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Cheap Eat
Roadside dining
Surawong area Hawker food
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Thursday, January 31, 2008
Wednesday, January 30, 2008
Suk. Soi 38 hawker food
54
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Cheap Eat
Roadside dining
Sukhumvit Soi 38 Hawker Food
In general I have no high expectations on roadside dining (hawker food) in Bangkok (or anywhere in the world) since there are more misses than hits even I forget the word ‘hygiene’. However, the one on Sukhumvit Soi 38 (a.k.a. Thonglo roadside dining) is a place I always visit due to its location as it is near my home sweet home. Starting from 6pm until 3am it gives me enough time to roam on each stall, thus Thonglo roadside dining is one famous venue among Bangkok white collars after work hours and clubbers after fun in the entertainment web of Sukhumvit. I meet celebrities from pop stars to high profile politicians dining there. So it is advisable to bring along a sign pen, besides the wallet, if you are a fan of some Thai movie stars.
Few nights ago I revisited the venue. I started with the succulent mun mun (fatty) grilled marinated pork on skewers, Moo Satay (Baht 40/10 skewers). They can serve only lean meat if one prefer them not mun mun.
Followed was the Joke (Baht 30) a.k.a. rice porridge or congee with ground pork and thousand-year-old egg which was a satisfying one through the aroma of the good quality jasmine fragrant rice. Joke may also be served with raw egg, preserved egg (thousand years egg), pork intestine, liver, stomach or kidney.
After the appetizer I went on with a big bowl of assorted Fish Ball noodle (Baht 50), and a bowl of Barbecued Pork noodle (Baht 30) of which I found that the pork was so tender and the egg noodle was up to Hong Kong standard. What I ended the dinner was a scrumptious bowl of Giew-nam (Baht 30) (wonton soup). Wide selections, great taste, cheap prices made me holy full and no more room for the Ripe Mango with Sweet Sticky Rice dessert. I paid Thai Baht 200 ($6) for the meal including a glass of fresh-squeeze carrot juice and a bottle of distilled water.
I don’t eat roasted duck and roasted goose but still worth a mention is the Khao-na-ped-yang (steam rice top with roasted duck); it is one of the top sellers of the venue. However, I am a foie-gras lover, not fancy in roasted duck.
Also worth a try are khao-khaa-moo (steam rice top with braise pork knuckle meat), khao-moo-dan (steam rice top with barbecued pork with egg), khao-mun-kai (rice cook with chicken broth top with steamed chicken), made-to-order a la carte (choices range from pad-kaprao to tom-yum-goong), and ripe mango with sweet sticky rice. Bread with green pandan leaves kaya (sweet and creamy dipping), coffee, tea, and fresh squeezed fruit juice also available.
Another favorite roadside dining venue is the Yaowarat (Bangkok Chinatown). It has biggest selections, better taste, but a little more in price.
Suk 38 Hawkers' Food ***
corner Shukumvit Soi 38
Sukhumvit Road
Wattana, Bangkok
Open daily : 6 pm - 3 am
Pay (food only): THB 100 for two
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Cheap Eat
Roadside dining
Sukhumvit Soi 38 Hawker Food
In general I have no high expectations on roadside dining (hawker food) in Bangkok (or anywhere in the world) since there are more misses than hits even I forget the word ‘hygiene’. However, the one on Sukhumvit Soi 38 (a.k.a. Thonglo roadside dining) is a place I always visit due to its location as it is near my home sweet home. Starting from 6pm until 3am it gives me enough time to roam on each stall, thus Thonglo roadside dining is one famous venue among Bangkok white collars after work hours and clubbers after fun in the entertainment web of Sukhumvit. I meet celebrities from pop stars to high profile politicians dining there. So it is advisable to bring along a sign pen, besides the wallet, if you are a fan of some Thai movie stars.
Few nights ago I revisited the venue. I started with the succulent mun mun (fatty) grilled marinated pork on skewers, Moo Satay (Baht 40/10 skewers). They can serve only lean meat if one prefer them not mun mun.
Followed was the Joke (Baht 30) a.k.a. rice porridge or congee with ground pork and thousand-year-old egg which was a satisfying one through the aroma of the good quality jasmine fragrant rice. Joke may also be served with raw egg, preserved egg (thousand years egg), pork intestine, liver, stomach or kidney.
After the appetizer I went on with a big bowl of assorted Fish Ball noodle (Baht 50), and a bowl of Barbecued Pork noodle (Baht 30) of which I found that the pork was so tender and the egg noodle was up to Hong Kong standard. What I ended the dinner was a scrumptious bowl of Giew-nam (Baht 30) (wonton soup). Wide selections, great taste, cheap prices made me holy full and no more room for the Ripe Mango with Sweet Sticky Rice dessert. I paid Thai Baht 200 ($6) for the meal including a glass of fresh-squeeze carrot juice and a bottle of distilled water.
I don’t eat roasted duck and roasted goose but still worth a mention is the Khao-na-ped-yang (steam rice top with roasted duck); it is one of the top sellers of the venue. However, I am a foie-gras lover, not fancy in roasted duck.
Also worth a try are khao-khaa-moo (steam rice top with braise pork knuckle meat), khao-moo-dan (steam rice top with barbecued pork with egg), khao-mun-kai (rice cook with chicken broth top with steamed chicken), made-to-order a la carte (choices range from pad-kaprao to tom-yum-goong), and ripe mango with sweet sticky rice. Bread with green pandan leaves kaya (sweet and creamy dipping), coffee, tea, and fresh squeezed fruit juice also available.
Another favorite roadside dining venue is the Yaowarat (Bangkok Chinatown). It has biggest selections, better taste, but a little more in price.
Suk 38 Hawkers' Food ***
corner Shukumvit Soi 38
Sukhumvit Road
Wattana, Bangkok
Open daily : 6 pm - 3 am
Pay (food only): THB 100 for two
Tuesday, January 29, 2008
Yamagoya Ramen
BANGKOK AMAZING GOURMET
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Yamagoya
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Yamagoya
Yamagoya (Ramen) comes from Fukuoka, Hyushu, where Yamagoya earns its no.1 title of tonkotsu ramen in Fukuoka. Now in Bangkok, we can treat our taste buds the best Tonkotsu Ramen in town, also. Try it yourself!
Our Ratings (1 to 5 the higher the better): Yamagoya has [4.1]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =4.5, Service=4, Ambiance=3.5, Money Worth=4.5
Price range for two without drinks (incl. local water) in Thai Baht = BB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)
Details: Open daily: 10:30am – midnight
Yamagoya, Surawang Road, Bangrak, Bangkok 10500; Tel.: 02-6370588 (also branches in Thonglo Soi 11 and Thonglo Soi 13 J-Avenue)
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(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)
Details: Open daily: 10:30am – midnight
Yamagoya, Surawang Road, Bangrak, Bangkok 10500; Tel.: 02-6370588 (also branches in Thonglo Soi 11 and Thonglo Soi 13 J-Avenue)
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Monday, January 28, 2008
Ramentei
BANGKOK AMAZING GOURMET
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Ramentei
Ramen is Japanese noodle made of flour, salt, water and kansui (water of Kan, or water with sodium carbonate and phosphoric acid) served in broth. Kansui, names after the mineral water source in Lake Kan of Inner Mongolia, made the noodle’s texture uniquely firm and bouncy also turn the noodles look yellowish. Nowadays kansui needs not to be brought from Lake Kan but be produced in factories. Ramen is originally brought from China many centuries ago then became a better-known Japanese cuisine since the Muji period before topped a popular cuisine in Japan until today after the WWII. As exporting is the survival of the Japanese industries, they export Ramen too. Ramen was imported back to China in the 19th Century and it is now a convenience food in all corners of China and Asia.
