Rick Yune Stars in Olympus Has Fallen The ... - Yellow Magazine

MARCH 2013
FREE
8th
Anniversary
Issue
Rick Yune Stars in
Olympus Has Fallen
The Serenity of
Anantara Bangkok
Lunar New
Year Party
NY Fashion
Week with
Gemma Kahng
yellowmags.com

f r o m t h e e d i t o r i n c h i e f
This month marks the eighth anniversary of Yellow Magazine. All I can say is “Wow!” One of the wonderful things
about being a lifestyle, fashion and entertainment publication focused on the Asian American experience is that
you never run out of material. The abundance of talent is truly awe inspiring and uplifting. On a personal note,
the role of editor has introduced me to a world overflowing with positive energy and goodwill. It has been, and
promises to continue being, an endless source of empowerment for me and our readers. And that is a convincing
reason to embrace and celebrate the good fortune of our diversity and our mutual contribution to (and benefit
from) the community at large.
In our current issue we also celebrate the anniversary of a restaurant that has captured the heart of the city and
has garnered a steady stream of national accolades and recognition. Justin Yu and his wife, Karen Man, opened
Oxheart in March 2012. Bon Appetit magazine has ranked it as one of the top ten new restaurants in 2012;
GQ ranked it as one of the top twelve; as we go to print, the Houston Chronicle announced that Oxheart is a
semifinalist for the prestigious James Beard Award for Best New Restaurant. It only has seating for 31 guests, so
may I recommend that you book your special dinner early
Photo by Debbie Porter
Before he became an actor, he qualified for the Olympic Trials in Tae Kwon Do, was a Golden Gloves boxer, a
graduate of one of the nation’s leading business schools, a hedge fund trader, the first Asian American to model
for Versace and Polo Sport (photographed by Bruce Weber) and voted People Magazine’s sexiest villain. Rick Yune
appeared in The Man with the Iron Fists in November and will be appearing in Olympus Has Fallen this month. You
will have another opportunity to see why People Magazine voted the way it did. He is downright villainous.
It is the talent of people like Justin and Karen and Rick that continues to elevate the Asian American profile in
such positive and impactful ways. Yellow Magazine is so proud to have been able to reinforce this dynamic for
the last eight years and into the foreseeable future. I am so thankful to have had the support of all of our readers,
advertisers and talented Asian Americans who essentially form a team working together for a common purpose.
So, thank you for eight great years!
V. Hoang
complimentary valet
the tradition continues:
wednesday martini night with dj joe ross
1 2 0 1 w e s t h e i m e r # b
m o n t r o s e
7 1 3 5 2 4 5 6 6 4
r e s t a u r a n t l o u n g e b a r c a t e r i n g mo-mong.com

The color yellow has played a recurrent symbolic role throughout
the history of Asian culture. It symbolizes the earth that sustains all
life, yet has been embraced by Buddhist monks as an expression of
unchallenged power. Such is the role of yellow: always revered but in
different ways under different circumstances.
The mission of Yellow Magazine is to introduce our readers to the
artistic , fashion, lifestyle and entertainment contributions made by
Asian Americans. It is our hope that the depth and breadth of the
topics and events we cover do justice to the pride that the color yellow
has represented throughout the millennia. As the editor in chief of
Yellow Magazine, my last name is Hoang, which also means yellow.
Just as I am proud of my name, I am proud of my heritage, and proud
of Yellow Magazine.
Editor in Chief
V. Van Hoang, President of MV Media
Editor
Henri Merceron
Cultural Editors
Vuthy Kuon
Tricia Volore
Health Editor
Ivy Yang
Travel Editor
Matt Sims
Wine Editor
Philip Cuisimano
Music Editor
Tyler Merceron
Lifestyle Editor
Chau Nguyen-Todd
Beauty Editor
Tree Vaello
Fashion Editor
Vi Hua
Contributing Writers
Deanne Nguyen
Leo Sipras
Ashley Vu
Marc Nguyen
Creative Director
Jeff Martin
Website
Leo Sipras
Assistant to the Editor in Chief
Ashley Vu
Contributing Photographers
Mitchell Alexander
Thang Nguyen
kevinvideo1@yahoo.com
Timothy Frederick
timothyfrederick.com
Shehla Z. Shah
shehlazshahphotography.com
Peter Tham
Fashion Photographer
Debbie Porter
Fashion Stylist
Vico Puentes
Hair
Dennis Clendennen
Makeup
Wendy Martin
Business Manager
Karla Montejo
Publisher
MV Media
Publisher/Managing Director
Frank Perez
Advertising
713.528.6000 x103
sales@yellowmags.com
Yellow Magazine
1990 Post Oak Blvd.
Suite 815
Houston, TX 77056
p 713.528.6000
f 713.228.3186
yellowmags.com
Yellow Magazine is published monthly. All rights reserved. Reproduction in
whole or part of the magazine is strictly prohibited without the permission of
the publisher. Yellow Magazine is not responsible for any unsolicited materials
submitted. Subscriptions to Yellow Magazine may be purchased for $36/10
issues. Mail check to: Yellow Magazine, 1990 Post Oak Blvd., Suite 815, Houston,
TX 77056. © 2013 MV Media
On the cover
Chloe (l):
Rachel Comey dress at Myth &
Symbol
Kain top at Settlement Goods
LNA leggings at Settlement
Goods
Celine Shoes at Nordstrom
Halleh ring at sloan/hall
Lauren (r):
Popomo Dress at Settlement
Goods
Models
Chloe Nguyen
Lauren Nguyen
March 2013

