Launched in 2006, Mango Metro Magazine (formerly Bangkok Trader) is the most recognizable free monthly tabloid distributed in Bangkok, Thailand.
With a print run of 10,000 copies, Bangkok's favorite magazine features in-depth content on lifestyle, food, live entertainment in Bangkok and around Thailand and Southeast Asia.
The Mango Metro magazine is circulated utilizing a well-coordinated distribution network that places and maintains supplies throughout areas of central Bangkok that have high footfalls of expats and middle-to-upper-income Thai nationals.
The distribution points are located within or close the enclaves of higher-end-to-luxury living areas in and around Bangkok's central business district and entertainment zones and include all of Bangkok's 'Villa Market' grocery stores; higher end pubs, bars, restaurants and international hospitals.
Each distribution point is outfitted with a recognizable free-standing, custom-made Mango Metro magazine stands.
Contact: Andy Hyde | +66 (0) 80 814 9080 | andy@mangometro.com
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MANGO METRO Magazine | Bangkok | November 2014
1. ALWAYS FREE!NOVEMBER 2014 • VOLUME 8, ISSUE NO. 12
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4. 4 mango metro NOVEMBER 2014
Several years ago, an editor asked me
to do a piece on Thai eco resorts and
green holi-days, requesting a list of
places that offered sustainable tour-
ism programs, low impact stays, and
environmentally friendly practices.
After a bit of research I had to sadly in-
form her that I couldn’t, in good faith,
write the piece, as low impact and
small scale alternative tourism spots
were falling flat in most areas here.
As many holiday-makers can attest, it
can be pretty discouraging to arrive
in a gorgeous natural environment,
only to find that one’s holiday bun-
galow is dumping sewage right out
into the bay. Fortunately, things are
slowly turning themselves around on
the green front, and there are some
shining examples near Bangkok lead-
ing the way.
The Aleenta Resort in Pranburi (183
Moo 4 Paknampram, Tel. 032 618-333,
02 514-8112, www.aleenta.com), just
south of Hua Hin, is at the forefront
of the eco resort scene and has some
truly unique earth friendly policies.
Resident Manager James Noble is a
former celebrity chef (he was Mick
Jagger’s private chef in Mustique) and
has turned the Aleenta into a charm-
ing oasis that blends into the almost
Mediterranean surroundings of se-
cluded Pak Nampran Bay. Noble aims
to create as minimal a carbon foot-
print as possible and has undertaken
tremendous steps to achieve this.
The walls of the rooms at Aleenta are
made from rock that has been locally
sourced within 30 kilometers. The
hammocks on the verandahs come
from local fishermen who hand-make
the netting, The ceilings are con-
structed from locally sourced cane,
and much of the furniture has been
made with reconstructed local wood
by carpenters who live in the com-
munity. In fact, over 90 percent of the
staff come from within 30km of the
resort, and many have been with the
Aleenta since its inception.
As if this weren’t enough to reduce
its carbon footprint, the resort divides
all of its waste and recycles over 90
percent of it, with water also being
re-used to the same tune, going to ir-
rigate the garden and farm which the
resort runs, also a source of immense
sustainability.
The Aleenta’s 16 acre organic farm
provides year-round fruit and vegeta-
Story and Photos by Dave Stamboulis
5. mango metro NOVEMBER 2014 5
bles, has a mush-room growing shed,
and even a smokehouse with a solar
oven for curing local meat. Guests can
pick fruit or produce at the farm for
free, paying for it by planting a seed.
All of the farm vegies and smoked
meats get transferred to the Aleenta
kitchen by bicycle or via a tuk tuk that
is powered by fuel made from other
local resorts’ disposed cooking oil.
Even the restaurant in the resort gets
into the act, serving up items liked so-
lar-baked cakes, sand baked clams, or
clay pot items that have been buried
under hot beach sand for cooking.
To top things off, Aleenta is the only
resort in Thailand offering guests a
free holiday. Yes, that’s right, a free
holiday that includes spa treatments,
buffets, and a lovely villa by the
beach. Of course, to receive one has
6. 6 mango metro NOVEMBER 2014
to give, so visitors utilising this free package have to stay five days, during
which they volunteer in a local school, help the staff to prep the kitchen,
cook, and generally get a bit humbled by learning first-hand just how hard
the staff at all these resorts work to provide guests with nice stays.
While not quite as carbon footprint friendly as the Aleenta, the Asita Eco
Resort (33 T. Taihard, Samut Songkhram, Tel. 034 767 333, 089 866 2168,
www.asitaresort.com) also does a great job of going green. The resort is
only 65km from Bangkok, yet it seems like light years away.
Perched alongside a canal leading into the Mae Klong River, just a short
boat ride away from the Amphawa Floating Market, Asita is bounded by the
canal on one side and a forest of pine trees on the other.
The resort has 20 low key and minimalist villas constructed with eco-friendly
materials. The rooms feature creatively designed wooden stools, light hold-
ers, and tables, rattan sofas and wall hangings, and all have large windows
looking out upon the meandering canal that runs through the property,
with bamboo decks leading right from ones room into the water, which is
suitable for swimming.
