Dining Guide | All about Eating and Drinking in Chiang Mai

Dining Guide Vol.33

noreply@blogger.com (Lanna Info Media) — Sun, 28 Apr 2013 04:11:00 +0000

The latest edition of Dining Guide (Vol.33)

Cover:

Thai Fruit Market

photo by Satina

Feature Story:

Fruits for the Hot Season

ดับร้อนเด้วย ผลไม้

Interview:

Russ Markowitz from My Place Lounge

Review:

Green Table

Mu's Katsu

ดับร้อนด้วย ผลไม้

noreply@blogger.com (Lanna Info Media) — Sun, 28 Apr 2013 04:04:00 +0000

ENGLISH

ด้วยความร้อนองศาเดือดสภาพอากาศในเชียงใหม่ทะลุ40องศาเกือบทุกวันก่อให้เกิดความเครียดแก่ร่างกายคนเราในช่วงเวลานี้ ร่างกายเราจึง จำเป็นต้องดึงเอาพลังงานและสารอาหารที่เราสะสมเอาออกมาใช้เพื่อให้ สามารถรับมือกับภาวะดังกล่าว แร่ธาตุ วิตามินและน้ำมีความสำคัญเป็นอย่างยิ่งแต่ น่าเสียดายแม้ว่าเราต้องการพลังงานสารอาหาร ที่มากขึ้นเพื่อให้สามารถรับมือกับสภาพอากาศที่ร้อนแต่เรากลับมีพลังงานไว้ใช้น้อยมาก นั่นเป็นเพราะคนส่วนใหญ่ไม่ได้รู้สึกอยากรับประทานอาหารยามอากาศขึ้นสู่ระดับร้อนมากโชคดีที่มีวิธีแก้ปัญหานี้ง่ายๆ ถ้าอากาศร้อนมากๆจะทำให้เรารู้สึกไม่สบายตัว วิธีแก้ก็คือ รับประทานผลไม้เมืองร้อนจะช่วยบรรเทา อาการและผลกระทบที่เกิดจากความร้อนของอากาศได้ดีทีเดียว

Important Vitamins and other Nutrients

Vitamin C is a water-soluble vitamin with antioxidant properties. It strengthens the immune system, protects against cancer and cardiovascular diseases. It is also vital to the production of collagen, the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones.

Vitamin A is important for maintaining healthy skin, teeth, skeletal and soft tissue, and mucus membranes. It also helps to strengthen the immune system and is crucial for eye sight. Vitamin A is fat-soluble and is found in animal products such as liver and eggs, and in fruits and vegetables containing pro-vitamin A carotenoids, such as beta-carotene, which is converted by the body to vitamin A. See 'Carotenoids' below.

Vitamin B-complex is a group of twelve water-soluble vitamins that play important roles in cell metabolism. Well known B-vitamins include thiamine (B1), riboflavin (B2), niacin (B3) pyridoxine (B6) and folic acid (B9). They are important for the breakdown of carbohydrates into glucose (providing energy for the body), the breakdown of fats and proteins, and for skin, hair, eyes, mouth and liver.

Carotenoids are naturally occurring plant pigments with powerful antioxidant properties. Found in red, orange and yellow fruits and dark-green vegetables, they help to strengthen the immune system and lower the incidence of cardiovascular disease, eye diseases, and cancer. Important carotenoids include lycopene, which can reduce the risk of prostate cancer, and lutein and zeaxanthin which protect against age-related blindness. Beta-carotene, a pro-vitamin A carotenoid, is converted to retinol, an active form of vitamin A.

Potassium is an important component of cell and body fluids and helps control the heart rate and blood pressure. Thus, it offers protection against stroke and coronary heart diseases.

Mangnese is vital for the proper absorption of calcium and helps the body form connective tissue and bones. Besides it is a constituent of the enzyme superoxide dismutase, a potent antioxidant that helps scavenge harmful free radicals in the body.

Copper is a helpful cofactor for red blood cell synthesis.

Pectin is a soluble dietary fiber which helps in digestion. It binds cholesterol in the intestines, increasing its elimination from the body.

Fruits for the Hot Season

noreply@blogger.com (Lanna Info Media) — Sun, 28 Apr 2013 03:58:00 +0000

ใทย

As most of our readers can probably confirm the hot season in Chiang Mai can get pretty challenging at times. With temperatures reaching well into the 40's Celsius (above 100 degrees Fahrenheit) almost on a daily basis, our bodies are often strained to the maximum. During such times it is all the more important to take in sufficient nutrients so our bodies can cope with these extreme conditions. Minerals, vitamins and liquids are particularly important. Unfortunately, though, just when our bodies require more nutrients, we usually consume less because most of us just don't feel like eating when temperatures reach aforementioned levels.

The result is often a lack of energy, fatigue and an overall bad temper. Luckily, though, there is an easy way to prevent or mitigate the effects of the heat. That is, the very hot climate that causes those effects brings with it their cure - in form of tropical fruits.

In the following section we provide details about some of the most popular fruits that are in season right now, and which help us get refreshed and provide the nutrients our bodies need.

Important Vitamins and other Nutrients

Potassium is an important component of cell and body fluids and helps control the heart rate and blood pressure. Thus, it offers protection against stroke and coronary heart diseases.

Copper is a helpful cofactor for red blood cell synthesis.

Pectin is a soluble dietary fiber which helps in digestion. It binds cholesterol in the intestines, increasing its elimination from the body.

Basic Thai Cuisine by Basic Line

noreply@blogger.com (Lanna Info Media) — Fri, 26 Apr 2013 09:08:00 +0000

facebook: www.facebook.com/BasicThaicuisineChiangMai

Basic Club by Basic Line

noreply@blogger.com (Lanna Info Media) — Fri, 26 Apr 2013 09:04:00 +0000

www.basicclubchiangmai.com

facebook: www.facebook.com/BasicClubWineBarRestaurantAtChiangMai

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Bodhi Zen Vegetarian Restaurant

noreply@blogger.com (Lanna Info Media) — Fri, 26 Apr 2013 08:58:00 +0000

www.bodizencuisine.com

My Place Lounge

noreply@blogger.com (Lanna Info Media) — Fri, 26 Apr 2013 08:56:00 +0000

Facebook: http://www.facebook.com/pages/My-Place-Lounge-Chiang-Mai/194924630541137

Tripadvisor: http://www.tripadvisor.com/Restaurant_Review-g293917-d2186668-Reviews-My_Place_Lounge-Chiang_Mai.html

Owner's movie credits: http://www.imdb.com/name/nm0548741/

Interview with the owner Russ Markowitz

Doo Dee Pub & Restaurant

noreply@blogger.com (Lanna Info Media) — Fri, 26 Apr 2013 08:50:00 +0000

www.doodeepub.com

Mu's Katsu Review

noreply@blogger.com (Lanna Info Media) — Fri, 26 Apr 2013 08:15:00 +0000

by Andy Fishman

SETTING: Mu’s Katsu is located in a small soi of well-known restaurants just off Nimmanhaemin. The restaurant face is small, but if you look you can spot tell-tale Japanese signage and understated decoration. The restaurant itself has a clean, simple aesthetic. The walls are blue, and the kitchen is open and flanked by a traditional counter with stools. Tables line the walls around the restaurant.

