Marisa Marchitelli

As mid-November settles over Bangkok, the city hums with that familiar mix of festive anticipation and end-of-year energy. This week, the spotlight falls on bold debuts and spirited seasonal flavours. Toma Y Toma brings Latin warmth to Sukhumvit 22 with refined cocktails and frozen slushies; Rossini’s at Sheraton Grande Sukhumvit celebrates Bangkok’s iconic street dishes with an elevated Sunday brunch on 16 November; Sindhorn Midtown ushers in the festive mood with afternoon tea, golden cocktails and Korean seafood; KAYAKI arrives at Central Embassy with premium Japanese grilled fish; and Sala Lakorn unveils a grand new dinner-theatre experience on the river. Here’s what’s cooking in Bangkok this week:

Bangkok’s bread scene has come a long way. Once content with soft white slices and convenience-store toasties, the city now kneads, ferments and bakes like never before. A new generation of bakers is obsessing over hydration ratios, natural starters and long fermentations, while chefs are curing their own meats, whipping house-made butters and layering locally sourced pickles, jams and sauces. The result? Sandwiches with substance – where every bite tells a story of craft, patience and a little culinary ego. From the smokey pastrami on rye at Larder to Bartel’s cult sourdough melts, from Sarnies’ heritage-style sandwiches to the butter-dripping creations at Beyond Bread, Bangkok has quietly become a city of sandwich artists. These aren’t afterthoughts on a brunch menu anymore – they’re the main event. Whether you like them simple, stacked, or smothered, these are the spots raising the bar, one perfectly stacked sandwich at a time.

Looking 10 years ahead, Phuket could be Asia’s Monaco or St Tropez – a hub of yachting and sophisticated lifestyle, but with its own cultural heartbeat. Marina promenades could one day host art fairs, culinary festivals and regattas that attract a new wave of high-value travellers. If the island has long been known for its beaches, its next chapter could be written by the sea. This future is being mapped on Phuket’s east coast, where one of Thailand’s last deep-water marina sites has just been made available. The 138,000-square-metre property on Sapam Bay has the potential to host up to 200 yacht berths, including mega-yachts, alongside a mixed-use village of residences, retail and leisure facilities. It’s the kind of project that could shift the island’s economic horizon and strengthen Thailand’s ambition to become the ‘Boating Capital of Asia’.

Northern Thailand’s drinks scene is in full bloom. Head to Chiang Mai and you can sip locally-made rice and sugarcane spirits, farm-to-bottle gins, rhums (made with sugarcane juice) and even sparkling mead. Head into the mountains for hop-driven IPAs poured straight from the tanks.  But consumption aside, there’s a craftsmanship here that’s worth discovering, and thankfully Chiang Mai’s best distilleries and breweries are now opening their doors so you can take a peek and a sip inside.  Tour copper stills and fermentation tanks. Taste experimental sour beers with burgers in a mountain taproom. Climb into a hidden tasting room overlooking Chiang Dao’s wildlife sanctuary. Or simply sit down in a bar, order a highball and sip on spirits made just a few kilometers away. Each stop on this list offers a window into Thailand’s forever evolving drinking culture – and with the country’s recent decision to scrap the afternoon alcohol ban (almost, at least), you can raise a glass whenever the mood strikes.

In Thailand, if the kitchen is the heart of the home, the street is its theatre. We all know the scene: sparking woks, clouds of fragrant smoke, and vendors cooking in plain sight. But now, a new wave of restaurants in the country’s north is taking that raw, theatrical spirit and channelling it into fine dining. And if the street stall is the theatre, these new spots are the opera houses – sleek, intimate stages where the open kitchen is the main event. What ties them together is a devotion to fire, fermentation and fiercely local ingredients. Forget imported luxuries; Chiang Mai’s top chefs are championing foraged herbs, freshwater fish and indigenous grains, using modern techniques that are still deeply respectful of their heritage. The result is inventive, grounded and completely thrilling. Ready for a front-row seat? Here are the essential restaurants in Chiang Mai – and beyond – leading the culinary charge.

