About
travels for friends, food and wine - in exactly this order
From
San Sebastian, Spain
Born
July 21
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Restaurants
- Gerhard Huber added a new meal Dinner at Guiyu (Xihu) at Guiyu (Xihu)
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- Gerhard Huber added a new meal Dinner at 神楽坂 鰻蕚 at 神楽坂 鰻蕚
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- Gerhard Huber added a new meal Dinner at ザ サカイ tha sakai at ザ サカイ tha sakai
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- Gerhard Huber added a new meal Dinner at Tomidokoro at Tomidokoro
Second meal there. Same result.
Excellent otsumami
Nigiri all good. Some outstanding.
Sato san matches the temperature of the rice to the fatness of the neta. He ask the sous-chef to change the rice when he fills it needs a little higher temperature.
Great place and good value.
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Beer Hima, also known as Panya Seafood - Beer Hima, is a family-style seafood restaurant in Bangkok specializing in Southern Thai cuisine and seafood, known for serving beer chilled to the point of becoming icy and foamy. They have live seafood on display and offer various seating options, including an open-air zone and an air-conditioned room. Some... More
Beer Hima, also known as Panya Seafood - Beer Hima, is a family-style seafood restaurant in Bangkok specializing in Southern Thai cuisine and seafood, known for serving beer chilled to the point of becoming icy and foamy. They have live seafood on display and offer various seating options, including an open-air zone and an air-conditioned room. Some dishes are very good, such as stir-fried banana prawns with salt and steamed sea bass with soy sauce. Less
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- Gerhard Huber added a new meal Dinner at Nusara at Nusara
Nusara in Bangkok is a fine dining restaurant led by Chef Thitid "Ton" Tassanakajohn, a notable figure in Bangkok's culinary scene. The restaurant, named after Chef Ton's grandmother, is a tribute to her influence on his culinary passion and offers a sophisticated take on traditional Thai cuisine using modern techniques and presentations.
Chef Ton... More
Nusara in Bangkok is a fine dining restaurant led by Chef Thitid "Ton" Tassanakajohn, a notable figure in Bangkok's culinary scene. The restaurant, named after Chef Ton's grandmother, is a tribute to her influence on his culinary passion and offers a sophisticated take on traditional Thai cuisine using modern techniques and presentations.
Chef Ton trained at the Culinary Institute of America and worked in esteemed restaurants like Eleven Madison Park, The Modern, and Jean-Georges. He aims to elevate Thai cuisine to a level comparable to high-class Western cuisine, challenging the perception that Thai food is merely street food. Nusara reflects this philosophy by offering a fine dining experience that showcases the complexity and elegance of Thai dishes.
Located near the Wat Pho temple, the restaurant features a 12-course tasting menu in an intimate dining room that seats only 10 guests. The menu includes innovative dishes like crab curry with local caviar and Wagyu beef with chili and cumin, presented with a modern twist on family recipes
The restaurant's setting combines the glamour of Old Town Bangkok with modern touches, making it a unique dining venue
Nusara has quickly gained recognition, placing highly on Asia's 50 Best Restaurants list, and is praised for its private, exclusive dining experience and the personal touch added by the brother duo, Chef Ton and his brother Tam, who is also the sommelier. Less
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Kate's Place Supper Club in Bangkok is a hidden gem run by Chef Pikun "Kate" Wangsantia. With experience at Michelin-starred establishments like Sühring and Canvas, she brings her creativity and passion to elevate homestyle Thai cuisine. Despite lacking formal training, she learned from Thai food expert Hanuman to understand traditional techniques... More
Kate's Place Supper Club in Bangkok is a hidden gem run by Chef Pikun "Kate" Wangsantia. With experience at Michelin-starred establishments like Sühring and Canvas, she brings her creativity and passion to elevate homestyle Thai cuisine. Despite lacking formal training, she learned from Thai food expert Hanuman to understand traditional techniques and ingredients.
