Sukhothai Confidential

I went over to Chinatown with my team members last week. This was close to the Chinese New Year, so it was very crowded with shoppers and merchants. I am always excited about the life around the main boulevard and small alleys of Chinatown—everything is so colorful and full of vivacity! Read more »

I had the enormous privilege of been chosen to meet Her Royal Highness Princess Maha Chakri Sirindhorn last month in the Palace together with 16 Executive Chefs from Bangkok. I was feeling very excited the entire morning. Yes, I had butterflies in my stomach too! There she was in front of me, true Royalty. Read more »

It has been said that the “black diamond” is intense, earthy, seductive, hauntingly fragrant, and that there is nothing else in the world like a fresh truffle. I love winter because it is the season for the black truffles. I love the intoxication of smells; truffles are really all about texture–that crunch, that element of surprise. And the difference between good and sublime is not negligible … It is enormous! Read more »

Hi there,

As a child in Denmark, Easter was always one of my favorite holidays. I found this fascinating ritual of decorating with yellow chicks and painted eggs everywhere really fun and cozy. Originally, eggs were always coloured red, using onion skins, coffee grounds or rose pigment. As the custom spread, it became a favourite among children. Read more »