f a s h i o n
Gemma Kahng
Presentation FW2013
NY Fashion Week
by m arc nguyen
Behind the scene photos by Marc Nguyen
Fashion photos by Jay Marroquin
The Place: Dark and almost inapproachable, this prewar building in the
lower eastside Manhattan. Save for the fashionable queue outside in the
freezing weather, who would have guessed of its posh interior. But once
past the heavy metal double doors, the room seemed to vibrate with…
gold. The gold leaf vaulted ceiling reflected a golden glow from giant
crystal chandeliers, gold human skulls were embedded in the walls on
both sides, and gold chains draped as curtains.
The Fashion: A little Goth and quite a bit of golden day Hollywood
glamour. Gemma Kahng took her inspiration from the Golden Era and
carefully added some Eskimo/Native American touches. That meant
fur, leather, and feathers mixed with silk and satin ruffles, ruches and
drapes. The resulting silhouette was strong yet sexy and glamorous,
while the color palette was dark, rich navy, lush black, accentuated by
vibrant red, and few winter whites. The entire collection was designed
with a modern woman in mind, playful, mysterious and definitely sexy
in her vintage mood, presented on 17 models with modern hairstyles
and make-up reminiscent of sci-fi heroines.
The Vibe: As lounge music pulsated in the cave-like space, the welldressed
crowd gathered around the models to view the new collection.
Taittinger champagne flowed continuously, and the spirit was decidedly
bubbly. Models and fashionistas alike posed for cameras and smart
phones in their rush to record the last event of the New York Fashion
Week Fall and Winter 2013, and featuring this month’s Yellow Magazine
covergirls Chloe and Lauren Nguyen.
Misha Nguyen
Lauren Nguyen
Gemma Kahng with Tina Park
Chloe Nguyen
Visit gemmakahng.com
for more info
Aveda experts hard at work on Lauren Nguyen
Models, including Chloe Nguyen (second from left) and Lauren Nguyen (fourth from left)
Gemma Kahng giving creative direction
Chloe Nguyen “made-up”
Models posed on their pedestals
4 | M a r c h 2 0 1 3
Yellow Magazine

p e o p l e
As Olympus Falls,
Villains Rise
Rick Yune Stars
by h en ri
merceron
Photo credit: Phillip V. Caruso
Rick Yune played a hero in The Man with Iron Fist that hit theaters in November,
and four months later he performs villainously in Olympus Has Fallen, which is
being released this month. This super-athletic, super-intelligent actor is enjoying
a super-successful career as an actor. He tells us a little about the evolution of
that career, his sense of style and his favorite sin foods, among other things.
Photo credit: Phillip V. Caruso
Rick Yune stars in FilmDistrict’s
Olympus Has Fallen
Follow Rick Yune on twitter
@Rickyune
Olympus Has Fallen opens in theaters March 22, 2013
Not to confuse quantity with quality, you have been in quite a few mainstream
films with an impressive roster of actors. Do any films stand out in terms of
the value that you derive from the perspective of professional development, your
performance or simple personal appeal
All of my experiences in film have developed both my professional and
personal life, from my first film, Snow Falling on Cedars, where I was surrounded
by Oscar-winning actors and producers, to Man with the Iron Fist where
I dropped 30 pounds and had 16 hour days with a Chinese stunt team in
sub-zero temperatures. Olympus Has Fallen was the first time I worked with a
director (Antoine Fuqua) who brought together film scenes as if we were in a
theatre production. And it’s also the first time I worked with a buddy (Gerard
Butler) who I’ve known for over 13 years. It’s rare to work with a friend and it
allowed us to push the limits, especially during the physical scenes.
Having graduated with honors from the highly esteemed Wharton School of
Business, it certainly was not surprising that you joined a hedge fund. What is
less expected is the story about how happenstance dramatically altered your course.
You met a modeling agent in the elevator and you not only became a model, but
you were photographed by Bruce Weber and became the first Asian American
featured in Versace and Ralph Lauren’s Polo Sport campaigns. This is the stuff of
legend. How did this career change actually occur
I have a buddy who started off as a fighter pilot for the Navy and ended
up being one of the pioneers of alternative medicine. To me his story was
completely off-beat as well. What happened with me was interesting but I
think my skill set has never changed. To me its all about Situational Awareness.
Soldiers call it SA. The ability to understand a scenario, its variables, and take
a risk. At the hedge fund, I dealt with companies and market conditions. As
an actor, I take a risk based on the script, taking into consideration how other
actors and variables affect the course of events. The enriching part of an actor
is making a personal connection to my work.
What did your family think about your career change Has their opinion changed
I started work in the hedge fund industry when nobody knew what a
fund was. Back then, it was all about getting an institutionalized job at an
investment bank. My family was always used to me going down an unknown
trail. But they only got what I was doing as an actor when their friends saw
me in the press and congratulated them.
Were you an actor in denial or did the “bug” bite you without warning
I always loved film. Movies saved my life in a way. I learned so many
lessons from watching these amazing stories, similar to what Joseph Campbell
wrote in The Hero’s Journey. So being able to make a contribution to what
gave me so much as a kid is a dream come true.
You started your acting career in 2000. In 2008
you wrote, directed and acted in The Fifth
Commandment. That is a rather daunting and
ambitious undertaking. What possessed you to do this
and what did you gain from the experience Will you
attempt to do this again
My career took off pretty quick. I went from
Snow Falling on Cedars which was nominated for
Best Picture to Fast and the Furious which became
a huge cult hit. Then I became the youngest Bond
villain in the highest grossing James Bond film. All
of it was overwhelming. And although I was told
my work was amazing, I still felt my abilities needed
more foundation. So, right after Bond, I started
writing The 5th Commandment and went on to see
it completed and released world-wide. It wasn’t a
perfect process and took longer than expected but I
learned a tremendous amount. I believe I became a
better man and a better actor for it. The appreciation
I now have for the whole process came as I realized
how hard it all is, how a lot is determined by the
passion and perseverance of the people involved. I’m
currently producing a few projects but I would never
try to do it all on my own again. It’s not a one man
show and we’re only as good as the people we’re
surrounded by.
Rick Yune stars in FilmDistrict’s Olympus Has Fallen, directed by Antoine Fuqua. The movie
also stars Gerard Butler, Aaron Eckhart, Dylan McDermott, Morgan Freeman, Angela Bassett,
Melissa Leo, and Rick Yune
In reviewing your filmography, it appears that you have a penchant for villain and
hero roles. In The Man with the Iron Fists you were a hero and in Olympus
Has Fallen you play a villain. Do you prefer one over the other
I base my decisions on script, character, and director. I don’t judge the
character but rather endeavor to understand them. To find a way to connect to
their lives and in some way make it personal. So, I never look at a character as
if they’re a hero of villain. I look for the human elements and see how I can
best serve them.
Can you provide our readers with a little insight as to how it is to work with so
many seasoned and respected actors in one film as you did with Olympus Has
Fallen
It’s pretty amazing that all these great actors were able to come together
in such a short amount of time. They all had their own unique processes and
individual approaches to the work. What was common was the love of the
craft and passion for being an actor. I worked closely with Gerard Butler,
Aaron Eckhart, and Melissa Leo. And they committed to each moment as if
it was their last. It’s a credit to Antoine Fuqua as he was able to bring out the
best in all of them even though they were such different people.
As an actor, my loyalty is to the craft
and bringing my best to the project
I’m involved with.
In recent years, Asian Americans are finally getting important roles. Do you have
any thoughts or observations about this topic
I think the world is getting smaller. And with social media, people are
easily able to connect with other people and cultures. So, we’re going to see
more stories involving what’s actually going on in the world. Asian-Americans
are a part of this story.
Do you have any sense of being an Asian American role model
I do take into consideration the impact people in the media have on the
younger generation. I do my best to provide a positive example as a person.
And, as an actor, my loyalty is to the craft and bringing my best to the project
I’m involved with.
You have an impressive physique. What kind of diet and workout plan do you
follow to maintain it
I love, love, love food. And it was a pleasure doing Olympus cause Antoine
wanted the character not to be “GQ”. So I ate all the things one is meant
to avoid on a shoot. Three or four ice cream sundaes a day. Cake, cookies,
donuts, pasta, pizza, and heavy cajun food. The cooks on set made the most
amazing ribs and they stocked up. I couldn’t believe my luck! I love Anthony
Bourdain’s work and am a fan of Adam Richman’s Man Vs Food. So, I got to
live it while working. It was the complete opposite of Iron Fist where it was all
egg whites and yams.
Being a former model, are you into fashion
I grew up in military schools, so I love simple things. I spend a lot of time
in Europe and I relate most to what’s called British understatement. I think
the man makes the clothes and not the other way around. I appreciate a great
suit but nothing flashy. I wear the classics and prefer to be functional rather
than to just look good.
How do you find being a public figure
I appreciate being able to lend a hand to a positive cause. I’m currently
involved with several organizations that develop businesses and jobs in third
world countries. I’m working closely with Presidential Nominee Duma Boko
of Botswana. We’re in the process of building a 500 megawatt solar field.
There’s a huge power deficit in Botswana and the current agreement with
South Africa is coming to an end. So, being able to help bring long-term
sustainable energy, as well as create jobs, is an amazing feeling.
6 | M a r c h 2 0 1 3
Yellow Magazine

