Endo Edibles

November 24, 2023
7:00 PM
by: Uhockey

PRU Restaurant, Phuket TH

PRU Restaurant

GranMonte Cremant Methode Traditionelle Extra Brut

Eggplant, Shiso, Ginger / Kimchee Pancake, Pickled Papaya / Potato, Lime, Thai Basil

The King of the fruits – Durian, Shiso, Caviar, Berries

Giant Travelly & Ceylon Oak, Mirin

Bread & Butter, Pine

Black Crab & Fermented Tea, Green Curry

Fennel & Vanilla, baked in Pastry with Thai herbs

Coral Grouper & Turmeric, Tamarillo

Squid & Blue Cheese, Laminated Brown Butter Brioche

Aged Duck & Trang Pepper, Duck Bone Reduction, Carrots, Beets

Pink Guava & Celebes Pepper, Marigold

Banana & Umebushi, Calamansi

Gooseberry, Thai Citrus, Crepe, Cashew

Coffee

Marionberry Chocolate, Persimmon Chocolate, Bleu Cheese Chocolate

Recently reopened after an extensive renovation PRU focuses on “community-to- fork” gastronomy from Chef Jimmy Ophorst, a location just steps from Phuket’s most exclusive resort affording visitors a luxury experience previously unavailable in the area.

An acronym for “Plant. Raise. Understand.,” Jimmy and his team going to great lengths in explaining why Ingredients are chosen and how they are showcased, guests are welcomed in the lobby where Thai Sparkling Wine begins a progressive tasting that soon proceeds to a fully open kitchen.

A short ride from Phuket’s top Resorts, nearby Trisara playing host to a modern building with on-site gardens, it is in the lobby that diners nibble on small bites including a Kimchi Pancake before taking a front and center seat in front of chefs that are friendly and engaging.

Truly a celebration of Thailand’s bounty, Ophorst willfully choosing unique ingredients, course one places Durian amidst Shiso and Caviar with spectacular results before moving onward to a slice of Giant Travelly perfumed by Ceylon Oak that grow 50 meters above the ground.

Obtaining many ingredients from co-owned PRU Jampa Farm, 1.6 hectares of organic soil available for tours, Bread arrives with too much (IE just enough) local Butter prior to Black Crab Curry given complexity by Tea and a Fennel Bulb baked in Pastry atop Sauce bolstered by Vanilla.

A bold and concise sort of cuisine, no extraneous additions but every dish an expression of the Chef with faultless cooking, Coral Grouper is perhaps the most straight-forward presentation of the night – especially in comparison to Squid in Blue Cheese with laminated Rolls to sop up the excess.

Finishing savories with rosy Duck Breast in a peppered Sauce as complex as Mole it is by way of Guava Granita heated by Pepper that the palate is cleansed en route to Banana with Salted Plum and Citrus.

Back to the lounge to finish, four Mignardises followed by Coffee and Chocolates, PRU may only currently hold 1* from Michelin but the cooking achieves at a 2* level with 3* aspirations and the means to get there.

www.prurestaurant.com

Posted in Bread Basket, Coffee, Crab, Dessert, Food, pancake, Pancakes, Phuket, PRU, PRU Restaurant, Tasting Menu, Thailand, Vacation Tagged Aged Duck, Aged Duck & Trang Pepper, Banana, Banana & Umebushi, Bananas, Basil, Beet, Beets, Berries, Berry, Black Crab, Black Crab & Fermented Tea, Black Crabs, Bleu, Bleu Cheese, Bleu Cheese Chocolate, Blue Cheese, Bread, Bread & Butter, Breast, Breasts, Brioche, Brioche Bread, Brown Butter, Brut Sparkling Wine, Butter, Cabbage, Cake, Cakes, Calamansi, Calamari, Candy, Carrot, Carrots, Cashew, Cashews, Caviar, Celebes Pepper, Celebes Peppers, Ceylon Oak, Cheese, Chocolate, Cinnamon, Citrus, Coffee, Cookie, Cookies, Coral Grouper, Coral Grouper & Turmeric, Coral Grouper Fish, Crab, Crabs, Cream, Cremant Methode Traditionelle Extra Brut, Crepe, Crepes, Curry, Dark Chocolate, Dessert, Desserts, Duck, Duck Bone Reduction, Duck Breast, Duck Breasts, Ducks, Durian, Egg, Eggplant, Eggplants, Eggs, endoedibles, Fennel, Fermented Tea, Fish, Fish Eggs, Fish Roe, Food, Foodie, Giant Travelly, Giant Travelly & Ceylon Oak, Giant Travelly Fish, Ginger, Gooseberries, Gooseberry, Granita, GranMonte, GranMonte Cremant Methode Traditionelle Extra Brut, Green Curry, Grouper, Grouper Fish, Guava, Guava granita, Herb, Herbs, Jimmy Ophorst, Kimchee, Kimchee Pancake, Kimchi, Kimchi Pancake, Laminated Brown Butter Brioche, Lime, Limes, Marigold, Marigolds, marionberries, marionberry, Marionberry Chocolate, Michael Uzmann, Mirin, Onion, Onions, Pancake, Pancakes, Papaya, Papayas, Pastries, Pastry, Persimmon, Persimmon Chocolate, Persimmons, Phuket, Pickle, Pickled Papaya, Pickled Papayas, Pickles, Pine, Pink Guava, Pink Guava & Celebes Pepper, Plum, Plums, Potato, Potatoes, PRU, PRU Restaurant, Reduction, Roe, Salted Plum, Salted Plums, Sauce, Shiso, Sparkling Wine, Squid, Squid & Blue Cheese, Sugar, Tamarillo, Tamarillos, Tasting Menu, Tea, Thai Basil, Thai Citrus, Thai Herb, Thai Herbs, Thailand, Trang Pepper, Trang Peppers, Travel, Travelly, Travelly Fish, Turmeric, Umebushi, Vacation, Vanilla, Wine

November 23, 2023
4:05 PM
by: Uhockey

Restaurant Potong, Bangkok TH

Restaurant Potong

Black Tea, Kombucha, Raspberry

Potong’s charcuteries & collaboration wine, charcoal bread, taro mousse, plum sauce

phang district orange, wild chrysanthemum honey

salted plum leaf

palm-meat bun, cashew nut pate / marinated palm seed, shaoxing wine, cilantro oil / palm “jao”, 5-spices, chewguk / toddy palm sugar lollipop / ‘baan raj” palm juice, burnt bamboo

live “surat thani” oyster, black squid, black ink

grated shrimp yolk, yin-yang egg noodle, morel, caviar

blue crab, mud crab roe emulsion, black pepper jam, crab butter, bread, crab broth

chinese date, carrot tuile

pomfret fish rillette / skeleton, dehydrated herbs, lapsang souchong / dry aged surat thani white pomfret, kapi, tamarind

Rice

14-day 5-spiced aged duck / roasted duck brain, duck heart / sichuan pepper duck, egg custard, scallion

inside-out pomelo

chrysanthemum, cocoa nibs, meringue

the remake of thai-chinese street desserts

thank you fortune

Take Home Sauce

Trained at the CIA it was after six years as the Executive Chef at Jean Georges in Manhattan that Chef Pichaya ‘Pam’ Soontornyanakij returned home to open POTONG, a multi-sensory showcase already capturing the attention of w50b and other culinary awards.

Thai-Chinese-Australian by descent and raised in Bangkok POTONG resides inside the Chef’s ancestral place of business and seeks to tell a story built upon technique, history and emotions in the style of an elegant Tasting Menu.

Not necessarily easy to locate, the ancient apothecary situated amidst narrow streets, it is upon entry that guests are offered a drink in the lounge before ascending a tight elevator to the top floor meant for star-gazing plus housemade Charcuterie.

Explained across 20 courses and five floors, Chef Pam’s Food embracing zero-waste ethos and roots in “5 Elements,” small bites arrive plated organically prior to “a tale of Palm Tree” – five “courses” plated as one with the Palm Meat Bun particularly memorable.

A story-teller’s cuisine, the live Oyster presented with an augmented reality photo telling of its harvest, Shrimp Roe and Mud Crab each arrive texturally complex in unexpected ways with big flavors.

Cleansing the palate with two bites of Carrot and Date, the following Fish course offered in three forms including an edible Skeleton, Potong’s pièce de résistance is a perfectly cooked Duck Breast served alongside its Brain, Heart, Eggs and Rillettes.

