Handmade products we love.

Heimat Nature’s Table

Heimat (www.facebook.com/HeimatNaturesTable) takes its name from the German concept relating to attachment to the home. Everything here is gluten-free, dairy-free, refined sugar-free and absolutely organic—mimicking the diets of our caveman ancestors. They offer a variety of natural spreads like nut butters, sweet nut spreads, chocolate spreads, sunflower seed butter and honey, as well as organic coconut oil, coconut flower syrup and vanilla tapioca pearl pudding.

Chalong Bay Rum

Located on the southern coast of Phuket, Chalong Bay Rum (www.chalongbayrum.com) is produced by using 100% natural rum and pure Thai sugarcane juice, crafted using traditional French distillation methods—the result is an exquisite rum with fruity aromas. B320 for 330 ml. and B520 for 700 ml.
 

The Magic Alambic Rum

Founded in 2003, The Magic Alambic Rum distillery (www.rhumdistillerie.com) is run by a family in Koh Samui. Produced using fresh squeezed Thai sugarcane as opposed to yeast or molasses, it’s distilled in a special French alembic. They also offer natural flavors of pineapple, lemon, orange, and coconut rum. B380 for 330 ml. and B480 (coconut flavor) for 330 ml.

Goodfood4uBKK

These guys do a variety of delicious sauces, sides and spreads (from B160), like ratatouille, beetroot and chickpea and cauliflower and fennel. There are no artificial colors or preservatives, and they’re also trying to use locally-grown organic ingredients as much as possible. Another totally yummy treat is their scone with passion fruit. www.goodfood4ubkk.com.
 

Bon Appetit- la-Cuisine-de-Nathalie

Former chef Nathalie Sibade switched to doing home catering due to a desire to share what she loves to make in her own kitchen. The menu mainly consists of homemade French cuisine, jams and sourdough bread—all natural and without preservatives. Her ingredients are sourced from the local markets and royal projects, while the recipes have been passed down from her grandmother with only a few modern touches added. tinyurl.com/lt5wolw

CSA Munching Box

Run by Raitong Organics Farm, CSA Munching Box is a monthly subscription-based delivery of seasonal organic fresh fruit and vegetables. It’s all seasonal so you don’t know exactly what you’ll get. But don’t worry if you get vegetables you’re unfamiliar with, as they will attach a few helpful recipes to your basket. A one-month subscription is B2,000 plus a weekly delivery charge of B60. www.raitongorganicsfarm.com.

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Meet the foodie specialists recreating top global flavors right here in Bangkok. 

Got a taste for artisanal fare? Here are some more local handmade products we love.

Ekameth 'Tay' Witvasutti of Brave Roasters

 
Bangkok's hipsters know all about One Ounce for Onion, the fashion retailer turned café, and a lot of that is down to their roaster, Ekameth Witvasutti. He first caught our attention with his old brand, Taytay Coffee, which supplied the beans for top coffee shops like Casa Lapin and Gallery Drip Coffee and at pop-up events all over town. Tay is serious about his coffee, treating it as an artisanal tradition. He buys his beans directly from local farms and roasts them himself—and the result is one fine, flavorful brew.
 
 
What does it take to be a good coffee roaster?
I think what matters to be a good coffee roaster or any artisan is how well you can communicate with your customers. I don’t claim to be anything, I just know what I’m doing and I’m trying hard to help consumers understand the differences between beans of different regions, even different roasters. A true artisan is one who knows their product inside and out, and can broaden the minds of their customers.
 
Do you also follow the global coffee trends?
Yes. It’s like following a band you like: the more knowledge the better. Now, I’m concentrating a lot on suppliers for imported beans, as I’m unable to travel to countries like Ethiopia just yet. What’s also important is that customers follow the trends, too, to really keep us pushing forward.
 
What’s hot in the coffee world right now?
Other countries have already moved beyond the idea of a “third wave coffee culture.” They’re adapting this appreciation for handcrafted goods into their everyday life. These countries have many people who care about their coffee enough to demand high quality. Here in Thailand, we need more people who, even if they can’t talk about coffee seriously, simply crave a good cup of coffee. 
 
You studied music originally, is music still a part of your coffee life?
It plays a part. Both music and roasting are matters of interpretation. I’ve learned from every bag of beans I’ve ordered both locally and abroad. I’ve learned from every whiff and every color I’ve experienced. What I’m doing with beans reflects my personal taste in coffee. It’s simple: if you like my coffee, then we just have similar tastes.
 
Brave Roasters Coffee is available at One Ounce for Onion, Ekkamai Soi 12, 02-116-6076. Open daily 9am-5pm. www.facebook.com/braveroasters
 
 
Top Coffee Spots
 
 
Casa Lapin
The oh-so-trendy Casa Lapin (Thonglor Art Village [between Soi 17 and 19], 353, Sukhumvit Soi 55, Bangkok, 081-257-7920) now has three branches, but our heart still lies with the original hole-in-the-wall Thonglor branch, where chances are you’ll find coffee expert Surapan Tanta, who makes one of the best cups of coffee you’ll find in Bangkok. Coffee starts from B90.
 
 
Ceresia Coffee Roasters
Owned by a Venezuelan family, Ceresia (593/29-41 Sukhumvit Soi 33/1, 086-843-8235) sells single origin and original blended coffee sourced from a variety of farms worldwide, roasted in small batches on-site and rotated seasonally. Filter coffee at B95 or a flat white at B95.
 
