tag:blogger.com,1999:blog-53819997617822905992024-03-13T10:15:37.304+08:00The Young TongueRecipes, food finds, and everything in between for my baby with an insatiable appetite.MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-5381999761782290599.post-60984108035867541372012-12-31T15:46:00.000+08:002013-01-03T09:33:24.496+08:00Our Last Day, 2012<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It's been a long time since I last posted mainly because work has kept me busy and the fact that it may be difficult to delineate what I can and cannot share. Work entails creating recipes for supermarkets across the globe and often times, I find that what I make at home finds its way to my professional kitchen. So I'd rather not take the risk. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Today, on my third week of vacation, I find it easy to share something that does not take any form of intellectual property. I'm going to share how we lazed about on our last day and cooked a very simple meal with less than 5 ingredients.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">At home, next to good food (and wine for adults), we love flowers, books, and pretty little things. On the upper left hand side of the photo above (or the lower right hand side below), is my daughter's rendition of a snowman. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The only books I can never part with whenever I move to a different country are those that truly inspire me. My daughter loves looking at the photographs in them from time to time.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Plants and flowers add a pop of life in our urban setting which my little one chooses with delight on a weekly basis. A few days ago, she chose ferns and lilies.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Then there are things we put together... christmas balls that didn't quite make it to our tree, sunglasses that belonged to my mother when she was about my age or so, antiques from our house in Manila, and hand-sewn silk pillowcases we recently bought from a beach trip in the Southern shores of Thailand which she gladly chose.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Lunch is effortlessly put together by simply rubbing salt, pepper, and thyme into lamb chops and frying them in olive oil. Once cooked medium rare, remove it from the pan and pour some red wine to deglaze the sediments, then add 2 tablespoons of mint jelly. Allow for the sauce to reduce by eighty percent or until thick to cover the back of a spoon. And serve with your steamed greens.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cheers to a happy 2013! And I hope to find time to keep this blog going...</span></div>
MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-2246248249349621922012-08-28T06:34:00.000+08:002012-08-28T09:59:16.434+08:00chEAT SHEET Memphis: Charles Vergo's Rendezvous Charcoal Ribs<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Rendezvous is responsible for Memphis' moveable feasts, all thanks to their world-renowned dry ribs. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Missing it is close to impossible albeit being juxtaposed in a basement and in an alley downtown. Just follow your nose. It's chute emits the most aromatic barbecue scent the South has to offer.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Allow me if I may, humble brag about the fact that I was lucky enough to know a few well-connected people downtown. We actually got the chance to reserve tables which never happens at Rendezvous. They don't take reservations any given time of day and this goes without saying, even during the Annual World Barbecue Championships which excite just about every single barbecue expert in the world.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">First things first. Have some sausage...</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Then gumbo...</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Then have the main thing... a full order of charcoal-broiled ribs (first photo up above) with a side order of slaw and beans.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Magically moist, tasty, and soft to the bite, I want to eat these ribs at least once a month for the rest of my life. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mmmm... I need a time machine. </span></div>
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<span class="Apple-style-span" style="color: #274e13; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Charles Vergo's Rendezvous Charcoal Ribs</b></span></div>
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<span class="Apple-style-span" style="color: #274e13; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">52 South 2nd Street, Memphis</span></div>
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<span class="Apple-style-span" style="color: #274e13; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">(901) 523 2746</span></div>
MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-52496004558179708452012-08-18T05:58:00.000+08:002012-08-18T07:59:02.396+08:00chEAT SHEET Chicago: Longman & Eagle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsBP-xfVQD31hOx1_aLp2Q20sLqORIaCSQkY4DqJyfGcmbb-ievCdEUH12tWnm1sTmmzEEcbo3zhR6lVmh8ikVopS37Yn4Q_CGgIptNf7uAImGbAIBuHFpNImYWpuH9XTUYERDWW4AWzI/s1600/L1030588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsBP-xfVQD31hOx1_aLp2Q20sLqORIaCSQkY4DqJyfGcmbb-ievCdEUH12tWnm1sTmmzEEcbo3zhR6lVmh8ikVopS37Yn4Q_CGgIptNf7uAImGbAIBuHFpNImYWpuH9XTUYERDWW4AWzI/s640/L1030588.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Gastropubs abound but there are hardly any that have the energy, miles away from anything despondent at that, in Chicago's Logan Square. The window outside boldly screams what this place is all about...</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">EAT, SLEEP, WHISKEY</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">...which pretty much put into words the state I was in at the time I ate there. I was hungry, jet lagged, and felt like having a stiff drink to help me overcome the long haul flight I endured from Bangkok via Tokyo. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROsHJO2CBbZljGKQAlbhdraK7MhQW8rE7Jtd_sJ5KRQ82JdbVR7diclcY9TznnfNT8tzqBPpKm0KKL0PIIaJlRxUvN5fzEQknSiGNbAK5c3WwqkvPqNsDwJ0qVurSbeUxjx53lsEhQ6kw/s1600/Longman1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROsHJO2CBbZljGKQAlbhdraK7MhQW8rE7Jtd_sJ5KRQ82JdbVR7diclcY9TznnfNT8tzqBPpKm0KKL0PIIaJlRxUvN5fzEQknSiGNbAK5c3WwqkvPqNsDwJ0qVurSbeUxjx53lsEhQ6kw/s640/Longman1.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I was amongst chefs, all of us, tasked to do a week-long research trip in Tennessee; and Chicago somehow fell into my lap as my "get-rid-of-your-jetlag-here" point. This sort of perk definitely made my business trip worth remembering. What with a michelin-starred restaurant that looked more like a hipster's joint with an overdose of coolness -- the food was definitely elegant.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Brunch is the name of the game and by no means should this stop you from having a drink or lots of it at night. The bonus is that, there are several rooms above the pub because the owners probably decided they needed a few rooms up there that would serve as a hotel. Brilliant, absolutely brilliant!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyLgktuw-D3ipXKe7xD6S11nC1tfgZJibjYly4WaYCV1QJ58YeoDYjAFqbXkAzE0OJC8mYRJDeQkMdtravUIV3cAiWJsKJE-JV3-k0BeOQ98nK41wZ8KweZZ0m6_4h5l38aBtzlDZTY2G/s1600/Longman2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzyLgktuw-D3ipXKe7xD6S11nC1tfgZJibjYly4WaYCV1QJ58YeoDYjAFqbXkAzE0OJC8mYRJDeQkMdtravUIV3cAiWJsKJE-JV3-k0BeOQ98nK41wZ8KweZZ0m6_4h5l38aBtzlDZTY2G/s640/Longman2.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Everything on the <a href="http://www.longmanandeagle.com/eat/brunch/">brunch menu</a> screamed EAT ME and choosing an array of definitive dishes was quite the battle, so we opted to order what seemed to be more than we could all handle. Everything was just delightfully delicious, it came to no surprise that we finished it all. In my perfect world, I can eat lunch twice -- just so I could try everything on the menu.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5LrtXxB1IeS46zb1Lpe1rXCe3BhRmtFkbq7MnI8DdlK0lI1VZbUehb9vWQIP9w3x9Q0K3qnunUnzJYUR1hf_H_Oius1T0VnWJ7CMm9daR03V6L4SIHORsmtDi3PVFWrrQ2lFF0WL_s9e/s1600/L1030589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA5LrtXxB1IeS46zb1Lpe1rXCe3BhRmtFkbq7MnI8DdlK0lI1VZbUehb9vWQIP9w3x9Q0K3qnunUnzJYUR1hf_H_Oius1T0VnWJ7CMm9daR03V6L4SIHORsmtDi3PVFWrrQ2lFF0WL_s9e/s640/L1030589.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Their ingenious ability to bring the whole thing together from farm to fork is enough reason to hit town again and again. And true to form, even the smallest of captions on their menu glared right back at me... </span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Longman & Eagle</b></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2657 N. Kedzie Avenue</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Chicago, Illinois 60647</span></div>
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MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-10775257313937018482012-08-17T06:04:00.000+08:002012-08-17T15:42:30.397+08:00chEAT SHEET Kuala Lumpur: Village Park Restaurant<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAp4uWz_t2tHQQGu3qcEs-KyGfBGI-VoSA6OeAswJVvC4oOqc1kysGzfbMaw-5Te25m-TR15Cd__NOei5SrCHmeUh3xEtQVU4pYYXEBJg-nRP_2rus9d4uoTW914eqK5hFrq5ynjiUV5w/s1600/Village+Park2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKAp4uWz_t2tHQQGu3qcEs-KyGfBGI-VoSA6OeAswJVvC4oOqc1kysGzfbMaw-5Te25m-TR15Cd__NOei5SrCHmeUh3xEtQVU4pYYXEBJg-nRP_2rus9d4uoTW914eqK5hFrq5ynjiUV5w/s640/Village+Park2.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Village Park Restaurant in Kuala Lumpur's Petaling Jaya area is not to be missed when in search for authentic Malaysian food. Known for several dishes such as Nasi Dagang, Nasi Lemak, as well as it's Ayam Rendang, it's fair enough to make the assumption that there will always be a queue during meal times. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_dc4CJo7Go7o9DGhDOuCtfWYfCqUI1dNUpxwhoCGGMEm6PD7GzUsaDNu3DuYe_9q514Pj1boNXYOB5zG-Dupi_6YfN1c9FoqSEEBajwEPtcfgzC0_gA21mFVPC8QoOZjl1f5dOgEGe_Y/s1600/Village+Park1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_dc4CJo7Go7o9DGhDOuCtfWYfCqUI1dNUpxwhoCGGMEm6PD7GzUsaDNu3DuYe_9q514Pj1boNXYOB5zG-Dupi_6YfN1c9FoqSEEBajwEPtcfgzC0_gA21mFVPC8QoOZjl1f5dOgEGe_Y/s640/Village+Park1.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Village Park always finds itself on my list whenever I reminisce my favorite spots in KL replete with sentimentality. It's comfort food at it's best and by no means is it pretentious; I need not state the obvious that the chef or cook behind this zestful place is a master at his craft.</span><br />
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Village Park Restaurant</b></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">5, Jalan SS21/37, Damansara Utama</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Petaling Jaya, Selangor</span></div>
MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-35947207347196083912012-07-03T06:56:00.000+08:002012-07-03T06:56:00.300+08:00chEAT SHEET Singapore: Hinoki<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4OkNqPrZQACMx9DHQRiiSgxpWWK7PrcWJth8MijkDC7XXzHOIl56iJlzJa8CaYd_K7sh_HsnjeUAKUj5bTTB39FUTYM9vqG5FU8wypmBrJxS72YqLj5C8MpcWTjAMq6hvyhzHDXnPPw2/s1600/Hinoki1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4OkNqPrZQACMx9DHQRiiSgxpWWK7PrcWJth8MijkDC7XXzHOIl56iJlzJa8CaYd_K7sh_HsnjeUAKUj5bTTB39FUTYM9vqG5FU8wypmBrJxS72YqLj5C8MpcWTjAMq6hvyhzHDXnPPw2/s640/Hinoki1.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Chef Gary Ng is a genius. Chef Gary Ng is unpretentious. Chef Gary Ng will blow your mind and your senses in the few hours you allow him to at his restaurant. Chef Gary Ng owns and runs the best kept secret Japanese restaurant Singapore has to offer. Yet, Chef Gary Ng remains to be humble about his craft.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6zCIXYZyXRCv4pxwXSBO1KX_IhrZ93gdFG7sU-GcGLJnxBRNwxUxfHiXHdjaf06QFdieQzJaNVPBrbpqU5yiDMKOtJ9QFyaNps3vXHyrYK3zcIDb3el2CaTk3yYrLoKEmuwZybc4YcJ3/s1600/Hinoki2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6zCIXYZyXRCv4pxwXSBO1KX_IhrZ93gdFG7sU-GcGLJnxBRNwxUxfHiXHdjaf06QFdieQzJaNVPBrbpqU5yiDMKOtJ9QFyaNps3vXHyrYK3zcIDb3el2CaTk3yYrLoKEmuwZybc4YcJ3/s640/Hinoki2.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The seafood here is flown from Japan twice or thrice a week. The flavor combinations will take you to another place you've never been. I try not to speak with profanities, but this is absolutely f*$%-ing good. Think chawan mushi with foie gras and more of that same foie gras with shrimp. How can plates and plates of pretty little things that look so insanely simple have such complex and deep flavors? Ah... there lies his genius. Bite after bite, one wonders, how does he do it?! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhytRjAJaof8OI2e8xM_sI9LIKZjfp8BQwUjbgpSy8mu0quT7Dz4qTiXskgOOiJem4VuFiptlA_B2PqO2ovFg1YzNm1g7LwXi-cbM44gehR_7iTMBAkfQBvedvJJyJN9l-s8KmGfSUgHJ/s1600/Hinoki3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhytRjAJaof8OI2e8xM_sI9LIKZjfp8BQwUjbgpSy8mu0quT7Dz4qTiXskgOOiJem4VuFiptlA_B2PqO2ovFg1YzNm1g7LwXi-cbM44gehR_7iTMBAkfQBvedvJJyJN9l-s8KmGfSUgHJ/s640/Hinoki3.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">My secret posse of 3 chefs ate here for a good 3 hours and wish that we had the luxury of time to eat more. Believe it or not, I ate everything you saw in this post. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Get on a cab and head to Hinoki. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You will thank me for this as I continue to thank the chef that took me here. Don't think twice about it and just do it. Once you try his dishes, you would want to eat here every single day of your life. As Chef Gary told me, GARY stands for "girls always remember you..." </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I'll never forget you Chef Gary!