Showing 1 - 8 of 8
New beds to lie in before the year-end
Guru, Nianne-Lynn Hendricks, Published on 26/11/2025
» It is time to rest our weary bones after a hectic 2025. To prepare for the year to come, Guru By Bangkok Post has compiled a list of a few of the new beds you can lie in before the year ends.
Guru's Weekly Buzz: April 19-25
Guru, Nianne-Lynn Hendricks, Published on 19/04/2024
» Guru By Bangkok Post's pick of the most exciting products, activities, food and travel to indulge in.
Flying towards a greener future
Guru, Nianne-Lynn Hendricks, Published on 16/11/2023
» Being sustainable is difficult and more-so for an airline. Though it hasn’t stopped Bangkok Airways, an airline that is striving to becoming carbon-neutral.
Into the mind of chef Riley Sanders
Guru, Nianne-Lynn Hendricks, Published on 03/08/2023
» Abstract cuisine using local ingredients on bespoke ceramics is the name of the game at the Michelin-starred Canvas.
Exploring a culinary maze
Guru, Nianne-Lynn Hendricks, Published on 19/11/2021
» Maze Dining has finally launched its fine dining chef's table after having opened a year ago under the helm of Chef Phattanant "May" Thongthong, whose dream of opening a fine dining restaurant has come true.
Tradition meets Invention
Guru, Nianne-Lynn Hendricks, Published on 29/01/2021
» There cannot be a better year to reinvent oneself than 2021 and Shun By Yanagiya has been "relaunched" with a new menu and a new direction.
Asia's best in your home
Life, Nianne-Lynn Hendricks, Published on 26/03/2020
» Making its debut on the list of Asia's 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, is Charoen Krung favourite, 80/20 at No.47. The eighth edition of the awards was announced virtually yesterday.
From the fire
Life, Nianne-Lynn Hendricks, Published on 06/12/2019
» 'I first ate at Yanagiya in Nagoya five years ago, and what struck me was how something so simple can be so delicious," says co-owner Nicholas Lam. Lam and business partner Ben Na Nakhon have always wanted to bring Yanagiya to Bangkok, but were unsure if the market was ready for it, "but we wanted to give it a shot", says Lam.