Kitchen Thermometers
It is critical to use a food thermometer when cooking meat, poultry, and egg products to prevent uncooked foods. Verify that food reaches an adequate minimum internal temperature, thereby preventing foodborne illness.
Why should you use a food thermometer?
Using a food thermometer is the only reliable method for the consumer to ensure that meat, poultry, and egg products are well done. To be safe, these foods must be cooked to an adequate minimum internal temperature to destroy any harmful microorganisms that may be present in them.
- Kitchen Thermometers and Instant-Read Thermometers Product
"Well done" means that a food has been cooked to the desired point and exhibits the sensory appearance of the food in terms of texture, appearance and juiciness. These sensory aspects are subjective, unlike the cooking temperatures required so that the food is not harmful to health.
Color is not a reliable sign
Many people who work with food think that certain visible signs, such as color change, can be used to determine if food has been cooked to the point of eliminating pathogens. However, recent studies have shown that the color and texture are not to be trusted. For example, ground beef can turn brown before reaching the temperature at which pathogens are destroyed. The consumer who prepares hamburgers and is guided by the brown color as a sign that they are already "well cooked" runs the risk that pathogenic microorganisms have survived. In contrast, a hamburger that is cooked to an internal temperature of 160ºF (71.11ºC), when measured with a food thermometer, is properly cooked, whatever its color.
Safety versus Fully Cooked
The temperatures at which different pathogens are destroyed vary, as do the temperatures at which different meats and poultry are "ready." The consumer who is guided by visual color change to decide when meat is done may continue to cook until meat is overcooked and dry. However, the consumer who uses a food thermometer to check if the food is “ready” can be sure that their food has reached a suitable temperature and is not overcooked. Cooks all raw beef, pork, lamb, and veal roasts, steaks, and chops to a minimum internal temperature of 145 ˚F (62.8 ˚C), by measuring with a food thermometer before removing the meat from the oven. heat source. For safety and quality, allow a standing time of at least three minutes before mincing and consuming the meat. For reasons of personal preference, consumers may choose to cook meats to a higher temperature.
Cook ground beef, pork, lamb, and veal to a temperature of 160 ˚F (71.1 ˚C), as measured with a food thermometer. All birds should reach an adequate minimum internal temperature of 165ºF (73.9ºC).
Also use the food thermometer to ensure that cooked foods are kept at a suitable temperature until serving time - cold foods at 40ºF (4.4ºC) or less, and hot foods at 140ºF (6ºC) or more. .
Types of thermometers
Food thermometers come in many types and styles and vary in level of technological advancement and in price.
Digital food thermometers
Thermocouple or Thermocouple:
Of all food thermometers, thermocouples are the fastest to measure and indicate the final temperature, in 2 to 5 seconds. Temperature is read numerically on a digital display.
Point and press the button to enlarge the image. These thermometers measure the temperature at the connection point of two fine wires attached to the tip of the probe. Thermocouples used in scientific laboratories have very fine probes, similar to hypodermic needles, while others may have probes as thick as 1/16 of an inch.
Since these thermometers are very fast, the temperature can be quickly checked in various places to ensure that food has been cooked properly. This is especially useful when cooking large foods such as roasts or whole turkeys, where it is recommended to check the temperature in different places. The fine probes on these thermometers are also suitable for checking the temperature of thin foods such as ground beef patties, pork chops, and chicken breasts.
These thermometers can be calibrated for accuracy.
Thermistor:
Food thermometers of this type use a thermal resistance sensor (a ceramic semiconductor tip bonded with heat sensitive epoxy) to measure temperature.
Point and press the button to enlarge the image. The thickness of the probe is approximately 1/8 inch and it takes about 10 seconds to indicate the temperature on the digital display. Since the semiconductor is at the tip, thermometers with thermal resistance can record the temperature of thick or thin foods. Since the center of food is generally colder than its surface, place the tip of the thermometer in the center of the thickest part of the food.
These thermometers are not designed to remain in food while it cooks. They should be used a little before the end of the estimated cooking time to verify the final temperatures reached. To prevent food from overcooking, check the temperature towards the end of the estimated cook time.
Not all thermistors can be calibrated. Read the manufacturer's instructions.
