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Phuket band Fake Smiles to rock island with roaring second album
Phuket band Fake Smiles to rock island with roaring second album
Phuket’s music scene can leave a lot to be desired. Unless you’re a really big fan of The Cranberries’ Zombie – a staple of every cover band’s set list – or cheesy hotel entertainment, you might have to dig a little deeper for a truly memorable live experience or album. Phuket is, after all, a destination island and the music is in tune with that.
Dining under the blossoms at Diamond Cliff’s Kiko restaurant
Dining under the blossoms at Diamond Cliff’s Kiko restaurant
On my very first trip to Japan, while slurping noodle soup in the window seat of a ra­men joint in Kyoto’s historical Gion district at dusk, I spot­ted a geisha scuttling across the dimly lit street. Smooth­ing her hair and slipping off her shoes, she entered an adjacent tea house. It was a brief but holiday brochure-level experience I’ll always re­member. It was Japan plus.
Eco Blueprints: Zeavola Resort GM pens environmental e-book
Eco Blueprints: Zeavola Resort GM pens environmental e-book
Walking through Zeavola on Koh Phi Phi, barefoot as encouraged, you’ll see an almost zero impact resort in total harmony with the nature and community that surrounds it.
Teen entrepreneur making Phuket proud with charity start-up
Teen entrepreneur making Phuket proud with charity start-up
Founder and CEO of Sandee for Good, Asia’s Regional Director & Club President at LaunchX, Alumni at Quarter Zero, Co-founder of KétoPlants. This might read like the LinkedIn profile of a successful busi­nessperson at the peak of their adult career, but it is in fact the CV of Irawadee Thawornbut, known as Bai-Dteuy, an accomplished Phuketian entrepreneur of just 16 years old.
Memoirs of Taihei: Authentic cuisine at Banyan Tree Phuket’s Japanese restaurant
Memoirs of Taihei: Authentic cuisine at Banyan Tree Phuket’s Japanese restaurant
Thailand has a growing appe­tite for Japanese food. As the country has slowly relaxed its visa requirements for tourists over the past decade, Thais and expats alike have flocked to Japan to experience a na­tion that sits on the cutting edge yet also remains profoundly in touch with ancient tradition. And on re­turn, these travellers seek a slice of the timeless cuisine they enjoyed there.
Artist transforms flotsam and jetsam from Phuket beaches into treasure
Artist transforms flotsam and jetsam from Phuket beaches into treasure
The joy of art, for me, lies in an artist’s ability to capture something culturally familiar, something known, and present it in a new and unusual way. There is endless perception-challenging fascination in discovering what they could see that I could not.
Phuket non-profit turning the tide on plastic with reusable bottles and youth education
Phuket non-profit turning the tide on plastic with reusable bottles and youth education
Many of us will remember the moment we ‘woke up’ to plastic pollution. For millions of viewers of BBC documentary mini-series Blue Planet II, it was an al­batross unwittingly feeding plastic to its young. For oth­ers, it was the powerful viral image of a seahorse off the coast of Indonesia car­rying a cotton ear bud, its tail wrapped tightly around the plastic tube.
Theatrix group at peak performance with The 39 Steps
Theatrix group at peak performance with The 39 Steps
Mention ‘am-dram’ – or ‘ama­teur dramatics’ – and it’s not unusual to see people recoil, haunted by memo­ries of second-rate panto­mimes by inflated directors in need of a gentle reminder that they’re in a cold village hall in rural England, not the wings of a West End theatre.
Swap, don’t shop: Phuket’s clothing swaps are putting the brakes on fast fashion
Swap, don’t shop: Phuket’s clothing swaps are putting the brakes on fast fashion
Petition to change the definition of ‘wardrobe malfunction’. The term has been peddled by glossy magazines and tabloids since the early noughties to shame celebrities for acciden­tally flashing a bit “too much” skin.
A meal at the manor: Bringing Thai cuisine home at Panwa House
A meal at the manor: Bringing Thai cuisine home at Panwa House
The story of Panwa House is a remarkable one. The first proprietor of this century-old Sino-Portuguese mansion was a coconut plantation owner who shuffled up the branch­less trunks of the surrounding palms to harvest the fruit for market until he was 80 years old.