Thai kitchens don’t whisper, they roar: garlic sizzles, chilies pound, woks clang. And always in the background, jasmine rice steams quietly in the corner, filling the air with a soft, pandan-like perfume. For Thais, that fragrance means home. For me, that scent is steeped in nostalgia. As a child, when my head barely reached the countertop, I would watch my mother lift the lid of the rice pot, a cloud of steam rising to veil her face. Later, when the rice cooker gave its telltale ‘pop,’ my role was clear: to fluff the rice quickly, separating each grain before closing the pot again to trap its warmth and perfume. Even now, that small but important duty remains mine. That daily ritual revolves around what the world knows as jasmine rice. But its true name and official designation is Khao Hom Mali, Thailand’s most celebrated grain. First discovered in the Northeast in 1945, it is protected under Thailand’s Geographical Indication (GI) certification and can only be grown in Thai soil. The most prized fields lie in the Thung Kula Ronghai basin of Isan, where once-barren saline plains have, over generations, been transformed into fertile paddies. Here, the extremes of hot days, cool nights, and mineral-rich soil coax out the rice’s signature qualities: a floral aroma, delicate sweetness, and a soft, fluffy texture when cooked. Harvested just once a year in late autumn, these grains are recognized globally as the finest fragrant rice in the world. Photograph: TAT More than just

Forget the fuss over Michelin stars – khai jiao, the Thai omelette, has always been the people’s champion. Crispy, fluffy, sometimes stuffed with crab, sometimes nothing more than eggs and oil. It’s the dish that works at any hour of the day.  When Jay Fai’s Michelin-starred crab omelette made headlines for costing more than most people’s weekly shop, it sparked a nationwide debate: how much should an omelette really cost? The truth is, khai jiao has always been gloriously democratic. It can be a crisp-edged street snack, a lush crab-laden treat or even dressed up with herbs, flowers or tea leaves. Technique makes all the difference – timing, heat control and respect for ingredients – transforming something so simple into something unforgettable. And while the high-priced versions grab headlines, some of the most satisfying omelettes are still found at humble prices. From minced pork comfort-food classics to inventive riffs with unexpected toppings, forget Bangkok and try out our list of the top omelettes in Chiang Mai instead, ranging from B100 classics to near-thousand baht masterpieces. 

Chiang Mai may be laid-back by day, but after dark the city reveals a more mysterious side. Tucked behind unmarked doors, winding alleys and quiet staircases are some of the city’s most intriguing watering holes – places where the cocktails are serious, the lights are low and finding the entrance will require a bit of detective work. From speakeasy-style lounges with live jazz to minimalist hideaways in heritage buildings, these hidden bars are where Chiang Mai’s creative energy and nightlife scene quietly thrive. You won’t find big signs or flashing lights – these spots may appear on Google Maps, but good luck finding your way in. If you don’t know the secret, you could be pushing bookshelves or following mysterious red lanterns like moths to a flame. We’ll give you a hint, but it’s the whisper of music down an otherwise empty alley that will be your beacon call.  Once you eventually find your way inside, cocktails laden with the best liquor available to man are to be found – from rare international reserves to our favourite locally distilled spirit, Sonklin, from Choeng Doi Distillery just up the road. With a bit of planning (and some comfortable shoes), it’s entirely possible to turn these tucked-away gems into a weekend-long bar crawl – or even squeeze into one night if you’re feeling brave. Instead, we’d opt for a relaxed weekend of shaken drinks, sultry jazz and mysterious discoveries made by candlelight.

High in the hills of northern Thailand, a quiet, yet unexpected cheese renaissance is taking shape. With a growing interest in cheese, mostly imported from Europe, a new generation of Thai and expat artisans are trying their hand at crafting wheels, wedges and washed rinds right here in Chiang Mai – with results that rival their European counterparts.  Using raw local milk, time-honored techniques and a fearless sense of experimentation, a surprising number of cheesemakers are popping up across the north. Leading the way is Jartisann, a micro-creamery where each cheese is composed with instinct, artistry and a sense of place. While their creativity stands out, makers like DoFann, Dacheeso and Adirak are also redefining the possibilities for Thai cheese – sometimes rustic, sometimes refined, always rooted in place. The revolution may be small, but it’s bold, local and ready to be tasted!

