The famous Japanese cheesecake and bakery shop arrived in Thailand two years ago, courtesy of Dolnapa Tumwattana and Kwanchai Ongkamongkol, managing directors of DB Group.

The highlight is “Le Tao Pancake”, a tasty confection with a soft texture that cheese lovers can savour in the dessert cafe’s cosy ambience.

Many celebrities attended the launch event, among them actors Varodom “Kimmon” Khemmonta, and Suradet “Bas” Piniwat from “Deun Kiaw Deun” and lent a helping hand in making the pancakes. A Pancake strawberry mix by Kimmon and Pancake chocolate by Bas went on auction and raised Bt50,000 for Siriraj Hospital.

Le Tao, which began its life in from Otaru city on Hokkaido Island in Japan, was established by Kawagoe, who fell in love with the dessert-making culture in the city and took it to other parts of Japan. The brand combines the culture of Japanese dessert-making with Western baking, offering those who love their sweet treats delicious tastes and creamy textures.

The pancake takes up to 10- 15 minutes to bake and is topped with Maple syrup, chocolate or strawberry sauce plus a selection on fruit on request and is served with fresh cream and vanilla ice cream. Other popular desserts include Venezia-baked cheesecake, Jersey Milk Roll, Bin de fromage, fresh cheese served in a cup, Otaru Rue Ironai Fromage, cookies stuffed with cheese, Premier Maalu Chocolat Au Lait, Premier Maalu Chocolat Blanc and Royale Montagne Darjeeling.

Other branches can be found at Siam Paragon, The EmQuartier, and Central Bang Na.

A FLYING DINING table is Bangkok’s newest fad in eating out, with Thailand becoming the second Southeast Asian country after Malaysia to have banquets hoisted aloft for Dinner in the Sky.

A shimmering of celebrities were out for opening night last week as the Belgian dining concept found its home in Thailand, next to Benchasiri Park and the Emporium mall.

Strapped into their plush chairs, the guests – along with the chefs, the cooking gear and the table itself – were lifted 50 metres into the air.

By the end of the experience, the consensus was that the food is wonderful, but some people won’t find the height conducive to enjoying their meals to the fullest. Both the altitude and the safety belts left some diners feeling uncomfortable.

The idea of aerial feasting was born 12 years ago when two Belgian firms – one involved in fine dining and the other in the hydraulic needs of amusement parks – pooled their talents. Dinner in the Sky is now being enjoyed in 45 countries.

DITS Asia, the Emporium Group and Uber Thailand are collaborating on Dinner in the Sky Thailand, which deploys a 200-tonne German telescopic boom crane from TSK Diamond to hoist the seven-by-five-metre table, 22 guests, the chef, two waiters and two security experts into space.

The security people are there to make everyone feel secure, of course. They’re in constant communication with the crane operator and ground crew. Diners still have to sign a form acknowledging there’s a risk, and they also have to leave all possessions except phones and cameras back on earth in lockers.

Take note that the toilets are way down on terra firma too.

As soon as I got buckled into the belts securing my back, shoulders and waist, I felt too constrained. I immediately wanted to stretch out and breathe deeply. The seat tilts forward and backward and swivels left and right, but still feels confined.

Looking down, I realised there was no glass platform at my feet as I’d thought – only a small footrest and empty space. The breeze was already swirling around my ankles.

Once everyone was strapped in, we were slowly lifted into the air, my heart pounding while I tried to not look down. A fellow reporter admitted to sweaty palms.

Fifty metres is the height of a 12-storey building. Getting there took us five minutes. The platform remained horizontally motionless until the chef and waiters went to work, and then swayed slightly.

Every seat affords a 360-degree view of the surroundings, so there was plenty to look at besides the food.

Friso Poldervaart of Dinner in the Sky Thailand got involved after sampling the experience in Malaysia and finding it amazing. He knew Bangkok foodies would get a kick out of it too.

“People here are always on the lookout for something new and extraordinary, and both Thais and foreigners have been very enthusiastic about Dinner in the Sky Thailand,” he said. “Tickets are selling fast – we’re already 60-per-cent booked right through February, with two ‘flights’ per day, the Sunset session at 6pm and City Lights at 7.30.”

His colleague, Johannes Bergstrom, stressed that the experience is completely safe.

“Dinner in the Sky was designed according to Germany’s DIN 4112 safety standard for flying structures and surpasses the world-leading German TUV-accredited standards,” he said.

