FOOD NOTES
Bangkok's fusion of festivals
French fantastic
As part of the third edition of La Fete, French restaurants around Bangkok are once again celebrating gastronomy by melding Thai and French cuisine in an explosion of new tastes.
La Fete du Gout, which kicked off on Monday and will run through July 3, is a fantastic opportunity for food lovers to sample some new and exciting recipes. This year, the focus is on a marriage of flavours with chefs from 10 restaurants offering fusion courses that merge French traditional cuisine with Thai treats. France and Thailand are both two countries with a marked culinary tradition, so don't miss the occasion to try creations from the best French chefs based in Bangkok while enjoying the freshness of local specialities. Some French food producers will also be coming to Thailand to promote French products with free food-tastings at the restaurants throughout the festival. Bon appetit! ---------------------------- Succulent steak Madison, the stylish and contemporary American steakhouse at Four Seasons Hotel Bangkok, welcomes the return of prime American beef in its a la carte and set menus, after an absence of more than a year. The high-quality, grain-fed American beef hails from Illinois and has been selected for its succulent taste, tenderness of the meat and juicy quality. Madison also features Japanese Kobe and Australian Wagyu beef, as well as fresh seafood items and is open daily for lunch from 11.30am to 2.30pm and for dinner from 6 to 10.30pm. Call (02) 250 1000, extensions 1231 or 1232, for reservations. ---------------------------- Sumptuous seafood Until the end of June, the award-winning Thara Thong restaurant at the Royal Orchid Sheraton Hotels and Towers is offering "Seafood... by the River" - an extensive spread of salads and cooked dishes served in a truly relaxing atmosphere. Chef Charoensri Vatanayut's specialities include yam sam pee nong (a combo of seafood salad), goong ma-nao (boiled prawns topped with garlic and chilli sauce), poo jar song kruang (deep-fried marinated crabmeat with pork shrimps and mushroom), Norwegian salmon topped with mixed vegetables in a thick red curry sauce, steamed and fried fillets of white snapper topped with ginger mushroom sauce and garlic chilli sauce and tord man pla takrai (deep-fried fish marinated with red curry paste on lemongrass). The restaurant is open daily for lunch from noon to 2.30pm and dinner from 6.30 to 10.30pm. Call (02) 266 9214 or e-mail event.rosh@sheraton.com for reservations.
The writer can be contacted at focusfood@nationgroup.com.
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