During the time when China mainland transformed their political system from a monarchy to communism, lots of Chinese left the country seeking a new life opportunity. Many of them selected Thailand as their destination. They started a new life in the Kingdom with prosperity. They still kept their identity by using their Chinese name. Thereafter, their kids, the following generation, were born with a Thai name. However, they still used a Chinese family name like Tang, Lim, Ng, etc. They then came to realise that it was not localized enough to have a Thai name with a Chinese last name. They began to apply for a Thai last name. That is the starting point of this story.
When you go to apply for Thai last name, the regulation for registration of the new last name is as follows:
The applicants submit 5 alternatives to the government officer. Each one has a maximum of 10 Thai character.
The officer will search in the database for identical last names. The law does allow identical last names to those existing already So hopefully, one of your 5 alternatives will be unique and can be used.
About one month later, you will check with the officer. If there is any duplication, you need to create the new one and resubmit it again. If not the case, you can use the real NEW last name.
Since we have a lot of immigrant Chinese, subsequent applicants have to create a new name that has a low probability of duplication. Thus, the new surnames just get longer and longer.
Amanda Levete Architects have unveiled Central Embassy, a 30-storey retail and hotel project in Bangkok, Thailand.
The tower will be built in the former gardens of the British Embassy in the city.
Amanda Levete Architects was formed after Levete and former partner Jan Kaplicky, who had previously worked together as Future Systems architects, we separate nt their ways.
From Bangkok Post (09/02/2011) :
Central Retail Corporation is taking the lead in developing the retail business in the Phloen Chit area with the unveiling of its 13-billion-baht Embassy project.
The long-awaited plan for Central Embassy, which occupies land that Central acquired from the British Embassy, was officially announced yesterday with work to start imminently and is scheduled to be completed in the last quarter of 2013.
Thai silk-like texture
Apart from Central Embassy, about 100 billion baht worth of investments will be poured into related developments of high-end luxury residences, premium hotels, office buildings and serviced apartments around the intersection of Wireless and Phloen Chit roads. They include Park Ventures by the TCC Land group of liquor tycoon Charoen Sirivadhanabhakdi, and Okura, a top-end hotel and resort chain from Japan.
"The Central Embassy project will become Bangkok's first iconic retail building," said Tos Chirathivat, chief executive of CRC.
Futuristic interior design
Central Embassy, located on a nine-rai site, is a 37-floor complex comprising an eight-story retail and lifestyle podium and a 30-floor luxury hotel tower with 222 rooms, to be managed by the Park Tower chain, its first Thai management contract. The complex has a total area of 144,000 square metres with 70,000 sq m for retail. The company expects to break even within 10 years.
The project will lead to a 400-metre combined facade for Central Embassy and Central Chidlom, with a skybridge connecting the two. Central Chidlom will be renovated to achieve a consistent look and feel.
"We're not worried about local political and economic uncertainties," added Mr Tos. "Everybody has a role to play to boost the confidence of the country."
Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.
Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.
Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!
