Suuai

Monthly news for Chiang Mai and surrounding areas of Thailand

Feb 2025

Great news, for the past three months, the city (chiang mai) has experienced a notable resurgence in tourism, approaching pre-pandemic levels. The Tourism Authority of Thailand (TAT) reported that in the first five months of 2024, the city welcomed over 4.7 million visitors, with 3.08 million being domestic travelers and the remainder international tourists. This influx generated approximately 46.7 billion baht in revenue, primarily from accommodation, dining, and entertainment sectors.

In anticipation of continued growth, Chiang Mai is preparing for the 48th Annual Flower Festival, rescheduled to February 7-9 2025. Themed Charm of Blossoms, Beauty of Wiang Ping, the festival aims to attract both local and international visitors with its traditional and world class floral displays and cultural showcases.

However, the city faces challenges accompanying the tourism boom. Recent reports indicate that air pollution has become a concern earlier than usual this year, prompting authorities to advise residents and tourists to take necessary precautions.

Overall, Chiang Mai tourism is looking good in terms of growth, with continued significant events and increasing visitor numbers the town looks promising for continued growth for 2025-26.

Smiles,    Jonky

The Isan Project, known for blending traditional Thai culture with contemporary music, continues its creative journey with a new music video currently in production. The latest video was filmed in Mae Sai, Thailand, a location renowned for its vibrant scenery and cultural significance. This project captures the essence of northern Thailand while staying true to the group mission of showcasing Thailands rich heritage to a global audience.

Scheduled for release in 2025, the new music video is expected to highlight stunning visuals from Mae Sai, incorporating local traditions and modern storytelling. The Isan Project has gained international recognition for its unique style, and this latest endeavor promises to further cement its reputation as a creative force in music and cultural representation.

Stay tuned for the release, which will undoubtedly continue to bridge the gap between Thai traditions and the modern music world.

Founder/ Producer- Will Robinson
Thailand representative Support – Senator Weerasak Kowsurat

What Does a Vitamin C Drip Do?

A vitamin C drip, or intravenous (IV) vitamin C therapy, delivers high doses of vitamin C directly into the bloodstream. This method bypasses the digestive system, allowing for greater absorption. Read More

The Red Box, a six-time Michelin-awarded restaurant

Journey Across Asia: Nature & Culture at Red Box, Chiang Mai
Tonight at the Red Box was nothing short of exceptional. I had the pleasure of experiencing their newly launched “Journey Across Asia: Nature & Culture” tasting menu—an 8-course exploration of Asian flavors an artful array of presentations that certainly defined fine dining in town.
Priced at 7,990 THB (or 11,580 THB with wine pairing), it was a splurge, but one that felt worth every baht.
A Culinary Journey Begins
Chef Dan personally began the experience with table-side cooking, immediately setting the tone for an immersive evening. The attention to detail, both in the presentation and storytelling, added an intimate touch that really few restaurants seem to capture.
The evening started with amuse bouches—a Northern tea leaf ceremony, Royal Hor Mok, and a hit of Golek spice—each bite reflecting the regional influences woven throughout the menu.
The Courses:
1st Movement: Season’s Wave
The Hokkaido scallop was flawless. It arrived on a bed of dachi daikon cauliflower cloud, paired with a velvety Thai-infused onion beurre blanc. The kaffir lime essence and winter truffle was A+++.
2nd Movement: Memories
The Alaskan black cod was buttery and tender, accompanied by a surprising yet “yum” fish mousse and fire-kissed artichoke. The roasted yellow curry and Chiangmai potato sculpture was one of the highlights of the night, which I felt guilty dismantling it just for my tummy.
3rd Movement: Ornament
This course felt like art on a plate. The French foie gras paired with a fruit chandelier garnish was a rich indulgence, while the micro herb salad, tart calamansi, and yuzu added the perfect acidity to balance the dish.
Intermission: Festive Freshness
A refreshing change of pace arrived with the National Oyster-1 Grand Prix 2024 and Chiang Mai organic tomato salsa with savory sake. The addition of Hua Hin Osietra caviar and silken Thai coconut cream was definitely a wow moment, clean and ultra fresh.
Final Movement: Choice of Main
For the main course, I opted for the Thai river prawn, a 3 day pre-cooking process of brining, left on ice then baked for 10 minutes, and covered in coconut sauce. At first I hesitated thinking it wasn’t cooked but later learned of Chef Dan’s painstaking preparation and cooking process. It was something I’ve never experienced before but impressively delicious.
The other choices, Tenderloin (MB4-5), smoked duck breast, and award-winning lamb were all tempting. The tenderloin is cooked in Thai holy basil jus kraprao, smoked carrot purée, and beef consommé.
• There is a 1,390 THB supplement for this dish.
Dessert: Curtain Call
Dessert featured smoked ice cream—a highlight of the evening. The smoky sweetness was unlike anything I’ve had before. Alongside, a series of petits fours presented Red Box’s top five signature dishes in Thailand’s Michelin Guide.
Overall Impression:
From start to finish, “Journey Across Asia: Nature & Culture” was a thoughtfully curated dining experience. Chef Dan and his team of 10 waitstaff made the evening feel seamless, and the table-side service added a personal touch I won’t forget.
This isn’t just dinner; it’s a performance—one that I’d gladly return for again.
#everopendoor