Next delving into three distinct bites of Pomelo, progressing bitter to sweet, Soontornyanakij’s Dessert primary Dessert eats akin to Lemon Meringue Pie prior to Mignardises over dry-ice and a “Fortune Cookie” plus take-home gifts.

www.restaurantpotong.com

Posted in Bangkok, Bread Basket, Crab, Dessert, Food, Ice Cream, Pork, Potong, Restaurant Potong, Tasting Menu, Thailand, Vacation Tagged "surat thani" oyster, 'baan raj" palm juice, 14-day 5-spiced aged duck, 5-Spice, 5-spiced aged duck, Bamboo, Bangkok, black ink, Black Pepper, black pepper jam, Black Peppers, black squid, Black Tea, Blue Crab, Blue Crabs, Bone, bones, Brain, Brains, Bread, Breast, Breasts, Brioche, Brioche Bread, Broth, Bun, Buns, burnt bamboo, Butter, Cake, Cakes, Calamari, Carrot, carrot tuile, Carrots, Cashew, Cashew Nut, cashew nut pate, Cashew Nuts, Cashews, Caviar, charcoal bread, charcuterie, chewguk, chinese date, chinese dates, Chocolate, Chrysanthemum, chrysanthemum honey, Cilantro, cilantro oil, Cocoa, Cocoa Nib, Cocoa Nibs, collaboration wine, Cookie, Cookies, Crab, crab broth, Crab Butter, Crabs, Cream, Custard, Date, Dates, dehydrated herb, dehydrated herbs, Dessert, Desserts, Dry Aged Duck, dry aged Duck Breast, dry aged surat thani white pomfret, Duck, duck brain, duck brains, Duck Breast, Duck Heart, duck hearts, Ducks, Egg, Egg Custard, Egg Noodle, Egg Noodles, Egg Yolk, Egg Yolks, Eggs, Emulsion, endoedibles, Fish, Fish Egg, Fish Eggs, Fish Roe, Food, Foodie, grated shrimp yolk, Ham, Heart, Hearts, Herb, Herbs, Honey, Ink, inside-out pomelo, Jam, Jao, Juice, kapi, Kombucha, Lapsang Souchong, Leaf, live "surat thani" oyster, Lollipop, Lollipops, marinated palm seed, marinated palm seeds, Meringue, Michael Uzmann, Morel, Morels, Mousse, Mud Crab, mud crab roe, mud crab roe emulsion, Mud Crabs, Nib, Nibs, Noodle, Noodles, Nut, Nuts, Oil, Onion, Onions, Orange, Oranges, Oyster, Oysters, Palm, palm "jao", palm juice, palm meat, palm seed, palm seeds, Palm Sugar, palm sugar lollipop, palm-meat bun, Palms, Pam Soontornyanakij, Pastries, Pastry, Pate, Pepper, Peppers, phang district orange, Pichaya 'Pam' Soontornyanakij, Pichaya Soontornyanakij, Pig, Plum, plum leaf, Plum Sauce, Plums, Pomelo, Pomelo Sorbet, Pomelos, pomfret, pomfret fish, pomfret fish rillette, Pork, Potato, Potatoes, Potong, Potong's charcuterie, Potong's charcuteries & collaboration wine, Raspberries, Raspberry, Restaurant Potong, Rice, Rillette, Rillettes, roasted duck brain, Roe, Salted Plum, salted plum leaf, Salted Plums, Sauce, Sausage, Scallion, Scallions, Seed, Seeds, shaoxing wine, Shrimp, shrimp yolk, Sichuan Pepper, sichuan pepper duck, Sichuan Peppers, skeleton, Sorbet, Squid, Squid Ink, Sucker, Sugar, surat thani, surat thani white pomfret, Take Home Sauce, Tamarind, Taro, taro mousse, Tasting Menu, Tea, Thailand, thank you fortune, the remake of thai-chinese street desserts, Toast, toddy palm, toddy palm sugar lollipop, Travel, Tuile, Tuiles, Vacation, white pomfret, White Wine, wild chrysanthemum honey, yin-yang egg noodle, Yolk, Yolks

November 23, 2023
12:25 PM
by: Uhockey

Baan Ice (IconSiam,) Bangkok TH

Baan Ice

Thai Iced Coffee

Thai Iced Tea

Baan Ice’s Steamed Egg

Crispy Ivy Gourd & Morning Glory Spicy Salad

Stir Fried Crab in Yellow Curry with Egg

Stir Fried Vermicelli with Shrimp

Crispy Shrimp Heads with Salt

Baan Ice’s Clams

Nakhon’s Coconut Milk Savory Soup

Thai Tea Shaved Ice

At one time a single location serving Grandmother’s recipes to locals Baan Ice can now be found on the 5th floor of IconSiam Shopping Center offering the same classic Southern Thai Food plus great service with a view.

The more casual offshoot of Chef Supaksorn “Ice” Jongsiri’s Sorn, arguably Thailand’s best Restaurant, Baan Ice focuses on more casual fare and was actually opened by Jongsiri’s grandma and gifted to him after finishing school in America.

Busy but not packed at lunch, a similar menu offered all day, guests are greeted fondly with or without reservations and presented a sizable menu featuring everything from Soup to Stir Fry and larger composed plates.

More nuanced than the average Thai eatery, as expected for someone so extensively trained, Baan Ice’s Steamed Egg eats light with silky consistency while the fried Salad with spicy Pickles is as light as all but the best temples of Tempura.

A space where exploring more esoteric options is recommended, Stir Fried Crab in Yellow Curry far more interesting than Stir Fried Vermicelli with Shrimp, suffice it to say Fried Shrimp Heads are as crisp as they are while dried Clams are sweet, spicy and kissed with Citrus all at once.

Served Coconut Soup last, as good if not better than the one at Sorn, Dessert treads lightly in the form of airy Shaved Ice offered as Thai Tea or Red Fruit.

www.baanice.com

Posted in Baan Ice, Baan Ice IconSiam, Bangkok, Coffee, Crab, Dessert, Food, Ice Cream, Thailand, Vacation Tagged Baan Ice, Baan Ice IconSiam, Baan Ice's Clams, Baan Ice's Steamed Egg, Bangkok, Clam, Clams, Coconut, Coconut Milk, Coconut Milk Savory Soup, Coconut Milk Soup, Coconuts, Coffee, Crab, Crabs, Crispy Ivy Gourd & Morning Glory Spicy Salad, Crispy Shrimp Head, Crispy Shrimp Heads, Crispy Shrimp Heads with Salt, Curry, Dessert, Desserts, Dried Clam, Dried Clams, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Food, Foodie, Gourd, Gourds, Ice, Iced Coffee, Iced Tea, Ivy Gourd, Ivy Gourds, Lemon, Lemons, Milk, Morning Glory, Nakhon's Coconut Milk Savory Soup, Noodle, Noodles, Onion, Onions, Pepper, Peppers, Salad, Salads, Salt, Sauce, Shaved Ice, Shrimp, Shrimp Head, Shrimp Heads, Shrimps, Soup, Squash, Steamed Egg, Steamed Eggs, Stir Fried Crab, Stir Fried Crab in Yellow Curry, Stir Fried Crab in Yellow Curry with Egg, Stir Fried Vermicelli, Stir Fried Vermicelli with Shrimp, Sugar, Supaksorn Jongsiri, Supaksorn “Ice” Jongsiri, Tea, Thai Iced Coffee, Thai Iced Tea, Thai Tea, Thai Tea Shaved Ice, Thailand, Travel, Vacation, Vermicelli, Vermicelli Noodle, Vermicelli Noodles, Yellow Curry, Yolk, Yolks

November 23, 2023
9:20 AM
by: Uhockey

UFO Doughnuts, Bangkok TH

UFO Doughnuts

Raspberry Doughnut

Strawberry Comet

S’mores Doughnut

Carrot Cake Doughnut

Billed as “out of this world” it is in a Sathorn residential complex that guests will find UFO Doughnuts, a slick space filled with steel selling Brioche-based rings plus a lumpy fried knob called “Strawberry Comet” that isn’t exactly a Fritter, but nonetheless a damn fine Pastry.

Sporting a visible kitchen and bright blue throughout it is from 08h00 Wednesday through Monday that guests are invited to see what’s new, Raspberry with a hint of Citrus natural and bright while S’mores and Carrot Cake stuffed with nutty Jam are far more decadent.

www.linktr.ee/ufodoughnuts

Posted in Bangkok, Dessert, Food, Thailand, UFO Doughnuts, Vacation Tagged Bangkok, Bread, Brioche, Brioche Donut, Brioche Donuts, Brioche Doughnut, Brioche Doughnuts, Butter, Carrot, Carrot Cake, Carrot Cake Donut, Carrot Cake Doughnut, Carrots, Cheese, Chocolate, Cinnamon, Clove, Cloves, Cracker, Crackers, Cream, Cream Cheese, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Food, Foodie, Fritter, Fritters, Ginger, Glaze, Graham, Graham Cracker, Graham Crackers, Grahams, Hershey Chocolate, Hershey Chocolate Syrup, Honey, Icing, Lemon, Lemons, Marshmallow, Marshmallows, Michael Uzmann, Nutmeg, Pastries, Pastry, Pecan, Pecans, Raisin, Raisins, Raspberries, Raspberry, Raspberry Donut, Raspberry Donuts, Raspberry Doughnut, Raspberry Doughnuts, Raspberry Glaze, Raspberry Icing, S'mores, Strawberries, Strawberry, Strawberry Comet, Strawberry Comet Fritter, Strawberry Glaze, Sugar, S’mores Donut, S’mores Doughnut, Thailand, Travel, UFO Doughnuts, Vacation, Vanilla

November 23, 2023
8:00 AM
by: Uhockey

Kenn’s Coffee & Croissant, Bangkok TH

Kenn’s Coffee & Croissant

Bacon Bechamel Croissant

Pretzel Croissant

Chocolate Hazelnut Croissant

Almond Rum Croissant

Hokkaido Milk Tea Croissant

Salted Caramel Kouign Amann

Decorated like a French Bistro right down to the chairs Kenn’s Coffee & Croissant may not garner the accolades of Susan, but for the experienced diner there’s no doubt that this place in Sathorn is baking on the same level as some of the best in Europe.

A straightforward idea from the folks behind BKK Bagel Bakery, nothing but Viennoiserie, Coffee and Tea offered throughout the day, guests will find expert lamination as a rule of thumb whether in the case of savory Bacon Bechamel, salted Pretzel or indulgent Almond Rum.

