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 WINE PUB |
Bangkok THAILAND |
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Argentinean beef in Thailand seems a bit incongruous, but we relished the juxtaposition at Bangkok’s King Power Pullman, when promoting The Argentine’s national day. Best was “Five Ways Beef” -- from tender fillet surf and turf to seared liver, cooked by creative chef Sylvain Royer. Tango dancers direct from Buenos Aires squared on the dance floor, reminiscent of a Xavier Cugat night club scenes from Hollywood Golden Years.
We adore the hotel’s Thursday night promotion at Wine Pub. One of the buzziest hotels bars in the City of Angels, its 5+5+1 counter buffet groans like a fancy Spanish bodega with cheeses and prosciutto (albeit, all with a French preference). Best yet are the prices. To draw customers, management minimally charges corkage -- just a few dollars per bottle, or enough to cover glass breakage. Even so, Thailand’s userous 278% import tax still makes even the cheapest bottle cost like gold. Choose 5 cheese, 5 cold cuts, and 1 bottle, for just 900 Baht/$27 net. Great value. |
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8/2, Rangnam Road
Thanon-Phayathai, Ratchathewi
10400, Bangkok, Thailand
Tel : +66 2 680 9999
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www.pullmanbangkokkingpower.com |
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rave: july 2009 |
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| ON THE 6 |
HCM/Saigon VIETNAM |
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On the 6 is Vietnam's hottest new restaurant. Little wonder to see maestro chef Didier Corlou's fingerprints all over the project. Set on fashionable Dong Khoi in Saigon's city centre, its sumptuous decor is choreographed by the film producers of Scent of Green Papaya fame. The organza-festooned setting is also used for film locales, but truly, its Didier's ambrosial food that stars. Currently jet setting weekly between his home in Hanoi to the southern capital, Corlou travels with a basket of spice treasures -- from green star anise, to fragrant cinnamon, to fresh vanilla pods -- all sourced from artisan growers, and a plethora of pepper varieties, plus salts. His fleur de sel de nuoc mam (scraped from the top of fish sauce vats) is particularly fragrant. From the menu, all courses can be ordered "Classic" or "Creation" -- the later being exquisite fusions of subtle taste layering. Classic, by contrast, highlights Didier's traditional French training, which has stood him in great stead cooking for heads of state. We especially loved his cold "lasagne" of squab with foie gras and green apple, layered with agar agar. Other knockouts are a taro soup redolent of vanilla and lightly garnished with sevruga; bread rolls laced with dried beef; and Breton artichokes+clams in a light curry sauce. We know Vietnam's Dalat is famed for artichokes (including a local herbal tea from the same!) but suspect these tasty behemoths are flown directly from France.
And they are worth every green mile!
Our Mekong Ecpicure tour group in Dec 08/Jan 09 eats at Didier Corlou's Cambodian venture, L'Art d'escales et des Sens in Siem Reap. |
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6 Dong Khoi Street
Ho Chi Minh City
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www.onthe6.com.vn |
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rave: september 2008 |
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