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VTW Go Finland and Meet Leningrad Cowboys

They’ve been to America (Leningrad Cowboys Go America (1989)) and they’ve met Moses (Leningrad Cowboys Meet Moses (1994)) so VTW Go Finland is perhaps an appropriate foodie film excursion. Those curious about the Leningrad Cowboys band and their work with legendary low-key Finnish filmmaker Aki Kaurismäki should check out the review here before purchasing their cinematic output, including videos, for your education and pleasure.

While the band, instantly identifiable by their outrageously long and pointy quiff hairstyles and black winkle-picker shoes, have played gigs all over the world, one of their enterprises in Helsinki involves food and it is totally in tune (or out of tune depending on the gig in play!) with their unique musical style. Among their musical and lyrical thematic tendencies there are influences of vodka and tractors, both of which are also intrinsic their food.

Many years ago there used to be a Leningrad Cowboys Restaurant which had bonkers décor and a confusion of fusion menu that clashed cuisines from all over the world – where American assimilated with Asian, Mexican merged with Moroccan and Indian integrated with Italian – a broad range of flavours that shouldn’t have worked in so many ways but really, really did. It was there that we also discovered the joys of vanilla vodka straight out of the freezer. Quaffing Finnish spirits while sitting next to quiffing statues, who needs a pudding when you can combine your dessert and digestif in a scrumptious shot? We just had to make sure we could find our way back to the hotel at the end of the evening…

Sadly, it no longer seems to be there – we looked out for it on a recent trip to Helsinki –  which is a shame.

However, the Zetor Restaurant in Helsinki has been around for many years and continues to thrive. It takes its name from the leading Czech tractor brand  – “The first zetor tractor, the Z25, was ‘baptised’ on 15 March 1946,” according to the official website – and takes the tractor-restaurant concept to a wonderful and surreal zenith. Yes, you eat your meal…. on a tractor or sitting around a tractor.

Zetor Restaurant is owned by Aki Kaurismäki and designed by one of the Leningrad Cowboys. Rural kitsch bliss. Zetor declares itself to be a “110% Finnish restaurant,” and who are we to argue? Also, as is befitting a classy restaurant, the fare on offer comprises signature dishes from their very own recipes and these are described in a highly distinctive manner: perhaps Oula’s sautéed reindeer, The Cackle of Kaivopiha, The weather may change but the vendace stays the same or Karelian glory, which they claim is ‘close to deserving a place on UNESCO’s heritage list.’

It’s worth noting that Crazy reindeer from Levi, Lapland, Mummy’s boy’s meatballs and Grilled liver all contain alcohol. The essential on offer is the drool-worthy Tractor Man’s steak: ‘Tender sirloin of beef, bacon baked on the bonnet of a Zetor tractor with honest garlic butter as fuel. As well as country potatoes with smoked garlic mayonnaise, mousse of smoked reindeer and vegetables as eye candy. That smoked reindeer is welcome as more than eye candy.’

Don’t forget the drinks, which include a wide variety of strong Finnish berry wines: Lingonberry 21 %, Cranberry 21 %, Blueberry 21 %, Blackcurrant 21 %, Sea Buckthorn 21 %, Cloudberry 15 %.

Something to take a shot at. Or two.

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Kratie Dolphins in Cambodia

Kratie (pronounced Kra-cheh) is a laid back town in Northern Cambodia, right on the mighty Mekong river. It’s a small town that you can easily walk around and has some sights to enjoy. The most notable are the very rare freshwater Kratie dolphins, a small group of which live in the river close to the town.

They are not close enough that you can easily walk to the viewing , you need to arrange a trip, usually via tuk tuk. Most hotels/guest houses will be able to arrange this on the day, just decide a pickup time and location.

The Irrawaddy dolphins are most active in the morning or late afternoon/early evening, so it’s worth planning a trip when you are more likely to see them. Of course, everybody else will be visiting at that time too! As with all wildlife viewings, luck plays a big part in whether you see the dolphins.

The boat launch area is about 11km north of Kratie, you arrive, register and are then taken to a boat. The dolphins are a joy to watch  but very tricky to photograph – you only see them pop out of the water to catch a breath so by the time you have located them and focused the camera they have vanished back into the river. Better just to enjoy viewing them.

kratie dolphins

Our delightful driver waited for us while we were out on the river then brought us back to the town centre.

The Island of Koh Trong

Another enjoyable morning in Kratie can be spent exploring the Mekong island of Koh Trong. You catch a ferry from boat port and it’s a short journey across the river. Once you have landed you can hire a scooter or a bicycle and circumnavigate the island, stopping off for a swim or a drink at some of the resorts (relatively expensive) or cafe.

Cambodian cuisine is delicious and there are plenty of restaurants catering to all tastes and budgets.

Dining in Kratie

We enjoyed the cool and friendly Balcony Guest House and Restaurant, which offered Cambodia beer by the pitcher as you sit on the eponymous balcony enjoying a view of the river. If you happen to face bar-wards you can also learn a few words of Cambodian.

A restaurant that was rather special was Le Tonle. It’s a tourism restaurant aimed at training young people who plan to work in the hospitality sector. Tourism is a significant part of Cambodia’s economy and the idea is that young people are able to learn on the job, serving real customers.

On arrival we were greeted by not one but two front of house staff – the trainer and the trainee. This approach continued through the meal as the waiting staff took our order, served our drinks and then our dinner, guided gently by their supervisor. Both trainers and trainees were utterly delightful. Although we didn’t stay there, Le Tonle also has a guest house so that the training can extend to the hotel side of the hospitality business.

The food, also made by trainee chefs, was absolutely delicious. Using fresh ingredients the menu offers Cambodian, western and fusion dishes. Obviously we recommend the local options. A particular highlight was diced raw river fish and vegetables, marinated in a coconut and lime juice sauce and served inside a coconut shell, accompanied by steamed rice.

Le Tonle is a great initiative. We would love to see more social enterprise restaurants like this – especially those where young people get a chance to learn and hopefully use the opportunity to develop a career. Even if our young hosts were occasionally a little shy or they needed a bit of guidance while serving food or drinks, their warmth and enthusiasm was charming, and we wished them all well for the future.

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