Showing 21 - 30 of 53
Bird is the word
B Magazine, Suthon Sukphisit, Published on 08/11/2015
» I probably sound like I’m bragging or exaggerating when I say Thailand is home to the greatest variety of grilled chicken in the world. Be that as it may, there are reasons why chicken cooked this way has been such an important part of Thai cooking and over the centuries spawned countless variants.
On the origin of dishes
B Magazine, Suthon Sukphisit, Published on 04/10/2015
» You have to sympathise with the confusion a foreigner may feel when encountering Thai food on its native turf, especially in Bangkok. The visitor may have conflicting feelings; thinking that he knows something about what he sees, but also suspecting that he doesn’t. For instance, if the tourist comes across a southern curry and rice shop he will recognise it easily enough because every southern curry shop has a sign saying that it is a southern food shop, and often mentions the province the owners come from. Even if the sign is written in Thai and the visitor can’t read it, someone nearby might explain.
Turning back the kitchen clock
B Magazine, Suthon Sukphisit, Published on 20/09/2015
» People who like to cook tend to find their interest in food extending to other aspects of cuisine, too. They will seek out local dishes not familiar at home, for example, and will sample dishes that they already know well to experience differences in flavour and make comparisons.
Mixing things up
B Magazine, Suthon Sukphisit, Published on 23/08/2015
» In today’s column I’d like to visit an exceptional restaurant serving Chinese-Thai food. It is located in an ordinary-looking shophouse with the cooking area out in front. Customers are seated in an air-conditioned room, where they are presented with a menu with a long list of dishes. Those who know it will recall it used to be located behind the sports arena at Pathumwan but has now moved to Lat Ya Road in Thon Buri.
Getting down to brass tacks
B Magazine, Suthon Sukphisit, Published on 12/04/2015
» Look back at the metal kitchen tools and utensils that people used to use daily in Thailand before modern replacements came onto the scene, and you’ll get a glimpse of the lifestyle of which they were such an important part. But you will also notice that some of them have survived into the present, with very little change.
Watching the chef at work
B Magazine, Suthon Sukphisit, Published on 07/12/2014
» Here in Bangkok there is a small restaurant — there is just one long table with seating for 12 — where the prices are well into the high-end range. There are just enough seats to accommodate an executive group. The layout is unusual, with a spacious kitchen in the same space as the dining area, so customers can view a cooking system that is orderly, clean and modern. The decor and lighting are attractively contemporary.
Local dishes make a big impression
B Magazine, Suthon Sukphisit, Published on 21/09/2014
» Sometimes instinct springs into action at mealtimes. One quick example is the way a button is pushed to make us automatically start scanning for seafood when driving through Hua Hin, Chon Buri or Rayong. When we see the forests and mountains in Kanchanaburi or Uthai Thani we’re on the lookout for ahan pa (dishes made from wild game), Pak Chong and Khao Yai mean steak, Kang Krachan in Phetchaburi elicits a hankering for grilled fish encrusted with salt, and a visit to Ayutthaya calls for pla nuea awn deep-fried with pepper and garlic or river prawns.
All fished out
B Magazine, Suthon Sukphisit, Published on 31/08/2014
» In Thailand, pla jaramed (pomfret), a saltwater fish, and pla nuea awn (sheatfish), which lives in freshwater, are the reigning queens of the fish market. They grab the eye of anyone scanning a fishmonger's stand, and immediately set the imagination to work devising menus of dishes that would bring out the succulent best in them.
Tastes change with the times
B Magazine, Suthon Sukphisit, Published on 20/07/2014
» Central Thai cuisine is full of old recipes that are total strangers to younger generations. It isn’t the fault of young people that they don’t know or don’t like these foods, because tastes change, and each period enjoys the dishes that are appropriate to it.
A fond foodie farewell
B Magazine, Suthon Sukphisit, Published on 01/06/2014
» Last week was Satun, this week we’re off to Trang, the final stage of my tour of the South. This province isn’t one of the top tourist destinations like Krabi, Phangnga or Phuket, but it is ideal for those who prefer a quiet spot with beautiful beaches without mobs of tourists swarming around, a place where they can spend time looking at interesting local attractions and finding good things to eat.