Luxury Travel Review
U.K. documentary series host shares natural remedies, medicinal plant recipes
Ingredients for chapped lips balm recipe
Herbal enthusiasts wishing to find home remedies for simple maladies have a new resource, Grow Your Drugs: Easy Recipes for Natural Remedies and Beauty Fixes (Reader’s Digest, $19.95) by James Wong, host of a BBC series by the same name. There are 60 recipes for natural teas, creams, lotions, balms, gargles and cough syrups in the 224-page hardcover book with 150 color photos published earlier this year.
Many of the recipes are accompanied by color photos and step-by-step instructions. The book is divided into: Introduction, Getting Started, Remedies, Top 100 Medicinal Plants, Resources, Index and Acknowledgements. Wong provides recipes to deal with skin ailments including Athlete’s foot, eczema, insect bites and stings, acne, sunburn, age spots, fungal conditions, burn scars, poor foot circulation and chapped hands; digestive issues like bad breath, heartburn and indigestion, irritable bowel syndrome, constipation, flatulence, and diarrhea; children’s needs such as vitamin booster, head lice, ear wax build-up, and colic; Aches and Pains: Water retention, varicose veins, aching muscles, arthritis; and women’s problems like hot flashes, night sweats, morning and travel sickness, PMS, and cystitis.
He also offers suggestions for colds and flu, coughs and sore throats, cholesterol reduction, hangover, cold sores, immune system booster, mouth ulcers, restorative, memory enhancer, insomnia, migraine prevention, anxiety, hair strengthener, body scrub, bath and massage oil, deodorant, face mask, hand care, exfoliator, face toner and hair rinse, tired or red eyes, glycerin soap, plaque remover and gum soother, and chapped lips.
We placed the lip balm in a glass jar with a wide neck and kept it refrigerated
We tried the chapped lips recipe which required organic and fragrant rose petals, vitamin E oil, bees wax, honey, cheesecloth and aloe vera gel (optional). The biggest challenge was obtaining organic fragrant rose petals in our area. We located organic roses at the local branch of a national health food chain although the fragrance was rather muted. We couldn’t find bees wax so we substituted honeycomb for the bees wax. The resulting balm solidified in the refrigerator although it seemed too soft to carry around.
Author James Wong
James Wong, who grew up in Malaysia and Singapore, trained at the Royal Botanical Gardens, Kew and received an MSc in Ethnobotany from the University of Kent graduating with distinction. His research has taken him to highland Ecuador, as well as to China and Java. The University of Kent lecturer, an enthusiast about the utilitarian value of plants, co-designed and built two medal-winning gardens (in 2004 as the youngest medal winner and again in 2008).
Click here to buy Grow Your Own Drugs
Delicious tasting menus at Meric in Siem Reap, Cambodia
Article and photos by Elena del Valle
On a recent visit to Siem Reap, Cambodia I had the pleasure of dining at Meric, the gourmet restaurant of my stylish and centrally located hotel. Named after the highly sought-after Cambodian pepper grown in the Kampot region Meric served a seasonally-inspired Khmer menu using the produce of local farmers. Established in 2005, the 217 square meter restaurant was in the capable hands of American Chef Bryan Gardner, who had just become executive chef, and Restaurant Manager Sokthea Mao. They and their enthusiastic team of 18 produced some memorable meals.
Chef Bryan Gardner and his staff
Chef Gardner grew up in Eastport, Maine known for its seafood. After attending the University of Southern Maine, he pursued a Culinary Arts degree at the New England Culinary Institute in Vermont. In 2005, he went to the Martini House in Saint Helena, Napa Valley before working with Joseph Humphrey, chef at the Meadowood Resort (a Relais and Chateaux property). He later worked under Japanese Chef Hiro Sone at Terra, where he observed the fusion of Asian and Western cuisines. In 2007, his passion for Asian cooking drew him to South East Asia where he fell in love with Cambodia. In July 2010, after working for two years at Hotel de la Paix as sous chef he became executive chef of the hotel’s restaurant. One of his goals is to raise the profile of Khmer cuisine within Asian and international circles alongside a la carte dishes with French, American and Asian influences.
