Bloodwood

Hmm... I just notice that I forgot to write about Bloodwood since 2010.  I didn't want to delete it since I remember that foods and atmosphere there is good.  The thing 's I can't remember how good it was.  So, I decided to publish this post as I found it.

I hadn't been to Bloodwood since its opening in March and everyone raved about it.  I was a lot behind schedule because I hadn't been there evenwhen Duke Bistro first opened its door in late October.

It wouldn't be fun to dine alone here since Bloodwood offers share plate style.  Translated... I can't order much just to eat by myself.

My chance came when my mom visited me last month.

Fresas Verano ($15) and non-alcoholic Fresas Verano ($8)

Polenta chips w gorgonzola dipping sauce ($9)

Pork&Prawn w garlic chives, and water chestnuts wrapped in beancurd skin ($15)

Baked mushroom braised in red wine, confit shallots ($17) was very earthy.

Garlic prawns ($25) - its aroma reminded me of Thai's 'kra prao kung'.  It is similar but not the same. 

Sugardaddy chocolate torte ($12) w pedro ximenez, buttermilk mousse

Bloodwood Trifle ($12) strawberries, pound cake, ros'e jelly, mascapone, champagne anglise

Kamameshi-shizuka

59 Nohorioji-cho Nara (close to National museum)
Tel: 0742-22-8030
Open: 11 am-8pm (close on Tuesday)

"What is the queqe is for?  Don't know, look like a cafe/restaurant, let's go check!"  This is almost constant conversation between me and my aunt while we travelled in Kansai, Japan.  We stumbled across Kamameshi-Shizuka on the way from Kintetsu Nara station to Todaiji Temple.  After snapping a few pictures with deers in Nara park, my aunt spotted a queqe across a street at one restaurant.

So, we crossed there, queqed up, then found out this restaurant is specialized for kamameshi (rice cooked in an iron pot).  While we were waiting, time wasn't wasted.  The restaurant took our orders then prepared our meal since it takes time to properly cook kamameshi. 

My 'Nara Nanashu-Kamameshi' (Y1,155)  It's a bit of everything from prawns, grilled eel, Hiroshima oysters, chickhen, peas, shitake mushrooms, bamboo shouts, carrots, and burdocks.  This dish truly shows pure ingredients' taste.  My favorite 'd be oysters, which taste like ocean.  I really wanted to hit myself when I was writing this blog.  I just saw that the restaurant has special menu which is Hiroshima oysters kamameshi.  Think how good it would be, droooool. 

My aunt's 'Kani kamameshi' (Y1,050) since she loves crab.

Hmm... I forget to take picture of the whole set before start eating.

Burnt rices at a bottom of a pot is another way to enjoy rice. 

I'm full and happy now :D  Time to go to Todaiji temple.

After a few hours of visiting Todaiji temple, taking pictures of autumn foliage, and saw lots of deers.  We headed back to a train station.

The quequ is still there... hmm..

D.O.M. in Bangkok

I was looking forward to today lunch for nearly a month. Oh! no, I didn't have a date.  Infact, I had lunch alone today.  But today is a special lunch because the lunch is provided by Chef Alex Atala and his team from D.O.M., currently ranked 7th Best Restaurant in the World 2011 from San Pellegrino, at Sukhothai hotel.

I almost asked a waitress for a more brighter table when I was presented to my table.  Luckily, I turned around and realized that I was actually given one of the best tables (at least from my perspective) 'cos my table faced an open kitchen.  Light doenn't matter anymore.

There was a menu provided on each table.  After I read it, well... I wasn't 100% sure of what I was I going to eat.  Maniac? Fishote?? Tucopi???                                 

Now they're ready!

Amuse-bouche: Thousand Layers of Manioc is a stack of thinly sliced brazilian potato with cow milk cheese, port reduction, and chives. 

Bread to nibble

Chibe - Brazilian Couscous is couscous cooked with squids and prawns, brazilian herbs, red onion, and lemon juice.  Personally, I think this dish is very similar in taste to Thai seafood salad.  Maybe it's because of the combination of herbs, onion, and lemon juice.  Overall, it's very refreshing and please to an eye.

Filhote with Tucupi sauce.  This one's my favorite.  It's salty, buttery, and slightly sour.  Fish is cooked to perfection.  The little flower on top of the fish is native Brazilian plant which gives tart and fussy taste.

Duck Confit with Bras Manioc basil oil.

Brazil Nut Tart with Whisky Ice Cream, Curry Chocolate, Salt, Rocket and Pepper

Sukhothai Blended latte (by Lavassa) and Mignardises yusu and wasabi cream fraiche,  ginger coconut chocolate ganache.  Surprisingly, coffee here changed my view over hotel coffee.  It was decent.

Oveall, I found 4 courses menu for 2,500++ Baht is a reasonable price for very entertaining and sophisicated meal.  All foods look very simple but it's very difficult to prepare such perfect dishes.

Ponganes* * *

This petite espresso bar is located just a few minute walk from Tha Pae Gate in Chiang Mai.  I first came here with Ja, who wanted to wish her friends good luck on their first day at the espresso bar.  We went there on the 2nd of July while the actual open day is on the 3rd of July.  Pong and Nes, owners of Ponganes, explained to us that it'll be bad luck for them to accept money before the actual open day.  Thus, everything 'll be on the house for all customers and they 'll donate all the tips that day. 

I confess that I didn't put up an expectation when Ja told me her friends were going to open up a coffee bar eventhough she told me that Pong worked as a barista for a couple of years in Sydney.  Not until I saw the coffee machine and the espresso bar itself that my heart skipped a beat.  I know right that minute that I can get a good cup of coffee there!  

