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Bayoke Tower is an 85-storey, 304 m (997 ft) skyscraper hotel at 222 Ratchaprarop Road in the Ratchathevi district of Bangkok, Thailand. It is the tallest building in the city, and comprises the Bayoke Sky Hotel, the tallest hotel in South east Asia, and the fourth-tallest all-hotel structure in the world.
Just a block from the hotel is a handful of mega malls along Siam and Petchaburi Roads, such as CentralWorld, Platinum Fashion Mall, Pantip, Gaysorn Plaza, Amarin, Siam Center, Siam Discovery, Siam Paragon and Siam Square.
Occupying the three hotel zones, guest rooms come in a wide range of categories. Hotel’s facilities include an outdoor pool, business centre, fitness centre, revolving viewpoint (84th floor), 24-hour guest service and more. The Airport Rail Link trains (Rajprarop Station), connecting you to/from Suvarnabhumi International Airport, is within a walking distance from the hotel.
The sheer size and magnitude of this enormous city is best experienced at one of Bangkok’s trendy rooftop venues, from where you can enjoy a bird’s eye view of this sprawling metropolis while sipping on a refreshing cocktail. The best time to go is late afternoon – just in time to witness the sun setting behind the magnificent Chao Praya River.
The Rooftop Bar
Thailand’s tallest building, rises 88 storeys above the Bangkok skyline, and offers magnificent views from dizzying heights. Professional bands and singers perform nightly at the indoor Rooftop Bar, which is located on the 83rd floor. The Observation and Revolving roof decks on the 77th and 84th floors are open until 22:30, but no drinks or refreshments are served.
International Buffet at Bangkok Sky Restaurant
This seafood buffet experience comes with one of the best views in Bangkok. Occupying the 76th and 78th floors of towering Bayoke Sky Hotel, Bangkok Sky delights you with an extensive assortment of seafood – river lobsters, prawns, shrimps, squid, scallops, clams, crabs and fishes – prepared as a salad, cocktail, spicy soup, stir-fried in curry paste, tempura and Teppanyaki style, or sprinkled with salt and steamed to mouth watering perfection.
Enjoy your favourite selections with unlimited soft drinks, for lunch and dinner, and complimentary access to the Observation Deck on the 77th floor and Revolving View Point on the 84th floor (free admission). At these heights, the views of down town Bangkok and beyond are simply unbeatable. Light entertainment from the “Joker”, “Robot” and their motley group of friends will enhance your dining experience.
For booking your buffet Dinner : TTN Thailand Travel News
Sawadee Pii May means « Happy New Year! »
SONKRAN an ancestral tradition
Buddhist New Year is this is on April 13. This date gives rise to important celebrations that will last from April 13 to 16, according to the cities. This is one of the most important holidays in Thailand since the beginning of the year according to the lunar calendar.
Thais splash water Buddhas with veneration but also family and friends, the belief that water away bad luck and purifies.
The festival is also a lot of fun when you throw water on everyone in an emotional release that results in real water fights in the streets. Of course, foreigners are no exception, and are sometimes treated with a little more interest … Some even participate with great fervor.
Songkran, an ancient tradition.
The Thai New Year is undoubtedly the biggest holiday of the year.
The dates of Songkran festivities attached to were originally based on the lunar calendar. Buddhist New Year has now been established in Thailand from April 13 to 16 to facilitate civilian life. « The party favorite Thai » is certainly a great battle ….. water since it is customary to spray water on each other a sign of purification, ritual welcome at the height of the hot season, but this is primarily a ancestral tradition.
Second stage, often associated with the second day is reserved for visits to the temple. Everyone takes care to bring offerings and the most faithful, to listen carefully to the speeches on the Dharma (Buddha’s teaching).
Third step, meals. Thailand is renowned for the friendliness of its meals, and Songkran is the opportunity to get the family together around a feast bringing together younger and older adults. Dishes will be prepared as an offering to monks and deceased parents.
The last rite of Songkran: honor the older. Major act of respect for older, they pour scented water on the hands. This gesture is accompanied by gifts offered by the youngest to their elders.
Flights and hotels reservation to Thailand : TheBestofthailand
Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation, and please see our street vendor photos & videos.
Our version of Pad Thai is tried-and-true, follow these directions and you’ll be amazed at the results. As with many Thai chefs, we prepare our own Pad Thai Sauce first.
This recipe requires dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.
First, prepare your Pad Thai Sauce:
Ingredients for Pad Thai Sauce (makes four large servings)
1/4 cup palm sugar
1/4 cup fish sauce
1 tablespoon tamarind concentrate
1/4 cup Sriracha sauce (We use Shark brand. Use less for a mild taste)
Put tamarind concentrate into a measuring cup, and add enough water to make 1/4 cup, stir, this is your tamarind juice.
In a small sauce pan, put palm sugar, fish sauce, tamarind juice, and sriracha sauce. Cook on low heat until the palm sugar dissolves, then increase heat. Let it start to boil, then quickly remove from heat, and set aside. You can make this Pad Thai sauce ahead and put in a jar in the fridge up to a week.
1 egg lightly beaten
3/4 cup (or more) fresh shrimp, uncooked
1 tablespoon sliced shallot
1 tablespoon chopped salted radish
1/4 cup diced firm tofu
1 handful rice stick noodle
1/4 cup plus 2 tablespoons water
1 cup fresh bean sprouts
1/4 cup fresh chives, cut into one inch long pieces
1 tablespoon sugar
2 tablespoons chopped roasted peanut
vegetable oil for frying
Rinse the radish several times under cold water, gently squeezing off the water. Chop it and add a little bit of sugar to sweeten, mix well.
Soak the rice stick noodle in warm water for about 15 minutes, leave in water until you are ready to use.
Heat 1 tablespoon of oil in a wok at medium-high heat. Add egg and cook it quickly, scrambling into small pieces (see video below). Remove, set aside.
Add 2 tablespoons of oil in the same wok. Add shrimps and cook until done. Transfer to a bowl, set aside.
Add 1 tablespoon of oil to the wok. Add shallot, radish and tofu fry until aromatic. Increase the heat of your wok. Add a handful of soaked noodles followed with water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add 1/4 cup of Pad Thai Sauce and mix well. Add sugar, cooked egg, bean sprout, chive and cooked shrimps. Stir well for another 1-2 minutes until everything blends together. Turn off heat, transfer to serving plate with sliced fresh lime, roasted peanuts, and more bean sprout on the side. Now dazzle your friends with the fact that your Pad Thai looks and tastes just as good as any restaurant. Enjoy!
You may add Thai chili powder,sugar and crushed peanuts at the table on the side.
Find All Thai recipes on: thebestofthailand.com