the latest food and drink news
NOUVEAU CUISINE
Expect a fresh taste next time you dine at the Renaissance Koh Samui Resort and Spa (tel + 66 (0)77 429300, www.marriott.com).
Their new Thai head chef, Tammasak Chootong is bringing his expertise in regional Thai cuisine (including his own family 
recipes) to the hotel’s Banana Leaf, Tapas and TawaNN restaurants.
Tammasak cites Stir-Fried Phuket Lobster with Tom Yum Sauce as one of his favourite Thai specialities. “I like both lobster and tom yum soup, so the combination is just perfect – and unique as well!” he enthuses. The Phuket native says lobster from his hometown makes the food that much tastier. Try this signature dish at Banana Leaf, the Renaissance’s seafood market restaurant.
ONE ON WINE
The brand-new walk-in cellar at One&Only Reethi Rah (tel +96 (0) 664-8800, www.oneandonlyresorts.com) houses over 18,000 bottles of wine and champagne from the world’s finest vineyards in a temperature-controlled room. These include tipples from California, France, Australia and South Africa.
Head Sommelier Jean-Sebastien Azais, who was named France’s Best Young Sommelier award in 1999, says crisp dry white wines go down well in the Maldivian climate. He recommends a glass of fruity Con Class Sauvignon Blanc, a Spanish drop from the Cuevas de Castilla winery, north-west of Madrid.
CHEW ON THIS
In his book Snake Fang Salad (Peribo Books, A$29.95 from www.gregelms.com), Lonely Planet correspondent Greg Elms charts his eating tour of China and all the weird and wonderful experiences he had, both during and between meals.
Here, the fearless foodie offers three helpful hints for dining in the Middle Kingdom:
1 Always look for… A crowd.
If there are a lot of people waiting, take that as a recommendation and an indication that the food is made fresh.
2 Be sure to try…
The beer fish in Yangshuo Night Market, just an hour out of Guilin. In Xi’an, you must have the jiao zi pork dumplings from the street stalls.
3 Stay away from…
Touristy restaurants as far as possible. Just be sure to check that any restaurant you are going to has an English translation of the menu available. Guidebooks are always handy.
HIS MAJESTY
Singaporean entrepreneur and epicurean, Loh Lik Peng is responsible for two of Asia’s most creative venues – Hotel 1929 (50 Keong Saik Road, tel +65 6347-1929, www.hotel1929.com) and the New Majestic Hotel (31-37 Bukit Pasoh Road, tel +65 6511-4700, www.newmajestichotel.com) in his hometown. He also opened Bangkok’s Restaurant Ember earlier this year. His newest offering, Majestic Bar is his first watering hole, and is next door to the New Majestic in Singapore’s Chinatown district. Here, Peng describes his latest venture.
Why open a bar?
I don’t go to bars that oft en. In Singapore, they tend to be of the super trendy variety, but I just wanted to open a place of my own that’s chilled out and comfortable, with good food, drinks and decor.
How did you come up with the “fairytale forest” decor of Majestic Bar?
When I first went into the building before we renovated the space, there was a ficus tree that had grown inside the shophouse. It looked like an enchanted forest to me, so I gave that brief to the designers and artists, letting them translate the enchanted forest theme into the customised interiors and bespoke artwork in the bar.
Is the Majestic Bar just about decor?
No, it’s more about tasty, unique food and good quality drinks. Cocktails are made with fresh juice, not cordials. I love the Goatini, a martini with coconut juice, flesh and curry leaves. It’s unusual and very Asian.
Is there a “Peng style” that you try to stamp on your outlets?
I don’t really hope for a signature stamp. I’d rather be adaptable and have no identifiable style. I’d hate to be so easily characterised or stereotyped.
PEOPLE’S CHOICE
The Royal Phuket Marina’s Les Anges restaurant (68 Moo 2, Thepkasattri Road, tel +66 (0)76 360802, www.royalphuketmarina.com) has an exciting new menu that offers all-day dining, snacks and a large selection of cakes and desserts for a pre- or post-sailing bite.
The customer is king for Chef Peter Webber, who trialled dishes as daily specials over several months before shortlisting the revamped selection based on diners’ feedback. Some dishes that made the cut include the Spinach and Mushroom Filo Parcels and Roasted Duck Breast.