Outside swing seating facing the courtyard
I particularly liked the restaurant’s dining swings set along a tranquil internal courtyard with a water feature. This was my favorite area of the hotel. The restaurant, said to have one of the largest collections of international wines in Siem Reap, could accommodate up to 108 guests, 64 indoors and 44 outdoors. I liked the outdoors best, especially at a table with a view of the courtyard.
A Cambodian breakfast dish with fresh herbs and vegetables
Although the menu changed daily depending on the produce available from the local farmers and growers, while I was at the Hotel de la Paix where the restaurant is housed, I sampled the seven-course Khmer Tasting Menu. It was outstanding and, at $31 per person, an excellent value for money.
One of the courses from the Meric Khmer Tasting Menu
Twice I had the tasting menu. The first time on a Monday I had Pomelo Salad with Prawn served at the same time as Chicken and Banana Bud Salad. Next there was Grilled Beef with Cucumber and Prahok Sauce served with Khmer organic white rice next to Pork Rib Sour Soup “Jungle Style.” Next there was Stir Fried Frog with Fresh Ginger served at the same time as Cat Fish and Green Curry. The final dish was a small tray of Assorted Khmer Sweets for each of us.
Dishes were served in pairs for contrast
On Wednesday, I had Pomelo Salad with Crispy Pork Fritter served at the same time as Green Mango Salad with Dried Snake (both favorites). Then there was Grilled Prahok with Khmer Crudites served with Khmer organic white rice at the same time as Prawn with Water Lily Sour Soup. The final savory courses served at the same time were Stir Fried Frog with Ginger (had a definite bite) and Beef Shank Curry with Morning Glory (a favorite). For dessert there were assorted Khmer Sweets. Of the two tasting menus the first was my favorite although both were outstanding and worth a detour.
Dessert was a stylized interpretation of Khmer classics
Congratulations to the team at the Meric restaurant for its noteworthy gourmet dining. Visit the Simon & Baker Travel Review for additional information about Siem Reap and the Hotel de la Paix.
Phuket, Thailand hotel offered luxury amenities, beach access
The bedroom in a three level suite at the Residences at Twinpalms Phuket
A tasty and attractive appetizer
When one of our team members was in Phuket, Thailand recently she spent time at Twinpalms Phuket, a luxury adults oriented hotel on the west side of the popular island. She liked the ultra private and luxurious accommodations in the Residences building including a three level suite with a rooftop pool and a shared concierge.
The beach
Palm Spa at Twinpalms Phuket
Thinking of traveling to Phuket or just curious? Visit the Thailand page of Simon & Baker Travel Review to read a dedicated property profile about Twinpalms Phuket and Palm Spa, the property’s in house spa.
Phuket, Thailand beachfront restaurant offered tasting menus, cooking classes
Article and photos by Elena del Valle
On a recent trip to Phuket, Thailand I dined at The Boathouse, a well known beach side restaurant on the southwestern coast of the island. I sampled the restaurant’s two tasting menus, French and Thai, with wine pairings. Several days later I followed up the success of the meal with a 90-minute cooking class and lunch.
Chef Punchun discusses ingredients
The following Saturday morning I returned to learn about Thai cuisine first hand from Tummanoon Punchun, the restaurant’s executive chef at the time. Since then the chef relocated to Chiang Mai in northern Thailand and Jean-Noël Lumineau, a French chef living in Phuket, took over The Boathouse kitchen. Khun Rattana Pholtaisong, the sous-chef who started working at the Boathouse in 1990 and assisted Chef Punchun during his tenure, has taken over the weekend Thai cooking classes.
