tasty

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American cuisine with a Thai and Japanese twist

Published January 22, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30362648

American cuisine with a Thai and Japanese twist

tasty January 21, 2019 16:05

By The Nation

Sri Panwa, the luxury resort in Phuket that’s famous for its stunning panoramic ocean-view pool villas, rooftop bar and its local and international culinary experiences, is bringing chef Noah Sandoval from Chicago’s two-Michelin-starred Oriole to showcase his contemporary American cuisine in a one-day-only pop-up event on January 25.

“We have had the honour and privilege to host many international Michelin-starred chefs in the past two years from Italy to Japan and we’re delighted to be collaborating with chef Noah for an one-off dining experience,” said Vorasit “Wan” Issara, managing director.

Oriole was awarded two Michelin Stars in the restaurant’s first eligible year and has retained two stars them. Sandoval himself was recognized as a Food & Wine Best New Chef, received three semi-finalist James Beard nominations, and was named Chef of the Year by the Chicago Tribune. Oriole has also earned 4-star reviews from various publications.

“I’m so thrilled to be in Thailand and Phuket for the first time and looking forward to showcasing some of Oriole’s signature dishes while incorporating some of the finest local ingredients like the Phuket Tiger Prawn and Thai herbs into the menu,” Sandoval told reporters.

He will be offering an eight-course Tasting Menu for Btt5,000-plus excluding drinks featuring, among other delights, Golden Osetra Caviar with Kampachi, Saffron and Coconut; Aged Hamachi Nigiri with Fermented Truffle Honey and Fresh Wasabi; Phuket Tiger Prawn with Makrut Lime, Mint, and Caramel and Halibut with Phuket Beer, Bok Choy, and Genmai.

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The Oqposite attracts

Published January 19, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30362513

  • Oqposite Berry
  • The Oqpostie, a concealed gem in Bangkok’s Nanglerng area, looks intentionally unfinished with its crumbling bricks and flaked plaster. The food, by contrast, is intentionally scrumptious.
  • Stir-fried Shrimp Fat with Rice
  • Strawberry Shortcake

The Oqposite attracts

tasty January 19, 2019 01:00

By Khetsirin Pholdhampalit
The Nation Weekend

Ignore the contrarian ‘q’ and settle in at this hidden Bangkok cafe for some great home cooking

NO ONE is going to stumble by chance on the Oqposite, a Bangkok cafe. It’s hidden in a residential compound in an alley behind Wat Sommanat. You have to find the house nameplate that says “Baan Sathapitavej” and go through the gate. Oqposite is the building right in front of you, next to a cluster of residences where the family lives.

Siblings Donruedee and Piyamon Bantadthong set out to do something clever with the dilapidated two-storey wooden garage in the compound, and Oqposite is the result. They’d both tired of their full-time jobs – Donruedee at a marketing firm and Piyamon plying her certificate from Le Cordon Bleu Dusit Culinary School in various food-industry positions.

The Oqpostie, a concealed gem in Bangkok’s Nanglerng area, looks intentionally unfinished with its crumbling bricks and flaked plaster. The food, by contrast, is intentionally scrumptious.

“We decided to run our own business and make use of our own area,” says Donruedee. “We want this place to be a hideaway where you can spend some leisure time with a good cup of coffee and tempting comfort food.”

The sisters initially envisioned the cafe as a loft, but the creaky garage was too fragile, so they has a new steel structure built and decorated with some of the old woodwork to evoke a little nostalgia.

Both the exterior and interior deliberately look unfinished – or maybe overdue for demolition – with their aged surfaces, crumbling bricks and plaster and worn patterns on the floor tiles. On the roof is flaking, rusty corrugated zinc, on the walls smears of paint and plaster.

The cafe’s appearance is quite literally the opposite of what’s gone into the planning.

On the second floor is an old bookcase filled with novels that haven’t been thumbed since the sisters’ grandma, Pratin Sathapitanon, was alive. She was a great cook, they say, and Baan Lae Suan Publishing collated some of her recipes in “Dishes of the Sathapitanon Family”.

There’s also an outdoor balcony that’s lovely for loitering.

“The building might look unfinished, but it’s very welcoming when you come in and have a seat,” says

Donruedee. “The tables and chairs are a jumble of contemporary and vintage style. The ladies’ restroom has a dark portrait of a man and the men’s room is vice versa, all black with a portrait of a woman done in a white palette.”

Design students and other alert readers will have realised that Oqposite isn’t an Inuit word but in fact spells “opposite”, with the “q” just being contrary.

At lunchtime on weekdays, the eatery is busy with the folks who work nearby at the UN office, Government House and Bank of Thailand. If you want to chill out, it’s better to go in the late afternoon or on a weekend.

Piyamon has made good use of the family recipes on the menu.

Stir-fried Shrimp Fat with Rice

When she was a child, her grandma often cooked stir-fried shrimp fat with rice, and that’s become a signature dish of the cafe, selling for Bt180. The shrimp fat is first cooked sous-vide and then quickly stir-fried with oil, ground coriander root, garlic, pepper and roasted chilli paste. As well as rice, it comes with a boiled egg and seafood sauce to cut the oiliness.

