Toey Sarunrat

This week’s food news comes with birthdays, seasonal ingredients and a few unexpected twists. LARDER marks four years by reviving KA NAP KI, its chef takeover series that brings some of Bangkok’s best restaurants into its kitchen. Akira Back Bangkok goes hard on summer truffles from France and Italy, while Summer Palace puts grouper in the spotlight with a Cantonese menu built around the prized fish. Song Wat gets a new upstairs hangout with Ciao SongWat, and 25 Degrees gives burger lovers two limited reasons to drop by: a Japanese A5 wagyu burger and a thick Hershey milkshake.

Cada año elaboramos una clasificación definitiva de las mejores ciudades del mundo para comer y beber. El objetivo es rendir homenaje a los chefs, los fogones y los puestos de comida callejera que alimentan a la ciudad, uniendo a locales y visitantes para saborear uno de los mayores placeres de la vida: una comida excelente. ¿Y cómo se decide la lista? Este año, el ranking de las Mejores Ciudades para Comer de Time Out se ha creado a partir de una encuesta a más de 24.000 residentes de todo el mundo. Les pedimos que valoraran la calidad general de la escena gastronómica de su lugar de residencia, el precio de salir a cenar y los puntos gastronómicos en los que creen que destaca su ciudad. A continuación, combinamos esas miles de respuestas con el criterio del panel de expertos culinarios de Time Out (editores y críticos gastronómicos de toda nuestra red), quienes votaron por las ciudades que consideran los destinos gastronómicos más estimulantes del planeta en este momento. Para garantizar que la lista refleje fielmente las capitales culinarias globales, solo la ciudad con la puntuación más alta de cada país logró entrar en el Top 20 definitivo. Como demuestra nuestra selección, vivimos un momento divertidísimo para salir a comer por la ciudad. Restaurantes desde Lisboa hasta Lima están sirviendo algunos de los platos más sorprendentes, atrevidos y francamente deliciosos que se puedan encontrar. ¿Qué hay en el menú? Polos de crema de mandarina en Nueva York, fideos de espina

Cada any elaborem una classificació de les millors ciutats del món per menjar i beure. L'objectiu és retre homenatge als xefs, els fogons i les parades de menjar de carrer que alimenten la ciutat. I com es decideix la llista? Enguany, el rànquing de les Millors Ciutats per Menjar de Time Out s'ha creat a partir d'una enquesta a més de 24.000 residents de tot el món. Els vam demanar que valoressin la qualitat general de l'escena gastronòmica del seu lloc de residència, el preu de sortir a sopar i els punts gastronòmics en els quals creuen que destaca la seva ciutat. A continuació, vam combinar aquestes milers de respostes amb el criteri del panell d'experts culinaris de Time Out (editors i crítics gastronòmics de tota la nostra xarxa), que van votar per les ciutats que consideren els destins gastronòmics més estimulants del planeta en aquest moment. Per garantir que la llista reflecteixi fidelment les capitals culinàries globals, només la ciutat amb la puntuació més alta de cada país va aconseguir entrar al Top 20 definitiu. Com demostra la nostra selecció, vivim un moment divertidíssim per sortir a menjar per la ciutat. Restaurants des de Lisboa fins a Lima estan servint alguns dels plats més sorprenents, atrevits i francament deliciosos que es puguin trobar. Què hi ha al menú? Polos de crema de mandarina a Nova York, fideus d'espina de peix a Copenhague i un sofisticat phở a Ciutat Ho Chi Minh. Hi ha alta cuina a Melbourne i fun dining (alta cuina divertida) a Ciutat del Cap

