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Monday, February 20, 2012

Bangkok Transportation

Getting Around in Bangkok

 Tuk Tuk

Tuk-tuks or 'sam lor' (three-wheeled) used to be everyone's favourite way of getting around Bangkok before the BTS, MRT and colourful taxis took over. Originating from an old-fashioned rickshaw during the second World War, a tuk-tuk is essentially a rickshaw with a small engine fitted in.
Tuk-tuks have become one of Bangkok's most recognisable transportation features, and are still popular among tourists and visitors. Riding a tuk-tuk is more of an experience rather than a practical way to get around. So, if it's your first time in The Big Mango, there's no harm in giving it a go. Here are some tips to keep in mind before you wave one down:
- Fares vary, depending on the distance travelled, the time of the day, the traffic, and the mood of the drivers. Normally a very short trip will cost 30 baht.
- Fare negotiating and haggling is a must because the price named by the driver is always an 'inflated rate' (especially if you're a tourist). The trick is to negotiate 5 - 15 baht off the proposed fare, and take it from there.
- Be careful of the 'mafia' tuk-tuks around touristy areas, who often boasts privileged knowledge of 'secret' or 'special' shopping places and things. Some of them may offer sightseeing tours and unsolicited help to take you places. A short and sweet "no, thanks" will save you from their scams. The same rule applies to taxis.
- Avoid taking a tuk-tuk during peak hours (07:00 - 09:00, 16:00 - 19:00). You don't want to be stuck in traffic for hours, sweating and breathing in the hazardous fumes from engines all around you.
- Tuk-tuks are most ideal for short trips. (Sometimes it would cost the same, or even cheaper, to take a cab to the same destination.




Taxi
Besides the BTS and MRT, the easiest and most convenient way to get around Bangkok is by taxi. Most taxis are new, spacious and, in addition to the traditional green-yellow and red-blue, they also come in funky colours like bright orange, red and even pink. Finding a taxi is not a hassle, especially around hotels, shopping malls and other tourist attractions.
However, you're in for a really long wait when it rains, and during rush hours. The fare starts at 35 baht, and stays there for the first two kilometres. Thereafter, the fare gradually works its way up with 2 baht at a time (roughly per kilometre). A surcharge applies in traffic jams (1.25 baht per metre when moving under 6 km per hour). Typical taxi fares for going a few kilometres are around 50 baht. Communication can be a problem with the majority of Bangkok's taxi drivers as they often speak little English. Improvise, and be imaginative.
Overall, there's never a shortage of taxis in a city that never sleeps. They're cheap and available virtually 24 hours a day. Meter taxis now predominate, but sometimes you may have to politely ask them to switch the meter on to save negotiating later. Since taxis are cheap and the drivers work all hours in traffic that is legendary, a small tip is often appreciated.



 Motorbike Taxi
Indeed, one of the fastest ways to get around town when you're a solitary traveller is to jump on a motorbike taxi. By being able to dodge the almost constant gridlock and dart in and out between cars and buses, motorbikes are a quick way to get around, especially during rush hours. Considering Bangkok's notorious traffic conditions, it is probably also the most dangerous! Despite the immediate hazards - fearless motorbike taxi drivers will do anything to get you to your destination quickly, even if it means driving on sidewalks or in the opposing traffic lane! - many brave passengers opt for the two-wheeled vehicles to take them all over town.
Motorbike taxi drivers are easily recognised. Wearing numbered orange vests, groups of motorbike drivers can be spotted congregating in groups near street corners of office or shopping buildings, busy roads, smaller 'sois' (streets), and near Skytrain and underground stations. Fares will start from 10 baht for short journeys, and varies depending on how far you go. For certain routes, the fare will be fixed, and you'll sometimes see a board displaying prices. But make sure you negotiate prior to the journey, or else you might find yourself paying more than the locals. Always wear a safety helmet - not only for obvious reasons, but because foreigners are easy targets for spot fines (up to 1,000 baht, depending on the mood of the traffic officer).



 Bangkok Skytrain

The BTS is undoubtedly the swiftest way to get around. It's a cheap, smooth, cool, clean, fast and scenic way to enjoy Bangkok. Major shopping malls, Chatuchak Weekend Market, all Sukhumvit Road's attractions, and even the riverside are accessible by Skytrain.
Note that Service runs between 06:30 and midnight, and the trains can be packed during peak hours (07:00 - 09:00 and 16:00 - 19:00).

