Dine by the River

At what length would you go to get good food with a picturesque view? Tucked away, a provincial setting, and welcoming smiles are just the reasons to search far and wide – sure, and why not?

For the Thais, the river is the source of life, it is where everything begins. Properties by the river command the highest price, and restaurants by the river have its enduring allure. Owners Pete and Frederick knew this and converted the old family house into one of the ideal places to take refuge and enjoy good food. Opening its doors to guests, the rural setting is just a perfect setting to unwind.

Baan Rabiang Nam (Nonthaburi 1 road, soi 23, Sanambin Nam; Tel: 02 9681481) is a stone’s throwaway from the busy mall infested thoroughfare of Chaengwathana Road. A turn to the Sanambin Road pulls you out of the city into a time warp, like you are miles away from civilization. As you enter the small street and park your car, a pedicab ushers you into a smaller alley where you have feeling you are visiting long lost relatives deep in the “tamboon”. Wooden planks lead to houses attached to one another into the riverfront sala in wooden stilts, in a rural setting view of the river with water hyacinths floating. The location is at Chaopraya’s largest point, half way between Nonthaburi pier and Koh Kret Island.

There is a stream of guests starting at lunch time (10% discount till 2 pm). Aside from the local residents, the nearby ISB international school, surrounded by Moobaan about 5km away, provide the regular clientele. City slickers from Bangkok also come by car through the expressway or by boat to the Nonthaburi Pier and a short taxi ride to the restaurant.

The best time to come would be at sunset, where you can have one of the herbal drinks of roselle, lemon grass or purple flower (20B) while being mesmerized by the sighing sunset. Fai Deang, a dish of fried morning glory (80B) and Dok kai, a salad of thai flower (90B) is a nice touch to start of the meal. Shortly before 6 pm, an interesting sight was a local vendor in a boat full of dried squid and popcorn. A fishnet with a pole delivered a bag of popcorn to a customer, from one of the groups of office workers unwinding after the 9-5 shift, to munch with a glass of beer.

The menu is very much a pick from northern to southern dishes, with some from the royal cuisine. The most impressive dish was the fried fish in five flavors: salty from nam pla; spicy from prik thai-on; sweet from palm sugar; tannin from the nuts and herbs; and sour from tamarind juice (200B). The combination was a burst of flavors to delight the taste buds. Other favorites are: steamed mullet with veggies,“nam jim jeow”; mullet fish “nam tok” style with mint, chili and herbs (200B/dish). Soups are also main attractions: lemon grass soup w/ chicken & tamarind leaves; spicy beef soup with herbs & mushrooms; spicy mixed seafood soup “tom seb”; and boiled beef in red Chinese sauce (90-120B/serving).

The ten cooks in the kitchen work with everyday fresh produce from the Nonthaburi market. A list of 21 recommended dishes are renewed on a monthly basis, using what is best in the season. Lovers of Isarn food are pampered with typical servings of “larb” and “namtom” in different varieties and of course “somtam” with fruits, catfish and raw prawns to the traditional green papaya. Thai favorites grace the menu, like fried salty chicken, prawn cakes with plum sauce, fish cakes with sweet peanut sauce, and chicken with lemon grass. Prices are surprisingly very reasonable (50-100B/serving).

The drink list extends from mixed cocktail, fruit shakes, to whiskeys and wine. Frederick, a true blue French, takes care of the wine selection. From Bordeaux, Australian Shiraz to Chilean Merlot to complement the food, the rustic ambience offers a fair five-star meal. For those who prefer to bring their own, corkage is a mere 75B for wine and is free for whiskey.

The experience was invigorating. There is a hovering feeling of being in a remote village as I watch the tide ebb in the river, which was a historic landing strip in the Second World War. The breeze was light at this time of the year and in the approaching cooler months the protective roof from the rainy season will be dismounted, so evenings will allow stargazing at the night skies. Baan Rabiang Nam is one of the thriving quaint places where life in the fast lane slows down for a marvelous evening enjoying great food. Chon ka!

(How to get there by car: Exit the expressway on Ngam Wong Wan road, then straight on Ratanatibet road until Phra Nang Klao bridge. Don't cross the river but make a U-turn under the bridge, then turn left on Nonthaburi 1 road, into soi 23 - next to the Ministry of Commerce.)

Get High on Tea!

The tea drinker vs. the coffee drinker is like a clash of the Titans or a duel between classical and jazz music. Tea drinkers are somehow like the refined-yoga-health-conscious-freaks, whereas the coffee drinkers are the hyper-workaholics-multi-tasking hip group.

With the proliferation of cafes and hangout places around town, these chill-out groupies are offered a lot of choices. Which group out numbers who is not the point but the places to go matters the most. Apparently there is a large group of tea drinkers judging from the afternoon hi-tea hype all over Bangkok. It seems nibbling little cucumber sandwiches and sipping jasmine green tea is one the highly rewarding afternoon activity of the hi-so and trendy crowd.

Recently, worlds collided at the Four Seasons with the conglomeration of 5-star chefs from all over the globe, boosting Bangkok's reputation even more. Two pastry chefs from all over the globe had week-long activities from baking demonstration to fancy afternoon tea menu presentation. Five-star pastry chef, Katrina Kanetani from Sydney, Australia, made offerings of different grades of fine chocolates paired with spices and fruit reductions harmonizing into the desserts. Katrina says, “… a drop of this and a drop of that enhances the tea flavors”. While Nicole Kransinski from San Francisco, California, used local spices to lace up desserts resulting in unexpected flavors.

Afternoon in Bangkok has stepped up a notch higher as 5-star hotels and cafes try to outdo each other. Heading the race is The Four Seasons (155 Rajadamri Road, Bangkok, Tel: 02 2501000) with its traditionally luxurious afternoon tea delight. Maintaining its exquisite choices of savories and sweets, weekend are best spent enjoying tea time at The Lobby, amidst the ornate ceiling and the imposing columns that set the mood to an atmosphere of sheer class (850B/person for weekend tea buffet; 650B/set on weekdays). A wide selection of fine black tea, green tea, fruit tisane and herbal infusion match with foie gras parfait Napoleon or warm apple tart with vanilla ice cream, provide an ideal weekend treat.

The search moves on to one of the first in high tea cultures. The Oriental Hotel (48 Oriental Avenue, Tel:02 659 9000) celebrates its old traditions within the Author’s Lounge, where famous writers once sipped tea. Its setting is a blast from the past designed with white-washed rattan armchairs and white parasols. Munch on scones, pastries and cakes carefully placed on 3 tiered tray for a lazy afternoon amid the tall bamboos and palm trees (880B/tea sets), or order ala carte from the menu.

Feeling a bit fancier? Splurge on an extravagant tea time at lebua lounge (1055/111 Silom Road, Tel: 02 6249999). A refillable set of sandwiches, cakes and savories (1,500B) is served with tea fit for a queen. Overindulge by starting with a bubbly glass of champagne, before gorging on the light snacks that include mini steak sandwiches and itsy-bitsy sweets that can be the highlight of any day (tea set with Champagne, 4,500B).

A view of the river with couples swarming in for an afternoon of ballroom dancing with a live band translates into a lively and quite entertaining weekend at the Shangrila Hotel lobby (89 Soi Wat Suanplu, New Road; Tel: 02 236 7777). The food offered is more like a mini lunch buffet with noodles and Thai treats aside from the usual sandwiches and sweets, which is a tip-off from the traditional high tea (650B/person). What makes it more attractive is the show it offers, it’s up to you if you’d like to be the spectator or the performer.
Smack right in the middle of the busy Sukhumvit area, the Sheraton Grande (250 Sukhumvit Road; Tel: 02 649 8888) offers a refuge from the madding frenzy. The Living Room up to the Library at the mezzanine offers a venue for a quiet weekday afternoon hangout for hi tea fans (470B). On weekends, it transforms into a livelier ambience with its afternoon tea time buffet with jazz music (600B). Guests gather at around 3pm to savor the hefty assortment of tapas, sandwiches and sweets to jazz-up their weekend.
History undeniably attests to the popularity of tea. Although the British are particularly known for their love of tea and drink more tea per capita than any other country in the world, this part of the world is “indeed” catching up. Even the word hi-tea itself connotes elegance in the old world sense; and it has its in vogue appeal, too. I guess sitting on a low table sipping tea daintily holding the cup with one pinkie finger pointing up while savoring finger foods in one of these fine places is really refreshing. Everyone ought to be able to say the least- “been there, done that”.

