leisa tyler reports on the latest food and drink news from the region

NEW KID, OLD BLOCK
Since opening its new café in December, Amantee is no longer just one of Bangkok’s finest antique shops. Dine at one of its teak tables on a fusion of Asian and French cuisine, prepared with savoir faire by chef Jérémie Sebag. 131/1 Chaeng Wattana 13, Laksi, Bangkok, tel +66 (0)2 982-8694/5

VALENTINE HIGHS
Looking for the perfect place to woo your other half this Valentine’s Day (or any other day) in Bangkok? Al fresco restaurant

Vertigo on the 61st floor of the Banyan Tree Hotel is oft en noted as the most romantic restaurant in Asia. 21/100 Sathorn Road, Bangkok, tel +66 (0)2 679-1200

TOP TASTES
Celebrate Chinese-style and eat your way through the New Year, welcoming in the Year of the Dog with Hong Kong’s best home-grown cuisine.

Hong Kong’s 2005 Best of the Best Culinary Awards recently highlighted the city’s finest, most authentic and ingenious cuisine with more than 300 entries in four categories. Jasmine restaurant was presented with three Gold with Distinction awards for its winning dishes, which included spicy prawns with pepper, vegetables in pumpkin purée and chilled pear jelly with bird’s nest.

Shop 5, Jardine House, Central, Hong Kong, tel +852 2524-5098

HU’U ARE U?
Bangkok’s funkiest night out now starts at Hu’u (pronounced “who”), a pre-club bar and kitchen on South Sathorn Road. The latest in a trio of Hu’u clubs (following Singapore and Bali), Hu’u Bangkok bills itself as the largest bar in Asia. It has sleek decor, minimalist lighting and a team of innovative bartenders ready to shake or stir any cocktail you request. If that’s not enough, head upstairs to the tables of chefs Th omas David Anthony Smith and Virot Ponnadee (both formerly of London’s Savoy), who prepare a range of classical Asian dishes alongside a choice of tapas, organic vegetarian dishes, light snacks and fine European fare. 187 South Sathorn Road, Bangkok, tel +66 (0)2 676-6672

CITRUS FRESH
Eat your fill of pomelo during January and February as, after that, they’ll be off the menu until next season. A close relative of the grapefruit but with a more subtle taste, this giant citrus (growing up to a foot in diameter) is native to Malaysia and Indonesia and is used in

Thai and Chinese cuisine. Thailand’s most famous pomelo dish is yam som-o, a tangy, sweet and spicy salad that combines segments of the raw fruit with tiger prawns, roasted coconut, tamarind juice and chicken fillet strips – the ideal light lunch on a hot day.

OUT OF THE BLUE
Painting Hong Kong a different hue is the new Blue Bar at the Four Seasons Hotel. Here they offer a choice of 88 different blue cocktails inside a blue-toned bar while overlooking – you guessed it – Hong Kong’s big blue bay. Contemplate the blues with a Blue Cowboy (gin, blue curaçao, dry vermouth), then drink until you’re Blue in the Face (vodka, gin, blue curaçao, bitter lemon) before becoming spellbound by a Blue Hypnotic (citron vodka, blue curaçao, grape juice). 8 Finance Street, Central, Hong Kong, tel +852 3196-8888

’TIS THE SEASON…
The pomegranate is one of the oldest and most celebrated fruits known to man. It has graced several paintings of the Madonna and infant Jesus, was buried with the dead by the ancient Egyptians, is illustriously described by both Shakespeare and Homer, and has even been named the fruit of temptation that got Adam and Eve into so much trouble. After having fallen out of vogue in recent times, pomegranates are now making a comeback.

They are, in fact, becoming so fashionable that their juice was served up – with a dash of gin – at the last Oscars ceremony. The word “pomegranate” is Latin for “fruit of many seeds”; each one contains exactly 840 seeds, which explains why the fruit is linked with fertility. Most people chew on the seeds to release the tarty-sweet juice they swim in, but it’s also possible to roll the whole fruit on a hard surface until it’s soft and then extract the liquid with a straw. Find pomegranates at fresh food markets across the region during January and February.

