1. Guay Tiew Moo (ก๋วยเตี๋ยวหมู)

Good kratiem jeaw (fried garlic) alone can go a long way. But this noodle stall takes it to a whole new level. The noodles here are everything they should be, cooked to perfection—chewy, not too soggy and stewed in the most fragrant kratiem jeaw we’ve tried. The other ingredients are pretty special, too, and not just the fishballs, either; we’re addicted to the tender moo ghon (shredded pork) and tasty entrails. The best bowl (B30) is the haeng (without soup) version. Do call ahead for directions as their soi has no name.
Rama 4 Rd. (next to Tai Tang Duan Rama 4 Junction), 02-249-7316. Open daily 8am-3pm

2. Gai Ping (ไก่ปิ้ง)

Sat on the corner of this soi, Jae Cherry grills up big chunky chicken skewers (B10), marinated in rich spices and cooked to perfection. The golden brown meat is more tender on the inside than any other grilled chicken we’ve tried. It’s pointless trying to stop at just one, while the accompanying dipping sauce is totally delicious with a nice balance of spicy, salty and sour.
Charoenkrung Soi 103/1, 080-595-8449. Open daily 5-7pm.

3. Guay Tiew Pla (ก๋วยเตี๋ยวปลา)

This slightly hard-to-find stall is worth the effort for its must-try fishballs. They’re light yet tasty, delightfully melt-in-the-mouth but not soggy. They’re loaded with fish without being overly pungent and go beautifully with the noodles. Just like other great stalls, be sure to call ahead as they run out very quickly.
Soi Phraya Singhaseni, Rama 4 Rd., 02-215-2165, 086-555-1262. MRT Hua Lamphong. Open daily 7am-3pm

4. Gade Ocha (เกตุโอชา)

It may be out on the edge of Bangkok, but many foodies rank Gade Ocha as one of the best guay tiew nuea (beef noodles, B50) joints in town. There is a great richness and stickiness to their beef broth and the nuea toon is, of course, really tender and flavorful.
200 meters from the beginning of Pattanakarn Soi 53, Open daily 9:30am-1pm

5. Burmese Noodles (ขนมจีนพม่า)

Hidden in the small Burmese community in Phra Khanong, this tiny shophouse is habitually swarmed by Burmese ladies from the neighborhood. At the entrance to Phra Khanong Market, turn left down a small alleyway packed with colorful clothing, and eventually you’ll find yourself in Little Burma. T-shirts, raw betel nuts and all manner of spices are just some of the goods on display. Not too far away is this well-known Burmese eatery, where you’ll be greeted by the smiling face of Dao Giri, the Nepalese-Burmese cook. Her most popular dish among Burmese and Thais alike is mohinga (Burmese cold rice noodles, B35). It’s cheap, tasty and served up in a matter of minutes.
Phra Khanong Market, Sukhumvit Rd. Open daily 8am-5pm

6. Rai Tiem Tan (ไร้เทียมทาน)

One for those with plenty of patience, this noodles (B35) and congee (B30) stall gets their queues confused and orders all mixed up, but really, we think you should invest some time to sample the delicious bowl of pork noodles served here—and you may well find yourself going back. The standout is their pork, which is cooked to be very moist and is served in both noodles and congee—both excellent. The portion is very small, though, so order big from the get-go.
Sri Ayutthaya Rd. (near Phayathai Hospital), 081-622-3153. Open Tue-Sun 6-10pm

7. Jay Yai (เจ๊ใหญ่)

Shining out from the dark street thanks to its fluorescent lighting, Jay Yai does guay jub (Chinese noodles) in both thick and clear broths. Those who like a herbal soup with a great aroma of Chinese star anise should opt for the thick option but, really, both are equally good. The moo krob is insanely delicious, too. It’s crispy and it doesn’t have that burnt aftertaste you sometimes get elsewhere. Trok Nawa, Tanao Rd., 089-226-8577. Open daily 4-9pm

8. Dara Dalay (ดาราดาเล)

Chiang Mai organic farm and homestay Dara Dalay recently opened a small eatery here, and we find ourselves regularly returning for its authentic Northern dishes. Helmed by the friendly auntie who owns the farm, they do a brief list of Northern dishes including kanom jeen nam ngiaw (rice vermicelli with spicy pork and tomato soup, B40) and khao soi (B40). Their very addictive take on the latter dish features a perfectly rich soup with a nice balance of flavors, while the chicken is tender and moist. Almost every dish here is made with organic vegetables grown on the farm. We recommend you check their Facebook page (www.facebook. com/daradalay) for news on when they’ll be serving special treats like hed nueng namprik kha (steamed mushroom with galangal paste). Pichai Market, Pichai Rd., Dusit, 086-378-3837, 089-499-2878. www.daradalay.com. Open Mon-Sun 12-7pm

