Sachi, A Completely New Kind of Asian Bistro Is Easy On The Eyes, Delicious on the Tongue and Wow What Service

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Sachi is located at 713 Second Avenue at 38th Street, 212-297-1883, www.sachinyc.com and is open seven days a week, Mon-Fri, 12-3pm (lunch), 5-11:30pm (dinner), Sat, 12-11:30pm and Sun 12-11pm. Takeout, delivery and weekend traditional dim sum brunch with pushcarts are coming soon. Sachi is available for private parties and special events. For more information, contact David Chan.

From the Creative Minds of Chefs Pichet Ong and Andy Yang

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Sachi is a completely new kind of Asian bistro, offering fun and inventive interpretations of authentic Asian cuisine with a menu created by Pichet Ong, a multiple James Beard Award nominee and culinary consultant specializing in menu development, and Andy Yang, creator of Rhong-Tiam, the first Thai restaurant in the U.S. to receive a Michelin star. Sachi’s menu features familiar street food and classic dishes that have been elevated with the finest ingredients and re-imagined with personal twists that surprise, ranging from dim sum to noodles, Grade-A sushi and sashimi, to entrees with influences and inspirations from China, Japan, Korea, Vietnam, Thailand and Singapore—all designed to be shared.sachi chicken

Inspired by the Southeast Asian cooking they grew up on and their travels around the world, Yang and Ong bring us healthy, inspired versions of authentic Asian foods, using high heat and little oil. Yang, known for his spicy, multi-layered Thai food, comes up with an idea for a dish, and then Ong twists it around, adding unusual accents or a surprising dipping sauce, always ensuring that it all works together. The result is power food—clean and light—that gives you energy and nourishment, but is always delicious and deeply satisfying, accessible and affordable.

Management powerhouse David Chan of the Amber Group, who has opened 15 successful restaurants, heads the team as General Manager. Thoroughly knowledgeable about all aspects of food, beverage, and service, his greatest strength is building strong teams and empowering them through leadership, example, and inspiring service and hospitality. One of the strengths of this team is that many of the members have worked well and closely together in the past.

To design the interior, Chan brought in Phakkapol Pasuthip, a trained architect and interior designer from Thailand, who also designed Yang’s Rhong-Tiam. Using existing elements from the restaurant that formerly occupied the space, he completely reimagined it. Reflecting the logo of the restaurant, the design embodies the number 8, a symbol of good luck. From the front of the restaurant, the eye is drawn from the miniature Tibetan twin pixiu statues at the entrance to the life-size twin forms (also symbols of good luck) set against the stone waterfall wall in back, creating a sense of perspective. Strong vertical lines in dark-stained pine wood panels extend across the space, producing a clean, sophisticated and calming atmosphere, while also dividing the space to create a sense of intimacy for each group of diners, seated on red banquettes. The zinc-topped bar with a golden patina, is lined with green-beige stone.

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Guests will be familiar with each dish by name, but pleasantly “wowed” by how it tastes. For an example from the dim sum menu: shrimp toast, a far cry from the pallid pu-pu platter, is firmly packed with delicious, flavorful sweet fresh shrimp and crunchy water chestnuts. Char Siu Duck Buns give stiff competition to even the best steamed pork bun. Filled with duck meat, they are delicately seasoned with lightly sweet barbecue marmalade and shallots. Stuffed eggplant, served piping hot and crispy on the outside, filled with pork, shrimp, mushrooms and scallions, is tender on the inside. (All dim sum are served with a choice of three sauces, sophisticated flavor-packed, super fresh versions of the familiar—suca, soy vinaigrette; rau ram Vietnamese coriander-ginger scallion oil; and gochujang sambal, an Asian sweet-hot sauce.)

Inventive starters borrow from different cultures: Eel tacos turn the familiar eel avocado roll on its side, filling a soft taco wrapper with barbecued eel, cucumber, sesame and soy barbecue sauce. Uni Chawanmushi is a beautiful rendition of delicate silky egg custard, served warm and embedded with sea urchin, crab and mushroom. While Teriyaki Octopus changes your perception of both teriyaki and octopus, with tender tentacles flavored with orange and kaffir lime, accompanied by spiced sweet potatoes. Even simple Tomato Egg Drop Soup is transformed: the tomatoes are slow-roasted, the base broth is made from organic chicken bones for much more intense flavors.