The broth or soup base plays a rather important part in whole of a bowl of ramen. Almost every prefecture in Japan has its own kind of ramen specialty based on its recipes of broth, but four variations became major of them. 1. SHIO (salt) ramen is clear soup of chicken broth. It is almost the oldest of the four and became less popular serving on the table in ramen shops across the nation. 2. TONKOTSU (pork bone) ramen is thick broth of pork bone boiled for half a day thus the soup has a milky white texture. It is a specialty of Kyushu. A decent bowl of Tonkotsu ramen can be found in Hakata, a small town in Fukuoka. 3. SHOYO (soy sauce) ramen is clear soup boiled with chicken then added with soy sauce became the HONSHU (the Mainland) specialty. Tokyo is popular for Shoyo ramen even with its different extensions. 4. The last one is the youngest in the family. MISO (fermented soybean paste) ramen considers semi-thick broth of chicken stock boiled to its perfection added with miso. It is a specialty of Hokkaido. Sapppro is well known for Miso ramen in Hokkaido.
Ramentei has all of them, and their tonkotsu ramen and other ramen are almost the best in Bangkok!
Ramentei ***1/2
Soi Thaniya, off Surawong Road,
Bangrak, Bangkok 10500
(also branches on Sukhumvit Soi 33/1, and Silom Soi 6)
Open daily : 11 am - 1 am
Pay (food only for two): around THB 400
Sunday, January 27, 2008
Hachiban Ramen
51
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The power of eight
Hachiban Ramen was brought to Bangkok for two decades, from Toyama (in the central of Japan Sea region), Japan. Hachiban began with eight shops from Toyama to Osaka along the highway therefore with the symbol 8 as shop name at that time. Later rename to Hachiban, as hachi means eight in Japanese, and ban means good. I ask my J-friend if they can still find any Hachiban branches in Toyama but in no avail, instead in Bangkok it had been developed into the well known ramen dine-in fast food chain invades all major shopping centers across the country.
Gyoza or deep-fried dumpling claimed to be ramen best friend, so we started our lunch with gyoza. Gyoza in Hachiban was meaty with a balance of vegetables fillings. It was simply good and we kept going back for more gyoza throughout our dining there. We also ordered the Stir-fried Vegetables with Japanese vinegar sauce. Taste was on the heavy side but still keeping a balance within the scope of fine taste.
For the ramen, what shouldn’t be missed was the Chashu ramen (sliced pork ramen in soy sauce broth). The Shoyo soup base was fair enough though not outstanding but it had surpassed all fast food standards, and cost was only B69 (US$2), slightly higher than the local roadside noodle. The Tomyum ramen (sliced pork ramen in Thai spicy and sour broth) was fancy enough in a Japanese ramen shop therefore we couldn’t miss one. The Thai tomyum soup married to Japanese ramen would be more appreciated if Hachiban work harder on the tomyum soup base. Further we picked a bowl of the Pork Cutlet Ramen, same broth of chashu ramen as it was in the shoyo family. The generous cut of battered pork cutlet filled our stomach with satisfaction; then came the Tonkotsu ramen (sliced pork ramen in pork bone Tonkotsu broth), served with Beni Shoga (pickled ginger in red color) and vegetables in milky white Tonkotsu soup and a few pieces of sliced pork didn’t make itself a star.
Hachiban also included Chinese-influenced noodles in the menu, such as the Tsuke-men (dipping chilled noodles), and the Hiyashi-chuka (chilled Chinese noodles) served with a bowl of vinegary soy dressing and Japanese mustard. We ordered bottled mineral water and Lemon Soda during the meal.
After all, we didn’t feel like eating in a fast food establishment as food in Hachiban was fair while seating was comfortable plus a bonus of attentive service. Oh, the fast food part may be referred to the price then!
Our Ratings (1 to 5 the higher the better)= Hachiban has [3.6]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =3, Ambiance=3, Money Worth=4.5, Service=4)
Hachiban (8) Ramen can be found in major shopping malls in Thailand. Most shops open daily from 11am to 10pm.
Pay (food only for two): around THB 150
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The power of eight
Hachiban Ramen was brought to Bangkok for two decades, from Toyama (in the central of Japan Sea region), Japan. Hachiban began with eight shops from Toyama to Osaka along the highway therefore with the symbol 8 as shop name at that time. Later rename to Hachiban, as hachi means eight in Japanese, and ban means good. I ask my J-friend if they can still find any Hachiban branches in Toyama but in no avail, instead in Bangkok it had been developed into the well known ramen dine-in fast food chain invades all major shopping centers across the country.
Gyoza or deep-fried dumpling claimed to be ramen best friend, so we started our lunch with gyoza. Gyoza in Hachiban was meaty with a balance of vegetables fillings. It was simply good and we kept going back for more gyoza throughout our dining there. We also ordered the Stir-fried Vegetables with Japanese vinegar sauce. Taste was on the heavy side but still keeping a balance within the scope of fine taste.
Hachiban also included Chinese-influenced noodles in the menu, such as the Tsuke-men (dipping chilled noodles), and the Hiyashi-chuka (chilled Chinese noodles) served with a bowl of vinegary soy dressing and Japanese mustard. We ordered bottled mineral water and Lemon Soda during the meal.
After all, we didn’t feel like eating in a fast food establishment as food in Hachiban was fair while seating was comfortable plus a bonus of attentive service. Oh, the fast food part may be referred to the price then!
Our Ratings (1 to 5 the higher the better)= Hachiban has [3.6]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =3, Ambiance=3, Money Worth=4.5, Service=4)
Hachiban (8) Ramen can be found in major shopping malls in Thailand. Most shops open daily from 11am to 10pm.
Pay (food only for two): around THB 150
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Saturday, January 26, 2008
Le Normandie
50
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Le Normandie @ the Oriental Hotel Bangkok
The top of the Oriental Hotel’s garden wing houses the Le Normandie serving Southeast Asia's best haute cuisine in French accent. Overlooking the Maenam Chao Phraya with the stunning panorama river view, with its exceptional quality of food, attentive service, and reasonable price keep paging gourmet connoisseurs back for the restaurant’s 2-star Michelin chefs recent creation. Indeed its set lunch is a steal from the scene of the gastronomical community.
Today, a good friend form Hong Kong would like to see how Le Normandie compares to Pierre (Mandarin Oriental Hotel HK) and Gaddi’s (the Peninsula HK) the two celebrity eateries in the once British colony. I brought him to the lunch, simply he didn’t put his suit in the luggage (jacket and tie is the dress code for dinner, as any prominent French restaurants do).
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Le Normandie @ the Oriental Hotel Bangkok
The top of the Oriental Hotel’s garden wing houses the Le Normandie serving Southeast Asia's best haute cuisine in French accent. Overlooking the Maenam Chao Phraya with the stunning panorama river view, with its exceptional quality of food, attentive service, and reasonable price keep paging gourmet connoisseurs back for the restaurant’s 2-star Michelin chefs recent creation. Indeed its set lunch is a steal from the scene of the gastronomical community.
