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

ROCK AND ROLLS

A stylish little diner perched above Q Bar Bangkok, Wasabi has been dubbed as one of the finest Japanese restaurants and premier sake lounges in Southeast Asia. Recently relocated from Bali, this eatery is wowing Japanese and foreigners alike with its high-quality sashimi and innovative fusion-style sushi rolls. Particularly captivating are the Hot Foie Gras Rolls – decadently rich pan-fried foie gras with sweet mango and ahi po (raw marinated tuna cubes), perfectly teamed with rare Hakkaisan sakes and homemade soy sauce. Open from Tuesday to Sunday from 7pm to midnight. 34 Sukhumvit Soi 11, tel +66 (0)6 002-1727, www.wasabibangkok.com

KING OF THE KITCHEN

Singapore-born, Zurich-trained Jimmy Chok receives rave reviews for his easy cooking style and knack for blending the flavours of Asian cuisine with European techniques. We caught up with him, following the recent release of his book Simple: Cuisine of a New Generation, which is a perfect showcase of his innovative approach. How would you describe your own cooking style? I still call my food “fusion”, as I can’t think of another way to describe it. Have no fear for the word. My technique is French, but I tend to use lots of local flavours. What’s the most important thing an amateur cook should bear in mind? Keep it simple – don’t try too hard to impress. That’s where you will go wrong. A good roast chicken is harder to cook than most fancy stuff. If you could invite five people to a dinner party, who would they be? Thomas Keller – fantastic chef; Lee Kuan Yew – a great leader; Bill Gates – to ask him why he does what he does; and my parents – for their love and support. And what would you serve them? The freshest ingredients I can find in the market that morning would decide what I would cook for dinner. I tend to perform better if I don’t do too much planning ahead of time. Where would you recommend dining out in Singapore? For Chinese, always the Crystal Jade Group, as they are consistent through all of their restaurants. I also love Buko Nero, where the husband-and-wife team does wonders. Simple: Cuisine of a New Generation is published by Marshall Cavendish Editions. Available from all good bookstores or at www.marshallcavendish.com

WINTERS WARMERS

Mend ailing spirits with a bowl of hot Chinese soup from The Peninsula Hotel Bangkok’s Mei Jiang Restaurant. Head chef and kitchen alchemist Chef Kwok Fung Tam has lent his profound knowledge of traditional Chinese cuisine and medicine to create eight revitalising broths. Enriched with medicinal herbs and roots, the soups aim to balance the body’s ying and yang, promote longevity, boost the immune system and put a bounce back in your step. For proof, just sneak a peek at Chef Tam. He swears by his creations and looks at least 10 years younger than his age. The Peninsula Hotel Bangkok, Klongsan, tel +66 (0)2 861-2888, www.peninsula.com

LOG ON, EAT UP

Looking for a tried and tested place to eat in Bangkok? Just log onto this Europe-based online restaurant guide, www.Hotchpots.com, which has just added the Thai capital to the list on which it offers the low-down on the hippest places to dine. Listings are enrolled – or dismissed – by a team of independent critics based in the city, and although reviews seem more concerned about the décor than how tasty the food is, it’s not hard to find a good spot for a lazy Sunday lunch.

ISLAND ARRIVAL

Koh Samui’s stunning Tongsai Bay has recently employed the services of Chef Stefano Leone to head the resort’s The Butlers Restaurant. His inventive and innovative creations are set to become the talk of the island. Leone’s new Summer Menu – blending locally-caught seafood and Asian vegetables from his organic garden with the flavours of Europe – is not to be missed. Tuck into Thai water buffalo milk mozzarella with cherry tomatoes, basil and pine nut vinaigrette, followed by sea bass with a brandade and chorizo crust in a spinach and cockle Basquise jus, before finishing with mango pudding with coconut milk for dessert. 84 Moo 5, Bo Phut, Koh Samui, tel +66 (0)77 245480-500, www.tongsaibay.co.th

Q TIME

Creators of the infamous Q Bar Bangkok and new vodka joint Q Bar Singapore have extended their operations further with Q Bar Samui. The ’60s-styled nightclub promises a range of vodkas and cocktails, DJs flown in from Bangkok and, no doubt, the most excitement you’ll find on the tropical island of Koh Samui. Chaweng Lake, tel +66 (0)1 956-2742, www.qbarsamui.com

FISHY FUN

Help Cambodians celebrate their love for fish at the Bonn Om Touk festival on 4-6 November. The annual event is held on the first full moon of the 11th month and coincides with one of Asia’s more unusual phenomena; monsoonal rains swell the Mekong River until it reverses its directional flow and backwashes into the Kingdom’s Great Lake, the Tonlé Sap. Marking the beginning of the fishing season, this year’s three-day festival will include boat races, cultural events, market stalls and… well, lots of fish, of course. Log onto www.tourismcambodia.com to check the festival dates and learn more about Cambodia.

HIGH DINING

One of Hong Kong’s best-known landmarks, The Peak Tower has recently undergone a multi-million dollar “revitalisation” programme. Boasting four stylish new restaurants and a string of fast food outlets, this is great news for food lovers heading over to Hong Kong island to take a ride up to The Peak. Choose modern Australian cuisine headed by celebrated chef Geoff Lindsay at the stylish Pearl on the Peak, or tuck into contemporary Japanese cuisine at Kyo Hachi, with its open teppanyaki counter and sushi bar. Fancy Chinese? Stop off at the dual-levelled Tien Yi Chinese Restaurant. For a complete contrast, try the Alabama-style seafood outlet Bubba Gump, with movie memorabilia from Forrest Gump, on which the restaurant is styled. Tel +852 2849-7654, www.thepeak.com.hk

STAY IN POCKET

Eat your way through Cambodia with a copy of the free Drinking and Dining guides to Phnom Penh and Siem Reap by Cambodia Pocket Guide. Available from hotels and tourist hubs throughout the two cities, the quarterly publications offer comprehensive listings to bars, cafes, restaurants and night-time venues, as well as articles, reviews, maps and tips on trying the local fare. For first-time visitors to Cambodia, co-founder Tim Gibbons recommends amok (fish curry with coconut milk steamed in banana leaves) and prahok (a pungent fermented fish paste). He adds, “If anybody is travelling through Skuon, then fried spider certainly has novelty value – the legs are quite tasty, although I’ve not yet risked eating the body.” Those who want to have a rave or a rant about a restaurant should check out the Pocket Guide Bar and Restaurant of the Year 2006 competition. For a list of participating outlets, visit www.cambodiapocketguide.com

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