Face

Put concealer on your skin. Gently apply gold base control all over the face, then, to blend with skin color, lightly brush on face powder (7YR Light).

Eyes

This look totally relies on how you shade in your eyes. First, use two shades of black eye shadow. Apply the darker one (M990) as a background all over your lids. Then use the lighter one (ME 990) to highlight your eyelids. As the finishing touch, circle your eyes with black eyeliner pencil (M01 Black).

Eyelashes

The longer, the sexier. Thus, mascara is a must. And not just one single easy brush—you need to make them look as long as possible. After a few whips of mascara (Precise Mascara01), add liquid eyeliner (Liquid Eyeliner Black), then give your eyes the final touch of oomph with false peacock feather eyelashes (Special Radiant Blue).

Eyebrows

Use a little creativity to brighten up your face. Lightly apply a pale lipstick (Rouge Unlimited, YL030) on your eyebrows. Remember, just a dab is enough—don’t make it too obvious.

Cheeks

Earth tones are best. Don’t even think about sweet rosy or cheery orange blush or you’ll look like you’ve jumped straight off a Ngiw (Chinese soap opera) stage. Use a brown or sandy tone (P. Brown76 and M31A).

Lips

Choose glossy lipstick and apply it generously. Try WN 270 or RD190.

Considering the amount of time we spend in front of a computer screen, it’s no surprise that the internet is now one of the most popular ways to find love. It’s also a lot easier than the real thing—the butterflies in the stomach, working up the courage to approach, dropping the pick up line as casually as possible, dealing with rejection…all this is eliminated in the Cyber Meet Market. You can cruise as long as you want, flirt to your heart’s content, and meeting up face-to-face is only an option, not the rule. According to a 2000 BBC report, in the next 15 years, pick-up lines will disappear as everybody turns to internet dating. But with the ease that online dating affords comes a whole new set of challenges, including fierce competition and abundance of supply. How can you stand out from the crowd? We asked the experts.

Follow the Four P*s

There are plenty of dating sites, not to mention “networking” ones (MySpace, Hi5, etc.), where you can get connected with hundreds of online daters. So how can you reel in Mr. or Ms. Right? Marketing! With the right strategies, we all stand a good chance of finding our match. “The Four P’s” is a common business model used to market just about everything, so why not yourself?

Placement is how you show off just what a kind, witty and generally magnificent creature you are. More importantly, you need to promote the fact that you are single and available. According to GMM Grammy promoter Ratthakarn Noiprasit, who has mapped out the marketing plans for artists like Sleepless Society, Calorie Blah Blah, Endorphine and Bird Thongchai, it’s essential to be out there and network as much as possible. “When we begin representing new artists, it’s crucial to find out their unique selling point, determine who is the target audience and promote accordingly. And the internet has been really useful in promoting artists,” says Ratthakarn. “It helps the artists to reach millions of fans around the globe and allows these fans to chat directly with their favorite singers. Most people nowadays may not have time to watch TV or listen to the radio, but everyone is online.”

Toby Jones, founder of dating site wheresmydate.com, is of the same opinion. “You’ve got to remember that people are now regularly living on the internet—working, booking holidays, shopping, and even consulting doctors—so it’s no surprise that this trend extends to finding a partner. If you’re serious about promoting yourself on the love market, the internet is one of the easiest and quickest ways to start meeting people.”

Ready to harness the power of the internet to find love online? The key to maximizing your chances of chatting up the right people is to circulate your personal ad as much as possible. There’s no rule stating that you have to be loyal to only one service, so it’s advisable to register with more than one site. “You have to get your name out there and give yourself maximum exposure,” says Ratthakarn. “The more people get to know you, the higher your odds of success.” Myspace, Multiply, Asiandate—find the sites that meet your needs and preferences and post your profile on as many as you wish.

2. Promotion

Once you’ve got a solid online presence, it’s all about building up the right hype. Everyone is dating online, so you’ve got to stand out with your profile. Choose carefully what details you reveal and make sure your personal statement and homepage express what you’re looking for. “I don’t like to hand out advice about this, as what is attractive to me is going to be different for someone else,” says Jones. “However, I will say that humor always works well and I prefer reading about what someone is genuinely like, rather than stupid time-wasting one-liners like, ‘I like going out.’ Try and be yourself but work out what kind of person you want to attract,” he adds. “Tailor your statement to them. There’s no point in trying to write a generic profile to attract a million people because it just won’t say anything about who you really are.”

3. Pricing

How much are you really worth? Of course you’re hot, funny, and smart, but compared to others, the first step to hook up might be to get off your pedestal and set your expectations a tad lower.

A popular psychological theory called the matching hypothesis shows that we are more likely to form a long-term relationship with someone of equal attractiveness. So when it comes to assessing your value and the type of person you want to have a relationship with, you must be realistic. Unless you are logging onto rent-a-bride.com, don’t have a long list of date criteria that must be filled—you’ll never find the perfect person who can tick all the boxes on your ten-page list of requirements and you just might put yourself off-limits to people you never thought you could get along with so well.

Don’t go for the first warm body that e-mails you either. It’s still important to remain picky, not undervalue yourself, and steer clear of damaged goods unworthy of yourself and of your hopes.

Pranom Thavaravej, international director of personal development institute John Robert Powers, points out that, at the end of the day, everyone can increase their “price.” Attractiveness, says Pranom, is a combination of various elements, from style to speech. But the most important is personality. “While chic outfits and pleasant tone are important, the most powerful weapon to impress people is a positive attitude,” says Pranom. “You can improve your style or lose weight but if you don’t respect and cherish yourself, who will?”

4. Product

If the online romance goes well, it’s time to meet up in person. To make a good first impression, it’s all about highlighting the good while downplaying the bad. The style, color and shape of your clothes speak volumes about who you are, so it’s vital to work out what you want your outfit to say about you. To be in trend, and at the same time still be yourself, lifestyle/fashion consultant of Gaysorn, Noppanuch Thongphakdi, recommends to make classic items (i.e. black dress, white shirt) your wardrobe staples. Then feel free to pair them up and play them off with bolder trends. “Getting dressed is supposed to be fun and creative. We shouldn’t have to limit ourselves with certain types of skirts or trousers just because we feel insecure about our body. Messing with your hair or dress all the time is a major turn-off. You should be confident and comfortable in your body; that makes you attractive.”

