Search Switch
Remove

Showing 1-10 of 848 results

  • News & article

    Epicurean expedition

    Life, Vanniya Sriangura, Published on 22/06/2018

    » Running parallel to the Chao Phraya River, Charoen Krung is commonly known as one of Bangkok's oldest thoroughfares -- the first to be built according to modern engineering.

  • News & article

    The Italian affair

    Guru, Nianne-Lynn Hendricks, Published on 27/04/2018

    » Sukhumvit 31 is a long soi and we often tend to forget the little cut off street leading to Soi 23. Calderazzo On 31 is on this forgotten street. Having recently moved from Langsuan to 31, Calderazzo is Italian with a difference. It has a rather bistro-like feel to it, with plenty of tables for private or romantic dinners. There is also a patio for those who enjoy the occasional breeze Mother Nature allows Bangkok.

  • News & article

    New rendition of old standby

    Life, Vanniya Sriangura, Published on 08/06/2018

    » Rarely does a time-honoured restaurant see success when its business is revamped with a modern concept. The challenge gets tougher, especially when relocation is part of the change.

  • News & article

    Swede's in season

    Life, Nianne-Lynn Hendricks, Published on 01/06/2018

    » Fäviken Magasinet is often described as the world's most isolated two Michelin-starred restaurant and chef Magnus Nilsson tends to agree. "One should go once, maybe twice and it should enrich the rest of your year as a very unique experience."

  • News & article

    50 shades of cheese

    Guru, Nianne-Lynn Hendricks, Published on 02/03/2018

    » Blink and you'll miss it! The entrance to Ekamai 16 is rather small, narrow and the street sign is barely visible among Bangkok's iconic wire tangle. But what it leads to is a new restaurant serving good old American fare, complete with craft beers -- The Fat Tap. The casual setting in a townhouse is all wood, which is a step up from owner Matthew Fischer's very popular Fatty's Bar and Diner on Din Daeng. The Fat Tap has the cosy feel of a hip hostel, minus the backpackers, with long wooden benches softened by throw pillows. Classic tracks from yesteryear blast in the background and add more character compared to the other pricey craft beer places found in the area.

  • News & article

    It's easy eating green

    Brunch, Suthon Sukphisit, Published on 31/12/2017

    » The New Year's long weekend might turn Bangkok into a peaceful city for once. The capital city might just be a nice place to stick around, giving you the peace of mind to look ahead.

  • News & article

    Ice ice baby

    Guru, Eric E Surbano, Published on 22/12/2017

    » Shaved ice is commonly found streetside in Bangkok and is a cheap way to cool yourself from the blistering heat even in the middle of December (Yeah, this cool wave generally doesn't last long). Taiwan's got their own version of shaved ice topped with a little more than just syrup and milk, and Taro Cube is one of the latest dessert shops to the Taiwanese version in the Land of Smiles. Despite being open a mere two months, Taro Cube's already got three locations. The newest and biggest one at Central Pinklao has a slightly larger menu than the other two, but we opted to visit the branch at Central Chidlom.

  • News & article

    Street and savoury

    Guru, Eric E Surbano, Published on 04/08/2017

    » <b>The setting:</b> After being dubbed the world's street food capital for two years in a row by CNN, it seemed only proper that the first Michelin-starred street food restaurant, Hawker Chan, opened its doors to Bangkokians almost a month ago. Hailing from Singapore, this is the restaurant's second venture out of its home country, the first being Taiwan. The restaurant has opened in a pretty accessible location on the fifth floor of Terminal 21. Much like its original Singaporean location, it's not a stranger to long queues, but customer flow has definitely improved since they opened. Still, don't be surprised if all their tables are full during lunch and dinner, especially on weekends.

  • News & article

    The oodles of takes on noodles

    Brunch, Suthon Sukphisit, Published on 02/04/2017

    » In their most popular forms kuay tio -- rice noodles -- are prepared in two ways. As kuay tio nam they are served in broth, and there are countless variants on this basic noodle soup. The other approach is to stir-fry the noodles in a wok to make phat kuay tio, and here again there is a long list of different fried noodles no less irresistible to noodle lovers as the repertoire of kuay tio nam.

  • News & article

    The art of fermentation

    Guru, Catherine Faulder, Published on 21/07/2017

    » Cheese snobs should skip this story. This one's for all the vocal vegans, silent converters and plant-based-food enthusiasts out there. Bangkok's finally got a nice and varied supply of what you've been dreaming about: vegan cheese. We know you have, admit it! Barefood Bangkok is the engine fermenting the cashew nuts needed to see this cheese through, a process that takes at least a month, depending on how hard you like your cheese. When stored in the fridge, it keeps for... well, as long as you want it to.

Your recent history

  • Recently searched

    • Recently viewed links

      Did you find what you were looking for? Have you got some comments for us?