Open to the new shades

Gastronomy 8

Gastronomy Shades of Rice • Steamed Rice (Khao Suai) • Sticky Rice (Khao Niao) • Boiled Rice (Khao Tom) • Summer Rice (Khao Chae) Shades of Noodles • Pad Thai • Egg Noodles • Rice Noodles • Spaghetti Shades of Curries • Green Curry (Khiao Wan) • Massaman • Red Curry (Phanaeng) • Crabmeat Curry (Namya Pu) • Tom Yam • Kaeng Pa • Tom Kha Shades of Drinks • Coffee • Tea • Juices • Fruit Wines • Thai Blueberry Wine • Thai Black Ginger Wine Shades of Desserts • Thai Coconut Desserts • Thai Golden Desserts • Thai-style Granita 9

Gastronomy Rice 10

Steamed Rice Gastronomy (Khao Suai) The main part of any Thai meal, steamed rice or Khao Suai is considered our national staple. Usually served with a few savoury dishes cleverly selected by tastes to complement each other, good quality steamed rice is always the most important factor in a meal. No matter how delicious the savoury is, if paired with a subpar rice, the entire ensemble can be ruined. Although rice is produced throughout Thailand, each region has its own specific strain. For example, the best famous jasmine rice is known to come from the Northeast while the native starchy rice is famous from the hill tribes and even the Southern plateau. 11

Gastronomy Sticky Rice (Khao Niao) Traditionally a native staple for the Northern and Northeastern people, sticky rice has become a favourite and ubiquitous go-to when we feel like something more substantial. Sticky, soft and fragrant, good sticky rice goes well with an Isan meal and grilled meat. It is also a good part of our national desserts - sticky rice and mango or stewed with longan and legumes, to name a few. 12

Gastronomy Boiled Rice (Khao Tom) Influenced from Chinese immigrants, boiled rice has been adapted to fit into the Thai tastes. Plain boiled rice (preferably gooey and smooth texture) is usually served with assorted savouries - from salted duck eggs to stir-fried veggies. Boiled rice with meat - from minced pork to fish or shrimps - is usually served with condiments and fragrant herbs, fried garlic, chopped shallots and cilantro with additional sides of vinegar, chilies and soy sauce to taste. King Chulalongkorn the Great (Rama V) was known to have fostered many ‘royal recipes.’ Among them is ‘Khao Tom Sam Kasat’ - a supreme boiled rice soup with mackerel, squid and shrimp, with tasty flavouring to suit the Thai palate. 13

Gastronomy 14

Summer Rice Gastronomy (Khao Chae) Once considered a reserved royal gourmet treat, Khao Chae or Thai summer rice has now become a delicious meal perpetuated by aficionados of the current generation. In a set of summer rice, the rice is cooked at a precise al dente state, and its natural starch is scrubbed out before being served bathed in chilled fragrant water. The savouries, all intricate and requiring a huge amount of preparation time, are also a national treasure for old and elaborate recipes. Usually, the side dishes include stuffed green pepper, sun-dried and hand-toasted shredded pork/beef, flavoured shrimp paste balls (delicately battered with egg and then deep fried), sweet radish, green mango carved in leaves and delicately carved fresh fingerroot. This seasonal delicacy is usually available in restaurants from around during the dry months from March to around June. Summer rice is also part of the Mon culture, and we can still see simple Mon-style summer rice served all year-round in the main markets of Phetchaburi’s old town. 1515

Gastronomy Noodles 16

Pad Thai Gastronomy Stir-fried noodle, a one-plate meal and perhaps a Thai dish that is best known the world over, Pad Thai has its roots as a culinary effort to create a ‘national’ dish by the government during the 1940s. Now that the recipe has gone through regional and household adaptations, we see Pad Thai with slightly different ingredients according to its location. For example, Pad Thai in Bangkok is usually more exuberant with large-sized or river prawns as the main ingredient. Some Pad Thai are even beautifully served tucked away in a delicate, almost translucent wrap of an omelet. In Phetchaburi and other Southern provinces, Pad Thai is made more with sliced pork than shrimps. In Sukhothai, the dish is served with chopped green mango instead of fresh lime. But no matter which recipes and optional ingredients, Pad Thai is basically the same, with rice noodle stir-fried to perfection with well-rounded three-flavour sauce made from tamarind pulp, fish sauce and palm sugar. 17

