Showing 1 - 5 of 5
Up For Seconds
Guru, Pasavat Tanskul, Published on 21/06/2019
» Second Edition French-Inspired Open daily 11am-10pm / Siamese Exclusive, Sukhumvit 31 / 02-163-4648 / bit.ly/2RmqX1c
Meaningful Journeys
Guru, Pasavat Tanskul, Published on 24/05/2019
» Tourism can be a double-edged sword. On the one hand, it can generate profit for the economy while on the other it can exploit natural resources. This problem is all too relevant in Thailand but there are niche travel companies that offer unique experiences providing positive benefits to our culture. If you're bored of going to the typical Thai tourist spots and long to do things more than the average tourist, then look no further. Guru complied a list of travel companies making a difference in the country.
51 Shades of Tastes
Guru, Pasavat Tanskul, Published on 03/05/2019
» The 51 Tasty Moments Western & Asian Open Tue-Sun 7.30am-10.30pm 64 Sukhumvit 51, 02-012-1851 www.fb.com/the51tastymoments
What up 2019!
Guru, Pasavat Tanskul, Published on 04/01/2019
» 2019 is here, bringing with it a whole slew of events and things to look forward to as we struggle to achieve our New Year's Resolutions (not really). Although the year has only just begun, there are already tonnes of things to look forward to and lucky for you dear readers, GURU has compiled a list of is worth your attention. Mark your calendars!
An introduction to Franco-Chinese dining
Guru, Pasavat Tanskul, Published on 09/11/2018
» Thong Lor's Arena 10 entertainment hub is known for its nightlife hotspots of bars and clubs. However, standing out within the hustle and bustle of it all is Prelude Restaurant & Bar with its fine dining presentation, relaxed vibe, tasting menu and cocktails. With an emphasis on using fresh, locally-sourced ingredients and combining their love of French and Chinese food, and cooking techniques, Prelude is named after their aim -- to introduce diners their Franco-Chinese fusion cuisine, as well as being the first restaurant by owners Holly Chiu and chef Calvin Wong, the latter graduating from the Culinary Institute of America.