North by Northeast

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/thailand/30334285

North by Northeast

Thailand December 19, 2017 12:26

By The Nation

7,102 Viewed

There’ll be more seats than ever between Udon Thani and Chiang Mai come February 15 as AirAsia switches to a larger plane to service the route.

Santisuk Klongchaiya, director of commercial for Thai AirAsia, explains that the Udon Thani-Chiang Mai daily direct flight is an affirmation of Thai AirAsia’s policy of offering more and more regional connections in support of the nation’s tourism and transport sectors, noting Udon Thani is one the northeastern region’s strategic provinces for growth and one where AirAsia sees opportunities for expansion in both tourism and investment.

“The new route connects the northeast to the north and will be served by a 180 seat Airbus A320, a larger plane that offers greater comfort alongside AirAsia’s on-time service,” he added.

At the same time, to accommodate a growing number of passengers, AirAsia is increasing frequency on its Bangkok-Udon Thani route from four to five flights a day also starting in February.

Udon Thani can currently be reached from Bangkok’s Don Mueang Airport four times a day, Pattaya (U-Tapao) two times a day, Phuket once a day and soon from Chiang Mai, also once a day. The latest route is being launched at a promotional fare starting at Bt590 per trip. Book from December 22 to 31 via all ticketing channels; http://www.airasia.com, Counter Service at convenience stores and 7-Eleven or through the Call Center (02) 515- 999 and your nearest ticket agent for travel from February 15 to December 31, 2019.

Where the HILLS come alive

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/thailand/30333989

  • The tribal performance known as ram nok ram toh.
  • The fourth “Colours of Doi Tung Festival” brings the northern hills to life every weekend until January 28.
  • Six ethnic minorities offer a variety of main meals, snacks and drinks in the Kad Chon Pao zone.
  • Tourists are fascinated by the workshop zone.
  • Hilltribes offer their products.
  • Hilltribes offer their products.
  • Tourists have a go riding Formula Doi.

Where the HILLS come alive

Thailand December 16, 2017 01:00

By Kitchana Lersakvanitchakul
THE NATION
Doi Tung, Chiang Rai

7,618 Viewed

The ‘Colours of Doi Tung Festival’ brings art, food and music to the mountains of Chiang Rai

It’s often referred to as the “highest walking street in the country” and today Doi Tung is probably also the coldest, with the strong breeze whipping across the mountain bringing a scent of winter to the “Colours of Doi Tung” festival.

Now in its fourth edition, the festival is held in the grounds of the Doi Tung royal villa, the former residence of Her Royal Highness the late Princess Srinagarindra, often simply called the Princess Mother, who took up residence here on November 23, 1988 and initiated the Doi Tung Development Project to reforest the land and help improve the lives of the local people.

 

 

The residence itself reflects the Princess Mother’s interest in astrology with the ceiling of the Royal Villa’s main hall boasting handcrafted wood inlays of her favourite constellations and the light bulbs arranged in such a way as to show the position of the constellations on October 21, 1900, the day the Princess Mother was born.

After a two-hour drive from Chiang Rai International Airport, we arrive at Doi Tung in the late afternoon, the day before the opening ceremony of the Colours of Doi Tung Festival.

 

The van drops us off outside the Hall of Inspiration, which is home to an exhibition on the lives, principles and works of the Mahidol family featuring Their Royal Highnesses the Prince Father, Princess Mother and Princess Galyani, and Their Majesties King Ananda Mahidol (Rama VIII) and King Bhumibol Adulyadej (Rama IX).

 

The story is told through a metaphor of a drop of water creating ever widening ripples, much like the lives and work of every member of the Mahidol family. Together and individually they started each project on a small scale and expanded in steady steps, with the results of their work spreading outward until they touched and improved innumerable lives throughout the country.

 

This exhibition consists of seven rooms: The Mahidol Family, The Family History through the Eyes of the Princess Mother, The Return of the Mahidol Family, The People’s Suffering, The Sustainable Model for Alleviation of the People’s Suffering, The Doi Tung Model for Alleviation of the People’s Suffering and The Room of Inspiration.

 

With the sun sinking below the horizon, we make our way to the Doi Tung restaurant, where we feast on traditional Northern dishes, ethnic specialities and fresh vegetables from the project’s vegetable farm and local farms before retiring to our comfortable rooms at Doi Tung Lodge.

