Eggs Benedict

Posted on 18 August 2010 by christao408

Tawn and I enjoy poached eggs and find Eggs Benedict to be a nice weekend brunch treat. For some reason, though, we haven’t had a lot of luck learning how to poach eggs. Everyone has a special secret or tip to share – put vinegar in the water, stir the water in a clockwise motion before introducing the eggs, use only the freshest eggs, put the unopened egg in the hot water for ten seconds to firm up the whites – but we still come up with wildly inconsistent results. So we recently bought a non-stick poaching tray and set about learning to make Hollandaise sauce.

The Hollandaise sauce was surprisingly easy, employing a technique similar to making the wonderful French dessert sabayon, also known in Italian as zabagione. You whisk egg yolks with lemon juice (I managed to use a little too much, thanks to eyeballing it rather than measuring) in a baine-marie – a bowl set over a pan of simmering water. The gentle heat of the steam cooks the eggs slowly and as you whisk them, you keep them from scrambling.

Then, once doubled in volume, you add a stream of melted butter, whisking all the while to emulsify, or incorporate, the butter into the egg yolk mixture. This produces a thick, rich sauce that can then be seasoned with salt, black pepper, and cayenne pepper.

On the back burner, the sauce is set to a low heat to keep it warm and I’ll add a few teaspoons of water to thin it out before serving. The egg poacher in on the front burner, with simmering water halfway up its side. In about four minutes, the eggs will be nicely done with firm whites and liquid, but warm, yolks. On the right, Tawn fries some ham slices.

The finished Eggs Benedict, employing a slice of homemade whole grain bread in lieu of an English muffin, accompanied with some fresh papaya. Tasty.

Shanghai Style Minced Meat with Pinenuts in Sesame Pockets

Posted on 15 August 2010 by christao408

One of my favorite places to find recipes is Joanne Choi’s Week of Menus website. That’s where I found a nice recipe for Minced Chicken with Pinenuts served with Shao Bing, something like a Chinese sesame pita bread. The chicken is prepared in a Shanghainese style with ginger, oyster sauce, and water chestnuts. The Shao Bing, something that you can buy ready-to-bake in the US, was an unfamiliar bread I would have to make from scratch since I am here in Thailand.

The Shao Bing was a bit of a mystery. Examples of it on the internet varied both in size, shape, and even technique. I pulled three different recipes from presumably reputable sources, compared them, and decided to try the one from Ming Tsai on the Food Network. After all, he’s Ming Tsai, so how could I go wrong?

The ingredients are pretty basic: vegetable oil, flour, yeast, baking powder, water, sugar, sesame seeds, and salt and white pepper.

You basically make three components to the dough: the first is a roux, a mixture of equal parts oil and flour, heated until the mixture thickens a bit. The second is a sponge, a relatively wet mixture of flour, yeast, sugar, baking powder, and warm water, which is allowed to sit and begin to rise. The third is a dry dough, a combination of just water and flour.

After letting the sponge rise and the dough rest, you combine them and knead until completely integrated. After another rest, you roll the dough out to about 1/16-1/8th of an inch. The oil-flour roux is spread on the surface of the dough. Despite following the recipe carefully, I found the roux was too runny – I’m not sure why this happened but it proved to be problematic.

Roll the dough into one-inch thickness, then cut into four-inch lengths. You can see that the roux was running out the ends. The subsequent instructions involve sealing the ends, rolling the dough thinner, folding it into thirds, basically creating what amounts to a typical pastry dough with alternating layers of dough and fat. The instructions for doing this confused me. Take a look:

Place 1 of the rolls seam-side up and seal the end using a small rolling pin (this will prevent the oil paste from escaping). Fold the roll into thirds, so that the seam is covered. Then roll this tripled roll into a flat dough about 5-inches by 2-inches. Fold this piece into thirds. The stack should be about 2 by 3/4 inches thick. Flip the piece over so that the seam and fold are on the bottom. Cover and set aside. Repeat the process for the remaining rolls.

