DESSERT MAKES EVERYTHING BETTER!

Desserts area the fairy tales of the kitchen, a happily ever after.... 

Top 5 popular sweets eaten in various parts of the world 

PAKHLAVA IN SHEKI, AZERBAIJAN

Pakhlava has some distinctions in diverse regions grounded on the materials and baking methods. Sheki is one of the most ancient cities in Azerbaijan and extremely popular for its sweets. This sweet is shaped like a diamond (symbolizing fire) pastry made of rice flour, tastes sweet and spicy and is moistened with butter and generously soaked in syrup. A layer is rolled out from the pastry with thickness of minimum 2 mm, put into baking tray, oiled and extravagantly filled with a filling of nuts. This procedure is continued, until about 10 layers are achieved, some even make 14. The nuts that beautify the top of each piece represent the star that illuminates up the commencement of a new life.

CHOCOLATES IN BROC, SWITZERLAND

With outstanding quality of raw material procured from numerous parts of the world, chocolates here are distinct owing to their thoroughness and exquisiteness. Just a few minutes by train, outside of Gruyere, is Broc; Maison Cailler, the only milk chocolate factory of Cailler-Nestle in the world which seems like a fantasy wonderland. The voyage over the factory depicts the record of the finding of the cocoa beans and finally, discovery of Cailler chocolate. The crusade paints a picture of cocoa beans which has been categorised inversely in diverse eras. You can see how the good quality of milk from the La Gruyere region is used in the chocolate. Each chocolate is prepared with devotion and exactitude to pass the difficult test of perfection. Did I mention that the tour, with plenty of chocolate tasting, is free?

KOUIGAMANN IN SAN FRANCISCO, CALIFORNIA

There’s nothing quite like the ecstasy of biting into a sweet savoury Kouigamann as a breakfast treat or a late night snack with a cup of coffee. It is a sort of cake, made with copious amount of butter, so much so that the dough is puffed up by its cooking that it looks more like a pastry. In fact it’s similar to a croissant – though additional buttery and sugary one. It is known to originate from the Brittany region of France but Kouign Amann Day became an official day in 2015, submitted by San Francisco bakery b. patisserie. The best ones to have are at the Bloom Chocolate Salon inside Dandelion factory on 16th Street.

STICKY DATE PUDDING IN DUBAI, UAE

Dubai loves its dates and these the soft and sticky ones have the power to make any dessert slightly more comforting. For a sweet date treat with Morrocan flair, try the one at Shangri-La’s coffee shop, sticky date pudding – a warm sponge with vanilla ice cream and caramel sauce. Bateel Cafe is equally famed for its dates and the pudding. And a place you definitely cannot miss eating this gooey middle eastern delight is at Ayamna at Atlantis The Palm, hands down No 1 in Dubai.

MANGO STICKY RICE IN BANGKOK, THAILAND

This humble sweet savoury combination of coconut flavoured sweet sticky rice with ripe yellow mangoes is the most popular in Thailand. This is best eaten warm and is frequently completed with a trickle of sweet coconut cream and topped with a smidgeon of roasted sesame seeds or mung beans. This can be found from various street food stalls to most old-style Thai restaurants and even as part of the high end magnificent Sunday brunches offered by some of Bangkok’s top hotels. Saffron at the Banyan Tree being one of the favourites.

My story first published in ET Travel

DINING ON THE WATER

Take the delectable feast to the waters

SAFFRONCRUISE BY BANYAN TREE, BANGKOK

If you are a food and culture aficionado this river boat cruise appreciating Thailand’s creative legacy and the eternal magnificence of the Chao Phraya River is for you. The Saffron cruiser is contemporary and lustrous in the flair of a yacht rather than the typical transformed rice barges. The al fresco Moon Deck where one is welcomed with a cocktail echoes the Banyan Tree Hotel’s iconic Moon Bar at Vertigo, its signature circular bar lit in blue taking midpoint. Guests can opt to enjoy their meal here or in the lower deck dining area which is air conditioned, softly lit with wrap-around glass both overhead and to the side to get panoramic views of the river’s sights counting the Temple of Dawn and The Grand Palace. Traditional Thai dishes that are skilfully prepared and ingeniously presented. Additionally there is live entertainment and cultural performance.  All in all, the experience celebrates Thailand’s rich cultural heritage like none other in total panache.

BERT'SBAR AND BRASSERIE AT NEWPORT, AUSTRALIA

With The Newport’s littoral setting and gorgeous views that have been drawing locals since the 1880’s, Bert’s is evocative of the grand hotel dining of the 1930’s bringing a touch of glamour to the beaches while still retaining that local Aussie charm. As you expeditiously take off from Rose Bay Seaplane Base, you can’t help being in awe at the striking views over Sydney Harbour. The seaplane pilot travels up across Sydney’s gorgeous Northern beaches before alighting at Pittwater where a water taxi awaits to transfer guests to Newport where Bert’s is located. Enjoy a glass of champagne before gorging on decadent food focusing on fresh seasonal Australian produce. And of course you head back the same way you came.

