food

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Asia’s best bar comes to Bangkok

Published June 11, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30370881

Asia’s best bar comes to Bangkok

tasty June 11, 2019 11:05

By The Nation

From now until the end of August, Mandarin Oriental, Bangkok is playing host to a pop-up version of Asia’s Best Bar – The Old Man from Hong Kong.

The winner of Asia’s 50 Best Bars and ranked #10 on the World’s Best Bars 2019, The Old Man is located in a discreet corner of the buzzing Soho district in Hong Kong. Agung Prabowo, the head mixologist and bar forerunner at The Old Man, has accepted an invitation from Mandarin Oriental, Bangkok to co-create a highly-styled “Pop-Up” concept in the hotel’s lobby.

The co-founder of The Old Man and cocktail aficionados, Prabowo, James Tamang, Roman Ghale and their crew will take turns working the bar in the Hotel Lobby to showcase the themed-cocktail experience. Each cocktail draws inspiration in some way from Ernest Hemingway, the legendary American author who once was a resident at The Oriental Hotel. Hemingway always appreciated an awe-inspiring space, and the beauty of the colonial architecture motivated him to write passionately.

The Old Man will sweep Hemingway fans and cocktail connoisseurs into a world tailored to the beautifully complex mind of the iconic writer. With its name, drinks menu and overall concept paying tribute to Hemingway’s Pulitzer Prize-winning fictional work, The Old Man and the Sea, Prabowo has concocted a range of inventive cocktails with a culinary and scientific approach. His new cocktail menu provides fascinating backgrounds on the various drinks, their ingredients, their histories and the characters – real and fictional – associated with them.

The Best of the Old Man offers a unique take on Hemingway’s oeuvre that showcases the tastes, smells and colours of the cocktails he enjoyed and placed so prominently in his stories. A Moveable Feast #1964 uses a rotary evaporator to extract elements of the sea, taking memorable aromas of the sea and concentrating them into liquid form. It pays homage to a Hemingway book set in the idyllic south of France in 1927.

“Mandarin Oriental is no stranger to us, as we used to shake and stir drinks at Oriental Bar at Mandarin Oriental, Jakarta, MO Bar in Landmark Mandarin Oriental, Hong Kong and The Chinnery at Mandarin Oriental, Hong Kong. We are fortunate enough to have the opportunity to work again with the hotel group that we keep close to our heart. Although we are running our own bar now, we feel grateful for the opportunity and the meaningful experiences we have had – and continue to have – with the hotel,” Prabowo says.

“Hemingway’s storylines are good not only for sight and thought, but also for taste and smell. Come and see how The Old Man translates great works of this great author into a delightful array of spirits. As we transform the River Wing, it is a wonderful occasion to embrace this “Pop-Up” experience in our Lobby, while its upper floors are on the way to a complete refurbishment in October,” adds Greg Liddell, the hotels’ general manager.

For more information and reservations, call (02) 659 9000 or email: mobkk-restaurants@mohg.com.

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Riverside treats for the tummy

Published June 11, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30370882

Riverside treats for the tummy

tasty June 11, 2019 11:00

By The Nation

From restaurants mentioned in the Michelin Guide to street food eateries, Iconsiam is set to become an all-in-one culinary journey.

Stretching from the basement to the sixth floor, the seven dining zones include Sook Siam on the G Floor, the Veranda on the 4th Floor, Siam Takashimaya Rose Dining –Dining on 4th, Dining on 5th and Alangkarn and Tassananakorn on the 6th Floor.

Sook Siam zone on G floor offers authentic Thai street flavours from all four regions including heritage recipes that have been passed down through the generations as well as revived rare local menus. The vast array of food choices sits alongside by a wide selection of local handicrafts.

Up on the fourth floor, the Veranda zone is packed with Asian cuisine offered by 10 restaurants and 12 dessert cafes. The interior boasts a Midsummer Night Dream theme with a lush vertical garden and artificial waterfall. Among the gourmet outlets are Singaporean seafood restaurant Jumbo Seafood, Nippon Kai Market with authentic Japanese cuisine, fusion creations at Hub Cafe and Eateries, Tapas by Nan Charcoal Grill, beef and pork noodles at Neur Koo, Hong Kong-style dim sum at Zeng Tao and Thai cuisine at Taling Pling.

