★ Maltes hidden kitchen, Baden-Baden

Other than rejuvenating our souls at this renown spa town, we also pampered our culinary senses at Maltes hidden kitchen – a 1-Michelin starred casual fine dining establishment. We opted for 3-course menu with different choice for each of the starter/main/dessert, therefore allowing us to taste all the dishes on the 1-page menu.

With the task of packing our luggage post-dinner, we opted to forgo the wine pairing. Instead we chose to have 1 modest glass of wine each for the meal. We were recommended the Rully Les Saint-Jacques 2020 and Fritz Haag Juffer Sonnenuhr 2021 Riesling Auslese.

Culinary Harmony Macaron goose liver & mandarin (left) and Enoki mushroom wasabi (right). Crisp and slightly chewy petite macaron provided a textural contrast to the creamy and flavourful goose liver. It was followed by the towering fried enoki mushroom skewer drizzled with wasabi sauce.

Amuse Bouche Mussel with ponzu and yuzu. I’m enjoying the the Japanese flavours infused in the creative dishes here.

Bread with Malabar pepper from India with rosemary butter.

Hare Winter Vegetables, Mole, Herbs. The hare, known for its robust and distinctive flavour is not something that we eat often. But we were confident that it would be well-prepared in fine dining restaurants. The Chef thoughtfully paired the gamey richness of hare with mole, a rich and complex sauce with roots in Mexican cuisine.

Dumpling Beetroot, Cassis, “Belper Knolle” pickled corn, butter corn. The ball in the glass dome is not truffle but “Belper Knolle”. Originating from Switzerland, it is a unique and artisanal cheese known as “the truffle of cheeses“. I was once again fascinated by how the cuisines here always seems to remind me of Japan.

White Halibut Potato, Spinach, Caviar Beurre Blanc This dish showcases an artful blend of textures. The halibut, tender and flaky, was delicately topped with thinly sliced potatoes, expertly roasted to a delightful crisp. A final touch of sophistication came in the form of a spoonful of caviar, introducing yet another layer of texture. The mildness of the halibut was well complemented with the richness of the Beurre Blanc sauce.

Guinea Fowl Breast “Le Prince de Dombes from Mieral” Truffle, 3x Bean, Shallot This dish showcased a thoughtful curation of premium ingredients and culinary finesse. The guinea fowl breast, elevated by truffle accents, was accompanied by a trio of beans (French bean, edamame and one more) and caramelized shallot that brought a subtle sweetness and aromatic quality to the overall flavour profile.

Robiola Tris “Affineur Waltmann” Cranberry, Pumpernickel, Violet. The Robiola Tris, from artisanal affineur store that specializes in the art of aging and maturing cheese, is a slightly ripened cream cheese made from cow, goat and sheep milk. It sits on a slice Pumpernickel (dense, slightly sweet rye bread) which was then adorned with various floral and fruits garnishes.

Apple & Cream Vanilla, Piedmont Hazelnut A visually pleasing dessert with a harmonious blend of sweet, creamy, and nutty flavors.

The restaurant operates as a cafe known as Kaffeehaus in Baden-Baden by day so we ordered black coffee to pair with our sweets. Petits fours Strawberry macaron, Nougat, Chocolate.

Other Related Posts:

• Exploring Baden-Baden
• Café König, Baden-Baden
• Löwenbräu, Baden-Baden
• La Pepa, Freiburg im Breisgau (Freiburg)
• Hotel Restaurant Pfaff, Triberg
• Exploring Freiburg im Breisgau (Freiburg)
• Hirschen in Lehen, Freiburg im Breisgau
• Seehotel Wiesler, Titisee

☆ Gaggan Anand, Bangkok (New location, 2022)

Upon learning that Chef Gaggan Anand planned to reopen his restaurant in Bangkok from August 2022, we promptly marked our calendar to secure a reservation for December 2022. We would be stopping over in Bangkok while en-route to Chiang Mai for a short vacation.

After shutting Gaggan in 2019, he set up Gaggan Anand at a new location in Sukhumvit. However during the Delta wave of Covid in 2021, he shut the restaurant. In fact Chef Gaggan was in Singapore for a rather long pop-up between November 2021 to June 2022. While we had the chance to dine at the pop-up in Singapore, the ambience and experience was never the same as being seated at the Chef’s Table at his homeground.

Guests could look forward to an immersive and interactive experience throughout the 3-hour dinner. We chose the 9pm seating (earlier seating at 5.30pm) and finished the meal shortly past midnight. Contrary to feeling drowsy after the lengthy meal, the reality was quite the opposite. As the night unfolded, the music volume intensified (or so it seems to me after the drinks that came with the meal), and the atmosphere became more lively, with guests gradually letting loose and embracing the vibrant ambience.

Similar to the Singapore pop-up, we received a pseudo copy of Chef’s passport, but this time round instead of rubber stamps, we were given a sticker sheet printed with different emojis. Guests could paste the stickers according to what you think the dish you ate was, to design your own “customised” menu booklet to bring home.

Note: The description of dishes were based on what we managed to capture, pardon me if there are inaccuracies.

Needless to say, the meal started with Chef’s signature (which is a mainstay on his menu)💥Yogurt Explosion. Despite having enjoyed it a couple of times, the sheer delight it brings still manifests in a chorus of appreciative “oohs” every time we pop this into our mouths.

🍪 Cookie puff rice Tapioca pearls, tom yum goong, shrimp papadum This dish served as a reminder that we are in Thailand.