 

I wake up early and watch the sun rise through a sea of mist. The festival formally opens at 8am and this year it’s been given the theme “Follow and Carry” in a reference to the Princess Mother’s vision for the land.

The festival can be accessed by either of the two entrances made of the bamboo art installations and titled the Bond Pavilion and Connection.

 

They’re inspired by the six ethnic minorities – Akha, Lahu, Shan, Thai Lue, Lawa and Chinese – who live together and work together to restore the forest. Another sculpture is called “Everyday Objects” and draws on colours and design of the hilltribes’ textiles that are spread across the walking street.

 

The Kad Chon Pao zone is home to more than 80 stalls offering traditional food, drinks, handicrafts and agricultural products of the ethnic minorities living at Doi Tung. Well worth sampling are the khao nga thod (black sticky rice with sesame), khanom dao (soybean star cake with corn), mee lueang phad (fried yellow noodle), khao puk (pounded and grilled black sticky rice), khao kan jin (rice mixed with ground pork and blood wrapped in banana leaves then steamed), and sticky rice in bamboo. Get yourself a coffee to wash the food down and eat while admiring the beautiful Mae Fah Luang Garden.

 

The section of walking street leading from Kad Chon Pao to the Workshop zone is packed with tribal clothes, hats, bags and accessories as well as souvenirs – all of them too attractive to resist so perhaps it’s a good thing that the workshops offer visitors a chance to learn bag painting.

You can also stretch your creativity by making postcards out of saa (mulberry) paper, stitch notebooks and shape and paint a few ceramic pieces. I opt for the postcard class and decorate my creation with some dried flowers.

 

“Doi Tung is known for organising events focusing on food, agriculture, handcrafts and social development and the Doi Tung Lifestyle shops sell woven fabric, saa paper works and ceramics. So this year we thought it would be fun to invite visitors to have a go at making their own,” says Jackrayu Kongurai, product designer with the Doi Tung Development Project, who has turned the workshops into a business unit.

 

“The festival grows more popular every year and now when tourists come to Chiang Rai, they come up to Doi Tung,” he adds.

Having satisfied their creative juices, many of the visitors head straight to the Formula Doi area, where they emulate racing driver Lewis Hamilton and drive their three-wheel wooden carts at tortoise speed. Others take selfies with the stilt walkers.

I continue walking and quickly reach Kad Doi Tung with its colourful lineup of tribal clothes, snacks, tea, fruits and such agricultural products as fresh snow lotus, Inca peanut and black sesame.

 

Opposite is another food area, this one called khan tok in a reference to the northern word meaning wooden utensil.

It serves a range of traditional Northern foods including herbal fermented chicken in bamboo and nam phrik makuea som (tomato chilli sauce).

There’s entertainment nearby too and I watch fascinated as two green “birds” and a red creature that looks a little like a lion perform the traditional dance known as ram nok ram toh.

I end my visit with a stroll along with 300-metre Doi Tung Treetop Walk. Opened in 2016, it’s perched 30 metres above the property and offers a bird’s eye view of the forest, stream, and coffee plants as well as a distant glimpse of Doi Chang Moob, the border town that separates Thailand and Myanmar.

IF YOU GO

– The Colours of Doi Tung Festival takes place every weekend until January 28 from 8am to 6pm.

– Find out now at http://www.MaeFahLuang.org, http://www.DoiTung.org and Facebook.com/DoiTungClub.

Michelin adds extra glow to Sra Bua

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http://www.nationmultimedia.com/detail/tasty/30333671

Michelin adds extra glow to Sra Bua

tasty December 11, 2017 12:00

By The Nation

2,437 Viewed

Sra Bua by Kiin Kiin, the popular fine-dining modern-Thai restaurant at the Siam Kempinski Hotel Bangkok, has been awarded a Michelin star, it was announced last week at the launch of the Michelin Guide Bangkok in the hotel’s Chadra Ballroom.

Sra Bua by Kiin Kiin is well known for its contemporary interpretations of classic Thai dishes. The restaurant was conceived by famed chef Henrik Yde Andersen, whose Kiin Kiin restaurant in Copenhagen also holds a Michelin star.

