food

All posts tagged food

Feast awaits 76 floors straight up

Published October 17, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

https://www.nationthailand.com/food/30377452

Feast awaits 76 floors straight up

Oct 16. 2019
By THE NATION

427 Viewed

The loftiest restaurant-bar in all of Thailand – the Mahanakhon Bangkok SkyBar – has begun serving lunch with dishes newly created by executive chef Joshua Cameron.

Perched heavenward on the 76th floor of King Power Mahanakhon in Sathorn district, the SkyBar tempts with starters including cured Norwegian salmon, grilled Nan pork jowl and a vegetarian grain salad.

The new mains include grilled pork loin, seared Andaman seabass and a vegetarian Parisian gnocchi.

Chef Cameron’s flavours are inspired by places around the world including the Middle East, Scandinavia, France and Thailand.

Meanwhile the SkyBar is also unveiling a “Fall/Winter Collection 2019” of drinks dreamed up by Swedish brothers Bennie and Dannie Sorum.

They’re inspired by familiar local ingredients such as sundried banana and more sophisticated components such as dry-hopped passionfruit tonics, Sparkling Coffee, and Chocolate Black Pepper Wine.

The SkyBar is open daily from 11am to 3pm and 5pm to 1am.

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Italian by design

Published October 16, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

https://www.nationthailand.com/food/30377406

Italian by design

Oct 15. 2019
By THE NATION

496 Viewed

Italian chef Stefano Baiocco flies into Bangkok next month where he will be the guest chef of the newly remodelled The Allium at the Athenee Hotel, a Luxury Collection Hotel, Bangkok from November 6 to 10.

Italian chef Stefano Baiocco

Diners can enjoy either a three-course or five-course set menu for lunch while a choice of seven and nine course sets for dinner. Wine pairings are available at a supplementary cost.

The menus include chicken royale with crabmeat and sea urchins, salmon with foie gras and avocado, tortelli stuffed with roasted seabass and lemon zest, sliced turbot braised in olive oil, and oven-roasted lamb filet with almonds.

Baiocco, who is from Italy’s Marche region, is one of the Top 50 Chefs in the World as rated by San Pellegrino. He has two Michelin stars at the luxurious Villa Feltrinelli on Lake Garda, where he is especially noted for growing his own vegetables and herbs in the hotel’s fertile lakeside gardens and using them creatively in his cuisine.

The Allium Bangkok was formerly known as The Reflexions, and has been completely remodelled during the summer months.

Tuck into pad thai in egg wrap aboard AirAsia

Published October 14, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

https://www.nationthailand.com/lifestyle/30377368

Tuck into pad thai in egg wrap aboard AirAsia

Oct 13. 2019
By The Nation

493 Viewed

Passengers aboard AirAsia will be served three new “Thai Street Food” dishes for the remainder of the year. Pad Thai with Egg Wrap, After You Bread with Salted Egg Custard and Dark Chocolate Custard, and Boba Thai Milk Tea are already being served on all flights.

Pad Thai with Egg Wrap has fragrant, flavourful noodles and plump shrimp wrapped in a soft omelette.

After You Bread with Salted Egg Custard and Dark Chocolate Custard features two different but complementary kinds of kaya custard – salted egg and chocolate – combined with soft, fluffy bread.

And AirAsia believes Boba Thai Milk Tea “is sure to be the talk of the town”.

“We want to do away with the perception that airline food is boring and unappealing,” says AirAsia Thailand head of in-flight services On-anong Methapipatkulsaid. “We believe our guests should have fun every time they travel with us and inflight meals are a big part of that, so we’ve put worked closely with famous chefs and restaurants to ensure a delicious experience every time.”

Market research has shown that AirAsia’s inflight menu helps encourage travel, with its earlier Milk Tea and Konjac Pearl drink becoming a sensation and its After You Pink Milk Bread becoming a top gift for travellers.

Follow AirAsia at twitter.com/AirAsiafacebook.com/AirAsia and instagram.com/AirAsia.

Mocha & Muffins comes to Anantara

Published October 11, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

https://www.nationthailand.com/food/30377270

Mocha & Muffins comes to Anantara

Oct 10. 2019
By The Nation

499 Viewed

Popular coffee shop Mocha & Muffins has spread its wings, opening a newly refurbished outlet at Anantara Siam Bangkok Hotel. Decorated to look like an old-fashioned Thai dessert shop, it boasts a rustic interior with environmentally friendly handmade glazed clay tile walls and a marble slab counter and is finished with antique copper, craft woodwork and Jim Thompson throw pillows.

.Chef AJ

Chef AJ

Designed by Chef AJ, the new menu features freshly baked cakes, pastries and bread, as well as ice cream, milk shakes and a range of hearty and healthy options including rotisserie chicken, soups, sandwiches and build-your-own salads. Carefully crafted single origin coffee and slow pressed juices are made fresh, while a range of artisan beers and wines await those looking for a different kind of pick-me-up. The new Mocha & Muffins is open daily from 7am to 8pm.