“There have been zero accidents in 10 years of operations in 45 countries. Dinner in the Sky is professionally handled and has been tested and re-tested to guarantee the diners’ safety at all times.”

Gaetano Palumbo, the award-winning executive chef at the Sheraton Grande

Sukhumvit, does the cooking aloft – a terrific four-course gourmet feast. He quipped that he’s used to this because he’s created in-flight menus for airlines before.

“The life of a chef is to always be doing something different,” he said. “Right now I’m one of the sky chefs, and preparing the meals is quite challenging because of the limited space and time.”

(It’s not exactly a leisurely event – Dinner in the Sky comes back in for a landing after one hour.)

“But we know from the bookings everyone’s menu choices in advance, so we can finalise the arrangements right before go up,” Palumbo said.

He doesn’t get a chance to be afraid of the height because he’s concentrating on the cooking and the guests. “You always look straight ahead, not down. Of course, because it’s all open, we have to be careful not to drop any forks or spoons or anything.”

The menu is billed as five-star and is indeed exemplary, if not quite as good as the meals served at the hotel.

For the appetiser there’s a choice between Angus Beef Carpaccio or Carpaccio of watermelon that’s been roasted for nine hours, along with healthy salad and foamy soup made with Parmesan.

Next comes Tomato Gazpacho Chilli Soup, crab meat and cucumber.

The main-course choices are Pan-fried butterfish with saffron potatoes, asparagus, cherry tomato and beetroot reduction; Braised Australian Short-rib Beef with barbecue sauce and roasted vegetables; or Roast New Zealand Lamb Loin with hazelnuts, baby turnips and purple potato puree.

Dessert is Passion-fruit Mascarpone Cream Cheese Cake with raspberry coulis and green-tea ice cream.

Tourism and Sports Minister Weerasak Kowsurat was present for the launch but declined to fly. TV host Vutthithorn “Woody” Milinthachinda was a keen astronaut, however, and said he was very impressed with the meal.

“The food was great, but I’m not sure if I really enjoyed eating it – I felt rather frightened due to the height. The view was certainly amazing, except I wanted to plug my ears because Kalamare kept screaming!” he laughed, referring to fellow TV personality Patcharasri “Kalamare” Benjamas, who admitted she was terrified.

“I’m really afraid of heights and didn’t dare eat because I didn’t want to move at all. I felt like I couldn’t breathe and my palms were sweating. I only came along because all my friends were trying it.”

Actress Thikamporn “Cheer” Ritta-apinan, on the other hand, adored the ride and the food and called it a once-in-a-lifetime experience that no one should miss.

“The meal was delicious, but the height might get on your nerves. The views from up in the air were fantastic though,” she said.

UP YOU GO

– Dinner in the Sky Thailand costs Bt4,990 on weekdays and Bt5,390 on weekends.

– Book seats at http://www.DinnerInTheSky.co.th and specify whether you want the Sunset session at 6pm or the City Lights session at 7.30pm.

Famous for authentic Thai cuisine in a contemporary decor, Erawan Tea Room serves a variety of authentic Thai dishes and allyoucaneat menu with stunning views of the Erawan Shrine. Signature dishes include Khao Pad Erawan (Fried rice, crabmeat, crab roe and chilli paste), Yam SomO (Pomelo Salad) and PhadThai KaiHor (Thai style fried noodles).

From 6pm to 9.30pm, diners can enjoy an extensive all-you-can-eat menu of classic Thai delicacies and sweet treats for Bt950 per person including a selection of freeflowing hot and chilled refreshments.

During the day, the restaurant also offers the Thai Afternoon Tea set featuring a variety of Thai delicacies and snacks complemented by hot tea or coffee for Bt600 per person. Takeaway packaged sets and a wide selection of teas from India, China, Sri Lanka and Thailand are also available.

Find out more at (02) 254 6250 or email restaurants.bangh@hyatt.com.

The decadent five-course banquet will be crafted by executive sous chef Salvatore Catania and paired with Castello Banfi wines.

On the menu will be Lobster Comfitset on truffle stracciatella, artichoke and sun-dried tomato; Hokkaido scallop with porcini, celeriac puree and squid ink tuile; and Black Angus Short Rib, slow-cooked and balsamic glazed; and pumpkin gnocchi and vegetable roots.

The price is Bt2,800-plus. Advance reservations are highly recommended at (02) 125 5020.

Castello Banfi is a family-owned vineyard estate and winery located in the Brunello region of Tuscany.

