Showing 51 - 60 of 214
Holy cheeseus!
Guru, Jarupat Buranastidporn, Published on 16/09/2016
» Do we need an excuse to write about cheese? Not really. Sure, we can justify it with a number of recent events that clearly call for celebration, and what better way to do it than by over indulging on that edible block of gold that always seems to lock our gaze in the outer aisles of Villa Market. The breakup of Hiddleswift? Maybe. Or how about the fact that our Dear Leader wants to standardise Thai food across the globe so that it all tastes the same (yay!). Seriously, who doesn't love a good ol' single-standard-tasting som tum?
Senses anew
Guru, Jarupat Buranastidporn, Published on 09/09/2016
» <b>The Setting</b>: How fortunate it is, that we live in a city where Italian restaurants are in abundance and how lucky that we live in a time where diners have come to accept and appreciate the differences in style of Italian cuisine. Be it for regionality, seasonality, celebrity status or just the mere fact that not every Italian restaurant needs to serve a margherita pizza. On firm grounds, these institutions stand. No longer are they trying to please the crowd with familiarity, and instead, choose to welcome the few who seek a dining experience like no other.
Not your usual lunch ladies
Guru, Jarupat Buranastidporn, Published on 02/09/2016
» Anyone who has ever worked or is currently working in the F&B and hospitality industry knows that the word "easy" is not a part of the job description. And anyone who says otherwise, is probably not doing it right. From dealing with difficult customers and unreliable suppliers to spending long hours on your feet in the kitchen working under tremendous pressure, there are a myriad of reasons that make working in F&B sound far from a dream job to most. But there are those few out there who welcome these challenges and manage to do it with a smile still intact.
In anticipation of ANA
Guru, Jarupat Buranastidporn, Published on 02/09/2016
» As Anantara Siam Bangkok readies its kitchen for the 17th World Gourmet Festival, we've scored an exclusive interview with Ana Roš, co-owner and chef at Hiša Franko (Kobarid, Slovenia) and one of the most anticipated headliners of this epic culinary event. It's the flowery, herbal, yet delicate and precise nature of her cooking that has made her the only woman, so far, to have joined the Cook it Raw luminaries group of chefs.
Matcha mix-up
Guru, Jarupat Buranastidporn, Published on 02/09/2016
» Raving about Japanese produce is a common trait in many of us -- and to be fair, their cows do look a lot healthier than ours. Green tea and matcha in particular, is no different. If you're a green tea latte fan, we know how much you love the aroma, intensity, overt sweetness and what's probably a dangerous amount of calories that's involved in making this beverage.
Modern-day proverbs
Guru, Jarupat Buranastidporn, Published on 26/08/2016
» We've heard it all before. These (almost) cryptic statements and sayings that are supposed to encourage, inspire and frankly, make you feel less crappy about yourself. Those quotes that are often found on one of your passive aggressive friends' Instagram postings at about 2am.
Iron whisk
Guru, Jarupat Buranastidporn, Published on 12/08/2016
» <B>THE SETTING</B>: The Iron Chef brand is not without its loyal followers. From the TV show alone, countless restaurants have drawn in plenty of clientele from the mere fact that one of the starring chefs has either helped design the menu, happens to be one of the many partners or -- in the rare cases -- actually mans the kitchen.
Ready for take off
Guru, Jarupat Buranastidporn, Published on 12/08/2016
» Ever wondered what that bright blue track by Suvarnabhumi Airport is for? Why, it's the only unobstructed bike track that's (sort of) in Bangkok, of course.
Hendonistic high
Guru, Jarupat Buranastidporn, Published on 05/08/2016
» HARNN Heritage Spa Krungthep has recently opened its doors and with it, a huge glass window pane that comes with a magnificent view of Bangkok's shopping district. As breathtaking as the panorama from the 12th floor is, the spa's interior is equally stunning. From intricate decorations to beautiful centerpieces, HARNN's founder and managing director Vudhichai Harnphanich has designed the spa to highlight the charm of Thai traditions while providing guests with luxuries bound to impress any modern hedonist.
Knock-out cocktails
Guru, Jarupat Buranastidporn, Published on 29/07/2016
» There's something about a cocktail. Whether it's the instagrammability of how they're presented or the vigour of hipster-looking bartenders using Boston shakers like jackhammers to make them -- whatever it is, they're rather easy to love.