Category Archives: SPECIAL TOPICS

Jim Thompson House (Bangkok, Thailand)

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After our Bangkok city tour, we asked our guide to to drop us off at Jim Thompson’s House, another of the city’s popular tourist destinations. We alighted at a non-descript lane, at the end of which was the entrance of the Jim Thompson House, standing on 1 rai (about half an acre) of land beside Klong Maha Nag and enveloped by verdant and beautifully landscaped gardens.

Entrance of the Jim Thompson House

Its jungle landscape (palm trees, ficus, flowering bananas, the flame of the forest, golden bamboo, rain trees and a myriad of other flowering and non-flowering plants, shrubs and bushes), in the midst of the city, gives the house its unique appeal.

Jim Thompson Museum Garden

Upon entering, we first paid the entrance fee and decided to view an exhibit of Thai silk at the Jim Thompson Art Center.  The art center also had a running video presentation of the life of Jim Thompson which we viewed.

Exhibit of Thai Silk at the Art Center

Self-made American entrepreneur James Harrison Wilson Thompson, born in Greenville, Delaware in 1906, studied architecture at the University of Pennsylvania and was a practicing architect in New York City until 1940.  During the Second World War, Thompson was assigned to the Office of Strategic Services (OSS), the forerunner of the Central Intelligence Agency (CIA), a move which offered him an opportunity to see more of the world.  In 1946, he assumed the duties of OSS station chief in Thailand and had developed a certain fondness for the country and its people. He later settled down in Bangkok and went into business in Thailand, founding the world renowned Jim Thompson Thai Silk Company.  Jim mysteriously disappeared in the jungles of the Cameron Highlands in Malaysia in 1967 while on an Easter weekend holiday with friends.

After our visit to the art center, we decided to have lunch at its coffee shop and check out the souvenir shop. We then availed of a guided tour of his charming complex of six traditional Thai-style, teak houses  as well as its showcase collection of Southeast Asian objets d’art.  Before doing so, we were required to leave our bags in lockers to prevent their knocking off many of the valuable antiques in the house.  We were also not allowed to take pictures inside the house.

Jim Thompson House – Exterior

The teak structures were purchased by Jim from several owners from various parts of Thailand, knocked down, brought to the site, re-assembled again and completed in 1959.  The house’s supporting columns and walls lean slightly inward, adding to the illusion of height and grace. The relatively few, purely decorative elements are largely confined to panels carved in Chinese designs under the windows and sometimes over the doors, and the curved, stylized ends of the steep roof (characteristic of traditional Thai houses), probably adaptations of naga (serpent) motifs that adorn Khmer temples.

Jim Thompson House – Interior

The houses are elevated to facilitate the circulation of air, offer a more comfortable living space and protect the home from the risk of floods, in the monsoon season, as well as from hostile wildlife.  The open space was also used as a living area in the hot season, as storage for the season’s harvest, and as a place to keep livestock.

There were a great number of windows and doors, all carefully aligned to facilitate an uninterrupted flow and aid the circulation of air. The walls, though generally left unpainted, were sometimes oiled. The broad overhangs of its roof protect the interior from both sun and rain.

Jim Thompson House: 6 Soi Kasemsan 2, Rama 1 Road, Bangkok, Thailand.  Tel: (662) 216-7368 Fax: (662) 612-3744.   Open daily, 9 AM-5 PM.  Last guided tour at 5 PM.  Website: www.jimthompsonhouse.com.

Wat (Bangkok, Thailand)

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After our short visit to Wat Traimit, we all returned to our van and moved on to our next stop, the 80,000-sq. m. (20-acre) Wat Pho (Wat Phra Chetuphon Vimolmangklararm Rajwaramahaviharn), the largest in Bangkok and, technically, the oldest wat, being built around 200 years before Bangkok became Thailand’s capital.

Wat Pho (Wat Phra Chetuphon Vimolmangklararm Rajwaramahaviharn)

However, the present temple bears virtually no resemblance to its original structure as it was almost entirely rebuilt by King Rama I when the capital was moved to Bangkok. Wat Pho also holds the dual honors of having Thailand’s largest reclining Buddha image and having the most number of Buddha images.

