Archive for September, 2011

Wine Me Up at Seen Space Mall – Bangkok

Friday, September 23rd, 2011

Wine Me Up at Seenspace Mall

Wine Me Up
3/F, Seenspace, 251/1 Thong Lor,
Soi 13, Bangkok
Seenspace Mall has dangerously low and rickety glass paneled railings on the outside stairways. Please take the lift. Someone will eventually be badly hurt or killed if they lean against, or are accidentally pushed into these thin glass-paneled, precarious railings. Once inside Wine Me Up on the third floor, you are greeted by the loud reverberations from a terrible band backing up an off-key vocalist, if this is not bad enough, the scene is completed by a selection of three wines by the glass which, when sampled were all undrinkable, and when I asked the barman if I might have a Scotch whisky instead, he said there was NO Scotch whisky in the bar. Hard to believe! When I asked for the manager to complain, the staff said that she had left. Give this place a pass.

 

Cool Breeze Cafe & Bar – Hua Hin

Friday, September 23rd, 2011

Tapas Cafe in Hua Hin has closed their doors however, their former manager (from both Tapas Cafe and more recently Spanish on 4), Vaughan Parkes, has moved to Hua Hin and taken over the premises. He has opened a Mediterranean style Bar & Cafe called Cool Breeze in Hua Hin.

 

Coyote Bar & Grill, Sukhumvit, For The Love of Ribs, October – Bangkok

Thursday, September 22nd, 2011

PTT Thailand Open 2011, Impact Arena Stadium – Bangkok

Wednesday, September 21st, 2011

Fat Gut’z, Thonglor – Bangkok

Wednesday, September 21st, 2011

Fat Gut’z Saloon
1/F, Grass Thonglor, 264 Thong Lor 12,
Tel. 02-714-9832
Bangkok, 10110

Fat Gut’z on trendy Soi Thonglor in Bangkok, has overall, some very good talent performing on its small stage tucked under a stairwell at this usually standing-room only jazz club. On Tuesday nights, they feature a particularly good singer called (Khun) Fon, who as they say, can really, “Belt Them Out”. She is backed up by a couple of first-rate electric-guitarists and one percussionist. Fat Gut’z occupies one of the front spaces in a development called Grass, which goes so far as to try to authenticate its name by gluing imitation, plastic grass to the walls and various other empty areas where it could possibly do so within the confines of the property. If you think this sounds tacky? You would be right. It is!

 

Le Petit Zinc Restaurant – Bangkok

Tuesday, September 20th, 2011

New French Restaurant

Le Petit Zinc
French Bistrot
110/1 Sukhumvit Rd., Soi 23
Bangkok, 10110 Thailand
Tel. 02 259 30 33
website: www.le-petit-zinc.com
email: contact@le-petit-zinc.com

Le Petit Zinc is not a new name around Paris, and now it is going to try to make a name in Bangkok. This new, reasonably priced, bistro off of Sukhumvi Soi 23 offered quite good food on a recent lunch, and the experience came off well, considering the owners are new in the business; or shall I say, I was more pleased than displeased. Most definitely, there will be more information to come as I will return.

Chopin Vodka

Monday, September 19th, 2011

Chopin is a Polish Vodka made from potatoes. This vodka is 4 times distilled and grown in the region of Podlasie. In 2001, Pernod Ricard purchased the maker of the vodka, Polmos Poznan, who also makes another fine vodka called Wyborowa. It is produced by Podlaska Wytwórnia Wódek. You will find it very smooth, with lots of flavor!

