Vino Di Zanotti in Khao Yai

November 11th, 2010

Vino Zanotti

Situated 160 km away from the busy life of Bangkok, Vino di Zanotti has relocated to a tranquil setting in Khao Yai. Surrounded by nature with its own Estate, Vino continues to serve fine Italian food while offering the ultimate Thai countryside experience. Open from Thursday to Sunday, Vino di Zanotti offers a delicious Italian menu while boasting a pizza oven made from the original design of the Acunto family from Napoli to serve Khao Yai’s finest Italian pizzas and fresh bread. To complement the food a selection of superb wines from a number of Italian regions, as well as cigars are available.

Vino Zanotti

A choice of surroundings, from the main dining area and lounge, to the more intimate context of our private room is available for your pleasure. For those wanting to be closer to nature we also offer outdoor seating facing the Vino Estate. The mountain view seating during the winter season offers a cool breeze making it a perfect spot to enjoy an Italian meal or an ‘aperitivo’.With a famous saxophonist, the popular Vino jazz quartet continues to perform cool, classic tunes on Friday and Saturday nights until late as well as Sunday afternoons.

Vino Zanotti

Live Music

If you are looking for a truly special experience in Khao Yai you have the opportunity to organize an exclusive helicopter flight from Bangkok to Vino’s Estate in just 40 mins, where you will enjoy the exhilaration of flying by helicopter and the pleasure of dinning at Vino di Zanotti. An experience we promise you will never forget!
Vino also offers a Sunday brunch experience with family activities. And if you are looking to celebrate a special event such as a birthday party, a wedding or even a conference meeting, you can do so at Vino di Zanotti in Khao Yai. For more information please contact events@zanottigroup.com

Opening days: Thursday – Sunday (and public holidays)

Vino Zanotti

map

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Loy Kratong at Lake House – Bangkok

November 10th, 2010

Loi” means “to float” and a “Kratong” is a raft. Thai people believe that floating a raft on the river is to honor and pay respect to the goddess of water. Make sure that if you launch your raft in a river it is made out of bread, as it will degrade more quickly. Also, floating a raft in the river is to apologize to the “goddess of water” for the bad things we have done to the river during the past year, and they are numerous, as most bodies of water are used as a sewer hereabouts.

Loy Kratong

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Yung Kee – Hong Kong

November 9th, 2010

By Carole Chung

Cathay Pacific Promotion (Image credit: Cathay pacific Airlines)


Yung KeeYung Kee, Central, Hong Kong
32-40 Wellington St, Hong Kong
852/2522 1624
Opening Hours: 11am-11:30pm
www.yungkee.com.hk
Credit cards: Yes
Prices: Moderate-Expensive

A great deal of confusion has been brewing in the wake of announcements about Yung Kee’s share squabble, and Carole Chung paid a visit to find out if the food was still intact, or had it changed. She filed this report:

Even now there is a lot of interest in this old Cantonese restaurant, as you can see by the Cathay Pacific Airlines Promotion above earlier this year, and the bestowing of a Michelin star. However, in some respects it is trading on its reputation and a family feud over holdings does not help the situation; it is still famous for roasted goose and century eggs, although in many ways the experience is a let down, and there are other restaurants to choose from when it comes to roasted goose. As in the past, the ground floor is filled with office workers grabbing a bite, floors 1-3 are for more civilized dining, and the 4th floor is a member club where the finest goose is served to VIP’s. Generally, nothing much has changed; the hostesses are rude, the waiters brusque and the place is still packed.

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Amanita Caesarea Mushrooms

November 8th, 2010

Caesar Mushroom

These fungi are indescribably delicious when tossed with pasta along with olive oil and possibly a touch of garlic.

This culinary prize, Amanita Caesarea appears in Autumn although the season can vary depending on location. At first glance its distinguishing characteristics are: A somewhat shiny reddish cap with radial lines around the margins; yellowish gills and a ring around the yellowish stalk with scattered white tissues; and a saclike cup at the base of the stalk, typical of many amanitas. This mushroom is highly prized, and is a common sight in the markets of Italy, southern France, and Spain. However, many mycologists warn inexperienced gatherers against seeking it out as it can be easily confused with other deadly members of the Amanita genus, for example Amanita Muscaria or Amanita Phialloides.

The well-known, hallucinogenic Fly Agaric has no radially lined margins around the cap and has whitish gills. A close inspection should easily allow identification of either of these similar mushrooms that are members of the dangerous genus Amanita.

The genus Amanita is better known for its poisonous members the death angels (Amanita virosa, A. bisporigera, A. verna), the destroying angel or death cap (A. phalloides) and the hallucinogenic and toxic fly agaric (A. muscaria).

No foraged mushrooms should be eaten without the advice of an expert!