Noppanuch*s Tips for Styles That Flatter Your Figure

Hourglass: Think Nigella Lawson and Jennifer Lopez. No matter how much their weight fluctuates, they always have those tiny, curvy waists. Wearing something that clinches at the waist will make an hourglass-shaped gal look ultra-feminine and sexy. Keep an eye out for tulip skirts and platform shoes that help elongate legs and create a leaner silhouette.

Bottom heavy: A tunic paired with skinny jeans couldn’t be more unforgiving to your generous bottom. Show off your leaner upper body by wearing a scoop neck, sleeveless t-shirt. A low-slung belt and A-line skirt can do wonders to your hips as well.

Top heavy: Show off your skinny legs and slim hips by wearing a short dress. Wearing a loose top, maybe a size or two bigger will give the illusion that you are so thin, you’re practically drowning in them. Balance the look with shorts and ballet flats or even a mini-skirt, but only if you are under 25.

Skinny girl: Wear a potato sack with ballet flats and you can still manage to look divine. If you have few curves, avoid boxy shorts or fitted jackets. Opt for graceful, flowing styles instead.

Whether you are single, recently divorced and on the rebound, tired of cheesy one-liners at the pub or afraid of a face-to-face rejection, the internet dating scene is an inviting alternative. According to the latest government census, Bangkok now has 200,000 more men than women. Maybe this imbalance is why it’s so hard to run into your compatible mate in the offline world. However, there is a vast potential of e-daters that are just a click away. Next time you find yourself sobbing into your vodka while gently swaying about on an empty dance floor, think about signing up on a few dating sites. Romeo, or Juliet, could be just waiting for you to log on.

How to create the most inviting networking profile according to Toby Jones of wheresmydate.com.

1. Include a photo—a really good one. In a recent focus group, only 10 percent of people said they would respond to postings without a photo. But don’t use a photo from your high school yearbook (well, unless you still are in high school). Recent pics that represent what you really look like will avoid disappointments and dates disappearing mid-meal.

2. Don’t include a photo of your genitals, your cat, or your mom.

3. Do have a good opening line, especially a funny one. Everyone loves a good sense of humor. If you don’t have one, get your funny friend who always gets all the chicks to write it for you.

4. Don’t list what you don’t like in a potential date—no one likes a whiner.

5. Don’t say you are looking to get married—you’ll scare everyone off.

6. Do write something other than, “Want to know more? IM me.” It doesn’t make you look mysterious, just lazy. There are thousands of profiles out there. No one will IM you.

7. Don’t bring your baggage along and start moaning about how your ex-boyfriend dumped you for your sister—this isn’t Oprah; no one cares.

8. Do be honest—it’s only fair and people are less likely to date and run.

The waltz, swing, cha-cha and rumba have been around for eons, but we’ve recently seen a new dance trend: Exotic dance. There are a growing number of studios and classes offering exotic dance in town, including lap dance and pole dancing. And it’s not just for the extra adventurous—every day gals are using exotic dance not only to spice up their lives but also as a form of cardio exercise. We ditched our modesty at the door of an exotic dance class and found out what all the fuss is about.

What’s Up

Exotic dance is a form of dance that encourages the dancer to shed his or her inhibitions, and can be performed with or without props (like chairs and poles). The idea is to inspire confidence. Julina Halim, 31, instructor and business director at thebodytalks dance school says, “It’s about bringing out each individual’s personality. Movements are specially designed and choreographed to help a woman exude her confidence and style.”

In Singapore, the majority of the students who sign up for these classes are women and classes are structured with women in mind. According to Firhana Alsagoff, 31, director and instructor of dance studio Groove, exotic dance particularly encourages women to express their sensuality through the moves. “Exotic dance is different from other sensual dances like the tango, as the lady gets to be in control of her body; she’s the one who is in charge and takes the lead.”

But classes are not full of sexual deviants. Joy Leng, founder and artistic director of SensUal Joy Lifestyle Studio categorizes learners of exotic dance into three groups. “People choose to dance for different reasons. Some come to learn something for themselves, as a hobby, and to build self-confidence in performance. Others want to learn a trick or two for their partners, and lap dancing is very popular in these instances. The last group of learners pick up dance moves to show them off on the dance floor.”

Increasing Your Heartrate

Exotic dance is not only about exploring one’s sexuality. For many participants, it provides a great way to shed the kilos as well, as we found when we tried an MTV Exotic routine at SensUal Joy Lifestyle Studio. Working your booty not only gets the heart pumping, but stretches the muscles too. Salim elaborates, “In exotic dance, we start off with exercises that tone the core muscles to get the body warmed up. We then work on body isolation, which engages the smaller, inner muscles that we may not usually engage in our everyday movement. This includes the shoulders, rib cage, upper and lower abdomen and back. All the work you put in is great for increasing flexibility and toning."

For instance pole dancing can be a hard physical workout. Alsagoff explains, “Pole-work requires a high level of discipline. You will find that it’s more than a sensual dance, but a really difficult form of exercise.” “The pole works on the abdomen, chest, the biceps and triceps as you are using your own body weight as resistance,” Salim explains. “It takes a lot of strength and control to be able to execute the movements with grace. You must be able to hoist yourself up in the first place!”

Leng points out that people who do exotic dance typically get “weird looks” from others, who think that they are of a “certain inclination.” But many students chose exotic dance for reasons as routine as variety and a chance to tap into their creative potential. Lori Chew, 26, a business manager who takes lessons at Groove says, “People usually tend to associate exotic dance with something erotic and somewhat sleazy, but it really is something fun and I look at it as something positive and liberating.”

Her fellow classmate Lavin Goh, 39, senior business development manager, adds, “I wanted more diversity in my fitness program besides aerobics and strength building.” Events coordinator Anne Jakobsen, 42, who does a wide variety of sports from ball games to ballet and jazz ballet also states: “Exotic dance is no different because it presents physical and mental challenges. It is also about finding your sexual identity and adding more creativity to your sexual life.”

