Park Food Hall

Have you gone to Park Food Hall, Emporium? It's one of my favorite place to dine exquisite food. With international menus, it's one of the best eateries (food court style) in town.

Well, today we decided to go all Mexican and Indian. Here are some pictures to make you salivate! :)

nacho supreme 179B


Murgh Peshwari 130B


Aloo Gobi 100B


Condiments


Plain Naan 45B

...and others without pictures:

Saffron Pullao 75B
Ice Coconut 70B

Total costs:
Service charge 5%
629Baht.

Place: Park Food Hall, Emporium 5th floor
Similar place: Market Place, Ground floor, Paragon, Bangkok

Stir Fry Chicken Cutlets with Kim Chi

Cooking is such a therapeutic activity. Today I experimented on Chicken cutlets with Kim Chi and it turned out delicious-miscious! Hehe! Let's see what were among the ingredients:

2 stems of Kim Chi cabbages, 1/2 kg chicken cutlets, fine slices of gingers, 1/2 tbsp mushroom sauce, 1/4 tsp pepper, 1/4 tsp salt, pinches of sugar, 1/4 cup of water, 1/4 of oil, and celery for garnish.

Heat oil in pan and slide in fine slices of gingers. Stir fry until ginger is fragrant. Throw in chicken cutlets and stir fry. Cover for a minute. Add Kim Chi and water and mix well. Add mushroom sauce, salt, pepper and sugar and stir the mixture for about a minute and cover for 2 minutes. When the mixture is sizzling, turn off heat and serve. Garnish with celery. Perfect recipe for cold days! :)

A&W Root Beer Chicken

Obviously my sweet tooth is on a loud speaker craving for sweet food. It happened that HHobbit bought a can of A&W root beer on his way to pick me up. As soon as I entered the car he offered his root beer. There goes the light bulb! Inspired, we rushed home and immediately got to work. Here is the ingredients I used. I didn't list down the exact amount of each ingredient because it is so much so depends on the amount of chicken or even the people you are cooking for. I am sure most of you have the measuring instinct when it comes to cooking right? :wink:

Ingredients:
1 can A&W root beer
minced ginger
minced garlic
chopped fine celery
extra virgin olive oil
corn flour
halfed chicken wings
chicken seasoning

HHobbit didn't quite like the sweetness from the root beer flavor, so to tame that we decided to add cooking sake just to bring out a little pungent taste to it.

Novotel Cakes

When we were about to leave from The Mall yesterday, we decided to have a late evening tea when we reached home. So we decided to try Novotel Hotel's cakes this time. Apparently the kiosk has 30% off since it was closing time. So our appetites were triggered a bit. We bought a chocolate cake, caramel tart and a mecademia flavored cake which all in all cost us less than 130B.

As soon as we reached home, HH prepared peppermint hot tea and we took displayed the cakes. I was excited since anything mecademia you name it, I will be first in the row! Well, so I started digging the edge of this:

*blink-blink* ..........Eeeeeewwwwww! Not sure why it was too mushy and slimy but I told Hobbit that I ain't going to continue forking it into my mouth! Not even a slightest taste of mecademia in it and what is the bread-like thingy? Eeeww! Then Hobbit said even dare said something like put-it-there-and-i-will-deal-with-it-later phrase!

While I was with that disappointed gesture, he was enjoying his chocolate cake. I did taste it and honestly it was not spongy and soft at all despite the okay taste.

Then I thought the caramel should taste good because it's in a cute foil cup a piece of chocolate holding the signature of Novotel nicely. Well, I had a spoon and a spoon and another one and on until I finished the whole cup. It was quite sweet though but I expected it that way. What is caramel tart without the sugar??

Before long I noticed Hobbit has gobbled up the whole mecademia cake which I rejected earlier on. Hungry, was the excuse. Well said! No food wasted!

Huh! Falala said the little lamb because the next morning Hobbit got a terrible stomach ache thanks to the smudgy cakes! He called sick for the day and squatted the whole day journey! Ooh, I was fine thank God.

So I thought hmm...Was it really the cakes? So I had a chat with a colleague at school and told him about Hobbit's condition after the cheap late night discounted cake incident and guess what? He told me the same thing about being poisoned from eating Novotel's cake buffet. Not only my colleague admit to it, there's another person I later found out who experienced the same thing. Now what does that foretell about going for desserts at Novotel? Be extra careful!

Hokkien Mee

Hobbit and I were craving for the well-known Hokkien Mee usually available from Chinese restaurants back home. So to quench our taste buds, I went to Jusco and bought all the recipe needed and cooked what we call HOLY HOKKIEN MEE since I don't use pork lard, pork crackling bits and fresh yellow noodles.

Here's my recipe (if you don't mind the holiness):

Half packet of Japanese udon ramen
1/4 cup of thin sliced chicken
a handful of sliced green vegetables (can be replaced by Chinese cabbage)
Chinese dried mushroom
dark soy sauce
thick soy sauce
mushroom sauce
1/2 t fine sugar
1/4 t chicken flavoring
1 cup of water
pinches of salt
sprinkles of pepper
1/2 cup of olive oil

How to do it:

1. Turn the stove heat to medium-low and pour olive oil in the hot wok.

2. Slowly increase the heat and fry the chicken. Add 1 tablespoon of dark soy sauce.

3. Fry the udon noodles (make sure to soak it in boiling water until it soften first if you're using this) and add 1 tablespoon of thick soy sauce, sugar, some pepper, chicken stock, chicken flavoring and water. Stir-fry the ingredients and later add the vegetables. Cover and increase the heat again. Don't forget to check and stir once in a while.

