NATIONAL NEWS
Why did Chalerm’s son, Duang, return to Thailand as Mr. Happy Toilet?
a. The Mr. Happy job was already taken.
b. Everyone deserves a second chance, except people with no connections.
c. The appointment was meant as further humiliation
and punishment.
d. If you can get away with murder, you know a thing or two about cleaning up a shit-stained toilet bowl.

Who is most likely to bring peace to the South?
a. Duang Yubamrung.
b. UN Secretary General Ban Ki-Moon.
c. Barack Obama.
d. Sven Goran Eriksson.

Which of the following is the biggest threat to Thailand?
a. Stealth coups.
b. Gay doctors.
c. Jakrapob’s mouth.
d. Journalists.

A Japanese court found a Japanese contractor guilty of committing what crime in Thailand?
a. Digging water drainage tunnels to make Bangkok sink
even faster.
b. Offering cookie boxes to the BMA under Samak’s governorship.
c. Making plans to dig a tunnel bypassing the PAD protests.
d. Hiring sushi chefs from Isaan.

RESIGNATIONS
Why did Samak resign?
a. He asked one journalist too many times if they’d had bad sex.
b. His chronic tong sia was out of control.
a. He ordered the fire trucks that got Apirak fired.
b. His cooking show’s recipes contained too much plaa raa.

Why did Apirak resign?
a. He paid for the fire trucks Samak ordered.
b. He wanted to run again with a moustache and a motorbike to see if it makes any difference.
c. The election is the fun part.
d. He wanted to show that the BMA can do just fine without a governor.

Why did Noppadon Pattama resign from his position as interior minister?
a. He couldn’t find Thailand on a map.
b. He offered the Cambodians Pattaya in exchange for Preah Vihar.
c. He failed to secure the shooting of Tomb Raider III in Thailand.
d. He doesn’t read the documents he signs.

ELECTION FEVER
How did Obama win the presidential race?
a. A strong electoral base among farmers.
b. Support from the military.
c. Vote-buying.
d. Sarah Palin gave too many interviews.

Women’s hottest campaign trick this year:
a. Drowning your campaign manager.
b. Claiming foreign-policy expertise because your jangwat has a border with two foreign nations.
c. The color pink.
d. Divine intervention.

Men’s hottest campaign trick this year:
a. Motorcycles, moustaches and leather.
b. Pest control.
c. Snide remarks about colors.
d. Asking for World Heritage status for Bangna.

What is the most compelling reason to vote for ML Nattakorn Devakula as governor?
a. He won’t ban parking lots in condos.
b. He looks good in a bulletproof vest.
c. He will replace the BMA’s free bicycles with porters.
d. He will make Miss Thailand 2008’s award-winning Muay Thai outfit compulsory for female police officers.

SHOPPING
According to an ABAC survey, 87% of Thais are willing to?
a. Break the law for personal gain.
b. Steal relics from religious sites.
c. Cut to the front of taxi queues during 5pm rainstorms.
d. Eat something without knowing what it is, so long as it’s
deep-fried.

Why was the Shady Ranch, in Nevada, giving out US$300 cash vouchers?
a. Global warming is a lie.
b. Their prostitutes were that ugly.
c. Food vouchers cause riots.
d. You already forgot how much gas cost?

Somchai was filmed buying a fridge. What was all the hoopla about?
a. Refrigerators are bad for the ozone layer.
b. Four Mod were pissed off he wasn’t filmed showering.
c. He let his lady friend heave the fridge onto the pickup.
d. Even on weekends, he dresses like shit.

The recession was caused by?
a. Journalists hungry for a story.
b. The Swiss black hole machine.
c. The alcohol advertisement ban.
d. Capitalist pigs, dogs, die, die!

PROTESTS
PAD aunties with clappers showed love for their country by:
a. Destroying its tourism business.
b. Keeping their clothes on, unlike Girly Berry.
c. Cooking kao phad for tourists who just wanted to go home.
d. Keeping dirty pictures of Chamlong under their beds.

Which of the following did not result in calls for ­protest?
a. Bus fares not keeping up with the price of fuel.
b. Censorship under the Film and Video Act.
c. Saudi Arabian investors taking over the rice industry.
d. Jakrapob’s mouth.

How did one Iraqi journalist protest against George W. Bush’s policies in Iraq?
a. By pronouncing nuclear correctly.
b. By posting one more mashup of Dubya’s stupidest gaffes on YouTube.
c. By drinking Mecca Cola during a press conference.
d. By offering Bush a pair of fake leather sandals.

TRAVEL
Why was One-Two-Go grounded?
a. Phuket is overrated.
b. The cabin attendants weren’t cute enough.
c. To save on fuel.
d. What goes up must come down.

Why was there talk of moving the ASEAN to Chiang Mai?
a. Nicer weather.
b. It’s the capital of Thailand, dummy.
c. Katoey monks.
d. Pattaya was booked for a Russian dentists’ convention.

FILM
Which actor is being tipped to play Samak in an upcoming educational film on clean politics?
a. Ananda Everingham.
b. Nicky Pimp.
c. Jessica Biel.
d. Babe.

Why was the movie Children of the Dark banned by the TAT from the Bangkok International Film Festival?
a. It portrayed pedophiles in a negative light.
b. There were no foreign movies about Islam this year.
c. Everyone outside of Thailand had already seen it.
d. They thought it was directed by Tony Jaa.

Mario Maurer won Best Actor at several foreign film festivals. Why?
a. He’s a rare actor that can only be compared with Marlon Brando at his finest.
b. He’s cute.
c. Heath Ledger is dead.
d. Ananda Everingham really needs to limit himself to one movie a week, max.

Tony Jaa disappeared into the jungle because?
a. Someone spiked his Mekong.
b. He was upset gossip rags didn’t accuse him of sleeping with Thaksin.
c. He thought he’d get a speaking part in Ong Bak 2.
d. The elephants couldn’t act.

SPORT
Why did the three Thai footballers get their contracts cancelled by Manchester City?
a. They no longer had any PR value.
b. They refused to wai the new manager.
c. The new chairman prefers Brazilians.
d. Those weren’t contracts they signed but a treaty handing over Preah Vihar to Cambodia.

Why did Power Party MP Karun Hosakul kick Democrat MP Somkiat ­Pongpaibul?
a. Karun and Somkiat disagreed on who should be cast as Edward in Twilight.
b. Somkiat revealed that Mor Krit described Karun’s pecker as below average.
c. Karun is The Dragon Warrior we’ve all been waiting for.
d. Somkiat looks weak.

