Who’ll have the hare?

Published February 23, 2018 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation


  • Sologne imperial caviar with lobster puree
  • Roasted sea bass with artichoke puree
  • Pear poached in citrus juice
  • A “lemon” of white chocolate with yuzu granita
  • A French hare with tagliatelle
  • Roasted crayfish in lobster bisque

Who’ll have the hare?

tasty December 10, 2017 01:00

By Khetsirin Pholdhampalit
The Sunday Nation

The autumn menu at L’Atelier de Joel Robuchon goes for game, goose and (why not?) escargot

L’ATELIER de Joel Robuchon, upstairs in Bangkok’s MahaNakhon Cube building, has a brand-new Michelin star as well as a new four-course menu for autumn available at both lunch and dinner.

Bangkok is the ninth location for the restaurant chain, which wears the glittering aura of the celebrated French chef whose name is attached to gourmet palaces in Las Vegas, Macao, Tokyo and Hong Kong that share a combined 31 Michelin stars – 32 with the Thai addition. No other chef in the world has that much “star power”.

Conceptually similar to a sushi bar, L’Atelier puts diners face to face in conversation with the cooks. The Bangkok outlet, which opened in late 2014, spreads 36 upholstered high stools around the front of the open kitchen and keeps the lighting dim, the better to relax and enjoy.

The “atelier” in the name – referring a workshop – seems fitting enough, but how many actual workshops have the visual interest of a Japanese sushi bar and the vibrancy of a Spanish tapas bar – and serve great French cuisine besides? It feels informal and convivial. And you can leave the “work” to the chefs.

If stool perches don’t appeal, there’s a broad dining area and even two private chambers – the Crystal Room big enough for four guests and the MahaNakhon Room to fit eight.

Royale of foie gras 

“It’s a friendly restaurant where there’s no need to fear the traditional formality associated with Michelin-star establishments,” says general manager Quentin Arnould. “Here you can share large tasting portions to explore unfamiliar tastes, and you can talk to the chefs and the service team.”

The main man in the kitchen is Olivier Limousin, who’s worked for Joel Robuchon for 12 years. What he sends to our table is a generous series of treats for the nostrils, eyes and tummy.

First there is Royale de Foie Gras afloat in a shot glass layered with port and Parmesan foam, a dramatic Bt3,850 experience that’s on offer until January 10. On the side is a small ball of crisp quinoa topped with quinoa puree.

Next, a fat Burgundy escargot gets cooked fricassee-style with pine nuts and wild mushrooms in persillade sauce (parsley, garlic, herbs, oil and vinegar). It’s accompanied by toast topped with pesto sauce, Iberico ham and another snail.

Completing the starter set is a patty of seared, golden-brown risotto topped with a poached egg and shaved truffle and Parmigiano reggiano cheese.

Wild mushroom and escargot fricasse 

On to the main course, Le Lievre a la Royale – a classic, full-bodied French dish that takes at least three days to make, as well as rare ingredients. The bunny rabbit – a wild hare, of course – is marinated in herbs and spices, stewed and served with a thick red-wine sauce containing some of the rabbit’s own blood.

I found the meat too dark and strong-flavoured and wondered how the Thai palate could ever get used to it.

For dessert there was a pear poached in citrus juice and a chestnut emulsion, alongside tangerine-bergamot sorbet.

Diverging from the autumn menu, the lunch sets include an amuse bouche, choices of starters, cheese and desserts, and a main course for Bt950, Bt1,450 or Bt1,950, depending on your selections and hunger level.

Chef Limousin also laid some Sologne imperial caviar on us, as a starter to the tasting menu, an exquisitely photogenic assembly of lobster puree topped with dots of cauliflower and chlorophyll cream, the caviar in the centre on a bed of crabmeat.

Poached egg, truffle and golden rice with parmigiano reggiano

L’Atelier de Joel Robuchon makes terrific use of seasonal produce from the Royal Projects. For Bt850 you can have roasted crayfish in lobster bisque and a vin-jaune (yellow-wine) emulsion, with summer vegetables like carrots and cucumber.