One of Wat Pho’s 4 Entrances

The temple complex, with more than 20 buildings and structures, is walled in on 4 sides with entrances at each side. We entered the complex via the entrance at Chetuphon Road which  splits the grounds of the temple into 2, the northern section generally being the only one most people go to.

Gate Guardians at the Sheltered Gateha

Standing on both sides of the sheltered entrance gate are the gate guardians lan than nai tvarapala, fierce-face Thai-Chinese style rock giants wearing a tight suit of armor and holding a weapon in one hand. Several Chinese statues also line the outside of temple buildings, a reflection of the Chinese influence during the reign of King Rama III.

Inner Wall of the Vihara of the Reclining Buddha

After paying the admission fee, we first visited the Vihara of the Reclining Buddha or Phra Buddhasaiyas (Viharn Phranorn).  We had to remove our shoes and sandals before doing so.  The inner wall of this vihara is decorated of the mural paintings of “Mahawong” (Historical annals of Ceylon) above the windows; and the “13 Savida Atadagga Disciples (Priestess),” “10 Upasaka Atadagga Disciples” and “10 Upasika Atadagga Disciples” between each window.

Detail of Mural Painting at Inner Wall

Inside, we were highly impressed by the gold-plated Reclining Buddha (Phra Buddhasaiyas), made of stuccoed bricks gilded with gold leaves and designed to illustrate the passing of the Buddha into nirvana.  Its dimensions were indeed huge,  being 46 m. long and 15 m. high. The soles of the 3 m. wide and 5 m. long feet and the eyes are exquisitely engraved with mother-of-pearl decoration of 108 auspicious lakshanas (characteristics) of the true Buddha.

Reclining Buddha

We also visited the Phra Uposatha, the ubosot (main chapel or assembly hall) and the heart of the temple.  It was built, in Ayutthaya style, during the reign of King Rama I and reconstructed and enlarged during the reign of King Rama III.  All the hardwood windows and doors have crown–like spires and colored glazed tiles.  Double marble boundary walls (kampaengkaew), surrounding the main chapel, have 8 sheltered gates and 8 sculpted boundary stones (bai sema). The outer side of the kampaengkaew is decorated with carved stones portraying natural scenes of mountains, trees and animals.
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Phra Uposatha (Main Chapel))

Inlays of mother–of–pearl, on the outer side of the entrance door panels, depict episodes from the Ramakien (the Thai version of the world famous Ramayana Indian epic) while, on the inner side, are painted specimens of ecclesiastical fans of rank which are presented to the monk sovereigns.

Phra Buddha Deva Patimakorn

It is enclosed by 394 bronze Buddha images. Outside the ubosot, there are 152 marble slabs depicting the second half of the epic Ramakian story.  Inside is the Phra Buddha Deva Patimakorn, a seated Buddha image on a 3-tiered pedestal called Phra Pang Smadha (Lord Buddha in the posture of concentration).  Some of the ashes of King Rama I are kept under the pedestal.

Row of Buddha Images at Phra Rabiang

We also took time to explore the large grounds of the temple which contains more than 1000 Buddha images, most taken from the ruins of deserted temples of the former capitals of Ayutthaya and Sukhothai. The Phra Rabiang is a double cloister surrounding the courtyard of the chapel.  Connected by 4 main direction viharas, its gallery is lined with hundreds of Buddha images.

Phra Buddha Lokanart Sartsadajarn

The image of Pang Marnvichai (Enlightened Lord Buddha under the Bodhi Tree) and the 10 m. high bronze Buddha image, Pra Buddha Lokanart Satsadajarn, which was brought from Wat Phra Sri Sanpej in Ayutthaya, is in the East Vihara. The inscription of Wat Pho’s establishment is also kept here.

Pang Nak Prok (Buddha Under the Naga’s Hood)

The image of “Lord Buddha Preaching the First Sermon to the Five Disciples” is in the South Vihara, the image of Phra Paleylai in the North Vihara and the image of Pang Nak Prok (Buddha Under the Naga’s Hood) in the West Vihara.  The inner side cloister contains 150 Buddha images while another 244 images are located on the outer side, all brought from the northern provinces during the reign of King Rama I. Today, all Buddha images are covered with gold leaves and provided with large glass frames to protect them from birds, bats and dirt. Posted on all columns along the cloister are Thai prosody framed in 100 stone inscriptions by the order of King Rama III.

