“Food Factors” enters the condiment market with 3 “Kitchen Thai” #SootinClaimon.Com

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https://www.nationthailand.com/life/40001416

“Food Factors” enters the condiment market with 3 “Kitchen Thai”


The Food Factors Company prepares the shake the food industry once again with their new sauce brand, “Kitchen Thai,” which comes with soy sauce, seasoning sauce, and oyster sauce with vitamins added for a tasty health-friendly dish.

"Food Factors" enters the condiment market with 3 "Kitchen Thai"

Mr. Piti Bhirom Bhakdi, CEO of Food Factors Co., Ltd., revealed that the overall sauce and seasoning market is filled with potential and growth. Looking back at the past year, the market valued at 41.8 billion, but with an average 4.3% growth, the company has decided to research and develop new products for this market to suit consumer needs and build a complete product portfolio. “Kitchen Thai” is an entirely new brand under the sauce and seasoning category with three products for initial market launch, soy sauce, seasoning sauce, and oyster sauce with vitamins added for health-conscious consumers.

Ms. Nobklao Trakoolpan, Group Managing Director of Food Factors Co.,Ltd., revealed that the “Kitchen Thai” products are all made from quality, clean, and safe ingredients, manufactured with certified standards. What makes our product stand out from others in the market is the addition of vitamin A, vitamin D, and vitamin B 12, which have many benefits to the body, such as sight enhancement, boosting the immune system, absorbing calcium, and improving the nervous system. All of our products are MSG-free, can be kept for an extended period, and made from soy sauce naturally fermented for 12months. We believe that these unique selling points will appeal to consumers who are health-conscious and want to make delicious food with more nutrients at a reasonable price.

Kitchen Thai’s soy sauce, seasoning sauce, and oyster sauce will be sold as a 250 mm bottle at 45 Baht. In the early distribution phase, all products will be sold under the Trade Factor Company via Shopee, Lazada, JD Central, Facebook, and Line and will be available through modern trade in the future.

The overall sauce and seasoning market in 2020 valued at 41.8 billion Baht with an average 4.3% growth (Source: Euro Monitor International, 2020). The soy sauce is valued at 8.3 billion, accounting for 20% of the whole market with an average growth of 5.9% per year. The oyster sauce values at 3.9 billion Baht accounting for 9.45% of the total market with an average increase of 5.7% per year. Tomato sauce valued at 502 million Baht accounting for 1.2% of the whole market with an average growth of 3.2% per year. In comparison, chili sauce valued at 586 million Baht accounting for 1.4% with an average increase of 7% per year.

Published : May 28, 2021

Taste and Make Yentafo Like Never Before with “Yentafo Sauce made by Todd” #SootinClaimon.Com

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https://www.nationthailand.com/life/40000841

Taste and Make Yentafo Like Never Before with “Yentafo Sauce made by Todd”


“Made by Todd” enter its 4th year strongly by launching the new Yentafo Sauce Made by Todd packed with spiciness and made from premium ingredients. The sauce will complement a wide range of menu, opening new gourmet doors for the new generation of homemade chefs

Taste and Make Yentafo Like Never Before with "Yentafo Sauce made by Todd"

“Made by Todd” enter its 4th year strongly by launching the new ‘Yentafo Sauce Made by Todd’ packed with spiciness and made from premium ingredients. The sauce will complement a wide range of menu, opening new gourmet doors for the new generation of homemade chefs with Yentafo’s color and flavor that we love. At the same time, the company is also expecting to push for a spot in consumers’ top 5 top-of-mind brands.

Mr. Piti Bhirombhakdi, Chief Executive Officer of the Food Factors Co., revealed that the successful unveiling of “Chili Chili Sauce Made by Todd” in 2017 has led to numerous new product launches such as the Chili sauce, Condiment sauce, snacks, and frozen ready-to-eat noodles, all sharing ‘Made by Todd’ signatures; unique spiciness and premium quality ingredients.

“The overall sauce and condiment market is brimming with potential and growth. Last year the market values at 47 billion Baht with a 4.8% growth. The current situation has transformed consumers’ to cook by themselves even more. The premium segment will also see growth as consumers move towards quality and healthy products, providing convenience and variety. The company plans to push Todd sauce to become one of consumers’ top 5 top-of-mind brands and will market this ‘Yentafo Sauce Made by Todd’ towards urban people who live fast-paced lives but enjoy cooking,” Mr. Piti said.

