FIVE-STAR DINING
Prices do not include service charge and applicable government tax unless stated “net’’.
Amari Watergate (02-653-9000) April: Amaya Food Gallery highlights an international Sunday brunch buffet at 2,199 baht per person including soft drinks and juices or 2,699 baht per person inclusive also of red, white and sparkling wines. Anantara Riverside Bangkok (02-476-0022) April: Brio Italian restaurant presents pizza and beer combo at 699 baht per person. Benihana Japanese teppanyaki restaurant recommends a set of award-winning Saga beef steak for two, which is priced at 3,600 baht.
Athenee Bangkok (02-650-8800) April: Dishes prepared in Hong Kong style with goose are featured at Silk Road Chinese restaurant. Dishes include crispy barbecued goose, sautéed goose with chestnut and iceberg lettuce, vermicelli with barbecue goose soup and stirfried egg noodles Hong Kong style with shredded barbecue goose, egg, bean sprout, onion and fresh chilli. Prices start from 450 baht per dish.
Baiyoke Sky (02-656-3939) April: The Stella Palace international buffet restaurant recommends Emperor’s congee, a Hong Kong styled rice porridge with shark’s fin, abalone, minced pork and fermented black egg, topped with fried shrimp and chicken. The buffet dinner is priced at 900 baht per person.
Banyan Tree (02-679-1200) May: Taihei Japanese restaurant recommends dishes prepared with imported Black Angus beef. Among the dishes are beef spicy roll sushi wrap in sliced beef with spicy sauce; stir-fried beef with garlic, ginger and sweet soy sauce; and deep-fried breaded beef menchi katsu patties. Saffron Thai restaurant features southern Thai cuisine dishes such as fried betel leaf-wrapped prawns; spicy stir-fried minced pork with herbs and dry yellow curry paste; and Southern-style deep-fried fish with fresh turmeric and garlic.
Centara Grand at CentralPlaza Lardprao
(02-541-1234) April: Don Giovanni restaurant presents Emilia Romagna classics such as gnocco fritto; beef tortellini with Parmesan cheese and broth; traditional beef lasagna; oven roasted cod fish fillet Romagnola style with boiled egg and lemon juice buttered baby fennel; and pan-roasted guinea fowl cacciatore style with porcini mushroom baby zucchini with Parmesan cheese.
Centara Grand at CentralWorld (02-100-6255) April: Red Sky introduces new pastoral-inspired seasonal tasting menu at 2,955 baht per person. The dinner includes Cap Horn oysters with Alaskan king crab tomato jelly and fennel cream; lamb leg comfit and lamb chop with Navarin sauce; and caramelised apple with salted butter cream mille-feuille and cognac sauce. Authentic flavours of Spanish cuisine are offered through weekday set lunch at Uno Mas. Dishes include pan-fried Iberico secreto pork; Txogitxu beef hamburger; gambas al pil pil; and Catalan cream dessert. Prices start at 799 baht per person for a two-course set; and 999 baht per person for a three-course set.
Chatrium Riverside (02-307-8888) April: Featured dishes at Silver Waves Chinese restaurant include wok-fried wagyu with honey and black pepper sauce; stir-fried wagyu with superior ginger sauce; pan-fried wagyu with homemade XO sauce; and stewed wagyu with black mushroom in clay pot. Price is 1,650 baht net per plate.
Conrad Bangkok (02-690-9999) April-May: Kama-meshi, or Japanese-style risotto with assorted seafood in traditional rice pot is a highlighted dish at Kisara Japanese restaurant at 900 baht per order.
Dusit Princess Srinakarin (02-721-8400) April: King lobster is featured at the Chinese Restaurant. Dishes include king lobster with salt and chilli; king lobster with tropical fruit cream salad; pan-fried king lobster with XO sauce and steamed king lobster with garlic sauce. Price is 1,588 baht per plate.
Dusit Thani (02-200-9000) April-May: Imported white asparagus from Germany is a seasonal highlight at Hamilton’s steak house. Dishes include white asparagus cream soup with truffle foam and Parmesan crouton; poached egg with hollandaise sauce, white asparagus, Parma ham and baby potatoes; panfried Scottish salmon with white asparagus and lemon-butter sauce; and grilled Australian beef tenderloin with white asparagus, potato gratin and red wine sauce. Price starts from 550 baht per dish.
