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Tuesday, April 29, 2008

Thien Duong Vietnamese Restaurant


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Thien Duong @ the Dusit Thani


While TAT (Tourism Authority of Thailand) promotes Thailand as the World’s Kitchen in its recent years campaign, Bangkok gradually became a worldwide gourmet capital, gourmet from around the globe must be able to be well prepared in local eateries. One of four major Asian cuisines is Vietnamese, besides Chinese, Japanese and Indian. Vietnamese cuisine has planted a long root in Thai food culinary arts; while some Thai dishes may be influenced by the Vietnamese, some may be familiar to each other.


Without a meal of Vietnamese food couldn’t make my gourmet tour in the gourmet capital, Bangkok, with satisfaction. Luckily we were therefore arranged to sample one of the best hotel’s Vietnamese food in Bangkok, at Thien Duong in the renowned 5-star Dusit Thani Hotel. Classic and classy a mix of French and Vietnamese was the first impression when I entered the restaurant, so I expected the price was not easy. Browsing at the menu the food variety was essential and surprisingly the price was much below a 5-star hotel restaurant should have charged. One of the friends on our dining table had extensive knowledge in Vietnamese food as he had 2 Vietnamese (ex)girlfriends in San Francisco for a total of 10 years. So we let him decide our dinner that night.

Before any eating action, a chilled Fresh Lemongrass Juice couldn’t be missed, but my friends preferred some Red Wine. Well it did make good sense to have red wine to accompany a journey of Vietnamese dining as taste was quite strong since heavy use of herbs, deep-fried onion flakes, and spices were popular in Vietnamese cooking.




The first order was the Thien Duong Khai Vi B260++ (a 4-kind hors d’oeuvre of Goi Cuon or fresh spring rolls, Bo La Lot or beef wrapped in Good King Henry leaves, Chao Tom or fried minced shrimp on a sugarcane skewer, Nem Nuong or charcoal grilled pork balls). It was wonderful to have these combination to start the dinner.

Further we had Cha Gio B210++ (deep-fried spring rolls stuffed with crabmeat, shrimp, and pork), eating them wrapped in lettuce with more vegetables and Dipping, therefore there was a big bowl of Fresh Vegetables (Thai basil leaves, holy basil, mint, fitweed, lettuce, and cucumber) being served; the taste was aromatic enough but the freshness of meat was not overpowered by the seasoning, the chef simply made a good balance in the ingredients and her skill.

Came after cha gio were, Goi Ngo Sen B170++ (budding lotus stem salad with shrimp), taste was difference from the yum (Thai salad) with inviting taste of sour and sweet; Banh Cuon Thit Lon B250++ (steamed Viernamese rice flour sheets filled with minced pork and shrimp), a popular dish on Vietnamese dining table; and (5) Bun Hoi (grilled pork marinated with lemongrass and herbs served on a bed of steamed vermicelli), pork was so tender and tasted good with full aroma from the herbs, however, Thien Duong version did not serve with Cha Gio of which usually included on the dish. Followed were the waitperson's recommendation, Thit Thien Duong B360++ (lemongrass skewered beef tenderloin with green peppercorns) and Chim Bo Cal Chim Goin B550++ (deep-fried pigeon dipped with black pepper salt and lime juice); however, not impressive. The supposed to be tendered beef tenderloin turned out a bit hard-to-chew, and the pigeon had lost the taste of the naturally sweet of the bird instead full of a deep frozen accent and seasoning.

Pho, the Vietnamese flat noodle in soup, is always my favorite dish when dine in a Vietnamese restaurant. So I didn’t miss the Pork Pho B170++ (Vietnamese rice noodle soup with pork meat) and the Chicken Pho B170++ while beef pho may be more popular among Vietnamese diners. Canh Chua B195++ (Vietnamese fisherman's soup with prawns, mussels, fish and mushrooms) was a delightful substitute for something other than pho.

For desserts we ordered Banh Dua (green tea custard with sesame wafer), and Cheo Thong (mung (green) bean with tapioca). Both were not outstanding but good point was they were not too sweet compared to Thai desserts.

Thien Duong and the Dusit Thani have an extensive selection of wines for diners.




