FILTER RESULTS
FILTER RESULTS
close.svg
Search Result for “soi 3”

Showing 1 - 10 of 12

Image-Content

LIFE

Light festival to revive Bangkok's old town

Life, Published on 24/03/2022

» The "Awakening Bangkok 2021/2022" will bring back energy to the neighbourhoods of Charoen Krung, Talad Noi and also Soi Nana of Chinatown, from Friday to April 3 from 5-11pm.

Image-Content

LIFE

Hail the hawkers' haab

B Magazine, Published on 29/03/2020

» If you ever come across a hawker selling khanom jeen namya (rice noodles in fish and anchovy curry sauce) in a flea market upcountry, you will see diners sitting on small stools in front of the haab (the hawkers' containers loaded with food), with their left hand holding a plate and right hand holding a spoon.

Image-Content

LIFE

Stay home to save lives, order in to save restaurants

Guru, Published on 27/03/2020

» - Taste the recipes of chef Ian Kittichai (Pongtawat Chalerm-kittichai) from the kitchen of Issaya Siamese Club (<a href="fb.com/issayasiameseclub">fb.com/issayasiameseclub</a>) at home. The delivery menu is divided into several sections from starters to desserts to wines, and even includes set menus for up to 10 people. You know how chef Ian puts his own spin on things. Think krathong thong but with yellowfin tuna instead of minced pork. Or khao soi with osso buco instead of chicken leg. Call 062-750-9900 on any days of the week from 11.30am-10pm to order directly from the restaurant and enjoy 20% off the a la carte menu. Free delivery for addresses in Sathon, Bang Rak, Klong Toey, Pathumwan and Wattana. B100 delivery fee applies to addresses in other districts of Bangkok.

Image-Content

LIFE

Bizarre foods

Guru, Published on 13/12/2019

» Remember the nose-to-tail restaurant trend that took over the dining scene a few years ago? Newsflash, it ain't new. There have been restaurants all over the world, including Thailand, where nose-to-tail dishes have been the stars of the show for decades! Food enthusiast Luke Farrell and I embarked on a food journey to take you to places you may have or have not been, and may not even have heard of!

Image-Content

LIFE

Vegetarian food from all four regions

Life, Published on 26/09/2019

» SookSiam on the ground floor of Iconsiam will become a haven for those refraining from eating meat and other animal products during the upcoming vegetarian festival.

Image-Content

THAILAND

High-rises skirt law to spring up in narrow sois

News, Supoj Wancharoen, Published on 12/05/2019

» Due to unscrupulous state officials and greedy real estate developers exploiting legal loopholes, many high-rises manage to spring up in narrow sois in Bangkok, posing environmental problems and safety concerns.

Image-Content

THAILAND

Project Singapore gathers pace

News, Alan Dawson, Published on 23/04/2017

» Bangkok is a semi-province under the central regime, "governed" (literally) by a police general, Aswin Kwanmuang. He was working at City Hall when the general prime minister tapped him on the shoulder last October and dubbed him Baron of Bangkok, lord of all that the military regime doesn't want to bother with.

Image-Content

BUSINESS

BAC mixes in food processing, culinary services

Business, Boonsong Kositchotethana, Published on 25/11/2016

» Bangkok Air Catering Co (BAC) is boosting its portfolio with diversified ventures that will bring its cumulative capital outlay to date to some 2.8 billion baht.

Image-Content

LIFE

Retro grade

Life, Pattramon Sukprasert, Published on 09/12/2015

» Charoen Krung Road, Thailand's first road completed in 1864, was once a hub of prosperity, rich with money, culture and diversity. Now in 2015, the road that runs past the Old City, along the river all the way to Thanon Tok, has enjoyed an urban revival. Once home to expats, embassies, religious and ethnic communities and shophouses, the road and its many sois have now been enlivened by a younger vibe, from Maitri Chit Road near Yaowarat (Chinatown) to the galleries in mid-Charoen Krung.

Image-Content

LIFE

Flying the flag

Life, Arusa Pisuthipan, Published on 13/10/2015

» Going vegetarian, the old style