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Old place, new attitude
Guru, Pornchai Sereemongkonpol, Published on 03/10/2014
» With its repositioning, Benjarong has taken a more rebellious route to Thai cuisine in place of the former traditional one. Out are royal recipes the restaurant was known for, for over two decades. In is a Thai menu with modern elements and presentation. And we like this revolution. Decor-wise, Benjarong keeps things pretty much the same except for some touch-up jobs and a logo change. A golden mural depicting the local traditional way of life, a cabinet of glistening Benjarong porcelain, and two columns with intricate hand-painted motifs are among the details that make the place look elegantly Thai. The floor-to-ceiling glass wall allows natural light to come in and offers a beautiful view of the adjoining garden with a waterfall. The real overhaul, however, has taken place in the menu that now offers something familiar, but with unfamiliar twists, courtesy of Danish chef Morten Boejstrup Nielsen who previously worked at Nahm in London and Sra Bua by Kiin Kiin. The patrons are Thai executives, Japanese expats, tourists as well as the 30-and-older crowd.
Culinary curios
Guru, Pornchai Sereemongkonpol, Published on 18/04/2014
» It doesn’t take an entire menu to make an eatery memorable. A handful of special dishes can do just the trick. We’ve searched the city to uncover curious culinary creations you might not have been aware of. Here are our pick of six places with unique offerings. Who knows, you could make your food fantasies come true.
Alternative ways
Guru, Pornchai Sereemongkonpol, Published on 03/02/2012
» Although we're all budding non-materialistic Buddhists, we need money and can always use more of it. And while most of us try to get a degree and become a white-collar salary slave, some people have made serious baht in more imaginative ways. Besides drug trafficking (which we strongly advise against), here are six unconventional ways people have generated their dough.