“It is the ultimate honour to be awarded a Michelin star,” said Chayawee Sutcharitchan, head chef at Sra Bua. “I’m very proud of my team. Since beginning our amazing culinary journey in 2010, we’ve worked hard to create and present outstanding modern Thai cuisine to local and foreign guests. This is the proudest moment of our lives.”

Hotel general manager Samir Wildemann praised the kitchen team for its outstanding achievement and also paid tribute to the inspiration provided by Yde Andersen.

“Henrik understands the significance of this award, since his restaurant in Copenhagen has enjoyed Michelin-star status since 2008. This is well-deserved recognition for a restaurant that provides the highest standards in fine dining.”

Chayawee, known as “Chef Berm”, fell in love with gastronomy in 2004 while working in the United States. He obtained a certificate in culinary arts at Collin County Community College, basically leaving behind the training he had in computer science from Texas A&M University.

In 2006 Chayawee returned to Bangkok, where he gained more experience and developed his culinary skills at several five-star hotels, including the Landmark in Bangkok (where he was chef de partie) and the Intercontinental Bangkok (he was junior sous chef).

Chayawee joined the Siam Kempinski in 2010 as sous chef at the Brasserie Europa. Two years later he moved to Sra Bua and within another two years was named head chef.

“Cooking is certainly my passion, and learning new techniques and implementing them to create our dishes is always fun,” he says.

“The gastronomy trend has changed rapidly these last few years, and you can never stop learning or seeking out new things. Nowadays, a dining experience is not just about the food itself – it first has to appeal to the eye of the diner, along with its scent and taste.

“Also important are the ambience of the restaurant and the service. Never forget that the consistency of the food and the presentation are also important. Thankfully, my knowledge in computer science helped in terms of scaling the ingredients and plating.”

Who’ll have the hare?

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30333520

  • Sologne imperial caviar with lobster puree
  • Roasted sea bass with artichoke puree
  • Pear poached in citrus juice
  • A “lemon” of white chocolate with yuzu granita
  • A French hare with tagliatelle
  • Roasted crayfish in lobster bisque

Who’ll have the hare?

tasty December 10, 2017 01:00

By Khetsirin Pholdhampalit
The Sunday Nation

The autumn menu at L’Atelier de Joel Robuchon goes for game, goose and (why not?) escargot

L’ATELIER de Joel Robuchon, upstairs in Bangkok’s MahaNakhon Cube building, has a brand-new Michelin star as well as a new four-course menu for autumn available at both lunch and dinner.

Bangkok is the ninth location for the restaurant chain, which wears the glittering aura of the celebrated French chef whose name is attached to gourmet palaces in Las Vegas, Macao, Tokyo and Hong Kong that share a combined 31 Michelin stars – 32 with the Thai addition. No other chef in the world has that much “star power”.

Conceptually similar to a sushi bar, L’Atelier puts diners face to face in conversation with the cooks. The Bangkok outlet, which opened in late 2014, spreads 36 upholstered high stools around the front of the open kitchen and keeps the lighting dim, the better to relax and enjoy.

The “atelier” in the name – referring a workshop – seems fitting enough, but how many actual workshops have the visual interest of a Japanese sushi bar and the vibrancy of a Spanish tapas bar – and serve great French cuisine besides? It feels informal and convivial. And you can leave the “work” to the chefs.

If stool perches don’t appeal, there’s a broad dining area and even two private chambers – the Crystal Room big enough for four guests and the MahaNakhon Room to fit eight.

Royale of foie gras 

“It’s a friendly restaurant where there’s no need to fear the traditional formality associated with Michelin-star establishments,” says general manager Quentin Arnould. “Here you can share large tasting portions to explore unfamiliar tastes, and you can talk to the chefs and the service team.”

The main man in the kitchen is Olivier Limousin, who’s worked for Joel Robuchon for 12 years. What he sends to our table is a generous series of treats for the nostrils, eyes and tummy.

First there is Royale de Foie Gras afloat in a shot glass layered with port and Parmesan foam, a dramatic Bt3,850 experience that’s on offer until January 10. On the side is a small ball of crisp quinoa topped with quinoa puree.

Next, a fat Burgundy escargot gets cooked fricassee-style with pine nuts and wild mushrooms in persillade sauce (parsley, garlic, herbs, oil and vinegar). It’s accompanied by toast topped with pesto sauce, Iberico ham and another snail.