Low energy light bulbs are the norm here, collected river and rainwater is
used for garden-ing and cleaning, waste gets separated for recycling, and
toilets and washing machines are low water consuming. The resort also
grows its own vegetables in an organic garden, and the owner, who comes
from a family in the seafood business, sources only extremely fresh local
seafood, which is reflected in the superb healthy meals served up by the
canal-side restaurant.
Monks come by boat to do morning alms runs here, and various floating
markets nearby can be visited, as well as the famed Mae Klong folding
umbrella market along the railway line, where vendors have to take down
their umbrella stalls each time a train rolls through. With resorts like these
springing up, Bangkokians can now enjoy guiltless, stress free holi-days and
be pampered while keeping their personal earth impact down.
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8. 8 mango metro NOVEMBER 2014
By Voicu Mihnea Simandan
Photos by Jojit Pangilinan
The moment I entered the house of Apisake
Kosihadej, a 36-year old award-winning Thai
interior designer, I’m greeted with: “Momo de-
stroyed all my certificates and I had to throw
them away some time ago… Come in!”
I take off my shoes and enter his house. Known
as Mix to his friends, Apisake Kosihadej brings
me a soft drink and invites me to take a seat at
his work station.
“This is my home office,” Mix says while wav-
ing his hands around a cacophony of interior
design books, albums and magazines. “Let
me show you what I’m working on at the mo-
ment.”
This so-called home office is more like a very
personalised home-cum-studio: works in pro-
gress on a pin board, framed photographs of
past projects, an area full of pens of every pos-
sible kind, stationeries and graph-paper litter
an opposite desk.
And, of course, all around the floor, a never-
ending proof that there’s another “master” in
the house. Momo’s sand-box, feeder, climb-
ing props and toys are strewn here and there.
I look for the two cats, but they’ve both disap-
peared.
“My first venture in the design business was as
a jewellery designer,” Mix says. “It was a family
business and I was involved in all the design,
production and sales process but I wanted to
do something on my own.”
“I was young and still am and I wanted to try
and carve my own path in life. I couldn’t have
done that by solely depending on my rela-
tives.”
So, after about a year of working in the family
business, he associated with a friend and they
started their own gemology business.
“We designed our own jewelry using precious
stones and tried to infuse our own style and
concepts in the product,” Mix explains.
Obviously, what they were doing was closer to
art than business and they soon realised that
they could not make enough money so the
two parted ways and continued on their own
journeys of self-discovery. One night, as he was
having some drinks with a designer friend, Mix
had an epiphany.
“We were sitting around a small table when I
noticed that the top surface of the table was
swollen from all the hot and cold drinks that
had been placed on it,” he says. “Why can’t
they just make proper furniture?”
From that one thought, Mix and his friends
decided to open a furniture company with the
mission of creating quality, durable and fash-
ionable furniture. But, like in most businesses,
partnerships don’t always survive so Mix left
the company and started his own.
That was the beginning of FullHousePlus, an
interior design company owned, managed
and operated by one person only: Apisake
Kosihadej. At the same time he also started
submitting his best furniture designs to vari-
ous competitions run by TV shows and design
magazines and, not long after, he became no-
ticed.
“I could have easily got myself a well-paid job
at a big company in Bangkok and enjoyed the
money and status but, at the same time, living
a miserable eight-to-four life in a cubicle,” Mix
says.
“My wish was to use my passion and talent
the way I wanted to. If I failed, then I could al-
ways apply for a job and move on in life. But if
I hadn’t ever tried to build my own company,
then I would’ve regretted that for the rest of
my life.”
Mix, though, is a perfectionist and is never en-
tirely satisfied.
“I come up with what I think is a great idea but,
for various reasons, I never manage to follow
through with it and try it out,” he says. “But
the reverse side of the coin is also true. When I
think I came up with a brilliant idea and it turns
out to be a total failure, then I just wish that I
had spent my time on a totally different pro-
ject.”
Swamped with more work that he can actually
handle all by himself, Apisake Kosihadej keeps
a low company profile on the internet. Clients
reach him via recommendations and word-of-
mouth while the work that he creates speaks
for itself better than any fancy website. Still,
for business inquiries, you can contact him
on 081-686-9554 or visit his Facebook page at
FB/fullhouse.design.
9. mango metro NOVEMBER 2014 9
Design hotspots
Thailand Creative Design
Center (TCDC)
Located on the 6th floor of the Em-
porium Shopping Complex, TCDC is
the place for all designers (young or
seasoned) to meet, do research, and
exchange ideas. Visit their perma-
nent and temporary exhibitions, get
a membership card, browse their li-
brary of 34,000+ books in both Thai
and English, flip through 200+ titles
of magazines and journals, rent their
multimedia. Open from every day of
the week except Monday from 10:30
to 21:00. Free entry.
www.tcdc.or.th
Bangkok Art Culture Center
(BACC)
Occupying one side of downtown’s
Siam intersection, BACC is an institu-
tion that aims towards bringing into
the public’s eye the latest trends in
contemporary art. Art, music, theatre,
film, design are all well-represented in
a great variety of programs and events.
