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June 29, 2015

La Monita Taqueria at Ploenchit

La Monita Taqueria on Ploenchit Road is my family's newfound favorite. The place not only has a laid back atmosphere but also provides authentic Mexican dining experience. The service is fast and efficient. The food are bold and flavorful. 

My sister and cousin are now regular diners at the Mexican restaurant.  Although it's a long way away from home, they love it so much that they frequent the place as often as they can. On my recent visit to Bangkok, they made sure I get the best possible experience not just once but twice!

June 24, 2015

A Wedding Cake That Cheered Me Up

There is not much happening at the resort this month. It has been slow at work.  Just when I started getting bored and unmotivated,  I received a request to make a two-tiered red velvet wedding cake. I was thrilled. It was  not something new and different after having done it numerous times before but at least I got  a break from my dull routine. It's all that mattered during a lazy week.

June 19, 2015

Cupcakes for June Wedding

June is slow and quiet. I thought I had all the time in the world to make these cupcakes for a wedding. I was wrong. I spent a great deal of time baking, filling and frosting them. You may wonder why. What happened was the bride wanted five different flavors. Not only that, the frosting came in different flavors and colors as well. Tinting the frosting in dark green, purple and royal blue was a daunting task. It was a bit of a challenge to get the right shade.  I felt somewhat intimidated by the amount of work that has to be done.  Imagine whipping up 24 cupcakes for each flavor all on your own. I was drained at the end of the day but pleased to  know that the bride loved her wedding cake.

June 7, 2015

Carved Watermelon Bowl

It takes skill and ingenuity to accomplish such a lovely creation. The demi chef de partie and commis II teamed up to make a carved watermelon bowl. The new "attraction" at Sunday brunch is breathtaking. It has once again inspired our guests.

June 1, 2015

Cream Cheese-Mascarpone Frosting Works Well With Carrot Cake

Carrot cake is one of the newest additions to the Sunday brunch dessert menu.  It has become a favorite of many since its debut. This is not a new recipe. It's the exact same recipe I have been using for so long but without the classic cream cheese frosting. I experimented using joyofbaking's red velvet frosting which consists of cream cheese and mascarpone cheese to frost and fill the cake. The result was  unbelievably amazing!