Showing 81-90 of 1,064 results
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On cloud NINE
Life, Vanniya Sriangura, Published on 03/08/2012
» Ever felt undecided where to settle for a quick lunch during a shopping spree?
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Preserving Paradise
Life, Vanniya Sriangura, Published on 09/08/2012
» Whether it is viewed from above or as its crystal clear water fondled my knees, Maldives' natural beauty is truly unmatchable and almost unbelievable.
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Jerusalem Artichoke
Life, Vanniya Sriangura, Published on 10/08/2012
» Not related to the ordinary artichoke, the Jerusalem artichoke is a tuber of the sunflower species. The tuber looks like a ginger root and yields a starchy-like texture with a delicate, slightly sweet and nutty taste.
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Up in smoke
Life, Vanniya Sriangura, Published on 10/08/2012
» Do you believe in Iron Chef? I don't.
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Land of the rising Sunday
Life, Vanniya Sriangura, Published on 17/08/2012
» As a customer, food writer and an observer, I'm no stranger to Zuma, a modern Japanese restaurant brand established in London but famous in big cities worldwide, including Hong Kong, Istanbul, Dubai and Miami.
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It's hip to be square
Life, Vanniya Sriangura, Published on 17/08/2012
» Refined Thai cuisine and Siam Square don't sound like a promising combination.
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Geoduck
Life, Vanniya Sriangura, Published on 24/08/2012
» Derived from a Native American word meaning ''to dig deep'', geoduck (pronounced ''gooey duck'') is a giant saltwater clam originally found on the west coast of the US and Canada.
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Lavish spread
Life, Vanniya Sriangura, Published on 24/08/2012
» One of the most eagerly awaited events of the year, the 2012 World Gourmet Festival will kick off on Sept 3 in Bangkok with a neat line-up of top-class culinary programmes that promise to delight diners and food connoisseurs throughout the week-long event.
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Knife-and-fork diplomacy
Life, Vanniya Sriangura, Published on 28/08/2012
» Charismatic people make good diplomats. A generalisation, of course, but a recent 90-minute meeting with Dr Surakiart Sathirathai at his home bore out the essential truth underpinning this statement.
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Affineur
Life, Vanniya Sriangura, Published on 31/08/2012
» Derived from the French verb affiner , meaning ''to refine'' or ''to complete the maturing of [a cheese]'',anaffineur could be viewed as the foster parent of any type of mature cheese. Since muchof the flavour connoisseurs look for in a cheese is attributed to the ageing process (affinage ), it iscommonfor artisan cheesemakers to have the best affineurs supervise the fine art of ripening their young cheeses.
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