🍦Ice cream sandwich lime, foie gras, coffee While it might sound like an unusual pairing, foie gras and chocolate actually complemented each other surprisingly well in this interesting creation. Chef sort of blended the savoury and sweet elements into a smooth and velvety filling in between the crisp outer layers.

📄 Chick pea hummus, cumin oil, pomegranate You eat only the thin translucent “sheet” resting on the silver coloured stand.

🧠 Rat brain beetroot, asparagus, truffle #streettotable Don’t worry, it is not a real rat’s brain.

🥔 Earth upside down soil and root made of potato freeze dried for 60 hours, onion, ginger, garlic. Guests had to dig around the bowl in order to uncover the food piece hidden within. But I suppose you probably realised that this dish was made of underground stems.

🍈Melon green peas, white truffle, honey, shoots. Lovely presentation, the melon looked as if it was on the vines.

🥒 Cucumber Uni cucumber gin and tonic While it might not be apparent based on the photo I took, but as it was presented on a flat longlish plate with brown/blue texture, the dish was made to resemble a sail boat drifting in the ocean.

🧅Fried bread onion cream, onion flowers

Chef was keeping tab on the score of the ongoing World Cup Match featuring Morocco vs Portugal.

🧊 🍅 Beets sorbet, red chilli, tomato juice, handmade ice (No, we don’t eat the ice thou) Visually impactful dish as it resembles the notion of “Fire & Ice”.

🍆 Eggplant red miso, black sesame I’ve saw the labour-intensive processes involved in the making of this dish on Chef’s IG post. Not sure if it was inspired from Nasu Dengaku, a classic Japanese side dish. Regardless, this version served here is amazing.

🥟 Momo portobello, porcini, black garlic Dumplings originated in China, whereas momos originated in Tibet and then spread to its neighbouring countries, Nepal and India. 

🌮 Pickles, onions, chilli, pork jowl, pineapple, garlic and salt, goan chutney

🇬🇧 Chicken tikka masala (note: picture of the chicken with union jack was given late, after I finished my chicken tikka masala, which explains why it appeared in the photo alongside the next dish.)

🦆 Local sustainable duck

🌶️ Lamb with red chilli I had high trust in Chef’s lamb dishes although I tend to avoid eating lamb. This was well-executed but the dish that left a deep impression was one that I had in 2015 – Who Killed the Goat?

🦑🦐 Cold curry coconut, curry leaves, squid, ebi This dish was pretty interesting, I felt like I’m eating a Thai-styled ceviche. It blended traditional curry elements with a refreshing twist. Of cos the freshness of the ingredients also played a significant role in its appeal.

🍃 Fish from Kyushu Grouper, coriander, cashew nut, garlic, mustard oil Lights in the hall were dimmed prior to presenting this glowing pile on the counter. Only when the lights brightened, we were able to see that it was a burning bundled parcel of banana leave. You only find out what is inside after unwrapping.

🍫 Fish and chocolate salt water eel (anago) This was an intriguing and unexpected culinary fusion which worked well! This dish is a creative exploration of flavour contrasts, bringing together the savory delights of grilled eel and the sweet sophistication of chocolate.

🌾 King crab and rice The concluding savory course. The standout element was the impeccably cooked grains, a testament to the Chef’s mastery in achieving perfect texture.

Pineapple ice caramelised with chilli

🌹Pistachio and sea salt ice cream, rose meringue An airy, cute, pastel coloured dessert that tasted light and refreshing.

🧈 Ghewar milk fried with milk fat and milk skin with fig with gold leaf Ghewar is a snack that had always been on the menu albeit with different renditions on every single visit. A versatile base which can be topped with huge variety of elements be it sweet or even savoury.

🌈 Flower world An upgraded version of Chef’s classic dish 😛 Lick It Up.

We got an extra dessert cos we were celebrating a special occasion 💗 thank you!

All guests leave with a bottle of CDGRE bottled drink. Its a cafe opened by Chef. It was said to be quite potent and we were advised to drink it in morning.

Earlier Photos Taken:

Finally managed to visit this iconic temple. It has been on my To-Visit list for a long while. It was challenging to materialise the visit becos of its location, timing and weather. It was way too hot to visit during summer time (when I last visited BKK in July).

Awed by the magnificent main prang wat Wat Arun. While it is supposed to be a glistening white tower adorned with colourful porcelain pieces, it appeared orange in my photo cos I went near sunset time. Love the warm orange glow.

Other Related Posts:

• ☆ Gaggan Anand at Mandala Club (Pop-up in Singapore)
• ★ Gaggan, Bangkok (Revisit 2018) [Closed]
• Gaggan, Bangkok [Closed]

Wildflower, Perth

Sitting pretty on the rooftop space of COMO The Treasury is Wildflower restaurant, known for its focus on using native and locally-sourced ingredients to create contemporary Australian cuisine. The floor-to-ceiling windows offered sweeping views of Perth city skyline.

The menu revolves around an indigenous ethos of six seasons with farmer and forager-driven dishes. At the time of our visit, they were serving the Kambarang – Season of Birth menu. We paired our meal with native Australian non-alcoholic beverage.

Light snack was the vibrant and visually appealing Potato with fingerlime, chickpea hummus, followed by Sourdough bread. The combination of the crispy potato base, zesty fingerlime pearls, and creamy chickpea hummus created a harmonious blend of flavours and textures.

Organic Beetroot mulberry, creme fraiche, pepperberry paired with with Sour berry and cold brew. The dish beautifully combined the sweetness of organic beetroot and slightly tangy mulberries with the richness of creme fraiche and the subtle spice of native pepperberry. A refreshing starter which whetted our appetite for the courses ahead.