Phra Mondob (Scripture Hall)

Nearby is the Phra Mondob (Scripture Hall), built during the reign of King Rama III.  It is walled in and has displays of Buddha statues, old ceramics and glassware, tripitaka (teachings of Buddha) and traditional Thai books written on palm leaf manuscripts. It is crowned with a gabled tetrahedron decorated with multicolored Chinese ceramic bowls.  There are porticoes at the 3 directions of the Mondob. The library is also impressively decorated with figures and pagodas made of porcelain, in much the same way as Wat Arun, across the Chao Phraya River.

The 4 Chedis of Phra Maha Chedi Si Rajakarn

Also near here is the Phra Maha Chedi Si Rajakarn, a group of 4 huge, 42 m. high chedis (round pagodas), constructed to honor the reigns of the first 3  Chakri kings (2 for King Rama III): King Rama I (Phra Maha Chedi Sri Sanpetdayarn, green), King Rama II (Phra Maha Chedi Dilok Dhammakaroknitarn, white), King Rama III (Phra Maha Chedi Muni Batborikharn, yellow) and King Rama IV ( Phra Maha Chedi Song Phra Srisuriyothai, dark blue).

Bell Tower

Also around the grounds are 91 massive chedis, of varying sizes, along with chapels, rock gardens, an array of different types of statues, inscriptions, bell towers and resident fortune tellers.

Wat Pho: Chetuphon Rd., Phra Nakhon (Rattanakosin) District, Bangkok, Thailand.Tel: 662-226-0335  and 662-226-0369. Open daily, 8 AM-5 PM.

How to Get There: airconditioned buses 6, 8 and 12 all stop near Wat Pho.  The Tha Tien express boat pier is also very near. Ordinary buses 1, 25, 44, 47, 62 and 91 stop along Maharat Rd.; and bus 44, 47 and 91 along  Thaiwang Rd. on the north side of Wat Pho, south of Wat Phra Kaew. Wat Pho is also just a short river crossing away from Wat Arun.

The Famous Salt Beds of Dasol (Pangasinan)

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The famous salt beds of Dasol

After our lunch and ocular visit of Dasoland, we again boarded our van to finally make our way back to Manila.  Its been a very busy and educational three days in Pangasinan. However, we haven’t traveled far when we espied the famous salt beds of Dasol.  We therefore stopped along the highway to take pictures of these fascinating man-made creations.  The  province’s name was derived from the word panag-asinan (“place where salt is made”) and Dasol is one of only four Pangasinan towns (the others are Anda, Bani and Bolinao) that produce salt.

Baskets of raw salt

These salt beds, glistening whitely in the late afternoon sun, have sluices that are opened to allow about 3 inches of sea water from  the incoming ocean tides of Dasol Bay to pour into and be trapped in a checkerboard of shallow ponds lined with grayish-brown clay and paved with shards of clay pots, similar to inland rice paddies.  The impounded water is allowed to naturally evaporate in the sun for a few hours, after which thin crusts of salt crystals would form on the surface and sink to the bottom of the pond.  The resulting encrusted salt is then raked, gathered into small neat piles, scooped into baskets and then transferred to a bigger pile in a hut.  The raw salt is then brought to the cooking sheds to be washed, boiled and condensed into pure rock salt. During the rainy season, the salt beds are converted into fish ponds.

Agew na Pangasinan (Lingayen)

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Street dancing parade

After our visit to the Shrine of Our Lady of Manaoag, we proceeded to the capital town of Lingayen and made a courtesy call on Provincial Information Officer Mr. Orpheus “Butch” Velasco at the Provincial Capitol.  We arrived in time for the Parada na Dayew, a grand parade of floats that was part of the celebration of the province’s 431st founding anniversary dubbed “Agew na Pangasinan,” now on its second year.  With the theme “Aliguas na Baley, Aliguas na Luyag,” the parade featured 22 participating local government units (LGU) and 12 colorful floats that showcased the various products and development programs and projects of participating LGUs.

