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Drink van die dag: die eksperiment by Lebua's Breeze, Bangkok

Drink van die dag: die eksperiment by Lebua's Breeze, Bangkok


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Wees u eie mixoloog (of is dit 'n wetenskaplike?) By restaurant Breeze in Bangkok

By Breeze in Bangkok kan u u eie skemerkelkie met die naam 'The Experiment' skep.

Stel jou voor: jy is 52 verdiepings bo die opwindende strate van Bangkok. Van hier bo is die waansinnige verkeer nie meer as 'n glinsterende reeks ligte nie. Die skare wat uitkyk vir uitsigte, is 'n paar verdiepings bo jou. Maar u het 'n paar minute voor 18:00 in die hysbakke van die Lebua -staatstoring geklim, sodat u die skare vermy het om die sonsondergang van die dak af op te neem - en u het verlaat voordat hulle het. Jou beloning? Stap uit op die ultradramatiese neonverligte lugbrug van hul kroeg/restaurant Bries en dit heeltemal vir jouself te hê.

Die kersie op die koek is om 'n gekke wetenskaplike/mixoloog te speel met een van die nuwe cocktails op Breeze's China 2020 -spyskaart. 'Die eksperiment' is net dit. Terwyl die wind deur u hare sweep (hulle noem dit 'n rede Briesie!), Kan u u eie cocktail opdok. U gekke wetenskaplike -assistent (OK, bediener) bied u 'n skinkbord met alles wat u nodig het om towerkuns te maak.

U drankie bevat jenewer, spanspeklikeur, aloe vera, koejawel, passievrugte en basiliekruidsaad wat met kruisement gemeng is - elk in 'n ander proefbuis, beker, spuit of 'n ander belaglike, pragtige wetenskaplike houer. En selfs as u ander studente se huiswerk in die chemiese laboratorium van die hoërskool moet leen, kan u hierdie opdrag hanteer. Jou helper leer jou hoeveel van elke vloeistof wat jy by die Pyrex -glas moet voeg, wat jy dan met 'n bloeisel roer - en eureka! U eksperiment lewer 'n soet, verfrissende skemerkelkie wat sy eie toorkuns sal verrig: die een minuut is daar, die volgende een nie. Miskien moet u hierdie eksperiment weer doen!

Het u 'n reisfoto wat u wil deel? 'N Lekker kos of drankie en die perfekte plek om dit te kry? Stuur foto's en wenke na esaatela [by] thedailymeal.com.


Die dekadensie van eet by Lebua -toring | Lebua restaurante

The Tower Club at Lebua is die hoogste woonsteloord in die stad met 'n ongelooflike uitsig oor 'n florerende metropool wat na die horison strek. Behalwe dat dit as die toonaangewende luukse All-Suite-hotel in Asië beskou word (World Travel Awards 2018), word eetplekke deur voedselkritici van regoor die wêreld erken as een van die mees innoverende kookervarings ter wêreld. Op die hoogtepunt van die Lebua-toring is The Dome, wat verskeie vooraanstaande restaurante huisves wat 'n omwenteling in die moderne kombuis bied, en bied alles van skemerkelkieservarings tot die beste seisoenbestanddele en kookkuns van regoor die wêreld.

Ultimate Luxury, Incredible Food — The Best of Tower Club in Lebua

Sake en plesier meng gereeld in die wêreldwye atmosfeer van Bangkok, en Ocean 52 bly 'n blywende 'hot spot' waar u elegante luukse kan geniet terwyl u belangrike sakevergaderings hou. Die 52ste verdieping van die Tower Club van Lebua huisves Ocean 52, en die restaurant is bekend vir sy ingevoerde en Asiatiese versnitwyne, unieke cocktails en 'n uitstekende eetervaring. Met hierdie kombinasie pas sosiale ontmoetings en sakegesprekke perfek by die restaurant se uitnodigende atmosfeer.

Uitstekende gastronomie en die hoogste eetervaring in Bangkok word op een plek gevind-Mezzaluna op die 65ste verdieping van die Tower Club in Lebua. Die ervaring van Mezzaluna begin met die asemrowende interieur, van die ryk teaktrap tot die 180-grade uitsig op die luglyn deur pasgemaakte halfmaanvensters.

Wat egter hierdie onberispelike restaurant werklik onderskei, is die interessante seisoenale spyskaart wat tot in die volmaaktheid uitgevoer word.

Sjef Ryuki Kawasaki staan ​​aan die hoof van die kombuis van Mezzaluna en maak noukeurig daaglikse spyskaarte op grond van die beskikbaarheid van seisoenale bestanddele en#8211 afkomstig van internasionale en plaaslike produsente. Die voorbereiding van hierdie bestanddele word tuis gemaak met tuisgemaakte olies, asyn, bouillons en uittreksels om 'n spyskaart te skep wat elke 24 uur herontdek word.

Mezzaluna is vereer as deel van "La Liste 2018" en het wêreldwyd talle erkennings ontvang vir sy geïnspireerde kookkuns, waaronder:

  • Twee Michelinsterre - Michelin -gids Thailand 2018
  • “Top 20 beste restaurante” - Thailand Tatler
  • “Beste lekker eetrestaurant in Asië” - World Luxury Restaurant Awards 2016
  • “Beste Europese restaurant in Bangkok 2016” - Thailand Tatler

Sirocco is 'n restaurant met 'n perfekte 10 van Thailand Tatler in voedsel, wyn, atmosfeer en diens-en hierdie erkenning begin slegs 'n prentjie skets van die goue standaard-eetervaring wat 'n wêreldwye eklektiese skare verheug.

As die hoogste al fresco -restaurant ter wêreld, word die Sirocco -kookkuns vervaardig deur 'n span wat hul individuele ervarings in Asië en Europa verenig in 'n naatlose proses wat vars, eksotiese bestanddele omskep in outentieke Mediterreense kombuis.

Die kookkuns hier trek besoekers uit elke uithoek van die welvarende aarde, maar die ervaring van Sirocco gaan veel verder as om die gaste se palet te verheug. Met die ligging langs die bekroonde Sky Bar, bied die atmosfeer van Sirocco 'n ongeëwenaarde mengsel van buitengewone kookkuns, asemrowende uitsigte en 'n eteriese eetervaring wat u nie kan misloop as u in Bangkok is nie.

Aangewys in die "Top 10 mees vooraanstaande restaurante" deur USA Today en het die 'nuwe gesig van Asiatiese eetkamer' genoem , Breeze is 'n onderdompeling in die Asiatiese kookkuns wat nog nie ooreenstem nie. Hierdie ikoniese restaurant, geleë op die 51ste en 52ste verdieping van Tower Club, bied 'n opvallende uitsig oor die Chao Phraya -rivier en innoverende kombuis wat amper net so aangenaam is as die foutlose diens van die restaurant - alles onder die kenmerkende styl van die uitvoerende sjef Sam Pang.

As u by Breeze instap, kry u meer as een van die beste uitsigte in Bangkok. Geniet die seisoenaal geïnspireerde Pan-Asiatiese kookkuns wat die ingewikkeldhede van antieke geure meebring en dit in die 21ste eeu laat beland. As u op soek is na luukse, romanse en een van die beste wyn- en smaakelemente in die stad, is eet by Breeze 'n eenmalige ervaring in die Bangkok-kultuur.

Beyond Traditional Dining — Kulinêre en sosiale ervarings by Lebua Tower

Drama kom voor in alle aspekte van die Café Mozu -ervaring - van die dekadente karmosynrooi, kristalagtige en swart dekor tot die boeiende geure en aanloklike geure van Thaise, Indiese en Westerse lekkernye. Die opvallende element van hierdie uitstekende restaurant is die aandag wat gegee word aan die egtheid en besonderhede van elke gereg-alles voorberei deur talentvolle sjefs uit elke streek.

Alhoewel die ete -ervaring by Café Mozu u ongetwyfeld gastronomies tevrede sal laat bly, is dit hul wêreldwye geprysde ontbytbuffet wat hierdie restaurant op die kaart geplaas het.

