THAILAND’S LEADING Mixed Martial Arts (MMA) promotion, Full Metal Dojo, packed out the hangar-like Insanity Nightclub on Sukhumvit Soi 12 last week as fans of muay Thai and other fight genres gathered eagerly for the latest event, “FMD10: To Live and Die in Bangkok”.

The 10-fight card featured spectacular action, with multiple come-from-behind wins amongst the KOs and submissions. The headlining fight was won in dominant fashion by former UFC fighter Tommy Hayden over Filipino Arben Escayo, to an ecstatic crowd of cage-side MMA fans.

Elsewhere, fighters from Thailand, Cambodia, the US and the Philippines shone in a night of upsets and underdog victories.

FMD Bantamweight Champion, Kritsada “Dream Man” Kongsrichai put in a confident winning performance in his flyweight bout against Pakorn “The Body” lsarat. The Thailand Wrestling Team stand-out is best known for his suplexes and throws, but decided to show off his muay Thai skills with some slick combinations, before moving to the floor for the submission, cementing his place as one of Thailand’s top mixed martial artists.

One of Cambodia’s top emerging talents, Thai Rithy put on a sensational performance against Veerayut “Yut” Uttapan, one of Thailand’s most well-rounded MMA fighters. The Cambodian’s constant aggression and versatility won through, with multiple soccer kicks and a dramatic standing arm-bar attempt. The Thai fighter eventually wilted under a barrage of mounted elbows at the end of the first round, both fighters lying exhausted on the canvas.

In possibly the biggest upset of the night, decorated former Ratchadamnoen Champion, Thirayut “Top” Khaorat was unable to get a quick finish with his stand-up skills against Dindo Camansa, and found himself in trouble on the ground, soon submitting to a slick armbar from the Filipino.

The ladies too put on a good show, with Tipsuta “Ann” Anoushian from AKA Thailand, Phuket, defeating Suwanan “Amp” Boonsorn with a slick armbar in an impressive MMA debut from the famed bodybuilder, as her coach and former UFC star Mike Swick watched on.

Full Metal Dojo founder, Jon Nutt, was delighted with the event.

“I’m over the moon with how well this weekend’s event went. We are a small team here at FMD but we are growing fast. From behind the scenes, this show was smooth. And from an in-your-face point of view, we sold out,” he told XP. It was all-around the most successful show we have ever had, and allows me to start making more moves on bigger deals. As an MMA event, it was easily the most fun thanks to the people of Bangkok and our loyal FMD Fans.

With new sponsors and a TV deal in the works, FMD will be signing its first few fighters to long term contracts. “This will guarantee them constant action, and all of that solidifies our dreams of making our nationwide amateur MMA tournament, ‘Made In Thailand’ happen later this year,” Nutt explained.

FMD will be back in action in Bangkok on Saturday, June 4.

CHEERS OF encouragement rang out loud and clear at the Neilson Hays Library last week, as Bacardi took over the elegant neo-classical building on Surawong Road to host the finals of its Thailand Legacy Cocktail Competition

Mitchell Kai Lum from Vertigo Too was declared the winner and he’ll be off to the US next month to take part in the global final being held in San Francisco between April 20 and 26.

The five finalists worked hard to win the hearts of the judges and applause was loud for the only female contestant, Wareewan Yodkamol from Vesper, who knocked up her special cocktail “The Little Wings”.

Hideyuki Saito from Vogue Lounge wooed the panel with “Quintus”, Sebastian De La Cruz from Uncle presented “The Expat”, and Sarawut Pinpech from Bamboo Bar offered “The Serenity”.

But Hawaiian Lum from outclassed his rivals with a knockout mix dubbed “Haole”.

“I am very happy and proud to win this prize. Over the past eight months of the competition, from the day I decided to join, through the selection process into the final round, I’ve worked hard to improve my skills, especially during the past three months where learned new techniques in workshops with world-class mixologists,” he says.

