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