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Rising from the hills of Chalong, forming a gleaming presence that can be seen from clear across Phuket’s south, sits the Big Buddha. A decade ago, the huge statue was commissioned for a temple in Kata, but at some point someone looked up to the top of the verdant hill rising behind the temple and thought, “Why not?” Thus, an ambitious plan was born.

On the Big Buddha hilltop there are encouraging signs to be found. In the large meditation hall on one afternoon, a small group of Thais and foreign tourists can be seen receiving blessings from two monks, a peaceful scene familiar to anyone living in Thailand, but for visitors it reveals the contemplative, tender side of Thai culture not always evident in the brash tourist areas.

Getting there
Operated only on weekends and holidays, the rail trip to the historic Bridge on the River Kwai, Kanchanaburi, is entertaining and provides sobering lessons in some of the darker history of World War II.

The train leaves Bangkok's Hualamphong Station at 6.30am, returns around 8.00pm and costs only 200 baht air-con and 100 baht for a car with open windows and a fan. Although air-con is more comfortable, viewing and photography is easier in the cars with open windows.

There are guides on the train offering commentary in Thai, but they often stopped at our seat to explain things in English. Once off the train, people fend for themselves, but this didn’t present any problem as we simply followed the crowd to the various sights. It is a good idea, however, to bring your favourite guidebook along to help fill in details.

Don't make our mistake of not having breakfast before arriving at the station. Hualamphong’s food vendors don’t open for business until after the train departs! Also be sure to purchase your ticket a couple of days in advance as seats often sell out before departure.

Nakhon Pathom
Our first stop was Nakhon Pathom, one of Thailand's oldest cities and home of the world's tallest Buddhist monument, the Phra Pathom Chedi. Looming dramatically over the entire city, the 127-metre orange-glazed spire glittered in the early morning sun as we scrambled off the train. The time allotted for the stop was just 30 minutes, so we only had time to reach the base of the monument, snap a few pictures and grab some of Nakhon Pathom's famous khao laam – sticky rice and coconut steamed in a segment of bamboo – before rushing back to the waiting train. Nakhon Pathom and its colossal chedi deserve more time, but this visit was enough to whet our appetite and ensure that we would return for a more extensive visit.

In places, Natai Beach appears to be as wide as it is long. The shoreline is backed by large, tropical and casuarina trees accompanied by verdant vegetation. It's a magical spot as it's not often a beach with so little development is actually found in Thailand.

Drinking in the natural beauty of Natai Beach is easy. Not only is it a gorgeous natural parcel of land, but often it's nearly deserted, giving it a very exclusive beach holiday feel. Sunsets here are nothing short of stunning, and at any given time of year the skies put on a delightful show of oranges, purples, pinks and blues enhancing the already dramatic backdrop of this beach.

Refreshingly, there are a number of rubbish bins placed in strategic spots along the 10km coastal stretch of Natai Beach, encouraging daytrippers, locals and tourists to keep the beach clean. This little campaign is obviously working as Natai Beach is nearly free of debris.

The roads that wind to and from Natai Beach snake through tiny villages, shrimp farms, undeveloped land and towering palm trees. Every now and again, a farm hugs the narrow roads.

Daily 7am-11pm

Michael Nurbatlian strode across the lounge, all welcoming smiles, and asked me if I needed a coffee or tea. That set the tone for a relaxed and engaging chat, with a contrasting backdrop provided by a turbulent Andaman Sea, its breakers pounding the granite boulders beyond the vast infinity pool. For this was Kata Rocks, one of Phuket’s iconic resorts, with its 34 sky villas, perched on a rocky promontory directly overhanging the infinite ocean.

'Infinity' is a keyword here. For the sky is literally the limit in terms of the resort’s aim to please its exclusive clientele; Michael's position is marketing director of 'Infinite Luxury', the cutting-edge design and development company which operates the flagship resort.

