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Burgers with that British factor

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  • Papa’s Kitchen opens a new downtown outlet called Papa’s Kitchen Metro at Siam Center.
  • Moshi Moshi
  • Siam Metro Burger
  • Fish and Chip
  • Buffalo Chicken Sandwich
  • Mojito

Burgers with that British factor

tasty October 20, 2018 01:00

By Khetsirin Pholdhampalit
The Nation Weekend

2,078 Viewed

Western comfort food arrives in downtown Bangkok with the opening of Papa’s Kitchen Metro

FOLLOWING THE success of its two outlets in Bangkok’s eastern Pattanakarn area, Papa’s Kitchen has heading downtown with the opening of a new branch at Siam Center.

In operation since late last month, the new outlet called Papa’s Kitchen Metro offers a selection of 21 burgers, nibbles, salads, bangers ’n mash and BBQ pork ribs. Pastas and pizzas are not available though as the kitchen is too small to accommodate the equipment they need.

Taking its cue from industrial chic, the new venue has plenty of bare cement, metal, corrugated iron and exposed metal ducts and the wall is covered with hand-painted scenes of London’s Carnaby Street – the epicentre of the British youth revolution during the 1960s – and portraits of British icons like the Beatles and Charlie Chaplin.

“Our two locations on Pattanakarn Soi 30 and at the Park on Krung Thep Kritha Road are family-style restaurants aimed at people who live on the outskirts of the city and don’t want to trek into town for good Western fare. When Siam Center approached us about opening a new location downtown where most of the shoppers are young and trendy, we felt it was an ideal opportunity to expand the business and explore the potential for delivery services to downtown areas,” says its director of operations Tom Tabruyn.

The brand, founded by Bangkok Burger guru Jim Moroney, uses freshly baked brioche buns made exclusively by Maison Jean Philippe – one of Bangkok’s viennoiserie specialists, which provides artisanal breads to top restaurants.

“The brioche normally has a slightly sweet taste, but our special bun is more savoury. It’s also light and fluffy with a slightly crispy texture outside and a soft inside that absorbs the sauce,” he adds.

Chicken Wings 

For a snack, try the Deep-fried Chicken Wings (Bt169 for six/Bt299 for 12) that come with a choice of three sauces in different level of spiciness – BBQ, tabasco chipotle and maple syrup, and “help me” hot. The wings are tossed with chopped spring onions and served with homemade ranch dip. Other great eats are Fried Salt & Pepper Calamari (Bt229), Spinach & 3 Cheese Bake (Bt199), Carbonara Spring Rolls (Bt199), and Nachos (Bt249).

 Caesar Salad 

Worth trying is the Caesar Salad (Bt239/Bt279) offering grilled chicken breasts that are marinated with buttermilk for a soft texture then served on a bed of fresh and crispy cos lettuce with boiled egg, croutons, crispy bacon and parmesan cheese with homemade Caesar dressing.

Fish & Chip

The British favourite, Fish & Chips (Bt329), features a large fillet of cod perfectly batter fried in a blend of three oils to ensure the outside remains crisp while the fish inside is soft and juicy. It’s served with French fries, tartare sauce and malt vinegar.

Three burgers are on the menu, all of them so big that wrapping your jaw around the chunky beef patties and other ingredients is almost impossible. The Guvnor (Bt459) has 250-grams of beef with cheese and bacon and The Chuck Norris (Bt499) offers two 170-gram beef patties, giant onion ring, two rashers of crispy bacon and cheese.

Siam Metro Burger 

Available only at Siam Center is the Siam Metro Burger (Bt479) featuring a 250-gram beef patty served in freshly baked Panini with buffalo mozzarella, beef tomatoes, rocket salad, fresh basil, pesto sauce, garlic mayo, red onion and balsamic vinegar drizzle.

“We use premium Australian beef, but our pork and chicken are locally sourced. Our burgers are American style but with an English influence. American-style burger is normally plain with just a bun, beef patty and cheese but we go for the European influences with different toppings like coleslaw, sauteed mushroom, pickles and fried egg,” says Tabruyn.

And also unlike in the States, most of Papa’s Kitchen burgers come with a knife and fork.

Buffalo Chicken Sandwich

Chicken lovers can munch on a Buffalo Chicken Sandwich (Bt289) – brioche sesame seed bun with strips of deep-fried chicken thigh marinated in buttermilk and tossed with hot sauce with layers of lettuce, chopped onion, wasabi coleslaw and ranch dressing. It’s served with French fries, but you can pay an extra of Bt35 to have waffle fries tossed with paprika powder.

Moshi Moshi

Moshi Moshi (Bt289) is a Kurobuta pork patty char-grilled to juicy precision with teriyaki BBQ sauce, wasabi coleslaw, beer battered onion rings, garlic mayo and lettuce.