Completing the starter set is a patty of seared, golden-brown risotto topped with a poached egg and shaved truffle and Parmigiano reggiano cheese.

Wild mushroom and escargot fricasse 

On to the main course, Le Lievre a la Royale – a classic, full-bodied French dish that takes at least three days to make, as well as rare ingredients. The bunny rabbit – a wild hare, of course – is marinated in herbs and spices, stewed and served with a thick red-wine sauce containing some of the rabbit’s own blood.

I found the meat too dark and strong-flavoured and wondered how the Thai palate could ever get used to it.

For dessert there was a pear poached in citrus juice and a chestnut emulsion, alongside tangerine-bergamot sorbet.

Diverging from the autumn menu, the lunch sets include an amuse bouche, choices of starters, cheese and desserts, and a main course for Bt950, Bt1,450 or Bt1,950, depending on your selections and hunger level.

Chef Limousin also laid some Sologne imperial caviar on us, as a starter to the tasting menu, an exquisitely photogenic assembly of lobster puree topped with dots of cauliflower and chlorophyll cream, the caviar in the centre on a bed of crabmeat.

Poached egg, truffle and golden rice with parmigiano reggiano

L’Atelier de Joel Robuchon makes terrific use of seasonal produce from the Royal Projects. For Bt850 you can have roasted crayfish in lobster bisque and a vin-jaune (yellow-wine) emulsion, with summer vegetables like carrots and cucumber.

An a-la-carte main dish well worth trying is roasted sea bass on artichoke puree with cubed foie gras and a chickpea emulsion scented with turmeric. That one costs Bt1,350.

A nice zesty dessert is the white chocolate formed into a lemon shape, sitting on a bed of a refreshing yuzu granita and quinoa. It’s Bt600.

 

BACK FROM THE HUNT

>> L’Atelier de Joel Robuchon Bangkok is on the fifth floor of the MahaNakhon Cube building on Sathorn Road (BTS: Chong Nonsi).

>> It’s open daily from 11.30am to 2pm and from 6.30 to 10pm.

>> Call (02) 001 0698 or visit http://Robuchon-Bangkok.com.

Hong Kong Fisherman gets the duck

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http://www.nationmultimedia.com/detail/tasty/30333568

Hong Kong Fisherman gets the duck

tasty December 09, 2017 13:30

By The Nation

Popular Chinese restaurant Hong Kong Fisherman at Impact Muang Thong Thani adds colour to the festive dining scene with five new Hong Kong-style duck dishes that are available until January.

Popular Chinese restaurant Hong Kong Fisherman at Impact Muang Thong Thani adds colour to the festive dining scene with five new Hong Kong-style duck dishes that are available until January.

Tantalising dishes include Double Steamed Duck Soup with Bamboo Pith, Chinese Black Mushrooms & Chinese Herbs, a perfect combination of steamed duck with Chinese herbs bursting with healthy benefits.

Diners can also sample braised Duck with Chestnut, Taro & Black Mushrooms served in a hot casserole and Stir-Fried Roasted Duck pieced with Pickled Sichuan & Bell Peppers, chilled Smoked Duck Breast with Jellyfish served in unique ‘Shanghai sauce’ and Deep Fried Spring Roll is stuffed with smoked duck breast and Cantaloupe.

Hong Kong Fisherman is in the Lobby of Hall 8, Impact Exhibition Center, IMPACT Muang Thong Thani. Find out more at (02) 833 5434-5 or visit http://www.hkfisherman.com.

“Elemental”, our dear Michelin

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30333567

“Elemental”, our dear Michelin

tasty December 09, 2017 13:20

By The Nation

2,230 Viewed

There’s plenty of cause for celebration over at the Okura Prestige Bangkok’s Elements restaurant following the announcement that it has earned one star from the inaugural edition of the Michelin Guide Bangkok.

Under the stewardship of executive chef Antony Scholtmeyer, Elements has developed a reputation for its finely prepared gourmet French cuisine with seasonal Japanese influences. Offering a wide selection of a la carte dishes, it takes full advantage of the freshest available produce from Thailand and carefully selected international markets.

