Word: entr
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...subdued, tasteful beige and black, offers a three- or five-course set menu costing $35 or $45, respectively. Diners may start with an appetizer of litchi, celery, apple and eucalyptus soup; proceed to a "salad" of spicy milk-pudding cubes, apple sticks, rocket and caramel; tuck into an entrée of cereal cake with Greek yogurt and crushed apples with laurel herbs; and cap it off with a dessert of almond cake with coffee and leche merengada (milk and meringue sauce). And for an after-dinner treat, there's chocolate ice cream, black sesame crystal and yogurt, swimming...
...perfect complement. The patron, Saiyaveuth, is the scion of a Lao royal family who trained as a chef in France, and his menu encapsulates both culinary cultures. Start with a Proven?al tapas of calamari with a puree of garlic, cream and bell pepper before moving on to an entrée of farm pigeon, grilled Lao-style. And though it might be 35?C outside, you won't be able to resist the chocolate soufflé to finish...
...pilgrims must navigate an undulating single-lane road across a spongy peat bog. It's well worth the trip. Spear's cooking, which draws foodies from across Britain, is deceptively simple, starting with appetizers like langoustine salad and partan bree (crab soup), both made from meltingly sweet local shellfish. Entrées include flash-sautéed Skye scallops, citrus-roast halibut and Highland lamb served with pearl-barley risotto. Cranachan, a mixture of oatmeal, cream, honey and whisky, is a classic dessert. The influence of the Gulf Stream makes Skye fertile ground for soft fruits, so local raspberries accompany...
...meal at Chez Claude's is required dining in Sihanoukville. A mixed green salad with grilled shrimp and scallops and an entrée of lemon and garlic trout cost a pricey (for Cambodia) $13, but I would have paid that just for the hilltop view of the Gulf of Thailand. Be sure to prearrange a ride back to your guesthouse if you go at night because there's little traffic on this pitch-dark stretch of highway...
...Bond Street, rail-thin servers dressed in black glide around the three-story space, carrying lacquered trays of fanciful sushi combinations no Japanese diner would recognize. The sushi chefs, young Japanese expats, add to the din by shouting orders in unison. A Hispanic chef creates the hot entrées - like soba risotto in smoked-trout butter under a mountain of shaved bonito flakes. "You see," says Moore proudly, "it's nothing like those places in midtown...