Get a kick from your Thailand travels by learning Muay Thai!

We asked Anuj Bahri, at specialist travel agent Trayvale Travel, to provide some information about learning Muay Thai while on holiday in Thailand.

Think of Thailand and you will picture the land of a thousand smiles, a land of mountainous interiors, beautiful tropical islands with white sandy beaches; a beguiling place, where elephants roam and ancient Buddhist temples stand as monuments to the country’s all-encompassing spirituality.

These qualities have made Thailand a firm favourite on the backpacker trail. It is also proving to be  a number one party destination, thanks to the famous full-moon parties and the hedonism is legendary.

However, there is a different type of traveller to Thailand, someone who might appreciate the above delights but generally has something else on their mind: Muay Thai, also known as Thai boxing.

Muay Thai is Thailand’s national sport. An ancient martial art that is immensely popular with all parts of Thai society.  Fights are broadcast every day on national TV from purpose built stadiums and from the makeshift rings set up in villages to celebrate festivals.

Where to learn Muay Thai in Thailand

Training camps can be found in every part of Thailand, from the urban centres of Bangkok to lovely picturesque islands like Phuket, Koh Samui and Krabi with beautiful sandy beaches and swaying palm trees.  The training camps are popular and attract amateurs looking to learn Muay Thai for fun, fitness, or self defence, as well as professional fighters wanting to hone their fighting skills.

What’s involved?

First, you need the the right equipment for your own safety. In Thailand this equipment is  mandatory in all gyms.

1. Muay Thai Shorts - with supportive, elasticised waist and loose around the thighs for endurance training.

2. Mouth guard – wearing a mouth guard whilst training ensures that your lungs become used to breathing under endurance and provides protection when sparring.

3. Jock protector (cup) – these are optional whilst training for beginners when doing bag work or cardio exercises.

4. Hand wraps – these ensure your wrists and knuckles are secure when punching pads, bags and when sparring.

5. 16 oz gloves – these are used for conditioning your punching power and techniques when sparring with opponents. Heavy padding helps to prevent injury to yourself and others when sparring. You are allowed to wear 12-14 oz gloves when competing in tournaments

6. Shin guards - Muay Thai boxers use their shins to kick and block. Whilst training long hours Practising technical and power drills, your shins need protection.

Muay Thai training consists of two sessions a day Monday to Saturday, 3 hours a session. Overall 6 hours of Muay Thai training every day. All warm-up and training classes are overseen by the Muay Thai gym’s qualified and experienced trainers.

A typical day at your gym would comprise:

For Beginners – Intermediate : 7am – 8am

Start each morning with stretches and combining meditation. Yoga is beneficial for flexibility of joints, tendons, and muscles and is especially important to help reduce injuries. Yoga classes are open for the novice to the experienced yogi – the gym’s yoga program is suited to your needs. Each yoga class ends with a session of meditation to relax and focus on your daily goals.

For Beginners - Advanced : 7am – 8am

Muay Thai fighters run to build stamina, endurance and cardio conditioning which is essential to cope with a 5-round Muay Thai fight. The running program is not mandatory for most gyms, but strongly advised by your trainers. Your gym trainers will occasionally take guests on a variety of runs from 3 kms to 7 kms in length. From flat roads to hills and  beaches, you run at your own pace.

Warm up & Stretching : 8am – 8:45am
Warm up with a skipping rope, tire bouncing, shadow boxing, stretching. Warming up and stretching exercises are very important to do a warm up and prepare all your muscles, joints and bones to avoid injury.

All of your power in your kicks comes from your hips, so you might as well have them stretched and conditioned to give them maximum power.

For Beginners - Advanced: 8:45am – 10:30am & 4:30pm – 6:30pm

1. Sparring – with focus on controlling your power and speed; learning footwork, head movement and bob-n-weave. The objective is keeping everyone safe, not hurting the trainers or sparring partners.

2. Muay Thai C.O.R.E Training – trainers will use a variety of old school Muay Thai and modern techniques to build your abdominal muscles – a must for fighting. Training also includes 3-5 rounds of Muay Thai pad work to build endurance, cardio and core.

Trainers will work with you on the bags, training your hands, knees, elbows, legs and neck. Be prepared – trainers will change aspects of training to better teach you Muay Thai techniques. Eventually your trainer will focus on the Thai clinch and other techniques which are unique to the art of Muay Thai.

How much does it cost?

Flying to Bangkok, Thailand from the UK can range from £450 to £600 and if you plan to visit various other Thai destinations Thai Airways will include regular return flights for free when you fly with them.

