Showing 1 - 9 of 9
New feasts for your palate
Guru, Nianne-Lynn Hendricks, Published on 21/04/2025
» Bangkok is a city that never sleeps, at least in the food and beverage department. Blink and you’ll miss another new restaurant opening or a drink launch. Guru By Bangkok Post is making sure that even if you blink, you don’t miss out on the new taste tinglers that are worth mentioning.
A naturally beautiful setting
Guru, Nianne-Lynn Hendricks, Published on 30/01/2025
» Ubud, on the Indonesian island of Bali, is magical. Though Ubud isn’t shy of luxury resorts, making the most of the magic, flora and fauna is Mandapa, a Ritz-Carlton Reserve.
Savour a world of culinary delights
Guru, Nianne-Lynn Hendricks, Published on 16/07/2024
» The Las Vegas of Asia, Macau is not known just for its lights, sounds and opulent casino hotels.
A journey through Cambodia’s culinary heritage
Guru, Nianne-Lynn Hendricks, Published on 13/11/2023
» Cambodian cuisine may not be as renowned as Thai cuisine but that doesn’t mean it is any less significant.
Blast from the past
Guru, Kankanok Wichiantanon, Published on 10/07/2020
» Bangkok has witnessed a myriad of old, surviving buildings turned into retail and hospitality spaces, especially boutique hotels and guesthouses. For every whimsical, stylish opening, these historic buildings still hold very much of their past and retain original characters behind their revived, new looks. Guru hits a few cool places.
Viral innovations
Guru, Eric E Surbano, Published on 08/05/2020
» This pandemic has revealed a lot of things. For starters, booze is apparently a necessity and we were this close to rioting on the streets when it seemed like the ban wasn't about to be lifted. People who didn't give a crap about others were exposed but thankfully that was overshadowed by news of people helping out and being kind, decent human beings. We've realised just how much we rely on those who deliver our food, how much we miss travelling and whether we like to admit it or not, we actually miss going to work. To top this, the ingenuity of people has also been revealed and a bunch of new innovations have been created to help out as we try and recover from this life-altering state. This week, we've got innovations from Thailand that have sprung up in response to Corona time.
Uniquely Thai Logic
Guru, Pornchai Sereemongkonpol, Published on 17/01/2020
» A school in Pathum Thani was recently exposed for having the controversial policy of gauging the loudness of students singing the national anthem. They were so serious about it that they divided the students into three categories, based on how loud they are: green, yellow and red. If a student is given green, then they pass. Yellow means they have to sing it twice. Red means they have to sing it thrice. WTF, you ask? This idea is supposed to measure how much students love Thailand. The louder they sing, the more patriotic they are. Simple logic. Of course, the school scrapped this unnecessary practice after receiving overwhelmingly negative feedback from the public. Simple logic, too.
Bizarre foods
Guru, Nianne-Lynn Hendricks and Luke Farrell, Published on 13/12/2019
» Remember the nose-to-tail restaurant trend that took over the dining scene a few years ago? Newsflash, it ain't new. There have been restaurants all over the world, including Thailand, where nose-to-tail dishes have been the stars of the show for decades! Food enthusiast Luke Farrell and I embarked on a food journey to take you to places you may have or have not been, and may not even have heard of!
From greenhouses to tables
Guru, Nianne-Lynn Hendricks, Published on 07/06/2019
» In his pursuit for traditional values, chef Luke Farrell has created a 'living library' of his own. Ryewater Nursey in Dorset, the UK, is the labour of Farrell's love for all things Asian, especially ingredients. On his family's 40-hectare property, the chef-turned-farmer is growing Asian produce, which he supplies to top London restaurants. Using seeds and cuttings brought from his travels in Asia, Farrell is growing, in greenhouses, fresh organic herbs, spices and vegetables, pollinated by his father's tropical butterflies. Guru speaks to Farrell about his growing obsession with Asian ingredients.