The BigChilli Features - The BigChilli

The BigChilli 22nd Anniversary

19/12/2022

We’re celebrating another milestone in the life and times of The BigChilli, Thailand’s original expat magazine.

Launched in November-December 1999 as a Voice for the country’s booming international community, we’re still going strong after 22 years.
While other publications have come and gone during that period, The BigChilli continues to entertain, inform and sometimes even exasperate our expat audience, now many times bigger than when we first started.
It hasn’t always been easy, and we’ve had our setbacks, including Covid, but we’re proud to still be here, a magazine worth reading.

Still publishing after 22 years – we must be doing something right at The BigChilli

19/12/2022

This issue of The BigChilli is yet another milestone in the extraordinary life and times of Thailand’s leading expat magazine. Besides being the biggest issue since the catastrophic advent of Covid, it marks our 22nd anniversary of entertaining, informing and occasionally provoking our readers. It’s clearly a winning formula.

People featured in this magazine include Chris Craker, an internationally renowned musician who is helping young Thais to further their music careers; David Barrett, who explains why he has relocated to the UK after 30 years in Thailand; Tamara Demeo, an Italian wine expert who explains why she won’t be leaving Thailand anytime soon; and Bruce Darrington, who cycled from the bottom to the top of the UK to raise money for a school in Chaiyaphum. We have also interviewed the Ambassador of the Czech Republic.

The List, our regular dining column, turns its spotlight on Pattaya with a selection of the resort’s most popular restaurants. As always, those appearing on The List are recommended to us pure and simply by our readers. The column is not intended as “the best” style of guide, though some of the restaurants featured are indeed among Pattaya’s leading venues.

Also down Pattaya way, we write about a new roll-on roll-off ferry service from Sattahip to Koh Samui, which will no doubt prove extremely popular with people wanting to take their own cars to the famous southern island.

There’s lots more too, including an interview with a top Bangkok chef who talks about the importance of sustainable seafood, and the latest report from Thailand’s leading dining, Beefsteak & Burgundy.

As we move into our 23rd year, The BigChilli team would like to thank our sponsors, advertisers and readers for making it possible.

Festive Feast in the City at Avani Sukhumvit Bangkok

8/12/2022

Make Christmas & New Year's festivities a breeze by taking the families and loved ones out for a festive feed. Check in and be merry with us at the Greenhouse Restaurant and Terrace of the Avani Sukhumvit Bangkok Hotel (directly accessible from BTS On Nut station exit 3).

Nothing beats a great Christmas meal with great drink. Our culinary delights and many delectable festively inspired desserts awaits you. A roasted turkey, an oyster bar, fresh seafood on ice, a wide selection of meat and seafood, and live cooking station are among them. A live band and Christmas carols are planned to round out your special evening.

Continue to welcome those who are looking forward to enhancing the end-of-year celebration with delectable cuisine. An oyster bar, pan-seared foie gras, fresh seafood on ice, a cheese and coldcuts selection, a BBQ on the terrace with lamb, beef, and seafood, and a live cooking station with BBQ duck, soft shell crab curry, steamed black crab, and sweet treats are among the delectable dishes created by our Executive Chef. Your dinner will be complete with an entertaining live band and DJ.
As the countdown begins, toast to a new beginning on the sky-high terrace with our free-flow drinks. Share joy and best wishes with loved ones for a fantastic start to the new year. Come and enjoy the magic of the season with your family and friends over delicious food and a wide range of exciting events, sparkling entertainment, and fun things to do all throughout the holiday season, no matter what your holiday traditions are or what kind of food you like. We promise to make your Christmas and New Year's Eve unforgettable.

The choice of time and price for each celebration is shown below.
Christmas Eve Dinner
24 December 2022 - : 6:00 p.m. - 10:00 p.m.
-THB 1,250++ per person for buffet dinner*
-THB 1,850++ per person for buffet dinner with free-flow drinks*

Christmas Day Lunch
December 25, 2022: Noon - 3:00 p.m.
- THB 1,150++ per person for buffet lunch*
- THB 1,750++ per person for buffet lunch with free flow drinks*

New Year’s Eve Dinner
Saturday, 31 December 2022: 6:00 p.m. - 10:00 p.m.
- THB 1,850++ per person for buffet dinner*
- THB 2,450++ per person for buffet dinner with free flow drinks*

New Year’s Eve Countdown
Saturday, December 31, 2022: 10:00 PM – Midnight
-THB 999++per person for 2-hour free flow drinks*
Remark: *The rates are subject to a 10% service charge and applicable 7% government tax

Children under the age of 12 receive a 50% discount. Get a 20% discount on food only for groups of six or more (excluding children). Early bookings and payments received before December 18, 2022 will receive a 20% discount off the original price!