BODUMAS ATMOVENPICK KUREDHIVARU, MALDIVES

The appeal of beachside dining and the embrace of calm Indian Ocean breeze encounter up at this romantic overwater restaurant in the Maldives. Set an on overwater marquee at the Mӧvenpick Resort Kuredhivaru posing spectacular views of the ocean and the beach, Bodumas is the go-to place to get lost in the pulsing thumping of waves, while the sun falls behind the horizon – perfect for a dreamy and cherished dinner over outstanding service. Seafood seasoned with global influences, contribute to the great experience.

SCOMA'S SEAFOOD,SAN FRANCISCO

Located on the water in a notable landmark building overlooking San Francisco Bay at the end of Pier 47 since 1965, Scoma offers diners quixotic views while serving excellent fresh in season seafood with an Italian accent. The ambiance is welcoming and old school, thanks to it being in a working 46-foot fishing boat. Pacific seafood served here is caught on small boats, and brought to the pier by local fishermen; Scoma has a detached building for treating fresh fish. The velvety clam chowder, speckled with bacon, could be a meal in itself. But the most famous dish is the petit combination Louis, a smaller version of their classic with both shrimp and the Dungeness crab. Remember to ask for a bib!

NOMA,COPENHAGEN

Positioned on a small lake just freestanding the centre of Copenhagen, Noma’s new location was previously an ammunition room facility for the Danish military. Planned by celebrated architect Bjarke Ingels, the spot's 11 buildings stretch over 60 metres from end to end, and are intended to look like an Old Danish village. After being greeted by Ali Sonko and his smile, you walk down a striking flower wizened boulevard before finally entering the restaurant. Michelin star Chef Rene Redzepi is only too mindful of the latent of his land and with inordinate proficiency amalgams them into a symphonic perfection into menus that vary according to the season.

My friend Mohit at Noma, Pic Courtesy Giuseppe

First published in ET Panache Travel 

THE GAA MASQUE COLLABORATION MEAL IN MUMBAI

Prateek Sadhu & Garima Arora

Prateek Sadhu’s Masque is no stranger to collaboration meals. His collaboration with Mathew Orlando, head chef of Amass was a big hit and this one with Gaa was sold out within a month.On the Occasion of its first anniversary Masque celebrated over a collaboration meal with Chef Garima Arora of Gaa, Bangkok!

The menu begins with the first course in the Masque kitchen...Garima Arora explains how to eat this tender and delicious corn with the gorgeous corn custardy dip

Chef Prateek Sadhu takes the very best from the fertile land of India. Simplicity made elegant; the quintessence of Masque cuisine!! on the occasion of Masque's first birthday chef collaborated with Garima Arora of Gaa Bangkok and both focused their talents on producing light and delicious dishes, using Avant -garde techniques to revisit Indian Ingredients heritage! The menu is sixteen courses, profoundly showcasing Indian ingredients.

Barramundi/Milk Skin

Garima’s winner of a dish is the beautiful Barramundi wrapped in a taco like casing which she calls Milk skin. The exclusively stylish plating is drool worthy and one would want to dig into it right away, and so I did! The milk skin is actually ‘Malai’, inside which sits this flavorful fish ….sinful indeed! Her minced chicken, quite like the Thai Larb is a stunner and marries well with the Black sticky rice.

Chicken Liver/Toast.....couldn't be better than this!

Right off the bat, Prateek Sadhu takes the trail less trekked with something familiar, yet done in a totally outlandish way.

Ice lolly of Seabuckthorn is served with a black pepper mousse, and presented simply and beautifully that you can mistake this pre dessert for a Salmon and cream cheese bagel. Goodness, we have this berry in Ladakh and I have never experienced it like this before. I wish I had a few more bites. It’s refreshing, subtly sweet and umami!Indeed yes, I have had standout meals with a robust native focus, but Masque is the first to offer such a panoramic swing of the country. Each dish in the menu ended up as short term lesson for geography , history and a compliment to our home-grown culture.

Divine Duck Doughnuts

THUMBS UP

 1.When talking about native and exclusive  produce, India is absolutely abundant. For  a hunter like Sadhu, our country is  an absolute cornucopia.

