AFTER DARK

All posts tagged AFTER DARK

The nectar of the GODS

Published มกราคม 8, 2016 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/life/The-nectar-of-the-GODS-30276331.html

AFTER DARK

Bangkok becomes the first city in Southeast Asia to welcome The Balvenie Lounge

THE BALVENIE, one of the world’s most revered and luxurious hand-crafted single-malt Speyside Scotch whiskies, now has a permanent home in Bangkok above the cigar and spirits boutique Cohiba Atmosphere in Ploenchit.

The Balvenie Lounge, the first of its kind in Southeast Asia, is inspired by The Balvenie distillery in Scotland, and provides an intimate venue for enjoying an exquisite range of single malts while surrounded by shelves and showcases of premium Speyside whiskies.

The atmosphere is luxurious and private with lots of rich, dark wood and elegant forms that take guests on a a journey into the production of the world’s premier handcrafted single malt. The d้cor is inspired by the colours of The Balvenie Distillery in Dufftown, Scotland, incorporating the notions of the exquisite hand-crafted touch of The Balvenie makers – the Malt Master, craftsmen, coppersmiths and coopers, all experts in their respective fields.

The design language is exclusive yet intimate, traditional yet modern, masterful yet unassuming – an ideal environment in which to chat, sip and appreciate one of the most decorated whiskies.

Neil Strachan, The Balvenie regional brand ambassador, Scotch whisky enthusiast and passionate advocate of premium hand-crafted malts, explains.

“Our vision for The Balvenie is that it becomes the malt whisky enthusiast’s favourite. As such, it is extremely important that we are able to foster a close connection between the distillery and drinkers of The Balvenie. The Balvenie Lounge Bangkok does just that, putting our customers in direct contact not only with a world-leading range of luxury whisky bottlings, but also with the very heart of The Balvenie’s Scottish distillery.”

The Balvenie is unique in the world of masterfully produced single malts because of the distillery’s “5 Rare Crafts”. The Balvenie is one of the few distilleries that still grows its own barley at The Balvenie Mains Farm which adjoins the distillery, which is then floor-malted in the traditional way to add complexity.

The Balvenie’s own coppersmiths are charged with upkeep of the stills, defining the smooth, honeyed flavour of the whisky. The casks provide much of the character, with the preparation managed by highly skilled in-house coopers. Finally, David Stewart, the Malt Master, ensures the taste of each whisky makes the absolute best of the complex alchemy of spirit, wood and time.

The Balvenie Lounge offers the complete portfolio of The Balvenie’s single malt bottlings, each unique, but all rich, luxuriously smooth and underpinned by that distinctive honeyed character. They include The Balvenie Double Wood 12 Year Old, so named for its maturation in two wood types, giving a smooth and mellow taste of sweet nut and cinnamon. The highly lauded The Balvenie Caribbean Cask 14 Year Old is finished in casks that previously contained Caribbean rum, with a taste of oak and light vanilla.

The Balvenie Double Wood 17 Year Old is matured in American oak and European sherry casks, offering a taste of sherbet, creamy toffee, toasted almonds, with a spicy honey finish. Other highlights are The Balvenie Portwood Aged 21 Years, The Balvenie Thirty and The Balvenie Forty. Prices range from Bt500 to Bt5,000 a glass, and Bt5,000 to Bt100,000 a bottle.

The Balvenie Single Malt Scotch Whisky is produced by William Grant & Sons Ltd, an award-winning independent family-owned distiller founded by William Grant in 1886 and today run by his direct descendants.

Advertisements

Festive cheer over a Flora Dora

Published ธันวาคม 27, 2015 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/life/Festive-cheer-over-a-Flora-Dora-30275587.html

AFTER DARK

Little Bit Bittah

Little Bit Bittah

That’s just one of the amazing cocktails you can serve your holiday guests. Next up, the Little Bit Bittah

SERVING COCKTAILS is a great way to make any holiday party way more fun and they can add a touch of elegance as well. William Grant & Sons, with their vast portfolio of spirits, has some great suggestions for delightful cocktails that are easily made at home using just a few simple ingredients.

