Showing 1-10 of 67 results
-
Use your noodle
Life, Vanniya Sriangura, Published on 24/10/2014
» It was 15 minutes before 5pm, time for Ippudo to begin dinner operations. But the enthusiastic crowd in front of the restaurant was so large that I thought there must be something extraordinary going on.
-
Food from the heavens
Life, Vanniya Sriangura, Published on 02/01/2015
» December 2014 marked an exceptional milestone for Thailand's gastronomic scene as it's the first time the country's capital has enjoyed the high-profile presence of three Michelin-starred establishments.
-
Getting away from it all, and bringing more back
Life, Vanniya Sriangura, Published on 08/01/2015
» The holiday travelling season is over. So I'm sure many of my fellow Thais have a fresh experience of fak sue khong, which loosely translates to "asking someone to buy something for you".
-
Something to write home about
Life, Vanniya Sriangura, Published on 06/02/2015
» It's true that there's nothing boastful about Bharani's food, let alone a "wow" factor.
-
At the head of the Table
Life, Vanniya Sriangura, Published on 27/02/2015
» Since its low-profile opening two months ago, Chef's Table by Khao, a new venture by chef Vichit Mukura, hasn't experienced a slow moment.
-
The good life
Life, Vanniya Sriangura, Published on 20/04/2015
» In 1995, eminent banker and Thailand's ex-finance minister Boonchu Rojanastien decided to tear down his holiday home in Hua Hin and turn it into Chiva-Som, one of the world's first wellness and destination spa retreats.
-
Prioritising pleasure above all else
Life, Vanniya Sriangura, Published on 23/04/2015
» I once witnessed a restaurant employee walk out on her job in the middle of a busy lunch rush simply because her Western boss commented on the quality of her work, which made her unhappy.
-
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.
-
East meets West
Life, Vanniya Sriangura, Published on 22/05/2015
» During a casual dinner at a friend's house, Michael Hogan and Philippe Gaudal, executive chefs of JW Marriott Bangkok and Landmark Bangkok, were amazed by a Thai dish served that evening.
-
Games, gastronomy and giving
Life, Vanniya Sriangura, Published on 27/11/2015
» When the Bangkok Post-Black Mountain Charity Golf & Gourmet BBQ Dinner began in 2011, right away it proved to be a hole-in-one success.
Your recent history
-
Recently searched
-
Recently viewed links
Did you find what you were looking for? Have you got some comments for us?