Oktoberfest 2011, Munchen – Germany

Sunday, September 18th, 2011

munich-girls-oktoberfest-2010

Oktoberfest is a world renowned event which takes place every year between the end of September and the beginning of October in Munchen (Munich), Germany. Almost everyone, lets their hair down and eats sausages and drinks a great deal of beer and has as much fun as they can, until they get too drunk to stand. Most of the male drinkers visit the huge bathrooms that have vomit stations, which look like large stand up urinals with two stout handles, one on each side, made especially to vomit beer; and then in they go back into the beer hall and start over again.  Crude but effective.

ingresso_oktoberfest

Popular Beer Brands:

Augustiner: Augustiner-Festhalle, Fischer-Vroni
Paulaner: Armbrustschützenzelt, Winzerer Fähndl, Käfer’s Wies’n Schänke
Spaten-Franziskaner: Hippodrom, Schottenhammel, Ochsenbraterei / Spatenbräu-Festhalle
Löwenbräu: Schützen-Festzelt, Löwenbräu-Festhalle
Hacker-Pschorr: Hacker-Festzelt, Bräurosl
Hofbräu: Hofbräu Festzelt

wildstuben_hoch

The Wildstuben

The Wildstuben offers typically Bavarian food, including venison dishes and other “Schmankerln”. It  is very famous for its first-class Oktoberfest food with typical Bavarian spices and vegetables. It is worth having a try and usually people love the spicy taste. The “Wildstuben” offers a bit mor than the usual “Kraut” and “Hendl”: Bavarian specialties, including salad and snacks, but also roast wild boar and other venison dishes are offered.

The tent offers 200 seats and the quaint interior is divided into small seating niches. On the second floor you can experience a stunning view over the Oktoberfest.

“Gemutlichkeit” is tantamount and the music in this small tent supports that. Live music every day and reasonable prices make this tent a fitting choice.

Sieber Wurstbraterei

Traditional and tasty.

The history of the Sieber’s Sausages goes back to 1876 and since 1929, they have a tent at the Oktoberfest.

Tradition and quality are two things Sieber’s is proud of and which are honoured since Andreas Sieber first opened a stand at the Oktoberfest. As the name says, Sieber’s is the place to go for sausage-lovers as it offers a great variety of those.

Weisswurst

Sieber’s also offers one of the most traditional Bavarian meals: A Weisswurst-breakfast. As it is an unwritten law in Bavaria that the Weisswurst (veal sausage) must not be eaten after noon, the Weisswurst-breakfast is only available from 10 a.m. until noon. Between noon and 4 p.m. roast pork and other daily changing dish are sold for a reduced price.

All Tents

Large Tents

  • Hippodrom – One of the larger tents, it’s the first tent that many visitors see at the fest. As well as serving normal Wiesn beer, it has a Sekt (sparkling wine) bar and Maß of Weißbier. Considered one of the trendiest tents, and attracts the occasional celebrity. Traditionally in the evening the Oktoberfest band the Münchner Zwietracht plays all the Oktoberfest classics.
  • Armbrustschützenzelt – Translates as the “Crossbow Shooters Tent”, a competition that has been a part of the Oktoberfest since 1895.
  • Hofbräu-Festzelt – The counterpart to the famous Hofbräuhaus, this tent is especially popular with Americans, Australians and New Zealanders.
  • Hacker-Festzelt – One of the largest tents on the Wiesn, they have a rock band that plays from 5:30 each evening (as opposed to the traditional brass band). This tent is also known as “Himmel der Bayern” (Heaven of the Bavarians).
  • Schottenhamel – Reckoned to be the most important tent at the Oktoberfest, mainly because it is where it starts. On the first Saturday of the event, no beer is allowed to be served until the mayor of Munich (currently Christian Ude) taps the first keg, at 12 pm. Only then can the other tents begin to serve beer. Very popular amongst younger people. A substantial part of the tent is guaranteed to traditional Studentenverbindungen (a particular form of student fraternities) and outfitted with their distinctive colors and coats of arms.
  • Winzerer Fähndl – This tent is noted for its huge tower, with a Maß of Paulaner beer sitting atop it.
  • Schützen-Festhalle – This is a mid-sized tent. Situated under the Bavaria statue, the current tent was newly built in 2004.
  • Käfers Wiesen Schänke – The smallest of the large tents at the Oktoberfest, it is frequented by celebrities, and is known for its especially good food. In contrast to the other tents (which must close by 11 pm), it is open until 12:30 am, but it can be very difficult to get in.
  • Weinzelt – This tent offers a selection of more than 15 wines, as well as Weißbier.
  • Löwenbräu-Festhalle – Above the entrance is a 4.50 meter (15 foot) lion who occasionally drinks from his beer. This is overshadowed by another tower where another drinking lion sits.
  • Bräurosl (Hacker-Pschorr) – Named after the daughter of the original brewery owner (Pschorr), this tent has the usual brass band and a yodeler.
  • Augustiner-Festhalle – Considered by many locals to be the best tent, due to the fact it sells the favourite local brew, Augustiner, from individually tapped wooden kegs rather than stainless steel vats used by the other tents.
  • Ochsenbraterei – True to its name, this tent offers a great variety of ox dishes.
  • Fischer Vroni – Another of the smaller tents. Fisch is the German word for fish and this tent carries a huge selection in its menu.