The in-house tom yum sauce is slightly spicy and tangy and appears in two dishes.

Taco Tom Yum Goong 

Taco Tom Yum Goong (Bt190) is a perfect appetiser, a crisp tortilla spread with the sauce and topped with mozzarella cheese and shrimp. Adjust the taste with the lemon slice, dried chilli and coriander leaf served on the side.

Tom Yum Spaghetti 

Tom Yum Spaghetti (Bt250) pairs al dente pasta with shrimp, all rendered smooth with milk and cream.

Also worth trying is Spaghetti with Bacon and Garlic (Bt220), featuring sun-dried tomatoes and Parmesan cheese.

“I dry my own tomatoes because the kind imported from Italy are too tangy,” says Piyamon, who has previously worked in the kitchens of the Novel Siam and a casino-hotel in San Diego, California.

Spaghetti with Bacon and Garlic 

“I use local cherry tomatoes that I keep preserved in sugar before sun-drying them. The bacon is cut thick and seared so it’s half-crispy and half-soft. The dish is slightly sweet and a little salty.”

Piyamon comes up with around five choices of sweet treats every day. You might get Caramel Pudding, Strawberry Shortcake, Tart Chocolate or Orange Yoghurt, with prices ranging from Bt140 to Bt160.

Caramel Pudding

The drinks on offer are in keeping with the concept of opposites, using contrasting ingredients, colours, looks and tastes.

The Oqposite Berry (Bt155) is berry tea topped with cold brew coffee of medium-roasted blends from Ethiopian, Brazilian and Thai beans. The Honey Matcha (also Bt155) is yellow with honey lemon juice and green with green tea.

Honey Matcha

CRAVE THE CONTRASTS

The Oqpostie is on Paniang Road off Nakhon Sawan Road and opposite the crematoriun of Wat Sommanat in Bangkok.

It’s open daily except Tuesday from 9am to 8pm.

Call (089) 523 9824 or visit http://www.TheOqposite.com.

A dinner to remember

Published January 16, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30362286

A dinner to remember

tasty January 15, 2019 16:18

By The Nation

Bangkok Chefs Charity Fundraising Gala Dinner returns for its 10th edition with 22 tops chefs from leading hotels in Thailand and Thai Airways International to craft an 11-course gourmet menu on February 4 at the Royal Ballroom of Mandarin Oriental Bangkok.

The chefs will use premium imported products together with the pesticide-free vegetables from Jan-Ka-Pak’s agricultural plots at Chakrabandh Pensiri Centre for Plant Development in Chiang Rai, camellia seed oil from PatPat brand of the Chaipattana Foundation, and from Phufa Shop, all of which are projects initiated by Her Royal Highness Princess Maha Chakri Sirindhorn.

“We are once again highlighting camellia seed oil from PatPat and pesticide-free vegetables from Jan-Ka-Pak as ingredients in the creation of this year’s menu in order to continue to let the public be aware of the many benefits of these high-quality products of Chaipattana Foundation in Chiang Rai, which has carried out extensive agricultural development projects in order to ensure sustainable benefits for all communities,” said Nuntiya Hame-ung-gull, managing director of Gourmet One Food Services (Thailand) – the operator of the event.

This year, apart from the participation of aspiring young chefs – each of whom will partner with two chefs to learn and help in the creation of each dish from the 11-course epicurean menu, there will be a fashion show by children of prominent personalities featuring the pagakayaw shawl from Phufa. The products will go up for auction after the catwalk show.

The highlight fund-raising segment of the Bangkok Chefs Charity is the opportunity for guests/philanthropists to make donations and in return for their generosity, the highest bidders will be presented with a formal gourmet dinner cooked by their preferred chefs at the bidder’s residence or venue of choice.

All funds raised during the course of the evening as well as the auction of Phufa’s pagakayaw products and ticket sales, without any deductions for expenses, will be presented to HRH Princess Maha Chakri Sirindhorn to benefit the Royal Patrol Police schools.

Since the inaugural Bangkok Chefs Charity which took place in 2009, proceeds amounting to Bt132.66 million, derived from ticket sales and funds raised during each event from the past nine editions, have benefitted the Royal Patrol Police schools under the Patronage of Her Royal Highness, and provided scholarships for needy children as well as contributed towards purchase of teaching and learning materials and sports equipment.

The Princess will preside over the event on February 4 at 5pm.

Tickets cost Bt12,500 per seat (10 seats per table). For reservations, call (02) 403 3388 extension 108 or (091) 837 5555.