9. Poh Pia Sod (ปอเปี๊ยะสด)

Everyone seems to be swamping Tang Sui Heng Pochana in Sapan Leung for their haan palo (braised goose) but we are pretty confident about this other contender. The little stall run by an auntie serves up an impressive poh pia sod (rice sheets stuffed with Chinese sausage and tofu), a specialty that is not too easy to find nowadays. Your B35 gets you some very good quality gun chiang (Chinese sausage), while the well-balanced gravy sauce is a classic balance of sweet, sour and salty, just as it’s supposed to be. The prik chee fah (Cayenne pepper) gives good contrast to the dish, too. Perfect for grab-and-go, or have it while feasting on the goose. Be warned, though, on some days she skips making the poh pia sod as she concentrates on selling her desserts.
Rama 4 Rd. (next to Tang Sui Heng). Open daily 8-11pm

10. Chairoj (ไชยโรจน์)

This humble shophouse is a real hidden gem. Chairoj has been up and running for 70 years now, as you can tell from the pale greenish walls and vintage wooden furniture. The highlights of the brief Thai and Chinese menu have to be the pla krapong tod rad prik (fried seabass with chili and garlic, B80), fragrant tomyam (B80) and stewed ox tongue (B80) in Hainanese style, an increasingly rare find.
467/25 Phyathai Rd. (next to Phyathai Dental Group), 02-354-4090. BTS Phayathai. Open Mon- Sat 11am-8pm

11. Lee Nguan (หลีง้วน)

We must admit, we were first drawn to this guay tiew nuea (noodles with beef) shophouse because of Richie, the fat, grumpy-looking bulldog sat out front. Ever since we tried Lee Nguan’s tasty noodles, though, we’ve been returning as often as possible— and not just for Richie. All the right ingredients are here for repeat visits, from the tender stewed beef and light but flavorful soup to the friendly service. If a bowl (B30) doesn’t fill you up, we recommend strolling a bit further to Phaholyothin Rd. and trying the yen ta fo noodles at Meng Pochana (02-279-2004, 085-321-8474. Open daily 9:30am-5pm), where the fishballs are just bursting with flavor.
7312 Saliratthawiphak Rd. (near Saphan Kwai Junction), 087-900-9600. Open daily 8am-3pm

12. Hia Waan (เฮียหวาน)

Located on the busy Chan Road, this humble khao tom pla (soft-boiled rice with fish, B90) joint might not be a centuries-old institution but who cares, once you try their fresh seafood. The fish, shrimp and squid all seem to come from another planet they’re so huge, meaning you certainly get your money’s worth. As for their khao tom, the broth is well-balanced, slightly peppery and without any hint of fishiness.
Chan Rd. (in front of Soi 32/2), 02-211-0829. Open daily 5pm-midnight

13. Guay Tiew Ruea (ก๋วยเตี๋ยวเรือ)

Legend has it that the way guay tiew ruea (boat noodles) are sometimes mixed with blood was started by the Chinese who would store thier beef on a sieve covered with ice. The blood would drip down into a pan and they would use it to make the soup more flavorful. We, of course, don’t know what the original version tasted like, but we do know that this shophouse serves up a pretty mean bowl. Forget the famous guay tiew ruea Rangsit, and come here for truly deepflavored broth with tender pork (B40).
Nanglinchee Soi 5, 084-159-7393, 082-687- 7966. Open daily 7am-2pm

14. Salim Porn Charoen (สลิ่มพรเจริญ)

Almost everything at Salim Porn Charoen is homemade. Featuring fragrant candle-scented coconut milk, the maprao kati (coconut, B30) is rich, almost sinfully so, while the smooth, silky texture will have you calling for seconds. Of course, you can choose your own flavor by adding the likes of salim (grass noodles) and tubtim krob (water chestnut) though disappointingly, the latter is not as good as it used to be.
Soi Sampeng (200 meters from the beginning of the soi), Chakkaphet Rd. Open daily 9am-4pm

15. Bua Loy Kai Wan (บัวลอยไข่หวาน)

This place takes their bua loy (taro balls in coconut milk) pretty seriously. While the very popular bua loy joint in Phaholyothin is now closed, this one is also a strong contender. The colorful array of little balls are a really chewy delight served with fresh coconut milk that’s not too sweet, fragrant and perfectly thick and rich.
Charoennakorn Rd. (Klongsan Pier), 081-697- 5971. Open daily 1-7:30pm

