by Scott Coates

Trends come and go and SE Asia certainly has no shortage of them.
Over the last six months there has been a mushrooming of Fish Spas around the region. What is a Fish Spa you ask? Good question. We’d never heard of them either until a few months ago.

It's a ticklish feeling

From Singapore to Chiang Mai, Thailand, large fish tanks with seats above them have been popping-up. Stocked with inch-long Garra Rufa fish, you put your feet in the tank’s warm water and let these little fish do their thing. They have no teeth and suction-like mouths. They love to eat dead skin off feet and legs. A typical session runs 15-30 minutes and costs about $5US (in Thailand).

Fish Spas attribute the benefit of these fishes’ insatiable appetite to something called Dithranol, which they secrete when they nibble. Apparently this chemical is used in many dermatology creams and aids the health of skin. It’s said that some people with skin diseases such as Psoriasis notice dramatic improvement after several sessions.

While in Hua Hin, Thailand with my parents and girlfriend on vacation my dad expressed an interest in trying a Fish Spa and off we went in search of one. It didn’t take long to find one and into the tank their feet went. The first reaction was laughing and huge smiles due to the ticklish feeling of the fish eating. After a few minutes the tickling went away and turned into a

Nibble, nibble, nibble

semi-relaxing feeling. They both said it wasn’t entirely relaxing as it’s a weird feeling to know hundreds of fish are nibbling at your feet and legs. The Garra Rufa sure do have an appetite and didn’t let up for the 20 minutes they tried the spa. So what was it like? My girlfriend ended up with some blood as the fish ate a small scab right off her leg and my dad claims his skin was much softer and even some leg hairs were missing from the feeding frenzy that went down in his tank.

Erika & Don enjoying their treatment

While there is little regulation of these spas in SE Asia, they have been recently banned in the US states of Washington and Texas, citing patrons getting infections from the service. Keeping the warm water clean is definitely a key challenge but spas in Singapore insist they keep the water clean using ultraviolet light.

I have yet to try a Fish Spa but will do so sometime soon when my feet are feeling in need of a deep cleaning. Whether you give it a shot or not, it’s very fun for participants and those who just want to watch. Smiles, laughing and of course a ton of hungry fish create quite a spectacle. Want to see what it looks like – here are some Fish Spa videos on YouTube.

by Bank Takaeng

This is a local style of cooking. It is easy to make and can be added to your own flavor.

Ingredients:

• Prawn, peeled – 200g
• Fresh lemon grass, thinly sliced – 1/2 cup / 120ml
• Shallot, thinly sliced – 1/4 cup / 60ml
• Young ginare julienne – 1/4 cup / 60ml
• Kaffir lime, thinly sliced – 4-5
• Mint leaf – 1/4 cup / 60ml
• Lime juice – 3tbsp / 45ml
• Fish sauce – 4tbsp / 60ml
• Sugar – 2tbsp / 30ml
• Fresh spur chili peppers, thinly sliced – 6

Preparations:

• Peel and clean the prawns. Blanch in boiling water until it’s done. Then move to cold water to cool, drain and set aside.
• Toss prawns and salad ingredients with the dressing, Mix well and spoon onto platter, garnish with fresh unit.

This is for 2 person.

By Bank Takaeng

The most common eggplants in Thai cooking are the round white, green or golden and about the size of a golf ball. They are essential in chili sauce and curry dishes.

Ingredients:

• Eggplant sliced diagonal 3/4 cm. wide – 200g
• Red spur chili pepper, sliced diagonal – 1
• Fermented soy bean – 1/2 tbsp / 8ml.
• Mushroom sauce – 1tbsp / 15ml.
• Soy sauce – 1tbsp / 15ml
• Bird’s eye chili smashed – 2-4
• Cooking oil – 1tbsp / 15ml.
• Sweet bail – 1/2 cup / 120ml.
• Dash of sugar and white pepper.

Preparation:

• Fried garlic in the hot oil over medium heat, then added eggplants, turn up fire high, keep stir. If you see it too dry added some water, keep fried, until eggplants are cooked and soft.
• Add chili, fermented soy bean, soy sauce, mushroom sauce, sugar and pepper. Keep stirring for a few minutes.
• Add sweet basil, tossed them around and over, They are ready to serve.

This is served for 2 people.

There must be a movement going on somewhere. Over the past 3 months we’ve received several requests for trips in which a father is taking his daughter on an adventure as a gift, either for finishing grad school, turning 18, or getting into the right post-grad program. This has been an interesting dynamic to observe. Over the past few years we have done quite a few mother-son trips, and hundreds of family trips, but virtually no father-daughter trips. Then 2010 rolls in and suddenly we’re doing four at once. Fantastic!