Huh?

I did the best I could, but wound up with roux everywhere and too much flour on the dough. I sprayed one side of the dough with water and pressed it into the sesame seeds. These were baked in a 350 F oven for about ten minutes on the bottom side, then flipped over for another five minutes.

P1050799

The interior of the resulting Shao Bing looked like this, with distinct layers. The flavor was too floury and it was difficult to really open them like pita pockets. Maybe too many layers? After this meal, I tried cooking a leftover bread in a toaster and spreading it with peanut butter. Worked out much better then!

The second half of the dish was the filling you are meant to stuff into the pockets. The original recipe calls for chicken but I used a mixture of chicken and pork for more flavor. Instead of coarsely chopping whole pieces of meat, I used ground meat. It was marinated in a mixture of garlic, ginger, sake (substituted for Shao Xing wine), and soy sauce.

The other ingredients are a mixture of chopped celery and water chestnuts, pine nuts, and a sauce composed of more Shao Xing wine (or sake), oyster sauce, soy sauce, and sesame oil.

The meat is fried, then the celery and water chestnuts are added, then the sauce is added. Add the pine nuts when the mixture is finished. That’s all it takes.

For the final result, serve the Shao Bing with the minced meat mixture, stuffing it into the bread like you would with a pita. The dish was tasty, although the Shao Bing was a bit floury. In absence of the bread, you could actually use lettuce cups, which would be very nice, indeed.

I’ll need to try a different recipe for Shao Bing and see what the results are. The other two recipes I have for Shao Bing have different ratios of oil to flour for the roux. This recipe I used was 1:1 and the result was too thin. Another recipe is 3:2, which would be thinner. The final recipe, the one I think I will try next time, is 1:4. Amazing how different they are, no?

Food in Hua Hin – Seafoodies

Posted on 9 August 2010 by christao408

As I mentioned in the recent entry about my weekend in Hua Hin, the people whom I was there with, Tawn’s colleagues, are foodies. Specifically, they are sea-foodies. I’ve never seen a group of people remove quite so much crab meat from a pile of shells in so short a time as this bunch of diners. As for me, I really enjoy seafood but there’s also a point where enough is enough, especially back-to-back meals of the same things. Let me share with you what we ate, so you can appreciate it, too.

Our main meal was at a popular local restaurant in the heart of Hua Hin town, an unassuming place that looks more like a loading dock with tables. “Loading dock” would actually be an accurate description, because it is adjacent to the fishermen’s wharf. Unlike such piers in some corners of the world that have become tacky tourist spots, these are the unassuming working jetties where the fishing fleet comes to offload their catch of fresh prawns, crabs, fish, oysters, scallops, and other delicacies of the deep. Based on my experience, there are few places where you can find seafood more fresh than the fisherman’s wharf.

Tables are placed on a series of extentions to the main dock, a series that seems rather haphazardly added on based on an expanding clientele.

The entire family (or families) seem to be at work, with youngsters sorting out fresh shellfish with each order that is placed. Half the main floor area is a series of tanks which are filed with different types of creatures depending upon demand. This being low season, only about half the tanks had occupants. I have no idea what the “spot babylone” is.

Clams with garlic and basil. Very sweet meat.

Fried squid. Instead of cutting these into rings, this restaurant cuts them into strips. A bit overcooked, I thought.

Lump crap meat, scrambled eggs, and green onions with tumeric and curry powder. My favorite of the dishes.

Hoy jaew – a crab meat sausage wrapped in tofu skins and steamed then deep fried. I wrote last month about a restaurant we went to in Chonburi that is famous for these. Entry is here.

Raw oysters. These were large and very briny tasting, not as clean a taste as I enjoy. Garnished with a very pungent herb, salt, lime juice, and toasted shallots.

Steamed crab, anyone?