Bangkok Airport Train

The much-awaited Airport Rail Link (06:00-midnight) that connects downtown Bangkok with Suvarnabhumi International Airport is a smart alternative to the airport’s express buses or taxis. The two SA Express routes can get you to the airport (or downtown) in 15-18 minutes, so rest assured that you will make it to the boarding gate right on time. The City Line makes six stops between downtown (Phayathai Station) and the airport, completing each run in 30 minutes, which is also a great option for those with little luggage and who are not in a rush.
The Airport Rail Link connects you to the MRT underground at Makkasan City Interchange Station (MRT Petchaburi Station) and the BTS Skytrain at Phayathai Station. If you travel via Thai Airways International or Bangkok Airways, you can also check in your luggage at Makkasan.
From Bangkok International Airport (Suvarnabhumi), the entrance to the Airport Rail Link service is on the First Floor.




Bangkok MRT (Underground)


Fast and efficient, the Mass Rapid Transit network (MRT) serves 18 stations and stretches for 20 km in a horseshoe shape from Hua Lamphong in the South (near Chinatown) to Bang Sue in the north. Trains arrive every 5-7 minutes, and connect to the BTS Skytrain at Sukhumvit and Silom stations.
Stops of particular interest to visitors include Kampaengphet (Chatuchak Weekend Market, Or Tor Kor Market and Rod Fai Market), Sukhumvit (Asok BTS Skytrain), Silom (Saladaeng BTS Skytrain, Pat Pong Night Market and Lumpini Park) and Hua Lamphong (Chinatown and Central Railway Station). The Petchaburi Station is about 300m from the Airport Rail Link’s Makkasan Interchange Station, where you can board the express train to Suvarnabhumi International Airport.


Bangkok Train Station

Hua Lamphong Railway Station

 Hua Lamphong, or Bangkok Train Station, is the main terminal to northern, eastern, northeastern and southern Thailand. It connects with the MRT underground system and features a distinct half-dome structure, designed by an Italian architect Mario Tamagno in an Italian neo-renaissance style.
Open in 1916, Hua Lamphong boasts an elegant design, similar to several government buildings and public monuments built during the same period, such as the Ananta Samakhom Throne Hall, The Bank of Thailand Museum and Parliament building – all designed by the same architect.




Buses in Bangkok

Buses in Bangkok provide an incredibly cheap way to travel from one side of the city to another. It's also a great way to see the real Bangkok you don't often see if you're traveling by other means of transportation. Although buses give you a ringside seat to experience and observe the locals and the city, they're not the most favourite means of getting around. Obnoxious drivers, aggressive bus conductors, bad traffic, pollution and sweaty fellow passengers are some of the things you will inevitably encounter. But this is real, hardcore Bangkok.

Types of Buses & Fares

There are many types of buses available in Bangkok. Bus routes are very extensive too, and can be mind-boggling to first-timers. Make sure you first equip yourself with the MBTA map (available at most bus terminals). When in doubt, ask a local, or policemen, or call the '184' BMTA Hotline for assistance. Most buses (except for the all-night ones) run from 05:00 to 23:00 daily. Regular buses cost 7 baht (cream-red), and 8 baht (white-blue). Expressway buses costs 8.5 baht. Air-conditioned buses (cream-blue) cost from 9 to 19 baht (depending on the distance travelled). All-night buses (cream-red) are 8 baht. EURO II buses (yellow-orange) cost anything between 12 to 22 baht, depending on the distance travelled.

How to take a Bus: Useful tips

Since destinations on the majority of the city's buses are written in Thai, the best way for visitors to figure out which bus goes where is by the bus number, the type of bus and its colours. The BMTA bus map also comes in very handy. Don't be fooled by the buses with the same number but different colours; they don't always share the same route. Make sure you stick to the numbers that match the colours only. Things to keep in mind when taking a bus in Bangkok:
- The fare will be collected on the bus by the bus conductor.
- Prepare small change for the fare. A 100-baht note on an air-con bus is acceptable, but not so much on regular or smaller buses (500 and 1,000 baht notes are a big no-no).
- Keep the small receipt because sometimes it will be checked.
- On air-con buses, fares vary according to the distance. Just tell the bus conductor where you wish to get off, and he will tell you how much the journey will cost.
- On regular or smaller buses, the fare (around 7 - 8 baht, normally no more than 10 baht) is usually fixed.
- Be courteous and offer seats to small children, monks, the elderly and pregnant women.
- Once on the bus, keep walking inside. Don't stand at the door, or block the way in the middle of the bus.
- Make sure you hold on to the rail at all times because buses tend to be a bit 'jerky'.
- To alert the driver that you want to get off, press a buzzer in advance (before the bus reaches your stop).
- If you're not sure where to get off, ask the bus conductor to let you know.
- Always keep the name of your hotel and its address (or wherever you're staying) with you, preferably in Thai, in case you get lost.
- The newest, most efficient, and spacious bus is of the EURO II (yellow-orange). The drivers and conductors are nice and polite and, most importantly, the air-con works!