There are so many ways to maneuver a trip like this so that everyone gets what they want. One father-daughter adventure duo last month warned us that significant retail and entertainment time needs to be worked in or we’ll lose the daughter, but not at the expense of missing historical landmarks, or cutting short the cultural intrigue, or we’ll annoy the dad.

How we made this work.

Take our great Bangkok day trip, the Bangkok Multi-Transport Adventure for starters. In the morning we slid into a couple of the essential landmarks like the Grand Palace and Wat Pho. At the latter we arranged some private time chatting with a couple of senior monks. This relatively open dialogue was a highlight and both dad and daughter had a short list of great questions. From here we switched gears and went for lunch at the trendy teenage hangout of Center Point Siam Square. While our guide explained some interesting things about the modern youth movement in Thailand, they listened to Thai pop music, watched Bangkok’s version of Shinjuku punk kids strut their stuff, and had ice cream and coffee. The conversation focused on the parallel forces of maintaining traditional cultural identity while openly embracing the freedom and ideals of the west. Some shopping time was enjoyed, and after this we hopped onto a canal boat hidden between retail cloisters that the average visitor would miss. From here we ventured back to the old city, jumped into a 3-wheeled tuk-tuk for a frenzied scramble through Bangkok Chinatown, followed by a highlight for everyone: a private canal boat trip through Bangkok Noi and back to their hotel.

Significant cultural landmarks: CHECK

Interesting modes of transport to keep the adventure on a high: CHECK

Retail therapy: CHECK

Insight into local culture and ideas: DOUBLE CHECK

Take away value: high-fives with dad and daughter at the end of the day

This father-daughter combo rode mountain bikes, trained elephants, sipped cocktails in a chic Bangkok lounge, shopped, hiked through hill tribe villages, visited a school and lead an impromptu game of Frisbee in a village, and soaked up layers of culture with our guides throughout the country.

The same formula of managing the moment works for all of our adventures and uniquely enables Smiling Albino guests to enjoy the best of everything in a style they can call their own.

by Bank Takaeng

Clay pot cookery is very southern, and very satisfying. It is usually small, often unglazed, with a lid, and look little different from a flowerpot with a lid.

Ingredients:

• Dark brown sugar – 3tblsp / 45ml.
• Nouc mam (Vietnamese dipping sauce) – 1/4 cup / 60ml.
• Chopped shallot – 2tblsp / 30ml.
• Black pepper – 1/2tsp. 3ml.
• Boneless pork, thinly sliced – 250g.

Nouc mam:

• Lime/ lemon – 1 part
• Fish Sauce – 1 part
• Sugar – 1 part
• Water – 2 part

Preparation:

• Make a caramel by heating the sugar in a saucepan over low heat. Stir constantly until the darkens and thickens.
• Remove from the heat and stir in nouc mamma
• Add shallots and pepper and set aside to cool
• Put the sauce and pork into a clay pot, cover and set over a low heat for 30 min, stirring occasionally.
• The dish is done when the sauce has turned into a rich gravy.

This dish is served for 2

by Scott Coates

While Thailand’s beers, Singha, Leo and Chang are tasty, I prefer darker ales when available. In fact my favorite beer is almost as dark as they come.

My love affair with Guinness began back in 1993 during a visit to England. It was hardly love as I remember having to plug my nose to drink what tasted awful at that time. For some reason I got it in my head that Guinness was a special beer that if I applied myself I would come to like. A handful of forced glasses, a few years of age on my part and it’s now my favorite beer – period.

When I moved to Asia in 1999 there were only a few places in Bangkok that

The author enjoying a pint

served Guinness and it was expensive – about $10US/pint. Occasionally I treated myself to the odd pint but it was a rare thing. During the Rugby World Cup in 2007 Guinness dropped in price to about $5US/pint and my love affair was reignited. Over the last few years the number of pubs serving Guinness has grown considerably around the city much to my and travelers’ delight.

While we expose our guests to as many things Thai during Smiling Albino adventures we well understand the need to replenish one’s iron levels and enjoy a creamy pint of thick black goodness now and again. While Smiling Albino has not had a Guinness at every establishment in Bangkok serving it (we’re getting close) we have some favorites to share. When you’re in the City of Angels and in need of a pint, try these places:

The Dubliner
Perhaps Bangkok’s best Irish Pub, the décor is cozy, staff friendly, pub food tasty and they serve a nice pint of Guinness. Ask them to take their time on the pour and they’re more than happy to prolong it. Tuesdays are a perfect day to indulge as they have a promotion where your first pint is full price and subsequent pints are 100B/each ($3.5US).

