Showing 1 - 10 of 31
Reclaiming past beauty
B Magazine, Pattarawadee Saengmanee, Published on 12/07/2020
» Once a major route connecting Bangkok and Chachoengsao during the reign of King Rama V, the old waterside community of Hua Takhe Market rises and shines again with the "Save The Date I RakDok Floral Week(s)" festival that runs until Aug 4.
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.
Looking at the positives of lockdown
B Magazine, Story by Suthon Sukphisit, Published on 17/05/2020
» Covid-19 is like a command from Mother Nature ordering us to stay still. Of course, it is natural that after staying at home for a while, many people are craving freedom and are anxious to resume their usual lifestyle. People are frustrated by not knowing when the lockdown order will come to an end or at least ease up. However, when looking at the situation from a different perspective, being forced to restrict your movement has a silver lining as it has brought tremendous advantages and remarkable social values worthy for us to adhere to in a new normal way of life.
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.
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.
Fish tales
B Magazine, Story & photos by Suthon Sukphisit, Published on 02/02/2020
» Seafood's popularity can be attributed to various reasons. Firstly, marine creatures come from nature. Secondly, each type of marine animal has its own taste and smell and can be prepared in many different ways. Seafood comes in all sizes and prices. However, size and price do not really matter. The main concern to buyers is freshness.
Woven through the fabric of society
B Magazine, Story & photos Suthon Sukphisit, Published on 12/01/2020
» Wickerwork is one of the oldest practices that mirror the lifestyle and traditions of Thai communities. It displays the creativity and craftsmanship of our ancestors in converting the raw materials available at hand into equipment so beautiful and functional that it remains in use to this day.
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.
Group dynamics
B Magazine, Andrew Biggs, Published on 17/11/2019
» Dateline Chiang Mai… in my 11 years of writing this column, never have I had to write it amid such a dense crowd of people, all milling around me!
The pros and cons of eating out
B Magazine, Suthon Sukphisit, Published on 18/08/2019
» I am often asked which one is better and cheaper -- cooking at home or eating out. Some people are wondering why food shops and noodle shops sell the same dishes at different prices. In the meantime, many are figuring out the operating cost of restaurants to compare with the cost of home cooking.