Showing 1-10 of 73 results
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From farm to table
B Magazine, Suthon Sukphisit, Published on 20/08/2017
» The popularity of Western cuisine is growing in Thailand, one of the most likely reasons behind this being the initiative taken by embassies and chambers of commerce to show off their specialities abroad. These organisations host food festivals where they invite famous chefs to introduce their countries' most celebrated dishes and food products to Thais.
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Selling points
B Magazine, Suthon Sukphisit, Published on 15/10/2017
» In making any type of business investment, the most important thing to consider is your customer base. This can be tricky as you have to guess what your target group wants. You might have to ask yourself these questions: What can people not live without? Where do people pass by in their daily lives? How can we accommodate those who prefer payment in cash?
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Craving the real deal
B Magazine, Suthon Sukphisit, Published on 23/07/2017
» Many Thai people move to other countries due to work, family matters or education. Some of us love to travel abroad often. We miss Thai food when we are not home. When we do, we dine at a Thai restaurant in the city we visit. You might be surprised there are quite a few, especially in big cities.
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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.
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A Noodle's Tale
B Magazine, Suthon Sukphisit, Published on 18/02/2018
» Noodle trends in Thailand come in waves; movements initiated by both sellers and customers. But the popularity of noodles won't go away any time soon. It's like reading a never-ending novel.
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Home comforts
B Magazine, Suthon Sukphisit, Published on 05/03/2017
» When you see a country housewife picking krathin shoots along the fence bordering her property and gathering pea-sized eggplants called makhuea phuang, she'll probably tell you that she is going to pound up some nam phrik (chilli dip sauce).
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The charm of enamelware
B Magazine, Suthon Sukphisit, Published on 15/04/2018
» In a trend-driven world, enamelware remains a classic.
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The age of perfectionists
B Magazine, Suthon Sukphisit, Published on 11/12/2016
» This is the age of data. Making food is easy now because there are cookbooks everywhere and ingredients of all kinds are widely available and easy to buy. Any bookshop will have its cookbook section, offering an array of volumes with clear photographs and precise instructions as to measurements and techniques.
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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.
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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).
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