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All regular train services have resumed in the far South after workers completed repairs to tracks damaged by a bomb blast in Narathiwat province on Monday morning.

The explosion damaged a set of switch points and some sleepers near Maruebo station in Rangae district, injuring two rangers patrolling the track.

South-bound services were subsequently terminated at Yala and ongoing passengers bussed to their destinations while repairs were made.

Only two local trains running on the section between Sungai Kolok and Yala stations were affected.

The State Railway of Thailand (SRT) announced the resumption of all services on its Facebook page on Monday night.

Bored of eating the same thing twice? Fear no more, here’s a list of restaurants and bars that have shuffled things up to make sure you’re never bored or short of choices while dining out.

Palmier By Guillaume Galliot

Palmier by Guillaume Galliot at the Four Seasons Hotel Bangkok at Chao Phraya River unveiles a new menu that continues to capture the spirit of French brasserie dining. The new menu brings together comforting classics, seasonal produce and chef Galliot’s signature creativity. ‘Palmier has always been about creating a bridge between my French roots and the vibrant energy of Bangkok,’ says Chef Galliot. ‘With this new menu I wanted to revisit some of the most beloved dishes of French brasserie cuisine, those that celebrate warmth, generosity, and flavour while giving them a fresh perspective that feels authentic yet elevated.’

Highlights include Duck à l’orange with potatoes and fennel; Boeuf bourguignon in a red wine sauce with buttery mashed potatoes; Wagyu beef and foie gras burger; Whole roasted calamari with Champagne sauce; Trofie pasta with crab meat in a bisque sauce; Pan-fried foie gras with a port wine sauce; and Pan-seared scallops with carrot and a bisque sauce.

The refreshing Seafood Towers invite convivial family-style sharing, while timeless dishes such as Poulet rôti with morel and a creamy sauce, and Sole meunière classique with pomme cocotte remain beloved staples. Vegetarian options include a Zucchini blossom stuffed with ratatouille and a Parmesan coulis, highlighting Palmier’s commitment to creativity and inclusivity.

‘A Seasonal Addition: L’Ardoise by Chef Guillaume Galliot’ is inspired by the French brasserie tradition of a menu sur l’ardoise, the daily blackboard menu that reflects the chef’s mood and the market’s freshest produce. Changing according to ingredient availability, L’Ardoise showcases the creativity of brasserie cooking. The chef’s selection offers two- or three-course options.

Chef Galliot will be in Bangkok on Nov 7-8 to present the new menu.

Liang Tang Chai Shabu

Liang Tang Chai Shabu by chef Tsai Shih Wei introduces a new soup to its selection: Peeled chilli peppers with scallops and clams.

Chilli peppers from Yilan county in northeast Taiwan are first deep-fried, peeled and deseeded. They are then soaked in soy sauce, licorice, plums and rock sugar. This aromatic soup has a sweetness that lingers behind the gentle heat. Clams and scallops are added for depth.

At Liang Tang, the focus is a pot of good soup, one that warms the soul and perfect for Thailand’s winters. The other soups available are: Pepper, pork stomach and chicken; Fish maw, dried scallops and chicken; Lobster; Lotus and Herbs; Vietnamese beef; Taiwanese stone hot pot; and Taiwanese spicy mala hot pot.

Squid sausage, squid ink sausage, deep-fried river prawns with tamarind sauce and fried bean curd are the new dishes for this autumn/winter menu change. The best-selling shabu set comes with fresh lobster from Phuket, Gillardeau oysters, abalone, grouper, squid, clams, shrimp, sashimi-grade scallops and A5 Wagyu striploin. These are complemented by gourmet appetisers that rotate seasonally.

Elements, inspired by Ciel Bleu

Elements, inspired by Ciel Bleu at The Okura Prestige Bangkok has launched the ‘Autumn Guestronomic Dining Journey’. Under chef Gerard Villaret Horcajo, the tasting menu represents a celebration of the finest autumnal produce.

The journey begins with the Wild-caught himi kan-buri, a delicate composition that marries the pristine flavours of yellowtail with the subtle acidity of kabosu dashi, the creamy nuance of shungiku emulsion and Itoshima oyster. Following this, the Homemade yakisoba noodles are presented with the luxurious texture of Murasaki uni, hojiso and crisp myoga. Indulge in a rich tapestry of flavours with the Jean Larnaudie foie gras, counterbalanced by the tartness of artichokes, a dashi vinegar glaze and Mimolette cheese and dates.

The main course presents a choice between Koji-aged free range poularde and Hokkaido Wagyu A4 striploin. Dessert is also a choice of two, Tonka bean crème caramel or Yame persimmon. There is also an à la carte menu.

Clara Bangkok

Chef Christian Martena has revealed his new seasonal, autumn menu.

