Showing 41 - 50 of 198
A sunshine state of mind
B Magazine, Suthon Sukphisit, Published on 25/06/2017
» There's more than a handful of things that Fort Lauderdale, Florida, and Bangkok have in common. For one, both places are hot, humid and rainy. Another thing is that they are both swarmed by mosquitoes, and palm, coconut and banana trees can be seen everywhere. A visit to Fort Lauderdale could very well make you feel right at home, save for the fact that cars drive on the right side of the road and the city boasts much better urban planning.
The South's bypassed beauties
B Magazine, Suthon Sukphisit, Published on 18/06/2017
» The South of Thailand is full of intrigue and mystique for explorers. Despite its reputation for being rain-soaked, the region can be enjoyed across all seasons.
Same, same but different
B Magazine, Suthon Sukphisit, Published on 11/06/2017
» This is a recount of the latest Otop (One Tambon, One Product) event held last month. Until now, what I enjoyed and what I wasn't happy about the event hadn't sunk in. I felt the need to say something about it since the next Otop event will be held at the end of the year.
Mining for memories
B Magazine, Suthon Sukphisit, Published on 04/06/2017
» Famed for its traditional way of life and architectural uniqueness, Old Takua Pa is fast on track to becoming a top tourist destination. But as it opens up to more visitors, does the ancient community risk succumbing to the overexposure that's impacted other tranquil hidden cities in Thailand?
Going back to the grind
B Magazine, Suthon Sukphisit, Published on 19/03/2017
» If you want to fix a Thai meal in a hurry, buy some ready-made curry or seasoning paste. You will be able to whip something up in no time. But if you want the food to really be delicious, you will have to pound the paste yourself. It takes more time, but it is time well spent.
The fish that makes a great catch
B Magazine, Suthon Sukphisit, Published on 12/03/2017
» I'm sure that there are many people who have the same relationship with catfish dishes that I do. When they think of a particular favourite -- grilled catfish with boiled neem flowers and the sweet-spicy sauce called nam plaa waan, or the fish deep-fried with spicy seasonings and crisp-fried basil leaves scattered on top -- they crave to eat some right then and there.
Home comforts
B Magazine, Suthon Sukphisit, Published on 05/03/2017
» When you see a country housewife picking krathin shoots along the fence bordering her property and gathering pea-sized eggplants called makhuea phuang, she'll probably tell you that she is going to pound up some nam phrik (chilli dip sauce).
It's no yoke eggs matter
B Magazine, Suthon Sukphisit, Published on 26/02/2017
» If we were to cast the situation of the Thai egg industry in the form of a story, there would be three main characters. First would be the big company that supplies roosters and chickens (the birds that produce the eggs) to breeders. Second is the large farm that raises chickens for their eggs, and third is the government official who controls the quantities of eggs produced.
Flight from the city
B Magazine, Suthon Sukphisit, Published on 12/02/2017
» There is constant traffic of people moving into and out of Bangkok. Some want to come to the city, while others want to get out. Those seeking to come usually want to study or work here, do business or perhaps just do some shopping. They may see the capital as a testing ground that offers challenges to their abilities. Once in the city, they look for suitable opportunities and hope that their luck comes through for them.
Dishing on noodles
B Magazine, Suthon Sukphisit, Published on 29/01/2017
» It might just be chauvinism on my part, and perhaps I just have it wrong, but I have the impression that Thailand has more noodle dishes than any other country. For starters, there are kuay tio luuk chin plaa (rice noodles with balls of pounded fish meat), ba-mee muu daeng or pet yang (wheat noodles with Chinese red pork or grilled duck meat), kuay tio ruea (rice "boat noodles"), kuay tio nuea (rice noodles with beef), kuai tio khae (Hakka style), kuay tio kaeng (also known as kuay tio khaek, in curried coconut cream sauce) and kuay tio kai mara (with chicken and bitter melon).