Showing 1 - 7 of 7
A culinary treasure
Life, Vanniya Sriangura, Published on 08/09/2023
» Nam pla, or fish sauce, is ubiquitous in Thai gastronomy.
Into the deep
Life, Vanniya Sriangura, Published on 17/05/2019
» Up until a few decades ago, pla thu (Thai short mackerel), which was overflowing in local seas, had been one of the main staples in Thai households. Back then, almost every Thai child -- whether in a poor or wealthy family -- grew up feeding on pla thu, not only because the fish was available abundantly but also for a comforting good taste that reflected the loving warmth of mum's kitchen.
Nothing but the best
Life, Vanniya Sriangura, Published on 27/01/2017
» Suan Bua has lately been one of the most frequent recommendations by me and fellow food journalists when it comes to good Thai food.
Getting away from it all, and bringing more back
Life, Vanniya Sriangura, Published on 08/01/2015
» The holiday travelling season is over. So I'm sure many of my fellow Thais have a fresh experience of fak sue khong, which loosely translates to "asking someone to buy something for you".
Running away from parental responsibility
Life, Vanniya Sriangura, Published on 15/07/2014
» Last month, a family from the country found out that they had inadvertently built up a huge bill by purchasing items in a smartphone game and thus owed a fortune to a telecommunications company. The story hit the news and caused a public outcry and from what I know, at least three similar incidents have since become public knowledge.
Invest in the rest
Life, Vanniya Sriangura, Published on 09/10/2012
» Over the past few years I've been very happy to know I have made one of the best financial decisions ever.
Grand Galleryof Global Gourmets
Life, Vanniya Sriangura, Published on 04/05/2012
» In the light of the two-day culinary session conducted by a medley of globally celebrated chefs during the recent World Gourmet Summit 2012, terms like "seasonal", "purity" and "sustainability" constantly resounded as if to signal the future of world gastronomy.