Archive for June, 2010

Indian Host Restaurant – Bangkok

Saturday, June 12th, 2010

By Emi Kagawa

Indian HostIndian Host Restaurant
Grand Mecure Park Avenue Hotel
30 Soi Sukhumvit 22, Klongtoey, Bangkok 10110
Tel. 02 260 1115-7
Fax. 02 260 1118
Website: www.indian-host.com
Credit Cards: Yes
Prices: Moderate

Indian Host serves good Indian cooking in a nice setting, centrally located on Soi 22 off Sukhumvit Road. The chef has included a few hard to find dishes into the menu and also included, are the popular Mumbai and Delhi roadside snacks known as Chaat that local Thai-Indians really enjoy eating. Make sure that you ask to see the “Chaat list”.

Indian Host 1-1

Indian Host 2

Indian Host 3

Jean Michel Bouvier & Benoit Gersdorff Belgian Pavilion, 19:30 Jun 26, 2010 – Shanghai

Friday, June 11th, 2010

Deciples Escoffier Greater China

The Belgian Pavilion at the Shanghai Expo

augusteDear Epicurian Friends,

This month the Belgian Pavilion at the Shanghai Exposition will welcome us on 26th of June.  The Chefs Benoit Gersdorff and Jean Michel Bouvier will join us there at 19h30.

Who are the Chefs?

Benoit Gersdorff

Benoit was born in namer (Belgium). He started his career in Belgium. After several months of sailing in the Caribbean sea, he came back to Europe and worked in Paris with Gaston Lenôtre and Alain Sederens. Learning a great deal from these two experiences, he opened the L’Essential in Namur, took over another restaurant and established the L’Essentiel Group, which has been commissioned to manage the catering in the Belgian/European Pavilion at World Expo in Shanghai.

Jean Michel Bouvier was born in Savoie where his grandmother introduced him to the traditional Savoie’s dishes. He also worked in Paris with Michel Guerard and Alain Sederens.

For more than 17 years, this Maitre-Cuisinier de France has returned to Chambery and captured the interest of the Savoie region, by managing several renowned restaurants in the valley and the mountains.

Where: The Belgian Pavilion at the Shanghai Expo
Time: 19:30 Jun 26, 2010
(for Expo evening entry tickets, price 90 RMB). You may buy at any Expo gate from 17h00)
Price: (wine included): RMB400 (Escoffier Member) RMB500 (non-Escoffier member)*
Reservations: Call Angela Bian at 8621 64478739* 101
email: muller.t@disciples-escoffier-china.org

Disciples Escoffier Greater China, 
Room 1002, No5, Lane 158, Da.Mu.Qiao Road, Shanghai200032, China, 
埃科菲(中国)西餐厨师联谊会, 
中国上海 大木桥路158弄5号
1002室,200032
+ 86.1360.168.20.72

Sommelier 2010, Bangkok Wine Fair, 2 July 2010

Tuesday, June 8th, 2010

Sommelier 2010 Press Release

The Emporia, Chinese Restaurant – Bangkok

Sunday, June 6th, 2010

By Emi Kagawa

Emporia 8Images©2010 restaurantdiningcritiques.com and Emi Kagawa

The Emporia, Emporium Suites, EL Floor, 622 Sukhumvit Soi 24, Bangkok 10110
Tel 02-664-9999 ext 1608
email: fb@emporiumsuites.com
Opening Hours: 11:30-14:30; 17:30-22:00
Credit cards: Yes
Prices: Moderate

All dishes at Emporia are well presented and on the whole very good, especially the deep-fried shrimp wonton. This modern and casual Chinese restaurant is located on the EL floor in the Emporium Suites. It is a comfortable place to visit at any time for lunch or dinner.

Emporia 2

Emporia 6Deep-fried shrimp wonton & pan fried bean curd

Emporia 7Various dumpling choices on the lunch set THB 499 ++Emporia 5Steamed shrimp ball with Chinese vegetables

Ludo Bites, at Breadbar by Ludovic Lefebvre – Los Angeles

Thursday, June 3rd, 2010

Ludo Bites, Los AngelesLudo Bites by Ludovic Lefebvre, a former chef at Bastide, is at a temporary location at a place called Breadbar. It is a new phenomenon dubbed pop-up restaurant, and as with others of its ilk, it really doesn’t exist; you can’t find it in directory assistance, it has no address, and it might be somewhere else tomorrow, so you can’t really make a reservation for the following night. This type of operation cuts down costs providing lower costs for all, although many chefs and customers cannot deal with such an impermanent situation but for those who can, it opens an underground selection a layer beneath the mainstream restaurants, usually featuring a talented chef that may provide an extraordinary experience, on both sides of the stove.

Ludo