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  • News & article

    Souped up broth best served hot

    B Magazine, Suthon Sukphisit, Published on 27/12/2015

    » When you eat a meal in China, there will probably be an array of different dishes on the table. One thing that can never be missing, however, is some kind of dish with a broth. Here, you have to be careful to avoid being scalded. Dishes hot from the stove usually have steam rising up from them, but the broth in Chinese dishes gives no such warning. These foods appear cool and harmless, but if you aren't careful you'll leave the table with your tongue fully cooked.

  • News & article

    What is the secret to culinary success?

    Suthon Sukphisit, Published on 07/07/2019

    » Have you ever wondered why there are so many restaurants and food shops in Thailand? How do they create their dishes? How many different types of restaurants are there? Are all of them successful? How do the successful manage to maintain their popularity?

  • News & article

    Chilli's complicated history

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

    » Thai food without chilli is not Thai food. Despite its significance in Thai cuisine, there are many questions that remain unanswered about chilli. How did chilli first arrive in Thailand? What kind of chilli was it? How many chilli species do we have now? Which one is most popular? Do Thai people consume the highest amount of chilli in the world? These are questions many people want to explore.

  • News & article

    A family's pride

    Life, Suthon Sukphisit, Published on 21/04/2019

    » In the old days, when it came to food-related social structure in rural areas, cooking was the responsibility of housewives who inherited their cooking skills and know-how from their mothers.

  • News & article

    Taking 'Thai' out of Thai food

    Suthon Sukphisit, Published on 13/01/2019

    » Whenever you come across a Thai restaurant serving food that is not up to standard, chances are that you will never set foot there again. And that can happen. But the government cannot stand such a scenario because they believe it sabotages the country’s reputation.

  • News & article

    Something fishy

    B Magazine, Suthon Sukphisit, Published on 04/11/2018

    » Tilapia, or pla nil, can now be considered the fish that best matches the current economic situation, given its mass production in a closed farming system and even in fish-breeding baskets along the rivers.

  • News & article

    Unwinding the street food clock

    B Magazine, Suthon Sukphisit, Published on 06/05/2018

    » Pad Thai at dawn? Japanese bento for breakfast? Rice porridge at 9pm?

  • News & article

    Like the good old days

    Suthon Sukphisit, Published on 11/02/2018

    » In the past, it was an everyday practice to prepare food for your guests. The Thai people’s way of life was still very much tied to the fields. They travelled by boats.

  • News & article

    Bringing local to the table

    B Magazine, Suthon Sukphisit, Published on 03/09/2017

    » Thanks to globalisation and technology, any trendy product in the United States gets popular in Thailand not long afterwards. Organic food, for instance, is a must-have for the health-conscious American consumer. Lately, it’s become a visible trend in Bangkok too.

  • News & article

    The cream of the royal crop

    B Magazine, Suthon Sukphisit, Published on 06/11/2016

    » Whenever I am at the Or Tor Kor Market, I always try to stop in at Doi Kham, the Royal Project store there. As I wander around browsing the produce and other products, I get the feeling that it is different from supermarkets or other kinds of fresh markets. Every item I pick up has a special significance. Each was grown through the skill of a farmer who was cultivating land that in some way had been damaged or degraded. It may have been used previously to grow opium poppies, or to rotate crops until the soil was depleted and all that remained was bare mountain land without vegetation.

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