t h e a r t s
A Retrospective of the
Gutai Art Association
Japan Avant-Garde
From February 15 to May 8, 2013, the Solomon R. Guggenheim Museum
will present Gutai: Splendid Playground, a retrospective of the Gutai Art
Association (1954–72), the radically inventive and influential Japanese
art collective whose innovative and playful approaches to installation and
performance yielded one of the most important international avant-garde
movements to emerge after World War II.
Photograph by David Heald
© The Solomon R. Guggenheim Foundation, New York
Gutai: Splendid
Playground
Feb. 15 – May 8, 2013
Solomon R. Guggenheim
Museum
1071 5th Avenue
(at 89th Street)
New York, NY 10128
212.423.3618
guggenheim.org
Based on fifteen years of research, Gutai: Splendid Playground provides
a critical examination of both iconic and lesser-known examples of the
collective’s dynamic output over its two-decade history and explores
the full spectrum of Gutai’s creative production: painting, performance,
installation art, sound art, experimental film, kinetic art, light art,
and environment art. Gutai: Splendid Playground is the first North
American museum exhibition devoted to the Gutai group and offers a
comprehensive interpretation of the convention-defying movement.
Comprising approximately 145 works by 25 artists and spanning two
generations of Gutai artists, Gutai: Splendid Playground is organized into six
chronological and thematic sections presented along the Guggenheim ramps:
Play: An Uninhibited Act
Concept: Can a Piece of Cloth Be a Work of Art
Network: To Introduce Our Works to the World
The Concrete: The Scream of Matter Itself
Performance Painting: Pictures with Time and Space
Environment: Gutai Art for the Space Age
The exhibition also includes documentary films of the group’s
historic outdoor exhibitions and stage events and offers a focus on their
eponymous journal as a platform for international artistic exchange. A
centerpiece of Gutai: Splendid Playground is a site-specific commission
of Work (Water) (1956/2011) by the late Motonaga Sadamasa. Prior to
his death in 2011, Motonaga reimagined his iconic early Gutai outdoor
installation, made of plastic tubes filled with colored water, for the
Guggenheim rotunda.
The word gutai means “concreteness,” and so the group’s emphasis
on raw substance as opposed to abstractions of thought, which took on
extra weight in the context of the postwar world’s rejection of ideology.
The section of the exhibition titled “The Concrete: The Scream of Matter
Itself” draws inspriation from a quote by Yoshihara, the group’s leader,
in which he declares the need to present material as itself, mud as mud,
paint as paint, reveling in the beautiful “scream of matter.” In Shiraga
Kazuo’s Challenging Mud (1955), the artist took his practice of painting
with his feet one step further, “painting” with his entire body in a direct
encounter between his half-naked
form and a pile of mud. He then left
the mass on the ground as an artwork
for the duration of the exhibition.
The undercurrent of violence in
this work was by no means isolated:
Gutai’s interest in materiality inspired
explorations into the creation of form
through destruction.
New directions in environment
art marked Gutai’s second phase
(1962–72), explored in “Environment:
Gutai Art for the Space Age.” From
its inception, Gutai took art outside
gallery confines to engage with the
public in ordinary outdoor spaces
like parks, making the dynamic
realm of the everyday part of their
exhibitions. In an age marked by rapid
industrialization, the rise of robotics
and computers, and Cold War space
and nuclear-arms races, Gutai actively
participated in the dominant public
discourse on science and technology,
seeking ways to humanize their
potentially alienating effects.
Tanaka Atsuko
Electric Dress, 1956 (refabricated 1986)
Synthetic paint on incandescent lightbulbs, electric cords, and control console,
approximately 165 × 80 × 80 cm
Takamatsu City Museum of Art, Japan
© Itō Ryō¯ji, courtesy Takamatsu City Museum of Art
Yoshihara Jirō
Circle, 1971
Oil on canvas 182 x 182 cm
The Miyagi Prefectural Museum of Art, Sendai, Japan
© Yoshihara Shinichirō, courtesy The Miyagi Prefectural Museum of Art
Shiraga Kazuo
Work II, 1958
Oil on paper, mounted on canvas, 183 x 243 cm
Hyōgo Prefectural Museum of Art, Kobe
© Shiraga Hisao, courtesy Hyōgo Prefectural Museum of Art
8 | M a r c h 2 0 1 3
Yellow Magazine

Photographer
Debbie Porter
stylist
Vico Puentes
Hair
Dennis Clendennen
Make up
Wendy Martin
Models
Chloe Nguyen
Lauren Nguyen
10 | M a r c h 2 0 1 3
Yellow Magazine