Thermometer with cable for ovens:
These food thermometers allow the cook to check food temperatures without opening the oven door. The base unit, provided with a digital display, is connected to a probe, similar to that of thermistors, by a long electrical cable. The probe is inserted into the food and the cable runs from the oven to the base unit. The latter can be placed on the counter or it can be attached by a magnet on top of the stove or on the oven door. The thermometer is set to the desired temperature and emits an audible signal when that temperature is reached. Although these thermometers are designed for use in the oven, they can also be used to check the temperature of food being prepared on the stove. Corded oven thermometers cannot be calibrated.
Thermometer and Fork Combination
Point and press the button to enlarge the image.This utensil combines a kitchen fork with a food thermometer. A temperature sensor is embedded in one of the tines of the fork. There are different brands and styles of thermometer forks on the market; some use thermocouples and other thermistors. The temperature of the food is presented numerically on a digital display or by a lighted indicator on the handle, in 2 to 10 seconds, depending on the type. The lights will indicate if the food has reached a level of raw, medium or well done. Especially useful when grilling, the fork-thermometer accurately measures the internal temperature of food even when it is very thin. These forks are to be used to measure the temperature of food towards the end of the cook time and are not designed to remain on the food while it is cooking in the oven or on the grill. Thermometers of this type cannot be calibrated.
Circular Dial Food Thermometers
Bimetallic Furnace Proof Thermometers:
These thermometers have, in the probe, a double coil spring made of two different metals. These metals have different expansion rates. The spring, which is connected to the temperature indicator, expands in the heat. These types of thermometers measure the temperature at the tip and along the probe, up to a length of 2 to 2.5 inches. The resulting temperature is the average of the temperatures measured across the sensitive area. These food thermometers have a circular indicating dial and can be of two kinds, "oven proof" and "instant read".
Oven-Proof Bimetallic Thermometers: These food thermometers are designed to remain in food while it is cooking in the oven and are generally used for large foods, such as roasts or whole turkeys. This thermometer is very convenient because it constantly indicates the temperature of the food while it is cooking. However, if it is not left in the food throughout cooking, it will take 1 to 2 minutes to measure the correct temperature.
Bimetallic thermometers can accurately measure the temperature of relatively thick foods (such as roasts) or deep foods (such as foods cooked in broth). Because the sensing probe is relatively thick and 2 to 2½ inches long, these thermometers are not suitable for measuring the temperature of foods less than 3 inches thick.
Point and press the button to enlarge the image.Because metals conduct heat faster than food, there is a concern that the part of the food that is in contact with the tip of the thermometer is hotter than the rest of the food (the "effect of the nail on the potato"). To remedy this, it is recommended to measure the temperature in 2 and up to 3 different places of the food to check the temperature of this. Each time the thermometer is inserted into the food, let it equilibrate (come to temperature) for at least one minute before reading the temperature.
Some models of these thermometers can be calibrated. Consult the manufacturer's instructions.
Instant-Read Bimetallic Thermometers: These food thermometers measure the temperature of food quickly, in about 15 to 20 seconds. They are not designed to remain in the food while cooking in the oven; they should be used towards the end of the cook time to verify final temperatures. To prevent food from overcooking, check the temperature before the estimated cook time ends.
Point and press the button to enlarge the image. To obtain an accurate temperature measurement, the probe of the bimetal thermometer must be fully inserted into the food [usually about 2 to 3 inches]. When measuring the temperature of a thin food such as ground beef patties or boneless chicken breasts, the sensing probe should be inserted parallel to the surface so that the entire sensing element of the probe is inserted in the center of the food .
Temperature indicators for one-time use
One of the most recent advances in food retail is the appearance on the market of disposable temperature indicators. There are several brands and all of them can determine very quickly if food has reached the proper final temperature. These temperature indicators are designed for specific temperature ranges, for example, 160 to 170ºF (71.11 - 76.66ºC). It is important that these indicators are used only with the foods for which they were designed. Read the package directions to make sure the temperature the sensor is programmed to reach matches the proper cooking temperatures listed in this brochure.
These indicators are made with special heat sensitive materials. The indicator is inserted into the food and when it reaches the correct temperature, the indicator changes color. These indicators are designed for one-time use only. However, if the temperature has not reached the correct level when measuring, the indicator can be re-inserted several times until the proper temperature is reached. These types of temperature indicators cannot be left inserted in the food during cooking, they must be used towards the end of the calculated cooking time. To prevent food from overcooking, the temperature should be checked before the estimated cook time ends.