Every course is a journey, thoughtfully designed to reflect Chef Christian’s personal culinary experiences and discoveries within Italian contemporary cuisine. Two new bites join the Aperitivo. A beignet stuffed with Hokkaido scallop, topped with smoked mayonnaise and a homemade scallop katsobushi; and a Cacao nibs tart topped with pumpkin pickles, foie gras mousse glazed in aged balsamic sauce and pumpkin puree. This is served alongside the signature Stracciatella with sea urchin, citrus and dill.

A celebration of autumn’s beauty is the heirloom carrot. Showcased in the Heirloom carrot panna cotta, delicately combined with almond milk, basil oil, orzata and caviar. More delights await.

Stella

Stella, Capella Bangkok’s riverside cocktail bar, turns the page to a new chapter of its mixology series with ‘Journey Into The New Siam’ curated by new bar manager, Miriam Nini.

Inspired by the timeless elegance of Royal Thai traditions and the kaleidoscopic energy of modern-day Bangkok, the cocktail odyssey captures the Thai capital’s colourful dynamism in an all-new menu of spirited libations. A recurring character in Stella’s new story is the lotus flower. The latest cocktail collection features 20 drinks, divided into three distinctive chapters.

Chapter 1: Bangkok and its Evolution: 12 creations inspired by 12 diverse districts of the Thai capital. Eight signature cocktails and four spirit-free, style-full drinks. Some of the highlights include: Mango Moonlight, inspired by the Bang Kho Laem district, a melting pot of Thai, Chinese and Indian influences; while My Thai, a tribute to Pom Prap Sattru Phai, is a frosty, slushy-like drink. Among the zero-proof standouts is the Dockside, inspired by Khlong San district.

Chapter 2: Stella’s Signature Revivals: Seven forward-thinking reimaginations of global classics. Highlights include the Umami Martini served ice cold with a bump of Stella’s finest vegan caviar.

Chapter 3: Drink Like a Local: The seasonally-changing Ya Dong Experience, a contemporary riff on Thailand’s beloved traditional moonshine, adds another layer of local flair to Stella’s new story.

Pagoda Chinese Restaurant

Pagoda Chinese Restaurant at Bangkok Marriott Marquis Queen’s Park is offering a new menu showcasing the Qingdao sea cucumber.

Sourced from the coastal waters of Qingdao, the famous city in Shandong province on China’s eastern seaboard, Qingdao sea cucumber has a firm texture and delicate flavour that make it one of the world’s most highly-prized varieties of seafood.

Chef Oscar Pun will source the finest sea cucumbers from Qingdao to craft a selection of five delectable dishes like Braised sea cucumber and steamed pork dumplings with whole abalone; Double-boiled black chicken broth with sea cucumber and wolfberries; Braised sea cucumber with Shanxi millet and chicken sauce; Braised sea cucumber with scallions and brown sauce; and Braised sea cucumber with Sichuan mapo tofu.

The Qingdao sea cucumber promotion is available from Nov 1 to Dec 5.

Fireplace Grill and Bar

From Nov 1 to Dec 31, Fireplace Grill and Bar at the InterContinental Bangkok will be serving cuts of Wagyu beef from Australia’s Mayura Station.

Located on Australia’s Limestone Coast in the heart of some of the best farming territory in the country, the seasonal climate and pristine pasture surrounding Mayura is ideal for producing top quality award-winning beef. The station’s full-blood Wagyu cattle were imported to Australia in 1997 and just like thoroughbred horses, the herd’s ancestry, bloodlines and pedigree are a major distinguishing factor in the supreme quality of the beef.

Fireplace Grill and Bar’s special menu includes Mayura wagyu short-loin (marbling 8-9) and Mayura wagyu oyster blade (marbling 9+) cooked to preference and served with a choice of sauces that range from Béarnaise, chimichurri, veal jus and BBQ sauce to red wine and porcini jus, Café de Paris butter and a piquant nam jim jaew. Also available is a wonderful Mayura wagyu trip-tip skewer (marbling 9+) enjoyed with portobello mushroom yuzu gel.

Chatrium Grand Bangkok

Throughout November, Chatrium Grand Bangkok is celebrating ‘Oyster Month: A Symphony Of The Sea’, showcasing oysters, caviar, Champagne, chefs, international champions and mixology masters.

From thrilling oyster-shucking competitions to intimate chef’s tables, creative cocktail evenings and gala dinners, Oyster Month promises unforgettable experiences. Internationally renowned talents coming together are chefs Abby Zhang from China; Daniel Notkin from Canada; Alvin Leung from Hong Kong; Anthony Zhao from China; and mixologist Andrew Whibley from Canada and Flor de Caña Apac brand ambassador Rob Scott from Australia.

