Tagged: eating Thailand

Hard Rock Hotel Pattaya Thailand

We have numerous other articles written on this very subject. Each one tackles a different aspect of this complex topic.

There are a large number of expensive hotels in Pattaya in Thailand and the Hard Rock Hotel in Pattaya is just one of those. This is an verdict-endearing hotel that has given a new dimension to the gist of hospitality and cordial and sophisticated living. This is the flash Hard Rock Hotel in the total of Asia. unfold across a enormous locale, this super expensive hotel, with its international average army and greatly helpful and polished army, has emerged as one of the most sensational hotels of the city.

scene of Hard Rock Hotel in Pattaya

The place of Hard Rock Hotel in Pattaya is situated in front of the seaside, thus making your vacations an exotic experience. The hotel is located on Moo Pattaya Soi in the Banglamung Chonburi zone of the city. Strategically located in vital Pattaya, the hotel is just 4 kilometers away from the Pattaya Exhibition and Convention inside. The Bangkok Airport is a 180 kilometers away from the place where the hotel is situated. Visitors to this hotel can have the picturesque vision of the sea and the untouched sallow seasidees from the windows of this hotel. Transportation is certainly vacant form the place where the hotel is located.

span Facilities at Hard Rock Hotel in Pattaya

The many accommodation options that are free by the hotel enter leader span, expensive span, Kings weapon span, Kings weapon Executive, Composer Suite, Producer Suite, Kings Suite, Kings weapon relax and singular quarters for the disabled travelers. You will also get both non-smoking and smoking quarters in this hotel. The quarters of this hotel are air-conditioned and are done up in the most elaborate and admirable approach. The many extent facilities that one can find in the quarters of this hotel enter in-extent reliable, high-swiftness internet access, tea and russet makers, satellite television, IDD call, minute bars, CD players and others. The ensuite bathquarters have a Japanese point bathtubs. The guests are provided with bath army like beard dryers and bathrobes during their stopover in the Hard Rock Hotel in Pattaya.

As we take the journey through the final part of this article, you can look back at the first part if you need any clarifications on what we have already learned.

scope Facilities at Hard Rock Hotel in Pattaya

The several accommodation options that are vacant by the hotel comprise arrogant space, exclusive space, Kings bash space, Kings bash Executive, Composer Suite, Producer Suite, Kings Suite, Kings bash loaf and exclusive quarters for the disabled travelers. You will also get both non-smoking and smoking quarters in this hotel. The quarters of this hotel are air-conditioned and are done up in the most elaborate and great conduct. The several area facilities that one can find in the quarters of this hotel comprise in-area anodyne, high-haste internet access, tea and brown makers, satellite television, IDD call, tiny bars, CD players and others. The ensuite bathquarters have a Japanese model bathtubs. The guests are provided with bath navy like curls dryers and bathrobes during their adjourn in the Hard Rock Hotel in Pattaya.

Hotel overhauls and army at Hard Rock Hotel in Pattaya

The different army and facilities that are untaken by the Hard Rock Hotel in Pattaya contain laundry cleaning restrain, disabled facilities, baby-session army, extent restrain, action counter and parking locale. The hotel also provides conference facilities to converge the load of the problem travelers. For recreation, do restrain out the Hard Rock Hotel Pattaya SPA, where you can like a friendly and relaxing base press or some type of beauty action. The dining options are good. The different restaurants where you can dine contain Hard Rock Caf, Starz Diner, Starz Deli, e Bar and The Sheck.

The Hard Rock Hotel in Pattaya pampers you with all that is essential to make your slip to this exotic city a great and magical experience. You will also be stunned by the admirable navy open by the body of this hyped hotel. All this makes it one of the top hotels in Thailand.

If you type in the main word from the subject of this article into any reliable search engine, you will pull up a variety of resources.

Global food crisis is developing

The L.A. Times called the present global food crisis “A Perfect Storm”.(April 1, 2008)

The U.N. is struggling to meet the needs of millions of people from Central America to Africa to Asia to the Philippines and back to South America who are desperate. It was reported that the Belgian director of procurement for the U.N.’s World Food Program was in total exasperation over the price of white beans -”White beans at $1,160″ a metric ton presently is “complete madness”, he said. Two years ago white beans could be bought for $235 per metric ton in Ethiopia markets.

