Why did you decide to be a part of this film?
It’s because of Pee Tom (director Yuthalerd Sippapark). Plus the story is quite different from other films, and my character, Pong, is interesting—a deaf orphan gifted in kung fu.

Did you have to learn kung fu for the film?
I had to learn a bit, but I only took 3-4 classes because it wasn’t that necessary. It was simply the gestures, the ways of posing that were useful. And luckily the action in the script wasn’t too hard, so I did it all myself.

What is the difference between acting in a film and making a music album?
Acting in a film is a science that is quite similar to real life. It’s different from acting in a soap opera. And making an album is totally different from acting. A song is composed and created by me, while a film script is written and I am paid to perform the role. But I do love all the work I do.

What is the most difficult thing you have deal with?
There are parts of the film, where I have to really create a strong feeling. That feeling has to be there at that certain time, so I must have that mood before I come to act for the scene.

How do you keep the quality consistent with all your projects?
The quality will never be all the same. When I start to work, I have to be a new person. It is how I can make myself fresh and ready for every project all the time. Aimmarin Siritantitam

Soomjeed

What’s it like? A Thai fruit that is sour like a Thai lime but has the smell of an orange.
Tips: Use instead of lime in your favorite drink. Use just the juice or get all fancy and drop the whole lot in as the peel is edible.
We recommend: Bar Su’s newly launched cocktail, Goya, looks like a classic Mojito but the use of somjeed instead of lime gives it a new twist that goes with the brown sugar.

Ginger

What’s it like? An aromatic root used a lot in local cooking that adds heat and spice.
Tips: Leave slices of ginger in your choice of vodka for 2 weeks. Can replace normal vodka in your cocktail or be had as a shot.
We recommend: Bamboo Bar at The Oriental Hotel uses this kind of fermented vodka to create their signature Ginger Cosmopolitan, that comes topped with slices of fresh ginger giving it a strong fragrance.

Lemongrass

What’s it like? Thai herb used in traditional culinary adds aromatic scent.
Tips: Infused with vodka or simply muddle chopped pieces of a stick and put in your drink.
We recommend: Lycheegrass Collins at Soul Food Mahanakorn (56/10 Soi Thong Lor, 02-714-7708) lifts up your regular Tom Collins with lychee liquor and chopped lemongrass.

1.) Toi Gway Tiew Reua

Ratchawithi Soi 18, behind Wat Makok, 081-619-1925, 087-045-0073. Open 8:30am-5:30pm
At the very end of Ratchawithi Soi 18, there is a temple and a canal, next to which you’ll find this large restaurant selling boat noodles. Toi Gway Tiew Reua has been in operation for some 50 years, dating back to when boat noodles were actually still sold on boats for 50 satang. The menu includes namtok and tom yam broths, but the owner recommends the namtok moo (pork boat noodles). All are just B15 per bowl or B30 if you want to take them away in a bag. The soup of the namtok is rich and tasty with no need for flavoring. The restaurant is bustling at noon on weekdays, with customers ranging from office workers to doctors and nurses from the nearby Rajavithi Hospital, so plan accordingly.

2.) Kao Moo Daeng Pathom Lert Rod

Opposite Top Charoen eyeglasses shop, end of Soi Rangnam, 02-246-5482, 089-115-1012. Open 8.30am-2.30pm
This little stall is famous on this soi for its khao moo daeng (rice topped with roasted pork, crispy pork, Chinese sausage, hard boiled egg and gravy). Just make sure you get here early though, as they almost always sell out well in advance of their scheduled closing time. The gravy here is not a plain sweet sauce like other stalls—it’s a bit more complex and tastes slightly spicy. The stall also offers krapaw pla (fish maw soup) as a side dish. Everything is B35.

3.) Kanom Wan Rangnam

Outside Top Charoen eyeglasses shop, end of Soi Rangnam, 086-668-6925. Open Tue-Sun 7am-4pm
On Soi Rangnam, this is the go to place for Thai desserts. It’s been in this spot for almost 30 years and many loyal customers are willing to travel across town to buy some desserts to take home. There are many choices, but the owner and customers recommend the khao nieow moon (sweet sticky rice), which can be topped with durian, egg custard or mango. Other desserts include ruam mitr, bua loy (sweet noodles and balls in coconut milk), tua paep (steamed crepe with beans), and kanom mor gaeng (steamed cake). Everything here is B15-B20.

4.) Khao Man Gai Jae Wa

465/7 Ratchathewi Rd., Phaya Thai, opposite Center One, 02-640-9891. Open 9am-9pm
The khao man gai (Hainanese chicken rice) at Jae Wa restaurant has been around for only 15 years (a relative newbie in these parts), but there are already numerous press clippings hung on the wall including a page from a Japanese magazine and a Perb-Pisadarn certificate from the famous critic Mae Choy Nang Ram. One full dish comes with khao man gai and offal such as blood jelly and liver. The chicken meat is soft, the steamed rice is not too oily or sticky, and the sweet chili sauce isn’t too spicy. A regular dish is B35, while the special one is B50.

5.) Gway Jaab Nam Sai

Soi Rangnam, beside Sri Ayuthaya School, 02-642-5531. Open Mon-Sat 7am-5pm
This gway-jaab nam sai (noodles in broth) restaurant has been around for over 10 years. The gway jaab soup has a peppery spiciness and a rich garlicky aroma. Not for the faint of heart, a full order of gway jaab here includes pork maw, entrails, liver, heart, tongue, crispy pork and pork pieces. Unlike other places, the taste of the pork is sweetened by some pre-marinating. Each bowl is B35.