16. Somtam Khaya (ส้มตำขยะ)

Known as Somtam Khaya for its location, on the quieter side of Thammasat University Tha Prachan Campus, this stall may be small but it does a roaring trade. Despite its somewhat dodgy, burnt appearance, its fried chicken is a real treat. Marinated with spices and coated in a flavorful flour, the outside is nice and crispy while the flesh is simply succulent. If you pop in after noon, don’t expect any chicken though, as most will have been snapped up already.
16 August Rd. (right at the Phra Arthit entrance of Thammasat University). Open Mon-Fri 10am- 3pm

17. Lim Lao Sa (ลิ้มเล่าซา)

Lim Lao Sa occupies an old and charming space down a small alley. Open for more than 50 years, it’s now helmed by the second generation who are sticking to their family’s Teochew recipes. Everything’s homemade, from the giew pla (fish dumplings) to the fishballs in the guay tiew pla (noodles with fish, B60). The flavor is marvelous, as is the place: seat yourself by the pastel-framed windows as you contemplate your order of bamee (egg noodles), which features a sour sauce that gives the dish a welcome edge. The sen yai (rice noodles) is pretty unique, too—much lighter than you get at most places, so you needn’t feel guilty about ordering a second bowl. Do call ahead as opening times can vary and don’t mistake them for the other stalls around Bangkok boasting of using the same recipe under the Lim Lao Sa name.
Songwad Rd., 083-138-3636. Open daily 5:30- 10pm

18. Kanom Bueng Boran (ขนมเบื้องโบราณ)

Run by a grandma and her daughter, this stall is a shrine to the ever-comforting dessert that is kanom bueng (Thai pancake with stuffing). Here, you can be sure your B20 gets you a resolutely homemade treat: the foy thong (sweetened egg yolk) is not too sweet, while the coconut tastes fresh with a wonderfully fluffy texture. The pancake itself is thin, crispy and addictive. It’s fair to say that the opening times here can be pretty inconsistent—your safest bet for getting a delicious dessert is late afternoon (3pm-6pm).
In front of Ladprao Soi 33.

19. Rad Naa (ราดหน้า)

There’s nothing too revolutionary here, just one big, super-satisfying bowl of rad naa (noodles in gravy). The gravy is flavorful, perfectly balanced, while the pork is well seasoned and juicy. Just be warned that the sen yai (rice noodles) usually runs out around noon.
Soi Saladaeng, Silom Rd., 081-931-3380. Open daily 10am-3pm

1.) Au Bon Pain (B40)

This croissant looks like a sad crab—and tastes just as bad, like butter gone stale. Insides, absent of layers, are more like a fluffy brioche in texture.
Verdict: Pas Bon!
Try www.aubonpainthailand.com.

2.) Yamazaki (B16)

Tastes undercooked and has an acrid smell. Plus, it’s dry and bland, as if it was baked the day before.
Verdict: Second only to Au Bon Pain in the yuck stakes.

3.) Foodland (B17.50)

At first glance, this pastry might look slightly overcooked, but has a nice buttery smell, flaky texture and tears apart wonderfully. Be warned, though, it goes stale in a matter of hours.
Verdict: A proper croissant!
Try www.foodland.co.th

4.) Lenôtre (B50)

Going by looks alone, this is the perfect puffed and layered croissant. It has a rich, buttery smell and a nice sheen, but the bland taste doesn’t live up to appearances.
Verdict:  Looks can be deceiving.
Try Langsuan Rd., 02-250-7050. www.lenotrethailand.com

5.) Big C Extra (B12)

Looking a tad too dark, the croissant from Big C Extra Supermarket somehow nails the balance between a crispy exterior and a soft chewy layered interior. There’s just the right amount of butter, too.
Verdict: Now, this was a surprise. This is our favorite!

Try Big C Extra or www.bigc.co.th

6.) Tops (B12)

We’ve noticed that different branches of Tops Supermarket have wildly varying levels of quality. The one we tried from Silom looked nothing like a croissant and tasted nothing like one either—overly-doughy, soggy and reeking of cheap butter.
Verdict: No crispy outer, no layers—this is one funny-looking limp pastry.
Try www.tops.co.th

7.) LB Patisserie (B40)

Authentic French restaurant Le Beaulieu has its own bakery, of which their croissant is a highlight. Pleasantly buttery and nutty in flavor, the flour used is evidently of high quality.
Verdict: A solid croissant but it still loses to a couple of supermarket offerings (Big C, Foodland).
G/F, Athenee Tower, 63 Wireless Rd., 02-168-8222. www.le-beaulieu.com
 

Lighting

Angus Hutcheson,

founder/chief designer of Ango furniture designers

“One criterion for lighting the main living area is to have a couple of good sources of background lighting so that the mood can be varied by using them in different combinations with table lights, (1) floor lights and pendant lights. Another technique I like is to use exterior (2) lighting usually at a low level, which  illuminates the interior via glazed doors or glass block panels, maybe with plants used to partially diffuse the light. This helps to achieve a sense of perspective and enhanced depth. Try Nest table lights, cascadence ceiling lights, small hanging ceiling lights and three stone floor lights. Try G/F, Crystal Design Center, Praditrmanutham Rd., 02-102-2282.