 


River Boats & Ferries in Bangkok


Boats are a great way to get around the famous riverside area with its many historical attractions, and to explore the 'klongs' (canals) for a glimpse of yesteryear Bangkok. Several kinds of boats (express boats, river taxis and tail-boats) run up and down the Chao Phraya River, connecting with the local suburbs on the Thonburi side and along the river, while ferries can be used to cross the river at various points.
There are different types of boats offering different services, and some of the express boats only stop at the main piers. If you simply want to cross the river, there are ferries which cost 2.5 baht, available at several boat landings. River taxis operate up and down the river and cost from around 6 baht, depending on the length of the journey. The Chao Phraya Express Boat Company offers a day pass for 75 baht with departures every 30 minutes from Sathorn Pier. It stops at ten major piers and provides access to attractions like Wat Arun (the Temple of Dawn) the Grand Palace, Wat Po and the Royal Barge Museum. Great value, considering that it includes a guide and drinking water! The Sathorn Pier can easily be reached by traveling with the Skytrain (BTS) to Saphan Taksin station.

Tuesday, February 14, 2012

Thailand Fruits

Being a tropical country, Thailand excels in the fruit department with exceptionally delicious sàp·Ъà·rót (pineapple), má·lá·gor (papaya) and đaang moh (watermelon) sold from ubiquitous vendor carts, often accompanied by a dipping mix of salt, sugar and ground chilli. You’ll find more exotic fruits sold in produce markets. The king of fruits is the spiky-shelled tú·ree·an (durian), an acridly pungent delicacy in Southeast Asia. The fruit smells so strong that it is banned from airlines, air-conditioned buses and some hotels.
Other seasonal fruits that you deserve to meet include creamy nóy nàh (custard apple), the Velcro tennis-ball shaped ngó (rambutan), the purplish skinned mang·kút (mangosteen), and the grape-shaped lá·mút (sapodilla)
and lam yai (longan).
Má·môo·ang (mangoes) come in a dozen varieties that are eaten at different stages of ripeness. Some are served green and crisp and taste like apples, while others are ripe and luscious and served in the intoxicating dessert kôw nĕe·o má·môo·ang (mangoes and sticky rice).

Durian ( Thurian )
Tangerine ( Som Khiao Wan )
Banana ( Kluai )
Guava ( Farang )
Dragon Fruit ( Kaeo Mangkon )


Lychee ( Linchi )



Pineapple ( Supparot )

Sugar Apple ( Noina )



Sala ( sala )

Papaya ( Malako )

Sweet Tamarind ( Ma-kham Wan )

Longan ( Lamyai )
Mangosteen ( Mangkhut )

Java Apple ( Chomphu )

Jack Fruit ( Khanun )

Passion Fruit ( Saowarot )


Pummelo ( Som-o )

Rambutan ( Ngo )

Star Fruit ( Mafuang )

Young Coconut ( Maphrao On )


Mango ( Mamuang )

Thursday, February 9, 2012

Beer

 

There are several brands of beer in Thailand but they are largely indistinguishable in terms of taste and quality. The Singha label is considered the quintessential ‘Thai’ beer and like all others, is an alcohol-strong pilsner.
Pronounced sing (not ‘sing-ha’), it claims about half the domestic market, and has an alcohol content of 6%. Beer Chang matches the hoppy taste of Singha but pumps the alcohol content up to 7%. There are other varieties of beer,like Leo, that offer more alcohol for the baht. Dutch-licensed but Thailandbrewed
Heineken and Singapore’s Tiger brand are also popular selections. When in the company of Thais, beer is rarely consumed directly from the bottle but instead enjoys yet another communal ritual. Each drinker gets a
glass, filled with ice, into which the brew is poured. A toast goes round and the younger member of the group is usually in charge of keeping everyone’s glass filled with ice and beer. The ice helps keep the beverage cool in a hot climate and combats the dehydrating effects of a hangover.

