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  • LIFESTYLE

    Street Food Success

    Guru, Pasavat Tanskul, Published on 17/05/2019

    » After working as a seamstress for several years and losing everything in a fire, Supinya Junsuta, better known as Jay Fai, would go on to become the owner and sole chef of her eponymous street food restaurant. Recognisable by her use of giant woks over two charcoal braziers, ski mask goggles and exuberant energy when cooking, her shophouse restaurant earned a Michelin star in 2017, becoming the first street food restaurant to do so. The eatery has become a popular foodie destination for locals and tourists alike, who are eager to try her signature dishes such as her stir-fried noodles, tom yum and of course, the crab omelette. The veteran chef was recently featured in the Netflix series Street Food, Thailand being one of the nine Asian countries highlighted. We chat with Jay Fai on what it's like to be where she is today.

  • LIFESTYLE

    The new black gold

    Guru, Nianne-Lynn Hendricks, Published on 24/08/2018

    » Canadian Blake Dinkin is the creator and owner of the world's rarest and most expensive coffee, refined naturally by elephants — Black Ivory Coffee. Partnering with Ban Taklang in Surin and the Golden Triangle Asian Elephant Foundation, Dinkin produces "elephant dung coffee". However, production of Black Ivory Coffee provides valuable income for elephant care-giving families, as well as students who are taught how to wash and dry the coffee. The mission of Black Ivory Coffee is to take a negative situation, namely human-elephant conflict and turn it into a positive one by creating a luxury product that helps not hurts elephants, as Dinkin tells Guru.

  • LIFESTYLE

    A journey from farm to table

    Guru, Pornchai Sereemongkonpol, Published on 03/08/2018

    » Jim Ophorst marries fine dining with farm-to-table as chef de cuisine at PRU restaurant (prurestaurant.com), Trisara Phuket. Originally from the Netherlands, Orphost is hands-on in sourcing his ingredients and wants to show off the natural vibrancy of local flavours through multiple-course dinners. We spoke to Ophorst about his culinary journey and his thoughts on The Michelin Guide Bangkok, Phuket, and Phang-nga 2019, to be published later this year.

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