Restaurants
- Neil Walker added a new meal Dinner at Le Normandie at Le Normandie
Lunch last month in Bangkok at ⭐️⭐️ Le Normandie in the Mandarin Oriental Hotel which was a shadow of it’s former self while undergoing extensive refurbishment. This was a collaborative meal between chef Arnaud Dunand-Sauthier of Le Normandie and chef Maxime Gilbert of ⭐️⭐️ Ecriture in HongKong. I have been to several collaborative... More
Lunch last month in Bangkok at ⭐️⭐️ Le Normandie in the Mandarin Oriental Hotel which was a shadow of it’s former self while undergoing extensive refurbishment. This was a collaborative meal between chef Arnaud Dunand-Sauthier of Le Normandie and chef Maxime Gilbert of ⭐️⭐️ Ecriture in HongKong. I have been to several collaborative or take-over meals in Bangkok and had low expectations as they have mostly been shockers with European chefs attempting to transfer their cuisine and philosophy thousands of miles to a strange kitchen just for a couple of days for far more covers than they are generally used to doing. It always just seemed like bait for the wealthy locals to be seen doing this sort of thing (and me I guess?). Also, to add to this, I didn’t think the food at Le Normandie would be my bag at all. Far too classical for me based on a visit several years ago where they made me wear a jacket and tie (I have issues with this policy especially when it’s pushing 40 degrees outside) but that’s just personal taste and no fault of the chef.
Having said all that, the meal was great and I couldn’t really fault it. I think it will certainly have been easier for the Ecriture team to organise themselves coming the relatively short distance from HongKong. My only be-puzzlement was at the menu we received which instead of giving a description of the dish we were to receive just, in most cases, gave a precise almost scientific description of the main ingredient. The scallop dish was described thus:
“Scallop. Scallop is a common name that is primarily applied to any one of numerous species of saltwater clams or marine bivalve mollusks”
“Does it come with mash?” I felt like asking??♂️
After a bit of homework it turns out that all the dishes at Ecriture in HongKong are describes this way on their menu. Anyway, it was all extremely tasty so I will definitely look up Ecriture next time I’m in HongKong and be back for more of chef Arnaud ‘s cooking soon. Less
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- Neil Walker added a new meal Dinner at Haoma Bangkok at Haoma
Dinner last month at Haoma in Bangkok. Here chef Deepanker Khosla, or DK, has created an oasis in the heart of this vast metropolis and Bangkok’s first urban farm restaurant. The food is ‘Neo Indian’, so new or revived dishes that are close to DK’s heart. This might include a course that is 100% sustainable with zero carbon footprint and entirely... More
Dinner last month at Haoma in Bangkok. Here chef Deepanker Khosla, or DK, has created an oasis in the heart of this vast metropolis and Bangkok’s first urban farm restaurant. The food is ‘Neo Indian’, so new or revived dishes that are close to DK’s heart. This might include a course that is 100% sustainable with zero carbon footprint and entirely made up from ingredients grown within a few feet of your table or a dish that is a very personal tribute to a special person in DK’s life or a modern interpretation of some street food that he ate as a child. So it is definitely cooking from the heart and you can feel DK’s passion and soul in every mouthful.
To achieve what he has in a city like Bangkok is remarkable really and I have nothing but admiration for him. He basically built the place with his bare hands and as we were shown around the property towards the end of the meal we were amazed at the extent of his efforts to push for sustainability and grow as much as he can on site including the fish that you eat during the meal.
This includes 140 metres of vertical farm made from reclaimed gutters which is hydrated using a rain water harvesting system, a tomato farm using old paint buckets that were used to build the house, young plants are nurtured in composted material in old styrofoam boxes so as to strive for zero waste. He built his own tilapia fish farm from a YouTube video and uses the fish excreted waste to then feed the plants that are then served as part of the fish dishes. The fish are fed pellets made from waste from the kitchen and the water that feeds the plants is harvested rain water so he has created a 100% sustainable eco system in his back garden, mind blowing stuff really. He has 30,000 litres of water in his well/tank (that he built himself of course) where around 1000 tilapia swim. In the above ground tanks he stores around 70 fish per tank so as to adhere to the Nordic fishing standards that say that every fish requires 5 litres of water in order to live freely and healthily. Oh, and the food is really tasty to!
