maida pineda reports on the latest food and drink news

TASTE OF THE ISLANDS

These culinary lessons are ideal for holiday-makers who not only want to soak up the sun and the sea, but also learn to cook and eat like the locals do. Experience a customised cooking class at Angsana Maldives Velavaru, where chefs will teach guests how to prepare an authentic Maldivian dish for US$35++ per person. Or you might choose to watch as chefs from Banyan Maldives Vabbinfaru and Angsana Maldives Ihuru demonstrate how to whip up local treats for US$30++ per person.

“This type of island cooking uses what is readily available: local fish, coconut and fresh fruits,” explains Tim Wieland, food and beverage manager of both resorts. “Many dishes have a strong Indian or Sri Lankan influence, but the Maldivians have made it very much their own. Local favourites are tuna or chicken curry, with rice and dhal (lentils).” Log on to www.banyantree.com or www.angsana.com.

GET TANKED

Here’s another stylish place in Bangkok where you can stay in one place all night. The Tank Aqua Cafe & Restaurant (584 Soi Sukhumvit 63 (Ekamai) Sukhumvit Road, tel +66 (0) 2711-4419, www.thetankaquacafe.com) is the new venue for the city’s high society who come for dinner and stay for drinks.

Named aft er the large aquarium of exotic fish inside, the setting is classy and the menu impressive. The Prawn Bisque (180 baht) is a bold seafood broth reduced for three days, and the Braised Lamb Shank in Red Wine Sauce and Tru[fb04] e Oil (380 baht) is said to be among the best in the country.

Looking for something lighter? Nibble on the Tank Tapas (above right, 320 baht), a tasty selection of appetisers.

“Dribble about two to three tablespoons of coconut milk slowly into the wok while frying Thai spice blends. The mixture turns into a fragrant oil and really brings out the flavours.”– Terry Tan, author of recently released cookbook The Thai Table: A Celebration of Culinary Treasures (US$21.99, Marshall Cavendish, www..marshallcavendish.com)

WHAT IS… IZAKAYA?

An izakaya is a popular Japanese venue for casual aft er-work eating and drinking where small tapas-style dishes are served with beer or sake. However, izakayas are becoming popular outside Japan as well, with similar places opening across the rest of Asia.

In Hong Kong’s Kowloon, Yagura at The Eaton Hotel (380 Nathan Road, tel +852 2545-1171) is a stylish adaptation of izakaya dining set in five individual spaces, all connected by a corridor. Not to be missed is the new restaurant’s Chinese Roll (left ), a creative sushi roll with crispy roasted Peking duck and sweet hoisin sauce.

FRUIT PUN

Every Lunar New Year, you’ll find oranges on display as decoration and being given as gift s in Chinese homes around the world. Why? The fruits have a symbolic name that sounds similar to the Chinese word for “wealth”. Be sure to head to the markets and stock up on this citrus fruit for lots of luck, prosperity and a healthy dose of vitamin C.

COCKTAILS & DREAMS

Recent winner of the ASEAN Bartender Championship 2007, Ubol Masook (right), has a cocktail for every taste and enjoys serving up colourful concoctions to patrons of Zico’s Brazilian Grill & Bar, part of the Centara Grand Beach Resort Samui (www..centralhotelsresorts.com).

One of his favourites is the refreshing Samui Sunset (far right). To make it yourself, combine an ounce each of gin and Midori Melon with 1.5 ounces of lime juice in a cocktail shaker. Strain into a glass and add Strongbow Cider for an instant thirst quencher that hits the spot.