|
Day-one trial flights a success
A Thai Airways airliner
arrives at Suvarnabhumi Airport, Friday, September 1 as part of the
latest tests conducted by The Airports Authority of Thailand, (AOT).
Photo and report by TNA
Two first international flights flew smoothly out of Suvarnabhumi
Airport last Friday in a trial which officials described as successful.
One flight left for Hong Kong and the other for Singapore.
Thai Airways International (THAI) and Airports of Thailand Plc (AOT)
conducted test runs on all aspects of international flight operations,
starting from passenger check-in and boarding pass issuance to the
conveyor system.
“Passenger check-in took only 20 seconds per person whilst the
immigration and customs procedures went without any problem”, Transport
Minister Pongsak Raktapongpaisal said, showing confidence that the new
airport would be ready to serve international flights.
Full-scale operations are scheduled for Sept 28.
The only changes following the test, according to the minister, will be
minor adjustment to security in the passenger terminal and aircraft
handling in order to improve service.
From now until Sept 28, various airlines will conduct similar trial
flights and as an added benefit, airport tax for THAI clients will be
dropped until the official opening date.
Chotisak Asapaviriya, AOT President, said the Australia-based Jet Star
airlines will operate three daily flights from Suvarnabhumi to Singapore
on Sept. 15.
Flying Officer Abhinan Sumanaseni, THAI President, said questionnaires
were distributed to all passengers aboard the trial flights and data
obtained would be used to assess services for improvement before the
commencement of domestic flights from Suvarnabhumi on Sept. 15. THAI
intends to operate five flights daily from the new airport from that
day.
Somchai Sawasdeepon, General Manager of Suvarnabhumi Airport, said AOT
will start phase-two construction of runways after the official opening.
Two runways are operational while the third and fourth will be completed
in the next project, said Somchai, adding that the new international
airport should increase THAI’s annual income by 6-7 percent.
Louis Moser, Joint Airport Manager QF/BA (Qantas and British Airways),
said he believes the new airport will see a leap in growth in Thailand’s
aviation, tourism and related businesses.
Chiang Mai ready to welcome all to Royal Flora Ratchaphruek 2006
Three million visitors from all over Thailand and around
the world are expected to descend upon Thailand’s beautiful northern capital
for a floral celebration of the beloved Thai monarch.
A special mass transit system will be in place to deal with the influx of
travellers who will attend the international horticultural exposition, which
is scheduled to open Nov 1 and run till January 2007.
Due to the large numbers of visitors expected at the show, travellers are
advised to make hotel bookings in advance to ensure their accommodation
while enjoying the spectacular exhibition.
Department of Agriculture director general Adisak Sreesunpagit said the
organisers had provided a “Ratchaphruek Tram” to serve visitors who wish to
explore the 80 hectare site which will include an amazing variety or floral
and fauna.
The Royal Flora Ratchaphruek is being held to mark the auspicious occasions
of the 60th anniversary of His Majesty the King ‘s Accession to the Throne
in 2006 and his 80th Birthday Anniversary in December 2007.
Altogether some thirty-two countries are participating in the grand
exposition.
The Chiang Mai Tourism Business Association and Chiang Mai University have
jointly created a website carrying a listing of Chiang Mai accommodations
for visitors.
Over 25,000 rooms are available for booking through the two websites. To
book lodgings, visitors can go to www.cnxtourism.com or
www.royalfloraexpo.com. (TNA)
New deadline ‘cold comfort’ for Thai travel agents
Thailand’s travel agents have described a decision to delay implementation
of the 100 per cent bank guarantee as cold comfort.
The International Air Ticket Agency Association said the bank guarantee
would be implemented on September 15 and not September 1 as previously
stated by IATA.
Thai Travel Agents Association (TTAA) president, Mr Anake Srishevachart,
said agents were not impressed by the new deadline: “Most of our members
aren’t happy, but we have to find a way out of this situation,” he said. “We
have to negotiate with the airlines, but I don’t know if we can find common
ground.”
Bruno’s hosts another Chaine dinner
Miss Terry Diner
The oldest established gourmet group in the world is the Chaine des
Rotisseurs, and the local ‘bailliage’ turned out in force to experience the
culinary talents of Chef Peter Marty, guest chef at Bruno’s restaurant
during August.
 Bailli
Louis Noll tells Bruno’s staff how appreciative the local Chaine des
Rotisseurs are for the work that goes into making these gourmet evenings.
This has become an annual event, with Fredi Schaub, the guiding force behind
Bruno’s, pressing his visiting chefs into showcasing their best dishes for
the Chaine members. As a spin-off, the most popular dishes produced by the
visiting chef during his month “in chains” become incorporated into the
regular Bruno’s menu.
There was no doubt in anyone’s mind that Fredi had scored an excellent chef
in Peter Marty, ex Michelin 3 star Restaurant Fredy Girardet in Switzerland.
The halibut with lime foam, almost being one of Peter Marty’s signatures,
the lightly whisked foam being added just before serving.
The macaroni timbale ‘palisade’ surrounding cepe mushrooms and egg, and
surrounded by frog legs was a triumph of culinary engineering, as well as
having a wonderful mélange of tastes.
