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Baan Varnakovida
Baan Varnakovida (, ) is a restaurant in Phra Nakhon, Bangkok, Thailand, specializing in pre-war Siamese cuisine. Owned by Apavinee Indaransi, Baan Varnakovida is housed in a Rama VI-era gingerbread house on Tanao Road. The 2-acre lot was bestowed on Indaransi's grandfather, Luang (หลวง) Krachang Varnakovida, for serving as a royal chancellor to King Rama VI. The restaurant is known for khao chae (), jasmine rice soaked in flower-infused water served with accompaniments. Other notable dishes include khao khluk kapi () and khanom chin ''Khanom chin'' or ''Khanom jeen'' (, ; , ; , ) are fresh, thin white rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve ... sao nam (). References Restaurants in Thailand Buildings and structures in Bangkok {{Bangkok-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tanao Road
file:Bangkok Thailand Street Close to Kao San Road.JPG, 250px, Tanao Road in phase near Khao San Road Tanao Road (, , ) is a road in Phra Nakhon District, Krung Thep, Bangkok. Starting from Bamrung Mueang Road at Si Kak Sao Chingcha straight to the north, it is also a boundary line between the San Chao Pho Suea and Sao Chingcha Subdistricts, then spans the Khlong Lot into the area of Bowon Niwet Subdistrict, then cut across Ratchadamnoen Avenue at Khok Wua Intersection, where it forms a dividing line between the Bowon Niwet and Talat Yot Subdistricts, as far as bend to the roundabout where Sip Sam Hang Road, Sip Sam Hang, Tani, Rambuttri Road, Rambuttri, and Bowon Niwet Roads converge in Bang Lamphu area near Khao San Road. Originally, Tanao Road was a northern phase of Fueang Nakhon Road, which King Chulalongkorn (Rama VI) to be built in the year 1863–64. There was a presumption that the name of Tanao Road will be based on the Tenasserim Division, Tenasserim people (Tenasserim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bowon Niwet Subdistrict
Bowon Niwet (, ) is a ''khwaeng'' (subdistrict) of Phra Nakhon District, in Bangkok, Thailand. In 2017 it had a total population of 4,837 people. Name and geography Bowon Niwet is considered to be the central part indented to the east of the Bangkok's old town zone or Rattanakosin Island. Its name comes from Wat Bowonniwet, a prominent local Buddhist temple. It covers important places (apart from Wat Bowonniwet) include Democracy Monument, Wat Ratchanaddaram and Satriwitthaya School as well as some parts of Bang Lamphu. Neighbourhoods Within the area of Bowon Niwet, there is a street in the form of ''soi'' (alley) named Trok Sake connecting Tanao Road with Atsadang Road in the vicinity of Royal Rattanakosin Hotel and Ratchadamnoen Avenue. Its area is along Klong Lot Wat Thep Thidaram, part of the old city moat, Khlong Khu Mueang Doem, and covers other short streets are Trok Sathien, Burana Sat Road, Bunsiri Road, Soi Damnoen Klang Tai. Trok Sake is considered one of the olde ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bangkok
Bangkok, officially known in Thai language, Thai as Krung Thep Maha Nakhon and colloquially as Krung Thep, is the capital and most populous city of Thailand. The city occupies in the Chao Phraya River delta in central Thailand and has an estimated population of 10 million people as of 2024, 13% of the country's population. Over 17.4 million people (25% of Thailand's population) live within the surrounding Bangkok Metropolitan Region as of the 2021 estimate, making Bangkok a megacity and an extreme primate city, dwarfing Thailand's other urban centres in both size and importance to the national economy. Bangkok traces its roots to a small trading post during the Ayutthaya Kingdom, Ayutthaya era in the 15th century, which eventually grew and became the site of two capital cities, Thonburi Kingdom, Thonburi in 1767 and Rattanakosin Kingdom (1782–1932), Rattanakosin in 1782. Bangkok was at the heart of the modernization of Siam during the late 19th century, as the count ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vajiravudh
Vajiravudh (1 January 188126 November 1925) was the sixth Monarchy of Thailand, king of Siam from the Chakri dynasty, titled Rama VI. He reigned from 1910 until his death in 1925. King Vajiravudh is best known for his efforts to create and promote Thaification, Siamese nationalism. His reign was characterized by Siam's movement further towards democracy and minimal participation in World War I. He had keen interests in Siamese history, archaeology, and literature, as well as economics, politics and world affairs, and founded the country's first university, Chulalongkorn University. Education Vajiravudh was born on 1 January 1881 to Chulalongkorn and one of his four queens and Inbreeding, half sister Saovabha, Saovabha Phongsri. In 1888, upon coming of age, Vajiravudh received the title ''Kromma Khun'' Ayutthaya Kingdom, Debdvaravati (Prince of Ayutthaya). Also in 1888, Vajiravudh began suffering from a severe illness and was brought to Ko Sichang district, Ko Sichang by his fa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gingerbread (architecture)