Elke oggend by Cafe Mozu word gaste getrakteer op 'n oorweldigende toegeeflikheid van meer as 120 internasionale spesialiteite wat deur sjefs soos Avinash Rudola en Alex Hekimov geskep is. Of u nou u dag by Mezzaluna begin of eindig, die eetkamer binne en buite word herdefinieer in hierdie mekka van kookkuns. Van gestoomde tot dim sum, 'n houtvuurrooster vir premium geroosterde ham en Franse gebak, tot 'n seisoenale vrugtebar, sushi en handgemaakte kase, Cafe Mozu kan eenvoudig nie geëwenaar word in terme van sy kenmerkende kulinêre diversiteit nie.

Op die 64ste verdieping van die Tower Club by lebua is Distill Bar-die ongetoetste en onbetwisbare plek vir die beste in handgemaakte cocktails, sigare van die hoogste gehalte en aanloklike seekosgeregte. As 'n hoogtepunt in die naglewe in Bangkok, is 'n aand wat u by Distill Bar deurbring, een wat u nie gou sal vergeet nie. Die drankies is die ware show -stoppers, aangesien elkeen met die hand gemaak is deur 'n meester -mixoloog. In werklikheid kan u op 'n gegewe aand 'n beroemde kroegman kry wat die rondte maak as deel van hul wêreldwye toer. Met vars, moderne tradisionele resepte, kry gaste alles van Ice Cocktails tot eksklusiewe verouderde gin en rum wat spesiaal vir Distill Bar gemaak is.

Stel u voor dat u 'n skemerkelkie van wêreldgehalte 820 meter bo die bruisende sentrum van Bangkok geniet. Dit is die ervaring van Sky Bar. Hierdie belangrikste juweel van die kookkuns- en kroegtoneel in Bangkok word algemeen erken as een van die hoogste kroeë op die dak in die oostelike halfrond.

Erkennings en toekennings sluit in:

  • Een van "Die wêreld se beste dakbars" - Harper's Bazaar, Verenigde Koninkryk
  • "Die mooiste dakbar wat u ooit sal sien" - Die New York Times, VSA
  • “HAPA Entertainment Outlet of the Year: HAPA Best 10 in Asia”, platinumwenner

“Die hemel is die perk” is werklik die wegneemete van 'n kulinêre ervaring by die Tower Club van Lebua. Deur die grense van innovasie te verskuif, 'n elegante, gesofistikeerde atmosfeer en 'n uitstekende diens te lewer, neem die sjefs by hierdie uitstekende restaurante u mee op 'n kookkuns wat slegs die diversiteit van Bangkok self oortref. ■


Deepak Ohri: van dromer tot visioenêre hotelier

Sedert hy sy ondernemingsreeks op 17-jarige ouderdom erken het, het Deepak Ohri, stigter en uitvoerende hoof van die in Thailand gevestigde lebua Hotels & Resorts, sy loopbaan daaraan toegewy om besondere gasvryheidservarings vir die ultra-rykes te skep.

Deepak Ohri het 'n idee gehad. Hy wou 'n vertikale bestemming skep-'n hoë versameling hotspots onder een dak-vir baie ryk gaste. Sy visie sou in die middel van Bangkok geleë wees. 'Dit was my droom om 'n bestemming vir die 1% te skep,' bevestig die stigter en uitvoerende hoof van lebua Hotels & Resorts.

Deepak, wat grootgeword het in 'n middelklasgesin in Indië, is 'n dromer. Hy het vroeg reeds besef wat hy van die lewe wou hê - avontuur, opvoeding en bowenal onafhanklikheid. Op 17 -jarige ouderdom vertrek hy na die universiteit, maar hy begin ook identifiseer as 'n entrepreneur.

"In 1981 het ek aansoek gedoen by die Institute of Hotel Management in Chennai en tot my verbasing aanvaar," het Deepak gesê. 'Ek het nie ondervinding in die veld nie. Ek het egter dadelik aanvaar en belowe om tyd daaraan te bestee om 'n kundige in die bedryf te word. ” Sedertdien het Deepak geweet dat sy lewe sou verander.

'Dit was my droom om 'n bestemming vir die 1% te skep.'

'Ek was 'n vegetariër wat nog nooit 'n eier gesien het nie en nog nooit alkohol geproe het nie,' sê Deepak en besin oor sy vroeë dae in die bedryf toe hy in 2003 die eerste werknemer van lebua was.

'Ek is bespot oor my onvermoë om bier te drink en 'n gekookte eier te eet. Hierdie ervaring het my bygebly. Ek het geleer dat hierdie uitdagings my sou voorberei om iets besonders te skep. ”

Deepak het sy verlede gebruik om 'n bestemming van die toekoms te skep. "Finansiële volhoubaarheid in elke onderneming is van kardinale belang en wins is die sleutel," sê hy. 'U kan nie hê dat mense vir u werk as u 'n verlies verloor nie. Net so doen leë restaurante nie 'n beroep op kliënte nie.

'Daar is geen hindernisse in die wêreld van gasvryheid nie, dit is iets wat ek uit die eerste plek geleer het. Deur harde werk kan ons die wêreld sien en uitsonderlike mense ontmoet. As ek een sinoniem vir globalisering moes vind, sou ek sê dit is gasvryheid. ”

“Deur die regte gehoor te bereik deur 'n goed gebalanseerde dienskultuur te skep en te ontwerp, kan individue met 'n hoë netto waarde sterre-diens beleef. Die superrykes soek nie net lekker kos nie-hulle wil ook 'n ervaring hê, 'verduidelik Deepak.

Nadat Deepak die toonaangewende kulinêre bestemming met die opening van The Dome in lebua geskep het, het Deepak in 2006 amptelik lebua Hotels and Resorts as 'n wêreldwye luukse hotelmerk bekendgestel. Hy is verlei deur die beskikbare moontlikhede om voort te bou op die gaste-ervaring en om die eiendom verder as 'n eenmalige vertikale bestemming te posisioneer.

'Die afgelope 16 jaar het ek 'n verskeidenheid prestasies gekry as gevolg van my rol by lebua. Dit sluit in die afskop van die eetgerei op die dak in Bangkok met die skepping en visie van The Dome in lebua. Dit was die enigste hotel in Thailand met verskeie restaurante met 'n Michelin-ster, ”sê Deepak trots.

"My mees lonende prestasie is om die diensprosesse in elk van die hotelle, restaurante en kroeë van lebua te ontwikkel en te bestuur," dink hy. "Die bevordering van 'n dienskultuur, die identifisering van doeltreffende praktyke en die ontwikkeling van inkomstestrategieë terwyl nuwe hotspots aan die publiek bekendgestel word, was 'n persoonlike uitdaging wat ek kon oorkom."

Deepak voeg by: "Ek is trots op my span wat 'n formuleuse benadering ontwerp het en uiteindelik tot meer as dertien restaurante, hotel- en kroegopeninge gelei het."

Geïnspireer deur die helder ligte en glans van Bollywood en Hollywood, streef Deepak daarna om te verseker dat sy gaste 'n gevoel van sterre by lebua voel.

'Net soos Hollywood-sterre, word gaste sodra hulle by die eiendom aankom, soos A-listers behandel,' sê hy. "Om die ekstra ervaring te verhoog, gaan ons voort om die rolprentbedryf te identifiseer en inspirasie te put, met die bekendstelling van geriewe soos ons Kār t̄h̀āy p̣hāph -insiders (fotografie -kenners) wat die gaste op die baan by Breeze vasvang."

Met verloop van tyd en met die veranderende behoeftes van kliënte, het die hotelmerk volwasse geword. "Ons sou dit nie waag om die dinge te doen wat ons gedoen het toe ons die eerste keer begin het nie; ons het sedertdien meer ervaring opgedoen in die bedryf," verduidelik Deepak. Hy voeg by dat hierdie voortdurende behoefte aan verandering ook die grootste uitdaging is. "Om te bly interesseer, het lebua onlangs die eerste interaktiewe Franse restaurant van Thailand, Chef's Table, geopen, onder leiding van die bekroonde sjef Vincent Theyry."

Die bekendstelling van hiper-plaaslike bestanddele wat eksklusief vir sjefs by The Dome is, was nog 'n truuk om relevant te bly. Hierdie bestanddele sluit in die Mezzaluna -sjef Ryuki Kawasaki se Wagyu -beesvleis A5 van sy tuisdorp in Niigata, Japan. 'Die gebied laat slegs 100 koeie per jaar versprei word. Sjef Ryuki ontvang een koei per maand om sy kenmerkende spyskaarte met twee Michelin-sterre te maak, ”verduidelik Deepak. "Deur die sterk punte en individualisme van ons personeel te identifiseer, kan ons as uitdagings alle uitdagings oorkom."

