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TASTE
taste gavin nazareth reports on the latest food and drink news
KHMER CLASS
For top-notch Khmer cuisine in Siem Reap, The Dining Room’s new menu is a fine place to start. Th e restaurant at the gorgeous La Residence d’Angkor hotel (River Road, tel +855 (0)63 963391, www.residencedangkor.com), serves up Cambodian favourites like Khmer Rice Noodles with Marinated Beef and Pork, and the mouth-watering Sea Crab and Banana Blossom Curry (below).
Another must-try is the zesty and flavourful Pork Tenderloin in Palm Sugar and Green Peppercorn. Look out for the traditional apsara dances here on Tuesdays, Thursdays and Saturdays.
SHAKEN AND STIRRED
Something fancy is upping the ante in Hong Kong’s night-out sweepstakes. Opia Bar in the stylish boutique hotel, JIA, has a new, innovative tipple list that is topped off with uniquely Asian ingredients.
Bartender Mark Ward, formerly of top London bar Hush and Hugo’s in Sydney, shakes, stirs and muddles eclectic mixes that pair off well with head chef Dane Clouston’s culinary tidbits.
One that stands out is Taste of Hong Kong, a smooth blend of Bacardi Carta Blanca rum with Massenez Crème de Gingembre, fresh lime, jasmine flower and pineapple juice.
Aspiring bartenders can wow their friends with Ward’s signature cocktail, the Moorish (right). Combine South Gin with maraschino liqueur, young coconut juice, fresh pomegranate and a dash of orange bitters. Shake vigorously and serve in a martini glass. 1-5 Irving Street, Causeway Bay, tel +852 3196-9100, www.jiahongkong.com
SAY CHEESE
Started as a tiny venture in Yangon, Sharky’s Organic Dairy Produce and Fine Delicatessen is a large epicurean company patronised by chefs such as Peter Waters from The Governor’s Residence, who simply adores the brie with truffles. Owner Ye-Htut Win’s dairy farm outside Yangon produces some of Asia’s most delicious cheese, homemade breads and organic veggies.
Sharky’s also stocks an abundance of imported wines and Swiss delicatessen items, homemade yoghurt in a variety of flavours and sumptuous biscuits. 14B Golden Valley (next to the ISY International School), tel +95 (0)1 537940
GASTRO HEAVEN
From tropical paradise to foodie heaven, Koh Samui has an array of restaurants that serve inspired cuisine from across the globe. Helping to separate the wheat from the chaff is the island’s dining bible, Eating on Samui (above left). Editor Paisit Kapilakan picks his three favourite tables:
The Cliff Bar & Grill
Mediterranean-style is the cuisine of choice at The Cliff Bar & Grill (tel +66 (0)77 414266), located between Chaweng and Lamai Beach, with a varied menu from Italy, Portugal and Spain. Must-haves are the flaming Piri Piri Chicken and the seafood platter.
The Three Monkeys
With a name like Th e Three Monkeys (Chaweng Beach, tel +66 (0)77 422584, www.3-monkeys.com), the food has to be unique – and the pub grub with a creative Th ai twist certainly is that. Gorge yourselves on intriguing dishes like Sneezing Monkeys (sizzling sliced beef with black pepper and asparagus) and Mango Monkeys (marinated king prawns with mango sauce).
The Lotus Pond
The Lotus Pond (Samui Ring Road, near Bophut junction, tel +66 (0)77 235549, www.lotuspond.biz) boasts a sophisticated garden setting and some of the island’s most innovative contemporary cuisine. Chef Alex Vialatte’s Thai-French heritage is certainly evident in his dishes. Don’t leave without first sampling his giant tiger prawns marinated in saffron and spring onions.
RED INDIAN
There’s a new black in Bangkok’s culinary world. Shunning the cookie-cutter look of most Indian restaurants, brand-new eatery Red (above right) has been quietly turning up the heat with Chef Gagan Anand changing the way the world views cuisine from the sub-continent. The kitchen whiz creatively combines traditional regional recipes with fine dining techniques and a Mediterranean cooking style.
What has made this eatery the talk of town is Anand’s list of pastas and risottos that includes Fettucine Tossed with Tomato Curry and Minced Lamb Kebabs.
Another highlight is the Salmon Paturi (right), char-grilled with mustard – delicious! Those with a sweet tooth should not leave without sampling their Indian dessert, Gulab Jamun. Th e rice flour dumplings are flavoured with mint,
flambéed at your table and served with a raspberry coulis. Or you could ask for the betel nut-flavoured chocolate mousse – it may not be on the menu, but it’s a winner. 124 Sukhumvit Soi 53, Bangkok, tel +66 (0)2 259-7590
“Put a piece of fish in the pan; you’ll know right away whether you are going to be successful or not. It’s instant gratification. Th at doesn’t happen often in other people’s careers, but I get it 60-70 times a night.” – Thomas Keller, chef and owner of two Michelin-starred restaurants in California, who was recently guest chef at The Oriental Bangkok’s Le Normandie Restaurant. Log onto www.mandarinoriental.com/bangkok for more information on future culinary events and visiting masterchefs at the hotel. |
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