Food in Bangkok: BKK Bagel Bakery

First it was the cheesecake; now the bagels have arrived.  There seems to be a growing affinity for things New York (or, at least, things perceived to be in the New York style) here in Bangkok.  This trend first caught my attention a few months ago with the opening of NYCC – the New York Cheesecake shop at the Crystal Design Center.  In the last few weeks we’ve added another source of New York style carbs to the local dining scene: bagels.

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While I’m no bagel expert, I do recognize that a really good bagel must be boiled before it is baked.  Simply steaming them (as is done in a lot of faux bagel shops) just produces doughy round bread.  In fact, last October I made two attempts at making bagels, just to understand the processes better.  Thankfully, I don’t need to rely on my own bagels anymore as I can now stop at BKK Bagel Bakery to purchase some freshly boiled and baked bagels.

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Tawn and I made our first visit to BKK Bagel Bakery during their soft opening in late February.  At this point they had at least a half-dozen types of bagels, several types of cream cheese spreads, and also several sandwich offerings.  Sadly, the pastrami recipe has not yet been unveiled.  We tried a simple toasted bagel with a cream cheese and olive oil spread, which had a nice, nutty taste.

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I tried a roast beef sandwich that was alright but nothing to write home about.  Besides using iceberg lettuce, the roast beef was a little dry.  All of the flavor came from the generous helping of whole grain mustard.  For the price – about 250 baht (roughly US$8) – it was a little pricey.

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A week ago, I stopped by a second time to bring home some bagels for breakfast.  The bagels themselves are quite nice with a good chewy texture and dense crumb.  Again, I don’t claim to be a bagel expert but these certainly remind me of the bagels I’ve bought from bodegas in New York City.  I’m eagerly awaiting their attempt at pastrami, though.

Located in the ground floor of Maneeya Center, adjacent to the Chidlom BTS station, BKK Bagel Bakery should have a ready supply of customers: not only is Chidlom in the heart of the high-end expatriate community but the Foreign Correspondents’ Club is located in the Maneeya building, too.  I wonder what will be the next New York food to be introduced here?

 

My Almost No-Knead Bread Recipe

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My cousin Jane recently asked me to share my recipe for almost no-knead bread, which I’ve adapted from a recipe in Nancy Baggett’s “Kneadlessly Simple” cookbook and techniques from Cooks Illustrated.  This weekend I completed a video showing the recipe.  For your enjoyment:

 

Around the City

Saturday morning so I’ll wrap up the week with some bits from around the town:

Several of our friends here work for the UN, various non-government organizations (NGOs), or are attached to various embassies.  They find themselves attending any number of conferences that seem to exist for no purpose other than to keep all these governmental and non-governmental actors busy.  Here’s the title sign for a meeting one friend recently found himself in:

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The International Orientation Conference on UN and ASEAN Mechanisms and Conditions for a National Plan on Disaster Management and Humanitarian Assistance Co-hosted by the Ministry of Defence, Kingdom of Thailand and German-Southeast Asian Center of Excellence for Public Policy and Good Governance (CPG). 

Whew!  Pause for a deep breath after saying that.  I’m just curious how the German-Southeast Center of Excellence for Public Policy and Good Governance managed to have only “CPG” for its initials.  Shouldn’t it be GSCEPPGG?

Needless to say, I have great sympathy for my friends and should probably buy them Starbucks gift cards for their upcoming birthdays.

. . .

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With a population of somewhere around 7 million, Bangkok has a fair number of parks and playgrounds.  The city does a decent job of this, although many of them are under flyovers and in the center of cloverleafs (cloverleaves?), which exposes them to pollution from passing vehicles.  This one is located at the intersection of Petchaburi (on the right) and Ekkamai (the high ground on which I’m standing) Roads, as Ekkamai flies over Petchaburi.  It contains several basketball, football, and takraw courts.

This particular playground has been adopted by Muang Thai Life Assurance, what in the US we would call an “insurance” company.  This is all well and good, but sadly their company color is a shade of pink that reminds me of nothing more than pepto bismol.  And they painted all the walls, benches, planters, and fences in this shade.

. . .

7-11 Trivia time: The three countries with the most 7-11 stores are the Thailand, the United States, and Japan, but not in that order.  What is the correct order?  Scroll down to find out.  