Kos is 'n uitstekende plek vir Deepak. Toe hy grootgeword het in 'n tradisionele Indiese gesin, het hy op 'n baie jong ouderdom kennis gemaak met speserye en geure.

'Hy het my geleer om altyd te onthou waar ek vandaan kom. Hoe groot jy ook al word, jou wortels moet sterk bly. ”

'Terwyl my verhemelte steeds ontwikkel en ek aanhou eksperimenteer met nuwe geure om die kulinêre aanbod by The Dome in lebua te verbeter, sal my gunsteling kookkuns altyd die vegetariese Indiese kos van my ma wees,' sê hy.

'My ma se kookkuns hou my op die been. Dit is maklik om u wortels in die gasvryheids- en kookkuns te vergeet. Terwyl ek dankbaar is vir uitstekende maaltye met ’n Michelin-ster, maak ek steeds elke Dinsdag en Vrydag tyd om my ma te besoek vir haar tuisgemaakte lekkernye.”

Gasvryheid is 'n gespesialiseerde bedryf. Maar dit bied ook eindelose geleenthede vir diegene binne om op die baan te leer en binne 'n handelsmerk te groei.

"Ons het baie individue op die leer laat werk, van die agente na die leiersposisies," sê Deepak. 'Daar is geen hindernisse in die wêreld van gasvryheid nie, dit is iets wat ek uit die eerste plek geleer het. Deur harde werk kan ons die wêreld sien en uitsonderlike mense ontmoet. As ek een sinoniem vir globalisering moes vind, sou ek sê dit is gasvryheid. ”

Gedurende sy loopbaan het Deepak ook geleer wat dit beteken om 'n suksesvolle leier te wees. 'Wees direk, wees 'n dwaas - bedoel, wees oop vir leer en wees honger. Doen die ekstra 1% en hou altyd 'wat volgende is?' In u gedagtes, 'beveel hy aan.

Tog het een van Deepak se onvergeetlikste lesse deur sy pa oorgedra. 'Hy het my geleer om altyd te onthou waar ek vandaan kom. Hoe groot jy ook al word, jou wortels moet sterk bly. ”


Genot van 'n seldsame aard

Met die pandemie wat openbare beweging en sosiale byeenkomste bekamp, ​​het baie in die gasvryheids- en F & ampB-bedrywe unieke en innoverende tuis-eetervarings beleef. Miskien is een van die mees eksklusiewe en top-programme onlangs deur lebua-hotelle en -oorde in Bangkok, Thailand, onthul.

Sy Hotel to Home -program is ontwerp om die luukse toevlugsoord van die eiendom te herskep, reg by die wonings van gaste. Moenie dit verwar met 'n eenvoudige afleweringsdiens nie; daar word nog baie meer aangebied.

As deel van die program bedien 'n diensspan van die hotel, insluitend sommeliers en mixoloë, 'n Champagne-aperitief, drankies wat spesiaal gekies is en 'n sewe-gangige fynproewer-maaltyd vir minstens vyf gaste. Die keuse van die smeersel kan gemaak word uit enige van die vier restaurante van die hotel - Mezzaluna, Chef's Table, Breeze en Sirocco - afhangende van die soort tarief wat die byeenkoms vereis. Hou in gedagte dat beide Mezzaluna- en Chef's Table-tafel 'n Michelin-ster is.

Deel van die ervaring is ook 'n opgeleide bloemiste, wat u sal help om die bui te skep met eksotiese blommerangskikkings, 'n kinderoppasdiens van vier uur en selfs 'n afdraai in hotelstyl.

Dit is 'n unieke luukse gourmet-ete-ervaring met al die klokke en fluitjies wat enige gas sou wou hê. En dit alles, met opgeleide dienspersoneel wat elke stap onderweg koördineer. Natuurlik kos hierdie koninklike ervaring 'n prys en 'n skerp prys daarvoor. Vir 'n minimum vereiste van vyf mense kos die Hotel to Home -program ongeveer Rs 4,5 lakh.


Breeze – Bangkok ’s beste Asiatiese fyn kombuis met 360 uitsig op die stad

Die 'nuwe gesig van Asiatiese eetplekke' is inderdaad 'n buitengewone mooi gesig, wat sy eerste indruk maak met 'n 25 meter neon-verligte hemelbrug wat die eetareas binne en buite verbind en die illusie gee om in die oop lug te loop terwyl 'n mens van die brug afklim op 'n verligte trap met sandsteenhout na die eetarea buite. Hierdie belangrikste elemente van die hoogste asiatiese restaurant in Bangkok, ontwerp deur dwp, word beklemtoon deur waterkenmerke, spieëls en 'n chique modernistiese ontwerp.

Onder leiding van die beroemde sjef Sam Pang bied Breeze, bekend as '' nuwe gesig van Asiatiese eetplekke ', 'n uitsonderlike eetervaring en skep 'n stemming vir romantiek en glans terwyl diners drankies voor of na die aandete geniet. Die restaurant, wat in 2006 gestig is en hoog bo Bangkok op die 51ste en 52ste verdieping van Tower Club in Lebua geleë is, het vinnig bekend geword as die 'nuwe gesig van Asiatiese eetplekke', 'n asemrowende plek waar ontwerp, kombuis en diens bymekaarkom vir 'n aand, anders as enige ander.

In die elegante modernistiese ontwerp van die hoogste asiatiese restaurant in Bangkok, word hierdie kookkuns aangevul met die 3 000 bottels wyn byderhand, ongeëwenaarde gasvryheid en onopvallende, maar onberispelike diens van Breeze se veeltalige en kundige bedieners.

In 2014, USA Today Breeze beklemtoon as een van die wêreld se "top 10 mees vooraanstaande restaurante" ter wêreld. Die jaar daarvoor is Breeze aangewys as een van 'die beste restaurante in Thailand' Thailand Tatler, 'Restaurant van die Jaar, HAPA Beste 10 in Asië, Platinumwenner' en 'Mees outentieke Asiatiese kombuisrestaurant, HAPA Beste 10 in Asiëwenner' deur die Hospitality Asia Platinum Awards. Met 'n meer privaat atmosfeer as Sirocco, is Breeze ideaal vir sake- of ontspanningsmaaltye, en die kookkuns span ekstra tyd om te verseker dat al u versoeke en voorkeure gerespekteer word om van u begeertes 'n kulinêre droom te maak. Alle cocktailkenners sal die vaardighede en kreatiwiteit van die mixoloë en 'vloeibare kundiges' geniet ... die nuwe spyskaart bied ongelooflike konkoksies!

Met China 2020 - die mees onlangse belangrike gebeurtenis in die strewe van Breeze om gaste 'n innoverende nuwe visie van outentieke Asiatiese kookkuns te bied - kan diners nou 'n eksklusiewe voorsmakie van die toekoms van Chinese restaurante beleef. Op grond van sjef Sam se voorspellings van hoe die Chinese kombuis oor ses jaar gaan lyk, is die nuwe China 2020 à la carte -spyskaart 'n volledig interaktiewe eetervaring. Gaste kan byvoorbeeld hul eie cocktails meng met onverwagte bestanddele voordat hulle 'n soutrots oopmaak wat in 'n elegante houtkas oopgemaak word om die feesmaal binne te onthul, en die dobbelsteen rol om die lot te laat bepaal die gelukkige sous wat hul Omi Beef sal vergesel. Beskikbaar tot November 2014.

Sam Pang, uitvoerende sjef

Sjef Sam Pang, wat onlangs by The Dome in Libua aangesluit het, het sy loopbaan van 25 jaar in Singapoer begin en het in verskillende lande gewerk, mees onlangs in die Verenigde Arabiese Emirate, waar hy die mees innoverende en bekroonde restaurante in die streek gelei het. Sam, oorspronklik uit Maleisië, het sy eie kenmerkende styl na Breeze gebring, een wat geslyp is oor jare se werk en reis oor die hele wêreld wat outentieke Asiatiese geure met subtiele plaaslike invloede toedien - altyd met die klem op 'n pragtige artistieke aanbieding.

