Luang Pho Chum Buddhatsaro of Wat Rajkham in Mueang District, Ratchaburi, was a highly respected Buddhist scholar and teacher known throughout the province. He possessed diverse knowledge and wisdom, serving as a preceptor, teacher, and administrator, and was dedicated to serving all people. Born on June 26, 1879, in Khung Nam Wan Subdistrict to parents named Thoum and Lamyai Klintheprakes, he was taken at age nine to study Khmer and Thai texts with Luang Poo Toh at Wat Rajkham. At sixteen, he was ordained as a novice and received full monastic ordination at age twenty on May 1, 1898, at Wat Tha Suwan, taking the Pali name Buddhatsaro under the preceptorship of Phra Ajan Phu.

After Phra Ajan Phu's death in 1905, Luang Pho Chum became abbot of Wat Rajkham and devoted himself to maintaining and restoring the monastery's physical structures and promoting Buddhist studies. He also established Chum Prachanukul School for local children. He received several ecclesiastical appointments, including recognition as a preceptor in 1924 and later as a respected senior monk. He was skilled in traditional medicine and the practice of blessing sacred water and objects, earning widespread fame throughout the region.

Luang Pho Chum regularly undertook missionary journeys to study advanced practices, sometimes traveling to Burma and visiting Wat Makham Tao in Chainat Province around 1903, where he studied esoteric teachings from Luang Poo Suk. He developed a lasting friendship with Luang Pho Rung of Wat Tha Krabio. He eventually fell ill in his final years and passed away peacefully on November 16, 1955, at age seventy-seven in the monastic order, with his cremation held on March 24, 1956.

Luang Pho Chum created various sacred objects highly valued by devotees, including blessed cloths, amulets, and rings. Most notably, his disciples commissioned a full-size bronze statue in his honor, with casting beginning in 1897. Small one-inch statuettes were created as commemorative gifts for donors, with 1,110 bronze figures cast using brass and copper bases.

Thailand plans to extend electricity infrastructure to the Ta Kwai Temple-Hill 350 border area by early 2027, with the Joint Information Center (JIC) describing the project as an important part of national security. Air Force Assistant Commander-in-Chief ACM Prapas Sonchaidee, director of the JIC for the Thai-Cambodian situation, visited Ta Kwai Temple, Ta Muen Thom Temple and Hill 350 on 20 August to assess the situation and receive updates from personnel stationed along the border.

Prapas said the government's policy to expand the electricity network to the Ta Kwai-Hill 350 area aims to bring power to the frontline by early 2027. "Security does not mean military power alone. Effective infrastructure is also part of security," Prapas said. He said bringing electricity and other essential support systems to the area would improve military operations, communications and safety while also improving the quality of life of personnel stationed along the border.

"Bringing electricity and necessary support systems to these areas tells those serving there that the border is not a forgotten place and that those standing on the front line have not been left behind," he said. The JIC director said the infrastructure development was particularly important for remote border areas, where reliable electricity could support both security operations and the daily lives of troops.

During his visit, Prapas also praised frontline personnel for their discipline, endurance, sacrifice and professionalism, saying they were protecting not only their positions but also Thailand's sovereignty and the safety of the public. Regarding the border situation, he said Thai authorities remained vigilant and stressed that information about incidents along the border should be based on verified facts to avoid unnecessary misunderstandings and tensions.

Thailand wants peace and does not want the situation to escalate into conflict, Prapas said, while stressing that peace must be maintained alongside the protection of sovereignty, public safety and national interests.

Most people picture dim sum as soft, steamed dumplings fragrant with hot steam, made from time-honored recipes. But today's food scene has reimagined both the form and flavor, creating something fresh and exciting.

One trending street food that has become hugely popular in Indonesia is now arriving in Thailand for the first time: DimBakar, an Indonesian-style grilled dim sum restaurant and Thailand's first and only establishment of its kind, located in Betong District, Yala Province.

Owner Assawi explained the origins of this signature dish. Known in Indonesia as "Siomay Bakar" or "Dim Sum Bakar," it originated in Bandung, a city celebrated for its distinctive food culture and street food scene. With its perfectly balanced flavor and unique cooking method, this dish has become a beloved street food staple found in markets and communities throughout Indonesia, as popular as traditional local fare, and is now gaining worldwide attention.

"Impressed by the taste and seeing the opportunity, I brought the original recipe into Thailand and spent time carefully studying and adjusting the ingredients to maintain authentic flavor while perfectly matching Thai consumer preferences," Assawi said.

DimBakar's standout feature lies in its meticulous preparation and premium ingredients. The dough and filling are shaped from fresh, high-quality fish that provides a tender, firm texture and natural sweet aroma without being overly fishy. The dumplings are then grilled over hot coals and brushed until fully cooked, glazed with Indonesian cream sauce until fragrant smoke rises, stimulating the appetite beautifully.

Once the surface dries slightly and becomes crispy outside while remaining tender inside, various toppings are added based on preference: soft shredded chicken, spicy chili, stretchy melted cheese, and crispy seaweed—each adding complexity and appeal to the taste.