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Finally, I spotted this sign while driving in the Silom-Surawongse area.  The Bangrak district government (districts being a subset of the larger city of Bangkok) has partnered with the ubiquitous 7-11 stores and you can now lodge comments and complaints directly at the 7-11 stores.  While the sign is unclear in both Thai and English, I would assume that the poor cashiers at 7-11 stores are only trained to handle complaints related to the civic governance of the district.  They will not be dispensing relationship advice, handling landlord-tennant conflicts, or doing the work that police through be doing.

As for the 7-11s themselves, there are approximately 13,000 stores in Japan, 8,200 stores in the United States, and 5,800 in Thailand.  One Thai friend recounted to us after his first trip to the US his surprise at discovering that there are 7-11s in the United States, too.  We didn’t have the heart to tell him that 7-11 is not a Thai company.

Have a wonderful weekend.

 

Old Houses of Sukhumvit

The neighborhood I live in – Thong Lo – is part of the “middle Sukhumvit” area in Bangkok.  Located east of the old city and not too far from the Chao Phraya River, fifty years ago this area was considered to be really far out in the countryside.  Well-off families of merchants and civil servants bought pieces of land for their weekend homes along narrow sois (alleys) that led off larger streets that paralleled khlongs (canals).

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Over time, their houses grew with additions for children and in-laws.  Trees grew, too, providing beautiful shade and cooler temperatures even as the city and all its ill effects – noise, pollution, pavement, and tall buildings – crept into the neighborhood.

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Since there are no annual property taxes (although they are being discussed by the legislature), there is little incentive to sell unused property.  As these old homes were encroached upon by modernity, families often fled to other properties and some of the beautiful residences fell into disrepair.

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Sometimes the family, or their descendants, will raze the old buildings and construct new ones.  That’s happening next door to us as two older houses have been torn down, the adjacent properties have been combined, and a new house if being erected.  Of course, this required the removal of some of the beautiful (and tall) old trees because the sons of the owner didn’t want leaves falling into their swimming pool.  Instead of leaves, they will get to be spied upon by half of my neighbors.

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Many of the older houses are built in a “tropical deco” style and were designed with the environment in mind.  With wide overhangs and carefully oriented windows, natural ventilation kept the house comfortable most of the year and air conditioning was rarely necessary as the breezes and large trees worked in tandem to cool the house.

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Not so much these newer homes, the designs of which are a mish-mash of styles, resembling nothing so much as a housing development in the suburbs of Los Angeles.  Take the above house which is being built on Sukhumvit Soi 10.  What is that deck-like structure elevated above the house?  It couldn’t possibly be chimneys because why would anyone have fireplaces in Bangkok?

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Sometimes the older houses, instead of being torn down, are turned to commercial uses either through lease or sale.  Just down the street from us, this beautiful three-story home (a bit hard to see in the background) is being transformed into a new branch of Curries and More, a Thai restaurant operated by the popular Baan Khanita group.  They are adding another building that is being built around the existing trees and it looks like the setting will be beautiful, complementing the style of the original house rather than competing with it.

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Another example, just next door to our condo, is a house that was turned into Red, an upscale Indian restaurant.  While the people living adjacent to the restaurant don’t appreciate some of the late-night celebrations held there, the owners have done a nice job using the original building.

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Perhaps the nicest example is across the street and a few doors down from us, a company that designs and sells furniture including outdoor patio sets that are perfectly suited to the wide verandas featured in the house’s design.

It is interesting to watch how the neighborhood changes.  What started out as weekend homes in the far suburbs has become condos, restaurants, shops, or just rebuilt homes in the vibrant heart of the city.  All a part of the unique character and charm of Bangkok.

 

Sort of Frustrated

While Andy was here last month, I edited and posted the first video in my “Great Eats in Bangkok” series.  Since then I’ve shot video for another three segments, but I’m finding myself frustrated with the audio quality.  My camera, a Panasonic Lumix LX-3, takes fantastic looking pictures and video and is especially good in low-light settings.  But like most cameras with video functions, the built-in speakers leave something to be desired.

Most of the great eats in Bangkok are located in noisy places – crowded restaurants, street-side stalls, busy markets – and my camera’s microphone doesn’t distinguish my voice from the ambient noise from the background.

Exploring my options, I found a relatively inexpensive solution.  What I did not want to do is buy a full digital video camera.  That would be too bulky and I’m not willing to leave my Lumix behind because most of my blog content is photos, not video.  After some research, I settled on a Kodak Zi8.