For more information about the food and beverage menu, as well as reservations, visit https://mhg.to/zmgm7 or call 02-079-7555.

Why Chef Daniel insists on Fremantle OctopusFor The Standard Grill menu

8/12/2022

Imported by Thammachart Seafood, it’s a certified sustainably wild-caught product

Daniel Masters, Executive Chef of The Standard, Bangkok Mahanakhon, has an impressive resume that includes Michelin-starred restaurants in four different countries, which has equipped him with a deep understanding of regional and global trends.
His culinary vision aligns perfectly with The Standard Group’s global reputation for quality, innovation, attention to detail, and fun.
At the 155-room Standard, Bangkok Mahanakhon, chef Daniel oversees The Standard Grill, as well as Tease, a tea room, The Parlor, a social hub, and Sky Beach. the highest rooftop bar in Thailand. He also looks after hotel operations such as banqueting and in-room dining.
His quest for new and interesting culinary ideas becomes apparent this month when he adds Fremantle Octopus to the menu of The Standard Grill.
Imported by Thammachart Seafood, sustainably wild-caught Fremantle Octopus is found only in the pristine waters of the Western Australia coast. It is certified by MSC (Maritime Stewardship Council), which sets standards for sustainable fishing.
“I’m very excited to have Fremantle Octopus on the menu,” says Chef Daniel. “It’s a great product that has a rich, slightly sweet taste that comes from the premium seafood it eats – lobsters, abalone and crayfish. It’s a delicacy relished in Japan and the Mediterranean, cooked sous vide with white wine, thyme and cherry tomatoes then finished on the charcoal grill.

European culinary journey at Chesa

8/12/2022

Among the longest-standing traditions of Bangkok Beefsteak & Burgundy Club has been our annual visit to Chesa Swiss Restaurant

Our Swiss sojourns used to be mid-year events, but since Covid they have been later in the rainy season to coincide with the autumn game season in Europe. We are thus able to travel freely, albeit vicariously, throughout Europe to sample culinary delights normally not available at other times of the year.
Last year our menu featured pheasant and red deer. This time – on the occasion of our twentieth lunch at Chesa – we had a different type of venison (there are many different species of deer), as we virtually wended our way, course by course, around and through the Alps, sampling regional cuisines and wines of Southern Europe.
Our first stop was the bar for an Aperitivo, Cordero di Montezemolo’s Langhe Arneis 2019 (Langhe DOC, Piedmont, Italy), and an Antipasti selection of cured meats, hand-carried from Italy by Club President Tom Whitcraft, along with assorted pickles, olives, and freshly sliced veggies. Wine Spokesman Andrew McDowell had never heard of the Arneis grape that is native to northwestern Italy and used exclusively to make this full-bodied white wine, but he found it “very pleasant” with low acidity and nice taste that went well with antipasti.
After seating, Chef Rene shepherded us to the French-speaking part of Switzerland, serving us an Amuse Bouche comprising a miniature Cheese Fondue and Goat Cheese Profiteroles. Food Spokesman Mark Guthrie liked both the artistic presentation and the piquant flavors resulting from a dash of paprika on the fondue and spicy arugula (rocket) paired with the goat cheese. It also went very well with our second white wine, Cantina Terlano’s Kreuth Chardonnay 2020 (Alto Adige Terlano DOC, South Tyrol, Italy).

“Our bilateral trade last year came close to US$ 2 billion”

8/12/2022

The BigChilli talks to HE Mr. Pavel Pitel, Ambassador of
the Czech Republic to Thailand

When did you begin your posting in Thailand and how long will you be stationed here?
I arrived in Thailand on August 1st and officially began my duty by presenting the Letters of Credence to the hands of H.M. the King of Thailand on October 7. My tour of duty will be 4 years.

