Showing 121 - 130 of 174
An icy marriage
Guru, Jarupat Buranastidporn, Published on 10/07/2015
» We live in a country with the sort of climate in which even standing still will result in a porcine sweat. Thais, then, tend to welcome new ice cream joints with open arms — is there a better way to cool off than with a frozen dessert?
Rainy season survival guide
Guru, Jarupat Buranastidporn, Published on 03/07/2015
» You know the rainy season is here when you keep count of how many days it’s been since you last folded up your trousers and waded through gushing water. Usually it’s no more than two. This time of year can be a pain in the arse for Bangkokians. Not only do we need to think about stacking sandbags in front of our homes, but we also face the moral dilemma of whether the flooding is bad enough to warrant you skipping out on work. Guru has compiled a few tips to make your lives a little easier (and drier) this time of year -- and no, none of them includes migrating (ahem, evacuating) to higher ground.
Decrypt, decode & destroy the challenge
Guru, Jarupat Buranastidporn, Published on 29/06/2015
» Here’s the thing. As much as I love Bangkok, I hate the fact that sometimes it feels like there’s hardly anything interesting to do in our city. When I say interesting, strolling around a new shopping mall just doesn’t quite do it for me.
State of the arts
Guru, Jarupat Buranastidporn, Published on 19/06/2015
» Compared to the rest of Asia, Thailand’s art scene has some serious catching up to do. The lack of creativity partially stems from outdated educational programmes, which consist of boring lessons that limit originality and daring ideas. Enter Paron Mead, the man who’s about to change the face of Thai art education. He’s opened the Paron School of Art (Sukhumvit Soi 63, between Ekamai Sois 11 and 13, 089-795-8765, www.paronschoolofart.com), where he has created a professional, impactful and exciting art and design curriculum, perfectly suited for artists of any age.
A league of its own
Guru, Jarupat Buranastidporn, Published on 19/06/2015
» Dining at a Robuchon comes with expectations of being blown away, despite knowing that chef Joel Robuchon himself, who has 25 Michelin stars to his name, probably isn't in the kitchen prepping the emulsion for your starter. Guru avoided making a trip to the restaurant amid all the hype during its first few months of operation. After all, we wanted to see the true colours of L'Atelier, when the big boss wasn't poking around and pressuring the sous chefs. Stepping inside, you almost forget what country you're in. The restaurant is decked out in modern furnishings of leather, steel and marble, a coherent red and black colour scheme, a few (real) Warhols and a stunning long, wooden counter — no doubt the best place to fully appreciate your dining experience (and Robuchon's open kitchen).
Stall standing
Guru, Jarupat Buranastidporn, Published on 05/06/2015
» Following the heartbreaking news concerning the removal of food stalls on Sukhumvit Soi 38 (Bangkok's foodie paradise), many are distraught, with not a clue as to where our favourite food vendors (whom we love to hit up after a long night of fist-pumping) will relocate. As humongous malls and super-ultra-luxurious condominiums continue to expand and occupy every square metre of the city, it won't be long until we're digging into a B200 som tam on the 60th floor of some lacklustre, air-conditioned, concrete tower.
Hip hotelier
Guru, Jarupat Buranastidporn, Published on 05/06/2015
» At the age of 27, Paniti "Boat" Kobkulsuwan became the CEO of Thaisakol Estate. His goal was to project the company to become the leading business in the real estate industry. His first major project is K Maison (116/17-21 Rangnam Road, www.kmaisonboutique.com, 02-245-1953), a chic boutique hotel in Ratchathewi district, for which he took on the role of designer and owner. We chat with him about why staying boutique is unique and what it takes to run a hotel.
Colleague complexes
Guru, Jarupat Buranastidporn, Published on 22/05/2015
» Unless you work in a magical land where heinous crimes such as nicking your co-workers' stapler don't occur, you're living the nine-to-five dream like the rest of us. Sometimes, it's not the workload itself that gets on our nerves -- it's those irritating human beings you call “colleagues” who linger around your desk. Fear not, dear readers, we've compiled a manual that'll help you through yet another week. (Disclaimer: Any resemblance to real people, especially those working in our office, is purely coincidental.)
Sweet tooth siblings
Guru, Jarupat Buranastidporn, Published on 22/05/2015
» Nattakan “Kwang” Vichiankavee and her older brothers Nat and Vut have the sweetest set-up in Bangkok. They’ve opened chic gelato booth Deerato (fb.com/deerato, IG: @deerato), which currently is a hit among the city’s foodies. We catch up with the siblings to find out the secret behind their success, what it’s like working with family and where we can find them next.
Lang Suan's saucy secret
Guru, Jarupat Buranastidporn, Published on 22/05/2015
» Nestled in Lang Suan sits a bistro with a knack for steak frites. Mind you, this isn't the type of steak and fries you'll find at any old gastropub. With 75 years worth of history behind its legendary Cafe de Paris sauce, Le Boeuf's focus is on serving up the finest entrecote steak in Thailand. The bistro makes full use of its glass facade, decorating it with dainty details such as gold railings and retro lamps. The maroon tablecloths and tight seating is reminiscent of a Parisian cafe. Diners include expats and locals with a craving for the same dish they've tried in Paris and London.