Showing 1-3 of 3 results
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Come fly with me
Guru, Eric E Surbano, Published on 04/06/2021
» Among the many things that we've lost during this pandemic, the ability to get on a plane on a whim and fancy has been the biggest. If you've ever been to Suvarnabhumi International Airport in the past months to just walk around with a trolley to remind yourself what it feels like waiting for your flight (no? just me then?), then you'll know that the airport is a shadow of its former self. Even if you did manage to book a flight, it involves so much paperwork and costs so much, coupled with the fear of catching the virus, it's not worth it unless in an emergency.
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Easy living
Guru, Eric E Surbano, Published on 16/08/2019
» Living in Bangkok has its share of ups and downs. Then again, what city doesn't? We know we complain about living in the city in every issue we publish (we have plenty more) but that doesn't mean there are people who share the same grievances, but unlike us who just whine, have decided to do something about it. Sure, there are plenty of things to be improved upon or done away within Bangkok and we're pretty sure we all can write a long list. But we're sincerely glad to see that there are services like these that make not just living in Bangkok a little easier, but also living a greener, more-eco friendly life in the city more viable. And who's going to refuse a greener and easier lifestyle? Here are a few services to try out.
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The art and science of burgers
Guru, Eric E Surbano, Published on 03/05/2019
» Rattanapong "Taiki" Tsubota made waves two years ago when he started Homeburg. If it isn't obvious already, the name is a mix of "home" and "burger", which encapsulates the burgers he made back then. But that isn't the reason why his burgers went viral. Aside from being meticulously and precisely crafted, he was serving four to eight burgers a day, eventually racking up a long wait list. Now, he's set up shop for the next six months at 72 Courtyard with Bun Meat & Cheese by Homeburg, where he's serving his famed burgers with a slightly higher availability at 100 burgers a day. We sat down with the burgerman to talk about his method and process, and why he wants to keep a limit on the burgers.
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