Chon Thai Restaurant @ The Siam Hotel Have Your Spoon Ready For The Feast

Set within a cluster of three century-old Thai teakwood houses, which were once a part of antique dealer and OSS agent Connie Mangksau’s home, this hallowed venue entertained global glitterati the likes of Jackie Kennedy, John Rockerfeller, Roger Moore, William Holden and Henry Ford, to name but a few. Chon Thai Restaurant at The Siam really creates a special atmosphere that you will be hard pressed to find elsewhere. mylifestylenews writes……

Chon means spoon in Thai, so it is rather fitting to have our spoons ready to sample the food at Chon Thai Restaurant at The Siam in Bangkok during our recent visit. The spoon is a symbol of service, dining and sharing at this modern Thai restaurant with personality, we have to admit that in our search for authentic local Thai flavours, this one took us by surprise with the quality of the excellent Thai food.

This is the place that serves truly local food in a great location that takes you away from the usual touristy dining venues in Bangkok. You have views of the Chao Phraya River yet feels the world away from the frenetic pace of life in the heart of Bangkok’s royal district.

The menu has all the classics and then some, you will easily spoil by the choice, but we plunged into a veritable feast to ensure that we got to try a wide selection and range of both spice and ingredients.

A simple amuse bouche of eggplant dip with rice crackers is an effective taster to set the scene for what is to follow. Mind you, to be able to enjoy Thai gastronomy with authenticity, you may have to at least being able to bear the heat from its ingredients used.

We started off with a few of the Chef’s Market Specials which included Nham Prik Ong, minced beef and crispy pork crackling with shrimp and chili paste, local vegetables and tomato dip and Yum Tua Phu Goong, spicy king prawn and wing bean salad topped with boiled egg and crispy shallot. This is indeed a delicious start on all counts, with a lovely spicy kick in the minced pork dish and the crispy crackling added another dimension, so dipping was totally in order. The Spicy King prawns were so fresh and tasty, with the shallots and coconut really adding a crunch and the sweet tamarind sauce balanced out the spice. A must order in Chon Thai Restaurant.

We love the fact that Thai food has no particular correct order – one moment you are having a meat dish and then you are into the fruits of the sea, so right up next was another juxtaposition of dishes with a Yum Som O, mildly spiced white prawn and pomelo salad with crispy shallot, garlic and water chestnut, Yum Takrai Pla Krapong Thord, spicy deep-fried sea bass and lemongrass salad with shallot, fresh chili and mint leaves and Salad Ped Thord, slow cooked and seared crispy duck on spicy salad with Thai herbs and tamarind sauce.

What a trio of flavours that danced on the tongue with all the palate mixing up with a pleasant complexity. This is exactly what Thai food shall have in its very own essence. The pomelo salad was one of the best we had tasted in a long while, getting that balance of ingredients is not always met with success but the kitchen surely nailed this one. You will be sorry if this is not included in your order while dining in Chon Thai Restaurant.

The sea bass was beautifully battered and lightly deep-fried, creating a great balance of both outside and inside with crispiness and fluffiness that was sublime. The sourness of the lime juice, finely chopped lemongrass and fresh mint leaves were a perfect foil to add just the right acidity into the mix to give the best yin and yang balance in flavor.

The duck was mouthwatering in flavor that was juicy, tender and crispy all at once and not any worst than the French version of confit canard.

How can anyone miss Tom Yum Goong when comes to enjoying Thai food, this spicy lemongrass soup with prawns and other sharp ingredients used is always a must try for everyone. it is simply unctuous and coated the mouth with rich flavours and we guaranteed you wouldn’t want to share with anyone but to savoured it until the last drop. This soup can also easily turned into a disaster in Thai cooking if it is not being handled well, quite often be too watery and lacking in the spice department could show how a restaurant could possibly handle it without much care. In Chon Thai Restaurant, they got the right recipe in flavor with the right spice in balance.