</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Hinoki</b></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">22 Cross Street</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">China Square Central (South Bridge Court)</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Singapore 048421</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Reservations: 6536 7746</span></div>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-15392797534105168282012-07-02T06:40:00.000+08:002012-07-02T06:40:00.464+08:00chEAT SHEET Singapore: Antoinette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAzO-82DRj3t7Kqu8y7L1m1vzcZo_0-PSip_YW2d-ttOCW4-r6r5BhoBp4deC7Toxn06qgqRmBvsNg8DRcKyuupCwQNa7GbhyphenhyphenjGUvaPBUMcpQgf0miQk5raTzq4o4TEy1sMNwUV_Y40k7/s1600/Antoinette2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLAzO-82DRj3t7Kqu8y7L1m1vzcZo_0-PSip_YW2d-ttOCW4-r6r5BhoBp4deC7Toxn06qgqRmBvsNg8DRcKyuupCwQNa7GbhyphenhyphenjGUvaPBUMcpQgf0miQk5raTzq4o4TEy1sMNwUV_Y40k7/s640/Antoinette2.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Saying that I love sweets would be an understatement. There are days when I wonder why I did not delve into the wonderful world of pastries. I've been toying with the idea of taking pastry arts for a few years now, and maybe, just maybe, when I have the time, I probably will. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Antoinette was recommended by a very dear friend, who happens to be an accomplished and gifted artist; one of the heavy weights in the pastry world in the Philippines. Where do I even begin? The atmosphere in this cafe dictated what was to come. And as the famous saying by Marie Antoinette goes..."<i>let them eat cake</i>." And so we did. I was completely floored by the chefs renditions of classical pastries and couldn't help but revel in his flawless execution.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Antoinette's Baba aux Fraises is by far, the best I've had in Southeast Asia. It's consistency of being in between bread and cake, refreshing strawberry coulis, and the airiest whipped cream, is worth noting. The <i>Antoinette</i> and <i>Bread & Butter Pudding</i> are also worth having. The desserts my friends and I shared after a week-long exercise in all things savoury in a professional kitchen was just what we needed to usher in the weekend. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I need a time machine. I don't think I'll ever tire of their sweets.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><a href="http://www.antoinette.com.sg/">More about Antoinette here.</a></span>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-24602869800262832402012-06-30T06:28:00.000+08:002012-07-01T09:40:38.125+08:00chEAT SHEET Singapore: DB Bistro Moderne<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHnatBjR0b1oMqQOEFeRWLkwsT8CrzRK7TNpTwsMVzpgF3vuPQUKUKVFfMT9ciUokuMki7C0p0Jcea044_4IyDoJiOnSsNKriw5LCtle9lfbeD8bJCqraLk6rMOfDQWdEdYB5Jm4O1i_V/s1600/db4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHnatBjR0b1oMqQOEFeRWLkwsT8CrzRK7TNpTwsMVzpgF3vuPQUKUKVFfMT9ciUokuMki7C0p0Jcea044_4IyDoJiOnSsNKriw5LCtle9lfbeD8bJCqraLk6rMOfDQWdEdYB5Jm4O1i_V/s640/db4.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Well-executed dishes with flavors so authentic, the kind where you know they don't have instant or powdered stock behind the kitchen, this restaurant should always be on your list when in Singapore. It's as if you were eating in one of Chef Daniel Boulud's restaurants in the US.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Chef Stephane Istel cleverly carries out dishes in a manner that is simple yet elegant. Classical French dishes are sent out of his kitchen one after the other, in visually arresting plates. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The front-of-house staff are also worth noting. Highly-efficient, warm, and more importantly, their attention to detail leaves no room for an unhappy meal. </span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>DB Bistro Moderne</b></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 Bayfront Avenue, Singapore 018972</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Reservations: +65 6688 8525</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><a href="http://www.marinabaysands.com/Singapore-Restaurants/Celebrity-Chefs/DB-Bistro-Moderne/">http://www.marinabaysands.com/Singapore-Restaurants/Celebrity-Chefs/DB-Bistro-Moderne/</a></span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span></div>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-21660293678857598512012-06-07T22:35:00.000+08:002012-06-07T23:22:56.646+08:00chEAT Sheet Singapore: Breads, Pastries, and Coffee<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDntSWIBGYZLYb6tTlijZubj2QrhR37ypMKVoUM2V8-_HXwq9gjbWWV4mVVzwfqLvimhyphenhyphenn6FpFHIJWDOogOSchz1paa3aA4UWP2Yzj_0SI30Tclt9Vn8auKL-ZhuCj5g4Vy0p-1Nvcg172/s1600/Pique+Nique.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="373" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDntSWIBGYZLYb6tTlijZubj2QrhR37ypMKVoUM2V8-_HXwq9gjbWWV4mVVzwfqLvimhyphenhyphenn6FpFHIJWDOogOSchz1paa3aA4UWP2Yzj_0SI30Tclt9Vn8auKL-ZhuCj5g4Vy0p-1Nvcg172/s400/Pique+Nique.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: xx-small;">(iPhone Photography for this post)</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I spent an entire day in my friend's professional kitchen for a day. We got experimental with several savoury flavor combinations for a few concepts we were working on and naturally, after a day full of umami, we craved for bread and pastries. It's always like that with chefs... those that work with pastries tend to want to eat savoury and vice versa when they're done with their shift. Chef Dennis brought me to Takashimaya so we could cover a lot of places in a few hours to fill our needs after a wonderful late lunch at Din Tai Fung in Paragon Mall. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We headed straight into the basement where the newly-opened Boulangerie Donq Francaise of Japanese-fame can be found. If not mistaken, it's where the old Heistand Boulangerie was located (I used to buy bread there when I was working for The British High Commission in 2003). You can actually smell the goodness of their breads wafting through the basement floor; I couldn't help but hand carry a few with me all the way Bangkok just so I could share all the goodness with my daughter.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">About ten steps away is Kaffe & Te, where you can buy Kahl's Swedish coffee. I couldn't resist and bought a few bags. The lady was too generous, she even gave me free peppermint tea. How I missed this when I spent 6 weeks in Sweden in my early 20s baffles me. I wish I knew of this brand then!</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">A few more steps and we found our way towards our favorite Hokkaido Ice Cream. I always go for the Salt Caramel which transports me back in time, when I brought Dennis there for the first time, in 2008. Little did we expect then that he would move to Singapore a year later and that he would be the one taking me to places I've not dined in. I consider myself lucky since Dennis is one of the most famous pastry chefs in the Philippines to say the least.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Salt Caramel is a good transition from savoury to sweet. And so, we found ourselves walking towards Pique Nique, known for their cupcakes and macarons. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDntSWIBGYZLYb6tTlijZubj2QrhR37ypMKVoUM2V8-_HXwq9gjbWWV4mVVzwfqLvimhyphenhyphenn6FpFHIJWDOogOSchz1paa3aA4UWP2Yzj_0SI30Tclt9Vn8auKL-ZhuCj5g4Vy0p-1Nvcg172/s1600/Pique+Nique.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDntSWIBGYZLYb6tTlijZubj2QrhR37ypMKVoUM2V8-_HXwq9gjbWWV4mVVzwfqLvimhyphenhyphenn6FpFHIJWDOogOSchz1paa3aA4UWP2Yzj_0SI30Tclt9Vn8auKL-ZhuCj5g4Vy0p-1Nvcg172/s320/Pique+Nique.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">A few floors above, was Paul. One of my all-time favorite places for bread. I first came across this wonderful shop in Paris in 1999. Since then, when I get the chance to come across it in other countries, I make it an effort to visit... Dubai, London, and now Singapore!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpQ3GIhfBAOz-kIR5re6wLgupUnJqYQF9K_6d8f_6qAifNiPzFiEWZtrr14e3Mtu42iEB9A8R8x2etgklTO8i1XOzU_hipSVaOmMb3gDfyBWcYgGQ1G1W39lIhG3E4b32CvZzgLKRxc_R/s1600/paul.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpQ3GIhfBAOz-kIR5re6wLgupUnJqYQF9K_6d8f_6qAifNiPzFiEWZtrr14e3Mtu42iEB9A8R8x2etgklTO8i1XOzU_hipSVaOmMb3gDfyBWcYgGQ1G1W39lIhG3E4b32CvZzgLKRxc_R/s400/paul.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Last but not the least, was Antoinette. It's actually in a hotel beside Takashimaya, called the Mandarin. It's quaint yet opulent vibe screams indulgence from the get-go!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPv5Neqbyb4E7N05gk2nPgc4OQehqQIdku82avawnxfjPX0IhWbcWh_dtoYViI83M6axTt2i9gzqVCj-NNydhN6rgNwa-Hw-znoC3jek60Gv_wSZ3e4JGhn8EakKyQxVG8xLJ4qG7E7Aw/s1600/antoinette.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPv5Neqbyb4E7N05gk2nPgc4OQehqQIdku82avawnxfjPX0IhWbcWh_dtoYViI83M6axTt2i9gzqVCj-NNydhN6rgNwa-Hw-znoC3jek60Gv_wSZ3e4JGhn8EakKyQxVG8xLJ4qG7E7Aw/s400/antoinette.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I really wish I had more time to eat my way through but I only had a day in Singapore. Someday, I'd like to bring The Young Tongue in one of my favorite dining destinations in Asia. </span></div>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-34246565051318571522012-05-29T22:51:00.003+08:002012-05-29T22:54:26.099+08:00chEAT SHEET Mississippi: Huey's Blues, Brews, & Burgers!<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Met a motley crew of cool chefs in Mississippi over fried pickles, tamales, kabobs, burgers, nachos, and spirits. Unpretentious and downright all-American, Huey's was the go-to place around the corner. Jet-lagged, I actually forgot to take photos of the other items we ordered, but noteworthy for my taste buds were the fried pickles. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I must confess I didn't know what to expect but that burst of sour, salty, umami goodness made me order another basket! Why don't we have these in Asia and where have you been all my life?!</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Huey's</b></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>7090 Malco Blvd. State 101</b></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Southaven, MS</b></span></div>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-38185673960681850362012-05-24T00:57:00.001+08:002012-05-29T22:54:37.932+08:00chEAT SHEET Chicago: The Purple Pig<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtG-T9FrLQHMF8qHG0ho-qKuM-GdzEwAxs6ovscupQgdzB9pabdBnXpDzicn6v7222Orav5jy4iinlqo8qpkwMq-pCxRJLPjH_bocrsr8KKtky986dzKDBWqUqwIdMF15rTj4AizFwJbJ/s1600/PPig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtG-T9FrLQHMF8qHG0ho-qKuM-GdzEwAxs6ovscupQgdzB9pabdBnXpDzicn6v7222Orav5jy4iinlqo8qpkwMq-pCxRJLPjH_bocrsr8KKtky986dzKDBWqUqwIdMF15rTj4AizFwJbJ/s640/PPig.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Jet-lagged and pressed for time, The Purple Pig did not disappoint. It was my last meal in Chicago before heading South for the Memphis in May World Barbecue Contest (more on that later).</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Known for their tapas-style fare, their Rabbit Panzanela with Mixed Herb & Lettuce, Crispy Capers, Pickled Fiddlehead Ferns & Black Truffle Vinaigrette was a sure winner (photo on the lower left-hand side). The Burrata Pugliese with Peas, Radish, Celery, Spring Micro Greens & Aceto Balsamico (lower right-hand side) was also refreshingly brilliant in it's simplicity. I also enjoyed the Salt-Roasted Beets with Whipped Goat Cheese & Pistachio Vinaigrette, off-setting the flavors from the earlier perfect bites I had.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0uvMTsw-PkMxGjT5Be6Lsh5g6pjOFB_q3EBSURuI6kGJB1l17WOwXATE-xGfxs3kdaGdSCPUCD4BVgD2dZtQpyt-7vp8WomtNP36a1940Xi9Xztp1E3o3xD_wDj-8yrug2FHac69A7Ap/s1600/PPig2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI0uvMTsw-PkMxGjT5Be6Lsh5g6pjOFB_q3EBSURuI6kGJB1l17WOwXATE-xGfxs3kdaGdSCPUCD4BVgD2dZtQpyt-7vp8WomtNP36a1940Xi9Xztp1E3o3xD_wDj-8yrug2FHac69A7Ap/s640/PPig2.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I skipped the <i>smears</i> part of their menu and went straight into <i>a la Plancha etc.</i> and ordered the Wagyu Sirloin Tip with Fingerling Potatoes, Red Onions, Olives & Bone Marrow Vinaigrette and as cliche as this may sound, it was really "to die for." Moist, juicy, deliciousness -- I wish my stomach was not on Bangkok time -- which was like eating all this at 1am. I wanted some seafood and tried the Mussels with Pancetta, Creme Fraiche & Marjoram, and I'll just settle in saying, they were fresh.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I want to go back. The chefs of this place rock and are insanely talented.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cheese, Swine, & Wine... Need I say more for the ultimate cure for jet lag? </span><br />
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>The Purple Pig</b></span><br />