Baked fresh to replenish supply, a mixer and ovens on full display, Kenn’s offers take-out or dining in a small garden where it is strongly advised to check out the Hokkaido Milk Tea Croissant or a classic Kouign Amann covered in soft Caramel.

www.facebook.com/kennscoffeeandcroissant

Posted in Bangkok, Breakfast, Croissant, Croissants, Dessert, Food, Kenn’s Coffee & Croissant, Pork, Thailand, Vacation Tagged Almond, Almond Croissant, Almond Croissants, Almond Rum Croissant, Almonds, Bacon, Bacon Bechamel Croissant, Bangkok, Bechamel, Béchamel Sauce, Bread, Butter, Caramel, Cheese, Chocolate, Chocolate Hazelnut Croissant, Cinnamon, Cream, Croissant, Croissants, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Hazelnut, Hazelnuts, Hokkaido Milk Tea, Hokkaido Milk Tea Croissant, Kenn’s Coffee & Croissant, Kouign Amann, Michael Uzmann, Milk, Milk Tea, Pastries, Pastry, Pretzel, Pretzel Croissant, Pretzels, Rum, Salted Caramel, Salted Caramel Kouign Amann, Salty Caramel, Salty Caramel Kouign Amann, Sauce, Sauce Bechamel, Sugar, Tea, Thailand, Travel, Vacation, Vanilla, Viennesoire, Viennesoires, Viennoiserie, Viennoiseries

November 22, 2023
6:00 PM
by: Uhockey

Le Du, Bangkok TH

Le Du

2016 Weingut Robert Weil Kiedricher Klosterberg Riesling Trocken

Shrimp, Beet, Coconut

Mushroom, Peanut, Bean

Barracuda, Mackerel, Calamansi

Crab, Black Bean, Radish

SQUID, STRAWBERRY, SALTED EGG

RED SNAPPER, MANTIS, BITTER MELON

GROUPER, TOFU, WHITE CHIVES

PORK, GARLIC, PICKLED PLUM

SIGNATURE RIVER PRAWN, Pork belly Jam, Organic rice, Shrimp paste

THAI WAGYU, BERRIES, SPICY SAUCE

PASSION FRUIT, LEMON GEL, FLOWERS

COCONUT, SAGO, SESAME

Pandan ganache with coconut, banana cake with white chocolate

Mango, Watermelon, Dragon Fruit

One of several restaurants in Asia from Thitid ‘Ton’ Tassanakajohn Le Du was rated 15th on the San Pellegrino list in 2023, and number 1 in Asia as a result of its ability to reinterpret Thai Cuisine through a French lense.

One star per Michelin, the Thai word for “Season” relevant across a tasting menu full of seasonal ingredients and finesse, most guests will opt for White Wine to pair with plates such as River Shrimp with Beets and toasted Coconut or follow-up bites including charred Mushrooms atop Beans or two types of Fish married by Citrus.

Eight proper courses plus extras, an opening volley of Squid with Strawberries and Salted Egg impressive in its boldness, fans of raw Fish will find Thitid’s Snapper akin to Aguachiles before proceeding to crispy-skinned Grouper perfumed by Chives.

A graduate of the Culinary Institute of America, evident in plates such as Pork Dumplings awash in Pickled Plums and local Wagyu dressed up in Herbs, saucing proves universally impressive – particularly the White Chive Cream and velvety Shrimp Paste on Le Du’s signature Prawn dish.

Certainly more “Western” than most of Bangkok’s top tables, a palate cleansing Sorbet transitioning sweet, Coconuts and Corn find nuance in Sesame prior to Mignardises and a plate of fresh local Fruit.

www.ledubkk.com

Posted in Bangkok, Crab, Dessert, Food, Ice Cream, Le Du, Pork, Tasting Menu, Thailand, Vacation Tagged 2016 Weingut Robert Weil Kiedricher Klosterberg Riesling Trocken, Banana, Banana Cake, banana cake with white chocolate, Bananas, Bangkok, Barracuda, Barracuda Fish, Bean, Beans, Beef, Beet, Beets, Belly, Berries, Berry, BITTER MELON, BITTER MELONS, Black Bean, Black Beans, Butter, Cake, Cakes, Calamansi, Calamari, Cheese, Chive, Chives, Chocolate, Coconut, Coconuts, Corn, Cow, Cows, Crab, Crabs, Cream, Dessert, Desserts, Dragon Fruit, Dragon Fruits, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Fish, Flower, Flowers, Food, Foodie, Ganache, Garlic, Grouper, Grouper Fish, Jam, Le Du, Lemon Gel, Mackerel, Mackerel Fish, Mango, Mangoes, Mangos, MANTIS, Melon, Melons, Michael Uzmann, Mushroom, Mushrooms, Onion, Onions, Organic rice, Pandan, Pandan ganache, Pandan ganache with coconut, Passion Fruit, Passionfruit, Paste, Pastries, Pastry, Peanut, Peanuts, Pepper, Peppers, Pickle, Pickled Plum, Pickled Plums, Pickles, Pig, Plum, Plums, Pork, Pork Belly, Pork belly Jam, Prawn, Prawns, Radish, Radishes, Red Snapper, Red Snapper Fish, Rice, Riesling, Riesling Trocken, Riesling Wine, river prawn, river prawns, Sago, Salt, Salted Egg, Salted Egg Yolk, Sauce, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Shrimp, Shrimp Paste, Shrimps, SIGNATURE RIVER PRAWN, Spicy Sauce, Squid, Strawberries, Strawberry, Sugar, Tasting Menu, THAI WAGYU, THAI WAGYU Beef, Thailand, Thitid 'Ton' Tassanakajohn, Thitid Tassanakajohn, Tofu, Ton Tassanakajohn, Travel, Vacation, Vanilla, Wagyu, Wagyu Beef, Watermelon, Watermelons, Weingut Robert Weil Kiedricher Klosterberg, Weingut Robert Weil Kiedricher Klosterberg Riesling Trocken, WHITE CHIVE, WHITE CHIVES, White Chocolate, White Wine, Yolk, Yolks, Young Coconut, Young Coconuts

November 22, 2023
2:20 PM
by: Uhockey

Susan Croissant, Bangkok TH

Susan Croissant

Butter Croissant

Macadamia Nut Croissant

Honey Croissant

Salted Egg Lava Croissant

Almond Croissant

Blueberry Croissant

Self-described as a “house of Croissant” it is in Ekkamai that guests will find a two-story shop selling Viennoiserie, and although purists likely won’t find the lamination up to par a dose of creativity goes far at Susan Croissant.

Known for a large collection of Pastries amidst cute décor, smaller-than-average portions allowing diners to sample a variety, it is fresh from the oven that Susan is best experienced, at least in the case of their Butter version that crackles nicely to the tooth.

Sold out of “Fridos,” by noon, their version of a Cronut, guests should look to filled options for Susan Croissant’s best bites whether it be Blueberries with Cream or the #instagram famous Salted Egg Lava version best eaten with a fork and knife.

www.susancroissant.com

Posted in Bangkok, Croissant, Croissants, Dessert, Food, Susan Croissant, Thailand, Vacation Tagged Almond, Almond Croissant, Almond Croissants, Almonds, Bangkok, Blueberries, Blueberry, Blueberry Croissant, Blueberry Croissants, Butter, Butter Croissant, Butter Croissants, Cream, Croissant, Croissants, Custard, Egg Yolk, Egg Yolks, Honey, Honey Croissant, Honey Croissants, Macadamia Nut, Macadamia Nut Croissant, Macadamia Nut Croissants, Macadamia Nuts, Nut, Nuts, Salted Egg Lava, Salted Egg Lava Croissant, Salted Egg Lava Croissants, Salted Egg Yolk, Susan Croissant, Thailand, Viennesoire, Viennesoires, Viennoiserie, Viennoiseries, Yolk, Yolks

November 22, 2023
1:00 PM
by: Uhockey

DROP BY DOUGH at EmQuartier, Bangkok TH

DROP BY DOUGH

Vanilla Donut

Salted Sugar Cinnamon Donut

Young Coconut & Almond Donut

Caramel Creme Brulee Donut

Located on the first floor of EmQuartier shopping center DROP BY DOUGH comes from a travel blogger known as OATS x Somewhere, and now with three locations plus a menu that has expanded to cover “Modern Scandinavian Comfort Food” the project can rightly be considered a success even though the base is fairly dry and basic.

Inspired by the owner’s travels, though neither Salted Egg nor Sweet Corn were available at 13h00 on Wednesday, it was instead “Classic Vanilla” and a Cinnamon Sugar twist that failed to impress while Young Coconut & Almond as well as Caramel Creme Brulee covered up the Dough’s monotony with sweet fillings.

www.facebook.com/dropbydough

Posted in Bangkok, Dessert, DROP BY DOUGH, DROP BY DOUGH at EmQuartier, Food, Thailand, Vacation Tagged Almond, Almonds, Bangkok, Bread, Butter, Caramel, Caramel Creme Brulee Donut, Caramel Creme Brulee Doughnut, Cinnamon, Cinnamon Sugar, Coconut, Coconuts, Confectioner's Sugar, Cream, Creme Brulee, Crème Brulee Donut, Crème Brulee Doughnut, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, DROP BY DOUGH, DROP BY DOUGH at EmQuartier, endoedibles, Food, Foodie, Frosting, Icing, Michael Uzmann, Pastries, Pastry, Powdered Sugar, Raised Donut, Raised Donuts, Raised Doughnut, Raised Doughnuts, Salted Sugar Cinnamon Donut, Salted Sugar Cinnamon Donuts, Salted Sugar Cinnamon Doughnut, Salted Sugar Cinnamon Doughnuts, Sugar, Thailand, Travel, Vacation, Vanilla, Vanilla Donut, Vanilla Donuts, Vanilla Doughnut, Vanilla Doughnuts, Yeast Donut, Yeast Donuts, Yeast Doughnut, Yeast Doughnuts, Young Coconut, Young Coconut & Almond Donut, Young Coconut & Almond Doughnut, Young Coconuts

November 22, 2023
10:30 AM
by: Uhockey

Raan Jay Fai, Bangkok TH

Raan Jay Fai

Crab Meat Omelet

Phad-kee-mao – Rice Noodles, Sauce, Basil, Chili, Prawns

Pad-see-ew – Rice Noodles, Soy Sauce, Vegetables, Egg, Prawns

Phad kra-pao – Rice, Chili Paste, Onion, Crab

Dry Congee – Rice, Boiled Egg, Prawns

Tom Yum – Mushrooms, Lemongrass, Prawns

Sukiyaki Hang – Glass Noodle, Vegetables, Sukiyaki Sauce, Prawns, Crab

Goong tod-gra-tiam – Prawn, Garlic, Pepper

The surprise recipient of a Michelin Star in the inaugural Bangkok 2018 guide, an accolade since retained, Raan Jay Fai takes its title from owner Supinya Junsuta’s nickname and can be identified by sizable crowds gathering as early as 06h00 Wednesday through Saturday.