Seafood with a Singaporean twist

Published January 12, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30362083

  • Chilled Honeydew Sago
  • Singapore’s popular seafood chain Jumbo Seafood has opened its first Thailand branch at Iconsiam.
  • Chilli Mud Crab
  • Bacon Roll Tossed with Salad Cream

Seafood with a Singaporean twist

tasty January 12, 2019 01:00

By Khetsirin Pholdhampalit
The Nation Weekend

Jumbo Seafood’s much-loved crustaceans find a new home in Bangkok

JUMBO SEAFOOD, one of the most popular seafood restaurants among Thai visitors to Singapore, has now sailed into the kingdom and opened its first outlet here at the mega mall Iconsiam.

Spread over 800 square metres overlooking the Chao Phraya river, the restaurant is decked out in the silver, gold and bronze palette that Iconsiam has picked as its signature. Ripple motifs appear on the ceiling, the hanging lamps and the pillars to evoke the flow of the river.

The restaurant can accommodate 260 diners indoors and another 40 outdoors. Three private dining rooms each with a capacity for up to 12 guests are also available. Lobsters, crabs and fish swim around the 12 glass tanks and at the tables, most of the diners are donning lobster claw-style gloves and lobster headdresses all ready for those must-have selfies.

Singapore’s popular seafood chain Jumbo Seafood has opened its first Thailand branch at Iconsiam.

Jumbo Group opened its first Singapore-style seafood restaurant in 1987 at Singapore’s East Coast Seafood Centre and now has 17 outlets across Asia in China, Vietnam and Taipei. Thailand’s branch is operated by Ded Chinsupakul of CJ Seafood.

“Jumbo Seafood is my favourite seafood restaurant in Singapore because it serves the very freshest ingredients and truly delicious sauces. It took me almost three years to acquire the franchise for Thailand and I anticipate more than 200,000 customers in the first year,” says Ded, who also runs Sushi Den, Lugang, Capri, Ibushi, and Why 97.

Guests enjoy wearing the lobster-like props for their funny photos.

Eighty per cent of the menu is identical to that offered in Singapore and the prices are about the same too. Devotees will be pleased to find the restaurant’s 12 signature sauces, among them chilli crab paste, black pepper spice, XO and Nonya, which are flown in regularly to maintain the same taste and quality.

Famous for its crabs, Jumbo Seafood offers mud crabs (Bt200-Bt220 per 100g), mostly imported from Vietnam and Kenya, which have a white and juicy flesh with a tinge of sweetness. The Alaskan king crabs (Bt440 per 100g) boast sweet and delicate flesh while the Dungeness crabs (Bt220 per 100g) from the US and Canada are distinctive for their firm flesh and delightful salty-sweet flavour.

Chilli Mud Crab

The recommended cooking styles of each type of live crab are listed on the menu and guests get to choose the one they prefer. The Bangkok branch can so far provide five cooking styles out of the 10 available in Singapore. Diners can enjoy the crabs lightly fried or steamed with ginger before being stir-fried in a chilli sauce and egg, or stir-fried with thick gravy made with black pepper. Other choices are stir-frying with pepper and spiced salt, or with salted egg. Steaming in Chinese wine and egg white is another option.

Handed my bib and a crab opener, I try the mud crab with chilli sauce and swoon over the slightly sweet and spicy sauce made from over 10 Asian spices. The texture is creamy and the dish so flavourful that I soak it up with a mini fried bun or mantou.

Deep-fried Red Tilapia with Nonya Sauce

Next up is a whole Deep-fried Red Tilapia with a sweet-sour sauce called Nonya (Bt80 per 100g) that gives off a well-balanced sweet, tangy and nutty taste that reminds me of satay sauce.

Tiger prawns are offered boiled, fried with pepper and spiced salt, with cheese and butter, or steamed with minced garlic. I sample the Herbal Drunken Prawns (available in three portions for Bt368, Bt468 and Bt698) in which the prawns are cooked in a bowl of herbal soup giving the dish a warm herbal fragrance.

Herbal Drunken Prawns

Exclusive to the Bangkok branch are river prawns from Ayutthaya. They can be cooked in various styles such as cheese-baked with mentaiko (cod/pollock roe), steamed with minced garlic and fried either with salted egg or glazed soya sauce.

Golden Salted Egg Fish Skin 

The appetisers are also worth trying and include Golden Salted Egg Fish Skin (Bt228) with a rich, creamy taste and a crisp texture and a Bacon Roll tossed with salad cream (Bt188-Bt358) with a dense minced squid stuffing.

 Chilled Mango Sago Pomelo

The dessert menu is small for now but among the choices is chilled mango sago pomelo (Bt118) and chilled honeydew sago (also Bt118).

The drinks list is also limited, offering mango smoothie (Bt110), barley (Bt60) or a whole fresh coconut (Bt110).

TASTES OF THE DEEP

Jumbo Seafood on G floor of Iconsiam is open daily for lunch, 11am to 2.30pm and dinner, 5 to 10pm.

Call (02) 118 6290 or visit “jumboseafoodbangkok” |page on Facebook.

Spanish cuisine to take a bow

Published January 12, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30361976

Spanish cuisine to take a bow

tasty January 10, 2019 12:07

By The Nation

Spanish chef Pere Planaguma of the two-Michelin-starred Rom restaurant in Roses, jets into town this month to present a series of exclusive dining experiences over a six-day period at Jojo restaurant, St Regis Bangkok from January 22 to 27.

