Showing 1 - 10 of 118
Cool before cool
Muse, Parisa Pichitmarn, Published on 10/03/2018
» If you ask Torsit Sarisdiwongse how long he has been with Greyhound Café, he will jokingly answer: "Since the day they planted the pillars down in Emporium." This is the very man who has perfected the recipes of hip fusion dishes such as salmon sashimi in hot spicy sauce or fried rice with pla salid 20 years ago -- long before cool and trendy proliferated Thailand's dining scene.
Lauding the humble lotus
Life, Story and photos: Karnjana Karnjanatawe, Published on 15/03/2018
» A number of tourist boats docked next to a lotus farm along Klong Maha Sawat, a canal in Nakhon Pathom, last weekend.
Ban announced on keeping invasive cichlid fish
Online Reporters, Published on 22/03/2018
» The Fisheries Department has banned the importing, keeping and raising of three kinds of cichlid fish to protect native species and the aquaculture sector.
New standards set for fermented fish
News, Post Reporters, Published on 19/04/2018
» Makers of fermented fish seasoning, known as pla ra, have welcomed new production standards just announced by the Agriculture and Cooperatives Ministry.
We asked for it
Special Publications, Published on 22/06/2018
» What happens when a 5-star chef struck with a climate change conscience, drops out of corporate kitchens and opens his own passion project aiming at a carbon footprint as close to Neolithic as he can get it?
Smelly skins make for fishy fashion in Kenya
AFP, Published on 15/07/2018
» KISUMU (KENYA) - Women sharpen their knives before setting about stinking piles of fish skins, flesh and bones that cover the floor at an unusual artisanal tannery in western Kenya.
Trade war will cause 'ripple effect'
News, Om Jotikasthira, Published on 09/08/2018
» The United States must cease its trade war with China or risk causing a ripple effect in the economies of its allies, including Thailand, former Chinese ambassador to Thailand Guan Mu said.
Time to get healthy
Guru, Pasavat Tanskul, Published on 24/08/2018
» Launched in March, Cocogo is an online food delivery service that specialises in healthy eating, focused on those who don't have the time to cook or go to a restaurant. However, Cocogo isn't your usual "order one quick meal on the go". They deliver a set meal plan consisting of two or three meals a day. That means you can depend on their service for breakfast, lunch and dinner. But how does it fare among other healthy food delivery services? For those who haven't started that diet plan for their new year resolutions, read on to find out.
New kettle of fish
Business, Chatrudee Theparat, Published on 10/09/2018
» Santichai Jongkiartkajorn, 64, a farmer in Betong district of Yala province, has lived off rubber for years. He and his family endured harsh conditions over the past few years as rubber prices remained relatively low.
Old versus new
Life, Suthon Sukphisit, Published on 21/09/2018
» Culinary art keeps evolving. Nothing is the same when looking back 50 years, when the same kind of food was completely different from today. It is quite difficult to predict future food style. It would be possible that shrimp with spicy soup might add vermicelli or black bean. Or pad Thai might add red tilapia fish. Or soybean milk might replace coconut milk in green curry.