It’s also a great place for people inter-
ested in the world of art and design to
network as well as make use of their
library, studio, and galleries. BACC is
open every Tuesday to Sunday from
10:00 to 21:00. Free entry.
www.bacc.or.th
Museum of Contemporary Art
(MOCA)
Built by Boonchai Bencharongkul, a Thai
businessman, MOCA’s mission is to pre-
serve and protect Thai art and culture and
to offer young Thai artists and designers
a springboard to the world of contempo-
rary arts. The exhibitions curated there, the
films and documentaries they play, and
the events they organize are well worth
a visit by anyone who wishes to better
understand the trends in today’s Thai art.
MOCA is situated in Bangkok’s Chatuchak
district. Entry fee: 180 baht for adults, free
for children.
www.mocabangkok.com
10. We also sell Spas, Massage
Shops, Bars, Hotels, Hostels,
Guesthouses, Shop-Houses,
Laundries, Salons and
much more
Small Restaurant in Nana BTS
Prime Location, Inside seating,
fully equipped and furnished
in one of Bangkok’s businest
locations. Rent only 40,000
baht a month.
900,000 baht
Contact : Subu 0810 100 617
Italian Reataurant and Cafe for Sale
3 floors, Seat 35 comfortably on ground
floor with another 25 on the 2nd floor.
Owner’s or Staff 2-bedroom apartment
on the top floor.
3.5 Million baht
Contact :Contact : Palm 0840 249 337
Got a Business you want to sell?
Please call us - We have Buyers!
Turn- Key Indian Restaurant
for Sale
5 floors, staffed and trading
for over 6 years. Great
location and regular
clientele. Rent only 80,000
baht and asking price is 7.5baht and asking price is 7.5
million baht(negotiable).
Contact Subu today for an
inspection – 0810 100 617.
---------------
For Sale/Rent
Sukhumvit Soi 4
Multi-level Pub and Restaurant.Multi-level Pub and Restaurant.
Main Soi location, with 2 bar
areas, walk-in Cold Room, Tap
Beers and table seating on the
2nd floor. Asking 3.2 million
baht or near offer. E-Mail
asianbusinessbrokers@gmail.com
for an inspection.for an inspection.
---------------
Empty Shop House in
Sukhumvit Soi 22
for Rent
4 floors, newly painted, tiled
downstairs area suitable for
bar or restaurant or the like.bar or restaurant or the like.
Toilets on all floors. 400,000
baht and only 70,000 baht a
month rent. Call Ken on 0999
520 149.
--------------
RESTAURANTS FOR SALE RENT
won’t last, so call today
for an inspection on
0840 249 337.
---------------
Small Take Out Restaurant
Ploen Chit
All new equipment andAll new equipment and
furniture, prime location
near Sukhumvit Road on the
way to Bumrungrad Hospital.
Rent only 18,000 baht a
month – 920,000 baht.
Contact Ken on 0999 520 149.
------------------------------
Thai Restaurant
Suan Luang
All equipment and furniture.
Karaoke, Outdoor garden area.
Cheap!! Only 300,000 baht.
Call Palm on 0840 249 337.
----------------------------
Seafood and Steak
Restaurant
Located in Silom, the main
ground-floor restaurant is
400m2. A beautifully appointed
restaurant, with bar,lounge
area, private rooms, winearea, private rooms, wine
cellar, live seafood tank
and lots more. 13.5 million
baht. An inspection is a
must – please call
Ken on 0999 520 149.
---------------
For Sale/Rent
Take-Out/Delivery and Dine-In
Italian Restaurant. Comes with
company setup and located to
service the residents of
Ekkamai and Thong Lor. 30,000Ekkamai and Thong Lor. 30,000
baht rent and 1.4 million baht
for the existing business,
furniture and stock. E-mail us
today to inspect
asianbusinessbrokers@gmail.com
---------------
For Rent Only
Shop-House Restaurant near MBK,
Pratunum. Furnished, seats 30,
kitchen on 2nd floor. Rental
only 80,000 baht a month.
Call today for an inspection –
0840 249 337
------------------------------
Large Steakhouse
Jomtien
Three floors, prominent location,
4.2 mil baht (Neg). Call today
for an inspection – 0840 249 337.
--------------
Price ReducedPrice Reduced
For Quick Sale!
Was 7.5 mil. baht now 3.5
www.asianbusinessbrokers.com
facebook.com/asianbusinessbrokers
asianbusinessbrokers@gmail.com
0840 249 337
Empty Shop-House in Sukhumvit 33
for Rent
3 floors, main soi access, small out-door
patio. was a bar, but also suitable for
restaurant, massage or other business.
Toilets on 1st and 3rd floors. Some bar
fit-out, furniture and equipment remains.fit-out, furniture and equipment remains.
