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Coffee Beans by Dao – Bangkok

Thursday, May 21st, 2009

Ekamai Branch: 47 Sukhumvit Soi 12
Tel. 02-713-2506, 02-713-2507, 02-713-2508
Ruam Rudee Branch: 20/12-15 Soi Ruam Rudee, Ploenchit
02 254 7117-9 ,02 254 7780-2
Silom Branch: Tel. 02-238-1141
Grand Centre Point Rajdamri Branch: Tel. 02-670-5080
Central World Branch: Level 2 Central World Bangkok
Tel. 02-613-1530-1

The outlandishly named “Coffee Beans by Dao” suggests an entirely different objective that bears little relation to the actual business at hand, and has nothing to do with “coffee beans”. It has flourished in spite of the “silly” name (conjuring up silly names for restaurants is a talent that most Thais inherently have) and has opened many outlets around the city. This very, popular Bangkok cake shop is currently, also known for its Thai specialty dishes, which it takes pride in serving daily to an eager horde of mostly affluent locals. Dessert prices start at 100 baht but they are well worth the expense.

Just to mention a few of the most popular dishes: glass noodles salad (Shanghai Noodles) 180 baht, crispy wanton Pad-Thai shrimp 180 baht, crispy morning glory salad 200 baht, green curry chicken 150 baht, rad-na noodle or flat bread 140-200 baht.

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Brunello Wine Dinner, Beccofino Restaurant, 30 May 2009 – Bangkok

Wednesday, May 20th, 2009


Brunello di Montalcino Wine Dinner

Saturday 30th of May, 2009

Menu

Starter

Sturgeon Carpaccio with mustard cress,
lemon and olive oil dressing

Chardonnay 2006, Donna Lisa Bianco

Second Course

Tortelli pasta stuffed with duck liver, fresh Italian sausages ragout
and summer black truffles

Chianti Docg Querceto 2007, Castello di Querceto

Main Course

Aus. Wagyu Beef Roulade stuffed with Porcini mushrooms, spinach
and Sangiovese red wine sauce
or
Pan fried fillet of Monk fish wrapped in bacon with vegetable tortino
and Sangiovese red wine sauce

Brunello di Montalcino Doc 2003, Renieri

Dessert

Pistachio di Bronte mousse with wild berry sauce
and hazelnut ice cream

Lavazza coffee or Ronnefeldt tea

Grappa Inga , Delle Bianche Terre di Gavi

Baht 2,400++ per person

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Tokyo Table, Thai-Japanese Fusion Cuisine – Bangkok

Tuesday, May 19th, 2009

8/1 Soi Ekamai 6, Sukhumvit 63 Road
Klongton-Nua, Wattana
Bangkok, 10110
Tel/Fax. 02-391-4103
Mobile. 086-525-3619
Credit Cards: Yes
Prices: Moderate

Tokyo Table is a special hidden place on Eccomai. Choose from the Thai/Japanese fusion cuisine, the selections are very interesting as well as being quite innovative and mainly good. Avoid the typical, classic Japanese dishes such as sushi or Hayashi rice, as there are a multitude of Japanese-operated places around the area in which you may experience these dishes. Stick with what they are concentrating on here: Thai-Japanese Fusion, you will be pleased.


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Masala Art Indian Restauarant – Bangkok

Friday, May 15th, 2009

Masala Art, Thonglor Eight

Eight Thonglor Complex
Sukhumvit Soi 55, Thonglor Soi 8
Wattana, Bangkok 10110
Tel. 02 713 8357 – 8
Website: www.masala-artbkk.com/
Credit Cards: Yes
Prices: Moderate

Opening in 2009 in the new Thonglor Eight building the restaurant has a fresh, contemporary design that is pleasing overall. Chef Sudesh Kumar who was previously at the world renowned Taj Group of Hotels in New Delhi cooks authentic, Northern Indian cuisine. They do have an adequate wine list but I personally, would order a lassi or the lighter blend of yoghurt, roasted cumin seed, green chili, coriander and mint called, chaaj.