The crisis is escalating quickly as the WFP director is sounding the global alarm. Millions of people who 6 months ago were not going with out food are now scavenging for food and many do not eat daily.

Rising fuel prices are contributing to the rising food costs. This in turn is leading the world into the first major food shortage since World War II, which many people around the world do not remember. Not only are prices going higher and higher, in many cases the droughts around the world have yielded smaller harvests.

Food riots in the last few months have broken out in Senegal, Morocco, Mexico and Yemen. WFP predicts riots are close to breaking out in Morocco, Guinea, Uzbekistan, Afghanistan, Senegal, Yemen, Pakistan and Indonesia as their food reserves are gone.

Government officials in the Philippines have been “raiding warehouses” in Manila seeking out black market traders who are hoarding rice.

Rice prices continue to surge on the commodities market weekly, rising 30% in one day. Many rice importers have suspended rice exports or cut them drastically, such as Egypt, Cambodia, India, Vietnam and the world’s largest rice exporter Thailand.

The huge pestilence problem in Southeast Asia has damaged rice, bamboo and other major food crops that are large exports for the Asian nations.

The 10 year drought afflicting Australia is making their crops lands dust bowls.

The long snow laden and extremely cold winter in China (45 days of bitter cold and snow)has added to food problems there. So China has stopped exports of essential food commodities.

The western expansion of corporate business in India and China has created sudden wealth for many people in these countries and changed their eating practices. The Chinese are consuming more meat, in fact the statistics show that consumers there are eating 150% more meat since the 1980′s. But, that increases the need for more grains

Thailand Travellers – Explore The Mystery Of Thailand

Thailand is teeming with tourists, perhaps it is because of blend of mystery and excitement, the mix of ancient lore and modern nightlife. Thailand, has been known as Siam for centuries, Thailand has been a crossroads of culture and religion and the 21st century has not changed that fact.

If you are a Buddhist, it is the destination of a lifetime, if you are simply one who enjoys witnessing a culture far different than your own; again it is the destination of life time. For the devotee of Buddha; Thailand is home to some of the most unique and unusual Buddhist temples in the world.

And even if you are not a Buddhist, to stare at the emerald Buddha, crafted entirely of jasper quartz or jade is staggering to the imagination; the jade is dated to the 15th century, with the murals not being quite as old.

Add to that the fact that travelling in Thailand (not counting the airfare to get there) is one of the most inexpensive destinations worldwide. Hotels, food, shopping all are priced to make even a tourist with a modest budget, travel in style and eat like a King (a bowl of noodles cost less than one Dollar US)

If you are either the type of traveller who goes with a group, or strikes out on your own; either is find in Thailand with hotels to accommodate any budget. Backpackers can choose Kaosan road and if your tastes are more refined, you can choose packages from $40 to $100 or even $200 a night. The service is outstanding and staff will cater to your every whim.

Bangkok is full of activity, home to The National Museum of Thai art, musical instruments, weapons, woodcarving, ceramics, clothing and sacred Buddha images. While you’re here, don’t miss the Vinmanmek Teak Mansion, the largest teak structure standing. And of course you’ll want to visit The Royal Elephant Museum and Dusuit Zoom.

ROYAL ELEPHANT MUSEUM: The Royal Elephant Museum (this was first a stable for elephants commissioned by King Chulalongkorn) was an area or enclosure in the Palace and would eventually lay claim to containing the famous white elephant. This elephant was purported to have spiritual powers and was later elevated royal status in 1906.

While there are many ways to travel, I feel that coming to Thailand with a tour is not the best way to see the country. Certainly you will hit the high spots, but you will be surrounded by many other tourists, many love to discover Thailand more intimately. Thailand is a country that loves visitors, has kind and caring people and getting from one place to the other is easy, with the skytrain, taxi or tuk-tuk.

TUK-TUK: The tuk-tuk is like a small taxi and is widely used for transporting people in Southeast Asia. The name itself is derived from the sound of the engine. Tourist seem to like them since in times of increased traffic, they are often faster than a taxi. Be certain of the price you are paying for your ride and bargain for your fare, it is not expected to pay the first price you are quoted in Thailand.

