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Tiffany’s stages Indian Maharaja spectacle
Suchada Tupchai
Tiffany’s staged a new show on April 24, a
celebration of Indian culture named “Maharaja”, with many prominent
members of the Indian community present to witness the show’s debut.
Alisa Phanthusak, deputy managing director of the
Tiffany Show Company, said that Tiffany’s was the first cabaret in
Thailand and has been staging shows for the past 30 years. In the past,
shows have been organised to depict the culture of other countries such as
China, Korea and Vietnam, she said, and Maharaja has been created to
celebrate the colour and spectacle of Indian culture.
Supporting the show’s debut was Pattaya Mail
Publishing Co Ltd and Alibaba Restaurant.
A cocktail reception before the show evoked an Indian atmosphere, with
staff dressed in Indian costume, Indian food and beverages being served,
and elephants outside to attract the tourists. At 9 p.m. the Maharaja show
started, with fabulous clothes and a stage set depicting the Taj Mahal.
Guests later mingled with the performers to have their photographs taken.
Pratheep
Malhotra (right) MD of Pattaya Mail and Naini Grover (left) from Alibaba
were the main supporters on opening night.
Indian
cocktails being served to guests during the opening ceremonies.
The
Maharaja show is full of mesmerising colour.
The
great Maharaja show enthrals the audience.
Some
of Pattaya’s finest luminaries gather for the festivities.
Alisa
Phanthusak (right) introduces the new show to Pattaya Mail TV through
presenter Sue K.
Themes
from other countries are also included.
A baby
elephant opens the Maharaja show.
A sea of colour as
Sriracha celebrates rice festival
Suchada Tupchai
The annual Gong Khao or rice harvest festival in
Sriracha is a vibrant event, and this year was no exception with residents
throughout the city joining in the festivities.
A parade stretching over a kilometre in length wove its
way from Sriracha Municipal Hall to Koh Loy Public Park, its floats
displaying rice harvest themes and the everyday life of the local farming
community.
Each year similar activities are carried out throughout
the province, including the districts of Chonburi, Sriracha, Banglamung
and Phanat Nikhom. Sriracha, however, is aiming to preserve the tradition
as much as possible for future generations. They first held the festive
ceremonies in 1993.
During Gong Khao, local foods are on display
everywhere, and the ceremonies include the feeding of the spirits
accompanied with lively music and dancing.
The
parade stretched over a kilometre in length.
Beautiful
women had everyone’s hearts beating a little faster.
The
expat community was well represented.
Many
beautiful floats took part in the parade.
Paying
homage to their revered benefactor.
Marching
in unison was a sight to behold.
This
traditional float had everything.
Thai
dancers were part of the tradition of the event.
A
royal crossing.
Chaine Dinner: The Italian Link
Peter Cummins
The setting was perfect for the Festive Chaine Dinner,
held by the Chaine des R๔tisseurs, Baillage de Pattaya, last week at
the Dusit Resort’s Bay Italian Restaurant.
Many, like myself, who are denizens of South Pattaya,
forget what a beautiful sight the Bay of Pattaya presents at night, as it
curves around the shore.
Ranjith,
with the lovely Chinda, is feted by Louis, while a member of the “Chaine
gang” applauds.
After many introductory cocktails, the group adjourned
to the aptly-named - and newly-opened - Bay Italian Restaurant Bar and
Terrace and started on the important event of the evening: enjoying the
very finest food and wine – the hallmark of the Chaine.
Ah, but I forgot the other important event of this
particular evening or, if I could revert to one of my clich้s –
the missing link in this particular Chaine: the birthday of our dear
colleague, deputy managing director and wine connoisseur extraordinaire,
Ranjith Chandrasiri of the Royal Cliff.
The
Dusit staff receive their accolades with executive chef Hans Peter Held.
Hugh Millar, the Charge de Mission de La Baillage de
Pattaya gave his usual entertaining and enlightening discourse on the
sumptuous victuals and the selected wines which were to follow.
