Showing 1 - 10 of 10
Conserving river prawns
B Magazine, Story & photos by Suthon Sukphisit, Published on 05/07/2020
» An all-time popular species that has no rival is the river prawn. The best way to cook prawns is to grill them medium-rare with the heads full of shiny orange, liquid fat.
Travelling post-Covid
B Magazine, Story by Pattarawadee Saengmanee, Published on 05/07/2020
» With the government's Rao Tiew Duay Gan scheme launched to boost domestic tourism as well as the recently-announced Songkran holidays which were moved from April to the end of this month, vacationers are drafting some itineraries to satisfy their wanderlust as many leading hotel chains and tourist attractions are offering several options of specially crafted holiday packages with extra benefits.
What's happening on Thailand's music landscape this week
B Magazine, Tatat Bunnag, Published on 23/02/2020
» Flure Feat. Pod (Feb 27)
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.
An acquired taste
B Magazine, Suthon Sukphisit, Published on 09/06/2019
» Pla ra (fermented fish) is a big part of Thai cuisine. Thais, like Mon, Cambodians and Vietnamese, have a long tradition of eating fermented fish. In Isan, people traditionally make their own pla ra. And when children there are old enough to eat solid food, the first thing their parents usually feed them is freshly-steamed glutinous rice dipped in pla ra.
Island paradise
B Magazine, Nianne-Lynn Hendricks, Published on 12/05/2019
» Luxury is often unassociated with eco-friendliness. That is not the case in Cambodia. At the Royal Sands Koh Rong, an hour off the coast of Sihanoukville, the environment is of prime concern, even before the resort was built.
Novice monks get dose of reality
B Magazine, Andrew Biggs, Published on 01/07/2018
» I once was a special guest on a kids TV show where my task was to explain the story of Father Christmas.
A pungent debate
B Magazine, Suthon Sukphisit, Published on 24/06/2018
» Three weeks ago, a report was published by the Commerce Ministry addressing the drop in garlic prices in the North. It explained the ministry had contacted noodle chain Chai See Mee Kiew to buy more garlic to make the krathiam jiew (deep fried garlic) that tops their dishes.
Journey to the top
B Magazine, Duangkamol Panya, Published on 03/06/2018
» On the surface, Chanon Santinatornkul may pass as a cliché teen idol molded with just the right degree of charisma and looks to fit in the showbiz world. But beneath the exterior lies an actor who is deeply passionate about acting. At only 22 years of age and having already experienced success in television and film, the star, whose role in Chalat Gaem Goeng (Bad Genius) propelled him to international stardom, is taking another step towards a career goal. Now that he's packing up and leaving Bangkok to film a TV series in China for a few months, Chanon's list of achievements seems only set to grow.