Showing 1 - 10 of 21
The other side of Songkran
B Magazine, Suthon Sukphisit, Published on 12/04/2020
» When Songkran is approaching, people instinctively bring out colourful shirts to wear as a gesture to celebrate the occasion.
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.
Let's hear it for glass noodles
B Magazine, Suthon Sukphisit, Published on 17/02/2019
» Glass noodles may be among the smaller varieties of noodle, but they have long been a big part of Thailand's culinary scene.
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.
Marvellous Markets
B Magazine, Suthon Sukphisit, Published on 08/04/2018
» When it comes to travelling, everybody has his or her own specific purpose. Some might just want to stay trendy and go to popular places. Some travel to escape their hectic, fast-moving daily routine and probably to take a real break. Some travel just because they are curious about the unknown territory and maybe because they love challenges. Those who go on business trips usually don't have much time to explore.
The oodles of takes on noodles
B Magazine, Suthon Sukphisit, Published on 02/04/2017
» In their most popular forms kuay tio -- rice noodles -- are prepared in two ways. As kuay tio nam they are served in broth, and there are countless variants on this basic noodle soup. The other approach is to stir-fry the noodles in a wok to make phat kuay tio, and here again there is a long list of different fried noodles no less irresistible to noodle lovers as the repertoire of kuay tio nam.
It's a jungle out there
B Magazine, Suthon Sukphisit, Published on 22/01/2017
» If you make a trip to a place like Sangkhla Buri district in Kanchanaburi, or maybe Ban Rai district in Uthai Thani or Dan Chang district in Suphan Buri, you'll feel that you have left the city far behind and are in a very different environment. So when mealtime comes and you get hungry, you'll probably want to find a restaurant whose character matches that of the town -- one with a view of surrounding forest and mountains, if possible.
Spores to the fore
B Magazine, Suthon Sukphisit, Published on 01/11/2015
» If the weather doesn’t pull any surprises over the next week or so, people who feel a seasonal craving for the mushroom called het khone — the “termite mushroom” — should get some money ready and head off to buy some at a special place they’ve heard of or maybe visited before.
Making the most of it
B Magazine, Suthon Sukphisit, Published on 21/12/2014
» It is intriguing to look at the differences between food prepared in different parts the country. The character and weather of each region plays an important part in it. The plants used in cooking, for example, may not be the same. In the South of Thailand there are the strong-smelling beans called sataw, and the larger ones known as luuk nieng, neither of them found in the North (although these days they are cultivated commercially in Isan, the local people do not yet eat them stir-fried with kapi and shrimp, as they do further south). But Isan and the North do have indigenous mushrooms like het lom and het ra-ngoke as well as dill, none of which are grown in the Central Region. The aromatic rhizomes called hua raew and krawaan grown in the East around Chanthaburi are not used in the kitchens of Kanchanaburi or Phetchaburi.
A small place with big heart
B Magazine, Suthon Sukphisit, Published on 30/11/2014
» Photharam in Ratchaburi province is a small district that might seem unremarkable at first. It has nothing to draw tourists, is not important economically, boasts nothing flashily contemporary, is innocent of hotels and, in short, has nothing to attract the eye or make you take a second look. But if you stay there for a while and look at things slowly and carefully you will be fascinated by Photharam. There are intriguing things to be found beneath its modest surface.