Bangkok, Dec. 2023, Part 4 and final Bangkok post.

Sushi Saito

I have been wanting to dine at the original Sushi Saito restaurant in Tokyo for years. While, I have never had the opportunity to dine at the Tokyo location, Sushi Saito has a branch at the Bangkok Four Seasons, which I was able to enjoy. This was one of the finest sushi experiences I have ever had, and I can only image how the Tokyo location would be.

The entrance and bar at Sushi Saito.

The sushi bar and table setting.

Herring fish roe.

Selection of sake cups and sake.

Monk fish liver.

Seiko Crab.

Sushi preparation.

King flounder.

Yellowtail.

Gizzard Shad.

Tuna.

Chu-Toro (Medium Fatty Tuna).

O-Toro (Fatty Tuna).

Cuttlefish.

Some knife work and preparation for Mackerel sushi.

Uni (Sea Urchin Roe).

Sea Eel.

Sushi roll preparation.

Sweet Omelette.

Apple Sorbet.

Paii at the House on Santorn

Paii is a modern Thai restaurant located at the W Hotel in Bangkok. These photos are from two meals at Paii.

There was a Porsche automobile event at the W Hotel during this time.

These are photos of the front, dining room, bar, courtyard.

I go to Paii whenever I visit Bangkok, because of their fresh ground appetizer sauce. It’s similar to Mexican salsa, but features fresh ground spices and lime. It’s so good, that of all the culinary luxuries in Bangkok, it’s near the top of my list to revisit.

Some wines sampled at Paii.

Grilled Prawns with lemon grass.

Banana blossom and crab, with chili jam and lemongrass.

French razor clams flambeed in XO sauce.

Lobster in curry sauce, Hakkaido Scallops with curry sauce, crispy pork, crab with egg, and baked cabbage.

Jumbo: The Big Name in Seafood!

Jumbo is one of my favorite Singaporean Chili Crab restaurants.

With so much wonderful spicy-sweet chili sauce, a bib is essential. And, also rolls to soak up the tasty sauce. Yum!

Gaggan Anand

Gaggan in Bangkok was rated #1 restaurant in Asia in 2015, 2016, and 2017 by Restaurant magazine. Sadly, I never dined at Gaggan before it closed. But, Gaggan Anand opened a new restaurant called Gaggan Anand, which debuted at #5 on Asia’s 50 Best Restaurant. So, I was excited for this reservation.

The meal at Gaggan is a theater experience, incorporating music, lights, story, and showmanship.

Yogurt explosion.

Amaebi and shiso.

Mushroom truffle.

Murku South Indian paper.

“Onion Has a Brain”

Asparagus sunflower.

Beetroot spicy Gorgonzola.

Irish coffee with foie gras on waffle.

The plate on top is salmon eggs. The people sitting next to me were vegetarians, and the restaurant created the lower plate to recreate the salmon eggs.

Pomegranate.

Bamboo shoot satay.

“Momo Methi Malai”

“Taco Vinha d’alhos”

Colors of Eggplant.

“Charcoal Sancho Tsukune” Tsukune is a Japanese chicken meatball.

Daily fish catch, charred in banana leaf.

Scallop ice cream lollipop being dipped in liquid nitrogen.

Grilled Ebi.

Fall mushroom rice.

Orange Kulfi, which is an Indian frozen dessert.

End treat.

Wines and Sake enjoyed with the meal.

Photo with Gaggan Anand and Staff.

Bangkok, Dec. 2023, Part 3

Chef’s Table

Chef’s table is at the top of the Lebua tower and has two Michelin stars.

The kitchen and dessert stations are in the center of the open room at Chef’s Table.

Amuse Bouche.

Caviar and White Alba Truffle used for some of the dishes.

Some Champagne for the start of the meal.

Imperial Caviar on smoked herring and cucumber.

Roasted king crab with horseradish mouse and caviar.

Roasted blue lobster with cauliflower and buckwheat.

Veal sweetbread topped with white Alba truffle and enjoyed with 2014 Lafite Rothschild. Such a luxurious combination.

Veal tenderloin served with 2014 Lafite Rothschild, one of the First Growth Bordeaux.

Citrus refreasher.

