Showing 1 - 10 of 20
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.
Hog wild on Koh Samui
B Magazine, Story & photos by Melalin Mahavongtrakul, Published on 16/02/2020
» Taking tentative steps onto a long-tail boat on a shallow beach requires a certain sense of balance. After taking our seats, we put on our life jackets. The engine started and we were off in the sunshine and sea breeze to Koh Taen and Koh Matsum, less than 20 minutes from Phang Ka Bay on Koh Samui. By the time we reached the islands, we were drenched from the seawater that splashed us all along the way.
2020 travel vision
B Magazine, Published on 19/01/2020
» Top 10 places from the New York Times' 52 picks of destinations to inspire, delight and motivate you to explore the world
Top 25 Singles of 2019 (Part II)
B Magazine, Chanun Poomsawai, Published on 29/12/2019
» As tradition dictates, we rummaged through some 200 singles we'd reviewed over the past 12 months and narrowed it down to 25. Here's what we learned in 2019: Thai fusion is still very much a go-to for most up-and-coming bands including Southern Boys and Suthep Entertainment, who both look to their roots for inspiration. This year also had its fair share of blazingly political moments, thanks to Solange, Lana Del Rey and our own rap troupe Rap Against Dictatorship. One final note, even though this list is split into two parts spreading across this and next week, these tracks are not ranked and their order is completely arbitrary in nature.
Paint it black
B Magazine, Chanun Poomsawai, Published on 07/07/2019
» In the age of social media and the hyper exposure that tends to come with it, keeping a low profile can be something of a Herculean task. And while most artists are trying to capitalise fully on the power of social media, there are also those who shy away from it and focus instead on what they’re meant to be doing: making music and performing. One such band is emerging British four-piece Black Midi who have managed to maintain a low-key online presence while steadily garnering a solid fan base through a series of live gigs.
Mystical Moyo
B Magazine, Nianne-Lynn Hendricks, Published on 07/07/2019
» I was never an Eat, Pray, Love fanatic and had already been to Bali when the book and movie came out. But Indonesia, a country made up of thousands of islands, is so much more than Bali.
The non-national national dish
B Magazine, Suthon Sukphisit, Published on 26/05/2019
» Chinese food served in Thailand can be divided by Chinese language groups. The Cantonese specialise in roasted and grilled dishes such as roast duck, grilled pork, bamee moo daeng (noodle with red pork), and bamee rad na naw mai (noodle topped with bamboo shoots in gravy). Hakka Chinese are very good at preparing noodles served with pork balls and tofu balls. The Hainanese are famous for khao man gai (Hainanese chicken rice) and stewed mutton while the Suchow Chinese (Teochew) are experts in boiled and stir-fried foods.
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.
Making a good meal start at home
B Magazine, Suthon Sukphisit, Published on 28/04/2019
» Why do people in Bangkok rely mostly on food from vendors or restaurants? There are multiple answers to this. Some spend most of their time on the road. Cooking is not allowed in some apartments and condominiums. Hoarding ingredients like meat and vegetables is too complicated for some. Others have no cooking experience. Or believe it's a waste of time. Some think it costs more to cook at home than dining out.
Smokin' hot
B Magazine, Suthon Sukphisit, Published on 14/04/2019
» Nowadays people rely mostly on stoves fuelled by liquefied petroleum gas (LPG) when they cook. But more traditional methods like charcoal shouldn't be overlooked. For certain dishes, charcoal remains the best option.