Monday, December 29, 2008

Food for Thought: Wahiro

We were planning to have dinner at Nara but decided to explore the area to see what other options were available. We came across a new establishment at Goldhill Plaza called Wahiro. They were promoting their haute cuisine Shiwasu Wahiro 8-course kaiseki dinner at a promotion price of S$68++ per person (normally $100++ pp).  Darling wife and I could never resist haute cuisine especially at such affordable prices.

The 8 small dishes created from seasonal ingredients imported from Japan were delightful. We were first served the Tai Fish and Mitsuba. The Tai Fish (snapper) was cut into bite-size cubes and generously dusted in grounded mullet roe. Very little seasoning was used in the dish thereby, allowing us to enjoy the natural sweetness of the snapper.

Tai fish with Mitsuba

Next up was Otsukuri, the Chef's selection of the freshest sashimi. It consisted of tuna, prawn and 2 different kinds of white fish. The key to good sashimi lies in the freshness of the ingredients. Although we weren't tremendously thrilled by the Wahiro sashimi selection, we didn't totally dislike it.

The prawn head was grilled to a light char and served separately with a slice of lemon.

Otsukuri - finest sashimi

The third dish was fatty swordfish and Japanese leek in clear broth. Though the presentation of the dish was deceptively plain, the swordfish was perfectly cooked to bring out its full flavour. Most swordfish recipes call for grilling since its natural fats are perfect for open fire cooking. This was my first time eating swordfish cooked in a broth. I was pleasantly surprised by the complexity of taste that this dish offered. While the swordfish really tasted more like meat than fish, the broth was sweet and the Japanese leek added a dash of sharpness to the dish.

Swordfish and Japanese leek in clear broth

After the soup, we were served a deep-fried concoction of sea eel and slices of burdock in tempura batter. While I enjoyed the crispiness and tastiness of the dish, I was a little disappointed that the eel seem somewhat lost in the surfeit of burdock slices. Nevertheless, it was an enjoyable dish.

Sea eel and burdock tempura

The next dish was one of my favourites - Shimesaba Aburisushi or mackerel sushi toasted with transparent konbu. The slightly fragrant rice was topped by a large piece of salted mackerel dressed in a thin slice of transparent konbu. The waitress took the extra effort to inform us that the fish was already salted and reminded us not to use any sauce with the sushi. Although the mackerel was grilled to well done, it still managed to remain tender. The chewiness of the konbu made the texture of the sushi more interesting.

Shimesaba Aburisushi

The one dish I would award top marks would have to be the Buta Yuba or slow cooked pork belly with shrimp filled soymilk roll which was supremely prepared by the Chef. The pork belly was braised to a streaky tenderness until it has absorbed all of the sweetness of the seasoning in the broth. The soymilk roll was soft and creamy in texture. It would have been good with or without its shrimp filling.

Buta Yuba

After this dish, we took a break to savour our side order of Wagyu beef. The course then resumed with Nyumen or fine noodle in hot dashi soup topped with a fried mixed kakiage. Although both the soup and the noodle were of very high quality, we were sadly unable to finish it as we were already sated by the tail-end of the 8-course Wahiro set meal.

Nyumen

The meal ended on a sweet note with a choice of either black sesame ice cream, green tea ice cream or tangerine sherbet.

Tangerine sherbet
Black sesame ice cream

Like Nara, Wahiro is small and can accommodate probably about 50 guests in one seating. One third of the dining room is partitioned off for private parties leaving another third for table dining. The remaining space consisted of the sushi bar where diners sit on high chairs watching the chefs at work.

As far as decor goes, its owners have taken a minimalist approach, moving away from the typical pinewood and tatami with colorful wall adornments, instead using a mainly black and white scheme. It is one place you can go to for haute cuisine but without having to dress up or burnAdd Image a hole in your pocket.


Wahiro Boutique Japanese Restaurant
#01-19/21 Goldhill Plaza
Tel: 62531692

 
Ambiance: 5/10
Service: 7/10
Food: 6.75/10
Pricing: $$$-$$$$
Recommended Dishes: Shiwasu Wahiro kaiseki menu

My Thoughts for the Day: Cooking for Love


Fusilli with Prawns and Mushrooms Drizzled in Orange Juice

I originally coined the phrase 'cooking for love' to describe my darling wife's cooking style. She puts in great effort into every dish she prepares, especially, for her loved ones. Her fastidious attention to detail begins from the moment she selects the choicest ingredients at the market, to the way she prepares the ingredients (cutting them into equal shapes and sizes), right down to how she presents the final product.

Grilled Mediterranean-Style Vegetables in Extra Virgin Olive Oil and Aromatic Herb

Cooking is not only about whipping out food to fill a hungry stomach and it is not just about making tasty bites. An inventive dish must be able to satisfy all the various senses. It has to be a feast for the eye (sight), an aromatic experience (scent), and a delight to the palate (taste).

Yam and Pumpkin Salad with Pomelo and Golden Sultana

The photos illustrate our meticulous use of the freshest seasonal ingredients in order to painstakingly create the right balance of colour, aroma and taste to titillate the taste bud.

Macaroni with Prawns, Cilantro and Garlic Flakes

For darling wife and I, cooking is also an expression of love for the people we cook for. What better way to show how much we regard our friends than by inviting them for a home-cooked meal.

Strawberry and Water Cress Salad

When we do cook for our friends and loved ones, we take into consideration, firstly their likes and preferences. It has become a natural effort for us to ask if they have any fondness for a particular food or types of food.  We are also careful to enquire after any aversions or allergies they might have. As far as possible, we try to modify the recipes or hunt for substitute ingredients in order to ensure the enjoyment of our guests.

Rendang Fried Rice served with Prawn Salad

We do this because we wish for them to derive the greatest pleasure from the food we prepare for them. We bother, simply because we cook for love.

Rose Apple Salad with Sweet Yellow Fargo Tomatoes

When friends and relatives partake of a meal with us, they are, in fact, sharing with us an intimate part of our life.  They get to experience our love affair with food.

Saturday, December 27, 2008

Food for Thought: The New Bouley

Chef David Bouley has relocated his flagship restaurant to the corner of Duane and Hudson Streets, which opened to the public on 24 October 2008. The new Bouley offers an entirely Renaissance ambiance, replete with stone from Versailles. The Didier Benderli design features a vaulted ceiling that has been brushed with gold leaf and a romantic dining room with an ancient hearth brought from France.

A small library with intricate parquet flooring assembled from centuries-old panels and a winter garden, abloom with painted geraniums, complete the dining areas on the groundfloor. Downstairs, is a cellar for private parties, a wine cellar fitted with antique glass panes and luxuriously appointed washrooms.

Two of his other restaurants, Bouley Bakery and Upstairs, will be shuffled around to fill the original Bouley space, and renamed Bouley Market. His Viennese-inspired restaurant, Danube, will be reborn as Secession, with the Klimt murals still in place but in a more casual setting. The food will be ingredient-driven French and Italian, with Casare Casella as its consultant.

Next fall, David plans to open an innovative Japanese restaurant on West Broadway to be named Brush Stroke, which will itself house three different eateries. This new venture will be in partnership with Yoshiki Tsuji, President of Japan's largest professional cooking school, the Tsuji Culinary Academy based in Osaka, with branches in Tokyo and France. Mr Tsuji is also the author of the ground-breaking book, 'Japanese Cooking, A Simple Art', devoted to expounding Japanese cooking techniques.

What this means is that at some point in the future, you could conceivably have a different Bouley dining experience on each night of the week, and all within the neighborhood of TriBeCa.

David's 10-year dream has also finally materialised with the December opening of his state-of-the-art test kitchen that can be used for visiting chefs, for training staff and for classes for professionals as well as consumers. On the fifth floor of 88 West Broadway, his test kitchen features a library containing computerised records of catalogued ingredients and photographs of recipes.

Friday, December 26, 2008

Personality: Chef David Bouley

Just the other day, someone asked me why, out of the many Zagat surveyed restaurants in New York City, I chose to dine at Restaurant Bouley. My reason is simple and straight-forward - I admire the man.

I read about Chef David Bouley long before I visited NYC. The reputation precedes the man. In fact, in 1994, People magazine selected him as one of its '50 Most Beautiful People'. Go on and read about him and you'll understand my reasons for choosing Restaurant Bouley over all others.
David Bouley was born of French heritage in Connecticut, USA. His strongest influence were his French heritage, his grandmother's love for cooking and life on his grandparents' farm. Like Catalonian Chef Ferran Adria, David started work as a dishwasher in a restaurant in Storrs, near his birthplace when he was 15. At 19, he moved to Santa Fe where he met Michel Richard - now the renowned chef of Citronelle in Washington - who was a pastry chef at the Hotel La Fonda. From there, David worked in restaurants in various parts of the US before eventually going to France and Switzerland. While in Europe, he studied at the Sorbonne, and had the opportunity to work with some of Europe’s most acclaimed chefs, including Roger Vergé and Gaston Lenôtre, among others.

