Showing 1 - 10 of 23
Overcoming the odds
Life, Thana Boonlert, Published on 27/04/2023
» Simple, thoughtful, delicious and intelligent.
Traders eye Thai curry drawcard
News, Published on 27/03/2023
» The inclusion of phanaeng curry at the top of the list of the "100 Best-Rated Stews in the World" provides food vendors and the tourism industry with optimism in the hope this will attract more tourists.
We are what we eat
Oped, Editorial, Published on 24/03/2023
» Thais have every reason to celebrate with regard to a new culinary milestone, phanaeng, which has been awarded the No.1 stew ranking by TasteAtlas, a global food mapping site.
Phanaeng curry wins plaudits
News, Post Reporters, Published on 20/03/2023
» TasteAtlas, a global food mapping site for local dishes, has unveiled Thailand's phanaeng curry as No 1 on its recently-updated 100 best-rated stews in the world list.
'Future' foods to be dished out at Apec
News, Mongkol Bangprapa, Published on 02/11/2022
» Four out of 21 newly created "future" Thai dishes in the final round of the government's ongoing food startup competition will be selected to be served along with the formal menu designed by a renowned Thai chef at Apec 2022's gala dinner later this month.
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.
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.
Currying flavour
B Magazine, Suthon Sukphisit, Published on 24/04/2016
» When it comes to Thai dishes that have staying power and remain favourites from generation to generation, nothing can beat khao kaeng, or curry and rice. It is like a supporting pillar of Thai cuisine that is deeply rooted in the culture. Every region, every ethnic or religious community in Thailand will have its own style of food, and high on the list will always be a curry. There is Thai Yai curry and rice in Mae Hong Son and Muslim-style curry and rice in Satun. Vendors in Chanthaburi in the East will have on display a range of local curries hard to find anyplace else.
A sensational citrus
B Magazine, Suthon Sukphisit, Published on 24/05/2015
» Kaffir lime, or makroot, is well known as one of the ingredients, together with galangal and lemongrass, that help to season tom yam. But that is only a small part of the story. Kaffir lime is a versatile plant with a whole list of uses inside and out of the kitchen.
Watching the chef at work
B Magazine, Suthon Sukphisit, Published on 07/12/2014
» Here in Bangkok there is a small restaurant — there is just one long table with seating for 12 — where the prices are well into the high-end range. There are just enough seats to accommodate an executive group. The layout is unusual, with a spacious kitchen in the same space as the dining area, so customers can view a cooking system that is orderly, clean and modern. The decor and lighting are attractively contemporary.