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Breezy Pattaya Swimwear Show 2004 beats the heat

Khao Kheow Open Zoo launches ‘Hello Africa’ theme

The ancient tradition of Songkran - bestowing the water of life

A gourmet evening at Bruno’s: the ‘Chaines’ that bind

Vocational guidance is a necessary element for successful business strategy

Breezy Pattaya Swimwear Show 2004 beats the heat

Top Thai models strut their stuff

Suchada Tupchai

Last Saturday, beautiful models took to the stage, much to the delight of the special guests of honor and a huge audience, for the Central Pattana Co. Ltd.’s Pattaya Swimwear Show 2004 at Central Court, Big C Supercenter in North Pattaya. The show, themed Summer Colorful Blossom, was a stunner.

This season’s new collections included summer clothes and colorful swimwear presented by famous Thai models including Sara Malakul Lane, Michelle Wargard, Napukprapa Nakprasit and Chattayodom Hirunyuttiti.

The venue rocked with the sounds of the reggae band, and the event was a treat to the Pattaya audience. The clothes were pretty special, too.

The show was organized to promote Bangkok’s new image as “Bangkok Fashion City”, a government policy to promote Thailand as a shopping paradise and boost the nation’s garment and design industry.

Note: A special date on the tourist calendar - Amazing Thailand Grand Sale - is set for June 1-July 31. Shoppers will receive from 10% to 50% discounts at participating shops, department stores and tourist attractions.


Khao Kheow Open Zoo launches ‘Hello Africa’ theme

Zoo officials predict this will arouse Thai eco-tourism

Zoo officials and honored guests cut the ribbon to officially open the exhibition.

Veerachai Somchart

Locals and visitors to Thailand will be able to experience a taste of the African wild right here in Chonburi province.

The rhinos feel right at home at Khao Kheow Open Zoo.

The Zoo Organization on April 1 unveiled its “Hello Africa” project at Khao Kheow Open Zoo, Chonburi to over 60 local and regional members of the media. It will run over three months.

Sophon Dumnui, director of the Zoo Organization explained, “This is a form of nature conservation travel and tourism which is inspired by the African open zoo. We will gather various kinds of wild animals in an area of seven rai (3.5 acres) that will have a climate similar to that of the African forest.

Africans representing their home tribes looked magnificent during the press conference.

“This eco-tourism will help visitors learn and understand the community culture and traditional customs.

“The visitors will see activities of the Masai tribe of Kenya, an exhibition about ecological tourism and an African safari park. They will closely observe many kinds of wild animals and feel the excitement of this special travel... We also provide an interesting activity called ‘African wild animal adoption’. Visitors will receive both entertainment and knowledge over these three months.”

Only a meter or so of rock separates visitors from tons of rhino.

Niti Kongrut, director of the Tourism Authority of Thailand, Region 3 (Pattaya) added, “Chonburi is experiencing rapid growth in tourism. The many tourist sites arrange occasional activities to attract tourists. The Chonburi Tourism Club, which is linked to 16 tourist sites, is collaborating to support these tourist activities. It offers a so-called ‘Chonburi Tourist Visa’ card for special discounts to Chonburi tourist places. People can find the card at any of these 16 tourist destinations.”

The Kenyan embassy in Thailand and the Masai peoples are supporting the project.

Tribal customs were played out for the audience at the beginning of the press conference.

Tribes folk gather for a dance at the entrance to the Hello Africa section of the zoo.

“Say, have you any spare leaves over there?”

Limbo down, down, down...

The acrobatic show was a thrill to watch.


The ancient tradition of Songkran - bestowing the water of life

Rungratree Thongsai

Songkran, the traditional Thai New Year, dates back dozens of generations and it wasn’t until 1940 before the official New Year in Thai calendar was moved to fall into line with the Western World.

Preparation of the natural aromatic water is essential before being used to bathe the Buddha Statue or poured over the hands of the monk or senior family members.

However, the true meaning behind Songkran is one of family and charity. Families would gather at the local temple and present offerings to the monks or ‘Tamboon’, listen to the teachings of the Buddha and pour water over the hands of the elders and monks to wish them health, prosperity and long life, a tradition steeped in religious and local belief as well as to provide encouragement to the respected elders of the community.