Japanese food lovers can indulge themselves at Siam Takashimaya Rose Dining, located in Siam Takashimaya department store . Kamui Hokkaido Dining serves sizzling fusion teppanyaki from Hokkaido while Katsukura is a legendary tonkatsu eatery from Kyoto. Kissyan offers premium shabu-shabu and Masa by Otaru Masazushi serves premium omasake sushi.

Dining on the 4th combines well-established everyday favourites such as Bar B Q Plaza, Evaime Shabu Shabu, Food Republic, Fire Tiger Bubble Milk Tea and S&P.

Occupying the balcony of the fifth floor is the Dining on the 5th with a view of Chao Phraya. The cuisine choices range from Cantonese by Hong Bao, seafood by Laem Charoen Seafood and Thai cuisine by Kab Kao Kab Pla, Nara Thai Cuisine, and Baan Ice as well as hot pots by MK Live.

On the sixth floor, the Alangkarn zone offers a wide selection of international restaurants and cafes, ranging from Thai, Chinese, Japanese, to Indian and French. Eat buffet style at CP-HiLai Harbour Restaurant or treat yourself to a bowl of noodles at Yuzu Ramen. Yayoi brand launches its first Yayoi Chef Experience and Sushi Bar offers terrific sushi and Lay Lao is a good stop if you’re looking for Thai specialities with authentic flavours. Contemporary Indian menus can be found at Masala Art.

Also on the sixth floor is Tasana Nakorn Terrace where gourmands can both enjoy food and the river view. Hobs and Fallabella River Front offers perfect dinner with good food and live music every night.

From tomorrow (June 12) until July 21, every Bt1,000 spent per receipt at the seven dining zones will get Bt300 cashback while VIZ members also get Bt100 gift card. One Siam Kasikorn Thai credit cardholders will also receive free Bt200 Starbucks gift card. And for every Bt2,000 spent per receipt on June 17 and 27 and July 7 and 17 you get a Bt700 Siam Gift card, plus a Bt100 Takashimaya gift card exclusively for One Siam Kasikorn Thai credit cardholders.

The first 120 top spenders in the dining zones win a chance to join an up-close meet-and-greet with four celebrities from TV series “Krong Kam” namely Jirayu Tangsrisuk, Thakrit Tawanwong, Chanatip Pothongkam and Vachirawit Paisarmkulwongs on July 31.

A party to be SEEN

Published June 11, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30370811

A party to be SEEN

tasty June 10, 2019 13:25

By The Nation

Following on from the success of its star-studded opening in March, SEEN Restaurant & Bar at Avani+ Riverside continues to make waves as one of the city’s most sought after hot spots.

The venue, famous for its contemporary culinary creations, whimsical cocktails and views of the Chao Phraya River is setting the SEEN for Bangkok’s hip crowd, as its music scene amplifies. Holding trhe reins in the hot spot’s resident music director Scotty B, a talented writer, producer and DJ from the UK,

With more than three decades of music production and DJing to his credit, Scotty B is renowned for his versatile and innovative style. He previously held the position of director of entertainment for Starwood hotels and resorts then further developed his career as music curator for W Hotel Beijing. His passion for exploring expressive styles of genres and his ability to read crowd reactions ensure a memorable night for all.

“The music at SEEN is unique and captivating. We want to create an atmosphere that’s hip, cool, yet interactive. Our music ranges from soulful, deep, funky, nu disco, house, urban, eclectic, alternative, diverse, and upbeat with a feel-good vibe that allow guests to experience the sonic identity of our venue.

“At SEEN, we work with a handful of talented taste-making DJs to craft the best beats for each night. Setting the ambience with eight-hours of non-stop DJ tunes, along with the amazing skyline where guests can relax, watch the sunset over dinner and stay all through the night,” he says.

