Ogu Ogu

My friends and I decided to try the new Japanese restaurant in the same building of the newly opened Japanese hotel...the Okura.  The new Japanese restaurant is called Ogu Ogu.   We all heard about it and we have all passed by it and thought it looked interesting in terms of design.

The decor is modern with the use of wood as the main material.  The wood is used in many fashions to give texture and colour to the place.  There is strategic mood lighting; but a bit dark to see the menus.  Modernised retro furniture adds more interesting design elements to the place.

We started with Lotus Chips (140 baht). With rosemary infused salt.

The next dish was Spicy Tuna Roll (230 baht)...thinly chopped tuna in spicy mayonaise dressing rolled with avocado and tobiko caviar.

The next dish was Dragon Wings (280 baht)...their version of buffalo wings served with whipped blue cheese dressing.

The next dish was Tuna Ceviche (530 baht)...tuna marinade with yuzu dressing served with green tea salt.

The next dish was Sashimi Salad (390 baht).

The next dish was Ogu Ogu Tofu (190 baht)...fresh tofu served with different kinds of salts and ponzu.

The next dish was Assorted Sashimi (950 baht)...a combination of tuna, salmon and red snapper.

The next dish was Grilled Beef Tongue (320 baht)...thinly sliced grilled beef tongue served with green tea salt.

The next dish was Ogu Ogu Salad (390 baht)...their simple rocket and green salad with truffle oil and anchovy.

The next dish was Grilled Pork Belly (280 baht)...thinly sliced grilled pork served with yuzu kosho.

The next dish was Truffle Carbonara Udon (380 baht)...their modern take on traditional carbonara using their udon noodles with truffle infused cream sauce.

The next dish Mentaiko & Egg Udon (380 baht)...udon noodles in egg broth with mentaiko fish roe served in hot stone bowl.

The first dessert was Sake Affogato (280 baht)...our sake sorbet floated in sake wooden box.

The next dessert was Tofu Blanc Manager (280 baht)...soy milk mousse served with ogura red bean and their special green tea gelato.

The next dessert was Baked Apple Spring Roll (280 baht)...served with vanilla gelato and calvados liquor infused syrup.

Overall; I rarely say this but I thought the evening was disappointing.  We went into Ogu Ogu with perhaps too big of an expectation.  The place looked so different and cool that we wanted it to be really good.  It was a let down.

The food was just ok...presentation wise; no issues.  But when it came down to execution and preparation, this was their down fall.  I am not sure if Ogu Ogu actually knows something about Japanese food or their chef was ever trained properly.  Everything was eatable but there was nothing that 'wowed' us or even allowed us to say that this is interesting.  I was actually hoping for something atleast to be 'this is really good'.  But it never materialised.

Most of the sashimi and sushi rolls were of good quality and no issues.  The more unique dishes turned out to be disappointing like the Truffle Carbonara Udon; the only thing different about the dish was they used cream and udon noodles.  There is nothing creative what-so-ever in this dish; this was their chance to truly make this their signature dish if they actually just thought a bit deeper.  On top of that, the dish was infused with too much truffle essence that the dish tasted fake.

There was a dish that we all did agree was not bad at all...the grilled pork belly.  Very good quality pork, good texture, grilled nicely and had a good taste.

The most annoying elements of our evening came down to service and ambiance.  Let me start with the service.  There was no lack of staff in the establishment; but the problem was either they were not trained properly or they really did not care.  Ogu Ogu is split into sections separated by a wall.  For some strange reason the staff preferred to stay on the other side of the restaurant.  So when we needed or wanted something, we could never attract the attention of one of the staff.  We were so annoyed that we began to serve our own sake.

The next thing Ogu Ogu has to decide is if they want to be serious restaurant or a disco-teque.  The freaking techno music was playing so loud that we had to ask twice for them to turn it down because we had to scream at each other to have a discussion.  I do not want to kill their concept...if they want to attract a young crowd who knows nothing about food and just want to listen to techno music all night long; that is their prerogative.  But if this is 'truly' going to be a restaurant; this is where they will kill their main source of business...in my humble opinion, people who want good food will not sit in Ogu Ogu, pay those kinds of prices and be driven crazy by techno music.

In the end; we were a table of 8 people we and we all agreed that we would not return; just for the simple fact that we had a lot of food but we were not full and we were not satisfied.

Address:  Park Venture Ecoplex, G floor, 57 Wireless Rd. Bangkok
(BTS Ploenchit)

Telephone:  02-108-2255

www.ogu-ogu.com

Water Library Thonglor

We used to eat at the Water Library on Chamchuree Square.  But, it became cumbersome to go there due to traffic.  Then we heard that Water Library opened a branch on Thonglor at the Grass Building (closer to home).  That the concept was not going to be the same as the one on Chamchuree Square.  WL decided to open a restaurant like no other in town.  The gossip was spreading like wild fire.  The discussions and debates were heating up.  People thought WL was crazy to open such a restaurant with prices that matched eating in major food cities like London, Paris, Tokyo or NYC.  

