Start my first meal in Taiwan trip with Wenting Hot Pot. Weting emphasize on Emperor level service with finest ingredients. I have arrived around noon time without any queue and got a table right away.
Their front service provides costume for photo shoot, massage chair, nail decoration service, candy and hot tea in case you have to wait for the table.
Mix your own sauce corner. Variety of ingredients to make your own sauce depends on individual preference.
Ordered two persons Wagyu Surf & Turf set. The set were served beautifully. Mala soup is a numbing Chinese soup which consists of Sichuan peppercorn, chili pepper and various spices simmered with oil. From the photos it is red color soup on the right. Wenting soup are abundance in herb and spice ingredients and full of flavor. A trick is not to dip vegetables in Mala soup since it will soak too much Mala and resulted in too numbing flavor. Most people prefer dipping meat/seafood for a short duration and enjoy the flavor
AU Wagyu Beef
Abalone size are just bite size. The texture are fresh and resulted in sweet and enjoyable flavor.
Apparently, Matsuzaka pork is not a famous dish in Japan. From my research, I understand that it is a coined term in Taiwan. Definition aside pork texture are good and enjoyable. If anyone have further detail, it would be appreciated and I would update the info in the future.
Palsaik (팔색 삼겹살) is a famous Korean cuisine with three branches in Seoul and outlets in the US, Japan, Australia, China, Taiwan, Malaysia and the Philippines. With a recently opened branch in Thailand in 2nd floor of Siam center.
Famous for 8 colorful different flavors. I started with their signature set with pork belly that is marinated for 12 to 36 hours in eight different sauces – gingseng, red wine, pine leaves, garlic, herbs, curry, miso and gochujang.
Similar to some Korean places, staff took care of grilling and keeping pan clean using Radish which is an amazing idea. The thing about Thai people is that we are not used to have stranger cooking while we are eating in front of us and it could be awkward sometimes. Not a big deal though, still an amazing experience to leave it to the expert.
Pork belly are cooked very well with firm and fragrant texture. Different flavor offered a variety of enjoyable choice to choose from and side vegetables are surprisingly fresh.
Cheesy fried rice to complete the meal. The rice are not too dry or soggy and well-balance flavored.
The Ministry of Crab, a Sri Lankan restaurant institution, led by Chef Dharshan Munidasa(#25 Asia’s 50 Best 2018), cricket legends; Mahela Jayawardene; Kumar Sangakkara. Recently opened from 1st of December for dinner, My foodie instinct told me to book the table and went for this famous Sri Lanka originated restaurant.
Arriving around appointment time around 18:00 on 5th day of grand opening. Guest are arriving fast. Vibrant decoration on 1st floor. I was seated on 1st floor and did not take any peek at 2nd. Maybe next time then.
The menu range from famous Chili, pepper, curry, Garlic Chili or even butter crab. Size and availability of crab and shrimp are displayed by glowing crab shell on the decoration. Their constitution showing crab size start from 500 g to prevent under grown sized crab from being served.
Before starting the meal, waiter/waitress ask for a permission to provide you with a lap apron with apron. Apron are for one time used and you could bring it back home as a souvenir. Just don’t forget to wash it first if there are any spot from eating those yummy crab.
Crab liver pate (20 g) served with Melba toast and syrup
First of all, love that tiny beaker. Probably the smallest on I have ever encountered. Second of all, forget all extremely strong crab liver odor. I am not a big fan of crab liver sushi however, this one is just insanely good with a not too sweet syrup. A perfect appetizer indeed.
As my table consist of only 2 persons, we went for a medium (up to 800g) curry crabs served in a pot. I had observed that there are variety of crab that were served on plate too depends on your order. Crab quality are absolute fresh with insane amount of natural sweetness. Curry style remains different from what Chinese style curry crab with lots of egg and sweetness from seasoning. This curry crab are more packs a punch curry style with a dip of juicy Garlic bread to crack up enjoyable moment. I think the price are reasonable for the freshness of crab on the menu.