 
Roots
Owner of Roast at Seenspace, Varatt Vichit-Vadakan, has now opened Roots (between Ekkamai sois 15 and 17, 088-190-5950), which is all about coffee. Take a seat at the rich dark wooden bar to pair an espresso with a croissant or try the cold drip. They also host a variety of coffee-related classes, too. 
 
 

Reinhard Matheis and Chanida Sitthikeson of Heaven on Cheese

 
Reinhard Matheis has been making cheese since 2008. He learned everything himself—from books, meeting with other artisan cheesemakers, and old-fashioned trial and error. Matheis has since settled in Nakhon Sawan, where he makes cheese using milk from a small local farm, claiming to never compromise on aging time to ensure the fullest flavors.
 
What makes artisanal cheese different from other kinds of cheese?
Reinhard: Artisanal cheese should be a handmade cheese crafted in a traditional way. Depending on the type of cheese, it is quite time-consuming but the result is far superior taste-wise compared to industrially manufactured cheese, which is usually a lot weaker in taste. This stabilized cheese never really matures, which is the reason why it tastes so weak.
 
What makes a good cheese?
It’s when you plan to just have a wedge of Camembert but you end up finishing the whole wheel. It’s that right combination of scent, texture and taste, which make a huge difference.
 
How should you store a cheese?
Refrigerate it at 3-5 degrees Celsius, leaving it in the original cheese wrap. You can also put it inside Tupperware so that the cheese does not absorb the taste of other food inside your fridge. 
 
 
Why do you make cheese?
We make cheese not because we have to or because we are seeking wealth—it’s passion that drives us. This combined with careful crafting, excellent ingredients and no shortcuts in production result in a tastier and generally better quality product than industrially manufactured cheese.
 
Heaven on Cheese products are available at The Dusit Gourmet (Dusit Thani Hotel) and Bangkok Baking Company (JW Marriott). It is served at Le Petit Zinc (Sukhumvit, 02-259-3033 and Yenakart, 02-249-5572) and Quince (Sukhumvit Soi 45). More info at www.heavenoncheese.com
 

 
Easy DIY Cheese at Home by Heaven on Cheese
 
Creamy Lemon Cheese
 
Ingredients :
1 liter of heavy cream
1 liter of milk
¼ cup of fresh squeezed lemon or lime
 
1. Heat heavy cream and milk in waterbath or double boiler to 85 degrees Celsius.
2. Add the lemon/lime juice and stir well.
3. Rest for 20 minutes.
4. Put the resulting curds in a cheesecloth-lined colander and drain.
5. Hang the cheesecloth with the ends tied up for 1-2 hours (or until the curds stop draining). You can add salt depending on taste.
6. Refrigerate and enjoy.
 

Michael Conkey of Conkey’s

 
Michael Conkey, the owner of a production house, also has a small bread business. You can only find Conkey's products in a select few restaurants, who love its perfect texture and delightful smell. You'll notice this bread's different the second you crack it open—the results of lots of experimenting.
 
It seems that farmer’s markets and small producers are popular right now.
It’s interesting, I’ve been here for about 20 years and things have changed a lot. Now you have guys like the Accidental Butcher, Joe Sloane and many good cheese makers in Pattaya. It’s something exciting and it goes to show that a lot of Thais don’t just eat soft breads, like many think.
 
 
"Artisan" is a bit of a buzz word today; what does it mean to you?
Anybody can call themselves an artisan. I think being one, though, means you make things carefully, much different to mass-produced products. It requires extensive training and a real understanding of your product. It’s a craft. It’s about making things beautifully with your hands. It’s a very intimate thing.
 
What makes your bread so delicious? 
We have been trying for so long to find the right balance, flavor and character in our bread. There are no chemicals added to help with this or to extend shelf life. We’re just doing it the right way, as much as we can. 
 
Where did you learn your recipes and techniques?
I took an intensive course in the US where I learned a lot about sourdough. Learning a recipe is one thing, but experience really makes it special. It’s about knowing how far you can push the limits of your bread, how long you should deal with the enzyme activity to develop a natural flavor and getting the perfect balance before baking it. The big commercial producers don’t worry about this. It’s too risky and not economical for them.
 
What should you look for in good bread?
The look isn’t everything for bread. Smell, acidity and texture are also important. It should have body. The best thing with good bread is when you combine it with another great artisanal product, like good olive oil, pepper and oregano, then the whole thing will be just perfect. 
 
For more information on Conkey’s bread, contact 089-166-6080. www.facebook.com/conkeysbakery
 
 
 

Jean-Philippe Arnaud Landry and Tom Kirk of Maison Jean Philippe

 
Jean Philippe is previously worked under a Maitre Artisan Boulanger (Master Craftsman Baker) whose bakery was just nominated for best bakery in France this year, and has been in operation since 1906. Together with his supportive business partner, Tom Kirk, the team bake daily and distribute to roughly 40 places in Bangkok. In order to keep to traditional French methods, they’ve had to customize their equipment, such as their stone oven, while paying special attention to little details like the couche (the cloth on which the bread is shaped) to the storage that control the bread's humidity.
 
Why do you make bread?
Jean-Philippe: It’s a creation. It feels like I’m creating something. Every day is different and so is my bread, too. 
 
What makes your bread different?
We could have done things differently, tried to find shortcuts but that’s not doing things the right way. We still treat our sourdough like a baby—doing it the traditional way. We still use our hands for almost everything, which is not the case with industrial bread. Ratios are important. It’s not rocket science but it’s still a science.
 
Is it challenging to find the right ingredients?
 
Everything here is sourdough-based and we have to deal with the humidity and temperature. We think we have a pretty good knowledge of flour. We use very fine ingredients, from dark rye to spelt flour and pure French butter, as Thailand still doesn’t have the specific types we need in order to make bread that meets our standards. 
 
