Showing 1 - 10 of 53
What is the secret to culinary success?
Suthon Sukphisit, Published on 07/07/2019
» Have you ever wondered why there are so many restaurants and food shops in Thailand? How do they create their dishes? How many different types of restaurants are there? Are all of them successful? How do the successful manage to maintain their popularity?
The non-national national dish
B Magazine, Suthon Sukphisit, Published on 26/05/2019
» Chinese food served in Thailand can be divided by Chinese language groups. The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods.
'Tis the seasoning
B Magazine, Suthon Sukphisit, Published on 30/12/2018
» Most people who like to cook will also like to have their kitchen spacious, well-lit, airy and filled with all necessary utensils, a big fridge and a big cupboard for all those seasonings.
Local wisdom
B Magazine, Suthon Sukphisit, Published on 23/12/2018
» Let's have a look at some regional food that is representative of different regions. Nasi dagang is a speciality in the three southernmost provinces of Pattani, Narathiwat and Yala. It consists of rice cooked in coconut milk, with salt, sugar, cumin, fenugreek, ginger and shallots. This type of rice is suitable for fish curry and chicken curry. In the past, it was typically reserved for important occasions, but now it's considered part of the regular cuisine.
Faraway foraging
B Magazine, Suthon Sukphisit, Published on 18/11/2018
» When you go to Ang Thong province, you have to try the phadช Thai at Wat Khong Khoong. Or the grilled snakehead fish at the Chao Plook junction. If you go to Ratchaburi, you have to try all kinds of dishes at Fah Sai restaurant, neua tom (boiled beef) at Baan Singh. If you go to the Pran Buri river mouth in Prachuap Khiri Khan, then the seafood at Udom Pochanakarn is a must. To try the seafood at Klong Khon in Samut Songkhram, you must do so at Gaysorn restaurant. Going for seafood at Bang Taboon in Baan Laem, Phetchaburi, you have to do so at Lare Lay and Rub Lom restaurants.
A Noodle's Tale
B Magazine, Suthon Sukphisit, Published on 18/02/2018
» Noodle trends in Thailand come in waves; movements initiated by both sellers and customers. But the popularity of noodles won't go away any time soon. It's like reading a never-ending novel.
Little shops of honour
Brunch, Suthon Sukphisit, Published on 21/01/2018
» While I have written many times about fresh markets in various regions, it should not be forgotten that the humble grocery store can also play an invaluable role in home cooking.
Green Giants
B Magazine, Suthon Sukphisit, Published on 22/10/2017
» Vegetables are the healthiest natural food you can find. Cornucopia might look obsessed with the greens because we don't seem to get enough of talking about their variety, from the backyard garden vegetables to herbs and organics. Some Asian vegetables might be popular in the US and Europe once introduced in the Asian kitchen abroad.
The South's bypassed beauties
B Magazine, Suthon Sukphisit, Published on 18/06/2017
» The South of Thailand is full of intrigue and mystique for explorers. Despite its reputation for being rain-soaked, the region can be enjoyed across all seasons.
A recipe for harmony on the streets of Bangkok
B Magazine, Suthon Sukphisit, Published on 28/05/2017
» When the Bangkok Metropolitan Administration (BMA) announced its decision to clear vendors from the city's streets, they didn't present a clear-cut plan for the procedure. Many wondered where the vendors would be moved to. Others asked if sellers would quit their livelihoods altogether and find a different job once and for all.