EATING OUT & RECIPES BY NOI
Oyori Grill offers socially conscious dining
By Christopher Sujarit
Oyori Grill is an ultra- modern, comfortable
restaurant nestled in a modern plaza surrounded by design
firms and sleek café/bars. Their mission is to uplift women
out of poverty by providing both vocational training and
direct employment to marginalized individuals, especially
migrant workers and sex workers seeking other kinds of
employment. Furthermore, the food is all organic. Oyori is
socially- conscious dining to the T.
So, how does the food taste?
My dinner companion and I had the Scallops with Green- Apple
Mashed potatoes, Steak with Grilled Mushrooms (rare), and
the Duck with Lentils and Carrots with Two Italian Sodas
(free with a check- in on Facebook).
Green- apple mashed potatoes? YES! Cooking and eating are
both adventures, and this dish was new, exciting, and lip-
smackingly delicious. The subtle citrus perfectly
accentuated the richness of the butter in the potatoes and
the honey flesh of the scallops. The scallops were fresh and
large, straight-from-the-fish market fare, and seared
sweetly on both sides. Accompanying them were some greens
and a light sprinkling of fried onions. This dish is a must!
The Steak with Grilled Mushrooms was scrumptious; however,
it proved to be a tad chewy. My dining companion asked for
rare and rare she received, and this may have something to
do with the chewiness. Our suggestion is task for medium, so
some of the fat marbling can melt. The meat is placed on top
of a perfectly grilled and caramelized variety of mushrooms
alongside from greens and mashed potatoes. We went to Oyori
opening week, so this particular serving might have been a
hiccup. They do advertise themselves as a steak restaurant,
so we’ll give them another chance.
The Duck with Lentils was my favorite- everything about it
was special, rustic, and brewing with flavor. A large, juicy
cut of duck is presented in attractive medallions, with the
skin on, framing the rosy flesh. Peking duck better watch
its quack… this is a prime, gamey, dare I say healthier
preparation. I don’t know particularly why, but this dish
took my mind and mouth to the rolling hills of England, or
Scotland… or maybe Wales. The carrots are obviously organic
and straight from the ground- is there such a thing as
heirloom carrots? Also, the lentils add an earthy yet
bright- tasting round out to the whole dish. Applause for
the Duck all around.
For lunch, Oyori has a fully- featured, organic salad bar
from 11:00 to 17:00 everyday for only 130THB. Also, on
Fridays and Saturdays they serve a Wine Buffet for 270THB
between 5-7, and 350THB after that. They serve Italian Cab
Savs and Cab Blancs (We made sure to ask). However, they may
rotate their selection- call ahead and ask.
Other specials featured include Salmon with Radish and Soy,
Rack of Lamb with Cumin and Carrots, Farm- raised Chicken
with Corn, and Blue Langoustines. We’ll have to be come back
to try some of these.
Environmentally- conscious food, Job Creation and Vocational
Training. Scallops, Steak, and Duck. Feeling great comes in
threes at Oyori Grill.
Oyori Grill is located down Sirimangkalajarn soi 11 in the
design plaza. Hours are 11am to 10pm everyday. Phone:
RECIPES BY NOI: Okk Phu / Ong Phu (Grilled crab roe in crab shell)
This recipe is going to be a little bit touch as we will
have to deal with crabs; a lot of them and they are alive!
Crabs are a major problem for farmers, alongside the golden
apple snail, climate change environmental problems,
middlemen, dishonest governments, corruption etc!
Bang! Bang! Bang!
The good Noi sitting on my shoulder just gave me a rap on
the head and a cold look to remind me to write about food
and not politics! I know if I go too far the bad Noi sitting
in black on the other shoulder will take over!
So, I quietly turn and walk back to the rice field and keep
looking for crabs!
We must have live crabs and a lot of them. This might sound
like it’s a problem but it is not. The difficult part is
actually opening the crab shell; take the top half in one
hand and the bottom half in the other and pull them apart
like you would an Oreo cookie. But no twisting as you don’t
want to cut your hands on the sharp shell.
Use a spoon to pick out the roe. When we have enough roe
just add a little bit of salt to it. Choose a nice looking
crab shell to take all the collected roe and fill it with
the roe. Then grill on a low fire and eat with sticky rice.
Do you want to try this dish but it is too difficult to cook
or you don’t have enough live crabs? Okk Phu is available at
Kad Luang but they add eggs, flour and food coloring!