The Block Party, for example, is a guaranteed hit at holiday time thanks to its tremendous fruity flavour. It’s made with Reyka vodka, which is filtered through lava rock, considered one of the most natural and effective ways to cleanse any liquid.

You also need Dolin Blanc, lemon and watermelon juice, simple syrup and cucumber slices. Just muddle the cucumber at the bottom of a shaker and add the remaining ingredients and ice.

Shake and strain into a highball glass with extra ice, add a little sparkling wine (rose is a good choice) and garnish with another slice of cucumber.

For something on the more edgy, sour side, the Little Bit Bittah is another beautiful drink with a Christmas vibe. Reyka vodka is an ideal complement to the zesty hit of grapefruit. Pour the vodka, Grenadine, Campari and grapefruit juice into a shaker and strain into an iced rock glass. You can garnish with a wedge of grapefruit if you like.

Spiced rum and ginger beer are classic tastes at this time of year and the Jerry Float is a bubbly concoction utilising them. Half-fill a sundae glass with Sailor Jerry rum and root beer, spoon in a scoop or two of vanilla ice cream and observe the fizzy overflow. Serve with straws and spoons.

Hendrick’s Gin – versatile with its floral notes – is the tantalising base for the Flora Dora. Mix it with fresh lime juice, raspberry syrup and ginger beer in a highball glass over ice cube. Churn and serve.

The always-popular whisky sour gets a lovely twist in the Irish Legend. Rosemary, apple, lemon, lime and blackberry give this cocktail wonderful depth and complexity. Use Tullamore Dew whisky, which has plenty of character all its own, triple-distilled as a rounded sidekick to the classic Christmas Amaretto.

Pile into a shaker the Dew, the Amaretto, apple juice, lemon juice, lime juice, simple syrup, egg white and rosemary. Dry shake, add ice, hard shake and then strain into a rocks glass with ice. Finally, add Creme De Mure and crushed ice and garnish with a sprig of rosemary.

This one takes a little effort, but it’s pure “beverage art” that your guests will love!

Club Scene

Published ธันวาคม 27, 2015 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/life/Club-Scene-30275586.html

AFTER DARK

Gene Kasidit

Gene Kasidit

Find good parties in Bangkok

That’s so 1990s

The Rock Pub near the Ratchathewi BTS station is celebrating the music of ancient history tonight with a “Are You ’90s” party, the second in a series. Seven cover bands will pay tribute to Nine Inch Nails, Rancid, Rage Against the Machine, the Smashing Pumpkins, Alice in Chains, Oasis, Radiohead, the Manic Street Preachers and more. Entry is Bt300. The tunes start at 7.30. Call (099) 191 5666.

Countdown with Gene

Bangkok’s favourite blonde, Gene Kasidit, will see off 2015 with a big smooch at Maggie Choo’s on New Year’s Eve. Glamour, glitter and glee predominate through two sets of electro-jazz performed with a full band and dancers. Party packages including bottles of spirit or Champagne are available from Bt6,000 for two people. Admission is Bt800, and that gets you a glass of Chandon Brut. Reserve a table at Book@MaggieChoos.com.

Partying with Gatsby

Travel back to the Roaring Twenties on New Year’s Eve at Oskar Bistro on Sukhumvit Soi 11. The decadent Gatsby-theme party will be filled with glitz, bubbly and Prohibition-era d้cor, with roaring sounds courtesy of DJs Alex Fischer, Fred Canal, Mikus and Aberton. A glass of Moet & Chandon is Bt400 and a bottle Bt790. Entry is free all night. Call (02) 255 337.

Continent’s New Year bashes

Greet 2016 at a “Fifty Shades of Continent” party at the Continent Hotel near the Asoke intersection on Thursday. You can have a romantic Italian dinner at Medinii, a poolside dinner at H2O and dance till you drop at Axis & Spin. For Bt3,500 you get a five-course dinner and a bottle of bubbly. The Bt1,000 admission charge gets you two drinks. |Call (02) 686 7000.