Today, a good friend form Hong Kong would like to see how Le Normandie compares to Pierre (Mandarin Oriental Hotel HK) and Gaddi’s (the Peninsula HK) the two celebrity eateries in the once British colony. I brought him to the lunch, simply he didn’t put his suit in the luggage (jacket and tie is the dress code for dinner, as any prominent French restaurants do).
To pamper my throat, I ordered the Mango Tango, a well balanced non-alcohol cocktail with fresh mango, orange and even lime juice. It was refreshing after I was so rushed to the appointment. My friend took the Clablis ler Cru “Vaillons” Maison Verget, Burgundy 2004 (B650++ per glass).
The lunch kicked off with Amuse-bouche, delicious tidbits complimentary from the restaurant.
The lunch kicked off with Amuse-bouche, delicious tidbits complimentary from the restaurant.
For appetizer, I took the Noix de coquilles Saint-Jacues marinees, while my friend had the Fricassee d’Escargots. They were hand dive marinated scallops served with soft boiled egg with Parmesan cheese; and sautéed snails served with salad and vegetables crumb.
Before our main course being served, my friend ordered the Chateau Camensac, Grand Cru Classe, Haut Medoc 2004 (B1,000++ per glass) to accompany his beef dish.
The main course, I had Cassolette d’lerevlsses, while my friend took Hampe de Boeuf Braisee. They were sautéed prawn (substituted from the run-out crayfish), potato fondant and tarragon tomato petals; and braised beef flank served with cabbage and Jerusalem artichoke, sage sauce.
Before our main course being served, my friend ordered the Chateau Camensac, Grand Cru Classe, Haut Medoc 2004 (B1,000++ per glass) to accompany his beef dish.
The main course, I had Cassolette d’lerevlsses, while my friend took Hampe de Boeuf Braisee. They were sautéed prawn (substituted from the run-out crayfish), potato fondant and tarragon tomato petals; and braised beef flank served with cabbage and Jerusalem artichoke, sage sauce.
Don’t forget to leave room for desserts, they are an art form here, so does the wine list. Le Normandie offers superb vintages from every corner of the world, stocks in the mini cellar enclosure to the restaurant. While waiting for our desserts Baba a la liqueur de fraise (baba with strawberry liqueur, sautéed berries and orange blossom caviar), the waiter rolled the desserts trolley toward us, having us to choose a piece of cake (I got two instead) or some fruits to compensate our patience for waiting.
Our scrumptious lunch concluded with a cup of Cappuccino and Petits Fours de Normandie. We paid B1,050++ per person for the 3-course set lunch (including tea or coffee) in this famed French restaurant. So I said it was a steal!
If you wonder that I forgot to tell you how they taste, I didn’t. Simply ask your own participation at Le Normandie, and you will tell.
Our scrumptious lunch concluded with a cup of Cappuccino and Petits Fours de Normandie. We paid B1,050++ per person for the 3-course set lunch (including tea or coffee) in this famed French restaurant. So I said it was a steal!
If you wonder that I forgot to tell you how they taste, I didn’t. Simply ask your own participation at Le Normandie, and you will tell.
Le Normandie French Restaurant *****
Mandarin Oriental Hotel
48 Oriental Avenue
Charoenkrung Soi 40
Bangrak, Bangkok 10500
Tel.: 02.659.9000
Le Normandie
Open daily: Lunch 12:00 - 2:30pm, Dinner 7 - 10:30 pm
Pay (food only for two): lunch around THB 2,500, dinner expect THB 7,000
Friday, January 25, 2008
Ruen Urai
49
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Ruen Urai
For decades Benjarong has been a culinary landmark in Bangkok, a recent revisit confirmed its status as one of the most established eateries serving authentic royal Thai cuisine a thon krueng (ancient chef in a royal kitchen) would have prepared the same. Benjarong not only earns countless credits from local and worldwide food critics, but also received the pride to provide the members of the royal family dinner the superb royal Thai touch.
The restaurant in elegant surrounding with outdoor dining overlooking the sparkling waterfall from the patio, offers a comprehensive selection of excellent dishes. My all time favorite is the Hor Mok Goong Mankrong, this steamed curry custard in banana leaf cup is usually mixed with minced fish while the Benjarong version is mixed with diced lobster. Freshness of lobster meat and the aroma of Thai herbs mingled with prik chee fa chilies made the custard cup so remarkable.
Our appetizer was Khanam Jeep Thai (minced pork wrapped in rice flour dumpling). Main dishes were Chuchee Kampoo (crab claw in red curry sauce), Pla Samlee Yum Mamuang (deep-fried king fish with green mango salad), Pad Pak Ruam Mit (stir-fried mixed vegetables), accompanied with Khao Ob Sapparot (baked seafood fried rice in whole pineapple).
Benjarong is the perfect place for entertaining friends and business associates, as well as dining alone. It is one of my favorite hotel’s Thai restaurants in town. Thais, equally as important as the taste in each recipe is the presentation. Dishes are served in intricately designed and elegant Benjarong crockery made from fine bone china after which the restaurant is named, Benjarong.
Tuesday, January 01, 2008
Saffron
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Saffron @ Banyan Tree Hotel
Banyan Tree's signature restaurant, Saffron, offers Thai-inspired flavors. Located on the 51st and 52nd floor, the views are fantastic, the furnishings eclectic, and sophisticated live entertainment plays into the night.
Our appetizer served on expensive celadon earthenware, was the Kanom Bueng Chao Wang (traditional Thai egg crepe served with shrimp roe, roasted coconut, peanut, bean sprout eaten with tamarind palm sugar dressing). Followed was Yum Makhua Yaoo Goong Maenam Pao (spicy eggplant salad with grilled river prawn), the presentation of this dish was not good but the taste of the grilled eggplant and river prawn was yummy.
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =3.5, Service=4.5, Ambiance=5, Money Worth=3.5
Price range for two without drinks (incl. local water) in Thai Baht = BBBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)
Saffron, Banyan Tree
http://www.banyantree.com/bangkok/facilities/dining/saffron.html
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Wednesday, December 26, 2007
Le Bouchon
47
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The bistro at Patpong
If there wasn’t our French buddy also a food consultant in 5-star hotels showing us Le Bouchon, we would never have found this gourmet sanctuary in the Bangkok Patpong red light district. Judging from the eatery name we expected the fare was a bit provincial to the Southern France as ‘bouchon’ means a bistro in Lyon, and we later found that our guess was right as the owner Serge Martiani is from this peaceful and beautiful town.
Decoration of Le Bouchon promotes our imagination of being in a bistro on the street of Lyon, with a taste of French and homey added some romantic ambiance as bonus, prompting it a perfect place to cheer your girlfriend or even for friends gathering as we did on the night of boxing day. Good food doesn’t need fancy decoration to do the cover up. We were so glad that Le Bouchon do home cooking (both classic and bistro dishes) which matching well with the atmosphere in the bistro and our appetite. Choices of wine in Le Bouchon were extensive not only limited to French labels, but we chose the French red wine recommended by the house to kick off the dinner.
Le Bouchon didn’t have a big menu instead their limited daily selections were written on a blackboard as a bistro will do. Savory dishes started with the starter Petits Clams a La Cream (baby clams in cream sauce), and the Salade de Chevre Chaud (warm goat cheese salad). The goodness of the clam was on the cream sauce and the goat cheese salad was aromatic in taste and rich in mouth I almost didn’t want to share them with friends.