On Nov 1, there will be an ‘Oyster Masterclass with Zhang and Notkin’, Cocktail Hour at Lobby Lounge with Zhang and a Bubble and Oyster Party by the Pool with DJ beats, hosted by Vranken, plus a special bar takeover by Whibley. On Nov 2, there will be a Shuck Off Thailand 2025: International oyster shucking competition, an Oyster Clinic with Zhang, Seafood Towers and curated menus by Notkin, a Chef’s Live Station by Leung and a special set dinner menu by Leung.

On Nov 14-16, there will be chef Kris Signature Yakitori, Shake and Sip Cocktail Evening with Scott, Chinese Tapas Night by Zhang Houmin and a Dim Sum Experience with chef Lim Zhu. On Nov 19, there will be an evening of Vranken Champagne a the Club Lounge.

Aman Nai Lert Bangkok

In Italian culinary heritage, autumn is cherished as a season of abundance and conviviality. It is the time for harvest, when seasonal ingredients such as chestnuts, pumpkins, mushrooms, and root vegetables are brought to the table in dishes that embody warmth and togetherness.

Arva at Aman Nai Lert Bangkok has unveiled the ‘Autumnal Harvest Cuisine’, this spirit is embraced by chef Edoardo Traverso, whose memories of autumn in his native Liguria continue to inspire his cooking.

Highlights include Parmigiana d’autunno, a pumpkin terrine with roasted pumpkin seeds and amaretti crumble; Risotto ai funghi porcini, with Carnaroli rice and aged Parmigiano. The Mosaico di polpo features octopus served with fennel, orange and Taggiasca olives, while Ricciola is paired with celeriac, Chanterelles and black truffle.

To complete the journey, the Torta di Castagne, a chestnut cake layered with cream, roasted figs and a hint of rum, pay homage to autumn’s beloved ingredients. The Pere al vino rosso, poached pears infused with spice and citrus, evoke the warmth of gathering on crisp evening. For an indulgent note, the Millefoglie layers caramelised puff pastry with Gianduja custard and chocolate Chantilly, reminiscent of autumn’s richness and celebration.

A concise Arva Discovery Lunch is also available, featuring a three-course dishes of seasonal highlights.

The Education Ministry has denied claims it has imposed a blanket ban on all school activities during the national mourning period for Her Majesty Queen Sirikit The Queen Mother.

Education Minister Narumon Pinyosinwat has clarified that schools are still allowed to organise farewell or social events under appropriate formats.

The clarification came after a wave of online criticism from parents and educators, who voiced concern that a recent ministry directive asking educational institutions to refrain from arranging “joyful activities” for one year could disrupt students’ learning experiences.

On Oct 27, Ms Narumon said the ministry’s urgent letter — issued to honour the passing of Her Majesty Queen Sirikit — was meant to request cooperation in suspending activities of a festive nature for one year as a mark of respect. However, she stressed that the directive does not prohibit activities that are part of the curriculum, extracurricular learning programmes, or traditional and cultural events.

“I have already met with senior executives of the ministry to address misunderstandings about the guidelines during this mourning period,” Ms Narumon said. “We all agreed that educational or cultural activities beneficial to students should continue as normal. The ministry has not ordered any shutdown of activities.”

The minister added that while social gatherings such as graduation parties, retirement receptions, or alumni reunions may still be held, organisers are encouraged to adopt a more subdued format consistent with the national mood. She said each main agency under the ministry will provide further clarification to ensure consistent and neutral practices nationwide.

“I appreciate the public’s concern about students’ development,” Ms Narumon said. “The ministry shares that concern. I want to assure everyone that school administrators will communicate clearly with parents and educational institutions to prevent misunderstanding.”

Education permanent secretary Suthep Kaengsanthia also maintained that the one-year mourning period applies to all government agencies under the cabinet’s resolution. However, he said schools have discretion to adjust activity formats to suit the solemn occasion. In an official statement issued on Sunday, the ministry reaffirmed that the one-year suspension applies only to festive or entertainment events, not to sports days, scouting activities, or curriculum-related programmes. These may proceed as long as they are conducted in a respectful and subdued manner.

Events that should be suspended include informal parties, lively celebrations, staff send-offs, concerts, and similar entertainment gatherings.

Fewer Better Things is holding “Analog Evenings”, a chill night out for vinyl lovers and book collectors to discover Bangkok’s slower side with live music, books and craft cocktails, on Saturday from 8pm to 11pm.

For one evening, the store will transform into a haven of tactile pleasures, a night dedicated to curated vinyl, books and good conversations, all under one mellow groove. The soundtrack comes courtesy of Recoroom, a Bangkok vinyl store that’s practically heaven on earth for fans of jazz and blues. Expect a live DJ set that moves between smooth rhythms and timeless classics, plus crates of vinyls ready for you to dig through and take home.

