hr.blackmilkmag.com
Novi recepti

Piće dana: Eksperiment na Lebuinom povjetarcu, Bangkok

Piće dana: Eksperiment na Lebuinom povjetarcu, Bangkok


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Budite sami svoj miksolog (ili je to znanstvenik?) U restoranu Breeze u Bangkoku

U Breezeu u Bangkoku možete stvoriti vlastiti koktel prikladno nazvan 'Eksperiment'.

Zamislite ovo: Vi ste 52 kata iznad uzvišujućih ulica Bangkoka. Odavde, pomahnitali promet nije ništa više od svjetlucavog niza svjetla. Gomile koje traže pogled nekoliko su katova iznad vas. No, ušli ste u dizala u državnom tornju Lebua nekoliko minuta prije 18 sati, pa ste izbjegli gužvu koja se postrojila kako biste zauzeli zalazak sunca s krova - i izašli ste prije njih. Vaša nagrada? Izašli ste na ultra dramatičan neonski osvijetljeni nebeski most svog bara/restorana Povjetarac i to imati potpuno za sebe.

Šlag na torti je igrati ludog znanstvenika/miksologa s jednim od novih koktela na Breeze's -u Jelovnik Kina 2020. "Eksperiment" je upravo to. Dok vam vjetar šiba kosu (s razlogom su ga nazvali Breeze!), Smišljate vlastiti koktel. Vaš ludi znanstveni asistent (u redu, poslužitelj) predstavit će vam poslužavnik sa svime što vam je potrebno za stvaranje magije.

Vaše piće sadrži džin, liker od dinje, aloe veru, guavu, marakuju i sjemenke bosiljka prožete metvicom - svaki od njih nalazi se u drugoj epruveti, čaši, štrcaljki ili drugoj smiješno ljupkoj znanstvenoj posudi. Pa čak i kad biste morali, ajme, posuditi domaće zadaće drugih učenika u kemijskom laboratoriju u srednjoj školi, možete se nositi s ovim zadatkom. Vaš pomoćnik upućuje vas koliko svake tekućine dodati u Pyrex čašu, koju ćete zatim s mukom promiješati - i eureka! Vaš eksperiment daje slatki, osvježavajući koktel koji će izvesti vlastiti čarobni trik: jedna minuta je tu, sljedeće nije. Možda biste trebali ponovno provesti ovaj eksperiment!

Imate li fotografiju s putovanja koju želite podijeliti? Okusna hrana ili piće i savršeno mjesto za to? Pošaljite fotografije i savjete na esaatela [na] thedailymeal.com.


Dekadencija večere u kuli Lebua | Restorani Lebua

Tower Club u Lebui najviše je kondominijsko odmaralište u gradu s neboderima koji nudi zapanjujuće iznimne poglede na naprednu metropolu koja se proteže do horizonta. Osim što su hvaljeni kao vodeći azijski luksuzni hotel s cijelim apartmanima (World Travel Awards 2018), restorani su prepoznali i kritičare hrane iz cijelog svijeta kao jedno od najinovativnijih kulinarskih iskustava u svijetu. Na vrhu Lebua tornja nalazi se The Dome, u kojem se nalazi nekoliko vrhunskih restorana koji revolucioniraju lice moderne kuhinje i nude sve od koktela na otvorenom do najboljih u sezonskim namirnicama i kulinarskim delicijama iz cijelog svijeta.

Vrhunski luksuz, nevjerojatna hrana - najbolje od Tower kluba u Lebui

Posao i zadovoljstvo često se miješaju u globalnoj atmosferi Bangkoka, a Ocean 52 ostaje trajna “vruća točka” u kojoj možete uživati ​​u elegantnom luksuzu dok vodite važne poslovne sastanke. 52. kat Tower Cluba u Lebui ugošćuje Ocean 52, a restoran je poznat po uvezenim i azijskim mješavinama vina, jedinstvenim koktelima i vrhunskom blagovaonskom iskustvu. Ovom kombinacijom društveni sastanci i poslovni razgovori savršeno odgovaraju ugođajućoj atmosferi restorana.

Izvanredna gastronomija i najbolje rangirani restoran u Bangkoku nalaze se na jednom mjestu-Mezzaluna na 65. katu Tower Cluba u Lebui. Doživljaj Mezzaluna započinje zadivljujućim interijerom, od bogatog stubišta od tikovine do pogleda na nebo od 180 stupnjeva kroz prilagođene prozore polumjeseca.

Ono što ovaj besprijekorni restoran doista izdvaja je intrigantan sezonski jelovnik koji se izvodi do savršenstva.

Kuhar Ryuki Kawasaki vodi kuhinju Mezzaluna, pedantno izrađujući dnevne jelovnike na temelju dostupnosti sezonskih sastojaka dobivenih od međunarodnih i domaćih proizvođača. Priprema ovih sastojaka obavlja se interno s domaćim uljima, octima, bujonima i ekstraktima kako bi se stvorio jelovnik koji se iznova stvara svakih 24 sata.

Mezzaluna je počašćena u sklopu "La Liste 2018" i dobila je brojna priznanja diljem svijeta za svoje nadahnute kulinarske kreacije, uključujući:

  • Dvije Michelinove zvjezdice - Michelin vodič Tajland 2018
  • “20 najboljih restorana” - Tajland Tatler
  • “Najbolji restoran fine kuhinje u Aziji” - Svjetske nagrade za luksuzne restorane 2016
  • “Najbolji europski restoran u Bangkoku 2016.” - Tajland Tatler

Sirocco je restoran koji je dobio Perfect 10 od Tajland Tatler u hrani, vinu, ambijentu i usluzi-i to priznanje tek počinje stvarati sliku iskustva blagovanja zlatnog standarda koje oduševljava globalno eklektičnu publiku.

Kao najveći restoran na otvorenom na svijetu, kuhinju Sirocco izrađuje tim koji spaja njihova individualna iskustva diljem Azije i Europe u besprijekoran proces koji pretvara svježe, egzotične sastojke u autentičnu mediteransku kuhinju.

Ovdje kulinarske kreacije privlače posjetitelje sa svih strana bogate Zemlje, ali iskustvo Sirocca nadilazi razradu palete gostiju. Svojom lokacijom uz nagrađivani Sky Bar, atmosfera u Siroccu predstavlja nenadmašan melanž izvanredne kuhinje, pogleda koji oduzima dah i eterično iskustvo blagovaonice koje se ne može propustiti u Bangkoku.

Imenovan u "Top 10 najsavremenijih restorana" od strane USA Today i nazvano „novim licem azijskog blagovaonice“ , Povjetarac je uronjenost u azijsku kuhinju koja se još uvijek nije mogla mjeriti. Smješten na 51. i 52. katu Tower Cluba, ovaj kultni restoran nudi upečatljiv pogled na rijeku Chao Phraya i inovativnu kuhinju koja je gotovo jednako ugodna kao i besprijekorna usluga restorana - sve režirano pod potpisom stila izvršnog kuhara Sama Panga.

Kad zakoračite u povjetarac, dobit ćete više od jednog od najboljih pogleda u Bangkoku. Prepustite se sezonski nadahnutoj pan-azijskoj kuhinji koja zapletenost starih okusa unosi u katapult u 21. stoljeće. Kad tražite luksuz, romantiku i jedan od najboljih gradskih odabira vina i elemenata za kušanje, objedovanje u Breezeu jedno je iskustvo u Bangkočkoj kulturi.

Izvan tradicionalne blagovaonice - kulinarska i društvena iskustva na tornju Lebua

Drama se nalazi u svim aspektima iskustva Café Mozua - od dekadentnog grimiznog, kristalnog i crnog ukrasa do zadivljujućih okusa i primamljivih aroma tajlandskih, indijskih i zapadnih delicija. Istaknuti element ovog vrhunskog restorana je pažnja koja se pridaje autentičnosti i pojedinostima svakog jela-sve to pripremaju talentirani kuhari iz svake regije.

Dok će vas večera u Caféu Mozu nesumnjivo ostaviti gastronomski zadovoljnima, njihov globalno hvaljeni švedski stol za doručak stavio je ovaj restoran na kartu.

