Showing 1-10 of 1,064 results
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Gnocchi
Life, Vanniya Sriangura, Published on 06/01/2012
» Gnocchi, pronounced ''nee-ok kee'', is a small, gummily soft Italian dumpling traditionally made with potato, buckwheat flour and egg.
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The Roast with the most
Life, Vanniya Sriangura, Published on 06/01/2012
» For a food writer like myself, impressive visits to three new restaurants over the New Year's holiday have wonderfully hinted that 2012 will be another year of gastronomic grandeur.
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Scenic feast worth a journey
Life, Vanniya Sriangura, Published on 13/01/2012
» In an era when dining is certainly more than just eating, many restaurants attempt to find a way of marketing to add value to their establishments. Surely a number of them have successfully turned up with imaginative ideas to attract diners. But none is currently more bounteous when it comes to investing money on the gastronomic extras than the three-week-old Chocolate Ville.
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Gobo root
Life, Vanniya Sriangura, Published on 13/01/2012
» A Japanese namefor the long, white-flesh root of the edible burdock plant, cherished for its medicinal properties.
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Semifreddo
Life, Vanniya Sriangura, Published on 20/01/2012
» Derived from the Italian word meaning ''half cold'', semifreddo usually refers to a type of partially frozen dessert, including ice-cream cakes, cookies, custard and fruit tarts, which are typically prepared with whipped cream as a primary ingredient to create a melt-inthe- mouth mousse-like texture.
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Delighted by The Liit
Life, Vanniya Sriangura, Published on 20/01/2012
» To most people, a great meal can mean anything from a familiar comfort food cooked by Grandma, sumptuous fare prepared with the most sought-after ingredients to a fanciful feast that's beyond imagination. Indeed, a clarification of the adjective used in a gastronomic talk depends on each individual's degree of expectation and preferences. And, for me, a great impression usually comes only when culinary creativity meets excellent flavours.
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Salpicon
Life, Vanniya Sriangura, Published on 27/01/2012
» A French culinary term to describe a mixture of ingredients, typically meat and vegetables, which have been diced into small pieces then bound with a sauce.
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Up close and personal
Life, Vanniya Sriangura, Published on 27/01/2012
» It's not common for an ordinary diner to get inside the kitchen of a five-star restaurant. Yet, behind the glitteringly exquisite setting of the Mandarin Oriental, Bangkok's Sala Rim Naam restaurant, keen gastronomes are now welcome to discover the culinary secrets of one of the country's most eminent five-star Thai eateries with its first-ever "chef's table".
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No gimmicks, just great sushi
Life, Vanniya Sriangura, Published on 27/01/2012
» Bangkok's Japanese restaurant scene has never been more competitive, especially at this moment when Japanese eateries seem to have emerged on almost every street corner in the city.
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The Food Fights Back
Life, Vanniya Sriangura, Published on 03/02/2012
» Over the past several years, the Japanese food craze has proliferated around the world. Nippon restaurants are mushrooming in large cities worldwide, while much of the Japanese culinary lexicon is comfortably entering the world's dictionaries.
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