Monthly Archives: April 2018

Dating the Sin City of Asia

Dating the Sin City of Asia

About Bangkok

Known as Krung Thep Maha Nakhon or simply Krung Thep in Thai, Bangkok is the capital city and also the most populous city of Thailand. The city is highly popular for its upscale street life, cultural landmarks, as well as the infamous notorious red-light districts. Bangkok is amongst the world’s top tourist destinations. It has been named the most visited city by various travel magazines and was named “World’s Best City” for four consecutive years by Travel + Leisure magazine. Bangkok has well established itself as an international hub for transport and health care and also has emerged as a regional center for the arts, fashion and entertainment.

Tourist Attractions

The opulent capital city of Bangkok offers so many sightseeing and touring opportunities that you will never lack for choices. The sacred and religious can savor some calm and harmony with Temple of the Reclining Buddha (Wat Pho), Temple of the Emerald Buddha (Wat Phra Kaew), Temple of Dawn (Wat Arun), Temple of the Golden Buddha (Wat Traimit), The Golden Mount (Wat Saket), Wat Benchamabophit (The Marble Temple), Wat Suthat, Erawan Shrine (Thao Mahaprom Shrine) and Wat Ratchanatdaram Woravihara (Loha Prasat).

The nature romantics can delight themselves with numerous scenic spots such as Chao Phraya River, Lumpini Park, King Rama IX Park, Klongs, Chatuchak Park, Benjakitti Park, Benjasiri Park, Koh Kred, Khlong Saen Saep and Sanam Luang.

For the shopaholics, Rajawongse Clothier, Chatuchak Weekend Market, Siam Paragon, Central World Plaza, Terminal 21 and Train night market are the ideal destinations.

Some of the other prominent points of interests includes BTS Skytrain, The Grand Palace, Jim Thompson House, Ananta Samakhom Throne Hall, Museum of Contemporary Art (MOCA), Snake Farm (Queen Saovabha Memorial Institute), Safari World, Asiatique The Riverfront and State Tower.

For the gourmets, Le Normandie Restaurant at Mandarin Oriental, Maidreamin, Smokin Pug American BBQ, Rock Restaurant and Bar, J’AIME by Jean-Michel Lorain and JP French Restaurant are the perfect spots to cherish some delicious meals. While the best nightclubs and bars in the city includes Check Inn 99, Moon Bar Bangkok, Sky Bar Bangkok, The Bamboo Bar, Red Sky Bar and CE LA VI.

Best Time to Visit

The best period to relish Bangkok is late October through March, when the heat and humidity are at their lowest. For people looking for Cheap Flights Fares to Bangkok should prefer the off season period.

Major Airport

Suvarnabhumi Airport (IATA: BKK) is the twentieth busiest airport in the world, sixth busiest airport in Asia, and the busiest in the country. You can Book cheap flights to Bangkok by surfing the various online portals.

Thai food: a tour from north to south

Thai food: a tour from north to south

Whether you’re munching on freshly-made papaya salad, slurping down noodles or devouring fresh mangoes, Thai cuisine is unbeatable. The country has some of the most explosive, fresh and tasty food in the world and eating is a major reason people visit.

Thai meals tend to have five features – spicy, sweet, sour, salty and bitter – and when put together are said to produce the perfect balance. Not all of its food has the famous tongue-burning spices, so don’t be afraid to dive in and sample some dishes. When it comes to eating etiquette, throw off any chopstick anxiety – most food is eaten with a fork and spoon, and chopsticks are only used for noodles. Dishes are placed in the middle and shared.

One of the many great things about Thai food is the sheer variety; each region has its own style and characteristics, although it’s possible to get virtually any meal in any part of the country. Here’s a breakdown of what you can look forward to while you’re on the road.


Folk from the northeast (Isahn), are justly proud of their food. Much of the cuisine, like the dialect, is similar to that found in neighbouring Laos. This includes the legendary som tam (spicy papaya salad), made by pounding papaya with a mortar and pestle, then adding lime juice, fish sauce, tomatoes and roasted peanuts. Lahp (minced meat mixed with shallots, chillies and mint) is a firm favourite in the northeast, along with grilled chicken, catfish and tom saep, a spicy hot and sour soup.

Food is often eaten with glutinous sticky rice, which is rolled into a ball with the right hand and then chomped on. Eating this way will earn you huge respect from locals, who will marvel at your ability to dispense with a fork and spoon. To clock up some more respect (and if you’re feeling brave), join them in dining on frog, rat or deep-fried scorpion.


The north is home to several tasty Burmese-style curries and dips. The most well-known is gaang hang lair, a pork curry with handfuls of peanuts, tamarind juice and dried chillies thrown in the mix. Khao soy is a fantastically rich broth with egg noodles and meat, topped with pickled onions and a slice of lime. Also popular in the north are dipping sauces, which are usually combinations of chillies, tomatoes, fish sauce and raw vegetables. Deep-fried pork rinds are used to scoop up the mixture by hand.