Every year, we create a definitive ranking of the world’s greatest cities for eating and drinking. The aim is to celebrate the chefs, kitchens and street food stalls that feed the city, bringing locals and visitors together to savour life’s one greatest pleasure: an excellent meal. So, how is the list decided? This year, Time Out’s Best Cities for Food with Intrepid Travel was created on the back of a survey of more than 24,000 locals, based all around the world. We asked them to rate the overall quality of the food scene where they live, how affordable it is to eat out and the food spots they believe their city does best.  We then paired their thousands of responses with the insight of Time Out’s expert food panel – editors and food critics from across Time Out’s network – who voted for the cities they think are the most exciting dining destinations on the planet right now. Only the highest-scoring city in each country made the final 20, ensuring our list reflects culinary capitals globally.  As our list demonstrates, it’s a very fun time to be eating out in the city right now. Restaurants from Lisbon to Lima are serving up some of the most striking, daring and downright delicious plates of food you can find. On the menu? Satsuma creamsicles in New York, fish bone noodles in Copenhagen and fancy phở in Ho Chi Minh. There’s fine-dining in Melbourne and ‘fun dining’ in Cape Town, food trends from sandwich crazes to elevated tacos, and coffee and cocktail scenes well worth trav

If you’ve been paying attention to the global dining circuit, you’ll know Potong isn’t just having a moment. It’s shaping one. Set inside a 120-year-old former Chinese herbal pharmacy in Yaowarat, the restaurant has become one of Bangkok’s most talked-about dining rooms, where chef Pichaya ‘Pam’ Soontornyanakij turns personal history into something you can really taste. Now, with Potong landing in the top 10 of the Food & Wine Global Tastemakers Awards, it finds itself in a different kind of spotlight. The annual list, built from nominations by more than 400 chefs, writers and travel experts – before being ranked by a global advisory board – is less about white tablecloth tradition and more about how food connects to place, memory and identity. For Pam, this recognition is very significant. ‘It’s a very meaningful recognition, both personally and for the team, because it reflects a long process of building something with intention and consistency,’ she says. ‘When you open a restaurant like Potong, you don’t think about rankings at the beginning. You focus on developing your identity, your food and your team step by step.’ And then there is the bigger picture. ‘For a long time, Thai food was often simplified or misunderstood globally. Recognition like this helps expand that perception and allows people to see the full complexity of what our cuisine represents.’   So what does ‘world-class dining’ even mean now? For years, the idea of ‘world-class dining’ came with a fixed ima

Bangkok’s dining scene never ceases to impress with new restaurants constantly adding fresh energy to the city’s vibrant food landscape. While elegant fine dining establishments often steal the spotlight with their refined menus and impeccable presentation, casual eateries play an equally important role in shaping the city’s culinary identity. From bustling street-side stalls to trendy bistros, these spots capture the capital’s lively spirit through bold flavours, creative concepts and inviting atmospheres. If you’re planning a romantic evening for two, a laid-back family dinner or even a solo food adventure, there’s no shortage of exciting options. The city’s diverse culinary landscape continues to expand, offering everything from Cantonese and French delicacies to comforting Burmese dishes. Whether you’re drawn to modern fusion cuisine or timeless classics, there’s always something new to discover. Discover, book, and save at hundreds of restaurants with Grab Dine Out. Enjoy exclusive discounts, use dining vouchers, and make instant reservations, all in the Grab app. Explore Grab Dine Out now.

タイムアウト東京 > トラベル >バンコク、ベストレコードショップ8選 バンコクには優れたレコードショップが多くあるが、真の音楽愛好家はそれらの店が、単にレコードを売っているのではなく、音楽文化そのものを生かし続けているということをよく知っている。 多くの人々がスマートフォンで音楽をストリーミングしながら絶え間なく画面を眺めるこの時代にあっても、アナログな音を好み、ほこりをかぶったレコードに心躍らせ、音楽を実体験として味わいたい者たちのための居場所が、バンコクにはまだ残されているのだ。 長年の「ディガー」であるか、先週初めてターンテーブルを手に入れたばかりの初心者であるかは関係ない。 この街には、ただレコードを売るだけでなく、コミュニティーを育み、情熱を燃やし続け、フィジカルな音楽がなぜ今なお重要であるのかを思い出させてくれる、控えめながら輝く店が点在している。 現金と時間、そして何より好奇心を持って訪れたい、バンコクのレコードショップを紹介しよう。 関連記事『タイムアウトが発表、「世界の歩いて回れる都市 トップ20」ランキング』『海外移住するならどこへ？ 「TikTokで人気の移住先」ランキングが発表』

Bangkok’s unagi game is way stronger than most people realise. There’s something oddly satisfying about unagi don. Maybe it’s the way the sweet glaze coats the charred eel skin. Over the past few years, a wave of unagi-focused joints, many with real Japanese roots, has spread around town, and they’re doing the dish serious justice. We’ve rounded up five restaurants where the eel is fresh and the grill marks aren’t only for show.

