The next big thing is “Open Innovation” and “Co-working Space.”

Open innovation involves every part of society—academics, locals, students—sharing ideas and creating a prototype for a response plan in case of future disasters.

Flow Working Space is an ideal place open to anyone who wants to have a fully-functional work space, like a real office space: desks, hi-speed internet, fax, meeting room or kitchen.

There are so many groups out there who have great ideas but they don’t have a proper space where they can develop it.

We already have this place. It’s called “The Sync.” It’s a shared work space that anyone can use with rent that start from as low as B450 per month.

This trend is really becoming big everywhere, from Europe to Australia.

We’re really tired of big organizations that have top-down styles of management. It makes them move slowly, as we saw during the floods.

Better to focus on creating working groups, what we call “crowd sourcing” to work on a certain missions like volunteering.

Ploy Chavaporn Laohapongchana

She parties with celebrities, works as a personal shopper for Topshop Thailand, started her own handmade headband label under P’s Material, and is now a leading fashion blogger. Ploy, 28, first gained popularity by wearing headbands decorated with life-sized birds which soon became a huge hit. Since then, she’s has been a prominent trend setter. Combining her experience as a personal shopper and her keen eye (she always carries a camera), she’s developed a very personal style, using a lot of mix-and-match, whimsical accessories and a devil-may-care attitude. The result: 31,000 twitter followers and 21,000 on Facebook. poboxstyle.blogspot.com

Chalisa Viravan

A personal shopper for Siam Paragon and The Emporium, head designer of her brand Muung Doo, blogger (“Taste of Nowhere”), and stylist for Elle Thailand, Chalisa Viravan is another red hot fashion multi-tasker. She’s also retailing a specially curated collection of her favorite fashion finds, The Taste Market, making her more than just a taste-maker, but also an e-shopping powerhouse. www.tasteofnowhere.com

Panya “Ou” Jitrmanasakd’s

A fashion design graduate from the Istituto Marangoni, in London, Ou started out as a fashion blogger on Ploy Chavaporn’s site. Originally intended as a kind of portfolio, Ou’s Me-Panya blog soon got him plenty of work as a fashion blogger, fashion writer for Symbol of Style and designer and founder of clothing label Apostrophe-P. Ou’s blog will take you to fashion shows, collection previews as well as show you his favorite looks—and trust us when we say it’s his looks that keep his followers coming back for more. mepanya.blogspot.com

This year, cable TV will get more bold and wild. The government isn’t so strict about cable than it is about our regular channels. Producers are really having fun creating programs and making stuff you could have never seen before.

Cable TV’s audience has grown rapidly in the past couple of years so sponsors are noticing the hype and putting their brands on cable more and more.

What’s tired? Talk shows about celebrity gossip. I think they’re overrated. They make big stories out of nothing. A single Facebook picture and you’ve got a big deal. But I think people know there’s nothing important being reported on.

People now want shows with a fun and clear message. Production values don’t need to be extravagant and high-end. Just make it simple and easy, and get your message across with style.

We are planning a single-malt paired dinner in June with Glenmorangie single-malt scotches from Diageo Moet Hennessy. This will be really exciting as it has not been done often in Asia and the combination of a fine single-malt and matched food can be mind-expandingly delicious.

The other concepts in the early planning stages are a vegetarian night—with all or at least 80% vegetarian dishes. We hope this can show how great vegetarian food can be.

I hope there is a move towards restaurants that are more sincere in how they create meals and consider the customer. All restaurateurs need to make a profit, but being more personal and genuine, from sourcing food, to having a passion about the cuisine, is a good investment and not a wasted effort.

I’m fed up with restaurants in shopping malls and ramen restaurants—there must be almost as many in Bangkok as Tokyo.

A few higher end hotels are doing [pop-up restaurant nights] but it is not at all the same. They have huge support staff and professional kitchens and tend to do food that is already in the restaurant scene. We prepare everything in an Electrolux-sponsored home kitchen, so it is like a house dinner party. And we try to offer an experience and cuisines you cannot get anywhere else.