The ‘Yentafo Sauce Made by Todd’ is very on-brand with the signature spiciness and premium sufu selection, which create a unique aroma. The sauce will complement numerous menus, transforming them into a spicy version that everyone can make by themselves at home. The Yentafo sauce is not made exclusively for Yentafo noodles or hotpot but can be used in various menus like Yentafo fried rice, Stir-fried Yentafo, or can be used as a condiment sauce for sukiyaki or hot pot as well.

The ‘Yentafo Sauce Made by Todd’ came in a 330-gram glass bottle and priced at 65 Baht. The sauce is also Halal-certified and had won the Superior Taste Award 2020 from the International Taste Institute (formerly known as ITQI). At launch, the sauce will be sold on the ‘Dynamitebytodd’ Facebook page and through Trade Factor’s Facebook, LINE, own website, and official stores on Shopee, Lazada, and JD Central. Then it will be distributed to food services, expanding from personal use to the food industry like hotels, restaurants, and catering businesses.

Published : May 13, 2021

Massaman tops list of CNN Travel’s ‘World’s 50 Best Foods’ again… #SootinClaimon.Com

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https://www.nationthailand.com/life/40000106

Massaman tops list of CNN Travel’s ‘World’s 50 Best Foods’ again…


Thailands delicious turmeric-spiked massaman curry tops the list of CNN Travel’s “World’s 50 Best Foods”, followed by tom yam goong (spicy shrimp soup) at the eighth place and som tam or papaya salad on the 46th.

Massaman tops list of CNN Travel’s ‘World’s 50 Best Foods’ again…

Massaman had lost its top place to Indonesia’s fiery rendang in 2017, but reclaimed its crown this year.

The list is based on an opinion survey involving more than 35,000 people and has been released twice previously, in 2011 and 2017.

“Emphatically the king of curries, and perhaps the king of all foods Spicy, coconutty, sweet and savoury. Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look like a Michelin potential. Thankfully, someone invented rice, with which diners can mop up the last drizzles of curry sauce,” CNN Travel said.

“ ‘The Land of Smiles’ isn’t just a marketing catch-line. It’s a result of being born in a land where the world’s most delicious food is sold on nearly every street corner,” CNN Travel said.

This stamp of approval proves that Thai cuisine can tempt the palate of nearly everyone and also explains why it frequently makes it to lists of the most delicious foods.

So, did you enjoy massaman curry on rice at lunch?

Published : April 22, 2021

By : The Nation

‘Litti Kewkacha’ Chairman of Asia’s 50 Best Restaurant (SEA) organizes a virtual award ceremony. #SootinClaimon.Com

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https://www.nationthailand.com/food/30404166

‘Litti Kewkacha’ Chairman of Asia’s 50 Best Restaurant (SEA) organizes a virtual award ceremony.

Mar 26. 2021

By THE NATION

Even the situation of COVID-19 pandemic has come back in waves, causing effect to all circles but could not stop the excitement of the prestigious awards ceremony. This year 2021, Asia’s 50 Best Restaurants, the award ceremony was held to rate the best restaurant in Asia in Virtual (online). Famous chefs in each country are gathered together to win the ranks.

‘Litti Kewkacha’, chairman of the judge panel for Asia’s 50 Best Restaurants of Southeast Asia said that “I am delight and proud that Thailand has 6 restaurants in the top of fifty and also 15 restaurants in top of hundred, which make Thailand being in a top rank of Asia. Thailand has expert chefs and so many great restaurants. Because of covid-19 causing people unable to travel aboard, Thais turn to support more restaurant in Thailand and also the best quality in each restaurant that causing food critics to vote more for Thai restaurant and won many awards in return. I want to congratulation to all restaurants for the award you have received. I believed in the following year, there will be more Thai restaurant added to list. Finally, I hope that Thai food and Thai restaurants will receive support from all food critics around the world.

