We are continuing our adventure with a visit to the grand dame of luxury camps, Royal Malewane. Located in Thornybush private Reserve, adjacent to greater Kruger National Park, Royal Malewane is the the standard all luxury camps wish to reach.
Family owned, the glamorous Royal Malewane offers unparalleled service, food, and the number one Spa in South Africa. Liz Biden is a very hands on proprietor; one sees her touch everywhere. Most of the staff have been there since the opening 13 years ago, which makes for a pleasant return. When they say welcome back, they mean it!
Chatwal Hotel NY- a Virtuoso property
The Siam, a spectacular luxury hotel that has just opened in Bangkok in June, lives up to all it’s abundant hype. A Bill Bensley design, it is a feast for the eyes. Owned by a prominent family in Bangkok, I heard Mr. Bensley was given carte blanche to do whatever he felt was appropriate. I have to say it is one of his best efforts.
Mr. Bensley incorporated four of Jim Thompson’s houses with contemporary elements ( Jim Thompson – fascinating American character that single handedly started the Thai Silk industry after World War 2 and disappeared in the 60’s after walking into the Malaysian jungle- http://www.jimthompson.com. A whole subject unto himself.)
One of the owners is a prolific antique collector; a popular actor and singer, his collection is seen everywhere. As a former antique dealer, I was blown away with his enthusiastic , eclectic collection. The hotel even has a screening room. On either side of the screen is a collage of old movie tickets on a pair of panels. One of the restaurants, with highly regarded Thai cuisine, utilizes one of the antique Thai houses. Food was excellent and the setting was delightful. Located on the Chao Praya, in the elegant Dusit neighborhood one is in a more peaceful part of the city. The hotel is planning to take clients sightseeing by boat- the Grand Temple is nearby. Another interesting aspect of activities offered at the Siam is kickboxing. The hotel has a ring and lessons for guests in their ample, enormous gym. As a guest, one can take lessons, and if you stay long enough , you will become a proficient kick boxer! Hmmm…
Note the “film” border on the floor and the collage of old theatre tickets on the sides of the screen.
Probably the finest resort in East Africa, Singita Sasakwa is unrivaled in elegance.
Patterned after an English Manor House, Sasakwa sits over the Grumeti Plain offering magnificent views of game below.
ROASTED PEARS WITH ORANGE-DATE PUREE, BRANDY ANGLAISE AND CRISP CINNAMON WAIVERS
9 pears, peeled, cored and quartered
1 cup sugar syrup
1/2 cup freshly squeezed lemon juice
Pulp and pod of 1 vanilla bean
6 medjool dates, julienned, plus 3 chopped
1/3 cup freshly squeezed orange juice
¼ cup water
Pear-brandy anglaisse
Cook the pears with the sugar syrup, lemon juice and vanilla pulp and pod over medium heat for 10 minutes or until tender.
To prepare the dates: cook the julienned dates in orange juice until just warm. Remove the dates and reserve the juice. Dice 2 tablespoons of the dates for garnish.
To make the date puree, place 3 chopped dates in a blender with the water and the reserved orange juice. Puree for three minutes or until smooth.
Pear-brandy anglaisse
¼ cup sugar
½ cup cream
½ ripe pear, peeled, cored and diced
2 tablespoons brandy
Dissolve the sugar in the cream over medium heat. Add the pear and simmer for 4-5 minutes, or until the pear is softened. Puree the mixture and strain through a fine mesh sieve. Stir in the brandy. Re-blend just before serving.
Crisp cinnamon, ginger wafers
1 cup caster sugar
4½ oz golden syrup
1 stick plus 1 tbsp unsalted butter
1 tablespoon orange juice
1 teaspoon finely grated orange zest
4½ oz plain flour
½ teaspoon ground ginger
½ teaspoon ground cinnamon
Preheat oven to 350°. Line 2 baking trays with greaseproof paper. Combine sugar, golden syrup, butter, orange juice and zest in a sauce pan over low heat until the butter has melted. Stir thoroughly, and then remove from the heat. Sift the flour and spices into a bowl and make a well in the center. Pour in the golden syrup mixture and stir until well combined and smooth. Drop small teaspoons of the batter onto the prepared baking trays, leaving 2 inches between each one to allow for spreading. Bake for 8 minutes, until an even golden brown. Remove from the oven and transfer to a wire rack to cool.
A fairly new luxury hotel on the scene is the One and Only Capetown . I love the location, down by the waterfront. They have a particularily good children’s program and it lives up to the One and Only reputation for ultra Luxe accomodations. I especially like the villas that are separate from the main building. The restaurants are fabulous: Nobu- yes that one, and the wildly popular Reubens.
From One and Only’s bio page:
REUBEN RIFFEL, EXECUTIVE CHEF, ONE&ONLY CAPE TOWN
Internationally recognized for his award-winning restaurants in the Franschoek wine valley, Reuben Riffel opened the eponymous Reuben’s at One&Only Cape Town in October 2010, serving up wholesome bistro fare made from locally-sourced produce.
Having defied tremendous odds in apartheid South Africa to become one of Africa’s top chefs at 35, Reuben has come a long way from his home in Groendal where he grew up with 12 siblings. Required to live in an area allocated to Cape Coloreds, a mixed-race ethnic group, Reuben first mastered Cape Colored cuisine through his family, a style of cooking that continues to inspire him today.
Beginning as a kitchen hand, Reuben worked his way up the restaurant ranks in nearby Franschhoek, opening his first eatery there in 2004 that was promptly named South Africa’s Restaurant of the Year. Six months later he was named the country’s Chef of the Year. In 2008 he opened a second restaurant in Robertson, which led to the opening of his third restaurant in at One&Only Cape Town alongside the legendary Nobu.
The author of two celebrated cookbooks, Riffel’s most recent debut, Reuben Cooks Local, takes readers on a journey through one of South Africa’s most well-loved culinary repertoires showcasing local produce from the sea, earth, orchard and vine highlighting the sheer abundance of fresh local produce in South Africa and the Cape.
In November 2011, Riffel partnered with South African Airways to prepare some of his signature dishes for the airline’s Premium Class customers.
One and only also has a spectauclar wine cellar headed by Luvo Ntezo,
internationally recognized as one of the Best Young Sommeliers in South Africa.
Dispatches from the Road 