FOOD: The name tells you all you need to know – this place is all about Katsu - a lightly breaded, gently deep-fried pork cutlet served any number of ways. The Thai owner/chef “Pom,” trained in Bangkok with Japanese chefs, and nails many different classic Japanese flavors perfectly. On my last visit I was served up a fillet thick enough to fill up a Texan, but delicate enough to gently amuse a Japanese palate. It was served with a traditional savory-and-fruity tonkatsu sauce. My “set” also included a small salad with the best soy-garlic vinaigrette dressing I’ve ever had in Thailand. I could eat it straight off the spoon. Really! The miso soup is dead-on as well. My companion had a curry tonkatsu. The overflowing curry was thick and rich, garnished with a fine dice of vegetables – delicious! There was love in there for sure!

For those wanting something other than traditional tonkatsu, there is the now a mozzarella tonkatsu, as well as tonkatsu served over pasta, either Alfredo or Napolitan style, but overall your choices are limited to about 20 items. Had we not been so full afterwards, we might have even checked out the alluring panna cotta or deep fried Toblerone desserts just for fun. Oh well, next time.

BEVERAGES: They’ve got beer and soft drinks, but why not try a house-made drink like their honey lemonade? I had one and it was delicious! The taste of the honey really came through and helped me recover from the day’s heat outside.

SERVICE: The service from the owner and wife couldn’t be any friendlier. The connection they’re trying to make with their customers makes all the difference in the world. You can tell they care, and you’ll feel just short of being good friends with them by the time you leave. That being said, their other wait-staff are a little light on their English skills and quite reserved, but hard-working and dedicated just the same.

VALUE: If you like good food on a budget and want the full experience of dining out in a casual, friendly atmosphere, Mu’s Katsu needs to go on your list. The food is reasonably priced, made with care by the owner and his wife - and supervised by their 2-year-old daughter Mu from whom the restaurant gets its name. Be warned, the place is relatively small, and is proving itself popular – even among local Japanese (always a good sign!) - so it fills up quickly at peak times. As with many Japanese restaurants, show up and grab a counter seat or one of the few tables in the place, and wait for your order in a queue. You’ll be delighted chatting and watching Pom race around behind the counter making your food, and any wait will be well worth it as you eat delicious Japanese food prepared with love for a decent price.

Address: Nimmanhaemin Rd., opposite soi 13 (near Hillside Condo 2 & 3)

Tel: 088-407 3355 / FB: http://facebook.com/MusKatsu

===

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Green Table Review

noreply@blogger.com (Lanna Info Media) — Fri, 26 Apr 2013 08:12:00 +0000

Green Table…finally!

By FarrahPraisal

Finally somebody gets it! I’ve been reviewing restaurants in Chiang Mai for years now and this is the one I’ve been waiting for. They got it all right and it’s not often I can say that. And no…I don’t own it!

FOOD: Magnificent! The chef could have just flown in from the Mediterranean. The lamb chops are divine and the house made mint sauce is ambrosia. The beef carpaccio melts like butter in your mouth and the organic bed of greens underneath is just right. The pastas are perfect and the steaks are superb. This place can compete with the top restaurants in Bangkok any day except it’s so much more affordable! From start to finish I have yet to get a less than delicious dish yet but I will keep trying until I’ve had everything.

ATMOSPHERE:There are three distinct areas at Green Table with a different feel to each. The main dining room seats in the mid-twenties with a banquet on one wall and comfortable chairs opposite. There is a huge homage to Sophia Loren in the form of a portrait made from what appears to be small crystals. There is an elegance to the room but also a comfortable aspect that says you could dress up but you don’t have to if you don’t want to. The outdoor terrace is more casual but easier to converse and on a nice night it’s very enjoyable. There are also a few tables in the bar area for a more laid back experience. The lighting is just right and the music perfectly matched. I suspect the bar may someday disappear in order to provide more tables. It’s too good a restaurant and I think it will soon be difficult to get in without reservations.

SERVICE:Service on the whole is professional but with the exception of one or two servers mostly silent. I think when it’s open a bit longer and everybody is more comfortable they may converse and joke a bit more and that would be welcome. For now you get what you ordered…you get it quickly…they are eager to please...and most importantly they are professional and trained properly.

VALUE FOR MONEY: If you know me by now you know that I put a lot of value on a good meal with good service in a good atmosphere so for me Green Table is great value for money. I sent a friend there and he called me on arrival to tell me he thought the steaks were expensive. He called me back an hour later to tell me he was wrong because it was the best steak he ever had in Thailand. I rest my case. You get what you pay for.

OVERALL: What can I say that I haven’t already said…..oh right…parking! It’s free and easy. Pull in the free, secure parking lot on the ground floor and you’re there. Wines, drinks, desserts…yes yes yes! If you got the impression that I like the place than my work here is finished….See you at Green Table!

Green Table is located in Kantary Terrace , 2nd floor at 44, 44/ 1-2 Nimmanhaemin Road Soi 12.
Call 053-920 190 for further information.
Open 11am – 12am, Mon-Sunhttp://Facebook.com/greentableCM

===

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Interview with Russ Markowitz | My Place Lounge

noreply@blogger.com (Lanna Info Media) — Fri, 26 Apr 2013 08:02:00 +0000

We sat down with Russ Markowitz – wearing his signature hat and black-frame glasses – the owner of My Place, a bar turned restaurant/café that’s carved out a unique approach to food and atmosphere on Loy Kroh.

Interview by Andy Fishman

Dining Guide (DG): Tell us how you settled here in Chiang Mai and got into the restaurant and bar business.

Russ: Originally I came out here to take over two movies for Screen Gems that had both run over budget – Sniper and Vampire. That’s what I used to do – produce movies. When I looked around, I thought things were ok here, and I looked for more work, and the next thing I know, I was busy two years straight working on movies in Thailand.

DG: But how did you make the jump from movie production to settling down here and owning a bar and restaurant?

Russ: Well, you know, back then I’d be out most nights, and I got to thinking, “Why not just own my own place”? I’d been here a few years and I liked it, so I went for it. It’s been two years now that I’ve been working on My Place.
You can see that I’ve got the movie posters and the Hollywood theme going on – movies are my background, and I thought “Let’s do something different for Loy Kroh.”
DG: You use the phrase “working on this place” with a lot of emphasis when talking about your restaurant’s evolution, what do you mean by it?

Russ: Well, I’ll give you an example. When I first opened, we were mainly a bar and I got some experienced staff who had worked at other bars in town. These were nice and intelligent girls, and I watched them work. They were pouring shots into the drinks using the small end of the jigger, they were making all of their cocktails wrong – there were many things. So I started training them. I taught them to make a real cocktail, and to make it right every time – to a world standard, not the local standard. It’s taken some effort, but now I’ve got a great crew and everything’s working.

Look, I believe in an honest drink for a decent price. Do you know how hard it is to find a good cocktail in this town?! Now you can find them at My Place. We’ve got 13 kinds of shooters and 47 different cocktails, and my staff knows how to make every one of them right.

DG: You keep mentioning difficulties in finding and training staff.