Soup selection was limited as Le Bouchon would like to offer only its specialty and freshness from the market. We had Soupe de Lentilles (lentils soup), and the Bisque de Ciqales de Mer En Croute (lobster bisque in puff pastry). Didn’t like to place a comment here as I would like you to see for yourself how good it could be. Especially the lentils soup was worth us a ticket to Bangkok.
We shared two entrees, they were the Cuisses de Grenouilles a La Bressane (frog legs Bouchon style), and the St. Jacques Gratinees aux Epinards (scallops with spinach gratinated). Simply good!
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The bistro at Patpong
If there wasn’t our French buddy also a food consultant in 5-star hotels showing us Le Bouchon, we would never have found this gourmet sanctuary in the Bangkok Patpong red light district. Judging from the eatery name we expected the fare was a bit provincial to the Southern France as ‘bouchon’ means a bistro in Lyon, and we later found that our guess was right as the owner Serge Martiani is from this peaceful and beautiful town.
Decoration of Le Bouchon promotes our imagination of being in a bistro on the street of Lyon, with a taste of French and homey added some romantic ambiance as bonus, prompting it a perfect place to cheer your girlfriend or even for friends gathering as we did on the night of boxing day. Good food doesn’t need fancy decoration to do the cover up. We were so glad that Le Bouchon do home cooking (both classic and bistro dishes) which matching well with the atmosphere in the bistro and our appetite. Choices of wine in Le Bouchon were extensive not only limited to French labels, but we chose the French red wine recommended by the house to kick off the dinner.
Le Bouchon didn’t have a big menu instead their limited daily selections were written on a blackboard as a bistro will do. Savory dishes started with the starter Petits Clams a La Cream (baby clams in cream sauce), and the Salade de Chevre Chaud (warm goat cheese salad). The goodness of the clam was on the cream sauce and the goat cheese salad was aromatic in taste and rich in mouth I almost didn’t want to share them with friends.
Soup selection was limited as Le Bouchon would like to offer only its specialty and freshness from the market. We had Soupe de Lentilles (lentils soup), and the Bisque de Ciqales de Mer En Croute (lobster bisque in puff pastry). Didn’t like to place a comment here as I would like you to see for yourself how good it could be. Especially the lentils soup was worth us a ticket to Bangkok.
We shared two entrees, they were the Cuisses de Grenouilles a La Bressane (frog legs Bouchon style), and the St. Jacques Gratinees aux Epinards (scallops with spinach gratinated). Simply good!
Followed were our main courses. We had, Jarret d’Agneau Sauce au Romarin (lamb shank in white beans sauce), a dish of French specialty and Le Bouchon version didn’t let us down either. Also we had Fillet de Daurade Facon ‘Bouchon’ (sea beam fillet Bouchon style); then two duck dishes as Cuisse de Canard Confit ‘Maison’ (home made duck leg confit), and Magret de Canard a l’Orange (duck fillet in orange sauce). The succulent taste of duck confit was the traditional culinary art of French while duck stored in its own fat preserved the meat for a long period of time before brought to a gourmet table. We also ordered the Lapin Faqon ‘Bouchon’ (stewed rabbit in white wine sauce), and the Filet de Sole Sauce Champignons (sole fish in mushroom sauce).
We did blame the pleasant waitress for not warning us ahead that the portion was big, so we left no room for desserts. But the honest waitress did warn us that their kitchen was too compact to prepare home made desserts. So they sell what they got from next door. Oh, in this case we didn’t owe ourselves some sweet.
Bread served in Le Bouchon was good although they didn’t bake it, but they ensure matching quality to their dishes. As most brilliant French chef will do, Le Bouchon makes the use of native ingredients to ensure freshness, and the technique in French culinary. This is the way leading Le Bouchon to define French home cooking to its highest array in Bangkok, the unpretentious way.
Our Ratings (1 to 5 the higher the better): Le Bouchon has [4.1]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =4, Service=4.5, Ambiance=4, Money Worth=4
Price range for two without drinks (incl. local water) in Thai Baht = BBBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)
Details: Open daily Dinner only 6-11pm (Reservation highly recommended)
Le Bouchon French Bistro, 37/17 Soi Patpong 2, Surawong Road, Bangrak, Bangkok; Tel.: 02-2349109
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Tuesday, December 25, 2007
Hamilton's X'mas Day set lunch
46
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Christmas day 4-course lunch
Hamilton's Steak House @ Dusit Thani Hotel
4-course X’mas Lunch for B950++; it consisted of appetizer, soup, main course, and dessert.
Choices of appetizer were Pan-fried Crab Cake served with melted chili cheese and organic lettuces, or Terrine of Duck Liver served with wild roquette salad. I chose the Crab Cake, the cake was slightly crispy outside and the meat was soft, tasty.
Soup had two choices, Lobster Bisque with brandy and grissini in a baked puff, or Double Chicken Comsomme with vegetable pearls. Of course I opted for the Hamilton’s signature Lobster Bisque, with subtle flavor of cognac together with well balanced taste of fine ingredients made this soup marvelous.
Main course was Roasted Strip Loin of Beef served with home fries, mushroom sauce and assorted root vegetables, or Fillet of Roasted Turkey with its stuffing in cranberry sauce. I had the Strip Loin of Beef, tender and juicy, bravo!
Choices of dessert were American Apple Pie served with vanilla sauce, or Christmas Pudding in vanilla sauce. My pick was the American Apple Pie, so-so.All for B1,118 net ($34) it was a nice treat on Christmas day though.
Hamilton’s also offer regular 3-course Business Set Lunch from Monday to Friday, for B450++ only.
The Hamilton's Steak House ****
Dusit Thani Hotel Bangkok
946 Rama IV Road
Bangrak, Bangkok 10500
Tel.: 02.236.9999
Hamilton's
Open daily: Lunch 11:30 am - 2:20 pm; Dinner 6 - 11 pm
Pay (food only): regular dinner expect to pay THB 8,000 for two
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Christmas day 4-course lunch
Hamilton's Steak House @ Dusit Thani Hotel
4-course X’mas Lunch for B950++; it consisted of appetizer, soup, main course, and dessert.
Choices of appetizer were Pan-fried Crab Cake served with melted chili cheese and organic lettuces, or Terrine of Duck Liver served with wild roquette salad. I chose the Crab Cake, the cake was slightly crispy outside and the meat was soft, tasty.
Soup had two choices, Lobster Bisque with brandy and grissini in a baked puff, or Double Chicken Comsomme with vegetable pearls. Of course I opted for the Hamilton’s signature Lobster Bisque, with subtle flavor of cognac together with well balanced taste of fine ingredients made this soup marvelous.
Main course was Roasted Strip Loin of Beef served with home fries, mushroom sauce and assorted root vegetables, or Fillet of Roasted Turkey with its stuffing in cranberry sauce. I had the Strip Loin of Beef, tender and juicy, bravo!
Choices of dessert were American Apple Pie served with vanilla sauce, or Christmas Pudding in vanilla sauce. My pick was the American Apple Pie, so-so.All for B1,118 net ($34) it was a nice treat on Christmas day though.
Hamilton’s also offer regular 3-course Business Set Lunch from Monday to Friday, for B450++ only.
