Showing 1 - 10 of 28
Disappearing dishes
B Magazine, Story & photos by Suthon Sukphisit, Published on 28/06/2020
» Foods come and go all the time.
Keep calm and cook eggs
B Magazine, Story & photos by Suthon Sukphisit, Published on 10/05/2020
» In every crisis, people worry about food scarcity and stockpile items considered to be simplest to cook, economical and have a long-shelf life. In the past, instant noodles were the most favourite choice.
Hygienic and tasty
B Magazine, Story & photos by Suthon Sukphisit, Published on 19/04/2020
» In general, the daily life of Bangkokians who are staying at home in a concerted effort to prevent transmission of the novel coronavirus is not too bad.
Hail the hawkers' haab
B Magazine, Story & photos by Suthon Sukphisit, Published on 29/03/2020
» If you ever come across a hawker selling khanom jeen namya (rice noodles in fish and anchovy curry sauce) in a flea market upcountry, you will see diners sitting on small stools in front of the haab (the hawkers' containers loaded with food), with their left hand holding a plate and right hand holding a spoon.
Do your porridge
B Magazine, Story & photos by Suthon Sukphisit, Published on 01/03/2020
» Rice porridge, or khao tom, is a simple dish brought to Thailand by Chinese migrants. It quickly become a staple throughout the Kingdom, as it is easy to make and very economical.
Carrying on the old ways
B Magazine, Story by Suthon Sukphisit, Published on 23/02/2020
» With the launch of the government's campaign to ban the use of single-use plastic bags, cloth bags have been brought back to the attention of the general public. In fact, cloth bags have been around for a long time but were largely overlooked.
Keeping it real
B Magazine, Story & photos by Suthon Sukphisit, Published on 09/02/2020
» Thailand can be dubbed the land of kuay tio (Chinese noodle) dishes. But we know very little about how they came into existence. It is known that kuay tio nuea (beef noodle soup) was created about a century ago in Chinatown, where a large number of migrant Chinese workers sold their cheap labour loading goods using their bare shoulders or pulled carts. Homeless and desperate, they took refuge in temporary shelters or storage warehouses at night. They went for the cheapest food, which was boiled pig or cow intestines with steamed rice. Peddlers sold the food in front of an opium den, where many labourers went to sleep at night after eating dinner.
Memories of Chinatown
B Magazine, Story & photos by Suthon Sukphisit, Published on 19/01/2020
» About 80 years ago, the Chinatown along Charoen Krung and Yaowarat roads was a bustling commercial centre. The places were like a gigantic department store selling everything. People from around the country knew they could find all types of goods there.
Into Thin Air
B Magazine, Chanun Poomsawai, Published on 05/01/2020
» Fwends' former guitarist Yuki Suwansopa has described his solo project Dimming Air as "a kind of atmosphere that will have an impact on anybody, anywhere, anytime". Evidenced by early singles like Good Morning and First Sat On The Beach, this broad-view approach now gets translated fully into his debut LP, Love Letters In The Sand. And as you may have guessed from its title, the eight-track full-length debut draws inspiration from beaches and, according to the artist himself, is "full of captured moments/memories from the ocean".
Worth the effort
B Magazine, Story & photos by Suthon Sukphisit, Published on 17/11/2019
» Those who can cook may have received tips from gurus or books, but to be a good cook you need regular practice to maintain consistency and improve taste. This is a basic rule cooks have always adhered to.