Small Tents[14]

  • Able’s Kalbs-Kuchl – Resembling a large Bavarian hut, the “calf kitchen” is traditional and inviting yet still has a lively party atmosphere Oktoberfest fans crave.
  • Ammer Hühner & Entenbraterei – In 1885, poultry dealer Joseph Ammer was allowed to construct his small booth at the Oktoberfest, creating the world’s first chicken roastery.
  • Bodo’s Cafezelt – Don’t come to Bodo’s looking for beer. Instead you’ll find, exotic cocktails, Prosecco, champagne, coffee, donuts, ice cream, pastry, and strudel variations of all kinds.
  • Burtscher’s Bratwursthütt´n – The smallest tent of the Oktoberfest, its unique atmosphere makes for a relaxing change from the larger tents.
  • Café Kaiserschmarrn – Beautifully created by Rischart, the Café holds a daily commemoration of the occasion of the first Oktoberfest – the wedding of Ludwig I and Therese of Saxony.
  • Café Mohrenkopf – Since 1950 Café Mohrenkopf has been baking cakes and pies fresh daily in the Oktoberfest tent.
  • Feisingers Ka’s und Weinstubn – Cheese and everything that complements the cheese is the specialty of the house in this unique tent.
  • Glöckle Wirt – A visual treat, decorated with oil paintings, antique instruments and cooking utensils, the Glöckle Wirt offers its visitors an authentic Oktoberfest experience in a warm, welcoming atmosphere.
  • Heimer Hendl- und Entenbraterei – Very popular among the locals, Heimer’s is a family-friendly tent where authentic Oktoberfest tradition is timeless.
  • Heinz Wurst- Und Hühnerbraterei – Since 1906, the Heinz Sausage and Chicken Grill has been a fixture on the Wiesn, specializing in authentic Oktoberfest tradition.
  • Hochreiters Haxnbraterei – Quality is paramount in Hochreiter’s tent, where their BBQ experts prepare mouth-watering pork knuckles in the only haxenbraterei on the Wiesn.
  • Münchner Knödelei – The dumpling is an icon of Bavarian cuisine, and “preserving and spreading the dumpling culture” is the motto of this smaller tent.
  • Poschners Hühner- Und Entenbraterei – Poschner’s famous roasted chicken and duck has been a tradition on the Wiesn for four generations.
  • Schiebl’s Kaffeehaferl – With seating for about 100, Schiebl’s comfy coffeehouse tent is a friendly meeting place for the whole family.
  • Wiesn Guglhupf Café-Dreh-Bar – A Guglhupf is a German cake, like an English bundt cake, and this slowly moving carousel bar is easy to spot because it’s shaped like one.
  • Wildmoser Hühnerbraterei – Owned by family Wildmoser since 1981, this small tent has been adopted and popularized by the Munich locals.
  • Wildstuben – The newest tent at Oktoberfest, you’ll appreciate the intricate details of the woodwork and the homey hunting lodge ambiance.
  • Wirtshaus im Schichtl – The mayor Christian Ude once wrote: “An Oktoberfest without Schichtl is inconceivable. The Schichtl is as essential as the beer, the radical and the chicken.”
  • Zum Stiftl – Zum Stiftl is famous for its traditional duck and roasted chicken dishes, cozy atmosphere, and daily entertainment.
  • Zur Bratwurst – Debuting in 2007, the Hochreiter family have brought back the former Bratwurstglöckl in the spirit of good old Munich Oktoberfest.