At the top of the menu was a delectable salad of smoked
albacore fillet (part of the tuna family), glazed with a light salad and
an aromatic dressing, accompanied by a fine Italian wine, an Orvieto
Classico Campo Grande.
 Hugh
and Louis commend Khun Samart.
Next up was a pumpkin soup, with oregano leaves, saut้ed
chanterelles and pine nuts, served again with the best of Italy, though a
little further south (as the Italians would call it, from the
“Mezzogiorno”) a 2001 Danzante Merlot Sicilia. This remarkable wine,
meaning “dancing”, did just about that and was a product of the Old
and New World’s wine-making: the Robert Mondavu vineyards of the Napa
Valley and the Marchesi de Frescobaldi of Tuscany.
Still in the Italian mood, we plunged in to a black
lasagna with Barramundi fillet. As a total addict to Italian food –
especially the pastas – this was, indeed, different, as Hugh described
it: “A contrast of colours, and an interesting combination of tastes
between the Barramundi, Saffron and Basil.”
 Louis
and PC: bounded by ‘Chaines’ of friendship.
Now, time to clear the palate, again Italy for a
cleansing Italian lemon sorbet, enhanced with Lemonceli, a crisp Italian
liqueur.
After this range of delicacies, we embarked on the
evening’s third wine, Avignonesi Vino Nobile di Montepulciano. This was,
indeed, a ‘blue blood noble from Tuscany, a garnet red with a delicate,
yet intense, bouquet.
Then, the chef d’oeuvre, in keeping with the
Baillage’s centuries-old tradition of roasting meat on a spit, was a
slow-roasted Kobe Wagyu beef, with balsamic reduction. No heavy-weight
roast potatoes or Yorkshire pudding to overwhelm the stomach; rather
ruccola risotto.
Finally, a new adventure for most of the diners: a
souffl้ of fontal cheese, with goat cheese ice cream and spiced
figs. As Hugh said it so well, “the goats cheese ice cream I found
amazing… hard to describe, so I won’t try.”
Bailli Honoraire, Louis Noll, who was about the only
one who could articulate after such dining and wining, passed a warm vote
of thanks to all the staff of the Dusit who had worked hard to ensure the
success of the magnificent evening.
“We have prepared certificates for all the staff
involved,” said Louis “and I would like to invite Mr Hans Peter Held,
the executive chef of the Dusit Resort, to accept on behalf of the kitchen
brigade and Khun Samart to accept the awards on behalf of the service
staff.”
Finally, as the birthday cake appeared for the birthday
boy Ranjith, Louis wished him “a very happy birthday today from us
all.”
For the uninitiated, the Chaine traces its traditions
back to the ancient Greeks but was officially established in 1248, during
the reign of Louis IX, as the “Guild of Meat Roasters” in Paris. Their
trademark was the proper presentation of meats and poultry set on a
turning spit.
At the end of the 18th Century, the numbers of
aficionados had dwindled to some 300 and then, following the French
Revolution, the movement was disbanded. One could say at that time that
“Links in the Chaine had been broken!” (There’s that old clich้
again!)
In 1950, the association was revived under the title of the
“Confrerie de la Chaine Des R๔tisseurs”, which it remains until
this day.
“Hom Rong” voted best
Thai film of the year
Ariyawat Nuamsawat
“Hom Rong” has been voted best Thai film of the
year, and Tik-Jetsadaporn Pholdee and Om-Piyada Akkarasaeranee have been
voted best actor and best actress, the announcement being made at a
star-studded ceremony staged at the Alangkarn Pattaya Theatre. Some 200
police and Navy officers, the latter from nearby Sattahip Navy base
provided security.
(from
left to right) Panya Nirankul from “Fan Phantae”, Suriwipa
Kulatangwattana from “Langkha Diewkan”, and Thongchai Prasongsanti and
Theng Terdthoeng from Khun Prachuay.
Voting was supervised by Chan Meesri and Chatree
Sriyaphai, respectively president and vice president of the association of
Thai entertainment industry reporters, and Sutthikorn Jiaraphaithoon of
Rakdee Group Co Ltd. The contest was in two categories, the
Prasuratsawadee Royal Golden Prize No 27, for cinema film, and Mekkala 23,
for the best television work.
