Amaltery

88/6 Camp Davis, Sukhumvit Soi 24, 01-849-4405. Open Mon-Sat noon-11pm.
Price: B60 for one scoop, B110 for two.

The Selection: Over 30 flavors of alcohol infused ice cream and sorbets that rotate daily. These frozen cocktails contain about 5% alcohol—not enough to make you tipsy but enough to make you smile. If you’re underage or not into the spirit of things then opt for the ever-ready malt flavored ice cream—the only non-alcoholic ice cream available. Popular flavors include ATV (almond, toffee, vodka) and Sex on the Beach (vodka, peach schnapps). A real drink list with cocktail menu and imported beers is also available.

The Service: Cool, calm and laidback, which makes sense in this small space.

The Setting: Small, sleek and chic—it looks more like a bar or hip café than an ice cream shop. On your left, find a concrete cubist relief on the wall, which is lined with a sofa and plush pillows. In the back, rows of liquor line the shelves as if to remind you of their ice cream’s distinctive characteristic.

The Verdict: Two words: yummy and ingenious! We can’t think of anything better to have on a hot summer day than these icy, alcoholic treats. We dare say this innovative approach to serving a drink is almost as fun as having the real deal, the only catch is that there is too little alcohol—but that’s what the cocktail menu is for!

Buono Gelatorante

145 Thonglor Soi 10, 02-392-4675/-6. Open daily 9am-midnight. www.buonogelato.com
Price: B45 for one scoop, B85 for two.

The Selection: They specialize in gelato—an Italian style treat that is lower in fat than regular ice cream with a lighter, smoother consistency and served semi-frozen. They have about 40 flavors that rotate on a daily basis throughout their branches, 10 flavors at a time. Popular flavors include brownie milk, stracciatella, mascarpone, tiramisu and Belgian chocolate. Also have sorbets and sherbets like roselle, santol and limoncello.

The Service: Service is friendly and amiable. Waiters are knowledgeable about the menu and can give good recommendations if you’re having a hard time deciding what you want.

The Setting: Equal parts gelatoria and ristorante (thus a gelatorante), the venue is comfortable and pleasant thanks to the converted house it is set in. Windows give diners a glimpse of the green garden outside. The interior is stylish but not over-sophisticated or stuffy.

The Verdict: Homemade ice cream that is professionally done. The gelato has an even texture and appearance and a wholesome, authentic flavor where the all-natural ingredients really shine. Some of the best ice cream in Bangkok.

Ete

1/F, Penny’s Balcony, Thong Lor Soi 16, 02-714-9813. Open Sun-Thu 10am-11pm, Fri-Sat 10am-1am. www.etedairy.com
Price: B40 for one scoop, B75 for two.


The Selection: Ete features 40 flavors of ice cream all made with fresh milk from their own farm in Nakon Ratchasima. They feature both traditional and local flavors. Popular flavors include cookies and cream, Nutella, kiwi strawberry and durian. Ete is like the Swensen’s of the homemade ice cream movement, regularly featuring promotional sets, flavors of the month, and daring seasonal flavors (ma muang nam plaa wan, anyone?). They distribute their own retail packaged ice cream (B90/400g) to supermarkets like Foodland and The Mall.

The Service: Service with a smile that is friendly and a tad aggressive in that promotion-pushing sort of way.

The Setting: Ete’s first standalone screams “internet café” but without any computers. The interior sports really bad décor with a loud pseudo-retro pattern on the walls colliding head-on with generic abstract paintings. Better to get a seat by the window and enjoy the view, or just get it to go.

The Verdict: The ice cream here is definitely denser and harder than other places we’ve tried, which some may like depending on preference. We prefer their creamier flavors as opposed to their fruitier ones.

Hay Café

1/F, Siam Paragon, 911/1 Rama 1 Rd., 02-610-7561. Open daily 10am-10pm.
Price: B45 for one scoop, B90 for two.

The Selection: Italian homemade style with 50 flavors of sorbet, frozen yogurt and milky ice cream, 22 of which are found in the daily ice cream case. Flavors include green apple, blueberry yogurt, coffee caramel, cookie and cream, and chocolate banana. Each scoop is huge. Hay’s ice cream flavors, whether fruity or milky, are nicely done with a smooth, soft, rich taste.

The Service: Cold and not really well trained. Be prepared for dirty looks when you want to try a number of flavors. That’s not to say they are all bad, but if you’re lucky enough to find a nice one, try to stick with him or her.

The Setting: The new branch at Siam Paragon is small but sweet with feminine looking pastel colors and flowery wallpaper. Despite limited space, transparent partitions help keep it comfortable and promote window-shopping while taking an ice cream break.  