Vanilla beans and cocktail to enjoy with dessert.

Fantastic dessert at the end of a meal at Chef’s Table.

Tenyuu Grand

Tenyuu Grand specializes in aging Japanese beef and seafood. These photos are from multiple meals.

Softshell crab salad.

Perfectly seared steak.

I recreated the Uni and Caviar combination which I enjoyed so much at Maison Dunand.

Seared tuna.

Tuna belly sushi.

Grilled crab with innards, topped with Salmon roe. This is a dish I enjoy, but rarely see it on menus.

Japanese beef steak.

Nahm

This is my second time dining at Nahm, which has one Michelin star.

The dining room and table at Nahm.

I enjoyed this fine Rose wine from Thailand.

Blue swimmer crab, coriander, pickled garlic, and peanuts on a rice cracker.

River prawn, chicken, green mango, fruit, herbs, served on a betel leaf.

Rice noodles with coconut cream dressing, citrus fruit, and dried prawns.

Basil soup with minced pork. Panaeng curry with beef tongue, peanuts, and sweet basil. Stir fried fiddlehead ferns.

Palette cleanser.

Coconut dessert multiple ways.

Brasserie Palmer is located at the Four Seasons

Champagne and place setting.

Wonderful Oysters.

French fries and salad.

Bangkok, Dec. 2023, Part 2

Teppen Sathorn

Teppen Sathorn is a lively restaurant with a focus on fire and smoke.

Straw being burned for smoking of meat.

Presentation of steak.

Maison Dunand

Maison Dunand is an elegant restaurant with one Michelin star.

The dining room at Maison Dunand.

Wafer crisp.

Amuse bouche.

Brittany mackerel on eggplant and cocoa.

This was a spectacular dish of uni and caviar.

Cuttlefish, chickpea, and garlic.

Quail with capers and grapes.

Palette cleanser.

Mango, chestnut, and hazelnut dessert.

Final treats.

Baan Phraya

Baan Phraya is a Thai restaurant located at the Mandarin Oriental.

Smoked fish and watermelon to start the meal.

Betel leaf amuse bouche.

Honeycomb cookie topped with egg and relish.

Some of the wines for the meal.

Fern salad with prawn, clam, and chili paste.

Scallop.

Coal Roasted Groupa fish.

Seasonal herbs and ginger flower.

River prawn.

Waygu beef with curry.

Final treats.

Le Normandie

Le Normandie is located at the Mandarin Oriental and has two Michelin stars.

Champagne to start the meal.

Caviar.

Amuse bouche.

Chablis for the meal.

Oysters and truffles.

Lobster for the main course.

Bangkok, Dec. 2023, Part 1

Alain Ducasse Blue

This is the first Alain Ducasse restaurant I have dined at. Alain Ducasse Blue has one Michelin star.

The entrance and elegant table setting.

I start my Bangkok trip with Dom Periginon.

Amuse Bouche

Scallops and Melon

Squid with Chestnuts

Trout and mussel

Wagyu Beef

Coconut dessert

Final treats

Kinu by Takagi

Kinu by Takagi is at the Bangkok Mandarin Oriental.

Refresher from the hot Bangkok weather while I wait for the start of the meal.

Snow crab and scallop with radish, yam, maitake mushroom, chrysanthemum leaf, and persimmon sauce.

I enjoy when offered a selection of sake glasses. Dassai is one of my favorite sake. The “23” represents that only 23% of the original rice grain remains after milling, which is the highest tier for Dassai

Thai river prawn, mushroom, radish, and carrot served in miso soup.

Preparation and presentation of the daily sashimi course.

Oyster topped with caviar.

An array of small bites, including salmon, squid, egg, herring roe, chestnuts, Shimeji mushroom, green beans, chicken, Enoki mushrooms, and fish roe.

Abalone served with turnip, abalone liver sauce, and shiso flowers.

Charcoal grilled Wagyu beef served with bamboo shoot and teriyaki sauce.

French foie gras with lily bulb, shiitake mushroom, and grated radish, served in a spinach sauce.

Sea eel rice with onion, black truffle, and egg. Miso soup and pickles.

Strawberry dessert.

