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Showing 1-8 of 8 results
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Modern-Day Ordination
B Magazine, Suthon Sukphisit, Published on 17/07/2016
» In three days Khao Phansa, the start of Buddhist Lent, arrives. This important event in the Buddhist calendar never changes, although the ways in which it is observed shift with the character and social environment of the era.
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Old kitchen artistry
B Magazine, Suthon Sukphisit, Published on 03/01/2016
» The kitchen equipment we use these days can look very modern, even futuristic, and who can guess what form it will take in the future? If we look in the other direction, at the apparatus our ancestors used for cooking, we’ll find that quite a few of them survive now.
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A heads-up on a tasty treat
B Magazine, Suthon Sukphisit, Published on 11/10/2015
» There is an old Chinese saying that advises “if you want to be happy for a day, eat some pork. If you want to be happy for three months, get married. But if you want to be happy for life, go fishing.”
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Storm in a coffee cup
B Magazine, Suthon Sukphisit, Published on 02/08/2015
» The story was a small one but generated a lot of attention, with plenty of conflicting opinions. A group of businesspeople, equipped with laptops and paperwork, went into a coffee shop and sat there for three hours negotiating and talking business. When they got up to leave they were presented with a bill for 2,260 baht — 260 baht for beverages and 2,000 baht for the time.
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Community spirit lives on
B Magazine, Suthon Sukphisit, Published on 08/12/2013
» Thailand's repertoire of food rests on three different bases. The first is the household _ foods to be cooked and eaten at home. Some of these dishes are easy to prepare, while others require more work, such as various nam prik (chilli dip sauces) and curries.
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An oasis of calm
B Magazine, Suthon Sukphisit, Published on 24/11/2013
» Ratchaburi province, with its distinctive character and many attractions, is so close to Bangkok, about 100km or a two-hour drive, that it makes it an ideal choice for a place to spend a few days out of town.
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If it's not hainanese it's not really 'Khao Man Gai'
B Magazine, Suthon Sukphisit, Published on 16/06/2013
» Few people will refuse a plate of khao man gai (chicken with rice), at least as long as a crucial condition is met _ it must be the authentic Hainanese versions of the dish. The true aficionado of this dish will probably walk away from the khao man gai sold in food courts or from roadside stalls, where it is usually prepared by vendors from Isan rather than by Hainanese chefs. Also to be avoided are the places that sell khao man gai together with rice topped with Chinese red pork or grilled duck. The cooks there are unlikely to be experts at preparing real khao man gai.
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The man behind the final farewell
B Magazine, Suthon Sukphisit, Published on 08/04/2012
» Nobody is happy to see a phra meru, or royal funeral pyre, being constructed at Sanam Luang, signifying as it does the death of a high-ranking member of the royal family. But the majestic ornate structures are nonetheless striking examples of Thai architecture and are the product of centuries of royal tradition and culture.
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