• LIFE

  Home comforts

  B Magazine, Suthon Sukphisit, Published on 05/03/2017

  » When you see a country housewife picking krathin shoots along the fence bordering her property and gathering pea-sized eggplants called makhuea phuang, she'll probably tell you that she is going to pound up some nam phrik (chilli dip sauce).

• LIFE

  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.

• LIFE

  A recipe for harmony on the streets of Bangkok

  B Magazine, Suthon Sukphisit, Published on 28/05/2017

  » When the Bangkok Metropolitan Administration (BMA) announced its decision to clear vendors from the city's streets, they didn't present a clear-cut plan for the procedure. Many wondered where the vendors would be moved to. Others asked if sellers would quit their livelihoods altogether and find a different job once and for all.

• LIFE

  Craving the real deal

  B Magazine, Suthon Sukphisit, Published on 23/07/2017

  » Many Thai people move to other countries due to work, family matters or education. Some of us love to travel abroad often. We miss Thai food when we are not home. When we do, we dine at a Thai restaurant in the city we visit. You might be surprised there are quite a few, especially in big cities.

• LIFE

  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.

• LIFE

  Unwinding the street food clock

  B Magazine, Suthon Sukphisit, Published on 06/05/2018

  » Pad Thai at dawn? Japanese bento for breakfast? Rice porridge at 9pm?

• LIFE

  Roadside stalls step up to the plate

  B Magazine, Suthon Sukphisit, Published on 17/04/2016

  » 'Roadside warriors" is a great title for the intrepid vendors that cook food-to-order at stalls and shops beside many roads and lanes in every province throughout Thailand. But not all who buy their food hold it in high esteem. Many customers don't really like this kind of eating and settle for it only when they have no other option.

• LIFE

  All good in your neighbourhood

  B Magazine, Suthon Sukphisit, Published on 04/02/2018

  » Foods served at some particular restaurants may look nothing special. But once you've tasted them, you know you have to come back. Most such restaurants have never changed the way they cook. Their prices are highly affordable. And you can't beat the way they treat their customers. We sure love their down-to-earth and friendly manner.

• LIFE

  Street and sour

  B Magazine, Suthon Sukphisit, Published on 20/12/2015

  » A couple of months ago a survey was conducted to determine how people abroad viewed Thailand’s food. The result was that phat Thai was thought to be the national dish. Thai food, people thought, had to be sprinkled with pounded peanuts, and was made with fresh herbs that might include galangal and krachaai, although ginger could be used instead. A Thai dish had to be extremely spicy and was eaten with chopsticks. It was suitable for vegetarians and was cheap.

• LIFE

  Troubled waters

  B Magazine, Suthon Sukphisit, Published on 28/07/2019

  » When it rains in Bangkok, it pours. And roads and sois quickly become flooded with foul-smelling, blackish water with oil shimmering on the surface. Many may wonder where such filthy water comes from.

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