Thai food has a unique culinary style, distinctive use of ingredients and delightful flavours.
Often admired as one of the world’s bests, Thai food was recently ranked eighth in CNN’s 10 World Best Food Cultures. Besides, as many as seven Thai dishes got voted into CNN’s list of the World's 50 Best Foods—Tom Yam Goong (No. 4), Pad Thai (No. 5), Som Tam (No. 6), Massaman Curry (No. 10), Green Curry (No. 19), Thai Fried Rice (No. 24) and Moo Nam Tok (No. 36)—thanks to characteristic flavours and rich taste of each dish that have delighted locals and visiting bon vivants from across the world.
Often admired as one of the world’s bests, Thai food was recently ranked eighth in CNN’s 10 World Best Food Cultures. Besides, as many as seven Thai dishes got voted into CNN’s list of the World's 50 Best Foods—Tom Yam Goong (No. 4), Pad Thai (No. 5), Som Tam (No. 6), Massaman Curry (No. 10), Green Curry (No. 19), Thai Fried Rice (No. 24) and Moo Nam Tok (No. 36)—thanks to characteristic flavours and rich taste of each dish that have delighted locals and visiting bon vivants from across the world.
Ratchaprasong’s ever-growing strengths as a premier business and lifestyle district have earned it the status as “The Heart of Bangkok”. Specially with Ratchaprasong Walk or “R-Walk”, a four-direction interconnected skywalk, being fully opened, it gives visitors the walkability to seamlessly connect all lifestyle experiences across EAT-PRAY-STAY-SHOP interests, especially dining experience. Ratchaprasong is recognised as an area of delicious food. To please diners from across the world with delightful flavours and aesthetics, Ratchaprasong today would like to present Taste of Ratchaprasong with eight signature Thai dishes contributed by in-hotel restaurants across the district under a creative culinary concept of Thai Taste With A Modern Touch.
Indulge in 8 Special Dishes at 8 Elegant In-hotel Dining Venues in The Heart of Bangkok
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 | 10-course Thai-molecular Tapas – R Bar, Renaissance Bangkok Ratchaprasong Hotel winning chef Prasertchai Trongvanichnam is celebrated for his creative take on Thai food using molecular gastronomy approach—a cooking style involving scientific disciplines. This Thai Tapas set was inspired by the multitude of Thai ingredients and the possibility that they have to offer. Chef Prasertchai thus reinvented tapas by infusing them with Thai culinary expression, using Thai herbs like bird's chilli, tamarind, lemongrass and kaffir lime as key ingredients to bring out characteristic flavours of traditional Thai food. The result is a set menu that perfectly fuses classic and modern appeals—one that makes a departure from conventional expectations and tempts diners to tease |
their palate with novelty in food. Highlight of the set is beef massaman curry which is a combination of 24-hour sous-vided Australian beef from cage-free oxen and creamy, molecularly-cooked massaman curry which retains authenticity of this famous curry as well as beef’s juiciness. The veteran chef applied scientific knowledge in molecular gastronomy and visually presents these Thai tapas with unusual imagination to give an added sense of novelty, excitement, curiosity and modernity. A refreshing welcome cocktail drink is included as a special overture to this set menu.
1 December 2018)
- R Bar, Lobby, Renaissance Bangkok Ratchaprasong Hotel. It is opened daily from 7:00am to 1:00am (the Thai Tapas set menu is served on Thursday, Friday and Saturday evenings from 7:00pm to 9:00pm. Welcome cocktail drinks are served at 6:30pm). For further details, please call 02-125-5105.
