THE WALRUS-MOUSTACHE logo ought to be enough to tell you the restaurant is Blunos, but it also helps that the name of the restaurant is Blunos. You’ve entered the culinary world of cheerful British chef Martin Blunos, who sports a moustache of his own and usually Union Jack trousers too.

The guy’s got a sense of humour, and that’s what livens up his first restaurant outside his homeland.

With his trademark walrus moustache, English chef Martin Blunos is ready with a wink.

Blunos opened in December on the 14th floor of the Eastin Grand Hotel Sathorn Bangkok, taking over the space vacated by Italian restaurant Luce.

The ambience, posh and a bit stiff in the former guise, is now friendlier and far more casual. From the partially open kitchen come colloquialisms like chow, nosh, chomp and munch.

Floor-to-ceiling windows look out on the adjacent pool, and outdoor dining is an option, though not in the “outside” that Blunos seems to fear.

Blunos is a casual dining venue serving international comfort food in a playful atmosphere.

“I want to protect you from the stress and bad things outside,” he says. “We serve happy food for happy people. The food is simple, yet honest, and it can make you feel good and smile, and at the same time it will satisfy your taste buds.”

The dishes he creates are good enough to have earned a pair of Michelin stars for each of his restaurants in Britain, Lettonie and Blinis, though they’re both now closed.

Thailand lucked out because Blunos was in Bangkok several years as guest chef at another luxury hotel and met Kevin Kanjanapas, who owns the Eastin. When they met again in London three months later, Kevin twisted Blunos’ arm and a permanent move to Bangkok was arranged.

“It’s challenging and exciting,” says Blunos, who’s appeared on television’s “Iron Chef UK” and “Master Chef Australia”.

“My previous restaurants were fine dining, but this one is informal, casual and fun. The dishes are international comfort food and they look good, taste good and make you feel good.”

Coco’s Pea & Mint Dip

A refreshing and vegetarian nibble to start with is Coco’s Pea & Mint Dip (Bt160), named after the chef’s daughter. It’s a chickpea puree topped with whole peas and served cold with crispy bread to dip in.

“The recipe is my ex-wife’s,” Blunos explains. “She’s a nutritionist and wrote a cookbook for kids. She loves Coco Chanel and that’s why our daughter is named Coco. She cooked this dish for our kids all the time – it’s rich in iron and Vitamin C – and I added seasonings, like onion, chilli, garlic and salt, to please the grown-ups. It’s great in the hot weather.”

Welsh Rarebit

Another wonderful vegetarian option is Welsh Rarebit (Bt150), the classic dish of multigrain bread covered in melted savoury cheese, here complemented with a cooling salad of apple and celery.

King Prawn Skewers with Sriracha Dip

For a fun street-food vibe, there’s King Prawn Skewers with Sriracha Dip (Bt450). You get five skewers of prawns, and the aroma when they’re grilled with thyme and star anise is fantastic. The Sriracha sauce is mixed with mayonnaise.

Lobster Roll

The Lobster Roll (Bt550) is half a Canadian lobster poached, cut into chunks, tossed with orange rind and served in a soft garlic-buttered roll with orange-mayonnaise dip. It goes great with a glass of ice-cold Prosecco, which costs Bt200.

“I prefer lobster with orange because lemon is too strong and acidic,” Blunos says. “Orange also brings out the flavour of the lobster better, as well as freshening the taste.”

Braised Pork Belly

Another must-try is Pork Belly (Bt590). The meat is still juicy after being slowly braised with apple juice, ginger and spices. It’s presented on a bed of parsley, apple, chickpeas, onions and bell pepper that have been sauteed with butter and jus from the pork. There’s a pork-skin fritter on the side for some crunch.

“I was using pork imported from my home region, the West Country of England, which is well known for its good pork, but then I tried using local pork and was impressed with the sweetness and firm texture,” says the chef. “I think it’s better than the imported pork.”

Peking Duck Pizza

The Eastin Hotel also has the Chinese restaurant Chef Man, popular for its Peking duck, and at Blunos there’s Peking Duck Pizza (Bt570). The toppings – crispy duck skin and hoisin sauce – come directly from the kitchen of Chef Man.

“It’s also topped with shredded spring onion and cucumber. It’s an exciting combination,” Blunos says. “We’re trying to do more with Asian flavours – Thai spices and seasonings – because more Thais are coming here.”