On returning to the US, David worked in some of NYC's leading restaurants of the time, such as Le Cirque, Le Périgord, and La Côte Basque. He also spent time as sous chef in Roger Vergé's restaurant in San Francisco. Then in 1985, David was appointed chef of Montrachet restaurant in TriBeCa. The restaurant quickly drew attention and earned a three-star review in The New York Times. However, the relationship with his partner was complicated and he left.

In 1987 David opened his own restaurant, Bouley, also located in TriBeCa. Bouley quickly became known as the most notable dining experience in New York and set a new standard for fine dining in America. Among many other accolades, Bouley earned a four-star review in The New York Times and received James Beard Foundation awards for best restaurant and best chef. In awarding Bouley with the 4 stars, Bryan Miller of The New York Times wrote, "David Bouley's rabid zeal for fresh regional ingredients, his cerebral approach to textures and flavours and his obvious delight in wowing customers make this one of the most exciting restaurants in New York City."

From 1991 up to its closure in 1996, Bouley received the number one ranking in food and popularity in the Zagat Survey of NYC Restaurants. In 1991, when the Zagat Survey asked 7,000 diners where they would eat their last meal, respondents overwhelmingly picked Bouley. To this day, no other restaurant has been able to achieve a food rating of 29 (out of a possible 30) in the Zagat Survey, as Bouley did in its last three years. At the height of its success, the restaurant was frequented by famous New Yorkers such as Warren Beatty, Bill Cosby and Woody Allen. David and Broadway superstar, Bernadette Peters, were at that time a celebrity couple.

When the original Bouley closed its doors, it was a monumental event, marking the end of a special era in New York fine dining. David decided to close his restaurant to focus on a greater culinary vision with the intent to bring high quality products to a wider audience. The first step involved the opening of a bakery in 1997.

Bouley Bakery opened as a wholesale and retail bakery as well as a café and restaurant and instantly became enormously popular, prompting an expansion in 1999. Shortly thereafter, the bakery earned a four-star review in The New York Times.

In September 1999, David opened Danube, a Viennese-inspired restaurant, around the corner from Bouley Bakery. The cooking features David Bouley’s interpretation of Eastern European cuisines with eye-popping decor a la Gustav Klimt, (one of my favourite artist-painters). The Danube earned a three-star review in The New York Times and was named newcomer of the year in the Zagat Survey. Its beautiful and romantic décor has also earned praise and was rated number one for décor by Zagat.

Following the tragic events of September 11, 2001, Bouley Bakery and Danube were closed, given their proximity to the World Trade Center site. During this time, David established the Green Tarp restaurant at the Ground Zero site to feed relief workers around the clock for nearly four weeks.

While Danube eventually reopened, Bouley Bakery remained closed and served as the base of operations to prepare over one million meals for Ground Zero relief workers in conjunction with the Red Cross. The original Bouley restaurant had been an early pioneer in the developing area of TriBeCa, and, therefore, David remains firmly committed to redevelopment efforts in lower Manhattan.

In February 2002, following repairs and renovations, the Bouley Bakery facility was reopened as Restaurant Bouley, reminiscent of the original Bouley though with a cuisine reflecting influences from David’s travels, growth, and experiences since the original restaurant closed in 1996. The incarnation of Bouley carries on the tradition established by the original, with the promise of taking diners on a journey to enjoy new and exciting culinary experiences.

In 2013, Bouley received the Green Six Star Diamond Award from The American Academy of Hospitality Sciences.  The Award cited Bouley as 'the first to utilise a Tasting Menu in the USA and is on the forefront of culinary creativity once again with the development of Haute Health food.



What is Chef David Bouley's Food Philosophy?

His emphasis is on freshness and purity of ingredients. He seeks to capture the highest level of flavor, to be realized in season, in relation to the time of harvest.

In preparing the food, his intention is to bring the flavor forward without distraction, to obtain clarity in taste and presentation to allow the diner to fully realise the essence of the ingredients, drawing forth natural flavors in a health-conscious cuisine.

"I cook as if I were in love with everyone I'm cooking for," David often declares. It was once revealed to Alex Witchel, The New York Times journalist, that "if you finished the food, David's smile is dreamy, sated. If you have not, he grows sullen. If you leave too much, he'll go into the dining room to find out why."

Wednesday, December 17, 2008

Food for Thought: Sin Huat Seafood Restaurant

Sin Huat is not only celebrated by local food critics; it was highlighted by Anthony Bourdain in his episode featuring Singapore.

This veritable hawker-style seafood restaurant, located on the main Geylang thoroughfare, does not offer much in terms of ambience, service or comfort. Housed in an old nondescript shop-house fronting the main road, customers are challenged to battle the noise and air pollution from the traffic that passes by right under their noses. Also, they have to tolerate the heat in the absence of air-conditioning. And on top of all these, customers are required to wait for their food. But all of these setbacks have not deterred devout customers from returning for repeat orders.

Personally, I found the long waiting time to be quite a bother. Definitely not a plus point especially when you are hungry. When we were there last, we waited more than half an hour before the first of our 5 dishes was served.

Therefore, I am not surprised that some customers have actually walked away disenchanted. Lately, in one food blog, I came across several negative comments made about Sin Huat, particularly about its outrageous prices and chef Danny Lim's attitude.

Let me digress here to talk a little about Danny who is a self-taught chef. He was a pig farmer until he was forced to shut his farm in Punggol in the early 90s. He then turned to cooking (learning on the job) and soon gathered a following of appreciative customers. Interestingly the idea for his signature crab bee hoon came from a customer who wished he did not have to order both crab and noodle separately. The creative pig farmer turned chef soon perfected this dish which he entered for the Asiafood competition in 1997.

Now to put things in its right perspectives, I have decided to pen my own review, which is written without bias or prejudice.

Sin Huat's signature dish, which I had mentioned before, is its Crab Bee Hoon which is pricey at $45 minimum per serving. It all depends on the weight of the Sri Lankan crab. Beyond shadow of doubt, it is a delectable dish -one that should not be missed by any foodie. One bite into the bee hoon and I could tell that the chef had fried the dish over very high heat. High heat (or large fire as my mom and aunties would say) is the key to successful wok cooking. Only at such high temperature can the full flavours of any wok dish be achieved. For those of you old enough to remember the aroma of roadside zi char stalls like the ones along Albert Street, Hong Kong Street or Owen Road (for example), will surely appreciate the taste of this dish.

Crab bee hoon - Sin Huat's signature dish
My favourite dish, hands down, is the frogs' legs in essence of chicken. The plump legs of cultivated frogs are first cooked to tenderness and placed on a hot metal platter. Then a bottle of Brand's essence of chicken is opened in our presence and poured over the pieces of frogs' legs causing it to sizzle. The dish is garnished with sprigs of scallions cut into equal length to complete the presentation. I like the taste of the essence of chicken which is rich and slightly medicinal. It may appear to be a very simple dish but its preparation, I can assure you, requires careful attention in order to avoid overcooking. Overcooking can result in toughness of this otherwise, supremely delicate meat.


Frog in Brand's Essence of Chicken
The other seafood dish we ordered was the Steamed Prawn with garlic, a favourite dish of my darling wife. Sin Huat's version was overdosed with garlic, which was not a problem at all for us since we both loved the 'king of bulbs' and use it not so sparingly in our own cooking. Sin Huat's rendition includes a generous helping of chopped spring onions which balances the robustness of the garlic. My only complaint was that the gravy was a little too salty to my liking. Otherwise I found the dish, once again, to be well prepared. Importantly, the prawns were not overcooked leaving it fleshy and succulent.

Steamed Prawn in Garlic
The other two vegetable dishes were of acceptable standards although they were not outstanding. Having said that, I must reiterate that I go to Sin Huat, not for its vegetable dishes but for its seafood.


One characteristic of Sin Huat's cooking style is its generous use of garlic in almost all of its dishes. To me, this makes the difference and sets the restaurant and its food apart from many others.


Sin Huat Seafood Restaurant
659/661 Geylang Road corner of Lorong 35
Te: 67449755


Ambiance: 5/10 (lower if you don't appreciate nostalgia)
Service: 4/10
Food: 7.5/10

Pricing: $$$-$$$$
Recommended Dishes: Frog's leg in essence of chicken, crabmeat beehoon, steamed prawn in garlic

Thursday, December 04, 2008

Food for Thought: The Wood Restaurant

The Wood Restaurant, tucked cosily at one corner on the ground floor of Vivocity, was set up by consulting chef, Jake Klein, from the USA.