The disposable temperature indicators are manufactured from materials approved by the Food and Drug Administration (FDA) for contact with food.
Ejector temperature indicator:
Point and press the button to enlarge the image. This type of temperature gauge has been in use since 1965, usually on turkeys and broiler chickens. These devices are made from food-approved nylon. The interior contains a stainless steel spring and a detonator organic material. The organic detonator material is specifically designed to dissolve at specified, predetermined temperatures. Once the detonating material dissolves, the stainless steel spring releases the probe, allowing it to "pop (eject)". This ejection indicates that the food has reached the final temperature necessary to be safe and ready. The ejector indicators are fairly accurate, with a margin of error of only 1 or 2 degrees Fahrenheit, as long as they are properly positioned in the food; however, it is recommended to measure the temperature in other parts of the food with a conventional food thermometer. Checking with a conventional food thermometer is always recommended as an added precaution to cover both safety and thorough cooking.
Other types of food thermometers
Liquid column type thermometers in glass
Point and press the button to enlarge the image. Also called “liquor-filled” thermometers or “liquid-in-glass” thermometers, these are the oldest thermometers that have been used in the home kitchen. Thermometers of this type have a metal or glass tube. As the food heats up, the colored liquid inside the tube expands and rises to indicate the temperature on a scale. Heat conduction in metal tubes can cause false high temperatures to be read. These thermometers are designed to stay in the food while it cooks and should be inserted at least 2 inches deep so they are not suitable for measuring the temperature of thin foods. Some of the liquid-in-glass thermometers can be calibrated by carefully moving the glass tube inside the thermometer's protective sleeve.
Candy / Jelly / Frying Oil Thermometers:
Point and press the button to enlarge the image. These thermometers can measure temperatures between 100 and 400ºF (37.8 and 204.7ºC); They are used to measure the very high temperatures that are suitable for making candies and jellies, or for frying in boiling oil.
Thermometers for household appliances
Thermometers for refrigerators and freezers:
Point and press the button to enlarge the image. It is important to check the temperature of the refrigerators and freezers so that the food stays in good condition. Refrigerators must maintain a temperature no higher than 40ºF -or less. Frozen food will retain its best quality, for the longest time possible, if the freezer maintains a temperature of 0ºF (-17.8ºC) -or less. It is a good idea to place an appliance thermometer in the refrigerator and freezer to check the temperature of the appliances. This can be very useful when power outages occur. When the power returns, if the refrigerator registers 40ºF (4.4ºC) or lower and the freezer has been kept below 40ºF (4.4ºC), the food will have remained safe. These bimetallic spring thermometers are specially designed to accurately measure cold temperatures.
Thermometers for ovens:
Point and press the button to enlarge the image. A thermometer of this type can be left in the oven to verify that the oven is heating to the desired temperature. These bimetallic thermometers can measure temperatures from 100 to 600ºF (37.77 to 315.55ºC).
Thursday, December 3, 2020
Kitchen Thermometers
What is and how to use a kitchen thermometer
What is and how to use a kitchen thermometer
The kitchen thermometer is a tool that should be present in professional and home kitchens to prepare food to perfection. Not only is it important to have a good cooking in the ingredients, it also allows to know if the internal temperature is correct to avoid intoxication.
Kitchen thermometers are also of great help when making recipes that need precision. So stay with us to learn a little more about kitchen thermometers and their utilities.
- What is and how to use a kitchen thermometer and Instant-Read Thermometers Product
What is a kitchen thermometer?
It is a utensil whose function is to measure the temperature of the food you prepare. You can also use it to find the temperature inside an oven or freezer. In addition, it helps you measure if the dish you are preparing is at the ideal doneness that the customer has requested.
Kitchen thermometers are usually set in degrees Celsius, but they can also be set in degrees Fahrenheit. Some could even have both temperatures.
How do you use a kitchen thermometer?
Kitchen thermometers have different uses such as knowing if food is cooked evenly or if it has a suitable internal temperature to know if it is safe to eat. To use it in the best way, the Academy of Nutrition and Dietetics of the United States has established the steps to follow during its use.
First, you must purchase a thermometer that adapts to the food you are going to prepare, choosing between several types that go from the manual thermometer to the digital thermometer.
Use ice water to take your temperature to confirm that your data is accurate, and wait the amount of time indicated in the instructions to observe the temperature.
When you know if your thermometer is accurate, you just have to find the correct temperature of the food you are going to prepare and measure it with your kitchen thermometer until it is perfect to remove from the heat.
