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Chat
on Unusual Travel | Is This Trip
Right For You? | Description
of Thai Regions
Thailand, the land of my childhood, still mesmerizes me with
its unusual and controversial conglomeration of right vs.
wrong, good vs. evil and beautiful vs. not so beautiful. Buddhism
has been ingrained in the life of every Thai person and is
represented in a landscape dotted with holy images, elaborate
shrines and soaring pagodas. At the same time, due to economic
hardship, financial opportunities, and/or just plain convenience,
some women and men are driven to a life as a sex slave, a
child laborer, a drug dealer, etc. These two poles exist side-by-side,
harmoniously in Thai society. For example, holy images are
enshrined and prayed for in most business establishments including
go-go bars, nightclubs and brothel houses. However, the attribute
you will notice most about Thai people in all walks of life
is their hospitable manner. They are so polite and easy-going,
always adhering to the phases “sabuy sabuy”
(relax), “sanuk” (fun), “mai pen
ri” (never mind) and “jai yen yen”
(take it easy or calm down). They seem to try very hard to
please strangers and guests to ensure that they have a good
time.
Besides its people, Thailand offers diversified sights, sounds,
tastes, and smells. The Thai kingdom is divided into four
regions each with its own distinct climate, dialect, art,
customs, and cuisine. Ancient sites and cities offer some
background of each region in its artistic and cultural development.
You can see awe-inspiring pagodas, glittering temples and
majestic royal palaces of various shapes and artistic styles.
Aside from a region’s arts and crafts, the cuisine represents
the culture and daily life of the regional people. An array
of exotic tropical fruits and local goods offered in open-air
markets challenge your taste and your bargaining skills.
A unique landscape also distinguishes each region with the
high rugged ridges, lush hills and valleys of the cool north
through the colorful, bustling central plain to the tropical
white sand beaches, remote enchanting islands, friendly marine
life and towering rain forests of the south.
Chat of Unusual Touch leads you through these phenomenal
experiences in Thailand. Chat, as an insider, takes you to
see the authentic,
personalized, in-depth vision of Thailand. Chat, as an outsider,
shows you Thailand as it is without any judgments. Let’s
have fun and be mesmerized by Thailand!
Chat of Unusual Touch travels through Thailand and Southeast
Asia 2-3 months out of the year doing research and sampling
local dishes for his articles and cookbooks. His students
and friends always accompany him on this, sometimes long journey.
Recently, his companion list is getting larger requiring more
organization and planning. So, Chat has finally decided to
organize small groups of people to do what he enjoys most:
traveling, eating and now showing his students, friends and
food enthusiasts a good time in his homeland.
Complying with the Thai attitudes of “Sabuy Sabuy”
(easygoing) and “Jai Yen Yen” (take it easy),
the trips are organized so your vacation can be enjoyed at
a leisurely pace. We will see and experience various aspects
of Thailand -- both beautiful and not so beautiful. We will
walk among ordinary people, feel and touch their colorful
culture and taste their diversified cuisine. There will be
off-the-beaten-path trips with limited services and indulgent
trips with luxurious provisions, but wherever we are, food
is always plenty and delicious.
Chat of Unusual Touch often asks members to adopt a give
and take attitude to get along. It is imperative that all
members
behave as a unit to achieve the same goal of having a good
time. Disruptive and self-centered manner of any member can
jeopardize the trip’s tranquility and harmony, and may
result in being dismissed from the group with no refund.
Please
keep in mind that you are among friends and families during
this trip. Examine yourself closely before taking a trip
because
your attitude is the most important part to a memorable
and enjoyable trip.
There are several choices to be made about which one of the
three trips you would like to join. By looking at the trip
details, determine which trip would suit your duration, cost,
and date of travel and which itinerary best suits your interests.
But, most importantly, determine whether or not this trip is
right for you?
A little adventurous, a little luxurious, a lot of unusual
touch, action and good foods are only beginning to describe
the trip. The trip is perfect for the first time explorer
of Thailand or a past visitor who would like to receive a
greater depth of understanding of Thai life and cuisine .