‘Litti Kewkacha’, chairman of the judge panel for Asia's 50 Best Restaurants of Southeast Asia

‘Litti Kewkacha’, chairman of the judge panel for Asia’s 50 Best Restaurants of Southeast Asia

For Thailand, chefs and food critics are looking forward for this award and as expected, 6 famous restaurants which are known from all over the world has been rank in list of 50.

LeDu, the restaurant is representing Thailand which reached in rank fourth, the highest rank of all restaurant in Thailand and also winning the best restaurant in Thailand award for the first time.

Chef Thitid ‘Ton’ Tassanakajohn, the owner of LeDu said with pleasure “Thank you to all the judges and to all the votes who appreciate our values and determination. LeDu feels so proud to be the first Thai restaurant that get this high ranked. We will continue to improving, in order to meet the award that we have received. We will do our best to make Thai food famous to all over the World and congratulation to all for this award. Moreover, LeDu would like to inspired to all restaurants to keep improving and creating a good food in Thailand for all food critics from all over the world to taste”

Chef Thitid ‘Ton’ Tassanakajohn, the owner of LeDu

Chef Thitid ‘Ton’ Tassanakajohn, the owner of LeDu

Gaggan Anand, another Thai restaurant in Thailand followed in fifth place and won the Highest New Entry Sponsored by Aspire Lifestyles. Sühring in number 6. Followed by the famous Thai Southern food restaurant “Sorn” in number 11. The restaurant, Nusara, comes in as New Entry in No. 20 and Gaa restaurant in No. 46.

In addition, the famous street food “Jay Fai” also won the ICON AWARD. This year, Hong Kong’s restaurant “The Chairman” won first place, followed by Odette (Singapore) and Den (Japan) in 2nd and 3rd, respectively.

‘Essence’ of Asian cuisine captured in latest list of 50 best restaurants #SootinClaimon.Com

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https://www.nationthailand.com/food/30403818

‘Essence’ of Asian cuisine captured in latest list of 50 best restaurants

Mar 17. 2021Photo credit: 50 BestPhoto credit: 50 Best

By The Nation

This year’s list of “Asia’s 50 Best Restaurants” includes the “Essence of Asia” – an unranked collection of restaurants that aims to represent the spirit of Asian gastronomy.

“This collection presents travellers and gourmets guidance to some of Asia’s most authentic and diverse dining experiences. Reflecting the breadth of the region’s gastronomic scene, the range of establishments spans street vendors, time-honoured institutions, philanthropic businesses and pioneering newcomers,” said William Drew, director of content for the annual Asia’s 50 Best Restaurants list.

The collection comprises eateries in 49 eateries across 20 countries and territories – stretching from Pakistan across Japan. These restaurants honour culinary traditions, reinvent indigenous cuisines, and revive centuries-old recipes, all while playing a pivotal role within their communities.

Six restaurants in Thailand made the list this year, ranging from chef’s tables to local specialities. They are:

100 Mahaseth, Bangkok

Chef Chalee Kader’s root-to-fruit, nose-to-tail, farm-to-table approach to dining had already won plaudits. But his 100 Smile Meals initiative to help farmers and suppliers during the pandemic deserves special mention. Instead of simply handing out food, Chalee sought cash donations, which were then used to buy products from farmers and suppliers, thereby providing a living to overlooked partners in the restaurant ecosystem.

Barefood Bangkok, Bangkok

Started in 2016 by chef Edoardo Bonavolta and partner Taksina Nuangsri to produce cultured vegan cheeses, Barefood Bangkok has grown into a destination for plant-based foods. Their cashew cheeses, ranging from ricotta to herb and Thai chilli cheese, remain at Barefood’s core. Customers have reportedly been unable to distinguish the cheeses from the dairy versions in blind tastings.

Na Café at Bangkok 1899, Bangkok

Art, design, food and social betterment come together at Bangkok 1899, a female-led cultural and civic hub with a café that promotes positive change through food and beverage. Drinks are made in-house using local ingredients, as is the food, which changes according to the chef in residence (currently Peruvian), though a Thai menu is always available. The café runs a zero-waste programme, which includes turning old juices and drinks into clothes dye. Training programmes for at-risk youth and refugees are also provided.

