February 19th, 2010
Contributed by Emi Kagawa
Via Ton Ton
333/4 United Tower, Soi Sukhumvit 55 (Thonglor), Sukhumvit Rd.
Klongton Nua, Wattana, Bangkok 10110
Tel. 02-712-9451
Credit Cards: Yes
Prices: Moderate
Via Ton Ton has been around a long time with a few locations in Bangkok. They have provided the finest pastries and cakes to the Japanese community and others who appreciate excellent patisserie made with the purest ingredients available, and more importantly, without preservatives. They recommend that you consume bakery goods within 24 hours after purchase. This is their newest outlet on Soi Thonglor.
Tags: Japanese/French bakery on soi Thonglor Bangkok, Via Ton Ton bakery on Soi Thonglor
Posted in Bangkok | No Comments »
February 12th, 2010
(The Goose at Britwell Salome is Temporarily Closed and Chef Ryan Simpson and some of the former staff are looking for a “New Opportunity”).
Members of the staff are in a dispute with the owner regarding the direction of future operations for the one-time pub. The Goose had lost its one-Michelin star after Matthew Tomkinson left for the Montagu Arms in Beaulieu in the New Forest, The Goose had just recently regained its Michelin star back, due to the hard work of Chef Ryan Simpson and his team. Now Ryan and some of his staff in both the back and front-of-the-house have decided to quit after hearing that the present owner wanted to turn the fine dining restaurant back into a pub.
Tags: Staff at The Goose at Britwell Salome may quit
Posted in U.K. | No Comments »
February 7th, 2010
ABALONE AND AIR-DRIED SEAFOOD
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Braised Whole Yoshihama Abalone in Supreme Oyster Sauce |
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Braised Whole South African Fresh Abalone in Supreme Oyster Sauce |
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Braised Sliced Abalone with Fish Maw |
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Braised Sliced Abalone with Goose Web |
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Braised Fish Maw with Goose Web |
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Braised Fish Maw in Supreme Chicken Broth |
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Braised Sea Cucumber with Minced Pork in Abalone Sauce |
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Wok-Fried Sea Cucumber with Spring Onions |
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Braised Goose Web and Chinese Mushroom Casserole |
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Braised Superior Fish Maw in Abalone Sauce |
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SEAFOOD
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Live Seafood Selection – Shrimp, Lobster, Sea Whelk, Cream Crab, Meat Crab, Pacific Grouper, Pink Grouper, Star Grouper, Tiger Grouper |
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Baked Stuffed Sea Whelk with Diced Abalone, Sea Whelk and Minced Pork |
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Steamed Lobster and Egg Whites in Hua Diao Wine |
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Fried Lobster in Soy Sauce |
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Simmered Lobster in Supreme Broth |
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Sichuan-Style Braised Prawns with String Beans |
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Baked Stuffed Crab Shell with Onions and Fresh Crab Meat |
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Crispy Crab Claw with Shrimp Paste |
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Wok-Fried Prawns with Dried Chili and Shallots |
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Scrambled Eggs with Caviar and Crab Meat |
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Crispy Scallops with Fresh Pear |
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Chilean Sea Bass Fillet with Ginger and Spring Onions |
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Wok-Seared Fillet of Star Grouper in Soy Sauce |
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Crispy and Spiced Salt Star Garoupa Brisket with Sweet and Sour Sauce |
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Sautéed Star Grouper Fillet with Seasonal Vegetables |
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Steamed Scallops and Tofu with Crab Roe |
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Crispy Star Garoupa Fillet Rolls with Milk Custard |
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Steamed Garoupa Fillet with Yunnan Ham and Chinese Mushrooms |
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Sautéed Scallops in X.O. Chili Sauce |
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Steamed Prawns with Garlic and Vermicelli |
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SHARK’S FIN
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Braised Superior Shark’s Fin Soup with Fresh Whole Abalone |
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Braised Superior Shark’s Fin and Lobster Served with Supreme Broth |
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Braised Supreme Shark’s Fin Soup |
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Double-Boiled Supreme Shark’s Fin Soup with Chicken and Bamboo Piths |
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Double-Boiled Supreme Shark’s Fin Soup with Yunnan Ham and Brassica |
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Braised Supreme Shark’s Fin Soup with Bird’s Nest |
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Superior Chicken Soup with Hoi Fu Shark’s Fin and Fish Maw |
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Braised Hoi Fu Shark’s Fin Stuffed in Bamboo Piths |
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Braised Hoi Fu Shark’s Fin Soup with Crab Cream and Gold Leaf |
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Braised Shark’s Fin Soup with Crab Meat |
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Braised Shark’s Fin Soup with Fish Maw and Shredded Chicken |
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Hot and Sour Shark’s Fin Soup with Assorted Seafood |