If there’s a single dish that is the icon of Northern Thai cuisine, it’s khao soi – a fragrant, curry-laden bowl of rich coconut broth, silky egg noodles and finished with crispy golden strands of those very same noodles deep fried on top.  Yet, for all its deep ties to Chiang Mai, khao soi is something of an outlier in Lanna cuisine. Unlike most northern Thai dishes, which lean toward herbaceous, smokey and coconut-free flavours, khao soi bursts with over thirty bold spices, creamy stewed meats and curiously Chinese-Muslim and Indian influences. So how did this peculiar dish become the unofficial ambassador of northern Thai fare? Well, it is said to have arrived in Thailand via Yunnanese and Muslim traders on the Silk Road way back in the 13th century. And while Chiang Mai remains the heartland of khao soi, Bangkok has been steadily catching up, with top-tier Chiang Mai transplants popping up across the capital as the love for this food cascades over the country (with one of our featured listings recently winning big at Grab’s 2025 Thumbs Up Award). Here’s a roundup of the ten best places to eat khao soi – from legendary roadside stalls to modern interpretations in both Chiang Mai and the capital. And, for a bit of good measure, we’ve also thrown in a few expert-approved cooking schools where you can master the dish yourself. Let the slurping begin!

Anantara Riverside Bangkok Resort unveils Sala Lakorn, an immersive new dinner-theatre experience set along the Chao Phraya River, where contemporary Thai performance meets an abundant international buffet. Each evening, guests are transported through ‘The Eternal Siam’, a five-act production choreographed by Silpathorn Award-winning artist Kru Nai – Manop Meejamrat, blending modern dance, operatic vocals and cultural symbolism. From the River Goddess to a reimagined Nang Yai shadow-puppet sequence and a dazzling homage to the Royal Barge Procession, the show traces Siam’s heritage across eras. Alongside the performance, the buffet features premium seafood, Thai signatures, live cooking stations spanning Chinatown, Japanese and Indian selections and a vibrant dessert spread of Thai classics and international favourites. With nightly shows and riverfront ambience, Sala Lakorn introduces a grand new way to experience Thailand’s cultural and culinary heritage in one setting. Dinner show package from B2,900. Reserve via riversidedining@anantara.com or +66 2431 9486. Sala Lakorn, Anantara Riverside Bangkok Resort, daily 6pm-10pm

Sindhorn Midtown Hotel Bangkok leans fully into end-of-year indulgence with three limited-time offerings running through November and December. At Sip & Co. and The Lobby Lounge, the festive afternoon tea delivers a cheerful spread of cranberry-orange scones, yule log cake, raspberry and white chocolate mousse, Christmas-spiced macarons and gold-dusted fruit tarts, alongside savouries such as smoked salmon with honey mustard cream cheese, turkey and cranberry pinwheels, truffle egg salad tartlets and brie crostini with fig and honey – all served with two premium Araksa teas. Over at ANJU Korean Rooftop Restaurant & Bar, the hotel introduces two festive specials: The Golden Journey, a trio of holiday-themed cocktails shimmering with warm golden tones and the Korean Seafood Festival, featuring a generous platter of hamachi, crispy crab gimbap, Korean oyster soft tofu, prawn pancake, salmon dong and spicy calamari stone-pot rice. Whether you’re after a cosy afternoon, a golden-hued toast or bold Korean coastal flavours, Sindhorn Midtown has something to match the season. Festive Afternoon Tea starts at B1,299 for two. Korean seafood platter B1,190. Reserve via 02 796 8870 or @sindhornmidtown. Sindhorn Midtown Hotel Bangkok: Sip & Co. and The Lobby Lounge, 1pm–5pm; ANJU Rooftop, 5pm–2am

Sheraton Grande Sukhumvit’s acclaimed Sunday Brunch series continues this November with a highlight for Thai food lovers: ‘Bangkok Street Chronicles: The True Taste of Thailand’, served exclusively on 16 November. For one day only, Rossini’s and The Living Room reimagine classics through premium ingredients and meticulous technique. Expect phad Thai goong, a lively som tum station and beautifully plated Hainanese chicken rice, each dish capturing the pulse of Bangkok’s street food culture while translating it into an elegant dining-room experience. Part of the hotel’s month-long themed brunch journey, this edition blends nostalgia with luxury, delivering the familiar flavours that Bangkokites love. Sunday brunch starts at B2,690. Reserve via 02 649 8888 or BKKLC-Dining@marriott.com. Rossini’s & The Living Room, Sheraton Grande Sukhumvit, 12pm-3pm

