Meditation

Meditation is found in some form or another in all major religious traditions but in Buddhism it is integral to the path to enlightenment. The practitioner trains his or her mind so that it can understand the four-points that form the core of the Buddha’s teaching: suffering, what causes it, the end of suffering, and the path to that end.
Consequently, the art of meditation is a highly developed one in Thailand. One doesn’t need to be a Buddhist, or even be interested in Buddhism, to benefit from meditation. A valuable training that can be applied to daily life, it greatly helps concentration and can lead to a state of peace and calmness, no matter where the meditation is performed.

There are two main branches in Buddhist meditation: Samatha (calmness, concentration) and Vipassana (insight), which stresses mindfulness.

The techniques of Samatha meditation are many, some of them older than Buddhism itself. Amongst the most commonly practiced in Thailand is Anapanasati, or “mindfulness with breathing”. Mantra meditation, in which given words are repeated over and over to help focus the mind, is also widely practiced. Kasinas, where mediators concentrate on an object outside themselves, such as a crystal ball and candle flame, is yet another form.

Sati, or mindfulness, is the key to Vipassana meditation. When the mind is untrained it is wide open to outside disturbances, and the objective is to be aware of what happens but not dwell upon it. So you train yourself to be aware of the body’s movement, the rise and fall of the chest as you inhale and exhale, the movement of the legs and feet as you walk, and your feelings and state of mind. Walking, sitting and lying meditation are a few of the Vipassana techniques, and to avoid distractions as far as possible the retreats are usually held in isolated and peaceful surroundings.Meditation teachings are widely available in Thailand for Thais and visitors alike, ranging from English language day classes in Bangkok through to intensive month-long Vipassana courses at remote retreats in the provinces.

Credit : Tourism Authority of Thailand (TAT)

Golf courses in Thailand

GOLFING IN THAILAND

Golf is one of the most popular sports in Thailand. The game arrived in the county a century ago and was quickly taken up by the elite and the fashionable. Among the first sponsors of the game were the armed forces and government institutions, which built and continue to own some of the finest courses in the county.
About 350,000 visitors are believed to have played golf in Thailand in 2002, generating an expenditure of nearly 6.2 billion baht. The Tourism Authority of Thailand is planning to raise these figures to one million golfers, generating an estimated 18.45 billion baht by 2007. In 2004 alone, the plan is to attract 400,000 golfers. Who will generate an estimated 7.1 billion baht, an increase of 14.29% over 2002.
There are over 200 high standard golf courses nationwide, many of them championship standards. The world’s top designers have made a significant contribution. Jack Nicklaus, Roboert Trent Jones Jr, Pete De Gar Player and many others have perfected modern layouts, using the best grasses and latest techniques.
The result is some of the most attractive courses in Asia, with excellent facilities, memorable signature holes and regular maintenance to keep them in top-class condition. Every course has its caddies; it's mandatory to empoly one caddie for your round. They are Thailand’s secret weapon in making golf such good fun. These brightly clad ladies, in smart uniforms and straw hats, know lots about the course, smile almost all the time, and very good at reading putts.
There are at least a few courses in or within easy reach of all major cites. Most of the newer courses offer accommodation on site or nearby, plus recreational facilities for the whole family.
For the more adventurous, there are older, natural courses in remote areas around the courses in remote areas around the country owned by the Royal Irrigation Department, the Electricity Generation Authority of Thailand, all offering good value. So for golfers who not only appreciate a challenging course, but an exotically different one too, there is an extraordinary choice.
The best time to plan a golfing trip is the cool season, from November to March. From April to October it is hot and wet, but even in the rainy months the downfall usually comes in the afternoon, and for only a few minutes. Most courses have good drainage systems, and the rains should not interrupt your game for long. At some facilities you may need to book ahead, through your club or your hotel, and advance booking is recommended for weekends. Greens fees continue to be very reasonable, as are the fees for caddies.
As most of the golf courses are located in the provinces, promoting golf also furthers the TAT policy of ensuring that throughout the provinces.

Bangkok & the Central region

There are many championship standard courses in Bangkok and around the city perimeter, while the neighbouring provinces of Pathom Thani to the north, Nakhon Pathom to the northwest, and Chachaoengsao to the east, each boast a number of world-class facilities.
This region is the major rice bowl of the county, and many of the courses have been carved out of rice paddies, compensating for the flat terrain with beautiful layouts and lots of water hazards. The older courses have shadier fairways, with mature vegetation, making it pleasant to play even in the most torrid months.

Eastern region

The provinces on the Eastern Seaboard are major agricultural and industrial producers. In the past decade, recreational golf has grown in step with the industrial estates, with new courses springing up to serve the expatriates and local enthusiasts. Some of the most famous names in golf have created impressive layouts with first-class facilities out of rocky and sandy terrain. Some cater to serious players, others fall somewhere in between
Golfing action is centred around Chon Buri and Pattaya. Just two hour’s drive from the capital, the area is ideal for day trips, though most courses, if they don’t have their own hotels, are within a short drive of good accommodation.

Western region

Golf in the Westerm region is centerd in the Hua hin and Cha-am area, and around the River Kwai in Kanchanaburi. Hua Hin and Cha-am are both resort tower on the Gulf of Thailand, with excellent hotel accommodation. The Royal Hua Hin Golf Course is the oldest course in Thailand. The weather on the coastline here is pleasant for most of the year, with cooling breezes offering respite from the sun even in the hottest months.
Kanchanburi, which like the two resort towns is around two hours by road from Bangkok, is know primarily as the site of the historic Bridge Over the River Kwai. Now, however, it is becomingly known as an attractive destination for recreational golfers, with several world-class courses in picturesque settings. The courses have their own accommodation onsite or nearby the river but few in the town itself, so reservations are advisable.

Northern region

The North is ideal for a golf holiday, with its long mountain ranges, wide valleys and spectacular jungle scenery within easy reach of culture rich cities, and pleasant weather year-round. Because of the altitude it is cooler than other regions, with temperature in the single digits in the cool months of December and January.
The regional capital of Chiang Mai, 700 kilometrwes from Bangkok, has the biggest number of golf courses, most with magnificent views of surrounding hills and valleys. Chiang Rai, three hour’s drive further north, boasts a number of championship courses in picturesque settings. Around the region are game of courses owned and run by the Electricity Generating Authority of Thailand, in areas surrounding its dams, with moderate albeit comfortable accommodation nearby.

Northeastern region

Golf in the Northeast is centred around the Khao Yai area in Nakhon Ratchasima, gateway to the region, about three hours’ drive from Bangkok. Khao Yai, the largest protected area in the country, enjoys the status of a National Pack. The area is at fairly high altitude, so the weather is pleasant all year round, with temperatures averaging 7-8 degrees Celsius lower than in Bangkok. It is possible to drive to Khao Yai, enjoy a round of golf and then return to Bangkok within the day, but there is first-rate accommodation in the area if you choose to stay for a few days

Southern region

The major resort towns on the southern peninsula, know for their pristine beaches and first-class facilities, are also home to some of the best golf anywhere. The island of Phuket off the western coast has some of the country’s coat has some of the country’s best courses, including the Blue Canyon, host to the Johnnie Walker Classic in 1994 and again in 1998.
Neighbouring Phang-nga, also on the coast of the Andama, has one of only a handful of links-type Samui has the country. The island of Samui has the Samui Golf Club & Driving Range, with professional golf instructor. The southern courses have been carved out of tin-mine workings and coconut plantations, and are set against spectacular backdrops of ocean, mountains and wooded hills.

Golf tour packages

Seven days near Bangkok
DAY 1: Early morning visit to the Grand Palace and Emerald Bubbha Temple. Then take the expressway to the Robert Trent Jones Jr-designed Green Valley County Club for lunch and an afternoon round. Evening at leisure, or try shopping at one of the many malls that stay open until 10 pm.
DAY 2: Early round at the Scottish link –style Bangsai County Club. In the evening, learn something about Thai culture with a dinner of traditional Thai dishes accompanied by a class dance performance.
DAY 3: Discover the Thai life with a cruise along the Chao Phreya River to the former Siamese capital of Ayutthaya, with lunch on board. Stop first at Bang Pa-in summer palace, then on to Ayutthaya to see some of the fascinting ruins of this World Heritage Site. Have fun in the evening in one of the city’s many lrish pubs.
DAY 4: Early round at the Arnold Palmer-designed Bangpoo Country Club. In the evening try shopping at the popular night stalls along Silom and discos help end an eventful day.
DAY 5: Early visit to the Floating Market at Damnoen Saduak about 100 kilometres from Bangkok. Then onto the Rose Garden County Resort for lunch, Followed by one of the best cultueal shows in Thailand, with elephants, dancing, and many traditional ceremonies. Stay overnight.
DAY 6: Early round at the Rose Garden Golf Club, rated one of the world’s top 30 resort courses full of flowers and brids.The clubhouse servers excellent Thai and Japanese food. Return to Bangkok for dinner at one of the wellknown seafood restaurants on the river.
Day 7: Finish your tour with a game at the Robert McFarland-designed Thanont Golf View & Spots Club. In the evening, relax over Thai dinner and noisy Jazz/blues performances at one of Bangkok’s many popular music venues.

