Why do you think muay Thai is making a comeback?
There are two main reasons: firstly, people are caring more about their health so are using muay Thai as a way to exercise while learning self-defense. Secondly, it’s already popular with foreigners and a lot of people just like to follow what they do.
How has muay Thai changed over time?
It’s become more business-centric. More people are now focused on building good fighters and putting on a good show for the sake of money and gambling. The rules have also changed to comply with this outlook—and sometimes referees bend the rules to ensure a better fight, something that didn’t happen in the past.
What are the benefits of the sport?
You learn to respect your teacher, be humble, patient, capable of forgiveness and sacrifice and grow as a person, as well as improve your stamina.
Are people mostly training or do they actually spar too?
It depends on the school and teacher, but in most cases if you’re a beginner, you’ll learn the proper footwork and defense moves first, then once you’ve got the balance right you’ll get a chance to fight.
How long does it take for a beginner to turn pro?
It varies depending on the person. If you have a good teacher and you train daily, you’ll be able to defend yourself within three months, and both defend and attack within six months to a year.
What are the signs of a good muay Thai school?
They should teach step-by-step without rushing the students. The staff must not be goons: instructors should be highly disciplined and be able to give reasons behind each move. They should really have some sort of experience in the art of muay Thai.
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Warehouse 10, 02-108-4270
From the owners of longtime favorite Pla Dib in Ari comes DibDib, similarly decorated with raw cement only with a DJ station that resembles an orange shipping container sat in the middle of the space. The menu contains some familiar dishes, but there are plenty new ones to try like salmon tartar with white asparagus (B300) and Langkawi bivalves with sake (B300).
Between Warehouse 9 and 10, 02-108-4242-3, 081-629-3799
You have to pick your time wisely to get a table at this popular teppanyaki and yakitori chain from Nagoya. That’s down to the welcoming vibe rolled out by the chefs (all from Japan) whose banter and showmanship light up the premises. Try the okonomiyaki (Japanese pizza, B270), while yakitori starts from B40 (B420 for 12 sticks) and sake from B200.
Warehouse 9, 02-108-4288. www.brasserie9.com
Run by the company behind Bangkok Air Catering, Brasserie 9 serves French cuisine with a few contemporary twists. The restaurant is decorated with a mix of prominent timbers, hanging lamps and a feature wall displaying an old-fashioned world map. A la carte dishes include marinated salmon tartar with avocado and egg (B320) or try the 6-course set dinner paired with new world wines coming up soon.
Warehouse 7, 02-108-4488, 081-832-5884
The name says it all. Kodang Talay gets the plum location right by the river where it serves seafood in the classic Thai-style. It’s easy to look past the simple decorations when you’re feasting on deep-fried seabass in fish sauce, au suan (pan-fried oyster with egg) and stir-fried Thai scallop with butter.
Warehouse 10, 02-108-4388
One of several bistro-style restaurants set to open here, Fire & Dine Bar & Bistro is owned by the team behind Wine Republic. So you’ll be familiar with the décor as well as dishes like crab meat with asparagus in white wine cream, tomato coulis, and caviar.
Asiatique the Riverfront, 2194 Charoenkrung Soi 76. Open daily 5pm-midnight. Ferry available from Saphan Taksin Pier.
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