Highlight performances this month include Liquid Groove on Wednesdays, In2deep on Thursdays, Urban Vibes on Fridays, Funk Synergy on Saturday and Behind the SEEN on Sundays.

There is also the new edition of monthly SEEN Sessions parties, where a special international DJ guest is flown in to star at the exclusive rooftop playground.

“The first SEEN sessions brought Sandy Rivera of Kings of Tomorrow, one of our generation’s finest DJs and producers. The event was joined by over 200 music enthusiasts,” Scotty B says.

SEEN Sessions Vol 2 on Friday night (June 14) features Kraak & Smaak. The fun gets underway at 8pm with opening acts from FunkyGangster, Scotty B himself and Kinky D. Guests are invited to come early for dinner overlooking the Chao Phraya River, before heading to the rooftop for cocktails and daybeds overlooking the skyline. Tickets are Bt600 net, including a welcome drink.

SEEN Restaurant & Bar is open daily from 6 to 1 am. Make a reservation by calling (02) 431 9120.

Heating up the hot pot

Published June 8, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30370739

  • Hong Kong Waffle with four flavours; original, salted egg, pandan and nutella Hot Pot Beef set
  • Hot Pot Pork Set
  • Fried Bean Curd

Heating up the hot pot

tasty June 08, 2019 01:00

By Kupluthai Pungkanon
The Nation Weekend

Hong Kong favourite Ah Nam makes its Bangkok debut

ONE OF THE most popular choices among Asian families looking to eat out is the Hong Kong-style hot pot restaurant. Enthusiasts will wax lyrical over the mouth-watering anticipation as dish after dish of fresh chilli and spices and such raw healthy ingredients as chicken, vegetables and noodles are brought to the table and fried in front of them.

One place that’s likely to quickly become a firm favourite is Hong Kong’s famous chicken hot pot spot, Ah Nam, which recently opened its first Thai branch at J Avenue on Soi Thonglor 15.

Hot Pot Pork Set 

The restaurant’s signature, “Ah Nam Chicken Pot” offers the poultry cooked to a different format, one it refers to as “frying before boiling”.

Prairpun Tumwattana, marketing director, Food Project (Thailand), explains.

“First we pan-fry the chicken to our original hot pot recipe with spicy Sichuan sauce, adding egg noodles and condiments like fresh coriander, spring onions and garlic to enhance the flavour. Once these have been eaten and only the nutritious broth remains, step two is to boil the clear soup and select other ingredients from the set to add flavour. We highly recommend dipping fried curd bean in the soup for just four to five seconds. It tastes delicious.”

Hot pot has long been a big part of Chinese dining culture, Ah Nam, Hong Kong’s top pan-fried chicken brand, was established in 2012 at the junction of Prince Edward Road and Fa Yuen Street. The restaurant is famous for its signature shared dining experience and its pan-fried chicken in Sichuan sauce.

Prairpun says she travels to Hong Kong several times a year and always finds time to stop at Ah Nam restaurant. “I was impressed by its delicious flavour and distinctive style. I like the idea of both pan-fried noodle and adding the soup, which turns it into a special hot pot. To please the Thai palate, we serve rice to mix inside the pot, so it becomes like boiled rice. It tastes really good,” she laughs.

“For those who like their food spicy, we provide extra sauce on the side so that they can use it as a dip for the meat and vegetables.”

Prairpun Tumwattana

We try the Ah Nam Chicken Pot and are immediately impressed by the aromatic scent of Chinese spices, a fragrant blend of Sichuan pepper, cardamon, star anise, cinnamon, and a secret ingredient – peanut butter.

The heavily flavoured pot of stir-fried chicken topped with a healthy handful of coriander is placed on top of a gas stove to keep warm. And while the skin makes it thick and slightly oily, this is quickly remedied by adding egg noodles to the chicken pan.

Sets featuring rib eye beef (Bt289) or pork (Bt279) can be ordered to dip in the soup while seafood fans should definitely opt for the “Ah Nam Seafood Pot” (Bt389), which features prawns, squids, and clams in a secret Sichuan sauce.

If you like more of a chewy texture, follow Prairpun’s recommendation and add fried bean curd to the pot. It cooks in just a few seconds and tastes really great.