Known for her black goggles and tireless work ethic, a one-woman show overseeing two woks and live fire while her staff serves and wrangles throngs of hungry guests, diners are asked to sign in and wait nearby until called with anyone arriving later than 07h30 guaranteed to queue for at least two hours.

Officially open at nine o’clock, just ten tables at a time in the cash-only establishment, it is prior to seating that orders are placed such that those requesting a prized Crab Meat Omelet (or two) will be served within minutes at the table.

Golden-brown and oilless without much filler, a price considered high by Thai standards nonetheless a bargain, additional highlights include stir-fried Noodles tossed with fresh Prawns and organic local Vegetables.

Fast-paced and matter-of-fact, only the rare guest allowed a photo with the energetic 73 year old Street Food icon, those seeking spice will find plenty in Phad kra-pao while highlights beyond the Omelette include Goong tod-gra-tiam and dry Congee loaded with Shellfish and complexity.

www.instagram.com/jayfaibangkok

Posted in Bangkok, Crab, Food, Raan Jay Fai, Thailand, Vacation Tagged Bangkok, Basil, Boiled Egg, Boiled Eggs, Bok Choy, Broccoli, Broth, Calamari, Chili, Chili Pepper, Chili Peppers, Chilis, Congee, Crab, Crab Meat Omelet, Crab Meat Omelets, Crab Meat Omelette, Crab Meat Omelettes, Crab Omelet, Crab Omelette, Crabs, Dry Congee, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Food, Foodie, Garlic, Glass Noodle, Glass Noodles, Goong tod-gra-tiam, Jay Fai, Lemon, Lemon Grass, Lemongrass, Lemons, Michael Uzmann, Mushroom, Mushrooms, Noodle, Noodles, Omelet, Omelets, Omelette, Omelettes, Onion, Onions, Pad See Ew, Paste, Pepper, Peppers, Phad kra-pao, Phad-kee-mao, Prawn, Prawns, Raan Jay Fai, Rice, Rice Noodle, Rice Noodles, Sauce, Soup, Soy, Soy Sauce, Squid, Sukiyaki Hang, Sukiyaki Sauce, Supinya Junsuta, Thailand, Tom Yum, Tom Yum Soup, Tomato, Tomatoes, Travel, Vacation, Vegetable, Vegetables, Yolk, Yolks

November 21, 2023
6:00 PM
by: Uhockey

Samrub Samrub, Bangkok TH

Samrub Samrub

in-house fermented fruit jar – sour stone fruits, local white spirits

white pepper bambara ground nut, salt, cane sugar

deep fried rice field crab with garlic, grilled crab roll in the shell with asian citrus

deep fried great white sheatfish stuffed with shrimp paste and turmeric

grilled spotted knifefish and sea snail dumpling in bamboo with pickled phak naam

laab of tiger prawn with yellow eggplant and mint, fried shrimps

hot and sour soup of wild boar with madan sour cucumber

smoked chili relish with prickly ash-tree berry, smoked crab meat, boiled vegetables, grilled fire spiny fish, bee larvae

jungle curry of oyster blade beef, manila tamarind, cumin leaves, hot basil

grilled braised baby chicken, fish sauce, fresh chili and lime sauce

crab omelette, house chili sauce

banana liqueur

young rice pudding and sago noodle with caramelized banana, thai local coconut curd cake

marijuana rum

More a house party than a Restaurant in its flow Samrub Samrub is the result of Chef Prin Polsuk’s extensive knowledge of Thai cuisine combined with a willingness to implement Ingredients rarely seen on menus elsewhere.

An idea begun as a series of pop-ups after departing the top toque at Nahm, historic texts informing a Cuisine that is familiar yet progressive, it is once inside that guests are taken on a journey featuring Sauces from unlabeled bottles and fermentation projects ranging from Cocktails to the Fish Sauce.

Joined by wife Thanyaporn “Mint” Jarukittikun, who runs a front of house that is fun but informative, it is through excellent sourcing and an experienced hand that flavors hit hard from a bowl of local Nuts to the finale over two hours later.

Agile enough to change each day, Mint’s work with local suppliers assuring returning guests a unique experience every time, early courses arrive as a series of fried bites including crispy Crab intended to be eaten whole followed by Sheatfish stuffed with Shrimp Paste.

Not at all “fine dining,” a largely local clientele fueled by housemade Spirits universally having fun, Snails arrive bursting with flavor inside grilled Bamboo prior to vibrant Prawn laab and Wild Boar Soup so spicy that even locals found themselves nibbling on Coconut or drinking its Milk after.

Generous with portions, Chef Polsuk stopping by to explain a smoky plate of Crab and Chilis alongside spongy Bee Larvae, savories concluded with Beef Curry and grilled Chicken bolstered by Fish Sauce plus Citrus.

Tucked away in Charoen Krung, the wait for Samrub Samrub’s special Crab Omelette far less protracted than at Raan Jay Fai, Dessert from Nuttawat Chotikasupa offers dueling plates of flawless Rice Pudding and Coconut Cake before celebratory shots from the Chef’s private stash.

www.samrubsamrubthai.com

Posted in Bangkok, Crab, Dessert, Food, Samrub Samrub, Samrub Samrub Thai, Tasting Menu, Thailand, Vacation Tagged asian citrus, bambara ground nut, bambara ground nuts, Bamboo, Banana, Banana Liqueur, Bananas, Bangkok, Basil, bee, bee larvae, Beef, bees, Berries, Berry, Boar, Boars, boiled vegetable, boiled vegetables, braised baby chicken, Braised Chicken, Breast, Breasts, Butter, Cake, Cakes, Cane Sugar, Caramel, Caramelized Banana, Caramelized Bananas, Chicken, Chicken Breast, Chicken Breasts, Chicken Leg, Chicken Legs, Chicken Thigh, Chicken Thighs, Chicken Wing, Chicken Wings, Chickens, Chili, Chili Pepper, Chili Peppers, chili relish, Chili Sauce, Chilis, Citrus, Cocktail, Cocktails, Coconut, Coconut Cake, coconut curd, coconut curd cake, Coconuts, Cow, Cows, Crab, Crab Omelette, Crab Roll, crab rolls, Crabs, Cream, Cucumber, Cucumbers, Cumin, cumin leaf, cumin leaves, Curd, Curry, deep fried great white sheatfish stuffed with shrimp paste and turmeric, deep fried rice field crab with garlic, Dessert, Desserts, Dumpling, Dumplings, Egg, Egg Yolk, Egg Yolks, Eggplant, Eggplants, Eggs, endoedibles, fire spiny fish, Fish, Fish Sauce, Food, Foodie, fresh chili and lime sauce, Fried Shrimp, Fried Shrimps, Garlic, great white sheatfish, grilled braised baby chicken, Grilled Chicken, grilled crab roll, grilled crab roll in the shell with asian citrus, grilled fire spiny fish, grilled spotted knifefish, grilled spotted knifefish and sea snail dumpling in bamboo with pickled phak naam, Hot and Sour Soup, hot and sour soup of wild boar with madan sour cucumber, hot basil, house chili sauce, in-house fermented fruit jar, Jungle Curry, jungle curry of oyster blade beef, knifefish, laab, laab of tiger prawn with yellow eggplant and mint, larvae, Leaf, Leaves, Leg, Legs, Lime, lime sauce, Limes, Liqueur, local white spirits, madan sour cucumber, madan sour cucumbers, manila tamarind, marijuana, marijuana rum, Michael Uzmann, Mint, Mints, Noodle, Noodles, Nuttawat Chotikasupa, Omelet, Omelets, Omelette, Omelettes, oyster blade beef, Paste, Pepper, Peppers, phak naam, Pickle, pickled phak naam, Pickles, Prawn, Prawns, prickly ash-tree berries, prickly ash-tree berry, Prin Polsuk, Pudding, Relish, Rice, rice field crab, rice field crabs, Rice Pudding, Roll, Rolls, Rum, Sago, sago noodle, sago noodles, Salt, Samrub Samrub, Samrub Samrub Thai, Sauce, Sea Snail, sea snail dumpling, sea snail dumplings, Sea Snails, sheatfish, Shrimp, Shrimp Paste, Shrimps, smoked chili relish, smoked chili relish with prickly ash-tree berry, smoked crab, smoked crab meat, Snail, Snails, Soup, sour stone fruit, sour stone fruits, spiny fish, spotted knifefish, Stone Fruits, Sugar, Tamarind, thai local coconut curd cake, Thailand, Thanyaporn Jarukittikun, Thanyaporn “Mint” Jarukittikun, Thigh, Thighs, Tiger Prawn, Tiger Prawns, Tomato, Tomatoes, Travel, Turmeric, Vacation, Vegetable, Vegetables, White Pepper, white pepper bambara ground nut, White Peppers, white spirits, Wild Boar, Wild Boars, Wing, Wings, yellow eggplant, yellow eggplants, Yolk, Yolks, young rice pudding, young rice pudding and sago noodle with caramelized banana, “Mint” Jarukittikun