Global arts and fun

The 10-day Bukruk Urban Arts Festival starts with a party on January 23. The festival brings together an eclectic array of musicians and artists from across Europe and Asia at a venue alongside the Chao Phraya River. The celebration of the best of international culture promises to be fun and engaging. Early-bird tickets cost Bt700 until Sunday. Find out more at http://Bukruk.com/festival/event/music-festival/

Vermouth the way it’s meant to TASTE

Published ธันวาคม 27, 2015 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/life/Vermouth-the-way-its-meant-to-TASTE-30275585.html

AFTER DARK

Just introduced to Bangkok, Mancino from Italy can be served in the brand’s own elegant glasses

ITALIAN GIANCARLO Mancino originally made his name as a bartender with magic in his mixing, and as such he noticed that the vermouth available today had lost the depth and appeal it used to have.

So he ended up building a whole new reputation as a clever entrepreneur, engaging some of the top names in craft bars and the restaurant industry. And he came up with Mancino vermouth, which recently became available at a few outlets in Bangkok.

Giancarlo Mancino bought a small, family-run distillery established in 1957 in Asti and launched his own brand, using handpicked herbs and spices. The aim was – and the result is – vermouth that “can be savoured as a solo experience, as an enhancement to cocktails by carefully bringing out its notes and flavours so as not to disturb the other spirits”.

He set out to echo the complex formulas of yesteryear, creating his own recipe from just three selections of renowned Italian wines and utilising traditional methods and 40 types of botanicals.

There are five Mancino labels, varying in the base wine and the botanicals.

Secco, made with Trebbiano di Romagna wine as the base, gives a hint of Mediterranean herbs in the bouquet and has delicate citrus notes. It’s a super-dry, breezy and clear spirit that’s great on its own or in a martini.

Bianco Ambrata has 37 botanicals infused in Trebbiano wine. The floral nose of chamomile, elderflower, orange and ginger merges in a rich, quinine presence, making the drink enjoyable with ice or in classic cocktails.

Rossa Amaranto, with 38 botanicals, is a dark amaranth-red spirit sporting the scents of vanilla, juniper and spices with bittersweet medicinal roots and will make your Negroni a cocktail to die for.

Vecchio is simply Rossa Amaranto that’s been resting in an Italian oak barrel for an extra year to enhance its character. The result is very sensual sweet vermouth with the aroma of spices, a fruity nose, and hints of honey, chocolate and vanilla. It’s perfect for the start or the end of a meal.

And Chinato is a hybrid of the Secco, Bianco and Rossa with quinine bark added. It has lingering, deep and rich palate, making it a very notable digestif or aperitif.

Macino also sells an equally charming line of designer glasses and stem glasses. The Wormwood series, named for the plant from which absinthe derives, has been called “a voyage in search of forms”, with decorative floral patterns recalling the Belle Epoque, as well as the American speakeasy and French bars. They’re made of high-grade crystalline glass and take the shape of professional-level tasting glasses.

The Wormwood series was created in collaboration designer Luca Trazzi, one of the best-known opinion-makers in the cocktail world. He and Mancino have ingeniously combined an intricate aesthetic with a design that elevates mixed-drink creations.

There are six glasses and stem glasses in the collection, conceived for grand cocktail bars and cocktail-tasting. You have the Astoria, the Presidente, the Galante, the Fizz Champagne flute and the Rock-Gobbler, the last one ideal for soft drinks and beer as well. The Galante, thanks to its technical tasting form, is suitable for all varieties of wines.

They’re innovative and elegant, with a retro air and yet contemporary forms. The engraved floral motif on all the glasses forms an interesting impact, evoking the atmosphere of the 1920s.

Highballing into New Year

Published ธันวาคม 27, 2015 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/life/Highballing-into-New-Year-30275117.html

AFTER DARK

Johnnie Walker is cultivating whisky tastes in the Black Highball Garden at Groove

WITH FESTIVE booze oases popping up around Bangkok for the holidays, fans of whisky have their very own Black Highball Garden at Groove until January 4, courtesy of Johnnie Walker Black Label and three top restaurants.