The best way to experience northern cuisine is while watching a khantoke (traditional dance performance). Diners sit on the floor and eat from a low table filled with various dishes that will almost certainly include the north’s spicy version of sausage, sai ua.


Central Thailand is home to rivers that flow from mighty mountains into fertile plains, and the abundant rice and vegetable crops that grow here form a major part of the diet. Along with fantastic jasmine rice, there are several classic central dishes, including gaang pet (red curry), gaang som (orange curry) and salads. The latter are seriously spicy affairs and a world away from the tomato and lettuce variety found in the West.

One of Thailand’s most famous dishes, tom yam, comes from the central region and is a fiery concoction featuring lemongrass, lime, galangal, herbs and, of course, chilli. This soup usually comes chock full of giant, juicy prawns, but can also be found with mixed seafood. Another must-try soup is tom kah gai, a gorgeous creamy coconut soup that comes with chicken.

In Ayuthaya, the erstwhile capital of Siam, be sure to check out gooay deeo reua, a famous noodle soup, and roti sai mai, a DIY dessert that diners create by rolling together thin strands of sugar palm inside a pancake. Those who make the journey up the serpentine road to the border town of Sangkhlaburi are rewarded with markets offering large pots of curries made by the local Mon people.


With a strong Muslim community and more coconut trees than rice fields, it’s no surprise that southern food has a distinctive flavour. The coconuts are used to full effect in curries and soups, with one of the best being gaang massaman, a smooth curry featuring potato and peanuts. Another major ingredient is turmeric, which gives many dishes their characteristic yellow tones.

Being a narrow peninsula with lots of coast, seafood is particularly common and inexpensive in the south. Lobster, crab, squid, prawns and scallops all feature on menus, and if you’re staying near a beach, be sure to experience the seafood barbecues. Other traditional southern dishes include yellow rice and chicken, Malay-style satays with peanut-based dipping sauces and the dessert roti, a pancake covered with lashings of condensed milk, filled with anything from bananas to chocolate and eaten with toothpicks.


It’ll be a test of your willpower, given the array of savoury cuisine on offer, but make sure you leave plenty of room for dessert. An incredible array of Thai fruit is available, including mangosteen, bite-size bananas, super-sweet pineapple and durian, which is delicious but so smelly most hotels ban it. As well as fruit, be sure to try khao lam (black or white sticky rice with coconut milk, sugar and black beans) and the divine mango with sticky rice and coconut milk.

The Thai Mango – A Luscious and Precious Staple

The Thai Mango – A Luscious and Precious Staple
The abundant and delicious variations of fresh Thai mangoes are enjoyed by millions in Southeast Asia. This article offers detail on types of Thai mangoes and dishes, while exploring the broader cultural value of Thai mangoes.
The Thai mango is known as “Ma Muang” in Thai, although this varies by region. For example, in the Northern region a mango is also known as “Pae,” and in the South as “Pao.” The mango is rich in symbolic meaning. As part of the feng shui tradition, for generations many Thais have believed that growing a mango tree on the south side of the house will bring prosperity to the family. More broadly, mangoes are so widely enjoyed in Thailand and surrounding countries that they truly do represent a precious part of the culture. There are perhaps more than one hundred types of Thai mangoes, many of them hybrids developed in Thailand. The mango tree only bears fruit once per year, and its season is between late March and early June. This is the time one will find delicately delicious mangoes – a fairly small window of time for top quality. Nevertheless, this small window of time represents much of the enjoyment of mangoes by so many in Thailand, making it in effect a staple for meals and especially desserts.
Thai mangoes vary in size, shape and color depending on the type, soil and harvest areas. The shapes of mangoes can be round, kidney-like in shape, oval, or a long slender shape. The color of a raw mango is typically green, but the color of ripe mangoes (the skin) can be yellow, yellow-green, green, yellowish orange or yellowish red. All mangoes have only one flat seed surrounded by flesh. Ripe mangoes have flesh that is yellow, golden-yellow, orange or orange-yellow.
The following are the most well-known mango types:

  • Nam Dok Mai (น้ำดอกไม้): oval with a sharp pointed tip. The ripe fruit has golden-yellow flesh with a sweet-scented taste;
  • Kiaw Sa Woei (เขียวเสวย): oblong dark green fruit. The ripe fruit has pale white flesh with a sweet taste;
  • Thong Dam (ทองดำ): oval with rounded tip. The ripe fruit has yellowish orange flesh with a sweet taste;
  • Ok Rhong (อกร่อง): oval with rounded tip. The ripe fruit has light yellowish orange flesh with a sweet taste;
  • Raed (แรด): oblong with a small pointed knob. The ripe fruit has light yellow flesh with a sweet-scented taste;
  • Pim Sian (พิมเสน): oval with tapered tip. The ripe fruit has light yellow flesh with a sweet taste;
  • Nang Klang Wan (หนังกลางวัน): oblong with curved and tapering tip. The ripe fruit has light yellow flesh and a sweet-scented taste.

