Chinese Art

This year, the Chinese have outdone themselves again. I first noticed Zang Xio Gang work at Asia Society in '93, his work was going for 90k. This week at the opening of the Asia Contemporary Art show, his work are fetching from 1M- l.5 M..along with my other favorite artist, Yu Minjun...well deserved!www.saffron59.com

My Top 5 Restaurants

I have been traveling since age 21...and I always enjoy eating local food.

I've had loads of delightful meals.

There are always meals that are memorable, and I wish they were not always a flight away. Here are my five favorite restaurants from the 43 countries I have traveled to:

Chez Omar- Paris (he is the owner, serves great Moroccan food, amazing succulent lamb shank)

Harmonique- Bangkok, Thailand. A traditional home restaurant, near the river, owned by three sisters. (My favorite dish is striped bass steamed with chili and lime juice…fresh, delicious)

IL Hausen- Alsace, France (Delectable cuisine, chic ambiance, detailed service and great wine--open kitchen with fresh seasonal vegetable and local cheese with wine)

Banana Leaf - On my recent trip to Burma, I stopped by Singapore (Fun, abundance, flavorful sweet and savory Indian dishes served on fresh pieces of banana leaf)

Zen- Hong Kong (hip, cutting edge- I love the drunken prawns, live shrimp dancing in wine and served right away on your table)

Exotic Cocktail for Your Holiday

Thanks to everyone for the great raves over the parties Saffron 59 has catered, especially the exotic drinks. We've been getting many requests for our special drink recipes. During this holiday season we'd like to share one of our favorites, a simple, fun, and delicious mixed drink created by our mixologist Monamie...

Lychee Martini

Ingredients
1 oz Lychee Liqueur
3 oz Vodka (pref. infuse ahead with Lychees)
1 ½ oz Cointreau
1/2 oz Lychee Juice
Fresh Lychee or from a package to garnish
Instructions
In a shaker filled with ice mix everything together. You can either shake this one or stir - shaken will cloud it up, while a slick stir will leave all things looking pretty.
Garnish with Lychee into the glass with cocktail pick and strain into a martini glass.

Happy Holidayshttp://www.flickr.com/photos/saffron59/

Irene Khin Wong: My First Blog Post

http://www.flickr.com/photos/saffron59/

This blog is dedicated to all culinary enthusiasts all around the world.

Food and Travel is always an immense passion for me. Every time and everywhere I go, there have been always great excitements...and big surprises..!

My next trip will be my 43rd country, Cambodia, with a stop off in my home country of Myanmar. 

I just can’t wait.

What fascinates me most about my trip is visiting traditional markets, just like eight years ago when I was in Bali. A typical Balinese sweet is Black Rice Pudding, an everyday street food that is just so delicious. Recipe:

Balinese Black Rice Pudding with Coconut Panna Cotta

black rice pudding-6 servings

1 C black rice

2 C water

3" ginger chunks, bruised

tiny pinch salt

1 can coconut milk

1 pandan leaf, ( tie into knot if usiing the leaf, or 1 t. if using extract)

2 TBSP palm sugar

1 pack of Knox geletin

black and white sesame seeds (optionals)

Instructions

1. Soak rice over night and rinse.
2. Cover the rice with water and ginger and pinch of salt, simmer, covered until done, about 30 mins, or water reduced.
3. Reduce coconut milk with pandan leaf and palm sugar, when lukewarm, stir in and mix in the gelatin.
4. Serve with one layer of black rice and spoon the coconut milk on top. (sprinkle toasted white and black sesame seeds, optional).