There were 44 films submitted for the various
sub-categories under the film award. The movie “Hom Rong” received the
most awards, for best film, sound, music, introduction song, makeup,
picture arrangement and co-star. Mekkala 23 was divided into four
categories for a total of 39 awards, namely tv station, crew, drama and
programming. The best comedy actor and actress were Tik-Jetsadaporn
Pholdee from Channel 7 in “Miss Jringjai, and Mr Saendee” and
Om-Piyada Akkarasaeranee from Channel 9 in “Bangrak Soi 9”. For drama,
best actor was Andrew Greckson for his role in “Ruan Mai Si Beige”,
and best actress was Nun-Woranutch Wongsawan in “Mae Ai Saoun”,
Channel 7.
The awards were celebrated that evening at a party in Hard Rock Hotel.
Om-Piyada
Akkarasaeranee from Channel 9 in “Bangrak Soi 9” received the best
comedy actress award.
Tik-Jetsadaporn
Pholdee from Channel 7 in “Miss Jringjai, and Mr Saendee” received the
best comedy actor award.
PB Valley Khao Yai Wines:
The Cliff Wine Club’s best kept secret?
Peter Cummins
I always thought that our fair City-by-the-Sea could
not surprise me any more, especially as a somewhat jaded (been there; done
that!) seventy-year-old and three decades of those 70 years in Pattaya.
But that all went ‘overboard’ last week at the
Royal Cliff where, in the Grand Ballroom of the Royal Cliff Grand, members
of the RC Wine Club came out in full force for a wine-tasting. Nothing
unusual about that: in fact, all the “usual suspects” were there. It
was an evening to sample Thai wines, from the PB Valley Khao Yai vintages.
Not too much surprising there, either, for there have been quite a few
Thai wine tastings in the Wine Club’s repertoire over the past year or
two.
 Prayut,
obviously a man on top of his profession, provided an entertaining, lively
and educational monologue throughout the evening.
Now we come to the surprising part. The 10 wines
presented, ranging from Chenin Blanc, Shiraz and a very young Tempranillo
were first class. If I ever saw Thai wines sitting on supermarket shelves
- or elsewhere - my prejudice and automatic preference for the more
established wines of both the Old and New World propelled me to other
displays. I do not think I ever even examined a bottle of Thai wine. Since
the great PB Valley expose, however, my outlook has changed and, judging
from the comments and questions of my fellow-tasters that evening, to a
person we were pleasantly surprised. Khao Yai wines definitely “came of
age” – if not (vint)age – last week in Pattaya.
In his inimitable manner, Ranjith Chandrasiri, the
Royal Cliff deputy managing director and wine connoisseur extraordinaire,
welcomed the folks from Thailand’s very own PB Valley Khao Yai wines.
“All the evening’s wines have been generously
sponsored by PB Valley,” Ranjith informed the packed Ballroom, “and
the Khao Yai winery is represented by their top management team including
general manager of B.B. Holding Groups of Company, Axel Foellmer, the
general manager of PB Khao Yai wines, Sorapat Tongprasroeth, and their
chief wine maker, Prayut Piangbunta, as well as their other senior
executives.”
 When
it was time for the reds, the star of the show was a Pirom Khao Yai
Reserve Tempranillo, which was very well received and it just kept coming!
Khao Yai wines, produced under Prayut’s supervision,
are now being served on board Thai International Airways in economy,
business and first class. His most recent achievement was having the Khao
Yai Reserve Shiraz 2000 selected to be served at the gala dinner hosted by
the Thai prime minister for the heads of states at the APEC 2003
conference in Bangkok.
Prayut, the chief winemaker as well as the vineyard and
winery manager of PB Valley Khao Yai Winery Co., Ltd., is Thailand’s
very first professional winemaker, and proved to be one of the best
‘narrators’ and hosts of the ongoing wine tastings and wine-makers’
dinners held over the years at the Royal Cliff.
