“My inspiration is Master Chalermchai Kositpipat. I really admire his paintings and I’ve been a fan since I was nine years old.”
Peranakan Phuket Museum is open daily from 09.00 – 18.00. For those who are interested, visit the official website peranakanphuketmuseum.com for more information.
Ecotourism is the word we usually hear especially in a region in which the economy is based on tourism.
Please introduce yourself I’m a pure-blood Phuketian. I have my own business involving food delivery and logistics and I’m also a marketing consultant for many brands in Phuket; Anupas Visitakarn…
With her vision and special attitude towards jewelry, Phuketindex invites you to get to know her. Perhaps you’ll discover a new approach in this area.
In 2018, we plan to raise the level up and to enter the catering service industry. With our ‘Healthy Food Truck’.
GM Gordon Aeria is originally from Singapore but now has permanent residence in Australia.
WWF is one of the world’s largest and most respected independent conservation organizations. We work to stop the degradation of the Earth’s natural environment and ensure that our planet stays healthy and vibrant for generations to come.
“Do it real, do it fast, and do it honestly” says Anchana Chulaksanadecha (Gift) of Phuket’s fastest upcoming property business – Utopia.
Daniel, who has called Asia his second home for over 25 years, told us why he is here.
‘Andaman prawn and mango salad’ in which we use prawns from Phuket, combined with yellow mango, seasoned with a special sauce to make the dish more flavourful.
Skal Phuket is very easy going. It’s a lot of nice people who have big hearts and generous spirits.
‘Panulirus versicolor’ or ‘painted spiny lobster’ is a species that represents Phuket the most.
“My home country is Australia. I started working with Marriott at Surfers Paradise Resort & Spa in 1992.”
The chef who puts his heart into his sweet delights. Success is a perfect combination of opportunity and ability.
It’s part of Steve Jobs’ 2005 Stanford commencement speech where he tells graduates “Your time is limited, so don’t waste it living someone else’s life.”
“My cooking style is evolutionary…in continual evolution.”
The most satisfying thing about my job is to see my customers happy.
“ I think cooking is very special. When you cook for someone to eat, it is a responsibility. You can make friends with strangers when talking about food and make better friends when you serve them and let them try your dishes. ”
“Setting goals and making today the best is the key”