The next dish featured fresh in-season local asparagus from Torbay, just outside of Albany. Torbay Asparagus scallop, lemon myrtle, sorghum combines the delicate sweetness of scallops with the earthy freshness of asparagus. It was paired with Virgil’s strawberry spritz.

Line-caught Wild FIsh courgette, tomato, bush basil with Fennel soda water. The sustainably caught fish was prepared to perfection, with a delicate and flaky texture. The summer squash added a crisp and earthy component to the dish, finished with the aromatic bush basil which is indigenous to the Australian continent.

The main meat was lamb and the fussy eater asked if there was an alternative meat (not due to allergies, just food preference). The answer was “We could serve it without the lamb and would give you more carrots”. Believe it or not….the selective eater also don’t like to eat Carrots…(just like Anya in Spy x Family). What a funny and awkward situation…

Left without much of a choice, fussy eater resigned to fate and had the South West Lamb harissa, carrot, rose, cinnamon, myrtle which was paired with House red wine, hibiscus. Verdict? The Chef’s mastery skills earned accolades from the discerning palate of the fussy eater!

The tender South West lamb, spiced with harissa, was complemented by the sweetness of carrots. The seasonings had helped to balance the natural taste of lamb.

Pre-dessert was Carnarvon Bananas miso, wattleseed, cocoa and Soda water pineapple juice. The sweet, savoury, nutty, and chocolaty elements was really tasty.

Local Strawberries nasturtium, goats curd, lemon myrtle with Grapefruit drink. A creamy and tangy dessert with a refreshing zing.

Not forgetting the final parting snack of Fudge dark chocolate sea salt and Beetroot gum.

All in all, this place is a great swanky restaurant in Perth city. Nevertheless, if you plan to explore the Margaret River region, you’ll find a plethora of excellent dining choices as well.

Earlier Photos Taken:

Drove past the Crawley Edge Boatshed, commonly referred to as the Blue Boat House. Apparently it is a popular photospot for tourists but snubbed by the locals.

Other Related Posts:

• Voyager Estate, Margaret River
• Leeuwin Estate, Margaret River
• Vasse Felix, Margaret River
• Little Creatures Brewery, Perth
• Hong Kong BBQ House, Perth

Voyager Estate, Margaret River

Our final wine and dine adventure in Margaret River region was at the amazing Voyager Estate. The cellar door and restaurant are located inside an elegant English style manor house surrounded by many magnificent gardens. From the carpark, we took a lovely stroll across one of the lush gardens, with a magical moment walking through the beautiful and romantic rose arches that lined the pavement.

Did the wine tasting at the cellar door before we entered the restaurant right behind. It appears that most of the cellar doors in Margaret River region had done away with providing complimentary wine tasting. Here there are a variety of pricing for wine tastings:

• A$10 charge for 5 entry level wines (redeemable upon any wine purchase)
• A$20 charge for 5 premium wines (redeemable upon premium wine purchase)
• A$20 charge for 2 MJW wines (redeemable upon MJW wine purchase)

In any case, we paid for tasting of the MJW wines which were really smooth and had good finishes. Noting that the estate is known for their red wines, we picked a bottle of 2018 Cabernet Sauvignon from the premium range. I do recall seeing some of the entry level wines from Voyager Estate available in Singapore.

Lunch was served indoor – which was a welcome choice, given that the day seemed slightly overcast. Our seating placed us directly by the expansive windows, providing excellent natural lighting. The 7-course discovery menu was themed “Floris”, marking the arrival of spring and signifying that we were in for a leisurely and extended lunch in this breathtaking environment. This restaurant was probably the most formal one compared to the 2 other places we visited in the region.

Our meal started with an offering of finger snacks comprising of Stracciatella, cumquat, poppyseed/ Kingfish, smoked cream, preserved lemon/ duck liver, venison, brioche. Aperitif was a refreshing and crisp 2021 Project sparkling chenin blanc. In place of the customary bread basket, we were presented with Focaccia served with honey and olive oil.

As a prelude to the wine pairing for the upcoming courses, the staff set a wooden rack which holds 3 empty wine glasses (a ‘wine flight’). This was followed by a card for the wine about to be served featuring fruits/herbs/flowers that gave clues to wine’s tasting notes. A captivating and engaging presentation.

While waiting for the next dish to be served, we were entertained by trying to anticipate the primary ingredient for the upcoming course, drawing hints from the pictorial card.

On the reverse side of the card was a brief description of the wine and the name of the soon-to-be served dish. It was evident that a significant amount of effort went into planning and creating these informative cards, which served as a good memento for guests.

The 2022 Sauvignon blanc semillon was selected to pair with Abalone, broccoli, lemon myrtle. The dish itself had an appealing appearance, resembling a petite salad that played with the textural contrast between the delicate abalone and the crisp, crunchy broccoli. The standout element of this course was the inclusion of lemon myrtle – a native Australian plant known for its strong and distinctive lemon-like flavour and aroma.

Rock lobster, macadamia, sunrise lime was paired with 2022 Chenin blanc. Rock lobster, said to be endemic to Australia, was tender, sweet and rich in flavour. Macadamias added depth and texture to the dish, harmoniously complemented by the zesty citrus notes from the sunrise lime (aka finger lime). A gourmet dish that featured the exquisite flavours of Australian ingredients.

The homage to the bounties of sea and land continued with Line-caught fish (King Snapper), celeriac, vanilla. This course was thoughtfully paired with a 2021 Chardonnay. King Snapper went well with the slightly nutty and creamy celeriac purée, finished with a touch of sweet and fragrant vanilla essence.