Regarded as the simplest and most refreshing way to combine whisky and soda, a highball can actually be any drink served in a highball glass. What the word “highball” means exactly is lost to history, along with much of the terminology involving cocktails and bars in general.

Witnesses at the creation obviously forgot how these things started. One might safely deduce that they were inebriated at the time.

In lieu of chronicled fact, we have the belief shared by some “whisky experts” (and there’s a ripe scholarship) that the highball originated in St Louis, Missouri, in the latter half of the 19th century, when that Mississippi River city was still the American frontier. On the railroad, a ball hoisted to the top of a pole at the station was the signal for the train’s engineer to speed up – “highball it”.

The term was adopted for an alcoholic drink that could be made fast – such as splashing

water or soda into whiskey – and maybe get you drunk fast. You don’t hear the word “highball” a lot these days, although the pros in the bars and restaurants certainly know it.

An alternative origin saga has the highball arriving in the US in 1894 with the compliments of touring English actor EJ Ratcliffe, and indeed initially the most common recipe used Scotch whisky and carbonated water – the famed Scotch and soda of the United Kingdom.

Diageo Moet Hennessy (Thailand) prefers the version where bars at golf links in Britain served highballs in the late 19th century, “ball” referring to any “whisky drink served in a

high glass”. Of course these three competing theories could converge conspiratorially – maybe Ratcliffe was a golfer who’d played at St Andrew’s in Scotland and had a gig in St Louis!

In the 1950s the Japanese, recovering from a nasty war, gave the highball another surge in popularity as the younger generation embraced what had formerly been seen as an old codger’s drink. It was lighter and nowhere near as intense an experience as sipping malt whisky.

Mixing whisky with other beverages has raised the highball to new levels of popularity in Japan, almost matching that of beer. Home-distilled

whiskies like haiboru meets shochu (another distilled beverage) in the Chuhai, and tea is used for the Oolong Highball. You can even by ready-to-drink highballs in cans at convenience stores!

Johnnie Walker Black Label has its own signature highballs. The Black Highball is Johnnie Black, club soda and a shard of orange. The Ginger Black is slightly sweet with ginger ale in place of club soda.

Some of the varieties currently available at the Black Highball Garden – accompanied by food from the intriguingly named restaurants Hyde & Seek Peek-a-Boo, 1881 by Water Library and Tales of Gold Mine – have a decidedly wintry accent, like the Black Forest Highball, made with red gluehwein (mulled wine), tropical fruit and pine flavour.

Then there’s Belly Wash Dirt, with cream de cacao, lime juice and dark chocolate.

These drinks cost between Bt220 and Bt250. The dishes from the three eateries run from Bt180 to Bt450.

For your added amusement, there’s live acoustic music nightly and, today and on December 24 and 30. DIY Bar sessions with 2014 World Class Thailand champion Ronnaporn “Nueng” Kanivichaporn. For every drink purchased, Nueng will give you a personal tutorial on the construction of a highball.

BELLY WASH DIRT?

The Black Highball Garden is on the ground level of Groove at CentralWorld Plaza through January 4 and open daily from 6pm to midnight.

Find out more at http://www.Facebook.com/JohnnieWalkerTH.

The magnificent Montecillo

Published ธันวาคม 27, 2015 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/life/The-magnificent-Montecillo-30275116.html

AFTER DARK

Rocio Osborne

Rocio Osborne

Siam Winery introduces connoisseurs to the best thing to come out of Spain’s “noble grape”

SIAM WINERY, the Thai wine producer and importer, continues to make great strides in fostering appreciation for fine wines, most recently sharing exemplary samples from Montecillo, one of the oldest wineries in Spain.

The event took the form of a wine-pairing feast at the JW Marriot Hotel’s Manhattan Bar, starring Rocio Osborne, a sixth-generation member of the family behind the 200-year-old Osborne Group, which owns Montecillo Wines, founded in 1874.

