Showing 101 - 110 of 127
Cantonese Culinary Laboratory of Undersea Bio Diversity
Special Publications, Published on 19/02/2016
» Seafood comes in many shapes and sizes but what ends up on most plates is pretty standard. That's a pity because some of the less mainstream items are actually the tastiest.
Where the Congo meets the Med
Life, Vanniya Sriangura, Published on 19/02/2016
» ‘Healthy cuisine doesn’t have to look boring and to eat well doesn’t mean you need to give up on flavour. And it is important for us that our customers feel good about eating well,” said Laurent Macaluso, one of the two French proprietors of Kumi.
It's dim sum heaven!
Life, Vanniya Sriangura, Published on 05/02/2016
» Bangkok's love for ahan jeen -- banquet-style Chinese food -- was once very hard for other cuisines to surpass.
2015's most impressive dining discoveries
Life, Vanniya Sriangura, Published on 18/12/2015
» Life picks 10 restaurant favourites out of the top 100 we reviewed this year.
A tasteful home
Life, Vanniya Sriangura, Published on 20/11/2015
» My first visit to Baan Rub Rong, a four-year-old Thai restaurant on Sri Nakharin Road, turned out to be mind-boggling.
Man Fu Yuan – Rajpruek Club’s best kept Cantonese dining secret
Published on 02/10/2015
» Eating healthy is all the rage and while it can seem rather difficult to find delicious food that is both light and filling, Man Fu Yuan “Garden of Prosperity” Restaurant serving authentic Cantonese cuisine offers just that. Situated within the prestigious Rajpruek Club at North Park on Vibhavadi-Rangsit, Man Fu Yuan is famous for its handcrafted dim sum offerings, available for lunch and dinner with 25-30 impressive varieties. The dinner menu boasts some of the finest dishes served at the original branch located at the InterContinental Singapore.
A dim sum affair
Life, Vanniya Sriangura, Published on 11/09/2015
» Considering how many establishments offering Italian, Japanese, French and Korean cuisines have been taking over Bangkok's dining scene over the past several years, the launch of Zheng Dou seems a bold move against the tide.
Duck in for tasty treats
B Magazine, Suthon Sukphisit, Published on 16/08/2015
» Which is to be preferred, a hen’s egg or a duck egg? Few people would take a stand on this, even though hens’ eggs are cheaper. When making many different kinds and food, including most sweets that call for eggs, only the duck egg will do. It has qualities that the hen’s egg lacks, and justifies the extra cost.
Ocean threat from Hong Kong's taste for seafood
AFP, Published on 10/08/2015
» HONG KONG - A seafood lunch in Hong Kong is enjoyed by locals and visitors alike, but with threatened species on the menu and fishing practices that endanger marine life, campaigners want to change the city's appetite.
The spring awakening of Siamese food
Life, Vanniya Sriangura, Published on 24/07/2015
» Siam Spring is a passion-driven business extension of Praya Palazzo, the multi-award winning boutique hotel on the Chao Phraya River bank, bringing the hotel's highly-cherished culinary skills closer to downtown gastronomes.