Showing 71 - 79 of 79
Don't roll by Ratchaburi
B Magazine, Suthon Sukphisit, Published on 11/11/2012
» Ratchaburi is a province that people pass through on their way to Cha-am or Hua Hin. When they take Phetkasem Road from Nakhon Pathom, they tend to just drive on without stopping there. Even those who go to Suan Phung district in Rachaburi province itself, with its valley setting, hotels and resorts, generally skip Muang district. The province and its capital city are also on the route to Kanchanaburi, although few travellers will bother to stop there. But those who do take the time to get acquainted with Ratchaburi will find that it has great charm, with a long list of interesting things to experience.
Sheatfish: Hail the river queen
B Magazine, Suthon Sukphisit, Published on 04/11/2012
» The sheatfish (pla nuea awn in Thai) is the queen of the river fish in Thailand. It is a great favourite among those who love freshwater fish, especially when eaten in the breezy atmosphere of a riverside restaurant.
For top Thai cuisine, use your noodle
B Magazine, Suthon Sukphisit, Published on 28/10/2012
» There may be more kui tio, noodle dishes, in Thailand than anywhere else. Even a partial list covers a number of noodle dishes. There's kui tio moo (rice noodles with pork), kui tio nuea (rice noodles with beef), kui tio luk chin pla (rice noodles with balls of pounded fish meat) and ba mee moo daeng (wheat noodles with Chinese red pork) or kui tio baeb Kwangtoong (Cantonese-style rice noodles). Also popular are yen ta fo (a rice noodle dish with a red sauce), kui tio Kae (Khae Chinese-style rice noodles) and kui tio Hailam (Hainanese-style rice noodles). And of course we have the standby, kui tio ped (rice noodles with duck meat), kui tio khaek (a curried rice noodle dish), khao soi (a curried wheat noodle dish), kui tio nuea liang (a beef noodle dish from Chanthaburi Province), kui tio kai mara (rice noodles with chicken and bitter melon), kui tio kai cheek baeb Ayutthaya (Ayutthaya-style rice noodles with chicken meat broken into pieces by hand). Also popular here are the Vietnamese chicken or beef rice noodles called pho. And then there are the new ones that keep appearing.
The pleasures of phetchaburi
B Magazine, Suthon Sukphisit, Published on 15/07/2012
» For most people, the mention of Thailand's Central Region brings to mind the provinces of Ayutthaya, Ang Thong, Suphan Buri and Nakhon Sawan, all of which are relatively close to Bangkok and linked to the capital by shared history and geographical features. Phetchaburi province on the sea is often left out when talking about the Central Region, but a look at the map shows it clearly belongs.
A bottom feeder that remains tops among Thai diners
B Magazine, Suthon Sukphisit, Published on 20/05/2012
» Thailand is home to a huge variety of both freshwater and saltwater fish, and Thais have definite preferences as to which fish is best in which dish. Sometimes circumstances dictate a substitution, but Thai cooks are never as satisfied as they would be with the type the recipe calls for.
Culture served up daily at-markets
B Magazine, Suthon Sukphisit, Published on 15/04/2012
» In Thailand, markets offer far more than just food and household items. Anyone intrigued by the country's language and culture, society and environment will find a lot to interest them in a market, as well as things that give insight into Thailand's economy, creative ingenuity, handicrafts and regional cuisines. In a way, a Thai fresh market can be seen as a rich, living reference library on all things Thai.
'Thailand's soup' That still stirs up the tastebuds
B Magazine, Suthon Sukphisit, Published on 25/03/2012
» One Thai soup that has gained worldwide popularity is tom yum gung because of its delectable combination of flavours and aromas. There is the fragrance of herbs, fresh lemongrass, kaffir lime leaves and galangal, the sour tang of lime juice, saltiness from nam pla, the spicy heat of chillies and the taste and texture of fresh shrimp. But just as interesting as the list of ingredients that go into the soup is the surprising simplicity of preparing it. A first-class tom yum can be cooked in five minutes.
Reviving the ravaged river prawn
B Magazine, Suthon Sukphisit, Published on 11/03/2012
» Fully 90% of the big prawns featured on seafood menus are raised on farms in the Suphan Buri-Ayutthaya-Ang Thong area. These farms are prolific enough to supply markets throughout Bangkok and the nearby provinces as well as a long list of restaurants that order them directly.
Restaurants Devasted by Deluge
B Magazine, Suthon Sukphisit, Published on 22/01/2012
» Nature seems to have been on the attack in Thailand recently with frequent heavy rains, mudslides burying houses and fields near mountains, powerful storms causing waves that batter coastal communities and, of course, floodwaters from the North inundating central Thailand.