Chloe:
Balenciaga jacket at Nordstrom
Theysken’s theory top at Nordstrom
Rag & Bone shorts at Nordstrom
Lauren:
HELMUT sweater at Nordrstrom
LMA tank at Settlement Goods
Yellow Magazine M a r c h 2 0 1 3 | 11

Chloe:
Dusen Dusen sweater at Myth & Symbol
Biya printed blouse at Sam & Lilli
Rick Owens pants at Nordstrom
Succarra necklace at sloan/hall
Lauren:
Theysken’s theory sweater at Nordstrom
Illia pants at Sam & Lilli
Christian Santos choker, info upon request
12 | M a r c h 2 0 1 3
Yellow Magazine

RIGHT
Chloe:
Popomomo top at Settlement Goods
Kain top at Settlement Goods
Alexander Wang skirt at Nordstrom
Stone & Honey earrings at Myth & Symbol
Brian Atwood shoes at Nordstrom
Lauren:
Tsumori Chisato dress at sloan/hall
Alexander Wang shoes at Nordstrom
Dream Collective Quills earrings at Myth & Symbol
BELOW:
Chloe:
Rick Owens dress at Nordstrom
Sucarra necklace at sloan/hall
Halleh rings at sloan/hall
Yellow Magazine
M a r c h 2 0 1 3
| 13

ABOVE
Chloe:
Kairi top at Sam & Lilli
LNA top at Settlement Goods
Chan Luu skirt at Sam & Lilli
L’imperatrice necklace, upon request
Lauren:
Tsumori Chisato top at sloan/hall
Stefano necklace at sloan/hall
BELOW
Chloe:
Rick Owens dress at Nordstrom
Sucarra necklace at Sloan Hall
Lauren:
Anyee dress at Settlement Goods
Chloe:
Rachel Comey dress at Myth & Symbol
Kain top at Settlement Goods
LNA leggings at Settlement Goods
Celine Shoes at Nordstrom
Halleh ring at sloan/hall
14 | M a r c h 2 0 1 3
Yellow Magazine

Chloe:
Tylie dress at Settlement Goods
Stefano silver cuff at sloan/hall
Succarra blackcuff at sloan/hall
Halleh ring at sloan/hall
Robert Clergerie shoes at Nordstrom
Lauren:
Dusen Dusen dress at Settlement Goods
Halleh rings and cuff at sloan/hall
Dieppa Restrepo shoes at Myth & Symbol
Yellow Magazine M a r c h 2 0 1 3 | 15

t r a v e l
Take Me To The River
of Serenity and Luxury
Anantara Bangkok
by M att Sims
I arrived at the Anantara Bangkok Riverside Resort & Spa following a late
evening flight from Nepal. What I found upon my arrival was a tropical refuge
alongside the Chao Phraya River in what seemed to be a royal residence whose
owners had stepped out for a while. I was greeted by a lovely young woman
who led me past creatively-designed indoor and outdoor water features and
massive sculptures to a luxurious room overlooking the river.
Dining By Design
Anantara Bangkok
Riverside Resort & Spa
257/1-3 Charoennakorn Road
Thonburi, Bangkok 10600
Thailand
+66 2 476 0022
bangkok-riverside.anantara.com
Make it happen:
There is no shortage of
flights to Bangkok. Compare
fares at www.kayak.com
and then double check
with your favorite airline
websites. I flew Korean
Air (www.koreanair.com)
and really appreciated the
comfortable seats and
extensive entertainment
options. Cathay Pacific
(www.cathaypacific.com) is
also worth a look.
The BTS Skytrain now offers
train service from the airport
into the city, but a taxi
(between 400 to 550 Thai
Baht – about $15 dollars
including airport fee and
toll fees) will get you there
quicker. Just book a taxi
through the kiosk outside
Level 1 (signs are in Thai and
English) and make sure they
use the meter.
The moonlight sparkled on the water between the towering coconut
trees that framed my room’s balcony as a cool breeze rose from the
water. I had intended to relax at the hotel but the young woman told
me that there was a night market across the river to which one of the
hotel’s boats could take me if I wished. I could not resist.
A large boat carried me swiftly across the calm water to an
enormous outdoor shopping arcade that included countless shops and
restaurants and a huge Ferris wheel hundreds of feet high and lit up like
a Christmas tree. Upscale shoppers strolled along the boardwalk with
ice cream or boba tea in hand, stopping to peruse the menus of trendy
restaurants or to listen to live music on an outdoor stage. I relaxed at a
riverside table at Baan Khanitha, one of the area’s best restaurants, and
enjoyed a delicious dinner of chicken in pandan leaf and softshell crab
in spicy green curry before returning to the boat for a relaxing ride back
to the hotel.
The next morning, I admired the palatial architecture of the hotel
and the beautiful tropical vegetation that filled the sprawling 11-acre
grounds that surrounded it. On my previous trips to Bangkok, I stayed
at hotels in the center of the busiest shopping areas. At the Anantara,
instead of dealing with crowds and traffic, I could simply hop on a boat
to the skytrain station from which I could go just about anywhere I
wanted to go.
Of course, the hotel’s many fine restaurants and bars tempted
me to stay put. Among them was Brio that offered home-style Italian
dishes, Benihana’s sushi and Teppanyaki, a store that sold a variety of
more than 100 types of hand-crafted designer chocolates. “The Market”
served one of the best and most diverse breakfast buffets I have ever
experienced in my decades of extensive travel throughout Asia. In
addition to the usual custom cooking stations and standard selections
you’d expect to find at any world class hotel’s buffet, this one included
everything from Indonesian nasi goreng and Asian curries to delicate
French cheeses, European pastries, and German pretzels. Add to that
an amazing collection of fresh fruits from Thailand like mangosteens,
jackfruit, papaya, rambutan, watermelons, and pineapples, and it was
plain to see that the Anantara is a place that takes breakfast seriously!
On my second night, I boarded one of the resort’s restored antique
wooden rice barges to take their Manohra Dinner Cruise, a three-hour
trip on the scenic Chao Phraya River accompanied by fine Thai dining. As
we passed ancient temples on both sides of the river and the sun slowly
set on the horizon, the staff served a wide selection of six delectable
appetizers and five equally delicious entrees. Of course, I had to try to
save room for dessert which was mango with sticky rice. Needless to
say, I was very happy and very full.
If you have an adventurous spirit and a couple of extra days that
you can spend in Bangkok, I recommend that you take a luxury cruise
up the river to the ancient Thai capital of Ayutthaya, a UNESCO World
Heritage site. The Anantara offers three day excursions on the legendary
“River of Kings” for a small number of discerning guests on an exclusive
cruise. The boat is fully staffed and includes a world-class chef that
will accompany you to one of Thailand’s most scenic and interesting
destinations where you will see the remains of the old kingdom that
was established in 1350 and consisted of three palaces and more than
400 temples. Guests cruise the river in relaxed luxury on either the
Anantara Dream or the Anantara Song and can choose between several
distinctive itineraries that include the great sights of this ancient city
and those along the river.
If you want to experience similar luxury and great food on land,
the Anantara’s world-class chefs and catering staff can create a menu
and ambience designed just for you. They also offer a special “Dining
by Design” experience for those wanting a private, highly customized
intimate dinner for two by candlelight in royal style under the swooping
branches of a banyan tree in the resort’s tropical gardens.
If you want to experience
similar luxury and great
food on land, the Anantara’s
world-class chefs and
catering staff can create
a menu and ambience
designed just for you.
For the days on which you want to stay at the hotel, I recommend
you treat yourself to the Anantara Spa. The treatments vary but they all
involve specially-designed natural products made from ingredients that
are indigenous to the area, such as Sri Nin rice powder, lemongrass, and
coconut. The staff is skilled at holistic ancient remedies and dynamic
contemporary techniques that will melt your stress away. By the time
my treatment was finished I felt revitalized and reborn in a newer
softer skin. I am sure that some leave so revitalized that when they are
finished they travel a few steps to the hotel’s health club and gym, one
of the largest I’ve seen in any hotel in Asia.
Anantara Bangkok Riverside at night
16 | M a r c h 2 0 1 3
Yellow Magazine