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Daniel Boulud: “The Worst Thing I Have Ever Eaten”

November 6th, 2010

small logo RDC(★ Culinary Tidbits . . .  After reflecting on renowned New York French chef Daniel Boulud’s recent remark to the Miami Herald after being asked the question, What is the worst thing you have ever eaten?  He replied, “Raw chicken liver very late at night at a yakitori place in Tokyo. From the minute I put it in my mouth I knew it would be a challenge to keep it down.”
This conjured up memories of my experiences eating this delicacy from freshly killed chickens in Japan. To start with, I certainly would not have eaten them unless I absolutely trusted the origin of the birds and the final result: In my experience the somewhat flavorless “raw chicken liver” or “raw baby beef liver” are enhanced by a few seconds (and not any longer) flip-flop on the grill, this helps to unleash amazing dimensions in flavor, although I have to admit die-hard partakers, my Japanese wife included, disagree and prefer to eat them undefiled.

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Obikà Mozzarella Bar – Los Angeles

November 5th, 2010

Mozzarella

Obikà Mozzarella Bar has opened a sleek, ultra-modern designed space at the Westfield Mall in Century City. It has other locations throughout Italy and one in New York, and this LA outpost totals the 14th location with one more planned for the Beverly Center. At Obikà, the main event is the Mozzarella di Bufala Campana DOP which proprietor Silvio Ursini flies in three times a week from Italy’s Paestum and Agro Pontino regions. Of course, with a name like Obikà Mozzarella Bar, patrons can expect a lengthy mozzarella menu, but Obikà also serves salads, pasta dishes, and other entrees, so not every dish comes with a scoop of mozzarella. And because the menu offers both small plates and entree-sized portions, this could be a lunch, dinner, or  join them for Italian happy hour “aperitivo hour” and order a glass of wine plus bites off the mozzarella bar menu.

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Thanksgiving at Four Seasons Hotel – Bangkok

November 4th, 2010

Madison header

Turkey

Madison Restaurant at the Four Seasons Hotel serves a traditional Thanksgiving dinner with a special set menu on the evening of Thursday, November 25th. The Chef is preparing dishes that include scallops with quail eggs, Boston lobster ravioli, roasted barramundi, and of course slices of brown and white roasted turkey with all the traditional trimmings and condiments. To finish: a flan of pumpkin with pecan flakes.

Priced at THB 2,600, subject to government tax and service charge.

For reservations, please call (02) 126 8866 ext 1202.

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Wolfgang Puck to Open Restaurant at Hotel Bel-Air – Los Angeles

November 3rd, 2010

Wolfgang Puck (Image credit: archives Gourmet Magazine)

Rumor has it that Wolfgang Puck plans to open and operate a new restaurant in the revamped Hotel Bel-Air when it opens sometime mid-year 2011, and a complete make-over for Spago, Beverly Hills is also scheduled.

We do hope that the on-going renovation of the Hotel Bel-Air retains the style of the existing architecture, so as not to change the property for the worst but rather for the better; as it certainly will not remain the same.

Follow the links below for more information on the refurbished Hotel Bel-Air and the rumored Wolfgang Puck opening:

http://www.hospitalitynet.org/news/154000320/4048804.search?query=restaurant%20los%20angeles

http://www.hotelbelair.com/

http://losangeles.grubstreet.com/2010/10/wolfgang_puck_rumored_to_open.html

http://losangeles.grubstreet.com/2010/10/hotel_bel-air_reopens_in_summe.html

Hotel Bel-Air Pool

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Bangkok International Wine Fair Nov. 25-27, 2010

November 2nd, 2010

BIWF Poster

Following is a quote taken from their current PR release:

“Our governments, past and present, have never given a damn about our professionals, especially people in the hotel and restaurant trades, even though we are a key part of the tourist industry that helps to generate more income for the country than better favoured sectors. Our aim is to help transform Thai wine trading, and to promote Thailand as a major regional wine trading centre. Some say that our ambition is too big, and that it will never work – given so much corruption in a country like Thailand, only Singapore can do fine dining and wining on any scale. Nevertheless, we want to give it a try! We believe, if we push hard enough, that we can help Bangkok to become the centre of the Southeast Asian wine trade and the leading culinary city of Asia. Obviously, this would be a huge prize for Thailand as well as all F&B professionals – and we also hope, if we can persuade ministers and officials of the potential benefits, that eventually the wine tax will be lowered”.

The first Bangkok International Wine Fair will take place from 25 to 27 November at the Royal Paragon Hall.

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Wild Game from Europe at Chesa Swiss Restaurant – Bangkok

November 1st, 2010

Chesa Swiss Restaurant: 5 Sukhumvit 20, Khlong Toei, Bangkok 10110, Thailand +66 2 261 6650 () ‎

chesa-head-_02Wild Game2Dessert

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