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BARBECUED AND COLD DISHES
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Barbecued Suckling Pig |
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Roasted Goose with Plum Sauce |
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Barbecued Pork with Honey |
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Roasted Chicken Liver with Honey |
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Poached Chicken Served with Diced Abalone and Conpoy |
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Marinated Fragrant Chicken in Soy Sauce |
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Roasted Chicken Liver with Honey |
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Crispy Eel with Honey and Osmanthus |
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Crispy Roasted Pigeon |
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Marinated Sliced Squid with Cucumber in Fish Sauce |
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Marinated Sliced Abalone and Red Jellyfish with Asparagus |
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Marinated Ginger with Preserved Egg |
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Marinated Gluten in Plum Sauce |
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Marinated Pork Knuckle in Soy Sauce |
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Diced Beef Shin with Red Jellyfish |
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Mixed Hot Peppers with Black Bean and Chili Soya Sauce |
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Sliced Roasted Pork Neck with Garlic |
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SPECIALTIES
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Steamed Goose Liver in Abalone Sauce with Goose Web, Fish Maw or Fresh South African Abalone |
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Crispy Frogs’ Legs with Spicy Salt |
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Simmered King Prawn in Crystal Sauce |
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Braised Air-Dried Seafood Casserole with Shark’s Fin Marrow |
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Simmered Abalone Rolls with Dried Seafood, Minced Pork, Conpoy, Mushroom and Caviar |
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Pan-Seared Scallops stuffed with Shrimp Paste |
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Wok-Fried Wagyu Beef Cubes with Morel Mushrooms |
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Braised Seasonal Vegetables with Bird’s Nest and Scallops |
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Scrambled Eggs with Hoi Fu Shark’s Fin and Crab Meat |
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Crispy Tofu with Shrimp Paste and Chinese Sausage |
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Braised Frogs’ Legs with Shrimp Roe and Gluten |
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Wok-Fried Frogs’ Legs with Eggplant, Onion and Black Pepper |
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MEAT
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Wok-Fried Diced Beef Tenderloin with Garlic, Spring Onions and Black Pepper |
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Wok-Fried Japanese Pork in X.O. Chili Sauce |
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Traditional Stewed Beef Brisket Casserole |
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Braised Seasonal Bitter Squash stuffed with Minced Pork in Black Bean Sauce |
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Wok-Fried Lamb Shin with Chili, Spices and Scallions |
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Sichuan Style Sautéed Beef Tenderloin Strips with Vegetables |
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Crispy Pork Ribs in Sweet Wasabi Sauce |
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Crispy Japanese Pork in Marinated Red Bean Curd Crust with Pancakes |
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Stir-Fried Minced Beef and Vegetables with Lettuce Wrap |
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Dong Po-Style Braised Pork Belly |
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Japanese Pork with Yam Vermicelli in Supreme Broth |
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Braised Pork Ribs in Wuxi Sauce |
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Sichuan-Style Braised Lamb Chops |
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POULTRY
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Roasted Peking Duck (for Dinner Only) |
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Fortune Chicken (24-Hour Advance Notice Required) |
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Crispy Chicken Served Peking-Duck Style |
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Lung King Heen Roasted Chicken |
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Poached Chicken Fillet with Yunnan Ham and Vegetables in Abalone Sauce |
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Sauteéd Roasted Goose Strips with Bitter Melon and Young Ginger |
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Crispy Chicken Fillets with Sesame in Lemon Sauce |
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Baked Chicken with Seasame, Ginger and Spring Onion |
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Stir-Fried Minced Pigeon with Lettuce Wraps |
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Pipa-Style Barbecued Duck with Garlic |
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Wok-Fried Pigeon Fillet with Black Beans and Onions |
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Braised Duck with Preserved Plums |
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ORGANIC AND VEGETARIAN
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Wok-Fried Spring Beans with Preserved Vegetables |
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Sautéed Zucchini with Assorted Mushrooms |
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Sautéed Gluten with Green Peppers and Onions in Vegetarian X.O. Chili Sauce |
