The article traces the origins and specifications of several celebrated amulets from respected Thai Buddhist monks. Phra Mettavihari's inaugural medal, created in 1959, featured a half-figure design and intricate carving details, becoming one of the most prized in collecting circles. Phra Kru Jan Sirithorn of Wat Dong Noi in Lopburi produced his first-edition amulets in multiple materials with numbered codes, accompanied by three consecration ceremonies with revered abbots. Luang Pu Gem Khemako of Lampang's Suwan Trai Lak Saan created the "Lampang Regiment Medal" in 1974, distributed to soldiers, comprising 2,513 pieces in gold, silver, bronze, and copper. Luang Pu Hiang Punnachchanto, an Eastern Thailand meditation master from Chachoengsao, cast lead amulets in 1962 marked on the back, now considered extremely rare and mostly held in Bangkok.

Luang Pho Sali Thammasaro, also known as Phra Khru Phrom Samajarn of Khao Wang Temple in Muang District, Ratchaburi, was a highly revered Buddhist teacher with many devoted followers. Born on Thursday, November 15, 1883, at Ban Koh Pom in Huai Khot District, Uthai Thani, to Nai Dam Suvanrangsi and Nang Wanna Suvanrangsi, he was the sixth of seven children. He learned to read and write Thai at home before studying further at a nearby monastic school.

In 1903, at age 20, he was ordained at Nong Khun Chat Temple, with Phra Khru Uthan Thammanithét as his preceptor. He remained there for eight years studying Pali language extensively. He later moved to Bangkok's Maha Thatuyuwarat Rungsrit Temple under the care of Somdet Phra Wan Rat.

After returning to Uthai Thani due to his parents' illness and later their deaths, he temporarily left the monastic life for 11 months to settle family affairs. In November 1903, he was re-ordained and received the name Thammasaro. He then devoted himself to meditation practice, wandering to various locations seeking peaceful retreat sites.

In 1924, during his eighth rainy season, he arrived at Khao Wang in Ratchaburi with fellow monks. The local people invited him to stay, and villagers requested permission to establish a temple there. In 1929, the King granted Khao Wang as monastic land, and he was appointed abbot. By 1934, the temple's main structures were complete. He continued his practice of retreating to different locations while returning to Khao Wang for rainy season retreats.

In 1965, suffering from illness, he returned to Ratchaburi Hospital, where he passed away on November 12, 1965, at age 82 with 61 Buddhist lent seasons completed. His amulet collection remains legendary in Ratchaburi, particularly the first-edition likeness medal created in 1966 as a commemoration of his 80th birthday celebration, donated by Somsakdi Naksuk.

PHUKET: Vachira Phuket Hospital is continuing to seek public donations for its new radiation therapy centre despite having already raised B483 million – almost B200mn more than its original fundraising target and more than the value of the project’s main construction contract.

Petchtechin expresses full confidence in spotting a clear weakness in his opponent as he pursues his dream knockout of Petchdej to claim the Rajadamnern championship. The RWS event on Saturday, August 1 opens the first Saturday of the new month with a heated title bout at 115 pounds between reigning champion Petchdej of Petchyindee Academy and interim champion Petchtechin of Bang Saen Fight Club.

The pair have been scheduled to fight twice before. First, in April, Petchdej withdrew due to injury, prompting RWS to match Petchtechin against Phusing of Kham In district for the interim title. Then in June, Petchtechin withdrew injured. This marks their third scheduled meeting.

This time, Petchtechin displays complete confidence after recovering from his injury. He reports training well—the best training of his life—and is fully convinced he has identified weaknesses in Petchdej that other fighters in the 115-pound division have overlooked. He is prepared to demonstrate this on Saturday to establish himself as undisputed champion.

"My life has come far already, and the title is within reach. On August 1, I will take it," Petchtechin said. "Those who say my skills don't match Petchdej, wait and see. I am different from everyone he has faced. I will show you exactly where his weakness lies."

The stakes are enormous: champion versus champion for the Rajadamnern 115-pound title, with the winner receiving a bonus of 350,000 baht from RWS immediately, along with the championship belt. This Saturday cannot be missed.