November 21, 2023
12:30 PM
by: Uhockey

Paste, Bangkok TH

Paste

Passion Fruit, Mango, Sugar Apple, Soda Water

Sgroppino – Lemon Sorbet, Champagne Brut, Vodka, Limoncello / Spring Corner – Tequila Blanco, Mezcal, Contreau, Lime Juice, Champagne Foam

Meringue, shrimp paste, river shrimp, coconut

Roasted duck, nutmeg, curry paste & sawtooth coriander served on rice crackers

Salmon ceviche, lime leaf, chilli & galangal relish

Hokkaido scallops, longan, sea urchin & young coconut

Longan Juice, Black Rice, Coconut Tart

Watermelon rind and fish roe soup with seabass & jicama dumplings

Pomelo salad with char-grilled river prawn, chilli jam & gapi khoei plankton paste

Thai tea, tangerine, white chocolate

Fragrant poached chicken, winter melon & northern makhwaen pepper curry

Stir-fried mushrooms with lemon basil & roasted herb relish

Smoky southern yellow curry with blue swimmer crab, hummingbird flowers & Thai samphire

Black sticky Rice, Jasmine Rice

Smoked coconut noodles with palm sugar sabayon lemon basil seed, strawberry, dried pineapple

Petit fours – Thai Coffee

Petit fours – guava lychee

Opened in 2013 and the recipient of a Michelin Star five year later Paste comes from the wife and husband team of Bongkoch ‘Bee’ Satongun and Jason Bailey, its location in an upscale mall primed for international guests and posh environs.

Found at the top of Gaysorn Village, a view of downtown Bangkok afforded to all who enter, it is after pleasant greetings that guests are seated in curved banquettes matched by soft lines and a spiraling sculpture that fills the dining room.

Filled by muted tones and organic flourishes, the staff all suited and professional, diners at lunch are invited to choose the Tasting Menu or a la carte, though each begin a sip of bubbly Fruit Juice and a Meringue served on a decorative backdrop with Shrimp Paste.

Opting for the Tasting, nine plates plus extras divided into 3-courses at 3800 baht per person, it is following elaborate Cocktail preparation that three small plates arrive, Roasted duck with nutmeg and curry something of a signature while Salmon, Scallops and Uni are all magnified by Thai Fruit and Herbs.

Focused on royal Thai cooking reinterpreted through a modern lense, a small Tart preparing the palate for “Soup and Salad,” Chef Satongun’s Watermelon Rind and Fish Roe Soup dazzles with depth while a charred Prawn unfortunately got lost in the acid and heat of a Pomelo Salad.

Giving diners a choice of Entrees, a plate of tender Mushrooms plus two types of Rice also provided in liberal portions, poached Chicken comes bathed in Winter Melon and Peppers while seasonal Crab sees its sweetness balanced by Yellow Curry salted by Samphire.

Not forgetting intricate Thai Tea Pudding, though its placement before Entrees was unexpected, Dessert sees “noodles” of smoked Coconut Panna Cotta in aromatic Sabayon before a pair of Mignardises arrive to finish.

www.pastebangkok.com

Posted in Bangkok, Coffee, Crab, Dessert, Food, Paste, Tasting Menu, Thailand, Vacation Tagged Bangkok, Basil, Bass, Bass Fish, Bee Satongun, Black Rice, black sticky rice, Blue Crab, Blue Crabs, blue swimmer crab, blue swimmer crabs, Bongkoch Satongun, Bongkoch ‘Bee’ Satongun, Breast, Breasts, Brut, Brut Champagne, Butter, Ceviche, Champagne, Champagne Brut, Champagne Foam, char-grilled river prawn, Chicken, Chicken Breast, Chicken Breasts, Chickens, Chili, Chilis, chilli, Chilli Jam, chilli Pepper, chilli Peppers, chillis, Chocolate, Cocktail, Cocktails, Coconut, Coconut Tart, Coconuts, Coffee, Contreau, Coriander, Crab, Crabs, Cracker, Crackers, Curry, Curry Paste, Dessert, Desserts, dried pineapple, dried pineapples, Duck, Ducks, Dumpling, Dumplings, Egg, Eggs, endoedibles, Fish, Fish Egg, Fish Eggs, Fish Roe, Flower, Flowers, Foam, Food, Foodie, Fragrant poached chicken, galangal relish, gapi khoei plankton, gapi khoei plankton paste, Gelee, gelees, Guava, guava lychee gelee, Herb, Herb relish, Herbs, Hokkaido Scallop, Hokkaido Scallops, hummingbird flower, hummingbird flowers, Jam, Jasmine Rice, Jason Bailey, Jicama, jicama dumpling, jicama dumplings, Juice, Leaf, Leaves, Lemon, lemon basil seed, lemon basil seeds, Lemon Sorbet, Lemon-Basil, Lemons, Lime, Lime Juice, lime leaf, Limes, Limoncello, longan, Longan Juice, Lychee, Lychees, Mango, Mangoes, Mangos, Melons, Meringue, Meringues, Mezcal, Michael Uzmann, Mushroom, Mushrooms, Noodle, Noodles, northern makhwaen pepper, northern makhwaen pepper curry, northern makhwaen peppers, Nutmeg, Palm Sugar, palm sugar sabayon, Panna Cotta, Passion Fruit, Paste, Pastries, Pastry, Pepper, Peppers, Petit Four, Petit Fours, Pineapple, Pineapples, Plankton, plankton paste, poached chicken, Pomelo, Pomelo salad, Pomelos, Prawn, Prawns, Pudding, Relish, Rice, Rice Cracker, Rice Crackers, Rind, rinds, river prawn, river prawns, River Shrimp, river shrimps, Roasted Duck, roasted herb, roasted herb relish, roasted herbs, Roe, Sabayon, Salad, Salads, Salmon, Salmon ceviche, Salmon Fish, Samphire, Sauce, sawtooth coriander, Scallop, Scallops, Sea Bass, Sea Bass Fish, Sea Urchin, Sea Urchins, Seabass, Seabass Fish, Seed, Seeds, Sgroppino, Shrimp, Shrimp Paste, Shrimps, Smoked coconut, Smoked coconut noodle, Smoked coconut noodles, Smoked coconuts, Smoky southern yellow curry, Soda, Soda Water, Sorbet, Soup, southern yellow curry, Spring Corner, Sticky Rice, Stir-fried mushroom, Stir-fried mushrooms, Strawberries, Strawberry, Sugar, sugar apple, sugar apples, swimmer crab, swimmer crabs, Tangerine, Tangerines, Tart, Tarts, Tea, Tequila, Tequila Blanco, Thai Coffee, Thai samphire, Thai Tea, Thailand, Travel, Uni, Vacation, Vanilla, Vodka, Watermelon, Watermelon Rind, Watermelon rind and fish roe soup, Watermelons, White Chocolate, Winter Melon, winter melons, Yellow Curry, Young Coconut, Young Coconuts

November 21, 2023
9:45 AM
by: Uhockey

James Boulangerie, Bangkok TH

James Boulangerie

Raspberry Paradiso Croissant

Croffle Macadamia

Black Croissant, Soft Cream, Pistachio

Although there is a location now at ICONSiam it is out on Ratchaphruek Road that Chef Pachara Thakerngkiat made his name, training at Le Cordon Blue and success on Iron Chef making Croissants so sought-after that lines aren’t uncommon and nor are sell-outs by noon.

Opened January before the pandemic, a difficult time since forgotten in the wake of success, it is upon entry that guests are offered seating in a sizable space with table service that is both charming and efficient.

A quiet place good for small-talk or telecommuting, with a menu that moves fluidly from sweet to savory, it is with Coffee that most partake in Viennoiserie including plain and filled Croissants such as Raspberry Paradiso or a black version featuring Matcha Cream.

Also offering Croffles, or laminated Dough pressed in an iron beneath assorted toppings, James’ newest addition features a hemisected Croissant of choice with its honeycomb interior filled by Soft Serve and toppings including crumbled Pistachios.

www.instagram.com/jamesboulangerie

Posted in Bangkok, Breakfast, Coffee, Croissant, Dessert, Food, Ice Cream, James Boulangerie, Thailand, Vacation, Waffle, Waffles Tagged Bangkok, Black Croissant, Black Croissants, Bread, Butter, Caramel, Chocolate, Cream, Croffle, Croffle Macadamia, Croffles, Croissant, Croissants, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Ice Cream, James Boulangerie, Macadamia, Macadamia Nut, Macadamia Nuts, Macadamias, Michael Uzmann, Nut, Nuts, Pachara Thakerngkiat, Pistachio, Pistachios, Raspberries, Raspberry, Raspberry Croissant, Raspberry Paradiso Croissant, Soft Cream, Soft Serve, Soft Serve Ice Cream, Sugar, Thailand, Travel, Vacation, Vanilla, Vanilla Ice Cream, Viennesoire, Viennesoires, Viennoiserie, Viennoiseries, Waffle, Waffles

November 21, 2023
8:00 AM
by: Uhockey

Jok Prince, Bangkok TH

Jok Prince

Pork Congee, Offal, Century Egg

Crispy Donuts

Rated Bib Gourmand by Michelin over the past several guides Jok Prince focuses specifically on Congee, bargain prices finding the open-air space on Charoen Krung Road frequently packed with a mix of tourists and locals seeking comfort food throughout the day.

A “do one thing and do it well” concept, large bowls beginning at just 55 baht, Jok Prince’s Rice arrives broken down but still with a bit of texture and an overall effect that is creamy yet smoky surrounding chopped Vegetables, Meatballs and Offal with freshly-fried Donuts on the side.

