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The sweetest thing

Published April 21, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30367982

  • Look Choop
  • Chicken Satay
  • Fried Salted Chilli Blue Crab
  • Spaghetti Carbonara
  • ACV Pony Punch on Ice
  • Iced Macadamia Butter Thai Tea and Black Coff Caramel

The sweetest thing

tasty April 20, 2019 01:00

By Pattarawadee Saengmanee
The Nation Weekend

At Club No Sugar, you can indulge in hearty main courses and sumptuous sweets while sticking to a no-carbohydrate and sugar-free diet

BILLING ITSELF as a one-stop dining and shopping venue for health-conscious people, Club No Sugar recently moved to new premises on Rama III Road large enough to combine the dining space, cafe and supermarket under one roof.

The brainchild of Pirat Reungronghiranya and his family, it opened last year on Rama II Road and with the move has expanded its culinary creations from Thai fusion dishes to ketogenic delights, otherwise known as the “keto” or very low-calorie diet.

Surrounded by tropical trees and plants, this 200-seat restaurant has a rustic feel with black metal and orange bricks contrasting with a mosaic floor and wooden furniture. A shady garden with a large fishpond stand in the middle of the property and serves as an outdoor dining space for those who prefer an al fresco ambience.

The Reungronghiranya family has teamed up with five chefs, all of them graduates of Le Cordon Bleu Dusit Culinary School, to create a wide selection of healthy keto dishes, pastries and drinks, ideal for those trying to lose weight or suffering from diabetes.

“I love eating and people around me have diabetes. That inspired me to learn about the ketogenic diet, which is now gaining in popularity in Thailand. I started by joining the Thai Keto Friend group on Facebook and found that keto dishes really helped me to lose weight,” says deputy managing director Pirat.

“The keto plan is made up of a daily diet of five-per-cent carbohydrate, 20-per-cent protein and 75-per-cent fat to reduce blood sugar (glucose) that stimulates insulin production. This helps the liver produce ketones from fat and use it as a fuel source for the body. It is a viable diet for anyone who is overweight. We get our healthy fats from salmon, olive oil, avocado and hard-shelled nuts.”

As the restaurant’s name suggests, the Club bans monosodium glutamate and sugar, instead using stevia, arhat fruit, erythritol and inulin. Lard oil and MCT oil extracted from coconut oil are used to cook all dishes.

Grilled Salmon Belly Salad

Rich in omega 3, the best-selling dishes are Grilled Belly Salmon Salad (Bt180) soaked in olive oil and a light Caesar dressing and creamy Spaghetti Carbonara (Bt220) featuring chewy konjac noodles, parmesan cheese and whipping cream instead of milk.

Other firm favourites are Spicy Red Curry with Roasted Duck (Bt180) and Fried Salted Chilli Blue Crab

(Bt350) in home-made garlic sauce that are best paired with tasty mashed cauliflower (Bt50) as a replacement for steamed rice. There’s also an option of low-sugar Kor Khor 43 rice for those not quite ready to give up on the national grain.

Perfect for sharing, aromatic Chicken Satay (Bt250) is marinated with spices, coconut milk and yellow curry paste and the Fried Cauliflower Rice with Prawns (Bt160) speaks for itself. Meat eaters will enjoy Premium Beef Striploin Steak (Bt500) in gravy. Using grass-fed, 45-day diet beef, it’s served with minced cauliflower and topped with baked mozzarella cheese.

“Many people think healthy food is always tasteless and not delicious. But for keto recipes, we just change some ingredients and ensure diners still enjoy the full flavours,” Pirat says.

“We also plan to offer a delivery service, frozen food and a healthy course in keto food.”

Red Curry with Roasted Duck and Mashed Cauliflower

For dessert, look no further than the cafe corner and its healthy Thai and Western sweet offerings. Don’t miss the Original and Cranberry scones (Bt75 each), which are made fresh every day and served with raspberry jam.

“We create new recipes for keto sweets using erythritol and gluten-free almond and coconut flour as well as whipping cream instead of dough and milk. Eggs, whipping cream, natural butter, coco powder and gelatin remain the main ingredients. We just adapt some techniques to ensure smooth textures and the original flavour,” pastry chef Jittima Sroikam says.

