Showing 21 - 30 of 79
Senses anew
Guru, Jarupat Buranastidporn, Published on 09/09/2016
» The Setting: How fortunate it is, that we live in a city where Italian restaurants are in abundance and how lucky that we live in a time where diners have come to accept and appreciate the differences in style of Italian cuisine. Be it for regionality, seasonality, celebrity status or just the mere fact that not every Italian restaurant needs to serve a margherita pizza. On firm grounds, these institutions stand. No longer are they trying to please the crowd with familiarity, and instead, choose to welcome the few who seek a dining experience like no other.
Not your usual lunch ladies
Guru, Jarupat Buranastidporn, Published on 02/09/2016
» Anyone who has ever worked or is currently working in the F&B and hospitality industry knows that the word "easy" is not a part of the job description. And anyone who says otherwise, is probably not doing it right. From dealing with difficult customers and unreliable suppliers to spending long hours on your feet in the kitchen working under tremendous pressure, there are a myriad of reasons that make working in F&B sound far from a dream job to most. But there are those few out there who welcome these challenges and manage to do it with a smile still intact.
Iron whisk
Guru, Jarupat Buranastidporn, Published on 12/08/2016
» THE SETTING: The Iron Chef brand is not without its loyal followers. From the TV show alone, countless restaurants have drawn in plenty of clientele from the mere fact that one of the starring chefs has either helped design the menu, happens to be one of the many partners or -- in the rare cases -- actually mans the kitchen.
Knock-out cocktails
Guru, Jarupat Buranastidporn, Published on 29/07/2016
» There's something about a cocktail. Whether it's the instagrammability of how they're presented or the vigour of hipster-looking bartenders using Boston shakers like jackhammers to make them -- whatever it is, they're rather easy to love.
Breaking tradition
Guru, Jarupat Buranastidporn, Published on 15/07/2016
» Just when you think the golden soi has had enough of Japanese eateries -- who are we kidding, Thong Lor will never get over its obsession with sushi. Be it the traditional omakase-style or the fusion places where the chefs try to stuff as many artery-clogging ingredients as possible into a roll. Oh yeah, goose liver, fatty wagyu beef, caviar -- they're not trying to kill you or anything. One thing is for certain; if you've got raw fish and wasabi, Bangkokians will eventually find their way to you.
Truth tags
Guru, Jarupat Buranastidporn, Published on 24/06/2016
» Bangkok isn’t perfect. It’s ridden with countless flaws and things that don’t actually make any sense. Like the building of more condominiums when there’s no demand for them or constructing a flyover bridge with a concrete pole right in the middle of it. Heck, half the city is probably one giant health and safety hazard waiting to collapse to make the front page news. But hey, it’s home.
Au Naturale
Guru, Jarupat Buranastidporn, Published on 17/06/2016
» First of all, hats off to anyone in the F&B business attempting to do something vaguely new; us Bangkokians aren't a breed so easily persuaded to cross uncharted waters. So stubborn and set in our own ways, for a long time we actually thought the only "real" pizzas were those flat and crispy, and that the only types of cheese we favoured were those that tasted like melted plastic.
To health and delicious possibilities
Guru, Jarupat Buranastidporn, Published on 03/06/2016
» Gin was what came to mind when I first heard of Tonic. And as ironic as it sounds, I was rather glad to find healthy food on the menu instead of some strange infused-beverage crafted by a good looking bearded hipster. And 11am seems a bit early to start drinking on the job, even for me.
Not working (out) for tips
Guru, Jarupat Buranastidporn, Published on 06/05/2016
» The prospect of introducing Bangkokians to pole dancing as the new exercise fad that's equipped with many health benefits seems like an uphill battle when we live in a city that's for years been trying to shed off its sordid stigma as the go-to place for adult-entertainment.
Comfort makes a comeback
Guru, Jarupat Buranastidporn, Published on 22/04/2016
» In an era where the hype and focus on food lies in the firsts, the revolutionaries, the break-throughs, the rankings and the 3-month waiting lists, there is a certain amount of comfort and relief when we hear about a beloved, classic restaurant making a comeback.