Mango Metro – Volume 10, Issue 7 – June 2016

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Bensley’s World pg.4

Volume 10, Issue No. 7JUNE 2016

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4 mango metro JUNE 2016

If you’ve ever stayed in a stylish re-sort anywhere in Asia, there’s a good chance that the elegant design around you was created by Bill Bensley, one of the world’s top architect and land-scape designers, and certainly one of Thailand’s most creative and successful foreign residents. From the plush Four Seasons Tented Camp to Bangkok’s Siam Hotel, Bensley has created a slew of outstanding properties. But as he sees it, it’s not about designing a resort, it’s about designing an experience.

Bensley’s WorldBy Dave Stamboulis. Photos also courtesy of The Siam Hotel, Bensley Studios, and Von Wong.

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Bill Bensley went to the prestigious Harvard Graduate School of Design, a small pro-gram with a select group of students from around the world. It was here that he met renowned Thai designer Lek Bunnag, who invited him to come to Singapore where Lek was doing a professorship. While visit-ing, Bensley got a gig for an American land-scape firm designing the Hyatt in Bali, and this sojourn led to a life in Asia.

After a stint in Hong Kong, dictated by deadlines and time sheets, Bensley opened his own studio in Bangkok, taking a man-tra from his father, who encouraged Bill to “always do your best work, regardless.” Bensley decided this meant banning time sheets, and doing the best job possible, even at the risk of financial loss. Places like the Four Seasons Chiang Mai, Anan-tara Hua Hin, Dusit, and Marriott properties were all built during Bensley’s early days here, pretty much plant by plant from the garden up, and according to Bill’s credo of never cutting down a tree or changing the land profile, as well as his belief that if a project wasn’t fun, it shouldn’t be under-taken, both of which have served him well over the years.

The Four Seasons Tented Camp in the

Golden Triangle is one of Bensley’s mas-terpieces with just 15 luxury tents hidden away in the jungle along the Mekong River. The exquisite landscaped property was voted the World’s Best Hotel by Con-dé Nast three years running, a feat which has never been duplicated. The intricate gardens here are typical of many of the Bensley-designed properties, full of at-mospheric ruins, most likely inspired by Bill’s early travels to Angkor Wat in the 1980s, back when it was still dangerous to visit the ruins, and tourism had yet to arrive. The Tented Camp itself was in-spired from African safari camps, and at the time, nothing like this had ever been done in Asia.

While the Tented Camp is all about the jungle surroundings, in Phuket, Bens-ley designed the Indigo Pearl, which pays homage to Phuket’s early days as a tin mining center. Aluminium art stat-ues of tin miners are found throughout the restaurant and lobby, while the bar sports old fluttering fans, mining lan-terns, metal tables, and collectibles from Phuket’s mining past, and rooms feature brass taps and fixtures all painstakingly thought out and designed, a trademark of Bensley properties.

mango metro JUNE 2016 7

While Bensley has designed over 200 resorts in some 30 countries throughout the world, including the Ritz Carlton in Puerto Rico and some of the Oberoi properties in India, perhaps his most endearing project is that of Shinta Mani in Siem Reap, Cambodia. As a part owner of the resort (two in fact, as there is a Shinta Mani Club and a Shinta Mani Resort), Bensley was thoroughly immersed in the community, and responding to the depressing living con-ditions of locals that he saw around him, he decided to start the Shinta Mani Foundation, which opened a hospitality school providing scholarships to those who want to rise out of poverty working in the hospitality industry. These days, many of the workers at Shinta Mani are school graduates, and the Foundation has now expanded to open an alternative farming school, where locals learn to diversify the lim-ited crops grown in Siem Reap, as well as per-form small-scale community agriculture.

Bensley’s latest mega-project has been the as-tounding Royal Istana of Kuala Terengganu, a palace made for the Sultan of Malaysia. It took over 15 years to complete, as well as needing some 5,000 unique drawings spanning up to 9 meters in length created for the master plan.

The palace has over 100 rooms, plus 14-ton bronze doors and hand-cut Moroccan ceram-ic tiles.

While opulence often goes hand-in-hand with many of the Bensley projects, it isn’t necessar-ily the driving force. Another recent project is a resort in St. Kitts, in the West Indies, whose main feature is a 162-hectare edible garden. And the Shinta Mani Foundation is now work-ing on a proposed 350-acre private wildlife reserve in Cambodia, the first of its kind, that will be home to Asian bears, wild elephants, rangers, and undoubtedly, some swank tents to call in to.