As I experienced in Thailand, mangoes are eaten in a number of ways depending on the type of mango. Both ripe and raw mangoes are enjoyed as snacks. Nam Dok Mai, Nang Klang Wan, Thong Dam and Ok Rhong are usually served at the peak of ripeness. The most famous dessert is perhaps mangoes with sticky rice (Khao Niaw Ma Muang). Increasingly, this dish is being offered at restaurants in America as well. Kiaw Sa Woei, Pim Sian, Fah Lan and Raed are preferably eaten raw, even though they are also delicious as ripe mangoes. Well-liked dishes include Mango Salad (Yum Ma Muang – spicy shredded raw mangoes) and Crispy Shredded Catfish with Raw Mango Salad (Yum Pla Duk Foo).When eating raw mangoes, dipping sauce is essential. The two common dipping sauces are:

  • mixed of salt, sugar and crushed dry chili, called Prik Gleua in Thai,
  • mixed of chilli, fish sauce and palm sugar, heated to a caramel-like consistency, called Nam Pla Wan in Thai

Besides eating fresh and raw mangoes, Thais also use mangoes to make ice cream, juice and milkshakes, as well as pickled mango (Ma Muang Dong), dry pickled mango (Ma Muang Chae Im), or air dried pureed mango (Ma Muang Kuan). Since mangoes ripen so quickly and are abundant during the season, many mangoes are canned and sold, both domestically and internationally. Mango products are usually made from other types of mango such as Kaew (แก้ว), Chok Anan (โชคอนันต์) and Maha Chanok (มหาชนก).
Thais not only use mangoes as fruit or in cooking, but in medicine as well. The following process is one example. The seed of the ripe mango is dried, and subsequently ground up or boiled in water. This process results in a drink which helps one with health problems such as a bloated feeling or to get rid of a parasite or worm. Another approach involves boiling 15-20 mango leaves with water to create a drink to treat bloated feelings, ulcerative colitis, or for other applications such as external use to clean wounds. Some drink water boiled with the bark of a mango tree to reduce fever. As always, consult a physician as appropriate before deciding on treatments.Asian grocery stores in America often do not have Thai mangoes, but may have products made from Thai mangoes. In this case, if mango juice or mangoes with sticky rice sound appealing this summer, mangoes from the Philippines or Mexico are your best substitute. Costco often offers Mexican mangoes – wait until they are ripe – the skin will be very yellow. Mangoes from the Phillipines may be better, but they are equally if not more difficult to find.As the vast majority of people in Southeast Asia eat mangoes, the cultural significance of the mango is broadly based. The mango has been a luscious and precious staple for generations. This is an ongoing result of both the high quality Thai mango itself, and the inspiration of its many delicious variations, uses, and cultural heritage.

Bangkok nightlife areas you cannot miss out on

Bangkok nightlife areas you cannot miss out on

Bangkok is a sprawling metropolis which is also the capital of Thailand and an iconic tourist destination. From its beautiful beaches and ornate shrines to the vibrant nightlife, Bangkok has something to offer for every type of traveler. Known primarily for its exciting nightlife, here are the nightlife areas you need to add to your Bangkok package:


Located to Siam, Sukhumvit is one of the most prominent nightlife areas in Bangkok. It is a popular area where most tourists go to party. Some of the hotspots in this area one can visit are: Nana, Asoke, Phrom Phang and Thong Lor. There are a number of international restaurants one can eat at in Nana. There are also several go go bars which are an iconic Bangkok attraction which many tourists wish to visit. Most of these areas offer some of the best wine and cocktails bars and you can almost always spot a famous Thai star. If you can afford the expensive prices a trip to Sukhumvit is definitely worth adding to your Bangkok package.


Khaosan is the perfect destination for youngster and backpackers who wish to get a taste of the famous Bangkok nightlife. Many a time the party is simply on the street with tourists drinking beer and dancing. There are however many bars and clubs which offer an affordable glimpse into the famous nightlife allowing tourists and travelers with lower budgets to enjoy themselves. There is no specific time one needs to visit the area to party. It is believed that the party rages on 365 days a year.


RCA stands for Royal City Avenue and is one of the largest nightlife areas in Bangkok. It is a place where locals and tourists can visit and enjoy a couple of drinks. The three most popular bars in the area are Route 66, Slim and Flix. Though the Thai are allowed to enter clubs for free the tourists are required to provide a cover charge. Another thing that a tourist needs to be aware of when visiting any bar or club in RCA, is that they have a strict dress code which must be followed.