Chocolate Malt 

For drinks, there are ice cream shakes like Chocolate Malt (Bt149) with chocolate chip and whipped cream or Coke Float (Bt99) – coke with soda, vanilla ice cream and chocolate chip. The cocktails like Mojito and Passion Fruit Frozen Margarita are Bt199 a pop but go for Bt169 during the happy hours from 5 to 8pm daily.

Coke Float 

To celebrate the opening, Papa’s Kitchen Metro has two special deals for early birds (10am to noon) and students (2 to 5pm) with a burger set for Bt199. You get the choice of Big Cheese Beef Burger, Moshi Moshi or Buffalo Chicken Sandwich served together with wasabi coleslaw, French fries, and a choice of soft drink.

TAKE A BIG BITE

Papa’s Kitchen Metro on the second floor of Siam Center is open daily from 10 to 10.

Call (091) 804 1250 or visit “Papa’s Kitchen” page on Facebook.

The famed Coca hotpot chain is back in Malaysia

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The famed Coca hotpot chain is back in Malaysia

tasty October 18, 2018 14:15

By ABIRAMI DURAI
The Star
Asia News Network
Kuala Lumpur

2,086 Viewed

There is a rich, multi-layered story behind the Coca hotpot chain of restaurants and it begins with Pitaya Phanphensophon’s Chinese parents Khun Srichai and Patama.

Cooking the Books: Better ways to live and eat

Cooking the Books: Better ways to live and eat

What Chefs Cook At Home: Simple Thai dishes from Chef Korn of Erawan

What Chefs Cook At Home: Simple Thai dishes from Chef Korn of Erawan

“My mum ended up in Thailand because of World War II, her family was starving and she was the eldest so they sent her out to find her cousins in Bangkok. My father was driven out of his hometown in China because of communism. He and his brothers swam across the river, and ended up in Hong Kong where they were picked up my uncle. One day, my other uncles decided they wanted to do business in Thailand, so my father was sent there. My mother says their lives were like a Chinese drama series,” says Pitaya, laughing.

Having come from such difficult circumstances, Pitaya’s parents were determined to have something to call their own. So they set up a tiny restaurant in Thailand with 16 seats, serving Cantonese fare. But the chefs working in the kitchen proved unreliable, and turnover rates were high.

“After a few years, my dad said, ‘Let’s do a concept that has less reliance on the chef. That’s how the suki steamboat concept came in,” says Pitaya.

After growing the Coca brand into a global hotpot favourite, Pitaya has now retired and passed the reins to his daughter Nathalie, a nutritionist who is trying to make the food at Coca healthier.

And that’s also how the Coca legacy was born. The brand, which is now 61 years old, is globally renowned for its delicious suki (Thai hotpot) and signature homemade suki sauce and has since spread its wings, with over 30 outlets around the world.

Pitaya, who took over the family restaurant when his father passed away, wasn’t really groomed for the role, but says he’s always had a strong interest in the food business (although he isn’t a chef, a fact he repeats a few times).

“My mother had me when she was older, so she raised me like I was a fragile chicken egg. I wasn’t allowed to go to friends’ houses or do outdoor activities. But I always knew what I liked, because I grew up in a Chinese family with one golden rule in the house – we must have dinner together no matter how busy everyone is. That’s how I learnt my cooking skills – when my parents were talking and had discussions about food,” he says.

Young couple Lee (left) and Shun are the new franchise owners of Coca Malaysia.

While Pitaya went on to start the renowned Mango Tree chain of Thai restaurants in 1994, Coca has always remained close to his heart.

“My mother realised that if you want to do steamboat with fresh ingredients, you can’t hide – it’s pure good meat or seafood, which is why at Coca, we are very particular about good ingredients. I developed further from that, and convinced everybody in my organisation that if it’s not good enough for your children, don’t serve it to other people’s children. Every customer is someone’s child,” he says.

In Malaysia, Coca first opened 27 years ago but has been noticeably absent for nearly a decade. Last month, Coca reappeared in Malaysia at Bangsar Shopping Centre in Kuala Lumpur with new partners in the form of young married couple Jannio Shun and Elizabeth Thea Lee and a revitalised plan to lure in younger diners.

“Our old partners would be about 65 now and our new partners are 30. So it’s a huge generation gap and will undeniably make a huge difference on how they present the restaurant. And Coca in Bangkok is now run by my daughter Nathalie, the third generation and she’s about 30 as well. So you see Coca changing substantially. Even the food, you will see the vast difference. Nathalie’s a nutritionist and she was the one who influenced me towards more healthy options – Coca is the very first to use rice bran oil, organic vegetables and free-range chicken,” Pitaya says.

In line with its more youthful image, Coca has plans to open more outlets in Malaysia in the next few years and will be diversifying its menu to include enhanced a la carte options, in a bid to cater to young urbanites who may not have the time to fully indulge in steamboat meals.

“Sometimes when people think of steamboat, it takes too long. So to attract the younger office crowd, we are adding more a la carte items to the menu, like fried patanko (dough) and Portuguese chicken – hearty meals. And we’ll plate it nicely, rather than slap everything around,” he says, laughing.