Thai Dining Etiquette – the Moo Kata

Thai food is becoming increasingly popular, with a growing number of Thai restaurants opening throughout the UK. The consumption of foreign foods is now a common occurrence in our daily lives, possibly encouraged by the increase in people choosing to take holidays in more exotic locations.

Either way, food manufacturers at home are noticing that there is a growing demand for flavours that are more exotic. They are supplying that demand with an ever-increasing amount of foreign dishes for us to choose from.

Despite the increase in choice, the most obvious way to truly appreciate foreign food is still to experience it first-hand in the country that it originates from. There is no substitute for freshness of ingredients, and Thai food in particular is famous the world over for using only the freshest of ingredients. Often, when people return from a trip to Thailand, it is the food they miss most. They find that what faces them on the dining table at home to be bland by comparison.

It is no secret that Thai people love to eat, and dining in large groups is something that they have down to a fine art. Whereas Westerners tend to order individual dishes they share only when offering the occasional ‘tasters’ to friends, Thais prefer to go about it in a far more communal manner.

Thai diners pass dishes around, with all the food available being shared. It’s a social event, with everyone making sure they have a dip of all that is on offer. It would be an alien concept for a Thai person to go to a restaurant and order only the one dish for themselves.

An interesting mode of Thai communal eating, uniquely perfected over the centuries, is called Moo Kata – which literally means ‘pork skillet’. It consists of a dome shaped metal pan with a trough running around the edge, not dissimilar to a large, metal bowler hat.

This strange contraption sits on top of hot coals and is placed in the centre of the table. It is then loaded up with a variety of meats while the trough around the edge is filled with hot water. Juice from the meat runs down the side of the dome and mixes with the hot water, quickly turning it to a broth. Green leafy vegetables such as water spinach are added to the mix. In time, this turns into a tasty soup, which is in then ladled into individual bowls.

You really can’t compare the experience to anything else; at times it feels like a team sport, where cooperation and skill is required to ensure that every one gets their fair share and that what’s cooking on the Moo Kata is cooked to perfection before being served.

If you happen to be with a large group, however, make sure your chopstick skills are up to scratch, as everyone will be working feverishly to cover every square inch of the hot surface.

To travel and to not experience the food is a trip wasted, and Thailand has such a vast array to be discovered that you could possibly eat a different dish every day for the duration of your stay, no matter how long that stay may be!

With the increase in cheap flights there has never been a better time to explore Thai food at its source.

Eating in Bangkok

Eat Like a Local

In the past Thai’s borders have included areas of Myanmar (Burma), Laos and Malaysia and all of the different cultures of the population, the Indians, Mon and Khmer, Chinese, Indonesians Europeans Persians and the people of Thailand have all added recipes to the fantastic array of diverse food.

Thai’s cuisine can be broken down into four styles, dependent on where you are eating, Southern, Northern, north-eastern, and central. In Bangkok you can find all four of the food styles. Bangkok itself would be considered the central area of food, eating dishes that would be familiar to travelers such as shrimp or coconut soups, with dishes featuring rice and red and green chillies. this central cuisine was originated from the royals, where coconut was used and sweeter foods where developed.

Some of Thailand most famous Northern dishes can be tasted here while on holiday. Cuisine such as Laab ( Mincr with chillies and lime.) and som tam (Spicy papaya salad), in the style of spicy food served with raw vegetables or rice to cool the food. In the past you would eat sticky rice by making a plate with the rice, then using it to eat the rest of the ingredients. Other Northern, or Isan foods are a type of black water beetles found in the rice paddies called pimps. These are a favorite in Bangkok especially the females which bear tasty orange eggs.

The city of Bangkok is a thriving array of cuisine of both Thai and western foods, often in air conditioned housing, but a traveler might want to consider the outdoors food stalls. There are many benefits to eating at these food markets, and not only due to the economy of the food. most places will specialize in a couple of dishes, and these tend to be of quality food since any low quality foods will not last long in the highly competitive streets. Each area of Bangkok has its own specialties: Dusit is well known for its Northern dishes, Chinatown is filled with street vendors selling noodles, Ubiquitous are gril;led chicken, rice porridge, Shrimp noodles and hot salads, and Phra Athit road has a large range of curries on offer as well as Indian dishes. Claims of food poisoning are generally over exaggerated; If there are groups of healthy people eating, order a batch of what they are eating. A note of warning though; all drinks that use local water, frozen or otherwise, should be avoided, since this may be contaminated and can cause illness.