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Poached Baby Cabbage with Qi Zi Herb in Soup |
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Fried Multi-Grain Rice with Gluten and Vegetables in Vegetarian Oyster Sauce |
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Fried Five Grain Noodles with Assorted Vegetables |
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Sautéed Vegetables, Mushrooms and Fungus in Pumpkin |
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Crispy Avocado Rolls with Mushrooms |
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Steamed Beancurd and Gluten in Black Bean Sauce |
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Stir-Fried Shredded Vegetables with Bean Sprouts |
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Stir-Fried Minced Vegetables and Pine Nuts with Lettuce Wraps |
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Crispy Beancurd Sheet Rolls with Vegetables |
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Sautéed Diced Vegetables with Cashew Nuts in Chili Sauce |
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Braised Fresh Beancurd Sheet with Bird’s Nest and Enoki Mushrooms |
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Braised Seasonal Vegetables with Maitake Mushrooms |
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Crispy Taro Dumplings with Vegetables and Herb Mayonnaise |
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SOUP AND BROTH
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Shark’s Fin Soup with Beancurd and Crab Meat |
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Double-Boiled Sea Cucumber with Yunnan Ham and Chinese Mushrooms |
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Braised Seafood Soup with Crab Cream and Bamboo Piths |
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Hot and Sour Soup with Fillet of Grouper |
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Double-Boiled Shark’s Fin Marrow with Brassica |
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Braised Assorted Fungus in Soup |
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Braised Tofu Soup with Diced Roasted Goose |
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Minced Beef Soup with Egg Whites |
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Braised Fresh Crab Meat and Vegetables in Soup |
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Double-Boiled Chinese Mushrooms with Bamboo Piths and Brassica |
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Double-Boiled Fillet of Grouper with Yellow Fungus |
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Vegetable Soup with Bamboo Piths |
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RICE AND NOODLES
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Steamed Fried Rice with Diced Abalone Wrapped in Lotus Leaf |
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Sliced Abalone with Noodles in Soup |
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Braised Egg Noodles with Shredded Fish Maw, Spring Onions and Abalone Sauce |
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Braised E-Fu Noodles with Fresh Crab Meat |
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Shrimp Wontons with Noodles in Soup |
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Home-Style Fried Noodles with Shredded Roasted Goose and Chicken |
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Fried Rice with Roasted Goose, Barbecued Pork, Shrimp, Taro and Preserved Vegetables |
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Fried Rice Vermicelli with Crab Meat and Scrambled Eggs |
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Fried Rice with Lobster and Seafood |
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Fried Rice Noodles with Sliced Beef in X.O. Chili Sauce |
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Hot and Sour Shredded Pork with Golden Noodles |
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Braised E-Fu Noodles with Conpoy and Enoki Mushrooms |
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Fried Rice with Conpoy and Smoked Salmon |
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Fried Rice Rolls in X.O. Chili Sauce |
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Fried Rice with Mushrooms, Egg Whites and Vegetables |
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DESSERTS
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Double-Boiled Superior Bird’s Nest, served with Almond Cream, Coconut Cream and Crystal Sugar |
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Double-Boiled Egg White Milk Custard with Bird’s Nest |
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Chilled Double-Boiled Hashma with Red Dates |
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Chilled Tofu Custard with Fresh Fruits |
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Chilled Mango and Sago Cream with Pomelo |
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Sweetened Almond Cream with Egg Whites |
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Sweetened Wheat Grain Cream with Taro |
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Chilled Sweetened Red Bean Cream with Lotus Seeds |
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Baked Milk Custard Tarlets |
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Baked Custard Puffs |
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Steamed Custard Buns with Salty Egg Yolk |
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Deep-Fried Glutinous Rice Sesame Dumplings flavoured with Green Tea |
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Chilled Coconut Pudding with Hashma and Longan |
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Lung King Heen Dessert Sampler |
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Seasonal Fruit Platter |
Tags: Lung King Heen voted #1 Best Food in Hong Kong 3 Michelin stars
Posted in Hong Kong | No Comments »
February 5th, 2010
Marugo Wine Bar, Shinjuku, Tokyo
東京都新宿区新宿3-7-5, Tokyo
Shinjuku 3-7-5. Open 5pm-2am daily.