With a staff of over 150, and at least four re-quests per day from clients beseeching the team to come design their properties, Bensley has little time off. But when he does, he heads to remote corners of the world, like Mongolia or Patagonia, to go fly fishing and enjoy hid-den camps far from the maddening crowd, a rest that is most assuredly well deserved. Home remains Bangkok, in a personally de-signed garden property called Baan Botanica, where he resides with his longtime partner Jirachai.


A quick walk on the streets of Chinatown in Bangkok will give you a chance to see how popular shark fin soup still is in Thai-land. Although there have been a few public campaigns that tried to raise more awareness to how cruel and unhealthy it is for humans to eat shark, the restaurants are still thriving.

Banning the selling of shark fin soup and forcing these restaurants to shut down will not solve the problem either. They’ll just enter the black market trade, drive the prices up, and possibly make the busi-ness even more profitable. So, what’s the solution then? Quite simple: education.

One of the many activists who works hard to educate the public with regards to the importance of sharks to our ecosystem is Brendon Sing, a passionate 37-year-old marine scientist from South Africa who has been living in Thailand for the last fourteen years. From his base in Khao

Lak, he runs, together with his wife and partner Elizabeth Ward-Sing, Shark Guardian, a worldwide shark and ma-rine conservation project registered as a charity in the United Kingdom.

Brendon came to Thailand soon after 9/11 happened in 2001, when he relo-cated from Turkey where he had been working as a dive instructor. “Speaking to other friends, they recommended that I travel with them to Thailand and come look for a position as a dive in-structor there, as the season was just about to start,” Brendon recalls. “The tales of amazing people, excellent div-ing, and delicious food was a big selling point!”

These tales happily turned out to be true, and Brendon soon worked his way up the ladder as a dive instructor and educator. He achieved the PADI Course Director certification, the high-

est instructor trainer certification in recreational diving, and also found op-portunities to get involved with shark conservation work like he used to do in South Africa.

Brendon has been diving with and re-searching sharks for over 20 years and has also led many shark-diving educa-tional expeditions and courses. “Since I was ten years old, I loved going to the aquarium and looking at sharks for hours through the glass walls. All I wanted to do was learn how to dive with sharks,” confesses Brendon. “So once I learned to dive, I was diving with sharks very soon. Then I went to univer-sity to study and research sharks.”

Referring to the shark-finning industry in Thailand, Brendon believes that some members of the public are not aware of the threats to sharks by eating shark fin: “People don’t know the scale of it and

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the damage it is causing to our natural envi-ronment. They are not aware how wasteful and cruel the act of shark finning is either.”

Shark Guardian was created to educate everyone about how awesome and amaz-ing sharks are, the important role they play in our marine ecosystems, and why they need to be protected. “With that aware-ness and education, we can offer anyone opportunities to go diving to see sharks, collect data for research, and get their teeth into real conservation,” said the director of Shark Guardian.

When asked why he chose to concentrate on the preservation of sharks and not other marine animals, Brendon clarifies that, be-ing at the top of the food chain, sharks are apex predators. “They play a fundamental role to maintain the health and diversity of all other marine life below them. Sharks don’t just look after fish abundance; they also indirectly protect coral reefs. They have been here for over 400 million years and have survived five mass planet extinc-tions… and are still here. Logic says if some-thing has been around for that long, they have to be vital for our oceans.”

Through Shark Guardian, Brendon hopes to teach people to highly respect sharks and not fear them: “I want to get people excited

about sharks so they are willing to do every-thing they can to make sure sharks survive. For the sake of our oceans and our future, we need sharks, and we can make a differ-ence.”

Recently, Brendon’s team has launched the Shark Guardian International Student Shark Ambassador Program in which they train school students to become Junior Shark Experts. With the knowledge and tools pro-vided, students can give their own Shark Guardian presentations, arrange events, conduct fundraisers, and help organize educational trips and diving or snorkeling expeditions to see sharks and collect data for conservation.

Over the past three years, the Shark Guard-ian team has been visiting schools from Eu-rope to Australia. Through their outreach projects, each year, over 30,000 students

learn more about sharks and conservation. And the good news is that there are plans for expanding their reach even more!

Funding mainly comes though their online store where people who believe in their cause can buy Shark Guardian merchan-dise. All the sales go back to the charity to support their conservation work and edu-cational projects worldwide. Also, they ac-cept online donations from individuals and from the schools visited.

If you want to learn more about sharks, get inspired or get involved with shark conserva-tion and research, email Shark Guardian at [email protected]. Also visit their web-site – www.sharkguardian.org – and Facebook page – www.fb.com/SharkGuardianWorldWide – to find out if they are presenting in your area.


guide to...a

Phrom PhongDinosaurs, the prehistoric living crea-tures that existed on Earth 230 million years ago, have always left a great fas-cination to people all around the world, both the young and the old. Today, no time machine is needed to experience what it’s like to live with these majes-tic creatures since Dinosaur Planet (www.dinosaurplanet.net) was built in Bangkok; a cutting-edge entertain-ment attraction that brought these di-nosaurs back to life, just next to BTS Phrom Phong station.