Credit : Tourism Authority of Thailand (TAT)

Aqua Culture

From the icy Polar Regions to the balmy tropics of the earth, water in its many guises is a source of life. Like air, water is essential. Without it we would wither and die. In its variable forms it has the power to heal, calm, invigorate and destroy. Water’s transformative qualities make it a universal symbol of fertility, birth, regeneration and purification. The word spa is rooted in the Latin sanus per aqua meaning “health through water” and as ice, liquid or steam, H20 is central to the idea of spa.
The northern Thai folklore manuscript Pathamamulamuli contains a description of the creation of the world. Translated by Anatole-Roger Peltier it beautifully illustrates how everything that is springs from water. “When the world was not yet in existence, there were only the cold and the hot. By coming together and by feeding each other, these two states of matter gave rise to a wind that blew very strongly and called into existence the earth and water. The moisture released by rocks produced mosses and seaweeds which, in turn, gave rise to grasses, plants and trees. Insects such as fleas and beetles were born from the elements earth, water, fire, then beings endowed with bones and blood. From the element earth a woman called Nang Itthang Gaiya Sangkasi was born. The scent of flowers was her only food. Mixing her sweat with clay, she molded animals so that they ate the plants that grew in plenty.”

The Thai people have an enduring relationship with water and both are inextricably entwined. Water lies at the heart of the Songkran and Loy Krathong festivals celebrated annually in April and November respectively. Early communities congregated on rivers or canals, or by the sea, while some lived in floating houses. Natural springs, streams and rivers are regarded the world over as special places where magical supernatural beings live. The mythical serpent or naga, which is commonly seen in traditional Thai architecture, symbolises water. It is said to live underground, or in water and links water with the earth. One of its roles was to protect the Buddha whilst he meditated. The sacred lotus, a water plant, is depicted in art and is commonly offered to monks in temples throughout Thailand. It rises up from the water representing the enlightened Buddha, free of earthly cares and illuminated with the light of spirit.
The sound of water is as restorative as its form. Rhythmic ocean waves can transport us to a meditative state, whilst the crash of monsoon rains remind us of the power of nature. The world over, rain is described in numerous and often romantic ways. On a more mundane plane, water takes up more than 60 percent of our body weight. Evolutionists tell us that we originated in the ancient oceans where the first primitive life forms began and thus our affinity with the sea. We cry salty sea tears. Even the ratio of electrolytes in our body is equivalent to that of seawater.
An array of water treatments, all broadly classified under hydrotherapy, includes baths and showers, hot and cold compresses, body wraps and salt scrubs. Hydrotherapy is essential for improving health conditions, alleviating pain, beautifying the body and managing stress. When applied therapeutically it can stimulate the immune system, boost blood circulation, eliminate toxins, soothe and invigorate. It is one of the most versatile media for health maintenance.
Painful conditions such as arthritis or muscular pain respond well to hydrotherapy because its main focus is to help the body eliminate toxins. Conditions thought to be caused by toxic residue, and the discomfort that often accompanies them, can be greatly alleviated by immersion in heated water. In fact many health problems can be diminished with a regular application of directed water because of its ability to increase blood circulation to affected areas of the body. No spa visit is complete without a water treatment and by having a hydrotherapy treatment at a favourite spa, or dipping in a river or floating on gentle ocean waves, we are “taking the waters” and experiencing spa’s original essence.

THAI WATER THERAPIES

Water therapies found in Thai spas include traditional as well as Western methods. The unmistakable bouquet of the traditional Thai herbal steam may be found all over the country. Commonly used herbs such as lemongrass, galangal or ginger root, kaffir lime leaf, basil and camphor were traditionally boiled in a pot which was placed in a makeshift tent. The fresh scent of the herbs in the resulting steam was inhaled, improving blood circulation and cleansing the skin. Today Thai herbal steam rooms range from traditional-style tent arrangements to sophisticated steam rooms. Thai herbal baths use similar herbs to those used for steam, bruised in a mortar, placed in a cloth bag and soaked in the bath. The effect is calming and uplifting, providing welcome relief for overworked muscles or irritated skin.
Thailand is known for its therapeutic hot compresses containing numerous herbs. Fresh or dried, the herbs are tightly bound in fabric, steamed until piping hot and firmly rolled, pressed or pounded over the entire body. Compresses are traditionally applied after Thai Massage to prevent bruising, reduce muscle stress and cure skin conditions. The contents are prescribed according to the condition being treated, with some of the most commonly used herbs being zedoary (khamin oi), turmeric (khamin chan), lemongrass (takhrai), kaffir lime (makrut), camphor tree (naat), tamarind (makham) and plai (scientific name: zingiber cassumar).

SHOWERS AND BATHS

The simplicity of running a bath after a hard day has a near miraculous effect. People who are tense, overworked and stressed do well by soaking in a hot bath. Heat has a calming effect, slowing the activities of the internal organs. If tired and in need of rejuvenation, a hot bath followed by a cold shower invigorates and stimulates body and mind.
The Vichy shower is a wet treatment where the client lies on a table whilst alternating hot and cold water is sprayed from above from a minimum of seven showerheads. Asian-designed versions are often made of beautiful, local materials such as brass, bamboo or wood that work well with the natural spa ambience. Swiss shower therapy sprays water overhead and at the sides of the body. The jets are alternately powerful and gentle and the temperature is also varied. Scotch hose treatments alternate hot and cold water at high pressure whilst the client is standing.
This is a specific hydro massage treatment and is highly stimulating for the lymphatic and circulatory systems. Jacuzzi or whirlpool baths are commonly found all over the world. Warm water is sprayed from jets placed at the side and sometimes from the bottom of a tub. This is an effective and accessible remedy for stress and tired muscles.

BODY WRAPS

Rice is plentiful and a number of varieties are native to Asia. It is no coincidence that this water-loving grain is widely used as an exfoliate in body scrubs. Another popular choice is sea salt. Both make skin smooth and soft and salt has the extra benefit of being packed with healthy minerals.

UNDERWATER MASSAGE

A feeling of weightlessness adds a dreamy dimension to this massage technique, inducing a deep level of relaxation and release from tension. While floating on an effervescent stream of water, underwater jets continuously massage specific areas such as neck, shoulders, hips, thighs and feet. Meanwhile the therapist uses a high pressure hose to massage specific problem areas.

WATSU

A relative newcomer to the scene, Watsu combines some Shiatsu techniques such as pressures and stretching with a sequence of fluid, dance-like movements while the client is fully supported and guided by the practitioner. Like most Eastern-orientated bodywork, Watsu releases blockages along the body’s energy meridians, rebalances energies and deeply relaxes.

Credit : Tourism Authority of Thailand (TAT)

SCUBA DIVING

Scuba diving is Thailand’s most popular water sport and the country boosts some of the most beautiful dive sites in the world – the water is clear, sea life plentiful, transport and accommodation readily available and instruction to a very high standard. Diving in Thailand is comparatively cheap, and once you have achieved your certification in Thailand, you can use it to go scuba-diving all over the world.
Diving is available at all times of the year, although visibility changes according to the season. In the Andaman Sea, the best time to dive is from October to April, and in the Gulf of Thailand from May to September. At recommended dive sites in Thailand the water is so clear that the under-water world is visible from the surface: whale sharks, manta rays, marlin, flying fish, dolphins and coral reefs.
All reputable dive shops are affiliated with PADI or other international dive bodies, and most hold courses in multiple languages. All over Thailand, you can expect modern amenities, international standard boats and professional facilities.
For group or family travelers, all good live aboard operations will take non-divers along at a substantially reduced fee. Friends and family can relax, swim, sunbathe, snorkel and still enjoy the food, trip, scenery and experience of sailing in some of the world’s most beautiful waters.
Underwater experience
Day 1 : Transfer from Phuket Airport to Chalong Bay. Board night boat from the bay to Similan islands.
Day 2 : Arrive Similan. Rest of the day at dive sites around island exploring the reefs of the Similan Archipelago and myriad colours exhibited by countless fish and corals. There are three dive spots scheduled, and one night dive.
Day 3 : Continue your diving odyssey at three locations. Three daytime dives are scheduled at Ko Bon island and Ko Tachai, home to manta rays, whale sharks and colourful coral. There is one dive at Surin Island.
Day 4 : Three dives scheduled at Richelieu Rock, playground of the whale shark.
Day 5 : Dive at three more Similan locations before taking the night boat to Phuket.

Andaman adventure

Day 1 : From Patong Beach, Phuket, sail overnight to the Similan Islands.
Day 2 – 3 : Wake up at a Similan dive site and after breakfast, explore the area. Surroundings Range from delicate sloping reefs to giant boulder drop-offs The variety of marine life here is exceptional, with diverse corals and an enormous huge range of fish. Set sail For the Myanmar Banks in the evening.
Day 4 – 5 : Two days are spent on the Myanmar Banks exploring marine life including many different varieties of shark The area is subject to strong currents and changing underwater visibility visibility so it is strictly for experienced dives.
Day 6 : Dive at Richelieu Rock and Ko Ta-chai. Return to Similan in the evening
Day 7 : The last full day of diving around Similan, visiting several important reefs such as Shark's fin and Elephant's Head. Evening departure for the return passage to Phuket.
Day 8 : Early morning arrival at Patong. Participating divers should be certificated, but there is plenty of action on these tours for non-divers and various entertainments on board the mother ship, plus the chance to explore ashore.

Divers' paradise

Day 1 : Arrive Samui and continue by boat to Ko Tao (Turtle Island). After lunch, enjoy swimming and snorkeling around this tiny island considered to be the best dive site in the Gulf. The marine ecology of Ko Tao is the habitat of several rare species, including spotted rays, giant trigger fish and the occa-sional and harmless whale shark.
Day 2 – 7 : Enjoy diving lessons offered by international-standard diving schools or discovering the beautiful under-water world with experienced divers.
Day 8 : Leave Ko Tao for Chumphon. City tour and visit to the many caves and beautiful beaches. Overnight in Chumpon.

