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The Ministry of Foreign Affairs (MFA) confirmed on Friday that a 12-year-old Thai girl, who was reportedly forced to work at a massage parlour in central Tokyo, is now under the protection of Japanese authorities. The case has sparked widespread concern and is currently under investigation to identify all the individuals involved.

The Royal Thai Embassy in Tokyo, in coordination with the Department of Consular Affairs, is actively monitoring the situation and providing assistance.

Japanese police have arrested Masayuki Hosono, 51, the owner of the massage parlour located in Tokyo’s Bunkyo Ward on suspicion of violating labour laws and exploiting a minor.

According to Japanese media reports, the girl entered Japan in late June with her biological mother on a 15-day tourist visa. Upon arrival, the mother allegedly took her directly to the massage parlour near the Ueno district and abandoned her. The girl was reportedly forced to sleep in the kitchen and provide sexual services to customers over a period of one month.

The case came to light in mid-September when the girl approached the Tokyo Regional Immigration Services Bureau, expressing her desire to return to Thailand and attend school.

She disclosed the abuse and exploitation she had endured, prompting immediate action from immigration officials and the Tokyo Metropolitan Police Department’s Security Bureau.

Investigators found that the girl had been forced to serve approximately 60 male clients, generating an estimated income of 627,000 yen (132,000 baht). None of the money was given to the girl; instead, it was transferred to Mr Hosono and then to a relative of her mother. Several Thai women were also found working at the establishment, allegedly providing sexual services.

Nikorndej Balankura, the Ministry of Foreign Affairs spokesman, said that upon notification from Japanese authorities, the Thai Embassy in Tokyo assigned consular officers to visit the girl on Sept 24 to assess her condition and confirm indicators of human trafficking under the National Referral Mechanism (NRM).

It was verified that she was a victim of trafficking.

The girl is currently receiving care at a child and youth protection centre in Tokyo, including food, clothing, medical treatment, and psychological support. Japanese authorities are investigating the mother’s involvement and potential links to a broader trafficking network.

Pol Maj Gen Wittaya Sriprasertphap, Commander of the Anti-Trafficking in Persons Division (ATP), said Thai authorities are gathering evidence and will pursue legal action against all the parties involved. Once the Japanese investigation concludes, the girl will be repatriated, and Thai agencies will continue the investigation to ensure justice and long-term support for the victim.

Meanwhile, Thanakrit Jitareerat, secretary to Minister of Social Development and Human Security, is coordinating with Japanese authorities and plans to travel to Japan in person to monitor efforts to apprehend those involved.

Credit card spending during the final quarter of the year is expected to remain subdued, in line with the economy, despite the government’s implementation of stimulus measures.

According to Yuttachai Teyarachakul, managing director and head of personal financial services at UOB Thailand, although several stimulus measures were enacted to lift domestic consumption, particularly the “Khon La Khrueng Plus” co-payment programme, it is too early to assess the impact on consumer spending in the fourth quarter.

He said spending via UOB Thailand’s credit cards remained steady during the first nine months of this year compared with the end of last year, and the bank expects credit card spending to remain unchanged in the final quarter.

Overall credit card spending grew 2-3% for the first nine months this year, said Mr Yuttachai.

“For the first nine months, UOB Thailand recorded growth in spending, especially among upper-income customers [those earning at least 200,000 baht per month], across three categories: dining, travel and luxury products,” he said.

Mr Yuttachai said the bank emphasised asset quality this year and slowed new card acquisitions in light of heightened economic risks.

This approach allowed UOB Thailand to maintain its credit card non-performing loan ratio below the market average of around 2%.

In a related development, UOB’s Asean Consumer Sentiment Study 2025 revealed 45% of consumers made more purchases via social media platforms over the past 12 months, though 47% are taking longer to make purchasing decisions.

Many users now join live-streams for entertainment, product comparison and price evaluation — delaying purchases but strengthening brand engagement and awareness, the survey found.

Atis Ruchirawat, head of Krungsri Consumer, an unsecured lending unit under Krungsri (Bank of Ayudhya), said the bank expects continued contraction in both credit card and personal loan portfolios this year, following a similar trend during the first nine months.

