Vincent Thierry, Chef de Cuisine of Caprice, the Michelin three-star French restaurant at Four Seasons Hotel Hong Kong, will be guest chef at Madison for just five days from Monday, March 28th to Friday, April 1st, when his menus will be available for both lunch and dinner.
Thierry has been Chef de Cuisine of Caprice since the opening of Four Seasons Hotel Hong Kong in 2005, joining the hotel from celebrated restaurant Le Cinq at Four Seasons Hotel George V, Paris.
His innovative menus bring a new interpretation to French cuisine, retaining elements of the classics whilst giving them a modern treatment, an approach that earned Caprice three stars in the Michelin Guide Hong Kong Macau 2009, an achievement repeated in the 2010 edition.
At Madison the menus will include signature dishes such as obsiblue prawn tartare with osetra caviar, shellfish jelly and yuzu scent, and perennial favourite langoustine ravioli with veal sweetbreads and wild mushroom fricassée in bisque emulsion.
In addition to à la carte selections, lunchtime will feature a three-course set menu priced at THB 2,100, with a four-course set menu served in the evening, priced at THB 3,200.
A wine pairing menu and a selection of wines selected by the Caprice Sommelier will also be available.
Reservations are highly recommended and are available from March 1st. Please call 0 2126 8866, or e-mail dining.bangkok@fourseasons.com to make a booking.
Prices are subject to 10 percent service charge and 7% prevailing government tax.
Archive for March, 2011
Guest Chef, Four Seasons Hotel – Bangkok
Wednesday, March 9th, 2011Recycled Newpaper in Cardboard Cereal Boxes; Studies Show Health Issues – International
Wednesday, March 9th, 2011C
ulinary Tidbits, Currently Mildly Worrisome . . .
Cardboard packaging made from recycled newspapers can carry the mineral oils used in the papers’ ink, Swiss researchers have found. These oils, their study says, can seep into foods such as cereal, pasta and rice and even pass through the packaging’s protective inner plastic bags, bringing possible health risks. Certain cereal-makers are working with suppliers on devising new packaging “which allows us to meet our environmental commitments but will also contain significantly lower levels of mineral oil”. The Food Safety Laboratory in Zurich said toxicologists had linked the oils to inflammation of internal organs and cancer, though they stressed meals would contain only minute traces.
Le Beaulieu, Cheese Night Tuesday 8 March 2011 7:30pm – Bangkok
Tuesday, March 8th, 2011
Four Seasons Hotel – Bangkok
Monday, March 7th, 2011
The new Madison Saturday Lunch Buffet is inspired by the best seasonal produce and the art of leisurely weekend dining.
The new bistro-style lunch buffet created by Executive Chef Nicolas Schneller and his team includes chilled seafood on ice, healthy salads, succulent meats from the grill, hearty casseroles, decadent desserts, and much, much more.
The Madison Saturday Lunch Buffet is priced at THB 1,150 for adults, including a welcome glass of white sangria or berry tea, and THB 650 for children, including a welcome fruit juice.
Available every Saturday from 12 noon to 2:30pm at Madison.
Prices are subject to 10 percent service charge and 7% prevailing government tax.
For reservations and inquiries, please call Madison at 0 2126 8866 or e-mail dining.bangkok@fourseasons.com
Foie Gras Soon May Be an Endangered Product – Montreal
Sunday, March 6th, 2011
The production of foie gras is banned in numerous European countries such as Great Britain, Sweden and Italy, as well as Israel, Ouch, that must have hurt as they were a big producer, Turkey and Argentina. A number of states in the U.S. have partial bans and a full ban is scheduled for California, beginning in 2012. However, it is not illegal to import and sell foie gras in most of these places; just illegal to produce it.
Recently a famous Quebec chef, Martin Picard, who owns the acclaimed Au Pied de Cochon restaurant in Montreal, bowed out of Ottawa’s winter festival The Winterlude which, offers culinary experiences to food-lovers, as he refused to have one of his staple dishes, foie gras, a 5,000-year-old French delicacy, banned from the menu.
The Winterlude uproar stems from an ongoing debate over the ancient delicacy, and faced instantaneous pressure from animal activists, now increasingly threatened by calls for it to be banned because of its alleged cruelty to animals.
Wolfgang Puck, the owner of Spago Restaurant, Beverly Hills faced a similar situation when animal activists continued to hassle his customers and became increasingly more aggressive while they were attempting to enter his restaurant. It became such a problem that he finally had to make a deal with the activists, a trade-off was agreed upon; to take foie gras off the menu in exchange for sparing his beloved Weinerschnitzel, a family recipe, which was also targeted as a potential ban for the activists.