Chef Sam se skeppings word à la carte aangebied of deur die baie geproe proe-spyskaart. Hoogtepunte sluit in die houtskoolgeroosterde Chileense seebaars met Chinese grasuie, Wokgebraaide Maine-kreef met kerrieblare in pittige geel boontjiesous, Wokgebraaide Andaman-tiergarnale met okra en klapper in Tamarindsous, en sy handtekening Jasmine Tea Smoked Wagyu Beef Ribs.

Ure: daaglikse 18:00 tot 01:00 laaste bestelling om 23:30

Besprekings: Vereiste drag: slim gemaklik

Breeze, Tower Club in Lebua, 1055 Silom Road, 51 ste –52 e etages, Bangrak, Bangkok 10500


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Een van die vreugdes om in Thailand te reis, is om by 'n klompie inwoners te kuier wat op 'n stalletjie langs die pad geroes het en satay gai (hoender) van stokke suig. Bangkok is een van die wêreld se hoofvoedselhoofde, so snuffel smousstalletjies met 'n hoë omset uit. Haal 'n Barbie-pienk taxi na Chote Chitr in die Phraeng Phuthon-kwartaal, vir yam ook 'n pluis (vleisboontjieslaai) en oefen om dit te vra troeteldier (baie pittig). Gaan dan na die klapperroomys in die omgewing Natthaphon, wat een van die bekendste bevrore lekkernye van die stad bedien. Gaan voort met u straatvoedselsoek by Khun Yah in Chinatown, wat u van Bangkok na Beijing sal vervoer. Die pittige eetplek spesialiseer in speserye vol kerrie, roerbraai en noedels. Sleep Pochana is slegs drie uur per dag oop en spesialiseer in een gereg - Chinese gebraaide eend. Verwag dat die personeel op u sal skree as u bord gereed is en dat dit beter is as wat u kon dink.

Bel u uitgewekende maat met die pruimplasing en ontmoet hulle vir aandete by Nahm, geleë in die COMO Metropolitan Bangkok. Die restaurant, wat onder leiding van die Australiese sjef David Thompson bekendgestel is, was sedert die opening in 2010. Een van die bekendste eetplekke in die stad terwyl Thompson in 2018 uit Nahm vertrek het, het die restaurant sy Michelin -ster onder die sjef Pim Techamuanvivit behou. Bestel die fiddlehead varings en swartvis visgereg, en u sal verstaan ​​hoekom. Diegene wie se smaak na die hedendaagse Thaise kantel, sal dit ook waardeer R-Haan, met 'n vars gesnyde Michelin -ster. Laat die tyd vertraag om te kruip oor die gang run juan (rivier garnaal kerrie) en wilde piesangblom pittige Thaise slaai met houtskool gegrilde padda. Eindig met 'n skemerkelkie wat uitkyk op die versorgde grasperke wat 'n wêreld weg van die besige Bangkok lyk.

Sondag

/> Gaeng chapoo poo (donkerrooi kerrie met krap en groen chapoo blare) van Chon Thai by The Siam Hotel. Foto: Verskaf

Die kleur, chaos en geraas van Bangkok is deel van sy sjarme. As u daarvan wil inskakel, sluit aan by die stroom van die mensdom wat van die perron by die Ratchathewi -stasie afvloei en op die Khao San -pad. Volg die gruwelike kater terwyl hulle na die Brunch Maker's Cafe vir eiers en roosterbrood of brekkietacos. U kan ook Rambuttri Alley afstap na Mevrou Musur vir vermy op roosterbrood. Hierdie boho Bangkok-kuierplek vind u knope dreadlocked gap-packers wat koffie swel en op rottangbanke sit. Dit is 'n prettige plek om oorgehang te word. As u nog steeds lus is vir koolhidrate, gaan na Holey op Sukhumvit Soi, waar u 'n brunch -stokbroodjie gevul met ham, brie en rooi -ui -blatjang kan gryp. As die hitte en humiditeit te hoog is, gaan na die voedselsaal in die buitelug naby 'n winkelsentrum bekend as The Commons. Eier My God het 'n eiergesentreerde spyskaart terwyl Soul Food 555 Dit is waar duisendjariges met floppies omring vir Fatso Crab Burgers, gevul met sagte dopkrap en suurgroen mango.

Die Chao Phraya -rivier is een van die gewildste besienswaardighede in Bangkok. Die rivier bied besoekers 'n uitstekende uitkykpunt om voorbeelde te sien van die stad se argitektuur en kulturele besienswaardighede wat u moet sien. Stap uit u langstertboot by die Chon Thai Restaurant, 'n glansryke restaurant wat uitstekende Thaise kos bedien in drie eeue oue Thaise teakhouthuise. Die restaurant is deel van The Siam Hotel, die enigste luukse hotel in die historiese Dusit -distrik in Bangkok. Gaan volgens die aanbeveling van sjef Damri Muksombat en bestel die poo nim thord (bros gebraaide sagte dopkrap) met die yum som o goong (pomelo-slaai met garnale). Plak Bangkok Thai Restaurant is een van die meer verfynde plekke waarna mense kyk in die Ratchaprasong-distrik in die hartjie van Bangkok, want dit lok 'n mengsel van paartjies met geld en Insta-beroemde Asiërs wat graag sosiale voer wil verstop met beelde van die grasuie-wortelslaai met kreef. Die restaurant is sewe dae per week oop vir middagete en aandete.

/> Chon Thai Restaurant in The Siam Hotel. Foto: Verskaf

Carla Grossetti het gereis met die ondersteuning van THAI en die Toerisme -owerheid van Thailand.

Rembrandt Hotel, rembrandtbkk.com

/> Helder sop van gebraaide eend van Nahm. Foto: Verskaf

Roots, Egg My God en Soul Food 555 naby The Commons, thecommonsbkk.com

Chote Chitr, 146 Phraeng Phuthon Road, Khwaeng San Chao Pho Sua

Natthaphon, 124 Phraeng Phuthon Road, Khwaeng San Chao Pho Sua

Khun Yah Cuisine, oos van die Goue Boeddha, langs Th Mittaphap Thai-China

Sleep Pochana, 180 Moo 9, Suksawadweg 25, Rat Burana

Holey Artisan Bakery, holeybread.com

Chon Thai Restaurant, The Siam Hotel, 3/2 Thanon Khao, Vachirapayabal, Dusit


Poskaart uit Bangkok

In die hoofstad van Thailand vergeet 'n kulinêre toer restaurante ten gunste van warm en geurige straatkos.

Bangkok is 'n glinsterende betonstorting, wat hier en daar met 'n glans van juweelstempels deurmekaar is, wat jou laat asemhaal van verwondering. Dit wemel ook van eetplekke, van die restaurante in die ultra-luukse hotelle-ons kamer in die wêreldberoemde Mandarin Oriental (mandarinoriental.com) het 'n knoppie by die bed wat eenvoudig 'butler' sê-tot die miljoene straatstalletjies wat op elke hoek soos bye op heuningkoek versamel.

Maar ons is verlore. Navorsing lewer strome van teenstrydige opinie en portiere wil ons stuur na Farang-vriendelike, lugversorgde verbindings waar min Thais dit ooit kan waag. Ons sluit dus aan by die rykes in pragtige eetkamers, soos Mei Jiang van The Peninsula (peninsula.com), waar ons heerlike dim sum -geroosterde noedels eet met swartbone en brandrissie, sneeu -ertjies, gebakte varkblare, so botterig dat dit soos varkkoekies is - en word soos pashas behandel.

Ons drink 'n skemerkelkie op die terras van die Mandaryns, terwyl ons kyk hoe die lang bote in die Chao Phraya-rivier gons, probeer ons om personeel by 'n spoggerige (en uitstekende) Celadon by The Sukhothai (sukhothai.com) te kry om ons nie afgesaagde, vreemdeling-vriendelike speserye te gee nie . Dit stuur hulle in 'n stertspin, en lei tot 'n kaeng phèt pèt yang, rooi eendkerrie, wat amper skarlakenrooi met rissie is. Dit is 'n karnaval in die mond. Die personeel sweef om ons in paniek, ek dink hulle verwag dat ons gaan brand.