The Occasional Vegetarian

Where’s the main dish? First time vegetarians are baffled by the food serving seeing only seemingly side dishes on the plate. I confess it truly takes a good vegetarian meal to impress me. Meat is filling and veggies are mere garnishing.

I admit to being an occasional vegetarian, and why not? It is a lifestyle choice. Be it for body cleansing or a mere alternative in another cuisine, vegetables are truly a healthy choice. Growing up, it seemed to me like a big sacrifice to have meatless days, but with the increasing amounts of research, it is undeniable that going green has a lot of health benefits. So where do I find a good place to get satisfying vegetarian food?

“Vegetarian cuisine like any other cuisine (Italian, French or Thai) is an alternative choice even for gourmets. You don’t have to be Greek to enjoy Greek food, likewise a vegetarian to enjoy vegetarian food.” Sylvie Bruzeau, a vegetarian since 8 years, together with partner Luka Wong created Tamarind Café; enticing the growing healthy population and presenting them with creative and delicious meatless cuisine.

Tamarind Café (Sukhumvit soi 20, Tel: 02 663 7421, open weekdays 3pm-11pm, weekends 10am-11pm) is a quaint, well-lighted, split-level bistro that offers innovative cuisine inspired by the Sylvie’s and Luka’s travels. Growing up in the picturesque Loire Valley, Sylvie picked up fresh home-grown vegetables in their garden. She emulates home cooked meals in creating her dishes.

Freshness is the basic criterion in the kitchen. Ingredients are the best picks of the season, from the different suppliers around Thailand to early morning produce from the Klong Toie market. The kitchen is home to homemade jams, breads, pastas and in-house sauces.

A meal can start with a Tamarind Kiss Cocktail (vodka, fresh tamarind with a dash of orange juice, B190) from the ample-sized bar; or one of the café’s original mixes: rouge cooler (watermelon, lime & mint, B120); velvet underground (beetroot, mango, orange &mint, B150), or carrot spice (carrot, apple, lime & ginger, B150).

Quiche, one of the house favorites (B95/slice), tops the list of 18 appetizers. The Sweet Tropical (B160) is a serving of sliced mangoes and julienne beetroot on a bed of lettuce presented in a wide glass; in a slight whisk of the chive garnish, it is swished into a plate- really neat! Ratatofu is a ratatouille inspired dish; a cube of tofu, topped with zucchini, eggplant, onion and tomato, simmered in a ginger and dill sauce (B130).

All of the best cuisines of the world are represented in the main dish list. Spearheaded by Geng Kyo Wan, a spicy Thai veggie green curry served with glass noodles or rice (B230) and Pad Thai, rice fettuccine with tofu, chive, egg, bean sprout and sweet tamarind sauce (B160). Japanese inspired dish of a selection of 4 types of sushi rolls are “east meets west” creations: mango and homemade pesto; cheese, dill and basil; crispy baby corn, mushroom and Thai basil; and miso-grilled veggies; rolled and presented appetizingly on a wooden board (B350). French cuisine is well represented in a baked dish of cauliflower-asparagus-mushroom-potato-herbs-chili-gratin, smothered in rich béchamel sauce. Italian, of course, is ever present; the baked mushroom lasagna (B350) is a best seller.

A vegetarian feast is always complemented with nice sumptuous desserts. Pies, cakes, puddings and homemade ice creams are worth the calories spared. The chocolate fondue with tropical fruits (B150) is a perfect treat for two.

Open on weekends from 10am-11pm, Tamarind’s all day breakfast is a fancy fair of feel good meals- just what weekends are all about. From colorful omelettes, muffin Benedictines, French toasts, crispy waffles, refreshing trifles to piping hot pancakes, the café is a great place to hang out. With wireless internet access and the latest photo art exhibits, it is just a nice and easy spot to while away the weekend.

Between the pure and simple tofu and the unpretentious taste of fresh crisp garden salads, I must admit I’m considering more regular meals of vegetarian flavors. I’m not ready to give up the pleasures of a grilled lobster or a good piece of Vienner Schnitzel, but Tamarind succeeds in convincing me, a confessed occasional vegetarian, that vegetarian cuisine need not be bland or uninteresting. As Sylvie says, “… we all have to find our own balance in our lifestyles and discover what suits us and live well”.

O-Bento!

Anyone care for lunch in a pretty three-tiered lacquered box? How about thinly sliced vegetable rolled like flowers or leaves, or shaped and carved with designs? Or tiny portions of foods in different variations presented like artworks, with a piece of origami on the side?

O-Bentō boxes are fun! They are single meal portions traditionally consisting of rice, fish or meat, pickled or cooked veggies in pretty lacquer ware, or wooden boxes for takeaway. In former days, it was a housewife’s skill to prepare bento boxes for the husband and children as a packed lunch, until they evolved and played a major part of in Japanese cuisine.

Often elaborate and whimsical, these treasure-like meals dates back a thousand years ago. Later, they were special treats for hanami- a special outdoor party done beneath the sakura, during the cherry blossoms season from late March to early May. In modern Japan, they are popular lunch boxes or tea party treats.

Tsu, one of the most innovative Japanese restaurants in town, offers these lunch boxes. Just a flight of steps off from Sukhumvit Road, down to the basement, it is an easy access for those grabbing a fast lunch. Chef Aki, a superb host, walks around checking on guests; exchanges a word or two and maybe get some feed back from the bubbly lunch time patrons.

“A bento is traditionally made in a 4:3:2:1 ratio: 4 parts of rice, 3 parts of the side dish (either meat or fish), 2 parts of vegetables, and 1 part of a pickled vegetables and dessert. Here at Tsu, I make 5 or 6 of my day’s selection, depending on what is freshest in season. Prepared cold dishes are done in such a way that they will taste nice, cold.” Chef Aki is very dedicated to his craft.

The main dish carries the title of the bento box, with complementing side dishes, okazu - which can include meat, fish, eggs, tofu, fruit and vegetables- all presented in bite-size form for handy chopstick action. Considering color and pairing of food, the presentation is appetizing and aesthetically pleasing to the eye.

A selection of six Bentō boxes, all served with chawanmushi (steamed egg custard), miso soup and fresh fruit, include: Grilled Chicken in a Box (300B); Hirekatsu in the Box – deep-fried pork cutlet; Unagi (fresh water eel) in the Box (400B); Tsu in the Box -daily fresh sushi, assorted tempura & grilled fish (380B); Sushi in Box (480B); and Sushi and Sashimi in the Box (580B). An advance order by phone will have your bento boxes ready for you as soon as you arrive.

Noodles- the filling, energy staple food of the Japanese diet- are not overlooked in the menu. Soba is a type of thin Japanese noodle made from buckwheat flour; in contrast to udon which are thick noodles made from wheat. It is served either chilled with a dipping sauce, or in hot broth as a noodle soup. Tsu’s Tanuki Soba (cold, 190B) is served with seafood, vegetable and tempura flakes. Niku Miso Udon (190B), a Japanese version of a pasta Bolognese, uses thick wheat flour noodles topped with minced pork miso sauce. Three other hot noodle dishes (225B/serving) complete the noodle list: Tempura Udon, soup with crispy shrimp and vegetable tempura; Ebi Sansai Udon, soup with wild plants topped with a grilled shrimp skewer; and Niku Soba, soup with sliced Australian beef and veggies.

