Showing 1 - 8 of 8
Borderless, modernist, sustainable creative cuisine
Guru, Nianne-Lynn Hendricks, Published on 30/11/2023
» In 2023, the wellness trend took a new turn and combined fine dining with the art of living a well-rounded life. What started out as a pop-up in Koh Samui, Luna By Clara finally opened in Bangkok on Narathiwat 10.
A modern look at India’s culinary landscape
Guru, Nianne-Lynn Hendricks, Published on 04/09/2023
» It should come as no surprise that one of my favourite cuisines, come rain or shine, is Indian. Of course, having been born and brought up in Bombay, India, has a lot to do with it. The other factor is that the variety of cuisines in India is vast, as vast as the country itself and then some.
Bringing grandma’s recipes back to life
Guru, Nianne-Lynn Hendricks, Published on 17/08/2023
» Though the exterior of Bucha Gallery & Restaurant on Chalong, Phuket may not be anything special, it is the interiors that make the difference.
Baltic times
Guru, Nianne-Lynn Hendricks, Published on 01/04/2022
» Latvian cuisine is highly influenced by its agricultural heritage, peppered with strong Baltic regional touches. It is heavy, like most northern European countries, on meat and dairy. At The White House Bangkok on Sukhumvit 16, executive chef Aleksandrs Nasikailovs refines this peasant culture cuisine.
Edible art
Guru, Nianne-Lynn Hendricks, Published on 17/07/2020
» I have always been a fan of chef Riley Sanders of the Michelin-starred Canvas. As a food journalist and food nerd, my palate welcomes the weird and wonderful, and chef Sanders delivers just that in his 18-course new menu (B4,500++).
Rustic Laos
Guru, Nianne-Lynn Hendricks, Published on 15/02/2019
» Lao Dtom Lao, which is loosely translated as "Laos people cooking Laos food" is the newest venture of Chakkrapatipong restaurateur-chef Joke Pairomahakij.
Fabulous is needed
Guru, Nianne-Lynn Hendricks, Published on 21/12/2018
» Benjawan Wisootsat, is the founder and managing director of Fin – Fabulous is Needed, Thailand's first distributor of sustainable, organic and biodynamic wines from boutique wineries from around the world. The company was born out of Benjawan's passion and love for food, wine, events and travel. Her experience and career beginnings in the MICE industry led to the Optimum Group almost three decades ago, along with Fin.
From seedling to bar
Guru, Nianne-Lynn Hendricks, Published on 22/06/2018
» MarkRin Chocolate was born out of the love for chocolate by Assoc Prof Dr Sanh and his wife Kanokked "Thip" La-Ongsri, who also created it as a long-term research project in Chiang Mai. Sanh found that the agricultural geography of Thailand qualified for planting cacao trees. The first cacao plant in Chiang Mai, Sanh crossed two cacao varieties and created his own hybrid called "I.M.1". He and Thip formed MarkRin Farms, to support and form a cooperative, so cacao farmers have a stable occupation since cacao is a monocrop and intercrop. Sanh and Thip also studied and researched cocoa beans fermentation together to develop chocolate from premium quality dried beans.