Planaguma, who previously worked at El Bulli, and Les Cols, will shares his creative, sustainable and seasonal Spanish gastronomy in a three-course lunch and eight-course dinner at Jojo from January 22 to 26, and a Sunday brunch at Viu on January27.

A master at stripping back the complexities to amplify the essentials, his lunch at Jojo will feature the chef’s signature Spanish omelette, shellfish fideua with saffron, basil, flowers and other fresh herbs, and a crispy lamb leg with black truffle. Dinner at Jojo sees an indulgent eight-course menu, with highlights such as fish soup with allioli noodles, coconut mozzarella salad, tuna tartar with sea urchin and caviar, and a lobster suquet with soft potatoes and eucalyptus oil. The Sunday brunch will also include such gourmet treats as chef Planaguma’s bacalao ceviche, fish brandade and Catalan creme brulee, among other selections.

The simplicity, generosity and elegance of Planaguma’s craft showcase his creative vision, to emphasise even the most modest of ingredients. Few elements convey authenticity and emotion in his cuisine, which reflect his way of being in life. Chef’s culinary traditions are deeply rooted in his homeland and the landscape surrounding him. He takes familiar products and interprets them into a modern language and presentation, where tradition meets and contrasts with the avant-garde.

The three-course lunch costs Bt2,500-plus (with additional Bt1,800 for wine pairing) and the eight-course dinner goes for Bt4,900-plus (Bt2,800-plus for optional wine pairing). The Sunday brunch is Bt2,850-plus including non-alcoholic beverage and additional Bt990-plus for free-flow wines.

For reservations, call (02) 207 7777 or visit http://www.StRegisBangkok.com.

Delicacies for day and for night

Published January 9, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30361752

Delicacies for day and for night

tasty January 07, 2019 14:40

By The Nation

Master Chef Shigeru Hagiwara at The Okura Prestige Bangkok’s award-winning Yamazato restaurant is all set to celebrate the arrival of spring with Setsubun Gozen lunch platters and a Kaiseki dinner that is available February 1 to 24.

The first Setsubun Gozen lunch platter opens with a starter of asari clam, shrimp, leek and wakame with miso dressing and the second platter features a grilled dish of amberjack with fig miso garnished with Japanese green pepper and served with simmered sweet potato and pickled miyoga and Ehomaki roll.

The multicourse Setsubun Kaiseki dinner serves monkfish liver, oyster, and shrimp with wasabi egg yolk mayonnaise sauce as an appetiser and follows up with a soup of soft cod roe dumpling with mushrooms and a hint of yuzu. Other treats include sashimi of tuna, yellowtail, torched scallop and sweet shrimp; perfectly grilled Spanish mackerel and Wagyu beef with a seaweed and white sauce; and a simmered sensation of woodencup shaped radish, abalone, soybeans, otafuku wheat gluten and plumblossom shaped carrot.

This is followed by a tempura course of snow crab – pond smelt fish, shiitake mushroom and Japanese green pepper; and a rice and hot noodle dish of vermicelli with asari clam, honewort, shimeji mushroom and a hint of yuzu served with Ehomaki roll. A flavoursome dessert of matcha warabi mochi with black sugar syrup concludes the springtime feast.

Setsubun Gozen lunch is priced at Bt1,400plus per person and Setsubun Kaiseki dinner at Bt4,700plus per person.

Book your meal at (02) 687 9000 or email yamazato@okurabangkok.com.

Grills go gourmet

Published January 6, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30361638

  • Craft Beer
  • While maintaining its signature grillstyle offerings, Space Q – an upgraded edition of Bar B Q Plaza – provides more premium meat options and a wider range of dishes and drinks.
  • Space Q aims to be a get-together venue for social media-savvy customers and Bar B Q Plaza’s regular customers.
  • Pork Volcano
  • Shabu Pork Salad
  • Cheese Lava Prawn Ball

Grills go gourmet

tasty January 05, 2019 01:00

By Khetsirin Pholdhampalit
The Nation Weekend

Bar B Q Plaza moves upmarket with the opening of trendy eatery Space Q

WELL-KNOWN barbecue chain Bar B Q Plaza celebrates the arrival of 2019 with the launch of Space Q, a new and upgraded grill-style restaurant. Located in trendy Thonglor, it serves a selection of premium meats and an extensive choice of dishes and drinks all day from midday to midnight.

Located on the second floor of the Taste Thonglor community mall on Thonglor Soi 11, the open-plan interior is designed on a “social grill” concept to encourage interaction among diners. It can accommodate 80 guests and each table comes complete with two USB sockets to ensure customers can stay connected all the time. An open kitchen where guests can see the chefs at work adds a classy touch.

 While maintaining its signature grillstyle offerings, Space Q – an upgraded edition of Bar B Q Plaza – provides more premium meat options and a wider range of dishes and drinks.