Wattana Panich, Bangkok

Nattapong Kaweeantawong has a legacy to preserve, both physical and metaphorical. The physical is a master stock that’s been bubbling away for more than 40 years, and the metaphorical is his family restaurant’s legacy. The stock is the secret sauce that has brought the family’s beef noodle soup such acclaim, with meat that’s been simmered for hours in a giant pan and is heady with a viscous blend of star anise, garlic, black pepper, coriander root and other mystery spices.

Locus Native Food Lab, Chiang Rai

The lush, mountainous terrain of the North is home to several hill tribes, each culturally distinct but with close ties to the land. It is their food that chef Kongwuth Chaiwongkachon interprets, albeit through a fine-dining lens. The multi-course tasting menu takes a twist at the end when the contemporary version of every dish eaten is presented once again, but this time in all its rustic glory.

Samuay & Sons, Udon Thani

In the far Northeast, near the Laos border, chef Weerawat “Num” Triyasenawat is cooking food unlike anywhere else. Weerawat forages and fossicks for all manner of local and indigenous ingredients, working closely with local farmers, suppliers and artisans to create contemporary Isaan cuisine. He also hosts education and training workshops to help farmers promote their work and preserve indigenous wisdom and traditions.

The Essence of Asia collection was created based on recommendations from chefs of Asia’s 50 Best Restaurants for 2020 and 2021, as well as 50 judges and trusted gourmets in the region.

Lunar New Year – A Uniquely Asian Celebration #SootinClaimon.Com

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Lunar New Year – A Uniquely Asian Celebration

Feb 15. 2021

By THE NATION

Lunar New Year is undoubtedly Asia’s most famous cultural tradition. A number of fascinating opportunities exist to show how countries celebrate it, through unique destinations and cultural differences.

Note: Any pitch needs to make clear that trips should only be undertaken by strictly adhering to government and local rules and regulations on reasons to travel, quarantine, distancing and more.

1. Food, glorious food:  

While Lunar New Year is not all about the food, it’s definitely a critical part of celebrations! Across the region, our properties show different takes on dishes which reflect local culture and history. Together they make for a really interesting story showing Asia’s cultural diversity.

Look at this recent NBC story as an example: https://www.nbcnews.com/news/asian-america/chinese-tibetan-all-most-delicious-lunar-new-year-dishes-explained-n1122431

Lunar New Year in Korea is called Seollal and food is critical. JW Marriott Dongdaemun Square Seoul offers ‘to-go’ sets comprising dishes such as Bulgogi, galbijjim, Borigulbi, japchae, assorted Korean pancakes, parboiled octopus and three colours of namuls – the beloved spinach-based side dishes. They make for the perfect way to enjoy premium Korean traditional cuisine and ritual food offerings without the stress of preparation.

W Kuala Lumpur serves up ‘ox-traordinary’ special feasts as Yen Cantonese Restaurant also offers home delivery for those who prefer to stay indoors this year. For the all-important ‘prosperity toss’ dish known as Yee sang or Yusheng, the W offer multiple versions including a decadent one with caviar, gold flakes, truffle oil and abalone! Otherwise steamed Shanghai fortune dumplings and a treasure-filled hotpot dish called poon choy are also popular local treats.

At JW Marriott Hotel Hong Kong, Executive Chef Jayson Tang at the newly MICHELIN starred Man Ho serves up auspicious specialities that bring for blessings of good luck such as Yusheng Abalone (symbolising prosperity), braised dried oysters with black moss (representing good wealth and fortune), braised oxtail in sweet and sour sauce (representing luck) and pan-fried Hokkaido scallop with sea urchin in lobster sauce (expressing auspiciousness). 

Bangkok Marriott Marquis Queens Park Hotel offers “Golden Duck”,  Executive Chinese Chef, Oscar Pun’s exclusive take on Peking duck that is stuffed with abalone rice and “eight treasures”. Then for dessert, diners can enjoy two flavors of “Nian Gao”, the traditional Chinese New Year cake: chilled mango pudding or herbal black jelly.

Finally Singapore Marriott Tang Plaza Hotel presents a treasure trove of Lunar New Year celebratory delicacies specially curated by Executive Chinese Chef Brian Wong. The star of the show is the Wan Hao Eight Treasures Imperial Pot with Bird’s Nest featuring 10-Head Australian Abalone, Fish Maw, Dace Fish, Bean curd, Live Prawns, Pork Tendons, Chicken and Japanese Shiitake Mushroom!