Additional menu items include preserved egg spicy salad, cucumber salad in Sichuan sauce made to an original Hong Kong recipe, and crispy fried beef with mustard dip. The side dishes are priced between Bt95 and Bt115.

And if you still have room left for dessert, don’t miss the Salted Egg Hong Kong Waffle, served with special original milk tea from Hong Kong.

 

FRY AND BOIL

>> Ah Nam is on the second floor of J Avenue Thonglor.

>> It’s open daily from 11am to 10pm

>> Make a reservation at (091) 461 4962

Descend, eat, marvel

Published June 8, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30370736

An aerial view of Under, a restaurant that is semi-submerged beneath the waters of the North Sea in Lindesnes near Kristiansand, some 400 km south west of Oslo. /AFP
An aerial view of Under, a restaurant that is semi-submerged beneath the waters of the North Sea in Lindesnes near Kristiansand, some 400 km south west of Oslo. /AFP

Descend, eat, marvel

tasty June 08, 2019 01:00

By Agence France-Presse
Norway

Norway is home to Europe’s first underwater restaurant

FOR THE chef and diners alike, each meal beneath the waves at Europe’s first underwater restaurant is a thing of wonder.

“We have this small window next to the kitchen and every time some special kind of fish comes by, I always start thinking about how it would taste,” says chef Nicolai Ellitsgaard.

The aptly named new restaurant Under opened a few weeks ago in Lindesnes on Norway’s southern tip.

It serves up Poseidon’s delicacies in an architectural showpiece that stretches down five metres underwater, offering a unique close-up of ocean life.

An aerial view of Under, a restaurant that is semi-submerged beneath the waters of the North Sea in Lindesnes near Kristiansand, some 400 km south west of Oslo./AFP

From the outside, the giant concrete monolith juts out from the craggy shoreline, while its other end tips down into the North Sea.

Customers enter the restaurant onshore through a wood-panelled passage and descend down a long, oak staircase into a dimly lit dining room. Here, a gigantic plexiglass underwater window takes centre stage.

The 36-square-metre window – “like a sunken periscope” in the words of its designers – offers a panoramic view of the ever changing live aquatic show.

In Norwegian “‘Under’ means it’s under, like submerged, underwater, and it also means a sense of wonder,” says Stig Ubostad, who co-owns the eatery with his brother, Gaute.

“It is without doubt the largest one in the world and the only one in Europe.”

There are no clown fish or sharks, like at other underwater restaurants in more tropical locations such as the Maldives or Dubai.

Rather, it is in this simple, but no less spectacular forest of kelp that cod, pollock and wrasse swim past depending on the season, with occasional visits from their predators, seals and the large seaducks, eider.

“It’s an area on the southern tip where the brackish water from the east meets the salty water from the Atlantic, so the richness of the species is very high,” says Trond Rafoss, a marine biologist involved in the project.

Under serves up Poseiden’s delicacies with a unique view, in an architectural showpiece that stretches five meters (15 feet) underwater./AFP

In addition to its distinctive architecture and fine dining, Under wants to shine a spotlight on environmental issues.

The international waiting staff are trained to provide guests with information about the aquatic show they are watching.

“The guests are on an adventure. They are exploring the nature themselves, because this is not an aquarium.

“The fish might look at us as an aquarium because what’s happening outside here is under natural control,” Rafoss says.

“You will never be disappointed, nature is never disappointing.”

The restaurant is a 34-metre monolith designed by Norwegian firm Snohetta, known for its celebrated buildings such as the Oslo Opera and the 9/11 Memorial Pavilion in New York.

It can serve up to 40 diners during its one sitting a day, five nights a week.

In the kitchen, Danish chef Nicolai Ellitsgaard and his staff let their imaginations run wild when creating seasonal menus based primarily on what the sea has to offer, including a dessert composed of five different types of algae collected from a nearby shore.

“We try to use things that are in the area, and also use things that nobody else is really using,” Ellitsgaard says.

Kitchen workers prepare food at Under./AFP

The restaurant however is probably not for everyone’s budget.