“Bar B Q Plaza’s customers living and working in the Sukhumvit area have long been asking us to open another outlet in addition to our existing two branches at Big C on Rama IV Road and Terminal 21 mall. They want a cosy atmosphere that encouraging lingering over a great meal and, most importantly, a greater variety of dishes,” says Boonyanuch Boonbumrungsub, executive vice-president of Bar B Q Plaza.

Keeping in mind the demands of diners who like to socialise, especially after work, take photos, and share their experiences on social media platforms, Boonyanuch and her team spent almost a year developing the Space Q brand.

Space Q aims to be a get-together venue for social media-savvy customers and Bar B Q Plaza’s regular customers.

“The ‘Space’ in the name invites people to come and share quality time over meals while the ‘Q’ comes from Bar B Q Plaza and underlines the DIY grill concept that we have operated for the last three decades. The green neon light sign on the glass facade is a nod to the signature green logo of Bar B Q Plaza,” Boonyanuch adds.

Space Q is equipped with new electric BBQ grills boasting a removable shabu shabu pot in the middle section to enable diners to enjoy both BBQ and shabu shabu at the same time. In addition to a wide range of meats ideal for grilling, the menu has an extensive choices of salads, appetisers, rice and noodles as well as desserts guaranteed to delight customers of all ages.

The new electric BBQ grill complete with a removable shabu shabu pot in its middle section.

The new smoke extractor system generates ozone particles to purify the air and get rid of smoky odours. Aprons and caps are also provided on request.

The presentation is designed to catch the eye and look good in those must-have snaps of dishes as they arrive at the table. Already popular for its photogenic as well as its appetising charm is the Volcano (Bt700 for beef, Bt590 pork), a stack of sliced meats stacked around dry ice that erupts like an active volcano with white smoke billowing out of the its “mouth”. Ideal for large groups, it features 30 slices of beef/pork loin and beef/pork fillets piled high and topped with special brown sauce called lava.

 Pork Volcano

Another speciality is the Truffle US Angus Beef Set (Bt630) featuring sliced US Angus chuck eye and rib eye served with parmesan cheese and truffle oil. To enhance the gourmet quotient, simply order the add-on fresh truffle shavings and pay an extra Bt150 for the set.

 Truffle US Angus Beef Set

The most premium beef is A4 Hokkaido (Bt1,590) offering a marbled 150-gram Wagyu cut with very soft and tender texture. If you like beef with a soft yet chewy texture, try the Thai Wagyu Chunk (Bt520) instead.

A4 Hokkaido Beef

For pork lovers, the premium choice is Kurobuta Steak (Bt400) featuring a generous portion of pork neck, thick sticks of smoked bacon, pepper sausage, udon noodles and fresh vegetables.

Perfect for big groups is the Super Party Set (Bt1,060 for beef/Bt845 pork), which has 55 beef/pork slices and is served with French fries, wasabi flavoured diced tobiko, kimchi, taco wasabi, tiny crispy fried fish, roasted spicy mixed nuts and edamame beans.

Super Party Pork Set 

Fans of Bar B Q Plaza will find the familiar Value Sets (Bt285 for beef/Bt255 pork) with slices of beef/pork, udon noodles, carrot and baby corn and Family Sets (Bt549/Bt529) with sliced pork/beef, marinated chicken, bacon, liver, river prawn, squid, sliced fish, and squid ball.

Space Q provides three kinds of dipping sauces including the signature Bar B Q Plaza sauce with refillable chilli and garlic, grill sauce and ponzu.

For the shabu, two choices of broth are on offer – chicken and shoyu-based – and a range of a la carte dishes such as sea bass (Bt110), river prawn (Bt110) and squid ball (Bt75) and mushrooms like eryngii, shitake and black shimeji (Bt40 each).

Spicy Gyoza

The refillable shredded fresh cabbage, a signature offering at Bar B Q Plaza, is not available here but the popular fried gyoza is and it’s presented with a twist –served with carbonara sauce (Bt170), spicy sauce (Bt140), and chilli and lime dressing (Bt140).

Various choices of single rice and noodle dishes are also offered and perfect for a quick lunch. They include Grilled Pork on Rice (Bt150), Garlic Beef Steak on Rice (Bt170), Stir-fried Rice Vermicelli with Crispy Pork and Water Mimosa (Bt170) and Kimchi Udon (Bt150).

 Lemon Lime Sorbet and Green Tea Ice Cream Parfait with Coffee Jelly

The desserts are also pleasing. Among them are Green Tea Ice Cream Parfait with Coffee Jelly (Bt130) and a selection of sorbets such as mixed berries, yuzu and lemon lime (Bt100 each).

 Flavoured Chuhai 

And the drinks menu is designed to please offering everything from fruit-based soda, frappe and tea and coffee to craft beer, sake, umeshu (Japanese plum liquor), chuhai (Japanese alcoholic drink flavoured with lychee, melon or yuzu honey) and a Suntory highball with soda, water, or on the rocks.

