Showing 1 - 7 of 7
Old places new menus
Guru, Nianne-Lynn Hendricks, Published on 28/10/2025
» Bored of eating the same thing twice? Fear no more, here's a list of restaurants and bars that have shuffled things up to make sure you're never bored or short of choices while dining out.
New taste tinglers for your palate
Guru, Nianne-Lynn Hendricks, Published on 27/10/2025
» Bangkok is a city that never sleeps, at least in the food and beverage department. Blink and you’ll miss another new restaurant opening or a drink launch. Guru By Bangkok Post is making sure that even if you blink, you don’t miss out on the new taste tinglers that are worth mentioning, in Bangkok and beyond.
New releases for your streaming pleasure: Sept 3-9
Guru, Nianne-Lynn Hendricks, Published on 03/09/2025
» Looking for a title to binge-watch this weekend? Here's our pick!
New taste tinglers for your palate
Guru, Nianne-Lynn Hendricks, Published on 08/07/2024
» Bangkok is a city that never sleeps, at least in the food and beverage department. Blink and you’ll miss another new restaurant opening or a drink launch. Guru By Bangkok Post is making sure that even if you blink, you don’t miss out on the new taste tinglers that are worth mentioning.
Exquisite tastes of Khao Yai
Guru, Nianne-Lynn Hendricks, Published on 19/06/2024
» The monsoons are the perfect season to get away to lusher, greener climates. And if you don’t want to go far, Khao Yai makes a good destination for a couple of days.
Paddock to plate
Guru, Nianne-Lynn Hendricks, Published on 24/06/2022
» It is not often that a single ingredient is the star on all plates at a chef's table. However, this is the premise of "A Tavola With Chef Andrea Accordi", executive chef of the Four Seasons Hotel Bangkok at Chao Phraya River, which is exclusively available to 10 diners.
The alchemist of spices
Life, Nianne-Lynn Hendricks, Published on 04/01/2019
» The first foreign chef in Vietnam after the war, Didier Corlou has always aimed at promoting the cuisine of Vietnam. "I have travelled the world and worked in North Africa, Comoros, Bora Bora, Malaysia -- anywhere I found interesting. I like to work with people," says the veteran French chef.