“I also learned about the marketing side so I could promote my special cocktail at my bar and other bars and create an online presence to invite people to try them. I think it’s a good experience because I’ve received a lot of comments about the flavour and the presentation, which I can use to improve myself and be ready for the final round. It took a lot of dedication, patience, and strength to get here today, but it’s all worth it. My life will change forever. I promise that I will work hard and prepare myself as much as I can in order to represent Thailand on the global stage in San Francisco. I’m determined to bring home the prize. Wish me luck!”

Now in its third edition, the competition has become one of the largest cocktail competitions in the world. Bartenders are challenged to showcase their skills and creativity in whipping up their very own “legacy” cocktails. This year’s programme also celebrates 154th anniversary of Bacardi’s tradition of excellence.

“Bacardi Legacy is a truly unique event that welcomes bartenders and industry colleagues into the Bacardi family,” says Fabio Di Giammarco, the company’s global vice president.

“We are excited to invite this hugely talented pool of mixologists to San Francisco for the culmination of their year’s work to perfect and promote their unique ‘legacy’ cocktail. While only one will walk away with the title; the friendships formed, the camaraderie and the long-term commitment from Bacardi to help fuel the passion within each and every bartender taking part, is the true legacy of this prestigious event.”

The competition is designed to recognise and nurture the talent of passionate, innovative bar professionals. The winner receives year-long support from Bacardi to further his or her career by creating experiences tailored to meet his/her goals through opportunities to travel, work with the industry’s best and serve these original cocktails at some of the finest bars in the world.

WE ALL KNOW that alcohol should be consumed in moderation and that if taken in quantity it piles on the weight, but most of us don’t have a clue as to the number of calories a gin and tonic, say, or a glass of wine contains.

That’s about to change with the launch of DrinkIQ, a revamped online tool from Diageo, which allows you to calculate and track your alcohol and calorie intake while enjoying a drink responsibly.

The website is available in 12 languages, including Thai, and offers consumers the world over easy access to key information about drinking while helping them make informed choices about making alcohol part of a balanced lifestyle.

The new DrinkIQ.com is fully optimised for mobile devices including smartphones and tablets. It gives consumers details about the contents of their favourite drinks, responsible drinking tips, and advice on how diet, age, body size and gender affect the body’s ability to process alcohol. DrinkIQ.com includes the “What’s in Your Drink?” tool, which provides the nutritional and alcohol content of various Diageo alcoholic beverages, as well as nutritional information including carbohydrate, protein, fat (by type), sugar, caffeine, and sodium content.

A brilliantly simple “drinks calculator” is also provided to let consumers easily calculate and track the amount of alcohol they are drinking and how many calories they have consumed.

In addition to the useful information above, the website also busts a host of myths and misconceptions about alcoholic beverages, one of which is that “spirits contain more alcohol than beer and wine.” DrinkIQ will tell you that, in fact, a 25ml shot of distilled spirit like vodka or gin contains about 8 grams of alcohol, versus about 16 grams in a pint of lager beer. Spirits also have fewer calories than wine or beer – 25ml of distilled spirits contains approximately 55 calories compared to 125 calories in an average 175ml glass of wine or around 160 calories in a pint of lager.

Another myth, “eating food means I can drink more” is only half right. Eating only slows down how quickly alcohol is absorbed – food does not prevent alcohol from having an effect on the body. The same goes for coffee, which is believed to have the magical effect to sober up faster. Coffee might make people feel more alert, but alcohol still remains in the body and takes about one hour per drink to process.

It’s not just about survival here. The website also gives important yet often overlooked information on what alcohol is and how it is made, how alcohol is measured and how it affects your body. Going deeper, you’ll find more information on how alcohol is digested and processed in your metabolism, when is alcohol becoming dangerous, how to avoid hangovers and how to be a good friends or good hosts at parties when it comes to help looking out for those around you while drinking.

DrinkiQ.com has been optimised to ensure that content is tailored to the local environment and regulations in the user’s location, particularly concerning legal age of purchase in accordance with the Diageo Marketing Code of practice and the CEO Global Commitments.