2. Chinatowns are calling:

All Asian capitals have significant Chinatowns, from Bangkok to Singapore to Jakarta. There’s obviously no better place to experience Lunar New Year, with the different traditions and experiences in cities across Asia.

For example, Thailand has the world’s largest overseas Chinese population, with up to 40 percent of the population having Chinese ancestry.  Bangkok’s massive Yaowarat Chinatown is home to unique festivities and a vibrant experience for visitors, so Bangkok Marriott The Surawongse are perfectly located to get in on the action.

The St. Regis Singapore is a quick hop from Singapore’s Chinatown where historic temples and hip bars sit side-by-side. A blend of old and new, it reflects Singapore’s multi-ethnic culture and also promises colourful lion dances, firecrackers and other traditional New Year experiences.

Jakarta’s Chinatown is known as Glodok, a place where Chinese merchants first settled hundreds of years ago and today is a vibrant cultural centre – and also one of the city’s best places to go shopping! It sits just a thirty minute drove from JW Marriott Jakarta, a five star luxury property that sits next to The Ritz-Carlton Jakarta, Mega Kuningan.

3. Families:

What matters more than anything at New Year is the coming together of families, in multiple generations. Some of the best ways to get away with your nearest and dearest includes programming made with little ones in mind. Family travel for reunions is easier and more enjoyable than ever with family programming such as Ritz Kids, St. Regis Family Tradition, Family by JW and M Passport for children to have fun alongside their parents and grandparents, for an unforgettable Lunar New Year:

Ritz Kids Night Safari – Bringing the great outdoors inside, Ritz Kids Night Safari lets kids embark on an evening of in-room camping adventure in the comfort of a hotel room or suite. Tapping into a child’s inquisitiveness, creative spirit, and thirst for new adventures, the Ritz Kids Night Safari programme at The Ritz-Carlton, Hong Kong includes a “Fly High Dream High” Junior Aviator Programme featuring flight simulator experience above the clouds for an unforgettable holiday experience.

St. Regis Family Traditions – Celebrating the art of play, this signature program sets the stage for guests to explore their destination and cultivate their passions through engaging activities and thoughtful experiences tailored to younger guests and their families. At The St. Regis Bali, that could mean kids yoga or a Balinese dance to reveal the rich culture and history of Bali.

Family by JW – Whether a child is a budding foodie, an abstract finger painter or just loves to play, JW Marriott offers enriching experiences designed to bring parents and kids together for fun-filled creative adventures. Family by JW at JW Marriott Hotel Seoulincludes a thoughtfully curated tepee tent set up with educational toys such as the hit Magformers Minibots Kitchen set, colouring kit and custom-made JW Marriott Hotel Seoul puzzle to leave the whole family feeling inspired and connected throughout their journey.

M Passport – M Passport is designed to encourage children to explore new destinations, ignite sensory stimulations and broaden perspectives. Kids can enjoy activities on property and receive a stamp in their “M Passport” when completed. Each stamp in the M Passport can then be redeemed for a reward on property! At Hua Hin Marriott Resort and Spa, kids get to put on the white apron and be a chef for a day by joining the Junior Chef Cooking Class. Not only kids can enjoy some brilliant fun activities and experiences, they also feel a sense of achievement after completing the passport and get some healthy and fun rewards! 

Coke’s new canned coffee tastes like a Coke – until it doesn’t #SootinClaimon.Com

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Coke’s new canned coffee tastes like a Coke – until it doesn’t

Jan 26. 2021Coca-Cola with Coffee Zero Sugar Vanilla. MUST CREDIT: Coca-ColaCoca-Cola with Coffee Zero Sugar Vanilla. MUST CREDIT: Coca-Cola

By The Washington Post · Emily Heil

America has gone can crazy. We’re drinking so much out of the spherical aluminum tubes that there’s a nationwide shortage of them. And it’s not just soda we’re guzzling, but just about anything in liquid form, including (nonalcoholic) craft beer, premixed cocktails, hard seltzers, fizzy juices, sparkling water, kombucha, iced tea and cold coffees.

