Four police officers have been suspended from duty following their arrest in connection with the abduction and extortion of five Chinese nationals held captive in Wang Sombun District, Saraburi Province. The officers were accused of using coercive measures to confine the victims and threatening them to extort ransom money in exchange for their release. On May 21, 2025, Deputy Police Commissioner Napawat Ariyangkul signed National Police Office Order No. 221/2569 suspending four officers: Detective Lieutenant Wuttikorn Wongthum, a team leader in crime prevention at Khlong Hat Police Station, Saraburi; Detective Lieutenant Somchai Yukhong, a team leader in crime prevention at Khlong Hat Police Station; Detective Lieutenant Pichetsathit Sengsoon, a team leader in crime prevention at Ban Plaeng Police Station, Chachoengsao; and Detective Lieutenant Pabhawin Prachueatngern, a team leader at Highway Police Station 3 Division 3 of the Highway Police Bureau.

The officers face serious disciplinary charges and are accused of jointly confining others unlawfully, abusing their authority as officials, extortion, and misconduct in office. All four suspects have confessed to the charges and have been in custody since May 16. The case has drawn significant public attention and raised serious concerns about institutional credibility. The order states that allowing the officers to continue their duties could cause further damage, justifying their suspension pending the outcome of the disciplinary investigation.

Detective Lieutenant Pabhawin was previously suspended under a separate order dated May 18, 2025, by the Highway Police Bureau. Separately, the National Police Office has also appointed an investigation committee under Order No. 220/2569, chaired by Police Colonel Ekasit Toaditetep, Director of Investigation and Inspection Division 1 under the National Police Office's Inspection Bureau, along with five other committee members to expedite fact-finding across all dimensions of the case.

The Police Commissioner has instructed the investigation proceed with full transparency and speed. Authorities have been directed to immediately report any additional police officers or individuals found to be involved so that criminal proceedings can be expanded without any omissions.

This article surveys several highly sought-after amulets from famous Buddhist monks. A first-edition coin of Phra Kru Amornvisutti was created on February 18, 1970, at Wat Sri Tammaram in Yasothon province, with 2,000 bronze coins cast for an ordination celebration. The oval-shaped copper coin features the monk's half-portrait on the front and a three-pointed yantra on the back. Another significant amulet comes from Luang Por Sri To Silawanno of Wat Ban Bodhi in Maha Sarakham province, who created only 450 coins in 1962 in various metals for temple construction funds. Luang Por Poom Jantachoto of Wat Bang Kholaung in Bangkok produced approximately 1,000 first-edition coins in 1934 for his 77th birthday merit-making ceremony, now highly prized by collectors. The article also features a rare coin created in 1956 by Phra Kru Sunthon Kanyaanphot of Wat O Kart in Nakhon Phanom, depicting the sacred Buddha images Phra Tiu and Phra Thiam.

Sritrat is a Bangkok restaurant featuring the most diverse and extensive selection of authentic Eastern Thai regional home-style cuisine, distinguished by its stylish interior design filled with the beautiful story of the owner's mother, adding a vibrant, cozy atmosphere that feels like dining at a friend's house with delicious home-cooked meals.

The restaurant operates three distinctive branches: Sukhumvit 33, Siam Paragon, and Sukhumvit 11 (called Buraphop). This feature focuses on the Siam Paragon location, following owner Khun Aak-Wongwich Sriphinyo's desire to strengthen the restaurant's clear identity.

Originally called 'Hom Khong Sri' on the ground floor in the Gourmet Garden zone, this branch now represents a new chapter of the 'Sritrat Group,' showcasing the restaurant's distinctive identity. It emphasizes authentic Eastern regional flavors with bold, well-rounded sweetness, tangy-sweet notes from local fruits, and aromatic herbs that create a unique, deep flavor profile in a fine dining setting.

'Hom Khong Sri' serves additional contemporary daily menu items and creates new dining experiences that are more enjoyable and relaxed. Customer feedback reflects their desire for an 'instant close friend rather than a new acquaintance requiring time to understand.'

Some customers note that when they enter Sritrat, they already know what they want to order, whereas at 'Hom Khong Sri,' they're unsure. This prompted owner Khun Aak to establish a new business direction, announcing a 'Restaurant Revamp' rebrand, renaming the location to 'Sritrat at Hom Khong Sri.'

The restaurant maintains its culinary strength, offering famous and hard-to-find Eastern regional dishes alongside signature items from the original Sritrat. An expanded menu with appetizing food photography clearly distinguishes 'Halal' and 'Vegetarian' options.