It is important that, every time you finish using your kitchen thermometer, you clean it with soap and water to avoid any food remains.
Types of kitchen thermometers
Thermometers are very useful tools in the kitchen, so they are cooked to perfection without burning or losing their aroma, texture and flavor.
Although it may not be a widely used instrument in the home kitchen, it is ideal to start using it to create dishes worthy of a restaurant. So we leave you a description of the types of kitchen thermometers that exist to make it easier for you to acquire them.
Digital thermometer
This type of thermometer works by placing a thermal sensor inside the food, which will indicate its internal temperature.
The sensor should not be attached while products are cooking. It is important to place them only when there are a few minutes to cook.
Laser thermometer
The laser thermometer works with an infrared light system that captures the external temperature of food. Due to this characteristic, it is used to measure ingredients that function as a coating for other foods such as sauces, creams or jams.
It is also used to measure the temperature of the oven when the preheating time has finished.
Confectionery thermometer
This thermometer is perfect for the baking area, as it withstands and accurately measures the high temperatures of caramel, jams, syrups and syrups.
It has indicators so that you can see if you should raise or lower the temperature of the kitchen or oven, according to the average temperature of the recipe.
Professional thermometer
It is a medium-length rod with a needle at the tip and that, per handle, has a digital display in which the temperature taken from the food is observed.
Being for professional use, its margin of error in taking the temperature is zero and its precision is excellent. In addition, they can be used to check the temperature of sauces and other liquids without moisture affecting the measurement.
They are ideal for any business in the world of hospitality and catering, especially those of the highest category and those that prepare complex recipes.
It is important to wash the wand with soap and lukewarm water to avoid traces of food, but without wetting the sensor that performs the temperature measurement because it could decalibrate it.
Finally, you should dry it with a soft cloth made of a material such as microfiber and store the wand in a cover to avoid accidents with the needle.
Oven thermometer
They work by placing a wand in the recipe you are baking, which is attached to a wire connected to an appliance with a display that shows the temperature.
That way, it is not necessary to open and close the oven frequently, causing an alteration in temperature.
Even the most advanced oven thermometers have the option of setting alarms to notify you when your recipe has reached the desired temperature.
Meat thermometer
This type of thermometer takes the internal temperature of meat by inserting a metal stick into the cut that is being cooked. However, it does not work to know the external temperature.
Using this thermometer, you can know the temperature of the meat during its cooking process to know at what temperature it is ready to be removed.
For greater precision in the temperature of the meat, it is ideal that you insert the metal rod several times in the thickest parts of the cut of meat without getting close to the fat or the bones that it has.
Advantages of using kitchen thermometers
The use of kitchen thermometers encompasses a series of incredible advantages and benefits for your recipes. Among them, the flavor, the economy, the cooking of the product and the health can be highlighted, which we will detail in depth below.
Cooking food
There are complex recipes like baked goods that need to maintain their temperature so that they do not remain raw or burn. With the help of thermometers, the internal temperature they have is known, with which you can approximate the cooking time it needs to be cooked just right.
In addition, the temperature warns you if the same food is not cooking evenly and has different cooking temperatures.
Health
One of the main advantages of using kitchen thermometers is that it allows you to measure the temperature of food to remove it from cooking when it has reached the correct temperature.
When a food has reached that perfect temperature inside it means that there is no presence of bacteria that cause poisoning.
Taste
By knowing the temperature of a food, you will know if you should adjust the temperature to obtain a better result.
Depending on the cooking temperature you can obtain a soft food, in a medium or compact point.
Also, according to the cooking time and its temperature, food can better absorb the seasonings you added to have an incredible flavor.
Economy
There are kitchen thermometers with prices ranging from 10 euros onwards, depending on their model and their function according to different foods.
That is, they are accessible so that you have one at home or in your establishment and have greater precision when cooking.
Wednesday, December 2, 2020
นวด - สปา กรุงเทพฯ ZONE H บางนา ลาซาล พัฒนาการ ศรีนครินทร์ ศรีด่าน กิ่งแก้ว ราม2
นวด - สปา กรุงเทพฯ ZONE H บางนา ลาซาล พัฒนาการ ศรีนครินทร์ ศรีด่าน กิ่งแก้ว ราม2
Arin 4 (ศรีนครินทร์)
Cupid Pretty Spa (บางนา) โทรจอง 082 - 0963956 ไอดีไลน์ : Cupidspa1 เปิดไห้บริการ 11:00 - 02:00 น.
