Showing 1-10 of 14 results


    It’s Rainin’Wine

    Guru, Published on 17/02/2012

    » With queues longer than the time it takes for the Thai legal system to process a case, a new branch of Wine Connection is already attracting quite a crowd. Diversifying from its other outlets, the latest Wine Connection Tapas Bar & Bistro at fresh-faced lifestyle shopping centre Rain Hill is like a cosmopolitan friend who takes you out for wining and dining after work, or a tasty booze-filled lunch. Sure, a buddy like WC likes to boast a little about his exclusive products, but then again, that's why you hang out, right?


    Tapas Treats

    Guru, Pornchai Sereemongkonpol, Published on 13/07/2012

    » I think we ought to ban the use of smartphones at restaurants. Think about it: They potentially ruin what is supposed to be an occasion to appreciate food and friends.


    A taste of india

    Brunch, Ezra Kyrill Erker, Published on 15/07/2012

    » Rajan Misra, the quadrilingual head chef at the Rang Mahal _ one of Bangkok's most notable restaurants in North Indian cuisine _ hails from New Delhi. He cut his culinary teeth at the high-end Taj Palace Hotel in New Delhi and has been Rang Mahal's head chef since 2003, during which time the restaurant has won many Best Indian Restaurant in Thailand awards _ nine in a row from Thailand Tatler and seven from Bangkok Dining & Entertainment magazine, as well as one last year from


    Let the Gluttony games begin

    Guru, Pornchai Sereemongkonpol, Published on 06/08/2012

    » Are we just getting fatter and fatter, or have you also ordered food only to marvel at how it doesn't make a dent in your hunger? Especially with the cost of living going up, filling our belly is getting a lot more expensive. So if you want to find a place where you can eat big, and win a prize for it, you might want to consider these places that offer fun food challenges. Bon appetit and long live gluttony (the mildest of the seven sins, we say).


    The heady alchemy of oak and wine

    Published on 17/10/2012

    » It has to be one of the most serendipitous accidents of history.


    Beer Park Life

    Guru, Published on 23/11/2012

    » We traipse the winter beer garden circuit in the name of research


    Melt into a chocolate rush

    Life, Nikki Busuttil, Published on 26/12/2012

    » Every chocolate lover's dream sits right on Rama 4 Road, in central Bangkok, as a tempting siren of indulgent calories, glorious unctuous fat and nutrient rich cacao, beckoning passersby into its velvety rich, uniquely decorated vices.Chocolab is cleverly at street eye-level, right next to the entrance of the chic, still relatively new Sofitel So Bangkok, and sets a proposition that is nigh-on impossible to refuse. All of its elements conspire to invite you in and keep you submissively captive, in its meltingly sensational choco-experimentation. Part cafe{aac}, part laboratory, all chocolate, Chocolab is a veritable chocolate cornucopia of the naughtiest, highly tempting kind.


    Ring in the new

    Life, Gary Boyle, Published on 16/12/2013

    » Bangkok was different in February 1970, back when Dusit Thani first opened her doors onto the junction of Silom and Rama IV. Beer was ten baht, gas one baht a litre, a good hotel room eight dollars. Siam Centre was a copse of trees by a dusty roundabout. An original print ad for the hotel boasted of 'a wide choice of sophisticated supper clubs, Continental and Siamese restaurants, coffee shops and cocktail lounges.' The photo shows the building looking much as it does today, minus the towering downtown skyscrapers, which is precisely the appeal of this grand dame of Bangkok hospitality.


    Dishes with a bit of stick

    Brunch, Published on 02/03/2014

    » No it isn’t just for the cheese plate. I get fed up with pulling limp heads of celery out of friend’s fridges. I’m not sure why people buy it if they don’t know what to do with celery — it’s a waste of food and farmers’ time.


    At rice rainbow's end

    Brunch, Suthon Sukphisit, Published on 20/04/2014

    » We have no way of knowing what new strains of rice will appear in the future, whether the grains will be long or short, soft or hard, or how their fragrance might differ from that of the types we have now. This is because, as it has come down to us from the past, rice has changed constantly. As the natural environment, the weather, water sources, and the character of the soil have changed over time, rice, too, has changed naturally.

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