Russ: One thing about being here on Loy Kroh two years and how happy I am with my staff is, you don’t know how hard it is. The first group of ladies I got in here were all friends from one town, but then one disappeared and so I brought in another girl, but my old staff didn’t like her, so everyone quit. And then I had to find a whole new screw where everybody got along. Things like that have happened at least twice. Everyone has to get along. If you’ve got one wrong person, they’d rather quit than have a conflict or tell you. It’s not easy. I’m really happy to have a great team of ladies working here now.

DG: Let’s talk about the food and what your influences are.

Russ: Well, there are a few things to say. First one is, I’ve worked out my whole life, so everything on the menu’s got some kind of healthy idea to it. I try to cook low fat. I only cook with olive oil. I make my own hash browns, pesto, and marinated peppers – things are fresh. I guess you could say my food is American – it’s everything. I’ve got the smoked Jamaican jerk pork, and southwestern chicken that I put in ciabatta bread paninis. Then I’ve also got a huge breakfast menu with all of the American favorites. But the pancakes are different – they’re really crepes, and I serve them with Log Cabin maple syrup! So who knows? The menu is based on a lot of things, and it’s always evolving – I start something as a special and see how it goes, and if it works, I put it on the menu. I also take requests. You can see I’ve got everything from good old peanut butter and jelly that a customer kept begging for, to that Northern chili naam prikh num and sai ua sausage panini. I try new things and see what works.

DG: Tell us a little more about your health philosophy, that’s rather unusual for a bar, yes?

Russ: Well, like I said, I’ve worked out my whole life, and so I understand nutrition. I get some guys that come in here and they lift weights, and they asked me for a high-protein, low-carb breakfast, so now I’ve got a five-egg and chicken breast breakfast on the menu that I make for them every morning when they come in.
At the same time, I also have lighter items like my spinach, ricotta, and herb mix for the paninis.

DG: How are things on this street, around town, and with your business?

Russ: Well, some things are changing, but things are up this year – and looking good. I probably get about 80% locals in the low season. In high season the walk-ins can be 70% of my business. We’re also with Meals on Wheels now, so that’s another thing we’re doing. It’s picking up. Some days we sell a lot that way, but most days it’s modest and steady.

DG: That last order they cooked up smelled so good. I thought I was smelling BBQ sauce, really good BBQ sauce, but then at the end it smelled like bacon. What was that?

Russ: You probably smelled both. The barbecue smell was probably the jerk pork, and then later she was probably cooking breakfast for someone else, and so you smelled bacon too. Since the kitchen is at the back of the bar, I keep a fan back there to keep it cool and to blow the smell of the food out onto the people on the street (said with a sly smile).

DG: Besides your evolving menu, you’ve hinted at some specials and special events.

Russ: Yeah. Well, I always host breakfast for the MMA fights back in The States. I get a crowd in here who does MMA and Thai boxing between 8 and 10am; they’re some of my regulars.
I’m also planning some events. I’m going to bring back sangria Sundays. And also a wine night. I’ve already got a cheese platter on the menu to go with it, so why not? I’ve got a few ideas, and I’ll announce them as we put them together.

DG: It’s kind of impressive the food, the pool table, the tables for diners – all in this tiny space.

Russ: Yeah. Well we started as a bar, and then I just thought “What else can I do here?” My Place has grown. I’m limited with that small kitchen, and my refrigerator space is maxed out by my menu. But then I still have the pool table and restaurant seating. These days we’re a bar turned healthy restaurant, and even a coffee shop if you think about it.

DG: Anything else about your place and its story you’d like us to know?

Russ: Yeah. I’ll tell you one more thing. You should go check out the bathroom. You know how a lot of bathrooms in town look. We keep ours clean and nice. My Place is a place where a couple can come for drinks or dinner, and your date doesn’t have to be scared going to the back. It’s spacious, new, and clean.

DG: Russ, we can see you’ve put a real personal and different touch into your place here. We can sense the quality. Thanks for telling us a little about your bar-turned-restaurant-turned-coffee shop.

Russ: Sure guys. Thank you.

===

Find more information about My Place Lounge

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Le Crystal Newsletter April 2013

noreply@blogger.com (Lanna Info Media) — Tue, 02 Apr 2013 04:22:00 +0000

Dining Guide Vol.32

noreply@blogger.com (Lanna Info Media) — Sun, 03 Mar 2013 06:29:00 +0000

The latest edition of Dining Guide (Vol.32)

Cover:

Monster Burger

Photo courtesy of NIC's Restaurant & Playground

Feature Story:

Kiddies' Land

อาณาจักรของเด็ก

Interview:

DADA KAFE

Review:

Nasi Jumpru

My Place Lounge

Interview with DADA KAFE

noreply@blogger.com (Lanna Info Media) — Sun, 03 Mar 2013 06:15:00 +0000

We recently had a chance to sit down with Wanida Bussabok, better known as Khun Da, the owner of DADA KAFE, one of the most successful health food restaurants in Chiang Mai. Having opened only a couple of years ago, the restaurant has become one of the city’s must-go destinations both for tourists and locals, and has contirnously been rated among Chiang Mai’s top ten restaurants on Tripadvisor.

Dining Guide (DG): Khun Da, please tell us how you started up DADA KAFE?

Khun Da: I first had a small shop not far from here where I only sold fruit and vegetable shakes and smoothies. It was in a great location, near many guesthouses, so it turned out to be quite successful despite its small size. You know, Western tourists like fresh juices. One day the opportunity came up to rent this place, so I and my husband Helmut, who I had met in my small shop, decided to open up DADA KAFE here.

DG: Why “DADA KAFE”?

Khun Da: DADA stands for my nick name, Da. We got the idea for “KAFE” (with capital letters) from a restaurant in Bali which we liked very much.

DG: It’s quite a change from a small street shop to a restaurant of this size. How did you go about it?

Khun Da: Well, at first we were mainly selling all the juices and smoothies I had on offer in my small shop. In addition to that we had simple dishes we thought Western tourists would like. That is, sandwiches and pitas. They are simple, yet nutritious. Later we started making more Thai dishes, but “farang” style. We use more fresh vegetables, less chilies, and make bigger portions than is common in typical Thai restaurants. Just look at our colorful Khao Soi, for example, the popular Northern Thai dish. Our customers love it, and they often ask us what all these vegetables are in there. Nowadays our menu includes a large variety of international dishes, such as burgers, sandwiches, pasta and salads, and Thai dishes adapted to the foreign palate.

As for drinks, we now have a huge selection of fresh fruit and vegetables juices and smoothies and […pointing to the jars next to the counter behind us] we make our own Kombucha tea. We also grow our own Wheatgrass which we sell as small shots. Both Kombucha and Wheatgrass are extremely popular with our customers.

By the way, to complete our range of healthy food we now also offer freshly made chocolates! They may not be so healthy for the body, but at least for the mind and spirit!

DG: There is a saying that it usually takes one to two years for a newly-opened restaurant to become profitable, if at all. This is especially true for Chiang Mai where competition among restaurants is very intense. In your case, however, it seems that you were doing very well from day one. How can you explain this?

