Showing 1-10 of 15 results
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The rice president
Guru, Jarupat Buranastidporn, Published on 07/04/2017
» <b>The setting:</b> Arroz is situated in a dainty house on the lower end of the leafy street of Soi 53. A quiet residential area that's been asking for an eatery that serves up something other than pizza and sushi.
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Of rice and ramen
Guru, Jarupat Buranastidporn, Published on 04/11/2016
» The setting: Silom isn't shy of Japanese restaurants and ramen joints. Laden with hole-in-the-wall izakayas, tonkatsu dens and ramen stalls, you could do a Japanese food crawl just walking inside Thaniya Plaza. While office workers in other parts of the city enjoy their bowls of boat noodles, the Silom ones are probably tucking into piping-hot ramens during their lunch breaks.
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Bold move, big flavours
Guru, Jarupat Buranastidporn, Published on 23/09/2016
» From a food blog, to a cooking studio. Nhoi Ouypornchaisakul has eaten her way through America, written about everything from family recipes to local street vendors, worked in prestigious kitchens such as Nahm and Bo.lan, and co-founded Bangkok Bold Cooking Studio (503 Phrasumen Road, Fb.com/BangkokBoldCookingStudio) with Supanut Khanarak, the former head chef at Spice Market. Together, they teach Thai cooking classes and host private dinners in a chef’s table style that’s becoming extremely popular among the foodies crowd. She shares with us some of the misconceptions people (yes, even us Thais) have about Thai cuisine and if there’s really such a thing as “authentic” Thai food.
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Wallet-friendly wagyu
Guru, Jarupat Buranastidporn, Published on 20/05/2016
» Plenty of beef lovers out there will understand it when we say that not many things in life could ever amount to the satisfaction of tucking into a piece of steak cooked to your absolute liking. The birth of your first child, maybe. Winning the lottery, possibly. But aside from those occasions, cutting into a medium rare rib eye that has perfect marbling is rather hard to beat.
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Sugar, ice and everything nice
Guru, Jarupat Buranastidporn, Published on 01/04/2016
» Good news, people. The National Research Department of All Delicious Things That Are Apparently Bad For You has made a new scientific discovery: low-calorie diets are actually bad for you. It is, in fact, better to consume fatty, sugary, carb-loaded foods, such as doughnuts, ice cream cake and chocolate frappes. Y'know, like how the Neanderthals were doing it for thousands of years before the vegans took over the world with their quinoa and chia seeds?
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Thong Lor to-do
Guru, Jarupat Buranastidporn, Published on 29/01/2016
» Let's start with what we love about hi-so stomping ground Thong Lor: Sightings of Ferraris revving their engines even though they're stuck in 10kph Friday traffic. The utter looks of disbelief of which only rich kids are capable, after they find out there's no valet parking. New bistros, the lifespan of which are approximately three-months before disappearing from the face of the Earth.
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Brunch Bible 2.0
Guru, Jarupat Buranastidporn, Published on 16/10/2015
» Lo and behold, brunching is still proving to be a popular pastime for Bangkokians.
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Flavours to live by
Guru, Jarupat Buranastidporn, Published on 09/10/2015
» They say the kitchen is the heart of the home, and who can argue with that statement when you're living in a country like Thailand? We're a food-obsessed breed, submerged in a culture that asks "Have you eaten?" instead of "How are you?", and where asking for seconds can only result in favouritism from the cook or the host of dinner party. Baan is the latest addition to Thitid Tassanakajohn's (better known as Chef Ton) growing portfolio of successful restaurants, which also includes Le Du and Taper. Baan's unfussed name was chosen to reflect the restaurant's concept of family recipes we've grown up with and love, with classic flavours that take us back to our grandparent's dining table. The decor is simple yet comforting -- marble and a monotone colour scheme are persistent throughout the cosy restaurant, with additions of warm tones from wood panels. Lunchtime here offers a quieter and more casual dining experience, whereas dinner time is where Baan revs up the pace with a bustling yet sophisticated ambience.
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Brunch, redefined
Guru, Jarupat Buranastidporn, Published on 08/05/2015
» Just when we thought Bangkok’s culinary scene had had enough of civilised brunches (seeing as how hordes of foodies have migrated to EmQuartier, where they queue up and chow down on all the latest fads), Taper opens its doors, with a surprising brunch concept in the middle of an eggs-Benedict-infested Thong Lor. Far from predictable, the dishes here are Asian-inspired and incorporate modern cooking techniques, which isn’t much of a surprise when you learn that the head chef has worked in the kitchen of Spice Market New York and is backed by the guys behind Le Du. The restaurant has two floors, and although space is a little tight, it isn’t prohibitively cramped. Seats at the counter offer the best view of the open kitchen. Or head upstairs, where proper tables are set out with chairs and couches perfect for relaxing.
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Absolutely dough-licious
Guru, Jarupat Buranastidporn, Published on 10/04/2015
» With a successful first branch under their collective belt, owners Massimo Ducci and Lucio Sbriziolo have taken a brave step forward by choosing Silom as the location for their second home of Pala Pizza Romana. A good move, we think, as the aroma of freshly baked dough seems to beckon a constant herd of hungry office workers through the doors. The setting and decor are simple and unfussed, but to say that it's decked out like a fast food joint doesn't quite do the place justice. Dashes of green, orange and white spark up the atmosphere, giving it a modern look that not only embraces the pair's passion for sourcing fresh ingredients, but also their firm belief that good food needn't be complicated. With a balanced mix of expats and locals, the restaurant is packed during lunch and dinner hours, seven days a week.
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