By Rahil Gangjee
There’s something brewing in Thailand — and it’s not just Tom Yum soup. The Mercuries Taiwan Masters wrapped up recently, and guess what? Out of the top eight finishers, six were Thai golfers. Six! I don’t know what they’re putting in their curries, but it’s clearly working better than my protein shake.
While I was busy missing the cut and contemplating my life choices over a soggy sandwich, the Thai brigade was out there playing precision golf like they were slicing mangoes at a Bangkok street market — calm, confident, and ridiculously consistent.
It got me thinking — is there some mystical connection between Thai food and golf? Could Pad Thai be the new power fuel? Is green curry secretly laced with birdie energy? Or maybe there’s a Zen-like calmness that comes from eating sticky rice with your fingers that translates to steady putting hands.
I’ve been on tour long enough to notice patterns — and the Thais dominating leaderboards isn’t a new one. You’ve got young guns, veterans, and guys who look like they just rolled out of a beach resort, all firing in the 60s. The rest of us are trying to figure out our swing path, while they’re just… smiling, chewing calmly, and dropping putts from everywhere.
I’m starting to believe their secret isn’t in the swing — it’s in the kitchen.
Theory 1: The Power of Spice
Let’s face it — no one who eats Thai chili regularly is afraid of anything. If you can down a plate of fiery som tam (papaya salad) without crying, a downhill 4-footer for par is child’s play. Maybe that’s why they all look so relaxed. You and I would be sweating bullets over a six-iron approach; they’re already heat-trained.
I once tried to keep up with a Thai player during dinner in Hua Hin — bad idea. He ordered “medium spicy,” and I thought, how bad could that be? By the second bite, I was seeing swing thoughts from 2008. The waiter offered me coconut milk, and my opponent just smiled politely and said, “Extra chili, please.” The next day he shot 66. I three-putted four greens. Coincidence? I think not.
Theory 2: The Zen of Thai Golfers
Ever notice how calm Thai players are? You could tell one he’s in the water hazard, and he’d just bow, smile, and chip in for par. I’ve yet to see a Thai golfer throw a club. Maybe it’s the Buddhist calm that flows through them — or maybe it’s because they know there’s a bowl of noodles waiting at the clubhouse.
They play golf the way monks might meditate — smooth rhythm, no fuss, no theatrics. I, on the other hand, play like a Bollywood drama — passion, heartbreak, and occasional self-dialogue.
Theory 3: The Coconut Connection
There’s something about hydration too. Forget fancy electrolyte mixes — these guys just drink coconut water straight from the shell. Maybe the key to a fluid swing is literally being full of fluid.
The last time I tried coconut water mid-round, I spilled half of it on my glove, slipped on the next tee box, and still shot over par. Clearly, it’s not just about drinking it — you’ve got to live it.
Theory 4: The Team Spirit
Thai golfers travel like a family — sometimes literally. You’ll see them sharing meals, helping each other read greens, and probably gossiping about who needs a new driver. They have that easy camaraderie that makes golf less lonely and more like a picnic.
Meanwhile, I’m the guy in the corner calculating carry distances on Google Earth. Maybe that’s where I’m going wrong. I should be joining the Thai table, picking up a forkful of fried rice, and absorbing whatever mojo they’re sharing.
Theory 5: The Home Advantage… Everywhere
Here’s the weird part — even outside Thailand, they seem to find home-cooked comfort. No matter the country, there’s always a Thai restaurant nearby. I’m beginning to think they plan their schedules based on cuisine proximity.
At the Taiwan Masters, while I was scouting yardages, they were probably scouting the best green curry in town. And judging by the leaderboard, that strategy clearly paid off.
Back to the Mercuries Masters
Let’s give credit where it’s due — Rattanon Wannasrichan took the title at -5, followed closely by Sarit Yongcharoenchai, Wang Wei-Hsiang, and a bunch of other tongue-twisting surnames that make the leaderboard sound like a karaoke lineup. But the golf? Flawless.
The Thai players played the windy, tricky Taiwan course like they owned it. Compact swings, soft hands, no drama. It’s like they all graduated from the same temple of tempo.
Me? I was in the parking lot by Friday evening, wondering if I should switch to golf commentary. But then again, how do you compete with a nation whose pre-round breakfast probably involves basil chicken, jasmine rice, and a smile?
A Quiet Thai Touch on Indian Turf
You know, this Thai wave didn’t just appear overnight — it’s been quietly brewing for decades. Thongchai Jaidee won the Indian Open back in 2001, and Thaworn Wiratchant claimed it twice, in 2005 and 2012. That’s three Indian Opens out of 58 editions going to Thailand — not bad for a nation better known for mango sticky rice than masala. Clearly, our spice levels don’t scare them either. Maybe there’s something about Asian courses — the heat, the humidity, and the patience it demands — that just feels like home to them.
So What’s Next?
I’m genuinely considering a Thai Golf Diet Plan. Imagine this:
- Breakfast: Coconut water and sticky rice.
- Lunch: Green curry, but only if I birdie the front nine.
- Dinner: Tom Yum soup for detox (and humility).
Add a few minutes of meditation and a polite “Khop Khun Krap” before every tee shot — and maybe I’ll find that same peaceful precision.
Or maybe I’ll just burn my taste buds and lose focus entirely. But hey, at least I’ll smell like lemongrass.
Moral of the Story
Golf teaches you to respect what works — and right now, Thai golf is working. They’re humble, hardworking, and in incredible form. But beneath all that, there’s a cultural magic — a blend of calmness, discipline, and joy. They don’t fight the game; they flow with it.
Maybe the rest of us need a bit of that — less protein powder, more Pad Thai.
As for me, I’ll head back to the range with renewed purpose (and possibly a takeout box from the nearest Thai restaurant). Who knows — the next time you see me on a leaderboard, it might just say “Gangjee – fueled by Green Curry.”
And if it doesn’t… well, at least I’ll be smiling while I miss the cut.
Next stop: A new week, a new event, and maybe a new spice tolerance. Until then, Sawadee Krap!
Rahil Gangjee is a professional golfer, sharing through this column what life on a golf course is like