However, Krungsri projects modest growth in credit card spending.

During the first nine months of 2025, total spending via Krungsri credit cards reached 286 billion baht, up 1% year-on-year.

The bank expects total card spending to reach 400 billion baht by year-end, representing growth of around 2%.

He said the government’s personal income tax deduction scheme for domestic tourism should also stimulate spending in tourism-related sectors, particularly restaurants.

In a heartfelt celebration of generosity and creative collaboration, a new charity initiative is uniting the worlds of fashion and compassion. The Ramathibodi Foundation, under the Royal Patronage of Her Royal Highness Princess Maha Chakri Sirindhorn, has joined hands with Jaspal Group, ASEAN’s leading fashion and lifestyle conglomerate, to launch a special collection titled ‘The Power of Sharing.’

The collection features commemorative items collaboratively designed by nine emerging fashion designers from Jaspal Group’s renowned brands – Jaspal, Misty Mynx, CPS CHAPS, CC Double O, Royal Ivy Regatta, LYN, Lyn Around, Jelly Bunny, and Quinn. Embodying the spirit of passing on kindness and positive energy between givers and receivers, all proceeds from the collection will go towards supporting underprivileged patients and procuring medical equipment for the Faculty of Medicine, Ramathibodi Hospital.

Mr Charan Singhsachathet, Chief Executive Officer of Jaspal Group, remarked:’At Jaspal Group, we believe in the power of giving and sharing with those in need to foster growth and progress for both individuals and society as a whole. We see that generosity need not be limited to monetary donations alone; it can also take the form of creative expression.

‘This belief has inspired us to transform the spirit of sharing into a source of design inspiration for the Ramathibodi Foundation’s commemorative items. To bring this vision to life, we have united nine leading fashion brands under the Jaspal Group – Jaspal, Misty Mynx, CPS CHAPS, CC Double O, Royal Ivy Regatta, LYN, Lyn Around, Jelly Bunny, and Quinn – whose designers have each contributed their creativity and inspiration to this special charity collection, ‘The Power of Sharing’, as a heartfelt token of gratitude and encouragement.’

Celebrate the season of giving with care and compassion through ‘The Power of Sharing’ charity collection – a thoughtfully curated range of elegant and contemporary keepsakes including T-shirts, polo shirts, tote bags in distinctive designs, umbrellas, and caps. Each item is designed for everyday use or as a meaningful gift for loved ones.

Jaspal, designed by Napassorn Lostapornpipit, draws inspiration from the values of sharing, love and togetherness. The design features a graceful line illustration of people holding hands on T-shirts and water bottles, conveying warmth, understanding and joy that radiate throughout the community.

Misty Mynx, designed by Kalaya Nark-on, reimagines the power of sharing through the lens of modern, confident women who embrace individuality. Expressed through a lively heart motif in vivid hues against a purple background, the design appears on folding umbrellas and canvas bags – each piece a cheerful expression of creativity, positivity and goodwill.

CPS CHAPS, designed by Narakorn Semachim, captures the uplifting energy that comes from sharing. The design features a hand motif intertwined with a guitar pick – the brand’s signature symbol – representing cooperation, unity and mutual support. Complemented by images of a dove symbolising peace and purity, and flowers representing compassion, gentleness and hope, the design appears on T-shirts, polo shirts and caps.

CC Double O, designed by Kasama Chawuthai, conveys the small yet powerful impact that arises when one person extends a helping hand to another. This idea is depicted through an image of a hand cradling a heart ingeniously formed from the brand’s initials, ‘C’ and ‘O.’ The motif appears on T-shirts and canvas bags, symbolising the warmth and love that emerge from acts of giving – the true power of sharing that everyone can create.

Royal Ivy Regatta, designed by Nutnicha Thamwarin, presents a chic scarf inspired by the concept Bloom. Illustrated with a blossoming lily, the design symbolises rejuvenation and graceful growth, representing new life that springs from the kindness of giving. The scarf serves as a symbol of collective hope and vitality that breathes life into society.

