The pictorial menu depicts an array of international and local favourites. Order a smoothie to go along with your salad. The Fresh Salmon with Avocado and Quinoa (250) is highly recommended and a hearty meal in itself! Or, chow down on their  signature ‘The Market’ Beef Burgerwhich comes with a generous side of fries. Before long, it is time for the perfect reunion - with a glass of cold beer. As the saying goes, it is 5pm somewhere else! (That is, if you are not already here for an early evening meal)

2019 has been a great year for the Club, and it ended in the same way it began – with a visit to Belga Rooftop Bar and Brasserie on the 32nd floor of Sofitel Bangkok Sukhumvit, where we were warmly greeted by friends GM Oliver Schnatz, Chef Nicolas Bassett, and Manager (Master of Beer & Ceremony) Peter Laird.
 
Images conjured up by Belga include excellent beers, moules marinière, pommes frites, and waffles, but Chef Nico ignored these staples and instead laid on an innovative five-course menu that still paid homage to the Belgian theme.
Some who arrived early took the opportunity to sample the fine draft beers on offer, but our lunch officially began with tasty seared tuna and cheese croquet canapés accompanied by NV Alma Cuvee Franciacorta Bellavista (Lombardy, Italy), a refreshing and crisp Italian sparkler that all enjoyed.
 
Moving to the dining table, we were served Poached Canadian Lobster with Cauliflower Textures, Caviar, and Vanilla Dressing. The lobster was perfectly cooked, making it a colourful starter that was also surprisingly light tasting, as noted by Food Spokesman Mark Guthrie, who complimented Chef Nico on his use of a cauliflower puree blended with whipping cream (one of the “textures”) as the base.
 
This was matched with 2014 Tongue in Groove Waipara Riesling (South Island, NZ), which the wine maker said ‘offers a palate both rich and long yet perfectly balanced by the acid’. Wine Spokesman Jim Morrison (egged on by neighbours) was unimpressed, but all agreed it was better with food.

This month saw the return of the Club to a favourite venue, No Idea in Soi 22. As ever, we received a warm welcome from Dave Hallam, his wife and Chef, K. Duandern and the several long-serving members of the gastropub team. Proceedings commenced with Neudorf Sauvignon Blanc 2017 (Nelson, NZ) which I and many others enjoyed along with a generous serving of Antipasti, cold meats from the Mediterranean. Wine spokesman, Tom Whitcraft and possibly not white wines’ biggest fan, was rather complimentary about the first of three New Zealand wines, finding it “not too blancy”.
 
Our first dish, Mushroom Risotto with fresh Australian winter black truffles, made for an excellent start. As confirmed by food spokesman Alex Fisken, the truffles were not over-powering, the rice cooked perfectly, and the dish a resounding success; the unexpected pairing with Tongue in Groove Pinot Noir 2015 (Waipara ,NZ) gave us plenty of scope for comments, mostly positive - “Ripe and attractive black-cherry and plum aromas with a neat thread of spicy and earthy, savoury notes” with Tom admitting that Kiwis can make a good Pinot Noir.
 
There followed New Zealand Ora King Salmon, radish, asparagus tips, and dill butter. Again K. Duandern performed a culinary miracle; the salmon was moist, of course cooked perfectly, and even the garnish attracted deserved praise from Alex. This was my and many others’ favourite dish of the day.
 
Thomas Boedinger had selected Kumeu River Hunting Hill Chardonnay 2014 (Auckland, NZ) to go with this and both Parker and
Suckling had bestowed compliments on “without a doubt NZ’s finest chardonnay producer”. I really enjoyed this wine with just a hint of oak, correctly described as “succulent and curvaceous; it really offers fleshy impact on first sip and then whips into a taut, long finish”.

On a blistering hot day, we returned to Park Society, the flagship restaurant of SO Sofitel Hotel, to see what’s new since our last visit with Chef Joost Bijster and his team.
 
In addition to spectacular views of Lumpini Park, we also observed extensive construction that was much advanced on the opposite corner of Wireless and Rama IV Roads – part of the massive One Bangkok project where some 60,000 people will live, work, and shop. Noting the mammoth tail-backs stretching in both directions along Rama IV Road, one might suggest that clients of this new development should plan to stay permanently within the confines of the site.
 
In addition to wonderful views, we also enjoyed a truly excellent sparkling aperitif in the form of Alma Cuvee Franciacorta Bellavista Brut NV from Lombardy, Italy. This is mostly Chardonnay (80%) and Pinot Noir (19%), accurately described by the winemaker as “White, bubbly and persistent mousse… tiny pearl-like chains forming an obvious crown that lasts” and for wine spokesman Andrew MacDowell and myself it was the best wine of the lunch. This we enjoyed with our Chinese inspired amuse bouche, a delicate dumpling that featured lemon grass and was presented in a smoking bamboo dim sum steamer.

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.

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.
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BELGA opened in late November, replacing L’Appart, and the changes made are all positive. Congratulations to GM Oliver Schnatz and the enthusiastic team that have transformed the space; gone is the narrow terrace which now much extended gives one some of the best views in town … and a large selection of Belgian beers. I started with draft Maredsous Blonde and followed this with Denogent Macon Les Sardines 2016, a nice Chardonnay from Burgundy, France paired with a choice of tasty canapés.
 
Dining in earnest began with a signature dish of the Chef, Buckwheat Waffle with House Cured NZ King Salmon, Caviar, Dill-Mustard and Denogent St Veran 2014 (also from Burgundy) with a distinctive taste that I enjoyed. Wine spokesman Thomas Nowak was not as impressed finding the Chardonnay a little too acidic for his taste. Kiwi food spokesman Brendon Winter of course complimented the NZ salmon and most diners thoroughly enjoyed the dish.
 
Brendon also thought the Steamed Cod Fish served with Braised Lettuce, Fruit de Mer, and Beurre Blanc was really good, cooked to perfection, and very flaky texture. This was well matched with Tongue in Groove Pinot Noir 2014 (Waipara, S Island, NZ), a very good example of NZ Pinot which Suckling had rated 94 and earned praise from Thomas.