Gastronomy Egg Noodles Chinese cooking influences have found their way into the Thai food repertoire. Egg noodles – a combination of wheat flour and eggs - are typically made into egg noodle soups, which have become a widespread comfort food in the Kingdom. The most typical version is clear egg noodles with barbecued pork or fish balls; sometimes the dishes are glorified with slabs of barbecued duck or braised beef shanks. Rice Noodles Thailand boasts a wide variety of rice noodles - from a wide size (sen yai) to small size (sen lek) and vermicelli (sen mi). Recipes for delicious rice noodles also vary greatly, from clear soups to thick broths with meat options ranging from chicken to pork and from beef to seafood. Kuai Tiao Ruea or boat noodles are perhaps the noodles dish closest to Thai hearts. Traditionally cooked and served directly from a rowing boat back in the day when canals were mainstream commuting routes, Kuai Tiao Ruea is usually served in a tiny shallow bowl with flavoursome broth spiced with toasted chilies and holy basil. 18

Gastronomy Spaghetti Italian staple that has been adapted to the Thai flavour, spaghetti is another favourite for local palates, especially when made with local ingredients and herbs. Popular Thai-style spaghetti dishes include ‘Spaghetti Khi Mao’ or spicy stir-fried spaghetti with chili and basil, and ‘Spaghetti Pla Khem’ which is stir-fried spaghetti with salted fish. 19

Gastronomy Curries 20

Gastronomy Green Curry Massaman (Khiao Wan) An influence from the Muslim kitchen, Another staple in the Thai Massaman has become a big hit as curry repertoire, green curry a signature Thai curry that has been is naturally green from the listed as the most delicious Thai food mixture of green chilies and in a global vote by CNN. Packed with chili leaves in the paste. flavours and scents from dried and Typically made with beef, fresh herbs and spices, a traditional usually the sinewy parts like Massaman is beef curry with thick shanks simmered with luscious sauce so fragrant and well- coconut milk until tender. rounded that you will want to wipe your The green curry is slightly bowl with a good piece of toast. In the different from other curries coastal province of Chanthaburi where thanks to its particular durian is abundant, young durian with spices; namely, toasted the fruit’s unique but still mild aroma coriander seeds and cumin. replaces the usual potato in Massaman, making the particular dish a delicious must-try for those with a curious palate. 21

Gastronomy Red Curry (Phanaeng) Phanaeng is a thick type of red curry typically more intense in spices and a tad sweeter in taste when compared to the normal red curries. Usually served in a Thai meal with something salty; such as, deep-fried sun-dried fish or soft-boiled duck eggs to compliment the whole meal, Panang must be garnished with finely-julienned kaffir lime leaves for a good aroma and a display of the chef’s knife skills. Crabmeat Curry (Namya Pu) A Southern delicacy, Namya Pu or crabmeat curry is a yellow curry made with knobs of crabmeat with the unique fragrance of wild betel leaves. The curry is usually paired with rice vermicelli (sen mi) slightly blanched and topped with toasted garlic. Originally a home recipe of the Peranakan Phuket descendants, the particular ensemble is called ‘Mi Hun Namya Pu’ and is available throughout the South coastal provinces of Thailand. Tom Yam Tom Yam is traditionally a clear spicy herbal soup flavoured with fresh lime, pounded fresh chilies and shredded kaffir leaves. The soup can be made with shrimp, prawns, seafood and chicken, but never with pork or beef. Usually, in a typical Thai meal or ‘sam rap,’ a bowl of Tom Yam is shared (with a communal spoon and separate personal bowls) and eaten intermittently with steamed rice and other savouries. But now we see Tom Yam adapted into a personal bowl of a palate- teasing appetiser, which also works. 22

