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  • LIFE

    Elevated Stay, in more than one way

    Guru, Pornchai Sereemongkonpol, Published on 06/03/2020

    » Located amid nature's embrace, Veranda High Resort Chiang Mai -- MGallery is less than a 30-minute drive from CNX. The drive to the stylish property is flanked by trees, local homes and businesses, and hills on the horizon. The effort and attention that goes into making a sense of arrival is evident. Beyond a discreet wooden door is a world where architectural and natural beauties co-exist.

  • LIFE

    Sipping tea in the forest

    Life, Karnjana Karnjanatawe, Published on 06/02/2020

    » Tea pickers, each having a bamboo basket on one side, walked in a row on their way out of a tea plantation. It was late afternoon. The sky was clear and the sunlight was about to turn yellow. My travel companions and I ambled along the same road but in the opposite direction of the tea pickers. We were on our way to the tea farm to have our tea-picking experience.

  • LIFE

    A living heritage

    Guru, Nianne-Lynn Hendricks, Published on 21/02/2020

    » Chiang Mai's first luxury general store turned hi-so barbershop turned Lanna restaurant has been in Rungroj "Tao" Engkuthanon's family since the 1880s. The first ever store to use electricity in Chiang Mai, Kiti Panit General Store was unused for more than 60 years, having shut shop during World War II.

  • LIFE

    Peace in the valley

    B Magazine, Published on 24/11/2019

    » When the fog blankets the sleepy valley of Mae Chaem in Chiang Mai province in early November, locals brave the cold to prepare for one of their most important traditional celebrations.

  • LIFE

    Last day for 'Sabai Sabbatical' entries

    Life, Published on 21/03/2023

    » Today is the last day to compete for a rejuvenating wellness getaway promising the Thai philosophy of sabai: an ideal blend of relaxation, contentment and comfort essential to the Thai way of life.

  • LIFE

    From seedling to bar

    Guru, Nianne-Lynn Hendricks, Published on 22/06/2018

    » MarkRin Chocolate was born out of the love for chocolate by Assoc Prof Dr Sanh and his wife Kanokked "Thip" La-Ongsri, who also created it as a long-term research project in Chiang Mai. Sanh found that the agricultural geography of Thailand qualified for planting cacao trees. The first cacao plant in Chiang Mai, Sanh crossed two cacao varieties and created his own hybrid called "I.M.1". He and Thip formed MarkRin Farms, to support and form a cooperative, so cacao farmers have a stable occupation since cacao is a monocrop and intercrop. Sanh and Thip also studied and researched cocoa beans fermentation together to develop chocolate from premium quality dried beans.

  • LIFE

    Of Meat & Beer

    Guru, Kankanok Wichiantanon, Published on 20/03/2020

    » Before Beast Burger's first opened on Chiang Mai's Nimmanhaemin Road in 2014, the burger joint was already well-known for its bright yellow food truck that busted out juicy American-style burgers. Although the business is no longer from a truck, its spirit is kept alive in Beast Burger's outlook and interiors. Beast & Butter, the brand's first outpost in Bangkok, stands out with its vivid yellow facade. The same colour scheme continues inside. The vibrant, relaxed space is furnished to carry a retro-ish vibe, with brown leather upholstery booths, marble top tables and ceramic green tiles.

  • LIFE

    The non-national national dish

    B Magazine, Suthon Sukphisit, Published on 26/05/2019

    » Chinese food served in Thailand can be divided by Chinese language groups. The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods.

  • LIFE

    The master chef of fermentation

    Guru, Pasavat Tanskul, Published on 02/03/2018

    » Phanuphon "Black" Bulsuwan, 35, is the chef and owner of Blackitch Artisan Kitchen in Chiang Mai. A self-taught cook, chef Black creates his daily menu based on season and culture, meaning that there is no specific cuisine to describe the dishes he makes. His restaurant's unique dining experience caters to only 16 guests per seating, served across two tables. He is also known as the local master of fermentation techniques, knowing about its misconceptions and the benefits it brings to the food ingredients. He has also partaken in many food events, the latest being Mad Face Food Week, which takes place until Sunday, at the Pepsi Pier on Charoen Nakhon Road.

  • LIFE

    When gracelee watched

    Guru, Catherine Faulder, Published on 01/09/2017

    » We had the privilege to meet with the very talented US-artist Gracelee Lawrence, who recently finished her year as a visiting artist in the Multidisciplinary Department of Art at Chiang Mai University on a Luce Scholars Fellowship. Her exhibition "When Watched" is currently showing at Bridge Art Space (<a href="http://fb.com/bridgeartspace">fb.com/bridgeartspace</a>) and ends on September 16. The exhibition is comprised of digital sculptures, videos, stories on the wall, illustrations and poems made using Google translate. Head there real quick if you haven't already. Read on to find out more about the artist who's breaking conventions and perhaps you may learn a little something too!

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