An a-la-carte main dish well worth trying is roasted sea bass on artichoke puree with cubed foie gras and a chickpea emulsion scented with turmeric. That one costs Bt1,350.

A nice zesty dessert is the white chocolate formed into a lemon shape, sitting on a bed of a refreshing yuzu granita and quinoa. It’s Bt600.



>> L’Atelier de Joel Robuchon Bangkok is on the fifth floor of the MahaNakhon Cube building on Sathorn Road (BTS: Chong Nonsi).

>> It’s open daily from 11.30am to 2pm and from 6.30 to 10pm.

>> Call (02) 001 0698 or visit http://Robuchon-Bangkok.com.


Hong Kong Fisherman gets the duck

Published February 23, 2018 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation


Hong Kong Fisherman gets the duck

tasty December 09, 2017 13:30

By The Nation

Popular Chinese restaurant Hong Kong Fisherman at Impact Muang Thong Thani adds colour to the festive dining scene with five new Hong Kong-style duck dishes that are available until January.

Popular Chinese restaurant Hong Kong Fisherman at Impact Muang Thong Thani adds colour to the festive dining scene with five new Hong Kong-style duck dishes that are available until January.

Tantalising dishes include Double Steamed Duck Soup with Bamboo Pith, Chinese Black Mushrooms & Chinese Herbs, a perfect combination of steamed duck with Chinese herbs bursting with healthy benefits.

Diners can also sample braised Duck with Chestnut, Taro & Black Mushrooms served in a hot casserole and Stir-Fried Roasted Duck pieced with Pickled Sichuan & Bell Peppers, chilled Smoked Duck Breast with Jellyfish served in unique ‘Shanghai sauce’ and Deep Fried Spring Roll is stuffed with smoked duck breast and Cantaloupe.

Hong Kong Fisherman is in the Lobby of Hall 8, Impact Exhibition Center, IMPACT Muang Thong Thani. Find out more at (02) 833 5434-5 or visit http://www.hkfisherman.com.

“Elemental”, our dear Michelin

Published February 23, 2018 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation


“Elemental”, our dear Michelin

tasty December 09, 2017 13:20

By The Nation

2,230 Viewed

There’s plenty of cause for celebration over at the Okura Prestige Bangkok’s Elements restaurant following the announcement that it has earned one star from the inaugural edition of the Michelin Guide Bangkok.

Under the stewardship of executive chef Antony Scholtmeyer, Elements has developed a reputation for its finely prepared gourmet French cuisine with seasonal Japanese influences. Offering a wide selection of a la carte dishes, it takes full advantage of the freshest available produce from Thailand and carefully selected international markets.

“Receiving a Michelin star is a great honour for Chef Antony and his team. It is the culmination of a fantastic 12 months for Elements, which began with the restaurant placing in the top 5 of the country’s 10 best eateries in Thailand Tatler’s Best Restaurant Guide 2017. Indeed, Elements is no stranger to the Michelin organisation and is a popular venue for chefs of international renown,” said Edward E. Snoeks, general manager of The Okura Prestige Bangkok.

“Over the past four years the restaurant has welcomed leading Michelin-starred chefs from some of Europe’s top restaurants. It is fantastic that we now have a star of our own! To be part of the first Michelin Guide Bangkok is an affirmation of the skill and commitment of Chef Antony and his team in delivering dishes of a consistently high quality.”

As one of 17 Bangkok restaurants to receive a Michelin star, Elements represents new generation lifestyle dining where east meets west with classic ease. Its open kitchen provides outstanding cuisine in a relaxed and informal atmosphere, giving diners an up close and personal glimpse culinary theatre.

“Earning a Michelin star is a wonderful accolade for Elements and a testament to the hard work of our culinary team and front-of-house staff,” Scholtmeyer added, “We take pride in what we do and pleasure in satisfying our guests with an innovative dining experience. To receive a Michelin star makes the process of creating good food all the more rewarding.”