Although he has officially retired from the business now, Pitaya has taken on an ambassadorial role, assuming the mantle of mentor to younger chefs, whom he teaches the guiding principles that have led Coca to success.

image: http://www1.star2.com/wp-content/uploads/2018/10/str2_abicoca_abirami_6_FORONLINE.jpg

Crispy fried patanko with condensed milk is one of the addictive options on Coca’s menu.

“I’m not a trained chef, but I go to the kitchen because I want to train the youngsters in the proper way,” he says.

Retirement has also led Pitaya on a journey of discovery. He now actively thinks about where food comes from and whether the food served at the restaurant is sustainably grown or not. Part of this enhanced enlightenment has come from his daughter Robin, a law graduate turned sustainable farmer. Robin owns and runs a farm that supplies chillies to all the Coca restaurants in Thailand.

These are the chillies which are then blended into Coca’s signature suki sauce.

Ultimately, Pitaya believes quality produce is deeply intertwined with taste, two things his mother never compromised on, and which he continues to hold on to.

“My workforce is younger since I retired. When young people come in, they have different ideas, but one thing I say is ‘Be careful, because in order to survive the next 20 years, your core values on food have to be there.’ I think people still come to Coca, because they know the food here will be good and reliable,” he says.

Sweet tastes of autumn

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Sweet tastes of autumn

tasty October 18, 2018 01:00

By The Nation

As Japan travels further into autumn, chefs at fine-dining Yamazato restaurant at The Okura Prestige Bangkok celebrate the season with special Gozen lunch and Kaiseki dinner featuring seasonal ingredients such as mackerel, momiji sea bream, chestnuts, and persimmon.

Two Gozen lunch platters include traditionally prepared soup, sashimi, tempura, and grilled and simmered dishes featuring premium seafood and seasonal autumn ingredients. The first platter offers a starter of grilled persimmon with shrimp, octopus, and maitake mushroom, and a soup of mackerel with shimeji mushroom. The second features a simmered dish of minced saury fish ball, leek, shiitake mushroom, carrot, daikon, and ginger, and a tempura selection of shrimp, pond smelt, and vegetables, all rounded off with Japanese chestnut pudding with sweet red beans.

The late autumn Kaiseki dinner offerings include a starter of shrimp and sake-steamed scallop with bettara pickles, maitake mushroom, and sesame cream sauce, and a grilled dish of Spanish mackerel with oyster miso sauce, and beef teriyaki garnished with chestnuts. Also highly seasonal is a simmered offering of autumn mackerel with miso, konjak, daikon radish, and shiitake mushroom.

The Gozen lunch (Bt1,300-plus) and Kaiseki dinner (Bt4,700-plus) runs from November 5 to 25. Lunch is served from 11.30am to 2.30pm, and dinner from 6 to 10.30pm.

For information and reservations, call (02) 687 9000 or book online at http://www.OkuraBangkok.com.

Pillars Bangkok hosts top Turkish chef

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Pillars Bangkok hosts top Turkish chef

tasty October 17, 2018 13:15

By The Nation

Celebrated Turkish chef Tolgar Mireli is back at luxury boutique hotel 137 Pillars Suites & Residences Bangkok with preparations for an unparalleled experience in Turkish cuisine and culture that coincides with Turkey’s National Day on October 29.

“Culinary Delights from Turkey” is co-sponsored by Turkish Airlines and will feature gala dinners at the restaurant Nimitr on the 27th floor on October 26 and 27.

Each will feature a different five-course set menu priced at Bt3,000-plus for food only and Bt4,000-plus for dishes paired with wine.

Among the tempting dishes will be hummus (cumin-flavoured chickpea puree), manti (meat-stuffed mini-dumplings with sumac), slow-cooked lamb shoulder wrapped in kadayif with garlic pilaf, a traditional pumpkin dessert with tahini and walnuts, and cream-stuffed dried apricots and figs.

Chef Mireli earned critical acclaim at the Fourth Asian Organic Gourmet Festival earlier this year at 137 Pillars Suites & Residences. He has worked in some of the best restaurants around the world, including Michel Roux Jr’s Le Gavroche in London, the first British restaurant to be awarded three Michelin stars.

He has also put in time at the two-Michelin-star and four-Gault Millau toque restaurant Hubertus in Austria, and at German chef Johann Lafers’ Michelin-star Le Val d’Or.

Diners at the gala dinners get to participate in a lucky draw for a chance to win two round-trip business-class tickets to Europe sponsored by Turkish Airlines.

Make reservations at (02) 079 7000 or https://137PillarsBangkok.com/events/culinary-delights-from-turkey.

So meatless at Anantara Siam

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So meatless at Anantara Siam

tasty October 16, 2018 17:46

By The Nation

For the annual Vegetarian Festival, the Anantara Siam Bangkok Hotel has unveiled two plant-based set menus served in the beautiful setting of Siam Flowers in Parichart Court.

