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  • LIFESTYLE

    Faraway foraging

    Brunch, Suthon Sukphisit, Published on 18/11/2018

    » When you go to Ang Thong province, you have to try the phadช Thai at Wat Khong Khoong. Or the grilled snakehead fish at the Chao Plook junction. If you go to Ratchaburi, you have to try all kinds of dishes at Fah Sai restaurant, neua tom (boiled beef) at Baan Singh. If you go to the Pran Buri river mouth in Prachuap Khiri Khan, then the seafood at Udom Pochanakarn is a must. To try the seafood at Klong Khon in Samut Songkhram, you must do so at Gaysorn restaurant. Going for seafood at Bang Taboon in Baan Laem, Phetchaburi, you have to do so at Lare Lay and Rub Lom restaurants.

  • LIFESTYLE

    Authentic opportunities

    Brunch, Suthon Sukphisit, Published on 11/11/2018

    » Many people would be surprised to see so many à la carte restaurants, noodle shops, Isan-food eateries, shops selling rice and side dishes, and food vendors outside fresh markets in Bangkok. They are countless, and seem to be ever increasing.

  • LIFESTYLE

    Something fishy

    Brunch, Suthon Sukphisit, Published on 04/11/2018

    » Tilapia, or pla nil, can now be considered the fish that best matches the current economic situation, given its mass production in a closed farming system and even in fish-breeding baskets along the rivers.

  • LIFESTYLE

    The sweet sounds of Thailand

    Brunch, Suthon Sukphisit, Published on 28/10/2018

    » A dramatic story of loud bell ringing at a temple in Bangkok's Bang Kholaem district reported earlier this month is a reminder that man-made noises are closely associated with Thai culture. Noises are made for a reason regardless of form. Noises surround Thai people despite changes in society and the environment.

  • LIFESTYLE

    The most versatile dish

    Brunch, Suthon Sukphisit, Published on 21/10/2018

    » Fried rice, one of the single most popular dishes in Thailand, has something incredible hidden inside. It has blended into all culinary cultures for a long time. Its form is very flexible, with no strict format, which allows chefs to design and change the dish the way they like. It is yummy and inexpensive. Everyone can make a fried-rice dish.

  • LIFESTYLE

    Gone, but not yet forgotten

    Brunch, Suthon Sukphisit, Published on 14/10/2018

    » Many aspects of the Central Region's cuisine have been lost over the years. Reasons include the death of older generations, a lack of "cultural handover" between old and young, and, for some dishes, complicated cooking methods that require a lot of effort put into grilling or stewing and for which many people nowadays simply lack time or motivation.

  • LIFESTYLE

    A tour of taste

    Life, Suthon Sukphisit, Published on 05/10/2018

    » The Vietnamese are no strangers to Thailand. Going back 230 years, to the beginning of the Ratanakosin reign, a group of Vietnamese were forced to move into Kanchanaburi province as a military troupe to protect the country from war enemies.

  • LIFESTYLE

    Old versus new

    Life, Suthon Sukphisit, Published on 21/09/2018

    » Culinary art keeps evolving. Nothing is the same when looking back 50 years, when the same kind of food was completely different from today. It is quite difficult to predict future food style. It would be possible that shrimp with spicy soup might add vermicelli or black bean. Or pad Thai might add red tilapia fish. Or soybean milk might replace coconut milk in green curry.

  • LIFESTYLE

    Pottery's rich history passes the taste test

    Life, Suthon Sukphisit, Published on 14/09/2018

    » Pottery is the oldest home appliance and food container still in use. Its important role in history endures, with the world's different regions producing their own brands and styles.

  • LIFESTYLE

    Mackerel: Fish of the nation

    Life, Suthon Sukphisit, Published on 31/08/2018

    » Thai mackerel has its own specific habitat along the Gulf of Thailand. Because of its small size with a round and short shape, it makes Thai mackerel different from mackerel living in Indian and Pacific oceans, which Thais often call Indo-mackerel.

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