After its first Sukhumvit 49 branch became one of 2025’s most sought-after reservations, KAYAKI now lands at Central Embassy with a new space dedicated to the art of yakizakana – Japanese grilled fish elevated through premium sourcing and precise technique. The restaurant honours the Japanese belief that simplicity reveals depth, grilling sashimi-grade fish to a tender, medium-rare centre with crisp skin and clean, focused flavour. At the new branch, diners can sit at one of three counter bars to watch chefs work over the grill, or settle into the airy dining room and terrace overlooking the city. To mark the opening, KAYAKI introduces ‘Tenkai: The Art of Seven Bites’, a tasting set that moves from Chutoro with fresh leeks to omakase-grade Hotate, followed by Shade of Toro – three cuts of tuna skewered and brushed with house sauce – plus salmon, unagi, aka ebi and a final, fragrant charcoal-kissed tamago. With exclusive dishes available only at this location and its focus on wellness-minded dining, KAYAKI brings a refined yet accessible expression of Japanese grilled seafood to the heart of the city. Tasting set B1,290. Reserve via @kayaki.thailand. KAYAKI, Central Embassy 5/F, daily 11am–10pm

Sarnies Group completes its Sukhumvit 22 takeover with Toma Y Toma, a new Latin-inspired cocktail bar tucked between Sarnies Cantina and Carito’s that channels big flavour, bold colour and effortless good vibes. The bar programme, designed by the team from F*nkytown, puts a playful spin on classics: signatures include Guayabazo sour, a plum-and-guava pisco sour with punchy brightness, and the Som-sa Daiquiri, a floral citrus riff that feels made for Bangkok nights. Summer energy runs through the frozen drinks too – especially maracuya colada, a passionfruit, mango, pineapple and coconut slushie served by the glass or jug. Bites are built for sharing, from chicken crisps with tomato salsa to tigre mussel croquetas packed with New Zealand mussel mousse and tiger prawns plus grilled beef in a coffee rub with chimichurri and smoked sea salt. To celebrate its opening the bar is running a cheeky dice-roll promotion until 31 December: roll a five when the bill arrives and your whole night is covered. One roll, one table, infinite bragging rights. Cocktails from B270. Reserve via 095 370 7699 or @tomaytoma.bar. Toma Y Toma, Sukhumvit 22, Wed-Sun 5pm-midnight

What is it: The American dining juggernaut has finally landed in Bangkok, bringing its trademark mix of oversized portions, glossy interiors and menu pages that read like a novel. While it’s best known for mile-high desserts, they also turn out some seriously satisfying sandwiches – hearty, nostalgic and built to feed a crowd. Why we love it: It’s unapologetically American, from buttery brioche and crisp bacon to mountains of fries on the side. The lineup runs from Renee’s special (a half sandwich and soup combo) to Cuban sandwich layered with slow-roasted pork, ham, Swiss cheese, pickles and mustard. Everything feels nostalgic yet over-the-top in the best way. Time Out tip: Go for club sandwich – a textbook-perfect stack of turkey, bacon, lettuce and tomato on toasted white bread. It’s crisp, balanced and deeply satisfying in its simplicity – a classic. The Cheesecake Factory. Sandwiches from B550. CentralWorld, Pathum Wan. 10am-10pm.

What is it: A newcomer with plenty of swagger, Burnt lives up to its name by celebrating everything seared, charred and smoky. It’s a sandwich shop for people who like their flavours bold – a mix of steakhouse indulgence and comfort-food warmth, built on sturdy, house-toasted bread that can handle the load. Why we love it: Every sandwich feels like a meal in itself, layered with slow-cooked meats, melty cheese and spicy house sauces. Frank’s flank stars premium flank steak sauteed with spinach and mushrooms, finished with melted cheese, secret sauce and house pickles – juicy, messy and deeply satisfying. Sandwiches can be built on your choice of brioche, focaccia or rye sourdough. Time Out tip: Go straight for duck leg pesto – 36-hour confit duck leg with chestnut pesto, melted mozzarella and crispy pickled radish. It’s rich, aromatic and perfectly balanced between smokey, nutty and sharp, and is best experienced on focaccia.  Burnt Bangkok. Sandwiches from B249. Ekkamai, Watthana. 9am-6pm.