But before entering the ancient world, do you know that there're so many great things to do around Phrom Phong area? Let's start our one-day exclusive adventure here!

What can be better than starting your morning with a walk under the refreshing atmosphere of a wide public park hidden in between Bang-kok’s towering skyscrapers? Ben-jasiri Park (the Queen’s Park) is a great escape from the buzzing city. It includes a circular path, where you can enjoy jogging and walking

Hungry from all the scenery, let's have our brunch at the EmQuartier, a luxurious shop-ping center standing tall on the side of Sukhumvit road. Out of so many Thai and International cuisines, my attention is caught by a small sushi bar on the ground floor. The menu is very tempting so let's lay our appe-tite here at 'Tenyuu Sushi Bar' (www.fb.com/TenyuuSushiBar). The restaurant serves premium quality Japanese dishes, mainly sushi and sashimi. I woke my taste buds up by the dish that

After the happy brunch, spend some more time around Emquartier’s food zone and let’s hunt for a des-sert to get our energies up for the rest of our adventure today! If you’re bored of ordi-nary ice-cream flavors like Va-nilla, Chocolate or Strawber-ry, Melon Story (www.fb.com/Melonstory-1693408357545695),

a tiny melon soft cream bar on the Ground Floor is ready to welcome you to try its Charcoal Melon Soft Cream or Melon Yogurt Soft Cream, with juicy melon pieces on top. It is just a right dessert choice for you because with each bite you will feel that it’s helping you to escape from the super hot weather outside!

around for fresh air. The large pond situated in the park's cent-er is a cozy home to a variety of friendly creatures. You can either sit around snapping great shots or have a private family picnic. Kids will enjoy themselves in a colorful playground space made clean and safe!

9.00 A.M.LATE MORNING, CATCHING FRESH AIR

11.00 A.M. BRUNCH TIME!

represents Thai-Japanese blends, Salmon Yum, spicy Salmon salad. The salmon bites served are very fresh, and the sourness of salad dressing is so mouthwatering! Followed the first appetizer, Golden Cheese Lava is up next! 5 sushi rolls are floating on the ocean of hot cheese! No matter what, cheese lovers shouldn’t miss this menu. Trust me.

1:00 P.M.SWEET AFTERNOON


After your energy is 100% charged, then a 5-minute walk from Em-Quartier will finally lead you to the highlight spot of this trip. Welcome to the Dinosaur Planet! Tickets can be purchased at the ticket booth on the day of visit, but I recommend that you book them online first be-cause besides getting a 15% dis-count from the online booking, you don’t need to waste your time queu-ing up under Bangkok’s scorching hot sun. Ticket price for adults is 600 THB, 400 THB for children under 140 centimeters height, and free for those under 90 centimeters. Are we all set now? Here we go!

First, let’s visit the so-called Dino-saur District to get to know more about the history of these creatures! We can learn about different dino-saur species, their evolutions, and observe their skeletons with your own eyes! All these are prepared with high multimedia technology, so you will be amazed by how real it looks like and feel that you are walk-ing in the real laboratory where new baby dinosaurs are about to meet the world! After a Dino Lab tour, you will step outside and meet with your favorite dinosaurs in Stars of Dino. These dinosaurs can move their heads and tails like they’re actually alive so careful with bumping your head! They may come and greet you with a surprise.

Spending enough time taking pho-tos with your dinosaur friends? Then it’s time to go up high on Dino Eye! On this giant wheel of 50-me-ter height, you can see the whole theme park from the skyview. If you take this ride in the late evening, you’ll will love the night view here.

Getting back to reality now, let’s take a walk along Phrom Phong street and see what awaits us in the area. There’re many lo-cal shops along both sides. You can get a foot massage, enjoy a

quick shopping and drop by at a community mall called ‘Rain Hill’ (www.rainhill47.com), filled with modern restaurants and cafe’ where you can sit there and chill your evening with the gang!

After an exhausting adventure at the Dinosaur planet, let’s head out now to explore more of Phrom Phone. Around this area there are lots of massage places, streetfood, local shops and cafe’s. Take a short walk and you’ll arrive at Soi 49. Further inside, you’ll see the korean restaurant, An-dong Jjimdak. The restaurant is very well known among Koreans

Walk back to BTS Phrom Phong Station, or if you want to explore the nightlife around Thonglor area, then walk straight to BTS Thonglor station instead.