What does “artisan” mean to you?
It’s become an overused word. You cannot just call yourself an artisan in France as it has a legal meaning. We think of “artisan” as a guild within which you have to abide by certain standards. What we’re doing here is just the same as we would do in France. 
 
What’s your most memorable moment?
We went to a place to discuss business and this guy who found out about our bread literally jumped up and hugged Jean-Philippe and thanked him for making real bread. We were surprised.
 
For more information on Maison Jean Philippe, contact 083-111-5557 or www.facebook.com/MaisonJeanPhilippe
 
 
How to make artisanal bread 
 
Ingredients:
• Good flour, preferably organic
• Salt
• Water 
• Sourdough starter (also called leavening)
 

1. Mix the starter with water, flour and salt. Let it rest. Don’t add sugar.

2. Over the course of three days, regularly shape and fold the dough. Because sourdough starter is much less powerful than industrial yeast, it takes a long time to make the bread rise.
 

3. Shape the dough.

4. Put it in the fridge for 15-30 hours to develop flavor and texture.

 

5. ake it in the oven for around 50 minutes on an oven-proof plate.

6. Enjoy.

 

Joe Sloane of Sloane’s

 
A few years ago, Joe Sloane quit his job as an executive chef at a five-star hotel’s steakhouse restaurant Bangkok to focus on his family and started making sausages in his backyard. Today, he’s got his own professional kitchen for handmade charcuterie spanning headcheese to blood sausage and his range of super-popular bangers. His products are not only full of flavor, but also ethical and sustainable.
 
How are you managing production on a much larger scale than before?
Everything is still handmade and the same as before. Our recipes haven’t changed. It’s just larger equipment. It’s still done slowly. A lot of industrial companies make their bacon in two days while ours takes two weeks. It’s carefully done, step by step.
 
Why is British charcuterie popular?
It’s actually very similar to the French style. Britain has many breeds of local pigs, so chefs can just order in whatever kind they want. In Thailand, your local pig is a wild boar—hairy and black, which is suitable for the weather, but people tend to think the pink ones are nicer and cleaner. Even though they’re raised free-range, the pink ones still need shade as they do get sunburned.
 
 
How can charcuterie be artisanal?
Do it properly with good quality meat and good cuts. It’s all about love, care and attention with a human touch; not just throwing in bits of meat. I use the shoulder part of the pig to make sausages it’s a good mix of fat and meat. Also, the idea of a happy pig is still important—that means no hormones and no antibiotics. It’s also the traditional British way to use the whole pig, from head to tail. 
 
Villa Market, Sukhumvit Soi 33, www.sloanes-sausages.com
 

 

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Known for their raucous live shows, Berlin-based electro-punk troupe Bonaparte are swinging by Bangkok as part of their Asia tour. BK caught up with the band’s much-traveled frontman Tobias Jundt ahead of their gig at Cosmic Café on Nov 25.

How was Bonaparte born?
Bonaparte's mother was feeling funny one day and she thought it was the tuna sandwich that she ate for lunch, but then she gave birth to a little pink-haired creature and realized what that funny feeling was: Bonaparte! That's how it all started. Oh, you mean the band? In 2006, I drove around Europe in a red rally car from the 60s with nothing but a guitar on the backseat. I was eventually stranded in Spain where I wrote a lot of songs. When I was invited to play in Berlin by the legendary Bar25, I needed a name, so I called the band Bonaparte! The project was only supposed to last for one night. But it was so much fun that we’ve kept it going for more than seven years now. From Berlin to Bangkok in 7 years—not bad!

How would you describe your sound?
Some say it is loud! I'd say it is a mixture of the energy of punk, the swing of jazz, the club affinity of Berlin electronic music, the message of folk music, the dripping love of soul and the tribal fire of native music. It is a mixture of everything that sticks after coming home from a journey. So, who knows how we will sound after this first visit to Asia? 

Would you describe your performances as concerts or cabaret?
I personally would not call them cabaret, no. I write songs, I perform them live with a band is the core explosion of everything. But I like to take along some friends who do not play instruments, so we started having dancers on stage–they call themselves "divas" and I guess because it is very visual I usually call it a "show." But we’ve also featured people reading a book or grilling sausages on stage. It is all a visual enhancement of the music. It should connect to all of your senses.

How can Bangkokians prepare for your show?
I think you should eat a lot of papayas for breakfast because on the night of the Bonaparte show you will sweat, sweat, sweat—and sweat! You could, of course, prepare by learning the lyrics to songs like "Too Much" but, most importantly, be there! Be there when we play our first ever show in Bangkok! We are very excited that you will have us.

What’s your favorite outfit for performing live?
I always wear the same shoes. For seven years now, I’ve only performed in my old white boxing shoes. I used to joke that the day I can't find old white boxing shoes anymore, I will have to stop performing as Bonaparte, but I don't think this would actually happen. As long as I have my shows and a guitar nothing can go wrong!

What's your first music memory?
I guess my mother playing the cembalo when I woke up on Sunday mornings as a child was quite magical. It's almost like what dying must be like, when you have done everything right in life and you arrive in heaven in a soft feather-bed and someone is serenading you. Sweet!

 

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Five-year-old women’s wear brand Asava is already in the major league, right up there with Disaya or Ek Thongprasert. Polpat Asavaprapha, 43, the founder, speaks of his journey, from heir of a wealthy family of car dealers to celebrated fashion designer.
I’m passive aggressive. I always knew what I truly wanted to do but my priority was doing my duty; being a good son to make my parents happy. 
 