Bangkok’s clubs and bars are an attraction one must not miss out one. When you plan to visit the city, it is crucial to add visits to the local clubs and bars in itinerary of your Bangkok packages. They play a crucial role in the culture of Bangkok and must not be missed out on.




Top 10 Thai Food by Foreigners

Top 10 Thai Food by Foreigners

Get To Know Thai Food

When you think of Thai food, you would think of the ‘Hot and Spicy’ taste and probably believe that all Thai food are very hot and spicy. That is a misunderstanding. And you may also think that we eat everything by chopsticks. That is also not true.

More than 50{44222703fa532333e3563400d80557456bf9b35501d478294dca617f2f9f1260} of Thai food are not hot and spicy at all. And chopsticks will be use when we eat noodle only. We are not Chinese or Japanese who like to eat almost everything by chopsticks.

If you have been to Thailand, you may have a question that why the taste and the texture of Thai food in Thailand are different from Thai food you have eaten in Thai restaurants in your country. One reason I would say is that maybe some ingredients are not available in your country so they need to skip some of them or use something else as a substitute. Another reason is that maybe the owner of that Thai restaurant and their chef or cook are not Thai. It would sound a bit arrogant to say that only Thais know the best how to cook Thai food with authentic Thai taste. But it is very true, isn’t it ? So do other countries food, no one could cook Swiss food better than Swiss people and no one could cook Italian food better than Italien people. Because we grew up with our food, we know what the right taste of each dish should be and what ingredients should or should not be used in that or those dishes. Each Thai dish has their own character.

As a Thai, I am so proud of Thai food that it is now well-known by people around the world as well as Italian, French, Chinese and Japanese food. We are now in Top 5 most popular cuisines of the world.

Thai food is world renowned for being very healthy for its use of many fresh vegetable and herbs. The popularity of Thai food is due to its wonderful medley of different tastes : sweet, sour, salty, hot, spicy, creamy, bitter and mind. The variety of different flavours, textures and colors, and the way that the food is presented make Thai food very exciting and appealing.

In Thailand the main evening meal generally consists of several small dishes with different tastes and textures that are served at the same time and shared by everyone at the table. Each person has a plate of steamed rice to eat with the shared food. Thais do not put everything on their plates at once because we do not want to mix the different tastes of the meal. We like to appreciate all the different tastes and textures separately.

Thais like to eat with a spoon and fork. Knives are not used at the table due to everything are already cut into a bite size. Chopsticks are only used to eat noodles.

Food for breakfast and lunch are not much different from food for dinner but they are easier to cook and need not much time to prepare such as rice soup, rice noodles, stir-fried rice, etc. Noodle is a good option for our lunch due to there are many noodle shops on almost every single road.

There are also many light dishes that Thais like to eat between main meals, for example : satay, spring rolls, papaya spicy salad, deep-fried or grilled meat balls, minced pork sausage with glass noodle, etc.

Thai desserts are well known for being beautiful and delicious. Coconut milk, rice flour, palm sugar and eggs are the main ingredients for almost all Thai desserts. Shallots, ginger, sticky rice, peanuts and pumpkin are sometimes also used in some Thai desserts. Banana leaves are often used for wrapping food in many styles. We have plenty of desserts, both hot and cold, with many different textures and colors.

Vegetable and fruit carving is a fine art that you will find at many Thai restaurants. The decorative carving helps to make Thai dishes much more interesting and amazing.

The popularity of Thai food and the many Thai restaurants that have sprung up all over the world have led to an increased availability of Thai ingredients in supermarkets everywhere. Let’s visit an Asian grocery in your town and see what Thai dish you would like to cook at home today.


The Office of the National Culture Commission announced the top ten Thai dishes best liked by foreigners. In cooperation with the Ministry of Foreigner Affairs, the Office had conducted a survey of Thai restaurants all over the world to find out ten favourite Thai dishes of foreigners. In the survey 1,000 Thai restaurant around the world were asked to fill in a questionnaire. However, only 500 restaurants which have Thai chefs and offer the authentic Thai food were qualified for being taken into consideration.

The results were the top ten Thai dishes which are listed below in order of their percentages of popularity:

1. Spicy Soup with Prawn and Lemon Grass [tom yum koong]

2. Green Curry with Chicken [kang kaew wan kai]

3. Stir-Fried Rice Noodle with Shrimp  [pad thai koong]

4. Fried Meat with basil leaves [pad ka-prao]

5. Red Curry with Roasted Duck [kang phed ped yang]

6. Coconut Milk Soup with Chicken [tom kha kai]

7. Thai Grilled Beef Salad [yum neur yang]

8. Pork or Chicken Satay [moo or kai satay]

9. Stir-Fried Chicken with Cashew Nuts [kai pad med ma-manug]

10. Panaeng Curry [kang panaeng]