A word from our overseas clients


In a move that underscores the value of ASEAN wide co-operation, Myanmar and Thailand have played hosts to travel agents and media of Europe and America.

The famil last month brought 50 tour operators and media to both countries to taste the diversity of the two destinations, including cruise offerings.

“This joint fam trip activity is one of our starting initiatives to promote the tourism growth of ASEAN,” explains H.E. Kobkarn Wattanavrangkul, Thailand’s Minister for Tourism and Sport.

“Many parts of ASEAN have never really been opened to the eyes of the world before, and by forming bilateral tourism co-operation with our ASEAN friends, we will be able to open up unseen, untapped, beautiful tourism destinations altogether.”

While the verdict isn’t yet in on this famil, there has been plenty of comment from previous visits. Here, we present just a handful of opinions…


“Bagan itself feels more like a quiet village than a city, partly because the temples outnumber the tourists” – Drew Goldberg, Huffington Post

“As we climb the steep steps of a stupa to see the ruby red sunset, our guide explains the country’s cultural history” – Sue Wallace, The Daily Telegraph

“Next morning, with the monks fed and the new day’s heat rising, the boat pulls up anchor and sets sail for Bagan … The unfolding storybook that is the Ayeyarwady throws up fields of spring onions, maize, sesame, beans, chilli and watermelon, villagers panning for gold, and water buffalo wading in the shadows” – Catherine Marshall, Qantas The Australian Way


“Of all the things I imagined Thailand to be, I never expected it to make me feel so beautifully overwhelmed” – Carol Cain, Huffington Post

“All of Bangkok’s viewpoints are manmade, and range from a Buddhist temple on an artificial mountain to chic restaurants crowning towering skyscrapers. They’re the best places to wrap one’s head around the scale of this sprawling city” – Austin Bush, Lonely Planet

“Eating the freshly grilled version [of pla meuk ping]alongside a beer was an entirely different experience. The grilling lends a smoky fragrance and, eaten warm, shredded by hand, the cuttlefish has a deep unami flavour that is hard to resist” – Andy Ricker, The New York Times