Amazing queues have burst through the doors since the new Tsujihan restaurant opened. The restaurant marked its Thailand debut by opening its first branch at Central Park mall, fifth floor near the Roof Park exit, in mid-July 2025, and customers have been non-stop ever since.

While the restaurant may be new to Thailand, it ranks among Japan's top establishments, famous for its signature "Setagu Don"—premium sashimi rice bowls sourced directly from Japanese fish markets. The menu features salmon roe, bluefin tuna cuts, chopped tuna, sweet fresh shrimp, squid, surf clams, giant clams, herring roe, and more.

These ingredients are carefully mixed and artfully arranged into a volcano shape atop hot Japanese rice, topped with roasted sesame, seaweed, shiso leaf, and fresh wasabi. The highlight of eating here is the two-part experience: first enjoying the sashimi rice bowl with soy sauce, then pouring hot soup over the remaining rice in what's called "ochazuke"—creating the sensation of enjoying rice soup.

The main menu is straightforward, with variety added through premium ingredient upgrades like snow crab, uni, and others that increase the price accordingly. This simple formula has captivated customers, who endure waits of 2–3 hours. Global superstar Lisa even traveled to Tokyo to dine here, with fans following in her footsteps and creating even longer queues.

Another highlight of Tsujihan is its course-style service, where dishes are served sequentially rather than all at once like a set menu. It begins with "seasonal sashimi—four pieces," with a recommendation to eat two pieces first and save two for later in the soup.

The next course is "Setagu Don"—the iconic volcano-shaped sashimi bowl. You mix it in the bowl with soy sauce, eat the sashimi over rice, and when you reach the bottom, the staff pours hot soup and grates fresh yuzu peel over it. You then add the two reserved sashimi pieces on top of the bowl, creating an exquisite rice soup called "ochazuke."

It's the same bowl but with entirely different umami profiles—both dry and liquid—this is the Japanese way of eating.

Pricing starts at the "Ume course" for 390 baht, while the premium "Tokujo (Supreme)" course with snow crab, uni, and ikura costs 1,190 baht, not including VAT and service charge.

The restaurant also offers side dishes such as toro tuna marinated in Japanese soy sauce, Japanese egg rolls, and desserts and beverages. If you've won the lottery, treat yourself at this restaurant—don't miss it. —Madame Cuisine

Saranai Thai Cuisine in Amphawa, Samut Songkhram province, continuously innovates its meticulously prepared menu using high-quality local ingredients that define the region. The restaurant focuses on 'chakram'—a waterside plant locals also call—which offers health benefits and is presented in a refined collection titled "Chakram of Our Home" under the theme "Showcasing Amphawa's Flavors." Signature dishes include crispy fried chakram spring rolls with a tender filling, traditional pomelo salad enhanced with crispy fried chakram leaves and fresh shrimp, and a standout papaya salad adapted with fried chakram leaves replacing morning glory. The menu also features chakram stir-fried with glass noodles, egg, pickled garlic and fresh shrimp; a comforting pumpkin stir-fry blending sweet pumpkin with mild chakram; simple chakram and egg stir-fry with distinctive aroma; and a fiery sour curry with fresh bird's eye chilies, chakram and grouper fish. Fresh shrimp chili paste rounds out the offerings, served with boiled duck egg and seasonal vegetables, featuring chakram-wrapped tempura as a highlight.

Romanus Tiramnas, Saranai Thai Cuisine's manager, expressed pride in presenting the "Chakram of Our Home" menu, emphasizing that these nutrient-rich local ingredients embody Samut Songkhram's culinary heritage and promise an impressive dining experience combining flavor, refinement, and nutrition for all visitors. The restaurant also offers additional dishes including poached grouper with turmeric, grandmother's salad, crispy noodles, and various desserts alongside traditional snacks like grilled pork, shrimp cakes, and satay.

Saranai Thai Cuisine is located near the traffic light entrance to Amphawa Floating Market. Operating hours: Monday to Thursday 11:00–20:00, Friday to Sunday 11:00–21:00. Phone: 09-6721-5619; Facebook: Saranai Khachon Phi Nim Thai.