The Lingayen float

The float parade, which included a colorful presentation of street dances with contingents clad in local costumes and accompanied by drum, lyre and bugle corps., commenced at the Narciso Ramos Sports and Civic Center, then followed a fixed route to Artacho St., Poblacion Area, Maramba Blvd. and ended at the Capitol. The floats, decorated with indigenous and recyclable materials, provided a glimpse of Pangasinan’s best products such as the sugpo (prawns) and malaga of Binmaley, the delicious and sweet tasting mangoes of San Carlos City, the savory corn of Sto. Tomas, the famous bagoong (fish paste) of Lingayen, the walis tambo of Bautista, the puto of Calasiao and the tupig of Laoac.

A drum and bugle corp
Provincial Tourism Office: 2/F, Malong Bldg., Provincial Capitol Complex, Lingayen, Pangasinan.  Tel: (075) 542-8007 and 542-6853.  E-mail: tourismpangasinan@yahoo.com

Batac Empanada versus Vigan Empanada (Batac City, Ilocos Norte)

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Batac Riverside Empanadaan

The Ilocos empanada (a local meat and vegetable-filled pastry), which comes in two varieties, is one of my favorite local snacks and I’ve tried the Vigan variety when I was in Ilocos Sur’s Heritage Village. Back in Batac City during the Lakbay Norte 2 media tour, this time I was going to try out the Batac variety, reputably the best empanada in the region.  They are also a lot bigger than the regular empanadas sold in Metro Manila.  The Ilocos empanada, similar to a taco but closed, is actually of Spanish and Mexican origin and the basic empanada has a galapong (rice flour) crust filled with grated green papaya, chopped longanisa (pork sausage) shredded carrots, fried egg and mongo bean sprouts (togue or balatong).

The dough is prepared

The place to go for this delicacy is the Batac Riverside Empanadaan situated beside the Quiaoit River. Here, numerous food stalls sell, aside from empanada, Ilocano dishes as well as street food such as longanisa and isaw which locals curiously dip in ketchup rather than vinegar.  Unlike the colorless, crunchier and thin-crusted Vigan empanada, the crust (pinais) of the Batac empanada is a bright golden orange color because of the annatto or atsuwete (or achuete), thicker and is less crispy. The Batac empanada uses the entire egg while in the Vigan variety, the egg white is removed (the egg white was an important building material at that time).  

An egg is added

The Batac empanada also uses the saltier Laoag longanisa while the Vigan variety uses the vinegar-seasoned, small, plump and garlicky Vigan longanisa. Many Vigan empanadas also do not have the mongo bean sprouts, just the grated green papaya, and are wrapped in banana leaves.  The vinegar (sukang iloko) dip used also accentuates the differences between the two varieties. The very strong Vigan vinegar has an alcohol-like fermented taste while the sour Laoag vinegar usually has bird’s eye chili (siling labuyo) added to it.

The finished product. Yummmm!!!!

At our selected stall, we had a choice of having just an ordinary empanada with just the grated papaya, mongo bean sprouts and egg (PhP30); the ordinary eggless empanada with just the vegetables; the special empanada with longanisa and egg (PhP35); the special eggless empanada with longanisa but no egg;  the special empanada with everything minus the mongo bean sprouts; the jumbo empanada with hot dog (PhP50); the double special empanada with two longanisas and one egg; the double egg empanada with one longanisa and two eggs; and the double double empanada with two longanisas and two eggs. Estan Cabigan and I chose the last, the heaviest of them all, which we shared.  The cook first lays huge amounts of the abovementioned ingredients inside the orange dough, seals it and then deep fries it.

Batac Riverside Empanadaan: Valdez, Batac City, Ilocos Norte.

Back to Laoag City (Ilocos Norte)

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After our La Paz Sand Dunes adventure, we again boarded our shuttle bus for San Nicolas   where we were invited for a buffet dinner at Ilocos Rosewell Hotel and Restaurant’s atrium-style lobby. After dinner we checked out the hotel’s rooms.
After our dinner at Rosewell Hotel and Restaurant, we were in for another round of eating, this time at Balay de Blas Pensionne House in Laoag City, as guests of hotel owner Mr. Sammy Bas, for some cocktails and videoke.  The hotel was formerly a residence of the Blas family until it opened its doors to tourists.
Executive Suite bedroom at Balay de Blas

Before everything else, we were allowed to freshen up at its executive suite. The room’s furnishings were all period pieces and one table had a Singer sewing machine base, same as the those in Cafe Herencia in Paoay, where Sammy is a co-owner.

