Showing 1,251 - 1,260 of 1,278
Bollywood parties big into the small hours
Life, Nianne-Lynn Hendricks, Published on 29/06/2018
» Monsoon season may have arrived in Bangkok, but on Sunday it rained Bollywood stars as the International Indian Film Academy (IIFA) put on a spectacular melange of glitz and glamour at the Siam Niramit Theatre in Bangkok. The grandest celebration of Indian cinema, the 19th IIFA Awards returned to the City of Angels for the second time since their inception in 2000.
From seedling to bar
Guru, Nianne-Lynn Hendricks, Published on 22/06/2018
» MarkRin Chocolate was born out of the love for chocolate by Assoc Prof Dr Sanh and his wife Kanokked "Thip" La-Ongsri, who also created it as a long-term research project in Chiang Mai. Sanh found that the agricultural geography of Thailand qualified for planting cacao trees. The first cacao plant in Chiang Mai, Sanh crossed two cacao varieties and created his own hybrid called "I.M.1". He and Thip formed MarkRin Farms, to support and form a cooperative, so cacao farmers have a stable occupation since cacao is a monocrop and intercrop. Sanh and Thip also studied and researched cocoa beans fermentation together to develop chocolate from premium quality dried beans.
Chef to table
Guru, Nianne-Lynn Hendricks, Published on 15/06/2018
» With the numerous food delivery services in Bangkok, one is spoilt for choice at mealtimes. However, eating healthy is a challenge when it comes to ready-to-eat meals.
The asparagus whisperer
Life, Nianne-Lynn Hendricks, Published on 01/06/2018
» Sylvain Erhardt planted his first seed in 2009 and harvested his first crop in April 2010 in Sénas, France. Popularly known as the "king of asparagus", Asperges de Roques Hautes supplies some of the world's best chefs with the spring's most coveted vegetable.
Swede's in season
Life, Nianne-Lynn Hendricks, Published on 01/06/2018
» Fäviken Magasinet is often described as the world's most isolated two Michelin-starred restaurant and chef Magnus Nilsson tends to agree. "One should go once, maybe twice and it should enrich the rest of your year as a very unique experience."
Return to the sea
Guru, Nianne-Lynn Hendricks, Published on 25/05/2018
» Once upon a time, in the City of Angels was a place where your childhood fantasies could come true. Embrace and indulge your mermaid side at the Baking Mermaid Tearoom.
Savour Spain
Guru, Nianne-Lynn Hendricks, Published on 25/05/2018
» Taburete is not new to the Bangkok food scene. In fact, it moved from a small space on Sukhumvit 24 to Soi Sala Daeng a year-and-a-half ago, taking with it the same tastes and flavours. In a slightly bigger space now, with an outdoor terrace area that has four tables, Taburete's quaint concrete facade and fancy grillwork transports one to Spain, where lazy afternoons are spent people-watching while sipping sangria, minus Bangkok's mosquitoes. Once through the wooden doors, you are actually in a tapas bar that has no more than four tables, with a long table against the French window for the streetview.
Welcome to heaven!
Guru, Nianne-Lynn Hendricks, Published on 25/05/2018
» Chef Sujira "Aom" Pongmorn is chef de cuisine and co-owner of Saawaan, a Thai fine dining restaurant on Soi Suan Phlu. Born and raised on Charoen Krung Road in a family of professional cooks, chef Aom grew up around food. After high school, she completed the School of The Oriental Hotel Apprenticeship Program at the Mandarin Oriental Bangkok and started her professional career in the hotel's famous Lord Jim's. Chef Aom's fine dining experience continued at Sra Bua, Issaya Siamese Club and at The House On Sathorn. In 2016, she opened Baan Phadthai with restaurateur Frederic Meyer, which was awarded a Bib Gourmand in the inaugural Michelin Guide Bangkok 2018. Saawaan is Chef Aom's latest achievement where she creates dishes with respect for Thai culinary heritage.
The forager chef
Life, Nianne-Lynn Hendricks, Published on 04/05/2018
» It is rare that food these days is prepared with its medicinal values kept in mind. But a chef in the heart of Thailand's Northeast is slowly changing that.
Cool for the summer
Guru, Nianne-Lynn Hendricks, Published on 04/05/2018
» Summer would not be summer without ice cream. It's most people's go-to frozen treat and what makes this treat even better is the addition of a little bit of "spirit".