Showing 41 - 50 of 54
Back to roots
Guru, Nianne-Lynn Hendricks, Published on 14/12/2018
» Winter is coming and winter menus have arrived. Haoma recently introduced its 13-course Nature menu (B2,590) and a nine-course Nature menu (B1,990), which also features on the 13-course menu.
Lionising Singapore
Life, Nianne-Lynn Hendricks, Published on 02/11/2018
» 'New Sin", chef Han Li Guang explains, is the expression he uses to refer to the way he pushes the boundaries of Singaporean cuisine.
The new black gold
Guru, Nianne-Lynn Hendricks, Published on 24/08/2018
» Canadian Blake Dinkin is the creator and owner of the world's rarest and most expensive coffee, refined naturally by elephants — Black Ivory Coffee. Partnering with Ban Taklang in Surin and the Golden Triangle Asian Elephant Foundation, Dinkin produces "elephant dung coffee". However, production of Black Ivory Coffee provides valuable income for elephant care-giving families, as well as students who are taught how to wash and dry the coffee. The mission of Black Ivory Coffee is to take a negative situation, namely human-elephant conflict and turn it into a positive one by creating a luxury product that helps not hurts elephants, as Dinkin tells Guru.
Warm, welcoming, rustic
Guru, Nianne-Lynn Hendricks, Published on 24/08/2018
» Mallard, a newish Mediterranean eatery is nestled half-way in the popular food soi that is Sukhumvit 49, attached to the Adelphi Forty-Nine Hotel. Named after the dabbling duck known for its adaptability, the restaurant's philosophy is "what we cook is who we are", with a focus on wild and exotic meats. The interior looks like a country farmhouse, with a patio and terrace seating, complete with potted plants, outdoor fans (to keep the hot summer days cool), animal trophies, antler chandeliers and wood and leather furniture. Warm lighting completes the look, which includes a bar in the centre of the restaurant. A very macho restaurant.
Nothing bitter about this man
Guru, Nianne-Lynn Hendricks, Published on 06/07/2018
» Bitterman, on Sala Daeng Soi 1, is a 40-year-old house complete with an atrium, full of plants. The restaurant also has leather chairs and tables inside. But since sitting outside in Bangkok is rare, the glass house is by far the most popular, especially during dinner and at weekends when brunch is served. It is also the best spot to be in the afternoon while the warm sun bathes you through the glass, which makes you forget you're in Bangkok for a wee bit. "Even though the concept of the restaurant is home cooking, I think it's a tad boring so I have changed the way we present the food. The best way to describe my menu is simple and sexy," laughs chef de la cuisine Enzo Dela Cruz.
Bollywood parties big into the small hours
Life, Nianne-Lynn Hendricks, Published on 29/06/2018
» Monsoon season may have arrived in Bangkok, but on Sunday it rained Bollywood stars as the International Indian Film Academy (IIFA) put on a spectacular melange of glitz and glamour at the Siam Niramit Theatre in Bangkok. The grandest celebration of Indian cinema, the 19th IIFA Awards returned to the City of Angels for the second time since their inception in 2000.
From seedling to bar
Guru, Nianne-Lynn Hendricks, Published on 22/06/2018
» MarkRin Chocolate was born out of the love for chocolate by Assoc Prof Dr Sanh and his wife Kanokked "Thip" La-Ongsri, who also created it as a long-term research project in Chiang Mai. Sanh found that the agricultural geography of Thailand qualified for planting cacao trees. The first cacao plant in Chiang Mai, Sanh crossed two cacao varieties and created his own hybrid called "I.M.1". He and Thip formed MarkRin Farms, to support and form a cooperative, so cacao farmers have a stable occupation since cacao is a monocrop and intercrop. Sanh and Thip also studied and researched cocoa beans fermentation together to develop chocolate from premium quality dried beans.
Swede's in season
Life, Nianne-Lynn Hendricks, Published on 01/06/2018
» Fäviken Magasinet is often described as the world's most isolated two Michelin-starred restaurant and chef Magnus Nilsson tends to agree. "One should go once, maybe twice and it should enrich the rest of your year as a very unique experience."
The 5th wave of coffee
Guru, Nianne-Lynn Hendricks, Published on 13/04/2018
» Lee Ayu Chuepa is the Thai co-founder of Akha Ama Coffee and proprietor of the Akha Ama Cafés in Chiang Mai. Born to the Akha hilltribe, Lee was working with an NGO in Chiang Mai when he decided to turn his village's then unprofitable coffee plantations into a world class product. Converting to organics and refining quality control, within a year, Akha Ama coffee was selected for the World Cup Coffee Tasters. Lee was awarded the Thailand Smart Farmer Award in 2016. Guru spoke to him at last month's {Re} Food Forum.
Food waste engineers
Guru, Nianne-Lynn Hendricks, Published on 30/03/2018
» Benjamin Lephilibert is the founder of LightBlue Environmental Consulting, a Bangkok based firm aiming at maximising the profitability of hotels and government agencies while minimising social and environmental footprints. A pioneer for food waste prevention, Lephilibert contributed to the design of The Pledge On Food Waste. In Thailand, he works with Club Med, Accor, Hilton and Sampran hotel groups, to name a few. Guru had a chat with him at last week's {Re} Food Forum.