Find out more at DrinkIQ.com

ONCE AN ALL-TO-RARE delicacy found only in top hotels |and on the most elite dinner tables, caviar will soon be much more widely available thanks to Thai-Russian firm, Caviar House, whose efforts to raise the sturgeon which produce the coveted roe are starting to pay off.

The Thai Sturgeon Farm, which was set up in Hua Hin back in 2014 to raise sturgeon fish both for their eggs and meat, is currently acquiring fingerlings or baby fish for the farm and once they reach their full potential, some 2,000 kilograms of black caviar will be produced every year and distributed on the Thai market.

“It takes a long time to get caviar, especially good quality caviar,” says the Bangkok-based Russian co-founder of Caviar House, Alexey Tyutin, during a recent intimate tasting session.

“It takes about two years to determine the sex of the fish. The male will be grown for meat, which is very delicious and rare, while the female will be kept for caviar. As they breed naturally in a cold climate, much care is needed to maintain the right environment, feeding content and conditions so the fish grow up to be strong and healthy and we can harvest the eggs.”

According to Tyutin, the fish are being kept at between 22 to 25 Celsius degrees to slow down their puberty and prevent them from growing too fast and accumulating too much fat. No hormones or chemicals are involved in the farming and the firm uses only 3.5 per cent of salt to preserve the caviar, considerably lower than other brands where up to five per cent is the norm.

“We want to showcase the freshness and the true tastes of caviar.” Tyutin explains. “Most brands use more salt so the caviar will keep for longer, probably a year in a fridge, but ours will keep only six months. Caviar has lots of health benefits. It can stop cancer at the very early stage, boosts the immune system and is excellent for the skin. So why spoil it with too much salt?”

Though the farm has not yet produced any caviar, the firm has already introduced four varieties of roe sourced from their partners’ farms in Russia and China that use the same breeding methods and farming know-how.

Tyutin recommends we start the tasting with the house’s entry level Classic Sturgeon Caviar, which is sourced from young fish of five to seven years old and has a mild and delicate taste.

Older fish produce better quality and stronger-tasting caviar and are used in the Premium Sturgeon Caviar, sourced from fish aged 12 years and older. The dark hazel-coloured roes have a nuttier and more prominent caviar taste.

“We use gold-plated tin boxes to prevent oxidation that would spoil the caviar.” Tyutin says. “The tin is designed in such a way so that when you close the lid, the air will be pushed out, keeping the caviar fresh. That said, once the tin is opened you should finish it within two days and keep it very cool or frozen at all times.”

Caviar is an acquired taste and choosing one is no easy task. The Royal Oscietra Caviar, which is made from the roe of the sturgeon-beluga hybrid fish, is heartier but soft. Firmer, slightly bigger roes have pearly grey and dark hazel colours. They are lush, buttery and crisp with a lingering aftertaste, making them a perfect suitor for champagne.

The ultimate treat is Beluga Caviar, which has the largest caviar berries and the most distinctive flavours. The medium- to dark-brown roes have an earthy saltiness that’s not unlike seawater and a buttery overtone that makes them very pleasing and addictive.

Prices range from Bt1,500 to Bt15,000 depending on sizes, from 30 grams to 200 grams, and grades. The products are currently available from the company’s website only.

More about Caviar House at http://www.CaviarHouse.co.th.

Call (082) 525 8887 and |(090) 7900997.

Five exceptional Bordeaux Grand Cru wines found ideal dining mates at Tables Grill at the Grand Hyatt Erawan Bangkok Hotel last week.

France’s Bordeaux region has been producing remarkable wines since the Middle Ages, but it has an incontestable rating system denoting the “best” of all – the Bordeaux Wine Official Classification – instituted at the behest of the French emperor himself.

Attending the 1855 Exposition Universelle de Paris, Napoleon III called for a means of classifying the best Bordeaux wines that were being offered to visitors from around the world. Industry brokers ranked the wines according to each chateau’s reputation and to the wine’s trading price, which at the time was directly related to quality.

