Archive for January, 2011

Wine Connection Mourgues du Gres, Costieres de Nimes, Tasting, Thonglor Branch – Bangkok

Monday, January 31st, 2011

TastingThe Mourgues du Gres 2008,  Costieres de Nimes is a very fragrant and easy to drink wine from the Rhône valley made from a blend of  Syrah, Grenache and Mourvedre grapes.  I found it a bit pricey at 850 baht, considering a similar in style Côte du Rhône in their store sells for 650 baht.

Chinese New Year at Chi Dynasty Restaurant – Los Angeles

Sunday, January 30th, 2011



Local Studio City restaurant transforms their parking lot into a Chinese New Year festival

Los Angeles, CA – (January 25, 2011) – Chi Dynasty in Studio City will celebrate the year of the Rabbit on February 3, 2011 when they transform their parking lot into a Chinese New Year festival.


Chi Dynasty will commemorate their heritage right on Ventura Blvd (12229 Ventura Blvd. Studio City, CA 91604) from 6:30PM – 8:30PM; complete with a traditional lion dance, red paper lanterns, and Chinese drummers. The event will be open to the public, providing guests with complimentary tray passed appetizers and beverages by Tsingtao Beer. As a parting gift, each guest will receive customary red envelopes with $8 in Chi Bucks to be used on their next visit.  The restaurant will remain open during the event, allowing guests to stop in for dinner before or after the festival.

For over twenty-seven years, Chi Dynasty has had a long-standing reputation for exemplary service, value, and delectable Chinese cuisine. Using only the freshest ingredients and never compromising quality or taste, Chi Dynasty brings together authentic Chinese influences with a contemporary approach to Asian fare. Based on traditional values, Chi Dynasty provides an unforgettable dining experience to its customers, and continues to serve notable Chinese cuisine to old and newcomers alike. For menu and locations, please visit

Tsingtao beer is one of the most popular beers in China and the No. 1 imported Chinese beer in the United States. Tsingtao is brewed and bottled at the Tsingtao Brewery in Qingdao, China, which was founded in 1903. Made with spring water from Laoshan, a mountain area famous throughout China for the purity of its water, Tsingtao is available in two varieties in the U.S.  Tsingtao Lager is a pilsner-style beer with a crisp, slightly malty flavor and Tsingtao Pure Draft is a smooth, light-tasting, draft-style lager with a well-balanced taste and clean finish. For more information on the beers including pairing ideas, recipes and Chinese New Year celebration tips, please visit Monarch Import Company (Crown Imports LLC) is the exclusive importer of Tsingtao Lager and Tsingtao Pure Draft in the United States.

Atlantic/France: Juvenile Oysters Succomb to Killer Virus, Once Again – France

Sunday, January 30th, 2011


Oyster Forecast for 2011

The mortality of juvenile oysters has impacted the entire European coast and production this year will fall by more than 40 percent compared to 2009 and 2010. This decline is expected to continue over the next  year or more depending on how fast they can control this current virus.

Ninety-five percent of farmed oysters hail from the same species, Crassostrea gigas, which occurs naturally in Japan and Southeast Asia. There are currently three scientific programs underway to study oyster juveniles, with the initial larvae sourced from Japan. In the 1970s and ‘80s we brought in larvae from Japan, and it seemed to work, but we don’t know if it will function this time. The key difference is that in the 1970s there were no more larvae. Now there are some still surviving. While the species is the same, larvae have different characteristics, with each acclimated to their environment.

The aim is to identify the larvae with characteristics best suited to our climate. The quality of water due to man’s activities is also a constant battle for the industry

The price rise may not be that significant because there is quite a bit of margin at the distributor/supermarket level. While producers were paid about EUR 2 or 2.10 a kilo for oysters four years ago, last year they received EUR 1.80. By contrast, the consumer can pay between EUR 8 and EUR 10 a kilo. Traditionally, there has always been this big a margin between producer and retailer.