Meals for the month

Published February 23, 2018 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation


Meals for the month

tasty December 09, 2017 09:15


Kantary Hotels in Kabinburi and Ayutthaya are offering something special to diners until the end of the year.

In Kabinburi, California Steak Restaurant presents a Mixed Grill with BBQ Sauce for which beef tenderloin, pork sirloin, chicken breast are marinated with fresh herbs and seasoning then grilled on a low heat. The meats are served with h a spicy American-style BBQ sauce. It’s priced at Bt350-plus.

Also on the menu is Grilled Duck Breast with Blue Cheese Sauce for Bt350-plus.

Book your table at http://www.kantarycollection.com.

In Ayutthaya, the steak restaurant offers Fettuccine Squid Ink with Mantecate Sauce prepared in true Italian style and served with a side dish of healthy vegetables for Bt180-plus.

Call (035) 337 177 to reserve a seat.

The very best of Italian

Published February 23, 2018 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation


The very best of Italian

tasty December 08, 2017 15:20


La Tavola & Wine Bar adds colour to the festive season with a new selection of Italian delicacies paired with terrific wines.


Executive sous chef Salvatore Catania, formerly of the Kempinski Hotel Ajman, United Arab Emirates, brings artistic flair to his signature menus with such appetisers as Octopus salad and Salmon tartar, a tantalising fusion between raw salmon, pomelo and orange sauce.


The pizzas – thin, crispy, baked in a stone oven – and served piping hot are something to look forward to, especially popular selections such as Pizza arotolata, featuring anchovies, parmesan cheese and rocket leaves, and cheesy Burrata margarita.

Main dishes include Tagliatelle al tartufo, Catania’s s homemade pasta prepared in a parmesan wheel and melt-in-the-mouth slow braised pork cheeks in Barolo with pumpkin gnocchi.


To cap off the meal, Affogato moderno (espresso shot with Nutella rice bun and amaretto gelato), Bignole alla nocciola (beignets with hazelnut), and Torta della noona (pear tart) are highly recommended.

Book a table at (02) 125 5020.


Street food and fine cuisine awarded

Published February 23, 2018 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation


Street food and fine cuisine awarded

tasty December 07, 2017 01:00


6,325 Viewed

THE DEBUT edition of Michelin Guide Bangkok has awarded one star to the famous street food eatery Jay Fai, which serves up high-quality seafood dishes, while three luxury establishments – Gaggan, Le Normandie and Mezzaluna – have earned two stars. No restaurant has achieved the coveted highest three-star rating.

The inaugural edition awarded 14 restaurants one star, highlighting the quality of local cuisine, as seven of them – Bo.lan, Nahm, Saneh Jaan, Chim by Siam Wisdom, Sra Bua by Kiin Kiin, Paste and Jay Fai – offer Thai food. The other one-starred restaurants are Japanese eatery Ginza Sushi ichi, three French establishments – L’Atelier de Joel Robuchon, J’Aime by Jean-Michel Lorrain, Savelberg – as well as Suhring, Elements and Upstairs at Mikkeller.

Jay Fai, located in the Samranrat area, is a street-food eatery that can accommodate about 50 people. Despite its humble ambience, Jay Fai is known for premium local seafood dishes, such as crabmeat omelette priced from Bt800 to Bt2,000, and abalone noodle in gravy, which is priced up to Bt10,000.

“I still cook with a charcoal oven and carefully select only the best local ingredients,” says 72-year-old owner, Supinya Junsuta, known as Jay Fai. “Although my eatery always welcomes high-profile figures and international chefs, I didn’t expect to get a Michelin star. It’s beyond my expectations to get one star and it’s my greatest honour.”

During the past eight months, Michelin’s full-time food inspectors have made anonymous visits to restaurants to gauge their food. Restaurants are rated on such criteria as the quality of ingredients, consistency, cooking technique and flavour, the chef’s personality and value for money.

“The first edition of the Michelin Guide dedicated to Bangkok highlights the richness of the city’s diversity of gastronomy,” said Michael Ellis, international director of Michelin Guides during yesterday’s official announcement at the Grand Hyatt Erawan Bangkok.