Svakog jutra u kafiću Mozu gosti se počaste s više od 120 međunarodnih specijaliteta koje su stvorili kuhari poput Avinasha Rudole i Alexa Hekimova. Bilo da započinjete ili završavate dan u Mezzaluni, ručavanje u zatvorenom i na otvorenom redefinirano je u ovoj meki cjelodnevne kulinarske izvrsnosti. Od para na pari do dim sum -a, roštilja na drva za vrhunsku pečenu šunku i francuskog peciva, do sezonskog voćnog bara, sushija i zanatskih sireva, Cafe Mozu jednostavno se ne može nadmašiti u pogledu svoje osebujne kulinarske raznolikosti.

Na 64. katu Tower Cluba u Lebui nalazi se Distill Bar-neprovjereno i neosporno mjesto za najfinije zanatske koktele, vrhunske cigare i primamljiva jela od plodova mora. Smatra se vrhuncem noćnog života u Bangkoku, večer provedena u baru Distill jedna je koju nećete uskoro zaboraviti. Pića su pravi zapušači, jer svako ručno izrađuje majstor miksolog. Zapravo, bilo koje noći mogli biste uloviti slavnog barmena koji obilazi dio njihove globalne turneje. Uz svježe, moderne pojmove tradicionalnih recepata, gosti iskušavaju sve, od ledenih koktela do ekskluzivnog odležanog džina i ruma napravljenog posebno za Distill Bar.

Zamislite da uživate u koktelu svjetske klase 820 metara iznad užurbanog centra Bangkoka. To je iskustvo Sky Bar -a. Ovaj najvažniji dragulj bangkoške kulinarske i barove scene nadaleko je prepoznat kao jedan od najbolje ocijenjenih krovnih barova na istočnoj hemisferi.

Priznanja i nagrade uključuju:

  • Jedan od "najboljih svjetskih barova na krovu" - Harper's Bazaar, UK
  • "Najljepši bar na krovu koji ćete vidjeti" - New York Times, NAS
  • “Najbolje mjesto za zabavu HAPA -e godine: HAPA 10 najboljih u Aziji”, dobitnik platine

"Nebo je granica" je uistinu izbor za kulinarsko iskustvo u klubu Tower u Lebui. Pomicanjem granica inovacije, pružanjem elegantno sofisticiranog ambijenta i istinski “vrhunskom” uslugom, kuhari u ovim vrhunskim restoranima vode vas u kulinarsku odiseju koju samo nadilazi raznolikost samog Bangkoka. ■


Deepak Ohri: od sanjara do vizionarskog hotelijera

Otkad je sa 17 godina prepoznao svoj poduzetnički niz, Deepak Ohri, osnivač i izvršni direktor tajlandskog lebua Hotels & Resortsa, svoju je karijeru posvetio stvaranju iznimnih ugostiteljskih iskustava za ultra bogate.

Deepak Ohri je imao ideju. Htio je stvoriti vertikalnu destinaciju-visoku zbirku žarišta pod jednim krovom-za ultra bogate pokrovitelje. Njegova vizija nalazila bi se točno u središtu Bangkoka. "Moj je san bio stvoriti destinaciju za 1%", potvrđuje osnivač i izvršni direktor lebua Hotels & Resorts.

Odrastajući u obitelji srednje klase u Indiji, Deepak je rođen kao sanjar. Rano je prepoznao što želi od života - avanturu, obrazovanje i, ponajviše, neovisnost. Sa 17 godina otišao je na fakultet, ali se počeo identificirati i kao poduzetnik.

"Naglo sam se 1981. prijavio na Institut za hotelski menadžment u Chennaiju i, na moje iznenađenje, bio prihvaćen", razmišlja Deepak. “Nisam imao iskustva na tom polju. Međutim, odmah sam prihvatio i obećao da ću posvetiti vrijeme da postanem stručnjak u industriji. ” Od tog trenutka Deepak je znao da će mu se život promijeniti.

“San o stvaranju destinacije za 1% bio je moj san.”

"Bio sam vegetarijanac koji nikada nije vidio jaje i nikada nije okusio alkohol", kaže Deepak, razmišljajući o svojim prvim danima u industriji kada je bio prvi zaposlenik Lebue 2003. godine.

“Rugali su mi se zbog nemogućnosti da popijem pivo i pojedem kuhano jaje. Ovo iskustvo mi je ostalo. Naučio sam da će me ovi izazovi pripremiti za stvaranje nečeg posebnog. ”

Deepak je iskoristio svoju prošlost da stvori odredište budućnosti. "Financijska održivost u svakom poslu je presudna, a dobit je ključna", kaže on. “Ne možete imati ljude koji rade za vas kada vodite posao s gubitkom. Jednako tako, prazni restorani ne privlače kupce.

“U svijetu ugostiteljstva nema prepreka, što sam naučio iz prve ruke. Vrijednim radom možemo vidjeti svijet i upoznati izuzetne ljude. Kad bih morao pronaći jedan sinonim za globalizaciju, rekao bih da je to gostoprimstvo. ”

„Dosezanje prave publike stvaranjem i osmišljavanjem uravnotežene kulture usluge omogućuje pojedincima s iznimnom neto vrijednošću da dožive vrhunsku uslugu. Super bogati ne traže samo dobru hranu-žele i iskustvo-objašnjava Deepak.

Nakon što je otvorio The Dome u lebui, vodeću kulinarsku destinaciju u Bangkoku, Deepak je 2006. službeno pokrenuo lebua Hotels and Resorts kao globalni, luksuzni hotelski brend. Namamili su ga dostupne mogućnosti da se nadogradi na iskustvo gostiju i da se dodatno pozicionira nekretnina kao jednokratno okomito odredište.

“U posljednjih 16 godina zaslužni su za mnoga postignuća koja proizlaze iz moje uloge u lebui. To uključuje pokretanje ludnice za krovovima u Bangkoku stvaranjem i vizijom Kupole u Lebui. Bio je to jedini hotel na Tajlandu s više restorana s Michelinovim zvjezdicama ”, ponosno kaže Deepak.

"Moje najveće postignuće je razvoj i upravljanje procesima usluga u svakom od lebuinih hotela, restorana i barova", razmišlja on. “Poticanje kulture pružanja usluga, identificiranje učinkovite prakse i razvoj prihodnih strategija uz predstavljanje novih žarišta javnosti bio je moj osobni izazov koji sam uspio prevladati.”

Deepak dodaje: "Ponosan sam na svoj tim koji je osmislio formulirani pristup i na kraju doveo do više od trinaest restorana, hotela i barova."

Nadahnut jarkim svjetlima i glamurom Bollywooda i Hollywooda, Deepak nastoji svojim gostima osigurati osjećaj slave u Lebui.

"Baš kao i holivudske zvijezde, jednom kad gosti dođu na imanje, tretiraju ih se kao A-listere", dobacuje on. "Kako bismo dodali raskošno iskustvo, nastavljamo identificirati i crpiti inspiraciju iz filmske industrije, uvodeći sadržaje poput naših insajdera iz Kār t̄h̀āy p̣hāph -a (stručnjaka za fotografiju) koji hvataju goste kako strše niz pistu na Breezeu."

Vremenom i s promjenom potreba klijenata, hotelski brend je sazrio. "Ne bismo se usudili učiniti ono što smo učinili kad smo tek započeli, već smo stekli više iskustva u industriji", objašnjava Deepak. Dodaje kako je ta stalna potreba za promjenama ujedno i najveći izazov. "Kako bi nastavili biti zanimljivi, lebua je nedavno otvorila prvi interaktivni francuski restoran u Tajlandu, Chef's Table, na čelu s nagrađivanim kuharom Vincentom Njihovim."

Predstavljanje hiper-lokalnih namirnica ekskluzivnih za kuhare u The Domeu bilo je još jedan trik koji će ostati relevantan. Ovi sastojci uključuju goveđe meso A5 goveda Mezzaluna Ryukija Kawasakija iz njegovog rodnog grada u Niigati u Japanu. “Područje dopušta samo distribuciju 100 krava godišnje. Kuhar Ryuki prima jednu kravu mjesečno kako bi napravio svoju prepoznatljivu ponudu jelovnika s dvije Michelinove zvjezdice ”, objašnjava Deepak. “Prepoznavanjem snaga i individualizma našeg osoblja možemo timski prevladati sve izazove.”

Deepaku je hrana drago mjesto. Odrastajući u tradicionalnoj indijskoj obitelji, majka ga je u vrlo mladoj dobi upoznala sa začinima i okusima.

