Security guard Surasit Wangphakam was responsible for the capture. Hearing chickens “clucking loudly” inside the poultry-house, he looked inside to discover a female cloud leopard “playing” with the chickens.

Fifteen of the chickens had already been killed by the time he put a stop to it, said the 28-year-old.

“It is just a clouded leopard, not a dangerous animal. She came to hunt the chickens, but didn’t eat any of them. This is the first time I have had to catch an animal while on duty here. Once in a while, I see elephants, deer and monkeys,” said Mr Surasit.

Nicknamed Khun Sod, he has been working at the farm in the Khao Sok National Park for eight months under contract with Siam Guardian Services (SGS).

It took Mr Surasit about three minutes to get hold of the feline, which was not afraid of humans.

“She seemed humble, as if she was caught doing something naughty act,”

“However for security reasons, Mr Surasit tied her mouth and legs and put her in a cage,”.

The henhouse is part of the organic farm , part of an organic complex in a natural setting that is listed in DestinAsian’s “Luxe List 2011″

“This has clearly shown the abilities of the well-trained of SGS guards,” wrote Ms Nathaphat.

The leopard was then released back into Khao Sok National Park, its original habitat.

“On behalf of the management, we would like to sincerely thanks to Khun Sod,” wrote Ms Nathaphat on behalf of the the Organic farm.
Clouded leopards are well known for their tan or tawny fur, and are clearly marked with large, irregularly-shaped, dark-edged contours that looks like clouds. This exceptional look gave the feline both its common and scientific s name—nebulosus for “cloudy”. The clouded leopard was a headache to scientists for a long time because of its shape and skeleton. It seemed to be a cross between a big cat and a small cat.
The average clouded leopard usually weighs between 15 and 23 kilograms, Females clouded leopards have a head to body length from 68 to 94 centimeters , with a 61 to 82 centimeters long tail, males Clouded leopards are more prominent 81 to 108 centimeters,  with a 74 to 91 centimeters long tail. Clouded leopards have a strong build and, proportionately, the longest canine teeth of 5 cm, about the same as the Asian tiger. These attributes led scientists to speculate that they preyed on large animals

Ecotourism has been hailed as a win/ win proposition for conservation, Thailand, the traveler, and the tourism industry. The reality is much more complicated. Much of what is marketed as environmentally sustainable travel is “ecotourism lite”–simply nature or adventure tourism with a new name, or conventional cruise or beach holidays with “add-ons” (a short trek in the rainforest, a day’s canoeing). Properly practiced, ecotourism is multifaceted: it’s low-impact, small-scale nature tourism that educates the traveler, provides funds for environment conservation, and gives work to local communities.

The Khao Sok national park is under the control of the Royal Forest Department. Most national parks in Thailand provide trekking trails for nature explorers. There are also camping sites for those who want to stay overnight in the parks. Trekking and camping are available in the mountainous areas all over Thailand .

Actually, trekking and camping are not new tourist activities in Thailand. But they are better managed today than ever before. Apart from trekking along the marked trails, you may also hire a local guide to take a tour deeper into a forest to explore off-the-beaten-track routes. An organized elephant trek is another popular activity for anyone who isn’t too adventurous.
However, the eco-tourism boom can have both positive and negative impacts on the environment. The positive effect is that more people are interested in nature and want to learn more about ecology. However, the greater numbers of people visiting natural areas bring more damage and disruption to the site as in the Galapagos Islands for example. For the time being, the Thai government is continuing in its efforts to promote eco-friendly tourism.

Some scrupulous Resort owners, will tell you a lot of lies on their commitment to sustainability fact sheet in order to get your money, but those people are the first to milk the industry

We only hire local staff.
This is just impossible now days, Thailand like America, France or Germany is facing serious immigration problems, most of the Thais don’t want to work as gardeners, maids, construction workers or cook helpers. anymore, therefore most of those jobs are done by Burmese immigrants, regarding the Thai  immigration department 70% of the workers in the southern plantations are now Burmese migrants

We build respectfully
A lot of Eco Resorts will tell you that they build respectfully, but is cutting trees and bamboo to build bungalows really sustainable, now a days they are a lots of new construction materials available on the Market such as smart wood are Shera wood.

We buy local
Goods in remote areas are very expensive due to the transportation cost and the low competition, therefore most of local store owners are acting like sharks and charging two to three times the price for basic groceries like rice, milk are eggs.
This is the reason why 90% of the local Resorts owner are driving once a week to Phuket are Surat Thani to purchase goods at a reasonable price.
None of this is sustainable of course, but those are real facts.

What are the questions you should really ask yourself?

