1. La Buca : Italian classics that are all about Mr Oreste
One of my original Wah Lau Eh! restaurants, La Buca is the definition of a man's heart and soul. It's almost unbelievable how a restaurant can be so focused around a single person, but his flamboyant self-indulgence is also the main reason for La Buca's excellence.
|How many Orestes do you see?|
2. Flour Shoppe: Lime Cream Tart!!!
When I got to know Flour Shoppe a few years ago, they were only a small tart stall outside Tops Supermarket Central Chidlom. Now they already have a full restaurant on the same level, selling the same tarts and some reasonably good Western food.
|Pretty good Spaghetti Carbonara, but what's with the raw spring onion on top?|
|Yummy Fried Chicken Biscuit|
My recommendation at Flour Shoppe will most definitely be their tarts, especially their lime cream tart. Perfect place for afternoon tea if you are in Central Chidlom or Central Embassy.
|I can eat these everyday!|
3. Kang Ban Phe: Delicious Tom Yum Noodles, with or without the Kang
|Kang Ban Phe's shop-front in Ruamrudee Village|
|Most photogenic noodles in town?|
Hailing from Rayong, Kang Ban Phe is worth the hype. Not only does the bowl of Tom Yum Seafood Noodles look good, it tastes extremely good too. Both the broth and noodles are of a different level as compared to your typical street-side fix. The Kang (thai word for mantis shrimp) though, is underwhelming. Pre-cooked way beforehand, it's tasteless and slightly over-done when served. This bowl will taste equally excellent, with or without the Kang.
4. Cafe Parisien: Chef Herve Frerard's brainchild after Le Beaulieu
I was shocked and disappointed at Le Beaulieu's sudden closure, but the opening of Cafe Parisien ensured that the sadness was short-lived.
Set in a glass house beside the spectacular Sindhorn Tower, Cafe Parisien has taken Chef Herve's French classics into a brighter, more casual setting.
|Organic Pork Chop|
|Grilled Flank Steak|
5. Savelberg: Not 1, but 4 Michelin Stars
|Evening at Savelberg|
At Savelberg, a dish is not actually a dish, it is really an artistic assembly of up to 10 different intricately-prepared components to make up a single cohesive dining experience. Let me just give a few examples:
|Amuse Bouche of White Asparagus Powder with Smoked Tasmanian Salmon|
|Lobster Salad with Red Curry|
|Cape Grimm: Wagyu Cheek, Bone Marrow and Grass-fed Striploin|
I really hope this list will prove useful, especially if you are planning a special surprise for your loved one. That said, I am also sure that this list is only the tip of the iceberg available at Pleonchit. Part 2 to come in due time!