Did you enjoy our adven-ture today? Keep coming back for more adven-tures like this as we tour you all around Bangkok’s best places!

Scan this QR code or go to magazine.foodpanda.co.th to check out more stories and reviews in foodpanda’s online magazine.

The ticket (THB 200) for Dino Eye can be bought inside near the entrance. After that is the Rap-tor X-Treme, an attraction you shouldn’t miss! You are on the mission to escape from velocirap-tor robots that are chasing you all around the place. It’s very exciting but you have to be patient since it can take up to 1-2 hours queu-ing. What a regret that another at-traction 4D Deep World has not opened yet and will be officially launched on May 1st. Here, you will be taken deep down to the Earth’s surface, and experience breathing-taking scenes that will make you scream!

I’m sure after all these thrills and excitement you’re hungry for snacks by now. Let’s fill our stom-achs with THB 40 Dino Waffle or a cute Dino Donut, specially baked to attract kids’ appetites. If you come here with kids, don’t forget to take them to Dino Farm where they can take a dinosaur ride. An extra THB100 ticket is needed for this zone. Before leav-ing the place, you shouldn’t miss The Great Volcano & The Extinc-tion Live Show but I recommend you find seats in advance since it’s going to be very crowded when the show is about to start. Dino-saur Warehouse, offering a wide range of souvenirs is waiting for you at the exit.

14.00 P.M.TIME TO MEET YOUR LONG LOST FRIENDS

17.00 P.M.WALK LIKE A LOCAL

living in Bangkok, and it serves authentic Korean dishes, making you feel like you’re having your meal in Myeongdong, South Korea. If you aren’t familiar with Korean food, no worries. The res-taurant owner will come right to your table and recommend signature dishes. They offer free WIFI and a parking lot as well. Great food and good service!

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Ever dreamt of getting a close taste to au-thentic french crepes in Bangkok? You can drop by one at Soi Langsuan and watch-fully search for a lovely two-storey house and there you’ll find Crepes & Co, ready to welcome you to the world of genuine, fresh french crepes.

Crepe & Co was founded in Sukhumvit Soi 12 in 1996 with Phillipe Bruttin’s great wish to bring the perfect french crepe to Bang-kok. Unfortunately, he passed away before seeing his business flourish, but his younger

brother, Serge, stepped in to build on the success. Having spent their holidays in Mo-rocco when still young, they also added Moroccan dishes to the menu to echo their beautiful childhood memory. After the lease of the original location expired in July 2012, the restaurant has been moved to Soi Lang-suan instead. It is hidden in a quiet corner that is a great escape from the hustles of Bangkok.

The main dining room is set on the ground floor but if you prefer to sit with fresh air, then step outside to the additional terrace with a tropical garden provided. In the back corner of Crepes & Co lies a bistro-style open kitchen, making you instantly feel like home. Want to enjoy your meal in a more privately romantic space? The restaurant also offers

the dining area upstairs in study room seat-ing which is the perfect choice for those who want to take their significant others to cel-ebrate their sweet moments.

While waiting for our appetite to be fully awake, let’s get to know more about what Moroccan cuisine is actually like. It is typically a mix of Mediterranean, Arabic, Andalusian and Berber cuisine. Morocco itself produces a large range of Mediterranean and tropical fruits and vegetables and even some tropical ones, with several common meats including beef, goat, mutton and lamb, camel, chicken and seafood. Moroccan dishes have their own unique flavorings of lemon pickle, cold-pressed, unrefined olive oil and dried fruits, giving them such distinguished and mouth-watering taste!

Mostly, a Moroccan lunch starts with a se-ries of hot and cold salads, then followed by a tagine or Dwaz, with bread served and eaten with every meal. After your appetite’s ready to get bigger, a lamb or chicken, and couscous topped with meat and vegetables are placed in front of you respectively. A cup sweet and fresh mint tea is usually served at the end to perfectly fulfill your meal.

Let’s start with light appetizers. I would rec-ommend trying their Cheese Rolls, deep-fried

rolls filled with ham and Gruyère cheese, and Moroccan Briouattes, triangles with beef, rice and cinnamon. These two dishes are popular starters most ordered at Crepes & Co.

Then, how about a bowl of fresh salad before starting your main dishes? Let’s see these two choices. One is the authentic Moroccan Salad. The big bowl is filled with marinated bell peppers and eggplant, couscous, black olives, tomato, onions, and extra virgin olive oil. The taste itself is very unique; it’s unlike other salad dishes I tried before. The other one gives you a completely different feel. It is the Swiss Salad, loaded with Gruyère cheese, apples and few nuts. For those who love eat-ing apples, you will be addicted to this one. The apple bites are so juicy and the Gruyère cheese surprisingly get along so well with it.