Khun Da: I think it is because of how we do things here. We cater to a growing group of health-conscious travelers who appreciate the way we prepare our food and drinks. For example, we don’t put ice in our fruit shakes. Most of the other juice vendors in Chiang Mai put in lots of ice and syrup to a degree where you can hardly taste the fruit anymore. We don’t. As to the food, we only use fresh fruits and vegetables, and no MSG, of course. I teach our staff the importance of quality control and always tell them never to serve anything to their customers that they wouldn’t like themselves. For instance, if fruits or vegetables are only slightly rotten, they will be thrown away because customers will taste the difference.

In a way, our concept is simple. We serve healthy quality food and drinks in a relaxed atmosphere. I know this sounds like an old cliché, but it’s true, and it is probably the main reason for our success.

DG: Who are your main customers?

Khun Da: It is mainly Western tourists of all levels. This includes many Yoga and Thai massage students, but also ordinary travelers who simply like good food in a nice atmosphere. What most of our customers have in common is an open mind and spirit. This in itself creates and contributes to the positive atmosphere here. We also get Japanese and increasingly Chinese customers.

DG: Do you do any form of advertising?

Khun Da: Not much, really. We are on a city map and in the Dining Guide. Besides we have been rated top 10 on Tripadvisor for more than a year, and we are recommended in Lonely Planet and Le Guide du Routard. That helps, of course. The rest is word-of-mouth.

DG: How about staff? Finding good employees these days is probably one of the biggest challenges of running a restaurant in Chiang Mai these days.

Khun Da: That’s a very good point. Our employees are indeed big part of our success. They work very hard. Without them we wouldn’t be what we are today…. and we appreciate that. We have certain staff incentive programs in place to keep them happy and motivated.

DG: That all sounds very impressive. Do you want to share any final thoughts?

Khun Da: I would like to conclude with my philosophy that has served me well in my life and in business. “Think good, do good, get good”. It’s really that simple. If you do things right, customers will come and money follow automatically.

DG: Thanks so much for your thoughts. Good luck for the future!

Khun Da: Thank you. Now try some of our chocolates ...

=====

Find more information about DADA KAFE

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Nasi Jumpru Review

noreply@blogger.com (Lanna Info Media) — Sun, 03 Mar 2013 06:06:00 +0000

Approximately 5 or 6 years ago I wrote a review of Nasi Jumpru for another publication. At the time the restaurant was located in JJ Market. They had 4 tables inside and 2 tables outside. After several years of successful business at that location they built a beautiful new restaurant near Rhuam Chok Market on the road to Maejo. I thought it was time to write again. Here is the original review: http://www.chiangmai-mail.com/231/dining.shtml

And now:

FOOD: The food at NasiJumpru is still as original and tasty as ever. Although they have abandoned some of the “vertical food” aspect I wrote about in the original review the food is still as artistic as it is delicious. The chef goes to great lengths to create a beautiful presentation on each and every plate. The foodie will recognize bits of Thai, Vietnamese, Indonesian and Japanese blended together to create new dishes as well as variations on traditional ones. The chef often adds local fruit to seafood and meat and the result is wonderful. The kitchen has also added a few desserts which is always appreciated by this rotund writer.

Atmosphere:The atmosphere between the old and the new Nasi Jumpru is night and day. The new restaurant is spacious and grand. The dining room is big and bright with floor to ceiling glass all around and white furniture with splashes of color everywhere. The venue now seats an easy 40 for sit down indoors with room for an additional 20 outside. An enormous antique barrel with a chandelier overhead serves as the centerpiece and doubles as a buffet table when needed. Downstairs houses several shops carrying clothing and jewelry designed in house.

Service: Transition from a six table restaurant to a 16 table restaurant is bound to be a challenge and right after the move service was touch and go but I am happy to report that the kinks appear to be out and service was smooth.

Beverages: Nasi Jumpru offers a list of wines that are complimentary to the food they serve. They also offer a number of house creations such as “roselle with root beer” which you need to try to appreciate. Soft drinks and coffee and tea are also available.

Value for money: The best way to dine at Nasi Jumpru in my humble opinion is to dine family style and share each dish as it arrives. With flavors as unique and different as this I think everyone should have a taste. Prices are reasonable and it’s easy and inexpensive to try a large number. The only downside I some portions are small and if you are sharing with more than two persons you should ask the waiter if you need to order a double.

Nasi Jumpru is located on the Maejo Road just past and opposite Rhuam Chok Market. They open every day and have plenty of parking.

Address: Road just past and opposite Rhuam Chok Market

Tel: 053-345 362 | Open daily

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My Place Lounge Review

noreply@blogger.com (Lanna Info Media) — Sun, 03 Mar 2013 06:03:00 +0000

Setting:

My Place Lounge is a friendly hole-in-the-wall bar and restaurant that sits toward the end of Loy Kroh. There is a strong American touch to the place with Hollywood movie posters on the walls, a full bar on display, and a Farang-oriented menu. The place has a definite guys’ feel to it, but any lady comfortable with a stroll down Loy Kroh would fit in just fine here. Nothing fancy about this joint, so it’s a fine place to grab a bite or a drink daytime or nighttime, whether you’re dressed casually in shorts or with your shirt tucked in.

Food:

Setting itself apart from most places, My Place Lounge focuses exclusively on Western food done well, with no Thai food on the menu. The attention to detail in getting the food right is obvious. My friend and I arrived about noon on a weekend and decided to have one breakfast item, and one of their featured Panini sandwiches. I had two eggs sunny-side up, with sausage and hash browns. The eggs came just as I ordered, with the yolks still runny. The sausage and hashers were exceptional. Whoever makes their tasty sausage has a definite touch for Farang sensibilities. The hash browns were served potato pancake style, crispy on the outside and tender inside, and seasoned perfectly. Given their Western food focus, we had to try a clever fusion item we spotted on their menu – the sai ua and naam prikh num panini. It’s just as they tell it in the menu – the naam prikh is tasty and has a great spicy kick to it, and it’s a perfect complement to the salty, herby sai ua and the melty cheese. Though my friend found the heat a bit much, I thought it a clever and delicious take on fusion food. Also, to help take the edge off the heat, and providing a nice complement to the sandwich, there was a side of perfectly tangy and sweet coleslaw. The Panini bread was excellent, by the way. Our simple lunch/brunch for two was just over 300 baht, including beverages.

They run a full bar, and though our brunch-time meal would have suited a cocktail just fine, we kept it simple and drank a coke and a soda water instead.

Service:

We were greeted with smiles walking in, and the service was unobtrusive and attentive the whole time.

Value:

Considering the well-thought-out Western menu, prices are moderate and the grub is good. We left full with our wallets intact. It’s not fancy, but a great place to grab a bite and chat with a friend over food or drinks all day long.

