Halong Bay Cruise and Hotel Blog - Paradise Vietnam

Two weeks ago we announced that we were bringing Paradise cuisine to the capital. We took a closer look at Home Restaurant, a superb Hanoi Vietnamese restaurant offering traditional cuisine with contemporary flair. Set in a gorgeous colonial villa away from the hustle of the Old Quarter, Home provides a welcome break from central city life and is undoubtedly one of the best restaurants in Hanoi in terms of food, design, and atmosphere.

Today we focus on Viet Deli, sister restaurant to Home but with a very different concept. Where Home Restaurant focuses on classic Vietnamese cuisine with a contemporary touch, Viet Deli keeps things traditional. The specialty dishes, all of which are cooked using tried and tested traditional techniques, include a rich roast duck braised with mushrooms and a shrimp and pomelo salad that bursts with flavor.

ParadiseVietnam_Slow roasted duck with mushroom sauce Viet Deli Specialty – Slow roasted duck with mushroom…

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Pad Thai (with Squid)

Love. Food. Asia.

Pad Thai is a traditional meal in the thai kitchen. In World War 2 Pad Thai was the official “National Meal”. The Thai government  named Pad Thai as part of campaign to promote Thai nationalism and centralization, seeking to reduce domestic rice consumption.

Nowadays Pad Thai is used as a fast snack and you can combine it with different ingredients like chicken, pork, shrimps, tofu or (like we do now) with squid.

Time to prepare: 15 minutes

Time to cook: 15 minutes

Servings: 4


  • 150 g rice noodles
  • 250 g squid (sliced in rings)
  • 100 g bean sprouts
  • 1 small zucchini (thin sliced)
  • 100 g green beans
  • 3 red chillies (slices lengthways)
  • 100 ml neutral oil
  • 3 spring onions (3 cm slices)
  • 1/2 tsp ground coriander
  • 2 kaffir lime leaves (remove the inner stem and cut in small stripes)
  • 1 lemongras stem (inner core only), grated
  • 2 tbs palm sugar (crushed)
  • 1 tbs…

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#cambodianfood #khmerfood

I am an aspiring domestic goddess and my culinary skills can be best regarded as utilitarian. My ambitious projects turn out to be disasters of catastrophic proportions and my hastily rustled meals are the real stars. It had not always been like this and there had been a time when I had found cooking to be seriously soothing.

#cambodianfood #khmerfood Exotic ingredients of Khmer cuisine

However, with changing roles, times and life demands, work had taken priority and my profession had not nurtured my dream of being a good, creative cook. But, till today, I love the colours, sights and smells of a fresh wet market and aroma of food is simply orgiastic for me. The last few years have been professionally very hectic for me and time and continents have raced at breakneck speed. 2015 have been kinder and thus once again, I have time to indulge in my favourite activities.

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June with Positivity

Being a resident in North East area, Nex Shopping Mall is one of the common place for meal due to its convenient location and having wide variety of choices, especially for food. Recently, we decided to try the Indonesian cuisine at Ayam Penyet President.

I have a certain pickiness when it comes to Indonesian cuisine. So let’s see if they disappoint me.

When comes to drinks, Restaurant that serves Indonesian food always have a variety of drinks like happy soda (soda gembira), crazy soda, avocado juice, teh botol sosro, etc.. The list just goes on. I would usually go for either avocado juice or teh botol sosro. I wasn’t too hungry so I ended up with teh botol ($1.90) as avocado does get you full easily.

The meaning of teh botol is supposed to mean tea in a bottle. Although mine wasn’t served in a bottle, it still taste like…

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Stir fried morning glory one of my favorite dishes, quick, easy and cheap to make and good

The recipe I saw on Temple of Thai which is one of my favorite sites for Thai recipes.


  • Approx. 2 cups of cut up chinese morning glory . cut 1 1/2 by 1 1/2 inch pieces)
  • 2-3 cloves of garlic, smashed with the side of a cleaver or knife
  • 3 tblsp canola or other vegetable oil
  • 1 tblsp of fish sauce  The fish sauce adds salty taste so add more if want more salt.
  • 2 tblsp of Thai soy sauce
  • 2 tblsp of Thai oyster sauce
  • 1/3 tsp sugar  I add more sugar and use brown cane sugar
  • 1/4 cup water


  1. Heat oil until hot, over medium-high heat (not smoking though). Add the garlic. Immediately, add the cut up vegetables. Cook, stirring constantly until cooked slightly, approximately 2 minutes, depending on the vegetable.
  2. Add fish sauce, soy sauce, and oyster sauce. Add water and sugar.
  3. Continue to stir fry until the vegetable is cooked through. Approximately another 1 to 1 1/2 minutes, so the vegetable is still somewhat firm. Remove from heat.

Serves 2-4.


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Love. Food. Asia.

