Wall of Fame’s, Rossini’s, Lo-Shu, and Mei Jiang
Wall of Fame’s, Rossini’s, Lo-Shu, and Mei Jiang
February 16th, 2008Celeb Recipes
The newly opened Wall of Fame’s (Charansanitwong Soi 86/1, 02-879-2741. Open Mon-Sat 11am-2pm, 6-11pm) tagline is “music & restaurant.” It takes you back in time with 60s-70s tunes and a lively vintage décor. Faux brick walls are covered with classic vinyl and faded photos of famous singers from the good old days. The menu offers Thai dishes which are named after fashion and music magazines. The Guitar, for example, is a plate of grilled BBQ pork ribs, while the Dancing Queen is a grilled salmon fillet served with macaroni cream sauce. Model wannabes can opt for the healthy Bangkok Catwalk (tuna salad) or Star Fashion (grilled chicken with herbs).
Cooking Memoirs
Sicilian chef Gaetano Palumbo of Rossini’s (Sheraton Grande Sukhumvit, 250 Sukhumvit Rd., 02-649-8364. Open daily noon-2:30pm, 6:30-10:30pm) recently introduced a selection of new dishes, which draw on his childhood gustative memories. Some of his homey specialties are fresh buffalo mozzarella with oregano-flavored oil or risotto with sun-dried tomatoes and potato gnocchi with wild mushrooms and scallops.
You Are What You Eat
The name means balance, as one-month-old Lo-Shu (110/1 Sukhumvit Soi 23, near Narcissus, 02-259-6771. Open daily 11am-midnight) woos health-conscious diners with balanced healthy international recipes, cooked mostly by grilling and steaming. But don’t worry: they’re not militant. There is a selection of wines and Japanese soshu on offer to liven things up.
Lucky Number
To celebrate its 10th anniversary, The Peninsula offers a special set menu at its Chinese restarant Mei Jiang (The Peninsula Bangkok, 333 Charoennakorn Rd., 02-861-2888. Open daily 11:30am-2:30pm, 6-10:30pm). The nine-course set menu is priced at B1,998, the year that the hotel first opened its doors, and comprises such Cantonese specialties as roasted suckling pig, boiled shark fin soup, steamed Pacific seabass and sautéed prawns in X.O. sauce. Available throughout 2008.
Comment on our story and you could win our weekly letter prize!