Being born in a family with a big business [Toyota PS Enterprise] doesn’t give you much of a choice in life. Parents will just expect you to take care of the business after them. So in my case, it was really hard to change my way of life and become a designer.
 
I was chosen by fashion. I never felt I could live doing my family business. But the Thai fashion magazines at home drew me in. Soon, I was wandering around town looking for Vogue’s foreign editions. It all happened naturally.
 
Reading opened my world. It inspired me. It taught me that there are so many beautiful things out there, outside of the business world.
 
Everyone should explore. After working at an advertising agency for years, I made a big decision: I went to New York to explore what I wanted to do with my life. 
 
I sold everything, from my car to my home, to fund my trip to New York. My parents cut me off, just to test if I really was serious about fashion or if it was just a childish dream. I can proudly say that they are marvelous parents.
 
I couldn’t draw. And I didn’t have a portfolio to get into a fashion school. I sneaked back to Thailand and, luckily, I met Kru To [M.L. Jirathorn Jiraprawat] who taught me how to draw. I was so bad at it that he even said that I was never going to be a designer in this life. But he finally got me in. He helped me make a portfolio and I got into the Parson School of Design.
 
Everyone is born twice. First, you are born to this earth. Second, you are born spiritually. New York is where I was born spiritually. I finally got jobs in fashion, like being an intern at Marc Jacobs, a merchandiser at Giorgio Armani and a fashion director at Max Mara. I was living my dream.
 
Nothing is more important than your loved ones. After staying in the States for 10 years, I moved back to Thailand because my dad was severely ill. I was heartbroken when I came back because I really wanted to be living my dream in NYC. But choosing between my dad and my dream, I had no choice. So I finally came back and became the CEO of my parents’ company.
 
We all try to find the most comfortable place to live. We’re like a fish that tries to swim back to the waters it was born in. I finally quit the company after working there for three years and started doing my fashion brand, Asava, in 2008. 
 
I was just a crazy designer, doing a brand armed with only passion. But with every collection, we’re growing up, too. We learned lots of lessons in five years. Now, it’s still just the beginning of Asava.
 
There is no perfect time to start a business. No matter how prepared you are, there will always be obstacles. I love to try stuff out, do it wrong, learn from it and start over again right away. If you feel you’re ready, you can overcome anything.
 
I always relate to my designs. My new collection is from the feelings I got looking at the works of Roy Lichtenstein—a famous pop-art artist—when I viewed his paintings at the Tate Modern in London. Then I mixed in my love for New York, The Big Apple. 
 
The emerging middle class has accelerated Thailand’s fashion industry. We used to have only department stores and bespoke tailoring. When people have more money, they want to spend it to define their identity. That’s where Thai fashion brands can serve them.
 
We will never be a fashion city if we’re still solely a manufacturing country. Thailand doesn’t have any strong brands that can lead or change people’s lives internationally. Japan has Sony, Korea has Samsung. We need to create this, too. It must be a national policy to make it happen. 
 
People violate copyright because we [Thais] never create things that we’re proud of. 
 
Fashion is valuable when it tells a story to those who wear it. When I see a confident woman wearing my clothes to project her identity, her taste and the story of her life, that’s what I call successful fashion. It’s my biggest pride. 
 
Authentic beauty is what I strive for. Beautiful women are those who are comfortable with their own skin. I see women today who try to look beautiful by putting foreign objects on and in their bodies, like fake eyelashes, or injecting whitening chemicals. They all look alike. 
 
My greatest achievement would be seeing people benefit from what I’ve created. I have no wife, no kids, so I dedicate my life to fashion, to making others happy. I dream of creating an art museum, too, but that’s a bit too big for me to pull off right now.
 
Troubles keep you grounded. It reminds you that everything can happen and you can’t control it. Anyway, your troubles won’t be there forever. Just figure out how to live with them.
 
Any dream job without motivation is just that, a dream. I find out many kids have big dreams but they don’t have the passion to actually put it into practice it. 
 
The fashion industry is a tough game. How do you fight with big global brands? You need real passion.
 
You must have faith. No matter what happens, faith is what keeps you moving on.

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Nirut Krusuansombat is successfully breathing new life into the 600-year-old letterpress technique, where one manually arranges blocks carved with letters, covers them in ink and presses them down onto paper. Despite his background as digital designer for CNN.com in New York, where he worked for a decade, it’s this handcrafted technique which is getting him the attention of numerous clients and an invite to speak at the Bangkok International Typographic Symposium 2013.

How did you first discover letterpress printing?
My aunt owned a printing shop and, as a child, after school, I used to spend most of my time there. Seeing the process every day, I had always wanted to give it a try. But it only happened six years ago. My first piece of work was designing and printing my own wedding card, which I decided to create using a letterpress.
 
How does it compare to working digitally?
Sitting in front of the computer and clicking is boring. I prefer manual printing where I get to exercise my brain by doing the work step by step, right from mixing the color by myself to the cutting and printing. This helps me practice my patience and concentration. I control the machine instead of it controlling me.
 
Who are your customers?
There are two types. We have small businesses who still use old-style receipts that they fill in by hand. Those need to be printed with incremental numbers on them, which is actually hard to do by computer. The other group are those who come for the design, as we also do graphic design for business cards, greeting cards and wedding cards. But we don’t take all the customers who approach us. As you know, everything vintage is popular these days. So many people walk in and expect that they will get handcrafted products easily and for cheap. Well you can’t do that. The letterpress is an old way of printing and the metal letters used for printing are very limited. So I tend to look at this from an artistic perspective rather than making it commercial.
 