The Verdict: Hay Café is an ice cream heaven that we love to revisit often. Aside from the service and small selection of toppings, its flavors are rich and their big scoops score big with us. The central location is convenient, as well.

IBerry (Mousse and Berries)

J Avenue, Thonglor Soi 15, 02-712-6054. Open Sun-Thu 11am-11pm, Fri-Sat 10am-midnight. www.iberryhomemade.com
Price: B40 for one scoop, B70 for two.

The Selection: Iberry was one of the first to jump start the homemade ice cream craze by making local flavors to suit Thai tongues. They feature over 100 flavors but are most popular for the local fruit flavors they introduced like madun, tamarind, santol, gooseberry and lychee. Popular fruit flavors at this branch include the two-timing blueberry mango and gooseberry; for creamy flavors, macadamia and Nutella are top picks.

The Service: Prompt, friendly and professional, even for such a busy branch.

The Setting: The shop is circular and glass encased with a refreshingly white interior and touches of leaf green and soft yellow. Marble table tops, wicker chairs, tree branches and bird cages—all in white—strangely give you a feel for summer and gardens without there being any trees, flowers or birds.

The Verdict: We like them for their overall image and their variety of unique flavors—especially their selection of fruit flavors that is extensive and definitely earns them points for creativity. The fruit flavors have the upper hand for this brand and are what you should really come here for.

Ice Connection

Verasu, 4/F, Verasu building, Wireless Rd., 02-254-8101-8 ext 4100. Open daily 9am-7pm.
Price: B35 for one scoop, B69 for two.

The Selection: Ice Connection comes with a selection of healthy ice cream flavors that match your blood type. People with blood types B and AB can eat ice cream made from cow’s milk, but this kind of milk isn’t suitable for people who have type O and A. Instead they should consume ice cream made from soymilk. Their cones are also made from flour imported from the US called spelt, which is a healthy wheat.

The Service: Pretty waitresses are well trained, friendly and helpful.

The Setting: Located at a corner of the Verasu building’s fourth floor, Ice Connection has pretty good views from glass windows. The ambience is quiet as there are not many people passing by.    

The Verdict: Having ice cream that matches your blood type is a unique experience, but if you aren’t a health freak, you probably won’t go out of your way to make it to the Verasu building. Because of the low sugar andmilk content, every flavor is  light. Don’t expect any creamy, rich desserts here.

Spice Story
G/F, Siam Paragon, 911/1 Rama 1 Rd., 02-610-7561. Open daily 10am-10pm.
Price: B50 for one scoop, B100 for two

The Selection: This stylish shop doesn’t focus on ice cream exclusively, but as its name suggests, stocks spice-infused ice cream to lure in passing shoppers. Its creative selections are limited to just seven flavors—chili, pepper magic, orange charm, morning glory, lemongrass, cinnamon and green tea poppy seed. No toppings or fancy stuff.

The Service: Friendly and helpful. Though people always dip in to taste these unusual selections—especially chili and pepper flavors—the staff always smile and are willing to give customers a try.  

The Setting: With shocking pink color, this modern Chinese shop is adorable. The inside may be too small to sit down at and chill for long, but the tables right out front are lovely.

The Verdict: Great creativity, but chilli and pepper flavors are too hot!  They increase the temperature in our bodies instead of cooling us down like other ice creams do. New flavors like wasabi or kaeng khiaw waan may come soon so check back in the future. 

Tuscanini
229 Thonglor Soi 11. 02-391-3164. Open Sun-Thur 11:30am-10pm, Fri-Sat 11am-11pm.
Price: B39 for one scoop, B69 for two

The Selection: Boston-style homemade ice cream with about 100 daily rotating flavors. Its sorbet types are adequate while their milky ice creams are excellent—rich and not too sweet. Fancy ice creams are displayed on the board menu, including waffle ice cream (B125) and taco ice cream (B125). Toppings are similar to other places. Its whipped cream is light and smooth. Outstanding flavors are kahlua, white chocolate, ginger, cookies and cream, and blueberry.

The Service: Perfectly helpful and informative. The staff greet you with big smiles. If you don’t know what to order, they recommend new and popular flavors. Also, they encourage trying unfamiliar flavors and are endlessly patient.

The Setting: The first branch at Thong Lor is quite old, but still cozy. Soft, big orange sofas are great for laying back or even to take a short nap; especially the one inside the shop. The board menu is helpful, presenting the customer with mouthwatering ice cream pictures.

The Verdict: Two thumbs up for fantastic service. Super friendly staff creates a pleasant ambience at the shop. Beside service, smooth, rich, milky ice cream, with crispy waffle cones and comfy sofas are other criteria that draw us back again and again.

Delicious, fragrant rice should always be served while it’s hot, as we all know. But every rule has an exception, and every summer is the time to serve khao chae, or “chilled rice.”