Say it! Thai: “tob tim”; Mandarin: “liu” (second tone); Cantonese: “lau” (fourth tone)

SUPER FRUIT
Pomegranates are a type of “super food”; a single one is said to provide 40% of an adult’s recommended daily vitamin C intake. Amanda Gale, executive chef at Glow, the spa restaurant of Bangkok’s Metropolitan Hotel, is just one of the fruit’s fans. Try her new Chiang Mai organic river trout with fennel, pomegranate and rocket salad and a cumin-scented yoghurt. 27 South Sathorn Road, Bangkok, tel +66 (0)2 625-3333

HEAD NORTH
Causing a real stir since opening its doors last year is the Hyatt Regency Hangzhou’s super-stylish 28 Hu Bin Road restaurant. Highlights on the menu of seasonal and classic dishes include traditional longjing shrimps, beggar’s chicken and dongpo pork. 28 Hu Bin Road, Hangzhou, People’s Republic of China, tel +86 (0)571 8779-1234

CHINATOWN TREATS
Join the New Year revelry in Singapore’s Chinatown and sample some traditional Chinese party foods such as waxed duck, barbecued sweet meats and fresh fortune cookies. The street bazaars on Trengganu, Pagoda, Temple and Sago streets are filled with stalls serving local food and drinks, while fireworks, dazzling light and lantern displays, a prosperity garden and many other activities greet the year ahead. www.visitsingapore.com/cny

DINNER DATES
Taking the recent trend of Thai cooking schools one step further, the Blue Elephant restaurant chain is recommencing its Chef’s Table private-dining experience this January. The world-renowned chain, which specialises in royal cuisine, has 12 fine dining eateries worldwide, including one in an old colonial house near the river in Bang-kok. For the Chef’s Table, head chef Chumpol Jangprai creates a range of tantalising Thai and Thai fusion dishes in front of guests, giving tips on the art of royal Thai cuisine as he goes along. Meanwhile, pupils sit back and indulge in dishes such as cold Siam gazpacho served with pink lotus leaves and scallops with coriander crépes.

Dinner only. Reservations one week in advance are essential. 233 South Sathorn Road, Bangkok, tel +66 (0)2 673-9353/4 or email cooking.school@blueelephant.com

INN STYLE
The Chinese first came to Phuket during the early 19th century to work in the booming tin trade. Although they have long integrated into Thai society, evidence of their native culture still exists; the beautifully maintained houses on Th alang Road are a good example. One in particular stands out: brimming with antiques and vintage Chinese decor, the rustic China Inn offers visitors to Phuket the chance to dine in old-world Chinese grandeur. Serving Thai fusion food among tables filled with memorabilia and rooms alive with the past, there is no better place to escape the heat of the day. 20 Th alang Road, Phuket, tel +66 (0)76 356239.

dining out samui graeme malley of let’s
eat magazine reveals the island’s foodie highlights

When you first imagine Koh Samui, you would be forgiven for assuming that the dining options on a tropical island in Thailand might be somewhat limited. Sure, there should be some decent traditional Thai food, but probably not much else.

This couldn’t be further from the truth, however, Samui now boasts a multitude of top-class restaurants that feature cuisine from across the globe – plus more than just “decent” Thai food.

While the majority of restaurants tend to be in and around Chaweng Beach, it is worth making the effort to explore farther afield as there are some fantastic eateries spread across the island. The following is just a small selection of what Samui has to offer; you would be well advised to try at least one of them during your stay.

GOURMET DINING
Betelnut has now been around long enough to be classed as a Samui institution, offering casual yet elegant dining in an intimate setting in South Chaweng. Operations are overseen by experienced chef Jeffrey Lord, whose innovative and spontaneous dishes are a unique fusion of Thai, Californian, European and Japanese styles. Although the menu is limited, it offers a wide range of flavours and textures. Among the dishes on offer are blackened wahoo with Samui salsa and the intriguingly named “Buddha Jumped Over the Wall” (if you want to know what it is, you’ll just have to go and try it for yourself!). For serious food lovers, Jeffrey can also design special tasting menus (with advance notice).Tel +66 (0)77 413370

HIGH ROMANCE
Dining On The Rocks, the signature restaurant of the Sila Evason Hideaway & Spa at Samrong Bay, boasts uninterrupted 270-degree views of the surrounding sea and outlying islands. With tables for two spread over no less than eight different areas, there are never more than a handful of tables in any one section. The most romantic spot, however, must be the single table that sits alone on its own private deck – it’s so popular with couples that it is oft en booked days in advance.