You are a flexible explorer and observer interested in learning
other cultures. You are active, willing and open-minded to
absorb and connect with the real Thailand.
You will taste authentic Thai cuisine in every meal throughout
every region. Many varieties of foods, both spicy and mild,
will be ordered for family style dining. For those who are
highly sensitive to spicy food you can request the chef to
tone down the heat. But spiciness is a relative term a toned
down version may still be too hot. This trip might be an opportune
time to develop your spicy toleration.
Accommodations in a variety of convenience levels will be
provided throughout the trip. Some have air conditioners;
some have fans; some have open-air tropical breeze; some
have
hot water and some don’t. But they are all clean, safe
and convenient with adequate services. Accommodations are
double occupancy based on two persons sharing a twin-bedded
room. Sometimes, depending on the availability of the twin-bedded
room, members are occasionally asked to share a dorm-style
long house mostly on the remote tropical islands. If you
expect
a first-class or five-star international hotel with all-luxurious
services and amenities, this trip is not for you.
Adult trip members come in all ages and backgrounds ranging
from 18 – 80 years old, but they all have good stamina.
The trip is not recommended for children; however, children
of a certain age with exceptionally mature manners and stamina
to keep up with adults may be considered on a case by case
basis with their parents.
Our primary ground transportation is a van or two vans depending
on the number of tour members. Other ground transportation
is provided to get to the off-the-beaten-path destinations.
Train, automobile, boat, canoe, and in some occasions, elephant
or other tame riding animals are included. At some hard-to-reach
destinations, climbing in and out of vehicles such as boats
and stepping in and out of water is unavoidable.
: Geographically embraced by the rugged
ridge of mountains, Tanow Wasri, with the highest peak
at 8,445 feet, the north has a pleasant cool climate compared
to the hot and humid weather found in the southern regions.
The mountains form a natural border to Burma (Myanmar) and
Laos and intersect at the infamous Golden Triangle. The mountains
slope down into the fertile Northern-rolling plateau, creating
four sister rivers: the Ping, the Wung, the
Yom and the Nan. These four rivers combine together
to form the mighty Chao Praya River which flows through
central Thailand.
Though Thais in general are quite mellow, adhering to the
Thai motto “Sabuy Sabuy” meaning "whatever".
I have found Thais in the north to be extremely Sabuy Sabuy.
The temperate climate and fertile land have shaped the mellow
disposition and peaceful way of life. The Thais in the north
have seldom had to face economic hardship. Their crafts, architecture,
language, cuisine and conduct are the highlight of Thai civilization.
I may describe the northern people as mellow, but the pungent
spices and chili pastes in their cuisine run counter to their
mild disposition. The neighboring countries of Myanmar and
Laos influence their culinary tradition. Gaeng Hung Lay
is a popular Burmese-influenced curry dish, as well as Khoa
Soi, the signature dish of the north. Not to be dismissed
is the Laotian-influenced Khao Neaw, or sticky rice,
which is their regional staple rather than the soft, boiled
jasmine rice of the central and southern regions. Namprik,
a basic element in every meal, is a chili dip or sauce accompanied
by fresh or cooked vegetables. Namprik ranges in heat
intensity, from the mild Namprik Ong (minced pork with
tomato and spice mixture) to the fiery Namprik Tadaeng
(dried red chili with spices and shrimp paste).
The cool climate of the north produces annually a unique fruit
that grows only in this region called Lumyai in Thai
or Longan throughout the rest of the world. Longan
plays an important role in northern desserts, both as a fresh
fruit and for its unique flavor and texture in sweet rice
pudding, syrup and beverages.
The northern hospitality is most evidently shown in a traditional
feast called Khun Toke. Khun Toke is a classical
style dinner customarily offered to important quests or dignitaries.
A round 2-foot tall table with an upward rim is constructed
or carved out of wood then polished, decorated, and lacquered.
