Showing 1 - 7 of 7
Unknown pleasures
B Magazine, Suthon Sukphisit, Published on 30/06/2019
» Culture Minister Vira Rojpojchanarat said his ministry will seek to have tom yum goong (spicy prawn soup) listed by Unesco as part of the country's tangible cultural heritage. That the ministry is giving some attention to Thai food culture makes for a welcome, and somewhat surprising, change.
Taking 'Thai' out of Thai food
Suthon Sukphisit, Published on 13/01/2019
» Whenever you come across a Thai restaurant serving food that is not up to standard, chances are that you will never set foot there again. And that can happen. But the government cannot stand such a scenario because they believe it sabotages the country’s reputation.
One size does not fit all
B Magazine, Suthon Sukphisit, Published on 04/03/2018
» Twenty years ago, people would get excited when a western newspaper praised Thai food as a new sensation. Foreign tourists visiting Thailand were very much impressed by what they ate here. The number of Thai restaurants overseas sharply increased, signaling the newfound popularity of our cuisine.
Disobey our robotic food overlord
B Magazine, Suthon Sukphisit, Published on 02/11/2014
» Thai food, in all of its plenitude and variety, has spread smooth as silk to every corner of the globe. But now it has come under scrutiny by a government unit that has created a device to define strict standards for recipes.
Use your noodle
B Magazine, Suthon Sukphisit, Published on 30/03/2014
» Here is a phenomenon unique in a way that only noodle connoisseurs will appreciate — a place where kui tio restaurants of many different kinds exist in the same area. Each has its own distinctive character. All were established many years ago. Each can boast kitchen skills that will be vouched for by anyone who can recognise a good bowl of noodles. And all maintain standards at an unchanging high level.
History discovered in a staple dish
B Magazine, Suthon Sukphisit, Published on 16/02/2014
» There are few Thai dishes more famous than pad Thai, and the more popular it gets, the more questions it invites.
Chinese dishes that scream for liquor
B Magazine, Suthon Sukphisit, Published on 15/12/2013
» Many people share the feeling that if a dish contains wine it will be especially delicious. They relish sauces that include red or white wine among the ingredients. The wine makes the dish special, they feel, the more so if the chef appears and displays a bottle of some choice vintage that went into the sauce, and as the fragrance of wine comes wafting from the kitchen they dream of the delicacy of the dish that will soon be set in front of them.