Meanwhile, bibliophiles are in for their own kind of treasure hunt. Vacilando Bookshop, known for its beautifully curated artbooks and photobooks, joins forces with Spacebar Zines, an artsy bookstore and studio spotlighting independent publications from Thai and international artists.

They’ll be joined by individual vendors offering vintage magazines, rare photography books and personal collections that can’t be found anywhere else.

To keep things flowing, Choeng Doi Distillery will be mixing craft cocktails made from the country’s finest ingredients.

Using mountain water from the Doi Luang Chiang Dao Unesco Biosphere Reserve and locally sourced materials, their spirits are refined, expressive and full of character — a perfect companion for a night that’s gentle on both the volume and the mood.

Fewer Better Things is a multi-brand concept store dedicated to thoughtful consumption located on Sukhumvit 31 (near Phrom Phong BTS Station).

Line Man Wongnai has trimmed its gross profit (GP) fee to 7-9% to match that offered by Grab for merchants who participate in the “Khon La Khrueng Plus” co-payment scheme.

Meanwhile, the Robinhood app offers 0% GP for every order in Khon La Khrueng Plus during the period of Nov 3 to Dec 19 this year. This offer is available to the first 5,000 restaurants that join Robinhood’s food delivery service under the Khon La Khrueng Plus programme.

Line Man Wongnai announced via its Wongnai for Business Facebook page that sellers who select Line Man as their partner in the co-payment plus scheme by Nov 3 will receive a special GP fee rate of 7%.

Those who apply after Nov 3 will be subject to a 9% GP fee rate.

Earlier, Grab announced its “GrabFood x Khon La Khrueng Plus: 9-Fold Sales Boost” campaign which offers a special lower GP rate of 7% for merchants who register with it by Nov 3, while for those registered from Nov 4 a commission rate of 9% would be applied.

Earlier, a Line Man Wongnai source who requested anonymity said that the company would offer a GP fee at a level that could match its rivals, but declined to specify the rate.

Both Grab and Line Man Wongnai have also spent 400 million baht on promotional campaigns regarding the co-payment plus scheme.

ShopeeFood is also offering a 0% GP rate to merchants, who register with it on Nov 3.

All these moves aim to persuade food merchants to join the platforms, as the government’s co-payment scheme requires merchants to choose a single platform in order to participate.

Currently, the industry’s maximum GP fee for food delivery is 30%.

Rising star Fifa Laopakdee rewrote a slice of golf history when he became the first player from Thailand to sensationally win the Asia-Pacific Amateur Championship on Sunday, earning coveted invitations to the Masters Tournament and The Open next year.

The 20-year-old junior from Arizona State University produced a stunning comeback from six shots down going into the final round at Emirates Golf Club’s Majlis course to defeat 54-hole leader Taisei Nagasaki of Japan with a birdie on the third playoff hole.

“It’s unreal. I think I told my [ASU] coach Matt Thurmond I’ll be the first Thai to win this event and be the first Thai amateur to play in the Masters. Coach, I did it! It means the whole world to me,” said a jubilant Fifa as he was drenched by his teammates greenside after his victory.

It was heartbreak hotel for the 16-year-old Nagasaki, making his debut in the Championship, as his overnight advantage quickly disappeared with an outward 3-over 38. After being caught by Fifa on the 15th hole, the young Japanese showed some fight with birdies on 16 and 17 to regain a one-shot lead. However, he agonisingly missed a four-foot birdie chance on the par-5, 18th hole in regulation play to secure victory.

“I’m very disappointed with myself. I really struggled to make a score today. I feel disappointed,” said a tearful Nagasaki through a translator.

Fifa, whose nickname was given by his football-crazed father, had spoken earlier about how Tiger Woods, who is half-Thai and a winner on the Majlis course, has been an idol and inspiration to many young golfers back home, including himself.

Fifa produced a Woods-like comeback on the back nine, shooting a spectacular inward 5-under 32 to tie a faltering Nagasaki and force a playoff. After both players shot matching birdies on the 18th and 17th holes, the talented Thai took advantage of a lucky break with his approach shot into the 18th hole, which stayed on land, and chipped it close for his winning birdie while Nagasaki made par.

“After I finished 18 [in regulation], I didn’t realise I had shot 5-under on the back nine and laughed with my caddie,” said Fifa, who tied the second largest comeback in Championship history to claim victory.

“I stuck to the mindset at the start of the week, stay in the present and have fun out there with my caddie, and enjoy the golf. Shot by shot, hole by hole and I’m proud I did all that on the back nine especially.”

Rintaro Nakano finished solo third after a closing 71.

Since the event’s inauguration in 2009, only players from China, Japan, Korea and Australia have won the Asia-Pacific Amateur, with Fifa changing it all with a comeback for the ages.