Gai Yang, char-grilled spring chicken with ginger, garlic, lemongrass, crispy shallot, chili, spring onion and tamarind sauce was served next. How could we not to like this combination of ingredient used. Such pungent and poignant mixed of fresh herbs used to accompany the char-grilled flavor is nowhere can go wrong. This is indeed a stunning dish to end the main part of the menu with tender juicy meat and textures created with the blend of vegetable and spice that was well balanced and did not overpower the superb quality of the spring chicken. Aroi mak mak (delicious)!

The only dessert one could choose after so many contrasting dishes is the classic Tub Tim Grab, water chestnuts, pomegranate, jackfruit, palm seeds and shredded coconut on shaved ice. This dessert not only cools the mouth down after all the spices, but is the perfect refreshing ending for such tropical climate in Thailand. The ice creates a nice chilled offering that overall could not be faulted, which is all about the ripeness and combination of the gorgeous local fruits. Chon has certain brought the street food essence to live without compromised.

This should be a key dining destination in Bangkok if you are looking for excellent and authentic Thai food, so sip on Connie’s favourite Thai tipple of whisky soda while sampling The Siam’s revival of traditional, home-cooked Thai cuisine and surrender to its authentic charm. Chon Thai restaurant has it all.

Tried & Tested:

Location: 4/5

Design & Decor: 5/5

Food & beverage: 5/5

Service: 4.5/5

Value For Money: 4.5/5

Experience: 5/5

Highlights:

Gai Yang

Yum Takrai Pla Krapong Thord

Chon Thai Restaurant @ At The Siam

3/2, Thanon Khao,

Vachirapayabal, Dusit

Bangkok, Thailand

Tel: +66 2 206 6999

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

Omega 3 Introduces The Next Generation of Omega 3 Herring Caviar

Omega 3 Introduces the next generation of Omega 3 Herring Caviar created from caviar oil ethically sourced that is a sustainable sourced Omega supplement with benefits which fit into your daily lifestyle. It is proven high intensity efficacy and sustainably produced. Omega 3 fish oil is known as a miracle of nature that contains rich source of DHA & EPA (essential fatty acids), Phospholipids (cellular building blocks) and Choline (vital for liver and metabolic), it helps improve cardiovascular health, boost brain function and reduce inflammatory levels.

 

Omega 3 Herring Caviar is extracted from caviar oil harvested from the roe of herring caught off the North West Norwegian Fjords which contains such high concentration of Omega 3 which mean you can take less of it for more benefit. In addition, it comes in a small capsule that will not leave your suffering from unpleasant fishy burps. In partnership with Marine Stewardship Council certified fisheries, Omega 3 Herring Caviar is sustainably harvested by using a patented method which extracts the roe from the fishman’s catch before it is sent off from foodstuff, ensuring minimal waste in the food chain compared to other fish oil manufacturing processes. Moreover, it contains high concentration of Omega 3, that 3x as much of the essential fatty acid DHA (300 mg/g) compared to many other fish oil supplements.

‘Omega 3 Herring Caviar represents a new chapter in the Omega 3 story’, explains Tom Oliver, the man behind the self-created supplement brand. ‘It has a high rate of efficacy backed by clinical research and an easy to swallow capsule achieved without synthetic enhances or preservatives’.

EQ:IQ SS2016 Collection

 EQ:IQ brings to romance and glamour to SS216 collection leading lifestyle concept heralds the warmer months with an array of sporty, sexy and softly feminine looks.This season’s ready-to-wear womenswear collection comprises three main themes, paying homage to modern film and contemporary art forms. Unveiled this season, expect chic poolside ensembles, romantic British references and looks inspired by a wild English garden. To complete the new season offering, fashion basics to complement any style, high on attention to detail and essential for any modern wardrobe.