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b><a href="http://thepurplepigchicago.com/">more info here</a></b></span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">And oh, they don't take reservations.</span>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-43900263786863925182012-04-15T08:58:00.000+08:002012-04-15T08:58:00.584+08:00chEAT SHEET Shanghai: Jesse 天平路41号<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I met Candice in Shanghai in 2006. Her love for food, the need to be highly organized, and her humor instantly bonded us from the get-go. Whenever I visit town, I ask her to update my eat sheet, and for some catch up time.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQ1h-mDFtN9hVPDFWlsP4P4roTyIaTrChzgaM3tLz22wMxoI-pc6TQQBxYzKQryMeDt8Yk9JI5QCaiKGGXP5LrnyjXowwcRK8YNkLSWw2LzVJOIbK7Djd658Dytrz7LTGcOFbftKdyRaf/s1600/L1020620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQ1h-mDFtN9hVPDFWlsP4P4roTyIaTrChzgaM3tLz22wMxoI-pc6TQQBxYzKQryMeDt8Yk9JI5QCaiKGGXP5LrnyjXowwcRK8YNkLSWw2LzVJOIbK7Djd658Dytrz7LTGcOFbftKdyRaf/s640/L1020620.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Jesse</i> came highly regarded with the all-but-necessary 3-days-before-you-dine reservations. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It is a very tiny two-storey restaurant; the photos above captured all the tables they had. </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Somehow, I was wishy-washy with my schedule and Candice managed to snag a reservation for dinner without any fuss. Do not try your luck like Candice did though, for only Candice has the uncanny ability to persuade the man on the other line for a table for five on a Friday night.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I left the daunting task of ordering food to Candice, after all, this was her "find." On her must-have list are:</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ban Mien (Noodles in Scallion and Oil)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3ydxKVtvUWdCDYUkS49K9QGReFzx5yDNnLCr9jjkKwPo-dTSCtFoYP4xP8Vu7hcbJ-OsVqrtEzt6LTJmt6eBNIwrjO-GQO224STgmtiBRg58OPh3kFcGvv8nBDIWRymDCOd4S8xXCGrR/s1600/L1020626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT3ydxKVtvUWdCDYUkS49K9QGReFzx5yDNnLCr9jjkKwPo-dTSCtFoYP4xP8Vu7hcbJ-OsVqrtEzt6LTJmt6eBNIwrjO-GQO224STgmtiBRg58OPh3kFcGvv8nBDIWRymDCOd4S8xXCGrR/s640/L1020626.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXN88vqydPjgEwzPxMdfIF26o0hVhh9TccGeU1QgfRJfpvc_nwn1WpB9y2XhYrQwnUJVscnmh_4zSdtH1zm1sfaPakebD2OBpS_bLMIOcC5ruxK7Cdt9T1AajJSqM8eEOFkUB-PGSH09k/s1600/L1020627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinXN88vqydPjgEwzPxMdfIF26o0hVhh9TccGeU1QgfRJfpvc_nwn1WpB9y2XhYrQwnUJVscnmh_4zSdtH1zm1sfaPakebD2OBpS_bLMIOcC5ruxK7Cdt9T1AajJSqM8eEOFkUB-PGSH09k/s640/L1020627.jpg" width="360" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Hong Shao Rou (Braised Pork in Sweet Soya Sauce)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-HF5tOKYaQ7ZoZjApg3Y9jbAWYKK6x09jjAVQSQaZTpG4ucoh4LucNcGv3PAJkbMegLdA7Ocy8gWOxytQx2xXJiBYEkeU9oLFca8kapjyCmTibGCTy2WTOihUX0bzl1zrSWzR6xm7jfu/s1600/L1020629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-HF5tOKYaQ7ZoZjApg3Y9jbAWYKK6x09jjAVQSQaZTpG4ucoh4LucNcGv3PAJkbMegLdA7Ocy8gWOxytQx2xXJiBYEkeU9oLFca8kapjyCmTibGCTy2WTOihUX0bzl1zrSWzR6xm7jfu/s640/L1020629.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I forget the Chinese name of the next dish, but in my simplistic English, it's Chili Prawns and Chicken...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2l5APLCKv86L35bnmZ5ETEYrCs3-3AHB3ADJKSFzFimANMyH5kW76NN1gBe55POR0bybr3a98qq8kKAWxvyam8dKB_mRQsEcC28DU_zUPICCh3AcTNrQwGqku7VQ8nhd4Wkvc0IMJGMQ/s1600/L1020628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2l5APLCKv86L35bnmZ5ETEYrCs3-3AHB3ADJKSFzFimANMyH5kW76NN1gBe55POR0bybr3a98qq8kKAWxvyam8dKB_mRQsEcC28DU_zUPICCh3AcTNrQwGqku7VQ8nhd4Wkvc0IMJGMQ/s640/L1020628.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">And, the Shanghainese experience won't be authentic for a few order mishaps. We were aiming to get the Crispy Sweet and Sour Mandarin Fish but ended up with the tasty and succulent Mandarin Fish with Steamed Egg...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEGCcH9o8W3cWkzyxEUU4BEDaMB7NajIQcuPs_WKlVIvjARvvKiBvUUWOlZvaVY_FHIEHyMHRsj9b_MK9gC5GuJkua9hlwGnA-br9231MExeIzz8BQRFU9RC1gx7B-Vx1oaSZmGYcxl38/s1600/L1020633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGEGCcH9o8W3cWkzyxEUU4BEDaMB7NajIQcuPs_WKlVIvjARvvKiBvUUWOlZvaVY_FHIEHyMHRsj9b_MK9gC5GuJkua9hlwGnA-br9231MExeIzz8BQRFU9RC1gx7B-Vx1oaSZmGYcxl38/s640/L1020633.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Yet another order mishap, we were gunning for Sweet Fried Crispy Freshwater Eel but ended up with Braised Eel, which also did not fail us...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjStn0fMZbFl1tNoCfHTevxE0UD3m_XHH4ASljkHA_gFMpuGFDLS3dzNOgNjsoSHy6lGOMxwURcgUavwOtvRVhgNjGIvIlRLihcMIrR2XxGEYxBTSfEt1XQLE-Ocs2uF-4nbb1_8DicCOl/s1600/L1020630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjStn0fMZbFl1tNoCfHTevxE0UD3m_XHH4ASljkHA_gFMpuGFDLS3dzNOgNjsoSHy6lGOMxwURcgUavwOtvRVhgNjGIvIlRLihcMIrR2XxGEYxBTSfEt1XQLE-Ocs2uF-4nbb1_8DicCOl/s640/L1020630.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Satiated? Fret not. Their tea will help you with the digestion...</span><br />
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</span>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-76560795869921298602012-04-09T18:37:00.000+08:002012-04-09T18:37:55.824+08:00Le Cordon Bleu Dusit Culinary School<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmT14nJoytct-3GOBNQsj7EUVoQVqW3uZbuImKYeJwcU2xzBvvy1qH2oo28bksYYQy50sh3HJxAliGjRs4n36SZE3OSyf7S9yKQose9K84qo0BSgvf6zbH1G1EngMcHHYk1gGuQaBP8Wl/s1600/L1020150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihmT14nJoytct-3GOBNQsj7EUVoQVqW3uZbuImKYeJwcU2xzBvvy1qH2oo28bksYYQy50sh3HJxAliGjRs4n36SZE3OSyf7S9yKQose9K84qo0BSgvf6zbH1G1EngMcHHYk1gGuQaBP8Wl/s640/L1020150.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I've always been curious as to how the other Le Cordon Bleu schools look like aside from London and Paris. I finished my Cuisine Diploma in London which at that time, was situated in Marylebone Lane. They've recently moved to <a href="http://www.lcblondon.com/">Bloomsbury Square.</a> I mentioned a few thoughts about my alma matter <a href="http://theyoungtongue.blogspot.com/2010/03/it-sort-of-began-here.html">here when I started this blog.</a> Some day, I'll share a few stories.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">How did the Bangkok campus compare? It definitely was a smaller version of what we had then in Marylebone lane. Though the Dusit facility is smaller, the practical kitchens seemed wider and more spacious. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8XuDJkhB7NZ8tqT_C5FtZBHV7EB4c6mZ4iVtooocWRf7eHGkgELRCAqAfAIKT8xw-DBllfVX6ovRdw9Wu-isNy7I_Q77jZS5Vwk2MTPn0lin9bKVFS9hZkWSuPD_OuV-EejDoxP3kv7-/s1600/L1020184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr8XuDJkhB7NZ8tqT_C5FtZBHV7EB4c6mZ4iVtooocWRf7eHGkgELRCAqAfAIKT8xw-DBllfVX6ovRdw9Wu-isNy7I_Q77jZS5Vwk2MTPn0lin9bKVFS9hZkWSuPD_OuV-EejDoxP3kv7-/s640/L1020184.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I noticed a slight variation on the cooking countertops and wider room for each student. I also noticed that there's enough room for 3 students in each side, whereas in London, there were 4.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4fYoSpTXxgZvXhWUQuhXgYDJTCZzguOlaSSGZ0O1wjSVHomO9Gb_ac7_iVQ6n7XTWAczCgX1Un5H6xfUfNKfBTjTkvOOHUbcPuKoFu1yT7hiIz9ILzaCWUhnVBKWy8vTr7DZIbPyFjxp/s1600/L1020185.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4fYoSpTXxgZvXhWUQuhXgYDJTCZzguOlaSSGZ0O1wjSVHomO9Gb_ac7_iVQ6n7XTWAczCgX1Un5H6xfUfNKfBTjTkvOOHUbcPuKoFu1yT7hiIz9ILzaCWUhnVBKWy8vTr7DZIbPyFjxp/s640/L1020185.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Everything is as neat as it should be and to some extent, I felt that the Dusit facility had a more relaxed vibe. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">During my time, there was 1 instructor for a maximum of 8 students per class. We started with 5 sections during Basic Cuisine and as we progressed to Intermediate, the drop out rate was quite high. By the time we reached Superior Cuisine, we were down to 3 sections with less than 8 to a class. </span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Things always seem different in the pastry department, where all things nice and sweet were churned.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQ0Wmj_O0-IEz83Dh1gOg74BbUenBXHXJJ2ogX2WV7Tcr7MqjXE3ziFGiMWSaFcUkHxB2oyjQaxxeYmXQ7pm8ll0yNOGXLCadk4XP4pfBI3gsANtasxWm7_sWY5o8B024lbb-IUdQE-B7/s1600/L1020190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJQ0Wmj_O0-IEz83Dh1gOg74BbUenBXHXJJ2ogX2WV7Tcr7MqjXE3ziFGiMWSaFcUkHxB2oyjQaxxeYmXQ7pm8ll0yNOGXLCadk4XP4pfBI3gsANtasxWm7_sWY5o8B024lbb-IUdQE-B7/s640/L1020190.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">As I walked down memory lane, I chanced upon the marks of current students.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVv71EJbLipQO1HoYw-gYYz93-6AORgtllfNSQa1SIJOTWRv2BwCsNX-b42auD_b3TGePvVAikbyjExj-d6Fcq0VAQroh7_CnaKZE6bg9wBuTmJ3n3eb1cJYDwxH6ghczJafKYInBY3TS6/s1600/L1020193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVv71EJbLipQO1HoYw-gYYz93-6AORgtllfNSQa1SIJOTWRv2BwCsNX-b42auD_b3TGePvVAikbyjExj-d6Fcq0VAQroh7_CnaKZE6bg9wBuTmJ3n3eb1cJYDwxH6ghczJafKYInBY3TS6/s640/L1020193.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The highest mark you can obtain is 50 and judging according to the figures above, these students are having a really tough time. Somehow, they'll eventually manage to pick up their pace and learn their craft.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNnn9JWXskot8tpxjPcAndHPirxqBck-xPlmsyMIzoe2pFtDd1WzyxAbRmgFeSraLpJjf6T2zIkk0SYPEs8BWMGSpJ7ipwJZqD6PQ7b17majaQ_zo-Ty5bJakJzRmZ80XY3t28KT8bH9k/s1600/L1020192.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKNnn9JWXskot8tpxjPcAndHPirxqBck-xPlmsyMIzoe2pFtDd1WzyxAbRmgFeSraLpJjf6T2zIkk0SYPEs8BWMGSpJ7ipwJZqD6PQ7b17majaQ_zo-Ty5bJakJzRmZ80XY3t28KT8bH9k/s640/L1020192.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">And yes, the grass is always greener on the other side of the fence. These Superior Pastry students are definitely having a sweet time.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7b71X5e-LdyXkgzlQzUCYm_jNkak44kGJWyt-O2Lch6_dEF2kyDJcSYrv2pbnmZVAmnskvlt5TAYqVQMqjehwMkF0I_DkMJNAFJHnRycqbfILXK-DTGNRvAam3ILMIBbwG6UWiPLV9a4/s1600/L1020141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7b71X5e-LdyXkgzlQzUCYm_jNkak44kGJWyt-O2Lch6_dEF2kyDJcSYrv2pbnmZVAmnskvlt5TAYqVQMqjehwMkF0I_DkMJNAFJHnRycqbfILXK-DTGNRvAam3ILMIBbwG6UWiPLV9a4/s640/L1020141.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">And, as if luck would have it, there was a free demonstration being conducted during my visit. There were about 60 guests, which I found a bit different from the London facility (Marylebone), which could only accommodate a maximum of 30 in the lecture room. Also, I don't have any recollection of free classes/demonstrations then.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">To set themselves apart, Le Cordon Bleu Dusit has the Professional Thai Cuisine Program led by the ever-so engaging Chef Rapeepat Boriboon. The classic cycles are taught here by European chefs.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Chef Boriboon shared recipes for Sakoo Saimoo, Ma Haw, and Kratong Thong in less than 2 hours; all of which, tasted very good. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jcoIpQ3lxvt9-dpGh_ROUiostBiup2u6VvadnQMXXVDrsZHm3JpbeLTJ1PFetj3AwKlGNC7dyMgCEFE4-GXss7jQfToLROVlaM-b1cDQicSatNIt3jEf_XhlnKZ0yhcZ_6i6Yj-72hWn/s1600/L1020198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_jcoIpQ3lxvt9-dpGh_ROUiostBiup2u6VvadnQMXXVDrsZHm3JpbeLTJ1PFetj3AwKlGNC7dyMgCEFE4-GXss7jQfToLROVlaM-b1cDQicSatNIt3jEf_XhlnKZ0yhcZ_6i6Yj-72hWn/s640/L1020198.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_8ThYNmCQ1hW9VJMj1GO7DCF3Xvd7xBDvykSeFiq191G33p2SSQ8WExbRYkntm2CUcrHv4tdYAqEGierHiviKP3nRPnAQa-5d4-qYInqMUTvIYwh9mHE52a-K_TVQ4w8n6Lh6QdFUAx4/s1600/L1020162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3_8ThYNmCQ1hW9VJMj1GO7DCF3Xvd7xBDvykSeFiq191G33p2SSQ8WExbRYkntm2CUcrHv4tdYAqEGierHiviKP3nRPnAQa-5d4-qYInqMUTvIYwh9mHE52a-K_TVQ4w8n6Lh6QdFUAx4/s640/L1020162.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This is on my definite must-go-to schools for learning Thai cooking. Now all I need is time.</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Le Cordon Bleu Dusit Culinary School</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">946 The Dusit Thani Building</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1st Floor, Rama IV Road</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Silom, Bangrak; Bangkok 10500</span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">+662-237-8877</span></div>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-13611488640855327252012-04-08T20:04:00.003+08:002012-04-08T20:26:59.698+08:00chEAT SHEET Shanghai: 1221 延安西路1221号 (近番禺路)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBS-EqbLdKyJP-JqLKLFPo1-JWVNWkgPKjigifVsy0RUoIdlL3__q_o-3DRW37avxROOXnXoSAgY-WMcOmDPITAOV8NeDzFus3it-kCAVHzKIvV55whFATwSR_kV04aoI3-wAoI_iJVsL_/s1600/L1020610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBS-EqbLdKyJP-JqLKLFPo1-JWVNWkgPKjigifVsy0RUoIdlL3__q_o-3DRW37avxROOXnXoSAgY-WMcOmDPITAOV8NeDzFus3it-kCAVHzKIvV55whFATwSR_kV04aoI3-wAoI_iJVsL_/s640/L1020610.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The first time I set foot in Shanghai was in 2004 and one of the best meals I had then was in 1221. I was delighted by the experience, so much so that I've always made an effort to visit this restaurant whenever I'm in town.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Z152qaKMRSrT7g5wfcenjzYBWbECx97z5bsXnv2Iuj-2HW5gLBPcmL5Pu1ihb06f6GbfwI25No22XBPBYGdw3ce0T5PttLjgZ4oCh3B7yLVq9ZH1CF-kfcI5_bOvKY4hFZv5gpkPDNdI/s1600/L1020609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Z152qaKMRSrT7g5wfcenjzYBWbECx97z5bsXnv2Iuj-2HW5gLBPcmL5Pu1ihb06f6GbfwI25No22XBPBYGdw3ce0T5PttLjgZ4oCh3B7yLVq9ZH1CF-kfcI5_bOvKY4hFZv5gpkPDNdI/s640/L1020609.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Several trips through the course of 8 years (and hopefully more to come), their quality remains to be in place, and service in tiptop shape.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvd2rrFkQcjNAKBeF9F72u_dSJXXlMsNhmC7HGYN0nn5XsSJ7bX3E13rnYk3LF1FwjJJrJN5FtYd40BCViO_ux5E23GqjaCH8-a5xc1xb9RT-KaqK1B1NlabtvQU2ebasmHyJPVrbUOyl/s1600/L1020588.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvd2rrFkQcjNAKBeF9F72u_dSJXXlMsNhmC7HGYN0nn5XsSJ7bX3E13rnYk3LF1FwjJJrJN5FtYd40BCViO_ux5E23GqjaCH8-a5xc1xb9RT-KaqK1B1NlabtvQU2ebasmHyJPVrbUOyl/s640/L1020588.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Always the perfect place for a quiet lunch or a prelude to a long night in the city; reservations may be necessary especially on weekends.