Five courses to share paired with five cocktails too good to share
By Kelly Harvey
 Next, the Hiroaki Banana (B290++) paired with Benihana’s signature sushi rolls, the Rocky’s Mountain Sandwich (B400++). Made with Ketel One vodka, Midori, banana liqueur, Malibu, lime juice, pineapple juice, and sun-dried banana syrup, the Hiroaki Banana is beautifully fruity and fragrant. For mains, the Samurai Mule (B320++) made with Ketel One vodka, lime juice, falernum syrup, and Fentimans ginger beer paired with the Scallop Teppanyaki set (B800++). A mild drink but extremely refreshing. The set is also served with Japanese onion soup, Hibachi vegetables, Benihana salad, steamed rice, and prawn appetiser. The Benihana Sour (B320++) made from Bulleit bourbon, lemon juice, cherry blossom and cucumber syrup, egg white, and Angostura bitters, provides a well-balanced flavour that is well suited for beef. Particularly, the Saga striploin A4 set (B3,900++) and garlic fried rice. Lastly, the Kemuri (B290++), a combination of Suntory Hakushu, yuzu juice, syrup, plum bitters, and egg white. A sweet and sour explosion of flavour paired with the chocolate praline cake (B210++) to end off the feast. Atmosphere While the dimmed lighting, dark woods and deep reds create a romantic ambience, the chefs will have you laughing, oohing and aahing non-stop at their hilarious antics and masterful culinary skills. Parking Valet parking is available at AVANI Atrium Bangkok. AVANI Atrium Bangkok, 1880 New Petchburi Road, Bangkok. 02 718 2000-1. avanihotels.com | ALMOST two years on and the Japanese steakhouse at the AVANI Atrium Bangkok is still serving up the tastiest show in town. Known for its slicing, dicing, sizzling and searing ‘eatertainment’, Benihana has just added a new element to its live cooking show: cocktail pairing. Five new cocktails have been added to the menu and perfectly paired with signature dishes and a few other favourites. As always, the dishes are perfect for sharing, but the cocktails you’ll want all for yourself. Signature dishes First up, the Yuzuke (B 290++) made with Tanqueray gin, Cointreau, sake, yuzu juice, egg white, and rose syrup. The soft taste of gin and subtle aroma from the rose essence provides the perfect accompaniment to the Benihana Salmon Tuna Tartar (B550++).   |
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