“Receiving a Michelin star is a great honour for Chef Antony and his team. It is the culmination of a fantastic 12 months for Elements, which began with the restaurant placing in the top 5 of the country’s 10 best eateries in Thailand Tatler’s Best Restaurant Guide 2017. Indeed, Elements is no stranger to the Michelin organisation and is a popular venue for chefs of international renown,” said Edward E. Snoeks, general manager of The Okura Prestige Bangkok.

“Over the past four years the restaurant has welcomed leading Michelin-starred chefs from some of Europe’s top restaurants. It is fantastic that we now have a star of our own! To be part of the first Michelin Guide Bangkok is an affirmation of the skill and commitment of Chef Antony and his team in delivering dishes of a consistently high quality.”

As one of 17 Bangkok restaurants to receive a Michelin star, Elements represents new generation lifestyle dining where east meets west with classic ease. Its open kitchen provides outstanding cuisine in a relaxed and informal atmosphere, giving diners an up close and personal glimpse culinary theatre.

“Earning a Michelin star is a wonderful accolade for Elements and a testament to the hard work of our culinary team and front-of-house staff,” Scholtmeyer added, “We take pride in what we do and pleasure in satisfying our guests with an innovative dining experience. To receive a Michelin star makes the process of creating good food all the more rewarding.”

Meals for the month

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30333476

Meals for the month

tasty December 09, 2017 09:15

By THE NATION

Kantary Hotels in Kabinburi and Ayutthaya are offering something special to diners until the end of the year.

In Kabinburi, California Steak Restaurant presents a Mixed Grill with BBQ Sauce for which beef tenderloin, pork sirloin, chicken breast are marinated with fresh herbs and seasoning then grilled on a low heat. The meats are served with h a spicy American-style BBQ sauce. It’s priced at Bt350-plus.

Also on the menu is Grilled Duck Breast with Blue Cheese Sauce for Bt350-plus.

Book your table at http://www.kantarycollection.com.

In Ayutthaya, the steak restaurant offers Fettuccine Squid Ink with Mantecate Sauce prepared in true Italian style and served with a side dish of healthy vegetables for Bt180-plus.

Call (035) 337 177 to reserve a seat.

The very best of Italian

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30333493

The very best of Italian

tasty December 08, 2017 15:20

By THE NATION

La Tavola & Wine Bar adds colour to the festive season with a new selection of Italian delicacies paired with terrific wines.

 

Executive sous chef Salvatore Catania, formerly of the Kempinski Hotel Ajman, United Arab Emirates, brings artistic flair to his signature menus with such appetisers as Octopus salad and Salmon tartar, a tantalising fusion between raw salmon, pomelo and orange sauce.

 

The pizzas – thin, crispy, baked in a stone oven – and served piping hot are something to look forward to, especially popular selections such as Pizza arotolata, featuring anchovies, parmesan cheese and rocket leaves, and cheesy Burrata margarita.

Main dishes include Tagliatelle al tartufo, Catania’s s homemade pasta prepared in a parmesan wheel and melt-in-the-mouth slow braised pork cheeks in Barolo with pumpkin gnocchi.

 

To cap off the meal, Affogato moderno (espresso shot with Nutella rice bun and amaretto gelato), Bignole alla nocciola (beignets with hazelnut), and Torta della noona (pear tart) are highly recommended.

Book a table at (02) 125 5020.

 

Street food and fine cuisine awarded

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30333350

Street food and fine cuisine awarded

tasty December 07, 2017 01:00

By KHETSIRIN PHOLDHAMPALIT
THE NATION

6,325 Viewed

THE DEBUT edition of Michelin Guide Bangkok has awarded one star to the famous street food eatery Jay Fai, which serves up high-quality seafood dishes, while three luxury establishments – Gaggan, Le Normandie and Mezzaluna – have earned two stars. No restaurant has achieved the coveted highest three-star rating.

The inaugural edition awarded 14 restaurants one star, highlighting the quality of local cuisine, as seven of them – Bo.lan, Nahm, Saneh Jaan, Chim by Siam Wisdom, Sra Bua by Kiin Kiin, Paste and Jay Fai – offer Thai food. The other one-starred restaurants are Japanese eatery Ginza Sushi ichi, three French establishments – L’Atelier de Joel Robuchon, J’Aime by Jean-Michel Lorrain, Savelberg – as well as Suhring, Elements and Upstairs at Mikkeller.

