I was away from the office last week travelling with a troupe of design enthusiasts. Our destination was Bangkok, Thailand, currently known as one of the hot spots for creative talent. Here, wit and humour is often injected into the culture. Apart from the delicious tom yam
and foy thong
, Bangkok is known as the most creative city in Southeast Asia.
With the other creative peeps from Design Circus
, I had the chance to attend the Bangkok Design Festival 2009
. The festival itself was held in few places in the city, I however was only able to attend the exhibits at the Bangkok Arts and Cultural Center.
The Bangkok Arts and Cultural Center (BACC), located in the Sukhumvit area, is where you can find many interesting shop lots that sell refined artsy stuff. It showcases a variety of art forms such as graphic design, interiors, architecture, movies, music, theatre, graffiti and more. I spent a couple of hours there checking the exhibits out one by one, until I finally bumped into this particular place and I was in awe.
IceDea is the first food design showroom I Continue reading »
"Great grilled fish for lunch"
This year I wasn’t able to make it to any of my friend’s homes for Raya, which meant that I missed out on a lot of wonderfully spicy fragrant rendang. This is a dish that never fails to get me weak at the knees…tender fall apart beef simmered in a plethora of spices and coconut milk…deliciously decadent and in my opinion a meal in itself with just a few spoons of rice to mop up the tasty gravy. I just had to have my rendang fix!
After the waiters have set down all the plates, you can start eating right away only selecting the dishes you’d like to partake in. Those left untouched will be taken back and you won’t be charged for them. While this is the traditional way, I prefer to walk right up to the food area and choose my dishes.
On this occasion I’ve asked for the rendang (of course!), perkedel (potato cake), ikan bakar, fried chicken, green chilli sambal and daun singkong (cassava leaves). It’s lunchtime and the restaurant is packed. It is due to this that the ikan bakar takes longer than usual to appear at my table, well, that and the fact that they have just started to grill the fish for the afternoon. Luckily while waiting for the fish there are other goodies to enjoy and I eagerly tuck into the rendang. It’s tender with the slightest bit of chew to it and the gravy is savory and piquant. I pour most of the gravy onto my rice and mix it in to be sure that each bite has this delectable taste.
Dear Gastronaughts (Floyd’s word describing those passionate about food),
Keith Floyd was undeniably one of the first chefs to take cooking shows to a new level. He brought in a sense of adventure whipping up dishes anywhere and everywhere around the world. He made cooking exciting and yet attainable for the home chef. Floyd was best… More »
"Mmm... let me get some of that rice"
I must confess sometimes there's nothing I want better for lunch than some rice, a bit of curry on top and fried spicy fish. Maybe a little bit of sayur masak lemak on the side and tofu. Like economy rice, nasi campur shops are real gems especially if you find a good one. My mates at Plaza Damas have been going to Daun ever since they set up office there. Daun sells simple Malay cooking with a dash of kampung.
The fish curry here is especially good- a little lighter since it's Malay style with plenty of fresh bendi to munch on. They also have a great array of fish, either grilled with spices or fried crispy, with soy sauce, chillies and shallots on top. They also have good ikan keli (catfish) with cabai one of my absolute favourites.
The taste of the food is just like eating in your own dining room. Nothing too elaborate with a homecooked feel. Sometimes that's all you really need for lunch.
On October 8th last week Electrolux launched it's concept store in Solaris Dutamas. This is in conjunction with their 90 year anniversary. The Concept Store is a new way to shop for appliances where customers can experience the wide range of Electrolux products first-hand. The store is divided into the cooking zone where a full kitchen range is on display and then the washing and cleaning zones for their washing machine and vacuum lines. So shinny... we didn't move very far past the spanking gorgeous kitchen
With this launch Electrolux also unveiled their absolute 'hero oven', the Inspiro. Basically this oven has 300 bulit-in recipes with 78 cooking categories. It's the first intelligent oven. So basically you can put in what you… Continue reading »
Since I was a child, I have always viewed every different festive occasion and cultural custom with great interest. I love Christmas, the lantern festival, Deepavali Continue reading »
"Caramelised patty with generous kimchi on top"
So back to the topic at hand. I’m not a huge pork fan. I’ll eat it, and even like it, but it’s not something I specifically crave aside from the usual crispy bacon on lazy weekend mornings. This is why I was a bit skeptical when my friends wanted to try out a place famed for its pork burgers.
At first glance of the menu I saw that every item was pretty much pork, topped with pork, with a drizzle of pork served with pork on the side. It was almost difficult to make a choice as there were burgers topped with bacon and chilli con carne, burgers topped with petai, sambal, and chilli con carne, and even pork burgers topped with seafood. This is not a place to visit if you’re on a diet because everything screams pure indulgence. I was at a loss for what to order because it all sounded so interesting and I was saved when the chef came over to announce the off the menu specials. I didn’t hear anything past “the P9 a pork burger marinated with bulgogi sauce and topped with kimchi”. Korean food is a favourite so I placed my order and got a few sides for the table to share and eagerly waited.
The orgasmic mashed potatoes and the sautéed shitake mushrooms made their way to the table. Orgasmic indeed! The mashed potatoes are creamy and lumpy at the same time with parmesan cheese, topped with crispy bacon, caramelised onions and doused in a cream sauce. The moans across the table pretty much summed up how I felt about this dish…delightful! The shitake mushrooms are sautéed in olive oil, garlic, bacon and parsley. These too make a wonderful appetiser.