What is it: One of Bangkok’s most established Italian bakeries and delis, Antico Fornaio has been feeding the city’s love of bread long before sourdough became a trend. The name means ‘old bakery’ in Italian and that’s exactly the vibe – rustic, reliable and rooted in tradition. Every focaccia is baked fresh, filled generously and pressed just enough to crisp the edges without losing that pillowy interior. Why we love it: The menu reads like a tour of Italy – Bolognese with mortadella, Taleggio and pistachio paste; Piemon­tese with truffle mascarpone cream; Parma with ham, basil pesto and tomato. Each one tastes distinct, but all share the same buttery, olive-oil-glossed bread that defines Antico style.  Time Out tip: Go for brisket focaccia warm from the oven – onion cream melts into the bread and fall-apart beef, finished with dijon and mushrooms. Antico Fornaio. Sandwiches from B180. Sukhumvit, Watthana. 7am-7pm.

What is it: A Scandinavian-inspired bakery and cafe that’s all about sourdough, Bartel’s has grown from a small Sukhumvit spot into a sandwich empire, with branches across Bangkok – including Thonglor, Asoke and its spacious flagship in Sathorn. The Sathorn location is a stunner: airy, light-filled and anchored by a lively baking counter where you can watch loaves rise, brown and cool throughout the day. Why we love it: Bartel’s puts bread at the heart of everything. Each loaf ferments for up to 48 hours, giving it that tangy crust and soft interior that define a proper sourdough. The sandwiches range from classic roast chicken or smoked salmon to more inventive combinations layered with seasonal produce and house-made sauces. Everything feels wholesome yet indulgent, with vegan and vegetarian options just as satisfying. Time Out tip: Go for grilled onion soup sandwich – molten mozzarella, sweet onion chutney and Parmesan pressed between crisp sourdough – and add bacon for that perfect smokey contrast.  Bartel’s. Sandwiches from B280. Sathorn, Silom. 7am-5pm.

What is it: The newest opening from Chef Chalee Kader, Downtown by Fran’s is a city-smart spin-off of his much-loved Fran’s Brunch and Greens. Set on the ground floor of Dusit Central Park, this sleek all-day spot brings artisanal sandwiches and house-made breads to the heart of the business district – fast, flavour-packed and perfectly timed for the weekday crowd. Why we love it: Chef Chalee’s latest project is all about good bread, done right. Everything is baked in-house – sourdough, focaccia, baguette and brioche – then stacked with premium fillings that balance richness and restraint. Highlights include roast beef focaccia sandwich, tuna melt and smoked eel on brioche with pickled radish. Time Out tip: Go for smoked eel on brioche – a buttery, smoky, umami-hit that’s unlike anything else in the city. Downtown by Fran’s. Sandwiches from B220. Dusit Central Park, Bang Rak. 8am-10pm.  

What is it: A French-style bakery cafe that’s become a favourite for its golden-crusted loaves and indulgent grilled sandwiches. Beyond Bread bakes fresh each morning, turning its baguettes, sourdough, ciabatta and country bread into melts that balance richness and restraint. With multiple outposts across the city, it’s a go-to for anyone who believes great bread deserves great cheese. Why we love it: Each sandwich hits that perfect sweet spot between crisp and gooey. Deli melt brings smokey depth, Parisien layers ham and cheese the classic French way and don’t miss baguette ham and cheese – a timeless combination done with buttery precision. It’s comfort food with a touch of finesse. Time Out tip: Truffiere is the standout – molten cheese, truffle aroma and perfectly toasted sourdough. It’s the kind of sandwich that demands your full attention. Beyond Bread. Sandwiches from B200. Sukhumvit, Watthana. 7am-7pm.

What is it: Larder BKK is an artisanal bakery-charcuterie-deli where bread, house-cured meats and sandwiches meet minimalist Polish-inspired design. It’s a bright, two-storey space that’s equal parts cafe, bakery-lab and deli-counter – perfect for sandwich lovers who care about crust as much as filling.  Why we love it: Everything here feels personal – from the slow-fermented rye and focaccia to the fillings that hit that perfect savoury note. Tuna 3000 with hard-boiled egg and tartar sauce is a cult favourite, while shokupan hot pastrami with sauerkraut and mustard channels classic deli nostalgia. Other standouts include croque khun poo ying (a playful Thai-take on croque madame) and Polish sandwich 3.0 with smoked ham and egg.  Time Out tip: Roast beef on sourdough with dijon, egg and smoked paprika is a lunchtime essential – rich, peppery perfection.  Larder BKK. Sandwiches from B190. Sukhumvit, Watthana. 7am-5pm.

