Thailand as world's best brand

By The Nation  Mon, January 19, 2009 

Thailand has again emerged as the world's best "brand" in terms of value for money, according to the 2008 Country Brand Index (CBI), for the third consecutive year.

 

Thailand's ranking as the "Best Country Brand for Value for Money" was announced on 11 November, 2008, at the World Travel Market, the premier annual exhibition of the global travel trade. The same Brand Index also ranked Thailand third in the category of "Friendly Locals and Authenticity".

 

The Brand Index hailed the Kingdom "Famous for its authentic culture, spectacular beaches and noteworthy nightlife, Thailand is also one of the most affordable destinations in the world."

 

CBI, now in its fourth year, is a comprehensive study of approximately 2,700 international business and leisure travellers from nine countries conducted by FutureBrand, a leading global brand consultancy, in conjunction with public relations firm Weber Shandwick's Global Travel and Lifestyle Practice.

 

This year's index includes rankings and trends as well as travel motivations, challenges and opportunities within the worlds of travel, tourism and country branding.

 

Thailand is listed in the top 10 in seven categories, namely:

1st in the "Best Country Brand for Value for Money" — Offering the most in return for the price you pay

3rd in the "Best Country Brand for Friendly Locals" — Welcoming citizens who make visitors feel comfortable

3rd in the "Best Country Brand for Authenticity" — Delivering distinctive, genuine and unique culture and experiences

4th in the "Best Country Brand for Nightlife" — Noteworthy bar, nightclub and late-night scene

4th in the "Best Country Brand for Shopping" — Accessible, diverse and abundant retail choices

10th in the "Best Country Brand to Extend a Business Trip" — Where travellers want to extend business travel into a personal vacation

10th in the "Best Country Brand for Desire to Visit / Visit Again" — The country travelers would most like to visit or return 

 

Tourism Authority of Thailand Governor Phornsiri Manoharn commented, "In today's difficult economic times, to be considered the best value-for-money destination is perhaps the best brand image Thailand could enjoy.

 

"It will certainly go a long way towards helping Thailand remain a first-choice destination in terms of future travel for holiday and meetings/incentives."

 

In addition, TAT also received the "Best Stand Feature" award at the WTM 2008 for its impressive reception area and its breathtaking floral display. Judges also liked the grand signage and praised its excellent use of graphics. The overall effect was to show Thailand in all its glory as a truly amazing holiday destination.

 

International visitor arrivals to Thailand during January-July 2008 (classified by nationality) totaled 9.14 million, up 12.65% over the same period of 2007. In 2008, TAT is projecting 15.48 million international visitors arrivals, up 7% over the projection for 2007, with tourism revenue projected at 600 billion Baht.

 

The UK is the top performing source market from Europe. In January - July 2008, UK visitors arrival to Thailand (by nationality) totalled 497,620 up 1.27% over the same period of 2007. UK visitor arrivals are projected at 907,000 in 2008, and may well cross the one million mark in a few years.

 

(www.nationmultimedia.com/2009/01/12/business/business_30093023.php) 

 

Living the Pai life,Thailand

Pai is a small laid-back valley between Chiang Mai and Mae Hong Son town, surrounded by steep mountains. The place is becoming popular with western travelers. This is the starting place for great white water rafting expeditions down the Pai river. Pai is a small town in northern Thailand near the Myanmar border, north of Chiang Mai on the northern route to Mae Hong Son. It lies along the Pai River. The town has thesaban tambon status and covers parts of the tambon Wiang Tai of Pai district.

Pai is located on Thai highway 1095, which connects Mae Hong Son with Chiang Mai. The Pai Airport, which had been decommissioned for 20 years, was paved and refurbished in 2005-6, and on 1 February 2007, Siam General Aviation began daily passenger service to and from Chiang Mai International Airport.

Pai was once a quiet market village inhabited by Shan people (ethnic Tai whose culture is influenced by Burma; see the History section below), but nowadays Pai primarily thrives on tourism. Well-known among backpackers for its relaxed atmosphere, the town is full of cheap guesthouses, souvenir shops and restaurants. In the proximity of the town are spas and elephant camps. Further outside of town, there are several waterfalls and a number of natural hot springs varying in temperature from 80 to 200 degrees Celsius. Some resorts tap the hot springs and feed hot water into private bungalows and public pools. As Pai lies at the foot of the mountains, many tourists use it as a base for trekking and visiting hill tribes like Karen, Hmong, Lisu and Lahu. Another notable attraction is the town's excellent Wednesday Market which brings large and colorful crowds of local villagers and tribal people from all around the Pai Valley.

