Nanohana Restaurant

June 20th, 2010

By Emi Kagawa

Nanohana

NANOHANA TONGLOR

323/1 Room B1-B3,
2nd Floor,J-Avenue,
Sukhumvit55 (Tonglor15),
Kongton-Nua,Wattana,
Bangkok 10110,Thailand
Tel : 02-712-9462～3

NANOHANA TANIYA

228-231，2nd Floor. Thaniya Plaza Bldg.,
52 Silom Rood, Bangkok 10500,Thailand
Tel: 02-231-2327

Opening Hours: daily – Lunch 11:30am – 2pm; Dinner 5:30 – 10:00pm

Nanohana, has two locations one at J Avenue on Soi Thonglor and the other at Taniya Street. Both feature Osaka cuisine and the cooking is very good.  They also offer polite service and a feeling that the restaurant is operated properly. Both of the Bangkok restaurants have a clean design and pleasant surroundings and the prices are moderate.

Bento Box

Bento Box

Bento box

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Chef Hervé’s Cheese Night at Le Beaulieu – Bangkok

June 18th, 2010

Cheese Night at Le Beaulieu

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Napa on 26 Restaurant & Lounge – Bangkok

June 18th, 2010

DSC_9492_resizeImage credit: Napa on 26

Napa on 26
Nihonmachi Plaza, 2nd Floor
Sukhumvit Soi 26
Te;. 02 258 2622
Opening Hours: Daily 11am-midnight
Parking: on premises
Credit cards: most are accepted
Prices: Expensive

A former hotelier who was at one time GM of the now defunct Pacific City Club, William Schillinger, has opened a Californian-style restaurant amongst a profusion of Japanese and Korean restaurants in the newly opened Nihonmachi behind K-Village on Sukhumvit Soi 26.

One of the dishes offered on the menu: Hokkaido scallop on vanilla-flavored white wine risotto and shaved truffle is a perfect example of what is realistically a Japanese product; scented with vanilla from Madagascar, Tahiti or even Thailand; placed on a bed of classic Italian risotto and with a great deal of culinary license, is shoved under the “California Cuisine” umbrella. This is not to be taken as a criticism of this restaurant, it is simply a comment on California cuisine in general. Certainly, the ingredients used at Napa on 26 are of top quality and although the dishes, strictly speaking, do not entirely represent California, they more or less follow the dictates laid down by proponent chefs during the eighties who lay claim to creating “California Cuisine”: Alice Waters, Jeremiah Tower, Wolfgang Puck, and others.

Obviously, Napa on 26 has a large selection of California wines as well as a good representation of other wine-producing countries and to their credit offer five red, three white, and one sparkling wines-by-the-glass.

Napa on 26 Bar

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Four Seasons Resort Chiang Mai, Four Seasons Tented Camp Golden Triangle

June 16th, 2010

p4_r1_c1p4_r2_c1

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Louisiana Oyster Beds Threatened by Blown-Out Oil Well – Gulf Coast

June 13th, 2010

Louisiana Oyster

Oyster growers and harvesters are facing a double threat. Oil gushing from the blown-out well off Louisiana could contaminate the beds, killing the oysters or rendering them unsafe to eat. On the other hand, a method of fighting the encroaching oil by opening inland water diversion gates in hopes of pushing the oil back also could kill oysters. The fresh inland water dilutes saltier waters oysters need to thrive. Complicating the problem: It’s spawning season for young oysters that usually take 18 to 24 months to grow to market size.

John Rotonti, owner of Felix’s Oyster Bar and Restaurant, said he has yet to run out of oysters for his raw bar just off Bourbon Street in the French Quarter tourist district. He must absorb escalating prices and face uncertain supplies.
At some point, he said, he’ll have to close the raw bar that is the trademark of his business and probably lay off a half-dozen shuckers.

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Izarzugaza, 100 Year-Old Butcher Shop, Embraces New Technology – Spain

June 12th, 2010

IzarzugazaImage credit: Izarzugaza

Meat Vending Machine

The butcher shop, Izarzugaza, with three locations in Northern Spain, is making efforts to adopt modern technology while keeping their more than 100-year-old tradition alive: They have an online shop selling meat and prepared items, as well as customer-facing multilingual touchscreens in the shops. But what truly sets them apart is their meat vending machine outside the store in Mundaka.
“We had to provide a service when the shop closes,” Mikel Izarzugaza, the fourth generation owner, told El Mundo. So they acquired a refrigerated vending machine that uses miniature elevators and the products change seasonally: “In summer pasta salads, we prepare and pack, in winter tongue in sauce or meatballs, sausages and burgers as well.”