What are your impressions of Thailand so far?
I have been to Thailand many times before and I am really excited to explore the country again and to see how it has evolved and changed since my last visit. My kids and I love the sun and sea and I hope to enjoy plenty of it here. We also love sailing and straightaway became members of the Royal Varuna Yacht Club in Pattaya. I also wanted to present the rich and authentic culture to my teenage kids so that they have a better understanding of this beautiful part of the world.
Many people are still unaware that the former Czechoslovakia is now two countries. Please give us a brief recent history of the Czech Republic.
The history of my country is very rich, and it is connected to the history of Europe. Since 1918 when the former Czechoslovakia emerged from the ashes of the Austro-Hungarian Empire, we have had to face German invasion and occupation during WW2, communist regime inspired by Soviet totalitarian system led by Stalin, and Russian military invasion in 1968 crushing the beginning of democracy and prosperity.
Finally, in 1989 we became free again thanks to the positive situation in Europe and we have again started to rebuild our country. The newly acquired freedom also inspired the desire for greater autonomy and self-determination of many nations in former communist countries like Yugoslavia. The Slovak part of the federative Czechoslovakia also desired greater autonomy and finally decided on independence. We are extremely proud that the process of division of Czechoslovakia, even though it was not easy, was carried out peacefully and without a single person killed or a single drop of blood spilled. In this we may serve as an example that peace is the way.
Soon after in 2004, both Czechia and Slovakia became members of the EU and our relations are excellent. We work together in EU, NATO, V4 and other regional and international organizations. The Russian colonial war in Ukraine brought us even closer.

Already in the pre-war period, Czechoslovakia maintained numerous contacts with Siam, including commercial ones. Czech shoe company Baťa started activities in Siam as early as 1929, continued by opening dozens of stores by the end of the 1930s.

No regrets – leaving Thailand after 32 years to enjoy Cornwall’s clean air

8/12/2022

Bangkok’s air quality finally drove DAVID BARRETT to seek a better life in the UK. But there are still many things this well-known marketing guru misses about the Land of Smiles

After more than three successful decades in Thailand, what prompted the return to the UK? It must have been an incredible wrench, or maybe not?
Bangkok’s air quality drove me to leave Thailand and relocate to the UK after 32 years of living in Krungthep. It was during the thick smog of 2019 and the need to close windows and wear a mask in Bangkok’s city centre that set my plans in motion.
I began the slow process of selling my assets in Thailand to part fund my relocation to the UK. It was time for a move and I was up for an exciting new adventure. My property hunting since 2019 had me bidding at auctions for houses in Pembrokeshire, Bath and Devon. Eventually, Cornwall came up.
After protracted negotiations, I bought a modest 1831 Grade II listed Cornish stone cottage in the Heritage Quarter of Helston, gateway to the Lizard Peninsula. I had bought the property online, unseen in a town I had never visited. I felt pretty confident, as I had researched the area and felt the property would give me a good base to settle back into UK life.
The move was timely because the address I had been using in the UK as my main contact was no longer available. Being away from the UK for so long, I was off the radar. I was not on the electoral register. I had no credit history. No banking inactivity. I’d not been paying rates, utilities or a phone bill. This all meant I was in ghost mode in the UK.
This was the biggest challenge I faced with the move back home. Getting a credit card was not easy as I had no history with credit rating agencies, even though I had substantial funds in my bank account.

Chris Craker:Maestro and Music Master

8/12/2022

Founder and CEO of Karma Studios in Bangsaray, just south of Pattaya, Chris Craker has been helping Thai musicians realize
their full potential at home and abroad since 2009. The BigChilli talks to Chris about his extraordinary introduction to Thailand
and his many successes since settling here.

You have worked with some of the world’s leading musicians and orchestras, but your first musical collaboration in Thailand was with someone rather special. Please elaborate:
Back in 1994 I was producing a record with The Royal Philharmonic Orchestra at the famous Abbey Road Studios in London. A fax was delivered to me during the sessions, asking if I would be interested in recording the music of His Majesty King Bhumipol Adulyadej to celebrate the 50th anniversary of his reign as the Monarch in Thailand.

Initially, I thought it might be a prank being played on me by one of my colleagues in the orchestra, as the opportunity seemed so 'incredible'! However, after a few further exchanges it was indeed a sincere and true approach from The Rear Admiral, Mom Luang Usni Pramoj on behalf of The Royal Bangkok Symphony Orchestra, who had heard some of my previous recordings and liked them. They wanted me to engineer and produce an album that was to be called 'Near Dawn', which was, essentially, a collection of His Majesty's 'Greatest Hits', expertly arranged by ML Usni, for symphony orchestra.

This recording, which was a joy to work on, was with the Royal Bangkok Symphony Orchestra and became very popular in Thailand and across the globe. It was the start of a relationship that saw me ending up making some eleven recordings of His Majesty's music, arranged for many different combinations of instruments. It was also the start of my love of Thailand, where I now reside and have made my home.

Only the best seafood for Chef Wilfred at Blue

24/10/2022

His imaginative, soulful cooking is deeply rooted in French tradition and gastronomical know-how.

After several prestigious posts in the US, Wilfrid moved back to Thailand as the Executive Head Chef on the opening team of Blue by Alain Ducasse. In its first year of operation, the restaurant was awarded one Michelin star.