Khao chae, a Mon dish that was traditionally made during Songkran, is made with half-cooked rice that is rinsed with water several times in order to remove all the starch. Once the rice looks really clean, it is cooked one more time.

Khao chae is served in scented water, nam dok mali, that is prepared the night before. The traditional way to make it is to fill a clay pot with cold water and add fresh jasmine blossoms. The next step is to (carefully) float a jasmine-scented candle on the water, and then cover for 15 minutes. (The flame will go out.) Repeat. The water sits in the clay pot overnight. When it’s time to serve, add the rice and water in individual serving bowls and toss a bit of fresh jasmine on top.

Major Sidekicks

Khao chae alone is refreshing but a bit bland, which is why there are so many side dishes. Favorites include luk kapi (deep fried shimp paste balls), hom daeng yud sai (deep fried stuffed shallots), chai pow phat (stir fried dry turnip), small fried fish, muu or nueng sawan (shredded sweet pork or beef), prik yuak sord sai (green chili pepper stuffed with minced pork and shrimp wrapped in crispy egg net) and slices of green mango and cucumber.

For the original Mon-style khao chae, you’ll need to go to Koh Kret, Nontaburi or Phra Pradaeng during the Songkran festival. But royal Thai and Thai-style khao chae are available all over town this time of year.

Chillin’ in Fun City

Dba 
22 Soi Areesumphun 3, Phahon Yothin Rd., 02-617-0041. Open daily 11am-10pm.
AE, MC, V
Set (B170): khao chae, luk kapi, hom dang yud sai, prik yuak sord sai, muu wan (shredded sweet pork), chai pow pad khai (stir-fried dry turnip with egg), cucumber, green mango and khra chai. Mar 1-30.

Fangnam Coffee House
Royal River Hotel, 219 Soi Charansanitwong 66/1, 02-422-9222 ext. 1310, www.royalrivergroup.com. Open daily 11:30am-2pm. MC, V
Set (B280): khao chae, luk kapi, hom dang yud sai, prik yuak sord sai, chai pow pad, pla sai tan, muu sawan, green mango, cucumber and khra chai; traditional Thai coffee. Through May 15.

Kalaprapruek
1/F, All Seasons Place, 87/2 Wireless Rd., 02-685-3860. Open daily 7am–10pm. AE, D, MC, V
Set (B150): khao chae, luk kapi, prik yuak thord yud sai (fried green chili pepper stuffed with minced pork wrapped in crispy egg net), khai dang kem (salted egg yolk), nhung phra kem chubb numtan (salty fish skin mixed with sugar), green mango and cucumber. Through the end of Songkran, or call in advance for special order.

Lai Rod
120/4-5 Suhkumvit 49, 02-391-3193. Open daily 11am–10pm.
122 Phra Ram 6 Rd., 02-279-2895. Open daily 11am–10pm. Set (B140): khao chae, luk kapi, prik yuak sord sai, hom thod sord sai phra (deep fried shallots stuffed with fish), phra wan (sweet fish), neur foi or moo foi (shredded pork or meat), chai pow pad wan (sweet stir-fried daikon). Available all year. 

Royal Princess Café
Royal Princess Larn Luang, 269 Larn Luang Rd., Pomprab, 02-281-3088 ext. 129. Open daily 6am-10pm. AE, MC, V
Set (B160): khao chae, luk kapi, hua hom yud sai, prik yuak sord sai, muu foi or neur foi (shredded sweet pork or pork), green mango, green onion and cucumber. Through Apr 30.

Than Ying
10 Pramuan Rd., between Silom 15 and Silom 17, 02-236-4361 and 02-235-0371. Open daily 11:30am-10pm. AE, D, MC, V
Set (B250): khao chae, luk kapi, hom thod (deep fried shallots), prik yuak yud sai moo (green chili pepper stuffed with minced pork, chai pow pad khai (stir-fried dry turnip with egg) and neur wan (shredded sweet meat). Through Apr 30.

Thara Tong
Royal Orchid Sheraton Hotel, 2 Captain Bush Lane, Siphya Rd., 02-266-9214, www.sheraton.com/bangkok. Open daily noon-2:30pm, 6:30-10:30pm. AE, D, MC, V
Set (B450): khao chae, kapi (fermented shrimp paste), hom dand thord sod sai pa (deep fried shallots stuffed with fish), neur sawan foi (shredded and salted beef fried with plam sugar), chai pow ped pud wan (white Chinese radish fried with egg), prik yuak sord sai (chili peppers stuffed with seasoned minced pork wrapped in thin sheets of fried egg-white) and khra chai. Apr 12–15.  