Gingerbread is an architectural style that consists of elaborately detailed embellishment known as gingerbread trim. It is more specifically used to describe the detailed decorative work of American designers in the late 1860s and 1870s, which was associated mostly to the Carpenter Gothic style. It was loosely based on the Picturesque period of English architecture in the 1830s. History During the 1830s and 1840s, American home builders started interpreting the European Gothic Revival architecture, which had elaborate masonry details, in wood to decorate American timber frame homes. This was also known as Carpenter Gothic. The early designs started with simple stick style, stickwork such as vertical sawtooth siding. By the middle of the 19th century, with the invention of the steam-powered scroll saw, the mass production of thin boards that were cut into a variety of ornamental parts had helped builders to transform simple cottages into unique houses. At the time, standard size ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thai Nobility
The Thai nobility was a social class comprising titled officials (''khunnang'', ) in the service of the monarchy. They formed part of a hierarchical social system which developed from the time of the Ayutthaya Kingdom (14th century – 1767), through the Thonburi (1767–1782) and early Rattanakosin (1782 onwards) periods. Reforms by King Chulalongkorn ended the system around the end of the 19th century, though noble titles continued to be granted until the abolition of absolute monarchy in 1932. Thai noble titles comprise a rank and a title, which denote the holder's post or office. Unlike in European aristocracies, Thai noble titles were not inherited, but individually granted based on personal merit. Nevertheless, familial influence was substantial, and some families were able to accumulate large amounts of wealth and power, especially during the 17th to 19th centuries. History While the use of noble rank and title words are found in the documents of many early Tai city sta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khao Chae
Khao chae (, ) is "rice soaked in cool water". "Khao" means "rice" and "chae" means "to soak". Around the time of King Rama II, the recipe was adapted from a Mon dish and then modified. It was meant to be made and consumed in the hot season, from mid-March to the end of April. Ice was not then available in Thailand, so the water was kept cool during hot season by putting it in an earthenware vessel in a shaded place. Some old recipes call for the use of camphor to cool the dish. History The Mon people prepare this dish, known as Thingyan rice in Burmese, during the Songkran (Thingyan) Festival as part of their Thai's New year. When khao chae was introduced to Thailand during the reign of King Rama II, it was considered "royal cuisine" and not available to the public. According to Thai celebrity chef McDang, who grew up in a Bangkok palace, it's "the only Thai dish that can truly be considered 'royal Thai cuisine'." Some of the most famous neighborhoods in Bangkok where it can b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matichon
''Matichon'' ( 'opinion of the people', also known as ''Matichon Daily'' to distinguish it from other related publications) is a major Thai-language national daily newspaper. It was founded by a group of progressive writers in 1978, when the country was emerging from the authoritarian government that followed the 6 October 1976 Massacre. ''Matichon'' positions itself as a "quality" upmarket newspaper, as opposed to the usually sensationalist mass-circulation papers. In 1997, it had a daily circulation of about 120,000. It carries a strong focus on politics, and was, along with '' Thai Rath'', among the country's most politically influential newspapers at the time. From the late 2000s, when successive political crises divided public opinion, ''Matichon'' has been criticized for harbouring a pro- Red Shirt bias. It has also been subject to controversies regarding its dismissal of editors, and a bribery investigation by the National Press Council of Thailand, for which the paper resi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khao Khluk Kapi
''Khao khluk kapi'' (, ; sometimes spelled as ''khao kluk kapi'') is a flavorful dish in Thai cuisine that consists of the primary ingredients of fried rice mixed with shrimp paste, the latter of which is known as "kapi" in Thai. The dish is typically served with several side dishes or toppings, such as sliced cucumber, sliced shallot, onion or purple onion, deep-fried or fried shrimp, shredded or thinly sliced sour green mango, chili peppers, deep-fried chili peppers, sliced thin egg omelet or crêpe, sweetened roasted pork, pork belly (Chinese ''mu wan''), Chinese sausage such as ''kun chiang'', and mackerel, among others. It has been described as a salad dish per the vegetables that accompany the dish, and as possessing the flavors of saltiness per the shrimp paste, sweetness per the fruits, and spiciness, per the chili peppers. Outside Thailand, the Filipino Bagoong fried rice can be considered a comparable equivalent to this dish. History ''Khao khluk kapi's'' recipe was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khanom Chin
''Khanom chin'' or ''Khanom jeen'' (, ; , ; , ) are fresh, thin white rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. ''Khanom chin'' is served in many kinds of stock: coconut milk, fish curry, and chilli. Etymology and origin Although ''chin'' means "Chinese" in Thai, this type of noodle originated from the Mon people. The word ''khanom chin'' is probably derived from the Mon words ''hanom cin'' ( ). Eating ''khanom chin'' When ''khanom chin'' is served, the stock is added. Each locality has a different stock such as coconut stock, fish, curry sauce, chili sauce, and curry with coconut milk such as green curry, spicy pork sauce, and fish organ sour soup. Moreover, for children, there is also a sweet stock without spices combined with nuts. Khanom chin is eaten with fresh vegetables and pickles as condiments: in the north, pickled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