“Naučio me je da se uvijek sjećam odakle sam došao. Koliko god rasli, vaši korijeni moraju ostati jaki. "

"Dok se moje nepce nastavlja razvijati, a ja nastavljam eksperimentirati s novim okusima kako bih poboljšao kulinarsku ponudu u The Dome u lebui, moja omiljena kuhinja uvijek će biti vegetarijanska indijska hrana moje majke", kaže on.

„Kuhinja moje majke je ono što me drži prizemljenom. Lako je zaboraviti svoje korijene u ugostiteljstvu i kulinarstvu. Iako sam zahvalan na izvrsnim jelima s Michelinovom zvjezdicom, ipak imam vremena svakog utorka i petka posjetiti majku na domaćim delicijama. ”

Ugostiteljstvo je specijalizirana industrija. Ali također pruža beskrajne mogućnosti onima koji unutar sebe uče na poslu i rastu unutar robne marke.

"Imali smo mnogo pojedinaca koji su se popeli na ljestvici od agenata na recepciji do vodećih pozicija", kaže Deepak. “U svijetu ugostiteljstva nema prepreka, što sam naučio iz prve ruke. Vrijednim radom možemo vidjeti svijet i upoznati izuzetne ljude. Kad bih morao pronaći jedan sinonim za globalizaciju, rekao bih da je to gostoprimstvo. ”

Tijekom svoje karijere Deepak je također naučio što znači biti uspješan vođa. “Budite izravni, budite budale - znači, budite otvoreni za učenje i budite gladni. Učinite dodatnih 1% i uvijek imajte na umu ‘što je sljedeće?’ ”, Savjetuje.

Ipak, jednu od Deepakovih najupečatljivijih lekcija prenio je njegov otac. “Naučio me je da se uvijek sjećam odakle sam došao. Koliko god rasli, vaši korijeni moraju ostati jaki. "


Ugađanje rijetkoj vrsti

S pandemijom koja je obuzdala javni pokret i društvena okupljanja, mnogi u ugostiteljstvu i industriji hrane i pića došli su do jedinstvenih i inovativnih kućnih večera. Možda jedan od najekskluzivnijih i vrhunskih programa nedavno su predstavili lebua hoteli i odmarališta u Bangkoku na Tajlandu.

Njegov program Hotel to Home osmišljen je kako bi ponovno stvorio luksuzno iskustvo povlačenja nekretnine, upravo u rezidencijama pokrovitelja. Nemojte ga miješati s jednostavnom uslugom dostave, u ponudi je još mnogo toga.

U sklopu programa, uslužni tim hotela, uključujući sommeliere i miksologe, poslužuje aperitiv od šampanjca, posebno odabrana pića i gurmanski obrok sa sedam jela u paru za najmanje pet gostiju. Namaz se može birati u bilo kojem od četiri hotelska restorana - Mezzaluna, Chef’s Table, Breeze i Sirocco - ovisno o vrsti hrane koju okupljanje zahtijeva. Imajte na umu da su i Mezzaluna i Chef's Table objekti s Michelinovom zvjezdicom.

Također dio iskustva je i obučeni cvjećar koji će pomoći u stvaranju raspoloženja egzotičnim cvjetnim aranžmanima, četverosatnom uslugom čuvanja djece, pa čak i raspremanjem u hotelskom stilu.

To je jedinstveno luksuzno gurmansko iskustvo uz sva zvona i zvižduke koje bi svaki gost poželio. I sve to, s obučenim servisnim osobljem koje koordinira svaki korak. Naravno, ovo kraljevsko iskustvo ima svoju cijenu, ali i veliko. Za minimalne potrebe od pet gostiju, hotel od kuće košta oko 4,5 milijuna kuna.


Breeze – Bangkok ’s Najbolja azijska fina kuhinja sa 360 pogleda na grad

'Novo lice azijskog blagovaonice' doista je iznimno lijepo lice koje ostavlja prvi dojam 25-metarskim nebeskim mostom osvijetljenim nebom koji povezuje unutarnje i vanjsko blagovaonice i daje iluziju hoda prema otvorenom nebu dok se s mosta silazi na osvijetljeno stubište u nijansama pješčenjaka na vanjsko blagovaonicu. Ovi najistaknutiji elementi najvišeg azijskog restorana na otvorenom u Bangkoku, koji je dizajnirao dwp, naglašeni su vodenim elementima, ogledalima i elegantnim modernističkim dizajnom.

Uz pomoć slavnog kuhara Sama Panga, Breeze poznat kao „novo lice azijske kuhinje“ pruža iznimno iskustvo objedovanja i postavlja ugođaj za romantiku i glamur dok se gosti prepuštaju pićima prije ili poslije večere. Pokrenut 2006. i smješten visoko iznad Bangkoka na 51. i 52. katu Tower Cluba u Lebui, restoran je brzo postao poznat kao 'novo lice azijske kuhinje', zapanjujuće mjesto gdje se dizajn, kuhinja i usluga okupljaju za večer za razliku od bilo koje druge.

U elegantnom modernističkom dizajnu najvišeg azijskog restorana na otvorenom u Bangkoku, ovo kulinarsko umijeće nadopunjuje 3000 boca vina pri ruci, gostoljubivost bez premca i nenametljiva, ali besprijekorna usluga s višejezičnih poslužitelja Breezea.

Godine 2014. USA Today istaknuo je Breeze kao jedan od “10 najboljih svjetskih restorana”. Godinu dana prije, Breeze je proglašen jednim od 'najboljih restorana na Tajlandu' Tajland Tatler, ‘Restoran godine, HAPA Best 10 u Aziji, dobitnik platine’ i ‘Najautentičniji restoran azijske kuhinje, HAPA Best 10 u Aziji pobjednik’ nagrade Hospitality Asia Platinum Awards. S privatnijim ambijentom od Siroccoa, Breeze je savršen za poslovne ili zabavne obroke, a kulinarski tim oduzima dodatno vrijeme kako bi osigurao da se poštuju svi vaši zahtjevi i sklonosti kako bi vaše želje pretvorile u kulinarski san. Svi poznavatelji koktela uživat će u vještinama i kreativnosti miksologa i "stručnjaka za tekućine" ... novi jelovnik nudi nevjerojatne izmišljotine!

S Kinom 2020 - posljednjim značajnim događajem u nastojanju Breezea predstaviti gostima inovativnu novu viziju autentične azijske kuhinje - gosti sada mogu doživjeti ekskluzivni pregled budućnosti kineske kuhinje. Na temelju predviđanja chefa Sama o tome kako će kineska kuhinja izgledati za šest godina, novi à la carte jelovnik China 2020 potpuno je interaktivno iskustvo objedovanja. Gosti, na primjer, mogu miješati vlastite koktele koristeći neočekivane sastojke prije nego što razbiju slanu stijenu posluženu u elegantnoj drvenoj kutiji kako bi otkrili gozbu u njoj, te baciti kockice kako bi sudbina odredila sretni umak koji će pratiti njihovo Omi govedino. Dostupno do studenog 2014.

Sam Pang, izvršni kuhar

Kuhar Sam Pang, koji se nedavno pridružio The Domeu u lebui, započeo je svoju 25-godišnju karijeru u Singapuru, a radio je u raznim zemljama, posljednje vrijeme u Ujedinjenim Arapskim Emiratima, gdje je vodio najinovativnije i nagrađivane restorane u regiji. Podrijetlom iz Malezije, Sam je donio svoj vlastiti potpis u Breeze, stil usavršen tijekom dugogodišnjeg rada i putovanja po svijetu koji unosi autentične azijske okuse s suptilnim lokalnim utjecajima - uvijek s naglaskom na zadivljujućoj umjetničkoj prezentaciji.

Kreacije kuhara Sama nude se à la carte ili putem hvaljenog degustacijskog menija. Istaknuti su čileanski brancin s ugljenom na žaru s kineskim vlascem, jastog od jabuka pržen u voku s listovima curryja u začinjenom umaku od žutog graha, kozice od andamanskih tigrova pržene u voku s bamijom i kokosom u umaku od tamarinda, te njegova potpisna čaja od jasmina s dimljenim goveđim rebrima Wagyu.

Radno vrijeme: Svaki dan od 18:00 do 01:00, zadnja narudžba u 23:30

Rezervacije: Potrebna odjeća: Pametno casual

Breeze, Tower Club u Lebui, 1055 Silom Road, 51. – 52. kat, Bangrak, Bangkok 10500


Sada ćete primati ažuriranja od Good Food - Newsletter

Primajte najnovije vijesti i ažuriranja putem e -pošte izravno u pristiglu poštu.