I urge you to jump on the BTS and get off at Asok or Phrom Phong and take a wander up Soi 31 where you will find another world waiting for you, a world that will hopefully be the future for a lot more restaurants, homes and businesses.
Thank you Deepanker Khosla for an incredible evening that really opened my eyes ?? Less
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- Neil Walker added a new meal Dinner at Toritama Bangkok at Shirokane Tori-Tama
Pre dinner? a few weeks ago at Tori Tama. Legit yakitori in the heart of Bangkok. Walk through the sake bar/shop on Park Lane, 18 Sukhumvit Soi 63 (Ekkamai BTS) and in the back is a U-shaped counter where you can sit and close your eyes and you are back in Japan. Then open them and get stuck in to every part of the chicken as this is the speciality... More
Pre dinner? a few weeks ago at Tori Tama. Legit yakitori in the heart of Bangkok. Walk through the sake bar/shop on Park Lane, 18 Sukhumvit Soi 63 (Ekkamai BTS) and in the back is a U-shaped counter where you can sit and close your eyes and you are back in Japan. Then open them and get stuck in to every part of the chicken as this is the speciality here. Chicken neck, oysters, misaki (butt), wing, thigh, breast, liver, gizzard, heart, embryonic egg, skin....nothing is wasted here and everything is delicious. Chef Tanaka San is really coming up with the goods here. Highly recommended when you are in Bangkok. Less
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- Neil Walker added a new meal Dinner at Restaurant HORVÁTH at Horváth
Roasted carrot, vinegar-punsch sorbet & quince reduction @restauranthorvath in Berlin
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You can read my full review on my FB page. Link in bio ☝️
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Michelin Guide - ⭐️ ⭐️
OAD list -
W50Best- .
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic... More
Roasted carrot, vinegar-punsch sorbet & quince reduction @restauranthorvath in Berlin
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You can read my full review on my FB page. Link in bio ☝️
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Michelin Guide - ⭐️ ⭐️
OAD list -
W50Best- .
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #influencers #culinaryworld #berlinfoodies #horvath #horvathberlin @restauranthorvath Less
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- Neil Walker added a new meal Dinner at Sorn
Another visit last month to the incredible ⭐️ Sorn in Bangkok. This is an absolute must visit when in Bangkok serving refined Southern Thai cuisine in a tasting menu format. Though not for the faint of heart as this is some of the spiciest Thai food you can get. However, they are happy to dial down the heat if you let them know. Also the menu is... More
Another visit last month to the incredible ⭐️ Sorn in Bangkok. This is an absolute must visit when in Bangkok serving refined Southern Thai cuisine in a tasting menu format. Though not for the faint of heart as this is some of the spiciest Thai food you can get. However, they are happy to dial down the heat if you let them know. Also the menu is very well balanced with any of the particularly fiery dishes usually followed by a dish that is designed to cool you down and bring some welcome relief. I did try to make a good showing of myself during my first foody date with Samantha ,aka Bangkokfoodies.com, but inevitably ended up sobbing like a small child during a couple of the courses ? ?. I don’t think she noticed ??♂️?
Thanks again to Yodkwan U-pumpruk for the incredible food and hospitality and also to my pal Ice. See you both in October I hope ?? Less
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- Neil Walker added a new meal Dinner at Sühring at Sühring
Another visit last week to my favourite restaurant in Bangkok, ⭐️⭐️Sühring with Andy Yang and Firm Hongsananda. The Michelin guide Bangkok is only in it’s second year here and there isn’t a ⭐️⭐️⭐️ restaurant in the city.........yet.
Thanks again Thomas Sühring , Mathias Sühring and team for another stellar meal. It honestly... More
Another visit last week to my favourite restaurant in Bangkok, ⭐️⭐️Sühring with Andy Yang and Firm Hongsananda. The Michelin guide Bangkok is only in it’s second year here and there isn’t a ⭐️⭐️⭐️ restaurant in the city.........yet.
