Start Your Engines: A new way of experiencing the thrill of high-end motorcycles has emerged in the form of Siam Wheels. This up-and-coming business allows its members to “check out” super bikes from a fleet comprised of the fastest sport bikes and the meanest choppers around. Although it isn’t cheap, the selection is impressive, with a nice balance between brutish American muscle bikes (Harley Davidson Street Glide, V ROD, Ultra Classic), Japanese crotch rockets (Yamaha R1, R6, Kawasaki ER-6n) and refined Euro sport bikes (Triumph 1050 Speed Triple, BMW S1000RR). They even have a Can-Am Spyder RS-S, a motorized tricycle with two front wheels and a single rear wheel—if you really want to turn heads.

Pit-stop: Members pay a monthly fee starting from B3,000 to B18,000 (plus VAT) and earn points, which are then redeemed for daily use of the bikes. A twelve-month commitment is required. The club director plans and organizes group rides through unseen areas of our beautiful country, and also helps keep riders up to date on the latest safety standards, visa information (for touring) and traffic laws. Insurance, bike maintenance and everything else apart from the riding are all taken care of by Siam Wheels.

Final Lap: The tax structure in Thailand does no favors to those wishing to own a big bike, so this is a really convenient option for occasional riders. The other selling point of the whole operation is really the community of riders and the events put on by the club. Of course, it’s cool to ride solo, but its even more fun to join a pack of cruisers and cause a ruckus touring the quiet countryside.
Room No.118, 59 Chaloem Prakiet Rama 9 Rd., Nongbon., Prawet. 08-6340-5988. www.siamwheels.com

Show off at the Mun Maak Track Days

Start Your Engines: Dave Mun Maak, the founder of the Mun Maak super car club, has started a new program that allows participants to pay B2,500 to take part in a track day. Different groups of drivers attend each event, so after slip-streaming your way past the Maserati coupe at turn three, you might find yourself neck and neck with a race-prepped, stripped and caged Subaru STi.
Pit-stop: Although a racing license isn’t required, Mun Maak means business: entry requirements to the club consist of “owning a vehicle worth showcasing” (this means anything from race-prepped Yaris all the way to Lambhorgini Gallardos). Pre-registration is required, and drivers must be properly equipped with a race helmet. All first-timers have to start out in the Bronze group where you will learn racing basics before moving up into the Silver and Gold groups reserved for more experienced drivers.
Final Lap: It’s a (relatively) safe, sanctioned and organized event that allows drivers to truly test the limits of their vehicle and not have to worry about a thing. The downside? It’s not very competitive and it does require you to have an impressive ride, meaning most of us mortals simply can’t join.
65/29 Fuangsook Village Soi 10, Moo 5, LumPoo District, Bangbuathong Amphor, Nonthaburi. 08-7701-5533. www.munmaak.com

Learn to Drive at 200kph at Taki Racing

Start Your Engines: Taki Racing School trains students in the art of piloting open wheeled roadsters derived from the same base as genuine F1 cars. Situated just outside Bangkok, it’s a unique opportunity to drive what they call a Formula Taki car, which is a 170 horsepower open wheel roadster that can reach speeds well over 200kph. This beastly, yet lightweight machine, is designed and built right here in the Kingdom. Nervous? There’s a host of qualified and licensed racing instructors who will teach you all about perfect trajectory and split-second braking.
Pit-stop: Getting behind the wheel of a Taki car is the closest thing to driving an actual F1 car as you can get. The dynamics of these machines are completely different from anything on normal roads. They reach their peak performance at over 100kph, so learning to drive one is extremely challenging and can really test one’s skills. An error at these neck-snapping speeds can be costly, but this is the real deal. Just to get behind the wheel and get some track time will set you back a whopping B15,000, and this option only lasts half a day. To get a full day’s track time and top notch instruction, count B35,000.
Final Lap: These prices might seem shocking, but there is no place on earth that will offer you this experience for less.  
333/15 M.8, Soi Ittonfai, Poochaosamingprie Rd.,
Samrongkrang, Praphadeang, Samutprakan. 08-6836-6504. www.takiracing.com