Our first protein dish was the stunning Aged duck, beetroot, wattleseed paired with 2020 Project U11 Syrah. The succulent and gamey richness of the aged duck took center stage. The duck was cooked to perfection, with a crispy skin and perfectly rendered fat while the beetroot’s earthy sweetness contributed to a well-rounded dish. Wattleseed, yet another uniquely Australian ingredient, added a layer of complexity to the dish with its hazelnut and coffee-like notes. The Syrah which has notes of dark fruits like blackberry and plum was an excellent selection to complement this dish.

Lamb, peas, carrot paired with 2018 Cabernet Sauvignon Peas and carrot are classic ingredients that goes with lamb beautifully. The peas added a burst of vibrant green colour and texture to the meat, making the plate looked more appealing. The sweet, slightly caramelized notes of the pureed purple carrots complemented the robust flavour of the lamb and fresh legume, adding depth to the overall flavor profile. The Cabernet Sauvignon‘s bold oaky flavour profile harmonised with the savoury, slightly gamey taste of lamb perfectly.

By the time we reached the dessert courses, we had spent closed to 3 hours at the restaurant. An indulgence that could only be enjoyed while on holiday. First up was the Christmassy-looking Mixed berry sorbet, goat’s milk, granola and jelly. The mixed berry sorbet provided a refreshing palate-cleansing experience, with the goat’s milk providing a lusciously smooth base. The granola offered a delightful textural contrast and nutty undertone to the ensemble. Boy, I’m so in love with the dessert creations in Margaret River region!

White Chocolate (with coconut? iirc). It combined the luscious sweetness of white chocolate with the tropical nuttiness of coconut.

Final small bite of Caramel and Chocolate was a blend of buttery pastry, sweet caramel, and decadent chocolate in one bite.

If you only had time for 1 meal in Margaret River region, Voyager Estate is my top recommendation (#not sponsored in any way). With picturesque vineyards, gardens and a fine-dining restaurant that offers a tranquil and scenic setting for a mesmerising experience, its a one stop destination that fulfilled my needs for photos/food/wine. *The discovery menu took us more than 3.5 hours to finish, so you probably won’t have time to visit other cellar doors thereafter.

Earlier Photos Taken:

Took a short drive to Hamelin Bay hoping that we could get the chance to experience an unique interaction with a special marine life – stingrays. These friendly creatures are said to frequent the shallow waters of the bay and visitors can often wade into the sea to observe them.

Unfortunately either we got the wrong timing or the rough waters on the day of our visit was deterring the stingrays from making an appearance… Note: best time of year to see the stingrays is in the Summer, between 9am-10am or in the late afternoon.

Other Related Posts:

• Walk Talk Taste Glamping, Margaret River
• Leeuwin Estate, Margaret River
• Vasse Felix, Margaret River
• Little Creatures Brewery, Perth
• Hong Kong BBQ House, Perth

Leeuwin Estate, Margaret River

Checked out from the first accommodation in Margaret River region and moved further south – nearer to the Margaret River town. Visited another vineyard in the morning (see end of post) and got to Leeuwin Estate for our wine tasting and lunch.

The car park was pretty full when we arrived – an indication that the place might be rather packed. We soon realised that this was one of the rare cellar door which offers complimentary wine tasting (for the entry level range). Having visited 3 cellar doors on this trip, this was the first to retain this offering. However as we were having lunch here, we were allowed to taste their mid-tier wines (which would require $10 non-refundable for 5 wines). For their top tier wines, there is a $10 per taste, per wine refundable on purchase of that wine, including their most well-regarded Art Series Chardonnay.

We tried the Sauvignon Blanc and Chardonnay from complimentary wines and two more white wines from their mid-range Art Series wines. Their wine tasting area was less spacious than others and was done in a pretty efficient manner – which meant one staff would be handling a few guests side-by-side. Tried a few wines but none caught our attention. Wine tasting could very subjective and I personally find their wines a tad too vibrant and lively for my palate.

Now for the lunch. The menu has quite a good variety because for each course you can choose from 2-3 options. They allowed each diner to have different dish, so we got to taste 6 different dishes for our 3-course meal.

Similar to the restaurant we visited the day before (post), the dining area is located on the upper floor of the building and we were seated outdoor in the alfresco area. Although there is no vineyard view here, the deck has lovely a garden ambience – look at the number of potted plants and flowers.

While sipping the Leeuwin Estate Brut, we were presented with an appetizer of Chef’s canapé of kingfisher red curry emulsion followed by Estate baked sourdough, cultured butter.

First course was Scallop crudo, horseradish, kohlrabi, elderflower paired with Art Series Riesling. It is a light and delicate dish featuring the fresh scallops with the slight spiciness of horseradish, the crunchiness of kohlrabi and the floral touch of elderflower.

Another one of us had the Cuttlefish, fennel, taramasalata, native citrus, chicken skin as first course dish. I prefer this over the earlier starter for its richer flavours and textures. Taramasalata (Greek fish roe dip) is made from fish roe, olive oil, lemon juice, grated onions and bread. The creamy meze which is full of umami flavour pairs brilliantly with the slightly sweet and slightly chewy cuttlefish. Crispy chicken skin topping offered a delightful textural contrast.

Line caught fish (Garoupa), lettuce, pistachio, akoya, buttermilk paired with Art Series Chardonnay. Love the visually appealing golden-brown crust of the Garoupa sitting on a bed of refreshing and crunchy lettuce. The nutty richness of pistachios along with the creamy buttermilk sauce made this a well-rounded dish.