600,000 baht
Contact : Ken 0999 520 149
11. mango metro NOVEMBER 2014 11
The intriguingly named Bangkok hard rock
band The Sangsom Massacre have an even
more intriguingly named EP The Verses of Vice
out this month. Singer Niall Joseph Murray
tells us that “as the title would suggest there
are elements of darkness and debauchery to
the music.”
“But the songs are also fun and catchy so they
might be interpreted as satirical, cartoonish
glance at modern life in a huge city.”
The music runs the gamut of garage rock
anthems through punkish Doors, early 90s
spaced out pop and even one song with a
grand piano and acoustic guitars called The
Wolves At The Door. Naturally, riffs Murray,
that one is for their mothers!
“Lyrically, we cover a lot of ground in the songs;
Ignorance is Strength is a nod to current poli-
tics, Under the Knife is an ode to the superficial
nature of the city’s uber-wealthy and society’s
constant obsession with white skin, surgery
and beauty products and the closer, Lizard
People, a lovely heavy rant about new world
order, the illuminati and the infamous one per-
cent who are controlling our lives.”
“Overall it’s quite charming without being too
preachy or politically driven” says Sail.
“Our philosophy is to never sit still. A band al-
ways has to create and evolve so we are always
trying to push ourselves in new directions,”
Murray continues.
“It’s a three-piece run as a democracy, not a
dictatorship so we always make sure we are
pushing in the same direction. We have a col-
lective vision and our resolutions are always
for the good of The Sangsom Massacre, not
the individual. We are ambitious and we want
to succeed but we need to look further afield
than Bangkok, and that’s what we intend to
do.”
Asked to list their influences, Murray says: “Too
many to mention really! People have com-
mented that some of our songs sound like they
are influenced by the likes of Nirvana, Joy Divi-
sion and Queens of The Stone Age etc but we
all love different types of music, ranging from
Prince to Nick Cave, from INXS to The Rolling
Stones.”
Like other indie bands with their own material,
The Sangsom Masscare have had to earn their
reputation the hard way.
“Sometimes it’s difficult for expat bands to get
the credit or the opportunities they deserve in
Bangkok as the Thai music scene can be quite
cliquey and insular but thanks to some very
good Thai friends we have been able to play
the bigger venues like The Rock Pub and Play
Yard,” Murray says.
“We did a cool rock festival at Brownstone re-
cently and we have played a memorable show
with The Cairos [from Brisbane] when they vis-
ited here.”
DARK SPIRITS
MANGO NIGHTS
12. 12 mango metro NOVEMBER 2014
MANGO NIGHTS
I
f you've been partying around Bangkok
thelastfewmonthsyou'veprobablyseen
a DJ who goes by the alternate monikers
of Souldust and Harrington. That isn't the
only thing that is binary about him. To the
casual observer he is 100 percent Thai but
when he speaks, it is with a lush Geordie ac-
cent. Souldust, the name we will use for this
article, spent his childhood growing up in
the northeastern English city of Newcastle.
“Aye, it was good living in the toon like, but
I fucking swear a canny lot noo,” Souldust
jokes in the Geordie vernacular that is like a
foreign language to the rest of the English-
speaking world.
“I still find it amusing when people meet me
for the first time and then become flabber-
gasted as soon as I start to talk.”
Souldust credits his Newcastle upbringing
for his love of disco, having seen the likes
of Francois Kervorkian, Laurent Garnier and
Joey Negro play live. But even then he is
more than the sum of his influences.
“Musically, I suffer badly from Dissociative
Identity Disorder – I have two DJ pseudo-
nyms; ‘Souldust’ and ‘Harrington’.
“Souldust plays uplifting grooves be it in
the form of Soul, Funk, Disco, Afro-beat or
Boogie. You’ll hear anything from Cerronne
to Fela Kuti, Dexter Wansel to Sylvester,
Zapp to Stevie Wonder, The Temptations to
Frankie Goes To Hollywood. Souldust plays a
lot of feminine music with a few obscurities
thrown in.”
“Whereas Harrington is all about House and
Techno, both looking back at its develop-
ment in Detroit and Chicago, as well as re-
cent artists like MCDE, Deetron, FCL and Yom
Trago. Of course, when Harrington plays,
there is always a battle – Souldust wants part
of the action too, so you can regularly hear
bits of Disco coming through a Harrington
set.”
Souldust and Harrington can currently be
seen playing at Namsaah Bottling Trust,
Oskar Bistro, amBar Pool Party, Bad Motel,
Glow, Overground, Black Pagoda and Viva.
Souldust is that rare DJ who oozes a passion
for the past but there is one thing about the
scene he cannot abide: “I can’t stand smok-
ing in clubs. It’s offensive. The world would
be a much better place if nicotine addiction
was replaced with porn.”
It all starts with the name. Tonstartssbanht isn't
the easiest moniker to wrap one's tongue around
but it certainly inspires interest and intrigue in
this most eccentric of US rock acts that is set to
grace the Bangkok stage in December.
