On August 15 at Bangkok Railway Station, Digital Economy and Society Minister Chaiyachon Chidchob, speaking as secretary-general of the Bhumjaithai Party, said he is not concerned about an opposition move to debate a no-confidence motion that may cover the TH-AI Passport project. He stated that he is unafraid and unworried because the programme is grounded in law and regulations, has undergone internal review, and includes cooperation with the opposition on information sharing and contract improvements to benefit both the state and citizens.

When asked if he is confident he can explain the project to parliament, Chidchob said he can provide a correct explanation following all legal procedures, but acknowledged that no matter how he explains, the opposition will likely remain unsatisfied.

On the question of whether he is confident the parliamentary vote will align in one direction, Chidchob said he is confident the initiative is good and necessary for the public because it reduces inequality. He noted that at a global artificial intelligence conference in China, his ministry's booth was the only one that attracted attention and praise from multiple foreign ministers because it addresses inequality.

When pressed on whether, as party secretary-general, he needs to coordinate with party members to ensure they vote in the same direction, Chidchob said such coordination is not necessary.

Regarding concerns about other matters such as a legal case involving a senator, Chidchob said he has no concerns and maintains that it involves old issues already under investigation.

Station Fresh Noodles owner Ton Hom has explained the timeline of a dispute with a customer who sat in the restaurant for about five hours after ordering just one pad Thai dish. The owner states the location comprises two separate zones: a cafe called Husk of Thurachai and a food restaurant called Station Fresh Noodles, operated by different owners. The restaurant name honors the original property owner, Luang Thuraprakas.

According to Ton Hom, the customer group first visited the cafe and asked whether the two establishments were connected. After the cafe clarified they were separate, a female customer entered Station Fresh Noodles at around 3:58 p.m. and ordered pad Thai. She then sat talking and working for an extended period, arriving around 1:00 p.m. and remaining until approximately 6:00 p.m.

Around 5:30 p.m., the customer left to see off a friend and returned to sit by the waterfront area, leaving her bag with staff. Because the restaurant had three to four advance table reservations and the customer's bag was on a chair, staff moved it near the CCTV camera by the exit to prevent other customers from knocking it down. When the customer returned and noticed her bag had been moved, she inquired about it. Staff confirmed they had kept her drink and provided it to her by the waterfront.

The customer then asked who the manager was. Ton Hom introduced himself as the owner and explained that the customer had been seated since around 1:00-6:00 p.m., but as a restaurant with subsequent table bookings, space needed to be arranged because the venue is not a cafe or workspace where customers can work all day. Ton Hom insisted he did not intend to remove the customer and even provided water and ice to her by the waterfront, where she sat for about 20 minutes before preparing to leave.

Before departing, the customer leaned toward the restaurant area and said she had originally planned to return for another meal but would not do so and would not use the service again. The staff responded politely, "No problem, thank you." The customer then expressed dissatisfaction loudly, shouting "This restaurant is rubbish" before leaving.

Afterward, the customer posted a negative review on Google Maps and social media, criticizing the food and service and claiming staff and owner behavior was inappropriate, including references to gender issues. Ton Hom stated that after seeing the review, the restaurant took screenshots of all the messages and initially chose not to respond, viewing the customer as a customer and wanting to avoid conflict. However, when certain points seemed to cross the line, the owner decided to clarify the situation.

BANGKOK — 15 August 2026, Australian diplomat and international lawyer Katrina Cooper has been appointed chair of a conciliation commission operating under the United Nations Convention on the Law of the Sea (UNCLOS), Thailand's Ministry of Foreign Affairs said.

The ministry said the Permanent Court of Arbitration (PCA) issued a statement on Friday, 14 August, announcing Cooper's appointment as the fifth conciliator and chair of the Conciliation Commission. The Thai government has been formally notified by the PCA.

Cooper, whom Thailand was among those supporting for the role, is an experienced diplomat and international lawyer with expertise in international law and negotiations, according to the ministry. She has also held senior diplomatic posts, including serving as Australia's ambassador to Mexico.

Cooper previously served as a co-agent for the Australian government in the compulsory conciliation proceedings under UNCLOS between Australia and Timor-Leste, giving her direct experience with the same dispute-settlement mechanism.

The next step will be for the commission to set a date for its first meeting, which is provisionally expected to take place in September. Among the main items on the agenda will be the adoption of rules of procedure setting out how the commission will operate and providing a framework for subsequent meetings and proceedings.

The Foreign Ministry said Thailand was ready to fully cooperate with and support the commission, describing conciliation as a peaceful dispute-settlement mechanism under UNCLOS. The ministry and other relevant agencies would work to protect Thailand's national interests while participating in the process on the basis of international law, with the aim of reaching a sustainable solution for both countries, it said.