4. Remove the wok's lid and season with oyster sauce, light soy sauce and water if the udon is too dry. Wait for a minute and turn the heat off.

5. Serve with chilie condiments or tomato/chillie ketchup.

Scrambled Potato Patties

Reached home from work and too lazy to cook complicated meal. There were some left overs potatoes and was able to make scrambled potato patties.

1 large potato, finely chopped into tiny cubes
1 onion, minced
1 egg
1/4 tsp salt
1/4 tsp white pepper
1/2 cup crisp flour, mixed with water
2-3 tbsp olive oil

Varieties at School Anniversary's Fair

My school celebrated its 5oth Anniversary today. I was expecting lots and lots of alumni to crowd the school or at least the covered court but it was otherwise. Nevertheless, the event was a successful one. I didn't take a lot of pictures since Hobbit Hub was using it most of the time plus the weather was hot! Here are some that I took from the event. Food of course! LOL!

KFC Yam Rice

I was craving for something fried and crunchy. So at first I wanted fried potato patties from Mc D, but when we got there, they no longer have it in their menu. So I thought of KFC chicken rice and ordered my favorite KFC Yam Rice.

I don't think they have Yam Chicken Rice in KFC Malaysia and other countries but Thailand. Yet KFCs differ from country to country and I usually love to try their authentic menu. Beware if you order this dish though. If your tongue is like mine, ask the staff to serve it 'mai phet' or non-spicy because the amount of chillies on the default menu is way too spicy for me. Oh well, sometimes if I say 'may phet', it usually IS still spicy. So sometimes I say 'mai sai phrik' which means no chillies at all!

Boon Tong Kiat Singapore Hainanese Chicken Rice

Boon Tong Kiat Singapore Chicken Rice is situated at soi 12/14, right opposite Villa Market at Thong Lor soi 15. From the name itself you can already guess what are their signature dishes.

We were glad that at last our cravings for Singapore chicken rice can be easily satisfied by going to this restaurant but we were yet to know how the services and food is before we could make any judgments.

As we stepped into the restaurant one evening, we noticed that it was really a typical Singaporean-Malaysian restaurant for the tables and chairs, the simplicity and basic diner's needs can be met once he/she is settled for ordering. In other words, before you even enter the place, you could see a place where roast pork, chicken and ducks are prepared right in front of the restaurant and inside you could see only a few simple squarish dining table and chairs, red floating chillies and grinned ginger condiments in jar bottles (I miss ginger condiments!) plus what tops it all as deco is the many food posters pasted all throughout the walls.








We expected some standard for it has the "Singapore" label where lions are carved in gold. To our surprise or not so much since we've seen lots back home was that the waitress were poorly dressed while taking orders, you know...shabby t-shirts, worn off jeans and rubber flip-flops (selipar jepun tuan tuan dan puan puan!). Well, we thought oh heck, as long as the food is good.

And we were right! The food was really good despite the slow service in between which I don't want to elaborate further. Let's take a peak on the food we ordered...

Steamed kaley in oyster sauce

Steamed chicken which comes with chicken rice and soup

Here's the seaweed soup that comes with any chicken/pork/duck rice

Fried wanton noodles in chinese style

Fried chicken noodles

Big portion at 110B so as the fried wanton noodles

A big mug of herbal drink at 25B

Besides its signature dishes, they also serve Sino-Singaporean food such as the famous rojak. As I mentioned earlier, the food outweigh the service. Prices are quite reasonable too. A whole boiled chicken is 360B and a roast duck cost 400B.

4 Seasons Restaurant

As we were strolling around Seacon Square, we noticed this Chinese-Thai fusion restaurant called 4 Seasons. In mood for some Chinese cuisine, we entered the place which welcomed us with a big golden "FU" pasted on the wall and noticed that there were several Thai-Chinese family and some just-out-of-work singles enjoying their dinner. Most of them concentrated on their food too much to hardly noticed other people around the restaurant. Thus there goes my first impression...thinking that the food must be good.

As we settled in a table way behind the restaurant, we started browsing the orders...*flip page*...pork...pork...pork...ahh! Chicken! I have to say, typical for most restaurants in Thailand and I guess other countries as well. A lot of what's on the menu are 'moo'. Well, as obvious as it is, I don't consume pork but would not get offended by people who do. To explain is another story...better get back to the menu!





Well, we finally made up our minds and I went for Congee with century eggs (I love century eggs and I love the smell, no complains) and Chicken soup boiled in chinese herbs which we call "Tun Kai" and the Thais call it "Kai Tun." Hobbit husband went for Roasted duck rice. As for drinks, we went for the chinese tea. :)

Not bad! The congee is softly-thick unlike the congees served at food courts around which turns out to be hard, watery and that you could almost guess the cook just dumped in cooked rice into a bowl of prepared broth! I also enjoyed the yummilicious century eggs and Tun kai soup! If I should mention the cons is that in the portions served. Too small a bowl and too little a plate! The price is close to reasonable but still...they need to justify the price with its serving portions.

Place: 4 Seasons, 1st floor next to Lotus entrance.