LYN, designed by Benya Kantipsakul, introduces the Infinite Love pattern on a shoulder bag, inspired by the idea that the heart serves as a bridge connecting givers and receivers through the sharing of happiness. The design features interlocking hearts forming a four-leaf clover – a symbol of faith, hope, love and luck – expressing a wish to spread joy and positivity.

Lyn Around, designed by Apirati Malisorn, reflects themes of love, support and collaboration within society through designs on T-shirts, folding umbrellas and caps. Illustrated with motifs such as birds representing freedom, sunflowers symbolising hope, and winged hearts signifying the passing of kindness from one heart to another, the design also includes the image of a cat – an affectionate creature embodying love and emotional connection. Each element is rendered in the brand’s signature artistic and whimsical style, capturing its playful charm.

Jelly Bunny, designed by Hathaichat Ongkasing, celebrates the joy of sharing and the warmth of heartfelt giving through handcrafted details on small and large canvas bags. Each design begins with hand-sculpted clay forms – hands in an embrace, hearts, the Earth and bouquets of flowers – symbolising love and positive energy. These forms are transformed into heartfelt gifts, embodying small yet meaningful gestures of encouragement and kindness for everyday life.

Quinn, designed by Guarboon Chuanboon, reinterprets the meaning of giving through a uniquely shaped, tank-style bucket bag. For Quinn, giving extends beyond material offerings to encompass the sharing of goodwill, compassion and hope. The brand’s signature letter ‘Q’ is translated into a rhythmic graphic composition that flows seamlessly across the design, symbolising unity – an idea that, despite diverse forms, each element can move in harmony with others, much like the invisible ‘threads of giving’ that connect people together.

In addition, JPS CLUB, the membership programme of Jaspal Group, invites members to contribute by donating their reward points through the JPS CLUB application in support of the Ramathibodi Foundation. (Please note that point redemptions made for donations under this initiative are not eligible for income tax deductions or other tax benefits, and receipts or donation certificates in the donor’s name cannot be issued.)

Jaspal Group, together with designers from its nine leading fashion brands, proudly presents ‘The Power of Sharing’ charity collection and invites everyone to be part of this meaningful cause. By joining in, you become part of the collective power of giving and an inspiration to those around you. All proceeds from the collection will go towards supporting underprivileged patients and procuring medical equipment for the Faculty of Medicine, Ramathibodi Hospital.

Join in supporting ‘The Power of Sharing’ charity collection and help extend the spirit of giving to bring new hope and life to patients in need. The collection is available at the Ramathibodi Foundation souvenir counters at Ramathibodi Hospital, via the website www.ramafoundation.or.th, on LINE: @ramafoundation, or by calling 0 2201 2222. (Please note that purchases of charity collection items are not eligible for tax deduction.)

With the evolution of Thai cuisine, it is natural that desserts also move into 2025, especially with evolving tastes and preferences.

Enter Asia’s Best Pastry Chef 2025, Dej Kewkacha, who is on a mission to modernise Thai desserts and take them to the global stage.

“If you trace the history of Thai word for sweets, kao means rice and nom means milk and when put together, it became kanom in Thai. Since Thailand is famous for rice, I saw the potential to develop rice milk into desserts. Traditionally, in Thailand, we only use sticky rice in desserts, but we can do much more than using rice. Hence, I named the contemporary Thai dessert brand Kao Nom,” says chef Dej.

“I actually started the research of Kao Nom during the pandemic. Initially, I selected some 20 special rice varieties from every province, but ended up with six, including white and red jasmine rice, Sang Yod rice from Thale Noi, Phatthalung, and Bue Kee and Bue Sakor rice, local varieties of the Karen from Chiang Mai. I also only use local ingredients, such as Thai chocolate from Chiang Mai, which has been grown from seedlings for more than 30 years, and Doi Manee Phruek coffee from Nan grown by the Hmong people, who revived a floating sawmill into Thailand’s best coffee plantation.

“I also chose coffee husk tea from Loei and source only from Thai farmers. Kao Nom also prioritises sustainability and has a zero waste approach when possible. We’ve transformed waste materials from coconut shells, rice husks and corn into cutlery and tableware. Our staff uniforms are upcycled from rice husks and our menus are printed on paper made from discarded rice husks.”