Am I contributing to the Local Economy?
Using local tour guides and locally owned resorts and local tour operators   will for sure make a difference

Am I Minimizing my ecological foot print?
Sharing transportation for example is a good way to reduce our impact on earth.

By Eric Limbos

General Manager of the Khao Sok Paradise Resort

And so there I was, In my workstation with a headset clasped in my ear, blabbing on the phone, selling online yellowpages to prestigious clients. I had a basic Salary but was bringing home 5-Digit as commission and could afford to have a modest apartment, a “yaya” to take care of my daughter, Dine Out in fancy Restaurants, Clubbing with friends and Shopping almost every other weekend.

Because I was a high performer in the OB and IB sales department, I slowly worked my way up as a sales coach, Team Officer In Charge, Team Leader, Shift Manager and before I knew it, I was the Operations Manager of 5 Supervisors and about 70 agents.

I guess you could say I had it all. Awards and Recognitions, Medals and trophies, management trainings and seminars under my belt, I was content, but not really satisfied. Everybody knew who I was in the Call Center Industry. People I’m sure I have met but don’t remember greet me in the hallways and elevator shafts in our branch offices. I think its wonderful when somebody would say hello in the supermarket or department stores and when you politely ask them for their names they would blush and say we haven’t really met but they have been hearing positive feedback about you.

Now after almost 10 years in the call center field, I was at that stage and mind frame where you ask yourself “is this all I could do?” “Is this where I see myself in other 10 years from now?” As a human being we always aspire for the best. But once we get what we wanted, we will always want more. I guess that is the law of nature. Mme. Du Deffand once said “Let us strive to improve ourselves, for we cannot remain stationary; one either progresses or retrogrades”.

And this is how I came to Khao Sok. I wanted to shift from the Call Center Industry into Hotel/Restaurant Management. My highschool bestfriend migrated with her family in Bangkok and have been living there for 12 years. I was on indefinite leave with my former company and she nonchalantly asked if I wanted to apply working a beach resorts in Phuket. Her Stepdad works in one of the resorts in the island and she gave a website address (phuketgazette.com). I figured it wont hurt to send my CV. After several attempts and a few casual emails, I stumbled upon a vacancy in Khao Sok Paradise Resort. The owner (a Thai Chef and a loving mother of 2 children with her Belgian husband Mr. Eric Limbos a sustainable tourism expert) was considerate enough to hire me even with no experience in hospitality.

Armed only with eagerness and determination to learn something new, in a different country, I came to Khao Sok National Park. I knew that I would be working for a Jungle Resort. What I wasn’t prepared for is the extra ordinary beauty of this Tropical Evergreen Forest.

I was born and raised in a city where everything is fast-paced. Noise, pollution, Traffic Jams and People bickering on the streets and all those, so its an exhilarating experience to be living in this historic, peaceful and fascinating place.

The Khao Sok National Park is what you would literally call nature at its best. It is wildlife at its unsurpassed diversity. From Oil palm and rubber plantations to Gibbon songs and cicadas hymm, to Creeks and waterfalls and a flock of feeding hornbills. Those magical moments when you get to see a 80 cm red blossom from the ground – rafflesia, one of the world’s largest flower.

I wake up every morning, enchanted in the morning mist that surrounds the limestone cliffs (karsts) and the forest. A view that is priceless in anybody’s eyes.

Work may be hard, as I am starting all over again, transitioning from one industry to another, and being away my daughter, who is in manila finishing grade school. But it’s a sacrifice I am willing to make for better plans in the future. And its not difficult to achieve in a place like Khao Sok Paradise Resort. After all the pressures, stress and misunderstandings with Thais and Burmese ( my collegues), all I have to do is take a deep breath and look at my surroundings. My environment instantly calms me down. With the Trees and flowers, Birds and butterflies, and the phenomenal way the sun shines while it is drizzling softly… what an Epic day in the Jungle!

Our guests always say that I speak very good English. I hope next time they would say that I speak perfect English with an excellent hospitality skills in an Amazing Environment. I could not ask for more. The only thing missing, is my daughter beside me. But for now, this is my 2nd home, My Paradise.

I know a few people who have been to Kobe Steak House and have given it mixed reviews.

I have been to Kobe Steak House on a few occasions for birthdays and other parties, it’s a bit pricey and the food has not been consistent.

The very first time I went I got a Kobe steak and fried prawns and it taste fantastic, the second time the steak was overcooked and the fried prawn were undercooked. Also my other visits have been the same, I just don’t know what to expect next time. One thing it has is good service, I have to give them that. This place has potential and if they could keep the consistency up it would be a great place to eat.