QUEUING UP FOR Q

Space Q is on the second floor of the Taste Thonglor community mall on Thonglor Soi 11 of Bangkok.

It is open daily from 11am to midnight.

Call (061) 384 2276

ATTITUDE bar launches ‘Golden Burger’ promotion

Published January 3, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30361545

ATTITUDE bar launches ‘Golden Burger’ promotion

tasty January 03, 2019 13:06

By The Nation

ATTITUDE Rooftop Bar & Restaurant is having a special promotion “Golden Burger – Wagyu Beef Margaret River” from Friday to January for meat lovers.

The promotion from 11.00 am to 23.30 pm will allow patrons of the bar to enjoy a premium golden burger created by Chef De Cuisine Alexandre Castaldi on panoramic rooftop. The prices are THB 650++.

Golden Burger – Wagyu Beef Margaret River”  is a grand dish featuring Medium rare Australian Wagyu Beef, topped with cheddar cheese, smoked bacon, fresh vegetables and special sauce from our chef’s secret recipe before  finishing off with gold dust sesame seed bun.

 

ATTITUDE Rooftop Bar & Restaurant is located on 26th floor above Avani+ Riverside Bangkok with an amazing Chao Phraya River and City panoramic views. For more information and reservation, please call +66 2431 9120 or email. reservation@attitudebangkok.com. or visit http://www.attitudebangkok.com.

A toast to Bloody Mary

Published January 3, 2019 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30361539

A toast to Bloody Mary

tasty January 03, 2019 12:35

By The Nation

Aqua, the open-air dining and cocktail lounge of Anantara Siam Bangkok Hotel, is celebrating World Bloody Mary Day from now until January 14.

The origin of Bloody Mary Day is as shrouded in mystery and intrigue as the history of the drink itself. Even the name is quite enigmatic, with various scholars suggesting it was named after Queen Mary I of England, Hollywood star Mary Pickford, or even a waitress named Mary who worked at the Bucket of Blood bar in Chicago all given as possible namesakes!

There are also three versions of the story of where the Bloody Mary drink was first made. Fernand Petiot, a bartender originally from France, claimed to have invented the Bloody Mary in 1921 when he was working at Harry’s New York Bar in Paris that was popular with Ernest Hemingway and other American expatriates at the time. Veterinarian-turned-writer James Rollins, on the other hand, claims that the Bloody Mary was invented in the Hemingway Bar at The Ritz Paris. And an ocean away, New York’s 21 Club claims that the Bloody Mary was first made there, though they do have two versions of the story. One is that it was invented in the 1930s by a bartender named Henry Zbikiewicz, and another attributes its invention to the comedian George Jessel, who frequented the 21 Club.

The best and easiest way to celebrate Bloody Mary Day is by inviting some friends over to mix up and then enjoy a Bloody Mary or two. Or three. If you’ve never tried one before, and the idea of combining tomato juice with vodka just doesn’t sound particularly appetising to you, this is the time to do it.

World Bloody Mary Day falls on January 1 of every year – a day when many will feel hungover. This year, Aqua invites all comers in celebrating the drinking of the Bloody Mary cocktail with four creations – a Dashi Bloody Mary from Japan, Kimchi Bloody Mary from Korea, a Thai spicy red curry version and the a la mama variety from Italy. Prices start from Bt310-plus and the drinks are served from 6-11.30pm.

Book your table at (02) 126 8866 extension 1210 or email: aqua.asia@anantara.com.

Twelve months of dining delights

Published December 31, 2018 by SoClaimon

ศาสตร์เกษตรดินปุ๋ย : ขอบคุณแหล่งข้อมูล : หนังสือพิมพ์ The Nation

http://www.nationmultimedia.com/detail/tasty/30361304

  • Of the 27 starred restaurants in the second edition of “Michelin Guide Bangkok”, the kitchens of eight of them are under the baton of a woman.
  • Yuba Mille Feuille, Yuki Tofu, and Goma Tofu at Mihara Tofuten
  • Mei Jiang brings modern flair to Chinese tradition with the introduction of a degustation menu.
  • More than 30 different vegetables and herbs are on offer at the Farm Station at Charna.
  • Haoma takes a sustainable approach to “progressive” cuisine with its farm-to-table meals.
  • Pru’s own farm grows organic vegetables and herbs and raises freerange chickens and ducks.

Twelve months of dining delights

tasty December 31, 2018 01:00

By Khetsirin Pholdhampalit
The Nation

A look back over the gustatory trends of 2018

THE DINING scene in Bangkok is constantly evolving, with new trends being set and others falling by the wayside.

One of those new trends in 2018 was the rise of the degustation menu that saw chefs of Thai, Chinese, Indian, Japanese and Western cuisine creatively turning classic and comfort dishes towards fancy presentations.

The sustainable approach and farm-to-table movement that has been in the works for some time continues to respond to diners’ concerns of where the food we eat comes from, how it is grown and produced and the ingredients that are used.