En ons tref die berugte tralies in die lug: Vertigo, bo-op die Banyan Tree (banyantree.com), wat D gepeuter het van angs wat deur gesondheid en veiligheid veroorsaak word en vereis dat ons twee uitgestrekte martini's elke nek moet neem om die wandeling langs die pad te vergemaklik swaar trappe wat aan die kant van die gebou vasklou. En Lebua's Skybar (lebua.com), wat blykbaar tot in die nag uitsteek. Ons dwaal deur buitengewone winkelsentrums met hul chichi -teekamers, ontwerpersushi en koshuise wat die oplossing bied vir al u Epoisses- en Nutella -behoeftes. Dit is 'n gas, maar dit help ons nie om 'n idee van die werklikheid te kry nie.

Dan kom redding in die vorm van die sjef David Thompson in Bangkok, met 'n Michelin-ster vir sy Thaise restaurant nahm in die Halkin-hotel in Londen (halkin. Como.bz). Hy is nie net bly om te ontmoet nie, hy wil ons ook wys. Dit is 'n bietjie soos om die lotery te wen. Twee keer.

David is nie afkeer van die hoë gehalte nie, maar hy vertel dat Thais nie 'n restaurantkultuur as sodanig het nie - dit gaan alles oor markkos - en hy gaan ons help om aan die oppervlak te krap.

Die eerste stop is die opwindende waansin van Chinatown - baie van die straatvoedsel in Bangkok het Chinese wortels. Nai Mong Hoi Thod (539 Thanon Plaeang Nahm) verkoop niks anders as oester-omelette nie, bros van tapiokameel en langbraai op 'n ou, gekruide wok in varkvet. Vet glans oesters sit bo -op, gereed om geurig te word met sriracha (gebakte brandrissiesous) en stukkies witpeper. 'N Paar deure verder stop ons vir 'n ongelooflike goeie, toffiekleurige, suikerriet-gerookte eend en 'n bottel Mekhong-whisky, die soort vuurwater wat beteken dat jy die volgende oggend wakker word, steeds gepleister.

Dan na Yaowarat, die belangrikste trekpleister van Chinatown, vir romerige lobbe durian, soos 'n mengsel tussen foie gras, bloukaas en vanieljevla met 'n tikkie ongewaste voet, en vir ons kommerwekkend, vertel David dat u durian kan eet nadat u sterk drank gedrink het. om te ontplof. Oeps.

Ongelukkig moet David ons verlaat om na sy pragtige nuwe restaurant in Bangkok, nahm (metropolitan.bangkok.como.bz), te kyk. Paniek? Nie ons nie. Ons is nou opgewonde, genoeg om deur 'n grondpad te gaan, verby houtkratte waar mense hul hele lewe in 'n klein kamer woon, en met trappige houttrappe na Kaloang Home Kitchen (2 Sriayudhaya Rd, Sisaotaves Dusit 00 662 281 9228), waar ons miere kruip oor die vervalle tafels, daar is 'n sagte briesie uit die rivier en 'n bo -opgeleide ladyboy (ladybloke?) ignoreer my heeltemal terwyl sy verrassend lekker eet: rokerige, verkoolde seebaars en reuse garnale met 'n baie warm nam phrik dip.

Dan is daar die uitdagende lelike My Choice (Sukhumvit Soi 36, 00 662 258 6174) dat die Thaise liefde vir OTT -versiering hierdie plek nie geraak het nie. Maar die piesangblomslaai maak meer as enige versieringstekorte, dit en sy legendariese gebraaide eend, op. Daar is woude van uitheemse groente: tua phu, vleisagtige gevleuelde boontjie-loofah-agtige buap liam sa taw, nuuskierige geurige gedraaide trosbone. Ons maak nie heeltemal klaar met gebakte vis ingewande of dam slak kerrie nie.

We find humble shophouses like Roti Mataba (136 Phra Athit Rd 00 662 282 2119) fwap, fwap, fwap goes the lady at the grill, slapping the dough into the most unutterably delicious, flaky rotis to be stuffed with curries or slathered with condensed milk. Or renowned Thip Samai (313 Thanon Mahachai, near the wonderful Phratu Phi street food district), a vision of inferno, open burners showering the pavement with sparks. It's rammed with people scarfing pad Thai of such fresh, vivid, luxurious flavour that it makes any you've ever tried before taste almost laughable.

And there's Bo.Lan (bolan.co.th) opened by a pair of young ex-nahm chefs, a groundbreaking and beautiful place where they recreate ancient and authentic Thai recipes: they aim to be 'as Thai as we can', so no concessions to nelly Western tastes. Wow, oh wow - our heads are blown off by pheasant with green peppercorns, river fish in banana leaf with red curry and some remarkable relishes: rose apple with cashew, cured pork with coconut cream. Pork floss? Where have you been all my life? The flavours are so intense, we feel almost trippy.

Sure, we have the occasional strikeout, like when I try to track down Lao/Isaan cuisine, featuring the likes of grilled chicken, sticky rice, som tum green papaya salad and red-ant-egg dip (well, maybe not so much that last one). We wind up in Balee Laos (86/8 Soi Sukhumvit 16 00 662 663 1051), a jungly shack where fat, middle-aged farang paw long-suffering Northern Thai girlfriends and I become entirely invisible. We don't have a great deal of luck with street food - especially a positively alarming experience we have in sleazy Patpong where the chicken looks suspiciously like rat (another Isaan specialty no, really).

But Aw Taw Kaw market (or OrTorKor, Phaholyothin Rd) opposite the Camden Markets-on-steroids Chatuchak is a jewel. OK, it may be a little sanitised, but it's the Bangkok equivalent of Borough or Barcelona's Boqueria, where well-heeled locals shop for the finest produce. You'll find rows of ponging durians and fragrant mangoes, the freshest fish and seafood, sauces, relishes and dressings - but the restaurant stalls at the far end of the market are genuinely sensational. Fermented sausage (sai grok) that explodes on the tongue into a kaleidoscope of dancing flavours a rainbow of curries incendiary chilli-laced salads (larbs) soups, noodles and roasted meats intricate, paintbox-coloured sweets. Since we've been home, my tastebuds miss this place every day. Everything here seems so. flat by comparison.

Am I now an expert on the Big Mango? Not likely. But I do realise that most of what we happily wolf down over here isn't fit to touch the hem of the humblest shophouse in the Thai capital. We simply can't replicate the almost outrageous flavours. In this steamy, frantic, uglybeautiful, often malodorous megalopolis, the people know how to live. And, woah mama, do they know how to eat.

About the author
Marina O'Loughlin, London newspaper Metro's restaurant critic, has remained incognito for the past 11 years. She regularly travels the UK and abroad in search of culinary adventure.


Bangkok Travel: Eating is the Entertainment


Sparkling by night: The Chao Phraya River as seen from Lebua at the State Tower.

With five establishments from Bangkok featuring on the Asia's 50 Best Restaurants list, there is no shortage of great places to eat in the Thai capital. Becoming ever more confident and innovative, some restaurants now aim to take diners on a culinary journey that has elements of theater and adventure.

Trundling to Malaysia after a recent Bangkok trip aboard Train 35, the overnight service to Butterworth (the name may sound English village, but the food stalls and general chaos of this train/bus/ferry station on Penang mainland are pure Asia) I chose Set D for supper from Thai Railways catering. As I ate pork stir fry and green chicken curry off plastic plates, I thought longingly of some exquisite meals savored the week before in Bangkok, while exploring recent additions to the restaurant scene where the food was not just excellent, but presented with a definite flair for the theatrical.

On these gastronomic ventures, I was fortunate to be accompanied by Madame D, Bangkok resident and discerning imbiber of spice-laden snacks and premium spirits.

Hint Cafe opened a few months ago (corner Soi 10, Thonglor) by Chef Gigi, who trained in Las Vegas, a city where food and showmanship are second only to gambling, before returning to her homeland. The cafe's concept is: "You Hint, we cook" -- or, customers can describe what they feel like eating, and Chef Gigi will create dishes for them. Of course, she has menus, too, and her all-day brunch is tempting, including eggs Benedict with salmon, parma ham or foie gras.

Perfect for those who don't like reading, after a brief consultation, Chef Gigi sent over some cocktails, seared ahi tuna with mango salsa (above), velvety Australian wagyu beef with chilli and coriander ponzu dipping sauce (below) and Chinese bun with shredded pork belly. These are excellent, small plates for sharing. Chef Gigi then went to the kitchen for inspiration (she also gets ideas in the car and the bathroom) and surprised us with John Dory fillets in spiced cream, capers and shallot sauce, along with a Gigi special, a "secret seafood crepe" with passionfruit sauce. This might sound strange, but the acid sweetness of the sauce added a tangy zest to the crepe's spinach filling.

