The Best Thing Since Sliced Bread?

September 2nd, 2011

BreadThe old saying, “The best thing since sliced bread”,  was never a great idea, it was coined in a marketing campaign aimed at selling poor quality bread that would never become stale, but why make an unhealthy product more convenient or less costly. How long does it take to slice bread? Pre-sliced bread is filled with preservatives, dough conditioners and chemicals to keep it from drying out and becoming stale. Natural bread becomes stale quickly, as it should; that is why the French bake three times a day. The benchmark I use is, if a loaf of bread does not get stale I will not buy it again, it means it is filled with artificial ingredients.

Buy authentic, genuine bread and avoid trans-fats as well as preservatives.

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Talisker, Isle of Skye – Scotland

September 1st, 2011

Talisker, Isle of Skye

I visited the Isle of Skye a few years back and had the great pleasure of quaffing Talisker with only a splash of pure water. It is the only distillery on the Isle of Skye and founded in 1830. You should drink this single malt Scotch Whisky straight (neat) or with bit of water; no ice, no soda, please.

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Breeze – Singapore

September 1st, 2011

Breeze at The Scarlet HotelBreeze at The Scarlet Hotel (image credit: Breeze)

Breeze at The Scarlet Hotel
33 Erskine Road, Singapore 069333
Tel. 6511 3333
Opening Hours: Daily 3pm-1am
Underground: Outram Park

A very romantic rooftop space with outdoor canopied booths, built on Ann Siang Hill it has a view of Chinatown below. The tables are set up for dining with a limited area around the bar to comfortably have a drink.

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La Cicala Gastro Bar – Singapore

August 31st, 2011

Cicala Gastro Bar

Cicala Gastro Bar
49 Club Street
069426 Singapore
65348812
Chef: Edwin Lau
Sommelier: Eduardo Ortega
Opening Hours: 18:00 – 22:30 Mon-Sat, Sun Closed

Highly-stylized decor at this Spanish Gastro Bar, which serves modern renditions of tapas, or choose from the à la Carte menu. Its an extreme, ultra modern cocktail bar, producing both inventive and classic cocktails, using the freshest available ingredients. Of course, an impressive wine cellar stocking wines from the world’s major wine producing regions, and a wine tasting table, which can be a fun diversion.

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Bouchon Bakery, Beverly Hills – Los Angeles

August 31st, 2011

Bouchon Bakery 1Bouchon Bakery 2

Bouchon Bakery
235 N Canon Dr
(at the Montage)
Beverly Hills, CA 90210
310-271-9910
website

Bouchon Bakery is now officially open according to urbandaddy and located on the ground floor outside that big courtyard next to Canon Drive adjacent to Bouchon’s little bar under the restaurant itself. It will feature French baked goods as well as cookies and coffee cake. Drop in and give it a try!

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The Australian Pub & BBQ – Bangkok

August 31st, 2011

Ribs 3

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Gadafi Family’s Villas Stocked with the Finest Wines & Spirits – Libya

August 31st, 2011

The rather inelegant-looking swimming pool of Aisha Gadafi, daughter of the Libyan leader

UPDATE: Muammar Gadafi was killed in his hometown of Sirte on 20 October 2011 allegedly caught in crossfire between rebels and Gadafi loyalists, as he lay wounded in the back of a pickup truck. There are other reports of how he was killed although, this is the latest and most logical of the stories.

Libyan rebel soldiers stormed through the Gadafi family’s houses in a walled enclave on the Mediterranean Sea West of Tripoli, they uncovered among a hoard of luxury goods, hundreds of bottles of expensive wine, cases of champagne, and boxes of rare cognac. Some of the villas still had crystal wine and champagne glasses left on the terrace, in their haste to leave before the arrival of rebel forces.

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Chez Panisse’s Fortieth Anniversary – (Berkeley) San Francisco

August 30th, 2011

chez-panisse40 Years of Chez Panisse, available now at booksellers

The Grand Opening ceremonies took place earlier where Governor Jerry Brown said a few words, on August 26th 2011, at the Berkeley Art Museum, and a dinner party was given afterwards for a small group of friends at Chez Panisse. Amazingly,  Jeremiah Tower was one of the guests at the table, which means they must have put past quarrels, about who was responsible for creating California Cuisine aside.

The San Francisco Chronicle has run a protracted article about 40 years of Chez Panisse, offering lots of information here.

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Chesa Swiss Restaurant, Fresh Chantrelles Mushrooms from Europe – Bangkok

August 30th, 2011

Chesaimage 2image2Menu

Chanterelles Cream Soup 210.-

Chanterelles Salad with Prawns 450.-
Sautéed with garlic, olive oil and served on organic lettuce

Chanterelles Mushroom Risotto 410.-

Veal and Mushroom Ravioli with Chanterelles 480.-
Served on a creamy white wine sauce

Grilled Veal Escalope with Chanterelles 530.-
With a creamy brown sauce and your choice of garnish

Pan-Fried John Dory Fillet with Chanterelles 550.-
Served with baby potatoes and vegetables

N.Z. Venison Fillet with Chanterelles Mushrooms 780.-
With Brussels sprouts, red cabbage and spätzli

Government tax and 10 % Service charge will be added

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XIV Now Closed While SBE Comes Up With A New Concept – Los Angeles

August 30th, 2011

XIVThe Philippe Starck designed XIV Restaurant Now Closed

Michael Mina & Sam Nazarian Iranian-American entrepreneur and CEO of  SBE closed the failing XIV on August 23, 2011. The concept with its strict rule that all guests at a given table had to order the same list of courses from its 35-item menu, be it three courses or 30. It did not catch on after opening at an inopportune time in the beginning of the global financial crisis in 2008.  Look for a new concept coming from SBE, most likely with Michael Mina aboard, when they come up with something that will work in this space and location.

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