Patara Business Lunch
Feb09

Patara Business Lunch

After showing you the Patara cooking class and a regular dinner, it’s time to write about one of the best lunch menus you can get in Vienna. I’ve had the business lunch at Patara a couple of times and was always pretty happy with my choice. You always get two small appetizers, a main with a veggie side and either dessert or fruit. Here we had the Phad Thai noodles with chicken and tofu, a relatively inexpensive version of their classic Phad Thai with wild prawns. It was just as good if you don’t mind the lack of prawns ;-) The second one was green curry rice with shrimp and fried zucchini. It came with a seared tuna salad and coconut pudding for dessert. A great mix of flavors in total and absolutely worth the €16. I only wished Patara was a little bit closer to my office, so I wouldn’t have to go to Billa every day… where do you like to have lunch during the...

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Thai Cooking Class at Patara
Feb02

Thai Cooking Class at Patara

I know I’m a bad blogger as I’ve been neglecting this blog a little too much recently… but (work)life is rather busy these days, so I’m mainly posting on Instagram. However, I participated in my first cooking class ever yesterday and would like to write about it as a few iPhone pictures wouldn’t do it justice. So how did it all start? If you’ve been reading my blog for some time you will know that Patara is my favorite Thai restaurant in Vienna and also one of my favorite restaurants in total. I also read some time ago that they offer cooking classes and one day I just got the impulse to ask about them… long story short I reserved 3 months before the actual cooking class since only Saturday works out for me and the number of participants is limited. We were 8 people and everyone else had participated in a Patara cooking class at least once before, some even twice or thrice… talk about hooked. At the beginning we were warmly greeted by Patara’s team incl. the managing director Stefan Ho and their global head chef Khun Ann Chandnibha Suriyong, who flew in from Bangkok. Everyone was super nice and the atmosphere relaxed with a bit of curiosity in the room. First we got a quick tour in the kitchen, where one of the chefs showed us how to do their sauteed lettuce with the help of a bit of fire… mind you, the ingredients list for their delish sauteed lettuce is pretty simple, but you won’t get it right without using some fire (which is not recommended for trying at home unless you wanted to burn down the house anyway). Then we washed our hands professionally at a special sink that you need to press with your knee to activate. Would come in handy at home as well… Afterwards we started with the appetizer: fried marinated duck wrapped in pandan leaves. I love duck as well as pandan flavor, so I was more than happy to try this out. Khun Ann first showed us how to do it right, then we followed with the readily prepared and cut ingredients. She wasn’t only an absolute pro, but also very sweet and you could feel her passion for cooking as well as teaching us how to cook. So after a couple of attempts I managed to wrap the duck pieces correctly into the pandan leaves and put the “duck parcels” on a skewer. Then they were ready to go into their hot oil bath. Once they were ready they were left to cool off a bit on paper...

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Joel Robuchon Paris
Dec21

Joel Robuchon Paris

Here comes my final post on Joel Robuchon for now. I have previously written about his Ateliers in London and Taipei as well as the Restaurant in Monte Carlo. This post is about his L’Atelier in Paris, France on Champs Elysees. I reserved a seat on the national holiday in 2012, so it was no surprise that there weren’t many people there when I arrived. I had a cold tomato-cherry soup for a start. Refreshing, sweet and tangy at the same time. Next up was the classic caviar dish, this time with a cauliflower cream on top. Delicious as always. One of my very favorites: Foie gras and marinated fruit, this time an apricot. The Foie gras at Robuchon is the best! Slightly crispy on the outside and melting away like butter on the inside. But don’t forget about the fruit as it’s superbly marinated and a masterpiece in itself. Perfect together. Then a pea soup followed. I can’t remember it all too well… One of the mains was a fish dish. It surely wasn’t bad, but I usually don’t remember fish dishes as well as meat. I don’t know why… Oh La Caille and the Puree au pomme de terre. The ultimate classic. And I won’t annoy you with the potatoe mash again… you know I love it like crazy. We’ve come to the desserts again. Coconut cream with some exotic fruit parfait underneath. Not bad, but didn’t wow me. Citrus cheesecake with basil sorbet. Quite interesting, more to my liking than the previous dessert. And this was the end of it… I’m not exactly a fan of coffee after my meals. But I went there a second time around one year later. However, I didn’t bother to take pictures again, especially since a DSLR is so darn heavy and bulky. The following shot of a lobster dish should suffice. It was amazing… Well, I’ve been to Robuchon for a couple of times and will surely go again and again. But I’m more interested in his 3 Michelin starred restaurants in Tokyo and Hong Kong now than in his European restaurants. All the French ones have a max of 2 stars, but Tokyo and HK have 3, so I’m...

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DOTS Brunnerhof
Dec17

DOTS Brunnerhof

Oh yes, it’s DOTS again. Just because ;-) No just kidding. We had our Boulesse launch party at DOTS Brunnerhof. It’s not as central as the one on Mariahilferstraße, but it’s also less noisy if you want to talk to people. After having tried experimental Sushi at Sosaku I finally caved in and also got experimental Sushi at DOTS this time. Should have tried it much earlier… The plate is full with numerous variations. My favorites were the asparagus with truffle oil and tuna, cheese steak and angry dragon (crab with mango sauce). All in all Sosaku slightly wins (softshell crab…), but the asparagus with truffle oil and tuna come in as a close...

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Sushi Brunch at Sakai
Dec15

Sushi Brunch at Sakai

You can never have enough Sushi restaurants in Vienna. So Kim introduced me to Sakai, which was opened up by the former head chef of Unkai, the most prestigious Japanese restaurant in town. On Sundays you can enjoy their Sushi brunch for around 25€ per person. It includes a miso soup with mushrooms and a small seaweed salad. Now here comes the sushi. Very classic Nigiri, simple Maki and California Maki. The pieces are rather small and don’t look very sophisticated as sushi brunches make use of the less good looking pieces. However, for a buffet style I actually prefer small pieces and in this case the fish is always bigger than the rice, which is a plus IMO. They tasted really good and fresh. Both the Nigiri and California Maki. I didn’t try the small Makis since I always find these too generic. Of course I had a second helping of sushi, but didn’t bother to arrange, let alone photograph it… finally it was dessert time again! I had matcha and red bean ice cream. Although a friend commented that the red bean ice cream didn’t taste sufficiently like red beans I liked both. Wished the portion was bigger, like thrice the size… At least I still had capacities to try some more desserts: this is the matcha cake of my bf. It wasn’t bad, but not spectacular enough. I had a fruit cup with jelly cubes and red bean paste. A nice idea and I like the coice of fruits. But it didn’t get me hooked. All in all the Sushi was very good, you can taste the high quality of the ingredients. I will certainly go there again for the Nigiri and to try out some regular dishes, but my favorite sushi place for now is Sosaku for the great experimental sushi they...

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Ladurée Macarons and Rose Guimauve
Dec12

Ladurée Macarons and Rose Guimauve

Thanks to dear B and her husband I got a box of delicious Ladurée Macarons fresh from Paris some weeks ago. Aaand rose marshmallows as everyone knows I love rose-scented sweets. Look at this box, how gorgeous is that?! And the content… I chose two each of the following: Strawberry Guimauve, Rose Petal, Gingerbread and Caramel… TO.DIE.FOR. The Strawberry has strawberry scented shells and a soft marshmallow...

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