On the Thai island Phuket there are countless restaurants – many of them do not survive a complete season after their mostly pompous opening. Those restaurants that have been in Phuket for more than two years can justifiably say they have made it. One of these culinary temples with a “stock guarantee” is the Surf & Turf in Phuket Town. Continue reading Surf & Turf Phuket Town
Until the year 2005 I had basically only very few points of contact with wine and then almost exclusively – as described at the beginning of In Vino Veritas – with the “reds”. The first bottles – the ones that were my taste buds for Australian wine, were two bottles of Pertaringa (Shiraz) from the year 2000. Continue reading Mollydooker – the Beginning
I visited the Let`s Sea Restaurant on the recommendation of a good friend from Hua Hin – in fact, I stayed at the resort. It soon turned out that the proximity to this very good restaurant was a big advantage and this was not only due to the discount for resort guests. Continue reading Let’s Sea Restaurant
Larded Leg of venison, Mussels in tomato white wine broth, Penne Nere Rigate and Black garlic butter
During my short visit to the Richmond Hotel Bangkok I had the great luck to meet Chef Maew Pratumthip Trakoonsri. She is in charge at the Richmond Hotel when it comes to fine pastries, cakes, pies or any kind of dessert. Continue reading Maew Pratumthip Trakoonsri – Executive Pastry Chef of the Richmond Hotel Bangkok