Showing 51-60 of 133 results
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A LEGEND in your lunchtime
Holiday Time, Noel Maclean, Published on 28/12/2017
» Let’s be clear: Hamilton’s Steak House, the over 36-year-old stronghold of gourmet surf ‘n’ turf dining at the illustrious Dusit Thani Bangkok Hotel, is named after Hamilton King. His Eponymousness was United States Envoy Extraordinary and Minister Plenipotentiary to Thailand during King Chulalongkorn’s reign around the turn of the 20th century and after retiring from a long tour of duty during which he came to love the place, lived out the remainder of his days in Thailand.
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Ripe for revelry
Holiday Time, Noel Maclean, Published on 14/12/2017
» ‘If a festival’s worth celebrating, it’s worth celebrating thoroughly,” could be the motto of Bangkok Marriott Marquis Queen’s Park’s buzzing, still relatively new communal kitchen’s upcoming Christmas and New Year programs of exquisite excess.
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Centara Grand at CentralWorld takes festive season fine dining to rarefied new heights
Holiday Time, Christopher Lombardi, Special publications, Published on 13/12/2017
» For those accustomed to the finer things in life, Red Sky’s 2018 countdown feast offers a dazzling, uncompromisingly creative epicurean journey of the highest order.
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The heat is on
Muse, Published on 02/12/2017
» Ginger and broccoli in pad see eiw, Thai basil and tamarind sauce in som tam, and peanut butter drenched in every stir-fry possible. If you've ever visited YouTube in search of how-tos on Thai cookery, it's a given you've done some head-scratching, if not outright offensive interpretations of beloved dishes.
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Food as art
Muse, Parisa Pichitmarn, Published on 16/09/2017
» Ever had saccharine dreams of gumdrop covered walls and tables made out of chocolate? Such creations are not only limited to the pages of Roald Dahl's fiction, as we've come to witness with the works of one pastry chef from Singapore. She may not wear a top hat, but Janice Wong is very much the modern-day Willy Wonka whose chocolates and desserts can unlock the chambers of wonder and glee inside all of us. On the "little red dot" on the world map, she is practically dessert royalty, having opened 2am:dessertbar 10 years ago to serve the sort of mouth-watering confectioneries that are so beautifully-plated it is literally painful to stab your fork into it. Today, her fanciful sweets are not only limited to being served in boxes or plates, as they actually make up the environment visitors find themselves in.
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Taking management to another level
Business, Suchat Sritama, Published on 02/09/2017
» ‘Gender is not an issue. When you get to a certain level, everything is gender neutral. It’s about your professionalism in approaching challenges, how you respect individuals, share your vision and objectives ...”
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Bug bonanza
Asia focus, Erich Parpart, Published on 28/08/2017
» The first time I ate an insect was when I was young and playing in Roi Et, the northeastern province where my mother grew up. It was a fried grasshopper. I recall the taste was not bad, but after many bug-free years in Bangkok, I wasn't sure I wanted to get back on the insect wagon.
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Birds on a wire
Life, Vanniya Sriangura, Published on 21/07/2017
» After a long silence in Bangkok's gastronomic scene, French culinary authorities are making their names flourish again.
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Better munching with insects
Life, Published on 11/07/2017
» In the face of impending food scarcity, edible insects are a newfangled protein alternative. Modern food science and technology allows culinary creativity for bug-eating beyond what one can imagine. From the creepy crawly that may not seem appetising, today we have chocolate-coated crickets, scorpion vodka, crispy silkworms and cricket snacks in myriad flavours ranging from seaweed to barbecue to cheese.
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Test Yourself: Culinary artists
Itsarin Tisantia, Published on 02/07/2017
» Test Yourself is where you can improve your reading skills. Whether it’s for tests like University Entrance Exams or IELTS and TOEFL, or even just for fun, these pages help you to read, understand and improve your English.
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