Dive sites

ANDAMAN SEA : Dive sites are found off the coast of Phuket with prime spots such as Shark Point, Red Rock, Ko Yao, Ko Yai, and the twin islands of Ko Racha, extending to the Similan and Surin islands to the west, Krabi and Trang to the east.
GULF OF HAILAND : Sites are around Ko Samui, Ko Pha-ngan, Ko Tao, Ko Nang Yuan, Mu Ko Ang Thong Marine National Park, and Ko Chang in Trat Province near the Combodian border.
EAST COAST : On the east coast of the Gulf, Pattaya offers dive trips out to Ko Larn, Ko Sak, Ko Krok, Ko Rin, Ko Pai and Ko Marn Vichai. There are dozens of dive shops offering courses and tours to any level and in any language.

Misconceptions about learning

IT IS DANGEROUS.

• Not true. All the recommended dive companies listed here are PADI certified and have well qualified, experienced staff. As long as divers follow instructions and are prepared, there is less danger than swimming in the sea.

IT TAKES A LONG TIME TO LEARN AND IS EXPENSIVEv Not true. All PADI centres offer

• beginner’s courses in a swimming pool for a half or full day. Becoming PADI certified will take four days in Thailand. Anyone over eight years can do a “Bubble Blowers” course in a pool for free. A Discover Scuba Diving course will cost around 4,000 baht and take one day. A full Open Water PADI course will take four days and cost around 10,000 baht

IT’S DIFFICULT AND YOU HAVE TO BE VERY FIT.

• Not true. Anyone over the age of 12 can do a PADI certified course. As long as they are in good medical condition and have no history of asthma, heart or breathing problems, a severe cold or problems with your ears, then they are ready to dive.

Precautions & preparations

There are some precautions and preparations that should be taken before diving, whether you are experienced or a beginner.

• Never go diving too soon after or before flying. The change in atmospheric pressure can cause “The Bends” either underwater or in the air, so divers should always consult an instructor to time diving and training to flight schedules
• Never dive after a heavy meal. The blood flows to the stomach to aid digestion and may cause cramp.
• Never consume alcohol before diving (including the night before). The underwater effect of alcohol is multiplied many times, leading to disorientation and lack of judgment.
• If a heavy smoker, cut down before beginning to dive.
• Always follow safety procedures as advised by the instructor.
• Never go diving alone.
• If a diver has experience but has not been diving for a while (six months or more), they should tell the instructor and ask for a quick refresher course on procedures, safety and practices.
• Look for PADI certified dive shops only. Ask around at the resort to see who is recommended. Don’t take the first option or the cheapest (necessarily).
• If sure to dive before leaving on a trip, access the official PADI site at Padi.com and look for PADI certified dive shops at the destination.
• Read as much as possible about the destination. If experienced, a diver should know about the best dive sites before they even get to a resort.

Credit : Tourism Authority of Thailand (TAT)

Eco-Tourism

Thailand is fortunate in its prime location for tourism in terms of such natural attractions as beaches and mountains, cultural and historical sites which reflect the glories of Thai civilization, and a sophisticated infrastructure, allowing visitors easy access to all these treasures.

The government's policy on tourism for the past years has been gearing towards more and more sustainable tourism development with emphasis on community participation, safety of tourists and non-exploitation. The term “eco-tourism” has been widely used to describe a form of tourism in natural areas that is based on the knowledge about and responsibility towards the ecological system of the area.

At present, the number of real eco-tourism visitors is still minimal. Mostly, those tourists are included in other types of tourism such as nature-based tourism, agro-tourism, cultural and historical tourism and health tourism. Most of such tourism areas are in natural parks and specific historical-cultural areas.

The national parks system in Thailand was previously cited its growing importance to the eco-tourism industry. With most parks easily accessible by road, there exists excellent potential to expand the number of visitors who use them.

In the case of the Maekong River, the nature-based tourism potential particularly applies to Northeast Thailand, an area that the TAT has identified as a priority for tourism development. The national parks in close proximity to the Mekong River include sites of prehistoric, archaeological and natural significance. As the Mekong region increases in its exposure and popularity, these parks will experience an increased number of visitors in search of quality eco-tours.

One marine eco-tourism, the last 30 years saw the country establishing 18 marine national parks as well as more than 70 terrestrial ones. Many of the activities available on and around Thailand's crystal seas are environmentally sound. Sea canoeing, windsurfing biking, walking, swimming, snorkeling and sailing are, when practiced as they should be, perfectly respectful of nature. Diving, the most popular water sport in Thailand, can be just as green.

Thailand has a great opportunity to promote eco-tourism, especially when compared to other countries in the Asia region. The kingdom enjoys such benefits as easy access, sophisticated infrastructure and myriad tourist attractions and activities.

Credit : Tourism Authority of Thailand (TAT)

Spa Products

Visitors to the country often remark on the beauty and grace of the Thai people and their traditions. Herbal recipes and procedures handed down through centuries testify to the importance of beauty and well-being in Thai culture. It is no wonder then that Thailand has become well-known for its spas, which are fast turning into centres for things beautiful and serene. Of all the components that make a spa special, the type of products used ranks high on the list. Products are indicative of what is considered important by spa operators and are selected because they complement the spa’s concept and suit their guests’ needs and preferences. Every successful spa knows that products are one of the key factors in attracting and keeping guests. In short, spa products for therapy and retail are essential elements in a memorable spa experience. At their best, they are a sensory delight that not only engage touch, taste, hearing, sight and smell but also impart a sense of wellbeing and beauty.
Spa goers have a range of goals, but two of the most important are to relax and to look good. That is why so many spas use natural, “feel-good” spa ranges as well as more expensive imported brands that provide more immediate visible results.

NATURAL PRODUCTS

Natural product ranges are mainly derived from plants and there are certainly many well- known herbal options for those seeking an authentic Thai spa experience. Classic Thai healing herbs fall into nine taste categories: astringent, sweet, nauseating, bitter, pungent, nutty, fragrant, salty and sour. Each has particular properties and benefits and single applications or combinations can be formulated to achieve a specific result. Popular ingredients regularly used in Thai treatments are lime, papaya, tamarind, pineapple, turmeric, plai, ginger, honey, egg, rice, kaffir lime leaf, white clay, camphor, aloe vera, lemon grass, rice and rice bran oil.
As many people these days have sensitivities to chemicals, one of the benefits in using a chemical- free, natural spa range is that the possibility of an allergic reaction is reduced. Essential oils are found in practically every spa range and are one of the most versatile spa ingredients because of their effect on body, mind and spirit. As well as the physical benefits, aromatherapy research shows that we respond psychologically and emotionally to certain scents. Well-blended massage oils are designed to evoke specific responses and that is why some essential oils are more popular than others in the formulations of spa products.
Widely used essential oils such as lavender, orange, sandalwood and the expensive jasmine and rose all affect the nervous system and can help relieve stress and depression. French basil, rosemary and vetiver are excellent for alleviating fatigue and nervous exhaustion. Ylang ylang, rose otto and sandalwood appear in romantic blends because of their aphrodisiac properties, whilst clary sage is said to heighten intuition.
Those who regularly use completely pure, natural products may notice that each batch has slight variations of fragrance, despite the most controlled production processes. Anyone who has lived with the highly scented Asiatic lily knows that throughout the day, at certain times, its aroma is much stronger than at other times when it is barely perceptible. This is because plants, unlike chemicals and synthetics, are subject to variation and faithfully respond to their environment. Potency, colour and scent fluctuate enormously and depend on a number of environmental factors. The best natural product makers ensure control over each step of the manufacturing process. Where and how the plant is grown is important with some producers insisting on plants grown in organic soil. The method of harvesting, the age of the plant and the time of day it is picked are crucial factors in ensuring maximum potency. The extraction method used, the blending of the formula and the way the product is packaged all make a world of difference to the power and efficacy of the final product.

IMPORTED PRODUCTS

Imported products are used in many Thai spas and are favoured by clients who expect immediate, visible results. That is not to say that natural products don’t work, but they tend to work best over time. Products from Europe, Australia and the USA may all be found in Thai spas. Name brands such as Guinot and Decleor have traditionally focused on beauty and aesthetics. However, with the emergence of spas as a permanent fixture of the modern lifestyle, more companies are developing ranges that are specifically spa focused. These tend to contain ingredients derived from plant or sea. The Japanese skincare company, Shiseido, has a spa line known as Qi, using mainly plant ingredients.
Because the sea is intrinsically linked to the concept of spa, Algotherm’s spa range and Thalgo, both from France, contain a wide variety of laminaria, commonly known as seaweed, in all their products. The sea offers all of the elements necessary for cellular function and seaweed has the same balanced composition but is thousands of times more concentrated. Seaweed is highly active and beneficial. Its ability to stimulate cellular activity and increase the efficiency of lymphatic fluid helps the body to detoxify, making it a popular ingredient for slimming products and cellulite treatments.
Muds for beauty and therapy have been used for centuries and may be found all over the world. Rich mud collected from ancient moors such as the Neydharting Moor in Austria is laden with high concentrations of active substances from herbs, flowers and plants. It is rich in bio-minerals, trace elements, vitamins, amino acids, plant hormones and fatty acids, all broken down, pre-digested and highly assimilable, ready to be absorbed and used by the body. The molecular structure of the substance is so fine that it penetrates the skin.
Mud from the Dead Sea in Israel is mineral rich and contains a high percentage of calcium, potassium and magnesium chloride, all of which have a healing effect on skin conditions such as psoriasis and eczema and stimulate, tone and cleanse the skin. Mud is particularly useful for the treatment of cellulite and for treating blemished skin and like seaweed, it can be used on both face and body.
The luxurious Devarana Spa uses the Jurlique line from Australia because of the guaranteed purity of the products and their sensational textures and natural complex fragrances. Devarana has gone one step further and even has its own specially composed music designed to accompany all treatments. Six Senses Spa offers its guests Sodashi, an Australian brand, because they share common values including ethical principles and purity of product with a holistic hands-on approach.