The Beijing Olympics were a success because?
a. The Dalai Lama secretly watched the synchronized swimming.
b. Manus brought back a medal.
c. Some Chinese athletes were old enough to have drivers licenses.
d. In Bangkok, we only lost one torch, and only for a day.

What is the new Thailand Football manager Peter Reid famous for?
a. Looking like a glum monkey.
b. Swearing, a lot.
c. Getting paid more than our Prime Minister (well, officially).
d. Signing a contract and then trying to get a new job.

FOOD
Thanks to China, “safe as milk” now means:
a. Goodbye, cruel world.
b. I hate kids.
c. These drugs are strong!
d. Hello, tong sia.

What was the big fuss about the cookie box Thaksin’s lawyer gave a court clerk?
a. The cookies were stale.
b. Someone had eaten all the cookies and replaced them with paper.
c. The box contained only B2 million.
d. The money was covered in sticky kanom crumbs.

Which of the following did the government warn people not to eat:
a. Nam tok muu.
b. The blood of a homosexual.
c. Anything Samak cooked.
d. Rice.

SCIENCE
What did Interior Minister Chalerm Yubamrung warn webmasters not to do?
a. Post information that may portray Thailand in a negative light.
b. Sell goods or services without collecting VAT.
c. Use too many plug-ins and complicated graphics.
d. Google his name.

The world did not end on Sep 10, 2008, because?
a. The press was lying about when the Swiss “black hole” experiment would take place.
b. God was waiting for the release of Ong Bak 3 to unleash his wrath.
c. The world will end when Thaksin returns.
d. We were already deep in a black hole.

MUSIC AND TELEVISION
By “Final Concert” Groove Riders meant:
a. Give us your money, right now.
b. Don’t believe a rock band, ever.
c. I need to make dad think I’m truly going to sell his crummy Toyotas.
d. We’ll see whether people actually like us live.

The soldier stationed in the deep South believed to have filmed Four Mod showering was?
a. Made a colonel and granted some well-earned R&R.
b. Starred in his own shower scene with his brothers-in-arms.
c. Spanked by Four Mod.
d. Forced to watch all 222 minutes of Citizen Juling on his mobile phone.

B-list manufactured pop group Girly Berry were enlisted to do what?
a. Act as personal trainers for all the fat cats in the new government.
b. Show Karun (the PM who got kicked) what it’s like to get his ass whupped
by women.
c. Convince confused young men not to get castrated.
e. Songkran T&A!

Television producers and advertising agency representatives say that they need more than eight minutes per hour of television to promote?
a. Self-sufficiency.
b. Real Viagra.
c. Children’s snacks.
d. Careers in advertising.

TRENDSPOTTING

Dining
Split Personality Restaurants
Is it because businessmen can’t agree on a single cuisine these days or just that food courts have changed our eating habits? Whatever the reason, more restaurants are following in oldies Mes Amis and Sarah Jane’s footsteps by offering two (or more) cuisines. No, we’re not talking fusion, we mean separate menus and sometimes even separate kitchens, all served in the same dining room so you and your date can dine on treats from two different continents. Terra Roku (Grande Millennium) does Japanese and Italian, for example, but Zense is taking this to uber-schizo levels with four restaurants on the premises: Gianni (Italian), Red (Indian), White Café (Thai) and Kikusui (Japanese).

Italian is the New French
This is one that has been creeping up on us for a while, ever since Nicolas Joanny left Le Vendome for Singapore, last year. Italian cuisine is clearly winning the battle for Bangkokians’ hearts when going head to head with its French counterpart. You just need to look at the changes taking place this year. Ma Maison at Nai Lert Park switched to Italian food becoming “La Dolce Vita at Ma Maison Restaurant of Nai Lert Park.” Mes Amis Cafe ditched most of its French menu and replaced it with Chinese and Italian dishes. And our sources claim Reflexions and D-Sens were very quiet even before the Suvarnabhumi mess. So be warned, you’d better grab your fix of Gallic gastronomy while you still can.

Film
Hollywood remakes of Thai films
Fed up with ripping off Japanese horror flicks and as an alternative to simply creating endless sequels, this year, Hollywood uncovered a new source for movie material, Thailand. That’s right—they looked to us, which is flattering, but we soon came to regret the attention. Let’s start with the shocking Bangkok Dangerous in which Nicholas Cage continued to prove that he has lost all touch with reality, and the art of acting. He even requested the Pang brothers modify the 1999 original to make the deaf-mute hitman’s role a speaking part. Not a wise move. As for directors Banjong Pisanthanakun and Sopon Sukdapisit, they didn’t get to remake their 2004 hit, Shutter, perhaps the best scary movie in Thai cinema history. The US remake was handed over to z-list J-horror director Masayuki Ochiai who turned Shutter into a big piece of crap. Go Hollywood!

Travel
travel IS THE NEW FUR
The big new trend in travel for 2008 was, ironically, not where or when but, Should I travel? Motivated by eco-concerns (like the carbon footprint of that flight to London), the question became even more pressing with the closure of Suvarnabhumi. What do we get for our travel conscious troubles? A neologism, “staycation,” which means a vacation spent at home. Ugh.

Designer Travel
Going somewhere because you actually give a rat’s ass about your destination is so 2007. People now go to hotels to check out the actual hotel. It does kind of make sense. After all, the world is growing more and more uniform by the minute: “Oh, great, shopping in Singapore. Oh but wait, it looks just like Paragon.” Take Cha-Am. It ain’t much compared to Hua Hin but Thai architect Duangrit Bunnag’s Alila Cha-Am single-handedly put the second-class resort town back on the map with a Barcelona Pavilion meets Alice in Wonderland experience. The year’s other design sensation was in Chiang Mai’s v. “The High Resort” has a very natural feel with its curvaceous shapes and generous use of wood, black marble and water hyacinth.

Fashion
Headbands
Caps, berets, trilby’s—they all became slightly old hat this year, especially among 17-year-old girls hanging out at Siam Square. Instead the headwear of choice was the sparkly super thin headband. They would argue that these silly strips of cloth are style statements. We would argue that they are just shoelaces with a bit of glitter stuck on them.
Gladiator Shoes
This trend came with the royal stamp of approval, quite literally as Princess Sirivannavari Mahidol featured these strappy sandals as a prominent feature of her collection at the Paris Fashion Week. Indeed, everyone from Jimmy Choo to Burberry brought out their own version of this fierce looking footwear, filling our sidewalks with warrior women and conjuring up images of Roman orgies. Unfortunately the desire to top off the look by donning a skimpy toga didn’t quite catch on, well except in the BK office.