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Meat and fish entrees shake up your taste buds. A classic Vietnamese beef stir-fry, Bo Luc Lac, is prepared with the classic sauce but substitutes the finest rib eye and blistered shishito peppers. Lemongrass Poussin is brined, slow-cooked with circulated air in the combi oven for evenly cooked juicy meat, and finished with a blast of heat to make the skin crisp, and served with Asian greens and black rice. And the Lobster Roll is an Asian-influenced reinvention of the classic American, with miso brown butter, crispy bacon and yucca fries.

Noodle and rice dishes are mind-blowing in both their simplicity and in the amazing flavor profiles: Chicken Lo Mein is prepared with house-made hand-pulled noodles, high quality soy sauce and house made tofu; Dan Dan Duck Ramen is prepared with a spicy duck ragu, Sichuan peppercorn, tofu and duck crackling over toothsome noodles; and Oink Oink Oink Fried Rice has the flavor of wok hay (the breath of the wok) infusing the rice and the three kinds of pork—pork belly, Chinese sausage, and bacon.

Entrée stars include SHAKING BEEF, Wok charred beef, tomato, red onion, shishito, celery, roasted salt & pepper and BRAISED SHORT RIB MASSAMAN CURRY, with Coconut, peanut, toasted brioche (the real star of the dish).

Creative sushi and sashimi rounds out the menu with inventive sushi rolls such as breakfast futomaki, inspired by a New York favorite (bagels and lox) with salmon, tamagoyaki, cream cheese and red onion in a soy paper wrapper; scallop and crisp bacon rolled together with pineapple and vanilla caramel; and eel and buffalo mozzarella with radish greens and heirloom tomatoes. But you’ll also find classic sushi and sashimi by the piece or by the platter.

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The desserts are all Pichet Ong with wonderful Asian accents. Notably famous for his desserts at Spice Market, Rick Moonen’s RM and Jean Georges, named one of the Top Ten Pastry Chefs in America by Pastry Arts & Design and Chocolatier, and was selected as a “Pastry Provocateur” by Food & Wine, Ong has come up with completely original creations for Sachi. They include: caramelized ginger custard with brown sugar, orange and graham cracker; sesame and milk chocolate ice box cake; and yuzu meringue pie with condensed milk and coconut cookie crumbs.

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Sachi’s cocktails are designed by veteran mixologist Jason Walsh, alum of several of New York City’s most acclaimed bars and restaurants including Monkey Bar, Bistro La Promenade, Bouley and Bea, who has been published in several leading publications, including the Wall Street Journal. Walsh has developed a unique cocktail list with a culinary perspective to match that of Sachi: Cocktails represent twists on classics, which will be recognizable but designed with a slightly new dimension. Specialty cocktails include Gun Powder Bramble, smoky with
Lapsang souchong tea-infused bourbon, blackberry liqueur, fresh pressed lemon juice, served over crushed ice, and the Mehkong Martinez, complex with Thai sugar cane rum, Noilly Prat sweet vermouth, Luxardo Maraschino liqueur, Regan’s orange bitters, served up, and The Jade Lantern, bright green and bracing with vodka, Matcha green tea, lemon juice and mint leaves, shaken and served over ice.

sachi drink

The wine list focuses on wines that pair well with Asian flavors, sparkling wines such as Prosecco and Cloud Chaser rosé, as well as several other options by the glass: whites such as Marlborough Estate Reserve Sauvignon Blanc and Urban Nik Weis Riesling, and reds like J. Lohr’s Falcon Perch Pinot Noir and Firestone’s Merlot, as well as a selection of bottles. There’s also a selection of sakes such as Osakaya Chobei Daiginjo, and Ozeki Nigori Junmai, plum wine and beers on draft such as Sapporo, Angry Orchard Cider, Southampton Double White, as well as a selection of Asian, domestic and European bottled beers.

