• 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

  The charm of enamelware

  B Magazine, Suthon Sukphisit, Published on 15/04/2018

  » In a trend-driven world, enamelware remains a classic.

• LIFE

  Sweet success

  B Magazine, Suthon Sukphisit, Published on 21/07/2019

  » Sugar is indispensable to Thai cuisine. Granular sugar is widely used in the present day but sugars made from sugar palm or coconut trees or sugarcane are still as suitable for traditional Thai dishes and sweets as ever.

• LIFE

  What is the secret to culinary success?

  Suthon Sukphisit, Published on 07/07/2019

  » Have you ever wondered why there are so many restaurants and food shops in Thailand? How do they create their dishes? How many different types of restaurants are there? Are all of them successful? How do the successful manage to maintain their popularity?

• LIFE

  To catch a school of mullets

  B Magazine, Suthon Sukphisit, Published on 19/05/2019

  » A new method to catch mullets has been widely circulated via YouTube. The person who invented this technique said it's for fun and he is planning to make this fishing tool for sale to fishing enthusiasts.

• LIFE

  Slippery knowledge

  B Magazine, Suthon Sukphisit, Published on 07/04/2019

  » The cooking-oil industry is like an ongoing battle between various types of oils -- palm, soybean, corn, sunflower, rice-bran, canola and olive. Getting more and more serious every day, the oil war doesn't seem to have a winner or loser when it comes to benefits. Each has its own scientific studies and research as reference to underline advantages or otherwise.

• 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

  Reading the leaves

  B Magazine, Suthon Sukphisit, Published on 09/12/2018

  » For desserts and other food to taste great, it's not only about the flavour. The smell is another important factor in making food all the more tasty. A lot of Thai food relies on smell, which mostly comes from leaves. Try imagining Thai food without kaffir lime leaves, basil, tamarind leaves or cha-om leaves. Now what would everything taste like?

• LIFE

  Pottery's rich history passes the taste test

  Life, Suthon Sukphisit, Published on 14/09/2018

  » Pottery is the oldest home appliance and food container still in use. Its important role in history endures, with the world's different regions producing their own brands and styles.

• LIFE

  'Pad kaprao' still on top

  B Magazine, Suthon Sukphisit, Published on 29/07/2018

  » At times, one cannot help but appreciate the most minute details of a huge news story, such as the boys from the Wild Boars football team saying after their cave ordeal that they just wanted to eat some pad kaprao.

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