A soft Chocolate Muffin (Bt75) and Keto Bun (Bt60) come with caramel arhat fruit sauce and the Munchkin Cake (Bt40) offers a choice of coconut almond, coconut chocolate and coconut pandanus leaf flavours.

Other tasty treats are the Smooth Blueberry Cheesecake made with cream cheese and the Lemon Cupcake confected with almond flour and lemon cream and topped with fresh blueberries. Both are priced at Bt155. There’s also Raspberry Crepe Cake (Bt195), a blend of almond and coconut flour, egg and cream. The recommended Thai delight is avocado-like Look Choop (Bt195 for seven pieces) made with almond flour.

Blueberry Cheesecake, Raspberry Crepe Cake and Lemon Cupcake

Beverages include Iced Macadamia Butter Thai Tea (Bt180) and Black Coff Caramel (Bt180) extracted from Bolaven Arabica beans from Laos and fused with whipping cream and caramel malt fruit. Those wanting to avoid caffeine can enjoy ACV Pony Punch on Ice (Bt150), a mixture of apple cider, vinegar and passion fruit-infused kombucha.

The supermarket sells all kinds of ingredients for preparing keto food and pastries and the restaurant hosts a free monthly workshop on the keto diet.

 

CRAZY FOR KETO

>> Club No Sugar is on Rama III Road Soi 39 and open daily from 11am to 10pm.

>> Find out more or make a reservation at (063) 146 8224 or visit the Club No Sugar page on Facebook.

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A month of celebration

Published April 18, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30367819

A month of celebration

tasty April 17, 2019 01:00

By The Nation

The St Regis Bangkok has plenty to celebrate this month and the fun begins this Sunday with Easter Sunday Brunch being served from 12.30 to 3.30pm at Viu restaurant and Decanter on the 12th floor.

The hotel’s brunch experience will also feature a fun programme of kids activities hosted at Decanter, including balloon twisting, Easter pinata, and face- and hand-painting. A magician will be on hand to entertain both the young at the young-at-heart.

Children can also try their hands at making a traditional hot cross bun, a culinary symbol of Easter weekend. After the dough is formed, chefs will bake the bun, after which kids can pipe a cross onto their own roll and enjoy their personal creations.

The sumptuous buffet spread in Viu features a succulent seafood selection and other highlights including slow-roasted prime rib, carved premium meats, Lobster Eggs Benedict and Lobster Thermidor, culminating with a chocaholic’s dessert buffet complete with a decadent chocolate fountain.

Easter culinary traditions are honoured with a selection of festive classics including Lobster eggs benedict with truffle hollandaise, Sturgeon omelette with white wine and caviar sauce, Lamb with asparagus and semi dried tomato frittata with chilli pepper relish, Grilled Australian lamb cutlets with skordalia and caramelised oxtail, Wagyu beef tenderloin with oregano and green olive tapenade.

Each table will be presented with a mystery egg surprise, with one lucky diner going home with a voucher for a complimentary night stay at the hotel. Prices start at Bt2,850 for food only plus Bt1,299 for a continuous flow of alcoholic beverages.

Coming up the following Sunday (April 28) is the “Big Birthday Brunch” in celebration of the hotel’s eighth anniversary. Diners are invited to explore signature food and beverages, and roam around Viu, The St. Regis Bar, Drawing Room and Decanter. Live music will add a sense of occasion. Guests will be given a wristband and the freedom to explore all the venues.

The hearty brunch at Viu will also showcase the authentic Italian fare of Jojo with an antipasti buffet with imported Italian cold cuts and cheese, a selection of fresh crudo and carpaccio, freshly baked pizzas and home-made pastas. A visit to Decanter is a must for all where an exquisite spread of desserts, puddings and cheeses await. The show stopper Italian desserts from Jojo include signature tiramisu, Campari jellies, home-made gelato and limoncello sorbets, a delicious presentation of Thai sweets, imported cheeses, and all to be finished off with dessert wines and whisky.

For classic New York-inspired bites and Thai favourites reinterpreted for the modern era, The St. Regis Bar presents the “Old New York – Modern Bangkok” afternoon tea buffet featuring specially designed tea stands from celebrated fashion designer Tawn C and a live jazz performance.