For a start they are a duo of two brothers who just
happen to live in separate countries – Canada
and the USA – and compose most of their music
via Megauploaded shared files.
And as Pitchfork, the respected music review site,
has noted they are incredibly prolific having pro-
duced some 24 albums between them over the
years, a statistic of insanely Prince-style propor-
tions. Currently they are touring a new live album
called Overseas, appropriate since they are on
an extensive Asian tour. Pitchfork opines of the
new album: As a duo, they go long for stretches
of music that's easily described as psychedelic,
though nothing's bleary or incomprehensible.
Everything they perform seems just slightly hazy
and out of reach.”
According to Popscene's Matt Smith, who is pro-
moting the act at Play Yard by Studio Bar in Lad
Prao Soi 8 on December 11: Tonstartssbanht are
a rare breed. Sometimes two-piece bands crash
and burn horribly and others are like magic to the
ears, melodically clever and challenging in their
own right.
This is one of those bands. They also have a very
unique style. A mixing pot of southern American
country, heavy riffing and very desirable lo-fi
psychedelia.
For Smith, Tonstartssbanht is the latest in a se-
ries of remarkable underground acts brought to
Bangkok by Popscene.
Popscene is in a great place right now,” he says.
“I love the fact that I'm getting the chance to
bring in smaller acts such as Blue Hawaii, Chk Chk
Chk and Bottled In England.
A chance these bands and a Bangkok audience
might not ordinarily have. The wheels will keep
turning too, there's more good stuff lined up.”
And if you're still pondering this, the band's name
is pronounced tahn-starts-bandit.
Southernsound
blowsinto
Bangkok
13. mango metro NOVEMBER 2014 13
Bits Pieces
Remember Drum'n'Bass? It was about the biggest
thing in Britain in the early 1990s. Two decades
on, it thrives as an underground music subcul-
ture and with a fertile redoubt here in Bangkok
of all places.
And the collective doing the most to keep things
alive is Phatfunk, a seven-year-old collective co-
founded by Ashley Williams aka DJ Instinct.
Phatfunk was co-founded by myself and DJ Azek
back in 2008... since then the team has grown to
5 members including DJs Orawan, DeLorean VJ
GorbVisuals, he says.
And despite the plethora of competing dance
genres, Williams says: There’s nothing like it in
any other genre when the bass drops and every-
thing in the club starts shaking. I’ve been DJing
this music for 20 years now and still get the same
buzz everytime I play to a crowd. So for us creat-
ing Phatfunk was a place where we can share the
music we love.
Phatfunk are currently playing to full houses of
up to 500 people once a month and can claim
major credit for keeping the D'n'B spirit alive in
Bangkok.
We have been running events every month for
over four years now,” he says. “The last three
years we’ve made Glow Nightclub our home on
Sukhumvit 23 but occasionally might do the odd
party at a different location like a pool or boat
party.”
Recently Phatfunk has aso been bringing out
some of the freshest DJs and producers of the
moment so Bangkok gets to hear an upfront
palatte of fresh new music which keeps the scene
moving forward and evolving.
So far we’ve had many artists from some of DB’s
top labels V Recordings, Metalheadz, Hospital
Shogun with DJ’s Alix Perez, D Bridge SP:MC,
Digital, Dave Owen, Rockwell, Sabre Makoto to
name a few,” he says.
We usually start off the night playing more liquid
and soulful DB for the first few hours and then
after midnight its anything goes really, where we
get to play more intense heavy DB music that
you’d typically hear at big festivals or raves. We
are normally rammed around midnight until
close at 4am. Unfortunately at the moment due
to military rules they are closing all clubs at 2am
now so we’ve started opening earlier from 9pm.
So the million-dollar question for the uneducat-
ed and unwary: what is the difference between
drum'n'bass and dubstep?
The difference is the tempo. DB is 170 BPM
(Beats Per Minute) and Dubstep is 140 BPM. The
latter is the speed of an excited heart rate hence
why House music is so popular as it's in sync with
your body clock, Williams explains.
“A lot of Dubtep is produced by DB producers
so they use a lot of the same sounds, like dark
soundscapes, big distorted basslines and heavy
beats. I find a lot of Dubstep basslines are to noi-
sey and irritating as many people try to imitate
people like Skrillex. DB embraces every genre
into the 170BPM platform.
FINGERS ON THE PULSE
A night of hilarious comedy titled ‘A Little Bit of
Britain’iscomingthewayoftheLotusSukhum-
vit Hotel in Soi 33 on Friday, Nov 14. Headliners
are Sam Avery from Liverpool and Raymond
Mearns from Glasgow. Ticket prices include
buffet and free flow of beer. More details avail-
able at facebook.com/thecomedymixasia
If you were at Wrong Disco's event last month,
you'll remember what went down and how
late they went (shhhhhh!). It's time to set the
records straight again. The Wrong Disco boys
are back at Grease on November 7. Bringing
the freshest cuts and bottom heavy joints as
usual, the night will make the best use of the
new refurbished sound system of Grease /
Case 49 (4th floor).