Spas with home brands often use locally sourced and manufactured products. Sheraton’s Grande Spa’s Integrity range uses lemongrass as a common component in each of its products because it is widely available and has wide-ranging therapeutic uses. Perfect for hot climates, lemongrass effortlessly eliminates body odour, reduces stress, refreshes and tones the skin and relaxes the mind.
Banyan Tree, a spa pioneer, made a name for its spas with unique treatments incorporating freshly made herbal and other natural products. One of its signature treatments uses a refreshing combination of cucumber and lemongrass in a body scrub.
Home spa devotees are finding more goods to purchase as retailing becomes an essential element in the spa business. Besides an array of skin-care ranges, many more spa-inspired categories of goods are appearing. Traditional Thai herbal products including hot compresses, teas and herbs can be bought to enjoy at home. Apparel for movement therapies such as yoga or Thai Massage or for just plain lounging come in an array of colours and fabrics. Ambient music, essential oils, massage oils, incense and natural fragrances ensure that part of the home space can be turned into a sanctuary of calm. Retail products beautifully packaged in fabrics such as Thai silk, or in natural, hand-made papers have a distinctive Thai flavour. Traditional Thai ceramics such as the famous celadon are fired to makeoil burners, ceremonial tea sets, bowls and incense holders. Well-known manufacturers of bath and shower ranges now have specially branded spa lines which are widely available.
The spa culture is here to stay. More people are becoming aware of the importance of making time to indulge the senses and to create calm in the midst of a busy life. By beautifying and sweetening life, spa products certainly help to achieve this. Relax and enjoy both their cosmetic benefits and their therapeutic qualities.

Credit : Tourism Authority of Thailand (TAT)

Thai Spa Cuisine

Thai Flair for Spa Fare

Spa cuisine – can it really be Thai? What with all those Thai delicacies such as tom kha kai(chicken in coconut milk soup), phad krapow moo (pork with basil), khao phad (fried rice) and khao niew mamuang (mango with sticky rice) being steeped in saturated fats, salts and sugars, how can these local culinary delicacies conform to the guidelines of spa cuisine?
Spa cuisine by its very nature is a low fat, low salt and low sugar form of cookery. This is not to say that fat, salt or sugar must be eliminated, but just that these elements in the normal diets are over consumed and people would be a lot healthier if they took the effort to review and subsequently reduce the quantity taken. From this one can expand into or specialise in allergy cookery and regionalised menus or even venture into totally raw food cuisine. Regardless, the basic three points are essential to the fundamentals of spa cuisine and if the rich flavours of Thailand are added, you have a winning combination from which to work.
Thai cuisine demands that only the freshness of ingredients be used. Coupled with the tradition of a high level of intensity in flavours, this means that it is relatively simple to adjust many of the traditional recipes so that they conform to the guidelines required of spa cuisine. So why is it that despite Thailand being a recognised leader in spa cuisine development the country still has relatively few outlets that have explored this opportunity? As the spa industry continues to grow, interest in all aspects of the spa culture should grow as well, and it is hoped that Thai spa cuisine will become available to a larger audience.

However, for this to happen it is necessary for the spa operators themselves to see the relevance of the cuisine to ensure that this unique element of the spa culture is developed to its potential. With the traditional aspects of spas in Thailand providing a unique basis for its development, coupled with the general social principles and caring attitudes of Thai society, it makes sense that this caring will carry through to at least some post-visit care. After all, whether a customer has spent 500 baht or 5,000 baht in a spa, they have at the very least started a detoxification process in the body. It makes no sense to then effectively stop this process with the ingestion of the unhealthy, toxin-laden foods that are normally consumed.
With Thai cuisine being in increasing demand the world over and Thai chefs being exported to Thai restaurants across the globe, the further development of the cuisine as a truly healthy one in full support of the growing spa culture in this country is a natural process. All that is required is for spas to put healthy cuisine into practice with the support of dieticians and nutritionists. While the basis of the cuisine is low fat, low salt and low sugar, with virtually no formal training available to the cooks and chefs in Thailand until the educational process is formalised, it will fall to the dieticians to guide the budding spa cuisine chefs. But it is essential that the chefs are still able to stamp their creative talents on the food within its rather stringent ingredient or quantity guidelines.
Some adjustments in thinking are required for true spa cuisine to be successful. Just changing to a simple cooking technique alone such as using shallow frying as traditionally taught will not enable Thai cuisine to develop into Thai spa cuisine. A completely different thought process is required to realise that the fats used so readily and yet widely acknowledged as being not good for the health must be significantly reduced as well in their use in the spa culinary process. With Thai cuisine, like many other Asian cuisines based on the fast-cooking process of a wok, fats and oils are used widely as a cooking medium.

This can be minimised, if not eliminated. The culinary flavour bases of chicken or vegetable stock can be utilised instead, with a slight technique adjustment, rendering the finished product a much healthier alternative and more likely than not conforming to all three rules of spa cuisine. This substitution can be carried further across a whole range of traditional Thai recipes and the cooking techniques employed. Removing the chicken skin and utilising low-fat milk instead of the more highly saturated fat of coconut milk in a traditional green chicken curry will significantly reduce the total fat content – but be warned though, you have to adjust your cooking technique as well. Low-fat milk does not like to be heated and has a tendency to ‘split’, so you will need to add corn starch or a similar binding agent to prevent this happening. This is not to say that all Thai dishes need significant adjustments. Traditional som tam is a great dish, but go light on the fish sauce and palm sugar. Eat this with your kai yang (grilled chicken) which has had the skin removed and you are definitely heading in the right direction – even more so if you combine it with brown rice instead of white glutinous rice.
Avoiding deep-fried foods is highly recommended, but if this seems to be too much of an imposition on the traditional diet, at the very least one should try to reduce the frequency of its consumption. An alternative is to bake the traditionally deep-fried foods in the oven – this will significantly reduce the fat content at the same time providing a dish that tastes very much like the original. Virtually all Thai-style yum salads comply with the principles of spa cuisine without any adjustments needed, providing one does not overdo the nam pla (fish sauce) or sugar content. There are staple Thai dishes such as tom yam, nam prik and even larb that are natural conformists of spa cuisine. Fortunately Thai cuisine does not have the negatives of most European cuisines in that it utilises little, if any, of the butters, creams and cheeses that so heavily saturate Western cuisines.
Other simple substitutes that can be found in Thai spa cuisine include apple juice concentrate instead of sugars, or if this is not available, a small quantity of real honey; fruit purees instead of jams; tamari instead of soy sauce or nam pla (better still, if you can find it, use low-salt tamari); low-fat milk (and corn starch) instead of coconut milk. Avoid deep-fried food, salted-dried food and snacks and trim all meats of visible fats before cooking including removing the skin from pork and chicken.

Increase vegetables in the meals – this has a dual role in that it naturally reduces the saturated fat content while greatly increasing the fibre, vitamins and minerals in the diet. With Thailand remaining an agrarian-based economy, the importance of the simple pleasures in life will remain. This means not only the physical importance of food but also the social aspects thereof. Meals are a time when the family is most likely together in a cohesive unit with one goal in mind – the enjoyment of food and friends. For this, flavours and textures are essential in their consideration.
Not only the hot, sour, sweet and salty flavour aspects demanded by tradition, but also the textural elements of liquids (soups), the crunch of raw salads, the pasty texture provided by the food staple of rice, the firm texture of fish and meats or the sweetness of fresh fruits.
Thailand, being one of the few countries in the world which has never been dominated by another power, is in the unique position of being able to develop a very special cuisine, and this is what has been happening for many years. With the increasing tourist trade in the country, and the toning down of traditional dishes to accommodate the tourist palate, the cuisine needs to re-establish itself to remain a true cultural icon. Fortunately many traditionalists are seeing this and resurgence in restaurants committed to serving only authentic Thai food is exploding across the globe. However, for economic prosperity alternatives need to be considered on the local front. This is where Thai spa cuisine can continue to grow. As the overall health consciousness of the society develops, so too the need to provide a more universal cuisine that is suited to today’s modern, fast-paced, yet all too often inactive world. A cuisine that will supplement and support other cuisines, yet because of the selection and treatment of ingredients, it shall remain unique.
With globalisation, there is a commitment to ensure local and regionalised cuisines see a resurgence. Thai cuisine is no exception to this – just look at the selections of foods served in a Chiang Mai restaurant compared to those offered in a Bangkok or Hat Yai restaurant. And while Chiang Mai restaurants may have a Chinese influence or those in Hat Yai have a Malaysian influence, they remain uniquely Thai. Chefs and restaurateurs know that economically if they purchase produce locally it will be cheaper and their profit margins potentially greater. Thai consumers have limited access to refrigeration in comparison to the Western world, so freshness is also a practical consideration. With Thai spa cuisine being cooked quickly (as with traditional Thai cuisine), the nutrients lost in the cooking process are minimised. So as the spa culture takes a lasting hold on today’s society, all aspects of this culture will no doubt be analysed and dissected repeatedly but the fact remains that Thai cuisine holds a unique place in the world’s kitchens and the potential for Thai spa cuisine to become a world leader in health cuisines remains unquestionable.