The chef, however, is no stranger to using rice in his desserts. Under the Kyo Roll En brand, he used rice for the famous Cocorice Japanese roll cake during Covid.

“Since that roll cake was such a hit, I decided to use rice milk in my desserts and even in Kao Nom’s signature drinks,” he adds.

The Cocorice Roll Set is one of Kao Nom’s signature desserts. Sang Yod Rice, young coconut cream and coconut milk are used for the roll cake, which is served with a soft-serve Sang Yod Rice ice cream and a rice cracker made from three varieties of rice. The ice cream has a tiny addition of salt since the chef isn’t a fan of sweet desserts and prefers them a tad savoury.

“The roll uses everything from the coconut; the flesh from young coconut, coconut milk and macapuno coconut,” adds the chef.

“In Thailand, we rarely cook rice by boiling it on the stove. The water that the rice is boiled in is full of nutrients, so I used that rice water to brew tea and have created a rice drink.”

This is reflected in the signature drink, Rice Milk Tea, which uses Ceylon tea brewed in rice water and topped with soft rice milk foam.

“Thai desserts have so much potential. I have been creating Japanese desserts for 16-17 years now and since I am Thai, it was time for me to come back to my roots,” asserts chef Dej.

“Everyone thinks of mango sticky rice as the quintessential Thai dessert, but I want to change the narrative on Thai desserts and modernise traditional ones. Thai desserts have a rich, long history and could be another soft power for Thailand. Enough talk about tom yum goong or pad Thai; it is time for Thai desserts to be in the world spotlight.”

However, he doesn’t veer far from his craft and uses Japanese techniques to create desserts at Kao Nom. For the Pandan tart, French techniques are used to make the base.

“We use coconut sugar from Phetchaburi and pandan to make the ganache. In Southeast Asia and Thailand we are used to eating bread and pandan, but here I’ve taken that idea and turned it into a pandan ganache tart. This is my approach at Kao Nom,” says chef Dej.

The tart has pandan “kaya”, pandan cake, coconut cream and is a modern version of sangkhaya or Thai pandan custard.

Easily the most innovative drink on Kao Nom’s menu and, dare I say, in Thailand, is the Thai Rice Matcha, which isn’t matcha at all but is made from young rice plants, which are green and lend the colour to the “matcha”. The chef has even reinterpreted a dessert he created at his first event in Japan.

“I was the only dessert chef at the Cook Japan Project and I wanted to do something that is Japanese, but tasted Thai. So I thought of doing something like uni but it’s actually made of foi thong, the egg custard. I used sticky rice and coconut and the wasabi is made from pandan and white beans. The shoyu is made from longan and I rolled it out in front of customers,” he explains.

The Uni Onigiri is hand-rolled table-side and may look like a Japanese onigiri, until you taste it. “Since this was the first dessert that people knew me for, I had to bring it back and it connects to rice.”

The most refreshing dessert on the menu is the seasonal one. The Rainy Parfait is made with pink guava ice cream, pink guava and basil granita, torch ginger flower jelly, Siam Ruby pomelo and salt and chilli.

“The concept of this comes from the fact that Thais love to eat fresh fruits, which rotate according to the seasons. My seasonal dessert follows a colour that changes according to the fruits of the season,” explains chef Dej.

For the winter menu, there will be Chiang Mai strawberry and custard apple, and mayong chit or Marian plum will also feature when in season. “We might even change often in one season and may showcase two or three different mangoes when in season.”

Ice came to the Thailand during the reign of King Rama IV, and during the reign of King Rama V, shaved ice in desserts became popular. This was the reason, chef Dej decided to put shaved ice on the menu at Kao Nom despite having a brand that offers only kakigori.

“When I was young, I liked eating the traditional Thai-style shaved ice or nam kang sai, which usually is a bowl of shaved ice with various syrups and toppings. I wanted to recreate that nostalgia in my way,” he says.

