Showing 1 - 6 of 6
Open up to India
B Magazine, Story & photos : Yvonne Bohwongprasert, Published on 24/11/2019
» Travelling to India often conjures up mixed emotions in tourists.
Discover Bhutan, your field guide to happiness
B Magazine, Nianne-Lynn Hendricks, Published on 15/09/2019
» "Welcome to Bhutan, the Land of the Thunder Dragon," announces our Druk Air pilot, about 15 minutes before we land at Paro International Airport. For passengers like me, in a window seat on the left-hand side of the plane, the trip of a lifetime begins now.
Pegged For Greatness
B Magazine, Chanun Poomsawai, Published on 11/08/2019
» Not too long ago, a conversation we had surrounding rising South Korean DJ Peggy Gou led to the general consensus that she was "a fashion DJ". While necessarily not an overt affront, "fashion DJ" seems to connote inferiority -- a lesser kind of DJ who banks on his/her looks rather than musical skills. Given Gou's meteoric rise and her inevitable involvement in the fashion world (she went to fashion school, after all), it's easy to dismiss her musicianship altogether and forget that she's accomplished so much more than just landing luxury ad campaigns.
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.
Borneo to be wild
B Magazine, Story & photos by Apipar Norapoompipat, Published on 23/09/2018
» Landing in Kota Kinabalu, we weren't sure what to expect. The name, to most globetrotters, conjures up the sky-piercing Gurung Kinabalu -- a mountain whose conquerable peak of 4,095m entices both novice and serious mountaineers from all over the world. But we weren't here for that. We were here for everything else (that the Malaysian Tourism Board could stuff) in between.
The water culture wars
B Magazine, Suthon Sukphisit, Published on 12/08/2018
» The prominent role that water has played in Thai life for centuries has driven chefs to develop techniques for cooking fish with the goal of eradicating bones and fishy smells, the major obstacles to making delicious dishes.