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通过中国顶级东西方学术展览, 包含视觉艺术与讲座等大型活动与精彩议题,为本地时艺界带来出众文化思潮。
At the confluence of southwestern Cambodia’s Kirirom, Bokor and Cardamom National Parks is a bold eco-tourism endeavour: a luxury tented camp in an 350 hectare private nature sanctuary saved from a dire destiny as a hardwood logging site by the Shinta Mahni Foundation founders, accoladed architect duo - Bill Bensley and Jirachai Rendtong.
Located in a residential area of Bangkok's bustling Charoen Krung district, this very unique restaurant might be not easy to find on your first visit. Samrub Samrub Thai has recently secured a Michelin star and is ranked 31st among Asia's 50 Best restaurants.
Amidst the jolly sparkling Sunday brunch vibe at the riverfront, my request for usual liquid kale and ginger detox formula appears to be too sober and requires an affirmation. The order placement is treated with assurance and avidness, a Mandarin Oriental commitment to excellence. The blend is delivered with care as I flip through a precious copy of The Gentleman in the Parlour by W. Somerset Maugham. My literary journey in the mystical realm of Siam resumes as I sip the nutritious emerald colour elixir. Yet, I cannot help but to disagree with the late author reminiscing his journey and acute malaria as I lounge by the languorous Mae Kong and be enchanted by the modern Thai marvels and mayhems.
Earlier this year, I finally revisited Bangkok and had the pleasure of dining with Tam (Chaisiri Tassanakajohn), the co-founder of the acclaimed Nusara restaurant, who is also the younger brother of Le Du’s Chef Ton (Thitid Tassanakajohn). Since its opening in 2020, Nusara has proved hugely popular for its unique Thai cuisine and family-influenced culinary traditions, garnering a third place at last year's Asia's 50 Best Restaurants.
Even the worldaround us is building more walls, globalization continues to flow through intangible things. Whether it's the fusion of various cuisines or the subtle tweaks made to local dishes in order to bring in other culinary traditions, one can see that a new generation of chefs is creating trends – each has a story behind.
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