Slanjem svoje e -pošte slažete se s uvjetima i politikom privatnosti Fairfax Media.

Jedan od užitaka putovanja po Tajlandu je pridruživanje hrpi mještana zahrđalih na štandu kraj ceste koji sisaju satay gai (piletinu) sa štapova. Bangkok je jedna od svjetskih prijestolnica ulične hrane pa nanjušite štandove s velikim prometom. Uhvatite ružičasti taksi za Barbie Chote Chitr u četvrti Phraeng Phuthon za yam previše ploo (salata od graha s grahom) i vježbajte da ga zamolite mačka mačka (vrlo začinjeno). Zatim krenite prema sladoledu od kokosa u blizini Natthaphon, koji poslužuje jednu od najpoznatijih gradskih smrznutih poslastica. Nastavite svoju potragu za uličnom hranom na Khun Yah u kineskoj četvrti, koja će vas prevesti od Bangkoka do Pekinga. Raskošni restoran specijaliziran je za začine pune curryja, pomfrita i jela s rezancima. Vuča Pochana otvoren je samo tri sata dnevno i specijaliziran je za jedno jelo - kinesku pirjanu patku. Očekujte da će vam osoblje vikati kad vaš tanjur bude spreman i da bude bolji nego što ste mogli zamisliti.

Nazovite svog partnera u inozemstvu s objavom o šljivi i nađite se na večeri u Nahm, koji se nalazi u COMO Metropolitan Bangkoku. Restoran, pokrenut pod vodstvom australskog kuhara Davida Thompsona, jedan je od najslavnijih gradskih zalogajnica otkad je otvoren 2010. Dok je Thompson napustio Nahm 2018. godine, restoran je zadržao svoju Michelinovu zvjezdicu pod vodstvom kuhara Pima Techamuanvivita. Naručite jelo od paprati i jelo od crne kirnje i shvatit ćete zašto. Oni čiji ukus naginje prema suvremenom tajlandskom također će cijeniti R-Haan, koja ima svježe kovanu Michelinovu zvjezdicu. Neka vrijeme uspori do puzanja po gangsterima juan (curry od riječnih kozica) i začinjenoj tajlandskoj salati od cvijeta divlje banane s žabom na žaru na ugljenu. Završite s koktelom s pogledom na njegovane travnjake koji izgledaju kao da je svijet udaljen od užurbanog Bangkoka.

Nedjelja

/> Gaeng chapoo poo (tamnocrveni curry s rakovima i zelenim chapoo lišćem) iz Chon Thaia u hotelu The Siam. Fotografija: Isporučeno

Boja, kaos i buka Bangkoka dio su njegovog šarma. Ako želite biti u gustoći, pridružite se struji čovječanstva koja se slijeva s platforme na kolodvoru Ratchathewi na Khao San Road. Slijedite grozno mamurno mjesto dok gaze prema Caffe bar Brunch Maker's za jaja i tost ili brekkie tacos. Također možete zaobići ulicu Rambuttri do Madam Musur za avo na tostu. Ovo boho Bangkok hangout mjesto je gdje ćete pronaći čvorove dreadlocked packera koji ljuljaju kavu i izležavaju se na sofama od ratana. To je zabavno mjesto za preopterećenje. Ako i dalje žudite za ugljikohidratima, krenite na Probušen na Sukhumvit Soi gdje možete uzeti baguetu za doručak punjenu šunkom, briejem i chutneyjem od crvenog luka. Ako su vrućina i vlaga preveliki, idite u dvoranu za hranu na otvorenom u blizini trgovačkog centra poznatog kao The Commons. Jaje Bože moj ima meni orijentiran na jaja dok Soul Food 555 mjesto gdje se milenijalci s rubovima spuštaju po Fatso Crab Burgers ispunjene rakovima meke ljuske i kiselkasto zelenim mangom.

Rijeka Chao Phraya jedna je od najpopularnijih atrakcija u Bangkoku. Rijeka nudi posjetiteljima izvrsno vidikovce s kojeg mogu vidjeti primjere gradske arhitekture i kulturne atrakcije koje morate vidjeti. Iskrcajte se s broda s dugim repom na Tajlandski restoran Chon, glamurozan restoran koji poslužuje vrhunsku tajlandsku hranu u tri stoljetne kuće tajlandskog tikovine. Restoran je dio hotela Siam, jedinog luksuznog hotela koji se nalazi u povijesnoj četvrti Dusit u Bangkoku. Idite s preporukom kuhara Damrija Muksombata i naručite poo nim thord (hrskavi prženi rak s mekom ljuskom) s yum som o goong-om (salata od pomela s kozicama). Zalijepite tajlandski restoran Bangkok jedno je od profinjenijih mjesta koje ljudi gledaju u četvrti Ratchaprasong u srcu Bangkoka jer privlači mješavinu zarađenih parova i Insta-slavnih Azijata koji vole začepiti društvene sadržaje slikama salate od korijena vlasca s jastogom. Restoran je otvoren za ručak i večeru sedam dana u tjednu.

/> Chon Thai restoran u hotelu Siam. Fotografija: Isporučeno

Carla Grossetti putovala je uz podršku THAI -a i Tajlandske turističke uprave.

Hotel Rembrandt, rembrandtbkk.com

/> Bistra juha od pečene patke iz Nahma. Fotografija: Isporučeno

Roots, Egg My God i Soul Food 555 u blizini Commons, thecommonsbkk.com

Chote Chitr, 146 Phraeng Phuthon Road, Khwaeng San Chao Pho Sua

Natthaphon, 124 Phraeng Phuthon Road, Khwaeng San Chao Pho Sua

Khun Yah kuhinja, istočno od Zlatnog Bude, pokraj tajlandsko-kineske pokrajine Mittaphap

Vuča Pochana, 180 Moo 9, 25 Suksawad Road, Rat Burana

Zanatska pekara Holey, holeybread.com

Tajlandski restoran Chon, Hotel Siam, 3/2 Thanon Khao, Vachirapayabal, Dusit


Razglednica iz Bangkoka

U glavnom gradu Tajlanda kulinarska tura napušta restorane u korist vruće i mirisne ulične hrane.

Bangkok je svjetlucavo prosipanje betona, tu i tamo isprekidano svjetlucanjem hramova ukrašenih draguljima zbog čega zastaje dah od čuđenja. Također obiluje mjestima za jelo, od restorana u ultra luksuznim hotelima-naša soba u svjetski poznatom Mandarin Oriental (mandarinoriental.com) ima gumb pokraj kreveta na kojem se, jednostavno, kaže "batler"-do milijuna uličnih štandova koji se skupljaju na svakom uglu poput pčela na saću.

Ali izgubljeni smo. Istraživanja isporučuju bujice oprečnih mišljenja, a vračari nas žele poslati u klimatizirane zglobove prilagođene faranzima (zapadnjacima) u koje se upušta malo Tajlanđana. Pridružujemo se bogatima u prekrasnim blagovaonicama, poput Mei Jianga s poluotoka (Peninsula.com) u kojem jedemo izvrsnu dim sum - valjane rezance s crnim grahom i čilijem, peciva od snježnog graška, pečene svinjske lisnate tako maslane da su poput svinjskih kolača - i tretiraju se kao paše.

Pijuckamo koktele na terasi Mandarina, gledajući dugačke brodove kako zuju niz rijeku Chao Phraya, pokušavamo zaposliti osoblje u otmjenom (i izvrsnom) Celadonu u Sukhothaiu (sukhothai.com) da nam ne daje ublažene začine prilagođene strancima . To ih šalje u zamah, a rezultat je kaeng phèt pèt yang, curry od crvene patke, gotovo ružičasti grimiz s čilijem. To je karneval u ustima. Osoblje lebdi oko nas u blagoj panici. Mislim da očekuju da izgorimo.

I pogodili smo ozloglašene barove na nebu: Vrtoglavicu, na vrhu Banyan Tree-a (banyantree.com), koja ima D-a koji mrmlja od tjeskobe izazvane zdravljem i sigurnošću, a od nas traži da vratimo po dva ogromna martinija kako bismo olakšali šetnju niz vrtoglavi koraci koji se drže uz bočnu stranu zgrade. I Lebuin Skybar (lebua.com), koji se čini da strši pravo u noć. Lutamo izvanrednim trgovačkim centrima s njihovim chichi čajnicama, dizajnerskim sushijem i foodhall -ovima nudeći rješenje za sve vaše potrebe Epoise i Nutelle. To je plin, ali nam ne pomaže steći osjećaj stvarnosti.

