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Guest review by Bangkok Beefsteak & Burgundy
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.
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.
Our first starter was ceviche prepared Amberjack, served with Wakame Salad, Tokiwa Cucumber, and Espelette Chili. It was an inspired choice from the chef and came with a well-matched Cantina Terlano Pinot Bianco 2015 (Alto Adige, Italy) that attracted praise from both Andrew and our food spokesmen, Mike Usher. This course was followed a rich and satisfying variation on classic Lobster Bisque that featured lobster, enoki, garlic, and peanut, which we enjoyed with more Pinot Bianco.
Our main course was Lamb Chops that were cooked perfectly and served with green peas, Japanese eggplant, mushrooms, and garlic. The flavours were really delicious, and the only criticism to make was that our plates should have been pre-heated before delivery to the table.
The lamb was served with Quinta Da Zambujeiro Terra do Zambujeiro 2013 (Borba, Portugal), which proved to be a contentious choice. Given the high ambient temperature, several of us elected to add a little ice to bring out the best of the wine’s flavour. White wine buff ndrew was not overly impressed, and felt that a Cabernet Sauvignon might have gone better with the lamb though I enjoyed it.
Our main course was Lamb Chops that were cooked perfectly and served with green peas, Japanese eggplant, mushrooms, and garlic. The flavours were really delicious, and the only criticism to make was that our plates should have been pre-heated before delivery to the table.
The lamb was served with Quinta Da Zambujeiro Terra do Zambujeiro 2013 (Borba, Portugal), which proved to be a contentious choice. Given the high ambient temperature, several of us elected to add a little ice to bring out the best of the wine’s flavour. White wine buff ndrew was not overly impressed, and felt that a Cabernet Sauvignon might have gone better with the lamb though I enjoyed it.
Next was a selection of cheeses served with raspberries, walnuts, fig puree, and crispy breads that was enjoyed by one and all. This was paired with Glaetzer Bishop Shiraz 2015 (Barossa Valley, WA), which Andrew found to be more pleasing, since it exhibited full body and black fruits, licorice, dark chocolate, ripe tannins and oak neatly woven together.
Those with appetites remaining were left to appreciate the “Hi-So Style” Mango and Sticky Rice (Nam Dok Mai mango, coconut ice cream, sweet sticky rice), and an excellent Espresso that completed an admirable afternoon of fine dining.
Thanks were extended to the management and staff of the Park Society restaurant and SO Sofitel Bangkok team for having opened especially for us, and we showed our customary appreciation by calling for Thomas Nowak to return to ways of the past and thank on our behalf Maitre d’ Michel and the team for their professionalism and commendable service.
www.so-sofitel-bangkok.com
Tel : +66 2624 0000
2 North Sathorn Road, Bangrak, Bangkok 10500 Thailand
Those with appetites remaining were left to appreciate the “Hi-So Style” Mango and Sticky Rice (Nam Dok Mai mango, coconut ice cream, sweet sticky rice), and an excellent Espresso that completed an admirable afternoon of fine dining.
Thanks were extended to the management and staff of the Park Society restaurant and SO Sofitel Bangkok team for having opened especially for us, and we showed our customary appreciation by calling for Thomas Nowak to return to ways of the past and thank on our behalf Maitre d’ Michel and the team for their professionalism and commendable service.
www.so-sofitel-bangkok.com
Tel : +66 2624 0000
2 North Sathorn Road, Bangrak, Bangkok 10500 Thailand
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