Using his signature “modern take on classic silhouette”, Tawn C has designed special obelisk-shaped tea stands which reference the iconic Manhattan skyline and the modern city views from The St Regis Bangkok. He has also created a signature look – similarly inspired – which will be worn by the hotel’s associates during afternoon tea. The new menu, created by chef Christopher Miller with input from Tawn C, reflects the best of both worlds.

To start, guests are served caviar, chive and sour cream cornets accompanied by sparkling tomato essence poured from a Champagne bottle, a nod to Old New York’s blini and caviar indulgences and the city’s Prohibition-era speakeasies.

Other New York-inspired bites include oysters Rockefeller; pastrami and mustard on rye; and smoked salmon and cream cheese bagels, as well as the legendary St Regis New York cheesecake.

The classic cheesecake is also given a Thai twist with bitter orange and gooseberries used to create a som saa cheesecake. The classic scone is reborn as a coconut and raisin scone served with jams and creams.

“An afternoon tea experience is very much in line with my personal design style of blending the classic with the contemporary. For this project, I also drew inspiration from Caroline Astor’s passion for afternoon tea,” said Tawn Chatchavalvong.

The decadent delights are served with complimentary TWG tea or coffee until 31 May at The St. Regis Bar and The Drawing Room.

Prices starts at Bt2,950 for the Big Birthday Brunch and Bt1,900 for two for the afternoon tea.

For reservations and further information, call (02) 207 7777.

Seafood buffet dinner with 3 for the price of 2 promotion

Published April 15, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30367644

Seafood buffet dinner with 3 for the price of 2 promotion

tasty April 13, 2019 09:41

By The Nation

2,049 Viewed

Skyline Restaurant at Avani+ Riverside Bangkok Hotel is having a special promotion, allowing patrons to indulge in premium seafood cuisines for the friendliest price of “3 for the price of 2” promotion fort its Seafood Buffet.

All dishes and meals are carefully selected and imported from various parts of the world, the hotel said in its press statement.

An unlimited international and Thai dishes are also available with great highlight such as grilled premium seafood and roast beef carvery, to be grilled and cooked on the spot.

Fresh and crisping cold Seafood on ice includes blue crab, slipper lobster, river lobster, fishes, 4 kinds of oysters from various international waters, sushi, fresh sashimi and other various cuisines delicacy, delicately craft and cook.

After the feast, patrons can also enjoy dessert menu including numerous cakes, ice-creams and seasonal fruits while enjoying the stunning landscape of the Chao Phraya River embracing the city of Bangkok with its spectacular beauty.

The special Seafood Buffet “3 for the price of 2” 6pm to 10:30pm throughout the month of April 2019. The regular price is at Bt1,589 but the promotion price the price for each person would be Bt1,060 nett (VAT and services charge included).

Skyline Restaurant is located on 11th Floor, nearest to the main Lobby at AVANI+ Riverside Bangkok Hotel. For more information and reservation, please call 02 431 9100, or email. skyline.vriv@avanihotels.com.

Marriott Bangkok lines up great Easter brunch

Published April 15, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30367389

Marriott Bangkok lines up great Easter brunch

tasty April 09, 2019 11:30

By The Nation

4,352 Viewed

The JW Marriott Bangkok’s JW Cafe is doing an Easter Sunday Brunch on April 21 with cold dishes and fresh seafood on ice.

There’ll be classic smoked salmon and redcurry smoked salmon along with premium cold cuts and international cheeses.

Top up on Caesar salad and pasta, indulge in panseared foie gras, and help yourself at the carving counter to Easter ham, roast beef and lamb and baked whole Atlantic salmon.

In the buffet line will be Japanese sashimi and sushi and Chinese dishes like roast duck.

And for desserts, sweets from BBCO will include Easter chocolates in different shapes and hotcross buns by executive pastry chef Chotipat Laisuwan, last year’s “Iron Chef” champion.

Easter Sunday brunch costs Bt2,400plus and starts at noon.

Reserve a table at (02) 656 7700 or http://JWMarriottBangkok.com/newsandpromotions2.