At Crepes & Co, they serve dishes that are not easily found around Bangkok so the place is really worth visiting. One of the dish-es I would highly recommend is the most

popular version Tagine Zitoun (Moroccan for olive), a slow-cooked stew of chicken and black olives preserved in lemon and saffron served with semolina couscous and Harissa sauce, a spicy Moroccan dip made with Piri-Piri chili peppers, tomatoes and paprika. The cinnamon pinch is added to highlight the cooked onion sweetness. The mixture be-tween the zest and pepper tastes blend flaw-lessly in your mouth, forming such a heav-enly blooming and playful Moroccan flavor. If you come here with children, no worries! The restaurant also offers a special set for kids, served in cute little plates.

Along with the refined Moroccan dishes, crepe lovers must be in love with a variety of premium French crepes loaded with your favorite fillings and toppings. Let’s go for

Crepes & Co


the Crepe Seafood Provencal, the perfect combination of prawn and squid pan fried in a tomato plus bittersweet wine drops. Once they are well cooked, the rich sauce is poured in the soft yellow French crepe. The thin wafer is then doubled over the sauce, making it look like a jumbo taco. The taste of the crepe itself is soft, and is a bit crispy from the outside, and when eaten together with high quality seasoned ingredients, the menu will become tastier than you’ve ever imagined!

Our meal won’t be perfect enough without something sweet in the end. Crepes & Co serve different sweet crepes ranging from basic Nutella Banana crepes comes with a big ice-cream scoop of your choice and creamy whipped cream on top to Crepe Cream Cheese, filled with the match be-tween homemade cream cheese, strawber-ry ice cream and a sweet and sour hot mixed berry sauce.

If you still don’t have any plan for tonight’s dinner, I suggest you give it a try. Experi-ence the real taste of Moroccan cuisines, and enjoy special fresh French crepes exclu-sively served only at Crepe & Co! Foodpan-da makes everything convenient for you, simply order thru the app or our website, and we’ll deliver these heavenly food to you in a snap.


By Dr. Paisan Vachatimanont , Neurologist, Neuroscience Center, Bumrungrad Hospital

What triggers a Migraine?

If you or someone you know suffers from mi-graines, you may have noticed that certain events or habits are more likely to trigger an attack. To help manage migraines, here is a list of several common triggers so that sufferers can actively avoid them.

Although doctors and scientists are still not able to pinpoint the exact neurological cause of a mi-graine, many migraine specialists do understand that there are a variety of stimuli that sufferers should stay away from to prevent future migraine attacks. These triggers include certain foods, food additives, and even the lack of food consump-tion; sounds, smells, and lights; medication use and abuse; stress, lack of sleep, and hormones.

What you eatCertain foods, or more specifically the additives and chemicals found in food, are commonly identified as migraines inducers. These include the artificial sweetener aspartame, the flavor en-hancer monosodium glutamate (MSG), nitrates (a type of preservative often found in preserved or processed meats), tyramine (often found in aged, pickled, smoked, cured, or fermented foods), and caffeine.

Restrictive eating such as dieting, fasting, skip-ping a meal (whether intentionally or not), as well as dehydration, may serve as migraine triggers. Low blood glucose levels and the lack of fluid

consumption can lead to headaches in even non-migraine sufferers, too.

MedicationSome medications, such as those that contain hormones (oral contraceptives) or those that widen blood vessels can cause migraines. Over-the-counter or prescribed medications used to control pain are often linked to migraines too, especially if used incorrectly.

Sensory stimuliLoud sounds, strong or strange smells, and bright or flickering lights can lead to migraine head-aches. In fact, these stimuli can cause headaches under intense or prolonged exposure, even in people who do not suffer from migraines. Noisy events that induce migraines include concerts, loud sports performances, or nearby building construction. Although strange smells can in-duce migraines, common scents such as perfume and cigarette smoke are frequently the culprits. Sunshine, whether the exposure is steady or spo-radic, can trigger migraines in some people as well.

StressStress, whether psychological or physical, has been reported to cause migraines. Stress-in-duced migraines can attack during or after at-tempting to meet an important deadline, com-muting in heavy traffic, or while working through

other personal stress. Strenuous activities such as heavy exercise can lead to migraines as well. Although regular exercise is important for your overall health, participating in a workout that is suddenly difficult or causes you to over-exert yourself can possibly trigger a migraine.

Listening to your triggersTriggers can occur hours before a migraine or immediately before, which is why it is challeng-ing for specialists to identify the exact cause. Triggers can also be complex in that more than one event or several events over a period of time result in a migraine. The threshold, or point at which someone experiences a migraine after exposure, is also unique to each patient and each situation.