Don’t always ask for chopsticks, as this will make you seem silly: Chopsticks are only used for noodles, most dishes use the usual knife and fork.

Tipping is generally only expected inside hotels and restaurants, which is the usual 10%, anywhere else the tip is generally included in the price of the bill.

As an added note, many first time travelers to Bangkok and Thailand sometimes have problems getting used to the large amounts of spicy ingredients used in most foods. The best strategy isn’t to drink water, but to eat rice or something sweet to cool your palette. try to get used to chili, since it makes the dishes more well rounded. If you do like spicy foods, make sure to tell either the cook or your waiter, so they don’t assume that you want your dishes mild due to being from out of the country.

Rising food prices

The one single dominant issue galvanizing the minds of Filipinos today is the price of rice. As the global costs soar for this basic food staple, the Philippines – the world’s biggest rice importer – is facing a crisis.

Unlike their neighbours in Thailand and Vietnam, successive Philippine governments chose to invest in the service sector over agriculture. This failure of foresight, which had the potential to make the country self sufficient in the grain, has resulted in its need to import (in a classic case of “Coals to Newcastle”) over 2 million tons annually. If that’s not pause for thought, imagine this nation’s desperate reliance on the commodity. The population has

risen by an unprecedented 27 million in as many years to almost 90 million today. It is forecast, at current trends, to reach 140 million by 2040.

Such is the necessity of rice in the diet the average Filipino spends 40% of his income on its consumption. As almost half the population attempts to survive on less than $2 a day, the food demands in years to come for this ever growing populace can never be overstated, and will overshadow all future matters of state. The challenges ahead are immense.

Contrary to popular opinion, there is no actual shortage of rice. It is the consumer, fearful of reports day after day of rising costs, that has led them to stockpile. This panic buying resulted in depletion of government reserves, which forced the authorities to make additional demands from exporters.

With 3 billion people worldwide relying on rice as their mainstay, and speculation of impending future supply problems effecting and driving fast moving prices, buying on the international market has become more difficult. Producers like Thailand are finding it complicated to set the right price and to measure and balance it against the high degree of desperate buyers. Furthermore, in order to ensure stability for their own people, some governments have shut off exports altogether in an effort to control prices at home, which compounds the uncertainties of the importers.

The rice crisis in the Philippines, fuelled by unscrupulous traders hoarding vast amounts of rice in order to maximize profits, has focused much needed attention to the debate on self-sufficiency. With prime agricultural land depleting rapidly, whether through factors of urban build, deforestation, bio-fuel production, or even climate change (all contentious subjects) the government is now addressing issues to make farming more productive. Too little too late some may say.

In its drive to be a hub of technological excellence, embracing a global IT and telecommunications nucleus, the Philippines may find the cost of economic growth considerably at odds with the price of feeding its people. In this brave new world, it is a lesson which other emerging nations contemplating a similar path may do well to heed.

Food Tales from China

Some years ago I was working in a relatively small restaurant. It was a quaint place with a large outdoor seating area, a few indoor tables and an open kitchen, so open in fact that guests would often walk right in and chat to us Chefs. This was also because most of the customers were on a first name basis with us and felt completely at home in our kitchen. It was a very comfortable place to work. Most nights we ran with just 3 of us in the kitchen, myself the apprentice and the kitchen hand. The kitchen hand, Jason, was originally from Shanghai. A very mild mannered humble man of about 45. He had a young child and pretty wife that would often pick him up at the end of his shifts late at night. They were in Australia on a working holiday, and although he was a high ranking civil engineer back in Shanghai, he was completely comfortable with washing dishes here in Sydney as he knew his minimal English was a limitation. Having said that even with his minimal English there were plenty of conversations in that kitchen.