A true taste of Japan

Published April 9, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30367227

  • Zuwei Kani

A true taste of Japan

tasty April 06, 2019 01:00

By Kupluthai Pungkanon
The Nation Weekend

2,334 Viewed

Open less than a year, Hinoki already has a reputation for offering some of the freshest fish in town

TUCKED AWAY in Naknivas Road Soi 45, premium Japanese restaurant Hinoki welcomes diners as if they were all close friends gathering at home for a meal. The menu is more varied than in a private home, though, featuring such dishes as sashimi and sushi sets, hamachi usuzukuri, unaki don, shirauo tempura and spicy sashimi salad, all served in very generous portions and at prices that won’t break the bank.

Opened last year, Hinoki is the brainchild of young entrepreneur, Pisith Ua-tarnpisith and chef Rungarun Linkaew. Both have a passion for Japanese food and a wealth of experience in importing raw ingredients for many of Thailand’s Japanese restaurant chains, an advantage that makes Hinoki stand out from its peers.

 Chef Rungarun Linkaew and Pisith Uatarnpisith

“I used to deal with many suppliers in Japan and that allows me to manage and control the costs of bringing in our raw ingredients. This is reflected in our prices and the size of our offerings. To me, the most important thing about Japanese food is the level of freshness. We believe in admitting that we have run out of a certain fish rather than serving one that it is not as fresh as it should be. That’s why Hinoki operates on a first-come first served basis.” Pisith explains.

Unagi Don

He became enamoured with Japanese food as a young child when his mother ordered Unagi don – grilled eel on rice – for him. It cost about Bt500 at a time when gold was selling for Bt4,000 per ounce. “I now realise that the ridiculously high price had much to do with the cost of leftover food that most Japanese restaurants had to throw away when the fish passed its freshest point. At Hanoki, we emphasise freshness and hygiene. The kitchen is very well organised, the sashimi cabinet is washed every day, the chopping wood is cleaned with hot water, and the knives sharpened every morning. I admire the Japanese ways and they have also changed how I look at things,” he says.

Hinoki is decorated in a cosy and homely Japanese style with genuine pine trees – the name means auspicious pine – and furnished with oak tables and chairs. Its logo bears infinite graphic lines and fish to represent abundance. There is also a Zen-style garden with a small pond and carp where young children can play while their parents enjoy the food.

Take Sashimi Set

Chef Rungarun recommends us to try the Take Sashimi Set (Bt698), which features various types of fresh fish such as maguro (tuna), salmon, hamachi (yellowtail), octopus, prawn, and hotate (seashell). The thinly sliced Hamachi Usuzukuri (Bt488) is particularly fresh and sweet.

Sushi sets are deliciously well balanced. We try the Aburi Sushi Set (Bt498) and happily nibble on Hamachi, Hotate, Salmon, Foiegras, Engawa (fin of flatfish), Anago (salt-water eel), Unagi (fresh water eel), and Ebi (shrimp) sushi.

Hamachi Usuzukuri

Pisith says the salmon eggs have been fermented in Sake (Japanese rice alcohol) or shoyu (soy sauce) for a sweet and aromatic flavour. The foie gras sushi is imported from France while the eel comes from a farm in Japan, which Pisith has personally visited. His Unagi Don (Bt268) melts in the mouth and come with dried Hoba leaf.

Shirauo Tempura

One of the best-selling dishes is tempura, with the Shirauo (Bt168) and Mixed Prawn (Bt198) versions favourites with both adults and kids. A recently added item is Hotate Tempura (Bt328), where the shirauo or icefish is stretched then deep-fried. All are served with two different sauces, typical tempura sauce and Rungarun’s creative mix of matcha powder and lime.

Spicy Sashimi Salad

The Thai palate gets its kicks with Spicy Sashimi Salad (Bt238) served with Thai-style sweet, sour, and spicy dressing that’s not as strong as the original seafood sauce.

Meltique Beef Steak (Bt498) is cooked with high quality wagyu and served on a hot plate. Choices of traditional Sake are also available.

Meltique Beef Steak

After placing their orders, diners are served three appetisers including a free bowl of Miso soup and a plate of sweet Japanese melon is given to everyone after dinner in lieu of dessert.

SENSATIONAL SASHIMI

Hinoki Restaurant is at 355,Naknivas Soi 45 Road, Lat Phrao District.

It’s open Monday to Friday from 11.30am to 2pm and from 5-10.30pm, while on weekend and national holiday, meals are served from 11.30am to 10.30pm.

Book a table at (02) 297 0251 or follow it on Facebook/Hinoki.sushi and Line @hinoki.sushi.

