#Course | Set Meal
, #Haute Cuisine
, #Hotel Restaurants
, @Resia | Reschen
, @South Tyrol
A gourmet short trip to Italy
Salad & antipasti buffet
We stayed at this beautiful newish hotel at Lake Resia that promised a couple relaxing and tasty days because of the attached mini spa and a daily dinner service with a 4 course meal curated by the junior boss of the house and head chef Markus Strobl.
During the few days we stayed here, we had so many dishes that I will keep this brief and short and let the pictures do most of the talking. Just that, there was a salad and antipasti buffet each day to start off the menu and even though it was mostly the same, every day they had some changing highlight items like perfectly grilled and chilled veal. My favorite picks were the marinated artichoke hearts and that slightly blanched and lightly dressed coleslaw with cumin.
Rye bread dumplings
- Fluffy dark Rye Bread dumplings in fond with oven vegetables and fried parsley
- Barley soup with ham roll and chive-gel
- Insane Meditteranean swordfish with pea flan, snow peas, and minestrone broth
- Perfect Topfenknödel with nougat center, figs, and cinnamon ice cream
Essence of peppers
Peach sherbet & champagne
Flank of Ocean beef
- Amazing ravioli with carbonara filling, truffle aroma, and oven melanzane
- Essence of peppers, chorizo-egg-dumplings and carrot pearls
- On spot Ocean beef flank, tomato, dauphine-potatoes and oven carrots
- Genius peach sherbet, water melon and arunda bubbles from east of Meran
Lave cake intact
Lave cake dismantled
- Fresh and bio beef tartar, parmesan splinters and crostini, celery walnut salad and red onions
- Parsley cream soup, bacon trameszzino and gel of smoke
- Lardo stuffed breast of guineafowl, young leek, white bread pudding and chervil mousse
- Lukewarm chocolate lava tart with wild berry sherbet and strawberries
Celery tortelloni & truffle foam
Consommé double & mushroom crepe
Yoghurt mousse & passion fruit
- Celery filled tortelloni, truffle foam, and broccoli
- Consommé double, fantastic mushroom crêpe and zucchini julienne
- Beef cheek, smoked mash, black carrots and parsley
- Farmer yoghurt mousse, ice cream, meringue and acidy passion fruit
Regional cheeses, chutneys, and nuts
As the salad buffet at the start, the dinner closing was also the same every day, an interesting selection of regional cheeses, chutneys, and nuts.
Eden Hotel (front)
The time we spend in this dining room was such a treat and I didn’t have a single dish I didn’t like and many that I loved. Atmosphere-wise it took us some getting used to as everybody was whispering quietly at their tables which made it all a bit library-like but after the first night we had some good wine, turned up the volume a notch and enjoyed ourselves. Thanks for a wonderful foodie stay at your hotel and keep being inventive.
Get Your Grub On!
Alpine Diner Restaurant & Bar (Hotel Eden Reschensee) – reservations mandatory
39027 Reschen BZ / Resia (Südtirol / South Tyrol)
p: + 39 473 633137
Quick fix Cantonese.
I had organized a training in Bangkok and had to stay behind at the office a little longer one night after the session had finished. When I was back at the hotel I just wanted to grab something quick before catching up with everyone for a few drinks next door. I ventured for the Kowloon restaurant in the basement, that I had recognized before, thinking some noodles and dumplings would just do fine.
As foreseen I ordered some Xiao Long Bao, the Beef Noodle Soup and the Fried Tofu not knowing that it would be quite a challenge finishing all of it by myself. The soup was first and the broth tasted pretty good and interesting due to some pinches of cinnamon, which I only knew from Vietnamese pho. The noodles though were nothing too mentionable and mushy but the beef, if I found a piece between the masses of fat and tendon, was actually nicely braised and soft.
To my surprise the Xiao Long Bao were quite great. Looking unpretentiously ugly and with very little, yet tasty soup within, the best part about them was the deliciously fine and juicy mince. Some proper feel good food.
I was already pretty stuffed from the noodles and the big buns when finally the fried tofu arrived, not a too shabby portion by itself. The blocks of silky tofu had a light crisp coating without any apparent flavor but thankfully that gooey sauce managed to add some lightly intriguing sweetness to it all. I would have preferred this in between my slurps of soup or after a dumpling here and there but all six beancurd bricks in a row was a rather boring occasion.
Nothing I would be craving for but I was glad I finally tried it. I might even be coming back another night when wandering off too far seems troublesome. Beer time now.
Kowloon 九龍 (เกาลูน)
981 Silom Rd. (at Holiday Inn Silom)
Bang Rak, Bangkok 10500
Tel: +66 2 238 0370
It’s grey at the bottom of the rainbow.
Lunchtime again and we still didn’t feel like a salad or anything else remotely light and so went back to Paradise Dynasty which I like so much nowadays. We continued sampling new Xiao Long Bao flavors from their rainbow palette and today’s choice fell on the garlic type. It didn’t look very pretty to be honest, all grey, somehow nearly metallic and also the taste wasn’t my favourite of all times. I’m generally a garlic lover and at first it even tasted interesting enough to catch my curiosity but at the second bao I was already over it. It was just too overwhelming with too many raw-ish garlic chunks in the meat mix.