Several dishes of food are arranged on this table and served
in front of the guests who sit awaited on the floor. The meal
typically consists of northern delicacies such as Gaeng
Hung Lay, Gaeng Hoa, Namprik Ong, chicken
salad, pork rinds, sausages, rice puffs, fresh vegetables,
and Nam Ton which is a beverage. Accompanying the meal
is a woven bamboo container, Kratip, full of sticky
rice, a bowl of water for rinsing one’s hands, and hand-rolled
local cigarettes called Khee Yo. This mouthwatering
feast seldom goes without a treat for the ears and eyes. Northern
classical dances and music are typically performed throughout
the meal.
: The central region has fertile flatlands,
which spread out around the Chao Praya River; the
lifeblood of the region. The river originates in northern
waterways
carrying silt and nutrition to annually revitalize the central
region’s land. The land, in return, yields a large-quantity
of high-quality agricultural products year-round with the
support of a complex irrigation network. This network also
serves as a commuter highway for people and goods, thus the
region is dubbed the "Venice of the East.” Bangkok,
the capital city, is the center of Thai economy, politics
and culture. It houses all major governmental institutions,
including the leading educational, medical, sporting and cultural
facilities. The capital city is centrally located and flanked
by the gulf of Thailand where sea going ships transverse.
Bangkok with a population exceeding 10 million, attracts people
from all regions, primarily for economic purposes. Similar
to any big city, Bangkok has become a metropolis with its
own set of problems. The high price of being a capital city
is that it is one of the world’s most polluted and congested
cities. Each year, due to inadequate drainage, flooding periodically
paralyzes the city and casts its burden on the life of its
inhabitants. Despite these obstacles, Bangkok still grows
and attracts more people, yielding a colorful conglomeration
of flavors and cuisine.
The best food merchants bring their trade to Bangkok to challenge
an elaborate, sophisticated and contemporary food scene. The
central region covers both sides of the gulf of Thailand where
abundant supplies of seafood are transported daily for enormous
consumption in Bangkok. Along the Gulf, cities such as Rayong,
produce one of the best Nam Pla (fish sauce) and Kapi (shrimp
paste) which are essential to almost all Thai dishes. All
year round, the central plain produces the majority of
the country’s fruits and vegetables, such as Som Keow
Wan ( sweet tangerine) and Mamoung (mango). These fruits
and vegetables, along with seasonal fruits and vegetables
imported from other regions, make Bangkok markets perpetually
vibrant with colors and choices.
Food of the central region, especially in Bangkok, has been
often modified to fit shifting trends. It reinvents itself
regularly to keep up with the demands of challenging new
tastes,
influx of new ingredients, and new life styles. In every
visit to Thailand made during the past few years, I’ve
found new creative concoctions formed by mixing and matching
local
ingredients and techniques to invent new dishes. At this
point, I have to credit the new generation of chefs who break
through
the traditional and conservative barrier in Thai cooking
to bring its sensations to new heights.
: The southern peninsula stretches
down between the Gulf of Thailand and the Indian Ocean. Beautiful
beaches attract tourists from around the world, thus there
are big investments made in the resort and hospitality businesses.
As an example, Phuket Island, with its tropical paradise,
convenient international airport and luxury hotels have earned
the reputation of being a first-class tourist destination.
Many southern beaches have been featured in numerous movies,
notably “The Beach” and “Diamonds Are Forever”.
The landscape of the south varies dramatically from the rolling
green rice fields in the central region to the tall trees
of rubber plantations and the sloping hills of coconut palms
and spiky pineapples of the south. These plantations are
watered
by a nearly eight-month rainy season. Some parts of the south
still have dense jungles, which have been preserved for rare
and endangered animal species.
The south experiences and accepts greater religious diversity
than the other regions. A concentration of Muslims in the
south constitutes the second largest religion in the Thai
kingdom. The southern language is the most distinctive and
difficult to comprehend according to the central standard.
