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  • LIFE

    Reading the leaves

    B Magazine, Suthon Sukphisit, Published on 09/12/2018

    » For desserts and other food to taste great, it's not only about the flavour. The smell is another important factor in making food all the more tasty. A lot of Thai food relies on smell, which mostly comes from leaves. Try imagining Thai food without kaffir lime leaves, basil, tamarind leaves or cha-om leaves. Now what would everything taste like?

  • LIFE

    Too much of a good thing

    B Magazine, Suthon Sukphisit, Published on 16/12/2018

    » A new fake floating market is about to be set up in Klong Bang Sue in Or Tor Kor Market in the Chatuchak area. It was the idea of executive members of the market who wanted to build a floating market to attract more tourists after CNN ranked Or Tor Kor Market as one of Thailand's must-visit destinations. They believed tourists should therefore have a floating market experience too when they visit Or Tor Kor.

  • LIFE

    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.

  • LIFE

    Authentic opportunities

    B Magazine, Suthon Sukphisit, Published on 11/11/2018

    » Many people would be surprised to see so many à la carte restaurants, noodle shops, Isan-food eateries, shops selling rice and side dishes, and food vendors outside fresh markets in Bangkok. They are countless, and seem to be ever increasing.

  • LIFE

    Faraway foraging

    B Magazine, Suthon Sukphisit, Published on 18/11/2018

    » When you go to Ang Thong province, you have to try the phadช Thai at Wat Khong Khoong. Or the grilled snakehead fish at the Chao Plook junction. If you go to Ratchaburi, you have to try all kinds of dishes at Fah Sai restaurant, neua tom (boiled beef) at Baan Singh. If you go to the Pran Buri river mouth in Prachuap Khiri Khan, then the seafood at Udom Pochanakarn is a must. To try the seafood at Klong Khon in Samut Songkhram, you must do so at Gaysorn restaurant. Going for seafood at Bang Taboon in Baan Laem, Phetchaburi, you have to do so at Lare Lay and Rub Lom restaurants.

  • LIFE

    Something fishy

    B Magazine, Suthon Sukphisit, Published on 04/11/2018

    » Tilapia, or pla nil, can now be considered the fish that best matches the current economic situation, given its mass production in a closed farming system and even in fish-breeding baskets along the rivers.

  • LIFE

    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.

  • LIFE

    Gone, but not yet forgotten

    B Magazine, 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.

  • LIFE

    The most versatile dish

    B Magazine, 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.

  • LIFE

    Pottery's rich history passes the taste test

    Life, Suthon Sukphisit, Published on 14/09/2018

    » Pottery is the oldest home appliance and food container still in use. Its important role in history endures, with the world's different regions producing their own brands and styles.

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