Showing 1-10 of 12 results
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Saltimbocca
Life, Vanniya Sriangura, Published on 03/02/2012
» A classicRoman dish conventionally madeby wrapping an escalope of veal around a thin slice of prosciutto which has beenflavoured with sageleaves and then marinating the whole in wine, oil or saltwater.
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Wonderchef wows with club classics
Life, Vanniya Sriangura, Published on 03/02/2012
» In the world-class gastronomic scene, it's not uncommon for a celebrity chef to simultaneously play a multitude of different roles. But when one is a TV personality, cookbook author, culinary instructor and restaurant consultant while conducting the kitchen of 10 restaurants of various cuisines in several international cities at the same time, that's really awe-inspiring.
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Wine harvest dinner set for March
Life, Published on 03/02/2012
» Some of Bangkok's best-known chefs _ David Thompson and Tanongsak Yordwai from Nahm Thai restaurant at The Metropolitan Hotel; Ken Hom from Maison Chin; plus Jacky Chan, Marco Riva and Frank Braun from the Shangri-La Hotel _ will be taking charge of different parts of the menu at this year's Wine Harvest Dinner and Auction. Proceeds from the event will be donated to the Scad Foundation.
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Giving by design
Life, Xiangyang Tang, Published on 03/02/2012
» Stephen Pimbley said his original dream was to be a designer for films. But now he is a renowned architect.
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The Food Fights Back
Life, Vanniya Sriangura, Published on 03/02/2012
» Over the past several years, the Japanese food craze has proliferated around the world. Nippon restaurants are mushrooming in large cities worldwide, while much of the Japanese culinary lexicon is comfortably entering the world's dictionaries.
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Alternative ways
Guru, Pornchai Sereemongkonpol, Published on 03/02/2012
» Although we're all budding non-materialistic Buddhists, we need money and can always use more of it. And while most of us try to get a degree and become a white-collar salary slave, some people have made serious baht in more imaginative ways. Besides drug trafficking (which we strongly advise against), here are six unconventional ways people have generated their dough.
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Our Thai big brother
Guru, Published on 03/02/2012
» Us Thais have it sorted. The system is working perfectly, there are no social issues of any real note and som tam is more delicious than ever! So how do we do it? How does a super city like Bangkok function so smoothly? Is it due to our impeccable manners? Our low sugar diet? And how come we are the only country in Asia to not have been colonized or affected in any way by the West?
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Menage a Trois
Guru, Richard Mcleish, Published on 03/02/2012
» They say that good things come in threes; whoever they are. In the case of Triplets Brasserie, it's the three minds behind the no-fuss, "global cuisine" eatery on a back lot of Lang Suan. It's in a happy household, hence the "menage". So expect French culinary delights rather than any other you dirty minds.
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