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.

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.

Beautiful Italian restaurant at Radisson Blu Plaza Bangkok

When you think Italian, the classics come to mind; spaghetti bolognese, carbonara, and thin-crust pizzas. At iO Italian Osteria, they’ve brought the all Italy regions onto the plate so expect to find your classic or special Italian dishes flavored out of the ordinary!
 
In the chaos of Bangkok, an osteria-style Italian restaurant begs to be the difference when it comes to a unique Italian dining experience. iO’s interiors boasts rustic wooded, copper brass and ceramic-tiled décor sets a homely ambiance. Conceptualized on the powerful history of an Italian ‘osteria’, iO Italian Osteria replicated its designs around it, proudly continuing the Italian tradition with a modern twist.

The aromas of freshly-baked bread and spices linger invitingly when we enter. Chef Anna Borrasi, Partner and Group Executive Chef, welcomed us with such hospitality and journeyed us through her own culinary journey with iO. She had sought out special ingredients from Italy to Thailand to create a variety of dishes beyond what we’ve ever tried. Every menu in iO Italian Osteria was inspired by Chef Anna who proudly presents signature dishes from all parts of Italy.

Our aperitif started with the Crispy Golden Seafood (260 THB) consists of prawns, fishes and squids, served with garlic sauce and spicy sauce. The seafood combination was so fresh that it reminds us of scents of the sea.

​Unlike any other pizza experience, we tasted Chef Anna’s signature large size of pizza (720 THB). The pizza was a mixed 5 different toppings full of robust flavors served on a huge plate.

By CK Lee
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Fine dining in Bangkok is like haute couture. The food is a work of art and the chefs; exceptional. Their cooking is an odyssey in itself. Once plated, it resonates like a fashion statement. Each plate portrays a story, every menu crafted from chapters of culinary anecdotes.
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Such is the feeling invoked when dining at The Allium in The Athenee. Those of us who are blessed enough to call Bangkok our home will need no introduction to this hotel. Head up to their newly rebranded third floor for a gourmet experience that is distinctive and unforgettable.
 
The Allium serves European haute cuisine with a contemporary flair. We were promptly seated upon arrival and the experienced team put us at ease and presented the menu. Memoirs from Home is the culinary journey recommended. Crafted by the superbly talented Chef Roxanne Lange, and priced at 3280 Baht per person for 11 courses, this is great value!