However, being able to reduce the severity, fre-quency, and duration of migraines is a welcome relief for any migraine sufferer. Avoiding trig-gers such as those mentioned above is the first step to controlling this condition until more can be discovered about its causes.

Speak with a neurology specialist if you are ex-periencing debilitating migraines or are unable to find relief with your current routine. Special-ists can guide you in developing a plan that not only tracks your migraines to help determine possible triggers but will provide treatment that is right for you.


By Dr. Paisan Vachatimanont , Neurologist, Neuroscience Center, Bumrungrad Hospital

Understanding epilepsy

If you were witnessing someone in the middle of an epileptic seizure, would you know what to do? Understanding epilepsy, its dangers, symptoms, and how to offer first aid is the first step in being able to assist a person in need if the situation ever arises.

Epilepsy is a neurological disorder associated with abnormal electrical brain activity. It results in the loss of consciousness, unusual sensations, and muscle spasms due to a sensory interruption within the nerve cells of the brain.

Seizures and epilepsy are not the same thing, al-though the terms are commonly interchanged. A person may be diagnosed with epilepsy if they have experienced two or more seizures that are not linked to a treatable cause such as an infec-tion or fever. Seizures themselves are not neces-sarily a sign of epilepsy.

Why is epilepsy dangerous?

Epilepsy can be dangerous because severe at-tacks may cause brain damage – and repeated attacks in children can cause developmental de-lays. A person suffering from a seizure can stop breathing.

Generally, it is a person’s lack of awareness or consciousness during an epileptic seizure that makes doctors concerned.

During an epileptic seizure, a person is unable to make the necessary conscious decisions and ac-tions that will ultimately keep them out of dan-ger. Normal situations such as driving, eating, preparing food, or being in or around water can turn hazardous if a person loses awareness and muscle control. A seizure during these situations can lead to an accident, choking, cutting oneself, or drowning.

And while not immediately life threatening, epi-lepsy can also have a psychological impact on the person who suffers from it. A sufferer may feel self-conscious and therefore isolate themselves because of fear or embarrassment. This in turn affects their social relationships. If the sufferer is a child, he or she may be more likely to develop behavior issues or do poorly in school.

How to help someone experiencing an epileptic seizure

Epileptic seizures can result in sudden full body stiffness, muscle spasms, and head turning. Dur-

ing an attack, administer the following first aid:

• Stay calm; do not try to restrain or hold the person down• Clear the surrounding area and loosen any tight clothing• Remove any sharp or heavy objects from within the person’s reach• Have the person lay down flat and turn their head to the side; remove any objects near or inside the person’s mouth to prevent choking• Observe how long the seizure lasts, and if possible, take note of any symptoms that oc-curred immediately prior to and during the seizure• Have the person see the doctor immediately after a seizure; get medical help if the seizure lasts more than five minutes, or if the person does not regain consciousness

Not all seizures present with dramatic symp-toms. Some sufferers experience absence sei-zures, which are much more subtle and can be noted by a temporary unfocused look. In fact, absence seizures can easily go unnoticed for long periods of time, before being prop-erly identified.

Seeking medical treatment for epilepsy, even for mild seizures, will not only reduce the dan-gers of this disorder, it will also instill confi-dence in the person who suffers from it.

After an evaluation and diagnosis, medi-cal treatment can significantly reduce, if not eliminate, epileptic seizures.


Partly overshadowed from the north by Bangkok, from both a historical and touristic point of view, Samut Prakan is a province with a great history and ecosys-tem. It is mostly only known for its three main tourist attractions: the Ancient City (or Muang Boran), a huge cultural park and outdoor museum; Erawan Museum, a gi-gantic three-headed elephant statue; and the Crocodile Farm with its 100,000 crocodiles.

While all these destinations are definitely worth a visit, on your next day trip to Samut Prakan, also consider these three lesser-known attractions: Chulachom-klao Fort, Muang Boran Fish

Daytripping Off the Beaten Path in Samut PrakanB y V o i c u M i h n e a S i m a n d a n

While plans to make Phi Sua Samut Fort a more easily accessible tourist destination (as it’s actually an island in the Chao Phraya) are still being made, Chulachomklao Fort has long become a proper museum sporting weapons, a warship, and a majestic statue.

Located on Suksawat Road on the west bank of the river, Chulachom-klao Fort was built at the order of King Rama V, who wanted to strengthen

1Siam’s fortifications against the ex-pansionistic policy of Western colo-nial powers. Apart from restoring the ruins of existing forts, construction of a new fort started in 1884, and by 1893, Phra Chulachomklao Fort was finished.