A special treat at Tsu are varieties of imported low fat sorbets made from Japanese lemons, oranges, apples, peaches and pineapples. They are beautifully carved out, made into sorbets and served in their fruit casings (350B/serving). Although a bit pricey, they are just heavenly.

Japanese cuisine, as such as modern Japanese culture, is ever evolving; yet art always work hand in hand in every detail. Served in fine Japanese restaurants, bento boxes in cute lacquered wood boxes are strongly based on its compact niftiness- it inspired the IBM ThinkPad design. Although cute and pretty, bento boxes are made for everyone. I even picture a table of bento lunch for the whole gang with Tony Soprano!

Tsu
JW Marriott
4 Sukhumvit Road Soi 2, Bangkok
Tel: (66) 2-6567700

Dining in at Suvarnabhumi

Nowadays air travel is a common thing. Low cost carriers offering an unbelievable €1.00 fare is available on line. Newspapers are filled with ads of vacation packages with matching airline tickets. Constantly filled with captured costumers, airports are cashing in; as eager vacationers are ready to start off their holidays as soon as the bags are all checked in.

Suvarnabhumi Airport, closely compared to the size of the Pentagon, has gone wild on food choices for the new age of travelers. Fifty-four restaurants are servicing the hungry patrons 24/7. Thierry Danzas, a well-traveled chef of 25 years, now heads the Food & Beverage of the King Power Co. says, “…travelers are becoming more sophisticated and expect a decent meal from their starting point.” Long gone are the stale pastries and tuna sandwich bars of old airports.

Just opposite the check in counters are two outlets that cater to the diverse travelers. The Sky Lounge targets business people who want to conduct last minute meetings before departure; or families and friends sending off their loved ones. Located at Level 6 of the main terminal, it offers a view of the tarmac and has a classy and trendy style; accessible through an escalator or lift. They serve a la carte Thai and International food like: salad Nicoise (340B); selction of pastas (260B) and tom yung gung (210 B). A five-star breakfast buffet (420 B) is served from 4 am- 10 am.

The Sky Loft, also located level 6, is on the far right. It is a more casual setting and targets travelers who come in early and just want a small meal. It has the same concept as the downtown food courts that require guests to buy a prepaid card and refund unconsumed amounts. A lunch menu at a Thai corner consists of three dishes (120B); slices of pizzas and sandwiches are prepared fresh (99B up); and pastry, tarts and breads are freshly baked every 2 hours everyday (60B up). A noodle bar is set-up between 12mn to 4 am.

After immigration, the concourse turns into a mall-like alley of shops from designers’ wares to little shops of trinkets, to spend those leftover Baht or some last minute shopping. Travelers are now coming in earlier and would rather kill time at the airport than rush at security checks and long queues. Strategically placed “island bars” are serving a variety of delectable meals; especially for those who want to pass on the TV dinners inflight, or for those traveling on no-frills LCC (Low Cost Carriers) and have no meals on board.

Café Palomar (Concord D) has sandwiches, donuts, croissants, tarts and pastries (80B up), appetizingly displayed in a glass cupboard. The boat-shaped island bar is great place to have a quick meal, especially on those early morning flights where there is no time to have breakfast before leaving home or the hotel. Serving hungry on-the-go passengers day and night, the patisserie has a 52-seat capacity.

The Reef Antipasti Bar (Concord D) is for those who want real decent meal. A fine selection of Italian/Mediterranean delicacies is show-cased on a bay of crushed ice. Sixty varieties are available daily (120B/ serving); while five desserts choices (120B/serving) include: tiramisu, floating island, mousse, blanc-manger with roasted peach and fresh fruit mix.

The trendy traveler would definitely go for a “tapas plate” right after a shopping spree at Tods or Bally. The Glass Bar is right smack at middle of the action. Hot and cold tapas of: Serrano ham; marinated tuna; sardines rillettes; omelet; grilled prawns and saffron mussel ragout are among the 25 choices (choice of 1-135B, 2- 350B, 3-600B). A hefty portion of “Charcuterie Platter” of coppa ham, rosette slice, pork rilletes, salami slice, terrine and ham (420B), is great to share for two persons over a glass of chardonnay (290B); before heading on a midnight flight- just get on board and snooze off.

What is more hip and cool than to have a sushi bar? The sleek and stylish Sushi Koku (adjacent to Chanel shop) has sushi masters slicing and rolling sushis and sashimis all day long. The specialty is the “rainbow roll”, a collage of prawns, crab stick, flying fish roe, avocado, cucumber, salmon, prawn tempura, tuna rolled on a nori sheet laced with mayonnaise (300B). Hot and cold sake (290 up) are available along side a long list of cocktails, wines, liquors, juices, tea and coffee.

For the tired and weary passengers who just want to chill out and slouch on lounge seats, the Light Bar (Concord A & E) would be the best watering hole. Serving an array of cocktails and imported beers (190B up), it is one of the very few places with a comfortable smoking room. Light suppers, as well as small snacks of sandwiches and soups, are available throughout the day.

As air travel changes its face, airports are fashioning itself to the needs of the new generation of travelers. People often choose an airport as a hub to transit; even influence their travel needs. In the meantime, Blythe Kongrut (PR Director of Novotel) says that they are even targeting local residents to come to the Sky Lounge (Main Terminal, level 6) “…just to have a meal and a of view of the stunning runway lights at night and get the feel of the energy that surrounds the massive structure of Suvarnabhumi”. Amidst the surrounding controversy of the huge airport, it does have its appeal. Like the field of dreams, “… if you build it, they will come”!

June Sauer
wherestheparty_jsauer@yahoo.com

Khao Yai

Bangkok weekenders and day-trippers, even tourist alike are finding places to retreat from the urban madness. City slickers pack their Gucci carry-on bags and head on a nature trip- no long tiring drives required, to breathe in and out and just lie down and chill. A good two hours away from Bangkok is Khao Yai, groomed to be the next address for out-of-towners.

The National Park first put Khao Yai on the map. Its 2,168 square kilometers boast of evergreen forests, grasslands, waterfalls and wildlife; with over 50km of hiking trails. Declared a UNESCO World Heritage Site in 2005, it opens its corridors to visitors (Entrance fee: 400B for foreigners, 40B for Thais; Cars: B30up) seeking for a nature adventure: wildlife spotting; bird watching; and trekking through the rainforest. An 80-meter waterfall, Heo Narok, lies within the park. Adjacent are rolling golf courses, for those who want to be in the open-air but prefer to sweat it out in style.

Thanarat Road is the main passage way leading to the main attractions of the expanse. Restaurants and hotels are stringed along both sides of the two-lane street, spaced evenly. The trees and bushes conceal road signs, making it easy to overlook side streets and structures. Missing are the 7elevens on street corners; in its place, small convenience stores still housed in old wooden structures are evident of a place still unaffected by the commercialized world.

The Greenery Resort (188/1 Thanarat Road, Moo See, Pakchong; Tel: 044-297 224-5) is a good choice for families and nature-trippers looking for modest accommodations- no frills. Tucked in a narrow driveway, with the mountains as its backdrop, the complex of bungalows and apartments provide reasonably priced rooms (B1,300up). A sports area nearby includes: a bowling alley; rock climbing; zorbing (rolling downhill inside of a white, double-hulled sphere called a zorbus); horseback riding; nano racing; thunder hawking; and paintballing. Accommodations include 30% discount coupons to the “activity zone” and breakfast.

Juldis is another alternative for a weekend retreat. The structure drapes its land area with a main building and bungalows, making it more visible from the road (54 Moo 4 Thanarat Rd; tel: 044 297297; Rooms: B1,500up). The Country Steak & Pub, serving local beef, is the main restaurant lodged in a separate house in front of the hotel; with both al fresco and indoor dining and live music (opening time: Mon-Sat: 5pm-1am, Sun: 11am-2pm, 5pm-1am; 300-500B/person). Breakfast and all-day dining is served at the Chommanade Restaurant.

