the bigchilli february 2016

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The Internet has been entertaining us recently with all kinds of incidents involving road rage, violent scuffles, arguments, fights and even murder in Thailand. Such graphic images are not representative of life here; the vast majority of Thais are reasonable, peace-loving people who handle problems and accept difficulties with far greater equanimity than is the norm in most other countries.

However, theres also no doubting that violence, physical as well as verbal, is on the increase, especially in Bangkok. And its not rocket science to work out why that is the case. The culprit, of course, is stress. A mere 40 years ago, Bangkok was a low-rise, laid-back city where virtually everybody had access to space, inexpensive accommodation in houses often set in tree-filled compounds, and mostly empty streets. In fact, urban life back then was more or less an extension of the unhurried and generally tranquil ways of the village. The easy-going temperament of Thais was one of Bangkoks greatest assets. Todays Bangkok is so different, opposite in almost every way to the city of the past. It may still be popular with short-stay visitors from overseas, but Bangkok is no longer an easy city for its citizens. Tempers are short because of the unyielding congestion, the ever-rising cost of living, and the lack of time and space for recreation. Tiny apartments in giant condos do not provide the same peace of mind as a house and garden. In short, the stress for the majority is enormous. In such an environment its hardly surprising tempers fray so easily. Stand by for more of those Internet clips.

Incentives needed to tackle the problem of a greying populationThailands ageing population is one of the biggest challenges facing this nation. The World Bank among others has already issued warnings about the cost and responsibilityof looking after these old folks. The number of people over 65 is set to increase from seven per cent of the population in 2003 to 14 per cent in 2015. This will result in fewer younger people to take care of the countrys senior citizens. Meanwhile, falling birth rates, particularly in cities and urban areas, will exacerbate this problem. The government has responded with a plan to give tax breaks to couples with children. Will it be enough? Almost certainly not. A few hundred baht extra take-home money is hardly an inducement or incentive to start a family or increase it. Thailand should follow the lead of other countries like Singapore, and urgently increase the stock of low-cost government housing for young families on limited incomes.Otherwise, there wont be enough people around in 20 or 30 years time to look after the nations greying population.

Mandarin Orientals key assetWhen the Mandarin Oriental celebrated its 140thanniversary at a spectacular riverside party last month, the general managers speech to guests rightly stressed the importance of its staff in the hotels enduring popularity and success, describing them as a key asset. Those who know and love Thailands oldest hotel will certainly concur, having experienced for themselves levels of service and personal attention rarely seen in todays world. A few days earlier, hundreds of delegates to the Thailand Travel Forum listened to speeches about the future of the hotel industry in general. It will be, they were told, one dominated by a few major companies run by faceless accountants intent on reducing staff costs by introducing the latest technology that dispenses with people such as check-in staff and bell boys. Without the personal touch, as defined so wonderfully by the Oriental, hotels of the future are going to be bleak, frigid and impersonal entities. Long live the Oriental.

Editorial

This issue inNUMBERS

The date the Magners International Comedy Festival kicks o next month. You better wear tight socks. See page 26.

17

The number of restaurants included in our round up of Bang-koks best Mexican restaurants.

See page 57.

14

The number of people arrested when Pol Gen Wuthi ordered a nine-day crackdown in Pattaya.

See page 80.

200

The number of teams expected to compete at this years Hooters Bangkok International Rugby Tens

Tournament. See page 28.

80

The value (1 million), in baht, of the Batman Utility Belt on display at the Batcat Museum in Bangkok.

See page 14.

1m.

The year Fred Tibbitts decided to give all of his belongings away and devote his life to serving others.

See page 76.

1996

ose violent Internet images: blame everyday stress

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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 Company Ltd., 1/7 5th Fl. Room 504, Siboonrueng Bldg. 2, Convent Road, Silom, Bangrak, Bangkok 10500

02 233 1774-6, 02 266 7141 Fax: 02 235 0174:[email protected]

:thebigchilli.com

PUBLISHERColin Hastings

[email protected]

MANAGING EDITORAdam Purcell

[email protected]

EDITORNina Hastings

[email protected]

ASSISTANT EDITORChutinanta [email protected]

SALES & MARKETING MANAGERRojjana [email protected]

ACCOUNT EXECUTIVESThana Pongsaskulchoti

[email protected] Nupinrum

[email protected]

ACCOUNTING MANAGERSaranya Choeyjanya

[email protected]

ACCOUNTING ASSISTANTJanjira Silapapairson

[email protected]

ART & PRODUCTIONArthawit Pundrikapa, Jaran Lakkanawat

PHOTOGRAPHYJL & AP

CONTRIBUTING WRITERSAnette Pollner, Johanna DeKoning, Judith Coulson, Maxmilian Wechsler

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News

Busy Phra Khanongs rst beach-style resort opensLooking for accommodation with a dierence in Bangkok? Heres the place ONE of Bangkoks busiest suburbs is home to an eye-popping low-rise resort that would not be out of place on one of Thailands pristine islands. Comprising a total of 15 self-contained chalets surrounded by trees and plants, Resort M Bangkok is located some 300 metres down a quiet residential lane connected to Sukhumvit Soi 81 in Phra Khanong, close to the BTS Skytrain station of On Nut. Opened last month, the resorts unusual beach-style design is in stark contrast to the growing number of traditional hotels and guesthouses now open in this busy area of Bangkok. Although only eleven of its one-storey chalets are currently available, the resort is already packed with mostly western tourists who enjoy its alternative character and surprisingly large swimming pool. The other four chalets and a restaurant are due to open soon. Each room has a private bathroom and balcony, along with a flat-screen TV, plus tea and coffee making facilities. The chalets are actually ready-built units trucked into the resorts spacious compound and then equipped on site with guests amenities. Special introductory room rates at Resort M are comparable to those charged by other hotels in the area. Single or double chalets cost B1,200 a night, while the triple is B1,500 and deluxe quadruple is B1,800. Bookings are available only online viabooking.com.

Hot Events

Asias 50 Best Restaurants 2016 Annual awards ceremony scheduled for Feb 29 in Bangkok FOLLOWING three successful years in Singapore, Asias 50 Best Restaurants is coming to Thailand for the first time. Similar to previous years, the event will bring together the regions most respected chefs and influential restaurateurs, together with leading industry figures and international media, to hear the announcement of Asias 50 Best Restaurants list. As evidence of Thailands growing influence on the regions culinary scene, Bangkok restaurants have claimed the No.1 spot on Asias 50 Best Restaurants list for the last two years. David Thompsons Nahm took top honours in 2014 while Gaggan Anands eponymous restaurant secured the No.1 spot in 2015. Along with Gaggan and Nahm, the 2015 list also featured the Bangkok-based restaurants Eat Me (No.25), Bo.lan (No.37) and Issaya Siamese Club (No.39). You can follow the announcements live via twitter @Asias50Best on Feb 29. Following the ceremony, the results of the awards will be published live at www.theworlds50best.com/asia.

St Davids Society Ball40th Anniversary Charity Ball will be held on March 5 at the Amari Watergate Bangkok TICKETS are now on sale for the St. Davids Societys always-popular annual charity shindig. Featuring performances by the Hong Kong Welsh male Voice Choir, The Jazz Knights, and DJ Trevor Fisher, plus a five-course meal with drinks included to fuel all the fun, the event looks set to be great fun. Tickets are B3,200 each or B30,000 for a table of ten. Book before Feb 20 for the early bird price of B3,000/B28,000.

stdavidsinbangkok.com, [email protected]