Credit : Tourism Authority of Thailand (TAT)

Massage

Massage

With the growing number of spas worldwide offering an extensive range of treatments, it is interesting to know that massage is still the most frequently requested spa therapy. Massage is primarily about touch, and touch in itself has healing qualities. Despite the many techniques and principles, the effects, psychological and physiological, remain the same. Massaging the muscles relaxes and stimulates the circulation so that blood flows freely, carrying oxygen and nutrients to where they are needed. By working on the circulation, regular massage can help normalise blood pressure, easing the pressure on overburdened arteries and veins. Massage stimulates the lymphatic system which is responsible for nourishing cells, carrying waste products out of the body and defending the body against infection. At the same time bodywork improves muscle and skin tone, stimulates the nervous system and improves overall body health. The treatment menu at a good spa will invariably include several types of massage. Many of the more popular ones including Thai Massage originated in the East. But whether Western or Eastern there are similarities in the techniques used, and often they consist of a combination of the different forms of bodywork.

THAI MASSAGE

Nuad pan boran is the name for traditional Thai Massage which dates back at least 2,500 years. It is recognised as a practical application of the Buddhist concept of metta, or loving kindness. Thai Massage is a known healing technique that places emphasis on the mind and body connection and, with a skilled therapist, it is also used as a tool in the treatment of emotional and spiritual disorders. Thai Massage is based on the principle that invisible lines of force run through the body. The focus is on 10 lines called “sen”. The massage seeks to release blockages that may exist along the sen to allow the free flow of energy throughout the body. The client is clothed and lies on a floor mattress. The therapist applies pressure using the thumbs, fingertips, hands, feet, arms and legs. Compression using the therapists’ body weight is also applied to large areas of the body, such as the back and hips. Pressures combined with manipulations stretch the spine and pull on joints to leave the body feeling loose and relaxed, ultimately maintaining flexibility and relieving tension. The therapist works kneeling or sitting on the floor alongside the client, working from the feet up to the shoulders and neck, over the face and onto the scalp. Thai Massage is a deep-massage technique that can be very relaxing. However, it can go beyond pampering and relaxation and the more advanced practitioners are trained to treat ailments and diseases as well.

SHIATSU

Although its roots lie in China, Shiatsu was developed in modern-day Japan. Also known as acupressure, the term Shiatsu translates as “finger pressure” but similar to Thai Massage, in practice hands, knees, elbows or even feet are used by the practitioner to apply pressure to the body. Shiatsu is based on the principle that energy runs through the meridians which are said to govern the internal organs and our entire metabolism. The pressure is placed at precisely located points on the meridian lines of the body through which energy flows – there are 14 main meridians and there are approximately 600 Shiatsu points. Applying pressure on the points has the effect of balancing that energy to help maintain or restore the body’s natural vitality, working on the principle that depleted energy requires toning to give relief whereas excess energy needs sedating. In addition to localised pressure points, Shiatsu can also involve stretching and manipulations which also require the client’s participation in order to co-ordinate the breath with the manipulations. Shiatsu is performed with the client dressed in loose, comfortable clothing, on the floor on a mat or futon. Treatments can help the young or old, active or sedentary and the method is claimed to help conditions as varied as allergies, anxiety and depression, asthma, digestive disorders, insomnia, headache and migraine, menstrual problems and sinusitis. Shiatsu can be used as a complete system of health maintenance, or simply for stress reduction and relaxation.

SWEDISH MASSAGE

Swedish Massage is recognised as the first systematic method of modern massage in the Western world and remains one of the most popular massages for the first-time spa goer. The massage typically uses a medium of vegetable oil, cream and sometimes talc and includes long strokes or effleurage, kneading, friction, vibrations and stimulating movements also known as tapotement using the hands, palms, thumbs and fingertips. Movements are generally applied in the direction of the heart and the main purpose is to increase the oxygen flow in the blood and release toxins from the muscles. By increasing blood flow the muscles are warmed and relaxed and the recovery time from muscular strain is shortened by the flushing out from the tissues of lactic acid, uric acid and other metabolic wastes. Skin tone is improved and due to the stimulation of the lymphatic system cellulite can be reduced. In addition, by stimulating the nervous system there is a reduction in both emotional and physical stress. Swedish Massage is both relaxing and invigorating. It affects the nerves, muscles, glands and circulation, while promoting health and well-being.

TUI NA

Tui Na is an Oriental bodywork therapy that has been used in China for 2,000 years. It uses the traditional Chinese medical theory of the flow of qi through the meridians as its basic therapeutic orientation. Tui Na is a varied technique that uses many different strokes such as rolling, pressing, kneading, plucking and vibrations that are applied to acupoints, channels and muscle groups. When done correctly there is an exchange of qi energy between the practitioner and the patient, resulting in ultimatehealing. Through the application of massage and manipulation techniques Tui Na focuses on the flow of qi through the system of channels, allowing the body to naturally heal itself. Tui Na methods include the use of hand techniques to massage the soft tissue of the body, acupressure techniques to directly affect the flow of qi and manipulation techniques. As with Shiatsu and Thai Massage, the client wears loose clothing and lies on a table or floor mat. Sessions last from 30 minutes to one hour. Tui Na is recommended for the treatment of specific musculo-skeletal disorders and chronic stress-related disorders of the digestive, respiratory and reproductive systems.

AROMATHERAPY

Aromatherapy is not just a massage using aromatic oils, but is in fact far more complex. A consultation by an aroma therapist is conducted prior to treatment to assess the client’s general health, diet and exercise regimes before a personalised oil blend is created. Whilst the blend that is created can vary from energising to relaxing, the massage technique consists mainly of long, gentle, stroking movements to calm and soothe the nerves, focusing on lymphatic drainage. The rate of absorption of the oil is increased during massage. Essential oils are extracted from an array of plant sources such as petals, leaves, roots and stalks and are composed of tiny molecules which are easily dissolved in alcohol, emulsifiers and fats. During Aromatherapy Massage, the oils penetrate through the skin tissue into the bloodstream. It is used in pain relief management, treatment of emotional stress and generally helps to enhance the quality of life.

AYURVEDIC MASSAGE

Ayurveda, the 5,000-year-old holistic healing tradition from India encompassing mind, body and spirit, is based on the Sanskrit word ayar meaning “life” and veda meaning “knowledge”. Three doshas are central to the Ayurvedic philosophies – vata, pitta and kapha – each one representing specific physical and emotional trends. Abhyanga (Ayurvedic oil massage) is an integral part of the daily routine traditionally performed in the morning and is recommended by this healing system for overall health and well-being. Ayurveda is nourishing, relieves fatigue, provides stamina and is beneficial in treating rheumatism, induces sound sleep and gives a sense of well-being. Traditionally Abhyanga is a synchronised massage performed by two therapists. It is a procedure in which medicated oil, prepared using herbs that pacify the unbalanced vata, pitta and kapha energies, is applied to the whole body and massaged in a specific manner by two therapists.

INDIAN HEAD MASSAGE

Indian Head Massage, otherwise known as Champissage (Champi), has been practiced for over a thousand years as a tradition of family grooming and is part of the Ayurvedic form of healing and relaxation. Originally, it was developed by women who used different oils according to the season to keep their hair strong, lustrous and in beautiful condition.

PHOTO COURTESY OF: CENTARA SPA

Indian Champissage incorporates deep thumb and finger pressure and friction as well as soothing stroking focusing on the neck and shoulders where stress affects major muscle groups. Indian Head Massage can also work through the upper arms, scalp and face. Muscular tension is relieved, blood and lymphatic circulation is increased, toxins are dispersed from tense muscles and flexibility and fluidity of movement is restored. It helps to relieve headaches, eye strain and sinusitis, focuses concentration and improves sleeping patterns. Close to the end of each treatment, a deeper sense of relaxation is induced and the client’s energy level is improved. Champissage can also release locked emotions and negative energy, making room for positive feelings.

SPORTS MASSAGE

The growth in the number of people taking regular exercise has also led to a higher incidence of minor injuries caused by over exercising or undertaking a too strenuous workout. To redress the balance, there is a growing interest in Sports Massage which has been developed to both help prevent injury in the first place but also promote quick recovery from minor sporting injuries. Sports Massage can play a part in pre-sport, post-sport and in-between exercise or sports activities. This massage shortly before or after an activity will decrease the likelihood of strained or sore muscles and the long-term risks of strain and potential injury are reduced. The specialist technique tends to be strong and deep to really work on the muscle tissue. However, the depth of pressure applied will vary according to the purpose of the treatment. Massage movements are similar to those used in Swedish Massage and include stroking, kneading, compression, friction and tapotement. The effect is relaxing and regenerating to help keep the body in peak condition. The massage can be applied with oil or cream and some practitioners may even use talc.

Credit : Tourism Authority of Thailand (TAT)

Spa

Introduction

The Thai spa experience brings together a range of indigenous resources, folk wisdom and traditions that have been handed down through the centuries. It captures the very essence of traditional Thai living. Spa operators delve into this ancient treasure trove to create exceptional spa products so that alluring dimensions of this tropical paradise enrich the spa experience. Gracious hospitality and service is complemented by the friendly and caring nature and gentle ways of the Thai people, adding a uniquely Thai touch to world-class service and hospitality. Kindness, compassion and the act of comforting and caring for others, as advocated by the Theravada Buddhist tradition, is very much part of everyday life. The gesture is instinctive and genuine.