<Never Let Me Go>

Drawing from the dreamlike pastel palette of the movie, Never Let Me Go, this theme brings a British motif to Spring Summer 2016. Featuring classic British pieces, uniform-inspired detailing and soft, boyish forms, this theme reinterprets a retro English boarding school aesthetic into a charming contemporary look. The romance of the film is brought to life in puckered plissé skirts, gentle pleats, tunic-style dresses and lightweight trench coats. Summer tweeds, cotton twill and linen reference classic British fashion, while collars, boy shorts, buckles and emblem-like embellishments add a tailored touch, a recreation of young adult style.

<La Piscine>

French 1970s flair inspires this sporty, poolside theme, reminiscent of glamorous summer days in the sun. French film La Piscine informs sexy nautical stripes, classic all-white looks and pops of vivid orange. This strong, sporty collection is defined by its minimal, graphic aesthetic, with mini skirts, block colours, wide stripes and high-volume silhouettes dominating the theme. Shirts, shirt dresses and round-necked T-shirts highlight the sporty

aspect, with culottes and wide-legged pants in a variety of lengths to complete this chic, poolside look. Neoprene, heavy cotton and piqué jersey make this fresh, fun collection a must for scorching summer days.

<English Gardener>

Loose-fitting forms, postmodern floral prints and long, flowing silhouettes - the English Gardener theme takes its style cues from the Dungeness garden of British filmmaker Derek Jarman. The Jarman garden rejected popular postmodernist minimalism in favour of poetry and romanticism, and it is these motifs that are echoed throughout the English Gardner theme. Looks exhibit a ‘wild’ garden aesthetic, with abstract insect prints, frenetic floral patterns and flower-on-flower jacquard. Baggy pants, overalls, soft trenches and oversized separates are a direct reference to the pursuit of gardening, while rich, feminine elements, such as sequinned embellishments and jewel-like buttons, lend a delicate contrast. Washed linen, lightweight knits, cottons and coloured yarns comprise the perfect textures for summer.

The season would not be complete without EQ:IQ’s basic Fashion Foundation pieces. Classic, multi-functional wardrobe ‘staples’, these essentials can be worn throughout the season and are adaptable to suit any look. A variety of tunic tops and dresses, collared shirts, skirts and loosely tailored trousers are offered in block colours of red, navy, white and black, providing a capsule collection that mixes and matches effortlessly with Spring Summer 2016’s themes and works stylishly on its own.

With new-season apparel that spans the spectrum from corporate to casually chic, EQ:IQ brings a wide array of high-quality women’s looks to the warmer months. From the cinematic whimsy of a boarding school romance to the high-gloss French glamour of La Piscine and the wild floral fashion of an English country garden, EQ:IQ’s SS2016 collection brings timelessly feminine, classic yet fashion-forward looks to the season.

CARTIER @ A Dragon of Mystery & Fire

 Passionately curious about distant civilizations, Cartier has often brought back dragons from the East for its High Jewellery workshops. These creatures of fantasy, once duly installed at Rue de la Paix, serve as an invitation to dream, contemplate, and share this unique beauty. They have even become the motifs for watches fitted with fascinating mechanisms, combining the power of their heritage with the exceptional expertise of the Maison. A fierce and protective animal of fantasy wraps itself around a mysterious dial in a never seen before swirl of diamond-set scales.

This enigmatic creature is endowed with emerald eyes and a bewitching presence. A line of onyx brings tension and dynamism to the composition, housing the movement within its undulating forms. On either side, coral provides structure and rhythm to the design, even marking out the animal’s profile. Between its horns lies a faceted cushion-shaped 23.77-carat fire opal, the stone which symbolises life, strength and energy all combined. Between sculpting, mounting the stones, gem-cutting and cutting to measure, some 1,100 hours of work were required to bring this creation to life. The colours create a vibrant chromatic harmony, a veritable Cartier signature. 

A worthy successor to the mystery movements that began appearing at Cartier in 1912, this sheer spectacle of time perpetuates the enigma of their complexity. This powerful work merges magic and mystery, poetry and fantasy. Confident and generous in its dimensions, and dazzling in its presence. Dragon Mystérieux watch White gold, one 23.77-carat cushion-shaped fire opal, diamond, coral, onyx, emerald eyes. Manufacture mechanical movement with manual winding, calibre 9981 MC, with mystery hour and minute display. Unique piece.