Two months later, I had a chance to go back to Chiang Mai and visited Ponganes.  Pong told me that he finally happy with his house blend, 'Moon Muang' blend, which comprises of beans from 4 different origins.    

What lure me back to Ponganes isn't that I now know Pong and Nes.  The only reason I went back there is for a cup of smooth, good grip of acidity, and great body coffee with perfect milk temperature to start my day.

Sra Bua by Kiin Kiin * *

Lunch: Mon-Fri 12.00-15.00

Dinner: Daily 18.00-23.00

Tel: (02)162 9000

Chef Henrik Yde-Andersen and Chef Lertchai Treetawatchaiwong from Kiin Kiin in Copenhagen opened their second restaurant in Siam Kempinski Hotel, Bangkok called 'Sra Bua by Kiin Kiin', which offers modern Thai cuisine in degustation style.

Sra Bua's current menu: 3 courses lunch at 1,500++ (upper picture) and 10 courses dinner at 2,400++ (lower picture)

I had chilled lemongrass and pandan leave drink (complimentary drink) while waiting for Beansprout.  It was sweet and aromatic.  

It's very easy to dine with Beansprout.  We agreed to share foods so we can cover almost the whole menu, except I Tim Saparod.  'Cos there're 3 choices of desserts.  

There're 3 nibblings: 'ข้าวเกรียบสาคูกรอบ' Seaweed Tapioca w Oyster Sauce Dip (upper picture), 'ขนมกรอบถั่วเหลืองเมอร์แรงกับเผ็ดมะม่วง' Soy Meringue Roasted Cashews, and 'รากบัวกรอบรสมะกรูด' Kefir Lime Leaf Scented Lotus Root (lower picture).

Seaweed tapioca was crispy and neutral to compliment oyster sauce dip.  The dip was foamed and tasted spicy and slightly sour liked seafood sauce.  Lotus roots were dried, sugar coated, scented with kaffir lime leaves.  Soy meringues tasted slightly salty from soy sauce.  To rank these nibblings, my favorite'd be the dip, then meringues, followed by lotus roots.    

Starter: 'แกงแดงเย็นกับกุ้งมังกร' Gang dang frozen red curry with lobster salad.

Red curry was deconstructed and the curry itself was in the form of ice cream with chopped cashew as added texture at the bottom of the dish.  It was quite sweet and spicy but pleasant to eat.

Starter: 'ยำกุ้งแม่น้ำกับส้มโอและดอกไม้' Yam goong river prawn salad with pomelo and orchids.  The greens was the combination of shaved cucumber, daikon, and celery.  It tasted robust and very spicy, which I like.  Although I think there was too few pomelo. 

Main course: 'ต้มข่านกกระทา' Quail in coconut milk with galangal and mushrooms.  This is my most favorite dish.  Its taste was very well balance, light, hot, and slightly sour.  I like the idea to use quail instead of chicken plus there were 2 types of cooked quail in the dish.  The chef used poached quail breast and quail leg confited, which both were moist and juicy.  Crispy chicken skin (yes, chicken skin not quail skin) was good as well.  Another added texture was small cubes of jelly made of stock.     

Main course: 'แกงเขียวหวานปลาแฮรีบัทใส่บีทรูท' Halibut fish in green coconut curry and beetroot.  It was 'red' green curry.  Its redness was solely from beetroot; pureed and foamed.  It also had roasted, peeled, and pureed eggplant to give charcoal tasted in the dish.  The dish tasted salty and spicy with a hint of sweet.  It was the only dish that needs rice to compliment it.  

Rice (included in the lunch course)         

Dessert: 'ไอศกรีมชา กิน กิน' Cha Kiin Kiin Jasmine and Earl Grey.  I believe ice cream flavour was earl grey tea and Thai tea, while the white foam is flavoured by jasmine tea.  White chocolate was sprinkle all over the dish.  This dessert was aromatic and sweet, a great dessert to end the meal in warm weather.

Dessert: 'เค้กกล้วยหอมกับกะทิ' Banana Cake with Salted coconut ice cream and caramelized milk, which was served in wooden bowl.  Beansprout and I debated on which type of banana Sra Bua used to make this banana cake.  We finally asked and it turned out that we were both wrong.  Banana cake is made from 'Pisang Mas' bananas (กล้วยไข่).  It served with shreded fresh coconut and dried coconut.  Banana cake was sticky and not sweet but it went well with salty ice cream and sweetness of caramelized milk and palm sugar.          

'Doi Tung' Coffee & petit fours (325 Baht++): Clockwised - freezed green grape coated with icing sugar, peanut butter chocolate (rectangular shape), crispy rice coated with white chocolate, salted and sichuan pepper chocolate (round shape), mashmellows dusted with shredded coconut, and coffee macaron.  Petit fours weren't bad but they were too ordinary.

Overall, foods taste authentic to me although Sra Bua takes new approach for the presentation.  My meal was pleasant and it was good to see Thai food presented in this way. 

Restaurant Arras

Monica highly recommended Restaurant Arras when I asked her where should I bring my mom for degustation ($130).  So we went...

 

My heart was melted by snacks bowl.  It ensured me that desserts'd be supert... yumm...

Amuse Bouche

Green Salad, Ash Goats Cheese - this is my favorite of the night with sweet and salty, smooth and creamy texture, and a showcase for pea and asparagus.

Scallops, Potato and Grapes

Eel Nicoise

Green, Purple, White

Smoking Peking Duck

Beef, Dripping, Nasturtium and Aligot

A Pre Dessert

Life gave us Lemons... and Limes... - is a celebration of citrus fruits. 

Petit four tray was impressive... By the time a waitress finished to tell me the name of the fourth petit four... I already forgot the first one.  From what I chose, my favorite'd be orange lolly with dehydrated lime juice (the one in a glass).