< Previous5051 THE SPOTLIGHT Text by Chondarin Subarna Na Ayudhya Here's to Palitchoke Ayanaputra! Most popularly known as Peck, he set the hearts of our magazine fans on fire the last time he graced our cover. He's not just a gifted singer, music composer, model and TV host, but he's also got a heart of gold. Adored by fans of all ages, his kindness, versatility, sense of humour and sincerity shine through, earning him the unwavering support of his fandom, lovingly known as "Nuch." Peck stands as a remarkable role model and a source of inspiration for Nuch as they carry out meaningful acts of kindness. And so, as we celebrate the momentous 20th anniversary of Lifestyle+Travel Magazine, there's no doubt that we're thrilled to have Peck collaborating with us once again, sharing updates about his life and travels. PECK PALITCHOKE INSPIRING CADENCE52 THE SPOTLIGHT Can you share one of your most memorable travel experiences and what about it made it so special? PECK: I'm a frequent traveller domestically and am especially drawn to our beautiful beaches. Once, during a beach stroll on Koh Samui, I stumbled upon a fishing village where a granny was cooking fried cumin mackerel. The irresistible aroma filled the air, and I couldn't resist investigating closer-up. I greeted the granny and she could clearly tell I was enthusiastic about her mackerel dish (laughs), so I took the initiative and asked if I could join them for a meal. I'll never forget how the granny said: "Come on, come on, join us!" It was spontaneous and a truly memorable experience. At first, I did wonder if I would be intruding and I asked this, but soon enough I felt part of the meal. This kind of experience wasn't limited to Samui either; I've come across similarly generous locals during other trips. It's the spirit of generosity and kindness that runs deep in the Thai people and shines through their warm-hearted invitations to strangers to share meals. How would you define your travel approach? PECK: Well, I'd say it's quite varied. I'm comfortable with both five-star hotels and also the cosy warmth of homestays. My approach isn't fixed; I go where my heart takes me and each way of travel has its own unique charm. If I had to pick just one, I'd lean towards homestays because living in Bangkok means I get to experience luxurious service a lot. What really captivates me is the chance to connect with Thai people in their communities, like the grannies and aunties, and to dive into local experiences like trying authentic dishes using stinky beans, the genuine shrimp paste. That has incredibly strong appeal for me and that keeps me going back to different regions of Thailand for more. What's your favourite homestay experience? PECK: The homestay that truly stands out for me was in Kanom, Nakhon Sri Thammarat. I had a joyful time staying there for four days and three nights. Each day was packed with village activities like harvesting paddy fields, planting trees and tending to them. I decided to join in wholeheartedly and by doing so, I made some wonderful new friends – many of whom I'm still connected with on Facebook. And let me tell you about the kitchen there – I teamed up with a lovely granny, helped her peel and chop vegetables, and even cooked up a tasty stir-fry for our dinner. For me, this is what makes travel truly special. It's not about luxury accommodation or fancy meals. It's about delving into the lesser-known side of things – by sharing the same roof and daily activities with locals. So, what are your upcoming travel plans that have you excited? And what's the attraction of the destination? PECK: I've currently got Chiang Mai lined up. I'm all set for a collaboration with UNICEF that’s focused on underprivileged children who could really benefit from resources to help boost their learning and skills. Once that's done, I plan to hang around Chiang Mai a bit longer and see where my wanderlust takes me next. Could you tell us about a dish or food experience from your travels that has really stuck with you? PECK: I'm really obsessed with stinky beans and so it's the amazing stir-fried dish made with stinky beans, shrimp paste and minced pork, but not spicy. It's my absolute favourite. Thai food has my heart. When my friends want to go out to eat, I always say no to Italian, no to Japanese – I'm all in for Thai food. I even stick to this rule on their birthdays (laughs).5354 THE SPOTLIGHT55 In our last interview, you mentioned wanting to give bungee jumping a shot. Is that still on your list? PECK: I've watched many of my friends of different nationalities do it in Australia and New Zealand. I’ve had the urge to try it now and again but honestly, once I got up there I ended up being the friend who accompanied others. I'm usually not afraid of heights but I guess the worry about a potential accident is what holds me back and stops me from taking that jump. What are the three travel essentials you make sure to have with you at all times? PECK: If I had my mini bag at hand (looks around him), I'd let you peek inside. First on the list is antihistamine. Second, a trusty lip balm because my lips always tend to get dry. And finally, I never leave home without my ID card and credit cards – those are absolute essentials. What type of souvenirs do you usually pick up during your travels? PECK: I have this thing for picking up local handicrafts in new places. I snagged a cool shell pendant in