Tech
Touch Screen phones
We’ve been waiting for this ever since The Minority Report came out. Released mid-2007, the iPhone was long a loner in our keyboard-filled existence. 2008 finally gave us the chance to control more and more of the world through our little pinky finger—cue maniacal laughter. Megalomania aside, this year saw every phone company worth its salt, from Samsung to Nokia, bring out their caress-sensitive screen. We love competition but the iPhone still has the best fishing game. Keep trying, guys.

Netbooks
Someone finally realized that 17” screens and cramming in every desktop function out there was not the only path for laptops. Maybe it was the fear of being compared to PDAs, which might have been around a while but still can’t compete with a proper comp (and are now just being replaced by smart phones). Which is why we all welcomed the arrival of the netbook in 2008. These lightweight, low cost babies are cute and practical alternatives to the weight and expense of a laptop. At last, we’re no longer tied to our office desk and can spend our time sipping lattes in Starbucks pretending to work while we secretly eye up the cuties, browse email, watch porn and play games online.

It’s All In The Hands
Use your hands to roll the tea leaves into a very tight round shape.

It’s Gettin’ Hot In Here
Boil your water. Place your tea leaves into a pot and pour the boiling water. Let it steep for a minute, then rinse out the water.

Second Time Around
Before going for the second infusion, shake your wet tea leaves around the pot, open the cover and just breathe in the aroma. Pour in the boiling water, but, this time, let it sit for only two seconds.

Tea Time
Pour your tea into a cup and enjoy.

Let’s Do It Again
You can reuse the leaves multiple times, just make sure that it isn’t sitting in water. Oolong leaves can be reused five times, green tea leaves twice and pu’er up to 10 times.

Choose Wisely
Get your tea leaves and paraphernalia at these places:

Ong’s Tea
4/F, Siam Discovery, Rama 1 Rd., 02-658-0445. Open daily 10am-10pm. Original branch at 63 Bumrung Muang Rd., 02-222-1748. Open Mon-Sat 8am-6pm.

Erawan Tea Room
2/F, Erawan Bangkok, 02-254-1234. Open daily 10am-10pm.

The Oriental Shop
G/F, Siam Paragon, Rama 1 Rd., 02-610-9845/6. Open daily 10am-10pm.

B@S

B/F Novotel Siam Square, Siam Square Soi 6, Rama 1 Rd., 02-209-8888. Open daily 6pm-2am. BTS Siam.
When you’re shopping around Siam and you want to rest those heels, head to the Novotel and order yourself a beer while hovering around huge pool tables. They have a band to liven up the atmosphere every evening. You can always take occasional breaks between shooting balls and rubbing shoulders with the city’s dancing queens.

Pool 13

The Trendy Condominium, 10/22 Sukhumvit Soi 13, 02-168-7168. Open daily 11am-late. BTS Nana.
This pool lounge dishes out Italian meals rather than pub food and it offers a pick up service for those loitering around the neighboring sois on Sukhumvit. They have a selection of four small tables and one big one. You can also lounge on their soft sofas between hits and catch glimpses of your favorite sports personality on their plasma screens. They also have wifi.

Rack’em Up

Royal City Avenue (RCA), 21/115-17 Soi Soonvijai, Rama 9 Rd., 02-641-5223. Open daily 7pm-2am.
If you’re on the sacred grounds of RCA and you can’t stand the sight of big crowds or crazy house and hip hop music, you can conveniently step a few doors down to Rack’em Up. As the name suggests, they are big bawlers when it comes to the game. Sixteen tables sprawled across three stories to be exact, and a handful of hisos among the regulars. Make reservations on weekends or competition days, it’s a pretty hot spot.

Sin Club

18 Sukhumvit Soi 4, Raja Complex, don’t bother calling. Open daily 6pm-late. BTS Ploenchit.
Down sinful Soi 4 is the Sin Club. However, the name can be a little misleading, because the only sinful thing you might be caught doing there (well, at least that’s what we want to believe) is not being able to hit the ball in the socket. They hold regular competitions in this three-story structure. You work your way from one end of the hall and battle it out until you reach the raised platform where the biggies play: hard.

A brainchild of the Bangkok Metropolitan Administration (BMA), Ministry of Culture’s Office of Contemporary Art and Culture and The Art Market Artists Society, the Bangkok Art Market is held in front of the highly-anticipated Bangkok Art and Culture Center (Pathumwan intersection, BTS National Stadium) every Fri-Sun, 4-9pm, through Sep 28.

The Art Market project first started in 2004 on Chao Fah Road. “We wanted the art market to serve as a platform for local artists to showcase their work. The feedback has been positive so we decided to join hands with the BMA to arrange another art market at the BACC before it is officially launched in September,” says cultural officer Boonseup Klippeng of the BMA Contemporary Art and Culture office.

On our last visit, the Bangkok Art Market was far from happening as there were more artists than visitors. But the organizers still have high hopes of attracting more people to the art space. “From paintings to jewelry and photography, we have around 50 well-established artists taking turns exhibiting their works every week. You can also have your portrait sketched in 15 minutes or shop for some handmade products from students,” says Boonseup. “On stage, there are various performances from miming to traditional Thai dancing.”

Looking for a free space to display your works? You can easily bring your resume and portfolio and fill in an application at the registration booth at the front of the art market. If your work passes the muster, the organizers will soon get back to you. “Creativity is what we are looking for,” hints Boonseup.

You can also check out the original art market at the National Gallery every weekend, 9am-4:30pm. For more information, contact the Office of Contemporary Art and Culture (02-422-8828/9, www.ocac.go.th).

Bamblu

171 Sukumvit 63, 02-711-5589. Open Tue-Sun 6pm-1am.
Bamblu in Ekkamai is the newest hot and happening Sunday chill out spot especially if you enjoy live music. The two-story venue has house bands rotating on a weekly basis playing everything from jazz to pop rock music. Be sure to check out the scene on Sunday and return again on Monday night for their open-mic night and don’t forget to grab some yummy food while you’re at it.

Globe

23/F, Centara Grand at CentralWorld, Rama 1 Rd., 02- 100-1234. Open daily 5pm-1am. BTS Siam.
This newly opened earthy toned lounge at the Centara Hotel is a convenient choice for all of you Sunday shoppers. When you’re done walking up and down CentralWorld, head up to Globe and seat yourself on their white beach-like chairs on their patio. Chill out to some easy listening house and order a selection of their special Sunday night “muddling” fruity concoctions.

