Showing 1-10 of 11 results
-
One size does not fit all
B Magazine, Suthon Sukphisit, Published on 04/03/2018
» Twenty years ago, people would get excited when a western newspaper praised Thai food as a new sensation. Foreign tourists visiting Thailand were very much impressed by what they ate here. The number of Thai restaurants overseas sharply increased, signaling the newfound popularity of our cuisine.
-
Dishing on noodles
B Magazine, Suthon Sukphisit, Published on 29/01/2017
» It might just be chauvinism on my part, and perhaps I just have it wrong, but I have the impression that Thailand has more noodle dishes than any other country. For starters, there are kuay tio luuk chin plaa (rice noodles with balls of pounded fish meat), ba-mee muu daeng or pet yang (wheat noodles with Chinese red pork or grilled duck meat), kuay tio ruea (rice "boat noodles"), kuay tio nuea (rice noodles with beef), kuai tio khae (Hakka style), kuay tio kaeng (also known as kuay tio khaek, in curried coconut cream sauce) and kuay tio kai mara (with chicken and bitter melon).
-
The most versatile dish
B Magazine, Suthon Sukphisit, Published on 21/10/2018
» Fried rice, one of the single most popular dishes in Thailand, has something incredible hidden inside. It has blended into all culinary cultures for a long time. Its form is very flexible, with no strict format, which allows chefs to design and change the dish the way they like. It is yummy and inexpensive. Everyone can make a fried-rice dish.
-
A fruit for all seasons
B Magazine, Suthon Sukphisit, Published on 27/05/2018
» The mango may seem at face value like any ordinary fruit. Despite being highly sought after by tourists in Thailand, the cheap, omnipresent fruit is a standard -- even monotonous -- fixture in most Thai homes.
-
An oasis under threat
B Magazine, Suthon Sukphisit, Published on 28/02/2016
» Last week in this column I discussed Thailand’s system of managing tourism, one that is causing the degradation and destruction of many old communities and valuable historical sites. I suggested a number of reasons for this situation, some concerned with the tourists themselves, some with investors, some with the government offices that oversee tourism and some with an ongoing deterioration in the communities. This week I would like to look at what is happening in one riverside community in Chanthaburi, a very old one that is a new member among the ranks of the victims of Thailand’s destructive tourism policies and practices.
-
A sauce of inspiration
B Magazine, Suthon Sukphisit, Published on 17/01/2016
» No unpopular food will ever inspire sellers to start savaging each other for customers. On the other hand, if the food product is widely enjoyed, has been around for a long time and goes well with a variety of different kinds of dishes, it may inspire competition and appear on the shelves under many brand names to give buyers a choice.
-
Eaten alive
B Magazine, Suthon Sukphisit, Published on 28/06/2015
» Even if we attempt to look at the subject impartially, and with a knowledge of the foods that most people prefer to eat today, we might wonder how it was that Thais of the past were able to create and enjoy certain dishes.
-
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.
-
The sweet crop with a host of uses
B Magazine, Suthon Sukphisit, Published on 27/01/2013
» When you see sugar in the market as the tan-coloured cakes called nam tan buek in Thai, or as nam tan peeb, the paste or liquid sold in containers, it is a type that comes from sugar palm or coconut trees. But if it is the white, granulated sugar known as nam tan sai, you will automatically recognise it as coming from sugar-cane. Most people will also probably know that Thailand is one of the major producers of cane sugar in Asia.
-
Culture served up daily at-markets
B Magazine, Suthon Sukphisit, Published on 15/04/2012
» In Thailand, markets offer far more than just food and household items. Anyone intrigued by the country's language and culture, society and environment will find a lot to interest them in a market, as well as things that give insight into Thailand's economy, creative ingenuity, handicrafts and regional cuisines. In a way, a Thai fresh market can be seen as a rich, living reference library on all things Thai.
Your recent history
-
Recently searched
-
Recently viewed links
Did you find what you were looking for? Have you got some comments for us?