And the spotlight has also shone brightly on female chefs. Of the 27 starred restaurants in the second edition of “Michelin Guide Bangkok”, the kitchens of eight of them are under the baton of a woman.

The rise of the degustation menu

Growing in popularity among diners, tasting menus offer a small sampling of the chef’ specialities over a number of courses. At the launch of the second edition of the “Michelin Guide Bangkok” last month, Gwendal Poullennec, international director of the guidebooks, made mention of the move towards degustation, saying “we have also seen a trend in the degustation menu, whereby chefs design a complete experience for diners”.

Mei Jiang brings modern flair to Chinese tradition with the introduction of a degustation menu.

Though its crowd-pleasing a la carte menu remains unchanged so far, the famed Chinese restaurant Mei Jiang at the Peninsula Bangkok has for the first time since it opened 20 years ago introduced a 16-course degustation menu prepared by its new Chinese cuisine executive chef Ball Yau.

This, says Yau, is a splendid way of introducing himself to the regulars and a great chance for them to try unfamiliar dishes served in tasting portions.

Braised wagyu beef brisket rolls in beef soup

The 40-year-old chef tries to integrate Chinese culinary tradition with contemporary flair and innovative presentation. His modern version of Chinese-style mixed vegetable stew has a whole organic cocktail tomato filled with braised mixed vegetables and dressed with pumpkin sauce. His braised M6-score wagyu beef brisket is wrapped in thin slices of turnip, all this in beef soup.

Local organic duck at Elements

The one-starred Michelin Elements restaurant at the Okura Prestige Bangkok, which is known for its gourmet French cuisine with seasonal Japanese influences, has also offered new tasting menus, developed in collaboration with the chefs at the two-starred Michelin restaurant Ciel Bleu of its sister property Okura Amsterdam.

“I believe tasting menus are becoming increasingly popular because chefs want to offer patrons the chance to experience their signature dishes as part of the dining experience,” said Element’s executive chef Alvaro Roa. “Our new tasting menu can be likened to a culinary journey that tells the story of exceptional seasonal produce prepared with French savoir-faire and Japanese twists. Moreover, from a practical point of view, a tasting menu is an efficient way for the kitchen operation to ensure that all dishes served to our guest are consistently of a superior quality.”

Tofu is the star ingredient in the omakase-style, multicourse dining experience at Mihara Tofuten 

Bean curd has never been so appealing as it is in the fine-dining creations of the new restaurant Mihara Tofuten – Bangkok’s first eatery dedicated to bean curd. This basic ingredient can be elevated for luxurious omakase-style dining, in which the chefs decide what to serve rather than filling guests’ orders. The eatery offers a 12-course degustation dinner menu with 16 items and a six-course sampler for lunch.

Deep-fried Zaru Tofu

“Diners today are more open-minded and discerning and they regularly follow the Instagram feeds of influencers and food gurus to discover the trends in dining out culture. If Mihara Tofuten had opened five years ago, it would not have been a success. Today people prefer something special and unique and restaurants with mastery in speciality cuisine are evidence of the popularity of omakase-style sushi restaurants in Bangkok,” said food critic Kittidech Vimolratana, who is known as @itan on Instagram, and is a co-owner of Mihara Tofuten.

Tofu Ice Cream, Tofu Blancmange and Tofu Chocolates

At the restaurant, cold gazpacho is reinterpreted with a tofu-centric presentation with tofu miso topped with jelly made with shrimp broth, diced tomato and zucchini and a morsel of Kuruma shrimp. The dessert list offers tofu ice cream, tofu blancmange with a shot of espresso and four chilled tofu chocolates in four flavours – pistachio, rum raison, cacao and matcha.

“Diners are willing to pay if what they get is value for money (the degustation dinner menu costs Bt4,900) and explores new dining experiences like nowhere. Thais also love to sample a variety of tastes and the degustation menu meets those needs,” added Kittidech.

Thai Samrum Tri “Local Wisdom Thai Cuisine” – Korat Wagyu beef spicy consomme at R.Haan

Thai restaurants including R.Haan, Saawaan, Le Du and Sorn, each of which earned one Michelin star this year, also offer degustation menus.

R.Haan run by celebrated chef Chumpol Jangprai of R.Haan offers a choice of three seasonal samrub (a set of shared dishes), each made up of multicourse items based on ancient recipes but in attractive new presentations.

“We want people to sample a variety of dishes with different tastes made from carefully selected seasonal ingredients and enjoy a new dining experience. Pairing different items in one samrub is local wisdom. The different flavours don’t only complement each other, but also cater to family members of different ages,” Chumpol told The Nation a few months back.

Yum naem kao tod

Sujira Pongmorn, chef de cuisine at the new restaurant Saawaan, elevates Thai street food in multi-course offerings while maintaining authentic flavours.

Her yum naem kao tod (spicy salad with pickled sausage and crispy-fried curried rice) comes in a totally new look with house-fermented beef brisket, crispy-fried curried rice, pickled cucumber slices and fried ginger.