Boiled prawns. The crab and prawns were served with a super-spicy dipping sauce.

Two of Tawn’s colleagues enjoy the meal. Looking behind them you can see the various seating areas, each with a tent roof. The solid roof structure way in the back is on the land, which is where all the holding tanks for the seafood are.

After the seafood dinner, we went to one of the night markets in Hua Hin. The traditional night market is on the city streets and is very crowded. There is a new area that has been set up that is a bit more park-like and focuses on the arts. There was a live band playing in a small ampitheatre, a food court area, and lots of vendors selling everything from paintings to clothing. Above, a pair of Tawn’s colleagues posed for pictures. Picture taking was a big part of the weekend.

At the night market I ordered some coconut ice cream served with sticky rice in a hollowed-out coconut shell. The meat of the coconut was cut loose with a little device so that I could eat it with the ice cream.

The next day…

Did I mention that picture taking was a prominent activity?

The next day after class we stopped for lunch at another seafood restaurant before driving back to Krungthep. I didn’t take any pictures because, well, it was pretty much the same menu all over again. I did take a macro photo of this fried prawn head, though, because I thought it was kind of interesting.

The restaurant we went to was in a small fishing village on the south side of Hua Hin. Interestingly, the tide was out, leaving the whole fishing fleet beached.

Thai fishing boats are very colorful. So that was my weekend in Hua Hin with Tawn’s colleagues. Very fun opportunity and I’m glad to have had it.

Pistachio Pudding

Posted on 4 August 2010 by christao408

In the hours before I left the US to return to Thailand, I completed some shopping for Ron and Kari. Ron and Kari are missionary friends up in Chiang Mai, Texans who have lived in both Thailand and Kenya for their missionary work and who are accustomed to suffering without the comforts of home. Before leaving, I asked them what I could bring back for them and the answer was Jell-O instant pudding mix.

The market I stopped at had a wider selection of flavors with the house brand, so I loaded up on French Vanilla, Chocolate, Butterscotch, and other flavors. Then I came across pistachio. It wasn’t on their list but I decided to buy a couple of boxes for me, for memory’s sake.

Normally I’m against processed foods, particularly those with an ingredient list as disturbing as what you will find in a box of instant pudding mix. Sugar is the first ingredient, followed by different types of starches, followed by a whole host of multisyllabic compounds that fall generally into the “sodium” category. But I decided to get some because of the fond memories I have of my paternal grandmother making pistachio pudding when I was a child, spending time down at her mother’s home in the 1,000-person town of Cole Camp, Missouri.

We would spend time down in Cole Camp each summer, playing in the backyard and the park across the street, going on trips to the creek where we would wade in the water and spend a long time holding fishing poles but not catching any fish. And somewhere in those memories is the memory of pistachio pudding, cold, creamy, and bright green with little reconstituted chunks of nuts, served after dinner.

Making a batch this week, the smell and taste and texture were all as I had remembered them, although the memories were more enjoyable than the actual eating of the pudding. I guess over time our tastes change, even if the memories don’t.

Food in LA: Bar Pintxo

Posted on 28 July 2010 by christao408

On my way back to Bangkok, I had a twelve-hour layover in Los Angeles. I’m super-fortunate that Gary seems to have an infinitely flexible schedule (although he swore that if I had been in town the following day, he wouldn’t have had any free time) and an inexplicable willingness to spend the afternoon running me around town.

I also really fortunate that Gary and W are such foodies and do all the legwork of trying and evaluating restaurant, so that when I stop by for a brief visit they always have the perfect recommendation. Tuesday evening’s recommendation was Bar Pintxo, a Spanish tapas bar in Santa Monica. We were graced with Steve’s presence, as he had a break in his globetrotting and drove up from the OC to join us.

The restaurant is just a block from the beach, conveniently located near the Third Street Promenade. They have a happy hour until 6:00 and we managed to sneak in just beforehand and order our first round of drinks and some of the tapas specials.

