Showing 1-10 of 53 results
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The sweet sounds of Thailand
B Magazine, Suthon Sukphisit, Published on 28/10/2018
» A dramatic story of loud bell ringing at a temple in Bangkok's Bang Kholaem district reported earlier this month is a reminder that man-made noises are closely associated with Thai culture. Noises are made for a reason regardless of form. Noises surround Thai people despite changes in society and the environment.
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Water way to go
B Magazine, Suthon Sukphisit, Published on 03/03/2019
» There was once a time in Thailand when the population was small and the waters were full of life. Today, the country has nearly 70 million people, but the number of marine creatures is decreasing all the time. In the past, people had respect for the seas, lakes, rivers and their inhabitants. We are not so conscientious anymore. There isn't enough concern about what our activities could mean for the future.
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The non-national national dish
B Magazine, Suthon Sukphisit, Published on 26/05/2019
» Chinese food served in Thailand can be divided by Chinese language groups. The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods.
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A tour of taste
Life, Suthon Sukphisit, Published on 05/10/2018
» The Vietnamese are no strangers to Thailand. Going back 230 years, to the beginning of the Ratanakosin reign, a group of Vietnamese were forced to move into Kanchanaburi province as a military troupe to protect the country from war enemies.
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Spice as religion
B Magazine, Suthon Sukphisit, Published on 24/02/2019
» An old Thai national dish that will continue to excite palates long into the future is nam prik -- or spicy dip. Every region in Thailand has its nam prik with its own unique characteristics. It can be consumed daily and it's affordable. It's quite nutritious, too, despite some seasoning to spice up the flavours.
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One size does not fit all
B Magazine, Suthon Sukphisit, Published on 04/03/2018
» Twenty years ago, people would get excited when a western newspaper praised Thai food as a new sensation. Foreign tourists visiting Thailand were very much impressed by what they ate here. The number of Thai restaurants overseas sharply increased, signaling the newfound popularity of our cuisine.
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A Noodle's Tale
B Magazine, Suthon Sukphisit, Published on 18/02/2018
» Noodle trends in Thailand come in waves; movements initiated by both sellers and customers. But the popularity of noodles won't go away any time soon. It's like reading a never-ending novel.
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The other side of Songkran
B Magazine, Suthon Sukphisit, Published on 12/04/2020
» When Songkran is approaching, people instinctively bring out colourful shirts to wear as a gesture to celebrate the occasion.
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Sweet success
B Magazine, Suthon Sukphisit, Published on 21/07/2019
» Sugar is indispensable to Thai cuisine. Granular sugar is widely used in the present day but sugars made from sugar palm or coconut trees or sugarcane are still as suitable for traditional Thai dishes and sweets as ever.
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Unknown pleasures
B Magazine, Suthon Sukphisit, Published on 30/06/2019
» Culture Minister Vira Rojpojchanarat said his ministry will seek to have tom yum goong (spicy prawn soup) listed by Unesco as part of the country's tangible cultural heritage. That the ministry is giving some attention to Thai food culture makes for a welcome, and somewhat surprising, change.
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