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Torajiro Japanese Restaurant – Bangkok

Tuesday, August 12th, 2008

87 Thonglor 13 Sukhumvit Soi 55
Tel. 02 381 4100
Opening Hours: 5:30-1:00pm (last order)
midnight
Credit Cards: All Major
Prices: Inexpensive-Moderate

Torajiro is a friendly, easy going place that on any given weekday evening you can certainly find families with children at around 6pm, and later Japanese business men eating, drinking, and talking business; after 10pm until 1am, a diverse group that might include creatures with orange and blue hair with torn jeans and shackled leggings. These groups pass like ships in the night and because of the dining times never interfering with each other.
I prefer the upstairs dining room; however, others flock to the downstairs semi-private and private rooms. There are also private rooms upstairs as well.

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Tedeschi Winemaker Dinner, Beccofino Restaurant – Bangkok

Monday, July 28th, 2008

This evening is for and about Mr. Riccardo Tedeschi and his wonderful wines from Verona and was given at Becccofino Restaurant, Bangkok.

Riccardo Tedeschi, the winemaker from Tedeschi winery in Vernona, email:wines@tedeschiwines.com, website: www.tedeschiwines.com, who produces supple examples of Valpolicella Classico and Amarone, hosted a Wine Maker Dinner along with G Four International email:tamara@gfour.co.th at Beccofino Restaurant website: www.beccofino.co.th, email: info@beccofino.co.th, on Soi Thonglor, on Saturday night, July 26th 2008. The menu and wines follow:

Warm salad with tiger prawns, avocado and semi dried cherry tomatoes

Insalata tiepida di gamberi e avocado con pomodorini Pachino semi secchi

Bianco di Custoza 2007

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Herb crusted fillet of Japanese tuna with zucchini, fresh tomato, onion and basil

Filetto di tonno in crosta di erbe con zucchine, cipolla e pomodoro fresco al basilico

Valpolicella Classico Superiore 2006

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Buckwheat tagliolini with porcini mushrooms and shaved Parmesan cheese

Tagliolini biologici al farro con funghi porcini e scaglie di Parmigiano

Valpolicella Superiore Ripasso Capitel San Rocco 2005

La Fabriseria Valpolicella Classico Superiore 2006

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Braised wagyu beef in red wine served with steamed seasonal vegetables

Stufato di manzo Austaliano servito con verdure di stagione al vapore

Amarone della Valpolicella Classico 2004

Amarone della Valpolicella Capitel Monte Olmi 2004

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Chocolate tower with mascarpone and coffee mousse, caramelized dry fruit

Torretta di cioccolato con crema al mascarpone

e caffè, frutta secca caramellata

Grappa di Amarone

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Lavazza Coffee or tea

Chocolate truffles

Caffè Lavazza o tè e cioccolatini

Baht 2,500 ++ per person

LIFETIME – January 2001
“… During a September visit, I was impressed with the outstanding quality from
producers focused on every aspect of winemaking…Tedeschi is another family-owned
winery with single-vineyard and traditional Valpolicella and Amarone. One of the
daughters completed a study that showed the benefits of the semi-dried grapes used in
making Amarone for lowering cholesterol”

WINE MAGAZINE – ENJOYING MEDITERRANEAN REDS – May,2003
VALPOLICELLA DEI NICALO 1999 TEDESCHI

Made by the young winemaker Riccardo Tedeschi, with the help of father Renzo,…This has a classic mature Valpolicella nose. Slightly farmyardy in style, it manages to be complex and intriguing without ever being heavy.

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La Truffe – Bangkok

Monday, July 21st, 2008

La Truffe Bar & Restaurant behind

La Truffe
Ma Du Zi Hotel
9/1 Ratchdapisek Road
(corner of Sukhumvit Soi 16 on Ratchdapisek Road)
Bangkok, 10110
Tel. 02 615 6400
www.maduzihotel.com
Opening Hours: Lunch: 11:30am-2:30pm, Dinner: 6:30pm-1030pm
Credit Cards: All Major
Prices: Expensive

Ma Du Zi Hotel and the hotel’s restaurant La Truffe are trying to make their mark as being an ultra-exclusive hideaway for Bangkok’s elite. You must have a booking or the number to the front desk or one of the staff’s mobile numbers to gain entry, or you might just chat up the guard at the gate and that would probably be more troublesome. This also includes gaining access to the bar for a drink, as they do not allow walk-in clientèle. Quizzically, the main entrance to the hotel opens into the bar with the minuscule lobby tucked away behind.