Jake grew up in the company of food experts. Under the nurturing of his mother, a food critic and publicist, he learnt the importance of using quality ingredients and an appreciation of the tastes of the different regions. His stepfather, Steven Raichlen, is the author of The Barbecue Bible and creator of Barbecue University.

Jake once said, “My food is a photo album of my travels – a way to bring to life the aromas and the tastes. I can’t deliver the crowded streets, or the ryokan, or other parts of the experience, but I can give you the flavours.”

After reading his comment, I became very curious about the flavours created by Chef Jake Klein. This led to our decision to celebrate our last wedding anniversary at The Wood. The restaurant has an interesting tagline 'Cuisine Flamed by the Forest'. True to its claim, the food it served was redolent of the woody flavour of the forest.

For the promotional price of $75 per person, the Chef's tasting menu included an appetizer, salad, soup, 2 main courses and dessert. Complimentary coffee and tea is included.

Grilled baby abalone

We were impressed by the Grilled Baby Abalone served on a bed of fresh greens with a drizzle of piquant dressing. The abalone was chewy but, happily, not torturously rubbery.

The main dishes were outstanding. The Grilled Magret Duck Breast was tender and gamy with a slight overtone of wood; the Black Cod had the right firmness; and the Ribeye was done to perfection - charred on the outside but juicy inside, just the way a good steak should be.

Grilled Magret duck breast

My favourite dish was, hands down, the Magret Duck Breast. Magret refers to the breast meat from a mallard or Barbary duck, which are large and have a much thinner layer of fat compared to the Peking or other species of ducks. Mallard and Barbary ducks are specially raised for foie gras, and are highly sought after for the quality of their texture. The chef's expert rendering did great justice to the dish.

Black Cod

The Wood's black cod, caught from the icy waters of Southern Chile, are air flown to Singapore. Black Cod flesh has large velvety flakes with a sweet, rich flavour due to its high content of Omega 3. When grilled properly, its meat gives off a special nutty flavour. Because of its flaky texture, it is one of the most challenging fish to cook as it has the tendency to break up if not handled expertly. One bite was all it took to convince me that the Chef had prepared it well.

Ribeye steak

I decided on the Ribeye steak as I know for a fact that the ribeye is well suited to dry heat cooking because of its extra fats. The ribeye, from the rib section, is also far more tender, fattier and flavourful than other cuts. However, over-cooking can make the ribeye meat tough. As such, I ordered mine 'medium' instead of my usual 'medium rare', just to put the Chef to the test. I was not disappointed with the result.

Although the Sri Lankan crab salad was not as remarkable as the welcome drink, these were minor let downs considering the exquisite flavours of the other dishes particularly, the 3 main courses.


The Wood Restaurant & Bar
#01-53 Vivocity
1 Harbourfront Centre Walk
Tel: 63759663


Ambiance: 7/10
Service: 7/10
Food: 6.75/10
Pricing: $$$$
Recommended dishes: Magret Duck Breast, Black Cod, Ribeye Steak

Friday, November 28, 2008

People and Places: Mondsee, the Moon Lake

Mondsee's colorful buildings 

Mondsee (Moon Lake), so named because of its crescent shape, lies in the Upper Austrian part of the Salzkammergut. Interestingly, it is one of Austria's last privately-owned lakes. In August of this year, its owner, Nicolette Waechter, announced that it was up for sale.

Sitting on the northwest corner of the lake shore is the pretty town which shares the name of the lake. The town of Mondsee, which was relatively unknown to the world, attracted international attention when it was chosen as the site for the filming of the wedding scene in 'The Sound of Music'.

A Benedictine abbey, dating from as far back as AD 748, was built here. However, when Emperor Josef II ordered the abbey dissolved in 1791, the abbey church became the Pfarrkirche or Parish Church. Another part of the abbey is now Schloss Mondsee. It was here that the filming of the wedding took place.

Pfarrkirche - the wedding in Sound of Music was shot here

The church has an added baroque exterior. Its interior is richly decorated by Meinrad Guggenbichler, who also designed seven of the more than dozen altars spread throughout its sanctuary.

Both castle and church are, today, points of interest for tourists.

The Advent Market which is held annually during the weeks leading up to Christmas is a well-known event in the region attracting thousands of visitors each year. Even if you are not in Mondsee for its Advent Market, the place is still worth a visit for its cakes and pastries. My personal recommendation is Konditorei Frauenschuh located in the main town centre.
One of my favourite cake shops - so glad I had the chance to revisit with my darling wife

This famous establishment, founded in the 1950s, is known by sweet lovers throughout Austria for its tempting pastries and chocolates. Once you step inside the bakery, you will be assailed by the aroma of pastries that have just been taken out from the oven and freshly ground coffee beans, not to mention the sweet smell of tarts and gateau. Its glass showcase displays racks of fruited and chocolate-covered confections for eat-in or take-away. Do not miss its apple strudel with ice cream or whipped cream, which after 5 decades, remains one of its most popular items.

Bus loads of tourists who make a perfunctory stopover in Mondsee will pack to go. If you are an indenpendent traveller, I strongly suggest taking your time to enjoy your beverage and cakes at one of its outdoor tables, and admire the Baroque facade of the Parish Church and the town centre's beautiful houses, which are painted in bright colours.

The bakery row

Konditorei Frauenschuh has been listed in the Frommer's Best Classic Cafes in Austria, joining the ranks of establishments such as Cafe Demel, Imperial and Landtmann in Vienna, Cafe Munding in Innsbruck, and Cafe Tomaselli in Salzburg.

During Easter of 2006, I re-visited this cafe-bakery for the 4th time, even though the journey took 13 hours of flight time from Singapore to Vienna, 3 hours of train ride from Vienna to Salzburg, and another 90 minutes by bus from Salzburg to Mondsee.

The trouble that I am willing to go through just to get there goes to prove how much I love this institution of old-fashioned Austrian charm. It serves cakes and pastries that are far more imaginative, creative and delicious than the world-renown but (in my opinion) over-rated Sacher Hotel in Vienna.

Frauenschuh's apple strudel is world famous and is to die for. On this trip, however, I made the very tough decision to sacrifice it for a Layered Opera instead. But I was not at all disappointed with my choice.  Darling wife's Poppy Seed Cake was unequalled in both taste and uniqueness.  Laura's Banana Cream Cake was really out of this world, it was heavenly. Our ensemble of cakes made for a very pretty photograph.

The ensemble of cakes 
Black sesame cake
Banana Chocolate Mousse cake

We sat at one of the outdoor tables from where we could eat and drink, people-watch, and take in the sights. Since we were not in a hurry, we took things leisurely to match Mondsee's unrushed pace. We sat and stare, took in the atmosphere and completely surrendered ourselves to its laidback lifestyle.

Sipping tea and watching the world go by.

Konditorei Frauenschuh has received rave reviews from satisfied customers hailing from all corners of the world.  I have no reason to disagree.

In my journal entry, I made a note of Konditorei Frauenschuh as 'The Pride of Mondsee'.


Konditorei Frauenschuh
Marktplatz 8
Mondsee, Salzkammergut
Austria



Ambiance: 8.5/10
Service: 6/10
Food: 8.5/10
Pricing: $$
Recommended dishes: Apple Strudel, Banana Cream Cake, Layered Opera

Monday, November 24, 2008

People and Places: Ferran Adria-Pride of Catalan

Catalonia fascinates. The Catalonians enthrall.

Barcelona, capital of Catalonia, is a colourful and vibrant city with a wide variety of attractions and activities to cater to every passion and interest. Similarly, the region of Catalonia.

But it is its people, so steadfast in upholding their heritage, whom I find to be most attractive and charming.

Catalan, the native language, is still taught at school. The region boasts of its own cuisine and there are restaurants at practically every street corner specialising in Catalan dishes. Every weekend, Catalonians don their national costumes and dance the Sardana, their national folk dance, in public parks and squares.

Of course, Catalonia has many citizens it can and should be proud of. Consider Gaudi and Bofill, Dali and Miro, Calders and Pedrolo, Albeniz and Cugat, Montserrat and Carreras, Hernandez and Puyol, and many other contemporaries whose names have filled the pages of the International Who's Who.

Today, I would like to focus my attention and yours on just one person - Ferran Adria. He is a world renown Catalan chef who has topped the European Restaurant Ranking and has often been referred to as the 'Salvador Dali of the kitchen'.


At the age of 18, Adria left school out of boredom and started his career as a dishwasher at the Hotel Playafels in Castelldefels, Catalonia. Then, he became a cook in the army. At 22, he was a line cook or apprentice at El Bulli (Costa Brava, Catalonia). He was later promoted to be its Head Chef.