Many of the healing techniques and well-being therapies featured on the contemporary spa menu have been adopted and adapted from such practices. These include natural healing a tradition based on the healing power of indigenous herbs and plants, holistic remedies specially formulated to restore balance and rejuvenate mind, body and spirit and a variety of other healing techniques, including meditative practices, which reflect deep-rooted Buddhist influences. For example, the act of performing traditional Thai Massage is considered to be an act of compassion in which the healer (or therapist) practices the physical application of metta (loving kindness) and bestows a healing touch in the spirit of giving. The Thai spa experience thus enables guests to experience various aspects of Thai-ness.

Thailand excels in the quality and diversity of its spa offerings. Thai spas really do have it all variety and value framed in a perfect blend of Western leisure concepts and traditional Asian wellbeing therapies. Value for money is an added plus. A harmonious blend of cultural heritage and destination diversity makes Thailand an infinitely attractive spa destination.

Beginning of Thailand's Spa

TURNING POINT

An important turning point for Thai spas came with the new millennium, almost a decade after the spa concept was first introduced to Thailand in the early 1990s. The seemingly insatiable demand for spa services attracted local and international investors. Success ignited the exponential growth of Thailand’s spa industry from 2000-2001. In just a few years, over 200 spa operators followed in the footsteps of the three pioneers: The Oriental Spa, Banyan Tree Spa and Chiva-Som International Health Resort, the country’s only destination spa. The rapid entry of new players hoping to gain a fair share of the lucrative spa pie triggered a spa boom.
With this significant increase in the number of spas around the country, the Thai Spa Association was founded. The registration of the association was approved in early 2003 and by the end of last year it consisted of 100 members representing the major players in the industry comprising spa operators, product suppliers, training schools and spa consultants. A study undertaken by Intelligent Spas reports a growth of 64 percent for the period 2000-2002. Statistics compiled by the Singapore based research company indicate that between June 2001 to June 2002 some 230 Thai spa operators attracted a total of 3.3 million spa users, out of which 2.5 million, or 79 percent of the country’s total spa clientele, were overseas spa patrons contributing a total of US$85 million to Thailand’s foreign exchange revenue.
Readership surveys and polls conducted by leading international travel, leisure and lifestyle publications also reflect a clear vote of confidence in Thai spas. Since 1999 spas in Thailand have managed to consistently secure a place in the world’s top overseas spas. In the 2003 survey conducted by Conde Nast Traveller of the UK- a leading travel and lifestyle magazine – Chiva-Som International Health Resort at Hua Hin was selected the number one overseas destination spa and Mandara Spa at JW Marriott in Phuket the best hotel spa in Asia. Other spas in Thailand that have consistently taken top spots in international surveys are Banyan Tree Spa, The Spa at Four Seasons Chiang Mai and Six Senses Spa.
The country’s reputation for outstanding service and superior spa hospitality are backed by equally solid operating results and economic performance that far exceed that of counterparts around the region. Thailand settles comfortably into its new status as the spa capital of Asia.
While the first wave of Thai spas was fuelled in part by the arrival of international operators and spa consultants who brought with them experience and expertise to establish and manage high quality spa operations, today Thai spas compete on an equal footing with international counterparts in the cosmopolitan centres and fashion capitals of the world. Quality has also attracted joint ventures and co-operative partnerships resulting in an exotic range of innovative spa products and services born of the marriage of the Thai traditional art of healing and contemporary Western spa treatments. The proliferation of spa operations found in a range of places beyond hotels, resorts, destination and medical spas prompted Thailand’s Ministry of Public Health to work towards the introduction of quality standards and a regulatory framework to ensure planned and sustainable growth.
To achieve this, the Ministry, which has assumed the role of custodian overseeing the growth and development of the spa sector, has been working in close co-operation with the Thai Spa Association and private sector operators to develop guidelines and specific standards for the Thai spa industry. The government realises that in order to inspire consumer confidence and trust in the range of products it needs to assure spa guests and visitors to Thailand that safety, hygiene, service quality and quality assurance are top priorities. The implementation of industry standards during the first quarter of 2004 will be supported by mechanisms and processes that promote the systematic improvement of these measures to ensure quality. Among the steps to be implemented are registration of all spas and the operators of the spas, as well as training for staff with tests leading to certification of therapists. The comprehensive plan also includes guidelines to ensure fair pricing.
These measures by the joint state-private sector committees ensure that future industry growth proceeds in the right direction with Thai spa operators aiming for higher standards and striving towards the achievement of global spa industry standards. Earning the official seal of approval denotes quality and constitutes added recognition and credibility every bit as important as the attainment of internationally recognised ISO service standards.
The government’s campaign to turn Thailand into the regional health-care centre focuses on three areas: hospitals for medical treatment, spas for health promotion and herbal products. Its spas have now earned a reputation for the country as the spa capital of Asia. Achieving world-class status is next on the national agenda.

IN TRENDS

The hotel/resort spa sector continues to lead the way in the growth of the local spa industry. An increasing number of hotel properties in Thailand are launching their own spa products in the coming years. Many more deluxe hotels are investing in the addition of spa facilities and will be offering in-house lines of spa products and services.
As a continuous stream of new operators enter the market, product differentiation is fundamental to maintaining competitive edge and ensuring long-term success, if not survival. An increasing number of Thai spas are developing their own lines of products that capture the exotic qualities of Thai herbs. This has contributed to a renaissance of traditional Thai herbal recipes and ancient remedies prized for the healing potency of the natural ingredients from which they are made. In the area of product development, spa experts believe that holistic healing is the best model for Thailand because it enables spa operators to tap into resources indigenous to the country and product differentiation can be achieved cost-effectively.The key ingredients for a successful spa are the quality and variety of the services and products being offered, the price range, the friendliness and competence of the staff, design, atmosphere and ambience and cleanliness.The spa concept was imported, adopted and then adapted and refined. Over time a hybrid cross-cult spa formula with a distinctive Thai touch emerged. Offshore, there is growing international interest around the world in Thai spa expertise and the Thai spa concept, health and beauty products, particularly herbal treatments. Overseas spa operators hoping to stay ahead of the game are adding the Thai touch to their spa menus. The growing demand for highly qualified and experienced spa person-nel at spa destinations, both in Thailand and overseas, drives new business opportunities in the recruitment, training and skills development of spa staff, particularly therapists.
Thailand has long been recognised for world-class service and hospitality. Today international spa operators are looking to Thailand to lead the region in the training of spa personnel to address market need in a world where demand far outstrips supply. The Thai spa has become a much sought-after model for success and both locally and overseas, it appears the growth will continue unabated.

Credit : Tourism Authority of Thailand (TAT)

Medical Tourism

While spas and meditation are designed to help prevent health problems, a huge business is being generated amongst those who already nave problems, and need treatment. Many Thai hospitals and medical centers, which have recently been listed on The Stock Exchange of Thailand to raise funds for investment in equipment and construction, see a formidable revenue stream in attracting clients for medical check-ups.
At present, the cost of getting a medical check-up in Thailand is a fraction of what it costs in more developed countries. Language problems notwithstanding, a number of major Thai hospitals have learned the ropes of the travel business and are marketing themselves to also regular participants at international trade shows, like ITB in Berlin and the Arabian Travel Mart.
At Thailand 's more than 400 private hospitals, standards are high and costs are extremely competitive. Little surprise then that large numbers of visitors decide to undergo surgery in the Kingdom as part of their stay.
Whether you are after plastic surgery, lasik eye treatment or major heart surgery, you can rely on round the-clock, quality service in Bangkok and the min provincial cities and tourist centers, Seeking care on holiday is a trouble-free experience.
Doctors and specialists can swiftly obtain patient records by satellite. Hospitals employ staff fluent in English and who have overseas training. Demand for their services from he middle East has also led to the hiring of Arabic-speaking personnel.
Indeed, the whole business of linkage between the hospitals and the travel industry took a step forward when Thai Airways International ( THAI ) began packaging medical check-ups as part of its Royal Orchid Holidays programme.

HIGH STANDARD OF MEDICAL SERVICES

Thai hospital is renowned around the world, and is a fact of which the Thais are very proud. This asset also plays vital part in the private health services in which the quality and the standard are exceptionally high. With the country gearing towards long-stay health lifestyle tourism, medical services play an important part as well.

At present, Thailand has more than 400 private hospitals scattered throughout the kingdom. Most of the hospitals are staffed with overseas-trained doctors and a specialist who can ensure that communication is no barrier. There are fast mobile service including helicopter and aircraft, and patients' records can be swiftly obtained via the internet. Visitor who choose to long-stay in Thailand can rest assured that Thailand's private hospitals are of very high standard while the fees are surprising low compared to those on the West. Foreign expatriates, executives of international corporations and embassy staff will all attest to the excellence of hospital treatment here and to its comparatively low cost. Whether you are contemplating a check-up pr a major medical professional procedure, you will enjoy prompt attention, immaculate comfort, highly profession staff, and friendly faces.