Wednesday, February 8, 2012

Food & Drink ( Noodle)

Pad Thai

It shouldn’t take too long in Thailand before you get your tongue around gŏo·ay đĕe·o, the intimidating and all-encompassing word for noodle soup. Despite being an import from China, noodles have been entirely integrated into the Thai repertoire of foods, and for most Thais, a day hardly passes without a bowl or two.
You’ll find four basic kinds of noodle in Thailand. Hardly surprising, given the Thai fixation on rice, is the overwhelming popularity of sên gŏo·ay đĕe·o, noodles made from rice flour mixed with water to form a paste, which is then steamed to form wide, flat sheets. The sheets are folded and sliced into sên yài (flat ‘wide line’ noodles 2cm to 3cm wide), sên lék (‘small line’ noodles about 5mm wide) and sên mèe (‘noodle line’ noodles only 1mm to 2mm wide). At most restaurants or vendor stands specialising in gŏo·ay đĕe·o, when ordering
you are expected to specify which noodles you want.The simplest and most ubiquitous dish is gŏo·ay đĕe·o nám, a bowl of noodles served most commonly with pork stock along with meatballs and various vegetables, including a garnish of pàk chee (coriander leaf). This dish is eaten around the clock as a quick snack before work, after shopping, post-clubbing or in between the real meals. The most famous gŏo·ay đĕe·o dish among foreigners is undoubtedly gŏo·ay đĕe·o pàt tai, usually called pàt tai for short. Taking the form of thin rice noodles stir-fried with dried or fresh shrimp, bean sprouts, tofu, egg and seasonings, the dish is traditionally served with lime halves and a few stalks of Chinese chives and a sliced banana flower.Another kind of noodle, kà·nŏm jeen, is produced by pushing rice-flour paste through a sieve into boiling water, much the way Italian-style pasta is made. Kà·nŏm jeen is a popular morning market meal that is eaten doused with various spicy curries and topped with a self-selection of fresh and pickled vegetables and herbs.The third kind of noodle, bà·mèe, is made from wheat flour and egg. It’s yellowish in colour and is sold only in fresh bundles. After being briefly parboiled, the noodles are mixed with broth and meat, typically barbecued pork or crab, and you have bà·mèe nám. Served in a bowl with a small amount of garlic oil and no broth, it’s bà·mèe hâang. Restaurants or vendors selling bà·mèe typically also sell gée·o, a square of bà·mèe dough wrapped around
ground meat.Finally there’s wún·sên, an almost clear noodle made from mung-bean starch and water. Sold only in dried bunches, wún·sên (literally ‘jelly thread’) is prepared by soaking in hot water for a few minutes. The most common use of the noodle is in yam wún sên, a hot and tangy salad made with lime juice, fresh  sliced prík kêe nŏo (tiny chillies), shrimp, ground pork and various seasonings. Other uses include Ъoo òp wún·sên, bean-thread noodles baked in a lidded clay pot with crab (or sometimes shrimp) and seasonings,
or gaang jèut, a bland, Chinese-influenced soup containing ground pork, soft tofu and a handful of the noodles.

Saturday, February 4, 2012

Food & Drink ( Rice )

There’s an entire universe of amazing dishes once you get beyond ‘pad thai’ and green curry, and for many visitors, food is one of the main reasons for choosing Thailand as a destination. Even more remarkable, however, is the love for Thai food among the locals; Thais become just as excited as tourists when faced with a bowl of well-prepared noodles or when seated at a renowned hawker stall. This unabashed enthusiasm for eating, not to mention an abundance of fascinating ingredients and influences, has generated one of the most fun and diverse food scenes anywhere in the world.

 Rice

Rice is so central to Thai food culture that the most common term for ‘eat’ is gin kôw (literally, ‘consume rice’) and one of the most common greetings is Gin kôw rĕu yang? (Have you consumed rice yet?). To eat is
to eat rice, and for most of the country, a meal is not acceptable without this staple. There are many varieties of rice in Thailand and the country has been among the world leaders in rice exports since the 1960s. The highest grade is kôw hŏrm má·lí (jasmine rice), a fragrant long grain that is so coveted by neighbouring  countries that there is allegedly a steady underground business in smuggling out fresh supplies. Residents of Thailand’s north and northeast eat kôw nĕe·o, ‘sticky rice’, a glutinous short-grained rice that is cooked by steaming, not boiling. In Chinese-style eateries, kôw đôm, ‘boiled rice’, a watery porridge sometimes employing brown or purple rice, is a common carb.

