Archive for December 5th, 2008

Le Normandie Grill, Oriental Hotel – Bangkok

Friday, December 5th, 2008

48 Oriental Avenue, Bangkok 10500, Thailand
Tel. +66 (2) 659 9000
Website: www.mandarinoriental.com/bangkok/
Opening Hours: Lunch: Noon-2:30 p.m.; Dinner 6p.m.-10:30 p.m.
Credit Cards: all Major
Prices: Expensive-Very Expensive

After some time in the culinary doldrums, The Normandie Grill was dead-on at a recent lunch from beginning to finish, and that accomplished in spite of the closure of both of the city’s airports by protestors for more than a week. The only thing they could not deliver was a quince tart, although dozens of other choices were provided. I might add that the hotel was reporting the lowest occupancy in their history thanks to the political squabbling, which escalated to the point of practically shutting down the entire country.

We started with escargots and a puree of white bean soup moving right along to saute of St. Pierre, the fish being extremely delicate and enhanced by a light sauce and dollops of white foam and my companion had an incredibly delicious crayfish dish. The views of the river are spectacular from the narrow dining room and I am happy to report that the service, the cuisine including the desserts were all at the Michelin star level.

Ristorante Massa – Tokyo

Friday, December 5th, 2008

Pictured above: our daughter, Akiko Grace Marshal on the shoulder of Chef Masahiko Kobe at Ristorante Massa, Tokyo

1-23-22 Ebisu
Shibuya-ku
Tokyo, Japan
Tel. (81) 03-5793-3175
Italian
Nearest Station: Ebisu
Website: http://www.massa-ebisu.com (Japanese)
Opening Hours: 11:30am to 3:00pm (last order 1:30) and 6:00pm to 11:00pm (last order 9:30), closed Wednesdays and the first Tuesday of each month
Credit Cards: Yes
Prices: Moderate-Expensive

Italian Iron Chef Masahiko Kobe,  also known as “The Italian Iron Chef”, opened his restaurant Massa in the year 2000 and due to his celebrity status it was an instant success. The menu at Massa changes daily and lunch is very popular, due to the small size of the restaurant booking is advisable. He was known as the “Prince of Pasta” when he was on TV and it is not a shock that his menu specializes in pasta.

He is one of Japan’s top chefs and by the age of 27 he had risen to be one of the top chefs at three-star Michelin Enoteca Pinchiorri, in Florence, Italy before being taken by the producer of “Iron Chef”.

The wine list is 100 percent Italian and has a good selection from most regions of the country.
There are two choices for dinner: the 6,000 course, and the 8,000 course. Both are among Tokyo’s greatest culinary bargains. Booking is essential: the ten tables are always full.

We were given an introduction to him by our friend, Chef Angelo Rottoli, Beccofino Restaurant, Bangkok, who was his roommate and they also worked together at Enoteca Pinchiorri in Florence.