Showing 1 - 10 of 17
How 100kg chain smoker lost 40kg, fixed knee pain and became a fitness influencer
South China Morning Post, Published on 11/03/2026
» HONG KONG — From a childhood marked by loss to an abusive marriage that nearly claimed her life, Shyy Sachdev's journey has been anything but ordinary.
When a wedding planner, plans her own wedding
Anna Neatpisarnvanich, Published on 13/02/2026
» With Bangkok emerging as a destination wedding hub, many couples are choosing to celebrate traditions far from home. But executing a multi-day cultural wedding abroad requires more than decor and coordination.
Guru's Weekly Buzz: March 1-7
Guru, Guru writers, Published on 01/03/2024
» Guru By Bangkok Post's pick of the most exciting products, food and travel to indulge in.
Public House goes public next month, accepts booking now
Guru, Pornchai Sereemongkonpol, Published on 23/02/2023
» To say that Public House on busy Sukhumvit 31 is just another new hotel is selling it short. From the first impression I got, it aspires and is designed to create a sense of belonging amid this concert jungle and be an activity hub for visitors and locals alike.
Verso's hack attack returns
Life, Published on 27/12/2021
» After the hugely successful hackathon held in March, Verso International School is hosting the second edition open to all high school students aged 13 to 18 in Thailand, from Jan 21-23.
Are you HERE?
Guru, Nianne-Lynn Hendricks, Published on 03/12/2021
» Where? Here. The year-old casual dining restaurant by chef Garima Arora takes on a new head chef. Chef Saurabh Sachdev, who has had more than a decade of practice cooking in hotel kitchens, has not just taken over the reins, but has a new menu, too.
The Death Valley of cloud kitchens
Published on 24/11/2021
» In a span of over two years, the Covid pandemic has changed and re-shaped life as we know it and, hopefully, taught us a whole lot.
As fresh as it gets
Published on 30/12/2020
» They say that you are what you eat, but most city people don't really understand exactly where their food comes from, how it is grown, or how important it is to be mindful of how it ends up on their plates and in their stomachs.
The Death of Fine Dining, or is it about to be reincarnated?
Rohit Sachdev, Published on 04/12/2020
» Most of the major transformations in the F&B industry have taken place in the last decade or so. Our plates became smaller, our cameras began eating before we did, we started paying more attention to where and how the food on our plates was sourced, we wanted more flavour and less pretence on our plates, technology began impacting what and where we ate, farm to table became a thing and so much more. The year 2020 was supposed to be one of celebration – the end of a decade and the beginning of a new one but all was suddenly curtailed by the Covid-19 pandemic. Yet, one thing surely did accelerate in 2020 and that was – more change.
No time to lose
Morgan Thanarojpradit, Published on 16/10/2020
» Every business has been affected by the spread of the novel coronavirus but none more so than the restaurant and hospitality sector. A raft of restaurants closed their doors temporarily to comply with government rules and regulations. Many tried to endure through the pandemic in hopes of quick recovery. Others simply went out of business and overnight, thousands of people lost their jobs.