Across the street from Juldis is Fabb Café (219 Moo 4 Thanarat Rd; Tel: 044 297 533, opening time: 10am-10pm, everyday), a well-established restaurant in Bangkok; now a well-known spot in Khai Yai. K.Luv, Fabb owner, moved permanently to Khao Yai, as years of weekend trips drew her closer to the laid back life, “… to escape the stressful life of the city and have a peaceful life in the slow lane”. She dreams big for Khao Yai and plans to build a boutique hotel with a gourmet market, a pharmacy, a salon and a curio shop.

Fabb Café caters to gourmet visitors and residents of Khao Yai. The Café’s patio setting blends with the luscious green surroundings. Looking serene clad in a beige safari outfit, K.Luv says, “…most guests come up from Bangkok or neighboring provinces to have a good meal. I have guests come with their dogs after a stroll in forest to have some coffee and a slice of one our homemade cakes (baked in the restaurant’s big kitchen)”. Italian dishes are prepared by the trained Thai chef. The tasty risotto with mixed seafood (360B), cooked al dente, is loaded with shrimps, squid and clams. The filling portion of fettuccine with Italian sausage and mushroom with a hint of chili (260B) is a fine choice to pair with a Shiraz from the local winery.

For those seeking for the absolute tranquil getaway, the Kirimaya is the perfect destination. Downright luxury is the rightful description of this 60-room hotel, fit for the high-end crowd (1/3 Moo 6, Thanarat Rd., Moo-si Pakchong, Nakorn Ratchasima; Tel: +66 4442 6000, http://www.kirimaya.com/, Rooms- B8, 000up). Before reaching the gate to the National Park, a sharp left turn and another 7km drive leads to the serene haven. An 18-hole golf course lies at its doorstep. Amid the sprawling landscape are four tented villas in pure white canvass, with private spa pool- fit for a prince (B21,500up).

The Acala Restaurant rests on an islet on a small lake, serving Thai and international cuisine. Starters are a list of ingenious dishes: Pearls of Maya are aromatic shrimp balls (220B); Wa Ni Pok Salad is a house specialty of pork and shrimp (250B); and Mat Cha Long Dong is an exotic mix of green papaya and Norwegian Salmon (500B). A select list of main dishes include: Acala Tuna with teriyaki sauce (350B); Ostrich fillet with black peppercorn (590B); and Charred “Khao Yai” beef with red wine sauce (750B).

The Mist Bar sits on top of the Acala. At daytime, the weather’s fluctuating temperature varies and spews mist into the valley, creating an enchanting atmosphere; hence the name. A leisurely tea time is served to guests (inclusive to the accommodation) between 3-5pm; at night it is a great chill out place to have a couple of drinks. The T-Grill, overlooking the lake and the golf course, is a casual but romantic place to hang out for dinner.


A 12 km detour from the Khao Yai National Park is Asoke Valley, breaking through the barriers with its fine vineyards; coined as the “New Latitude of Wine”, it lies outside the 30° and 50° latitude north and south of the hemisphere. With years of research and fine-tuning, Thai Wineries are serving the local market with reasonably priced prime wine.

“Starting with a mere 5% of the Thai Wine market, I think we have a great future ahead, judging that we have been only 8 years in the business”, say K. Visooth Lohitnavy, CEO & Managing Director of GranMonte Co., Ltd and President of the Thai Wine Association. He intends to inspire ambition to wine grape growers. He is hopeful and believes “… there is a place for us in the growing wine world”.

GranMonte Vineyard (52 Moo 9 Phayayen, Pakchong, Nakornrachasima; Tel: 036 227 334-5; www.granmonte.com), a family estate, started as a vision of K.Visooth, a student in Germany in the 60’s. He developed a penchant for wines, while traveling through the Rhine Wine Valley. He smiles as he recalls, “I preferred to drink wine than beer, even if I stayed in Bavaria, an area well-known for beer”. Imported good quality wines are pricey and K. Visooth explored the possibility of producing the wines to make it affordable to the local consumers.

Entering the vineyard, a cellar shop “Montino”, provide free tasting of the wines on sale. Since its first harvest in 2001, the Chenin Blanc proves to be the best for the soil and climate condition; while the Syrah was the first of the GranMonte reds. Though wine drinking can stand on its own, gourmets appreciate it more when paired with the right food - a home cooking style restaurant is not far away.

Vincotto is a quaint café set in a cozy atmosphere (open daily 11am-9pm, except Wednesdays; Tel: 036 227 334). The French windows add charm to the setting; and a terrace gives it its casual elegance. The menu includes refined dishes such as: prawn and seedless grape salad (190B); foie gras with grape and verjus sauce (780B); and chicken in vine leaves (290B). Wines are priced at their retail price. A smaller café, by the entrance, is underway, for those who would like to have a sip of wine with some snacks; or even just a cup of coffee and a cheese cake topped with homegrown grape.

Nestled deeper into the valley is the PB Valley (102 Moo 5, Phaya Yen, Pak Chong Nakorn Ratchasima 30320; Tel: 036 226415), the pioneer wine producer in the Khao Yai region. Sixteen years ago, Dr. Piya Bhirombhakdi envisioned producing wine against the odds of working in a tropical climate. After years of consultations with wine experts and significant research, good quality wines were produced: Shiraz for the red and Chenin Blanc for white, both from French rootstock; and Tempranillo from Spain.

To complete the ambience of the misty valley is the Great Hornbill Restaurant. With 200 seats overlooking the winery, the extensive menu includes local and international food. Thai favorites include: spicy shrimp salad with lemon grass (150B); tom yung goong (225B); and krathong thong larb gai (110B). German influence in the menu is obvious with dishes of: mixed sausages (250B); and roast pork knuckles (385B); both served with sauerkraut and mashed potatoes. Thin crust Italian pizzas baked in the newly installed wood-fired oven, are the new addition to the menu. Right beside the restaurant, wines are available at a store at the PB Valley driveway.

With Thai cuisine gaining great international acceptance, Thai wine can only be close behind. Foodies are finding the matching wines that suit the spicy and herby flavors of Thai foods. Khao Yai is in the forefront of Thai wine industry; raising eyebrows with connoisseurs, raising the bar on the “new world wine”.

The calmness of the rustic surroundings and stylishness of the fine wineries is contradicted as you exit back to Bangkok, through the main thoroughfare, Thanarat Road. It leads back to the Mitraphab Highway; just a few meters away from the curve is an ultra-modern outlet store. The Village Khao Yai, a17,000sqm of retail space, offers 250 premium name brands in 90 shops; somehow you feel you are just off Ventura Highway, northwest of Los Angeles. Just a douse of cold water to bring you back to the reality of city life you’re trying to escape from.

More roadside attractions are lined up along Mitraphab. Rows of picturesque shops are so inviting with its colorful array of fruits, sweets and delicacies. Small pies called curry puffs are aplenty- small snacks of deep fried pastry shells filled with fruits, meat or vegetables. Travelers stop by and look around, though many are lured to load up their shopping bags with variety of items at reasonable prices.

Another 2km further down the highway is the pinnacle of kitsch- cowboys and cowgirls clad in checkered shirts, red kerchiefs and boots, flaunting their wares. A live cow in a glass showroom is being milked; alongside shop after shop of dairy products (ice cream is tasty, packed in pairs of pints [260B], sealed will last 4 hours), souvenirs, curry puffs and sweets. Chokchai Farm (Tel. 04 432-8485, www.farmchokchai.com), aims to bring people back to nature with a man made forest and camping sites. For 2,990B/person, guests are treated to fun activities similar to a theme park, with overnight accommodations in a tent and meals in the wild. Now that’s entertainment!

