By Vancouver-based Chef Angus An, from his cookbook Maenam: A Fresh Approach to Thai Cooking.
Bangkok is a city of contrasts, where modernity coincides with tradition. Tuk tuks whizz by at top speed, and modern buildings tower overhead, creating a captivating cityscape. There is so much to discover in Bangkok by meandering along the city streets and through the neighbourhoods, each one distinctive.
There’s no question that the elephants are the main draw at Anantara Golden Triangle. There are 21 of them roaming the property, which doubles as an elephant sanctuary for animals that have been saved from the circus, the logging industry, or begging on the streets of Bangkok.
Luxury resorts are combining two of life’s greatest pleasures—food and travel—by offering hands-on cooking classes.
As far as freeze-frame moments go, Thailand doesn’t hold back.
Like with many overachievers, the story of the Mandarin Oriental, Bangkok involves a lot of firsts.
“It’s not the normal concept of Thailand,” Philip Paxman says as we drive through jungle toward Kanlaya’s Eyrie, the far northern getaway he opened with partner Kanlaya (Gail) Opothisit in the autumn of 2013. Remote, stylish, and sited on a steep mountainside near the Burmese border, it redefines what it means to escape it all—and have paradise waiting for you.
Chef David Thompson has been dubbed the best Thai chef in the world, which is not a bad accolade for the Aussie, a non-Thai cooking in a culture that reveres what it eats. As he explains, “In England, they care for literature, homes, gardens, and dogs. In Germany, it’s music. In Thailand, it’s their stomach and their soul.”
Most visitors to Wat Pho, Bangkok’s largest and oldest temple (built in 1688), come to see the enormous reclining Buddha. Those in the know then make their way to the back of the vast 20-acre temple grounds to get a true traditional Thai massage, for which Wat Pho is also famous.