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">For starters, I highly recommend the following items:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QLbaHWE2yDauNzw2-1HiZw5TEJNKQzcu1GZMrbTNA-u_FL5pQ5UnaM-TNnuuyqR6PGYxFAyHAQUwu78lky4ASqkquJMxZp6P3kj9eu98gDW9JpFdcVkdaVuYBfHyP_HOxMuFevqx3vZt/s1600/L1020594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5QLbaHWE2yDauNzw2-1HiZw5TEJNKQzcu1GZMrbTNA-u_FL5pQ5UnaM-TNnuuyqR6PGYxFAyHAQUwu78lky4ASqkquJMxZp6P3kj9eu98gDW9JpFdcVkdaVuYBfHyP_HOxMuFevqx3vZt/s640/L1020594.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Kaofu</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQyIF8QgdzRwqImZ3Et_9hY7tGWkk6YdaLIyIFiQjQB0L05NJPqDD2WWz-2B_8Vp6JhclHlMV2f99UHlBpvVOXhWtxAjcqGaAsxezR11ReHWPO1tjcPckAlcwo8K3awN9TqwJLipZclcw/s1600/L1020586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyQyIF8QgdzRwqImZ3Et_9hY7tGWkk6YdaLIyIFiQjQB0L05NJPqDD2WWz-2B_8Vp6JhclHlMV2f99UHlBpvVOXhWtxAjcqGaAsxezR11ReHWPO1tjcPckAlcwo8K3awN9TqwJLipZclcw/s640/L1020586.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cucumber with Vinegar</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQ8U7x5XZixnXBrnFQffqmtD0mcqjTrB4JUjiUUAcc2Sn7__eHAtb-rdFasGq-PzKWj_2XtDxAn1GpxWAKbXRpiY21nnImBht_RSIuDFl3-JBTt6dRAZwwAig1rIbacUSd-3f4IOgZ_nW/s1600/L1020592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQ8U7x5XZixnXBrnFQffqmtD0mcqjTrB4JUjiUUAcc2Sn7__eHAtb-rdFasGq-PzKWj_2XtDxAn1GpxWAKbXRpiY21nnImBht_RSIuDFl3-JBTt6dRAZwwAig1rIbacUSd-3f4IOgZ_nW/s640/L1020592.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Tofu with Century Egg</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Try to eat here with other friends so that you get a good selection of dishes. They say three's a crowd, but somehow, I wish we had more company so that we could have ordered other items like their Crispy Eel (one of my all-time favorites here).</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Make room for the Crispy Duck (not Peking Duck)...</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Spicy Beef with Bread (definitely not photogenic but tasty)...</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">and the Stewed Pork with Tofu Skin...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQN4JJXw0b9uoJUTjYDezDND78OZ3zX1DQGGDzlzQNyTwbkynQS4hkpCdZOnzsPRBShAJwHPv9w7Q5NhwY9V1pzWSGFiTV785y9fHJnNxn8C2Ml-GO4iKrONkriEzxPtCJ1vD8U7CsmVJ/s1600/L1020602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfQN4JJXw0b9uoJUTjYDezDND78OZ3zX1DQGGDzlzQNyTwbkynQS4hkpCdZOnzsPRBShAJwHPv9w7Q5NhwY9V1pzWSGFiTV785y9fHJnNxn8C2Ml-GO4iKrONkriEzxPtCJ1vD8U7CsmVJ/s640/L1020602.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">They also serve tea from elongated spouts...</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">and give complimentary dessert (Banana sticky rice).</span><br />
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1221</span><br />
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1221 Yan'an Xi Lu
(near Panyu Lu)<span class="Apple-style-span" style="font-family: 'Calisto MT';"><o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-family: 'Arial Unicode MS';">延安西路</span>1221<span style="font-family: 'Arial Unicode MS';">号</span><span style="font-family: 'Calisto MT';"> (</span><span style="font-family: 'Arial Unicode MS';">近番禺路</span><span style="font-family: 'Calisto MT';">)</span><span style="font-family: 'Arial Unicode MS';"><o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">62136585<o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Open: 11am-2pm, 5pm-11pm</span></div>
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</span>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-79539913129415873152012-04-05T15:55:00.001+08:002012-04-05T20:08:12.095+08:00Market Share: Karachi, Pakistan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSuluMDWhzKzFqpgW9H9Ot4sSAmb4HucXwUYM1OuaTJgrU_mjU982F0f1dQPKKsKAww_uRiJkKWpJ0Ma72wedJ7bVkn1KpYWDmkvX24Ff6Y68itmHzjkDUQZzPTsqDOskFNjy5vPXXHcc/s1600/IMG_6663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSuluMDWhzKzFqpgW9H9Ot4sSAmb4HucXwUYM1OuaTJgrU_mjU982F0f1dQPKKsKAww_uRiJkKWpJ0Ma72wedJ7bVkn1KpYWDmkvX24Ff6Y68itmHzjkDUQZzPTsqDOskFNjy5vPXXHcc/s640/IMG_6663.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In an attempt to clean my hard drive, I came across some old photographs of a market visit I had done in 2008. I remember how this trip jaded me from the necessary body guards heavily armed with armalites, to the last-minute change of accommodations (the hotel was bombed a week after the trip), to the eye-catching call for awareness on how much the war has changed the city.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This will be the first of my <i>Market Share</i> posts where I'd like to show you how markets look like around the world. Viewing these photos may</span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> need some guts of steel, so proceed with caution. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40y1X6UgWcUNzviXATf-aDcaJ5cEzytRhgaQdlryvlO4ngWZDo4HNAZPUad6GdwbnUrg3yeC1A6r8cADuuGFPevUxYSDCSgPxR0KJ_VpIUAkFTHJOuB6SPYtEdqsSYPEerZUZkos0UQO4/s1600/IMG_6682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg40y1X6UgWcUNzviXATf-aDcaJ5cEzytRhgaQdlryvlO4ngWZDo4HNAZPUad6GdwbnUrg3yeC1A6r8cADuuGFPevUxYSDCSgPxR0KJ_VpIUAkFTHJOuB6SPYtEdqsSYPEerZUZkos0UQO4/s640/IMG_6682.jpg" width="640" /></a></div>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-43336387689744267372012-04-01T10:14:00.002+08:002012-04-01T18:30:17.881+08:00chEAT SHEET Shanghai: 延安东路17号 (近四川南路) Lost Heaven (Yunnan Folk Cuisine)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIJEWwXGQqWSMTUri8X0hw0wsxb5tI9rqMIPzGQtrod5UwoJc8FydH_My5hvPlonj1nHbGx4tfhfeZVgCbbgjhdIilfRKVxNC7xe2pj26Watj08QzTXMJEMRMuDbdrycQsUNinT3Qpl-n/s1600/L1020688.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLIJEWwXGQqWSMTUri8X0hw0wsxb5tI9rqMIPzGQtrod5UwoJc8FydH_My5hvPlonj1nHbGx4tfhfeZVgCbbgjhdIilfRKVxNC7xe2pj26Watj08QzTXMJEMRMuDbdrycQsUNinT3Qpl-n/s640/L1020688.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Shanghai is one of my favorite cities in the world. It's vibrant, hip, and the food is insane. This post is dedicated to Lost Heaven, known for it's Yunnan menu (an amalgamation of several Chinese minorities and Han Chinese cuisine).</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdcfnmT4nY7C4yxA9HummMsCW_VH7Bt82a5nPrA_AsmzEf6QZzRS-zIUzwzb5gfk-72mrz_FR_SAKA_djrMi7DeQdfHz75M-mHQFWnGkd5Q5gTjFVoX5ii8w7IzL5rYCuYld-qJGX6Pic/s1600/L1020659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdcfnmT4nY7C4yxA9HummMsCW_VH7Bt82a5nPrA_AsmzEf6QZzRS-zIUzwzb5gfk-72mrz_FR_SAKA_djrMi7DeQdfHz75M-mHQFWnGkd5Q5gTjFVoX5ii8w7IzL5rYCuYld-qJGX6Pic/s640/L1020659.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It boasts of 3 floors, each dedicated to a particular purpose - restaurant, bar, cocktail lounge. Depending on what you're here for, it's best to have lunch so that you avoid the crowds, and swing by in the evenings for an early drink or two. After all, Shanghai never sleeps.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXkGTVh4QExxXMp7Vn8oo60jTtNy-wSxGdHye8Lk5iP3MTxV5NNtExVHI-RzEcF85ybLtCbUVvRR27ISGNtX7JoosRyilNTi9AB0jMXBWvUrd-isesFJ5haqHTRkBjRLPSTxBZfuj1tQd/s1600/L1020649.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXkGTVh4QExxXMp7Vn8oo60jTtNy-wSxGdHye8Lk5iP3MTxV5NNtExVHI-RzEcF85ybLtCbUVvRR27ISGNtX7JoosRyilNTi9AB0jMXBWvUrd-isesFJ5haqHTRkBjRLPSTxBZfuj1tQd/s640/L1020649.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOVi9IFhVmcABOEhp4e5o2CRdl3QVMZuOeW233VrdDGnyoJByZ3lN41j6hw78fmjccw1DDu6FD6xKqQpfie-Q811gVnNdeyIXIh-lmy3vOJ7OixK_grb-iqGQMEGec_H7w8LvD1bKG0aW/s1600/L1020658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOVi9IFhVmcABOEhp4e5o2CRdl3QVMZuOeW233VrdDGnyoJByZ3lN41j6hw78fmjccw1DDu6FD6xKqQpfie-Q811gVnNdeyIXIh-lmy3vOJ7OixK_grb-iqGQMEGec_H7w8LvD1bKG0aW/s640/L1020658.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">There are 3 must-haves here: </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipaRAkch3VoRYzVwCarOOysNm_Eff6i-eRWQYSItnrpKvNacQmrZ0e0wyshfa8ubtuzrqsyBtFInCLhIpYg6DcA0Y5f-hG7eLjWYxRMRRXIugjWLW_Kpy8Z4o2gpbf8BIAeQUPt5TMxDAy/s1600/L1020666.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipaRAkch3VoRYzVwCarOOysNm_Eff6i-eRWQYSItnrpKvNacQmrZ0e0wyshfa8ubtuzrqsyBtFInCLhIpYg6DcA0Y5f-hG7eLjWYxRMRRXIugjWLW_Kpy8Z4o2gpbf8BIAeQUPt5TMxDAy/s640/L1020666.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJJEwECD4gvF4m6NqrRW6c3niFrLGszHQXWnyiVOYki04oc6Uk8xKmq7FEpklMLUCxEM3pWnrjBsOqyMegQ6IIfylRkGKF-fV3G_8FQtaBHTXdcamsmUGxUHonxEGWAR9pjI-gq9jAg07/s1600/L1020670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJJEwECD4gvF4m6NqrRW6c3niFrLGszHQXWnyiVOYki04oc6Uk8xKmq7FEpklMLUCxEM3pWnrjBsOqyMegQ6IIfylRkGKF-fV3G_8FQtaBHTXdcamsmUGxUHonxEGWAR9pjI-gq9jAg07/s640/L1020670.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">First up: Da-Li Style Chicken with Chili and Green Onions</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9a2DaeCDl5WF-sR9YpzC3_xZsedr-paLtF3druYQ0nd0Na8Sr55dtb8CLQENS2Euao_YtflBOp3kA9h9NWzR5zX4bxZt8TcDN1hq2XBE4N_aukwL8vEPSAfSOWeF-u_4PLsH6vWiOlMk/s1600/L1020676.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH9a2DaeCDl5WF-sR9YpzC3_xZsedr-paLtF3druYQ0nd0Na8Sr55dtb8CLQENS2Euao_YtflBOp3kA9h9NWzR5zX4bxZt8TcDN1hq2XBE4N_aukwL8vEPSAfSOWeF-u_4PLsH6vWiOlMk/s640/L1020676.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Must-have Second: Steamed Bass with Dai Tribe Salt Black Bean </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Must-have Third: Pumpkin Cake for dessert (no photo)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You can also add:</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfIUU6N_t-f4KfbYWIdUlJ1lOYZWYWI4coMOckRoQvcxm6cLXjiv69HmgznEAaMEXwlCiKXHrEPggotIrq5BrBY02Q14UTq8Mc0Mo8_KaZCZnMOw6EFHbGFqdRSnuIU9jd1aB0nfQob9A/s1600/L1020671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdfIUU6N_t-f4KfbYWIdUlJ1lOYZWYWI4coMOckRoQvcxm6cLXjiv69HmgznEAaMEXwlCiKXHrEPggotIrq5BrBY02Q14UTq8Mc0Mo8_KaZCZnMOw6EFHbGFqdRSnuIU9jd1aB0nfQob9A/s640/L1020671.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Y7WBkJIetEKhvwmkIzfgRzUMON88hAfELyteskxIJSAX1_D03tL271qM-9f6GpDz-PywjI7z_bqi8P2V0TtH4vCAsjCnIxNvrSbToWOrdYs117fKtXeG9mNneHBC2yFrGvdM2bv8iwLk/s1600/L1020672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Y7WBkJIetEKhvwmkIzfgRzUMON88hAfELyteskxIJSAX1_D03tL271qM-9f6GpDz-PywjI7z_bqi8P2V0TtH4vCAsjCnIxNvrSbToWOrdYs117fKtXeG9mNneHBC2yFrGvdM2bv8iwLk/s640/L1020672.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Yunnan Spring Rolls in Tofu Skin and if you have the need for a filler, add this:</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCdtDo7UXLkkYHmAIasV_7PVD9c1UkcjZihvzn220Qm20B8efL1ISS3EKZ6llR-4fOrE2mXH7SI-CMR7SR2QURKhdtoZAbIidmRqaSryhD0J0TZ-ZXsLluFp7rAGqLliZXIvBlHoFam0S/s1600/L1020667.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGCdtDo7UXLkkYHmAIasV_7PVD9c1UkcjZihvzn220Qm20B8efL1ISS3EKZ6llR-4fOrE2mXH7SI-CMR7SR2QURKhdtoZAbIidmRqaSryhD0J0TZ-ZXsLluFp7rAGqLliZXIvBlHoFam0S/s640/L1020667.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Fried Rice Yunnan Ham</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span></div><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; margin-left: 5.4pt; width: 669px;"></table><span class="Apple-style-span" style="border-collapse: collapse; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #38761d;"><span style="font-family: 'Arial Unicode MS'; font-size: 12pt;">延安东路</span><span style="font-family: 'Calisto MT'; font-size: 12pt;">17</span><span style="font-family: 'Arial Unicode MS'; font-size: 12pt;">号</span><span style="font-family: 'Calisto MT'; font-size: 12pt;"> (</span><span style="font-family: 'Arial Unicode MS'; font-size: 12pt;">近四川南路</span><span style="font-family: 'Calisto MT'; font-size: 12pt;">)</span></span></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br />
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; margin-left: 5.4pt; width: 669px;"><tbody>
<tr style="height: 16.0pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;"><td nowrap="" style="height: 16.0pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 448.0pt;" valign="bottom" width="448"><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Lost Heaven (Yunnan) - Bund Branch <o:p></o:p></span></b></div><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span></td> </tr>
<tr style="height: 16.0pt; mso-yfti-irow: 1; mso-yfti-lastrow: yes;"> <td nowrap="" style="height: 16.0pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 448.0pt;" valign="bottom" width="448"><div class="MsoNormal"><span class="Apple-style-span" style="color: #38761d;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">17 Yan'an Dong Lu (near Sichuan Nan Lu)</span><span class="Apple-style-span" style="font-family: 'Calisto MT';"><o:p></o:p></span></span></div><div class="MsoNormal"><span style="font-family: 'Calisto MT';"><span class="Apple-style-span" style="color: #38761d;"><br />
</span></span></div><div class="MsoNormal"><span style="font-family: 'Calisto MT';"><span class="Apple-style-span" style="color: #38761d;"> <span style="font-family: 'Arial Unicode MS'; font-size: 12pt;">高邮路</span><span style="font-family: 'Calisto MT'; font-size: 12pt;">38</span><span style="font-family: 'Arial Unicode MS'; font-size: 12pt;">号</span><span style="font-family: 'Calisto MT'; font-size: 12pt;"> (</span><span style="font-family: 'Arial Unicode MS'; font-size: 12pt;">近复兴西路</span><span style="font-family: 'Calisto MT'; font-size: 12pt;">)</span> </span></span></div><div class="MsoNormal"><span style="font-family: 'Calisto MT';"><span style="font-family: 'Calisto MT'; font-size: 12pt;"><span class="Apple-style-span" style="color: #38761d;"> </span></span></span></div><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; margin-left: 5.4pt; width: 669px;"><tbody>
<tr style="height: 16.0pt; mso-yfti-firstrow: yes; mso-yfti-irow: 0;"> <td nowrap="" style="height: 16.0pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 448.0pt;" valign="bottom" width="448"><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Lost Heaven (Yunnan) - French Concession Branch<o:p></o:p></span></b></div></td> </tr>
<tr style="height: 16.0pt; mso-yfti-irow: 1; mso-yfti-lastrow: yes;"> <td nowrap="" style="height: 16.0pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 448.0pt;" valign="bottom" width="448"><div class="MsoNormal"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">38 Gaoyou Lu (near Fuxing Xi Lu)</span></div></td></tr>