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Insight

AGE 50+ WHERE BORN KOLDING, DENMARK NICKNAME TOO MANY TO PICK ONE. MIKEY? WORK MEDICAL INSURANCE ALARM CENTER; IN-BOUND TOUR GROUPS; AND A 4-STAR NOBLE HOMESTAY IN TAK PROVINCE. PERSONALITY HAPPY GO LUCKY BUT WITH A SERIOUS NOTE AFTER THREE SCOTCH & SODAS. FAMILY MARRIED TO KHUN NONG WITH TWIN DAUGHTERS, ANETTE AND TANIA. WE HAVE JUST CELEBRATED OUR SILVER WEDDING ANNIVERSARY. BEST FRIEND I KNOW I WILL BREAK THE HEARTS OF MY DOGS AT MY BANTAK HOUSE, BUT THE PERSON WHO HAS HAD MOST IMPACT ON MY LIFE IS JOHN BIRT, A STOUT SCOT WHO I HAVE ENDURED MANY VERBAL BATTLES WITH OVER 30+ YEARS.YEARS HERE ARRIVED 19 JANUARY 1980! MILE-POSTS 1989 WHEN I, WORRIED AS HELL AND WITH TWIN BABIES COMING, OPENED MY OWN COMPANY. UNCERTAIN FUTURE, BUT IT HAS GONE WELL SO FAR, THANKS TO GREAT STAFF AND FRIENDS. BEING THE PRESIDENT OF ROTARY CLUB OF BANGKOK SOUTH WAS AN HONOR, BUT HAVING OUR TWIN GIRLS BEATS IT ALL. WHAT AN EXPERIENCE AND LIFECHANGER! LOW POINT THE TSUNAMI. SCANDINAVIANS WERE THE HARDEST HIT GROUP OF TOURISTS AND MY COMPANY WAS DEEPLY INVOLVED IN HELPING THEM. IT WAS HEARTBREAKING TO SEE FAMILIES TORN APART IN AN INSTANT. NEVER EVER AGAIN, I HOPE. DONT MENTION THAT IN 1979 I APPLIED TO BE POSTED TO SRI LANKA AND WAS VERY UPSET THAT I GOT BANISHED TO BANGKOK INSTEAD. REGRETS THAT I STILL HAVE TO LEARN HOW TO READ AND WRITE THAI. TOTALLY ASHAMED BECAUSE I CAN SPEAK IT GOOD ENOUGH TO USE FOR WORK. SELF IMAGE POSITIVE, CALM, HONEST, LOYAL, AND KIND WITHOUT BEING WEAK. FRIENDSHIPS ARE THE FOUNDATIONS OF EXPAT EXISTENCE, AND I VALUE THEM GREATLY.www.sos.eu

THE MANAGING DIRECTOR OF EMERGENCY ASSISTANCE COMPANY THE ARRIVALS / SOS INTERNATIONAL, MICHAEL SCHULZ, LOOKS BACK ON HIS 36+ YEARS IN THAILAND

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Gourmet cheese showcaseAVAILABLE NOW AT FLOW, MILLENNIUM HILTON BANGKOK

WHO said it was impossible to find a good selection of cheeses in Bangkok? Head to Flow Restaurant and youll discover over 75 pungent and delicious delights in a dedicated cheese room, all laid out buffet style alongside dried fruits, homemade jams and a wide selection of freshly baked breads. Expect to sample hard-to-find cheeses such as Pecorino di Fossa from Italy; Reblochon de Savoie from Savoie, France; and Colston Basset Stilton from Nottinghamshire, England. The cheese selection is available as part of the restaurants daily dinner buffet (B1,800 per person) and Sunday Brunch (B2,200 per person).

23 Charoennakhon Rd., 02 442 2000, bit.ly/139Rxjl

Special course for aspiring Thai restaurateursFEB 29 MARCH 22 AT DUSIT THANI HOTEL SCHOOL

THE recently launched Dusit Thani Hotel School is offering a brand new course aimed at individuals looking to perfect their Thai culinary skills in order to open their own Thai restaurants. The Traditional Thai Food and Desserts course will be offered fromFeb 29 through March 22, 2016. The month-long course will focus on 30 Thai dishes and 15 Thai desserts, along with Vegetable and Fruit Carving for Plate Presentation as well as Restaurant and Kitchen Operations Management.At the end of the 60-hour course, students will receive a Certificate of Achievement accredited by the Thai Ministry of Education.

dusitthanihotelschool.com

All-You-Can-Eat Pork Ribs and Mussels THROUGH FEB 29 AT HAMILTONS STEAK HOUSE

DUSIT Thani Bangkoks signature steakhouse is currently offering unlimited servings of pork ribs and mussels at both lunch and dinner. Highlights include Grilled

pork spare ribs; BBQ Kurobuta pork spare ribs; Hokkaido scallops with Cajun potato and cream spinach; and Black mussels in white wine cream sauce. Great value at B6,500++ for lunch, and B800++ for dinner (with free flow peach iced tea).

946 Rama IV Rd., 02 200 9000 ext. 2345, dusit.com/dtbk

Vive La FranceTHROUGH FEB 29 AT THE WORLD RESTAUNT

EVERY Wednesday evening The World Restaurant at Centara Grand at CentralWorld is presenting a Vive La France dinner buffet featuring regional fare such as Braised beef short Ribs in red wine sauce, Gratinated scallops A la Parisienne, Snails Escargot a la Bourguignonne with parsley and garlic butter, and much more. B1,890++ per person. Free-flow drinks packages are also available.

999/99 Rama I Rd., 02 100 1234, bit.ly/1LuZuVb

Bangkoks hoest dining deals and news

Gourmet

Tasty Thai deal at MvenpickAVAILABLE NOW AT MVENPICK HOTEL SUKHUMVIT 15 BANGKOK

A SPECIAL deal is currently on offer at the recently opened five-star Mvenpick Hotel Sukhumvit 15 Bangkok, whose Lelawadee Restaurant is serving up a three-course Thai set menu for just B380. Great value for food of this quality. Available daily from 11am to 10.30pm.

47 Sukhumvit Soi 15, 02 119 3100, bit.ly/1FtgYyF


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All in Italian tasteAVAILABLE NOW AT GPPINO

EVERY Saturday and Sunday from 6pm-10pm Amari Watergate Hotels Italian restaurant now serves up an Italian buffet spread featuring a wide variety of pizzas and pastas, plus salads, soup, Italian meat platters, and traditional desserts. B630++ per person (food only), and B799++ per person with free-flowing wine and beer.

8 47 P etchburi Rd., 02 653 9000 amari.com/w atergate

Seafood SensationAVAILABLE NOW AT CAF CLAIRE

CAF Claire (Oriental Residence) has always been a great spot to indulge in a weekend brunch even more so now that theyve introduced a Seafood Tower to the mix, meaning that alongside classic dishes like Ratatouille omelette, Eggs Meurette, and Tournedos Rossini, you can expect to enjoy Boston lobster, Alaska king crab, Fin de Claire oysters, and more premium quality seafood on ice. Available every Sat and Sun from 11am-4pm. B2,590++ for two, and 4,850++ for four.

110 W ireless Rd., Lump ini, 02 125 9000 ext. 908 0, oriental- residence.com

New menus in The HouseTHROUGH MARCH 31 AT THE HOUSE ON SATHORN

THE splendid multi-venue dining and entertainment venue, The House on Sathorn, is offering a Set Lunch promotion at The Dining Room featuring a collection of carefully crafted delicacies for a gourmet yet quick lunch. Available daily from noon-2.30pm, two menus are on offer: two-courses at B720++ per person, and three-courses at B920++ per person. Prices include a soft drink and tea or coffee. Menu highlights include as Pasta with black truffle and spider crab; Drunken Chicken; and Lamb belly with Uyghur rice and Mushroom Mille Feuille.

N orth Sathorn Rd., Silom, 02 344 4025, thehouseonsathorn.com

Bangkoks hoest dining deals and news

Gourmet

All-Italian lunch at AtticoAVAILABLE NOW AT DISSON BLU PLAZA BANGKOK

ATTICO Italian restaurant has just launched a new set lunch menu featuring a choice of two and three-course options. Both include Atticos premium antipasti buffet featuring imported charcuterie as well as fresh breads, chefs daily pizza, salad bar and antipasti of the day. Among eight main course choices are Pan-roasted fillet of seabass with cherry tomatoes, saffron potatoes and taggiasche olive; Pork tenderloin saltimbocca with mashed potato and sauted spinach. The meal concludes with choice of dessert: Lime and mint Macedonia fruit salad with limoncello sherbet, selection of ice cream, or tiramisu. B650++ for two courses; B775++ per person for three. Available Mon-Fri, Noon-2.30pm.

48 9 Sukhumvit Road ( Soi 27) , 02 302 3333, bit.ly/1U uP IT 2

Burger Tower ChallengeAVAILABLE NOW AT TEDDYS BIGGER BURGERS

HERES a fun challenge for all burger lovers: Teddys Bigger Burgers at Gateway Ekamai is offering you the chance to eat for free. Simply build the biggest burger you can, and hope it doesnt fall over in 30 seconds. If it does, you pay B990 and still get to eat. Youre also in with a chance to eat free for a year if your burger doesnt topple and is the tallest of them all.

