Showing 1-10 of 10 results
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Only a prawn in the game
B Magazine, Suthon Sukphisit, Published on 31/03/2019
» If you were thinking of treating yourself to some fine freshwater fare, then giant river prawn might well be high up on your wish list. Be prepared to get the wallet out, though, because if you've ever wondered what the most expensive freshwater creature in Thailand is, now you know the answer.
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Water way to go
B Magazine, Suthon Sukphisit, Published on 03/03/2019
» There was once a time in Thailand when the population was small and the waters were full of life. Today, the country has nearly 70 million people, but the number of marine creatures is decreasing all the time. In the past, people had respect for the seas, lakes, rivers and their inhabitants. We are not so conscientious anymore. There isn't enough concern about what our activities could mean for the future.
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Spice as religion
B Magazine, Suthon Sukphisit, Published on 24/02/2019
» An old Thai national dish that will continue to excite palates long into the future is nam prik -- or spicy dip. Every region in Thailand has its nam prik with its own unique characteristics. It can be consumed daily and it's affordable. It's quite nutritious, too, despite some seasoning to spice up the flavours.
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Faraway foraging
B Magazine, Suthon Sukphisit, Published on 18/11/2018
» When you go to Ang Thong province, you have to try the phadช Thai at Wat Khong Khoong. Or the grilled snakehead fish at the Chao Plook junction. If you go to Ratchaburi, you have to try all kinds of dishes at Fah Sai restaurant, neua tom (boiled beef) at Baan Singh. If you go to the Pran Buri river mouth in Prachuap Khiri Khan, then the seafood at Udom Pochanakarn is a must. To try the seafood at Klong Khon in Samut Songkhram, you must do so at Gaysorn restaurant. Going for seafood at Bang Taboon in Baan Laem, Phetchaburi, you have to do so at Lare Lay and Rub Lom restaurants.
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On farms, the grass really is greener
B Magazine, Suthon Sukphisit, Published on 27/09/2015
» In the past, people in Thailand, both ordinary villagers and farmers, always enjoyed good quality meats that came from natural sources like forests, fields and rivers. But nowadays meat of this kind has become scarcer as demand has increased. The result is that many kinds of meat have to be farmed.
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The fishermen hooked on conservation
B Magazine, Suthon Sukphisit, Published on 13/09/2015
» Land-bound as we may appear now to anyone living in the city, Thai society of the past had an intimate relationship with water. Thais lived next to water and travelled on it in boats.
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Off the beaten Trat
B Magazine, Suthon Sukphisit, Published on 06/09/2015
» If you were to tell 100 people that you had just come back from a short vacation in Trat province, all of them would assume that you’d gone to Koh Chang, because tourists think of that island as a slice of paradise. There are more than 200 hotels on Koh Chang, and white sandy beaches and dive spots with gorgeous coral. Seafood restaurants, bars and entertainment spots abound, so it is no wonder that you see as many tourists strolling around on Koh Chang as you do on Silom Road in Bangkok.
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Look north
B Magazine, Suthon Sukphisit, Published on 28/09/2014
» If someone mentioned that they were planning a trip to Thi Lo Su waterfall in the Umphang Wildlife Sanctuary or Amphoe Mae Sot in Tak province, there would be nothing very surprising about it.
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King of prawns on the comeback trail
B Magazine, Suthon Sukphisit, Published on 18/08/2013
» The premiere meat in Thailand is not Mutsusaka beef, Kurobuta pork (aka black Berkshire) or sable fish. Most Thais would give the award to the river-dwelling kung kam kram, or giant Malaysian prawn, and would be especially enthusiastic if the prawn were large, male and fat, with big, long claws and a colouration that combined green with deep blue.
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All the fun of the fair?
B Magazine, Suthon Sukphisit, Published on 28/07/2013
» The Otop fairs are among the big events that take place at the end of each year. All kinds of goods are sold _ clothing, handicrafts, foods and other things made locally _ with so many products on display from so many provinces, duplicating and competing with each other in such profusion in terms of quality and price, that visitors can be forgiven for not knowing what to make of it all.
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