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Bangkok Restaurants and Dining |
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Bon Appetit from Dining in Thailand
It is often said; the signature of a well-lived life is one filled with many experiences - some of which include indulging in gourmet extravaganza and simply living life to the fullest. We are happy to share this culinary journey with our website visitors. Thais in particular, with their zest for life, are keen connoisseurs of fine cuisine. Recognizing this, we are pleased to bring you some of the best culinary delights Thailand has to offer with almost 500 restaurants. Check out the Bangkok Restaurant Guide!
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Chiang Mai Restaurants and Dining |
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Chiang Mai an increasingly popular destination and the nubers of terrific restaurants are incresing steadily. Already renowned for offering a unique dining experience, Chiang Mai also offers an entire range of international and Thai cuisine. We trust our restaurant guide will help you select where you may want to go for your Chiang Mai dining experience. Return to the Chiang Mai Restaurant Guide
The "Gem" Of The North
Chiang Mai is no longer the quaint, picturesque, town of a bygone era so often depicted in documentaries and postcards. The temples are more numerous than any other place in the kingdom and are a draw to some of the 2 million Thai visitors and 2 million international tourists that visit the city every year for the numerous activities. Development in the area has mushroomed and remote villages are now easily accessed and considered part of the growing city.
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This doesn't Taste like Chicken. It's Not, it's Duck! |
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Tastes like chicken. That phrase has been used to describe everything from quail to frog
with varying degrees of accuracy. But not duck. Duck is, in fact, valued for its rich, dark
flesh; when prepared well, it's more flavorful than chicken, with a skin that crisps in a way
that chicken skin often doesn't. Sadly, home cooks shy away from duck, often because
of its fatty reputation (it is, of course, a water fowl, so it needs the protection of the fat).
We'll solve that problem, and show how easy it can be to quarter a whole duckling. We'll
prepare duck legs by braising them (a great technique for dark meat) and the breasts
with a simple sear. We will also make a sauce of ginger and cassis that is a perfect,
tempered accompaniment.
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Duck Was Too Good for Foie Gras |
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Foie Gras
Historical records show that foie gras is as old as the Pharaohs of Egypt and the Romans. The ancients discovered that geese and ducks tended to overfeed themselves in order to get ready for their long migratory journeys, often to a different continent, producing a fattened liver. The method used to fatten the liver of the duck is what is so controversial. The pronunciation of the word is more like Fwaah Graw, not Foy Graw, as is often heard.
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Eating Insects or Bugs in Thailand |
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These aren't the appetizers that I had in mind!
There are many food sellers plying their trade on the streets of Bangkok. Some offer fried noodles, some sell soup, and many sell som tam, which is one of Thailand's staples, a meal of Papaya Salad, but there isn't anything like the fare of my vendor friend Wanlert. He sells fried insects in the Sukhumvit area, and while they may not be to everyone’s tastes, there doesn't seem to be any shortage of customers.
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Top Chef Khun Win tells: How to make sure your eggs are still good? |
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Egg yolk should be round and albumin blurry.
Every one of us who have been cooking, have been sometimes wondering are those eggs in the fridge still usable?
Unfortunately we sometimes realize the eggs are not good, but not until they are already in the baking mix. For the better recipes you may want to use freshest possible eggs, although they do not give away anything based on smell yet.
Our Chef Khun Win tells easy ways to make sure the freshness of eggs before you start cooking.
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Snails - Who Eats This Stuff? |
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Escargot
One of the most famous dishes in French cuisine, usually served as a starter, is escargot, a preparation of snails which can be served with a variety of sauces. Some Westerners, particularly American consumers find the thought of escargot somewhat repulsive, as snails aren't associated with food in the United States. As a matter of fact, most probably view snails only as pests. However some adventurous American diners do try escargot at least once for the experience or guys on a date wanting to impress a girlfriend.
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Iranian Caviar:
This caviar comes from the pristine environment along the Iranian coastline of the Caspian Sea. This part of the southwest Caspian Sea is where colder waters produce a richer, cleaner flavor. The water and air are as clean and pure as ever along the Iranian coastline.
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Russian Caspain Caviar:
Russian Caspian Caviar - rich and luxurious, exquisite morsels that capture the essence of the sea. Nothing compares to their true gourmet taste: beluga caviar, sevruga caviar, ossetra caviar. The Russian method of processing the sturgeon roe into caviar has been handed down through generations of forebearers who not only caught and processed the roe, but also developed a national taste for it.
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The U.S. Goverment says that the roe of sturgeon may be called simply "Caviar," whereas the roe of other fish can be called "Caviar" only if the name of the fish comes first. The following is a descriptive list of caviars made from American fresh water fish:
American Carviar:
American Caviar is primarily harvested from the Paddle Fish and Atlantic Sturgeon and resembles the Sevruga grade of the Caspian Sea, although the size of the roe can be slightly smaller. American Sturgeon Caviar offers the consumer genuine caviar at an affordable price - sometimes, half the price of the equivalent imported grade.
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