  2. The menu cultivates a passion for taste

 3. Respectful of the seasons from genuine tastes the plates are classical and original

 My able company at the Gaa Masque collaboration meal! DiviaThani Editor In Chief of Conde Nast Traveller Magazine, Purva Mehra co founder & Editor The Daily Pao & Greg Foster Editor Architectural Digest

THE CONCIERGE THAT STOLE MY HEART

There must be something about Marriott and absolutely brilliant Concierge services. My first encounter was at the Renaissance Powai in Mumbai with Anthony Arockinadan, the Navigation Desk Manager a few years ago who’s also won an Award for his excellent service and we even covered him on our YouTube Channel ‘EatStayChill’ ( you can later go on to the link and watch the video).

And recently during my stay at the Marriott Marquis in Bangkok I had another chance example of an unforgettable customer service win.

Please be warned…. this service story will tug at your heartstrings.

So my daughter Akanksha and I wanted to go to a store which sold chef coats and aprons, the address of which we had found online and later in the evening to dine at Suhring. We went to the concierge desk and this girl called ‘Super’ with the most gorgeous smile in the world took out google maps for us, best way to reach etc to save maximum time and finally called for a taxi to take us to our first stop, as she was explaining the way to our cab driver, she heard thunderstorms and immediately got us two umbrellas, just in case it began to pour.

We bid her a bye and happily drove past; a few seconds later, it started raining cats and dogs and we decided to change our plan, got off the cab and went in for a foot massage instead. When the rain stopped, we got back to the hotel and bump into ‘Super’ and she was like ‘How are you guys? Hope all well? I called at the store to check if you both had reached and I was really worried for you when they told me you haven’t’ (We were not carrying phones that worked or she would have called us). We told her the scenario and went back to the room to dress and change for our dinner at Suhring.

The moment Super saw we were at the lobby and ready to go, she suggested ‘Being traffic time, the best suggestion is by the Sky train’ and she had a step by step map ready in English and Thai (in her beautiful handwriting) just in case we lost our way. And as we left, she said, ‘You are checking out late afternoon, give the store another try in the morning’.

We reached Suhring so easily thanks to Super, and guess what when we reached our Hotel room that night, there was a map to the store from Super and a message reading ‘Give it another try’ with a smiley. And of course we decided to give the store another try the next morning.

Post breakfast with the map in our hand as we moved towards the lobby, Super with her infectious smile greeted us and boarded us in a cab. We reached rather quickly as there was hardly any traffic at that time. Moments later as we were selecting, we heard the store manager receive a call from Super to know we had reached all fine.

And as we left the hotel that afternoon and bid Super and her colleague Oak a goodbye, it was like leaving behind a part of the family.Truly People want to deal with other people and we seek human to human engagement. Our engagement with Super was such a personalized experience. Super could have easily given us directions or just a city map and circled places on it like most hotel concierge do, but she went the extra mile. It’s rare to come across people who do their work out of passion. With Super it was a relationship that extended beyond expectations and one that has led to such a memorable experience. ..Super you are Super! Kudos!!

CHECK IT OUT

WHERE: Bangkok Marriott Marquis Queen’s Park, 199 Sukhumvit Soi 22, Klong Ton, Klongtoey, Bangkok 10110, Thailand

bangkokmarriottmarquis.com

TEL: +66 (0) 2 059 5999

WEB:  www.marriott.com/hotels/travel/bkkqp

THE GOJI KITCHEN & BAR AT THE LARGEST HOTEL IN BANGKOK GOES WORLDWIDE ON CUISINE AND GRANDIOSE ON ITS SELECTION – THIS IS NO ORDINARY BUFFET!

It’s always a virtuous sign when you just can’t decide what to order. It’s a shared problem here, where breakfast is a cut above.

Marriott Marquis …the first in Asia Pacific and the largest in Bangkok. This fresh milestone in the heart of the Thai Capital takes its inspiration from the Thai Queen’s passion that ‘the cultural heritage of Thailand resides within its people’ and this hotel mergers fabulous Thai hospitality with the ‘Travel Brilliantly’ values of the Marriott brand. It is a portrayal of urbane luxury, a favoured among those seeking vital easing collective with an elegant ambience. It brags wide-ranging facilities, including over 1,300 rooms and suites, over 5,000m² of function space across 37 venues, two swimming pools, the Quan Spa which is a calm oasis and a collection of restaurants and bars…one of which is home to the focus of my visit that morning…aka Breakfast at the Goji Kitchen & Bar! A hotel buffet does not have to mean queuing up for lukewarm titbits, uncertain hotpots and gelatinous eggs. There is a glorious thing happening out here and the daughter and I are excited to dive in.

AMBIENCE

Attentive staff takes your order for tea or coffee as soon as you take your seat. Overlooking Bangkok’s Benjasiri Park, Bright and welcoming, Goji can seat 240 diners. Views of verdant greens echo in the cuisine itself, which is environmentally-friendly organic and sourced locally. There are also private dining rooms in case you are a larger group or celebrating!

