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Phnom Penh lies on the western side of the Mekong River at the point where it is joined by the Sap River and divides into the Bassac River, making a meet place of four great waterways known in Cambodian as Chatomuk or 'Four Faces'. It has been central to Cambodian life since soon after the abandonment of Angkor in the mid-14th century and has been the capital since 1866.<br/><br/> An elegant Franco-Cambodian city of broad boulevards and Buddhist temples, it was considered one of the jewels of Southeast Asia until Cambodia became involved in the Second Indochina War in 1965. Ten years later victorious Khmer Rouge forces captured the city. These extreme left-wing communists, led by the secretive Pol Pot, ordered the immediate evacuation of Phnom Penh causing up to two million deaths during the period 1975-79. During this time the city was abandoned and fell into ruin. Since the defeat of the Khmer Rouge in 1979 it has been gradually recovering, but still bears scars of a terrible past.
Phnom Penh lies on the western side of the Mekong River at the point where it is joined by the Sap River and divides into the Bassac River, making a meet place of four great waterways known in Cambodian as Chatomuk or 'Four Faces'. It has been central to Cambodian life since soon after the abandonment of Angkor in the mid-14th century and has been the capital since 1866.<br/><br/> An elegant Franco-Cambodian city of broad boulevards and Buddhist temples, it was considered one of the jewels of Southeast Asia until Cambodia became involved in the Second Indochina War in 1965. Ten years later victorious Khmer Rouge forces captured the city. These extreme left-wing communists, led by the secretive Pol Pot, ordered the immediate evacuation of Phnom Penh causing up to two million deaths during the period 1975-79. During this time the city was abandoned and fell into ruin. Since the defeat of the Khmer Rouge in 1979 it has been gradually recovering, but still bears scars of a terrible past.
One of the great culinary treats of Thailand comes with its abundance of seafood. From 5-star restaurants to street stalls the varieties of dishes and styles of cooking are immense.
One of the great culinary treats of Thailand comes with its abundance of seafood. From 5-star restaurants to street stalls the varieties of dishes and styles of cooking are immense.
Trang has been a trading center since at least the 1st century AD. It grew to prosperity between the 7th and 13th centuries during the Srivijaya period and remains an important commercial town today.<br/><br/> Rubber, palm oil and fishing are the mainstays of the town's economy. Tourism is making an increasing impact as Trang’s Anadaman Coast and islands are increasingly developed and popularized.<br/><br/> The town has a strong Overseas Chinese character (and hence good Chinese restaurants) as a result of an influx of Chinese labor in the latter half of the 19th century.
Trang has been a trading center since at least the 1st century AD. It grew to prosperity between the 7th and 13th centuries during the Srivijaya period and remains an important commercial town today.<br/><br/> Rubber, palm oil and fishing are the mainstays of the town's economy. Tourism is making an increasing impact as Trang’s Anadaman Coast and islands are increasingly developed and popularized.<br/><br/> The town has a strong Overseas Chinese character (and hence good Chinese restaurants) as a result of an influx of Chinese labor in the latter half of the 19th century.
From 1746 to 1749, the Swedish ship Götha Lejon sailed on a mercantile mission to Canton. Several accounts of what transpired have survived. A handwritten journal has been attributed to Carl Fredrik von Schantz (1727-92). Another account of the mission of Götha Lejon was compiled by Carl Johan Gethe (1728-65), a cartographer and natural historian. His diary is titled ‘Diary of a Journey to East India begun on 18 October 1746 and ending June 20, 1749’.<br/><br/> The Swedish East India Company (Swedish: Svenska Ostindiska Companiet or SOIC) was founded in 1731 in Gothenburg, Sweden, for the purpose of conducting trade with the Far East, and grew to become the largest trading company in Sweden during the 18th century. It closed in 1813.
Ko Phangan is 15 km (9.5 miles) north of Ko Samui, and, at 168 sq km (65 sq miles) about two-thirds of its size. The island has the same tropical combination of white, sandy beaches, accessible coral reefs and rugged, jungled interior.<br/><br/> Once the haunt of budget travelers escaping from more expensive Ko Samui, it is today slowly moving more upmarket. Still, the island remains much less developed for international tourism than Ko Samui, due in part to its isolation and in part to its poor infrastructural system. The roads, in particular, remain poor, with many places along the coast only accessible by sea or by pickup truck or motorbike along badly maintained trails.
Ko Phangan is 15 km (9.5 miles) north of Ko Samui, and, at 168 sq km (65 sq miles) about two-thirds of its size. The island has the same tropical combination of white, sandy beaches, accessible coral reefs and rugged, jungled interior.<br/><br/> Once the haunt of budget travelers escaping from more expensive Ko Samui, it is today slowly moving more upmarket. Still, the island remains much less developed for international tourism than Ko Samui, due in part to its isolation and in part to its poor infrastructural system. The roads, in particular, remain poor, with many places along the coast only accessible by sea or by pickup truck or motorbike along badly maintained trails.