Under Adria's direction, El Bulli has been awarded 3 Michelin Stars. In 2002, it took 2nd place in "Restaurant Top 50' - the authoritative listing of the world's top restaurants. Then in 2006, it displaced The Fat Duck in England to win the coveted 1st position. El Bulli continued to remain in this top position in 2007 and 2008.

El Bulli closes for six months every year in order for Adria to travel out of Spain, in search of new inspiration and ideas with which to tantalise and beguile his guests. He also spends much of his time in his 'laboratory workshop' near Barcelona where he experiments with new tastes and techniques.

A molecular creation
Known as a practitioner of 'molecular gastronomy', Adria is also famous for his creation, the 'culinary foam' and his impressive 30-course gourmet menu; and won adulations from food critics and fellow chefs for his 'deconstructivist' cooking style. He has also authored several cookbooks including A Day at El Bulli, El Bulli 2003-2004 and Cocinar en Casa (Cooking at Home).

Superstar chef Paul Bocuse says this of Adria - "he's doing the most exciting things in our profession today." Time 100 described Adria as a "constantly moving impresario of gastronomic innovation".

Chef Ferran Adria's philosophy is best summed up in his own candid quote - "the ideal customer doesn't come to El Bulli to eat but to have an experience."

His story is as fascinating as the place where he belongs.

Sunday, November 23, 2008

My Thoughts For The Day: A Bed of Roses

We often hear people wishing life was 'a bed of roses'. And I wonder why?

A bed of roses is pretty; it is a visual feast for the eye.

It is also inviting; its fragrance so hypnotic, it entices you with its scent.

It is definitely tempting; its beauty so alluring, you'll be seduced into picking it (for a loved one, perhaps).

But be careful, be very wary; you might be pricked by the rose's vengeful thorns. For the rose is indeed deceitful.



The bed of roses is just like life itself. Life is made up of many happy moments, many wonderful and unforgettable experiences. But every now and then, it places obstacles and challenges in our way and we get hurt.

We can't foretell the time of happening. We can't fathom the depth of its pain. And it is impossible to predict the tide and term of the suffering. The only thing we do know, and that is the only certainty, is it can and will happen. But, fortunately for many of us, we take comfort in the knowledge that, by faith, all injuries can be healed.

This world we live in is an imperfect one. Like the bed of roses, the world is a beautiful place to be in. Alas, like the roses in the bed, the world can be deceptive and its inhabitants, deceitful!

Once, a Buddhist friend told me that we were all born into this world to suffer. This reminds me of what my Catholic priest told me: first wear the crown of thorns, experience the suffering Christ, then you may rejoice in his resurrection.

So, isn't life already like a bed of roses? Why wish it to be like one?

Shouldn't we wish, instead, for life to be like a field of lilies (or golden daffodils)?



William Blake wrote:

The modest Rose puts forth a thorn,
The humble sheep a threat’ning horn:
While the Lily white shall in love delight,
Nor a thorn nor a threat stain her beauty bright.


People and Places: Cranford Rose Garden

One of the prettiest gardens in New York City has to be the Cranford Rose Garden at the Brooklyn Botanic Garden.



It opened in 1928 to a design by acclaimed landscape architect, Harold Caparn, who was also responsible for the hugely successful design of the Brooklyn Botanic Garden. Today, Cranford has earned for itself the righful place as one of the largest and finest rose gardens in the US.



The garden is planted with over 5,000 bushes representing some 1,200 varieties, including rare collections such as the Crenshaw Musk, Walsh Ramblers, Van Fleet hybrids and the Brownell hybrids.



When you are there, remember to stop and smell the roses and take your time to admire and appreciate its display comprising tens of thousands of roses cascading from archways, creeping up trellises, clambering over canopies, and posing in fancy flower beds.



This is truly paradise for avid lovers of the rose.



Above are photographs taken during my last visit to the gardens.


Cranford Rose Garden
Brooklyn Botanic Garden
1000 Washington Avenue
Brooklyn, New York City

My Favourite Eating Places (Singapore)

