Showing 1-10 of 13 results
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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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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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Authentic opportunities
B Magazine, Suthon Sukphisit, Published on 11/11/2018
» Many people would be surprised to see so many à la carte restaurants, noodle shops, Isan-food eateries, shops selling rice and side dishes, and food vendors outside fresh markets in Bangkok. They are countless, and seem to be ever increasing.
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Faraway foraging
B Magazine, Suthon Sukphisit, Published on 18/11/2018
» When you go to Ang Thong province, you have to try the phadช Thai at Wat Khong Khoong. Or the grilled snakehead fish at the Chao Plook junction. If you go to Ratchaburi, you have to try all kinds of dishes at Fah Sai restaurant, neua tom (boiled beef) at Baan Singh. If you go to the Pran Buri river mouth in Prachuap Khiri Khan, then the seafood at Udom Pochanakarn is a must. To try the seafood at Klong Khon in Samut Songkhram, you must do so at Gaysorn restaurant. Going for seafood at Bang Taboon in Baan Laem, Phetchaburi, you have to do so at Lare Lay and Rub Lom restaurants.
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What's not to miss in Prachuap Khiri Khan?
B Magazine, Suthon Sukphisit, Published on 29/10/2017
» A local road trip usually comes with new ambience, nature trails, dwellings and buildings unique to that particular neighbourhood. But that's only superficial. If you really want to get the local experience, food is the answer. Local dishes perfectly represent a community's identity.
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The case of the shrinking mussels
B Magazine, Suthon Sukphisit, Published on 14/02/2016
» I’d lived in Bangkok for my entire life and when I moved out of the city I counted my blessings. How lucky I was now to escape the traffic. How fortunate I was not to have to wade through water when it rained. How nice to no longer get lost on new roads that had suddenly appeared.
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The search for the real phat Thai
B Magazine, Suthon Sukphisit, Published on 29/11/2015
» Anyone who makes phat Thai for sale and can’t produce a tasty version of the dish probably shouldn’t try to cook anything else, because preparing this favourite properly is no great feat. The ingredients needed to make it are all easy to get hold of: kuay tio sen lek (thin rice noodles), shallots, tofu, peanuts, small dried shrimp, chopped salted Chinese radish, eggs, bean sprouts, kui chaai (garlic chives), vinegar or sour tamarind water, palm sugar, nam plaa, ground dried chillies and fresh vegetables to eat with the noodles — banana flower, spring onion or bai bua boke (leaves of the Asian pennywort plant).
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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.
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Mincing by hand shows you care
B Magazine, Suthon Sukphisit, Published on 03/08/2014
» Practically nobody minces beef, pork, or chicken by hand any more. It’s tiring and takes a lot of time. Then there is the fact that markets of every kind sell meat ready-minced, which makes doing it by hand seem even more pointless and old-fashioned. But if you decide to try mincing the meat for a recipe by yourself, you’ll find that it is well worth the effort.
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A very fishy tale
B Magazine, Suthon Sukphisit, Published on 16/03/2014
» There is probably no way to determine how much nam pla Thais consume in the course of a year, but we can probably assume that all Thais eat at least a teaspoonful per meal, and every day. It is an ingredient in almost every Thai dish.
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