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SO/ Bangkok welcomed 22 diners shedding post-New Year blues to Park Society for the first B&B lunch of 2020. We were rewarded with the great views of Lumpini Park and an innovative meal prepared by personable Chef Ryan Lee and his team.
We started with an Amuse Bouche shrouded in mist featuring Coconut, Lime, Galangal, Kaffir lime leaf and Lemongrass accompanied by a refreshingly different sparkler, Claus Preisinger St Laurent Ancestral 2017 (Burgenland, Austria), which was much appreciated and which I found to be very creamy on the palate.
Dining in earnest began with Nori Cold Pasta, a tasty mélange of Amberjack Tartare, Seaweed Sauce and Angel Hair Pasta which was well matched with Weingut Ziereisen Grauer Burgunder 2016 (Baden, Germany). For once, our Wine Master Thomas Boedinger was entrusted with the task of critiquing the food and complimented Chef Ryan for the delicious explosion of flavours he had unlocked.
Wine spokesman Stan Gierlasynski limited himself to saying he found all the wines excellent to drink having always believed that “tannin” was something one did on the beach.
We started with an Amuse Bouche shrouded in mist featuring Coconut, Lime, Galangal, Kaffir lime leaf and Lemongrass accompanied by a refreshingly different sparkler, Claus Preisinger St Laurent Ancestral 2017 (Burgenland, Austria), which was much appreciated and which I found to be very creamy on the palate.
Dining in earnest began with Nori Cold Pasta, a tasty mélange of Amberjack Tartare, Seaweed Sauce and Angel Hair Pasta which was well matched with Weingut Ziereisen Grauer Burgunder 2016 (Baden, Germany). For once, our Wine Master Thomas Boedinger was entrusted with the task of critiquing the food and complimented Chef Ryan for the delicious explosion of flavours he had unlocked.
Wine spokesman Stan Gierlasynski limited himself to saying he found all the wines excellent to drink having always believed that “tannin” was something one did on the beach.
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Potato and Leek Soup followed. The ingredients were Royal Project Potato, Pickled Leek, and Confit Potato but it did not seem to cause the taste buds to tingle. With it came Neudorf Mouterre Pinot Gris 2016 (Nelson, NZ), a wine we have enjoyed on previous occasions; one critic wrote “This is an elegantly concentrated, refined, but intense offdry Pinot Gris with vibrant, detailed flavours of stone fruits, pears, florals and minerals on a lively palate” and this was fair comment.
Next came Prawn Ravioli with pasta cooked al dente and Cauliflower, Bisque, and Baby Arugula (a leafy salad green that retains that peppery essence and mustard quality that distinguishes arugula from other herbs).
It was a success, a dish that Thomas would re-order if given the chance, and even more successful was the Daniel Rion Pinot Noir 2013 (Burgundy, France) which came with it that was quite unlike any Pinot Noir I had tasted before and an excellent purchase made by the Club. The main course was 120 Days Grain Fed Wagyu Beef Striploin accompanied by Mushroom Crème, Red Wine Sauce, and a generous serving of asparagus. It had been cooked to perfection and Thomas had productively matched this with Casanova Di Neri Brunello Montalcino 2014 (Tuscany, Italy).
The latter was “only” 14.0% ABV and given 93 points by Suckling but it was a beautiful affordable Brunello that was “complex & intense nose of ripe and jammy cherry, tobacco, leather and chocolate. Already great and very well-balanced, but will only get better in the coming years”.
Nam Dok Mai Mango, Coconut Ice Cream, and Sweet Sticky Rice, the Thai classic, concluded the meal on a high note along with Director's Cut Cabernet Sauvignon 2016 (Alexander Valley, CA) and excellent coffee.
As usual we invited the birthday boy, this month Alex Fisken, to thank on our behalf the Restaurant Manager and his team for their hard work and also GM Jean-Francois Brun for opening Park Society especially for us.
2 N Sathon Rd, Bang Rak, Bangkok 10500 Tel: 02 624 0000
Next came Prawn Ravioli with pasta cooked al dente and Cauliflower, Bisque, and Baby Arugula (a leafy salad green that retains that peppery essence and mustard quality that distinguishes arugula from other herbs).
It was a success, a dish that Thomas would re-order if given the chance, and even more successful was the Daniel Rion Pinot Noir 2013 (Burgundy, France) which came with it that was quite unlike any Pinot Noir I had tasted before and an excellent purchase made by the Club. The main course was 120 Days Grain Fed Wagyu Beef Striploin accompanied by Mushroom Crème, Red Wine Sauce, and a generous serving of asparagus. It had been cooked to perfection and Thomas had productively matched this with Casanova Di Neri Brunello Montalcino 2014 (Tuscany, Italy).
The latter was “only” 14.0% ABV and given 93 points by Suckling but it was a beautiful affordable Brunello that was “complex & intense nose of ripe and jammy cherry, tobacco, leather and chocolate. Already great and very well-balanced, but will only get better in the coming years”.
Nam Dok Mai Mango, Coconut Ice Cream, and Sweet Sticky Rice, the Thai classic, concluded the meal on a high note along with Director's Cut Cabernet Sauvignon 2016 (Alexander Valley, CA) and excellent coffee.
As usual we invited the birthday boy, this month Alex Fisken, to thank on our behalf the Restaurant Manager and his team for their hard work and also GM Jean-Francois Brun for opening Park Society especially for us.
2 N Sathon Rd, Bang Rak, Bangkok 10500 Tel: 02 624 0000