Seasonal ingredients, respect for the products in his dishes,
keeping diners happy and the constant search for perfection are the pillars of Chef Wilfrid Hocquet's menus at Blue by Alain Ducasse, the Michelin-starred restaurant at Iconsiam, located on the banks of the Chao Phraya River in Bangkok Growing up in the Montpellier region in the south of France, Wilfrid's first job aged 20 was with Chefs Jacques and Laurent Pourcel in their three-Michelin star Le Jardin des Sens. Then he headed to Monte Carlo to work for the iconic Louis XV-Alain Ducasse à l'Hôtel de Paris (three Michelin stars) in Monaco. Later he moved to Thailand, staying for two years, first as the Executive Chef of D'Sens and then Quince, both well-known for their French and Mediterranean menus. After several prestigious posts in the US, Wilfrid moved back to Thailand as the Executive Head Chef on the opening team of Blue by Alain Ducasse. In its first year of operation, the restaurant was awarded one Michelin star.
His imaginative, soulful cooking is deeply rooted in French tradition
and gastronomical know-how. Over the years, he has developed a unique ability to marry premium French products and local delicacies, transforming them into extraordinary works of art on the plate.
With seafood accounting for up to 40% of the items on Blue's menu, Chef Wilfred has to be particularly careful in selecting the quality of its source, supply and sustainability Interestingly, he relies on one supplier not only for every seafood product imported from France but also for the majority of seafood used at Blue-Thammachart Seafood. Building trust between a chef and his most important suppliers is a key factor in a restaurant's success. We have a good working relationship with Thammachart and can rely on them for regular deliveries of quality products, twice a week, which is absolutely vital," says Chef Wilfred. "They have good contacts overseas so can give us very useful advice on the availability of seafood according to seasons and possible price changes, which is so important for a restaurant like Blue as we try to stay close to products' seasonality.
"They are a company that looks after their customers.' Blue enjoys a high approval rating from its guests, sixty percent of whom are Thais while the rest are expats and tourists.
The restaurant retains its Michelin star in the latest edition.

When it comes to seafood,Chef Gerard knows the most reliable source

24/10/2022

Chef Gerard's kitchens stock a long list of imported products, including fresh seafood, oysters and wild cod from Norway, langoustines from Denmark and sea trout from France.

Gerard Villaret Horcajo, Chef de Cuisine at Michelin
starred Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok, has been gaining considerable attention from knowledgeable diners since arriving in Thailand a few months ago
Hailing from Spain, Chef Gerard is passionate about world gastronomy and puts his heart and soul into his cooking. He comes to Bangkok from Ciel Bleu, the Michelin two-star restaurant at Hotel Okura Amsterdam, where he worked alongside renowned chef Arjan Speelman.
After working at several restaurants in Spain with organic farmers and local fishermen, Chef Gerard gained his first Michelinstarred kitchen experience when he joined two-star holder Ciel Bleu as Chef de Partie in 2011.
In 2015 Gerard moved to Vendome, the renowned three-star restaurant in Bensberg, Germany. He later worked at Daalder restaurant in Amsterdam (one Michelin star) and De Librije at Zwolle in the Netherlands, another rare holder of three Michelin stars.
Chef Gerard's extensive know-how in fine dining ensures that he delivers exquisite culinary experiences for guests and visitors to Elements, inspired by Ciel Bleu.

"I look into the complete supply chain, from original source and sustainability to actual delivery, checking things like correct temperature during transportation."

One of his key partners here in Bangkok is Thammachart Seafood, known for its top quality, sustainably sourced seafood, which supplies Chef Gerard's kitchens with a long list of imported products, including fresh seafood, oysters and wild cod from Norway, langoustines from Denmark and sea trout from France.
Other quality items from Thammachart Seafood include Blue lobster from Brittany in France, Dutch shellfish and French caviar.
The background of each product is carefully assessed by Chef Gerard. "I look into the complete supply chain, from original source and sustainability to actual delivery, checking things like correct temperature during transportation."
Chef Gerard says he likes working with Thammachart Seafood because of its reliability. "They deliver twice a week, which is the same as the best companies in Europe. This is important for a world-class restaurant."
The feedback from diners at Elements, inspired by Ciel Bleu has been extremely positive, he says. "The quality of the scafood products we use is our top priority, not the price."

About | Emag | Subscribe (print) | Newsletter | Contact Us | Advertise

FOLLOW US

CURRENT ISSUE

March- April 2022

Copyright © The BigChilli Co., Ltd. All Rights Reserved.
Tel: 089 777 9697
email: [email protected]