Showing 1 - 10 of 19
Taking 'Thai' out of Thai food
Suthon Sukphisit, Published on 13/01/2019
» Whenever you come across a Thai restaurant serving food that is not up to standard, chances are that you will never set foot there again. And that can happen. But the government cannot stand such a scenario because they believe it sabotages the country’s reputation.
The robe offering
B Magazine, Suthon Sukphisit, Published on 02/12/2018
» A combined festival of merit-making and dining takes place once a year. It's a festival most Buddhists wouldn't miss, the kathina ceremony.
One size does not fit all
B Magazine, Suthon Sukphisit, Published on 04/03/2018
» Twenty years ago, people would get excited when a western newspaper praised Thai food as a new sensation. Foreign tourists visiting Thailand were very much impressed by what they ate here. The number of Thai restaurants overseas sharply increased, signaling the newfound popularity of our cuisine.
The oodles of takes on noodles
B Magazine, Suthon Sukphisit, Published on 02/04/2017
» In their most popular forms kuay tio -- rice noodles -- are prepared in two ways. As kuay tio nam they are served in broth, and there are countless variants on this basic noodle soup. The other approach is to stir-fry the noodles in a wok to make phat kuay tio, and here again there is a long list of different fried noodles no less irresistible to noodle lovers as the repertoire of kuay tio nam.
Sour notes
B Magazine, Suthon Sukphisit, Published on 15/01/2017
» Sour foods and drinks can play an important part in helping us appreciate the taste of the food that we eat. It is believed that they stimulate the tongue and allow it to perceive flavour more quickly while also increasing one's appetite.
Clean cuisine
B Magazine, Suthon Sukphisit, Published on 30/10/2016
» Bad news, and not the first time that we have heard it: Thai-Pan (Thailand Pesticide Alert Network) have announced the results of analyses that they have performed on fresh produce being sold in supermarkets, major supply markets and small neighbourhood markets. It was found that many contain toxic chemical residue that exceed the legal standards.
Only a matter of time
B Magazine, Suthon Sukphisit, Published on 09/10/2016
» When foods or ingredients disappear from Thailand's kitchens and menus, it usually has to do with changing social or environmental conditions. There is a strong link between Thailand's food and the prevailing social environment. In the days when Thai society was primarily agricultural, for example, most cooking was done by housewives, and dishes were simple to prepare. Ingredients were gathered from close by and varied with the season, and the food was tasty because everything used to make it was fresh and eaten as soon as it was cooked.
Wat's the centre of Mon tradition
B Magazine, Suthon Sukphisit, Published on 10/04/2016
» There are only three days left until Songkran, a festival that is celebrated throughout Thailand, but that is especially significant for the Mon community. The special importance it has for the Mon may have to do with the strictness of their Buddhist belief and the firmness with which they have maintained their cultural traditions. When Songkran arrives they celebrate it in a way that preserves the original character and meaning of the festival, creating an event that we can admire or, better, take part in.
Gather around Chinese table
B Magazine, Suthon Sukphisit, Published on 25/10/2015
» Most people who have enjoyed a to jeen (Chinese table) meal probably think it is a style of eating of Chinese origin that was spread though the world, including to Thailand, by Chinese emigrants. A to jeen meal is eaten at a large, round table that seats 10, with Chinese dishes brought out gradually over time, from appetisers through soup, main dishes of different types based on fish, chicken, duck, pork, then fried rice, and finally dessert. In all, 10 dishes will be served to the 10 people sitting at each table, and afterwards the guests are expected to be so full that they could not manage even one more mouthful.
Recipes for success
B Magazine, Suthon Sukphisit, Published on 31/05/2015
» Ask a noodle seller why they have chosen this particular business and you may well get this answer: noodles are easy to make, the investment is low and profits are good. Put the same question to the owner of a curry and rice shop and quite likely you will hear that he or she knew how to prepare the dishes, or perhaps had worked in another curry and rice shop, and that the food is easy to sell. People like it, and if you can set up shop near a market, dormitory or factory, business will be especially good.