Here is the reason for the debate.  The new WL restaurant was going to only have a 10 people maximum seating capacity.  They would only offer a set menu; no a-la-carte.  It was going to be counter sitting where the chefs prepare some of the dishes in front of you.  The tasting menu only cost 6,500 baht for 12 courses (no wines).  The tasting menu with a wine pairing would cost 8,400 baht.  That is a lot of money.  However; WL counter the nay sayers by professing to only be using the freshest and best ingredients possible...on top of that the wines that are served are the most prestigious labels in the wine industry.  So there; that is why WL believes you get what you pay for.

We had friends who decided to try WL with us after a few long discussions.

WL at the Grass compound consist of a Wine Bar, an outdoor Lounge and an Indoor Lounge.  The restaurant is on the second floor.  Once we arrived upstairs; we are greeted by a host of staff warmly welcoming us.  The long patented wood counter is strategically lit so that the food with be high lighted perfectly.  The long and narrow room is dimly lit so to allow the counter to be the focal point.  The black counter leather chairs are pretty much the rest of the decor.  Simple and elegant comes to mind for the decor and ambiance.

Placed on our charcoal colored place mats were black envelopes with the tasting menu and wine pairings for the evening inside.  An elegant touch.

We are welcomed with a glass of Louis Roederer Brut Premier champagne...a lovely gesture and touch.  But of course one glass is never enough; thank goodness they were very generous with the pouring of the champagne.

The amuse bouche was Caviar...farmed Beluga Caviar, Iberico ham jelly and Ratte espuma.

The first dish was Heirloom Carrot...creme brule, roasted with cumin caramel, orange puree, Japanese horse hair crab.

A box arrived for the next dish...It had the question; 'Is it Donut?'.  Very cute.

When we opened the box; there was a donut with a dipping sauce and a piece of candy on a stick.  But the eye can be deceiving.  The donut was actually a specially baked bread with ham shavings, the dipping sauce was an aioli and the candy on the stick was spicy sausage.

The chefs preparing the next dish with hydrogen.

The next dish was Cerises Jaunes' tomatoes...'Nitro' yellow tomatoes, tomato sponge, Tarbouriech oyster, seawater.

The wine that accompanied the dishes was Riesling Kabinett Trocken "Klosterberg" Weingut Robert Weil Riesling 2009.

The next dish was Fois gras...variation of Perigord Fois gras, beetroots, Sakura smoked Ayu, hibiscus vinaigrette.

The wine accompanying the dish was Chardonnay Marina Cvetic Masciarelli 2007.

The next dish was Asperges...white asparagus served warm, comte cheese, puffed wild rice, suckling pig.

The next dish was Maine lobster 'en croute'...poached maine lobster, pumpkin compression, veloute of sea urchin.

The wine to accompany the next dishes was Volnay Champans Premier Cru, Domaine Marquis d'Angerville 2006.

The next dish was Otor...bluefin tuna belly, Jerusalem artichoke ragout, merlot reduction.

The wine to accompany the next dishes was Chateauneuf du Pape Reserve, Domaine du Pegau 2006.

The next dish was Chalans duck...roasted with lavender, endives, sauce poivrade.

The next dish was Gorgonzola...tribute to Alain Passard's baked vine tomato; ham ice-cream, tomato baked 6 hours with glazed orange juice, buttermilk discs.

The dessert wine was Moscato Possito, La Spinetta 2005.

The chefs preparing the desserts.

The next dish was Peach Melba...sous vide of peach, Mara de Bois sorbet, tarragon foam.

The final dish was the mini-desserts to accompany tea or coffee.

Overall;  with agreement of my three other dinner companions, we were really satisfied with the dinner.  It was well executed, cooked and tasted delicious.  The presentation of each dish was thought out well making sure it was pleasant on the eye.  The dishes were well blended in terms of textures, smells and tastes. The cooking of each dish was spot on; there was no meat, fish or vegetable that was overcooked or undercooked.  The ingredients on each dish were very fresh.

The service staff was incredibly well trained to welcome the guest and their sense of service was perfect.  They were active and responsive but not intrusive.

The only slight problem I would have is the counter sitting...though it is great to see and converse with the chefs who are preparing the dishes; it is not conducive for conversation.  If you come with a party of more that three; it already gets complicated to have a good discussion without getting a bit loud.

So...the big question from lots of people...is it worth it?  8,400 baht for the best quality food, most incredible wine labels & service possible; then yes would be my answer.  If you have the funds to splurge once or have a big celebration.  Then Water Library is the place to spend the money.  Of course you cannot do this often; but to experience this place once is really worth it.

