Showing 1-10 of 61 results
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A tale of two cities
Life, Tatat Bunnag, Published on 21/08/2019
» There is no room for nostalgia in modern Thailand. At least, that's what the prevailing attitude in the capital appears to have been in recent decades, as its rapid development has continued apace. Grand old buildings, temples, villages and other heritage structures have been knocked down to make way for roads, urban rail, high-rises, condominiums and glitzy shopping malls.
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The perpetual protein
B Magazine, Suthon Sukphisit, Published on 10/02/2019
» Thais are experts when it comes to eating fish. This has to do with people's lifestyle since the old days, as their lives have always intertwined with rivers and canals. A variety of fish is easy to find. People don't even have to buy them because they can catch fish themselves. From experience, people soon learn distinctive qualities about each fish and what sort of food should be made from it, including how to season it and what kind of vegetables would go with it. Another mindset is to not let the fish go to waste. If a lot of fish are caught, they can be preserved to eat later.
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The new black gold
Guru, Nianne-Lynn Hendricks, Published on 24/08/2018
» Canadian Blake Dinkin is the creator and owner of the world's rarest and most expensive coffee, refined naturally by elephants — Black Ivory Coffee. Partnering with Ban Taklang in Surin and the Golden Triangle Asian Elephant Foundation, Dinkin produces "elephant dung coffee". However, production of Black Ivory Coffee provides valuable income for elephant care-giving families, as well as students who are taught how to wash and dry the coffee. The mission of Black Ivory Coffee is to take a negative situation, namely human-elephant conflict and turn it into a positive one by creating a luxury product that helps not hurts elephants, as Dinkin tells Guru.
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The master chef of fermentation
Guru, Pasavat Tanskul, Published on 02/03/2018
» Phanuphon "Black" Bulsuwan, 35, is the chef and owner of Blackitch Artisan Kitchen in Chiang Mai. A self-taught cook, chef Black creates his daily menu based on season and culture, meaning that there is no specific cuisine to describe the dishes he makes. His restaurant's unique dining experience caters to only 16 guests per seating, served across two tables. He is also known as the local master of fermentation techniques, knowing about its misconceptions and the benefits it brings to the food ingredients. He has also partaken in many food events, the latest being Mad Face Food Week, which takes place until Sunday, at the Pepsi Pier on Charoen Nakhon Road.
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100% fresh
Life, Nianne-Lynn Hendricks, Published on 04/01/2019
» A familiar pok-pok sound greets me as I enter the newly-renovated Charoen Krung favourite, 80/20. This is intentional, I later learn, intended to remind diners that 80/20 is a Thai kitchen serving Thai cuisine. The expanded space has a wall with murals by local artist Luke Satoru and Khun Rose, the mother of one of 80/20's chefs.
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Brighten your world with Kolour In The Park
Life, Suwitcha Chaiyong, Published on 06/03/2020
» The sixth edition of the open-air festival Kolour In The Park will return to Bangkok at Thai Wake Park tomorrow.
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2023 ROUNDUP A vintage year for Thai cinema?
Life, Kong Rithdee, Published on 25/12/2023
» There were cheers of jubilation and gasps of disbelief as Thai cinema found itself awash with excitement in 2023. This has been the most successful year for mainstream Thai movies in a decade, a box-office triumph far exceeding all expectations. To many, the 2023 coup de theatre calls for celebration. "We are back!" cried optimistic pundits. But also: "Really? Is it just a one-time cinema party and can we keep the ball rolling?"
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Upbeat eateries
Life, Vanniya Sriangura, Published on 16/09/2022
» I didn't think that I would enjoy dining at Public Market, a new food arcade that occupies a connecting hallway between Central Chidlom and Central Embassy.
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Come shop at Sooksiam and help local communities
Life, Published on 08/07/2021
» The Larn Muang 2 on the ground floor of SookSiam at Iconsiam has been transformed into a free market space as part of the "Siam Ruam Jai, Thais Help Thais Fight Covid Together" campaign, which is running until July 21.
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Plant power
Guru, Kankanok Wichiantanon, Published on 19/02/2021
» Back in the day, being vegan was difficult and most food was limited to vegetables or soy products. However, with more and more people adopting a vegan lifestyle, the tables have turned and the market is full of vegan substitutes for everyday food like spreads and cheese made of plant milk. Guru lists a few vegan alternatives for products typically made using dairy and eggs, even sodas!
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