Word: sorbet
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...like the rest of the meal, pricey, running about $10—but worth the effort, especially since a trip to UpStairs on the Square is likely to coincide with a special occasion. A fresh citrus salad is served beneath two scoops of fresh, not excessively-sweetened tangerine sorbet and provides a zingy way to cleanse the palate and refresh stuffed patrons. Diners possessing large appetites will enjoy the apple pain perdu, a grown-up version of French toast that is surprisingly light...
...recently opened a new seafood restaurant called RM. "I always had Caspian caviar on my menus," says Moonen. But when he noticed a decline in the quality of Caspian caviar a few years ago, Moonen started shopping for alternatives. His menu currently features Blue Island oysters with cucumber sorbet and paddlefish roe, sea-urchin custard with champagne foam and rainbow-trout caviar. Next up: buckwheat waffles with Sterling caviar. Purists would be appalled, but if that's what it takes to ensure the survival of an ancient sea creature, it may be worth...
...Dessert is a selection of homemade sorbets, our favorite the thrilling chili-flavored offering. Made with tiny pri kee noo chilies, the spark behind Thai cuisine's fire, the sorbet lives a life on the tongue. It enters the mouth cool, heats up to a pleasant buzz and then warms the throat and belly on its way down. Much like a meal at Betelnut. Dinner for two with starters, dessert and a bottle of wine will cost $100. Betelnut is located at 46/27 Chaweng Boulevard, Soi Colibri. Call (66-77) 413 370 for reservations...
...Caspian caviar on my menus," says Moonen. "It was the benchmark of what caviar was supposed to be." But when Moonen noticed a decline in the quality of Caspian caviar a few years ago, he started shopping for alternatives. His menu currently features Blue Island oysters with cucumber sorbet and paddlefish roe. He also offers patrons sea-urchin custard with champagne foam and rainbow-trout caviar. Next up: buckwheat waffles with Sterling caviar. Purists would be appalled, but if that's what it takes to ensure the survival of an ancient sea creature, it may be worth it. --With reporting...
...equatorial air, but the fine linens, crystal stemware and impeccable service could be straight out of a Michelin-starred Parisian gem. The six-course tasting menu ($26)?starting with a delicate amuse bouche of parmesan and rosemary, and ending with a decadent chocolate mousse souffl? served with coconut sorbet?is not so much fusion food as French classics with a tropical twist. For his seared tuna, Salans eschews the obvious sweet-savory pairing, opting instead for a citrusy relish of young starfruit, cherry tomatoes and chive coulis. The foie gras, chopped with almonds, caraway seeds and quail, is wrapped...