Dyen Sabai – 4 out of 5 stars

Read my disclaimer about restaurant reviews.

Dyen Sabai

Address:
Dyen Sabai
No address; East side of Nam Khan River, accessible via a bamboo bridge off Kingkitsarath Road near Wat Siphoutthabath, Luang Prabang, Laos
Facebook: Dyen Sabai
+856 20 55 104 817 (phone)

Date: Lunch on March 8, 2014

The Good: Everything. Great selection of ingredients in the Lao BBQ, clean bathrooms, beautiful venue and atmosphere.

The Bad: A little more expensive than the equivalent meal elsewhere in Luang Prabang, but the quality was better.

My menu: Fresh spring rolls, Lao BBQ with chicken for two, a big beer, and two happy hour cocktails (gin slings – delicious!)

What I paid: About the equivalent of $12 USD.

Value? Quite a value. I was satisfied and full for hours afterwards.

Dine-again status: Yes!

The Story: Dyen Sabai is a bit out of the way, relative to where most of the action is in Luang Prabang. But it’s actually really easy to get to: Cross the bamboo bridge for about 25 cents (USD), climb a short hill, turn left.

Once you arrive, it’s worth any hassle you may have had getting there. The restaurant is actually pretty large, with several levels and little private covered decks. We didn’t think about what we wanted to eat beforehand, but when we arrived and saw they specialized in Lao BBQ, we couldn’t resist. I’m glad we made that decision!

Lao BBQ is essentially a smaller version of Mongolian BBQ where everything is served raw and you cook it yourself on a grated dome over flaming charcoal. It’s pretty popular and common in Luang Prabang, but having tried it at least two other places, Dyen Sabai is the clear master at this menu item.

We received a nice variety of noodles, vegetables, mushrooms, and even two eggs to add to the broth. An order for two was more than enough for lunch!

If I lived in Luang Prabang, I would eat here at least once a week!

Haven – 5 out of 5 stars

Read my disclaimer about restaurant reviews.

Address:
Haven
Sok San Street (Behind the X Bar), Siem Reap, Cambodia
http://www.havencambodia.com
+855 78 34 24 04 (phone)

Date: Dinner on March 3, 2014

The Good: The food, the atmosphere, the staff, the social mission.

The Bad: Just a tiny bit more expensive than most Cambodian restaurants, probably by about 20%.

My menu: I can’t remember the exact menu items I had, unfortunately, but I do remember really enjoying everything. I ordered off the Asian/Cambodia side of the menu, not the European side.

What I paid: About the equivalent of $20 USD for a starter, two entrees, a dessert, and two big beers.

Value? Absolutely. The quality of the food was fantastic, probably the best I’d had in Cambodia. And that’s a high bar to meet in that country.

Dine-again status: Yes, definitely

The Story: Cambodia has many different social enterprise restaurants in Siem Reap, and I visited several during my week in Cambodia. Haven was the best all-around. Their mission is to provide job training for orphaned Cambodians who have aged-out of the orphanages at age 18. Haven provides room, board, and employment for one year, while these young adults figure out how to build an independent future for themselves.

The restaurant was elegantly but comfortably designed, warm and welcoming. The owner greeted us and offered us a spot on the community table, which was the only seating available at the time, because the restaurant was still packed at about 8pm.

Unfortunately I don’t remember exactly what we ordered, but everything I had was delicious. I do remember that we ordered exclusively from the Cambodian section of the menu, though (The owners are Swiss, which explains the European section of the menu).

We talked at length with the owner about his story, his mission, and how it all got started. One of the things that sticks out the most in my memory is that his business plan called for a profitable and economically self-sustaining operation with in two or three years. He reported that he hit his goal in half the time.

The chef at Haven runs a tight ship: The kitchen is immaculate, the cooks are quiet, and the food is perfect. I know how hard this is all to manage, so I was quit impressed about his accomplishments. After dinner, I just stood near the pass and marveled at the kitchen and his operations.

Haven is a wonderful operation with a noble goal. I enjoyed dining there, and it felt great to support them, if even in just a tiny way.