The latter category has taken off in a big way over the last few years: In 2019, my colleague Maura Judkis declared it was a “golden age” for the product, with everyone from Maxwell House to indie, third-wave coffeehouses churning out cans of brews laced with coconut cream, antioxidants and maple water. And now the trend is official, with Coca-Cola – the undisputed world champion of beverage sales – debuting its own version. The drink comes in three flavors – dark blend, vanilla and caramel, along with sugar-free Coke Zero versions of the dark blend and vanilla – and will appear on grocery shelves this week.

The beverage giant might be fashionably late to the canned-coffee party, and its entrance might feel a bit like when your mom finally bought her first pair of skinny-leg jeans sometime around 2010. But Brandan Strickland, the brand director for Coca-Cola, says the launch timing, after two years of development, is intentional, and that the resulting product will stand out in a crowded field. “We wanted to do it in a way that was true to Coca-Cola,” he says of the drink’s creation. “This is unlike any other option out here in the marketplace.”

As opposed to other canned coffees, the Coke-coffee hybrid is just that. It’s not Coke’s version of canned coffee, it’s actually a mash-up that combines the familiar flavor of the soda you’ve tasted a thousand times and that of your morning coffee. Strickland said that to capture the paired flavors, the company made an advertising tagline from something said by a taster in a focus group: “Sips like a Coke, finishes like a coffee.”

“We found that was a compelling message,” he says. “And it came directly from consumers.”

Upon tasting a sample, I’m inclined to vouch for the slogan. For the first millisecond or so after raising the dark blend can to your lips, you’d think you were drinking a regular soda, with its recognizable caramel notes and almost-stinging effervescence hitting your palate. The taste of coffee kicks in at the back end, offering a dry, powdery jolt that brings to mind a bracing cup of joe at a diner.

“It tastes like a Coke – until it doesn’t,” my husband observed after a few sips.

One quibble is the slight-but-lingering sensation of fake sugar that made my tongue curl after a bit, which I found confusing. This was supposed to be the regular version, right? A close reading of the ingredient list confirmed my suspicions: In addition to the high-fructose corn syrup that sweetens regular Coke, the Coke-and-coffee concoction also contains sucralose. (As a fake-sugar-phobe, I found the no-calorie vanilla version mouth-shrivelingly undrinkable, though I know it might appeal to the legions of diet soda drinkers out there.)

More refreshing than the drink itself might be its straightforward name, “Coca-Cola with Coffee,” a moniker devoid of any cutesy flourishes that smack of a marketing department with too many former English majors on board. (See: Coke’s AHA line.) I like that it lives up to its promise. It’s Coke! With coffee! This is all very easy to understand.

Less clear is exactly when one should drink this. Is it meant to replace my morning cup of coffee? (Fat chance, Mr. Polar Bear.) Or are we supposed to crave it alongside a burger and fries? (Which could be . . . weird.)

Strickland offers the idea that it’s something people will reach for in the dreaded “3 o’clock slump,” that moment in the afternoon, he says, when consumers might debate whether they want a Coke or a coffee. The pick-me-up factor is real; a 12-ounce can contains 69 mg of caffeine, twice that of regular Coke, though still far lower than the 130 mg a similarly size cup of Starbucks offers.

Coca-Cola began working on the new drink well before 2020, but it seems like a beverage tailor-made for our pandemic selves. These days, we’re deprived of barista-poured brews, forever stuck at something-o’clock, badly in need of a jolt and simultaneously craving something both familiar and new. With so many decisions to make – what to binge next on Netflix? Can I wear these sweatpants another day? – at least there’s one less to get stuck on.

Prachinburi hospital serves up marijuana-spiked delicacies #SootinClaimon.Com

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Prachinburi hospital serves up marijuana-spiked delicacies

Jan 12. 2021

By THE NATION

Prachinburi’s Chao Phraya Abhaibhubejhr Hospital has opened “Ganja Ros” (Taste of Ganja) – Thailand’s first eatery that offers dishes spiked with marijuana.

This restaurant was in response to the government’s resolution to remove marijuana from the list of narcotics and promote it commercially.