The tasting menu, consisting of 16 to 18 dishes, costs 2,250 kroner (Bt8,100) per person – and double that when wine is included.

Under is nonetheless fully booked for the next six months.

“The wonder is when you come here from the surface and you get into this magnificent light,” says Dag Jacobsen, a 59-year-old professor, who dined there with his wife and another couple.

“You see this kind of underwater light… The greenish, bluish water and all the interior here is also quite tuned to the sea as well, so you get a feeling of just diving into the sea.”

“It is impossible to differentiate between the senses, your taste, sight, sound – everything is connected so it influences the way we experience the food,” he adds, admitting he was “a bit sceptical” at first but was ultimately sold on the concept.

For those who might worry about a catastrophe befalling the underwater structure, the owner says they can rest assured.

The 26-centimetre thick plexiglass window is designed to withstand storms, and the entire structure, with its thick concrete walls, is built to resist pressure and shocks from the rugged sea conditions.

“We’ve been through so many consultants I think it’s safer than anything else,” says Ubostad.

Nibbling on luscious lavender

Published June 8, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30370568

Nibbling on luscious lavender

tasty June 06, 2019 01:00

By THE NATION

2,343 Viewed

Up & Above Bar at The Okura Prestige Bangkok is crafting refreshing Lavender Afternoon Tea delights that will be available from July 1 through September 30.

Containing essential oils that have antiseptic and anti-inflammatory properties, when used in cuisine the lavender bloom imparts a delicate sweet floral flavour. Diners can indulge in sweet treats that include seasonal macarons, tannea milk chocolate bon bon, lavender and quark cheesecake, peach gateaux, lavender honey and yoghurt potted creme, chocolate and black current tart, pear and almond cake and traditional scones with clotted cream, jams and marmalade.

 

Freshly brewed illy coffee and premium Mariage Freres or Saro tea are the perfect companions to these sweet delights. The Lavender Afternoon Tea also includes savoury bites and sandwiches such as vegetarian pesto brioche with ikura, traditional cucumber and coronation chicken sandwiches, and artisan salmon gravlax.

 

The afternoon tea set is priced at Bt1,290 inclusive of illy coffee, premium Mariage Freres or Saro tea for two.

 

Make a reservation by calling (02) 687 9000 or email upandabove@okurabangkok.com.

Reach for the sky

Published June 2, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30370348

  • Margarita Magic
  • Kingfish Ceviche
  • Jalapeno Poppers
  • Tuna Tartare Sopes
  • Patatas Bravas

Reach for the sky

tasty June 01, 2019 01:00

By Kupluthai Pungkanon
The Nation Weekend

The rooftop Flamenco Bangkok offers a laid-back Latino ambience and some of the best Margaritas in town

PARTY LIKE the Latinos this weekend at the newly opened Flamenco Bangkok, a new party spot perched high on the ninth floor of EmQuartier.

The brainchild of The Mall Group’s top executive Supaluck Umpujh, the sky bar and lounge atop on Helix Building are filled with colour and Latin touches, reflecting the motto, “Without Passion, Life is Nothing.” Top-notch food, drinks, and hot Latin sounds takes party-goers back to an era of unbridled glamour, making Flamenco Bangkok a unique and inspired addition to Bangkok’s night scene.

The glamorous Latin ambience

Speaking to reporters at the recent grand opening, Supaluck explained that Flamenco Bangkok draws inspiration from the Spanish dance style and music genre and aims to bring the culture, music, contemporary arts and the flavours of the global Latin community to the centre of Bangkok.

The new venue is spread over 800 square metres and boasts a vast indoor area featuring a grand hall, decorated with crystal chandeliers, velvet sofas, antique furniture, and the main bar. The mezzanine lounge, meanwhile, is designed to offer VIP customers privacy and features well-known DJs and live bands paying homage to everything Latin, from Rumba to Samba. The outdoor rooftop bar area with its spectacular view invites guests to enjoy the sunset and the 180-degree view of Bangkok skyline and the cigar room adds a further touch of glamour.