There’s something for everyone: families seeking fun and adventure; city slickers searching for a time-out; tourist wanting to explore some breathtaking views; and nature lovers hunting for a slice of the shrinking wilderness. Then there are the Wineries, targeting visitors who want to acquaint themselves to the brand of wines in this part of the world; and although still at an infantile stage, it may be gearing itself up to reach the status of likes of Napa Valley.

A smooth two-hour drive, through the stretch of well-built highways, leads to this evergreen sanctuary– no busy airports required. An occasional escape from the wild city life is a welcome relief. The scratchy thrum of cicadas or the chirpy “gak” of hornbills may just be what a busy city dweller needs to replenish the soul. Pack the Nikes, leave the Manolo Blahniks and head on to nature, take a break!

For all it’s worth, Khao Yai truly is a place to visit.

TIP: Book rooms on-line to get the best rates: http://www.asiarooms.com/ or www.agoda.com
Best route to Khao Yai by car: Take Highway No. 1 (Phahon Yothin) from Bangkok, travel north to Saraburi and then take Highway No. 2 (Mitraparp Highway). Drive along the way (165km), then keep left and take flyover to Thanarat Road. Total distance is approx. 200km.

Sushi Culture

Sushi is one of the most famous, if not the most internationally renowned Japanese food. It has become so hip that it has brought about the sushi bar fad. Fads come and go, but sushi bars are ever expanding; surfing the net for sushi bars, 1,390,000 sites pop up.
From its humble beginnings in 7th century Japan, done to preserve fish by packing it with rice, sushi evolved as innovative Japanese found ways to introduce it as a daily snack. It traces back to 18th century Edo (Tokyo), where vinegar was added to the rice for flavor. It might as well be the first “fast food”; bite-sized pieces eaten by hand or using bamboo toothpicks. The most common forms are: Nigiri-sushi (hand shaped sushi), Oshi-sushi (pressed sushi), Maki-sushi (rolled sushi) and Chirashi-sushi (scattered sushi). Through the years, changes and transformation led to its world-wide appeal; although preparation remains unchanged, the atmosphere where it is served have changed and have reached all corners of the globe.
Sushi is no stranger to the metropolis. Shintaro, an established Japanese restaurant, has one of the finest sushi bars in town (Four Seasons Hotel, Tel: 02-2501000). Celebrating its 10th year, a new menu is introduced and some special creations are available till the end of June. Chef Satoshi Sawada is one of the more bold Japanese chefs daring to challenge the traditional ways.
“Although the look of my dishes looks fancy, the ingredients remain the same”, says Chef Satoshi, a true artist in the sense that color (yellow, red and green) have to always dress up his dish; with freshness as the key criterion. This explains why sushi is usually served in a counter-type restaurant; demonstrating its fresh and artistic preparation.
An assortment of 22 Nigiri-sushi, the origin of the sushi culture, is on the menu. “I want to serve the traditional ones, while challenging myself to create new ones with the seasonal ingredients”. It is evident in Satoshi’s Sushi Pizza (350B), lightly baked combination of dry seaweed, shrimp roe, shrimp and crabstick with cheese. The UFO Wheel (390B), a tuna-salmon-amberjack-sea bass roll, is quite an innovative class of its own; then he teases foodies to take mouthfuls of pan-fried foie gras sushi with garlic (600B).
Anyone who loves sushi has to love sashimi, since it is one of the base ingredients of a good sushi. Often, sashimi grade fish come up in question. Frozen or fresh, the raw fish has to be of the highest quality. A large of selection of 4-piece sashimi set is masterfully executed, varies from: tuna fat belly (1,800B); uni (sea urchin, 1000B); maguro akami (tuna-back cut, 480B); hotategai (scallops, 470B); to tako (octopus, 250B).
Chef Satoshi also conducts cooking classes from time to time. His charisma exudes from his mild-mannered, almost timid way of showing his craft secrets. Here are some tips from the Itamae-san:
Clean and strain 1 kilo rice and add the 1200ml of water and cook until done. Put the cooked rice into a Hangiri (cedar wood rice-cooking tub) or other non-metallic container. Spread it out evenly in a plowing manner (left-right, top-bottom) with a large wooden spoon and while doing so, slowly add the sushi vinegar until the rice sticks together, do not over mix.
Prepare sushi vinegar while rice is cooking, bring to a boil: 300 ml Mitsukan rice vinegar; 200 gm Sugar; 25 gm Salt; and10 gm Konbu (kelp).
For the soy sauce, bring to a boil: 150 ml Yamasa soy sauce; 120 ml Mirin (sweetened cooking sake); 25 ml Sake; 5 gm Konbu; cool down then add 5-7 gm Katsuobushi (shaved bonito flakes). Once the mixture is cool, filter it through a strainer.

Method of rolling and shaping Nigiri sushi:
With your right hand pick up sushi rice of the size of a lime. Very lightly mould into a ball without compacting and squeezing the rice.
Holding the rice in the palm of your right hand, pick up a fish slice with your left hand. With the index and middle finger of your right hand smear the side of fish with wasabi.
Place the rice onto the fish slice and begin to shape the sushi into a rectangular shape using the palm and your thumb.
The sushi must be made quickly as the fish must remain cold and the rice must remain at body temperature.


Recipe for Spicy Tuna roll:

Ingredients (For 1 roll: 6 pieces)
• Sushi rice 100 gm
• Nori (dry seaweed sheet) ½ piece
• Chopped raw tuna
• Chilli powder 10 gm
• Mayonnaise 10 gm
• Aonori (seaweed flake) 3 gm
• Roasted sesame 3 gm
• White Japanese spring onion
Preparation:
1. Mix chopped tuna with chili powder, Japanese onion and mayonnaise.
2. Place a bamboo mat on a chopping board. Lay the cling film on top. Place nori on the bamboo mat.
3. Spread sushi rice to cover the entire nori sheet, turn the sheet over and fill the center portion with the tuna mixture, roll up the sheet with the aid of the bamboo mat to form a square tube; glue it together ends with a grain of cooked rice.
4. Sprinkle the outside part of the roll with aonori and roasted sesame cut in half and then slice into three equal pieces.

Like art, Japanese cuisine continues to evolve and flourish. Shintaro shines with the theme “10 years-10 tastes”, as it presents an array of bright colors, mouthwatering flavors and culinary sensations, defying conventional ways. Even food skeptics can luxuriate themselves in the daring tastes, give in, it’s worth it, indulge!


June Sauer
wherestheparty_jsauer@yahoo.com

Piece of Cake

It seems with our fast paced world, everyone wants everything quick and easy, particularly when it comes to food. And yet we all want something homemade and done in the laborious old-fashioned way, without going through the trouble of doing it ourselves. Especially when it comes to desserts, we want that small piece of calorie bomb to be worth it. People are realizing that giving up the finer things in life is not the option, but rather giving in to cravings in moderation; which is the challenging part that makes savoring sweet temptations even more gratifying.

Baking cakes commercially has now expanded to homemakers and talented bakers, as opposed to the time when they were the domain of certified pastry chefs. Bangkok is also becoming a very international community and it is opening its doors to all the good things from all over the globe.

Hobby Cake Shop (Tel: 02 512 0010-1) started when a former nurse instructor, Khun Pum, decided to set her baking prowess to use, after devoting her time bringing up her twins. She baked for friends and relatives and honed her craft more and more, inspired by the compliments she got for her tasty and nicely decorated cakes. K. Pum accepted orders from a few customers who picked up the cakes from her home, where she has now made into a coffee/bake shop. To date, Hobby Cake has three branches in major malls, reaching out to sweets fanatics; with online ordering at http://www.hobbycake.com/.