Built-ins

Vasu Virajsilp,

co-founder of VaSLab architecture firm

“The walls in your condo play a huge role when it comes to space. One of the techniques is to have full-height storage walls with a built-in cabinet attached to them instead of having a big storage room. Using vertical space efficiently will keep a condo space neat and clean. At the same time, it maximizes the space we need horizontally. Frosted glass doors can be used for the cabinets; (3) they will make the room lighter by their reflective and translucent characteristics.”

Color

Rattapol Sakdamnuson,

Editor-in-chief of Room Magazine

To increase space, the walls of your room should be in light tones like white, grey or pastel which makes the room look brighter. Avoid using dark tones on areas like ceilings, but use them in certain areas of the room to add boldness. Another trick is using two shades of color on your wall by applying the dark color on the lower part going up to about 90 centimeters while painting the rest of the wall with light tones, like dark green with pastel green (4).

West Indian

The food: The most popular West Indian cuisine comes from Goa, which draws on Portuguese, Hindu and Muslim influences. When the Portuguese colonized the region some 400-500 years ago, they introduced a number of spices to the local food, the most important being chili. This legacy can be seen in a dish like vindaloo, which is derived from the Portugese carne de vinha d’ alhos (pork with garlic and wine), a fiery and flavorful affair. Also, due to its coastal location, the cuisine here features lots of fish and coconuts.
Have it at: Gaggan (68/1 Langsuan Rd., 02-652-1700. Open daily 6-11pm) has an unusual, modern take on this curry. Here, the sous-vide Iberian pork comes in a vindaloo reduction. It won’t taste particularly like what you’d get in India, but you can be assured of a very flavorful dish. Otherwise, try Bawarchi (InterContinental, Ploenchit Rd., 02-656-0102-3. Open daily 11am-midnight) for the traditional version of the dish.

East Indian

The food: The cuisine, derived from the Chinese community who lived in Kolkata, in East India, has spread throughout the world. The cooking techniques are similar to those used by the Chinese but with more spices added. Familiar dishes include fish in honey, chicken momo (chicken dumpling) and honey pepper cottage cheese, which have become favorites worldwide. The region is also famous for its seafood curries and grows lots of fruits and rice.
Have it at: Dragon Express (68 Sukhumvit Soi 21 [Asoke], 02-204-0588-9. www.dragonxpress.com. Open daily 11am-12pm) has all the aforementioned dishes (B109-B129) with delivery available until midnight. As for the curries, try the Bengali doi maach at Indus (71 Sukhumvit Soi 26, 02-258-4900. Open daily daily 11:30am-2:30pm, 6:30pm-11pm).

South Indian

The food: First and foremost, this is the land of the vegetarian. There’s also a really big focus on rice, which forms the basis of almost everything, including the popular papadum (flatbread) and rasam (spice soup and tomato). As with other regions, spices play a big part here, particularly in Hyderabadi cuisine, where the biryani is a bit spicier than elsewhere.
Have it at: Rang Mahal (26/F, Rembrandt, 19 Sukhumvit Soi 18, 02-261-7100. Open daily 11:30am-2pm, 5:30-11pm), whose biryani dish is made the original way—coating the meat (they also have the vegetarian version) in many homemade spices before putting it on a layer of rice and steaming it in a really tight clay pot. Also, drop by Shri Ganesha (392/23-24 Sukhumvit Soi 20/1, 02-258-1425. Open daily 10am-10pm) for the dahi vada (lentil donuts dunked in spiced yogurt) which are a great light, yet complex, appetizer and the wonderfully crispy rava masala dosa (oniony rice crepe with spicy potatoes). Both are made to order and come with the fiery Southern dish sambhar (lentil soup with vegetables) and chutneys.