Each ingredient was discussed in detail
For more than a decade, Chef Punchun shared his passion for Thai food and cooking with food enthusiasts during weekend Thai cooking classes in English (the chef had a thick Thai accent and spoke quickly requiring close attention) from 10 a.m. to 2 p.m. each day. The class I attended was a step-by-step, hands-on session with six English speaking travelers. During most of the 90-minute workshop we sat at a small table in the rear of the restaurant facing Kata Beach. On one side there was a table with a place for each of us to assemble dishes; on the opposite side of the room there were raw ingredients and a cooking section with a sink (to wash our hands after each recipe) where the chef demonstrated how the Thai dishes he had selected should be prepared.
Samples of the food were cooked by the chef
After discussing the menu for the class and the material he would cover the Thai chef shared information about the identification and selection of ingredients when shopping (including options for those of us who were unable to purchase fresh ingredients in our home countries), how best to store each ingredient, ingredient pairings and methods of chopping, dicing and pounding them. He also identified the primary tastes, hot, sour, sweet, salty, bitter and aromatic flavors and discussed how ingredients interact with one another.
Samples of the common ingredients for the class to examine
He passed around fresh ingredient samples for us to touch and smell. Next the chef showed the class how to prepare a dish before inviting us to prepare it ourselves with his and his staff’s assistance. Then he cooked a small quantity of the items we had prepared so we could taste them before moving on to the following recipe.
The class prepared each recipe together
When he completed the workshop and answered questions the chef departed, inviting us to relax for an hour until the lunch we had made was cooked in the kitchen and served to us in the dining room. The two-day workshop (Saturday and Sunday) cost 3,500 baht per guest and the one day workshop cost 2,200 baht per guest including lunch at the end of the workshop, an apron, a print out of the recipes and a customized certificate.
The food prepared by the class went to the kitchen to be cooked
The idea behind the two-day cooking class is for students to learn ten recipes during the two days. During our Saturday session we learned about Thai ingredients, appetizers and salads. The second day, which I missed because I was leaving Phuket that day, featured recipes for main courses and desserts.
The class consumed the cooked results of their work
You can read more about my meal at The Boathouse at the Simon & Baker Travel Review.
Hansar Samui, a new beachfront hotel and spa in Koh Samui, Thailand
Article and photos by Elena del Valle
The Hansar Samui
After a difficult flight to the island of Koh Samui in Thailand, I exited the airport to discover it was necessary to follow what felt like a long, partly on an incline, path to the passenger pick up area. It was hot and humid and by the time I made it there I was sweating and desperate to leave the airport.
My room at the hotel
As I pushed my luggage cart up the last part of the incline I spotted a friendly looking man with a turquoise polo short at the head of the line of people waiting for passengers. Later I learned his name, Sin Samney “Sam,” the Hansar Samui front desk manager and concierge. Sam held a sign with my name on it and a radiant smile that melted my sour mood instantly. “Pop,” the hotel driver was with him and while Sam greeted me Pop went to fetch the car from the parking lot in front of us. A moment later I was comfortably seated inside the air conditioned hotel car holding a refresher towel and drinking chilled water.
The beach view from the lounge
That set the tone for my stay at the Hansar Samui. I thoroughly enjoyed my beach front handsome room with a covered balcony as well as the hotel spa, fitness center, restaurant, and saltwater infinity edge swimming pool. I will remember the hotel for the staff’s friendliness and thoughtful touches like the constant supply of mangoosteens in my room fruit bowl when they found out it was a favorite (I bought some at the village market), and amenities like the nightly home baked sweets and chocolates.
Sweets from H-Bistro
While I was there I had an opportunity to sample the new H-Bistro Tasting Menu. The first course was perfectly cooked Seared Hokaido scallops with celeriac, cherry tomato compote and Riesling foam. Then there was a delightful Pan fried foie gras liver with rapberry yogurt and rapberry essence followed by a delicious Linguini pasta with, garlic, red chili, tiger prawn, Dutch Mussels and fresh dill. For the next course we could select one from the following three: Pan seared Arctic Char with ratatouille, eggplant and lobster foam or Slow cooked Bresse baby chicken with white asparagus, crispy guanciale and Black summer truffle sauce or Grilled Canadian Lobster with garlic butter and rocket salad. I was able to sample the chicken (a favorite) and the lobster. Although dessert was not part of the set menu we had saved room to sample Warm melted chocolate cake with vanilla ice cream and Pineapple ravioli both of which provided a satisfying completion the lovingly prepared and artfully presented meal.