THIEN DUONG @ Vietnamese Food Paradise In Dusit Thani Bangkok

Who would have thought by having Vietnamese food when you are in Thailand where Thai food dominates almost the entire dining scenes without any question on its authenticity in its own gastronomy. But, never say never. Thien Duong Vietnamese restaurant in Dusit Thani, Bangkok is an open eye for mylifestylnews to have a second thought by savoring some true Vietnamese food without any hesitation……

Thien Duong means ‘paradise’ in Vietnamese, which is fitting given the restaurant’s elegant surroundings and fantastic menu featuring the authentic flavors of Vietnam. This signature restaurant was created at a time when no one was doing Vietnamese cuisine in Bangkok, so the powers that be at Dusit Thani had a desire to introduce this fine food to Bangkok and after our lunch, we can see why.

Since its opening in the 1970, it had become an icon of the hotel delivering the bona fide Vietnamese cuisine underpinned by Thai artistry and graciousness.The menu has all the classic dishes you wish to experience, it was rather challenging deciding what dishes to focus on for a lunch and we suggest you come with a fee more company to enjoy a much more variety offered from the menu.

We came up with a menu that we thought it would cover a fairly broad cross-section of Vietnamese ingredients, starting with the Thien Duong Khai VI, a combination platter of fresh spring rolls, beef in Good King Henry leaves, fried sugarcane skewers with minced shrimp and charcoal grilled pork balls. This classic combination platter is a great way to set the taste buds flowing and nothing dampened our expectations with a beautiful plated presentation is the best way to sample Vietnamese starters in such introduction.  Fresh spring rolls is the all time favorite to everyone when comes to Vietnamese food without fail, the beef in leaves was juicy and flavorsome where the deep fried prawn with sugar cane is the best company with beers to wash down the heat and light grease. Simply delicious!

Something will be missing if pho is not ordered as it is a staple on every Vietnamese menu, so we opted to try Pho Bo and Pho Ga, the classic rice noodle soup with beef and chicken. Both were incredibly satisfying in taste and generous in portion and we gleefully slurped our way through this delicious noodle soup as the clear broth is the soul on pho and each variety was as good as the other, the meat was of a high quality and flavor and only needed to be light cooked by the hot broth while served.

Goi Tom served next, a spicy shrimp salad with lemongrass and delivered on all fronts with very fresh prawns and a spicy/tangy lemongrass sauce that was utterly delicious and refreshing.

Meat sausages is another most popular on demand dish when comes to enjoying Vietnamese food, Goi Lua Hap Nuong, steamed or fried Vietnamese pork sausage wrapped in flat rice flour noodle. Such a dish conveyed very delicate flavors with a little zing of spice in the chili which we loved.

The Tom Lan Me Chien, deep-fried river prawns with sesame seed served with garlic plum sauce gave us another chance to enjoy a different style of cooking prawns and river prawns is utterly rare to find in Hong Kong. Hence, this is a supreme opportunity to be able to savor such delectable dish. It was a beautiful presentation and the outer casing was superbly deep-fried and came with the crispy basket made with prawn cracker equally delicious and easily break off a piece and best enjoy by itself or with the  dipping sauce.

Such a variety of spice and rich palate of flavors meant that we had to have something sweet to balance out the lunch; we were offered the Nuoc Vai Trong Qua Dua Tuoi, lychee sherbet in a young coconut shell and a Kem Chuoi Vanilla, a banana fritters served with vanilla ice cream. Yum, Yum, Yum!

Each dessert was rooted in classic tropical fruits that never fail to please when simply prepared like this to let the key ingredient shine. We dutifully scraped out the sweet coconut flesh inside to eat with the lychee sherbet and the French influenced fritter batter on the banana was so light and delicate in composition. Both were a great palate cleanser after a huge variety of food to leave you that ‘sweet’ feeling on departure.