Address: 6 Loi Kroh Rd. , T. Chang Klan

Tel: 081-882 6766 | Open daily 11am - 2am

===

MORE REVIEWS

อาณาจักรของเด็ก

noreply@blogger.com (Lanna Info Media) — Sun, 03 Mar 2013 05:51:00 +0000

ENGLISH

มองย้อนกลับไปตอนอายุ ประมาณ 8 ขวบ เวลาพ่อแม่ของเราต้องการไปหาอะไรรับประทานนอกบ้าน ซึ่งส่วนใหญ่คงเป็นร้านอาหารสวยๆในแบบความคิดของผู้ใหญ่ ขณะนั้นเป็นช่วงเวลาที่ผู้ใหญ่สนุกกับการพูดคุย หัวเราะ แต่อาจจะน่าเบื่อสำหรับเด็ก อาหารส่วนใหญ่จัดเตรียมสำหรับผู้ใหญ่โดยเฉพาะ ทั้งรสชาด และสีสรร จึงไม่ค่อยดึงดูดความสนใจสำหรับเด็กๆเสียเลย ใช่ไหม เด็กๆอาจจะไม่เบื่อในช่วงนั่งรับประทานเท่านั้น หลังจากนั้นไม่มีอะไรน่าสนใจ อยากกลับบ้านเร็วๆ

ลองจินตนาการ ตอน8ขวบ พ่อแม่เรา พาไปรับประทานอาหารในร้านที่มีทั้งอาหาร และบรรยากาศที่สร้างขึ้นมาเพื่อเด็ก เมนู รูปร่างหน้าตา อาหารมันช่างตื่นตา ตื่นใจ มีสวนเล่นให้กับเด็กๆ ไม่ให้เบื่อ สามารถออกกำลัง และใช้จินตนาการ ได้อย่างเต็มที่ โดยไม่ต้องนั่งเซ็งอยู่กับที่ แล้วเรายังได้พบปะพูดคุย ร่วมเล่นกับเด็กๆด้วยกันได้ในสนามเด็กเล่น ฟังดูดีใช่ไหม

เยี่ยม! ถ้าเป็นอย่างนั้นจริง ภายในเชียงใหม่มีร้านอาหาร ภัตตาคารมากมายที่บริการอาหารชั้นเยี่ยม บรรยากาศเลิศ แต่ทำไมไม่ค่อยมีใครคิดถึง ลูกค้าตัวน้อย มีส่วนน้อยที่คิดถึงเรื่องนี้ บางร้านอาจเตรียมของเล่น หรือสนามเด็กเล่นให้เท่านั้น เพื่อไม่ไห้เด็กรบกวนพ่อ แม่เวลารับประทานอาหาร

เรากำลังจะพูดถึง ร้านอาหารที่สร้างขึ้นเพื่อครอบครัว โดยเน้นไปที่การให้บริการที่ตอบสนองความต้องการของลูกๆตัวน้อยด้วย มีรายการอาหารสำหรับเด็ก เครื่องดื่ม ของหวาน ภาชนะที่ดึงดูด สร้างความตื่นตา ตื่นใจให้กับเด็กๆ แล้วยังมีสนามเด็กเล่นที่แปลกใหม่ ไม่เหมือนทั่วไป ได้ใช้จินตนาการได้อย่างเต็มที่

มีสองร้านที่เป็นตัวย่างที่ดี คือ เดอะ ดุ๊กส์ และ นิคส์ เดอะ ดุ๊กส์รู้จักกันดีว่าเป็นร้านอาหารอเมริกัน แต่ก็ให้ความสำคัญกับครอบครัวตั้งแต่แรก ดังเช่น คุณเดวิด ผู้เป็นจ้าของได้คาดหมายว่าเดอะ ดุ๊กส์จะต้องเป็นร้านอาหารสำหรับครอบครัวเพราะฉะนั้นจึงได้จัดทำรายการอาหารพิเศษสำหรับเด็ก มีผลไม้ และคุ๊กกี้ให้กับเด็กๆ มีสีให้เด็กได้ระบายเล่น นั่นก็สามารถดึงดูดให้มีลูกค้ามากันเป็นครอบครัว และดูเหมือนว่าเด็ก จะเป็นฝ่าย โน้มน้าว ชวนพ่อแม่ให้ไปที่เดอะ ดุ๊กส์

อีกร้านหนึ่งที่ให้ความสำคัญกับเด็ก และดูเหมือนจะมากกว่าร้านอื่นๆ คือ นิคส์ ตั้งอยู่ใกล้กับ ไนท์ซาฟารี เมนูอาหารจัดเตรียมไว้สำหรับเด็กโดยเฉพาะ เช่น มอนเตอร์ เบอเกอร์ ออกแบบเมนูให้มีสีสรร และหน้าตาอาหารไม่เหมือนที่อื่น นอกจากนี้ยังได้จัดเตรียมสนามเด็กเล่นที่ทำมาจากไม้ไผ่ แปลกใหม่ ไม่เคยเห็นที่ใดมาก่อน ทำให้เด็กมีจินตาการ ทำกิจกรรมร่วมกับเพื่อนๆจากที่สังเกตเด็กๆจะใช้เวลาอยู่ที่สนามเด็กเล่นมากกว่า นั่งรับประทานอยู่กับพ่อแม่ ทำให้พ่อแม่มีเวลาพูดคุย สนทนากับเพื่อนๆผู้ใหญ่ด้วยกันโดยไม่ต้องกังวลเด็กๆจะเบื่อ

ในโลกเราวันนี้ทุกคนให้ความสำคัญเด็กๆมากกว่าเดิม ดังนั้นร้านอาหารก็ควรคำนึง และเพิ่มจุดขายไปที่ครอบครัวมากยิ่งขึ้น เพื่อสร้างความแตกต่าง ส่งเสริมสถาบันครอบครัว และเนื่องจากในเมษายน เป็นเดือนปีใหม่ไทย ลูกหลานต่างกลับมาเยี่ยมเยือนครอบครัว ซึ่งอาจจะมีสมาชิกตัวน้อยมาสวัสดี คุณตา คุณยาย เป็นไปได้ว่าจะมีโอกาสพากันออกไปรับประทานอาหารนอกบ้านทั้งครอบครัว ทีนี้ก็ไม่ต้องกังกลเกี่ยวกับร้านที่เหมาะสมกับทุกคน แล้ว

Kiddie's Land

noreply@blogger.com (Lanna Info Media) — Sun, 03 Mar 2013 05:48:00 +0000

ใทย

Put yourself in the shoes of an eight- year old child for a moment. Your parents want to go out for dinner to this stylish restaurant. You already know how this will end up. While your parents will have a good time, chatting and laughing with their friends and enjoying some fancy food, you will just be sitting there, starring holes into the air and waiting anxiously to go home. Meanwhile you will be served some perfectly arranged food that looks almost too stylish to be eaten, but at least it will distract your thoughts from your boredom for a moment, but not for long. In the end, everyone will have a great evening, except you. Doesn't sound very appealing, does it?

Imagine now, still being the eight-year old child, your parents took you to a restaurant where you could really have a good time in every sense. The food there not only pleases your palate but also your eyes. In fact, it is already fun to look at simply because of its lovely decoration. Like edible toys. Besides, there is this playground in the backyard where you can hang out and play with other kids like yourself. No need to be sitting at the table all the time and wait for the time to pass by. How does that sound? Too good to be true?

Well, the good News is, amidst all the countless restaurants in Chiang Mai which compete against each other by serving fancy food in stylish environments to an adult world, there are those few gems that actually keep in mind the youngest generation, i.e. the kids. Talk is not about those few Thai restaurants that have set up some form of playground on their premises in the hope that children will go out and spend time playing around on their own so that their parents are not disturbed.

