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Charity concert for Pattaya’s number one Elvis impersonator
Elvis-Arthur Hussein takes
to the stage.
Well-known drummer and
singer Wanayouth came
all the way from Phuket to attend this concert.
“Go - the Saxman” performs
with all his heart.
Elvis-Whiskey.
Peter Saliwong (right) is
being interviewed by Elvis-Arthur.
Elvis-Ballard and Kanikar
Ottesen.
Uan Surapong and the
Bangkok Band.
See you again,
Elvis-Ballard!
Elfi Seitz
A charity concert took place on May 18 at ZAP-Pub on Walking
Street to raise funds for Pattaya’s number one Elvis impersonator,
47-year-old Elvis-Ballard, who is suffering from lung cancer.
Many of his friends and colleagues from all over Thailand gathered to
sing and raise revenue for the expensive medication and chemotherapy.
Elvis-Ballard’s long-standing friends Ib Ottesen and his wife Kanikar,
owners of the Jomtien Boathouse and Captain’s Corner, were amongst those
playing an active role in the event.
A huge donation box was set up on the stage, and the large crowd showed
their generosity. With each song, the funds rose by 1,000 baht.
It was a great atmosphere in the packed pub, and emcee Elvis-Arthur
Hussein entertained the visitors in Thai and in English.
The high point was when Elvis-Ballard himself arrived. Although ill and
very weak, he said he didn’t want to miss the opportunity to personally
thank his friends and fans for their great help. Supported by two
friends, he took to the stage, and in a quiet voice he said “thank you.”
He could manage little more, but his smile told more than a thousand
words could express.
As he left the building to head back to the hospital, everybody cheered
and blessed him, wishing him the strength and willpower that he needs in
order to face the coming days. It was a moving moment, and many guests
struggled to fight back their tears.
Sanctuary of Truth offers magical material for award winning writers
Saksiri Uraiworn
Three well-known Thai writers visited the Sanctuary of Truth on May 24 to
put into their own words their views of a structure that is unique in its
concept and design.
 (L
to R) Thongtham Nakchamnong, Atsiri Thammachot, Pairin Khaongam and Pa Ban
visit the increasingly famous Sanctuary of Truth.
Atsiri Thammachot, SEA Write-winning short-story writer, Pairin Khaongam,
also a SEA Write winner, and Thongtham Nakchamnong, who has an award from
the Mom Ratchawong Ayumongkol Sonakul Foundation were invited to the
Sanctuary along with a group of media personnel.
The Sanctuary of Truth is located on area of approximately 80 rai near the
sea at Laem Ratchawet in Naklua Sub-district. All of the buildings are
constructed out of wood, and are topped with pagodas. From a distance, the
building appears to be floating on water. Inside, exhibits tell of religion,
philosophy, morality, culture, and duty.
Building of the Sanctuary was begun in 1981 by Lek Wiriyaphan, owner of the
Ancient City in Bangpoo, and the Erawan Museum in Samut Prakan. The purpose
was to revive and preserve ancient Thai skills and philosophies and at the
same time to set a defining mark for art, culture, and master craftsmanship
during the Rama IX era.
As a traditional timber construction, no nails were used in the building,
the structure being held together with wooden ties.
The Sanctuary of Truth is open from 8 a.m. to 6 p.m. There is also a dolphin
show at 11:30 a.m. and 3 p.m., a Thai cultural show, horse riding, and boat
sightseeing.
From a distance, the building
appears to be floating on water.
The Sanctuary of Truth revives
and preserves ancient Thai skills
and philosophies in art, culture, and master craftsmanship from the Rama IX
era.
The inside is just as
intricate as the outside.
The Sanctuary of Truth in
Pattaya is an ongoing project.
As a traditional timber
construction, no nails were used in the building,
the structure being held together with wooden ties.
The Thai national artists
listen intently to explanations about
the interior workings of the Sanctuary of Truth.
Wines that made the world go round
Miss Terry Diner
The Royal Cliff Wine Club hosted another of their spectacular wine
dinners at the end of May. This was presented as the Wine World Wonders Gala
Dinner, with the wines coming from Vanichwathana (Bangkok) and represented
at the dinner by Georges Barbier.
 After
Georges Barbier opened the dinner by saying he was French and did not speak
English, and immediately sat down, Wine Club president, Ranjith Chandrasiri
gave the diners an indication of the wines they were going to sample.
The wines came from both the Old and the New World, with France, Germany,
Australia, Argentina, Chile and Italy being offered to the Wine Club members
and guests. As always, the wines were teamed with unique culinary creations
from the Royal Cliff’s executive chef, Walter Thenisch.
Georges Barbier opened the dinner by saying he was French and did not speak
English and immediately sat down, to tumultuous applause, leaving the Wine
Club president, Ranjith Chandrasiri to give the diners an indication of the
wines they were going to sample.
The reception wine was a French Blanc de Blancs Brut from Pol Clement and
was dry enough to have the guests thirsting for what was to come, and the
next wine, with the first course, came from Germany. This was a Dr.