The other protein option was Lamb – which we seldom eat. So we opted for the vegan dish of Ricotta Gnudi, peas, nori, whey. Gnudi are gnocchi-like dumplings made with ricotta cheese instead of potato but these were not as pillowy as I expected.

The desserts were quite unique for me as it comprised of ingredients which were less familiar to us. One was the Cambray Farmhouse Gold, chicory marmalade, orange, lavosh – featuring a multi award winning mature sheep cheese, aged for 12 – 24 months . It combined the richness of the cheese, the bittersweetness of the marmalade, the citrusy notes of orange, and the crunchiness of lavosh (a thin, crunchy Middle Eastern bread) all ensembled into a splendid dessert.

Strawberry, sheep yoghurt, tarragon Sheep yogurt provided an indulgent creaminess to the dessert while offering a pleasant tang from the strawberries and herbaceous notes from the tarragon.

I found the atypical desserts quite impressive.

Other Photos Taken:

After the fabulous lunch and wine tasting at Vasse Felix (the day before), we headed over to Moses Rock Road Beach based on a local’s recommendation. It was said to be a nice whale watching spot during the annual migration from May to December. Although we did not see any whales, it was a great way to spend an idyllic afternoon with cool sea breeze.

While driving out from the beach, we had a close encounter with a wild life kangaroo~ Have seen many Kangaroo Crossing signs (and roadkill) on the road in Australia but this is the first time I experienced one crossing my path! It was a heart stopping moment when it suddenly hopped across the road… it then paused in front of the fence… and decided to look further down the road for a lower barrier to jump over.

Back at Eight Willows Retreat, we decided to take a walk around the estate in the evening to help burn-off the calories from lunch. Unexpectedly we chanced upon many wallabies grazing in the compound~ We took a walk on the first day of our stay as well but did not see any, so today we were caught off-guarded… We felt as if we were the one intruding on their territory…with so many of them staring at us.

There were times where we stood frozen…too afraid to move…and contemplated whether it would be safe for us to continue walking slowly across the field. We only moved after we assessed that the marsupials did not seemed to be too bothered by us after a while.

It was an interesting experience staying in bushland area. There were plenty of nature wildlife to observe, including the black cockatoos, different bird species, hares, ducks etc. You could enjoy the star-lit night sky. Loved the well-equipped kitchen that allowed us to prepare dinner – most restaurants in the vineyards only have lunch service. The accommodation has gas BBQ grill in each chalet too~

The next morning, we headed over to Cullen Winery which was in the area to do some wine tasting before lunch. They are one of the oldest family wineries in Margaret River region and they produce wonderful certified biodynamic wines. Loved both their red and white wines. Had a hard time deciding what to bring back (due to limited alcohol duty-free allowance in Singapore). There are more vineyard visits over the next few days… Of course if we exceed the limit, we are prepared to pay the extra tax. So we needed to be more selective in order not to “waste” the duty-free concession.

Cullen Winery ended up being the only vineyard where we bought 2 bottles of wine back. Tasted their flagship Kevin John (100% Chardonnay) and Diana Madeline series at the cellar door, really impressed by the tastes. The 2020 Diana Madeline series had a nice blend of 92% Cabernet Sauvignon, 4% Merlot, 3% Cabernet Franc & 1% Malbec.

Other Related Posts:

• Vasse Felix, Margaret River
• Little Creatures Brewery, Perth
• Hong Kong BBQ House, Perth

Vasse Felix, Margaret River

Margaret River region is home to some of Australia‘s most remarkable wines and spectacular vineyards. Where there is good wine, there is always good food as well. As we planned to go cellar-hopping, we arranged our lunches at a few of the hatted restaurants (a rating system akin to Michelin star) and Vasse Felix was our first stop on Day 4 of the trip.

The restaurant on the 2nd storey of the building offered expansive view of the vineyard. There are also people who opted to do picnics in the ground area. In humid Singapore, I can’t fathom why would people choose to sit outdoor under the sweltering heat. However in Perth, on sunny days with a pleasant chill in the air, there is nothing quite like the joy of sitting in the alfresco area, relishing the gentle breeze while sipping some wine.

Snack Donut with smoked eel emulsion paired with Blanc de blancs

Scallop, apple, poppy seed, orange scallop marinated with miso and sake lees, ginger paired with a 2020 Sauvignon Blanc. The naturally sweet scallop was elevated by the savoury marinade, finishing with a hint of zesty notes from the ginger. The sprinkle of poppy seed was a clever touch to add a pleasant crunch to make this a well-rounded dish.

Beef, lettuce, oyster, caviar Beef short rib paired with 2018 Tom Cullity Cabernet Sauvignon (this bottle was sold out at the cellar door). Love the aroma once the dish was placed on our table. The rich, savoury glace filled with umami of the succulent beef, was a pleasing contrast with the crisp, crunchy texture of the lettuce underneath.

After the rich dish, we were offered a palate cleanser of Yuzu, lemon, bay leaf. The bright and tangy flavours of yuzu and lemon in the meringue provided a burst of freshness. It revitalized our taste buds in preparation for the next protein dish.

Toothfish, seaweed, spring onion, bearnaise 2021 Chardonnay While the toothfish had a white, firm and buttery texture, the combination of toothfish and béarnaise sauce was slightly overcloying for me. The richness of the béarnaise sauce, which is known for its buttery and egg-based richness, made the dish felt slightly heavy. I probably prefer a lighter or more complementary sauce but we still managed to finish the dish.

