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Showing 1-7 of 7 results
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Stop and eat the flowers
B Magazine, Suthon Sukphisit, Published on 01/07/2018
» There's a saying you may have heard about the Chinese and their relationship to food that goes, "They'll eat anything that moves except for bicycles." If that's the case, there isn't be much difference between the Thai and the Chinese as both will eat just about anything.
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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.
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Sour notes
B Magazine, Suthon Sukphisit, Published on 15/01/2017
» Sour foods and drinks can play an important part in helping us appreciate the taste of the food that we eat. It is believed that they stimulate the tongue and allow it to perceive flavour more quickly while also increasing one's appetite.
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Diningat the toptable
B Magazine, Suthon Sukphisit, Published on 18/12/2016
» Everyone must have heard the term "royal cuisine" and know that it refers to food prepared in the palaces of high-ranking nobility. In the past there were palaces belonging to many branches of the royal family and at each one, in addition to the standard dishes, there were special ones prepared that were particular to that one palace.
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A very fishy tale
B Magazine, Suthon Sukphisit, Published on 16/03/2014
» There is probably no way to determine how much nam pla Thais consume in the course of a year, but we can probably assume that all Thais eat at least a teaspoonful per meal, and every day. It is an ingredient in almost every Thai dish.
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Fruit in flux in a race to the top
B Magazine, Suthon Sukphisit, Published on 10/11/2013
» Anyone who pays attention to the culinary scene here knows that it is constantly in motion. New dishes appear and old favourites recede. Influences from abroad are absorbed, and new approaches are taken to the way ingredients are used as different ones because available or appropriate. Flavours alter, too, in response to shifting preferences. But once a given dish stops changing it means that it has reached an ideal and stable form.
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You've just got to love 'Ma'
B Magazine, Suthon Sukphisit, Published on 29/09/2013
» Among Thai speakers, anyone who can name all of the vegetables and fruits whose name begins with the syllable ''ma'' in Thai can lay claim to real expertise where produce is concerned. Even non-Thai speakers with the most cursory knowledge of the language must have noticed this sound coming up non-stop when Thai friends start talking about fruit.
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