Foie gras at H-Bistro
The chicken was a favorite
From Indra Budiman the affable general manager, to Stephen Jean Dion, Hansar’s executive chef, the restaurant staff who I met the day I sampled the H-Bistro Tasting Menu; to the front desk staff, the room service staff, the ladies at the spa, the young men in the pool area and nearly every staff member I had a chance to meet I felt welcome, even when our communication was limited by language.
Hansar Chef Stephen Jean Dion
You can read more about my stay at the Hansar Samui and the Luxsa Spa in Koh Samui, Thailand at the Simon & Baker Travel Review.
The Breakers, a Florida icon
By Elena del Valle
Photos by Gary Cox
The Breakers Palm Beach
This family owned and family friendly resort in tony Palm Beach Island in Florida’s east coast made fans out of us. There are many reasons to like the 140-acre property such as its handsome Italian design interiors and pretty rooms, beachfront location, two 18-hole championship golf courses, ocean facing swimming pools, spacious spa, boutiques and multiple restaurants. Our favorites: the manicured look pervasive throughout the resort including uniformed staff and the high level of service, often friendly and helpful, wherever we went.
There were many comfortable areas to relax and enjoy the property
We enjoyed a midweek stay just as the season was closing and although the weather did not cooperate as much as we would have liked (there was a constant lifeguard red flag during our stay) we appreciated the calm environs. We particularly enjoyed massages at the resort spa, a sunset dinner at the The Flagler Steakhouse and a molecular gastronomy tasting menu dinner at L’Escalier, the resort’s gourmet restaurant.
Cuisine as art at L’Escalier
Another favorite was a day at Beach Bungalow 17, one of several day rental cabanas fronting the adult relaxation infinity pool and facing the beach beyond. The bungalow provided quiet space aside from the crowded pool area and the private area with a concierge made our time under the sun especially relaxing. The 150-square foot indoor area plus a segregated patio was stocked with some complimentary amenities and plenty of pool towels. For sun time the patio had three outdoor lounge chairs and an umbrella.
Beach Bungalow 17
Inside the open air space had a ceiling fan and a tower fan, lanai, armchair, rectangular wood table, private outdoor shower, water closet and sink, binoculars, house brand toiletries (body lotion, bathing gel, shampoo, conditioner, liquid soap), blow dryer, tissue paper, WiFi connection, LG flatscreen television with satellite connection, Zenith DVD player, fruit bowl, ice bucket and mini refrigerator stocked with house brand purified complimentary water. There were also four types sodas and snacks in our bungalow for purchase (Snickers, Skittles, Reese’s, M & M and PowerBar).
Our view of the pool and ocean beyond from inside the bungalow
Krissy, our Bungalo concierge, made sure we had everything we needed with a smile
Although the resort facilities and amenities were within easy reach it was nice to know we did not have to do anything or go anywhere if we did not care to. Even lunch was easy.
We selected Florida Fish Tacos, Turkey Club Wrap and a side order of Avocado Fries from the Ocean Grill menu in our bungalow and placed our order with Krissy, a uniformed concierge who checked on us regularly. Within minutes our food arrived. In case we were still peckish around 3:30 p.m. she brought a styrofoam plate of frozen grapes. We wrapped up our day feeling lazy and relaxed and ready for dinner at Echo, the resort’s offsite Asian eatery a short shuttle ride away in downtown Palm Beach. Click here to read about our experience at The Breakers Palm Beach, The Spa at The Breakers and L’Escalier.
The duck at Echo was served with flour wraps and crisp vegetables