She also makes her own spice mix (lime, chilli, paprika) for the delicately battered onion rings for nibbling. Madame D pronounced her Cosmopolitan just about perfectly, and said the spicy onions were good crumbled on everything.
Chef Gigi "loves eating and drinking," and enthusiasm bubbles through her fusion cooking, executed with big, fresh flavors, a light touch and (if desired) an element of surprise that adds up to great food in a relaxed setting.

Lebua at the State Tower is known for its "destination restaurants," offering magnificent views of the city and Chao Phraya River. Its Asian restaurant Breeze hovers on the 52nd floor in a dramatic confluence of walkways and vistas, which the food more than matches. It recently launched China 2020, an interactive menu predicting the taste and feel of China in 17 years' time, and China 2020 foretells that the most populous country on Earth will desire appealing drinks that resemble cocktails, only more exciting. "Experiment" is probably the most fun, being like a chemistry set, but with fun components to play with, like frozen passionfruit balls and syringes of vodka. "Fire," with its ice glasses and flaming preparation, a table, was a dramatic accompaniment to desserts of mango-apricot cheesecake and dark chocolate mousse with Japanese green tea.

But before we got to those, sauces and gorgeous amuse-bouches of candied tomatoes and winter melon appeared (above). Then there was a dice-rolling ceremony to establish our lucky number, and hence which sauce we had with the silky ohmi beef. In between there was a stunning trio of dim sum, including wagyu beef in puff pastry.

Other mains included succulent Chilean sea bass, and Appearance, or "7 Stars Around The Moon" featuring eight small and exquisite truffles featuring lobster, King Crab and sea urchin (below). Madame D was already planning a return visit on the way out.

With Bangrak market and glimpses of old Bangkok at the State Tower's bustling base, staying in one of Lebua's lofty suites offers urban panorama and an extensive array of free snacking opportunities amidst a range of Bangkokian experiences, also being close to riverboats and the SkyTrain at Saphan Taksin, street food and the city's raw fervor for shopping.

Aston Dining Room & Bar inhabits an "unfinished building," covered in vines that since August has been bringing the "jungle back into Bangkok" on Soi 31 in Sukhumvit (the architects of this "greenhouse" feature on the website too). Fully embracing cooking as theater, the kitchen is the dominant feature of the restaurant, and seats at its bordering counter provide a clear view of chefs rolling out pasta, saucing and using tweezers to plate tiny leaves just so.

Chorizo croquette with parmesan and Dijon served before serious eating begins at Aston.

Aston is the vision of award-winning Chef Zra Jirarath, who has been behind the stove professionally for five years. He trained in computer programming and cordon bleu, but his passion is cooking rather than binary code. He produces modern European cuisine, influenced by France and with a dash of Asia, and channels this into a sophisticated five-course, seasonal tasting menu for 28 diners. And that's not counting the amuse-bouches or petit fours (champagne marshmallow, Madeleine, chocolate).
Jirarath is dedicated to fine ingredients -- some, such as foie gras, quail and butter are imported from France -- some sourced locally or from the King's Project in northern Thailand. He likes cooking for a sophisticated clientele who not afraid to experiment with him, whether it is pairing lamb with smokey eggplant and Spanish pepper "ketchup" (below), or salmon with puffed wild rice, caviar salad and garden herb emulsion.

Jirarath thinks of himself as a culinary artist, and though relatively youthful, he has already cooked on television and for royalty. If you want to see this rising young chef in action at close range, now's the time.

Eating can be about so much more than simply food on a plate. Study the Bangkok skyline at night, and it will feel as if the city is already delivering on some futuristic promise. Eat at some of its dynamic new restaurants, and you can taste it.


The Talibubu of Taytay: an old fish dish gets a new lease in life with tilapia

Now on its 17th year, the Doreen Gamboa Fernandez Food Writing Award is the first food writing award in the Philippines. Dedicated to the memory of the pioneering food anthropologist and dean of Philippine food columnists, the Award aims to inspire research into Philippine culinary culture and to develop a pool of new talents in food literature and food journalism. Awarded honorable mention, this essay is penned by Edelwisa Roman Gonzaga, wife of a Methodist pastor assigned to the United States.

My husband, Conrado, was predestined to lead a life inundated with fish. Years before Spain colonized the Philippines starting in 1565, his hometown, Taytay in Rizal Province, was part of the fabled Kingdom of Sapa, purportedly named after places along Pasig River within its royal domain. Taytay&rsquos proximity to Laguna de Bay, the country&rsquos largest lake, has also allowed the town to feast on its bounty for centuries. Taytay&rsquos relationship with edible aquatic treasures remains strong. Barangay Sta. Ana, part of the town, celebrates a yearly Banak Festival to pay homage to its patron saint believed to have flooded the area with banak, grey mullet, more than 400 years ago when the locals were stricken by impending famine.

Jy sal ook dalk hiervan hou:

With such a rich marine backdrop, Conrado&rsquos being a suhi was a godsend to his neighborhood. It was believed that his breech birth (suhi) had endowed him with special power to help people suffering from bikig, foreign matter stuck in the throat, usually a fishbone. As 'n suhi, he was amusingly called Dr. Bikig and his street&rsquos most in-demand fellow when such a crisis occurred. Old folk swore by the efficacy of a suhi&rsquos miraculous saliva and gentle, healing strokes to move the offending bone and relieve pain.

My husband Rev. Conrado Medina Gonzaga of Taytay, Rizal and Washington State

My beloved suhi is immune to those unfortunate fishbone-in-the-gullet maladies, but not to the allure of Taytayeño cuisine featuring freshwater fish. Talibubu, a guisado (sauté), is one of Conrado&rsquos all-time favorite dishes. Oral history declares it is named after bubu of bubo, a rattan fishing implement. Its other name is ayungin (silver perch, Leiopotherapon plumbeus), after the dish&rsquos original star as many taal na taga-Taytay (true Taytay native) unanimously declare. Once the common Pinoy trifecta of garlic, onion and tomato is fully cooked, it&rsquos time to add other ingredients like the ayungin, coconut milk, slivers of ginger, green chilies, a little soy sauce and a drop of vinegar. As the sauce turns toasty and oily yet still creamy, naglalangis according to home cooks, the finishing touch is added, alagaw (Premna odorata) leaves.

Unfortunately, the traditional recipe for talibubu has become a victim of vagaries. It is a sad commentary on how environmental neglect and shrewd business practices lead people to scamper like a school of rudely interrupted fish as original ingredients become inaccessible. Alagaw that used to be abundant is being replaced by pechay (Chinese cabbage). Purists insist though that alagaw is singlehandedly responsible for the distinct character of talibubu. They repugnantly proclaim, &ldquoKapag walang alagaw, hindi na talibubu yun.&rdquo (If there is no alagaw, it&rsquos no longer talibubu). Ayungin would likewise become scarce and expensive, forcing Taytayeños to cast their nets wider for a more practical alternative, the tilapia.

My &ldquodiasporic&rdquo talibubu using tilapia fillets, canned coconut milk, and spinach

Die eerste tilapia arrived in the Philippines in May 1950 from Bangkok, Thailand through the Bureau of Fisheries, according to the 1991 edition of the Philippine Students Almanac. A dozen were transported by plane in tin containers but three died on arrival in Manila. The rest were taken to Dagat-Dagatan Pond Experiment Station in Malabon (a town in Rizal) where they were reared in concrete tanks. In three months, the original stock spawned and multiplied. Some were transplanted to Tanay in Rizal, Mangatarem in Pangasinan and other private fishponds.

Research on Taytay&rsquos market scene published in the August 1909 issue of Philippine Journal of Science reports that many freshwater fish, in particular dalag (mudfish) and kanduli (Manila sea catfish), were plenty. Some dried fish like dilis (anchovy) and sapsap (ponyfish) from Manila could be bought. Working-class Taytayeños hung them in their nipa hut kitchens together with strings of garlic, peppers and ears of maize. Tilapia was non-existent. The book Culinary Arts in the Tropics Circa 1922 (Carlos Quirino, ed., Regal Publishing Co., 1978) exhaustively describes Manila&rsquos great assortment of seafood, from local catch to the &ldquowell advertised but tasteless cold storage fish brought in from New Zealand and Seattle,&rdquo the latter evidently for the colonial American population. Still there was no tilapia.