Farther south near the Malaysian border, the southerners also
speak Malay and have absorbed a Malay way of life. Southern
cuisine reflects the neighboring influence of Malaysia with
Muslim curries and the avoidance of pork. Coconut is locally
produced and presented in many regional dishes. Seafood dishes,
Pla Phao (grilled banana-wrapped fish) or Goong
Seap (prawn skewers), are ingeniously prepared in a uniquely
southern way. Gaeng Leung (yellow soup) and Kaeng
Tai Pla (fish tripe soup) owe their origins to the south,
where their special ingredients grow. An indigenous plant,
Sataw, is produced only in this region and transported
all over Thailand as a southern delicacy.
Ever popular, the south recently received tremendous amounts
of tourists, bringing wealth to the local people, especially
in well-known destinations such as Phuket and Samui Island.
The standard of living among these places has increased so
drastically that some places are too far reaching for most
of the Thai people to visit. The southern food scene has been
modified to accommodate Western visitors and the Western palate.
Thus, the tastes are less challenging and diversified as perhaps
the other regions. Fortunately in some restaurants, the local
dishes still maintain the taste and integrity of Thai cuisine.
: The second largest region in Thailand,
the northeast or Esan covers 1/3 of the total land
area. In many regions here the soil is poor and the farmers
depend solely on nature for the right amount of rain. They
often endure prolonged and frequent droughts or floods. At
one time, the drought must have been so severe that part of
the vast barren land was named Kula Rong Hai, which
means, “crying Kula”. I have been told that Kula is an indigenous bird, whose habitat often suffers
from the drought, but the bird always survives. Once the drought
got so intense that even the bird cried.
The neighboring country, Laos, has long been an influence
on daily life of the Esan people. It shows in the architecture,
language and unique cuisine. Along the Mae Kong River,
bordering Thailand and Laos, the Esan people speak
Laotian fluently, and some have accepted Laotian culture
and
traditions. In fact, I can’t find much difference between
Esan and Laotian people in this part of Thailand, except
for
which side of the Mae Kong River they are from.
Facing the extreme conditions, the Esan people have
had to be resourceful. Their cuisine reflects the creative
ways they have of making the best use of local ingredients.
Instead of steamed rice, the Esan people prefer sticky
rice or glutinous rice considerably heavier both in weight
and how it feels in the stomach. Laap, an Esan
signature dish, employs only a few ingredients and is quick
and easy to prepare. Jaew, or chili dip, is an essential
part of the Esan meal. The Esan people prepare
several kinds of fiery hot Jaew, to accompany the sticky
rice and vegetables during extreme weather conditions. Esan soup
is also simple to prepare with one or two dominant flavors
from local herbs and spices. Since they don’t have the
luxury of coconut milk , their soup is a clear broth. Savory Esan dishes are usually prepared without sugar. The
sweetness comes from creative use of ingredients such as Esan
sweet cilantro or sweet basil.
Whereas natural products from the earth in this region are
mostly the same as those in other regions, they are prepared
differently. For example, Tum Som, the Esan
green papaya salad, is comprised of papaya, fish sauce, lime
juice and herbs. In contrast, by reversing the name in the
central region to Som Tum, elaborate ingredients such
as dried or cooked shrimps, tomatoes, sugar, and peanuts are
added. Esan produces most of Thailand’s preserved
meat and vegetable products, as they never know when the
drought
or flood will strike. The most famous of these products is
raw salt-fermented fish, dried and salt-cured beef and bamboo
shoots in brine. The raw salt-fermented fish appears in several Esan dishes as a flavor enhancer. To survive the extreme
conditions, the Esan people have developed unusual
delicacies, such as deep-fried silkworms, grilled lizards,
crickets and red ant salad.
A traditional dinner of the Esan called Pa Khao
Lang is similar to the Khun Toke of the North.
Guests are offered a tray of local delicacies such as Laab
Moo, bamboo shoot soup, sour fish, salted beef, Tum
Som, BBQ chicken, Jaew dip, vegetables, Khao Maow,
and baby bananas. Katip of sticky rice and water for
rinsing always accompany the meal.
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