Tada stiže spas u obliku chefa Davida Thompsona sa sjedištem u Bangkoku, koji je s Michelinom glumio u svom tajlandskom restoranu nahm u londonskom hotelu Halkin (halkin. Como.bz). Ne samo da je sretan što se sastaje, već nas želi i upoznati. Ovo je pomalo poput dobitka na lutriji. Dvaput.

David nije nesklon vrhunskim stvarima, ali kaže nam da Tajlanđani nemaju kulturu restorana kao takvu - radi se samo o tržnici - i pomoći će nam da zagrebemo površinu.

Prva stanica je uzbudljivo ludilo kineske četvrti - većina ulične hrane u Bangkoku ima kineske korijene. Nai Mong Hoi Thod (539 Thanon Plaeang Nahm) ne prodaje ništa osim omleta od kamenica, hrskavih od brašna tapioke i dugog prženja na prastarom, začinjenom woku u topljenoj svinjskoj masti. Masne sjajne kamenice sjede na vrhu, spremne za začinjavanje srirachom (umakom od čilija u bocama) i bijelim paprom. Par vrata dolje zastajemo zbog nevjerojatno dobre patke boje toffeea, dimljene šećerne trske i boce viskija Mekhong, vrste vatrene vode koja znači da se sljedeće jutro probudite još ožbukani.

Zatim do Yaowarata, glavnog uvlačenja kineske četvrti, za kremaste režnjeve duriana, poput mješavine između foie grasa, plavog sira i kreme od vanilije s možda i primjesom neoprane noge zabrinjavajuće, David nam govori da konzumiranje duriana nakon pijenja žestokog pića može uzrokovati eksplodirati. Ups.

Nažalost, David nas mora ostaviti da posjetimo njegov ljupki novi restoran u Bangkoku, nahm (metropolitan.bangkok.como.bz). Panika? Ne mi. Ohrabreni smo sada, dovoljno da siđemo niz zemljanu stazu, pored drvenih koliba u kojima ljudi cijeli život provode u jednoj sićušnoj prostoriji i uz drhtave drvene stepenice uz Kaloang kućnu kuhinju (2 Sriayudhaya Rd, Sisaotaves Dusit 00 662 281 9228), gdje mravi gmižu po dotrajalim stolovima, s rijeke puše blagi povjetarac, a umorni ladyboy (ladybloke?) potpuno me ignorira dok lete s iznenađujuće izvrsnom hranom: zadimljeni brancin na žaru i divovske kozice s užasno vrućim namprom ph phir.

Zatim, prkosno ružan Moj izbor (Sukhumvit Soi 36, 00 662 258 6174) tajlandska ljubav prema OTT dekoraciji nije dotakla ovo mjesto. No, salata od cvjetova banane više nego nadoknađuje nedostatke u ukrašavanju, to i njezina legendarna pečena patka. Postoje šume vanzemaljskog povrća: tua phu, mesnati krilati grah buapa liam sa taw nalik na lufu, znatiželjno mirisni uvijeni grah. Ne dolazimo baš do crijeva pržene ribe ili curryja iz ribnjaka.

We find humble shophouses like Roti Mataba (136 Phra Athit Rd 00 662 282 2119) fwap, fwap, fwap goes the lady at the grill, slapping the dough into the most unutterably delicious, flaky rotis to be stuffed with curries or slathered with condensed milk. Or renowned Thip Samai (313 Thanon Mahachai, near the wonderful Phratu Phi street food district), a vision of inferno, open burners showering the pavement with sparks. It's rammed with people scarfing pad Thai of such fresh, vivid, luxurious flavour that it makes any you've ever tried before taste almost laughable.

And there's Bo.Lan (bolan.co.th) opened by a pair of young ex-nahm chefs, a groundbreaking and beautiful place where they recreate ancient and authentic Thai recipes: they aim to be 'as Thai as we can', so no concessions to nelly Western tastes. Wow, oh wow - our heads are blown off by pheasant with green peppercorns, river fish in banana leaf with red curry and some remarkable relishes: rose apple with cashew, cured pork with coconut cream. Pork floss? Where have you been all my life? The flavours are so intense, we feel almost trippy.

Sure, we have the occasional strikeout, like when I try to track down Lao/Isaan cuisine, featuring the likes of grilled chicken, sticky rice, som tum green papaya salad and red-ant-egg dip (well, maybe not so much that last one). We wind up in Balee Laos (86/8 Soi Sukhumvit 16 00 662 663 1051), a jungly shack where fat, middle-aged farang paw long-suffering Northern Thai girlfriends and I become entirely invisible. We don't have a great deal of luck with street food - especially a positively alarming experience we have in sleazy Patpong where the chicken looks suspiciously like rat (another Isaan specialty no, really).

But Aw Taw Kaw market (or OrTorKor, Phaholyothin Rd) opposite the Camden Markets-on-steroids Chatuchak is a jewel. OK, it may be a little sanitised, but it's the Bangkok equivalent of Borough or Barcelona's Boqueria, where well-heeled locals shop for the finest produce. You'll find rows of ponging durians and fragrant mangoes, the freshest fish and seafood, sauces, relishes and dressings - but the restaurant stalls at the far end of the market are genuinely sensational. Fermented sausage (sai grok) that explodes on the tongue into a kaleidoscope of dancing flavours a rainbow of curries incendiary chilli-laced salads (larbs) soups, noodles and roasted meats intricate, paintbox-coloured sweets. Since we've been home, my tastebuds miss this place every day. Everything here seems so. flat by comparison.

Am I now an expert on the Big Mango? Nije vjerojatno. But I do realise that most of what we happily wolf down over here isn't fit to touch the hem of the humblest shophouse in the Thai capital. We simply can't replicate the almost outrageous flavours. In this steamy, frantic, uglybeautiful, often malodorous megalopolis, the people know how to live. And, woah mama, do they know how to eat.

O autoru
Marina O'Loughlin, London newspaper Metro's restaurant critic, has remained incognito for the past 11 years. She regularly travels the UK and abroad in search of culinary adventure.


Bangkok Travel: Eating is the Entertainment


Sparkling by night: The Chao Phraya River as seen from Lebua at the State Tower.

With five establishments from Bangkok featuring on the Asia's 50 Best Restaurants list, there is no shortage of great places to eat in the Thai capital. Becoming ever more confident and innovative, some restaurants now aim to take diners on a culinary journey that has elements of theater and adventure.

Trundling to Malaysia after a recent Bangkok trip aboard Train 35, the overnight service to Butterworth (the name may sound English village, but the food stalls and general chaos of this train/bus/ferry station on Penang mainland are pure Asia) I chose Set D for supper from Thai Railways catering. As I ate pork stir fry and green chicken curry off plastic plates, I thought longingly of some exquisite meals savored the week before in Bangkok, while exploring recent additions to the restaurant scene where the food was not just excellent, but presented with a definite flair for the theatrical.

On these gastronomic ventures, I was fortunate to be accompanied by Madame D, Bangkok resident and discerning imbiber of spice-laden snacks and premium spirits.

Hint Cafe opened a few months ago (corner Soi 10, Thonglor) by Chef Gigi, who trained in Las Vegas, a city where food and showmanship are second only to gambling, before returning to her homeland. The cafe's concept is: "You Hint, we cook" -- or, customers can describe what they feel like eating, and Chef Gigi will create dishes for them. Of course, she has menus, too, and her all-day brunch is tempting, including eggs Benedict with salmon, parma ham or foie gras.

Perfect for those who don't like reading, after a brief consultation, Chef Gigi sent over some cocktails, seared ahi tuna with mango salsa (above), velvety Australian wagyu beef with chilli and coriander ponzu dipping sauce (below) and Chinese bun with shredded pork belly. These are excellent, small plates for sharing. Chef Gigi then went to the kitchen for inspiration (she also gets ideas in the car and the bathroom) and surprised us with John Dory fillets in spiced cream, capers and shallot sauce, along with a Gigi special, a "secret seafood crepe" with passionfruit sauce. This might sound strange, but the acid sweetness of the sauce added a tangy zest to the crepe's spinach filling.