Riverside terrace
Another way I found to relax was to lounge beneath a canopy
of trees by the hotel’s enormous pool. It is surrounded by peaceful
reflection ponds and fountains that soothe you and mute the sound of
other guests. I closed my eyes and sipped a tropical cocktail, oblivious
to the fact that I was really quite close to one of the world’s fastest
moving cities.
It wouldn’t be a complete trip if you didn’t get out and explore the
city, and the Anantara provides its guests with a very valuable resource
in the form if its Chief Concierge, Chetta Khambunditkul (aka the
“streetwise guru”). Chetta has worked at the hotel for fifteen years and
is available to take guests behind the scenes to uncover Bangkok’s best
back street cuisine, shopping areas, and the hidden cultural highlights
that most travelers never get to experience. He has developed a Bangkok
gastronomy hot list that would make Anthony Bourdain jealous.
Most tourists know about Bangkok’s huge Chatuchak Market which
opens on weekends, but the Anantara’s streetwise guru can show you
other less touristy markets brimming with colorful produce, fresh herbs,
and exotic spices like those at Talard Plu, one of Bangkok’s oldest, or
the morning market, Talard Bangrak. Or he can direct you to the best
parts of Chinatown to find whatever it is that you’re looking for from
an unforgettable meal to the rarest varieties of tea, or even a good deal
on gold jewelry. I especially like visiting out-of-the-way places like these
where locals outnumber tourists and you catch a glimpse into local
daily life. And if authentic Thai street food is your thing, Chettha can
show you streets just a few minutes from the resort where you’ll find
some of the city’s best roasted duck noodles, BBQ pork noodles, fish ball
noodles, and spicy tom yum soups, or he can guide you to Bangkok’s best
Vietnamese and Chinese restaurants tucked behind narrow streets that
tourists would never find themselves.
If you want to pursue a similar adventure by water, the Anantara has
another expert guide and local resident named Visanu Kidkarn, who will
take you in a long-tailed boat through the klong, or canals, which twist
in and out of the Chao Phraya River in a maze of waterways that connect
the modern city with small traditional neighborhoods. Thailand’s
rivers and canals were once the nation’s lifeline for communication
and transportation, but today it can be the backdrop for your personal
adventure. Accompanied by the Anantara’s “klong guru,” you’ll see how
residents really live and gain a unique perspective on authentic Bangkok
life as you visit glittering temples, cool cafes, and out-of-the-way shops
that other travelers never find. You can also visit Bangkok’s majestic
Grand Palace and the eye-popping Wat Arun temple without the usual
arduous journey through traffic.
With its unique location on the river and easy access to the rest
of Bangkok, the Anantara earns high marks, but this resort with
exceptionally comfortable rooms, palatial grounds, and diverse cuisine
really excels because of its staff. Throughout my stay, I was continually
impressed by the flawless service and the warm Thai hospitality I
experienced. Bangkok is truly one of the world’s most exciting and
interesting cities, and the Anantara Bangkok Riverside Resort & Spa is
the best place to start your adventure.
Pool area
Deluxe premiere riverside roome
Ancient Thai capital Ayutthaya
Manohra Dinner Cruise on a restored antique wooden rice barges View during the dinner cruise Hotel lobby
Yellow Magazine
M a r c h 2 0 1 3 | 17

Lunar New Year Party, “Year of the Snake”
Held at Momentum BMW Southwest
Photos by Mitchell Alexander,
John Newinn, Thang Nguyen
Yellow Magazine celebrated the Year of
the Snake with over 600 Yellow Magazine
readers at Momentum BMW Southwest.
Guests were treated to traditional Lunar
New Year lucky food provided by Kim Son
Restaurant, and an array of celebratory
drinks provided by Hennessy. I Heart
Flipbook provided memento flipbooks
to all who were interested and there
were many. Lee’s Golden Dragon opened
the show with an athletic Lion Dance
followed by beautiful traditional dances
performed by J & H Dance School.
Models presented exquisite fashions by
Jose Sanchez all through the evening.
Catherine Le, Vy Le Deniece & John Leigh Thy Phan, Jackie Nguyen Rhonda McDonald, Viet Hoang Miss Chinese New Year, Kelly Wang
Joe Ventola, Lily Bui, Lina Bui, Willie
Julie Diep, Mylene Pham Kelly Yen, Howard Chen Lauren Nguyen Lee’s Golden Dragon
Luigi Santos & models
Tony Ly, Magalie Mai-Ly Albert
Linh Nguyen, Tony Huynh Nart Tak, Oanh Nguyen, Jennifer Mao, Glory Chi, Teresa Than, Jemilliee Therese Javier Long Ly, Trang Lnda, Sonny Hoang Duyen Huyhn, Anais Nguyen,
Marc Nguyen
Victor Pham, Riyad Abu-Taha
Wistley Nguyen Nhan Pham, Shalley Lee Nick & Sneha Merchant
Chloe Nguyen
Tho Pham, Allen Lee
Misha Nguyen
Raymond Tran, Anh Thu Dinh, Tina Pham, Kheang Ven, Sandy Thang
Danny Nguyen, Vivian Dzi
J & H Dance School performer
Angel Shi
Suyeon Chung, Jimmy Kim
18 | M a r c h 2 0 1 3
Yellow Magazine