Kaeng Pa Gastronomy According to the traditional recipes, Kaeng Pa’s curry paste is not unlike typical red curry. But with a stronger punch and flavour from the herbs and chilies and the fact that this bowl is made without coconut milk adds its fiery effect. Kaeng Pa is certainly not for the faint-hearted. The blasting curry paste notwithstanding, a bowl of Kaeng Pa usually has additional heating factors from the young green peppers (in bunches) along with handfuls of holy basil and kaffir lime leaves. Tom Kha Another old-school traditional Thai soup not unlike Tom Yam, Tom Kha means ‘galangal’ and preferably young galangal is used for texture and aroma in this particular bowl. Tom Kha is typically made with chicken thighs, and to be thoroughly orthodox, you will need to add a bunch of banana blossoms into it. The flavours of this dish, despite the content of coconut milk, is refreshing thanks to the included aromatic herbs of lemongrass, kaffir lime, chilies and lime. 23

Gastronomy Drinks 24

Coffee Gastronomy The past decades Thailand has seen its own local coffee beans going international, gaining big nods from master baristas around the world. The first coffee trees in Thailand were grown on a faraway hill as part of a Royal Project initiated by the late King Bhumibol Adulyadej to convert opium growing hill tribes to opt for a more sustainable commodity farming. Now, Thailand has two main coffee traits - Robusta and Arabica - the first abundant in the South and the second in the North. Today, coffee shops across Thailand have seen a major evolution in coffee drinking. The full-on connoisseur coffee culture in Thailand is now going forward strongly and along with the global trends. Tea Thailand’s Northern highlands climes are perfect for tea planta- tions. In the sloping hilly grounds of Chiang Mai and Chiang Rai are many of Thailand’s leading tea producers, who offer an array of world-class tea varieties - refreshing unfermented green teas and naturally fragrant jasmine selections and from semi-fermented Oolong to deeply-fermented Pu-erh variations.Organic-certified teas as well as herbal and floral teas are also available. 25

Gastronomy Juices Thailand is a tropical fruit paradise Fruit Wines and fresh fruit juices have always been a part of our daily tonic. Thailand’s wine making industry has always Fruits in Thailand vary from one season to been interesting proven that we can in fact another with highlights being our summer produce good quality wines. Local fruits, when plenty of tropical favourites abound. with their naturally sweet contents and Now that health has become the priority different aromas, are naturally fermented of any marketing agenda, Thailand’s once to create a fruitful variety of fruity wines ordinary super drink like fresh coconut with selections differing from one region to juice has been moved to centre stage another. For example, pineapple, along with other naturally sweet mangosteen, rambutan and even longan favourites; such as, pineapple, guava, are popular in the East where fruit mango, and so on with an option to boost orchards are in abundance. the immune system with ginger and honey. 26

Thai Black Ginger Gastronomy Wine Thai Blueberry A combination of a happy Wine drink and herbal elixir, local wines made from Thai black Thai blueberry or Mak Mao ginger or Krachai Dam (Antidesma thwaitesianum) (Kaempferia parviflora) is is abundant in Thailand’s believed to be a good way Northeast region. The fruit to preserve the natural has also been proven to be health benefits this native substantially healthy with root has to offer. Locals a high content of the of Phitsanulok province antioxidants Anthocyanin found the energy-boosting and Flavonoid. After years of property of black ginger by research and development, accident and later adopted wines and juices from Thai black ginger into a regular blueberry are now one of the health-boosting recipe. region’s leading products. Now, black ginger has been made into wines, offering an alternative for health- conscious wine enthusiasts. 27

Gastronomy Desserts 28

Thai Coconut Desserts Gastronomy Recipes of traditional Thai desserts always contain three key ingredients: rice flour, palm sugar and coconut milk. Coconut - young and mature, its flesh and milk, its leaves and shells - has always been the mainstay since ancient times to make our lives sweeter. Sago with thick coconut cream, sticky rice and durian is served best in thick coconut milk, fresh banana can be spruced up when briefly simmered in coconut broth and pandanus leaves. Even candied fruits; such as, pumpkin, taro or tapioca, all look and taste much better when served with a mouthful of luscious coconut cream. 29

