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Narcissus Club – Bangkok

Sunday, February 15th, 2009

112 Suhkumvit 23 Road
Soi 23, Wattana, Bangkok 10110
Tel. +66 (0) 2258 4805
Opening Hours: 7:00pm-2:00am
Website: http://www.narzbangkok.com/
Parking
Pool
Multiple Bars
Food is available
Credit Cards: Yes
Prices: Moderate (Admission fee: 300 baht weekdays includes 2 drinks; 500 baht weekends includes 3 drinks)

Narcissus is a very large club with many different levels from which you are able to look down on the seething masses. It has a state-of-the-art sound system that will literally blow you away!

Photo above: Valentine’s 2009

Narcissus caters to a mainly Thai crowd although it is also popular with foreign expatriates; recognized as one of the top club venues in Bangkok.

The music is usually trance or house, with internationally recognized DJ’s often headlining special events.

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Le Lys Thai Restaurant – Bangkok

Monday, February 9th, 2009

photo credit & logo property of Le Lys

Nang Linchi, Soi 6 Thung Mahamek, Sathorn, Bangkok 10120
Tel. +66 02 287 18 98
http://www.lelys.info/
Credit Cards: Yes
Prices: Inexpensive

The ownership team is made up of a Thai lady called Paty and her French husband Philippe Delmas, and due to their input it works out to be a very pleasant experience both dining-wise and asthetically with even an opportunity to play pétanque (French lawn bowling) in the garden. They have recently moved from their location on Luang Suan to this new one on Narathiwat and they continue to serve the same reliable Thai dishes as before. Fruit drinks, wine and beer. Definitely worth a visit.

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Wine Tasting Party at Le Beaulieu Restaurant

Saturday, January 31st, 2009

Wine Tasting Party, 29 Jan. 2009, at Le Beaulieu, Cuisine by Herve Frerard.
50 Soi 19 Sukumvit Rd.
Bangkok 10110
Tel. 02 204 2004

These were three wines that I fancied and for complete information on all wines tasted follow this link: www.winenot.co.th. The Post Stones – Chardonnay 2007 easy to drink and priced well
Domaine de Rapatel Gerard Eyraud 2005, very fresh for a white wine of this vintage, mature and well-rounded
A. Scherer – Gewurztraminer Reserve Particuliere 2006, spicy with lots of fruit
Ch. de la Roulerie 2007 – 100% Cabernet Franc. An Interesting wine on the light side but enjoyable, and the first time I have drunk a pure non-blended Cabernet Franc

Presented by Comte de Sibour Ltd. and Le Beaulieu distributed by Wine Not Limited
Tel: +66.2 789 3002
Fax: +66.2 645 0895
Mobile: +66.80 081 8500
Website: www.winenot.co.th

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Tasting of Bordeaux Wines, French Wine Co., Ltd. – Bangkok

Friday, January 23rd, 2009

Ms Vanessa Bartocetti, Wine Consultant for French Wine Import Co., Ltd.

FRENCH WINE IMPORT CO., LTD
125/34 Soi Ruamrudee 4
Wireless Road, Lumpini, Pathumwan
10330 Bangkok Thailand
Tel. +66 (0) 2 256 6701
Nat, Sales Executive Consultant
email: nat@frenchwineimport.co.th
Laurent Lespiler, Director
email: laurent@frenchwineimport.co.th

Following were the three wines out of nine tasted that I found to be the most interesting:

Roy Charles 2004, Cotes de Castillon AOC was a good all-around drinking wine that would please most tasters. Medium bodied with a fragrant nose and well-rounded long lasting finish.

Ch. Terre de Grand 2005, Bordeaux Superieur AOC was well structured with intense berry concentration very good overall; containing 93% Merlot, 7% Cabert Franc & Sauvignon

Galius 2001, Saint Emilion Grand Cru AOC. In my opinion the best wine of all nine wines tasted. 75% Merlot 20% Cabernet Franc, 5% Cabernet Sauvignon

The tasting was held at Aldo’s Restaurant located on the 7th Floor by the beautiful pool, which is surrounded by tented cabanas where you may dine in extremely comfortable surroundings, at the Ascott Towers on Sathorn Road, Bangkok. Following is a list of the other wines opened for tasting including  mentions of their respective awards and medals:

Emilio Rose 2007
Bordeaux AOC
Emilio Red  2006 • Bronze Concours Grands Vins de France 2007
Bordeaux AOC
Lahire 2002 • Mundus Vini
Bordeaux AOC • 1* Star Testing Prowein
Roy Charles 2004 • Bronze Concours Grands Vins de France 2006
Cotes de Castillon AOC • Mundus Vini
Andeli 2001 • Silver Vinalies Internationales China 2005 • Seal of approval Korea / China Wine Challenge 2006
Andeli 2001 • Silver Vinalies Internationales China 2005 • Seal of approval Korea / China Wine Challenge 2006
Saint Emilion AOC • Gold China Wine and Spirits Competition 2006 • Recommended Decanter World Wine Awards 2006
Royal Saint Emilion 2005 • Gold Concours Mondial Bruxelles 2005 • Silver Korea Wine Challenge 2007 2,200
Saint Emilion AOC • Silver Japan Wine Challenge 2005 • Gold Concours General Agricole de Paris 2007
Cotes Rocheuses 2003 • 1* Star Guide Hachette 2006 • Gold Korea Wine Challenge 2007
Saint Emilion Grand Cru AOC • Bronze Japan Wine Challenge 2006 • Silver Challenge International Blaye Bourg 2007
• Gold World Selection Montreal Wines 2007 • Bronze Concours General Agricole de Paris 2007
Galius 2001 • Gold Korea Wine Challenge 2006 • Bronze Challenge International Blaye Bourg 2006
Saint Emilion Grand Cru AOC 2005 • Citation Guide Hachette 2006 • Silver International Wine Challenge 2006
• Silver Concours Mondial Bruxelles 2006 • Recommended Decanter World Wine Awards 2006
Aurelius 2001 • Silver Korea Wine Challenge 2006 • Trophy Best Old World Red Wine Tokyo 2005
Saint Emilion Grand Cru AOC • Gold Japan Wine Challenge 2006 • Bronze Challenge International Blaye Bourg 2006
• Bronze Decanter World Wine Awards 2006 • Silver Japan Wine Challenge 2006
• 1* Star Guide Hachette 2006 • Gold Bordeaux Concours Vins d’Aquitaine 2006
• Silver Concours Mondial Bruxelles 2006 • 96/100 Guide Gilbert&Gaillard 2007
• Silver China Wine Spirits Competition 2006 • Silver Bordeaux Concours Vins d’Aquitaine 2007

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Escoffier Dinner at Le Beaulieu Restaurant – Bangkok

Friday, January 16th, 2009

The guests for this special Escoffier Dinner convened on Sukhumvit Soi 19 at the Sofitel Residence where Le Beaulieu Restaurant is located on the ground floor. The Escoffier Dinner commenced after a few glasses of Entre-Deux Mers, 2006 Ch. Bel Air Perponcher, Despagne, Bordeaux, France. It was light and fruity with one-third each of Semillon, Sauvignon and Muscadelle and it went down easily.
Herve Frerard the Chef/Owner of the restaurant surprised us with a slice of Foie Gras on brioche bread, it was unexpected although a very welcome course and a prelude to an interesting version of Soupe Queue de Boeuf & Escargot, Pâtes Fraîches Sedani et châtaignes, Oxtail Soup with Snails.
The main course was a delicious rendering of an old, classic recipe where crayfish are normally used, although they were currently unavailable, langoustine were substituted with outstanding results; Fricassée de Volaille de Bresse aux Langoustines, jus de volaille réduit & purée de pomme ratte sel de Noirmoutier, Fricassée of Chicken and Langoustines, with a sauce made from chicken reduction. It was accompanied by a 2004 Spätburgunder M Qba, Schneider, Pfaiz, Germany. A modern version of a pinot noir with dark cherry fruit and plum and a touch of chocolate.
A slab of Stilton Cheese joined with the classic match of Porto; a 2002 Tinto “Tres Bagos” Douro DOC, Lavradores de Feitoria, Douro, Portugal.
The Tarte Sablée au Citron, Sorbet aux cerises tuile à l’orange, lemon tart with cherry sorbet with hints of orange was a refreshing ending and paired well with the 2007 MR Mountain Wine, Telmo Rodriguez, Malaga, Spain.
Coffee or Tea and Le Beaulieu’s chocolates
The President and founder of Escoffier Thailand is Peter Brongers, Wines were provided by Fin and Classic Fine Foods kindly supplied the products and ingredients for the dinner.

