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 fro

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