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  • LIFE

    The non-national national dish

    B Magazine, Suthon Sukphisit, Published on 26/05/2019

    » Chinese food served in Thailand can be divided by Chinese language groups. The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods.

  • LIFE

    The sacred and the mundane

    Life, Melalin Mahavongtrakul, Published on 17/07/2019

    » When people want to learn of certain cultures, they mostly look to something big like opera, literature, arts and even cultural heritage specific to that country.

  • LIFE

    Old names for a new sensation

    B Magazine, Suthon Sukphisit, Published on 10/07/2016

    » When a popular food or way of eating remains a favourite over time, it lodges deep in people's memories. Even if the food in its original form changes or disappears completely, new ones that come in to replace it will often be referred to by the famous old name.

  • LIFE

    Cinema scope

    Life, Published on 12/07/2016

    » Decades have passed since the residents of Bang Rak have been able to count a proper cinema in their vicinity. The tight-knit neighbourhood -- sited near the river and the financial downtown of Silom -- is known for its kaleidoscopic mix of architecture, mom-and-pop businesses and narrow streets, and the district was once home to several stand-alone cinemas all within walking distance of each other. Over the years, those cinemas went out of business as Bangkok expanded to the north and east, and disinvestment gradually drained the old-fashioned district of some vitality.

  • LIFE

    Flying the flag

    Life, Arusa Pisuthipan, Published on 13/10/2015

    » Going vegetarian, the old style

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