The Hamilton's Steak House ****
Dusit Thani Hotel Bangkok
946 Rama IV Road
Bangrak, Bangkok 10500
Tel.: 02.236.9999
Hamilton's
Open daily: Lunch 11:30 am - 2:20 pm; Dinner 6 - 11 pm
Pay (food only): regular dinner expect to pay THB 8,000 for two
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Monday, December 24, 2007
Pavilion X'mas eve buffet
BANGKOK AMAZING GOURMET
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Christmas Eve
Pavilion @ Dusit Thani Hotel
X'mas eve buffet dinner B1,900++ ($60)
Joy to the world, the gourmet has come! A plentiful buffet line-up and scrumptious seafood selections; incl. fresh oysters from France and Australia in whole shell, chilled seafood incl. Alaska king crab, caviar in a half boiled egg, few kinds of cold cuts such as rack of lamb, chilled salmon and beef, Dusit's homemade terrine and delicious tidbits, a wide selection of salad; hot dishes were less impressed than those cold one with exception that the grill was quite well prepared incl. of rack of lamb, baked whole salmon with seasalt, roasted beef, gammon ham and roasted turkey, also presented was pan-fried foie-gras; soup were lobster bisque and tomyumgoong (spicy and sour prawn soup); desserts were what we didn't pay much attention to. Good food, good quality, good night, a joyful festive treat!
(By paying respect to members from the Palace also dining here tonight, I didn't take any pictures.)
The Pavilion Coffee Shop Christmas eve buffet ***1/4
Dusit Thani Hotel
946 Rama 4 Road
Bangrak, Bangkok 10500
Tel.: 02.200.9000
Open daily 6 am - 10:30 pm (lunch 11:30 am - 2:30 pm, dinner 6 pm - 10:30 pm, both buffet and a la carte menu available)
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Christmas Eve
Pavilion @ Dusit Thani Hotel
X'mas eve buffet dinner B1,900++ ($60)
Joy to the world, the gourmet has come! A plentiful buffet line-up and scrumptious seafood selections; incl. fresh oysters from France and Australia in whole shell, chilled seafood incl. Alaska king crab, caviar in a half boiled egg, few kinds of cold cuts such as rack of lamb, chilled salmon and beef, Dusit's homemade terrine and delicious tidbits, a wide selection of salad; hot dishes were less impressed than those cold one with exception that the grill was quite well prepared incl. of rack of lamb, baked whole salmon with seasalt, roasted beef, gammon ham and roasted turkey, also presented was pan-fried foie-gras; soup were lobster bisque and tomyumgoong (spicy and sour prawn soup); desserts were what we didn't pay much attention to. Good food, good quality, good night, a joyful festive treat!
(By paying respect to members from the Palace also dining here tonight, I didn't take any pictures.)
The Pavilion Coffee Shop Christmas eve buffet ***1/4
Dusit Thani Hotel
946 Rama 4 Road
Bangrak, Bangkok 10500
Tel.: 02.200.9000
Open daily 6 am - 10:30 pm (lunch 11:30 am - 2:30 pm, dinner 6 pm - 10:30 pm, both buffet and a la carte menu available)
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Sunday, December 23, 2007
Shang Palace
44
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Shang Palace 香宮
@ Sharila-la Hotel Bangkok
One of top 3 hotels’ Chinese restaurants in Bangkok is China House (the Oriental Hotel) serving nouvelle Chinese cuisine in a 1930 old Shanghai-tang ambience with a bright red and darken interior after its renovation two years ago, the monkey look lead my hesitation to support this once famed restaurant anymore, besides I hate Chinese food being fusion. Then come to Mei Jiang (the Peninsula Hotel), good food good tea but snobbish service and I am always lazy to cross the river. So for years,
My favorite starter is the Peking Duck (B1,100++), well marinated whole duck barbequed to perfection, then peeled (in front of us) the duck skin as thin as a sheet of paper without the trace of fat, eaten with warm small rice flour wrapper and condiments, bravo! Second choice maybe Roasted Goose (B600++) which is a popular dish in prominent restaurants in Hong Kong but not in Bangkok, Shang Palace includes this signature Cantonese roasted dish in the special menu.
From the sea, fishes, choices are always limited in
To wrap up the dinner, I always go for a cup of Mango Pudding (B90++), with Chocolate Ice Cream (B300++) from the Next2 Café. If you are looking for something special, Double-boiled Hasima in Red Date Soup (B200++) will set you a height in the gourmet search; this is snow frog ovaries found in western
Our Ratings (1 to 5 the higher the better): Shang Palace has [4]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =4, Service=4, Ambiance=4, Money Worth=4
Price range for two without drinks (incl. local water) in Thai Baht = BBBBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)
Details: open daily Lunch 11:30am -2:30pm; Dinner 6:30 - 10:30pm
Shang Palace Chinese Restaurant, Shangri-la Hotel, 89 Soi Wat Suan Plu, New Road, Bangrak,
http://www.shangri-la.com/en/property/bangkok/shangrila/dining
Wednesday, December 05, 2007
LeNotre
43
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Café LeNotre Paris, Bangkok
It is a pride for Bangkok to accommodate the first Asia’s full restaurant service branch from Paris renowned pastry name LeNotre (found 1947), on Soi Langsuan. Café LeNotre here look pretty chic provides Bangkokian a cozy hideaway in the bustle of the CBD Bangkok.
There is no time to waste since we were late for lunch. We immediately ordered their scrumptious soup before our water and towel were being served. Our soup, the Potato Soup, the Tomato Cream Soup, and the Lobster Bisque, came in generous portions were aromatic and rich. Soon after we finished our soup, we shared the Pomelo Shrimp Salad, a smart usage of premium local ingredients brought out freshness and refreshing, and the yummy Shrimp on Toast with pink caviar and cocktail sauce, a complimentary dish we appreciated Chef Pierre’s very kind gesture.
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Café LeNotre Paris, Bangkok
It is a pride for Bangkok to accommodate the first Asia’s full restaurant service branch from Paris renowned pastry name LeNotre (found 1947), on Soi Langsuan. Café LeNotre here look pretty chic provides Bangkokian a cozy hideaway in the bustle of the CBD Bangkok.
There is no time to waste since we were late for lunch. We immediately ordered their scrumptious soup before our water and towel were being served. Our soup, the Potato Soup, the Tomato Cream Soup, and the Lobster Bisque, came in generous portions were aromatic and rich. Soon after we finished our soup, we shared the Pomelo Shrimp Salad, a smart usage of premium local ingredients brought out freshness and refreshing, and the yummy Shrimp on Toast with pink caviar and cocktail sauce, a complimentary dish we appreciated Chef Pierre’s very kind gesture.
Entrees, we had the Osso-bucco on bed of Fettucini and Fruits which was a true treat, the Duck Conserve was such a dish grandma missed so much, the Glazed Spare Ribs in red wine sauce was somehow fine but not outstanding, and the must order Poached Snow Fish in shrimp and pink sauce gave our taste buds a boost.
Although we were pretty full after 3 courses of gourmet, it was impossible not to sample the Macaroon which is a LeNotre specialty, and few cakes (I forgot their names).
What do we drink during lunch? Of course mineral water the human best friend.
Café LeNotre Bangkok is a bistro style eatery serving food connoiseur easy, inexpensive but unequally delicious fare. Their pastries are now the real threat to the Oriental Cake Shop I once found in love with.