Credit : Tourism Authority of Thailand (TAT)

Thai Food & Cooking

Thai food has become in recent years one of the world's favorite cuisines. When we speak of "Thai food ", we are in fact talking of four very distinct regions in the country, each with their own culinary traditions. We are speaking too of the dishes created in the royal courts and palaces of Old Siam, that have been passed down through many generations of chefs, and finally into public domain.
Good food also comes up from the street level, and many of Thailand's most popular dishes can be found at the smallest food stalls and restaurants. And there is the influence of China, India, Malaysia and other neighbouring countries. So all these different factors come together under the label "Thai food", and you will find them in varying degrees at any Thai restaurant you care to visit, anywhere in the world.
One of the most distinctive aspects of the cuisine is its use of herbs and spices. With regard to the spices, some Thai dishes are very hot, but by no means all of them. The herbs have another function, in addition to providing flavour, in that they all have to varying degrees various medical and therapeutic benefits.
Thailand has a long history, going back to ancient times, of the use of herbs for medical purpose, and this in turn has permeated the ways of cooking and preparing food. Coupled with its low-fat qualities and its essential freshness, this helps make thai food one of the healthiest anywhere. Another important aspect about Thai food is the hospitality and friendiness, the sheer enjoyment of good companionship and of eating that is such a powerful element of the Thai personality. Sharing a meal is an important part of the day for any Thai person, and meal are very seldom taken alone. That is why all the dishes are generally served at once during Thai meal, and why there is a communal spoon placed alongside each dish for people to help themselves and to serve others.
A Thai meal ideally is a communal affair, principally because the greater the number of dinners the greater the number of dishes that can be sampled. Diners choose what ever they require from share dishes and generally add it to their own plate of rice. All the dish are serve simultaneously, or nearly so. The object is to archive a harmonious blend of the spicy, the subtle, the sweet and sour, and a meal is meant to be equally satisfying to the eye, nose and palate.
Thailand is blessed with many varieties of plants, herbs and spices which ensure s balanced diet. Today, visitors can both relish classic Thai menus and the benefits of a natural diet, and study the art of Thai cooking at several specialist schools in Bangkok and major beach resorts.

Thai Herb & Spices

SOME IMPORTANT HERBS AND SPICES USED IN THAI COOKING

Thai food is currently enjoying an international vogue. There are numerous Thai restaurants all over the world in big like such as Los Angeles, Tokyo , New York, Paris and many others. The following are some essential herbs and spices used in Thai cooking. The proper combination of all these ingredients is regarded as a big art in Thailand, one that requires both skill and time. The preparation of a single sauce can take hours of grinding, tasting and delicate adjustment until the exact balance of flavours is archived. Only then, can the true glory of Thai cooking be fully appreciated.
Basil (horapha, kaphrao, maenglak)
Horapha, kaphrao, maenglak are varities of sweet basil. Horapha is used here as a vegetable and for flavouring. Fresh leaves can be chewed as a breath freshener. Kaphrao leaves are narrower and often tinged with reddish purple. It releases its aroma and flavour only when cooked and is used with fish, beef and chicken. Maenglak leaves are slightly hairy and paler green than horapha. It is sometimes called lemon-scented basil but definitely has a peppery taste when chewed; it is used as a vegetable and for flavouring.

Cinnamon (ob choei)
From the bark of a tree, the type of cinnamon used in Thailand is of only one kind, that from the Cassia tree. It is used in meat dishes and particulary in massaman curry as garnish.
Chili, bird (phrik khi nu)
The smallest of the chilies, of which the kind called phrik khi nu suan is the hottest. Take care when chopping them, and do not rub your eyes. Chilies stimulate blood circulation and are reputed to help prevent heart disease and cancer.
Chili (phrik chi fa)
Phrik chi fa are finger size, growing 9-12 centimatres in length, and either yellow , red or green. Not as hot as the bird chili. There is no discernable difference between the colours.
Citron (som sa)
Citron (Citrus medica var limetta) is a round dark green fruit. Its thick , very aromatic skin is much used for flavouring. Sour orange juice and orange peel would make the best substitute.
Clover (kanphlu)
Clover (Eugenia aromatica) are the dried flowerbuds of an evergreen tree native to the Molucca islands. They are almost as expensive as saffron because crops often fail, because they are much used in Western cooking and because the oil is antiseptic. Cloves are used in massaman curry and to chew as a relief for toothache.
Coriander (phak chee)
The leaves are often choosen for decoration, with stem and roots for seasoning. Heavily used in Asian kitchens, the Thai kitchen is the only one to use the roots as well.
Cumin (yira)
Seeds look like caraway and fennel, but taste quite different and have to be heated to release their aroma. Only cumin is used in Thai cooking, mainly in the making of curry pastes.
Galangal (kha)
Resembling an upturned claw, this member of the ginger family is a pale pink rhizome with a subtle citrus flavour. I t is usually added in large pieces to impart flavour to fish or chicken stock, or used in making curry pastes. Fresh young ginger can be substituted, but you will not end up with the same flavour.
Garlic (krathiam)
Thailand is literally overflowing with garlic plants. Whole cloves, smashed garlic and garlic oil are used in almost every Thai dish.
Ginger (Khing)
Easily grated, khing is eaten raw or cooked and is used widely in many Asian Cuisines. Young ginger pounded with a little salt, pepper and garlic is good too as a marinate for chicken or beef. Ginger is acknowledged to improve digestion and to counter-act nausea and vomiting.
Krachai
No English common name for krachai (Kaempferia pandurata). The tubers of this ginger look like a bunch of yellow brown fingers. Krachai is always added to fish curries , and peeled and served as a raw vegetable with the popular summer rice dish, khao chae.
Kaffir lime leaf (bai makrut)
From the kaffir lime, which has virtually no juice, these fleshy green and glossy leaves resemble a figure eight. Imparting a unique flavour, they can be finely shredded and added to salads, or torn and added to soups and curries.
Lime (manao)
The whole fruit is used. It is an eccellent source of vitamin C and are used to enhance the flavour of chili-hot condiments, as well as create some very special salads and desserts ,and adorn most dishes as a condiment.
Lemongrass (takhrai)
Young tender lemongrass stalks can be finely chopped and eaten, but older stalks should be cut into 3-5 centimetres lengths and bruised before being added only as a flavouring agent. It is indispensable for tom yam. Lemongrass oil will sooth an upset stomach and indigestion.
Mace (dok chan)
The orange outer covering of nutmeg, the fruit of an evergreen tree native to Indonesia. Mace (Myristica fragrans) is used in the making of massaman curry.
Mint (bai saranae)
This mint (Mentha arvensis) is similar to the mint used for mint sauce in England and is used in Thai food as a vegetable and a flavouring.
Nutmeg (luk chan)
The nut is enclosed in a very hard brown shell. It is used in the making of massaman curry paste.
Pandanus leaf (bai toei)
Long narrow green leaves of a hernaceous plant used for flavouring and colour.
Pepper (prik thai)
Black , white and green peppercorn types. Black is milder and more aromatic than white. Green peppercorns have a special taste all their own and are available all year round but are best towards the end of the rainy season. Used as flavouring.
Sesame (nga)
Identical to sesame seeds the world over. In Thai cooking sesame seeds are used for oil and for flavouring. This tiny seeds are rich in protein.
Shallot (hom daeng)
These smell, zesty , Thaired onions are sweet and aromatic. An essential ingredient in many Thai dishes because of their taste and appearance, they can be substituted with European shallots, small red onions or small brown onions.
Spring onions (ton hom)
These green onions (Allium fistulosom) are used for garnishing soups and salads and as vegetables.
Turmeric (khamin)
These small, bright orange roots are used for the colouring in yellow curries. White turmeric, a different type, is used as a raw vegetable and resembles ginger. It tastes only slightly peppery and has a pleasant tang.

REGIONAL THAI CUISINE

Geographically, Thailand is a diverse country, Thais generally divide it into four distinct regions. The central region is largely delta country, dominated by the Chao Phraya River, and with rich soil. Southern Thailand is peninsula country, with the Andaman Sea on one side and the Gulf of Thailand on the other. The North is cool and mountainous. Northeastern Thailand is a vast plateau and flank by the Mekong River. Each region has its own distinct ethnic peoples, speaking their own dialect, and practicing their own customs.
Therefore, when we sit down to a Thai meal, we are experiencing the many different styles and flavours of the country. The curries and seafood of the South; the courtly dishes of the North; the herby, earthy recipes of the Northeast, with their river fish; the sheer inventiveness of the fertile Central region. Add to this the Chinese influence, which has itself been profound, and the contributions from other ethnic peoples, and you have a most wonderful melting pot.


Central Plains
Although the presence of Bangkok in the heart of the Central region has acted like a magnet to draw in regional influences, there are still many local specialties that mark out the food styles here as distinctively Central. The best rice is grown in this region, notably the khao hom mali, or jasmine rice, that is so highly rated as a Thai export. There are three curries typical of the region, namely the familiar green curry (kaeng khieo wan) to which is usually added poultry or fish; a hot curry known as kaeng phet , and a milder version called kaeng phanaeng . All are based on coconut milk.
Tom Yam , the famous hot and sour soup, originates from the Central region. There is also a creamy coconut milk soap made with chicken called tom kha kai . Yam, the tangy salads, are a Central invention. Haw mok, little banana leaf cups of a soufflé-like mix made from red curry paste, egg and coconut milk, with seafood added, are a popular snack item. Phat pet is a stirfry with basil and curry paste. Most meals in the Central region will include an omelets of some kind, either a plain one served with a thick sweet chilli sauce, or with oysters added. There is a more substantial omelets filled with ground pork, tomato and onion, called khai yat sai.
The Chinese influence is especially strong in the Central region. You will find it in the plain soups that usually include tofu, ground pork and green squash, in the clay pot dishes, and of course in the noodle dishes such as kuay tiaw .
Travel a little with in the Central region and you will find some real local specialties. At Nakhon Pathom, to the west of Bangkok, you will find sticky rice and coconut steamed in a length of bamboo. This is known as Khao lam. You will also find it at Nong Mon market in Chon Buri province, near Pattaya, a road side market about a kilometer in length that is also famed for its dried fish. Chanthaburi, close to the Cambodian border, has its own noodles fried with crab meat. A distinctively flavoured leaf, chamuang , grown in the forests here , and is used in curries. There is a chilli paste dip from the coastal areas of the eastern Central region, made from crab egg and yellow chilli.
Travel southwest of Bangkok to the town of Phetchaburi and you will find khanom maw kaeng, a baked custard. There are many varieties but they are all based on mung bean, egg and coconut milk. Slightly further south , along the coast , Cha-Am and Hua Hin are renowned for their seafood. Cha-Am has a picturesque harbour where oysters are bought in fresh by the boat load. Kanchanaburi, further west towards Myanmar, has a tremendous variety of curries created by the Mon ethic grouping.

