Cigar bars are flourishing in Hong Kong and Singapore and are a conspicious show of wealth, although in Thailand, due to strict enforcement of anti-smoking laws, the cigar business is literally as dead as a stubbed out cigar. To make things even worse in an already adverse political and economic climate is the high import duty on cigars. Pacific Cigar Co. is Thailand’s largest importer of Cuban cigars and their sales have been dropping.
Coffee Beans by Dao – Bangkok
May 21st, 2009
Ekamai Branch: 47 Sukhumvit Soi 12
Tel. 02-713-2506, 02-713-2507, 02-713-2508
Ruam Rudee Branch: 20/12-15 Soi Ruam Rudee, Ploenchit
02 254 7117-9 ,02 254 7780-2
Silom Branch: Tel. 02-238-1141
Grand Centre Point Rajdamri Branch: Tel. 02-670-5080
Central World Branch: Level 2 Central World Bangkok
Tel. 02-613-1530-1
The outlandishly named “Coffee Beans by Dao” suggests an entirely different objective that bears little relation to the actual business at hand, and has nothing to do with “coffee beans”. It has flourished in spite of the “silly” name (conjuring up silly names for restaurants is a talent that most Thais inherently have) and has opened many outlets around the city. This very, popular Bangkok cake shop is currently, also known for its Thai specialty dishes, which it takes pride in serving daily to an eager horde of mostly affluent locals. Dessert prices start at 100 baht but they are well worth the expense.
Just to mention a few of the most popular dishes: glass noodles salad (Shanghai Noodles) 180 baht, crispy wanton Pad-Thai shrimp 180 baht, crispy morning glory salad 200 baht, green curry chicken 150 baht, rad-na noodle or flat bread 140-200 baht.
Brunello Wine Dinner, Beccofino Restaurant, 30 May 2009 – Bangkok
May 20th, 2009
Brunello di Montalcino Wine Dinner
Saturday 30th of May, 2009
Menu
Starter
Sturgeon Carpaccio with mustard cress,
lemon and olive oil dressing
Chardonnay 2006, Donna Lisa Bianco
Second Course
Tortelli pasta stuffed with duck liver, fresh Italian sausages ragout
and summer black truffles
Chianti Docg Querceto 2007, Castello di Querceto
Main Course
Aus. Wagyu Beef Roulade stuffed with Porcini mushrooms, spinach
and Sangiovese red wine sauce
or
Pan fried fillet of Monk fish wrapped in bacon with vegetable tortino
and Sangiovese red wine sauce
Brunello di Montalcino Doc 2003, Renieri
Dessert
Pistachio di Bronte mousse with wild berry sauce
and hazelnut ice cream
Lavazza coffee or Ronnefeldt tea
Grappa Inga , Delle Bianche Terre di Gavi
Baht 2,400++ per person
Tokyo Table, Thai-Japanese Fusion Cuisine – Bangkok
May 19th, 2009
8/1 Soi Ekamai 6, Sukhumvit 63 Road
Klongton-Nua, Wattana
Bangkok, 10110
Tel/Fax. 02-391-4103
Mobile. 086-525-3619
Credit Cards: Yes
Prices: Moderate
Tokyo Table is a special hidden place on Eccomai. Choose from the Thai/Japanese fusion cuisine, the selections are very interesting as well as being quite innovative and mainly good. Avoid the typical, classic Japanese dishes such as sushi or Hayashi rice, as there are a multitude of Japanese-operated places around the area in which you may experience these dishes. Stick with what they are concentrating on here: Thai-Japanese Fusion, you will be pleased.
The Athenaeum, Caltech, Pasadena – Los Angeles
May 16th, 2009
The Athenaeum is a well-kept secret amongst alumni and friends of the California Institute of Technology. Membership is open to individuals associated with the teaching, research, or administrative staffs at Caltech, the Jet Propulsion Laboratory, the Huntington Library and Art Gallery, and the Palomar Observatory.
As early as 1921, George Ellery Hale, renowned astronomer, Caltech trustee, and director of the Mount Wilson Observatory, envisioned an Athenaeum in Pasadena modeled after the club in London. Hale had already spurred intellectual life in the region by bringing former MIT President Arthur A. Noyes and physicist Robert A. Millikan to Caltech. Together this trio positioned the California Institute of Technology as a world-class center for teaching and research in engineering and science. During the 1920s, cultural life also blossomed around two other centers of scholarship in Southern California–the Mount Wilson Observatory and the Huntington Library and Art Gallery.
The first formal dinner was held in February 1931, when Albert Einstein arrived for a two-month sojourn at Caltech. Three Nobel Prize winners, Albert Einstein, Robert A. Millikan, and A. A. Michelson, attended that dinner. Portraits of Hale, Noyes, Millikan, the Balches, and Caltech’s past presidents hang in various rooms throughout The Athenaeum.