Kate curates a rotating menu that embodies the idea of "uplifting" food, providing guests with comfort and joy. Her distinctive dishes often mix Thai traditions with unique twists, like using seasonal strawberries from Chiang Mai in unexpected ways. The supper club’s signature set menu has included appetizers like tomato and strawberry tartare, main courses like strawberry-infused beef Panang curry, and coconut milk custard with pandan leaf for dessert.
The private dining space, hidden behind a bookshelf, feels like a cozy living room where guests gather around a communal table. The setting offers a welcoming atmosphere that complements her flavorful creations.
The tasting menu of Chef Kate, embodies her vision of "uplifting Thai comfort food." It starts with distinctive snacks like Money Bag and Orange, crispy vermicelli with bitter orange, and a playful mangosteen and pomelo salad with scallops, blending sweet and savory flavors. The aromatic grilled stuffed chicken wing and squid with roasted chili paste stand out for their perfect balance of heat and spices.
Starters follow with an intense beef tongue "namtok" and sticky rice, smoky duck breast soup, and an inventive giant Maekhong River catfish served with red chili paste custard ("hor mok"). Each dish captures bold flavors while maintaining a delicate touch.
The palate cleanser, a refreshing Roselle Margarita, prepares diners for the main sharing courses: steamed red grouper with pickle lime, grilled river prawn dry tom yum, and a flavorful beef khao soi. The steamed grouper shines with its delicate texture, while the tom yum prawns deliver a punch of spice and tanginess.
Dessert, a crispy rice and mango pairing, is both a nostalgic and modern take on Thai classics, complemented by an herbaceous tea. The meal concludes with a zesty torch ginger that leaves a refreshing aftertaste.
The menu exemplifies Chef Kate's creativity and love for Thai cuisine, offering guests a comforting, flavor-packed experience that blends tradition with contemporary flair. Each course, served in her intimate supper club setting, is a journey through Thailand’s diverse culinary landscape.
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Terroir Bangkok is a restaurant that celebrates local Thai ingredients through its unique concept of "Progressive Kaiseki." It offers an 18-course tasting menu highlighting the produce of small-scale farmers across Thailand. The chef, often referred to as Chef Hom, focuses on vegetables and transforms them into delightful dishes rich in umami, balance,... More
Terroir Bangkok is a restaurant that celebrates local Thai ingredients through its unique concept of "Progressive Kaiseki." It offers an 18-course tasting menu highlighting the produce of small-scale farmers across Thailand. The chef, often referred to as Chef Hom, focuses on vegetables and transforms them into delightful dishes rich in umami, balance, and flavor. Despite not having formal Japanese training, Chef Hom has built the restaurant through hard work and culinary exploration, impressing guests with his creativity and humor in the dining experience.
Located at the Acmen Complex, Terroir's attention to detail and engaging hospitality create a memorable meal for diners. The restaurant has gained recognition for its innovative approach, guided by Chef Hom and Head Sommelier Nom, who are known for their dedication and skill even at a young age. The quality of their work has placed Terroir among the standout fine dining experiences in Bangkok.
Terroir Bangkok's 12-course dinner menu represents a delightful and adventurous journey through the innovative world of "Progressive Kaiseki." The meal starts with the luxurious flavors of scallops and ant larvae, offering a unique and enticing opening. Coral grouper sashimi and crab with kabura (turnip) then showcase fresh, local seafood with complementary textures. The combination of ebi (shrimp) and hotate (scallops) in a salad, followed by the delicate squid somen, provides an intricate exploration of seafood flavor profiles.
The eryngi tempura adds a satisfying crunch and earthiness, paired with a refreshing tomato. The savory main course, free-range duck, is expertly cooked, while the gohan (rice dish) is a comforting nod to traditional Japanese cuisine. Dessert offerings like strawberry with elderflower and aonori (seaweed) conclude the experience with a mix of sweetness and a touch of umami.
Overall, this creative menu offers diners a masterful blend of Japanese-inspired techniques with Thai-sourced ingredients, reflecting Chef Hom's skill and dedication to celebrating local produce. Each course is thoughtfully designed to explore different textures and flavors while maintaining harmony throughout the meal. Less