There’s something almost primal about the essence of a smash burger – it’s about that sear, that sound of ground beef hitting a hot griddle and being pressed until the edges go lacy and crisp, the fat bubbling up just enough to drip down your wrist. That’s exactly what this burger style has always been about. Since the 1950s, when American diners began smashing patties thin on flattops for speed and flavour, they unintentionally unlocked a Maillard reaction so perfect that, over half a century later, Bangkok is fully hooked on the crackly crust and fast-food-gone-right charm of this once-humble American invention, now reimagined by everyone from Thai chefs to hardcore burger heads across the city. The smash burger isn’t exactly new – but its resurgence has taken on a life of its own. Instead of using pre-formed patties, cooks now place balls of minced beef directly onto a blazing hot griddle and press them down hard, often with a heavy spatula or metal press (legend has it, a can of beans did the job in the early days). Once considered a fast, forgettable method in American diners of the 1950s, the technique faded from the spotlight – until the 2010s, when chains like Shake Shack and Smashburger helped bring the seared, crispy-edged patty back onto the radar. These days, chefs have refined the smash to an art: some go ultra-thin and stack high like meaty crepes, while others stick with more traditional 150g patties, always aiming for that elusive sweet spot – crispy edges, ju

Picture this, dusky pink walls, curving bronze shelves, rattan panels and a playlist that swings between disco and dreamy lounge jazz. We’re perched on a velvet banquette at Dusit Thani’s new 1970 Bar, and it genuinely feels like we've stepped back into the golden age of glamour. It’s here, amid cocktails and unrivalled city views, that we meet Jay and Jareyadee ‘Ple’ Spencer, founders of Woof Pack Projects, long-time creative forces in Bangkok, and one of the city’s most quietly iconic couples. ‘I think the 1970s were a time of beautifully decorated spaces,’ Jay says, sipping a dirty martini. ‘This bar feels like a private penthouse imagined by someone with great taste. André Fu nailed it – it’s intimate, nice and private.’ Photograph: STYLEdeJATE Ple agrees, though her eye goes straight to the skyline. ‘I love the view,’ she smiles. ‘You’re surrounded by towers in the city, and suddenly there’s green. It feels calm. Dusit has always had this iconic presence – it’s part of the neighbourhood. Coming here feels like visiting a friend’s apartment: it’s cosy, it’s comforting.’ If the pair were actually living in the ‘70s? ‘I’d be in the same field, just different aesthetics,’ Jay muses. ‘I’ve always been surrounded by art and design, so I’d still be doing this – maybe just trading skinny jeans for bell bottoms.’ Photograph: STYLEdeJATE Ple lights up. ‘I’d be running a production house,’ she says without missing a beat. ‘I actually wanted to be an architect, then switched to

In a city that never stops reinventing itself, Thai desserts remain one of the most tender links to the past, a quiet and fragrant reminder of heritage. These time capsules are carefully steamed, stirred or shaped by hand. Today’s Thai dessert scene in Bangkok is alive with contrast. You’ll find age-old favourites like luk chup and thong yod sitting beside creative renditions. Some shops honour the old ways, while others add a whisper of creative method, layering in new textures, new pairings or contemporary presentation. These seven dessert spots serve a moment of nostalgia, comfort, and cultural pride. From mung bean miniatures to coconut-scented classics, this list is your passport to Thailand's love affair with Thai dessert. Discover, book, and save at hundreds of restaurants with Grab Dine Out. Enjoy exclusive discounts, use dining vouchers, and make instant reservations, all in the Grab app. Explore Grab Dine Out now.