Milkberry Puff

Blunos won last month’s “Iron Chef Thailand” competition with a Milkberry Puff conceived and executed on the spot in 20 minutes, using the surprise ingredient assigned to him – Chitralada sweetened milk tablets from the Royal Projects. He developed the recipe a bit further and added it to his menu, where it’s tagged at Bt280.

“I’d never even seen a milk tablet before,” he says. “I broke it up and boiled it in cream and got a sticky, fatty cream that tasted like condensed milk. It was a nice combination to go with puff pastry and berries.”

The restaurant’s poolside bar has resident DJs spinning upbeat tracks Wednesday through Sunday starting at 7pm.

SEE YOU BY THE POOL

Blunos is on the 14th floor of the Eastin Grand Hotel Sathorn Bangkok (BTS Surasak).

It’s open daily from 11.30am to midnight (last orders is 11.30pm).

Book a table at (02) 210 8100 or http://www.EastinGrandSathorn.com.

Until April 29, diners can enjoy spicy and sour Tom Kha Chicken Soup (Bt145)m Soft Shell Crab Phad Thai Salad (Bt345) and Sai Oua Pasta Olio (Bt295), made with Northern Thai sausage, garlic, dry chilli and housemade tagliolini. Also on the menu is Lamb Shank Massaman Curry (Bt565) with rice Salmon Chu Chee (Bt475), a red curry with salmon fillet, also served with rice.

For beverages, the barista team has concocted refreshing drinks to battle the summer heat. Made with coconut water and pandan leaves, the MahaNakhon Coconut Pandan Iced Latte (Bt150) is a must-try for all coffee buffs, while Bangkok Coconut Pandan Milkshake (Bt175) will satisfy the non-coffee drinkers. Both beverages feature pandan syrup, pandan steamed custard sauce, homemade coconut pandan jelly and roasted coconut chips. The Taste of Thailand drinks are available at all Dean & Deluca stores except Khao Yai and Suvarnabhhhumi Airport outlets.

Finish the meal with Mango Sticky Rice Parfait (Bt155), a delicious desserts of pandan sticky rice layered with coconut cream, diced mango and mango sauce, and topped with mango slices and crispy mung bean sprinkles. It’s dessert is available at all stores except Khao Yai and Suvarnabhhhumi Airport stores.

The special menu is available at all restaurants including MahaNakhon Cube Central Embassy, Emquartier and The Crystal.

Dinners will be satisfied with the distinctive aroma and flavour of two-tone Sao Hai rice soaked in chilled jasmine-scented water.

Based on royal court recipes, it’s served with a variety of scrumptious side dishes, such as Fried Shrimp Paste, in which only premium-quality finely ground shrimp is used, infused with rare finger root.

Stuffed Sweet Peppers are filled with shrimp and ground chicken, delicately wrapped in duck egg.

Rice also goes well with Stuffed Shallots, containing mellow, sun-dried snakehead murrel.

Salted Fish Fritters are made from premium salted Indo-Pacific king mackerel, minced chicken and egg white.

Sweet Radish Saute arrives with coconut sugar, and Sweet Spotted Eagle Ray Saute is made with fine ray meat sauteed with fried onion.

Also on offer are fresh vegetables and fruit, including green mango, cucumber and green onion.

The delightful culinary journey ends with Jim Thompson’s signature Mango with Sticky Rice.

The Khao Chae Set costs Bt490 and is available at the Jim Thompson Restaurant and Wine Bar on Soi Kasemsan 2, the Jim Thompson Restaurant and Lounge on Surawong Road and Bombyx at Siam Paragon.

The resort menu is divided into two sections. The first section encourages guests to “eat like a local” and offers a choice of Thai dishes using ingredients sourced within a 30-kilometre distance of the hotel. The second part of the menu is named “Wescal” standing for “Western food with local products”. In this section, guests are inspired to sample various categories such as “From our local fishermen” or “From our organic farm” or try a more unusual “Once in a while” – the only part of the menu using imported products.

“Sustainable living is at the heart of the Aleenta brand philosophy and we are delighted to extend this to our culinary offerings, to further reduce our carbon footprint on Pranburi’s pristine sand,” says Anchalika Kijkanakorn, Akaryn Hotel Group’s founder and managing director.

