Tasting and Tasty BKK
It is a retrospective post: wahhahah. Too busy to post on actual dates.
The tasting for the dinner went pretty well, except for a slight snafu with the main course.
Well, the families met at 8 pm on Aug 10 at the Tanglin's Churchill Room - Dad looked extremely spiffy that night. Too bad didn't think to take photos with the mob phone *duh*
Here was the menu that we sampled:
Appetisers
Terrine of Lobster & Prawn, Nonya Pickle, Asian Salad with a dash of Fragrant Shallot Oil
Sesame Crusted Maguro Tuna, Steamed Lobster with Herbs and Mesclun Mixed Teriyaki Oil
Caesar Salad with Bread Crouton, Cured Cherry Tomatoes on Curry Marinated Beef Carpaccio
Comments: Who comes up with these names I wonder. SOooo cheem right? But I suppose it would be half as glam/romantic if it read prawn cake and oil.. whahahhahah!
Anyway, the Terrine was really a high class chye dao kuay looking slab heheh. But it was quite tasty, especially with the achar.
Gnat's favourite was the Tuna - seared slightly so the inside remains sashimi style red. Comes with a lobster tail too (though it looks more like a Yabbie), sitting fatly in its shell. Yums man.
The Caesar was rich rich rich. Too much, but wha, you won't believe the carpaccio... thin slivers of beef, mottled with veins of fat, gleamed rather fetchingly. Coated ever so subtly with the curry flavouring, the taste simply explodes in your mouth. WONDERFUL, however only four slices.
Will let it remain a surprise which ones we picked for the meals... so you have something to look forward to! heheh. Please note that whatever I liked may not have been the choice of the parents.
Soup
Crab Cappuccino with Armagnac
Cream of Smoked Pumpkin Soup with Costini
Yunan Consomme, Pai Ti Shell filled with Asian Marinated Crabmeat
The Consomme was, as its name indicated, a rather clear soup, very subtle. Little hints of chives in the broth. But it came with very cute pai ti shells filled with crabmeat. Very nonya.
The pumpkin and Cappucino was rich!!! But very agreeable to everyone's palate. Ultra creamy but very tasty. Loved the traditional (read non avant garde) presentation of the Crab Cappucino - small coffee cup. *laughs* and nice touches if very finely chopped herbs crusted the top. Great stuff.
Mains - won't write about them. They were quite sad after the 1st 2 courses... just lacklustre and not very good actually.
But man, the desserts...
Creme Brulee was super yum. There's an option to serve it with vanilla, choclate mousse and a whole lot of fancy french desserts - but judging by the way the Brulee disappeared 1st, think its the best tasting of the lot... then, there was this chilled sweetened wheatgrass drink. It was green, a tad bit sour - and actually very yummy. Came with caramel banana crepes. snort. ie: banana pancakes la.... very good combination of the sweet and sour.
The next day, we left for BKK. Gene's pictured drinking a SingHa at a small stall right smack in the middle of Chatuchak Market.
The a MAZE ing weekend market complex has 9,000 stores, indescribly narrow warrens and tons of people. Think sweaty people barging through, haggling for bargains.
That beer was sorely needed after an hour of charging through the place, lugging around 1) big vase 2) three t-shirts 3) six cups and two plates 4) 1 pants in about 33 deg C heat.
Eventually also bought a great oil painting for 2000 bht, or about $80 + Sing
Ate loads of yummy food, except the restaurants were very farang friendly and so the food wasn't spicy enough!!!!
Visited gems like Le Dalat Indochine which was Vietnamese food, served in this old bungalow. Very nice - ordered these huge prawns with garlic, chili - excellent.
Glitzy shopping at The Emporium , but try out its Thai restuarant Galapapruek's fried fish. Crispy with drizzles of excellent sauce.
The tasting for the dinner went pretty well, except for a slight snafu with the main course.
