By CK Lee
IN Bangkok, Sunday is brunch day. The one day for bonding, for rewarding ourselves and for eating what your heart desires. How to make this Champagne Brunch experience even better? Throw in a view and free-flow champagne, of course.
And UNO MAS in Centara Grand at CentralWorld does just that!
Theirs is not just any view too – it is a commanding panorama of our capital from the 54th floor. Towering from up above, your epicurean Sunday begins...
Your dining deck at UNO MAS offers premium imported delicacies from Spain and the Mediterranean region. The famed Iberico ham comes to mind. A medley of tapas also awaits. A comprehensive ala-minute menu is available. Each plate once again a nod to the colorful range of Spanish cuisine.
By CK Lee
BANGKOK Marriott Marquis Queen’s Park is the largest hotel in Bangkok with 1,388 rooms and 5,000m² of function space across 37 venues. On the same note, their Goji Kitchen + Bar is expansive and well appointed. From this restaurant, the hotel delivers a weekly Sunday culinary odyssey around the world.
From fresh Alaskan king crab to indulgent French foie gras, Spanish suckling pig to prime tomahawk beef, the Sunday Brunch is amazing. We made our first stop at the foie gras station as two precious pieces shared a plate with a generous spoonful of the divine sauce. This is how every Sunday should begin.
The dramatic open-plan kitchen provided us diners with a panoramic view of chefs at work. At the Peking Duck station, a line of diners waited for their turn as the dynamic chefs rolled up the duck goodness. Right next door, a selection of dim-sum options awaited. Steaming hot variety of baozi or bao were our next target.
Head north east from here and you would find yourself in the meat and carving station. Lamb leg, prime tomahawk beef and roasted pork aligned in perfect unison. All that awaited was your choice of meat. There is also a Pad-Thai station armed with its own charcoal powered wok. Five types of oysters, a myriad of cheeses and cold cuts, Indian curries, a corner for Japan and so much more!
Sunday brunch starts from 11.45AM to 2.30PM. While we were indeed full, there were still so many regions unvisited, so many dishes untasted. Another odyssey for the next Sunday, surely…
Buffet price at THB 2,128 ++
Additional drink packages from THB 99 ++
Reservation: 02 059 5999 or firstname.lastname@example.org
Marriott Rewards & Club Marriott
Fisherman’s Sweet and Sour Soup came next. Jake found the dish less hot than he would have wished but commended the fish itself, fresh and well cooked.
Cha Ca - Hanoi Sizzling Red Snapper Plate “was different” said Jake; a little difficult for us farangs to consume with panache though, once one had mastered a suitable technique, it was certainly nice to eat.
It came with Denogent St. Veran 2014 (France); the nose is buttery with floral notes which blossomed into yellow plums and apples on the palate and I found it to be my wine of choice of the day though served a little too cold to bring out the full range of flavours.
By CK Lee
R-Haan is a Thai fine dining restaurant located on Thonglo Soi 9, Bangkok. In Thai, the word R-Haan means “something consumed for sustenance”. The experience though, transcends far beyond – it is a culinary journey. From plate to palate, the wisdom of Thai cuisine is shared and appreciated. R-Haan received global recognition in 2019 and was awarded its first Michelin star. R-Haan recently unveiled their Royal Summer Menu. As the season changes, Chef Chumpol Jangprai embraces the warmer days and highlights seasonal ingredients sourced from across the country. We were privileged to receive a ‘sneak preview’.
To kick off the journey, we began with Smoked Coconut with Homemade Pork Sausage served with Ground River Fish mixed with Ground Roasted Rice and Aromatic Coconut Milk with Bitter Orange Foam. Great care was given to the presentation of the dish – it was an exquisite sight. Service team executed in perfect sync, always anticipated our needs.
Three appetizers soon followed, each a nod to a medley of ingredients that brought out diverse flavours. For the main courses, five dishes were presented for family style sharing. The steamed new crop Hom Mali rice is from the Yasothorn province. The organic brown rice features 5 different variety including Riceberry, Hill Tribe Brown Rice and Chitralada Palace Rice.