To a certain extent, I was initially perturbed as to why the beef was served before the fish but it turned out to be a blessing as I enjoyed the beef more than the fish. If I was indeed too full to finish everything it would be a waste to forego the beef if it had been served later.

No matter how full one is, there is always room for dessert. The Chocolate, burnt butter, whey was a great way to end our relaxing lunch. The dessert was thoughtfully plated to create a visual contrast, with the white airy whey sandwiched between two layers of rich dark brown chocolate and covered with cocoa power while balanced with nutty, toasty notes of burnt butter.

After our meal we headed down to the cellar door on the ground level but they were pretty busy and we were advised to return in about 30 mins’ time. As we were really full from the meal, we took the opportunity to go for a stroll around the compound, which also has small art gallery exhibition area.

Vasse Felix was established in 1967 by regional pioneer Dr Tom Cullity. They are Margaret River‘s founding wine estate. Complimentary wine tasting was available to us as we dined at the restaurant, otherwise there would be a tasting fee – redeemable upon wine purchase. There was a tasting menu listing the wine available for tasting, however as we already had some of the wines during our meal, we skipped to those that we had not tried before. Picked the Vasse Felix 2020 Sauvignon Blanc to enjoy on the trip and a Vasse Felix 2020 Cabernet Sauvignon to bring back home.

While waiting for an available wine tasting counter, I saw Bahen & Co. chocolate bars and picked the Almond & Sea Salt (70% cacao). They are a chocolate factory that operates from the family farm in the region but the factory itself is not open for visits so you could only purchase their chocolates at stockists or via their online website. Recently I saw the chocolates available at Providore and Surrey Hills Grocer in Singapore.

Other Photos Taken:

Managed to capture the Rainbow Sea Container Art before sunset in Fremantle. This sculpture made by upcycling shipping containers is placed near the mouth of Swan river and overlooking the port.

Woke up by stinging sensation on the back of my hands in the middle of the night. Realised that it was signs of sunburn…I wore a long sleeve UV protection jacket and had put sunscreen on my face, back of the neck and arms while cycling at Rottnest Island, but I forgot about the back of my hands! Power of the strong Aussie sun in Spring (not even Summer yet).

After a nice breakfast at the hotel in Perth and we headed out to grab a soothing aloe vera gel to nurse my burning hands. Day 3 of our trip mainly involved us doing marketing to stock up ingredients for our self-catered dinners for the next few days, collecting our car from the rental place and making a 3-hr drive towards Margaret River region.

Barely made it in time to Margaret River‘s Gralyn Estate just before they close for the day~ They are known for their range of sweet and fortified wines. Not exactly my type of wine but still good to drop by for a tasting. Picked up a bottle of wine so that we could enjoy it at our accommodation in the evening.

Arrived at Eight Willows Resort where we would stay for the next 2 nights.

Chilling with strawberries and wine~

Simple dinner cooked at the apartment. There were several Asian supermarkets in Perth and I was surprised to even see Yong Tau Foo available~ So I made a soup with pork and beef slices. The Yong Tau Foo turned out to be pretty tasty. I should have added more soup to the bowl for the photo.

Breakfast was Almond Croissant which we bought from Miller + Baker in Perth the day before.

The next morning, we took a short drive to enjoy a walk at Busselton Jetty before we head over to Vasse Felix for our lunch. It’s one of the icons in Western Australia, being the longest wooden piled jetty in the Southern Hemisphere.

Other Related Posts:

• Little Creatures Brewery, Perth
• Hong Kong BBQ House, Perth

★ RÊVE

Decided to visit Reve for lunch based on a few factors. They are a newly minted 1-Michelin starred restaurant with an impressive record – the restaurant received their Michelin star (Jul 22) within a short span of 9 months from its opening. Secondly we were drawn by its French-Japanese fusion menu led by Executive Chef Kawano Masahiko (in 2022). Note that Chef has moved to another restaurant since August 23.

Typically I go for Dinner Menu instead of lunch due to work commitments. Afterall its a “luxury” to take leave off work for a leisure lunch. However during Covid period, I found myself stuck with leave to spare (with travel restrictions), hence we managed to visit a few restaurants for lunch. Based on observations, the lunch seating were pretty well taken up at most places we visited.

Opted for the Supérieur Menu (6-course) with wine pairing and started the meal with an elegant Champagne Devaux Cuvée Rosée. Starter was the light Oyster, Caviar kyoto oyster, tomato kombu jelly. The elements create a well-balanced dish with a fresh oceanic essence from the oysters, a burst of umami from the caviar and a sweet-tart contrast from the tomato kombu jelly.

The bread offering was certainly more Jap than French. They were bite sized and were really good – Milk bread, Rice flour bread mochi and French butter. Each had different textures and characteristics. The milk bread was fragrant, soft and pillowy while the mochi bread had nice chewy and slightly sticky texture.

The next wine pairing was Niida Shizenshu Genshu Junmai Sake to go with the seafood dishes.

Katsuo, Salt Lemon skipjack tuna with celariac miso, chives oil. Katsuo’s meaty richness was balanced by the bright and zesty notes of the salted lemon. The celeriac added a creamy texture, while the finishing chive oil added flavour and depth to the dish.

Fish of the day, Crustacean with Special Top up item – Miyagi Kuro Awabi (S$50). Great to know that the fish of the day was a prized fish in Japanese culinary traditions – Kinmedai. It was prepared with a crustacean sauce and black abalone with liver. The black abalone had a firm and chewy texture. After the first few chew, I could start to appreciate its sweet and delicate flavour.