</tbody></table><br />
</td></tr>
</tbody></table>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-53589436379542796022012-03-25T10:06:00.001+08:002012-03-25T15:03:13.287+08:00chEAT SHEET KL: Foong Foong Restaurant (The Original Yong Tau Foo)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qpE4-MmrqLVuFzgDU6BPUcg70iRA4g41zr3pb1vNRC_EoqnADjhbPN_CYoEk3Di__uGvQBd6gRGyM2WQXZOjRc5jIGPlYsXqTdd3qN5KR2cR4w2UMGDPbgaw16oMv9kwEmIR4dE_5Mgf/s1600/L1020031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qpE4-MmrqLVuFzgDU6BPUcg70iRA4g41zr3pb1vNRC_EoqnADjhbPN_CYoEk3Di__uGvQBd6gRGyM2WQXZOjRc5jIGPlYsXqTdd3qN5KR2cR4w2UMGDPbgaw16oMv9kwEmIR4dE_5Mgf/s640/L1020031.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ampang has always been associated with Yong Tau Foo and we have Restoran Foong Foong to thank for this light, yet filling, tofu-stuffed with minced pork wonder. It also comes with okra, bitter gourd, and eggplants all swimming in this flavorful broth, which by the way, can be ordered and taken like soup. Okay, I might have just invented the last part, but it seemed like my friends and I enjoyed doing so. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Competition is stiff for the best Yong Tau Foo, depending on how you look at things, since almost everyone I know in KL, attest to Foong Foong being on top of the game. After all, this family-run shop has kept their original recipes intact. Others have tried to mimic their dishes and have upped the ante by trying to have better ambience, but for the most part, have failed on the taste department, and as for the ambience section, well, you sort of don't look for that when in dining in authentic Malaysian restaurants anyway. If you're looking for an air-conditioned restaurant with an impeccably clean kitchen, Foong Foong is not the place for you. If you are, however, looking for really good food, head over Ampang. If you get lost, don't worry. Everyone knows where this place is.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigC0gpzrTwHJCipmTHP0KMrBarw_JOh5huOxvFgs4QlnRBA603XTz71T2qsNXXcaJ5Jnq866aqKj6Bacu2Gh373aZ6YdVx80hnKhlzeEBMDAK5Xm2LaXRKF_K1R3CPHXWTBKvKuEnImHmV/s1600/L1020017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigC0gpzrTwHJCipmTHP0KMrBarw_JOh5huOxvFgs4QlnRBA603XTz71T2qsNXXcaJ5Jnq866aqKj6Bacu2Gh373aZ6YdVx80hnKhlzeEBMDAK5Xm2LaXRKF_K1R3CPHXWTBKvKuEnImHmV/s640/L1020017.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ordering food is quite easy-going here but can get a little bit of getting used to. Don't be foolish enough to expect waiters asking for your order. Instead, head over to the counter on the left side and ask the gentleman with the microphone for your Yong Tau Foo. And like most well-oiled family restaurants, I believe the two men behind the counter are part of the family. Microphone you might ask? Well, business can get really busy here, they actually have speakers in the kitchen, and bark orders that way. Another family member sits in the kitchen, with a microphone (why am I not surprised), who accepts the order by way of speakers, and whispers the order right back at the cashier. Why they haven't thought of another way of getting orders across at this day and age of technology baffled me, but I quickly forgot about this as soon as the food was brought to the table.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIs2r98iDi3ZBAD9jig6ZmxcrgwsDcKc0XsBRttC0Ol1u5vxYaHc65gLfLUWf7D45gftoGkeRKPjk1gqJ4Rd1anqCM6EVDSx0W8LhYW6rkpFLCnzypuMg1xWLaUzSOIpq7SoS0PpU_ZZgM/s1600/L1020028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIs2r98iDi3ZBAD9jig6ZmxcrgwsDcKc0XsBRttC0Ol1u5vxYaHc65gLfLUWf7D45gftoGkeRKPjk1gqJ4Rd1anqCM6EVDSx0W8LhYW6rkpFLCnzypuMg1xWLaUzSOIpq7SoS0PpU_ZZgM/s640/L1020028.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Take a look at the photo above. This is also the same counter you have to walk up to for the bill. It might be good to note, that everyone seems to order only two dishes here, so don't be surprised. They actually only sell two items. Aside from Yong Tau Foo, they're also known for Siu Kow, otherwise known as steamed dumplings. However, my friends and I opted for the deep-fried counterpart.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CebCtMoz79UwrB7H9ordOzZMvKka-UX4T1NWFbXGQi1gApMz27m9PFzPOm4I-8CHquCtusOz4HAHzu_gDhei2yoemr0WFKlkmcRG-hObsBsyUFdDPVWzfP0QKgh4iTz41fUXVtg6lDob/s1600/L1020023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CebCtMoz79UwrB7H9ordOzZMvKka-UX4T1NWFbXGQi1gApMz27m9PFzPOm4I-8CHquCtusOz4HAHzu_gDhei2yoemr0WFKlkmcRG-hObsBsyUFdDPVWzfP0QKgh4iTz41fUXVtg6lDob/s640/L1020023.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZg59WH94A1owHT9O2Pvwc9P0kr9x9Dqq8dHCXHq5jKIfH2s2jjBIthvl-PLdJLwSaLCq2sdvAqEZJsbP7vztTLnV4NLgV4n9Mft7aNZBhOc1STK1YGYarolTPEFbryKwBUVFb8eIArG-/s1600/L1020026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZg59WH94A1owHT9O2Pvwc9P0kr9x9Dqq8dHCXHq5jKIfH2s2jjBIthvl-PLdJLwSaLCq2sdvAqEZJsbP7vztTLnV4NLgV4n9Mft7aNZBhOc1STK1YGYarolTPEFbryKwBUVFb8eIArG-/s640/L1020026.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">At first bite, you would imagine that it had lacked something to balance the flavors - it already had enough umami, with the skin crisp and light, but it seemed to miss another flavor dimension. And I have myself to blame, as I had forgotten to dip it in a combination of chili and hoisin, of which, the proportions are left with the diner's discretion. When in doubt, go with a 50:50 combination.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz5CTv1Nd4RgNOEwcQRB-rmspp7gD0s_BaWBDXndNYiTgxhokBJXmsJgzwPm1aJ-QgMYyxHpbvG1gHUpARuB0aiHKnBivNDqbKeSwjOzpsyRqaqpyfua-MPdgVttO49T3mzjkzpMpPsO7/s1600/L1020025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz5CTv1Nd4RgNOEwcQRB-rmspp7gD0s_BaWBDXndNYiTgxhokBJXmsJgzwPm1aJ-QgMYyxHpbvG1gHUpARuB0aiHKnBivNDqbKeSwjOzpsyRqaqpyfua-MPdgVttO49T3mzjkzpMpPsO7/s320/L1020025.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">See, now here's the good part. Take another bite and you'll get to the yam beans, carrots, coriander, and wood ear fungus. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXi0pqBaOPzwTPMVprcEr-gZACZ7hTE_a320OcucZed0hLGx-kGlXSFln7Y6N3LEgU5Mu87f41xKfNQKyj4HMznN8URpo8QCEuPeBeR0nW6CDZugls_dmLvdz6ro0eSuY_G_35j-DwmZo/s1600/L1020029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitXi0pqBaOPzwTPMVprcEr-gZACZ7hTE_a320OcucZed0hLGx-kGlXSFln7Y6N3LEgU5Mu87f41xKfNQKyj4HMznN8URpo8QCEuPeBeR0nW6CDZugls_dmLvdz6ro0eSuY_G_35j-DwmZo/s640/L1020029.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Here's some intel for you. They're so addicting, order as much as you can before the kitchen gets very busy! Thank me later.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodGHkwESF6vrsdBB0w4mFlQ65t7x8jAbJJB4FJ0MuKuldLhAWUny2dD2-Xfxpgb0F7JuHqIXHn9qPj_wpIWMhBn26IuWZe_1dj-rUHXCMxp1D2h4fbhnK0tJf6DIR5x7vfsfffy196TTa/s1600/L1020034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiodGHkwESF6vrsdBB0w4mFlQ65t7x8jAbJJB4FJ0MuKuldLhAWUny2dD2-Xfxpgb0F7JuHqIXHn9qPj_wpIWMhBn26IuWZe_1dj-rUHXCMxp1D2h4fbhnK0tJf6DIR5x7vfsfffy196TTa/s400/L1020034.jpg" width="300" /></a></div> <span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">All of it are hand-made in their no-fuss, let's-get-straight-to-business open-air kitchen.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1GJLBBr0bYTye582uJt4U4r5zdr0jVvtdjLkqzzRiYcaJpHvH7dSxT5kVlzil7_g1-my-uQGqcEBAy_6we6qkcAlHzkJyLrRszZ5GPYq-AR4nIi3NJlJAg0jJziWXK9Fl6w-5XL35lhC/s1600/L1020035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1GJLBBr0bYTye582uJt4U4r5zdr0jVvtdjLkqzzRiYcaJpHvH7dSxT5kVlzil7_g1-my-uQGqcEBAy_6we6qkcAlHzkJyLrRszZ5GPYq-AR4nIi3NJlJAg0jJziWXK9Fl6w-5XL35lhC/s400/L1020035.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">And as you can tell, everything is cooked in big batches here. After all, this restaurant gets packed easily, and getting a table here during lunch hour can be quite the battle. I suggest you head out here before or after lunch hours. They're open from 9am-4pm, although most attest that by 3pm, they've practically run out of things to serve. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>Restoran Foong Foong</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">621-A Jalan Ampang</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6800 Ampang, Kuala Lumpur</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">(closed on Tuesdays)</span></div>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-88248233180313104892012-03-17T10:38:00.004+08:002012-03-19T20:45:27.074+08:00chEAT SHEET: Kuala Lumpur's Roti Canai, Dosa Masala, and Char Kway Teow in Petaling Jaya<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Q72qBc6tYlS7Qg7_77SWbJ9OMw8RJ_QJ-ytW12Xd83ZUG3bvMb2k0m8KEkHXxct4ocqjXrfK6zDWRhN6omd6x1sKtDJ4sRfCbLXHf0ypSICa6zGsHebS3RdA32CdoQyfnBAZ5oklnDhX/s1600/L1010244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Q72qBc6tYlS7Qg7_77SWbJ9OMw8RJ_QJ-ytW12Xd83ZUG3bvMb2k0m8KEkHXxct4ocqjXrfK6zDWRhN6omd6x1sKtDJ4sRfCbLXHf0ypSICa6zGsHebS3RdA32CdoQyfnBAZ5oklnDhX/s640/L1010244.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I recently paid Kuala Lumpur a visit, on business, but had decided to arrive two days early to revisit my favorite food joints. I consider KL as one of my hometowns, as I was based there for 2 years when I worked for the biggest manufacturer of salad dressings, bouillons, and ice cream in the world. Back then, I used to help formulate, create concepts, and standardize products for Asia, Africa, and the Middle East. It would be safe to say that I enjoyed my job, no matter how much people thought I'd sold out. It's not that easy to actually mass-produce a product millions of people would like - it involved heavy research, a good marketing strategy, and a great product. Take ice cream for example, there are so many flavors to choose from - how do you decide or pin down one flavor (gambling your name in the process) and guaranteeing that producing it will generate business? Sell out or not, what most modernist chefs do these days is to some extent, what we've been doing in our labs -- they play with raw materials like xanthan gums and oleoresins, use items from flavor houses, understand the chemical reactions of each and every single ingredient when cooked together, and use fancy food science -- you get my drift.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Now back to Malaysia. Kuala Lumpur is such a diverse city of flavors and trying to pen it all down in one post won't do it justice. I do intend to share a few of my favorite places because I realized earlier on that I wasn't diligent enough to actually keep a list of the good finds. I used to rely heavily on Benny Tan, a colleague, who piqued my interest in all the food KL had to offer. He's since moved on to the after life, may his soul rest in peace.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">As a tribute to Benny, let me begin with breakfast. We used to work in Menara TM, which is a short drive to Petaling Jaya. The photo above captured 2 of my favorite places in PJ known for Rotis, Canais, and Char Kway Teow. The first two, I usually eat for breakfast and the latter for lunch. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-PbalSa6J71lLplGUS-zdtCk212lg1vUKL7i6IhzneHAz-pso5qyMIVcuzR9pjST6sb3GgMEAISHXZeT5PHjnMu5Kcjhro07AzwGRv0cQc0xWcvJ4KWd0mq5jSiEmyDB1BCkloWcwHnh/s1600/L1010242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-PbalSa6J71lLplGUS-zdtCk212lg1vUKL7i6IhzneHAz-pso5qyMIVcuzR9pjST6sb3GgMEAISHXZeT5PHjnMu5Kcjhro07AzwGRv0cQc0xWcvJ4KWd0mq5jSiEmyDB1BCkloWcwHnh/s640/L1010242.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This is the home of <i>The Original Penang Kayu Nasi Kandar</i>. They painstakingly do everything by hand, use massive amounts of Planta Margerine (if you know who produces this, then you know which company I used to work for), and serve everything in a no-fuss manner. Business for them just kept getting better, since they've renovated several times, now with air-conditioning and new tiles. I was apprehensive at first, since most of the time, success or fame gets in the way of consistency, but they've remained to stay true with the flavors they've been known for. Prices have gone up a modest 2 Malaysian Ringgit in 5 years, and I'm not complaining, since everyone in the city seems to have gone the same direction.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mRyUseNS3D5LeWppMfbw2p8hV-rsZPzfzsyxIyNz2OcApErFLaPS_pGeJwrEykSWC3VccBBGilCZ-Rat3ZyTIT5L4BOLW278y4aentfsM_WX6X9gJePGidRUlbw7xKBd_mq4i5TNFZjZ/s1600/L1010214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8mRyUseNS3D5LeWppMfbw2p8hV-rsZPzfzsyxIyNz2OcApErFLaPS_pGeJwrEykSWC3VccBBGilCZ-Rat3ZyTIT5L4BOLW278y4aentfsM_WX6X9gJePGidRUlbw7xKBd_mq4i5TNFZjZ/s640/L1010214.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Roti Canai is an Indian-inspired flat bread, </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">served with curry or lentils, and best with Teh Tarik, a Malaysian concoction of black tea and condensed milk.</span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLl9WPWopSRED0J7JLRHWVnJltrLmd3btA1P1VKQjzBjOmv522SqoB0EBt5Rk9vfu53KrISBqcc2-eX_agCvEHkkCovBunrLryPnht6p4z-yY7jQY8cLymWFd0mps2yEm8oixaLnejvaUY/s1600/L1010216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLl9WPWopSRED0J7JLRHWVnJltrLmd3btA1P1VKQjzBjOmv522SqoB0EBt5Rk9vfu53KrISBqcc2-eX_agCvEHkkCovBunrLryPnht6p4z-yY7jQY8cLymWFd0mps2yEm8oixaLnejvaUY/s640/L1010216.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Dosa Masala is another one of my favorite breakfast items. It's a fermented, crepe-like pancake folded into a flat cone, cooked in clarified butter or ghee (but usually cooked in margerine in Indonesia and Malaysia), then stuffed with vegetables. It is served with several curries and is usually eaten for breakfast.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ue51XYCnqbrHqg78ArsgdNMAeV1Z5ONeKT9VMEaLsNwGU4akouocNaQbDZ4DqIioILyCe-wsuxFZUJKAztxilqBWqFhcNYB2sD9zJDDa_LEza4P_4b97WOpPAhTmvHovCMzNY1yDC5Fc/s1600/IMG_6688.