Service is outstanding: knowledgeable, attentive and caring. And Here is the place to enjoy creative cocktails. They are what most are not: delicious and potent.

 

Copyright 2014 By Punchin International. All Rights Reserved.

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Blue Caravan

 blue exterior Blue Caravan

ADDRESS: 467 Columbus Avenue

(Between 82nd and 83rd Streets)

New York, NY 10024

WEB SITE: www.bluecaravan.com

TELEPHONE: (212) 595-4300

FAX: (212) 595-4333

HOURS: Breakfast: 8:00 AM – 12:00 Noon, Mon.-Fri.

Lunch: 12:00 Noon – 4:00 PM, Mon.-Fri.

Dinner: 5:00 PM – 11:00 PM, Mon.-Sun.

Bar/Lounge: 5:00 PM – 11:00 PM, Sun.-Thurs.

5:00 PM – 1:00 AM, Fri-Sat.

Brunch: 8:00 AM – 4:00 PM, Sat.-Sun.

Happy Hour: 5:00 PM – 7:00 PM, Mon.-Fri.

CUISINE: Modern Tapas and Global Cuisine

Restaurateur/Chef Mei Chau

CREDIT CARDS: All major cards accepted

PRICE RANGE: Lunch: $ 7 – $20

Dinner: $ 7 – $30

DRESS: Casual Elegant

RESERVATIONS: Recommended

SEATING CAPACITY: Dining Room: 40

Bar/Lounge: 30

Private Party Room: 30

Outdoor Café: 20

NUMBER OF ROOMS: 3

PARTY FACILITIES: Available upon request

(Private Party Room and Bar/Lounge are

available for customized private parties and

special events.)

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On Monday evenings, from 7:00 PM to 10:00 PM, the

Bar/Lounge features live world music.

OUTDOOF CAFÉ: A charming outdoor café on a lively street will seat 20 people.

OWNER/CHEF: Mei Chau

BEVERAGE/WINE DIRECTOR: Jeffrey Palumbo

OPENING DATE: April, 2011

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Blue Caravan, is a stylish, spacious Upper West Side eclectic brasserie, featuring modern tapas (small plates) and global cuisine (dinner plates). The restaurant, which opened in April 2011, is owned by Restaurateur/Chef Mei Chau. formally of the award winning Franklin Station Café in Tribeca, which was one of our favorite restaurants in its day.

Blue Caravan is also one of the most exciting restaurants to open on the Upper West Side in years and is an outstanding discovery. The ambiance reveals itself through a 12-foot high ceiling, lacquered wood candlelit tables, rattan and fabric-upholstered chairs and beautiful contemporary photography and artwork adorning the walls of the restaurant by the owner’s husband, Marc Kaczmarek (check out his bio: www.marckaczmarek), an acclaimed professional photographer. There are Brazilian cherry wood floors, stylish chrome mirrors, mood lighting, and an open kitchen to create a handsome setting.

Blue Caravan’s seasonal global menus are sophisticated and creative, yet simple and earthy.  Mei Chau’s menu is inspired by the multi-cultural influences of her native Malaysia and its popular small plates. As such, it showcases modern tapas (small plates) and global cuisine (dinner plates), thus allowing Mei the creative freedom to create new dishes regularly so that the menu constantly evolves. It is also an outstanding bargain with appetizers starting at $7 and entrees from $16. A copious dinner of small plates can be enjoyed for a token $20 per person or less. It is prudent to save room for the elegant entrees and to accompany one’s meal with a selection of the excellent wines from a user friendly list on the back of the menu.

Blue Caravan features a fine selection of global wines. The international wine list, created by Mei and Beverage Director Jeffrey Palumbo, changes seasonally and is continually evolving. A variety of wines by the glass are also available. We enjoyed wines a full bodied Pinot Gris, from Bott Freres 2008 for $32 the bottle and a fresh and sprightly Rioja Lan Crianza 2006, also $32. There is also a food friendly Riesling and Pinot Grigio by the glass (glass prices from $7 to $10).