There was a choice of 2 mains – French Duck, Sake Lees or Hokkaido A4 Wagyu (supplement – S$30). We had one of each so that we could taste them both. The red meat protein main was paired with 2015 Domaine Saint Gayan Gigondas Fontmaria Rhone France.

Duck Consomme, Whole Grain Noodle was the highlight of the meal. The plain bowl of noodles (with no meat) was a heart warming comfort dish. It was light yet complex and full of flavours. There was something magical about the awesome stock that I could not describe. Needless to say I slurped up every drop of the stock.

Houjicha, Long Pepper Yuzu shansho, houjicha panacotta with caramel ice cream, shine muscat grape topped with chocolate hazelnut crumble was an interesting dessert showcasing many Jap elements. I would describe it as a mildly spiced tea with hints of fruitiness and nuttiness but deconstructed into dessert form.

Mignardises with Coffee or Tea – Red bean macaron, Financier, Hazelnut and Walnut cookie.

As we were not seated at the counter, we did not get to see much of Chef’s plating and preparation in action. However as with Japanese custom, the Chef came out to send us off when we were leaving.

Other Related Posts:

• ★ Blue by Alain Ducasse, Bangkok
• ★ Zén
• ★ Summer Pavilion
• ★ La Cime, Osaka
• ★ Nouri

Lahnyai Nusara, Bangkok

Chef Thitid “Ton” Tassanakajohn, a co-owner of the Michelin-starred Bangkok restaurant Le Du, opened Nusara in June 2020 and the sister restaurant Lahnyai Nusara in November 2021.

We couldn’t a get seat at the old location of Nusara (they shifted to a larger space in Apr 2023, so reservation might be easier now), so we booked Lahnyai Nusara instead. The difference between the two? At Nusara, the focus is more on authentic and traditional Thai recipes from Chef’s grandmother. At Lahnyai, he still pays tribute to his grandmother (lahnyai translates to “grandmother’s boy”) by using her recipes but gave them a playful and contemporary edge. 

Although it was only a 10-mins car ride from our hotel, the journey took almost 45 mins instead and we ended up almost half an hour late. My sincere apologies to the restaurant. The traffic jam caught us by surprise as the restaurant is located along the same stretch as Banyan Tree Bangkok/COMO Metropolitan– where Nahm is. Anecdotally, the traffic jams in Bangkok seemed to have worsen after Covid.

Interest to note – Lahnyai Nusara is one of 3 restaurants establishments housed under one roof within Baan Turtle building which is a huge villa.

The restaurant occupies a cozy lounge-like space with a kitchen counter facing the diners. One of the many photos hung on the wall featured the Grandma with Chef Ton and his brothers inside. It was pretty easy to spot Chef Ton who had retained his boyish look. His younger brother “Tam” who is the sommelier at the establishment verified our guess as to who’s who when he noticed us staring at the picture.

• TEASERS

Golden cup, Scallion mousse, Caviar is akin to Krathong Thong but with a twist. Instead of typical fillings, the version here had spring onion mousse, topped with decadent Caviar. I read that the restaurant used caviar produced by a Thai Sturgeon Farm in Hua Hin. In Thai culture, the symbol of the “golden cup” is often associated with prosperity and abundance.

Choux, Chicken, Curry is akin to Thong Plu (fried flour balls).

Shrimp, Dried Coconut, Cream is akin to Khanom Buang (Thai crispy pancake). This was the 3rd time it appeared at our meals – first at 80/20, then at Blue by Alain Ducasse and now. Did the restaurants all collaborated to promote this street snack? Guess I need to try buying it from the street vendors to try the OG version.

• PRELUDE

Egg, Crab, Caviar, Black Truffle steamed egg (chawanmushi) with coconut milk-based chilli paste, crab meat, truffle shavings and caviar.

“Tang Mo Pla Hang” consist of five layers – compressed watermelon with dashi, watermelon, and siamese lime jelly topped with tuna floss and ikura. This small bite appetizer reminded me of a beloved Thai summer dish I first tasted at Paste – Watermelon, ground salmon with fried shallot & roasted galangal powder.

Shrimp, Gourd, Chilli is a Thai-style Prawn Ceviche (“Goong Chae Nam Pla”). Fresh prawn served with a spicy, sour, salty sauce and bitter gourd candied with palm sugar.

Abalone, Potatoes, Aromatic Herbs hot and sour soup made with 3 types of different coloured potatoes.

• Main Act

Main dishes were served in Thai communal dining style (samrub-style) starting with a Shrimp Paste Relish, Peanut Relish, Seasonal Vegetables mixed at tableside by Chef Nongnuch  “Nuch” Sae-eiw.

Thereafter it was a flurry of activities and in a blink of an eye, our table was filled with an array of dishes. We were reminded to start with the Hokkaido Scallop, Crab Roe, Shrimp Head which need to be savoured while it was still warm.

Thai curries, are a fundamental component that holds great significance in Thai culinary tradition. They are available in a wide range of flavors and heat levels. Here we were presented with two types of curries. One of which was Pork Collar, La Vang Curry, Lemongrass “Gaeng Ra-Waeng” – curry with turmeric, lemongrass. It is a yellow curry which was mildly spicy.

The other curry was Lahnyai’s signature Dry-Aged Duck, Nang-Roy Curry, Pepper which is 14-days dry aged duck roasted whole with different spices and plated with “Geang Nang Loi” – a coconut curry served with stuffed green bell peppers. I personally liked this curry with bold flavours and vibrant colour.