Well, the families met at 8 pm on Aug 10 at the Tanglin's Churchill Room - Dad looked extremely spiffy that night. Too bad didn't think to take photos with the mob phone *duh*
Here was the menu that we sampled:
Appetisers
Terrine of Lobster & Prawn, Nonya Pickle, Asian Salad with a dash of Fragrant Shallot Oil
Sesame Crusted Maguro Tuna, Steamed Lobster with Herbs and Mesclun Mixed Teriyaki Oil
Caesar Salad with Bread Crouton, Cured Cherry Tomatoes on Curry Marinated Beef Carpaccio
Comments: Who comes up with these names I wonder. SOooo cheem right? But I suppose it would be half as glam/romantic if it read prawn cake and oil.. whahahhahah!
Anyway, the Terrine was really a high class chye dao kuay looking slab heheh. But it was quite tasty, especially with the achar.
Gnat's favourite was the Tuna - seared slightly so the inside remains sashimi style red. Comes with a lobster tail too (though it looks more like a Yabbie), sitting fatly in its shell. Yums man.
The Caesar was rich rich rich. Too much, but wha, you won't believe the carpaccio... thin slivers of beef, mottled with veins of fat, gleamed rather fetchingly. Coated ever so subtly with the curry flavouring, the taste simply explodes in your mouth. WONDERFUL, however only four slices.
Will let it remain a surprise which ones we picked for the meals... so you have something to look forward to! heheh. Please note that whatever I liked may not have been the choice of the parents.
Soup
Crab Cappuccino with Armagnac
Cream of Smoked Pumpkin Soup with Costini
Yunan Consomme, Pai Ti Shell filled with Asian Marinated Crabmeat
The Consomme was, as its name indicated, a rather clear soup, very subtle. Little hints of chives in the broth. But it came with very cute pai ti shells filled with crabmeat. Very nonya.
The pumpkin and Cappucino was rich!!! But very agreeable to everyone's palate. Ultra creamy but very tasty. Loved the traditional (read non avant garde) presentation of the Crab Cappucino - small coffee cup. *laughs* and nice touches if very finely chopped herbs crusted the top. Great stuff.
Mains - won't write about them. They were quite sad after the 1st 2 courses... just lacklustre and not very good actually.
But man, the desserts...
Creme Brulee was super yum. There's an option to serve it with vanilla, choclate mousse and a whole lot of fancy french desserts - but judging by the way the Brulee disappeared 1st, think its the best tasting of the lot... then, there was this chilled sweetened wheatgrass drink. It was green, a tad bit sour - and actually very yummy. Came with caramel banana crepes. snort. ie: banana pancakes la.... very good combination of the sweet and sour.
The next day, we left for BKK. Gene's pictured drinking a SingHa at a small stall right smack in the middle of Chatuchak Market.
The a MAZE ing weekend market complex has 9,000 stores, indescribly narrow warrens and tons of people. Think sweaty people barging through, haggling for bargains.
That beer was sorely needed after an hour of charging through the place, lugging around 1) big vase 2) three t-shirts 3) six cups and two plates 4) 1 pants in about 33 deg C heat.
Eventually also bought a great oil painting for 2000 bht, or about $80 + Sing
Ate loads of yummy food, except the restaurants were very farang friendly and so the food wasn't spicy enough!!!!
Visited gems like Le Dalat Indochine which was Vietnamese food, served in this old bungalow. Very nice - ordered these huge prawns with garlic, chili - excellent.
Glitzy shopping at The Emporium , but try out its Thai restuarant Galapapruek's fried fish. Crispy with drizzles of excellent sauce.
Even Chatuchak's sole air-conditioned restaurant was excellent!
Personally, it was the accomodation that made me very very happy. Check this out. It was what we stayed in (it looks exactly the same as in the pix)... super happy just lounging in it.
The hotel is on the "wrong" side of the river - which means that it has a charming boat ferry service, to bring you across to the sky train station etc etc. Very very civil.
Eugene of course had to find durians. But since they are not kosher in restaurants and hotels, it meant that we had to eat the pack standing in a back alley.
Great fun!
NB: Gene is suffering from post-holiday depression.
