Our Last Day, 2012

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.  

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.

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.  

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.

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.

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.

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.

Cheers to a happy 2013!  And I hope to find time to keep this blog going...

Le Cordon Bleu Dusit Culinary School

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 Bloomsbury Square.  I mentioned a few thoughts about my alma matter here when I started this blog.  Some day, I'll share a few stories.

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.  

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.

Everything is as neat as it should be and to some extent, I felt that the Dusit facility had a more relaxed vibe.  

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.  

Things always seem different in the pastry department, where all things nice and sweet were churned.

As I walked down memory lane, I chanced upon the marks of current students.

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.

And yes, the grass is always greener on the other side of the fence.  These Superior Pastry students are definitely having a sweet time.

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.

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.

Chef Boriboon shared recipes for Sakoo Saimoo, Ma Haw, and Kratong Thong in less than 2 hours; all of which, tasted very good.  

This is on my definite must-go-to schools for learning Thai cooking.  Now all I need is time.

Le Cordon Bleu Dusit Culinary School

946 The Dusit Thani Building

1st Floor, Rama IV Road

Silom, Bangrak; Bangkok 10500

+662-237-8877

chEAT SHEET: Ramen Bankara

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).  

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.

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!).  

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. 

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.

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.  

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.  

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.

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. 

Ramen Bankara
The Manor, Sukhumvit soi 39
Bangkok, Thailand
+662.266.251.623

chEAT SHEET: Wine I Love You

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 Wine I Love You, 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.

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!  

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.

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!

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).  If you want local flavors, I suggest you hit the streets, this is not the place to eat Thai dishes, for real.

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.  

Right next door is their dessert bistro, I Love You II.  Why, I love you too!  Because I can have my cake and eat it too.


Wine I Love You
I Love You II
Building E, Crystal Design Center
Ekamai-Ramintra Road (Ladprao)
Bangkok, Thailand
089-141-7000

chEAT SHEET: Pizzeria Limoncello

Admittedly, I've been remiss at posting; things have gone from busy to hectic at work. 

Today I'd like to start my chEAT SHEET 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.


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.

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.

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.

Photos from our dinner:

You can never go wrong with an order of pizza in here.

Food meant for sharing...

A few of their pastas are also hand-made.  And desserts aplenty...

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!

Pizzeria Limoncello

17 Sukhumvit soi 11, Bangkok; Thailand

+66(2) 651.07.07