Gastronomy Thai Golden Desserts Eggs entered the Thai dessert kitchen over three centuries ago during the era of King Narai the Great with rich and creamy creations of yolk-based desserts gradually gaining local acceptance. Now considered to be auspicious thanks to their names that usually begin with ‘thong’ or ‘gold,’ these yolky sweet selections (Thong Yip, Thong Yot and Foi Thong, to name a few) are always a staple in ceremonies and celebrations. 30

Gastronomy Thai-style Granita A wide variety of local fruits and legumes make a Thai-style granita wholesome and uniquely refreshing. Coconut milk, thanks to its natural lusciousness, is the main ingredient when it comes to a recipe that requires a natural emulsifier. But, we also enjoy coconut milk ice cream per se, thick and creamy and usually topped with crunchy toasted peanut. 31

Art & Craft 32

Shades of Textiles Art & Craft • Mud-softened Fabric, Sukhothai • Lamphun Brocade Thai Silk • Natural Tie-Dye, Nakhon Si Thammarat • Native Batik of Krabi • Indigo Fabric, Sakon Nakhon • Tha Sawang Fabric, Surin • Buffalo Dung Dyed Fabric, Sakon Nakhon Shades of Porcelains • Lampang’s ‘Rooster’ Ceramics, Lampang • Sangkhalok Ceramic Ware, Sukhothai • Celadon Pottery, Chiang Mai • Painted Pottery, Ban Chiang, Udon Thani • Dan Kwian, Nakhon Ratchasima • Bencharong Porcelain at Ban Don Kai Di, Samut Sakhon • Bronzeware, Ban Bu, Bangkok Shades of Art Galleries • Museum of Contemporary Art (MOCA), Bangkok • Bangkok Art and Culture Centre (BACC), Bangkok • Khao Yai Art Museum, Nakhon Ratchasima • MAIIAM Contemporary Art Museum, Chiang Mai • Nan Riverside Art Space, Nan • Ban Dam Gallery and Museum, Chiang Rai Shades of Wall Arts • Temple of the Emerald Buddha, Bangkok • Wat Phumin, Nan • Wat Pha Sorn Kaew, Phetchabun • Street Art, Old Town Phuket • Street Art, Old Town Songkhla • Bukruk Urban Arts, Bangkok Shades of Thai Shows • Traditional Thai Puppet, Khlong Bang Luang, Bangkok • Nang Yai, Wat Khanon, Ratchaburi • Nang Talung Shadow Puppet Museum, Nakhon Si Thammarat • Siam Niramit, Bangkok and Phuket • Muay Thai Live, Bangkok • Kaan Show, Pattaya • Ladyboy Shows, Pattaya • Phuket FantaSea, Phuket 33

Art & Craft Textiles 34

Art & Craft Mud-softened Fabric, Lamphun Brocade Sukhothai Thai Silk An accidental finding that became a unique The world’s first textile to be registered innovation. Sukhothai natives in the with a Geographical Identification (GI) Ban Na Ton Chan area found out that by protection, Lamphun brocade silk is soaking their cotton in the mud, the fabric shuttle-woven fabric with meticulous would soften and become more soothing to precision to produce elaborate patterned touch. Now, apart from producing reliefs. Lamphun brocade silk has naturally-dyed cotton and their signature varied motifs, from everyday jacquard shuttle-woven fabrics, they also soak those compositions to luxurious designs with in the mud, resulting in soft textured fabric in gold threads and sequins. native colour-shaded patterns. 08.30 – 16.30 hrs. 09.00 – 18.00 hrs. Tourism Authority of Thailand, Sri Satchanalai District, Sukhothai. +66 5422 2214-15 +66 8 9885 1639 www.tourismthailand.org/Lampang www.facebook.com/lampang.tourism 35