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Indian Host Restaurant – Bangkok

June 12th, 2010

By Emi Kagawa

Indian HostIndian Host Restaurant
Grand Mecure Park Avenue Hotel
30 Soi Sukhumvit 22, Klongtoey, Bangkok 10110
Tel. 02 260 1115-7
Fax. 02 260 1118
Website: www.indian-host.com
Credit Cards: Yes
Prices: Moderate

Indian Host serves good Indian cooking in a nice setting, centrally located on Soi 22 off Sukhumvit Road. The chef has included a few hard to find dishes into the menu and also included, are the popular Mumbai and Delhi roadside snacks known as Chaat that local Thai-Indians really enjoy eating. Make sure that you ask to see the “Chaat list”.

Indian Host 1-1

Indian Host 2

Indian Host 3

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Jean Michel Bouvier & Benoit Gersdorff Belgian Pavilion, 19:30 Jun 26, 2010 – Shanghai

June 11th, 2010

Deciples Escoffier Greater China

The Belgian Pavilion at the Shanghai Expo

augusteDear Epicurian Friends,

This month the Belgian Pavilion at the Shanghai Exposition will welcome us on 26th of June.  The Chefs Benoit Gersdorff and Jean Michel Bouvier will join us there at 19h30.

Who are the Chefs?

Benoit Gersdorff

Benoit was born in namer (Belgium). He started his career in Belgium. After several months of sailing in the Caribbean sea, he came back to Europe and worked in Paris with Gaston Lenôtre and Alain Sederens. Learning a great deal from these two experiences, he opened the L’Essential in Namur, took over another restaurant and established the L’Essentiel Group, which has been commissioned to manage the catering in the Belgian/European Pavilion at World Expo in Shanghai.

Jean Michel Bouvier was born in Savoie where his grandmother introduced him to the traditional Savoie’s dishes. He also worked in Paris with Michel Guerard and Alain Sederens.

For more than 17 years, this Maitre-Cuisinier de France has returned to Chambery and captured the interest of the Savoie region, by managing several renowned restaurants in the valley and the mountains.

Where: The Belgian Pavilion at the Shanghai Expo
Time: 19:30 Jun 26, 2010
(for Expo evening entry tickets, price 90 RMB). You may buy at any Expo gate from 17h00)
Price: (wine included): RMB400 (Escoffier Member) RMB500 (non-Escoffier member)*
Reservations: Call Angela Bian at 8621 64478739* 101
email: muller.t@disciples-escoffier-china.org

Disciples Escoffier Greater China, 
Room 1002, No5, Lane 158, Da.Mu.Qiao Road, Shanghai200032, China, 
埃科菲（中国）西餐厨师联谊会, 
中国上海 大木桥路158弄5号
1002室,200032
+ 86.1360.168.20.72

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Sommelier 2010, Bangkok Wine Fair, 2 July 2010

June 8th, 2010

Sommelier 2010 Press Release

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The Emporia, Chinese Restaurant – Bangkok

June 6th, 2010

By Emi Kagawa

Emporia 8Images©2010 restaurantdiningcritiques.com and Emi Kagawa

The Emporia, Emporium Suites, EL Floor, 622 Sukhumvit Soi 24, Bangkok 10110
Tel 02-664-9999 ext 1608
email: fb@emporiumsuites.com
Opening Hours: 11:30-14:30; 17:30-22:00
Credit cards: Yes
Prices: Moderate

All dishes at Emporia are well presented and on the whole very good, especially the deep-fried shrimp wonton. This modern and casual Chinese restaurant is located on the EL floor in the Emporium Suites. It is a comfortable place to visit at any time for lunch or dinner.

Emporia 2

Emporia 6Deep-fried shrimp wonton & pan fried bean curd

Emporia 7Various dumpling choices on the lunch set THB 499 ++Emporia 5Steamed shrimp ball with Chinese vegetables

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