The rankings ranged from first to fifth growths, known as crus. All of the reds listed came from the Medoc region, except for Chateau Haut-Brion from Graves. The whites (then considered much less important than reds) were limited to the sweet varieties of Sauternes and Barsac and were ranked simply superior first growth or second growth.

Many of the leading estates from the Medoc appellation not included are listed as Cru Bourgeois, a classification system that’s been updated on a regular basis since 1932.

Some of this must have been in the back of Kevin Kristensen’s mind when he prepared the menu for the banquet at Tables Grill. The head chef has since last year being pursuing “sustainable cuisine”, but despite the ecological constraints he can still create dazzling “modern French” fare.

The opening salvo was a platter of US bay scallop cooked sous-vide, Dutch razor clams and flat oysters, paired with Francois Paquet Les Armanys Chablis 2013.

Light, appetising and not at all pungent, the perfectly cooked seafood went well with the delectable fruity and mineral white, whose oak-ish aroma somehow rendered the shellfish “less meaty”. And the citrus notes cleansed the palate ahead of the next course.

This was UK beef tartar served with Chateau Lynch Moussas Grand Cru Classe Pauillac 2005 – a Bordeaux red blend of predominantly Cabernet Sauvignon and Merlot ranked in the fifth growth in the prestigious classification.

The light and minimally seasoned tartar needed a wine that was strong enough for the beef and light enough to complement rather than overwhelm the food. The Pauillac succeeded. Though produced in 2005, the wine tasted young and fresh, with faint cassis and red berries on the palate lending weight to the light dish and opening up a more herbaceous tone in the seasoning.

Another Bordeaux red blend, Chateau Batailley Grand Cru Classe Pauillac 2006, was poured next to be enjoyed with savoury Antarctic tooth fish with rich brandade.

A real sleeper of the vintage, the sensational red was a full-bodied, classic Pauillac with hints of blackcurrant, chocolate, plum and cinnamon that intensified the sauce and created a pleasing contrast with the slightly sweet and creamy fish.

French quail and Jerusalem artichoke were paired with Chateau Trotevieille Premiere Grand Cru Classe Saint-Emilion 2006 – a Bordeaux blend red ranked in the first growth.

The wine opened with earthiness, red berry and complex perfume, making it an excellent choice to accompany the earthy artichoke and seared game bird with savoury-sour sauce.

The feast ended with the simple sweetness of dark chocolate with organic gooseberries. What better wine to accompany this than Chateau Suduiraut, Premier Grand Cru Classe, Sauternes 1996? The balanced, sweet wine sported hints of tropical fruit, honey and orange peel, making it a highly enjoyable with the creamy, sweet chocolate |ice cream.

Find out more about wines in Bordeaux and the Official Classification at http://www.Crus-Classes.com.

Tables Grill is at the Grand Hyatt Erawan Bangkok Hotel. Call (02) 254 6250.

COCKTAIL LOVERS in Bangkok have been in for a real treat in recent days as two Diageo Reserve World Class Bartender champs, Manabu Ohtake and Michito Kaneko, arrived in town for a mini-tour that included a sensational Japanese-style cocktail menu.

Since being named Diageo Reserve World Class Bartender of the Year 2011, Ohtake has travelled the world meeting and inspiring new talent, providing fine- drinking training seminars and guest bartending at some of the world’s pre-eminent bars. This time around and with 2015 World Class winner Michito Kaneko by his side he mesmerised enthusiasts with his meticulous, flawless Japanese-style cocktail creations at Smith and Vogue Lounge. We had a chat with the champion about his craft.

HOW HAS LIFE CHANGED SINCE YOU WON |THE TITLE IN 2011?

My outlook on the world completely changed and my career also took a dramatic turn after I competed in World Class. I felt that the world was much smaller and more accessible than it previously was, and it made me want to go out into the world and test my skills. I had the opportunity to travel to various countries to represent Diageo Reserve and learn about other bar cultures and skills while, at the same time, introducing the excellence of the Japanese bartending style. Apart from having been recognised as champion, I feel very fortunate to have the chance to make so many friends around the world.

