Showing 1 - 6 of 6
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
The Pok Pok chef returns
Guru, Pasavat Tanskul, Published on 01/03/2019
» From his humble beginnings as a dishwasher in Vermont, chef Andy Ricker's frequent travels to Thailand gave him a taste of northern Thai and Isan cuisines. After years of training, the restaurateur adapted the cuisines for his Pok Pok Thai restaurant in Portland, Oregon which would later expand into a franchise across several cities, including Los Angeles and New York. After making an appearance at last year's Mad Face Food Week, he is returning this year as the main chef of Mad Face's Exclusive Private Dinners to introduce his latest interest — Vietnamese cuisine.
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.
High luxury dining
Guru, Pasavat Tanskul, Published on 28/09/2018
» From opening its first outlet in Los Angeles in 2002, Koi has expanded its unique take on modern Japanese-Californian fusion cuisine to Bangkok, having previously opened mainly within the US, with locations in Las Vegas and New York.
Steak out
Guru, Pasavat Tanskul, Published on 10/08/2018
» In the neon-lit entertainment district that is Patpong, a steakhouse is probably the last place you would think of dining in for quality meat. And yet, as my friend and I walked into a small alley off Silom Road, past through rows of booths and stores selling touristy souvenirs, The Steakhouse Co., a contemporary bar and grill steakhouse lies in stark contrast with the go-go bars nestled further within the alley.
The master chef of fermentation
Guru, Pasavat Tanskul, Published on 02/03/2018
» Phanuphon "Black" Bulsuwan, 35, is the chef and owner of Blackitch Artisan Kitchen in Chiang Mai. A self-taught cook, chef Black creates his daily menu based on season and culture, meaning that there is no specific cuisine to describe the dishes he makes. His restaurant's unique dining experience caters to only 16 guests per seating, served across two tables. He is also known as the local master of fermentation techniques, knowing about its misconceptions and the benefits it brings to the food ingredients. He has also partaken in many food events, the latest being Mad Face Food Week, which takes place until Sunday, at the Pepsi Pier on Charoen Nakhon Road.