Here are some samples of Thai food :

 Khao Pad Gai (Thai Fried Rice with Chicken )





 Kao Pad Kaprao (Thai Basil Fried Rice)





Kao Neuw ( Mango With Sticky Rice )
You should try mango with sticky rice you will love it .

Friday, February 3, 2012

When to go Thailand

The best time to visit most of Thailand is between November and February, because it rains the least and it is not too hot. This period is also Thailand’s main season for festivals, like Loi Krathong and Songkran.
If you plan to focus on the northern provinces, the hot season (March to May) and early rainy season (June to July) are not bad either, as temperatures are moderate at higher elevations. Northeastern and central Thailand, on the other hand, are best avoided from March to May, when temperatures may climb over 40°C. Because temperatures are more even year-round in the south (because it’s closer to the equator), the beaches and islands of southern Thailand are a good choice for respite when the rest of Thailand is miserably hot.
Thailand’s peak tourist season runs from November to late March, with secondary peaks in July and August. If you want to avoid crowds and take advantage of discounted room rates, consider travelling during the least
crowded months (typically April to June, September and October).
Although the rainy season (roughly July to October) gets a bad reputation, there are some bonuses: temperatures tend to be cooler, tourists are fewer and the landscape is lush and green. Depending on the region and the month, the rains might be hour-long downpours in the afternoon. October, however, tends to be the wettest month.

Thursday, February 2, 2012

Thailand General Information




Geography
Thailand has a land area of 513,115 sq.km.(approx. 127,008 acres) bordered by Malaysia (South), Myanmar (West & North), Laos (North & East) and Cambodia (Southeast). The country's east coast borders the Gulf of Thailand and the west coast abuts the Andaman Sea. The country is divided geographically into four main zones-the fertile central plains, dominated by the Chao Phraya River; the 300-metre-high northeast plateau, the kingdom's most barren region ; the mountainous North; and the tropical southern peninsula.

Climate
The temperature varies from 38°C to 19°C with the annual average at about 29°C. The humidity is from 66% to 82.8%.

Seasons
There are three seasons in Northern, Northeastern and Central Thailand - hot (March to May), rainy (June to October), and cool (November to February). And there are two seasons in the South - rainy (April to November) and hot (December to March).
In the North and Northeast in winter, the temperatures are much lower during night time, especially on the mountains, with temperatures lower than 10°C.

Population
Total 63,878,267 (end Dec 2010), about 31 million males and 32 females. Of the total, 9.3% live in Bangkok.
**Note** The total population includes only permanent residents.

People
75% Thais, 11% Chinese, 3.5% Malays, and others are Mons, Khmers, Burmese, Laotians, Indians and a variety of hill tribes.

Language
Thai is the national language. English is widely understood in Bangkok and big cities.

Religion
Buddhists 94.2%, Muslims 4.6%, Christians 0.8%, others 0.4%.

Government
Thailand is a constitutional monarchy headed by King Bhumibol Adulyadej or King Rama IX. The country comprises 76 provinces, each sub-divided into amphoe (county), tambon (district) and muban (village).

Capital
Bangkok

National flag
The red, white and blue bands symbolize the nation, religion, and the monarchy respectively.

Largest provinces
Nakhon Ratchasima 20,493 sq. km., Chiang Mai 20,107 sq. km., Kanchanaburi 19,483 sq. km.

Largest islands
Phuket 543 sq. km., Chang 429sq. km., Samui 247 sq. km.

Highest peaks
Doi Inthanon 2,565 m., Doi Pha Hom Pok 2,285 m., Doi Chiang Dao
2,195 m.

Principal rivers
Chi 765 km., Mun 750 km., Nan 740 km., Chao Phraya 370 km. or 1,110 km. if the Nan, its main tributary, is included.

Electricity
220 volts 50 cycles throughout the country.

Water
Drink only bottled or boiled water.

Clothing
Light, cool clothes are highly recommended. Thin cotton is the best. A jacket or sweater may be necessary in the cool season, especially when you are in mountainous areas in the North or Northeast.

Local time
GMT + 7 hours.

Business hours
Government offices open from 08.30 to 16.30 hours, Monday to Friday.
Banking hours : Monday to Friday, 08.30 to 15.30 hours
Most business offices open from 08.30 to 17.30 hours, Monday to Friday.
Some work on Saturday.

Major agricultural exports
Rice, tapioca, rubber, maize, pineapples, durians, longans, palm oil and herbs.

Major manufactured exports
Computer and computer accessories, integrated circuit, textiles, electronics, cars and spare parts, gems and jewellery, televisions and television accessories.