There’s something about dim sum that always feels like a special occasion, even if you’re just squeezing it into a late morning or casual lunch. Dim sum isn’t just food, it’s a ritual. In Bangkok, the dim sum scene is layered, part old-school, part experimental and part luxury. A table full of bamboo steamers, clinking teacups, a mix of conversation and chopsticks darting across dishes. These are the spots that get it right, and why they deserve your time.

Vietnamese food downstairs, Italian mood upstairs. Ciao SongWat is the latest reason to linger on Song Wat Road, taking over the second floor above SongViet with a European-inspired setting filled with art, vintage finds and an easygoing soundtrack. The menu keeps its roots in Vietnamese cooking, while gelato, spritzes and light bites, including Tuscan bread with Greek yoghurt, tomatoes and olive oil, give the space a slower, more aperitivo-ish feel. Come for dinner, stay for a scoop, or settle in longer than planned. Open now, 5pm-10pm. Ciao SongWat, 2/F, SongViet, Song Wat Road

Some ingredients deserve the full menu treatment. At Summer Palace, grouper takes centre stage across August and September with a seasonal selection celebrating one of Cantonese cuisine’s most prized fish. Expect steamed grouper with egg white and Hua Diao wine, poached whole grouper with pickled cabbage and Sichuan chilli sauce, and more. The one to gather a table for is the whole grouper served two ways, with wok-fried fillets and steamed belly prepared separately to show off different textures. Proper Cantonese sharing food, in other words. August 1-September 30. Lunch 11.30am-2.30pm, dinner 6pm-10.30pm. From B1,288++ per dish. Summer Palace, Mezzanine/F, InterContinental Bangkok, Ploenchit Road

Summer truffles may not have the cult status of their winter cousins, but they still bring that earthy, unmistakable hit. Akira Back Bangkok is making the most of the season with four limited dishes built around truffles sourced from the French Alps and Italy. The menu includes the restaurant's signature AB Truffle mushroom pizza, seared Hokkaido scallop with miso cream butter, Kagoshima A5 ribeye with truffle beef jus, and a black truffle macaron to finish. Available at lunch and dinner, it is a tidy excuse to add a little more truffle to the season. Available until August 31. From B390++ per dish. Akira Back Bangkok, Bangkok Marriott Marquis Queen’s Park, Sukhumvit Road

LARDER is turning four, and it is celebrating the sensible way:  by handing over its kitchen to a very good guest list. KA NAP KI returns as  a two-week chef takeover series, inviting chefs from some of Bangkok’s best restaurants to cook dishes you would not usually find on their own menus. This year’s line-up includes Margo, 80/20, Scuba, Charmgang, SOMA, SDC, La Lupita, Duet, Bisou, Juksunchae and Electric Sheep, with special dishes served alongside LARDER’s regular menu. Drop into Sukhumvit 39 or Chatuchak, or order through LINE MAN, and see what  familiar names do when they step outside their usual kitchens. July 11-26. Available at LARDER Sukhumvit 39 and LARDER Chatuchak

Cocktails usually arrive after the conversation starts. Bar335 wants to reverse the order. Its new Sipminar series mixes talks with drinks, bringing Oat Pramote, Dew Viravat and Koung Nattanun together to discuss setbacks, career detours and the lessons that came with both. Guests get a cocktail, a front-row seat and perhaps a reminder that even successful people occasionally get things spectacularly wrong. Not every Sunday afternoon needs to end with brunch. July 5, 3pm-6pm. B500 including one drink. Bar335, Sukhumvit Soi 39, Metropolis Suites Bangkok

Cocktail menus usually arrive fully formed. At wasteland, guests get to see the ideas before they become the finished product. Beginning on 8 July, the bar launches BROWSE, a three-month research and development programme that turns its creative process into the main event.  Across 12 weeks, wasteland will release a completely new cocktail menu every Wednesday, with each edition serving as a snapshot of recipes, techniques and ingredients being developed for the bar's next chapter. Once the week is over, the drinks disappear, making room for another round of experiments.  Sustainability remains central throughout the programme. Cocktails draw on local ingredients, surplus produce, byproducts and overlooked materials, exploring new ways to reduce waste while pushing flavour in unexpected directions. If you've ever wanted to see what happens before a cocktail menu reaches its final form, this is your chance. July 8-September 30. Wednesday-Sunday, 6pm-midnight. Wasteland, Sukhumvit 71 Road