She also makes her own spice mix (lime, chilli, paprika) for the delicately battered onion rings for nibbling. Madame D pronounced her Cosmopolitan just about perfectly, and said the spicy onions were good crumbled on everything.
Chef Gigi "loves eating and drinking," and enthusiasm bubbles through her fusion cooking, executed with big, fresh flavors, a light touch and (if desired) an element of surprise that adds up to great food in a relaxed setting.

Lebua at the State Tower is known for its "destination restaurants," offering magnificent views of the city and Chao Phraya River. Its Asian restaurant Breeze hovers on the 52nd floor in a dramatic confluence of walkways and vistas, which the food more than matches. It recently launched China 2020, an interactive menu predicting the taste and feel of China in 17 years' time, and China 2020 foretells that the most populous country on Earth will desire appealing drinks that resemble cocktails, only more exciting. "Experiment" is probably the most fun, being like a chemistry set, but with fun components to play with, like frozen passionfruit balls and syringes of vodka. "Fire," with its ice glasses and flaming preparation, a table, was a dramatic accompaniment to desserts of mango-apricot cheesecake and dark chocolate mousse with Japanese green tea.

But before we got to those, sauces and gorgeous amuse-bouches of candied tomatoes and winter melon appeared (above). Then there was a dice-rolling ceremony to establish our lucky number, and hence which sauce we had with the silky ohmi beef. In between there was a stunning trio of dim sum, including wagyu beef in puff pastry.

Other mains included succulent Chilean sea bass, and Appearance, or "7 Stars Around The Moon" featuring eight small and exquisite truffles featuring lobster, King Crab and sea urchin (below). Madame D was already planning a return visit on the way out.

With Bangrak market and glimpses of old Bangkok at the State Tower's bustling base, staying in one of Lebua's lofty suites offers urban panorama and an extensive array of free snacking opportunities amidst a range of Bangkokian experiences, also being close to riverboats and the SkyTrain at Saphan Taksin, street food and the city's raw fervor for shopping.

Aston Dining Room & Bar inhabits an "unfinished building," covered in vines that since August has been bringing the "jungle back into Bangkok" on Soi 31 in Sukhumvit (the architects of this "greenhouse" feature on the website too). Fully embracing cooking as theater, the kitchen is the dominant feature of the restaurant, and seats at its bordering counter provide a clear view of chefs rolling out pasta, saucing and using tweezers to plate tiny leaves just so.

Chorizo croquette with parmesan and Dijon served before serious eating begins at Aston.

Aston is the vision of award-winning Chef Zra Jirarath, who has been behind the stove professionally for five years. He trained in computer programming and plava traka, but his passion is cooking rather than binary code. He produces modern European cuisine, influenced by France and with a dash of Asia, and channels this into a sophisticated five-course, seasonal tasting menu for 28 diners. And that's not counting the amuse-bouches or petit fours (champagne marshmallow, Madeleine, chocolate).
Jirarath is dedicated to fine ingredients -- some, such as foie gras, quail and butter are imported from France -- some sourced locally or from the King's Project in northern Thailand. He likes cooking for a sophisticated clientele who not afraid to experiment with him, whether it is pairing lamb with smokey eggplant and Spanish pepper "ketchup" (below), or salmon with puffed wild rice, caviar salad and garden herb emulsion.

Jirarath thinks of himself as a culinary artist, and though relatively youthful, he has already cooked on television and for royalty. If you want to see this rising young chef in action at close range, now's the time.

Eating can be about so much more than simply food on a plate. Study the Bangkok skyline at night, and it will feel as if the city is already delivering on some futuristic promise. Eat at some of its dynamic new restaurants, and you can taste it.


The Talibubu of Taytay: an old fish dish gets a new lease in life with tilapia

Now on its 17th year, the Doreen Gamboa Fernandez Food Writing Award is the first food writing award in the Philippines. Dedicated to the memory of the pioneering food anthropologist and dean of Philippine food columnists, the Award aims to inspire research into Philippine culinary culture and to develop a pool of new talents in food literature and food journalism. Awarded honorable mention, this essay is penned by Edelwisa Roman Gonzaga, wife of a Methodist pastor assigned to the United States.

My husband, Conrado, was predestined to lead a life inundated with fish. Years before Spain colonized the Philippines starting in 1565, his hometown, Taytay in Rizal Province, was part of the fabled Kingdom of Sapa, purportedly named after places along Pasig River within its royal domain. Taytay&rsquos proximity to Laguna de Bay, the country&rsquos largest lake, has also allowed the town to feast on its bounty for centuries. Taytay&rsquos relationship with edible aquatic treasures remains strong. Barangay Sta. Ana, part of the town, celebrates a yearly Banak Festival to pay homage to its patron saint believed to have flooded the area with banak, grey mullet, more than 400 years ago when the locals were stricken by impending famine.

Možda ti se također svidi:

With such a rich marine backdrop, Conrado&rsquos being a suhi was a godsend to his neighborhood. It was believed that his breech birth (suhi) had endowed him with special power to help people suffering from bikig, foreign matter stuck in the throat, usually a fishbone. Kao suhi, he was amusingly called Dr. Bikig and his street&rsquos most in-demand fellow when such a crisis occurred. Old folk swore by the efficacy of a suhi&rsquos miraculous saliva and gentle, healing strokes to move the offending bone and relieve pain.

My husband Rev. Conrado Medina Gonzaga of Taytay, Rizal and Washington State

Moj voljeni suhi is immune to those unfortunate fishbone-in-the-gullet maladies, but not to the allure of Taytayeño cuisine featuring freshwater fish. Talibubu, a guisado (sauté), is one of Conrado&rsquos all-time favorite dishes. Oral history declares it is named after bubu ili bubo, a rattan fishing implement. Its other name is ayungin (silver perch, Leiopotherapon plumbeus), after the dish&rsquos original star as many taal na taga-Taytay (true Taytay native) unanimously declare. Once the common Pinoy trifecta of garlic, onion and tomato is fully cooked, it&rsquos time to add other ingredients like the ayungin, coconut milk, slivers of ginger, green chilies, a little soy sauce and a drop of vinegar. As the sauce turns toasty and oily yet still creamy, naglalangis according to home cooks, the finishing touch is added, alagaw (Premna odorata) leaves.

Unfortunately, the traditional recipe for talibubu has become a victim of vagaries. It is a sad commentary on how environmental neglect and shrewd business practices lead people to scamper like a school of rudely interrupted fish as original ingredients become inaccessible. Alagaw that used to be abundant is being replaced by pechay (Chinese cabbage). Purists insist though that alagaw is singlehandedly responsible for the distinct character of talibubu. They repugnantly proclaim, &ldquoKapag walang alagaw, hindi na talibubu yun.&rdquo (If there is no alagaw, it&rsquos no longer talibubu). Ayungin would likewise become scarce and expensive, forcing Taytayeños to cast their nets wider for a more practical alternative, the tilapia.

My &ldquodiasporic&rdquo talibubu using tilapia fillets, canned coconut milk, and spinach

Prvi tilapia arrived in the Philippines in May 1950 from Bangkok, Thailand through the Bureau of Fisheries, according to the 1991 edition of the Philippine Students Almanac. A dozen were transported by plane in tin containers but three died on arrival in Manila. The rest were taken to Dagat-Dagatan Pond Experiment Station in Malabon (a town in Rizal) where they were reared in concrete tanks. In three months, the original stock spawned and multiplied. Some were transplanted to Tanay in Rizal, Mangatarem in Pangasinan and other private fishponds.

Research on Taytay&rsquos market scene published in the August 1909 issue of Philippine Journal of Science reports that many freshwater fish, in particular dalag (mudfish) and kanduli (Manila sea catfish), were plenty. Some dried fish like dilis (anchovy) and sapsap (ponyfish) from Manila could be bought. Working-class Taytayeños hung them in their nipa hut kitchens together with strings of garlic, peppers and ears of maize. Tilapija was non-existent. Knjiga Culinary Arts in the Tropics Circa 1922 (Carlos Quirino, ed., Regal Publishing Co., 1978) exhaustively describes Manila&rsquos great assortment of seafood, from local catch to the &ldquowell advertised but tasteless cold storage fish brought in from New Zealand and Seattle,&rdquo the latter evidently for the colonial American population. Still there was no tilapia.

