จับคู่รสชาติที่ลงตัว กับกูรูด้านอาหารและเครื่องดื่ม ที่ Saiun Bistro Sake & Wine
ถ้าเป็นเรื่องสาเก ภาพที่หลายคนนึกถึงคงจะเป็นเชฟชาวญี่ปุ่นที่กำลังเสิร์ฟอาหารให้บนจานในขณะที่เรากำลังรินสาเกจากขวดเซรามิกเพื่อดื่มควบคู่เช่นเดียวกับการดื่มไวน์ ทั้งสาเกและไวน์เป็นเครื่องดื่มที่มีเอกลักษณ์ มีความซับซ้อนและหลากหลายในรสชาติ ความจริงแล้วสาเกไม่เพียงแค่ดื่มคู่กับปลาดิบเท่านั้นแต่ยังสามารถจับคู่กับอาหารจากทั่วโลกได้นับพันเช่นเดียวกันกับไวน์
The Adventures of Tom: March 2015
I am rarely asked what I would do if I only had 24 hours in Chiang Mai. But when I am, it is a tricky question to answer. I might suggest exploring one of the well over a dozen temples dotted around the city including the fabulous Wat Doi Suthep with its mountain-top views and big bells to bong. I might mention the Night Bazaar, the Chinese market or the Saturday and Sunday walking streets with ta … Continued
Learning Lanna
Much has been written about the Thai education system, largely focusing on deficiencies, flaws, and the substandard performance of Thai students in comparison to western students and students from other ASEAN nations. In the most recent 2014-2015 Global Competitiveness Report released by the World Economic Forum, Thailand ranked 90th out of 144 countries surveyed in the “quality of primary education” category. Among ASEAN nations, the quality of Thailand’s primary education ranked seventh out of ten.
Sushi With Your Corned Beef?
An old church on Soi 5 Nimmanhaemin has been lovingly converted into the new Tengoku+Yaki Restaurant, run by the successful restaurateurs of Tengoku de Cuisine (six time winner of Thailand Tatler’s Best Restaurants). But what is turning this restaurant into the latest buzz are the other offerings which surround its charming little courtyard bar in the restaurant compound.
Moody and Majestic Yangshuo
As I slowly unbent my frozen limbs, curled up tight all night long under the hotel’s duvet, to slip into a pair of thick wool slippers, put on a comfy coat, and perch my glasses onto what I think was my nose (all feelings had left me), I was ready to be impressed. We had arrived late the night before at the Yangshuo Mountain Retreat, an hour’s drive from Guilin, China, and being the dead of a foggy winter with no illuminations to be found in the sky, I had yet to step onto my balcony. With a flourish I pulled open the curtains, took a deep breath and braced myself. And, cold be damned, spent the good part of the next half hour gazing in awe at the incredible sight before me…
Honour Thy Mother
By now, I think it’s safe to assume that most of you know about kombucha, the fermented tea that hipsters and health fanatics are drinking by the gallon. But what could have been merely a passing fad seems to have staying power, thanks perhaps to its ancient legacy and uniquely addictive flavour.
Itchy to Rock, Itchy to Roll
Firelight flickers over the faces in the crowd, an even mix of Thai and farang, swilling cheap cups of Sangsom and chatting amongst themselves. It’s a cool evening and many of the bar-goers are dressed in leather jackets adorned with spikes and patches – skulls, fireballs, the names of local punk gangs – attached with safety pins. The clientele meshes well with the bar itself, 7 Pounds, a ragtag open-air affair near Wat Jed Yod, several small buildings framing a central courtyard scattered with vintage adverts, old analog TV sets and mismatched chairs.
The Pork That Launched a Thousand Likes
Chiang Mai’s latest star is 22-year-old Aorawee “Ping Pong” Singdaeng, a humble pork vendor who set up shop on a roadside in Santitham no more than a few months ago. She’s certainly not the first vendor I have seen sporting a university uniform. So what makes her special? Why is she such a hit?