The North
Because of the cooler mountain climate there is a large variety of vegetables in northern Thailand than in other regional Thai cuisines, and roots and herbs have a strong presence. There are many sour and bitter flavours, especially apparent in the Soups.
People of the North prefer glutinous rice to white rice, rolling it into balls with their hands, and dipping into dishes and sauces. Som tam, the spicy green papaya salad highly popular in the Northeast, is also a familiar dish in the north.
Popular dishes include khao soi, a curry broth with egg noodles and chicken, pork or beef; and kaeng hang lay , a pork curry seasoned with ginger, tamarind and turmeric. Curries are thinner in this region with the two most popular curry dishes are kaeng yuak, made with banana palm hearts; and kaeng khanoon, made from the aromatic jackfruit. Sausages are a specialty. The best known is sai ua, which blends ground pork with dried chillies, garlic, shallots and lemongrass to produce a spicy red sausage.
The North is noodle heaven, the ethnic mix of Yuananese, Shan and Burmese having produced a seemingly endless range of kuay tiaw and khanoom cheen dishes. In Chiang Mai, the khao soy egg noodles eaten with chicken or beef curry and a number of spicy and sour side dishes was brought in by the caravans of Yunnan Moslems. Khanom chin nam ngiew is soft thin rice noodles with pork rib, tomatoes and black bean sauce.
No visit to the North is complete without sampling a khan toke dinner. The name derives from a khan , or a bowl , and a toke , a low round table made of woven bamboo, plain or lacquered. Guests sit on the floor, usually watching a cultural performance, and serve themselves from the assorted dishes of northern specialties placed on the table.

The South
The South is home to most of Thailand’s Muslims, its largest religious minority. They are mostly concentrated in the provinces adjacent to Malaysia, where Malay is spoken as commonly as Thai. In other southern provinces such as Songkhla and Phuket, Chinese predominate.
Southern food reflects all this diversity. The coconut is used to the full, its milk thickening soups and curries, its oil for frying its grated flesh as a condiment. Cashew nuts and pineapple also grown in volume, and from a familiar part of the cuisine.
The warm seas produce an abundance of fish, big lobsters, crabs, mussels, squid, prawns and scallops, prepared simply by steaming or frying, or more elaborately by cooking in a clay pot with noodles. Southerners like their food chilli-hot, and are also fond of the bitter taste imparted by a flat, native bean called sataw.
A dish very typical of the South is kaeng tai pla, a very hot curry made with fish stomach, green beans, pickled bamboo shoots and potato. Fresh turmeric turns this and many other southern curries a distinctive yellow.
There is even a dish that is called simply “yellow curry” (kaeng leuang), made from fish,green squash, pine apple, green beans and green papaya.
The Chinese dish of thin rice noodles knowns as khanom chin appears here in a spicy fish curry sauce, serve with cucumber, pineapple , pickled cabbage and other fruits and vegetables. Roti. A round flat wheat bread descended from the Indian breads, is a real southern flavourite, totally assimilated into the local culture.
Coffee, grown in the south, is a popular beverage and coffee shops can be found throughout the region. In some parts the coffee will be roasted on the premises with a charcoal-fire boiler, and serve with a range of snacks that can include steamed buns dumplings and a form of doughnut called pa thong ko.

The Northeast

The Northeast was long regarded as remote from Bangkok and its direct influence. The Lao kingdoms on the other side of the Mekong River held greater sway over the region until the French drew up their Indochine boundaries in the late 19th century, forcing the vast plateau that the Thais call Isan more firmly into the embrace of Bangkok.
For food, glutinous rice is preferred to the white variety. Roasting and grilling give a strong savoury flavoury to much of the food , as dose the inclusion of herb and pickled ingredients. Chillies also tend to be used with greater gusto here , to liven up a meal that might otherwise somewhat impoverished in terms of cop.
Som tam is an art here. The green papaya is pounded in a mortar with lime juice, garlic , fish sauce and a number of other ingredients. A popular style has a shrimp , cherry tomato and roasted peanuts. Another has pickled field crab and very pungent fish sauce named pla ra.
Kai yang or grilled chicken, is another Isan special , the art lying in the prepation of galic, coriander root, black pepper and fish sauce that is rubbed over the chicken before it is cooked slowly over hot charcoal. A variety of dips are served the chicken. Larb is a kind of salad made by tossing minced meat, poultry or fresh water fish with fresh mint leaves, spring onion , lime juice, grounded dried chili , uncooked rice that has been dry roasted to a brown colour . Neua nam tok is art of salad , using larb-like ingredients, with beef that has been charcoal-grilled so the fat run out: the Thai name translates as “waterfall beef”.
An Isan meal will include a spicy soup made from lemongrass, galangal, onions ,kaffir lime leaves and chili. There are many variations, with beef tripe and liver, or chicken and tamarind leaves heading up the list of favourites.
Peculiar to the region is the giant Mekong catfish name pla beuk can be caught only at a certain time of the year, usually in May , it is stored frozen for the restaurants that specialize in this dish.

The Healing Power of Thai

Growing interest internationally in the therapeutic value of herbs and spices has also helped popularise Thai cuisine. A large number are indigenous to the country, and many more have long been cultivated here. They have a long tradition of use in medicine, and consequently cooks understand their therapeutic qualities in addition to their flavours.
Coriander, in all its forms, is probably the most widely used herb. The fresh leaf is used in countless dishes for its distinctive perfume, the roots are pounded together with garlic and black pepper to form a seasoning, while the seeds are both a seasoning and an ingredients.
Basil is another essential, with three kinds being commonly used : the large-leafed sweet basil appears in soups and seafood, The smaller lemon basil in soups and as a salad ingredient, while holy basil is added to stir-fries.
Spearmint leaves are used in salads and often eaten raw, as is mint. Lemongrass is so closely associated with Thai food that it has become a popular restaurant name, and adds its citrus tang to tum yum, the spicy soup that has become the country’s national dish. Lime is squeezed into or over many dishes, while the skin and fragrant leaves of the kaffir lime are used as an ingredient and a garnish.
Ginger is fresh or powdered, while its close relative, galangal, adds its rooty texture to soups and curries. Another member of the ginger family, turmeric, adds its bright yellow-orange colour to southern Thai cooking. Cumin, cinnamon and cardamom have migrated from India, and find their way into curries. Large amounts of garlic are used, along with shallots. Spring onions are eaten raw, or as an ingredient.
Pandan leaf is used as an attractive wrapping for seasoned morsels of chicken or pork rib. Peppercorns are believed to have been the main sourceof heat before chillies arrived in Thailand, and are added whole while still on the stalk, or dried and ground as a seasoning.
Jasmine essence, lily buds, morning glory, cloves, saffron, sesame, and many other herbs and spices that add flavour, aroma and texture, all find their way into Thai cuisine in some form, adding to the healthy and nutritious quality of a meal.

Variety of Thai Food

Snack

These savoury titbits can be eaten alone or as side dishes. Traditional favourites include stuffed dumpling, satay, crisp-fried noodles topped with sweet-and-spicy sauce, and spring rolls.

Chilli dips

Usually served with vegetables, meat or fish, chilli dips are very versatile. A dip can be a main dish or side dish, added to a pan of fried rice to flavour it, or drizzled on chips to liven them up. A cook will make up a bowl of dip from whatever is available, including chilies, garlic, onion, shimp paste, sour tamarind etc.

Salads

Thai salads, called yam, are sour, sweet and salty. A simple dressing works equally well for meat, seafood, vegetable and fruit salads. This is made from fish sauce, lime juice and a dash of sugar. The heat comes from the fiery little chillies, but just how hot a salad should be depends on the texture and flavour of the meat, vegetable or fruit used. Fresh herbs such as marsh mint, lemongrass, kaffir lime leaves and cilantro are usually used as garnish.

Soups

Thai soups are either hot and spicy or clear and bland. The soup is served not as a first course but together with the other dishes, and can be spooned onto the plate of rice the same as the other dishes.

Desserts

Thai desserts are sweet, but not intensely so. Sticky rice with ripen mango, banana or flour dumpling in sweetened coconut cream and seasonal fruits in sugar syrups with crushed ice are favourites. Fresh fruit is always on hand to end a Thai meal.

Curries

The heart of all Thai curries is the curry paste, which is made from fresh herbs and spices. The paste is cooked in coconut cream before the meat or vegetables are added. Main ingredients in most curry pastes are chilli, garlic, shallot, galangal, coriander root and krachai, the latter a small indigenous root.

Credit : Tourism Authority of Thailand (TAT)