We are rather talking about those establishments that have made children a central part of their business concept. They are among those businesses that have recognized the simple fact that children's understanding of "having a good time" is quite different from adults'.

Two of the best examples in this context are The Duke's and NIC's.

Even though The Duke's is best known for its authentic American food, the restaurant has always laid emphasis on families. As David from The Duke's explains, they always aimed to be a place for the whole family, not just adults. Correspondingly, The Duke's has since long offered a special kid's menu which - not

surprisingly - draws in lots of families with children. In fact, when talking to patrons, it appears that it is often the children who convince their parents to go to The Duke's for their special kids menu.

Another establishment that has recognized the importance of children is NIC's Restaurant & Playground near the Chiang Mai Night Safari. NIC's goes one step further than The Duke's. They not only offer a special kid's menu which includes playfully decorated hamburgers (see cover) but have also set up a unique playground made entirely from bamboo. It is this author's own observation that children often spend hours on the playground, making friends with other kids along the way, and only join their parents at their tables when the food bell rings. Thus not only the kids have a great time but also their parents who can converse with friends and enjoy dinner without having to worry about their children.

Restaurants that cater to both adults and children are in increasingly high demand, especially during family events like Songkran, the Thai New Years festival, when families like to dine out and have fun together. Parents will most certainly be rewarded with big smiles from their children if they select their destination accordingly.

Puccini Italian Restaurant

noreply@blogger.com (Lanna Info Media) — Sun, 03 Mar 2013 05:14:00 +0000

ครัวซองต์ สัญลักษณ์แห่งชัยชน

noreply@blogger.com (Lanna Info Media) — Thu, 03 Jan 2013 05:14:00 +0000

ENGLISH

“หนึ่งในเบเกอรี่ ที่ได้รับความนิยมมากที่สุดในโลกคงต้องเป็น ครัวซองต์ โดยไม่ต้องสงสัย ”
แต่ก่อนอาหารเช้าของฝรั่งเศสแบบดั้งเดิมต้องมีครัวซองต์ในมื้อนั่นด้วย หากว่าตอนนี้ครัวซองต์ได้แพร่หลายไปทั่วโลก ไม่ว่าจะเป็นแซนวิชในมื้อ เช้าหรือเป็นเพียงอาหารว่างที่ทานเล่นได้ตลอดทั้งวัน ประเทศไทยก็เช่น กัน ที่จริงครัวซองต์ออกเสียงค่อนข้างยากสำหรับคนไทยเรา แต่ได้รับ ความนิยมค่อนข้างมากในหลายปีที่ผ่านมา ซึ่งราคาไม่แพง ส่วนใหญ่ พบได้ที่ซุปเปอร์มาร์เก็ตขนาดใหญ่เช่นแม็คโคร แม้คุณภาพของครัวซองต์ ไม่เท่ากับครัวซองต์ในยุโรป แต่อย่างน้อยก็ช่วยสร้างกระแสให้เป็นที่รู้จัก และนิยมรับประทานกันแพร่หลายในไทยตั้งแต่นั้นเป็นต้นมา

อะไร คือ ครัวซองต์

ครัวซองต์ เป็นหนึ่งในชนิดของเบเกอรี่ เรียกว่า “เวียนนอยเซอรี่” มีต้น กำเนิดที่เมืองเวียนนา ประเทศออสเตรียเป็นอาหารที่เสิร์ฟให้สำหรับผู้ มีอันจะกิน และมีอำนาจเท่านั้น แป้งมีลักษณะผสมผสานระหว่างขนม ปังและขนมเค้ก ซึ่งส่วนผสม คือยีสต์ แป้ง น้ำตาลอุดมไปด้วยเนย และไข่ แต่ที่เราเห็นๆกันเป็น ครัวซองต์ “เวียนนอยเซอรี่ ลามิเนต”ประกอบด้วย แป้งหลายๆชั้นในภาษาฝรั่งเศส เรียกว่า “เดอร์ธอมบ์ สลับกับเนย เรียกว่า”เบอร์ราจ” การทำลักษณะนี้เพื่อสร้างโครงสร้างของแป้งให้เบา นุ่มโดยชั้นนอกกรอบเป็นเกล็ดๆเป็นชั้นๆ ถึงแม้ว่าคนจำนวนมากมักคิดว่า ครัวซองต์มีต้นกำเนิดมาจากฝรั่งเศส จริงๆแล้วมีตำนานเล่าว่าถูกคิดค้นได้ในเวียนนาเพื่อเป็นการเฉลิม ฉลองการสิ้นสุดจากการถูกรุกรานโดยกองทัพออตโตมันของตุรกีใน ปี1683ตุรกีได้ตัดสินใจที่จะโจมตีในเวลากลางคืนเพื่อหลีกเลี่ยงการถูก มองเห็น แต่ขณะนั้นเป็นช่วงเวลาทำงานของผู้ที่ทำขนมปังในเวียนนา พอดี จึงสามารถ้แจ้งเตือนชาวเมือง ได้ทันท่วงที ทำให้ครั้งนั้นได้กลาย

เป็นอมตะชัยชนะ เหตุการณ์ในขณะนั้นจึงได้บังเกิดขนมรูป “ เขาขนาด เล็ก"(ในภาษาเยอรมัน) มีรูปลักษณ์พระจันทร์เสี้ยวเพื่อเป็นสัญลักษณ์ ธงออตโตมัน เมื่อพระนาง มาเรีย อองตัวเนตของออสเตรียซึ่งมีพื้นเพมา จากเวียนนาเสด็จประทับที่ฝรั่งเศส ได้นำครัวซองต์ไปเผยแพร ่และเริ่ม ได้รับความนิยมในศตวรรษที่17

ประเภทของครัวซองต์

นอกเหนือจากครัวซองต์ธรรมดา ที่ใช้เสิร์ฟเป็นอาหารเช้า และสำหรับ แซนวิชยังมีครัวซองต์แบบสอดไส้ มีทั้งหวาน และเค็ม รสชาดต่างๆที่ นิยม ได้แก่ ช็อคโกแลต อัลมอนด์ แอปเปิ้ล ผักโขม แฮมและชีส

ชื่ออื่นๆทีใช้เรียกครัวซองต์ ได้แก่

เดนิช

เป็นเวียนนอยเซอรี่ครัวซองต์อีกประเภทหนึ่งที่มีลักษณะคล้ายๆครัวซองต์ ที่ทำจากแป้งและยีสต์ แต่จะมีเนยกับน้ำตาลมากกว่าซึ่งต่างจากครัวซองต์ ที่มีไส้ ทั้งไส้เค็มและหวาน เดนิชมักจะมีท็อปปิ้งรสหวานมากกว่าใส่ไส้ หรือทั้งสองรวมกัน รสชาดที่นิยมได้แก่ เพสทรี่ครีมแยมและผลไม้กระป๋อง เดนิชมักจะนุ่มกว่าครัวซองต์ธรรมดา ซึ่งมีรสหวานและมีแคลอรี่สูงกว่า อันที่จริงเดนิช ต่างก็มีที่มา มาจากเวียนนาเช่นกันกับครัวซองต์ ผู้ที่ทำขนม จากเวียนนา เป็นผู้ที่นำไปเผยแพร่ให้กับประเทศเดนมาร์ก สาเหตุเนื่อง จากคนทำขนมที่เดนมาร์กประท้วงหยุดงาน พวกเขาจึงต้องทำขนมแทน ในศตวรรษที่ 18หรือ 19 ปัจจุบันคนทั่วไปในประเทศอื่น ๆ จะเรียกว่า "เดนิช"แต่ในเดนมาร์กเป็นที่รู้จักในชื่อ"wienerbrod"หรือ "ขนมปังเวียนนา"

