‘Mitr Phol’ Unveils ‘Mitr Phol Syrup’ as the Sweet Nectar of Modern Life

Mitr Phol, Thailand’s leading brand of sugar products, is introducing ‘Mitr Phol Syrup,’ a 100% pure sugar cane syrup, as a new modern kitchen innovation which is convenient and safe to add sweetness into any food, drinks, or even bakery items under the theme concept of “Adding Sweetness, Adding Good Time”. The company reiterates that life should be, in fact, sweet with ‘Pla – Achara Burarak’ the avid owner of ‘Kab Kao Kab Pla’ restaurant mixes up sweet and sunny drink while celebrity lovers ‘Nui-Sujira Arunpipat’ and ‘Pond-Chaiyapon Leepapan’ bake up their favorite sweet and loving item.


Mr. Kanong Sakpetch, Group Managing Director, Sugar Business, Mitr Phol Group, manufacturer and distributor of the ‘Mitr Phol’ sugar products, reveals that “the new Mitr Phol Syrup is made from 100% pure sugar cane and it is the new cooking innovation that suits the modern life. Naturally aromatic to the base ingredient, the syrup adds not just straight sweetness into food or drink, but also subtle aroma that makes them even more delectable and delicious. This new syrup keeps well over a year at room temperatures, hence gives buyers more value for their money than other types of sugar syrups. And this reflects how Mitr Phol always caters the products to suit consumer’s demands which in this case, modern, smaller family kitchens looking for extra cooking convenience that saves their time.

“Mitr Phol Syrup is available in two packages of 180 ml. bottle and 850 ml. pack. The product aims at modern consumers whose flashy lifestyle covers delectable tastes of their food and extra cooking convenience as well as food and beverage businesses, such as restaurants, hotels and coffee shop owners where Mitr Phol Syrup can help facilitate their cooking and baking process.”

‘Pla – Achara Burarak,’ owner of ‘Kab Kao Kab Pla’ restaurant and ‘Iberry’ ice cream parlour, introduces Butterfly Pea Coconut Soda as a healthy holiday drink which is easy to make on any fine free day. Mixed from anchan flowers (butterfly peas) juice, baked coconut juice, lime juice, and soda, the drink is sweetened by the aromatic Mitr Phol pure sugar cane syrup before pouring into an ice-filled glass and immediately served.

The new celebrity couple of actress ‘Nui-Sujira Arunpipat’ and businessman owner of Papa Pond ‘Pond-Chaiyapon Leepapan,’ introduce the sweet menu of ‘Strawberry Mille Feuille with Blueberry Sauce’ which, as legend has it, was first made by a French chef who wanted to express his true love to his sweetheart. The cake means layers of good things and ‘Mille Feuille’ (translated ‘thousand layers’) represents 1,000 days of true love he has for his lover from the very first day until the end of time.

“First, prepare the crispy puff base by layering the puff pastry onto the baking tray, topped with sugar and icing and bake it at 180 degrees Celsius for about 5-8 minutes. The filling is also very easy to make. Just beat mascarpone cheese with whipped cream, vanilla extract and pure sugar cane syrup until just forming. Then, prepare the blueberry sauce by mixing the sugar cane syrup with the unsweetened blueberry sauce, unsalted butter on a low heat and add lime juice at the end when the sauce is almost done. Put everything together nicely, by composing the crispy puff, cream and blueberry sauce together into layers. Serve immediately.”

“Mitr Phol Syrup” produced from natural sugarcane - Adding sweetness…Adding good times.

Stimulus for Thailand’s hospitality industry

The Office of Small and Medium Enterprises Promotion (OSMEP), Impact Exhibition Management and Thailand Restaurant News magazine are inviting local and international players in the hospitality business, and entrepreneurs interested in this sector, to Thailand International Restaurant and Bar 2010 at Impact Muang Thong Thani in June 2010.


This international expo is designed to raise the standard of Thailand’s hospitality industry and giving encouragement and support to new entrepreneurs now that the economy is recovering.

Yuthasak Supasorn, OSMEP’s Director-General pointed out that the restaurant and service industry was one of Thailand’s vital sectors, with a value of two hundred thousand million baht each year, and that new business ventures were continually opening.

“As the economy continues to improve, everyone involved in this sector needs to be ready to take advantage of emerging opportunities,” he said.

“However, sustainable success in this business depends on many factors, such as location, financial support, market insight, product and service quality, customer base and network of business alliances. The Thailand International Restaurant and Bar 2010 has been organised to give players in this sector, whether they’re actual or potential, the support they need to go for that success.”

Pornphan Bulner, Assistant Director Exhibition Project of Impact Exhibition Management, explained that the expo would integrate products, services and technologies relating to restaurants, hotels, bars, coffee shops and catering to meet the needs of entrepreneurs.

“It will showcase raw materials, equipment and machinery, as well as new techniques and skill trainings for all roles in the hospitality industry. At the same time it will provide a platform for negotiation, networking and exchanging information,” she said.

“At least 150 local and international companies will exhibit their products and services on a combined space of 10,000 square meters. We’re expecting to receive more than 10,000 Thai and foreign visitors -- owners, managers, suppliers and business consultants, as well as people who are interested in running their own business.”

Thailand International Restaurant and Bar 2010 will be arranged in three zones: Cuisine for Change, World of Wine & Spirits, and Coffee (Tea & Bakery) Culture. It will also include seminars, demonstrations of recipes and cooking techniques, competitions for chefs, sommeliers and bartenders and an Asian barista championship.

Chatthaporn Yolao, Managing Director of Thailand Restaurant News magazine, said that the event would present new food trends and the latest technologies as business opportunities, and marketing information from experts. Thai SME’s would also benefit from the new relationships they make with other entrepreneurs and service providers.

“We are hoping that Thailand International Restaurant and Bar 2010 will be instrumental in raising the standard of the food and beverage and hospitality industries in Thailand, and in doing so benefit the Thai economy,” she said.

Created Expressly for You on Valentine's Day with Love from Bug & Bee - Valentine Strawberry Cheesecake

Bug & Bee, the eatery known for its creative and delicious fusion food and beverages as well as its easy and wonderfully relaxing atmosphere, brings to you its limited edition Bug & Bee’s Chocolate Valentine Cake, available only on Valentine’s Day at both Bug & Bee branches - Silom and MBK Center (3rd floor, near BTS skywalk).

To help you celebrate this year’s Valentine’s Day, Bug & Bee brings to you Strawberry Valentine Cheesecake.

Following the hugely successful Valentine cake from the year before, this time, Bug & Bee adds large, juicy chunks of fresh strawberries into its widely acclaimed New York Cheesecake. Made from 100% Philadelphia cream cheese, the Bug & Bee’s New York Cheesecake is well known for its extraordinary rich flavor and creamy smoothness. This strawberry cheesecake is further coated in fine dark chocolate, and topped with a large strawberry and a white chocolate heart.
It is the perfect size for you share with the special person in your life.
Due to popular demand, we recommend that you reserve one in advance.