Sky Beach

Rooftop, Fantasia Wedding Center, 582/23-24 Ekkamai Rd., 08-1899-8987. Open Tue-Thu 6pm-2am, Fri-Sun 4pm-late.
It’s like going to beach except you’re hanging out in the middle of Ekkamai. Head over there in your shorts and flip flops, grab a white cushion and make conversation with the European owners with a beer in hand. Get there just before sunset, that way you can enjoy a pretty view as well.

Tuba

34 Ekamai Soi 21, Sukhumvit Rd., 02-711-5500. Open daily 11am-midnight.
In the middle of bustling Ekkamai stands chilled out Tuba, which is a three-in-one: gallery, bar and furniture shop. This two-story restaurant serves up good food and a selection of cocktails for a reasonable price. Finish your week in true Sunday style and head there with your groupies for a HBO movie marathon on their big flat screen TV.

The Bangkok Queen Saovabha Institute and Snake Farm is home to a variety of cobras, pythons, vipers, and many more of these reptiles. Visit them between 11am-2:30pm on weekdays and watch the trained staff as they extract venom from these “misunderstood” creatures, to produce anti-venom serum. They also have an informative slideshow presentation to explain the process. If you want the action up close and personal, you’re encouraged to have a stroll down their breeding and holding areas—of course, at your own risk.

Welcome diners, to our annual Restaurant Issue. This year we’ve highlighted 40 of our favorite places to eat. We chose them by digging through our notes, reviews, blog entries and photographs from the last year and combined them with our best food memories. We also consulted various experts, spoke to chefs and revisited a bellyful of venues over the past few months.

What we’ve tried to do is compile a list of places where you can get a great meal, places that have raised the bar or continue to maintain a high standard of quality and/or places that are somehow special.

Now let’s be clear: These are 40 of Bangkok’s best restaurants—but they’re not Bangkok’s best 40 restaurants. We’re good at what we do—and we’re better at it than any other publication in town (fight! fight! fight!)—but we’re not Michelin, either.

This list is subjective, and far from definitive. We’re sure there are a number of good restaurants that are not on this list that we’ve never been to—and probably more than a few we’ve never even heard of. It’s not perfect, but it’s honest, and if it helps you with your dining choices (or provides you with some entertaining reading), then we will have done our job.

We don’t expect you to agree with us every time. Your experience may not be the same as ours. If it isn’t, or if you agree or disagree with us, or if you have suggestions or other comments, we in vite you to post them on our website (www.aziacity.com/bk, where you can comment on all of our restaurant reviews—or any other story, such as this one) or email us at [email protected].

Here are a few other points:

• Yes, we originally said 50, but we’d rather be safe than sorry.
• Remember: Restaurants have good and bad nights
• Prices change, chefs change, your tastes change.
• It’s just food.

Nuttaporn Srisirirungsimakul / Food Editor

Arirang

The name is common among Korean establishments, but this Arirang is far from common. Where most Korean barbecue restaurants are smoky, greasy, cacophonous affairs with service straight out of Pyongyang, at this bright and modern venue you’ll enjoy not just delicious but also beautifully presented cuisine made with top quality ingredients. Traditional favorites like zesty bibimbap and delicate salt-to-your-own-taste chicken ginseng herbal soup aside, grilled meat is the focus. The portions are small, but the beef here is terrific, and sauces are simple, as they should be with such prime meat. The charcoal grills built into the tables are ably attended to by waitresses with the dexterity of doctors (but better bedside manner), and, thanks to a super ventilation system, you won’t go home smelling like your dinner. Starters: B200+; mains: B300+; meat (for grilling): B200+. Corkage: B300.
1/F Sukhumvit Plaza, Sukhumvit Soi 12, 02-653-0177/8

Akiyoshi

It’s worth braving the long queues, surly receptionists (and management) and impatient naew servers for the unlimited thinly sliced, juicy meat, some of it so marbled with fat that it practically melts in your mouth, plus accompaniments like noodles, tofu and veggies and excellent sauce for dipping. The quality of the ingredients is amazing considering the price: B360 for their version of “shabu shabu” (in a pot filled with soup broth) or “sukiyaki” (in a shallow pan)—or both ways for B400—per person. You’ll be thirsty, of course: Mon-Thu all-you-can-guzzle beer and sake is just B199 more. Three things to remember: book in advance—the waiting area is hell; show up on time or you’ll likely lose your table; and never, ever order off the a la carte menu. Especially the garlic fried rice.
1521/1 Sukhumvit Rd., Taisin Square Bldg., 02-714-0791, 02-381-2267

Alex’s

With a slick menu that reflects Australia’s diverse cultural heritage, Alex’s dishes up sophisticated bistro food to a mostly Sukhumvit crowd of expats and inter Thais. Highlights include Mediterranean “tapas,” barbecued imported steaks, and “Lighter Style” mains that combine refreshing salads with hearty grilled meats. Starters: B100+; pasta: B300+; mains: B400+; desserts: B300+. Corkage: B400.
253/2 Sukhumvit Soi 31, 02-258-6919

Anotai

How many restaurants have you visited lately that also host flower arrangement classes and have on-site yoga studios? Named after its Cordon Bleu-educated owner, this intimate eatery is heaven on earth for the health-conscious. Cast aside any preconceived notions you might have about bland earthy-crunchy vegetarian food. The organic vegetarian dishes served up at Anotai are packed with flavor, such as crispy deep-fried tofu with tangy dressing. Even the brown rice, which can be dry and boring if not properly cooked, is tender and flavorful. End with the sinfully rich warm banana cake with vanilla ice cream. Note: No credit cards. Starters: B110; mains: B100+; desserts: B80+; tea: B85.
976/17 Rim Klong Samsen Rd., Soi Rama 9 Hospital, 02-641-5366

Le Beaulieu

Le Beaulieu is modest in size but cost a small fortune to build, with its magnificent cathedral-like foyer/bar, intimate sky blue ceiling-ed dining room with original art hanging from the walls and gleaming show kitchen visible through a wall of glass. The menu is similarly ambitious and grand, featuring bold French dishes with a Mediterranean slant made with the finest imported ingredients money can buy. At the helm is Chef Herve Frerard, a talented perfectionist who anxiously watches diners through that huge glass window. Eating here is easy (if you can afford it), but, like the décor, a lot of work goes into creating such intense and concentrated flavors. Signature dishes include grilled scallops with a sea urchin emulsion, slow-cooked veal cheeks and exquisite artichoke cream soup. For dessert, the kitchen does superb soufflés and chocolate fondant. Starters B400+; mains: B500+; desserts: B300+. Corkage: B500.
Sofitel Residence, 50 Sukhumvit Soi 19, 02-204-2004