Each individual Muay Thai gym have their own fees for training costs and will vary in the number of available spaces they can offer. In general, group sessions for a morning or afternoon can cost between 300 – 500 Bhat (£6-£10). You can also block-book your morning and afternoon sessions in advance which will work out cheaper than the normal daily rate. If you decide to go in a group then special discounted deals can also be arranged in advance.

However, in addition to daily training sessions (morning & afternoons), many guests also opt for private sessions. Working with trainers one-on-one will maximize your training. Private 1-hour sessions costs between 500 – 800 Bhat. When you purchase your private sessions, aim to train with a variety of trainers so that you learn the best from each trainer so you enhance your abilities.

Contact details to book:

Trayvale Travel can book your flights, hotels and Muay Thai training programs. As some of the reservations team also train in Muay Thai and visit Thailand regularly to train and work with most of the Muay Thai gyms, they can offer great advice on your amazing Muay Thai learning experience in Thailand. Call 02075802928 or visit www.Trayvale.com for further information.

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Thailand: Farm to Fork (via a Cooking Class) on the Outskirts of Bangkok

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Blog post written by Niamh Shields following a recent trip looking at community-based tourism in southern Thailand. First published on her blog Eatlikeagirl.com on 7 April 2013.

Niamh is one of the UK’s best known food bloggers. Her blog eatlikeagirl.com is a foodie’s delight, featuring original recipes inspired by her travels and some of her favourites from cook books.

On our first morning in Bangkok we hopped on a bus and drove to the outskirts of Bangkok. It didn’t take long, maybe 45 minutes, before we arrived at a farm that grows herbs, fruit and some vegetables. We were to collect some ingredients that we would be using in our Thai cooking class not long after.

Everything grew on extended narrow beds, lined with little irrigation canals. The heat was scorching. 40 degrees centigrade plus and as we all know, the melting temperature of an Irish person is 14 deg C. I persevered with my fan, driving some air towards my face and soaking up all of the smells, tastes and colours.

Watering the crops with a little boat

It is very hot and the crops are watered using a hose deployed from a little boat which was a joy to see. I grew up in a farming area in Ireland and watering the crops was not something our local farmers had to worry about, at any time of year.

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Harvesting lemongrass

We tried lots as we went, first some papaya, which was as fresh, rich and unctuous as you would expect. Then some lemongrass which grows in tufts, like spiked fragrant doll hair. The part we use is at the bottom, but the grass itself is beautifully aromatic too. Some okra was cut and I was offered some raw, I couldn’t believe how good it was. Also a green crumpled pod that is called pea here, but is unlike and pea I have ever known.

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Chung, he rarely stopped smiling

Banana trees

Once the herbs were gathered we hopped on a boat to head to the cooking school. The cooking school is open air with a thatched roof to protect from the intense sun, on the Khlong Lat Mayom floating market. To one side is the canal and the other a farm, it is a beautiful setting. The market itself is only open at weekends, but still boats chug along occasionally mostly selling food. The postman passed in his boat at one point.

Khlong Lat Mayom - a floating market at weekend and a cooking school, three times a month

The cooking school is divided into three cooking stations, and a different cook teaches one of three dishes. We started with a green seafood curry. Siri taught us, a cook for 30 years, this was his personal green curry recipe. In the UK people mistakenly think that green curry is mild but in Thailand it is served hot. We had medium heat, which for us is pretty firey and perfect for my palate.

Siri, who cooked green curry with us

Ingredients for green curry

Finishing the green curry with fresh coconut cream (which we made in the class)

Once the green curry was made we progressed to the next station to make Tom Yum with prawns, taught by Pichit, Siri’s grandson. We made two versions, I was keen to try the milky one with an extra chilli kick too. The results were great and the recipe very accessible.

Tom Yum

The last recipe was Bua Loy, bean sized sticky rice flour dumplings in coconut cream with taro, sweetcorn and other bits and bobs. I had already tried these and loved them. Nee makes and sells these at the floating market at weekends.

Bua Loy, before cooking

All that was left to do was eat, the food we made was served with rice and some other dishes including a cripsy crab omelette, rice, and some beans and sugar snaps served with prawns with a mild kick.

Crab Omelette

Prawns with beans

When we were finished we hopped back on our boat and headed back in to central Bangkok, stopping off at the Artist’s House on the way. I loved this experience and will work on some of the recipes soon, making them a bit more accessible to those living in the UK.

A canal scene from the journey back to Bangkok

Canal side house in Bangkok

If you want to do this, and I recommend you do, you will need a guide / translator as the class is in Thai. I highly recommend Ann, who guided us through it and who could organise a whole day for you, as she did for us.

