Bangkokpost.com : Leisure

Sweet or sour, Pineapple has its pluses

Sat, 26 May 2012 17:00:00 GMT

When Thai families of the past planted their kitchen garden, they did not limit themselves to just the chillies, lime and kaffir trees, lemongrass, galangal and varieties of basil usually found in household plots today. They also included pineapple.

Pitch's perfect pastries

Sat, 26 May 2012 17:00:00 GMT

For Pitch Jariyasathien cooking is both her passion and her profession. The keen young baker graduated from Le Cordon Bleu in the UK, a first step on her adventure to explore the tastes and techniques of bakeries around the world.

Zap zing zest

Fri, 25 May 2012 04:33:00 GMT

You know you're in a good Thai restaurant when you say "zaap" a lot and it's not because you're having an imaginary laser gun fight there. The word "zaap" in Isan language means delicious and if you like getting your tongue zapped with strong flavours then Cafe Chilli Zaap may serve you well. If the name rings a bell, it's because it's the sister restaurant of Cafe Chilli in Siam Paragon but this...

Tasty meals on a shoestring budget

Thu, 24 May 2012 17:00:00 GMT

Amid the country's souring economy and skyrocketing food prices, it may be time for restaurant-goers to tighten their belts and live more frugally.

Tradition on the go

Thu, 24 May 2012 17:00:00 GMT

Writing about a chain restaurant has never been particularly exciting. Sometimes it even comes with a concern of whether or not such massively expanded, and perhaps advertised, business deserves more media attention.

New show makes cooking fun

Tue, 22 May 2012 17:00:00 GMT

Tired of the usual cooking shows? The Bling Kitchen on www.You2PlayTV.com is here to represent an alternative for a gourmet journey.

Lulivo

Mon, 21 May 2012 17:00:00 GMT

The homemade Italian cuisine restaurant by Piedmontese chef Danillo Aiassa presents the Italian asparagus promotion until Sun, May 27.

From finance to fine dining

Sun, 20 May 2012 17:00:00 GMT

With more than 30 years working in the financial service industry at large banking corporations worldwide, Alan Kam, now the principal of Libertas Company Limited, is no ordinary financial expert with a busy schedule dominated only by numbers.

Tea for the Queen

Sun, 20 May 2012 17:00:00 GMT

Only the best deserve an invitation to Her Majesty Queen Elizabeth II's diamond jubilee celebrations, and speaking of tea-making, Twinings, an English company with more than 300 years of experience in the field, appears most qualified for this auspicious occasion.

A bottom feeder that remains tops among Thai diners

Sat, 19 May 2012 17:00:00 GMT

Thailand is home to a huge variety of both freshwater and saltwater fish, and Thais have definite preferences as to which fish is best in which dish. Sometimes circumstances dictate a substitution, but Thai cooks are never as satisfied as they would be with the type the recipe calls for.

Cookies and a pie to catch your eye

Sat, 19 May 2012 17:00:00 GMT

Rose Marie Wanchupela is best known for her role as founder of Rose Marie Academy in Pak Kret, Nonthaburi, as well as being a pioneer in the US Peace Corps' volunteer English programme in Thailand some 50 years ago. But at her residence on Nawamindra Road she likes to keep things simple, spending weekends in the kitchen with her great collection of cookbooks and recipes.

Fusion peruvian

Fri, 18 May 2012 04:27:00 GMT

Rather than joining the eateries spreading out sideways in every direction from Sukhumvit, one venue has taken the challenge to new heights - the 33rd floor, in fact. Above Eleven is the latest to join the new wave of venues at the top end of Soi 11. But in a soi trying to digest a host of new eateries, what could another one bring to the table? Above Eleven's unique two-pronged attack involves a...

Islands in the sun

Thu, 17 May 2012 17:00:00 GMT

Bangkok's latest mall offers griddled Japanese fare and a taste of Ireland.

French sweet treat macaroon mania

Tue, 15 May 2012 17:00:00 GMT

Good news for all macaroon lovers! You have six days to browse through a variety of this French sweet treat from leading patisseries and hotels right under the same roof at The Emporium.

