Jan 9 2011

y grill – jakarta

I have had some incredible meals in jakarta but this teppanyaki restaurant is truly exceptional. the entire experience, the tableware, glasses, staff, service begin to elevate the evening’s dining experience before you even start to eat. each course was meticulously prepared and many were presented with simple information cards describing the food or an observation about that dishes experience. the grade 9+ wagyu beef was presented as a choreographed ceremonial event – from the initial presentation to the guests – to all of it ended in up in several course that eventually followed. one of the deserts was pashmak – persian candy floss and another glass of ‘molecular’ berries of fruit liquid.

y grill
Wisma Nusantara, 3 rd Floor
Jalan M.H Thamrin, Jakarta
T : 0062/21 3193 6026


Dec 28 2010

suntory tepanyaki – waikiki

this was a great traditional tepanyaki place just off waikiki beach. we were the only non-japanese and it was a full house so that’s always a good sign…

2233 Kalakaua Avenue #307
Honolulu, HI 96815
(808) 922-5511


Dec 27 2010

vienna – naschmarkt

we used to live in vienna just off the ringstrasse and often went to the naschmarkt on the weekend. one of the great old ‘farmer’s markets’ in central europe. in addition to these food sellers – there are great restaurants and a great flea market at the end of this block…

Wienzeile
1040 Wien, Austria
01 5463405430


Dec 27 2010

klm breakfast

business class breakfast on klm. an oblong box with edible dishes filled with 3 little food objects and a kind of sweet cheese block…


Dec 24 2010

swiss treats

some favorites from our last trip to zurich and basel. we love the zurich zoo and the best part about european museums, zoos or any cultural place – is great edible food and drinks for lunch. The Confiserie Sprüngli has the best little ‘luxembergerli’ mini-macaroons that I have ever had. I was able to smuggle this chunk of parmigiano reggiano bought at carrefour for about 5 dollars. I put it in the kid’s backback at customs. crepes with a morel cream sauce and vitello tonnato in a basel cafe and a turtle bread from migros market.

Confiserie Sprüngli AG
Bahnhofstrasse 21
8001 CH-Zürich
http://www.spruengli.ch


Dec 24 2010

soul farm – torino

I had booked a night at this hotel on the outskirts of torino last summer. it was pretty spectacular driving through the hillside and seeing this fortress off in the distance capping one of the higher hills. when we arrived, it was like a scene in ‘the shining’ – there was no one there on the property – it was still and almost sunset. the lobby and corridors were also empty and we learned that people mainly stay at the hotel and spa on the weekends to use the facilities or attend weddings. the highlight was the manager calling and confirming he booked a table for our family that evening – and when we arrived there was only one other couple eating and 20 other empty tables. all in all – great attention to detail and design, even though it was a little desolate and serene…

Soul Farm Hotel and Spa
Via Superga, 1
10020 Montaldo Torinese Turin, Italy
011 9406001


Dec 20 2010

gothenberg, sweden – meals

some winter dishes from my visit to gothenberg a few years ago. after years of living in europe, I typically read the herald tribune – which is the best friend you can have as an ex-patriate. during this visit, the restaurant had no papers – only a copy of the financial times weekend edition. after an hour of reading the weekend ft – I was totally hooked. I have since switched my allegiance and get it delivered back at home in LA…


Dec 20 2010

fresh pasta making

I am amazed that the recipe for making egg pasta is so deceptively simple. it’s really all about the best ingredients when you have something as simple as this…

  • 2 1/3 cups all-purpose flour
  • 1 cup semolina flour
  • 1 tsp. salt
  • 1 Tbs. olive oil
  • 4 eggs
  • 2 Tbs. water, plus more as needed

In the bowl of an electric mixer fitted with the flat beater, combine the all-purpose and semolina flours, salt and olive oil. Beat on low speed just until combined, about 30 seconds. In a small pitcher or other pourable container, whisk together the eggs and water. With the mixer on low speed, slowly drizzle in the egg mixture and beat until the flour has been absorbed into the egg mixture, about 2 minutes. Stop the mixer and, using your hands, squeeze a small amount of dough into a ball. It should be moist enough to hold together but not sticky; if it is too dry, add more water, 1 tsp. at a time. Transfer the dough to a work surface and shape into 2 balls. Wrap separately with plastic wrap, then flatten each ball into a disk. Let stand at room temperature for at least 30 minutes or up to 2 hours. (williams-sonoma recipe)


Dec 19 2010

harry’s new york bar, paris

I finally visited the original harry’s bar in paris a few years ago. you have to have a bloody mary and hot dog when you visit. the best…

5 Rue Daunou 75002 Paris, France – 01 42 61 71 14
Open Daily 10:30am-4pm
http://www.harrys-bar.fr/


Dec 17 2010

aloha table, waikiki

we were walking from the moana surfrider towards the convention center and found this place on a side street in a non-descript building. the food was amazing – fresh and tasty – better than some of the higher end joints we ate at on our visit. try the loco moco the salmon

about Loco Moco (loh-koo moh-koo) is Hawaii’s original homemade fast food and can be found at just about any fast food joint, roadside diner, mom and pop restaurant or lunch wagon in the Islands. It is truly unique to Hawaii, and it is a comfort food, or “local grind,” of the Hawaiian Islands. Local food is not the cuisine that is served in upscale hotels and restaurants of Hawaii. It is a basic structure was established soon after World War II – the best fast food or mixture of cuisines from many Pacific rim countries, with a special Hawaiian twist.

Loco Moco is a mountainous meal consisting of a heap of white rice topped with a hamburger patty and a Sunnyside-up egg, and then smothered in gravy. This dish is popular for breakfast, lunch, or dinner and is a candidate for the Cholesterol Hall of Fame.  As you eat, break the egg – then blend the burger, egg, rice, and gravy on your fork for each bite for a real taste of paradise.

There are many people who claim to have invented Loco Moco, but it is generally agreed that around 1949, either the Cafe 100 or the Lincoln Grill (both in Hilo, Hawaii) originated the first dish of Loco Moco. According to the story, the dish was created for teenagers who wanted something different from typical American sandwiches and less time-consuming than Asian food to eat for breakfast. The nickname of the first boy to eat this concoction was Loco (“crazy” in Portuguese and Hawaiian pidgin). Moco rhymed with loco and sounded great, so Loco Moco became the name of the dish.

2238 Lua’ula St.
2nd Fl
Honolulu, HI 96815
(808) 922-2221