Art & Craft Natural Tie-Dye, Native Batik of Krabi Nakhon Si Thammarat Art and craft and lifestyle and culture, A revival of the connection between Krabi’s famous native batik is a local nature and humans, tie-dyed fabric charm that tells a unique story. The at Khiriwong Baan applies natural three-stage process of batik-making indigenous substances - from tree - waxing that usually means freehand barks to fruits and roots - to produce pattern making, dyeing and de-waxing various earth-toned colours in the with natural colouring from tree barks, fabric. Creative minds create freestyle leaves and flowers with popular patterns. patterns also derived from the surrounding nature - architecture, Natural Tie-Dyed Fabric Group, mosque or ancient bead patterns. Ban Khiriwong, Lan Saka, Nakhon Si Thammarat, 08.30 – 16.30 hrs. +66 7553 3114 Tourism Authority of Thailand, Krabi, +66 7562 2163, +66 7561 2811-2 www.tourismthailand.org/krabi 36

Indigo Fabric, Sakon Nakhon Buffalo Dung Dyed Fabric, Art & Craft Sakon Nakhon Sakon Nakhon - as the country’s major source for Indigofera Perhaps the most environmentally-friendly fabric tinctoria (indigo plant) - is a place where one can existing, this buffalo dung dyed fabric is exactly go back in time and see how ancient wisdom of what it sounds like. Instead of using tree barks and using natural colouring that has been neglected roots that can eventually cause an environmental over the past centuries has come back to life. impact (trees capitalised, destroyed and forest Indigo-dyed fabrics are now becoming a popular encroached), the one-and-only producer and mainstream after it was proven to be much better creator of the fabric applies the abundance of suited to Thailand’s notorious heat with inherent buffalo dung as the dye, using strong-scented herbs; such as, kaffir lime and lemongrass to help anti-bacterial properties. alleviate the stench. Beautiful and very unique. 08.30 – 16.30 hrs. Phang Khon District, Sakon Nakhon. Panna Nikhom and Mueang Districts, +66 8 7222 5256 Sakon Nakhon. www.tourismthailand.org/ Tourism Authority of Thailand, nakhonphanom Nakhon Phanom, +66 4251 3490-1 www.tourismthailand.org/nakhonphanom Tha Sawang Fabric, Surin The famed ‘Tha Sawang’ fabric is the highly intricate and elaborate shuttle-woven fine silk with luxurious patterns derived from the ancient Thai royal courts. It requires over 1,000 flying shuttles fitted into a loom, and this huge, 3-metre-high loom also needs at least 4-5 weavers to operate. One-of-a-kind fabric and another textile treasure of Thailand. 08.00 - 17.00 hrs. Mueang District, Surin +66 8 4458 6099 37

Art & Craft Porcelains 38

Lampang’s ‘Rooster’ Art & Craft Ceramics, Lampang The natural white state of Lampang’s indigenous clay makes it a perfect material to produce ceramic bowls. In Chae Hom District, red and black rooster patterns on ceramic products have become the familiar emblem of the province. First localised here by Chinese migrants from Dabu County of China, Lampang now boasts a wide array of ceramic products, with its primary ‘rooster’ bowls highlighting various spin-offs as ceramic making has become the province’s industrial forte. 08.30 – 16.30 hrs. Lampang province Tourism Authority of Thailand, Lampang Office. +66 5422 2214 www.tourismthailand.org/ Lampang www.facebook.com/lampang. tourism/ 39