Rare treats at Rangsit fair

Mon, 14 May 2012 17:00:00 GMT

Future Park, the shopping complex at the Rangsit end of Phahon Yothin Road, is hosting a fair from Friday to May 27 called "Red Cross and Best Products from Pathum Thani 2012". It will be held in the ground-floor Cascata zone and the Alive Park Hall.

Comfort Kitchen

Fri, 11 May 2012 04:40:00 GMT

I f your definition of "comfort food" involves stuffing your face with ice cream after getting dumped or bingeing on cakes while imagining the face of your horrible boss on them, you aren't that far off the mark. My MacBook's Oxford dictionary defines it as the type of food that gives consolation or a feeling of well-being. It is usually high in sugar or other carbs and also linked with childhood...

Sparkling evening of gourmet food and fine champagne

Thu, 10 May 2012 17:00:00 GMT

Mom Tri's Villa Royale in Kata Noi, Phuket, recently played host to the first champagne dinner featuring a selection of the world-famous Laurent-Perrier champagne at the award-winning Mom Tri's Kitchen.

A stroke of Luca

Thu, 10 May 2012 17:00:00 GMT

Whether it be a rustic trattoria with brick pizza oven, or a high-design ristorante with state-of-the-art wine cellar, the favour for Italian flavours in Bangkok (or should I say the whole world?) remains unabated. According to one reliable source, there are currently more than 60,000 Italian restaurants worldwide, and in Thailand's capital alone vaunts almost a hundred dining establishments that...

Kagonoya

Mon, 07 May 2012 17:00:00 GMT

Famous for its shabu shabu dining that highlights prime-grade imported beef, the Japanese restaurant from Osaka is currently hosting Kurobuta Pork Festival that is sure to delight lovers of pig meat.

Wait to exhale, But garlic is great

Sat, 05 May 2012 17:00:00 GMT

It is always surprising to hear people say that they don't eat garlic because it seems so ubiquitous that keeping clear of it presents a challenge. Garlic is included in all kinds of dishes in almost every country worldwide. It has been used for thousands of years, and although the plant originated in Asia it has long since spread throughout the West. Even bread, that symbol of Western cuisine...

Soused Salmon

Sat, 05 May 2012 17:00:00 GMT

Lai Kuan Geo was born into a family of connoisseurs of good food, willing to travel hours to savour the best. Starting his training in Malaysia and Amsterdam, Kuan travelled around Europe in his quest to master the culinary arts. "During my travels, I discovered the beauty and different cultures through their cuisine," he says.

20,000 Leagues

Fri, 04 May 2012 04:56:00 GMT

If you saw Walt Disney's Pinocchio (1940) when you were little, you probably remember the whale scene where the boy marionette, his father Geppetto and their pets are trapped inside a giant whale named Monstro. A new seafood spot called Whale's Belly has taken its name from this classic scene but it is anything but hopeless and you may actually want to be trapped there for many hours instead of...

Tantalising treat for the tastebuds

Thu, 03 May 2012 17:00:00 GMT

Fin (Fabulous is needed), a leading local supplier of boutique wines, worked closely with the St Regis Bangkok recently to organise a special event called "Chef's Table Wine Dinner, Vol 1" at the hotel's elegant Viu restaurant.

Taste of DeepSouth heads east

Thu, 03 May 2012 17:00:00 GMT

The recent relocation of Bourbon Street, Bangkok's long-favourite New Orleans-style eatery, which had for the past two decades been stationed in the humdrum Washington Square on Sukhumvit Soi 22, was not a regretful move. For customers, the new location on Ekamai Road is more inviting, and for the owner, it has allowed him to make a lot of refreshing modifications.

Grand Galleryof Global Gourmets

Thu, 03 May 2012 17:00:00 GMT

In the light of the two-day culinary session conducted by a medley of globally celebrated chefs during the recent World Gourmet Summit 2012, terms like "seasonal", "purity" and "sustainability" constantly resounded as if to signal the future of world gastronomy.