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Calypso Cabaret Show

17 years ago by now , 1987 , we decided to create a show , which should be different - how that ? ! In the show bussiness many curtains were red , many legs were long and feathers on top of all. And yet , there was that vision and that urge to try - and since we do. With red curtains and long legs and feathers , too and with that one shining detail , which is by now CALYPSO's trademark.

The human being's natural beauty - live on stage.

We constantly strip down decorations and costumes to the bare necessities. We minimize choreographic ambitions and create choreographies , which highlight the specific talents and abilities of our actors and actresses. We do not cater to any markets or fashions or trends.


The overload and without any doubt the overkill of today's frenzies of the media world are verifying our concept of reduction.

Daily training of physical stamina , daily rehearsal of the current show and new productions , try to regain daily our motivation not to copy , not to reproduce the traded cliches and stereotypes.

It ' s said : If you 've seen one , you 've seen them all. Well if you travel to Thailand and stay in Bangkok , plan to see our show. It will give you an unseen and unheard-of experience.

The revival of the art of entertainment!

Beautifully Thai! Internationally renowned! Independently creative!

CALYPSO BANGKOK!

Calypso Cabaret - Theater. Established 1988. At Asia Hotel. 296 Phayathai Rd., Bangkok 10400

ENTRANCE : Main-Lobby

SEATING CAPACITY :
Up to 350 visitors per show. Numbered table-seating up to 5 visitors per table.
THEATER LOBBY
GUIDE ROOM
50 PERFORMERS
TABLE RESERVATION
Booking on "First Come First Serve Basis"

PARKING: Free of Charge
- For Bus (in front of hotel)
- For Car (at hotel car park)

SHOW TIME: 8:15 P.M. and 9:45 P.M.

Map of Calypso Cabaret - Theater :

Glass noodle salad - Yam Wunsen

200 g (6 1/2 oz) glass noodles
300 g (10 oz) minced beef
4 spring onions
5 tomatoes
1/2 Kaffir-lime
1 tb brown sugar
1/2 ts chilli paste
2-3 tb light soy sauce
1 ts sesame oil
1 tb fish sauce

Takes 30 minutes

1. Soak glass noodles in warm water for ten minutes, drain and wash with cold water. With a pair of scissors cut noodles into smaller pieces.
2. Cut spring onions into 2 cm long pieces.
3. Heat oil in a pan. Fry beef. Take out of the pan and set aside.
4. Fry spring onions in the pan. Take out of the pan and set aside.
5. Wash tomatoes and dice into bite-size pieces.
6. Mix all ingredients.
7. Season with lime juice, chilli paste, sugar, sesame oil, soy sauce and fish sauce.

Noodles with prawns - Bamie Pad Gung

300 g (10 oz) Chinese egg noodles
300 g (10 oz) Prawns
1 tb oil
1 tb soy sauce
500 g (1 lb) broccoli
2 red pepper
2 spring onions
3 tb oil
3 tb sweet soy sauce

Takes 35 minutes

1. In a pot bring water to boil and simmer the noodles for ten minutes. Drain noodles and wash with cold water.
2. Prawns and marinade with oil and soy sauce.
3. Cut broccoli into bite-size pieces.
4. Slice pepper.
5. Cut spring onions into 2 cm long pieces.
6. Heat oil in a wok or a pan. Add prawns and stir-fry until tender. Add broccoli and continue to stir-fry. Add onions and pepper and stir-fry for five minutes.
7. Add noodles and stir. Season with soy sauce.

--- Another Same Style ---

Fried noodles with chicken - Bamie Pad Gai
Fried noodles with broccoli and pepper - Bamie Pad
Thai fried noodles - Pad Thai

Fried noodles with pork - Guai Thiau Muh

300 g (10 oz) rice noodles
400 g (13 oz) pork fillet
1tb oil
1 tb soy sauce
500 g (1 lb) broccoli
3 tb oil
2 eggs
3 tb fish sauce
3 tb sweet soy sauce
1,5 tb sugar

Takes 30 minutes

1. Slice pork fillets and marinade with oil and soy sauce.
2. In a pot bring water to boil and cook rice noodles for five minutes. Drain noodles and wash with cold water.
3. Cut broccoli into bite-size pieces and stew in a pot with some salt water. Take out of the water and set aside.
4. Heat oil in a wok or a pan. Add pork and stir-fry. Push pork to one side and quickly add beaten eggs. Once they begin to set, gently scramble them. Stir pork and eggs.
5. Add broccolli and stir-fry.
6. Add noodles, fish sauce, soy sauce and sugar and stir well.

--- Another Same Style ---

Fried rice noodles with prawns - Guai Thiau Gung
Fried rice noodles with squid - Guai Thiau Plaah Mük
Fried rice noodles with beancurd - Guai Thiau Taohoo

Fried rice noodles with chicken - Guai Thiau Gai

300 g (10 oz) rice noodles
400 g (13 oz) chicken fillets
1 tb oil
1 tb soy sauce
500 g (1 lb) broccoli
3 tb oil
2 eggs
3 tb fish sauce
3 tb sweet soy sauce
1,5 tb sugar

Takes 30 minutes

1. Slice chicken and marinade with oil and soy sauce.
2. In a pot bring water to boil and cook rice noodles for five minutes. Drain noodles and wash with cold water.
3. Cut broccoli into bite-size pieces and stew in a pot with some salt water. Take out of the water and set aside.
4. Heat oil in a wok or a pan. Add chicken and stir-fry. Push chicken to one side and quickly add beaten eggs. Once they begin to set, gently scramble them. Stir chicken and eggs.
5. Add broccolli and stir-fry.
6. Add noodles, fish sauce, soy sauce and sugar and stir well.