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The Pavilions group of exotic and highly in­dividualistic hotels and resorts may appear at first blush to be a mish-mash of uncon­nected properties without much of a uniting theme or vision. Yet, when you delve a little deeper into these sensational properties, you find that in fact an almost mystically bold vision unites them… that of finding “para­dise” here on earth.

Gordon Oldham is the entrepreneur, adventurer and philanthropist who created The Pavilions as a celebration of all the elements that reflect his love of design, life, nature, history, conservation, adventure and culture.

He and his wife Danielle explain their mission this way: “Our travels as a couple left us yearning for something more. On every continent, we stayed at five-star grand dames and under-the-radar boutique properties, yet we constantly set out in search of paradise, then left feeling that something was missing.

“When we began to think we were chasing the im­possible, we decided to do something about it. Inspired by the famous novel The Far Pavilions, an epic tale of two lovers who traverse the world to unite in an ex­quisite place where they can find true peace, we built a haven away from home, where we would be treated like VIPs, yet always feel utterly comfortable”.

Since its opening in 2008, The Pavilions Phuket, set in a verdant amphitheatre of tropical vegetation high above the stunning west coast overlooking Bang Tao Beach, has es­tablished a reputation for the ultimate in service and excellence which does indeed seem to manifest a local version of Gordon and Danielle Oldham’s vi­sion of paradise.

'The waves don’t look that big.' 'I will only go out up to my knees.' 'I’m a strong swimmer. I’ll be fine.' As a veteran ocean lifeguard, I have heard the above statements time and time again from beach-goers wanting to swim in dangerous conditions.

Now that Phuket’s waves have temporarily become smaller, it is tempting to take a jump into the warm waters of the Andaman Sea. Is it safe to do so?

That depends on your swimming ability and experience with the ocean. Read on to learn more.

Long or short period – what’s the difference?

Over the last two weeks, two-to-three metre waves have pounded Phuket’s west coast beaches. As big as that sounds, the real danger lies not only in the size of the waves, but their frequency, or how often they break.

‘Long period’ swells hit Phuket’s west coast shores only occasionally. This type of wave is created by far-away storms and the winds they spin up over the distant ocean. The waves created by these winds arrive at Phuket’s beaches 14 or more seconds apart. As they approach the shore and ‘feel’ the shallower water, the top of the wave eventually overtakes the bottom, and the wave breaks. For surfers, these are dream waves. For swimmers, these waves can be powerful, and should be approached with caution.

However, the longer period in-between waves provides time to take a few breaths, and get ready to dive under the next wave. These waves also come in groups, with long, calm lulls in between. While these lulls can provide tired swimmers time to recover before the next group of waves arrive, they can also be deceptive.

‘Local experiences’ and ‘authentic travel’ are the biggest buzzwords to hit the travel and tourism sector in quite a long time. Everywhere you look, people are seeking out original and unique experiences in various cities around the world. Food tourism and the idea that one will travel for food, although not new concepts, certainly have become heightened interests for many travellers looking to gain more from their experience in a foreign country during a holiday.

Eat Like a Local
As a designated UNESCO City of Gastronomy, Phuket prides itself on its diverse cuisine. It was the first city in Asia to receive this honour, and since then food tours, as well as general interest in local Phuketian food, has grown in popularity across the island. When The Michelin Guide expanded into Phuket, it gave foodies even more reason to taste their away around the island, and with good reason. The Michelin Guide awarded 12 restaurants in Phuket the Bib Gourmand, many of which are well-established local street food restaurants. For those looking to eat like a local while in Phuket, be sure to try a few of the various restaurants recognised by The Michelin Guide; they offer a good taste range into Phuket’s unique foods.

Chuan Chim
One of the oldest food shops on the island of Phuket, Chuan Chim is now run by the second generation of the family that originally started it. The restaurant is about as local as one can get with its plastic tables, chairs and no-fuss decor. Open for both lunch and dinner, Chuan Chim is a popular spot that is always busy. The food here is authentically Thai. Signature dishes include the crispy stir-fried basil with minced pork or chicken as well as a variety of fresh seafood plates. When dining at Chuan Chim, be sure to order their famous crispy fish topped with gravy. It’s divine!