  • Asian Dessert - Ah Chew Desserts, 181 Thomson Road, Goldhill Shopping Centre Singapore 307627
  • Asian Dessert - Hong Kong Sheng Kee,23 Serangoon Central, #B1-46 Nex
  • Asian Dessert - Mei Heong Yuen, 65-67 Temple Street, Chinatown
  • Asian Dessert - Ye Lai Xiang Hot & Cold Cheng Tng, Stall 31 Bedok Corner Food Centre
  • Bak Kut Teh - Sin Heng Claypot Bak Kut Teh, 439 Joo Chiat Road (next to Community Club)
  • Biryani - Bismillah Biryani, 50 Dunlop Street, Little India
  • Biryani - Famous Islamic Restaurant, 795 North Bridge Road
  • Biryani - Koothurar Nasi Briyani, 17 Beach Rd, #01-4705, Singapore 190017
  • Biryani - Taj, 214 South Bridge Road
  • Bread - Chin Mee Chin Confectionery, 204 East Coast Road (catty corner to Holy Family Church)
  • Bread - Sen Yen Original Charcoal Toast, 24 Sin Ming Road #01-01 Stall 3
  • Burmese - Inle Myanmar Restaurant, #B1-07A Peninsula Plaza
  • Cakes - Cafe Brunetti, 163 Tanglin Road, #01-35 Tanglin Mall
  • Cakes - The Patissier, 18 Ann Siang Road, #01-01
  • Cantonese - Hai Tien Lo, 37th Floor, Pan Pacific Hotel
  • Cantonese - Hillman Restaurant, 135 Kitchener Road
  • Cantonese - Hua Ting Restaurant, Orchard Hotel, Orchard Road
  • Cantonese - Jade @ The Fullerton, Groundfloor, Fullerton Hotel, 1 Fullerton Square
  • Cantonese - Lai Wah Restaurant, Blk 44 #01-1436 Bendemeer Road
  • Cantonese - Lei Garden, #01-24 Chijmes, 30 Victoria Street
  • Cantonese - Majestic Restaurant, New Majestic Hotel, 31-37 Bukit Pasoh Road
  • Cantonese - Moi Lum Cantonese Restaurant, 4 Murray Street
  • Cantonese - Spring Court, 52-56 Upper Cross Street
  • Cantonese - Teahouse - The Asian Kitchen, #B1-15 Raffles City Shopping Centre
  • Cantonese - Tung Lok Signatures, #02-80 The Central
  • Cantonese - Wah Lok Cantonese Restaurant, Carlton Hotel, Bras Basah Road
  • Cantonese - Wing Seong Fatty's Restaurant, #01-31 Burlington Square (facing OG)
  • Char Kway Teow - Apollo Fresh Cockle Fried Kway Teow, #01-174 Marine Parade Food Centre
  • Char Kway Teow - Eng Ji Char Kway Teow, #04-45 Beauty World Plaza Food Centre
  • Char Kway Teow - Hai Kee Teochew Char Kway Teow, 11 Telok Blangah Crescent #01-102
  • Char Kway Teow - Hill Street Fried Kway Teow, Blk 16 Bedok South Road #01-187
  • Char Kway Teow - Meng Kee Char Kway Teow, Blk 22A Havelock Road #01-07
  • Char Kway Teow - No 18 Zion Road Fried Kway Teow, Stall 17 Zion Riverside Food Centre
  • Chocolates - Godiva, 391 Orchard Road Basement 2 Takashimaya Department Store
  • Chocolates - Laurent Bernard @ Laurent's Cafe & Chocolate Bar, 80 Mohammad Sultan Road #01-11, Robertson Quay
  • Chocolates - Teuscher of Switzerland, 13 Stamford Road Capitol Piazza #02-31
  • Claypot Rice - Lian He Ben Ji Claypot Rice, 335 Smith Street, #02-199 Chinatown Complex
  • Continental - Absinthe Restaurant Francais, 72 Boat Quay
  • Continental - Dolce Vita, Poolside, 5th Floor, Mandarin Oriental Singapore
  • Continental - Iggy's, 581 Orchard Road, Level 3, The Hilton Hotel
  • Continental - Les Amis, 1 Scotts Road, #01-16 Shaw Centre, Singapore 228208
  • Continental - Oso Ristorante, 100 Peck Seah Street 27th Floor Oasia Hotel Downtown
  • Continental - Pasta Brava, 11 Craig Road, off Tanjong Pagar Road
  • Continental - PS Cafe, 390 Orchard Road, Level 2, Palais Renaissance
  • Continental - Saint Pierre 1 Fullerton Road, #02-02B One Fullerton
  • Cze Char - Lorong 9 Beef Kway Teow, 237 Geylang Road Lorong 9
  • Cze Char - Orchid Live Seafood, 1 Bah Soon Pah Road
  • Cze Char - Sin Huat Seafood Restaurant, 659/661 Geylang Road near Lorong 35
  • Cze Char - Yuet Loy Hong Kong Cooked Food, #02-151 Chinatown Complex
  • Epok Epok - Epok Epok Central, Block 4A Eunos Crescent, #01-09
  • Eurasian - Quentin's the Eurasian Restaurant, 139 Ceylon Road, Groundfloor, Eurasian Community House
  • Fried Carrot Cake - Bukit Merah View Carrot Cake, Blk 115 Bukit Merah View #01-279
  • Fried Carrot Cake - Fu Ming Food Stall, Blk 85 Redhill Lane #01-49 Redhill Food Centre
  • Fried Hokkien Mee - Come Daily Fried Hokkien Mee, #02-27, Blk 127 Toa Payoh Lorong 1
  • Fried Hokkien Mee - Original Serangoon Fried Hokkien Mee, 566 Serangoon Road
  • Fried Hokkien Mee - Singapore Fried Hokkien Mee, #01-32 Whampoa Drive Food Centre, Blk 90 Whampoa Drive
  • Glutinous Rice - Ah Lo Cooked Food, 335 Smith Street, #02-003 Chinatown Complex
  • Hainanese Chicken Rice - Nam Kee Chicken Rice & Restaurant, 201 Upper Thomson Road
  • Hainanese Chicken Rice - Tian Yuan Hainanese Chicken Rice, #02-162 Chinatown Complex (may not be in operations)
  • Hainanese Chicken Rice - Yet Con Hainanese Chicken Rice, 25 Purvis Street
  • Hakka - Moi Kong Hakka Restaurant, 22 Murray Street
  • Herbal Cuisine - Imperial Herbal Restaurant, Four Points by Sheraton, Level 2 382 Havelock Road, Singapore 169629
  • Hokkien - Beng Thin Hoon Kee Restaurant, #05-02 OCBC Centre
  • Ice Cream - Haagen Daz, 21 Lorong Mambong #01-07
  • Ice Cream - The Daily Scoop, #01-04 Clementi Arcade, 41 Sunset Way
  • Ice Cream - Udders Ice Cream, 155 Thomson Road (Goldhill Centre)
  • Indian (North) - Mumtaz Mahal Restaurant, 165 Tanjong Pagar Road, Singapore 088539
  • Indian (North) - Punjab Grill, 2 Bayfront Avenue, The Shoppes at Marina Bay Sands B1-01A, Singapore 018972
  • Indian (North) - Rang Mahal, Level 3 Pan Pacific Hotel, 7 Raffles Boulevard
  • Indian (North) - Shahi Maharani, 252 North Bridge Road, #03-21B Fairmont Singapore
  • Indian (South) - A One Restaurant, 17 Birch Road, Singapore 219886
  • Indian (South) - Shami Banana Leaf Delights Restaurant, 349 Sembawang Road (opposite Khatib Camp)
  • Indian Snacks - Gina's Vadai, 271 Onan Road #01-06 Dunman Food Centre
  • Indonesian - Ayam Penyet President, 304 Orchard Road #03-36/37 Lucky Plaza
  • Indonesian - Che' Rose Nasi Padang, Blk 128 Toa Payoh Lorong 1 #01-523 Toa Payoh View
  • Indonesian - Kintamani Indonesian Restaurant, 3rd Floor Furama Riverfront Hotel, Havelock Road
  • Indonesian - Rumah Makan Minang, 18 & 18A Kandahar Street, Singapore 198884
  • Indonesian - Sabar Menanti, 48/50 Kandahar Street (Kg Glam)
  • Indonesian - Sinar Pagi, 13 Circular Road or #01-353 Geylang Serai Temporary Market
  • Indonesian - Warong M Nasir, 69 Killiney Road
  • Japanese - Fat Cow, 1 Orchard Boulevard #01-01/02 Camden Medical Centre Singapore 248649
  • Japanese - Hide Yamamoto, L2-05 Casino Level 2, Marina Bay Sands
  • Japanese - Kinki, 70 Collyer Quay #02-02 Customs House, Singapore 049323
  • Japanese - Kuriya Dining, 1 Kim Seng Promenade, #01-28 Great World City
  • Japanese - Mikuni, Level 3 The Fairmont Singapore
  • Japanese - Nanbantei, #05-132 Far East Plaza, 14 Scotts Road
  • Japanese - Shimbashi Soba, #B1-41 The Paragon
  • Japanese - Tatsuya Japanese Restaurant, 22 Scotts Road, Goodwood Park Hotel
  • Japanese - Tonkichi, #07-06 Orchard Central, 181 Orchard Road
  • Japanese - Zento Singapore-Contemporary Japanese Cuisine,18B Dempsey Road Singapore 249677
  • Lontong - 29 Delights #01-29 Blk 29 Bendemeer Food Centre
  • Lontong - Asam Tree Cafe, Bakery & Restaurant, Blk 712 Ang Mo Kio Avenue 6 #01-4056
  • Lontong - Lontong Mee Siam, Block 40A Commonwealth Avenue #01-496
  • Lontong Goreng - Jesswan Kitchen, 665 Buffalo Road #01-252 Tekka Center
  • Lor Mee - Soon Heng Food Delights, #02-20 Tanjong Pagar Market & Food Centre
  • Lor Mee - Tiong Bahru Lor Mee, Blk 155 Bt Batok St 11
  • Lor Mee - Xin Mei Xiang Zheng Zong Lor Mee, 51 Old Airport Road #01-116
  • Mee Rebus - Hajah Hamifah Satay Stall, Blk 58 New Upper Changi Road #01-217
  • Mee Rebus - Rubiah Malay Food, 887 Bukit Timah Road
  • Nasi Melayu - Hjh Maimunah (Kg Glam), 11/15 Jalan Pisang
  • Nepalese - Gorkha Grill, 21 Smith Street
  • Ngoh Hiang Prawn Fritter - Beach Road Prawn Noodle House, 370/372 East Coast Road
  • Ngoh Hiang Prawn Fritter - Lao Zhong Zhong, 29 Tai Thong Crescent (347858)
  • Ngoh Hiang Prawn Fritter - Weng Seng Cooked Food, Block 724 Ang Mo Kio Food Center, #01-20
  • Peranakan - House of Peranakan, 103 Frankel Avenue, Singapore 458225
  • Peranakan - Princess Terrace Cafe, Copthorne King's Hotel, 403 Havelock Road
  • Peranakan - True Blue Cuisine, 47/49 Armenian Street (next to The Substation and Peranakan Museum)
  • Prawn Mee - Beach Road Prawn Noodles (East Coast), 370 East Coast Road
  • Prawn Mee - Blanco Court Prawn Mee, #01-01 243 Beach Road, Singapore 189754
  • Roasted Meat - Dian Xiao Er Herbal Roasted Duck, 1 Harbourfront Walk #02-138/9 VivoCity
  • Roasted Meat - Fu Shi Traditional Roasted-Wanton Mee, 4 Woodlands Street 12, Marsiling Mall
  • Roasted Meat - Kay Lee Roast Meat, 60 Paya Lebar Road, B1-10 Paya Lebar Square
  • Roasted Meat - New Rong Ge Liang Hong Kong Roast, Block 269B Queen Street #01-235
  • Rojak - Balestier Road Hoover Rojak, Whampoa Drive Market & Hawker Centre #01-06 Block 90 Whampoa Drive
  • Rojak - Lau Hong Ser Rojak, #02-14 Dunman Food Centre
  • Satay - Shi Xiang Satay, #02-079 Chinatown Complex
  • Satay - Toa Payoh Satay, Old Airport Road Food Center, #01-78, Blk 51 Old Airport Road
  • Seafood - Crab Party, 100 Yio Chu Kang Road
  • Seafood - Hua Yu Wee Seafood Restaurant, 462 Upper East Coast Road
  • Seafood - No Signboard Restaurant, 414 Geylang Road. Singapore 389392
  • Seafood - Orchid Live Seafood, 1 Bah Soon Pah Road (off Sembawang Road)
  • Singapore Fare - Straits Kitchen, Lobby Level, Grand Hyatt Singapore
  • Steam Boat - Golden Mile Thien Kee Steamboat, Golden Mile Tower #B1-20, 6001 Beach Road
  • Tea Culture - Tea Bone Zen Mind, 98 Emerald Hill Road
  • Teochew - Ban Seng Teochew Seafood Restaurant, 20 Upper Circular Road, #B1-44/45 The Riverwalk
  • Teochew - Hung Kang Teochew Restaurant, 28 North Canal Road, #01-01 Poh Heng Building
  • Teochew - Liang Kee Teochew Restaurant, 737 Havelock Road
  • Teochew - Yuan Xing Chaozhou Restaurant (formerly Guan Hin), #01-01 Blk 34 Whampoa West
  • Teochew Fish Head Steamboat - Tian Wai Tian, 1383 Serangoon Road
  • Teochew Fish Head Steamboat - Xin Heng Feng Guo Tiao Stall, #01-15 Whampoa Drive Market & Food Centre, Block 91 Whampoa Drive
  • Teochew Meatball - Toa Payoh Lorong 5 Minced Meat Noodle, Blk 75 Lorong 5 Toa Payoh, #01-328
  • Teochew Meatball - 麥士威83号 Handmade Sotong & Meatball Soup, #01-119 Telok Blangah Crescent Market & Food Centre, Block 11 Telok Blangah Crescent
  • Teochew Porridge - Beach Road Choon Seng Teochew Porridge, Food Park, #01-09 Blk 43 Cambridge Road
  • Thai - Nakhon Kitchen, Block 212 Hougang Street 21 #01-341
  • Thai - Thai Lily Restaurant, Block 107 Lorong 1 Toa Payoh #01-268
  • Vegetarian - Grand Court Vegetarian, 20 Trengganu Street #03-01
  • Vegetarian - Kwan Im Vegetarian Restaurant, 190 Waterloo Street, South East Asia Hotel
  • Vegetarian - Lotus Vegetarian Restaurant, #02-00 Quality Hotel Marlow, 201 Balestier Road
  • Wonton Mee - Eng's Noodle House, 287 Tanjong Katong Road
  • Wonton Mee - Nam Seng (Old National Library) Noodle House, #01-01 Far East Square, 25 China Street
  • Wonton Mee - Wanton Noodle Shop, Mui Thiang Kee Eating House, Blk 34 Cassia Crescent, Singapore 390034
  • Yong Tau Foo - Hup Chong @ Blk 116 Toa Payoh Lorong 2 (outside Braddell MRT Station)
  • Yong Tau Foo - Lao Huang @ 861 North Bridge Rd #01-108 North Bridge Road Food Center
  • Yong Tau Foo - Xiu Ji Ikan Bilis Yong Tau Foo, #02-88 Chinatown Complex