When ordering, note that Ms. Chau’s global dishes and sauces are enhanced by an eclectic selection of fresh, flavorful herbs and spices from all around the world. Her use of fresh fruits, seasonal ingredients as well as a variety of global flavors is the foundation of Blue Caravan’s culinary style.

Recommended small dishes include a succulent Shrimp, with garlic, parsley and white wine; zesty Chicken Wings ginger and soy sauce; a fabulous Jasmine Tea Smoked Mackerel, with seaweed tartar sauce and beetroot crisps.; Kabocha and Potato Gratin with cucumber and dill salad (the best vegetarian dish we’ve tasted in ages; Nyonya Mussels, were mildly curried, delicious and also offered Provencal style); Steamed Clam chorizo, white wine, garlic: light and luscious Braised Oxtail Dumplings In Their Own Broth with thai basil beansprouts and crispy shallots; a terrific Pork Bun filled with slow roasted pork belly, ginger hoisin sauce, shitake mushroom, garlic show pea shoots and two dishes, soon to be on the menu from Malaysia that are worth requesting: Laksa (There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used). Here, the chef demonstrates a free hand and uses Udon Noodles to great advantage. Steamed Seafood in an ethereal fish mousse is another original creation sourced by Mei’s homeland.

Entrees offer a lovely PAN SEARED RED SNAPPER with Jerusalem artichoke puree, and a terrific ROAST MONKFISH with Sautéed Brussels Sprouts; Eggplant Fan roasted eggplant, zucchini, summer squash and tomato fans, quinoa stuffed artichoke; and a minor miracle: Giant Prawns, perfectly grilled with herbs and spices. and Ginger Red Pepper Sauce. If in doubt, go for the DAILY CHEF’S TASTING PLATE.

We were too full to sample desserts, but the seductive coffee machine emitted a haunting aroma, which we will sample on another occasion, perhaps brunch. Blue Caravan, with its romantic setting, friendly and attentive service, superb kitchen and gentle prices along with a personalized and welcoming proprietorship, offers a unique dining experience for all to enjoy. Absolutely a delight!

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Copyright 2011 By Punch In International. All Rights Reserved

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Sheraton Hong Kong Hotel & Towers PRESENTS THE NEW VOGUE IN SHOPPING

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Shopping just got a whole lot more fun – simply have a couple of days dedicated to fabulous shopping and get a Personal Shopping Porter to go at Sheraton Hong Kong Hotel & Towers to carry all your shopping bags. Your shopping adventure is all taken care of and it will be a “light” experience that everyone fancies.

Having not to worry about your shopping bags, you can simply look posh and gorgeous in your designer dress, stiletto heels and designer handbag when you shop.  Book the limousine service and have a Personal Shopping Porter to go while treating yourself to hours of fabulous shopping.

Conveniently staged at the top of Kowloon’s Gold Mile along Victoria Harbour, the hotel is accessible from the train station, ferry terminal and MTR station all within 10 minutes. Lined with flagship designer shops and mega shopping malls, the prime location offers a great start of shopping adventure.

When you can pull yourself away for a break, what would be better than an afternoon tea set with a panorama harbour view at the Sky Lounge on the 18th floor? To ease away the tiredness after a whole day of shopping, the body deserves to get rejuvenated with a relaxing soak and a glass of champagne. The next best thing to do is to fall asleep on the Sweet Sleeper Bed for a restful night. In the next morning, get energized with a delicious breakfast and be ready for another day of fabulous shopping.

This is an experience that can’t be beat! Book now and enjoy special privileges like no other.

The New Vogue in Shopping package includes:

  • Afternoon tea with a view
  • Relaxing soak & bubbles
  • Energizing breakfast
  • Shopping Porter to go (optional)

Package starts from HK$2,000 per night and is valid for travels of 2 nights from now through 31 August 2010. Bookings are subject to availability and can be made at http://specialoffers.starwoodhotels.com/sheraton_hongkong or +852 2732 6771.