The innovative menu not only reflects a fusion of Asian and Western styles but also offers some unusual contrasts that can best be described as “new Asian cuisine”, with a wine selection specially chosen to accompany every dish. Try the 10-course Experiences set dinner to get a real taste of what this restaurant is all about.Tel +66 (0)77 245678

TEMPTING THAI
Chef Chom’s at Tongsai Bay Cottages is one restaurant that can truly claim to offer “Royal Thai Cuisine”, as Chef Chom herself comes from a family who used to cook in the palace of the late Princess Vibhavadee Rangsit. Equally delicious is Chom’s home-style Thai cooking, which features the award-winning Tongsai Thai salad with seafood. The spacious dining room sits on a low hill and offers some great views of the bay below. Despite being somewhat off the beaten track at Choeng Mon Beach, it is well worth the effort.Tel +66 (0)77 245480

FRENCH FLAVOURS
Located on a quiet stretch of road near the airport and just off Big Buddha Beach, The Mangrove is a particular favourite with the island’s resident expats. The cosy, open-air dining area overlooks a grove of mangroves and a gently flowing stream, wiThextra tables in a beautiful new garden for when it gets busier (which it oft en does). The European and French menu changes monthly, but some favourites, such as slow-cooked lamb “Jarret” with Mediterranean spices, are always in season. A definitive blend of taste, style and savoir faire.Tel + 66 (0)77 427584, closed on the last three days of every month.

LUNCH WITH A VIEW
The Cliff , as its name suggests, sits high above sea level with picturesque views of the bay below, on the main ring road between Chaweng and Lamai. To really appreciate the view, book a table on the outside terrace.

The Mediterranean-influenced menu, while relatively small, offers a good variety of options including fettuccini all’ gambetti all’ conjac and piri-piri chicken, the house speciality. The wine list is huge, as is the selection of cocktails, all of which can be enjoyed in the separate bar area even if you are not planning to stay for lunch or dinner. Tel +66 (0)77 414266

CHIC CHINESE
Jing, opposite Central Samui Resort, is a welcome addition to Samui’s blossoming dining scene, serving authentic Cantonese cuisine prepared by Chef Lam, a native of Hong Kong. A row of red hanging lanterns leads into the reception and bar area, which is decorated with traditional Chinese ornaments and serves cocktails with an oriental twist. Choose to dine in the main section and watch your food being prepared in the open kitchen, or opt for one of the three private VIP rooms.

Jing serves dim sum from 11.30am to 3pm and reopens for dinner at 6pm with a traditional Cantonese menu. There are plenty of seafood dishes as well as other favourites like Peking duck and drunken chicken – all so much better than anything from your local takeaway back home!Tel +66 (0)77 413462

ORIGINAL ORGANIC
Zazen Restaurant is a uniquely designed eatery located right on the water’s edge between Maenam and Bophut at Zazen Boutique Resort & Spa. Its menu is best described as contemporary East-to-West cuisine with a strong emphasis on the use of healthy organic ingredients wherever possible, which is something not always easy to achieve on an island. Alongside an extensive a la carte menu, diners can choose from a number of set meals including the Asian Tropical Menu, featuring oriental cuisine from six diferent countries, or the four-course Lobster Menu for two. The wine selection more than equals the range of food, boasting over 75 different varieties.Tel +66 (0)77 425085

NEW KID IN TOWN
The latest addition to the island’s food scene, Rice, is more than just a restaurant, with separate dance and chill-out areas and a DJ playing music to suit the mood. Spread over two floors, each with seating for around 70, Rice is a laid-back and trendy spot where Italian chef Adriano Furlanich prepares Mediterranean and international dishes such as prawns in Samui coconut with mango and mint salad. Discover Rice for yourself in Central Chaweng, near Soi Green Mango. Tel +66 (0)77 231934

SEAFOOD HEAVEN
Set in a beautiful Thai garden complete with waterfall and plenty of greenery, Samui Seafood Grill & Restaurant is a sprawling and relaxing dinner venue. Select fresh seafood from the display and have it cooked in whatever style you desire. The menu also offers a range of Asian and European non-seafood dishes. Find the restaurant in North Chaweng, next to Baskin Robbins.
Tel +66 (0)77 413221

EXOTIC ITALIAN
Bellini, opposite Central Samui Resort in South Chaweng, sets new standards in both contemporary and traditional North Italian cuisine. The restaurant is elegantly designed and features a separate bar area complete with waterfall, and an air-conditioned (non-smoking) dining room with an open kitchen. The menu, created and supervised by Vecchia Napoli owner Francesco Vitagliano, offers traditional favourites (try the ossobuco) alongside more innovative Italian dishes. All of this is complemented by an extensive wine list and some of the island’s best cocktails. For a lighter meal, Bellini also offers a selection of tapas-style dishes to enjoy over a glass of wine or two.
Tel +66 (0)77 413831