Haoma continues to climb

Published April 4, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30366979

Haoma continues to climb

tasty April 02, 2019 12:30

By The Nation

Following up its recent success of being selected as one of BK Magazine’s elite 30 Top Tables Champions, Haoma has been ranked #13 in the Official Selection, continuing the restaurant’s dramatic rise on the local culinary scene.

Located on a serene patch off Sukhumvit 31 in Bangkok, Haoma – a two-storey house with a backyard garden lush with edible greens – is named for a divine plant from Persian mythology. This is indeed a green destination, where the zero-waste principle is pursued and all the ingredients have been raised free of pesticides and antibiotics. In addition to the beautiful backyard, the owners also have a four-rai farm in Chiang Mai.

Fruit and vegetables are served about 48 hours after harvest in the belief that that’s primetime for their component nutrients. They come from small, local producers whose methods are certified as environmentally and ethically responsible.

Here, diners are taken on a unique culinary journey in harmony with the seasons and rhythms of the earth, using the freshest local ingredients, ingenuously reimagined. The menu combines produce sourced mostly from the hanging onsite garden, and high-quality sustainable meats, created with techniques and flavours inspired by Indian roots of the restaurant’s co-founder/chef Deepanker Khosla, aka DK.

“We are extremely honoured to have been ranked at #13 on one of Bangkok’s most referred to lists by local foodies, the Top Tables by BK Magazine,” says Khosla. “Last year we did not have any presence on the list but likely due to a good reason. Like any young and ambitious restaurant we were still finding our way, but have since worked hard to achieve a vision in which we can deliver a unique experience for our diners. We believe the results of Top Tables 2019 is a reflection of our achievements so far. We will continue to grow and improve as long as we’re operating, and will keep the passion alive.”

Haoma’s impressive ranking came from receiving a score of 85 on a scale of 1 to 100, which averages the five-star scores given by a panel of 30 mostly Bangkok-based expert foodies, just over half of whom are Thai, with the rest comprised of various nationalities.

For details, call (02) 258 4744 or visit http://www.Haoma.dk.

Iron Chef ready to ‘pop up’ a banquet

Published April 4, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30366917

Iron Chef ready to ‘pop up’ a banquet

tasty April 01, 2019 13:25

By The Nation

The Spice Market, a Thai-food restaurant at the Anantara Siam Bangkok Hotel, is serving “popup dinners” from April 25 to 27 prepared by Tammasak “Noi” Chootongto of “Iron Chef Thailand TV” fame.

Noi will bring his modern interpretation of Thai flavours to a six-course feast that will be served to only 40 guests per evening.

With more than 20 years’ experience, Noi has worked at top restaurants in Europe, including Michelin-starred Top Air, the award-winning Taku in Germany and on board the Queen Elizabeth II cruise liner.

He also developed the Thai restaurant Saffron, which has branches at 10 Banyan Tree hotels and resorts.

In 2010 he realised a dream of opening his own restaurant, Suay in Phuket, which is renowned for its innovative contemporary Thai and Western dishes.

At the Spice Market, Noi’s opening number will be Thai royal leaf wrap with foie gras and tamarind sauce, followed by blackened tuna loin with wasabi ice cream, pomelo salad with grilled scallops and crispy shrimps, and betel-leaf curried tempura with assorted seafood and salmon caviar.

Also on the menu will be tom yum lobster bisque, lobster croquette and sriracha aioli, a set of entrees such as braised beef cheek in mussamun curry, coconut gnocchi and edamame bean salsa or charcoal-grilled black cod fillet, coriander beurre blanc, palm heart salad and seaweed.

Dessert will be a mango sticky-rice spring roll with black-sesame ice cream. A complementing wine-pairing menu is also available.

The six-course dinner costs Bt3,500-plus for the food only. Chow time is 6.30pm. The Spice Market is on the first floor of the hotel (BTS: Ratchadamri).

Reservations are recommended at (02) 126 8866, extension 1232, or spicemarket.asia@anantara.com.