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ue51XYCnqbrHqg78ArsgdNMAeV1Z5ONeKT9VMEaLsNwGU4akouocNaQbDZ4DqIioILyCe-wsuxFZUJKAztxilqBWqFhcNYB2sD9zJDDa_LEza4P_4b97WOpPAhTmvHovCMzNY1yDC5Fc/s640/IMG_6688.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The cooks actually allowed me to stand and join their line, allowing me to flip a few rotis, during their peak hour! Quite an oily yet gratifying experience. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-PbalSa6J71lLplGUS-zdtCk212lg1vUKL7i6IhzneHAz-pso5qyMIVcuzR9pjST6sb3GgMEAISHXZeT5PHjnMu5Kcjhro07AzwGRv0cQc0xWcvJ4KWd0mq5jSiEmyDB1BCkloWcwHnh/s1600/L1010242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-PbalSa6J71lLplGUS-zdtCk212lg1vUKL7i6IhzneHAz-pso5qyMIVcuzR9pjST6sb3GgMEAISHXZeT5PHjnMu5Kcjhro07AzwGRv0cQc0xWcvJ4KWd0mq5jSiEmyDB1BCkloWcwHnh/s640/L1010242.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Full from having both items for breakfast, I had to pay next door a visit.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2wmuwfG3kZG6nmDC1NT-8lRJZEVDVHwiS-uNDsi8AFWodtHrqVeqspnboHNRpcj_DheoaT4NwgDq0E6Ycl70gXVUi1I2QwOuuXbNRXvktz2Gvo35QxkYquvd3PIaJBEARMuTCsLTwTBM/s1600/L1010237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid2wmuwfG3kZG6nmDC1NT-8lRJZEVDVHwiS-uNDsi8AFWodtHrqVeqspnboHNRpcj_DheoaT4NwgDq0E6Ycl70gXVUi1I2QwOuuXbNRXvktz2Gvo35QxkYquvd3PIaJBEARMuTCsLTwTBM/s640/L1010237.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You'll find James Bond, the name the cook goes by, on the second stall from the left of the facade. He's responsible for one of the best Char Kway Teows in town. I know, everything is almost rice-based here. The rotis are made of rice flour, and the noodles for the char kway teow are also made of this humble ingredient. Take my word for it, diets and KL food don't make a good marriage. You just have to live with all the carbs, which in my opinion, is worth it!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqYoqrwftQTAgFRmjXkyRnX1a_ydu-l7aqEq43CjDCcOPeEX7UwikZsNXOtwbwEu9InUermpUxW3zkVhSgOVl4h9JkzN7pAZKIOQ8kiWmRoJNJG3pNchoLJDAhzECv1zvP7NEYVGl1ZCw2/s1600/L1010227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqYoqrwftQTAgFRmjXkyRnX1a_ydu-l7aqEq43CjDCcOPeEX7UwikZsNXOtwbwEu9InUermpUxW3zkVhSgOVl4h9JkzN7pAZKIOQ8kiWmRoJNJG3pNchoLJDAhzECv1zvP7NEYVGl1ZCw2/s640/L1010227.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">He's been doing this since he was young. His char kway teow is an amalgamation of soya sauces (both light and dark varieties), belachan, rice noodles, cockles, shrimps, eggs, bean sprouts, and chives. Consume this humble perfection as soon as it's served.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTn_IQVHGHChQ8XwRQYy7-LHNFCPQBPjilkiDZWR4SNh97tcrDJt0FCIPiMYhrjCIpBw1oPQwgwwPVSCazmM39J-6MOQWCzFPAcai1kRz3jT8yltUXZ5dnFqgQX4GdgQM8mTQVnXeE87S/s1600/L1010229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTn_IQVHGHChQ8XwRQYy7-LHNFCPQBPjilkiDZWR4SNh97tcrDJt0FCIPiMYhrjCIpBw1oPQwgwwPVSCazmM39J-6MOQWCzFPAcai1kRz3jT8yltUXZ5dnFqgQX4GdgQM8mTQVnXeE87S/s640/L1010229.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If you stare long enough, you'll see his name plate. And in all honesty, I forgot to take a photo of one of the tastiest noodles in town. </span><br />
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>The Original Kayu Nasi Kandar</b></span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">64, Jalan SS2/10</span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">47300 Petaling Jaya, Selangor</span><br />
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<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><b>James Bond Char Kway Teow</b></span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ho Ho Sek Food Court, right beside Kayu Nasi Kandar</span>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-39616049872415245202012-03-05T06:16:00.039+08:002012-03-05T09:58:12.179+08:00chEAT SHEET: Ramen Bankara<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMm7A55rF6-Og5B6sTPkx3MAghdYJ6jDMMuFQ4-ha1rTiiMA6Z0gWzAlhmMmlB5pGZCc4gDBBjUdQFDVhVQmVhjz4kKhUEbr4xVz55bFv2WlshLFOByeWMAs64eBdLiiJWW6UWmVMNhoe/s1600/Bankara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMm7A55rF6-Og5B6sTPkx3MAghdYJ6jDMMuFQ4-ha1rTiiMA6Z0gWzAlhmMmlB5pGZCc4gDBBjUdQFDVhVQmVhjz4kKhUEbr4xVz55bFv2WlshLFOByeWMAs64eBdLiiJWW6UWmVMNhoe/s640/Bankara.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">There's nothing like a hearty bowl of ramen when feeling under the weather. I needed something warm, comforting, and delightfully good to fill my soul over the weekend and I thought it best to eat in good company. There are quite a number of ramen shops to choose from in Bangkok and I have about 2 I frequent (originally 3 until I found out the one in my soi had just closed). </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ramen Bankara is pure genius if you ask me. You can choose from 4 different kinds of broth and I always gravitate towards the Bankara Special, on tonkotsu broth. If you're having their typical one, a slice of chasu (pork) is not enough - order extra slices and thank me later. Another option which I always do, is to order it with the slowly-braised pork belly. I know, it's just fat on fat, but this is what epic bowls of ramen are truly made out of... good broth, melt-in-your-mouth pork meat and pork fat, and need I mention, great noodles? I also make use of the unlimited peeled garlic by pressing it into my bowl, mid-way through the meal, when I feel satiated by the hearty flavor - it definitely adds a pungent kick! And oh, they also have crushed roasted sesame seeds which you can add as your heart desires. Oishi desu. Oishi. Oishi. Oishi.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PrWa4BAd6_iJg_uLODSFnw63WbgaslKX7MXFB9_mHkPlCxmcgjDgrsaD17vfforxhKa7S5H3cPuNXB4kl37e-U6grDAIl7Xtg8oAfUOFyuBl0F7IhH1bopi1L-lHA6OA0KPUzrXKIdoD/s1600/L1000960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PrWa4BAd6_iJg_uLODSFnw63WbgaslKX7MXFB9_mHkPlCxmcgjDgrsaD17vfforxhKa7S5H3cPuNXB4kl37e-U6grDAIl7Xtg8oAfUOFyuBl0F7IhH1bopi1L-lHA6OA0KPUzrXKIdoD/s640/L1000960.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You'll have to make do with the photos because when a hot bowl of ramen is in front of me, I forget everything (and everyone). I had initially planned on taking the usual raise-the-noodle-with-your-chopstick shot but had only remembered I had wanted to do this after my bowl was wiped out (pfffft!). </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6Jq6UZXFrarJc64bP0jEJfQiyucwYFcyOdw7GOk7pVL8nj83dQ9jtA77lio-BrPG0RH4o-K2SIPKA0yqJiYkbpgqTTgslPv2NQK9e-E3bgbF26RzV5s_99mj4_jkQbsEj9IPrCRynYM9/s1600/L1000962.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6Jq6UZXFrarJc64bP0jEJfQiyucwYFcyOdw7GOk7pVL8nj83dQ9jtA77lio-BrPG0RH4o-K2SIPKA0yqJiYkbpgqTTgslPv2NQK9e-E3bgbF26RzV5s_99mj4_jkQbsEj9IPrCRynYM9/s640/L1000962.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">And what's not to like about this place? You can pretty much build your own ramen by ordering extras from butter, corn, nori, bamboo shoots, slices of pork, scallions, eggs -- you get my drift. Just take note though, that I usually order my ramen with less oil, just so I can find the excuse for the extra order of pork slices and fat. Yes, I'm a girl full of contradictions, you just have to come to terms with that. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjt6SI70DbAESNE3t9a6GFkNL6vU01dPupq4FHdLaTp4UC7c6prCenT4IGwxrUBfjCDm_sXx4JpVp7KMQbfRDoIMjw8c_IHuXhknT_CSPqOlDoPBuHewX8o_Dm-uzYz3xRMtwTe6mkld4o/s1600/L1000955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjt6SI70DbAESNE3t9a6GFkNL6vU01dPupq4FHdLaTp4UC7c6prCenT4IGwxrUBfjCDm_sXx4JpVp7KMQbfRDoIMjw8c_IHuXhknT_CSPqOlDoPBuHewX8o_Dm-uzYz3xRMtwTe6mkld4o/s400/L1000955.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">By now you should also know that I do have an insatiable appetite. My ramen fix won't be complete without an order of gyoza. Theirs is pretty good too.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOcgC6asSmqn3RXNDF2soURKS2Qe690cKVoJ59RkWNyht4pnsd6FjZdZlvv_btRnrKlbRBB4jR-u9_89q09B5r3zLBrPYf5uKvKKEKhZc695Dqkaa9NVyTOSSFA8GktE0FXo0aZMWKQI9/s1600/L1000956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkOcgC6asSmqn3RXNDF2soURKS2Qe690cKVoJ59RkWNyht4pnsd6FjZdZlvv_btRnrKlbRBB4jR-u9_89q09B5r3zLBrPYf5uKvKKEKhZc695Dqkaa9NVyTOSSFA8GktE0FXo0aZMWKQI9/s400/L1000956.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You may call me a karaage snob. This one did not quite get my seal of approval. But hey, I'm not complaining, you visit Ramen Bankara for their ramens. If you ask me why this order didn't quite hit the spot, the chicken could've used a higher pick-up of coating, which also needed better adhesion. Also, I prefer eating this with salt and pepper on the side. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8UTuWuBFlJM3SwVkYYhJ1WuLoXJUkbyZWbKozVdsKWJsCtjxt4rqn8VqoSGg9EUYgbhXQ4d9dwH-eXRSkAcep13VMuKyFc30e_IeV5LVZJrE-F-ITIkgvwCOASXJFFeZExaiZfxlPAKR/s1600/L1000936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8UTuWuBFlJM3SwVkYYhJ1WuLoXJUkbyZWbKozVdsKWJsCtjxt4rqn8VqoSGg9EUYgbhXQ4d9dwH-eXRSkAcep13VMuKyFc30e_IeV5LVZJrE-F-ITIkgvwCOASXJFFeZExaiZfxlPAKR/s320/L1000936.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Word of caution: finding a table here takes time and their last order is taken by 22:30. I find it easiest to get a table around 2pm. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5RcCaXFFWBtxT2Qx6foK47K24H4Rb5evOfe5iE5gd5E8M1JJjiqMbC6o4Hj8VH7dAK5whluEmbxq1T-UfbGqK7Jn5nEy-8UrlR2DYR6Jl7XkbRM6SIJliERtWTFU8Baw3cPBDAtaJQHsI/s1600/L1000966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5RcCaXFFWBtxT2Qx6foK47K24H4Rb5evOfe5iE5gd5E8M1JJjiqMbC6o4Hj8VH7dAK5whluEmbxq1T-UfbGqK7Jn5nEy-8UrlR2DYR6Jl7XkbRM6SIJliERtWTFU8Baw3cPBDAtaJQHsI/s640/L1000966.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">To finish off a meal full of umami and kokumi, you must, must I say, order macha ice cream. It sort of cleanses your palate. To be honest, I could have had this order all to myself but my friends were already full. There is after all, a gene of restraint in me, considering moderation in all things good is something I'm not very good at. All or nothing baby! And in Ramen Bankara, you'd have to go all the way. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Fancy sesame broth or curry ramen? I'll fill you in on the details some other time. It's in another place equally deserving of another post. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ramen Bankara</span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The Manor, Sukhumvit soi 39</span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bangkok, Thailand</span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">+662.266.251.623</span>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-85876699010404481792012-03-02T06:02:00.031+08:002012-03-05T23:04:13.821+08:00chEAT SHEET: Wine I Love You<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gwU2Q6oUyWurBRXjQsASWkGCKY1sjks4kENx2WkxrwhVMWAdLwXPisbI9K-p2fanEZYDxODIjzBVIdGe50jcSUdomkhmvzDaQmkQATUPO-40RKfLBjzaCXxaXsCs9OYNv22CQG5NUoeO/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4gwU2Q6oUyWurBRXjQsASWkGCKY1sjks4kENx2WkxrwhVMWAdLwXPisbI9K-p2fanEZYDxODIjzBVIdGe50jcSUdomkhmvzDaQmkQATUPO-40RKfLBjzaCXxaXsCs9OYNv22CQG5NUoeO/s640/1.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Admittedly, I've been eating around. I just can't help it when Bangkok has so much to offer. No drama, no strings attached, and the restaurants don't get all too clingy. I particularly like <i>Wine I Love You</i>, because of the thrill of not knowing whether I'd get some action here or not, they apparently, do not take reservations. And just because you're so hard-to-get, I like you more. Twice I've been lucky (or perhaps thrice -- but who remembers when you've had too much) to get a table in big company. The strategy we've devised is to actually drive to this place when we finish work early.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXyVRgn_KkUpNuX_HIeKylgAcHwrscgDAebMtP-EjdHrtdoDydHdz1uvsn1h1UR_WdOK0U9j0kaCbjfKEa7iqXN05D10L4fluacnboXunJKdeNb80D8Fha5OXyZCxSx4oufK72SMjivLdy/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="521" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXyVRgn_KkUpNuX_HIeKylgAcHwrscgDAebMtP-EjdHrtdoDydHdz1uvsn1h1UR_WdOK0U9j0kaCbjfKEa7iqXN05D10L4fluacnboXunJKdeNb80D8Fha5OXyZCxSx4oufK72SMjivLdy/s640/2.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Depending on my mood, my wine of choice usually ends up with the bold flavors, earthy at times then, and then, the occasional fruity ones! </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0mXvRHirJQjPYHDX0gx476MOqzmHS2WbdD8c_jSI6U__t4Lexzbef1R3mzcvE4DOoUj8zQIKNyx2xOE1sefkWu2IJz7vM5OO1-XmGy0IXg5cyjNUuU7FjAVZVeCuO6s-nPFX5RXQa-dQ/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0mXvRHirJQjPYHDX0gx476MOqzmHS2WbdD8c_jSI6U__t4Lexzbef1R3mzcvE4DOoUj8zQIKNyx2xOE1sefkWu2IJz7vM5OO1-XmGy0IXg5cyjNUuU7FjAVZVeCuO6s-nPFX5RXQa-dQ/s400/3.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The salads here are good but of all that I've had, I particularly like the spinach with foie gras and bacon. Looking at the photo I had just posted, I wish I didn't fool around with the app on my phone.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRdNNyvU3Yf33RD19ljiSV3-Sis4VHf9tob8Fbj5i2ZnAvQGdKycAuTWdcA86m_9oCDXIU57wDIV0rwRwSm_SeR75F37G6_YJ2CZeTCnk7IWoiq7XVtqZvD6LQcQPvIomI9P0ha7QmsFZW/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRdNNyvU3Yf33RD19ljiSV3-Sis4VHf9tob8Fbj5i2ZnAvQGdKycAuTWdcA86m_9oCDXIU57wDIV0rwRwSm_SeR75F37G6_YJ2CZeTCnk7IWoiq7XVtqZvD6LQcQPvIomI9P0ha7QmsFZW/s400/4.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You don't really need to commit to a particular order when in big company. So we went haywire with random musings. We pretty much had appetizers ranging from Thai sausages, satays, quesadillas, spinach and cheese, steaks...oh what joy when you can just try one or two bites, and depending on the degree of interest, pursue as your heart desires!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwaMLSTNziGrhTQ8GxtkP_bEckMrAfvEoUqHH0RiqYPBHm-FfGo1Fbpf6fJ_qZ65XJIJN5nw8zbj-k2w5aoR24jaHWlu4F5arkUXe28CuDtK1i1sB4CJQdUGjOMYFmOR7w3nlixV-HYPj/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwaMLSTNziGrhTQ8GxtkP_bEckMrAfvEoUqHH0RiqYPBHm-FfGo1Fbpf6fJ_qZ65XJIJN5nw8zbj-k2w5aoR24jaHWlu4F5arkUXe28CuDtK1i1sB4CJQdUGjOMYFmOR7w3nlixV-HYPj/s400/5.