Montecillo captures the true essence of the Rioja region, the most renowned of Spain’s grape-cultivating areas. From the sunlit “little hills” that give Montecillo its name, the same family has been growing grapes for 140 years.

The wine ferments in oak barrels specially customised to suit its particular needs, and each barrel – resting in a protected underground cave – is used for an average of five years. At the same time the family deploys cutting-edge technology.

“I am delighted to be in Thailand and to be among Thai wine enthusiasts,” Osborne declared as the evening began. “We are lucky to have very good vineyards for Montecillo that have been growing grapes for more than a century. I sincerely hope our wines will show you the spirit of true Rioja.”

Montecillo red wines are made with carefully selected Tempranillo grapes from Rioja Alta, deemed the best for ageing. Rioja is in the north of Spain, sitting on fertile chalky clay soil and breathing in the breezes from both the Atlantic and the Mediterranean amid mild temperatures and regular rainfall.

Tempranillo is an indigenous variety, known as Spain’s “noble grape” and marked by strong fruit flavours and aromas. The finished wines feature an intense colour, finesse and perfect acidity.

As a Rioja winery, Montecillo has won widespread respect for its passion and regional authenticity, resulting in high customer loyalty.

The banquet at the Manhattan began with Montecillo Crianza in a beautiful red cherry colour, clean and brilliant after 12 months’ ageing in oak. Good underlying acidity provides vibrancy and sweet tannins that open out to fruitiness which made it a perfect match for Boston lobster bisque and artichoke remoulade. Their slight saltiness and delightful savoury and earthy fragrance complemented the wine wonderfully.

Montecillo Reserva, aged 18 months with an additional bottle-ageing before release, shows spicy notes, vanilla and black fruits mingled with liquorice and mint nuances. Perfect for grilled or barbecued red meat, the wine was paired with Maryland crab cake, which was brightened by the fruity, slightly spiced wine.

And Montecillo Grand Reserva, aged slowly for 24 months in French oak and another 36 months in the bottle, sports an alluring and dense ruby-red hue. Perfumed with mature fruit aromas, complex and elegant, its satin-texture body shows fine tannin and a seductive leather and liquorice-tinged finish.

This elegant wine brought out the sweetness and full aroma of the main course, US prime tenderloin in a port-wine jus.

Club Scene

Published ธันวาคม 27, 2015 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/life/Club-Scene-30275115.html

AFTER DARK

Francois K

Francois K

Find good parties in Bangkok

French get funky

SoulBar on Charoeng Krung Road is hosting eight-piece brass band Thomas Magical Sound of Funk from France tonight, making its Thai debut. The bass-fuelled funky fiesta promises high-pitched sensations and energetic rhythms. The Supergoods are warming up. The Bt200 admission charge buys you a Singha beer.

Beer wishes come true

Fans of craft beer will be rejoicing when Wishbeer hosts a tasting at its headquarter at the Loft Ekkamai tonight. On limited release will be #Mashtag, Cocoa Psycho, Dogma, Electric India and Jack Hammer while the country’s first “Brew Dog Tap Takeover” adds to the fun. Grab tickets from http://www.WishbeerHomeBar.com.

Bacardi unleashes zombies

Party with Bacardi tomorrow at the WTF Bar & Gallery on Sukhumvit Soi 51 and enjoy an array of tiki-theme cocktails. There’ll be rum punches, zombies, navy grog and festive vibes with a DJ, snacks and surf movies, and it’s all free.

Need more morlam

Kammao Perdtanon is back at Studio Lam on Sukhumvit Soi 51 on Wednesday for another night of grass-roots music. This time, the pin maestro from the Paradise Bangkok Molam International Band is teaming up with Sawang Sor Isan for a great performance of traditional morlam. The tunes start at 9.30. Entry is Bt200.

Allo, allo, Francois!

The Overground Bar on Sukhumvit Soi 22 hosts French spinner Francois K and his amazing electronic dance music on Thursday. From a start in clubs like Experiment 4 and New York New York, Francois turned to studio editing and mixing, landed at seminal disco label Prelude Records, and the rest is history. Entry is Bt350 and beer is Bt100 all night.

