< PreviousI think the challenge for an actor is not just the roles you get, but in how creative you can be with them. It makes the work more exciting and keeps me motivated. If we stay within a set framework or let others define us, it stops feeling like art. " " 58ROLLING WITH HIS ROLES Starting his career at 17, Barry has since shone in dramas, movies, TV commercials and numerous billboard ads. He’s seeking roles with deeper meaning as he matures. “I think the challenge for an actor is not just the roles you get, but in how creative you can be with them. It makes the work more exciting and keeps me motivated. If we stay within a set framework or let others define us, it stops feeling like art. When someone casts me for a role, they see something in me that fits. Even if I play a businessman in different stories, each one offers a new opportunity to be creative. I think playing a villain could be interesting – something to shake things up.” He added: “I’d like to create something related to acting, perhaps not as an actor but as a producer. I’m not confident enough to direct something yet, but I’d love to create something artistic. I haven’t figured it out – my time and energy is still scattered about and I haven’t been able to focus in on it yet.” CHASING THE HORIZON Barry has embraced new opportunities, such as his role as Sharif in Fah Jarod Sai the musical, adapted from the beloved Thai novel written by Sopak Suwan. His performance received praise for both his acting and singing, as well as his striking resemblance to the character Sharif from the novel. “Thank you! But I believe every version of Sharif is unique. Maybe it’s the thick eyebrows (laugh), which suit a Middle- Eastern character. But really, the script and production were fantastic, and being part of it made the role even more enjoyable. I owe it to the whole team and the fans who followed the journey through the desert.” EPILOGUE Despite an unexpected postponement in July, fans can look forward to Barry’s return in Thee Yod Part 2, expected to be released in October. “The movie is coming out in October and I think many people are looking forward to it.” Before wrapping up the interview, Barry left a heartfelt message for his fans. “Thank you to everyone who’s supported me. I’m grateful, every day, that I get to perform whether it’s modelling, acting, singing or dancing. Bringing happiness to people is the reward for all my hard work. I hope everyone finds happiness in their lives too. Do what you love and don’t be afraid to try new things even if they seem risky. Many people have dreams and it’s normal to fear the unknown. But once you take that first step, the fear will start to disappear and before you know it, you’ll be living your dream. So I want to encourage everyone to go for it!” His inspiring words for everyone will last as long as his journey of fame. 59 THE SPOTLIGHT NADECH KUGIMIYA60 Located in Asoke neighbourhood amidst many choices for shopping, dining and nightlife, Courtyard by Marriott Bangkok Sukhumvit 20 offers an ideal blend of comfort and convenience for both business and leisure travellers. Guests here will enjoy seamless connectivity with the MRT Sukhumvit and BTS Asoke interchange, and BTS Phrom Phong is just one stop away with high-end shopping and dining at Emporium, EmQuartier, and EmSphere. COURTYARD BY MARRIOTT BANGKOK SUKHUMVIT 20 ➜COURTYARD BY MARRIOTT BANGKOK SUKHUMVIT 20 E. cy.bkkct.ays@courtyard.com T. +66 (0) 2 127 5900 W. www.courtyardbangkoksukhumvit.com 61 SPECIAL PROMOTION CULINARY DELIGHTS Led by Executive Chef Teerathep Tishabhiromya, the hotel’s F&B outlets offer a diverse mix of local and international cuisine at it’s two restaurants and Cool !t Pool Bar. REAP FACTORY Savour breakfast here, as well as all-day healthy dining with both an à la carte menu and an "all you can eat" option. TWENTY & ONE Sip, savour and socialise at this stylish venue that offers the best of two worlds; the relaxing atmosphere of a daytime coffee shop and the after-dark vibe of a cocktail and wine- lovers’ lounge. Guests can enjoy the fitness centre and rooftop pool. Business travellers will appreciated the flexible meeting spaces, modern technology and professional support. 62 64 MULTISENSORY DINING Le Petit Chef elevates dining to a new level using 3D projection mapping to add charming animation to the table. 66 THAI WITH A TWIST Discover Thai cuisine with authentic flavours but a modern interpretation at Front Room, Waldorf Astoria Bangkok. 68 RAFFLES GRAND HOTEL D’ANGKOR At la grande dame hotel of Siem Reap, enjoy wining and dining curated with respect for the classics and modern flair. 70 AUTHENTIC CHIANG MAI ON A PLATE Tucked away inside Chiang Mai Marriott Hotel, The Ping Cuisine and Bar is a magnet for its all-day dining that celebrates the flavours of Northern Thailand and locally-sourced, fresh ingredients. 72 A STEAKHOUSE LEGACY Fireplace Grill and Bar has stood as a beacon of steakhouse excellence since 1966, drawing Bangkok’s discerning foodies with its impeccable European tradition and grilled classics. 