Religious ceremonies believed to bring luck during the Thai New Year festival include people bathing the Buddha statue as a symbol of cleanliness and purity for the years to come.

As Thailand celebrates Songkran, in the modern day calendar from April 12-15, many districts, villages and ethnic groups have over the centuries come to celebrate the New Year in their own unique way through activities that are specific to that area, and not how it is “celebrated” by the masses here in Pattaya.

The Mon or Raman ethnic groups around the nation, and in particular, Prapadaeng, Samutprakarn, on the outskirts of Bangkok the province of Ratchaburi (famous for its floating markets), Sarmcoke district in Pathumthani, and Koh Kret in Nonthaburi, each carry out specific traditions fused with Thai culture throughout the festive period.

The younger generations carefully pour water over the hands of senior family members, bequeathing them wishes of health and prosperity.

One thing does remain at the center of Songkran and that is the temple or Wat, where just prior to the actual day, families converge on the temple and build a temporary sala. The ladies of the households prepare a special table on which to place food that is to be offered to the monks and deities. Specific summer dishes, now a rarity in most parts of the country, include ‘Khao Chae’ in Thai, or rice in chilled rose water called Perng Sangkran in Mon. The food is not only tasty but is an art in itself specific to the Mon people, who also pride themselves on their culinary skills down to the very minute preparation details. Rice dishes, a variety of noodles and fruit are also prepared as part of the offerings to their ancestors who they believe revisit them each year during Songkran.

“Khao Chae”or rice chilled in rose water is an art in itself that requires not only the best ingredients but also heart and tenderness in the preparation process.

It is a time when the family gathers to enjoy the Songkran festival within the community, games and contests of various types are held and include sand castle building competitions, spinning tops used to select dance partners, and the release of birds and fish as a continued reminder of the merit making activities.

 

Sand sculpting competitions, one of the most favorite activities among the waterside villages.

Individual families also gather for the ‘Rumphee’ dance of the spirits in which they call in souls of their fathers, mothers and or grandparents as a means of communication between the two worlds. The soul of a loved one is said to enter one family member during the dance and the spirit bestows and receives good wishes, aids in studies and relieves suffering to the living. In return, further merit is made for that person in the form of items made from flour in the shape of what is requested.

Songkran for the Mon, as with traditions for Thais, is also held to welcome the New Year and remove the clutter and dust from the previous year. Everyone bathes carefully, puts on clean clothes and cleans the house in the hope of allowing new things to enter into their lives.

To complete any of the celebrations traditional Thai dance or “Ram Wong” at the temple or any of the villages is inevitable.

Water used throughout the Songkran festival is a symbol of cleansing that which has collected on the body over the previous year, as well as being used to refresh the body and soul in the height of the summer season. Water is carefully poured over the senior family members as wishes on health and prosperity are bequeathed in the process.

Over the years, the true meaning of Songkran has been lost on today’s fast paced society, and many opt for inappropriate methods to celebrate. The true spirit of Songkran lies not only in the refreshing water but also in the hearts of the Mon and those who remember the values of family, charity and community spirit for the betterment of their fellow man.


A gourmet evening at Bruno’s: the ‘Chaines’ that bind

Peter Cummins

The Chaine des Rotisseurs selected the new Bruno’s Restaurant and Wine Bar for the most recent gathering for a sumptuous dinner last week, entitled “Fredi’s Culinary Journey Around the World”.

And that is exactly what it was. After such a dinner, it is easy to understand why the Chaine has so many loyal members world-wide - for more than 700 years! This reporter from the Pattaya Mail was attending his first Chaine evening and would be happy to join the “Chaine Gang”!

Louis Noell welcomes members, guests and the media to Bruno’s.

Louis Noll, the Chaine Baillie, a man who knows what great food is all about from his own Mata Hari Restaurant - one of Pattaya’s best - welcomed members, guests and the media to Bruno’s, to savour the cuisine and wines of Australia, Chile, Italy, Germany, Norway, Switzerland and the USA. There was even a Japanese saki-based sherbet.