France consumes 95 percent of the French production. The remaining 5 percent is mopped up by Belgium, Germany, Italy and Switzerland, plus about 7,000 metric tons exported to Asia. The United States and Asia are not allowed to enter the European market for sanitary reasons.

France does import about 3,300 metric tons of “plate” oysters from other European countries and about 2,200 of “creuse” oysters. Sold between EUR 6 and 30 a kilo, the rarer plate, or round and flat, oysters are three times more expensive than the more common creuse oyster.

Up until the 1980s, there were not creuse oysters in Britanny and Normandy, only the sweeter and firmer plate oysters. This has totally reversed now, and France barely produces 2,000 metric tons of plate oysters at this time.

Oyster production in France runs along the coast, from northern Normandy, through Britanny, the Loire, the Poitou Charentes to the southwestern Arcachon basin. We know that the potential for the at-home oyster market is enormous. Ten years ago, France produced 180,000 mertric tons of oysters, and we sold the lot. And today, foreign markets also hold growing potential.

In terms of creuse oysters, nothing has changed for years. A third is sold at the retail level, a third in restaurants or at the fishmonger, and a third via direct sales, such as markets. By contrast, a hefty 75 percent of mussels are sold at the retail level. The buying pattern differs for the two different shellfish. A spontaneous purchase, shoppers tend to buy oysters on the spur of the moment. But mussels are bought to make a dish, so the purchase is planned.

Paris Bangkok Restaurant – Bangkok

Saturday, January 29th, 2011

Bar Paris BangkokParis Bangkok
120 Soi Saladang 1/1
Tel : 02-233-1990 Fax : 02-233-1989
Silom Bangrak 10500
Bangkok. Thailand
Email :
Web : ( french ) ( english )
Mobile web :

LATEST UPDATE Mar. 22 2011

Terrine of LeeksThe Leek terrine accompanied by a marmalade of onions and a container of vinaigrette was delicious and beautifully presented

Navarin of LambThe Navarin was a larger portion than I could handle, and possibly a side plate would have been helpful to dish out some of the contents of the bowl. I dislike eating directly from a bowl in the first place, no matter how inviting it looks

UPDATE We were right, they were in between chefs on the last visit, Paris Bangkok now has a new chef called Eloi, who evidently had cooked in some capacity at Drouant, Le Doyen and Jules Verne in Paris.  I sampled his new lunch menu (the new à la carte menu starts next week) and everything came out quite smoothly, considering he is acclimatizing to the new surroundings, even though I found the starter of herring a bit too sweet for my taste.


Tarte Tartin

When I recently visited Paris Bangkok, someone in our party about the chef, and we were told that the chef was in France. When asked when he might return, they replied that they did not know. We got the impression that they were in between chefs. When I ordered rabbit terrine that I really enjoyed on my last visit, they said they were out of it. With these circumstances freshly in mind, I proceeded to order carefully and settled on fresh Marenne oysters from France, which were accompanied by some really good, dense rye bread, shallot vinegar, a half lemon . . . and a dish of mayonnaise?  The main dish, a steak with gratin potatoes arrived and was properly cooked (rare). The preparation of both dishes, although extremely simple, were properly executed. How could they go wrong with such a simple order you ask? It can happen, as simple things can sometimes be the most difficult to get right! Compliments to the staff!
A minor point: the dining room, at least for lunch, is quite dark in contrast to the bright daylight shining through the transparent cover above the outdoor terrace, and it is uncomfortable to adjust the eyes for such glaring differences. I would suggest that they raise the level of light in the darker dining room during daylight hours to balance the light; I am certain that this problem does not exist at night.
The service was prompt and very attentive throughout the lunch.