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The Oyster Bar – Bangkok

Saturday, May 9th, 2009

The Oyster Bar
395 Narathiwas, Soi 24
Tel. 02 212-4809
Mobile. 089-895-2762
Opening Hours: Closed Monday; Tues-Sat 6pm-11:00pm; Sun 6pm-10:00pm
email: info@theoysterbarbangkok.com
www.theoysterbarbangkok.com
Credit Cards: Visa, MC
Prices: Moderate

The Oyster Bar is located directly across the street from the Oakwood City Residence on Soi 24. Bill Marinelli, fondly known as “Billy” is the owner, and you can find him on most evenings, behind the counter shucking oysters while sporting a red bandana on his head, quite a character in his own right. He spent some time in San Francisco during the eighties and Billy and I recalled a few people we both knew including a Frenchman who introduced the cultivation of French Belon oysters in California for the first time and his partner, in charge of the financial end of the business, and I believe a Swiss, who had an attractive, black mistress with a gregarious personality from Mississippi called Odella. He opened an oyster bar for her in the middle of the financial district in San Francisco and called it Odella’s and put her in charge, to sell Belon and other oysters, which their company were farm-raising at Pigeon Point.
In Bangkok at The Oyster Bar, the oyster selection changes frequently as shipments arrive twice a week, (unheard of in Bangkok as once-a-week is the norm) on Tuesday and Friday from Washington State. On the night I was there they had on display: Belon, Kumamoto, Skookum Inlet, Eld Inlet oysters all from Washington State, USA.
They also were showing Little Neck Clams and a delicacy rarely, if ever, found in Southeast Asia, Dungeness Crab!

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Sui Sian Restaurant, Landmark Hotel – Bangkok

Thursday, May 7th, 2009

Sui Sian Restaurant
The Landmark Bangkok Hotel,
138 Sukhumvit Rd,
Phrakhanong Nua, Klongtoey
Bangkok 10110
Tel. 662-2544040
Fax. 662-2534259
138  Sukhumvit Road Phrakhanong Nua Klongtoey
Bangkok, Thailand 10110
Dress code: Smart Casual
Credit Cards: All Major
Prices: Moderate-Expensive

The menu, true to form for most Chinese restaurants, is voluminous. The cooking in this restaurant is predominantly Cantonese and the lunch menu is priced reasonably and contains a variety of  dim sum, which are essentially various mixtures or ingredients enclosed in a dumpling, such as: deep-fried crab claws filled with shrimps 90 baht, deep-fried mashed taro filled with assorted meat 75 baht, steamed rice noodles rolled with BBQ pork 75 baht, deep-fried prawns with mayonnaise sauce 90 baht. They are also known for their deep-fried salmon spring rolls. As is common in this type of restaurant, they offer live fish and crustaceans that may be chosen live from a tank and can be prepared in a myriad of different ways.

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Sun Moulin and Pâtisserie Chez Récamier – Bangkok

Monday, April 27th, 2009

Sun Moulin and Pâtisserie Chez Récamier by Sun Moulin are both located in Isetan Department Store on the 5th floor in Central World, Bangkok (branches also operate in Singapore and Kuala Lampur. Sun Moulin has been producing what most probably are the best examples of the French baguette and fiscelle available in Bangkok. The fiscelle is a much narrower version of the cylindrical baguette-shape, which in France is commonly served along with coffee and eaten for breakfast. They have a complete range of European and Asian bakery favorites, and it must be mentioned that to suit the Thai taste, they are sweeter than you might find in other countries however, much less sweet than the typical Thai bakery. Thailand adds sugar in great quantity to every product possible in order to sell it, and diabetes is almost at epidemic proportions in this country.
Sun Moulin have recently opened Pâtisserie Chez Récamier across the main aisle from their original store where they are presenting a Chou Cream Puff filled with a mixture of crème pâtissière and whipping cream, 30 baht, which is really excellent, and a better choice than the chou cream varieties at 35 & 45 baht (pictured on top shelf, far left and other versions on middle shelf in the case below). Note: There was a well-known restaurant in Paris located on Rue Récamier called Le Récamier and now call La Cigale Récamier. In Tokyo one of the former chefs opened his own restaurant and called it Le Récamier.


They also bake a fairly good interpretation of cibatta au levain, with or without olives that resembles the authentic version although, in my opinion, it is lacking the amount and size of requisite holes created by aerating of the dough of the pain au levain (see comparison photos Sun Moulin on top below).

