Posts Tagged ‘good cuisine’

Biscotti Restaurant – Bangkok

Monday, March 24th, 2008

Biscotti Restaurant
Four Season Hotel
155 Rajadamri Road, Bangkok 10330, Thailand
Credit Cards: All Major

BreadWhat better restaurant to celebrate Easter Sunday lunch than the lovely dining room of Biscotti Restaurant located in the Four Seasons Hotel, which in my opinion, is the most tastefully decorated hotel in the city, and if that were not enough they provide excellent service staff to go with it and in the most easily accessible location in this city. It is a duplicate of the Peninsula Hotel in Kowloon, and in fact the Peninsula Group built it but experienced various problems that required them to sell. It was bought by the Regent Hotel Group that was subsequently merged into the Four Seasons Hotels chain. The ceiling in the lobby is magnificent and was painted by an Italian artist who died before finishing it, although I believe, his daughter completed it.
I ordered a magnificent Spring lamb, so fitting for Easter and what an excellent dish Chef Danilo constructed. Succulent lamb set on a bed of semi-bitter greens sprinkled with almonds, pine nuts, white beans and a sauce made from a reduction of lamb and almond essence, which was magical.
Other noteworthy dishes to try are: Cavatelli with porcini mushrooms, cherry tomatoes, and basil and Trofie with tomato couli, Yellow Tail and green beans. More Photos

La Blanche – Tokyo

Saturday, March 22nd, 2008

2-3-1, Shibuya-Ku
Tokyo 150
Tel. 03-3499-0824
Credit Cards Accepted
Prices: Expensive

To gain access to this quaint restaurant you must first traverse a steep, sinuous staircase lined with colorful potted flowers.
Chef Tashiro’s signature dishes were served in tandem, steamed vegetables all individually cooked to perfection and then reassembled on the plate with a touch of butter, each individually bursting with their own special flavors. A plate containing fresh bamboo shoots paired with foie gras and sardines were served side by side in two neat stacks. The main course of braised beef cheek, finished with a reduction of red wine and demi-glace, and a perfectly roasted chicken garnished with garlic cloves and yellow potatoes followed. The desserts, a chocolate soufflé with chocolate ice cream and banana parfait, were met with protestations of having eaten enough, but disappeared surprisingly quickly.