SHERATON HONG KONG HOTEL & TOWERS
20 Nathan Road, Kowloon, Hong Kong
sheraton.com/hongkong

THE EASTERN & ORIENTAL EXPRESS INTRODUCES NEW JOURNEYS IN SOUTHEAST ASIA

Eastern & Oriental Express

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The Eastern & Oriental Express (E & O) has long offered travelers the opportunity to experience the Golden Age of train travel through one of the world’s most beautiful and exotic regions.  This November, Orient-Express is introducing the Chronicles of Southeast Asia — four new journeys that enable guests on the E & O to experience the region in even greater depth.   The new itineraries will take passengers in comfort to places off the beaten track and essentially turn the train into a touring hotel – a window onto the world of Southeast Asia.  To ensure ultimate exclusivity and a more personalized experience, capacity on each trip will be limited to 60 guests and only presidential and state carriages will be in use.  The new routes include:

Epic Thailand (6 nights): Bangkok/Isan/Chiang Mai/Lampang/Bangkok.
This journey visits sites in Northern Thailand — traveling from Bangkok to Chiang Mai and through fascinating, untouched landscapes.  The huge diversity of Thailand is evident: remote settlements on the Isan plains; ancient temples that retain otherworldy beauty and tranquility; the culture-rich city of Chiang Mai and the Khao Yai National Park – home to wild elephants, gibbons, and fabulous birds. Highlights include:

  • A walking tour through a traditional village in Isan
  • A sunset candlelight reception at Prasat Sikoraphum – a restored 12th- century Khmer Temple
  • Lunch with the first female Thai oenologist at Khao Yai Gran Monte Vineyard
  • The opportunity to participate in a Bai Sii (sacred thread) ceremony
  • Touring the town of Lampang "wild-west style" in a traditional pony trap.

Aboard the Eastern & Oriental Express

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Fables of the Hills

(6 nights): Singapore/Kuala Lumpur/Cameron Highlands (overnight)/Penang/Surat Thani/River Kwai/Bangkok.
This tour takes visitors north from Singapore through the beautiful Cameron Highlands to Bangkok and highlights some of the best and most compelling parts of Asia:  the colonial heritage of Malaysia’s mist-shrouded Cameron Highlands, the historic Bridge over the River Kwai and the varied architecture of cities such as Kuala Lumpur, Kuala Kangsar and Georgetown on the island of Penang. Highlights include:

  • Kuala Lumpur city tour, including a visit to "The School of Hard Knocks" (for the history and facts of pewter)
  • Strawberry and tea tastings in the Cameron Highlands
  • Surat Thani Monkey Training College

Legends of the Peninsula (6 nights): Bangkok/River Kwai/Trang (overnight)/Penang/Kuala Lumpur/Singapore.
From the city of Bangkok to the beaches of Trang on the crystalline Andaman Sea and the colonial architecture of Kuala Lumpur, this land voyage through Asia encourages guests to join in and do something new. Highlights include:

  • The River Kwai Bridge
  • A sojourn at Trang that offers the chance to take part in a range of water sports
  • Dugong trekking
  • Thai cooking classes

Tales of Laos (3 nights): Bangkok/Pimai/Khao Yai/Vientiane/Bangkok.
E & O passengers are among the few to travel this route. It is an evocative way to arrive in a country once part of old Indochina and subsequently sealed off from the rest of Asia for many years. Vientiane has a delightful old-world air, with traditional markets, golden temples and colonial residences lining leafy boulevards.  Highlights include:

  • Stopping at Phimai to explore the impressive Angkor-style Khmer temples
  • Discovering the vineyards of the scenic Khao Yai hills and sampling the "new" latitude wines cultivated there.

Prices start at US $3,900. For more information and departure dates, please visit: http://www.orient-express.com/web/eoe/chronicles_asia.jsp.

Café Gray Deluxe at The Upper House Wows Hong Kong’s Culinary Scene

Café Gray Deluxe at The Upper House Wows Hong Kong’s Culinary Scene

Perched on the 49th floor of The Upper House, Hong Kong’s newest and sleekest hotel, Café Gray Deluxe has stunning views of Victoria Harbour, and equally stunning dishes to match. Chef Gray Kunz returns to Hong Kong after 20 years with this 21st century brasserie featuring his signature twist on classic Western dishes with Asian influences.