Study to Become a Pro at Toyota Racing School

Start Your Engines: This racing institution focuses on the core concepts of safe and precise driving. The ultimate goal is to become a better driver to the benefit of everyone on the road. It’s not all about reducing and preventing accidents, though; the training also prepares racers to compete in the “One Make Race,” which is a popular form of spec racing where only a single type of production model is used. In this case, both the Vios and the Yaris participate. This form of racing has made motor sport accessible to enthusiasts throughout Bangkok and the provinces.
Pit-stop: These aren’t your normal Toyota family cars either: they’re built by Toyota’s very own Toyota Racing Development team. Nor is the course open to anyone and potential racing school students must apply before being accepted. The application process seems like a formality, but they need to know that you can drive a manual transmission and have a valid driving license. There are two levels: basic (B3,000) and advanced (B5,000), with the basic training course being a prerequisite for advanced classes.
Final Lap: Don’t come here if you want to screech around a track and just go fast. Sure, the whole focus on safety thing sounds a bit boring but, in addition to the serious classroom training, the end goal is to be able to gear up and get behind the wheel of a fully caged and prepped race car.  
www.toyotaracingschool.com, 02-736-9633

EasyKart.net’s Jungle Adventure

What: Two hour trips through the jungle-covered hills around Pattaya on ATV and buggy riders. They have three daily trips departing at 10am, 1pm and 4pm.
How much: ATV rider (220cc) is B2,300, including transfers from Pattaya. The buggy rider (250cc) is B3,600 including all equipment and refreshments. If you just want to take the passenger seat on the buggy, it’s B1,000.
When: Open daily 10-1am.
Where: EasyKart.net, South Pattaya, Bali Hai Pier, Chonburi. 086-028-0880.

EasyKart.net

What: The 520m indoor circuit is equipped with electronic scoreboards recording your lap times so you can find out if you’re destined to be the next Sebastian Vettel. With 15 track attendants, including two trainers, and a layout that’s redesigned every two months, it’s ideal for beginners and professionals alike. They have eight 100cc karts for kids, 12 160cc karts for beginners and 12 270cc karts for speed freaks.
How much: 100cc for kids is B300 for one round, which is eight minutes on the track. B500 for an 8 minute round on the 160cc, and the 270cc comes to B1,100 for 3 rounds. If you want to be a member you have to pay B1,700 or five credit payments (one credit equals one round). Group bookings also available.
When: Open Mon-Fri 4pm-midnight, Sat-Sun 1pm-midnight.
Where: 2/F, RCA Plaza, Soi Soonvijai, Rama 9 Rd., 02-203-1205/7. www.easykart.net.

Motor Sports Land (MSL)

What: MSL not only features a go-kart track, but four other outdoor zones for test-driving and automotive events. Zone 4 is their go-karting circuit, which goes through a track layout redesign every month. Zone 5 is a straight track of 300 meters and is for test-driving only.
How much: 10-minute kart rentals on a 270cc comes to B350, B300 for members (B500 annual membership fee), B200 for kids on a 150cc. There are instructors on hand, if you want to study up: B3,000 for a two-day, eight-hour course.
When: Open Tue-Sun 1-9pm.
Where: 1096/1 Phaholyothin Rd., 02-939-3773, 02-939-2498. www.motorsportsland.net.

Bangkok Racing Circuit (BRC)

What: This outdoor circuit not only races go-karts but also lets you take your motorcycles and cars for a spin.
How much: 9am-noon, bring your motorcycle and race around the track for a circuit rental of just B300. After noon you will have to pay B300/hour. If you have your own go-kart, pay B700 for the track and race from noon-3pm or rent a 110cc for B500 for a 10-minute round or the 125cc for B1,000. From 3-6pm drive your race car around the track for B1,000/hour. There are people there to help, but take note that motocross and race car driving should only be done by experienced drivers.
When: Open daily 9am-6pm.
Where: 920 Srinakarin Rd., Nong Bon Tawet, behind Seacon Square, 02-721-8148, 081-62-24021.

Singha Racing School

What: The school doesn’t provide the cars, so bring your own and learn from their instructors. There are four professional racers and former champs who will instruct you, including former racer Kitipoom Jaojaharasiri.
How much: The basic course over one to two days comes to B3,000. Additional meetings with your instructor are free. You just have to pay for your own circuit rental.
When: Open Mon-Fri 9am-5:30pm.
Where: Their home office is at IR Motorsport and Television, 104 Mooban Tawanrung Soi 4, Ladprao Rd., 081-918-3256.