Nusara’s Signature “Waygu Beef Pad Krapao” Holy basil gives this stir-fry its signature flavor. Pad Krapao is such a frequently eaten staple dish that there are calls that this is the real national dish of Thailand (instead of Pad Thai). However instead of using ground meat here at the restaurant it was replaced with high quality sliced wagyu beef which were really tender.

Later the evening Chef “Ton” was seen checking in on his kitchen crew and also came by the dining hall to interact with the diners.

• Pre-dessert

After a rich and hearty Main Act, we were presented with a refreshing tropical themed palate cleanser of Wild Betel Leaf, Pineapple, Honey.

• Happy Ending

Coconut Caramel, Sesame, Fresh Young Coconut Thai steamed flower dumpling doused in coconut milk and topped with freshly shaved truffles. It might sound unusual to use black truffle in dessert, but turned out well.

On the side was Pa ka krong – Thai flower dessert and a sticky rice dessert (looked like tamales) with sweet corn custard.

Fruits platter of dragon fruit, guava and green mango (I think), with Thai fruit dipping sauce.

Wine pairing:

• Rimarts Cava Reserva Especial Chardonnay
• 2013 Felton Road Chardonnay Elms
• 2017 Felton Road Bannockburn Pinot Noir
• 2015 Ridge Geyserville Alexander Valley Zinfandel
• 2015 Niepoort Late Bottled Vintage Port – loved this port that has dark chocolate taste! 

We also heard from Sommelier “Tam” that since Thai cuisines are typically rich in flavours and spice, it would be appropriate to pair a light-bodied red low in tannins when having the main act that featured dishes of meat with curries.

Whether to try traditional Thai cuisine or contemporary Thai fusion food in Bangkok depends on personal preference. For travellers who are new to Thai cuisine, starting with eateries or restaurants offering traditional dishes can be a good way to understand the foundations and basics of Thai flavours.

Lahnyai Nusara, on the other hand, features dishes that blend traditional Thai recipes with international influences. It offers a fresh take on Thai cuisine, presenting unexpected flavour combination.

Other Related Posts:

• ★ Blue by Alain Ducasse, Bangkok
• ★ 80/20, Bangkok
• Le Du, Bangkok
• ★ Gaggan, Bangkok (Revisit 2018)
• ★ Paste, Bangkok (Revisit 2018)
• Thanying, Bangkok
• ★ Restaurant Sühring, Bangkok

Kor Panich, Bangkok

Mangoes are almost available all year round in Thailand. But mango season lasts from Mar/April till Jun/Jul, the mangoes taste best during the peak harvest season. Mango sticky rice is a popular street food widely sold in Thailand but to be awarded with a Bib Gourmand by Michelin is an achievement only attained by Kor Panich.

Opened since 1932, the recipe here was derived from the predecessors who worked for cookery in the palace.

We bought a portion of Mango Sticky Rice to be eaten on the spot. The sticky rice garnished with crispy mung beans was cooked just right and served warm. The mango was ripe and have a firm texture. It had a sweet and tangy taste that paired well with the sticky rice.

They also sell a variety of Thai desserts such as:

• Sticky Rice with Thai Custard (Khao Neow Sung Ka Yar)
• Sticky Rice with Dried Fish (Khao Neow Nar Pla)
• Sticky Rice with Flavour Shrimp (Khao Neow Nar Goong)

Being located in the Rattanakosin district (Old Town), this tiny shop is near the Grand Palace. So visitors to the attraction can plan to drop by for a nice dessert. Or if you have a car, you can always drive by to buy the fresh mangoes or the tasty dessert for takeaway. *You can also order via food delivery app such as Foodpanda.

A sudden heavy downpour after we finished our dessert resulted in us being stuck at the shop. The nearest MRT station is Sam Yot, about 12 mins walk away and it took quite a while before we managed to get a Grab ride.

In terms of accessibility, Mae Varee (another famous mango sticky rice shop) has more convenient location in Thong Lo and it is opened till a later timing.

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Polo Fried Chicken (Soi Polo), Bangkok (Delivery)

After enduring the usual traffic congestion, we arrived back at our hotel in Lumphini quite late from IconSiam. It would not be any faster to take the water boat-BTS route as well… After the long travel, we got no motivation to leave our cozy room…So we decided to tap on the convenience of GrabFood delivery~ *seemed like Line Man and Foodpanda were the other popular delivery apps used by many restaurants.

In the vicinity there is a Michelin Bib Gourmand fried chicken shop, so we tried to place order for it to be delivered to our hotel. This was the first time we attempt to order food delivery to a hotel. Based on our observation, many guests did so (ordering food delivery) as we saw the concierge of our hotel had a holding area to store the food delivered. While there are in-room dining options available, we had dined at the restaurant in the hotel for other meals and were keen to try the famous fried chicken instead.

Here’s the famous fried chicken from Soi Polo, topped with a generous heap of deep-fried garlic made from a secret southern-style recipe. There are 2 dipping sauces that came with the chicken. Out of convenience, I placed both sauces in one plate – the sweet chilli in the middle and the darker-coloured jaew in the outer rim. For those who can’t take spicy food, be warned that the jaew is a super spicy sauce made from grilled chilli!

The fried chicken had a nice crispy skin and moist meat on the inside. The golden brown crunchy garlic was the best part of this fried chicken with its incredible aroma along with salty and savory notes. It was a delectable snack to pair with a glass of ice cold beer~

Guess tapping on food delivery service is one way to save some time and energy instead of heading out for a meal.

Other Related Posts:

• ★ Blue by Alain Ducasse, Bangkok
• ★ 80/20, Bangkok