Gulliver’s
They have several locations around the country but the Sukhumvit Soi 5 location is my favorite due to their patio. Despite being a hot country there are few patios in Bangkok. Gulliver’s has a large one and the crowd on Soi 5 is very interesting to watch to say the least. Friendly staff, pool tables inside, sports on large TVs and a diverse menu make this a good place for everyone.

Soi 8 Pub & Restaurant
A little gem tucked in Sukhumvit Soi 8, this place feels like any pub overseas. Nothing fancy, but good pours, a decent menu and pretty good band keeps things moving at night. It’s best at night and again they’re happy to take their time pouring the pint if you ask.

The Roadhouse
A huge restaurant/pub located in a prime location, The Roadhouse has it all – food, sports, foosball, and yes, Guinness. Three floors make up this large meeting place that focuses on barbeque foods and they do it well. While one of the more expensive pints in the city it’s a nice place to relax for a while before hitting the town.

Mojo’s
A bit of a different place that’s definitely not for everyone, if you’re looking for music, a dark room and coyote dancers, this is the place. Featuring friendly staff, pool tables, a decent live band and of course Guinness, this is a fun place to see a slightly darker side of Bangkok – worth a visit for at least one pint.

If you’re in need of an international beer (please try a few Thai varieties first), the above mentioned are good bets. Enjoy your pint!

by Bank Takaeng

This dish is a classic Thai recipe and it’s easy to cook. You can also substitute pork or even turkey. Holy basil may not be allow to eat in some country but in Thailand, it provides a unique flavor into the cooking.

Ingredients:

• Vegetable oil – 2tblsp. / 30ml.
• Thai Chili pepper, minced – 2-3 or as you prefer to make more spicy.
• Sugar – 1tblsp. / 15ml.
• Holy Basil 1-2 packages
• Chicken 1-2 cups / 240-480ml.
• Minced garlic – 1tblsp / 15ml.
• Fish Sauce – 3 tblsp. / 45ml.

Preparation:

• Fry garlic and chili pepper in oil over high heat.
• Drop chicken when garlic turn brown, stir constantly and there will be juice come out.
• Keep stirring until all juice is gone, then add sugar and fish sauce.
• Add holy basil, quickly turn it over a few times and it’s ready to serve!

This dish is for 2

by Scott Coates

I met David Allardice, a native of New Zealand, in March 2007. He was behind the bar at The Last Resort, a tented camp not far from the Nepal-Tibet border, which he conceived, built and owns. It’s a real oasis of relaxation with an interesting twist – to get in you must cross a small suspension bridge that dangles 160m above a raging river. When David leased the land to build his Resort there was one small problem – how to get across?

Quite a construction

A white water paddling pioneer and all around adventure man a bridge seemed to be the solution. Buy how to get the first piece of rope across an almost 200m gorge? The solution – he made a contest for local kids to see who could get a piece of thread across. One boy used a kite, successfully won the prize and larger pieces of string, rope and steel were moved across. The result is not only an awesome bridge to a cool resort, but a foot expressway that has cut local villagers’ commute time down by four hours. Now having such a tall bridge David decided all that was missing was a bungee jump and he built that too (he was the first to jump). It remains one of the world’s great bungee jumps.

Fast forward to 2008 – David was telling me about a new venture he was putting together in Thailand. It would be the first of its kind in the region but that’s all he could tell me. Flight of the Gibbon, by Tree Top Asia opened

Going in for a landing

their Chiang Mai, Thailand location soon thereafter and introduced canopy adventures to the kingdom. I met David at the location, had a go and was impressed. Not only was it thrilling to zip from tree-to-tree, in the thick of the canopy, but it’s an eco friendly outing. This attraction quickly shot to the top of must do lists on travel sites like Trip Advisor. Knowing they were on to a good thing, Tree Top Asia recently opened their second location midway between Bangkok and the seaside resort of Pattaya.

Located in Khao Kiew National Park, I’m guessing this Flight of the Gibbon location is everything David and his team wanted the experience to be after making the Chiang Mai one and learning from their first go. While fun, the northern zipline is not terribly long and would be a bit of a disappointment to someone who has done large ziplines in other parts of the world. The Khao

The journey down at the end

Kiew location is large – very large. Set amongst lush jungle atop the mountain, this course takes about three full hours to run. The longest line is 300m and a combination of sky bridges, abseiling locations and lots and lots of spectacular ziplines make this a seriously fun outing. It’s so nice to see nature become the attraction in a country that too often focuses on jet skis, ATVs and 4×4 adventures.

The Smiling Albino Office Team thoroughly enjoyed our experience at Flight of the Gibbon, Khao Kiew. If you’re looking for something different, fun and with great views to get you out of the big city for a day, drop us an email and we’ll make it happen.