Art & Craft Sangkhalok Ceramic Ware, Sukhothai Celadon Pottery, Chiang Mai Tilted towards being antique thanks to its century-long origins since the early Considered to be a fine portrayal of the Chiang Sukhothai era, Sangkhalok ceramics have Mai Lanna civilisation, Celadon pottery clearly been passed down until today through manifests the superb craftsmanship of the daily usages and continuous productions Chiang Mai people. Celadon pottery is made from the local kilns. Olive green or indigo in from the province’s indigenous dark-toned soil, colour with clear varnish, Sangkhalok mixed with carbonised trunks of ‘rok-fa’ tree ceramics - usually bearing traditional and (terminalia) to concoct the Celadon’s unique prehistoric patterns of fish, rowel, and green hue. The unique jade green glazed with floral - have to be fired at exceptionally small tiny cracks considered to be the signature high temperatures of between 1,150 - 1,280 of Celadon are the result of the pottery being degrees Celsius and glazed only with the fired in a reduced atmosphere kiln and smothered unique Sukhothai technique. in ashes and soil mixture while still hot. Open Daily: 08.30 – 16.30 hrs. 08.00 – 17.00 hrs. Location:Si Satchanalai District, Chiang Mai Sukhothai. Tourism Authority of Thailand, Chiang Mai. Tourism Authority of Thailand, +66 5324 8604-5 +66 5561 6228-9 www.tourismthailand.org/chiangmai www.tourismthailand.org/sukhothai 40

Painted Pottery, Dan Kwian, Art & Craft Ban Chiang, Udon Thani Nakhon Ratchasima The extensive excavation at the World From household production to a national Heritage Site of Ban Chiang unveiled industry, Dan Kwian pottery has become evidence of prehistoric settlements that Nakhon Ratchasima’s major breadwinner and dated back more than five thousand the products one of the most ubiquitous in the years. The most distinct object - Ban Kingdom. Dan Kwian pottery is highly functional Chiang Pottery - exhibited the ancient with a wide array of products that can be pottery making and decorative art of designed and easily adapted to fit various applying a solution of water, glue and purposes in everyday usage. red clay found deep under the ground to create free - hand patterns. Now, the 08.30 – 16.30 hrs. ancient-style Ban Chiang pottery is being Chok Chai District, Nakhon Ratchasima. immortalised by the Ban Chiang Tourism Authority of Thailand, descendants, with the natural red clay Nakhon Ratchasima, replaced with a red hue cement mixture. +66 4421 3030, +66 4421 3666 www.tourismthailand.org/nakhonratchasima Nong Han District, Udon Thani. Tourism Authority of Thailand, Udon Thani. +66 4232 5406-7 www.tourismthailand.org/udon Thani 41

Art & Craft Bencharong Porcelain at Ban Don Kai Di, Samut Sakhon Intricate Bencharong porcelain is yet another of Thailand’s beautiful craftsmanship treasures. Traditionally, ‘Bencharong’ would mean a lacquered hand-painted porcelain with five colours. But now, as apparent in the products, the numbers of shading usually vary from three to eight with main hues including red, yellow, white, black, green and blue with additional options being purple, coral and brown. The patterns on the porcelain have also been developed with gold outlines that add to the visual value. 08.00 – 18.00 hrs. Krathum Baen District, Samut Sakhon. +66 3447 3480, +66 8 1861 4626 42

Art & Craft Bronzeware, Ban Bu, Bangkok The Ban Bu community in Bangkok Noi is perhaps the only place left in Bangkok where this exquisite handmade bronzeware is still produced. Using an alloy of smelted copper, tin, and bronze, the stone polished bronze bowls or ‘khan long hin’ is a Thai handicraft that has been passed down for generations since the Ayutthaya period. Sheets of alloy are heated and repeatedly hammered to produce the required shape before being polished with stone for a fine glossy finish. A rare cultural treat of the preserved arts. 08.30 – 17.30 hrs. Bangkok Noi District, Bangkok. Tourism Authority of Thailand, +66 2250 5500 www.tourismthailand.org 43