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Sushicyu & Carnival Yakiniku – Bangkok

Saturday, January 3rd, 2009

Thonglor Eight Building:

138/1 Thonglor Soi 11
Tel. 02-381-2882.
Open daily 11:30am-2:30pm, 6-10pm
Credit Cards: All Major
Prices: Moderate

Original Restaurant All Seasons Place:

3rd Floor, CRC Tower#303-4
All Seasons Place 87/2
Wireless Rd., Phatumwan, Bangkok 10330
946 Rama IV Road
Bangkok 10500
+66 (0) 2 251 1995

On the second floor of the Eight Thonglor Building on the corner of Thong Lor and Soi 8 the sushi bar is on the left along with some well appointed private rooms and the Korean Barbeque Japanese-style is at the back and on the left.
Sushi-chu imports fresh seafood that is transported from Tsukiji, the best fish market in Tokyo, three times a week by air. They are able to do this since their head office is located in Chichibu, Japan and overseen by General Manager, Fukushima.
The sushi is absolutely fresh; they do not depend on anything else to embellish the taste.
The Japanese BBQ restaurant follows the original recipes from Tokyo Calbi House using special Calbi sauce. The Japanese BBQ chef is, 26 years old, Sutsakrn Wongtakee he has had 13 years experience in preparing meat.
It is also very pleasant that in this combo of restaurants you have the opportunity to start with sushi or sashimi as an appetizer and then follow with Japanese BBQ.
Carnival has a broad selection of Japanese Sake and Shochu.
The Japanese barbecue is certainly the best quality you can find in Bangkok and the sushi that is imported from Japan is fresh and excellent as well.
Now that there are two in different parts of the city it makes it more convenient to indulge in these great tastes of Japan.

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Crêpes & Co. – Bangkok

Saturday, January 3rd, 2009

Crêpes & Co. has two locations in Bangkok and serves Breakfast and Brunch everyday, anytime!

18/1, Sukhumvit Soi 12
Klongtoey 10110
Bangkok
Tel. (662) 653-3990 or 653 3991
Fax. (662) 653-3992

88 Soi Sukhumvit 55, Soi 8 (Thong Lor)
Klongton-Nua, Watana, Bangkok 10110
Tel. 02-726 9398-9
Website: www.crepes.co.th/
Opening Hours: daily from 10:00am until 11pm
8Thonglor building, ground floor
www.8thonglor.com
88 Thonglor Soi 8
Bangkok
Tel. 02-726 9398-9
Credit Cards: All Major
Prices: Inexpensive

The location on Sukhumvit Soi 12 is situated in an old Thai house and the space in the building on eight on Thong Lor Building is on the ground floor on the corner of Soi 8 and has a clean design with a “homey” atmosphere.
Crêpes served in twenty different ways both either:

Savory:
Cheese:
Feta. Gruyère, Cheddar, Blue
Meat & Fish:
Bacon, Egg, Ham, Prawns, Squid, Tuna, Chicken, Smoked Salmon
Sauces:
Béchemel, Blue Cheese Béchemel, Mushroom Cream, Onion Fondue, Tomato Sauce, White Wine Sauce, Bolognaise Sauce
Spices:
Chili Powder, Lime, Mixed Nuts, Olive Oil, Oregano

Sweet:
Fruit:
Banana, Pineapple, Apple, Fruit Salad, Melon, Papaya
Ice Cream:
Choc Chip, Chocolate, Coconut, Coffee, Orange, Rum Raisin, Strawberry, Vanilla
Sauces:
Caramel, Chantilly, Chocolate, Honey, Mango, Peach, Pear, Raspberry

Fresh Salads

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New Year’s Eve at the Four Season’s Hotel – Bangkok

Thursday, January 1st, 2009

The Four Seasons Hotel transformed their grand and elegant lobby into a New York Disco scene to celebrate New Year’s Eve. For a 2000 baht per person charge you could consume as much Champagne, red or white wine and cocktails as you fancied between 10:30 p.m. and 1 a.m. with the added attraction of two attractive female bartenders to do the stirring and shaking.