Thon Krueng
239 Thonglor Soi 13, 02-391-8703, 02-391-8719. Open daily 11am-10:30pm. MC, V
Set (B140): khao chae (with kadanggha, mali flower, and candle fragrant), luk kapi, hom dang yud sai, prik yuak sord sai, chai pow pad wan (stir-fried sweet dry turnip), muu foi (shredded sweet pork), cucumber, thon hom (green onion) and khra chai. Through May 30.

He has been recognized as the dek naew godfather, but a wise man is always humble. Though he never received a Bachelor’s degree, Yuthana has proved that learning is not limited to the classroom. He started his career as a DJ in 1982. Unlike other DJs, Yuthana preferred to play good songs that weren’t hits. Ten years later, his unique style played a major role in the music business when he founded the highly regarded indie music station Fat Radio. This 39-year-old DJ is also a co-founder of art house cineplex House, founder of DDT Magazine, managing director of Click Radio and host of Nang Na Mic on 104.5 FM.

The one thing I would like to change most about my life is that I never received my Bachelor’s degree in Communication Arts at Chulalongkorn University. I wasn’t good at arranging my time. Anyway, I would have never come this far if I hadn’t been in Chula for six years.

Things I talked about on my radio program have inspired some audiences. I always promoted looking at the world in a multitude of ways in order to figure out which one was right for them. The director of Puen Sanit, Komkrit Triwimon, told me that I helped him realize what he really wanted in life, and it was making films.

We had never intended to create the dek naew trend. Fat Radio was established to play good music that we liked. I just thought that if I like these kinds of music, other people will probably like them, too.

We never said we were an “indie radio station” or we were against pop music. We listen to all kinds of music and if we find it interesting, we play it. Our listeners also help us by voting for songs online.

I hope Fat Festival will someday be like Glastonbury, but it has a long way to go. Actually, I have never been to Glastonbury... but it’s a symbol of a great festival featuring a spectrum of music. It also attracts foreigners to visit.

I am now a cultural ambassador of Fukuoka, Japan. My duty is to visit Fukuoka three times a year and come back to inform Thais about their culture. We plan to have music exchange programs. People in Fukuoka are creating a program in Thai to introduce Japanese bands that will broadcast on Fat Radio this year. Likewise, we will record a program in Japanese to introduce Thai bands over the air in Japan.

I was initially surprised about the response of Thai moviegoers to House Theatre, but I now understand that Thais don’t pay serious attention to movies. Few moviegoers are willing to travel farther than the closest mall to see a film. In any case, we won’t give up, even though it’s not worth running in a business sense.

It’s really important for me to do what I like so I can make it excellent. If I had to do what I didn’t enjoy, I would never know what to tell my staff to make things work. The risky part is whether or not what you enjoy can actually succeed and sustain you.

My ultimate dream is to be a film director. I’ve dreamed about it since I was young, but making a film isn’t a hobby. It takes a lot of time and money. I can’t leave the company to direct a film now, but I will someday. I may achieve my dream when I’m 67 years old, but that is fine with me.

Though his latest film—Mahalai Mue Rae (The Tin Mine)—was a favorite of critics, director and producer Jira Maligool is probably more famous for the surprise hit Fan Chan (2003), which grossed B137 million, or his 2002 big-screen debut, Mekhong Full Moon Party. A pioneer in local music videos, TV commercials and films, Jira is known for using Thai images and appealing to Thai sensibilities, unlike most of his contemporaries who prefer to adopt a western look and feel. Jira is now a film producer at GTH, where he is working with young directors to create quality Thai films.

When I was young, I was different from everyone else in that I liked to watch Thai movies. Most people at that time looked down on local films, but I saw almost all of them. My friends never wanted to go with me, so I watched them alone.

Although some of the films were crap, they were fun—and they had Thai spirit. They were created for and by Thai people, after all.

MTV didn’t exist when I started making music videos. I had no idea what they were. Someone just told me that music videos were images with music. My first music video, for Piboon “Paan” Kiatkiawkaew, didn’t show him performing, and I only learned after the fact that this is what you were supposed to show.

I really liked making music videos at the time, because there was nothing to compare them to. There was no good or bad, and I could do whatever I wanted.

I like being in situations where I don’t know what will happen. This is how I feel when I travel abroad and explore a country by myself. So I don’t like to go with tours. I prefer to be tricked by a taxi driver who drives me around town and makes me pay more than I should. That kind of experience helps me see things in different ways.

Making TV commercials is the most difficult of all the things I do. It is more difficult than making music videos and films, because we have only 30 seconds to tell a story, and because our lead character is a product—not a human being.

When I started working in 1988, most local commercials copied ideas from overseas. Everything was set up to look western. My first TV commercial had western images as well, but while I was editing it, I asked myself what I was doing. These images weren’t what we saw in our country, I thought. Since then, my commercials have had a local look and feel to them.