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Anything goes really, when you can't decide. Oftentimes though, I find myself looking for hearty flavors. Their chili pasta with sausage did just that and few pieces of ribs (although to be honest, I'm still searching for the best ribs in town). </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If you want local flavors, I suggest you hit the streets, this is not the place to eat Thai dishes, for real.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-JUP7A4-2UQXZftH-PV1TcmQXu2KygmOSfo-L8sB_yjPHJcgLXuTxlK7wtUpCufW7FEXE_OJeY-dCqAdPK4jE253FY5jp4Kro6BhzI5XNPJX8Ooeawk7MbIsEsED4Ml4My1Jlbi1-KDW/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv-JUP7A4-2UQXZftH-PV1TcmQXu2KygmOSfo-L8sB_yjPHJcgLXuTxlK7wtUpCufW7FEXE_OJeY-dCqAdPK4jE253FY5jp4Kro6BhzI5XNPJX8Ooeawk7MbIsEsED4Ml4My1Jlbi1-KDW/s400/6.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The truffle-infused ravioli sounded and looked interesting on the menu, but it didn't quite live up to the hype. I suppose I had too much fun with the other dishes. Perhaps I'll give you another chance next time, if you let me. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggC-5MJ4QyP0BNZQ4LP1GgRexw59kT9YQKq7eHhMnyiT-DVaA9WLzzYxH6Xbn-uIqTicBjgawnN0L827GJw3rUoxStYoyacKoHSlqk4R_00kBQUih-QqbF0iklgNtK12YFbRkZBFcM40k6/s1600/Dessert.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggC-5MJ4QyP0BNZQ4LP1GgRexw59kT9YQKq7eHhMnyiT-DVaA9WLzzYxH6Xbn-uIqTicBjgawnN0L827GJw3rUoxStYoyacKoHSlqk4R_00kBQUih-QqbF0iklgNtK12YFbRkZBFcM40k6/s640/Dessert.JPG" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Right next door is their dessert bistro, <i>I Love You II</i>. Why, I love you too! Because I can have my cake and eat it too.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Wine I Love You</span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I Love You II</span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Building E, Crystal Design Center</span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ekamai-Ramintra Road (Ladprao)</span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bangkok, Thailand</span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">089-141-7000</span>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-18294339240039472382012-03-01T06:14:00.004+08:002012-03-05T23:03:41.530+08:00chEAT SHEET: Pizzeria Limoncello<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEzVkMubsFQfn7vQvQBShm0r_t9LO2kvLd8cwa27ApP4wx0FehYmEFAWs1N-uARSgZPunkNFoWokmEI4pzFSV1p6p4lH4WZcbTJBUaCh0htoXqJRxF86jd0_MjeFe2SLkGidrnjIY99bz/s1600/photo+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEzVkMubsFQfn7vQvQBShm0r_t9LO2kvLd8cwa27ApP4wx0FehYmEFAWs1N-uARSgZPunkNFoWokmEI4pzFSV1p6p4lH4WZcbTJBUaCh0htoXqJRxF86jd0_MjeFe2SLkGidrnjIY99bz/s400/photo+1.jpg" width="400" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Admittedly, I've been remiss at posting; things have gone from busy to hectic at work. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Today I'd like to start my <i>chEAT SHEET</i> posts; a good way of deflecting my lackadaisical ways. I've lived in 5 countries (Thailand included) in a span of a decade and have always found good food in the most obscurest of places. I always thought that my local friends would lead me back to our haunts until the day a good friend of mine named Benny, passed away last year -- it dawned on me that KL would never be the same without him, who was more or less, my food compass while in Malaysia. After grieving his loss, I decided to look for my little black book of food and realized, I had not jotted a single entry into my KL list, confident in knowing that he would always be there. Needless to say, if I find myself back in that city, I would still be able to find some (not all) of our beloved joints.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">And so, here it is, my attempt in writing places I like to eat in, from easy to swanky, in an effort to make things simpler for friends who insist I share my eat sheets in places I frequent. They always reason that I used to travel too much -- when I lived in KL, I was out of the country more than 250 days, visiting Asian countries thrice a week. I've been to more or less 30 to date and intend to add more, hoping I could afford it. But this time, I intend to bring The Young Tongue with me.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pizzeria Limoncello. The first time I ate here, I remember telling myself that they had the best pizzas in Bangkok. My sentiments were validated by the several chefs I worked with back then -- a motley crew of nationalities ranging from: Swiss, Germans, Italians, Thais, Indonesians, Indians, Vietnamese, Chinese, Singaporean, Malaysians, British, Americans, Mexicans, Dutch -- I guess you get my drift. Fast forward to a few years later, a few days to be exact, I found myself eating in several Italian restaurants in search of the perfect place to take clients to.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionVuUglmqBnyCrmihZnwVNpDbpdOHx8QFR8fxpZvZEgOkXz3w3krSe5Br0XBs6b3B21_AUk7Ew2LZr-4dCZaCx4NF7tq94cfSKKED5WNzjGGmZpRdVMdYAVOUYcL_LZC15CpFc3s0CVci/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionVuUglmqBnyCrmihZnwVNpDbpdOHx8QFR8fxpZvZEgOkXz3w3krSe5Br0XBs6b3B21_AUk7Ew2LZr-4dCZaCx4NF7tq94cfSKKED5WNzjGGmZpRdVMdYAVOUYcL_LZC15CpFc3s0CVci/s400/1.jpg" width="400" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Bangkok is not one to be bereft of good Italian restaurants. I'm going out on a limb here in saying that in fact, it has the best line-up of Italian restaurants in the whole of Southeast Asia. I remember falling in love with a handful a few years back so it was but natural for me to revisit each and every single one. To my disappointment, some have closed, and some have gone from good to bad - consistency has always been the nemesis of anyone in the food business. I also found myself in a few establishments with sky-high minimum orders to get a private room. Touché.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Photos from our dinner:</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXy4T0MkL8laGcr11usBTpxD4o7-KoIDBSiXWsYl4y-67rK54ovSwv7MGp90nbPRW9q04eGHVrZcQuelhYZEorem3Dolfg3FyCjbh0aqpZlBM8AB4ofXmjnUod47vfWXODCwm_XAq7w4s/s1600/photo+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUXy4T0MkL8laGcr11usBTpxD4o7-KoIDBSiXWsYl4y-67rK54ovSwv7MGp90nbPRW9q04eGHVrZcQuelhYZEorem3Dolfg3FyCjbh0aqpZlBM8AB4ofXmjnUod47vfWXODCwm_XAq7w4s/s400/photo+2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You can never go wrong with an order of pizza in here.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9TMR87ImM9qLLgxEw-3QfQ32oAiuT03fR7XCheGS9IaYi1OZq3xAXesOLTLKfbVkcyh0SOREB8ntc12S32l8Ffk5hz5o1INUUQdDG223Kxjxww7XzDNznrqwsrCclHSqqCvbezxSrlf42/s1600/photo+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9TMR87ImM9qLLgxEw-3QfQ32oAiuT03fR7XCheGS9IaYi1OZq3xAXesOLTLKfbVkcyh0SOREB8ntc12S32l8Ffk5hz5o1INUUQdDG223Kxjxww7XzDNznrqwsrCclHSqqCvbezxSrlf42/s400/photo+3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCnVipVSAdlkY51ASyELFy00vIq4Q9AKXzt6o3GsHuG3XL4eOnKVSt2JAttJJPgIDKw88sFazSzVoE_6Qfu58jrEsux6KGuTHuo7R4135LEDvGgnvKoAzKgPyqd71tC4hPVAIAHDHKKcb/s1600/photo+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCnVipVSAdlkY51ASyELFy00vIq4Q9AKXzt6o3GsHuG3XL4eOnKVSt2JAttJJPgIDKw88sFazSzVoE_6Qfu58jrEsux6KGuTHuo7R4135LEDvGgnvKoAzKgPyqd71tC4hPVAIAHDHKKcb/s400/photo+4.jpg" width="400" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Food meant for sharing...</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aLMNPQWP7JJqI3-juIbonfdWuHggAX9XH0yOPOx-Vf4dnEWuSx8WYaJ62GcUL-RjtJ1hcMuP__HJBR99QtWmoMc4KWWVVq59S6n4RzZEf9MNFOAwxpCdqXd4XcSjcKlg0c4bzwo72rVy/s1600/photo+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aLMNPQWP7JJqI3-juIbonfdWuHggAX9XH0yOPOx-Vf4dnEWuSx8WYaJ62GcUL-RjtJ1hcMuP__HJBR99QtWmoMc4KWWVVq59S6n4RzZEf9MNFOAwxpCdqXd4XcSjcKlg0c4bzwo72rVy/s400/photo+5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghCaElt56RNMC5QLBUJNWy9DCD7XD5jjGazofThdRwRaP2rxA1uc13-GYceGtU-O-vGQhxLfdvTQTblIGyqL58vsAveJJXGJ6wAM-uLdL2BVCd3r0yJ0BQbKTvCKdJv8hV6OLUGbiOxRT/s1600/photo+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghCaElt56RNMC5QLBUJNWy9DCD7XD5jjGazofThdRwRaP2rxA1uc13-GYceGtU-O-vGQhxLfdvTQTblIGyqL58vsAveJJXGJ6wAM-uLdL2BVCd3r0yJ0BQbKTvCKdJv8hV6OLUGbiOxRT/s400/photo+6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">A few of their pastas are also hand-made. And desserts aplenty...</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMeDOCLujZpvuBh0g2xrhYXm9S3YOcp-jSbylpLipkN7nWTL3M_-g9eZE-L7yOl_PrD5yBQTdrbbkqCOY5BVhRMk3CCeUB1q88AmsiBO0gavjTYMlIgXhggOXJJxF4C6anoXj4ML16PEMj/s1600/photo+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMeDOCLujZpvuBh0g2xrhYXm9S3YOcp-jSbylpLipkN7nWTL3M_-g9eZE-L7yOl_PrD5yBQTdrbbkqCOY5BVhRMk3CCeUB1q88AmsiBO0gavjTYMlIgXhggOXJJxF4C6anoXj4ML16PEMj/s400/photo+7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3OgoIIHHzGbEh45endTuQgOJzzYUrhr-FE_nj4TX2p80g_mcBhto1BF-9fVc4yqO2U12I5oZSVdGecleTlxO9ZRWIGARJ50hfRbh4CN3zF3oMRARYN_hL5DuDfySbMZme7Zo9sgakpkc7/s1600/photo+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3OgoIIHHzGbEh45endTuQgOJzzYUrhr-FE_nj4TX2p80g_mcBhto1BF-9fVc4yqO2U12I5oZSVdGecleTlxO9ZRWIGARJ50hfRbh4CN3zF3oMRARYN_hL5DuDfySbMZme7Zo9sgakpkc7/s400/photo+8.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">however, it was their Tiramisu I fancied the most. And in a tongue-in-cheek sort of way, their Limoncello was on the house. Grazie!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPx0bvTKvteDWjbwQX2fJ86xHHj2k3x3RSh-aTa45m38LJMgs2NXecM5tnVGcKUX32clJqjD5rGcOJxloiapRIgYFOPFQuCN76J6cmnEFLcx_JGV6crd0b8HMkSML2496bmKJaWKlIbwKC/s1600/photo+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPx0bvTKvteDWjbwQX2fJ86xHHj2k3x3RSh-aTa45m38LJMgs2NXecM5tnVGcKUX32clJqjD5rGcOJxloiapRIgYFOPFQuCN76J6cmnEFLcx_JGV6crd0b8HMkSML2496bmKJaWKlIbwKC/s400/photo+9.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="background-color: white; color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Pizzeria Limoncello</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="background-color: white; color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">17 Sukhumvit soi 11, Bangkok; Thailand</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="background-color: white; color: #38761d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">+66(2) 651.07.07</span></div>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-22228198150992317992012-02-04T16:46:00.009+08:002012-02-06T09:47:50.717+08:00Paella<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYF6EUov_J8ow8ep-tlm4q_0steUhoWsvror_La5QMSBp4X1aK4uk8OlLCxQ7cCDhittMZG7Nuby4pW8D_ozjDhyuf3Qh0sAXBfsrdZ1gR17bK_S43b131d93KGzCNh4W7sdihfJ07ZUX/s1600/IMG_6475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYF6EUov_J8ow8ep-tlm4q_0steUhoWsvror_La5QMSBp4X1aK4uk8OlLCxQ7cCDhittMZG7Nuby4pW8D_ozjDhyuf3Qh0sAXBfsrdZ1gR17bK_S43b131d93KGzCNh4W7sdihfJ07ZUX/s640/IMG_6475.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I have to apologize for being inconsistent with my posts. Since my "big move" to Bangkok from Manila, I've been preoccupied with a day job that pretty much takes my 8-5s. I've also been having issues with the quality of the photographs I come up with in the evenings, since my flash is as insatiable with batteries as <i>The Young Tongue</i> is with food. I'm not a serious photographer, I just come up with a few lucky photos (thanks to natural lighting), so working without a flash at night is a pain. Last night, I finally found my off-camera flash and tried to take a few snaps.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrj-fMujlvTEd3n6FLb3GeXRNS-X2caGzsRkvAoAGAySILf4WyrvbkX7RRwNtqqtMMATgxm6ND10T0XvFJpYmb7J3KBrYspi0ow07uBsPBxMO8odT98aek-LVKac1QVarqtJ09y9vkZ6p/s1600/IMG_6479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrj-fMujlvTEd3n6FLb3GeXRNS-X2caGzsRkvAoAGAySILf4WyrvbkX7RRwNtqqtMMATgxm6ND10T0XvFJpYmb7J3KBrYspi0ow07uBsPBxMO8odT98aek-LVKac1QVarqtJ09y9vkZ6p/s400/IMG_6479.jpg" width="266" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">(food without the use of flash photography)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99hcM2phadVWujkwpDxa7NeuXLdNnIUJSiTkLl63xfBXFfNQYxouTeHekg7oWTDzjz1i6BvGVB3NWn3P-zhhCvCTa5qznVyzGyTaHxvcbjxN-XONV1g3q7eUNHdFFmEcVip7N_8aHw7VA/s1600/IMG_6478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj99hcM2phadVWujkwpDxa7NeuXLdNnIUJSiTkLl63xfBXFfNQYxouTeHekg7oWTDzjz1i6BvGVB3NWn3P-zhhCvCTa5qznVyzGyTaHxvcbjxN-XONV1g3q7eUNHdFFmEcVip7N_8aHw7VA/s320/IMG_6478.jpg" width="213" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-small;">(and with an off-camera flash-- see the difference?)</span></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This post is about several people and I'll narrate in no particular order.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I was going to be very lazy about posting this year and had planned on shying away from the blog until my friend, <i><b>Mia</b></i>, had decided to <a href="http://www.matteroftasteonline.com/2012/01/26/blog-love-blog-the-young-tongue/">blog about this blog</a> last week. Seriously Mia, you just had to do it when I was about to put this blog to an end. Tee Hee. So thank you for encouraging me to make this a "going concern." The other moms in that awesome party you had invited me to kept letting me know how my recipes have been useful. What a great reminder of why this blog came to be.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Then a good friend of mine had recently returned from her trip to Paris so we decided to have dinner at my place, thus the beginning of <i>Food Nights</i> in Bangkok. We've done this several times in several occasions -- when I used to live in Kuala Lumpur and she would visit or when we both lived in Makati, literally our buildings facing one another's. We also used to work together, so it was the nature of her job to ask me to whip up several dishes in the kitchen for her ever-so-thorough market research. <b style="font-style: italic;">Paten</b>, this one's for you!