At Kao Nom, Taro Kakigori with fresh taro sauce mochi and taro chips is on offer, along with Chocolate Kakigori with 74% Thai organic chocolate from Chiang Mai, a jade mochi and pandan froth.

Sourcing cacao pods from his supplier, the chef’s Cacao Story comes to life. In the pod, there is triple chocolate ice cream, dark chocolate granita, longan jam and som saa. Also, following the zero-waste principle, is the Makrut dessert. Chocolate ganache is piped into a hollowed-out kaffir lime shell, sprinkled with spicy dried larb powder. Custard Pudding, which is a three-layered taro custard is served in an empty egg shell and comes in an egg carton.

The Bangkok Banana is a modern take kanom kluay or steamed banana and coconut cake.

“In Thailand, bananas are famous in almost every region — bananas from Kamphaeng Phet are best eaten fresh or dried, and the Pearl banana from the Northeast is best roasted. This is my take on a Thai banana. It is a three-layer banana cake served creme brûlée-style. I scoop out the banana from the peel and use the peel to plate the dessert,” says the chef.

Kao Nom also makes seasonal preserves and jams that are served with Thai toast, which is a sourdough brioche. Currently being served with longan, pandan and bilimbi.

Despite wanting people to experience more Thai desserts than just mango sticky rice, it has made its way to Kao Nom’s menu, but in chef Dej’s unique style. It is presented as a layered cake with sticky rice, fresh mango, mango pudding, fresh coconut jelly and coconut sauce in a hollowed-out, edible whole young coconut.

“Kao Nom not only showcases how contemporary traditional Thai desserts can be, but it also shows how versatile Thai ingredients are, as well. I want people outside of Thailand to know more about our desserts, because everyone talks about Thai food, but rarely talks about Thai desserts, save for mango sticky rice,” says chef Dej.

Thai dessert histroy

Thai desserts are more than just sweet conclusions to a meal – they are an art form and a cultural identity passed down through generations.

From the ancient Trai Phum Phra Ruang (Three Worlds According To King Ruang) of the Sukhothai era, which documented desserts made from flour and sugar, to the golden age of Thai confections during the reign of King Narai The Great, when Maria Guyomar de Pinha (Thao Thong Kip Ma or the Queen of Thai Sweets) introduced egg yolks and whites into Thai sweets, each period marked a significant evolution in Thai dessert history.

In the early Rattanakosin era, Thai desserts became refined palace art, famously celebrated in King Rama II’s royal poem Kap He Chom Khrueang Khao Wan (The Poem Of Savoury And Sweet Dishes).

A new tiger cub has been captured on camera in Sai Yok National Park, Kanchanaburi, which officials say underscores the park’s thriving forest ecosystem.

Park chief Peerapong Puangmalee said yesterday the young tiger, estimated to be between one and two years old, was captured twice by camera traps on July 31 and Sept 10. It was identified as SYT001F_C.1_2025. The cub is believed to be the offspring of female tiger SYT001F, first recorded in 2018, and likely fathered by a male identified as SYT004M, he said.

“The sightings increase the park’s tiger population to five, underscoring the success of the Spatial Monitoring And Reporting Tool [Smart] patrol and anti-poaching measures,” he said. He said the Smart patrol system is a data-driven forest patrol method using Geographic Information System (GIS) technology for planning, data collection, and analysis, enhancing protection, law enforcement, and management of conservation areas nationwide.

The Thai Digital Asset Association (TDA) has urged the next government to maintain consistent support for the digital asset industry, warning the country risks losing ground in the regional race for blockchain innovation and foreign investment.

Thailand has dropped to 17th in the Global Crypto Adoption Index from its peak at eighth, lagging several regional peers including Vietnam, Indonesia and Singapore, according to TDA president Nares Laopannarai.

Global recognition of digital assets has surged, particularly following US President Donald Trump’s endorsement of digital finance and the passage of the Genius Act, which allows the issuance of fully dollar-backed stablecoins.

This policy shift encouraged governments, banks, fintech firms and private corporations worldwide to explore or issue their own stablecoins.

In Asia, Hong Kong, South Korea, Japan, Vietnam and Malaysia are all strengthening their regulatory and policy frameworks to integrate digital assets into their national digital economy strategies.