Nurturing foods from the North

Published March 31, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30366740

  • Juicy Guava
  • Chiang Mai’s Ginger Farm Kitchen opens its first Bangkok outlet serving Northern-style cuisine cooked with ingredients fresh from its own farm.
  • Northern-style grilled crab paste
  • Stir-fried chiang da leaves with egg

Nurturing foods from the North

tasty March 30, 2019 01:00

By Khetsirin Pholdhampalit
The Nation Weekend

Chiang Mai restaurant Ginger Farm Kitchen opens its first branch in Bangkok

THE NEW mixed-use complex 101 The Third Place in Bangkok run by Magnolia Quality Development Corporation is offering a wide choice of dining options, many of them brand-new or known brands launching their first outlets in the city.

Among the latter is Ginger Farm Kitchen – the first branch of the Chiang Mai eatery that grows its own organic rice and vegetables in addition to offering local cuisine in outlets both at the farm and on trendy Nimmanhemin Road.

Chiang Mai’s Ginger Farm Kitchen opens its first Bangkok outlet serving Northern-style cuisine cooked with ingredients fresh from its own farm.

Located on the third floor of the project, Ginger Farm Kitchen’s Bangkok branch is decked out in a similar rustic style to that of its Chiang Mai sibling. The interior is inviting with plenty of wood that replicates a classic Thai-style house with old wooden windows, beams and hanging flowerpots. Thai traditional fishing tools are used as ceiling lamps. It can accommodate about 100 diners at any one sitting.

“Our dining concept is ‘From Farm to Table’ and no MSG is ever added to our dishes. Many ingredients are organically planted at our own farm in Chiang Mai’s Saraphi district and the rest are sourced from our network of sustainable food suppliers,” says restaurant manager Jaran Keankham.

The dishes are identical to Ginger Farm’s Chiang Mai outlets although the prices are slightly higher. The portraits of the food suppliers who help stock the kitchen also feature in the menu. The dinnerware is retro-style with white ceramic plates and bowls and enamel trays with floral patterns.

“Our farm covers more than 20 rai and we grow organic vegetables and rice. We also have free-range chickens. The farm serves as a learning centre where visitors can learn how to plant and harvest rice, collect eggs from free range chickens, cultivate vegetables and even ride a buffalo,” he adds.

Stir-fried chiang da leaves with egg

Those who like their comfort food will enjoy stir-fried chiang da – a local plant grown largely in the North – with egg (Bt135), which bursts with flavour thanks to the crispy freshness of the vegetable.

“This is a traditional dish cooked almost in every home in the North because chiang da grows easily along a fence. It has a slightly bitter taste but when stir-fried with egg. the two flavours complement each other,” says chef Tanakit Tasak.

Dry stir-fried hed tob mushroom with minced pork, shrimp paste and young tamarind leaves

Northern-grown fungi hed tob (puffball mushrooms) are dry stir-fried with minced pork, shrimp paste, young tamarind leaves, dried chilli, garlic and ginger. Only young mushrooms are chosen and they are sliced in half to make them easy to eat. A plateful goes for Bt220.

Grilled organic aubergine salad with prawn

Also fresh from the farm is organic aubergine, which is first grilled, then the skin peeled away before cooking it for a spicy salad with prawn and minced pork. The dish is topped with quail eggs, pounded dried shrimp and edible butterfly pea flowers. It costs Bt225.

Pound young jackfruit salad with crispy pork belly

Another recommended dish is Northern-style young jackfruit salad served with crispy fried pork belly (Bt225).

“We cook the flesh of jackfruit, which mustn’t be too mature or too young, in a Northern-style curry made from ma kwaen seed powder (Northern spice), dried chilli, garlic, lemon grass and shrimp paste.

“The Northern people eat spicy jackfruit salad with pork crackling, but we’ve opted for crispy fried pork belly instead,” the chef continues.

Deep-fried pork marinated with the Northern spice ma kwaen 

The distinctive flavour of ma kwaen powder is also used to marinate pork before deep frying (Bt185). It is served with Isaan-style jaew dipping sauce and fresh seasonal vegetables.

“The Northern-style dip normally has a slightly salty taste, but we’ve adapted it with a tangy flavour similar to jaew to please the Bangkok palate,” he adds.

 Spicy brown rice noodle salad with fried mackerel

One flavourful dish not to miss, particularly if you love the taste of pla ra (fermented fish), is spicy brown rice noodles salad with fried mackerel (Bt175). It’s well seasoned with boiled pla ra sauce, chopped long bean, red onion and dried chilli and complemented with fresh salad leaves.