</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">And last but not the least, a friend from childhood, <b style="font-style: italic;">Rose</b> (married to a Thai), with a "bun in her oven," requested for the recipe of Paella this morning. Now I don't know about you, but how do you say "no" to a pregnant woman? You just don't (ha ha). </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">So without further adieu, here's my very-easy-to-follow Paella recipe.</span><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="font-family: Times;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">First, allow your saffron to bloom. </span></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">You can click on this </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><a href="http://theyoungtongue.blogspot.com/2011/02/saffron-couscous.html">link</a></span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> to learn how.</span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"> </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Saffron is an integral ingredient for this dish and I highly encourage you to use saffron threads rather powder or some form of processed copy (like those instant paella mixes). And yes, I'll be a food snob on this one. </span></div></div><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">In a hot cast iron pan (if you happen to have a paellera, now would be a good time to use it</span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">), saute your prawns, clams, and squid. I would've loved to throw in a few mussels in there but finding fresh seafood in Bangkok late in the evening can be a nightmare. Once they're all cooked, remove from the pan and set aside. Place the<i> jus</i> (liquid rendered from cooking the seafood) aside too, which will come in handy later. Saute sliced chicken thighs (would've loved to use rabbit, but how and where to find one in Bangkok can be, pardon my French, a b@#$!) and once they're about to brown, add sliced onions and garlic. Allow them to caramelize then add a dash or two of smoked paprika (the sweet variety if you have some and when I say "smoked," this means you've allowed for it to sweat in a hot pan with no oil -- sort of like releasing it's own oils allowing it to become robust in flavor). Deglaze with wine or if you don't have any, just use chicken stock. Toss in some thinly sliced bell peppers (the colorful, the better), chopped tomatoes, and sliced chorizo <i>Pamplona</i> then allow it to sweat a little. Add a tablespoon or two of tomato puree and saute for two minutes. Throw in your risotto or short-grain rice and saute yet again, for another two minutes. </span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">There is a ratio between stock or cooking liquid with the risotto -- and the arguments can get pretty much heated, but I'd rather not say how much, with each brand having their own magic number. But generally speaking, it's anywhere between 1 part risotto to 2 or 3 parts cooking liquid (chicken broth + seafood stock or the <i>jus</i> leftover from sauteeing it earlier + the saffron in hot water). Good grief! Have I been ranting? Right, by this time, your pan should have the chicken, onions, garlic, chorizo, bell peppers, and cooking liquid all happily mingling with one another. You can toss in a sprig of fresh rosemary and bay leaf at this point, which will definitely add personality and a kick to your dish. Bring everything to a boil then gently simmer without a lid. Do not touch the pan, do not stir and basically, do not do anything with it. Leave it and let it get all toasty underneath. Unlike risotto which needs stirring and constant attention, paellas tend to be more tough -- it doesn't like to be bothered, so let it be. Tough love!</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Once the risotto is cooked to perfect doneness, you can add all the seafood we set aside earlier and garnish with sliced lemons and another sprig of rosemary. I served this with an aioli (just mayonnaise and fresh garlic puree) to add some balance and an <a href="http://theyoungtongue.blogspot.com/2011/03/bresaola-rucola-miele-e-tartufo.html">easy salad</a>. Just remember, this is not a risotto. So it shouldn't be wet, creamy, or anything risotto-like. It should be drier than risotto, with a good crunch as the grains come closer to the pan. In fact, if some of the grains have gotten toasty to the point of almost getting burnt, you've hit the right spot. And chances are, if I know you, I'll invite myself for dinner at your place. That's just how I like my Paella.</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Here are some photos of our food night...</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6oV8_Gq3H3XAyI8cSGa7UJZiUNqmElLPpqi6-dOvWIDjNcs-XDhPBEqtko93nJIfy1mtbXIL3wEq8uJIUY4jBgKxDTP9Bsnv53_msz7lBjHfJxj1ZoUgkgq9QLq6sTTWShtCKnIapFkhK/s1600/IMG_6523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6oV8_Gq3H3XAyI8cSGa7UJZiUNqmElLPpqi6-dOvWIDjNcs-XDhPBEqtko93nJIfy1mtbXIL3wEq8uJIUY4jBgKxDTP9Bsnv53_msz7lBjHfJxj1ZoUgkgq9QLq6sTTWShtCKnIapFkhK/s400/IMG_6523.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHGsuPWHkvqeOKOtmjXkwN692VchUygLsEw5Qzenpr13IwpkD6YwudDUXAHznt0E4NhhM3Z6f-Tm_YSQ5-ifIyatNHgKumjj9ZUSvjhCOI53YPvdcE8-bMBVQpeypyv38n9k-r0TF93_5/s1600/IMG_6549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHGsuPWHkvqeOKOtmjXkwN692VchUygLsEw5Qzenpr13IwpkD6YwudDUXAHznt0E4NhhM3Z6f-Tm_YSQ5-ifIyatNHgKumjj9ZUSvjhCOI53YPvdcE8-bMBVQpeypyv38n9k-r0TF93_5/s400/IMG_6549.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80GQWMie0Vza1nsOKrXqrskUvAQFR6td_vGHoTC7iZBeUe4ofkl_yrHNrv595zSlHqEZg7nzRaSFl47rHrtqvTdpkESmDopDe7Z10dEmGkpsVOgI5xh-A3X-RbSuJ-yhosCdCpqxLJtlw/s1600/IMG_6602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80GQWMie0Vza1nsOKrXqrskUvAQFR6td_vGHoTC7iZBeUe4ofkl_yrHNrv595zSlHqEZg7nzRaSFl47rHrtqvTdpkESmDopDe7Z10dEmGkpsVOgI5xh-A3X-RbSuJ-yhosCdCpqxLJtlw/s400/IMG_6602.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Enjoy!</span></div>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-39564688194896252502012-01-13T05:20:00.014+08:002012-01-16T13:12:47.495+08:00Red Velvet Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitlWHhnzY9doqvp2Aaj8Bhhp93pr-zufdPN9wmzooQ5N24627fbmB0Pbh6AvT6-TJgERxhS9_7dXvRm9Rqcq4iSUk7fJfgoDSi8pJD7zYLSKaxYS9UPl2iN5rTGirPIVT1k-p1J5G2gCYi/s1600/IMG_6454.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitlWHhnzY9doqvp2Aaj8Bhhp93pr-zufdPN9wmzooQ5N24627fbmB0Pbh6AvT6-TJgERxhS9_7dXvRm9Rqcq4iSUk7fJfgoDSi8pJD7zYLSKaxYS9UPl2iN5rTGirPIVT1k-p1J5G2gCYi/s640/IMG_6454.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Undisputed and arguably one of the best cupcakes I've ever tasted come from "Cupcakes" in Vancouver and "Sprinkles" in California. My cupcakes are nowhere near their rich, velvety, moist, and indulgent marvels, but when I do feel the need to create something fun and insanely nice to eat with The Young Tongue, we bake (or cook) in our kitchen. Yesterday, we decided to make Red Velvet cupcakes for my best friend and The Young Tongue's god mother, Garlic (yes, that's her name!), who is all the way in the Philippines and for our Nanny, who celebrates her birthday today with us here in Bangkok. The Young Tongue helped me spread icing on the cupcakes, and well, all over the place! With christmasy colors for our cupcake paper cups, we've climbed the festive ladder a few good steps, don't you think?!</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Did you know that originally, the red color came from an acidic reaction of cocoa powder to buttermilk? These days, most people use red food coloring. But if you have the urge to go for natural, try to look for cocoa powder that will react with the buttermilk and reveal it's anthocyanin. Okay, enough of the science!</span><br />
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I'd love to say that I came up with the recipe for this one, but I must admit, I just lifted it from the internet (tons to choose from, just choose one that you're comfortable with), called an expert pastry chef from Singapore named Dennis to verify a few steps and processes, tweaked here and there, and the results turned out surprisingly good. I still want to work on my icing though since I want it to hold more ground but I sort of don't want to put unctuous amounts of icing sugar into the recipe. So there, it's still a toss up between finding the balance among the usual players -- cream cheese, butter, icing sugar, vanilla, and sour cream (yes, sour cream!). And admittedly, I'd like to come across some liquid Madagascan vanilla here in Thailand -- anyone know where?</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwt3U5mWClHMk9JELgpk1TnoPFK8Xq8Km1NriMiK1TEz0lU8-FRX-jbIaw-nQk-3WhtymaqltWcZIHzag40eGhQAKXdbRXRDq_WsDsCgmVUCb4N3LJZ6BWEl8ZoEr5DMpbXwX7cqHsO7ID/s1600/IMG_6466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwt3U5mWClHMk9JELgpk1TnoPFK8Xq8Km1NriMiK1TEz0lU8-FRX-jbIaw-nQk-3WhtymaqltWcZIHzag40eGhQAKXdbRXRDq_WsDsCgmVUCb4N3LJZ6BWEl8ZoEr5DMpbXwX7cqHsO7ID/s640/IMG_6466.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">The only real trouble here is, I think I've made too many. Our kitchen churned about 35 cupcakes last night, and there's really only 3 of us here. I already ate 3 pieces (and The Young Tongue's other half since she was too busy hoarding and devouring the icing on it's own) and I don't have enough containers to transport them to the office where I think I can bully a few people to eat them (pun intended). Oh well, there's still the weekend and if I take say 5 pieces to work later, we're left with about 18 pieces which gives me, The Young Tongue, and our Nanny 3 days to eat 2 cupcakes a day. Alright then, sold!</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><i>Happy birthday Garlic a.k.a. Big Bad Bawang! We love and miss you so much. And since we can't celebrate with you today in Manila, we're going to eat as much cupcakes as we can in honor of you. Fly and visit us soon!</i></span></div>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-4017873482432296982011-12-30T06:18:00.006+08:002012-01-03T23:24:11.200+08:00Focaccia with Balsamic Vinegar<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-suwHnwHOPDk/TvwihSmhaeI/AAAAAAAAAyA/whDHGSm0RRI/s1600/IMG_6382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-suwHnwHOPDk/TvwihSmhaeI/AAAAAAAAAyA/whDHGSm0RRI/s640/IMG_6382.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">We love bread at home and I always have it with my meals. Focaccia, an Italian flat bread, remains to be on my top 10 list of all time. We're celebrating our last few days of 2011 on a high note and I've decided to limit my time in the kitchen so that I could spend some more quality time with visitors, both family and friends, from the Philippines.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Just get good quality ingredients and let them speak for themselves as I always say and stress. I like to warm up my focaccia in the oven before serving it with really good balsamic vinegar from Modena, drizzled with extra virgin olive oil (I like mine from Spain or Italy), and a stravecchio (24-36 months) Parmigiano-Reggiano. And oh, pair it with a good Chardonnay and you'll say life has been good.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-3zdZ-ZOF7Co/TvwkN6EEfrI/AAAAAAAAAyU/JiMkZkXpmQ4/s1600/IMG_6380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://1.bp.blogspot.com/-3zdZ-ZOF7Co/TvwkN6EEfrI/AAAAAAAAAyU/JiMkZkXpmQ4/s640/IMG_6380.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thank you Lord for all the wonderful blessings, surprises, and goodness 2011 gave! We are looking forward to 2012 already.</span></div>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-54943789334831023172011-12-29T05:37:00.000+08:002011-12-29T05:37:00.619+08:00Mangosteens<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uH-RHump6r4/TvlnuJaN2RI/AAAAAAAAAxg/e_R7Of0GVs4/s1600/IMG_6346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-uH-RHump6r4/TvlnuJaN2RI/AAAAAAAAAxg/e_R7Of0GVs4/s640/IMG_6346.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thai mangosteens are as visually arresting as its sweet taste! We're currently loving these over the holidays. My posts keep getting shorter and shorter since all we've been doing is busying ourselves with the New Year's festivities. I'll be back to regular programming next year...</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9MG0uUFSUyY/TvloDvwobYI/AAAAAAAAAxs/r7r4vz_TJZ0/s1600/IMG_6348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-9MG0uUFSUyY/TvloDvwobYI/AAAAAAAAAxs/r7r4vz_TJZ0/s640/IMG_6348.jpg" width="640" /></a></div>MotherTonguehttp://www.blogger.com/profile/16265417329319513939noreply@blogger.comtag:blogger.com,1999:blog-5381999761782290599.post-25489364245268685012011-12-27T06:29:00.006+08:002011-12-27T06:29:00.365+08:00Baba Ganoush<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCW75uP0CrPGyeKJ7ZDBAaUdtIT4gXMXwn75m4T-p2BYwImZMV4fZkehmcrasWQsU1viNQtmEdanF2x504dMzBSnQn32EpZC_cCLbpqT7hUhe4XFHeELpwQjyI8BQLB6-FFXlkG22ywRw/s1600/IMG_6242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJCW75uP0CrPGyeKJ7ZDBAaUdtIT4gXMXwn75m4T-p2BYwImZMV4fZkehmcrasWQsU1viNQtmEdanF2x504dMzBSnQn32EpZC_cCLbpqT7hUhe4XFHeELpwQjyI8BQLB6-FFXlkG22ywRw/s400/IMG_6242.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Baba ganoush is one of The Young Tongue's favorite snacks (and mine!). All you have to do is grill your aubergines (skin on) until the skin chars, allow it to cool, then peel. Then blend it in a food processor along with garlic, tahini, lemon juice, and sea salt. Drizzle with olive oil and garnish with chopped parsley afterwards and serve it with Lebanese pita bread. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1a0a9Vsj_ACx6KHlAk_DxcnC3xcQyAd1lb5z4dyfhbNHZXs4-eEfzkCMaAAdVPJLn7oPkdEE18Ol1pU8SqeHX2vfsxLQrVbE1kRbqWen4FnwrLyeAL6FN1M-WonhOkorZ2Ccm0fiHhIT/s1600/IMG_6243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1a0a9Vsj_ACx6KHlAk_DxcnC3xcQyAd1lb5z4dyfhbNHZXs4-eEfzkCMaAAdVPJLn7oPkdEE18Ol1pU8SqeHX2vfsxLQrVbE1kRbqWen4FnwrLyeAL6FN1M-WonhOkorZ2Ccm0fiHhIT/s400/IMG_6243.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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