Shopping / Security and smart homes

Lunch Tue-Fri 12-2pm, Dinner 6pm-Midnight. Closed Monday

Phuket is known for its white sandy beaches, world-class resorts, and spectacular array of dining and entertainment spots. Thailand’s largest island continues to retain its position as the epicentre of tourism in Southeast Asia.

But, whilst it is easy to get caught up with the beauty and serenity of the island, we must recognise that Phuket has a growing waste problem. As a resident or tourist, it is important to be aware of, and respect, Thailand’s waste-related laws. In comparison to violation of Thailand’s drinking and drug laws, which are always prioritised under a tourist’s or foreign resident’s ‘DON’T DO IT’ list, laws concerning littering and waste are often overlooked and unfortunately taken for granted.

The history of Phuket has been revealed!! 'A History of Phuket' is a comprehensive and well-researched book of Phuket and the surrounding region that incorporates original quotes and writings from commentators and visitors over the last 2,000 years.

It includes photographs and maps, which have never before been published and includes historical occurrences such as the first humans, the influence of early Negro, Malay, Indian, Chinese, Arab, Greek settlers and visitors; the ancient east west maritime trade route; the rise and fall of early kingdoms and empires; the coming of Islam and Thai regional dominance; the social history and the scourge of piracy; swashbuckling attempts by Portuguese, Japanese, Dutch, French, and British adventurers to control Phuket from the 16th to the 18th centuries; the destruction of the 18th and 19th century Burmese wars; the tin mining boom; mass Chinese immigration and their rise to regional power; European colonial pressure and why Phuket was never colonized; the birth of Thailand; Japan's WWII invasion, local resistance battles and the eventual Allied conquest of Phuket; and Phuket's post-war transformation into a tourist destination

Now into his 80th year and survivor, not only of countless dives, but more recently of massive heart surgery which he characteristically dismisses as getting "a new cow's heart valve and four by-passes", it is our good fortune that he recently decided to chronicle this extraordinary life in his autobiography, reviewed on the following page.

But there's no substitute for a face-to-face meeting… Alan casts his mind back to his first year in the army as a sapper, when he attended and passed three trade courses, one of which was a Royal Navy air diving course to 180ft depth. "I volunteered for every available course, including the diving one," he says. That decision effectively defined his working life – he rapidly became an expert in the dark arts of marine diving for various construction projects.

For many years he worked for Halcrow and Partners, travelling all over the world from Libya pre-Gadhafi to Dubai, the Seychelles, Ghana, Indonesia and many more, always learning on the job, and pioneering new procedures along the way. As he says, "Always based on careful advance attention to detail, essential in all diving and construction matters." A jewel in the company crown.

Daily 6.30am-11pm

Ingredients

• 300 gm chicken breast
• 200 gm celery
• 50 gm spring onions
• ½ gm garlic
• 20 gm ginger
• 10 gm carrots
• ½ gm sesame oil
• ½ gm cooking oil
• pinch of salt
• pinch of black pepper
• 100 gm chicken stock
• 20 gm tapioca
• ¼ gm soya sauce
• ¹⁄₁₀ gm oyster sauce

Method

Stir fry the garlic until golden brown and then add ginger Once you can smell the ginger, add the chicken breasts and stir again for two minutes, then add chicken stock and seasoning, followed by the vegetables.

Add tapioca flour to thicken the sauce.

To finish, top with sesame oil