Check out “Restaurant Review: Cafe Herencia“

Spacious living room (take note of the Singer sewing machine
table at center)

Sammy also owns Saramsam Ylocano Restaurant and guests can place their orders through the hotel.  The restaurant offers Ilocano dishes (bagnet, igado, poque-poque, dinakdak, pinakbet, etc.) as well as avant-garde versions of the traditional Ilocano fare fused with Western cuisine such as Saramsam pasta, poque-poque pizza and dinuguan pizza.  Some of these dishes were served to us during our cocktails and videoke night which was emceed by media colleagues Ron Rivera and Kenneth del Rosario.

Ilocos Rosewell Hotel and Restaurant: Brgy 1, San Francisco National Highway, San Nicolas, Ilocos Norte. Tel: (077) 670-6528 and 781-2122.  Fax: (077) 781-3700.  Website: www.ilocosrosewellhotel.com.

Balay da Blas Pensionne House: 10 Giron St., Brgy. 7-B, Laoag City, Ilocos Norte.  Tel: (077) 770-4389.  Email: balaydablas@yahoo.com. Website: www.balaydablas.com.

Saramsam Ylocano Restaurant: N. Corpuz Bldg., Rizal cor. Hizon St., Brgy. 7-A, Laoag City, Ilocos Norte.  Tel: (077) 771-5825.  Email: balaydablas@yahoo.com.

Salt Making at Pasuquin (Ilocos Norte)

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Boiling rock salt and water in a vat

From Pasuquin Bakery, we next proceeded to a crude salt processing area near the National Highway to observe the long-time tradition of making of rock salt, said to be one of the finest in the country. Salt, besides being a seasoning, is used as a food preservative for meat and fish and, here in the country, in the making of the local bagoong (fish sauce).  It is so important, even in the olden times, that the early Roman soldier’s pay was in salt and that the word “salary” was derived from it. The taste of salt (saltiness) is also one of the basic human tastes.

The finished product

Clean sea water is first pumped into salt beds along the seashore, sun dried there for several hours and, when the various sediments and impurities have settled, the dried salt is transferred to vats in makeshift huts.  Water is poured into the vats and then heated overnight (around 12 hours) by ovens directly underneath the pans, fueled by rice by-products such as dried husks, leaves and stalks.The coarseness diminishes during boiling, leaving pure white salt.  The salt is then sprayed with iodine, packed in 10-kg. sacks and sold at around PhP60 per sack.  On average, 5 sacks of salt are produced in a day. 

 

The Biscocho of Pasuquin (Ilocos Norte)

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Pasuquin Bakery

After breakfast at the Ilocos Norte Hotel and Convention Center, our Lakbay Norte 2 media group proceeded to Pasuquin, a farming (rice, onions, garlic) and fishing town, to observe making of biscocho and salt.  Joining us on the bus was local historian Rene Gluatco and our first stop was the Pasuquin Bakery.  My idea of biscocho is the crunchy and sugar-sweet pastry made from stale leftover bread.  Pasuquin biscocho is different, making use of freshly-baked bread specially made to be toasted. It is also soft and not sweet, being flavored with anise.

The immensely popular biscocho

The couple Sixto and Estefania Salmon, the assistants of the late Timot Josue who was trained in one of the Spanish style panaderias in Manila, were said to have been able to deduce, through careful observation and measurements, both the ingredients and the process of making this biscocho.  After World War II, Sixto, who served as a baker to the American forces temporarily stationed at Victory Road, south of the town proper, established Pasuquin Bakery with his savings. His only child, Esperanza Alvarez, better known as Manang Pansing, currently manages the bakery. Nowadays, the immensely popular, freshly-baked soft biscocho of Pasuquin Bakery is a must buy. It is perfect with cheese, condensed milk or Spanish-style sardines.