Bei Otto

Head to Bangkok’s premier German restaurant, which is actually a complex that includes a bar and bakery, and join blond-haired diners for a taste and feel of old Deutschland: pretzels and beer, wiener schnitzel, farmer sausages, pig “knuckles,” smoked, pickled pork chops and potatoes and cabbage prepared in every imaginable way. Depending on whether you love or hate big parties, look out for their annual Oktoberfest. Starters: B150+; mains: B250+; desserts: B70+. Corkage B300.
1 Sukhumvit Soi 20, 02-262-0892, www.beiotto.com

Bel Guardo

We weren’t exactly thrilled when Marco Cammarata and his partners decided to open his restaurant in Siam Paragon, but if any chef is worth making a trip to the mall for, it’s Marco. Only 37, he is one of Bangkok’s most talented culinary artists, able to create stunning dishes with bright, perfectly balanced flavors and exquisite presentation. The setting—cool and minimalist with glass walls on three sides, a long open kitchen and a second-floor wine bar—is an ideal canvas for his dishes, which are based on classic recipes but have the benefit of modern techniques. Though he might not look (or act) it, Marco knows how to be subtle, which really comes out when he’s working with delicate leaves, fruit, herbs and oils. A native of Torino, he also makes some of the most delicious risotto you’ll taste anywhere. Starters: B300+; pastas: B300-500; mains: B500+; desserts: B250+. Corkage: B500.
991 Siam Paragon Center, S15, G/F Siam Paragon, 02-610-9380/-1. www.belguardo.com

Biscotti

It’s the buzz as much as the food that makes Biscotti one of our favorites. The Tony Chi design is still handsome after all these years, and the service, even when the restaurant is full, is justifiably legendary. The current chef, Canilo Aiassa, is from Piedmont, so he’s a whiz at risotto. Nice gnocchi, too. Starters: B260+; mains: B350+; desserts: B150+. Corkage: B500.
Four Seasons Hotel, Bangkok, 155 Ratchadamri Rd., 02-255-5443

Chesa

At Bangkok’s best Swiss restaurant, the food is as reliable as a Swiss watch. In a converted house decorated in red and white (which matches the uniforms of the waitresses), mostly European diners dip into traditional fondues and bite into a satisfying assortment of grilled and braised meats. Justifiably famous is Chesa’s roasted venison served with pears, cranberries and walnuts and several side dishes: tangy red cabbage, slightly browned homemade spaetzle, thick gravy, mushrooms and Brussels sprouts with bacon. Of course you can also get your schnitzel and raclette but also trout from the Royal Projects, pastas, salads and salmon tatare. Starters: B100-500; mains: B400+; desserts: B100-300. Corkage: B500 (B900 for spirits).
5 Sukhumvit Soi 20, 02-261-6650. www.chesa-swiss.com

Chote Chitr

This out-of-the-way wooden shophouse restaurant has become something of a Bangkok institution in recent years, having been written up in a number of major international newspapers and magazines. Owner Auntie Tim does triple duty as cook, cashier and server, while her beloved (and amiable) lap dogs stand constant guard over the place and often surprise uninitiated diners—especially when one jumps on a table. What you can also expect from this six-table joint is consistently delicious, inexpensive (B30-150) and authentic Thai dishes with an often flawless blending of sweet and sour flavors and a subtle herbal spiciness. With over 300 dishes on the menu, there are bound to be some misfires, but there are many more hits than misses. Don’t miss legendary mee krob and yum thua phuu (angle bean salad).
46 Phraeng Phutorn, Tanao Rd., 02-221-4082

Crepes & Co.

This long-standing Bangkok favorite makes the list for its brunches. The bad news: It’s almost impossible to find a parking space or to nab a table here on weekends. If you’re likely to feel irked by this, or by family units and their ubiquitous and often highly vocal offspring, this is not your cup of tea. The good news: You can order crepes in any form you fancy, from appetizers to savory mains to desserts, along with apple cider or pitchers of sangria (to calm your nerves). The friendly waitstaff are more than happy to serve you as you nosh your way through a selection of freshly baked breads and pastries as well as yogurts, cereals, eggs toast and 100 kinds of tea. Starters: B125-210; mains: B140+; desserts: B130+. Corkage: B250.
18/1 Sukhumvit Soi 12, 02-653-3990-1, www.crepes.co.th

Cy’an

Cy’an’s charms are many: the sunny Mediterranean mood that turns cool and sophisticated at dusk, dining-conducive lounge music, friendly staff and high-art dishes prepared with some of the city’s highest quality ingredients. Chef Daniel Moran is still finding his way a bit after stepping in to fill Amanda Gale’s huge shoes (she got a promotion), but Cy’an is still one of the best restaurants in the city—and without question the most overlooked of Bangkok’s top venues. The kitchen particularly excels when it comes to lighter starters, in which the true flavors of the ingredients shine through. The raw snapper with ginger, citrus, avocado oil, fennel and flowers is superb. You won’t get away cheaply, but you won’t feel cheated, either. Set lunches are a great option: B580 for a two-course, B680 for three. Starters: B300+; mains: B400+; desserts: B200+. Corkage: B700 for wines, B1,200 for spirits.
The Metropolitan Bangkok, 27 South Sathorn Rd., 02-625-3388

Ember

While its chic original is housed in Singapore’s funky nouveau-retro Hotel 1929, the Bangkok offshoot is as stylish as an ice cream parlor. Fortunately, the food far transcends the lame atmosphere. Ember is an ace with seafood—particularly fish, serving up terrific dishes like crispy pan-fried snapper or Chilean seabass with truffle-yuzu butter sauce. Portions are small and prices high, though, so don’t come here when you’re starving. (But you can always skip starters and fill up on complimentary baskets of delicious naan.) Or take advantage of Ember’s luxe set lunch (B345 for two courses, B370 for three). Starters: B200+; mains: B400+; desserts: B200+. Corkage: B300.
99/11-12 Lang Suan Balcony, Ploenchit Rd., 02-652-2086