Silver Waves by Boon continues its Gastronomy Series 2026 with a one-night collaboration between chef Ho Chee Boon and three-Michelin-starred chef Alvin Leung. This eight-course gala dinner brings together two distinct approaches to Chinese cuisine, with chef Ho's refined Cantonese cooking meeting chef Alvin's modern Chinese flavours, all served against panoramic views of the Chao Phraya River.  The specially curated menu showcases each chef's signature style across eight courses, with an optional wine pairing available for the evening. Expect contemporary interpretations of Chinese cuisine shaped by years spent in some of the world's leading kitchens. Seats are limited, so early reservations are a sensible idea for anyone hoping to secure a table. July 18, from 6.30pm. B4,888++ per person. Silver Waves by Boon, Chatrium Hotel Riverside Bangkok

Chef collaborations are now a familiar sight in Bangkok, but few explore regional Italian cooking quite like this. For two days only, Cannubi by Umberto Bombana welcomes chef Giuseppe De Vuono from Octavium, part of the Umberto Bombana culinary group and awarded two Michelin stars, for a menu celebrating the flavours of northern and southern Italy. Originally from southern Italy, chef Giuseppe will present dishes inspired by his hometown traditions, while Cannubi’s chef Andrea Susto will contribute three courses rooted in the produce and culinary identity of northern Italy. Together, the chefs bring two distinct regional perspectives into a single menu. Available for lunch and dinner on 10 and 11 July, the collaboration features a four-course lunch and a six course dinner, offering diners the opportunity to experience the cooking of two acclaimed Italian chefs during this limited engagement.10-11 July. Lunch from B2,900++ and dinner from B5,900++. Cannubi by Umberto Bombana, Dusit Thani Bangkok

Bangkok is no stranger to four-hands dinners, but this one pairs two restaurants cooking at the top of their game. Chai Jia Chai, the city's only Black Pearl Two Diamond Chinese restaurant, is partnering with Shanghai seafood destination La Bourriche 133 for the first collaboration between the two restaurants and the Shanghai team's first service outside China.  Chef Tsai Shih Wei joins executive chef Lee Jia Wei for a menu built around three ideas: preserved ingredients alongside pristine seafood, Asian flavours meeting French technique and traditional recipes viewed through a contemporary lens. If collaborations have become Bangkok's favourite dinner format, this is one that actually brings something new to the table. 11 July, from 6pm. Chai Jia Chai, Sukhumvit 31

Classic recipes rarely survive unchanged for generations, but that is precisely what keeps diners returning to Benjarong. Set within a historic Thai house just moments from Dusit Thani Bangkok, the restaurant keeps signature dishes that first won over diners decades ago at the heart of its menu, with several recipes tracing their origins to Thai family kitchens of the late nineteenth century. Others have remained on the menu since the hotel's original opening in 1970.  Longtime regulars still return for favourites such as the mangosteen salad and pomelo salad, while first-time visitors are discovering the same dishes for a new generation. The menu also includes the 72 hour beef short rib green curry, slow-cooked until exceptionally tender, alongside seafood classics including grilled river prawns with kaffir lime and tamarind sauce, deep-fried whole seabass with sweet and sour sauce, and the restaurant's longstanding tom yum goong.  Together, the dishes reflect traditional Thai cooking at its most enduring, best experienced with family, friends or distinguished guests in a serene and private setting. Guests staying at Dusit Thani Bangkok can also reach the restaurant via the hotel's complimentary tuk-tuk, making the short journey to the historic house part of the overall dining experience. Open now, 11am-2.30pm, 5.30pm-10pm. Benjarong, Baan Dusit Thani