One Chun
One Chun Cafe n’ Restaurant is a trendy dining establishment in Phuket Town. Set in a historical building, One Chun features vintage decor and a menu that boasts extremely authentic Thai cuisine. The focus is on southern Thai dishes at One Chun, and the recipes used to create the menu have been passed down from grandma to auntie over the course of three generations. Looking for a tasty dish to order? Give their Moo Hong a try. It’s a lush southern Thai pork stew with Chinese roots that is as savoury as it is sweet. Moo Hong is made by braising chunks of pork belly with a variety of herbs, garlic, coconut sugar, dark soy, oyster sauce and star anise. The flavour is as unique as it is delicious, and the Moo Hong at One Chun is some of the best that you will find in Phuket.

Mee Ton Poe
Established in 1946, Mee Ton Poe is located near the Surin traffic circle in Phuket Town. It is truly a Phuket noodle institution. The shop is a popular place to eat for Phuketians and is also a hit with Chinese tourists. Mee Ton Poe is famous for its signature dish which is stir-fried Hokkien Mee, or Hokkien noodles. The noodles are thick, yellow and fried with seafood, pork and various vegetable toppings. A half-cooked egg on top completes the dish. Make sure to order this noodle dish as it is a really hearty treat. The best accompaniment to Hokkien Mee is a side of chicken satay with thick, creamy peanut sauce.

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PVC windows have been used for more than 30 years all over the world, including hot and humid countries such as Dubai and Singapore and tropical USA. Materials are of ultra-high quality. Our uPVC profiles are highly sophisticated and specifically designed for use in hot tropical environments. The uPVC windows will not soften, get brittle or turn yellow in the sun. Project Supplies Direct uPVC windows and doors save energy – as they reduce the cost of air conditioning through effective insulation. Where air-conditioning is not used, they help keep buildings cool. Our products offer an excellent choice for all home, business and industrial applications. All these window choices have the option of mosquito screens.

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Each and every year condominium juristic person managers send out a “Notice of Annual Meeting of the Joint Owners” to all owners of condominium units in any particular registered condominium in Thailand. Inside that notice, should be included an agenda if the manager is following the law, which specifies the items under which all of the joint owners who attend the meeting in person or by proxy will vote on the appointed day of the meeting.

Usually, one item to be voted on is the appointment of specified owners (or their spouses or statutory heirs) to represent all co-owners on the condominium juristic person joint owners committee. Every year condominium unit put forth their names to stand for the condominium committee, and every year new committee members are elected to the myriad registered condominiums across Thailand, without actually knowing what it means to be a committee member, legally, or what duties of care a committee member might have to the condominium juristic or the other joint owners.

Having worked with dozens of registered condominium juristics in Thailand, acting at times for individual or groups of joint owners, and at other times for the condominium juristic or the manager itself, we are well aware that there are owners who put forth their names to stand as a committee member with specific agendas, usually that agenda is to seek change of policy for the common good, but other times can appear to be for more suspect reasons such as personal gain or benefit.

We don’t make any attempt to act as the arbiter of appointments in the condominium juristics in which we are actively involved, or otherwise pass judgement on whether the reason someone is standing is for a common good or for self-benefit. We do however advise committee members and juristics their obligations and duties under law, irrespective of the reasons people stand for the position.

Arriving at The Nai Harn, I am reminded that this landmark holds a cherished place in the hearts of most Phuketians. As the first luxury hotel built on the island, designed by a renowned local architect, brand changing seamlessly over the years, it remains a destination of memories of special moments.

Originally a hangout for the Hollywood glitterati, in its present form with General Manager Frank Grassmann at the helm, it is now a member of the Leading Hotels of the World.

I am here at Frank’s invitation to experience whether its iconic reputation is still exceeding expectations. Escorted to the reception lounge, I am warmly welcomed by both Frank and his Executive Chef, Mark Jones and whilst sipping a refreshing concoction of roselle and honey, with a signature, am efficiently registered.

I am accompanied to my room by a charming staff member and en-route, we pass a petite herb garden, now de rigueur for most serious culinary venues. I am delighted to see and smell multiple varieties of basil; sweet and lemon bordering an intriguing yuzu. There is nothing quite like freshly picked herbs to add a touch of finesse to dishes.

Throughout our ascent to the upper floors of the hotel, and on to my ocean view room, I am acutely aware that without exception, all rooms have a panoramic 180-degree sea view.

