When it comes to hotels, there’s luxury and then there’s luxury.
There are properties that gift you with a fruit basket upon arrival, then there are properties that lay out a platter of bite-sized miang kum, savory snacks wrapped in fresh betel leaves. There are resorts that boast of Olympic-sized swimming pools, then there are resorts that neatly outfit their individual suites with private pools overlooking the ocean. There are concierges who can suggest activities for you, and then there are the hotels that arrange for baby elephants to visit their beachside patio bar at sunset. Guess which category Krabi’s Phulay Bay falls under? Keep reading »
Few travelers to Thailand make it to Isaan, the sprawling agricultural heartland in the northeast. Fewer still make it to Tha Bo, a tiny village in the Isaan province of Nong Khai, which borders Laos from across the Mekong River. But I was determined to visit, spurred on by this two-sentence description the town is allotted in most guidebooks: “A large Vietnamese population lives here, and they’ve cornered the market on noodle production. From 5-10am you can watch people at the factories making the noodles, and then at around 2pm they start the cutting, all by hand.” Read more »
For those weary of the traffic snarls and sauna-like conditions in Bangkok, Chiang Mai provides the perfect antidote—northern Thailand’s largest city is blessed with cooler temperatures, stunning mountain backdrops, and a lively food and culture scene. Keep reading »
In South Florida, local produce takes on a whole new meaning: With the same micro-climate as Thailand, the area is home to a thriving Thai farming community, which supply fruits, vegetables, and herbs to immigrant enclaves, Thai groceries, and farm-to-table Thai restaurant, Khong River House.
In South Florida, local produce takes on a whole new meaning: With the same micro-climate as Thailand, the area is home to a thriving Thai farming community, which supply fruits, vegetables, and herbs to immigrant enclaves and Thai groceries. Intrigued by the idea of a slice of rural Thailand hiding out within an hour's drive of Miami, I visited a farming community in Homestead, Florida, with chef Piyarat Potha Arreeratn—a.k.a. chef Bee—of Miami Beach's Khong River House.—Cory BaldwinRead the full story »
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice. This recipe comes from chef Hong Thaimee of Ngam restaurant in New York City.
The now-essential ingredient of sweetened condensed milk was first incorporated into this potent summer cooler in the mid-twentieth century, when the commissaries of American military bases in Thailand were selling the thick, concentrated treat. Locals quickly embraced it, adding the stuff to both iced coffee and tea, making them luxuriously sweet.