A vegan diet contains far less saturated fat and increases the amount of vegetables in your diet. It also helps conserve water, reduce greenhouse gases and your carbon footprint and, of course, protects our animal friends.

The dinner menus feature nutritious yet delectable dishes such as refreshing Cucumber Roll, Tom Kha Hed (a traditional coconut soup with mushrooms), Fettucine Truffle, Gazpacho Andalouz and Tofu Masala, which brings out the rich flavours of India with a little twist.

The dinner is priced at Bt1,500-plus for the six-course set menu and Bt2,500-plus for seven courses.

Find out more at (02) 126 8866, extension 1201, and http://www.Siam-Bangkok.Anantara.com.

Vegetarian, pure and simple

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  • 1823 Tea Lounge by Ronnefeldt presents a three-course vegan set: Tomato Basil Soup, a choice between Fried Tofu and Mushroom and Roasted Pumpkin, and dessert of Tofu Cream with Raspberry Coulis.
  • Sushi Mori has a range of vegetarian delicacies as part of the regular menu, among them Yasai Chirashi, Yasai Tama Roll and Hiyashi Tofu Inaniwa Udon.
  • All this month, Provence serves up Thai vegetarian dishes including Khao Soi and Kanom Jeen Nam Ya.
  • Snap serves three new vegetarian drinks; Tofu Coffee, Cocoa and Red Bean Coffee throughout this month.
  • Kub Kao’ Kub Pla offers vegetarian comfort foods like Lon Tofu and Fried Mushroom until Wednesday.

Vegetarian, pure and simple

tasty October 13, 2018 01:00

By Khetsirin Pholdhampalit
The Nation Weekend

Tofu, rice noodles and lots of raw veggies take centre stage at Gaysorn Village eateries

FROM A GLASS of coffee mixed with soy milk and red bean paste and Japanese-style tofu and mushroom roll with avocado puree, to Western-style grilled pumpkin with carrot puree, and Northern Thai favourite khao soi hed (curry noodle with mushroom), the restaurants and cafes in Gaysorn Village in downtown Bangkok are taking vegetarian dishes to another level as they mark the annual nine-day vegetarian festival.

Snap Cafe this year has introduced three new iced coffee and cocoa-based drinks mixed with soy milk, red bean and taro paste.

Snap serves three new vegetarian drinks throughout this month.

The shop uses coffee beans from Doi Chang in Thailand’s Northern hills that are medium roasted to give a chocolatey and slightly acid aftertaste. The Tofu Coffee is a mix of espresso double shots and soy milk with the taro paste sinking to the bottom. It’s topped with soft diced tofu for a pudding-like texture. There’s no need to add syrup – simply stir the taro paste for a mildly sweet taste.

For a light and silky mouthfeel, try Red Bean Coffee – a nitro cold brew coffee mixed with soy milk and topped with red bean paste. If you want to avoid coffee, order the Cocoa, a mix of cocoa power and soy milk with red bean paste at the bottom and diced tofu and tofu skin on top. Each drink costs Bt140.

Tofu Coffee, Cocoa and Red Bean Coffee

The coffee bar with a fusion twist is owned and run by coffee connoisseur Suponkid Navanopparatsakul who draws on the classic cocktail bar to give Snap an interesting twist. Located on the first floor, it stands out with its white tiles, bar stools and comfy sofas. A small selection of cookies and sandwiches is also available.

“From conventional drinks of espresso, cappuccino and latte, I try to mix coffee with other drinks like lemon juice, Thai tea, rice milk and tonic and top it with ingredients like khao tan (rice cracker), salted caramel and hazelnut cookie,” says Suponkid.

Sushi Mori has a range of vegetarian delicacies as part of the regular menu.

Regulars of Sushi Mori will know they don’t have to wait for the vegetarian festival to try the restaurant’s veggie options, which make up eight of the more than 300 dishes offered in both traditional and fusion styles. For the festival, which continues until Wednesday, 10 new dishes have been added, among them imitation crab stick and potato rolls.

Yasai Chirashi

“With our existing ingredients, it’s easy for us to switch to vegetarian. We create our own tofu that is mild, soft and creamy and a cream cheese alternative that has the same smooth buttery taste as real cream cheese but is made from oils of almond and cashew nut. We also select suppliers to provide premium vegetarian supplements such as imitation crab sticks and textured vegetable protein,” says co-owner Nacha Hetrakul.

Yasai Tama Roll 

A refreshing appetiser is Hiyashi Tofu Inaniwa Udon (Bt280) – a chilled chunk of soft tofu in sesame sauce, topped with avocado slices and roasted seaweed flakes.

Yasai Chirashi (Bt320) is a rice dish topped with a flavourful mix of soy-marinated mushroom, diced tofu, lotus root tempura, diced avocado, seaweed salad and sesame sauce.