Prayut, obviously a man on top of his profession, kept
up an entertaining, lively and educational monologue throughout the
evening, pointing out that “after years of research, and analysis to
define the right varieties for Khao Yai’s soil and climate, Shiraz and
Chenin Blanc grapes were to prove ideal for Thailand.”
Furthermore, Prayut added, “Harvesting is done only
once per year (February-March), to guarantee strong and healthy vines and
best quality grapes – prerequisites to ensure whites and reds of
world-class standard.”
He added what he felt was a humorous touch. “When I
informed various overseas vintners that we pick our grapes by hand, they
were basically incredulous,” he told us. “These wineries send in the
harvesters and everything is stripped off the vines – almost like Clint
Eastwood’s “The Good, the Bad and the Ugly”; whereas, we, on the
opposite extreme, are able to pick the best, most mature grapes, leaving
unsuitable and un-ripe fruit on the vine.” With the cost of salaries in
the Old and New World vineyards, said Prayut with a broad grin, “these
vineyards could not possibly afford to pay staff to hand-pick the grapes.
I think they envy us here in Thailand,” he said and laughed.
The splendid evening started with a reception white
wine which was PB Valley Khao Yai Reserve Chenin Blanc, vintage 2003.
There was a marked difference here, too, with the reception wine.
Normally, the attendee is met at the elevator by a charming member of the
Royal Cliff staff and handed a glass of reception wine. To solicit
‘refills’, it is necessary to go back down the stairs and make another
re-entry! But, not for this Khao Yai tasting: the wine flowed as
prolifically as the conversation in the reception area.
The reception wine then topped the list of the other
nine served during the tasting which were: Chenin Blanc 2000, Chenin Blanc
1999, Khao Yai White 1998 and Chenin Blanc 2004. Then, it was time for the
reds: Three Shiraz vintages 2001, 2000 and 1999, a Khao Yai Red 1998 and
the star of the show, a Pirom Khao Yai Reserve Tempranillo, a close cousin
of the immortal Rioja wines from Spain.
This last was very well received and, like the first
and reception wine, it just kept coming! It is actually a very young wine,
deriving the name from the Spanish, “Temprono”, meaning, roughly,
“early ripening”.
Although only a new viniculture, established in 1992,
the PB Valley Khao Yai Winery has already instilled its own folklore. All
wine lovers know that the great Old and New World vintages have been
harvested between the 30th and 50th degrees of latitude in both the
northern and southern hemispheres.
Now, with the advent of Khao Yai wines, it is
understood that, given all the variables required for viticulture,
opportunities are legion for wines from the “New Latitudes”, such as
the PR located in the “exotic tropical latitude of 14.3 degrees north.
Set in a valley of some 8 hectares (800 acres), at an
altitude 300 m. above sea level, the PB winery, with a mean year-round
temperature from 15-28 degrees C., matures the wine in French oak barrels
of 225 litres capacity, producing some 450,000 litres (600,000 bottles)
annually.
The principals from PB winery, at the prodding of the
wine-tasters, will be only too happy to arrange visits to the estate at
Nakorn Ratchasima, some 160 km. from Bangkok.
Ranjith passed a vote of thanks, enthusiastically
endorsed by all participants, to the PB winery and its excellent
presentation through Sorapat and Prayut. Ranjith also announced the name
of the winner of the wine quiz, Ms Felicity Smith, who received a voucher
for a four-course menu for two persons at the Cliff’s newly-opened
Caprice Restaurant & Bar located at the Royal Wing & Spa.
The quiz question: After being prominently featured in
the film ‘Sideways’, which grape variety has recently enjoyed a rise
in popularity and sales worldwide? A. Pinot Noir, B. Cabernet Sauvignon,
C. Chardonnay?
The correct answer was Pinot Noir.
I drink to that – especially in my newly-acquired
addiction: Pirom Khao Yai Reserve, Tempranillo; but, of course, being
seventy years young myself, I DO go for that young stuff!
Buon Appetito!
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