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The Golden Duck salted-egg snacks find new home in Thailand

Published October 10, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

https://www.nationthailand.com/food/30377240

The Golden Duck salted-egg snacks find new home in Thailand

Oct 09. 2019
By THE NATION
437 Viewed

Singaporean “gourmet snack” brand The Golden Duck has made its debut in Thailand, offering a popular range of salted egg-yolk treats including Salted Egg Fish Skin Crunchy Crisps, Salted Egg Yolk Potato Crisps and Salted Egg Crab Seaweed Tempura, plus its new Singapore Chilli Crab Seaweed Tempura.

Using real crab meat, The Golden Duck has recreated Singapore’s national dish, chilli crab, as a gourmet snack that can be enjoyed anywhere.

The Golden Duck debuted in Singapore in 2015 with Salted Egg Fish Skin and Salted Egg Yolk Potato Crisps, then moved into Hong Kong, the Philippines, Mainland China, Taiwan and Malaysia. Now adding Thailand, it ships to more than 70 countries.

Co-founder Jonathan Shen says he got the idea after noticing a demand among young people for for snacks and other dishes based on salted egg and partnered with Christopher Hwang to answer the craving.

“The goal was that our brand would not stand for so-so snacks. We intended to be the first to serve truly delicious snacks. Every pack of our products must be filled with high quality and serve new flavour experiences.”

Hwang says simply, “We always take snacks seriously.”

“We call this snackology. Our Chefs are devoted to matching and maintaining the rich tastes and serving with unique textures.

“The business model and distribution strategies in Thailand are different from those in Singapore,” Hwang adds. “In Thailand, the products are available in modern trade including Central Food Hall, Tops Market, Gourmet Market and Rimping Supermarket in Chiang Mai.

“We prioritise premium stores because our four products are Bt195 per pack. We currently distribute to 20 key stores mainly in Bangkok to reach our most discerning snackers.

“We have been warmly welcomed since August 26, when we were first made available here, and we have been keeping this up with influencer marketing – actively building our content and community on social media and engaging our snackers, media and influencers.”

Christopher Hwang

Jonathan Shen

Rabbit-house chain celebrates with launch of new Pattaya café

Published October 8, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

https://www.nationthailand.com/food/30377159

Rabbit-house chain celebrates with launch of new Pattaya café

Oct 07. 2019
By The Nation

866 Viewed

As the Casa Lapin chain celebrated its seventh anniversary, the very urban café opened a new branch, Casa Laping XL Pattaya in the city’s centre, led by a new generation of business operators – Ekachai Sukumvitaya, Surapan Tanta and Termpong Yoovidhya. The opening event was attended by numerous celebrity coffee lovers such as Pranai Phornprapha, Vasuwat Kuhapremkit, Haruethai Jayant Na Ayudhaya, Wanvisa Jitsakdanont, Kalayada Lohacharoenvanich, Sinanang Oontornpan, Pariya Kingrungpat, Dr Ployla

Known for their unique decoration, and food and beverage menus, Casa Lapin (meaning “rabbit house”) cafes offer aromatic coffee meticulously crafted in at every step in the process from selecting quality coffee beans, applying various techniques in roasting, and expert handling by the barista team.

The selection of coffee beans, which include three sources in northern Thailand, varies through the season, allowing coffee lovers to try the diversity of coffee flavour and aroma. Following this unique signature, the chain has expanded to 12 branches in only seven years.

The most recent branch, “Casa Lapin XL Pattaya” is situated in North Pattaya and created in the concept of “XL”, a large-sized café reflecting the need for a cosy new hangout for the community of tourists and locals in Pattaya.

Co-owner Ekachai said, “This is the first Casa Lapin opened outside Bangkok and, as we wanted to address a large and more diverse group of coffee lovers, it became an idea to expand the border of the rabbit house. Pattaya is a city with numerous commuters, both tourists and locals.”

Scary treats from Krispy Kreme

Published October 7, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

https://www.nationthailand.com/food/30377147

Scary treats from Krispy Kreme

Oct 07. 2019
By The Nation

108 Viewed

Much-loved doughnut brand Krispy Kreme marks the Halloween Festival with monster bites to delight the taste buds.

The Halloween Foi Thong Monster Doughnut is a ring doughnut dipped in dark chocolate and the smooth and sweet taste of traditional Foi Thong. The Halloween Cookie Monster Doughnut is coated with blue chocolate and topped with crushed Oreo cookies while the Halloween Salted Egg Pumpkin is a soft doughnut filled with salted egg dipped in orange chocolate and boasting a pumpkin face. Last but not least is the Green Tea Frankenstein Doughnut coated with green tea and drizzled with kit-kat and with a smooth green tea cream.

Krispy Kreme Halloween Doughnuts are priced at Bt35 each or Bt296 for an entire box. They are best enjoyed with a Chocolate Bubble Gum beverage, a blend of chocolate and bubble gum syrup topped with smooth whipped cream and Oreo cookie for just Bt115. They’re available at all 35 Krispy Kreme outlets from now until October 31.

