The News Review:

- How to stay safe and sane on vacation
- Dreaming of a villa- Consumer Life-The Sunday ET-Features-The…
- CK’S NIGHT UT: DANIEL SUDAR

How to stay safe and sane on vacation
Seattle Times – Apr 27, 2008
Never eat what the natives don’t. Unless you’re Andrew Zimmern the Travel Channel host who is on a quest to find the world’s most bizarre foods this is a rule you’ll probably thank me for following. Stay away from fried fire beetles when you’re in Thailand (a man died several years ago after he consumed the poisonous insects). Ditto for blowfish. A woman in Mito Japan died recently after the local fish market forgot to remove the poison. Why take your chances?Keep moving in economy class. “The lack of leg room will bring your knees into your face — or the face of the person in front who leans his seat all the way back” says Irvine Calif… did last year when he inserted (kiddies cover your eyes please) a magnet in his rectum before boarding a flight from Los Angeles to Philadelphia. fficials discovered the (no peeking kids) butt magnet but after a thorough investigation determined there was “never a threat. Shun the hotel bedspread. The thing that most people forget about their hotel is that someone slept in the bed before they did. And hotel beds — from the roadside motel to the five-star resort — can be a real germ confab. Bedbugs cockroaches infectious diseases — they’ve got it all. Bedspreads are a likely hideout but so is the TV remote control and the phone.

Dreaming of a villa- Consumer Life-The Sunday ET-Features-The…
Economic Times – Apr 27, 2008
essential luxury of course. What could be better than a wonderful serviced homein a place that?s beautiful warm and friendly ? A pioneer in that genreis Amanpuri in Phuket Thailand whose picturesque $1 million villas not onlyfulfill their promise of permanent breathtaking comfort and vistas but havealso appreciated over 30% in value. No wonder they aren?t there for theasking (even if price isn?t an issue) but there?s always a demandfor similar projects in spots all over Thailand. nce again it mustbe stressed that too much of a good thing is not that good. That?s whereBanyan Tree Corniche Bay comes in. According to Aylesford International?sCamilla Mabbott Mauritius has wisely decided to open up their verdant Indiancean island only to high-end ecofriendly projects… The result? A chance to own a fabulous villa on a Unesco WorldHeritage site ? the verdant Le Morne Brabant mountains! n thecoveted south west coast of the island Banyan Tree Corniche Bay developed byFoster + Partners is offering 115 freehold villas nestled so cleverly on oneacre plots on the mountainside that barely a hint of the spectacular undulatingwooden-slatted roofs are visible above the natural contours and treeline. Eachof the villas (ranging in size from 4000 sq ft to 7000 sq ft) has an infinitypool seaviews and guaranteed picture-perfect sunsets! Just 8 hours from Delhitoo ? 7 hours to Port Louis and an hour more to thevillas. Besides being serviced by the Banyan Tree hotel nearby thevillas are designed to respect the environment ? from roof and windowalignments to aid natural circulation of mountain breezes to water recycling andsolar energy it?s geared for a holiday without a conscience about thesize of carbon footprints. It doesn?t come cheap (prices are 3 to 6million euros) but it?s an essential luxury after all. getElementById(“storydiv”).

CK’S NIGHT UT: DANIEL SUDAR
San Francisco Chronicle – Apr 27, 2008
Sudar says the cuisines of Southeast Asia that inform his Pacific Rim menu at Red Lantern owe a lot of their characteristics to their colonial pasts: The Dutch brought chocolate to prominence in Indonesia the Spaniards introduced saffron in their spheres of influence and the French introduced butter and foie gras to Vietnam. Sudar is well versed in classic European and American cuisine having trained in culinary schools in Indonesia and California (he graduated from the California Culinary Academy in 1997). In between he worked in an upscale hotel kitchen in his homeland and later cooked in San Francisco under Sylvain Portay and Gary Danko at the Ritz-Carlton Bruce Hill at Waterfront and George Morrone at ne Market. Before assuming the executive chef role at Red Lantern which opened late last year he was chef de cuisine at Betelnut. He still counts that restaurant’s Alex ng among his close friends. ne might assume that for the occasional lunch or dinner out Sudar would opt for different cuisines and he does like the food at such outstanding spots as Aqua and Fleur de Lys. But for a casual bite his favorite is a simple Vietnamese restaurant in the Mission District not far from his San Francisco apartment… Unlike many Southeast Asian restaurateurs he eschews the mother sauce that with small additions goes into many dishes. It makes everything taste vaguely the same Sudar says. At Red Lantern the sauce for every menu item is made from scratch often utilizing herbs such as lemongrass and Thai basil grown in the restaurant’s rooftop garden. Creating dishes that have their origins in Indonesia Malaysia Burma Singapore Vietnam the Philippines Laos or Thailand presents no problem in the Bay Area Sudar says. He can grow or purchase all the needed ingredients including candlenut which he thinks is underappreciated here. It adds a beautiful velvety texture to dishes such as his Chicken Rendang with coconut milk chiles and galangal. “I love this area” he says unequivocally.

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