Published on January 20, 2005

Not so smooth transport

After the tsunami, no one expected another disaster to take place any time soon – and certainly not just weeks after the deadly waves.

Then, wham – on Monday there was a crash on the subway. No one was surprised that Transport Minister Suriya Jungrungreangkit looked so unhappy when he appeared on TV shortly after the accident, which injured more than 120 passengers.

Notably, the incident took place just days after new fares were introduced and after a new version of the ministry’s TV ad was launched, featuring Suriya as one of the new-generation people who use the underground train as a main means of transport.

Suriya must have been so busy in handling the crisis that he forgot one thing. As all the TV channels were running stories about the accident, the new commercial was also being aired between updates.

And what a paradox! The commercial highlights the prosperity of the underground train system. The accident, on the other hand, has demonstrated some doubts over the safety as well as the future of the entire network.

Caught at a different scene

While on the subject of disasters, no Thai company could afford, at least in public-relations terms, to be left out of the donation photographs during the relief effort.

Right after the tsunami, Boonrawd Brewery sent a large quantity of bottled water to the devastated areas. And handing the water to the victims alongside its employees was Sant Bhirombhakdi, eldest son of Boonrawd’s president Santi.

It was quite a scene, given that Sant is expected to be a big player in the empire in the future. More importantly, Sant was pictured doing good after his name had appeared in a news report as being one of those “present” during a pub brawl.

And Boonrawd didn’t stop its good deeds there. Santi himself is headed south later this week to see what he can do for the provinces. Seems the family has realised that good karma makes people truly happy.

Nothing but food, glorious food

Most judge the importance of conferences by the scale and the decoration of the venues. That wasn’t the case for a bevy of chefs who gathered recently at the Marriott Resort and Spa.

Led by Anton Mossiman, one of the world’s leading chefs, professional maestros of the kitchen attended the meeting. Mossiman himself was the chef of honour. He created the set menu for the event and talked about his inspiration for each dish.

It would seem logical to expect that the lavish event was held at an equally lavish dining table. In fact, the venue was a kitchen by the hotel bar .

But to gourmets, good food is always delicious – no matter where it is eaten.

achara_d@nationgroup.com

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