Showing 1 - 10 of 44
Keep calm and cook eggs
B Magazine, Story & photos by Suthon Sukphisit, Published on 10/05/2020
» In every crisis, people worry about food scarcity and stockpile items considered to be simplest to cook, economical and have a long-shelf life. In the past, instant noodles were the most favourite choice.
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.
Miss(ed) Opportunity
B Magazine, Chanun Poomsawai, Published on 15/03/2020
» The rise of synth-pop darling Claire Boucher, aka Grimes, has been a fascinating one.
Behold the gentle giants
B Magazine, Story by Melalin Mahavongtrakul, Published on 15/03/2020
» A short ride on a jeep brought us along the dirt road. It was just after 5pm in Chiang Rai. The weather was cool, with sunlight seeping between the haze and clouds. We arrived at our destination soon enough. Hiding behind walls of bamboo was lush greenery of the paddy field. We walked through, stepping on stones that led further inside to the big bubblelike structure perched on a raised platform. Right next to it is an enclosure where three elephants roamed.
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.
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.
Exotic sites and wild creatures
B Magazine, Story & photos by Pattarawadee Saengmanee, Published on 02/02/2020
» Leaving the popular resort town of Pokhara in late afternoon, our van wove its way through the sprawling hillside roads heading to Chitwan, the lowlands in south central Nepal.
The reason for the season
B Magazine, Andrew Biggs, Published on 01/12/2019
» It used to worry me that Christmas trees would sprout up in Bangkok around early to mid-November.
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.
Back to the future
B Magazine, Story & photos by Suthon Sukphisit, Published on 20/10/2019
» Food production has developed considerably over the years and it is hard to foresee what it will be like in the future. No one knows what kind of raw materials and ingredients will be used or how the food will taste. However, we can trace back how Thai dishes were prepared in the past and how they have been developed to this day.