Archive for June, 2010

Torajiro Japanese, Sukhumvit Soi 26

Tuesday, June 29th, 2010

Torajiro Entrance

Sukhumvit Soi 26 (2F), 2/1, Soi Atthakrawi 1, Soi 26, Sukhumvit Rd., Bangkok 10110
TEL: 02-259-6075-6
Opening Hours: Mon-Sat 17:00-01:00; Sun Nat’l Holiday 17:30-23:00
Credit Cards: Yes
Prices: Inexpensive-Moderate

Torajiro has two locations, the first in Japanese town off Thonglor and the other located on the 2nd floor behind S&P on Sukhumvit Soi 26.

I find the cooking generally better at the Soi 26 location and it also has a more comprehensive selection of spirits, Shochu and Sake.







Oriental Spa, Summer Rejuvenation 15 Jun – 30 Sept – Bangkok

Thursday, June 24th, 2010

Oriental Spa, Mandarin Oriental Hotel, Bangkok

Sparkles, Gourmet Cupcakes & More – Bangkok

Wednesday, June 23rd, 2010

Sparkles Cupcakery Bangkok

2/6 Sukhumvit 53, Thonglo BTS
Tel. 081-136-3367
Opening Hours: Mon-Sat 9am-7pm; Sun 11am-6pm

Sparkles is a small, gourmet bakery created by Sophie, a Thai-American from Southern California, who now resides in Bangkok. She started with just 6 different cupcakes that have now exploded to 47 different types.  Each cupcake has its own unique style, design and taste. Sparkles never comprises when it comes to health; they use the finest ingredients and never use preservatives, artificial flavors, corn syrup, margarine or palm oil. Trans fats are never used in their products!

The bakery is on street-level with a kitchen up a steep stairway on the 2nd floor, everything is organized very well to make up for the lack of space, although a compact kitchen is sometimes a blessing, as ingredients and equipment are within easy reach.

Sparkles CupcakesA sampling of six different unique types of cupcakes with no artificial flavors and NO TRANS FATS!

Sparkles 5Banana smoothie with caramel syrup

Sparkles welcomes passionate business partners to distribute their products. Please contact Sophie.

Sparkles on Sukhumvit Soi 53, BangkokSophie helping a customer

Moet & Chandon Bubbly Happy Hour, Four Seasons Hotel – Bangkok

Wednesday, June 23rd, 2010

Champagne at AquaHappy Hour

Nanohana Restaurant

Sunday, June 20th, 2010

By Emi Kagawa



323/1 Room B1-B3,
2nd Floor,J-Avenue,
Sukhumvit55 (Tonglor15),
Bangkok 10110,Thailand
Tel : 02-712-9462~3


228-231,2nd Floor. Thaniya Plaza Bldg.,
52 Silom Rood, Bangkok 10500,Thailand
Tel: 02-231-2327

Opening Hours: daily – Lunch 11:30am – 2pm; Dinner 5:30 – 10:00pm

Nanohana, has two locations one at J Avenue on Soi Thonglor and the other at Taniya Street. Both feature Osaka cuisine and the cooking is very good.  They also offer polite service and a feeling that the restaurant is operated properly. Both of the Bangkok restaurants have a clean design and pleasant surroundings and the prices are moderate.

Bento Box

Bento Box

Bento box

Chef Hervé’s Cheese Night at Le Beaulieu – Bangkok

Friday, June 18th, 2010

Cheese Night at Le Beaulieu

Napa on 26 Restaurant & Lounge – Bangkok

Friday, June 18th, 2010

DSC_9492_resizeImage credit: Napa on 26

Napa on 26
Nihonmachi Plaza, 2nd Floor
Sukhumvit Soi 26
Te;. 02 258 2622
Opening Hours: Daily 11am-midnight
Parking: on premises
Credit cards: most are accepted
Prices: Expensive

A former hotelier who was at one time GM of the now defunct Pacific City Club, William Schillinger, has opened a Californian-style restaurant amongst a profusion of Japanese and Korean restaurants in the newly opened Nihonmachi behind K-Village on Sukhumvit Soi 26.

One of the dishes offered on the menu: Hokkaido scallop on vanilla-flavored white wine risotto and shaved truffle is a perfect example of what is realistically a Japanese product; scented with vanilla from Madagascar, Tahiti or even Thailand; placed on a bed of classic Italian risotto and with a great deal of culinary license, is shoved under the “California Cuisine” umbrella. This is not to be taken as a criticism of this restaurant, it is simply a comment on California cuisine in general. Certainly, the ingredients used at Napa on 26 are of top quality and although the dishes, strictly speaking, do not entirely represent California, they more or less follow the dictates laid down by proponent chefs during the eighties who lay claim to creating “California Cuisine”: Alice Waters, Jeremiah Tower, Wolfgang Puck, and others.

Obviously, Napa on 26 has a large selection of California wines as well as a good representation of other wine-producing countries and to their credit offer five red, three white, and one sparkling wines-by-the-glass.

Napa on 26 Bar

Four Seasons Resort Chiang Mai, Four Seasons Tented Camp Golden Triangle

Wednesday, June 16th, 2010


Louisiana Oyster Beds Threatened by Blown-Out Oil Well – Gulf Coast

Sunday, June 13th, 2010

Louisiana Oyster

Oyster growers and harvesters are facing a double threat. Oil gushing from the blown-out well off Louisiana could contaminate the beds, killing the oysters or rendering them unsafe to eat. On the other hand, a method of fighting the encroaching oil by opening inland water diversion gates in hopes of pushing the oil back also could kill oysters. The fresh inland water dilutes saltier waters oysters need to thrive. Complicating the problem: It’s spawning season for young oysters that usually take 18 to 24 months to grow to market size.

John Rotonti, owner of Felix’s Oyster Bar and Restaurant, said he has yet to run out of oysters for his raw bar just off Bourbon Street in the French Quarter tourist district. He must absorb escalating prices and face uncertain supplies.
At some point, he said, he’ll have to close the raw bar that is the trademark of his business and probably lay off a half-dozen shuckers.

Izarzugaza, 100 Year-Old Butcher Shop, Embraces New Technology – Spain

Saturday, June 12th, 2010

IzarzugazaImage credit: Izarzugaza

Meat Vending Machine

The butcher shop, Izarzugaza, with three locations in Northern Spain, is making efforts to adopt modern technology while keeping their more than 100-year-old tradition alive: They have an online shop selling meat and prepared items, as well as customer-facing multilingual touchscreens in the shops. But what truly sets them apart is their meat vending machine outside the store in Mundaka.
“We had to provide a service when the shop closes,” Mikel Izarzugaza, the fourth generation owner, told El Mundo. So they acquired a refrigerated vending machine that uses miniature elevators and the products change seasonally: “In summer pasta salads, we prepare and pack, in winter tongue in sauce or meatballs, sausages and burgers as well.”