Showing 1 - 10 of 35
The new normal is older than you think
B Magazine, Story & photos by Suthon Sukphisit, Published on 07/06/2020
» Tomorrow's food should be better than today and yesterday.
The hunter and the hunted
B Magazine, Story by Melalin Mahavongtrakul, Published on 03/05/2020
» In dystopian Korea, four men dream of a better life and decide to rob a gambling house, only to find their short-lived success becomes a nightmare when a killer is deployed to go after them. Time To Hunt, directed by Yoon Sung-hyun, is now streaming on Netflix after having had its premiere at the Berlin International Film Festival back in February.
When Hollywood comes to town
B Magazine, Story by Melalin Mahavongtrakul, Published on 26/04/2020
» After being given ear plugs and goggles, we were ready for some action.
2020 travel vision
B Magazine, Published on 19/01/2020
» Top 10 places from the New York Times' 52 picks of destinations to inspire, delight and motivate you to explore the world
Going for a dip
B Magazine, Story & photos by Suthon Sukphisit, Published on 08/12/2019
» Nam jeem (dipping sauce) has an incredibly strong influence on Thai food. But there is no explanation as to which sauce should be served with certain dishes. No rules exist when it comes to nam jeem.
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.
Sample some local flavour
B Magazine, Published on 08/09/2019
» When you travel to the provinces in search of a genuinely local experience, one of the best ways to do that is to try the local food. But, be warned; you may have to forget the sights, sounds and flavours of the dining experience you are used to in Bangkok.
All's well that ends well
B Magazine, Andrew Biggs, Published on 28/07/2019
» Greetings from Suvarnabhumi Airport, Bangkok.
An acquired taste
B Magazine, Suthon Sukphisit, Published on 09/06/2019
» Pla ra (fermented fish) is a big part of Thai cuisine. Thais, like Mon, Cambodians and Vietnamese, have a long tradition of eating fermented fish. In Isan, people traditionally make their own pla ra. And when children there are old enough to eat solid food, the first thing their parents usually feed them is freshly-steamed glutinous rice dipped in pla ra.