Gianni Ristorante

Open for business for more than 11 years now, Gianni Ristorante is an institution. If there is a flaw, it might be the setting—in terms of design, there’s an extremely high standard for Italian restaurants here, after all. But the priority for Gianni Favro is the food, not fashion, and on most nights he’s running a packed house (so reservations are a good idea). The menu is more “homestyle” than haute cuisine, but following a bit of empire building, Chef Gianni is back in the kitchen full-time again. He’s returned with a newfound passion and joy for cooking, and his creative juices are flowing. See what he does with Wagyu beef cheeks—slow-cooking them at low temperature and served in an Amarone sauce with glazed vegetables— or sardines, which are draped over grilled white polenta and dressed with pickled onions, pinenuts, raisins, microgreens and a balsamic reduction. Even mainstays like fritto misto and cannelloni feel “new.” The food has always been flawless, but this year look to Gianni to raise the bar even higher. Starters B300+; pastas: B300+; mains: B400+; desserts: B200+. Corkage: B300 (B500 for spirits).
34/1 Soi Tonson, 02-252-1619

Great American Rib

Following a traumatic experience, we advise you to avoid the hamburgers, but otherwise we’re huge fans of the food—southern-style ribs, steaks, nachos, curly fries, jalapeno corn bread, pulled pork and “butt-kickin’” chicken—at this backyard-barbecue eatery, which is much more stylish (“cute,” even) than you would expect. Eating in the air-conditioned area is not much fun, so dine elsewhere on especially hot days. Starters: B95+; mains: B300+; desserts: B75+. Corkage: B300.
33 Sukhumvit Soi 36 (Soi Napasup), 02-258-5942, 02-661-3801, www.greatrib.com

Greenhouse

We agree that this venue seems a bit out of place here. And in fact we’re talking about two outlets. We sit in the Greenhouse, which has an Asian menu that includes tasty congee and noodle dishes, and order sandwiches from the Garden Court Restaurant, which is located downstairs but a bit too far from natural light. Nowhere else in town can you enjoy a bowl of joke alongside a sandwich as perfect as their awesome Brown Bread Reuben. Starters: B60+; pastas: B200+; mains: B200+; desserts: B120+. Corkage: B600 (B1,200 for spirits).
The Landmark Bangkok, 138 Sukhumvit Rd., 02-254-0404

Indigo

Kitted out as a charming colonial home, the setting alone makes Indigo worth a visit. (We especially like its garden tables, weather-and mosquito-permitting.) French specialties, from a textbook cheese soufflé to yummy escargot, are impressive; and there’s a good selection of wine by the glass at wallet-friendly prices. The best items by far are from their butcher shop: various patés, rillette and saucisson and their amazing cuts of local beef—veal, steak tartar and huge cote de boeuf for two (or three). Starters: B190+; mains: B390+; desserts: B190+. Corkage: B400.
6 Soi Convent, Silom Rd., 02-235-3268

Indus

Indus is unique among Indian restaurants in Bangkok in that as much attention is paid to the atmosphere and service, which is outstanding, as to the food. It’s a beautiful setting—multiple rooms in the restaurant, cool lounge and expansive patio and yard—for a meal of northern Indian food made without yucky stuff like MSG and ghee. Some have dubbed it “India Lite,” but there is no shortage of Indian patrons dining here on any given night. Snack on Indies Fries, tikka and samosas washed down with Kingfisher beer, then move on to herbal curries and daal. Starters: B120+; mains: B260+; desserts: B100+. Corkage: B400+.
971 Sukhumvit Soi 26, 02-258-4900

Je-Ngor

There are now 13 branches of this well-regarded seafood establishment, though the two-building original on Siphraya Road is still the best. The décor is a bit aged with pale green walls and big, round family-style tables, and you’ll still see waiters crossing the busy street with food, but you don’t go to Je-Ngor for the atmosphere. Go instead for fresh, well-prepared seafood like stir-fried crab with black pepper sauce and charcoal-grilled salt-coated sea bass. At dinner, you’ll want to call ahead for a table. Starters: B100+; mains: B300+; desserts: B50+. No corkage.
541/9 Soi Charoenkrung 39 (New Road), Si Phraya Rd., 02-235-8537, 02-234-8275, www.jengor-seafoods.com

Keyaki

The Pan Pacific’s 22nd floor Japanese outlet really feels like Japan. Not only is the décor reminiscent of some 1990s (or even 1980s) luxury Tokyo hotel, the food also has a real “Japanese taste.” This is one reason why the restaurant is not all that popular: Many non-Japanese would find the food bland and boring, and the kaiseki-ryori style of cooking that it specializes in is particularly understated. Keyaki doesn’t try to be stylish or hip—no models nights—which is just the way we like it. Teppanyaki sets B400-1,000; bento boxes: B500-1,600; set lunches: B300-700. Corkage: B350 (B800 for spirits).
Pan Pacific Bangkok, 952 Rama 4 Rd., 02-632-9000, www.panpacific.com

Kuppa

If you’re looking for something in the way of a culinary adventure, you are better off elsewhere. If it’s comfort and consistency that you seek, Kuppa fits the bill. This airy loft is the place to see and be seen and is a favorite lunchtime spot for young executives, embassy wives and the hiso set. The menu has changed very little over the years; beef short ribs and Thai sirloin served with jaew sauce and sticky rice are our firm favorites. Dessert is definitely a high point. The blueberry cheesecake and hot fudge brownies are worth a special trip. Starters: B150+; mains: B250+; desserts: B100+. Corkage: B400.
39 Sukhumvit Soi 16, 02-663-0495

Lim Kwong Meng

The bare-bones décor and furious shouting from the kitchen at this unassuming two-story shophouse can easily scare away any couple looking for a romantic rendezvous. Your visiting friends might also be intimidated by the moody servers who hardly speak English. But if you are in for consistently good Chinese food replete with some Thai oomph and tasty seafood fare plucked fresh from the sea, here is the place. Suckling pig and steamed crab are musts. It’s a good idea to snatch a table downstairs, which doubles as the living room of the owner and her family, so that you’d be in earshot of better-informed staff. No credit cards. Starters: B100+; mains: B200+; desserts: B40+. No corkage.
294 Chula Soi 15, Rama 4 Rd., 02-215-4171, 02-215-4260

Lord Jim’s

At night, with its expansive views of the Chao Phraya River, the setting is wonderful, the service is impeccable and the Brazilian jazz duo creates a pleasant aural backdrop. But we include the aquatic-themed Lord Jim’s more for its peerless buffet brunch than its dinner menu. Starters: B750+; mains: B950+; desserts: B450+. Corkage: B1,000.
The Oriental Bangkok, 48 Oriental Avenue, 02-659-9000