Get ready to pop the bubbly – Thailand just turned its New Year break into a full-blown five-day celebration. The Cabinet has officially approved an extended national holiday running from December 31 to January 4, giving the country one more day to travel, feast and welcome 2026 in style. Prime Minister Anutin Charnvirakul confirmed the move this week, saying it’s designed to ‘stimulate local tourism and strengthen family ties’. The extra day marks a strategic push to spread holiday spending across the nation and keep the good vibes rolling long after the fireworks fade. More time to play Tourism officials are already cheering. The Tourism Authority of Thailand (TAT) predicts the longer holiday will inject tens of billions of baht into the economy, with hotels, restaurants and transport operators all set to benefit. The timing couldn’t be better: December and January are Thailand’s high season, when the weather is cool, the beaches are glowing and everyone’s in the mood to move. ‘Every extra public holiday has a multiplier effect,’ said a TAT spokesperson. ‘It’s not just about tourism – it’s about reconnecting, recharging and rediscovering Thailand.’ From the mountains of Chiang Mai to the sands of Koh Lanta, travel searches have already spiked. Bangkokians are booking beach villas, while boutique hotels in the north are rolling out festive brunch menus and live-music nights. Airlines are adding domestic routes, and train tickets are selling fast. Expect traffic jams on major

Thailand’s drinking rules just got a whole lot stricter – and this time, it’s not just bar owners in the firing line. A new amendment to the Alcoholic Beverage Control Act, effective 8 November, makes it illegal for individuals to drink or be served alcohol during restricted hours or in unauthorised places. In other words, it’s no longer enough to buy your beer before the cut-off – if you’re still sipping once the clock strikes, you could face a fine of up to B10,000. The law maintains Thailand’s long-standing booze-free windows – 2pm to 5pm, and again after midnight for most venues – but extends responsibility directly to consumers. It’s the first time drinkers themselves have been made liable under national law. Officials say the goal is to promote ‘social order and safety’, yet the announcement has sent shockwaves through the country’s nightlife and tourism industries, both still recovering from pandemic-era slowdowns. Bar owners and tour operators warn the measure could confuse travellers and dampen Thailand’s famously lively drinking culture. So what actually counts as breaking the law? Under the new rule, both drinking and being served alcohol during prohibited hours are offences. Even if you bought your drink at 1.59pm, taking a sip at 2.05pm could technically land you in trouble. The law applies nationwide – from Bangkok rooftop bars to Chiang Mai cafes and Phuket beach clubs – though licensed venues such as hotels, airports and designated tourist zones are exempt. Dr

UNESCO has just added Songkhla and Nan to its global Creative Cities Network, putting Thailand’s southern spice and northern crafts on the world stage. The new designations celebrate how local culture can drive creativity, sustainability and community pride – and they’re a big win for both cities’ creative economies. Songkhla: the south’s kitchen of ideas Down by the lake, Songkhla has long been a crossroads of Thai, Chinese and Malay culture – and its food tells that story beautifully. From fragrant curries and seafood markets to the traditional snacks found in the city’s historic quarter, Songkhla is a living cookbook of southern flavours. Now officially a City of Gastronomy, it joins Phuket and Phetchaburi as a culinary capital recognised by UNESCO. The title gives a global platform to the city’s chefs, fisherfolk and food producers and helps preserve the age-old recipes that define the region’s identity. Nan: art in the air Surrounded by lush mountains and centuries of tradition, Nan is redefining northern Thai crafts. The province is known for its temple murals, silver filigree, delicate woven textiles and wood carving – all of which reflect a deep sense of place. As a new City of Crafts and Folk Art, Nan is set to develop creative tourism projects and cultural exchanges that support artisans and keep local skills alive. Officials say the focus will be on linking village-level craftsmanship with contemporary design to attract younger makers and global attention. A growin

