A multi-cuisine concept ensures diners are spoilt for choice at this brand new restaurant at The Berkeley Hotel Pratunam
| THE all-day-dining concept is given a fine-dining twist at The Berkeley Hotel Pratunam’s new Mulberry Restaurant, which offers a sumptuous range of Thai, Italian, Chinese and Japanese cuisine, all cooked a la minute by specialist chefs in cuisine-specific kitchens. “There’s nothing else quite like it in Bangkok,” says The Mulberry’s Executive Chef, Purida Theeraphong, a bubbly character who scurries from the kitchens to greet diners personally. “By having four kitchens, each one devoted to a specific cuisine, we not only offer great variety, but also ensure authenticity, too.” |  |
The restaurant’s four cuisines are presented as one on an oversized a la carte menu divided into four lists. While this may sound a tad overwhelming, don’t be worried; there’s certainly plenty of choice, but Chef Purida limits the options in each cuisine to a maximum of five appetizers, nine mains, and two desserts – “Always quality over quantity,” she says – so you won’t be left scratching your head wondering what, on earth, you’re going to order.
You can keep things simple by sticking to one cuisine and ordering a three-course set menu (great value at just B350), or create a unique meal that hops between the different cuisines on offer – think Goong Sarong (Deep-fried marinated prawn spring rolls. B290++) followed by Lamb cutlets with rosemary breadcrumbs, stuffed with Taleggio cheese (B780++), and capped with a Mango pudding (B150).
An eight course Degustation set dinner menu, which features a Tapas style journey of each cuisine’s signature dishes, is great value at just B990 with a glass of wine; and an All-you-can-eat Dim Sum promotion, available weekdays from 11.30am-2pm, is another great deal at B499 per person (includes free-flow chrysanthemum tea).
If you’re looking for something a little bit different, don’t miss Chef Purida’s innovative menu which features a classic dish from each cuisine infused with mulberries.
“The trick is to use mulberries at different stages of ripeness,” she says, when asked how she weaves their tart-yet-sweet flavour into highlights such as the spicy-yet-moreish Salmon Num Tok (B290++); Pan fried all natural 150 days grain fed Australian beef tenderloin in mulberry sauce with spinach (B990++); and the Dragon Mulberry Maki Sushi Roll (B390++).
“You have to mix and match the berries so the flavours are just right,” she adds. “It’s taken a lot of experimentation and fine tuning to get there, but the results are delicious, and great for sharing with friends.” At the end of our three-course lunch, we couldn’t have agreed more.
The Mulberry Restaurant. The Berkeley Hotel Pratunam, 559 Ratchaprarop Rd. Open daily 11.30am-2pm; 5.30pm-10.30pm. Private rooms available.
Tel: 02 309 9999 www.berkeleypratunam.com
You can keep things simple by sticking to one cuisine and ordering a three-course set menu (great value at just B350), or create a unique meal that hops between the different cuisines on offer – think Goong Sarong (Deep-fried marinated prawn spring rolls. B290++) followed by Lamb cutlets with rosemary breadcrumbs, stuffed with Taleggio cheese (B780++), and capped with a Mango pudding (B150).
An eight course Degustation set dinner menu, which features a Tapas style journey of each cuisine’s signature dishes, is great value at just B990 with a glass of wine; and an All-you-can-eat Dim Sum promotion, available weekdays from 11.30am-2pm, is another great deal at B499 per person (includes free-flow chrysanthemum tea).
If you’re looking for something a little bit different, don’t miss Chef Purida’s innovative menu which features a classic dish from each cuisine infused with mulberries.
“The trick is to use mulberries at different stages of ripeness,” she says, when asked how she weaves their tart-yet-sweet flavour into highlights such as the spicy-yet-moreish Salmon Num Tok (B290++); Pan fried all natural 150 days grain fed Australian beef tenderloin in mulberry sauce with spinach (B990++); and the Dragon Mulberry Maki Sushi Roll (B390++).
“You have to mix and match the berries so the flavours are just right,” she adds. “It’s taken a lot of experimentation and fine tuning to get there, but the results are delicious, and great for sharing with friends.” At the end of our three-course lunch, we couldn’t have agreed more.
The Mulberry Restaurant. The Berkeley Hotel Pratunam, 559 Ratchaprarop Rd. Open daily 11.30am-2pm; 5.30pm-10.30pm. Private rooms available.
Tel: 02 309 9999 www.berkeleypratunam.com
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