The Museum welcomes October with pink delights

Published October 5, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

https://www.nationthailand.com/food/30377085

The Museum welcomes October with pink delights

Oct 04. 2019
By THE NATION

561 Viewed

This month, Centara Grand Hua Hin invites you to join its Pink October initiative with the hotel’s The Museum Coffee & Tea Corner showcasing almost every shade of pink in its afternoon tea treats to celebrate Breast Cancer Awareness Month.

Every day in October, high tea lovers will be spoiled with The Museum’s popular The Pink Colonial Afternoon Tea Set, deliciously recreated to embrace the pink theme for Breast Cancer Awareness Month.

Indulge in a scrumptious highlights such as Pink salmon Pumpernickel triangle, Framboise tiramisu, Strawberry profiteroles, Rosewater panna cotta and Grape cheese cake – all served alongside TWG Tea’s renowned Pink Flamingo, a graceful tea blend with crimson hibiscus blossoms that will surely brighten and pinken your day.

In addition to the abundance of sweet treats on offer, The Museum also presents The Pink Heritage Afternoon Tea Buffet.

Diners can delight in an array of specially created pink treats, which includes the alluring Pétale de Rose macaron and the luscious Romance white chocolate cake, among other endearing creations such as the raspberry éclair, strawberry mille- short cake and pink raisin scone.

A familiar sight at The Museum, the chocolate fountain will take on a gorgeous shade of blush to complement the dazzling assortment of dainty sandwiches, savouries, salads, pastries, desserts and traditional English scones, presented in a beautiful colonial setting that overlooks the hotel’s iconic Topiary Garden.

Part of the sales revenue will be donated to The Breast Care Foundation.

The Pink Colonial Afternoon Tea Set is available daily from October 1 to October 31.

The Pink Heritage Afternoon Tea Buffet will be served on October 20, Sunday.

New ‘Takumi’ multi-course seasonal menus featured at Elements

Published October 4, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

https://www.nationthailand.com/food/30377057

New ‘Takumi’ multi-course seasonal menus featured at Elements

Oct 04. 2019
Chef Hans Zahner

Chef Hans Zahner
By The Nation

124 Viewed

Elements invite you to a fine dining course influenced by Japanese heritage. From October to the end of the year, chef de cuisine Hans Zahner, who has experience in a Michelin-starred restaurant, and his team at The Okura Prestige Bangkok’s Michelin-starred restaurant Elements are serving new “Takumi” multi-course tasting menus based on seasonal produce from Japan and Europe.

Kaviari Kristal Caviar

Kaviari Kristal Caviar

A Takumi menu is changed every three months to take advantage of premium ingredients that are harvested at that particular time of year, and to offer fresh options to guests and regular patrons who enjoy the restaurant’s outstanding French-inspired cuisine created with innovative Japanese twists.

Yasai

Yasai

Highlight ingredients on the six-course Ta-ke menu include Kaviari Kristal Caviar, Oyster blade Japanese wagyu, Ora king salmon, and carabineros shrimps, while foie gras, Norwegian langoustine and pigeon shine on the Matsu menu. In addition to the seasonal tasting menu updates, specially created appetisers will change every two weeks and alternate between hot and cold dishes. These appetisers will be decided based on the availability of seasonal ingredients.

Oyster Blade Japanese Wagyu

Oyster Blade Japanese Wagyu

The new Takumi multi-course tasting menu is available at Elements Restaurant until December 30, 2019, Tuesday to Saturday, 6pm to 9.30pm. The Ta-ke menu is Bt4,000++ for six courses, while the Matsu menu is Bt4,500++ for seven courses. The appetiser special is Bt800++.

Starbucks shares secrets at Bangkok workshop

Published October 4, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

https://www.nationthailand.com/food/30377035

Starbucks shares secrets at Bangkok workshop

Oct 03. 2019
By The Nation

334 Viewed

Starbucks’ coffee masters held the first Starbucks’ Coffee Workshop in Thailand on Thursday (October 3) at the Central World outlet on the fifth floor of the Bangkok mall.

Attendees heard about coffee sources on all continents, techniques for brewing and how to expertly taste and classify a brew and were shown how to turn simple espresso into various popular varieties such as Americano and cappuccino and how to choose compatible desserts.

The “Espresso Deconstruction” segment cost Bt2,500 and taught how to isolate elements in espresso, how to create a latte and a cappuccino, and how to make a perfect espresso shot.

“Perfect Pairing” cost Bt3,000 and covered different growing locales’ contributions to different tastes and aromas. Participants were shown how to use all five senses to distinguish among the source beans.

Tips for making great coffee at home were shared in a “Hand Brew” segment priced at Bt3,500. Techniques for Pour over Cone Brew, Chemex and Syphon were demonstrated along with a method to recognise taste from various coffee machines.

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