A high percentage of herbs and vegetables used in Aleenta Hua Hin Pranburi’s restaurant are grown at the resort’s own organic farm. Plants harvested here include celery, chilli, chives, coriander, kale, morning glory, tomato, lemon basil, mint, spinach, eggplant, butterfly pea, citronella, galangal, and aloe vera, with the impending addition of cucumber, long bean, zucchini, pumpkin, dragon fruit, banana and corn. In addition to the organic farm, the resort also operates an onsite mushroom house and chicken house.

Every Wednesday and Thursday, rice takes the centre stage in a weekly “All About Rice” special menu, which celebrates traditional Thai dishes including sticky rice accompanied with BBQ beef and the perennial favourite, sticky rice with mango, while the “All Around the World” section features other famous international rice dishes including seafood paella, tiger prawn risotto, chicken nasi goreng, and sushi. In keeping with the locavore philosophy, all the rice served is organic and sourced as close as possible to the resort.

Other eco-friendly practices at the resort and across Akaryn Hotel Group include energy consumption saving, recycling and regular beach cleanups. Helping the local communities is a key corporate social responsibility, and Aleenta Hua Hin is actively sponsoring scholarships for local pupils and buying from local artisans, including recycled wooden furniture and the comfortable resorts hammocks which are handwoven by local fisherman. Aleenta Hua Hin is enforcing a ban on single-use plastic in all rooms and restaurants by 2020.

“From waste management to energy and water conservation, we always try to minimise our impact on nature, and we are proud to be able to help address this global issue within our local community and with the help of our guests from Thailand and around the world,” adds Anchalika.

Find out more by visiting http://www.Aleenta.com.

In the popular resort town of Hua Hin, Centara Grand Beach Resort & Villas is hosting brunch at the Coast Beach Club & Bistro with seafood, sashimi, cheese and desserts among the international dishes on offer plus live entertainment from Wine N Rose.

It’s priced at Bt1,750-plus and you can book your table by calling (032) 512 021.

In Bangkok, the Landmark Bakery & Café has delicious chocolate Easter egg created by executive French pastry chef Jean Marc as well as a “Come 4 Pay 2” promotion at the Atrium featuring oysters, blue crabs, pan fried foie gras and a selection of Japanese specialities for Bt2,700 net.

Downstairs, The Huntsman Pub goes for the “Roast with the Most” with a sumptuous spread of Australian beef, New Zealand lamb, honey glazed Gammon ham, roasted herb spring chicken, smoked salmon and our signature Yorkshire pudding, plus a complimentary Easter egg. It’s priced at Bt 950-plus.

Book your seat at (02) 254 0404 extension 7777 or email: fb@landmarkbangkok.com.

Feast at Royal Orchid Sheraton Hotel & Towers celebrates Easter Day with an “Eggciting Sunday Brunch” offering special foie gras corner and selection of Thai, Western, Indian, Chinese, Japanese and Italian dishes, as well as fresh seafood and a dessert buffet.

There’s egg hunting to keep the little ones amused as well as egg painting. The cost is Bt2,500 net.

Call (02) 266 0123, email, email events.rosh@sheraton.com or chat at Line@: @rosheratonbangkok, Facebook.com/royalorchidsheratonhotel.

The Mandarin Oriental Shops celebrate with egg-shaped treats and sweet little rabbits, featuring the Easter Cake (salted caramel with white chocolate and orange cake), Ginger Carrot Cake (ginger with carrot cake cream cheese), Bunny Cake/Chicky Cake (banana with peanuts and molten cake) all priced at Bt95 net.

These treats and a variety of other delectable Easter delicacies are available at all Mandarin Oriental Shops at Siam Paragon, Central Chidlom, Gaysorn Village, Emporium and Lobby Corner at Mandarin Oriental, Bangkok from now until April 2.

Call (02) 659 9000 ext. 7390 or email mobkkrestaurants@mohg.com.

From April 1 to June 30, families in Bangkok can indulge in savoury delights that include grilled sea scallops and mushroom tartare with balsamic, red tuna Tataki with black peppercorns and Wakame salad duck confit and berry tartlet, and Kani and avocado salad on rye bread. All pair perfectly with a glass of chilled Champagne or Prosecco.