The fort contains seven cannons, which are the original ones used in the Paknam Incident of 1893, when the Royal Thai Navy engaged the French Navy. Due to its inferior mili-

tary, Siam lost the Franco-Siamese War. After that, the cannons were never fired and were decommissioned in 1933. After the renovation of the fort and the con-struction of a statue of King Chulalong-korn on the site, the cannons were fired in 2003 to celebrate the 10th anniversary of the statue’s creation.

But, la pièce de résistance of the entire fort is an amazing warship belonging to the Royal Thai Navy, which, upon its de-commissioning in 1937, became an open-air museum. The HTMS Mae Klong is an escort vessel that saw action in World War II and was also used as a training ship for navy students until it was placed on the concrete pedestal at the fort in Samut Prakan.

The fort also has an air-conditioned museum that details the history of the French-Siamese conflict and makes a per-fect place to escape the scorching sun.

The fort is open for visits every day from 8 a.m. to 6 p.m., and admission is free. Bring a sun umbrella, as the place offers no shade respite!

Ponds, and Bang Pu Nature Center.

The history of Samut Prakan goes all the way back to the ancient Ayutthaya Kingdom of 14th to 18th centuries when it was established as a sea port. Situated at the mouth of Chao Phraya River and the Gulf of Thailand, Samut Prakan was a strategic location that needed to be well protected. This was achieved with the building of forts, moats, and walls and among the six forts that were constructed, only two are still standing today: Phi Sua Samut Fort and Phra Chulachomklao Fort.

Chulachomklao Fort

Bang Pu Nature Center


The 29 kilometers from Bangkok to Samut Prakan can be easily cov-ered by car via the expressway to-wards Samut Prakan or by public buses. Alternatively, you can take the BTS Skytrain to Bearing station, the current terminal station on the Sukhumvit Line, and from there, a taxi to your first destination.3

If you’re into bird watching, then Muang Boran Fish Ponds in Samut Prakan is the best place to experience a large variety of birds specific to this coastal area. There are literally hundreds of species of birds you can spy on, from collared kingfishers to spotted doves to Indian cormorants.

While the chances of spotting birds through your binoculars are high all year round, be-

On your return to Bangkok, also stop at Bang Pu Nature Educa-tion Center (sometimes spelled Bang Poo), an excellent conser-vation area managed by the Thai Navy. The center is a World Wild-life Fund (WWF) partner and has an excellent museum detailing the lifecycle of several species of birds that make this area of Sam-ut Prakan their home.

Apart from educating yourself, you can also explore the dense mangrove forest that flanks the shoreline. An elevated wooden plankway takes you through a maze of mangroves where, apart from birds, you can also spot among the trees small snakes, spiders, and the pla teen walking fish. There’s even an observation

tower that gives a stunning 360-degree panoramic view of the forest and sea.

A great activity for a family travelling with kids is the actual planting of mangrove saplings. As they become fully grown and a part of the larger man-grove forest, these trees will serve as a buffer zone between the sea and the land, thus pre-venting coastal erosion and will act as a natural wall against possible tsunamis.

2Muang Boran Fish Ponds

tween November and April, the birds are on their migration paths, so the chances of see-ing them are very high. Breeding birds can be seen during May and October, which is also a good time to visit as the birds change to colorful breeding plumages to attract their mates. Pho-tography amateurs and

people with high-resolution lenses will also find the place full of great photo opportunities.

As the name suggests, Muang Bo-ran Fish Ponds is in close vicinity to Muang Boran (Ancient City), but the site can be accessed only though a small residential area off Sukhum-vit Road. For a detailed map, access www.thaibirding.com. You can visit the place free of charge at any time during the day.

Bang Pu Nature Center


MANGO METRO’S 10-YEAR REUNION... #1

BANGKOK TRADERPage 26 Issue No. 1

THE ONLY MAGAZINE YOU NEED IN BANGKOK

By Matt [email protected]

“Kae Sa Luk”, may notbe the world’s mostrecognized Thai words,but a Bangkok companycalled The CarvingInstitute is trying tochange that. Kae SaLuk is the ancient artof Thai fruit andvegetable carving, andits beautiful creationsare only now beginningto appear in elaboratebanquetsand celebrationsaround the world.That’s largely due tothe efforts of TheCarving Institute, whoseaward-winning mastersteach age old Kae SaLuk skills to Chefs andaspiring artists fromcountries far andwide.

Traditionally the domain ofvillage artists who passed theirskills down through thegenerations, Kae Sa Luk was atone time considered to be adying art form. That is anythingbut the case today, as aworldwide renaissance of Thaifruit and vegetable carving iswell underway.