Mekhong Full Moon Party was created for Thais. I hope that viewers left theaters believing in what they do and doing what they believe in.

I got my inspiration to make Mekhong Full Moon Party from a feature in Silapa Watthanatham magazine. It featured a debate between two people about the naga fireballs. A university instructor believed the fireball was manmade, while a physician thought it was supernatural. It was an interesting argument. Thai people are usually negative about arguments, but the magazine let two people provide different perspectives.

I produced Fan Chan because it was a great script. I believed viewers would get the story easily. People in the Thai film industry used to believe that movies centered around transvestites, kids or animals would never be successful. They believed these kinds of movies were cursed. But GTH broke the spell. Iron Lady and Fan Chan were successful. We don’t have plans for an animal movie yet, though.

I have no plans to go international with my movies. I would love to do it, but I don’t think I could make it. The audience would be totally different. If a movie needed 10 criteria to become successful internationally, I think I could get only one right.

Though The Tin Mine didn’t make a lot of money, I was satisfied with it. And I was proud to know the author of the book it was based on, Archin Panjabhan. It was a great moment for me to meet him in person. I have liked Mahalai Muang Rae since I was young and never thought I would actually get to meet him.

With the Academy Awards upon us, it’s no wonder why the whole world is caught up in all the Hollywood hype. Great movies with stellar scripts are recognized, and the entire entertainment community celebrates the accomplishments of powerhouse celebrities with those prized Oscar statuettes.

We’re nowhere near that level in Thailand, but following the international success of Tom Yum Goong, should we expect bigger and better films in 2006? By at least a couple of measures, there is cause for optimism. More and more Thai films are being screened overseas—among them Apichatpong Weerasethakul’s Cannes award-winning films Blissfully Yours (2002) and Tropical Malady (2004), Pen-ek Ratanaruang’s Last Life in the Universe (2003) and Invisible Waves and the international box office smash Tom Yum Goong—to enthusiastic audiences. And Thai scripts are being bought by Hollywood studios—examples include Pen-ek’s black comedy 69, horror flick The Shutter and even the gay spoof Saving Private Tootsie.

In local theaters, Thai films are faring better than they ever have when compared to imports. In most years, when the box offices tallies are counted, films from Hollywood completely dominate the charts. In 2005, however, despite only 39 domestic releases (compared with 260 from abroad), four of the top 10 films were Thai.

Look a bit closer, however, and only one, the friendship drama Puen Sanit, received big money and big praise. The other three sold plenty of tickets but were not exactly works of art. Tom Yum Goong was panned for its weak plot and performances. And Luang Phee Teng (The Holy Man) and Yaem Yasothorn were nothing but glorified television slapstick.

Same Old, Same Old

What’s keeping Thai films from stepping up to the big time? Depending on who you talk to, either a lack of imagination on the part of directors, writers and producers or on the part of audiences—or maybe both. If it seems like we’re watching the same Thai movies over and over and over, just with different names, updated special effects and new casts, it’s because we are. Even the “success story” Tom Yum Goong, which earned B320 million internationally, is pretty much the same film as its popular predecessor, Ong Bak, but with more money thrown at it.

Filmmakers in Thailand go with what works, whether that be ghost stories, action films or men in drag. “Tom Yum Goong was a specific case,” explains film columnist Kong Ritdee. “The film was successful only because of the charisma of Jaa Panom However, the distributors who bought the film really weren’t satisfied with it, because his debut action flick, Ong Bak, was much better.”

Co-founder of House Theater and radio host Nang Na Mic Yuthana Boonorm agrees with Kong and predicts another year of comedy and horror: “A big action movie like Tom Yum Goong requires a huge budget to make,” Yuthana says. “It’s not surprising that there will be a lot of horror and comedy movies. Just like in other countries, these kinds of movies appeal to more people and ultimately make more money. Moviegoers always like to laugh and feel scared.”

Which is not to say that these elements guarantee success. For example, the ghost comedy Khon Horn Khee Ruean Nai Khuen Duean Siaw (Werewolf in Bangkok) was the worst film of the year, picking up the dreaded Durian Nao Award, our version of the Golden Raspberry.

Dark Horses

Thankfully, in recent years audiences have been blessed with an unexpected hit or two. Films produced by GTH, Fan Chan (B137million in 2003) and The Shutter (B110 million in 2004), were dark horses that scored big at the box office. In 2005 we saw some of the same with Luang Phee Teng (Pranakorn Films) and Puen Sanit (GTH).
For the most part Thai moviegoers are a predictable, boring bunch. But sometimes cream rises to the top, though it’s difficult to put one’s finger on the pulse of the viewing population. For those straying outside of the comedy-horror-action box, it can be a big gamble.

