The folks: This family-owned enterprise is nearly a century old and deals exclusively in grape varietals native to the Italian island of Sardinia, Sicily’s unsung sister.
The grape: Vermentino is the emblematic white grape of this island. The varietal is versatile, depending on cultivation and vinification, but generally produces dry wines with just enough acidity—unlike, say, a good Sauvignon Blanc, which is quite acidic.
Accredited International Bordeaux educator, Parani Chitrakorn, will lead a two-hour seminar on the wines of Bordeaux for professionals and amateurs alike on Wednesday, Oct 6, 3:30-5pm at the Library Room of the Dusit Thani Hotel.
Material for the seminar is provided by the Bordeaux Wine Council and covers terroir, appellation laws, grape varietals and, of course, actual tastings. Other refreshments will be provided.
Parani Chitrakorn is also currently teaching a 40-hour professional wine class at the Cordon Bleu Dusit Thani.
Like the latest episode of a favorite soap, we wait for the first Tuesday and Thursday of each month, for our fix of affordable, snack-laden, unpretentious after-work wine tastings.
On Tuesday, Oct 5, The Barbican will host an Argentinian wine tasting on the second floor of its restaurant space on Soi Thaniya. B300 (B100 for members) will get you tastings and picking rights to platters and platters of their generous and varied treats. 6:30-8pm.
After some construction-related delays, the first floor at Serenade is doing limited food tastings for the public, with most of their tapas-sized dishes priced at B100.
We went over to the Grass complex (Thong Lor Soi 10) last night to see what the GM-chef team of Timber Suwannakoot (former chef of Embassy) and Aaron Adler were up to.
Sure wine dinners, DJ gigs and afternoon Saturday brunches are fun, but we think mornings might also be where the good life is. Imagine waking up early (yes, early) and meeting friends in your yoga pants for coffee and a muffin at a rare spot that opens at 9am, not 11:30am. Or even grabbing a real breakfast before heading to work. Nice, right? Now set your alarm and go do it with the help of our round-up.
Where the early birds like to party.
What was your most memorable food experience from childhood?
Because she was off from work only on Sunday, my mother would prepare a meal for us. She would cook all kinds of dishes, such as kaeng jued woon sen soup with minced pork, stir fried morning glory, steamed fish with ginger, ped palo, steamed crab with chilli sauce, koong ob woonsen, fried rice with seafood. The thing that made her food memorable was the chance for me to help her in the kitchen. It was also a chance for all seven of us to eat together as a family.
Sra Bua, the sister branch of Copenhagen’s Michelin-starred Thai restaurant Kiin Kiin, opened last week at Siam Kempinski (991/9 Rama 1 Rd., 02-162-9000. BTS Siam). Here, we talk (via email) to co-owner, Microsoft employee Lertchai Treetawatchaiwong about how he manages two jobs and why Thais should try Thai fine dining.
Pinch me, I’m dreaming. While we love the idea of unlimited sushi, it usually involves frankly dodgy raw fish in less-than-chic buffet environments. Now there’s this: for B990, you can chomp on Chef Shiraishi’s sushi and sashimi till you drop in the swanky Banyan Tree Bangkok’s Taihei restaurant (53-53/F, 21/100 South Sathon Rd., 02-679-1200. Open Tue-Sun 11:30am-2:30pm, 6pm-11pm).
We just got back from a very pleasant lunch indeed at Living Room on Sukhumvit Soi 20. Yes, this is the space that was previously The Bridge, that all-glass and black metal box next to KOI. It's still managed by them, but is now a pan-Mediterranean place withFrench chef Eric Berrigaud at the helm.
French restaurant Bonjour (1217/2 Sukhumvit Rd., 02-714-2112) insists that even its water be imported from France. And yet, when their veteran French chef left them earlier this year, Bonjour simply promoted its 27-year-old sous-chef, Siwametr Boonyarittiwong, to replace him. As he rolls out an ambitious new foie gras menu (foie gras soup, anyone?), we ask Siwametr if customers choked on their baguette when the fresh-faced Thai took the kitchen’s helm.
The Thai chef of French fine dining
The buzz: Ying, a jewelry designer, has waited ten years for a chance to combine her skills with her sister Cherry’s passion for baking. The result is a jewelry shop-cum-café-cum-spa at the heart of Silom that is attracting nearby office workers and the local Japanese community.
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