Relax Spa (ซ. ศรีนครินทร์ 40) โทร : 083-0167539 Line ID: 0830167539
Yoshi (พัฒนาการ 74) 083-9498588 Line : @ys88
Banana Strawberry (ระหว่างลาซาล40-42) T.085-144-7977 ✪✪ Line : Strawberryspa ✪
Princess Spa (กิ่งแก้ว 14/1) 064 - 5230898 โทร 0918290600 เปิด 10.00 - 02.00 น. ID : princess141
Strawberry (บางนา-ลาซาล40-42) T.085-144-7977 ✪✪ Line : Strawberryspa ✪
Cupcake (พัฒนาการ30) โทร 096-792-4994 ID LINE : cupcakespa
Ranangmai (แบริ่ง) โทร : 095-3532888 Open 10.00-02.00
USB Spa (บางนา-ตราด ซ.21) 086-4583768 ★ Open 10.00
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7he Unique (หลักสี่) Tel.082-7830321 Tel : 099-110-2011 Line ID : girlspa
Cosmo (สนามบินน้ำ) open 12.00-24.00 Tel & LINE Line : 0628576717
Khunnoo Spa (สนามบินน้ำ) Tel:094-667-1004 Line: khunnoo.spa
Polly Spa ( บางใหญ่-บางบัวทอง) ☎️:092-801-5513 Line id: pollymassage
S.Way (นวนคร) T.0911129666 เปิดบริการทุกวันเที่ยงวัน-ตี2 Line ID : 0911129666 Open Daily 12:00 - 02:00
The One (แคราย) โทรได้ที่ 02-0817328 , 084-0208518 ID : theone6699
Zabb Spa (งามวงศ์วาน) เปิด11.00-ตี5 ทุกวันไม่มีวันหยุด ☎ 099-971-7753
Aiei (สามัคคีตัดใหม่แจ้งวัฒนะ) โทร 02-9626788 iD LINE : AIEI 72
FFM ex. (นวมินทร์96) 0961562329
Lovely Spa (รามอินทรา-หทัยราษฏร์) T080-9492055 line:lovelyspa123
Resort The Nile Club (รัตนาธิเบศร์) tel 063 812 0641
Story Spa (งามวงศ์วาน) 080-0006996 ID:@STORY_SPA
Tulip (เมืองทองธานี) 083•2362636 เปิด8โมงเช้าถึงตี 3
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The Moon Lake Spa (เมืองทองธานี) TEL. 097-285-6298 LINE ID @newthemoonlake
Two Piece Spa (บางใหญ่) ร้านเปิดบริการ...12.00-03.00 tel 099-6217694 แอดไลน์ : 099-6217694
นวด - สปา กรุงเทพฯ ZONE F ปิ่นเกล้า เพชรเกษม บางแค พุทธมณฑล ราชพฤกษ์ พระราม5 อ้อมน้อย อ้อมใหญ่
นวด - สปา กรุงเทพฯ ZONE F ปิ่นเกล้า เพชรเกษม บางแค พุทธมณฑล ราชพฤกษ์ พระราม5 อ้อมน้อย อ้อมใหญ่
Aiei (วงเวียนพระราม5) โทร 02 432 6134 มือถือ 085-542-0768 IDLine.aiei2
Filling Spa (พุทธมณฑล สาย2) TEL : 092-9636901 LINE : fillingspa OPEN.12.00 - 24.00 am.
