FIVE-STAR DINING
Prices do not include service charge and applicable government tax unless stated “net’’.
Amari Watergate (02-653-9000)
November: Every Saturday Amaya Food Gallery presents Mediterranean night. It boasts an allyou-can-eat spread of premium seafood and specialities from Morocco, Spain, Italy, Greece, Lebanon and Turkey. Dishes include Moroccan spice-rubbed leg of lamb, spanakopita, squid ink paella, shrimp scampi, steamed sea bass with puttanesca sauce, souvlaki, and a selection of home-made tortellini and ravioli with a choice of beurre noisette creamed velouté or roasted Pomodoro sauce. Price is 1,200 baht per person for food only. Come four pay two until the end of the month.
Bangkok Marriott Marquis Queen’s Park
(02-059-5999)
Until Nov 26: Siam Tea Room Thai restaurant highlights a three-course set lunch at 380 baht per person. Featured dishes are Northern-styled egg noodles in yellow chicken curry; spicy tuna salad and grass jelly in palm sugar syrup.
Banyan Tree (02-679-1200)
November: Bai Yun Chinese restaurant recommends dishes such as crab claw with garlic sauce, crab claw with XO sauce and crab claw with black pepper. Tai Hei Japanese restaurant offers dishes prepared with freshly harvested saba. Dishes include deep-fried saba with Japanese seasoning and sushi rolls with pickled saba. Saffron Sky Garden introduces gourmet Thai street food creations such as deep-fried massaman roll, crispy wonton with spicy chicken basil and eggplant with crabmeat salad.
Centara Grand at CentralPlaza Lardprao
(02-541-1234)
November: Blue Sky Bar & Dining introduces new dishes including foie gras terrine with fig-balsamic jam, mache salad and toasted ciabatta; consommés with ox tail and foie gras ravioli; panseared foie gras with spiced citrus purée; and foie gras stuffed chicken ballotines with red cabbage purée and Mediterranean quinoa salad. Prices start from 450 baht per dish.
Centara Grand at CentralWorld (02-100-6255)
November: Red Sky updates its seasonal set menu. It now features the likes of celeriac and truffle remoulade topped with Hokkaido scallop; pan-fried lobster with caramelised Jerusalem artichoke, bacon foam and Parma ham; French porcini, black trumpet mushrooms and walnuts “à la Provençale” with chervil root purée and parsley cream; and grass-fed poached beef tenderloin and foie gras tartine with fresh horseradish, golden chanterelle and vegetables; and poached Williams pears in red wine with streusel ice cream. The set menu is priced at 2,955 baht per person. Optional wine pairing is available at 1,999 baht per person.
Chatrium Riverside (02-307-8888)
November: Silver Waves Chinese restaurant recommends Cantonese menu prepared with Boston lobster. Dishes include wok-fried lobster with chilli and pepper; stir-fried lobster with XO sauce; chilled lobster with fresh tropical fruits; and steamed lobster with assorted seafood and minced pork. Price is 1,800 baht net per plate.
Conrad Bangkok (02-690-9999)
November: Braised sea cucumber stuffed with prawn meat and crab roe sauce is the monthly highlighted dish at Lui Chinese restaurant.
Dusit Thani Bangkok (02-200-9000)
Nov 24-26: A team of Japanese guest chefs from Sapporo will take over the kitchen of 22 Kitchen & Bar to present a series of lunch and dinner menu, as well as Sunday brunch buffet during the Hokkaido Autumn Fest promotion. Lunch set is priced at 1,800 baht; dinner set 3,200 baht and Sunday brunch buffet 2,500 baht per person.
Grand Hyatt Erawan Bangkok (02-254-6250)
November: Tables Grill recommends the weekend champagne brunch, which boasts a vast array of dishes from live-cooking stations, as well as a special all-you-can-order à la carte menu. Dishes include Boston lobster thermidor, pan-fried foie gras and poached egg homemade penne gratin. The buffet is priced at 3,200 per person or 3,999 baht inclusive of free-flow Louis Roederer.
