Showing 1 - 10 of 30
Travel back in time
B Magazine, Story & photos by Pattarawadee Saengmanee, Published on 26/07/2020
» Nestled in Kanchanaburi, Mallika City 1905 AD has isolated itself from the outside world and exists in a 19th-century time warp, in which all 300 staff members dress in period costume and play the roles of farmers, vendors, artisans and villagers to simulate the old Siamese lifestyle along the Chao Phraya River.
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.
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.
Taking up the pots and pans
B Magazine, Story by Suthon Sukphisit, Published on 05/04/2020
» The spread of Covid-19 has prompted us to take precautions in safeguarding ourselves from transmission.
Do your porridge
B Magazine, Story & photos by Suthon Sukphisit, Published on 01/03/2020
» Rice porridge, or khao tom, is a simple dish brought to Thailand by Chinese migrants. It quickly become a staple throughout the Kingdom, as it is easy to make and very economical.
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.
Stop and smell the miang kam
B Magazine, Story & photos by Suthon Sukphisit, Published on 22/12/2019
» The number of traditional Thai snacks has sadly diminished over time. One old favourite, miang kam, is a savoury snack that requires meticulous skill to prepare. Its many ingredients are, however, readily available in the kitchen to achieve the perfect balance of flavours.
Worth the effort
B Magazine, Story & photos by Suthon Sukphisit, Published on 17/11/2019
» Those who can cook may have received tips from gurus or books, but to be a good cook you need regular practice to maintain consistency and improve taste. This is a basic rule cooks have always adhered to.
Source of sour
B Magazine, Story & photos by Suthon Sukphisit, Published on 03/11/2019
» In Thai cooking, many seasonings are used to attain a sour taste, but the most used are tamarind and lime. These two have a different sourness that makes each of them suitable for seasoning different dishes.
Eat your fill and be healthy
B Magazine, Story & photos by Suthon Sukphisit, Published on 13/10/2019
» Among the most concerning health issues for Thais these days, especially in Bangkok, is high cholesterol. There are many contributing factors, but, broadly speaking, it's a result of unhealthy diets. However, the prospect of watching what you eat is a daunting one for many people, when it is so easy to get food anywhere at anytime. And once they've fallen into a pattern of unhealthy eating, most people find it difficult to escape the cholesterol trap.