Hobby Cake has more than 20 types of cakes, tarts and brownies, including healthy low fat cakes, high calcium cakes as well as “eggless cakes”. All cakes are made-to-order, preferably 2 days in advance. The Double Chocolate Special (1,920 B), is what they call “richie-richie cake”; not for the figure conscious. They guarantee that no substitutes were used to make it live up to its name. To make up for this, they have a “Low Cholesterol Choco-cake” (1,160B), for those on a strict diet. “Cake-in-Cup” (4 oz yogurt-sized cup, 70-85B), designed as easy snacks or to take home, are available daily. Recently, an assortment of wedding cakes was added to their roaster.

Cakelious Bake Shop is another addition challenging the sweets market in Bangkok. Conceived a year ago by three bosom buddies, Tak, Jean and Yuki, they intend to tap both the Thai and foreign sectors; tickling their palates with a wide range of yummy cakes. Bubbly and charming, Tak candidly recalls how she first tried baking using cake mix. Her passion led her to take up baking more seriously, devoting her time developing recipes; and now ready-to-mix packs are a thing of the past. Cakelious is now a full-bloomed cake shop and catering service (Tel, 086 986 2221, order 2 days in advance).

Cakelious specializes on butter-based cakes, instead of chiffon or sponge; using high quality butter. The Banoffie Pie (2lb, 850B; cup, 85B), a buttery oreo crusted pie, layered with homemade sticky caramel and fresh sliced ripe banana, topped with vanilla whipped cream and cocoa dust, tops the lists of bestsellers. They also take pride of their fine caramel, which is freshly made daily. Another hit is the Soft Fudge Chocolate Cake, using the best Belgium Chocolate with 66% cocoa butter content; the layered cake is very buttery and chocolaty.

Also a bold move is to infuse the Thai flair to the sweets list. Cakelious’ Matoom-ginger Cake is a tangy and spicy choice; while the “Golden” is a butter-based cake batter smothered with sweet egg yolk threads replicating gold strings called foy tong. Made of sugar, egg yolk and jasmin water, foy tong is a unique Thai dessert introduced by the early Portuguese settlers.

Thirty varieties ranges from creamy cakes like: Tiramisu; Café Au Lait; and Cheesecakes to fruity flavors like: Carrot-Orange; Prune; and Apple Crumble, and nutty flavors like: Macadamia and Nutty Caramel. Prices are according to weight: 1lb - 380-480B; 2lb - 720- 800B; and 3lb - 1,140- 1,650B. For passers-by at the Paragon (ground floor) and Emporium (5th floor), wedges and cup portions are available to take home (70-120B).

Cakes always mark a celebration. The sugar-high is uplifting and apt to any occasion. Wedding are highlighted by the ceremonious cake, being scoped by the bride and groom; symbolizing purity, prosperity and fertility. Birthday cakes nestling birthday candles, on the other hand, are special treats to celebrate life. While, lavishly decorated cakes make special occasions more dramatic. It is a tradition that will stay forever. It is perfect excuse to forget about calorie counts and join in the fun!


June Sauer
wherestheparty_jsauer@yahoo.com

Private Oasis in Bangkok

There is always this need to belong. Wherever we are, we have a desire to find our own space we call our comfort zone. As an Expat in Bangkok, meeting friends is like going to a watering hole where I quench my thirst for a sense of belonging. I also know for a fact, that decompressing from the stress of everyday life and of work, we meet with friends to keep our sanity to survive amid the nine million people that surrounds us in this ever growing metropolis.

It can be alienating to be in a new place all the time, so I choose to go to familiar places where I am first name basis with people around me. It makes me feel I have my corner of the world. Every time I have visiting guests to entertain or friends to meet, it is nice to know a place to enjoy a good cup of coffee, a light snack and good conversation. It is estranging enough to sit in an unfamiliar place then have service that is lacking and bland food.

A friendly nod and a warm smile greet me every time I enter the BBCo. Deli at the JW Marriot in Sukhumvit Soi 2 ( Tel: 02 656 7700) , one of the two sanctuaries that I frequent. Coffee is excellent and the choice is great for light lunch or a snack. Weekdays I see yuppies or executives from the bustling Ploenchit business area grabbing a quick lunch or a group of friends meeting to catch up. They have 30 different freshly prepared sandwiches nicely displayed in a refrigerated shelf, quickly warmed when ordered priced at 75B to 120B per serving with 5 new varieties introduced monthly. It’s also hard to resist their assortment of cheesecakes topped with fresh fruits in season, and having friends around is always an excuse to take a break from a diet. On weekends, it’s a nice place to have my long breakfast and chill out. The crowd is more laid back. There are families having pastries and smoothies, girlfriends chatting over cappuccinos and bagels, or a guy working on his laptop over a latte and croissant. It has a neighborly atmosphere like a scene from a Nicholas Spark novel. The place is tastefully decorated and best of all the soft contemporary music is just right to create a mood but doesn’t interfere with the conversation. Pastry chef Ronald comes by to check on the guests and chat a while. As if the choices are not enough, ask Chef Ronald, he can graciously fulfill your request if you have a food craving for something different.

Further down the road to the Paragon Complex is my other docking station, The Oriental Shop at the ground floor (Tel: 02 6109845). It is the home of pate specialist, meat chef Benito. “Pate is like a staple food for us, in Belgium or France it tells us our mood for the day or the occasion, like for a working day, we have French onion pate on croissant for breakfast, for lunch wild boar pate on white bread with preserved apples, and on Sundays we enjoy a nice long lunch with family or friends with goose liver pate and wine”, says Benito. Pate is a mixture of meat with liver, and the proportions have to be just right to have that smooth texture. I swear it melts in your mouth! It is spread on white bread and perfect with a glass of sweet white wine or cinnamon & cloves tea, “…not too hot”, Benito says, to enhance the pate flavor. There are 12-14 different flavors to savor. My favorite is the Tapas, a plate of 12 different pates on small slices of white bread. His wife, Nadja, helps prepare the sandwiches and is always ready to recommend a pate that will suit your taste or mood for the day. Mind you, at 180B/serving, it is really filling, both for the soul and the stomach! And what better way to do it than share the relaxing lunch or afternoon with friends and maybe after, a stroll around the mall.

The little pleasures in life are what make us survive in big cities like Bangkok. We value the quiet times we spend with friends and look forward to the next ones. We do explore and diversify from time to time but then we find the need to return to our good old familiar places. In my opinion, every person has to have his own refuge like Bruce Wayne has his bat cave. I know I have mine, my own private oasis.

June Sauer

wherestheparty_jsauer@yahoo.com

Branded Cuisine

What makes a party a night to remember? The company of good friends, of course, and the classic combination of good food and wine to complete the evening. The wine says a lot about the occasion. Special events are celebrated with a bottle of champagne followed by a nicely prepared menu with complementing wines. I know the basic rules, white wine with fish and white meats, and red wine with red meats, white wine served before the red wines and lightest wines before the heavier wines.

All over Bangkok are places to enjoy a variety of exquisite cuisines and wines. Catering to my need to outdo my last party, I went out to search for a place that can translate an evening into a unique experience. I have asked around and everyone had their own favorite Italian restaurant, that is because Italian cuisine is simple and has its appeal with its distinctive art of cooking the freshest ingredients of the season. But what I believe separates each of the Italian restaurants from one another are the chefs, and being true to their craft they will have their own way to turn a dish into their own signature dish. Somehow if a place changes its chef, there is a significant change in the menu, like the same chiffon dress has a different flair should it be designed by Prada or Chanel. So I decided to have Chef Marco Cammarata’s brand of cuisine.

I’ve known Marco since I joined his cooking class two years ago and have experienced his brand of cooking. More of a food designer than a chef, he creates dishes that are simple yet has a flair. So meticulous, he gives attention to details, serves wine in chilled glasses to keep its right temperature (white wine 8-12°C, red wine 18-20°C), and makes personalized menu for two or more persons, on a day or two notice. He is a firm believer of the harmony of food and wine. “Cooking is like chemistry where ingredients are mixed while focusing in a way that the taste of the food will interact with the flavor of the wine to create the balance on the palate”, says Marco.