The restaurant currently serves up four dishes spiked with ganja, namely spicy salad, meat stir-fried with basil, bread and spicy soup with pork rib.

The delicacies are served up daily from 9am to 4pm.

Get your greens and fruit in a glass with this nourishing yogurt smoothie #SootinClaimon.Com

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Get your greens and fruit in a glass with this nourishing yogurt smoothie

Jan 01. 2021Green Smoothie With Yogurt, Pear and Ginger. MUST CREDIT: Photo by Scott Suchman for the Washington Post.
Photo by: Scott Suchman — For The Washington Post
Location: Arlington, United StatesGreen Smoothie With Yogurt, Pear and Ginger. MUST CREDIT: Photo by Scott Suchman for the Washington Post. Photo by: Scott Suchman — For The Washington Post Location: Arlington, United States

By Special To The Washington Post · Ellie Krieger 

This green smoothie is not magical. It will not detoxify you (your liver, lungs and digestive system do that just fine) or cleanse you (food doesn’t make you clean or dirty) or fulfill the overblown promises inevitably made about one food or another right after the New Year’s ball drops.

What this smoothie is, however, is a delicious and healthful breakfast or snack which can serve as a mental reset for a fresh start to the year.

Its beautiful celadon hue immediately signals “healthy,” reinforcing that it’s a step toward your best intentions for wellness in 2021. Sipping it is a reminder of how that goal can be achieved with absolute pleasure.

It’s cool, creamy and gently tangy with a base of plain yogurt (providing calcium, protein and probiotics) softly sweetened with whole fruit – a very ripe pear and few dates (adding fiber, vitamin C and minerals) – and with a refreshing zing of ginger root. A handful of almonds adds a layer of texture (plus more protein, fiber and healthy fat), and spinach leaves provide that gorgeous green color and nutritional benefits without any detectable flavor, making this smoothie an ideal way to stealthily incorporate leafy vegetables.

You can play with variations on its basic formula, using Greek or non-dairy yogurt, a ripe banana or chunks of pineapple instead of the pear, a different type of nut or seed, or baby kale instead of spinach, for example, adjusting the thickness and the level of sweetness by adding a little cold water and/or honey to taste.

Now that I think about it, considering this smoothie’s many assets, and given the idea that even the most ordinary things in the world are actually quite miraculous, it might have some magic to it after all.

– – –

Green Smoothie With Yogurt, Pear and Ginger

10 minutes

2 servings

INGREDIENTS

3/4 cup ice

1 cup lightly packed spinach leaves

2/3 cup plain yogurt (low-fat or whole milk, see NOTE)

1/2 cup sliced almonds

1 very ripe medium pear (any variety), peeled, cored and cut into chunks

3 pitted dates, coarsely chopped

1 1/2 teaspoons chopped fresh ginger

Honey, to taste (optional)

DIRECTIONS

Place the ice into a blender and process to crush it. Add the spinach, yogurt, almonds, pear, dates and ginger and blend until smooth and frothy, with a little texture remaining from the almonds and dates. Taste, and then blend in a little honey to taste, if desired.

NOTE: This recipe is best with regular yogurt, but 1/2 cup Greek yogurt plus 2 tablespoons cold water may be substituted.

Nutrition | Calories: 280; Total Fat: 13 g; Saturated Fat: 2 g; Cholesterol: 5 mg; Sodium: 60 mg; Carbohydrates: 35 g; Dietary Fiber: 7 g; Sugar: 23 g; Protein: 10 g.

Recipe from cookbook author and nutritionist Ellie Krieger.

Elements to celebrate black truffle season from Jan 19 #SootinClaimon.Com

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Elements to celebrate black truffle season from Jan 19

Dec 25. 2020

By The Nation

The season of black winter truffles has arrived at the Michelin-starred Elements restaurant, with chef de cuisine Hans Zahner and his team getting ready to serve up delicacies featuring the richly flavoured “black diamonds”.

Considered to be among the best in the world, these highly-prized are harvested in the mountainous woods of France’s Perigord region.

Dishes featuring the truffles will be served up at the Elements from January 19 to March 31, every Tuesday to Saturday from 6pm to 10.30pm.

The restaurant is located on the 25th floor of the Okura Prestige Bangkok.