Showing 1-10 of 10 results
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Michelin Guide Thailand 2023 reveals stars in the culinary world
Guru, Nianne-Lynn Hendricks, Published on 24/11/2022
» The Michelin Guide Thailand 2023 star revelation ceremony was held on Thursday at The Athenee Hotel Bangkok. This year, there were 441 entries covering all four major corners of Thailand.
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Dine out to help those in need of food
Life, Published on 26/10/2020
» Chef Deepanker "DK" Khosla of Haoma and chef Phanuphon "Black" Bulsuwan of Blackitch in Chiang Mai have joined hands to offer the "No One Hungry Charity Dinner" on Wednesday. The venue is Haoma, an urban farm and zero-waste restaurant located on Sukhumvit 31.
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Outstanding dishes leading Bangkok's dining industry into a new era
Published on 20/08/2020
» As chefs dust off their aprons and wait staff rearrange seating, the focus returns to the making and remaking of menus. But with COVID-19 having left its impenetrable mark, new culinary styles and tastes have manifested. Whether emotionally charged by new-found inspiration, adapting to 'new normal' comforts or driven to provocation in order to stand out – and stay in business – the effect on the gastronomy scene can be recognised in some leading independent restaurants' most poignant new dishes. Here are 14 of the most outstanding items, tried and tested, that define the new era of COVID-19 pandemic-informed gastronomy in Bangkok.
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How the 'New Normal' became the pseudonormal
Published on 19/06/2020
» The world, and more specifically the dining industry, was expected to experience a full blown sci-fi like rebirth called the "New Normal". The internet became laced with scenes of a future dystopian world; 3D rendering of glass dome protectors appeared and were followed by actual glasshouse restaurants that were developed in the furthest corners of Europe.
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How we survive
Life, Yvonne Bohwongprasert, Published on 29/04/2020
» Thailand is now seeing a steady decline in the number of new coronavirus-infected cases nationwide. Easing lockdown in Bangkok and the provinces is being considered by government leaders. But if there is one thing we have learned from the months-long pandemic that has put many aspects of the country to a complete stop, it is that of the generosity of people who are willing to help the less privileged in a time of crisis. Here, we put together two examples of acts of kindness to assist the Myanmar migrant workforce and medical personnel.
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Bangkok's 11
Life, Vanniya Sriangura, Published on 21/12/2018
» A total of 56 restaurants and 20 street food joints have been reviewed by Life over the past 12 months. Eleven of them have made it to our list of 2018's most impressive dining experiences
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Bangin' brunches
Guru, Nianne-Lynn Hendricks, Published on 31/08/2018
» The Urban Dictionary defines brunch as "A contraction of breakfast and lunch, usually occurring around the hour of 11am. Typically reserved for snobs." Well, if you're not a morning person, like to combine breakfast with lunch and are a snob (we are not judging), then brunch is for you. I do love a good brunch (hey, don't judge me either!) and so I ate my way through a few to bring you the ones that go around the world, while never having to leave the 'Kok!
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Merging the spiritual and temporal realms
Life, Vanniya Sriangura, Published on 23/02/2018
» A good number of modern-day chefs are trying to unify sustainability with fine dining. For understandable reasons, however, many of them have later taken a detour.
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Cooking with a mission
Guru, Pornchai Sereemongkonpol, Published on 22/12/2017
» Sustainability isn't a gimmick at Haoma restaurant (fb.com/HaomaBKK) on Sukhumvit 31. The new restaurant by Deepanker "chef DK" Khosla is tucked deep in the soi, but it's worth the effort to get there if you want to try fresh flavours that are picked out of its mini farm. Although we didn't get to do a proper review, judging from a couple of dishes we had, we wouldn't be surprised if Haoma would be in the next edition of The Michelin Guide Bangkok. We spoke to the 28-year-old chef-proprietor about his culinary journey and his green ambition.
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A spice odyssey
B Magazine, Michael Ruffles, Published on 26/04/2015
» There they were, nobody’s idea of the perfect cocktail ingredients, lined up on the bar in five beautiful little brass bowls: cardamom, cloves, maize, black peppercorns and butterfly pea. A deft hand picked from two, dropped the spices in the bottom of a cocktail shaker and crushed them with a pestle. Out came a bottle of gin, one already infused with Assam black tea. Lemon, passion fruit and honey followed, each measured precisely, shaken and strained into a teapot.
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