A New Year’s Eve in the SO-ZONE

…at Sofitel So Bangkok’s gastronomic special effects studio in the sky

Sofitel So Bangkok announces a New Year’s Eve celebration event which brings this calendar-ending time travel tradition to effervescent new heights. A relaxed yet sophisticated event of the highest gastronomic pedigree that promises to dazzle the senses and caress the palate with a 2015year finale replete with supreme cuisine, superb vintages and trend-ahead ambiance of otherworldly dimension.

Guests will enjoy a sumptuous sixcourse repast at the hotel’s futuristically fitted Park Society Restaurant, followed by a countdown-under-the-stars at the adjoining open-air terrace.

The high-concept 29th-floor Park Society rocks a fashionably futuristic intergalactic starship meets chic nightclub vibe, which starts with the understated spectacle of a green laser beam slicing diagonally across the entryway floor. Like some pulsating electric chi pointing the way to the evening’s imminent adventures.

Muted main room lighting sparingly illuminates a handful of cosy-ish, semi-private dining areas, described by a labyrinthine arrangement of reflective partitions. The captivating Picasso in 3-D motif is accentuated with etch-patterned wall mirrors and colourful luminous strips embedded into the floor, while a room-length glass wall offers a spectacular view of nearby Lumpini Park, its verdant canopy stretching out far below like waves in a still-life ocean.

Executive Chef Paul Smart brings to Park Society a wealth of experience in the 5-star culinary arts. The Australian native served his apprenticeship in the UK, where he had the honour of cooking for Her Majesty Queen Elizabeth. A student of master chefs from twice-named World’s Best Restaurant El Bulli, Chef Paul was also named the Academy of Culinary Arts’ “UK Commis Chef of the Year 2007”. And he has garnered considerable local celebrity by twice winning Thailand’s Iron Chef TV show.

In preparing for the event’s six-course New Year’s Eve gustation dinner, Chef Paul has curated a medley of premium ingredients and optional fine wines, punctuated with dashes of subtle wit and drama.

Amuse Bouche of Crab Mousse, Tomato White Wine Jelly, and Caviar.

Paired with: Bottega Gold Prosecco Brut, Veneto, Italy.

Pan Seared Hokkaido Scallop garnished with crispy bits of Pata Negra (Jamon Iberico) and spears of White and Green Asparagus with Orange-Vanilla Gel.

Paired with: Craggy Range Sauvignon Blanc, Martinborough, New Zealand, 2013.

Deconstructed Canadian Lobster Thermidor with Heirloom Tomato Salad and Endive in a Bisque Vinaigrette.

Paired with: Bouchard Pere & Fils Pouilly-Fuissee, Burgundy, France 2011.

Tortellini, Pumpkin Agnolotti, White Wine Foam and Mustard Leaves.

Though cleanser courses rarely rate more than a passing mention, Chef Paul’s delightfully nostalgia-evoking palate reboot of Bellini Jelly, Espuma and Granite is worth mentioning for its inclusion of Pop Rock — that crackling candy of our childhood that effervesces ticklishly on the tongue.

Foie Gras Terrine with Poached Dried Plum, Gingerbread Crumble, Pedro Xeminez Syrup and Pink Peppercorn Meringue.

Paired with: Caprice De Bastor-Lamontagne, Sauternes, France 2009.

Miyazaki Beef Tenderloin with Truffled Jerusalem Artichokes, Braised Shallot, Morels, Red Wine Paint and Sauce.

Paired with: Chateau La Garde, Graves, Pessac-Leognan, Bordeaux, France 2004.

It has been suggested in some quarters that the passionate appreciation of chocolate is an inherently feminine pursuit, a claim with which any chocky-chomping chap worth his weight in cocoa beans would most wholeheartedly disagree. This brings us to the evening’s highly original afters course, which due to its sheer originality and a number moving parts deserves some elaboration.

Seemingly sympathetic to the lads’ cause, Chef Paul has created an undeniably singular dessert guaranteed to appeal to any gender, and featuring an irresistible suite of sweets and bubbly, animated with a healthy shot of Hollywood-style special effects.

The Champagne Volcano presents a towering inverted cone of sculpted white chocolate filled with stand-ins for glowing lava and rock debris — delectably portrayed by Passion Fruit Mousse and Crumbled Cookie, respectively. A Tropical Champagne shot poured in just before serving activates a spectacular Vesuvius-like “eruption” from the volcano’s “caldera”, which then drips invitingly down the chocolaty slopes, making this geo-confectionary masterpiece as exciting to watch as it is a pleasure to devour, and the perfect conclusion to a spectacular dining experience.

Paired with: Veuve Clicquot Ponsardin Brut, Champagne, France.

Worthy of mention here is that five simultaneously erupting servings of this extremely time-critical dessert were brought to the table with the precision and grace of a ballet — testament to the impressive level of coordination and timing of Park Society’s kitchen team and wait staff.

Following Petit Fours, coffee and tea, Park Society New Year’s Eve party guests are invited to join the alfresco festivities on the Society Terrace and bid a final farewell to 2015 under the sparkling night sky.

6-Course New Year’s Eve Degustation Dinner at Park Society, Sofitel So Bangkok Bt9,500++ per person (Bt13,000++ with wine pairing).

Served 6:00pm to 11:00pm.

PARK SOCIETY 29th floor, Sofitel So Bangkok. 2 North Sathon Road, Bang Rak, Bangkok. Tel. 02 624 0000. Fax. 02 624 0111. Email H6835@sofitel.com. Website: http://www.sofitel-so-bangkok.com/en.