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  • News & article

    In testament to good taste

    B Magazine, Suthon Sukphisit, Published on 31/01/2016

    » Today I would like to talk about a shop that may already be familiar to readers of the Louis Vuitton guide to Bangkok that came out recently. The Louis Vuitton company have published many volumes in their guidebook series for various major cities, and issues them free to purchasers of their famous products, which include bags and suitcases of every kind. These items are popular among buyers of high-fashion, luxury products and those who use them see them as quality accessories that testify to their good taste.

  • News & article

    The noodle superpower

    B Magazine, Suthon Sukphisit, Published on 06/12/2015

    » A couple of weeks ago I wrote that Thailand was full of shops and vendors offering grilled chicken, and that this dish will remain a favourite with Thais for a long time to come.

  • News & article

    Stocking up on markets

    Suthon Sukphisit, Published on 19/07/2015

    » Last week I recommended that whenever you travel, you should try to taste some of the local food. Now I’d like to suggest that once you’ve become acquainted with a local cuisine, you might do some exploring to find the sources of the ingredients used to make it.

  • News & article

    Save our small shops

    B Magazine, Suthon Sukphisit, Published on 26/07/2015

    » Supermarkets and small retailers have been on hostile terms ever since supermarkets first showed up here. If a supermarket opens in the provinces or in some amphoe, warlike rumblings can be heard.

  • News & article

    A fond foodie farewell

    B Magazine, Suthon Sukphisit, Published on 01/06/2014

    » Last week was Satun, this week we’re off to Trang, the final stage of my tour of the South. This province isn’t one of the top tourist destinations like Krabi, Phangnga or Phuket, but it is ideal for those who prefer a quiet spot with beautiful beaches without mobs of tourists swarming around, a place where they can spend time looking at interesting local attractions and finding good things to eat.

  • News & article

    Heading down South

    B Magazine, Suthon Sukphisit, Published on 11/05/2014

    » This week, I’d like to take a look at another part of Thailand’s South. I went there recently and took a circular route, starting in Trang and going on to Phatthalung, Songkhla and Satun, then returning to Trang without retracing my original route.

  • News & article

    Not so sweet, but here to stay

    B Magazine, Suthon Sukphisit, Published on 09/03/2014

    » In Thai cooking, seasonings are used to adjust four basic tastes: hot/spicy, sour, salty and sweet. At the top of the list of seasonings added to give food a sour bite are lime and sour tamarind. Kaffir lime, madan, local citrus such as som jeet and som sa, pineapple and acidic fruits such as makam khaek and taling pling are less frequently used.

  • News & article

    Which bitter is better?

    B Magazine, Suthon Sukphisit, Published on 22/12/2013

    » Children usually see the mara, or bitter melon, as a mealtime enemy. Because of the bitter taste that gives it its English name, it is hard to find a youngster who likes it. But as they get older and become accustomed to the bitterness, many people acquire a taste for it. It is said that when a person develops a taste for mara, he is beginning to get old.

  • News & article

    All your favourite treats without the trek

    B Magazine, Suthon Sukphisit, Published on 23/06/2013

    » Picking up a special food item for a friend or relative is a time-honoured Thai tradition when one makes a trip out of town. It's not uncommon for a friend to make a request for a particular food that is available at the destination. The one doing the buying figures that the one making the request must appreciate the fine points of the desired food item and may have a particular shop in mind, and the buyer in turn may be interested in learning where the best place to buy a particular item is.

  • News & article

    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.

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