Nanjya Monjya

Prices are at first glance on the high side, and the portions are tiny. But most of the clients at this Bangkok outlet of the Japanese chain are Japanese businessmen with expense accounts. If you can afford it, Nanjya Monjya offers high-quality ingredients, pleasant atmosphere and helpful service by jean-clad waitresses. Teppanyaki is the focus here, but you won’t see grinning cooks flipping your dinner in the air, nor will you hear occasional bursts of applause from the diners—they’re too serious for that. What makes Nanjya Monjya really special is their monjyayaki, a lighter take on okonomyaki (a.k.a. “Japanese pizza). A warning: Small tables and big grills means don’t wear your best shirt. Starters: B160+; mains: B200+. Corkage: B500 (B800 for spirits).
Ascott Bangkok Sathorn, 187 South Sathorn Rd., 02-676-7190-1

New York Steakhouse

The competition is fierce among Bangkok’s steakhouses, and to be honest we don’t find them all that different: Sinatra; martinis; gorgeous waitresses; meat from at least four different countries; tableside Caesar salad and steak tartar; and sides you pay extra for that are inevitably disappointing. But for an over-the-top experience, there’s nothing quite like NY, with its huge handlebar platters and knives, oversized chairs at tables that are so close you can’t help pause when the couple next to you are talking, and a stuffiness that’s more Monaco than Manhattan. The steaks are pretty good, too. Starters: B300-1,000; mains: B500-2,200; sides B100+. Corkage: B500.
JW Marriott Bangkok, 4 Sukhumvit Soi 2, 02-656-7700

Le Normandie

The Oriental Hotel’s showcase restaurant needs no introduction. For years it has set the standard for service and cuisine, an it’s the place for well-off elites to close business deals, pop the question, or celebrate anniversaries. Dinner can easily break the bank, especially if you’re drinking (their) wine. For those on a budget, take advantage of Le Normandie’s little-publicized annual summer (through September 30) degustation menus. They’re a steal at B1,000 net for lunch and B1,900 net for dinner—with a free bottle of wine for you and your date. Starters: B800+, mains: B2,000+; desserts: B450+. Corkage: B1,000.
The Oriental Bangkok, 48 Oriental Ave., 02-659-9000

Pen Restaurant

Time has stopped at Pen. The tables and chairs made of dark wood have been there for decades, as have the mirrored walls, the hanging objets d’art made from stained glass and covered with gold-colored leaf and the plastic flowers. The menu is basically the same, though it’s a continuing commitment to sourcing quality ingredients—mostly seafood—as much as it is to cooking skill that make Pen such a great restaurant. It’s all about the food here, which is why trendy young Thais can only be found here when they’re dragged along by their wealthy Chinese-Thai parents. Our favorites include a spicy herbal beef soup, fried parrotfish, sea asparagus and crab baked in glass noodles, then wrap things up with mango and sticky rice or sesame balls in ginger. Starters: B100+; mains: B200+; desserts: B50+. No corkage.
2068/4 Chan Rd., 02-287-2907, 02-286-7061

Royal India

Tucked away in a back alley off Chakrapet road in Pahurat, Royal India’s faux brick walls, cramped tables and harsh lighting are hardly inviting to the uninitiated. Yet for years the restaurant has been serving some of the most consistently delicious no-frills Northern Indian food in Bangkok. The murgh malai, chicken in a heavily spiced sauce of yogurt and cream is a stand out, as is the chicken tikka masala. Vegetarians fear not: there is plenty of rabbit food on the menu as well. If you’re an okra fan, go for the perfectly spiced bindi. Freshly made naan, chapatis, puris and the like are in the offing as well. Starters: B70+; mains: B170+; desserts: B25+. No corkage.
392/1 Chakrapet Rd.., 02-221-6565

Scoozi Pizzeria

Scoozi has scored with a winning formula of pizzas and pastas, reasonable prices and courteous service. Though not the most authentic in town, high marks go to its consistently good pizzas and good-value pastas. There are over 30 kinds of pizza on offer, with a combination of tangy sauce, excellent cheese, premium toppings and smoky crust. Appetizers: B40-300; mains: B200+. Corkage: B300.
Fenix Thonglor Bldg., near Thonglor Soi 1, 02-391-5113, www.scoozipizza.com

Shahrazad

Brave your way through late-night vendors, foreigners in Islamic and African attire, and wafts of sweet-smelling shisha and you’ll find Shahrazad. It’s hard to miss actually as there will be lamb carcasses hanging on hooks in front and a display case full of animal parts. The atmosphere is informal and the decor is nothing to write home about, except for maybe the waitresses in hijabs. The menu can be perplexing, so usually we stick to tried-and-true staples like hoummos (pureed chickpeas with sesame seed paste), mutabbal (pureed eggplant with sesame seed paste) and freshly baked naan. Anything lamb here is also excellent. Starters: B80+; mains: B80+; desserts: B70+.
6/8 Sukhumvit Soi 3/1, 02-254-7392-3, 02-251-3666

Shan

Named after the Mandarin word for food, Shan brings together Japanese aesthetics and bold Mongolian tastes to create Bangkok’s best Chinese hot pot. The setting is a bit odd with a piano at one end of the dining room and a corner of what looks like a Chinese herbal shop at the other, but the food is terrific. You can order a la carte, but the trick is to go with sets (B500 for lunch, B900 for dinner) that include everything from tasty bite-sized starters, a plate of stuff you dump in the pot, a basket of veggies, to desserts and coffee. Two kinds of soup—“spicy” and “non-spicy”—bubble away in a divided hot pot like the yin and yang of broth, and eliminate the need for sauce. Yes, they are that good. Corkage: B300.
United Tower, Thonglor Soi 17, 02-712-6612-4

Shunbo

Japanese salarymen in the know head to this discreet eatery for its excellent food that is priced far lower than you might expect. They usually head for a private room, while we prefer the dark and stark downstairs dining area. With a combination of premium ingredients, skilled preparation (sometimes in unexpected ways), and exquisite presentation, simple Japanese dishes are brillantly whipped up and elevated above the cheap and common. Don’t miss the grilled saba, which is cooked with a blowtorch at your table. Absolutely amazing. Appetizers: B150+; mains: B150+; desserts: B150+. Corkage B500.
33/5 Sukhumvit Soi 11, 02-254-5885