Hiyashi Tofu Inaniwa Udon

Yasai Tama Roll (Bt320) is stuffed with tofu tempura and sauteed eringii mushroom and topped with avocado slices, white sesame, grilled shitake mushroom and pickled veggies. It’s served on a bed of tempura flakes together with avocado puree and truffle sauce.

All this month, Provence serves up Thai vegetarian dishes.

A long-time favourite restaurant among well-heeled residents and tourists alike, Provence is popular for its premium delicacies like boat noodles with rib-eye and khao soi (Northern-style curry noodle) with duck confit. During the festival, diners can still enjoy its flavourful khao soi but with tofu and mushroom (Bt220).

Khao Soi 

The curry is seasoned for a well-balanced taste while the blanched noodles in yellow curry and the deep-fried noodles on top add different textures. Fifteen servings are available per day. Also worth trying is Kanom Jeen Nam Ya (Bt235) – fresh rice noodles with a curry made from blended chilli, tofu, mushroom and textured vegetable protein. The platter is served with assorted, seasonal vegetables – fresh and blanched – such as chopped long bean, beansprout, cabbage, water morning glory, cucumber and bitter gourd.

Kanom Jeen Nam Ya

“We don’t use fermented noodles because the yeast that comes out in the production process is considered by many as non-vegetarian. Our main ingredients for vegetarian dishes are tofu, mushrooms and vegetables and we don’t use ersatz meats like vegetarian pork or chicken. The cooking utensils and dinnerware to cook and serve vegetarian menus are also kept separate from the regular dishes,” says the manager Weena Thannomchuen.

Diners can enjoy over 10 vegetarian dishes at Provence throughout this month.

1823 Tea Lounge by Ronnefeldt presents a three-course vegan set.

Germany’s 1823 Tea Lounge by Ronnefeldt is also participating in the festival by offering a three-course vegan lunch set for Bt330-plus until Wednesday.

The set starts with Tomato Basil Soup with finely diced bell pepper and zucchini, served with toasted garlic bread. For the main dish, a diner can choose from two options; Fried Tofu and Mushroom, and Roasted Pumpkin.

Tomato Basil Soup, a choice between Fried Tofu and Mushroom and Roasted Pumpkin, and dessert of Tofu Cream with Raspberry Coulis

The tofu dish offers two chunks of fried hard tofu with four kinds of fried and seared mushroom, namely needle, eringii, shitake and oyster. The sauce is savoury Oolong tea made from fermented Da Hong Pao tea with full body and smoky taste.

The other option is roasted Japanese pumpkin slices served with carrot puree, pine nuts, beetroot and baby sorrel leaves with balsamic dressing. Complement the meal with the dessert of Chilled Tofu Cream with Raspberry Coulis. Refillable iced Oolong tea is also included in the set.

 Kub Kao’ Kub Pla offers vegetarian comfort foods until Wednesday.

For casual dining and comfort food, Kub Kao’ Kub Pla offers a range of 16 vegetarian dishes to enjoy solo or with a friend until Wednesday.

The appetiser for sharing is Fried Oyster Mushroom (Bt185). The mushroom is finely shredded and batter fried until golden brown, and drizzled with tamarind sauce, fried dried chilli and kaffir lime leaves.

Lon Tofu and Fried Mushroom

The much-loved dish of Lon Poo or crabmeat in soybean dipping and coconut cream gets a makeover with tofu replacing the seafood and comes with assorted, seasonal vegetables such as white turmeric, pennywort, young leaves of bael fruit and cashew nuts (Bt220).

Yen Ta Fo 

Other vegetarian single dishes are Yen Ta Fo (noodle in sweet pinkish-red soup with imitation meat, Bt195), Pad Mee Krached (stir-fried water mimosa with rice noodle and tofu, Bt200) and Sen Yai Rad Na (stir-fried wide rice noodle topped with gravy sauce and fried taro, Bt185).

NO MEAT PLEASE

Snap opens from 9am to 8pm on weekdays and at 10am on weekends. Call (089) 244 5191.

Sushi Mori is open daily from 11am to 10pm. Call (02) 014 7441.

Provence is opens daily from 10am to 8pm. Call (02) 656 1438.

1823 Tea Lounge by Ronnefeldt opens daily from 10am to 8pm. Call (02) 656 1086.

Kub Kao’ Kub Pla is open daily from 10 to 10. Call (02) 075 2660.

Find out more at http://www.GaysornVillage.com.

A toast to Madame Collins

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A toast to Madame Collins

tasty October 12, 2018 01:00

By THE NATION

JW Marriott Phu Quoc Emerald Bay in Vietnam has opened a new beachside French fine-dining restaurant called Pink Pearl that boasts a bold mix of opulent furnishings, eye-catching patterns and bright splashes of pink against a backdrop of emerald waters and white sand.