The French Cuisine is by Chef Nicolas Reynard from Provence and it is very, very good. The “After Work Wine Promotion” is a good deal, considering there is a free flow of wine from 17:30-20:30 along with a few tapas for 650 Baht Nett. A lunch menu is also available for 650 Baht Nett.
In addition to the à la carte menu they offer a Set Dinner Menu at Baht 2,500 that includes:
Amuse Bouche
1st Entree: Salad de homard et crabes servie avec des asperges vertes (steamed Boston lobster salad
with green asparagus and crab meat, basil dressing
2nd entree: Foie Gras Poêlé au Vinaigre de Xeres (Pan seared duck foie gras served with baby spinach, red Spanish onions and Xeres vinegar)
Main Course: Filet de Boeuf Australien Poêlé à l’échalottes, Purée de Pommes de Terre (Pan seared Australian Beef Tenderloin served with Shallots and Garlic confit, mashed potatoes and red wine sauce)
or
Loup de l’atlantique a la plancha accompagné d’une Ratatouille et d’un coulis de Tomates (Atlantic Sea Bass “a la Plancha” served with Ratatouille and Tomato Coulis)
Dessert
Selection de Fromages affinés Français accompagné d’une Salade Verte (Selection of Matured French Farm
Cheese Served with Bread and Salad)
or
Fondant Chaud au Chocolat 70% (Warm Melted 70% (Chocolate Cake Served with Chocolate Sorbet)

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Special Tapas Menu at Le Beaulieu Restaurant – Bangkok

Friday, June 27th, 2008

French Restaurant - BangkokSpecial Tapas Menu Available Dinner 25 June 2008

In the past, I have tasted Tapas in Spain and in New York that were very good, in various other locations around the globe I do not recall these small plates being memorable. Last evening after sampling Herve Frerard’s version of tapas with a French twist I found them not only good but outstanding.

Some of the more interesting of eighteen tapas listed were: sparkling fresh sardines, marinated anchovies, foie gras and figs, steak tartar on baguette, grilled Spanish chorizo, grilled piquillos, Wagyu beef and fresh wasabi, salpicon of monkfish with fresh chili, sautéed Brussel sprouts with garlic, goat cheese gratin with Slice of Chorizo, scallops planeha, tapenade provençale, jamón Ibérico.

The tapas were accompanied by Stonewall, Sauvignon Blanc, New Zealand 2007; Pinot Noir, Jean d’Alibert 2005 Languedoc, France; Gigondas, Duc de Mayreuil, 2006 France. 2500 Baht per person all inclusive.

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Misato Japanese Restaurant – Bangkok

Monday, June 23rd, 2008

The Owner and and StaffCharn Issara Tower 1
Grand Floor 942/39-41,
Rama IV Road,
Bangrak Bangkok 10500
Tel. 02-237-2266
FAX. 02-233-0103
Opening Hours: Lunch:11:30am-2:30pm, Dinner: 6:00pm-10pm, Sunday lunch
Corkage: 500-1000 Baht
Parking: Available/BTS Saladaeng
Credit Cards: All Major
Prices: Inexpensive-Moderate

Misato Japanese Restaurant is known mostly for its deep fried Japanese favorites, Tonkatsu and Tempura. The excellent Tonkatsu is crisp on the outside and very juicy inside. A house made spicy curry is also delicious and my daughter’s preferred choice is Udon noodles with Daikon radish, a raw egg yolk deep fried for a few seconds added to the dish at the last moment and if you gently poke it, the yellow inside will run out into the bowl and add to the sauce. It is served with crispy swirls of deep fried tempura flour liberally sprinkled on the top along with chopped green onions.

The agreeable owner is usually there to take care of requests from customers and the service staff is friendly and speedy. The restaurant is conveniently located near the crossing of Silom and Rama IV near the corner of Suriwong Road.
Lunch menu at 250 Baht per person, Dinner set menu 600 Baht per person.
A good selection of Sake and Shochu is available.

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Enoteca Italiana – Bangkok

Friday, June 13th, 2008

Enoteca Italiana
39 Sukhumvit Soi 27
Klong Toei
Bangkok 10110
Tel. 02 258 4386
Opening Hours: Dinner Only 6pm until late (call)
Credit Cards: All Major
Moderate

My first visit to this restaurant was shortly after it opened about four years ago when it was an entirely different venue. It has developed from an enoteca serving an assortment of cold cuts into a full fledged restaurant.
If you have not visited before allow a little extra time to get there and probably it is a good idea to call for directions beforehand or en route. If you are going by taxi do not expect that the driver will know where the restaurant is located. Now, with that little piece of business out of the way you will arrive at a charming little house and garden with a warm and friendly interior design.

I would suggest starting with a selection of salumi and from there segue into a pork scaloppini with sautéed artichokes or another main course.
There is a selection of desserts if you have any space left.
The exceptional wine list is filled with well chosen Italian vintages and selections of wines by the glass are also available.
The owner, Niccola Bonazza is very obliging and will try his best to please you.
All in all I experienced an exceptionally pleasant evening.

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Artist Marco Minotti at Raffles Nai Lert Park Hotel

Tuesday, June 10th, 2008

Italian AmbassadorArtist, Designer, Marco Minotti introduced his work entitled “Dynamic Emotions” for the first time, to Bangkok at The Raffles, Nai Lert Park Hotel.
It was a pleasure to attend the opening ceremony last evening presided over by His Excellency, Ignazio Di Pace, Italian Ambassador to Thailand.

I was invited by Tamara Dameo representing G Four International Ltd., who sponsored all the wines for the event, which as usual, were excellent.