พัฟ เพสทรี่

มีแป้งเหมือนครัวซองต์และเดนิช พัฟ เป็นแป้งลามิเนตห่อไส้ มีทั้งไส้เค็ม และหวาน ความแตกต่างระหว่างพัฟ กับครัวซองต์และเดนิช คือไม่มียีสต์ แต่จะใส่เนยมากขึ้นเพื่อให้แป้งกรอบแตกเป็นเกล็ดชิ้นเล็กๆในปาก จากการที่ได้ไปลิ้มลองครัวซองต์ที่ต่างๆทั่วเชียงใหม่ ร้านที่เราเสนอนั้น สมควรแก่การแนะนำในด้านรสชาด และวัตถุดิบที่ใช้ ถือว่าใช้ได้ดีทีเดียว:

โฟลี่ Folies

จำหน่าย ครัวซองต์ ครัวซองต์สอดไส้ และ พัฟ เพสทรี่

ที่ตั้ง เซ็นทรัล แอร์พอร์ตพลาซ่า ใกล้อควาเรี่ยม

โทร.081 881 2375,084 176 5443

บ้านเบเกอรี่ (Baan Bakery)

จำหน่าย ครัวซองต์

ที่ตั้ง 3/9 ถ.สุริยวงศ์ ใกล้ประตู เชียงใหม่

โทร.053 272 216

เฟรนช์ เบรด คอลเลคชั่น บาย เชฟ โดมินิก French Bread Collection by Chef Dominique

จำหน่าย ครัวซองต์

โทร: 085-0322 935

ริมปิง เบเกอรี่ “ดิ โอเว่น”(The Oven)

จำหน่าย ครัวซองต์ และ พัฟ เพสทรี่

ที่ตั้ง ริมปิงซุปเปอร์มาร์เก็ตทุกสาขาใน เชียงใหม

ท็อป’ส เบเกอรี่ Top’s Bakery

จำหน่าย ครัวซองต์ ครัวซองต์สอดไส้ เดนิช และ พัฟ เพสทรี่ ที่ตั้ง ท็อป’ส สาขากาดสวนแก้ว สาขาเซ็นทรัล แอร์พอร์ต ลาซ่า และสาขาโชตนา (ใกล้โรงแรมโนโวเทล)

นานา ครัวซองต์ Na-Na Croissant

จำหน่าย ครัวซองต์ และครัวซองต์สอดไส้ ที่ตั้ง ถ.โสตศึกษา สันติธรรม

โทร: 085-0322 935

เบรด บราสเซอรี่ Bread Brasserie

จำหน่าย ครัวซองต์ และครัวซองต์สอดไส้ ที่ตั้ง ปันนาเรสซิเด้นส์ นิมมานเหมินทร์ ซ.6โทร: 053-289 229

Dining Guide Calendar 2013

noreply@blogger.com (Lanna Info Media) — Wed, 02 Jan 2013 10:07:00 +0000

Dining Guide Vol.31

noreply@blogger.com (Lanna Info Media) — Wed, 02 Jan 2013 10:05:00 +0000

The latest edition of Dining Guide (Vol.31)

Cover:

Croissants
photo by Brent Hofacker

Feature Story:

Croissants - Symbol of Victory

ครัวซองต์ สัญลักษณ์แห่งชัยชนะ

Opinion: Mai Mee

CALENDAR 2013

Interview:

Ron Gerrits from Orchid Charity Card

Review:

Pern's Mediterranean Restaurant

Open publication - Free publishing - More chiangmai

Croissants - Symbol of Victory

noreply@blogger.com (Lanna Info Media) — Sat, 29 Dec 2012 06:42:00 +0000

ไทย

One of the most popular bakery products worldwide is without doubt the “croissant”. Originally a traditional element of the French breakfast, it is now ubiquitous in bakeries around the world and consumed for breakfast, as a sandwich or simply as a snack throughout the day. Thailand is no exception to this. In fact, despite the somewhat difficult-to-pronounce name, croissants have been quite popular here for many years, thanks mainly to inexpensive in-house bakeries at large supermarkets like Makro. Even though the quality of those mass-produced croissants is rather questionable and has little to do with those made by artisan bakers in Europe, it has at least helped to create a market and an awareness for this particular type of pastry-bread.

What’s the Croissant all about anyway?

Croissants are one type of a group of bakery products called Viennoiserie,which originated in Vienna where it was originally reserved for the rich and powerful. A crossing between bread and pastry, the term is referred to by professionals to describe yeast-raised products sweetened with sugar and enriched with butter and eggs. Croissants in particular are part of laminated Viennoiserie, consisting of multiple layers of lean dough(“detrempe”) and butter (“beurrage”) to create a light, buttery and flaky structure.

Even though the croissant is usually thought to be of French origin, legend has it that it was actually invented in Vienna to celebrate the end of the second invasion of Vienna by Ottoman troops in 1683. The Turkish had decided to attack at night to avoid being seen, but the Viennese bakers, who were at work at the time, realized that the city was under siege and gave the alert. To immortalize this victory, the bakers created the Hörnchen (“small horn” in German), with a crescent shape to symbolize the Ottoman flag. It was Marie-Antoinette of Austria, originally from Vienna, who then introduced and promoted the popularity of the croissant in France, starting in the late 1700s.

Types of Croissants

Apart from the plain croissant which is usually served for breakfast and as the basis for sandwiches there are also croissants with enclosed fillings, both sweet and savory. Popular fillings include chocolate (“pain au chocolat”), almonds (“croissant aux amandes”) and apples (“chausson aux pommes”), as well as spinach (“croissant aux epinards”) and ham and cheese (“croissant au jambon et fromage”).

Cousins to the Croissant

Danish Pastry

Another group of Viennoiserie very similar to croissants is called Danish Pastry. Like croissants it is also made from yeast-raised laminated dough, but it usually contains more butter and sugar than the former. Unlike filled croissants whose fillings can be both savory and sweet and which are usually enclosed in the pastry, Danish usually contain sweet toppings, rather than fillings, or a combination thereof. Popular toppings include pastry cream, jam and canned fruits. Due to the nature of the toppings Danish are usually softer than croissants, sweeter, and thus richer in calories.

Just like croissants, Danish go back to Viennese bakers who introduced this sweet pastry to Denmark where they had to replace striking Danish bakers back in the 18^th or 19^th century. While this new pastry was called “Danish” in other countries, it is still known as “wienerbrod” or “bread of Vienna” in Denmark.

