NYC: Top Notch Restaurants

Yes, I know, I am a bit of a foodie, and sometimes feel like I am always traveling for a good meal. So when I was in New York City with my mom, it gave me the perfect excuse to take her out to some places that I always wanted to try. First up is Le Bernardin. I had read about Eric Ripert for years, and always had seen him as one of the great chefs in the US. I was thrilled to learn that my fiancé had arranged for a table at Eric's restaurant. 

We went for lunch, so it was less formal then dinner might be. The restaurant itself felt fairly formal, the staff very proper and the salutations kind, yet not overbearing.  Upon seating, the sommelier greeting our table to discussing champagnes available, and then returned to discuss the wine pairing for the tasting menu that we had selected. A very affable and knowledgeable staff is always a good first impression for me. 

The restaurant was filled with businessmen and women as well as the elite social crowd of New York City. The tasting menu did not disappoint. I opted for the monkfish because I felt like if anyone were to create this ugly fish into a masterpiece it would be Eric Ripert. True to his reputation, he delivered.

Everything from start to finish was impeccable, especially the tableside visit from the chef himself. The slightly bashful and always intriguing Chef Ripert happily greeted us to ask how everything was. The obvious answer: outstanding!

If you have a little cash to spare and want a top notch experience, don't miss Le Bernardin. You will not be disappointed. (Le Bernardin, 155 W. 51st St.)

Another one of my favorite restaurants is Apiary. I found Apiary when I was reading up on Scott Bryan, the former chef of three-star, Veritas. He has always been one of the chefs I followed because not only is he an interesting guy, but is known to be a no nonsense chef who cooks with his head down and takes an ordinary dish and turns it into something completely outside of the box (You can read about him in Anthony Bourdain's "Kitchen Confidential" in the chapter 'Life of Bryan'). I'm not talking about Wiley Dufresne outside of the box, as in cooking with dry ice and turning calves liver into caviar. I'm talking about outside of the box in a way that you can truly appreciate (and get your belly full) - The kind of food you can't believe you had never thought of before, the simple foods that you can no longer think of in a different way now - only Scott Bryan's way.

Apiary is a non-pretentious modern restaurant tucked into 3rd Avenue, near the theater district. It's tasteful modern decorations go well with the less formal & more down-to-earth staff.

We opted for the chef's tasting menu and chef Bryan sent out several intermezzos for us to try between courses. The endearing chef came out to chat with my mom and I and it was such a treat. Scott's a little shy, but super sweet. My mom mentioned a tattoo that was half showing under the sleeve of his chef coat, and he nearly talked her into heading to Jersey after work to get some ink. Funny guy!

All the talk of the chef; I don't want to leave out the food. Great tasting menu, reasonably priced, I would even say it was a steal. I sent several people there afterwords and they have also thought it was a great deal for the money, especially with the pedigree of the chef preparing it! (Apiary, 60 3rd Ave.)

Siem Reap, Cambodia: Snacking, Dining, and Drinking!

For a comparatively small town, Siem Reap offers an amazing range of cuisines and dining venues. The emphasis is on Khmer food, which can be found at restaurants across town, but European and other Asian cuisines are also well represented, including Italian, Thai, German, Vietnamese, Indian, Chinese, Korean, Japanese and, of course, French.

Given Cambodia's long relationship with France and France's gastronomic traditions, it is no surprise some of the town’s finest venues offer French cuisine. So explore and enjoy!

Feeling a little crazy, try Estatic Pizza and get the happiest pizza you'll ever eat! They are located Opposite Province Hospital, Near Old Market, Phone: (855 11) 928 531.

The proprietor takes the orders and bakes the pies. A great casual place to relax and enjoy a special little treat... The pizza is made with the finest green leafy substance around and will certainly leave you hungry for more ;)

My tip... order one pizza, extra happy, and then one regular for the road. Otherwise it's just a downward spiral, baby!

Happy Pizza

... and that's certainly not an abundance of oregano!

Mui Ne, Vietnam: Hot Rock Restaurant

So looking at this little make-shift hut, I have to say, my expectations weren't set to high. On the good side, there were several scooters parked out front, which generally indicates that I've found a local hangout (since most of the tourists were far too scared to venture onto a moped). I thought I'd give it a try. What did I have to lose. It was called Hot Rock. But frankly, as long as it's not a franchise restaurant, I am down to try anything...

The Hot Rock Restaurant

Much to my surprise the Hot Rock was a fun little place. Owned by ex-pats who were eager to show you just how the place got the name Hot Rock... they welcome you by laying down some hot rocks (bricks) and a little grill, and then serve you a variety of the freshest seafood, topped with a tiny slab of butter, half wrapped in foil. They do have a menu, but when hitting a place like this I find it much better to just have the waiter/proprietor (which is generally the case in Vietnam) send out their picks.

On this occasion, they served up a ridiculous amount of seafood, and a dipping sauce for each. I had shrimp, scallops, squid, white fish and a variety of unidentified tidbits that made my mouth dance with excitement. I loved the crackling sound as the butter melted and dripped over the sides of the fish and onto the charcoal, which then sent up a puff of smoke and gently flavored my fantastic little treats.

You cook your meal at your pace, and to your liking. Which is always fantastic, I think. A little hands on never hurt anyone. I left the shrimp on long enough to allow it to get blackened, giving it a hearty and smokey flavor that can't be rivaled. The scallops were grilled just long enough to see the grill markings, but not as to not loose the moisture. The squid curled as it cooked, blackening just the tips, giving it an amazing flavor. Try that with a sweet chili sauce, and you're money!

Pad Thai Recipe

Pad Thai was originally developed in Bangkok to serve busy office workers with fast, nutritious and delicious food to eat during their breaks. You will still find it being served at street vendors and most restaurants.

Variations of this Thai favorite can be seen on menus across the country. Thai taste can be defined as the use of all 5 flavors: spicy, sweet, salty, bitter and sour. Only Thai cuisine brings out all of these flavors to play together harmoniously in a meal, and Pad Thai is no exception!

Thai Street Vendor

Ingredients:

1/2 package (16oz) wide rice noodles
2 1/2 tbsp. vegetable oil
2 cloves garlic
3 eggs
1/4 lb. pork, cut into 1" by 1/4" pieces
3 tbsp. dried small shrimps
2 tbsp. salted radish, chopped (optional)
2 tbsp. fish sauce
1 tbsp. thin soy sauce
2 1/2 tbsp. coconut palm sugar
1 tbsp. lime juice
1 cup bean sprouts
1/4 cup unsalted roasted peanuts, crush in a mortar & pestle or chop with a chef's knife
Lime for garnish


Preparation:

1. Boil 3 cups of water. Pour over noodles in a large bowl and soak for 20 minutes until softened. Drain.
2. Heat oil in wok, until hot but not smoking. Add smashed garlic. Add pork. Fry until meat is no longer pink.
3. Add eggs and stir until cooked, combining with pork.
   
4. Add noodles, dried shrimps, fish sauce, sugar, lime juice and bean sprouts. Stir fry for another 3 to 4 minutes until mixed up and heated through.
5. Add salted radish, if using (rinse if very salty). Stir fry another minute. Toss in the peanuts, tossing to mix.
6. Garnish with lime and serve.