't many people around and not much activity either. Riding past the ruins of temples, palaces and monuments, I couldn't help wondering how busy this place might have been at the height of its glory, when the park was a city in itself and the seat of power of ancient Siam. Sukhothai is regarded as Thailand's first capital, preceding Ayutthaya.

After sunset the environs lit up accentuating the park's beauty, and every visitor headed in direction of Wat Sa Si for the light and sound spectacular performed by a young troupe from the Sukhothai College of Dramatic Arts.

The silhouette of crumbling ruins provided a perfect backdrop for the spectacle that unfurled. The stage glittered with props and characters from history, which included the portrayal of monarchs who have ruled from Sukhothai including the benevolent King Ramkhamhaeng, founder of the modern Thai alphabet.

Early next day I travelled to a fishermen community in Kong Krailat sub-district to observe their rustic lifestyle and how they prepare traditional sweets and desserts that are such a hit with Thai tourists.

Next I visited an organic farm near Sukhothai Airport in Sawankhalok district for a crash course in cultivation of rice, fruit and vegetable that does not rely on use of chemicals or fertilisers, and then sampled its organic vegetable salad, delicious indeed!

If you fancy terracotta products, go to Ban Thung Luang in Khiri Mat district. It's a marvel watching villagers creating intricate patterns on objects ranging from water jars to flower pots. Popular souvenir items include animals _ pigs, birds and lions _ cast in various shapes and sizes.

Wat Sa Si is the venue of a light and sound presentation held the first Saturday of every month, narrating the history of Sukhothai and its monarchs. Also showcased are local traditions and festivals through song and dance, the most colourful being a procession of drums and Buddhit Lent merit-making. The show ends in an explosion of fireworks. Taped translation of the narration is available in English, Japanese and French.

Advancing age hasn’t kept Uncle Chai from his routine of mending boats and going out fishing with friends at Kong Krailat community. However, he did complain about the flight of youth to Bangkok, lured by better work conditions and higher salary. His greatest joy these days is imparting local wisdom to whoever is prepared to learn from him. The day I visited he was planning to go fishing with his grandson that same evening.

It must be tedious for these migrant Lao workers sifting through the day’s catch, but they never complain for they are happy to have a job at Kong Krailat community. Given the small size of fish, it takes great patience and a good eye to sort fresh from rotten ones, and then packaging them, before sending out to factories that produce fish sauce.

Fermented fish is a staple of Kong Krailat, notably available at Ko Chiean Jae Chew, one of the oldest shops opening nearly 40 years ago. Fish used in making the dish is caught in the Yom River, and good quality salt and ground rice are added during the fermentation to kill unpleasant odour. Here, a daughter of the shop owner opens the lids of buckets containing fermented fish to prove it doesn’t smell foul at all.

Visitors with sweet tooth will relish dishes traditional to Kong Krailat, such as ‘thong muan’ golden rolls and ‘khanom phing’ made from coconut milk, tapioca flour, sugar, salt and eggs. The recipe has been passed down families over generations. Visitors, too, can try making them. I tried ‘khanom phing’, starting by heating coconut milk, egg yolk and sugar in a saucepan until it simmered, after which I left it to cool down. Then I added flour and kneaded until it blended with the mixture, covered it and left it alone for about 10 hours. I came back the next day to see the dough being baked on an old charcoal stove. Needless to say my khanom phing tasted delicious, not too sweet.

Farming aside, Sukhothai’s Organic Agriculture Project also educates visitors about the virtues of chemical-free vegetables and fruits; it’s like a licence to good health and longevity. Our tour began with a welcome drink extracted from rice grass leaves, which is quite refreshing. Wrapped in neat plastic bags were sun-dried organic bananas, which tasted nice. After a brief orientation, we visited a greenhouse and an organic vegetable and fruit garden. Courses in old methods of farming are also available, as are farm implements and clothes, just in case the urge to do some ploughing, planting and harvesting takes over. For accommodation, there is a homestay facility. The farm only uses natural fertiliser like manure and crushed green beans, and for water to irrigate the fields it relies on rain. At the end of the tour we were served mixed vegetable salad, the ingredients sourced from its organic garden.

After harvest women at the farm sort out rice grains by hand. Yes, you got it right! The quality has to be exceptional because it is destined for supermarkets. They only take short breaks to rest their eyes before returning to the arduous task of separating unrefined grains from the healthy ones, which to the untrained eyes look very similar.

We rode an ‘e-tan’ farm truck to watch water buffaloes take an afternoon swim. There were hundreds of them, kept in an enclosure whose gate was held ajar inviting them to step out. They were hesitant at first—it wasn’t time yet for we’d arrived early—but after some coaxing emerged and rushed headlong to a pond for much-needed respite from the blazing sun.

Ban Thung Luang takes great pride in moulding terracotta products, something it’s done for generations, initially for personal use but now also for sale to tourists. In the old days its residents only made pottery in their free time—when not working the farms—but today it is big business. The process starts with mixing clay and fine sand, compressing the mix, sculpturing and designing, after which the pieces are left to dry in the sun. The final step involves burning them in a charcoal-fired furnace.

About the author

columnist
Writer: Yvonne Bohwongprasert
Position: Reporter

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