To prepare for the launch of Café Gray Deluxe, Chef Kunz spent six months in Hong Kong, scouring the wet markets of Sheung Wan and Wan Chai for the freshest ingredients, organic meats, and exotic delicacies and perfecting his menu in a test kitchen in Sheung Wan.

Must try dishes: saffron pasta fiori; simmered red mullet with squid razor clams and herb broth; braised beef short ribs with grits; steak tartar with Kunz’s ketchup; steamed sea bass in ginger bouillon; sirloin flank steak; and chocolate rum toast.
For more information: www.upperhouse.com.

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Le Colonial

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Le Colonial is located at 149 East 57th Street, between Lexington and 3rd Avenues.
Phone:  212.752.0808  212.752.0808 | Fax: 212.752.7534
Hours Of Operation
Lunch is served in the main dining room Monday through Friday from 12:00 p.m. to 2:30 p.m.
Dinner is served in the main dining room seven nights per week:
5:30 – 11:00 Sunday- Monday
5:30 – 11:30 Tuesday – Thursday
5:30 – midnight Friday – Saturday
The 2nd floor bar and lounge is open at 4:30 daily.
Guests can enjoy the lounge menu Tuesday – Saturday until 1:00 a.m., and Sunday-Monday until midnight. 

Executive Chef Extrodinaire: Xuan Pham (Below)colonial-chef2

colonial-bar

Beverage Director: David Merida (Above)

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Le Colonial
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Le Colonial
San Francisco

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The Queen of Asian Cuisine Reigns at Le Colonial

By Nancy Walman

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Designed by Greg Jordan, of Greg Jordan, Inc., Le Colonial transports guests to another milieu from a bygone era, to the enchanting tropical Southeast Asia from the 1920s. To re-create the mood and experience of this magnificent time and place in all its splendor, Mr. Jordan says, "I chose to design with unique tiled floors, crudely painted walls and antique mercury panels to keep the interior as simple, yet as elegant as possible."

The ecru walls of the first-floor Dining Room are lined with handsome, louvered shutters. Comfortable, tightly-woven rattan chairs surround amply-spaced tables that provide seating for as many as 95 guests. The 12ft ceilings feature delicate fans to gently cool the room, which is filled with lush, potted palms and graceful banana trees. Nostalgic photographs of life in Saigon during the 1920s cover the walls and lead guests up to a lively second floor Lounge.

Upstairs, there is a large mahogany Bar that serves cocktails for up to 25 guests. Sensual music fills the spacious room. colonial-lounge Guests can sit at the Bar or in the 50-person Lounge, a comfortable, romantic oasis adorned with sofas, Oriental rugs, low tables and antique furnishings.

Enhancing the restaurant’s exquisite ambiance and feel is the exceptional menu of authentic Vietnamese cuisine. Among the Appetizer and Petite Salad choices arecolonial-egg roll Cha Gio, crispy spring rolls with shrimp, pork, crab, shitake mushrooms and nuoc cham dipping sauce; Chao Tom, grilled shrimp mousse wrapped on sugar cane, with angel hair noodles with lettuce wraps and peanut dipping sauce; and Goi Ca, seared rare tuna with black pepper crust, atop a mesclun salad tossed with a spicy soy dressing. A tasting of 5 appetizers is a perfect way to begin. Also sample the crabmeat and avocado martini.

