Showing 1 - 10 of 131
Songs for the universe
B Magazine, Story & photos by Melalin Mahavongtrakul, Published on 19/07/2020
» With a presence and contagious smile that can light up the room, Thai-Italian singer-songwriter Valentina "Ploy" Giardullo -- known by her stage name Valentina Ploy -- recently spoke with B. Magazine about her life and music.
Disappearing dishes
B Magazine, Story & photos by Suthon Sukphisit, Published on 28/06/2020
» Foods come and go all the time.
A pop renaissance
B Magazine, Chanun Poomsawai, Published on 14/06/2020
» If Madonna's long, illustrious career has taught us mortals anything, it's that a pop chameleon makes the best kind of pop music.
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."
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.
Hail the hawkers' haab
B Magazine, Story & photos by Suthon Sukphisit, Published on 29/03/2020
» If you ever come across a hawker selling khanom jeen namya (rice noodles in fish and anchovy curry sauce) in a flea market upcountry, you will see diners sitting on small stools in front of the haab (the hawkers' containers loaded with food), with their left hand holding a plate and right hand holding a spoon.
How it all started
B Magazine, Story & photos by Suthon Sukphisit, Published on 22/03/2020
» Knowing what you eat is not merely knowing where you indulge in good food.
Pound for pound
B Magazine, Story & photos by Suthon Sukphisit, Published on 16/02/2020
» A great many Thai dishes feature curry paste (krueang gaeng). This indicates how significant krueang gaeng is in Thai cuisine. And each variety of curry paste reflects the area it originates from. How curry paste is made also indicates how meticulous the cook is.
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.