Showing 1 - 7 of 7
The restos outlasting the past
B Magazine, Suthon Sukphisit, Published on 25/12/2016
» If you are someone who has been seriously devoted to food for years, you will probably experience a special feeling when you think back to old-style dishes. They were dishes that would not disappoint, and by now have a kind of immortality to them. If you had a chance to taste food like this again, you wouldn't let such a golden opportunity pass. And if you tracked down a restaurant that has been in business for 80 to 100 years or more, and was still operating in its original location with no change in decor or in the flavour of its food, it would be like stumbling upon an enchanted palace from a fairy tale. You would feel as if you had actually passed through some portal into the past.
Surviving the tempest of time
B Magazine, Suthon Sukphisit, Published on 02/10/2016
» Even though historical knowledge concerns facts and events that are often long behind us, they continue to hold interest and can be enlightening. The history of food is just one example. When eating kaeng khio waan nuea (the popular, coconut cream-based spicy beef curry), we may wonder where it came from and what it tasted like its original form. How has it changed over the years? Answers to these questions found in old recipes can help in appreciation of its combination of flavours and aromas.
Bird is the word
B Magazine, Suthon Sukphisit, Published on 08/11/2015
» I probably sound like I’m bragging or exaggerating when I say Thailand is home to the greatest variety of grilled chicken in the world. Be that as it may, there are reasons why chicken cooked this way has been such an important part of Thai cooking and over the centuries spawned countless variants.
Stocking up on markets
Suthon Sukphisit, Published on 19/07/2015
» Last week I recommended that whenever you travel, you should try to taste some of the local food. Now I’d like to suggest that once you’ve become acquainted with a local cuisine, you might do some exploring to find the sources of the ingredients used to make it.
Wake up and smell the coffee
B Magazine, Suthon Sukphisit, Published on 14/09/2014
» There is no way to know how much coffee the people of Thailand drink in the course of a day. In the future, when the population grows even bigger, they are bound to consume even more. Thais and coffee are inseparably bound, and it isn't only the taste that has hooked them. One of the pleasures of Thai life is to meet up with friends in a coffee shop and relax over a steaming cupful.
A history of chilling out
B Magazine, Suthon Sukphisit, Published on 03/02/2013
» Cold desserts made with ice, usually called just ''ice desserts'', and ice-cream were two treats that were paired in a category of their own when they first appeared in Thailand. They are close culinary relatives that have had similar careers in the history of Thai food, and both have evolved in response to changing tastes since their introduction. Today, the old ice desserts once so popular in Thailand are like people from earlier generations. When they can still be found they teach much about their era, and there are people who still enjoy them, including those from younger generations.
In search of the perfect papaya
B Magazine, Suthon Sukphisit, Published on 20/01/2013
» For most Thais, mention of the word "papaya" usually summons up thoughts of som tam, but the significance of this common fruit isn't limited to its role as the chief ingredients in that sour and spicy salad. It has many other uses, some with deep roots in traditional Thai culture.