As I had their awesome Spicy Dumpling Noodles already a couple of times I finally brought myself to ordering the Dan Dan Mian, that caught my attention during an earlier visit. At first it seemed a little thin and soupy but when I gave it a proper mix it got nicely thick. Noodles were, as often, too soft for my preference but the other flavors worked fairly nice together, all sesame and creamy. Overall the aroma of this thing was rather light and lacked a bit of depth but probably some fresh leafs of coriander and a couple of drops of fiery chili oil could change that for the better. Well, not an eye opener this time but still on my list of very solid lunch options.
Paradise Dynasty 乐天皇朝
3 Gateway Drive
Tel: +65 6465 9271
A pancake milestone.
My cwazy friend from Hong Kong was in town and because I never believed her that she could actually show me some decent Okonomiyaki in Singapore and since during all of her prior visits we never managed to come here, she finally dragged me down to ‘Nanjya Monjya‘ by the river. The place was packed and even with our (rather short notice) reservation we only managed to get a seat outside which wasn’t too bad on a beautiful evening like today. The only unfortunate thing was, that outside, the Okonomiyaki were served on plates while inside they cook it just in front of you.
The pork one became my numero uno with its’ tasty belly slices, a nice and fluffy mix of dough and cabbage and I totally loved the extra pickles too. The kimchi version was less impressive, also nice but a bit bland and didn’t really get that kimchi punch going that I was hoping for, it was actually more like a vegetarian version of the first one. Both could have used another centimeter in thickness and diameter, but that said, they’re still the giants under the Singaporean okonomiyaki.
Before the pancakes, pizzas, omelettes or whatever you want to call them, we also had a round of small dishes for starters. There was some weird dried and then grilled stingray carvings which sounded as interesting as they tasted oddly, way too fishy for me though. Those were followed by a bunch of decent crispy chive gyoza and probably one of the best Miso Nasu (eggplant) I have ever had around here. It was spoon squeezing soft, nearly like caramelised and still wonderful savoury. Pretty wicked.
I had to hand it to her, this was a pretty awesome but next time I’ll try to get a seat inside, as even though it’s a scenic atmosphere out by the river, okonomiyaki still belong on a hot sizzling plate.
Nanjya Monjya Japanese Restaurant
390A Havelock Road
#01-03/04/05 Waterfront Plaza
Great Corpthorne Waterfront
Tel: +65 6738 7177
I seem to come back to ‘Ippudo’ more often these days and today I ordered my old go to choice, spicy ‘Karaka-Men‘ with extra cashu and tamago. As they use the same base the strong and rich tonkotsu broth reminded me a lot of their original ‘Shiromaru Motoaji‘ just with a spicy peppery note coming from the miso and ground pork. The meat was not as fine as at many other places but more coarsely chopped so it left an enjoyable chunkiness in the texture pond. Still loved the crunchy cabbage and the comparably hard noodles here and even though this fantastic bowl was my long time favourite for a reason, I was reassured that the ‘Spicy Black‘ has taken the lead for me at ‘Ippudo’. For starters we had the new ‘Spicy Boiled Gyoza‘ which had a great back-of-your-throat kinda punch (I really do fancy boiled gyoza these days) as well as the also new ‘Spicy Pork Bun‘ which pretty much tasted like the original with only some very mild extra heat. It’s great to rediscover things and to realize that you love them anew.
Ippudo SG 風堂
333A Orchard Road
#04-02/03/04 Mandarin Gallery
Tel: +65 6235 2797
, Dan Dan Mian
, Dim Sum
, Jiao Zi
, Xiao Long Bao
, Zha Jiang Mian
It’s been a very lao time.
It felt like a hundred years that I had been to ‘Lao Beijing’ but tonight I wanted to refresh my memory big time and went berserk on their menu. I spotted ‘Xiao Long Bao‘ (小笼汤包) so it came naturally to start with those favourite little steamers. Not being the prettiest of its’ kind, they were quite nice, had thin skin and a generous slurp of soup in ’em but neither the meat nor the broth had a too distinguished flavour.
Dumpling time wasn’t over just yet so we had a round of awesome ‘Pork & Cabbage Jiao Zi‘ (boiled). The cool thing here was the cabbage, not very common and tasted great together with the fine meat mass. Aside another regular on my orders, some crunchy and slightly spicy, delicious garlic cucumbers.
Over to the noodles some ‘Beijing Style Zhang Jian Mian‘ (老北京炸酱面) came our way. The noodles were soft and and thin and the whole thing tasted nice refreshing with all those chopped scallions but wasn’t really like a bean sauce but more like a lightish bolognese, nonetheless good.
Also the ‘Dan Dan Mian‘ was more an interpretation of the bowl I like so much. Nearly a clear broth with some minced meat and chives taking a swim in it. No sesame, no peanuts, no gooey creaminess made this not really extra special but still tasty enough to give it a like.
Even though the food was not sweeping me off my feet, it was still tasteful and delicious maybe with a slight setback caused by their modifications on my old time favourites. It’s quite a busy and bustling place at peak hours in a bit of a warmer setting than the usual dim sum restaurants and surely has some decent dishes to offer. I might come back to try their high tea buffet as even though I’m not a big fan of such, ‘Xiao Long Bao‘ free flow doesn’t sound too bad to me.
Lao Beijing 老北京食堂
238 Thomson Road
#02-11/12 Velocity@Novena Square
Tel: +65 6358 4466
Breaking News: Zhong Guo opens 2nd outlet!
People living around Bukit Merah can consider themselves lucky as ‘Zhong Guo‘ just opened a new outlet at Bukit Merah Food Center. The menu is the same as the one at the Chinatown Complex Food Center outlet so it’s still all about noodles and dumplings. Enjoy, enjoy!