Boys Toys

Although exotic dance classes are mainly frequented by women at the moment, the men are beginning to take an interest as well. “We do get a fair number of phone calls from guys who are interested in taking classes. There has been much talk about offering exotic dance for men,” Alsagoff points out, “Perhaps we should remove the stereotype that the role to entertain or be sexy is not solely limited to women. Exotic dancing for men is definitely something worth considering.”

For the boys who are dying to get it on, couples classes are a good way to get into the groove and stop feeling shy. “Couples classes are offered to those who want to try something new, and they usually go through lap dance routines with us. They have a lot of fun, and there is usually a lot of laughter, but letting go is really the whole point,” says Leng.

So for a change to the mundane workout routine, to explore your hidden desires or just for a few laughs, exotic dance might be the perfect solution. Just leave your inhibitions at the door.

So You Think You Can Dance?

Not getting enough action? Want to impress your latest date? Here’s a quick step-by-step guide to a pole dance sequence—the “spinner”—to free your inner sex bomb.

Step 1: Grab pole at a spot above your head with your right hand. Take four steps around the pole, starting with the inner foot.

Step 2: On the fifth step (that should be on the inner foot), lift your left leg up parallel to the ground and point.

Step 3: Spring up and bring your left arm in and grab the pole with your left hand while hooking your left ankle around the pole simultaneously. Quickly kick your right leg up, parallel to the ground, bent away from the pole.

Step 4: You will start twisting down the pole. Be graceful!

Step 5: Land softly and remember to give your most sexy pout and find those bedroom eyes.

It's Easy Being Green

Thailand might not have any melting glaciers, but there are signs that it’s starting to feel the heat. Though studies have yet to decisively pin the blame for recent storms and droughts on climate change, scientists say their increased frequency is probably linked to global warming.

For instance, before 1975, southern Thailand saw an average of one tropical storm every seven years, says Dr. Anond Snidvongse, a climate expert at Chulalongkorn University. Since 1975, it’s one tropical storm every three years. And while average rainfall hasn’t changed much, the number of extreme weather events, including massive downpours, has risen in recent years, he adds. Witness to this are the horrendous flooding and landslides in the country’s north this year.

Conversely, many regions in the country have experienced severe drought, Dr. Anond notes. The drought that gripped Thailand in 2004-2005 ended up costing B7.2 billion, mostly in damaged crops, says Greenpeace.

So what’s in store? First, temperatures will keep climbing. Average temperatures may increase from a range of 21.5-27.5 degrees Celsius to 25-32 degrees Celsius, according to Greenpeace. More to the point, the number of days when the mercury rises above 36 degrees Celsius is going to increase, says Dr. Anond. Meanwhile, the number of cool days is going to fall.

Thailand is probably also going to see more bad weather, including droughts, tropical storms and stronger monsoons, warns Dr. Anond. We’re also in for higher sea levels and higher sea temperatures, both of which are going to hurt Thailand’s economy, the World Bank says in a recent report.

Environmental Wish List

Here’s what we’ve seen in other places and we’d love to have here. Most of these things are up to the government to regulate, but it’s up to us as democratic citizens to demand it from them. It’s our country after all!
• A clean river like Singapore’s

• A ban on non-recyclable plastic

• A total ban on CVCs (the particles coming out of aerosol cans that destroy the ozone layer)

• Tax breaks for those who own hybrid cars or solar panels

• More energy-efficient appliances

• Real enforcement of laws regulating air and water pollution

• Electric buses, or at the very least more strictly enforced emission standards for automobiles

• A hotline for blowing the whistle on flagrant offenders and a lab where citizens can send samples (air, water, etc.) for testing.

Where to start?

There are more ways to go green in Bangkok than you might think. Here are a few to get you started.

Bangchak Petroleum Public Co., Ltd. (www.bangchak.co.th). Since its inception, this company has been caring for the environment with interesting projects. One of them is recycling used vegetable oil. Just drop by at one of their five main stations (Ekkamai-Ramintra, Soi Mahatthai, Nawamin, Permsin or Prachauthit) and trade used vegetable oil from your kitchen for a voucher you can use for gasoline (B12/kg). The vouchers are also good in their convenience stores and at Intanin Coffee shops. For more info call 02-745-2444.

Ministry of Energy (www.energy.go.th). This site provides lots of information on how to preserve energy wisely. Find out how to make your car as fuel-efficient as possible, run your computer in energy-save mode and even use vegetable oil with a diesel engine.

Greenpeace Southeast Asia (www.greenpeace.or.th). You don’t have to be an activist to participate in one of Greenpeace’s many Earth-friendly campaigns. Currently, they are trying to push mobile phone companies in Thailand to take back and recycle old mobile phones and batteries. Go Greenpeace!

Pollution Control Department, Ministry of Natural Resources and Environment (www.pcd.go.th). The name says it all—if you want to help decrease pollution in the city, visit this site. There is a lot of information about pollution problems in Bangkok and Thailand, as well as details of what you can do about it. One interesting project is fluorescent light disposal. Simply fill out the form online and the PCD will pick up and dispose old fluorescents from your place twice a year for free. For more info call 02-298-2436/8.

Conservation International (www.conservation.org). This non-profit organization works on conserving spaces for wildlife worldwide, but they also have a special division devoted to addressing global warming. Visit the “Climate Change” section for more info on global initiatives and how you can get involved. Go here also to calculate what your total carbon dioxide emissions are.

Global warming scares the bejesus out of us. It’s been giving us more nightmares since we watched the documentary about former US Vice President Al Gore’s spine-chilling slideshow on climate change, An Inconvenient Truth.

Basically, the story goes like this: Since the Industrial Revolution in the late 19th century, the world’s climate hasn’t changed very much. Temperatures inched up in the early part of the 20th century, then fell a bit. Then temperatures started to creep up again.

Seems normal, right? But this time around, scientists are worried that the planet is heating up a lot quicker than it normally would. The UN reckons temperatures worldwide will rise between 1.4 and 5.8 degrees Celsius by the end of the century. What’s causing this? Just look around you: cars belching exhaust, offices and apartments running their air conditioning units at full tilt, and factories gobbling up electricity which is in turn being fired up from coal. All these things are exhaling carbon dioxide at record levels.