The selection of sweet treats evokes the fragrant flavours of spring with cherry blossom custard, cream rolls, strawberry shortcake, seasonal Daifuku, Sakura macarons, Sakura chocolate truffle, pickled Sakura scones, and artisan clotted cream, jams and marmalade. The set will be served with a cup of rich illy coffee or freshly brewed premium Saro and Mariage Fr?res teas.

The Sakura Blossom Afternoon Tea will be available from 2 to 5pm and ranges from Bt 1,190-plus inclusive of premium coffee or tea for two persons, Bt1,690-plus with Sake or with two glasses of Prosecco and Bt2,750-plus with two glasses of Champagne.

Find out more at (02) 687 9000 or email upandabove@okurabangkok.com.

WHILE VISITORS to Doi Mae Salong in the northern province of Chiang Rai tend to salivate over such delicious Chinese dishes as braised pork knuckle and hot steamed buns, Jinapuck “Mee” Chewanorrasuchakul and Kantamate “Ton” Srikulvarin cater to those with more Western tastes with sweet treats and Java juice rather than the more traditional tea.

Many of the residents of Doi Mae Salong are descendants of the anti-communist Kuomintang (KMT) forces who were granted citizenship in return for policing the area against communist infiltration. Not so Mee and Ton, who settled in this area after lives spent in Bangkok.

The most popular spot to sit is the terrace, which offers a breathtaking view of the mountains. 

The past decade has proved the couple made the right decision and today Sweet Maesalong Cafe earns plenty of praise from tourists and locals alike.

“We reached a turning point 10 years ago,” says 40-year-old Mee. “I was working as a secretary while Ton was involved with advertising. We were stressed out and that made us moody and bad-tempered. We decided to take a break and travelled to Doi Mae Salong where we fell in love with the weather and the local people. Ton and I love coffee but we couldn’t find a decent cup here because this part of the highlands produces high-quality tea. We decided to settle here and open a cafe.”

Sweet Maesalong Cafe brings Western-style pastries to the Northern highlands.

After finding the perfect location –an old roasting factory with a terrific view – Mee travelled back to Bangkok and resigned from her job.

“We couldn’t let ourselves be overwhelmed by life in the fast lane anymore,” says Mee. “I love baking and Ton knew that my dream was to open a bakery. So we decided to do just that and see if could survive.”

Mee took a course in the baking business at UFM Baking & Cooking School as well as several classes with a dessert focus.

Strawberry Almond Cake and Hot Cappuccino

“We sell cakes that local residents aren’t familiar with. While they can buy a margarine cake for Bt120 a pound, my fresh milk one-pound cake is priced at Bt300. A cup of coffee goes for Bt60 to Bt70 in a community that’s dominated by teahouses. It was tough going the first year but today I sell six or seven milk cakes a day. It’s become a popular cake to celebrate birthdays and Mother’s Day,” she adds.

The cafe has a pleasingly simple decor that’s dominated by wood and bamboo. 

Sweet Maesalong is decked out with wood and bamboo and boasts vintage furniture. The best spot is the terrace from where visitors can enjoy a panoramic view of the mountains.

Most of the customers in the early years were Europeans and Mee took a short time out to hone her skills in French pastry making with chef Eric Perez at the Macaron Pastry Training Centre in Bangkok. She continues to sharpen her skills and takes courses with European pastry chefs whenever she has a chance.

“I’d never eaten a croissant so delicious as the one made by Eric. He told me that to make a proper croissant, I must use only flour and butter imported from France. If I can’t afford to buy the ingredients, I shouldn’t make it. Local flour and butter can’t give the right texture. I followed his advice. The whipping cream, chocolate and vanilla are also imported.”

Croissant and Hot Americano

Mee makes just eight croissants a day and sells them for Bt85 a piece. Her Creme Brulee (Bt135) for which she uses local fresh eggs and imported vanilla beans is also a best seller.

“The eggs are from hens raised in the highlands. They are collected in the morning and delivered to me daily, making them super fresh.”

Strawberry Almond Cake (Bt165) has almond paste as a base and layers of fresh cream and fresh organic strawberries grown at a farm at Doi Mae Salong.