Recently Pai has appeared on the Thailand tourist map and has received major infrastructure upgrades including an airport with several daily flights and also several small- to medium-size luxury resorts (adding to the more than 118 guesthouses and restaurants which existed as of June 2007), a couple of live music clubs, beer bars and two sets of traffic lights. This has done little to dampen the small and peaceful spirit of the town out of season. However, it has led to a recent influx of business investment and land speculation by both farang (non-Asian foreigners) and big city Thais. While some hail these sweeping changes as a new age of prosperity for Pai, others point to the loss of Pai's traditional customs and culture. In the tourist high season of November through March there are large numbers of tourists.

By the way we would like you to know Mae Hong Son the actually Pai located in this province. Mae Hong Son has long been isolated from the outside world. Virtually covered with mist throughout the year, the name refers to the fact that its terrain is highly suitable for the training of elephants. Former governors of Chiang Mai used to organise the rounding up of wild elephants which were then trained before being sent to the capital for work. Today, Mae Hong Son is one of the "dream destinations" for visitors who are attracted by its cultural and natural wonders. Nestled in a deep valley hemmed in by high mountain ranges

Mae Hong Son province is located in the remote West of Northern Thailand. The province borders Myanmar's Shan state to the North and all along the west. The province's total area is some 12,681 square kilometers, mostly mountainous and forest-covered, with a few flat valleys in which villages have developed. Rice paddies are cultivated in every valley. Mae Hong Son is administratively divided in to 7 districts: Mae Hong Son town (in Thai = Amphoe Muang), Mae Sariang, Mae La Noi, Sop Moei, Khun Yuam, Pai and Pang Ma Pha (Soppong).

From Chiang Mai by road it is a full day's drive (7 hours - 280 km), on winding and scenic mountain road, through the Pai and Soppong (Pang Ma Pha) districts. The road is probably one of the most scenic drives in Northern Thailand. Driving south of Mae Hong Son, road 108 can bring you back to Chiang Mai passing through Mae Sarieng. This section is longer with a distance of approximately 350 km. It is often called the valley of Three Mists because it seems to have mist all year long. In the raining and cold season a humid fog covers the sky most days until mid-morning, and during the dry season, the smoke from slash-and-burn farming lingers in the valley as it is surrounded by mountains.

Thai Airways flights are sometimes cancelled during the hot season on account of poor visibility due to smoke. The landing on the airport located right in town is quiet scenic, dropping down from the high surrounding mountains. 

Before the road was built access to the Mae Hong Son valley was virtually impossible, except for logging industry workers who were going to sell and trade in Chiang Mai. Nowaday there is access from the East toward Pai and South to Mae Sarieng. After completion of the airport and with three daily flights access is now easy. However the town remains little visited, and this charming small provincial capital has kept its Shan influence from the past, as can be seen in the architecture of most temples and some older houses. 

Source : thailandhotelforums.com

 

 

A Brief History Of Phuket Thailand

 

in the 17th century, the Dutch, the English, and from the 1680s the French, competed with each other for trade with the island of Phuket (the island was named Junk Ceylon at that time), which was valued as a very rich source of tin. In September 1680, a ship from the French East India Company visited Phuket and left with a full cargo of tin. In 1681 or 1682, the Siamese king Narai, who was seeking to reduce Dutch and English influence, named Governor of Phuket the French medical missionary Brother René Charbonneau, a member of the Siam mission of the Société des Missions Etrangères. Charbonneau held the position of Governor until 1685.   

 

In 1685, king Narai confirmed the French tin monopoly in Phuket to a French ambassador, the Chevalier de Chaumont. Chaumont's former maître d'hôtel Sieur de Billy was named governor of the island. The French were expelled from Siam in 1688 however, following the 1688 Siamese revolution. On April 10, 1689, the French general Desfarges led an expedition to re-capture the island of Phuket in an attempt to restore some sort of French control in Siam. The occupation of the island led nowhere, and Desfarges returned to Pondicherry in January 1690.