Sure, we need carbon dioxide and other “greenhouse” gases in order to make the Earth inhabitable—they create a layer in the atmosphere that helps trap solar energy and thus, warms the planet’s surface. The problem is that we’ve been wantonly burning fossil fuels like oil, gas and coal, and that has added way too much carbon dioxide. At the same time, we’ve mowed down too many trees that would otherwise have helped absorb that nasty CO2. Thus, the surface temperature of the planet rises to unhealthy levels… and this time it might not drop.

Greenland and Antarctica are effectively defrosting because of hotter temperatures, making sea levels rise. If this defrosting continues at its present rate, coastal cities like Hong Kong and New York could lose major parts of their livable areas in the next ten years. This in turn would displace millions of people, simply because their homes are under water. A permanent heat wave also means mosquitoes can breed at higher altitudes, bringing with them malaria, dengue fever, encephalitis and other horrible brain-boiling diseases. Animals such as polar bears are rapidly losing their habitats and food sources, and in turn breaking down delicately balanced food chains. And last but not least, so-called extreme weather—droughts and storms—is becoming more and more common.

So, looks like the choices are either to invest in more summer wear or take a stab at a more environmentally friendly existence. The experts tell us all this is still preventable—if we do something about it now. How about it, Bangkok? Though Toyota Priuses and cloth diaper services haven’t made it here yet, here are some suggestions for living green in the City of Fumes.

Take public transportation, walk or bike

It’s no secret that cars are huge carbon emitters, and the transportation problem is something of a vicious circle in Bangkok. People insist on driving their cars or taking taxis, therefore clogging the streets with more carbon dioxide-spewing vehicles and ultimately raising the temperature. The next time you’re sitting in rage-inducing traffic or complaining about the air quality, remember this: The more people who take public transportation or decide to take a bike or walk, the fewer cars there are on the streets. Besides, walking and biking are cheap, good exercise.

Even as recent as 10 years ago, bicycles were a much more common sight on the streets. At that time, cycling was not just for leisure, but a part of our everyday lives. Why can’t we bring those good old memories back again? If you think no one bikes in Bangkok anymore, think again. A visit to the website of the Thailand Cycling Club (www.thaicycling.com) will surely change your mind. The site features the bicycle law for free download, bicycle recycling projects, trips, tips and techniques for newbies.

Make your office environmentally friendly

The office is where we cogs-in-the-machine spend most of the day, so why not launch your green revolution there? Start saving energy by turning up the thermostat a notch (everyone wears a sweater at work already) and making sure the lights are turned off at night. Unplug those mobile phone chargers and other machines that aren’t being used–they still eat up energy even when they’re not being used. Don’t print documents out unless you really need them and use both sides of the paper. And when you can, take the stairs instead of the elevator, you lazy bum.

Make your home greener

The same rules that apply for the office are good for your home, as well. Don’t blast the air conditioning in every room, and clean out the filters while you’re at it—this makes the A/C more energy-efficient by up to 15%. Use energy-efficient light bulbs—they sell them at Carrefour. Dry your laundry on a clothes rack. And take more cold showers. Who needs a hot shower in 36-degree heat? Finally, don’t use your washing machine or dishwasher unless you have a full load—both these machines are huge energy eaters and they waste lots of another precious resource, water. Speaking of water…

Cut down on water use

The next world war isn’t going to be over oil. It’s going to be over water. We may be surrounded by it, but most of our planet’s water isn’t drinkable. In fact, less than 3 percent of it is usable. According to the UN, in 1995, it was estimated that 1.76 billion people worldwide didn’t have enough water. Over the next 20 years, that number is going to soar to about 5.5 billion—and that estimate was made before the anxiety about global warming kicked in.

Luckily, cutting down on water use is relatively easy as long as you don’t have an enormous lawn or a special affinity for hot baths. Make sure you fix leaky faucets as soon as you notice them—one leaky faucet can equal liters of wasted water per day.

Cutting down on water use is easy with a little smart shopping. Look around Home Pro (Home Pro Ploen Chit, 55 Wave Place Bldg., Wireless Rd., 02-655-3400. Open daily 10am-9pm), where you can find tons of energy-saving equipment. At B200-B300, you can buy a filter for your tap, which increases oxygen levels by adding more bubbles in the water. As a result, you not only save water and money, but also produce a softer touch.

The toilet is another big water waster. If you rent an apartment or can’t afford a water efficient toilet, try putting a brick in your toilet tank. Sounds weird, but anything that takes up room back there will decrease the amount of water the tank uses per flush (don’t worry, it’ll still go down). Another option is less flushing. Some find the principle of “when it’s yellow, let it mellow; when it’s brown, flush it down” to work rather well, but that can be used at your own discretion.

Recycle or sort your garbage

How is recycling connected to global warming? Not only is it good for the environment in decreasing the amount of waste going to the landfill, but recycling can also help slow global warming because less energy goes into producing whatever you just chucked in the bin. Especially when it comes to recycling paper: It takes 70-90% less energy to make recycled paper and stops people from chopping down those trees, which naturally absorb carbon dioxide.

The problem in Bangkok is that there isn’t a formal recycling system—but that doesn’t mean recycling doesn’t happen. Bluntly put, people poorer than you are sifting through your garbage, taking out newspapers, glass, plastic and cardboard and bringing it to recycling plants so they can earn a baht or two. Do them a favor and pre-sort your garbage.

But there is a nascent recycling movement in Bangkok: The Thai Environment and Community Development Association is encouraging shopping malls to launch garbage-sorting systems. And last year, a group of Japanese housewives banded together and set up a collection point for styrofoam containers outside Villa Market near Sukhumvit Soi 33. The boxes are picked up every week and recycled.

Reuse and reduce

Most of us think of cars and other fossil fuel-burning machines as the main offenders in global warming, but there’s another big culprit: garbage. Garbage here is either incinerated or dumped in a landfill. Either way, tons of greenhouse gases are released.

Plus, some of your garbage takes a freakishly long time to break down. According to some estimates, plastic bags can take up to a 1,000 years to biodegrade! Long after you and your grandchildren are dead, plastic bags, straws, disposable nappies and Twinkies will continue to fester in the dump. Are you sure you need a plastic bag with that can of soda from Family Mart?