Landmark Bangkok (02-254-0404)
Dec 1: Rib Room & Bar Steakhouse present a special 6-course East-meets-West wine dinner to commemorate its 11th anniversary. Dishes include beef carpaccio with blueberry rosemary honey dressing, crispy artichoke chips and radicchio; baked Boston lobster in Sichuan spicy sauce with steamed sea scallop dumpling and wild mushroom in tomato cup; Moroccan-style duck breast tagine with pumpkin, date and cinnamon accompanied by couscous; and slow-cooked Japanese sirloin, comes with celery and apple gratin, Melba toast of marrow bone and Bordelaise sauce. Price is 4,500 baht per person.
Le Méridien Bangkok (02-232-8888)
November: Sustainable seafood from Alaska is highlighted at Latest Recipe buffet restaurant. Dishes include sockeye salmon with avocado pudding, Keta salmon and black cod sushi; roasted Alaskan black cod with champignon mushroom, asparagus and mustard dressing; tartare of Alaskan scallop; and Alaskan king crab ravioli. The buffet is priced at 1,100 baht per person for Monday-Saturday lunch; 1,300 baht per person for Sunday-Thursday dinner; 1,600 baht per person for Friday and Saturday dinner; and 1,800 per person for Sunday brunch.
Mandarin Oriental (02-659-9000)
Until Nov 25: Ciao Terrazza is to present guest chef Domenico Francone from award-wining Sala dei Grappoli restaurant in Tuscany. Francone will join Ciao Terrazza’s Italian chef de cuisine in a series of exclusive “Four Hands” dinners. A fourcourse meal is priced at 2,500 baht per person; while a six-course wine dinner on Saturday costs 3,900 baht per person.
InterContinental Bangkok (02-656-0444)
Until Nov 25: World-acclaimed French culinary master Jean-Marc Banzo, former chef-patron of two Michelin-starred restaurants: Le Clos de la Violette and Villa Madie, is now Fireplace Grill steakhouse. His signature dishes on offer include bouillabaisse of red mullet, John Dory and monkfish with stewed potatoes, rouille and cured grey mullet eggs on croute; Mediterranean pie of squid and lobster with fondue of tomatoes with saffron; Roulade of veal with brochette of veal sweetbreads wrapped in Colonata pancetta with sautéed wild mushrooms and grilled hazelnuts; and lemon tiramisu with Provence olive oil and thyme infusion; duckling au poivre with socca cake and black olives juice from Nyons; and egg yolk confit with mashed onions, wild mushrooms, croutons, bacon and red wine reduction. A fourcourse set lunch is priced at 2,800 baht; while a six-course wine dinner costs 7,500 baht.
Okura Prestige Bangkok (02-687-9000)
November: Elements restaurant presents French-Japanese dishes prepared with organic and sustainable ingredients from artisan producers. Dishes include black tiger prawn edamame soup with prawn Chantilly and celery leaves; watercress soup with poached free-range egg and cepe cream; smoked trout beignets with asparagus sauce and trout caviar; roasted free-range chicken stuffed with foie gras and truffles served with daikon petits farcis and mushroom duxcelle; whole duck roasted with sancho pepper and honey, root vegetables and jus; organic beef fillet wrapped in smoked bacon, portobello mushroom and onions; and artisanal goats cheese grilled with chestnuts, soba, ume shu and herb flowers. Prices start from 680 baht per item.
Plaza Athenee Bangkok (02-650-8800)
November: The Rain Tree Cafe introduces a newly revamped Sunday brunch buffet. Dishes range from grilled live lobster; imported oysters, prime seafood on ice, as well as sumptuous barbecued meat items and all-you-can-order à la minute dishes. Dishes include scrambled egg with truffle; 65°poached egg with carbonara espuma and crispy bacon; pan-seared foie gras with spiced pineapple chutney and pain d’epice; pan-seared Hokkaido scallops; beef burger duo with foie gras and Roquefort cheese; and Japanese tempura of prawn, onion rings, mushrooms and sweet potato. Price is 2,400 baht per person, including drinking water or 1,200 baht per child between the ages of six and 12.
Pullman Bangkok King Power (02-680-9999)
November and December: Cuisine Unplugged features a dinner buffet boasting prime ingredients such as Thai rock lobster, Fine de Claire oysters, french Snow crabs, New Zealand Mussels, Australian Beef, New Zealand lamb, kurobuta pork, organic chicken, suckling pig and Italian sausage. The buffet is priced at 1,010 baht net per person.
