Showing 1-5 of 5 results
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Rise above the folly
Oped, Postbag, Published on 04/03/2023
» Re: "Foreigners flee Thai stocks", (Business, March 2).
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Thai at heart
Asia focus, Pattama Kuentak, Published on 15/11/2021
» Born and bred in the city-state, Raymond Han is 100% Singaporean. But his bond to Thailand goes deep, spanning almost two decades. It has led him to where he is now as a top executive of Patra Porcelain, which has been making some of the country's best-known products since 1982.
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Possibly time to look on the bright side
News, Roger Crutchley, Published on 07/01/2018
» Having just about scraped through the Year of the Chicken, here we are seven days into 2018 and wondering what's in store during the Year of the Dog. It probably won't be all that great, but we'll leave the gloom and doom to the experts. Let's just hope it's a least a bit more enjoyable than the past couple of years which have really been quite awful, and almost of an annus horribilis nature.
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A look back at another 'amazing' year
News, Roger Crutchley, Published on 31/12/2017
» It is customary at this time of the year to take a not too serious look back on the past 12 months, although there are some events you may well prefer to forget. If nothing else it will serve as a reminder that Thailand will always be Truly Amazing.
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The Japanese master
Muse, Parisa Pichitmarn, Published on 09/12/2017
» Just because you're outside of the capital doesn't mean you can't enjoy star-studded dining too. Last month, InterContinental Hua Hin Resort kicked off their series of world-class dining events by bringing in two-Michelin-starred chef Takagi Kazuo, of Kyoto Cuisine Takagi, for a special traditional menu paired with sake. The master of a rare Kyoto cuisine, or "Kyo-ryori", presented a feast that looked like a gorgeous picture of autumn on a plate -- using Tasmanian sea's salmon, abalone, scallops from Hokkaido and hand-picked autumn leaves straight from Kyoto. Showcasing the beauty of Japan's former capital, the beautifully-plated dishes were not a replica of his menus served back in Japan, but a tweaked version that was adapted to suit Thai culture and style. Befitting this grand occasion, the meal was served at La Residence, the hotel's colonial jewel. Before he jetted off to the next fancy dinner he was cooking, we had a quick chat with the chef about Kyoto cuisine and his work ideals.
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