Grounded on the philosophy of tradition and innovation, it is recognised as a pioneer in elevating the standards of Italian winemaking.

The estate is renowned for its clone research that allows noble grape varieties to thrive in their optimal terroir, creating not only a consistently outstanding Brunello, but the ultimate expression of Montalcino Super Tuscans.

With its dedication to excellence at the helm, Castello Banfi has won the approval of aficionados around the world.

The Setsubun Gozen lunch (Bt1,300-plus), which will be served from 11.30am to 2.30pm, includes Asari clams, grilled sea bass with fig miso and an Ehomaki roll.

The Setsubun Kaiseki dinner (Bt4,500), served from 6pm to 10.30pm, features monkfish liver, oysterm shrimp, cod-roe dumplings, sashimi of tuna, yellowtail, sea snail and salmon, grilled Spanish mackerel and beef, abalone, snow crab, pond smelt, and an Ehomaki roll. Dessert is soymilk mousse.

Make reservations at (02) 687 9000 or yamazato@okurabangkok.com.

On February 14, Biscotti will add Italian romance to its decadent four-course menu that includes Acquerello Risotto with red beetroot, Burrata d’Andria and liquorice foam; and seared Red Mullet topped with Passito wine on Mandarin confit and asparagus. The Valentine’s Day set dinner is priced at Bt3,990 per couple and Bt6,990 per couple with a bottle of Taittinger Brut Champagne.

Contemporary steakhouse Madison invites couples to savour a fivecourse set dinner of Duck Consomme with Ricotta mushroom and truffle ravioli and slow cooked Iberico lamb loin with green vegetables, Jerusalem puree and goat cheese foam for Bt4,990 per couple.

Chef Satoshi Sawada at Shintaro will lead you on the Japanese Delights Journey with a tantalisng set menu for lunch and dinner. Dinners will be delighted with a Sashimi plate of Chutoro, Red Snapper, sweet shrimps, Hokkaido scallops and salmon for sharing, Miso Grilled Lobster and Snow Fish served with Maitake mushrooms, snow peas and caramelised lemon for Bt5,500 per couple.

And for Bangkok jet set lovers, Aqua presents a selection of fine Moet & Chandon Champagnes served by the glass and paired with oysters and caviar. Executive pastry chef Laurent Duffaut takes charge at the Lobby Lounge for a loving Afternoon TeaDelight paired with topclass Mariage Freres teas for Bt850 per set.

Anantara’s signature private dining concept, Dining by Design, takes you on a gastronomic journey steeped in romance when you dine amidst 100 candles and swaying palms at the heart of Bangkok. Embrace a unique culinary journey tailored just for you.

For those who prefer to celebrate at home, Mocha & Muffins is offering the exclusive Valentine’s Hampers featuring chocolates, cakes, red roses and fine wines. They’ll be available from February 7 to 14.

Find out more at (02) 126 8866 or email dining.asia@anantara.com.

Thai restaurant Le Grand Lanna is offering Alaskan king crab served in a selection of dishes complemented by intriguing Thai flavours. Guests can enjoy such combinations as seasonal mixed salad with king crab and spicy wasabi sauce, a mild thick red curry with Alaskan crab and kaffir lime leaves and the hot and spicy stir fried crab with curry powder and Thai celery. Prices start at Bt550-plus per dish.

Chinese restaurant Fujian is serving pork belly braised with taro root “Dong Po” style, slow-braised with hand pulled noodle and Chinese pickle sauce and deep-fried with sweet basil “Dong Jing” style. For guests wanting to further indulge in Chinese fare, Fujian’s full menu offers additional Cantonese and Sichuan classics, along with contemporary dishes to be shared family-style from within its Sino-Portuguese dining rooms. Prices start at Bt380-plus per dish.

Specially prepared by chef Stephane Courtin at Farang Ses, the new menu starts with an amuse-bouche followed by Goat cheese espuma from Chiang-Mai, beetroot confit with pesto and crispy pine nut tile, savoury pork “civet’’ with sage, lentils carrots and home-made pancetta with velvet cauliflower and Japanese pumpkin puree. The meal finishes with either a cup of gourmet tea or the Dhara Dhevi’s special blend of coffee together with chocolate mascarpone cheese tart with spicy chocolate coulis. Alfresco dining is also available. Prices start at Bt1,800-plus per person.