 

The Burmese attacked Phuket in 1785. Captain Francis Light, a British East India Company captain passing by the island, sent word to the local administration that he had observed Burmese forces preparing to attack. Than Phu Ying Chan, the wife of the recently deceased governor, and her sister Mook(คุณมุก) then assembled what forces they could. After a month-long siege, the Burmese were forced to retreat March 13, 1785. The two women became local heroines, receiving the honorary titles Thao Thep Krasatri and Thao Si Sunthon from King Rama I. During the reign of King Chulalongkorn(Rama V), Phuket became the administrative center of the tin-producing southern provinces. In 1933 Monthon Phuket (มณฑลภูเก็จ)was dissolved and Phuket became a province by itself. Old names of the island include Ko Thalang.  ( Wikipedia.org )

 

 

Traditional Thai Farming

 

In the past, the number of water buffalo a farmer had was an indication of wealth and the water buffalo was considered a farmer's best friend. Large numbers of them could be seen wallowing in the mud at the edge of paddy fields. But with the invention of diesel plows and tractors, uses for the animal have been on the decline -- until now. 

Water buffaloes cost about $400-$500 each, and are a cheap alternative to diesel ploughs. But both farmers and water buffaloes are out of practice. 

Young farmers like Supat Langboon have little experience using farm animals in the fields and the farm animals themselves are confused as to why they are in a rice field attached to a plough. 

But even though water buffalo are more difficult to control than tractors, Supat is not giving up. 

[Supat Langboon, Farmer]:

"I would like to try to use a water buffalo to pull the plough because petrol is very expensive." 

Supat's uncle, 73-year-old farmer Tawan Panyaharn, is teaching both man and beast to work together and progress is slow. 

[Tawan Panyaharn, Farmer]:

"My relatives do not know how to train a buffalo how to plough. Sometimes, I have to step in and train them myself. I can get the buffalo to pull the plough within a few days." 

Rice production is the main source of income for rural families in the northeast. Thailand is one of the world's biggest rice producers and exporters. Some 10 million hectares of rice is grown in the country. Half of that is located in the country's northeast.  

 

( www.youtube.com ) 

 

The Thai wedding ceremony

 

The Thai Wedding Day

 

The Thai wedding ceremony is unique. It used to be more complex with lots of steps. Presently, it has been modified to be more modern and less complex.

Usually, we will have a Monk Blessing as is the Buddhism custom at the house of the bride or the bridegroom (which will be the place for the event) in the morning. After that, there will be marriage registration. Then, we have lunch together. Many couples do not have this part of the day of the monk blessing and registration at home. They may go to register at the county office the day before or after the wedding.

In the afternoon, the traditional wedding customs will be followed. It is called ROD-NAM-SANG, and is the main event where both the bride and the bridegroom's family get together. They witness this important event. Both the bridge and the bridegroom will sit close together on the floor (or small stage) with their hands held in WAI style (like the way we pay respect to the Lord Buddha). A flower chain connects the hands. The most senior person will act as the leader of the event. He or she will start to soak the couple's hands in water and wish them good luck. The water is contained in a conch shell container (ROD is soak, NAM is water, and SANG is conch shell). Then, the parents and others will do the same. Usually, only selected people like close friends and close relatives will be invited to the ROD-NAM-SANG event. If you are the immediate supervisor of the bride or bridegroom, you may be invited to join the ceremony. Accept it, it's a great honour. Please do not dress in BLACK colours (Dress and necktie). For Thais, the black colour is reserved for a sad event like a funeral. I have heard many Thais complained about foreigners wearing black dress to a wedding ceremony and it is a sign of bad luck to the bride and the bridegroom.

On the same night, there will be a wedding party. The number of invited guests is around 100 - 300. People like to organise the function in the hotel since the facilities are easier to set up. It could be arranged in different ways i.e. Cocktail style, Buffet Thai food, Chinese food, or sit down dinner. Whatever the style, the wedding party usually follows the same steps:

• The dinner party starts around 6 pm; the bride and the bridegroom with their parents will stand in front of the function room greeting and welcoming the guests. 

• Guests arrive.

• Guests go to register the name at reception area. Guest will sign the guest-book wishing good luck for the couple. Guests will present the gift at the registration area. It could be gift or gift cheque. If you present gift cheque, value varies according your position and the position of the bride and the bridegroom. Check with your secretary or colleague on the proper amount. If you give less than expected you will get a reputation as a stingy boss!

• Guests take photograps with the bride and the bridegroom.