My Favourite Eating Places (Thailand)

  • Chinese (Teochew): Hua Seng Hong Teochew Restaurant, 371-373 Yaowarat Road, Chinatown, Bangkok
  • French: The Boathouse Wine & Grill, Mom Tri's Boathouse Hotel, Kata Beach, Phuket
  • German: Bei Otto, 1 Sukhumvit Soi 20, Bangkok
  • International: The FoodLoft, 7th Floor, Central Chidlom, 1027 Ploenchit Road, Bangkok
  • Japanese: Oishi Grand Buffet, 4th Floor Siam Paragon Shopping Mall
  • Seafood: Kuang Sea Foods, 107/13 Soi Rangnam, Samsen Nai, Phaya Thai
  • Seafood: Lek & Rut, Yaowaraj Road corner with Phadung Dao Rd, Chinatown,
  • Seafood: Somboon, 169/7-11 Suriwongse Road (across from Peugeot Building), Bangkok
  • Seafood: T&K Seafood, 49-51 Soi Phadung Dao (Chinatown)
  • Street Food: Beef Noodle - Racha Neua Toon, Sukhumvit 103, Udom Suk Soi 25, Phra Khanong
  • Street Food: Boat Noodle Soup - GwayThiew Boat, Pan Road off Silom Road, Bangkok
  • Street Food: Claypot Crab or Prawn Glass Noodles - Somsak Pu Ob, Thanon Charoen Rat Soi 1, (outside Wattana Leather Centre)
  • Street Food: Cooked Food - Khao Gaeng Rattana, Nang Loeng Market,Nakhorn Sawan Road, Rattanakosin Island, Bangkok
  • Street Food: Cooked Food - Khao Tom 3/1, Yaowarat Road corner of Charoen Krung and Soi Plaeng Nam
  • Street Food: Crab Omelet - Jay Fai, 327 Mahachai Road (ridiculously expensive but worth it)
  • Street Food: Duck Noodle - Sorroongroj Duck Noodle, Nang Loeng Market, Nakhorn Sawan Road, Rattanakosin Island, Bangkok
  • Street Food: Duck Noodle - Thong Lor Pochana, Soi Thong Lor (Sukhumvit 55) opp Thong Lo Police Station
  • Street Food: Fishball Noodle - Guay Thiew Pla, Soi Phraya Singhaseni off Rama IV Road
  • Street Food: Fried Chicken - Soi Polo Fried Chicken, 137/1-2 Soi Polo off Wireless Road, Bangkok
  • Street Food: Mango Sticky Rice - 38 Best Bangkok Mango Sticky Rice, Sukhumvit Soi 38
  • Street Food: Mango Sticky Rice - Kao Neeo Korpanich, 431-433 Tanao Road, Saochingcha
  • Street Food: Meatball Noodle - Tien Song Ped Yang, 188 Dinsor Road (Opp Bangkok City Hall), Saochingcha
  • Street Food: Meatball Noodle Soup - Saew, 1093 Sukhumvit Road (between Soi 55 & 57)
  • Street Food: Noodle - Jeh O Chula, Banthat Thong Road, 113 Charat Muang Road, Pathumwan
  • Street Food: Pad Thai - Pad Thai Fire Look, Sukhumvit Soi 38 (right hand side on entering the soi)
  • Street Food: Pork Noodle Soup with Salted Vegetable - right hand side of Sukhumvit Soi 38
  • Street Food: Salt Grilled Fish - Unnamed roadside stall between Central World Plaza and Platinum Shopping Mall
  • Street Food: Thai Dessert - Nam Kaeng Sai Khun Muk, left hand side of Sukhumvit Soi 38 entering from Sukhumvit Road
  • Street Food: Thai Donut - Pa Tong Ko Sawoy, 540 Tanao Road, opposite Bangkok Bank
  • Street Food: Thai Ice Cream - Nattaporn Ice Cream, 94 Thanon Phraeng Huton, Phranakorn
  • Street Food: Thai-style Noodle - Guaythiew Pik Gai Sai Nampung, 392/20 Sukhumvit Soi 20 (Sainampueng)
  • Street Food: Tom Yam Prawn Noodle - P'Aor Restaurant, 68/51 Soi Petchaburi 5 (in an alley between Soi 5 & 7)
  • Swiss: Chesa Swiss Cuisine, 5 Sukhumvit Soi 20, Bangkok
  • Thai Chinese: Je Ngor, 58 Maha Set Road, Sipraya, Bangrak.
  • Thai Chinese: Pochana Sornthong, 2829-31 Rama 4 Road, Khlong-Toei
  • Thai Chinese: Suda, 6-6/1 Sukhumvit Soi 14 (behind Sheraton Grande Sukhumvit), Bangkok
  • Thai Fusion: Blue Elephant Culinary Institute & Restaurant, 233 South Sathorn Road (opp Surasak Station), Bangkok
  • Thai: Baan Khanitha & Galllery, 69 South Sathorn Rd. Sathorn, Bangkok
  • Thai: Baan Khun Mae, 458/7-8 Siam Square Soi 8, Bangkok
  • Thai: Ban Chiang Restaurant, 14 Soi Sri Vieng, Bangkok
  • Thai: Basil, Sheraton Grande Sukhumvit, 250 Sukhumvit Road (Asoke Skytrain Station), Bangkok
  • Thai: Benjarong, Dusit Thani Hotel, 946 Rama IV Road, Bangkok
  • Thai: Bua Restaurant, 1 Soi Convent, Bangkok
  • Thai: Jao Khun Ou (Once Upon A Time), 32 Petchburi Soi 17, Pratunam, Bangkok
  • Thai: Krua Apsorn, 169 Dinso Road, Wat Bowon Niwet, Phra Nakhon
  • Thai: Rim Fang Floating Restaurant, Tha Nam Non 235/2 Mu 4 Pracharat Road, (near Nonthaburi Pier), Nonthaburi
  • Thai: Spice Market, Anantara Siam Bangkok Hotel, 155 Rajdamri Road, Bangkok
  • Thai: Taling Pling, 25 Suphang Alley (off Sukhumvit Road)
  • Thai: Thanying, 10 Pramuan Road (off Silom Road), Bangkok
  • Thai: The Local, 32 32/1 Soi Sukhumvit 23
  • Vietnamese: Le Dalat Indochine, 47/1 Sukhumvit Soi 23, Bangkok
  • Vietnamese: Madam T, 128/46 Soi Sukhumvit 23
  • Vietnamese: Thang Long, 82/5 Soi Lang Suan, Bangkok