When I was eleven, I had to save up money to buy a motorbike. My parents would have shot me if they found it. When they did, they ended up giving it away to the maid that took care of my house.

When I was a teen, I had a modified motorcycle, and I used to race a lot. One time a stranger and me lined up at a light and raced through the shipping container yards of Klong Toei. He hit a truck and I saw his eyes and brains splatter on the truck.

That was the day I said I’m never racing illegally again. I nearly shit myself because I was so scared.

Sometimes in England when I was having problems, or I was stressed out, I would go take my Yamaha R1 and just go out on the freeway from Oxford to Reading and hit 300kph. After that, I’d feel like it’s going to be a perfect day. I wouldn’t be stressed about my girlfriend or work or anything.

I pushed myself hard and I really began my life in England. That’s where I started my first three companies. If I had done this in Thailand people would have thought it was all thanks to my father [a prominent businessman]. But I made it in England, without any help.

If you want to just do a job, you’ll never succeed. You have to start something. It doesn’t have to be big, but it has to be something you really love.

I always love trying stupid things. People think I’m stupid, but when they think you’re stupid they don’t see you as a competitor. When you look smart, people just try to size you up.

Everyone knows what they want out of life. But they just look at the sky and dream. The people who actually make it are the people who look for that staircase to the sky. Others never get there because they don’t actually look for the way to get there.

It’s not about having mountains of money or credentials—just have loyalty, never gossip about people and help people as much as you can.

When you make a donation, keep it secret. If you donate something and then tell everyone about it, you’ve got your reward by everyone thinking you’re a good guy. But if you keep your good deeds a secret then karma will come back and reward you in a much bigger way.

Drifting [a style of driving] is like having an orgasm. There really is just nothing else like it. It’s such a release.

I’ve pretty much tried everything. I’ve had a lot of fun and experimented with a lot of different things. But I’ve never gotten addicted to anything. Except speed—not the drug, actual speed—and anything that can pump up my adrenaline.

Sometimes I’ll take my Lamborghini down to Pattaya and watch the needle climb above 340kph.

The older I get the more of a chicken I become. In the past I wouldn’t think twice, I would just blow by other cars. Now I try and predict their every move.

I’m really scared of karma. That’s the only thing I fear in life.

I really don’t find many things exciting now. My friends have told me that I’ve already used up all the excitement in my life.

I have way more guts than I have brains.

We’re just a small species living on the earth. If the earth wants to change, it will change.

I’m tired of red and yellow. We’re a country of 63 million people in the south of Asia. People should concentrate on being happy or becoming successful or something.

I don’t really listen to anyone. I have my own ideas and I only follow them.

Start Your Engines: Although this is a tuning shop specializing in wrapping exotic cars in vinyl, they really are a “society.” Their slogan, “exclusive wrapping and entertainment” hints to the close knit relationships of all the customers and shop employees. For starters, the shop might feel more like a nightclub than a tuning garage, with its neon lights and a fully operational bar, but behind the scenes, cars get wrapped in a clean room so not one speck of dirt touches the vehicle. After-sales service comes in the form of track days and car themed parties. Wrap Society even threw a major party at Demo. On the driving side, they’ve rented out Khao Yai’s Bonanza track for the societies’ members.

Pit-stop: The company is owned by a young, entrepreneurial ABAC student who is always up on the latest trends and consistently coming up with new, fresh ideas. His shop really strikes a chord with the hip crowd, and many of the super cars you’ll see lining Soi Thong Lor have been through Wrap Society’s doors. You dont have to get your car wrapped to hangout here either; events are open to anyone with a love of all things 4-wheeled. Wrapping a smaller sized car starts out at B30,000 but can go over B50,000 depending on size and material quality—compared to a full paint job, it’s still quite a bargain. The shop also can import body modifications, exhausts, or any tuning product. In the near future, they will launch a service that restores vintage automobiles as well.

