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Savour the moment
Life, Vanniya Sriangura, Published on 15/05/2015
» Flour Shoppe, a four-year-old dessert café franchise that recently stepped into the in-vogue territory of all-day breakfast, has a flair for the savoury.
New breed of pledging
Life, Vanniya Sriangura, Published on 15/05/2015
» Just like most consumers of the Kingdom's main culinary staple of smooth, polished white rice, Korn Chatikavanij was never much of a fan of so-called novel types of Thai rice.
A chilled treat
Life, Vanniya Sriangura, Published on 15/05/2015
» To go with the gracious, nature-driven concept of the 2015 Bangkok Chefs Charity Gala Dinner and Auction, which will be held in six weeks, a meticulously prepared vichyssoise is chosen to represent the soup course at the 10-course gourmet evening. It is a sumptuous creation by executive chef Leslie Stronach of InterContinental Bangkok and executive chef Antony Scholtmeyer of the Sukhothai Bangkok. Dubbed chilled vichyssoise with smoked eggplant, crispy buckwheat, olives and violet cress, the dish promises to indulge guests with the creamy potato-leek soup perfected with a sublime touch from aromatic purée of eggplant, black olive crisps, truffle butter dressing and microgreen herbs.