Showing 411 - 420 of 422
Luxury with a difference
Life, Published on 09/07/2012
» Somchai Ratanaopath and his father, Mitr, considered it of much more significance than any other award they have received when one of their hotels was lauded by the Ministry of Social Development and Human Security, and this has also brought in more guests and positive media exposure for the hotel.
South tantalises Bangkok tastebuds
B Magazine, Suthon Sukphisit, Published on 01/07/2012
» These days southern Thai food is very popular in Bangkok, but it took quite a long time for people here to cultivate a taste for it. Thirty years ago, Bangkokians thought it extremely hot and strong-smelling. For example, fiery kaeng tai pla, made with fermented fish innards, certainly justified that impression with its potent chilli component and powerful fishy smell. Gung pad kapi sai sataw (shrimp stir-fried with sataw beans, kapi, onions and chillies) also came on strong with the combined smell of the sataw beans and the kapi.
A Bullish market
Guru, Pornchai Sereemongkonpol, Published on 01/06/2012
» Opening a Japanese restaurant these days is about as safe as grabbing the horns of an untamed bull and trying to get on its back. Despite the sheer number of Nihon-esque eateries there are now in town, hotel firm Baiyoke has taken up the challenge by importing Gyu-Kaku, a yakiniku franchise of around 700 branches all over the world. And it seems its grip on the yakiniku sector of Bangkok is pretty tight since it has opened two branches in two prime locations - Thaniya and now Thong Lor - within the period of only five months.
Okura's pride and joy
Life, Vanniya Sriangura, Published on 01/06/2012
» Opening its doors in the City of Angels a few weeks back, Yamazato restaurant is the pride and joy of the legendary half-century-old Hotel Okura brand, the only Japanese hotel chain in Thailand.
Pairing wine and food for a grand evening
Life, David Swartzentruber, Published on 01/06/2012
» Selecting wines that enhance the flavours of a sumptuous dinner such as the 2012 Bangkok Chefs Charity Gala Dinner & Auction is a formidable task.
From finance to fine dining
Life, Vanniya Sriangura, Published on 21/05/2012
» With more than 30 years working in the financial service industry at large banking corporations worldwide, Alan Kam, now the principal of Libertas Company Limited, is no ordinary financial expert with a busy schedule dominated only by numbers.
Favours from land and sea
Life, Pamela Tan, Published on 27/04/2012
» Joe Prasobsook Thawilvejjakul, president of the Confrerie de la Chaine des Rotisseurs, presided over this year's annual gala dinner for 80 members and distinguished guests at The Residence of the Grand Hyatt Erawan Hotel. The elegantly presented feast also gave him an opportunity to welcome new members to the Chaine and honour individuals who have made outstanding contributions to this international association which celebrates the art of fine cuisine.
Chow down on chanthaburi's famous noodles
B Magazine, Suthon Sukphisit, Published on 05/02/2012
» You don't have to be in Bangkok to enjoy good kui tio _ noodle dishes. There are many local recipes for them in other provinces, each with its own individual character and delicious in its own way. For example, one Thai noodle dish served in Phitsanulok, Sukhothai, Kamphaeng Phet and Tak provinces is made with either ba mee (wheat noodles) or sen lek (fine rice noodles) with orange-tinted boiled pork, minced pork and boiled pork skin with added long beans, dried shrimp, toasted peanuts, dried chillies, and pak chee farang (sawtooth coriander).
The Food Fights Back
Life, Vanniya Sriangura, Published on 03/02/2012
» Over the past several years, the Japanese food craze has proliferated around the world. Nippon restaurants are mushrooming in large cities worldwide, while much of the Japanese culinary lexicon is comfortably entering the world's dictionaries.
Culinary trail leads to cultural awareness
B Magazine, Sanitsuda Ekachai, Published on 29/01/2012
» You don't know Thai food if you think it's just green curry and tom yum gung spicy shrimp soup, and you won't ever know it if you eat only in Bangkok restaurants, no matter how fancy and how varied their menus. For food is culture and Thai cuisine is a living art. It is also a sacred offering because each dish manifests gratitude to Mother Nature for what she has endowed local environments.