His restaurant, Bel Guardo houses 200 labels of wines (G/F Paragon Complex; Tel: 02 6109380/1). It is decorated with casual elegance, full glass windows, cozy chairs and tables with crisp white table cloths. Over espressos, we discussed the menu for 12 guests. He first asked me to choose the wines for the party and brought it out to sample. He sniffed it and sipped it and composed the dishes from it. Like Armani designing a suit, he went through the ingredients piece by piece. He described a simple risotto dish which has its basic white wine, onion and parmesan cheese enhanced it with zucchini and morel then topped it with prawns wrapped in pancetta. He explained that the dish itself is simple but with full respect for the ingredients, not one overpowers the taste of the other. He then paired this with a chardonnay where the contrasting taste of both the dish and the wine complement each other. He ends saying, “… contrasts in wine and food give a positive effect, a white Savignon Blanc balancing the saltiness of marinated salmon and the similar taste of a Chianti wine and roast veal with red wine-blueberry reduction creates the sensation in the mouth.” He also entertained extraordinary requests for the other guests who might have a special diet, “…everything’s possible”. Just right there and then I was convinced how well the evening is going to turn out.


I had a delightful afternoon planning the sumptuous menu. I became reacquainted with the flavors and pleasures of wine, what a mere glass of wine can do to enjoy a meal. In contrast to what people think is confusing, is quite simple. Choose the wine you like, doesn’t have to be the most expensive, then harmonize it with a simple dish and taste the difference. It’s is not nuclear physics, just common sense. The spectrum is wide enough to play around. Find your own preference, it can only be as enjoyable as you want it to be. Remember, life is too short to drink bad wine.

Menu
(1,200 Baht/person)

Salmone Marinato alle Erbe e Spezie con Vinaigrette all’Arancio
Marinated Herbs and Spices Salmon with Orange Vinaigrette
2003 Calenne IGT, Puri Charlotte (Trebbiano Sauv. Blanc)
2200./ bottle

Risotto di Spugnole e Zucchini con Gamberi Croccanti alla Pancetta
Risotto of Morel and Zucchini with Crispy Prawns wrapped in Pancetta
2004Santagostino IGT, Firriato (Catarrrato-Chardonnay)
2200./ bottle

Medaglioni di Vitello alle Erbe Fini con Flan di Porri e Salsa ai Mirtilli e Sangiovese
Roasted Veal Medallions with Fines Herbs,
Leek Flan, Blueberry-red wine Reduction
2003 Brolio Chianti Classico D.O.C, Barone Ricasoli (Chianti Blend)
2200./ bottle

Crostata di Mela Smith alla Vaniglia con Sorbetto all’Uva ed Acqua di Rosa
Green Apple Tart with a Grape and Rosewater Sherbet
2004 Bracchetto d’Aqui Rosa Regale DOCG, Banfi (Bracchetto)
1700. bottle

June Sauer
wherestheparty_jsauer@yahoo.com

Smoothie Craze

What’s the best diet? Nutritionists and dietitians rate fruits as high in nutritional value and has a cleansing effect on the blood and digestive tract. They are a natural staple food, plentiful and are excellent sources of minerals, vitamins and enzymes. Researchers testify that eating five different kinds of fruits each day may help prevent cancer and helps in detoxifying the body. Berries, such as raspberries, blackberries, cranberries, and strawberries are antioxidants that contain a natural substance; and they are full of vitamin C and are low in calories. Kiwi is another vitamin loaded fruit and is low on fat and a good source of vitamin E. Bananas are rich in potassium; the list goes on and on. These luscious fruits made into frothy drinks are a fun and easy way to diet; and starting on a fruit diet can be more of a treat than a diet.

The Infusion Herbal Bar (Market Place Thong lor; BTS Chidlom Station; Paragon Food hall G/f; 081-3552094) serves smoothies using the basic principles of TCM (Traditional Chinese Medicine) promoting enhancement of a healthier mind, body, balance and yes… beauty. A combination of fruits and herbs like: gingko biloba; ginseng; lycium fruit; mulberry; and reishi mushroom, create nourishing drinks that promote wellness. Fresh juices and smoothies are absorbed more by the body than if fruits were to eaten whole. Many of the nutrients are trapped in the fiber and by blending fruits and vegetables; the fibers are broken down and vital nutrients are released. The raw fruits also retain their enticing colors, which make them so attractive. Pretty in Pink is blend of strawberry and lycium (Gou-zi, an anti-aging fruit also known to improve vision) is their best seller. The Brain-berry is a combination of blueberry and gingko biloba “enhances brain performance”. Berry-strong a mixture of raspberries and strawberries, and reishi mushrooms is a load of vitamin C, good for the immune system. Stress Away, a kiwi-mango-peach-pineapple blend with ginseng, is calming. The Beautiful life is my favorite; a mixture of blueberry, strawberry, watermelon and lycium fruit, claims to “improve skin’s health”. These smoothies (60-75B/serving) are just perfect after a workout or an in-between meal. So instead of grabbing that piece of rich and fatty bun, think twice, and opt for a fruity freeze.
For the health fanatics, combining Spirulina (tiny aquatic plant used as a dietary supplement) to the fruity blend is another option. Its health benefit is mounting in popularity and a growing research attest to its healing effects. They are easy to digest so nutrients are absorbed quickly and are widely becoming a daily habit; although I must say it is an acquired taste. It has a deep green color and has grassy taste so it is best to mix it with fresh fruits or veggies. Lounging by the pool sipping a spirulina smoothie after a workout at the gym is a quick picker-upper. The JW Health Club Juice bar offers a host of power boosting smoothies (150-200B). Natalie Paque, Health Club Manager, is a big fan of spirulina says it helps her keep fit and loves it mixed with apples and veggies.
Prepared at home, these tried and tested recipes are worth a try:
Day starter Smoothie: One tablespoon spirulina powder (ASB Tel: 02 9389255-6; www.spirulina.co.th)
2 cups of tropical blend juice (or orange, apple or pineapple juice).
Fresh fruit (banana, orange, peach, pear, apple, pineapple) or berries.
Options: almonds or sunflower seeds or flavors such as vanilla or lime to suit your taste. For a thicker smoothie, use more fresh fruit, less juice.
Mix well in a blender. Makes 2 servings.

Spiru-veggie smoothie:
One tablespoon spirulina powder
2 cups of vegetable juice (carrot or tomato juice).
For options add whole vegetables (cucumber or celery) or herbs (parsley, dill or mint) to suit your taste.
Mix well in a blender. Makes 2 servings.


The food we eat daily help us protect our bodies from the increasing demands of the urban lifestyle. Convenience is our greatest luxury, every corner there are crunchy french fries and greasy banana fritters, and glossy billboard ads that entice us to have junk food everyday. Sadly, we even crave it and sometimes even dream about it! Eat right. After all…you are what you eat.

June Sauer

wherestheparty_jsauer@yahoo.com

Beirut in Bangkok

Baba ghanouj… tabouleh...arais… fatouche… exotic names of everyday ethnic dishes from a city referred as the “Paris of the East”, Beirut in its glory days. Lebanon stirs up images of snow-capped mountains and vibrant sunny beaches and a mixture of cultures being at the gateway to the east. Situated at the eastern most side of the Mediterranean, it sits as a melting pot of European, Asian and Northern African influences. Similarities between most of the Middle Eastern countries to Greece and Italy, down to Egypt and Morocco cannot be denied. Lebanese food takes all the delicateness and sophistication of the West and the rich and simple flavors of the East.