 

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Koh Klang and the Thailand Academy

Blog post written by Kay Plunkett-Hogge following a recent trip looking at community-based tourism in southern Thailand. First published on her blog Kaycooks.com on 16 April 2013.

One week back in grey London: I have a sniffly cold, a pallid complexion and I’m wearing way too many layers of clothing. It seems like a lifetime ago that I was a guest of TAT, the Tourism Authority of Thailand, on their Thailand Academy programme, this time exploring community-based tourism in the south of the country.

Of all the stops on the trip, including many of Krabi’s outstandingly beautiful sites, hot springs, caves and beaches, the island of Koh Klang enchanted me.

Koh Gai

Koh Klang is an island community of about 4000 souls just a 5 minute long tail ride away from Krabi town. But what a world away it is, and what a different world it has to offer. Most of its inhabitants are fisherman, rice farmers or coconut and banana growers. So if you’re after a place filled with hot nightlife and strobe lights, look away now. The first road was only put in a few years ago and, until a decade ago, they had no electricity. There are no police on the island because there is no crime. Wildlife abounds in the mangroves, an ecosystem the whole island works in shifts to conserve and maintain. And no one I spoke to wants to leave. Quite frankly, it is bliss. It is the Thailand of yesterday, the Thailand of my childhood.

There is just one resort on the island — the Islanda Eco Village Resort. It’s a family run business, and it’s a place where they’ve thought long and hard about how they want to be “eco”. They know their customers don’t want to be without their a/c and to have to spend a week with the same sheets. To them, “eco” means sustaining a community-based approach to tourism which fits in with the islanders, whose way of life is already geared to managing the island’s fragile ecosystem sustainably. It is a beautiful place, peaceful and impeccably run —

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— the sunsets alone are worth the trip —

— best viewed with one of bartender Mr Big’s mojitos in hand with  wild rabbits hopping around your feet at the outdoor bar. Not many other resorts can claim that. Nor that the rabbits like banana skins…

rabbit

Of course, I had to steer my focus a little towards FOOD. I love Southern Thai food for its utter lack of compromise. It says: I am pungent and proud! So we’re talking about shrimp paste and copious chillies. Not to mention incredible black crab from the mangroves, small sweet local mussels, sea snails —

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—  large meaty oysters, coconut, pickled and fermented fish, vegetables and fruit. And, since the area is predominantly Muslim and influenced by the Spice Route traders of old, there are Indian-influenced goat curries, Thai style biryani (or kow mok gai), and  abundant fresh seafood, all of which conspires to make mealtimes a feast for the senses and the palate.

On Koh Klang, the local rice is especially delicious. A few years ago, the island was badly flooded and the need arose to find a strain of rice that would withstand what was now salty soil. After some trial and error, they discovered that  the most compatible strain was the Sang Yod rice from Pattalung province, a little further south. It is now a varietal  grown in just these two areas, and Koh Klang claims theirs to have a better flavour due to the salinity of their terroir. It is a small, slim grain with mixed red and white tips, slighty sticky when cooked and incredibly good. Needless to say, a couple of kilos came back in my suitcase…

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From canoeing through the mangroves to visiting Mae Prajim’s fascinating batik workshop —

Mae Prajim at work

— I cannot recommend the Islanda resort and Koh Klang highly enough. It’s a perfect stop on an island-hopping holiday, and a low-key, relaxing, back-to-nature holiday too. I’ll wave to you from my balcony.

K xx

PS — a few folks from the trip have asked me for a recipe for the nam jim that we had alongside a lot of our grilled seafood. So here are a couple of my favourites, a classic nam jim seafood and a tangy lime-infused nam jim from my friend Nong Da.

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Top tips for nervous first-time scuba divers in Thailand

Originally posted by Emma Sparks on her blog sparkyseestheworld on May 2, 2013.

Emma won our #ThaiTales travel blogger competition last year and this is one of the adventures she had during her prize trip to Thailand!

Photo credit: http://sparkyseestheworld.wordpress.com

Scuba diving doesn’t appeal to everyone. For some, the prospect of experiencing an underwater world of Nemos and colourful coral just doesn’t quite quell the paralysing, self-shattering fear of meeting one’s end in the murky depths. Unfortunately, I am one of those people. Yet, I recently managed to complete my PADI open water course in Koh Tao, Thailand. How? I have no blimmin’ idea.  All I know is that I am extremely proud of myself. And if I can do it, you definitely can.

If you are scared of diving, but have the adventurous, fun-loving spirit that keeps tempting you to give it a try, here are my top tips for your first time scuba diving.