Pink Pearl draws inspiration from the legend of Madame Pearl Collins, a one-time resident of the mythical academy of learning. In her luxurious pink mansion, lavish dinner parties and grand celebrations were the order of the day. Continuing this tradition, the restaurant embodies a spirit of warm hospitality and a generous dash of glamour.

With detailed upholstery and ornate tiles and carpets, the main dining hall exudes a grand yet airy ambience, while French doors and oversized windows bring the sun and sea into the interior. Dramatically high ceilings and a collection of sculptures pay tribute to Madame Collins’s eccentric, fun-loving spirit. Guests also have the option to dine alfresco in the outdoor garden, the perfect setting for lazy lounging and leisurely high teas.

More luxury awaits in the five private dining rooms, each one seating between eight to ten guests and named after the key figures of the mansion, including Lady Pearl and the Dean. Lithographs dating back to 1886 – the year the fictional academy was founded – adorn the walls, while the elegant furnishings are a nod to the original owner’s extravagant lifestyle. In contrast, the exclusive 10-seater wine tasting room conveys a darker mood, more fitting for intimate gatherings and quiet conversations. Exuding Gatsbian drama, a spiral staircase entrance opens onto monochromatic glazed cabinets containing a vast selection of French wines, alongside New World favourites and a collection of fortified wines.

While the interiors by maverick designer Bill Bensley can create a first impression, guests will long remember the culinary experience with Madame Pearl’s favourite classic French recipes deconstructed and given a modern twist by the award-winning Chef de Cuisine, Amine Lakhdari. Showcasing the best in French cuisine, Pink Pearl’s menu delivers a fine-dining experience with a seasonal farm-to-table concept. Combining premium local products and selected imported ingredients, the restaurant showcases a distinctive menu marked by innovation and creativity, which also changes every few months.

Guests will be able to enjoy signature dishes including the Phu Quoc Sea Urchin, a combination of local treasure, French savoir faire and delicate ingredients; Charolaise Beef Pithivier, which references traditional techniques and showcases quintessential French products; and Opera Pearl Marou Chocolate, an indulgent delight incorporating one of Vietnam’s most famous exports, chocolate.

The dining experience is complemented by live pianists and violinists playing classical music. The evening concludes in spectacular fashion with diverse entertainment such as a French opera performance from the upper balcony

For reservations, email mhrs.pqcjw.pinkpearl@marriott.com.

Wining and dining, Hong Kong style

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Wining and dining, Hong Kong style

tasty October 10, 2018 10:00

By The Nation

Now in its tenth edition, the Hong Kong Wine & Dine Festival will present four days of funpacked events for locals and visitors alike from October 25 to 28 and this year is extending its reach from the Central Harbourfront Event Space to Tamar Park with about 450 booths serving fine wines and exquisite food.

Five Michelinstarred chefs from the Mainland and overseas are coming to Hong Kong to jointly present the “10Michelinstarred Dinner” in the “Tasting Room”. The five visiting master chefs, who have been awarded a total of eight Michelin stars, will collaborate with two renowned Hong Kong chefs from oneMichelinstarred restaurants Man Wah and Mandarin Grill + Bar to concoct a winepairing banquet with eight courses, fusing Chinese, Thai and French elements.

The five visiting celebrity chefs are French chef Pierre Gagnaire of Pierre, a twoMichelinstarred restaurant in the Mandarin Oriental Hotel Hong Kong; chef Bee Satongun of Paste Bangkok, a oneMichelinstarred restaurant in Bangkok; chef Lin Cheng Ching of The Guest House, a twoMichelinstarred restaurant in Taiwan; chef Kentaro Chen of Shisen Hanten, a twoMichelinstarred restaurant in Singapore; and chef George Chen of Wujie, a oneMichelinstarred restaurant in Shanghai.

Wine lovers will be impressed by the “Wine & Dine 10th Edition Specials” and “2009 Vintage”. These two exclusive series are available only this year.

As for dining, two newly introduced zones, “International Street Eats” and “Coffee Fiesta” will bring new sensations to the taste buds. The International Street Eats zone offers the latest gourmet sensations introduced to Hong Kong, including JiuWu Beef Noodle from Taiwan and local delicacies from seven regions, including South Korea, Europe and Latin America, bringing tastes from all over the world to the table.

In the meantime, Coffee Fiesta zone gathers some of the most famous coffee and pastry shops in the city, such as Coco Espresso, Say Hey Bakery, and celebrity dessert shop Alice Wild Luscious, alongside winetasting experiences.

A new “Perfect 10 Passport” will be introduced this year to encourage visitors to experience various wonderful food and wine combinations. In addition to wine tokens, food tokens will be included in the Perfect 10 Passport to inspire guests to explore creative wine pairing options with family and friends. The Perfect 10 Passport will include a welcome drink and a 10th edition limited wine glass, a worthy addition to the collection of every wine connoisseur.

Independent musicians and buskers will perform at the venue, and there will be live music performances each evening on the main stage. There will also be game sessions every day, with prizes including air tickets, wines, gourmet food and wine tokens.