1 December 2018)
 | Yum Dok Khajorn Bua Luang – Erawan Tea Room by Grand Hyatt Erawan Bangkok, Erawan Bangkok Yum Dok Khajorn Bua Luang is unique for its combination of ingredients: petal of multi-petal pink lotus that tastes slightly bitter is paired with mildly sweet milkweed flower alongside with a few other healthy ingredients—toasted coconut, roasted ground peanut and boiled lotus seeds. The dish is served with a sweet, sour and spicy salad dressing prepared by simmering the mixture of coconut milk chilli paste, tamarind juice, palm sugar and salt. In terms of plating, bite-size amounts of milkweed flower salad are placed on lotus petals, which also creates a beautiful colour contrast between the two elements. The dish pairs perfectly with bale fruit and pandan leaf tea that has an especially sweet aroma. Erawan Tea Room is supervised by Chef Songpol Kittikhunwatchana, an alumnus of the prestigious Le Cordon Bleu Thailand who have years of professional experience in food service. Erawan Tea Room by Grand Hyatt Erawan Bangkok, 2nd Floor, Erawan Bangkok. It is opened daily from 10:00am to 10:00pm. For further details, please call 02-254-6250. Bt290++ |
| Goong Kua Prig Gleur – Spice Market, Anantara Siam Bangkok Hotel Goong Kua Prig Gleur is a signature dish noted for its firm, crunchy flesh of sizable tiger prawns as well as crisp bites of deep-fried Thai herbs and spiciness of a curry paste concocted from garlic, chilli, galangal, lemongrass and bell pepper creating Thai herbs are used not only for their distinctive aromas, but also their health benefits. Adding to delightful flavours, diners will also appreciate visual aesthetics of food plating and presentation, which is characterised by novelty and a touch of modernity. Spice Market is under supervision of Chef Warinthorn Sumrithphon, a graduate in culinary arts and restaurant management from Dusit Thani College who have extensive experiences working in numerous four- and five-star hotels.
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 | Tom Yum Goong Mungkorn – Viu, The St. Regis BangkokWith his passion for cooking, Chef Lak Preeprem thrives as an engineer-turned-food professional. His reinterpretation of Tom Yum Goong brings a breath of fresh air to this iconic Thai dish by giving it a true sense of premium quality. The dish highlights fresh, bouncy and sweet meat of large-size spiny lobsters harvested from Phuket sea, where the lobsters have thinner carapace and more generous amount of meat. His combination of tom yum soup, the lobster meat, tamarind leaf and freshly-squeezed lemon juice gives the dish a very well-balanced flavour overall and just the right degree of spiciness, plus health benefits of tamarind leaf. Tom Yum Goong Mungkorn is stylishly served in a coconut-shell bowl, which also adds to the soup an appetising aroma of coconut along with beautiful decoration of lobster carapace on the plate. Viu, 15th Floor, The St. Regis Bangkok. It is opened daily from 6:00am to 12:00am. For further details, please call 02-207-7819 Bt2,500++ |
| SeaBass with Tamarind Sauce – Espresso, InterContinental Bangkok Sea Bass with Tamarind Sauce is a signature dish at the Espresso. Deep-fried sea bass is dressed with a special tamarind sauce that combines Thai herbs and ingredients—including ripe tamarind, lemon, bell pepper, dried chilli and coriander—with fish sauce and palm sugar as key seasoning ingredients. The result is a perfect match of flavours between mellow taste of the sea bass and sweet-and-sour taste of the tamarind sauce. The Espresso is an international buffet restaurant with a diverse array of food. Besides Sea Bass with Tamarind Sauce, other menu highlights are Tom Saeb Kradook Mu On, Yum Sam Krob and fresh seafood dishes including New Zealand mussel, lobster, Fine de Claire oyster and Alaskan king crab, etc. The restaurant is supervised by Chef Rolando Manesco, who has many years of kitchen management and restaurant service experiences across Asia and Europe. Espresso, M Level, InterContinental Bangkok. It is opened daily from 6:00am to 11:00pm daily. For further details, please call 02-656-0444 ext. 6430. Lunch is priced Bt899++, dinner is priced Bt1,400++ (Mondays to Saturday) and Sunday Brunch is priced Bt2,200++ |  |
 | Tom Yum Goong Mungkorn – Viu, The St. Regis Bangkok With his passion for cooking, Chef Lak Preeprem thrives as an engineer-turned-food professional. His reinterpretation of Tom Yum Goong brings a breath of fresh air to this iconic Thai dish by giving it a true sense of premium quality. The dish highlights fresh, bouncy and sweet meat of large-size spiny lobsters harvested from Phuket sea, where the lobsters have thinner carapace and more generous amount of meat. His combination of tom yum soup, the lobster meat, tamarind leaf and freshly-squeezed lemon juice gives the dish a very well-balanced flavour overall and just the right degree of spiciness, plus health benefits of tamarind leaf. Tom Yum Goong Mungkorn is stylishly served in a coconut-shell bowl, which also adds to the soup an appetising aroma of coconut along with beautiful decoration of lobster carapace on the plate.
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Experiences and exacting standards of their creators combined with the finest ingredients and creative plating ideas, all these signature dishes are bringing a magic spell of Thai flavours and novelty to epicures, Thai and foreigners alike. Discover Taste of Ratchaprasong under the concept Thai Taste With A Modern Touch today in the heart of Bangkok at Ratchaprasong.
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