Lynn of To Short Term Memories made these lovely macarons for herself after teaching a cooking class. One's filled with dulce de leche and the other with kaya, a rich, creamy jam made with coconut milk, eggs and pandan leaf most popular in Singapore and Malaysia and usually served spread on toast. I do not know how I will continue to exist in the world today knowing I cannot have these in my mouth!
Remember all the drama that ensued from Frank Bruni of the New York Times giving restauranteur Jeffrey Chodorow's steakhouse Kobe Club a zero-star, start-to-finish smackdown back in February?
Well, Chodorow's latest venture is in London—Suka, which serves Malaysian fusion cuisine created by the New York-based Zak Pelaccio of 5 Ninth and Fatty Crab—and this Sunday it received a review from the Observer's Jay Rayner that begins thusly:
"It takes a special kind of incompetence to create a restaurant with dysfunctional tables. At Suka, a new hipper-than-thou joint in London's Sanderson Hotel, which does to the noble culinary traditions of Malaysia what the Romans did to the Sabine women, they have managed it."
Ouch. Still no response on chod-o-blog, but maybe he'll buy a ad in the Observer first, just like last time? [via Gulfstream]
N.B. Suka means "to like" in Malay but, as you'd expect from a disyllabic word, means different things in other languages. In Polish, it means "bitch"; in Tagalog, it means either "vinegar" or "vomit" depending on pronunciation.
Robyn Eckhardt and David Hagerman of EatingAsia live in Malaysia and were recently invited to a kunduri to celebrate the engagement of an acquaintance. The bride-to-be's relatives, neighbors and a few hired cooks prepared a traditional feast in her family's courtyard for over a hundred expected guests; Hagerman's photos from the day are stunning and combined with Eckhardt's writing make for the best kind of wish-you-were-here posts you could ever hope to see anywhere. Man, I love the internet.
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