Final Lap: Hanging out with Wrap Society means access to a large network of rich Thong Lor-going kids who are as much about style as they are about driving.
New Branch: Bangkok Square, Rama 3 Rd. 081-711-9797. Flagship Branch: Rama 2, Soi 18. 08-194-7777, 02-877-2254

1. GO RAW

Ben says, “I try to avoid stretch denim; I prefer Japanese denim made in the old style. I use selvedge denim, which has a clean edge that will never unravel.” The edge comes in many colors and can be seen on the out seam of an upturned cuff. Ben uses raw denim, as each customer will wear in their jeans in their own way, creating the desirable fade effect.

2. Show Your EDGE

If you don’t like rolling the cuffs of your pants, look for cool features like a coin pocket showing off a few millimeters of selvedge.

3. Get Rivetted

Apart from denim, rivets are one of jeans’ most distinctive features, but pay attention to the back pockets. Ben’s process hides the rivets, otherwise you’ll scratch your (or your friends’) designer furniture. Some jeans simply don’t use rivets on the back. Ben’s jeans also feature the option of an extra rivet right at the crotch, a personal—and very classic—touch, as Levi’s jeans abandoned the crotch rivet during WWII, due to rationing.

4. Button Up

The fly is then formed, and button holes are created using zigzag chain stitching, and finished by being punched open by hand. “People chose buttons because it complements the selvedge. Buttons were how it used to be.”

5. Black is the new yellow

The color of the thread used to stitch is up to the customer, but Ben says “Black stitching dresses up a jean, but the most important part is just wearing it simple. It’s all about the hang.”

6. Belting Out

Belt loops are made by using a small piece of rope tucked inside a swatch of denim and sewed shut. The rope gives the belt loops some volume. On better jeans, you can feel this little piece of string through the denim.

Essentials

Ben Viapiana. Sukhumvit 101, BTS Punnawiti. http://viapiana.ca/
Pronto. Siam Square Soi 2, 02-251-7448. www.prontodenim.com
Out Cast. 2/F, Room 204, Siam Square Soi 1, [email protected]
Denim Corner. 3/F, Central Chidlom, 02-793-7777. www.central.co.th

1.) Marin Nail Trail

The rigid frame and Fox suspension keep this mountain bike smooth even on an unforgiving, narrow single track.
B52,000 at Bike Zone, 2/F, Amarin Plaza, BTS Chit Lom. 02-652-1559.

2.) Ray Ban Outdoorsman

Featuring a comfy leather brow bar and polarized lenses, these glasses feel right at home in the great outdoors.
B5,400 at Glassaholic, 3/F Digital Gateway, Siam Square, BTS Siam. 02-623-4295.

3.) Sony TX-10

Fell out of your pocket while crossing a stream? No worries. This 16.2MP camera is waterproof down to fifteen feet.
B11,540 at Sony Style, 2/F, Siam Paragon, Rama 1 Rd., BTS Siam. 02-610-9664 ext. 6.

4.) MGLT GUardian by Surefire

A good torch will keep you from being left in the dark. At 900 lumens, it’s a bright spark in the wilderness.
B21,400, at Tank Store, 2/F, CentralWorld, BTS Chit Lom. 02-613-1052.

5.) Lowe Zephyr Boots

Their thick soles and good ankle support will have you blazing the trails like a pro.
B6,900 at Tank Store, 2/F, Centralworld, BTS Chit Lom. 02-613-1052.

6.) OrtliEb Daypack

All your essentials will stay dry with this water-resistant pack. It’s also tiger-proof!
B4,200 at k-trade, Outdoor Zone 2/F, Amarin Plaza, BTS Chit Lom. 02-711-4700.

7.) Casio PRG-110

A compass, barometer, and thermometer strapped to your wrist. Oh, and it also tells time.
B10,625 at G-Shock Factory, 2/F, Siam Discovery, BTS Siam. 02-658-1174.

8.) Tough Jeans

Comfortable, durable and stylish.
B3,950, at Element 72, 3/F Siam Paragon, BTS Siam. 02-610-9550.

How is this spirit made? What makes it different from other grappas?
Most grappas are produced from blending different varieties of pomace (grape skins, pulp, seeds and stems) and distilling it a little at a time over a few months. We were the first distillers to produce a single varietal grappa with our 1973 release of Picolit, and we did this by using only the Picolit Cru grapes from the Colli Orientali wine region of Friuli and distilling it all at one time to capture the unique flavors of the specific variety.