Northern-style grilled crab paste

Northern-style pu-ong or crab paste has an aromatic flavour and creamy texture (Bt135). The fat from paddy-field crabs found on the farm is mixed with egg and seasoned with garlic, salt and pepper. The fat is then put into the crab shell and grilled over low heat until the crab fat is dry and aromatic. It’s served with fresh seasonal vegetables.

Organic pak waan leaves soup with fried fish

For something more liquid, sample the Northern-style organic pak waan leaves with boneless salid fish, glass noodles and tomato (Bt225).

Sweet potato with passion fruit and mango sorbet

End the meal with a refreshing dessert of sweet potato in coconut milk topped with passion fruit and mango sorbet (Bt155).

Forest Harmony

Ginger Farm Kitchen also offers a wide choice of cold press juices and tea (Bt120 each). Among the choices are Juicy Guava – a mixture of guava, cucumber, apple and ginger, and Forest Harmony – a concoction of butterfly pea tea, pineapple juice, honey, lime juice, celery juice, spinach and basil.

LUSCIOUS LANNA

Ginger Farm Kitchen’s Bangkok outlet is on the third floor of 101 The Third Place, next to Sukhumvit Soi 101.

It’s open daily from 10am to 11pm.

Call (02) 010 5235 or go to “Ginger Farm Kitchen” on Facebook.

Tastes from the top

Published March 24, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30366335

  • Chu Toro Nigiri with Caviar
  • Iberico Pork Steak Secreto
  • Executive chef Alexandre Castaldi
  • Seen Taco

Tastes from the top

tasty March 23, 2019 01:00

By Kupluthai Pungkanon
The Nation Weekend

High above the Chao Phraya River, Seen Bangkok lives up to its promise of being a place to see and be seen

PERCHED ON the 26th and 27th floors of the Avani Riverside Bangkok Hotel, Seen Restaurant and Bar offers a magnificent view of both the city’s skyline and the Chao Phraya River below.

The brainchild of Olivier da Costa, one of Portugal’s most successful chefpreneurs and social scene doyen, Seen Bangkok joins its siblings in Sao Paulo and Lisbon as the place to see, be seen, sin and escape from it all. Adding to the ambience are the bold cocktails dreamt up by award-winning mixologist Mochammad Fadli.

The rooftop restaurant and lounge framed by floor-to-ceiling windows and designed by M&J London boast a 1980’s-meets-Art Deco hideaway of indoor and outdoor spaces with seating for up to 185 guests. The rooftop sky bar, meanwhile, has bold graphics, a flowing form, and a starry surface underfoot that creates a surreal and intimate setting for up to 64 guests. Daybeds face out over what must be one of the best views of the Chao Phraya with beats in the background spun by a roster of jet-setting DJs.

Executive chef Alexandre Castaldi, 26, showcases his talents with an extensive menu of artisanal tapas, cold cuts and cheeses, seafood and sushi. Signature dishes include the truffled lobster salad and beef tenderloin with da Costa’s original sauce. High quality ingredients from around the world add a foreign flair to the wealth of locally sourced and organic produce.

Every dish is well balanced with hints of acidity and sweetness, and impressive textures and crunchiness. And the a la carte menu is definitely made for sharing.

Organic Beetroot Carpaccio

Highlights include the interesting Organic Beetroot Carpaccio (Bt490) featuring Feta cheese, orange and caper vinaigrette, dill, and sweet macadamia. Equally tasty is the Seen Taco (Bt620) filled with Alaskan king crab, mango, guacamole, red cabbage, tobiko roe, pomegranate, and spicy mayo.

“Our concept is about sharing and that’s especially appropriate for Thailand, where diners want to sample every dish. Chef Olivier designed the menu and each dish is light with a balanced taste,” says Castaldi, who hails from France.

“I like the idea of carpaccio. Our salad menu is light with different textures, crunchiness and a slightly sour kick from the mayonnaise, the squeeze of lime and pomegranate. The taco has many textures too. The concept is kind of European, with recipes that originated in Lisbon. But we also have Brazilian dishes and sushi, which is very important to our concept as we get the best parts of really fresh salmon, Chu Taro, Blufin Tuna and Hamachi yellow tail, and scallops from Japan.”