I had in those years developed quite an interest in all things China and Jason had plenty to tell on that topic. He told me of the phenomenal growth Shanghai and the whole country were experiencing. He told me of the food he grew up on and told me the Chinese names of all the seafood we had in the cool room. He told me of how the rapid change in his country had meant that many generations could not relate to one another, grand parents had grown up in Dynasty ruled China, parents in dictatorial communist China, and children were raised in the current all Capitalism embracing Communism. All these things, some good some bad intrigued me to get there even more. So when my best friend Trevor moved there from Canada for a job as a Journalist in Beijing with Chinese Radio I knew it would only expedite my inevitable trip to China.

That trip came a few months ago and I have to be honest I was impressed, very impressed. I shall stop short of telling every aspect of it that impressed me as that would take more room than we have here. Instead I will just focus on the food and what amazing food it is. This, my first trip to China saw us eating from Beijing to Hong Kong via rail and back again. To give you some idea of the scale of the space between those 2 amazing cities, it is around a 26 hour train journey.

Maybe it is my ignorance or maybe it is the fact that China has so much else worthy of mentioning, but when people used to mention great food cultures of the world, I would tend to think of countries where I know food is an integral and everyday part of the culture and lifestyle. Places like France, Italy, South America and South East Asian countries like Thailand, Viet Nam and the likes. Obviously I knew China had an important food scene but I did not expect it to be as an integral part of everyday life as it is. The Chinese do not just eat for the sake of eating, they do not eat just because they are hungry, they eat because it is an important part of who they are. They eat with pride and cook with pride even the simplest of meals. This is not a culture that invented the sandwich or fast food. This is a culture where eating is almost always a social event to be shared and enjoyed. This is not an eat a muffin during rush hour in the car on the way to work sort of culture. This is a culture where many everyday dishes have a connection to the history of the soil on which it is eaten. I was lucky to eat with many locals during my trip thanks to Trevor’s connections and I recall many occasions where someone would tell me how a certain dish is named in honour of an emperor or how a meal we were having was the same meal that was eaten after a significant battle or how a dish we were sharing was the signature dish of the province they had grown up in as a child. These are not one off special occasion dishes either, this is everyday food eaten by everybody!

My first day saw me arriving on a comfortably warm yet very smoggy day in the Golden City; Beijing. Trevor and his beautiful fiancé Jing Jing & I went for Dry Pot, a new style of cuisine on the abundant Beijing restaurant scene. Jing Jing ordered the food, chicken beef, vegetable, fish balls and chilli. In the middle of our table was a large hole with a conductive thermal hot plate. We laughed a lot as we caught up and talked over some green tea and very large cheap Tsingtao beers. The food arrived in a big mixing bowl, wow, how much food was there? We ate the food on mee-fan; my first Chinese word meaning rice. The dish was very spicy and absolutely delicious; I had to pace myself and remember to enjoy it before I was too full too quick. There were whole cloves of garlic that were nutty yet subtle, the fish balls were juicy and tender and the chicken & beef were delicious. Trev’s friend and colleague Paul joined us near the end of the meal and after digesting the dry pot we all jumped into a cab and moved onto an area called Nanjie and settled in at a nice quaint outdoor bar. It was just off the main street down an alley and felt a world away from the bustling street it was just off of. We spent the next few hours on that warm autumn night completely relaxed in that courtyard catching up on days gone by. Near the end of the night I remember mistaking the smog for a balmy tropical climate, whoops forgot Beijing is not in the tropics, probably enough Tsingtao for day one.

The next morning we checked out some of the sites in Trevor and Jing Jing’s area and that afternoon we went for a beautiful Dim Sum breakfast/lunch/dinner (which on subsequent days we simply coined; brunner). A few of the dishes that stand out for me were a taste I had of Jing Jing’s cold Turtle soup. It was served stiff like one would store a quality stock or consommé, and then served with a unique briny like sugar syrup, couldn’t have eaten the whole bowl but it was better than I thought. As most dishes Jing Jing ordered it was also apparently ‘very healthy’, I think the health qualities in this case were good skin and teeth, but don’t quote me. Another very pleasant surprise was the sweet braised chicken feet and the countless dumplings of spinach, mushroom & peanut, prawn and pork & broth. Although it wasn’t a dessert per se I chose the last thing that would meet my palate that evening to be a unique yet not too dissimilar from a South American Churro fried pastry consisting of shredded purple potato and sugar, delicious.