HOW HAS THE WORLD OF COCKTAILS CHANGED SINCE 2011?

Drinkers have become more knowledgeable about these drinks. I would say they know a lot about what they’re going to order. Interestingly, they’ve consumed less alcohol per capita over the past year and instead have focused on quality and on having an enjoyable drinking experience.

WHAT IS THE SCENE IN JAPAN LIKE |THESE DAYS?

The bar culture in Japan is unique compared to those in other countries. I think that Japan has more of a focus on the quality of the drink, while other places focus on the entire experience including ambience. In contrast, Japanese bartenders tend to be silent and not as talkative while making cocktails, perhaps because we tend to focus more on perfecting the taste, aroma and decoration. Beer is the most popular drink in the country, but Japanese whisky wins great reviews internationally and cocktails are hugely popular. A popular way of drinking whisky today is the Highball, with fruit peels and mint to make it more refreshing. A Japanese person’s greatest luxury is to enjoy the season’s best food with locally brewed sake or sochu, which is a Japanese distilled drink typically made from barley, sweet potatoes, or rice.

WHERE DO YOU SEE JAPAN |IN THE WORLD OF BARTENDING?

I believe Japanese bartending is one of the best techniques in the world. Bartenders around the world are adopting our techniques and mixing them with their own culture, especially in neighbouring countries like South Korea and Taiwan. I want to spread the wonderful aspects of Japanese bartending across the world, and learn great things from the world to take back to my friends in Japan. If Japan is to further develop its style we need a greater exchange of information with other countries and a deeper study of their bartending ways and traditional cultures, and proactively adopt whatever is good. Then Japanese bartending can evolve and we can find ourselves a solid-looking future.

WHAT DO YOU THINK WILL BE THE NEXT BIG THING IN COCKTAIL CULTURE?

There’s no denying that gin and single-malt whisky have attracted a huge following among drinkers this year. In fact these drinks have been popular since late last year. More consumers now enjoy uncomplicated drinks, like the highball cocktail, which is just whisky and carbonated water. Global drink trends tend to arrive in Thailand very late, though.

WHAT IS THE COCKTAIL’S RELATIONSHIP |WITH FOOD AND EVERYDAY LIFE?

When it comes to creative cocktails, I take inspiration from daily life in general. Posters on billboards, magazines, and even things I watch on television inspire me. The multimedia that surrounds and stimulates us everywhere we turn can offer some very interesting insights into consumer trends and habits, and in turn inspire ideas for cocktails. I have started to think about how anything food-related could be transformed inside a cocktail glass.

DO YOU HAVE SOME ADVICE FOR THOSE WHO ARE LOOKING TO GO FAR AS YOU?

I think I change when I step behind the bar. The first time I went behind the bar I was extremely nervous and even today I still have some of that, but in a good way. I like the pressure because it keeps me focused on creating good cocktails. The bar is a stage. The guest is your audience, seated right in front of you to watch you perform. Carefully crafting cocktails shows off something glorious, like the Japanese ceremony of sushi-making or teppanyaki. Bartending is a job where there is no such thing as “perfect”. You constantly drive yourself to go higher – it is not an easy job where you can master everything right away. The key to being a good bartender is having a good balance of skills, personal integrity and aspiration to improve all the time.

A bartender should develop his or her own technique to deliver and cocktail. I can do the hard shake but if I’m using ice that’s not quite cold or hard enough, I use my wrist very flexibly and in a wave-like motion, twisting my body and moving the shaker left to right. I call it the Manabu “Wave Shake.” The best piece of advice I received lately was to rethink, right down from scratch, how to work cleanly and with finesse, elegance and hospitality, as well as making the best-tasting cocktails.

Manabu Ohtake and Michito Kaneko are manning the bar for the last night in Bangkok tonight at The St. Regis Bar from 8pm.

The bar is on the 12th floor of the St Regis Bangkok. Call (02) 207 7826.