The recommendations on the sushi menu include Chu Toro Nigiri with Caviar (Bt790), which features Bluefin Tuna belly, caviar, and golden flakes and Truffed Gunkan (Bt560), another interesting plate of salmon, soft shell crab, quail egg confit, black truffle and sesame seeds for added crunch.

Among the main courses, Sea Food Rice (Bt790) has biodynamic rice sauteed Western style with lobster, shrimp, fish, tiger prawn, seabass, crunchy calamari and bisque.

For the meat eaters, there’s wagyu (Bt1,390). “We use rump steak grilled on the outside to make it crispy while the inside is medium rare and juicy.We serve it with truffle spaghetti, and parmesan cheese on top. Our Iberico Pork Steak Secreto (Bt1,120) is from Spain. It’s the part behind the neck and is very tender, even when cooked medium well. We serve with it pineapple for a sweet and sour taste,” Castaldi adds.

Hokkaido Scallop Gratin

Hokkaido Scallop Gratin (Bt990), meanwhile, boasts a delicious leek, mushroom and truffle bechamel.

For dessert, Seen proudly presents “White Bomb”, a milk ice cream with marinated berries, and Banana and Peanuts, a creamy banana cake with peanut toffee. Both are Bt290.

At the bar, Fadli – he prefers to be called a bartender than a mixologist – puts his 20 years of experience to good use. A regular on the awards circuit and recognised for his weird and wonderful concoctions, the Indonesia-born Fadli has graced the counters of award-winning bars from Palmer & Co in Sydney to 1515 West in Shanghai.

For Seen, he offers concoctions from the Old and New World, adding contemporary Thai twists. The cocktails include the Sin to be Seen – Thailand (Bt400), a blend of jackfruit sous-vide plantation rum, citrus, sweet basil, peach bitter, and vegetal cucumber tonic water.

Award-winning mixologist Mochammad Fadli

Black Diamond – Portugal (Bt495) features cheddar cheese, Fermand cognac, Tio Pepe fino, and Madeira chocolate and can be enjoyed both before and after the meal. It has a dry taste with a hint of cheese.

“The cocktail concept is about the Seen bar, which appears on three continents – Asia, Europe, and South America. We have nine signature cocktails, all unique to our brand. Sin to be Seen uses local jackfruit rum, adding basil for a Mediterranean flavour and gets it bitter taste from the cucumber tonic. It’s refreshing and suitable for any occasion. The cocktail really has unique flavours particularly the jackfruit fragrance. It is very rare for a bartender to use this fruit. We have also created a Durian cocktail. Black Diamond is very strong and the cheese is European style. It’s dry and bitter, slightly chocolatey in the palette,” he adds.

“At Seen we are able to create any kind of drink that guests are looking for.”

 

EYES WIDE OPEN

>> Seen is open daily from 6 to 10pm. Spaces are also available for private events from product launches to weddings.

>> Make a reservation at (02) 431 9120 or visit http://www.SeenRooftopBangkok.com.

Sakura afternoon tea in bloom at Okura Bangkok

Published March 24, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30366149

Sakura afternoon tea in bloom at Okura Bangkok

tasty March 22, 2019 01:00

By THE NATION

The Up & Above Bar at the Okura Prestige Bangkok marks Japan’s much-loved sakura festival with a Sakura Afternoon Tea set for two from April 1 to June 30.

Diners can enjoy tantalising savoury delights including smoked ham and karashi sandwiches with smoked pickle, shrimp and apple salad choux, traditional cucumber sandwiches, egg and basil salad with fried quail egg, and warm poached egg with truffle and potato espuma.

 

They are perfectly paired with the Sakura Afternoon Tea redolent of the fragrant flavours of spring.

Those with a sweet tooth will be delighted with sakura chocolate praline, sakura mont blanc, choux cream cherry blossom, white peach & lychee verrine, lychee & peach chesse cake, cherry blossom macaron, pickled sakura scones and a selection of jams, marmalade and artisan clotted cream.

 

Rounding off the afternoon of indulgence is a refreshing peach sorbet.

All go exceptionally well with specially crafted Sakura Mariage Freres tea or freshbrewed Illy coffee.

The tea set is priced at Bt1,290-plus, inclusive of premium coffee or tea for two.

Book a seat at (02) 687 9000 or email upandabove@okurabangkok.com.

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