Posted in Bangkok, Breakfast, Food, Jok Prince, Joke Prince, Pork, Thailand, Vacation Tagged Bangkok, Century Egg, Century Eggs, Chinese Donut, CHINESE DONUTS, Congee, Cream, Crispy Donut, Crispy Donuts, Donut, Donuts, Egg, Eggs, endoedibles, Food, Foodie, Green Onion, Green Onions, Jok Prince, Joke Prince, Jook, Michael Uzmann, Offal, Onion, Onions, Pig, Pork, Pork Congee, Porridge, Rice, Rice Porridge, Thailand, Travel, Vacation

November 20, 2023
6:55 PM
by: Uhockey

Sorn, Bangkok TH

Sorn

2021 Reichsgraf von Kesselstatt RK Riesling Trocken

Amuse bouche – guava / mangosteen / cashew

The beach – Sand mole crab/ ming aralia/ seaweed powder

Phuket lobster, cuttlefish, trevally

Jorang – Tapi river prawn/ prawn fat/ coconut milk and herb/ grilled rice cracker

Torch ginger Sorbet – Torch ginger flower

Gems on crab stick – Live blue crab/ mud crab roe/ yellow chili paste

Coconut – All good things from coconut/ Southern plant/ dried squid and shrimp

The sea holds the forest – Southern herb / turmeric rice / fermented anchovy dressing

Roti – Southern beef curry

Southern jasmine rice – cooked by charcoal in clay pot/ Ranong mineral water

The Rice – chili paste / dried stingray / fermented soybean coconut milk dip / sweet pork / fish sauce and chili

String bean – charcoal grilled string bean/ salted cat fish/ pork rind

Southern green curry – charcoal grilled chicken wing/ chicken blood

Crab curry – crab rice / pickled papaya

Nakhon Si Thammarat temple fair – tiger prawn/ stinky bean/ pickled garlic/cashew nut/ bird’s eye chili

Termite mushroom – clear soup

Sago boiled in young coconut water – longan Ice/ longan Jam/ frozen coconut milk/ grilled coconut

Seasonal canned fruit – sugar apple, sorbet

Thai Tea, Thai Coffee, Cakes

Pette four – gelees, sticky rice, black sticky rice, young coconut dome, coconut meringue, cakes, tuile

Tea

Cashew butter and red guava jam to take home

Toqued by Supaksorn Jongsiri Sorn is considered by most to be the best restaurant in Thailand and a reservation to be sought after, the menu spanning 16 proper courses with many containing several parts unfolding across three hours.

Housed in a secluded two-story home and currently rated 2* by Michelin it is on arrival that guests are ushered to posh tables, a description of Thailand’s geography provided along with a map displaying where all of the night’s Ingredients are from.

Built on traditional southern recipes and fresh local products, the flavors decidedly Thai but more so an author’s cuisine rooted in Chef Jongsiri’s memories of his grandmother, it is accompanied by Wine that dinner begins with small bites including an amuse touching each part of the tongue en route to Sand Mole Crab in a crispy nest.

Frequently presenting whole Animals prior their edible parts a trio of bites from Phuket soon led to succulent River Prawns on a Cracker before Torch ginger Sorbet cleansed the palate in preparation for Sorn’s signature “Gems on Crab Stick.”

Mindful of balance and pacing, the fiery Yellow Chili Paste quickly mellowed by “All good things from coconut” as Soup, “The sea holds the forest” arrives to be mixed tableside featuring bold aromatics and a bit of brine across varying consistencies.

Not a tasting for the timid or small appetites, upscale Roti next found alongside spoon-tender Beef, the night’s first Rice arrives perfectly cooked with condiments including Red Corn, Wild Spider Flower, sticky Pork and dried Stingray.

Next upgrading snappy Beans with Catfish and Pig Skin, a refreshing lead-in to smoky Chicken in Green Curry fortified by Blood, Crab Curry arrived as a “special addition” before plump Tiger Prawns decorated in Cashews and fresh Bird’s Eye Chilis.

Fast paced and intellectually engaging, a woodsy Broth poured in preparation for Dessert, Palm Sago and Coconut explore diverse textures before a grand finale of Fruit, warm Cakes and Tea or Coffee alongside a formidable Petite Four cart.

www.sornfinesouthern.com

Posted in Bangkok, Coffee, Crab, Dessert, Food, Ice Cream, Lobster, Pork, Sorn, Tasting Menu, Thailand, Vacation Tagged 2021 Reichsgraf von Kesselstatt RK Riesling Trocken, Amuse Bouche, Anchovies, Anchovy, Anchovy Dressing, Anchovy Fish, Bangkok, Bean, Beans, Beef, Beef Curry, bird's eye chili, bird's eye chilis, Black Rice, black sticky rice, Blood, Blue Crab, Blue Crabs, Bread, Butter, Cake, Cakes, Calamari, canned fruit, Cashew, Cashew Butter, Cashew Nut, Cashew Nuts, Cashews, Cat fish, charcoal grilled chicken wing, charcoal grilled chicken wings, charcoal grilled string bean, charcoal grilled string beans, Chicharon, Chicharron, Chicharrone, Chicharrones, Chicharrons, Chicken, Chicken Blood, Chicken Wing, Chicken Wings, Chickens, Chili, Chili Paste, Chili Pepper, Chili Peppers, Chilis, Cinnamon, clear soup, Coconut, Coconut Meringue, Coconut Milk, coconut milk dip, Coconut Water, Coconuts, Coffee, Corn, Cow, Cows, Crab, Crab Curry, crab rice, crab roe, Crabs, Cracker, Crackers, Cream, Curry, Cuttle Fish, Cuttlefish, Dessert, Desserts, Dip, Dressing, dried squid, dried stingray, endoedibles, Fat, fermented anchovies, fermented anchovy, fermented anchovy dressing, fermented soybean, fermented soybean coconut milk dip, fermented soybeans, Fish, Fish Sauce, fish sauce and chili, Flower, Flowers, Food, Foodie, frozen coconut milk, Garlic, Gelee, gelees, Gems on crab stick, Ginger, Green Curry, grilled chicken wing, grilled chicken wings, grilled coconut, grilled coconuts, grilled rice cracker, grilled rice crackers, grilled string bean, grilled string beans, Guava, Guava Jam, Herb, Herbs, Ice, Jam, Jasmine Rice, Jorang, Live blue crab, Live blue crabs, Lobster, Lobsters, longan, longan Ice, longan Jam, longans, Mangosteen, Mangosteens, Meringue, Meringues, Michael Uzmann, Milk, Mineral Water, ming aralia, Mud Crab, mud crab roe, Mud Crabs, Mushroom, Mushrooms, Nakhon Si Thammarat temple fair, Nut, Nuts, Palm, Palms, Papaya, Papayas, Paste, Pastries, Pastry, Pepper, Peppers, Pette four, Pette fours, Phuket lobster, Phuket lobsters, Pickle, Pickled Garlic, Pickled Papaya, Pickles, Pig, Pig Skin, Pig Skins, Pork, Pork Rind, Pork Rinds, Pork Skin, Pork Skins, Powder, Prawn, prawn fat, Prawns, Ranong mineral water, Red Corn, red guava, red guava jam, Reichsgraf von Kesselstatt RK Riesling Trocken, Rice, Rice Cracker, Rice Crackers, Riesling, Riesling Wine, river prawn, river prawns, Roe, Roti, Roti Bread, Sago, Sago boiled in young coconut water, salted cat fish, Sand mole crab, Sand mole crabs, Sauce, Sea Weed, Seasonal canned fruit, Seaweed, Seaweed Powder, Shrimp, Shrimps, Skin, Skins, Sorbet, Sorn, Soup, Southern beef curry, Southern green curry, Southern herb, Southern herbs, Southern jasmine rice, Soy, Soybean, Soybeans, Squid, Sticky Rice, stingray, stingrays, stinky bean, stinky beans, String Bean, String Beans, Sugar, sugar apple, sugar apple sorbet, sugar apples, Supaksorn Jongsiri, sweet pork, Tapi river prawn, Tapi river prawns, Tasting Menu, Tea, Termite mushroom, Termite mushrooms, Thai Coffee, Thai Tea, Thailand, The beach, The Rice, The sea holds the forest, Tiger Prawn, Tiger Prawns, Torch ginger, Torch ginger flower, Torch ginger flowers, Torch ginger Sorbet, Travel, trevally, Tuile, Tuiles, Turmeric, turmeric rice, Vacation, White Wine, Wine, Wing, Wings, yellow chili, yellow chili paste, Yellow Chili Pepper, Yellow Chili Peppers, yellow chilis, Young Coconut, young coconut dome, young coconut water

November 20, 2023
2:25 PM
by: Uhockey

Brioche from Heaven, Bangkok TH

Brioche from Heaven

Cinnamon Roll

Almond Croissant

Known for an appearance on Iron Chef Thailand Thanunya “Gai” Wilkinson opened Brioche from Heaven to immediate acclaim, the brick-walled space decidedly different from surrounding market stalls with service that is cold and rushed much like those of Paris.

Frequented by visiting Europeans and culinary-interested locals, prices less than France but certainly more than average for Bangkok, guests are greeted by the smell of Butter and Yeast plus a dozen or more creations produced from a wood burning oven.

Using imported Butter from Normandy to build her base, a soft Dough with good elasticity, Chef Gai tops each Bun with a variety of toppings ranging from Spinach to Nutella, or simple Cinnamon-Sugar as is the case with her Cinnamon Roll.