“Thai food is recognised around the world. Everyone knows tom yum, pad thai and satay. The intense seasoning is unique to Thai cuisine, as it mixes all tastes to the palate. Thailand also has incredible street food that should be included in the selection. The first-ever Michelin Guide Bangkok will shine a spotlight on Thai foods and their dynamic culinary evolution.”

The Michelin Guide Bangkok makes Thailand the second country in Southeast Asia after Singapore and the sixth in Asia to have its own culinary reference. Recognised as the bible of culinary excellence, the red guide was first published in France more than a century ago to promote automobile travel and now covers 28 countries.

This year’s selection also features 35 restaurants that have been awarded a “Bib Gourmand” – a distinction that is as popular with chefs as it is with gourmets. It recognises favourite establishments selected by the Michelin inspectors for their good value for money, as they serve a quality menu for a maximum of Bt1,000.

On the ground, the inspectors unearthed all kinds of delights: from street-food places such as Baan Yai Phad Thai, one of the best place for pad thai, and Guay Tiew Kua Gai Suanmali, a long-standing stir-fried chicken noodle shop, to more traditional restaurants offering local and delicious Thai cuisine.

For example, Jay Oh, which serves local-style seafood and dishes in a very rustic, casual ambience and where long queues are seen every night, obtained a Bib Gourmand. Also recognised was Baannai, located in a beautiful Thai-style wooden house with a well-decorated garden serving traditional and delicate Thai food, and Soul Food Mahanakorn, which focuses on a modern cuisine.

The Michelin Guide is available in both print and digital versions. It can be found online at http://www.guide.michelin.com in English and Thai.

Christmas with a crunch

Published February 23, 2018 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation


Christmas with a crunch

tasty December 05, 2017 16:10

By The Nation

2,155 Viewed

Add a joyous crunch to the year-end holidays with a limited edition Nutcracker Trio tin from Garrett Popcorn Shops. Available from today, the trio of stackable tins are filled with Cocoa CaramelCrisp and feature three whimsical characters inspired by the holiday season – a snowman, a red fox and a gallant nutcracker soldier against a snowy backdrop.

 The stackable Nutcracker Trio Tins can be turned and twisted around to form different combinations, which is sure to capture the imagination of those lucky enough to receive them.

Decked out in eye-catching red and green stripes with strands of sparkles, the one-gallon classic and quart petite sized Holiday Tins from Garrett come with beribboned lids alongside the Signature Snowflake Tin. Filled with a choice of Cocoa CaramelCrisp or signature flavour popcorn, these collectible Holiday Tins make great statement gifts for family, friends and business associates, to spread festive cheer.

Rich and chocolatey, limited time recipe Cocoa CaramelCrisp will add some decadent sweetness to the year-end festivities. Using only the best-quality natural ingredients and no preservatives, Cocoa CaramelCrisp is handcrafted daily in small batches.

The limited edition Nutcracker Tin is priced at Bt720 (Bt790 at Don Mueang International Airport branch) and will be available until December 31 or while stocks last. Cocoa CaramelCrisp is priced from Bt150 for a small bag. (Bt165 at Don Mueang International Airport)

Garrett Popcorn has shops at Siam Paragon, Central Plaza Lat Phrao and Don Mueang International Airport.

For more information, visit http://www.GarrettPopcorn.com/thailand.

Festive fun with all the familyFestive fun with all the family

Published February 23, 2018 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation


Festive fun with all the family

tasty December 04, 2017 16:09

By The Nation

2,486 Viewed

Celebrate Christmas at the new Amari Watergate Bangkok and feast on traditional fare at the newly renovated Amaya Food Gallery, which offers diners delights from eight different live cooking stations in a fun street market setting

Diners can delight in a selection of Asian and Italian favourites along with premium seafood on ice and on the grill, including half a Maine lobster per person prepared to the diner’s liking and traditional Christmas comfort classics such as roast turkey with turkey stuffing, roast honey glazed ham, roast Wagyu beef, Christmas stollen, a gingerbread house and much more.