So start simple—refuse one plastic bag a day. If you’re serious about loving the planet, start bringing your own canvas bag to the grocery store. Avoid items that are heavily packaged. Start re-using things such as plastic boxes and bottles. Even better, buy a water bottle and some Tupperware or a lunchbox.

Think green in the supermarket

The first step in the supermarket is to buy local. Flying in produce from Australia uses way more energy than goods trucked in from the provinces—and they’re more expensive, too. Stick to fresh food rather than frozen because it takes more energy to keep things that cold.

Buy organic when you can. Yeah, it’s more expensive, but organic farming methods are more Earth-friendly and result in soil that can store more carbon dioxide (therefore keeping it out of the atmosphere). In contrast, conventional farming relies on nitrogen-based fertilizers, which pollute water sources and contribute to global warming.

Finally, eat less red meat! Cows are big producers of methane because of all that grass swishing around in their multiple stomachs.

Get politically active

Once there is a government in place, start demanding more renewable sources of energy. If protest isn’t your thing, join an organization that’s good at agitation, like Greenpeace.

Plant a tree

One tree can absorb up to a ton of carbon dioxide in its lifetime. Besides, more trees might make Bangkok look prettier.

Jennifer Chen asks, has Thailand been affected by global warming?

Turning Japanese

So we might know our ebi from our unagi, but it seems there are still some etiquette faux pas we are making in our sushi restaurants. And most of these mistakes relate to what to do with those condiments. According to Candy Lim Choon Moy of fine dining restaurant Aoki, really top quality Japanese food needs very little garnishing or seasoning. So while using soy and wasabi is not unacceptable, drowning your food in them will mask the subtle flavors.

For instance, Lim says high quality sushi really shouldn’t be eaten with wasabi because it covers the freshness of the fish. But if you really can’t do without the green stuff, then just spread a little on the top of your fish and dip (don’t dunk) the bottom of your fish into the soy sauce.

Indeed, wasabi is a delicacy in itself and good quality wasabi should be taken seriously. Etiquette enthusiast and managing director of Mercury Marketing & Communications Tjin Lee says that high end wasabi should be placed on the side of the soya sauce dish, instead of blending it up into a soup with the soy as most of us do. “A Japanese chef told me you can’t appreciate the quality of good wasabi that way,” she adds.

Lee also advises that while it is okay to pick up small plates and bowls while eating, flat plates or big bowls should be kept on the table. And don’t worry about slurping your food in a Japanese restaurant—Lee assures us this is good manners in Japan and shows your appreciation for the food.

Chinese Whispers

Just because you can use chopsticks doesn’t mean you’re completely au fait with Chinese restaurant etiquette. Most of us know that leaving your chopsticks sticking out of the bowl of rice is considered to be bad luck. But using your chopsticks as a spear to stab the food is also not acceptable. Lee tells us that chopsticks should be used to pick up the food between them or on top of them, not to impale or as a fork and knife.

And whether you are avoiding carbohydrates or not, rice bowls must always be filled with a minimum of two scoops, not one. Michael Cheng, F&B operations manager for Min Jiang also warns against talking with a full mouth and slurping one’s soup—don’t mistake a Chinese for a Japanese restaurant. And be discreet when using a toothpick; cover your mouth with your free hand (no one wants to see what you’re doing behind there).

To ensure the other diners are comfortable and always hydrated, tip the teapot lid when it is empty—Lee rightly suggests this over waving madly at the waitress for top ups.

And don’t forget, Chinese restaurants are all about the communal dining experience, so be aware of your fellow diners. For example, as Lee points out, a crab only has two claws, so if you are dining with friends, it might not go down so well if you grab both the claws for yourself. According to Cheng, shaking your legs under the table is another restaurant no-no, not to mention it is pretty irritating for everyone else.

Since everyone at the table has to share the food, taking into account others’ food preferences is also important. “Guests who have a social conscience don’t always take kindly to eating endangered species, so don’t, for example order sharks’ fin. Many people do not eat sharks’ fin these days, and it is embarrassing to be left with untouched bowls,” says Lee.

Eye for Indian

Just because we eat roti prata regularly at 3am on a Saturday night doesn’t mean we’re experts in Indian dining etiquette. Indeed, most of us are oblivious to the nuances of Indian restaurant dining.

One of the greatest bones of contention is the best implement to use when eating Indian food. Executive Chef of Rang Mahal Manish Law says eating with your hands in a fine dining restaurant is an acceptable practice, but not throughout the entire meal. “Pappadums and Indian breads definitely need to be eaten with the hands, as they can’t be cut up with a knife and fork. As long as it doesn’t become too messy, it is ok to use the hands in a fine dining restaurant.” Lee takes a different view. “It’s customary to eat with your hands in a traditional Indian restaurant. But don’t eat like the natives if the natives don’t eat like natives. If it is a posh Indian restaurant, and cutlery is provided, you are probably expected to use it,” she says.

If you want to try honing your manual skills, then Law tells us that it’s always the right hand that puts the food into the mouth. “The left hand is to be kept clean for use of service or for picking up a drink or spoon or plate. Of course, it is hard to tear naan with just one hand so you can use your left hand in this case too.”
Law also gave us some tips on the best way to really enjoy Indian cuisine as it is meant to be eaten. “Diners who are not familiar with Indian food may order a table of kebabs (dry dishes),” he says. “We would recommend some curry dishes as well so that diners can enjoy the rice and breads better. Similarly, it is also not recommended to have a table of curries only. It is best to have a balance.”

10 Worst Dining Faux Pas

This may sound simple but it’s amazing how many people forget: When you are in a restaurant do not behave like you’re eating in front of the telly in your living room. Here are some serious no-no restaurant behavior that will instantly earn you the scorn of the maitre d’. So take our advice, please don’t:

• Chew with your mouth open
• Talk while chewing with your mouth open
• Rummage through every piece of food on a communal plate to find the perfect piece for yourself
• Leave your debris on the tablecloth
• Pick your nose
• Pick your ears
• Talk loudly on your handphone
• Slurp, burp, fart or make any other bodily noise
• Encroach on the table next to yours
• Make a mess at a buffet counter so the person after you is put off the food

I had a fish thrown at my head almost 10 years ago in a kitchen in Paris. As a (pretty bad) cooking student, I had things thrown at me all the time. But the waste of a perfectly good sea bass brought a particular pang to my heart: After I had trimmed the tail into an attractive “V,” basted it to a sheen and garnished it with lemon, my teacher ended up tossing the fish at my ear upon discovering I had failed to remove the scales. He missed, of course (he was a French chef and not a baseball pitcher for a reason), but I still recall that day with some degree of shame.