Marco MinottiMarco Minotti’s paintings will be on display daily from June 10 to 20 (10am-7pm) at the Garden Wing (ground level). On June 12th at 6:30pm there will be a “art dinner” at Ma Maison Restaurant on the lower level of the hotel Baht 3,025 ++ that will include an artwork signed and numbered by the artist exclusively created for this event. Part of the proceeds will be donated to: “Treasure Our Elephants” Northern Elephant Preservation Foundation, Thailand.

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Cheese & Wine Tasting at Le Beaulieu Restaurant – Bangkok

Friday, May 30th, 2008

I had the great pleasure last evening to attend a French cheese tasting with over 60 varieties spread out on tables in the bar and restaurant of Le Beaulieu, and of course, inevitably, the odd glass of wine, which flowed like water! This is the third in a series of French cheese tastings at Herve Frerard’s restaurant on the ground floor of the Sofitel Residence on Soi nineteen.

As usual, this tasting was well populated in spite of torrential rain and a 2500 baht ticket (well worth it). On the last cheese tasting there was a pre-election day mix-up, regarding whether alcohol could be served or not, and the verdict came down at the final hour that indeed alcohol could not be served. The hundred or so cheeses remained in the restaurant while the wine and a couple of dozen types of cheese were relocated to a private residence in the hotel belonging to one of the guests.

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Chesa Swiss Restaurant – Bangkok

Tuesday, May 27th, 2008

Chesa Swiss Restaurant5 Sukhumvit Road Soi 20
Klongtoey, Khet Klongtoey
Bangkok 10110
946 Rama IV Road
Bangkok 10500
+66 (0) 2 261 6650
www.chesa-swiss.com
Opening Hours: 11:00am – 11:00pm 7 days
Credit Cards: All Major
Prices: Moderate-Expensive

Chesa is one of my all time favorite restaurants in Bangkok. It is hidden at the end of a small driveway across the street from the Windsor Hotel Suites on Sukhumvit Soi 20. The place is charming and cozy and the staff is very friendly as are the owners Chef Thomas Nowak and Rene Kuhn who opened Chesa Swiss Restaurant in 2000.
The food is consistently good and I have had many, many enjoyable evenings there over the years. The restaurant has an excellent selection of wines including wines from Switzerland including Fendant du Valais and Dole du Valais and white Chasselas and red Pinot Noir served by the glass.
Following are some of my favorites and other popular dishes at Chesa Swiss Restaurant: Capuns: Swiss chard dumplings with bacon, onions and cheese in creamy sauce, fresh imported Mache salad (Nüssli) with bacon served on a French dressing with boiled egg and bacon, traditional Cheese Fondue, pan-fried Foie Gras on raspberry vinegar and port wine sauce, beef fondue bourguignon, grilled veal sausage on an onion sauce with rösti potatoes, Geschnetzeltes Zürcher Art, (traditional sliced veal and kidney in a champignon mushroom sauce).
Swiss Chocolate Mousse, raspberries laced with kirshwasser with vanilla ice cream and whipped cream.

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Seafood Market & Restaurant – Bangkok

Sunday, May 25th, 2008

The Line of Chefs at the Entrance89 Sukhumvit Soi 24, Sukhumvit Rd.
Klongtoey, Bangkok 10110
946 Rama IV Road
Bangkok 10500
+66 (0) 2 2661 1252-9
Fax. 02-2661-2073
Website: http://www.seafood.co.th
Opening Hours: 11:30 am – 11:30pm
Credit Cards: All Major
Moderate – Expensive

A battery of chefs are cooking on a long kitchen line, just to the left of the main entrance, where you enter an enormous room filled with literally hundreds or tables and chairs. Models of various fish are suspended from the ceiling and a large fabricated orange tree is plunked in the center. A vast counter, filled with crushed ice, is at the rear of the dining room that holds all the different fish, shellfish, and crustaceans. A sign in large letters above the fish counter states: No Monosodium Glutamate (MSG) Added, which pleases me and one of the reasons I keep coming back. To the far right of the fish counter is a wine room where you may purchase wine and water.

At the Checkout Counter The system works like this: you are seated at a table and then you arise and follow a girl to the fish counter, she then helps you to pick out the fish, vegetables and places them into a supermarket cart along with any fruit, if you are so inclined. Then, you are led to the checkout counter and pay for the food, the wine is paid for separately at the wine store. You are led back to the table where after you are seated you tell the captain how you wish to have each ingredient prepared, and you then receive another bill for the cooking fee.

We typically order: clams cooked with garlic, basil and chili; red snapper sweet and sour style (in Thailand it is not the sickening sweet & sour found in some inexpensive Chinese restaurants); sautéed morning glory with chili; mixed vegetables (pea pods, bean sprouts, large round special variety mushrooms in oyster sauce); whole crab in curry sauce; large river shrimp or rock lobster simply grilled.

The service is usually very attentive and they have a large staff to accomplish this; the cooking is consistently good and seafood always fresh.
If it is available, we order a bottle of Muscadet of the latest vintage, at this writing 2006. We always enjoy dining here even though it is considered somewhat of a tourist spot.

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