Ground floor, Gateway Ekamai, 02 004 1065, facebook.com/teddysburgersth


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ScrapbookLast months foodie functions in focus

Blue Sky welcomes The Oyster King

SOME of the worlds finest oysters were shucked and served in a special dinner event featuring guest chef Bill Marinelli at Blue Sky Bar and Dining, Centara Grand at Central Plaza Ladprao Bang-kok. Chef Marinelli, founder of the acclaimed Oyster Bar on Narathiwas Soi 24, is one of the nations best-known oys-ter specialists, earning him the nickname, The Oyster King.


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New on the sceneRestaurant & Bar

openings in Bangkok

Pirate Chambre Local Trattoria

YOU wont spot any salty sea dogs at this hip new restaurant and bar hidden away on the third floor of the Maneeya Center, but you can still expect a crackling atmosphere thanks to its dark, rustic-yet-modern design and adventurous food menu that features flavour-packed Thai dishes by day, Western classics

at night. Highlights of the latter include Bone-in braised beef short rib in red wine sauce served with Chinese buns (B750), Tex-Mex pizza (B390), and Pirate grilled half chicken (B250). Drink enough of the boozy, innovative cocktails, and youll soon be swaying like youve spent time at sea.

Level 3, M aneeya Center ( B T S Chidlom E xit 2) . O p en daily 11am- 3p m, 5p m- M idnight, 02 252 5131- 2,

Suan Bua Restaurant

CENTRAL Plaza Ladprao Bangkoks longstanding Thai restaurant (over 30 years!), is back on the scene after extensive renovations with a brand new look. The new setting incorporates the hotels lush garden with the use of

glass walls to create a bright and airy, tropical feel. The menu features dishes from all regions of the kingdom, ranging from ultra-spicy southern curries through to tangy northeastern and milder northern fare. All food is prepared using the finest local and imported ingredients, as evident in signature dishes such as Spicy and crispy morning glory salad, Minced chicken in shrimp paste dip served with vegetables, Wagyu beef flank soup with sweet potato, and Australian beef tenderloin in shrimp paste curry with lemon grass and sweet basil.

1695 P haholyothin Rd., 02 541 1234, bit.ly/1P 1yrgR

Amsa Caf LOCATED in the

heart of Bangkok on bustling Silom Road, this new restaurant serves a fresh and enticing blend of Lebanese, Moroccan and Thai cuisines, as well as some delicious rotisserie chicken. The atmosphere is warm and friendly, and the owners are clearly passionate about satisfying their guests. Take a big appetite.

22 Silom Rd., f acebook.com/A msacaf eN grill

Punjab Grill DINERS who have experienced Punjab Grills cuisine in India,

Abu Dhabi or Singapore will be happy to know they can now enjoy the restaurants signature dishes right here in the City of Angels, at the ground floor of Radisson Suites Sukhumvit. This includes delights such as AvocadoPapdiChaat(avocado tossed with sweet and spicy chutneys and marinated cherry tomatoes, and served in flour roll cones),Tawa Scallops(pan-seared, spiced king scallops, served with saffron scented Tandoori cauliflower puree and topped with cauliflower fritters) andTandooriJheenga(tiger prawns scented with carom seed and char-grilled in a tandoori oven, served with mint and coriander chutney). Open daily for dinner, the restaurant is now offering a complimentaryglass of Prosecco to diners who book via its website and visit this month.

Sukhumvit Soi 13 ( B etw een N ana and A sok B T S stations) , 02 645 4952, p unjabgrillbangkok.com

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Twist Bar and Bistro LED by French Chef Gregory Caplot,

Twist Bar and Bistro at the new Well Hotel (Sukhumvit Soi 20) offers a wide range of western dishes with a French Bistro-style

twist. The menu features soups, salads, sandwiches, pasta dishes, burgers, grilled meats and seafood, and the restaurant offers the option of enjoying your food in a bright and comfortable dining room or out on a terrace. Instagram friendly, Twist also offers complimentary high speed WiFi. Daily happy hours from 5pm-8pm offer selected drinks at buy-one-get-one-free. Every Sat and Sun from Noon-Close, theres 25 percent discount on all food and drinks.

10 Sukhumvit 20 Rd., 02 127 5995, W ellH otelB angkok.com

Blend Bistro & Wine Bar OFFERING a unique blend of classic dishes from

France, Italy and Thailand, and owned and operated by well-seasoned chef Laurent Scire who counts Michelin-starred restaurants among his former

workplaces Blend is an exciting new addition to Sukhumvit Roads dining scene. The wine list has been carefully crafted to provide a range of wines that both complement the menu and are perfect for drinking on their own (many are available by the glass), beers start at just B95, and every week theres new special cocktail to try. Keep your eyes peeled for Tapas and Sangria and Wine and Two Oysters promotions (details are posted regularly on Blends Facebook page).

533 Sukhumvit Rd., ( close to E mp orium Shop p ing M all and midw ay betw een A sok and P hrom P hong B T S Stations) , 02 258 8 8 08 , blend- bistro- bkk.com

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cooked Mediterranean giant octopus served with potato, needle beans and mixed salad. Sadly, I found the octopus dish disappointing. Similarly, Santagostini IGT Chardonnay/Catarratto (Sicily) enjoyed by the Club in 2015 failed to enthuse Andrew or indeed most of the group, (a past its sell-by-date economy 9 wine with a woody taste). Platefuls of Pasta with crispy Italian pancetta ham, green asparagus and pecorino cheese came next.Our first time visitor to the Club, Greg Wong, had volunteered to critique the food and we thoroughly appreciated his amusing commentary. The dish was accompanied by Villa Trasqua Chianti Classico Riserva 2008 (Tuscany); this economy 10 wine was much more to the Clubs liking and enjoyed by a majority of us (but perhaps not by Andrew) but, as pointed out by him, its disposal again protected the Clubs investment. We had asked for Galician Rubia prime rib bone in Tomahawk style for mains and this came with a selection of vegetables; the meat was

Ftasty, the vegetables well-cooked and there was a choice of really excellent mustards. One was left wishing for more and perhaps sight of the bones! The wine which came with this, Fonterutoli di Castello 2006 (Tuscany), was definitely the best of the day. Made with different Sangiovese clones with a small percentage of Cabernet Sauvignon, it has 13.7 % ABV and was given 91 pts by Wine Spectator, 93 pts by James Suckling, and 90 pts by Robert Parker.It was much enjoyed by all and earned further

praise of Thomas Boedingers recent selections. Traditional Italian tiramisu with mascarpone, coffee and cocoa powder served in large glasses completed Lucas offerings for the day but we were not finished.Tom Whitcraft had brought along a guest, Ian Dayus, from England, who had gone to some length to find and deliver Stilton Cheese and Taylors

Vargella Vintage 2002 port.This was an excellent way to finish the lunch, with it remaining just to ask our hard-working service team to receive our thanks and gratuities. La Bottega di Luca, The Terrace Building (2nd floor), Sukhumvit Soi 49, 02 204 1731, labottega.name

Bangkok Beefsteak & Burgundy Dining out Guest review by

e BB&B dining group starts the year with an all-Italian lunch

La Bottega di Luca Restaurant

OR the first lunch of 2016, we gathered at La Bottega di Luca on a cool day (for Bangkok). We

had an excellent turn-out despite the recent weeks of holidays and staff outings and started with Negroni cocktails followed by Follador Treviso Prosecco Ros (Veneto). Our wine spokesman, Andrew McDowell, was in good form and singled out the Negroni (The bitters

are excellent for your liver, the gin is bad for you) for special mention as he suggested he drinks gin in industrial quantity. Close at hand was Bruschetta with tomato and fresh basil, and a second with melted scamorza (a cows milk cheese similar to mozzarella) and Nduja (a spicy spreadable Calabrian salami). There was competition for seats as the private room could only just accommodate our 100+ kg group of 17.The starters of Burrata cheese with 24 months Parma ham served with cherry tomato and balsamic vinegar dressing; and Mixed Italian cold cuts cured meat and marinated grilled vegetables went early and were followed by Slow


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ATER LIBRARY, chieftains of some of the citys finest restaurants, have taken a more down to earth

approach for their latest venue a rustic neighbourhood hangout which replaces their former brasserie, e Library, on Sukhumvit 39. Inspired by the kind of simple, hearty meals served up in European countryside restaurants, and recreating that kind of atmosphere through a carefully considered blend of decorative carpentry, polished stone, and hodgepodge dcor featuring potted grass, hanging ropes, and glass jars filled with nuts and seeds, the restaurants atmosphere is bubbly and down to earth just perfect for a laid-back meal with family and friends. Just as seeds need the right amount of sustenance and care to grow, the restaurants Chef and General Manager, Pakapat Jao Sakyaso, and her team ensure the operation runs like clockwork. e open kitchen is a hive of activity, all fresh vegetables and high quality meats being sliced and diced and prepped for inclusion in a wide range of French-inspired dishes given, here, an Asian twist. Similar to the Water Library