Some animal-rights activists have called the force-feeding process in the bird’s last two weeks of life—known as “gavaging”—a barbaric process and are demanding a ban. While some animal experts favor a ban others, including the American Veterinary Medical Association, say that under ideal conditions, force-feeding ducks does not cause injury or liver necrosis.
A number of celebrities have lent their names to the foie gras ban, such as actresses Kate Winslet and Pamela Anderson. They prefer a switch to vegetarian, imitation forms of the dish, which is outrageous. Ban it, but please do not bastardize the original by offering up a mock, molded pap of vegetables in its place.
Siam Winery & Gerolsteiner Mineral Water Announce Partnership – Bangkok
Saturday, March 5th, 2011
Bangkok, Siam Kempinski Hotel, 4 March 2011 – Siam Winery, Thailand’s leading wine producer and importer of premium brands and Germany’s foremost water manufacturer have formed a joint venture to promote Gerolsteiner Brunnen GmbH & Co. KG mineral water as an ideal supplement to their range of wines. In Thailand the water will be available both for the catering business and widely available at Villa supermarkets, Tops Supermarkets, The Mall and Foodland supermarkets.
Due to the combination of carbonic acid and dolomite rock a carbonated mineral water of the highest quality emerges, which is rich in minerals such as calcium and magnesium that are good for you, without an excess of sodium chloride or sulfate content which, are not. Since the human body cannot produce these minerals it is essential to ingest them, and what more pleasant way than drinking Gerolsteiner a delicious tasting, refreshing, sparkling mineral water that is bottled at the source. Wine & Water pair naturally and are found together at most dining tables around the globe, and this is the reason this partnership will be successful; bringing about an important association between one of the world’s best mineral waters and South East Asia’s biggest winery.
St. Patrick’s Day, Molly Malone’s, Convent Road – Bangkok
Thursday, March 3rd, 2011
Iguana Meat Most Likely Destined for Tamales, Seized at U.S. – Mexican Border
Wednesday, March 2nd, 2011
Culinary Tidbits . . . 26 kilos of the endangered Iguana lizard meat, mixed together with masa (corn meal dough), was confiscated by customs officials, it had an estimated value of $1500.
I ate grilled Iguana in Malaysia, many years ago before it was categorized as endangered, and I must say it was very good.
U.S. Customs photo
Yellow Door Kitchen – Hong Kong
Tuesday, March 1st, 2011By Carole Chung
Yellow Door Kitchen is at the Yellow Sign at Bottom Right Corner
6 / F, Cheung Hing Commercial Building, 37 Cochrane Street, Central.
Nearest MTR exist：D2 Central MTR Station
Nearest car park：The Centre
Tel. 2858 6555
Opening hours
Lunch: 12:00 – 2:30 Monday to Friday
(closed on public holidays)
Dinner: From 6:30 pm- 11:00 pm,
Monday to Saturday
Set Dinner includes:
8 starters, 6 main courses, Dim Sum & Dessert
for $298 each.
Plus 10% service charge
Yellow Door Kitchen was awarded the Bib Gourmand from the Michelin Guide 2011. The restaurant has a good representative tasting menu of Sichuan & Shanghainese cuisines of which a partial list is below. Good luck on finding Yellow Door as it is in a very difficult to find location; when you do stumble upon the place you will have a culinary reward, as this is one of Hong Kong’s best private-kitchen restaurants along with Da Ping Huo, serving fantastic food in pleasant surroundings.
Starters
Balsam pear w/ sesame oil, Balsam pear w / sesame oil,
Pickled cucumbers, Pickled cucumbers,
Ox tendon w/ chili sauce, Ox tendon w / chili sauce,
Bean curb with Sichuan sauce, Bean curb with Sichuan sauce,
Chinese cabbage w/ mustard sauce, Chinese cabbage w / mustard sauce,
Fried diced rib with cumin, Fried diced rib with cumin,
Small silver fish w/ minced pepper, Small silver fish w / minced pepper
Main Dishes
Stir-fried beef w/ ground preserved bean, Stir-fried beef w / ground preserved bean,
Shanghai chop-suey, Shanghai chop-suey,
Stir-fried seasonal vegetable, Stir-fried seasonal vegetable,
Deep-fried eel w/ sweet & sour sauce, Deep-fried eel w / sweet & sour sauce,
Seafood soup, Seafood soup,
Braised stuffed duck, Braised stuffed duck,
Dim Sum & Dessert Dim Sum & Dessert
Steamed bun w/ filling of minced meat & preserved vegetable Steamed bun w / filling of minced meat & preserved vegetable
Sichuan “Dan Dan” noodle Sichuan “Dan Dan” noodle
Meat dumpling w/ red sauce Meat dumpling w / red sauce
Sweet tea of finely ground almond Sweet tea of finely ground almond