My Favourite Eating Places (Outside Singapore & Thailand)

  • Alaska, Skagway: Olivia's Restaurant, 7th & Broadway, 655 Broadway
  • Australia, Adelaide: Central Market, Grote Street, Adelaide
  • Australia, Hobart: Drunken Admiral, 17-19 Old Wharf, Hobart, Tasmania
  • Australia, Hobart: Mozart on Collins, 121 Collins Street, Hobart, Tasmania
  • Australia, Hobart: Zum Cafe, 27 Salamanca Place, Hobart, Tasmania
  • Australia, Melbourne: Dragon Boat Restaurant, 203 Little Bourke St, Chinatown, Melbourne
  • Australia, Melbourne: Flower Drum, 17 Market Lane, Chinatown Melbourne
  • Australia, Melbourne: Grossi Florentino, 80 Bourke Street
  • Australia, Melbourne: Hopetoun Tearooms, 282 Collins Street, Block Arcade
  • Australia, Melbourne: King of Kings, 209 Russell Street
  • Australia, Melbourne: Lazar's Charcoal Grill, 87 Johnston Street, Fitzroy
  • Australia, Melbourne: Mekong, 241 Swanston Street
  • Australia, Perth: David Jones Foodhall, Groundfloor, 622 Hay Street Mall
  • Australia, Perth: Kailis Fish Market Cafe Waterfront, 46 Mews Rd Fremantle
  • Australia, Perth: Kalao World Cuisine, 171 James St Northbridge
  • Australia, Perth: Saigon Cafe, 101 James Street, Northbridge
  • Australia, Perth: Taka Japanese Cuisine, 152 Barrack Street
  • Australia, Sydney: BBQ Kitchen, 308 Victoria Avenue, Chatswood, NSW 2067
  • Australia, Sydney: Bills Cafe by Bill Granger, 433 Liverpool Street, Darlinghurst
  • Australia, Sydney: Chat Thai Thaitown, 20 Campbell Street, Haymarket
  • Australia, Sydney: Ching Yip Coffee Lounge, Level 2 Dixon House, 413-415 Sussex Street
  • Australia, Sydney: Doyle's on the Beach, 11 Marine Parade, Watsons Bay, NSW
  • Australia, Sydney: East Ocean Restaurant, 421 Sussex Street, East Ocean Arcade, Haymarket, Sydney, NSW
  • Australia, Sydney: Emperor's Garden Restaurant, 96-100 Hay Street, Haymarket
  • Australia, Sydney: Marigold Restaurant, Levels 4 & 5, 683-689 George Street
  • Australia, Sydney: New Shanghai, Westfield Pitt Street Mall, Shop 1017-1020
  • Australia, Sydney: Normcore Cafe, 209 Castlereagh Street, CBD
  • Australia, Sydney: Pancakes on the Rocks, 4 Hickson Road, The Rocks
  • Australia, Sydney: Pho 54, 2/54 Park Rd, Cabramatta NSW 2166
  • Australia, Sydney: Saigon Queen, 137 Oxford Street, Darlinghurst
  • Australia, Sydney: The Wharf Restaurant, End of Pier 4, Hickson Road, Walsh Bay
  • Austria, Innsbruck: China-Restaurant Canton, MariaThereseinstrasse 37, Aldstadt
  • Austria, Korneuberg: Gasthaus Zum alten Zollhaus familie Barenth, 2100 Korneuburg, Bahnhofplatz 2
  • Austria, Mondsee: Konditorei Frauenschuh, Marktplatz 8, Mondsee
  • Austria, Rattenberg: Gasthaus Kanzler Biener Restaurant Cafe Bar, 46 Sudtirolerstrasse, Rattenberg
  • Austria, Salzburg: Cafe Tomaselli, Makartplatz, Old Town
  • Austria, Salzburg: Nagano, Griesgasse 19, Old Town
  • Austria, Salzburg: Restaurant Zum Eulenspiegel, A-5020 Hagenauer Platz 2, Old Town
  • Austria, St Gilgen: Restaurant Gasthof Zur Post, 8 Mozartplatz, St Gilgen
  • Austria, Vienna: Cafe Central, Herrengasse 14, 1010 Wien
  • Austria, Vienna: Cafe Hawelka, Dorotheergasse 6, 1010 Wien
  • Austria, Vienna: Cafe Sacher, Hotel Sacher, Philharmonikerstrasse 4, 1010 Wien
  • Austria, Vienna: Ege Iskender Kebab Cafe, Naschmarkt, Wienzeile, Wien
  • Austria, Vienna: K&K Hofzuckerbackerei Demel, Kohlmarkt 14, 1010 Wien
  • Austria, Vienna: Nordsee, Karntnerstrasse 25, 1010 Wien
  • Austria, Vienna: Saigon Vietnamese Restaurant, Getreidemarkt 7, Wien 1060
  • Canada, Banff: Beavertails,120 Banff Avenue
  • Canada, Banff: Sushi Bistro, 208 Caribou St
  • Canada, Lake Louise: Lakeview Lounge, The Fairmont Chateau Lake Louise, Alberta
  • Canada, Vancouver: Maxim's Bakery, 257 Keefer St, Chinatown
  • Canada, Vancouver: Old Sphagetti Factory,53 Water Street, Gastown
  • Canada, Victoria: J & J Noodle House,1012 Fort St
  • Canada, Victoria: Pho Boi, 765 Fort St. (btwn Douglas and Blanshard St.),
  • Canada, Victoria: The Dining Room Restaurant, Butchart Gardens, 800 Benvenuto Avenue, Brentwood Bay, BC
  • Czech Republic, Prague: Cafe No 1, 28 Rijna 9, Mustek, Praha 2
  • Czech Republic, Prague: Francouzska Restaurant, Municipal House, Republic Square 5, Old Town, Praha 1
  • Czech Republic, Prague: Restaurace Stare Casy, U Machtu, Rytirska 411/4, Praha 1
  • Czech Republic, Prague: The SushiBar, Zborovská 49 Mala Strana, Praha 5
  • Denmark, Copenhagen: Dalle Valle, 1609 Axeltorv 4, 1608 Kobenhavn
  • Denmark, Copenhagen: Tivoli Food Hall, Bernstorffsgade 3, 1577 Kobenhavn
  • Denmark, Roskilde: Café Knarr, Vindeboder 20
  • France, Paris: Le Relais de L'isle, 37 rue Saint Louis en I'Ile
  • France, Paris: Louise Cafe, 8 rue Croix des Petits Champs
  • France, Paris: Taillevent (3 Michelin Stars), 15 rue Lamennais
  • Germany, Berlin: Joe's Restaurant un Wirtshaus, Theodor-Heuss-Platz 10, D-14052 Berlin
  • Germany, Berlin: Restaurant Babami, Zimmerstrasse 23 (near Checkpoint Charlie)
  • Germany, Berlin: Vietnam Restaurant, Georgenstrasse 25 (outside Friedrichstrasse Bahnhof)
  • Germany, Constance: Comturey-Keller, Harbour, Insel Mainau, 78465
  • Germany, Frankfurt: Schwazer Stern, Romerberg 6, 60311 Frankfurt am Main
  • Germany, Gustrow: Restaurant Zur Post, Pferdemarkt 38
  • Germany, Mainz: Backerei Mayer, Gaustrasse 21, 55116 Mainz
  • Germany, Mainz: Heinrichs-Die Wirtschaft, Martinstrasse 10, 55116 Mainz
  • Greece, Athens: Furin Kazan, Apollonos 2, Syntagma
  • Greece, Kalambaka: Restaurant Meteora, Townhall Square, Kalambaka 24320-22316
  • Greece, Santorini: Mama Thira, Clifftop, Firostefani
  • Hungary, Budapest: Cafe Hungaria aka Cafe New York, Groundfloor, Palais New York, Budapest
  • Italy, Assisi: La Lanterna Ristorante Pizzeria, Via S. Rufino, 39, 06081 Assisi
  • Italy, Bolzano: Panifico Franziskaner Backerei, Via Museo 10, Bolzano
  • Italy, Bolzano: Restaurant Magdalenerhof, 48 Via Rencio, Bolzano
  • Italy, Burano: Quarta Generazione Ristorante, Via Galuppi Baldassarre, 359, 30142 Venezia
  • Italy, Florence: Cafe Bellini, Piazza Pitti, 6/a Firenze
