Troy McNaughtonVientiane - the sleepiest capital in the world (bar Canberra)
July 14th 2006 14:31
Question: What is the definition of expat paradise?
Answer: Former French protectorate capital "cities" in developing countries.
Vientiane may look like a French name; it may be stacked with patisseries and cafes and bakeries and French restaurants; there may even be French on some of the menus. But nearly everything is SE Asian prices! Huzzah!
You can get French wine, pate, chocolate and all manner of delectable delights, but you have to be careful of overloading on the caffeine because there sure as hell isn't anything to stay up for in the evenings.
Today we witnessed two of the strangest iced coffees and iced mochas ever. It included: plenty of ice, real expresso, a little bit of milk that turned watery quite quickly and (I have no idea what the actual process was here) cold foamed milk.
It is SO wrong - completely couldn't get a cold cappuccino out of my head. I don't recommend we follow the Vientiane example.
Additionally, the mocha tasted as if it got its darker colour from burnt expresso. Very bizarre, not particularly pleasant. An iced mocha really has to be made with the same chocolate syrup that would be used in an iced chocolate. At the very least, it should be made with the chocolate powder that is used in hot mochas.
Brown food colouring will not cut it!
Answer: Former French protectorate capital "cities" in developing countries.
Remind you of anything?
You can get French wine, pate, chocolate and all manner of delectable delights, but you have to be careful of overloading on the caffeine because there sure as hell isn't anything to stay up for in the evenings.
Today we witnessed two of the strangest iced coffees and iced mochas ever. It included: plenty of ice, real expresso, a little bit of milk that turned watery quite quickly and (I have no idea what the actual process was here) cold foamed milk.
It is SO wrong - completely couldn't get a cold cappuccino out of my head. I don't recommend we follow the Vientiane example.
Additionally, the mocha tasted as if it got its darker colour from burnt expresso. Very bizarre, not particularly pleasant. An iced mocha really has to be made with the same chocolate syrup that would be used in an iced chocolate. At the very least, it should be made with the chocolate powder that is used in hot mochas.
Brown food colouring will not cut it!
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