Showing 1 - 7 of 7
Season's change
Guru, Nianne-Lynn Hendricks, Published on 05/08/2022
» Taking the reins at Saawaan is chef Saritwat "Earth" Wanvichitkun, whose first menu at the Michelin-starred restaurant still follows its core concept of focusing on traditional Thai techniques for each course but with his distinct style and flair.
Down to earth
Guru, Suthivas Tanphaibul, Published on 15/04/2022
» You can't change the world in a day because great things start small. Earth Day is celebrated annually on April 22 and reminds us to be kinder to the environment. Guru lists a few places where you can embrace Mother Nature and ways to be more sustainable.
Pork pies?
News, Postbag, Published on 11/01/2022
» Re: "Vendors urge pork imports to curb soaring prices", (BP, Jan 10) and "Pet pig's death prompts African swine fever probe", (BP, Jan 9).
A different side of the green lung
Life, Pattarawadee Saengmanee, Published on 13/05/2021
» Last summer, I dreamed of a fun cycling tour and taking in the fresh air while boarding a ferry from Wat Bangna Nok to Bang Kachao in Samut Prakan, which has long been a popular cycling route among local and foreign tourists to explore Bangkok's "green lung".
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.
Putting Thai food to the test
Life, Ploenpote Atthakor, Published on 21/09/2018
» The clock on the wall turned 10am. The ambience around the student centre building at a Nairobi university was dormant and calm, except a training kitchen where groups of young people, all wearing aprons and caps, busily made a dish. Some measured ingredients while their buddies read recipes out loud; others putt meat into the pot. The scene was almost chaotic with sounds of utensils clanking and bite-sized meat sizzling on frying pans.
The great grain war
Life, Arusa Pisuthipan, Published on 26/09/2017
» The initial "GF" which stands for gluten free on a restaurant menu was many years ago an ambiguity for those who saw it. Today gluten-free diets have become one of the latest lifestyle fads, especially in Western nations. In the United States, one in five people was reported to reduce or eliminate gluten -- a protein found in some types of grains -- from their food, according to a 2015 survey.