Emerald (02-276-4567) April: Daiichi Japanese restaurant’s buffet line up introduces seasonal dishes prepared with imported Japanese squid. Dishes include grilled Japanese squid; teppanyaki squid steak, squid sashimi; and tempura squid. The buffet dinner is priced at 750 baht per person.
Golden Tulip Sovereign (02-641-4777) April: The 92 Café presents a weekend international seafood buffet dinner at 1,200 baht per person. A group of three guests pays the price of two.
Le Meridian Bangkok (02-232-8888) April-May: “La Dolce Vita” is a new lunch, dinner and Sunday brunch buffet theme at Latest Recipe restaurant, which features array of cuisine from French Provencal and Mediterranean to Asian live cooking. Prices are 900 baht net per person for lunch on Monday to Friday; 1,100 baht net per person for dinner on Thursday to Saturday; and 1,700 baht net per person for Sunday brunch, inclusive of free-flow soft drinks.
Le Méridien Suvarnabhumi (02-118-7777) April: Every Friday and Saturday, French foie gras is featured at Latest Recipe international buffet dinner. Dishes include pan-fried foie gras in tamarind sauce; teriyaki foie gras; and foie gras terrine. Price is 1,800 baht per person. Favola restaurant presents until April 18 the artichoke festival with the imported vegetable from Italy. Dishes include tartare saad of artichokes and prawns; baked cannelloni stuffed with artichokes and ricotta cheese; and globe artichokes steamed in garlic anchovies and parsley; and crispy deepfried artichokes. Prices start at 190 baht per plate.
Okura Prestige Bangkok (02-687-9000) From May 3: Michelin-starred Elements restaurant presents seasonal dishes with white asparagus. Signature offerings include white asparagus and smoked tofu egg yolk, smoked daikon, salmon roe, and soba wafer; sole paupiette with poached crayfish served with white asparagus fondue, potato, violet asparagus, myoga and Ocietra caviar; and wild asparagus served with scallop tartare, hajikami, asparagus ice cream and nori wafer. Meanwhile, river prawns are the featured ingredient of the season at Up & Above restaurant. Dishes include fried river prawns with garlic and pepper; sour and spicy soup with river prawns; fried river prawns with red curry sauce; steamed river prawns in soy sauce, spring onion and sesame oil; and charcoal-grilled river prawns with smoked eggplant, potatoes, citrus and garlic butter. Prices start from 780 baht per dish.
Park Hyatt (02-011-7430) April-May: Embassy Room all-day-dining restaurant introduces a new set lunch menu comprising a main course that comes with an all-you-can-eat selection of salads and desserts and coffee or tea. Options of main courses include charred Spanish octopus; classic croque-monsieur; fettuccine al tartufo; mussel marinières; Atlantic salmon with ratatouille; wood-fired oven-roasted sea bass; oven-roasted baby chicken; braised New Zealand lamb shank; Berkshire pork chop with pumpkin; and Côte de Boeuf. Price is 1,450 baht per set.
Pullman Grande Sukhumvit (02-204-4161) April: Tapas Vino recommends a new sharing menu featuring flavours from the Mediterranean such as platters of cold cuts and cheese; paella; grilled pork and steak tomahawk. Atelier international buffet restaurant highlights on Sunday-Thursday evening a selection of charcoal-grilled prawns and salmon, at 1,399 baht per person for food and soft drinks. A family-friendly Sunday brunch buffet is priced at 1,899 baht per person.
Pullman Hotel G (02-352-4000) April-May: Maine lobster is a seasonal highlight at Scarlett Wine Bar. Dishes include lobster tartare; lobster carpaccio with lobster ice cream; panseared lobster with black sausage and pineapple; half a lobster with aioli and pasta; lobster with foie gras ravioli; and whole lobster fricassee with a cappuccino bisque and cacao powder.