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Signature entrees include Ca Chien Saigon, Vietnamese crisp-seared whole red snapper with a light, spicy and sour; Bo La Lot, grilled lemongrass filet mignon wrapped in la lot leaves served with peanuts and pineapple mesclun salad; Ca Chien Gung, pan seared salmon with ginger crust with basil, leeks and bell peppers, served with lemongrass sauce; and Bo Sate, sautéed filet mignon with sate spice, yams and long beans. STEAMED CHILEAN SEA BASS WRAPPED IN BANANA LEAVES, WITH GLASS NOODLES, ROMA TOMATOES, SHIITAKE & OYSTER MUSHROOMS & GINGER SOY SAUCE is one of the best seafood creations we tasted this year. colonial-fish

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An expertly trained waitstaff assists guests in understanding the truly unique menu, and is always available to offer suggestions on complimenting dishes. There is an excellent mixologist and a good selection of wine and beer, thanks to Beverage Director,  David Merida . Even the desserts, often an afterthought in Asian restaurants, are memorable. I especially liked the green tea, layered crepe-pie. And don’t miss the terrific Vietnamese coffee (like a café filtre with evaporated milk).colonial-dumplingh

Le Colonial is a world class Vietnamese restaurant (and one of our personal favorites of any genre in New York). Thanks to the efforts of executive chef Xuan Pham, dishes are pure, clean,  and traditional with a bow to a healthy, contemporary life style. A former pharmacist (with an MBA as well), her style is unique. New York’s premiere Vietnamese restaurant is a gem and is not to be missed.

See Menu, Chef’s Bio and more Images.

Copyright 2009 By Punch In International. All Rights Reserved

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POND PRAWNS AND OCEAN OYSTERS AT THE CAFÉ

Steamed Live Pond Prawns in Bamboo Basket This September and October, the world is your oyster… and your prawn as well! Sheraton Hong Kong Hotel & Towers has prepared the freshly harvested Hong Kong live pond prawns and jet-fresh seasonal oysters from the US & Australia, for a delightful range of seafood specialties to tempt your taste buds at the gourmet buffet of The Café.

The highlight of the prawn and oyster promotion features the Cold Noodles with Pond Prawns_ Freshly Cooked Live Pond Prawnsseasoned with Soya Sauce, Garlic, Chili and steamed in a bamboo basket, with a scent of Lotus Leaves. Kept in the “Gei Wei” (pond dug at the seashore) and fed on natural food in a traditional way, these live pond prawns grown in Hong Kong are freshly harvested in August / September at its best quality. Come now and sample the authentic flavour of this local specialty specially prepared by our chefs at The Café!

Besides, brand new prawn and oyster delicacies at the generous buffet tables range from appetizers like Oyster Shooter, Prawn Cocktail, Gei Wei Prawns Cold Noodles, freshly shucked Oyster, to hot dishes such as Pan-fried Oyster or Prawn Cake and Black Prawn or Oyster Tempura. The round-the-clock buffet will not fail to impress you with many other seafood options: Snow Crab Legs, Yabbies, Blue Mussels, Canadian Jade Whelks, Black Tiger Prawns, fresh Sashimi (Salmon, Tuna, Tako, Swordfish, Snapper and Ebi), and even the Mixed Seafood Congee live station.

Special discounts are available when you come in a group of 5 adults, you pay for 4 only! If it is a group of 5 with a mix of adults and children, we will only charge 4/5 of the buffet food bill, that’s equivalent to 20% off! This promotional offer is applicable for all buffets except breakfast buffet and cannot be used in conjunction with other discount offers including credit card joint promotion. Alternatively, HSBC Premier and Platinum Credit Cardholders and American Express Centurion Card and Platinum Credit Cardholders can enjoy 15% off, while all HSBC Credit Cardholders enjoy 12% off (exclusive of 10% service charge; food bill only; blackout dates apply; until 31 December 2009).The Cafe

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Third Night Free Promotion

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Stay two consecutive nights at the ultra-hip Opposite House, and get a third night stay FREE. This 99-room hotel designed by Japanese architect Kengo Kuma features the largest rooms in Beijing, with more than half at over 750 square feet. The rooms showcase contemporary Chinese decor with natural wood floors and bathrooms with deep oak soaking tubs, rain showers and under floor heating.
Third Night Free Promotion includes:

  • Breakfast for two on weekends
  • Access to workout and pool facilities
  • Guided cultural walk of Beijing on Saturday
  • Complimentary mini-bar and Internet access
  • Valid until December 31
  • Rates start at Rmb 2300 (approximately $337)

For more information: www.theoppositehouse.com