The restaurant isn’t very large and is built around the kitchen area. It is very cozy with tall tables and bar stools and bottles of wine and a huge mirror adorning the walls.

Of course, one must start Spanish tapas with some sangria, right? This red wine concoction was very good, not too sweet.

The happy hour specials include 6 pintxos (“pinches”) for $6, so they loaded up two platters for the four of us. The platter above has crimini mushrooms stuffed with mushroom mousse and manchego cheese; fresh tomato and garlic; and huevos rellenos con vinagreta vasca, deviled eggs with a pepper and onion relish in a vinaigrette dressing, all on grilled bread.

The second platter had Serrano jamon (ham) on grilled bread with olive oil; chorizo Bilboa (spicy sausage) with cherry tomato halves; and tomato conserve and manchego cheese, all served on grilled bread.

The pintxos were all very tasty, a nice variety of simple but bold flavors.

W continued the ordering with frisee and shaved manchego cheese dressed with a quince vinaigrette and served on a flatbread.

Next came a paella with razor clams. Very nice and clean flavors.

You can’t order tapas without ordering tortilla espanola, the Spanish style frittata with egg, potatoes, and caramelized onions served with a side of aioli.

We also ordered the brocheta de cerdo, mojo verde – the pork loin skewer with vegetables and a herb and lemon pesto. The pork was nice and juicy, although the meat itself didn’t have a lot of flavor. The sauce, though, packed a punch.

Me enjoying the meal.

For dessert we shared a plate of churros with a chocolate dipping sauce. This was pretty unexceptional and the sauce was like thick hot chocolate, not really thick enough for dipping.

The arroz con leche, rice pudding with fresh peaches, was much nicer. They bruleed the top slightly, adding a nice texture. And of course rice pudding is a favorite of mine.

The service was friendly although not super-attentive, the atmosphere was convivial, and the food was tasty. Just what I needed before a long flight back to Thailand.

The Unofficial Post-Reunion After-Party

Posted on 21 July 2010 by christao408

Greetings from EVA Airways’ lounge in Taipei’s Taoyuan International Airport, where I am enjoying a three-hour layover on my way from Los Angeles to Bangkok. The outbound flight was kind of a challenge. First, it departed at 1:50 am, which is just a really late departure time, all the more so when considering that I am operating on Central Daylight Time, making it feel like a 3:50 am departure.

To top it off, as much as I like EVA I think that their economy class seat cushions are uncomfortable to sit on for long periods of time. After a few hours, my butt bones hurt. The person sitting next to me made the same observation, so I’m not alone. The final thing that made the flight kind of tough was a combination of sleeplessness – I only dozed for a short while before I would wake and shift myself into a new position – and an inaccurate air map. For some reason the data on the map froze just before the halfway point of the flight. So each time I would wake up and try to determine how much longer we had left in the flight, it seemed that we had not made any progress. In my dazed state, this was very… disorienting.

All in all, though, it was a fine flight. Leg room is good, the food is decent, and service was friendly and attentive. For the price, it is still a good value.

I’m skipping an entry on the main reunion event, as there is some video material I want to post. In the meantime, I’ll share with you the unofficial post-reunion after-party, which we held Sunday evening after the public reception at the church. Most of the more immediate part of my family (my mother’s siblings and their children and grandchildren) made it over to Jennifer and Kevin’s house. We stopped at the market to pick up some meat and salad makings and just had a casual meal.

Still quite a few people hanging out in the living room of my sister’s house.

Cousin Alex braided my niece Emily’s hair while her son Tommy looked on excitedly.

Cousin Brad from New York and his father Carl.

Uncle Dick and his son Michael enjoyed the warm summer evening as my cousin Bill (Alex’s husband) manned the grill.

Cousin Silvia (Brad’s wife) took care of the grilling, which went fine until…

We started getting some flare-ups after the chicken was finished. I was worried that Kevin’s grill might spontaneously combust. Thankfully, grillmaster Bill was able to get the flames under control.