Yu Ting Yuan

Yu Ting Yuan is located at the Four Seasons and has one Michelin star.

These photos are from two meals at Yu Ting Yuan. I started the first meal with some Champagne.

Some Amuse Bouche and Jellyfish starters.

Tea service at Yu Ting Yuan.

Yu Ting Tuan is known for their Chinese style BBQ meats, which I enjoyed with cabbage and pickled cucumber side dishes.

Mantis Prawn.

Kung Pao Chicken.

Mezzaluna

Mezzaluna has two Michelin stars and is on top of the Lebua tower, with a view over Bangkok.

The Kitchen at Mezzaluna and posing with Chef Ryuki.

While Alba truffles were in season, but I declined for this meal.

Start with a refreshing glass of Champagne and Amuse Bouche.

I enjoyed the Champagne with Oysters and Caviar, one of my favorite food pairings. Such a luxury.

The meal continued with excellent seafood including ebi, mackerel, uni, caviar, and shrimp jelly.

Amaebi with pear and yuzu.

Scallop with mussel and Parmesan.

The Lebua tower is so tall that fireworks are at eye level.

Rockfish with ebi bouillon.

Partridge Three Ways with wine sabayon sauce.

Charcoal grilled Niigata beef paired with 2014 Chateau Latour, one of the First Growth Bordeaux and an excellent vintage.

Palette cleanser.

Burrata with honey which was paired with this excellent sake.

The view overlooking Bangkok.

Benu in San Francisco, Sept 2023

There has been a recent surge of fine dining Korean restaurants in the U.S. Benu opened in 2010, has three Michelin stars, and has been on the 2019 World’s 50 Best Restaurant list. Benu does not serve traditional Korean dishes, but many of their dishes have Korean and Cantonese influences.

In the Benu courtyard are containers of soy sauce, and other sauces, some of which date to 2017.

The busy kitchen at Benu.

The table and setting at Benu displays their minimalist ascetic. 

Tea service at Benu.

“1,000 Year Old” qual egg. The egg and sauce had a concentrated, savory flavor.

This is a signature Benu small dish of mussel stuffed with colorful filling. 

This was wonderful uni on top of beef tartar and a crisp.

Anchovies are an acquired taste, but I enjoy them, and this was well prepared on top of bread.

“Flowering” tofu. The ultra fine cutting highlights the chef’s knife skills.

Inside this wrap is Iberico ham, acorn paste, and black truffles. The hogs for Iberico ham are fed acorns and are known as truffle hunters. This dish plays on the interconnection of these parts.

This is an ice-cold dish of abalone.

This is gingseng infused honey being poured on cultured butter, for the bread. The bread was fantastic, but the cultured butter flavor was too fermented for my taste.

The multitude of pleats shows the chef’s skill in these tasty lobster dumplings.

Spot prawns with pollock roe with short grain rice seasoned with green onions, and dried seaweed.

Steamed sablefish in fermented chili sauce, with braised winter melon and chrysanthemum.

Braised beef rib with anchovy sauce and kimchi. 

Four melon sorbet. Refreashing.

Dessert featuring cherry filling.

Overall, the main courses were Ok, but the small bites were fantastic and made the meal. Excellent!

Sushi Yoshizumi in San Mateo, Sept 2023

Sushi Yoshizumi has one Michelin star, and along with Yui Edomae in Las Vegas, is the closest I’ve experienced in the U.S. to the luxury sushi counters in Tokyo.

The meal is served at an intimate counter with only 8 diners, and two seating per evening.

We started with Japanese conch with seaweed, shisho flower, and some strong ginger. This was well prepared and presented, but I’m not a big fan of the conch firm texture.

This uni is from southern Japanese island of Kyushu. It is in season for only a month, and even without the salt, was the sweetest uni I have ever had.

The delicate flavor of this striped jack showed the chef’s skill in fish preparation. 

Yellowtail smoked with hay to add excellent flavor complexity. The Kyushu uni and smoked yellowtail were my favorite items of the meal.

Mackerel Roll.

Cooked octopus topped with either mustard or wasabi. I liked the flavor and texture of this octopus, not too firm or soft, just to my preference.

The Ankimo monkfish liver had a rich creamy, savory flavor.