DJ Freddiemeister will be back behind the
decks at Dickinson’s Culture Cafe, Pra-a-thit
Rd on November 8 from 9pm onwards.It will
be house, tribal house, big room house and a
dash of funky house.
One of Bangkok’s most anticipated events re-
turns on November 21 with over 28 DJs in six
different areas, Lush is taking over the entire
Sofitel So in the most exceptional way: dance-
floors on the Rooftop, Poolside, Reception
Lobby, Ballroom, the secret glass Box Room
and the full open air Solarium. Find out more
at facebook.com/events/729160227153583
Ku De Tah on Nov ember 22sees the Bangkok
debut of one of commercial dance music's hot-
test new acts - Klingande with live saxophone
from Arnold Pol - Klingande's touring Sax play-
er. Klingande's single, 'Jubel' put an already
hot new artist firmly on the international map.
With 150 million-plus Youtube plays, 5 x plati-
num sales (and commercial top 10 in over 20
countries), it's safe to say that this is one of the
biggest records of the last year.
MANGO NIGHTS
14. SUKHUMVIT SOI 22 (BEHIND NO IDEA)
OPEN TUESDAYS-SUNDAYS 6PM UNTIL LATE
WESTERN THAI FOOD ● BEERS, COCKTAILS WINE
100B LOCAL BEERS ALL NIGHT EVERY NIGHT
SUKHUMVIT’S SOUND OF RETRO THE UNDERGROUND
EVERY WEDNESDAY IN NOVEMBER, 9pm
EARTHCOLLIDE
EVERY THURSDAY IN NOVEMBER, 9pm
JENNY THE SCALLIWAGS
SATURDAY NOVEMBER 1 AND 15 from 8pm
Bangkok’s best English language comedy night
FRIDAY NOVEMBER 7
Your own neighbourhood slum disco party
EVERY SUNDAY IN NOVEMBER from 9pm
THE SUNDAY SERVICE
With DJ Love Handles
FRIDAY NOVEMBER 14 from 9pm
With DJ Rory Breaker-Morant
FRIDAY NOVEMBER 21 from 9pm
80s CONFIDENTIAL
New wave, post-punk and Hi NRG
with DJ Grahame Wasabi
15. mango metro NOVEMBER 2014 15
MANGO BITES
Bo.Lan
The evolving maturity of Thai cuisine relies on
emerging chefs being willing – and encouraged
– to bend the rules, to introduce new interpreta-
tions of familiar dishes. To that end, Le Du in Si-
lom is blazing its own delicious trail.
Chef Thitid ‘Ton’ Tassanakajohn trained in the
USA and, after working in Michelin-starred mod-
ern French restaurants, returned to Bangkok to
open Le Du, where he brings his background in
European fine dining to bear, reimagining tradi-
tional Thai fare.
Among the starters, the phu lae pineapple is a
stand-out, combining fresh pineapple with rad-
ish, nuts, shrimp and pork powder, mint and
smoked coconut milk. In its most basic form, phu
lae is a provincial street food treat but at Le Du it
becomes an elegant appetiser.
There is also a delicious wonton soup with blue
swimmer crab and black truffle, fried garlic, bok
choy and scallion. The addition of the truffle is in-
spired – despite not being a classically Thai ingre-
dient, it works brilliantly in concert with the other
Thai flavours and that’s what matters,
Perhaps the speciality dish at Le Du, though, is
the local ostrich, served with tamarind, winged
bean, sticky rice and chilli paste. For those who
haven’t tried ostrich before, it a relatively dense,
dark meat with a surprisingly gamey taste, com-
parable to venison. When served with such well-
conceived offsets, it’s exceptional. And, frankly,
it’s surprising that it doesn’t pop up on more
menus.
“Before I went to the US, fine dining was mostly in
hotels,” Ton says. “I came back and was surprised
by how many good restaurants there are,
all over the place in Bangkok. And I knew I
wanted to be one of those as well.
“I’m taking the risk – most people under-
stand and appreciate it. I don’t take it for
granted – I try to create more things, more
menus with that Thai flavour. Hopefully
people will accept that Thai flavours can
come in another form.
“I take everything from Thai dishes – I’ll look
at the produce, anything in season. I’ll take
that and think about the way it’s used tra-
ditionally and then create something from
Le Du
that. I’ll work it from Thai backwards.
That’s why it’s Thai-inspired. We’re not
creating from French and then bringing
it to Thai – it’s starts with the Thai dish.”
Bo.Lan
24 Soi Sukhumvit 53
02-260-2962
bolan.co.th
Le Du
399/3 Silom Soi 7
0929-199-969
ledubkk.com
Bo.Lan became one of Bangkok’s modt
critically acclaimed restaurant – for Thai
cuisine or any other, for that matter –
when it was on Sukhumvit Soi 26. It has
since relocated to Sukhumvit Soi 53 but
has remained steadfast in its commitment
to authenticity, local produce and refined
flavours.