Warm apple pudding with vanilla ice cream served with fine tea or coffee is available at the Dhara Dhevi Cake Shop. This Victorian-style tea salon and patisserie also offers a variety of other delightful desserts including creamy home-made ice cream, delicate macaroons and more to satisfy any sweet tooth morning, noon and evening. The sweet treats are priced at Bt155 net per set including hot coffee or tea.

Allegro offers a selection of porcini mushroom dishes throughout this month. The menu includes Borgotaro fresh porcini mushroom salad, porcini mushroom soup with black truffle mascarpone cream, carnaroli rice risotto with sauteed porcini mushroom in parmesan basket and pan-fried Dutch veal loin escalopes with sauteed porcini mushroom and spinach. Price starts at Bt250-plus.

And oysters are back at Akaligo on January 28. Reserve your spot to spend a leisurely Sunday afternoon in style and savour a variety of fresh oysters from France, Ireland, Australia and the US along with an extensive brunch buffet featuring eclectic soups and salads, assorted cheeses and charcuterie, and even more fresh seafood. Guests will also be treated to an array of Japanese, Italian and Chinese specialities together with barbecued meats. The price is Bt1,800-plus per person inclusive of juices, soft drinks and coffee and tea and BtBt2,688-plus per person inclusive of free flow French sparkling wine.

For more information and reservations, call (053) 888 888 or email to enquiry@dharadhevi.com.

The original Okinawa Brown Sugar Latte combines the taste of Starbucks espresso shot with milk, brown sugar then tops it with foam and dark brown sugar sauce while the ever-popular Salted Caramel Mocha Crumble blends an espresso shot with milk, original mocha sauce and toffee syrup, tops it with whipped cream smothered in caramel sauce and a little sprinkle of Smoke French Sea Salt and cane sugar from Hawaii, and finishes it off with crunchy brownies. Also available is the refreshing Chocolate Black Tea with Earl Grey Jelly Frappuccino blended beverage, a sweet, refreshing and pleasing combination of Jawa Chip Chocolate and Black Tea Frappuccino served with chocolate and black tea whipped cream and topped with mocha sauce. Start your year with these delicious beverages at Starbucks stores nationwide.

They are available from today until February 26 along with a Pandan Custard Brix, a square light brown cake filled with pandan sauce. The cake is tenderness itself and when heated offers a satisfying outer crunch and smooth, melt-in-the-mouth green pandan interior.

Chefs from 25 Degrees triumphed with their delicious Knockout Burger at the culinary competition held at the annual American Food Fun Fest at CentralWorld. The burger was served in a mini barbecue with aromatic apple-wood smoke, a pillowy bun, a succulent patty and gourmet ingredients.

Throughout this month and next, this award-winning burger will be on the menu at 25 Degrees together with the restaurant’s 2017 best seller, the Dry-Aged Beef Burger.

The Knockout Burger has a 200-gram beef patty made using 60-per-cent chuck roll and 40-per-cent short plate meat in a soft brioche and rye and raisin burger bun. The succulent burger is complemented by spicy aioli, apple burritos, sharp Cheddar and Monterey Jack cheeses, and tempura Washington apple. It is served with a side dish of stacked hash browns with spinach and Jalapeno Jack cheese and grilled apple with butter, all held together with a skewer of fresh rosemary.

The best-selling Dry-Aged Beef Burger includes a 200-gram beef patty made using 28-day aged USA striploin in a homemade rye bread bun with Canadian bacon, Cheddar cheese, green pepper mayo and is served with a side of potato wedges.

The Knockout Burger and the Dry-aged Beef Burger are priced at Bt450-plus each.

25 Degrees Burger, Wine & Liquor Bar is the new sister venue of the legendary burger and wine bar in Los Angeles. Named after the precise temperature difference between a raw and well-done hamburger, 25 Degrees introduces a new twist on the traditional American burger bar concept, complete with funky music and a cool decor. Open 24 hours a day, diners can enjoy an enticing menu of succulent burgers, salads and sides, pancakes and desserts, and an excellent selection of beers, wines and cocktails.

For more information or to book a table call (02) 352 4192, or join the conversation at Facebook.com/25DegreesBangkok.

THE SECOND major chapter in Pinit Ngarmpring life-changing transformation has begun in the kitchen – Pauline Kitchen, to be exact.

Pauline is the name Pinit adopted after undergoing gender reassignment in the United States, fulfilling a childhood dream of being a woman.

On her return home, Phase 2 began and a second dream came true – opening Pauline Kitchen on Rat Pattana Road in northeast Bangkok’s Saphan Sung district.