This year’s wine options will be expanded, featuring fine wines from firsttime participating chateaux from countries and regions like Burgundy, Croatia and Russia to capture the hearts and tastes of festivalgoers. To make purchases more convenient for event participants, epayment will be available at the venue.

For details, visit http://www.DiscoverHongKong.com/eng/winedinefestival/.

A noodle tour of Ratchaprasong

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A noodle tour of Ratchaprasong

tasty October 08, 2018 13:08

By The Nation

Bangkok’s Ratchaprasong intersection is packed with dining places serving a diverse range of cuisine, all within easy strolls of one another along the Ratchaprasong Walk, an interconnected skywalk.

This sample culinary journey takes in 10 different noodle dishes.

Sawang (Hua Lampong) at Pratunam has a terrific starter – Egg Noodles with shrimp wontons, barbecued pork and crab claws.

A tempting and quick meal, it has noodles made fresh the same day and duck eggs. The wontons are stuffed with shrimp and steamed to perfection. The Chinese-style barbecued pork is marinated in coconut sugar and grilled in a way unlike any other noodle stall. The crab claws are fresh from Yaowarat.

Price: Bt150-Bt300

Location: Between Phetchaburi Sois 30 and 32, opposite the Palladium World Shopping

Open: Daily from 9.30am to 11.30pm.

Call (02) 056 0663

Ah Yat Abalone Restaurant at the Arnoma Grand Hotel Bangkok serves wonderful Braised Noodles with goose web in abalone sauce.

Anyone looking for original Guangdong food should visit Ah Yat for its famous Braised Noodles, cooked in a process that takes days to enrich and tenderise the goose legs. The steamed legs are then roasted with egg noodles and shiitake mushroom. The dish is generally sweet and slightly salty.

Price: Bt980-plus

Location: Second floor of Arnoma Grand

Open: Daily from 11am to 3pm and 6 to 11.

Call (02) 255 0356.

Mae Sri Ruen at CentralWorld offers delightful Chicken Noodles, the most popular dish at the 57-year-old noodle bar. In soup of chicken and pig bones and daikon radish, all the ingredients – – limes, mung bean sprouts, dried chillies and peanuts – are boiled and steamed for hours. Both noodles and chicken are also seasoned, so no extra condiments are needed.

Price: Bt50++

Location: Third floor of CentralWorld

Open: Daily from 10 to 10.

Call (02) 646 1821.

Provence Restaurant at Gaysorn Village tempts with Khao Soi with Crispy Duck Leg, a fusion of northern curries noodles with thick, mildly spicy soup and a chunky, French-style duck leg. It’s recommended by Thais and foreigners alike.

Price: Bt420-plus

Location: L floor of Gaysorn Village

Open: Daily 10.30am to 8pm.

Call (02) 656 1438.

Utaandon at Isetan, CentralWorld, serves a marvellous Nabeyaki Udon, a sweet, aromatic soup that’s simmered for five hours using a base of dried Northern Bluefin Tuna imported from Japan and sheets of kombu seaweed. The soba and udon noodles are made in-house and their quality shows in their firmness.

Price: Bt280-plus

Location: Sixth floor of Isetan

Open: Daily 11am to 10pm.

Call (02) 255 9800.

Pad Thai with Prawns by Pad Thai Mae Yai Singburi at The Cook Food Centre, Amarin Plaza

Serving Pad Thai – a famous Thai comfort food for more than 70 years, the secret of deliciousness without needing any extra condiment of Pad Thai Mae Yai Singburi is in a combination of noodles, eggs, tofu, mung bean sprouts, rice bran oil and a special sauce upon frying. Sourness is enhanced right after frying by ripe tamarind without the use of MSG. Fresh lemons and vegetables are staple so customers can add them as they wish.

Price: Bt70

Location: fourth floor of The Cook Food Centre, Amarin Plaza

It is opened daily from 10am to 7pm. Call (094) 646 2442.

Chashu Itto Tsukemen by Menya Itto at Erawan Bangkok

Ranked as Tokyo’s best ramen shop by Tabelog – Japan’s trusted restaurant review website – Menya Itto now opens its door at Erawan Bangkok. The ramen is cooked with only premium ingredients, especially its homemade Tsukemen ramen noodles imported from Japan. This noodle is generally firm so it can suck soup when being contacted and it contains rice germs so it releases aromatic scents and nutritious substances when being cooked. Inside a soup pot, the soup is composed of chickens, fishes, sakura shrimps and scallops. For alluring taste, everything is boiled and steamed for 18 continuous hours.

Price: Bt270-plus

Location: LG floor of Erawan Bangkok

It is opened on weekdays for lunch from 11.30am to 3.30pm and dinner from 6 to 9 and weekends from 11.30am to 9pm. Call (02) 250 7669.