Thien Duong Vietnamese Restaurant ***1/2
Upper lobby, Dusit Thani Hotel Bangkok
946 Rama 4 Road
Bangrak, Bangkok, Thailand
Tel.: 02.236.9999
Thien Duong

Open daily : lunch 11:30 am - 2 pm, dinner 6 - 10 pm
Pay (food only for two): around THB 1,500


Sunday, April 20, 2008

Xuan Mai


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Viet Blossom in Sukhumvit




Hole-in-the-wall type Bangkok best Vietnamese restaurant. Ooooops make sure that you are a clean citizen and not one in the FBI wanted list. Owner also the sous chef is an ex-FBI agent.

For authentic home-cooking Vietnamese cuisine in Bangkok, Xuan Mai should be in your Must Try list!

Xuan Mai Vietnamese Restaurant ***1/2
32 Sukhumvit Soi 13
Wattana, Bangkok
Tel.: 02.251.8389

Open Tuesday to Sunday, Lunch 11am-2pm, Dinner 5pm-10pm (Fri-Sun until midnight) *Reservations highly recommended!
Pay (food only for two): around THB 1,200

* Updates (on 06/August/2009): From September 1, 2009 onwards, Xuan Mai will be moved to a bigger venue on Soi Thonglo, Sukhumvit 55 (near Thonglo Soi 15), guys don't miss the trend!

Thursday, April 10, 2008

Khao-chae & Sticky rice with Mango


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Khao Chae and Sweet Sticky Rice with Ripe Mango


If Khao-chae (rice soaked in ice-cold jasmine-scented water, served with tidbits) is the angelini of the month, then Sweet sticky rice with ripe mango must be the angelina. Both are super stars of April and the summer seasons in Thailand.


Where to eat Khao-chae and Sweet sticky rice with ripe mango?

1) Thanying Restaurant Royal Thai Cuisine, 10 Soi Pramuan, off Silom Road (between Silom 17 and 19), Bangkok 10500, Tel.: 02-2364361

Thanying khao chae B250/set available during April and May (using a recipe of MC Sulapwalleng Visuddhi, formerly head chef of Queen Rambhai Bharni’s Sukhothai Palace)

2) Benjarong @ Dusit Thani Hotel, Bangkok; Tel.: 02-2369999

Benjarong khao chae available during lunch throughout April

3) Suan Thip Thai Restaurant, Pak Kret, Bangkok; Tel.: 02-5833748

Suan Thip khao chae available during lunch throughout April

4) Erawan Tea Room by Grand Hyatt Erawan Hotel, Bangkok; Tel.: 02-2541234

Tea Room khao chae available during lunch and afternoon tea throughout April.


Where to eat Sweet sticky rice with ripe mango?

1) Mae Waree Fruits & Mango, Thonglo, Sukhumvit Soi 55, Bangkok

2)
Benjarong @ Dusit Thani Hotel, Rama 4 Road, Bangkok

3) Kor Panich, Tanao Road, opposite Prang Puthorn, Bangkok

4) Pa Jua Hua Hin, Nares Damri Road, opposite Hilton Hotel, Hua-hin


MDS
The writer can be reached at thaisclub@yahoo.com
Copyright © 2008 MDS. All rights reserved.


Tuesday, April 08, 2008

Kanabnam


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Kanabnam



Dinner by the Chaophraya River.

Kanabnam Restaurant ***1/2
765/20 Sirin Thon Road
(at Krung-thon Bridge)
Bang Phlad, Thonburi
Bangkok, Thailand
Tel.: 02-4336611

Open Daily : Lunch 11 am - 2:30 pm; Dinner 5:30 - 10 pm
Pay (food only for two): around THB 900 with seafood



Monday, April 07, 2008

Kung-ten


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Kung-ten



Signature dish - Kung-ten salad.

Kungten Seafood Restaurant ***1/2
Kaset-navamin branch
26/10 Moo.4 Kaset-navamin Road
Ladprao, Bangkok 10230
Tel.: 02.578.0208
Kung-ten

Thursday, April 03, 2008

Waterside Resort


BANGKOK HIDDEN GOURMET
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Waterside Resort



Waterside Resort Restaurant ***1/2
13/16 Moo.9 Pradit-manutham Highway
(near Kasert-navamin intersection)
Bueng Kum, Bangkok 10230
Tel.: 02-943 9496
http://waterside-bkk.com/

Open daily 5pm - 1am
Pay (food only for two): around THB 900




Tuesday, April 01, 2008