Thailand’s ‘most beautiful transgender woman’ and husband wear 0K in attire at extravagant wedding
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Thailand’s ‘most beautiful transgender woman’ and husband wear $580K in attire at extravagant wedding

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Thai transgender model Poyd Treechada Petcharat, who is colloquially known as Thailand’s “most beautiful transgender woman,” has tied the knot with her businessman beau in an extravagant Peranakan wedding.

Poyd, 36, and Oak Phakwa Hongyok were married in a traditional Peranakan ceremony in Phuket on Thursday.

The actor shared the news on Instagram along with their wedding photos.

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The intimate ceremony was reportedly held at Baan Ar-Jor, a heritage hotel, museum and restaurant owned by the Oak’s family.

Poyd wore an embroidered traditional Peranakan wedding dress with a flower crown that was handmade by artisans from Thailand’s Ranong province and antique jewelry. Oak wore a western tuxedo with two gold brooches. They reportedly spent about 20 million baht (approximately $580,000) for their traditional wedding costumes, which took months to complete.

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The actor and model is best known for being crowned the winner of transgender beauty pageants Miss Tiffany’s and Miss International Queen in 2004.

Poyd ventured into Hong Kong cinema in 2013 and has starred in films such as “The White Storm” and “Insomnia Lover.”

Poyd and Oak, who is the brother of her best friend, have known each other for 20 years. She began using Oak’s family name at her bachelorette party in Bangkok last month.

Oak is a member of an elite business family that spearheaded the tin mining industry in Phuket. His great grandfather, Tan Jin Nguan, was a Chinese immigrant who established tin mining in the province. He was bestowed with the royal surname “Hong Yok” for his contributions to the industry.

Bedrock Origin | Great Beef & Reef Edition (The Four Elements)
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Bedrock Origin | Great Beef & Reef Edition (The Four Elements)


  • Bedrock Origin | Great Beef & Reef Edition (The Four Elements)

Bedrock Origin | Great Beef & Reef Edition (The Four Elements)

To ring in the new year, Bedrock Origin is bringing back its The Great Beef & Reef Series, which showcases the best of land and sea. In its first 2023 edition, the chef draws inspiration from the four elements – fire, water, earth and water. This 6-course dinner tasting menu runs from now until 31 March 2023 at S$168++ per person and wine pairing is available at an additional S$88++. There is also an option of Siberian Caviar (additional S$60++). We had the S$168++ dinner tasting menu.

Bedrock Origin 01
As with every meal at Bedrock, we were served complimentary flatbread (served warm!) with a side of confit garlic and creamy New Zealand butter.
Bedrock Origin 02
The first two courses of the night were inspired by the fire elements. First being avocado that is grilled over applewood fire and topped with Avruga caviar, finished with a drizzle of olive oil, finely chopped chives and sea salt. It is served on top of creme fraiche so you can imagine what a creamy delight this dish is.
Bedrock Origin 03
The next starter is thyme butter king prawn served with nori tempura and prawn mayo. As you can see, there is a “crust” on the exterior of the prawn, which has a juicy interior. The prawn mayo also has prawn oil mixed into it, so the seafood flavor is very distinct.
Bedrock Origin 04
The next course, smoked wild black abalone, is inspired by the water element as a technique of cold smoking is used to imbue the smoky flavours. The abalone has been braised in abalone liver and cold-smoked with applewood for an hour then thinly sliced. The accompanying sauce is made with black abalone liver which is braised in sake for 4 hours before being removed, then blended with sake again and reduced. Grated turbot liver is added with a drizzle of basil oil to finish.
Bedrock Origin 05
The mains are inspired by the earth elements. The first main dish is hot cured salmon (my favorite dish of the night). We were told that the salmon is cured with salt and sugar for 2 to 3 days, rinsed and pan-seared for a crispy skin. The inside of the salmon remains nicely pink and the fork is tender. The sauce consists of sake, butter and dash stock.
Bedrock Origin 06
The next main is the highlight of Bedrock – Charcoal Ash Aged Sanchoku Wagyu Striploin and mushroom bordelaise. the “earth”element is represented through the aging technique that uses natural land minerals. This dish is served with a side of polenta fries that are seasoned with salt and parmesan cheese.
Bedrock Origin 07
A tangy pineapple sorbet that has been inspired by the water element is served to wrap up the meal. The sorbet is made with pineapple which has been mixed with sugar and spices then fermented for 2 months before the liquid is strained and frozen. The white jelly cuts through the iciness, with wasanbon glaze (brown sugar syrup) drizzled over for added sweetness.

We thought that this menu is good value given the portions (especially for the mains) and the quality of the ingredients used. Bedrock Origin @ Oasia Sentosa is also away from the city’s hustle and bustle – an excellent choice to have a date or intimate meal with friends and family.

Budget: $168++ per person (additionally $88++ for wine pairing)

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Da Paolo Pizza Bar | Lo Hei Pizza for Lunar New Year 2023
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Da Paolo Pizza Bar | Lo Hei Pizza for Lunar New Year 2023


  • Da Paolo Pizza Bar | Lo Hei Pizza for Lunar New Year 2023

Da Paolo Pizza Bar | Lo Hei Pizza for Lunar New Year 2023

Toss to an auspicious new year in a unique fashion – Lo Hei Pizza. Da Paolo Pizza Bar is celebrating Lunar New Year with an Italian twist; by having yu sheng on a pizza.

Da Paolo Pizza Bar 01
Featuring a colorful medley of julienned vegetables such as carrot, daikon and celery, along with piquant house-picked red cabbage, Da Paolo throws in succulent raw Hokkaido scallops and citrus house-cured Atlantic salmon slices to symbolize abundance and prosperity in the year ahead. Homemade plum sauce is then drizzled over with finishing touches of white sesame seeds, crushed peanuts and crispy rice paper (instead of the usual crackers for added texture). The base is artisanal thin-crust pizza made with Da Paolo’s signature pizza recipe, an interesting combination when eaten with yusheng.
Da Paolo Pizza Bar 02
We also got our usual order – Burrata and Prosciutto – to share. The creamy mozzarella is a good combination with the salty parma ham and bitter arugula leaves underneath.
Da Paolo Pizza Bar 03
We also got our usual order – Burrata and Prosciutto – to share. The creamy mozzarella is a good combination with the salty parma ham and bitter arugula leaves underneath.
Da Paolo Pizza Bar 04
For another sharing main, we got their signature spaghetti alle Vongole as recommended by the chef, in line with the “seafood” theme from the yusheng. The pasta was served al dente.
Da Paolo Pizza Bar 05
We thought of trying another dessert apart from Da Paolo’s signature Tiramisu this time. This apple pie was served warm with a scoop of vanilla gelato. It has a thin tart base, with a greater ratio of caramelised apple slices. This pairs well with the smooth, milky Vanilla gelato.

If you’re thinking of having some Italian food over this Lunar New Year, this Lo Hei pizza is worth considering – a fun and interesting take on yusheng!

Budget per person: $25 to $35 per person

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