Rites and rituals
Shan-speaking communities in Mae Sariang district, Mae Hong Son Province, celebrate the “Ork Wa” Festival from Saturday through Monday.
Rites and rituals
Shan-speaking communities in Mae Sariang district, Mae Hong Son Province, celebrate the “Ork Wa” Festival from Saturday through Monday. This unique Tai Yai rite marks the end of Vassa, the Buddhist Lent with colourful processions and ceremonies. Dancers dressed as half-birds, half women move in front of burning firewood to percussive beats, transporting the visitor back some 100 years though thankfully still keeping one foot in the present. The riverside district of Mae Sariang is about three hours on winding roads from either Chiang Mai or Mae Hong Son.
Smoke on the water
The Naga Fireball World Festival returns to the Mekong River in Nong Khai as the full moon rises on Sunday night. Legend has it that Mekong nagas, or mysterious serpents, spit fire into the night sky, leaving thousands of pink and red bursts of light over the river. The myth has become a hit, drawing thousands of visitors to the riverside to see the fireballs. The festival begins tomorrow with cultural shows, boat racing and fireworks. Hungry travellers are in for a treat too as the locals bring out a vast array of mouth-watering food.
Fire in the sky
The people of Chaiyaphum take great pride in their annual Klee Fai ceremony, which this year takes place on Saturday and Sunday in Kudtum subdistrict. Also known as Thai traditional fire hockey, Klee Fai marks the end of the Buddhist Lent and features a spirited game in which players hit flaming balls with sticks. Visitors are welcome to cheer on the players, enjoy various other local sports and take part in the release of lanterns that light up the skies around Chaiyaphum. Call TAT Nakhon Ratchasima Office at +66(0) 44 213 030 or email [email protected].
Tasty treats with truffles
The truffle is the superstar at Fireplace Grill and Bar of Bangkok InterContinental from now until the end of November. The restaurant is offering a special a la carte menu featuring the seasonal delicacy in dishes that bring out the best of this highly prized culinary treat. Two main course choices – Butter-Poached Stockyard Tenderloin “Belle Helene” with Truffle Tagliatelle and Lamb Loin Wellington with Black Truffle and Truffle Reduction – are transformed by the distinctive taste and aroma of truffle. With a dessert selection that includes Truffle Panna Cotta and Candy, diners will discover how well the truffle complements sweet dishes. Book a table at (02) 656 0444 extension 5502.