Diners can feast on Christmas Eve brunch at Amaya from noon to 3pm. The price is Bt1,800 per person (food only).

For Christmas Eve dinner at Amaya, diners can enjoy a buffet of international delights featuring a variety of cuisine, from Japanese, Italian, Chinese, Indian and Thai to Western. Highlights include roast turkey, honey glazed ham and lamb chops as well as seafood on ice and much more for Bt2,500.

Diners who did not get a chance to feast with family on Christmas Eve can enjoy a Christmas lunch buffet. The Christmas Day lunch features a range of premium seafood, including Alaskan crab, rock lobsters, tiger prawns, oysters and mussels along with a variety of cuisines ranging from Thai, Indian and Italian to traditional Christmas highlights such as roast turkey from Europe, honey glazed bone ham, lamb chops and much more.

Christmas lunch is priced at Bt1,500 per person (food only) and is available from noon to 2.30pm.

For more information and reservations, call (02) 653 9000.

Jomtien beach gets a new Vibe

Published February 23, 2018 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation


Jomtien beach gets a new Vibe

tasty December 03, 2017 14:15

By The Nation

2,950 Viewed

X2 Vibe Pattaya Seaphere showcases the best chill-out spots and hip dining destinations in Jomtien and Pattaya in the brand-new “X2 Vibe-rations Na Jomtien Micro Guide”.

Armed with this essential micro-guide, guests will be able to head out and explore Na Jomtien – an exciting and emerging coastal community that is attracting an increasing number of young Thai and international travellers seeking new experiences.

These include scenic cycling routes through the local countryside, kite-surfing, sailing, snorkelling and scuba diving.

“A short drive away from the busy streets of Pattaya, Na Jomtien is a delightful destination where the warm, turquoise waters of the Gulf of Thailand lap gently against pristine beaches,” the hotel’s general manager Somchai Suwannagate said.

“But X2 Vibe Pattaya Seaphere offers far more than just sun, sea and sand. Curious visitors can discover many interesting and healthy activities here too. Our new X2 ‘Vibe-rations Na Jomtien Micro Guide’ will allow guests to explore the local area and discover a selection of superb restaurants, including many specialising in fresh seafood, plus an array of sports and lifestyle attractions,” Somchai added.

The guide lists such cool bars and eateries as the hotel’s own 4K Cafe – an all-day dining fusion cuisine overlooking the infinity pool on the eighth floor — Rimpa Lapin Scenic Bar & Restaurant, a Thai fusion restaurant with spectacular views across the Gulf; the elegant Glass House Beachfront Restaurant & Bar; and the ultra-chilled-out View Mare Beachfront Bar & Restaurant. The guide also highlights a series of traditional seafood outlets where the catch of the day is freshly grilled.

Away from the beach, Silverlake is a stunning Tuscan-style vineyard, winery and restaurant where guests can sample locally produced wine and exquisite cuisine.

The guide also focuses on the many healthy activities offered in the area. Exhilarating kite-surfing is available at Club Loong Chat, View Mare and Blue Lagoon Pattaya, while yachting and sailing can be enjoyed at Ocean Marina Yacht Club, Bang Saray Beach. Guests wanting to discover life beneath the waves can take a snorkeling or scuba diving trip to idyllic local beaches or to islands Koh Sak, Koh Larn, Koh Phai and Koh Samae San.

Meanwhile, local cycling routes allow curious guests to pedal out into the beautiful, undulating countryside, past such attractions as Wat Yanasangvararam, Khao Chi Chan Buddha, Silverlake Vineyard, and the Royal Siri Charoenwat Forest Plantation Project. Discover the new hotel exclusive rates starting from Bt2,579-plus.