Although Bo.Lan’s food is immaculately
presented and exquisitely considered,
there is an argument that it risks being left
behind slightly as Thai food – and Asian
cuisine generally – marches toward bold
new culinary frontiers. There’s no faulting the ex-
pertise – the salads ping off the tongue, a spicy
mackerel adding a deliciously salty aftertaste
to one offering, while squid mixes with banana
blossom and chili jam in another. The curries are
also fish and full of flavour, particularly the red
curry with grilled pork and green bananas.
But foodies may hope for something a lit more
adventurous than the soups and stir-fries here.
The clear bamboo broth filled with chicken falls
slightly flat while the turmeric-fried fish doesn’t
quite deliver the zing that makes Thai food so ap-
pealing.
16. 16 mango metro NOVEMBER 2014
MANGO BITES
Lit up
by Longan
Thailand’s native fruits are a vital el-
ements in the nation’s cuisine and
one of the most versatile is longan,
a less juicy relative of the lychee. The
fact that the longan is drier means it
can be used as a sweetening agent
in soups, snacks and desserts – any-
thing that relies on a sweet-and-sour
offset – without adding unnecessary
moisture. Indeed, in the past, aristo-
craticThaimenususedlonganhoney
as a substitute for the now ubiqui-
tous palm sugar.
Surely it’s only a matter of time be-
fore longan finds an application in
cocktails – particularly with the pop-
ularity of Thai ingredients. It can’t be
long before one of Bangkok’s bright
young things comes up with a Lon-
gan Mojito.
This elegantly cluttered bar in the back-
streets of Ekkamai could very well represent
the latest step in the evolution of Thai mix-
ology. Sure, there are plenty of Thai barmen
and Thai-run watering holes popping up
around town, but few are as considered or
rendered with the same attention to detail
as Sugar Ray.
Bottles and various brews lines every avail-
able surface, creating the atmosphere of a
bootlegger’s basement. But it also serves
a real purpose, as the owners of Sugar Ray
make their own flavoured cocktail syrups
and, even more ambitiously, their own
sweet vermouth. There’s an irresistible arti-
sanal flair to the whole set-up.
Crucially, the drinks are also outstanding.
The menu changes regularly but there are
a handful of tweaked classic and stand-
out signatures that can be found reliably.
For example, the Lychee Ginger Margarita
makes use of one of the bar’s homemade
syrups, while the Southeast Asian Side riffs
If you’re unsure what ‘New Zealand cui-
sine’ entails, be sure to check out Kai, a new
Kiwi-focused restaurant on Sathorn Soi 12.
Judging from the menu, New Zealand cui-
sine emphasises quality ingredients while
retaining a rustic, uncomplicated presen-
tation; the produce is allowed to speak for
itself.
Kai is owned by the same Kiwis who run
Snapper on Sukhumvit Soi 11, which had
an overt focus on seafood. Kai’s menu also
has a seafood bent but has been expanded
to accommodate all-day dining via an im-
pressive list of burgers and sandwiches.
After all, Kiwis are also tremendously proud
of their lamb and beef and their burgers
come topped with crispy salad, tomato,
onions, relish and mayo. Or the Canterbury
Plains sandwich, which bulges with succu-
lent Kiwi lamb, mint paste, honey roasted
carrots and rosemary potato.
For all this, it’s the seafood elements that
really elevate the menu, turning it from an
excellent cafe into an attractive evening
dining spot – a crucial balance to strike in
a competitive market. The Orange Roughy
or Southern Hake are on offer if you fancy a
traditional fish and chips but the real high-
lights are more complex.
Sugar Ray
Kai
New opening
New opening
New opening
Try, for example, the South Pacific ceviche,
made with gurnard marinaded in lemon
juice, garlic, ginger and chilli, topped with
tomato, red onions, coriander and coconut
cream, a citrus tang delightfully offsetting
the natural seafood taste. Or the grilled
wild prawns – a gorgeous pinkish-orange –
basted with garlic and parsley butter.
Wash this all down with a Kiwi craft beer or
a crisp white wine and you’ve got another
appealing destination in one of the city’s
emerging food hubs.
Kai
142/22-23 Sathorn Soi 12
02 635 3800
kai-bangkok.com/
on a classic cocktail, the South Side, using
Thai sweet basil in place of mint. There’s
also a delicious Rosita, which is a Negroni
but with tequila replacing the gin, height-
ened further by the addition of grapefruit-
infused bitters.
As a measure of how much cocktail culture
has developed in Bangkok, owner Turk Sit-
than insists the appetite for signature cock-
tails simply didn’t exist in Bangkok five years
ago.
“Thais are now much more interested in
cocktails,” he says. “My customers always
want to drink something new, or a new in-
gredient. Maybe because my generation
have travelled more.”