By CK Lee
FLAMENCO BANGKOK is a sky bar with a Latin soul. Set to be the newest hangout spot in the heart of Bangkok, Flamenco is a dedication to the rhythms and beats of the Latin culture. The tagline “Without Passion, Life is Nothing” is not just a phrase, it is an embodiment of what its believe in. At Flamenco, you are welcome to celebrate the passion of living and life.
While its name FLAMENCO is a music genre and a dance style from Spain, inspired to bring the culture, music, contemporary arts and the flavors of the global Latin community right here to Bangkok. Its interior is a confluence of Latin motifs and colours.
Review: Outback Steakhouse
By CK Lee
OUTBACK Steakhouse is not just a typical restaurant, it is an institution right here in Siam Discovery. Despite moving locations thrice with the same mall in the last decade, the Outback charm remains constant, if not better.
Currently located on the 4th floor, the restaurant exudes warmth and conviviality. Staff are laid back, friendly and confident. The menu is focused on the outback dining experience that is quintessentially Australia.
Interesting photos showcasing the vast landscape of Australia dot the walls. Our lunch began with a thirstquenching summery drink, the Cherry Limeade.
Guest review by Bangkok Beefsteak & Burgundy
DUE to last-minute confusion in the setting the date of our March lunch, we found ourselves several months ahead of schedule but in very familiar territory.
The Chesa team performed wonders by creating a menu for us within thirty minutes of uncovering the mistake and two days later proceeding to feed 16 gourmands in effortless style.
Thomas and Rene even were able to match the food to the wines instead of in the customary reverse order, starting with Ottosoldi Gavi 2016 (Piedmont), bright yellow colour and flavourful, and tasty “Snacks at the bar”, with the prawn served on a spoon attracting the most compliments.
Stuffed Cremini Mushroom with Foie Gras on Port Wine Sauce was the first dish to leave the kitchen; when asked to identify the stuffing we learned it was to a secret recipe. You have to return to enjoy the taste which had prompted the question, food spokesman Alex Fisken was told.
Wine spokesman John Handley was able to be more forthcoming with an excellent presentation of the merits of Tegernseerhof Riesling Steinertal Smaragd 2016 (Austrian) with pale golden colour, and complex nose including apricot and spice. I thought this was the best wine of the day and had been scored 93 by Parker.
There followed Poached Snow Fish Fillet on Green Pea Puree and Noilly Prat Sauce, with John telling us perhaps this was the only bottle remaining in Thailand of the white wine based vermouth, made with two wines which are matured separately for a year before a secret selection of herbs and spices are macerated for three weeks.
The delicate flavour of the Snow Fish had been carefully preserved. The dish was well matched with Cantina Terlano Chardonnay Classic 2016 (Alto-Adige, Italy) which John deemed his favourite wine of the day.
Next came Spinach Cappuccino Enhanced with Brie Cheese and Bacon Bits; Alex detected cinnamon in the very tasty dish but this was denied by Chef Rene, who only confessed later that in fact his cooks had enhanced the recipe with that secret addition of their own choosing.
The main course featured Roasted Black Angus Beef Striploin served with Yorkshire Pudding, Gratin Vegetables, and Garlic Mashed Potatoes cooked perfectly to order and an excellent rendition of my school-days Sunday lunch.
It was accompanied by Ghostwriter Bates Ranch 2013 (Santa Cruz, California), surprisingly light on alcohol (ABV: 13.5%) made from 100% Cabernet Sauvignon that had spent 18 months in 25% new French oak and which may remain drinkable for ten more years. It was a very classic textbook Cabernet with notes of black currants and leafy herbs. Elegant, layered and impeccably balanced, with fine tannin The next wine, Altrovino by Duemani (Merlot - Cabernet Franc) from Tuscany is a full-bodied red wine with balsamic fragrances, fruity, quite bitter and characterized by Mediterranean notes. Suckling scored it 93 and most agreed that winemaster Thomas Boedinger had made an excellent, courageous choice.
Some were beginning to wilt, I think, when faced with Mango Mille Feuille accompanied by Raspberry Coulis, another tasty and beautifully presented dish; “a feast for the eyes” said Alex.