Sold out of Yuzu Meringue, an Almond Croissant filling in poorly thanks to cloying Frangipane and lackluster lamination, suffice it to say the eponymous Brioche from Heaven is worth the effort, cost and calories thanks to the buttery cloud beneath an abundance of Pecans and sticky-sweet Caramel.

www.facebook.com/profile.php?id=100068165625973

Posted in Bangkok, Brioche from Heaven, Croissant, Dessert, Food, Thailand, Vacation Tagged Almond, Almond Croissant, Almond Croissants, Almonds, Bangkok, Bread, Brioche, Brioche Bread, Brioche from Heaven, Butter, Caramel, Cinnamon, Cinnamon Roll, Cinnamon Rolls, Confectioner's Sugar, Croissant, Croissants, Dessert, Desserts, endoedibles, Food, Foodie, Frangipane, Michael Uzmann, Pastries, Pastry, Pecan, Pecans, Powdered Sugar, Roll, Rolls, Sugar, Thailand, Thanunya “Gai” Wilkinson, Travel, Vacation, Vanilla, Viennesoire, Viennesoires, Viennoiserie, Viennoiseries

November 20, 2023
11:20 AM
by: Uhockey

Bangkok Bold at Central Embassy, Bangkok TH

Bangkok Bold

Thai Iced Coffee

Stir fry rice noodles with sliced pork

Caramelized coconut and peanut fresh spring rolls, cucumber relish

Crab meat and salted duck egg in coconut cream

Shrimp paste and toasted coconut fried rice with shrimp

Housemade steamed bread with corn custard and coconut

Young rice in warm coconut cream with coconut ice cream

Founded by Chef Nhoi Ouypornchaisakul Bangkok Bold was originally named after a group of people with their own unique style of Thai cooking, the subsequent launch of one Restaurant and then another at Central Embassy Shopping Center giving locals and tourists access to unique dishes rarely seen elsewhere.

Also known as “Joh Bangkok” before debuting Bangkok Bold Cooking Studio in Old Town, a series of travels and training abroad yielding fresh ideas, Chef Nhoi’s Food thinks forward without abandoning traditional ideas as in the case of simple Rice Noodles stir-fried with sliced Pork.

Broad in its size and scope, the Restaurant itself adjacent a multi-cultural Food Court, it is at Michelin Bib Gourmand prices that vegetarian Spring Rolls dazzle in terms of taste and texture before delving into Fried Rice fortified by the flavors of Coconut Shrimp with a bit of heat.

Focused on the idea of “basic and bold,” a beautiful balance achieved by sizzling Crab Meat with salted Duck Eggs and Coconut Custard, Desserts are playful with Asian sensibility whether one selects steamed Bread to sop up Corn Custard or the juxtaposing temperatures of toothsome Rice in warm Custard around Ice Cream.

www.bangkokbold.com

Posted in Bangkok, Bangkok Bold, Bangkok Bold at Central Embassy, Bread Basket, Coffee, Crab, Dessert, Food, Ice Cream, Pork, Thailand, Vacation Tagged Bangkok, Bangkok Bold, Bangkok Bold at Central Embassy, Bread, Butter, Caramelized coconut, Caramelized coconut and peanut fresh spring roll, Caramelized coconut and peanut fresh spring rolls, Caramelized coconuts, Coconut, Coconut Cream, Coconut Ice Cream, Coconuts, Coffee, Corn, Corn Custard, Crab, Crab Meat, Crab meat and salted duck egg in coconut cream, Crabs, Cream, Cucumber, cucumber relish, Cucumbers, Custard, Dessert, Desserts, Duck Egg, Duck Eggs, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Food, Foodie, Fresh Spring Roll, Fresh Spring Rolls, Fried Rice, Housemade steamed bread, Housemade steamed bread with corn custard and coconut, Ice Cream, Iced Coffee, Lettuce, Michael Uzmann, Nhoi Ouypornchaisakul, Noodle, Noodles, Paste, Pastries, Pastry, Peanut, Peanuts, Pepper, Peppers, Pig, Pork, Relish, Rice, Rice Noodle, Rice Noodles, Roll, Rolls, salted duck egg, salted duck eggs, Sauce, Shrimp, Shrimp Paste, Shrimp paste and toasted coconut fried rice with shrimp, Shrimps, Sin City, Sliced Pork, Spring Roll, Spring Rolls, Steamed Bread, Stir fry, Stir fry rice noodles, Stir fry rice noodles with sliced pork, Sugar, Thai Iced Coffee, Thailand, Toasted Coconut, toasted coconut fried rice, Toasted Coconuts, Travel, Vacation, Vanilla, warm coconut cream, Yolk, Yolks, Young rice, Young rice in warm coconut cream with coconut ice cream

November 20, 2023
9:15 AM
by: Uhockey

Kor Panich, Bangkok TH

Kor Panich

Mango Sticky Rice

Open since 1932 Kor Panich is nothing shy of an institution, their Sticky Rice with Mangoes so well regarded that Michelin has bestowed “Bib Gourmand” status ever since the initial Bangkok guide.

Nothing more than a walk-up with outdoor seating, a lone item on the menu, guests are invited to partake in Rice from Chiang Rai cooked traditionally such that each grain is singular yet adherent beneath creamy Fruit harvested daily.

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Posted in Bangkok, Dessert, Food, K. Panich, Kor Panich, Kor Panit’s, Kor Panit’s Sticky Rice, Thailand, Vacation Tagged Bangkok, Cream, Dessert, Desserts, endoedibles, Food, Foodie, K. Panich, Kor Panich, Kor Panit’s, Kor Panit’s Sticky Rice, Mango, Mango Sticky Rice, Mangoes, Mangos, Michael Uzmann, Rice, Sticky Rice, Sugar, Thailand, Travel, Vacation

November 20, 2023
8:20 AM
by: Uhockey

On Lok Yun, Bangkok TH

On Lok Yun

Coffee, Iced Coffee, Tea

Signature French Toast

Eggs, Chinese Sausage, Ham, Sausage, Bacon

Steamed Bread, Kaya

A breakfast staple since 1933 On Lok Yun can readily be identified by its queue, proximity near the Emerald Buddha and Golden Mount doing nothing to dissuade local from sitting down to enjoy affordable breakfast fare and friendly service.

Easily missed on Charoen Krung Road, a simple storefront unchanged for decades, it is from a laminated menu that guests are asked to choose from Bread, Meat or Eggs plus an oddly placed bowl of shaved Ice.

Fast service, a short wait followed by complimentary Tea and bargain-priced Coffee, fans of the American iteration of French Toast will find On Lok Yun’s version more like savory Bread Pudding while Eggs and “four toppings” outpace their price before finishing up with steamed Bread and Coconut Jam.

Posted in Bangkok, Breakfast, Coffee, Dessert, Food, French Toast, On Lok Yun, Pork, Thailand, Vacation Tagged Bacon, Bangkok, Bread, Chinese Sausage, Coconut, Coconut Jam, Coconuts, Coffee, Cream, Dessert, Desserts, Egg, Eggs, endoedibles, Food, Foodie, French Toast, Ham, Iced Coffee, Jam, Kaya, Ketchup, Michael Uzmann, On Lok Yun, Pastries, Pastry, Pig, Pork, Sauce, Sausage, Scrambled Eggs, Signature French Toast, Soy, Soy Sauce, Steamed Bread, Sugar, Tea, Thailand, Tomato, Tomatoes, Travel, Vacation

November 19, 2023
6:05 PM
by: Uhockey

Terroir Restaurant, Bangkok TH

Terroir

Dashi Jelly, Caviar, Tomato, Lemon Zest, Pine Nuts

Peas, Smoke, Vichyssoise

Scallop, Jicama, Kombu

Madai, Pepper, Bamboo

Hamo, Zucchini, Salted Plum

Coconut, Caviar, Chawanmushi, Mud Crab, Elderflower Vinegar

Tiger Prawn Salad, Lemon Juice, Prawn Roe

Smoked Eel, Ajoblanco, Onion, Chive

Shanghai Hairy Crab, Shanghai Noodles, Egg

Tomato, Kombu Oil

Karei, Mexican Chili Oil, Sundried Tomatoes, Sudachi Pepper

Atsu Age, Smoked Salmon, Red Onion, Ginger, Chive

Mangosteen, Jelly, Lime Zest

Three little Pigs – Pork Butter, Pork Belly, Sancho Pepper (part 1)

Three little Pigs – Pork Rib Tonkatsu, Mustard, Cane Sugar, Onion (part 2)

Gohan Steamed Rice, White Corn, Miyazaki Wagyu, Soup, Pickles

Muscat – Grapes, Pearls, Ice Cream, Muscato

Mango, Parmesan Crumble, Yogurt, Brown Butter, Pink Peppercorn

Miso Ice Cream, Hōjicha, Peanut Crumble, Miso Oil

S’mores – Marshmallow, Chocolate, Chestnut, Meringue

Tea

A relative newcomer described as “progressive kaiseki” Terroir Restaurant sources almost all of its ingredients from Thailand, it’s soil and farmers the focus of Chef Hao’s cuisine.

Mostly Japanese with French technique, just 15 guests partake nightly in eighteen courses featuring smart cooking full of nuance and creative flavor pairings that shine through their precision.

Housed on the second floor, diners greeted with a table featuring the night’s ingredients on entry, it is after warm welcomes that dinner begins with a progression of small bites including Dashi Jelly with Caviar followed by smoky Pea Soup and a Scallop lent texture by Jicama.

Next offered skewered Madai then Hamo, the salted Plum adding an exclamation point to each bite, Mud Crab Custard excels thanks to Coconuts and Caviar before the delicate Tiger Prawn “Salad” eaten as a single bite.

On this day offering an off-menu special, handmade Noodles with spicy Hairy Crab hot on the heels of an Onion stuffed with Eel, Chef Hao pulled the reins with a peeled Tomato before progressing to peppery Karei and silky Tofu treated like a Bagel might be stateside.

