Showing 111 - 120 of 127
Bold Italics
Guru, Adam Kohut, Published on 24/07/2015
» Italics's Soi Ruam Rudi location is one of tough competition. With neighbours like Cafe Tartine and Hyde and Seek, this four-month-old eatery must do all it can to live up to its "innovative Italian" subtitle to stay relevant.
Western flair meets Eastern flavour
Life, Vanniya Sriangura, Published on 05/06/2015
» Ceret is one of Bangkok's much-talked-about eateries at the moment. Part of it might be because of the pretentiously-named "comphisticated", East-meets-West cuisine it markets. The rest, I'm sure, lies in the visual attractions at the five-week-old restaurant.
Dine like Gatsby
Life, Vanniya Sriangura, Published on 20/03/2015
» First opened a month ago, Babette's steak house adds another American vibe to the design-orientated Hotel Muse, which houses Bangkok's well-loved Speakeasy Rooftop Bar and Blind Pig Cigar Lounge.
Guangdong delicacies
Life, Vanniya Sriangura, Published on 20/02/2015
» It's long been known among Chinese food connoisseurs in Bangkok that Grand Palace, a low-profile Chinese restaurant tucked away in a nondescript office building on Mahesak Road, is the place for authentic Guangdong cuisine.
Good food is only half the battle
B Magazine, Published on 28/12/2014
» The technique of managing a restaurant is usually taught at schools that offer courses in hotel and restaurant management. It is a standard curriculum taught internationally.
Top restaurants of the year
Life, Vanniya Sriangura, Published on 26/12/2014
» From more than 100 eateries reviewed by Life over the past 12 months, here's our leading 10 from 2014
By way of the Bay
Life, Vanniya Sriangura, Published on 07/11/2014
» The name sounded too generic (o-cha, which means "delicious" in Thai, is one of the most common restaurant names in the country). The cuisine didn't seem to offer anything beyond what Bangkok already has in droves. And the location, on the premises of a condominium, can easily be missed. But as soon as I entered the recently opened Osha Thai Restaurant & Bar, I felt that the city's gastronomic scene had just received an exciting new addition.
Simple sophistications
Guru, Richard Mcleish, Published on 05/09/2014
» Time to eat? After the big successes of Supanniga Eating Room, a follow-up venue was always going to attract a lot of interest. The policy is the same — "the best ingredients we can find from the places we like, cooked the way we like," says co-owner Tatchai Nakapan. While Thong Lor almost sells itself as a dining destination, the big new variable in play at EAT is the mall location, putting the traditional flavours in a challenging new context. It's positioned upstairs at Groove in an irregular-shaped room, which affords it good vantage of the open kitchen as well as natural light from above (something that's missing at other Groove venues). Its modest dimensions mean that much of the prep work (sauces, etc) is still done in Thong Lor, but the cooking is now on show — a luring new element. There's space enough for 40 diners inside, while another 15 can fit out the front where the mall makes more of an impact and the seats are less comfy. Plenty of worker bees from nearby offices were present on the early evening we visited, as well as important-looking Thais and curious tourists from nearby hotels.
Oui, oui Monsieur
Life, Vanniya Sriangura, Published on 05/09/2014
» In a tropical city where words like "bistro", "brasserie" and "boulangerie" are widely used to add French flair to Thai-owned dining joints (which are often decked out to mimic Parisian sidewalk cafes), diners don't seem to care whether the establishment has anything else to offer than authentic decor.
The good egg
Life, Peerawat Jariyasombat, Published on 23/07/2014
» In the remote village of Baan Huai Nam Yen, in Chiang Rai, many hill tribe farmers are doing their best to take care of their chickens. They have built coops far from the community and roads to ensure that their fowl live in peace. They feed the chicken with clean rice grains, beans and even insects. After meals, the chickens are allowed to roam freely around fruit plantations, grazing for food and stretching their legs before their next mealtime.