You can buy Saté Sauce in every big supermarket or in all Asian supermarkets. But it´s so easy to make your own Saté Sauce within just a few minutes. Check out our simple recipe!

Time to prepare: 10 minutes

Time to cook: 5 minutes

Servings: 4



  • Add peanuts, chilies and Love.Food.Asia. Garlic Ginger Paste in a blender and mix well.
  • Transfer to a pan and turn on low heat.
  • Add the remaining ingredients mix well and heat the Saté Sauce.

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Tucked away in a little soi off Langsuan, there stood a house which was converted into a Michelin-star Restaurant called Gaggan. For foodies who appreciates the art of scientific gastronomy and are willing to pay through the nose to experience such exquisite dining, the experience can be oh-so-divine. For the unfamiliar, Gaggan serves progressive Indian cuisine. Its recipes are simple but made elegant by exotic presentation and futuristic cooking techniques. We initially discovered this place by a sheer drive-by coincidence – and only because Silver Bullet recognized the name when he saw the signage close to it while we were stuck in a very slow moving traffic on a road we quite often passed by. This place is not heavily advertised, and if not for Silver Bullet who pointed it out, we would not have known that this place existed right in the heart of Bangkok . It literally is  a 10-15 minutes journey away from our home.

We trooped off to Gaggan one evening with 6 other friends , using 3 birthday celebrations for January mommies  and a good family friend leaving Bangkok as an excuse to spend an exorbitantly expensive amount of money on food created in the name of gastronomical pleasures. There were several menus to choose from and I decided to pick the most extensive menu in the name  of curiosity.  We were all seated on the table next to the kitchen and it was really awesome to be able to watch the staff in the kitchen preparing our food before we were served. Now, I don’t remember every single item that was served, but I do remember that every single dish served tasted awfully divine.

The first complementary drink was refreshing and the Lychee Drink I picked was absolutely gorgeous to start the evening going. This particular is my favourite – I remember that  it tasted like egg, and the moment you put it in your mouth, the ball burst into  a delicious confetti of flavor which I cannot even begin to describe.

The taste was flavourful and the sensation indescribable. And then there was this, And this, And this, And a bunch more…

The fish curry was extraordinary as well and by the time I got to the lamb towards the end of the course, I felt so full that I thought my stomach would burst. It was a really wonderful experience and I would not mind doing it again for the second time. My only gripe and dissatisfaction with the whole experience boiled down to only 1 thing I found rather distasteful: the Matre’D – while not obnoxious, did not seem friendly or forth-coming. In fact ,she was aloof, cold and has one of the most condescending-i-am-above-you-and you-do-not deserve-anything-from-this place tone I have ever experienced. My observation dictated that she eyed us in such contempt, with hardly a smile across her face.  The entire experience I had with her made me feel that we were inconveniencing her more than anything, and how dare we dine at a place where we probably should not be able to afford a meal as exquisite as that. Hence,  while the food experience was fantastic, I really do feel like Gaggan could use a better Maitre’D to serve their customers. I mean, we did pay a good amount of money and the least she could do is lower herself down a little bit by providing genuinely  sincere, excellent service to complement the food that were served. Instead, she chose to serve us a mightier-than-thou attitude. She was  a disappointment to such a renowned establishment. It was, otherwise a sweet, triple birthday celebration and a nice farewell to one of our good friends.

And one other thing: If you are looking for an authentic, traditional Indian cuisine, this might not be the place to be expecting that.

Source: A Review: Gaggan

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If you would like to submit for review a place to eat in SE ASIA please contact us via email.


Must be in SE Asia,  Need address, photos of the dish you are reviewing, type of food, price, photos of outside of Restaurant/cafe, photos of inside if in a building or street view if street vendor, photo of sample menu if possible,  Your review of service, food etc,   if you are a blogger, traveler, or owner, Ok to have link to FB page, web site      We will review your information and make judgement if we post.  

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Asian Burger Patties

Love. Food. Asia.

We like to have BBC and we missed some Burgers with Asian flavors. So we decided to make our own creation. We combined some simple ingredients to have this Asian styled Burger Patties. Extremely delicious. Try our recipe to have your own Asian flavored Burgers. Here you can find our recipe for Homemade Burger Buns!

Time to prepare: 15 minutes

Time to cook: 10 minutes

Servings: 4 – 6 patties


  • 500 g beef, minced
  • 2 green onions
  • 4 tbs oyster sauce
  • 2 red thai chilies, seedless, chopped
  • 1 tbs sesame oil
  • ½ tsp dried garlic chips, blended
  • 1 tsp strong curry powder
  • 1 tsp soy sauce
  • ½ tsp ginger, grated
  • salt & pepper to taste


  • Preheat grill for medium heat.
  • Mix all ingredients in a bowl and mix well with your bare hands.
  • Divide meat mixture into quarters; form each portion into a patty.
  • Grill on the preheated grill until…

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