For mains, the Chilean seabass (B850++), which comes with sauted spinach, garlic confit, and spicy broth of clam and ginger; and the sweet-tangy Pork ribs (B680++), featuring homemade coleslaw, crispy onion rings, tamarind BBQ sauce, and served in a portion big enough to share, are both well-worth a try. While there are plenty of desserts on offer, including some utterly moreish Homemade ice cream and sorbet (B75++ per scoop), the French toast (B250++) is by far the most popular choice think freshly baked-brioche with mascarpone cheese, vanilla sauce, poached pear and smoked banana ice-cream, all combining to provide a wonderful medley of flavours. And speaking of wonderful flavours, there are plenty of delicious premium cocktails on offer too. Including our favourites: Seed Caramel Negroni (a blend of Beefeater Gin, Campari bitter, Red Vermouth, Magic caramel and soda. B320++) and fruity Sexy Lychee (a concoction of homemade chilli ABSOLUT infusion, lychee liqueur, fresh lime, sugar syrup, fresh orange juice, and Seed homemade Aphrodisiac bitter. B320++).

e Water Library dining group gets back to basics in style

Dining out

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Groups other operations in Bangkok, the menu focuses on quality over quantity. e one-page selection features starters (hot and cold), salads, soups, pastas, meats, and a small selection of desserts. Nothing fancy, nothing experimental just simple homemade hearty food made with premium imported beef and lamb and the finest sustainable local ingredients, including fresh vegetables from HM the Kings Royal Projects. All meals begin with a complimentary serving of freshly baked sun-dried tomato ciabatta bread. Arriving warm at the table, and sweet and salty and simply delicious when spread with the accompanying chive, garlic and parmesan butter, it provides a great start to any dinner. You can then kick things off proper with one of the delicious starters, such as the signature Organic lamb tartare (B390++), featuring tomato and chilli compote, goat cheese and herb mayonnaise; or Duck breast salad (B290++), which mixes smoked duck, beetroots, leafy greens, fresh oranges and orange caramelized onion dressing to delicious effect.

Words CHUTINANTA BOONYAMARN

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OMBINING TWO of lifes greatest luxuries gourmet dining and a river cruise a meal aboard Anantara Riverside Bangkok

Resorts lovingly restored teak rice barge is always a pleasure. Departing every evening at 7.30pm from the resorts private pier, the two-hour cruise takes a group of up to 70 diners down the Chao Phraya River to the famed Rama VIII Bridge and then back again. e tranquil journey includes the opportunity to see (and learn more about, if you wish) over 30 historical landmarks, including, among them, e Grand Palace, Wat Phra Kaew, Wat Pho, and the Temple of Dawn all lit up brilliantly against the violet night sky. e gentle breeze, lapping of the water, and cozy confines of the open rice barge set the perfect atmosphere for an authentic ai feast, and as for the food, well, this is Royal ai Cuisine at its finest. While theres no a la carte menu

most celebrated soup, Tom Yum Goong (Spicy river prawn soup). As for the mains, they come in family-style platters designed to share alongside generous servings of steamed jasmine and brown rice. Celebrated dishes like Slow-cooked Massaman beef curry with sweet potatoes and shallots (wonderfully tender!); Crispy sea bass fillets in garlic, chilli and hot basil; and Marinated grilled chicken with tamarind sauce all provide plenty of tasty evidence why ai cuisine is consistently voted amongst the worlds most popular. Rounding out the experience, and providing a fitting end to the gourmet journey, is a selection of traditional ai sweets and tropical fruits. Priced at just B2,300 per person, e Royal ai Set Dinner Menu is great value for money. You can also team your meal with some specialty cocktails, local beers and fine wines that are all reasonably priced too (the latter start at just B310++ per glass; B1,500++ per bottle). Advance booking is highly recommended.

Anantara Riverside Bangkok Resorts teak rice barge delivers a gourmet journey to remember

Dining out

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available on board, Mahnora Cruises' Royal ai Set Dinner has been beautifully designed to ensure there are dishes to please all palates, and the selection can always be tailored to suit your preferences (meat and vegetarian options are available). Settle into your wicker chair and, shortly after departing, youll first be served some flavour-packed Miang Kham fresh herbs and spices wrapped in betal leaves and topped with sweet tamarind sauce. e sweet, spicy and citrusy flavours are the perfect indication of whats to come: ai food that showcases its high quality, indigenous ingredients with pride. e starters, served in individual portions, include highlights such as Grilled scallop marinated with lemongrass and chilli sauce; Deep fried fish cake with kaffir lime leaves and cucumber relish; and the Kingdoms

Words CHUTINANTA BOONYAMARN


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Insight

Co-founder and Managing Director Vicharee Vichit Vadakan explains more: We wanted to create somewhere in Thonglor which suits families as much as it does foodies and night-owls. A bustling community hub where you can while away time sipping high quality coffees, sampling some of the finest foods the city has to offer, and even buying quality produce to take home. From the ground floor up, The Commons is all about quality. Take the ground-floor food hall. Here youll find outlets operated by some of the most respected names in the business Soul Food

(Thai), Peppina (pizza and pasta), The Beer Cap (craft beers), Maison Jean Philippe (amazing baguettes and freshly baked bread to take home), Meat & Bones (ribs), Bao and Buns (Taiwanese), and Mexican newcomer Barrio Bonito (read more about the restaurant on page 69) all under one roof. You can opt to enjoy your food and drinks in the restaurants dedicated seating

areas, or at communal seating arranged in an air conditioned central area. Or head outside to sit by a large central staircase and enjoy the constant breeze generated by a huge fan that looks like it was removed from the top of a helicopter. You can buy high quality foodstuffs from Sourced Grocers, fine coffees at Roots, head to the second floor for some delicious waffles at Jona Waffle, and even venture to the fourth floor to enjoy Roasts renowned comfort food in a bright and airy dining room with a crackling atmosphere. On this floor theres also a communal kitchen where chefs and owners of restaurants within The Commons will host regular cooking demonstrations. The Commons is not only

focused on food, of course. While at time of writing the mall was still in its soft opening phase, by the time you read this the onsite offerings will include a play area for kids, an educational toy store, a Yoga and Pilates studio, flower shops, and other little shops offering sweets and some of lifes simple treats. Basically, weve brought together a group of people who want to do simple things

right, says Varatt. We have 30 tenants in total and each are experts in their own respective fields. While bringing together respected artisans under one roof may sound like an amazing idea on paper, Varatt and Vicharee say that bringing the project to life was far from easy. Because we werent following the usual mall formula it was difficult at first to find investors, says Vicharee. But luckily we found a group of people who shared our vision, and we were finally able to bring this dream to life. Now we just hope we can make it a success. Our verdict: its a sure-fire hit. If only all community malls in Bangkok could be like this.

Thonglor Soi 17, thecommonsbkk.com

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MjicoThe setup: Located on the second floor of trendy drinking and dining destination Groove@CentralWorld, Mjico is the first international branch of a chain based in Sydney, Australia, which prides itself on oering modern Mexican cuisine made using seasonal produce and the freshest ingredients available. The menu is divided between the Raw bar (ceviche, carpaccio), Small plates (chips, dips, salads and snacks), Tacos, Big plates, and Desserts. The onsite tequila bar, meanwhile, oers the largest selection of tequilas in town (over 190 brands).

Signature dishes: Mexican Chef Martin Garro serves up a particularly tasty Guacamole (B235) the perfect blend of avocado, serrano chilli, lime juice and chopped veggies. Other highlights include Beef Short Ribs, marinated with Mjicos secret barbecue sauce; Lamb Shank, marinated and baked until so, then accented with a special hot and spicy sauce (B595), and Tacos filled with chicken and chorizo with spices (B185).

Its a deal: Mjico changes its promotions every week. Keep up to date with whats on oer at facebook.com/MejicoThailand.

