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A journey to remember
Holiday Time, Gary Boyle, Published on 25/12/2019
» It begins with a magic trick. Your waiter presents a pot of seeds, closes the lid, then abracadabra! Two meringues appear inside. They come with a small plastic bag of crispy rice, and, the waiter informs us, the bag is edible. As a culinary curtain-opener of an eight-course meal, this is a hint of the intricate delights to come.
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SAY bonjour to beef
Holiday Time, Gary Boyle, Published on 21/12/2018
» Bangkok takes its meat seriously these days. Foodies know their wagyu from their Angus, and if there are marbling grades lower than A5, I’ve never encountered such bland matter on any decent downtown menu. Committed carnivores require a place of worship to the pleasures of the flesh, a T-bone temple or a sirloin sanctuary. The devout will already know where to go.
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Truffle Hound Heaven
News, Gary Boyle, Published on 30/12/2014
» It's odd how we ascribe value these days. We're happy to spend several hundred baht daily for a couple of coffees and a stale bun, but baulk at rewarding a musician's soulful outpourings by actually paying the same amount for an album. Food, however, in its stubborn refusal to be digitised, has avoided devaluation and Bangkokians are seeking ever higher and more expensive culinary experiences. Michelin-trained chefs used to be enough but now we crave an actual multi-Michelin-star celebrity in the kitchen. Decadent treats like foie gras perennially pop up on every festive menu whether people actually enjoy them or not. But this month Centara Grand at CentralWorld has trumped them all with its truffle menu.
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A touch of Michelin magic
Life, Gary Boyle, Published on 19/12/2013
» Who are the heavyweights of cooking right now: Heston Blumenthal and his avant-garde creations? Bellowing TV bully Gordon Ramsey? The woman who wrote 'Cooking with Poo'? Yes and no. Yes, they get plenty of column inches and television moments, but the real powerhouses of cooking are Michelin magnets like Ferran Adria, Alain Ducasse and, for Thai cuisine, David Thompson.
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