Variations of Cheese rounded off the meal and Peter Bourke applied the finishing touch by presenting to us a bottle of Seppelt Para Liqueur Barossa Valley Tawny Port, which Peter had carefully preserved for more than 30 years. It was truly magnificent and glasses were raised to thank Peter for his generosity.
It was fitting therefore that the service team of Chesa who as ever had done a first-class job were presented by Peter with our customary thanks and gratuities.
Chesa, Sukhumvit Rd, Soi 20,
Khlong Toei, Bangkok 10110
Tel: 02 261 6650
COOL, casual and contemporary is a great way to describe the stylish restaurant ‘Food Exchange’ at Novotel Bangkok Sukhumvit 4, conveniently located just moments from Nana BTS station.
Offering a wide choice of cuisines from around the world in a trendy and relaxed setting with friendly service, the choice of large communal tables for families and groups or quiet alcoves for more intimate or personal meals makes this a destination for all occasions.
The excellent à la carte dinner at Food Exchange is served until 10pm, with fabulous buffets as well at both breakfast and lunch. The bountiful buffet breakfast is a fantastic way to start the day and includes freshly baked croissants and pastries, eggs however you choose, healthy bowls of berries and yoghurt, gourmet toasts, detox drinks, smoothies, and much more. The all-new international lunch buffet includes soups, garden-fresh salads and cold cuts, pasta and pizza, and a changing selection of roasted dishes. For a taste of the exotic you can explore spicy Thai dishes or relish the international cuisine, tuck into seafood marvels or ask the talented chefs to cook up fast hot wok dishes to order at the open kitchen, then follow up with an array of irresistible desserts.
Nothing beats a lazy Sunday, when breakfast becomes lunch and the hours drift by ever so pleasantly in the company of family and friends enjoying great food and happy conversation.
The brunch buffet and free-flow drinks run until 3pm. But if you would like to continue this wonderful culinary extravaganza, Atelier’s signature cheese room stays open until 4pm – perfect timing to choose from more than 20 imported cheeses served with homemade bread, crackers and fresh fruits plus a bottle of wine.
Priced at only 1,899++baht per person (including soft drinks), Atelier’s Sunday Brunch is more than just a remarkably good value dining occasion, it’s also about a well-deserved retreat from the busy world outside and a laid-back, casual and extremely satisfying experience.
Atelier at Pullman Bangkok Grande Sukhumvit, 30 Sukhumvit 21 Asoke Road, Bangkok,10110.
Tel: 02 204 4071
Pullman Bangkok Grande Sukhumvit features five-star accommodations and services in the heart of Bangkok’s Sukhumvit road. The hotel is ideally located near Asoke BTS Skytrain and MRT Sukhumvit underground stations.
Restaurant goes to the heart of nature with its ‘Water’ themed menus highlighting the element of life and living.
WANG Hinghoi, which translated also means ‘Palace of Firefly’, is a Thai-inspired restaurant offering guests a fine dining experience among hundreds of fireflies in a beautiful venue, where themes representing the elemental forces of the Earth-Water-Wind-Fire are magically created to excite the palette and senses.
The restaurant’s latest theme ‘Water’ presents a new style Thai cuisine together with Dhata-wari, an Aqua Elemental Exhibition.
Suprerk Rojwongsuriya ,Vice President, explains that Wang Hinghoi revitalizes forgotten urban experiences by combining nature with a metropolitan lifestyle. Wang HingHoi is the owners’ first restaurant project, and features an easily accessible area of 1,000 sq m. The project will be eventually expanded to include a sport complex and community mall.
“Our restaurant is designed as a home of fireflies, which are the symbol of fertility, using the theme concept and narrative about ecology and naturalness, consisting of the four elements - Earth-Water-Wind-Fire,” said Khun Suprerk. “Together, they match perfectly our restaurant atmosphere.
“It is our intention to support the coexistence between nature and the city to express our themes. This has inspired our menu which uses organic ingredients specially sourced and selected from local nature in Thailand. We also have the Glow Museum art exhibition area, which will give customers a new dining experience known as “An Enchanted Dining Experience”.