Two KC Strips and two Rib Eye steaks on the very hot grill. I was looking for some grass-fed beef at the local store but couldn’t find any. These seemed to be the best alternative, “vegetarian” fed (isn’t grain vegetarian?) with no “sub-therapeutic antibiotics” (what?) and no growth hormones. That all struck me as kind of meaningless phrases along the lines of “all natural”. But the beef did taste good.

Finished Italian sausages and chicken.

Charred steaks. Ostensibly, two were done rare and the other two were supposed to be medium rare. Despite five extra minutes of cooking, the second two still looked rare when cut into. Thankfully, I like them that way.

Dinner – chicken, sausages, and steak (did I mention it was rare?), with beans and salad. Yummy.

Mochi Cake

Posted on 20 July 2010 by christao408

It is late Monday evening and I leave early tomorrow for Los Angeles and then continue on my way to Bangkok via Taipei. A long travel day. There are still some more pictures and stories to share from the reunion but those will have to wait. In the meantime, I’ll share this Mochi Cake recipe (originally from Gourmet Magazine) that Joanne Choi at Week of Menus wrote about recently.

For anyone who doesn’t know, mochi is the glutinous rice that is pounded into a sticky semi-solid and used as an ingredient in several dishes, including various Japanese desserts like daifuku.

Mochi Cake
Gourmet Magazine | May 2005
Makes one 9X13 pan, or 24 squares

1 lb box of mochiko flour (3 cups equivalent)
2 1/2 cups of sugar
2 teaspoons of baking powder
1/4 teaspoon salt
2 14 oz cans of coconut milk – not lowfat (I used two cans of 13.5 oz)
5 large eggs
1/2 stick of butter (1/4 cup) melted and slightly cooled
1 teaspoon of vanilla extract

Preheat oven to 350 F. Grease a 9X13 baking pan. In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, and salt.

In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk, melted butter and vanilla extract.

Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and uniform in texture.

Pour batter into greased 9X13 pan. Carefully smooth out the top. Bake for 90 minutes (yes, 90 minutes!), until top is golden brown and the cake begins to pull away from the sides of the pan.

Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or the size of your choice. Can store mochi cake for three days, covered.

The texture is really fun – very moist and chewy. I think it would be excellent topped with some fresh fruit like peaches, strawberries, or mangoes. It also is quite nice just as a snack cake. Try it out.

Lidia’s Again

Posted on 16 July 2010 by christao408

For the second time in a week, I ate this afternoon at Lidia’s Kansas City, the Italian restaurant at which Tawn and I held our wedding reception. Safe to assume I like the place. The first visit was with colleagues. This second visit was a lunch with family members, about 16 of us.

Ava, previously the youngest great-grandchild in the family (pictured on the left with my mother) has been supplanted by Tommy, my cousin Alex’s son. He’s pictured on the right with his mother and our grandmother. It will be interesting to see how Emily and Ava react to no longer being the center of attention. So far, so well…

White bean and summer greens soup. Flavorful broth and quite the kick from some chili flakes.

Fried polenta squares with a dusting of Parmesan cheese. Tasty but not oily.

A roasted beet and peach salad my mother had. What an interesting combination.

A side of barley risotto.

My entree – a rare beef panini (which wasn’t really a panini in the traditional sense) with fried onions and roasted bell peppers. Potato salad on the side. Pretty tasty.

Homemade pasta trio. I didn’t try these but everyone who had them really liked them.

Family members started arriving from out of town yesterday and will trickle in throughout the day today. The big family reunion events are Saturday and Sunday. I’ll try and get some pictures.

Omaha

Posted on 11 July 2010 by christao408

Before heading to Kansas City and the craziness that two young nieces can create, I drove north to Omaha for two days of acclimating to the American Midwest with Andy and Sugi. (Better pics of the events on Andy’s blog.) Since we first met a year ago when we were in the Omaha area for our wedding, Tawn and I have enjoyed having the opportunity to see Andy and Sugi several times, including in Taiwan last November.

