Showing 1 - 10 of 25
Indulge in festive delights
Guru, Nianne-Lynn Hendricks, Published on 19/12/2023
» As the holiday season is a week away, local restaurants are gearing up to treat diners to exquisite culinary experiences with special festive menus. Guru By Bangkok Post offers a roundup of the menus around town.
Jim Thomspon launches rebooted restaurant and spy-themed bar
Guru, Pornchai Sereemongkonpol, Published on 05/09/2023
» Living up to its "Beyond Silk" tagline, Jim Thompson has evolved into a global lifestyle brand.
Stay In, Stay Safe
Guru, Pornchai Sereemongkonpol, Published on 30/04/2021
» Everyone would agree that staying in is the best policy at the moment given that the current surge of Miss Rona in Thailand is most severe, yet. In good conscience, we don't want to encourage you to go out. But fret not, as Guru has once again saved the day with ideas to help spruce up another bout of self-isolation during this quasi-lockdown.
Authentic E-ssan dishes with top quality ingredients await to spice up your day
Published on 29/01/2020
» at Bangkok Marriott Marquis Queen’s Park
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).
The crunchy cure
B Magazine, Published on 15/12/2019
» When not feeling well, you may be advised to eat a lot of vegetables to overcome your sickness. Such advice is indeed sensible because a number of illnesses are caused by unhealthy diet, eg too much fatty meat, deep-fried foods and carbohydrates. Fresh vegetables are rich with vitamins, protein, minerals and fibre. They are cholesterol-free, fat-free and unsalted.
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.
An acquired taste
B Magazine, Suthon Sukphisit, Published on 09/06/2019
» Pla ra (fermented fish) is a big part of Thai cuisine. Thais, like Mon, Cambodians and Vietnamese, have a long tradition of eating fermented fish. In Isan, people traditionally make their own pla ra. And when children there are old enough to eat solid food, the first thing their parents usually feed them is freshly-steamed glutinous rice dipped in pla ra.
The dark side of white salt
News, Penchan Charoensuthipan, Published on 29/04/2019
» TV host and actress Deejai Dedede recalled her "happy" childhood when her grandma allowed her to eat as many snacks as she wanted.
The enduring symbol of Thai cuisine
B Magazine, Suthon Sukphisit, Published on 24/03/2019
» Mortars are indispensable in the Thai kitchen. There are different kinds of mortars and each is unique to its locality and food and signifies eating habits of the locals.