THE OKURA PRESTIGE BANGKOK
A NEW menu of French cuisine with Japanese influences is currently getting tongues wagging for all the right reasons at Elements restaurant. The brainchild of the hotel’s new Executive Chef, Antony Scholtmeyer, the new selection of dishes features highlights such as Tasmanian ocean trout confit pickled vegetables and orange miso coulie (B370++), Scallops topped with foie gras, shimeji scented miso consommé (B410++), ‘Yakitori Rossini’ of Wagyu beef with foie gras in black truffle sauce (B990++); and Tuna medallion with foie gras, dried cranberries, buck wheat in black truffle sauce (B1,200++). The dishes prepared on the charcoal grill are also well worth a try. Our pick: Salmon with nori butter and crispy ginger (B750++). Served Tues-Sat, 6pm-10.30pm.
Park Ventures Ecoplex, 57 Wireless Rd. 02 687 9000, www.okurabangkok.com
A NEW menu of French cuisine with Japanese influences is currently getting tongues wagging for all the right reasons at Elements restaurant. The brainchild of the hotel’s new Executive Chef, Antony Scholtmeyer, the new selection of dishes features highlights such as Tasmanian ocean trout confit pickled vegetables and orange miso coulie (B370++), Scallops topped with foie gras, shimeji scented miso consommé (B410++), ‘Yakitori Rossini’ of Wagyu beef with foie gras in black truffle sauce (B990++); and Tuna medallion with foie gras, dried cranberries, buck wheat in black truffle sauce (B1,200++). The dishes prepared on the charcoal grill are also well worth a try. Our pick: Salmon with nori butter and crispy ginger (B750++). Served Tues-Sat, 6pm-10.30pm.
Park Ventures Ecoplex, 57 Wireless Rd. 02 687 9000, www.okurabangkok.com
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