Lebanese cuisine has been tagged since the biblical times as a staple food from nature’s garden. The fertile land provided fresh produce to each household and the changing seasons have dictated what food is served on the table. Its cookery has evolved through generations but remained to be the quintessence of the “Mediterranean Diet”. It has the abundance of vegetables, herbs & spices, poultry and hefty amounts of olive oil. Red meat is used sparingly, and usually lamb is the choice. Most often foods are grilled, baked or sautéed in olive oil. Mezze, a selection of appetizers of olives, cheeses, pickles and vegetables in season, starts the healthy and balanced meal.

Beirut Restaurant (Ploenchit Center B/Fl Sukhumvit Soi 2, Tel: 02 6567377) has been serving an assortment of dishes as true as it can to its origin. The setting is simple, typical of Mediterranean seaside place with beige brick tone. Owner and chef, Hussein Eydie, says “…our food should not only be delicious but healthy”. Bulgur (crushed wheat) is one of the base ingredients he uses aside from spices like sumack, dry thyme and shawarma spices from Lebanon, and of course garlic and onion. Nine years in the business, only his restaurant and neighbor Villa Market remains constant in the complex.

“Bread is a main component of a meal, that’s why we make our own pita bread fresh daily”. Served warm it can also double as a utensil to scoop up mezze such as; hummus, a blend of chickpeas, tahina (sesame pureè), olive oil and garlic topped with pine nuts (90B); rolled vine leaves from Lebanon stuffed with rice, vegetable and olive oil, simmered slowly for 3 hours in its own juices, eaten warm or cold (180B); falafel, deep fried vegetable patties of chickpeas, fava beans, onion, garlic, parsley, coriander with tahina sauce (140B); tabouleh, parsley salad with burgul, diced tomato, mint and olive oil (90B); and motabel, baked eggplant pureé with sesame paste and lemon juice (90B).

Kebbeh, being the national dish of Lebanon can be served in many forms, grilled, fried, stuffed and like a steak tartar. It is an emulsified paste of the freshest lamb and burgul wheat similar to a paté. In the past, it is made by pounding and kneading the meat, but now it can be done easier with a food processor. Try their grilled kebbeh with mushroom, onion and sweet green pepper (160B), a very flavorful dish. Shawarma of grilled chicken or beef is a popular choice. The ample-sized kitchen has rotisseries, and pieces of meat are carved out and served either rolled in pita bread (60-70B) or separately on a plate of mixed grills with fried potatoes and bread (220B). Special dishes that constantly change are in the menu and a varied choice of vegetarian dishes.

Traditionally in the Gulf and Mediterranean area, the late morning starts with mezze & chai (tea with mint leaves or milk) or coffee; while lunch time is around 2-4 pm, so Hussein opens his place from 10 am-10pm. Guests drop all throughout the day, maybe for a serving of arais, 2 pita breads stuffed and grilled with cheese or meat (140B). It is their pizza version that is great for a snack or a light meal. Each meal always has a complimentary plate of pickles, fresh cucumber, spring onions, chili and mint; with 3 different dips of tahina, garlic mousse (my favorite!) and chili.

A meal always ends with a nice cup of strong Lebanese coffee flavored with cardamom (50B). To complement the thick black coffee is a qatayef, puff pastry stuffed with crushed pistachio nuts and laced with honey (90B). The menu also has an array of fresh dessert, usually milk based like custard crèmes.

Arak, a clear aniseed-flavored liqueur similar to the French pastis, is the favored drink in Lebanon. Served in a demi-glass, a swig is poured and 2/3 water is added as it turns to an opaque color. The taste is a potent herbal spice and does take out the garlic breath. Hussein adds, “I recommend arak to accompany dinner since it is quite strong, then after they enjoy the meal with arak, I send them home!” With that said, I can see happy faces of diners walking away.

June Sauer
wherestheparty_jsauer@yahoo.com

Designer Ice cream

“I scream, you scream, we all scream for ice cream”, “… without ice cream, life and fame are meaningless”, “… you’re love’s better than ice cream”, popular quotes and hit songs all refer to ice cream as a measure of the finer things in life. I remember as a child, ice cream was my reward after a visit at the doctor’s office. I recall how a scoop of chocolate ice cream was so worth all the poking and the waiting. There is no real occasion needed enjoy a choco fudge on a cone; girlfriends cry over lost loves over oodles of double dutch; not one kid’s birthday party is without a gallon of rocky road; or just because rum raisin is so good!
When I lived in Europe, I enjoyed ice cream parlors everywhere. The Italians are known for their gelato. It is said that it was Marco Polo who first brought a recipe of this treat to Europe from his trip after having seen ice cream being made in China, using a mixture of buffalo milk, camphor and flour frozen while buried in snow. Sometime in the 16th century, this frozen delight evolved into a finer delicacy being flavored with fruits. "Cream Ice," as it was called, was a favored dessert by kings and its popularity spread to the whole of Europe. It soon reached America, as the settlers came and brought it along. It was a revered dessert that it was reserved for the elite. After it was made available to the general public, it was a special treat, eaten mostly on Sundays. Clergymen thought it was “sinfully” rich that they didn’t want it being associated to the Sabbath, thus changed the “y” to “e” which was the origin of the Ice Cream Sundae. It dates back so many centuries of savoring pleasure.
I went out in search for the authentic taste of fruity and exotic ice creams. I sampled quite a few over my eight years in Bangkok. I really like to enjoy grown up flavors in a warm ambience, and maybe a good cappuccino to match. The Visage (#29 Sukhumvit Soi 38, Tel: 02 7136048) has designer ice creams to tease your palate. Their chef, Eric Perez, brought flair to this simple icy indulgence. The vanilla beans they use come from Madagascar which makes the taste so authentic, not only dashed with the essence, the tiny black spots of the vanilla are evident. A perfect creation is Noisettine (B185), a flavored hazelnut dacquoise (meringue) accompanied by vanilla bean ice cream. For the fruity taste as real as they get, they have passion-banana, mango, coconut, raspberry and strawberry sorbets. A scoop is refreshing (B51) or for the more daring a Ruby Coup (B175), harmony of raspberry and strawberry sorbet and vanilla bean ice cream with mixed berry coulis and an orange tuile (crisp rolled thin cookie), is a tempting choice. They were even bold enough to try extraordinary flavors including: lemon grass; ginger and u, ah… chocolate chili! If that’s not an aphrodisiac, I don’t know what else to make of it.

Since living in Thailand and having loads of delicious native fruits available everywhere, I wonder why they don’t make it into premium ice cream. They are so juicy and flavorfully unique and can definitely give temperate fruits a run for their money. I especially love santol and I thought its sweet sour taste would make a great sorbet. Fortunately, the Iberry (Tel: 02-756-1300; www.iberryhomemade.com) had this idea conceived some 4 years ago. Their signature ice cream are mainly Thai tropical fruits such as ma-toon, tamarind, santol, gooseberry, sapodilla, lychee, wild orange, durian, mangosteen, mango, and young coconut ((B40 per scoop). Although not all of these mouth-watering flavors are available all year round, they offer the season’s best fruits. Being true to the Thai fruits’ purest taste, most are made into sorbets. Of course they also have yogurt or cream based, some even mixed with varieties of berries and some fusions of east and west tastes. Started as a small specialty ice cream place in Sukhumvit soi 24, they have since expanded to 15 branches: takeout places and cafes. I especially like the Thonglor Soi 15 branch, which is a hangout place, with a nice cozy feel. Move over Starbucks, ice cream parlors are becoming a better alternative for a “chill”.

Ice cream is always associated to fun times, either while on a walk in a park or a celebration, we need the taste of it to get that snug feeling back to pick ourselves up. Once in a while, we need to indulge the craving and just enjoy and feel like a carefree child. That’s what ice cream does to me. Like the famous French philosopher Voltaire once said, “Ice cream is exquisite, what a pity it is not illegal”.

June Sauer
wherestheparty_jsauer@yahoo.com