B O O K S
A Personal Account
of Post-Tsunami Japan
Mighty Silence
Natural disasters have received more world-wide attention than ever before
thanks in part to social media. These events are documented as they are
unfolding by every day folks and then officially, if not simultaneously, covered
by the media. But what is a constant for those who try to record these events
and their aftermath is that they are paying witness to the events, conveying the
physical, emotional, and human toll, and offering a distinct point of view.
Mighty Silence
Images of Destruction:
The Great Earthquake
and Tsunami of East
Japan and Fukushima
Photographs by
Yasushi Handa
Hardcover, 250 pages, $75
rizzoliusa.com
In his new book Mighty Silence, Japanese fashion photographer
Yasushi Handa shares his personal account of post-tsunami Japan.
Taken a few weeks after the cataclysmic earthquake and tsunami
that battered the eastern coastline of Japan in March 2011, Handa’s
photographs, which were exhibited in Tokyo, Kobe, and Okinawa
between January and March 2012, reveal the composure of the
Japanese people and their incredible capacity to resurrect themselves.
Mighty Silence is being published on the second anniversary of the
earthquake and tsunami, offering the rest of the world the chance to
see Handa’s homeland through his eyes.
Born on December 7, 1955, Yasushi Handa is one of Japan’s most
accomplished photographers. While still a university student at
Nihon University’s College of Art, Handa was hired by many of Japan’s
influential fashion magazines, such as Ryukotsushin and High Fashion
and after graduating, embarked on a freelance career. His photographs
have been published in Vogue, GQ, and Vanity Fair and he has been
awarded top prizes at Cannes, IBA, and London International.
© Mighty Silence: Images of Destruction: The Great Earthquake and Tsunami of East Japan and Fukushima,
Skira, 2013. All images are © Yasushi Handa.

d i n i n g
Oxheart Deliciously Marches to
the Beat of a Different Drummer
Menu Masterpieces
by h en ri merceron
On the Ides of March 2012, our concept of what characterizes a typical restaurant in
Houston was dispatched to the pasture of obsolete notions. Justin Yu and his wife,
Karen Man, converted a tiny corner of a building in Houston’s transitional warehouse
district into an intimate and unique dining environment without peer.
Chef Kevin Yu and Karen Man
Chef Kevin Yu
Oxheart
1302 Nance St.
Houston, TX 77002
832.830.8592
oxhearthouston.com
Oxheart has available seating that tops out at 31, including 11 seats
at a U-shaped “chef’s table” that opens to the kitchen area where the
busy owners and staff prepare culinary delights with the precision and
artistry of Renaissance masters. It should be noted that the tasting
menus may be accompanied with a full complement of paired wines
selected by the restaurant’s highly credentialed sommelier. In honor
of their first anniversary, we sought to reach out to Justin and Karen
to visit about the beat of Oxheart (pun intended) and its place in
Houston’s wonderfully diverse cultural and culinary diaspora. It should
be noted that the restaurant made Bon Appetit Magazine’s Top 10 new
restaurants for 2012 and is a Best New Restaurant semifinalist for the
prestigious 2013 James Beard Foundation Awards.
Clearly, you have carefully crafted a special environment for your
guests. What inspired this concept and how would you define or
describe your core dining philosophy
We spend a lot of time at the restaurant and it’s pretty much our
second home. From the design, to the ideas and food, it reflects a very
personal vision. I just wanted to craft a restaurant that I would feel
comfortable coming to and still being intrigued by the food. A lot of
inspiration came from our travels through Europe and our designer, Gin,
was instrumental in bringing all of the little nuances together. The food
is very much inspired by the high quality products available to us locally,
and we like to present them through a different lens that has a modern
view to it.
As I watched the chefs prepare and plate the food, I was struck by the
use of tweezers to meticulously place dozens of impossibly thin slices
of carrots upon one of the items. The attention to the minutiae almost
defies belief. What inspires your recipes
Actually, almost every dish has a very humble and basic beginning.
Most of them are created from food memories of dishes that you and I
eat every day such as from Vietnamese or Indian restaurants, and even
the run of the mill chain restaurant. I look at the raw products and think
of what would be the most simple and delicious way to cook them.
I expand from that based on my food memory. My tastes are pretty
Asian-centered even though I try to stay away from Asian flavors, as I
don’t really like being pigeon-holed. But my preference for high-acid,
high-umami, and herbaceous food is evident. At other times, dishes are
based upon mistakes made while preparing other food. For example,
the ‘burnt onion’ puree resulted from me burning caramelized onions
while taking a reservation; eventually, I found a way to make it delicious
and interesting.
Have you had recipe ideas that you prepared only to toss because they
did not taste as you imagined or that were too time consuming or
troublesome to produce
That happens all the time. On occasion, as happened with a sweet
potato dish that I had been working on for weeks, a dish never
materializes and we have to fall back on flavors and techniques that we
know worked for us in the past.
How frequently do you change your menu Do you change it totally or
do you retain certain items permanently
We change about one menu item every two weeks. So, an entire menu
generally changes every 6-8 weeks, except for maybe a few stragglers.
Shorter or longer seasons can impact the timing of menu changes. We
try to hold on to dishes as long as we can because we have to go as our
farmers and purveyors go. Sometimes dishes just get reformulated to fit
the new seasonal products, but I would say there is no permanent dish.
Do you ever fret over the possibility of not being able to come up with
something new and innovative, a “writer’s block” of sorts
It happens all the time that dishes don’t come to us quickly enough and
we have to scramble to make sure we have something of real quality
to put on the menu. I guess that’s just the dynamic of a kitchen that
follows the seasons and local products.
The restaurant made Bon Appetit
Magazine’s Top 10 new restaurants
for 2012 and is a Best New Restaurant
semifinalist for the prestigious 2013
James Beard Foundation Awards.
I enjoyed and savored every bite of the large tasting menu but I would
be misleading if I stated that I was full by the time I left. Have you
considered increasing portion sizes at all, even if prices had to be higher
That’s the hardest part of the restaurant. I recognize that our portions
are very small, but I never want a guest to leave hungry. I’ve tried
to portion products so that guests leave full and satisfied and not
uncomfortably stuffed. We’ve increased the portions before and I would
be comfortable doing it again without charging more. We have not
received many complaints about not having enough to eat and I try to
talk to every guest at least once. Some guests have told me that there
was too much food, so again, it’s hard to measure. If guests don’t feel
as if they are full, I hope they’ll let us know. I have no problem with
sending out more food. I’ve done it before.
In the year that you have been in business, what are the biggest
surprises, both good ones and troubling ones
The biggest surprise is how well we have been accepted. I hope it’s
a testament to the quality of the staff that we have and the work
we’ve put in as opposed to the buzz. On the downside, the only
frustrating thing we have experienced is how some people are
completely okay about booking reservations and not show up.
We try to guard against that with the requirements we place on
reservations, but I don’t like doing that.
I am always curious as to how new establishments select their
names. Is there a story behind yours
I just wanted to show a dual-type focus on both protein and
vegetable cookery. Oxheart is obviously an Ox’s heart, but also
a name of a varietal of carrot, tomato, and cabbage. Hopefully,
it does convey a little sense of curiosity and interest into the
restaurant.
What provides you with the most satisfaction about being in the
restaurant business
Having people celebrate their special occasions with us and
creating relationships with guests. I’ve had a one-year old
celebrate her first birthday, her first bites of hard food, her first
high-chair experience, and her first tasting menu with us. It’s fun
to be able to be a part of people’s special days. Secondly, I’d love to
eventually see my cooks and servers take what they have learned
here and open up their own spaces, someday. I would be like a
proud, beaming dad.
20 | M a r c h 2 0 1 3
Yellow Magazine