Phone: 03-3350-4605
Opening Hours: 5pm-2am daily.
Prices: Moderate
It is a very small space so be prepared to squeeze-in and if you choose to do so you can enjoy meeting new acquaintances in a very short period of time. Tapas-style small plates of olives, various canapes, and cheeses are ¥500; duck liver pate is ¥700. There are pasta dishes and pizza and additional main course items available as well. Most of the wines are French selections with a great percentage of them being organic. Of course, the menu is in Japanese, although a few of the staff, when coaxed, speak a little English. They have opened another branch Marugo 2, offering Italian cooking and a wine list weighted more to Italian regional wines as well as French. Tel. 3356-1052.
Tags: Tokyo Shinjuku 3-7-5. Open 5pm-2am daily. Phone: 03-3350-4605, 東京都新宿区新宿3-7-5
Posted in Tokyo, Wine Bars | No Comments »
February 3rd, 2010
Neighborhood: Mission
2124 Folsom Street
(between 17th St & 18th St)
San Francisco, CA 94110
Tel. 415.828.7990
Hours:
Fri. 7:00 p.m. – 10:00 p.m.
Sat-Sun. 5:00 p.m. – 10:00 p.m.
Attire: Casual
Credit Cards: Yes
Parking: Street
Prices: Expensive
Reservations: For Reservations, please call: 415.828.7990 or online at: http://www.saisonsf.com
reservations are taken by phone tuesday through sunday 11am-5pm, one month to the calendar date.
Saison, hidden behind the Stable Cafe, is dubbed these days as a “Pop-Up” operation, it is a new type of emerging restaurant, an establishment that began operation by restricting opening to only one night a week, on Sunday nights. Since then, it has expanded the schedule to include weekend nights Friday, Saturday & Sunday. In Saison’s case, the space has a dual use as chef Joshua Skenes contracts the use of the kitchen during weekdays to make gourmet sandwiches to be sold on a food cart. This entire situation was brought about and evolved into what it is, because of the challenging times facing restaurant ownership today. Joshua Skenes and his friend Mark Bright, a wine consultant, conceived this idea to make the best use of the space. Kris Esqueda handles the dining room and seating. To obtain a reservation you must make it online through Open Table, one seating on Friday and two seatings on Saturday and Sunday or by telephone at the number listed above.
Skenes held a position in the kitchen of famed Chef, Jean-George Vongerichtten. He was spotted by Michael Mina and he asked Skenes to help open Stonehill Tavern at the St. Regis Resort in Monarch Beach at Dana Point. Skenes accepted a position as the Executive Chef at Stonehill Tavern. Mark Bright also assisted in the wine programs at many of Mina’s restaurants including Arcadia in San Jose, Sea Blue and Nob Hill at MGM Grand Las Vegas, and Stonehill Tavern at the St. Regis Monarch Bay.
Tags: Chef Joshua Skenes opened Saison Mission district S.F., Saison restaurant open Fri. Sat Sun. nights in San Francisco
Posted in San Francisco | No Comments »
February 3rd, 2010
Quince
470 Pacific Ave
San Francisco, CA 94133
Tel. 415-775-8500
Credit Cards: Yes
Prices: Expensive
Michael & Lindsay Tusk’s restaurant Quince is settling into its new digs, an airy and modern room that was the former space of Myth on Pacific Ave. If any improvement has been made to Quince’s already exemplary cooking, in all likelihood, it was due to adding more kitchen space.
David Lynch, a former wine director of Babbo, opened by Mario Batali and Joseph Bastianich, is also a member of the Quince team and manages the beverage end of the operation.
Two of the cooking highlights sampled were; a tagliatelle and crab, laden with succulent, fresh Dungeness crab meat, and a moist and juicy pigeon was roasted to perfection.
During his career Michael was a chef at Chez Panisse and Oliveto and Lindsay worked the front at Oliveto and Boulevard.
Tags: David Lynch Wine Consultant at Quince S.F., Michael Tusk's Quince now in new space San Francisco, Quince has moved to Pacific Ave. San Francisco
Posted in San Francisco | No Comments »
For more information contact: Tel. 02-266-5333-4