Pullman Hotel G (02-352-4000)
Until Nov 27: Scarlett Wine Bar & Restaurant welcomes special guest Chef Chudaree Debhakam, winner of Top Chef Thailand. The 24-year-old chef will showcase her creations such as cured seabream with local citrus and lemongrass oil; lamb shank massaman curry pie with creamy mash and baby vegetables; whole quail with a pork and chicken stuffing, butternut squash ginger purée and sweet peas; spice-rubbed beef rib-eye with smoked peanuts and fennel purée; grilled tiger prawns with charred Romesco, grilled greens and prawn reduction; and sticky banana brioche with toasted rice ice-cream.
Rembrandt
Until Nov 30: Rang Mahal presents “Dakshin”, a culinary journey across South India with specialities from Kerala, Tamil Nadu, Mangalore and Goa, served on a thali. A South Indian thali set is priced at 750 baht net.
Renaissance Bangkok Ratchaprasong
(02-125-5010)
November: Every Friday and Saturday night, Flavors international buffet restaurant presents Tasmanian salmon promotion. Recommended dishes include puff pastry-wrapped salmon in coulibiac-style; herb and breadcrumb-crusted salmon and parsley; and salmon mousse soufflé. The buffet is priced at 2,100 baht per person.
Royal Orchid Sheraton (02-266-9214)
November and December: Riverside Grill’s recommended dishes are Surf & Turf, a duo of Texas USDA tenderloin and charbroiled Maine lobster; and a duo of American scallops and USDA Black Angus beef cheek. Giorgio’s Italian cuisine highlights ‘Vinnies’ spaghetti meatball; and Manhattan Grande Street fettuccine alfredo cream with trio of cheese gravy.
Shangri-La Bangkok (02-236-7777)
November: Next2 Café recommends family-friendly Sunday brunch buffet. Price is 2,888 baht net per person, the brunch boasts a sweeping selection of cuisines with highlighted items such as Alaskan king crab legs, Maine lobsters and oysters as well as various international cuisine dishes and desserts. Guests will be entertained by a three-piece band, plus fun magic, wobbling balloon house, face-painting and whimsical treats for kids.
St. Regis Bangkok (02-207-7777)
November and December: Jojo Italian restaurant highlights menus prepared with Alba white truffle through a series of degustation menu and à la carte dishes. Featured dishes include beef tenderloin tartare with white truffle and mayonnaise truffle sauce; Carnaroli rice with taleggio cheese espuma and white truffle; golden onion and 63°C slow poached egg with 36-monthaged Parmesan cheese fondue; and white truffle ice cream. A four-course menu is priced at 5,850 baht per person, while prices for à-la-carte options start from 680 baht.
U Sathorn Bangkok (02-119-4899)
Nov 30-Dec 4: J’aime French restaurant celebrates its third anniversary by offering an exclusive series of multi-course menus prepared by Michelin-rated chef Jean-Michel Lorain himself. His innovative creations to be featured are, for examples, oxtail consommé in clarification; “seafood on the rocks”; duck and foie gras pâté en croute with wild mushrooms, onions; trout and rye bread à la Grenobloise; gratinated crayfish and sturgeon quenelle with Nantua sabayon; farmed pork à la Royale; and Grand Marnier & kaffir lime soufflé. A nine-course menu is priced at 5,700 baht net per person; and a six-course lunch menu costs 3,300 baht net per person. Prices are inclusive of coffee and tea.
Vie Hotel Bangkok (02-309-3939)
Nov 24: Chef-patron Emmanuel Renaut of three Michelin-starred Flocons de Sel restaurant is now at La Vie Creative French Cuisine restaurant to showcase a 10-course dinner menu. Priced at 11,000 baht net per person for food only, or 13,000 baht net per person inclusive of a premium beverage pairing, the dinner includes creations such as mushrooms of with polenta and wild hazelnuts; prawn and caviar vitalised with grapefruit and gentian root; cured and lightly smoked trout with Alpine herbs, quenelle of scallops, grilled onion juice and lemon balm; duck with red cabbage, fondant potatoes, juniper-infused duck juice “Grand Veneur” and silverskin onions cooked in a pine bouillon; and a dessert platter of lemon, hazelnut, mountain honey, smoked chocolate tart and woody ice cream.