Groove@CentralWorld. Open daily, 11am-Midnight. 02 252 6660, mejico.asia, facebook.com/MejicoThailand

The setup:Okay. So Bourbon St. isnt technically a Mexican restaurant its actually Bangkoks only restaurant specializing in Cajun Creole cuisine straight from the Bayou Country of New Orleans, USA. However, every Tuesday night it serves up a superbAll-you-can eat Mexican dinner buet, for just B325++ per person. The quality of the spread is top notch, and a good representative of what this restaurant is all about great food, great fun, great times.

9/39-40 Sukhumvit Soi 63 (Ekamai), 02 381 6801-3, bourbonstbkk.com

Bourbon St. Restaurant & Oyster Bar

Mezcal and Tequila, whats the difference?LETS get this straight. Genuine tequila, like fine cognac, is meant to be sipped and savoured. And you can forget about lime and salt. Made with 100 percent agave azul (the blue agave plant indigenous to Mexico), and double distilled and aged in oak barrels, pure tequila's as good as it gets. All genuine tequila can only made, by law, with the Blue Agave plant. Mezcal, on the other hand, which is often mistaken for tequila, can be made with upwards of thirty varieties of agave. The production process is slightly different to Tequilas, and the quality can vary. Always make sure to check the bottle before imbibing; a genuine tequila, and a decent Mezcal, wont give you a hangover (when enjoyed in moderation, of course).

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REAL labour of love, The Mexican is the result of 10 months hands-on supervision by its Texan owners, Bonnie and Dennis

Thomack, whove gone the extra mile and then some to create a restaurant that brings a taste of Mexico to the heart of Bangkok with aplomb. Their venue is literally a work of art: a vibrant blend of copper, wood, stone, Aztec-style carvings and large paintings inspired by Mexicos

The MexicanA carefully considered menu, a striking design, and a passion for authenticity are the hallmarks of this new restaurant tucked away between Sukhumvit Sois 2 and 4

One of his proudest achievements, he says, are the illuminated floating glass shelves which line The Mexicans bar not just because they look cool (which they do), and not just because creating them was akin to solving a Rubix cube for the first time (the joy!) but also because theyre lined with some of the finest Mezcal and 100 percent agave tequilas to be found in Bangkok (read Mezcal and Tequila, whats the dierence? on page 63). Meant to be sipped and savoured, and amazing when served straight, or mixed in the restaurants wonderfully smooth Mexican martini, or infused for 18 hours with habanero peppers for a notable kick, these tequilas provide a genuine taste of Mexico. As for the food, well, Texas native Bonnie certainly has her Tex-Mex down pat, but she knew that to achieve real authenticity shed have to enlist the services of a Mexican chef. Weve done everything we can to ensure that diners

annual Day of the Dead festival including the centerpiece, a voluptuous take on the famed La Calavera Catrina (elegant skull) portrait, which youll see the moment you enter the restaurants massive solid wood door (amazingly easy to open thanks to a niy bit of handiwork by Dennis, whos proved a dab, and very creative, hand at bringing his and Bonnies dream to life). Really Im just the cigar, whisky and tequila consultant, he joked, when we visited the restaurant last month. But Ive managed to make a few things for the restaurant too.

have a great experience, she said. And that, of course, started with assembling a great team in the kitchen. In charge of the ovens, smokers and grills, and overseeing the culinary team is Chef Tomas Alaniz, a Mexico City native who found his passion for food while studying in America before returning to Mexico to hone his cra while travelling the length and breadth of the country. Like Thailand, in Mexico theres so much regional variation in recipes and ingredients, he told us. I wanted to learn as much as possible so that I could really maximize the flavour of my food. Using fine ingredients imported from Mexico, as well as Mexican chili peppers and vegetables grown on Bonnie and Dennis own organic farm in Saraburi, he creates a lip-smacking range of house-made salsas and sauces which add a pleasurable punch to each of the restaurants dishes. Ditto his handmade Mexican chorizo, which elevates the flavour of several plates.

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Barrio BonitoThe Setup:This exciting newcomer to Bangkoks Mexican restaurant scene (located at Thonglors hip new community mall, The Commons see page 54) is operated by Mexico City native Mariana Villalobos Torres, and her French partner Julien, who for the past eight years have run a highly regarded Mexican restaurant of the same name on Koh Chang. Their philosophy is simple but eective:

The setup: Hearty servings of tacos, quesadillas, fajitas and more piquant favourites are what this lively

hangout on Sukhumvit Soi 11 is all about. Factor in a choice of over 75 margaritas, and you have the perfect venue for a pre-party meal before hitting one of the Sois renowned nightclubs or bars.

Signature dishes: Coyote Nachos (B345++), featuring tortilla chips topped with shredded grilled chicken, diced chorizo, melted cheese, black beans, jalapeos, black olives, sour cream, pico de gallo, and guacamole; Smoked baby back ribs(Prime Australian baby back pork ribs marinated with barbecue sauce, served

use only the freshest and finest ingredients, and focus on authenticity. Think bold, vibrant flavours thatll make you groan with delight.

Signature dishes: Ceviche (raw chopped fish cooked in lemon juice with salsa Pico de gallo. B280); Tacos de Barbacoa (tacos stued with seven-hours slow-cooked lamb. B140 for one piece; B400

for three pieces); Tacos de pato (fried corn tortilla roll stued with duck and topped with traditional mole sauce. B330); and Doraditos de guacamole (corn tortilla cones stued with traditional guacamole. B220).

The Commons, Thonglor Soi 17. facebook.com/barrio.bonito.5

Coyote Mexican Bar & Grill

with chilli roast potatoes, smoky beans and honey Dijon slaw. Full Slab: B575++. Half Slab: B385); Grilled chicken tacos(B355++ for two so-baked shells, served on a bed of red salsa, black beans and Mexican rice); and Mesquite prime rib eye steak(Chargrilled Australian rib eye with cracked black pepper in chipotle gravy served with chilli roast potatoes and asparagus. B675++).

Its a deal: Every Tuesday an all-you-can-eat buet is available for B399 (6pm-10.30pm). Daily Happy Hours, from 4pm-7pm and again from 10pm-Midnight, oer margaritas (glass and pitcher) and local beers at buy-one-get-one-free. And every Thursday is Ladies Night, with free margaritas for the girls from 6pm-9pm.29/1 The Prime 11 Condo, Sukhumvit Soi 11. 02 651 0221, coyotebangkok.com

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BUILDING on the success of the Expat Entrepreneur Awards 2014, the BigChilli is joining forces with the British Chamber of Commerce Thailand (BCCT) to launch a new initiative aimed at recognising Thailands most successful and

dynamic businesses and entrepreneurs.

The inaugural Thailand International Business Awards will feature a range of categories to reflect the wide diversity of businesses operating in this country. These will include one category specifically designed for small and medium

enterprises under the banner Expat Entrepreneurs.

Nominations will be open to any company registered in Thailand regardless of size or affiliations.

A team of independent judges will review the nominations and select the winners in each of the categories.

This prestigious event will culminate in an Awards Gala Dinner mid-2016.

Raise your companys profile, build contacts, create new business opportunities and tell the world about your achievements through the

Thailand International Business Awards 2016.

Featured over the next few pages are just two of the nominees.More will appear in next months issue.

Thailand International

Business Awards 2016

proudly announce THE

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2016

Rugby his sport, profession and now booming business

Nominee

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When Canadian-born Eddie Evans set up X-treme Sports Gear company in 2002, he didnt envision how extremely successful the

enterprise would be 14 years later. The company offices, factory and Eddies residence are all under one roof in an eight-storey building

near Rama IX Road in Din Daeng district of Bangkok

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Businessman: Eddie Evans

By Maxmilian Wechsler

F you want to know what Eddie is all about, watch a rough and tumble game of rugby. With the large poster of Clint Eastwood hanging

behind his office desk, this also provides some clues about his personality. On Clint, he is a true on screen, no nonsense hero, Eddie said at the start of the interview. So like Eastwood, Eddie is also a genuine tough guy, but hes also a square shooter who believes in treating his workers fairly and playing a positive role in the community. Personally, I feel positive with what I have accomplished in Thailand in building up this company from scratch and then watching it grow into a successful business. Having said that, I also feel that true success should also be measured by what you put back into your community.Before coming to Thailand, Eddie made his mark as an international rugby player from which he made his living. He was introduced to rugby

while at his boarding school, Shawnigan Lake on Vancouver Island. He was part of Canadas nationalsquad from 1986 to 1999, playingin three World Cups and also being a member of the team that beat Argentina, Wales, France and Scotland. He earned 50 caps for Canada and enjoys the record of having the most winning percentage of any Canadian who played for his country. Eddie was then able to take his skills overseas playing for 13 years. I played rugby in the United Kingdom for a couple of seasons and in New Zealand for one season. I then finished up in Japan for a long stint of ten seasons before retiring from professional rugby in 2001. I then moved to Bangkok that same year.

