Great respect for Dave’s No Idea

10/10/2020

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The third post Covid19 lunch was yet another great success. Generous and unflappable host Dave Hallam and Chef K. Duandern made this a truly enjoyable lunch for the 19 gourmands attending this venue now for a sixth time.

With a refreshing white wine as aperitif, Terlan Winkl Sauvignon Blanc 2018 (Terlano, Italy) commended by wine spokesman Jake Meerman, diners devoured the cold cuts and anchovies with relish (food spokesman Jim Morrison was very impressed) before assembling at the long table for the first course of a Terrine of Pork, Duck & Foie Gras.

This was a hearty start to the meal and I was grateful that the terrine had not been encased in Melton Mowbray style hot water crust pastry.

Accompanying this we found Terlan Gewürztraminer 2018 (Terlano, Italy), an excellent full bodied dry wine from Alto Adige which did not attract as many compliments as I thought it deserved. Jake, a red-blooded non-PC Aussie, went so far as to say with tongue in cheek it was a girl’s wine.
The next dish demonstrated Chef Duandern’s skills in abundance. This was beautifully cooked Brittany Cod, tomato and cardamom; the fish was a huge chunk of tasty cod with bok choy and a delicate sauce.

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Back to Chesa – and happy to be home!

10/8/2020

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After three months of abstinence we resumed B&B lunches of course at Chesa, home for the Club, and it turned out to be a great homecoming.

Though numbers were restricted to acknowledge that social distancing is still in force, 16 gourmands assembled to dine and wine in style.

Our aperitif, Alma Cuvée Franciacorta Brut Bellavista NV (Brecia, Italy), is set to become a Club favourite; one-third the cost of a Champagne, it is a delicious, predominantly Chardonnay sparkler with an elegant, lush mouth feel and earned compliments from Danny Arn, wine spokesman and white wine aficiando.

Dining commenced with an amuse bouche, an Irish oyster enhanced with Whitcraft-style relish, presented on a golden mat.

It was followed by a colourful and tasty dish, White Shrimp Bolognaise topped with Slow Cooked Pork Belly and Grilled Pacific Scallop, found by food spokesman John MacTaggart to be excellent, with the pork having been slow cooked for 18 hours.

With this came Neudorf Sauvignon Blanc 2017 (Nelson, NZ), a very typical NZ SB, and said by a Vivino critic to be “very crisp and clean. Apples and lime come through on the [sic] pallets”. Our bottles arrived in a carton and were enjoyed especially by Danny.

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R-HAAN EMBARKS ON ‘READY TO COOK’ JOURNEY

8/6/2020

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Innovating your offers and changing the way one operates are key elements in this challenging time globally, most notably for the restaurant industry. R-HAAN has done it once again by launching a ‘Ready to Cook’ delivery service.

R-HAAN and renowned Chef Chumpol Jangprai has prepared a repertoire of Thai dishes. All the required ingredients are packed in a special box for everyone to enjoy cooking at home. The box comes with a cooking manual too. With one quick scan of the QR code, everyone at home can watch a cooking video of Chef Chumpol himself. He will go through the vital steps to prepare the dish, from wok to plate.

If R-HAAN is not a familiar name to you, let us recap briefly.

R-HAAN is a fine dining establishment founded by Khun “Todd” Piti Bhirom Bhakdi and Chef Chumpol Jangprai. As a dynamic duo, they advocate the wisdom of Thai cuisine under the concept ‘Nai Nam Mee Pla, Nai Na Mee Khao’. There are fishes in the water and rice in the fields, a saying that speaks to the great abundance and fertility of the Thai kingdom. R-HAAN is a 2-star Michelin restaurant as well.

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Two decades of Beef steak & Burgundy

6/5/2020

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Tom Whitcraft, Winemaster Thomas Boedinger and Foodmaster Thomas Nowak

Amari Watergate

Mandarin Oriental Le Normandie

How an Aussie lunch ritual became a firm favourite with Bangkok gourmets

In the early 1950s some members of the wine industry in Adelaide commenced the cheerful habit of lunching on Fridays. Most would bring a bottle of wine masked in a paper bag for the comments of their peers. Comments were some times more hilarious than accurate. They met informally at the Imperial Hotel and, on 1st April, 1954, the first official meeting of The Foundation Club, later to become known as Beefsteak & Burgundy.