Shindangdong Tteokbokki Premium by Tudari at CentralWorld

This best-selling menu has a Korean root all the way and customers can add topping to suit their likings, such as chicken, beef, pork, fatty pork, crab stick, shrimp, squid, fish cake, fish tofu, fried wonton, Tteok bokki, egg, clear noodles, Shinramen or Korean noodles. Toppings are best of their ranges and most of them are imported from Korea. The dish is bold in taste and loved by people of all ages as the soup is naturally sweet while a special spicy sauce and freshly cut chilies are put atop the noodle for a punch.

Price: Bt450-plus

Location: seventh floor of CentralWorld

It is opened daily from 10 to 10. Call (02) 252 6696.

Rice Noodle with Southern Crab Meat Curry and Deep-Fried Soft-Shell Crab with Vegetables by Kub Kao Kub Pla at Gaysorn Tower

Made with ingredients from verifiable local sources, the dish strikes food lovers with soft rice noodle and coconut soup served with crabmeat with punchy spiciness – a nod to Southern Thai cuisine. The soup is complemented by Crispy Soft-Shell Crabs with assorted fresh vegetables served on the side.

Price: Bt490-plus

Location: third floor of Gaysorn Tower

It is opened daily from 10.30am to 10pm. Call (02) 075 2661.

Tagliatelle con Aragosta by Theo Mio: Italian Kitchen by Theo Randall at InterContinental Bangkok Hotel

Al dente, homemade pasta, sweet lobster meat and rich chorizo pork sausage are tossed in a pan with a sour ketchup sauce specially created by Theo Randall, a British celebrity chef. It is then topped with a spicy kick from an Italian variety of Thai basil. It has an open kitchen to arouse diners with dreamlike scents upon cooking and allow them to see each dish when it is being actualised.

Price: Bt725-plus

Location: G floor of InterContinental Hotel Bangkok.

It is opened daily from 11.30 to 11.30. Call (02) 656 0444 extension 6273.

Healthy dining, vegetarian style

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Healthy dining, vegetarian style

tasty October 08, 2018 12:57

By The Nation

The Vegetarian Festival, which kicks off today and runs until October 17, is being celebrated at leading hotels around Bangkok.

Dynasty, the Chinese restaurant of Centara Grand at Central Plaza Lat Phrao, has a menu during created by Chef Kam that’s available from October 12 to 21.

It features varied selection of vegetarian dim sum and special dishes such as steamed Chinese bun filled with mixed vegetables (Bt55-plus); wrapped seaweed and Chinese bean curd with lotus root and vegetables steamed in corn soup (Bt75-plus); pan-fried vegetarian Chinese dumpling (Bt75-plus); sauteed vegetarian prawns with ginkgo nuts, red jujubes and cashew nuts (Bt400-plus); braised vegetarian bean curd and shitake mushrooms in a casserole (Bt290-plus); stir-fried vegetarian Chinese noodles (Bt240-plus); and stir-fried Chinese broccoli with vegetarian abalone in brown sauce (Bt600-plus).

For reservations, call (02) 541 1234 extension 4151.

Fook Yuan of Golden Tulip of Sovereign Hotel Bangkok is featuring a selection of vegetarian dishes that includes steamed Vegetarian Dumpling, Ha Gao, steamed Vegetarian Bun, Deep fried Vegetarian Spring Rolls, Wok-Fried Egg Noodle with Sesame Oil, Baked Bean Curd with Condiment in Clay pot, Bamboo Pith Soup with black mushroom priced from Bt90-plus along with a set menu for 10 f Bt7,900-plus. 92 Cafe adds a vegetarian buffet corner priced at Bt400-plus for both lunch and dinner.

Call (02) 641 4777.

The Mulberry Chinese Cuisine and The Berkeley Dining Room of The Berkeley Hotel Pratunam have such veggie delights as Bamboo Fungous and shiitake in brown soup, Tofu and vegetables in oyster sauce, Fried rice with cereal grain and Stir-fried Eggplant with Vegetarian sauce in Casserole.

Make bookings at (02) 309 9999 extension 3134.

Over at the Ambassador Hotel, Hong Teh Chinese Restaurant has a veggie set menu priced Bt900-plus and from Bt4,888-plus to Bt8,888-plus for a table of 10. Am Cafe adds a vegetarian corner to its international buffet lunch for Bt499-plus per person. The Bloom presents a vegetarian a la carte menu priced at Bt140-plus per portion.

Reserve a table at (02) 254 0444.

Meanwhile, the World restaurant Centara Grand at CentralWorld offers some Thai-inspired dishes to enjoy – minus the meat! Their creations include Tom Yum Hed Ruam (spicy Thai-style tom yum soup with mushrooms); Gaeng Jued Tao Hoo Sarai (tofu with seaweed soup); Tao Hoo Thod (deep-fried tofu; Gaeng Kiew Wan Pak (green curry vegetable in coconut milk); and Pad Thai Je (a vegetable version of Thailand’s classic Pad Thai).

Find out more at (02) 100 6255.