Rev. Gonzaga holding copies of Hallowed Tables, a compilation of recipes and stories from other pastors' wives that I wrote in 2018 (New Day Publishers). It features a number of little-known heirloom dishes from his hometown- Taytay, Rizal

Just a few decades later, however, tilapia would emerge as the go-to source of affordable protein for millions of Filipinos. Today&rsquos generation actually associates talibubu not with ayungin maar tilapia. Who would have thought our tilapia started with just twelve fish? My gunsteling suhi, now a Methodist pastor, would correlate this with The Messiah who with His twelve disciples fed bread and fish to the hungry multitude. Conrado now adores even the spiritual fare that goes beyond his palate, the ichthus in his life.

Life in the Pacific Northwest

Although Conrado lives just a hundred miles away from the iconic Pike Place Fish Market, he still hankers for the talibubu of his youth. Alas, available sangkap (ingredient) dictates how a dish evolves. In our American home, we prepare together a hackneyed, diasporic talibubu using frozen tilapia fillets and canned coconut milk from Walmart. It is a product of Pinoy culinary ingenuity and resourcefulness. If it&rsquos any consolation, Conrado can now relish his talibubu uninterruptedly as the suhi theory is considered a fishmonger&rsquos tale hereabouts. All&rsquos well in our kitchen paradise and there&rsquos nothing fishy about it.

For more information, visit Doreen Gamboa Fernandez Food Writing Award on Facebook.


Trotter Log : Thailand

Travel photographs make a connection with people and place 1) because it in a way transports me to another place and moment but 2) through someone else’s eye.

Brief travel articles have made appearances on the blog before. Say hello to The ‘Trotter Log’. It will be the first of a photo series on my travel adventures. Marking the first with Thailand.

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all of one’s lifetime. – Mark Twain

N and I are blessed with two beautiful boys and that means we have to consciously set aside time for travel. By God’s grace, we were able to last year and wanted to pick a place without a hassle for a visa. And so it was a week-long trip to Thailand with two of our closest friends accompanying us. Divided between picturesque Koh Samui and the vibrant city of Bangkok here is my first log for the year.

Koh Samui

It started on a bad note with us missing our connection flight to Koh Samui (in spite of us rushing through the airport like maniacs) and then getting another flight there. Our flight landed at Samui airport past sunset. It was a small airport with a unique open-air design. We proceeded to baggage claim surrounded by rain sound and a nice cool breeze.

Once the car rental was done we drove around where our hearts took us. The car rental place was owned by a British national. We stopped when the sky was too beautiful to just drive by and at clearings on either side of the road with beautiful views of the ocean. The trees and streets reminded me so much of Kerala, India.

Located by the Lipa Noi beach the ambiance and view at the Five Islands Restaurant Samui was enchanting. The food was delicious and this was our first Thai food experience after getting there. The Thai curries were the highlight and they had some really nice mocktails as well. The best part of being there was having our meal facing the beach.

The night market scene is insane here. We visited the packed roads by Chaweng Beach road. There are the clubs and pubs. Most of the places have live music playing and some of them were so good. In between all that noise and energy, we did find some great restaurants. El Gaucho was one of them.

The moment we walked into the Argentinian restaurant we went “Woah!” The lights made all the difference. The food was amazing and we had the best time here.

The same night we all went for a midnight stroll around our resort. My husband came up with the wonderful (at the time ‘not’) plan of walking all the way to the end of the ocean pier which was by the beach. I thought it was crazy and was paranoid. It was 2 AM and a full moon night. But it turned out to be amazing. The pier was bobbing with the water and we all lied down and looked up at the stars.

We had visited The Cliff Bar & Grill which is located between Chaweng Noi and Lamai and is just minutes away from the Silver beach. The restaurant has a spectacular view. By the restaurant is a stone stairway that leads down to the waters. We sat by the stairs as the waves showered us with bursts of water.

We had mixed feelings leaving Koh Samui. Our flight to Bangkok was in the afternoon and this time we got to see the airport in daylight. It is unlike any airport I have been to before. It has a very relaxed vibe with restaurants and some shops. The design of the airport is in tune with its beautiful natural surroundings. The runway has lovely views on both sides. There was one particular hill with a temple right on top which stood out.

Next stop Bangkok

I had my first Cha yen in Thailand at the airport. This recipe is memorable because I put out my first Youtube video with this particular blend.

The view from our apartment at Lebua at State Tower. I couldn’t get enough of this.

I loved it right from when I got into the cab that took us to our hotel. It was such a busy and lively city. It reminded me both of Dubai and cities in India like Bangalore.

At the top. The Dome, Le Bua. Home of the Hangovertini.

We settled in and headed to the Dome which is a collection of rooftop bars and restaurants atop the Lebua. The Lebua State Tower building is a landmark because of the golden dome that stands approximately 30-meters tall on the rooftop towering over the loud streets of Bangkok.

It was the beginning of December and everything around was already looking like Christmas.

This stunning walkway with the gorgeous view was taken at the Breeze, Lebua.

On our final day there we decided to do some shopping. Destination- Asiatique the riverfront.

Split into four categories Asiatique has a night bazaar and a mall with many dining options as well. The Chareonkrung District has a number of small boutiques and is perfect if you are looking for cute souvenirs, colorful handicrafts, funky jewelry, and clothing.

The Factory District focuses on premium fashion stores and gadgets including an Apple store. The Waterfront District has a range of upscale dining options with the likes of Italian, Thai, Japanese and seafood restaurants. The Town Square district is a space for bars and outdoor events.

From our apartment, the Ferris wheel had caught my eye. The Asiatique Sky Ferris Wheel.


From street stalls to hipster bars, from single plate meals to exquisite sharing menus, Bangkok will thrill your palate. Former Bangkok dweller Amy McNichol finds out where to dine.

Mmm, Thai food! Delicious, right? What could be better than dunking a fistful full of prawn crackers into a polystyrene tub of acidic orange gloop and shovelling them into your trap while they fizz? For mains, it’s a vat of watery, green curry and a brick of tooth-decayingly sweet coconut rice that has been packed in to, and moulded by, its plastic takeaway box. As it flops out onto the plate and smashes like a poorly made sand castle, remember, Thai food was not intended to be like this!

Whether you’re calling up the local takeaway, or you’re actually there, on holiday in Thailand, sticking to what you know is a crying shame – especially if it’s a dumbed down version for ferrangs (Westerners). Taste buds are there to be titillated, right? And Thailand can do that to every last one of ‘em.

Thai cuisine is vivacious and varies widely between provinces. Despite being the poorest area, the rural, north east of the country is famed for its robust flavours in its salads. The south has more wet dishes such as head-spinningly hot, coconut based curries while northern curries are often peanut-based. Few folk visit Thailand without flying through and spending a couple of days in the enchanting and seductive clutches of Bangkok. Luckily for foodie tourists, Bangkok and the central planes are an exhilarating territory as they are the wealthiest and have easy access to a huge array of ingredients. With this in mind, there really is no excuse for being ‘safe’ or boring.

Chef David Thompson, whose London restaurant nahm was the first Thai restaurant to be awarded a Michelin Star, first moved to Thailand, from Sydney, in the eighties. He has used Bangkok as a base ever since. He reckons it’s not difficult for locals or tourists to be experimental. As well as food playing a huge role in the family home, somewhere that is out of bounds for most tourists, high quality meals are available to most, including visitors, in the street.

“Wherever there is a lot of trade and wherever there are people passing by, there will be food stalls,” Thompson says. Seek out clusters of carts manned by a gaggle of locals. For example, a lady might be a som tam (spicy salad) specialist, pounding garlic, chillies, fish sauce, lime and green papaya in her pestle and mortar while the chap next to her might be a chicken noodle soup aficionado, dishing up broth from a steaming pot. Many of these stalls have no seating so the goods really are to be eaten on the hop but often, there are a couple of fold up tables set out under canopies. Diners perch on rickety plastic stools with a bottle of Singha while their feast is prepared in the open air.