Although we were pretty full after 3 courses of gourmet, it was impossible not to sample the Macaroon which is a LeNotre specialty, and few cakes (I forgot their names).
What do we drink during lunch? Of course mineral water the human best friend.
Café LeNotre Bangkok is a bistro style eatery serving food connoiseur easy, inexpensive but unequally delicious fare. Their pastries are now the real threat to the Oriental Cake Shop I once found in love with.
Our Ratings (1 to 5 the higher the better): Le Norte has [3.6]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =4, Service=3, Ambiance=3, Money Worth=4.5
Price range for two without drinks (incl. local water) in Thai Baht = BBB (B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)
Details: Open daily Lunch: 11am – 11pm
Café LeNotre Bangkok: 61 Soi Langsuan, Lumpini, Bangkok. Tel.: 02-2507050. Open daily from breakfast until dark. Second branch offering light meal and pastry is now open at the Siam Paragon ground floor.
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Tuesday, November 27, 2007
Hamilton's Thanksgiving dinner
42
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Turkey Day this Year
Thanksging's Dinner
Hamilton's Steak House
@ Dusit Thani Hotel
Thanksging 4-Course Set Dinner B1,550 net ($47)
1. Traditional Crab Cakes
2. Lobster Bisque
3. A piece of Turkey Meat with its Stuffings in Cranberry Sauce
4. New York Cheese Cake
It was delicious!
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Turkey Day this Year
Thanksging's Dinner
Hamilton's Steak House
@ Dusit Thani Hotel
1. Traditional Crab Cakes
2. Lobster Bisque
3. A piece of Turkey Meat with its Stuffings in Cranberry Sauce
4. New York Cheese Cake
It was delicious!
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Thursday, September 20, 2007
Philippe
41
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Chez Philippe
Philippe Peretti, from Corsica, opened Philippe in a quiet Sukhumvit residence area 10 years ago has become a popular temple of classic French cuisine in town. Philippe is unpretentious, it focus on food prepares the classic French way honestly, not only molecular gastronomy. Both classic French dishes and slow-cooked casseroles are among the most popular in Philippe.
Philippe Peretti, from Corsica, opened Philippe in a quiet Sukhumvit residence area 10 years ago has become a popular temple of classic French cuisine in town. Philippe is unpretentious, it focus on food prepares the classic French way honestly, not only molecular gastronomy. Both classic French dishes and slow-cooked casseroles are among the most popular in Philippe.
Depends on the catch-of-the-day and imported products available, Philippe has a special menu changing regularly. From that, I got the fresh Brown French Crab with Sabayon, just imported the evening I visited. Need not to mention, the brown crab was fresh and tasted naturally sweet with a hint of ocean-scented aroma, it was heavenly delicious with the sabayon sauce and a glass of complimentary rock lobster bisque. The Green Pea Soup followed was decently good. Unlike most of my friends and my sister, bread is not my favorite during a meal. However, I couldn’t resist some because of Philippe’s home-made Black Olive Butter. The butter enhanced the flavor of bread (served warm) and even the whole meal.
After a small portion Mango Sorbet being served, my main course arrived. It was the Royal Pigeon in Foie Gras and Truffle Sauce. Since it was one of the house specialty dishes, it didn’t let me down. The pigeon was tender with the chef skillfully brought out the natural taste of the pigeon in balanced foie gras and truffle sauce. It was a real treat for me liking pigeon dish.
It is a sin not to sample Philippe’s desserts. I didn’t wish to deepen my sin, even I was a bit full. It took 30 minutes waiting time for the freshly baked Apple Tart with Nougat Ice Cream, heavenly finger licking again.
The ambience in Philippe is elegant and subtle, a comfortable place to wine and dine with friends. People go to Philippe for real food, not to-see and to-be-seen. Philippe focus on sauce rather than only ingredients, like black angus steak doesn’t have to be USA born, but aren’t we expect stunning sauce for French cuisine! Service in Philippe is warm with waitpersons attentive and helpful, customer need not to be a regular to receive decent service unlike snobbish service in some newcomer establishments. Next time while you are thinking where to sample authentic French cuisine the unpretentious kind, tell your hotel butler to book you a table at Philippe. Dress code is smart casual.
(Philippe serves 3-course business set lunch for B420++ during 11:30am – 2:30pm)
Our Ratings (1 to 5 the higher the better): Philippe has [4.4]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =4.5, Service=4.5, Ambience=4, Value=4.5
Price range for two without drinks (incl. local water) in Thai Baht = BBBBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)
Details: Open daily Lunch: 11:30am - 02:30pm Dinner: 6 – 10:30pm
Philippe French Restaurant, 20/15-17 Sukhumvit Soi 39, Bangkok; Tel.: 02-2594577; http://www.philipperestaurant.com
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Thursday, August 30, 2007
Le Beaulieu
40
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Le Beaulieu
For French dining in Bangkok, I always rate Le Bouchon (Soi Patpong II, off Surawong Road) the No. 1 home-cooking bistro, Philippe (Sukhumvit Soi 39) the no. 1 family dining, Le Normandie (the Oriental Hotel) the No. 1 fine dining, and Le Beaulieu (Sukhumvit Soi 19) the No. 1 hip dining, young and energizing. The gang-of-four is my favorite French restaurants in Bangkok.
Enter to Le Beaulieu we are welcomed by a cathedral-like foyer and blue-sky-alike ceiling, seaside-feel dining room and glass separated see-through kitchen, it has a hint of Provence, one of France’s best bets for seeing rural life lived to the fullest.
Le Beaulieu is about Provence of France, Mediterranean and French cuisine. Le Beaulieu is about wine, cheese, and chocolate. Le Beaulieu is about celebration and indulgence. Oops, celebration doesn’t have to be with a big group, I always do it alone, simply enjoy a great meal to mark a great day!
My favorite dishes are Mediterranean Sole in Muniere Sauce (B1,700++), Artichoke Soup with Half Artichoke (B390++), and Bouillabaisse Marseillaise (B750++). Of course, desserts in Le Beaulieu are definitely not to be skipped, along with good selection of cheese.
Reservation is a must unless you want disappointment! Don’t worry about wine, Le Beaulieu has an excellent selection in town that won't let you down.
Our Ratings (1 to 5 the higher the better): Le Beaulieu has [4.0]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =4, Service=4, Ambiance=4, Money Worth=4
Price range for two without drinks (incl. local water) in Thai Baht = BBBBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)
Details: open daily Lunch 12-3pm, Dinner 6-10:30pm
Le Beaulieu Cuisine by Herve Frerard, @ Sofitel Residence, 50 Soi 19 Sukumvit Road, Bangkok 10110; Tel: 02-204 2004 http://www.le-beaulieu.com/
Tuesday, July 24, 2007
Suikin
39
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Suikin 水琴
If you're in the mood for mouthwatering fresh (raw) fish and seafood, Suikin is the next best thing to a trip to
Suikin is the most comfortable izakaya (I’ve been to in quite awhile) with tasteful and modern zen decoration in a nice balance between luxury and casual, with stone surfaces and heavy wood adding an element of solidity. The atmosphere is intimate and cozy. You can take your dinner at the counter downstairs to join the action while you chat with the chefs, upstairs private rooms fitted with tatami let you feel like you're visiting friends or relatives at their house as you enjoy the best of the day's offer.