Puff Pastry

Just like croissants and Danish pastry, puff pastry is laminated dough usually wrapped around savory or sweet fillings. The main difference between them is that unlike croissants and Danish puff pastry does not contain yeast, but instead more butter, giving a more buttery and flaky mouth feel.

Top Croissants in Chiang Mai

As mentioned above, inexpensive croissants have been available in Chiang Mai for many years, mostly from in-house bakeries at large supermarkets. With the emergence of modern, specialized bakeries all over town, though, the quality benchmark for croissants has been raised considerably to an extent that one now finds croissants that rival those at artisan bakeries in Europe.

We have tasted croissants at different bakers of all sizes throughout town and come up with the following list of establishments that we think deserve a recommendation on these pages:

Folies

Products: Plain croissants and puff pastries

Contact: Central Airport Plaza, G level, near Aquarium, Tel: 081-881 2375 or 084-176 5443

2 Baan Bakery

Products: plain croissants

Contact: 3/9 Suriyawong Rd., near Chiangmai Gate, Tel: 053-272 216

French Bread Collection by Chef Dominique

Products: Plain croissants, mainly wholesale

Contact: 085-0322 935

Rimping Bakery – “The Oven”

Products: Plain croissants and puff pastries

Contact: All branches of Rimping Supermarket in Chiang Mai

Top’s Bakery

Products: plain and filled croissants, Danish and puff pastry

Contact: Top’s Supermarket at Kad Suan Kaew, Central Airport Plaza and Chotana (near Mercure Hotel)

Na-Na Croissant

Products: plain and filled croissants

Contact: Sod Sueksa Rd., Santitham, Tel: 086-586 5405

Bread Brasserie

Products: plain and filled croissants

Contact: Punna Residence Nimmanhaemin Rd., Soi 6, Tel: 053 289 229

Mai Mee

noreply@blogger.com (Lanna Info Media) — Sat, 29 Dec 2012 06:27:00 +0000

by Farrah Praisal

Each time you pick up your issue of The Dining Guide you expect by now to find a write up or two on local restaurants. Perhaps you agree or perhaps you don't. Perhaps you chuckle at my opinions or maybe you actually use it as a guide to your next dining experience. This month I have chosen to rant instead of review.

The fact is I went to three different venues this month with the intention of telling you how great the food was, how warm the atmosphere, how skilled the service staff and how amicable the proprietor. Instead of all that I am forced to write this rant. Why you ask? Because frankly we are not a vicious publication. We have no desire to hurt, slander, punish or unfairly judge. If it doesn't qualify ... I don't write it. As a result of this policy I was unable to find a new eatery this month that met my requirements for a friendly, enjoyable review. I have simple criteria when I write. If deadlines allow I prefer to visit a place more than once before I write anything ... everybody has a bad day now and then. I judge pretty evenly on food, service, atmosphere and value for money. I think the total experience is more important than any one aspect. I add in extras like parking, air conditioning, desserts and coffee. They are my bonus points. I also try to accept and review a place for what it is ...
I don't expect a pizza joint to rate high on atmosphere and I don't expect them to refold my napkin at a fast food shop. What I hope for is an attempt to provide me with decent and timely service at a fair price and please don't be out of half the menu items by 7 pm! I can't count the number of times I have cheerfully placed my order with great anticipation only to be told "MAI MEE" (”We don’t have”). Please throw away your menus and buy a chalkboard! At least then you can erase the items as you run out of them and not get my hopes up. I wouldn't be surprised if some visitors think “mai mee” is a local specialty since they hear about it at so many places.
A lot of locals tell me to accept the "mai mee", the bad service or the ear shattering music. I am to ignore the uneven timing, the fact that my main course came before my starter or the fact that my friend is finished and I haven't received my food yet. Let go of the annoyance that I didn't actually get what I ordered or that the steak I ordered medium makes a mooing sound when I stick my fork in it. Sorry but I can't. If standards are not expected then they will never be met or raised. "The waitress is new" is not acceptable. Train people before you set them loose on the floor. Or the old.. "oh, this is Thailand. What do you expect?" Perhaps as recently as eight or nine years ago I could have gone with the "we are a small village in Thailand and I could lower my expectations but the village is gone people ... we are a bustling city. If a hotel can train a staff of 60 surely local restaurants can train a staff of 6. I would love to be proven wrong on this so if you know a local restaurant that you would like to see reviewed please drop me a note at info@diningguidechiangmai.com .

Pern's Mediterranean Restaurant Review

noreply@blogger.com (Lanna Info Media) — Sat, 29 Dec 2012 06:23:00 +0000

by Farrah Praisal

SETTING: Pern’s offers a cozy dining room with approximately 10 tables well spaced and a lounge and bar area towards the back. The kitchen is visible which is always a plus in my book and diners can see the kitchen staff busily preparing food in the clean, well lit space. In addition to the dining room there are several tables outside on the veranda for smokers or those that just like to watch the foot traffic go by on busy Huey Khaew Road. The lounge area provides a comfortable sofa for cocktails or snacks and the bar seats about six.

FOOD: The style is Mediteranean but there are plenty of choices to satisfy pretty much anyone with a list of nine “around the world” offerings as well as steaks and salads and quite a few dishes for the vegetarians. Perns is sourcing their steaks from an organic Wagyu beef ranch in Australia and you can tell. Tender, tasty and priced right they are probably the best steaks in town running at about 599 baht. The Mediteranean dishes like the Lamb Tagine (349 baht) and the Moussaka (229 baht) are well executed and filled with so many flavors that each bite is different from the last. The Irish Lamb Stew at 299 baht is a hearty, comfort dish that I particularly enjoy. Recently I ordered the Beef Stroganoff (499 baht) and I thought the creamy piquant sauce and very tender strips of beef were excellent. I can’t write about Pern’s without mentioning the housebaked bread that is a real treat and perhaps the best I’ve been served at a restaurant here. There are a small number of desserts to choose from but the portions are large and I seldom have room for sweets.

BEVERAGES: In addition to the normal soft drinks, fruit juices, beers and coffee Pern’s has an extensive selection of wines by the bottle as well as three house reds and one house white. Wednesday is a special night with wine at 50% discount.

SERVICE: Service can be inconsistent and while I can honestly say I have had very good service at Pern’s I must also say I have had nights that were less than perfect but then I can say the same for just about any restaurant in the country. The important thing is that the owner cares about the level of service and it is noticeably better when he is present which is most of the time.

VALUE: The meal you get at Pern’s is well worth the cost. My feeling is that Brian Pern is well trained and a very creative chef. His range of ingredients goes beyond the necessary and sometimes to the extravagant. He prepares with patience and some of his techniques are time consuming and under appreciated. I have paid a lot more for less complex dishes.

BONUS: Pern’s has recently began offering healthy, low salt, low sugar frozen meals at Rimping and they are awesome. They feature some of my favorites like the Irish Lamb Stew and a delicious Steak in Red Wine Sauce. If you’re a working stiff who is tired when you get home these meal in a bag dinners are great. Ten minutes in a pot of boiling water and its ready to go and tastes delicious. Highly recommended.

Address: 26 Huay Kaew Road, opposite Shell Gas Station

Tel: 086 -1117 766 | www.pernsfood.com | Open daily 5pm - 10.30pm

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