Cleansing the palate with Mangosteen, a trio of Pork presentations soon to follow, savories concluded with perfectly steamed Rice speckled with Corn and a generous piece of A5 Miyazaki Wagyu on top.

Not slowing down with Dessert, textures of Muscat reminiscent of a dish from Jordi Roca years ago, Mango comes far more complex than the usual sticky Rice before a finale of Miso Ice Cream and self-made S’mores fortified by Chestnut and eaten between Meringues.

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Posted in Bangkok, Crab, Dessert, Food, Ice Cream, Pork, Tasting Menu, Terroir, Terroir Restaurant, Thailand, Vacation Tagged "Vichyssoise”, A5 Beef, A5 Japanese Wagyu, A5 Japanese Wagyu Beef, A5 Wagyu, Ajoblanco, Atsu Age, Bamboo, Bangkok, Beef, Belly, Bread, Brown Butter, Butter, Cane Sugar, Caviar, Chawanmushi, Cheese, Chestnut, Chestnuts, Chili, Chili Oil, Chili Pepper, Chili Peppers, Chilis, Chive, Chives, Chocolate, Cinnamon, Coconut, Coconuts, Cookie, Cookies, Corn, Cow, Cows, Crab, Crabs, Cream, Crumble, Crumbles, Custard, Dark Chocolate, Dashi, Dashi Jelly, Dessert, Desserts, Eel, Eels, Egg, Eggs, Elderflower Vinegar, Elderflowers. Vinegar, endoedibles, Fish, Fish Egg, Fish Eggs, Food, Foodie, Ginger, Gohan Steamed Rice, Grape, Grape Ice Cream, Grapes, Hairy Crab, Hamo, Hamo Fish, Hōjicha, Ice Cream, Japanese Wagyu, Jelly, Jicama, Juice, Karei, Karei Fish, Kombu, Kombu Oil, Lemon, Lemon Juice, Lemon Zest, Lemons, Lime, Lime Zest, Limes, Madai, Madai Fish, Mango, Mangoes, Mangos, Mangosteen, Mangosteens, Marshmallow, Marshmallows, Meringue, Mexican Chili Oil, Michael Uzmann, Miso, Miso Ice Cream, Miso Oil, Miyazaki A5 Wagyu, Miyazaki Wagyu, Mud Crab, Mud Crabs, Muscat, Muscat Grape, Muscat Grape Ice Cream, Muscato, Muscato Wine, mustard, Noodle, Noodles, Nut, Nuts, Oil, Onion, Onions, Parmesan, Parmesan Cheese, Parmesan Crumble, Pastries, Pastry, Pea, Peanut, Peanut Crumble, Peanuts, Peas, Pepper, Peppercorn, Peppercorns, Peppers, Pickle, Pickles, Pig, Pine Nut, Pine Nuts, Pink Peppercorn, Pink Peppercorns, Plum, Plums, Pork, Pork Belly, Pork Butter, Pork Rib, Pork Rib Tonkatsu, Pork Ribs, Pork Tonkatsu, Prawn, Prawn Roe, Prawns, Red Onion, Red Onions, Rib, Ribs, Rice, Roe, S'mores, Salad, Salads, Salmon, Salmon Fish, Salt, Salted Plum, Salted Plums, Sancho Pepper, Sancho Peppers, Sauce, Scallop, Scallops, Sea Weed, Seaweed, Shanghai Hairy Crab, Shanghai Noodle, Shanghai Noodles, Smoked Eel, Smoked Salmon, Soup, Squash, Steamed Rice, Sudachi Pepper, Sudachi Peppers, Sugar, Sundried Tomato, Sundried Tomatoes, Tea, Terroir, Terroir Restaurant, Thailand, Three little Pigs, Tiger Prawn, Tiger Prawn Salad, Tiger Prawns, Tofu, Tomato, Tomatoes, Tonkatsu, Travel, Umeboshi, Umeboshi Plum, Umeboshi Plums, Vacation, White Corn, Wine, Yogurt, Zest, Zucchini, Zucchini Squash

November 19, 2023
12:35 PM
by: Uhockey

Sühring, Bangkok TH

Sühring

Suhring Spritz – Raspberry Brandy, Fortified Wine, Rose

Cep – Autumn Truffle, Leek, Trumpet Mushroom

North Sea Shrimp Carpaccio – Sauerkraut, Potato Salad

Herring – Dill, Mustard Seed, Kombu

Pheasant – Butter Lettuce, White Truffle

Drinking Vinegar – Honey, Apricot

Duck Liver Mousse – Hazelnut Wafer

TROUT & TOPINAMBUR – Almond, horseradish, chervil

SOURDOUGH BREAD – Pumpkin Seed Bread, Pretzel Bread, Butter, Tomato Butter, Truffle Black Garlic Butter

“RINDERROULADE” – Simmenthal beef, speck, red cabbage

LANGOUSTINE – Zucchini, kelp, dill

COD FISH & KRISTAL CAVIAR – Maultaschen, fennel, mussels

“CURRY 36 & MOLLE” – Berliner currywurst, Radler, chips

DUCK AGED FOR 10 DAYS – Beetroot, cherry, coffee

RICE & YUZU – Spreewood Distillers Whisky, 20yo Mirin, black pepper

BANANA SPLIT & OMAS EIERLIKÖR – Edel Weiss 37 % chocolate, roasted hazelnut

Grandma’s Eggnog

FEINE SCHOKOLADE – Selections of pralines featuring peanut vanilla, yuzu almond, rum, curry coconut, coffee crunch

Open since 2016, one year younger than the sourdough starter used for their Bread, Sühring comes from twin chefs Thomas and Matthias who reference German family recipes to build a multi-course Tasting Menu.

Drawing from classics, but incorporating their own experiences, each dish utilizes excellent seasonal ingredients prepared with precise techniques both modern and traditional.

Housed in a 1970s villa that seems far from the hustle and bustle of Bangkok this is a Michelin 2* on the verge of three, with beautiful plating and gracious yet professional service.

www.restaurantsuhring.com

Posted in Bangkok, Bread Basket, Coffee, Dessert, Foie, Foie Gras, Food, Ice Cream, Pork, Tasting Menu, Thailand, Truffle, Truffles, Vacation Tagged "CURRY 36 & MOLLE", "RINDERROULADE", 20yo Mirin, 37 % chocolate, Almond, Almonds, Apricot, Apricots, Autumn Truffle, Autumn Truffles, Banana Split, BANANA SPLIT & OMAS EIERLIKÖR, Bananas, Bangkok, Beef, Beer, Beet, Beetroot, Beets, Berliner currywurst, Black Garlic, Black Garlic Butter, Black Pepper, Black Peppers, Brandy, Bread, Butter, Butter Lettuce, Cabbage, carpaccio, Caviar, Cep, Cep Mushroom, Cep Mushrooms, Ceps, Cheese, Cherries, Cherry, Chervil, Chip, Chips, Chocolate, Cinnamon, Cocktail, Cocktails, Coconut, Coconuts, Cod, Cod Fish, COD FISH & KRISTAL CAVIAR, Coffee, Coffee Crunch, Cow, Cows, Cream, Curry, curry coconut, Currywurst, Dark Chocolate, Dessert, Desserts, Dill, Drinking Vinegar, Duck, DUCK AGED FOR 10 DAYS, Duck Liver, Duck Liver Mousse, Ducks, Edel Weiss, Edel Weiss 37 % chocolate, Eggnog, endoedibles, FEINE SCHOKOLADE, Fennel, Fish, Foie, Foie Gras, Food, Foodie, Fortified Wine, Garlic, Grandma's Eggnog, Hazelnut, Hazelnut Wafer, Hazelnuts, Herring, Herring Fish, Honey, Horseradish, Kelp, Kombu, Kristal Caviar, Langoustine, Langoustines, Leek, Leeks, Lettuce, Liver, Maultaschen, Michael Uzmann, Mirin, Mousse, Mushroom, Mushrooms, Mussel, Mussels, mustard, Mustard Seed, Mustard Seeds, North Sea Shrimp, North Sea Shrimp Carpaccio, North Sea Shrimps, OMAS EIERLIKÖR, Onion, Onions, Pastries, Pastry, Peanut, peanut vanilla, Peanuts, Pepita, Pepitas, Pepper, Peppers, Pheasant, Pig, Pork, Potato, Potato Salad, Potatoes, Praline, Pralines, Pretzel, Pretzel Bread, Pretzels, Pumpkin, Pumpkin Seed, Pumpkin Seed Bread, Pumpkins, Radler, Radler Beer, Raspberries, Raspberry, Raspberry Brandy, Red Cabbage, Rice, RICE & YUZU, Roasted Hazelnut, Roasted Hazelnuts, Rose, Rose Wine, Rum, Salad, Salads, Sauce, Sauerkraut, SCHOKOLADE, Sea Weed, Seaweed, Seed, Seeds, Shrimp, Shrimps, Simmenthal beef, Sourdough, Sourdough Bread, Speck, Spreewood Distillers, Spreewood Distillers Whiskey, Spreewood Distillers Whisky, Squash, Sugar, Sühring, Suhring Spritz, Thailand, Tomato, Tomato Butter, Tomatoes, TOPINAMBUR, Travel, Trout, TROUT & TOPINAMBUR, Trout Fish, Truffle, Truffle Black Garlic Butter, Truffles, Trumpet Mushroom, Trumpet Mushrooms, Vacation, Vanilla, Vinegar, Wafer, Wafers, whiskey, whisky, White Truffle, White Truffles, Wine, Yuzu, yuzu almond, Zucchini, Zucchini Squash