A later day saw us eating a very unique style of food from China’s western side, Islamic Chinese food. This is the original ‘Fusion’ cuisine, taking influences from the Middle East and merging them with the flavours of western China, amazing! We had a side serving of crispy bread, similar to Turkish bread, pieced out chicken coated in a delicious and spicy sauce, there were sautéed green peppers, red chillies, potatoes, and sweet potatoes. All of it was delicious except for the onion salad as it was much more onion than salad. The most interesting thing I remember was that unlike many other parts of Asia where a meat based dish may be served on top of a noodle dish, in this cuisine, the noodles, in this case beautiful broad egg noodles were served on top of the chicken dish. Makes sense really when you consider that it was a communal plate and we all served our own plates from it, causing the noodles to again end up under the chicken on our own plates.

That evening we went to the Donghuamen Night Market where you will find everything from sea horses to live scorpions on skewers awaiting to be grilled and eaten. I did not partake in any of these ‘delicacies’ as it seemed to be namely for shock value that these things were offered. Again my luxury of being with many locals was a big plus, Jing Jing informed me that for all her years living in Beijing she had never known this to be a local delicacy and that it’s popularity had increased in relation to the number of international flights into China. Thankfully so, as I am one to subscribe to the ‘When in Rome’ school of thought.

The following day we went for some good and simple local food. It was a restaurant that Jing Jing had chosen and once there Trevor insisted we try the Gung Bao Ji Ding, or as we in the west may know it Kung Pao Chicken. What a difference, this meal to me was the one that really hit home to me that what we had been eating as ‘Chinese’ food in the west has just as much in common with China as does Icelandic food. None of the foods have the glutinous ‘Corn Starch Shine’ you see in western Chinese food, there are none of the glowing purple sauces we know as sweet and sour and even less pineapple. Instead the food is fresh, vibrant and resembles the food in its raw state, the sauces are more ‘dressing’ than the western ‘drowning’ and the meats are naturally tender rather than the processed ones found in our Chinese food. I was very thankful that we had had at least one western clichéd Chinese item that night so I could finally be certain that what we eat is not Chinese at all and I could get back to eating the things the Chinese do eat. Which in this case was the aforementioned real Gung Bao Ji Ding; a very interesting and equally delicious fried bean salad with diced pork and a wonderful salt & pepper fish garnished with abundance chopped dried chilli and fresh herbs, delicious.

The pride and respect for the foods the Chinese eat is not only something demonstrated by the end user but by everyone, from the farmer who grows it, to the peasant that packs it, to the driver that ships it to the market stall owner that sells it. The vendors who sell in the fruit markets, the vegetable stands and the meat and seafood markets are proud to sell only the best, and selling anything less is shameful. I witnessed Jing Jing claim some lychees were not very juicy (after of course the fruit stand owner let her try it for absolutely free). At first the fruit vendor seemed offended but when he realised she was right, he became ashamed and immediately offered her a cut rate price or an alternative fruit. At this same market were seafood vendors and on their tables were beautiful fish that looked as fresh the minute they landed in the boat, prawns that were alive and jumping as though the 2 inches of water in the tray on that table was the mouth of a great river. Later I saw a pork butcher with her wares laid out on a table, no refrigeration or ice to be seen, just amazing fresh cuts of beautiful pork laid out on a piece of plywood. Now normally this sort of lack of refrigeration would have the ‘Professional Chef’ in me up in ‘Hygiene Standards Arms’ and very wary. However one of the best detectors of pour hygiene I have I keep on my face; my nose and on that day it said nothing, there was no smell in the air, no chemicals, nothing just the smell of fresh food all around. After spending some time at that market I realised why there was no smell, the turnaround was phenomenal. Rickety little trucks brought the fresh goods to the back and tough little Chinese men and women with skin like leather and hands like those of somebody twice their size unloaded them and carted their contents to their respective stalls and immediately started, sorting, cutting, cleaning and putting it all out on display. On our end; the retail end, the flow of goods out the door was less chaotic but equally consistent as bag after bag of the most amazing fresh seafood, pork and produce made its way out the doors in the hands of locals and onto their respective bicycles, scooters, trains and taxis to be cooked into the most amazing meals that evening.

