Tucked in Soi 49 lies a peculiar restaurant named Grease. I’d gone through counting the floors with my fingers because this is what I love most about this space that seems to have it all, 4 floors for its wine bar, live bands, a rooftop area and a club room. The geometry alone snaking the entire white building is a nod to the bohemian era reminiscent of tracks like ‘Machine Gun’ by Jimi Hendrix. It’s one of the few places where nearly everything they play on their music list is amazing and the food and drinks are not too bad as well. One of my favorites is the first floor where the bartenders make one of a kind concoctions. Show up early to avoid a long wait by the bar. Their frozen margaritas are even served in glasses that are too pretty to drink.
This is what awaited people boarding the red traditional elevator shaft., Muhammad Ali as well as the themes for each floor. A moody restaurant-to-club with fantastic cocktails and shisha tobacco would be the only way to end the meal.
Also, the details in the front of the bathroom have a romantic twist with John Lennon and Yoko Ono greeting you and the gleaming disco balls double as décor and emerald green lamps.
Themes are big here such as the second floor, ‘Cry Baby’ (A reminder that we are all babies sometimes). Nobody was crying here but the environment is unlike any other that you won’t find in the heart of Thong Lor. As the bottom club is rather loud, come upstairs where the outdoor roof is a cozy space, all on its own. What to drink: Gold Member or B&B (Biscuit & Butter) with a side of their baked mussels. Bottom line: Grease is a hidden gem for musical lovers and night owls. Click on for reservations and fun events here, if you intend to go.
Macarons are as temperamental as they come. I can understand why they are labelled the princesses in the dessert world. They seem to be associated with an element of class in the form of miniature hamburgers colored in pastels and delicate flavors, which make it ultimately, very adorable. However, the ingredients are deceptively simple; all you need is almond flour, egg whites, and sugar (granulated and powdered). Here comes the temperamental part. Getting the room temperature, humidity, and the way the eggs are beaten do make them a bit of a challenge. Luckily, it’s not that fussy with the proper equipment and a bit of practice. I pinky promise after following the tutorial here and making this recipe here now I am tempted to make plenty different variations. A throwback to the macarons I made for Christmas last year, the culinary school here offers macaron courses that are fun for the family and friends. I did mess up with the caramel center, which almost made me chip my front tooth, but the cream filling should be soft and it’s the best part, hands down.
Needless to say, this was an eventful week for Bangkok! We made it to Flow House, despite being one of only few couples around mid-afternoon under the brazen hot heat (that’s the kind of unnecessary promptness you have when you’re Korean). I was thrilled to celebrate St. Patrick’s Day to kick off Kolour Sundays Carnival organized by Coran and Vina, the amazing duo behind Bangkok’s sunset parties. We were blown away by the crowd with lines snaking through the entrance to the BBQ stand, face painters, still walkers, sports stores, bar, basically the entire building. Spotted were a few celeb sightings such as Joni Anwar, singer from the Thai teen idol band Raptor and seasoned wake boarder. Quite a surreal experience with all the favorite party goers in one place with event planners who nailed bringing a fantastic sunset party atmosphere to sun bathers, bikini-clad girls, and ambassadors of fun letting loose and lulling themselves to the rhythm of the music or the breeze. From good people-watching and the enormous amount of energy from the crowd (not to mention hip and stylish), we also took in great water wake boarders, the well-crafted sunset food menu with beer to boot, and upbeat music that packed the stage and dance floor as the sun crept into the night. Wandering party souls capped off the night looking for a good time at the after party at Bash – it was incredible. Next Kolour Sunday, feel free to bring your ice pack, shades, buckets (or wake board for fun with the boys and hit the surf products!) I look forward to seeing you there next time! x
I normally wouldn’t label myself as a ‘foodie’. According to the dictionary, a foodie is a person that spends a keen amount of attention and energy on knowing the ingredients of food, the proper preparation of food, and finds great enjoyment in top-notch ingredients and exemplary preparation. Based on this, I would fall into the category of the former as in the amount of attention and energy I spend on eating the food or licking the plates would probably be a more accurate description. Finding humor in this term, I looked to these sweeties for help, caramellas (alternative here) and a recipe I found from a gifted cookbook, Jamie Oliver’s book here. This pasta dish was kind of my claim to fame for graduating from simple easy pastas made straight out of cans and premade and/or store bought pasta (my beloved Mac & Cheese). While the process was time consuming and I have never tried Jamie’s Caramellas (some day), in the mean time, these will have to do! This recipe is surprisingly simple and easy. All you need is your favorite ingredients for the filling, store bought dough (I used egg wonton wrappers, who knew? A trick I inherited from my sister), fold into candy wrappers then dunk them in a boiling pot of water for a minute or two. Whip up your favorite sauce (I went with fresh tomatoes, garlic, olive oil, and chopped basil). The results were worth the wait and when I took the first bite of a caramella, I knew this would become a new tradition of sorts.