 Salted Egg Cruffin and Hot Chocolate

Cruffin (Bt105) is a cross between a croissant and a muffin. The pastry is made with the croissant dough but baked in a muffin mould. It can be filled with a variety of flavours though the salted egg cream is a favourite with locals. During the high season in winter, Mee expands the choice, offering strawberry milk shake, chocolate and vanilla fillings.

Her new creation Kouign-amann (Bt165) is a multi-layered, laminated sweet pastry made from croissant dough that is served with vanilla ice cream with chocolate chips topped with a fresh strawberry. It will go on sale from next month.

Kouign-amann 

During the high season, visitors can tuck into 10 different desserts including Cherry Pistachio Charlotte (Bt165), Earl Grey Mousse (Bt165), Blood Orange Mascapone Mousse Cake (Bt165) and Raspberry Bomb (Bt155).

Ton, a coffee aficionado, helps manage the drink list. Espresso, Long Black, Cappuccino, Caramel Macchiato, and Affogato are all available costing from Bt45 to Bt85 a cup.

MAGIC IN THE MOUNTAINS

Sweet Maesalong Cafe is at Doi Mae Salong in Chiang Rai province.

It’s open daily from 8.30am to 4.30pm. Visitors are recommended to call first in case Mee and Ton are away attending a pastry course.

Keep updated at the “Sweet Maesalong Cafe” page on Facebook or call (089) 874 9656.

Guests will be welcomed to the rooftop soiree with freeflowing wine before they settle in around serving stations where Chef Gibb and his team will prepare contemporary dishes to pair with Old World wines from the island at the toe of Italy’s boot.

DJ Jerome will provide the musical ambience for the gourmet journey.

On the menu are Swordfish Carpaccio with Lemon Oil and Rocket Puree, Grilled Beef Prime Rib with Italian Blue Cheese Sauce, and Pistachio Zabaglione with Strawberry.

Each of these will be complemented by a carefully selected Prosecco, white, rose or red from two renowned Sicilian wineries.

Guests can also enjoy Pitars wines crafted by the Pittaro family, master winemakers since 1510.

In the fertile stony soil of the Cantina San Martino vineyards, traditional values are combined with advanced technology to produce prestigious wines.

At the Feudo Maccari estate in Val di Noto, rich volcanic soil provides ideal vine conditions. The family passion of Antonio Moretti meets Italy’s elegant heritage.

The evening costs Bt999plus. Find out more at (02) 210 9000, extension 4304.

ZUMA, ONE of Britain’s top Japanese-food restaurant chains, has opened a branch at the St Regis Bangkok, bringing Thais its delightful izakaya cuisine.

The chic and modern outlet is said to be a match for its sister restaurants in London, New York, Rome, Dubai and elsewhere.

Izakaya refers to the casual style of dining (and drinking) that’s typically been found in Japanese sake bars since the Edo Period more than a century ago.

Noriyoshi Muramatsu of the Tokyo design firm Glitt Studio gave Zuma two separate areas where patrons can while away the pleasant hours.

The first is indoors, part retro and part contemporary, where the food is prepared in an open kitchen. Alongside is an open bar. It feels fun and relaxing.

The other is outdoors, in what could very well be a genuine, rock-strewn Japanese garden if you didn’t know you were in downtown Bangkok.

Executive chef Pawel Viktorek says the food is authentic in terms of the ingredients and cooking techniques used, but the flavours are much stronger than what you’d find in Japan.

“I’ve been travelling to Japan since I was 18 and I know how pure and delicate the flavours of the food are. But the customers at our 14 restaurants around the world, mainly in the US and Europe, are mostly non-Japanese. They want stronger flavours and more spiciness, and the original menu created by the chef at the first branch in London reflected that.”

Hamachi Tataki

Asians prefer their fish and tofu delicately flavoured, Viktorek says, so the more robust taste derives from the use of miso (soy paste) and Japanese herbs.

“Japanese customers often say the flavours are too strong, but the recipes used at Zuma around the world are almost the same. We use the same soy sauce, which comes from the same place in Japan, and then we always try to find good local products too, delivered fresh every morning, and there are some very good vegetables from Chiang Mai.”

Black Cod in teak leaves

Menu highlights include the inarguably authentic Hamachi Tataki (Bt350) served on a halved tomato with garlic sauce, and Black Cod  (Bt1,350), with the Alaskan fish marinated in miso and sesame oil. It’s given a caramel coating with sugar, sake and mirin, is wrapped in leaves of hoba (golden teak) and set aside for five days.