Even an acclaimed director and producer like Jira Marikul of GTH finds it difficult to forecast which movies will succeed and which will fail. “We always make movies in hopes of huge returns and huge rewards, but mistakes can happen along the way either during filming or post production. Lord only knows what kind of movies will have an impact among viewers,” he says.

Another factor that determines the success of a film is when it is released, Yuthana of House points out. “The Tin Mine was a good movie, but it went head-to-head with Star Wars Episode III-Revenge of The Sith, which totally dominated box offices all around the world. It’s all a matter of smart timing and a little luck. On the other hand, Tom Yum Goong hit theaters and cleaned up because viewers had limited viewing choices.”

Words, Not Action

Why does the Thai film industry seem to be in a state of limbo? Why are we lagging far behind neighbors like Hong Kong and South Korea? Industry professionals blame the fickle viewing habits of Thais and a lack of support from the government.

Unlike OTOP products and other Asian countries with full government backing, the Thai film industry hasn’t received any real official support, nor can it expect much in the near future. “Ten years ago, Korean and Thai movies weren’t all that different. Now, Korean movies are far superior to ours,” argues film critic Kong. “Its government considers film as a cultural product. They’ve established filmmaking schools, funded low budget and artistic films and seriously support the arts.”

The same is true for Hong Kong, according to Yuthana. “Everything in Hong Kong is business. Its movie industry is very strong because it has been running the movie business for a long time.”

Tom Yum Goong director Pracha Pinkaew suggests that the size of the Thai market is also limiting the progress of Thai filmmaking: “Our moviegoers are less than one percent of our population. This small market affects the overall movie budget. We can’t produce many films each year, so there isn’t enough money to go around to support lots of qualified specialists like scriptwriters, cinematographers and special effects people. So when we do need them for something bigger, they aren’t available,” As he should know, the only way to increase your budget to international levels is to go inter.

Going Inter

As a successful Thai director working in the global market, Pracha has decided to focus on his bread and butter: action films. “I actually want to work on other kinds of movies, either dramas or erotic films, but that’s on a domestic scale. If I want to get international recognition, it’s going to be with my action movies. So, I’ll keep doing it, but I’ll create newer concepts and introduce many new action stars besides Jaa Panom,” he says.

Pracha is doing well internationally, but both Kong and Yuthana agree that “going inter” is far from the only solution to getting quality movies made here.

“We are proud to see our movies debut internationally, but it isn’t a must,” Yuthana insists. “Everyone has their own style. For example, The Tin Mine director Jira is good at telling stories about people. And Cherm and Sayew director Kongdej Jaturan excels at creating alternative worlds for his viewers.”

“We still need more variety and more viewers should consider Thai alternatives to mainstream Hollywood movies. Studios and movie theatres should also contribute and support domestic indie and art movies,” says Kong.

Keeping the faith

Though none of these experts are expecting great things from 2006, they are all optimistic about the future of Thai film. We just need to be patient. “There will be more variety. We are reaching for loads of great movies to be released as time goes by,” explains director Pracha.

Though Kong is predicting only a few gems among the 40 Thai movies to be released this year, he isn’t ready to give up on Thai film just yet. After all, there are some things that foreign films can’t offer. “Thai films have Thai spirit, so it is natural that Thai movies should have more meaning for us,” he says. “The key is for us is to continue to support and have faith in our Thai movies if we want to see them improve.”

Namuskaar, meaning “greetings” in Hindi, is a fitting name for this warm and friendly restaurant, as the staff eagerly greets you with a very warm reception. Usually, Indian food is synonymous with really thick and heavy curry dishes, but aside from the hospitality, people are drawn here for the light Indian food and the customized dishes. “When people look at a menu, they usually know what they want to order, but we don’t know how they like the food. So, we ask every single customer how they want it—mild, medium or spicy,” said the owner Atul Hora.

Tucked away only 200 meters into Sukhumvit 8, Namuskaar is bright pink with ceiling fans but its simple and clean nonetheless. It looks more like a khao kaeng shop, but it isn’t. In fact, its food has great flavor similar to a high-class restaurants with lighter food selections. “Indian food is generally oily and heavy which isn’t good for health.” Growing up with this heavy fare, Atul was inspired to serve light dishes as his first dish were too greasy for his first customer. “I apologized and changed the dish immediately, only the second time around, I changed the recipes and used less oil and other fatty ingredients.”

To create lighter fare, Namuskaar substitutes ghee—unhealthy doses of fermented butter—with vegetable oil and uses less of it to boot. Atul gives an example of a dish called mutton rogan josh (mutton cooked with thin dark sauces, B170). “It’s extremely oily ‘cause the word rogan means oil and josh means more oil.” But Atul guarantees, “Our mutton rogan josh isn’t oily.” And although It’s not quite the same, Atul still stands behind his tasty dishes. “We let the spices do the talking—not the oil.” In the end, the spices are able to pack even more punch because it has less oil to contend with.