While red-faced, fish-flinging Frenchies are probably not in your immediate future, it’s best to be safe and cover all the bases before venturing into your own kitchen to try your luck. Here, a few tips on how to keep your fish in the pan and not on your person.

Finding it Fresh

Lucky Thailand abounds with markets where cooks can get their fish plucked straight from the ocean. Favored among cooks are the wet markets that pepper the capital. Degrees of freshness depend on the shopper’s determination—and resources. Those with a yen for fish fresh off the boat and unlimited petrol can head to Samut Sakhon province (25 miles south of Bangkok), where the Thalad Talay Thai (Thai Ocean Market) in Mahachai boasts the freshest fish around. People who still want fresh fish but lack the traveling bug can head to Thalad Gow (Old Market) on Yaowaraj Soi 23 (open 4-11am), which once served as the seafood center for all market vendors and restaurateurs and is still the earliest-opening market in town. For those who think bigger is better, there is Thalad Thai (Thai market) on Phaholyothin and Wipawadee-Rangsit roads (open 9am-noon). Cooks-to-be with cleanliness on their minds can head to Sam Yan (Rama 4 and Ratchaprarop Rds., open 9am-5pm, MRT Sam Yan) or the Emporium (622 Sukhumvit Rd, 02 269-1000), where the high quality and freshness are rivaled only by the prices.

Get Your Hands Dirty

Once you get to the market, you have to pick yourself a good one. This may be the hardest part of the task, but there are plenty out there with advice (see the box below for ours). If there is an ultimate sensei on the issue of fresh fish, he or she must surely come from Japan, where people eat the stuff raw every day. Ryoji Ishii, owner of Japanese Restaurant Erawan (B1 Erawan Bangkok, 494 Ploenchit Rd., 02-250-7890), should know: his chefs go to the royal palace to cook three or four times a month. (See the box below for his tips) The easiest fish to find alive or fresh in Bangkok? The pla krapong, or sea bass, chefs say.

No Toil or Trouble

Once you have obtained your fishy treasure, it’s time to get to work. But while restaurant chefs can happily grill, deep-fry or poach their catch of the day, most home cooks have to make do with simpler recipes and easier techniques. Mediterranean maestro Nicolas Joanny of Le Vendome (All Seasons Place, M Thai Tower, 87 Wireless Rd., 02-654-1187-8) advises oven-baking a white-fleshed fish such as snapper, flounder or sea bass with white wine, shallots, garlic or tomatoes, or for those who favor Asian flavor, baking with soy sauce, sliced ginger and spring onion. To ensure against overcooking (which is even worse than not having any fish at all), Joanny suggests baking at 350 degrees (Farenheit) for no more than 10 minutes and flaking the fish with a knife toward the end to make sure the flesh is firm. Others simply poke the fish with a finger once the flesh turns opaque; it should feel a little softer than your forearm.

A lot has been said about the opening of our new airport, but whether we like it or not, it will soon be the only one we’ve got. Seeing as there is so much speculation about it (how do I get there? What can I do there? how can I get home?), BK has provided you with this (hopefully) very useful handbook. Just don’t forget to take this issue with you on your first visit to the multi-million baht building—it’s huge and easy to get lost inside. Trust us, we did.

Getting In and Out

Whether you are going to Nong Bua Lumpoo or Switzerland, if it’s after September 28, you have to go through Suvarnabhumi. Here’s some things you should know about traveling there.

Traveling time: It takes about 45 minutes to get there from the central business district (CBD)—Silom, Sukhumvit and Siam—via the expressway, depending on traffic. Leave a little extra time for finding your way around the airport, too, as it’s positively massive. If you are going via taxi, your driver will most likely know how to get to the airport, however navigating within the grounds may be another story. Keep that in mind.

Public Transport: Arriving at the airport, you’ll be dropped off at your terminal. However, leaving the airport will be a different story. Because of a “no-traffic-policy” in front of the terminals, taxis and buses are no longer allowed to wait in long lines for you outside the arrival gates. All public road transportation leaving the airport will now be routed through the Public Transportation Center—a five-minute shuttle ride from the airport itself (see Public Transportation box). You will, however, be able to radio taxis at the Public Transportation Center to come pick you up at the terminal, for a fee.

Driving: You can hop in and out of cars in front of the terminal, but you can’t park there. The long-term parking area is about 3-4 minutes away on the Bang Na Trad side. Short-term parking can be done in a building opposite the terminal that accommodates up to 5,000 cars. AoT will initially use the same price structure as at Don Muang (one hour B25, two hours B45, up to 24 hours B250), though these prices are scheduled to go up.

There are five main access routes to the Passenger Terminal by road. From the north you can come via the expressway; northwest via Rom Klao elevated highway and King Kaew Rd.; south via Bang Na Trad highway; northeast via Lad Kra Bung (On Nut); or west via King Kaew Rd.

Passenger Hall Layout

The passenger hall has seven floors above and two stories below ground. The basement stories will eventually be taken up by the Airport Link (see Public Transportation Box) and as such will not be opened until late 2007 at earliest.

• Basement: Baggage conveyor belts
• 1/F, The Bus Lobby: Buses to the Public Transportation Center and medical centers
• 2/F, Arrival Hall: For both international and domestic flights
• 3/F: Lounges, shops, restaurants and service centers.
• 4/F, Departure Hall: Airline check in counters, customs control, government offices, airport information center, shops, restaurants and departure passenger services
• 5/F: The offices of THAI and Star Alliance airlines
• 6/F: “Fine” dining floor
• 7/F: Observation Deck

Check In, Chickens

The gigantic check-in terminal is nearly 100% glass and lets in tons of light, so bring a pair of shades. The islands are named alphabetically with the first three for domestic flights and the other seven for international. Each island has two rows of check in counters and there are another 100 e-check in machines for passengers with no luggage going under the plane.

