Showing 1 - 7 of 7
Who's for seconds?
Life, Parisa Pichitmarn, Published on 29/03/2019
» Good things don't last forever. But if we're lucky, they morph into something new that carries with it the spirit of what made the original so great.
Everything's coming up Rosewood
Life, Parisa Pichitmarn, Published on 29/06/2018
» Rosewood is not a name that rings any personal bells, but I first unknowingly came across it while on a night out in Beijing. The so-far-lousy night took a turn when the social editor of a high-society magazine ushered me to get off my stool at the dingy bar we were in. We were first-timers in Beijing and unlike the Western press in the group, she was in no mood for pole dancers and Mandarin rock covers. She was the most well-informed and refined tippler of the Thai group, so we trustingly followed her taste to Rosewood Beijing, knowing whatever it was, it wasn't going to be the Chinese version of Patpong. It was the right decision, the one we should have gone with three hours earlier. What greeted us upon arrival were stunning high ceilings, stylish understatement and immense relief that there are chic and modern places to head to in the post-Mao capital.
The Japanese master
Muse, Parisa Pichitmarn, Published on 09/12/2017
» Just because you're outside of the capital doesn't mean you can't enjoy star-studded dining too. Last month, InterContinental Hua Hin Resort kicked off their series of world-class dining events by bringing in two-Michelin-starred chef Takagi Kazuo, of Kyoto Cuisine Takagi, for a special traditional menu paired with sake. The master of a rare Kyoto cuisine, or "Kyo-ryori", presented a feast that looked like a gorgeous picture of autumn on a plate -- using Tasmanian sea's salmon, abalone, scallops from Hokkaido and hand-picked autumn leaves straight from Kyoto. Showcasing the beauty of Japan's former capital, the beautifully-plated dishes were not a replica of his menus served back in Japan, but a tweaked version that was adapted to suit Thai culture and style. Befitting this grand occasion, the meal was served at La Residence, the hotel's colonial jewel. Before he jetted off to the next fancy dinner he was cooking, we had a quick chat with the chef about Kyoto cuisine and his work ideals.
Killing me softly
Muse, Parisa Pichitmarn, Published on 10/12/2016
» There's something simple, but exceedingly special about Tawjan Catherine Punyasingh's recently released cookbook Great Food Good Fest. A quick skim through would evoke the same reflex of going "awww" at dog pictures, except there are squid and salted egg lava buns in these pictures, instead. Something about it just warms your heart and fills you with a pressing urge to get up to make these dishes, even if you are the type that couldn't cook to save yourself. Perhaps it is the book's realistic nature, and as we meet at her home, she whips up a strawberry hazelnut chocolate tart and pumpkin and corn croquette for us -- something even the most hopeless can make this holiday season.
Counting stars
Life, Parisa Pichitmarn, Published on 13/03/2015
» Michelin. The magic culinary mark which should, more or less, ensure your dining experience is on cloud nine, among the stars. Undoubtedly, it is the type of experience only money can buy. Yet, ironically, money cannot always buy it.
Sew what?
Muse, Parisa Pichitmarn, Published on 23/05/2014
» The little lady dressed in an androgynous total look of denim and minimal make-up, who happens to be the designer and founder of new fashion label Commit a Sin, has to get a few seconds of shut-eye every so often during the interview to recollect her train of thought. It can only be expected, as Pattamon “Jan” Taechanarong has been up until 5am preparing and getting the last things in place for her upcoming fashion show. Yet, she hardly minds the physical and mental strain that comes with the workload of her new business.
The hand of fate
Life, Parisa Pichitmarn, Published on 19/11/2012
» Even though beauty sleep would have been preferred, Thai children used to drag themselves out of bed every morning to be greeted by Khun Thong, the chatty mynah bird that started a show which should by now be considered part of Thailand's national identity, Chao Khun Thong.