“In contrast, momentum in Thailand has slowed, even though earlier initiatives such as G-Token and the concept of crypto debit cards for retail payments showed the country’s potential to merge digital assets with traditional finance,” said Mr Nares.

“In other Southeast Asian countries, national leaders themselves are the driving force behind digital asset policy. Thailand was once a regional pioneer with one of the world’s first comprehensive digital asset laws. But to keep pace, the incoming government must ensure digital asset promotion remains a key national agenda item.”

Thailand remains well-positioned thanks to its clear regulatory framework, covering custodian requirements, anti-money laundering standards, and token fundraising rules, which aligns closely with international best practices, he said.

These facets could still attract major global players if policies are structured to encourage investment and innovation, said Mr Nares.

“If the government strengthens its regulatory and promotional framework, Thailand could regain its place among the world’s top 10 countries in digital asset adoption,” he said.

The TDA together with Cryptomind Group Holdings is holding Thailand Blockchain Week 2025 this weekend, the eighth edition of the event since 2018.

“We believe Thailand Blockchain Week 2025 will demonstrate the true potential of the Thai digital asset industry to the world,” said Mr Nares. “It will attract foreign investment, strengthen local businesses, and help position Thailand as a competitive force in the global digital economy.”

The second of only two Vietnamese restaurants with a Michelin green star, Lamai Garden in Hanoi lives up to its accolade.

Located in a small house, tucked away in a residential neighbourhood, the 14-seater restaurant is helmed and owned by chef Tran Hieu Trung. He became a chef accidentally.

“I started cooking seriously a bit late, when I was around 30. I often think that cooking chose me, not the opposite. I think most of our careers choose us in life. When I was young, I chose to be an engineer and I wasn’t fit for it. One day I went to the kitchen and really enjoyed my time in it, and then I decided to do this professionally,” explains chef Trung.

“I really enjoyed cooking French cuisine and wanted to see what it was really like in France. I decided to go to France to be trained at Le Cordon Bleu. However, the more time I spent in France, the more I realised that I didn’t really like French cuisine and yearned for Vietnamese. In order to get to the end of something, we must have our heart in it.”

After studying in France, he returned and embraced Vietnamese cuisine. Though the chef was born and brought up in the south of the country, he decided to open Lamai Garden in Hanoi because his family decided to move back there.

Lamai Garden reflects his philosophy of seasonal and local ingredients, often sourced from his mother-in-law’s farm in the north and his organic farm 500m from the restaurant.

“The name of the restaurant comes from a combination of the names of my two children, Lam and Mai. Actually, the predecessor of Lamai was La Chérie, which was a bistro,” says chef Trung.

“But later I decided to separate the restaurant from the bakery, to develop a purely Vietnamese concept. I did not think too much when I started the restaurant. I just wanted my customers to feel the place and time; so when they eat at my restaurant they know what time of the year it is. Is it autumn or summer? I began with simple thinking.”

The bistro also served seasonal and local ingredients, and when the chef moved to Lamai Garden, he had more time to think about the concept. However, chef Trung says doing fine dining in Vietnam with local ingredients is a bit of a challenge.

“The ingredient quality from the farms in Vietnam aren’t as good when compared to France or Japan. Though we have good seafood, by the time it reaches to Hanoi, it’s not the same quality. If you eat pork in the mountains, it is very good, but here in Hanoi, you cannot find that species. So that is why most fine dining restaurants in Vietnam need to use imported ingredients,” he explains.

The small organic farm is where he grows seasonal vegetables and the restaurant’s front garden is full of herbs and leafy greens, often used in the dishes. In fact, it would not be out of the ordinary to see a chef pop into the garden during service to grab a few ingredients for the next dish. Farm-to-table doesn’t get any fresher.

“When I started Lamai Garden, I asked my mother-in-law to raise some ducks for me. To get good ingredients, I had to grow my own vegetables. Only later did I find farms that grow vegetables and raise animals in the organic way that I wanted to order from and use,” says chef Trung.