Considering the size of the terminal, knowing where your airline check in counter is before you arrive is a good idea—this can mean all the difference if you are running late. Don’t bother calling the Suvarnabhumi Call Center (02-132-1888) as it’s always busy or there’s no answer. Contact your air carrier directly.

After you check in, and before you step through the line of passport control, check which gate you will board. Otherwise, you might have to walk for miles once you get through customs. When BK took a tour of the airport, we experimented with walking time and it took a full 30 minutes going from check in point to the first concourse. Of course, this didn’t include window-shopping and ciggy break, so keep that in mind, too.

Custom-ary Law

Remember those unpleasant people queuing at customs with faces that look like they haven’t been to the toilet for years? Well, hopefully at Suvarnabhumi, we’ll all feel like those VIP’s whizzing past the line for a private passport check. Seventy-two counters are set up for departing passengers and 130 for arrival. 1,380 immigration officers have been furiously trained and are ready to be deployed at those booths. With any luck (fingers crossed), long lines should be a much more rare occurrence...as will those faces.

Safety First

Despite the rumor that permanent approval from the International Civil Aviation Organization (ICAO) has been granted until its official opening, the AoT has set up a very tight security system. Passengers having flown through the USA will be familiar with it; the rest of us might feel a bit uncomfortable.

Before you even enter the terminal, you will have to go through a metal detector and let the security people search your bags. Every checked piece of luggage will be x-rayed. The threat of a gel-bomb still haunts AoT officers; so don’t try bringing gel materials in your carry-on luggage. This seemed a bit harsh, so BK asked, “what if we need to apply some gel on our eczema every hour on a 12-hour flight? Can we still carry that on board?” The answer was “no,” so it looks like your are either going to scratch it all the way or sit there and tum jai.

After checking in, all passengers proceed to other side of the terminal. Here, there is another security check, where you will be politely asked to remove your jacket, empty your pockets into the basket (similar to at Don Muang), and step through the metal detector (again). If you’re lucky enough to cause a beeeep, you win a little intimate body search by a security lady.

It’s not over yet! Once you walk down closer to the actual boarding gates, you reach another row of Mr. and Ms. Wizards with their magic wands to check you body again. All in all, you better start going to the gym to prepare for all the body searches you are in store for at the new airport.

If a terrorist threat does happen to arise, a bomb squad is on hand and armed security guards roam the premises continuously. In this unfortunate situation, a useful tip from an insider who doesn’t want to be named told BK, “Leave the area right away. Don’t even think of doing traditional Thai moong (rubber necking).”

Food Time!

The Suvarnabhumi passenger terminal is divided into two main sections: Landside and Airside. Ignoring for a moment all the official business of customs, security and getting on and off the plane, the Landside is where all the stuff you can do before you get through security is located (mostly eating), while the Airside is where all the stuff you can do after security is located (shopping and other activities).

Though the airport is scheduled to open in less than a month, many well-known eateries rumored to have branches at Suvarnabhumi are reluctant to say whether they will “officially” be there. Unofficially, here’s what some of the eating options will be on the Landside.

The most economical choice will be on the ground floor, where the Magic Point Food Court offers various types of Thai food priced B25-B80 per dish. Most of the restaurants, though, will be located on the third floor, including a Yamazaki-type bakery called Bakery Chic, Black Canyon and Starbucks coffee shops, Lee Café and Luis’ Tavern. The Tate Café is one of the new faces in the airport, using the name and concept of the Tate Modern Gallery of Art in England. The fare will be international, offering French baked goods, Sukhothai fried noodles and deep-fried chicken wings from Manila. Prices will range from B75-175 per dish. The pricier eating options are located on the sixth floor, which is the “fine dining” sector, however what dining outlets will be there is still undetermined.

If you need a quick “do” while you are waiting for a flight or a friend to arrive, head to Toni & Guy Essensuals on the third floor. This is the very first branch of the stylish hair salon operating in an airport. Expect the same high standard of cutting, setting, dying and coloring services (B250-1,500) in addition to a nail spa.

For those in desperate need during business hours only, the Landside also features a Medical Center on the Ground Floor, open 8am-5pm (24-hour Medical Centers are located on Airside at Concourses A and G).

Money to Burn

After going through customs and security, you arrive at the Airside of the terminal building, which is divided into seven concourses, named A through G. Concourses A and B are designated for domestic passengers, while D through G are international. At the head of these concourses is an intersecting area called the Airside Center, which is kind of like a four-story mall of shops, airline offices, lounges and entertainment plazas.

Level one of Airside Center is the services area, which will mainly be dedicated to airport staff. Level two is the arrival services area. Dedicated to passengers arriving, some after a long flight, the shops on this level are laid out with a “walk-through” concept. Levels three and four are dedicated to departure services—this is where most of the shopping and entertainment action will be located. Though it’s still largely under construction at the moment, they are planning big things here, including a business center, bars, restaurants, game rooms, salons, shower rooms and even a dentist and fitness center. Here are some of the other planned highlights.

While it’s confirmed that there will be a movie theater on the second floor in the transit passenger lounge, no film providers (SF, EGV, etc.) have stepped forward to claim it. By the time Suvarnabhumi is open, with luck, passengers will have something to watch other than UBC.

A spa being built on the second floor is rumored to be run by Sareerarom—yes, the same as the one on Thonglor.

An 80-room hotel called The Miracle by Louis’ Tavern Day Room will be located inside the passenger hall on the third floor. There, you can take a rest from the long haul flight before you hop off to another continent. Room rates are not yet finalized, but the minimum rental is four hours.

OK, so you have a couple hours to kill but you don’t want to get a room. A Suvarnabhumi insider tipped us for the best place to catch a quick cat nap: a comfort zone on the transit deck on the second floor. There, some unmarked seats are available in the dimmed light for a quick 40 winks.

Shopping outlets will abound in the Airside Center, offering everything from international brands to duty free items to OTOP products. Jim Thompson has confirmed that it will run a branch of its outlet at the airport. DHC, the Japanese cosmetic brand, will open its very first airport branch in Asia in the domestic terminal area. In addition, Volare, a sister branch of Zenotti, is planning to set up shop in concourse D next to the duty free pick up counter. Don’t lose face to those farang!

