When was the last time you took notice of the color of your food? Eating the rainbow isn’t really a new concept, but it actually helps supply your body with all the nutrients you need. (Sorry, the Skittles you’re munching on right now doesn’t count.) And while it’s cool that blue bolsters creativity, yellow triggers joy and green relieves stress, the first color of the rainbow is a particularly good one. Red boosts your attention span, makes you hungry, and yes, it can actually help you save another person’s life. AirAsia takes a stand in the fight against HIV/AIDS through its Inspi(RED) Burger. By joining forces with (RED), founded by U2 front man and long-time AIDS activist Bono and fellow activist Bobby Fisher, the low-cost carrier offers this inflight meal to raise awareness and support for people living with HIV/AIDS. Crafted by activist, international speaker, and (RED) ambassador chef Hong Thaimee, the Red burger draws on her Northern Thai roots to … [Read more...] about A red burger with a Thai twist
Recipe fish sauce thai
KNOWN FOR its orchards that produce such popular fruits as durian, mangosteen, rambutan and longkong, the eastern province of Chanthaburi is working hard to showcase its potential as a culinary destination where visitors can learn about the unique local produce, savour recipes cooked up by the old generation and sample the creative twists dreamt up by younger natives. Of course, not everyone grows fruit on this fertile land. On her 30-rai farm in Klong Plu sub-district, about 40 kilometres from Muang district, Sivaporn “Bess” Iamjitkusol practises organic farming based on an integrated and sustainable agricultural system. Garden vegetables such as coriander, long bean, cucumber, kale, chilli, holy basil and water morning glory fertilised with bio compost are among her main produce. Sivaporn Iamjitkusol, far right, leads visitors to learn about her organic farming based on integrated and sustainable agricultural system in Klong Plu sub-district of Chanthaburi. … [Read more...] about Chanthaburi on the table
WELL-KNOWN for its tender eight-flavoured pork belly, Palsaik Korean BBQ makes its way to Thailand with the launch of its first branch in the heart of the Bangkok that’s already luring local foodies with enticing Korean delicacies. With three branches in Seoul and outlets in the US, Japan, Australia, China, Taiwan, Malaysia and the Philippines, it arrived here last month courtesy of new-wave enterpreneur Duangporn Rungpuvapat and her family, whose Srithai Food Service factory has been supplying sauces and ingredients to big-name fast food brands and leading restaurants for the past 38 years. Duangporn says she got to know Palsaik – the name combines the Korean words for eight and colour – during her trips to Seoul. “I’m crazy about K-Pop girl groups so much so that I learnt the language and have been regularly going to South Korea with my family for years. We like sampling local food and I often read restaurant reviews on social … [Read more...] about A bellyful of belly
BORN INTO a family of restaurateurs, Dreerut Pichanusakorn never really thought about doing something different with his life. For almost six decades, the Pichanusakorn family has operated Neil’s Tavern, Bangkok’s oldest steakhouse, but Dreerut decided to step out on his own, opening his first Bangkok restaurant in 2014 and a second branch a couple of years later on Soi Asoke. The talented chef, who earned his degree from Le Cordon Bleu College of Culinary Arts in San Francisco, spent several years gaining experience at different restaurants in the US before returning home five years ago to launch Jann Bistro on Chan Kao Road in the Sathorn area. Aiming to attract young office workers and expatriates, he offers a variety of tempting easy-to-eat dishes at wallet-friendly prices and a relaxing dining space to chill out after a day of hardat work. Two years ago, he expanded to busy Asoke, serving more culinary creations with a focus on East meets West. Located … [Read more...] about Plates to please the palate
More akin to a vinegar-based cooking technique than a specific dish, adobo counts endless variations across the different regions, and even around the world thanks to overseas Filipinos. Now, adobo’s origin and a possible logical pursuit of its old pre-colonial name that was lost in translation are heatedly discussed at the table. More about Filipino cuisine: From curacha to lamb lechon, Isabela is definitely more than just their pancit An appreciation of Moro food can bring Pinoy Muslims and Christians closer, says this Muslim chef VIDEO: We take a food crawl with Chef Sau del Rosario in his native Pampanga This way, Ma’am Sir: getting a seat at the Pinoy resto Los Angeles loves Proof of adobo’s pre-Hispanic origins Pedro de San Buenaventura, a Franciscan missionary, was the first European to write about adobo de los naturales (adobo of ethnic Filipinos or their dishes with vinegar) in Vocabulario de la Lengua Tagala, published in Pila, Laguna in 1613. … [Read more...] about There’s nothing Spanish about adobo—should we ditch its Spanish name?