Wine Republic, Thonglor Soi 10 (Updated) – Bangkok

Sunday, September 18th, 2011

Sign Wine RepublicWine Republic’s outdoor terrace

Wine Republic is an interesting place to have a glass of wine or two however, the food is so-so and I would suggest it is better to go elsewhere to dine. They do not have a proper wine list, and customers must go to a display shelf and pick out their own wine, which frankly is a pain, although granted they do have sommeliers to help you make your choice. Bottle pricing is alright, but the only two choices for wine by the glass are a glass of red or white plonk.

UPDATE: I have revisited Wine Republic since the piece above was written and unfortunately, the following is the result:

Usually, I like to keep this blog as positive as I can, although I just can’t overlook blatant inefficiency. Yes, it is true that they now have 8 wines by the glass (6 in a preserving machine and 2 house wines) but how can they put a bottle of wine on the machine without noticing the color, or smelling it to find out if it is “off” or not. I wanted to order a Sauvignon Blanc that they had on offer by the glass, but it was out of stock. I then chose a Chardonnay which when delivered I noticed immediately, even in the low-lighting, that the color was darker than it should be, and one sniff was all it took to find it totally undrinkable. How can the staff in charge of this operation, not inspect the bottle before putting it onto the machine. A preserving machine can only preserve what is put onto it! But even worse, after it was pointed out to the female manager on duty that the bottle was bad she still allowed it to remain on the machine, most likely so that some other sucker who knew less about wines would then innocently drink it. I am certain that this is not the policy of the restaurant, but just the gross inefficiency and deviousness of this particular manager and/or her staff.

Wine Republic 1Wines by the bottle selections are numerous from the shelves above, although by the glass they only have one ordinary white, and one ordinary red. This very limited selection may have been alright thirty years ago, but in 2011!

Wine Republic 2

Wine Republic 3

Egon Ronay (1915-2010), The Egon Ronay Guide – London

Sunday, September 18th, 2011

Egon Ronay, who passed away at the age of 94 on June 12, 2010, had accomplished a great deal in his effort to change horrible post-war British cooking, admitting that, “British food got the reputation it deserved.” He started the Egon Ronay’s Guide, read by a new generation of diners who thought they deserved better from restaurants than overcooked meat and soggy vegetables. He played an important part in raising culinary standards in the UK, especially for helping to change British diner’s indifference to what they were eating in restaurants, into criticism or praise.

During the 1980’s my friend, David Langlands, who has also passed away in the year 2000, wrote for the Egon Ronay Guide.

For The Egon Ronay Guide Complete List of the 200 Best Restaurants, Follow This Link: The Top 200 Best Restaurants

Three stars:

Hibiscus, Ludlow, Shropshire
Tom Aikens, London
Waterside Inn, Bray, Berkshire

Two stars

Andrew Fairlie at Gleneagles, Auchterarder, Scotland
Aubergine, London
Bath Priory, Bath
Bohemia, Jersey
Box Tree, Ilkley, West Yorkshire
Capital, London
Chewton Glen, New Milton, Hampshire
Fischer’s at Baslow Hall, Baslow, Derbyshire
Gidleigh Park, Chagford, Devon
Gordon Ramsay, London
Le Champignon Sauvage, Cheltenham
Le Gavroche, London
Le Manoir aux Quat’ Saisons, Great Milton, Oxfordshire
Martin Wishart, Edinburgh
Midsummer House, Cambridge
Morgan M, London
New Angel, Dartmouth, Devon
Novelli at Auberge Du Lac, Welwyn Garden City, Hertfordshire
Oriel Gilford, Northern Ireland
Orrery, London
Petrus, London
Rasoi Vineet Bhatia, London
Richard Corrigan at Lindsay House, London
Samling, Windermere
The Square, London
Tyddyn Llan Corwen, Wales
Winteringham Fields, Winteringham, North Lincolnshire
W’Sens, London
Ynyshir Hall, Eglwysfach, Wales
Yorke Arms, Pateley Bridge, North Yorkshire.