All in The Name of Love
There is an element of uncertainty about the history of St. Valentine's Day. It was most probably the celebration of the death of St. Valentine who was executed on 14th February 270AD for persisting to marry after it was banned by the Roman Emperor, Claudius II. Claudius banned marriage as he believed that single men made better soldiers for his army. When Valentine was arrested and thrown into jail, he formed a relationship with his jailor's daughter (some say he cured her blindness) and signed his last message to her "From your Valentine," a phrase which still gets a lot of mileage.
St. Valentine's Day was on the official church list of feast days from 496, when Pope Gelasius I established it, until 1969, when Pope Paul VI dropped it from the calendar.
The first Valentine Card on record was sent in 1415 by Charles, Duke of Orleans, to his wife while he was imprisoned in the Tower of London; that message is on display in the British Library. In the 1840s a Massachusetts woman called Esther Howland came up with the idea of mass-producing Valentine's Day Cards; now, about a billion are sent yearly, mostly by women. Valentine's Card are the second biggest sellers after Christmas Cards.
Valentine's Day gifts, however, are another matter - there, American men outspend women two to one. The most popular gifts, according to the National Retail Federation, are (in descending order): Chocolates, A romantic dinner, Flowers and Jewellery.
Antonio's
First impressions can be deceptive, from the outside the converted townhouse looks small. But inside with the clever way the ceiling has been cut away in the front section makes it feels spacious almost palatial with the columns, black marble and generous sized bunches of fresh cut flowers. Black and white photos that Tony Armenio bought in Rome adorn the walls; the restaurant is a reflection of his lifestyle.
The restaurant has a good well balanced menu together with a listing of their top five dishes. In addition, our waiter brought a large oval plate to showcase the latest selection of market fresh produce on offer.
In first place the top five is Porcini mushroom ravioli with a black truffle cream sauce, the taste is sensational. Don't be afraid to wipe your plate clean with a piece of bread, the sauce is too good to waste. Any one planning to propose, share this dish with your partner and you will get the right answer.
The next dish on Antonio's was slow cooked whole Lamb shank with penne. The smell of his mother cooking this dish was Tony's alarm clock on a Sunday morning. Succulent and tender the meat can be pulled of the bone with a spoon.
To finish, we enjoyed Warm chocolate lava cake with vanilla ice-cream. The warm chocolate sauce inside is the perfect combination with cold ice-cream.
This is a beautifully intimate and elegant dining experience. Unlimited parking is available at Young Place.
Aubergine
At the far end of a small tranquil soi, sits an 80 year-old delightful colonial-style house set in a spacious compound. Once the residence of a foreign diplomat, it currently is the elegant home to Aubergine. There are two linked dining areas on the ground floor both ideal for intimate dining. As you walk through the door, the former has a comfortable horseshoe shaped bar in the centre that is suitable for a pre dinner aperitif. Progressing further into the restaurant is the second area with a glass cased wine cellar. The food style is French from Provence, crossroads between France and Italy that convey elements of both to the table; rich in high quality fresh ingredients. A warm comfortable atmosphere is created through high ceilings, wooden floors plus high backed alternating blue and red chairs.
The three taste essentials of the Rocket salad, mozzarella and duck confit each complimented the other. The Seafood risotto with tomato foam is served with crustatia still in their shells, the taste is light yet creamy. I took the crisp skin covered tender flesh of the Duck confit, served on a bed of spinach with cubed roasted potatoes. While my companion had the lighter option of Poached halibut in butter lemon sauce that was very tasty and flaked when touched with a fork.
Chocolate is the ideal base for a romantic dessert and how better than the hot cold combination of a warm fondant with vanilla ice cream.
China House
It's as if we were back at The Bund in Shanghai of the 1930's. China House is chic, elegant and sexy. Set on two levels with a bar centered stage on the ground floor plus booths and private dining rooms upstairs. We were seated in one of the private booths with their “opium bed” inspired banquettes. Once inside, the folding fretwork half door besides you is closed to enforce that sense of privacy.
This is a dining experience based on how the customer feels; the sultry jazz of 1930's calms the mind and a glass of beautifully chilled Veuve Clicquot is a perfect start to the meal.
The first dish Chef Ming prepared for us was Steamed shark fin and crabmeat wrapped in a lotus leaf with Jim Hui consommé. Our waiter opened the parcel and suggested to combine the fish with the soup, a unique and creative way to serve a classic dish.
Next, Steamed crab claw with chunky pieces of crab meat served in soy sauce was another great taste sensation. Chef Ming had specially prepared Canadian lobster stir fried with XO sauce for us to try, one of the special dishes from his Chinese New Year menu.
Wok baked lamb chop with a Xiang cumin sauce had a subtle lingering peppery taste with a slight Indian taste suggestion that challenged and exceeded our expectations.
There was an essence of playfulness and culinary creativity not usually associated with a Chinese meal, a dining experience enhanced by precise western style presentation.
D'Sens
A unique style of French cuisine, inspired by the Pourcel brothers from Montpelllier France delivering a Mediterranean influenced style of cooking that uses the freedom of thought and creation by means of saffron, vanilla, orange flower and rose jelly.
Executing their vision of a beautiful partnership of local produce such as fruit, vegetables, fish and seafood with imported items such as squab from Bresse, challon duck and foie gras from Landes is Chef Philippe Keller. The challenge for him and his team of Thai chefs is to the deliver the magic of Bangkok in Pourcel style.
The decor of the restaurant uses shades of intense amber, bright red and tan shades to bestow a feeling of sensual sophistication.
Take pleasure in pre dinner glass of champagne at the bar overlooking Lumpini Park. Move to the table for a first Amuse bouche of spinach, celery and tomato, to be followed by a second of Japanese tuna belly and tomato millefeille in accustoming the palate of the waves of amazing taste sensations that follow.
The first course to be served was a slice of Brittany blue lobster terrine with vanilla virgin oil, followed by Pan fried foie gras with red wine emulsion and peach confit. The butternut soup with a truffle foam had a luxurious light texture.
The next course was Japanese scallops with a quinche chutney and celery emulsion. After a digestion interlude we continued with rack of lamb with a herb crust.
The dessert plate was a medley of tastes; a small circle of Apple crumble with caramel ice-cream, Candied chestnut and a fresh fig tart with a heavily truffle laced cream that was naughtily indulgent.
A beautiful dining experience delivered with immaculate precision.
Pier 59
Entering the restaurant there is the sense of darkness for privacy and intimacy contrasted with blue luminous columns of vigorously bubbling water to set the mood.
A glass of complimentary Laurent Perrier is served while we mull over the menu. To start Tartar of Ahi Tuna, California avocado, Ginger sauce and fresh fine herbs served as two short towers. The tuna was wonderfully firm and the tastes married well together - exquisite presentation with everything on the plate being edible.
For our main course I had the Steamed Tasmanian salmon and stripped bass roulade, Shellfish mouse, Clam sauce perfectly cooked huge flakes of fish. My companion had Roasted black cod, Dungeness crab crust, and Pommery mustard sauce, with English pea ravioli, Braised endives and Mint pesto (850++).
From the trolley of 16 cheeses, we selected four; Briellat Saverin from Normandy, Marbier from the French Alps, Camembert from Normandy and Brin d'Amour. To finish our meal, a sumptuously light Vanilla & apricot pannecota.
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