Jay Fai, located in the Samranrat area, is a street-food eatery that can accommodate about 50 people. Despite its humble ambience, Jay Fai is known for premium local seafood dishes, such as crabmeat omelette priced from Bt800 to Bt2,000, and abalone noodle in gravy, which is priced up to Bt10,000.

“I still cook with a charcoal oven and carefully select only the best local ingredients,” says 72-year-old owner, Supinya Junsuta, known as Jay Fai. “Although my eatery always welcomes high-profile figures and international chefs, I didn’t expect to get a Michelin star. It’s beyond my expectations to get one star and it’s my greatest honour.”

During the past eight months, Michelin’s full-time food inspectors have made anonymous visits to restaurants to gauge their food. Restaurants are rated on such criteria as the quality of ingredients, consistency, cooking technique and flavour, the chef’s personality and value for money.

“The first edition of the Michelin Guide dedicated to Bangkok highlights the richness of the city’s diversity of gastronomy,” said Michael Ellis, international director of Michelin Guides during yesterday’s official announcement at the Grand Hyatt Erawan Bangkok.

“Thai food is recognised around the world. Everyone knows tom yum, pad thai and satay. The intense seasoning is unique to Thai cuisine, as it mixes all tastes to the palate. Thailand also has incredible street food that should be included in the selection. The first-ever Michelin Guide Bangkok will shine a spotlight on Thai foods and their dynamic culinary evolution.”

The Michelin Guide Bangkok makes Thailand the second country in Southeast Asia after Singapore and the sixth in Asia to have its own culinary reference. Recognised as the bible of culinary excellence, the red guide was first published in France more than a century ago to promote automobile travel and now covers 28 countries.

This year’s selection also features 35 restaurants that have been awarded a “Bib Gourmand” – a distinction that is as popular with chefs as it is with gourmets. It recognises favourite establishments selected by the Michelin inspectors for their good value for money, as they serve a quality menu for a maximum of Bt1,000.

On the ground, the inspectors unearthed all kinds of delights: from street-food places such as Baan Yai Phad Thai, one of the best place for pad thai, and Guay Tiew Kua Gai Suanmali, a long-standing stir-fried chicken noodle shop, to more traditional restaurants offering local and delicious Thai cuisine.

For example, Jay Oh, which serves local-style seafood and dishes in a very rustic, casual ambience and where long queues are seen every night, obtained a Bib Gourmand. Also recognised was Baannai, located in a beautiful Thai-style wooden house with a well-decorated garden serving traditional and delicate Thai food, and Soul Food Mahanakorn, which focuses on a modern cuisine.

The Michelin Guide is available in both print and digital versions. It can be found online at http://www.guide.michelin.com in English and Thai.

Christmas with a crunch

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30333226

Christmas with a crunch

tasty December 05, 2017 16:10

By The Nation

2,155 Viewed

Add a joyous crunch to the year-end holidays with a limited edition Nutcracker Trio tin from Garrett Popcorn Shops. Available from today, the trio of stackable tins are filled with Cocoa CaramelCrisp and feature three whimsical characters inspired by the holiday season – a snowman, a red fox and a gallant nutcracker soldier against a snowy backdrop.

 The stackable Nutcracker Trio Tins can be turned and twisted around to form different combinations, which is sure to capture the imagination of those lucky enough to receive them.

Decked out in eye-catching red and green stripes with strands of sparkles, the one-gallon classic and quart petite sized Holiday Tins from Garrett come with beribboned lids alongside the Signature Snowflake Tin. Filled with a choice of Cocoa CaramelCrisp or signature flavour popcorn, these collectible Holiday Tins make great statement gifts for family, friends and business associates, to spread festive cheer.

Rich and chocolatey, limited time recipe Cocoa CaramelCrisp will add some decadent sweetness to the year-end festivities. Using only the best-quality natural ingredients and no preservatives, Cocoa CaramelCrisp is handcrafted daily in small batches.

The limited edition Nutcracker Tin is priced at Bt720 (Bt790 at Don Mueang International Airport branch) and will be available until December 31 or while stocks last. Cocoa CaramelCrisp is priced from Bt150 for a small bag. (Bt165 at Don Mueang International Airport)

Garrett Popcorn has shops at Siam Paragon, Central Plaza Lat Phrao and Don Mueang International Airport.

For more information, visit http://www.GarrettPopcorn.com/thailand.