The Athenaeum’s dining facilities are open Monday through Friday,
except Institute holidays.
For reservations, call (626) 395-8282
The Main Dining Room, the Hall of the Associates, and in good weather, the East and West Patios offer gracious settings for weekday dining. The Athenaeum boasts a varied and excellent menu as well as an extensive wine cellar. Appropriate dining attire is requested. Hours of service are Monday through Friday:
DINNER MENU
Appetizers
Fresh Pea and Wild Sonoran Shrimp Risotto
pancetta, lemon, leeks, and crispy shallots
Lobster Bisque
fresh lobster meat, tarragon, whipped crème fraîche
Chicken Gallantine
celery root apple salad, apricot chutney, rhubarb, cherry walnut vinaigrette
Beef Carpaccio
marinated marble potatoes, cornichon, arugula, truffle vinaigrette
______________________________________________
Salads
Athenaeum Caesar Salad
with aged Parmigiano-Reggiano, marinated anchovies and croutons
Yes We Have a Green Salad
pickled cauliflower, olives, haricot vert, tomatoes, green goddess dressing
Spring Goat Cheese Salad
baby beets, kumquat, dates, candied pecans, radiccio, radishes
arugula, lemon vincotto
Duck Confit Salad
red wine poached pear, dried cherries, endive, salad greens, lotus root,
brie toast, plum dressing
______________________________________________
Entrées
Roast Alaskan Halibut
artichokes barigoule, lemon risotto, fava beans
Pan Roasted Loch Duart Salmon
asparagus, king mushrooms, spinach, almonds, curried carrot broth
Balsamic and Fig Glazed Jidori Chicken
mushroom potato galette, nettles, olive chicken jus
Green Olive Crusted Duck Breast
poached tangerines, foie gras, bleu cheese potatoes, blackberry gastrique
Stuffed Veal Breast
fennel sausage, parmesan, herbs, olive oil mashed potatoes, asparagus
Grilled Moroccan Lamb T-Bones
marinated with orange, cumin, garlic, coriander and olive oil
served with ratatouille, crisp hummus and tahini lamb sauce
Grilled Bone In Filet Mignon
crispy potato sticks, Roquefort creamed spinach, morel mushroom flan
Spring Vegetables with Parmesan Polenta
pea shoots, mascarpone, marinated heirloom tomato confit
Seafood Trio
seared sesame ahi with lemon risotto, Dungeness crabcake
and spring vegetable salad, colossal prawn with a polenta cake and arugula
______________________________________________
Breakfast
7:00 am to 9:00 am
Lunch
11:30 am to 1:30 pm
Dinner
5:30 pm to 9:00 pm
Breakfast reservations are not required for parties of eight or less.
Lunch and dinner reservations are strongly recommended.
Private Dining Rooms
Several attractive private dining rooms are available for meetings or special functions. These include the Library (capacity 30), the East and West Private Dining Rooms (capacity 40), and the Card Room (capacity 30). The Private Events Office will take your reservations and assist with all phases of your planning. Please call (626) 395-8264 for more information.
Rathskeller
Located on the lower level of the Athenaeum, the Rathskeller Bar and Game Room offer a casual setting for impromptu gatherings. Reservations are not necessary for parties of eight or less. The Rathskeller offers full bar service and is a pleasant place to relax and enjoy a cocktail at the end of the day. A special bar menu is available Monday through Wednesday and Friday from 5:00 pm – 8:00 pm. On Thursday, a special all you can eat buffet is available from 5:00 pm to 8:00 pm. Join us on the Olive Terrace for our Rath al Fresco for summer evening dining from mid May through September.
The Rathskeller bar is open Monday through Thursday from 5:00 pm to 9:00 pm, and Fridays from 5:00 pm to 10:00 pm. Beverages served in the Rathskeller may not be taken to any other area of the Athenaeum. The Rathskeller is available for private parties.
Hayman Lounge
Located in the southwest corner of the main floor, the Hayman Lounge is a gift from alumnus Richard Hayman. Surrounded by photographs of Caltech Nobel Laureates and other noted Caltech scientists, members and their guests can enjoy this intimate setting for cocktails, a glass of fine wine, or specialty coffees before or after dinner. The Hayman Lounge is open Monday through Friday, 5:00 pm to 10:00 pm.
Main Lounge
To the right of the main entrance is the Main Lounge, a large paneled lounge with comfortable seating and a massive fireplace. Members and guests are invited to take a moment to sit and enjoy the ambience. The Lounge is available for private parties. Make reservations through the Private Events Office, (626) 395-8264.