Asia Society Texas Center’s Tiger Ball Kickoff Event
Held at Hotel ZaZa
Asia Society Texas Center’s Tiger Ball 2013 got an enthusiastic kickoff on Wednesday evening, January 23, as more
than 150 patrons gathered at Hotel ZaZa. A glittering array of guests joined with gala chairs, honorary chairs,
and steering committee members to set the ZaZa abuzz with excited talk of the April 26 gala celebrating the
organization’s one-year anniversary. In attendance at the Kickoff were past gala chairs Margaret Alkek Williams with
Jim Daniel, Y.Ping Sun and Rice University President David W. Leebron, Judy Nyquist, and Marie and Vijay Goradia,
along with the current Honorary Chairs Sheida and Dr. Mohammad Etminan and Ashok Rao. They were joined by
current Steering Committee members Divya and Chris Brown, Monjula and Ravi Chidambaram, Jo and Jim Furr, and
Leela and Nat Krishnamurthy. Other special guests included Diane Lokey Farb, PeterBrown, Carolyn Farb, Lily and
Charles Foster, Glen Gondo, Gigi and Tim Seo, Daisy Wong, Teri and Jeff Lee, Gordon Quan, Claire Thielke, Anu and Nat
Bala, and Roya and Massoud Taghdisi.
Asia Society Texas Center is part of a leading global educational organization that promotes mutual understanding and
strengthens partnerships among peoples, leaders, and institutions of Asia and the United States. Across the fields of
arts, business, culture, education, and policy, Asia Society Texas Center provides insight, generates ideas, and promotes
collaboration to connect Americans and Asians for a shared future. For more information visit AsiaSociety.org/Texas.
Photos by Jenny Antill
Alex & Lou Ann Chae
Dagang Chen, Viet Hoang
Megumi Takeda, Nao Kusuzaki,
Takako Allsford
Dr. Thao Marc Nguyen,
Dr. Duyen Huynh
Kenny & Janae Tsai
Jo Furr, Lily Foster, Carolyn Robertson
Dr. George Yang, Shiang-Ling Yang, Martha Blackwelder
Monjula Chidambaram, Marie Goradia