Although prices are a little more expensive than other izakayas in
Fishes and sashimi are not the only focus here, the tofu remains the star. Suikin specializes in tofu dishes. Sukui Dofu was a fresh and fluffy homemade tofu. They make it fresh everyday and serve in front of you as soon as it's cooked. The Goua Dofu, homemade sesame paste tofu, was very interesting and made our palate quite happy. Mineoka Dofu was tofu with cheese, innovative and the taste was cheesy good. Kumage Yuba, homemade soymilk skin, an inviting alternative to the Chinese tofu skin. The star, Hiya Yakko (冷奴, chilled tofu), was homemade pressed tofu served chilled. This is a kind of basic tofu dish in any tofu specializing eateries. Simple, unpretentious, and delicious!
Besides the mouthwatering tofu dishes, my lunch with a friend included the Kaisen Don Soba Zen (B300++) consisting of diced sashimi sushi bowl and hot buckwheat noodle and the Gindara Udon Zen (B360++) consisting of grilled snow fish with teriyaki sauce and wheat noodle.
Suikin is for people who want to enjoy fine (Japanese) food and sake in a relaxed atmosphere. Its sake and shochu selection are extensive, a paradise for wine-and-dine lovers.
Our Ratings (1 to 5 the higher the better): Suikin has [4.1]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =4, Service=4, Ambiance=4.5, Money Worth=4
Price range for two without drinks (incl. local water) in Thai Baht = BBBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)
Details: open daily lunch 11:30am-1:45pm, dinner 6-10pm
Suikin Japanese Restaurant,
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Saturday, July 07, 2007
AOI
38
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AOI 葵
Thailand the World Kitchen, slogan of the Tourism Authority of Thailand promoting Thai food a gourmet phenomenon to the world; indeed I agree that Thailand is already the Japanese Kitchen of the World, especially in Bangkok. All regions of Japanese cuisine and specialties are waiting for your appreciation conveniently in this charming city, even easier than doing the same in Tokyo. Our Japanese friends always visit Bangkok and Phuket for few rounds of golf, or scuba diving, and then enjoy the evening with us in a Japanese restaurant from a list of unlimited choices. My friends always remind me that a decent (Japanese) dinner in Bangkok cost only half while dine same in Tokyo. So it worth them paying air fares and a few hours of flight for the joy of gourmet, and, of course tee off.
AOI arrived Bangkok humbly 2 decades ago with the emphasis of authentic Japanese cuisine the traditional way, even the decoration of AOI is classic. Although AOI tends to be a family restaurant but due to the high quality of ingredients some even flown in fresh from the Tokyo’s Tuskiji Market, the price therefore couldn’t be unreasonably low. We were better turned for AOI’s affordable lunch set.
Even during lunch, all lunch sets and meals were well-prepared showing true traditional culinary art of defined Japanese cuisine. We started with the (1) Tempura Set, it consisted a dish of deep-fried breaded prawn, a little portion of ultra fresh sashimi (raw fish fillet), and a cup of chawan mushi (steamed egg custard); followed by the (2) Tonkatsu Set, it was deep-fried breaded pork cutlet the Japanese style, crispy outside and tender inside was my comment. Each cost us around $10. A good value choice started with some more exciting meal following.
Coming next was my favorite (3) Sabusabu Seafood, the Japanese steam boat set served with home-made udon made our appetite a pleasant one. The seafood consisted of prawn, portion of crab, clam, scallop, chicken fillet and vegetables, all served fresh. The home made broth made of kombu (kelp) and dried fish brought out the taste of seafood to the high a specialty of Japanese sabusabu and nabe. Cost was around $15.
The enjoyable lunch at AOI didn’t end here. Highlight of our lunch was the (4) Yuki Lunch Set. The set was big and divided into 4 parts. First dish was the sashimi (raw fish fillet) with generous portion of tuna and the whole scallop in a shell, served ultra fresh. Then came the bento (lunch box) consisted of fine hiyayakko (chilled tofu block), tsukemono (pickled stuffs), agemono (deep-fried stuffs), yakimono (grilled stuffs), nimono (stewed stuffs), and even baked cheese kamaboko stuffs. Came third was the soup and rice, a must for Japanese meal. The soup we got was the sumashijiru (clear soup of kombu with seafood), and the vinegar rice with salmon roe. The set didn’t end here. Fruits, dessert, and iced tea (or coffee hot or cold) were included in this less than $20 Yuki Lunch Set.
If these lunch sets do draw your appetite then next time when you drop by Bangkok, try the AOI lunch set at any of its three branches, the Emporium Shopping Mall, the Siam Paragon Mall, or the Silom Soi 6 branch. By the way, dinner may be more exciting but also draw your pocket deep too.
Either warm or chilled sake (Japanese rice wine) was recommended to accompany the meal but we paid more attention to the green tea.
Our Ratings (1 to 5 the higher the better): AOI has [4.0]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food =4, Service=4, Ambiance=4, Money Worth=4
Price range for two without drinks (incl. local water) in Thai Baht = BBBBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)
Details: Open daily Lunch 11:30am-2pm, and Dinner 5:30-10pm
AOI Japanese Restaurant, 1) Silom Soi 6, 2) The Emporium, 4th Floor, 3) The Siam Paragon, G/floor. Tel.: 02- 6648590
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Monday, June 25, 2007
Torajiro
37
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Izakaya Torajiro 寅次郎
Until it opens a branch at Central World Plaza, Torajiro was one of Bangkok’s best kept gourmet secret. I still prefer its hide-away main branch in Thonglo Nihonmaru (Japanese Village). The night I revisited the restaurant was 6:30pm on a weekday, packed with Japanese salarymen giving me an impression of eating-after-work in Tokyo. Reasons Torajiro attract such a numerous of Japanese expats not only because the fare is authentic and the dining room is filled with romantic Japanese atmosphere, but also the price is easy.
Its assorted sushi rice bowl is the best shot in Bangkok if not in the world, for Baht 390 ($12) we got assorted ultra fresh slices of raw fish, sweet shrimp and salmon roe topped on rice, with expensive uni (sea urchin roe). Therefore, each of us ordered a bowl of Kaisen Chirashi Sushi (assorted sushi rice bowl) to start the dinner.
As an izakaya (drinking restaurant), Torajiro offers wide choices of sake (清酒 , a brewed (un-distilled) Japanese rice wine) as well as shochu (焼酎 , a distilled alcoholic beverage from barley, sweet potato, or rice); and yakitori.
Yakitori (barbecued chicken meat on skewers) is one of the specialties in Torajiro, goes best with Sake, so we had both. We also ordered Takuwan (pickled radish), Mozukusu (seaweed vinaigrette), and Omusubi Mentaiko (rice balls) together with other homely dishes such as Okonomi Yaki (pan-grilled Japanese batter pizza), Yaki Mochi (grilled stick rice rolls), and Atsuage Yaki (deep-fried tofu); forming a good combination to drinking-sake eating-yakitori.