The restaurant serves both vegetarian and non-vegetarian cuisine cooked by a couple of amazing Indian chefs with over a decade of experience each. Spices and basmati rice are imported directly from India. Dishes aren't specially decorated but it’s not about the looks here ‘cause the food speaks for itself. For meat lovers, try the recommended mutton seekh kabab (minced mutton mixed with spices Indian herbs and cooked in clay oven, B170) and chicken tikka masala (barbeque chicken chunks cooked with thick spicy sauce, B170). Vegetarians can enjoy aloo samosa (two pieces of deep fried puff patties filled with minced potatoes and green peas, B30) and keema samosa (two pieces of deep fried patties filled with minced mutton and green peas, B80). Accompany any of the main dishes with the super-delicious stuffed naan (Indian bread with choices of flavors—butter, garlic, onion, potatoes or mix, B50). Don’t forget to drink lassi (a creamy drink made from yogurt, B60) which comes in two flavors—sour flavor or sweet. If you don’t like yogurt, go for Indian tea (B40) or coffee (B50).

After we gorged ourselves with great light Indian food, we insisted Atul take a break and sit down to talk more about his restaurant.

The sign outside said the restaurant serves north Indian food. Why north Indian and not other regions?
To be very honest, the greatest Indian food is from north India. The region is famous for it’s strong agricultural roots. The north is abundant with everything including rice, vegetables and meats. Also, north Indian food is much healthier where as south Indian food is oilier. Its cuisine has a lot of deep fried stuff.

The emphasis here is on “light.” Are you a health-conscious person?
Of course! It’s very important. My mother has health problems because of her diet, so I have to be careful too. I told my chefs to use less oil, and if they don’t, I’d deduct their wages.

Dining Details

Try light Indian food with your choice of spiciness. Open daily 11:30am-11pm, at 9 Sukhumvit Soi 8, 02-255-1869.

3 Friends is one of three Thai films that are competing in the final round of the ASEAN competition out of 12 at the Bangkok International Film Festival. The documentary drama was the festival favorite following sucessful screening at the Toronto International Film Festival and the Pusan International Film Festival in 2005. 3 Friends is directed by three director friends, Mingmongkol Sonakul, Adita Assara and Pumin Chinaradee. The movie focuses on the private life of Thai actress Napakpapah “Mamee” Nakprasit and her two real-life friends Yo and Belle. Before we find out whether 3 Friends is a hit or a miss, we chat with co-director Pumin Chinaradee.

Why did you need three directors for 3 Friends?
We are friends. I took pictures and worked on cinematography for Adita and Mingmongkol before. They called me after they started the film. In fact, I don’t really think I was a director. I worked on the cinematography mostly.

What was it like making 3 Friends?
We didn’t really work from a script. We had main plots and then we improvised details on the set. So, we had to sit down and talk often to contribute our ideas about how we wanted the film to be. We had to take long shots for only one scene. It was fun. We didn’t know exactly what we were going to end up with.

The film shows the private life of the actress Mamee. Did you think it was too personal and would only attract a limited audience?
No. I think it’s a movie that everybody can enjoy. The main theme is about the relationship between Mamee and her best friends. In fact, Yo and Belle were Mamee’s best friends when she was young. And they hadn’t seen each other for a long time. The film's fun and lovely.

3 Friends is one of three Thai films that have made it into the final round of the ASEAN competition. How do you feel about that?
I was thrilled though we didn’t make the film to compete in any competitions. We made the film because we had a story to tell and we wanted to do it. If someone is interested in seeing our film, that’s enough for us.

What are you working on now?
I’m working on a documentary called Friendship. It’s about the relationship of tsunami volunteers who have lived together and worked together. I joined a group and filmed them. The volunteers consisted of various kinds of people. Some people weren’t serious about working there. They just wanted to take a trip and get free airplane tickets.

That sounds interesting. Will it be on the big screen?
I don’t know yet. Like I said, I just want to make it and if someone wants to see it, I’m satisfied.

With deep roots in the ancient world, chocolate has long been associated with passion and desire. Montezuma of the Aztecs, the indigenous people who ruled northern Mexico, used this smooth, silky and super-sexy delicacy as an aphrodisiac. More recently, an Italian study indicated that women who normally consume chocolate have better sex than the ones who don’t due to the mesmerizing and infatuating powers it possesses. Not surprsingly, chocolate is one of the most popular gifts to give and receive on Valentine’s Day.

Which means that people who deal in chocolate are especially busy this time of year. “Valentine’s Day, Christmas and Easter are chocolate seasons, and it is the busiest time. I’ve never taken any days off during this holiday,” says Eric Perez, pastry chef and chocolatier at Visage, “I’m also surprised how much chocolate people consume in hot and humid country like Thailand.”