Bright Futures: UWCT students earning scholarships for top-flight universities
Bright Futures: UWCT students earning scholarships for top-flight universities
In the north of Phuket, halfway along a quiet, forest-lined road, is the surprisingly vibrant campus of UWC Thailand (UWCT). The international school, founded in 2008, is well known for its com­prehensive International Bacca­laureate (IB) programmes, mind­fulness-based practices and perceived bohemian approach to learning; howev­er, it’s the diverse and inspiring student body that makes it so extraordinary.
Back on board with record-breaking sailor Yassine Darkaoui
Back on board with record-breaking sailor Yassine Darkaoui
The name Yassine Darkaoui might ring a bell. That’s because the Moroccan sailor, entrepreneur and Phuket expat graced the Life cover in January this year, sat in lotus on the bow of a boat against the backdrop of Phang Nga.
Coral Values: Behind the reef restoration projects at Maya Bay
Coral Values: Behind the reef restoration projects at Maya Bay
Maya Bay has hardly been out of local and even international headlines recently. Whether it’s conflicting reports of just how long it’s to remain closed, viral videos of schools of blacktip reef sharks returning to the area or op-eds praising Thailand for prioritising corals over cash, it certainly feels like the eyes of the world are on the small bay on Ko Phi Phi Le.
Steps for the ocean: Repurposed plastic flip-flops launch in Phuket
Steps for the ocean: Repurposed plastic flip-flops launch in Phuket
There’s a new range of flip-flops in Phuket and they’re a load of rubbish. No, really. Subs sandals are made entirely of recycled plastic sourced from beach and ocean clean-ups, landfill, factory waste and general recy­cling. And for every pair sold, the company pledges to remove half a kilogram – or 1.16 pounds – of debris from the sea.
Raising the steaks at Butcher’s Garden
Raising the steaks at Butcher’s Garden
The dark tiled walls glisten in the dimly lit room. Carcasses hang ominously from meat hooks. The door behind us glides to a gentle close as the Danish chef turns and produces a cleaver from its sheath.
Deconstructing the winners of Phuket’s Best Burger 2019
Deconstructing the winners of Phuket’s Best Burger 2019
Prime Burger – Phuket’s Best Burger The lowdown Winning an award is one thing, but taking away two trophies a mere month and a half after your restau­rant has opened? That’s a different league, and one that Prime Burger operates in. The joint’s Stockholm burger ranked first place in the ‘Phuket’s Best Burger 2019’ category, while their halloumi burger came a close second in the ‘Phuket’s Best Veg­etarian/Vegan Burger’ division. Tobias Garneij, owner of Prime Burger in Patong, opened the restau­rant in mid-February. The memora­ble menu sees burgers named after famous cities around the world, each reflecting that city with flourishes in its ingredients: Bangkok with a spicy hit of pickled jalapenos; Paris with a generous helping of Dijon mus­tard; London with a mature Cheddar cheese. All are available in single, double and triple sizes; all wash down nicely with the imported beverages from around the world that line the walls of the restaurant. The Stockholm burger, named after Tobias’ hometown, is their best seller. A ‘smashburger’, the beef is placed on the hot griddle in a ball and, well, smashed thin. In this way, the juiciness of the meat is retained while the outside is browned. As the true burger geeks reading this may already know, this is referred to as the Mail­lard reaction. The chemical reactions in the proteins and sugars produce new flavours, aromas and colours. The implement used in this pro­cess – let’s call it a smasher – Tobias had custom made. The smasher is a stainless-steel circular press with a handle and ridges in the base to seal in the moisture. Smasher and elbow grease applied, the patties make their way to the plate, where they sit between a locally-baked, lightly-toasted potato bun and are topped with American cheese, mustard, pickled red onions, pickles, tomato, lettuce and the restaurant’s signa­ture Prime burger sauce. Tobias insists there is no secret to making the best burger; it just boils down to quality ingredients, especial­ly beef. Prime Burger uses Austral­ian grass-fed Angus beef, 70% chuck, 30% brisket, that’s freshly ground every day. The judges’ verdict “The patty was just so well done: crispy outside, juicy but not greasy and perfectly seasoned. Then there’s