from difficulties I and others were having sourcing reliable suppliers of team wear who could also deliver a quality product. This was just not possible locally or even regionally so I then figured there must be a market for this. To me it was simple: a quality product, well priced and with a focus on customer service. We also placed a high emphasis on customization, using great designs and products, to make it fun for the teams. I founded the company in 2002. I was renting a two-story townhouse in Bangkok where I had a small office downstairs with a couple of staff. I had suppliers lined up and enough customers to keep the business going. After a couple of years we started to get some momentum and orders increased. At that time I decided that I probably had a good business model but I needed more control. I didnt want to rely on suppliers. So I made the decision to buy the building were in now, hire more staff and invest in manufacturing equipment. Instead of using the supply route we started doing things in-house, and now everything we sell is made in the factory here. We started by providing

He may have retired from the sport, but rugby still occupies a central place in his life. Describing himself as a social rugby player since coming to Thailand hes coached youth teams and in 2006 started the Bangkok International Rugby Tens. (www.bangkokrugby10s.net). I have more fun with rugby than ever before. The Bangkok International Rugby Tens is now one of the biggest rugby tournaments in Asia. Its the major event of the Thailand rugby calendar and features over 40 overseas teams, Eddie said.

Filling a demandThe decision to form X-treme Sports Gear arose


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only rugby wear and gradually added apparel for other sports like volleyball, basketball, football, ice hockey, softball, cycling and golf. We are making, among other products, shorts, jerseys, all kinds of track suits, caps and polo shirts. We supply team wear to schools, universities, clubs and organizations all over the world. We also supply corporate items to companies such as IBM, Microsoft, Pepsi and Hooters. Locally our customers include many of the local schools, universities and club teams but typically the market in Thailand is small compared to our main focus which is the overseas market. About 95 percent of our business comes from North America, New Zealand, Europe and Australia, where exports have been pretty good. I have a few sales representatives selling our brand, but most of our business comes through the internet its crazy how many people visit our website. People can come online and create their own uniforms now. We have something called the kit builder that allows customers to put in their colours, designs and logos. Its quite interactive and fun for this generation. People want to be online and they like to shop online. In the last couple of years most of our business is now coming from the website. We have about 40 employees, five of them foreigners. My manager is a Thai guy I hired as a designer more than ten years ago and he worked himself up. He learned how to speak English and how to run the company, a real success story. As for our set up, we do all the printing on the ground floor and the sewing factory is on the thirdfloor.Our main office is here on the second floor and this is also where all our great designs come from. Also with living in the building it makes it so much easier to oversee and maintain control.

As mentioned in the past I relied on outside third parties and things werent being done properly or to our high standards. This set up suits me and my lifestyle perfectly. We are doing well. This business is like any other. When we first started off things were obviously tough and to add to the pressure we are also in a very competitive industry. There are so many big players who are established in what is a very competitive and saturated market. I had a lot of people questioning my path. The first two years were really a struggle but luckily we started to see some good results soon after and now momentum is with us. We go from strength to strength. We are at point now of perhaps having too much business, which can sometimes be a problem. We arent doing too much marketing anymore because we have already established a loyal client base. Nevertheless, Eddie disclosed that he does have plans to expand the business but just needs to maintain a good balance.

Doing business on the high road

I believe that if you work in Thailand with Thai people you must be respectful and try to be part of the community. Hopefully you can also through example instill good values. As a business owner I like to focus on what has made us successful and that is the dedicated employees that work for me. Its important to be a tough strong leader but you must also lead with integrity and treat people fairly. We have a policy at

X-treme Sports Gear of having all employees on salary. I know that sounds odd but that even covers the factory workers and sewing staff that would typically be paid on a daily wage (this is normal in manufacturing). This approach is probably a lot different from some of my competitors, who may think they cant afford to provide benefits for employees monthly salaries. For me, I choose to treat my employees as I treat everybody else, which is with fairness and respect. I think in the long run this philosophy pays off for the business and for me as an individual.

Private space

Eddies hobbies include cooking, enjoying nice wines, keeping fit and playing music in his home studio. I really like living and working in this building. I just get in the elevator and pop down to the office in the morning. Definitely no time lost in commuting, I feel very lucky! Eddie is also co-founder of the local Slum Kids Rugby Academy known

in Thai asNak Suu[Noble Warrior]Tigers(www.naksuurugby.org). The motto of the foundation is Changing Lives Forever. We bring in children from the poorest parts of Bangkok and introduce them to rugby. We also counsel the children and try to provide them with basic life skills and mentoring. We feel that rugby can help prepare them to lead productive lives by instilling fundamental qualities like discipline, teamwork and leadership. Our goal for the future is to provide these children with a proper rugby club house and training facility to help them develop their

skills to the highest level. We also want to offer vocational training to help them escape the cycle of extreme poverty they are living in. To fund our basic program we are able to use the proceeds for the Bangkok Rugby Tens (Feb 27-28at Bangkok Patana school). Basically, we have 1,600 to 1,700 players from all over the world coming here to play rugby. It is a massive tournament with huge international exposure. An estimated 50 million people around the world will watch it on television. All the money raised will go toNak Suu Tigers.Please come out and support this great event and enjoy the rugby, food, drink, kids zone, and live entertainment.Thailand as home

With living and doing business in Thailand people always ask me about the difficulties I encounter, and how I deal with all these differences and challenges, said Eddie. Simply put, this is true of any place in the world. There is no perfect location, everywhere has its own unique set of rules and challenges but its how you deal with those and what you make of it. I am committed to Thailand and I enjoy my life here. Nevertheless, he lamented, the cost of living in Thailand is rising. Prices have risen so dramatically over the past decade and as a business owner you always need to be concerned with this. So from that standpoint Thailand today might not be the best country in the region to set up a manufacturing and sales business. I am now well established here, but if I had to do it over again I would really consider other Southeast Asian countries as well. (Read the full version of this interview on thebigchilli.com).

x-tremerugbywear.com, x-tremesportsgear.com

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We have about 40

employees, five of them foreigners. My manager is a Thai guy

I hired as a designer more than ten years ago and

he worked himself up.

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From exporting clothes to importing ice cream

By Colin Hastings

Feature

Entrepreneur: Benjamin Leiner

Nominee

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ENJAMIN Leiner is living proof that Thailand is the land of opportunities for willing entrepreneurs. In the past eleven years, hes established two successful but very different businesses here. The first involved the export of clothes to the US. The second involves the import of ice cream from the US. What makes this more amazing

is that New Yorker Benjamins background is law. He even worked for the same firm as US President Obama. However, during a business trip to Shanghai he realized the legal profession wasnt for him. And after a side journey to Thailand, Benjamin also thought his future was in Asia. I felt Bangkok had a New York vibe, and decided to settle here, though I didnt know at that time what I wanted to do, says 38-year-old Benjamin.

His interest in fashion prompted a move into the clothing business to take advantage of the low costs of production in Thailand and the high cost of goods at the retail level in the US. He took his idea to local factories, some of whom expressed an interest in his business plan and invited Benjamin for exploratory talks. After a few setbacks which allowed him to better understand market conditions, Benjamin eventually established contacts with local suppliers. Finding customers in the US proved easier than he had imagined. In fact, it amazed him. My first order was huge, worth US$750,000 from J.C. Penney, one of Americas biggest department store chains. Honestly, the order was too big it shouldnt have come to me.