Seafood Paella

Tesit Amatyakul, executive sous chef, is in charge of the Spanish and Mexican style kitchen, and serves up a diverse selection of delicious tapas including Kingfish Ceviche (Bt390) made to a tangy Peruvian recipe with Spanish onion, jalapeno peppers, finger lime and cilantro.

“Spices are the most important ingredients of any Latin dish and give it a distinctive and intensive taste. For example, our Pork Scratching (Bt150) is sprinkled with paprika, cumin, coriander root powder, garlic, chilli, and sesame. We also use different types of chilli to create the hot taste,” Tesit explains,

“Thais will love the Jalapeno Poppers (Bt290), a tapas dish featuring three of the peppers stuffed with Spanish Chorizo chilli, which is now can be grown in Thailand, cream cheese, chipotle mayo and mozzarella. They’re rolled in flour and crunchy breadcrumbs before being deep fried.”

Patatas Bravas (Bt180) is another of the chef’s recommendations. This potato confit dish is filled with a tomato-based Bravas sauce and aioli and baked for an hour. Tuna Tartare Sopes (Bt450), meanwhile, shows off its Japanese influences with the raw tuna mixed with jalapeno, avocado and sesame.

Chimichurri Beef

There are two types of soup available, served both chilled and hot: Chilled Gazpacho (Bt200) features blue crab meat, avocado, and olive oil, and Chicken Tortilla Soup (Bt250) uses black-eyed beans, harmony corn, and spring onion.

And for those wanting something more substantial that they can also share, there’s the Seafood Paella (Bt990) made with prawn, squid, mussels, Spanish sausage, and cooked with Bomba rice, saffron, paprika, and roasted capsicum, as well as Argentinean speciality Chimichurri Beef (Bt1,290) served with Manchego Mash and baby carrots.

Drinks-wise Margarita is the star. One of the best mixologists in the industry graces Flamenco Bangkok’s bar and serves up such punch-packing drinks as Margarita del Dragon and Tiki Poly Margarita with the aromatic flavour of fresh green apple, lime, and cucumber bitters along with Cuba Libra, Caipirinha, Maracuja Daiquiri and Tequila Shots. They’re priced at Bt380 a pop.

 

JUST SAY OLE!

>> Flamenco Bangkok in on the ninth floor of Building A, the EmQuartier.

>> It’s open every night from 6pm to 1 am.

>> Reservations are recommended. Email: Reservations@flamenco-bangkok.com or call (02) 003 6006.

Spice Market spices up

Published May 30, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30370051

Spice Market spices up

tasty May 27, 2019 14:50

By The Nation

2,354 Viewed

The Spice Market restaurant at the Anantara Siam Bangkok Hotel is celebrating its 36th birthday by revamping its interior decoration and offering a new menu of Thai delicacies.

Opened in 1983, this iconic Thai restaurant retains the original ambience, complete with colourful Jim Thompson fabrics, marble table tops and rich wooden furnishings that mirror the colour of a traditional spice market.

Adding a new bar concept, it serves original cocktails and Thai wines flavour-matched to each dish, alongside an extensive list of premium spirits, beers and wines from around the world.

The kitchen is in the hands of award-winning chef Warinthorn Sumrithphon and focuses on classic Thai recipes, including homemade curry pastes by renowned local food connoisseur ML Thor Kridakorn.

Using the best local produce, the menu remains faithful to the authentic flavours and evolves them with a dramatic new approach to plating. The signature selections include deep-fried roasted duck with chilli jam, crispy mackerel with simmered coconut milk and green curry with braised beef. There’re also set menus to enjoy.

Find out more at http://www.Siam-Bangkok.Anantara.com.

Doubling up for dinner

Published May 27, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30369954

  • Clay pot rice with Chinese sausage and egg
  • Known for its double-decker tables, popular Chinese cafe Lhong Tou spreads its wings from Chinatown to downtown Bangkok.
  • Fried shrimp wontons and fried shrimp wrapped with potato threads
  • Shrimp spring rolls

Doubling up for dinner

tasty May 25, 2019 01:00

By Khetsirin Pholdhampalit
The Nation Weekend

2,713 Viewed

Famed for its ‘double-decker’ seating, Chinese eatery Lhong Tou opens a second branch in downtown Bangkok

OPEN FOR just one year, Lhong Tou Cafe in Bangkok’s Chinatown has made a name for itself by offering a new take on such favourite Chinese snacks as shumai, wonton dumplings and buns.