Nigeria. Then there's a faux zebra and tiger carpet, a variety of jewellery mostly bracelets and necklaces, some unique pottery pieces and a beautifully woven rattan basket. What really grabs me is how each country's handicrafts tell a different story. Every single piece of handmade art I've collected from every country are all still at home, and I'm quite particular about taking care of them. I've never wanted to give them away to anyone. What advice would you give to someone looking to set off on their first solo travel experience? PECK: Well, for a woman I honestly wouldn't suggest travelling solo – even as a man, I've faced deception and inappropriate behaviour. So, I'd say women should avoid solo trips for safety's sake. I do recommend travelling around your own country – that way, you can still communicate with everyone and be more at ease. And if you happen to be one of my Nuch, I'm definitely not going to let you go alone! Could you update your fans on your ongoing and upcoming projects? PECK: I really appreciate you asking. Right now, I'm thrilled to announce my upcoming concert “Peck, Off, Ice” and tickets are now up for grabs. I'd love to see all of you there, cheering us on! And don't forget to check out my cover of the song "Yah Bok Hai Krai Roo" (อย่่าบอกให้้ใครร้้) – I hope you'll give it a listen. Plus, my latest single "Night Bird" is out. And you can expect more exciting songs to follow soon. Since this edition marks the 20th anniversary of our magazine, could you share a message to commemorate the occasion? PECK: It's truly an honour to collaborate with Lifestyle+Travel magazine. On the 20th anniversary of Lifestyle+Travel, I extend my heartfelt wishes to every member of the wonderful team. May joy and boundless creativity continue to fuel the growth of the magazine for not just 20 but 100 more years and beyond. To all the devoted fans of Lifestyle+Travel, I wish you happiness as well! My hope is that after reading the magazine, whether it features me or others, it will ignite your wanderlust and inspire you in countless ways. To everyone, I wish you genuine happiness – much love to you all!5658 THE SERVICE 1921 60 PRU 62 JAMPA 64 ANDAZ PATTAYA JOMTIEN BEACH 66 BISCAY RESTAURANT 68 PRAYA DINING 5758 COME DINE WITH ME THE FEAST59 The mystery and allure of the century-old former British Consulate has been given a new life as a grillroom named The Service 1921 (that is the year the consulate opened). It has an appropriately masculine vibe with the use of solid wood, antique rugs and décor that gives a nod to braille and Morse code, setting the right mood for an impressive occasion. There is even a private dining room hidden behind a library wall that’s accessed via a bookshelf! The dress code here is smart-casual and people wearing shorts or sandals will not be permitted inside. While diners tend to choose to sit indoors, the wraparound veranda is also inviting, especially for drinks, with gentle breezes and a partial view of the river. The menu clearly shows the spotlight is on prime beef cuts, dry-aged for a minimum of 30 days to maximize their depth of flavour and tenderness, and the best of local, tropical produce. We kicked off our classy meal with a Miyazaki Wagyu A4 Striploin (Japan), and a Southern Stations Wagyu (New Zealand, grain- fed, dry-aged 300 days). The side dishes were awesome. We opted for Triple-cooked chips with smoked sea salt; Grilled baby carrot, truffle honey and rosemary; and Charred asparagus with burnt butter Hollandaise. We sat back in our armchairs to digest (pun intended) our savoury courses. We were very content as each dish was spot-on and altogether formed an impressive, well- balanced meal. As our conversation continued our desserts were brought to the table – Rhubarb & Custard (THB 340) featuring custard panna cotta, rhubarb sorbet, shortcake crumble and berry gel; and Chocolate & Hazelnut (THB 360) with Valrhona Chocolate fondant served with hazelnut ice cream. Our evening ended on a perfect note with sighs of “wow” around the table! Our Caesar (THB 440) made with baby cos, crisp pancetta and a slow-cooked egg, topped with Caesar dressing and, wait for it, herbaceous Chiang Mai sausage. It was followed by rich and gelatinous Roast Bone Marrow (THB 420) served with toasted sourdough, accompanied by chimichurri and an onion and bacon jam, and was so irresistible that our friend who avoids beef even asked to have a bite! Next up was the luxurious Seared Hokkaido Scallops (THB 790) with celeriac and dill, and a bacon and apple vinaigrette that provided a touch of saltiness and acidity. An inviting plate of Grilled Surat Thani Tiger Prawns (THB 990) followed, one of the meal’s highlights as they were succulent and we loved the variety of flavours that came from coating them in the assorted accompanying sauces. Without question, the spotlight here is on the dry-aged beef and we opted to share a 36° South Ribeye (Australian, pasture-fed), Text by Urasa Chittamvanich | Photos by Suphachat Vetchamaleenont Expect a refined grillroom experience in a colonial-style building reimagined with the eccentric British intelligence in mind at Anantara Chiang Mai Resort. A GRILLROOM WITH CLASS THE SERVICE 1921 Open daily from 12-2.30 pm and 5.30-10 pm Anantara Chiang Mai Serviced Suites 123-123/1 Charoen Prathet Road, Changklan, Muang, Chiang Mai 50100 T. +66 53 253 333 E. chiangmai@anantara.com W. service1921.comNext >