Initially, the factory he chose to make the clothes seemed not up to the task. So for the next two months, day and night, I sat on its quality control lines and personally checked 30,000 pieces of polo shirt. It was tough but in the end it proved a great learning process for me. With that order successfully completed, Benjamins export business began to really take off and he began working with other major American retailers like Kmart, Walmart and chains located at US army bases. But after seven years, Benjamin lost interest in the clothing business. The low wages paid in some countries not Thailand and the monotony of the work for ordinary workers depressed me, so I got out. For a short while, he operated a small trading company, but this took a back seat when he launched yet another venture much closer to his heart. Id always loved ice cream but I couldnt get any of my New York favourites here in Thailand. One of those favourites was Emack & Bolios, a Boston-

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based ice cream brand founded in 1975 by Bob Book, a lawyer and self-declared hippie and activist. Benjamin had learned that Bob and his family were on holiday in Thailand and tried to contact them. A meeting was set up but then cancelled at the last minute. Determined to get Emack & Bolios business in Thailand, Benjamin flew to the US. I met Bob and his son, and we really hit it off. In the end, they said youve got the business if you want it. Now go figure out how to do it. With assistance from his former staff in the now defunct clothing business, Benjamin took on the challenge, finding the best way to ship the ice cream, as well as satisfying Thailands formidable Food & Drug Administration (FDA) and overcoming a myriad other hurdles. Although FDA approval took a lengthy 12 months, Benjamin is perhaps surprisingly uncritical of the delay. The FDA works thoroughly and they genuinely want to make sure that imported foods are safe. An even tougher challenge, he says, was finding the right location for an ice cream shop. After numerous meetings with the Central Group, he opened the first downtown outlet in mid-2014 in CentralWorld. At the same, he got the go-ahead to open an Emack & Bolios at Nichada Thani, the sprawling expatriate housing community in Bangkoks northern suburbs.

Made from 84% hormone-free milk and 16% milk fat on a small family-run dairy farm in Massachusetts, just outside Boston, the ice cream quickly proved popular, and last year the company opened five new stores in Bangkok EmQuartier,

Siam Center, Central Westgate, Central Festival EastVille and Central Lard Prao. Although Emack & Bolios has a total of 34 flavours, its individual outlets stock between 20-24 different varieties, with regular rotations to ensure customers have access to the full range. In Thailand, the most popular ice cream is coffee-flavoured with Oreo and chocolate chips, while Emack & Bolios biggest seller in the US is the mint-flavoured with Oreo and chocolate chips. The latter is also the most popular at Nichada Thani. The average age of customers is in the 16 to 31 age group, though some of his Facebook likes includes people as old as 65. Looking ahead, Benjamin is targeting hotels and restaurants for his ice creams. He also has the option to open outlets in Cambodia. The companys head office and central kitchen, where it makes the cones, is located at Sukhumvit Soi 36. It employs a total of 45 staff, including Benjamins Thai wife Khun Dao. It would be impossible for this

company to work without her, he says proudly.

*Benjamin was the winner of the 2014 BigChilli Expat Entrepreneur Awards, F&B category.

,With assistance from his former staff in the now defunct clothing business, Benjamin

took on the challenge of figuring out how to bring Emack &

Bolios to Thailand, including finding the best way to ship the ice cream, as well as satisfying Thailands formidable Food &

Drug Administration.

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From New York to Delhi to Bangkok to Hong Kong, Fred Tibbitts annual dinners bring together the worlds leading hoteliers for a night of wining and dining and inspiring conversation. The message: Let go of what you have and help those less fortunate. American expat Fred did. And he couldnt be happier

Born to serve: e former high-ying wine guru who swapped a life of luxury to help those in need

Feature

SOMETIME in the winter of 1956, when Fred Tibbitts was 10 years old, he had a frosty exchange with his dad that hell never forget. I had finished school for the day and Id walked to a nearby street corner where I thought my father would pick me up, he says. It was freezing cold and sleeting, and just a typically horrible winters day. The problem is, Id made a mistake and I was actually meant to meet my father outside a nearby shop. It was thirty minutes before he found me. And he was furious.

By Adam Purcell



reds dad shouted at him for not following his instructions properly, and Fred began to cry. You know what your problem is, son, Freds dad barked. You wear your heart

on your sleeve. You want to tell the world all about yourself and all your problems, and the world doesnt care and the world doesnt want to hear it. Fred was stunned into silence. I was so shocked, he said. I know it hurt him to be so cruel to me, but I honestly think he was trying to teach me what he thought was an important lesson that people wouldnt understand someone who is so open about their feelings. But that is who I was then, and that is who I am now. So I never learned that lesson. And Im glad of it. Fred, who turns 70 this year, is nothing but an open book. And what a story he has to tell. From studying and practicing clinical psychology in the early 60s, to obtaining a degree in economics, to becoming a highly respected international wine supplier, to converting to Buddhism and living in a monastery for 18 months, to giving away most of his possessions and eventually turning his own company into a social enterprise which gives all of its money to charity well, there arent many people as humble and caring as Fred. To anyone who works in the hotel industry, Fred will be a familiar face. Every year he hosts ten special annual dinners (eight in Southeast Asia, two in his native New York), all of which bring together leading figures in hospitality for a night of wining and dining, all in the name of charity. Theres never a head table nobody is more important than anyone else, says Fred and theres no seating plan. The events simply bring together influential people who can help make a difference to the lives of those who are less fortunate. Awards are presented to those deemed to have had the most positive impact during the year, and at each event Fred always takes to the stage to share his signature message: Service is the highest calling. Excellence is a way of life. Its inspiring stuff. Especially when you learn of the journey Fred has undergone to get to the stage where he

can now confidently stand in front of some of the worlds most respected hoteliers, and tell them that, to improve their services and lead better lives, they should all simply let go of what they have. This, in a nutshell, is exactly what Fred once did. Time was Fred had it all a nice New York apartment, a state of the art sound and TV system, a vast library of movies (VCRs this was the mid 80s) and a mountain of music CDs. And as for work, well, putting his degree in economics to good use, Fred joined The Seagram Corporation, once the largest distiller of alcoholic beverages in the world (its now closed), at its American headquarters in New York City. Here he spent 11 years rapidly rising up the ranks, learning from some of the finest marketing minds in F&B, perfecting his knowledge of wines and spirits, befriending top level executives, and flying everywhere in a private jet. But something felt like it was missing. Something just wasnt quite right. Fred knew exactly what that something was when he discovered Buddhism. Around 1990 I was looking for something to read on my way back from San Francisco to New York and I picked up a book about Buddhism, he says. And, oh my, it just made so much sense. And so I kept reading more about it. And the more I read, the more fascinated I became. Five years later, in 1995, I knew that I had to convert to Buddhism. So Fred ventured to the renowned Karma Triyana Dharmachakra Monastery in Woodstock, New York, which he began visiting most weekends for teachings. By this point he had been married and divorced twice, had two grown up kids (a son and a daughter), and was flying high enough at work to change his schedule to include more time at the monastery. In January 1996, he literally moved in. Id spend long weekends at the Monastery and work midweek in Manhattan, he says. I slept in an army cot, shared a room, excelled in the teachings, and at long last learned how to be in a low state of continuous, autonomous meditation 24 hours a day. In fact, staying at the monastery with limited material possessions had such a positive effect on my life I decided to give almost everything I had away. Deciding to part with his belongings, and then follow through on this decision, proved to be more difficult than Fred first thought it would be.

Fred Tibbitts & Associates in focus

FRED Tibbitts & Associates (FTA) is a social entrepreneurship, operating as an NGO via outsourcing all functions, the founder not drawing a salary and keeping all expenses to a minimum; and donating all monthly and annual profits to those less fortunate in Asia Pacific and the United States. FTA is committed to easing the suffering of those less fortunate via contributions at all ten annual FTA Asia Pacific dinners as well as NYC Spring & Fall. FTA does direct intervention charity and family social work for individual, very poor families in Cambodia and Thailand. Fred Tibbitts background in Clinical Psychology and Social Work allows very important assistance beyond the carefully-planned direct charity (weekly and monthly, as needed from the FTA dinner revenues), with Tibbitts working to stabilize families, insure their healthcare, insure schooling of the children, and acting as the resident Shaman-clinician for each family in distress.

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When you decide to give everything away, you realize what you are most attached to, he says. And there were two big hurdles for me: My VCR collection, mainly music videos which I loved, as well as my huge collection of CDs. I was in a rock band in high school, so music has always been a big part of my life. But, after some meditation, I decided to give the lot away to my son and daughter, and, you know what when they took everything away, I felt so much better. Fred believes that the biggest barrier preventing people from fully connecting with each other is our attachment to material things.