North Indian

The food: Now the most ubiquitous style of Indian cookering found globally. The food here is characterized by its richness and use of dairy—both milk and cheese befitting their cold winters. Popular examples include chaat (tangy vegetarian salads involving tamarind, yogurt and cilantro chutneys) and rogan josh (mutton cooked with thin dark sauces).
Have it at: Saras (15 Sukhumvit Soi 20, 02-401-8484. www.saras.co.th. Open daily 11am-11pm) serves a typical Punjabi farmer’s dish, sarson ka saag (mustard leaves and spices) with makki ki roti (corn flour flatbread). Another top choice for Northern cuisine is Hazara (29 Sukhumvit Soi 38, 02-713-6049. www.facebars.com. Open daily 11:30am-2:30pm, 6-11pm); try their tender and complex rogan josh amid the stunning décor.

El Gaucho Argentinian Steakhouse

Arriving in Bangkok from Vietnam late last year, El Gaucho features two levels—a bar plus outside deck downstairs, and a main dining area upstairs. Amid an upbeat Latin soundtrack, the vaguely Argentinean-themed joint serves up signature dishes like homemade chorizo (beef or pork, B790). As for your mains, the beef is mainly imported from Australia and the US and ranges from a simple B900 rib eye to a B4,390 wagyu filet mignon.
8, 8/1-7 Sukhumvit Soi 19, 02-255-2864. Open daily noon-midnight

The District

This new upscale steakhouse is all about American-style grilling. The District’s modern and elegant setting takes its cues from New York while all the cuts of beef are from Queensland, Australia. The menu is brief, but the aim is to be a steakhouse where you don’t have to spend quite as big as elsewhere. The beef here is not all priced at B2,000-plus; rather, expect to pay around B1,350 for the tenderloin (180 grams).
2/F, Bangkok Marriott Hotel Sukhumvit, 2 Sukhumvit Soi 57, 02-797-0000. Open daily 6-11pm

Peter’s Pan

Not exactly a new place, but Peter’s Pan has just moved from Chaengwattana to chase more of the spotlight in town. The comfy and homey space is decorated with the owners’ personal antique collection. The kitchen serves American-style steak, with recommendations including prime ribs (B1,500) and surf and turf (B1,800). There’s also a three-course set lunch at B490.
2/F, Mille Malle, Sukhumvit Soi 20, 02-663-4560-1. Open daily 11am-2pm; 5-11pm

Avenue New York Grill

While it may look like a French-style bistro, Avenue New York Grill is a real deal steakhouse. The brief menu is replete with classics. The steaks are pretty affordable, too: wagyu beef flank steak (B495), Thai tenderloin (B395) and Australian tenderloin (B850). Drop by during happy hour (6-7pm) for the buy-one-get-one-free deal on beers and a complimentary steak sandwich.
156 Sukhumvit Soi 16, 086-050-6355. www.steakhousebangkok.com. Open daily 11:30am-2pm; 6-11pm

Nikon has just updated its rugged waterproof camera with the release of the AW110 compact shooter. Its pretty much the same as its older brother (the AW100) but the Wi-Fi and deeper diving capacity are welcome add-ons.

Pros

(+) Full-featured GPS with mapping, altimeter, barometer and electronic compass.
(+) Built-in Wi-Fi to upload photos to your social networks by syncing the camera to an app available on Apple’s iOS and Android.
(+) A macro mode that can go so close, you can touch your subject with the lens.
(+) Quick start-up to shoot the first shot.
(+) Increased toughness and durability with resistance to water up to 18 meters deep, drops up to 2 meters high, temperatures as low as -10 degrees Celsius and dust.
(+) Dedicated video recording button.

Cons

(-) Menu buttons are small, making them hard to operate while wearing gloves, a serious drawback if you’re in the cold or enjoying watersports.
(-) Image quality, particularly noise in low light, can’t compare with more advanced compacts.
(-)  A bit slow to show pictures on its screen when using some of the more advanced functions.
(-) Focus on moving objects and underwater is sometimes sluggish, too.
(-) The Wi-Fi only allows you to sync with a smartphone, not directly over Wi-Fi or even to a laptop. Also it only works if the battery is over the 40% limit.
(-) No RAW file format for the wannabe pros.

Verdict: If you don’t want to trash your S4 or iPhone 5 when running wild on the beach or diving under the sea, the AW110 is an interesting great outdoors or extreme sports option. Unfortunately, outside of scenarios where its ruggedness gives it an edge, it’s otherwise a pretty lackluster camera. Before buying, you might also want to consider the Olympus TG-2’s whose wide aperture (f/2.0) and lens (25mm equivalent) look pretty tempting.

Specs: 16MP, 1,080p HD video, 5x digital zoom, 28mm wide angle, F/3.9-4.8.

Available colors: Black, blue, orange and camouflage.

Price: B12,990