Pasuquin Bakery: Brgy. Poblacion 3, Pasuquin, Ilocos Norte.  Tel: (077) 775-0198.

Return to Adams (Ilocos Norte)

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I finally made it back to Adams town proper, one of the last to make it.  My other companions were already feasting on a late lunch at a picnic shed by the river, dining, kamayan-style, on aba (a local version of laing minus the coconut milk), kiwet (a Yapayao term for palos or freshwater eel), shrimps, a green salad of lightly blanched young string beans mixed with fresh tomatoes on bagoong and lasuna (sibuyas tagalog), itlog ti abu-os (fire ant eggs), igado (stewed pork entrails), breaded fried frogs (tokak) and red highland rice.   

Lunch: Better late than never

After this delicious lunch, we proceeded to a souvenir shop with walls of inch-thick hardwood planks and a roof of gabut grass.  Here, we did some free wine tasting, sampling tapuey (Kankana-ey rice wine similar to Japanese sake) and tropical wines made from bugnay (wild blackberry), pineapple, cherry, santol, passion fruit, duhat and malubeg, manufactured from 40 local wineries, all backyard operations, within the town.   The list of locally-produced wines could go on as the people of Adams are constantly experimenting on other fruity combinations for their wine industry.

Souvenir and wine store

Totally sated and a bit tipsy, we now returned to our dump truck for the hour-long trip back to the National Highway (and, from there, to Laoag City) with the injured me now conveniently seated beside the driver together along with cramp-afflicted cameraman Roland Fontilla, Jr. and the foot-blistered Sheryl Songsong.  The allergy-afflicted Kenneth del Rosario still rode at the back, now provided with PVC chairs for our riding comfort. 

Locally-made wine

Mayor’s Office:  Municipal Hall, Brgy. Adams Proper, Adams, Ilocos Norte.  Mobile numbers: (0927) 668-1128 & (0921) 286-3470

Arrival in Pagudpud (Ilocos Norte)

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The eco-friendly Kapuluan Vista Resort

We left the coastal town of Claveria, our last Cagayan destination, by 5:30 PM and it was already nighttime when our bus crossed the border into Ilocos Norte and the resort town of Pagudpud.  The weather still wasn’t cooperating with us and it was still raining when we arrived, by 7:30 PM, at Kapuluan Vista Resort where we were welcomed by Mike and Alma Oida, the resort’s gracious Fil-American owners.  Gabby Malvar, Dandi Galvez, Kim Madridejos, Roland “Jun” Fontilla, Frank Dizon and I were assigned to a six-bed dorm. Though not airconditioned, we certainly didn’t need it as the cool sea breeze wafted into the room.

Check out “Resort Review: Kapuluan Vista Resort“

Grilled fish and liempo main course

The gloomy weather was somewhat offset by the warmth and hospitality of our young hosts and their staff and our delicious dinner, served on a banig place mat, which consisted of cilantro soup and garden salad with dressing for starters, a main course of tender grilled fish and liempo (pork belly) with tomato salsa, and buko pandan with homemade vanilla ice cream for dessert.  Most of the herbs and vegetables served here are grown and picked daily from the resort’s organic garden.  Breakfast, on the still raining and windy early morning, consisted of a Filipino breakfast of Vigan longanisa with fried egg and garlic fried rice.

Pagudpud – a new surfing haven

While dining, Mike, an avid surfer and fitness buff who can still speak fluent Tagalog, and the Ilocano-speaking Alma (whose roots are in La Union) regaled us with their story of how these newlyweds, who both worked for Ikea, were drawn to the waves and rustic beauty of Pagudpud’s Blue Lagoon six years ago, liking it so much that they resigned from their jobs, packed up all their belongings in the US and decided to settle here. They bought an 8,000 sq. m. undeveloped piece of heaven near the Dos Hermanos rock formation where they built their eco-friendly dream home and resort.

Kapuluan Vista Resort: Sitio Baniaran, Brgy. Balaoi, Pagudpud, Ilocos Norte.  Tel: (072) 888-2809.  Mobile numbers: (0920) 952-2528 and (0920) 928-5273.  E-mail: kapuluan_vista_resort@yahoo.com.  Website: www.kapuluanvistaresort.com.