The rest of our trip saw us eating cuisine from virtually every remaining province or region in the country and each left me with an equally memorable experience. Since returning from my trip I have been asked numerous times which region had my favourite cuisine and it is a question I can honestly not answer. Even during my time there I would fall for the spice of Sichuan, only to find that I enjoyed the flavours of Hunan and their different spices and peppers just as much, then we would have Canton and I would be taken by the cleaner flavours and abundance of seafood just as appealing, Then we might have Guangdong cuisine or local Beijing specialties and at the end of the trip I decided that I fell for the nation as a whole based on ALL of the amazing food it offers. I can’t wait to go back and would highly recommend paying it a visit yourself. Bring an appetite and a sense of dining adventure I believe and you will become equally enamoured.

If you’d like to read more about the food in China, and the buzzing Beijing food scene then check out my friend Trevor’s Article at the CBC.

Muay Thai training camps in Thailand

Are you a Muay Thai aspirant? Want to master the Muay Thai techniques, and make it big in this fabulous game? Well, it is better you arrange for joining one of the various Muay Thai training camps in Thailand, as soon as possible.

Why Thailand?
You may ask – “Why Thailand?” Ofcourse it is a valid question. Muay Thai is now an international craze, with suitable training infrastructure in various countries. So what is so special about Thailand?

Because, the game has a special position in Thailand

Today Muay Thai might have spread its wings to various countries, with top class Muay Thai training camps in those countries.

However, the status of Muay Thai in Thailand is still very very special. For obvious reasons. This great martial art not only originated in this country, but also enjoys a widespread mass popularity there. It has been for long that Muay Thai has been enjoying a demi-god status in Thailand, with virtually every Thai being just crazy about it.

The depth of the Thai peoples’ passion about the game can be understood from two factors – the huge number of Muay Thai events in the country, and the level of popular craze that every such event enjoys.

Every successful Muay Thai fighter, whether from Thailand or other country, is revered like anything in the Thai society. As we all know that Muay Thai is now popular in several other countries, with the successful fighters enjoying high social status in those countries as well. However, in all probability, they are no match for the honor and respect enjoyed by Muay Thai fighters in Thailand.

A state-of-the-art training camp in another country can offer you all those facilities that a Muay Thai training camp in Thailand offer. But the factor that will give the latter an edge over the former is the ambience. The feeling that you are learning this great martial art in its land of origin itself is something that can charge you up like anything.

Moreover, the special status of the game and its players in the Thai society will also be a highly inspiring factor.

At every moment you will feel the depth of love and affection the Thai people have for this sport. This feeling will boost your own love and passion for Muay Thai to a great extent. That will make it easier for you to identify yourself with the game. The environment will teach you to eat, sleep and breathe Muay Thai. This will make success in training only a matter of time for you.

So get enrolled in one of the Muay Thai training camps in Thailand

So do not waste time anymore. Get yourself enrolled in one of the best Muay Thai training camps in Thailand. Start your dream training, and a dream life. Transform yourself into a new personality.

Will there be language problem in Thailand?

You might be wary of facing language and communication problem in Thailand, as you cannot speak Thai. Do not worry about it at all. On an average the Thai people are quite fluent in English. So you are least likely to have any sort of any language problem.

What is your favorite ethnic style of food and why?

Foods You’d Never Think Of (or Eat)

Maggots build heft

A great and well-respected hunter once cooked fish for me. Arctic Char possible the best eating fish in the world. Arctic is in the salmon family but usually grows smaller than the Atlantic Salmons. Normally, we Inuit eat fish fresh out of the water, raw and the muscles still flinching. If you have a thing for fresh, that’s fresh. Arctic Char is just as good frozen. Frozen but slightly thawed that its’ easy to cut and chew.

The hunter who cooked for me took a fish we had caught a few days before. They had been in the boat and even in the arctic they were getting a little soft and suffering from flies. After the few days, the fly larvae, maggots would certainly be starting to form. Hence the cooking or as Gollem Smeggle would put it “he ruins it.” The great hunter made a thick batter of flour, coated the fillet of fish and tossed into a pan. The filet’s began to sizzle in the deep oil and the great hunter winked said “maggots will put some substance on your skinny bones.”