Thursday evening shortly after I arrived, we headed out to Shucks Oyster Bar and Fish House to join Sugi’s sister, brother-in-law, and niece for Thursday Fish Taco Night.

A dozen oysters on the half-shell. Delicious.

Fried fish tacos (also fried shrimp tacos) had a nice batter with just a hint of spice. Different from the Baja-style fish tacos that I’m used to from San Diego, these were very tasty, too.

Thanks to a Tylenol PM, my second night in the US was a good one, sleeping straight through for about seven hours. Sometimes I find that the best way to fight jet lag is to beat it into submission with some medication. Sugi and Andy had both taken Friday off from work and we had a full day planned. But first, some breakfast.

Baily’s restaurant specializes in Eggs Benedict, including this type with a slab of tomato and thick slices of smoked bacon. The eggs were perfectly cooked with a firm white and a golden liquid yolk.

Our first stop was the Strategic Air and Space Museum a few miles west of town. The museum focuses primarily on the history of the Strategic Air Command (SAC), the operational establishment in charge of America’s land-based strategic bomber aircraft and nuclear missiles until 1992, after which a military reorganization led to the closure of SAC.

As an aviation enthusiast, I found the museum very interesting. Even people who aren’t so interested in aviation – Sugi, for example – enjoyed the visit as we went on a docent-led tour with Bob, a former Korean War pilot who had a wealth of information and a cute sense of humor.

Andy and Sugi in front of the SR-71 Blackbird spy plane which is dramatically displayed in the museum’s entry lobby. The museum has two hangars with about two-dozen aircraft displayed, many of which have been expertly restored.

C-47 Skytrain, the military version of the classic Douglas DC-3 passenger aircraft. Over 10,000 were built for World War II and General (later President) Eisenhower identified the C-47 as one of four pieces of equipment critical in winning the war. The other three were the jeep, the bazooka, and the atom bomb.

B-1A Lancer – This bomber was actually one of four prototypes built to test all of the systems before full production of the bombers – redesignated the B-1B – began.

F-101B Voodoo – an all-weather fighter/interceptor designed to protect America from incursions over the North Pole from Russia. Was also operated by the Canadian Air Force.

B-17G Flying Fortress – A heavy bomber that was critical to America’s success in World War II. More than 12,700 were made and more than 4,700 were lost in combat missions.

B-25N Mitchell – A medium bomber that was made famous by Doolittle’s Raid on Tokyo, a 1942 surprise attack by 16 B-25 bombers launched from an aircraft carrier hitting five cities in Japan. The success in this attack helped lift the sagging American morale in the wake of Pearl Harbor and damaged morale of the Japanese civilian population, who had been told that their homeland would never be reached by bombers.

After a few hours at the museum, including a disturbing special exhibit about the Nazi’s eugenics experiments and extermination programs, we drove further west to Lincoln and visited the James Arthur vineyards. Yes, wine in Nebraska!

The tasting room (and the winery behind it) is located atop a small hill with a cute garden around it, the perfect place for an afternoon tipple.

We tried tastings of a half-dozen different wines along with a sampling of local cheese produced by the University of Nebraska’s agricultural department. The best of the James Arthur wines were the semi-sweet whites, the grapes of which are well-suited to this climate. The reds were not as good.

Beautiful skies and rolling fields of corn and soybeans lent a pastoral look to the passing landscape.

After the wine tasting we drove to Sugi’s parents’ house on the north side of Omaha. Sugi’s sister was celebrating her birthday and I was fortunate enough to be invited along. They live on 20 rural acres with a sweeping view of the countryside.

Sugi’s mother prepared an elaborate dinner including baked lobster tails, grilled beef teriyaki, and clams boiled in a garlic-sake broth. She didn’t want any pictures taken, but Andy and I both managed to snap a few shots.

