It brings us so much joy to celebrate Ponytail Journal + Supplies' 5th birthday this month. With gratitude to your support over the years and in celebration of such a milestone, we're throwing an art contest from now until the 15th of September.Create an original artwork that best describes what...
This week on Goodness in the Everyday, I've invited my cousin p'Aoey into the kitchen to show me how to make her version of the North Eastern Thai chicken soup, 'Tom Saap Gai'. I've specially asked her to come because she has started to make a range of super fresh, homemade Thai dipping sauces that…
In this three part series of Goodness in The Everyday, Lauren breaks down the humble lasagne into three easy steps. This instalment focuses on making a really killer Ragu alla Bolognese, a very versatile beef and tomato sauce that is perfect for pastas, sloppy Joes, and even shepherd\'s pie.
Travelling always does wonders for the soul and for the kitchen, bringing new techniques and flavours to the chopping board through unfamiliar experiences. Anne Berry found herself in a traditional stilt house grilling a Vietnamese favourite: chả lá lốt or minced pork in grilled betel leaf.
One man’s trash is another’s treasure in the long gone Lap Sap Wan, Rubbish Island, Hong Kong. Big dining groups have opened up a flurry of cloned restaurant concepts in the area since few independent chefs can afford those ambitious rents, while gems like Alvy’s exist just around the corner. Anne Berry tells us about the tastiest pizza crusts on the island.
Usually on the “regular” side of the bar like the rest of us, Lauren hops behind it to learn how to make a good Gin & Tonic. The simple classic, she soon realizes, is not as easy as one thinks. Venturing all the way to the infamous gin bar Teens of Thailand, Lauren aims to learn from the pros. With a little help from co-owner Niks Anuman, Lauren is now behind the bar as they create their own twists on the classic G&T.
Knowing how to crumb meat or veg to shallow fry, is what I would consider an essential piece of knowledge that any cook should k...
It’s zucchini season and we’ve got zucchinis coming out of our ears at the Ponytail kitchen garden! To celebrate this ultra versatile vegetable, we decided to make our special spiced spelt and zucchini cake.
This week on Goodness in the Everyday, Lauren invites her buddy Nigel Cabourn onto the show to teach him how to nail the perfect steak.
Known for its iconic performances, events, and live acts, Studio Lam is somewhat of an institution when it comes to music, specifically luk thung and molam music, as some of the co-owners are members of the Paradise Bangkok Molam International Band. Studio Lam actually specializes in many things Thai, including being the place to go to for cocktails with Thai moonshine, ya-dong.
On this week’s instalment of ’Goodness in the Everyday’, we’re throwing a jam sesh and Lauren’s got you covered.