The baby squid sushi is cut thin, and scored on both sides to provide a more delicate texture than sushi squid at most places.

The subtle flavor of the Aji horse mackerel sushi is another item which highlights the chef’s excellence in fish preparation. The rice packing of the sushi was loose, which is closer in style to the loose rice packing I’ve experienced in fine Tokyo sushi counters.

Baby snapper sushi.

Baby sea bass maguro sushi.

Japanese grouper in soup with mushroom.

Japanese baby sardine sushi.

Half cooked salmon roe. The roe is chilled back to cold temperature before serving, and texture remains similar to raw salmon roe.

O-Toro, the King of Sushi!

Grilled Japanese twinkle eye fish.

Cooked Imperial shrimp sushi. Yum!

This is uni from the Norther Japanese island of Hokkaido. It was richer than the Kyushu uni, and not as sweet.

 Tuna roll.

Anago sea eel.

Fish Soup.

Egg omelet.

Even the strawberry at Yoshizumi is superlative! This was one fantastic meal!

Bordeaux France, June 2023, Part 9, and Final Bordeaux Post

Chateau d’Aiguilhe

The grounds of Chateau d’Aiguilhe contain ancient Roman structures and an ancient Roman well.

The impressive tasting line up at Chateau d’Aiguilhe.

Chateau Tour Saint Christophe

This ancient Roman vineyard and winemaking facility has been completely rebuilt since 2012.

St. Christophe overlooks the beautiful Bordeaux countryside.

St. Christophe has stepped vineyards, with this cutout display of their terroir.

The wine tasting at St. Christophe included this trio of 2020 vintages.

The elegant table for lunch.

The wonderful meal with wine pairing at Chateau Tour Saint Christophe.

Chateau Haut Bailly

The last night in Bordeaux was hosted by Chateau Haut Bailly. And, what an spectacular finale to a fantastic tour.

Vines have been planted here since 1461, and The Haut Bailly estate features recently renovated mansion and a newly created production and cellar facility. I told our guide that after a week of visiting the most prestigious and impressive cellars in the world, the Haut Bailly facility was impressive!

The Haut Bailly facility features a living roof, which blends into the landscape.

The pathway leading into their new facility.

The facility entry includes a scenic tasting room.

The fermentation tanks occupy the upper levels. The facility is an impressive blend of artistic elements with engineering details for production.

The barrel cellar.

The roof of the facility is this garden park with magnificent views.

After the production facility tour, we settled in the mansion with Champagne and treats.

A splendid table setting and room for our final meal in Bordeaux.

As all the meals on this tour, the final meal was fantastic, and featured excellent Haut Bailly vintages.

The countryside on our final evening in Bordeaux. The memories will always be dear to me.

Bordeaux France, June 2023, Part 8 of 9

Chateau d’ Yquem

Chateau d’Yquem is the only winery to receive Premier Cru Superieur status for sweet white wines in the 1855 classification, so literally Chateau d’Yquem is in a class of one. And, after a week filled with tastings at the most prestigious wineries in the world, this appointment continued to amaze.

The entry to Chateau d’Yquem includes this magnificent display of past vintages. Chateau d’Yquem known for sauternes wine, which is produced by exposing the growing grapes to a fungus which concentrates the grape, and creates a sweet wine with honey flavors. Sauternes is also the name of this sub-region of Bordeaux.

Chateau d’Yquem overlooks the Sauternes countryside. This site has been associated with the Yquem name since 1593, and the site has been home to vineyards since at least 1711.

The courtyard of the Chateau.

The gardens at Chateau d’Yquem is like walking into a fairy tale.

The barrel cellar.

Let Me In! I Demand a taste of your Legendary Golden Sauternes!

Ah Ha! They have heard my calls, and are unlocking the Gate!

They lead me to their stylish tasting room. The glasses are set like a chorus line. And, Chateau d’Yquem serves their excellent 2017 vintage.

Satisfaction! The gold medallions in the background shows the varied colors of past d’Yquem vintages.

Chateau Sigalas-Rabaud

Chateau Sigalas-Rabaud received Premier Cru status for sweet white wines in the 1855 classification, and is operated by a multigenerational winemaking family.