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Saboten – Shinjuku Tonkatsu – in Bangkok

Friday, April 10th, 2009


6/F, Central World, just outside Isetan
Tel. 02-255-9848
Website: www.saboten.in.th/contact.php
Opening Hours: daily 11am-10pm
Credit cards: Visa, MC
Prices: Inexpensive-Moderate

You will find Saboten, a storefront restaurant with an all too familiar Japanese blond-wood accented interior, on the 6th floor of Central World just outside Isetan, usually with a healthy queue at the door during peak hours.
The main draw is the excellent pork tonkatsu, crisp outside, and juicy inside and in spite of its deep-fried cooking method it remains quite light. Served with freshly shredded cabbage with a terrific sesame seed dressing that you cannot stop eating. They offer various cuts of pork in the same style as well as minced along with shrimp and crab croquettes. This is probably the best place in town to sample tonkatsu from this authentic Japanese chain. You can find the directions and menu at www.saboten.in.th/contact.php.

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Opus, Vineria Italiana (Wine Bar) – Bangkok

Monday, April 6th, 2009

64 Pan Road
Silom, Bangrak, Bangkok 10500
Tel. 02 637 9896-7
Fax. 02 637 9898
email: info@wbopus.com
Website: www.wbopus.com
Opening Hours: Dinner only 7 days, 6pm – midnight
Credit Cards: All Major
Prices: Moderate

On the corner of Silom Road and Thanon Pan is the famous, Hindu Temple Wat Khaek, using that as a marker turn down the road and you will eventually find the sign for Opus on the right side traveling along from Silom. The Wine Bar or Vineria Italiana, occupies the lower floor of a large house, which has been renovated but not severely so, as they had the good-sense to leave most of the colonial treatments intact. A bar fills the wall on the left side as you enter with an area with high wine-tasting tables directly in front and a glassed-in wine cellar in the rear with a table in the center. Directly in the front of the house is another dining area with lower and more traditional dining furniture, although personally I would rather consume the dishes chosen for this menu: small plates and other tapas-style dishes at bar level tables—it just seems more natural. On the upper floor they have a private dining room and space to build-out others, when necessary.
The managing Director, Alex Morabito is a suave and genial host, very familiar with Italian wines from all regions of Italy; he will help you pair them with the dishes from the concise, but well chosen menu. I sampled a couple of small-plates on one visit and the cooking that is produced here is far superior to the minimum one requires to accompany a bottle chosen from their vast selection of Italian wines. They have a brief choice of wines-by-the-glass, although I would expect that to expand as demand requires it.

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Bonjour French Restaurant – Bangkok

Tuesday, March 31st, 2009

1217/2 Sukhumvit Rd.
Klonton Nua, Wattana
Bangkok 10110
Tel. 02-714-2112
Opening Hours: Breakfast, Lunch, Tea Time, Dinner
Owner/Director: Xavier Pierre Olaf Roger Bruzand-Grille
Website: www.bonjourbangkok.com
Private Parking, Private Dining Room
Credit Cards: all major
Prices: Expensive

Bonjour is a new French restaurant situated in a large house just off Sukhumvit Road between Ekkamai and Thonglor, and to narrow it down even further, between soi 59 and 61, it is easy to find and has an abundance of on-site parking.

I had mixed feelings about the experience; I was both excited, to dine at a new French restaurant in Bangkok, and underwhelmed by the two dishes I sampled.
I ordered two courses from the lunch menu. Crab and crevette soup was delivered by a young waitress, and in her hands the low-slung soup bowl reacted like a swimming pool in an earthquake, lapping alternately up and over the brim on both ledges on its journey to the table. The thin soup was separating from the cream, probably due to the vigorous movement, and globules of red-tinged fat from the shrimp floated onto the surface. The next course, a white fish from the bass family, sautéed with the skin, was fine, although not unlike hundreds I have eaten and nothing on the plate or treatment of this delicate fish helped to distinguish it as “memorable”.
The promised swans (see Bonjour’s website) were non-existent, however, they may arrive soon as the building and grounds were obviously not complete as workmen were still in evidence on the premises.
It is always difficult in the opening weeks of any new restaurant and my visit was most likely too premature as this restaurant had been open only a little over a month. I will let some time pass and return again to take another look, at which time everything will probably be fine-tuned and running smoothly.

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