Flowers Spa (บางแค) 080-611-6847 ปิดตี 2ครึ่งจ้า ID : floweronair5
Lion Spa (พุทธมณฑลสาย2) (LINE:newlion2) รอบแรก 09.00 รอบท้าย 23.00
Paa Pretty Premium (อรุณอัมรินทร์28) โทร0928388245 Line: paapretty
The Fun (พระราม5) line: thefunspa 0951558300
The Sun Oil relax (พุทธมณฑลสาย3) ☎️ : 02 421 1466 ID line 0824629919
BB Poppy Love (บรมราชชนนี15) 08-0247-6565 เปิดให้บริการตั้งแต่ 11.30 น. ถึง 02.00 น.นะคะ
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Lucky(วงแหวนกาญจนา-บรมราชชนนี) โทร.098-4192398
Red Angel (ราชพฤกษ์-พระราม5) ID LINE: RedAngel888 เบอร์โทร098-887-6316
The One (อ้อมใหญ่) บริการทุกวัน11:00-22:00น. Id:0802708518 โทร.02-8126244 ,080-2708518
Top One Spa (เพชรเกษม 63/4) ปิดตีห้าทุกวัน! line id : toponespa โทร : 098-798-1100
Feel Good Club (วงเวียนใหญ่) 0971356847
First Room (ราชพฤกษ์) TEL:087-646-2288 ID LINE:Bedroomspa
Freshy Room (พระราม7 ถ.พิบูลสงคราม) tel: 083-616-4365 ID Line : freshyroom4
NOB Exclusive (ราชพฤกษ์ สาย1) ติดต่อ :: 095-3836956 LINE ID :: nobspa
Roommate (ราชพฤกษ์-สาย1) Tel.092-5639498 ID LINE: Roommate3
The Pink Spa (เพชรเกษม 73/1) OPEN EVERYDAY 12.00 - 24.00 โทร . 0949434344 ID Line : pinkspa
นวด - สปา กรุงเทพฯ ZONE E พระรามสอง ท่าข้าม บางบอน พระรามสาม ถ.นราธิวาส กัลปพฤกษ์ สาธุประดิษฐ์
นวด - สปา กรุงเทพฯ ZONE E พระรามสอง ท่าข้าม บางบอน พระรามสาม ถ.นราธิวาส กัลปพฤกษ์ สาธุประดิษฐ์
Arena Spa (พระราม2 ซ.ท่าข้าม9/1) T. 086-411-9891 id line.@arena86
Coffee Room (พระรามสาม) LINE ID : coffeeroom1 tel 099-252-6669
Hermes Spa (ถ.นราธิวาส) T.065-958-3152, 092-464-6816 11.00 – 01.00 น. ID Line : hms.spa
Lavender Spa (พระราม2 ซ.63) แอดไลน์ line id: lavenderspa หรือโทร 082-4486015
Peak Pretty Spa (พระรามสาม) Tel.094-324-2688 12:00 - 24:00
The Bonanza (พระราม3) T.093-6699289 open12:00-02:00
Blue Ocean Spa (พระราม2 ซ.ท่าข้าม30) TEL.063-449-7977 {open 11.00-22.00}
Diamond Spa (ตรงข้ามบิ๊กซีกัลปพฤกษ์) โทร. 082-797-8886 Line ID : thediamondspa ID LINE@ : @prettydiamond
Honey Lemon Spa (นราธิวาส15) ☎Tel. 081-8754728 ☎ ✿✿ เปิดทุกวัน 10.00 - 04.00
Orange Oil Massage (พระราม2 ซ.60) ☎082-4994994
Safe House (พระราม3) ☎ 083-094-7494 LINE messenger : safeshop
XO Spa (พระราม 2 เทียนทะเล ซ.8) TEL: 088-953-9656 LINE: xospa888 ให้บริการ 12.00-24.00
Chicky Spa (สาธุประดิษฐ์ 49) ☎️063-2969626 Line ID:chickyspa
Gold Spa (พระราม2 ซ.18) 0933795408
Krung Longka Harlem (พระราม2 ซ.ท่าข้าม7) ID : krunglongka เบอร์ติดต่อ :0948977978
Osaka (บางบอน) Line : TEL: 0629811829
Sweet At Heart! (ถ.นราธิวาส) เบอร์ติดต่อ : 082-249-9164 Add Line: @sweetatheart
นวด - สปา กรุงเทพฯ ZONE D รัชดา สุทธิสาร วิภาวดี พหลโยธิน เสนานิคม
นวด - สปา กรุงเทพฯ ZONE D รัชดา สุทธิสาร วิภาวดี พหลโยธิน เสนานิคม
17 Funky Spa (เสนานิคม ซ.17) 11:00-05:00 T.085-5027899 ♥line:clubfunky
Pretty The Secret (วิภาวดี สุทธิสาร) (11.00-23.00) T.085-5037200
Leciel (พหลโยธิน ซ.5) 11.00-02.00 Tel.085-2221211 Line ID:@Lecielspa
Pancake Spa (ลาดพร้าว23 รัชดา30) 086-924-9298 ID @pancakeclub เปิดบริการทุกวัน 12:00 – 02:00