How difficult is letterpress printing?
You need to be extremely delicate in making it. You start from picking up the right fonts and then have to arrange them backwards without making any typos. Then you have to mix the color that you designed in the computer. It has to match and you have to paint it on the letter types by hand. Then you need put the mold in exactly the right position because when you print it in other colors, the colors must overlap perfectly. This work requires a lot of skill. I’ve learned to appreciate traditional printers a lot more.
 
Does this technique have a future?
It will probably be lost with time, even though these machines were considered high tech about 100 years ago. That’s no longer the case and the process is very difficult for people to follow, as it is 99 percent by hand. The biggest problem, though, it that there might be no more letter making factories in this country anymore. The only two factories I’ve known have shut down. Since I can’t find steel letter makers anymore, I’m now looking at creating wooden letters.

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Want to add some character to your place? These are the top shops for old-school odds and ends.

Casa Pagoda

This two-story building at the corner of Sukhumvit Soi 45 hints at its eclectic mix of home decor with its faded brick walls, unpainted floors and pipes that run all over the ceiling. Smaller decorative curios, nightstands and wooden chairs can be found on the first floor, while larger pieces like dining tables, chests of drawers in a distressed silver finish and industrial-chic leather couches take up the second floor.

Sukhumvit Soi 45, Sukhumvit Rd., 02-258-1917. Open daily 11am-8pm. www.casapagoda.com 

Haus 20 Design & Dine

This bar and restaurant down on Ramkamhaeng Road has already made its name for hosting the monthly Haus Are You gigs and being the new home for Goodcat parties. The other side of the business, though, comes from partner Natchaphan “Ae“ Pisarnkoskul's, passion for architecture and interior design. The third floor is packed with imported furniture for both rent and sale. There’s plenty of mid-20th century designers’ products like the 1950s George Nelson Swag desk and 1960s Vintage Eames Upholstered Shell office chair.    

62-64 Lad Phrao Soi 122 (Ramkhamhaeng 65). 085-162-2111. www.facebook.com/Haus20.Modern

Shades of Retro

Here’s another great option if you’re looking for a combined chill and vintage retail therapy session after dinner around Thonglor. Sip a bottle of beer while listening to music from all corners of the globe surrounded by old-school surfboards, Vespas and vintage pianos. Most of the collectibles are up for sale, too, with prices starting from B1,000.

Soi Thararom 2, between Thonglor Soi 18 and 20, 081-824-8011. Open daily 3pm-1am 

Y50

Even though the club on the second floor has been revamped as Moose, the original home décor outlet on the first floor is still running, with a second branch also in Ekkamai-Ramintra. Here, you’ll find 60s folding dining tables, an Ibkofoed Larsen wooden dining set, Borg Mogensen chairs and colorful iconic Egg Chairs by Arne Jacobsen. 

24 Ekkamai Soi 21, 02-711-5629. Open daily 9am-6pm. Ekkamai-Ramintra Outlet, 081-373-0980.

Tuba

This two-story pub, restaurant and art gallery's 70s-inspired oddball bric-a-brac is actually for sale, The place also serves up a nostalgic soundtrack, Thai-inter food along with draught Stella Artois, Hoegaarden and cocktails served in huge martini glasses. 

11-12 A, 34 Ekkamai Soi 21, 02-711-5500. Open daily 11-1am

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Refresh your own personal space with a glimpse inside the homes of four design devotees.

Inspired? Get the look with Best Shops for Retro Decor in Bangkok

 

You can’t deny industrial décor is in vogue right now. Over the past year, it seems that every other new café and restaurant has adopted the bare bricks, black steel and naked bulbs look. One of the venues to kick off the trend was the expansion of Casa Lapin [originally in Thonglor Art Village] to Sukhumvit Soi 49. Here, the Be Grey design team transformed an old shophouse into a hip yet homey loft-inspired café (it helps that they serve great coffee, too). The first two stories are still reserved for the coffee shop, but the fourth floor is now home to one the café’s partners and Be Grey designer, Nattaphat “Lux” Suriyakumphol. We paid Lux a visit and he told us more about why he went with a functional, industrial look for his 48-sq-meter home.

 
What came first, Casa Lapin or this house?
This building belongs to one of our partners and it used to be rented out as a tailor shop. When they moved out, I became attracted by the location and decided to move in, before we even had the idea of doing Casa Lapin on the first floor.     
 
What was your inspiration behind the design? 
We went with industrial because it matched the old exterior. It is an old building that we had to renovate, anyway. When we were playing around with the idea we realized that the place really went well with steel, bricks and unfinished walls—so we liked it more and more. And that’s not only for the café. I noticed that the walls on one side of the room were bare with just one coat of white paint, and it was beautiful, so I redid the others to resemble this, too. Actually, when I do design work for others, it doesn’t always end up in a specific style. We need to work in accordance with customer’s lifestyles and special requests, but I like to make things practical and not too conceptual. I find industrial is right for that.  
 
Speaking of design trends; what do you think is the next big thing? 
Interior design is a bit like fashion—things go out of style and eventually make a comeback. Actually, industrial has been in for a while. The style is all about matching it right. The concept and materials are classic, as opposed to other vintage decor themes that contain too many details that can go out of fashion any time. I think this trend will be in for a while yet; but like I said, you need to match it right.      
 
Where do you normally shop for furniture? 
I got this sofa made-to-order at Chanintr. I only just installed it. I got my drafting table at Casa Pagoda, while some random items I got at IKEA or flea markets. 
 