Life as a Mongolian Nomad: A Glimpse Into Rose’s  World

Rose (Byambatsetseg Narmandakh), a native of Mongolia, grew up in the heart of nomadic life, a tradition rooted in the culture of her homeland. Each day begins early, often before sunrise, with a simple yet hearty breakfast of six cookies paired with yak, horse, or camel milk. At just 8 years old, Rose was already responsible for looking after the calfs while her auntie was milking the cows at 6 a.m. and walking a kilometer every morning to fetch water a daily chore typical of her people.

Mongolian families follow a seasonal routine of raising and breeding the five main types of stock – horses, goats, camel, yaks, and sheep which are central to their way of life. Lunch is often a feast of marmot barbecue or khorkhog, a dish of lamb meat, vegetables, and dough cooked with hot stones. While Mongolian culture avoids unnecessary killing of animals, they honor the resources they provide, from sheeps head delicacies to air-dried meats. Dinner often mirrors lunch, with the addition of fermented horse milk, known as airag, a sour beverage with a kick reminiscent of vodka.

Rose grew up in a family of six, though families of 8 to 11 children are common. Children are taught from an early age to contribute helping with livestock, preparing food, and caring for their parents as they grow older. Traditionally, men manage the herds and livestock, while women tend to the household chores, including preparing dairy products and cooking. Mongolian nomads value community and are always ready to support one another.

Life revolves around the animals, and the family moves regularly to find fresh grazing land. Despite the remote nature of their lifestyle, some modern conveniences, like Wi-Fi, have reached their remote area, bridging the old with the new. Nomads sell products such as yogurt and milk, maintaining a self-sufficient economy with no government taxes.

The Mongolian festivals include horse racing, wrestling, and archery highlighting the cultural importance of the nomadic lifestyle.

Healthcare is accessible through local hospitals, and Mongolia ranks as one of the safest countries in the world, where people take pride in their hospitality and strong sense of family. For Rose, this balance of tradition and independence is what defines her life as a Mongolian nomad.

As part of the Hug Elephant Sanctuary experience, guests enjoy an included lunch, followed by an elephant ride down the river.

The Culinary Arts Foundation of Thailand has reached an exciting milestone with the completion of its state-of-the-art culinary school. Equipped with professional-grade appliances and cutting-edge facilities, the school offers an unparalleled learning environment for aspiring chefs. This year, a fortunate class of 5 students (The Lucky Five), chosen from a highly competitive pool, began their journey toward earning a certified culinary education, made possible by the generosity of donors who believe in the transformative power of culinary arts.  The students typically have literally nothing and in many cases have escaped the uncertaining of their homes neighboring country.

The impact of this program is evident, as graduates are highly sought after by top-tier restaurants and hospitality establishments. Within less than two weeks of graduation, these skilled chefs secure positions in the workforce, a testament to the Foundations dedication to excellence in training and its strong industry connections.

This remarkable achievement not only elevates the students futures but also enriches the culinary landscape for Chiang mai; moreover, Thailand and abroad with their talent and passion. The Culinary Arts Foundation of Thailand continues to grow with many thanks again to the very kind donations from many people like yourselves.

Our mailing address is:
9/26 Soi Pai Chiang Mai Thailand

Everopendoor@gmail.com

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