There was so much other food we didn’t try from the massive menu but we had so much to enjoy with what we sampled and quite clearly the chefs have a handle on making Vietnamese flavors to please the connoisseurs. We could tell that all the ingredients were freshly prepared and of a quality that you expect when dining in such salubrious interior that has a certain Vietnamese vibe. Despite the low ceilings, it is a more restrained elegance compared to their Thai restaurant’s grandeur but very easy on the pocket when you see the menu prices with such consistently tasty food that dance on the tongue with simplicity and beautifully presented. Dining in Thien Duong is a refreshing change when you savor too much Thai food that is enjoyably livened up the palate again with new flavors. This restaurant is definitely worth a visit in its own right with a truly Vietnamese authenticity taste that comes with passion in his culinary and elegant elegant surrounding.

Tried & Tested:

Location: 4.5/5

Design & Decor: 4/5

Food & Beverage: 4/5

Service: 4/5

Value For Money: 4.5/5

Experience: 4.5/5

Highlights:

Pho

Nuoc Vai Trong Qua Dua Tuoi

THIEN DOUNG Dusit Thani Bangkok

946, Rama IV Road,

Bangkok Thailand

Tel: +66 2200 9000

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated. 

The House of Ruinart Presents ‘Wall Art’ by Erwin Olaf @ Art Basel In Hong Kong

Ruinart has been joining forces with the most exceptional talents for a long time. In 1896, the House commissioned a renowned Czech artist named Alphonse Mucha to create the first famous advertising poster for Ruinart. In celebration of its 120th anniversary, Ruinart presents a series of 26 ‘Wall Art’ images shot by multi-award winning Dutch photographer, Erwin Olaf. The House’s commitment to the arts since the 19^th Century has become inspirational, continuously expressed through the years by its participation in leading international art fairs and, in particular, through engaging world-renowned artists to create artworks inspired by the fascinating heritage and craftsmanship surrounding the prestigious champagne house.

As the official champagne of Art Basel, Ruinart gives artists carte blanche to decorate its VIP lounge, where the dynamism of the modern art gallery meets the luxury of Ruinart’s finest as another confirmation of the House’s centuries-old affair with arts. In 2016, Ruinart is unveiling the works of Erwin Olaf, who photographed a series of twenty-six ‘Wall Art’ images to illuminate the contemporary art found in cellars of the house. With his eye for perfection and reverence, the choice of Erwin Olaf became evident. The Dutch multidisciplinary artist emphasises precision in all visual elements painterly lighting, flawless hair and make-up, settings that create an allure of serenity but these highly stylised, polished depictions always have a subtext, addressing social issues, societal taboos and gender politics.

On his first visit to Reims, Erwin was fascinated and impressed by the depth and immensity of the Crayères (chalk pit cellars) and decided to concentrate on the details of their prehistoric natural formation and the traces left by man. With a signature style centred on the rigorous and architectural use of light, Erwin Olaf is famous for the rich colour palettes and textural visuals that infuse his intriguing portraits. However, his work for the house of Ruinart is intended to be a unique, almost revolutionary departure from his usual, baroque and hypnotic style. The characteristic tension often found in his subjects is replaced with a new sensation – a sense of serenity that has been captured in a singular moment in time.

In this artistic collaboration with Ruinart, Erwin Olaf used the Hasselblad camera that has been his constant companion for the last thirty-five years. Although he shot in black and white, he gave the photos a more luminous effect than if they had been created in colour. Apart from the twenty-six ‘Wall Art’ images, Erwin Olaf also employed his cinematic approach to photography to design an animated image paying tribute to the first collaboration in 1896 between the House of Ruinart and Alphonse Mucha. Using the poster designed by Mucha 120 years ago as a guide, the celebrated photographer reinterprets it for Ruinart by creating an artwork designed for the cellar-box (available in limited quantities in Hong Kong). The curves engraved subtly in the chalk-coloured wood recall the many arabesques of Mucha’s style.