The Thailand Open cycling championship round 3 in Chainat saw brisk activity on August 15–16, 2025. Chainat Governor Bhumiwat Udomsap said the event demonstrates strong momentum, noting that the province aims to develop as a health-focused tourism destination featuring cycling, trail running, and other wellness activities. He thanked the Thai Cycling Association for selecting Chainat as host of the third round of the Thailand Open championship, sanctioned by the Crown and dedicated to Princess Suthida. All relevant government and private sector organizations prepared extensively to welcome cyclists from across the country. The influx of athletes filled local hotels to capacity and boosted sales at restaurants and shops—particularly for pomelo and cucumber, signature Chainat fruits now coming into season. Visitors' spending stimulated the local economy and tourism sector significantly.

Governor Bhumiwat noted that Chainat is a "Slow Life" province well suited to sports tourism events, blending natural attractions and cultural heritage. The province features rolling hills, rice paddies, the Chao Phraya River, and revered spiritual temples such as Wat Pak Khlong Makham Kao and Wat Khositaram, where visitors can pay respects to renowned monks. He expressed confidence that visitors will fall in love with Chainat and return. Should the Thai Cycling Association offer Chainat another hosting opportunity in 2025, the province stands ready and willing to serve as host again.

General Decha Hemkrasetsri, vice president of the Asian Cycling Confederation and chairman of the ASEAN Cycling Federation, clarified that the Thailand Open does not permit national team athletes to compete. The cycling federation deliberately separates competitions: elite-level events open to national team members, while the Thailand Open targets newcomers, emerging talents, youth, and the general public, allowing them to compete, gain experience, and demonstrate potential for future national team selection. He added that Thailand's national cycling team for the 20th Asian Games is currently training in Tianjin, China.

Chiang Mai Chefs Charity organized the "Chef to Farm" event, bringing together more than 50 chefs and food industry professionals from over 17 hotels, restaurants, and networks to visit Hak Rong Khum vegetable garden in San Pa Tong district, Chiang Mai. The initiative aims to educate chefs about safe food production sources, strengthen relationships between chefs and farmers, and build a network for using local and organic ingredients from farm to kitchen to consumer. The activity is part of a food security agroecology program under the Healthy Lifestyle Bureau, promoting healthy food consumption in the Chiang Mai region.

The Chef to Farm program allows chefs to learn the entire food production process, from seedling extraction and rice planting to growing and harvesting traditional vegetables, as well as beekeeping and raising ducks and chickens. Chefs exchange knowledge with farmers about production seasons, ingredient quality, and how to use local products to create innovative menu items for restaurants and hotels.

Chef Supreechar Tansingchai said the Chiang Mai chef community began discussing ways to organize socially beneficial activities and wanted chefs to leave the kitchen and directly learn food production processes. Chef to Farm marks the beginning of chefs from multiple hotels and restaurants coming together to create initiatives that can benefit consumers and communities in the future. "We learned what the real starting point is, from sowing to seedling extraction to planting. When we see it firsthand, we can tell consumers where our ingredients come from and what processes they go through," she said.

Chef Supreechar noted that personally working in the rice field helped chefs better understand the labor and rice production process, which requires planning, patience, and teamwork—principles that can be applied back in the kitchen.

Chef Billy Suksan Chutinadharatip, Executive Chef at Amelia Chiang Mai hotel, said that Chiang Mai chefs and restaurants had been discussing ways to unite for community activities before developing the Chef to Farm program, which gives chefs the opportunity to meet farmers and producers directly. "Today we brought chefs to put down their utensils and plant rice, but behind rice planting is the conversation with farmers and producers, learning about food sources and vegetables we use, and understanding how production processes differ," he said.

Chef Billy noted that connecting chefs with farmers creates benefits in three areas: economy, as income from purchasing raw materials goes directly to farmers; tourism, as visitors are interested in learning the stories behind dishes; and health, as restaurants and hotels can choose ingredients from known sources for consumers.

The field visit also helps chefs learn details about ingredients that cannot be seen once products reach the kitchen, such as planting seasons, optimal quality periods, and planning menus to align with seasonal production. "If we know the seasons of different vegetables, we can create menus that match those seasons and choose ingredients at peak quality. This kind of knowledge requires direct exchange and questions with farmers," Chef Billy said.

Associate Professor Puanrat Kaewloum, instructor at the Environmental Engineering Department, Faculty of Engineering at Chiang Mai University and manager of the Chiang Mai Greentopia project, said the activity originated from some chefs who had previously worked with farmers at Hak Rong Khum garden and wanted to invite fellow chefs to learn together, eventually expanding into a broader collective effort.