Cost: 350 Baht per head

Service: 9/10

Taste: 6/10

Value: 5/10

Address:

460 Siam Square 7,

Rama 1 Road,

Pathumwan, Bangkok, Thailand

Tel: +6622501417

The Tsu side of the eatery serves traditional fine Japanese cuisine, and Nami offers contemporary-style teppanyaki counters with your personal chef.

However, you can order from either side regardless of where you sit. Platter of assorted sushi and sashimi includes deep-water delicacies such as blue fin tuna, sea urchin and Japanese yellowtail. Spicy blue fin tuna roll is superb. For a special treat, try steamed Hokkaido taraba crab with ponzu sauce. I am always impress with Japanese restaurants because as long as the food is fresh which 99% of them provide, it is very hard to go wrong.

World-class beef such as Matsuzaka and Kobe can be charcoal grilled, seared, or served in a hot pot as sukiyaki or shabu shabu. Teppanyaki choices include fresh and succulent Phuket lobster, giant scallops, king tiger prawns, Australian beef steaks and New Zealand lamb. The quick teppanyaki cooking method seals the real taste of the meat and seafood, the best treatment for the high-quality produce on offer.

A great-value teppanyaki lunch is served daily. Remember to end your meal with the Nami signature dessert: flambeed ice cream dreams.

Cost: 800 Baht per head approx.

Service: 10/10

Taste: 10/10

Value: 7/10

Address:

4 Sukhumvit Road, Soi 2,

Bangkok, 10110 Thailand

Rang Mahal is one of Bangkok’s popular Indian restaurants and i now know why. The ingredients taste really fresh and the flavors are amazing.

One of my favorite Indian dishes is butter chicken and they really make a great butter chicken, we ordered some other dishes but I forgot what they were because the butter chicken was that nice, highly recommend it.

The decor is very nice, service was very good and always on the watch if you need to assistance.

Cost: 400 Baht per head

Service: 9/10

Taste: 9/10

Value: 10/10

Address:

Rembrandt Hotel,

19 Sukhumvit Soi 18, Bangkok 10110

This is suppose to be one of Bangkok’s best Indian restaurant, after having lunch here I would have to agree. We ordered many dishes like tandoori prawns, lamb curry, rogan josh kashmiri, mixed nan bread plus much more. The food here is really cooked well and you can really taste the Indian flavors.
Service was OK but a smile would make us customers feel much more comfortable, but the food makes up for it which is the main thing.

Cost: 500 Baht per head approx.

Hours:

Monday to Sunday 11am to 10:30pm

Address:
13 Sathorn Soi 1,
South Sathorn Road, Bangkok 10120

Voted the best Italian restaurant in Bangkok by readers of Bangkok Dining & Entertainment magazine for ten years in a row, Angelini offers contemporary Italian cuisine and interesting selection of world class wines.

They serve most traditional Italian food, I had a steak which was really good but not the best I have had and I don’t think it is worth the price tag. Previous visit I had a pepperoni pizza, was made well and tasted great, but still in my opinion not worth the price tag.

Cost: 1000 Baht per head approx.

Service: 9/10

Taste: 9/10

Value: 7/10

Hours:

Snacks : 4pm – 6.30pm
Dinner : 6.30pm – 10.30pm

Address:

SHANGRI-LA HOTEL,

89 SOI WAT SUAN PLU,

CHAROEN KRUNG RD, BANGKOK

Tel: 0-2236-7777

With a Parisian-style atmosphere, the interior offers fine detail to artwork, tableware, and pressed linen tablecloths with a spacious and comfortable atmosphere.
Most ingredients are imported and prepared with special attention to taste and presentation. For an appetizer, the sauteed scallops with leek confit and a sabayon wine sauce is equally recommended as is the foie gras du chef, pan-fried and served with cranberry compote. A nice vegetarian dish, grilled goat cheese on a bed of baby green salad with raspberry dressing. Main courses offer a large selection of meat and fish. Braised rabbit leg served on a risotto of wild mushrooms and a pumpkin puree is not to be missed. Another delicious choice is pan-fried monk fish on a bed of cabbage. Desserts include warm dark chocolate fondant and up-side down pear and banana tartlet and both are a great way to finish your dining experience..

There is an impressive wine list, mostly French with some Australian, with the menu matching each dish to a select wine. Staff has been well-trained to be versed on menu selections and the ingredients of each dish.

Cost: 400 Baht per main dish approx.

Service: 8/10

Taste: 9/10

Value: 4/10

Address:

28-28/1 Sukhumvit Soi 39,

Bangkok Thailand