The vineyards and countryside around Sigalas-Rabaud.

The barrel cellar and tasting room at Sigalas-Rabaud.

Refreshing wine cocktail with delectable hors d’oeuvres on a perfect summer day in the French countryside. Fantastic!

The elegant dining room at Sigalas-Rabaud.

The meal at Sigalas-Rabaud was paired with their excellent 2012 Sauternes.

  

Chateau Malartic-Lagraviere

The recently renovated Chateau Malartic-Lagraviere with an indoor pool and scenic grounds.

Refreshing wine and wonderful hors d’oeuvres on the chateau patio.

The opulent dining room at Malartic-Lagraviere.

The dinner at Malartic-Lagraviere was served with this trio of magnificent estate wine.

Bordeaux France, June 2023, Part 7 of 9

Chateau Angelus

Chateau Angelus is owned by an 8^th generational winemaking family.

The entry hall to Chateau Angelus.

The wave pattern on the ceiling of Chateau Angelus’s barrel cellar represents sound waves from three different church bells, which can be heard at the Chateau throughout the day.

The wine tasting at Chateau Angelus in included the excellent 2015 vintage of their flagship brand.

Hotel Les Sources de Caudalie

Hotel Les Sources de Caudalie is just South of the city of Bordeaux.

The beautiful grounds of Les Sources de Caudalie

Hotel Caudalie has their own herb garden which provides the absolute freshest ingredients for their meals!

Hotel Caudalie even has their own beehives, which provides fantastic honey for their breakfast. They are serious about cuisine!

Some of the wildlife at or near Hotel Caudalie

Chateau Smith Haut Lafite

For this evening we dinned at Chateau Smith Haut Lafite, which is next to Hotel Caudalie, and owned by the same family.

Scattered throughout the Smith Haut Lafite vineyards are artwork, such as this.

The dinner was excellent with a pairing of great Smith Haut Lafite wines.

Chateau Smith Haut Lafite at night.

Bordeaux France, June 2023, Part 6 of 9

Last evening on the Bordeaux Left Bank at Chateau Mauvesin

For our last evening in the Left Bank Medoc region, we were hosted to dinner by the 10^th winemaking generation of the Barton family, who own Second Growth Chateau Leoville Barton, Third Growth Chateau Langoa Barton, and Chateau Mauvesin Barton. The 2016 Leoville Barton was declared #1 Wine Of The Year by Wine Spectator in 2019.

We had a tasting of their 2022 barrel samples.

We enjoyed Champagne and spectacular hors d’oeuvres.

Another fantastic meal on this tour, which included pairings with the excellent 2009 and 2015 Bordeaux vintages! Such a wonderful last evening on the Bordeaux Left Bank!

This proud fellow called out to us during our last meal on the Left Bank. He wanted a taste of the fine Barton wine,  but we kept it all to ourselves!

Chateau Cheval Blanc

The first visit in the Bordeaux Right Bank was the legendary Chateau Cheval Blanc. The film Sideways features Cheval Blanc as a plot point, and in Ratatouille, the restaurant critic Anton orders Cheval Blanc with a side of “perspective”. Left Bank wineries tend to use more Cabernet Sauvignon in their blends, and Right Bank wineries like Cheval Blanc use more Merlot.

The fermentation tanks at Cheval Blanc are housed in an area with natural temperature control.

The walls of the barrel cellar of Cheval Blanc are lined with bricks for temperature control.

Patio and garden at Cheval Blanc.

Each parcel of the Cheval Blanc vineyard is individually managed.

The tasting room at Cheval Blanc. Cheers!

Bordeaux Negociant Warehouse

A Bordeaux Negociant is similar to a wholesaler who purchases wine from the wineries, and then stores and distributes them worldwide. We were treated to a “picnic lunch” at one of the largest Negociant’s warehouse. But, as you will see, this was no ordinary picnic or warehouse.

This is by far the most elegant warehouse I have ever seen.

And this was our “picnic”. OMG! We are treated to a picnic lunch accented with a chandelier!

We started with some tasty hors d’oeuvres. Yum!

The meal was fantastic with an outstanding wine pairing, which included the historic 2000 vintage, which is just entering its peak drinking years.