Dinner events are common enough in Bangkok, but few come with a film screening and the director seated at the same table. On July 8, Sala Saneha will host a special evening built around Morte Cucina, the latest film from acclaimed Thai filmmaker Pen-ek Ratanaruang. Guests can watch the film before sitting down to a shared Thai meal inspired by its stories and dishes. The evening also includes a conversation with the director, offering a rare chance to discuss the film with Pen-ek Ratanaruang over a samrub-style dinner. For anyone interested in cinema, food or both, it's one of the more unusual events on the calendar this month. July 8, from 6pm. B2,000 for dinner and discussion; B2,500 for film, dinner and discussion. Sala Saneha

Collaborations remain one of the easiest ways for Bangkok cafés and restaurants to try something new. This weekend, Cuckoo! and Friends joins forces with Ducked for a three-day menu centred on house-made dry-aged duck.  Specials include duck noodles, crispy-skin duck breast, duck jaew hon and pasta made with duck chilli paste, alongside dishes created specifically for the collaboration. Running for just three days, it offers a chance to see how the two brands interpret duck across different styles and formats in a fun Ekkamai setting. June 26-28. Cuckoo! and Friends, Ekkamai 21

Currently, a Bangkok train ride can set you back anywhere from B15-62 – the further you go, the more you pay. But come September 30, Thai citizens get to ride the entire network for a flat B20. The catch is you’ll need a Thai ID to unlock this transit goldmine, so it’s mostly a locals-only win. While the B20 flat fare is a game-changer for Thai citizens, it also highlights a troubling disparity. Migrant workers, long-term residents without Thai IDs and tourists, many of whom rely on Bangkok’s public transport daily, are excluded from this benefit. For a city that prides itself on being a global hub, this locals-only win feels like a missed opportunity for inclusivity and equity in public infrastructure. The flat rate applies across all seven colored lines: red, purple, green, blue, pink, yellow and gold. This cuts travel costs big time for daily Bangkok commuters, whether you're trekking in from the outer rings or just hopping between Siam and Asok. B20 full stop. This unified fare covers the Bangkok Mass Transit System (BTS) – the elevated train network (aka the Sky Train), the Mass Rapid Transit (MRT) – the underground metro system and the Airport Rail Link (ARL) that connects downtown Bangkok to Suvarnabhumi Airport. How to enjoy B20 fares Register through the Tang Rat app and tap in using either:  Contactless EMV cards (standard international credit/debit cards from Europay, Mastercard and Visa) Registered Rabbit cards (Bangkok's transit payment card system) Payment com