Housed in an old shophouse, the cafe has only nine tables and a maximum of 30 seats. No reservations are taken and diners have to get a queue number from the machine at the front and usually have to wait a long time whether going for lunch or dinner.

Known for its doubledecker tables, popular Chinese cafe Lhong Tou spreads its wings from Chinatown to downtown Bangkok.

In response to popular demand – and complaints from customers about the long queues and no parking lot – the cafe has just opened its second branch in downtown Bangkok at the Market mall, opposite CentralWorld on Rajdamri Road. Double the size of the Chinatown shop, the downtown outlet can accommodate 60 diners excluding at the outdoor terrace that will open soon.

The interior is identical to the original store. Loyal customers can still spot the familiar street-style neon signage in red and green bearing the cafe’s name in Chinese lettering. The signature double-decker tables originally designed to cope with the small space of the first branch also make an appearance here.

“Our solution to the compact space of our first store in Yaowarat (Chinatown) was to put an upper deck above the lower seats. The structure is made from metal pipes and wooden planks. It’s like a mezzanine floor and it can be reached by climbing a ladder. Customers love it and enjoy climbing up. Most want to sit on the upper deck,” says Wannayos Boonperm, a co-owner in charge of design concept.

Wannayos has teamed up with the Voranate brothers, Nithi and Itthi – the guys behind the steakhouse Meat Bar 31 on Soi Sukhumvit 31. The siblings also serve as consultants to a number of restaurants and advise on interior design and the food concept.

Wonton soup and steamed shumai dumplings

“Lhong Tou means the head of the dragon and we adopted it because our first shop is located next to the Odeon Circle, the gate to Bangkok’s Chinatown. Tourists come to Yaowarat to try a variety of Chinese foods so they will hop from one restaurant to another. We wanted to become a pit stop on their culinary route, so we positioned ourselves as a cafe rather than a restaurant by serving Chinese-influenced snacks instead of heavy meals,” says Nithi.

Though none of the owners have any Chinese ancestors, they offer the Chinese snacks that people living in Yaowarat normally eat but present them in a more contemporary style.

“Chinese food at Yaowarat is not like what you can find in Hong Kong. It’s a mix of Chinese and Thai. That’s pretty typical and is what makes the Chinatowns in different cities so varied. We want our place to become an everyday cafe so the prices are affordable. I can say that the customers don’t need to spend more than Bt200 per person for both food and drinks,” adds Itthi, a Cordon Bleu-trained chef.

A set of congee and side dishes

Congee with a variety of side dishes is a popular Chinese breakfast usually enjoyed with family members. Instead of featuring it as a feast, Itthi presents it in individual servings, placing a bowl of congee and a variety of eight sides – fried Chinese sausage, dried shredded pork, pickled vegetable, salted egg yolk, boiled peanuts and seasoned mushroom – in a large bamboo basket. Priced at Bt129, it’s an all-day breakfast dish that’s much in demand.

A small soup bowl with three pieces of shrimp wonton dressed with goji berry (Bt59) is as tempting as the steamed shumai dumplings with three fillings – minced shrimp, minced pork and Chinese chives (Bt69).

Durian lava bun, mini BBQ pork buns, steamed shitake bun, and fried lava bun

For fried snacks, go for minced shrimp wontons (Bt69 for five pieces), shrimp spring rolls (Bt59), or shrimp dumplings wrapped with potato threads (Bt79). The fried chicken marinated with Mala sauce from Sichuan peppercorn, chilli and various spices is also worth trying and not too much numbing and spicy. It goes for Bt79.

