Gastro-bomb, Part 1: Rasayana and After You

Sorry for the gap between posts, friends. The truth is that I spent so much time eating this past weekend that I didn’t have time to post. And the truth is that I ate so much that I really can’t cram it all into one post. So, today, I’m going to present what I ate between the hours of 1pm and 5pm on Saturday, and on Wednesday, you’ll get to read about what I ate/drank between the hours of 5pm and 7:30pm. And just so you don’t think I’m an appalling glutton, let me offer the disclaimer that most of this consumption was done in the name of research – I had to review a few restaurants for a magazine. And as I learned in school, research legitimises anything.

On with the food!

First up was lunch with Kirk and Gi. This Cultured Couple just reeks* of good health, and when they invited us to their favourite raw food restaurant, we couldn’t say no. Rasayana is an organic oasis located next to a dog physiotherapy pool** on a quiet street in Thong Lo. The moment we set foot on the porch, we were enveloped in waves of hippy goodwill.

Like wallowing in pure rainforest essence. Whatever that means.

We all started off with fresh-pressed juice. If I was a better food writer, I’d be able to tell you what each contained, but let’s just say that Kirk and Gi’s juices were green, mine was purple, and Todd’s was puce. And they were loaded with health.

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Because all the food at Rasayana is raw (can’t be heated or cooled beyond certain points), the restaurant has to be really creative in its recipes and ingredients – we were really impressed by its interpretation of popular dishes. We sampled the mushroom burger, the pizza, and the pesto pasta.

The “bun” was a sunflower seed crisp.

A tomato-carrot filling covered in cashew cream and fresh basil.

Zucchini noodles with fresh basil pesto.

And going raw doesn’t mean going without dessert. We ordered the key lime pie, the doughnuts, and the carrot cake.

Carrot “cake” with strawberry sauce.

Dee-licious Key Lime pie

Date coconut “doughnuts” with a side of Todd’s hairy knee

All of them were tasty, but the lime pie was the clear winner in my books.

The meal finished with room temperature water, and warm tea. I could feel pure health radiating out of my pores.

But Gi’s pore-radiating was much prettier, so here’s a picture of her.

Unfortunately, I then chose to undo all the benefits of raw food by visiting After You, a popular Thong Lo dessert destination.

No, no. After YOU.

In my defence, I had to review it, but the timing was poor. I scooped up Hanna, a little buddy from my years working at summer camp, and forced her to eat cake while I snapped photos. She ordered the sticky toffee toast, while I had the mocha-toffee cake.

EAT IT NOW, HANNA!!! But not before I get a good photo.

My cake was good – an appealing slab of chocolate cake with toffee-nut topping, but Hanna’s toast was the winner. I couldn’t keep my fork off her plate. Something about a butter-drenched slab of white bread covered in toffee and ice cream just does it for me.

Ahhhhhhhhhhh.

Sorry, buddy. You just don’t measure up to the toast monstrosity.

Hanna tried to fend off my fork while simultaneously pretending that she didn’t know the crazy person bumping into waitresses and snapping awkward photos.

And coveting other desserts.

As the toffee and butter wrestled with the raw food in my gut, I grabbed T-bone, and we headed to the day’s next culinary destination. Coming up on Wednesday: cocktails at Gossip!

*See, Mom: I learned how to spell “reek.” You can stop mocking me in the comments section.

**I am not joking.

Toast!

This post is short and (extremely) sweet. We recently found ourselves swept up in the phenomenon known as Asian toast, and I feel that all of you deserve to witness its magic.

Feast yer eyes.

I don’t know exactly how this delight is made, but I will do my best to describe it. Start off with a large hunk of white bread. It should be the equivalent of 5 or 6 regular slices. Somehow fill its innards with sweetened condensed milk and butter, baste the whole blob with butter, then bake/toast it. When it comes out of the oven, douse it in syrup; add a few scoops of ice cream, a few puffs of whipping cream, and (in this case) a few slices of banana; and top it all off with a little more syrup.

Todd wears his special athletic shirt because his stomach is about to get a Work. Out.

T-bone and I first tasted this phenomenon in a bubble tea shop in Calgary’s Chinatown, and have been craving it ever since. The Calgary version, however, was only 3 or 4 slices tall, and it lacked all the fun dairy accoutrements. Thailand knows how to do it right. Given the popularity of toast, I am amazed that the entire nation isn’t obese.

This plate alone could feed the nation.

Todd’s parents were with us when we ordered this monstrosity, and while I would like to claim that the four of us shared it, in all honesty, Todd and I hoovered that sucker down with very little assistance.

Todd’s prototype, AKA Papa Dawg Dave, is prepared to provide backup if needed.

For any curious Bangkokians, we ordered this particular toast mountain at Cookies Crust at Mega Bangna. It was good, but if you really want the ultimate slab, check out After You Dessert in Thong Lo.