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Taste leisa tyler reports on the latest food and drink news from the region
OLD SCHOOL, NEW STYLE
Joining ranks in Singapore’s growing trend to convert colonial and conservation buildings into lifestyle hubs, one of the city’s favourite old travellers’ haunts, the Majestic Hotel has recently re-opened as a boutique hotel.
Creating much fuss and fanfare amongst the city’s style gurus and fashionistas is the restaurant attached to the New Majestic Hotel. Although it is proportionately small, the eatery is big on glam pseudo-60s style, with portholes in the ceiling that look up to the hotel’s swimming pool. Chinese-inspired degustation menus serve en-vogue small portions of well dressed delicacies such as foie gras with Peking duck, claypot of fi sh meal, Boston lobster with creamy milk and lime sauce, and crispy durian ice-cream. 31-37 Bukit Pasoh Road, tel +65 6511-4718, www.newmajestichotel.com
BEACH BABE
Belgian-born Chef Joeri Schreurs has been causing a stir on Koh Samui since recently opening TawaNN restaurant within the brand new Renaissance Koh Samui Resort.
Marrying the zesty, fresh fl avours of ai herbs with the abundance of seafood found in the Gulf of Siam, the young chef has been described as having a dynamic, bold, and even unconventional, cooking style.
Expect to see some unique dishes on TawaNN’s menu such as Sherbet Langoustine with a Dash of Lime to cleanse the palate, followed by Lobster Ragout with Duck Liver “ ai” Beer Bignet with Fresh Herb Sauce.
And what does the young chef think about the local cuisine? Admitting a soC spot for ai soups, Joeri says he simply loves the lemongrass-infused coconut soup tom kha gai; although he predicts that this might evolve to the feisty tom yam aC er a few more years in the Kingdom.
Renaissance Koh Samui Resort & Spa, Laem Nan Beach, tel +66 (0)77 429 300, www.renaissancehotels.com/usmbr
FESTIVE FRUIT
It’s that delectable time of year again; when the glut of ailand’s abundant fruit varieties are in season.
Mangoes, custard apples, rambutan, longkong, durian, longan, jackfruit and mangosteen are available across the Kingdom, and the esteemed sweet and tangy lychee in the north.
To celebrate the tropical harvest, several provinces are holding week-long fruit festivals, featuring fantastic folk entertainment, orchard tours, stalls and messy fruit-eating contests.
Among the best are Chanthaburi at Chanthaburi Sports Stadium and Rayong at the Tapong Fruit Market on 1-9 May; and the Lychee Fair at Chiang Rai’s Maekorn Farmers Market from 21 May to 6 June. www.tourismthailand.org.
BANGKOK BOP
Dig out your dancing shoes and head over the Chao Phraya River to Bangkok’s latest hit on the city’s club scene – Zeta Bar at the new Millennium Hilton Bangkok. Clad in scarlet, with etched glass and carved wood lattice edges, Zeta starts as a luxury lounge – until the later hours, when the volume goes up and out comes the house, hip-hop and funk, transforming it into a thumping club manned by the city’s hottest DJs. Try the bar’s signature cocktail, Ebony Eyes, combining Belvedere vodka, Frangelico, white creme de cacao and two chocolate truffl es in one delicious drink. 3rd Floor, Millennium Hilton Bangkok, 123 Charoennakorn Road, tel +66 (0)2 442-2020, www.bangkok.hilton.com
NYC SLICK
Fancy a bite of the Big Apple while in Hong Kong? en head on down to TRIBECA, the recently opened 8,000-sq club that takes its name from the famed night-life scene of this part of New York.
The new party spot is the work of Chinese clubbing veteran, Sylvio Wang, who is hoping to class up the local clubbing scene with this new party place.
Start your night in the oval Martini Bar with its voluptuous deep purple and red sofas, sipping a signature Uptown Martini or Midtown Mojito. en, get down and boogie on the dance fl oor, under the glitter of more than 30,000 pieces of yellow and amber crystal studding the walls. 4th Floor, Renaissance Harbour View Hotel, 1 Harbour Road, Wan Chai, tel +852 2836-3690
KHMER KITCHENS
A few short years ago, the world of Khmer cuisine was virtually unknown to the humble visitor, but all this is set to change. A string of new restaurants is bringing local cooking to the tourist table, and among the best is Phnom Penh’s celebrated Malis. e vision of Chef Luu Ming, Malis offers authentic Khmer favourites in stylish surrounds but at reasonable prices. In particular, local gourmets rave about the Beef Lok Lak and Prahok with Seasonal Vegetables. 136 Norodom Boulevard, tel +85 (0)23 221022
LOVE OF LANNA
For most visitors to ailand, ai cuisine is o en represented by dishes indigenous to Bangkok. In fact, the Kingdom divides its country into four distinct regions, each featuring its own unique style of cooking and cuisine.
The northern regions of Chiang Mai and Chiang Rai derive their culinary delights from the former Lanna Kingdom. With less coconut, less curry and more spice, the food from ailand’s Golden Triangle draws inspiration from Laos, Yunnan and Myanmar.
Traditional favourites include khao soy, wheat noodles in a rich spicy broth; nam phrik, minced pork with tomatoes and chillies; and saai nuea – ground rice with pork sausage served with ginger and peanuts.
Lanna food is served at any number of local eateries in the north but, for a very chic treat, book yourself into the new Four Seasons Tented Camp Golden Triangle (www.fourseasons. com/goldentriangle).
Here, Chef Pichit Hongthong serves up an array of authentic local favourites at the camp’s Nong Yao Restaurant. Don’t miss yum pla krop, Mekong River fi sh with fresh mango and tamarind, and keang som gai, Lao-style chicken soup with roasted herbs.
BOOKS FOR COOKS
Thailand’s most famed destination spa, Chiva Som, has released a new book for lovers of their light and healthy cuisine. Using no oil, sugar or salt, the recipes offer many tantalising dishes that won’t leave you feeling guilty.
This tasty yam hua plee (banana blossom salad) is one of several easy-to-follow recipes from Chef Paisarn Cheewinsiriwat featured in Chiva Som’s thai Spa Cuisine. Published by Editions Didier Millet. www.edmbooks.com
ALL THE TEA IN CHINA
Like fi sh are to water, tea is to the Chinese. e life-force of a nation, Chinese tea has been fêted for its antioxidant, fat-dissolving, blood-purifying qualities; while drinking a quality cup is a symbol of status and class.
The spring months, April and May produce the choicest, most sought-a er leaves, with Spring Harvest teas fetching up to several thousand dollars a kilo.
Every Chinese city has dozens of tea shops, which are the best place to sample the enormous variety of Chinese tea, as the vendors are more than happy to brew you a cup or two and explain each tea’s special individuality.
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