“The menu at Lamai Garden is loosely based on Japanese kaiseki, which is equivalent to the Vietnamese saying ‘each dish has its own season’. Looking at the distinct summer and winter markets in different parts of Vietnam, there are different produce available. Winter is the season of vegetables and citrus fruits, while in the summer squash and pumpkin are at their best. My menu also focuses on the different cuisines between regions. The ingredients based on geography, climate and people are also reflected in the dishes.

“In my hometown, I said I would only buy free-range pigeon and then the farmers said they would raise them for me and not use the cages any more. I think in time, when more people request better ingredients and produce, more farmers are encouraged to participate in this food chain.”

The restaurant’s garden is also home to mountainous herbs. There is even a plant that tastes like Coca-Cola, which the chef brought from the mountains and realised it could be grown in Hanoi. The chef chooses most ingredients and produce when he travels.

“Usually when I travel, I met many people who rear animals and grow unique vegetables and edible plants. I ask them if they can send it to me in Hanoi and that’s how I choose my suppliers. My menu often has ducks that my mother-in-law breeds, mountain goats and black pigs,” adds chef Trung.

“Even the food from the North and South differ with the south being bolder, while the North being more herbaceous. You can notice the differences in a simple bowl of pho and what is put into it. The north doesn’t put as many herbs into pho as the south and since I grew up in the south, I prefer it with lots of herbs and sauce.

“At Lamai Garden, the menu can also be described as my journey through Vietnam. Depending on the season, you will see my past in Ho Chi Minh City and some dishes from the north or south. Of course, when I add my personality, the dish that leans more towards the south is more my version. I used to spend time on presentation, but later on after cooking a dish, I wanted to serve it immediately. The beauty of the dish, is after all, in the cooking technique, even if it is just a vegetable dish.”

Chef Trung prefers meat to vegetables and that is emphasised in his menu. Even on the winter menu, one can expect to find dishes like mustard greens and cabbage, which he says “is very refreshing, but in a different way. Nothing is heavy and it feels very light, but not boring”.

The wild duck he serves weighs less than a kilo and are bred for his table alone.

“What I like about this duck is that it doesn’t smell like duck. It is not gamey but is fragrant, almost,” says chef Trung.

“It is imperative to note that I do not want to elevate Vietnamese cuisine; neither do I serve modern Vietnamese cuisine. At Lamai, we bring new breath to Vietnamese cuisine, honouring traditional values with our approach, which is sourcing the best product, following the seasons and making things simple.”

China’s newest and most advanced aircraft carrier, the Fujian, officially entered into service this week, the country’s military announced Friday, bringing Beijing another step closer to its goal of rivaling American naval power in the region.

The Fujian, which features an electromagnetic catapult system for launching and landing aircraft, was commissioned for service Wednesday, when China’s top leader, Xi Jinping, presided over the ceremony on Hainan, an island in the country’s south, the Liberation Army Daily and other state-run news outlets announced.

Xi, dressed in army green in his role as chair of China’s military, strode the deck of the carrier, inspecting aircraft and praising their pilots as heroes, video released by Chinese official media showed. Reports also said that Xi had ‘personally decided’ that the Fujian should use the electromagnetic catapult equipment, a demanding technology that President Donald Trump recently railed against.

By deploying the Fujian, and with plans to construct more aircraft carriers, China is moving to assert dominance in the western Pacific, using the carriers and their accompanying forces to brandish power and intimidate adversaries, several experts said. The Fujian, the third of China’s carriers, is its most ambitious effort so far. The ship was unveiled in 2022 but took years to become proficient enough to go officially into service.

China’s aircraft carriers still lag behind those of the United States, both in number and sophistication. China now has three, all running on diesel, while the United States has 11, which are all nuclear powered. But the Fujian is the first Chinese carrier to approach the US carriers in size and capability.

Satellite images suggest that China is already building a fourth carrier. And plans are underway to keep expanding the fleet, possibly shifting to nuclear-powered carriers at some point, despite arguments that unmanned drones and precision missiles could make the ships obsolete.