The main event at any Chaine des Rotisseurs dinner is the roast, and the
diners were not let down by the Australian veal tenderloin on green beans
and beetroot mashed potatoes served with Safron-Taragon sauce and Herb-oil.
The meat was particularly tender and one did not need the excellent sharp
Victorinox steak knives that were supplied.
The wines were a different story. It is well accepted that appreciation of
wines will always remain an individual choice. What is liked by some is not
necessarily enjoyed by others, hence the plethora of wine producers in the
world, offering an amazing diversification of styles and vintages. It is
therefore probably unrealistic to expect every Chaine member to wax
enthusiastic over the choice of wines offered at any Chaine dinner. This was
certainly the case with this dinner, but there was no complaint over the
amount available for the diners, with many returning to wines previously
offered during the evening, rather than continuing on with some of the
proffered reds.
At the close of the evening, the kitchen and serving staff of Bruno’s were
presented with certificates, by the Bailli, the exuberant Louis Noll,
showing the appreciation of the local Chaine des Rotisseurs for the work
that goes into making these gourmet evenings.
Locally “famous” gourmands sample the
great food on offer during the Chaine des Rotisseurs evening at Bruno’s
Restaurant.
Chilean Wines delight the Royal Cliff Wine Club
Miss Terry Diner
Hot on the heels of the Australian (Angoves Wines) Winemaker’s Dinner the
Royal Cliff Wine Club invited its members to a Chilean Winemaker’s evening
featuring the Anakena Vineyard and Winery.
 Andres
Tauber, their export manager, explained a little of the concept behind his
labels, one where they try to maintain the fruit in the wines, so there are
no heavily wooded chardonnays, for example.
Where Angoves boasted five generations of winemaking, Anakena is definitely
the ‘new boy’ on the block, having been going for only seven years, said
Andres Tauber, their export manager. And the name Anakena? It comes from a
beach on Easter Island.
In the seven years, Anakena has become very well known in over 30 countries,
and Thailand is its second largest consumer in Asia, after Japan, and is
handled here by Bangkok Beer and Beverages, who were one of the co-sponsors
of the evening.
Also on hand was Gonzalo Perez, the winemaker, who explained a little of the
concept behind his labels, one where they try to maintain the fruit in the
wines, so there are no heavily wooded chardonnays, for example. The Reserve
Chardonnay, Casablanca Valley 2005 was a very pleasant Anakena wine which is
kept in oak for only four months, to ensure the drinker can still enjoy the
grape. The thinking behind the products from Anakena is to produce wines to
please the popular palate. “We think about the consumers all the time,” said
Gonzalo. This is the secret of the New World wines, as opposed to the
traditional wines which are produced as they come, and the wine buff is
expected to like them. An oversimplification, I know, but you get the
message.
 Anakena
is definitely the ‘new boy’ on the block, having been going for only seven
years, said Gonzalo Perez, the winemaker.
As is the case at these winemaker’s dinners, Walter Thenisch, the Royal
Cliff Beach Resort’s executive chef, again produced a multi-course menu to
complement the wines. The second course of poached river prawns with citrus
salad on raspberry vinaigrette with red currants was just superb, smooth,
sweet, sharp, tart, and went so well with the Anakena Reserve Chardonnay.
There appeared to be consensus amongst the Wine Club members that evening,
that the Single Vineyard Carmenere Rapel Valley 2003 was a wonderful full
bodied, earthy wine. In fact, the director general of the Thailand
Convention and Exhibition Bureau, Kajit Habanananda, enjoyed it so much, he
ordered a case to take home. “This will prove to my wife where I’ve been all
evening,” he said.
Anakena’s export manager, Andres was very impressed by the dishes, saying,
“This Pistachio cream soup with sautéed bok choi and peppered lamb fillet is
the best I have ever tasted!” This was washed down with the Anakena Estate
bottled Merlot, Rapel Valley 2003, again with the meal and the wine going so
well together.
There were two very lucky members that evening, wining bottles of wine in
the lucky draws. Pat Burbidge didn’t win this time, and it was the popular
Ron Fleitman (who took off his Texas Ranger hat for the occasion) who was
one of the lucky recipients.
YWCA president Nitaya Patimasongkroh also celebrated her birthday at the
dinner, and was seen clutching a very large bottle of wine, presented by the
Pattaya Blatt newspaper’s Elfi Seitz.
By the way, for all those readers who were worried about the koalas falling
out of the trees at the previous Angove’s dinner, let me assure them that no
animals were harmed during the butter sculpturing. However, this time Walter
Thenisch presented butter fences complete with traditional Chilean hats hung
on them. And yes, the hats fell off by the end of the otherwise very
successful evening. Walter might be a brilliant chef, but his skills with
butter carving are questionable. Next time he should stick with ground
dwellers such as armadillos!
YWCA president Nitaya Patimasongkroh also
celebrated her birthday at the dinner, and was seen clutching a very large
bottle of wine, presented by the Pattaya Blatt newspaper’s Elfi Seitz.
Walter Thenisch, the Royal Cliff Beach Resort’s
executive chef, again produced a multi-course menu to complement the wines,
which was much enjoyed by all club members.
|