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The Zi8 is a handheld high-definition video recorder, a simple point-and-shoot model along the lines of the Flip video camera.  It doesn’t have a lot of functions – zoom, different shooting modes, etc. – but it does have one feature I was most looking for: an external microphone jack.  Which leads me to my next purchase:

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A wireless lavalier microphone set from Azden.  This way I’ll be able to mic myself so even in the midst of a crowded environment you should be able to hear my voice distinct from the background noise.  Funnily enough, the microphone set is about half again as expensive ($150 vs. $100) as the camera.  I was initially hesitant to spend that much money, but after talking it over with Tawn he encouraged me to make the purchase as an investment in my blogging.

My cousins in LA will be bringing my purchases to Hawai’i next week where I’ll met them for another cousin’s wedding.  Perhaps the first test of all this will be on some local Kaua’i grinds.  Stay tuned!

 

A Map to the Future

As the city grows, as business and tourism rebound after the political upheaval of the past few years, Bangkok’s rail transit gets increasingly crowded.  Following the opening of a two-station extension, the first across the Chao Phraya River, the Skytrain recently put into service new four-car trains on the Silom line.  At the same time, they have ordered additional cars that should arrive in the next year or so to enlarge the existing three-car trains, all of which will be placed on the Sukhumvit line.

Riding on one of the new trains recently, I was surprised to look at the system map posted over the door and discover nine stations that I had never seen before.  In a fit of extreme advance planning, the maps show not only the five stations that are scheduled to open at the On Nut end of the Sukhumvit line in August 2011, but also the four stations that will be added beyond Wongwian Yai station, across the river, sometime in the later part of 2012.

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Needless to say, the advance planning didn’t include the “Future Stations” stickers, so for several weeks passengers were scratching their heads, wondering whether the new stations had surreptitiously opened.  The stickers have been added, though, so now everyone can admire all of the new stations they have to look forward to.

Along those lines, Tawn and I were on the northwestern outskirts of the city this past weekend visiting friends’ new baby, and we came across two sections of new rail construction, one definitely the “Purple Line” and another that was a bit confusing.  It is either part of the Purple Line or else may be part of the Red Line, although I didn’t realize they had started building it.

In any case, I’m excited to see that some significant signs of progress are being made in extending the mass transit infrastructure here in Bangkok.  It may take a few more years of pain, but the results should be well worth it.  All we need to do now is to integrate the buses routes into the rail system and we’ll really have something going!

 

Pausing to Reflect

Sorry for a few days of no entries.  Last Wednesday and Thursday I was down in Singapore on a border run.  This is a technicality based on the type of work visa I have for Thailand.  If you want to know more, you can read this entry about it, which includes a funny video about a typical border run.

The visit was fun, including a dinner with Singaporean friends that I’ll share pictures of soon along with a nice lunch with two Xangans, Monica (icepearlz) and Nick (beowulf222).  I’ve known Nick for a few years independent of Xanga and it is always nice to see him again.  This was the first time I’ve met Monica.  I know many of you read her accounts of life (and motherhood) in Singapore, and let me assure you that she’s every bit as nice in person as she is on her blog.

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While waiting in the lobby of my condo I noticed this butterfly perched on a beam near the ceiling.  Was able to get quite close for the shot, although lighting wasn’t ideal.  Beautiful creature, isn’t it?

Upon returning to Bangkok, I was engulfed by the news of the earthquake in Japan as I’m sure many of you were.  Instead of sitting down to blog, I was turning my attention to reports from that nation and my thoughts to the many friends Tawn and I have there.  Thankfully, they are all well and suffered no damage other than the emotional discomfort one would expect from such an experience.

I grew up in the San Francisco Bay Area and experienced countless quakes, including the Loma Prieta quake in 1989.  While not as severe as this recent quake in Japan, I can sympathize with the feeling of utter helplessness as the ground shifts beneath your feet.

In the next day or two I’ll resume regular blogging, writing about food, cooking, and observations about life in Bangkok.  But for today I’ll just leave it at this.

Senators Call for Bipartisan Budget Decisions

I read an interesting NY Times article yesterday about the efforts by Senators Mark Warner of Virginia and Saxy Chambliss of Georgia to create a bipartisan conversation about the nation’s budget deficit.  This as Congress makes a grand show of nipping at the budget’s heels by cutting things like Head Start early education for children.

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While I may be a cock-eyed optimist and a tad naive, I think most Americans can handle straight talk.  They are willing to make sacrifices if things are explained to them clearly and without a lot of added fright.  I’d like my Senators to join in this bipartisan approach, so took the time to send them the following email:

Dear Senator:

I’d like to encourage you to join with Senators Chambliss and Warner in their effort to hold an honest, bipartisan dialogue about our national deficit. 

