Delicious donuts and pastries at Sweet Whatever are designed to hit your sweet spot.

Chef Somyot Pokpong, Resort Executive Chef of Khu Khao, Raya Heritage Hotel, has designed a weekend experience which shouldn’t be missed with two set brunch menus: River & Earth and Garden.

While Thai cooking schools are a dime a dozen, there are not many places to go to study the arts and crafts of Thai desserts.

Shangri-La Hotel is mixing it up again, this time under a fiercely hot flame. Following a string of Michelin-starred chefs who have come from Europe to show off their skills and creative talents over the past couple of years, this month the hotel is hosting Chef Leung Yu King, Executive Chef of Island Shangri-La Hong Kong’s one starred Summer Palace Restaurant. Chef Leung joined the restaurant when it opened in 1991 as a third fryer, moving up the line until he was promoted to executive chef in 2017, retaining the restaurant’s one star.

One of the most coveted features of any holiday – especially for couples – is privacy, and Shangri-La’s new Spa Cottage provides that with all the bells and whistles.

Food has so many meanings for so many people. It can stand on its own, it can be part of an experience, it can take you on a journey, it can challenge and surprise, and sometimes it is just pure comfort for the soul.

Lovers seeking a romantic experience can’t go wrong with the RatiLanna Evening Romance Set. Step aboard the resort’s boat just as the sun slinks her way down the horizon. The boat itself is exquisitely designed with comfortable seating and plenty of cushions, perfect for lovers to lean back and snuggle up as they take in the sunset views of the Ping River and mountains beyond.

This month we hit the streets with Max Thammaraks, newly appointed Thai Ambassador by the World Food and Travel Association.

This resort is an incredible showcase of wood. Magnificent trunks, columns, boards and trimmings, all made from a massive private collection of wood, have been used in constructing a luxurious homage to hard wood.

This little kitchen in a little restaurant is a big hearted diner serving fresh and authentic Thai food by owners who have a passion for cooking. With only four tables, it is best to book in advance, as word is getting out about this gem.

It is all about wings here! If you are a fan of the classic chicken wing, then expand your wing palate at Wing 26 where you can sample wings marinated and coated in a whopping 26 different sauces from the ubiquitous buffalo wings to garlic BBQ sauces.

One (of many) differences between Thai and western cuisine, is that our dishes arrive fully flavoured at the table, and apart from noodles, they shouldn’t require any seasoning. But that is only true if the cook’s seasoning skills match the diners’ palate.

Food for You’s Chef Tutu is no traditionalist. He has always blazed a trail here in Chiang Mai for culinary innovation, winning a nod for one of Thailand’s Best Restaurants by Thailand Tatler as early as 2004.

When talking about various fields of creativity, one doesn’t really think of religion, let alone Buddhism. When thinking of the environment, one doesn’t really think of religion, let alone Buddhism.

If you haven’t been, then this is a wonderful fairly-new resort you must check out. Set on a quiet and picturesque bend of the river, this elegant resort draws you in with its grand architect and minimalist yet culturally-rich design.

“To know how to cook well, a chef needs to know what is good food, and that is done by tasting and sampling and figuring out what flavours work,” said Chef Sittundorn Sundaradeja, or Chef Clint of the eponymous steakhouse.

For many of us, the word Michelin conjures up images of posh dining, precious and precocious chefs, prohibitively expensive meals, stingy portions and sheer exclusivity. However, contrary to some perceptions, Michelin is in fact quite approachable.

Randy and Darryle Lovernich have had a good life. Partners for decades, this American couple moved to Thailand fifteen years ago with no ambition further than enjoying their well-earned retirement.

Shangri-La’s upcoming culinary event will feature Head Chef Luca Piscazzi from one Michelin star restaurant La Dame de Pic, London.

After exhaustive research we have settled on taking our cue from the Asian Captive Elephant Working Group (ACEWG), a working group of volunteers from around the world who are setting standards and dispelling myths concerning captive Asian elephants. This is a non-profit group, not in any way affiliated to any interest and their experts are highly regarded on an international level in their fields.

I soon discovered that a concert was taking place at the venue that night, with a few popular Thai indy bands gracing the stage.

There are three used bookshops in Chiang Mai that are especially worth visiting. These bookstores are quite large, and offer a wide variation in literature.