Siam@Siam Design Hotel offers one of the best value Sunday Brunches in Bangkok
| WE’VE long had a soft spot for Siam@Siam Design Hotel Bangkok, mainly because the staff is always so darn good (you can count on genuinely friendly service from bell hop to rooftop bar) but also because the management seems intent on offering some of the best value dining deals in town. |  |
Chief among these is the Occitan Iberian Experience at La Vue. Launched in May, and now available every Sunday, this dining gem is fuelled by the culinary talents of the hotel’s Executive French Chef Grilles Poitevin, together with Spanish chef Victor Manuel Martin, who both cook a series of a la carte dishes inspired by their respective homelands, as well as prepare and present a range of cold cuts, Norwegian Salmon gravlax, organic salads, fresh oysters, crab remoulade, soft roe tartare, and freshly baked breads.
This is all served in the stylish yet snug surrounds of La Vue, on the hotel’s 25th floor, where splendid views and a relaxed atmosphere are bolstered by a guitarist playing tranquil tunes. At just B1,550 per person, it’s fantastic value for money. And it’s even better when you factor in the additional drinks packages: B299 per person inclusive of water, soft drinks, juice and mocktails; B599 per person with free-flow beer, cocktails and house wine; and B999 per person with all of the above plus free-flow sparkling wine.
While the Occitan Iberian Experience may not be your typical Sunday Brunch experience – you know, a decadent buffet bursting at the seams with international fodder – the impetus at La Vue is on quality over quantity, and the a la carte menu (from which you can order as many dishes as you like) beats a mountain of middling chow any day.
Gourmet highlights abound, ranging from cooked-to-order egg selections such as Poached Burgundian Egg Meurette (cooked in a red wine bacon sauce and served with shallots and croutons) and Scrambled eggs with smoked duck and mushrooms (served with sautéed potatoes, mushrooms, duck confit and foie gras gravy), to mains like Pan seared duck foie gras and Pan seared filet of sea bass (cooked by chef Grilles), and Roasted suckling pig and Roasted beef short ribs with red wine, potatoes and veggies (cooked by Chef Victor).
Desserts are a real treat too, especially the Crème brulee, Caramel Mousse, and Flambé crepe suzette. Délicieux, as they say in France.
Siam@Siam Design Hotel Bangkok, 865 Rama 1 Rd. Opposite National Stadium
☎ 02 217 3070 www.siamatsiam.com
While the Occitan Iberian Experience may not be your typical Sunday Brunch experience – you know, a decadent buffet bursting at the seams with international fodder – the impetus at La Vue is on quality over quantity, and the a la carte menu (from which you can order as many dishes as you like) beats a mountain of middling chow any day.
Gourmet highlights abound, ranging from cooked-to-order egg selections such as Poached Burgundian Egg Meurette (cooked in a red wine bacon sauce and served with shallots and croutons) and Scrambled eggs with smoked duck and mushrooms (served with sautéed potatoes, mushrooms, duck confit and foie gras gravy), to mains like Pan seared duck foie gras and Pan seared filet of sea bass (cooked by chef Grilles), and Roasted suckling pig and Roasted beef short ribs with red wine, potatoes and veggies (cooked by Chef Victor).
Desserts are a real treat too, especially the Crème brulee, Caramel Mousse, and Flambé crepe suzette. Délicieux, as they say in France.
Siam@Siam Design Hotel Bangkok, 865 Rama 1 Rd. Opposite National Stadium
☎ 02 217 3070 www.siamatsiam.com
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