The kitchen philosophy remains unchanged: no bottled sauces, no oyster oil, no canned coconut milk, and support for local fishing vessels to ensure food security.

Additional offerings include a 'Chef's Table' on a floating platform serving seasonal cuisine, while a cocktail bar inspired by 1970s and 1980s music is also available. A sincere business that listens to customers is already halfway to success.

Betong District in Yala Province is another food destination that travelers shouldn't miss. One menu item recommended by Yala Province correspondent Jetsada Siriyothai is 'Satay Betong,' or Malay-style satay, served at 'Tuan Satay Old Shop,' which features original recipes from Puyut in Pattani Province. The shop is located on Nakrachcabamrung Road in Betong Municipality, Betong District, Yala Province, and has been operating for over 20 years. Shop owner Yah Abet explains that the satay comes in both chicken and beef options, cut into perfectly-sized pieces and marinated with a special spice blend featuring various aromatic herbs. The meat is grilled over hot charcoal until it becomes fragrant, tender, and deeply flavorful. When ordered as a set, it's served with white compressed rice made from cooked jasmine rice cut into squares, paired with satay gravy made from peanuts that has a sweet, rich, and well-rounded taste characteristic of Malay-style satay. Sets are sold for 40 baht each. Those wanting to taste the original recipe satay can dine in at the shop or order to take away. It's recommended to arrive early in the evening, as the shop sometimes sells out before closing time on busy days. Tuan Satay Old Shop is open daily from 3:00 PM to 8:00 PM. For inquiries, call 09-9414-9629.

On May 21, 2026, Lieutenant Colonel Kritpanit Putsiri, Commander of Ratchasima Police, received a report of a deceased person found inside a residence in Village 8, Muang Mai Subdistrict, Ratchasima District, Chaiyaphum Province. Officers and rescue personnel traveled to the scene, a small dwelling located within a secondhand goods shop. They discovered the body of a male identified as Somchai Daoreung, 54 years old. Based on initial examination, officials estimated the man had been dead for approximately three days. Neighbors reported they had not seen him leave his home for several days, the gate remained closed, and a foul odor was emanating from inside. They alerted the village headman, who initiated the investigation. Authorities transported the body to Ratchasima Hospital for a detailed autopsy to determine the cause of death before proceeding with further legal procedures.

The Sunlit Fields series takes viewers back to the model fishing boat home in Bang Yai Phraek, a living learning center about ancient fishing vessels that functions as a museum of waterfront village heritage. At the center is Uncle Noi Chatchawal, a master boat craftsman who has devoted his life to preserving community identity amid waves of inevitable change.

The location is filled with model boats of various kinds, from ordinary canal boats to offshore trawlers. One of them is the "dolphin boat," a large fishing vessel that lent its name to Tha Chalom. Once the primary vessel of local fishermen, it now exists only through Uncle Noi's craftsmanship.

"In the beginning, it was simply the way villagers lived," Uncle Noi explains. "Simple boats were used for regular transport, fishing in canals and along shores. Later, as communities grew and prospered, people needed to venture into the sea, so we had larger boats like the po and dolphin boats. Today, these boats no longer exist. If we don't make efforts to preserve them, they'll disappear completely. It would be truly tragic."

Beyond the boats, the riverside community of Tha Chin is deeply connected to the "jak" plant, a local vegetation that once thrived along riverbanks. Ancestors made use of every part—leaves for roofing and walls, tender shoots for sweets, young fruits for curries and dips. When the fruit matured to around eight or nine months, it became a dessert. Essentially, nothing went to waste.

The team brought children Thannawa, Mee Pooh, and Rung to the home of Aunt Tum Pratum, Uncle Noi's wife, to learn how to prepare "kaeng moeng jak," an ancient home-cooked curry now rarely found. The process begins with slicing young jak, soaking it in salt water to remove astringency, then simmering it with coconut cream, curry paste, and chicken, filling the house with wonderful aromas.

"Finding jak isn't difficult," Aunt Tum notes. "Whenever I want some, I simply cut it from near the house. It's convenient. But sadly, many people no longer know about it."

When the curry was ready, the hungry children eagerly tasted it. Thannawa expressed amazement: "It's delicious! So tender and flavorful"—before going back for seconds. This taste test serves as the best proof that despite being ancient cuisine, the flavors remain vibrantly contemporary.

Uncle Noi believes that for younger generations to truly appreciate local wisdom, they must experience it firsthand—observing, seeing the benefits directly. Whether it's jak groves that provide useful and edible things, or fishing boats that tell entire stories of community life. Because once this generation passes, the dolphin boats, jak curries, and riverside jak groves may exist only in legend.