He has come a long way in a relatively short space of time; proof that youth – Michael is 30 – is no barrier to giddy heights when you have the passion, the application and the intellect to go with the ambition.

Michael has an unusually cosmopolitan background. A member of a distinguished Armenian family who moved to Beirut in the late 19th century, his father – whom he refers to as his 'best friend' – was the Lebanese Ambassador to Thailand. So it was hardly a cause for surprise that Michael should decide to pursue his career here.

Schooled in Switzerland, he thinks in French and speaks impeccable English, but the culture with which he identifies most closely is that of Buddhist Thailand and oriental philosophy. He also speaks Armenian and Arabic.

Originally he thought about becoming an architect, for Michael has a lifelong interest in the visual and arts, but decided on marketing after a BA in Political Science at the American University in Beirut. Then followed an MBA – the qualification which has unlocked so many doors for so many future CEOs – at the prestigious Glion Institute of Higher Education in Montreux, Switzerland. The topic? "The Impact of Digital Branding on Guest Loyalty in Luxury Hotels in Thailand." After that, Phuket – with its high-end hotels and life-style resorts – was a natural destination.

Ever wish you could fly like a bird, soaring and diving effortlessly with the wind in your face, and experience views of this beautiful island from a new and exciting perspective? Phuket now offers you the chance to do exactly this. It’s called parasailing. The parasail is a specially designed parachute which you wear, and which is then towed behind a speedboat; suddenly you are airborne and looking down on mere mortals. There are several operators on beaches and prices start at 2,000 baht.

Phuket Bird Park has just opened on Chaofa West Road not far from Sukho Spa. It boasts more than 100 bird species – macaws, hornbills, eagles and owls from Asia, Africa and South America on 22 acres of land. There's a garden with a natural waterfall, thus keeping them close to their natural habitats. Open daily from 9am to 6pm. Enjoy bird shows three times a day at 10:30, 1:30 and 3:30pm. You will be impressed how well a flamed-coloured parrot named 'Andaman' will help you feed the birds. Entrance for children 300 baht, adults pay 500 baht.

Ingredients
• 50g curry powder
• 50g onion
• 30g spring onions
• 30g celery
• 1 egg
• 200g blue crab
• 50g red chili peppers
• 150ml condensed milk
• 20ml palm oil
• 50ml soy sauce
• 20ml 'Mae Pranom Brand' chili oil
• 30g white sugar

Method
Take the fresh crab and deep fry for one minute. Take out and allow to cool. Take the legs off the crab and cut the body in half. Cut the vegetables into 2cm pieces except spring onions and celery; reserve these for garnish.

Place a wok on the burner at high heat. Add the oil and vegetables and cook for two minutes, stirring the vegetables with spatula.

Add the curry powder and white sugar and cook for one minute, continuously stirring, then add the egg, chili oil, and condensed milk. Add the crab and the remaining ingredients. Cook for another minute. Place in a bowl and garnish with the spring onion and celery. Serve with jasmine rice and Thai condiments.

Lobster cake (one serving)

• 100g rock lobster meat
• 1 egg white
• 20g breadcrumbs
• 1 pinch salt
• 1 pinch of ground black pepper
• 1 pinch lemon zest

Salad
• Rocket salad
• mizuna
• red coral
• cherry tomatoes
• carrot
• white radish
• cucumber
• extra-virgin olive oil
• balsamic vinegar

Aioli
• 15g Thai seafood dipping sauce
• 30g mayonnaise

Method
For the lobster cake, first finely chop or mince lobster meat then mix with egg white, seasoning and breadcrumbs. The cake should be firm but not hard. Sear the cake in a hot frying pan or griddle with a squirt of oil until a golden brown crust forms on each side then remove from heat.

Pick the salad leaves into small pieces and finely julienne the carrot and radish. Toss with balsamic and olive oil. Arrange salad on the plate with rolled cucumber slices, and then lay the warm lobster cake on top a spoon full of aioli.