 
For you, what’s the most important part of designing a house? 
First, you have to know your lifestyle. Then it’s easy to let your daily activities design the space. For me, I don’t need a big bedroom because sometimes it takes me until 1am to get to sleep. I spend a lot of time in the morning to get ready, and that’s the reason the narrow walkway was designed to be all connected and ended up containing three-quarters of the room. The garden, too, was something I wanted to incorporate into my morning routine. Dividing the space this way means I can water the garden as I get dressed.  
 
Thanakorn “Ton” Sappakitkamjon, the architect and interior designer from Studio Mixo who just partnered up with friends to open What If Café and Design on Sukhumvit Soi 31, can call Bo.Lan Restaurant on Soi 24 his neighbor. His three-story 60-sq-meter townhouse is now also home to Ton’s small handmade leather workshop, Made By Anan, as well as his home up on the top floor. Ton took us on a tour of his industrial chic abode and also gave us some insight into his forthcoming projects.  
 

What was your original plan for this shophouse?

This three-story townhouse project has taken me over a year to build. After I decided to move out of my place in the Lumpini area, I was looking for somewhere to combine a café, office and house. Then I found this building owned by my friends’ parents, who just decided to lease it out. The first floor is planned to be a bike-friendly café, as I’m a bike lover myself. It will officially open in January next year. The second floor is now a temporary Made by Anan factory, as a partner and I are also building a permanent one in Trad province. Once operations are moved there, the floor will be turned into a weekend workshop. 
 
What’s the inspiration behind the décor?
Industrial design is the hottest trend at the moment and everyone is kind of doing it that way. For me, though, my fascination started with the film Closer (2004), in which Julia Robert plays a photographer who lives in a very nice New York loft house. Photography is one of my interests and the film really encouraged me to want a house like that. Plus, working in interior design helped me get my hands on a lot of rare decorative items, like the World War II-era lamp I got from Rod Fai Market or the navy military steel drawers that I got in an auction at the US Embassy. When it comes to my own space, even if you generally could call it “industrial,” I feel I’ve made it my own. 
 
What is the most enjoyable part about designing a home?
You can do what you want—that’s the first joy. Apart from that, designing this interior also let me try new things, like using steel as my headboard. Some people might warn you off things because they’re not the most practical, but you can still do it if you want. An open closet might get dusty, yeah, but that’s the trade-off for something that looks nice. See all those bricks on the wall? I’ve hardly ever seen anyone lay bricks vertically. I didn’t know if it would work at first but I wanted to try it anyway.       
 
Where do you normally shop?
I used to go to Rod Fai Market a lot but now since I have a good relationship with specific shop owners, it’s a lot easier to get stuff directly from them without having to visit the market all the time. Y50 is another place I like, as well as a bunch of other random places.     
 
 
For you, what’s the most important part of a house?
When I get to design a house for somebody else, I always tell them to invest in a good bed and sofa. But it all depends on the character and lifestyle of the person. For me, in this place, the living room is everything since I spend most of my time chilling and working here. 
 
 
On top of founding the Art House art school and working on many projects like the design of Parata Diamond, Chanchalad “Burne” Khanjanawong launched an innovative stationery brand, Grey Ray, for which he was recently awarded Designer of The Year 2013 by the Fine Arts Department. With his own 105-sq-meter apartment on Sukhumvit Soi 85, he has tried to fashion a space which combines his childhood memories of home and his passion for music. We sat down with Burne to talk about how he made his apartment a home.
 

 
Why did you decide to buy your own apartment and not a house?
I’ve loved to decorate my room since I was very young. Even when I lived with my big family and everyone had their own room, most people loved to hangout in my room anyway. Living in a house feels lonelier than in an apartment, if you’re staying alone. It’s like you expect someone to be in the room next to you. That’s why an apartment suits my needs better. And this apartment is quite cool: they let you look at the floor plan and change it before construction starts. So I was able to request a connecting terrace. 
 
You’re obviously really into old music memorabilia—why is that?
I was born in 1972 and by the late 70s, my parents had decorated the house in a hippie style, my dad had long hair and wore bell-bottom jeans, my grandparents worked as film dubbers using 35mm film for screenings. These are images I grew up with and they got me into music, art and design. When I got the chance to design my own space, I wanted it to show what I am all about. I wanted to create a room suited to music.
 
 
Where do you normally shop?
I get a lot of my vinyl from online shops (like www.thaigramophone.com) which sell both new and rare records and hold big sales from time to time. For furniture, I like Y50—that’s where I got the 1960s’ Eero Aarnio Ball Chairs. I also got some rare items from Talad Mued [Dark Market, next to Yaowarat] like this retro telephone, which still works.  
 
You studied architecture; what led you to start a stationery brand?
I was inspired by the book written by Farm Chok Chai owner Choke Bulakul, Chok Chuay Doey Prasobkarn, in which he said that his business model is not focused on horizontal growth but more on vertical expansion. Meaning that instead of creating more and more farms, he’d rather expand more businesses from within the original farm. I thought about my art school, Art House; maybe instead of opening more branches, I could invest in products that might help the school run better. That’s how Grey Ray and EE Defender: Pencil Cap came into being.
 
Are you still doing interior projects?
These last two years I’ve largely stopped. When you work on site, doing interiors is not about designing anymore; it’s more like communicating with people and meeting their demands, and sometimes that gets on your nerves. With my last work, for Parata Diamond, the owner is my junior from university, so I agreed to make an exception.        
 
What is your style when doing interiors for customers?
In general, I don’t have a fixed style, like we were taught to have in architecture school. I love to surprise people, if you can call that a style. Every design I do starts with the taste of who ever I’m designing for, and then I just try to exceed their expectations.  