Walrus Liver Mousse

What is the very best food I’ve ever eaten? Walrus liver. Frozen in 30 C and extremely chippy. Take a bit size piece and savor. As it thaws it melts in your mouth and chews like a mousse. It’s got a faint taste of blood and a mild liver taste. It beats calamari of the Greek and mangoes of the West Indies.

Canine Cuisine

I once ate a dog. Thankfully it was cooked. If you can pay more attention to your hunger than thinking which dog it was, it goes down well. Come to think of it, eating dog is not that strange. For instance it’s not usual to eat dog in China. They even have restaurants specializing in canine and feline cuisine. Unusual cuisine is a cultural proclivity. When my family ate our dog, it was a step down from our preferred dish, a step in acknowledging that the larder had been bare a couple of days.

We having Rats for Dinner

No not that band or the clique at work but the rodent variety. We heard about prisoners eating rats to keep starvation at bay, but in Thailand for instance rats are food. Good nutritious food too. When a feral rat is caught it is even fatten up so it will make better eating. Cuisine and culture are just that cuisine and culture.

Nasturtiums

Which are flowers. They make a nice addition to the salad or a lovely garnish to a soup. My lovely wife even once put fresh garnish from the garden complete with a lively but a little sluggish earwig. An earwig is an unappetizing bug.

Fungus

Fungus includes the greatly esteemed truffles. Many others are edible and delicious or savory but many are deadly. Do not even attempt to pick from the wild with even with the help of an illustrated guide. Many mushrooms can be similar and sometimes only an experienced guild can distinguish between the toxic and the non-toxic. Teenagers especial are adverse to the though and taste of mushroom. Shitake anyone?

Thailand Destination, Heaven On Earth!

Thailand lays in the Southeast of Asia. Its natural geography subdivides it into four portions consisting of mountains and forests in the north, rice fields in the central plains, arid farmland in the northeast, and the tropical beaches and islands of the southern peninsula. It is divided into seventy-six provinces which are further divided into districts, sub-districts and villages which are ruled by the king as Thailand is a monarchy. It is ruled by His Majesty King Bhumibol Adulyadej; who is the ninth king of the Chakri Dynasty. He has reigned for over half a century, making him the longest reigning Thai monarch.

There are approximately sixty-two million citizens of Thailand, with approximately seven million living in the capital city, Bangkok. The national language is Thai and often hard to understand to outsiders. English is a popular second language commercially and spoken in many shops, hotels, and restaurants with Thai/English street signs being seen nationwide. Other European languages are often spoken as well, which makes it easy to communicate with the locals. The local culture is influenced by the surrounding countries which have helped make up the traditions of Thai and provide ethnic diversity.

There are many internationally recognized placed in Thailand, such as the bridge over the River Kwai, built by Allied prisoners during WWII. There is also Buddha Mountain, a cliff face inlaid with gold into a carving of Buddha, which is the largest image of Buddha in the world. The islands are the location of novels as well as filming locations for movies. There is also the Thai-Laos Friendship Bridge which stretches into Laos. Thailand is surrounded by Laos, Malaysia, Myanmar, and Cambodia.

Well recognized but not as well known by name are the dozens of pristine beaches, islands and other sparkling, exotic locales. Phuket is said to have one of the best places to watch sunsets at Phromthep Cape and is Thailand’s largest island. Pattaya is one of the most famous beach destinations in Thailand with a rich diversity and active night life. Phi Phi was the location of the movie “The Beach” and is included in a group of islands that make up the province of Krabi.

While visiting the beautiful locations in Thailand you will undoubtedly be welcomed by the people who are gracious hosts, as well as excellent dining which takes advantage of the ability to raise produce year round on much of Thailand. Fresh ingredients are always available in most areas and the local cuisine benefits from such abundance. Shopping is also wonderful in many of the cities, with a busy night life as well. As much of the country is coastline with beautiful tropical beaches there is no end of swimming, boating, snorkeling and even scuba diving that can be done to enjoy the waterscapes. Hiking, backpacking, and exploring can be done throughout the many wildlife preserves throughout the forest regions as well as around the many archeological ruins. There is no lack of things to do in Thailand as there can be with many tourist locations.