Showing 1 - 10 of 104
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.
Chicken delight
B Magazine, Story & photos by Suthon Sukphisit, Published on 12/07/2020
» A good variety of foreign dishes have been available in Thailand for a long time.
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.
Exploring the old ways of old town
B Magazine, Pattarawadee Saengmanee, Published on 21/06/2020
» It was a Sunday morning and the skies were brushed with a streak of grey.
Channelling Otop
B Magazine, Story & photos by Suthon Sukphisit, Published on 21/06/2020
» Otop, a trade show featuring handicrafts and food from every nook and cranny of the country, is regularly held twice a year in June and December.
In Plain Language
B Magazine, Chanun Poomsawai, Published on 07/06/2020
» "And that's fine/ I'm wasting away," vocalist Ian Devaney announces over nervy guitars on Tournament, the opening track to Nation of Language's debut album, Introduction, Presence. "I took the long road home/ And it never paid off for me."
Aching For Colours
B Magazine, Chanun Poomsawai, Published on 10/05/2020
» Having grown up in an artistic household, it was only a matter of time before Brooklyn native Zsela Thompson would unleash her own creativity and morph into an artist in her own right.
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.
Exotic sites and wild creatures
B Magazine, Story & photos by Pattarawadee Saengmanee, Published on 02/02/2020
» Leaving the popular resort town of Pokhara in late afternoon, our van wove its way through the sprawling hillside roads heading to Chitwan, the lowlands in south central Nepal.