現在、バンコクではパン業界で静かなる激戦が繰り広げられている。意外にも、その主役は素朴でずんぐりとした形の小さなロールパンだ。「shio pan（塩パン）」と呼ばれるこれらのパンは、20年ほど前に日本で誕生した。 同地での人気を経て、今やバンコクの最先端を行くベーカリー、カフェ、週末のマーケットにまで勢力を拡大。焼き菓子で有名な店までもが、この流れに乗るべく生地の配合を改良し、チーズや柚子バターを詰める、あるいはトリュフを加えるなど、バンコクらしい「リミックス」を施してブームに乗ろうとしている状況である。 まだ食べたことがない人にとって、塩パンの見た目は実に地味に映るだろう。艶やかな砂糖やチョコレートのコーティングもなければ、幾重にも重なる層や奇をてらったトッピングも見られない。基本的には、わずかに自然なしわが入った黄金色のロールパンに、ひとつまみの粗塩がまぶされているだけだ（焼成中に内部のバターが溶け出してできた小さな割れ目ができることもある）。 それを口にした瞬間、塩パンへの執着が始まる。外側は薄い殻のようなパリッとした食感で、内側はほとんど空洞に近く、ふわふわ。口の中にふわりと広がるのは、決して力強くなく、控えめにそっと染み込んでくるミルキーでリッチなバターの風味である。 そうしたブームの中、全ての塩パンが正しく作られているとは限らないという問題も起きている。生地の密度が高くて油っぽく、まるでディナーロールでガーリックトーストを作ろうとして、肝心のニンニクを忘れたような仕上がりになってしまっているパターンもある。塩気が強過ぎるもの、乾燥し過ぎたもの、見た目だけ「SNS映え」を狙って実際には食べられたものではないものも少なくない。 塩パンはシンプルだからこそ、高度な技術が求められ、外はカリッと中はふんわりという絶妙なバランスを実現するのがいかに難しいかに気づかされる。そして、「完璧な塩パン」との出合いがいかにまれであるということもだ。だからこそ、人々は追い続けるのであり、そのこと自体が塩パンの魅力の一部となっているともいえる。 さらに興味深いのは、塩パンのブームからバンコクの食文化の変化がうかがえることだ。常に「次のトレンド」を追い求めるこの都市においては、これまでバスクチーズケーキやキューブクロワッサンのような派手なスイーツがブームになってきた。 塩パンはむしろその対極に位置する存在なのだ。甘くもなく華やかでもない。だから、人々の心をつかんでいるのだろう。バンコクの食文化は、今静かに成熟し始め、派手さではなく、さりげない完成度を評価する段階に来ているのだ。 今タイで「塩パン」がブームになっている理由 「塩パン」は、日本発の影響だけでこの国に広まったわけではない。そのブレークの契機は、韓国への旅行人気にあった。同国を訪れたタイ人観光客たちが、現地で「ソグムパン」と呼ばれる塩味のパンに出合い、それを持ち帰ったことがきっかけとなる。 多くの人がその味に夢中になり、その需要はバンコクのベーカリーにも波及。独自のバージョンを開発する店が次々と登場したのだ。「塩パン」として販売する店もあれば、韓国名のまま提供する店もあるが、いずれも共通しているのは、塩気とバターの満足感を、しっかりと届けているという点である。 ブームの初期においては、日本風または高級志向のベーカリーにおけるニッチな商品として登場した塩パンだが、今やこのトレンドは一般層にまで浸透。クールなカフェから職人系ベーカリー、さらには一般的なスーパーに至るまで、塩パンはバンコクのあらゆる場所で見か

There’s a quiet bread war going on in Bangkok right now, and oddly enough, it’s being fought with a simple, stubby roll of salt-speckled dough called shio pan. Originally from Japan, where it’s been a humble bakery staple for years, shio pan has now crept into Bangkok’s trendiest bakeries, neighbourhood cafes, and weekend markets. Even places known for their pastries are tweaking their dough formulas to get in on the game, some stuffing it with cheese or yuzu butter or adding truffle because, well, Bangkok can’t help but remix everything. If you haven’t had one yet, it looks plain, deceptively so. There’s no glossy glaze, no laminated layers, no absurd toppings. Just a small, golden-brown roll with a slightly wrinkled top, a dusting of flaky salt, and maybe a little crack where the butter inside has melted and leaked slightly in the oven. But then you bite into it, and that’s where the obsession kicks in. The outside gives a faint crunch, almost like a shell, but the inside is fluffy, borderline hollow, and there’s this rich, milky butter flavour that hits you like a whisper instead of a punch. But here’s the thing, it’s not always done right. The worst versions are dense and oily, like someone tried to make garlic bread with a dinner roll and forgot the garlic. Some are too salty, others too dry, and too many are just trying to be ‘Instagrammable’ instead of actually edible. You start to realise how much technique this simple bread needs to really hit that soft-crisp balance

One of K-pop’s hottest girl groups is entering a new chapter. Formerly known as (G)I-DLE, the group has officially dropped the brackets and the ‘G’, rebranding themselves simply as i-dle across all social media platforms. The change reflects a move towards a more fluid and liberated identity, one that isn’t bound by gender or conventional labels. To celebrate their 7th anniversary, i-dle has also announced the release of not one, but two mini-albums. The first, Special Mini Album, is dropping today (2 May), while their eighth official mini album is set to follow on 19 May. Fans were also treated to a teaser video featuring the track for (G), which appears to remix elements of their iconic debut single LATATA. Their upcoming May return also marks the first time all i-dle members have promoted together since signing new contracts with Cube Entertainment at the end of last year. In the meantime, they’ve each been exploring solo paths, with Minnie launching her debut solo album HER in January, and Yuqi followed with the digital single Radio (Dum-Dum) in March. With a fresh identity and new music on the horizon, all eyes are on i-dle to see just how far they’ll evolve this time.