Address:  Grass Thonglor, 264/1, Sukhumvit 55 (Thonglor 12) 


Telephone:  089-205-0318 

Wine Me Up @ Seen Space

We went to a restaurant on Thonglor for dinner because we had a late drinking appointment afterwards on in the area.  After parking the car, walking to this certain restaurant and then taking the elevator to this certain restaurant..to our shock when arrived at the restaurant; there was a sign posted on a locked gate that read, 'the restaurant was closed until further notice'.  WTF?

So; we decided to leave the car where it was and walk to Wine Me Up for dinner.  We have never been there, so the opportunity to do so had arrived.

Its hard to describe the decor of Wine Me Up because it is trying too hard to be chic & stylish that in the end its an overload to the senses.  The decor is a mix between a go-go night club, a discoteque, a jazz club and a hotel lobby.  The main colour theme was red, black and white.

The thing I hate the most is a restaurant that has a band that plays while you are trying to eat & talk...and behold Wine Me Up had a band playing.  I am no expert on music; but oh my, oh my was this band awful.  The singer was so out of tune; but when he tried to do the high notes...I was scared that my wine glass was going to shatter (or my ear drum).  It was loud, abrasive and simply unjoyful to sit there to be tormented like that.

We shared a platter of Tapas set (380 baht).  The tapas was a selection of Italian cold cut meats like Parma ham & salami and some cheese.  It was a good portion for two, the meats were good but what was disappointing was that the cheeses were on the very dry side and that they served the platter with pita bread (was not even toasted), which was a waste of space because it was dry and tasteless.

We also shared a Spinach Cheese Bake and Grilled Scallop (120 baht (I think)..I actually forgot but it was not expensive at all).  The dish was a good portion for sharing.  The combination of the melted cheese, the spinach and scallops were good very good.

I ordered the Spaghetti Smoked Salmon and Wasabi Cream Sauce (320 baht).  The spaghetti was cooked perfectly...the wasabi cream sauce we rich & thick and the full flavour of the wasabi came through.  However; I thought the sauce was too creamy to the point of sickening...which is no fault of the restaurant; because the description on the menu did say 'cream sauce'.  The salmon was of good quality, was plentiful and added the saltiness to the dish.

My friend had the Rib Eye with Red Wine Sauce and Potato Wedges (820 baht).  The piece of meat was of good quality.  It was cooked as asked, the meat was tender & juicy.  Nothing extravagant to this dish but this is proof that if you use good quality products...the more simple the dish, the better.

The ceiling of Wine Me Up is depiction of some Godly intervention or a Mythological battle (I was not sure which one it was).  But; it does show a lot of effort to add some kind of artistic element to the place.

The entrance to Wine Me Up which is on the third floor of the Seen Space Mall.  There is also outdoor sitting for smokers.

The view from Wine Me Up of Fat-R Gutz beer garden below.

Overall; the food was good; nothing outstanding, but good.  No issue on the quality of the produce, how the food was cooked and presented.  The prices are very reasonable.  The service is friendly and efficient.  The decor is over-the-top and the ambiance is just waaayyy tooo noisy with the awful band.

Address:  251/1 soi Thonglor 13 Sukhumvit 55, Bangkok 10110


Telephone:  02-185-2455

Smith

We heard that the famous chef Ian Kittichai opened a new restaurant on Sukhumvit soi 49.   We have had friends who went and did not like the food and decor.  We had friends who went and liked the food and decor.  So; it was decided I needed to try it out so I could settle the argument.

The name of the new restaurant is Smith.  At first I was like you...Smith?  Why on earth is the restaurant called Smith?  Then we heard that Smith comes from the word key smith, shoe smith, metal smith, etc. so they wanted to be known as food smith.  I thought it was clever.

The design is pure industrial feel and look; the combination of industrial steel, concrete and old wood, makes the place feel masculine and bold.  Everything from the furniture to the stair case has an amazing style and design element to them.  The room is dark with strategic spot lights here and there to give the place a moody glow.

The first appetizer was Calf's Tongue (180 baht).  This dish comprised of shredded calf's tongue with Mexican spice, pressed cabbage, millet & shallots.  The ingredients were fresh, good combination of colour, textures and flavours.  The only issue with the dish was that the Mexican spice overwhelmed the dish and it was too salty.  If Mexican spice is this strong and salty; they need to figure out how to use less so that it adds to the dish and not distract from it.

The second appetizer was Tuna, Braised Pig's Tail & Fois Gras Torchon (250 baht).  This dish was consisted of braised pig's tail and fois gras underneath the tuna and foraged vegetables, rosemary, citrus & peas.  Beautifully presented, the ingredients were fresh and vibrant in colour.  The taste and texture combination of cooked, raw and semi raw ingredients were lovely.

