Showing 1 - 7 of 7
The fishermen hooked on conservation
B Magazine, Suthon Sukphisit, Published on 13/09/2015
» Land-bound as we may appear now to anyone living in the city, Thai society of the past had an intimate relationship with water. Thais lived next to water and travelled on it in boats.
Wrapped in folk wisdom
B Magazine, Suthon Sukphisit, Published on 08/02/2015
» When you buy food, its packaging might be either the standard mass-produced kind used by the manufacturer or something more informal, supplied by the vendor. Once the food is eaten, the wrapping is usually just thrown away. It has done its job and is no longer useful.
No stairway, But there is a heaven here
B Magazine, Suthon Sukphisit, Published on 25/05/2014
» I have a list of desirables for a trip that’s relaxing and satisfying, a getaway that leaves stress back in the city. First is an unspoiled natural environment with a quality all its own. Then comes a peaceful social environment that is in harmony with the natural one, and where the lifestyle and occupations of the local people have a special, local character. There should also be a chance to taste food that is different from that in other parts of the country.
The freshest fish are worth the extra effort
B Magazine, Suthon Sukphisit, Published on 25/08/2013
» Most people who like to cook set the goal of making each dish turn out as delicious as possible, and therefore place a lot of importance in using good ingredients _ fresh meat and produce, dried foods and condiments, and seasonings. All three of these elements are equally important, and finding the best of each is essential to good cooking.
Flourishing fish has lost its flavour
B Magazine, Suthon Sukphisit, Published on 02/09/2012
» These days, if you go to a curry shop with a craving for kaeng khio wan, you'll almost always find the curry made with luk chin pla krai (balls of the pounded meat of a variety of feather-back fish called pla krai in Thai). It has elbowed its way past the versions made with chicken or pork in popularity. Something similar has taken place with spicy pad cha and pad khrueang kaeng stir-fries, too, with pla krai displacing catfish and snakehead fish as the ingredient of preference.
Satun serenades the senses and the palate
B Magazine, Suthon Sukphisit, Published on 24/06/2012
» If not for the fame of the Tarutao National Marine Park and Lipe Island, with its perfect beaches and beautiful undersea coral gardens, most people would know nothing about Satun province. If recognised at all, it is likely as the location of Pak Bara pier in Langu district, where boats leave for Tarutao and Lipe and for Langkawee Island in Malaysia.
Trang's beauty shines through in stormy weather
B Magazine, Suthon Sukphisit, Published on 17/06/2012
» When tourists hear mention of Krabi, Phuket or Phangnga, the first thing that they think of is probably the sea. All three provinces have broad beaches with fine white sand and emerald-green water. There are many little islands ideal for swimming or sunbathing and from November until April there is rarely any rain, just cloudless, blue skies. During these months, tourists both foreign and Thai flock to the three provinces.