Another relaxing Friday lunch

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I had originally scheduled a lunch date a few weeks back with a friend who needed a break from going through some stressful times, and Caprice was the requested venue. Unfortunately I got sick and was still coughing by the time we were supposed to meet, so we rescheduled when I felt I was finally recovering. And here we are.

Hairy Le Squer isn't in the kitchen today. He's at another event outside Hong Kong, so he left instructions with Suveg on what he wanted for us. Well... it's not like he's doing any cooking in the kitchen anyway...

In lieu of the usual boîte à bijoux and the trio of bites, we had a proper amuse bouche today:

Potato espuma, balik salmon, Kristal caviar - decorated with egg yolk, chives, and lemon zest on top. Very pretty looking.

Simple dinner for two

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Foursheets didn't feel like cooking tonight, as we were on the eve of a public holiday. I was in the mood to pop open a simple bottle over dinner. With the last-minute decision to find somewhere to eat out, it was natural that we would end up at La Maison. I've been there a couple of times, and sometimes the combination of simple food, casual atmosphere, ease of booking, and zero corkage (important to some friends) just makes it a great place to go.

We always start with some bread that is piping hot, and we slice it up ourselves and spread with some butter.

Shrimp toast - this is always a good idea.

Scorching Bangkok day 5: teenage memories

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It's my last day in Bangkok, and I'm too lazy to go grab breakfast this morning... especially since I'm having an early lunch. I decided to finish eating all the Thai mandarins (ส้มเขียวหวาน) I bought yesterday. But DAMN! Why do they have so many seeds?!

I checked out of my hotel and got picked up by my friend, who was taking me on a trip down memory lane. When the Parental Units lived here in the late 80s, I spent my summer and winter holidays here with them, and on many days I would come to RBSC Polo Club for lunch. My friend happens to be a member and enjoys dining here, so she was kind enough to treat me to a simple lunch. The weather was just too hot today to be hanging out by the pool, so we opted for the more comfortable surroundings of the Air Bar.

Scorching Bangkok day 4: no LV at LV

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Since my last trip to Bangkok, Indian Hairy Legs has launched a new project in collaboration with a major global fashion house. Gaggan at Louis Vuitton opened a few months ago within LV The Place Bangkok at the newly-renovated Gaysorn Amarin. The location - Amarin Plaza - holds memories for me from decades ago when the Parental Units lived in Bangkok. They used to entertain at the Heritage Club on the top floor of the building, and I had occasionally also dined at the McDonald's downstairs - which had been the first one in Thailand, where the prices were shockingly unaffordable by local standards back in the day.

These days Louis Vuitton has taken over a corner of the shopping mall, and in addition to a café on the ground floor, they've opened this restaurant inside the boutique. Now it's my turn to check this place out, and I invited a friend along. Neither of us came dressed in Vuitton like many of the other patrons. In fact, I don't think I don't own any item from them...

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To no one's surprise, the iconic Louis Vuitton monogram is everywhere... including on the display plates which, like all the ceramics in the house, were custom made in Arita (有田). By the way, that leather Vivienne napkin ring? Not a souvenir you can keep from the meal. You can probably buy it from the boutique, though...

Scorching Bangkok day 4: ice, rice, baby

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I got out of my hotel reasonably early to run an errand. I had forgotten my notebook computer at home, and a kind soul who happened to travel to Bangkok had brought it with him to his hotel, so I got myself a car and traveled to Bang Na to pick it up.

I needed some breakfast this morning, and since the fish ball noodle shop recommended by a local isn't open, I figured I'll just go back to Ta Chai Sukhothai Noodles (ตาชัยก๋วยเตี๋ยวสุโขทัย), where Indian Hairy Legs brought us to have noodles last year.

As usual, the soup with both fresh and preserved radish comes first.

I chose egg noodles for my Sukhothai noodles (ก๋วยเตี๋ยวสุโขทัย), which I immediately regretted. This was just like the noodles in Cantonese cuisine... I do like the vinegar in the mix together with the ground pork, char siu (叉燒), bean sprouts, and diced string beans. Unfortunately, though, the noodles stuck together in my bowl.