‘While unmanned systems are a trend, I don’t believe they will pose a major, lethal threat to aircraft carriers within the next decade,’ said Jiang Hsin-biao, a researcher at the Institute for National Defense and Security Research in Taipei, which is supported by Taiwan’s Ministry of National Defense. ‘Even the US is building new carriers, demonstrating their lasting value. The threats are relative and exist for both sides, whether it’s China or the US,’ he said.

For Xi, the publicity around the commissioning of the Fujian may be a political salve after recent embarrassing revelations of corruption in the high ranks of the People’s Liberation Army forces. China announced in October that nine senior officers had been dismissed and faced prosecution on charges of corruption and abuses of power. They included Gen. He Weidong, who was third in China’s military hierarchy, after Xi and another commander.

The Fujian’s main breakthrough is its electromagnetic catapult system for launching aircraft and slowing them to a halt when they land. The system appears similar to one used aboard the USS. Gerald R. Ford, the first of the United States’ newest generation of aircraft carriers. But Trump late last month criticized the electromagnetic technology as unreliable and said he would order US carriers to go back to steam-propelled launchers.

‘When we build aircraft carriers, it’s steam for the catapults, and it’s hydraulic for the elevators. We’ll never have a problem, OK?’ Trump said on a visit to the USS. George Washington, an aircraft carrier in Japan.

China’s two earlier carriers, the Liaoning and the Shandong, use simpler takeoff and landing technology on decks with ski-jump-like prows. The new system could allow the Fujian to carry larger aircraft with bigger loads of weapons and to send the planes out faster with less wear on their frames.

The Fujian’s deployment comes as tensions continue between China and Taiwan, an island democracy that has long rejected Beijing’s claims of sovereignty. Some analysts foresee China using the Fujian as part of carrier groups, along with battleships and submarines, that could intimidate Taiwan or countries that have territorial disputes with Beijing, especially in the South China Sea.

It is unlikely that carriers would figure prominently into any initial military action by China against Taiwan, because the island is so close to the Chinese coast and its many air bases. But some experts believe China could eventually use aircraft carriers in a blockade of the island.

‘These aircraft carriers are, of course, not aimed solely against Taiwan,’ Jiang said. ‘But if they’re deployed in the Western Pacific, they could encircle Taiwan.’

Operating large carriers far from China’s shores and mastering the art of quickly sending out swarms of aircraft from their decks may take the Chinese Navy some time. But Beijing has signaled that it is determined to learn quickly. In September, Chinese military media showed footage of aircraft practicing takeoffs and landings from the Fujian.

But China is still some ways from becoming fully mature as a carrier power, Aita Moriki, a research fellow at Japan’s National Institute for Defense Studies, wrote in an assessment of the Fujian published in early October. ‘Many technological and personnel challenges remain,’ he wrote.

Taiwan Excellence proudly announces the resounding success of its global campaign ‘Give Me Five! A Better Life’ in Thailand. Led by FuBear, the cheerful mascot of Taiwan Excellence, the campaign aimed to spread positive energy through high-fives across 11 countries. The initiative received a warm response in Thailand, surpassing expectations with a total of 220,505 high-fives, both online and offline.

The campaign kicked off in September with a special online comic collaboration featuring popular illustrator Tum Ulit. Guided by FuBear and Tum Ulit’s cat, fans joined the online high-five campaign with great enthusiasm. Another key highlight of the campaign was the ‘Meet and Greet with FuBear’ held on 4-5 October at Central Ladprao, where fans eagerly lined up to high-five with FuBear from Taiwan. The event created a lively and heartwarming atmosphere full of smiles and joy.

To amplify the spirit of giving, Taiwan Excellence converted all high-fives into a force for good by donating 5,000 nutritious meals to underprivileged children through the CCF Foundation for Children and Youth, under the Royal Patronage of Her Royal Highness Princess Maha Chakri Sirindhorn. This initiative ensures that children in underserved areas have greater opportunities to grow and thrive.

Taiwan Excellence remains committed to being a positive force for improving lives through innovation, community engagement, and sharing-to help build a better and more sustainable society.

Stay updated on FuBear’s journey and Taiwan Excellence news at Facebook: TaiwanExcellence.TH