Tapas Café

This new, shophouse-wide eatery has quickly attracted a loyal following with its authentic Spanish cuisine, wines and sherries served in a comfy and lively setting. The young Spanish chef has done an admirable job of adjusting to local ingredients while keeping the overall standard relatively high. Must-try dishes include Manchego cheese, platters of sliced meats and garlicky prawns. The menu changes regularly, so keep your fingers crossed lest your favorite Most dishes are B150. Corkage: B400.
Sukhumvit Soi 11, 02-651-2941, www.tapasiarestaurants.com

Tsu

Tsu’s Chef Akihiro Izumi is a loud, biker-loving, hotdog-eating giant of a man who can’t drink a drop of sake (it’s tequila or nothing). He also presides over one of Bangok’s most Wallpaper*-worthy Japanese restaurants that serves some of the best sushi you’ll eat anywhere. Where other venues in Thailand order through the same few seafood suppliers, JW Marriott’s status as a licensed importer gives Chef Aki access to truly superior ingredients. He even has the phone numbers of fishmongers in Tokyo’s Tsukiji Market and rings them regularly for tales about the freshest cuts. Quality like this doesn’t come cheap—we suggest you sign up for a Marriott member card before visiting Tsu for a dinner of super-fresh fatty tuna, melt-in-your-mouth seared matsuzaka beef, tarabagani nabe with juicy Hokkaido king crab and scallops straight out of the shell. Starters: B200+; sashimi: B300-2,500; desserts: B150+; set menus: B450+. Corkage B300. 
JW Marriott Bangkok, 4 Sukhumvit Soi 2, 02-656-7700

Tsukiji

Named after the famed Tokyo fish market, Tsukiji is one of the better restaurants on Soi Thaniya. Still, we wouldn’t go out of our way to eat there for dinner. But lunch is another story. Here’s what you do: Get there early. Order the sushi set. It’s a lot of food for B180. Hungry? Order the special sushi set. It’s not on the menu, though, so if they look at you funny, insist. It’s B297—don’t ask us why. Say “Thank you, BK.”
62/19-20 Soi Thaniya, Silom Rd., 02-238-4146

Le Vendôme

We must admit that we preferred the cool, cozy darkness of the old restaurant, with its kitchen facing the center of the room. But from a business standpoint, it makes more sense for it to be in its present location, a two-story house with purpose-built kitchen, shaded garden and pool, and posh private rooms for big-spending VIPs. Chef Nicholas Joanny is still creating sublime food to an appreciative clientele of not just wealthy Thais and expatriates but also a steady stream of visitors from Hong Kong, Singapore and the Middle East. From langoustines and Canadian lobster to foie gras and baby lamb chops, various elements of his intricately designed recipes are given only a kiss of heat so that the true flavors shine through. A tip: Suppress your controlling tendencies and leave the a la carte menu alone—let the chef cook what he wants to cook. The degustation menu (B1,900/B2,200) is not just a steal; it’s an experience like none other in town. Appetizers: B100+; mains: B300+; desserts: B790+. Corkage: B700.
267/2 Sukhumvit Soi 31 (Soi Sawasdee), 02-662-0530-1, www.levendomerestaurant.com

Xuan Mai

This small 10-table space has won over the pickiest connoiseurs with its refreshing interpretations of Vietnamese favorites. The restaurant won’t win any awards for interior design, but the food is simply fantastic. You’ll relish gregarious owner Meyung’s fresh spring rolls, palate-cleansing pickled vegetables, flavorful pho, and dishes like cha ca, grilled catfish that arrives in its own wok, with handfuls of fresh dill and homemade fermented shrimp paste. The former FBI agent makes regular trips to Vietnam, so the ingredients are always fresh—and no MSG. Appetizers: B100+; mains: B200+; desserts: B100+. Corkage: B200.
32 Sukhumvit Soi 13, 02-251-8389

Yamagoya

The second branch of this leading Japanese ramen chain offers the same small menu as its original on Thonglor, minus the noisy crowds and grumpy servers. There are seven kinds of Kyushu-style ramen on offer along with a few starters. Its signature Yamagoya ramen is served with boiled egg, seaweed and tender slices of BBQ pork and comes in a thick and opaque tonkatsu broth that is rich and hearty with deep pork flavors. Starters: B100+; noodles: B150+.
98-102 Suriyawongse Rd.,02-637-0588

Zanotti

Drop in for a taste of Tuscany created with some of the freshest authentic Italian ingredients to be had anywhere in town. Weekday evenings you can rub elbows with investment bankers and well-heeled expatriates guzzling a unique selection of wines from some of Italy’s finest estates. If your corporate expense account has been temporarily frozen, drop in for a value-for-money set lunch. Water is free if you ask for it, as is the bread. Starters: B200+; mains: B450+; desserts: B200+. Corkage: B420 (B600 for spirits).
921/1 Silom Rd., 1/F Saladaeng Colonnade Condominium, 02-636-0002

Zeist

In this cozy bistro wrapped in yellow walls with dark wood décor and tanks filled with tropical fish, chef Art serves hearty European fare to neighborhood regulars and the occasional group of women who remember his TV cooking show (or perhaps his days as a championship swimmer). Braised meats and roasted meats are among the highlights. Starters: B200-700; pastas: B300+; mains: B400+; desserts: B100+. Corkage: B300.
40/25 Ekamai 12, 02-391-9946

Crime fiction and stand-up seem a little incongruous. What motivated the move from the one to the other?
MB: It wasn’t deliberate. I’ve always loved crime fiction and when I started writing it I got very lucky. I enjoy doing the two things: dark imaginings by day and jokes by night. They’re not as different as you might imagine.

Is your comedy influenced by your fiction or your fiction by your comedy?
MB: I don’t think so. There are certainly jokes in the books, but they’re very dark. My comedy is certainly not dark. There are a great many comics whom I admire enormously, but as with fiction, it’s important to find your own voice. As far as inspiration goes, it comes from anywhere and everywhere, rather in the same way that ideas for the books come from a variety of sources.

What are your best/worst memories of the stand-up circuit?
MB: I’ve had some terrible heckles, but I can’ t tell you what they were. Just thinking about them makes me cry. My best experiences have been on trips such as this one, discovering a country I have not visited before.

Do you foresee any more radical changes in your career, or is crime fiction here to stay?
MB: No, barring disasters, I will be writing crime fiction for the rest of my life. So many people want to write books that I consider it a great privilege to do it for a
living. I just hope I don’t run out of ideas.—Alexander Suebsaeng