Showing 1 - 10 of 11
CRAFT's Eleven Wings of November: A Flavour Revolution!
Published on 17/11/2023
» CRAFT unveils a new and daring Eleven Wings of November, a lineup of eleven chicken wing flavours crafted by 11 Kimpton Maa-Lai Bangkok’s talented chefs. Each culinary master puts their own spin on the crowd-favourite appetiser, the chicken wings. These finger-licking good culinary creations will be available exclusively from 11 November until 11 December 2023, at THB 310 per set, inclusive of 9 wings and a choice of French fries or curly fries.
Shake Shack opens its Thai flagship restaurant on March 30 at 10.30am
Guru, Nianne-Lynn Hendricks, Published on 27/03/2023
» Shake Shack has come a full circle from when it first opened in Madison Square Park in 2001 to the first Thai flagship restaurant in CentralWorld.
Pad KaPOW!
Guru, Kankanok Wichiantanon, Published on 06/12/2019
» Say pad kaprao and one is filled with warm, nostalgic thoughts. Although pad kaprao is a simple dish, there is more to it than what is typically found at street food stalls. These days, there are many eateries shining a spotlight on this national treasure and transforming it with every imaginable ingredient you can think of. Here's where to find them.
Chilli's complicated history
B Magazine, Suthon Sukphisit, Published on 05/05/2019
» Thai food without chilli is not Thai food. Despite its significance in Thai cuisine, there are many questions that remain unanswered about chilli. How did chilli first arrive in Thailand? What kind of chilli was it? How many chilli species do we have now? Which one is most popular? Do Thai people consume the highest amount of chilli in the world? These are questions many people want to explore.
The perpetual protein
B Magazine, Suthon Sukphisit, Published on 10/02/2019
» Thais are experts when it comes to eating fish. This has to do with people's lifestyle since the old days, as their lives have always intertwined with rivers and canals. A variety of fish is easy to find. People don't even have to buy them because they can catch fish themselves. From experience, people soon learn distinctive qualities about each fish and what sort of food should be made from it, including how to season it and what kind of vegetables would go with it. Another mindset is to not let the fish go to waste. If a lot of fish are caught, they can be preserved to eat later.
If memory serves
B Magazine, Suthon Sukphisit, Published on 14/05/2017
» Something strange happens to people who have been around for some time and adopted a certain taste for the past. At times, it could be so bad that may make them either nostalgic or fussy -- maybe both at the same time. They can get depressed thinking about the fact that nowadays Thai food doesn't taste the same as it used to. Those bygone dishes may look the same, perhaps slightly different, but they simply don't taste the same. Such a disappointment is hard to swallow.
Dining for a cause
Life, Vanniya Sriangura, Published on 13/11/2015
» Denoting a victorious continuity of generosity, the 8th Bangkok Post Charity Wine Dinner culminated with more than 300,000 baht raised to support the education of underprivileged youth.
Delicious courses for good causes
Life, Vanniya Sriangura, Published on 09/10/2015
» Romantic, philanthropic and groundbreaking -- the Bangkok Post Foundation, together with JW Marriott Hotel Bangkok, promises to yet again be the talk of the town with its eighth edition of the annual charity wine dinner that this year introduces the city's dining scene to glorious British beef. Yes, you read that right, British beef.
Prancing courses
Life, Noel Maclean, Published on 05/12/2013
» Remember how every late autumn, chiming with the annual influx to Silom of scads of barn swallows migrated from Mongolia, how a little piece of Trevi would suddenly appear on a terrace in a riverside corner of a certain grand old dame formerly known as The Oriental?