Chicken curry rice served with Pol Sambol, fried egg and Kade bread.
This soft and cooked to perfection chicken curry are spicy even matching Thai’s standard so that is a good sign with a punch of curry. Combining with Pol Sambol, Fried egg and Kade bread to ease spiciness. Pol Sambol is also refreshing light texture.
Complimentary Coconut Crème Brûlée
As the only dessert on the menu which they are planning to expand further in the future, aromatic coconut Crème Brûlée is a good way to complete this wonderful meal. The texture are enjoyable at first however, a little bit too creamy about half a way. I had also comment regarding this point to the waitress.
In conclusion, the restaurant service are smooth as for first week of opening as the staff are attentive and knowledgeable for their menu . It is also interesting to have a little chat with Jay (General Manager) and to see our wish list from Sri Lanka arrive before we even visit their original branch. I would say the place is well worth the experience.
Vietnam is famous as a tourist destination as a vibrant, dynamic south-east Asian country. I have traveled from Ho Chi Min city to Tri Tôn in the southern part of Vietnam. Starting my trip with delicious and full of flavor Beef Pho near my hotel.
Ciao hotel is convenient and close to the airport since I have to catch an early flight in the morning.
Arrived in Rag Gia and had my breakfast at Boulevard cafe. Bánh mì with Pate and sauce on hot plate with outside crispy and soft inside Baguette is such an enjoying way to start my morning.
Hồ đá đồi Tà Pạ is one of the most scenery tourist attraction in Tri Tôn. The landscape were shaped by dynamite explosion in order to extract gravel. I have observed that this place mostly consist of local tourist in Vietnam.
Tri Tôn are located in southern part and not far away from the sea. Therefore, local seafood are relatively easy to find. We have stop at street vendor with variety of seafood to choose your preference of cooking method.
Just traveled to Chanthaburi for a vacation. My group stayed in Cabin Creek Home stay with a convenient location next to a creek as the name suggest. I would recommend this place for a lazy vacation day in nature surroundings.
Watkhaobanchob are located close to Cabin creek and the place is close to Pratoosawan which translates literally to “Heaven’s Gate” The place is just amazing for a slow and relaxing walk in nature.
Ended my trip with Buffet style seafood. Shrimp, Crab and Fried Sea bass are just fresh and taste amazing.
It’s summer in Thailand and I’m going to enjoy my vacation at the beach Woo hoo! Photos are taken from Wan Vayla, Hua Hin (2-3 hours drive from Bangkok) with more than sufficient sunlight in the photos. Jumping into the pool to avoid heat is one of the best feeling ever >_<
ROD FAI seafood is a restaurant located in Hua Hin walking street. They also provide English menu and could communicate in English. The staff are friendly too.
My main target is lobster and here we go!
Garlic & Butter grilled Lobster – The aroma are jsut amazing. lobster texture are fresh and little bit chewy. Seasoning are well balance. I just wish they gave more butter sauce to have with a rice.
Pad Cha Scallops – The size and texture of scallops are good. However, the seasoning are lacking which leads to some bland taste which could be more spicy. Quite disappointing.
Grilled shrimp – Overcooked and the texture was too dry. Moreover, shrimp oil in the head are all gone T_T
Omelette – Oily in texture. this plate pass the standard. Nothing more than that.
Recently, I’ve found a restaurant with a Thai snack buffet in Samsen area. The restaurant provides seafood and Isaan (north eastern Thai style food). Snack buffet cost 199 THB per person and there are quite a choice of Isaan food to try out. They have informed me that snack buffet time is 16:00-22:00.
The ambiance of restaurant garden are quite lovely and would be a perfect spot for windy day in Bangkok.
Deep fried chicken joints. Crispy and crunchy and fits perfectly as a biting size snack. The seasoning are still bland thus some dipping sauce are recommended.