“Street food shouldn’t be dismissed. There are some great cooks on the streets,” advises Thompson, who wrote culinary bible Thai Street Food (£25 by Conron Octopus) featuring recipes for his favourite street food dishes. He urges visitors to throw themselves off the well munched tourist path and experience the true flavours of Thailand. And how should we do this? For starters, we need to let go of our anxiety about street stalls being dirty. “Most street stall owners go to the market in the morning, make their dishes and sell them on the same day so everything is fresh,” says Thompson. “Thais are scrupulously clean. A street stall might look a little unprepossessing but often it’s those places that have the best food. If you’re squeamish or pernickety about places, you might miss out on a hell of lot of good eating!” he adds.

Nikki Sethasarn, The W Hotel ‘Insider’ agrees. “Visitors to W Bangkok (www.whotelbangkok.com) always ask me ‘where can I get the best pad Thai?’ But if they won’t go to a street food stall then they simply won’t get the best,” she laughs.

The origin of street food mostly lies in the Chinese community. Up until the 1920s, before the influx of Chinese immigrants, there wasn’t a great deal of it. Most Thais were farmers at this point and going out to eat wasn’t the done thing. However, when the Chinese started heading over to Thailand, many made themselves an honest living selling their dishes. They also brought with them noodles, yellow beans, pork and duck, all of which are now feature regularly in modern Thai cuisine.

Of course, the further away from the English-speaking tourist traps you wander, the harder it is to get what you want if you have something particular in mind. But what’s the worst that could happen? You’re served something you didn’t ask for, you try it, you don’t like it, you’ve spent less than a quid. What’s the best that can happen? Someone lovingly prepares you a dish, they present it to you with the pride that Thais are renowned for when it comes to their cuisine and you discover something freaking awesome that excites your mouth like nothing you’ve ever tasted before. Taking a punt can often turn out great.

“The way to find a good stall is to find one that is busy,” says Thompson, before assuring us, “it is busy for a reason.” Working on this advice, all foodie adventurers need to explore the area around Thong Lor BTS (sky train station) and Im Chan, the café that straddles both sides of a little road near Prom Pong BTS. The latter has a diverse menu in both English and Thai and both are bustling with the hungry bellies of young Thai professionals.

Originally, street food was single plate dishes (aharn jarn dtiaw) such as stir fries, plates of noodles or bowls of soup. It was things that were often eaten alone and or relatively quickly. Sometimes, this is still the case. Traditional Thai cuisine, in contrast, is food that is shared in the family home and usually eaten with rice. Nowadays however, the latter genre of food is common on the streets and in restaurants too. But no matter what, a Thai meal is always an exercise in balance.

An adept Thai chef will always strive for a harmony between their sweet and salty, hot and sour flavours. In fact, their condiment box reflects this as they contain sugar, fish sauce, chilli flakes and vinegar. These are usually used to pimp up a noodle dish.

When a meal consists of a banquet of dishes, balance is still very much the aim of the game. “You have things of varying techniques so you have a curry, a stir fry, a salad, a soup. They should also have diverse tastes so you might have one dish that’s hot, one dish that’s a bit sour, one that’s based on stock, a salad that’s salty and sharp and something that’s creamy and coconutty,” reveals Thompson. Indeed this is what he has accomplished with his sharing menu at nahm (www.comohotels.com/metropolitanbangkok/dining/nahm), Thompson’s restaurant in the blissful The Metropolitan hotel in Bangkok (www.comohotels.com/metropolitanbangkok). nahm has a string of accolades to its name, including being voted the best restaurant in Asia and thirty-second in the world. (And deservedly so, as it turns out).

“The tasting menu at nahm allows choice where a set menu doesn’t. That said, whatever you choose, you’ll get the balance that is so important,” smiles Thompson. And at around £40 per head, what superb value this menu is too. Everything from the amuse bouche (sticky minced pork bundled onto sweet pineapple) right through to the petit fours which included a thick white slug of melt in the mouth coconut cream, nahm is special.

The ambience is bob on too. The lighting is right, the level of music works to sooth and excite and when I head back to interview Mr Thompson, I am distracted by what’s going on behind him. There are four people standing with a measuring tape, ensuring the tables are spaced out, just so. Thompson has struck gold with his balance of style and substance. The Metropolitan hotel is big on relaxation and wellbeing and guests enjoy complimentary daily yoga and tai chi sessions. (Prices from £90 per night). It seems fitting then that many of nahm’s tables look over the peaceful, fairy lit pool.

Diners are presented with four canapés to start including one of salted threadfin perch with ginger, chilli and green mango on a betel leaf. My gosh, for such a small bite, this is one helluva flavour hit. It’s a decent warm up for the almighty banquet that’s about to be laid on too. Guests choose one dish from each section of the menu (sections include salads, soups, dipping dishes, curries and grilled meats) before they reach the sweet finale of dessert.

Highlights include an aromatic curry of Chiang Mai chicken with sweet potatoes and shallots and a clear soup of roast duck with Thai basil and young coconut which Thompson refers to as a “very suave soup” inspired by an old lady who was one of the first, Thai cook book writers.

As a westerner in Bangkok, it’s important to forget your prejudices regarding wines you’d deem suitable to accompany a meal. Where we would perhaps plump for a dry white with light, spicy food, Thais recommend medium as the sweetness compliments the salty element in the meal. nahm serves a range of Thai wines made from grapes grown in Khao Yai, or ‘grand mountain’, and why not? Just go with it.

Around the corner from (and 52 stories higher than) the understated luxury at The Metropolitan hotel and nahm, sits Breeze restaurant at Lebua (www.lebua.com/breeze). The hotel has made waves recently due to scenes in The Hangover Part II being filmed at the Tower Club’s open air Sirocco Sky Bar and super plush Dome restaurant on the sixty third floor. Although a teeny bit dated décor-wise, the vast suites are the height of luxury (pun-intended). Two bedroom suites cost around £250 per night and are super spacious. Sure, this might sound steep for south east Asia but you really do get a lot of bang for your buck here. Aside from impressive chandeliers and thick, fluffy carpets, guests staying in the suites have multiple balconies. Lebua’s views over the city are unrivalled and it’s possible to trace the Chao Phraya river winding itself between the capital’s contradictory markings of decadent skyscrapers and humble tin shack dwellings.

Guests at any of the restaurants at Lebua know when their bellies flip and their ears pop as they hurtle towards the summit, that they are in for something special. The lift pings open at floor 52. Diners are led through the dimly lit Tower Club lounge to a 25 metre neon-lit sky bridge down the centre of Breeze restaurant. For even the most well seasoned traveller, the view from here will not fail to wow. Shuffle your way right to the edge as this view is unbeatable. And it is all yours for the evening while you dine so pull up your chair and drink it in.

Quite in keeping then with the five-star establishment, the presentation at Breeze is also impressive. Although it is a pan Asian restaurant with a Chinese leaning, Malay executive chef Sam Pang, is happy to, and adept at, tailoring the set menu to dishes with a Thai influence if requested.

We kick off with a bite sized trio of silver fish on a spicy carrot salad, a small but mighty wasabi king prawn and a piece of chicken sushi. The tom yum seabass is a superb twist on the Thai staple tom yum which is traditionally served with prawn (goong). The chef splashes in a little condensed milk for richness and the balance of hot and creamy is a sublime combination. This precedes a super tasty peanut based pork curry served with crispy rice. Dessert is a delicate slither of light and refreshing green tea and dark chocolate gateaux.

The set menu at Breeze includes a trio of bite-sized starters, a soup, a third, a main and a dessert is not a cheap dinner at around £90 per person. And that’s before you get started on the magnificent ‘Hangovertini’ cocktails! For those who have spent up on bucket cocktails and ladyboy shows, as long as you have some smart casual threads with you, the open air Sky bar on floor 63 means you can soak up the views while spending a little less.

But rest assured whatever your budget, you can dine like royalty in Thailand. Be experimental, be ballsy and set out to challenge your taste buds whether it be 52 floors up wearing your gladrags, or down at a night market, with a damp brow and sweaty pits.

Whatever your budget, food is intrinsic to Thai culture and something the natives are eager to share with ferrangs. David Thompson is under no illusion about the importance of sustenance to the natives. “The Thais have two main parts to their society: their stomach and their soul and they look after both rather well,” he observes. During your next trip to the Land of Smiles, let them look after yours too.


Kyk die video: Tailandia Sirocco Sky BarLebua