Art & Craft GaAllretries 44

Bangkok Art and Culture Art & Craft Centre (BACC), Bangkok Museum of Contemporary Art (MOCA), Bangkok A multi-storey premises dedicated to contemporary arts and activities, BACC This stark, box-like, modern all-white building of was inaugurated in 2009 and has been MOCA is the house of a vast collection of artworks Bangkok’s city centre art space since by modern Thai artists from the 1900s to the then. Rotating exhibitions and present day. Many of the featured are national workshops include a perpendicular artists in various disciplines, notably painting and display of fine art, music, theatre and sculptures, but all are the personal collections of film. Also notable is the design, cultural Thailand’s leading telecom mogul and an avid art and public activities that encourage collector and patron - Boonchai Benjarongkul who creative minds. Operated by the made it his mission to perpetuate the love of art. Bangkok Metropolitan Administration, Since 2012, the Museum has been a treasure as BACC also houses private galleries, well as a destination for modern art enthusiasts. gift shops, a creative ice cream parlour and designer’s boutiques. Tuesday-Friday: 10.00-17.00 hrs. and weekend: 11.00-18.00 hrs. (closed Monday) Tuesday-Sunday (closed Admission Fee: 250 Baht with discounts for Monday): 09.30-21.00 hrs. students with ID, children, seniors, people Rama I Road, Bangkok (opposite with disabilities and MOCA members. MBK, BTS: National Stadium) Kamphaeng Phet 6 Road, Bangkok. +66 2214 6630-8 +66 2016 5666-7 www.bacc.or.th www.mocabangkok.com 45

Art & Craft Khao Yai Art Museum, MAIIAM Contemporary Art Nakhon Ratchasima Museum, Chiang Mai An expansive collection of another Thai art patron Located in Chiang Mai where arts and and business mogul - Pongchai Chindasook, the crafts flourish, MAIIAM is a personal Khao Yai Art Museum is a place where colourful attempt of the Bunnag-Beurdeley Family creativities - from installation to painting and who share their private collection gathered outdoor sculptural garden - collide with the stunning over 30 years to the public. The vast space and breathtaking nature. Surrounded by undulating of an old warehouse was converted into hilly scenes signature of Khao Yai National Park. an airy artistic forum cladded with millions of tiny decorative mirror tiles - a highlight 09.00-17.30 hrs; free admission for a selfie - with permanent collections Pak Chong District, Nakhon Ratchasima featuring eclectic works (installation, +66 4475 6060-6, +66 2714 7929, multi-object paintings, prints, and so on) +66 8 1440 0202 by Thai modern artists and carefully- www.khaoyaiartmuseum.com curated rotating exhibitions by regional and faraway guests. 46 Daily (closed Tuesday) 10.00-18.00 hrs. Admission Fees: Adults/250 Baht, seniors and students/100 Baht, and free for children under 12. Free ad- mission for student groups on Wednes- day and Thursday. Mueang District, Chiang Mai. +66 5208 1736 www.maiiam.com

Ban Dam Gallery and Art & Craft Museum, Chiang Rai Nan Riverside Art Space, Nan The out-of-this-world collection of the A private space and a must-see destination while late world-renowned Thai national artist in Nan, the Nan Riverside Art Space is two and Chiang Rai native Thawan Duchanee beautiful Northern Thai-style wooden houses who, throughout his prolific life, created packed with artwork collections by various Thai and produced a series of masterpieces artists, many are national artists and the rest in various forms. Buildings (except for equally striking. Also, there is a gift shop featuring some roof trimming and tiles) are all clothing made from Nan’s famous home-spun painted in black; hence, the name cotton and basketry and a coffee shop. Check ‘black house’. The vast premises are the their online platforms for rotating exhibitions and ensemble of a Lanna-style family home public activities. with a courtyard, moats and various designated structures; such as, ‘winter Open: Daily (except Wednesday that is not a cottage,’ ‘meditation pod,’ and ‘small public holiday) 08.30-17.00 hrs. chapel.’ Souvenirs and coffee shop are Mueang District, Nan available inside. The Museum is now run +66 8 1989 2912 by his son. www.nanriversideartsspace.com 09.00-17.00 hrs. 47 Admission fee: 80 Baht Mueang District, Chiang Rai +66 5377 6333, +66 8 3336 5333 www.thawan-duchanee.com

Art & Craft Wall Arts 48