New York’s legendary brunch culture comes to Thailand with St. Regis Bangkok’s simply jaw-dropping Sunday offering.
New York (NY) is one of the world’s top gourmet dining hubs, with a gastronomic culture that is always a step ahead of the others. In fact, many dining trends have started in this famous city only to be emulated elsewhere in the planet’s leading dining destinations. One of NY’s treasured traditions is the legendary Sunday brunch, which – not surprisingly – is making headway in our own dear Bangkok, a city that – no doubt about it – is proving to be the next big dining destination in itself.
As in NY, Sunday brunches are becoming a treasured tradition for locals as well foreigners in the city, and in the last few years, we have seen how the city’s Sunday brunches, particularly in the major 5-star hotels, have become among the best in the region both in quality and value for money. In particular, one major hotel, The St. Regis Bangkok, is upping the ante and making the Sunday dine-out in Krungthep an even more splendid experience for all.
Introduced in December last year, the Sunday Brunch, inspired by and created after the legendary New York tradition, at The St. Regis Bangkok’s VIU Restaurant had become a byword among the discerning Sunday foodies crowd. It has firmly established VIU as the city’s newest destination restaurant.
“Come enjoy Sunday Brunch at VIU and delight in one of New York’s favorite customs,” said Faiek El-Sadaani, director of food and beverage at The St. Regis Bangkok. “VIU offers a classic Sunday brunch menu with a distinct Thai twist, starting with our signature Siam Mary cocktail, an original Thai version of the St. Regis New York’s classic Bloody Mary.”
Priced at only Bt2,400 per person, VIU’s Sunday Brunch – available between noon and 4 p.m. – features a sumptuous buffet spread with a wide selection of the finest fare including foie gras, shellfish on ice, slow-roasted prime rib, an unmatched selection of PDO cheeses and, of course, free-flowing Bloody Mary’s and Martini’s.
Each week, VIU’s chef team offers specialty dishes that incorporate the freshest selection of local meats and seafood. Specials from the grill include wild French turbot, free range Thai barramundi, king prawns, as well as organic French venison, Italian pork sausage, free-range Spanish guinea fowl, and many other juicy selections. Delicious made-to-order specialties include truffle-scented scrambled eggs with marinated salmon, Boston lobster club sandwiches, Spanish omelets, and a delicious array egg dishes. The Sunday Brunch is accompanied by the soft sounds of blues and jazz from the St. Regis Bangkok’s resident saxophonist.
Located on the 12th floor of St. Regis, next to the Sky Lounge, VIU’s gourmet cuisine can be enjoyed in three refined dining rooms, each with different settings and character to reflect the time of day. There are also two private rooms ideal for family dining or exclusive gatherings. In the evenings, the Chef’s Table invites connoisseurs to embark on an intimate and uncompromising culinary journey.
By day, VIU offers select menus for breakfast and lunch in an environment that recalls the grace and character of a stately home. By night, VIU transforms into an inviting restaurant with a seductive ambience for elegant dining.
To summarize, this is Sunday gourmet dining at its best, with the dining pleasure enhanced by the restaurant’s hip, stylish atmosphere and the captivating views of the Royal Bangkok Sports Club and the city beyond. Panoramic city views, distinctive interiors, exceptional cuisine, and attentive service combine to create an extraordinary restaurant.
As one recent expat visitor to the VIU Sunday Brunch, whom we met at a recent fine dining festival in Bangkok, said, “This (VIU’s) is one Sunday Brunch that foodies in the city should not miss. It is simply wow.” Everyone who has been there agrees.
Contact Details:
VIU Restaurant
Level 2, The St. Regis Bangkok
159 Rajdamri Rd (BTS: Rajdamri Station), Bangkok
Tel: 02 207-7801; e-mail: fb.bangkok@stregis.com
www.stregis.com/bangkok
