Showing 1 - 10 of 46
Counting down the best restaurants
Life, Vanniya Sriangura, Published on 30/12/2022
» Over the past year, Life has reviewed over 70 eateries. Here are the 10 that stand out.
Climbing the ranks
Life, Vanniya Sriangura, Published on 02/12/2022
» Until recently, close acquaintances of mine may have heard many unfavourable remarks, from me, about Phra Nakhon, a Thai restaurant at Capella Bangkok.
Sister act
Life, Vanniya Sriangura, Published on 23/09/2022
» When it comes to a profound culinary matter and taste-buds pleasure, the name chef Chumpol never disappoints.
Corporate takeover
Life, Vanniya Sriangura, Published on 17/09/2021
» I first learnt about Tamrub Guru, this week's subject of Eating In, via online ads.
Elegant reinvention
Life, Vanniya Sriangura, Published on 23/10/2020
» Let me begin this review by disregarding any culinary knowledge you may have about the restaurant by the name of Osha.
Cream of the crop
Life, Vanniya Sriangura, Published on 29/05/2020
» To tell you the truth, I had very little enthusiasm for dining out again. Simple meals at home three times a day seven days a week wasn't just a new normal but also, for me, a new comfort.
Step into the mud
Life, Karnjana Karnjanatawe, Published on 28/05/2020
» The late morning Sun was almost unbearable. It was about 10.30am when I arrived at a water chestnut farm in Wang Yang District in Suphan Buri. It was my first one-day trip after the lockdown measures were eased last week.
A bargain in anyone's book
Life, Vanniya Sriangura, Published on 17/04/2020
» They say hard times always reveal true distinction. It's the case here with Chan & Yupa Tearoom, a lovely-looking bistro I often drove past and unfairly overlooked as a visit-worthy dining destination.
A dish called Wander
Special Publications, Published on 10/01/2020
» Wander hits the proverbial spot so unerringly that it makes you wonder what we ate and drank before it arrived on the scene. After all, it's only five months into its residency in a large front space of a low-rise building on Soi Pan (Wat Kaek Road, temple side).
Preservation celebration
B Magazine, Published on 27/10/2019
» In the past, when people caught or bought so much fish or meat that they weren't able to eat it all, they had various techniques to preserve it so it could be stored for long periods of time. They did not let any meat spoil because it involved so much hard work and so many resources to acquire it. And of course, in those days, refrigeration was not an option.