Showing 1-10 of 18 results
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A solitary pictorial quest
Life, Published on 03/02/2012
» The National Gallery presents "Retrospective", which showcases more than 100 acrylic on canvas paintings created over the past 30 years by Thai artist Pakitsilp Varamissara.
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Peeking into the past
Life, Plalai Faifa, Published on 03/02/2012
» In her book, On Photography, Susan Sontag pointed out that the passage of time often readjusts the aspects of a photograph that we find interesting. When looking at an old photo of someone's remote relative, taken in the 1880s or 1890s, the face of the person represented may be the first thing we look at, but often the clothing is what really draws the attention, or the furniture, knick-knacks sitting on shelves or tabletops, books on shelves, lamps or wallpaper, things that would have been taken for granted by the person who took the photo.
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Three flavours
Life, Kong Rithdee, Published on 03/02/2012
» Baseball geeks will revel in the chance to cheer along with the underdog that makes it, the league-stinker that stuns the big-spender, with the help of digital tinkering. But even if you're illiterate in the great American game, this sport drama has enough of a broad sweep to hook you along with Billy Beane, the real-life manager of Oakland Athletics who, in 2001, gambled with the then-unthinkable strategy of computer analysis and took his team on a 20-match winning streak. That Beane is played by Brad Pitt _ boyish, beaming and bright-eyed _ is, if not exactly a grand slam, a pretty swooping homerun.
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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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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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