I love this fight because it does something that’s rarely ever seen on screen. It takes Tony Jaa’s signature style and shuts it the fuck down.
The lead villain, played by Max Zhang, has an answer to every move Tony has. While we, the audience, are used to seeing him connect with every elbow and knee he throws, this film (”SPL 2: A Time fr Consequence”) completely switches up the formula.
It brings Tony Jaa into Chinese kung fu cinema, where no style is superior to another. No matter what you bring to a fight scene, you can still get hit.

And I love it. It’s such a change of pace from what we’ve come to expect from Tony Jaa. Even in Thai films, where he gets fucked up, it’s nothing like this. It’s not someone blocking every shot he has to throw. It’s usually just someone with stronger elbows, knees or kicks.

“SPL 2″ really emphasizes that the villain of the film is not to be fucked with. It takes both tony Jaa and Wu Jing to take him down and, even then, the struggle.
It might not be the best kung fu film in the world, but the final fight scene is way more conceptual than people give it credit for. There’s a lot going on.

© Rina Jordan

Travel Tuesday: The Seattle-based founder of Pike Place Market staple Beecher’s Handmade Cheese, Kurt Dammeier, is a rule breaker when it comes to mac and cheese. “A lot of purists think it has to be made with elbows. But penne is better,” he says. His choice is chewier, with ridges that cling to the cheese. However, he credits the overwhelming success of the dish (he sells 40,000 pounds of it a year) to a signature cross between Gruyère and cheddar called Flagship, the “umami bomb that is our cheese.” He mixes a bit of Jack cheese into the dish for extra gooeyness.

Here, more of the best mac and cheese in the US.