Nestled in the old town, near Pichai intersection, Pichai Apartment is a three-story building that’s home to many writers, stylists and other creative types. The tenants’ easygoing character and the place’s lack of strict rules make it more like a community than a sterile apartment complex, and hence a welcoming place to live. Wuttikorn “Ong” Akkaratanasompop, the executive art director and production supervisor at the Visionary production house and guitarist for the band The Layers, just won a Baan Lae Suan Award earlier this year under the best design category for his room. We caught up with Ong to get the lowdown on how his passion for grunge informed his design.     

 
What was the inspiration behind your design?
Designing a house for me is like doing the display in front of a fashion store. I didn’t plan to have it look exactly like this, but I do like a certain style of furniture: mostly black or white, big wooden pieces with steel. Some of the pieces followed me from my old place. When I moved here, I simply had a look at the space and decided where each piece fitted best. Even if I move out, I imagine my new house wouldn’t be very different from this, depending on the room.  
 
You like made-to-order furniture. Why?
I work in an advertising company where things have to look perfect, life is always a rush and we can never wait for anything. For me, imperfections have their charm. The furniture I buy have their own stories; some are from secondhand shops with little scratches—but I don’t mind that. These items might take you time to find, but it’s worth it. it’s like finding your soulmate. Made-to-order furniture is similiar. You have this piece but you want to add a twist, so you have to wait for it. Sometimes it works out perfectly, other times it’s not exactly what you want but still acceptable. Like my steel bag-hanger: it’s taller than what I wanted. But it doesn’t matter.
 
Where do you normally shop?
Chatuchak Weekend Market and Rodfai Market, of course. These two are the only places to get really good and unique stuff at cheap prices. Rodfai Market is where I got this wooden table for the terrace, while the huge couch is from Casa Pagoda. But I don’t just go out to shop and buy things on the spot. I like to revisit the shop a couple of times before committing to buy something. When I visit the made-to-order shop, I talk to them like talking to a friend, sharing ideas on what I like and helping draft the pieces up. 
 
 
Your place is quite far from your office; why live here instead of a new condo by the BTS or somewhere closer to the city?
I love the neighborhood, basically. It’s like, I used to live in the Pinklao area when I studied at Silapakorn University and I stayed there for another four years after graduating. I got used to the peaceful life around here, where there’s a lot of greenery, even if you’re not at the park. The pace of life is a lot slower compared to in town. And as I’ve mentioned, my advertising job is all about rushing: the time you spend on the road is the only time you can be by yourself. For me it takes around 40 minutes to get to work; even then, bad traffic just means more time to listen to music!   

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Contemporary dancer Rachanikorn “Leng” Kaewdee, the winner of last year’s Thailand’s Got Talent, is set to bring back his acrobat performance Lang Ling (Nov 16-17), drawing inspiration from the Ramayana and featuring four female stars Katreeya English, Tanya Tanyares, Nook Sutthida and Ja Yossinee. Leng talks to BK about his new production, his interpretation of the Ramayana and what’s in store for audiences. 
The Aerialist was originally staged last year; how has it evolved?
Last time out, it was a duet, with just me and a musician. It’s a much bigger production this time, which allows us to expand the story and performance to another level. We are really lucky to be joined by four prominent actresses to make it even more interesting. It involves a lot of personal stories, too. I don’t want to spoil it, but for example, Katreeya English, whose father has been hospitalized, will play Nang Suwanmacha, the daughter of Tossakan, who enters a battle knowing he’ll lose. It kind of resembles her reality, this character who shares a similar situation. Of course, with acrobatics thrown in, too! 
 
What inspired you to mix a contemporary acrobat performance with the tale of the Ramayana?
I used to assume many roles and characters when I performed abroad with foreign dance companies, so I thought it would be a good idea to take on a story with links to Thai society. Also, considering it’s a story familiar to most Thai people, the show should really engage them and help them arrive at their own interpretation. For me, the Ramayana is a tale not really about war among giants, monkeys and humans, like people usually make it out to be. It’s self-reflection. Inside everyone, there are characters like Ravana, Phra Ram or Hanuman, which can appear under different situations. 
 
It’s your first big show and it also features four big guest stars; how was it working with them?
For an acrobatic performance, the preparations are pretty tough, especially for new performers. I know there’s a reason they are big actresses, yet their professionalism was far beyond my expectations. They are really focused, resilient and brave to step beyond their boundaries, as well as to portray their personal stories. Acting-wise I learned a lot from them, too. 
 
Do you have any tips to better appreciate the performance?
I think it’s fair to compare it to a new dish made from familiar ingredients, cooked and displayed in a new way. It’s a story you can definitely relate to, and not an extremely abstract one that is impossible to understand. Just come without expectations. 

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The son of a former finance minister, Takonkiet “Boy” Viravan, 47, made his own name as a successful TV soap opera director before realizing his dream of working in the theater. BK caught up with him ahead of the debut of his new musical based on the famous Thai novel, Luerd Kattiya (The Royal Blood), on stage this Nov 21, just as he announced his plans to take a Thai musical to Broadway.

I didn’t dream of being like my dad [Dr. Amnuay Viravan, leading economist and two-time finance minister]. As a kid, all I loved to do was watch lakorn (Thai soap operas) and movies. 
 
I was so nervous trying to convince him I wanted to change majors from economics to drama. I spoke non-stop for 15 minutes about why I needed to change. When I finished, he simply said “yes.” He told me that no matter what I study, I must be able to make a living with honesty and decency.
 
