Showing 31 - 40 of 334
Sunday brunch with a Flourish
Life, Vanniya Sriangura, Published on 17/03/2023
» The delicious chicken shawarma, tender-and-flavourful beef prime rib and perfectly seared tiger prawns were holding me back from the Canadian lobster highlight.
Where the old meets new
Life, Vanniya Sriangura, Published on 10/03/2023
» The Chao Phraya River is never short of energy. As businesses in Bangkok are making a grand recovery after Covid, new dining venues have popped up relentlessly along the banks of the river.
A bracing experience
Life, Vanniya Sriangura, Published on 03/03/2023
» When a high-end food supplier opens a restaurant, people in the know tend to have astronomical expectations.
Dine on the river
Life, Vanniya Sriangura, Published on 24/02/2023
» When a restaurant opens in a venue designated for tourists, austere food writers tend to expect less of its culinary offerings.
Going public
Life, Vanniya Sriangura, Published on 17/02/2023
» Upon stepping into the spectacular ground floor of the newly launched Public House hotel, my impression was clear-cut and spontaneous.
A timely repast
Life, Vanniya Sriangura, Published on 10/02/2023
» Speaking of palatability, there's no reason why Time Kaan does not deserve an accolade.
Chiang Mai hosts Plant To Plate extravaganza
Life, Vanniya Sriangura, Published on 10/02/2023
» To support local farmers and food artisans, a group of top chefs from Bangkok will gather in Chiang Mai for an altruistic cause on Feb 21.
Kyo-ryori classics
Life, Vanniya Sriangura, Published on 03/02/2023
» Seasonal produce is always a culinary quintessence at Kinu by Takagi, the signature Japanese kaiseki restaurant at Mandarin Oriental, Bangkok.
Bangkok's finest under one roof
Life, Vanniya Sriangura, Published on 03/02/2023
» There are plenty of reasons to check out Public Lane.
A taste of the Mediterranean
Life, Vanniya Sriangura, Published on 27/01/2023
» I consider myself a sensible gourmand who doesn’t follow trends. I don’t revel in restaurants because they are endeared by media and I hardly get thrilled by any establishment for their stars or difficulty to get a table. And, of course, I don’t value chefs for their extravagant character or narratives.