Masala Art Indian Restauarant – Bangkok
May 15th, 2009
Eight Thonglor Complex
Sukhumvit Soi 55, Thonglor Soi 8
Wattana, Bangkok 10110
Tel. 02 713 8357 – 8
Website: www.masala-artbkk.com/
Credit Cards: Yes
Prices: Moderate
Opening in 2009 in the new Thonglor Eight building the restaurant has a fresh, contemporary design that is pleasing overall. Chef Sudesh Kumar who was previously at the world renowned Taj Group of Hotels in New Delhi cooks authentic, Northern Indian cuisine. They do have an adequate wine list but I personally, would order a lassi or the lighter blend of yoghurt, roasted cumin seed, green chili, coriander and mint called, chaaj.
The Oyster Bar – Bangkok
May 9th, 2009
The Oyster Bar
395 Narathiwas, Soi 24
Tel. 02 212-4809
Mobile. 089-895-2762
Opening Hours: Closed Monday; Tues-Sat 6pm-11:00pm; Sun 6pm-10:00pm
email: info@theoysterbarbangkok.com
www.theoysterbarbangkok.com
Credit Cards: Visa, MC
Prices: Moderate
The Oyster Bar is located directly across the street from the Oakwood City Residence on Soi 24. Bill Marinelli, fondly known as “Billy” is the owner, and you can find him on most evenings, behind the counter shucking oysters while sporting a red bandana on his head, quite a character in his own right. He spent some time in San Francisco during the eighties and Billy and I recalled a few people we both knew including a Frenchman who introduced the cultivation of French Belon oysters in California for the first time and his partner, in charge of the financial end of the business, and I believe a Swiss, who had an attractive, black mistress with a gregarious personality from Mississippi called Odella. He opened an oyster bar for her in the middle of the financial district in San Francisco and called it Odella’s and put her in charge, to sell Belon and other oysters, which their company were farm-raising at Pigeon Point.
In Bangkok at The Oyster Bar, the oyster selection changes frequently as shipments arrive twice a week, (unheard of in Bangkok as once-a-week is the norm) on Tuesday and Friday from Washington State. On the night I was there they had on display: Belon, Kumamoto, Skookum Inlet, Eld Inlet oysters all from Washington State, USA.
They also were showing Little Neck Clams and a delicacy rarely, if ever, found in Southeast Asia, Dungeness Crab!
Tavern, (Brentwood) – Los Angeles
May 8th, 2009
Tavern
11648 San Vicente Boulevard
Los Angeles, California 90049
Tel. 310 806 6464
Fax. 310 806 6466
www.tavernla.com
Opening Hours: Breakfast, Lunch, Dinner
Credit Cards: All major
Prices: Moderate-Expensive
The former Hamburger Hamlet space, after a complete architectural reincarnation, emerges as Tavern by chef Susan Goin along with Caroline Styne. It is divided up into three rooms: the larder (the casual take-away area), the bar and the atrium that are less casual.
Menu: Dinner
STARTERS
beluga lentil soup with yogurt and green harissa
roasted asparagus with polenta, fried egg and parmesan
spring vegetables with burrata, olives and meyer lemon
green goddess salad with dungeness crab and avocado
duck sausage with frisée and kumquat marmalade
diver scallops with green garlic soubise and tangelo
simple green salad with soft herbs
MAIN COURSES
wild mushroom ragoût with farro and walnuts
torchio carbonara with english peas and parmesan
market fish with green rice, crème fraîche and pistachio
tasmanian salmon with fennel, orange and cucumber
west coast bouillabaisse with rouille toast
the devils chicken with mustard breadcrumbs
slow-roasted pork shoulder with red cabbage and abbamele
beef daube with carrot purée, tomato confit and olives
grilled lamb with white beans and feta salsa verde
niman ranch steak with creamed spinach and duck-fat potatoes
the tavern burger with salad, fries or onion rings
This is the menu that should peak interest in this section of the city as take-out has always been popular in Brentwood:
Larder Direct
310 806 6460
TAKE AWAY
CHEESE AND CHARCUTERIE (sold by the pound)
european and american cheeses
alps salumi
lomo and chorizo
leporati prosciutto di parma
prosciutto di san daniele
jamon serrano, 18 month-aged
chicken liver with pancetta
pork rillettes
SALADS
arugula salad with citrus, dates, walnuts and parmesan
farro tabouleh, beets, carrots, chickpeas and feta
shrimp, crab, avocado with buttermilk dressing
chopped chicken, apple, bacon, mustard and blue cheese
SANDWICHES
The Angeleno –burrata, artichoke, cavolo nero
The American in Paris –iowa ham, oregon butter, mache
The Niçoise- tuna, cucumber, black olive, tomato, egg
The Pilgrim-turkey, cranberry, stuffing, mayonnaise
DRESSINGS & Sauces (sold by the half pint)
buttermilk
