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