Today, the organisation currently has nearly 200 chapters (155 in Australia and about 20 are in Asia). In 2002, a few friends led by Robert Jenkins decided to seek support from Adelaide HQ for Bangkok to form its own B&B Chapter. Those friends, including Peter Williams, Brad McElroy, and Graham Storah, were often to be found in The Blue Barbeque, Sukhumvit Soi 33 (sadly long since closed).

Currently, President Tom Whitcraft, Winemaster Thomas Boedinger, and Foodmaster Thomas Nowak arrange a lunch to be held on each first Tuesday of the month unless an unavoidable incident such as Covid-19 causes a lunch to be skipped. 15 to 20 diners sit down to a set lunch normally featuring red meat and at least four different wines and held at a venue willing to waive corkage. Members pay an annual membership fee and special price; guests pay a little more. The Club provides the wine at cost and members take it in turn to compliment or very occasionally disparage the food and wine.

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Iron Star Chef 2Go - a dynamic collab between 2 renowned chefs

6/5/2020

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Iron Star Chef 2Go - a dynamic collab between 2 renowned chefs

IRON STAR CHEF 2GO - A DYNAMIC COLLAB BETWEEN 2 RENOWNED CHEFS

R-Haan recently rolled out a comprehensive food delivery program that is driven by passion and with a meticulous quality control plan that is in lock-step with the current situation we are facing globally.

R-Haan and Chef Pom Chinese Cuisine By Todd teamed up cohesively to roll out lunch and dinner delivery sets - with a compelling difference.

What sets this initiative apart is the meticulous quality control plan put in place swiftly. From the acceptance of ingredients, to the treatment and washing before cooking right down to the final step of food delivery, every precaution is taken and every extra mile required is executed.
In R-Haan, daily temperature checks of every kitchen staff is taken before every shift. Personal hygiene is the utmost priority. All kitchen equipment are sanitized deeply and thoroughly, in sync with industrial standards. R-Haan even handles the food delivery with their own team. A dedicated delivery truck is on standby daily.

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New York Steakhouse, a Bangkok legend

17/4/2020

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All the flavors, flair and energy of The Big Apple with beautifully prepared steaks, chops, seafood specialties and great wines

Steakhouses have always occupied the upper ranks of a city’s dining scene. It’s a reflection of the outstanding quality of their basic ingredients and the expertise of their chefs, of course, but also a recognition of a raft of other factors invariably expected of such a restaurant, from décor and atmosphere to service and reliability. Get it wrong and you don’t last. But when you get it right, you become a legend.

Such is the case with the New York Steakhouse at the JW Marriott Bangkok. Around for two decades, this classy restaurant with its unique mood has certainly stood the test of the time. Its unchanging dark wood furniture, handsome oversized chairs and magical photos of American cities evoking images of a traditional Manhattan steakhouse remain as popular as when it first opened.

In Bangkok’s revolving door of restaurants, New York Steakhouse show it’s not always necessary to change the furniture or decoration to be loved.

Over the years, the restaurant’s menu has continually evolved, thanks to access to new and better products, as well as different cooking techniques and culinary inventions. Today, Executive Chef Kevin B. Thomson from England ensures New York Steakhouse’s reputation is upheld with his passion for culinary excellence and eye for detail. He loves nothing more than explaining to diners the merits of his meats and offering recommendations.

Underneath it all, though, New York Steakhouse remains true to origins – a restaurant serving premium cuts of USDA certified, grain-fed meat from Australia, Japan, New Zealand and the US and cooked with care for absolute perfection. That’s not all, of course. Also served are some interesting local options and fresh seafood specialties.

One of the restaurant’s amazing Martinis is a great way to start a meal here. Then enjoy a big freshly baked bread presented in four different flavors, followed by a traditional appetizer or two like Clam Chowder, Shrimp Cocktail, House-smoked Salmon and Caesar Salad. Do try the Grilled Hokkaido Scallops served with a truffle sauce and the pan-fried Foie Gras with Port wine sauce. They’re outrageously delicious. Another must is the Baked US Lobster filled with mushrooms and cheese.

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Michelin-starred R-HANN introduces ‘Summer Samrub’ – a delicious new menu to thrill the senses

2/4/2020

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Chef Chumpol promises a Thai dining experience of the highest quality in a beautiful restaurant with ‘social distancing’ between tables

Bangkok is now recognized as a genuine international city, yet surprisingly there’s only a handful of truly elegant and sophisticated Thai restaurants that live up to this global stature.