Other popular snacks are fried lava bun with creamy custard and salted egg yolk oozing out (Bt29), five pieces of fried mini BBQ pork buns (Bt49), and a piece of durian lava bun (Bt59). There is also a steamed shitake mushroom bun (Bt59) that comes in a mushroom shape and is stuffed with seasoned mushroom.

Hot anti-ageing tea

To complement the food, customers can order a pot of hot anti-ageing tea consisting of osmanthus and butterfly pea flowers (Bt160). For cold drinks, opt for the refreshing butterfly pea lemonade (Bt70) or butterfly pea Thai milk tea (Bt75, only available at the second branch).

Lhong Tou Cafe is a big hit among Chinese-speaking tourists who account for about 60 per cent of the customers.

Iced butterfly pea Thai milk tea

 

“We didn’t expect to draw a lot of Chinese-speaking tourists to try our food,” says Nithi. “In addition to the flavourful taste, customers come to get an experience for which they are happy to spend. Unlike some restaurants where customers come to try a famous and particular dish, our cafe integrates all elements.”

“Some tourists just visit Bangkok once and complain that they missed the chance to eat at our restaurant. Our answer was to move closer to them by opening the new branch in the areas popular among Chinese tourists. In addition to Chinatown, the popular tourist spots are the sacred Erawan Shrine and the Pratunam shopping area,” adds Wannayos.

Clay pot rice with crispy chilli and garlic, crispy pork belly and soy saucemarinated egg yolk

As the second branch also attracts office people, particularly during lunchtime, five clay-pot rice bowls with different toppings have been added to the menu. Ranging in price from Bt139 to Bt169 a bowl, they include clay pot rice topped with Chinese sausages and egg or with chilli, garlic and crispy pork belly.

Chinese plum bingsu

The refreshing dessert that is only available at the second branch and perfect for sharing is Chinese plum Bingsu (Bt95), which boasts Chinese plum snowflakes served with fresh lychee and peach and lychee bubbles.

THAT TASTES SO GOOD!

Lhong Tou Cafe’s second branch is on the ground floor of the Market mall, opposite CentralWorld on Rajdamri Road.

It is open daily from 10 to 10.

Call (064) 935 6588 or visit “Lhong Tou Cafe” page on Facebook.

Tables with a healthy bent

Published May 24, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30369820

Tables with a healthy bent

tasty May 24, 2019 04:58

By THE NATION

Up & Above Restaurant at The Okura Prestige Bangkok is promoting its extended Sunday Brunch with the finest selection of local and international delicacies.

Prepared to order, the interesting option of main dishes includes panseared foie gras on brioche and grilled Canadian lobster as well as various Thai favourites. Diners can check out exclusive Japanese creations such as fresh sashimi and sushi, takoyaki, yakitori, tuna tataki with ponzu sauce, udon soup and gyoza. All can be paired with freeflow Champagne, Prosecco, selected wines, local beers, cocktails, mocktails, and soft drinks.

 

The seafood-on-ice corner encompasses freshly shucked French, Australian and American oysters, premium Maine lobster, giant Alaskan king crab, seasonal mud crab, blue crab, succulent prawns, New Zealand mussels, rock lobster and plump Manila clams.

The hot seafood menu includes river prawns, tiger prawns, Japanese scallop, oysters and squid while from the pasta station comes home made vermicelli and ravioli with a choice of pesto, carbonara, Bolognese, mussel sauces and creamy mentaiko with nori sauce.

 

The carvery serves up succulent roasted meats, salmon gravlax with blinis and fresh cream and a delicious beef Wellington with Yorkshire pudding and a red wine sauce. All dishes are complemented by healthy salads, fresh fruits, and indulgent desserts such as freshly baked chocolate lava cake, and homemade ice cream served with waffle.

The Sunday Brunch costs Bt2,800 with freeflow mocktails and soft drinks, Bt3,500 with selected freeflow wines, Prosecco, local beers, cocktails, mocktails, and soft drinks and Bt4,100 for the full Sunday Brunch inclusive of freeflow Champagne, Prosecco, selected wines, local beers, cocktails, mocktails, and soft drinks. Kids under 12 pay 1,050 for children aged under 12.

Book your table at (02) 687 9000.

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