The third appetizer was Steak Tartare (250 baht).  This dish consisted of raw beef and a 65/65 slow cooked with egg, crispy capers & garden herbs. Nicely presented and well crafted.  The raw beef was of good quality and the ingredients well blended into the beef.  Good texture and flavours.  The only issue with this dish was that the slow cooked egg was also supposed to be blended into the tartare for extra flavour....but it was overcooked.  So, it was like trying to blend in a boiled egg into the tartare; you can imagine how difficult that was, so we just ate the egg separately.

Each table and chair is specially designed for the restaurant.  This kind of attention to detail helps Smith stand out and have its very unique charm and personality.

My friend's main dish was Verjus Glazed Pork belly (350 baht).  This dish consisted of a large chunk of pork belly with pickled stone fruit, spicy lentil, mint & coriander.  The pork belly was huge and well cooked...it was soft, tender and juicy.  I am not a fan of 'fat' so pork belly is a difficult dish for me to eat, but the meat itself was so so yummy.

My main dish was Lightly Smoked Salmon (395 baht).  This dish consisted of slow cooked smoked salmon with lime-creme fraiche froth, foraged mountain mushrooms & summer corn.  The salmon was cooked perfectly and the smokey flavour was evident.  The froth added a lovely but light flavour and texture.  The combination of the soft salmon with the more dense mushroom and corn was very nice.

We shared an order of Brussel sprouts & parmesan (120 baht).  We love brussel sprouts.  It was a second thought but I decided to order a side dish to accompany our meal.  The brussel sprouts arrived at our table in less than 10 minutes and I was already suspicious...and I was right to be so.  The brussel sprouts were cooked in advance and have been sitting in the frying pan all evening.  They were wilted, over cooked, dry and in a very sad & sorry state.  This was the most waste of money, time and space of a dish.

I forgot to mention that you need to call Smith if you want to get a table.  I actually went to Smith on a friday afternoon to reserve a table for that evening.  The very nice hostess told me that it was already 100% full.  I was very surprised.  She said that I should reserve a table for Saturday night but I should call before noon because the place will fill up very quickly.  My first reaction was...'WOW', this is not Bangkok anymore but more like NYC.  Reserving a table a day in advance for a table in Bangkok is very rare.

The shared dessert was Eton Mess (180 baht).  The dessert consisted of red berries, praline crust & fresh cream.  It sounded really nice from the menu; but for some reason it did not live up to its description.  The red berries were abundant and flavourful, but the praline crust was not effective in adding flavour dot he dish.  The fresh cream was room temperature which for me does not cut it.  The dessert is suppose to be composed of not not only colour, textures but also temperature.

Overall; the food was not 100% perfect, but non-the-less, it was still very good. There was a spice that overwhelmed a dish, or certain items that were over cooked, or an item that had more creativity put into it than rather than focusing on the execution.  However; the attention to freshness, presentation and good quality ingredients were evident and made up for the faults.

The unique decor and atmosphere was a great addition to the Bangkok dinning scene.  But Smith did not just do it because this kind of concept was missing; they really put a lot of thought into the concept and executed it with fine detail.

The prices for the food & drinks are very reasonable; especially for the quality of the ingredients.

The service was very nice and attentive; which was surprising since the place was 100% packed.  I have to congratulate them on the attentiveness of staff .  However; where they can improve is how they should not up-sale the menu...it really leaves a bad taste in the mouth because it felt like they were trying to cheat us.

Here is my short story made long...there was a Slow-Roasted lamb ribs for 2 on the menu.  I did not really pay attention that there were actually 2 different weights of lamb for 2 people...one at 1 Kg. for 1750 baht and the other was 1.5 Kg. for 2350 baht.  We decided we wanted to share the lamb ribs and I ordered it.  The waitress wrote it down and repeated our order.  Then my friend reminded the waitress that we wanted the 1 Kg. lamb.  The waitress said the 1 Kg. lamb out of stock and they only had the 1.5 Kg. lamb.

We were very upset about this...she should have told this to us right away instead of assuming that we could eat that much and that we were willing to pay that much.  So; we decided to order something else.  If it was not for my friend paying more attention to the menu than me; we would have had to eat lamb for several days due to the left overs.  This was not nice of the waitress and even dishonest.  This truly left a bad taste in the mouth with this experience.

In the end; we for sure will return to Smith; they just recently opened so for sure there are faults; but I am sure they will be cleared away as they get more into their stride (I hope).   The ideas and concept behind the place are unique and good; so for sure, Smith will be a popular place for a long time.

Address:  1/8 soi Sukhumvit 49, Bangkok 10110


Telephone:  02-261-0515-6