Once all the flavours have married in an astonishing crescendo of tastes, the cod is roasted ready for the table.

Spicy Beef Tenderloin

Spicy Beef Tenderloin (Bt1,050) is grilled to perfection and presented in a sauce of dried chillies, garlic, sweet soy sauce and sesame oil and topped with Japanese chilli powder.

Yuzu orange, with its irresistible citrus scent, is a key ingredient at Zuma, appearing in Jumbo Tiger Prawn with yuzu pepper (Bt1,050), Wagyu Gyoza with yuzu truffle dip (Bt450), Thinly sliced Seabass with yuzu, truffle oil, and salmon roe (Bt390) and Black Cod Shiso Tempura with chilli yuzu mayonnaise (Bt400).

Jumbo Tiger Prawn with yuzu pepper 

Another temptation is Crispy Fried Squid with green chilli and lime (Bt290) and, for a great summer sushi platter, Zuma Nigiri (Bt1,350) offers nine varieties.

Sliced Yellowtail with green chilli relish, ponzu and pickled garlic (Bt450) should not be ignored either.

Fans of bean curd will thoroughly enjoy Chilled Homemade Tofu with condiments (Bt220). The tofu is made with bottled soymilk, nigari (a coagulent made from sea brine) and sea-salt, then steamed to set.

Chilled Homemade Tofu

A few chemistry experiments in the sake bar establish that the drinks – both with and without alcohol – are just as strong-flavoured as the food.

Among the cocktails, the Daisen (Bt320) involves Diplomatico rum, yuzu sake, lime, demerara syrup and herbs. The Kirifuri (Bt345) uses Tanqueray gin, sake, hibiscus liqueur, jasmine, lemon and soda. The Otaru (Bt360) blends pineapple rum, yusu sake, suma de coco and passion fruit.

Special Chocolate Cake

For dessert there are Green Tea Banana Cake with peanut toffee sauce and coconut ice (Bt260) and Special Chocolate Cake with vanilla ice cream (Bt450).

Like everyone else who loves Japanese cuisine, Viktorek greatly admires the care and precision that goes into every detail.

“They have developed various techniques to keep the raw ingredients fresh and natural, from the delivery system to the processing and cooking,” he says. “And at Zuma, we aim for the same high quality. That’s our first priority.”

MAKE ROOM FOR COCKTAILS

Zuma at the St Regis Bangkok is open daily for lunch (noon to 3pm)

and dinner (6 to 11pm).

Book a table at (02) 252 4707.

ProWine Asia will have 300 exhibitors from 30 countries and regions, a 16-per-cent increase from 2016, more than 9,000 people are expected to attend. Putting up pavilions will be Austria, Croatia, France, Greece, Italy, Portugal, Singapore and Spain and, separately, its Catalonia and Rioja regions.

Attendees will be able to tap into a thriving market and meet established wine producers and distributors.

Organised by Messe Dusseldorf Asia and UBM, this year’s wine summit will offer workshops on blind tasting, understanding different grades of sake, discovering whiskey, and Southeast Asia’s tropical viticulture and award-winning wines.

“According to international research, wine sales in the Asia-Pacific region are expected to continue increasing by 2.8 per cent annually until 2019,” says Beattrice Ho, ProWine Asia project director at Messe Dusseldorf Asia.

“We believe ProWine Asia will further drive this growth through the forging of new industry networks across the wine and spirits, food and hospitality sectors.”

Rodolphe Lameyse of UBM said the event will be bigger and better this year.

“Industry professionals can look forward to even greater opportunities to form promising business partnerships and meaningful connections with key players, and learn all about the latest trends impacting the wines and spirits as well as food and hospitality industries.”

The Champagne Lounge at ProWine Asia will showcase the heritage and know-how of 12 Champagne producers, such as Pierre Mignon, Cattier, Maxime Blin and Didier Chopin.

An oenologist will conduct classes about France’s Champagne region and offer professional advice on selecting vintages.

Participating this year for the first time are Armenia, Croatia, Cyprus and Thailand, Clai Wines from Croatia and Wales’ Penderyn Distillery.

Find out more at http://www.ProWineAsia.com/sg.