w i n e
A Good Value by Any Name,
Including Glera
Prosecco Rising
by ph i li p cu isim ano
Prosecco is one of the fastest growing wines in the
American market, with sales increasing at an estimated
35% annual rate. Produced primarily in the Veneto region,
Prosecco, the Italian sparkling (Spumante) wine, is in high
demand for a couple of solid reasons. First, it has a delicious
flavor profile that includes some, if not all, of the following:
apple, pear, apricot, and citrus in a firm well-balanced crisp
and dry body accentuated by hints of toast and cream. Its
firm level of acidity enables it to be served with most types
of cuisine while its yummy flavors seductively beg for
consumption sans food. Finally, the wine’s delicate bubbles
add a touch of elegance to any gathering.
These wines will still be
fun to drink and
represent great values.
Secondly, Proseccos are available at very competitive
prices; a factor that comes to the forefront during difficult
financial times. During the recession, consumers moved
away from Champagne and higher priced sparkling wines
into Prosecco, taking advantage of a greater “quality to price
ratio”. It appears that these recent converts are here to stay.
Contributing to Prosecco’s cost efficiency is its method
of fermentation, known as the “Charmat Process”, a
technique pioneered and perfected by the Italians and
currently used around the world. This procedure allows for
the secondary-fermentation to occur in large steel tanks
with the wine subsequently bottled under pressure. The
result is a quality sparkling wine produced at a substantially
lower cost than can be obtained via the traditional
“Methode Champenoise” process required for Champagne
and favored by most premium sparkling wine producers.
Now, let’s discuss some changes adapted by the D.O.C.
(controlling agency of Italian viticulture), regarding how
Prosecco is classified and how these modifications may
impact the market. Previously, Prosecco had been solely
designated as a D.O.C. class of wine; in 2009, a subarea
within the production zone was elevated in status
to D.O.C.G. The “G.” is used to designate wines that
are considered to bear significant historical and cultural
relevance. This newly designated zone lies in the province
of Treviso and encompasses the hilly vineyards, running
from east to west, between the towns of Conegliano and
Valdobbiadene. Proseccos from this area carry the D.O.C.G.
designation on their labels, along with the appellation of
Conegliano and/or Valdobbiadene; Proseccos from specified
other regions will still be labeled as D.O.C. Wines that
are not D.O.C. or D.O.C.G. can no longer use the name
“Prosecco” and will be labeled as “Glera”, the name of the
grape that comprises Prosecco. Previously, the designation
“Prosecco” referred to the grape variety that made up
this sparkling wine but now “Prosecco” has become the
appellation of a classified region and its Glera grape.
It is anybody’s guess as to how these changes will impact
Prosecco sales, but at a minimum they are sure to create
confusion and possibly push prices higher (especially for the
D.O.C.G. class). My advice is to not focus on these labeling
changes but on what is inside the bottles; these wines will
still be fun to drink and represent great values. In regard to
these changes in classification, I can’t help but think of the
old adage “if it is not broken don’t fix it”. But they did.
Salute!
Wine of the Month
De Loach Cabernet Sauvignon, Heritage Reserve 2010
This is one of the better value wines that I have come
across in a long time. De Loach California Cabernet is
very tasty, presenting notes of blackberry, cherry and
plum fruits undercoated with earthy, peppery flavors,
all balanced tightly. The body is buttressed with soft
tannins providing a smooth drink and pleasing finish.
Serve with all red meat dishes and grilled white meats.
$9.36
Wines are available at Spec’s Wines, Spirits, & Finer Foods,
various locations. Visit specsonline.com for the store
nearest you.
Dining Guide
Yellow Magazine’s featured restaurants
J A PA N E S E
Tokyo One
7465 W. Greens Rd., 281.955.8898
2938 W. Sam Houston S., 713.785.8899
Tokyo One is a sushi buffet restaurant, situated
in a fancy boat house with an outside deck.
The food is fresh and is constantly replenished.
Selections include: salads such as sea weed,
beef, squid, salmon and watercress. Sushi
includes a variety of rolls and sashimi.
Zushi Japanese Cuisine
5900 Memorial Dr., 713.861.5588
Zushi serves extremely fresh and high quality
sushi. Stand out items are the sashimi
appetizers served with perfectly paired sauces
or any one of the many house specialty rolls.
Uptown Sushi
1131 Uptown Park Blvd. #14 713.871.1200
Uptown Sushi personifies an upscale sushi
restaurant located near the Galleria in the swanky
Uptown Park Plaza. The menu offers Japanese
fusion dishes and a great selection of high-end
sashimi and sushi. Side note: Uptown Sushi has
“off-the-menu” specialty rolls served daily!
C H I N E S E
Auntie Chang’s
2621 South Shepherd #290, 713.524.8410
Auntie Chang’s offers the most flavorful homestyle
Chinese cuisine around. Although known
for their dumplings, any of your favorite classic
Chinese dishes are done extremely well.
Hong Kong Food Street
9750 Bellaire Blvd., 713.981.9888
Peking duck and roasted pork hang from
cleavers in a front window display giving a
Hong Kong street market feel. In addition,
the menu is divided into sections including
Seafood, Hot Pot, Special Stir Fry, Sizzling and
Chef Specials.
San Dong Noodle House
9938-F Bellaire Blvd., 713.271.3945
Authentic hand pulled Chinese noodle dishes
are served at a reasonable price. A few favorites
include the Roast Beef Noodle soup served in
a beef broth accented by ginger and soy, or the
oh so addicting pan fried dumplings.
Sinh Sinh
9788 Bellaire Blvd., 713.541.0888
The seafood at Sinh Sinh is quite exciting
because everything served comes from live
tanks. Prawns, Australian king lobster, King
crabs, Coral Leopard trout, Surf clams, Geoduck
clams, Trunk clams, Elephant clams, etc…are all
featured as live seafood.
T H A I
Thai Spice
8282 Bellaire Blvd. 713.777.4888
Thai Spice on Bellaire is a foodies dream. It’s a
casual place that serves Thai dishes you won’t
find anywhere else in Houston, with a huge
selection of interesting, rare, tasty dishes at
excellent prices. A must have is the whole fried
tilapia with hot and sour dipping sauce and
papaya salad and Tom Yum soup.
Nit Noi
6700 Woodway Pkwy., Suite 580 281.597.8200
Nit Noi means “a little bit” and Thai food lovers
pack Nit Noi restaurants and cafes all around
Houston. Nit Noi will always be known for their
Pad Thai, but other must try dishes include
PadThai Korat (flat noodles stir-fried with
chicken, pork or shrimp with vegetables) and
Tom Yum Goong (spicy and sour shrimp soup).
Tony Thai
10613 Bellaire Blvd., 281.495.1711
A sophisticated approach to traditional Thai
cuisine, Tony’s executes with perfect balance
and pizzazz. Tony’s Wings, wet or dry, and the
Steamed Mussels are popular appetizers. For
the main course try the Basil Lamb, Garlic
Salmon or the Steamed Fish with Chili.
I N D I A N
Kiran’s Restaurant
4100 Westheimer Rd. #151, 713.960.8472
This northern Indian style restaurant embodies
a fusion approach to its cuisine. With a focus
on well balanced flavors rather than spice,
the Flaky Halibut Swimming in Watermelon
Curry sauce and the Tandoori Platter typify this
perfectly.
V I E T N A M E S E
Kim Son Restaurants
2001 Jefferson (and other locations),
713.222.2461
The menu is the most imposing part of this
casual, highly regarded landmark Vietnamese
restaurant. There are no poor choices among
the 100 or so options. Enjoy finely prepared
delicacies as well as the expected fare, such as
the pork vermicelli and fried eggroll. Must try is
their black pepper softshell crab. Special event
facilities available.
Vietopia
5176 Buffalo Speedway, 713.664.7303
Trendy yet elegant, Vietopia delivers top notch
Vietnamese cuisine at reasonable lunch prices
and a stellar dinner menu. The lounge works
perfectly for those who want a less formal
dining experience but still want to enjoy
quality food.
Mo Mong
1201 Westheimer Rd. #B, 713.524.5664
This Trendy Montrose establishment has a
great lunch crowd as well as a packed martini
night on Wednesdays. But the real draw is the
food- traditional family recipes mixed in with
some tasty modern dishes. Must try items
include the Mango Spring Rolls, Shrimp and
Avocado Spring Roll, Volcano Chicken, and the
Bo Luc Lac.
C O N T I N E N TA L
Colombe d’Or Restaurant and Hotel
3410 Montrose Blvd. 713.524.7999
Built in 1923 and originally the mansion of
Walter Fondren, one of the founders of Humble
Oil, Colombe d’Or Hotel is considered a Texas
historical landmark. Featuring French and
Continental fare, we recommend the Carre
d’Agneau, individual rack of baby lamb grilled
with natural herbs and red wine sauce.
To have your restaurant featured in Yellow Magazine, or to recommend a restaurant
that you enjoy, please email the information to dining@yellowmags.com.