Food Archives - Bacchus Global

Food

Purpose Before Preservation｜Kitchen Circularity at Baan Tepa

From fermented ingredients to garden compost and tabletop objects, Baan Tepa describes different uses for kitchen materials. An exploration of the decisions that come before processing.

Food

Navigating Margin Pressure: The Strategic Role of Craft Beverages in Bangkok’s Dining Scene

Read restaurant sales and cost figures with attention to their scope and calculation method, then connect them with venue records. Distinguish purchase-to-sell-through days from the time taken to finish an opened bottle.

Drink

Separating Taste and Aroma｜Understanding Thai Cuisine and Wine Pairing

Understand Thai cuisine and wine through five sensory dimensions: spiciness, astringency, acidity, sweetness and aroma. Distinguish ingredient properties, research conditions and changes in perception.

Food

Where Thailand’s Premiumization Takes Root｜Immersive Dining and Everyday Indulgences

Thailand’s premiumization appears in both immersive dining and small everyday treats. Explore how ingredients, texture and the time available for explanation shape what guests understand as special.

Drink

Fermented Shrimp Paste in Dessert｜How an Ingredient’s Role Redefines Flavor

Fermented shrimp paste in dessert and miso in cocoa cake reveal how an ingredient’s role shapes finished flavor. Consider umami, sweetness, saltiness and the characteristics of sake and shochu.

Food

What Types of Restaurants Are Growing in Thailand’s Foodservice Market?

Navigating Growth and Operational Needs across Delivery Kitchens and Dine-in Establishments

Drink

The Shared Vocabulary of Aroma: Reading Marlborough Sauvignon Blanc Through Thai Cuisine

A factual examination of how Marlborough Sauvignon Blanc and Thai cuisine can be described through overlapping citrus, green and herbal aroma language.

Drink

Why Cheese and Sake Resonate: A Shared Transformation Through Fermentation

In Bangkok’s bistros, pairing wine with cheese has long been a familiar ritual. As imported wines have become more widely available, a growing number of restaurants have begun serving European cheeses alongside high-quality natural wines.

Drink

Choose by the Table: Food, Serving Style, and Occasion

An educational framework for comparing sake, shochu, liqueur and other distilled spirits through food structure, service variables and dining format.

Drink

What Is Subtracted, and What Remains

The umami found in sake and that of Thai fermented seasonings like nam pla and kapi share a striking structural similarity. In recent years, the culinary world has begun to recognize how naturally they resonate with one another. But where does shochu stand in this dialogue?

Drink

Cuisine Has Evolved. What About Drinks?

Thailand’s Dining Market Moves From “Quantity to Quality,” and the Future of Beverage Programs Cuisine Has Evolved. What About Drinks?Thailand’s Dining Market Moves From “Quantity to Quality,” and the Future of Beverage Programs Thailand’s culinary landscape continues its upward trajectory. Market projections indicate sustained expansion at an annual rate of approximately 7.6%, poised to exceed […]

Drink

Sake Kasu

The Untapped Essence Quietly Reshaping Global Gastronomy Sake Kasu: The Untapped Essence Quietly Reshaping Global Gastronomy When sake is made, something of profound value is always left behind. As rice, rice koji, water, and yeast ferment together over time, the liquid is eventually pressed away. What remains is sake kasu｜or sake lees. White, soft, and […]

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