Despite such refined quality and technique, prices remain wallet-friendly, starting at just 45–55 baht.

DimBakar has set up a booth in Betong District, Yala, a southern border area that draws numerous Thai and foreign visitors, and has received overwhelming positive response.

If you're looking for a new dish with a story, distinctive flavor, and international appeal, don't miss the chance to experience DimBakar, Thailand's first Indonesian-style grilled dim sum. Follow the DimBakar Facebook page to track booth locations and schedules at festivals and events throughout the southern border provinces, and make this a memorable dining experience.

By Jesada Siriyothai

In Ang Thong, journalist Kanoksak Saengtrakar recommends not missing Pa Maai's restaurant to try their signature sticky rice with grilled chicken. Located near the entrance to Chanthanirimit Temple on Phi Phraya–Tha Ruea Road in Sang Daeng subdistrict, Mueang district, Ang Thong province, the shop has been operating for over 40 years and draws both passing customers and regulars who praise its delicious food at low prices. The standout dish is sticky rice with grilled chicken, which fills the air with an enticing aroma and delivers on flavor—the chicken is tender and juicy, never dry, and pairs perfectly with hot sticky rice. Owner Sommai Pueng Kaew, 60, started by selling sticky rice with grilled chicken and papaya salad at a market in Pathum Thani province, but relocated to her current roadside spot near Chanthanirimit Temple because of the distance. She began with grilled chicken and grilled liver at 10 baht per skewer and sticky rice at 5 baht per portion, later expanding to include Thai papaya salad, crab papaya salad, minced meat salad, and northern-style soup. The menu also features grilled catfish, spicy soup, bitter melon soup, eggplant dip, fried salted catfish, boxed curry rice at 20 baht, and fried sticky rice with pork. Open daily from 5 a.m. until sold out by noon. Contact 08-5984-0967.

Laem Charoen Seafood, a legendary seafood restaurant operating for nearly 50 years with 40 branches across Thailand, continues to innovate. The chain has recently revamped its brand format to stay current with shifting consumer trends. After COVID-19 reshaped dining habits toward smaller tables and solo diners, and as street food and viral restaurants have seized social media attention, the restaurant recognized it needed to change. The primary renovation involves the store layout, with a flagship concept store opening on the third floor of Central World, elevating the brand experience with design inspiration drawn from Rayong's famous beach and the original location at Rayong River mouth.

The redesign features bowls and plates with beach and sea motifs, fishing equipment displays, and a room styled as a fish sauce fermentation room. Like the restaurant's menu—its greatest strength—the kitchen makes its own fish sauce and masters Rayong's traditional seafood dishes. The strategy keeps core strengths, removes dishes that lack identity, and creates new dishes that capture authentic Rayong seafood flavor.

Signature dishes include sun-dried squid that is tender and chewy despite the intense heat; shrimp marinated in fish sauce, split down the center and infused with pungent brine and lime juice that amplifies the sweetness; and eagle fish wrapped in spiced paste with custard-like filling and no vegetable base to prevent moisture and disintegration. New additions include fried river shrimp tossed in Rayong fish sauce, its head crushed and mixed with hot sauce in a wok until fragrant enough to coat the rice; snapper two-ways, crispy and fluffy from butterfly filleting, served with two sauces—a signature fish sauce and a three-spice chili paste; premium crab fried rice with distinct grains and large chunks of crab meat; and sour curry with salted egg and fish roe, a concentrated and balanced broth with plump, creamy roe. All dishes are now served on smaller plates, allowing customers to sample a wider variety. The renovated restaurant is now open for service.

Deputy Prime Minister Supalee Suthammaphand and Natural Resources Minister Suchat Chomklin joined a ceremonial sandalwood harvesting at Khui Buri National Park to provide timber for the funeral rites of Princess Bajrakitiyabha Narendiradebyavati. The Department of National Parks, Wildlife, and Plant Conservation identified and selected 20 naturally fallen sandalwood trees within the park following ancient royal custom. The ceremony began at 11:09 a.m. with Air Chief Marshal Somkid Sukhbang presiding, conducting sacred water rituals and blessing the trees while traditional instruments sounded. A golden axe was blessed before the first ceremonial cut, followed by flower offerings as attendees collected ritual items for blessings. Minister Suchat stated that the Natural Resources and Environment Ministry fully supported the undertaking out of respect for the late princess's service to Thai people and the nation's natural resources. The selection process was conducted with careful attention to both ancient tradition and sustainable conservation. Khui Buri National Park covers approximately 969 square kilometers with diverse forest types including dry dipterocarp, moist dipterocarp, and mixed deciduous forests, home to many rare tree species including fragrant sandalwood (Mansonia gagei). The park was identified as one of Thailand's premier sources of high-quality sandalwood suitable for royal ceremonies. The 20 selected trees are naturally deceased specimens with an average circumference of 150 centimeters, aged over 100 years, featuring dense wood with yellow-brown coloring and distinctive fragrance as required by ancient tradition. Selecting naturally fallen trees maintains ecological balance without harming living forest.