ระหว่างการเก็บตัวนางงาม ก่อนรอบไฟนอลของการประกวด Miss Universe ครั้งที่ 74 ซึ่งจะจัดขึ้นในวันที่ 21 พฤศจิกายนนี้ ที่กรุงเทพฯ  จู่ๆ ก็มีเหตุการณ์สุดช็อกเมื่อผู้เข้าประกวดหลายสิบคนพร้อมใจกันเดินออกจากห้องประชุมแบบไม่หันหลังกลับ หลังเกิดการปะทะเดือดต่อหน้าผู้เข้าแข่งขันกับ ณวัฒน์ อิสรไกรศีล ผู้ดูแลทีมเจ้าภาพไทย และ ฟาติมา บอช มิสเม็กซิโก คนปัจจุบัน ทำเอา Miss Universe Organization (MUO) ต้องรีบออกมาเคลื่อนไหวกันจ้าละหวั่น เกิดอะไรขึ้นคะ? พยานเล่าว่า ณวัฒน์ เจ้าภาพในการจัดประกวดในปีนี้ ได้เข้าไปต่อว่ามิสเม็กซิโกด้วยท่าทีเสียงดัง ต่อหน้าผู้เข้าประกวดจากทั่วโลก เพราะเธอไม่ร่วมถ่ายวิดีโอโปรโมตกับสปอนเซอร์ ทางฟาติมาพยายามที่จะอธิบายเหตุผลว่าทำไมเธอไม่ได้ตกลงที่จะทำ แต่ก็โดนตัดบทสะก่อน และเรียกการ์ดมาคุมตัวเธอ ไม่นาน หลังเดินออกจากห้อง ฟาติมาก็ให้สัมภาษณ์สื่อว่า ‘สิ่งที่ผู้จัดกระทำนั้นมันไม่ให้เกียรติฉันเลย เขาเรียกฉันว่าโง่เพราะเขามีปัญหากับองค์กร ฉันคิดว่าคนทั้งโลกควรได้เห็นเรื่องนี้ เพราะพวกเราเป็นผู้หญิงที่มีพลัง และเวทีนี้คือพื้นที่สำหรับที่ทำให้เสียงของเราดังขึ้น และไม่มีใครมาหยุดเราได้’ งานนี้ทำเอาผู้เข้าประกวดหลายคน รวมถึง Victoria Kjær Theilvig Miss Universe คนปัจจุบัน ลุกเดินออกจากห้องแบบไม่แคร์ เพื่อแสดงจุดยืน เธอบอกว่า: ‘นี่คือเรื่องสิทธิของผู้หญิง เราเคารพทุกคน แต่เรื่องแบบนี้ไม่ควรถูกจัดการแบบนี้’ เทลวิกกล่าว ‘การดูถูกผู้เข้าประกวดคนอื่นถือเป็นการไม่ให้เกียรติอย่างรุนแรง’ แล้วทำไมถึงกลายเป็นเรื่องใหญ่ขนาดนี้? การเดินออกจากห้องครั้งนี้เผยให้เห็นถึงรอยร้าวที่กำลังประทุขึ้นระหว่างทีมเจ้าภาพไทยกับองค์กร Miss Universe หลังเหตุการณ์ดังกล่าว MUO ออกแถลงการณ์ว่า ‘กิจกรรมและอีเวน

Dozens of contestants have staged a dramatic walk-out at the Miss Universe pageant in Bangkok just weeks before the 74th edition of the competition, set to take place on 21 November 2025. The incident – a public confrontation between Thai organiser Nawat Itsaragrisil and Fatima Bosch, the current Miss Mexico – has sparked a wave of solidarity among contestants and forced the Miss Universe Organization (MUO) to step in. The walk-out and why Witnesses say Nawat, head of the Thai host committee and local franchise holder, aggressively confronted Bosch in front of fellow contestants for allegedly missing a sponsor shoot. When she tried to explain that she didn’t agree to that, he cut her off and called her ‘a dumb head’ before calling security. Moments later, Bosch responded on camera, ‘What your director just did is not respectful. He called me dumb because he has issues with the organisation. I think the world needs to see this, because we are empowered women and this platform is for our voices. No one can silence it. No one will silence me.’ The tense exchange prompted multiple contestants – including reigning Miss Universe Victoria Kjær Theilvig – to stand up and leave the room in solidarity. ‘This is about women’s rights. We respect everyone but this is not how things should be handled,’ Theilvig said. ‘Insulting another contestant is a huge lack of respect.’ Why it matters The walk-out has exposed a growing rift between the Thai host team and the Miss Universe Organization.