One more specialty in Torajiro is the tempura, a dish using of only fresh ingredients, precision cooking and artful presentation, one of the triumphs of Japanese cooking. This deep-fried delicacy is a popular street food evolved to a completely Japanese cuisine all over Japan, but not with an accent of Japan. Tempura was introduced to Japan by the visiting Portuguese missionaries of the sixteenth century. Today peixinhos da horta is a dish similar to tempura in Portugal. Like many imported ideas, such as ramen from China, gradually adapted itself to Japanese tastes and specialties. We ordered the Tempura Mori (assorted deep-fried battered prawn, fish and vegetables) to add some more pleasure to our dinner. In Torajiro, they were light and fresh rather than heavy and greasy. We owed the chef to eat them while hot, dipped the fritters quickly in the dipping sauce with grated radish (not entirely soaked them in the sauce). For me, I even eat them naked without dipping sauce to yield the maximum benefit from the freshness of the ingredients. Tempura shall be a must order in Torajiro.
Desserts in a Japanese meal are always boring. At Torajiro, we had the Macha Ice Cream (green tea ice cream) and Koori-Azuki (red bean paste atop shaved ice). Better than none.
Our Ratings (1 to 5 the higher the better): Torajiro has [4.1]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food=4.5, Service=4, Ambiance=3.5, Money Worth=4.5
Price range for two without drinks (incl. local water) in Thai Baht = BBBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)
Details: Open daily 5:30pm – 12:00am
Izakaya Torajiro Japanese Restaurant, 87 Thonglo 13, Sukhumvit 55 Road, Bangkok 10110; Tel.: 02-3814100, 02-3822237 http://www.torajiro.net (also a branch on Sukhumvit Soi 26)
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Thursday, June 21, 2007
Bangpoo Resort Seafood
BANGKOK HIDDEN GOURMET
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Bangpoo Resort Seafood Restaurant
@ Royal Thai Army Recreation Centre
My friends were satisfied with the riverside dining at SamSenSoiSam, today they asked for another restaurant where locals eat. Of course I have more than a few dozens to show them, including eating in an army recreation center compound distanced from Bangkok that tourists hardly found their way to.
Bangpoo, in Samut Prakarn Province, is 20km or an hour's drive (don't forget, traffic jam is a gift to the city of angel!) from Bangkok city center in the Southeast, stretching to the Gulf of Thailand, where the river meets the sea. So today is about seaside, not just riverside. Bangpoo Resort is not a new establishment. It was popular in the 70’s where Bangkokians fond of spending their holidays at the seaside, went to Samut Prakarn especially the Bangpoo Resort run by the Royal Thai Army Quarter-master General’s Department. The resort attached seafood restaurant on the edge of the Sukta Bridge became famous since then.
It is advisable to dine (at Bangpoo Resort) during lunch, because after dark I see nothing from the sea, just dark, completely dark. The ambience during lunch can be relaxing, cool breeze from the sea and seagulls sing in orchestra (only from November through February while seagulls come down from Tibet and Mongolia to escape from the winter there) give us an extra dimension to our culinary experience.
We went there on a weekday to avoid the weekend crowd, but on arrival we found that the 300-seat restaurant was packed (even on a weekday!) with governmet employees and local families, thus romantic dining is not the option at Bangpoo Resort Seafood Restaurant. We waited for a while at the restaurant entrance until a helpful receptionist found us a table and ushered us to it. We were seated on the open-air terrace. Although we didn’t see any seagulls but cooling from the breeze with panorama sea view, were pleasant enough. Our waitperson was helpful too.
Our first dish was the Sea Asparagus in Oyster Sauce. It was briny, fresh with a flavor of the ocean in my mouth; could be the right choice to start our lunch by the seaside. Followed were the Stir-fried Curry Crab Meat and the Goong Ob Wensen (prawn baked on a bed of glass noodles). They were tasty without fail, prefect choices to accompany with a bowl of hot plain jasmine rice.
Our Ratings (1 to 5 the higher the better): Bangpoo has [3.9]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food=4, Service=3.5, Ambiance=3.5, Money Worth=4.5
Price range for two without drinks (incl. local water) in Thai Baht = BBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)
Details: Open daily 11am – 9:00pm
Bangpoo Resort Seafood Restaurant, Sukhumwit km 37 (in front of Bangpoo Industrial Estate), Bangpoo Mai, Bang Pli, Samutprakarn; Tel.:02-3239911
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Bangpoo Resort Seafood Restaurant
@ Royal Thai Army Recreation Centre
My friends were satisfied with the riverside dining at SamSenSoiSam, today they asked for another restaurant where locals eat. Of course I have more than a few dozens to show them, including eating in an army recreation center compound distanced from Bangkok that tourists hardly found their way to.
Bangpoo, in Samut Prakarn Province, is 20km or an hour's drive (don't forget, traffic jam is a gift to the city of angel!) from Bangkok city center in the Southeast, stretching to the Gulf of Thailand, where the river meets the sea. So today is about seaside, not just riverside. Bangpoo Resort is not a new establishment. It was popular in the 70’s where Bangkokians fond of spending their holidays at the seaside, went to Samut Prakarn especially the Bangpoo Resort run by the Royal Thai Army Quarter-master General’s Department. The resort attached seafood restaurant on the edge of the Sukta Bridge became famous since then.
It is advisable to dine (at Bangpoo Resort) during lunch, because after dark I see nothing from the sea, just dark, completely dark. The ambience during lunch can be relaxing, cool breeze from the sea and seagulls sing in orchestra (only from November through February while seagulls come down from Tibet and Mongolia to escape from the winter there) give us an extra dimension to our culinary experience.
We went there on a weekday to avoid the weekend crowd, but on arrival we found that the 300-seat restaurant was packed (even on a weekday!) with governmet employees and local families, thus romantic dining is not the option at Bangpoo Resort Seafood Restaurant. We waited for a while at the restaurant entrance until a helpful receptionist found us a table and ushered us to it. We were seated on the open-air terrace. Although we didn’t see any seagulls but cooling from the breeze with panorama sea view, were pleasant enough. Our waitperson was helpful too.
Our first dish was the Sea Asparagus in Oyster Sauce. It was briny, fresh with a flavor of the ocean in my mouth; could be the right choice to start our lunch by the seaside. Followed were the Stir-fried Curry Crab Meat and the Goong Ob Wensen (prawn baked on a bed of glass noodles). They were tasty without fail, prefect choices to accompany with a bowl of hot plain jasmine rice.
Tomyum Talay Nam Khon (spicy and sour seafood soup with coconut milk) shone and lifted our palate to the ultimate pleasure. Followed were Grilled Sea Bass in Salt Wrapper, and Stir-fried Kanar Veggie. The fare was quite Thai-Chinese accent wasn’t it?
With a spectacular sea view and delightful selection, Bangpoo Resort Seafood Restaurant is a feast for eyes as well as the palate. Reservation is advised for both weekday and weekend dining, esp. for lunch.
With a spectacular sea view and delightful selection, Bangpoo Resort Seafood Restaurant is a feast for eyes as well as the palate. Reservation is advised for both weekday and weekend dining, esp. for lunch.
Our Ratings (1 to 5 the higher the better): Bangpoo has [3.9]
(Ratings are based on Food, Service and Ambience, with Price taken into account in relation to Quality) Food=4, Service=3.5, Ambiance=3.5, Money Worth=4.5
Price range for two without drinks (incl. local water) in Thai Baht = BBB
(B=below 200, BB=201-500, BBB=501-1,000, BBBB=1,001-2,000, BBBBB=over 2,000)
Details: Open daily 11am – 9:00pm
Bangpoo Resort Seafood Restaurant, Sukhumwit km 37 (in front of Bangpoo Industrial Estate), Bangpoo Mai, Bang Pli, Samutprakarn; Tel.:02-3239911
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