Rev. Gonzaga holding copies of Hallowed Tables, a compilation of recipes and stories from other pastors' wives that I wrote in 2018 (New Day Publishers). It features a number of little-known heirloom dishes from his hometown- Taytay, Rizal

Just a few decades later, however, tilapia would emerge as the go-to source of affordable protein for millions of Filipinos. Today&rsquos generation actually associates talibubu not with ayungin ali tilapia. Who would have thought our tilapia started with just twelve fish? Moj favorit suhi, now a Methodist pastor, would correlate this with The Messiah who with His twelve disciples fed bread and fish to the hungry multitude. Conrado now adores even the spiritual fare that goes beyond his palate, the ichthus in his life.

Life in the Pacific Northwest

Although Conrado lives just a hundred miles away from the iconic Pike Place Fish Market, he still hankers for the talibubu of his youth. Alas, available sangkap (ingredient) dictates how a dish evolves. In our American home, we prepare together a hackneyed, diasporic talibubu using frozen tilapia fillets and canned coconut milk from Walmart. It is a product of Pinoy culinary ingenuity and resourcefulness. If it&rsquos any consolation, Conrado can now relish his talibubu uninterruptedly as the suhi theory is considered a fishmonger&rsquos tale hereabouts. All&rsquos well in our kitchen paradise and there&rsquos nothing fishy about it.

For more information, visit Doreen Gamboa Fernandez Food Writing Award on Facebook.


Trotter Log : Thailand

Travel photographs make a connection with people and place 1) because it in a way transports me to another place and moment but 2) through someone else’s eye.

Brief travel articles have made appearances on the blog before. Say hello to The ‘Trotter Log’. It will be the first of a photo series on my travel adventures. Marking the first with Thailand.

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all of one’s lifetime. – Mark Twain

N and I are blessed with two beautiful boys and that means we have to consciously set aside time for travel. By God’s grace, we were able to last year and wanted to pick a place without a hassle for a visa. And so it was a week-long trip to Thailand with two of our closest friends accompanying us. Divided between picturesque Koh Samui and the vibrant city of Bangkok here is my first log for the year.

Koh Samui

It started on a bad note with us missing our connection flight to Koh Samui (in spite of us rushing through the airport like maniacs) and then getting another flight there. Our flight landed at Samui airport past sunset. It was a small airport with a unique open-air design. We proceeded to baggage claim surrounded by rain sound and a nice cool breeze.

Once the car rental was done we drove around where our hearts took us. The car rental place was owned by a British national. We stopped when the sky was too beautiful to just drive by and at clearings on either side of the road with beautiful views of the ocean. The trees and streets reminded me so much of Kerala, India.

Located by the Lipa Noi beach the ambiance and view at the Five Islands Restaurant Samui was enchanting. The food was delicious and this was our first Thai food experience after getting there. The Thai curries were the highlight and they had some really nice mocktails as well. The best part of being there was having our meal facing the beach.

The night market scene is insane here. We visited the packed roads by Chaweng Beach road. There are the clubs and pubs. Most of the places have live music playing and some of them were so good. In between all that noise and energy, we did find some great restaurants. El Gaucho was one of them.

The moment we walked into the Argentinian restaurant we went “Woah!” The lights made all the difference. The food was amazing and we had the best time here.

The same night we all went for a midnight stroll around our resort. My husband came up with the wonderful (at the time ‘not’) plan of walking all the way to the end of the ocean pier which was by the beach. I thought it was crazy and was paranoid. It was 2 AM and a full moon night. But it turned out to be amazing. The pier was bobbing with the water and we all lied down and looked up at the stars.

We had visited The Cliff Bar & Grill which is located between Chaweng Noi and Lamai and is just minutes away from the Silver beach. The restaurant has a spectacular view. By the restaurant is a stone stairway that leads down to the waters. We sat by the stairs as the waves showered us with bursts of water.

We had mixed feelings leaving Koh Samui. Our flight to Bangkok was in the afternoon and this time we got to see the airport in daylight. It is unlike any airport I have been to before. It has a very relaxed vibe with restaurants and some shops. The design of the airport is in tune with its beautiful natural surroundings. The runway has lovely views on both sides. There was one particular hill with a temple right on top which stood out.

Next stop Bangkok

I had my first Cha yen in Thailand at the airport. This recipe is memorable because I put out my first Youtube video with this particular blend.

The view from our apartment at Lebua at State Tower. I couldn’t get enough of this.

I loved it right from when I got into the cab that took us to our hotel. It was such a busy and lively city. It reminded me both of Dubai and cities in India like Bangalore.

At the top. The Dome, Le Bua. Home of the Hangovertini.

We settled in and headed to the Dome which is a collection of rooftop bars and restaurants atop the Lebua. The Lebua State Tower building is a landmark because of the golden dome that stands approximately 30-meters tall on the rooftop towering over the loud streets of Bangkok.

It was the beginning of December and everything around was already looking like Christmas.

This stunning walkway with the gorgeous view was taken at the Breeze, Lebua.

On our final day there we decided to do some shopping. Destination- Asiatique the riverfront.

Split into four categories Asiatique has a night bazaar and a mall with many dining options as well. The Chareonkrung District has a number of small boutiques and is perfect if you are looking for cute souvenirs, colorful handicrafts, funky jewelry, and clothing.

The Factory District focuses on premium fashion stores and gadgets including an Apple store. The Waterfront District has a range of upscale dining options with the likes of Italian, Thai, Japanese and seafood restaurants. The Town Square district is a space for bars and outdoor events.

From our apartment, the Ferris wheel had caught my eye. The Asiatique Sky Ferris Wheel.


From street stalls to hipster bars, from single plate meals to exquisite sharing menus, Bangkok will thrill your palate. Former Bangkok dweller Amy McNichol finds out where to dine.

Mmm, Thai food! Delicious, right? What could be better than dunking a fistful full of prawn crackers into a polystyrene tub of acidic orange gloop and shovelling them into your trap while they fizz? For mains, it’s a vat of watery, green curry and a brick of tooth-decayingly sweet coconut rice that has been packed in to, and moulded by, its plastic takeaway box. As it flops out onto the plate and smashes like a poorly made sand castle, remember, Thai food was not intended to be like this!

Whether you’re calling up the local takeaway, or you’re actually there, on holiday in Thailand, sticking to what you know is a crying shame – especially if it’s a dumbed down version for ferrangs (Westerners). Taste buds are there to be titillated, right? And Thailand can do that to every last one of ‘em.

Thai cuisine is vivacious and varies widely between provinces. Despite being the poorest area, the rural, north east of the country is famed for its robust flavours in its salads. The south has more wet dishes such as head-spinningly hot, coconut based curries while northern curries are often peanut-based. Few folk visit Thailand without flying through and spending a couple of days in the enchanting and seductive clutches of Bangkok. Luckily for foodie tourists, Bangkok and the central planes are an exhilarating territory as they are the wealthiest and have easy access to a huge array of ingredients. With this in mind, there really is no excuse for being ‘safe’ or boring.

Chef David Thompson, whose London restaurant nahm was the first Thai restaurant to be awarded a Michelin Star, first moved to Thailand, from Sydney, in the eighties. He has used Bangkok as a base ever since. He reckons it’s not difficult for locals or tourists to be experimental. As well as food playing a huge role in the family home, somewhere that is out of bounds for most tourists, high quality meals are available to most, including visitors, in the street.

“Wherever there is a lot of trade and wherever there are people passing by, there will be food stalls,” Thompson says. Seek out clusters of carts manned by a gaggle of locals. For example, a lady might be a som tam (spicy salad) specialist, pounding garlic, chillies, fish sauce, lime and green papaya in her pestle and mortar while the chap next to her might be a chicken noodle soup aficionado, dishing up broth from a steaming pot. Many of these stalls have no seating so the goods really are to be eaten on the hop but often, there are a couple of fold up tables set out under canopies. Diners perch on rickety plastic stools with a bottle of Singha while their feast is prepared in the open air.

“Street food shouldn’t be dismissed. There are some great cooks on the streets,” advises Thompson, who wrote culinary bible Thai Street Food (£25 by Conron Octopus) featuring recipes for his favourite street food dishes. He urges visitors to throw themselves off the well munched tourist path and experience the true flavours of Thailand. And how should we do this? For starters, we need to let go of our anxiety about street stalls being dirty. “Most street stall owners go to the market in the morning, make their dishes and sell them on the same day so everything is fresh,” says Thompson. “Thais are scrupulously clean. A street stall might look a little unprepossessing but often it’s those places that have the best food. If you’re squeamish or pernickety about places, you might miss out on a hell of lot of good eating!” he adds.