the freshness of the ingredients. It was a well-balanced burger with a hint of creation in the homemade sauce.” – Vincent Meuwly, chef and owner of Le Winch restaurant The details Prime Burger is located on Level B1 of Central Patong, 198/9 Rat Uthit 200, Pi 1 Rd, Patong, Kathu, 83150. www.primeburger.co.th 093 583 8700 Open every day 11am-11pm. Le Meridien – Phuket's Best Vegetarian Burger The lowdown ‘Phuket’s Best Vegetarian/Vegan Burger’ was a newly-introduced cat­egory in this year’s competition, and sceptics were sure to eat their words after eating the plant-based offerings. Although Le Meridien Phuket Beach Resort entered their soft-shell crab burger into the competition – which, with battered pincers poking out of the bun, is quite the culinary sight – it was their vegetarian burger that stole the show and saw them walk away with first prize. The burger itself was conceptual­ised by chef de cuisine Kornrawich Charncharoensin who works under executive chef Hans Kahrs. Chef Kahrs oversees the resort’s 10 res­taurants and bars, in-room dining, banquets and catering. To make a burger this good, and simultaneously have so much else on his plate, is no mean feat. The burger itself reflects the diversity of the resort’s interna­tional cuisine with European, Indian and Thai influences. A common criticism of the veg­etarian burger is its dryness, but Le Meridien swerve this by frying the patty instead of grilling it, and mix­ing mozzarella and parmesan into the patty itself which melts during the cooking process and oozes out with each bite. Chickpeas, sweet potato, cashew and pine nuts, avo­cado, spinach and coriander root are combined to make the patty. When it meets the butter brioche bun – which is croissant-like in appearance, a nod to Le Meridien’s French roots – and lettuce and tomato, the burger stands tall and begs to be eaten. It packs a surprising punch too thanks to the hot basil and pepper that’s sprinkled on top of the burger sauce. The basil, hot basil, mint, mi­croherbs, as well as the butterfly pea flowers that decorate the plate, are all sourced from Le Meridien’s own herb garden which was launched in March 2017 on a repurposed, underu­tilised plot of the resort. The burger is soon to feature on the menus of three of their ten restaurants: Tonson Restaurant and Bar, La Fiamma and Beach Barbe­cue, all of which are open to guests and non-guests alike. The judges’ verdict “As judges, we all agreed that it was not about the most fancy or creative, it was simply about the quality. It’s tricky to find the perfect balance of quality, precision and knowledge in cooking, but they did it very, very well.” – Vincent Meuwly, chef and owner of Le Winch restaurant The details Le Meridien Phuket Beach Resort is located at 29 Soi Karon Nui, Karon, 83100. lemeridienphuketbeachresort.com+66 76 370 100 Restaurant opening times vary and can be found online.
Down to a fine art: Landscapes and portraits at Napas Art Gallery
Down to a fine art: Landscapes and portraits at Napas Art Gallery
My family home back in the UK is a bit of a… mixed bag, decoratively-speaking. You’ll find a painting of a faceless matador from Spain by the front door, a cat made of pine nee­dles from Australia on the landing and a fibreglass pig from I-don’t-know-where in the garden.
Easy like Sunday morning: Introducing the Lazy Breakfast at Red Sauce
Easy like Sunday morning: Introducing the Lazy Breakfast at Red Sauce
Rosewood Phuket has your next Sunday sorted. Have a well-deserved lie-in first. Wake up slowly, get ready and drive to­wards Patong. Observe the carnage left over from the night before and marvel at the revellers who still haven’t made it back to their hotels yet. Take a moment of grati­tude for your lie-in and head for the hills.
Welcome to the ’60s: Hairspray the Musical at BISP
Welcome to the ’60s: Hairspray the Musical at BISP
It’s not every school that would dare to take on Hairspray as the British International School, Phuket – BISP did earlier this month. Posters in pop-art colours and sixties, sing-song trailers will have you believe it’s noth­ing more than a twee musical, when in fact it wrestles with the social issues of racial injustice, segregation and body image.
Every Drop Counts: Celebrating Songkran sustainably
Every Drop Counts: Celebrating Songkran sustainably
Songkran in a water crisis. In modern times, that’s like Christmas when you’ve just found out Santa isn’t real. It’s St Patrick’s Day when the Guin­ness storehouse has run dry.