  • Italy, Florence: Caffe Mokarico, Via Vacchereccia, 3, 50122 Firenze
  • Italy, Florence: Gucci Caffe, Via Europa, 9, The Mall, 50066 Leccio
  • Italy, Florence: Gusto Leo, Via del Proconsolo, 8/10r, 50122 Firenze
  • Italy, Florence: Trattoria Mario, Via Rosina 2r (enter the tiny alley beside Trattoria Za Za)
  • Italy, Rome: C'era una Volta il Caffè, Via Tiburtina, 234, 00185 Roma
  • Italy, Rome: Hosteria Cannavota, Piazza di S. Giovanni in Laterano, 20 (opposite Basilica of St John Lateran)
  • Italy, Rome: Iris Bar, Via Giovanni Battista Morgagni, 30L, 00161 Roma
  • Italy, Verona: Brek, Piazza Bra 20, Verona
  • Japan, Asahikawa, Hokkaido: Sapporo Hanihonke, Aeon Mall Asahikawa Station 4th Floor, 7-2-5 Myashitadori
  • Japan, Furano: Fukuzushi Furano, Asahimachi 1-24, Furano-shi, Hokkaido
  • Japan, Gotenba: Boulanger Bec Fin, Kwashimata 651, Gotenba, Shizuoka Prefecture
  • Japan, Hakone: Dai Masa Restaurant, 63 Hakone, 箱根町 Hakone-machi, Ashigarashimo-gun, Kanagawa-ken 250-0521
  • Japan, Kawaguchiko: Syokudo and Teishoku Restaurant, 401-0301 Yamanashi-ken, Kawaguchiko
  • Japan, Kiso-machi: Chanotatsunoya, Kiso-chō Nakahata 6026-1, Tel: +81 264-22-3113
  • Japan, Kushiro: Kushiro Washo Market,13-25 Kuroganecho, Kushiro 085-0018, Hokkaido
  • Japan, Takayama: Unatei Restaurant, Gifu Prefecture, Takayama City Okuhida Onsenkyo 723 (Shin Hirayu Onsen)
  • Japan, Tokyo: Dim Joy, Japan, 〒104-8212 Tokyo, Chuo, Ginza, 4 Chome−6−16, 銀座三越11F Located in: Mitsukoshi Ginza store
  • Japan, Tokyo: Sahifa Kebab & Biryani, Roppongi 4-11-8
  • Japan, Tokyo: Sesto Senso Ginza Mitsukoshi, 11th Floor, 4-6-16 Ginza, Chuo, Tokyo Prefecture
  • Malaysia, Ipoh: Foh San Dim Sum Restaurant, 51 Jalan Leong Sin Nam
  • Malaysia, Ipoh: Purple Cane Tea Art Centre, Jalan Dato Tahwil Azar, Taman Jubilee
  • Malaysia, Ipoh: Pusing Public Seafood Restaurant, Jalan Laxamana, Kampung Jawa
  • Malaysia, Ipoh: Restaurant Lou Wong Tauge Ayam Kuetiau, 49 Jalan Yau Tet Shin
  • Malaysia, Melaka: Kafe Bulldog Flavours of Nyonya Restaurant, 145 Jalan Bendahara (Opp Bayview Hotel)
  • Malaysia, Melaka: Restoran Laksamana Hakka Zhan, 76 Jalan Laksamana 5, Taman Kota Laksamana
  • Malaysia, Melaka: Teo Soon Loong Chan Teochew Restoran, 42-44 Jalan KPKS 1, Kompleks Perniagaan Kota Syahbandar, 75200 Melaka (near New Lagoon Restaurant)
  • Malaysia, Penang: De Tai Tong Restoran, 45 Lebuh Cintra, Chinatown, Georgetown
  • Malaysia, Penang: Restoran Sun Yoon Kee, 35 Lebuh Cintra, Chinatown, Georgetown
  • Malaysia, Penang: Toh Soon Cafe, Lebuh Campbell, Chinatown
  • Nepal, Kathmandu: Vesper Cafe, Pulchowk, Lalitpur
  • Norway, Bergen: Yang Tse Kiang Restaurant, Torgallmenningen 8, Bergen
  • Norway, Geiranger: Brasserie Posten, 6216 Geiranger
  • Norway, Henningsvaer: Fiskekrogen, Dreyersgt 29, Henningsvaer, Foloten Islands
  • Norway, Oslo: SoMot Vietnamese, Helgesens Gate 16, Grünerløkka
  • Norway, Svolvaer: Kringla Bakeri & Konditori,Torget 21 (right off the main square)
  • Poland, Krakow: Chopskie Jadlo, Grodzka 9, 31-000 Krakow
  • Poland, Poznan: Ask Bar, Glogowska 71, 60-101 Poznan
  • Poland, Poznan: Radhe Vega, Glogowska 86, 60-101 Poznan
  • Poland, Poznan: Restauracja Zindo, Kramarska 15, 61-765 Poznan
  • Poland, Warsaw: Bar Kawowy Murzynek, Ul Nowomiejska 1/3, Warsaw 00-271
  • Poland, Warsaw: Manekin, Marszalkowska 140, Warsaw 00-061
  • Poland, Warsaw: Restauracja Zapiecek, Swietojanska 13
  • Poland, Warsaw: Rusalka Milk Bar, Florianska 14, 00-001 Warsaw
  • Poland, Warsaw: Salto, Wilcza 73, 00-001 Warsaw
  • Poland, Warsaw: Shabby Chic Coffee & Wine Bar, Piwna 20/26 Warsaw 00-001
  • Poland, Wroclaw: Bola Dosse, Swidnicka 9, 11-400 Wroclaw
  • Poland, Wroclaw: Michiko Sushi Roll, Odrzanska 1, 11-400 Wroclaw
  • Poland, Zakopane: Czarny Staw, Krupowski 2, 34-500 Zakopane
  • Spain, Barcelona: Cerveceria Catalana, 236 Calle Mallorca, Barcelona, Catalonia
  • Spain, Barcelona: Escriba, La Rambla, Barcelona, Catalonia
  • Spain, Barcelona: Forn del Pi, Ferran 10 Gothic Quarter, Barcelona, Catalonia
  • Spain, Barcelona: Gelateria Italiana Giuseppe, Barcelona, Catalonia
  • Spain, Barcelona: La Cuineta Restaurant Especialitats Catalanes, Pietat 12, Ciutat Vella, Barcelona, Catalonia
  • Spain, Barcelona: Mercat de la Boqueria, La Rambla, Barcelona, Catalonia
  • Spain, Barcelona: Pastisseria La Colmena Bomboneria, Barcelona, Catalonia
  • Spain, Sitges: La Oca, Parellades 41, Sitges, Catalonia
  • Sweden, Stockholm: Restaurang Sallys, Vasterlangatan 52, Gamle Stan
  • Sweden, Stockholm: Shogun, Tyska Brinken 36, Gamle Stan
  • Sweden, Stockholm: Solliden Restaurant, Skansen Open-air Museum, Djurgarden.
  • Turkey, Istanbul: Amedros Cafe & Restaurant,Divanyolu Cad. Hoca Rüstem Sok. No 7, Sultanahmet
  • Turkey, Istanbul: Boukoleon Ayasofya Fish Restaurant, Küçük Ayasofya Mahallesi Mustafa Pasa Sokak No 45/1, Sultanahmet
  • Turkey, Istanbul: Tarihi Sultanahmet Koftecisi Selim Usta, Divan Yolu (ordu) Caddesi 12; near Sultanahmet tram station.
  • USA, Las Vegas: MGM Grand Buffet, MGM Grand Hotel & Casino, 3799 Las Vegas Boulevard South
  • USA, New York City: Big Wong King, 67 Mott Street (between Bayard and Canal), Manhattan
  • USA, New York City: Ciao Bella Italian Ice Cream, Food Concourse, Grand Central Terminal, Manhattan
  • USA, New York City: DB Bistro Moderne, 55 West 44th Street, Manhattan
  • USA, New York City: Europa Cafe, 3 Times Square @ 43rd and 7th Avenue, Manhattan
  • USA, New York City: Europa Cafe, 787 Seventh Avenue, Manhattan
  • USA, New York City: Hoy Wong, 81 Mott Street (between Bayard and Canal Street)
  • USA, New York City: Restaurant Bouley, corner Duane & Hudson, TriBeCa, Manhattan
  • USA, New York City: SBarro, 1606 Broadway, Times Square, Manhattan
  • USA, New York City: Yum Thai Cuisine, 44th Street, Manhattan
  • USA, San Francisco: Alaskan crab, Roadside Stall, Fisherman's Wharf
  • USA, San Francisco: Dojima-Ann, 219 O'Farrell Street, Union Square
  • USA, San Francisco: Swan Oyster Depot, 1517 Polk Street, Nob Hill