Showing 1 - 5 of 5
A restaurant's raison d'être
Life, Vanniya Sriangura, Published on 15/03/2019
» 'This is absolutely six stars," I told my dining companion during a dinner at Chef's Table.
A happy meal
Life, Vanniya Sriangura, Published on 21/01/2015
» Last week, Bangkok Chefs Charity representatives, led by organisers Nuntiya and Patcharin Hem-ung-gull of Gourmet One Food Service (Thailand), together with eight executive chefs from Bangkok's five-star hotels, travelled to Chiang Rai province to cook up a lunch for 1,000 students affected by the May 5, 2014 earthquake and subsequent aftershocks.
Gastropub grub Japanese-style
Life, Vanniya Sriangura, Published on 09/01/2015
» This newly opened izakaya-style restaurant, which occupies a large, street-front space of the Bandara Suites Silom, is a joint-venture between a Japanese restaurant company and a young Thai restaurateur.
Kyushu kaiseki
Life, Vanniya Sriangura, Published on 17/01/2014
» Despite how much those in the restaurant circle have insisted Thailand's gastronomic industry is saturated with Japanese culinary offerings, the prestige of Nippon cuisine seems to unceasingly inspire.
Quintessential Chinese
Life, Vanniya Sriangura, Published on 18/10/2013
» For a highly competitive, ever-evolving restaurant industry at this very moment, terms like "new menu", "renovation", "visiting chef" or "reopening", may mean nothing much more than just some mandatory business jargon that no longer excites diners.