Paris BangkokThe dining room looking on to the covered terraceDSCN3495Rabbit terrine with figs, from a previous visitParis BangkokA photo of a croque-monsieur taken on a previous visit

Veal Strognoff without NoodlesBeef Stroganoff without noodles, as served at Paris Bangkok

Paris Bangkok Covered TerraceThe covered terrace



The attractive spout and basin in the men’s toilet

Torajiro, Soi Prompack (New Location) – Bangkok

Thursday, January 27th, 2011

By Emi Kagawa


Torjiro 2011 (New Location)

Sukhumvit Soi 49/6 (Prompack)
Opening Hours: 17:30-24:00

Torajiro’s new space covers the 2nd and 3rd floors of a large building. There is plenty of space, the walls are lined with bottles of alcohol. I have not spent enough time to observe, if like the Thonglor Soi 13 location, they are still getting the different types at different hours although I suspect not. A young woman in a very short, tight-fitting, red dress is pushing San Miguel Beer which,  is technically illegal in Thailand now due to the anti-alcohol campaign;  no one can prove it as there is no visible signage of the product on her clothing, but everyone knows anyway. The cooking is similar to what was served in the past at the old location and is not as good as at the Sukhumvit Soi 26 branch.





“Gastroporn” Does Not Translate into More Action in the Kitchen – U.K.

Wednesday, January 26th, 2011

small logo RDCCulinary Tidbits . . . Recipe books and cooking shows are more popular today than they ever were. Some have dubbed this  trend of consuming cooking book photos and watching TV cooking programs “gastroporn”. However, this does not necessarily translate into action in the kitchen for the British public, once known for their “horrid” food, and they just might be cooking less and less.

Bar Su, Sheraton Grande Sukhumvit, Rosemount Wines Tasting – Bangkok

Tuesday, January 25th, 2011


Jazz at the Lobby Lounge, Four Seasons Hotel – Bangkok

Sunday, January 23rd, 2011

Brown Sugar picBrown sugar txt

The Lobby Lounge at Four Seasons Hotel Bangkok is delighted to welcome Brown Sugar, who will be playing smooth bossanova jazz every Thursday, Friday and Saturday evening.
The band will play three sets during the course of the evening, beginning at 7.00pm and ending at 9.45pm, so enjoy a cocktail or two while Brown Sugar entertain you with you with timeless jazz favourites.
Brown Sugar was formed 15 years ago by jazz-loving drummer Melito Garcia, and also features Buntita Prachamorn on vocals, Siriwat Plainsanthia on bass and Podchara Kumchaiskul on guitar. Their music ranges from jazz to swing, bebop, ballads, bossanova and Latin. Song requests are welcome!

Torino Michelin Star Chef Alfredo Russo at Rossini’s January 25 – 31, 2011 – Bangkok

Saturday, January 22nd, 2011


Sheraton Grande Sukhumvit, A Luxury Collection Hotel

250 Sukhumvit Road · Bangkok 10110 · Thailand · Phone: 66 (0) 2649 8888 · Fax: 66 (0) 2649 8000 · Toll-Free: +800-325-45454

Acknowledged as the master of ‘New Italian Style’ cuisine, Michelin-starred Chef Alfredo Russo’s visits to Rossini’s have always been a highlight of Bangkok’s calendar.
Now the creative genius behind the revered “Il Dolce Stil Novo” restaurant in Turin returns for what is surely one of the city’s most significant and anticipated culinary events.
Chef Alfredo will be at Rossini’s from January 25 – 31, 2011. With his passion for Italian cuisine, distinctive style, and a desire for constant innovation, he will turn Rossini’s into one of Bangkok’s most extraordinary and essential dining experience. Chef Russo’s exquisite cuisine will be served for dinner only.
Chef Alfredo will introduce his signature dishes as well as exclusive creations of his exceptional cuisine.  Two different tasting menus will be available for dinner.  Chef Alfredo will make regular return visits to Rossini’s throughout the year to host also renowned wine dinners.
It’s going to be an exciting time for the award-winning Rossini’s, and for discerning diners.
For reservations, please call 02 6498364 or email
For online reservations, please click Rossini’s
The price is subject to 10% service charge and 7% tax.



French Wine Tasting, Wine Connection, Thonglor Branch, Tuesday 25 Jan 2011, 6pm-8pm – Bangkok

Friday, January 21st, 2011

Booking is Essential: 02-234-0388

French Wine Tasting