Club Scene

Published ธันวาคม 27, 2015 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/life/Club-Scene-30274648.html

AFTER DARK

Kammao performs at Studio Lam

Kammao performs at Studio Lam

Find good parties in Bangkok

Calling all goddesses

The official launch of the Goddess Night party is tonight at Escape on Sukhumvit Soi 11 and it’s continuing every Friday and Sunday with Dunk Phunkorn performing, a fashion show by dVIS and Amat, sexy male dancers and music from DJs John and Gappy. The bar is free from 7 to 9 and drinks cost Bt300 thereafter. Call (089) 543 2884.

Final splash of 2015

Double Tree by the Hilton Sukhumvit on Soi 26 is hosting the last Splash Out Pool Party of the year tomorrow from 2 to 8pm. Chill by the pool with cool drinks, hot circuit dances by sexy men and suave beats by DJs Dee Iris and Yui. The Bt300 entry fee gets you one Stolichnaya vodka drink.

Alexkid set to Glow

Berlin-based DJ and production guru Alexkid is spinning at Glow on Sukhumvit Soi 23 tomorrow. The acclaimed, multitalented artist is making his Thai debut supported by deep-sound titan Boris Rubin. The fun starts at 10. Admission with a drink is Bt350.

Roscius and roll

Mela is pleasing fans with back-to-back DJs on Wednesday at the Dark Bar on Ekkamai Soi 10. French minimal techno talent DJ Roscius brings an enthralling improvised performance to match that of internationally recognised homegrown star Sunju Hargun. Entry is Bt400.

Morlam at the Lam

Popular pin guitarist Kammao Perdtanon will have the crowd dancing at the “Isaan Connection” party at Studio Lam on Sukhumvit Soi 51 on Wednesday. With his group, the Paradise Bangkok Molam International Band, the maestro has been touring the world with his authentic grassroots morlam sound. Be there no later than 9.30. Entry is Bt200. Call (02) 261 6661.

Not too full to dance

Published ธันวาคม 27, 2015 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/life/Not-too-full-to-dance-30274647.html

AFTER DARK

Food comes to the fore at next week’s Wonderfruit Festival of music and art as gourmet chefs join the fun

BACK BY popular demand – and these fans make a lot of noise – the Wonderfruit festival returns next week, filling the selected locale outside Pattaya with not just music and art but also fantastic food prepared by some of by Bangkok’s most renowned chefs.

From Thursday through Sunday – December 17 to 20 – the Wonder Feast will be sating appetites while musicians fill the ears and artists the eyes. A vast communal-dining area is being set up beneath the shady sails of what’s called the Theatre of Feasts, with sweeping views of the field. Top chefs from top restaurants will be creating culinary treats especially for Wonderfruit.

On the Friday Bo and Dylan from Bo.Lan will prepare an evening banquet costing Bt2,500 per person – a seafood appetiser, classic noodles, northern and southern favourites served with jasmine rice, traditional dessert, seasonal fruit, homemade ice cream and free-flowing wine.

On Saturday Bo and Dylan will be back in the Wonderfruit kitchen, but this time representing their other restaurant, Err, with dishes more rooted in Thai food culture, yet with culinary influences from all over Asia.

For Bt1,000 you can sit in the sunshine and relish a four-course lunch of herbed snacks, northern sausages, street-food favourites from Isaan and the North, the main course of green curry with kanom jeen and an invigorating coffee cocktail.

For dinner that same day, Chef Gaggan – famed for his progressive Indian cuisine – will be in charge of the outdoor banquet, presenting a new, one-time-only concept for Bt2,500 – an authentic nomadic feast from the northwestern Indian frontier. Diners will travel back in time to an era before electric stoves as succulent morsels are cooked over a traditional charcoal pit. Good company and free-flowing wine are part of the fun.

