Showing 31 - 40 of 94
Artisan French cheese at Scarlett Wine Bar & Restaurant
Life, Published on 02/03/2018
» Until Tuesday, Scarlett Wine Bar & Restaurant at Pullman Hotel G is presenting a series of wine and cheese tasting sessions with acclaimed French fromage master, Gerard Poulard.
Cafe with a good cause
Guru, Pornchai Sereemongkonpol, Published on 29/12/2017
» It's not everyday that your meal comes with a healthy helping of social awareness. To my best knowledge, Dine In The Dark at Sheraton Grande Sukhumvit hires blind staff, while KFC employed deaf staff at three of their branches several years ago.
A LEGEND in your lunchtime
Holiday Time, Noel Maclean, Published on 28/12/2017
» Let’s be clear: Hamilton’s Steak House, the over 36-year-old stronghold of gourmet surf ‘n’ turf dining at the illustrious Dusit Thani Bangkok Hotel, is named after Hamilton King. His Eponymousness was United States Envoy Extraordinary and Minister Plenipotentiary to Thailand during King Chulalongkorn’s reign around the turn of the 20th century and after retiring from a long tour of duty during which he came to love the place, lived out the remainder of his days in Thailand.
Ripe for revelry
Holiday Time, Noel Maclean, Published on 14/12/2017
» ‘If a festival’s worth celebrating, it’s worth celebrating thoroughly,” could be the motto of Bangkok Marriott Marquis Queen’s Park’s buzzing, still relatively new communal kitchen’s upcoming Christmas and New Year programs of exquisite excess.
Centara Grand at CentralWorld takes festive season fine dining to rarefied new heights
Holiday Time, Christopher Lombardi, Special publications, Published on 13/12/2017
» For those accustomed to the finer things in life, Red Sky’s 2018 countdown feast offers a dazzling, uncompromisingly creative epicurean journey of the highest order.
The heat is on
Muse, Published on 02/12/2017
» Ginger and broccoli in pad see eiw, Thai basil and tamarind sauce in som tam, and peanut butter drenched in every stir-fry possible. If you've ever visited YouTube in search of how-tos on Thai cookery, it's a given you've done some head-scratching, if not outright offensive interpretations of beloved dishes.
Food as art
Muse, Parisa Pichitmarn, Published on 16/09/2017
» Ever had saccharine dreams of gumdrop covered walls and tables made out of chocolate? Such creations are not only limited to the pages of Roald Dahl's fiction, as we've come to witness with the works of one pastry chef from Singapore. She may not wear a top hat, but Janice Wong is very much the modern-day Willy Wonka whose chocolates and desserts can unlock the chambers of wonder and glee inside all of us. On the "little red dot" on the world map, she is practically dessert royalty, having opened 2am:dessertbar 10 years ago to serve the sort of mouth-watering confectioneries that are so beautifully-plated it is literally painful to stab your fork into it. Today, her fanciful sweets are not only limited to being served in boxes or plates, as they actually make up the environment visitors find themselves in.
Birds on a wire
Life, Vanniya Sriangura, Published on 21/07/2017
» After a long silence in Bangkok's gastronomic scene, French culinary authorities are making their names flourish again.
Better munching with insects
Life, Published on 11/07/2017
» In the face of impending food scarcity, edible insects are a newfangled protein alternative. Modern food science and technology allows culinary creativity for bug-eating beyond what one can imagine. From the creepy crawly that may not seem appetising, today we have chocolate-coated crickets, scorpion vodka, crispy silkworms and cricket snacks in myriad flavours ranging from seaweed to barbecue to cheese.
Mastering the culinary arts
Life, Kanokporn Chanasongkram, Published on 16/06/2017
» Chopping chillies, frying fish, simmering steak: all of this on television. The proliferation of cooking shows on Thai TV has left people mouthwatering and wondering if the art of cooking, always renowned in this country, will be taken to another level.