Find a decent instructor
This is a must. The company and instructor you choose to dive with will affect your whole diving experience. You are going to be entrusting this person with your life. So you’d better hope they’re awesome at their job. They need to be using decent kit as well. Do your research, read reviews and when you arrive, go and have a chat with them. You want someone who puts you at ease and can handle your nerves. I for one, am a faffer. The Queen of Faff, in fact. Between extremely tense silences, I would interrogate my instructor about the up-coming dive, and the torturous exercises he was going to make me do. So if you’re like me, you might want to find someone with a LOT of patience. Also have a think about the size of your group. Would you rather have an instructor to student ratio of 1:8 or 1:3? I know which I would pick.

Photo caption: http://sparkyseestheworld.wordpress.com

Learn to Breathe
Inhale, exhale. In, out. You do it 24/7. You can also do it underwater. Focusing on your breathing before and during your dive is the best way to keep calm and stop your mind wandering… to the fact you’re 18 metres deep and those creepy fish are staring you down. In, and out…

If you’ve never tried yoga or meditation before, consider taking a few classes before you dive. People tend to hold their breath unconsciously for a variety of reasons including stress, so practising continuous, steady breathing in a relaxed atmosphere is the perfect preparation for diving.

Ask Questions

OK, so as the Queen of Faff I tend to ask too many of them, but questions can also be useful to those of a nervous disposition. Knowledge is power, and the better you understand the equipment and techniques involved in your dive, the more confident you will feel. Don’t worry about asking your instructor to explain something again – it is in everyone’s best interests that you are comfortable and clued up. Don’t keep your nerves bottled up; discussing your worries with your dive buddy helps them bear in mind that you might not be as cool as a sea cucumber underwater. It’s nice to know that people are looking out for you.

Photo credit: http://sparkyseestheworld.wordpress.com

Don’t panic! Argh!
Dive instructors are by nature, extremely chilled out. They have to be. Panicking in the water is a major no-no, so they need to be experts of calm to do their job properly. For the freaked-out first timer, this can seem odd; don’t they realise that they are putting themselves in danger on a daily basis? Are they INSANE? To the first question, the answer is of course yes. They just choose to laugh in the face of fear, and reap the benefits of seeing life from a completely different angle. As for the second, that’s for you to decide…

You must keep a lid on your urge to flap about/cry/scream/rush to the surface. Sure, have a sob when you come to the surface (I sure did), but underwater you don’t have the luxury of getting emotional. My instructor Lorne taught me a great tip: Look into your buddy’s eyes if you’re starting to get worked up – hold the eye contact, and your heart rate will slow as a natural response.

Photo credit: http://sparkyseestheworld.wordpress.com

You may well take the plunge and never look back. You might, like me, be convinced to do it again one day, but will stick to dry land for a wee while. The likelihood is you will absolutely love it.  Either way, this is an experience you simply won’t regret.

I learnt to dive with the fabulous Charm Churee Divers, in Koh Tao, Thailand. Lorne Harris (manager and instructor) is a legend and if you go to Koh Tao you need to meet him and his team! I also stayed at Charm Churee Village. This was part of my prize for winning the #ThaiTales competition in November, the entry to which you can read here.

 

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Cheers! Thailand’s Signature Cocktail – The Siam Sunray

Siam Sunray – Thailand in a glass!

In early 2009, Tourism Thailand and the Thai Hotel Association launched a campaign to design a new signature cocktail for Thailand. The idea was to create a cocktail with such international recognition as the Singapore Sling or The Manhattan.

An exotic cocktail, the Siam Sunray is described as ‘Thailand in a glass’ and you can order it today in many hotels, bars & restaurants whether you are chilling on the banks of the Chao Phraya river in Bagnkok or watching the sunset in Koh Samui.

Can’t wait until your next visit to Thailand to try the Siam Sunray? Fear not, here are the cocktail ingredients, as created by award-winning bartender Surasakdi Pantaisong, so you can try it at home:

30-40ml Smirnoff vodka
30ml coconut liqueur
15ml syrup
1 small Thai chilli pepper
3 slices young ginger
1 kaffir lime leaf
3 slivers lemon grass
3 drops of lime juice
soda water

Preparation:

1) Crush chilli pepper, ginger, kaffir lime leaf and lemon grass together in a shaker to bring out the aroma and flavour of the Thai herbs.
2) Add syrup, lime juice and Smirnoff vodka and shake well.
3) Strain into a glass with ice. Top up with soda water, garnish with chilli, lemon grass and a slice of lime.
4) Enjoy (responsibly!)

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