An Affordable Airport?

Luckily, the management of Suvarnabhumi has realized that the price of food and drink at Don Muang is ridiculously overpriced, and they have actually made an effort to tone things down a bit. As of now, airport management has stated that all food and drink after customs (Airside) will not exceed 25% over the product’s normal price. Along the same lines, King Power and Thai Commercial Bank have joined forces to offer a Suvarnabhumi Cash Card, coming in two denominations: B50,000 and B3,000. The 50K card gets you a 10% bonus and free limousine service from your place to the airport four times a year. You also get a 5-20% discount from King Power shops both at Suvarnabhumi and throughout Thailand. That may not sound like much but hey, you’re gonna need it—airport taxes are going up in February.

Now you can create wearable masterpieces for yourself and your friends using simple materials available at bead stores. Once you’ve conquered this glitzy ring, try your talents on a pair of earrings or a bauble for your phone.

What do I need?

1. Sewing pins with flat heads.

2. Beads, crystals, pearls or whatever else your little heart desires. Make sure they all have holes smaller than the heads on your pins.

3. Needlenose pliers and light wire cutters, or pliers with a built-in wire cutting blade.

4. A customizable silver ring (available at bead stores).

Now what?

Step 1. Thread your first bead onto a pin and use the wire cutters to trim the excess.

Step 2. Using your pliers, twist the wire at a 90-degree angle.

Step 3. Roll the pin in—it should make a small hook. Repeat the process for each bead you want to use.

Step 4. Hook each pin to a hole on the ring and arrange it however you like, using your pliers to close the hooks once you’re satisfied. We started with a lot of small seed beads and crystals, added a few pearls, and then finished it off with more small beads.

Step 5. Congratulations! You now have a completely unique, DIY ring. Play around with this model, using new materials and pieces in varying sizes to create different looks.

Forget Atkins, these days everyone is talking about G.I. when it comes to dieting. Rating a food’s glycemic index is the new way in which people are trying to burn calories and maintain a healthier lifestyle. Culinary master Emmanuel Stroobant of Saint Pierre and new delicatessen, Archangel, prepared me two weeks’ worth of low G.I. foods to find out whether this latest health regime really works.

Day One

Breakfast: Two hard boiled eggs.
Lunch: Carrot soup; salad of beef pastrami with tomato, rocket and vinaigrette.
Afternoon: Roast beef sandwich with boiled egg, tomato, rocket and rye bread.
Dinner: Braised veal cheek, one wedge of cheese.

All the food looks delicious—l find it hard to believe that this is really what they call a diet! Terrines, a cheese platter and rye bread are all part of the menu. I started by hoeing into it with gusto, my brain telling me that as this was all I could eat all day, that I should eat as much as I could. But I quickly realized one of the most fundamental things about the G.I. diet—the food is hearty and filling. Lots of items end up as leftovers which I pick at throughout the next few days.

Day Two

Breakfast: Sugarless strawberry jam with rye toast.
Lunch: Rocket and tomato salad; sandwich with rye bread, ham, zucchini, tomato and hard boiled egg.
Dinner: Spaghetti bolognaise.

I’m still excited by the items such as cheese and a seafood terrine from yesterday but here’s the problem—I just can’t seem to find room to fit them in. In fact, I have no stomach space to snack at all.

Day Three

Breakfast: Two hardboiled eggs; one raw tomato.
Lunch: Goats cheese, rocket and pear salad; rye sandwich with pink salmon, tomato and rocket.
Snack: Parmesan with balsamic vinegar and olive oil.
Dinner: Rack of roast lamb with baked cauliflower, onions and cheese.

Apart from a (very) slight twinge of hunger in the afternoon, I am feeling fully satisfied. Although it was a bit of a struggle to resist the chocolates someone brought into the office, I feel physically satisfied throughout the day. In fact, if someone would make me roast lamb like that every day I would never need to leave this diet.

Day Six

Cheat day. Chef Stroobant thinks I’m entitled to have a day of indulgence and I agree. I plan to eat a couple of chocolates and enjoy a big bowl of pasta. Yum yum.

Day Seven

Brunch: Sausages; scrambled eggs; pancetta; short black coffee.
Dinner: Raw tomatoes and two wedges of cheese; chicken fricasse; two glasses of red wine.

Cheat day was a big mistake. It killed my resolve and made it so much harder to go back on to the diet as I lost momentum and motivation. Suddenly I am missing the three major things that I can’t eat—potatoes, chocolates and large quantities of pasta. A particularly bad mistake was agreeing to go out to dinner with friends and watch them eat—it made my beautiful dinner seem so much less appealing and just full of holes—holes in the shape of all the foods I couldn’t eat. The only good thing is that by being good every other day, I have lost one full kilogram in a week.

Day Ten

Breakfast: Two slices wholewheat toast with sugar-free blackberry jam.
Lunch: Sliced fish bee hoon noodle soup (not from Archangel).
Dinner: One slice wholewheat toast with sugar-free blackberry jam.

The best thing about this diet is that it makes living a healthier lifestyle much easier in general. Knowing that I have been putting the effort into eating healthily drove me out of bed and into an aerobics class at 6:15am. And it helped me shed almost another kilo since my last weight check.

Day Thirteen

Breakfast: One and a half sausages.
Lunch: Salad of tuna, broccoli, white beans, French beans and sweet corn (not from Archangel).
Dinner: Slow-cooked duck leg.

Last day on the diet and I can see the changes. My appetite is much smaller now; I physically can’t eat as much as my greedy brain wants to. I’ve started to really see that this diet is achievable on my own, and one that I could stick to without too many feelings of loss. And best of all, I’ve lost another half a kilo in the last couple of days.

Our Verdict

The G.I. diet seems a logical and healthy compromise between what we know about a healthy food intake (less fats and sugars) and the Atkins diet (no carbohydrates). Because it doesn’t limit dieters to or exclude any particular food group, I wasn’t losing out on any essential proteins or vitamins. But most importantly, it seems like a sustainable diet—the food was delicious and filling and even with its restrictions, the diet left me with a wide range of choices for each meal. For a healthier, more balanced diet that one can stick to long-term, this seems like a good option.

Is this a proper diet?