One of those is R-HANN, a Thai fine dining restaurant on Thonglor (Sukhumvit 55) whose excellence has caught the attention of the world with a two-star rating by Michelin. That’s an incredible achievement given that this beautiful venue has only been open for two years. It also speaks volumes of its overall excellence.

R-HAAN was founded by Piti Bhirombhakdi and his business partner, Chumpol Jangprai, a talented chef who has spent his entire career perfecting the art of Thai cooking.

Chef Chumpol is passionate about his work and together with his team is committed to the sourcing and selection of the freshest and finest of ingredients. Through skillful preparation, clever seasoning and time-honored cooking methods, these ingredients are transformed into superlative culinary creations. Add in the immaculate presentation of each dish, plus service that’s friendly and attentive but never intrusive, and the net result is a remarkable dining experience with food that Chef Chumpol describes so eloquently as the “Wisdom of Thai Cuisine.”

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Summer on a Platter Khao Chae at Siam Tea Room

25/3/2020

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By Peter L.

Siam Tea Room definitely does tea and so much more. This deli-inspired outlet spans the culinary divide but its beating heart is Thai.

Siam Tea Room welcoms diners with comfy sofas and is truly an ideal spot for a swift yet supremely satisfying breakfast, lunch or dinner.

The paneled walls are traditional wood. Artistic Thai furniture, classic celadon ceramics from Kanchanaburi Province, Aranyik steel cutlery from Ayutthaya and staff uniforms made using indigenous “mor hom” fabric complete the Thai charm from within.

Many of their main dishes are quintessentially Thai. The special pork ribs and beef noodles come highly recommended. The entire menu is created and overseen by experienced Thai Sous Chef Phukvarun Watchmon who has been in the Thai culinary circuit since a very young age. Chef Phukvarun started her culinary journey at the Royal Kitchen of Klai Kang Won Palace in Hua Hin, Prachuap Khiri Khan Province before joining the Thai kitchen teams at various top hotels.

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The Market Restaurant at Mercure Bangkok Sukhumvit 24

12/3/2020

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By Peter L.

As the name reveals, the hotel is located on Sukhumvit Soi 24, which is within the pulsating hub of Em District and walking distance from the Phrom Phong BTS Skytrain station. And if you are in the ‘hood for some shopping or well-deserved R&R, check-in to this new hotel and head to The Market Restaurant.

The interior is welcoming. Jars filled with spices and ingredients are lined on the peripheral walls. Magazines and light reads are placed side by side with kitchenware decor. The design is in line with the name The Market - where one can find a potpourri of fresh ‘everything.

The pictorial menu depicts an array of international and local favourites. Order a smoothie to go along with your salad. The Fresh Salmon with Avocado and Quinoa (250) is highly recommended and a hearty meal in itself! Or, chow down on their signature ‘The Market’ Beef Burgerwhich comes with a generous side of fries. Before long, it is time for the perfect reunion - with a glass of cold beer. As the saying goes, it is 5pm somewhere else! (That is, if you are not already here for an early evening meal)

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R-Haan: Reach Beyond the Stars

10/3/2020

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By Peter L.
When R-Haan first opened its doors, the founders knew it was something special. The recognition from Michelin elevated the brand and the team.

A year later, a second star was awarded and R-Haan cemented its position in the global culinary scene. It was a proud moment for Thai cuisine as a whole.

As a burgeoning brand with a stellar track record, one can onlyimagine the culinary odyssey in the planning. Yet, price has not climbed - a testament to their commitment to diners, friends and gourmands alike. Our strength and success lies with our people, enthused Chef Chumpol Jangprai, the chef extraordinaire in the driver's seat. Going forward, R-Haan will build on their people and grow further. Forging ahead together, is their motto. To deliver a consistent and eye opening dining experience and a culinary journey to every guest.

R-Haan will also invest in international marketing and will participate in more road shows. To be given this opportunity to promote the wisdom of Thai cuisine, is one of the highest honour in my life, says Khun Piti (Todd) Bhirom Bhakdi, Director & Executive Vice President at Boon Rawd Brewery Co., Ltd. Khun Piti is an investor and co-founder of R-Haan. R-Haan will remind you of the amazing range of taste that Thai food has to offer. It can be a nostalgic walk down memory lane for some, or a journey of discovery for the rest of us. Plus, as Michelin puts it: Excellent cooking, worth a detour.