Here are some choice venues for chocolate in Bangkok.

Duc de Praslin

Duc de Praslin is well-known among chocolate lovers for its rich and mellow Belgian chocolates. The range includes original Belgian flavor and delicious choco-fusions between homemade Belgian chocolate and Thai ingredients like coffee beans, macadamian nuts and tropical fruits.

Valentine’s specials: For Valentine’s Day, Duc de Praslin has created a range of adorable items with cute pink packaging, from white chocolate to dark chocolate and everything in between.

Where: 16 Soi Prasertsit, Sukhumvit 49-14 Rd., 02-381-6691, 02-392-1120-1.Open daily 8:30am-6pm. 1/F, Central World; 2/F, Central Rama 3 02-673-5555. Tops Supermarket Central Pinklao, 02-884-8000. G/F, The Mall Bangkapi, 02-734-1400-59. AE, V

Le Gourmet

Scene: Chocolate shares center stage at this French style high tea and bakery shop. Le Gourmet offers over 400 kinds of tea from all over the world, while their cakes and chocolates are made from imported French ingredients. Choose from a wide selection of dark chocolate, white chocolate and tea flavors filled chocolates. Their best selling item is “Exotica”—delicious chocolate and tea combinations. The dark chocolate pistachio-filled truffles come highly recommended. For the widest selection, stop by the Sukhumvit shop.

Valentine’s specials: Heart-shaped chocolates come in four different styles—Valentine’s praline (S/B50, L/B190), Valentine’s box (B250/piece), Valentine’s Romeo and Juliet (B250/piece) and an oval cute cartoon character chocolate box (B450/piece). Choose from a variety of different flavors like almond praline, strawberry praline and caramel praline. Feb 12-14, the first 100 couples to shop will receive a special gift while supplies last.

Where: 59/3-4 Sukhumvit 33/1, 02-259-8850. Open daily 9am-9:30pm. G/F, Siam Paragon, 02-670-7509, 5/F Emporium, 02-664-8000. AE, D, MC, V

Le Nôtre

People recognize Le Nôtre as a staple for incredible cakes. Though its chocolate is delectable, selection is very limited even at the main shop at Langsuan. Friendly staffs welcome you at the front door. Chocolates are displayed on a tiny table beside a large cake showcase. All items are stylish with original French flavor. In addition to the popular cakes, Le Nôtre also serves meals and offers great sorbet to accompany lonely cakes.

Valentine’s specials: During Feb 5-14, heart-shaped volute chocolate will be available as well as a "love you" almond meringue. All Valentine’s gifts will be packed in a pink design box with a heart on top.

Where: G/F, Natural Ville Executive Residences, Langsuan, 02-250-7050. Open daily 6am-10:30pm. 5/F, Emporium, 02-664-8289. G/F, Siam Paragon, 02-129-4364-5. Sofitel Silom, 02-267-5292. AE, D, MC, V

Oriental Shop

These luxurious shops from the five-star Oriental Bangkok are famous for, in addition to gourmet meats, ice cream, fabulous waffles and homemade chocolate. Popular chocolates have ingredients like peanuts, green tea and raspberries. Everything is rich in flavor and is made at the hotel.

Valentine’s specials: It’s a heart extravaganza with heart-shaped chocolates in a red silk or wire box, heart-shaped chocolates in wire bags and five chocolate praline hearts wrapped in white netting. Since Cupid is the poster-boy for this romantic holiday, you can find him there as well. If you’d like something other than chocolate, try the Valentine cakes, cookies and strawberry candy.

Where: (G/F, Siam Paragon, 02-610-9845-6. 5/F, Emporium, 02-664-8185. G/F, Isetan, 02-255-9813)

Visage

Homemade chocolate is prepared at the largest branch in the Face complex on Sukhumvit—which is home to more varieties and selections than other shop. To maintain high quality and delectable flavor, almost all ingredients are imported from France. Both white and dark chocolate are available with a variety of flavors including caramel, raspberry, passion fruit and milk chocolate.

Valentine’s specials: Chef Eric personally likes the heart-shaped raspberry most because of its attractive red color, but it also comes in several different flavors. Recommended items include a chocolate box with three chocolate hearts—hazelnut, raspberry and milk chocolate and three passion fruit white chocolate (B210). See Chef Eric demonstrate how he creates his chocolate masterpieces Feb 11-12 at 2 and 5pm at Visage@Central Chidlom.

Where: 29 Sukhumvit Soi 38, 02-713-6048-9. Open daily 7am. 2/F, Central Chidlom, 02-251-9202. G/F, Siam Paragon, 02-610-7511. V, AE, DC, M