Archive for the ‘Bangkok’ Category
Le Beaulieu, Revolution Day, 1789 THB – Bangkok
Thursday, July 22nd, 2010The 11th World Gourmet Festival, Four Seasons Hotel – Bangkok
Thursday, July 22nd, 2010
Sommelier 2010, Dusit Thani Hotel, Napalai Ballroom – Bangkok
Saturday, July 3rd, 2010
Sommelier 2010 took place last night at the Dusit Thani Hotel, Napalai Ballroom from 6-midnight. Over 100 wine labels were available for tasting. It was a fun evening and everyone seemed to be having a good time.
Torajiro Japanese, Sukhumvit Soi 26
Tuesday, June 29th, 2010
Sukhumvit Soi 26 (2F), 2/1, Soi Atthakrawi 1, Soi 26, Sukhumvit Rd., Bangkok 10110
TEL: 02-259-6075-6
Opening Hours: Mon-Sat 17:00-01:00; Sun Nat’l Holiday 17:30-23:00
Credit Cards: Yes
Prices: Inexpensive-Moderate
www.torajiro.net
Torajiro has two locations, the first in Japanese town off Thonglor and the other located on the 2nd floor behind S&P on Sukhumvit Soi 26.
I find the cooking generally better at the Soi 26 location and it also has a more comprehensive selection of spirits, Shochu and Sake.
Oriental Spa, Summer Rejuvenation 15 Jun – 30 Sept – Bangkok
Thursday, June 24th, 2010
Sparkles, Gourmet Cupcakes & More – Bangkok
Wednesday, June 23rd, 2010
2/6 Sukhumvit 53, Thonglo BTS
Tel. 081-136-3367
Email: sparkles-sweetlife@gmail.com
Opening Hours: Mon-Sat 9am-7pm; Sun 11am-6pm
Sparkles is a small, gourmet bakery created by Sophie, a Thai-American from Southern California, who now resides in Bangkok. She started with just 6 different cupcakes that have now exploded to 47 different types. Each cupcake has its own unique style, design and taste. Sparkles never comprises when it comes to health; they use the finest ingredients and never use preservatives, artificial flavors, corn syrup, margarine or palm oil. Trans fats are never used in their products!
The bakery is on street-level with a kitchen up a steep stairway on the 2nd floor, everything is organized very well to make up for the lack of space, although a compact kitchen is sometimes a blessing, as ingredients and equipment are within easy reach.
A sampling of six different unique types of cupcakes with no artificial flavors and NO TRANS FATS!
Banana smoothie with caramel syrup
Sparkles welcomes passionate business partners to distribute their products. Please contact Sophie.
Sophie helping a customer
Moet & Chandon Bubbly Happy Hour, Four Seasons Hotel – Bangkok
Wednesday, June 23rd, 2010
Nanohana Restaurant
Sunday, June 20th, 2010By Emi Kagawa
NANOHANA TONGLOR
323/1 Room B1-B3,
2nd Floor,J-Avenue,
Sukhumvit55 (Tonglor15),
Kongton-Nua,Wattana,
Bangkok 10110,Thailand
Tel : 02-712-9462～3
NANOHANA TANIYA
228-231，2nd Floor. Thaniya Plaza Bldg.,
52 Silom Rood, Bangkok 10500,Thailand
Tel: 02-231-2327
Opening Hours: daily – Lunch 11:30am – 2pm; Dinner 5:30 – 10:00pm
Nanohana, has two locations one at J Avenue on Soi Thonglor and the other at Taniya Street. Both feature Osaka cuisine and the cooking is very good. They also offer polite service and a feeling that the restaurant is operated properly. Both of the Bangkok restaurants have a clean design and pleasant surroundings and the prices are moderate.
Chef Hervé’s Cheese Night at Le Beaulieu – Bangkok
Friday, June 18th, 2010
Napa on 26 Restaurant & Lounge – Bangkok
Friday, June 18th, 2010
Image credit: Napa on 26
Napa on 26
Nihonmachi Plaza, 2nd Floor
Sukhumvit Soi 26
Te;. 02 258 2622
Opening Hours: Daily 11am-midnight
Parking: on premises
Credit cards: most are accepted
Prices: Expensive
A former hotelier who was at one time GM of the now defunct Pacific City Club, William Schillinger, has opened a Californian-style restaurant amongst a profusion of Japanese and Korean restaurants in the newly opened Nihonmachi behind K-Village on Sukhumvit Soi 26.
One of the dishes offered on the menu: Hokkaido scallop on vanilla-flavored white wine risotto and shaved truffle is a perfect example of what is realistically a Japanese product; scented with vanilla from Madagascar, Tahiti or even Thailand; placed on a bed of classic Italian risotto and with a great deal of culinary license, is shoved under the “California Cuisine” umbrella. This is not to be taken as a criticism of this restaurant, it is simply a comment on California cuisine in general. Certainly, the ingredients used at Napa on 26 are of top quality and although the dishes, strictly speaking, do not entirely represent California, they more or less follow the dictates laid down by proponent chefs during the eighties who lay claim to creating “California Cuisine”: Alice Waters, Jeremiah Tower, Wolfgang Puck, and others.
Obviously, Napa on 26 has a large selection of California wines as well as a good representation of other wine-producing countries and to their credit offer five red, three white, and one sparkling wines-by-the-glass.
