Showing 1 - 10 of 14
Season's change
Guru, Nianne-Lynn Hendricks, Published on 05/08/2022
» Taking the reins at Saawaan is chef Saritwat "Earth" Wanvichitkun, whose first menu at the Michelin-starred restaurant still follows its core concept of focusing on traditional Thai techniques for each course but with his distinct style and flair.
Dine Good Do Good
Life, Nianne-Lynn Hendricks, Published on 24/12/2021
» Local ingredients, live fire and a zero waste concept is the name of the game at Trisara Phuket's latest dining outlet, Jampa.
New menu alert!
Guru, Nianne-Lynn Hendricks, Published on 06/11/2020
» To keep things fresh, Celadon at The Sukhothai Bangkok, under the helm of executive chef Rosarin Sripathum, has introduced a new tasting menu.
Floral legends
Guru, Nianne-Lynn Hendricks, Published on 25/09/2020
» Ken: My father had a small flower nursery, where he grew all kinds of orchids. As a child, I would sneak into the garden and often cut the orchids I liked and arranged them in a vase for the house.
Asia's best in your home
Life, Nianne-Lynn Hendricks, Published on 26/03/2020
» Making its debut on the list of Asia's 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, is Charoen Krung favourite, 80/20 at No.47. The eighth edition of the awards was announced virtually yesterday.
Serving green realness
Guru, Nianne-Lynn Hendricks, Published on 14/02/2020
» Despite the despicable air quality we all long for green open spaces to hang out. A longing, which has been heard by new cafes, bars and dining spaces. In a concrete jungle where every square metre is a baht sign, it is rare to find such spaces.
Love Wins
Guru, Nianne-Lynn Hendricks, Published on 06/12/2019
» Vipoo Srivilasa's exhibition in Thailand after a four-year hiatus is the "The Marriage Of Sang Thong" and follows his crowd-pleasing "Red-eared Slider" exhibition at Subhashok The Arts Centre in 2016. The exhibition touches on the subject of same-sex marriage, which is meticulously portrayed using the classic Thai story of Sang Thong.
The new black gold
Guru, Nianne-Lynn Hendricks, Published on 24/08/2018
» Canadian Blake Dinkin is the creator and owner of the world's rarest and most expensive coffee, refined naturally by elephants — Black Ivory Coffee. Partnering with Ban Taklang in Surin and the Golden Triangle Asian Elephant Foundation, Dinkin produces "elephant dung coffee". However, production of Black Ivory Coffee provides valuable income for elephant care-giving families, as well as students who are taught how to wash and dry the coffee. The mission of Black Ivory Coffee is to take a negative situation, namely human-elephant conflict and turn it into a positive one by creating a luxury product that helps not hurts elephants, as Dinkin tells Guru.
Warm, welcoming, rustic
Guru, Nianne-Lynn Hendricks, Published on 24/08/2018
» Mallard, a newish Mediterranean eatery is nestled half-way in the popular food soi that is Sukhumvit 49, attached to the Adelphi Forty-Nine Hotel. Named after the dabbling duck known for its adaptability, the restaurant's philosophy is "what we cook is who we are", with a focus on wild and exotic meats. The interior looks like a country farmhouse, with a patio and terrace seating, complete with potted plants, outdoor fans (to keep the hot summer days cool), animal trophies, antler chandeliers and wood and leather furniture. Warm lighting completes the look, which includes a bar in the centre of the restaurant. A very macho restaurant.
Nothing bitter about this man
Guru, Nianne-Lynn Hendricks, Published on 06/07/2018
» Bitterman, on Sala Daeng Soi 1, is a 40-year-old house complete with an atrium, full of plants. The restaurant also has leather chairs and tables inside. But since sitting outside in Bangkok is rare, the glass house is by far the most popular, especially during dinner and at weekends when brunch is served. It is also the best spot to be in the afternoon while the warm sun bathes you through the glass, which makes you forget you're in Bangkok for a wee bit. "Even though the concept of the restaurant is home cooking, I think it's a tad boring so I have changed the way we present the food. The best way to describe my menu is simple and sexy," laughs chef de la cuisine Enzo Dela Cruz.