green goddess
meyer lemon cream
cumin vinaigrette
mustard vinaigrette
harissa
tapenade
feta salsa verde
romesco
IN THE CASE
little gems with radishes and buttermilk dressing
green rice salad with pistachios and ricotta salata
spring vegetables with meyer lemon cream
AOC bacon-wrapped dates stuffed with parmesan
gulf shrimp with horseradish cocktail sauce
seared albacore with tapenade
slow-roasted tasmanian salmon with cucumber yogurt
chicken saltimboca with parmesan crumbs
roasted chicken with preserved lemon & green olives
the devil’s chicken with dijon mustard
liberty duck confit with kumquat marmalade
herb-roasted lamb with provençal breadcrumbs
braised beef short ribs with horseradish cream
peppered niman ranch steak with salsa verde
mac n’ cheese with gruyère and aged cheddar
roasted beets and carrots with cumin
italian broccoli with garlic and chili
wild mushrooms persillade with breadcrumbs
curried cauliflower with red vinegar
long cooked cavolo nero
mashed potatoes
jerry’s carrot purée
seasonal market fruit
market berries
pickled golden raisins
Sui Sian Restaurant, Landmark Hotel – Bangkok
May 7th, 2009
Sui Sian Restaurant
The Landmark Bangkok Hotel,
138 Sukhumvit Rd,
Phrakhanong Nua, Klongtoey
Bangkok 10110
Tel. 662-2544040
Fax. 662-2534259
138 Sukhumvit Road Phrakhanong Nua Klongtoey
Bangkok, Thailand 10110
Dress code: Smart Casual
Credit Cards: All Major
Prices: Moderate-Expensive
The menu, true to form for most Chinese restaurants, is voluminous. The cooking in this restaurant is predominantly Cantonese and the lunch menu is priced reasonably and contains a variety of dim sum, which are essentially various mixtures or ingredients enclosed in a dumpling, such as: deep-fried crab claws filled with shrimps 90 baht, deep-fried mashed taro filled with assorted meat 75 baht, steamed rice noodles rolled with BBQ pork 75 baht, deep-fried prawns with mayonnaise sauce 90 baht. They are also known for their deep-fried salmon spring rolls. As is common in this type of restaurant, they offer live fish and crustaceans that may be chosen live from a tank and can be prepared in a myriad of different ways.
Marion Davies “Ocean House” Opens as Annenberg Community Beach House – Santa Monica, California
May 5th, 2009
Photo above: Marion Davies’ “Ocean House” Santa Monica. The main house as it looked while being operated for a brief period as a hotel.
On April 26, 2009, the $29 million Annenberg Community Beach House opens, at the recommendation of Wallis Annenberg and in partnership with the City of Santa Monica and California State Parks, at 415 Pacific Coast Highway.
It will be open every day including Sunday from 8:30 a.m. to sunset.
In 1928 Will Rogers sold a parcel of land on the beach with two large houses on it to William Randolph Hearst, who then gave it to his paramour actress, Marion Davies. He commissioned Julia Morgan, the architect of the Hearst Castle, to design and build a three-story, 118-room, 34-bedroom, 55-bath Georgian mansion on the Pacific Coast Highway in Santa Monica. It was accompanied by three guesthouses, two swimming pools, tennis courts and dog kennels and was called “Ocean House” and cost over $7 million, a staggering amount at the time.
Marion Davies retired from the film business in 1937 and, in 1947, she sold the property to the state of California who leased it to the City of Santa Monica, which, leased it to a hotel, Ocean House, whose owner, Joseph Drown, after operating it for a period of time, incomprehensibly, demolished the 118-room main house.
The hotel was followed by Doug Badt’s Sand and Sea Club. Badt added cabanas and dressing rooms for club members.
As a child, I was fortunate enough to have dined in the Ocean House Hotel in the main house before it was demolished, on several occasions, and subsequently, my grandparents joined the Sand & Sea Club and I remember spending summer day’s splashing around in the long, marble pool.
Most of the property was torn down in 1958. By the time the City of Santa Monica and the Annenburg Foundation and Wallis Annenberg, who spearheaded the idea and supplied a great deal of the financial aid through the foundation started the resurrection, only one of Davies’ guest houses and the 110 foot swimming pool remained. That building has been, to put it more gracefully, “retired” and supplemented by new buildings.
In the late 1980s, restaurateur Michael McCarty (Michael’s) proposed replacing the Sand and Sea Club with a new “luxury hotel.” The City loved the idea but residents did not, and put a measure on the ballot that would ban any new hotels on the beach. The residents won the battle over City Hall and McCarty.