• Around 7 pm, the dinner starts.

• Around 7.45 pm, the Master of Ceremonies (MC) starts the formal ceremony. Typically, the MC is one of the close friends of either the bride or bridegroom.

• The MC invites both the bride and the bridegroom to the floor. A wedding Flower is presented to them by the parent of the bridegroom.

• The MC calls for the guest of honour. Usually, the guest of honour is the person who is well respected by the community. The person could be the immediate supervisor of either the bride or the bridegroom, or could be one of the relatives. Generally, only one person is enough. Sometimes there could be 2 guests of honour, one from each side. Usually, the guest of honour is aware of their role before the event.

• The guest of honour will give the speech. I have seen many Western guests of honour give a good speech. The speech should be wish them a good luck and also add some tips for marriage. Some good tips include;

• Marriage is like chop sticks, you need both parties in order to get things done. Teamwork!

• A spouse likes tong and teeth. They are needed by each other. However, sometime they crash. Do not be surprised when they clash. It's part of the marriage package.

• Be calm and cool in marriage. You need both characteristics a lot.

• Forgiveness is the thing that you must practice in marriage. Etc…

• A speech should only take 2 to 3 minutes. Do not talk for over 5 minutes, it will annoy other guests.

• After the speech, the guest of honour will asked all the guests to stand up and toast the bride and bride groom. All the guests will end the toast by saying CHAI-YO (Cheers) 3 times.

• The guest of honour will step down from the floor. The MC might make a playful speech and interview the bride and bridegroom on how they met, how they fell in love, and tell some other fun stories about their love (if the MC learns it before the event). This part is optional. It's depends on how good the MC is in his job.

• Next, the bride and bridegroom will cut the wedding cake and serve some guests. Usually, they will serve the parents, senior relatives and the guest of honour.

• After that, the bride and bride groom will walk around for pictures or movies with all the guests. Typically, the friends of the bridegroom will use this opportunity to individual salute the bridegroom by offering a toast. "They will drink bottoms up" their own drink. If the bridegroom has 50 friends, it means that he has to drink 50 glasses of whiskey. So, that first night, he may not be able to perform the role of good husband. Because, he is too drunk!

• The party finishes around 10-11 pm.

Then, they live in happiness together. It's a happy ending story!

By  Kriengsak  Niratpattanasai 

 

( www.apmforum.com )  

Cooking Thai Food

 

Wanna know how to cook Thai food ?  watch this !

---------------------------------  

Pad Thai (or Phad Thai, Thai: ผัดไทย,  "Thai style frying") is a dish of stir-fried rice noodles with eggs, (Thai น้ำปลา), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with Thai condiments. In Thailand, it is also served with a piece of banana flower.

 

Two different styles of Pad Thai have evolved: the version most often found in the streets of Thailand, which is relatively dry and light, and the version that seems dominant in many restaurants in the West, which is heavier and may be covered in red oil.

 

Though the dish had been known in various forms for centuries – it is thought to have been brought to the ancient Thai capital of Ayuthaya by Vietnamese traders – it was first made popular as a national dish by Luang Phibunsongkhram when he was prime minister during the 1930s and 1940s, partly as an element of his campaign for Thai nationalism and centralization, and partly for a campaign to reduce rice consumption in Thailand. The Thai economy at this time was heavily dependent on rice exports; Phibunsongkhram hoped to increase the amount of it available for export by launching a campaign to educate the poor in the production of rice noodles, as well as in the preparation of these noodles with other ingredients to sell in small cafes and from street carts.

 

In fact, its name literally means "Thai-style stir-fried noodles," and for a dish to be so named in its own country clearly suggests an origin that isn't Thai. Indeed, noodle cookery in most Southeast Asian countries was introduced by the wave of immigrants from southern China settling in the region the past century. They brought with them rice noodles and their ways of cooking them. During the recession following World War II, the post-war government of Field Marshall Pibul, desperate in its efforts to revive the Thai economy, looked for ways to stem the massive tide of unemployment. Among the occupations the government aggressively promoted to give the populace a way to earn a living was the production of rice noodles and the operation of noodle shops. Detailed instructions on how to make the noodles and recipes were printed and distributed all around the country. From these efforts, rice noodles became firmly rooted in the country and have since become a widespread staple food.

 

Outside of Thailand, Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in the United States and Australia.

(Wikipedia.org)