Sugi’s mother is passionate about horses and has two that she trains and shows. Taylor, her niece, loves the horses and they seem equally fond of her, following her from the barn to the exercise yard. They probably know that she usually comes bearing carrots!

Taylor riding bareback on Callie, a beautiful 13-year old mare. Lest you worry for her safety, Callie’s grandfather was standing in the back of the picture, cleverly hidden, holding her leg.

Cowgirl Taylor is eager to ride the open range.

Sunday morning after another relaxing night’s sleep Andy, Sugi, and I went for breakfast at WheatField’s, a local chain of German bakery restaurants. The selection of baked goods was overwhelming.

The cute indoor patio seating area, which was a bit over air-conditioned.

Wanting to enjoy some fresh seasonal fruit I had the peach crepes for breakfast. As pretty as it looks, the dish was a little disappointing. The flavor was very one-dimensional and about one-quarter of the plate would have been more than enough. The yogurt they drizzled on top wasn’t substantial enough to add anything to the overall flavor.

Andy ordered a seven-piece serving of Ron’s Honey-Drizzled Fried Chicken. It was really well-prepared and the honey does add a nice touch. You’ll be glad to know that Andy did take a few pieces home.

Sugi’s choice was probably the best – half egg salad and half chicken salad with a side of homemade chicken mushroom soup. You can tell how cold it is in the dining room by noticing that a skin was already forming on the soup’s surface.

After that filling breakfast I hit the road for the three-hour drive back to Kansas City. Thanks again to Sugi and Andy for a wonderful start to my visit.

Food in BKK: Rex Hotel

Posted on 6 July 2010 by christao408

Yesterday I promised a retro meal and this is just the place for it: the Rex Hotel, an establishment that dates from the 1960s, one of a large number of hotels that offered fixed rates for foreign GIs who were on rest and relaxation breaks during the Vietnam War. The Rex Hotel is still in business, still owned by the original family, in fact. It has undergone some remodels but has never lost that 1960s charm. Its coffee shop, the Rexa Coffee Hall, is still famous for its khao tom, boiled rice.

Located on Sukhumvit Road between Sukhumvit Soi 32 and 34, the Rex Hotel is just a short walk from the Thong Lo BTS Skytrain station.

Despite fresh coats of paint, the Rexa Coffee Hall screams 1960s with its delightfully unselfconscious menu design, booth upholstery, and table dividers.

We ate at an off hour and there was only one other group dining. The Rex Hotel focuses mostly on package tour groups these days and with tourism way down, I’m sure there is a low occupancy level. Notice the staff, wearing the classic red jackets and bow ties.

The Rexa Coffee Hall has a wide menu of both Thai and Western items – eight types of sandwiches, for example – all of which are decent without being flashy and all of which are inexpensive. They are most famous for their boiled rice, khao tom, a Thai breakfast favorite. The rice porridge is served with a variety of side dishes. You can mix and match to get whatever flavors you want to contrast with the backdrop of bland rice.

One must-try is jab chai, which literally means “leftovers”. A mixture of whatever is left over, the Rexa’s version includes bitter greens stewed with tofu, pork belly, and chicken feet. Not very pretty but it is very tasty.

Pad tua ngoc – Bean sprouts stir-fried with pork and tofu. Clean flavors and very refreshing.

Kai jiaow – omelet with fried pork Omelets here are fried in plenty of oil but they always seem to come out without being oily. I guess they keep the pan really hot.

Finally, my choice, some gun chien tod – Fried sweet Chinese sausage

The Rexa is going to get some return visits from me. With a menu so inexpensive and varied and a location so close to my home, it would be a good break for when I need to get out of the house for lunch.

I’m on my way to the United States today so there may be a few days without an entry. Stay tuned, though. Next stop, Omaha.

christao408

The adventures of an expat American who moved to Bangkok for his husband.

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