WHAT’S ON OFFER?

Think a bounty of authentic, modern Asian cuisine, a glut of top quality ocean fresh seafood, an old-style roast carvery, sashimi and sushi station, Indian selection, Hainese chicken rice corner with its own expert chef, South American Parrilla Grill, handmade Chinese steamed buns, Dimsums galore, make your own salad bar, a huge Bagel selection (I encrusted mine with dill cream cheese and superbly grated cooked beetroot sharp with a wee bit of horseradish, the perfect bite, creamy and fresh all at once), fruits, juices, finest cheeses, cold cuts, breads, yogurts , eggs to order, pancakes, waffles …replete with live dramatic cooking stations, and an eye-popping milk bar to make any milk lover pinch themselves in disbelief. Oh, and did I mention they have got a fresh Sugar cane press? Anticipate sushi and sashimi, steamed dumplings and buns, noodle and rice dishes cooked to order, and the freshest seafood.

Come hungry. So kudos to lead chefs, Itthi Nitayaporn of Thailand, Jasvir Sanghera of Thailand and Watanabe Masayuki of Japan, who obviously know a thing or three about excellent, slightly off-piste textures and flavours and maintaining the perfect taste. Textures rule in dishes such the scramble egg, opt for one that gets chunky with salmon and covered in bonito flakes that wave in the heat. 

And then at the end see if you still have some room for dessert, and ask for the bill, and leave beaming promising to return very, very soon.

CHECK IT OUT

WHERE: Bangkok Marriott Marquis Queen’s Park, 199 Sukhumvit Soi 22, Klong Ton, Klongtoey, Bangkok 10110, Thailand

bangkokmarriottmarquis.com

TEL: +66 (0) 2 059 5999

WEB:  www.marriott.com/hotels/travel/bkkqp

EMAIL: restaurant-reservations.bkkqp@marriotthotels.com

VERDICT: I only tried the breakfast buffet out here, but from stylish breakfasts to high-flying lunches, exciting evening buffets to memorable family brunches, Goji Kitchen & Bar has something to suit all tastes and every occasion.

INTERNATIONAL GOURMET BUFFET PRICE

Breakfast buffet: THB 850++

Lunch buffet: THB 790++

Dinner buffet (Sunday – Thursday): THB 1,200++

Dinner buffet (Friday – Saturday): THB 1,800++

Sunday Brunch buffet (Sunday): THB 1,800++

BEVERAGE PACKAGE

Free flow fruit juices and soft drinks: THB 99++

Free flow fruit juices, soft drinks and beers: THB 499++

Free flow fruit juices, soft drinks and alcoholic beverage exclude champagne: THB 950++

SKY HIGH DINING AT VERTIGO GRILL & MOON BAR

Nothing quite beats the romance of sky-high dining with a tantalizing to match. Located on 61^st floor,” Vertigo” has been named after Alfred Hitchcock’s famous thriller. This elegant restaurant sits on a former helipad (now rooftop) and comes alive at sunset for a matchless view of the Thai capital. To sit we had three options, a private party lounge, Moon Bar under a canopy of stars and a dining courtyard. We chose the latter. It was simply amazing to look around at glittering landmarks of Bangkok like the Grand Palace, Royal Chapel, Chao Phraya River, Wat Pho Temple, National Museum and the Emerald Buddha. Ordering the meal is easy with recommendations from the waiters. As we waited for our food we dug into the fresh, warm breads and olive oil. The lobster bisque was a delight with its slivers of fried shallots for added flavour.

The spicy Thai tuna ceviche was wonderfully married and to die for! The Rosemary Scented Oven Roasted Rack of Lamb is a specialty here. Roasted for over 6 hours, a generous portion is served with Tabouleh and capsicum, complimenting the tender meat. Another specialty is their fork-tender, pan-fried tenderloin of Black Angus beef with tarragon, sabayon and balsamic sauce.

Dessert was a dip into the pool of divine decadence. In essence, there is no wrong menu choice- the Vertigo chefs consistently offer superlative cuisine. We enjoyed the attentive service as we dined while taking in the interesting mix of people around us with our wine selected from over 200 labels. For its renowned hospitality in the skies and engineered seclusion from city noise, it isn’t a wonder that Vertigo has won a number of worldwide awards.

FAST FACTS

Banyan Tree Bangkok, 21/100 South Sathon Road, Thungmahamek, Sathon,
Bangkok, Thailand; Tel: +662 679 1200. Timings- 6.30 p.m. – 11 p.m. (The Moon Bar is daily open during 5 p.m. – 1 a.m.)

published in Statesman