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Festive Afternoon Tea at the Four Seasons Hotel – Bangkok

Wednesday, December 31st, 2008

Afternoon Tea at the Four Seasons Hotel

My favorite place to visit in Bangkok when I require serenity, peace and tranquility is the magnificent lobby of the Four Seasons Hotel with its beautiful ceiling mural and soft music.
From 2pm – 6pm you may indulge in a full afternoon tea. Price: 880 Baht
It may include:
Savories
Chicken Salad on Brioche
Baby Potatoes Farci and Crispy Pancetta
Cheese Sandwich Wrapped with Forest Ham
Cured Salmon with Sour Cream and Roes
Marinated Tuna with Dill Tapenade
Sweet Bread Ragout with Truffle Oil on Parmesan Tart

Sweets
Mint-Infused Chocolate Square
Tangerine Fondant and Sesame Nougatine
Cointreau Glazed Fruit Cake Lolly Pop
Blueberry Financier
Strawberries on Breton Sable
Hazelnut Crème Brûlée
Granny Smith Macaroon
Grand Marnier and Chestnut Profiterole
Manuka Honey Castellan Cake with Coriander-Scented Jivara Mousse
Mango Cheesecake
Raisin and Plain Scones served with Clotted Cream, Strawberry and Rhubarb Jam

Teas
Black Tea – English Breakfast, Moroccan Mint, Supreme Ceylon Single Origin Leaf Tea, Earl Grey, Nuware Eliya Pekoe, Single Estate Darjeeling, Ceylon Silver Tips
Green Tea – Single Estate Oolong Leaf Tea, Sencha Green Extra Special, Jasmine Extra Special No. 1, Lapsang Souchong, Japanese Uji Natural Leaf
Fruit Tisane – Italian Almond Tea, Mediterranean Mandarin, Mediterranean Mandarin, Rose with French Vanilla
Herbal Infusion – Natural Rose Hip with Hibiscus, Organic Peppermint, Organic Camomile, Lemongrass Tea

Christmas at the Four Seasons Hotel

The interior decoration team accomplishes another brilliant design with ornaments of white and brown chocolate.

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Q Bar – Bangkok

Monday, December 22nd, 2008

Q Bar Bangkok
#34 Sukhumvit Soi 11
Klongtoey, Bangkok 10110
Tel. +(662)252-3274
Fax. +(662)252-5366
www.qbarbangkok.com/

David Jacobson first opened Q Bar in Saigon many years ago and when the government’s interference became too intolerable, he moved the operation to Bangkok.
Q Bar has the most extensive stock of spirits and cocktails in Bangkok. They pour everything from Absinthe to Zubrowka!

They include a full page on their cocktail list of Long Island Iced Teas including variations such as the “Paris Iced Tea” (substituting Chambord for Cola) and the Q Bar original “Bangkok Iced Tea” (substituting Red Bull for Cola).
Q Bar features over 60 different vodkas from around the world, including the wonderfully intriguing Polish vodka Zubrowka (with the buffalo weed in the bottle), stored in their vodka freezer where the spirits are chilled to -19C, they also have 20 different tequilas, and over 30 special whiskeys.
The bar also features one of the largest selections of liquors in any freestanding bar in South East Asia. They pour a large drink, so it unnecessary to order a double, as you must do elsewhere in this part of the world; where they pour you a thimble full, a standard 1.5 oz (45ml) in each standard drink is 50% larger than a normal drink found in Bangkok bars. They even have Absinthe that has just recently been legally approved as safe (see my post: http://restaurant.kitmarshal.site/lucid-absinthe-critics/us-prohibition-of-absinthe-finally-over/ And, if you really don’t give a damn, try an American nightclub favorite the Jello Shot or the newest shot the Ice Shot that will definitely freeze your brain; and if at this point you don’t have a brain anymore, it will freeze whatever else you still have left!
In addition to their stock of Blended, Rye, Irish and Bourbon Whiskeys, whisky lovers will find over 20 fine Single Malt Whiskeys on the shelves ranging from the popular Laphroaig 10-yr.-old to Lagavulin 16-yr.-old, a total of over thirty special whiskeys.

If you are planning to have a fun night on the town in the City of Angels, and what would be holding you back, then, this is the place to head to immediately after dinner!

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