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  • News & article

    The most versatile dish

    Brunch, Suthon Sukphisit, Published on 21/10/2018

    » Fried rice, one of the single most popular dishes in Thailand, has something incredible hidden inside. It has blended into all culinary cultures for a long time. Its form is very flexible, with no strict format, which allows chefs to design and change the dish the way they like. It is yummy and inexpensive. Everyone can make a fried-rice dish.

  • News & article

    Keeping the funk alive

    Guru, Nianne-Lynn Hendricks, Published on 19/10/2018

    » Two Laotian princes, Sanya Souvanna Phouma and Saya Na Champassak are keeping the passion for food of their heritage alive at this Lao restaurant and bar in Thong Lor.

  • News & article

    Delight in every bite

    Guru, Nianne-Lynn Hendricks, Published on 19/10/2018

    » It is not often that one expects to find a gem in the food hall of a department store. However, the Flour Shoppe is just that -- a hidden gem. Tucked at the back of Central Chidlom's Food Hall with a small outdoor terrace, the eatery specialises in southern American and classic American diner fare. Chef and patron Brian Hill is a pastry chef at heart but since he grew up in the US, decided to incorporate his favourite food into a menu that will have you salivating in no time.

  • News & article

    Celebrated Swiss Alps chef to descend on Bangkok

    Life, Vanniya Sriangura, Published on 19/10/2018

    » Hailing from the Swiss Alps, world-acclaimed Andreas Caminada, chef-owner of three Michelin-starred Schloss Schauenstein restaurant in Fürstenau and one Michelin-starred Igniv in St Moritz, will showcase his culinary finesse to epicures in Bangkok from Oct 30 until Nov 2.

  • News & article

    Join the club

    Life, Vanniya Sriangura, Published on 19/10/2018

    » Occupying a 1,200m² space on the 5th floor of Central Embassy, Siwilai City Club is a culinary spin-off of the Siwilai Concept Store.

  • News & article

    Gone, but not yet forgotten

    Brunch, Suthon Sukphisit, Published on 14/10/2018

    » Many aspects of the Central Region's cuisine have been lost over the years. Reasons include the death of older generations, a lack of "cultural handover" between old and young, and, for some dishes, complicated cooking methods that require a lot of effort put into grilling or stewing and for which many people nowadays simply lack time or motivation.

  • News & article

    Old faithful among epicures

    Life, Vanniya Sriangura, Published on 12/10/2018

    » Ever since the Rain Tree Café's Sunday Champagne brunch concept was launched almost a decade ago, the 190-seater on the lobby level of the Athenee Hotel (formerly Plaza Athenee) has never seen a shortfall of keen epicures flocking in for an utmost weekend gastronomic extravaganza.

  • News & article

    Where flavour and fitness meet

    Life, Vanniya Sriangura, Published on 12/10/2018

    » Looking for some healthy sweet treats during the nation's meat-free season?

  • News & article

    Portugal's culinary star

    Life, Nianne-Lynn Hendricks, Published on 12/10/2018

    » Popularly known as the "ambassador of Portuguese cuisine", chef José Avillez has made the arduous journey from chef to restaurateur training only in the kitchens of restaurants.

  • News & article

    From NY with love

    Guru, Eric E Surbano, Published on 12/10/2018

    » Pizzeria Mazzie may not be all big and glam but it's not plain and simple either. Located at Park Lane Ekkamai, the resto is small yet furnished with the likes of an Italian marble countertop for the "bar" where you can watch your pizza being made in full view, as well as Coach leather seats. If you're with friends and family, there are a number of tables for you to get comfortable at, but I strongly suggest sitting at the "bar" where you can converse with owner and chef Jon Spearman while he makes your pizza from scratch before putting it into the Napolitan Acunto oven. He'll frequently be greeted by a number of regulars coming in for dinner or for a takeaway, and he'll say a quick hello to new customers filing in, which really gives the place a homey, welcoming feel. That's something you don't feel at a lot of restaurants these days and it's something that really made me love Pizzeria Mazzie -- and we haven't even gotten to the food yet.

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