Showing 1 - 6 of 6
Thai street eats? No, it's 7-11, 24/7
News, Sirinya Wattanasukchai, Published on 08/11/2018
» Last week, in a bid to show a strong commitment to nurturing its version of street food business, Singapore launched a months-long "Our SG Hawker Culture" exhibition at its bustling Tiong Bahru Market.
Pedestrians, once again, get raw deal
News, Sirinya Wattanasukchai, Published on 24/08/2017
» After watching the documentary Citizen Jane: Battle for the City last weekend, I finally found something in common between New York City and Bangkok -- the obsession with infrastructure development at the cost of local communities. What happened to New York City planning six decades ago reminds me of what's happening to development in Bangkok nowadays.
No longer in a pickle
Life, Sirinya Wattanasukchai, Published on 03/09/2013
» From a common food for all, pickled vegetables have sometimes been associated with an unhealthy diet over the past couple of years.
Fruits of success
Life, Sirinya Wattanasukchai, Published on 22/04/2013
» It's good to get entrepreneur and designer Kawee Kokiatikul frustrated sometimes. His disgruntlement over news of angry farmers dumping produce such as lychees and longans in a protest against low prices six years ago inspired him to create the Chiang Mai beverage brand Maa Jai Dum (black-hearted dog). He was determined to use local fruits as ingredients.
Putting his heart into it
Life, Sirinya Wattanasukchai, Published on 13/12/2012
» It's always nerve-racking for a food writer to shift to the other side of the counter _ by opening up a restaurant. And it's doubly so if that restaurateur is dishing up food that he or she didn't grow up with.
Science lends to modern bites
Life, Sirinya Wattanasukchai, Published on 31/01/2012
» It was as if I was watching an alchemist at work. And it was absolutely magic, as I saw the chef put a spoonful of plain yoghurt into one of the cooking implements and what came out was something like the white of an egg.