(L to R) Hugh, Louis and Fredi: Louis presents a certificate of appreciation to Veerapong Kumsri, the restaurant manager.

As is the rule in the Chaine, with food professionally prepared, there was neither pepper, salt nor any other condiments at the tables.

Throughout the lively and exceptionally good gourmet dinner, Hugh Miller gave intermittent commentaries on the food and wine, displaying a firm grasp of the finer points of gourmet dining and wining.

Starting with Canap้s Deluxe, an exotic melange of crabmeat, shrimp, foie gras and Parma ham, nicely “washed down” with a Moulin de Roquette, Bordeaux 2001 (Rose), followed by a magnificent Norwegian smoked salmon and potato terrine, complemented by a German Reisling from the Burklin Estate Qualitatswein 2001.

It was then on to Australia for a delicious onion and herb soup with Australian lamb shank, served, of course, with an Australian Tyrrell’s 2002, Pinot Noir “Old Winery”.

One of the consolations of living in a cold northern climate is that after a snowfall, the white stuff does not take too long to melt. So, still in the Southern Hemisphere, Fredi’s kitchen also produced a snow that melted instantly: a Chilean snow fish fillet which, literally, melted in the mouth. The Chilean “Caliterra” Chardonnay Reserva 2001 from the Chadwick/Mondavi cellar, which had been a “star performer” at a recent Chilean wine-makers dinner at the Royal Cliff Wine Club, was ideal to go with the snow fish.

Then we were taken “up north” for a most unusual Japanese sake wine sherbet, served as a palate cleanser. Then it was back Down Under for the evening’s “chef d’oeuvre” which was a belt-loosening milk-fed Australian veal tenderloin with creamy red wine-herb gravy, cepe mushroom strudel and young vegetables. This course was served with a Californian red, a 1999 Mondavi “Napa Valley” Merlot.

And still more food was served and the rivers of wine flowed: An Italian sharp gorgonzola praline on poached pear slice, bathed in a balsamico red wine sauce (did we REALLY need more wine?) and surrounded by pistachio nuts. An Italian Toar, Masi 1999 did the honours with this dish.

A Saint Foy 1999 Bordeaux accompanied the desert: Swiss chocolate pudding and vanilla ice cream, served with coffee-rum sauce.

For those who could still see, a sobering coffee or tea, with friandises and chocolates was the answer to mobilizing. That was until a “lethal” - and delectable - Framboise Eau de Vin was the “coup de grace”.

This writer had extreme difficulty in finding the exit door, but when his memory returned the next day, it was flooded with the culinary delights.


Vocational guidance is a necessary element for successful business strategy

by Sue K

Led by Volkhard Victor Seraphim, the GTZ principle advisor for Vocational Guidance (VG) in Thailand, the VG Project Progress Review delegation recently visited the Thai German Institute (TGI) to exchange ideas on vocational guidance for lifelong learning.

(From left end of the row) Krisanee Adultanakarn, labor officer Employment Promotion Div; Sira Sithapanit director of Employment Promotion; Saipin Sirihong employment expert; Revadee Kuprasert CRM manager; and Walter Kretschmar, TGI German director.

Walter Kretschmar, TGI German director, gave a brief overview and concluded with the following statement: “Everything in our world is changing rapidly ... as well as our expectation from vocational guidance. Innovation cycles are getting shorter and shorter, while the competitiveness of our industry is getting fiercer and fiercer. It is an essential investment decision for our future productivity to have the necessary people and skills available in order to stay competitive in the market. Vocational Guidance can provide the necessary evaluated data and consultancy, as decision support for the for the industry... Modern VG will also contribute to and influence the setting of necessary standards.

(From right end of the row) Prachuab Namtip, VG Project senior consultant; Ben Wallace, managing director of Employment Trends Limited New Zealand; Nitsana Theeravit former director of DSD and DOE; Graham Baker, corporate services manager for NZ Labor’s Occupational Safety and Health Service Department; and Volkhard Victor Seraphim, VG advisor.

“However, all of that needs to be and stay as a dynamic process, which can never stay still. In this view, VG thus becomes a productivity factor, and no longer has the image of a soft services provider.”