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Chimney

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    http://LuangPor.com/

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    Bangkok

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  1. Many thanks, guys, for the useful tips.
  2. Many thanks for sharing your experience, John. Very much appreciated. Guess I need to have the right connection or know the right crowd then, before even dreaming of going to such places.
  3. I've just learnt of the term "ichigen san okotowari" which probably means "regular recognized customer only" for the exclusive restaurants which do not open to the general public. Just wondering whether any eGullet members have been to any of such places? I came across Mibu Restaurant, which is run by Hiroshi Ishida. See http://www.independent.co.uk/life-style/food-and-drink/features/tokyo-treasure-the-food-at-japans-most-exclusive-restaurant-mibu-can-literally-make-you-convulse-with-pleasure-1696232.html By the way, although not strictly "ichigen san okotowari", has anyone tried Les Créations de Narisawa of Yoshihiro Narisawa (http://www.narisawa-yoshihiro.com/) yet? Please share your experience, reviews or comments, if you have.
  4. Thanks for sharing the news, Shinboners. This is great news for people who don't get out (of the country) much like myself.
  5. Many thanks, Shinboners, for the updates. It's good to see many changes in the top list. Now that Verge has earned their second hat, I think it's about time I pay them another visit.
  6. Many thanks for Chris, Peter, and other contributors to this thread. Very impressive, in-depth reviews in my opinion. ^^ "Sum" literally refers to a door, but is used loosely for some sort of open-air shelter, I guess. http://thai2english.com/dictionary/27257.html Prasantrin described "Sabai" very accurately above. http://thai2english.com/dictionary/2231.html
  7. Hi Bruce. Apart from being "the" IT-Sec guru, I didn't know that you have interests in culinary scenes as well. ;-)
  8. Many thanks for the excellent reviews, PCL. It's been a very long time since I last visited Flower Drum, and I've been there twice only when Gilbert was still around. I'm going back for a third time this Sunday, and just wondering whether anyone has visited this gastro temple lately?
  9. It's probably a little too far and inconvenient if you're staying near Melbourne University, but you can get (pretty good quality) uni from Suzuran in Camberwell. Tel. (03) 9882 2349 See map here. http://www.truelocal.com.au/business/suzur...-ltd/camberwell
  10. It's probably too late now for Shalmanese. If you stay at a 5-star hotel, such as the Westin, you can get the concierge to make a booking for you as well. I didn't know this a few years ago. So I made a booking 4 weeks in advance, and ended up having lunch there on a Saturday, which was still very nice nevertheless.
  11. I would have gone, but I am leaving for Thailand on Monday November 20th, until after the New Year.
  12. I don't have much details other than that it would be a la carte menu from Bocuse's own selection, and Bocuse might drop by your table just to say Hi. Unfortunately, the lunch menu hasn't been made available, though I guess it'd probably be similar to the banquest dinner on Friday June 2nd. Alas, I don't have the banquest menu either since I didn't pay $450 to attend the dinner.
  13. Yes, it's at Clown (or Krown, or any variance thereof). And yes, it's being held at the restaurant since Mouchel was Bocuse's apprentice. I can't afford to fly to Paris, so I guess this would be as close as it gets for me to experience the skills of a Michelin-stars chef.
  14. Thanks for the reviews, Dim Sim, Shinboners & PCL. Is anyone going to Paul Bocuse event next month? Given that I've given up consuming alcohols due to religious reasons, I don't think the Black Tie dinner on June 2nd is for me. I think I'll give a casual lunch on June 7th a try though.
  15. What Ondine described sounds like quail eggs as well, although quail eggs are probably much smaller. I love having quail eggs as dessert. You can make soup out of chopped ginger and brown sugar. While the water is boiling, you remove from heat, crack quail eggs and drop them into the pot, and let them get cooked by the residual heat. I also use quail eggs when making Saru Soba, which is cold buckwheat noodles, sprinkled with fresh Wakame seaweed, dried Nori seaweed, and Wasabi, then dipped in dipping sauce, dry seaweed and wasabi. I add quail eggs to the dipping sauce as well. Or you can probably fry them and eat them with a few drops of Maggi soy sauce. I've got a feeling that Guinea Fowl eggs can be consumed in the same fashion as well. I wonder if Queen Victoria market would have these eggs... "
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