Ko Phangan is 15 km (9.5 miles) north of Ko Samui, and, at 168 sq km (65 sq miles) about two-thirds of its size. The island has the same tropical combination of white, sandy beaches, accessible coral reefs and rugged, jungled interior.<br/><br/> Once the haunt of budget travelers escaping from more expensive Ko Samui, it is today slowly moving more upmarket. Still, the island remains much less developed for international tourism than Ko Samui, due in part to its isolation and in part to its poor infrastructural system. The roads, in particular, remain poor, with many places along the coast only accessible by sea or by pickup truck or motorbike along badly maintained trails.
Ko Phangan is 15 km (9.5 miles) north of Ko Samui, and, at 168 sq km (65 sq miles) about two-thirds of its size. The island has the same tropical combination of white, sandy beaches, accessible coral reefs and rugged, jungled interior.<br/><br/> Once the haunt of budget travelers escaping from more expensive Ko Samui, it is today slowly moving more upmarket. Still, the island remains much less developed for international tourism than Ko Samui, due in part to its isolation and in part to its poor infrastructural system. The roads, in particular, remain poor, with many places along the coast only accessible by sea or by pickup truck or motorbike along badly maintained trails.
Ko Phangan is 15 km (9.5 miles) north of Ko Samui, and, at 168 sq km (65 sq miles) about two-thirds of its size. The island has the same tropical combination of white, sandy beaches, accessible coral reefs and rugged, jungled interior.<br/><br/> Once the haunt of budget travelers escaping from more expensive Ko Samui, it is today slowly moving more upmarket. Still, the island remains much less developed for international tourism than Ko Samui, due in part to its isolation and in part to its poor infrastructural system. The roads, in particular, remain poor, with many places along the coast only accessible by sea or by pickup truck or motorbike along badly maintained trails.
Ko Phangan is 15 km (9.5 miles) north of Ko Samui, and, at 168 sq km (65 sq miles) about two-thirds of its size. The island has the same tropical combination of white, sandy beaches, accessible coral reefs and rugged, jungled interior.<br/><br/> Once the haunt of budget travelers escaping from more expensive Ko Samui, it is today slowly moving more upmarket. Still, the island remains much less developed for international tourism than Ko Samui, due in part to its isolation and in part to its poor infrastructural system. The roads, in particular, remain poor, with many places along the coast only accessible by sea or by pickup truck or motorbike along badly maintained trails.
Ko Phangan is 15 km (9.5 miles) north of Ko Samui, and, at 168 sq km (65 sq miles) about two-thirds of its size. The island has the same tropical combination of white, sandy beaches, accessible coral reefs and rugged, jungled interior.<br/><br/> Once the haunt of budget travelers escaping from more expensive Ko Samui, it is today slowly moving more upmarket. Still, the island remains much less developed for international tourism than Ko Samui, due in part to its isolation and in part to its poor infrastructural system. The roads, in particular, remain poor, with many places along the coast only accessible by sea or by pickup truck or motorbike along badly maintained trails.
Ko Phangan is 15 km (9.5 miles) north of Ko Samui, and, at 168 sq km (65 sq miles) about two-thirds of its size. The island has the same tropical combination of white, sandy beaches, accessible coral reefs and rugged, jungled interior.<br/><br/> Once the haunt of budget travelers escaping from more expensive Ko Samui, it is today slowly moving more upmarket. Still, the island remains much less developed for international tourism than Ko Samui, due in part to its isolation and in part to its poor infrastructural system. The roads, in particular, remain poor, with many places along the coast only accessible by sea or by pickup truck or motorbike along badly maintained trails.
In a country blessed with a plethora of beautiful islands, Ko Chang stands out as one of the loveliest. It’s also Thailand’s second largest island (after Phuket), but what makes it so appealing is its rugged aspect, and the way it rises suddenly from the sea, the usual lovely white sand Thai beaches, but backed by a solid hilly interior covered in wild jungle that seems to shelter the coast from the sea.<br/><br/> People visit Ko Chang for these pristine beaches, but also for the jungled interior with its many trails and waterfalls, birds, mammals and of course coral reefs. People also seek out Ko Chang because, despite its increasing popularity, it remains a world away from the commercial development of Pattaya, Phuket and Ko Samui – at least for the present.<br/><br/> The main beaches are scattered along the western and southern coasts of the island, with the east coast both less accessible and more suited to trekking and bird-watching than swimming and sunbathing. Some of the best coral reefs are to be found around smaller offshore islands, especially to the south and west of the main island.<br/><br/> As a general rule, the resort beaches are more developed to the north of the island, and this too is where the most sophisticated restaurants and more up-market accommodations are to be found.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.
Famous for its seafood and its spicy Si Racha sauce (<i>nam phrik si racha</i>) – Thailand’s answer to Tabasco – this sleepy seaside town is the launching point for trips to Ko Si Chang. Several piers run off busy Jermjompol Road, Sri Racha’s main waterfront street. At the end of each pier are breezy, open-air restaurants ideal for sampling the local delicacies, oysters (<i>hoi nang rom</i>) and mussels (<i>hoi thot</i>), dipped in the famous – but optional – fiery sauce.