Bill Marinelli, chef and owner of the Oyster Bar in Bangkok, is hosting the Bt1,000 Sunday brunch, a feast of “sustainable seafood”. It starts with oysters flown straight from Seattle in the US, accompanied by a glass of bubbly. Then, with fresh salad from the Wonder farm on the side, hearty seafood paella made from fresh ingredients from the Royal Project will be served.

Also participating in the food party at the festival will be the restaurants Broccoli Revolution, Casa Azul, Forbidden Fruit, Straight Outta Thonglor, Maison Jean Philippe, Peppina, Roots, the Shingo Shack and the Knack Market by Never Ending Summer.

The Wonderfruit Festival from Thursday through Sunday next week takes place at the Fields at the Siam Country Club near Pattaya.

Get the details and reserve passes at http://WonderfruitFestival.com /Feast-List.

Central’s pixel PLAYGROUND

Published ธันวาคม 27, 2015 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/life/Centrals-pixel-PLAYGROUND-30274645.html

AFTER DARK

eBoy, from left, areKai Vermehr, Svend Smital and Steffen Sauerteig

eBoy, from left, areKai Vermehr, Svend Smital and Steffen Sauerteig

Not shy at all, new all Central Festival Eastville has had its portrait done in “pixel art” by German trio eBoy

CENTRAL FESTIVAL Eastville’s first claim to fame – as well as being Bangkok’s newest mall – is that it’s championing the bright but little-known genre of “pixel art”. Berlin-based trio eBoy has created a huge digital panorama of the mall and its Lat Phrao surroundings using nothing but pixels.

Kai Vermehr, Svend Smital and Steffen Sauerteig, who formed eBoy in 1997, have been hailed as the “godfathers of pixels”, though they readily admit that the form was born in video games.

“Pixel art came from games like Nintendo and uses that same aesthetic effect, but it’s only in the last 10 years that it’s been called pixel art,” Vermehr said at the mall’s grand opening. “We didn’t invent the method, but we were among the first to popularise it.”

The “method” involves drawing images with lines and then building them up, pixel by pixel, using graphics software. Back at the dawn of the personal-computer age, Vermehr said, this was the usual way to publish artwork on the Internet.

“We wanted to use computers to make art and publish art, and pixels provided a good way to do it. It’s a very natural way to work on the computer screen and requires very little – only PhotoShop and a pen tool. I can create something and Sven and Steffen can build layers and layers on top of it, which accommodates our style of working too since we work at different places and times.”

Pop culture, TV commercials for toys, Lego building blocks and of course computer games have provided the inspiration for eBoy, who’ve gained a global cult following. Their complex illustrations appear (and in some cases are) three-dimensional, filled with robots, cars, guns and girls. They’ve been printed on posters and shirts and featured in gallery exhibitions.

Their latest projects are plastic Peecol playthings like Kidrobot and a line of wooden toys.

“We were surprised that children like our work,” Sauerteig said. “I guess one of the reasons pixel art resonates in the modern world is that everything is now digital. You used to take photos with a digital camera and people would ask, ‘Are you sure you don’t want a print copy of that?’ But now it’s the other way round.”

Soon after they got together, a Japanese magazine invited eBoy to help make a pixel-art rendering of Tokyo. There have been many “pixoramas” since then, including Paris, Berlin and London.

“Doing a cityscape is great fun,” said Vermehr. “I do some buildings and they do some and we join them together to make a big picture. It’s also fun to see how other people perceive a particular city. You can move things around and, because we use isometric perspective, the scaling is always the same size, wherever the objects are in the picture. It’s very flexible and very much like when you’re building a real city.

“I like art a lot, but sometimes fine art can be very exclusive,” he said. “You have to be educated to understand and appreciate fine art, and I understand why. But it’s great to have just an instinctive relation to art. You just see it and you know you like it. Just like music, you don’t need to be educated about art to like it. The fact that ordinary people like our work just because they can connect to it makes us very happy, and that keeps us inspired and motivated.”

There’s no charge for having a gander at eBoy’s “Bangkok Escape” at Central Festival Eastville on Praditmanoontham Road. It’s on view indefinitely.

Find out more about the artists at http://www.eBoy.com.

%d bloggers like this: