Showing 1 - 10 of 25
Future-proof food
B Magazine, Story & photos by Suthon Sukphisit, Published on 19/07/2020
» Khao gaeng does not literally mean rice with curry on top.
Enchanting Pak Tor awaits discovery
B Magazine, Story & photos by Suthon Sukphisit, Published on 03/05/2020
» Charming cities attract and induce visitors to visit again and again, which is a boon to the local economy. While many provinces have cemented their place as established tourist attractions, some lack distinctive tourism qualities as they do not offer much in terms of entertainment for typical tourists. Instead, they draw visitors due to their serenity where livelihoods and the social fabric of communities have remained unblemished. As such, Pak Tor district stands out as one of those most fascinating places to visit.
Virus has revived the age-old Thai spirit
B Magazine, Story by Suthon Sukphisit, Published on 26/04/2020
» Covid-19 has forced all of us to stay at home when we can, and when people are stuck at home almost 24/7, eating inevitably emerges as a top issue.
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.
Pound for pound
B Magazine, Story & photos by Suthon Sukphisit, Published on 16/02/2020
» A great many Thai dishes feature curry paste (krueang gaeng). This indicates how significant krueang gaeng is in Thai cuisine. And each variety of curry paste reflects the area it originates from. How curry paste is made also indicates how meticulous the cook is.
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.
What's in a phrase?
B Magazine, Andrew Biggs, Published on 22/12/2019
» I decided to take the BTS last weekend. I have an old Rabbit card which I found and took along with me.
Speak no evil
B Magazine, Andrew Biggs, Published on 24/11/2019
» I was once screwed over massively by a competitor who won a contract via nefarious means.
Is the customer always a 'customer'?
B Magazine, Andrew Biggs, Published on 27/10/2019
» There is nothing wrong with the salesgirl. In fact she is cheery and accommodating.
Preservation celebration
B Magazine, Story & photos by Suthon Sukphisit, Published on 27/10/2019
» In the past, when people caught or bought so much fish or meat that they weren't able to eat it all, they had various techniques to preserve it so it could be stored for long periods of time. They did not let any meat spoil because it involved so much hard work and so many resources to acquire it. And of course, in those days, refrigeration was not an option.