Nikki Sethasarn, The W Hotel ‘Insider’ agrees. “Visitors to W Bangkok (www.whotelbangkok.com) always ask me ‘where can I get the best pad Thai?’ But if they won’t go to a street food stall then they simply won’t get the best,” she laughs.

The origin of street food mostly lies in the Chinese community. Up until the 1920s, before the influx of Chinese immigrants, there wasn’t a great deal of it. Most Thais were farmers at this point and going out to eat wasn’t the done thing. However, when the Chinese started heading over to Thailand, many made themselves an honest living selling their dishes. They also brought with them noodles, yellow beans, pork and duck, all of which are now feature regularly in modern Thai cuisine.

Of course, the further away from the English-speaking tourist traps you wander, the harder it is to get what you want if you have something particular in mind. But what’s the worst that could happen? You’re served something you didn’t ask for, you try it, you don’t like it, you’ve spent less than a quid. What’s the best that can happen? Someone lovingly prepares you a dish, they present it to you with the pride that Thais are renowned for when it comes to their cuisine and you discover something freaking awesome that excites your mouth like nothing you’ve ever tasted before. Taking a punt can often turn out great.

“The way to find a good stall is to find one that is busy,” says Thompson, before assuring us, “it is busy for a reason.” Working on this advice, all foodie adventurers need to explore the area around Thong Lor BTS (sky train station) and Im Chan, the café that straddles both sides of a little road near Prom Pong BTS. The latter has a diverse menu in both English and Thai and both are bustling with the hungry bellies of young Thai professionals.

Originally, street food was single plate dishes (aharn jarn dtiaw) such as stir fries, plates of noodles or bowls of soup. It was things that were often eaten alone and or relatively quickly. Sometimes, this is still the case. Traditional Thai cuisine, in contrast, is food that is shared in the family home and usually eaten with rice. Nowadays however, the latter genre of food is common on the streets and in restaurants too. But no matter what, a Thai meal is always an exercise in balance.

An adept Thai chef will always strive for a harmony between their sweet and salty, hot and sour flavours. In fact, their condiment box reflects this as they contain sugar, fish sauce, chilli flakes and vinegar. These are usually used to pimp up a noodle dish.

When a meal consists of a banquet of dishes, balance is still very much the aim of the game. “You have things of varying techniques so you have a curry, a stir fry, a salad, a soup. They should also have diverse tastes so you might have one dish that’s hot, one dish that’s a bit sour, one that’s based on stock, a salad that’s salty and sharp and something that’s creamy and coconutty,” reveals Thompson. Indeed this is what he has accomplished with his sharing menu at nahm (www.comohotels.com/metropolitanbangkok/dining/nahm), Thompson’s restaurant in the blissful The Metropolitan hotel in Bangkok (www.comohotels.com/metropolitanbangkok). nahm has a string of accolades to its name, including being voted the best restaurant in Asia and thirty-second in the world. (And deservedly so, as it turns out).

“The tasting menu at nahm allows choice where a set menu doesn’t. That said, whatever you choose, you’ll get the balance that is so important,” smiles Thompson. And at around £40 per head, what superb value this menu is too. Everything from the amuse bouche (sticky minced pork bundled onto sweet pineapple) right through to the petit fours which included a thick white slug of melt in the mouth coconut cream, nahm is special.

The ambience is bob on too. The lighting is right, the level of music works to sooth and excite and when I head back to interview Mr Thompson, I am distracted by what’s going on behind him. There are four people standing with a measuring tape, ensuring the tables are spaced out, just so. Thompson has struck gold with his balance of style and substance. The Metropolitan hotel is big on relaxation and wellbeing and guests enjoy complimentary daily yoga and tai chi sessions. (Prices from £90 per night). It seems fitting then that many of nahm’s tables look over the peaceful, fairy lit pool.

Diners are presented with four canapés to start including one of salted threadfin perch with ginger, chilli and green mango on a betel leaf. My gosh, for such a small bite, this is one helluva flavour hit. It’s a decent warm up for the almighty banquet that’s about to be laid on too. Guests choose one dish from each section of the menu (sections include salads, soups, dipping dishes, curries and grilled meats) before they reach the sweet finale of dessert.

Highlights include an aromatic curry of Chiang Mai chicken with sweet potatoes and shallots and a clear soup of roast duck with Thai basil and young coconut which Thompson refers to as a “very suave soup” inspired by an old lady who was one of the first, Thai cook book writers.

As a westerner in Bangkok, it’s important to forget your prejudices regarding wines you’d deem suitable to accompany a meal. Where we would perhaps plump for a dry white with light, spicy food, Thais recommend medium as the sweetness compliments the salty element in the meal. nahm serves a range of Thai wines made from grapes grown in Khao Yai, or ‘grand mountain’, and why not? Just go with it.

Around the corner from (and 52 stories higher than) the understated luxury at The Metropolitan hotel and nahm, sits Breeze restaurant at Lebua (www.lebua.com/breeze). The hotel has made waves recently due to scenes in The Hangover Part II being filmed at the Tower Club’s open air Sirocco Sky Bar and super plush Dome restaurant on the sixty third floor. Although a teeny bit dated décor-wise, the vast suites are the height of luxury (pun-intended). Two bedroom suites cost around £250 per night and are super spacious. Sure, this might sound steep for south east Asia but you really do get a lot of bang for your buck here. Aside from impressive chandeliers and thick, fluffy carpets, guests staying in the suites have multiple balconies. Lebua’s views over the city are unrivalled and it’s possible to trace the Chao Phraya river winding itself between the capital’s contradictory markings of decadent skyscrapers and humble tin shack dwellings.

Guests at any of the restaurants at Lebua know when their bellies flip and their ears pop as they hurtle towards the summit, that they are in for something special. The lift pings open at floor 52. Diners are led through the dimly lit Tower Club lounge to a 25 metre neon-lit sky bridge down the centre of Breeze restaurant. For even the most well seasoned traveller, the view from here will not fail to wow. Shuffle your way right to the edge as this view is unbeatable. And it is all yours for the evening while you dine so pull up your chair and drink it in.

Quite in keeping then with the five-star establishment, the presentation at Breeze is also impressive. Although it is a pan Asian restaurant with a Chinese leaning, Malay executive chef Sam Pang, is happy to, and adept at, tailoring the set menu to dishes with a Thai influence if requested.

We kick off with a bite sized trio of silver fish on a spicy carrot salad, a small but mighty wasabi king prawn and a piece of chicken sushi. The tom yum seabass is a superb twist on the Thai staple tom yum which is traditionally served with prawn (goong). The chef splashes in a little condensed milk for richness and the balance of hot and creamy is a sublime combination. This precedes a super tasty peanut based pork curry served with crispy rice. Dessert is a delicate slither of light and refreshing green tea and dark chocolate gateaux.

The set menu at Breeze includes a trio of bite-sized starters, a soup, a third, a main and a dessert is not a cheap dinner at around £90 per person. And that’s before you get started on the magnificent ‘Hangovertini’ cocktails! For those who have spent up on bucket cocktails and ladyboy shows, as long as you have some smart casual threads with you, the open air Sky bar on floor 63 means you can soak up the views while spending a little less.

But rest assured whatever your budget, you can dine like royalty in Thailand. Be experimental, be ballsy and set out to challenge your taste buds whether it be 52 floors up wearing your gladrags, or down at a night market, with a damp brow and sweaty pits.

Whatever your budget, food is intrinsic to Thai culture and something the natives are eager to share with ferrangs. David Thompson is under no illusion about the importance of sustenance to the natives. “The Thais have two main parts to their society: their stomach and their soul and they look after both rather well,” he observes. During your next trip to the Land of Smiles, let them look after yours too.


Gledaj video: Isprobavanj energeciski pića


Komentari:

  1. Ferehar

    U potpunosti dijelim vaše mišljenje. Mislim, što je to izvrsna ideja.

  2. Valdeze

    Great, this is a valuable message

  3. Quang

    Svejedno, i tako u nedogled

  4. Vudogal

    Vjerujem da niste u pravu. Siguran sam. Razgovarajmo. Pošaljite mi e -poštu u PM.

  5. Mylnric

    Smatram da niste u pravu. Siguran sam. Mi ćemo raspravljati.



Napišite poruku