Run by rising star Thitid “Ton” Tassanakajohn, Le Du has four- and six-course tasting menus based on seasonal produce and sustainable local ingredients. He offers a new take on kao khulk kapi, cooking organic rice with aromatic shrimp paste and pork jam and serving it with grilled river prawn on the side.

Green destinations

Many restaurants have pursued the sustainable and farm-to-table concept this year, among them Haoma in downtown Bangkok, which has committed to becoming zero-waste by the end of next year.

Pla nil, a fish highly recommended by King Bhumibol, is cultivated in constantly recycling rainwater at Haoma.

Operated by Deepanker “DK” Khosla from India, Haoma has its own backyard with an integrated “aquaponics” system where fish and plants grow together as well as a four-rai farm in Chiang Mai that supplies ingredients for his farm-to-table meals. Whatever food waste emanates from the kitchen ends up in the fishes’ bellies and then the fish waste fertilises the plants, which in exchange filter the water in which the fish live.

“We’ve already reduced about 80 per cent of the waste and the rest depends on our suppliers. We’ll stop using suppliers who use diesel trucks – they have to run on CNG [compressed natural gas]. And we give our vegetable suppliers cotton bags to use for deliveries so there’s no need for plastic. The meat we get in recyclable containers,” said Khosla.

Pru’s own farm grows organic vegetables and herbs and raises freerange chickens and ducks.

The farm-to-table restaurant Pru at Trisara Phuket, the first and only restaurant in Phuket to earn one Michelin star in the second edition of “Michelin Guide Bangkok” which has expanded its entries to include Phuket and Phang Nga, is based on a “Plant, Raise, Understand” concept.

Pru has its own farm, Pru Jampa, to grow organic vegetables and herbs and raise free-range chickens and ducks. Pru’s chef de cuisine Jim Ophorst and his team also work closely with local suppliers and farmers whose methods are certified as environmentally and ethically responsible.

Burned leek with wild mushrooms

“My ultimate goal is to create a 100-per-cent locally sourced menu. To cook something great, you need great products from great farmers. Great farmers are from strong communities. So, at Pru, we don’t want to be just a kitchen. We want to strengthen the local farmer community. This will yield better ingredients for better dishes,” Ophorst enthused.

Based on the idea of “happy supply chain”, new restaurant Charna at Siam Center relies wholly on certified-sustainable producers for its menus ranging from hot pot, grill, salad and appetiser, to drink and dessert.

More than 30 different vegetables and herbs are on offer at the Farm Station at Charna.

The seafood comes from the Save Our Fish-Save Our Sea Network, the only network of Thai fishermen recognised with the Organic Agriculture Certification of Thailand. The pork is from Green Pork@Ratchaburi, a farm that produces meat free of antibiotics, vaccines and growth hormones, while many of the organic and toxin-free vegetables come from the Jon Non Rai and Boon Chaluay farms in Nakhon Ratchasima.

The Cold-pressed Juice Station

The menu even has QR codes for the main producers that, when scanned with a phone, reveals more information about them.

“We want to pinpoint where the food comes from, how it’s grown or produced and what ingredients are used,” said Panadda Ritthiruengdej, public relations manager at Food Passion that operates the restaurant. “The principle is environmental sustainability. We should learn about the produce and the producers and be able to recognise their real value.”

Women power

Supinya “Jay Fai” Junsuta, 72, owner of streetside eatery Jay Fai, has become well-known on both the local and international dining scenes and retained her one Michelin star rating this year. Jay Fai is the only street venue in Bangkok to earn this coveted award.

Jay Fai (Photo:EPA-EFE)

Diners still queue at her small shophouse with just seven tables in the Pratu Phee area and order the dishes suggested in the Michelin guide, namely crabmeat omelette and stir-fried crab curry.

Of the 27 starred restaurants in the second edition of “Michelin Guide Bangkok”, the kitchens of eight of them are under the baton of a woman.

From the total 27 starred restaurants in the second edition, eight boast female chefs –Jay Fai, Sujira of Saawaan, Bo Songvisava of Bo.lan, Garima Arora from Gaa, Pim Techamuanvivit of Nahm, Bee Satongun of Paste, Banyen Ruangsantheia from Suan Thip, and Pannee Ganisthanaka of Ruean Panya.

Another attractive restaurant, Front Room at the newly opened Waldorf Astoria Bangkok, is also manned by a female Thai chef. Rungthiwa “Fae” Chummongkhon is introducing a Thai-inspired Nordic approach to a menu with complex flavours that will immediately be familiar to the Thai palate.

Rungthiwa Chummongkhon directs the kitchen of Front Room that offers a Nordic take on Thai recipes and ingredients.

“It’s a challenging job, especially as Scandinavian-style dishes are usually prepared by foreign chefs. I want to show that a Thai chef, particularly a woman, can do it too. I believe Thais have the palate to absorb the complex flavours of sour, sweet, salty and spicy and that is an advantage when it comes to being a good chef,” said Rungthiwa.

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