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staff. At the same time, I was channeling as much money as possible into various charitable causes. Fred continued to do this up until three years ago, when, in another act of letting go, he officially retired and restructured his businesses to become what he calls a social entrepreneurship acting as an NGO (Non-Governmental Organization). The reason I cant say its an NGO is because I never applied to the US Internal Revenue Service for official status. Why? Well, I found out that it would cost thousands of dollars in accounting fees and legal fees to do so, and that wed have to re-certify every year, just for them to say that Im doing what Im doing, which is giving money away. So I said, screw that. Ill just give the money away and tell the truth were a social entrepreneurship run as an NGO. So thats what I do, and it works beautifully. Alongside the aforementioned annual dinners, which raise funds for various scholarship programmes and impoverished families, Fred, once again embracing the role as a clinical psychologist, also personally helps needy families in Thailand and Cambodia. This even extends to adopting children hes rescued from a life on the streets. Over the past 20 years hes married two single Thai mothers and one single Cambodian mother (at separate times, of course) so that he could take care of them and their children, educate them, and give them an opportunity to start businesses either here or in the States. The women and children I have rescued were very poor and had nothing, says Fred, and I was adamant

to give them the chance in the life that they deserve. After helping them, and when they were established and fully ok, I simply let them go. Im now on the third family Ive saved, but this will be the last as they have asked me to continue taking care of them here. Funds for Freds clinical social work comes from a large network of angel investors located all over the world. The money they donate is used to help pay for

hospital bills, food, clothing, education and other essential items. A recent case involved raising enough money so that a young Cambodian girl could have a prosthetic foot fitted. The results have completely changed her life. As for Fred, well, he doesnt earn a bean. He simply keeps what he needs to get by and continue to help his adopted family. People who have closed hearts think Ive lost my marbles, says Fred. But like oil and water, my heart is open, theirs isnt. It doesnt mean Im any better than them. Im not. It is what it is. Im just happy that Im finally doing what I intended to do, and what Ive always done best following my deep-rooted sincere desire to serve those less fortunate. I dont do it to make me feel good, I do it because it is the right thing to do. But with 70 fast approaching, will he have the energy to continue down this path for many years to come? This isnt my energy, its the energy of the universe, he says. Read any recent theory and youll soon come to learn that were all connected from a spiritual standpoint, and from a scientific standpoint. And when you serve others, as I do most sincerely with all my heart the energy in the universe will always make sure that you have enough energy to accomplish what you are intending to accomplish. A byproduct of this, of course, is that it will make you happy. Hopefully many other open hearted people will choose to follow the same path. So, yeah. Fred does wear his heart on his sleeve, and he does want the world to know his feelings. And the world is a little better for it.

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Sure, my kids thought I was being a little eccentric giving everything away, but they still supported me as they knew it was what I wanted to do; this was the path I wanted to take. And, I must say that letting go was a real breath of fresh air. I felt as light as a feather. Clear minded. Cleansed. And what was left? A keen desire to focus on people. Of course, Fred couldnt stay in the monastery forever, and although hed succeeded in letting go, he still needed to make a living. Buddhists believe that the purpose of money is to take what you need, to cover your basic needs, and buy some affordable luxuries, and then you should let the rest pass through your fingers to benefit those less fortunate, says Fred. But in order to serve others as best as possible, I knew Id have to find a way to make money which Id then be able to pass on.

o Fred got back to work with a new sense of purpose. And when he first visited Bangkok on a business trip in August of 1998, he knew what the end goal would be: transition his trade from New York to

Bangkok, and help those who are less fortunate in Southeast Asia. Thailand, back then, was very much like the US in the 1950s. Decisions by big brands on national accounts were only just starting and most of the wine and spirits producers were just throwing money at the distributors and saying, here, you do it. But, thanks to my rich experience with Seagram, I knew I could do a great job for them. So I started calling all the chains Hyatt, Marriott, Sofitel, Starwood, everybody and before you know it, I had established Fred Tibbitts & Associates and I was the top national accounts wine and spirits person in Asia. I worked with all the top names, Sofitel, Sheraton, Westin you name it helping to expand their portfolios, establish best practices, and even train

Hoteliers were out in force for Fred's 2015 Bangkok dinner


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Meet the Police chief set to launch new

crackdown on foreign criminals in ailand

ROUDLY wearing the four stars on hisshoulders thatsignify the second highest position at the Royal Thai Police (RTP), Dr Wuthi Liptapallopis the Police General in charge of a new initiative designed to address a host of international issues and developments that directly affect the capabilities of the RTP to enforce the law in Thailand. They includeterrorism, serious crimes committed by

foreigners, illegal migration, drugs trafficking and the sexual exploitation of children. The police chief is additionally overseeing a new computer software system that will cause considerable concern among international criminals as it can link almost instantaneously into the Interpol database dealing with fake passports or stolen passports. Its a tough assignment forPol Gen Wuthi,but he readily admits that in his 33-year career hes made a habit of working almost non-stop for long stretches, not even taking time off on holidays and weekends for his favourite but much neglected pastimes of tennis and golf. There will be a plenty of time for that in a couple of years when he reaches the compulsory retirement age of 60.

Words MAXMILIAN WECHSLER

P

A nine-day crackdown ordered by Pol Gen Wuthi in Pattaya last November resulted in the arrest of200 people and seizure of 142 guns, 150 rounds of ammunition, 630,000 methamphet-

amine tablets and 80 grams of crystal methamphetamine.

Owners and proprietors of hotels, resorts, motels, guesthouses, condominiums and houses now have to report to

the local police stationwithin 24 hoursfrom the time a foreigner takes up residence,even if just for a day.

Feature


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Around town

THAILAND TOURISM FORUM 2016HOTELIERS and tourism industry professionals flocked to the InterCon-tinental Bangkok for the 2016 edition of the Thailand Tourism Forum (TTF). Organised by C9 Hotelworks, in co-operation with Thailands American Chamber of Commerce (AMCHAM) and supported by the InterContinental Hotel Group, TTF, now in its fifth year, has emerged as an important platform for tourism news and discussion, at-tracting over 500 registered delegates this year. Full details are available at thailandtourismforum.com.

RUNNING FOR A CAUSEANANTARA Siam Bangkok Hotel, together with the Thai Red Cross Society and the Canadian Embassy, held a press conference at the hotel to announce the upcoming Care for Cancer 2016 Fun Run, which will be held on Sat Feb 6 at Lumpini Park. Beginning and ending inside the park, the run offers both 5km and 10km routes and promises to be a fun and enjoyable Saturday outing for families, joggers and health en-thusiasts of all ages. For more info visit bit.ly/1JKvVyM.

THE PHYLL OPENS ON SUKHUMVIT 54NEW community mall The Phyll officially opened its doors to the public last month. Designed under a green concept, the 10,000 sq. meter property (located approxi-mately 100 meters from BTS On Nut station) features both open-air and enclosed retail spaces, with everything from grocery shops, dental clinics, and convenience stores, to banks, coffee shops and restaurants. For more info visit thephyll.com.


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Social|Last Months Best EventsAround town

BRONZE OPENS IN STYLECHANINTR Living joined forces with PACE Development Plc., and

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DIPLOMATSpMeet the people uniting nations

Francisco Dionisio FernandesFrom activist to diplomacy: Timor-Leste's man in BangkokPage 114


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From activist to diplomacy: Timor-Lestes

man in BangkokWords MAXMILIAN WECHSLER

demonstrations and strikes in Dili. I was there at the Santa Cruz cemetery on November 12, 1991, when Indonesian troops fired on mourners at a funeral in Dili. The military opened fire on several thousand unarmed civilians during a peacefulfuneral procession. In all 271 people were killed and many more injured. A large number of people were arrested and never seen again. I was very lucky to survive unharmed, but many of my friends were killed, injured or disappeared.On October 28, 1991, two weeks before the massacre, I was with a close friend, also in the movement, who was being sought by the Indonesian military. He and other activists were requesting protection from the church. We were inside the church when Indonesian troops came. One of our comrades was killed. I was arrested about one week after the Santa Cruz Massacre and held for almost two months at the Indonesian military headquarters in Dili. I wasnt physically tortured but I was subjected to intense emotional and psychological pressure for several weeks before I was released. I was just 17. In 1995 he went to university in Malang province of East Java, Indonesia. He returned to East Timor in early 1999 and immediately rejoined the campaign for independence there. In August of that year a UN-organized referendum on independence passed overwhelmingly. Indonesian-backed militias continued their campaign of terror however, and martial law was imposed. A quarter of the population fled, most to West Timor. Almost 80 percent of the people voted for independence, butin the weeks and months after the referendum around 1,400 Indonesians were killed and the countrys infrastructure water systems, electricity grid and schools and so on were all but totally destroyed, said Mr Fernandes. Fortunately the international community stepped in and took steps to end the bloodshed and uphold the results of the referendum.In September an Australian-led peacekeeping force arrived and gradually began to restore order. The Indone

the bigchilli february 2016

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