6364 COME DINE WITH ME THE FEAST65 We were excited as we stepped inside the sleek, all-white room with minimal décor at Park Hyatt Siem Reap that was to be the playground of the smallest chef in the world. The lighting started to dim and our culinary journey with Le Petit Chef started as the he popped up on each diner’s plate to say “hello”! We were captivated as the charming little chef painstakingly “arranged” the table, thanks to 3D projection mapping technology, and were so engrossed as the scene on our table unfolded that we did not notice the waiters arrive to serve our appetisers, right on cue with Le Petit Chef. It was really impressive! Le Petit Chef: The Footsteps of Marco Polo was an immersive five-course dinner that took place over two hours. It kicked off with Local Burrata Salad (Avocado, Pistachio Pesto, Lemon Gelee, Orange, Red Onion), presented gorgeously with divine fresh ingredients, well- seasoned. Afterwards, we were thoroughly entertained by the witty and humorous attempts of the world’s smallest chef to deliver the following courses. Roasted Tiger Prawn with Homemade Ricotta Ravioli (Spicy Creamy Marinara Sauce, Green Peas, Semi Dried Cherry Tomato) was next on the menu, presented by Le Petit Chef vigorously catching tiger prawns projected onto the table. It was so detailed and realistic, indeed! After more delightful scenes, Chicken Corn Chowder (Chorizo, Potato, Celery, Onion, Parsley) was served at the perfect temperature. The little animated chef was then on his mission to prepare the main course of the night, and we watched his tremendous efforts and determination to deliver the Slow-Cooked Australian Beef Cheek (Potato Mousseline with Sour Cream and Herb, Parmesan Crisps with Kampot Pepper) that was placed in front of us. An enjoyable and memorable meal consists of several components: satisfying food, splendid drinks, great company, fruitful conversation and a fantastic atmosphere. Le Petit Chef elevates dining to a new level using 3D projection mapping to add charming animation to the table. PARK HYATT SIEM REAP Sivutha Boulevard, Siem Reap, Cambodia 17252 T. +855 6321 1234 F. +855 6396 6001 E. siemreap.park@hyatt.com, reservations.repph@hyatt.com W. www.hyatt.com/en-US/hotel/ cambodia/park-hyatt-siem-reap/ repph Every Friday, Saturday and Sunday 7.00 pm – 9.30 pm The meat was cook to perfection and so tender it literally melted in our mouths, while the accompanying sauce was rich and glossy. We thought we would not have any room left for dessert but Le Petit Chef smartly shared more fascinating tales of his culinary journey in the footsteps of Marco Polo, and we were ready for dessert when it arrived – Passion Fruit and Vanilla Mousse (Tropical Fruit Coulis, Vanilla Ice Cream, Pineapple Chips, Mint). Our little chef had bid adieu by then, and although we were a little gloomy realising this splendid and entertaining meal with the world’s smallest chef was fast coming to its close, the light-textured dessert was a perfect finale to wrap up this gastronomic voyage unlike any other. Le Petit Chef: The Footsteps of Marco Polo, at Park Hyatt Siem Reap, is priced at USD 105++ per person for a five-course dinner created by the hotel’s Executive Chef Pisith Theam (vegetarian and junior options are available only by advance request). Expert wine pairing in partnership with The Warehouse will enhance the meal. An advance reservation is highly recommended. MULTISENSORY DINING Text by Urasa Chittamvanich | Photos by Supachat Vetchamaleenont66 COME DINE WITH ME THE FEAST67 The restaurant is to be found at the prominent front side of the hotel, and enables diners to gaze out at Bangkok's dynamic Ratchaprasong neighbourhood through the floor-to-ceiling windows (hence its name “Front Room”). The restaurant's contemporary interior combines modernity with references to Thai culture, and the effect of the low lighting, use of natural woods and sleek furnishings is one of relaxed refinement. The Front Room staff deliver attention to detail and personalised service, and the open kitchen offers an interactive and theatrical element by allowing diners to observe the kitchen crew at work. Front Room has recently introduced a tasting menu that takes diners on a culinary trip through Thailand's flavours, with four chapters that merge heritage with innovation. Chapter 1: The Geography arrived with a presentation that elicited a “wow” from me and was comprised of four bite-sized appetisers representing Thailand's main regions: Miang Pla Haeng Phon La Mai (Central), Goong Thod Bai Leb Krut (South), Ong Pu (North), and Larb (Northeastern). Each bite was so flavoursome and represented its region perfectly. To showcase Thailand’s fusion of east and west was the impressive Chapter 2: The Innovation. It featured Pla Bou Tom Khing (Poached Goby, Ginger Broth, and Fermented Plum) and Sai Krog I-San Ped (Fermented Duck Sausage with Duck Skin, Roasted Peanut, and Ginger). Next to arrive was Chapter 3: Poetic Flavours with multiple well- balanced dishes: Goong Mae Nam Yang (Grilled River Prawn, Coconut Flakes), Gaeng Ped Tai Pu (Yellow Curry with Crab and Baegu FRONT ROOM Waldorf Astoria Bangkok T. +66 (0) 2846 8888 E. bkkwa.fb@waldorfastoria.com W. waldorfbangkok.waldorfastoria.com Text by Urasa Chittamvanich It’s unusual to discover Thai cuisine with authentic flavours but a modern interpretation that will satisfy both the eyes and palate. Front Room at Waldorf Astoria Bangkok, however, delivers both. THAI WITH A TWIST Leaf), and Nuea Gham Wua Yang Naam Phrik Ta Dang (Wagyu Beef Cheek, Red Chili Paste, and Fermented Egg Yolk). Last but not least, and which also elicited another “wow” from me was Chapter 4: Thai Way of Life – a dessert inspired by Muay Thai featuring Som Chun Sorbet (in the shape of a boxing glove and coated with white chocolate) with Kanom Ko (Sticky Rice Dumplings with Coconut Broth). Chef de Cuisine Akkawin Pitrachart and Sous Chef Athiti Moungthong, who created this splendid new tasting menu, deserve a standing ovation which is priced at THB 2,900++ per person. Along with the tasting menu and à la carte choices, Front Room serves a thoughtful range of wines and beverages. The wine list has been well-curated to accompany the Thai dishes, with a focus on organic and biodynamic wines. A sommelier is ready to help diners with personalised pairing choices to ensure the full enjoyment of every meal. Front Room also serves a variety of house-made infusions and cocktails incorporating Thai herbs, making the Thai culinary experience at Front Room even more immersive.Next >