Burklin-Wolf Wachenheimer Riesling Kabinett 2006 and was not at all sweet as
one normally expects German Reislings to be, but was very dry.
The next course was simply superb - an artichoke tart with black truffles
and red onion confit in foie gras royal teamed with an Australian Yalumba
Sauvignon Blanc ‘Y’ Series 2006. At that point I would have been happy to
eat the tart again for all the following courses, but that would not have
been in the spirit of the event!
The following wine was the first of three reds and was a KWV Roodeberg 2004
Western Cape from South Africa. This was a medium bodied red with plenty of
tannins, enough to equal the flavor of the veal sweetbread and baked
Burgundy escargot third course.
The main course was a whole roasted venison with a wonderful knob of garlic
which was roasted with pine-pistachio nuts. It was well worth the effort in
picking out the individual cloves. This was teamed with a Caliterra Tribute
Shiraz 2005 from Chile and was an extremely full bodied wine, which being
made with the New World techniques, I found very enjoyable.
The dinner was rounded out with yet another of those incredible creations
from the pastry chef, a Catalonian crème brulee with chocolate-orange ice
cream and almond biscotti. The presentation had to be seen to be believed
with yellow fondant ‘springs’ wrapped around chocolate straws. This was
taken with a Sicilian Cantine Florio Grecale Vino Loquoroso 2005.
During the evening President Ranjith reminded the diners that some of the
wines were very high in alcohol content (up to 15 percent), and I think
everyone paid heed to his warnings.
It had been a whirlwind Wine World Wonders (try saying that with several
glasses of red under your belt) Gala Dinner, and as always had been sold out
within two days of opening the bookings.
The Royal Cliff Wine Club can be contacted at
[email protected]
Wince Club members are treated
to another enjoyable evening.
Peter Vella Californian Wine launched in Thailand
Nanthini Doowa
On Friday May 16, Siam Winery, Thailand’s leading producer of premium wines
and grape based products, together with Californian based E&J Gallo winery,
launched their latest Californian imported wine, Peter Vella. The event was
chaired by Peter J. Vella, Gallo’s vice president of winemaking and senior
winemaster, along with Piyaphong Karnchanatanon, sales manager and Nathasit
Wajasittisilp, who is the new product development manager for Siam Winery.
The new wine reflects the first joint effort between California-based E&J
Gallo and Siam Winery, two family-owned businesses, commemorating 175 years
of Thai-U.S. relations.
 Nathasit
Wajasittisilp (left), new product development manager of Siam Winery,
translates Peter Vella’s explanation on the wine making process and that the
wine is especially made for the Thai market.
After a long journey from America, Peter J. Vella along with Siam Winery’
staff traveled to Chiang Mai, Phuket, Bangkok and then to Pattaya, their
last destination, to spread their brand and the advantages of drinking their
wine. Lunch was held at Orangery by the Sea, in The Avenue on Pattaya 2nd
Road. Press in Pattaya gathered for lunch, each given time to talk to Peter
Vella individually.
Peter Vella explained that his wine is specially made for Thais and it
targets all age groups, but it’s especially made for people who’ve just
started drinking wine. The flavor is a little sweet and fruity, so that
those who’ve just started drinking find it easy to drink. The wine that was
introduced included Cabernet Sauvignon and Chardonnay labeled Classic Red
and Classic White.
After lunch, media and other guests were invited to the Suphamitr Store on
Central Pattaya Road, where Peter Vella and Siam Winery gave an introduction
and explanation about the wine making process and a brief introduction
regarding Peter Vella. The evening was followed by tasting Peter Vella’s
wine along with appetizers, making the evening quite a success. The evening
ended with many guests buying Peter Vella wines for their family and
friends.
We asked our resident food and wine critic, Miss Terry Diner to comment
afterwards on the Peter Vella Classic Red, and the report follows:
Peter Vella wines are well known for their ‘box’ table wines in their native
California, and I believe this is their first sortie into Thailand, in
association with Siam Wineries, where it is bottled.
Bringing this wine to Thailand was a good marketing exercise, as the red has
been blended and bottled by Siam Wineries to produce a much sweeter wine
than would normally be drunk by the European palate, and therefore should be
more pleasing for the Thai wine drinker. It also then should go better with
the more spicy Thai dishes, ones that the expatriates are less likely to
choose.
We tasted this wine in a mixed Thai and European group and the consensus was
unanimous. A very pleasant and smooth blend, but too sweet for most
‘serious’ expat drinkers, though central Europeans who like the sweeter
varietals will probably enjoy it. The Thai palate took to this wine
immediately. Personally I would suggest this wine to be a good (and
inexpensive) ‘picnic’ wine which will go with most food, but particularly
dishes with a little ‘fire’ such as a spicy pizza or even Japanese food with
lashings of wasabi!
Peter Vella (3rd right) along
with distinguished guests
enjoy their Peter Vella wine at Suphamitr Store.
Members of the media and
guests patiently listen to the wine maker.
The Classic Red on display.
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