Who is the best restaurant in Bangkok
A new bar and restaurant is opening in an upscale hotel. The cocktail tray roared. As uniformed publicists smile to greet “respected journalists”, a delicious buffet awaits. Who else is on the guest list? Blog, of course, new flavor, talking about Bangkok’s wine and dining scene. But just as they are respected, blogs can be a fast lane for “old media”. Bangkok is the world’s largest city for Facebook users and the most important food. Put the two together and you have a powerful crowdsourcing tool that you can print out and blog about. As user-generated sites such as OpenRice.com and Wongnai.com gain followers, we talk about the mobile digital food gap between old and new media.
A toothless critic
Bangkok’s print media has never had the same atmosphere as other world capitals. Here, comments appear in new openings or publicity stunts at five-star hotels (visit chefs, new menus, etc.). They are always presided over by their owners or publicists, and their attention to writers and their criticism is always positive. Even respected food writers such as ML Tanudsri and their families are reluctant to criticize, preferring inspiration and education. The lack of useful food reviews fills in the blog space – but they don’t want to give up the site either.
“I don’t usually write negative comments. I used to think that if the restaurant wasn’t good enough, I should tell someone. But in the end, some customers always go to restaurants I don’t like. So I think it’s very subjective, it depends on the individual. We never know if we will go to the restaurant on a bad day. “So if I thought it was bad, I wouldn’t write it at all,” says Sirin Wongpanit, a freelance writer for The Nation, Elle Decoration and Circle Publishing, who also blogs at www.ohsirin.com.
Dr Mysanevidelife.wordpress.com Daneeya Bunnag said: “food is one of the hardest things to review, because if there is a delicious is very subjective. Pete Oh of bangkokburgerblog.com confirms that reviewers rarely take risks: “most people are on the road. In particular, publications may be detrimental to their operations. You have to draw a line between good and bad, but sometimes people are a little sensitive to what they like. But my comments don’t mean anything. I don’t want to hurt any business. I always say it’s subjective. Everyone has his own opinions and differences. ”
Ichiro Phongthon of phongthon.blogspot.com also warned of the risks of commentary. “Negative comments are one thing, but attacking the ground or the chef can damage your credibility,” he said, although he still regularly writes negative comments.
Ironically, bloggers are now responding to the print media used to boycott the subjective points of bloggers in order to resist the new wave of food critics: user-generated websites such as OpenRice.com and Wongnai.com. In short, bloggers think they’re more professional, and people really don’t know what they’re talking about.
“It takes a lot of food experience to be a good food critic. “You have to know what’s really delicious and what you’re not familiar with,” says Sirin. “My writing style is the result of the information I have accumulated in my life. But when I look at crowdsourcing comments, it’s hard to get real content from what they’re writing.
As for Ishiro, he found crowdsourcing comments can be too negative: “today, you can see it on many BBS, such as Pantip. Sometimes it’s not really civilization. ”
For Daneeya of My sous-vide Life, more and more bloggers are getting paid to access traditional media, and the harmony of print blogs is accelerating further. “I really don’t know where to underline it,” she said. “But the obvious difference between professionals and amateurs is knowledge and experience in traditional and social media,” says dania. Khetsirin Pholdhampa, a food writer for national magazine, used the same argument against social media: “everyone can write. But we can print a better story, a fair, balanced and comprehensive story. We are a reliable source of information. ”
Whether or not bloggers become more professional, or are swept away by the wave of social media, crowdsourcing is here. Yod Chinsupakul, co-founder of user-created review guide Wongnai.com, says his number has increased from 50,000 in 2011 to 100,000 this year. Social media provides people with more channels. You may have just told your friends about restaurants, but today, Facebook, Wongnai, Pantip and blogs can help you reach more people.
Wongnai will soon join other players. Openrice.com debuted in Thailand a few months ago. Satinee Mokaves, managing director, said: “lifestyles in Bangkok are changing because mobile devices will be Shared online no matter what they do.”
But even crowdsourcing websites are struggling to write useful reviews for Thailand. “Hong Kong’s open company is a very strong institution. We don’t have a competitor there, and that seems to be part of the censorship of the restaurants in their lives. I have to say that Thailand has a very different character. [Thailand] just post pictures as a way to show off, and it’s hard to change that attitude. “While she tries to encourage people to be more confident, she also thinks it will take time to change their mindset:” the new generation will be better. They will be exposed to more things and able to share more of the key content, rather than just Posting photos. ”
Ichiro agreed. “They [crowdsourcing commentators] wrote,” oh, really good. We licked the plate clean. “And turn it off with lots of pictures,” he said. OpenRice’s Satinee adds, “it’s not easy for them to write something critical unless they’re really angry, which is often too personal.”
But Pete Oh of the burger blog in Bangkok doesn’t mind competition or lack of expertise. “It just gives people a better understanding of a particular restaurant. But this is through the reader’s eyes. I don’t think blogs or websites will deprive each other’s readers. ”
“Whatever you read, you need to think critically and use your judgment,” said Yod, co-founder of Wongnai, who advises people to use his site. If you think about it, look at it, like on our website, and you’ll see that many restaurants have four or five stars, but you need to look at the details, not just the surface.