Baan Ekkamai, Ekamai
Soi 21 Bangkok
086-547-4633
17. mango metro NOVEMBER 2014 17
IAN KITTICHAI
As modern Thai cuisine grows increasingly
popular, Ian Kittichai could be forgiven for
reminding Bangkok foodies that he got the
ball rolling. Sure, David Thompson did a he-
roic job of bringing Thai food to the attention
of the world but that was mostly through a
traditional, refined approach. Kittichai, on the
other hand, has always been willing to mix
things up a little more, while all along retain-
ing his authenticity.
“It’s still authentic and traditional but we want
to show people what can be done with Thai
food,” he explains. “Not every restaurant has
to sell pad thai or green curry. I look around,
look at my ingredients and then put in my
inspiration and my concept, thinking about
what people will enjoy eating.”
If Kittichai is one of Thailand’s most origi-
nal chefs, then he is also one of the busiest.
Within Bangkok alone – setting aside his busi-
ness abroad – he has a hand in two separate
Hyde Seek franchises, Smith, Namsaah Bot-
tling Trust and his signature restaurant, Issaya
Siamese Club, where he riffs on dishes he re-
members from his childhood.
“Khao Soi is really popular,” he explains. “The
inspiration was from Myanmar but then be-
came a Thai staples, mostly with chicken and
beef and the a lot of coconut milk. I do it like
an osso buco, still traditional with the sauce.
I see a lot of guests who dine here, they al-
ways push the crunchy noodles.
I want to educate them to eat it without see-
ing them so I put the crunchy noodles under-
neath. In Thailand, it’s not a garnish – it’s part
of the complete dish.
“When you eat it, the meat is really succulent
– we cook it to perfection, cooking it so it’s
really juicy, and then this sauce with a really
intense flavour. I want to give the customer
a great, high-quality protein - beef from the
Royal Project – cooked in a vacuum machine,
keeping the flavour inside, cooking it for 10
hours.”
MANGO BITES
Chef chat
Issaya Siamese Club
4SoiSriAksorn,ChuaPloengRd
02 672 9040
issaya.com
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20. 20 mango metro NOVEMBER 2014
SMALL STEPS:
Even a little exercise can
make your heart healthier
You don’t have to live at the gym to enjoy a
healthier heart. A recent research study reported
that even small amounts of exercise – after-din-
ner walks, taking the stairs instead of the eleva-
tor, doing some gardening or just playing with
your kids – can produce a noticeable reduction in
heart disease risk.
Results of the Harvard University School of Pub-
lic Health study, which were published by the
journal Circulation, showed that exercising just
2.5 hours a week reduced heart disease risk by
about 14 percent compared to those who did no
exercise. Weekly exercise of about five hours pro-
duced a 20 percent average risk reduction.
Working long hours may take a toll on
the heart
People who work long hours may be damaging
their health more than they realize. According to
a recent study published in the journal Annals of
Internal Medicine, people whose typical workday
lasted at least 11 hours were more likely to suf-
fer future heart problems than those who worked
seven to eight hours a day.
During the study, British researchers evaluated
the coronary heart disease risk factors of more
than 7,000 middle-aged men and women and
tracked the group for a 12-year period. About 10
percent of the group reported long workdays.
After 12 years, results indicated that those who
reported working at least 11 hours a day were 66
percent more likely to suffer a heart attack, or die
from one, compared to people who worked less.
While further research is needed to determine
the precise relationship between working hours
and heart problems, the research team empha-
sized the connection between chronic stress as-
sociated with long working hours causing prob-
lems with the body’s metabolic processes, higher
rates of depression and problems with sleep.
Swapping carbs for soy and low-fat
dairy helps blood pressure
Some easy-to-make diet substitutions may actu-
ally lower your blood pressure. That’s the find-
ing of a new study which provides some of the
strongest evidence yet that cutting back on car-
bohydrates in favor of more low-fat dairy and soy
products can have a healthy impact on blood
pressure.
High blood pressure is a major risk factor for
potentially-fatal heart attacks and strokes. Earlier
studies had shown a connection between diets
rich in low-fat dairy and lower blood pressure.
This latest study, conducted by a research team
at Tulane University in the US, is the first to di-
rectly examine the effects that carbohydrates,
vegetable protein and dairy protein may have on
blood pressure.
During the study, participants who had been
diagnosed with pre-hypertension or moderate
hypertension took a series of supplements made
from soy protein, low-fat milk protein or carbo-
hydrates.
The results showed that people in the low-fat
protein and soy groups registered a modest,but
statistically significant, reduction in blood pres-
sure of about four percent versus the carbohy-
drates group.
It’s estimated that such a reduction in blood
pressure could translate to a six percent decline
in stroke deaths and a four percent drop in fatal
heart attacks.
So the next time you catch yourself reaching for
a sugar-heavy cola drink, make the healthy swap
with a glass of soy or low-fat milk instead.
21. mango metro NOVEMBER 2014 21
READY
TO
MOVE IN
Thai: 092 583 2643
paweena@elegancepattaya.com
22. 22 mango metro NOVEMBER 2014
CLASSIFIEDS
MARKETPLACEAdvertise or announce
anything for... FREE!
Max. 75 words. Listings run as space allows or until cancelled.
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