Pullman King Power (02-680 9999) April 27-29: Cuisine Unplugged restaurant presents an oyster and crab-centric buffet dinner. The evening promises six kinds of French oysters and four kinds of crabs — Alaskan king, Tourteaux, blue and spider crabs. Other seafood on ice includes rock lobsters, New Zealand mussels, spotted babylons and red shrimps; along with assorted meat and poultry such as Australian wagyu, USA Asado beef, pork spare ribs, suckling pig and roast duck. The buffet is priced at 1,799 baht net per person including free-flow soft drinks.
Rembrandt (02-261-7100) April: Mexicano restaurant introduces a seasonal selection of chef’s signatures. Dishes include prawn aguachile with avocado tartar; deep-fried corn cake with barbecue pork filling; red snapper with clams and chorizo Veracruz style; beef tenderloin in black mole and habanero chilli; and tres leches cinnamon toast. A three-course dinner costs 750 baht net per person and a five-course dinner is priced at 990 baht net per person.
Royal Orchid Sheraton (02-266-9214) May: Riverside Grill features dishes prepared with river prawns. Dishes include crispy prawns on rocket salad with green apple, walnuts and blue cheese dressing; roasted tiger prawns with chilli and garlic butter sauce; and barbecued giant river prawns. At Giorgio’s Italian restaurant, expect to find asparagus salad with simmered prawns; linguini prawns the traditional pasta and river prawns cooked with Italian Casa Romeo Bianco wine sauce and black truffle scented oil; and panfried jumbo prawns with herbs, garlic sauce and Parmesan. Thara Thong Thai restaurant recommended dishes are deep-fried marinated prawns and herbs in spicy tamarind sauce; and crispy river prawns with sweet and sour sauce.
Sheraton Grande Sukhumvit (02-649-8358) April: Every Sunday, the hotel offers a special price for teenagers and young adults on its mega-sized brunch buffet. Guests under 20 years of age pay 1,000 baht net per person while ages four to 13 years pay 800 baht and a child up to four years old eats free. The buffet, of which the regular price is 2,500 baht per person, boasts an extensive variety of appetisers, cold cuts, salads, soups, fresh imported seafood, dim sum, sushi, Indian curries, Italian pasta and prime meat barbecue.
Shangri La Bangkok (02-236-7777) April: Next2 international restaurant features surf-and-turf-themed Friday buffet dinner at 2,200 net per person. Dishes include Canadian lobster and bacon slider on squid-ink brioche bun; and seared à la minute wagyu steak with river prawn in bamboo basket with herb butter.
Siam@Siam Bangkok (087-989-2525) April: Party House One presents “Feel Good Friday” buffet dinner at 990 baht per person. The buffet highlights à la minute menu such as poached brined pork with capsicum lemon sauce; roasted chicken in salty sweet glaze; spicy larb moo thord Thai salad; and Japanese sashimi amid live music.
Sofitel Bangkok Sukhumvit (02-126 9999) April: Voilà restaurant offers gourmet Sunday brunch buffet with á-la-minute signature dishes as well as a line up of buffet classics and Louis Roederer Champagne at 4,950 baht net per person. Price for food and free-flow soft drinks is 2,400 baht net per person.
U Sathorn Bangkok (02-119-4899) April: Michelin-starred J’aime by Jean-Michel Lorain introduces a new series of signature dishes such as foie gras torchon with bonito, wakame seaweed and mushroom chutney; pan-seared venison with cream of hazelnut and butternut squash; pan-seared Kamui beef fillet with carrot and apple purée; plancha-seared Hokkaido scallops with cabbage declination and citrus flavours; turbot with Suaeda maritima and lemon thyme juice; and pan-seared veal sweetbread “à la Grenobloise” with brown butter emulsion and caper powder. Prices range from 1,200-2,650 baht per dish. A five-course tasting menu is priced at 2,699 baht; seven-course at 3,699 baht and nine-course at 4,399 baht.
Westin Sukhumvit (02-207-8000) April: Kisso Japanese restaurant recommends dishes prepared with seasonal harvest of Hotaru ika, or firefly squid from Japan’s Honshu island, and takenoko bamboo shoot. Dishes include firefly squid tempura with miso binaigrette; firefly squid maki roll; steamed bamboo shoot with seasoned rice; simmered bamboo shoot with mountain vegetables.