Thailand’s Prime Minister Anutin Charnvirakul has put the brakes on plans to legalise casinos, telling Chinese President Xi Jinping that gambling won’t be part of the country’s economic comeback story. The two leaders met on the sidelines of the APEC summit in Gyeongju, South Korea, where Anutin confirmed his government had suspended all proposed casino legislation. Instead, he said, Thailand’s growth will come from ‘our people, our products and our technology’ – a nod to the country’s strengths in tourism, agriculture and manufacturing. Xi reportedly praised the move, calling it a positive step against cross-border gambling. China has long been wary of its citizens flocking to casino resorts across Southeast Asia, where entire towns have been built around gaming tourism. With Thailand officially closing that door, Beijing gains a willing ally in curbing what it sees as a social problem. A way forward The meeting went beyond moral stands. Both sides agreed to step up cooperation in tourism, digital trade and agriculture. China will reportedly buy 500,000 tonnes of Thai rice under a new deal, while both countries push to restore pre-pandemic travel numbers. Thailand also joined China in pledging to crack down on cybercrime and online scams targeting Chinese nationals. For Thailand, the ‘no casino’ stance marks a clear shift in tone. Successive governments have flirted with the idea of so-called ‘entertainment complexes’ – integrated resorts with gaming floors aimed at boosting

United Airlines has reopened its direct link between Los Angeles and Bangkok, marking the airline’s first flight on the LAX–BKK route in more than 11 years. The daily service operates on a Boeing 787-9 Dreamliner via Hong Kong, allowing passengers from the US West Coast to travel on a single aircraft to Thailand’s capital for the first time since 2014. The return of this long-haul route marks a milestone in trans-Pacific aviation. ‘We are pleased to welcome United Airlines back to Thailand,’ said Ms Thapanee Kiatphaibool, Governor of the Tourism Authority of Thailand (TAT). This route enhances connectivity from the US West Coast and complements the increasing arrivals from North America. It also reinforces Bangkok’s reputation as a leading tourism hub and gateway to diverse destinations across Thailand.’ The timing couldn’t be more perfect. Thailand has seen a steady rise in long-haul arrivals as global travel patterns shift toward Asia. In 2024, the TAT reported more than 35 million international visitors, generating over B1.8 trillion in revenue. By late October 2025, arrivals from the United States have reached 808,288 travellers — up five per cent year-on-year – with American visitors ranking among the country’s highest-spending groups, spending an average of B80,000 per person, per trip. For travellers, the restored service offers not only shorter journeys but also greater convenience and flexibility. United’s schedule connects smoothly with the airline’s domestic US net

Bangkok’s favourite pocket companion – the humble herbal inhaler – is in hot water this week after Thailand’s Food and Drug Administration (FDA) ordered a recall of the Hong Thai Formula 2 inhaler. The move follows failed lab tests revealing microbial contamination in one of the country’s best-selling brands. According to the FDA’s official statement, samples of Formula 2 (registration number G 309/62, manufactured 9 December 2024, expiring December 2027) showed excessive levels of aerobic bacteria, yeast and mould, as well as traces of Clostridium spp., a potentially harmful microorganism. The product, which is widely sold in pharmacies, 7-Elevens and market stalls nationwide, has now been deemed ‘sub-standard’. Consumers have been advised to stop using inhalers from this batch immediately while authorities investigate the factory’s production process. More than 200,000 units are thought to be affected, and legal action against the manufacturer is reportedly under review. Thailand’s love affair with yadom – and the Lisa effect Herbal inhalers – or yadom – are stitched into everyday Thai life. Packed with menthol, camphor and borneol, these pocket-sized scent sticks offer instant relief from dizziness, nausea or the midday slump. They’re part-wellness fix, part-fashion statement – tucked into handbags, glove compartments or the front pocket of a taxi driver’s shirt. But in recent years, yadom has taken on a new kind of celebrity glow, thanks to Lalisa ‘Lisa’ Manobal. The Thai