• LIFE

  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.

• LIFE

  A recipe for harmony on the streets of Bangkok

  B Magazine, Suthon Sukphisit, Published on 28/05/2017

  » When the Bangkok Metropolitan Administration (BMA) announced its decision to clear vendors from the city's streets, they didn't present a clear-cut plan for the procedure. Many wondered where the vendors would be moved to. Others asked if sellers would quit their livelihoods altogether and find a different job once and for all.

• LIFE

  Craving the real deal

  B Magazine, Suthon Sukphisit, Published on 23/07/2017

  » Many Thai people move to other countries due to work, family matters or education. Some of us love to travel abroad often. We miss Thai food when we are not home. When we do, we dine at a Thai restaurant in the city we visit. You might be surprised there are quite a few, especially in big cities.

• LIFE

  The non-national national dish

  B Magazine, Suthon Sukphisit, Published on 26/05/2019

  » Chinese food served in Thailand can be divided by Chinese language groups. The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods.

• LIFE

  Unwinding the street food clock

  B Magazine, Suthon Sukphisit, Published on 06/05/2018

  » Pad Thai at dawn? Japanese bento for breakfast? Rice porridge at 9pm?

• LIFE

  All good in your neighbourhood

  B Magazine, Suthon Sukphisit, Published on 04/02/2018

  » Foods served at some particular restaurants may look nothing special. But once you've tasted them, you know you have to come back. Most such restaurants have never changed the way they cook. Their prices are highly affordable. And you can't beat the way they treat their customers. We sure love their down-to-earth and friendly manner.

• LIFE

  Troubled waters

  B Magazine, Suthon Sukphisit, Published on 28/07/2019

  » When it rains in Bangkok, it pours. And roads and sois quickly become flooded with foul-smelling, blackish water with oil shimmering on the surface. Many may wonder where such filthy water comes from.

• LIFE

  Smokin' hot

  B Magazine, Suthon Sukphisit, Published on 14/04/2019

  » Nowadays people rely mostly on stoves fuelled by liquefied petroleum gas (LPG) when they cook. But more traditional methods like charcoal shouldn't be overlooked. For certain dishes, charcoal remains the best option.

• LIFE

  A pungent debate

  B Magazine, Suthon Sukphisit, Published on 24/06/2018

  » Three weeks ago, a report was published by the Commerce Ministry addressing the drop in garlic prices in the North. It explained the ministry had contacted noodle chain Chai See Mee Kiew to buy more garlic to make the krathiam jiew (deep fried garlic) that tops their dishes.

• LIFE

  Food for the intrepid

  B Magazine, Suthon Sukphisit, Published on 29/04/2018

  » When we travel as tourists, usually we like to try authentic local food whichever we visit.

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