Yogurt panna cotta

Warning about recipes. Read this first!

YOGURT PANNA COTTA
Yield: About 7 cups

INGREDIENTS
7 ea Gelatin sheets
1 C Milk
2 C Heavy cream
3/4 C Sugar
1/4 tsp Salt
1 ea Vanilla bean
1 qt Yogurt
1 tsp Vanilla extract

METHOD
1. Bloom gelatin sheets in cold water. (or substitute two packets of powdered gelatin)

2. Combine milk, cream, sugar, salt, and vanilla bean in a small pot. Bring to a boil and remove from heat. Let steep 10 minutes.

3. Remove vanilla bean, split open, scrape seeds, and add back to cream. Add gelatin to cream and whisk thoroughly.

4. Combine yogurt and vanilla extract, whisk to combine. Temper in warm cream then pour into molds. Let set overnight.

NOTES
Gelatin – I greatly prefer sheet gelatin over powdered gelatin. I’m one of those weird people who think there’s an odor to the powdered stuff (I can also tell the difference between cane sugar and beet sugar by smell). I find sheet gelatin much easier to use and more accurate in gauging the final gel-set.

Unmolding – I’ve only made this recipe a couple times (as of writing) and I’ve never unmolded it. But based on the resulting set, I would think it could easily unmold if the vessel were gently warmed on the sides.

COMMENTARY
I originally served this in disposable ramekins (shame on me, I know), drizzled with a little honey and garnished with a blackberry (for F*).

The original recipe source was Smitten Kitten.

Tasting notes from Eastern Washington (Summary)

I had a great time with my father in Eastern Washington for two and a half days, eating and tasting wines. This was our second trip like this; I hope we get to do this together many more times.

The high points of the trip:

  • Obviously spending one-on-one time with my dad. It’s wonderful to be able to hang out together and catch up without any other distractions, over the span of a couple days. No rush, just tasting wines and figuring out where the next meal is coming from!
  • All the wines we plowed through in 2.5 days (14 wineries!)
  • Breakfast at Bacon & Eggs (twice!)
  • Pastries at Collville Street Patisserie (twice!)
  • Dinner at Wine O’Clock

Purchased wines:
Gamache – 2008 Nicholas (Heritage Reserve)
Hightower – 2009 Cabernet Sauvignon
Balboa – Mith
Palencia – Monarcha 2011 Ancient Lakes of Columbia Valley Pinot Noir Rose
Palencia – Monarcha 2010 Wahluke Slope Merlot.

I wish I’d bought:
Corvus – 2009 Cabernet Sauvignon
Five Star Cellars – 2009 Quinque Astrum

Tasting notes from Walla Walla, Washington (Day 3)

Palencia – Walla Walla
2012 Columbia Valley Chardonnay
2011 Ancient Lakes of Columbia Valley Pinot Noir Rose. I bought this one for Denise. She ended up liking it.
2010 Wahluke Slope Merlot. I bought this one for Mom to share the next day.
2012 Columbia Valley Sauvignon Blanc. I liked this one.
2010 Red Mountain Cabernet Sauvignon
The first three wines were part of the Monarcha line which is a larger run, more mass-produced. The second two are the boutique wines.

Corvus – Walla Walla
2010 Loceaux – 50% Cabernet Sauvignon, 50% Merlot
2010 Cuvee – 53% Cabernet Sauvignon, 27% Merlot, 13% Cabernet Franc, 7% Petit Verdot. A little black pepper; I liked this one.
2010 Syrah & Petit Syrah – 60% Syrah, 40% Petit Syrah
2010 Petit Verdot (Red Mountain) – 100% Petit Verdot
2009 Cabernet Sauvignon (Red Mountain) – 100% Cabernet Sauvignon. I really liked this one.
The last stop of the trip. The guy providing the tasting was the winemaker, definitely not much of a people-person. Nice guy, but clearly not the front-man for the business. Which was actually kinda nice to talk to the winemaker directly, rather than another sales person. I probably would have bought a bottle of the 2009 Cab but I was tapped out.