Theater is my first love. Studying in the US really enhanced this love for the entertainment industry. I watched everything, from TV series to major theater productions. I finally studied theater and continued to do my master’s in broadcasting.
 
Don’t be stubborn if the time isn’t right. I really wanted to start doing theater productions after I came back from the US, in 1990, but there was no market for it back then. So I started working on lakorn to pave the way to doing theater.
 
Theater and lakorn are totally different art forms. You never know what people are getting up to while watching lakorn, while with theater everyone likes to get dressed up and has to travel through bad traffic to watch the show. They are very focused on what you’re doing and expect the show to be awesome.
 
Lakorn can make people take a closer look at their reality. Luerd Kattiya reflects the fact that the country will be like what its leaders are like. So it depends on their vision to make the country happy. If the head of the country isn’t at peace, how can people be at peace.
 
Accepting the truth and being open-minded is the only way to elevate our entertainment industry. People complain that lakorn is always about a poor girl and some rich guy who we have no idea what he does for a living. But the truth is we can’t touch directly on so many issues because of the potential complaints. For example, if I came up with a scene from my own experience of a drunken cop trying to pick on me, do you think I’d be allowed to air that? No. The backlash from the police would be too much. 
 
Censorship isn’t just a case of blocking all the bad things from the media. Sometimes showing negative aspects of our society can teach people and open their minds about issues. If I hadn’t seen Nam Phu die from a heroin overdose in the film Nam Phu (1984), I wouldn’t be as scared of drugs as I am today. 
 
Sometimes I feel the censorship board just says no because they don’t want to get in trouble if they allow risky content to air. 
 
A thrilling musical requires certain elements such as well-defined characters, locations and a strong storyline. That’s why not all stories can be turned into musicals. But Luerd Kattiya is perfect. It’s like some fantasy wold that really let me use my imagination.
 
It’s really challenging to make a period play these days. We’re living in the modern world and it’s hard to make people understand some of the issues of the past. We have to find ways to sex it up. Just take a look at the film Snow White and the Huntsman: it’s the same old characters, just a different way of telling the story.
 
Imperfections are charming and make every stage play unique. 
 
Thai theater is in a much better state than when I started out a decade ago. People used to  think that theater wouldn’t be fun. Now everyone has learned to share their emotions through clapping, laughing and crying. 
 
The failure of my first movie, Kampaeng (The Wall, 1998), hit me so hard. I was carried away with the success of my lakorn and thought I could do just as well in film. But it’s a totally different art form. 
 
Art gives people hope. When I went into hiding in Switzerland after my movie flopped, I climbed to a summit in the Swiss Alps. While taking in the stunning view of the mountain, I heard the song “Climb Every Mountain,” from The Sound of Music, and it ignited my belief that I would reach my dream.  
 
Living without a dream must be terrifying. You can’t appreciate anything if you just live for another day. 
 
Having high hopes doesn’t mean you’re over-ambitious. It’s about balancing your reality with your dreams. 
 
Everyone is born with a duty. Always remind yourself to be responsible in your profession as you are also driving society.
 
Don’t ask what your profession can give you but how much you can give to your profession. 
 
Dedicate yourself to any work you do and then once you see the results you will know whether it’s the right work for you or not.

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Saran Chuichai, aka Aum Neko, a 20-year-old student from Thammasat University, has recently made headlines for posing seductively on the Pridi Panomyong statue, appearing on a poster simulating sex acts in uniform and wearing tube tops to university, all of which have stirred up debate both on campus and online. BK chatted with her as she joined a pack of red shirt activists rallying against the passing of the controversial amnesty bill.

Why do you like to act so provocatively? 

I don’t see it as provocative. It’s a way to bring people’s attention to the message that I want to communicate. Regarding the pose with the Pridi Panomyong statue at Thammasat University, I just wanted to remind people that Pridi would have wanted students to follow his principles, not simply worship him. That statue is just stone. The act was criticized by many, but I just used sex as a tool to communicate that uniforms are controlling our true identity. I quit Chulalongkorn University because they abused my fundamental human rights, forcing transgender students to wear male uniforms and cut their hair short. I couldn’t stand for that. Thammasat gave me the freedom to be who I am.

People say you only did it because you want to be famous.

That’s so untrue. Why would I put myself in a position where people are denouncing me and even cursing my family? I just want to raise awareness of the fact that people have the right to go against tradition and culture, which are often just concepts used to control people. 

Have you been threatened? 

Yes, a lot, but mostly on the internet, not in reality. I did have to run away once, though, after I saw a bunch of people walk towards me with a look of hatred. 

Why do you keep doing it?

I believe it’s a way of showing people that not everyone in society has to think the same way. We must learn to tolerate and accept one another so that we can live together without have to resort to violence.  

Why are you against this controversial amnesty bill?

This law is totally unfair for people who lost their lives. There was a massacre in 2010 and those who ordered the killings, Abhisit Vejjajiva and Suthep Tueksuban, will get away with it. Even Thaksin Shinawatra, I want him to be punished for his involvement in the killings in the South, the Krue Se Mosque incident and Tak Bai incident. This amnesty is unlawful as it’s against the human rights of the people who died. You can’t just forget that. It shows that Thai society just doesn’t learn from past mistakes. We had killings in 1973, 1976, 1992 and 2006, and, in all those incidents, ordinary people are always the biggest losers. I feel betrayed by the Pheu Thai Party. 

What’s next for you?

I will campaign to reduce gender discrimination, especially against transgenders. If we aren’t as pretty as Poy Trichada, then we are always treated as a joke, and that’s not right. I also dream to work in journalism to encourage people to understand this important issue. 

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