Punnapa  Techarojkul, the CEO of S&P Trading Corporation Co.,Ltd  organizes the exclusive event “Soberry Exclusive Sit Down Lunch  Pink Power” to introduce the new dietary supplement product “Soberry” the extracted substance from berries with the brand presenter “Sarin Inpitar Ronakiat” including with their directors “Vichada  Portarkoon”, “Prann  Pratmaetekul” and the celebrities such as Dr.Somsak Chalachol  and NANTHAVAN  SANGTHAMKITGUL as the honorable guests in this event at Feast Restaurant & Bar, Sukhumvit Soi 13 (BTS Nana)

Cape Kudu Hotel, Koh Yao Noi, led by Poomiphat Navanukroh (Standing: 4th left), Group Director for Travel Industry of Cape & Kantary Hotels, recently organised the activity “Homes for Hornbills at Cape Kudu” by inviting local students from Koh Yao Wittaya School to join in the construction and installation of nest-boxes at the hotel. We hope that by building new homes for hornbills we can boost their population. The event was honoured by the presence of Paradorn Butlakhorn (Standing: 2nd left), an ornithologist and expert in hornbill preservation in Koh Yao Noi who was welcomed by Adrien Ruffy (Standing: 3rd left), General Manager of Cape Kudu Hotel, Koh Yao Noi.
 
Seen in the photo standing row from left: Student from Koh Yao Wittaya School; Mr.Butlakhorn; Mr.Ruffy; Mr.Navanukroh; Wittaya Damsamut, Teacher of Koh Yao Wittaya School; Pradapporn Chantaworaluck , Public Relations Manager of Cape & Kantary Hotels; Nichakorn​ Khotesri​, Executive​ Housekeeper of Cape Kudu Hotel, Koh Yao Noi ​and student from Koh Yao Wittaya School.
 
Seating row: 7 students from Koh Yao Wittaya School.

Pioneering Thai restaurant operator, Mango Tree Worldwide, is leading a campaign to discover the “roots” of southern Thai culinary culture ahead of bringing the “fruits” of its learnings to the world later this year.
 
The restaurant group just returned from trip to Surat Thani and Nakorn Sri Thammarat where 15 chefs dived deep into southern Thai culture learning from local communities who live in a genuinely sustainable way, using everything around them, inspired by the teachings of the late King Rama IX.
 
During the time in the south the group worked with fishermen and farmers to understand the true essence and heart of Southern Thai culinary culture through a series of workshops to learn about native ingredients, cooking techniques and most importantly their cultural context.
 
Activities included shrimp farming for shrimp paste, picking local vegetables and herbs rarely found outside of the south – and how jak (niddy palm) leaves are used at three stages of its growth for different things – when it is flowering for salad or yum, for rolling cigarettes and then the roofs of houses. The seeds are also used for desert and shrimp farming and the stalks for making fish houses, a place where fish and shrimp gather where they get re-caught after three months and sold in the market for an average of THB3,000.
 
“It was a truly eye opening experience – and what we all got from it more than anything else was that if you can’t understand the culture you can’t understand the food,” said Trevor MacKenzie, Mango Tree’s Global Managing Director. “The hospitality of the southern people was amazing. I think as city people we forget where everything comes from and all the hard work that goes into making what we consume daily.
 
“Culture is at the heart of the cuisine and by experiencing this at local level we were able to gain great insights into the true origins of Southern Thai food and understand is subtleties, complexities and beauty – all of which is essential as we prepare to launch our new southern Thai menus across the world in October this year.”
 
One of the kingdom’s four culinary regions, southern Thailand is famous for its intense aromas, tangy sourness and spicy heat. Due to its geography – a peninsula lapped by the Andaman Sea to the west and the Gulf of Thailand to the east – the south is also famous for its fresh seafood, while Malay and Chinese influences also feature strongly. Popular dishes include gaeng som (tamarind curry), kua kling (spicy ground meat with curry paste) and khao yam (rice salad).