The current talk in Congress focuses on cutting discretionary spending, which only makes up 12% of our budget.  Much of it goes to important programs, but even if we cut it all, we still would have a long way to go to fix the deficit.

I’d like you to be a part of an honest discussion that acknowledges that cuts in spending will have to include defense, healthcare, and social security costs.  I’d also like you to acknowledge that revenue increases will also be a necessary part of the solution.

Please stop playing politics with our nation’s future.  Join Senators Chambliss and Warner and others who will rise above politics and find a bipartisan solution to repair our nation’s finances.

Thank you.

That’s the action I’m taking.  What action will you take?  How do you think the deficit should be approached? 

In other news, I’m heading out this morning on an overnight border run to Singapore (previous entry).  Figured that the flight is the same price if I stay overnight, I’ll have time for dinner with friends, and I don’t have to get up so early to catch my flight.  Except that I went to bed early and managed to have the garbage collectors wake me up at 4:30 as they rattled the bins on the street.  Thankfully, this trip will include lunch at Din Tai Fung with two other Xangans.

 

International Women’s Day

Today is the 100th anniversary of International Women’s Day.  It is a wonderful opportunity to celebrate women worldwide and to remind ourselves of the work yet to be done to fight gender inequality.  But it is sad that we need a special day for this.  With two young nieces growing up, my hope is that by the time they become adults, they will know no hint of inequality or discrimination.

Baking Natural Red Velvet Cupcakes

The red velvet cake’s entry into popular culture can probably be traced to the 1989 film Steel Magnolias, in which the groom’s cake was a red velvet cake in the shape of an armadillo.  There’s something seductive about the color of a red velvet cake, especially a cupcake, at least at first.  But at some point, the red seems just a little too red, and it starts to seem a bit unnatural.  That’s no surprise considering that a recipe will use up to several tablespoons of red food coloring.

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Doing some research, I gathered that red velvet cake was originally not so red and the color came about naturally.  Cocao powder, a key ingredient, didn’t used to be “Dutch process” and was less alkaline in years gone by.  When combined with the buttermilk and vinegar in the recipe, the chemical reaction caused the batter to take on a muddy red hue.  Unable to find cocao powder that isn’t Dutch process here in Thailand, I stumbled upon a recipe for Natural Red Velvet Cake that, supposedly based on a traditional southern recipe, uses cooked beets for the color.

Intrigued, I had to try.

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The ingredients: brown and granulated sugars, eggs, flour, cocoa powder, chocolate, buttermilk, butter, vanilla, salt, baking soda, cider vinegar, and roasted beets.

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The mystery ingredient.  Instead of using canned beets, which the recipe called for, I roasted my own beets and then pureed them with a little bit of olive oil and water.

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First step: Melt the chocolate over a pan of simmering water.  Chocolate doesn’t figure in most red velvet cake recipes, only cocoa powder, so I was surprised by this addition.

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Sift together the flour, cocoa powder, salt, and baking soda.  One of these days I’ll have to seek out natural cocoa powder (i.e. not Dutch process) and see how that affects the outcome of the recipe.

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Cream together the eggs, butter, and two types of sugars.  Most cake recipes are specific about the process – for example, whip the butter and sugars before adding the eggs.  No specificity here so I just dumped them all into the bowl and turned the mixer on.

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The end result (after combining the dry ingredients and adding the melted chocolate and beets) had a vaguely reddish tinge to it, although that could just be a color correction issue from the light.

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Cupcake liners filled and ready to bake.  Lesson I’ve learned: don’t fill your cupcake liners so high because cake batter expands as it bakes.

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See?  I told you that cake batter expands.  Now I have these muffin top cupcakes that would have been interesting if the crumb had held together better, but the structure was kind of weak.

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The cupcakes pretty much crumbled when unwrapped.  I’m very curious why this is.  Maybe cake flour didn’t have enough protein and regular flour would have been better?  Maybe just a little too much liquid in the beets?  Baking is a science and something didn’t work out right here.

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To frost the cupcakes, I prepared a butter-cream cheese frosting but perhaps didn’t whip it enough.  That, or the opening in the frosting tip was too small.  The frosting bag actually burst on me so I had to instead spread the frosting instead of piping it.

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The end results looked a bit rag-tag.  I really need to take a class to learn how to frost a cupcake properly.  As for the taste, the cupcakes were very moist and the beet flavor wasn’t noticeable at all.  As for the color, though, there really was nothing red about the red velvet cupcakes.  Not in the least bit.

I guess if I want a really red, red velvet cupcake, I may need to reach for the food coloring after all.