The founder of the CarvingInstitute is Larry Hertz, a formerNew Yorker who has lived inThailand for six years. He recallshis first reaction upon seeing awork of Kae Sa Luk:

“I saw the art form at a restaurantand I couldn’t believe howbeautiful it was. I took somephotos which I showed to peoplearound New York. These werepeople who’d seen everything,but they flipped when they sawKae Sa Luk. “I realized that there was a worldmarket for this, but that the Thaiartists weren’t promoting it.”

On a visit to Chatuchak market,Larry and his Thai wife, Laong,had the good fortune to meetDumrongsak Nirund, one of theworld’s leading Kae Sa Lukartists. Dumrongsak agreed tojoin them, and The Carving

Institute was born. In its shorthistory, the company has alreadyexperienced a number of majortriumphs. Dumrongsak recentlywon the Salon Culinaire’s 2006Gold Medal for fruit andvegetable carving and is now thereigning world champion. Larry’sown wife Laong came in with thesecond highest score.

That kind of prestige has led to agreat demand for The CarvingInstitute’s master instructors toteach their art. Many of theInstitute’s students are chefs andfood industry professionals whoapply their newfound skills to adda totally new dimension to foodpresentations. Larry cites theexample of a top-rated Michelinchef from California who travelsto The Carving Institute inBangkok once a year to brush upon his Kae Sa Luk skills.

Other students have used thespecialized knowledge to openfruit and vegetable carvingbusinesses in their homecountries. A large number of theInstitute’s Japanese students arenow teaching Kae Sa Luk inJapan.

But Larry emphatically points outthat you don’t have to be

involved in the food industry oreven artistically talented tobenefit from Kae Sa Luk training.Instruction is totally flexible, andcan range from a session ofseveral hours, to a whole day, aweek, a month, or however longit takes to become a Kae Sa Lukmaster.

Results come quickly: “Peoplethink this is difficult and can beslightly intimidated,” Larryexplains. “But within an hourthey’ve completed their ownbeautiful carvings, and theyrealize that it’s really very easy.

“Anybody can buy a souvenir,but when you take this uniqueThai skill home with you, that isreally special,” he adds.

Students will be happy to knowthat at least some of theircarvings will be able to travelback home with them. Inaddition to fruit and vegetablecarving,The

An Amazing Fusion of Art & Foodwww.carvinginstitute.com

CA

RV

ING

IN

STIT

UTE

carving_institute 8/11/06 10:16 Page 1


It’s hard to believe, but in 6 short months, this magazine will have been around for 10 years. We thought it might be fun if we took the next few issues to “flashback” to the first year. This article came all the way from Issue #1 of Bangkok Trader (the original name of the mag) in December 2006. Amazingly, the folks in the article are still around and doing their thing. Also, amazingly, we still have the computer files all the back to that first issue... and we still can’t figure out how they put this thing together! So we’re just sticking it in like the printers received and printed it a decade ago… in glorious black and white!

With a trip to India rapidlyapproaching, Larry is optimisticthat Thai fruit and vegetabledisplays could become a staple atIndian weddings. It’s easy tounderstand his enthusiasm,considering that Mumbaiexperiences 15,000 weddings oncertain days, and the mostexpensive wedding in history,with a price tag of over $70million, was recently held inFrance for an Indian couple.

Whether it’s a multi-million dollarwedding or a romantic dinner fortwo, glorious Kae Sa Luk carvingsmake any event extraordinarilyspecial.

Carving Institute also teachesintricate soap carving.

They will soon be expanding theircurriculum to offer courses inBanana Leaf folding, which notonly figures prominently in Kae SaLuk displays, but is alsoconsidered an art in itself.

There are also plans to teach thehighly-skilled preparation oftraditional Thai desserts.

The other main focus of theInstitute’s work is unleashing thefull creative powers of their world-class artists and creating showstopping displays.

While their carvings anddemonstrations have become afrequent sight at Bangkok’s finesthotels and restaurants, Larry islooking West – towards India –where he believes Kae Sa Luk isabout to be embraced like neverbefore.

The Carving Institute’s displays ata recent International Food andHospitality show in Bangkok werefawned over by visiting Indianwedding planners. Giganticweddings, some of which last upto four days, are the rage in India.

Page 27

Submit your FREE classified at [email protected]

For more information on the Carving Institute,

please visit www.carvinginstitute.com or

contact Larry Hertz at 087-902-3727 or

[email protected]

“Whether it’s a

multi-million

dollar wedding

or a romantic

dinner for two,

glorious Kae Sa

Luk carvings

make any event

extraordinarily

special.”

carving_institute 8/11/06 10:17 Page 2

The Carving Institute still lives on 10 years later in another incarnation, the Siam Carving Academy. You can find out more about them at www.siamcarvingacademy.com or at www.fb.com/Siam-Carving-Academy-105454152836271


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