BREAKING FOODIE NEWS
Updated: May 13, 2019
POSTED ON JANUARY 11, 2018
Foodies please note, a few weeks ago, the prestigious Michelin guide has made its entry into Bangkok. And while Im here Im determined to eat my way through the Michelin starred restaurants. Starting at the very top two-starred Michelin and right up to the street food Jay Fei who has been conferred a Michelin star.
Dish after dish has visual and gustatory starbursts. And wow! there is vegetarian caviar too, sublime in taste and texture: a vegetarian’s dream come true. Here the brilliant chef Arnaud Dunand Sauthier dazzles.
My sparkling starry meals in Bangkok begin at the legendary epitome of French fine dining, the best in Thailand (since 1958) Le Normandie. It is truly a connoisseur’s fantasy of splendid cuisine, impeccable service and elegant ambiance.
The tiny gem like amuse bouches implode with flavour and texture. I love the fact that the distinction of many dishes is a judicious intricacy, the strength of others is their focus: how intensely they taste of their central ingredient, like the seabass. And the airy and light Grand Marnier mousse is easily the best in Thailand. It elevates my Michelin starred meal even higher. From the starred French fine dine I go to my other favorites, the British High tea and the Thai Restaurant in the 141 year old historic Mandarin Oriental, But before I do that I request the chef for the recipe of the vegetarian caviar.He sets it in an empty caviar tin. If you cant find one, then any small tin will do. You need cauliflower, spring onion, veg gelatin and a little mayonnaise. No quantities are being given as it depends on the size of the tins you use to set it.Peel the extremity of the cauliflower then chopped finely. Blanched for 1min then refresh in ice bath.
Mix with the chopped truffle ( if not available, use mushrooms), sliced spring onion. Let mixture macerate for 4hrs.
Make the jelly with
and veget gelatin
Roast the cauliflwer until brown color then add water to cover it. Cooked for 2 hrs.
Pass the liquid through a cloth then put the gelatin
Put the cauliflwer couscous inside the box then cover with the jelly.Let it set and finish with some mayonnaise
BRITISH HIGH TEA
It is here in it’s elegant and historic “Authors Lounge” that I sip (literally too) over a century of legendary literary history. I enjoy the classic British High tea. It is here, in Le Grand Dame that the world renowned authors (Somerset Maughm, Noel Coward ) have lived and immortalised it. Dapper dynamic Australian Gregg Lidell who continues to helm this landmark orchestrates everything to perfection, everhelpful Karn Puntohong epitomises best of Thai hospitality. It is here, that the very gifted Patisseur Christophe Sapy constructs (the only suitable word for his amazing work) cakes. Each one a work of art. And his pastries seduce, Through it all we nibble on superlative finger sandwiches (cucumber,chicken, ham). Outstanding pastries, tarts, madelienes and a meltingly, rich, chocolate cake. And the most delightful scones with clotted cream and rose petal and pomelo jams.
And oh! That amazing sourdough bread, freshlybaked and crusty on the exterior and soft and warm inside has me asking for more. The gifted young Danierl Texter not only takes me to the amazing treasure trove of freshly baked bread, cakes and pastries but also shares the recipe of an easy to make bread at home. Should you need it, please email me firstname.lastname@example.org
HIGH ON THAI
It is here too, that Bangkok’s finest Thai restaurant beckons. Time is standing still as I gently glide down the gleaming “River of Kings”. We do so in a beautiful wooden-carved long tail boat. At the other end of the bank Sala Rim Nam, an exquisite restaurant serving authentic Thai food awaits me. But that is yet another story. A delicious one too!