Coachella 2025 had it all – viral moments, surprise guests, and enough star power to crash the internet. Lisa Lalisa Manobal, global pop sensation and member of BLACKPINK, has once again proven her status as a powerhouse performer, claiming the number two spot in earned media value (EMV) during Coachella 2025. According to influencer analytics platform Lefty.io, Lisa generated an impressive $9.5 million (approx. B350 million) in EMV, placing just behind fellow BLACKPINK member Jennie, who topped the chart at $13 million (approx. B480 million) following her solo debut performance of Ruby. Also in the top five EMV rankings were Enhypen at number three with $9.3 million (approx. B342 million), Benson Boone with $6.7 million (approximately B247 million), and Travis Scott with $5 million (approx. B183 million). Held across two weekends in California’s Colorado Desert, this year’s Coachella lineup was brimming with global stars – from Lady Gaga to Travis Scott and Post Malone. But it was Lisa’s electrifying presence on the Sahara Stage that sparked a global buzz online, with fans and fashion insiders praising her powerful performance and genre-defying looks.Lisa’s Coachella 2025 appearance marked her return as a solo artist, with two sets across both weekends. Her week one performance hit the Sahara tent and quickly became one of the most talked-about highlights of the festival, breaking into Coachella’s Top 10 most-viewed videos of all time on YouTube. But she didn’t stop there. O

For years, Thailand’s alcohol laws have felt like a confusing mix of outdated moralism and arbitrary enforcement. The infamous Section 32 of the Alcoholic Beverage Control Act made it technically illegal for anyone – even regular consumers – to post a picture of a beer on social media if it was seen as promoting alcohol. Bars and craft brewers had to dance around frustrating restrictions while big brands found creative ways to keep their presence known. But as of 19 March, Parliament has voted to ease up, allowing alcohol advertising with conditions that are still being ironed out. This is a big deal, and not just for businesses. It’s a step toward a more transparent, informed drinking culture – one where consumers can actually learn about what they’re drinking instead of just seeing the same few dominant brands everywhere. The obvious winners here are craft brewers, small distillers, and bars that have been struggling to compete with corporations that had the resources to sidestep the old rules. Under the previous system, smaller players had to rely almost entirely on word-of-mouth, while big brands could push their non-alcoholic products – think soda water or alcohol-free beers – to keep their branding front and centre. It wasn’t a level playing field. Now, smaller producers have a real shot at telling their stories, connecting with consumers, and building their brands in a way that’s actually legal. Danny Yeung, a well-known F&B consultant, sees this as a long-overdue win:

Bangkok is a city that never sleeps – witness the thrumming traffic, heaving malls, busy street stalls, night markets, endless restaurants and bars. But beyond the chaos and constant movement, the capital also offers quieter, more magical moments, especially at sunset when the heat drops, everyone heaves a collective sigh and slows down a little. Watching the sun dip in Bangkok feels like hitting the pause button for a precious moment. Here then is an insider’s guide to the best spots to catch the golden hour in the Big Mango.   Wat Arun   Photograph: Mercure Bangkok Siam     When you think of Thailand’s iconic landmarks, Wat Arun on the Chao Phraya River likely comes to mind. It is often pictured with the sun perfectly aligned behind its stupa and although known as the Temple of Dawn, sunsets here are just as magical. The porcelain-covered spires glow in the soft evening light, creating postcard-perfect moments. The best way to enjoy it is to join a sunset cruise along the Chao Phraya, or bag a table at one of the riverside restaurants across the water for a front-row seat. Seeing the sun dip behind Wat Arun’s silhouette never gets old. Wang Doem Rd, Bangkok Yai. 02-891-2185. Open daily 8am-6pm   River City Bangkok Rooftop   Photograph: Ticketmelon   For those who appreciate cinema with a view, River City Bangkok, in collaboration with Skyline Film, elevates the film-going experience by transforming its rooftop into an open-air theatre. It offers a front-row seat to