Upon entering my room, I am breathless; not because of the energy expended on my short trip, but because the space is truly spectacular, modern luxe: light wood, deep pile carpets and Egyptian cotton bedding amid calming pastel shades. I maintain an air of cool nonchalance whilst my hostess describes the room’s features and facilities. An incredible super-king bed, a spacious bathroom with a clever sliding door for privacy, a temptingly expansive sofa and an up to the minute smart HD TV. A stylish glass table is topped with a banquet-sized selection of delectable munchies, all of course, home-made. I also note an innovative DIY drink kit with premium local ingredients for me to ‘muddle’. She departs and gently reminds me of my ‘date’ with Mark at Rock Salt.

I briefly explore the outdoor terrace with space for a generous number of friends and a putting green! I recall earlier spotting a putter and roll up green in my wardrobe. Seriously!

I spy a tempting day bed draped in pea-green and positioned to maximise the views – and discreetly located on one of the day bed’s pillars, a button labeled “Press for bubbles”. They do think of everything! Before departing, I thumb through a small booklet outlining 20 activities to partake in during your stay; one catches my eye: a barbeque on one’s terrace – what a fabulous idea!

Ingredients (serves 1)
250g baby lamb rack I 50g baby potatoes I 30ml lamb jus I 15g cherry tomatoes I 20 ml red wine I 10g garlic I Green peppercorns I rosemary I snow peas I micro greens I Hawaiian pink salt

Method
Marinate 4 lamb chops with pink salt, green peppercorns, garlic and red wine overnight then separate the lamb from the marinade.

Cut into quarters and bake baby potatoes with the skin and comfit the tomatoes. In the meantime, reduce lamb jus with some rosemary leaf infusion.

To grill the lamb chops, heat a charcoal stove to top temperature and grill each side until medium rare, then let it rest for a couple of minutes.

Serve the lamb chops on a lava stone with a roasted potato and comfit tomato bed, add the sauce and garnish with snow peas micro greens and pink salt flakes.

The Rawai neighbourhood is a favourite amongst expats and local Thais alike. The neighbourhood is oozing with local charm and gives off a very relaxed vibe. Time seems to move a bit slower on this part of the island, but there are plenty of things to see and do here which make it a worthwhile day trip or overnight stay while in Phuket.

Rawai Landing Pier is a picturesque destination on the southernmost beachfront in Phuket. Popular for its long pier, sweeping sea views and splattering of traditional Thai long tail boats, this local community has managed to retain its fishing village charm. It’s a popular spot for tourists and families alike and a nice place to spend an enjoyable afternoon walking along the pier, dining at any of the local seafood restaurants (we recommend Nikita’s right on the beachfront) or meandering around and taking a few photographs.

Next to the Rawai Landing Pier there’s a small village of indigenous people known as Sea Gypsies. This particular group of people have been known throughout the years for their nomadic lifestyle, often living in wooden fishing boats and making their way across the sea fishing and diving. These days, the romantic nomadic notion has disappeared, and although the Sea Gypsies still make a living fishing, they can be found selling various souvenirs and brick-a-brack around the village.

A trip to the Rawai Sea Gypsy Village is fascinating. There’s a variety of market stalls selling freshly caught seafood, which can be purchased to prepare at home, or better yet, in one of the tiny restaurants within the village that face the sea. Plenty of delicious food can be enjoyed in these varied restaurants for very affordable prices.

Ingredients

• 200g roasted duck meat
• 250ml coconut milk
• 1 tbsp soya oil
• 25g large red chili
• 1 tbsp red curry paste
• 5g sweet basil
• 80g peas eggplant
• 10g fish sauce
• 60g pineapple pieces
• 15g palm sugar
• 30g cherry tomatoes
• 5ml cooking oil
• 40g black grapes
• 5g kaffir lime leaves

Method
Pour the cooking oil into the pan, turn the heat to medium. When the oil gets hot, add the curry paste. Stir fry until it starts to smell good, then change to low heat. Add the coconut milk little by little and stir until it boils. Add the duck meat and stir well.
Add the kaffir lime leaves and season with salt and palm sugar. Taste it. If the curry is too dry, add chicken stock or even more coconut milk if you want a thicker curry. Simmer the mixture at a medium heat until it boils. Then remove it from the heat source and finalise it with sweet basil leaves and a slice of chili.