Thanks again Thomas Sühring , Mathias Sühring and team for another stellar meal. It honestly keeps getting better and better every time I visit, which is hard to believe when after every visit I think I’ve just had a perfect meal. See you again in October I hope ?? Less
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- Neil Walker added a new meal Lunch at Baannual at Baan Nual
Lunch last week at Baan Nual in Soi Sam Sen 2, Bangkok. Owner Sittisak Sakornsin takes care of the diners lucky enough to secure a reservation at one of his two tables in this small homely restaurant while his Sister Yuwarat cooks family style Thai dishes of the highest quality using ingredients procured from Trok Mor market each morning. It feels less... More
Lunch last week at Baan Nual in Soi Sam Sen 2, Bangkok. Owner Sittisak Sakornsin takes care of the diners lucky enough to secure a reservation at one of his two tables in this small homely restaurant while his Sister Yuwarat cooks family style Thai dishes of the highest quality using ingredients procured from Trok Mor market each morning. It feels less like a restaurant and more like you are eating at your Grandmother’s house. This relatively new Bangkok eatery is fully booked up to 2 months in advance and it is easy to see why. The only way to enjoy this style of cooking is with a group of friends so get on IG or Line and book your table today, you won’t regret it. Less
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- Neil Walker added a new meal Dinner at Ernst at ernst
I almost forgot the amazing wine pairing @ernst.berlin by the hugely knowledgable sommelier @christophgeyler
The restaurant only works with small wineries and dedicated winemakers whose agricultural philosophies echo that of the farmers that they use. 🍷 .
You can read my full review on my FB page. Link in bio ☝️
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Michelin... More
I almost forgot the amazing wine pairing @ernst.berlin by the hugely knowledgable sommelier @christophgeyler
The restaurant only works with small wineries and dedicated winemakers whose agricultural philosophies echo that of the farmers that they use. 🍷 .
You can read my full review on my FB page. Link in bio ☝️
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Michelin Guide - ⭐️ OAD list - 62
W50Best- coming soon I’m sure
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #influencers #culinaryworld #ernst #berlinfoodies #winepairing #wine Less
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- Neil Walker added a new meal Dinner at Front Room at Front Room
Dinner a couple of weeks ago at Front Room in the Waldorf Astoria Bangkok. Here, chef Rungthiwa Chummongkhon (Fae to her friends) and her team take inspiration from her 12 years cooking in Denmark (Geranium, Noma) and also from local Thai ingredients to produce a cooking style that marries the West and the Far East using Nordic cooking techniques such... More
Dinner a couple of weeks ago at Front Room in the Waldorf Astoria Bangkok. Here, chef Rungthiwa Chummongkhon (Fae to her friends) and her team take inspiration from her 12 years cooking in Denmark (Geranium, Noma) and also from local Thai ingredients to produce a cooking style that marries the West and the Far East using Nordic cooking techniques such as curing, fermenting and smoking.
I visited Front Room late last year when it had only very recently opened and I had a very enjoyable meal. There were a couple of issues that I think were forgivable for a restaurant and a chef with this ambition at such an early stage, but overall I thought it was great and I was eager to return in a few months to see how it had developed.
Apart from the bread and a few of the petit fours, this was an entirely new menu. I have to say that I was hoping for a leap forward from my last visit having had the time for the kitchen to settle down and find it’s identity. Don’t get me wrong, it was still a nice meal but I definitely preferred the previous menu to this one.
I think that maybe this type of restaurant and ambition from Chef Fae may not be suited to an enormous dining room tethered to a 5* hotel. I doubt they are attracting the sort of diners that they would do in a stand alone restaurant space with fewer covers and I think that that would make a real difference. I imagine that being attached to such a large hotel brings with it a whole different set of challenges other than focusing on the food.
Anyway, I still say give it a try if you are in Bangkok and if you do I would be interested to hear your opinion as this is just mine.
Instagram: @achefabroad Less
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- Neil Walker added a new meal Dinner at Søllerød Kro at Søllerød Kro