The 60-seat restaurant – rustic/industrial in metal sheets and chic in black and orange – offers a tantalising fusion of Thai and western cuisine that really shows off Pauline’s talents as a cook.

The newly opened Pauline Kitchen is located in northeast Bangkok.

Pauline was still Pinit when she taught herself to cook and learned kitchen management while working at restaurants in New York and California.

That was decades ago, Pauline hiding behind faux masculinity, a guise she maintained as a business reporter with the Bangkok Post.

Next came the acquisition of marketing knowledge at Ogilvy Public Relations, Mazda Sales and Mitsubishi Motors. In 2001 Pinit founded the Cheerthai Power Club, which supported the national football team, and became a popular fixture on the scene.

He was successful in every endeavour – but there was still a dream unrealised.

Pinit knew from an early age that there was a Pauline inside him.

“My father was a professional boxer,” Pauline says now, “and, after he saw me holding my spoon in my thumb and forefinger with the other fingers sticking daintily up in the air, he devised a daily training programme for me. Since then I always hid behind masculine characteristics.

“I’ve enjoyed huge success in my career and with Cheerthai, but my heart could no longer be refused. In 2012 I left the club and opened my first restaurant, the Cheerthai Steakhouse in Chumphon, where I learned to cook by watching the celebrity chefs on YouTube, like Jamie Oliver. It was a way to disengage myself.”

In childhood, Pauline learned basic cooking skills from her mum, who made pad thai to sell. Years later, while working at the Sasin Graduate Institute of Business Administration, Pauline had a food stall of her own, peddling fish-maw soup in clay pots.

“It was just a hobby, but a great way to relieve stress.”

Pauline Kitchen opened three months ago with a wide selection of tempting and easy-to-eat dishes, including pizza, pasta and noodles and fried rice.

The Thai-Western twist takes the form of local spices and herbs combined with modern foreign cooking techniques to create different textures and keep the flavouring mellow. Among the top-notch ingredients are sweet Thai pumpkin, Brazilian beef and New Zealand lamb.

Nam Phrik Oong Pizza

“The best cooking uses science and art together in creating different layers of textures and flavours,” Pauline says.

“I noticed how male chefs tend to be bold in their creativity, whereas women chefs usually stick to tradition. It also seems to me that Western cuisine has continuously developed, but Thais eat the same dishes their ancestors did. In the past we used whatever ingredients were around us, but today we have a much greater choice to play with and create interesting new tastes.”

Pumpkin Soup

A traditional recipe provides the basis for her lemongrass-tangy Yellow Pumpkin Soup (Bt100). Pauline gives it sweetness by deploying onions and carrots rather than sugar. Aromatic and spicy Omar Wings (Bt150) blend in garlic and chilli sauce.

Pauline Beef Salad

Perfect for sharing, the Pauline Beef Salad (Bt180) has a refreshing herbal dressing that harmoniously mingles cream of tartar, orange sauce, lemongrass, mustard and Brazilian rib-eye that’s been marinated and grilled.

Thai meets Italian in the super-thin and crispy Nam Phrik Oong Pizza (Bt240). The topping is homemade northern-style chilli-tomato sauce, minced pork and herbs.

Pauline Duck Basil Pasta 

We have to try the Pauline Duck Basil Pasta (Bt240), she says. The duck breast is marinated in Chinese herbs to eliminate the gamy odour, roasted for six hours and finally grilled until the skin is crispy. Presented in a sauce made from fresh Valencia oranges, it’s delightfully smooth on the palate.

Recent additions to the menu include favourite Chinese and Thai delicacies, such as Beef Stew, Fish Maw Soup and Shark Fin Soup, all served in clay pots, and Red Wine Isaan Sausage.

Peakpoon, a pandanus-leaf pudding

Desserts command our attention, led by her homemade Peakpoon (Bt120), a hot, green and soft pudding made from pandanus leaf. This is paired with cookie-and-cream ice cream and the whole is served in caramel sauce and coconut milk.

No one goes thirsty. There’s an admirable wine list spanning Spain, Australia, France and Chile, with servings starting at Bt160 per glass and Bt1,060 for a bottle.

MAGIC IN EVERY MEAL

Pauline Kitchen is at 259/1 Rat Pattana Road, off Soi Mistine. It’s open daily from noon to 10pm.

Call (095) 403 8341 or visit the “Pauline Kitchen Bangkok” page on Facebook.