For more information, visit http://x2vibe.com/residences/pattaya-seaphere/

A most natural experience

Published February 23, 2018 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation


  • Spaghetti with Mediterranean Red Prawns Cappers Origano
  • With plenty of references to Milan in the decor, Galleria Milano is a pleasant place to kick back.
  • Black winter truffle from France can be sliced as a topping for any dish during the festive season

A most natural experience

tasty December 03, 2017 01:00

By Kupluthai Pungkanon
The Sunday Nation

3,303 Viewed

New fine-dining Italian eatery Galleria Milano offers some of the healthiest dishes around

MODELLED LOOSELY after Milan’s oldest and cherished shopping arcade Galleria Vittorio Emanuele II, new Italian restaurant Galleria Milano impresses from the moment you open the door. Those favourable first impressions become even stronger on the first mouthful of food, as the palate savours the natural flavour of organic vegetables and other healthy ingredients finely cooked by one-Michelin star chef Roland Schuller.

With plenty of references to Milan in the decor, Galleria Milano is a pleasant place to kick back.

Located at Mille Malle Building in Soi Sukhumvit 20 in the space formerly occupied by Let Them Eat Cake, the refined ambience evokes a more gracious time. The restaurant’s founder, Antonio Marelli of La Villa Thonglor fame, wanted to propose fine Italian cuisine in an atmosphere reminiscent of a Milanese living room, and this he has achieved in spades thanks to arched window frames, a beautiful ceiling, and a wall taken up by a monitor disguised as a window projecting a view of Giuseppe Mengoni’s historical landmark.

Chef Roland Schuller

Schuller, who earned a Michelin star for Rome’s Ristorante All’Oro, was formerly based in Hong Kong but moved to Thailand to set up an organic farm in Hua Hin.

“It is the responsibility of chef and restaurant to offer high quality meals with healthy ingredients. I am a firm believer in the health properties of  vegetables and I avoid ‘toxic’ ingredients like sugar and processed products. I prefer to use only organic ingredients,” he says.

The dishes are cooked in accordance with what’s in season using Mediterranean techniques and recipes to ensure the healthiest nourishment.

Grilled Caesar Salad

Schuller’s tasting menu starts with Grilled Caesar Salad (Bt420), for which he lightly grills the organic vegetables before dressing them with anchovies, crispy bacon and Parmesan cheese. Spaghetti with Mediterranean Red Prawns Capers Oregano (Bt850) follows, with the pasta mixed with fresh tomato sauce to which the juices of a lemon and orange are added. It’s served with baked red prawn imported from Spain.

Spring Chicken Cacciatore

Falkland Seabass with potato Guanciale (Bt900) showcases the fine flavours of this cold-water fish, which is cooked with tomato and miso sauce, while Spring Chicken Cacciatore (Bt880) is made with French spring chicken roasted with rosemary, and served with olives and baby potato.

Steam seabass with red quinoa

Other worthy menu choices include Steamed Seabass with Red Quinoa (Bt900) served in Chinese style dim sum and, for the meat lovers, Beef Tartar with Garlic (Bt900) and Wagyu Rib-Eye Grilled with Grilled Vegetables (priced according to weight). Also popular is the Tortellini Veal Shank with Kale Emulsion.

Schuller has appreciated home-made cooking for as long as he can remember. “When I had the opportunity to take culinary course at the age of 15, I discovered the broad diversity of ingredients and cooking techniques that varied from location to location. This inspired me to travel and learn about different gastronomic cultures. For me, the key factor is to present and highlight the taste of the main ingredient through the cooking process in such a way that it will not affect the natural nutrients in the food.”

Tiramisu Meringue

For dessert he presents Tiramisu Meringue (Bt220), a delicate delight that blends the tastes of meringue with the rich flavour of tiramisu.

“My food has a different taste because I use organic vegetables, simple cooking methods and very little sauce. The food is very light. People don’t like heavy food anymore. Simple ingredients can also make the food very special. Take the black winter truffle. It is now in season in Europe and I have brought it here for the festive season. It can be sliced and served on top of every dish.” he says.


Galleria Milano is in Mille Malle on Soi Sukhumvit 20. Its open daily from 11.30 to 2 and again from 6 to 11.

Book a table at (02) 663 4988 or visit http://www.GalleriaMilanoRestaurant.com.

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