What do you recommend drinking it with?
Traditionally, Grappa is sipped after a meal to aid in digestion, but aromatic varieties like our UE Cru Monovitigno can be enjoyed on their own, or paired with cakes, ice cream and fresh fruit. It also goes very well with salad. The UE La Riserva is aged twelve years and complements dark chocolate and cigars quite nicely. It’s meant to be enjoyed over a conversation, or perhaps while reading. Boutique grappa is actually incredibly versatile.

Neat, chilled, as a cocktail—how do you drink this stuff?
First, pour about 20ml at room temperature into a tulip shaped glass. Then raise the glass to your nose without swirling. You may get a delicate perfume of fresh fruit, berries or grapes. Next swirl it around gently and breathe in the bouquet right before taking a sip. You may get an explosion of flavors that will linger for several minutes. For distillates like our Amaro Nonino Quintessentia, a grape distillate infused with herbs, it’s appropriate to serve it on the rocks with a slice of orange and a sprig of mint. It works great as an aperitif.

Where can you find it?
You can pick up a bottle (B1,785-B4,995) at Italasia’s showroom at CDC’s Phase Two, or on the fourth floor of the Silom Complex. To order it with a nice meal head to Guisto, Sukhumvit Soi 23, or Bacco, Sukhumvit Soi 53

Sungwan Kaewya is a fishmonger at Siam Paragon’s Gourmet Market. When we meet her, she’s explaining to a customer that species originating from Thailand are located on the right side of the display case, and imported fillets on the left. She goes on to note that the fish that come from our Thai oceans are the best choice, as Gourmet Market has a strict policy not to buy from distributors who are suspected of fishing in protected waters. “More and more customers are asking where their fish comes from, they are showing more concern,” she says. It could be radiation scares due to Japan’s nuclear accident but there’s also growing interest in local—and sustainable—seafood.

“We sometimes tend to look down on our local fish and prefer imported fish like salmon or snow-fish (Chilean sea bass) because, funnily enough, it’s fashionable. Some forget that we have wonderful fish of our own.” says Chef McDaeng, Thai celebrity chef and writer.

Bill Marinelli has plenty of imported fish. But the owner of the popular Sukhumvit seafood venue The Seafood Bar proudly displays a message saying they “will not serve any endangered species or support overfishing,” in large and bold typeface on his constantly changing menu. A marine biologist turned restaurateur, Marinelli still owns fisheries, allowing him to oversee the whole operation from sea to plate. “Anything that gives the fish a fighting chance is sustainable to me,” he says. Most fish are caught by trawling, he explains, a process which catches and kills large amount of sea life that doesn’t end up in anyone’s plate. His menu features sustainable alternatives to popular seafood species of dwindling numbers. The sea bream entrée (preparation varies daily), with its buttery white flesh and firm texture, is a great substitute for a fish like Dover Sole, which also shares the same taste characteristics, but has been placed on Greenpeace’s Red List, denoting that it’s the least sustainable choice diners can make.

Ara Takayuki has taken the trend a step further by not only serving sustainable food, but also organic food (and seafood). He’s the front man of Sustaina, a small Japanese-owned shop and restaurant tucked away on Sukhumvit 39. “Right now few people understand what we’re trying to do, but it will just take time,” he says. Ara has hand-selected fisheries from Rayong, Hua Hin and Phuket to supply sustainable species for both his frozen food line and his restaurant. He rotates between various sashimi and sushi dishes as specials in Sustaina’s second floor eatery. His favorite? Squid sashimi, as he claims that Thailand’s waters are home to the most succulent and tasty squid in Asia.

But while eco savvy chefs and F&B directors are scaling back on black-listed fish, a quick trip to any major supermarket like Tops Fresh Market, Villa or Foodland reveals that these endangered fish are easily available and there’s always a large stock to keep shoppers happy. And while a few hotel chains in North America have banned some over-fished species from their menus, we’re not seeing major hotels show concern for this issue here either. Bangkok played host to the 2010 Global Conference on Aquaculture, which focuses on sustainable aquatic farming techniques; and the Banyan Tree on Sathorn Rd. did vow to stop serving shark fin soup—a huge step in our market. But it’s going to take more than a handful of foreign chefs at standalone restaurants for things to change: hotels and restaurant chains will have to get in on sustainable fish in a much bigger way. And that will only happen if we consumers ask them to do so.